tag:blogger.com,1999:blog-74538083039921741822024-03-13T11:53:01.112-05:00Kristi's Recipe BoxKristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-7453808303992174182.post-61305724681883887392014-04-24T14:43:00.003-05:002014-04-24T14:43:27.727-05:00Creamy Tomato Soup<span style="font-size: large;">Today seemed like a great day to make some homemade soup for lunch. It's in the 60s and very windy. I have been working hard to make more things homemade for our meals and this one has been on my list to try. My hubby works close to home and my kids aren't in school yet, so we eat all three meals at home together. It can be very difficult to please everyone's tastes, but everyone loved lunch today! Tomato soup and grilled cheese! </span><br />
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Mix all ingredients (except the cream) in a saucepan and simmer for 30 minutes. Heat cream cream separately and add to soup when you are ready to serve it! So simple!<br />
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Note: I did puree my tomatoes to make this a smoother soup. Also, the original recipe called for 2 cups cream and I found that one was plenty. Feel free to add more or less! <br />
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Don't forget the grilled cheese sandwiches! I made a cheese quesadilla for me! So yummy!</div>
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Enjoy!</div>
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<b><i><u>Creamy Tomato Soup</u></i></b></div>
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adapted from: Gooseberry Patch "Hometown Favorites"</div>
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28 oz. can diced tomatoes, undrained (preferably organic) (I pureed mine.)</div>
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1 c. chicken broth</div>
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3 T. butter</div>
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2 T. sugar (I used about 1 1/2)</div>
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2 T. onion flakes</div>
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1/8 t. baking soda</div>
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1 c. whipping cream</div>
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salt and pepper to taste</div>
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In saucepan, mix tomatoes, broth, butter, sugar, onion, baking soda, salt and pepper together. Cover and simmer for 30 minutes. Heat cream separately and add to tomato mixture just before serving. Makes 6-8 servings.</div>
<br />Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com5tag:blogger.com,1999:blog-7453808303992174182.post-89920751825263080692014-02-05T20:57:00.001-06:002014-02-05T21:21:31.183-06:00Recycled Crayons {Valentine's Day}At the beginning of my daughter's first year of preschool, I was eager to sign up to help out with the holiday parties in her classroom and to be able to send treats on those special days! As the year has progressed and I've discovered just how much candy and junk food comes home after these parties, I really changed my tune. I decided I really wanted to find a non-candy Valentine for her to share with her classmates. I couldn't be more thrilled with how these turned out and I know the kids will enjoy these! Although some of it had to be done by me, there were steps that even at age 3, she was able to help with! She is so excited to share these with her school friends!<br />
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You will need lots of old crayons in a variety of colors, a sharp knife for cutting through the papers on the crayons and a silicon baking mold. I wish I could be more specific on how many crayons. I can tell you that what you see pictured in the muffin tin did about 12 crayons. . .<br />
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Start by removing the wrappers from the crayons. I used a knife to cut down the length of the wrapper (be very careful). In most cases, it peeled right off. Others took a little more time to get that wrapper off. Break the crayons into smaller pieces. I used a muffin tin and we sorted the colors. This was very helpful so that my daughter could take it one color at a time and we knew each crayon would have all the colors. </div>
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Bake in an <u>oven proo</u>f mold. This is a silicon mold that I purchased at Hobby Lobby for about $4.</div>
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Place the broken crayons in the mold. We filled the cups level with the top of the mold.</div>
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Preheat oven to 250 degrees.</div>
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<u> Place mold on cookie sheet</u>- IMPORTANT! Place in oven for about 20-30 minutes or until crayons are melted. Mine took about 30 minutes, but I started watching them at 20 minutes.</div>
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When crayons are melted, remove from oven (carefully) and allow to cool. When the crayons have started turning solid and your pan is warm and not hot, you can set them in the refrigerator to cool. When the bottoms of the cups are completely cool, you can remove the crayons from the molds. I had expected that these would just pop out, but they didn't. I had to pry them out a bit. The silicon is flexible and I had to peel the mold away from the crayon. I did three batches of these and it was that way with every batch. (Note: I tried cooling the first batch in the freezer. I wouldn't recommend this as it may result in cracked crayons!) Cracked crayons can be remelted, but I wish I had just used the fridge to cool!</div>
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Tip: Be sure to put some of those bright colors (pink, yellow, orange, white) at the bottoms of the cups as that will be the front of your crayon. I found those colors really popped against the darker colors!<br />
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Finished product! Fun little project!</div>
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I put our crayons in clear treat bags with a card I made using Word on my computer- nothing fancy!<br />
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Shared on: <a href="http://www.cleanandscentsible.com/2014/02/inspiration-exchange-35.html">Clean and Scentsible: The Inspiration Exchange</a>Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com1tag:blogger.com,1999:blog-7453808303992174182.post-73133780052593952522014-01-25T08:00:00.000-06:002014-01-25T08:00:00.245-06:00Chocolate-Cinnamon Sundae Cake<div style="text-align: center;">
<span style="font-size: large;">Earlier this week, I mixed up my own <a href="http://kristisrecipebox.blogspot.com/2014/01/homemade-baking-mix.html">homemade baking mix</a>. I'm trying little by little to make more things from scratch and to rely less on prepackaged/processed food. This mix will be a great time-saver for me in the kitchen. The first thing I tried were biscuits because typically that is what I use baking mix for. I have a Bisquick cookbook, though, and decided to peek through it and see if I could find something sweet to whip up. This chocolate cake looked so good so I had to try it! In the cookbook, it is suggested to serve this with ice cream and a chocolate cinnamon sauce, (hence the name "sundae" cake), but I wasn't prepared for that. Instead, I whipped up a batch of my favorite chocolate cinnamon frosting to go on top! You can find the frosting recipe <a href="http://kristisrecipebox.blogspot.com/2011/09/vanilla-cupcakes-with-chocolate.html">HERE</a>. Chocolate-cinnamon perfection!</span></div>
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<b><i><u><span style="font-size: large;">Chocolate-Cinnamon Sundae Cake</span></u></i></b></div>
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<span style="font-size: large;">adapted from: Betty Crocker's Bisquick Cookbook</span></div>
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<span style="font-size: large;">1 1/3 cups baking mix (find the recipe <a href="http://kristisrecipebox.blogspot.com/2014/01/homemade-baking-mix.html">HERE</a>)</span></div>
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<span style="font-size: large;">1/2 c. sugar</span></div>
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<span style="font-size: large;">1/3 c. baking cocoa</span></div>
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<span style="font-size: large;">1 t. ground cinnamon</span></div>
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<span style="font-size: large;">1 egg</span></div>
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<span style="font-size: large;">2/3 c. milk</span></div>
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<span style="font-size: large;">3 T. butter, softened</span></div>
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<span style="font-size: large;">Preheat oven to 350 degrees. Grease an 8x8 square pan. Beat all ingredients in mixing bowl until well-blended. (I mixed by hand, but will try the mixer next time in order to incorporate the baking mix a little more.) Pour into pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. </span></div>
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<span style="font-size: large;"><b><u>NOTE: I used a 9x9 pan and it only needed to bake for 15 minutes.</u></b> </span></div>
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<br />Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com3tag:blogger.com,1999:blog-7453808303992174182.post-34613158932505137262014-01-23T14:04:00.001-06:002014-01-23T14:04:39.022-06:00Homemade Baking Mix<div style="text-align: center;">
<span style="font-size: large;">Over the past year, I've tried little by little to make our meals and snacks from scratch as often as I can and to purchase fewer prepackaged or convenience items. One of the things that I've been wanting to eliminate is the use of Bisquick. I use it for biscuits, pancakes, shortcakes and we love this <a href="http://kristisrecipebox.blogspot.com/2013/02/cheeseburger-pie.html">cheeseburger pie</a> too! There are lots of versions of the homemade mix out there, but I finally found one I thought would be good and so far I've had good results. It was super easy to make and is easily stored in the fridge. The biscuits I made were way better than the Bisquick version and today I even made a chocolate cake with this mix. </span></div>
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Just mix all the ingredients with a pastry blender until you have coarse crumbs. I am storing my mix in a Zip-loc bag in the fridge. I will be on the lookout for a container with a lid to store this in, because I know this is the mix I'll be using from now on!<br />
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The biscuits were fabulous!</div>
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Can't wait to try to this chocolate-cinnamon sundae cake tonight! If it tastes as good as it smells, I'll be sharing that recipe soon!<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i><u>Homemade Baking Mix</u></i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Source: <a href="http://www.foodfanatic.com/2013/05/homemade-bisquick-mix-breakfast-made-easy/">Food Fanatic</a></i></b></span><br />
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6 cups all-purpose flour<br />
3 T. baking powder<br />
1 1/2 t. baking soda<br />
1 T. salt<br />
3 T. sugar<br />
1 1/2 sticks butter, unsalted cut into small cubes (I used salted because that's what I had on hand- worked fine.)<br />
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Whisk dry ingredients in mixing bowl. Cut butter into flour mixture using a pastry blender until you have coarse crumbs. Be sure there are no big pieces of butter remaining. Store mixture in airtight container in the refrigerator for up to two months.Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com3tag:blogger.com,1999:blog-7453808303992174182.post-83619234765024236562014-01-05T21:32:00.001-06:002014-01-05T21:32:49.177-06:00Rosemary Roasted Cashews<div style="text-align: center;">
<span style="font-size: large;">We are snowed in this weekend and what's a girl to but try out new recipes! This started with a recipe that a friend shared and then I just happened to discover something a little different on Pinterest. What I came up with is a combination of the two- my own little creation! These cashews smelled so good while they were roasting and they tasted even better! </span></div>
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<strong><em><u>Rosemary Roasted Cashews</u></em></strong></div>
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2 1/2 cups unsalted cashews</div>
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1 T. extra virgin olive oil</div>
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2 t. dried rosemary</div>
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a couple of dashes of ground (cayenne) red pepper</div>
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3/4 t. salt</div>
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In a mixing bowl, combine all ingredients and blend until cashews are well-coated. Spread mixture evenly onto a cookie sheet lined with parchment paper. Bake at 325 degrees for 20 minutes.</div>
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Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com2tag:blogger.com,1999:blog-7453808303992174182.post-64832572971309099002013-11-19T21:43:00.000-06:002013-11-19T21:43:23.412-06:00Cube Steaks and GravyI'm way overdue on posting this recipe. I know I've shared the pictures on my <a href="https://www.facebook.com/pages/Kristis-Recipe-Box/214998745221636">Facebook page</a>. So sorry it's taken me forever to do this! <br />
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Cube steaks are one of my husband's favorites. Since we were first married, I have made them on occasion, but they were definitely not a favorite of mine. This cut of beef is just too chewy for me. After trying this recipe several months ago, though, my tune has changed. I've made these several times since then and the whole family loves them. I'll be making these again tomorrow and will be adding mashed potatoes to the menu as well to enjoy with the delicious gravy that comes with this dish! This recipe is so super easy. I love that it slow simmers on the stove so I have plenty of time to prepare a side dish or keep ahead of the mess in the kitchen! Hope you love this one as much as we do! <br />
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The brown gravy mix makes this recipe super simple and so delicious! </div>
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I use 4 cubed steaks.</div>
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I melt a tablespoon of butter in my skillet and add in 1/2 cup of chopped onion. (I use frozen onion or onion seasoning blend- in your grocer's freezer section- one of my favorite shortcuts). Place steaks in skillet and brown on both sides.</div>
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While steaks are browning, mix gravy packet according to directions. Add in 1 T. vinegar and 1 T. brown sugar and mix well.</div>
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When steaks are browned on both sides, add in gravy mix.</div>
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<strong><u>Cover</u></strong> and simmer on low heat for 20-30 minutes or until meat is tender. Remove from heat and set aside (covered) for about five minutes. I've found that this gives the gravy a chance to thicken up a bit. </div>
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Look at that delicious gravy! </div>
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<strong><em><u>Cube Steaks and Gravy</u></em></strong><br />
adapted from <a href="http://www.food.com/">www.food.com</a><br />
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<span class="ingredient"><span class="amount"><span class="value">4 </span> </span><span class="name">cubed steaks </span> </span> <br />
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<span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">tablespoon</span></span> <span class="name">butter </span> </span> </div>
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<span class="ingredient">1/2 cup chopped onion </span> </div>
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<span class="ingredient"><span class="amount"><span class="value">1</span> <span class="type">(1 ounce)</span></span> package <span class="name"> brown gravy mix </span> </span> </div>
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<span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">tablespoon</span></span> vinegar<span class="name"> </span> </span> </div>
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Melt butter in a heavy skillet over medium heat. Add the onions and then steaks, browning steaks on both sides. While steaks are browning, mix gravy mix according to package directions. Add vinegar and brown sugar to gravy and mix well. Pour gravy over steaks and lower heat. Cover and simmer 20 to 30 minutes until meat is tender. Check periodically to make sure liquid does not evaporate. I have simmered for longer and still had lots of gravy. ( I typically let this dish rest covered for about 5 minutes before serving, allowing the gravy time to thicken a bit. ) </span></span><br />
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Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com0tag:blogger.com,1999:blog-7453808303992174182.post-58715315876566298892013-10-08T21:06:00.001-05:002013-10-08T23:09:05.614-05:00Pumpkin Sheet Cake<div style="text-align: center;">
<span style="font-size: large;">I found this pumpkin bar recipe several years ago when I was needing to take something to a fall cookout. I decided to switch out the vanilla for almond extract, but followed the rest of the recipe to the letter! They were fantastic. I haven't made them since that time and was so excited to make these yesterday. I forgot just how wonderful this recipe is! After trying this a second time, though, I decided that this was not a "pumpkin bar" recipe, but rather a cake. A pumpkin sheet cake!! Try this! You'll love it! It's perfect for those fall gatherings! This will feed a crowd!</span> </div>
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<strong><em><u>Pumpkin Sheet Cake</u></em></strong></div>
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Adapted from: <a href="http://www.food.com/">www.food.com</a></div>
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2 cups all-purpose flour (I used organic unbleached, presifted all-purpose flour)</div>
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2 tsp. baking powder</div>
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2 tsp. ground cinnamon</div>
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1 tsp. baking soda</div>
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1/4 t. salt</div>
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4 eggs</div>
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1 (15 ounce) can pumpkin</div>
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1 2/3 cups granulated sugar</div>
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1 cup cooking oil</div>
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Frosting:</div>
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11 oz. cream cheese, softened</div>
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1/4 cup butter, softened</div>
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1 tsp. almond extract</div>
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2 cups powdered sugar</div>
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Preheat oven to 350 degrees. In a medium bowl, combine flour, baking powder, cinnamon, baking soda, and salt. Set aside.</div>
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In a large mixing bowl, beat together eggs, pumpkin, sugar and oil. Add flour and beat until well-combined. (I just used a whisk for this.) Spread batter into jelly roll pan. (I sprayed the pan with cooking spray). Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely.</div>
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FROSTING: In a medium mixing bowl, beat together the cream cheese, butter and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost cake and store covered in refrigerator.</div>
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<a href="http://www.my-sweet-mission.com/2013/10/sweet-wednesday-link-party-6.html#more">My Sweet Mission</a></div>
Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com4tag:blogger.com,1999:blog-7453808303992174182.post-6478417761847964312013-07-17T21:53:00.001-05:002013-07-17T21:53:23.261-05:00Oven Fried Zucchini<span style="font-size: large;">A friend of ours brought us a zucchini yesterday. I usually make my zucchini casserole when someone brings me a zucchini from their garden. That afternoon, though, I happened to see someone shared a recipe for Zucchini Parmesan Crisps on Facebook and I knew I had to try them. I tweaked the recipe a bit and changed the name because it just didn't fit. Also, mine didn't turn out like the picture on Facebook. These were so good though! This reminded me of fried zucchini but on the healthier side. These were so very easy to make and much healthier than the usual fried zucchini! I might just have to grow my own zucchini next summer! Hope you give this one a try!</span><br />
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I started by spraying my pan with some EVOO. See that pump in the above picture?? You can get one at your favorite kitchen store or probably even at your local grocery store. You simply fill it with your EVOO and then give it a few pumps and your ready to go. I use it all the time. You could also use a store bought spray as well. <br />
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In a small bowl, I mixed the crumbs, parmesan, salt and pepper. Slice the zucchini in 1/4 inch slices. Spray each slice (both sides) with EVOO and then coat with the crumb mixture. Panko crumbs don't always stick well so you will have to pat the breading down a bit. Place slices of zucchini on a prepared cookie sheet. Sprinkle any remaining crumbs over the zucchini to coat well. Then give the tops a final spritz of EVOO spray to make the breading a bit crispier! Bake at 400 degrees for about 30 minutes or until golden brown.<br />
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<strong><em><u>Oven Fried Zucchini</u></em></strong></div>
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olive oil spray ( I have a pump that I add my own EVOO to, but you can buy prepared olive oil spray)</div>
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1/2 c. Panko bread crumbs</div>
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1/4 c. shredded Parmesan</div>
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1 lb. zucchini slices (1 large zucchini or 2 mediums)</div>
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salt and pepper (to taste)</div>
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Prepare a large cookie sheet with cooking spray. In a small bowl, mix the crumbs, parmesan, salt and pepper. Slice the zucchini in 1/4 inch slices. Spray each slice (both sides) with EVOO and then coat with the crumb mixture. Panko crumbs don't always stick well so you will have to pat the breading down a bit. Place slices of zucchini on cookie sheet. Sprinkle any remaining crumbs over the zucchini to coat well. Then give the tops a final spritz of EVOO spray to make the breading a bit crispier! Bake at 400 degrees for about 30 minutes or until golden brown.</div>
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Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com0tag:blogger.com,1999:blog-7453808303992174182.post-23154400632573992602013-07-03T14:55:00.001-05:002013-07-03T14:55:28.967-05:00Chicken in Lemon & Dill SauceI'm always searching Pinterest for the latest in recipe ideas. Well, some time ago, I pinned this recipe. It took me quite a while to getting around to attempting it and the first time was a disaster. The recipe that I actually pinned called for boneless chicken breasts and it took so long to cook them (even after pounding them thinner) that all the sauce had cooked down and I had to make more. It was one of the most frustrating cooking experiences I have had in a very long time. <br />
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Despite the effort it took to get that meal to the table, it really was quite delicious! So I decided I needed to make some changes to make this a simpler dish to prepare. This recipe really needed chicken tenders not chicken breasts so that the dish would cook quickly and the chicken could get done without cooking the delicious sauce away! The next time I tried this, that change worked beautifully! I also use dried dill instead of fresh because it's what I hand on hand and reduced the amount of garlic as well. I've made this several times since and my family loves it! The chicken is tender and the sauce is so delicious. I typically serve this with a veggie and rolls on the side, but I think it would be great over your favorite pasta or rice as well. Hope you enjoy this one! <br />
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I love that I only have to use one pan for this dish! Easy clean up!</div>
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Love that delicious sauce!</div>
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<strong><em><u>Chicken in Lemon & Dill Sauce</u></em></strong></div>
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adapted from : <a href="http://www.eatingwell.com/recipes/lemon_dill_chicken.html">Eating Well</a></div>
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1 pkg. of chicken breast<u> tenders</u> (about 1.5 pounds)</div>
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Salt & freshly ground pepper, to taste</div>
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3 teaspoons extra-virgil olive oil, DIVIDED</div>
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1/4 cup finely chopped onion</div>
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2 cloves garlic, minced </div>
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1 cup chicken broth</div>
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2 teaspoons flour</div>
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1 T. dried dill</div>
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1 tablespoon fresh lemon juice (I squeezed half of a lemon.)</div>
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Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate.<br />
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Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for about 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a small bowl and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.<br />
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Return the chicken and any accumulated juices to the pan. Reduce heat to low and simmer until the chicken is cooked through, about 4 minutes.<br />
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Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com1tag:blogger.com,1999:blog-7453808303992174182.post-85747006124185725402013-06-06T13:26:00.001-05:002013-06-06T13:26:18.343-05:00Chocolate Caramel Pretzel CookiesI have to confess that as much as I love to cook and bake, I have always been terrible at baking cookies. I usually undercook, burn, or otherwise just ruin cookies. So I had put the cookie jar into hiding and decided that I was incurable and would just enjoy cupcakes, brownies and other desserts. Until now! Recently, I found an intriguing chocolate chip cookie over at <a href="http://sallysbakingaddiction.com/">Sally's Baking Addiction</a>. I was skeptical at first, but desperate enough to try if at least once. With the first batch, I didn't have the dark brown sugar the recipe called for, but I tried them anyway and they turned out FABULOUS! I've never made such thick chocolate chip cookies before. I have made more batches of these this past month than I care to count (TRUE STORY!). After a few batches, I decided I wanted to try my own spin on her cookie recipe. I happened to have some Kraft Caramel bits on hand and decided to try a chocolate caramel pretzel combination. I love the sweet/salty combination! You've gotta try these! Before you scroll past all my pictures and straight to the recipe, though, be sure and read because I want to share some of Sally's tips. THEY ARE JUST AS IMPORTANT AS THE RECIPE!! Better yet, check out her chocolate chip cookie blog post for yourself <a href="http://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/">HERE</a>.<br />
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Sally shares some important tips on her blog about baking the perfect chocolate chip cookie. I found these to be crucial.<br />
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1. CHILL the dough. I have found that I get a much better result if I chill the dough for at least 2-3 hours or even overnight! Trust me! Don't ignore this step!<br />
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2. I cook mine a bit longer - exactly 9 minutes. Cool for exactly 3 minutes. Depending on your oven, the actual cooking time could vary from 8-10 minutes. They should be only a light golden brown when you remove them from the oven. Don't overbake! <br />
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3. Use only cool pans to bake cookies! This was the biggest mistake I was making when baking cookies. I usually would put a second or third set of cookies on a cookie sheet that had already been through the oven. So THAT'S why the last set was always overdone!<br />
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These make me smile!!</div>
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Salty/sweet heaven!! </div>
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<strong><em><u>Chocolate Caramel Pretzel Cookies</u></em></strong></div>
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adapted from: <a href="http://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/">Sally's Baking Addiction</a></div>
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1 1/2 sticks unsalted butter, room temperature</div>
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3/4 c. dark brown sugar</div>
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1/4 c. sugar</div>
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1 tsp. vanilla</div>
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1 egg</div>
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2 c. all-purpose flour</div>
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2 tsp. corn starch</div>
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1 tsp. baking soda</div>
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1/2 tsp. salt</div>
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1/2 c. pretzel pieces</div>
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1/2 c. semi-sweet chocolate chips ( I used Ghiradelli! My favorite chips!)</div>
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1/2 c. Kraft Caramel Bits</div>
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Cream butter, sugars, vanilla, and egg in medium mixing bowl. In another bowl, combine flour, corn starch, baking soda and salt. Gradually incorporate dry ingredients into wet mixture and mix well. Fold in pretzel pieces, chips and caramel bits. Chill dough for several hours. Roll dough into balls (about 1 T. of dough) and place on cookie sheet. Bake at 350 degrees for 8-10 minutes (only until slightly golden around the edges). Remove from oven and let rest on cookie sheet for 3 minutes. Transfer to cooling rack.</div>
Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com0tag:blogger.com,1999:blog-7453808303992174182.post-73940607730541413202013-05-29T14:42:00.001-05:002013-05-29T14:42:38.933-05:00Orange FluffWith two little ones at home, I seem to be getting busier and busier. I don't have a lot of time to sit at the computer and get my recipes posted, but I'm trying. I made this recipe for a potluck back in April and knew I had to share this with all of you! My mom has been making this salad for years and she shared the recipe with me a few years ago. It's so refreshing and so very easy to put together! It's a perfect dish for spring and summer, but I've even made it for Thanksgiving a time or two because of the beautiful orange color. This is a crowd pleaser! There are a ton of recipes on the internet for "Orange Fluff", but this is my favorite version!<br />
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So yummy!!</div>
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<strong><em><u>Orange Fluff</u></em></strong><br />
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1 16 oz. container low fat cottage cheese (blend in blender until SMOOTH!)<br />
2 small pkgs. (3 oz. size) orange jello<br />
1 12 oz. container Cool Whip<br />
2 11 oz. containers mandarin oranges, drained<br />
1 15 oz. can crushed pineapple, drained<br />
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Blend cottage cheese in blender until smooth. Mix in orange jello until completely dissolved. Then add oranges and pineapple and mix well. Fold in Cool Whip! Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com2tag:blogger.com,1999:blog-7453808303992174182.post-88654975662835969202013-04-18T13:59:00.002-05:002013-04-18T13:59:14.733-05:00French Onion Meatballs<span style="font-size: large;">I found this recipe a while back on </span><a href="http://www.sixsistersstuff.com/"><span style="font-size: large;">Six Sister's Stuff</span></a><span style="font-size: large;">. If you haven't visited their site, go take a look. They have lots of recipes and they look wonderful! </span><br />
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<span style="font-size: large;">I love using my slow cooker, but I have trouble finding new recipes for it. So many call for some kind of cream soup and those recipes just don't appeal to my tastebuds (or waistline for that matter)! So I was pretty excited when I found this one! It only has two ingredients and there was no cream soup!! I served these meatballs on rolls, but I think they would also be great for an appetizer or even served over noodles with a veggie on the side! </span><br />
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<span style="font-size: large;">We all seem to have different tastes in our house so I'm very happy to add this to our menu rotation! We ALL liked these!</span> <br />
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You will need 2 (10.5 oz.) cans of French Onion soup and a 32 oz. package of fully cooked frozen meatballs. I used the Italian style. Spray your crockpot with nonstick spray. (Next time, I will use a slow cooker liner- I was out. . .) Place meatballs in slow cooker and pour soup over meatballs. Cook on low for 3 to 4 hours or high for about 2 hours. I cooked them on low and they were done in about 3 hours and I just turned my slow cooker to WARM until we were ready to eat. </div>
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These are the rolls I served them on! These would also be great on the smaller Hawaiian rolls for party size sandwiches! <br />
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. . . or just pick up some fancy toothpicks and serve them straight out of the slow cooker as a yummy appetizer!<br />
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This is such a family friendly recipe! Loved this one!</div>
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<strong><em><u>French Onion Meatballs</u></em></strong><br />
source: <a href="http://www.sixsistersstuff.com/2011/12/slow-cooker-french-onion-meatball.html">Six Sisters' Stuff</a><br />
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1 (32 oz) package Italian style frozen meatballs ( the original recipe calls for 24 oz. but I couldn't find that size- the 32 oz. worked out great!)<br />
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2 (10.5 oz.) cans French onion soup<br />
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Spray your slow cooker with nonstick spray. Place meatballs in slow cooker and pour soup over the meatballs. Cook on low for 3-4 hours OR on high for about 2 hours.<br />
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Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com3tag:blogger.com,1999:blog-7453808303992174182.post-76163137856175645732013-03-20T14:14:00.004-05:002013-03-20T14:14:59.043-05:00Special K BarsI've had this recipe for quite a few years. When I was teaching, the mother of one of my students shared this with me. I'm so glad she did because these are so good!! It's been a while since I've made them and I forgot just how yummy they are!! I was glad when they were gone because I couldn't stay out of them! So yummy! These are so quick to make and super scrumptious!! Enjoy!!<br />
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Over low heat, cook light corn syrup and sugar together, just until sugar dissolves. Add peanut butter and stir until melted. Put cereal in a large mixing bowl and pour sugar/peanut butter mixture over cereal. Mix well and press into a 9x13 pan</div>
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For the topping, you will need 1 c. semisweet chocolate chips and 1 c. butterscotch chips. Melt in microwave for 20 second intervals, stirring in between until completely melted. Pour and spread evenly over bars. I popped the pan into the fridge for about 10 minutes to allow the topping to set. <br />
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Cut into bars and watch them disappear!</div>
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<strong><em><u>Special K Bars</u></em></strong></div>
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1 cup white Karo syrup</div>
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1 cup sugar</div>
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1 1/2 cups peanut butter</div>
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6 cups Special K cereal</div>
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1 cup semisweet chips</div>
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1 cup butterscotch chips</div>
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Over low heat, cook syrup and sugar together, just until sugar dissolves. Add peanut butter and stir until melted. Put cereal in a large mixing bowl and pour sugar/peanut butter mixture over cereal. Mix well and press into a 9x13 pan. For topping, melt both kinds of chips together in microwave (in short intervals until melted) and spread over cereal mixture. Allow topping to set before cutting into bars.</div>
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Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com4tag:blogger.com,1999:blog-7453808303992174182.post-39695672288222184602013-02-12T14:13:00.005-06:002013-02-12T14:13:59.540-06:00Cheeseburger Pie<span style="font-size: large;">I started making this recipe a few months ago and I've actually made it several times. Everyone in my family seems to have their own taste so it's very hard to find something we all like. This dish seems to fit the bill where that is concerned so it has become a regular recipe in my menu rotation. It's easy to make and so delicious. I almost always seem to have all the ingredients on hand as well! Serve with fresh fruit or a veggie and dinner is served! </span><br />
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<span style="font-size: large;">Note: I found this in a Bisquick cookbook. I use the reduced fat version of Bisquick and also use the frozen onion seasoning blend (rather than chopping onion) that you see in many of my recipes. That makes this recipe even easier to make!</span><br />
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<strong><em><u>Cheeseburger Pie</u></em></strong></div>
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Source: Bisquick Cookbook</div>
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1 lb. ground beef</div>
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1 cup chopped onion (I use the frozen onion seasoning blend.)</div>
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1/2 t. salt</div>
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1 cup shredded Cheddar</div>
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1/2 cup Bisquick baking mix (I use the reduced fat version.)</div>
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1 cup milk</div>
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2 eggs</div>
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Preheat oven to 400 degrees. Cook ground beef and onion over medium heat until meat is browned. Drain and stir in salt. Pour meat mixture into a greased pie plate. Sprinkle cheese over meat mixture. Mix remaining ingredients and spread evenly over all. Bake for 25 minutes or until knife inserted into center comes out clean. Let pie sit for about 5 minutes before slicing.</div>
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Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com2tag:blogger.com,1999:blog-7453808303992174182.post-67825083566369206382013-02-09T20:25:00.002-06:002013-02-09T23:09:11.302-06:00M&M Pretzel Bark<span style="font-size: large;">I picked up some bags of those pretty Valentine M&Ms a few weeks ago and have been wanting to make something with them. I decided a chocolate bark would be delish and I was right. I added pretzels for a little crunch and some sprinkles for some extra bling. This bark is so good and will be perfect for your Valentine!!</span><br />
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You will need about 20 oz. of chocolate melting caps (I used about 4 cups), 1 1/2 cups of pretzel twists, 1 cup of M&Ms, divided, and some sprinkles for a little bling!<br />
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Break the pretzels slightly to get smaller pieces. I broke them in half. Lay out a piece of parchment paper on a cookie sheet. Notice I forgot to do this. Get the cookie sheet under there. You will need to be able to carry this to the fridge. Fortunately, I was able to get the cookie sheet under later without messing up my finished bark. Lay all the pretzels and 1/2 cup of the M&Ms (save the other 1/2 cup to sprinkle on top) on parchment in a rectangle. My rectangle was about the size of a sheet of paper (8 1/2x11). <br />
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Melt chocolate in the microwave for 25 second intervals until chocolate is completely melted. Stir in between times. Spread chocolate evenly over pretzel and candy mixture. I drizzled the chocolate around the edges first to sort of hold everything in place. Do this slowly so the pretzels and candy don't move around too much. Spread chocolate evenly over all. I wish I had spread mine just a tad thinner through the middle. It was a little too thick but still delicious!! :)<br />
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While the chocolate is still melted, sprinkle on the remainder of the M&Ms and some sprinkles!<br />
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Chill in the refrigerator until set and break into pieces!</div>
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<strong><em><u>M&M Pretzel Bark</u></em></strong><br />
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20 oz. of melting chocolate ( I used melting caps and added a couple of cubes of chocolate bark because I didn't have enough of the caps)<br />
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1 cup M&Ms, <strong><u>divided</u></strong><br />
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1 1/2 cups pretzel twists, crushed<br />
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decorative sprinkles<br />
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Spread broken pretzels and half the M&Ms on a cookie sheet lined with parchment paper. Melt chocolate in microwave for 25 second intervals until melted. Spread melted chocolate evenly over pretzel and M&M mixture. Then sprinkle with remainder of M&Ms and some decorative sprinkles. Chill in refrigerator until set and break into pieces.<br />
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<a href="http://everydaymomsmeals.blogspot.com/2013/02/church-supper-74.html">Everyday Mom's Meals</a>Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com2tag:blogger.com,1999:blog-7453808303992174182.post-2701304061960774812013-02-01T21:21:00.001-06:002013-02-01T21:38:43.750-06:00Banana Chocolate Chip Bars<span style="font-size: large;">Apparently, bananas aren't so popular around my house at the moment. This week I had four brown bananas sitting on my kitchen counter. The first two went into a loaf of my chocolate chip banana bread and you can find that recipe </span><a href="http://kristisrecipebox.blogspot.com/2011/11/chocolate-chip-banana-bread.html"><span style="font-size: large;">HERE</span></a><span style="font-size: large;">. The other two sat another day on my counter before I found this recipe in an old cookbook. It was a cookbook that was written by a ladies group in my nearby hometown (many years ago). You know the kind of cookbook - the ones where a familiar person's name (maybe even a relative) is under each recipe. Those are my favorite cookbooks!! When I found this recipe, I knew I had a way to use those bananas. The original recipe called for the bars to be baked in a jelly roll pan, but as I was mixing the batter I knew that might be a problem. It just didn't seem like enough batter for such a large pan. I decided to bake them in my trusty 9x9 brownie pan. They turned out to be the texture of a snack cake and were so scrumptious!! So moist!! You've gotta try this one!</span><br />
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Cream butter, sugar, brown sugar, vanilla, 1 egg, and 2 mashed bananas. Add in dry ingredients. Fold in chocolate chips. Bake at 350 degrees for about 25 minutes.<br />
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See how they are golden brown and pulling away from the edge of the pan?? Perfection! I did the toothpick test too! These are so good and my 2 year old loved them!<br />
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<strong><em><u>Banana Chocolate Chip Bars</u></em></strong></div>
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3/4 c. butter</div>
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3/4c. sugar</div>
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3/4 c. brown sugar</div>
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1 t. vanilla</div>
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1 egg</div>
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2 mashed bananas (overripe bananas will work well for this recipe)</div>
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2 c. flour</div>
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2 t. baking powder</div>
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1/2 t. salt</div>
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1 cup chocolate chips ( I used Ghiradelli Bittersweet chocolate chips - just because I like them!!)</div>
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Cream first six ingredients. In a separate bowl combine flour, baking powder, and salt. Gradually incorporate dry ingredients into wet mixture. Fold in chocolate chips. Spread batter evenly into greased 9x9 pan. Bake at 350 degrees for about 25 minutes or until golden brown. Cool completely and cut into bars.</div>
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Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com3tag:blogger.com,1999:blog-7453808303992174182.post-39598506044899468342013-01-23T13:42:00.001-06:002013-02-04T14:04:46.604-06:00Festive Frosted Brownies<span style="font-size: large;">I found this recipe in a Taste of Home cookbook a few months ago. My mom had a stack of these books for me to take a look at and I immediately copied the page that had this recipe. They looked so pretty and delicious too. I loved the added touch with the sprinkles on top. I've wanted to make these for months and had the opportunity to make a batch last week. They were so worth the wait. These days I tend to prefer the darker chocolate, but the lighter chocolate flavor in these is heavenly. The lighter chocolate frosting also helps those sprinkles stand out!! I have a feeling these are going to be a favorite for many years to come!</span><br />
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<strong><em><u>Festive Frosted Brownies</u></em></strong></div>
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Source: adapted from Taste of Home</div>
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1 cup butter or margarine, softened<span style="color: #990000;"> (I used salted butter.)</span></div>
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2 cups sugar</div>
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4 eggs</div>
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2 t. vanilla extract<span style="color: #990000;"> (I used 1 1/2 t.)</span></div>
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1 3/4 cups all-purpose flour</div>
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6 T. baking cocoa</div>
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1 tsp. baking powder</div>
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1/4 t. salt</div>
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FROSTING:</div>
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1/2 cup butter or margarine, softened<span style="color: #990000;"> (I used salted butter.)</span></div>
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1/4 cup evaporated milk <span style="color: #990000;">(I used 2 % milk-same amount)</span></div>
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1 t. vanilla</div>
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2 T. baking cocoa</div>
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3 cups confectioner's sugar</div>
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Sprinkles</div>
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In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, and salt; gradually add to creamed mixture and mix well.</div>
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Spread into greased 9x13 pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.</div>
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For frosting, in a mixing bowl, beat the butter, milk and vanilla; add cocoa. Gradually beat in confectioner's sugar until smooth. Spread over cooled brownies. Decorate with sprinkles if desired!</div>
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Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com10tag:blogger.com,1999:blog-7453808303992174182.post-81728042247257945042013-01-22T23:23:00.003-06:002013-02-04T14:05:15.209-06:00Spinach Tortellini Soup<div class="separator" style="clear: both; text-align: justify;">
<span style="font-size: large;">When I was living in my first apartment, I began to take an interest in cooking. Around that time, my mom gave me my very first Gooseberry Patch cookbooks. They were and still are my favorite cookbooks. This is the one of the first recipes I tried. I loved it and made it several times. It was perfect for a quick supper and the leftovers were great for lunch. I was teaching at the time and my colleagues began to notice this soup I would I bring for lunch. Soon, many of them were asking for the recipe and making it themselves. One of the teachers even added chicken to hers (hint, hint!). It's been many years since I've made this and decided I needed to make it again. I tweaked the recipe a little by adding some onion and more tortellini and chicken broth. It's been so long since I've made this recipe that I wondered if I would still like it. . . The answer is YES! This was so delicious! Just wish I would've had some homemade bread to go with it!</span></div>
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<span style="font-size: large;"><span style="font-size: small;"><strong><em><u>Spinach tortellini soup</u></em></strong></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">adapted from: Gooseberry Patch Hometown Favorites</span></span><br />
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3 cans chicken broth<br />
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1/2 c. onion seasoning blend (This contains onions, celery, red pepper, and parsley and can be found with the frozen veggies.)<br />
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2 cloves garlic<br />
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1 T. butter<br />
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1 1/2 c. frozen spinach, thawed (I measured out this amount from a large bulk package. You could also use a small package -I think it's 10z. size and that would work well.)<br />
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1 can stewed tomatoes, undrained<br />
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1/8 t. cayenne pepper<br />
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1/4 t. black pepper<br />
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2 c. frozen tortellini<br />
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In a large pot, saute' onions and garlic in butter over medium heat. Cook 3-4 minutes or until veggies are tender. Add chicken broth and bring to a boil. Add tortellini and cook about 4-5 minutes. Then add tomatoes, spinach, cayenne pepper, and black pepper. Simmer on low for an additional 5 minutes. Makes 6-8 servings.<br />
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<br />Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com10tag:blogger.com,1999:blog-7453808303992174182.post-87593207935071067272013-01-14T20:52:00.002-06:002013-01-27T22:45:08.985-06:00Buckeye Brownies<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Last year my hubby gave me a Kindle Fire for Christmas and I went crazy downloading free cookbooks onto it! Well, the other day, I was looking through one and found this recipe and just knew I had to make them!! These seem like they would be a little complicated to make, but with the help of a brownie mix, they are super easy and SCRUMPTIOUS!! You must try these!!</span></div>
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Start by baking a pan of brownies in a 9x9 pan. I used a Betty Crocker family size mix. The box actually says that it is a 13x9 size but I always put them in this 9x9 pan. ( It just makes a more substantial brownie). </div>
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Mix together 2 cups powdered sugar, 1/2 c. softened butter, and 1 cup peanut butter.</div>
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Spread mixture over cooled brownies!! Now for the topping! Melt 1 cup of semisweet chocolate chips and 5 T. butter in a microwave safe bowl for 15 second intervals, stirring in between time. Spread melted chocolate over peanut butter mixture!</div>
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Allow to cool completely! Cut into squares! I put mine in the fridge and they set up in no time! In fact, I stored them in the fridge! </div>
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Look at all those yummy layers!!! Enjoy!!</div>
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<em><u><strong>Buckeye Brownies</strong></u></em></div>
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<span style="font-family: Times, "Times New Roman", serif;">Source: adapted from Gooseberry Patch Circle of Friends Cookbook JoAnn & Vickie's Favorite Recipes</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">brownie mix prepared according to package directions (I used Betty Crockers family size 13x9 mix, but made it in a 9x9 pan).</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">2 c. powdered sugar</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1/2 c. butter plus 5 T. butter, softened and divided</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 cup creamy peanut butter</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 cup semi-sweet chocolate chips ( I used Ghiradelli)</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Prepare brownies according to package directions and bake in a greased 9x9 pan. Cool completely. In a mixing bowl, combine powdered sugar, 1/2 c. butter and 1 c. peanut butter. Spread mixture over cooled brownies. Chill for one hour. Melt together chocolate chips and remaining butter in a microwave safe bowl in 15 second intervals, stirring in between time. Spread over brownies. Let cool and cut into squares.</span><br />
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<a href="http://www.thecountrycook.net/2013/01/weekend-potluck-50.html">The Country Cook's Weekend Potluck</a><br />
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<br />Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com13tag:blogger.com,1999:blog-7453808303992174182.post-43739466401536781382013-01-14T14:41:00.003-06:002013-01-23T19:46:45.707-06:00Broccoli Cauliflower Salad<span style="font-size: large;">There are dozens of versions of this salad on the internet and in cookbooks. Yet, when I go to make this salad, I find myself scouring the internet and cookbooks for a recipe to follow. When I was asked to make this for a Christmas gathering, I decided I was going to write down the recipe I used so I don't have to go searching anymore. I found a couple of recipes I really liked, but couldn't decide which one to use. So. . .I decided to use the best of both. Here is what I came up with and it was perfect!! So glad I got it right!!</span><br />
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<strong><em><u>Broccoli Cauliflower Salad</u></em></strong><br />
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<span style="font-size: small;">1 head broccoli, chopped (florets only, bite size pieces)<br />
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1 head cauliflower (florets only, bite size pieces)<br />
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2 green onions, chopped (both white and green parts)<br />
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1/2 c. slivered almonds<br />
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1/2 c. dried cranberries<br />
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6 slices of bacon cooked and crumbled (I cooked mine in the microwave. . .)<br />
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<strong><em>For the dressing, combine:</em></strong><br />
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<span style="font-size: small;">1 cup mayo <br />
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1/4 c. sugar<br />
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1/4 tsp. black pepper<br />
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1 T. apple cider vinegar<br />
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Combine first six ingredients in medium serving bowl. Mix ingredients for the dressing and pour over salad and toss to coat. </span></span><br />
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<span style="font-size: small;"><span style="font-size: small;">Enjoy!!</span></span></div>
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</span>Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com0tag:blogger.com,1999:blog-7453808303992174182.post-16710792607854763392012-12-15T23:04:00.001-06:002013-01-23T19:47:11.566-06:00Festive Party SpiralsWe had a family Christmas party today and I needed bring an appetizer. Well, I decided to take a favorite of mine-the party spiral- and make it a little more festive. Have you ever seen the green tortillas in the bread aisle? I had never tried them, but thought they would look so pretty with bright red pimientos in that cream cheese center. They were delicious and looked adorable assembled as a little wreath on my platter! If you want to see my Ranch Party Spiral recipe or learn how to make them, go <a href="http://kristisrecipebox.blogspot.com/2012/07/ranch-party-spirals.html">HERE</a>. I just changed a few things from that recipe to come up with this one!<br />
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Simply arrange them on the rim of a plate to make your wreath. The bottom has two rows of spirals and I put one row on top.<br />
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<strong><em><u>Festive Party Spirals</u></em></strong></div>
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6 - 10" green tortillas ( I used Mission brand- Garden Spinach Herb)</div>
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2 8 oz. pkgs. cream cheese, softened</div>
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2 green onions, chopped (both white and green parts)</div>
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1/2 pkg. dry Ranch dressing mix</div>
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4 oz. chopped pimientos, DRAINED WELL (I let mine drain on paper towels to get them very dry.)</div>
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Mix cream cheese, chopped green onion, and 1/2 pkg. Ranch dressing mix in medium bowl. Spread mixture evenly among the 6 tortillas. Spread the mixture over entire tortilla. Sprinkle pimientos evenly among the 6 prepared tortillas. (I wish I wold have taken a pic of the inside of the tortilla before rolling. I would say no more than a teaspoon of pimientos per tortilla. It really doesn't take very many.) Roll each tortilla tightly. Cover and refrigerate for at least an hour (or even overnight). Cut each tortilla into 3/4" slices. Keep refrigerated!</div>
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Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com2tag:blogger.com,1999:blog-7453808303992174182.post-89369951050226880942012-12-05T13:13:00.002-06:002012-12-19T14:46:22.812-06:00Turtle BarkWhen I saw this recipe from <a href="http://www.chocolatechocolateandmore.com/">Chocolate, Chocolate and More Chocolate</a>, I knew I had to try it! These are sooooo AMAZING!! They are also quick and easy to make! I only deviated slightly from the original recipe. I used my favorite melting chocolate-Peter's Westchester caps instead of the chocolate bark. (Local friends- you can get the candy melts at the Cake & Candy Connection in Moweaqua.) I used 20 oz. of the caps, 1 bag of the caramel bits, and 6 oz. of pecan halves.<br />
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Place the chocolate in a microwave safe bowl. Melt in microwave. I do this 20 seconds at a time, <strong><u>stirring in between</u></strong>. I HIGHLY recommend sticking to the 20 second intervals. The chocolate will melt quickly. It will likely only take a minute or so total time to get it completely melted.<br />
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Get your pecans and caramel bits open and ready to dump in the chocolate!<br />
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The chocolate is ready!<br />
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Pour in the caramel and pecans and coat well!<br />
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Pour mixture onto a cookie sheet lined with wax paper and spread to desired thickness.<br />
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Look at all those bits of caramel and pecan!!!</div>
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<strong><em><u>Turtle Bark</u></em></strong></div>
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adapted from: <a href="http://www.chocolatechocolateandmore.com/2012/11/turtle-bark.html">Chocolate, Chocolate and More Chocolate</a></div>
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20 oz. chocolate candy melts (or chocolate almond bark) I used Peter's Westchester caps- Wilton makes candy melts too.</div>
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1 package Kraft caramel bits</div>
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6 oz. package of pecan halves</div>
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Place chocolate in microwave safe bowl and melt in microwave at 20 second intervals stirring in between until completely melted. This will take about 1- 1 1/2 minutes total. Add pecan halves and caramel bits to the melted chocolate and coat completely. Pour mixture onto a cookie sheet lined with wax paper. Spread mixture to desired thickness making sure it is evenly distributed. Cool on counter or in fridge until set. ( I put mine in the fridge for about 15 minutes.) Cut into desired size pieces and store in an airtight container.</div>
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Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com5tag:blogger.com,1999:blog-7453808303992174182.post-25005427342787344912012-12-04T21:38:00.001-06:002012-12-08T23:10:49.723-06:00Glazed Pecans<span style="font-size: large;">Several years ago I hosted a Christmas goodie/cookie exchange for my sorority sisters. It was so much fun and there were so many delicious treats. We also exchanged the recipes as well! One of the ladies brought these pecans to share and they were wonderful. I've made these many times over the years. I even made them for my sister-in-law's baby shower and they were a hit. These are super easy and so delicious! Hope you enjoy! (P.S. These are great to make before you have company coming! They will make your house smell wonderful!!)</span><br />
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You will need a 1b. of pecan halves, 1 egg white, 1/2 cup sugar, 2 T. lemon juice, and 1 tsp. cinnamon.<br />
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Mix egg, sugar, lemon juice and cinnamon in large bowl.<br />
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Add pecans and coat well.<br />
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Place on cookie sheet LINED WITH PARCHMENT PAPER! Bake at 250 degrees for one hour, stirring every 15 minutes. <br />
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Spread on parchment paper to cool. (Note: Use a clean piece of parchment for the cooling!)<br />
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<strong><em><u>Glazed Pecans</u></em></strong><br />
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1 egg white<br />
1/2 cup sugar<br />
2 T. lemon juice<br />
1 t. cinnamon<br />
1 lb. pecan halves<br />
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Mix first four ingredients in large bowl. Add pecan halves into mixture and coat well. Spread pecans on parchment paper lined cookie sheet or jelly roll pan. Bake at 250 degrees for 1 hour stirring every 15 minutes. Spread on parchment paper to cool.<br />
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<br />Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com3tag:blogger.com,1999:blog-7453808303992174182.post-87710659376104183972012-11-05T20:55:00.003-06:002012-11-08T13:32:10.664-06:00Pumpkin LushChocolate lush is one of my favorite desserts. Truth be told, I love most refrigerator desserts! So when I found out there was a pumpkin spice pudding being sold in the fall, I knew I had to try to make a pumpkin lush! This is sure to be a crowd pleaser! Hope you enjoy this one!!<br />
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I thought I was never going to find this pudding! I stocked up when I finally found it!! This recipe calls for two packages of the pumpkin spice pudding!<br />
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Preheat oven to 350 degrees. In a medium bowl, combine the flour and butter using a pastry cutter until well blended. <br />
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In a medium bowl, combine the flour and butter using a pastry cutter until well blended. Press into the bottom of a 9x13 pan. Bake for 25 minutes or until lightly golden.<br />
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Allow the crust to cool completely.<br />
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Mix softened cream cheese with sugar. . .<br />
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Mix pudding mix and milk. . .<br />
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Top crust with cream cheese mixture. . .<br />
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Add pudding mixture. . .<br />
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Finally, top with Cool Whip! Note: I didn't quite use the whole container of Cool Whip. I needed to be able to put the lid on my pan. Use your own judgment here!! :)<br />
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Note: I will warn you that this dessert can be a little messy to serve. It might help to set it out on the counter about 5 minutes before serving so it is easier to cut. Messy is good though!! This is soooo yummy!!! Enjoy!!<br />
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<strong><em><u>Pumpkin Lush</u></em></strong><br />
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2 cups all-purpose flour<br />
1 cup butter, softened<br />
2 8 oz. pkgs. cream cheese, softened (I used 1/3 less fat cream cheese.)<br />
1 cup sugar<br />
2 pkgs. (3.4 oz. size) Pumpkin spice pudding<br />
3 1/2 cups milk<br />
12 oz. container of Cool Whip<br />
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Preheat oven to 350 degrees. In a medium bowl, combine the flour and butter using a pastry cutter until well blended. Press into a 9x13 baking dish. Bake for 25 minutes or until lightly golden. Allow crust to cool completely.<br />
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In a medium bowl, beat the cream cheese and sugar until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the pumpkin spice pudding mix and milk for 3-5 minutes. Spread over the cream cheese layer. Top with Cool Whip. Store in refrigator. <br />
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Note: I recommend making this dessert the night before you plan to serve it. :)<br />
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<a href="http://www.recipesformyboys.com/2012/11/thursdays-treasures-week-59_7.html">Thursday's Treasures</a>Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com4tag:blogger.com,1999:blog-7453808303992174182.post-53874758869081418172012-10-06T14:03:00.001-05:002012-10-06T14:03:02.044-05:00Five Can SoupI found this recipe on the internet several years ago while doing Weight Watchers. I can't tell you what website because I never wrote it down. I don't believe this is a Weight Watchers recipe, but was just one that was recommended as a good recipe to use when watching your calories, etc. I just happened to be following WW at the time and it fit well with their program.<br />
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It's been a long time since I made this and was wanting something low cal to have on hand this weekend because we will be eating out twice this weekend and I'm still trying to shed some baby weight. This soup will be perfect!!<br />
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This is such a super easy soup recipe and it would be so easy to "dress it up" a bit. You could add some shredded chicken, a can of your favorite beans, or even some pasta! Even with another addition, you could even keep the calories low too! Hope you enjoy this one!<br />
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Here's what you'll need! 1 can chicken broth, 1 can diced tomatoes, 1 can diced new potatoes, 1 can zucchini with Italian style tomato sauce, 1 can sliced carrots. That's it!! (You can add a little salt & pepper if you like!) I added about 1/2 tsp. of salt and pepper. Next time, I'll only add about 1/4 tsp. of the pepper. <br />
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Here are the tomatoes and zucchini going in the soup pot! The tomato sauce that the zucchini is in gives this soup its flavor.<br />
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Then add the potatoes. . . drain those!!!<br />
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and the carrots. . . drain those too!<br />
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Add the chicken broth and simmer for 10-15 minutes!<br />
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<strong><em><u>Five Can Soup</u></em></strong></div>
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1 can chicken broth</div>
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1 can diced tomatoes</div>
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1 can diced new potatoes, drained</div>
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1 can zucchini with Italian style tomato sauce</div>
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1 can sliced carrots, drained</div>
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Put all ingredients in large sauce pan and simmer over medium heat for about 10-15 minutes.</div>
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Kristi @ Kristi's Recipe Boxhttp://www.blogger.com/profile/01239074225725606790noreply@blogger.com2