tag:blogger.com,1999:blog-49747225983436326312024-02-07T05:55:39.433-08:00The Daley DoseCooking and CraftsAnonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-4974722598343632631.post-87204046632216244992014-01-19T13:52:00.003-08:002014-01-19T13:52:57.556-08:00Cooks Country Atlanta Brisket with Buttermilk Mashed Potatoes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2vOSS0Zp8VIFiLSW5yj3EvooEnZRwC2gAPLuw9Ny33Fi5VFCahDMhqi4wMseGQIt-hQoS6CsgBvQihEhKau6gyKHZ2-_VYirrqjMHfooubr0BKdPbOX05yB9NlqmU4LV35xouKowGX1w/s1600/IMG_2169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2vOSS0Zp8VIFiLSW5yj3EvooEnZRwC2gAPLuw9Ny33Fi5VFCahDMhqi4wMseGQIt-hQoS6CsgBvQihEhKau6gyKHZ2-_VYirrqjMHfooubr0BKdPbOX05yB9NlqmU4LV35xouKowGX1w/s1600/IMG_2169.JPG" height="320" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parchment paper provides a nonreactive barrier between the cola-based braising liquid and the aluminum foil.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">INGREDIENTS</span></h4>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span"> <span class="Apple-style-span" style="font-weight: normal;"> </span></span><span class="Apple-style-span">1</span><span class="Apple-style-span" style="font-size: large;"> </span><span class="Apple-style-span" style="font-weight: normal;">(3 1/2-pound) beef brisket, flat cut, fat trimmed to 1/4 inch</span></span></h4>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"> Salt and pepper</span></h4>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: large; font-weight: normal;"> </span>4<span class="Apple-style-span" style="font-weight: normal;"> teaspoons vegetable oil</span></span></h4>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <b>1</b> pound onions, halved and sliced to 1/2 inch think</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <b> 2 </b>cups of cola</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <b> 1 1/2</b> cups ketchup</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <b>4</b> teaspoons onion powder</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <b> 2</b> teaspoons packed dark brown sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <b> 1 </b>teaspoon garlic powder</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <b> 1</b> teaspoon dried thyme</span></div>
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<strong style="font-weight: bold;">1.</strong> Using fork, poke holes all over brisket. Rub entire surface of brisket with 1 tablespoon salt. Wrap brisket in plastic wrap and refrigerate for at least 6 or up to 24 hours.</div>
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<strong style="font-weight: bold;">2.</strong> Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat brisket dry with paper towels and season with pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place brisket fat side down in skillet; weigh down brisket with heavy Dutch oven or cast-iron skillet and cook until well browned, about 4 minutes. Remove Dutch oven, flip brisket, and replace Dutch oven on top of brisket; cook on second side until well browned, about 4 minutes longer. Transfer brisket to plate.</div>
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<strong style="font-weight: bold;">3.</strong> Heat remaining 2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add onions and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes. Transfer onions to 13 by 9-inch baking dish and spread into even layer.</div>
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<strong style="font-weight: bold;">4.</strong> Combine cola, ketchup, onion powder, sugar, garlic powder, thyme, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Place brisket fat side up on top of onions and pour cola mixture over brisket. Place parchment paper over brisket and cover dish tightly with aluminum foil. Bake until tender and fork easily slips in and out of meat, 3½ to 4 hours. Let brisket rest in liquid, uncovered, for 30 minutes.</div>
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<strong style="font-weight: bold;">5.</strong> Transfer brisket to carving board. Skim any fat from top of sauce with large spoon. Slice brisket against grain into ¼-inch-thick slices and return to baking dish. Serve brisket with sauce.</div>
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<strong style="font-weight: bold;">TO MAKE AHEAD:</strong> Follow recipe through step 4. Allow brisket to cool in sauce, cover, and refrigerate overnight or up to 24 hours. To serve, slice brisket, return to sauce, and cover with parchment paper. Cover baking dish with aluminum foil and cook in 350-degree oven until heated through, about 1 hour.</div>
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INGREDIENTS</h4>
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<span class="Apple-style-span" style="color: black; letter-spacing: normal; line-height: 15px; text-transform: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br style="outline-color: initial; outline-style: initial; outline-width: 0px;" /><b><span class="Apple-style-span" style="font-size: small;"> 1 1/2</span></b><span class="Apple-style-span" style="font-size: 1em;"> pounds boiling potatoes</span></span></span></h4>
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<span class="Apple-style-span" style="color: black; letter-spacing: normal; line-height: 15px; text-transform: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br style="outline-color: initial; outline-style: initial; outline-width: 0px;" /><b><span class="Apple-style-span" style="font-size: small;"> 1/4</span></b><span class="Apple-style-span" style="font-size: 1em;"> cup milk</span></span></span></h4>
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<span class="Apple-style-span" style="color: black; letter-spacing: normal; line-height: 15px; text-transform: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br style="outline-color: initial; outline-style: initial; outline-width: 0px;" /><b><span class="Apple-style-span" style="font-size: small;"> 1/2</span></b><span class="Apple-style-span" style="font-size: 1em;"> cup buttermilk</span></span></span></h4>
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<span class="Apple-style-span" style="color: black; letter-spacing: normal; line-height: 15px; text-transform: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br style="outline-color: initial; outline-style: initial; outline-width: 0px;" /><b><span class="Apple-style-span" style="font-size: small;"> 1/4 </span></b><span class="Apple-style-span" style="font-size: 1em;">teaspoon freshly ground black pepper</span></span></span></h4>
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<span class="Apple-style-span" style="color: black; letter-spacing: normal; line-height: 15px; text-transform: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: small;"> 4 </span></b><span class="Apple-style-span" style="font-size: 1em;">tablespoons (1/2 stick) unsalted butter</span></span></span></h4>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: black; letter-spacing: normal; line-height: 15px; text-transform: none;"> </span><span class="Apple-style-span" style="color: black; letter-spacing: normal; line-height: 15px; text-transform: none;"><span class="Apple-style-span" style="font-size: x-small;">Kosher salt</span></span></span></h4>
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<span class="Apple-style-span" style="color: #595142; letter-spacing: 1px; text-transform: uppercase;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">INSTRUCTIONS</span></span></h4>
<span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: x-small;">1. </span></b><span class="Apple-style-span" style="font-size: 11px;">In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.</span></span></span><span class="Apple-style-span" style="line-height: 17px;"><div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br style="outline-color: initial; outline-style: initial; outline-width: 0px;" /><b><span class="Apple-style-span" style="font-size: x-small;">2. </span></b><span class="Apple-style-span" style="font-size: 11px;">Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.</span><br style="outline-color: initial; outline-style: initial; outline-width: 0px;" /><br style="outline-color: initial; outline-style: initial; outline-width: 0px;" /><b><span class="Apple-style-span" style="font-size: x-small;">3. </span></b><span class="Apple-style-span" style="font-size: 11px;">As soon as the potatoes are tender, drain them in a colander. Press the potatoes through a ricer to create a creamy consistency without over mashing. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.</span><br style="outline-color: initial; outline-style: initial; outline-width: 0px;" /></span><br /><div style="font-family: Verdana, Helvetica, Arial, sans-serif; font-size: 11px;">
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</span>Anonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com0tag:blogger.com,1999:blog-4974722598343632631.post-25764855255145140032013-12-25T11:40:00.000-08:002013-12-25T11:40:50.080-08:00Lemon Thyme Olive Oil Cakes with Sugary Glaze <div class="separator" style="clear: both; text-align: center;">
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Lemon Thyme Olive Oil Cakes with Sugary Glaze</h2>
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<span class="Apple-style-span" style="font-size: x-small;"><i>Inspired by:<a href="http://tastykitchen.com/recipes/breads/olive-oil-cakes-with-lemon-and-thyme/" target="_blank">Tasty Kitchen</a></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPNwLBAho4Yo3ElngCkMc6rdetm6kX7QCr_hiiZPnAeKTZJOzbD5qh-VMjMAzq2_b1ye_euQ53Qww9Jci_rhvOF9HNy-5zcUuztMeZSMYn6Id4KRBEVPdom91ybnoRFso7sOCj857h3ek/s1600/IMG_0877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPNwLBAho4Yo3ElngCkMc6rdetm6kX7QCr_hiiZPnAeKTZJOzbD5qh-VMjMAzq2_b1ye_euQ53Qww9Jci_rhvOF9HNy-5zcUuztMeZSMYn6Id4KRBEVPdom91ybnoRFso7sOCj857h3ek/s400/IMG_0877.JPG" width="298" /></a></div>
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<span class="Apple-style-span" style="font-size: x-small;"><i>I have made these tasty cakes so many times now, I could do it in my sleep. My favorite part about this recipe is making the entire thing in my food processor. It makes the clean up super easy. If you don't have thyme available, you can use poppy seeds, leave them plain, or even add fresh crushed fruit.</i></span></div>
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<b>Ingredients:</b></div>
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1-1/3 Cup Sugar</div>
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2 Tbsp Grated Lemon Zest</div>
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2 Whole eggs</div>
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1/4 Cup Olive Oil</div>
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2/3 Cup Whole Milk</div>
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1 Cup Flour</div>
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1/2 Tsp Baking powder</div>
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1/2 Tsp Salt</div>
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1 Tsp Minced Fresh Thyme</div>
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Glaze:</div>
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1 1/2 Cups Powdered Sugar</div>
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2 Tbsp melted butter</div>
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2 Tbsp milk</div>
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1-2 Tbsp lemon juice or more as needed</div>
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Preheat oven to 350</div>
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Line muffin pan with cupcake liners. I do not not recommend just spraying muffin tin as cakes are likely to stick. In food processor, pulse sugar and lemon zest until combined. Add eggs one at a time , then slowly add olive oil and milk pulsing until emulsified and batter is thin. <i>Do not over mix batter or it will become too fluffy.</i></div>
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In small bowl, whisk flour, baking soda, salt, and thyme. Add in small batches to blender and pulse lightly just until combined. Pour batter into muffin tin and bake 20 mins depending on oven.</div>
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For glaze, whisk all 4 ingredients until smooth. When muffins are done, place on cooling rack over a baking sheet and drizzle or dunk cakes into glaze to coat. Allow to cool and store in container or plastic zip bags.</div>
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<br />Anonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com0tag:blogger.com,1999:blog-4974722598343632631.post-89504359165624059882013-12-25T10:53:00.000-08:002013-12-25T10:55:36.535-08:00Creamy Tomato Bisque with Smoked Gouda Grilled Cheese<h2 style="text-align: center;">
Creamy Tomato Bisque with Smoked Gouda Grilled Cheese</h2>
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<i><span class="Apple-style-span" style="font-size: x-small;">Inspired by: <a href="http://foodwishes.blogspot.com/2013/10/tomato-bisque-soup-might-not-count-as.html" target="_blank">Food Wishes</a></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfOtcSPuZpznE3iQ1hztY29qmXUPoJv-ZelHBlNYjOqdP4ClJMsYFgxeGNi9Z82dTvFmapJioWk_odpM5mpbWknY-D74r04eRL9ip-TJNDFElyTDwcYG2lnksRrUX2klG8L_NzHH6qWIO/s1600/IMG_1930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfOtcSPuZpznE3iQ1hztY29qmXUPoJv-ZelHBlNYjOqdP4ClJMsYFgxeGNi9Z82dTvFmapJioWk_odpM5mpbWknY-D74r04eRL9ip-TJNDFElyTDwcYG2lnksRrUX2klG8L_NzHH6qWIO/s320/IMG_1930.JPG" width="320" /></a></div>
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<b>Ingredients</b>:<br />
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Olive Oil<br />
1/2 Cup Celery<br />
1 Large Onion diced<br />
3 Garlic Cloves<br />
28 oz of Canned Tomato (If using home canned tomato increase sugar)<br />
Or 3 1/2 Cups crushed tomato(Recommended: San Marzano)<br />
1 Quart Chicken Broth in addition we added 1 Quart of home canned tomato Juice and increased ingredients<br />
1/2 Cup Heavy Cream<br />
3 tbsp Long Grain Rice*<br />
2 tbsp Sugar<br />
Salt and Pepper to taste<br />
<b>Optional:</b><br />
Basil<br />
Cayenne Pepper<br />
Paprika<br />
<i><span class="Apple-style-span" style="font-size: x-small;">*using rice brings the silky consistency to the soup without having to make a thick rue with flour or add any additional starches.</span></i><br />
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White Sandwich Bread<br />
Butter<br />
Shredded Smoked Gouda (Boars Head)<br />
Shredded White American (Boars Head)<br />
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<b>Special Equipment:</b><br />
Immersion Blender (Subsitute: Regular Blender)<br />
Electric Griddle ( Subsistute: Frying Pan)<br />
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In a large pot or dutch oven heat olive oil. When ready, saute diced onion, celery, and crushed garlic. Once soft, add chicken broth and/or tomato juice, crushed tomatoes and bring to a simmer on high. Add salt, pepper, sugar, cayenne and paprika if using, to taste. Once simmering on high, reduce heat to maintain a low steady simmer. Add rice and simmer for 35-45 minuets stirring occasionally or until rice is soft. At this point, taste to season with salt, pepper, and any additional sugar needed. It is important to taste as you are cooking and adjust seasoning as you go.Because we used the home canned tomatoes the salt and acidity where high and we ended up using several tablespoons of sugar to cut down on the acid.<br />
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When rice and vegetables are soft, turn down to low and blend soup in pot with your immersion blender until smooth and silky. If using a blender, allow to cool and gently pour the soup into your regular blender.<br />
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At this point, we chose to strain our soup through a fine mesh strainer to remove the additional pulp and skins left behind. We liked this better and felt it was worth the additional step to make an extra smooth and creamy dish. However, this step can be skipped.<br />
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Once blended and strained, return to low heat and add heavy cream. Stir until completed combined and taste to adjust any salt or additional sugar needed. <br />
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Sammachies:<br />
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Heat griddle or pan with melted butter. Shred cheese and make sandwhiches. Grill until melted and brown on the outside. The benefit of using shredded cheese instead of slices, the cheese melts faster and gives you a creamy consistency throughout the sandwich.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Cooking Notes:</span></b><br />
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If the soup tastes to acidic continue to add cream and sugar on low heat until it reaches your desired taste.<br />
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Using fresh tomatoes will require you to either roast or boil and remove skin and seeds. Using high quality canned tomatoes like home canned tomatoes or the San Marzano tomatoes will most likely work better.<br />
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To add an additional flavor dimension to your soup, roast the canned tomatoes and vegetables in the oven first with olive oil, salt and garlic for 20 minuets before starting your soup.<br />
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This soup can be frozen before adding in the cream.<br />
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<br />Anonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com0tag:blogger.com,1999:blog-4974722598343632631.post-13724065773398634352013-12-24T11:09:00.000-08:002013-12-24T11:09:42.213-08:00Chocolate Truffles with Candied Orange Peel<h2 style="text-align: center;">
Chocolate Truffles with Candied Orange Peel</h2>
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Easier then you think...</div>
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<b>Ingredients:</b></div>
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16 oz of semi-sweet Bakers Chocolate</div>
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3/4 Cups heavy whipping cream</div>
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1 tsp of real vanilla extract</div>
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4 tbsp of soft butter</div>
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1 tsp of strong coffee (optional)</div>
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<i>Flavoring...</i></div>
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Use 1/4 cup of your choice of flavoring</div>
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Orange Juice</div>
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Beer/Alcohol</div>
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Coffee</div>
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Jams/Jellies</div>
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Soft Fresh Fruits</div>
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<b>Shell:</b></div>
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To coat my chocolate I used 3 bags of Ghirardelli Dark Chocolate Flavor Melting Wafers</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6WgvjOJZ_MpaqtaoO-Jw-U8M3h1Vp6LjIMMVP7tNw2ong2anaGcheWAR8460onWtqQ7v_sDLskltjUE42ubCGOiCjM3iF5ZLcHrYDrNmUggI1F2Ly_mOhWqwnIhx2_UotiTzYXltwILS/s1600/fvUG-v8A.B.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6WgvjOJZ_MpaqtaoO-Jw-U8M3h1Vp6LjIMMVP7tNw2ong2anaGcheWAR8460onWtqQ7v_sDLskltjUE42ubCGOiCjM3iF5ZLcHrYDrNmUggI1F2Ly_mOhWqwnIhx2_UotiTzYXltwILS/s200/fvUG-v8A.B.jpeg" width="200" /></a></div>
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Other suggestions:</div>
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Powder Sugar</div>
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Refined Cocoa Powder</div>
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Tempered Chocolate</div>
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Confectioners Coating</div>
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Powdered suger mixed with cinnamon, nutmeg,pumpkin pie spice, or any other combination of spices</div>
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<b>Orange Peel</b></div>
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Thinly shaved orange peel, with white part scrapped off</div>
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Sugar</div>
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Water</div>
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<i><b>To make the inside of the truffle...</b></i></div>
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<b>Chocolate Ganache</b></div>
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In a food processor, pulverize bakers chocolate until almost a powder. Heat heavy cream on stove top until it just starts to bubble. Turn the food processor on high and slowly pour in the warm whipping cream until mixture runs smooth. Then add butter, vanilla, coffee, and 1/4 cup of flavoring. Mix until smooth and texture is silky.</div>
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<i>(The key to a great truffle is the ganache center. If the texture of the truffle is not smooth and silky but comes out rough and grainy, the mixture has broken. To fix this mix the broken ganache with a tablespoon or so of heavy cream the is roughly the same temperature as the ganache until smooth and silky.)</i></div>
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Pour ganache mixture into a clean bowl or dish, cover with plastic wrap and allow to sit at room temperature until firm 4+ hours. You can speed this process up by placing it in the fridge, however, the ganache may take on a grainy texture.</div>
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Once your mixture is firm enough to handle you are ready to form it into balls.</div>
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I put on clean plastic gloves and used a spoon to scoop the ganache out of the bowl and rolled it quickly between my hands. I made mine on the smaller side and placed the rolled balls onto sprayed parchment paper.</div>
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I let mine rest for 20 mins to firm up again before dipping in chocolate.</div>
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After several tries with the chocolate coating, I found the best method was to melt small batches in the microwave and as the chocolate starts to harden, add more chocolate wafers to the bowl and reheat. When melting the chocolate over the stove, my ganache center started to melt into the coating which made it hard for the chocolate to harden fully.</div>
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Let cool, and EAT! The truffles can be stored in the refrigerator for up to a week. They are served best at room temperature.</div>
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<b>Candied Orange Peel:</b></div>
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<a href="http://youtu.be/OWr4kDoYNsQ" target="_blank">Jacques Pepins Candied Orange</a></div>
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Thinly slice your orange peel with a vegetable peeler and scrap off any white that is left. Blanch 2 times by bringing water and orange peel to a boil, drain, and repeat with fresh water. </div>
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Then in a small pan bring about a cup or more of sugar(depending on how much you are making) and water (enough to cover the oranges) to a boil. Allow sugar to crystalize and thicken while the liquid reduces for about 10 mins. When done, roll in sugar and allow to cool. Store in air tight container to keep from hardening.</div>
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<i><span class="Apple-style-span" style="font-size: x-small;">Note: Before I made these Truffles I watched several you tube videos and read tons of blogs and recipe books before developing my own method. </span></i></div>
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Anonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com0tag:blogger.com,1999:blog-4974722598343632631.post-30147432907464004302013-12-24T09:34:00.000-08:002013-12-24T09:34:17.788-08:00No Knead Pretzel Rolls<div class="separator" style="clear: both; text-align: center;">
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<b>No Knead Pretzel Rolls</b></h2>
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<i><span class="Apple-style-span" style="font-size: xx-small;">Adapted from Artisain Breads with Steve</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuV1ObelTc3Dk5Y6Onv9qbJPsE81Hf-9SDYEszrfj5o6eCDTY17SdJrVupeHW8Hq3_57lnih0Fi6GScyvntyK7lpKAnSXK4lP40CROKDv5ccnuYfjT3-wjtZXQwRfx9_n-cBjWzoW4dMlY/s1600/IMG_0161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuV1ObelTc3Dk5Y6Onv9qbJPsE81Hf-9SDYEszrfj5o6eCDTY17SdJrVupeHW8Hq3_57lnih0Fi6GScyvntyK7lpKAnSXK4lP40CROKDv5ccnuYfjT3-wjtZXQwRfx9_n-cBjWzoW4dMlY/s400/IMG_0161.JPG" width="298" /></a></div>
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<b>Ingredients:</b></div>
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3 C bread flour</div>
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1-1/2 tsp salt</div>
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1/4 tsp instant yeast</div>
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1 tbsp sugar</div>
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10-1/2 oz water</div>
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3 tbsp baking soda</div>
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1 egg yolk</div>
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1 to 2 tbsp water</div>
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Coarse Sea Salt</div>
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<b>Instructions:</b></div>
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Whisk the first four dry ingredients in a medium sized bowl. Once fully incorporate slowly add in the water and mix with the back of a wooden spoon. When the dough becomes difficult to stir, use a spatula to scrap down the sides of the bowl. Wet hands and begin turning and mixing the dough with your hands to form a ball. You will use a kneading motion to mix the bread at this point to smoosh the dough and form a soft ball. Once done, cover with plastic wrap and leave to sit for 8-10 hours.</div>
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<i>Once the dough has more then doubled in size...</i></div>
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Scrape dough from bowl onto a clean work surface that has been dusted with flour. Using floured hands, fold the dough onto itself and form a ball and lightly knead the dough a couple of times. </div>
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At this point you will need to decide how many and how large you would like your rolls to be. You cant make 6 sandwich rolls about the size of hamburger buns. Or, 12 small dinner sized rolls. I chose to make 6 roll</div>
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Cut your dough ball in half, and form each half into a ball. Then cut each half into 3 parts again forming each part into ball. </div>
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Once your dough balls are rolled, leave to proof on the floured surface covered with a towel or plastic wrap for half an hour. </div>
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<i>When the rolls slightly increased in size, about 30 mins later...</i></div>
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Position your oven rack to the lower part of the oven. If using a baking stone, place in oven now to allow it to come to temp as the oven heats up. Preheat oven to 450.</div>
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<i>Poaching...</i></div>
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While oven is heating, poach the dough.</div>
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Set up cooling wrack over kitchen towel to catch moistuer after the poaching, and a piece of parchment the size of the baking sheet or stone you will be using.</div>
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Bring a skillet with 2 inches of water to a simmer and then add 3 tbsp of baking soda. Next, drop the dough 3 to 4 at a time into the simmering water and poach 30 seconds on each side. Remove when done and place on cooling rack while poaching the next batch of dough.</div>
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To make an egg wash use the egg yolk and a few tbsp of water, whisk together.</div>
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Transfer rolls to parchment paper and brush with egg wash. Sprinkle with course sea salt and score the top of each roll with a knife.</div>
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To transfer the rolls onto the hot baking stone I used a flat baking sheet and shimmied them on. You can use a pizza peel or if you chose to not use a baking stone, no preheating of the pan is needed and you can slide them into the oven on the baking sheet of your choice.</div>
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Bake for 14-16 mins</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBRbKNDj8tDf6k5oG8ka1fOL2G00Rmj1xUnF8HqBX18CrKp3J4_cTl4w-12WhBp0s4VaX2ItjnWj_66Gek2QoXNWgl9x3lU4l-59TuJFEI3wKgGzXTnCPCbQ5rEkFP5Sr2V2ERZw_XkZ1/s1600/IMG_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBRbKNDj8tDf6k5oG8ka1fOL2G00Rmj1xUnF8HqBX18CrKp3J4_cTl4w-12WhBp0s4VaX2ItjnWj_66Gek2QoXNWgl9x3lU4l-59TuJFEI3wKgGzXTnCPCbQ5rEkFP5Sr2V2ERZw_XkZ1/s320/IMG_0162.JPG" width="239" /></a></div>
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<i>The perks of using a baking stone...</i></div>
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Creates even heating and a nice crunchy texture to the bottom on the bread.</div>
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<i>Original video in link...</i></div>
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<a href="http://youtu.be/f6jvVqxfBb8" target="_blank">No Knead Pretzel Rolls by Steve</a></div>
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<br />Anonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com2tag:blogger.com,1999:blog-4974722598343632631.post-28019738193837902442012-03-03T18:36:00.000-08:002012-03-03T18:42:00.161-08:00Speculoos Cookie ButterWe made a trip to Nashville last week, which was wonderful and a great city. Anyway, we stopped in at Trader Joe's on our way out and picked up many wonderful things including Speculoos cookie butter. Oh my, it is sooooo good. I had to share this with you, because if you ever get the chance to go to TJ's, you MUST buy a bottle of this goodness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3plYSe7JbLMHMYqt5HVVE6OReNl3FxlhbcE2mTErUKH62EZ7FlnEivxeOp3h7jEiICNWPeeYGD_RZ3HXhRl2ZQaazHA8JIsQ5vFFGWNZg6TRqQumNT2LJkyIphs9uhMafrwmU6_Cl9rS/s1600/41-wZuJ95cL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3plYSe7JbLMHMYqt5HVVE6OReNl3FxlhbcE2mTErUKH62EZ7FlnEivxeOp3h7jEiICNWPeeYGD_RZ3HXhRl2ZQaazHA8JIsQ5vFFGWNZg6TRqQumNT2LJkyIphs9uhMafrwmU6_Cl9rS/s320/41-wZuJ95cL.jpg" width="213" /></a></div>
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If you do not already know what <a href="http://www.traderjoes.com/">Trader Joe's</a> is , it is a specialty grocery store that sells everything for WAY less. 80% of the store is private labeled which I am sure helps with cost cuts. </div>
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Oh and that goodness up there...have you ever had those cookies on a Delta airline flight?(I love those cookies.) Speculoos is the Biscoff cinnamon biscuit cookie. Biscoff took the speculoos and made it into a sugary cinnamon peanut butter consistency. (It does not have any nuts in it.) It can be eaten on anything really. Waffles, pancakes, pretzels, bread, ice cream, anything delicious. I have seen it made into a frosting and put on cake....oh man. Right now I am happy sneaking bits with a spoon.</div>
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Some other things to try at TJ. The tomato sauce, chocolate, cheese, pizza dough, curry sauces, marinated mushrooms, and soup. We just had the roasted red pepper and tomato soup for dinner. yum. </div>
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TJ is coming to Knoxville! I hope everyone supports. I know I will.</div>
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<br />Anonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com0tag:blogger.com,1999:blog-4974722598343632631.post-12416815752353884722012-01-25T20:22:00.000-08:002012-01-25T20:24:18.535-08:00.:Chewy Gooey Peanut Butter Bars:.I cleaned out my pantry and found several cans of sweetened condensed milk. I had a little bit of peanut butter, some oatmeal, chocolate chips, and walnuts. Surely there is something delicious I can make out of this, right?<br />
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So, I started searching recipes with similar ingredients to get an idea of how long It needed to cook.This is what I came up with.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUWxRFeJyfCw_SLuPcr8fX5E6UTVJ-X3Kby_ReVRv8pDWJ4nj_M0ACMYlyZPwRZLuPaSGeJ8DamDihV3W7hvvAb6P8va5OSuaiNBvgWapnNBVdS-Fbmm86dFT6ammkn19Kj2eY9DZAThC/s1600/crafty+blog+07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUWxRFeJyfCw_SLuPcr8fX5E6UTVJ-X3Kby_ReVRv8pDWJ4nj_M0ACMYlyZPwRZLuPaSGeJ8DamDihV3W7hvvAb6P8va5OSuaiNBvgWapnNBVdS-Fbmm86dFT6ammkn19Kj2eY9DZAThC/s320/crafty+blog+07.jpg" width="320" /></a></div>
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Stephanie's Chewy Gooey Peanut Butter Bars</div>
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1 cup of flour</div>
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1 cup of oatmeal</div>
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3/4 cups of brown sugar</div>
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1 large egg, beaten</div>
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1/2 cup cold butter</div>
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1/3 cup of chopped walnuts</div>
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1/3 chocolate chips</div>
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1/2 teaspoon salt
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1 (14 oz) can of sweetened condensed milk</div>
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1/2 cup peanut butter</div>
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1/teaspoon vanilla extract</div>
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Heat oven to 350 F. Combine flour, oatmeal, brown sugar, and egg in a medium bowl; cut in butter with a pastry blender or you can do what I did and took a wire whisk and used that to mash up my butter. Reserve 1 cup of crump mix and press the rest into the bottom of a baking dish. I used a small dish that was around 8x8 you can also use 9x13 for a thinner bar. </div>
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Bake 15 minutes or until lightly browned.</div>
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Beat sweet condensed milk, peanut butter and vanilla extract with an electric mixer until well combined. Spread over partially baked crust.</div>
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Take the reserved crumbs and mix in salt, walnuts, and chocolate chips and crumble over the top.</div>
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Bake for 25-30 minuets until it is nicely brown on top and the mixture looks cooked through.( Does not have the glossy unbaked look on top. </div>
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Allow to cool for 10 minuets and then cut into bars. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2u_AuFoKtvh1bUk1qloJyQnQ_PXIwCa8Cp4x5OlPPGBkrwgO16DY0r8-7uA5UytZA0SxiXN0WjWhbmtN4N7x8Qu2tte4eK1Y5ZPOK3zs7HdnxBMKxEOp8UYZpBuAZzvv-sN0V3j4AJ8U/s1600/crafty+blog+08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2u_AuFoKtvh1bUk1qloJyQnQ_PXIwCa8Cp4x5OlPPGBkrwgO16DY0r8-7uA5UytZA0SxiXN0WjWhbmtN4N7x8Qu2tte4eK1Y5ZPOK3zs7HdnxBMKxEOp8UYZpBuAZzvv-sN0V3j4AJ8U/s320/crafty+blog+08.jpg" width="320" /></a></div>
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YUM!</div>
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Chewy on the outside, gooey in the middle.</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com0tag:blogger.com,1999:blog-4974722598343632631.post-37254927560845419372012-01-19T20:47:00.000-08:002012-01-25T19:44:07.152-08:00Chewy Oatmeal Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8pWtPQLsNxWOPb6ZsGKhYxq9ZSsXoEz0oRM1NfhIXKuzwK78tILBhWNPRWkeL4vwY8Y-2EWXCADTMYeRwhqPVZUuPn_eZoxXCLEdLDirTz5So2uKBEJWWPYC117WebztrtoCZ3hIZ0NZ/s1600/crafty+blog+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8pWtPQLsNxWOPb6ZsGKhYxq9ZSsXoEz0oRM1NfhIXKuzwK78tILBhWNPRWkeL4vwY8Y-2EWXCADTMYeRwhqPVZUuPn_eZoxXCLEdLDirTz5So2uKBEJWWPYC117WebztrtoCZ3hIZ0NZ/s320/crafty+blog+008.jpg" width="320" /></a></div>
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Say hello to my new red best friend....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTQ7iAnE25k7HnYNTO2lq53oti6HvIa-tB5aE9CjOwTACpc7CICvmVLwoptbpqMvnEvyj_P7TFK2ILCTJQ4PV7ngJ6lUuoO-pzc6oBIIbuN1SIs73pvLxP7_ZZZbtJYQEjCQ8OfUfM7Ub/s1600/kitchenaid-mixer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTQ7iAnE25k7HnYNTO2lq53oti6HvIa-tB5aE9CjOwTACpc7CICvmVLwoptbpqMvnEvyj_P7TFK2ILCTJQ4PV7ngJ6lUuoO-pzc6oBIIbuN1SIs73pvLxP7_ZZZbtJYQEjCQ8OfUfM7Ub/s1600/kitchenaid-mixer.jpg" /></a></div>
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I got this baby for Christmas and I didn't even ask for her. My husband is awesome and knew what I wanted but wouldn't ask for.</div>
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My heart melts every time I walk into the kitchen and see her sitting there all shinny on the counter. If you were one of those people who said "psh, I don't need some fancy kitchen aid stand mixer". I got news for yah, You have no idea what you are missing out on. Just sayin....oh and just to put it out there that I am not cool enough to be one of those people who gets paid to advertise on their blog. I am not that advanced in blogging and kitchen aid has no idea who I am.</div>
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Lets get on to these cookies...</div>
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Chewy oatmeal chocolate chip cookies</div>
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1/2 cup (1 stick or 4 ounces) butter, softened<br />
2/3 cup light brown sugar, packed<br />
1 egg<br />
1/2 teaspoon vanilla extract<br />
3/4 cup all-purpose flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)<br />
1 1/2 cups rolled oats<br />
3/4 cup<strike> raisins</strike> chocolate chips<br />
1/2 cup walnuts, chopped (optional)</div>
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Preheat oven to 350°F (175°C).</div>
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<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;">Cream together butter and brown sugar until it starts to become light and fluffy. Then add an egg and whip until well combined. If you are using a stand mixer, use the whisk attachment. Then add vanilla. In a </span></span><span style="background-color: transparent; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: center;"><span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;">separate bowl whisk together flour, baking soda, cinnamon and salt. Switch to your paddle attachment and then slowly add the flour to the sugar. Mix only for a few seconds until well combined. Then add in oats and chocolate chips also mixing for a few seconds. </span></span></div>
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<span style="background-color: transparent; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: center;"><span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;">Now, here is the hard part. To make these cookies fluffy and crisp they need to sit in the fridge for half an hour or the freezer for ten to fifteen min. I got my oven to start pre-heating and then stuck them in the freezer and went about cleaning up my mess. Trust me, they will taste better.</span></span></div>
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<span style="background-color: transparent; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: center;"><span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;">I made my cookies large and baked them for about 11 mins. Just until the outside was golden but the middle is still a little under-cooked looking on the top. Let cool for ten min. and then EAT!</span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com0tag:blogger.com,1999:blog-4974722598343632631.post-82394147814868891052012-01-16T18:09:00.000-08:002012-01-19T20:51:09.083-08:00.:Rolled Pages Mirror:.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigUnOqOFvl7VztQLJIojul7SIA2QCMxwV3NNgUb7J8EztpRqHloNjAmc3AK2MpraIZcKAu9McVpOAd4EdXcNnHOWy1an_ScxxMZp5Y4JKLPf-w4ggD73fJK1uI7t1VwurYUDdcWDIm1tV/s1600/ROLED+PAPER+MIRROR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigUnOqOFvl7VztQLJIojul7SIA2QCMxwV3NNgUb7J8EztpRqHloNjAmc3AK2MpraIZcKAu9McVpOAd4EdXcNnHOWy1an_ScxxMZp5Y4JKLPf-w4ggD73fJK1uI7t1VwurYUDdcWDIm1tV/s320/ROLED+PAPER+MIRROR.jpg" width="320" /></a></div>
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This weekend my goal was to start and finish a project. After a night of <a href="http://pinterest.com/">pinteresting</a> I had a few Idea's of what I wanted to do. I got this idea <a href="http://www.theshabbycreekcottage.com/">here</a>.<br />
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What you will need:<br />
Hot glue gun<br />
a few old books<br />
small mirror<br />
Card board<br />
lots of time....<br />
a good movie to watch<br />
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This will require at least a movie's worth of page rolling. It was worth it to me though because the finished project looks great on my wall.<br />
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I bought two books at goodwill. A thick 500 page book that I roughly used 150 pages from as well as a smaller paper back that was old and the pages had turned brown that I used roughly 150 pages from.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbC9mq-oMOFVgozsSv1vzFKL7EyEzIgSMrlL6MNejhyd2wXSqOHf9qMHiwRX8aueGhYWvg5ubJ4SiNrLPE3p6KoIdvwl1k7uTAk0FXJfyk7uo6vKeMWgvKsVvIYXXxTx0QRk2J3YTyw8a_/s1600/craftyblog+104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbC9mq-oMOFVgozsSv1vzFKL7EyEzIgSMrlL6MNejhyd2wXSqOHf9qMHiwRX8aueGhYWvg5ubJ4SiNrLPE3p6KoIdvwl1k7uTAk0FXJfyk7uo6vKeMWgvKsVvIYXXxTx0QRk2J3YTyw8a_/s320/craftyblog+104.jpg" width="320" /></a></div>
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Here is an idea of the difference in size between the two. I did that so I could layer them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdwiyoSBrw5qHKpI4sM1SLGhoouDgaShbiiQSpQYI98mDsm6mYKHMKItoCe2RcSNGpAU9Gauy9_1LXBW_48xxgKvk3F190zmoQt_ueN_tXzcgNKozgE0D1dhxMrq7s_g3SWe8DAu5z2fa/s1600/craftyblog+052.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdwiyoSBrw5qHKpI4sM1SLGhoouDgaShbiiQSpQYI98mDsm6mYKHMKItoCe2RcSNGpAU9Gauy9_1LXBW_48xxgKvk3F190zmoQt_ueN_tXzcgNKozgE0D1dhxMrq7s_g3SWe8DAu5z2fa/s200/craftyblog+052.jpg" width="200" /></a><br />
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I started by cutting a large doughnut out of cardboard. Actually, I cheated by buying the round cardboard pieces that you put cake on, found in the craft section at wal-mart. I cut a whole in the middle that my mirror would fit snugly into. Then I reinforced the mirror by putting a gluing strips of cardboard behind and gluing it to the doughnut. Hope that makes sense :/</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8mKPVNLK_45cn3E5t5nMMjPYJjqMKAiMKDrhB6eXXjoY9tTEWBWID1PvWfmLWWZ5rnp7m_nw7oU1uSZCTTDIrI4iKRlCe76VANfTcUqygPjNKuRFkydHKMMYGH0SqHSXcr7uQdhYPl_S/s1600/craftyblog+054.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8mKPVNLK_45cn3E5t5nMMjPYJjqMKAiMKDrhB6eXXjoY9tTEWBWID1PvWfmLWWZ5rnp7m_nw7oU1uSZCTTDIrI4iKRlCe76VANfTcUqygPjNKuRFkydHKMMYGH0SqHSXcr7uQdhYPl_S/s200/craftyblog+054.jpg" width="200" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg142kWnHEfn9caQvOnu8ycdlx8U_yd-HBMWNApHrBnSDxK23t-WIi3y1maX6xJ3pVM8V9oie76WFjGI9HCOIIWK57hE9rLwVxxZeJqj9FkTF_bXdUN395odlwijV0J7vFwrsb0BFH38ggE/s1600/craftyblog+050.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg142kWnHEfn9caQvOnu8ycdlx8U_yd-HBMWNApHrBnSDxK23t-WIi3y1maX6xJ3pVM8V9oie76WFjGI9HCOIIWK57hE9rLwVxxZeJqj9FkTF_bXdUN395odlwijV0J7vFwrsb0BFH38ggE/s200/craftyblog+050.jpg" width="200" /></a><br />
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Then I cut my pages out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisk_fRGE83PkPERiUcFtLYQRDmHTJ_qx8zhEpOpevqYO29gfFf0T76KqU2vD_wp1bKjMw2s97GFaix2a-8rYaIVh4kUiTTJVjnCaP3zX2npKPyDLi3yDy_eyXGGiMedIu82HUIGM_g9_YI/s1600/craftyblog+051.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisk_fRGE83PkPERiUcFtLYQRDmHTJ_qx8zhEpOpevqYO29gfFf0T76KqU2vD_wp1bKjMw2s97GFaix2a-8rYaIVh4kUiTTJVjnCaP3zX2npKPyDLi3yDy_eyXGGiMedIu82HUIGM_g9_YI/s200/craftyblog+051.jpg" width="200" /></a></div>
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Then I rotated between rolling and gluing pages around the mirror. This took a few hours. Start with big rolls all the way around to give it volume and then layer with skinny and short pages.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNnA9IvKZqkjCPkEnSbQGHuFd-3vG2UJ-3JC_NA0ZIWHvYE1qILecoK4z5y-ChM2lqJyaFlhwTylVq5yPa4MSVmVEDzIIffmZM-6oNPzyH_E_Xf3qEEr09cXEjfNP6qDXgr1IZ5OVh_cf/s1600/craftyblog+059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNnA9IvKZqkjCPkEnSbQGHuFd-3vG2UJ-3JC_NA0ZIWHvYE1qILecoK4z5y-ChM2lqJyaFlhwTylVq5yPa4MSVmVEDzIIffmZM-6oNPzyH_E_Xf3qEEr09cXEjfNP6qDXgr1IZ5OVh_cf/s320/craftyblog+059.jpg" width="320" /></a></div>
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Make sure you lay them thick and evenly or you will have to do like me and go in and add more after you are done to make it look symmetrical all the way around.<br />
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I wish I took more pictures as I was layering and gluing. However, my glue gun broke and I had to post pone the project till I used my mother-in-law's glue gun.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlex5jSES_ETUK7T8iPUTJp-PeUuS8qXyvoCdvvWi57jOkH-S3z9PparYDB7HG8PRapY2s0E-ZpuRdcwIzpnR3rKEe9qKqJJ31WM4VLqpjjg32TPvNPj4LRn2EGNj-Ta9KyoPhXn3eFVa/s1600/craftyblog+055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlex5jSES_ETUK7T8iPUTJp-PeUuS8qXyvoCdvvWi57jOkH-S3z9PparYDB7HG8PRapY2s0E-ZpuRdcwIzpnR3rKEe9qKqJJ31WM4VLqpjjg32TPvNPj4LRn2EGNj-Ta9KyoPhXn3eFVa/s320/craftyblog+055.jpg" width="320" /></a></div>
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It worked out though because I had wonderful company and help as I finished my project. We were really good at rolling pages by the end of the project.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIE9eEJXa6LymWyyzZ7qh90ZxTo4ttyJozKUvaACL9X7Nb-AbFSiBc0QANiwV9ZDD0IPTfWtFFMOhRMBDh0pOxWudK4fjbE1nO4BfQo-T5HzZw_y_eL6lkRqO6X3QWyBnZuM_YeelfK_J/s1600/craftyblog+067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIE9eEJXa6LymWyyzZ7qh90ZxTo4ttyJozKUvaACL9X7Nb-AbFSiBc0QANiwV9ZDD0IPTfWtFFMOhRMBDh0pOxWudK4fjbE1nO4BfQo-T5HzZw_y_eL6lkRqO6X3QWyBnZuM_YeelfK_J/s320/craftyblog+067.jpg" width="320" /></a></div>
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Starting to get to the finish line. At this point, we hung it on the wall and looked to see where we needed to add more. Then, we flipped it over and glued them in. You can see here where I took the small yellow/brown page book and layered it on the top to make the wreath two toned.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxo10uyA1yw1PU2LqY9uF4busPUh2OLwHBVhlRVAhe6xSTFJY_iR3S65i9SVL7khJtkfYmbWtnVdQ8uaEzWkWRkUmH0sYSbVclxWCol_YDclmoId9MmpLm212rq7QoE-62u0JL48dF3PNk/s1600/wall+view+of+rolled+pages+mirror.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxo10uyA1yw1PU2LqY9uF4busPUh2OLwHBVhlRVAhe6xSTFJY_iR3S65i9SVL7khJtkfYmbWtnVdQ8uaEzWkWRkUmH0sYSbVclxWCol_YDclmoId9MmpLm212rq7QoE-62u0JL48dF3PNk/s400/wall+view+of+rolled+pages+mirror.jpg" width="400" /></a></div>
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I took some pictures after the fact of things I would of liked to know while doing this project:<br />
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I understand that rolling pages might be easy. It took me awhile to get it down and I wished that I had had a step-by-step to give me an idea. So I have made one.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinRR0NmCSRyH4J1hyphenhyphen1LdERdBsuu4gwoYxtgFmL3h7ycwXTIBsdpzaRv4txIN9TPwFDULLIGSoqdh1dPTdnRo3KlGqyUI19f0B0yZT8NfOtQsMn9D_8DmzsWXvxVGMaJaCJ9L0pSRw9tt0h/s1600/craftyblog+106.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinRR0NmCSRyH4J1hyphenhyphen1LdERdBsuu4gwoYxtgFmL3h7ycwXTIBsdpzaRv4txIN9TPwFDULLIGSoqdh1dPTdnRo3KlGqyUI19f0B0yZT8NfOtQsMn9D_8DmzsWXvxVGMaJaCJ9L0pSRw9tt0h/s200/craftyblog+106.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwmgmFVrc9HVe2K0k7zubi8OkhmZKaBGV2Wvu-RUUWZ3KCe92W6hXvToZWee-xaGjHGWYBoOB6qr9P2TM4BrO5evNmJ-1ChfBhiorWyrEVK_PvTd51kLO6eFgaP04ks0euNCFS9lAalN9/s1600/craftyblog+107.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwmgmFVrc9HVe2K0k7zubi8OkhmZKaBGV2Wvu-RUUWZ3KCe92W6hXvToZWee-xaGjHGWYBoOB6qr9P2TM4BrO5evNmJ-1ChfBhiorWyrEVK_PvTd51kLO6eFgaP04ks0euNCFS9lAalN9/s200/craftyblog+107.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLge9S4pfnopDklJpiJBMcXuWwwbdbuJjMzu0foSrtLV4iz12-pVEjZyWcfojYu99cdDoz_kRuKUjyNSHHVGtuNVi_wD_CXmre0qp9dxs7j2aUHjdrqxDeh9Y5wbAq6XfwNpRsTr3WZhM/s1600/craftyblog+109.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLge9S4pfnopDklJpiJBMcXuWwwbdbuJjMzu0foSrtLV4iz12-pVEjZyWcfojYu99cdDoz_kRuKUjyNSHHVGtuNVi_wD_CXmre0qp9dxs7j2aUHjdrqxDeh9Y5wbAq6XfwNpRsTr3WZhM/s200/craftyblog+109.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpzSkikYEIxIKogGwg0emD6fILC9N7jKvJJvSrZLZROnxObx-ZSZb3vakD1PJ3XmANKFpZrZYLTPm4EYUHt72O1PIbtXhzBWITottvuEschM1svELSGhNc5JnyWC_QI2nP0tpcEsq-Yfz/s1600/craftyblog+110.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpzSkikYEIxIKogGwg0emD6fILC9N7jKvJJvSrZLZROnxObx-ZSZb3vakD1PJ3XmANKFpZrZYLTPm4EYUHt72O1PIbtXhzBWITottvuEschM1svELSGhNc5JnyWC_QI2nP0tpcEsq-Yfz/s200/craftyblog+110.jpg" width="200" /></a></div>
glue the end .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JubKwSITxLeZFmVmJUPYverfPcwt99hpMf3V7UleZg0HI5DtUFQkLK5xNfHpd7Onp105Enu5CnvXq_VJHwoVyGaOMJF7DKcYVQ0m5rhwsJfCG6_4KpRxcgUr76-IkMUGuVXrORwgtWdU/s1600/craftyblog+111.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JubKwSITxLeZFmVmJUPYverfPcwt99hpMf3V7UleZg0HI5DtUFQkLK5xNfHpd7Onp105Enu5CnvXq_VJHwoVyGaOMJF7DKcYVQ0m5rhwsJfCG6_4KpRxcgUr76-IkMUGuVXrORwgtWdU/s200/craftyblog+111.jpg" width="200" /></a><br />
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to make a tighter cone ^</div>
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oh, when I went to walmart to get some supplies....I found this goody in the baking section:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNBxJ7uLpxadjt_pPMEXV94fl-01GMIdxGan_QVcMSn3qy9WmVITFM0Sf9QK7FkgLefFrCnw_1iWOgAS9Nkbw0jSX8_IU-SVYKI6SI5MSe0BFwlRShOEQKHKFcoo8Kr7Ws8knswToTFVb/s1600/craftyblog+058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNBxJ7uLpxadjt_pPMEXV94fl-01GMIdxGan_QVcMSn3qy9WmVITFM0Sf9QK7FkgLefFrCnw_1iWOgAS9Nkbw0jSX8_IU-SVYKI6SI5MSe0BFwlRShOEQKHKFcoo8Kr7Ws8knswToTFVb/s400/craftyblog+058.jpg" width="400" /></a></div>
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That says SNACK SIZE. Perfect for my house hold where I am the only one who eats brownies. Also, perfect for some of you single ladies who want brownies but don't want to eat a whole pan. .92$ by the way. I used a small dish...around 9x6 it suggests an 8x8. whatever...they were delicious.<br />
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happy rolling!!!!!Anonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com0tag:blogger.com,1999:blog-4974722598343632631.post-64492008861331131792012-01-11T18:47:00.000-08:002012-01-19T19:41:01.307-08:00.:my famous beans and rice:.How does something earn the title "famous"?<br />
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In my book I would say...when lots of people like it and ask you for the recipe. Well, this is a super easy thing to make. It doesn't taste like your typical beans and rice, so people are always shocked when they try it. Its tangy and savory and delicious and makes great left overs and freezes well and and and and and.....<br />
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The credit for this goes to my mom. She adapted it off the back of a can of beans. I adapted it from what I<br />
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saw her make. I love it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqJeGxbVvosAexgvtH4Si8hUZqqYGiejWsB-T8aRrjcS2-3rxzMGD19bvjSUWPOI5hR68Jf-3uQIB8vI_wrD4nO6jSKP87MngpGcXnYH6-cIt6YUiVdtd9E8Bw9iS9U5IjNTQXBwWseO2/s1600/craftyblog+101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqJeGxbVvosAexgvtH4Si8hUZqqYGiejWsB-T8aRrjcS2-3rxzMGD19bvjSUWPOI5hR68Jf-3uQIB8vI_wrD4nO6jSKP87MngpGcXnYH6-cIt6YUiVdtd9E8Bw9iS9U5IjNTQXBwWseO2/s320/craftyblog+101.jpg" width="320" /></a></div>
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The amount of ingredients depends on how much you want to make. I love the leftovers and usually make enough for 10 + servings.</div>
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Start with some bacon. You can use bacon bits, a few slices, or none at all. Sometimes I use it most of the time I don't because I rarely have bacon on hand. The rest of the ingredients however I keep stocked in my pantry because this meal can be whipped up on a whim.</div>
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Some bacon</div>
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1 onion chopped</div>
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5 garlic cloves chopped</div>
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24 oz jar of pace salsa</div>
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4 cans of beans ( I mix black and pinto)</div>
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half a lime give or take</div>
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cilantro( dried or fresh)</div>
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Tabasco sauce</div>
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salt </div>
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pepper</div>
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Rice</div>
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butter</div>
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chicken stock</div>
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water</div>
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Before you start the beans....get the rice going. I picked up some tips on how to cook delicious rice from a "Julia's Kitchen Tips" book and adapted it a little bit. Start by sauteing the rice in a little bit of butter to get some flavor in it. I usually make 2 cups of rice for my husband and I( 1 cup of rice and 2 cups of liquid) and will make more rice as we eat more left overs. </div>
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After the rice takes on a bit of color and a nutty smell add your liquid. I use half water and half chicken stock PLUS two extra tablespoons of water so that my rice is not dry. It will make it nice and fluffy with that little boost of water. Get it boiling with the lid on and let it boil for 7-10 mins(you will see the rice start to absorb the water but at this point there is still about an inch of water on top of the rice). Then turn the heat to low and leave it alone until your meal is finished. Do not open the lid during this point. It will let the steam out. I usually leave mine for ten to fifteen extra mins. Once you are ready to serve up the rice take off the lid and fluff your rice with a fork. YUM. </div>
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If you want to add chicken to your meal then cook up some chicken with a little bit of salt and pepper and set it aside to add it to your beans after they get started. I like to use left overs from a rotisserie chicken.</div>
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If you are going to use bacon cook that up real quick, drain the fat leaving just a little in the frying pan and set the bacon aside. Saute your onions in the same pan you fried your bacon in until they are fragrant and translucent. If you are not using bacon then add a little vegetable oil to a frying pan. When it smokes, throw in your onions and start sauteing.</div>
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Add your garlic and cook for 1-2 mins until you start to smell it!</div>
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drain the beans and add it to the pan mixture along with the salsa, chopped or dried cilantro, lime juice,chicken, bacon, and salt and pepper. Allow it to cook on medium bubbling nicely, for about 20 mins or more. Your mouth will start to water at this point. When it smells ready or you just can't take it any more throw in a few dashes of Tabasco sauce and dish yourself up some rice and beans.</div>
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I hope this works for you. I change it all the time adding things or NOT adding things when I am out of stuff. Really what makes this good is the tanginess that the salsa and lime bring to it as well as the earthiness of the cilantro.</div>
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Happy Cooking!</div>
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p.s. K-Dat, call me if you have any questions. Besides I would love to hear your voice.</div>
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POST UPDATE:</div>
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Made this dish the other night and added a fried egg and avacado.... DELICIOUS.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bjlFk55rfAU7G54kzukQ5Y8gNEMzuH7ogmE32eSPPlwsDzicRdSvgFBDRa5yzHAt9p-UyI985v73uAJKdETmTvEgidJVp_5mmEVqbEOZQoPanb5_SZqwVyZCtEy8OgR4MS69Iqcd1r55/s1600/craftyblog+103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bjlFk55rfAU7G54kzukQ5Y8gNEMzuH7ogmE32eSPPlwsDzicRdSvgFBDRa5yzHAt9p-UyI985v73uAJKdETmTvEgidJVp_5mmEVqbEOZQoPanb5_SZqwVyZCtEy8OgR4MS69Iqcd1r55/s400/craftyblog+103.jpg" width="400" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com0tag:blogger.com,1999:blog-4974722598343632631.post-62164661183974418362011-12-07T19:34:00.001-08:002011-12-07T20:43:05.305-08:00.:news paper mache birds wall art:.& .:rosemary lemon chicken:..:hello:. friends... today was a rainy day and I did some crafts AND made a delicious dinner. Two of my most favorite things to do. First off I am going to show you how to make some pretty wall art. Very easy to do, just takes a little patients, wal-mart, and a printer! Here we go.<br />
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Supplies:<br />
two canvas's of what ever size you would like<br />
newspaper<br />
mod podge<br />
water<br />
brushes<br />
permanent marker<br />
black piant<br />
scissors<br />
spray paint<br />
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Start by....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytuCysUFIQsmhKo-kOQIgt8dMcS6yNalwOBE2tBFMkBdalhY5_QiCYmAdZAx524t3GJoUjURqMX4yUG4IFjzs_h247KwT1qSv6RpTFnGFGm-1My4uTfBlylEKFTRhIbuw7wZbYfpaW0uu/s1600/craftyblog+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytuCysUFIQsmhKo-kOQIgt8dMcS6yNalwOBE2tBFMkBdalhY5_QiCYmAdZAx524t3GJoUjURqMX4yUG4IFjzs_h247KwT1qSv6RpTFnGFGm-1My4uTfBlylEKFTRhIbuw7wZbYfpaW0uu/s320/craftyblog+003.jpg" width="320" /></a></div>
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Prepping your canvas.</div>
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I just sprayed half hazardously all over. no direction. just a few squirts. you will cover most of it up anyway. You could just splatter or paint if you do not have spray paint. However, spray paint is CHEAP and fun to work with. Keep that in mind(: I ended up spray painting our patio. Because, I am an air head and really didn't think about what I was doing...oops.</div>
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Next...let it dry and in the mean time start ripping up your paper. The original project used an old book. I do not have an old book to rip up. I did however have newspaper. It also did not use ANY color. I love color so came up with this idea.</div>
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now its time for MOD PODGE.If you have never used this, then you are seriously missing out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4U50bbN_4B3JFkjdt_5fxQVNTOkyTrbuscOUWFfHUVn3m7iE4lcQ8a4prPkjklUz1ejRPzVThkjk1dc7E6a-iObFciC_ggKJ9IUrEYzEqmZ-pt6DQPIFyTymonWx2xg-78taG288IcZn/s1600/craftyblog+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4U50bbN_4B3JFkjdt_5fxQVNTOkyTrbuscOUWFfHUVn3m7iE4lcQ8a4prPkjklUz1ejRPzVThkjk1dc7E6a-iObFciC_ggKJ9IUrEYzEqmZ-pt6DQPIFyTymonWx2xg-78taG288IcZn/s320/craftyblog+006.jpg" width="320" /></a></div>
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water, sponge brush,mod podge,newspaper, birds(we will get to that)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ox_E_6aIKVhvTQyXwG2Uj-8meHsGL6fw6vLLHTDlViOW5JnQ_JtL5qHm-Ml8tSmdLrkUz8uDhHS7XYOVb0oe6OWhny2sOcxNMCR6ZVu-61VD1BrJgOJlLfzUS6hxCjN_SPVJduQNSt6M/s1600/craftyblog+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ox_E_6aIKVhvTQyXwG2Uj-8meHsGL6fw6vLLHTDlViOW5JnQ_JtL5qHm-Ml8tSmdLrkUz8uDhHS7XYOVb0oe6OWhny2sOcxNMCR6ZVu-61VD1BrJgOJlLfzUS6hxCjN_SPVJduQNSt6M/s320/craftyblog+007.jpg" width="320" /></a></div>
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Put some mod on your sponge brush and brush it onto your paper. </div>
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Then dip your brush in water and brush it over the paper on the canvas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjB_FcJGpQkznn-Rsn8yVjpmj18ihp6C2dvCrZhOK1nENYrV7j58i0A9w9o3K4V03LfoGxMCSPJgkxt4ffHT8x3-FScEOpCgJzzPEahHglSduLXHkbIIqGKjVMvqJbEawk8fj9nPPnjiRh/s1600/craftyblog+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjB_FcJGpQkznn-Rsn8yVjpmj18ihp6C2dvCrZhOK1nENYrV7j58i0A9w9o3K4V03LfoGxMCSPJgkxt4ffHT8x3-FScEOpCgJzzPEahHglSduLXHkbIIqGKjVMvqJbEawk8fj9nPPnjiRh/s320/craftyblog+008.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7cfkSieT0seA38_3EQKCXoLWvyFtVAqfvddULr_Y6109I_lLAbKCFNsiKRX2Oz-oB6kR31VseT5jEmuDvjlHgjSSqpGkPhEmc9wCCl7h_FOvm5gYe0yIn9NqLkG99zRQE-tjT-N7abPf/s1600/craftyblog+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7cfkSieT0seA38_3EQKCXoLWvyFtVAqfvddULr_Y6109I_lLAbKCFNsiKRX2Oz-oB6kR31VseT5jEmuDvjlHgjSSqpGkPhEmc9wCCl7h_FOvm5gYe0yIn9NqLkG99zRQE-tjT-N7abPf/s320/craftyblog+009.jpg" width="320" /></a></div>
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I have not perfected the method of application. You can also put Mod onto the canvas and then stick wet paper onto and brush it smooth. Mod podge is water based...so it works well with water for sticking to things.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUCWf1Sm8syOIxH9l1bKMTmBAmmf3j39b24HgQ9lkNh6Y2aCxsrgpOmKFfBYTu0w5olqvbzBr1D2_UOLmLOhweyoKlXl3eL7yV5QBxryVNcnDS2aUBYmxUj2WGDexoki_QXwHDaXpJ7GU/s1600/craftyblog+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUCWf1Sm8syOIxH9l1bKMTmBAmmf3j39b24HgQ9lkNh6Y2aCxsrgpOmKFfBYTu0w5olqvbzBr1D2_UOLmLOhweyoKlXl3eL7yV5QBxryVNcnDS2aUBYmxUj2WGDexoki_QXwHDaXpJ7GU/s320/craftyblog+011.jpg" width="320" /></a></div>
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All done. Now it needs to dry. In the mean time this is what I did.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDl14ScEwrrMsnMuaOKPOgiG_Ttgl0zKr_zxDphW537cDkk4DHcyBpwlpCMJoouIzANoYIdCY52fAFgkQrB5fpHh-M0fTDFKF38mDWrNfssmn6Dp48CqpNieIU0I9RWt6qKSL1xed2F90/s1600/craftyblog+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDl14ScEwrrMsnMuaOKPOgiG_Ttgl0zKr_zxDphW537cDkk4DHcyBpwlpCMJoouIzANoYIdCY52fAFgkQrB5fpHh-M0fTDFKF38mDWrNfssmn6Dp48CqpNieIU0I9RWt6qKSL1xed2F90/s320/craftyblog+004.jpg" width="320" /></a></div>
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"googled" small birds and found the ones I liked. I wanted a side few and a front few. Then I opened then in paint shop and either shrunk them or enlarged them so they would be the right size. Then I printed them in "grey scale" so I wouldn't waste color. Cut them out carefully and WAIT!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-LeRt17i_MEv52KSVyUqz9s_6El3vuV8DuBYMiF-74KjYYipjhlMmRVhxRUwGN0ywK2vLzfHwgTlntx4yWgYSdgPp-71XDeZ73V-g1_lLijvGG9ItNi3dXlyZTM3rqB_jGOyVmKb9Q_o/s1600/craftyblog+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-LeRt17i_MEv52KSVyUqz9s_6El3vuV8DuBYMiF-74KjYYipjhlMmRVhxRUwGN0ywK2vLzfHwgTlntx4yWgYSdgPp-71XDeZ73V-g1_lLijvGG9ItNi3dXlyZTM3rqB_jGOyVmKb9Q_o/s320/craftyblog+012.jpg" width="213" /></a></div>
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Put up and decorated my tree. That little monster is under the tree waiting for me to leave so he can eat the balls hanging from it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlvJEXAI0VmaZX-rpKxvgpoPczFV-SVqM_TmrNOIn-nBITTRLwPz2XEEa3JfsZKKTEOWb35SP17FD7xuaJFX3YX8kk16ZEfX5X2vJcUoQefmPoSnIpLZfQk-vx5x9Ji71bPRoa5R0Cey8/s1600/craftyblog+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlvJEXAI0VmaZX-rpKxvgpoPczFV-SVqM_TmrNOIn-nBITTRLwPz2XEEa3JfsZKKTEOWb35SP17FD7xuaJFX3YX8kk16ZEfX5X2vJcUoQefmPoSnIpLZfQk-vx5x9Ji71bPRoa5R0Cey8/s320/craftyblog+014.jpg" width="320" /></a></div>
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Then I made dinner. This was DELICIOUS.</div>
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Rosemary Lemon Chicken. Recipe is at the end.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRyVDrRkNKPTxLe7W0V6eGivKcvw10SzIccQivKoPrILpseaIY5scXoDAQct6nUdFQZQSXxyVJj99cMq2HkoTuRxN4lKC-DJp115s387VKnOYwmPFL6t7E39gwZ-fXv1J2XiDBzOBOxwu/s1600/craftyblog+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRyVDrRkNKPTxLe7W0V6eGivKcvw10SzIccQivKoPrILpseaIY5scXoDAQct6nUdFQZQSXxyVJj99cMq2HkoTuRxN4lKC-DJp115s387VKnOYwmPFL6t7E39gwZ-fXv1J2XiDBzOBOxwu/s320/craftyblog+015.jpg" width="320" /></a></div>
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Then we ATE it and watched X-Factor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExpxm5jiZjAIGWP-ta2C_j_pmUsIO7IAuI28m0KIPxf-vI7nzwZj6nBHk4jawGy83dQEQUscX63g10LelNwneSHuPDgr3PRaSSir2CjmygngrKp1dteus9507xMrbZTUWJsWqFFWk33MX/s1600/craftyblog+036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExpxm5jiZjAIGWP-ta2C_j_pmUsIO7IAuI28m0KIPxf-vI7nzwZj6nBHk4jawGy83dQEQUscX63g10LelNwneSHuPDgr3PRaSSir2CjmygngrKp1dteus9507xMrbZTUWJsWqFFWk33MX/s320/craftyblog+036.jpg" width="320" /></a></div>
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All dry!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCkSIUmoeQ5ZK4qRlIN4_GM0cpwDnTnce7T0AvbPZBreXhTUB2fyWyprm90RkbBj7EEXeSCpxY_tWk1fSsnWactbN5VcgGbTOh9sBqah8pYmrI1qe0GGNBPuE12SrKbq5d3gcV9kDA8wp/s1600/craftyblog+038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCkSIUmoeQ5ZK4qRlIN4_GM0cpwDnTnce7T0AvbPZBreXhTUB2fyWyprm90RkbBj7EEXeSCpxY_tWk1fSsnWactbN5VcgGbTOh9sBqah8pYmrI1qe0GGNBPuE12SrKbq5d3gcV9kDA8wp/s320/craftyblog+038.jpg" width="320" /></a></div>
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Now I took the spray paint and squirted a little over the canvas to make everything really pop.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFFau9K9_aUHyshPvWXaGZi_gkfeFQUCIcMpGg5wg17szj_tnKyASSSobj2wuyJF8hiKFD_GU3jaJKV7EnKhMB0sLN0Z-Xh1hDATkda6yL8rqUTlO-zgHVC_84jgJ4BeoOfealT6EGg3y/s1600/craftyblog+043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFFau9K9_aUHyshPvWXaGZi_gkfeFQUCIcMpGg5wg17szj_tnKyASSSobj2wuyJF8hiKFD_GU3jaJKV7EnKhMB0sLN0Z-Xh1hDATkda6yL8rqUTlO-zgHVC_84jgJ4BeoOfealT6EGg3y/s320/craftyblog+043.jpg" width="320" /></a></div>
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Take a pencil and out line your tree, then go over it with a black marker.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXuJnho5pSlS2cdEtRf6AYkLXEnusLjd1nJSO0rZb5a9t5keuK9fcj11aBIKBv1iJEuVHr8oIN30SRLUyeChejP8qW7WS4IRDjhPAqu0VTa3JPtA9H58BHbO2p5VZ9l4zDo7lbLmrUulBG/s1600/craftyblog+044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXuJnho5pSlS2cdEtRf6AYkLXEnusLjd1nJSO0rZb5a9t5keuK9fcj11aBIKBv1iJEuVHr8oIN30SRLUyeChejP8qW7WS4IRDjhPAqu0VTa3JPtA9H58BHbO2p5VZ9l4zDo7lbLmrUulBG/s320/craftyblog+044.jpg" width="320" /></a></div>
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trace your birds on.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnJs7SHf7J16EmFEFlrUb-n9rkPp8AJXsU-ykzdB-aUlQpcQ9EhFgp_hqN1LWqSMxMJE9olV1fSC04sFEasPOirOa_uKF1M4_oEgsQgAxxE_qQ61Cqv1_fg4PWrOtm-0TUsi1HJCf9vLm/s1600/craftyblog+045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnJs7SHf7J16EmFEFlrUb-n9rkPp8AJXsU-ykzdB-aUlQpcQ9EhFgp_hqN1LWqSMxMJE9olV1fSC04sFEasPOirOa_uKF1M4_oEgsQgAxxE_qQ61Cqv1_fg4PWrOtm-0TUsi1HJCf9vLm/s320/craftyblog+045.jpg" width="320" /></a></div>
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I love this black paint because it has a sparkly finish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWE3zkR7EjVnFfpTV2QnmnbBnBtr2wujrH7V3WImSyD1ug53Lcut9Gf85EpqSIio3n2rK40o-__PKwvVvM6-tU_adLWEZ4tXkHeWcJmzFRzEQYHGkAhe3B8HggOVbGG5DAmiSUZ1UCIf4/s1600/craftyblog+047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWE3zkR7EjVnFfpTV2QnmnbBnBtr2wujrH7V3WImSyD1ug53Lcut9Gf85EpqSIio3n2rK40o-__PKwvVvM6-tU_adLWEZ4tXkHeWcJmzFRzEQYHGkAhe3B8HggOVbGG5DAmiSUZ1UCIf4/s320/craftyblog+047.jpg" width="320" /></a></div>
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now paint in the rest of it black and let it dry!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkwvPyI8RXe1CII6gnKJ2kGGW5RXAlGjZspePYYnZq3eZBDEmKAR1Sg1ihA2vb1LutnEVU-A89L1EflFz9IDb-DlB-rdhX6mk4eaR9oMRkSkFq1mqndnvJNLdqP2OKfVfxccCy2D4NPd1/s1600/craftyblog+048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkwvPyI8RXe1CII6gnKJ2kGGW5RXAlGjZspePYYnZq3eZBDEmKAR1Sg1ihA2vb1LutnEVU-A89L1EflFz9IDb-DlB-rdhX6mk4eaR9oMRkSkFq1mqndnvJNLdqP2OKfVfxccCy2D4NPd1/s320/craftyblog+048.jpg" width="320" /></a></div>
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FINISHED!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimd2G4uNoUGemLQnep2UeOJewC8-YAiyPv4sCIw1L_0jRwVlt6s7LWKQX6g51wj9avPiIOiHfXiTEd00eM-mPWIcWHBOvTpFH0um2vnEvD-y5B0iit-5aMQ0BAz4XsrHyOduBkXk_uHMdK/s1600/thanksgiving+026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimd2G4uNoUGemLQnep2UeOJewC8-YAiyPv4sCIw1L_0jRwVlt6s7LWKQX6g51wj9avPiIOiHfXiTEd00eM-mPWIcWHBOvTpFH0um2vnEvD-y5B0iit-5aMQ0BAz4XsrHyOduBkXk_uHMdK/s320/thanksgiving+026.jpg" width="320" /></a></div>
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These are the first ones I made. They hang in my mother-in-laws house above the piano. I am honored.</div>
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.:well I hope this was helpful and inspiring. I hope you all try this because it was worth it! The rosemary lemon chicken recipe is below. I picked it up from a cooking class so I hope the instructions will be helpful if you try and make it on your own:.</div>
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Rosemary lemon chicken:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpVwhPisxFqDMBNdxRWh98S3wQspy0HxogxdeGBCd0NN506E3dBPbCmCqoqTc-KQimSECvPgHMtMRD9qc3-VOtS4emg5TR9XpQqjB_HPpVpBH6QO-xDxaDpcEZNWeZt-Y0dOKn4TokUEK/s1600/craftyblog+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpVwhPisxFqDMBNdxRWh98S3wQspy0HxogxdeGBCd0NN506E3dBPbCmCqoqTc-KQimSECvPgHMtMRD9qc3-VOtS4emg5TR9XpQqjB_HPpVpBH6QO-xDxaDpcEZNWeZt-Y0dOKn4TokUEK/s320/craftyblog+020.jpg" width="320" /></a></div>
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Ingredients:</div>
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5 slices of bacon</div>
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1/4 cup of flour</div>
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6 medium chicken thighs/4 large</div>
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6 medium cloves of garlic thinly sliced or chopped</div>
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1 tbl. Rosemary</div>
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1/8 tsp. red pepper</div>
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1 C chicken broth</div>
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1/2 C white wine(or red)</div>
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2 Tbl. lemon juice and zest</div>
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4 pats of butter</div>
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salt and pepper to taste</div>
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Cook bacon in a large skillet over med-high heat until crisp but not over done. move bacon to a plate to drain. </div>
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Remove all but 2 tbl. of bacon fat.</div>
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Place flour, salt and pepper in shallow dish. Dredge chicken in flour. Brown chicken on both sides. You MUST be patient during the browning because a lot of flavor will come from this. You want them to be a nice golden brown on both sides. Depending on the size of the chicken may take 10 mins on first side 7-10 on the opposite side.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRyVDrRkNKPTxLe7W0V6eGivKcvw10SzIccQivKoPrILpseaIY5scXoDAQct6nUdFQZQSXxyVJj99cMq2HkoTuRxN4lKC-DJp115s387VKnOYwmPFL6t7E39gwZ-fXv1J2XiDBzOBOxwu/s1600/craftyblog+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRyVDrRkNKPTxLe7W0V6eGivKcvw10SzIccQivKoPrILpseaIY5scXoDAQct6nUdFQZQSXxyVJj99cMq2HkoTuRxN4lKC-DJp115s387VKnOYwmPFL6t7E39gwZ-fXv1J2XiDBzOBOxwu/s320/craftyblog+015.jpg" width="320" /></a></div>
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GOLDEN!</div>
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When your chicken is brown reduce heat and add garlic, rosemary, and pepper flakes.</div>
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Cook until garlic is aromatic-2 mins</div>
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Add wine to deglaze the pan, scraping up the browned bits from the bottom of the pan.</div>
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Add bacon and chicken broth. Bring the broth to a boil and then add lemon juice and zest(also added mushrooms at this point but not necessary if you don't like them). cook 12-15 mins simmering, turning chicken often, until sauce is thick and glossy.</div>
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Chicken must be 165F/75C</div>
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adjust seasonings and serve.</div>
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I served with wild rice and asparagus! oh and I added mushrooms.</div>
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Cheers!</div>
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.:stephanie:.</div>
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<br />Anonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com2tag:blogger.com,1999:blog-4974722598343632631.post-25175726139181254432011-11-23T18:53:00.000-08:002011-11-23T19:01:31.391-08:00What have we been doing all this time?Well, it has been awhile. I realize that I made a commitment to share my crafts and kitchen with the world wide web but...life caught up to me.<br />
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First of all, we moved. my house is finally finished and I believe that pictures are in store off our second home! I am waiting to finish painting and hanging pictures.<br />
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Second, we started a cleanse. Therefore our food options have been extremely limited. However, I would be happy to share with you the healthy dishes we have enjoyed. Hey, it's working....I have dropped 5 lbs and Michael 8!<br />
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Third, I have been job hunting. I had started to lose all hope and finally decided to promote myself on craigslist and put out an add since responding to the majority of the jobs either never panned out OR where ridiculous scams to score your "credit information". no joke. Well, I actually received a reply from a WONDERFUL women looking for a personal assistant. It is basically the perfect fit but only 10 hours a week and not enough to pay our bills. After emailing back and forth, we met for an interview and it WAS a perfect fit. So I am suppose to start Tuesday! YAY! I figured, well, this takes the pressure off.At least I have a part time job that I will enjoy even if I have to get a job at Target to help pay the bills.except then....<br />
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I got into a dilemma that most people right now wish they had.<br />
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Today, I set out to run errands while Michael went to the shooting rang with a friend. He had a watch that needed to be repaired, so I thought I would surprise him and hunt down a watch repair shop.(never run errands the day before thanksgiving because EVERYONE is running errands the day before thanksgiving).<br />
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Anyway...<br />
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I went into Jared. I asked the nice lady about repairs and she told me...yah...but I know a better place(ssshhh its in the mall.I took it there afterwards, and ya, it was better. The guy did it for free! WHAT?!?!) anyway, I'm looking for jobs. So I mustered up some courage and asked if the nice lady in Jared if they were hiring. Turns out, THEY ARE!<br />
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Side note, I have an extensive background in Jewelry. I have taken dozens of classes, gotten certified in fixing and repairing as well as diamond setting AND, completed a year long apprenticeship working in a jewelry store. SO, I filled out the application and really didn't know what to except.<br />
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Went home. Took the puppy to the tennis courts to play a few rounds of fetch. Got a phone call from Jared asking for an interview A.S.A.P.<br />
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"oh yes, I am available to come in RIGHT NOW. I will be there in 5 minuets. Yes, I am interested in a full time job with possible advancements and promotions."<br />
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Turns out, that today was my day.<br />
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I should of taken my uncle Chris's advice a month ago. He told me that the best way to get a job is to walk into the corporation you would like to work in, drop of your resume, and speak to the manager. Even if they aren't hiring, you put yourself out there.<br />
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well well. I start Saturday!<br />
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I will be working full time for 3 months, after the trial period, if I "fit in" they will keep me(: I hope I "fit in". WOOT WOOT. I love working with jewelry. Jared is a big corporation which will allow me to move up!<br />
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now back to my dilemma....I absolutely do not want to give up this other job opportunity. I love working as an assistant, organizing, planning, dealing with people, working in marketing. This job will also give me a plethora of useful experience for my young future.<br />
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My hope is to do both jobs. To work out a schedule so that I do not jeopardize my full time job and I can still schedule in this wonderful part time job opportunity.<br />
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And honestly, at this point in my life, when money is of the utmost importance with student loans, rent, bills, food. Working TOO MUCH is not a bad thing.<br />
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So, here we go. Cross my fingers.<br />
<br />
Sorry for the absences of pictures in this post. It was mostly a vent session.<br />
<br />
HAPPY THANKSGIVING!<br />
<br />
StephAnonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com0tag:blogger.com,1999:blog-4974722598343632631.post-41999977415063168062011-10-01T00:11:00.000-07:002011-10-01T00:11:59.860-07:00.puff paint on canvas.Saw this idea on <a href="http://pinterest.com/">pintrest</a>. Thought it would be easy....nay nay<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJBmpbE6Z-oh6RXwqS8_Dw0E47yg1YVweRu4jd8gMyYFHGVeS9GuIS9ItdGipuFU1ASSdSQ1X5rf9-Bryr2lJIYd9WDbC-rX7YvtI-OnRZx1HDDuRecKOZ33M_g9DVOT8iGa9BrbUmHhp/s1600/cooking+blog+087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJBmpbE6Z-oh6RXwqS8_Dw0E47yg1YVweRu4jd8gMyYFHGVeS9GuIS9ItdGipuFU1ASSdSQ1X5rf9-Bryr2lJIYd9WDbC-rX7YvtI-OnRZx1HDDuRecKOZ33M_g9DVOT8iGa9BrbUmHhp/s320/cooking+blog+087.jpg" width="240" /></a></div><br />
I made the mistake of just reading the comment that someone put underneath as there "describe pin". So it wasn't from the actual source. The comment read..." Elmer's glue on canvas then paint all one color." Im thinking...sweet...super easy.<br />
<br />
So I go buy my supplies at our local craft store...walmart(: and get to it!<br />
<br />
I printed off a <a href="http://www.gelaskins.com/gallery/Cosmo_Cricket/Sea_Garden">sweet design</a>.<br />
<br />
Cut it out and then glued it onto the canvas. I figured if I was painting over it you wouldn't see that I glued paper onto the canvas.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW883rgTAM7P5JiFR-5RQSxBm3qp62cywux-Q4X9NvK2FU07-SwdeQCvaonOIGGHYXid7cbusfWEr3LMVzXqMzYm8VvA3QN0tw8tqxdgAvDPiZR1iYGxo9sSr6dbptdipF_rYfM8E2zk4A/s1600/cooking+blog+080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW883rgTAM7P5JiFR-5RQSxBm3qp62cywux-Q4X9NvK2FU07-SwdeQCvaonOIGGHYXid7cbusfWEr3LMVzXqMzYm8VvA3QN0tw8tqxdgAvDPiZR1iYGxo9sSr6dbptdipF_rYfM8E2zk4A/s320/cooking+blog+080.jpg" width="240" /></a></div><br />
Lookin' cool, im getting excited...little do I know.<br />
<br />
So i start tracing it with Elmers glue. First I realize how long it is going to take to dry. So im blow drying it, and retracing it with glue to build it up.<br />
<br />
and I am thinking to myself...gee this is not working...so I decide to try and track down the original source.<br />
<br />
<a href="http://pinterest.com/">Pinterest</a> lesson learned.<br />
<br />
ALWAYS look up the original source.<br />
<br />
The girl who original did it uses <a href="http://virginiaandcharlie.blogspot.com/search?updated-max=2011-07-27T08%3A00%3A00-04%3A00&max-results=5">puff paint</a>. Makes so much more sense.<br />
<br />
So...I went back to the craft store, and bought some puff paint.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPehvjlYK_OkiFfI5GaBpyG1GBpSRu1NOeqFV695lPoxKYNvnPZ7Fh2Mb_SLt9CjxvShkoOn52Ye7aoMYXn-AbUSBEwL7_NW604WjAw1-OnmydtwQ0lBN6S42xGMB2y3AiKriUS7UwORb/s1600/cooking+blog+082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPehvjlYK_OkiFfI5GaBpyG1GBpSRu1NOeqFV695lPoxKYNvnPZ7Fh2Mb_SLt9CjxvShkoOn52Ye7aoMYXn-AbUSBEwL7_NW604WjAw1-OnmydtwQ0lBN6S42xGMB2y3AiKriUS7UwORb/s320/cooking+blog+082.jpg" width="320" /></a></div><div style="text-align: center;">(yah the lighting sucks, you get the idea)</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">A little better...however I also read on her blog that she transfers the design onto the canvas. Well well.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Anyway, I let it dry. Then I worked on painting it. I decided against painting it just one color because I wanted it to pop. So I played around with it until I came up with this.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGonP7Pko0ntMN0kFG68T0rh5vgR7DKrJ59MnyKtkjAyAoJdVlODEjm_lD40RGIurKin-7CgDf7aftE5tf-2BPb-dl7KWFO5WUPOfgofma5H6CYTH-06V9l9-8dQJxeXOiJ6r0sq_mCFHx/s1600/cooking+blog+093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGonP7Pko0ntMN0kFG68T0rh5vgR7DKrJ59MnyKtkjAyAoJdVlODEjm_lD40RGIurKin-7CgDf7aftE5tf-2BPb-dl7KWFO5WUPOfgofma5H6CYTH-06V9l9-8dQJxeXOiJ6r0sq_mCFHx/s320/cooking+blog+093.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-17i_1vD0vdBVyN46HkNS8mo1cr2Yuh_BZ65TAN_sGeYJ2GkrRbCAiZTs0MRbKK_AZtUhwWo1fNfxOfCknjBhI3biRIbwTS3GEODorBO78lAFQDRN4S16I-W2LuC-VbPJcIwDoAuVbEs/s1600/cooking+blog+090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-17i_1vD0vdBVyN46HkNS8mo1cr2Yuh_BZ65TAN_sGeYJ2GkrRbCAiZTs0MRbKK_AZtUhwWo1fNfxOfCknjBhI3biRIbwTS3GEODorBO78lAFQDRN4S16I-W2LuC-VbPJcIwDoAuVbEs/s320/cooking+blog+090.jpg" width="240" /></a></div><div style="text-align: center;">Its gold, purple, and grey. Hard to see the purple but hey.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Not to bad. Try it! I am going to do another one.</div>Anonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com5tag:blogger.com,1999:blog-4974722598343632631.post-92002814168430721382011-09-30T17:55:00.000-07:002011-09-30T18:10:04.191-07:00.Crafty Crafty.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCf_vvHamEs0x_jrcTOGN_vmgNDyxFkc0hrazUhHbkWo32ddJCl6Taz2P9P7z3zqRxjD6ghL6V3VEpYMUjgQXQyYS9mvVXg3kia3PgKxbpB43p4JRUTLoEccEhXCi1BOVLYIhhUJtJW3f/s1600/cooking+blog+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCf_vvHamEs0x_jrcTOGN_vmgNDyxFkc0hrazUhHbkWo32ddJCl6Taz2P9P7z3zqRxjD6ghL6V3VEpYMUjgQXQyYS9mvVXg3kia3PgKxbpB43p4JRUTLoEccEhXCi1BOVLYIhhUJtJW3f/s320/cooking+blog+005.jpg" width="320" /></a></div><br />
<br />
This was A LOT of fun.<br />
<br />
The concept is that you take and hot glue crayons onto a white canvas and then with a blow dryer you melt them and they drip. I like the messy look of the colorful wax dripping down the canvas.<br />
<br />
Here is what I did wrong:<br />
<br />
I peeled the paper of the crayons thinking it would look better but not realizing that with a blow dryer there isn't direct heat so the wax was spraying everywhere when I started to try and melt the crayons. If I had left the paper on, the paper would have funneled the wax down as it melted.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiJrE1ABC7Z8Ir4SSJFNEx0_tvFRj-PkUl5BD4QYxysrashvPUMMP9TxsYl274LOUXb6KFQnu9VrtirTG1ZIXRSbkUnmaSM3d5bEq32z4B8Q5hsjNfM8P9Jep1JxE3U26PewregJaUALG/s1600/cooking+blog+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiJrE1ABC7Z8Ir4SSJFNEx0_tvFRj-PkUl5BD4QYxysrashvPUMMP9TxsYl274LOUXb6KFQnu9VrtirTG1ZIXRSbkUnmaSM3d5bEq32z4B8Q5hsjNfM8P9Jep1JxE3U26PewregJaUALG/s320/cooking+blog+001.jpg" width="320" /></a></div><br />
That's why in the picture above you see me using a blow torch thingy. It's my father-in-law's. He has lots of cool little things like that.<br />
<br />
Second, I used a lot of dark colors. It would have looked a lot cooler if I had used brighter colors. I am going to do it again on a smaller canvas with brighter colors.<br />
<br />
bottom line...it was fun. I'm sure you can get crazy with it but for the most part....well it was just fun.<br />
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I'm not sure if I should post the finished product....I wasn't a huge fan of what it looked like because the dark colors just sort of ran together.<br />
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Let me know how yours turns out if you make one!Anonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com2tag:blogger.com,1999:blog-4974722598343632631.post-43855972968992822112011-09-28T11:01:00.000-07:002011-09-28T11:01:18.257-07:00.dinner LAST night.Yum. I was in charge of dinner last night because mama helton was workin late. Here's what was on the menu...<br />
<br />
Stuffed Shells with meat sauce<br />
Caesar salad<br />
Rosemary rolls<br />
Home made brownies and ice cream<br />
<br />
<br />
Want the recipe's? I took some pictures. Mind you, they were awful because my good camera is in storage and the lighting in the kitchen is no bueno. But that's just an excuse.<br />
<br />
The meat sauce came from the lovely <a href="http://thepioneerwoman.com/">Pioneer woman</a>. I changed nothin' about it. Its great.<br />
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The shells I adapted from a basic stuffed shells recipe. I personally do not like ricotta cheese. I think its bland and has a gritty texture. So I added a twist to mine that gives it some flava flave and really makes them POP!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsMcYBFEV5PZf8lTKTQTr7KTin8FHCxJLAAh2Z2NdDing3SYU7T4F2P57IN-utk8JMfi9Mpw2N6n6g43tBT3Ge4lGQU7VtNirnGHvOdpWbkncjXoCd956gShykW6gaaiAByEIxxI_wNEK/s1600/Stuffedshells1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsMcYBFEV5PZf8lTKTQTr7KTin8FHCxJLAAh2Z2NdDing3SYU7T4F2P57IN-utk8JMfi9Mpw2N6n6g43tBT3Ge4lGQU7VtNirnGHvOdpWbkncjXoCd956gShykW6gaaiAByEIxxI_wNEK/s320/Stuffedshells1.jpg" width="320" /></a></div><br />
So we have here, fresh basil, onion, garlic, canned fire roasted tomato's, goat cheese, cottage cheese, cream cheese, ricotta cheese, parm cheese, italian sausage, red wine...must have....and jumbo pasta shells.<br />
<br />
Get your sauce going first...the longer it cooks, the better it will taste.<br />
<br />
*tip, use canola oil to saute with instead of olive. Chef Robert, in a coking class I took awhile back explained that olive oil burns at a lower temperature then canola oil, so you end up having to use more of it and well frankly its expensive. Food network uses olive oil all day long.( probably because they are getting paid to) But most likely in a real restaurant, they are sauteing your food with canola oil. You can't taste either one in the finished product.(and if you think you can I would like to challenge you.) Its one thing to finish off your dish with a dash of olive oil another to cook with it...do what you want with it (:<br />
<br />
Saute - means to jump in <a href="http://www.merriam-webster.com/dictionary/saute">french</a>. So you want your pan hot when you drop in the goods.<br />
<br />
Get a tablespoon or two of oil heating up in your pan. while that's going chop your onion( I have a tutorial on chopping later. Trust me its worth it. When I was shown how to properly chop an onion it was revolutionary.)<br />
<br />
when the oil first starts to smoke, its ready for your onion. Drop it in and hear it sizzle.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOPXUn3qFz_b7I2JF1RqsuC3sKvJt3He6Za8s5e7MjLb3CLs7Zww_0QQk6QF13WLSXTrxiYVciFb9xYNsLMzUEuIH9AtUIhTchhyzZs-1IgusJtCykgumbr96U7HbReAr27w4JRr76eb_/s1600/stuffedshells+onion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOPXUn3qFz_b7I2JF1RqsuC3sKvJt3He6Za8s5e7MjLb3CLs7Zww_0QQk6QF13WLSXTrxiYVciFb9xYNsLMzUEuIH9AtUIhTchhyzZs-1IgusJtCykgumbr96U7HbReAr27w4JRr76eb_/s320/stuffedshells+onion.jpg" width="320" /></a></div><br />
Then chop up your garlic. I like to use a <a href="http://www.amazon.com/s/ref=nb_sb_noss?field-keywords=garlic+twist&url=search-alias%3Dgarden&x=0&y=0http://www.amazon.com/s/ref=nb_sb_noss?field-keywords=garlic+twist&url=search-alias%3Dgarden&x=0&y=0">garlic twist</a> when I want the garlic really fine and keep all the juices with it, but it's in storage.<br />
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Add the garlic once the onion is translucent and fragrant. All the garlic needs is a minute. You will start to smell it, that's when you add your sausage.<br />
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I didn't get a picture of every step, sorry. Basically you want to cook this till its nice and brown. No need to drain the fat. After about 10 minutes or so it'll be time to add the red wine and this is what really brings the flavor.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBspQLFyGJia2QvszdfuCK6OgiPAyJu0ZjAbWJlSF8iEIY6VYbOMPg251hfSWtO50ctdp4dnOpke5NFcGNFccqgCSTUb5lzKk9T6WAA30REvx0tPkmSouHWMmP00D46OyGAfasYW6rwOJ/s1600/cooking+blog+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBspQLFyGJia2QvszdfuCK6OgiPAyJu0ZjAbWJlSF8iEIY6VYbOMPg251hfSWtO50ctdp4dnOpke5NFcGNFccqgCSTUb5lzKk9T6WAA30REvx0tPkmSouHWMmP00D46OyGAfasYW6rwOJ/s320/cooking+blog+028.jpg" width="320" /></a></div><div style="text-align: center;">(So blurry, please forgive me.)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Let that cook down a little bit, then pour in your tomatoes. Add salt, pepper, and sugar to taste and then leave it alone for 30+ minutes. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I guess you should stir it every once in awhile.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">oh it smells so good....</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">.lets move on to the shells.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Get your water boilin' and the oven preheating to 350....hopefully by the time you finish all this stuffing, your sauce will be ready.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Its time to chop up some basil. Use fresh, its worth it. I have tried growing basil 3 times and I kill it. A green thumb is something I did not inherit from my mother.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-dR2jqNDwvzI5kvH0k28yiRQwqiedfXQlFlm5VRdyoMBodcqE-TF5nbQM4EQzOQ7n6TPFo-k7Pfsrc9AdPM9fRPHM260lZFtzQfdN8DenYnf6DP3-PTURhEkcpKLdKi42dZ3osA1ZgMC/s1600/Stuffed+shells+basil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-dR2jqNDwvzI5kvH0k28yiRQwqiedfXQlFlm5VRdyoMBodcqE-TF5nbQM4EQzOQ7n6TPFo-k7Pfsrc9AdPM9fRPHM260lZFtzQfdN8DenYnf6DP3-PTURhEkcpKLdKi42dZ3osA1ZgMC/s320/Stuffed+shells+basil.jpg" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This is how you chop it. Roll up as much as you can and slice away. I used the whole package. Because its so dang good I didn't see any reason why I shouldn't.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Now we gotta make the filling. I left out up top that I used an egg. Don't forget cause you need it.</div><div style="text-align: left;">I added the goat cheese because it adds a really great level of flavor. Using the whole brick does not over power the flavor at all, but i'm sure that has to do with using a whole brick of cream cheese as well. I add almost but not all of a container of ricotta as a filler. The other cheese's cover it up enough that you don't really taste it. The cottage cheese was a fluke. I bought it forgetting that I use it in lasagna not stuffed shells. Oops. I added some anyway(:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbKt_DTvw2b46GGPCUKUMpvsm_Flr2QeeU9Asvhod_c8HLjHQxWXE3q_PLXy0xIYxgVHVgHBgo5YeUy5MQf4YzR8AFuydXW2u_QQpAkI_F036HrAowTVO1ZMuDfmDiBpSArgIS2V2JkcnX/s1600/cooking+blog+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbKt_DTvw2b46GGPCUKUMpvsm_Flr2QeeU9Asvhod_c8HLjHQxWXE3q_PLXy0xIYxgVHVgHBgo5YeUy5MQf4YzR8AFuydXW2u_QQpAkI_F036HrAowTVO1ZMuDfmDiBpSArgIS2V2JkcnX/s320/cooking+blog+030.jpg" width="320" /></a></div><div style="text-align: center;">(yum)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Add salt and pepper, I added some red pepper but the papa helton didn't like it. I also added "Italian seasoning" because its yummy and I use it a lot in everything.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">You want to only boil your shells for HALF the cooking time. Like 6 mins. Because its going to bake in the oven for 30 mins. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Cook em'. Drain em'. Cool em'.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Its time to stuff! I filled up 2 9x13 baking dishes. If you want, after you stuff them and cover them in sauce you could probably seal it up pretty good and stuff one in the freezer. Or maybe take it to your sick neighbor. yum. Wouldn't that be a good neighbor to have? Some one who brought you food when they made to much?</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I like having left overs so I made them both.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFW4z2ntoW41URDfAkT8F1A4vjGW7lMTZvcyOF3V7wyLX5AsvqR7J1ohRWdegS2IUnQH9gArFifWwyhZtmRs5uL6bLQT_BO-EbSuV2GBLwfSjX-SleolvBmtfW2cGmNwzVzE3rmEb6M-UO/s1600/cooking+blog+032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFW4z2ntoW41URDfAkT8F1A4vjGW7lMTZvcyOF3V7wyLX5AsvqR7J1ohRWdegS2IUnQH9gArFifWwyhZtmRs5uL6bLQT_BO-EbSuV2GBLwfSjX-SleolvBmtfW2cGmNwzVzE3rmEb6M-UO/s320/cooking+blog+032.jpg" width="320" /></a></div><div style="text-align: center;">(big heaping spoon. over stuff it. it's worth it.)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBej1mmBhuABF2x1vEr_YooN-l5XVDOHZnVJsvx1jbwxExHymigWNlRTF-chiJHGbNmLLGVn2YuPsefxs_Mvf9M1EXqQfxDZwBeo21YpP3Uqt35tGb3A9YN5qcPr93Sq_fNX7COlln4wGI/s1600/cooking+blog+035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBej1mmBhuABF2x1vEr_YooN-l5XVDOHZnVJsvx1jbwxExHymigWNlRTF-chiJHGbNmLLGVn2YuPsefxs_Mvf9M1EXqQfxDZwBeo21YpP3Uqt35tGb3A9YN5qcPr93Sq_fNX7COlln4wGI/s320/cooking+blog+035.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">By now your sauce should be done. USE IT ALL. cover up those puppies. Then, cover them in freshly shredded parmesan cheese and pop them in the oven for 25-30 until nice and bubbly!</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiHcDHc41BKMjEUfwspIOYqlXis3YzasLSpOeSe4w9llvRbXD4WWd0tNq7l945uS2ZYncT2KdCgaCuWPpo5_9BAAi0W7mkb9FRzpp3vQdcmkaX6uRZz2Nk9yYEYbWajNhGnwQBsbWl0D6/s1600/cooking+blog+036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiHcDHc41BKMjEUfwspIOYqlXis3YzasLSpOeSe4w9llvRbXD4WWd0tNq7l945uS2ZYncT2KdCgaCuWPpo5_9BAAi0W7mkb9FRzpp3vQdcmkaX6uRZz2Nk9yYEYbWajNhGnwQBsbWl0D6/s320/cooking+blog+036.jpg" width="320" /></a></div><div style="text-align: center;">(bottom rack so they don't burn)</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I made caesar salad and rolls to go with. The caesar salad was from a "salad kit' at the grocery store. it included the dressing, croutons, and cheese (: and the rolls were frozen in a tray. I put pats of butter, rosemary and a little sea salt on them...delish. Don't hate, who has time to make caesar salad and rolls fresh?</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizv82YB4caCpGnv5qB2oDH6c_bHi6uO-n6TZybuk63KQ1ngTQU9VlOBBTs8vXSSx664T_C4e__vkyovYE61GuVNENSsHFu_VlzH-vsP9rMUq7Z3gbYwDBInvy5h-eLVVs3X0dLzR6m2e2D/s1600/cooking+blog+040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizv82YB4caCpGnv5qB2oDH6c_bHi6uO-n6TZybuk63KQ1ngTQU9VlOBBTs8vXSSx664T_C4e__vkyovYE61GuVNENSsHFu_VlzH-vsP9rMUq7Z3gbYwDBInvy5h-eLVVs3X0dLzR6m2e2D/s320/cooking+blog+040.jpg" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: center;">(this is as good as it gets. I had hungry people to feed.)</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">oh and here is a treat for later. I'll post this recipe sometime later today.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfAkdIobIsYiUqtYWBuXFLnOQbTlSdkWsO6Jxt7IXgUkuJ4FZdQOALUWkm3uwXff65ZIMV-n4SLI5SU-z3Vkqb5B53_dGi0xyDP3zPaeEkAoOLU6EyWngcMDRc-yPIAnjIT9MSHBfNn_o/s1600/cooking+blog+053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfAkdIobIsYiUqtYWBuXFLnOQbTlSdkWsO6Jxt7IXgUkuJ4FZdQOALUWkm3uwXff65ZIMV-n4SLI5SU-z3Vkqb5B53_dGi0xyDP3zPaeEkAoOLU6EyWngcMDRc-yPIAnjIT9MSHBfNn_o/s400/cooking+blog+053.jpg" width="400" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: left;">Recipes and References:</div><div style="text-align: left;"><b>Meat Sauce:</b></div><div style="text-align: left;"> (I doubled <a href="http://thepioneerwoman.com/">Pioneer Womans</a>)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1lbs of Italian Sausage</div><div style="text-align: left;">1 medium white onion, diced</div><div style="text-align: left;">4 large garlic cloves, diced</div><div style="text-align: left;">2 C of red wine ( you can buy cooking wine in the dressing isle for 3 bucks)</div><div style="text-align: left;">4 14.5 cans of fire roasted tomatoes</div><div style="text-align: left;">1 tbls. brown sugar</div><div style="text-align: left;">salt and pepper to taste</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Heat a few tbs. of oil in a large frying or saute pan. When its smoking drop in your diced onion and saute until translucent and fragrant.Add garlic and cook for 1 minute. Add sausage and cook until brown, about 10 minutes. When sausage is done, pour in the red wine and allow it to simmer and bubble for a few minutes. Then add tomatoes and seasoning and simmer for 30 minutes or more.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Shells</b></div><div style="text-align: left;"><b><br />
</b></div><div style="text-align: left;">1 package of jumbo shells (11 0z? it was the only package at walmart)</div><div style="text-align: left;">12 oz cream cheese</div><div style="text-align: left;">10 oz goat cheese<span class="Apple-style-span" style="font-size: x-small;">( maybe 12? there are two different sizes at the store. I bought the largest. Sam's Club has it cheaper.)</span></div><div style="text-align: left;">12 oz ricotta </div><div style="text-align: left;">1 cup of grated parmesan</div><div style="text-align: left;">1 cup of chopped basil</div><div style="text-align: left;">1 egg</div><div style="text-align: left;">seasoning to taste</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Boil water. Add shells and cook for half the cooking time that the package directs.( usually 6 minutes). Drain and cool until ready to stuff.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Mix all the cheese's, chopped basil, spice's, and egg and mix to completed blended. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Spread a little sauce done on your baking dish so they don't stick. Stuff the shells and place them open side down into the pan. Cover with sauce and top with grated parmesan. Bake at 350 for 25-30 minutes until hot and bubbly all the way through.</div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><b>Stuffed Shells </b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Jumbo package of shells (11 or 12 oz. there was only one size at walmart)</div>Anonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com1tag:blogger.com,1999:blog-4974722598343632631.post-56830771972353731672011-09-28T05:06:00.000-07:002011-09-28T05:13:16.461-07:00.this is the first post.I have no followers. Maybe someday, but I am ok with that. This is an attempt to record and document recipes. I got tired of handwriting recipes down for people when ever they wanted it. Now, i can simply refer them to my blog, unless of course its grandma and then I will write it on paper in the prettiest form I can.<br />
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First I must give credit for the blog name to Rebecca Gray, childhood friend. She was always the clever and wittiest of us kids. Now she is going to be a lawyer and a great one at that I am sure. I had no doubts she would achieve her dream. Super hot lawyer wife, bringing in the big dough, and someday juggling kids straight out of a j crew magazine. I can not wait (:<br />
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Now, let's get this straight. Don't expect perfect punctuation. I am not here to write and publish a book. I am here to share with the world my ideas about cooking, and sometimes art. I was an art major in college not an English major.( Blythe can attest to how awful I was at "Words" last night.)<br />
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Anyway, I am here to give credit where credit is due. I am not one of those people who posts a recipe as my own when really I got the idea from a friend or fellow blogger. Nay nay. Cooking is about sharing ideas and enjoying the food you put on the table. If no one gave the knowledge that they had about cooking, where would we be?<br />
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My recipes and the modifications that I make to my cooking are geared towards my family and myself. I rarely measure, however I will do my best to give you an idea of how much. I love photography, and will take pictures whenever possible. But lets be honest, the reason I have not started a blog in the first place is because I don't like taking them time to do it. Soooooo we will see how detailed these posts get.<br />
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I realize that I am not the first person to do this. I also realize that there are people out there looking to make tasty things in the kitchen and I would like to contribute to helping them. Anyone that can read can cook following a recipe, and anyone that can smell can cook with their nose. It just takes patience. Something I didn't really have till college, which is when I first started being creative in the kitchen. I realized like everything else, cooking can be a blank canvas waiting to be painted on. So cut yourself some slack, stock up on the goods and try try again. You might burn, over salt, and down right ruin some things. But if you never attempt to do that, then you will never experience the joy when it finally comes out just the way you want it to.<br />
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Good luck(: now lets get down to the good stuff.<br />
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stephAnonymoushttp://www.blogger.com/profile/07410328787940564502noreply@blogger.com1