tag:blogger.com,1999:blog-54135663690143382442024-03-14T04:22:32.097-05:00Momma Hawk CooksKim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.comBlogger248125tag:blogger.com,1999:blog-5413566369014338244.post-49035000287099234752020-01-28T14:23:00.000-06:002020-01-28T14:23:21.101-06:00Keto Chicken Strips<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-l1S7c5nbpoY/XjCVfXBFUWI/AAAAAAAALVs/izG2wQfPxqw3ZqiUnck7cGrQTs3tnLVUQCLcBGAsYHQ/s1600/IMG_8318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-l1S7c5nbpoY/XjCVfXBFUWI/AAAAAAAALVs/izG2wQfPxqw3ZqiUnck7cGrQTs3tnLVUQCLcBGAsYHQ/s320/IMG_8318.jpg" width="240" /></a></div>
<br />
<br />
Keto Chicken Strips<br />
4 Servings<br />
<br />
2 Chicken Breasts (cut in strips or nuggets)<br />
1 cup <a href="https://amzn.to/2U3adiX" target="_blank">Carbquick</a><br />
1/2 cup grated Parmesan<br />
salt to taste<br />
pepper to taste<br />
garlic powder to taste<br />
1 egg<br />
2-3 Tablespoons Oil to fry -- I used vegetable oil, but avocado oil would be more Keto<br />
<br />
In one bowl add your egg and beat it with some salt, pepper, and garlic powder.<br />
<br />
In a second bowl mix your <a href="https://amzn.to/2U3adiX" target="_blank">Carbquick</a>, Parmesan, salt, pepper, and garlic powder -- you could also add some parsley or whatever other spices you'd like depending on how you want to flavor it. **<br />
<br />
In a large skillet, heat your oil while you bread your chicken.*** Dip your chicken into the egg mixture and then into the dry mixture. I pressed the dry mixture in really well until it was completely coated. Then place in the pan and let it fry until browned, then turn over to brown on the other side. I let flipped them a couple of times to make sure that the chicken was cooked through.<br />
<br />
We served this with homemade ranch and zucchini fries that next time I'll cook in the same method. I will likely try to cook the zucchini fries in our air fryer.<br /><br />** You could make these Italian and serve with a marinara or really the possibilities are endless.<br />
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*** This would also be a great breading on cube steak, veggies, and even fish sticks if you wanted to make those.Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-8075509990960351302020-01-13T18:14:00.000-06:002020-01-13T18:14:32.248-06:00Beef Jerky<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-9nR2vOVMEeY/Xh0CYny5n3I/AAAAAAAALU4/ytQpHayS85UH2n8NM6wZKtJQQyiVQXktQCLcBGAsYHQ/s1600/IMG_8192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-9nR2vOVMEeY/Xh0CYny5n3I/AAAAAAAALU4/ytQpHayS85UH2n8NM6wZKtJQQyiVQXktQCLcBGAsYHQ/s320/IMG_8192.jpg" width="240" /></a></div>
<br />
Beef Jerky<br />
<br />
The idea here is that by making it yourself, you gain 2 things:<br />
<br />
1) You know exactly what went into the marinade - for those of us on Keto, it's important to know there is no sugar involved at all.<br />
<br />
2) Typically we can make more for cheaper than we could buy the same amount from other trusted brands.<br />
<br />
John's favorite jerky that he sometimes buys is from Loves Truck Stops... but a pound of that can be pretty pricey.<br />
<br />
5 pounds of Beef Eye Round Roast (we get ours from Costco, and often double the recipe)<br />
1 1/2 cups Soy Sauce (we use low sodium purchased from Costco in a large size)<br />
1 1/2 cups Worcestershire Sauce<br />
2 Tablespoons Onion Powder<br />
2 Tablespoons Garlic Powder<br />
2 teaspoons Red Pepper Flakes (depends on your tastes - the boys eat this so we don't make it hot)<br />
3 teaspoons Black Pepper<br />
4 oz Liquid Smoke (this is a whole bottle) (We use the Mesquite, but any flavor is fine)<br />
<br />
John hand slices the roast as thin as possible and removes as much of the fat as he can at the same time. Then we put all of the other ingredients into a large (4 cup) measuring up.<br />
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<a href="https://1.bp.blogspot.com/-CNB-zzntIgw/Xh0CXhZV1fI/AAAAAAAALUw/BLqR8gPS3Bg-isrr4hGB6WrsKXDNIzmDwCLcBGAsYHQ/s1600/IMG_8173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-CNB-zzntIgw/Xh0CXhZV1fI/AAAAAAAALUw/BLqR8gPS3Bg-isrr4hGB6WrsKXDNIzmDwCLcBGAsYHQ/s320/IMG_8173.jpg" width="240" /></a></div>
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Depending on the amount of meat -- this was 10 lbs in the bowl... we divide the meat into one or two-gallon size freezer bags. We use the freezer ones because they are thicker and less likely to leak, but we also put the bags inside of a large salad or mixing bowl while it's marinating.<br />
<br />
Let it marinade overnight - up to 24 hours. Turn and mix your baggies a couple of times during the marination process.<br />
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<a href="https://1.bp.blogspot.com/-0Hlha8Tyg7E/Xh0CXeu27pI/AAAAAAAALU8/899gqwraMgMO9KuLTlpElsg7gVksYvwIwCEwYBhgL/s1600/IMG_8182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-0Hlha8Tyg7E/Xh0CXeu27pI/AAAAAAAALU8/899gqwraMgMO9KuLTlpElsg7gVksYvwIwCEwYBhgL/s320/IMG_8182.jpg" width="240" /></a></div>
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After the marination is done, we pour one bag at a time into a large colander to drain off the excess liquid. We line our large sheet trays (cookie sheets) with several layers of paper towels, and lay the meat in a single layer over the top. When we have the tray completely full, we blot the top of the meat with additional paper towels. Having the meat as dry as possible speeds up the amount of time needed to dehydrate.<br />
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<a href="https://1.bp.blogspot.com/-JAKRnwDbXmQ/Xh0CX2zTFJI/AAAAAAAALVE/QVeQ5wzB3U8h5aArrb58pIBGXmwoy43ngCEwYBhgL/s1600/IMG_8181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-JAKRnwDbXmQ/Xh0CX2zTFJI/AAAAAAAALVE/QVeQ5wzB3U8h5aArrb58pIBGXmwoy43ngCEwYBhgL/s320/IMG_8181.jpg" width="240" /></a></div>
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At this point, we layer the meat in single layers into our <a href="https://amzn.to/36V3Stq" target="_blank">dehydrator</a>. We have a total of <a href="https://amzn.to/2TkhwlZ" target="_blank">8 trays</a> - so you can also get more than what comes with the base model. It will take 4-5 hours to dehydrate, but depending on how thin you get the meat sliced - drying times can vary.Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-24516114785864613842019-06-29T20:58:00.000-05:002019-06-29T20:58:15.029-05:00Low Carb Goulash<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-T-FKMh1SpNw/XRgVXw45LhI/AAAAAAAALJI/cThlNkSz8ToY_6VHMUkoiDUhj_-bzOHnACLcBGAs/s1600/65318404_449610872490350_6411292983492083712_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-T-FKMh1SpNw/XRgVXw45LhI/AAAAAAAALJI/cThlNkSz8ToY_6VHMUkoiDUhj_-bzOHnACLcBGAs/s320/65318404_449610872490350_6411292983492083712_n.jpg" width="240" /></a></div>
<br />
Low Carb Goulash<br />
Servings: 5<br />
<br />
<div class="wprm-recipe-ingredients-container wprm-block-text-normal" style="box-sizing: border-box;">
<div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;">
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">1 Pound</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Ground Beef</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">80/20 or Turkey</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;">1<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">Yellow Onion, medium</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;">2 Teaspoons of Minced Garlic</li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;">1, 15<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em;">Ounce</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">Tomato Sauce</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-size: 1em; opacity: 0.7;">canned</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;">1, 14.5<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em;">Ounce</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">Diced Tomatoes</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-size: 1em; opacity: 0.7;">canned</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;">2<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em;">Tablespoons</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">Soy Sauce</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;">2<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em;">Tablespoons</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">Dried Oregano</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;">2<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em;">Teaspoons</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">Dried Basil</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;">2<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">Dried Bay Leaves</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;">1<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em;">Tablespoon</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">Seasoned Salt</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;">1/2<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em;">Teaspoon</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">Black Pepper</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;">10<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em;">Ounces</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">Cabbage</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-size: 1em; opacity: 0.7;">shredded</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;">Cheddar Cheese<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-size: 1em; opacity: 0.7;">shredded</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;">INSTRUCTIONS</li>
</ul>
</div>
</div>
<div class="wprm-recipe-instructions-container wprm-block-text-normal" style="box-sizing: border-box;">
<div class="wprm-recipe-instruction-group" style="box-sizing: border-box;">
<ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-instruction" id="wprm-recipe-6523-step-0-0" style="background-color: white; box-sizing: border-box; color: #333333; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 13.5px; letter-spacing: 0.5px; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
In a large skillet or dutch oven, brown the meat over medium heat, breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through and there's no longer any pink.</div>
</li>
<li class="wprm-recipe-instruction" id="wprm-recipe-6523-step-0-1" style="background-color: white; box-sizing: border-box; color: #333333; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 13.5px; letter-spacing: 0.5px; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Stir in the onions and garlic. Cook and stir the mixture until the onions are translucent.</div>
</li>
<li class="wprm-recipe-instruction" id="wprm-recipe-6523-step-0-2" style="background-color: white; box-sizing: border-box; color: #333333; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 13.5px; letter-spacing: 0.5px; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Stir in tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, seasoned salt, and black pepper.</div>
</li>
<li class="wprm-recipe-instruction" id="wprm-recipe-6523-step-0-3" style="background-color: white; box-sizing: border-box; color: #333333; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 13.5px; letter-spacing: 0.5px; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Bring the mixture to a boil over medium heat.</div>
</li>
<li class="wprm-recipe-instruction" id="wprm-recipe-6523-step-0-4" style="background-color: white; box-sizing: border-box; color: #333333; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 13.5px; letter-spacing: 0.5px; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Reduce the heat to low, cover, and simmer 20 minutes.</div>
</li>
<li class="wprm-recipe-instruction" id="wprm-recipe-6523-step-0-5" style="background-color: white; box-sizing: border-box; color: #333333; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 13.5px; letter-spacing: 0.5px; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Remove bay leaves. Stir in the cabbage, and let simmer for about 5 minutes (for more crunchy texture) to 10 minutes (for softer texture).</div>
</li>
<li class="wprm-recipe-instruction" id="wprm-recipe-6523-step-0-6" style="background-color: white; box-sizing: border-box; color: #333333; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 13.5px; letter-spacing: 0.5px; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 17px 37px; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
As you serve, place as much shredded cheddar on top as you would like. I used about a 1/4 cup per serving.</div>
</li>
</ul>
</div>
</div>
Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-63587912865228130462019-02-24T14:59:00.001-06:002019-02-24T14:59:25.315-06:00Zucchini & Yellow Squash Au Gratin<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-J-36j9NbfdE/XHMCu399mTI/AAAAAAAALFw/-qJN26TpyBw8gUCGTJ-f7IpxV5Akxp5cwCLcBGAs/s1600/IMG_3763.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-J-36j9NbfdE/XHMCu399mTI/AAAAAAAALFw/-qJN26TpyBw8gUCGTJ-f7IpxV5Akxp5cwCLcBGAs/s320/IMG_3763.jpg" width="240" /></a><a href="https://2.bp.blogspot.com/-OeRtAoeAyyM/XHMCuwfNfHI/AAAAAAAALFs/M_zx7LXww8AzinlTk502RtVd7GgfV3IEwCLcBGAs/s1600/IMG_3765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-OeRtAoeAyyM/XHMCuwfNfHI/AAAAAAAALFs/M_zx7LXww8AzinlTk502RtVd7GgfV3IEwCLcBGAs/s320/IMG_3765.jpg" width="240" /></a></div>
<br />
Zucchini & Yellow Squash Au Gratin<br />
Serves 6<br />
<br />
1 large yellow squash<br />
1 large zucchini<br />
2 shallots, minced<br />
1 teaspoon minced garlic or 1 clove<br />
2 tablespoons butter<br />
1/2 cup heavy cream<br />
1/2 teaspoon oregano<br />
9 slices Sargento Thin Sliced Provolone<br />
3-4 Tablespoons (4 Tablespoons is 1/4 cup) Fresh Grated Parmesan<br />
<br />
I started by using my mandoline to slice the squash 1/4 inch thick. Then I layered them in our baking dish -- 1 row of yellow squash and then a layer of zucchini -- I ended up with 4 rows on the bottom and 4 rows on the top.<br />
<br />
In a small skillet or pan, add the butter and shallots and let them saute until translucent. Then add in the garlic and oregano. Let it cook a minute or two. Finally, add in the cream and Parmesan just until bubbly. Pour over the squash.<br />
<br />
Cover with the slices of cheese -- I had two rows of 4 slices, and tore the remaining slice into 4 pieces and placed those extras in the corners where I had some squash showing. Bake at 350 for about 20-30 minutes. We enjoy our cheese really brown -- so it was perfect for us, but if you like yours less brown cut the cooking time back by a few minutes and check it.<br />
<br />Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-43078590976262795072019-02-24T14:42:00.000-06:002019-02-24T14:42:16.274-06:00Keto Chicken Parm<div class="separator" style="clear: both; text-align: center;">
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<br />
Keto Chicken Parm<br />
2 servings<br />
<br />
1 Chicken Breast - we buy them in bulk and cut them in half down the middle of the breast into more of a cutlet size<br />
6 slices Sargento Thin Sliced Provolone<br />
2 slices Sargento Sliced Mozzarella<br />
Olive Oil<br />
Italian Seasoning<br />
Garlic Powder<br />
Salt & Pepper<br />
<br />
Sauce<br />
1 small (8 ounce) can of tomato sauce<br />
1 tablespoon olive oil<br />
1 teaspoon garlic powder<br />
1 teaspoon Italian seasoning<br />
salt & pepper to taste<br />
<br />
Place all of the ingredients for the sauce into a small saucepan, and let them simmer over low heat while the chicken is cooking.<br />
<br />
In a baking dish, put about a tablespoon of olive oil down on the pan. Then place the chicken pieces on top, and sprinkle with a bit of - salt, pepper, garlic powder, and Italian seasoning. Turn the chicken over and sprinkle with the same spices. Bake at 375 for about 20 minutes or until it is cooked through - we shoot for 160 degrees.<br />
<br />
Once the chicken is done, pull it out of the oven. Spread some of the sauce on the top, generously -- but you won't use all of the sauce. Then place 3 folded slices of provolone and 1 of mozzarella on top. Place it back in the oven - you can either let it bake for a few minutes or you can broil it to get the cheese a bit darker.<br />
<br />
I served this with a homemade Caesar salad with no croutons.<br />
<br />
For the salad dressing, I use:<br />
<br />
1-2 teaspoons minced garlic<br />
1 tablespoon dijon mustard<br />
1 teaspoon Worcestershire sauce<br />
1 egg<br />
Juice from 1 lemon<br />
1 tablespoon red wine vinegar<br />
4-5 tablespoons of olive oil<br />
<br />
Mix everything in a large bowl except for the oil -- whisk it together. Slowly drizzle in the olive oil while whisking the dressing into an emulsion. You can taste along the way to see if you want your dressing a little more tart or if you need more oil. Mix in Romaine lettuce and grated Parmesan - I tend to use freshly grated, but the Kraft version is fine -- you just want slivers of parm and not the powder for this.<br />
<br />
<br />Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-25999173898956635842019-02-24T14:06:00.000-06:002019-02-24T14:06:00.444-06:00Keto Creme Brulee<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-r2efjCSqWOw/XHL1zw78nLI/AAAAAAAALFI/M5eL10ZkyMM8qjDC7DNxRQN8_OpDeDg8gCLcBGAs/s1600/IMG_3767.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1296" data-original-width="1506" height="275" src="https://4.bp.blogspot.com/-r2efjCSqWOw/XHL1zw78nLI/AAAAAAAALFI/M5eL10ZkyMM8qjDC7DNxRQN8_OpDeDg8gCLcBGAs/s320/IMG_3767.jpg" width="320" /></a></div>
<br />
Keto Creme Brulee<br />
<br />
4 egg yolks<br />
2 cups of heavy cream<br />
1 tablespoon of Swerve granulated sweetener<br />
<br />
1-2 teaspoons of Swerve granulated sweetener for the topping of each serving<br />
<br />
Preheat your oven to 325 degrees. In a bowl; mix the egg yolks, heavy cream, and Swerve together with a whisk.<br />
<br />
Divide into containers -- the original recipe said that the mixture made 4 servings... but that seemed a bit much for us. Additionally, I bought a creme brulee set with the torch from Bed Bath and Beyond for $20 -- if you do that though -- make sure you get the butane from them when you buy it because it didn't come with the set. Anyway -- our mixture became 7 servings -- we had the 4 vessels that came with the set -- and 3 from frozen creme brulee that I had gotten previously from H-E-B.<br />
<br />
Place your containers in an oven-safe casserole dish with sides. Pour in about 1-2 cups boiling water until it's about 1/2 way up the sides of your creme brulee servings. Bake for 30 minutes or until it's set. Ours were a little jiggly when we pulled them from the oven.<br />
<br />
I immediately took them out of the water bath, placed them on a sheet tray, and put them into the refrigerator. When we ate them last night - I wished that they had been able to have more time in the fridge because I love the cold custard underneath the warm sugar.<br />
<br />
Before serving - sprinkle the top with 1-2 teaspoons of Swerve and use your torch to brown them OR if needed place your oven rack as close to the top as you can and use the broiler to brown the sugar. If you use your broiler -- watch it the entire time because it can burn really quickly.<br />
<br />
I served mine with two sliced strawberries as seen in the picture -- but you could put some whipped cream on it as well.Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-77978659183007366582019-01-22T17:11:00.000-06:002019-01-22T17:11:06.674-06:00Keto White Chicken Chili<div class="separator" style="clear: both; text-align: center;">
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<br />
Keto White Chicken Chili<br />
Servings: 4<br />
<br />
<ul style="background-color: white; border: 0px; font-size: 16px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.4em; margin: 0.5em 0em 0.5em 3em; max-height: 1e+07em; padding: 0px; vertical-align: baseline;">
<li class="p-ingredient" style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">1 lb chicken</span></li>
<li class="p-ingredient" style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">2 cups chicken stock</span></li>
<li class="p-ingredient" style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">2 garlic cloves, finely minced</span></li>
<li class="p-ingredient" style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">1 4.5oz can chopped green chiles</span></li>
<li class="p-ingredient" style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">1 diced jalapeno</span></li>
<li class="p-ingredient" style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">1 diced green pepper</span></li>
<li class="p-ingredient" style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">1/4 cup diced onion</span></li>
<li class="p-ingredient" style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">4 tbsp butter</span></li>
<li class="p-ingredient" style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">1/4 cup heavy whipping cream</span></li>
<li class="p-ingredient" style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">4 oz cream cheese</span></li>
<li class="p-ingredient" style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">2 tsp cumin</span></li>
<li class="p-ingredient" style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">1 tsp oregano</span></li>
<li class="p-ingredient" style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">1/4 tsp cayenne (optional)</span></li>
<li class="p-ingredient" style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Salt and Pepper to taste</span></li>
</ul>
<div>
I adapted the cooking method on this recipe quite a bit, but here is what I did. In a soup pot, I browned the chicken that I had cut into small pieces - I added salt & pepper, oregano, and the cumin to the chicken before browning. Once the chicken was cooked, I removed it and set it aside. In the same pot, I put in the butter, onion, bell pepper, jalapeno, and green chilies and cooked them for a couple of minutes until they started to become translucent. I added the garlic close to the end of cooking the vegetables and then put the chicken back in the pot. I added in the chicken stock, and let the soup simmer for a few minutes. In a small bowl, add your cream cheese and put it in the microwave for about 30 seconds - you should be able to stir it when it is at the correct temp - then mix in the whipping cream with the cream cheese. Stirring the whole time mix the cream cheese/cream mixture into the soup and let it continue to simmer for another 15 minutes before serving. </div>
<div>
<br /></div>
<div>
You can top it with any of your favorite keto friendly toppings: pepper jack cheese, cheddar cheese, sour cream, or cilantro.</div>
Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-21218020716274033922019-01-22T16:58:00.000-06:002019-01-22T16:58:36.927-06:00Low Carb Individual Cheesecakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-m0pJsUwBuHk/XEef6foAd5I/AAAAAAAALEQ/hAgFt-pMI4gATpl_3-pHT5TJttydkqxtgCLcBGAs/s1600/IMG_3489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-m0pJsUwBuHk/XEef6foAd5I/AAAAAAAALEQ/hAgFt-pMI4gATpl_3-pHT5TJttydkqxtgCLcBGAs/s320/IMG_3489.jpg" width="240" /></a></div>
<br />
<span style="font-family: Times, Times New Roman, serif;">Low Carb Individual Cheesecakes</span><br />
<span style="font-family: Times, Times New Roman, serif;">Servings: 12</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">16oz full-fat regular block cream cheese</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">1 cup granular Splenda + 1 tablespoon</span><span style="background-color: white;">2 tsp pure vanilla extract</span><span style="background-color: white;">4 Tbsp lemon juice</span><span style="background-color: white;">3 Tbsp full fat regular sour cream</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">2 eggs</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">1 1/4 cup pecan halves, finely chopped</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">3 Tbsp butter, melted</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><br /></span><span style="background-color: white;">Preheat oven to 325 and add cupcake liners to a 12 cup muffin pan. In a small bowl mix, chopped pecans, 1 Tbsp pourable Splenda, and melted butter. Press about a tablespoon in the bottom of each cupcake liner. With a mixer, beat the cream cheese until smooth. Slowly incorporate the Splenda, blending well. Stop using the mixer and switch to a wooden spoon. Add vanilla, lemon juice, and sour cream. Blend just enough to mix the ingredients. Add the eggs one at a time, gently mixing after each. Divide batter into the 12 cups (we used a piping bag, but a cookie scoop would work well too - they should be mostly full). Bake at 325 for 15 minutes. Let sit and cool for 30 minutes then transfer to fridge and cool for at least 2 hours before eating. We top with a little bit of homemade whipped cream for an added creamy element on top. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><br /></span></span>
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"></span>Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-39416436285923786422019-01-13T12:42:00.002-06:002019-01-13T12:42:39.020-06:00John's Keto Egg Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-T8hYOBpUyus/XDuGa2WOawI/AAAAAAAALDA/WYK8L9WXYSgMMuJl0VUZJ1R5EA8CdjBTgCEwYBhgL/s1600/DSC_8925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://4.bp.blogspot.com/-T8hYOBpUyus/XDuGa2WOawI/AAAAAAAALDA/WYK8L9WXYSgMMuJl0VUZJ1R5EA8CdjBTgCEwYBhgL/s320/DSC_8925.JPG" width="320" /></a></div>
<br />
John's Keto Egg Muffins<br />
<br />
Makes 7 large muffins (we used an oversized silicon muffin pan)<br />
<br />
9 ounces of breakfast sausage - or 9 slices (we used Jimmy Dean Country Mild)<br />
7 slices of bacon<br />
1 small/medium red bell pepper (chopped)<br />
7 large eggs<br />
1 cup heavy cream<br />
1 tablespoon minced onion<br />
2 cups of freshly grated sharp cheddar cheese<br />
1 tsp dry mustard powder<br />
Salt & Pepper to taste<br />
*optional - 6 to 7 shakes of Louisiana Hot Sauce<br />
<br />
Cook the bacon and set aside to cool. Brown the sausage and chop it into really small pieces, and add the bell pepper to the pan. Sautee for about 5 min to get the water out of the pepper. Once finished cool on a paper towel lined plate. In a large mixing bowl; combine your eggs, cream, minced onion, cheese, hot sauce (if adding it), mustard powder, salt & pepper and whisk to combine. After the mixture is combined, add in the sausage mixture and mix together. Preheat your oven to 350 degrees. Chop your bacon into pieces. Place a few bacon pieces in the bottom of your muffin tin, fill the tins about 1/2 full and add a couple more bacon pieces to the top.<br />
<br />
If you're going to use a regular sized muffin tin, a serving size would be two muffins... for our oversized version, it's one.<br />
<br />
FYI - green bell pepper may lower the carb count, but only by 1/2 a gram or so.<br />
<br />
The Nutritional information break down according to My Fitness Pal is:<br />
<br />
Calories: 533<br />
Fat: 47.5 g<br />
Protein: 24.3 g<br />
Total Carb: 4.5 g<br />
Fiber: .4<br />
Sodium: 725 g<br />
Sugar: 1.2 g (from the cream most likely)<br />
<br />
<br />
<br />
<br />Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-42894587176107382642019-01-10T21:16:00.000-06:002019-01-10T21:16:01.804-06:00Keto Soup<div class="separator" style="clear: both; text-align: center;">
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<br />
Keto Soup<br />
<br />
about 4 servings<br />
<br />
1 pound ground beef<br />
1 medium green bell pepper<br />
1 medium yellow onion<br />
1 box (4 cups) beef stock<br />
1 can Rotel tomatoes with green chilies<br />
1 block cream cheese<br />
1 tsp celery salt<br />
<br />
In a large or medium pot, brown your ground beef with salt, pepper, and garlic powder. Add in the onion and bell pepper for just a minute or two. Then add in the Rotel and cream cheese until the cheese is melted. Finally, add in the celery salt and beef stock. John added a bit of sour cream and cilantro to his bowl before eating it.Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com1tag:blogger.com,1999:blog-5413566369014338244.post-77575591651979333862018-10-16T13:23:00.000-05:002018-10-16T13:23:01.196-05:00Greek Pasta Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-853Dx5P9X1o/W8YsQosLvtI/AAAAAAAAK34/31DqedohqzcwVzHR0Q5ozYCcHqQQLgoAQCEwYBhgL/s1600/IMG_2182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-853Dx5P9X1o/W8YsQosLvtI/AAAAAAAAK34/31DqedohqzcwVzHR0Q5ozYCcHqQQLgoAQCEwYBhgL/s320/IMG_2182.jpg" width="240" /></a></div>
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><br /></span>
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Greek Pasta Salad</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><br /></span>
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Dressing:</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">3/4 cup Extra Virgin Olive oil</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">2-3 tablespoons fresh lemon juice</span><br />
1/4 cup red wine vinegar<br />
1 tablespoon dijon mustard<br style="background-color: white;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">2 teaspoons dried Oregano</span><br />
1 tablespoon minced garlic or garlic powder<br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Freshly cracked Pepper</span><br />
Salt to taste<br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" />Salad:<br />
1 lb box of Tricolor Rotini Pasta - cooked and cooled<br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">1 large cucumber, peeled, seeded and cut into wedges</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">1 red onion, minced</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">1 small red bell peppers, seeded, </span><span class="blsp-spelling-error" id="SPELLING_ERROR_3" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">deribbed</span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"> and thinly sliced crosswise into rings</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">2 ribs celery, thinly sliced across the stalk</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">1/2 lb Feta cheese, coarsely crumbled</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">20 </span><span class="blsp-spelling-error" id="SPELLING_ERROR_4" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Kalamata</span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"> olives, halved</span><br />
2-3 tablespoons of the juice from the olives<br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">To make the dressing, in a bowl, whisk all ingredients together. Set aside.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">In a large salad bowl, combine the cooled pasta, cucumber, celery, onion, Feta Cheese, olives, juice and bell peppers. Drizzle the dressing over the top and toss gently to mix. For the best result, we make the salad the night before to allow everything to marry together before serving. </span><br />
<div class="separator" style="clear: both; text-align: center;">
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<br />Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-11553918374431189212018-01-25T17:04:00.000-06:002018-01-25T17:04:56.581-06:00Fettuccine Salad <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-SIAO19eqhMw/WmpiO2jAaaI/AAAAAAAAKfs/UR3_nDHpLKYZoVJbJ103heCafuJKYyk8ACLcBGAs/s1600/IMG_4649%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-SIAO19eqhMw/WmpiO2jAaaI/AAAAAAAAKfs/UR3_nDHpLKYZoVJbJ103heCafuJKYyk8ACLcBGAs/s320/IMG_4649%2B%25281%2529.jpg" width="240" /></a></div>
<br />
I used to LOVE getting this at Souper Salad back when they were open... and this is a really good copy-cat version.<br />
<br />
Fettuccine Salad<br />
<br />
8 oz Fettuccini, cooked & drained<br />
1/2 cup Mayonnaise (I used Hellman's, but just make sure it's real mayo)<br />1/2 cup Frozen Corn<br />1/4 cup Parmesan, grated (I used fresh Parm and my Microplane - but I'd get the powder)<br />1/2 tsp Garlic Powder<br />
1 tsp Pepper<br />
Salt to taste<br />
<br />
Mix all together in a large bowl while the noodles are warm. Chill for at least 2 hours before serving. Enjoy!Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-44708908737036962292018-01-11T16:56:00.002-06:002018-01-11T16:56:34.653-06:00New Years Day Black-Eyed Peas<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-CgOeAayCoBM/Wlfq7hKdC-I/AAAAAAAAKd4/duFYrX-R-mIAqsNgEPsWjk6FiR29xISJgCLcBGAs/s1600/DSC_7610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://4.bp.blogspot.com/-CgOeAayCoBM/Wlfq7hKdC-I/AAAAAAAAKd4/duFYrX-R-mIAqsNgEPsWjk6FiR29xISJgCLcBGAs/s320/DSC_7610.JPG" width="320" /></a></div>
<br />
New Years Day Black-Eyed Peas<br />
<br />
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 lb dry peas</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
2 smoked ham hocks</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Rendered grease from 4 slices of bacon</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
6.5 cups chicken stock</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1/2 small white onion chopped (could also use green onion here)</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Pepper - grind to taste (1/2 tsp)</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Salt (add after cooking to taste) - broth and ham hocks will add quite a bit of salt, so not much is needed</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Put all ingredients into the instant pot and set to manual and high for 30 min. Be sure to account for about 20 extra minutes to your total cooking time - 10 for the pressure to come up and 10 for the release. </div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Serve hot and add a garnish of chow-chow on the side if you like to add that. </div>
Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-28366241150866251782018-01-11T16:50:00.001-06:002018-01-11T16:50:49.292-06:00New Years Day Greens <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-_lIMAZhlmpQ/WlfphAcccWI/AAAAAAAAKds/c3kU08BExckXVoxeNnwAFmzUuYw2U1ldACLcBGAs/s1600/DSC_7605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://1.bp.blogspot.com/-_lIMAZhlmpQ/WlfphAcccWI/AAAAAAAAKds/c3kU08BExckXVoxeNnwAFmzUuYw2U1ldACLcBGAs/s320/DSC_7605.JPG" width="320" /></a></div>
<br />
<br />
New Years Day Greens<br />
<br />
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Rendered grease from 4 slices of bacon</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 bag chopped turnip greens</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 bag chopped mustard greens</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 bag chopped collard greens</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
2 smoked ham hocks</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
10 cups chicken stock</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Salt and Pepper to taste</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 turnip - cut into 3/4” chunks</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Heat bacon grease in the bottom of a large stock pot - when hot, add one bag of the greens and cook until wilted. Add the next bags of greens and wilt. Add the final bag of greens - by this point, you may need to go ahead and add the cover to help wilt the greens. Once wilted, add your broth and 2 ham hocks. Bring the greens to a boil and then turn down the heat to med-low and simmer for 4 hours minimum. Serve piping hot with cornbread and hot pepper sauce.</div>
Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-36128843133756076582017-12-31T11:32:00.001-06:002017-12-31T11:32:19.794-06:00Texas Trash Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ZqLRsF29u7I/Wkkdk2586dI/AAAAAAAAKa4/rORZqbuVgM0pSSzMBqGPMOr__R1IKMsxgCLcBGAs/s1600/Texas%2BTrash%2BDip%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="245" data-original-width="347" height="225" src="https://3.bp.blogspot.com/-ZqLRsF29u7I/Wkkdk2586dI/AAAAAAAAKa4/rORZqbuVgM0pSSzMBqGPMOr__R1IKMsxgCLcBGAs/s320/Texas%2BTrash%2BDip%2B2.jpg" width="320" /></a></div>
<br />
Texas Trash Dip<br />
<br />
1 (8 oz) block of Cream Cheese (softened)<br />
1 cup Sour Cream<br />
2 cans Smooth Style Refried Beans<br />
1 can Mild Rotel (if you want more spice - use any Rotel)<br />
1 can chopped Green Chilis<br />
2 cups Cheddar Jack Cheese (may need more)<br />
<br />
I used my stand mixer to mix everything to make it easier -- but any sort of mixer would be fine.<br />
<br />
Mix together all ingredients except for the cheese. Spread into a 13x9 inch pan, evenly. Cover with cheese. Bake at 350 for about 20 minutes or until the cheese is melted and everything is warm.<br />
<br />
Serve with Tortilla Chips or Frito Scoops.<br />
<br />
We had this yesterday, and everything was gone except a few tortilla chips -- I was amazed!Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-81796014723283139382017-12-28T12:47:00.001-06:002017-12-28T12:47:57.702-06:00Crockpot Christmas Candy<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-QDnZiefIp50/WkQA39vDXkI/AAAAAAAAKaU/to2XhDCr1G08OiAuEL8UWMqii5Nn6JgKQCLcBGAs/s1600/DSC_7202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://1.bp.blogspot.com/-QDnZiefIp50/WkQA39vDXkI/AAAAAAAAKaU/to2XhDCr1G08OiAuEL8UWMqii5Nn6JgKQCLcBGAs/s320/DSC_7202.JPG" width="320" /></a></div>
<br />
Crockpot Christmas Candy<br />
<br />
16 ounces Salted Peanuts<br />
16 ounces Unsalted Peanuts<br />
16 ounces Semi-Sweet Chocolate Chips<br />
16 ounces Milk Chocolate Chips<br />
(2) 10-ounce bags Peanut Butter Chips<br />
(2) Packages of White Almond Bark<br />
<br />
Place all in a crockpot on low for around 90 minutes -- but I'd check it after an hour, and then every 10 minutes or so until 90 minutes is up to make sure the chocolate doesn't burn.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-b5D0t34oVhM/WkU8GdnO0GI/AAAAAAAAKak/tepdCenpCm4lc0AJxIErn_gocFOCaArEgCLcBGAs/s1600/IMG_4415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-b5D0t34oVhM/WkU8GdnO0GI/AAAAAAAAKak/tepdCenpCm4lc0AJxIErn_gocFOCaArEgCLcBGAs/s320/IMG_4415.jpg" width="240" /></a></div>
<br />
<br />
Then use a medium cookie scoop to make clusters of uniform size. Place the mounds of candy on wax paper to cool until they are solid.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-mYLJJ3GpHE0/WkU8GjHiEgI/AAAAAAAAKao/aHmW-uOAo_0JW4-Go0XQxkgaVoQk1M7ggCEwYBhgL/s1600/IMG_4416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-mYLJJ3GpHE0/WkU8GjHiEgI/AAAAAAAAKao/aHmW-uOAo_0JW4-Go0XQxkgaVoQk1M7ggCEwYBhgL/s320/IMG_4416.jpg" width="240" /></a></div>
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<br />Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-85710245907561768962017-12-19T14:46:00.000-06:002017-12-19T14:46:07.442-06:00Fruit Salsa with Pie Crust Chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Vs2xGIL4SbU/Wjl53RqKfiI/AAAAAAAAKZk/8iua-7hCAW0h6zhCLW3yt2isVwaoQnpwgCLcBGAs/s1600/1b6888710e7c8b3d79db61d045b03b4f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="213" data-original-width="320" src="https://2.bp.blogspot.com/-Vs2xGIL4SbU/Wjl53RqKfiI/AAAAAAAAKZk/8iua-7hCAW0h6zhCLW3yt2isVwaoQnpwgCLcBGAs/s1600/1b6888710e7c8b3d79db61d045b03b4f.jpg" /></a></div>
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<div class="highlight_box_cream" style="background-color: white; box-sizing: border-box; color: #5e5e5e; font-family: Lato, Quicksand, Helvetica, Arial, sans-serif; font-size: 15px;">
<div style="box-sizing: border-box; margin-bottom: 20px; margin-top: 5px; padding: 0px;">
<span style="box-sizing: border-box; font-weight: 600;">Pie Chips with Fruit Salsa</span></div>
<div style="box-sizing: border-box; margin-bottom: 20px; margin-top: 5px; padding: 0px;">
• 1 package refrigerated pie crust (15 ounce with 2 ready-made pie doughs)<br style="box-sizing: border-box;" />• 3 tablespoons butter, melted<br style="box-sizing: border-box;" />• 3 tablespoons sugar<br style="box-sizing: border-box;" />• 2 teaspoons ground cinnamon<br style="box-sizing: border-box;" />• 1 cup diced strawberries<br style="box-sizing: border-box;" />• 1 cup diced pineapple<br style="box-sizing: border-box;" />• 1 cup diced kiwi (about 3 kiwi, peeled)<br style="box-sizing: border-box;" />• 1 cup diced peaches (about 1 large peach)<br style="box-sizing: border-box;" />• 3 tablespoons honey<br style="box-sizing: border-box;" />• 1 tablespoon lime juice<br style="box-sizing: border-box;" />• Mint for garnish (optional)</div>
<div style="box-sizing: border-box; margin-bottom: 20px; margin-top: 5px; padding: 0px;">
<em style="box-sizing: border-box;">Directions</em><br style="box-sizing: border-box;" />Preheat oven according to pie crust package directions; line two baking sheets with parchment paper.</div>
<div style="box-sizing: border-box; margin-bottom: 20px; margin-top: 5px; padding: 0px;">
Stir together sugar and cinnamon in a small bowl; set aside</div>
<div style="box-sizing: border-box; margin-bottom: 20px; margin-top: 5px; padding: 0px;">
Unroll pie dough and brush with melted butter. Cut 1 crust into 8 wedges, then cut each wedge into triangles like chips. Repeat with second crust. Transfer chips to prepared baking sheets. Sprinkle chips with the cinnamon-sugar mixture and bake until golden, about 8 minutes. Set aside to cool.</div>
<div style="box-sizing: border-box; margin-bottom: 20px; margin-top: 5px; padding: 0px;">
While chips are cooking, prepare your salsa. Dice all fruit and place in a medium serving bowl. Combine honey and lime juice in a small bowl and then pour over the fruit. Serve with the chips.</div>
</div>
Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-27731352533417597942017-12-19T14:07:00.000-06:002017-12-19T14:07:58.056-06:00Baked Brie Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-l4n3MBDqhQM/WjlwhKkt76I/AAAAAAAAKZU/DV1oT4xhiKMKu8H6HcfP9kfg9EoHMyrjACLcBGAs/s1600/c7186b72700ca1735ca22544b9a1b019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="187" data-original-width="280" src="https://3.bp.blogspot.com/-l4n3MBDqhQM/WjlwhKkt76I/AAAAAAAAKZU/DV1oT4xhiKMKu8H6HcfP9kfg9EoHMyrjACLcBGAs/s1600/c7186b72700ca1735ca22544b9a1b019.jpg" /></a></div>
<br />
<br />
Baked Brie Bites<br />
<br />
Brie<br />
Honey<br />
Brown Sugar<br />
Pecan Halves<br />
Phyllo Shells (frozen food section)<br />
<br />
Cut the Brie into bite sized pieces. I remove the rind from the cheese when I make them, but that's a personal preference. Add a dollop of honey (just a small squirt from the bottle), 1/4 tsp of brown sugar, and place a pecan half on top. Bake in the oven for about 10-15 minutes on 350, just until the cheese is melted and the shell starts to brown.<br />
<br />
Remove from oven and serve - they are good warm or room temperature.<br />
<br />
<br />Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-15561158251940303682017-12-19T13:49:00.000-06:002017-12-19T13:49:01.257-06:00Philly Cheesesteak Wontons<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-bAYoJOD4waU/WjlrKIBpGgI/AAAAAAAAKZE/uhP63v6jIDIE90pyjmRdxxBkCj_Y7_OcACLcBGAs/s1600/268c99ea317aa9a19cbd67586a3408a7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="213" data-original-width="320" src="https://3.bp.blogspot.com/-bAYoJOD4waU/WjlrKIBpGgI/AAAAAAAAKZE/uhP63v6jIDIE90pyjmRdxxBkCj_Y7_OcACLcBGAs/s1600/268c99ea317aa9a19cbd67586a3408a7.jpg" /></a></div>
<br />
<br />
Philly Cheesesteak Wontons<br />
<br />
1 lb Lean Ground Beef<br />
1 small/medium onion<br />
1 green bell pepper<br />
1 package sliced provolone<br />
1 package wonton wrappers<br />
1 tsp garlic powder<br />
salt & pepper to taste<br />
<br />
In a large skillet, brown the ground beef with onion and bell pepper. Top with provolone, and cover the pan with a lid just long enough for the cheese to melt. Stir all of the filling together and allow it to cool for a couple of minutes.<br />
<br />
Keeping the wonton wrappers moist with a damp (just barely damp) cloth, begin putting a small amount of filling in the middle of the wrapper, then using your finger or a small brush - lightly put a coating of water around the outside edges of the entire square wrapper. Then bring one corner over to the other and press down to seal them into triangle shapes. Spray the tops with nonstick cooking spray to allow them to crisp up while baking.<br />
<br />
Bake in the oven for about 5-10 minutes on 375 degrees. Serve warm and enjoy!Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-6294339206266596622017-12-19T13:29:00.000-06:002017-12-19T13:29:32.166-06:00Chicken & Dumplings<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Chicken & Dumplings</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; text-indent: -0.25in;"> Broth</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">12 cups of chicken broth<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 bay leaves<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 fresh thyme sprigs</span></div>
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<span style="font-size: 11pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 garlic cloves peeled and crushed</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; text-indent: -0.25in;">Aromatics</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup chopped carrots<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup chopped celery<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 medium onion chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp freshly minced garlic<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons olive oil<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons butter<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¼ cup of whipping cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; text-indent: -0.25in;">Dumplings</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> ½ tsp baking powder<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> 1 tbsp dried parsley<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> 1 tsp salt<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> 1 tsp fresh cracked pepper<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> 1 cup buttermilk<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> 3 tbsp butter cubed<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions: In a large saucepan, combine the broth, bay leaves, thyme and garlic cloves. Bring to a boil and then reduce heat to a simmer and cook uncovered for 30 minutes. Strain broth or use slotted spoon to remove bay leaves, thyme sprigs, and garlic cloves. Thyme leaves are not necessary to remove.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a saute pan, add the 3 tbsp olive oil and heat. Add the chopped carrots and saute for 2 minutes to give them a head start. Add the chopped celery and onion and cook until the onion is translucent. Add the garlic and saute for one minute. Then add the 2 tbsp of butter and allow it to melt into the veggies. Then add the 3 tbsp of flour to the pan and coat the veggies. Add this mixture to your broth/stock that has been strained. Add the ¼ c. heavy cream to the stock and stir with a whisk to incorporate the flour and cream into the mixture.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, combine 2 c. all-purpose flour, ½ tsp baking powder, salt, pepper and dried parsley. Stir the mixture and then add cubes of butter and cut in with a fork or a pastry cutter. Pour in the buttermilk and mix with a spoon until mixture becomes too thick to mix. Abandon the spoon and use your hands to mix the dough the remainder of the way until it is a nice smooth ball.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spread some flour onto a piece of butcher paper or wax paper and prepare to roll your dough. Roll the dough to a thickness of 1/4”. Make sure to keep flour on your surface and rolling pin and keep the dumplings floured well to alleviate sticking. Using a sharp knife or a pizza cutter, cut the dumplings into the size you prefer. I prefer 1 ½” wide X 2” long, but it’s whatever you want. The smaller, the more dumplings you will have to deal with.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bring your broth back up to a boil and once it is boiling, start adding your dumplings – one at a time to ensure they do not stick together. Sometimes it helps to have someone helping you so that they can stir the dumplings are they added, so the new ones sink to the bottom. Allow the dumplings to cook for 10-15 min.</span></div>
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<span style="font-size: 11pt; text-indent: 0.5in;"><span style="font-family: Arial, Helvetica, sans-serif;">Shred the rotisserie chicken and add the meat to the pot and allow it to cook for 15 min at medium heat to warm the chicken throughout. Taste your broth and add salt and pepper to taste – enjoy!</span></span></div>
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Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-28701902973709021912017-04-17T15:34:00.001-05:002017-04-17T15:34:15.785-05:00Rice Krispies Treat Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
This is another crowd pleaser that can be adapted for all sorts of different holidays! In retrospect - I wish I hadn't done the white chocolate on the top, but it sure is pretty!<br />
<br />
Adapted from a recipe I saw on the internet<br />
<br />
12 cups of Rice Krispies<br />
16 oz bag of mini marshmallows<br />
1 stick of butter + butter for the pan<br />
gel food color <br />
white chocolate almond bark for the topping<br />
Sprinkles or Candy for decorating if you do the topping<br />
<br />
Generously butter your bundt pan - I used about 1 tablespoon or so off of a separate stick of butter -- and I'd recommend doing the same because mine slid right out of the pan easily. Make sure that all surfaces are completely buttered on the inside of the pan. <br />
<br />
I split the stick of butter into 3rds -- measured 4 cups of Rice Krispies cereal -- and roughly 2 cups of mini marshmallows per "batch" -- I threw in an extra fist full of marshmallows to each of the batches.<br />
<br />
Remember that when you invert the bundt "cake" the colors are going to come out in reverse -- so if you want a certain layer on the top -- make that color first and put it on the bottom of the bundt pan. <br />
<br />
Make each batch separately - in a large saucepan, melt the butter - add in the marshmallows until melted smooth - add in 2 drops of gel food color, and mix until the color is completely combined. Mix in the cereal, until combined - then spread it around the bundt pan. I used a 1/4 cup metal measuring cup and sprayed the bottom with butter flavored cooking spray -- then pressed the mixture firmly into the pan.<br />
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Clean out the pan, and repeat for the next color. Repeat a third time. After the third color is pressed on top - set it to the side (away from any heat) for 30 minutes before turning it out onto a plate or glass cake holder.<br />
<br />
If you choose to do the topping -- use about 1/2 of a package of white chocolate almond bark (it spreads a bit more easily than white chocolate chips) -- I had to help make the drips on the sides so that it looked a bit like a drip cake -- work quickly and add the candies or sprinkles while it is still warm enough for them to stick and adhere to the top. My son helped me with this -- we used M&M eggs for Easter -- and he followed a pattern. <br />
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<br />Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-7220598625929618852017-04-17T14:55:00.002-05:002017-04-17T14:57:49.068-05:00Individual No-Bake Cheesecakes<div class="separator" style="clear: both; text-align: center;">
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<br />
These were so wonderful that I've now decided we can make them for Easter as shown... but also you could do red, white and blue for Memorial Day, 4th of July, or Labor Day... red, white and green for Christmas... candy corn for Halloween... ombre red for Valentine's Day... whatever colors suit your fancy! The filling is white without the coloring added -- so it would really work! <br />
<br />
Adapted from Sugar Hero<br />
<br />
6oz short bread cookies (I used a sleeve of Girl Scout Shortbreads)<br />
2 TBS melted butter<br />
1 packet unflavored gelatin<br />
2 TBS cold water<br />
1 lb (16 oz) cream cheese - at room temp<br />
1/2 cup granulated sugar<br />
1/2 tsp lemon juice<br />
1 tsp <a href="http://amzn.to/2nW4JaI" target="_blank">vanilla bean paste</a> or vanilla extract<br />
pinch of salt<br />
1/2 cup heavy cream - at room temp<br />
1/2 cup International Delight Sweet Cream creamer - at room temp<br />
gel food color - I used pastel for Easter<br />
Whipped cream for garnish<br />
Candy or sprinkles for garnish<br />
<br />
Make sure that a couple hours before you want to start making these -- you've pulled out your cream cheese and both types of cream so they can get to room temperature. <br />
<br />
Place a <a href="http://amzn.to/2oPWywb" target="_blank">jumbo silicone muffin pan</a> on a baking sheet. Pulse the shortbread cookies in a food processor until they are finely crumbled OR you can put them in a large baggie and use a rolling pin to crush them up finely. Mix them with your melted butter in a small bowl.<br />
<br />
Using a <a href="http://amzn.to/2ongDWz" target="_blank">cookie scoop</a> or spoon divide the crumb mixture in the cavities of the muffin pan evenly. (it was about 2 scoops per cup for mine) Press firmly into the bottom of each portion of the pan to form your crust. I used a small medicine cup from a children's nyquil bottle -- it needs to be the hard plastic kind for it to work.<br />
<br />
Place the cold water in a separate small bowl and pour the gelatin on top. Mix it together and then let it sit to the side until you're ready to use it.<br />
<br />
Put the cream cheese in the bowl of a stand mixer (a hand mixer could also be used) - using the paddle attachment - beat the cream cheese until it is smooth and creamy without any left over lumps. Make sure you scrape the bowl completely and mix again before adding anything else.<br />
<br />
Add in the sugar, lemon juice, vanilla bean paste, and salt - mix well - scraping the bottom and sides of the bowl well.<br />
<br />
With the mixer on low speed, gradually add in the cream and creamer, mixing until everything is smooth. I put both of mine into the same measuring cup to come up to room temp - so I just poured in a 1/4 of the mixture at a time.<br />
<br />
Finally, microwave the gelatin mixture for about 10-15 seconds until it is liquid again. Mix it for just a little bit, and then finish mixing it by hand to make sure you've scraped the sides and gotten everything mixed well.<br />
<br />
Divide the cheesecake mixture by the number of colors you will be adding -- for Easter, I did 4 -- but for other holidays adjust accordingly. Stir in 1-2 drops of food coloring into each bowl and mix until the color is mixed in completely. (I used 2)<br />
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Using the same medium sized cookie scoop (again mine was 2 scoops per color) - you could also pipe in the colors if that make it easier for you. Place the scoops in the middle and spread outwardly with a spoon - I made sure that each color touched the sides of the pan all the way around each cup before adding in the next color.<br />
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Repeat with the remaining colors - layering until you've finished with all of the colors. Place the pan that is sitting on the sheet pan into the freezer for at least 2 hours. I did 2.5 to make sure that they were good and solid. They should feel solid to the touch before you try to unmold them.<br />
<br />
To unmold - press up from the bottom of the pan, and turn it upside down - pushing the cake into your hand. We put ours in a rectangular 13x9 cake pan with a lid - and allowed them to sit in the refrigerator until time to be served the next day. You at least want them to have 30 minutes between the time you remove them from the molds and the time you're planning to serve them so that they aren't frozen. They can sit in the refrigerator for several days if you'd like to make them in advance.<br />
<br />
To decorate - top with whipped cream (I used rediwhip so that it was fresh and looked pretty) & a pinch of sprinkles or candy. I used egg shaped M&Ms for our Easter version.<br />
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<br />Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-66233616289351875592017-02-06T10:20:00.000-06:002017-02-06T10:20:00.542-06:00Bite-Sized S'Mores<div class="separator" style="clear: both; text-align: center;">
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<br />Bite-Sized S'Mores<br />
<br />
48 Pretzel Chips<br />
2 Hershey's Bars (broken into 24 pieces)<br />
96 mini marshmallows (4 per pretzel)<br />
<br />
- Lay out 24 pretzel chips (I only used the whole ones, not broken pieces)<br />
<br />
- Preheat broiler to high -- I moved my rack down a little bit because I burned my first attempt.<br />
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- Place 4 marshmallows on each pretzel, and stick it in the oven for 2-3 minutes (watch them because you want to make sure the marshmallows & pretzels don't burn -- ask me how I know.)<br />
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- Place a Hershey chocolate piece on each pretzel on top of the marshmallows. Place back in the oven for 1-2 minutes so the chocolate will melt. We turned off our broiler for this step and just used the residual heat.<br />
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- Place a second pretzel chip on top of the chocolate.<br />
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- Enjoy them all warm or put them in the fridge to chill. <br />
<br />Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-68937085926414350622017-02-06T10:19:00.003-06:002017-02-06T10:19:31.435-06:00Chicken Lettuce Wraps with Dipping Sauce<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
Chicken Lettuce Wraps with Dipping Sauce<br />
<br />
<u>Marinade</u><br />
<br />
1 tsp cornstarch<br />
2 tsp sherry wine<br />
2 tsp water<br />
2 tsp soy sauce<br />
<br />
<u>Filling</u><br />
1 1/2 lbs boneless skinless chicken breast, diced small<br />
5 tbsp vegetable or peanut oil<br />
1 tsp minced or grated fresh ginger<br />
2 tsp minced garlic<br />
1/2 cup green onions, minced<br />
1 cup shiitake mushrooms, minced<br />
1 (8 oz) can bamboo shoots, minced<br />
1 (8 oz) can water chestnuts, diced (I found a can of them diced already)<br />
1 (6 oz) package Chinese cellophane noodles, cooked to pkg directions (left these out)<br />
<br />
<u>Cooking Sauce</u><br />
1 tbsp hoisin sauce<br />
1 tbsp soy sauce<br />
1 tbsp sherry wine<br />
2 tbsp oyster sauce<br />
2 tbsp water<br />
1 tsp sesame oil<br />
1 tsp sugar<br />
2 tsp cornstarch<br />
<br />
1 head of iceberg lettuce<br />
<br />
<u>Dipping Sauce</u><br />
1/4 cup sugar<br />
1/2 cup water<br />
2 tbsp soy sauce<br />
2 tbsp rice wine vinegar<br />
2 tbsp ketchup<br />
1 tbsp lemon juice<br />
1/8 tsp sesame oil<br />
1 tbsp hot mustard<br />
1 tsp minced garlic<br />
1 tsp red chile paste <br />
<br />
-- To make the dipping sauce, we put it all in a mason jar and shook it up.<br />
<br />
-- Mix the cooking sauce and set it aside.<br />
<br />
-- Mince your chicken into small pieces, and add a bit of salt & pepper... then pour on the marinade and let it sit for 15-20 minutes.<br />
<br />
-- Heat wok or large skillet over medium-high heat. Add 3 tbsp oil; add chicken and stir-fry for about 3-4 minutes. Set the chicken aside.<br />
<br />
-- Add 2 tbsp oil to the pan. Add ginger, garlic, and onion - stir-fry for a minute or two.<br />
<br />
-- Add mushrooms, bamboo shoots, and water chestnuts to the pan and stir-fry for an additional 2 minutes.<br />
<br />
-- Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot.<br />
<br />
-- Break cooked cellophane noodles into small pieces to cover the bottom of a serving dish with them, then pour the chicken mixture on top of the noodles.<br />
<br />
-- Serve along with lettuce leaves for everyone to serve themselves.<br />
<br />
-- Spoon chicken mixture into the lettuce leaf and roll (like a burrito) individually. Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0tag:blogger.com,1999:blog-5413566369014338244.post-77525559809553073092017-02-06T10:18:00.002-06:002017-02-06T10:18:57.805-06:00Charleston Cheese Dip<div class="separator" style="clear: both; text-align: center;">
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<br />Charleston Cheese Dip<br />
Courtesy: Trisha Yearwood & Food Network<br />
<br />
1/2 cup mayonnaise<br />
8 oz Cream Cheese, softened<br />
1 cup grated sharp Cheddar cheese<br />
1/2 cup grated Monterey Jack cheese<br />
2 green onions, finely chopped<br />
1 dash cayenne pepper (I leave this out)<br />
8 Ritz crackers, crushed<br />
8 slices of bacon, cooked and crumbled (we used 4)<br />
Corn Chips, Crackers, Bagel Chips, or Pretzel Chips for dipping<br />
<br />
-- Preheat the oven to 350 degrees<br />
<br />
-- In a medium bowl; mix the mayonnaise, cream cheese, cheddar, monterey jack, green onions, and cayenne pepper.<br />
<br />
-- Transfer mixture to a shallow baking dish, such as a 9 inch pie pan. Top with the cracker crumbs and bake until heated through - about 15 minutes.<br />
<br />
-- Remove the pain from the oven, and top with the bacon. Serve immediately with the crackers, chips, or pretzels you've chosen. Kim H.http://www.blogger.com/profile/03611545652342361679noreply@blogger.com0