tag:blogger.com,1999:blog-30274089561271731062024-03-28T20:28:56.020-07:00Cook, Taste, EatTasya Malikhttp://www.blogger.com/profile/04119816872733768178noreply@blogger.comBlogger474125tag:blogger.com,1999:blog-3027408956127173106.post-85373782860569833712023-10-07T17:32:00.004-07:002023-10-07T17:32:20.909-07:00Amazingly Good Eggnog<div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: georgia;">This eggnog recipe for thick, creamy, and sweet eggnog with just the right amount of spice took me several years to perfect. Now everyone asks, "When are you making your eggnog?" In this homemade eggnog recipe, the egg yolks are tempered for safety. It's a bit of work to make, but well worth it, especially when your holiday guests are so impressed. Learn how to make eggnog at home and you'll never serve store-bought eggnog again!</span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-S8lrpIl_XVqDn4FRmC93zN65IyJGXA6NSc1nFK0K25NBmS6RNQXiKo-Z3qL9rfHCooAwmJON-fw7sUDZ4MicjFTFHU9thFuaK7EtOrXF-wWYnTI_uC5TFjMGLo9uBT9YfAmqvAq0KPXfFmjeQntNLHiB48d93Si6tWKQ3EWPBjB86Y182TuumozH-2Xp/s1500/Amazingly%20Good%20Eggnog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-S8lrpIl_XVqDn4FRmC93zN65IyJGXA6NSc1nFK0K25NBmS6RNQXiKo-Z3qL9rfHCooAwmJON-fw7sUDZ4MicjFTFHU9thFuaK7EtOrXF-wWYnTI_uC5TFjMGLo9uBT9YfAmqvAq0KPXfFmjeQntNLHiB48d93Si6tWKQ3EWPBjB86Y182TuumozH-2Xp/s16000/Amazingly%20Good%20Eggnog.jpg" /></a></div><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><div style="text-align: justify;"><b><span style="font-size: large;">Ingredients</span></b></div><div style="text-align: justify;"><ul><li>4 cups milk</li><li>1 teaspoon ground cinnamon</li><li>5 whole cloves</li><li>2 ½ teaspoons vanilla extract, divided</li><li>12 large egg yolks</li><li>1 ½ cups white sugar</li><li>4 cups light cream</li><li>½ teaspoon ground nutmeg</li></ul></div><div style="text-align: justify;"><b><span style="font-size: large;">Instructions</span></b></div><div style="text-align: justify;"><ol><li>Combine milk, cinnamon, 1/2 teaspoon vanilla, and cloves in a saucepan over the lowest heat setting; stir and heat for 5 minutes. Increase heat to medium-low and slowly bring to a boil. Remove from the heat.</li><li>Whisk egg yolks in a large bowl until light yellow in color. Add sugar and whisk until light and fluffy.</li><li>Pour some of the hot milk mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue adding hot milk and whisking to combine until all milk is incorporated.</li><li>Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes; do not allow the mixture to boil. Strain to remove cloves and let cool for about 1 hour.</li><li>Stir in cream, remaining 2 teaspoons vanilla, and nutmeg. Refrigerate before serving, 8 hours to overnight.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsr1l8pDM1Sb8E0X6XThKjTOY5GXpB_PGN6LTsgRS5V6g9iK41fBH_-bK4PZicdIJNQeCCAHNO3uNZ1QjSnX9zQUs4cKLVWMMXSiwh6ummBsRLxIH_h9GQffUStVxK_PNlqAB2nrXCt2BZnYEM-nF_s2KG-HTT0XEzD7QmWw9LluD_LQME4zOC4OmDEJQU/s614/eggnog.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="591" data-original-width="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsr1l8pDM1Sb8E0X6XThKjTOY5GXpB_PGN6LTsgRS5V6g9iK41fBH_-bK4PZicdIJNQeCCAHNO3uNZ1QjSnX9zQUs4cKLVWMMXSiwh6ummBsRLxIH_h9GQffUStVxK_PNlqAB2nrXCt2BZnYEM-nF_s2KG-HTT0XEzD7QmWw9LluD_LQME4zOC4OmDEJQU/s16000/eggnog.png" /></a></div></div><div style="text-align: right;"><span style="font-size: x-small;">Recipes Nataliesmom</span></div></span></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-53930310835720639842023-10-07T17:14:00.005-07:002023-10-07T17:14:25.447-07:00Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce<div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: georgia;">This easy-to-make, flavorful dish will impress your family or friends and have them coming back for more!</span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pqYMZOGrbVK6T3ZCLVvf01ngDfNef2ueTu_t4cY-V1c4xTndrgH5Y2jJVh71-YThDtDZ_mUX-AXO06kdh0e53Eqifr6Ouvps0Ju1jMriW2kScaQugx88qbCba0dICbIT9rwOW-YcDJiBLSQQIvLmvJn17W_IxUWNShT0Bv1fE08gU3D7281W7MyV0Shc/s1500/Baked%20Pasta%20with%20Sausage%20and%20Baby%20Portobello%20Mushroom%20White%20Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pqYMZOGrbVK6T3ZCLVvf01ngDfNef2ueTu_t4cY-V1c4xTndrgH5Y2jJVh71-YThDtDZ_mUX-AXO06kdh0e53Eqifr6Ouvps0Ju1jMriW2kScaQugx88qbCba0dICbIT9rwOW-YcDJiBLSQQIvLmvJn17W_IxUWNShT0Bv1fE08gU3D7281W7MyV0Shc/s16000/Baked%20Pasta%20with%20Sausage%20and%20Baby%20Portobello%20Mushroom%20White%20Sauce.jpg" /></a></div><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: large;"><b>Ingredients</b></span></div><div style="text-align: justify;"><ul><li><span style="font-family: georgia;">1 pound penne pasta</span></li><li><span style="font-family: georgia;">3 tablespoons extra-virgin olive oil, divided</span></li><li><span style="font-family: georgia;">1 pound bulk Italian sausage</span></li><li><span style="font-family: georgia;">1 pound baby portobello mushrooms, sliced</span></li><li><span style="font-family: georgia;">3 cloves garlic, minced</span></li><li><span style="font-family: georgia;">1 ½ cups heavy cream</span></li><li><span style="font-family: georgia;">¼ teaspoon salt, or to taste</span></li><li><span style="font-family: georgia;">¼ teaspoon cracked black pepper</span></li><li><span style="font-family: georgia;">½ cup grated Parmesan cheese</span></li><li><span style="font-family: georgia;">1 (8 ounce) package shredded whole milk mozzarella</span></li></ul></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: large;"><b>Instructions</b></span></div><div style="text-align: justify;"><ol><li><span style="font-family: georgia;">Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.</span></li><li><span style="font-family: georgia;">Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.</span></li><li><span style="font-family: georgia;">Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.</span></li><li><span style="font-family: georgia;">Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEfjuDfzdFLtfJzldTn_hj9zSCr1nyhFdQwkgejEEERtJdXiiZJGZEJweq0x9SiBoggt7dNmOnpdGQ2eWXN0mS9RuUdQ6inUE1xpoFJf4n04rk6AcRAJBjoIgNiKj9ymjLgd4x7tbfRpFzGC2zYRBbT88D6gzVtzhiXNKb64WzMHXwSdnDBYWgGiHUW5y/s628/baked%20pasta.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="562" data-original-width="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEfjuDfzdFLtfJzldTn_hj9zSCr1nyhFdQwkgejEEERtJdXiiZJGZEJweq0x9SiBoggt7dNmOnpdGQ2eWXN0mS9RuUdQ6inUE1xpoFJf4n04rk6AcRAJBjoIgNiKj9ymjLgd4x7tbfRpFzGC2zYRBbT88D6gzVtzhiXNKb64WzMHXwSdnDBYWgGiHUW5y/s16000/baked%20pasta.png" /></a></div></div></div><div style="text-align: right;"><span style="font-family: georgia; font-size: x-small;">Recipes Peter Alfieri</span></div></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-34945717358116512362023-09-19T18:02:00.005-07:002023-09-19T18:02:42.395-07:00Chicken Enchiladas<div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: georgia;">This chicken enchilada recipe is easy to make with tortillas, tender chicken, and a deliciously cheesy sauce for a family-pleasing Mexican meal.</span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE78OvAUVUEOQLa3ssdnpDcg95Ld0nU4V2Aw2oH-mCdYHPopUp_mhO7xEHPvvJhG90KGW9ifrUKQPqF0R3MKmOIVbsIRgAR1wAG204nfyyq9yCkry9TM5V3kz0RS0pUDxlcxMTG0YdP5OSc1GyBR0pwSD5FqI5CjdajktfnGuUM-Ru-nbTzvLZ-JKSfaKE/s1500/Chicken%20Enchiladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE78OvAUVUEOQLa3ssdnpDcg95Ld0nU4V2Aw2oH-mCdYHPopUp_mhO7xEHPvvJhG90KGW9ifrUKQPqF0R3MKmOIVbsIRgAR1wAG204nfyyq9yCkry9TM5V3kz0RS0pUDxlcxMTG0YdP5OSc1GyBR0pwSD5FqI5CjdajktfnGuUM-Ru-nbTzvLZ-JKSfaKE/s16000/Chicken%20Enchiladas.jpg" /></a></div><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><div style="text-align: justify;"><b><span style="font-size: large;">Ingredients</span></b></div><div style="text-align: justify;"><ul><li>1 tablespoon olive oil, or as needed</li><li>4 skinless, boneless chicken breast halves</li><li>1 onion, chopped</li><li>1 ¾ cups shredded Cheddar cheese, divided</li><li>½ pint sour cream</li><li>1 tablespoon dried parsley</li><li>½ teaspoon dried oregano</li><li>½ teaspoon ground black pepper</li><li>1 (15 ounce) can tomato sauce</li><li>⅓ cup chopped green bell pepper</li><li>1 clove garlic, minced</li><li>1 tablespoon chili powder</li><li>½ teaspoon salt (Optional)</li><li>½ cup water (Optional)</li><li>8 (10 inch) flour tortillas</li><li>1 (12 ounce) jar taco sauce</li></ul></div><div style="text-align: justify;"><b><span style="font-size: large;">Instructions</span></b></div><div style="text-align: justify;"><ol><li>Preheat the oven to 350 degrees F (175 degrees C).</li><li>Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side.</li><li>Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.</li><li>Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed.</li><li>Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese.</li><li>Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhglsRzBVkBplECWu3Su3TfcVHDhOr7ZMM8XDXgVsxzVBRK65db8APl1juox5ndWHMTXkDzkGCPQ-1Gfc3m3L4sXjYtaIc9FhKiv8Ar3EpxTnNxTydK5FT9x2kB3Q0vw-oQAFiPO0N4AR4T-NbBfFiv77DAV3KaxYDeeZDjVMXuURMitD1cIeSxF6dyUM/s609/enchiladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="577" data-original-width="609" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhglsRzBVkBplECWu3Su3TfcVHDhOr7ZMM8XDXgVsxzVBRK65db8APl1juox5ndWHMTXkDzkGCPQ-1Gfc3m3L4sXjYtaIc9FhKiv8Ar3EpxTnNxTydK5FT9x2kB3Q0vw-oQAFiPO0N4AR4T-NbBfFiv77DAV3KaxYDeeZDjVMXuURMitD1cIeSxF6dyUM/s16000/enchiladas.jpg" /></a></div></div><div style="text-align: right;"><span style="font-size: x-small;">Recipes by Debbie</span></div></span></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-23440183070342365902023-09-05T19:41:00.004-07:002023-09-05T19:41:19.408-07:00Cajun Chicken Pasta<div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: georgia;">Cajun chicken pasta is easy and delicious. Cajun cooking combines French, Southern, and other influences. It's robust, country-style cookery, just like this dish. Laissez les bons temps roulez and bon appétit!</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-ogihIpO42t5QUcQUl3IVbeQGAXOQIRO_gDOJLMi2dV8pch49j5E0edcetqpL3n-YWipuAJKy2lk4a8ricz5-e4lnoGTaRjV9K2_98XGIktxHdnyauDmkzvH8vek67Qf5QNMkziJkAyuCRGN8PtMK_elKkwyJ1Eo5Bwf04aapOrklKv6AWumqnO8Qq6E/s1500/Cajun%20Chicken%20Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-ogihIpO42t5QUcQUl3IVbeQGAXOQIRO_gDOJLMi2dV8pch49j5E0edcetqpL3n-YWipuAJKy2lk4a8ricz5-e4lnoGTaRjV9K2_98XGIktxHdnyauDmkzvH8vek67Qf5QNMkziJkAyuCRGN8PtMK_elKkwyJ1Eo5Bwf04aapOrklKv6AWumqnO8Qq6E/s16000/Cajun%20Chicken%20Pasta.jpg" /></a></div><br /></div><span style="font-family: georgia;"><div style="text-align: justify;"><b><span style="font-size: large;">Ingredients</span></b></div><div style="text-align: justify;"><ul><li>4 ounces linguine pasta</li><li>2 skinless, boneless chicken breast halves</li><li>2 teaspoons Cajun seasoning</li><li>2 tablespoons butter</li><li>1 red bell pepper, sliced</li><li>1 green bell pepper, sliced</li><li>4 fresh mushrooms, sliced</li><li>1 green onion, chopped</li><li>1 cup heavy cream</li><li>¼ teaspoon dried basil</li><li>¼ teaspoon lemon pepper</li><li>¼ teaspoon salt</li><li>⅛ teaspoon garlic powder</li><li>⅛ teaspoon ground black pepper</li><li>¼ cup grated Parmesan cheese</li></ul></div><div style="text-align: justify;"><b><span style="font-size: large;">Instructions</span></b></div><div style="text-align: justify;"><ol><li>Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain.</li><li>Cut chicken breast into strips. Place chicken and Cajun seasoning in a plastic bag. Shake to coat.</li><li>Melt butter in a large skillet over medium heat. Add chicken and cook, stirring, until browned and almost cooked through, 5 to 7 minutes.</li><li>Add bell peppers, mushrooms, and green onion. Cook, stirring, 2 to 3 minutes.</li><li>Reduce the heat and stir in cream, basil, lemon pepper, salt, garlic powder, and black pepper. Heat through. Add cooked linguine, toss, and heat through.</li><li>Sprinkle with Parmesan and serve.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzNW2Fn19z2niokd5qdx6q6Nm5_iSSyiwNR7v7v4T_qhCvY4MVllDCwa2370GX_Vg9gGPBYpDB9fJ1jTGzhMPzHyV8i7ndqM86G0Y7py7wztche3Yy54_fM5-oH20D0NTKLsOncNsJfhZU6yqLxuqVnWWCMlnhTQAJiTnLmCozw2208nYNHAd5ZwtHxR4V/s634/chicken%20pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzNW2Fn19z2niokd5qdx6q6Nm5_iSSyiwNR7v7v4T_qhCvY4MVllDCwa2370GX_Vg9gGPBYpDB9fJ1jTGzhMPzHyV8i7ndqM86G0Y7py7wztche3Yy54_fM5-oH20D0NTKLsOncNsJfhZU6yqLxuqVnWWCMlnhTQAJiTnLmCozw2208nYNHAd5ZwtHxR4V/s16000/chicken%20pasta.jpg" /></a></div></div><div style="text-align: right;"><span style="font-size: x-small;">Recipes Carol Spradling</span></div></span></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-68824612627979895872023-08-22T19:54:00.003-07:002023-08-22T19:54:22.345-07:00Scallops with Pesto Cream Sauce<div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: georgia;">This delicious scallop dish only takes a few minutes to make and is to die for. Serve the scallops as they are or with some crusty bread, rice, or pasta.</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu99re15poJX550F5-ML3MwN2dNM0fd8ntVGba6a8M_BO0U7HOKmoOIEbKLqyLMRCgG1qLWXbelxmnFrsWkyk0tEKgp1yUm-246YgPCcgdUmsJ-RRS7voyFjag3EePhnoSlVlk8vhHIUdWSdrIaPkE2L2KI9h_HcKrkpc7U8FrT7WFrKyxbqWK0foB4lMY/s1500/Scallops%20with%20Pesto%20Cream%20Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu99re15poJX550F5-ML3MwN2dNM0fd8ntVGba6a8M_BO0U7HOKmoOIEbKLqyLMRCgG1qLWXbelxmnFrsWkyk0tEKgp1yUm-246YgPCcgdUmsJ-RRS7voyFjag3EePhnoSlVlk8vhHIUdWSdrIaPkE2L2KI9h_HcKrkpc7U8FrT7WFrKyxbqWK0foB4lMY/s16000/Scallops%20with%20Pesto%20Cream%20Sauce.jpg" /></a></div><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><div style="text-align: justify;"><b><span style="font-size: large;">Ingredients</span></b></div><div style="text-align: justify;"><ul><li>1 pound scallops</li><li>salt and freshly ground black pepper to taste</li><li>2 tablespoons all-purpose flour</li><li>2 tablespoons butter</li><li>1 tablespoon pesto</li><li>1 tablespoon capers</li><li>1 cup heavy whipping cream</li></ul></div><div style="text-align: justify;"><b><span style="font-size: large;">Instructions</span></b></div><div style="text-align: justify;"><ol><li>Season scallops with salt and pepper, then dredge in flour.</li><li>Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjreU0G1TpP51aSjPr_SXL32uNX3xEmUouy0VHR_Dgex6kZHC83kHJlxnRk9cCjq6wqaCNMf4-pwsODthkVc_xN-NVpEdszQIaBjdIxsPimD14juaiOWKIifSEcFxTo_poFBMSlwC49rcPb9aN3Jld6OY9u1k7ChFWu9BdFGfvpyUiosvQLPIeSYFipKRz8/s594/scallop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="573" data-original-width="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjreU0G1TpP51aSjPr_SXL32uNX3xEmUouy0VHR_Dgex6kZHC83kHJlxnRk9cCjq6wqaCNMf4-pwsODthkVc_xN-NVpEdszQIaBjdIxsPimD14juaiOWKIifSEcFxTo_poFBMSlwC49rcPb9aN3Jld6OY9u1k7ChFWu9BdFGfvpyUiosvQLPIeSYFipKRz8/s16000/scallop.jpg" /></a></div></div><div style="text-align: right;"><span style="font-size: x-small;">Recipes Natasha</span></div></span></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-9866456418135660052023-08-20T20:05:00.002-07:002023-08-20T20:05:16.469-07:00Best Fruit Dip<div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: georgia;">This fruit dip is really light and fluffy. Great to serve with your favorite fruit at parties, holidays, or any time!</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjba3vd7lqAD-n6IfCrFIbkcMBQcnpO8olNFeHNymkOognYbVIQEVQhY_G6RlD8sMB3bP_hGrKiqS2iUnIhwDmG_MdPr5_fzeoeJdjollKqnhSjbKrW6gN9mlrNQYS8fpuW3pWuKOUvLgfB3KmeZiLc-lN3YpSFhcBLrnOScXT0GILKpxuDGiBXdpzrUpjP/s1500/Best%20Fruit%20Dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjba3vd7lqAD-n6IfCrFIbkcMBQcnpO8olNFeHNymkOognYbVIQEVQhY_G6RlD8sMB3bP_hGrKiqS2iUnIhwDmG_MdPr5_fzeoeJdjollKqnhSjbKrW6gN9mlrNQYS8fpuW3pWuKOUvLgfB3KmeZiLc-lN3YpSFhcBLrnOScXT0GILKpxuDGiBXdpzrUpjP/s16000/Best%20Fruit%20Dip.jpg" /></a></div><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><div style="text-align: justify;"><b><span style="font-size: large;">Ingredients</span></b></div><div style="text-align: justify;"><ul><li>1 (8 ounce) package cream cheese, softened</li><li>1 (7 ounce) jar marshmallow creme</li></ul></div><div style="text-align: justify;"><b><span style="font-size: large;">Instructions</span></b></div><div style="text-align: justify;"><ol><li>Gather cream cheese and marshmallow creme.</li><li>Place cream cheese and creme in a medium bowl</li><li>Blend cream cheese and marshmallow creme with an electric mixer until smooth and well combined.</li><li>Serve with fruit and enjoy!</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiScTXd9q0eUsi2itZMxRg-wuMwRg5JJAlmHeIvNzskZRTGO4CDKtKE5oW9EiPIsQ-fubepK2q4kRRqcwuY2_kadDKXPSvT-ryjnojtAUH8sN-Uf84k5kDN3rFCIAn2R72zHcZuKeLtNNYJIoMzvKJxnRoA8gn8R0c3bJtx4yXUr1iAqum2jVymn-yzBaJ5/s736/fruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="548" data-original-width="736" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiScTXd9q0eUsi2itZMxRg-wuMwRg5JJAlmHeIvNzskZRTGO4CDKtKE5oW9EiPIsQ-fubepK2q4kRRqcwuY2_kadDKXPSvT-ryjnojtAUH8sN-Uf84k5kDN3rFCIAn2R72zHcZuKeLtNNYJIoMzvKJxnRoA8gn8R0c3bJtx4yXUr1iAqum2jVymn-yzBaJ5/s16000/fruit.jpg" /></a></div></div><div style="text-align: right;"><span style="font-size: x-small;">Recipes Crystal</span></div></span></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-63227592927248241922023-08-16T05:22:00.002-07:002023-08-16T05:22:06.047-07:00Homemade Applesauce<div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: times;">This applesauce recipe is simple to make and delicious! I make it for my younger brother all the time and he loves it — and he hates canned applesauce!</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1Joeaa3JAi2JkAzTOKr4anaAggtaoryWdrHMHFs4rb_Mct5VVjQTDUXRyjVazhDIL3MqjuKTPaOZvfquMQglK_rEZd9Y34A-40LiiAMApR2ZkccOVV3VUF5J1O9DH5EvQFOL_Rt6iHcu-CrF8YPcjNRNRJcfrSugV7NmIv73dFKtccd2hS3rhQ-kskDr/s1500/Homemade%20Applesauce%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1Joeaa3JAi2JkAzTOKr4anaAggtaoryWdrHMHFs4rb_Mct5VVjQTDUXRyjVazhDIL3MqjuKTPaOZvfquMQglK_rEZd9Y34A-40LiiAMApR2ZkccOVV3VUF5J1O9DH5EvQFOL_Rt6iHcu-CrF8YPcjNRNRJcfrSugV7NmIv73dFKtccd2hS3rhQ-kskDr/s16000/Homemade%20Applesauce%201.jpg" /></a></div><span style="font-family: times;"><br /></span></div><span style="font-family: times;"><div style="text-align: justify;"><b><span style="font-size: large;">Ingredients</span></b></div><div style="text-align: justify;"><ul><li>4 apples - peeled, cored and chopped</li><li>¾ cup water</li><li>¼ cup white sugar</li><li>½ teaspoon ground cinnamon</li></ul></div><div style="text-align: justify;"><b><span style="font-size: large;">Instructions</span></b></div><div style="text-align: justify;"><ol><li>Combine apples, water, sugar, and cinnamon in a saucepan; cover and cook over medium heat until apples are soft, about 15 to 20 minutes.</li><li>Allow apple mixture to cool, then mash with a fork or potato masher until it is the consistency you like.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjY7Rh2LklUC0zBAwgQc-rEbbk_wjkx1j5eShQz62Xjn51_jENOuGiqORKPBk7Abkfx3JmznL6y5HQ74zNla7LwoqKonDCq5kZtohstmX68T5oq6swA00GK8ko79txZCDOLVHNXi46mPaGYUYerhh-JlAtj8nTuiOdlkUhkgGIiaGcKEzy0LDb2IRIaAf/s735/apple%20sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="483" data-original-width="735" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjY7Rh2LklUC0zBAwgQc-rEbbk_wjkx1j5eShQz62Xjn51_jENOuGiqORKPBk7Abkfx3JmznL6y5HQ74zNla7LwoqKonDCq5kZtohstmX68T5oq6swA00GK8ko79txZCDOLVHNXi46mPaGYUYerhh-JlAtj8nTuiOdlkUhkgGIiaGcKEzy0LDb2IRIaAf/s16000/apple%20sauce.jpg" /></a></div><span style="font-size: x-small;"><div style="text-align: right;">Recipes Phatchat</div></span></div></span></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-27081797637984260042023-08-09T20:32:00.005-07:002023-08-09T20:32:34.474-07:00Surf and Turf for Two<div style="text-align: left;"><span style="font-family: times;">Surf and turf is a combination of seafood and steak. This recipe grills marinated shrimp and filet steaks for a deliciously simple way to make a special dinner any night of the week. You probably have most of the ingredients for the shrimp marinade in your pantry already.</span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBT0zHlGzMBYuwGDSUjeTustva52l2Ys_-ZnbxxaL_rgwGdCQ9HInhrk6ej0ZFh-PZeWD1VWmBQos8rZh_LouEhEHULVFDiiFUvF-KA_a3rrCSGkpGR4uW2YdwMezh4CpLZwJkvACvjDIX-_AJlPmse15Opp9H5frSqInRAmQxpDzYGdrpBJnVDtGais4/s1500/Surf%20and%20Turf%20for%20Two.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBT0zHlGzMBYuwGDSUjeTustva52l2Ys_-ZnbxxaL_rgwGdCQ9HInhrk6ej0ZFh-PZeWD1VWmBQos8rZh_LouEhEHULVFDiiFUvF-KA_a3rrCSGkpGR4uW2YdwMezh4CpLZwJkvACvjDIX-_AJlPmse15Opp9H5frSqInRAmQxpDzYGdrpBJnVDtGais4/s16000/Surf%20and%20Turf%20for%20Two.jpg" /></a></div><span style="font-family: times;"><br /><b><span style="font-size: large;">Ingredients</span></b><br /><ul style="text-align: left;"><li><span style="font-family: times;">1 tablespoon olive oil</span></li><li><span style="font-family: times;">1 tablespoon butter, melted</span></li><li><span style="font-family: times;">1 tablespoon finely minced onion</span></li><li><span style="font-family: times;">1 teaspoon Worcestershire sauce</span></li><li><span style="font-family: times;">1 teaspoon lemon juice</span></li><li><span style="font-family: times;">1 teaspoon dried parsley</span></li><li><span style="font-family: times;">1 teaspoon seafood seasoning (such as Old Bay®)</span></li><li><span style="font-family: times;">1 clove garlic, minced</span></li><li><span style="font-family: times;">⅛ teaspoon freshly ground black pepper</span></li><li><span style="font-family: times;">12 medium shrimp, peeled and deveined</span></li><li><span style="font-family: times;">2 (4 ounce) filet mignon steaks</span></li><li><span style="font-family: times;">2 teaspoons olive oil</span></li><li><span style="font-family: times;">1 teaspoon steak seasoning</span></li></ul><b><span style="font-size: large;">Instructions</span></b><br /><ol style="text-align: left;"><li><span style="font-family: times;">Whisk 1 tablespoon olive oil, butter, onion, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and pepper together in a bowl; add shrimp. Toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.</span></li><li><span style="font-family: times;">Preheat an outdoor grill for medium-high heat and lightly oil the grate.</span></li><li><span style="font-family: times;">Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.</span></li><li><span style="font-family: times;">Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center for medium doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.</span></li><li><span style="font-family: times;">Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes per side.</span></li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPFZCyZw4kNJdrruvaSPQsW6bpzto7unGZEZWJcwQ19Nd9egpkFcsxTZgj667NAqqX42yVTXZXpJLVCGPo1W8hpW_BIJwsJRUmZU1y1bJ0KfE8gD47eAPu6XtPTNqPSFXk_ov5SjMLTXbN79rAsR0zmKgOojxArSNSpiPP1mIVBKB01mnyplbzodhYKRj/s638/beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="638" data-original-width="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPFZCyZw4kNJdrruvaSPQsW6bpzto7unGZEZWJcwQ19Nd9egpkFcsxTZgj667NAqqX42yVTXZXpJLVCGPo1W8hpW_BIJwsJRUmZU1y1bJ0KfE8gD47eAPu6XtPTNqPSFXk_ov5SjMLTXbN79rAsR0zmKgOojxArSNSpiPP1mIVBKB01mnyplbzodhYKRj/s16000/beef.jpg" /></a></div><span style="font-size: x-small;"><div style="text-align: right;">Recipes Staci</div></span></span></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-35657102305571165742023-08-03T21:11:00.000-07:002023-08-03T21:11:07.502-07:00Caprese Pasta Salad<div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: times;">The dynamic trio of fresh basil pesto, mozzarella cheese, and juicy tomato are reunited once again in an American favorite- pasta salad. This light and fresh salad is great for a lunch, a side dish, or even a snack.</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqCc8pjCjZUKqh9bNUzUAlgaHXwxGOLoQzGxhUdMLA1MjhdBeTeoM2e2SWr1McgdvotTbonOsKdbiR_zupldNLGJqPicG-8NuC23BT_8oe-tUpWPycxKrBDT9aJki0I1j0VhO_c-zUgHZizfqp71bOrKI7SSu93t-MPfJqFeB4MBcl0JgCKMZAh81a7Xl/s1500/Caprese%20Pasta%20Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqCc8pjCjZUKqh9bNUzUAlgaHXwxGOLoQzGxhUdMLA1MjhdBeTeoM2e2SWr1McgdvotTbonOsKdbiR_zupldNLGJqPicG-8NuC23BT_8oe-tUpWPycxKrBDT9aJki0I1j0VhO_c-zUgHZizfqp71bOrKI7SSu93t-MPfJqFeB4MBcl0JgCKMZAh81a7Xl/s16000/Caprese%20Pasta%20Salad.jpg" /></a></div><span style="font-family: times;"><br /></span></div><span style="font-family: times;"><div style="text-align: justify;"><b><span style="font-size: large;">Ingredients</span></b></div><div style="text-align: justify;"><ul><li>1 (16 ounce) package fusilli pasta</li><li>1 cup fresh basil leaves</li><li>¼ cup grated Parmesan or Romano cheese</li><li>¼ cup pine nuts, toasted (Optional)</li><li>2 cloves garlic</li><li>¼ cup olive oil</li><li>2 tablespoon balsamic vinegar</li><li>1 pint cherry tomatoes, halved</li><li>3 tablespoons grated Parmesan cheese</li><li>4 ounces fresh mozzarella cheese, cut into strips</li><li>salt and pepper to taste</li></ul></div><div style="text-align: justify;"><b><span style="font-size: large;">Instructions</span></b></div><div style="text-align: justify;"><ol><li>Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.</li><li>Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.</li><li>Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, balsamic vinegar, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoW50zNlCtxp4B7yOpoi2Q87ZmHUM0LlnuDQZjaQAd3poc7sx0VbxHXBor-nnnWnSEjEgPqXRDzyNlxH_yJnu3Mk5QQUpIDyYJEpDS5p0f9f991Dc-UpeAQOYxWwOL90ZSuXCFxug4DInVLPwJrioxhI_OfJjnUIKrr2WdSz5abuYHcLqzdQRBboURhQ1t/s641/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="641" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoW50zNlCtxp4B7yOpoi2Q87ZmHUM0LlnuDQZjaQAd3poc7sx0VbxHXBor-nnnWnSEjEgPqXRDzyNlxH_yJnu3Mk5QQUpIDyYJEpDS5p0f9f991Dc-UpeAQOYxWwOL90ZSuXCFxug4DInVLPwJrioxhI_OfJjnUIKrr2WdSz5abuYHcLqzdQRBboURhQ1t/s16000/salad.jpg" /></a></div><div style="text-align: right;"><span style="font-size: x-small;">Recipes Pepi</span></div></div></span></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-79180195475842742402023-08-01T19:27:00.003-07:002023-08-01T19:27:22.848-07:00Copycat Chipotle Chicken<div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: times;">This chipotle chicken recipe requires just a small amount of effort for a delicious and healthy meal. You can use this chicken for tacos, burritos, bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2kvIhuOqNIaajI5xVclq_6ewxOlhJbrQMCwlG2RSKGLGmXqGbSzdrkxCCEfEq5UUqALfzW4J5zfIx2afH2wIwZsZCayB0wVzdeDBtzYN0cAO9NsbWl5teN-2ocbiexDNmBZV8oieGmcY9VoiYY-N8yVdSqrxst0DWLGNvfO_j31CdNO0Dy1IJ9luQwWK/s1500/Copycat%20Chipotle%20Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2kvIhuOqNIaajI5xVclq_6ewxOlhJbrQMCwlG2RSKGLGmXqGbSzdrkxCCEfEq5UUqALfzW4J5zfIx2afH2wIwZsZCayB0wVzdeDBtzYN0cAO9NsbWl5teN-2ocbiexDNmBZV8oieGmcY9VoiYY-N8yVdSqrxst0DWLGNvfO_j31CdNO0Dy1IJ9luQwWK/s16000/Copycat%20Chipotle%20Chicken.jpg" /></a></div><br /><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: large;"><b>Ingredients</b></span></div><div style="text-align: justify;"><ul><li><span style="text-align: left;"><span style="font-family: times;">1-ounce</span></span><span style="font-family: times;"> dried chipotle Chile pepper</span></li><li><span style="text-align: left;"><span style="font-family: times;">1-ounce</span></span><span style="font-family: times;"> dried ancho Chile pepper</span></li><li><span style="font-family: times;">½ cup water</span></li><li><span style="font-family: times;">½ red onion, cut into small chunks</span></li><li><span style="font-family: times;">4 cloves garlic</span></li><li><span style="font-family: times;">2 teaspoons sea salt</span></li><li><span style="font-family: times;">1 teaspoon ground cumin</span></li><li><span style="font-family: times;">1 teaspoon dried oregano</span></li><li><span style="font-family: times;">1 teaspoon freshly ground black pepper</span></li><li><span style="font-family: times;">2 tablespoons olive oil</span></li><li><span style="font-family: times;">2 ½ pounds skinless, boneless chicken thighs</span></li></ul><div><span style="font-family: times;"><br /></span></div></div><div style="text-align: justify;"><span style="font-family: times; font-size: large;"><b>Instructions</b></span></div><div style="text-align: justify;"><ol><li><span style="font-family: times;">Place chipotle and ancho chile peppers in a shallow bowl; pour in water. Cover the bowl and let sit at room temperature until peppers are softened, 10 to 12 hours. Drain water and remove seeds from peppers.</span></li><li><span style="font-family: times;">Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.</span></li><li><span style="font-family: times;">Place chicken thighs between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.</span></li><li><span style="font-family: times;">Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate in the refrigerator for at least 8 hours.</span></li><li><span style="font-family: times;">Preheat an indoor grill with top and bottom plates for medium-high heat.</span></li><li><span style="font-family: times;">Remove chicken from the bag and discard marinade.</span></li><li><span style="font-family: times;">Place chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips and serve warm.</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52RlzDxdMeAC-B08KYjowiuReMqsJmQZl_h8Y44sPu3uPziBglJ9YjtiQ_ouqWPOcAKGyLMNaZdQ55wO1ajVPp0U0mAxS1eueVhXdf5B0SfxGLoteS7hMUrPpniE58y0cVKEYLKGM3smDXoxg7chQojTl4_p9JPIOhYrQ4QF3121uKV7gdDanC5rBI7BK/s640/chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52RlzDxdMeAC-B08KYjowiuReMqsJmQZl_h8Y44sPu3uPziBglJ9YjtiQ_ouqWPOcAKGyLMNaZdQ55wO1ajVPp0U0mAxS1eueVhXdf5B0SfxGLoteS7hMUrPpniE58y0cVKEYLKGM3smDXoxg7chQojTl4_p9JPIOhYrQ4QF3121uKV7gdDanC5rBI7BK/s16000/chicken.jpg" /></a></div></div><span style="font-family: times; font-size: x-small;"><div style="text-align: right;">Recipes Rainbow Jewels</div></span></div></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-52933819294058187522023-07-31T19:05:00.006-07:002023-07-31T19:05:35.923-07:00Sweet Restaurant Slaw<div style="text-align: justify;"><span style="font-family: times;">This sweet coleslaw recipe tastes like the slaw served at popular fried chicken or fish restaurants. It's excellent with burgers or on top of BBQ pork sandwiches, too!</span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA9nVGhZnJkdHB2Zn5uU7RX5ASESmnZ9bXhIjzfArYpY6FC68TZ-vEnyTCW-YSogaJthu1eKHQRfh0hq8-8U6Q5IzXQejUFUmk9I-HkS_kvzyrBuqRc5cFqc1Hq0isF9vrqufcTCRLNhsVkul-Oj1GJIJLMM0I9E0VDGxZjcEtC23SA_Xbwq8ZYF28HGv9/s1500/Sweet%20Restaurant%20Slaw%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA9nVGhZnJkdHB2Zn5uU7RX5ASESmnZ9bXhIjzfArYpY6FC68TZ-vEnyTCW-YSogaJthu1eKHQRfh0hq8-8U6Q5IzXQejUFUmk9I-HkS_kvzyrBuqRc5cFqc1Hq0isF9vrqufcTCRLNhsVkul-Oj1GJIJLMM0I9E0VDGxZjcEtC23SA_Xbwq8ZYF28HGv9/s16000/Sweet%20Restaurant%20Slaw%201.jpg" /></a></div><div><br /></div><div><span style="font-family: times; font-size: large;"><b>Ingredients</b></span></div><div><ul style="text-align: left;"><li><span style="font-family: times;">1 (16 ounce) bag coleslaw mix</span></li><li><span style="font-family: times;">2 tablespoons diced onion</span></li><li><span style="font-family: times;">⅔ cup creamy salad dressing (such as Miracle Whip™)</span></li><li><span style="font-family: times;">½ cup white sugar</span></li><li><span style="font-family: times;">3 tablespoons vegetable oil</span></li><li><span style="font-family: times;">1 tablespoon white vinegar</span></li><li><span style="font-family: times;">½ teaspoon poppy seeds</span></li><li><span style="font-family: times;">¼ teaspoon salt</span></li></ul></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times; font-size: large;"><b>Instructions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: times;">Combine coleslaw mix and onion in a large bowl.</span></li><li><span style="font-family: times;">Whisk salad dressing, sugar, vegetable oil, vinegar, poppy seeds, and salt together in a medium bowl until blended. Pour dressing over coleslaw mixture and toss to coat.</span></li><li><span style="font-family: times;">Chill for at least 2 hours before serving.</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwlxhpbKkgLpuLwB1eRFf2Gnr2XwJpdpLTb1n33j8Ja7CTh7x_1pDQcBL2SvQTPP3trlN7t4OmqkqvfIhXA20OivWyPjFfvIWlwJt4C-lURY9PYhwuZE7SP4EdI52dCaPsXiMtbOzr9ZNkHsPTEtRb6hUlI594EuYfKfMdfQht1KcbUZ9K8Ka9x_7vKA_/s641/Sweet%20Restaurant%20Slaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="552" data-original-width="641" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwlxhpbKkgLpuLwB1eRFf2Gnr2XwJpdpLTb1n33j8Ja7CTh7x_1pDQcBL2SvQTPP3trlN7t4OmqkqvfIhXA20OivWyPjFfvIWlwJt4C-lURY9PYhwuZE7SP4EdI52dCaPsXiMtbOzr9ZNkHsPTEtRb6hUlI594EuYfKfMdfQht1KcbUZ9K8Ka9x_7vKA_/s16000/Sweet%20Restaurant%20Slaw.jpg" /></a></div><span style="font-family: times;"><div style="text-align: right;"><span style="font-size: x-small;">Recipes Sandi</span></div></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-family: times;"><br /></span></div></div><div><br /></div><div><br /></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-33829320936979193002022-10-23T22:41:00.006-07:002022-10-23T22:41:56.928-07:00Pumpkin Cake<div style="text-align: justify;"><span style="font-family: times;">Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzYLpa2fQGjkSoBM2CFyqV6ntcq-y4KjZ1PkXwIxAysC-uNoGCU1FR8eSgO992FrLfGGyUUeTzrxiBX5tqrjF0i5z3VxgynPpZjM44-F47iHMIKOp6eqNfsQ2lZM1bROxGLlbIm0igAhozNPzABneSARvk7z4fq_-QXdyNV8Q38pjeak0F7DAs9JRtA/s1500/Pumpkin%20Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzYLpa2fQGjkSoBM2CFyqV6ntcq-y4KjZ1PkXwIxAysC-uNoGCU1FR8eSgO992FrLfGGyUUeTzrxiBX5tqrjF0i5z3VxgynPpZjM44-F47iHMIKOp6eqNfsQ2lZM1bROxGLlbIm0igAhozNPzABneSARvk7z4fq_-QXdyNV8Q38pjeak0F7DAs9JRtA/s16000/Pumpkin%20Cake.jpg" /></a></div><div style="text-align: justify;"><br /></div><div><span style="font-family: times; font-size: large;"><b>Ingredients</b></span></div><div><ul><li><span style="font-family: times;">1 cup vegetable oil</span></li><li><span style="font-family: times;">3 eggs</span></li><li><span style="font-family: times;">1 (15 ounce) can pumpkin puree</span></li><li><span style="font-family: times;">1 teaspoon vanilla extract</span></li><li><span style="font-family: times;">2 ½ cups white sugar</span></li><li><span style="font-family: times;">2 ½ cups all-purpose flour</span></li><li><span style="font-family: times;">1 teaspoon baking soda</span></li><li><span style="font-family: times;">1 teaspoon ground nutmeg</span></li><li><span style="font-family: times;">1 teaspoon ground allspice</span></li><li><span style="font-family: times;">1 teaspoon ground cinnamon</span></li><li><span style="font-family: times;">1 teaspoon ground cloves</span></li><li><span style="font-family: times;">¼ teaspoon salt</span></li><li><span style="font-family: times;">1 cup chopped walnuts (Optional)</span></li></ul></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times; font-size: large;"><b>Instructions</b></span></div><div><ol><li><span style="font-family: times;">Preheat oven to 350 degrees F (175 degrees C). </span></li><li><span style="font-family: times;">Grease one 10-inch bundt or tube pan.</span></li><li><span style="font-family: times;">Blend oil, beaten eggs, pumpkin and vanilla together.</span></li><li><span style="font-family: times;">Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. </span></li><li><span style="font-family: times;">Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. </span></li><li><span style="font-family: times;">Pour batter into the prepared pan.</span></li><li><span style="font-family: times;">Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. </span></li><li><span style="font-family: times;">Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieR-4vvE63m_i3SI0r7rMrFgLTm2_gREcQM6MWAsMVsqQsu9V4r5vB5eYB6IFTPJgSDr8G2vcrVzhYceu9MVjYvFTFWXXgwdhy7PgjhsGtRanQT26DWTs99qKSo_79Ptp4e900X1FybXBbl49rLRrLnqT8_m6yXTv87VNqr4W0BVB5mo0QOdm1s5VlIg/s930/Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="604" data-original-width="930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieR-4vvE63m_i3SI0r7rMrFgLTm2_gREcQM6MWAsMVsqQsu9V4r5vB5eYB6IFTPJgSDr8G2vcrVzhYceu9MVjYvFTFWXXgwdhy7PgjhsGtRanQT26DWTs99qKSo_79Ptp4e900X1FybXBbl49rLRrLnqT8_m6yXTv87VNqr4W0BVB5mo0QOdm1s5VlIg/s16000/Cake.jpg" /></a></div><span style="font-family: times;"><div style="text-align: right;"><span style="font-size: x-small;">Recipes Dottie</span></div></span><span style="font-family: times;"><br /></span></div></div><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div><br /></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-24283016617466338602022-10-23T22:28:00.006-07:002022-10-23T22:28:59.070-07:00Pumpkin Whoopie Pies<div style="text-align: justify;"><span style="font-family: times;">A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better.</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQAHNArp4MluLiFKGOlHY_jkw2dMfns4Fh5JoL64dMwhGSUX3IKjt7OHS_myBwlNwnVHYFpswggm0wqrN438ePD56IqOcJ9zWQC25-8LeupEiGIMEyRBrmNgW2_0kAInBrcgOFNoM1yiWT-He7bqRl__lfFQd6qyoZz6SPPZfVMHG-sNPFvKcK4fa2w/s1500/Pumpkin%20Whoopie%20Pies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQAHNArp4MluLiFKGOlHY_jkw2dMfns4Fh5JoL64dMwhGSUX3IKjt7OHS_myBwlNwnVHYFpswggm0wqrN438ePD56IqOcJ9zWQC25-8LeupEiGIMEyRBrmNgW2_0kAInBrcgOFNoM1yiWT-He7bqRl__lfFQd6qyoZz6SPPZfVMHG-sNPFvKcK4fa2w/s16000/Pumpkin%20Whoopie%20Pies.jpg" /></a></div><div style="text-align: justify;"><br /></div><div><span style="font-family: times; font-size: large;"><b>Ingredients</b></span></div><div><ul><li><span style="font-family: times;">2 cups packed brown sugar</span></li><li><span style="font-family: times;">1 cup vegetable oil</span></li><li><span style="font-family: times;">1 ½ cups solid pack pumpkin puree</span></li><li><span style="font-family: times;">2 eggs</span></li><li><span style="font-family: times;">3 cups all-purpose flour</span></li><li><span style="font-family: times;">1 teaspoon salt</span></li><li><span style="font-family: times;">1 teaspoon baking powder</span></li><li><span style="font-family: times;">1 teaspoon baking soda</span></li><li><span style="font-family: times;">1 teaspoon vanilla extract</span></li><li><span style="font-family: times;">1 ½ tablespoons ground cinnamon</span></li><li><span style="font-family: times;">½ tablespoon ground ginger</span></li><li><span style="font-family: times;">½ tablespoon ground cloves</span></li><li><span style="font-family: times;">1 egg white</span></li><li><span style="font-family: times;">2 tablespoons milk</span></li><li><span style="font-family: times;">1 teaspoon vanilla extract</span></li><li><span style="font-family: times;">2 cups confectioners' sugar</span></li><li><span style="font-family: times;">¾ cup shortening</span></li></ul></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times; font-size: large;"><b>Instructions</b></span></div><div><ol><li><span style="font-family: times;">Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.</span></li><li><span style="font-family: times;">Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. </span></li><li><span style="font-family: times;">Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.</span></li><li><span style="font-family: times;">Drop dough by heaping teaspoons onto the prepared baking sheets. </span></li><li><span style="font-family: times;">Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. </span></li><li><span style="font-family: times;">Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.</span></li></ol></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;"><b>To Make Whoopie Pie Filling:</b> </span></div><div><ol><li><span style="font-family: times;">Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. </span></li><li><span style="font-family: times;">Mix well then beat in the shortening and the remaining cup of confectioners' sugar. </span></li><li><span style="font-family: times;">Beat until light and fluffy.</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqC2I11K6R1k5ZIgciLwgA8C6YSSuE2SyfBScrAGs5vcvpembVwCZm39k1nZ5848u5EBX1F0xxpywVIERhSmWYl5DG0jUHfJ2frfqkewyTMvLm98V92TWommULVrYfl6t8UEuERb3WSt-h2sHCLibOXHcBTCsNTAoj3iK6fjKx_5SRaooBoqwWmxxDA/s608/Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqC2I11K6R1k5ZIgciLwgA8C6YSSuE2SyfBScrAGs5vcvpembVwCZm39k1nZ5848u5EBX1F0xxpywVIERhSmWYl5DG0jUHfJ2frfqkewyTMvLm98V92TWommULVrYfl6t8UEuERb3WSt-h2sHCLibOXHcBTCsNTAoj3iK6fjKx_5SRaooBoqwWmxxDA/s16000/Pie.jpg" /></a></div><span style="font-family: times; font-size: x-small;"><div style="text-align: right;">Recipes V Stogner</div></span><span style="font-family: times;"><br /></span></div></div><div><br /></div><span style="font-family: times;"><br /></span></div><div><br /></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-19481816295740009782022-10-19T03:02:00.000-07:002022-10-19T03:02:14.629-07:00Fettuccine Alfredo<div style="text-align: justify;"><span style="font-family: times;">I created this fettuccine Alfredo by modifying my mother's recipe. I get nothing but rave reviews when I make this dish. My boyfriend is a fettuccine Alfredo connoisseur, and he scrapes the pan every time. I must warn you, this recipe is not for the health-conscious!</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLl3OOLtc6ngczbDjJkxfkUKWVmspXC2hcMgIEZr1llXlbu5Ofx5bX_mld3VlQbCbwnqr8wanLTa3LfmwpEvy1eHatLa_wLX-NgyNIljzljNM1nJz01pz57v5jEx5qytZQeCG52RNrKe68b1lO8XIajCtlzQkdkxjNGeSJfJfb_kIs5MLl8EvGkGOHA/s1500/Fettuccine%20Alfredo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLl3OOLtc6ngczbDjJkxfkUKWVmspXC2hcMgIEZr1llXlbu5Ofx5bX_mld3VlQbCbwnqr8wanLTa3LfmwpEvy1eHatLa_wLX-NgyNIljzljNM1nJz01pz57v5jEx5qytZQeCG52RNrKe68b1lO8XIajCtlzQkdkxjNGeSJfJfb_kIs5MLl8EvGkGOHA/s16000/Fettuccine%20Alfredo.jpg" /></a></div><br /><span style="font-family: times;"><div><b><span style="font-size: large;">Ingredients</span></b></div><div><ul><li>24 ounces dry fettuccine pasta</li><li>1 cup butter</li><li>¾ pint heavy cream</li><li>salt and pepper to taste</li><li>1 dash garlic salt</li><li>¾ cup grated Romano cheese</li><li>½ cup grated Parmesan cheese</li></ul></div><div><br /></div><div><b><span style="font-size: large;">Instructions</span></b></div><div><ol><li>Bring a large pot of lightly salted water to a boil. </li><li>Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.</li><li>Melt butter into cream in a large saucepan over low heat; add salt, pepper, and garlic salt. </li><li>Increase the heat to medium; stir in grated Romano and Parmesan cheese until melted and sauce has thickened.</li><li>Add cooked pasta to sauce and toss until thoroughly coated; serve immediately.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIFkiQZ41Bk_UmQICe0c4NW9Zpdqzh0gfe-Z-9pSqkniUFBe-dBza1WFM64x5nWgWgIwK2qFHsg3fbNzF6XFpHi6IzJUxEw9qRSg3ilG0oK-r_DeuEzoIdkB1GepTrRqQ62XBojAqS5P2MN_h8CcT_zRjEMi8kPjxrA3mphAns1gz2L3ToQvqK_083Q/s508/alfredo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="508" data-original-width="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIFkiQZ41Bk_UmQICe0c4NW9Zpdqzh0gfe-Z-9pSqkniUFBe-dBza1WFM64x5nWgWgIwK2qFHsg3fbNzF6XFpHi6IzJUxEw9qRSg3ilG0oK-r_DeuEzoIdkB1GepTrRqQ62XBojAqS5P2MN_h8CcT_zRjEMi8kPjxrA3mphAns1gz2L3ToQvqK_083Q/s16000/alfredo.jpg" /></a></div><span style="font-size: x-small;"><div style="text-align: right;">Recipes erin marie</div></span><div><br /></div></div><div><br /></div></span></div><div><br /></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-50549675087906039362022-10-19T02:30:00.002-07:002022-10-19T02:30:21.843-07:00Ultimate Twice Baked Potatoes<div style="text-align: justify;"><span style="font-family: times;">I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5nIxxYeQdEoiMqN9pRi_lw6lMQmm_03tAyGlzGtSpmvzPvO17Gz7PSwH8-W7D6510Xcj0oKPf9om5DLDqkfyOcUpb94eNvhXyZlNAnOjlU7M3e72mwnrcsuWc8h60IO8kCXgy9JJI2f5RJ0K1OPbBC-vHcYeGRcfsEDCYgMHFQvMkGH24z9h-VZ4jA/s1500/Ultimate%20Twice%20Baked%20Potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5nIxxYeQdEoiMqN9pRi_lw6lMQmm_03tAyGlzGtSpmvzPvO17Gz7PSwH8-W7D6510Xcj0oKPf9om5DLDqkfyOcUpb94eNvhXyZlNAnOjlU7M3e72mwnrcsuWc8h60IO8kCXgy9JJI2f5RJ0K1OPbBC-vHcYeGRcfsEDCYgMHFQvMkGH24z9h-VZ4jA/s16000/Ultimate%20Twice%20Baked%20Potatoes.jpg" /></a></div><br /><span style="font-family: times;"><div><b><span style="font-size: large;">Ingredients</span></b></div><div><ul><li>4 large baking potatoes</li><li>8 slices beef bacon</li><li>1 cup sour cream</li><li>½ cup milk</li><li>4 tablespoons butter</li><li>½ teaspoon salt</li><li>½ teaspoon pepper</li><li>1 cup shredded Cheddar cheese, divided</li><li>8 green onions, sliced, divided</li></ul></div><div><br /></div><div><b><span style="font-size: large;">Instructions</span></b></div><div><ol><li>Preheat oven to 350 degrees F (175 degrees C).</li><li>Bake potatoes in preheated oven for 1 hour.</li><li>Meanwhile, place bacon in a large, deep skillet. </li><li>Cook over medium high heat until evenly brown. </li><li>Drain, crumble and set aside.</li><li>When potatoes are done allow them to cool for 10 minutes. </li><li>Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. </li><li>To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. </li><li>Mix with a hand mixer until well blended and creamy. </li><li>Spoon the mixture into the potato skins. </li><li>Top each with remaining cheese, green onions and bacon.</li><li>Bake for another 15 minutes.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhcjUGrkZ0HnCi4bhwHQOjeCTWHe2Dyk9xWL5LaUth0fzBtl8NbMQxc-c__99QZPvm9RP2T8Qjpk1waEM60ae4Kiua25omOSdGbJKKxL8UY1iRK1gT8ukcokGnnAGmoHZWMq5lk7benKFKE7MiXm3-DfC1dgA2W4jwi_RiO8IrEZVbtLze0-zRfbTaw/s648/potato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="570" data-original-width="648" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhcjUGrkZ0HnCi4bhwHQOjeCTWHe2Dyk9xWL5LaUth0fzBtl8NbMQxc-c__99QZPvm9RP2T8Qjpk1waEM60ae4Kiua25omOSdGbJKKxL8UY1iRK1gT8ukcokGnnAGmoHZWMq5lk7benKFKE7MiXm3-DfC1dgA2W4jwi_RiO8IrEZVbtLze0-zRfbTaw/s16000/potato.jpg" /></a></div><span style="font-size: x-small;"><div style="text-align: right;">Recipes ponygirl64</div></span><div style="text-align: right;"><br /></div></div><div><br /></div></span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><p style="text-align: justify;"><span style="font-family: times;"><br /></span></p><p style="text-align: justify;"><span style="font-family: times;"><br /></span></p><div style="text-align: justify;"><br /></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-80196236753251656162022-10-12T19:17:00.001-07:002022-10-12T19:17:12.631-07:00The Best Thai Coconut Soup<div style="text-align: justify;"><span style="font-family: times;">This Thai coconut soup is full of authentic, bold, and delicious Thai flavors. This is the best Thai soup recipe out there — you won't be disappointed with this one! Serve over steamed rice.</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PPSKmNM_YjfOGuP56Q61YKbWfF8plGXPm_Xm1OxtRTEydcNqBdsV8NSw2K9UKOfvMBUdTfwdk-54rhcE9grxveHKai0Zn2lHeY2ltp3qww5CflMzfvShA_K6Ty5uqvJEPmi6vcJYL6P2Mqzd_qklX8T_0B-08HXZR5YA0V01WjraJtSiHChlAsGhxg/s1500/The%20Best%20Thai%20Coconut%20Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PPSKmNM_YjfOGuP56Q61YKbWfF8plGXPm_Xm1OxtRTEydcNqBdsV8NSw2K9UKOfvMBUdTfwdk-54rhcE9grxveHKai0Zn2lHeY2ltp3qww5CflMzfvShA_K6Ty5uqvJEPmi6vcJYL6P2Mqzd_qklX8T_0B-08HXZR5YA0V01WjraJtSiHChlAsGhxg/s16000/The%20Best%20Thai%20Coconut%20Soup.jpg" /></a></div><div style="text-align: justify;"><br /></div><div><span style="font-family: times; font-size: large;"><b>Ingredients</b></span></div><div><ul><li><span style="font-family: times;">1 tablespoon vegetable oil</span></li><li><span style="font-family: times;">2 tablespoons grated fresh ginger</span></li><li><span style="font-family: times;">2 teaspoons red curry paste</span></li><li><span style="font-family: times;">1 stalk lemon grass, minced</span></li><li><span style="font-family: times;">4 cups chicken broth</span></li><li><span style="font-family: times;">3 tablespoons fish sauce</span></li><li><span style="font-family: times;">1 tablespoon light brown sugar</span></li><li><span style="font-family: times;">3 (13.5 ounce) cans coconut milk</span></li><li><span style="font-family: times;">½ pound fresh shiitake mushrooms, sliced</span></li><li><span style="font-family: times;">1 pound medium shrimp - peeled and deveined</span></li><li><span style="font-family: times;">2 tablespoons fresh lime juice</span></li><li><span style="font-family: times;">salt to taste</span></li><li><span style="font-family: times;">¼ cup chopped fresh cilantro</span></li></ul></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times; font-size: large;"><b>Instructions</b></span></div><div><ol><li><span style="font-family: times;">Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.</span></li><li><span style="font-family: times;">Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.</span></li><li><span style="font-family: times;">Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.</span></li><li><span style="font-family: times;">Add shrimp; cook until no longer translucent, about 5 minutes. </span></li><li><span style="font-family: times;">Stir in lime juice; season with salt and garnish with cilantro.</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhXJTEd3eqjkFOf2VmUN8CC42SgHu_L04hRkSC5pAb12iKsuxETBkd1H3G1MotWcUyvHMQIC6QCjrY8CBN8ZK1iMuqloJaoPL0sdykgDfz_bV8j1hlzU9vs2q3Yh86bmZ9gvHFkW7Rxoh-w2om1kTFYBJYT4fAxs7nBCLLYAStXNFIge4mSpUAHOz_Q/s644/thai%20suop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhXJTEd3eqjkFOf2VmUN8CC42SgHu_L04hRkSC5pAb12iKsuxETBkd1H3G1MotWcUyvHMQIC6QCjrY8CBN8ZK1iMuqloJaoPL0sdykgDfz_bV8j1hlzU9vs2q3Yh86bmZ9gvHFkW7Rxoh-w2om1kTFYBJYT4fAxs7nBCLLYAStXNFIge4mSpUAHOz_Q/s16000/thai%20suop.jpg" /></a></div><span style="font-family: times; font-size: x-small;"><div style="text-align: right;">Recipes Jessica</div></span><span style="font-family: times;"><br /></span></div></div><div><span style="font-family: times;"><br /></span></div><span style="font-family: times;"><br /></span></div><p style="text-align: justify;"><span style="font-family: times;"><br /></span></p><p style="text-align: justify;"><span style="font-family: times;"><br /></span></p><div><br /></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-58096009514526629322022-10-12T18:55:00.007-07:002022-10-12T18:55:55.306-07:00Chicken Tortilla Soup<div style="text-align: justify;"><span style="font-family: times;">This chicken tortilla soup with shredded chicken, black beans, and corn is quick to make, full of flavor, and very filling! It's garnished with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, and green onion. This soup freezes well.</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVCbBFBpnE7WESTGxVdF91UM6FoBxbQbMdnK8dcsGaplO-_EMBBFZ_oh6gYvxyawcs_kYj7_zEqURpwgrr211ibhellbfh3FrI8uM7s2VhQEcXMXD4RW09J2bDvlf7oaSmYJPkUiFz8QvpX-B6otoObv_HkyL6qrq50I9IZBSgNZvFClap98uVnc1vQ/s1500/Chicken%20Tortilla%20Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVCbBFBpnE7WESTGxVdF91UM6FoBxbQbMdnK8dcsGaplO-_EMBBFZ_oh6gYvxyawcs_kYj7_zEqURpwgrr211ibhellbfh3FrI8uM7s2VhQEcXMXD4RW09J2bDvlf7oaSmYJPkUiFz8QvpX-B6otoObv_HkyL6qrq50I9IZBSgNZvFClap98uVnc1vQ/s16000/Chicken%20Tortilla%20Soup.jpg" /></a></div><br /><div><div style="text-align: justify;"><span style="font-family: times; font-size: large;"><b>Ingredients</b></span></div><div style="text-align: justify;"><ul><li><span style="font-family: times;">1 tablespoon olive oil</span></li><li><span style="font-family: times;">1 medium onion, chopped</span></li><li><span style="font-family: times;">3 cloves garlic, minced</span></li><li><span style="font-family: times;">1 (28 ounce) can crushed tomatoes</span></li><li><span style="font-family: times;">1 (10.5 ounce) can condensed chicken broth</span></li><li><span style="font-family: times;">1 ¼ cups water</span></li><li><span style="font-family: times;">2 teaspoons chili powder</span></li><li><span style="font-family: times;">1 teaspoon dried oregano</span></li><li><span style="font-family: times;">1 (15 ounce) can black beans, rinsed and drained</span></li><li><span style="font-family: times;">2 large boneless chicken breast halves, cooked and cut into bite-sized pieces</span></li><li><span style="font-family: times;">1 cup whole corn kernels, cooked</span></li><li><span style="font-family: times;">1 cup white hominy</span></li><li><span style="font-family: times;">1 (4 ounce) can chopped green chile peppers</span></li><li><span style="font-family: times;">¼ cup chopped fresh cilantro</span></li><li><span style="font-family: times;">½ cup crushed tortilla chips, or to taste</span></li><li><span style="font-family: times;">2 medium avocados, sliced, or to taste</span></li><li><span style="font-family: times;">½ cup shredded Monterey Jack cheese, or to taste</span></li><li><span style="font-family: times;">2 tablespoons chopped green onions, or to taste</span></li></ul></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: large;"><b>Instructions</b></span></div><div style="text-align: justify;"><ol><li><span style="font-family: times;">Heat oil in a stockpot over medium heat. Add onion and garlic; saute until soft, about 5 minutes. </span></li><li><span style="font-family: times;">Stir in crushed tomatoes, condensed broth, water, chili powder, and oregano; bring to a boil. </span></li><li><span style="font-family: times;">Reduce heat and simmer for 5 to 10 minutes.</span></li><li><span style="font-family: times;">Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.</span></li><li><span style="font-family: times;">Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2V3AATYq2KnlBHmEYRogn5Re4BFSKmPlwCTFVLzN_u8cb0TxXCDjyGd7azk6tNLzjtH2bPYcYgS2l_QrPhlZQdR0FW2v0elPWuYi2ODcFpMK1UrnKZFFs9iqtBgmxaWU9PA59hWZa143ggIup34DyKFkN7oDuyVOcXK1go3_tmXvLoLgcXW3Lh9apQ/s830/SOUP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="637" data-original-width="830" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2V3AATYq2KnlBHmEYRogn5Re4BFSKmPlwCTFVLzN_u8cb0TxXCDjyGd7azk6tNLzjtH2bPYcYgS2l_QrPhlZQdR0FW2v0elPWuYi2ODcFpMK1UrnKZFFs9iqtBgmxaWU9PA59hWZa143ggIup34DyKFkN7oDuyVOcXK1go3_tmXvLoLgcXW3Lh9apQ/s16000/SOUP.jpg" /></a></div><span style="font-family: times;"><div style="text-align: right;"><span style="font-size: x-small;">Recipes Star Pooley</span></div></span><span style="font-family: times;"><br /></span></div></div></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-72848097022859390982022-10-10T21:17:00.002-07:002022-10-10T21:17:22.299-07:00Chipotle Turkey Tacos<div style="text-align: justify;"><span style="font-family: times;">These chipotle turkey tacos satisfy your takeout craving without breaking your weekday calorie budget. I season lean ground turkey with chipotle peppers, spices, and a touch of honey. The chipotle turkey meat works well as a filling for tacos or as a picadillo to top roasted sweet potatoes.</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33HwMgj1TZm76xTx_R2yhxFd9Gj4D7A8jBtl1bqjdbUTRtLw-aTeBLtJdbJj39UuwHhiP8R-x-kZF7UyS5dOOPR6BNAA2EkGlHcNPY6x8P65MS20WQiFqKyw7mWQd1gegWiEUI1fKAn_kd525d6JmLtJ7SCGehR2BJTOJt4sYhZ2cP1QHAzS4CehFaA/s1500/Chipotle%20Turkey%20Tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33HwMgj1TZm76xTx_R2yhxFd9Gj4D7A8jBtl1bqjdbUTRtLw-aTeBLtJdbJj39UuwHhiP8R-x-kZF7UyS5dOOPR6BNAA2EkGlHcNPY6x8P65MS20WQiFqKyw7mWQd1gegWiEUI1fKAn_kd525d6JmLtJ7SCGehR2BJTOJt4sYhZ2cP1QHAzS4CehFaA/s16000/Chipotle%20Turkey%20Tacos.jpg" /></a></div><div style="text-align: justify;"><br /></div><div><span style="font-family: times; font-size: large;"><b>Ingredients</b></span></div><div><ul><li><span style="font-family: times;">Olive oil or avocado oil spray</span></li><li><span style="font-family: times;">1 tablespoon olive oil (use 2 if you’re using ground turkey breast)</span></li><li><span style="font-family: times;">1 yellow onion, diced</span></li><li><span style="font-family: times;">1 pound ground turkey (if you use ground turkey breast, you may need more olive oil)</span></li><li><span style="font-family: times;">2 cloves garlic, minced</span></li><li><span style="font-family: times;">1 teaspoon ground cumin</span></li><li><span style="font-family: times;">1 teaspoon dried oregano</span></li><li><span style="font-family: times;">1 teaspoon ground smoked paprika</span></li><li><span style="font-family: times;">3 chipotle peppers in adobo sauce, finely chopped</span></li><li><span style="font-family: times;">3 tablespoons adobo sauce</span></li><li><span style="font-family: times;">1 tablespoon tomato paste</span></li><li><span style="font-family: times;">½ cup water</span></li><li><span style="font-family: times;">1–2 tablespoons apple cider vinegar</span></li><li><span style="font-family: times;">½ tablespoon honey</span></li><li><span style="font-family: times;">6–8 corn tortillas</span></li><li><span style="font-family: times;">6–8 slices of cheese (your choice)</span></li></ul></div><div><span style="font-family: times;"><b>Optional toppings:</b></span></div><div><ul><li><span style="font-family: times;">Pickled red onion</span></li><li><span style="font-family: times;">Sour cream or Greek yogurt</span></li><li><span style="font-family: times;">Guacamole</span></li><li><span style="font-family: times;">Salsa</span></li></ul></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times; font-size: large;"><b>Instructions</b></span></div><div><ol><li><span style="font-family: times;">Line a rimmed baking sheet with aluminum foil. Spray the foil with olive or avocado oil spray. Preheat the oven to 425 degrees.</span></li><li><span style="font-family: times;">Heat the olive oil in a large saute pan over medium heat.</span></li><li><span style="font-family: times;">Add the onion along with ¼ teaspoon salt.</span></li><li><span style="font-family: times;">Cook until the onions are translucent and softened, 2 minutes.</span></li><li><span style="font-family: times;">Add the ground turkey and break the meat down using a wooden spoon.</span></li><li><span style="font-family: times;">Increase the heat to medium high and cook until the turkey is no longer pink, 6-8 minutes.</span></li><li><span style="font-family: times;">Add the garlic, cumin, oregano, and paprika to the turkey. Cook until fragrant, 1 minute.</span></li><li><span style="font-family: times;">Add the chopped chipotle pepper, the adobo sauce and tomato paste to the pan. Stir to coat the turkey with the chipotle sauce and cook out the tomato paste.</span></li><li><span style="font-family: times;">Add the water to the pan, bring to a simmer and cook, covered, for 20 minutes. Remove the cover and continue to simmer until excess liquid has evaporated.</span></li><li><span style="font-family: times;">Add 1 tablespoon apple cider vinegar along with the honey. Cook the meat a couple minutes longer to allow some of the honey to caramelize. Taste the meat analytically, adjusting salt and apple cider vinegar as necessary. I used a total of ½ teaspoon salt and 2 tablespoon apple cider vinegar.</span></li><li><span style="font-family: times;">Lay out the desired number of tortillas onto the oil-sprayed aluminum foil.</span></li><li><span style="font-family: times;">Lay a slice of cheese over ⅔ of each tortilla.</span></li><li><span style="font-family: times;">Scoop 2 large spoonfuls of ground turkey over half of the tortilla and fold each tortilla over. If the tortilla doesn’t stay folded, place the baking sheet in the oven for a couple minutes to melt the cheese. Then remove the tacos and fold the tortilla over in half.</span></li><li><span style="font-family: times;">Roast the tacos until the cheese is completely melted and the tortilla is browned and crispy, 20-25 minutes.</span></li><li><span style="font-family: times;">Serve with toppings of your choice.</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTIfmYEOSkQVcKADHAgtkQdM1WP_1cAHSZzEaSlW_GT7sszdvoT6kBzYx-zfZYLfljQDwjewDTOS0h_MUKxRD8rYwQlTBTMUSlPezx7PPE0sIEAscJ_l__A4mGfCkv44Z7AFORVhdeyrtAMZjqA4_4WO2STWW92ujXxm6SaDdXnnGAHYAoMZ-WuxzhQ/s626/Tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="454" data-original-width="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTIfmYEOSkQVcKADHAgtkQdM1WP_1cAHSZzEaSlW_GT7sszdvoT6kBzYx-zfZYLfljQDwjewDTOS0h_MUKxRD8rYwQlTBTMUSlPezx7PPE0sIEAscJ_l__A4mGfCkv44Z7AFORVhdeyrtAMZjqA4_4WO2STWW92ujXxm6SaDdXnnGAHYAoMZ-WuxzhQ/s16000/Tacos.jpg" /></a></div><div style="text-align: right;"><span style="font-family: times; font-size: x-small;">Recipes Sepideh Campos</span></div><div><br /></div><span style="font-family: times;"><br /></span></div></div><div><br /></div><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div><br /></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com1tag:blogger.com,1999:blog-3027408956127173106.post-53693109597876986422022-10-10T20:13:00.004-07:002022-10-10T20:13:48.447-07:00Ground Turkey Taco Meat<div style="text-align: justify;"><span style="font-family: times;">Your ground turkey tacos will have amazing flavor and fewer calories because of the ground turkey! It is a little spicy, but our family enjoys it this way. Because it has so much flavor, you cannot even tell it's not ground beef. It tastes great in tacos or as a topping for baked potatoes.</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkXs8ylVV_LKGtmjwxBFbEb2kmTTrMUEEVyR1WutrlA5yqad1fXM6aNPckKiXuFFdeaCB1fajXopmkIMPwrTbRPDkHCLPKf1yWbXt3Bay7bHkweQyjvn3MPgG8HRIbZER1uBk-DnCUBPfBHriSid4zTnRu72ggC5Ni4Bk7bqBuIpNmpADq1qiLelqqA/s1500/Ground%20Turkey%20Taco%20Meat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkXs8ylVV_LKGtmjwxBFbEb2kmTTrMUEEVyR1WutrlA5yqad1fXM6aNPckKiXuFFdeaCB1fajXopmkIMPwrTbRPDkHCLPKf1yWbXt3Bay7bHkweQyjvn3MPgG8HRIbZER1uBk-DnCUBPfBHriSid4zTnRu72ggC5Ni4Bk7bqBuIpNmpADq1qiLelqqA/s16000/Ground%20Turkey%20Taco%20Meat.jpg" /></a></div><br /><span style="font-family: times;"><div><b><span style="font-size: large;">Ingredients</span></b></div><div><ul><li>1 ½ tablespoons chili powder</li><li>2 teaspoons ground cumin</li><li>1 teaspoon ground paprika</li><li>1 teaspoon salt</li><li>½ teaspoon garlic powder</li><li>½ teaspoon onion powder</li><li>½ teaspoon dried oregano</li><li>¼ teaspoon cayenne pepper</li><li>12 ounces ground turkey</li><li>½ cup water</li><li>1 tablespoon cider vinegar</li><li>1 ½ teaspoons brown sugar</li></ul></div><div><br /></div><div><b><span style="font-size: large;">Instructions</span></b></div><div><ol><li>Combine chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne in a small bowl.</li><li>Heat a large nonstick skillet over medium heat. </li><li>Add ground turkey and cook, stirring to break up clumps, until no longer pink, about 5 minutes. </li><li>Stir in spice mixture and water. </li><li>Reduce heat and simmer, stirring occasionally, until most of the liquid is absorbed, about 10 minutes.</li><li>Stir in cider vinegar and brown sugar; simmer until flavors combine, 3 to 4 minutes. </li><li>Transfer to a serving bowl.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWIygyyjbSK9fCUD5GP7D5WoywdQzbQH9iIa2HLBKvUk8lGU-mWgC2ZrVzGTbQI9S_Vl7rTVpheEmU7vzf9r5CKWfpaCX-zqx6mNASonStRFg0VAW8muxVe2OfVoaet1VqxvK9ck6pgWhg_mfQSkjg5lBaz7v6nfqJzgxwJZLjlJtaQVuXUpYg8Td2A/s644/turkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="572" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWIygyyjbSK9fCUD5GP7D5WoywdQzbQH9iIa2HLBKvUk8lGU-mWgC2ZrVzGTbQI9S_Vl7rTVpheEmU7vzf9r5CKWfpaCX-zqx6mNASonStRFg0VAW8muxVe2OfVoaet1VqxvK9ck6pgWhg_mfQSkjg5lBaz7v6nfqJzgxwJZLjlJtaQVuXUpYg8Td2A/s16000/turkey.jpg" /></a></div><div style="text-align: right;"><span style="font-size: x-small;">Recipes Adnerb</span></div><div><br /></div><div><br /></div></div><div><br /></div></span></div><p style="text-align: justify;"><span style="font-family: times;"><br /></span></p><div><br /></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-52270363403849661612022-10-10T19:29:00.004-07:002022-10-10T19:29:43.829-07:00Downeast Maine Pumpkin Bread<div style="text-align: justify;"><span style="font-family: times;">This pumpkin bread is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. It's easy to make and perfect for holiday gift giving!</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_z-7QGzaMILJNvbFDk54osqhQ1xKeEFp8G22qpZVANp_ZG9-DXUE2R-Kp0yP5_9i8_phBbDkM0paUHcpG6nDYOejIBm4J7LpayQzzxjuhXh8L86CfBDnjfaekHHqOWO4vJSgkVQadYV1wN7hY1oKIEXpPpaZZnO8jjkid8SErLRweb4JFgp6aXnRaNA/s1500/Downeast%20Maine%20Pumpkin%20Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_z-7QGzaMILJNvbFDk54osqhQ1xKeEFp8G22qpZVANp_ZG9-DXUE2R-Kp0yP5_9i8_phBbDkM0paUHcpG6nDYOejIBm4J7LpayQzzxjuhXh8L86CfBDnjfaekHHqOWO4vJSgkVQadYV1wN7hY1oKIEXpPpaZZnO8jjkid8SErLRweb4JFgp6aXnRaNA/s16000/Downeast%20Maine%20Pumpkin%20Bread.jpg" /></a></div><br /><span style="font-family: times;"><div><b><span style="font-size: large;">Ingredients</span></b></div><div><ul><li>1 (15 ounce) can pumpkin puree</li><li>4 eggs</li><li>1 cup vegetable oil</li><li>⅔ cup water</li><li>3 cups white sugar</li><li>3 ½ cups all-purpose flour</li><li>2 teaspoons baking soda</li><li>1 ½ teaspoons salt</li><li>1 teaspoon ground cinnamon</li><li>1 teaspoon ground nutmeg</li><li>½ teaspoon ground cloves</li><li>¼ teaspoon ground ginger</li></ul></div><div><br /></div><div><b><span style="font-size: large;">Instructions</span></b></div><div><ol><li>Preheat oven to 350 degrees F (175 degrees C). </li><li>Grease and flour two 9x5 inch loaf pans.</li><li>In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. </li><li>In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.</li><li>Bake for about 50 minutes in the preheated oven. </li><li>Loaves are done when toothpick inserted in center comes out clean.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurQs_97YKARZYxzxPx9wXB3FcCyytMdeEreo4XF8VBQfTLqtrfjgsl7Plykifey2aF4a4g0C7JqUiAg-LrsU8eydo-26P8Rwl8MudLBxf4JORAVArSS55hn7r5FefoBc9x8NNHKn0DmGNV5IAItP9jksYGecAMimppbz_ZC9iJD2t651Tnpfy39sUQQ/s618/bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="618" data-original-width="601" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurQs_97YKARZYxzxPx9wXB3FcCyytMdeEreo4XF8VBQfTLqtrfjgsl7Plykifey2aF4a4g0C7JqUiAg-LrsU8eydo-26P8Rwl8MudLBxf4JORAVArSS55hn7r5FefoBc9x8NNHKn0DmGNV5IAItP9jksYGecAMimppbz_ZC9iJD2t651Tnpfy39sUQQ/s16000/bread.jpg" /></a></div><div style="text-align: right;"><span style="font-size: x-small;">Recipes Laurie</span></div><div><br /></div><div><br /></div></div><div><br /></div></span></div><div><br /></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-14226833061549454442022-09-28T19:09:00.007-07:002022-09-28T19:09:53.658-07:00Juicy Thanksgiving Turkey<div style="text-align: justify;"><span style="font-family: times;">This Thanksgiving turkey recipe was passed down to me by my mother and grandmother. Orange wedges and aromatics add flavor while cooking inside the bird while a chicken broth work their magic to keep the meat moist and tender. We would change the recipe a little every year since we never had it written down, but it always turned out incredibly juicy and succulent!</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9d3T7SuxFKK4K9QYKQCizSchhtdU-5kRHw7bT2l-dr71jed9TcLiuNEYAwrkLOcbJu21DRxhn8sKrNUEYqUlFbZUYIxh7wYPeIGFkJknhsSA2nWXVv6BWpn-x_ccoGF-bd9xeuZUzxBTp5YH_cOlLAch5ILURbLbCCXG6q1LZIY23Q4_0nEdnTZEvZw/s1500/Juicy%20Thanksgiving%20Turkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9d3T7SuxFKK4K9QYKQCizSchhtdU-5kRHw7bT2l-dr71jed9TcLiuNEYAwrkLOcbJu21DRxhn8sKrNUEYqUlFbZUYIxh7wYPeIGFkJknhsSA2nWXVv6BWpn-x_ccoGF-bd9xeuZUzxBTp5YH_cOlLAch5ILURbLbCCXG6q1LZIY23Q4_0nEdnTZEvZw/s16000/Juicy%20Thanksgiving%20Turkey.jpg" /></a></div><div style="text-align: justify;"><br /></div><div><span style="font-family: times; font-size: large;"><b>Ingredients</b></span></div><div><ul><li><span style="font-family: times;">2 tablespoons dried parsley</span></li><li><span style="font-family: times;">2 tablespoons ground dried rosemary</span></li><li><span style="font-family: times;">2 tablespoons rubbed dried sage</span></li><li><span style="font-family: times;">2 tablespoons dried thyme leaves</span></li><li><span style="font-family: times;">1 tablespoon lemon-pepper seasoning</span></li><li><span style="font-family: times;">1 tablespoon salt</span></li><li><span style="font-family: times;">1 (15 pound) whole turkey, neck and giblets removed</span></li><li><span style="font-family: times;">1 medium orange, cut into 8 wedges</span></li><li><span style="font-family: times;">1 medium onion, chopped into large pieces</span></li><li><span style="font-family: times;">1 medium carrot, cut into 1/2-inch slices</span></li><li><span style="font-family: times;">2 stalks celery, cut into 1/2-inch slices</span></li><li><span style="font-family: times;">1 (14.5 ounce) can chicken broth</span></li></ul></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times; font-size: large;"><b>Instructions</b></span></div><div><ol><li><span style="font-family: times;">Preheat the oven to 350 degrees F (175 degrees C). </span></li><li><span style="font-family: times;">Line a roaster with sheets of aluminum foil long enough to wrap around turkey.</span></li><li><span style="font-family: times;">Stir together parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt in a small bowl.</span></li><li><span style="font-family: times;">Rub herb mixture into the turkey cavity, then stuff with orange wedges, onion, carrot and celery. </span></li><li><span style="font-family: times;">Tie the legs together with kitchen string, then tuck the wings under the body. </span></li><li><span style="font-family: times;">Place turkey on the foil in the roasting pan.</span></li><li><span style="font-family: times;">Pour chicken broth over turkey, making sure to get some liquid in the cavity. </span></li><li><span style="font-family: times;">Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey.</span></li><li><span style="font-family: times;">Roast turkey in the preheated oven until juices run clear, 2 1/2 to 3 hours. </span></li><li><span style="font-family: times;">Uncover turkey and continue baking until the skin turns golden brown, 30 to 60 more minutes. </span></li><li><span style="font-family: times;">An instant-read thermometer inserted into the thickest part of thigh, near the bone, should read 180 degrees F (82 degrees C).</span></li><li><span style="font-family: times;">Remove turkey from the oven, cover with two sheets of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes.</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqkQtA3udKnTtKkB10Hv903dznCqgOytCXzxBAUmi_EODlW0Y97ZxoJAuHEtco2ZWNYe1NdHC3CzbPkybR09jjRxxkeD7rckc6HMIluJYaEdwWzhYIUk2dWXzhCWlzwuJjXd8x9_daMFuGZkbHaQ5DfHnvW9T6LI66k6cCK-RGVwMo6Yb2JNYrTgCyg/s2000/turkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="2000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqkQtA3udKnTtKkB10Hv903dznCqgOytCXzxBAUmi_EODlW0Y97ZxoJAuHEtco2ZWNYe1NdHC3CzbPkybR09jjRxxkeD7rckc6HMIluJYaEdwWzhYIUk2dWXzhCWlzwuJjXd8x9_daMFuGZkbHaQ5DfHnvW9T6LI66k6cCK-RGVwMo6Yb2JNYrTgCyg/s16000/turkey.jpg" /></a></div><span style="font-family: times; font-size: x-small;"><div style="text-align: right;">Recipe Kirsten</div></span><span style="font-family: times;"><br /></span></div></div><div><br /></div><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div><br /></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-17925392141914245192022-09-28T18:50:00.006-07:002022-09-28T18:50:58.746-07:00Pasta Pomodoro<div style="text-align: justify;"><span style="font-family: times;">Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZthxFQlhIjmBkN3YbCRzStWdnearDGnDAccvrmsXfzq-ecT5hz_kdi8Y28QtErUEsNZynD5FIUHQv4YEIaPL1L_lmTSMaZwz-qEcKXrG0g2RtSBH7PMeE43A_2Ll6H9SuF3GqlPEvsXm7AP6xpw6STN-c3Jx6YzMu-8TNK4dDQxyvu1mT0zt_bODAA/s1500/Pasta%20Pomodoro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZthxFQlhIjmBkN3YbCRzStWdnearDGnDAccvrmsXfzq-ecT5hz_kdi8Y28QtErUEsNZynD5FIUHQv4YEIaPL1L_lmTSMaZwz-qEcKXrG0g2RtSBH7PMeE43A_2Ll6H9SuF3GqlPEvsXm7AP6xpw6STN-c3Jx6YzMu-8TNK4dDQxyvu1mT0zt_bODAA/s16000/Pasta%20Pomodoro.jpg" /></a></div><div style="text-align: justify;"><br /></div><div><span style="font-family: times; font-size: large;"><b>Ingredients</b></span></div><div><ul><li><span style="font-family: times;">1 (16 ounce) package angel hair pasta</span></li><li><span style="font-family: times;">¼ cup olive oil</span></li><li><span style="font-family: times;">½ onion, chopped</span></li><li><span style="font-family: times;">4 cloves garlic, minced</span></li><li><span style="font-family: times;">2 cups roma (plum) tomatoes, diced</span></li><li><span style="font-family: times;">2 tablespoons balsamic vinegar</span></li><li><span style="font-family: times;">1 (10.75 ounce) can low-sodium chicken broth</span></li><li><span style="font-family: times;">crushed red pepper to taste</span></li><li><span style="font-family: times;">freshly ground black pepper to taste</span></li><li><span style="font-family: times;">2 tablespoons chopped fresh basil</span></li><li><span style="font-family: times;">¼ cup grated Parmesan cheese</span></li></ul></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times; font-size: large;"><b>Instructions</b></span></div><div><ol><li><span style="font-family: times;">Bring a large pot of lightly salted water to a boil. </span></li><li><span style="font-family: times;">Add pasta and cook for 8 minutes or until al dente; drain.</span></li><li><span style="font-family: times;">Pour olive oil in a large deep skillet over high-heat. </span></li><li><span style="font-family: times;">Saute onions and garlic until lightly browned. </span></li><li><span style="font-family: times;">Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.</span></li><li><span style="font-family: times;">Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. </span></li><li><span style="font-family: times;">Simmer for about 5 more minutes and serve topped with grated cheese.</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrcREmaDxOBpggbbT5IIj17E3qVig28AAEXzVynD5TwllAl68vQXf6xW4KY-c9c1X3TzdtjlDeMfY6atnjjr7YgTyEdMcgBTlZaF3Az1h04FdjAVbLQ-jA4XCh_rdj6eVNo0ssc506717egyKNuYwroOlyp7MYkiNXtnBk20_w5kc0rlxb30ljuq4xA/s960/pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrcREmaDxOBpggbbT5IIj17E3qVig28AAEXzVynD5TwllAl68vQXf6xW4KY-c9c1X3TzdtjlDeMfY6atnjjr7YgTyEdMcgBTlZaF3Az1h04FdjAVbLQ-jA4XCh_rdj6eVNo0ssc506717egyKNuYwroOlyp7MYkiNXtnBk20_w5kc0rlxb30ljuq4xA/s16000/pasta.jpg" /></a></div><div style="text-align: right;"><span style="font-family: times; font-size: x-small;">Recipes Dinah</span></div><span style="font-family: times;"><br /></span></div></div><span style="font-family: times;"><br /></span></div><div><br /></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-84992331227860428372022-09-25T19:36:00.006-07:002022-09-25T19:36:59.358-07:00Fluffy Pancakes<div style="text-align: justify;"><span style="font-family: times;">Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ORiB6Gii5ERHgfy69xQxCi3_4k80fofx0ZZTky1ZUFcmdfM39M5Vnxe_VLU8erDdjMHF8mg7t_FqQ6i356MB7KhVrP5Kqwkzo__rlpaQX-i1tr70Qe85WJCZzFHIHKFYopgB8nAFVTvPkFcM83mrpLleEevKkCj5W4seW7o4_lVNrKu7NdIg7Kxv-g/s1500/Fluffy%20Pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ORiB6Gii5ERHgfy69xQxCi3_4k80fofx0ZZTky1ZUFcmdfM39M5Vnxe_VLU8erDdjMHF8mg7t_FqQ6i356MB7KhVrP5Kqwkzo__rlpaQX-i1tr70Qe85WJCZzFHIHKFYopgB8nAFVTvPkFcM83mrpLleEevKkCj5W4seW7o4_lVNrKu7NdIg7Kxv-g/s16000/Fluffy%20Pancakes.jpg" /></a></div><div style="text-align: justify;"><br /></div><div><span style="font-family: times; font-size: large;"><b>Ingredients</b></span></div><div><ul><li><span style="font-family: times;">¾ cup milk</span></li><li><span style="font-family: times;">2 tablespoons white vinegar</span></li><li><span style="font-family: times;">1 cup all-purpose flour</span></li><li><span style="font-family: times;">2 tablespoons white sugar</span></li><li><span style="font-family: times;">1 teaspoon baking powder</span></li><li><span style="font-family: times;">½ teaspoon baking soda</span></li><li><span style="font-family: times;">½ teaspoon salt</span></li><li><span style="font-family: times;">1 egg</span></li><li><span style="font-family: times;">2 tablespoons butter, melted</span></li><li><span style="font-family: times;">cooking spray</span></li></ul></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times; font-size: large;"><b>Instructions</b></span></div><div><ol><li><span style="font-family: times;">Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".</span></li><li><span style="font-family: times;">Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. </span></li><li><span style="font-family: times;">Whisk egg and butter into "soured" milk. </span></li><li><span style="font-family: times;">Pour the flour mixture into the wet ingredients and whisk until lumps are gone.</span></li><li><span style="font-family: times;">Heat a large skillet over medium heat, and coat with cooking spray. </span></li><li><span style="font-family: times;">Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. </span></li><li><span style="font-family: times;">Flip with a spatula, and cook until browned on the other side.</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZiqKHoxrbqbvBxRDziiLHclEICjDiZs7aJaQ9CgeJMPtYZNJYuYe4SY_RvltxGbz1zimBUaGiboChu8P-gENxvNhnxk_r6xGz0trHL4xS4dy8sXWvMI9zG6Zvp-R474Pim5xUFmD_LVh1simyrG_LoM4thw6Tzb2CcvUcefwInppcjvwMMB0JDBq4Q/s2000/pancake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="2000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZiqKHoxrbqbvBxRDziiLHclEICjDiZs7aJaQ9CgeJMPtYZNJYuYe4SY_RvltxGbz1zimBUaGiboChu8P-gENxvNhnxk_r6xGz0trHL4xS4dy8sXWvMI9zG6Zvp-R474Pim5xUFmD_LVh1simyrG_LoM4thw6Tzb2CcvUcefwInppcjvwMMB0JDBq4Q/s16000/pancake.jpg" /></a></div><span style="font-size: x-small;"><div style="text-align: right;"><span style="font-family: times;">Recipes kris</span></div></span><span style="font-family: times;"><br /></span></div></div><div><br /></div><span style="font-family: times;"><br /></span></div><div><br /></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-12102443219767148912022-09-25T19:25:00.000-07:002022-09-25T19:25:09.518-07:00Air Fryer Chicken Thighs<div style="text-align: left;"><span style="font-family: times;">These tasty air fryer chicken thighs have juicy meat and crispy skin; you will love this quick chicken recipe that is ready for the table in less than 30 minutes!</span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YpqJHitKLiQEsyNuWDfbx0QIO1ey981hpwj9JWZFM6UtaSSKP2hXd4IfHS_3fHd6ySfZaQURwUBKLV06SzZRTULlbYqR1jo3ZGRrBaPEAe_Kz4W14zHjiQGkSq0QMzdr0Iclv4rwXq8yEu0nJ392efGzhzxw7UHZWrRUbPM3vWHzoKFKk4xJNDXfmA/s1500/Air%20Fryer%20Chicken%20Thighs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YpqJHitKLiQEsyNuWDfbx0QIO1ey981hpwj9JWZFM6UtaSSKP2hXd4IfHS_3fHd6ySfZaQURwUBKLV06SzZRTULlbYqR1jo3ZGRrBaPEAe_Kz4W14zHjiQGkSq0QMzdr0Iclv4rwXq8yEu0nJ392efGzhzxw7UHZWrRUbPM3vWHzoKFKk4xJNDXfmA/s16000/Air%20Fryer%20Chicken%20Thighs.jpg" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: justify;"><span style="font-family: times; font-size: large;"><b>Ingredients</b></span></div><div style="text-align: justify;"><ul><li><span style="font-family: times;">4 skin-on, boneless chicken thighs</span></li><li><span style="font-family: times;">2 teaspoons extra-virgin olive oil</span></li><li><span style="font-family: times;">1 teaspoon smoked paprika</span></li><li><span style="font-family: times;">¾ teaspoon garlic powder</span></li><li><span style="font-family: times;">½ teaspoon salt</span></li><li><span style="font-family: times;">½ teaspoon ground black pepper</span></li></ul></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: large;"><b>Instructions</b></span></div><div style="text-align: justify;"><ol><li><span style="font-family: times;">Preheat an air fryer to 400 degrees F (200 degrees C).</span></li><li><span style="font-family: times;">Pat chicken thighs dry with a paper towel and brush skins with olive oil. </span></li><li><span style="font-family: times;">Place chicken thighs, skin-side down, in a single layer on a plate.</span></li><li><span style="font-family: times;">Combine smoked paprika, garlic powder, salt, and pepper in a bowl. </span></li><li><span style="font-family: times;">Sprinkle 1/2 of the seasoning mixture evenly over thighs. </span></li><li><span style="font-family: times;">Turn thighs over and evenly sprinkle with remaining seasoning. </span></li><li><span style="font-family: times;">Arrange thighs, skin-side up, in a single layer in the air fryer basket.</span></li><li><span style="font-family: times;">Cook in the preheated air fryer until thighs are brown and the juices run clear, about 18 minutes. </span></li><li><span style="font-family: times;">An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMrcZe5_KIKkSfd-mU4h1mt_cyCpHGiCqjt0hLvqTrzzoh9aiyD5M7stEeQdQxvMGBAKc7GgnBEwFMePuwpXjG8TbV_pw1Vwpytni_nIyJSirOV4S1hcZSHgZMp30x421BowfDl4W9okBV2wveh8iGC9FdR6utw2WxM6AF1XswMVMGGs6iVJzNfmOeA/s1280/chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMrcZe5_KIKkSfd-mU4h1mt_cyCpHGiCqjt0hLvqTrzzoh9aiyD5M7stEeQdQxvMGBAKc7GgnBEwFMePuwpXjG8TbV_pw1Vwpytni_nIyJSirOV4S1hcZSHgZMp30x421BowfDl4W9okBV2wveh8iGC9FdR6utw2WxM6AF1XswMVMGGs6iVJzNfmOeA/s16000/chicken.jpg" /></a></div><span style="font-family: times;"><div style="text-align: right;"><span style="font-size: x-small;">Recipes Bibi</span></div></span><span style="font-family: times;"><br /></span></div></div><span style="font-family: times;"><div style="text-align: justify;"><br /></div></span></div><div style="text-align: justify;"><br /></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0tag:blogger.com,1999:blog-3027408956127173106.post-39210737159540608452022-09-20T19:46:00.004-07:002022-09-20T19:46:39.012-07:00Pumpkin Chocolate Chip Cookies<div style="text-align: justify;"><span style="font-family: times;">These pumpkin chocolate chip cookies are for those of us who love all things pumpkin pie and chocolate. These cookies are always a big hit. I think they taste best when they are cold from the refrigerator.</span></div><div style="text-align: justify;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNY_HRJ-qdzfrmCXQlA0SbX7iBtI5a78SvTpQlR-HxFE-KTh0jZ_wXJNm9u-fyzzSoRqZwwnEvoQ881k2WpTjmfJwWf6E9k_plioyREs7Bc9UCD-coYlis_lm6Ry-lGsm3BZer6c0XketPcUVQVEC3RSWMNH8El0RCEeisD4iFZlEr1fslM3N7PjkUpA/s1500/Pumpkin%20Chocolate%20Chip%20Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNY_HRJ-qdzfrmCXQlA0SbX7iBtI5a78SvTpQlR-HxFE-KTh0jZ_wXJNm9u-fyzzSoRqZwwnEvoQ881k2WpTjmfJwWf6E9k_plioyREs7Bc9UCD-coYlis_lm6Ry-lGsm3BZer6c0XketPcUVQVEC3RSWMNH8El0RCEeisD4iFZlEr1fslM3N7PjkUpA/s16000/Pumpkin%20Chocolate%20Chip%20Cookies.jpg" /></a></div><br /><span style="font-family: times;"><div><b><span style="font-size: large;">Ingredients</span></b></div><div><ul><li>1 cup canned pumpkin</li><li>1 cup white sugar</li><li>½ cup vegetable oil</li><li>1 large egg</li><li>1 teaspoon baking soda</li><li>1 teaspoon milk</li><li>2 cups all-purpose flour</li><li>2 teaspoons baking powder</li><li>2 teaspoons ground cinnamon</li><li>½ teaspoon salt</li><li>2 cups semisweet chocolate chips</li><li>½ cup chopped walnuts (Optional)</li><li>1 tablespoon vanilla extract</li></ul></div><div><br /></div><div><b><span style="font-size: large;">Instructions</span></b></div><div><ol><li>Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.</li><li>Combine pumpkin, sugar, oil, and egg in a large bowl. </li><li>Dissolve baking soda into milk in a small bowl and stir in.</li><li>Stir together flour, baking powder, cinnamon, and salt in a separate bowl. </li><li>Add flour mixture to pumpkin mixture and mix well. </li><li>Add chocolate chips, walnuts, and vanilla; stir just to combine.</li><li>Drop by spoonful on the prepared cookie sheet and bake in the preheated oven until lightly brown and firm, approximately 10 minutes.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2T9qFc6mV-35Qwbfpl9DSQ_aAvKswxTCFKOK_tiISyFoYfH-zgHR7_3EwD_8vnBrEdtbKykKHtkMashd4LuWr7z0rznm6RgHiHiHLNYKYX08Dq2I6GmZnswurAh00bWj3Kph7hVX9JOkNC0hkItMPOzfRwo-lOmoPm2rEZG5p9XARPvePfaFDNjLFg/s960/pumpkin%20cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2T9qFc6mV-35Qwbfpl9DSQ_aAvKswxTCFKOK_tiISyFoYfH-zgHR7_3EwD_8vnBrEdtbKykKHtkMashd4LuWr7z0rznm6RgHiHiHLNYKYX08Dq2I6GmZnswurAh00bWj3Kph7hVX9JOkNC0hkItMPOzfRwo-lOmoPm2rEZG5p9XARPvePfaFDNjLFg/s16000/pumpkin%20cookies.jpg" /></a></div><span style="font-size: x-small;"><div style="text-align: right;">Recipes Jennifer</div></span><div><br /></div></div></span></div><p style="text-align: justify;"><span style="font-family: times;"><br /></span></p><p style="text-align: justify;"><span style="font-family: times;"><br /></span></p><p style="text-align: justify;"><span style="font-family: times;"><br /></span></p><div style="text-align: justify;"><br /></div>carla farmhttp://www.blogger.com/profile/00864339055076938970noreply@blogger.com0