tag:blogger.com,1999:blog-71954839378343522692024-03-21T16:44:43.664-07:00Table TalksJosiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-7195483937834352269.post-90720187927245974142010-09-26T12:54:00.000-07:002010-09-26T13:07:55.945-07:00White Chicken ChiliIts been so long since I posted a recipe, I guess the summer months are not my creative cooking months.lol...Well, here in Texas today it reached down into the 70's so it was cool and it called for some warm you up kind of dinner. I threw this together rather quickly but these are my guesses on about how much to use. I hope you enjoy....cook up some yummy <a style="color: rgb(255, 102, 0);" href="http://tabletalkitchen.blogspot.com/search/label/breads">cornbread</a><span style="color: rgb(255, 102, 0);"> </span>to go with it or some homemade tortilla's. Enjoy!!<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" /></a><br /><br />White Chicken Chili<br /><br />5 Tbs of Olive Oil<br />1/2 of yellow onion, finely chopped<br />1 can 7oz green chilies<br />3 Tbs of flour<br />3 tsp cumin<br />1 tsp white pepper<br />2 cans of Navy Beans<br />12 ounces of Chicken stock<br />2 1/2 cups of shredded chicken<br /><br />Optional toppings:<br />crushed tortilla chips<br />shredded cheese<br />sour cream<br />salsa<br /><br />In large pot, cook onions with olive oil for about 2-3 minutes till tender. Add chilies, flour and cumin, cook and stir. Add beans, white pepper,chicken broth, and chicken. Simmer for at least 20 minutes. Or if you are like me for several hours. I sometimes will cook the day before and let it sit in refrigerator because it just taste better the next. Garnish with your favorite toppings.Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-45242239776672033342010-06-10T17:48:00.000-07:002010-06-10T17:55:52.315-07:00Cheesey Cheddar Hash brown Casserole2 lb bag of frozen hash browns (thawed)<br />1/2 c. butter (melted)<br />1/2 c. chopped onions<br />1 can cream of chicken soup<br />8-10 ounce bag of cheddar cheese<br />16 oz sour cream<br /><br />Combine hash browns and butter in large bowl, mix until coated.<br />In small mixing bowl add, chopped onions, chicken soup, cheese, and sour cream. Mix, then add to hash browns. Place in 9X13 pan (spray cooking spray in pan) Bake at 400 for 1 hour. <br /><br />ENJOY!!<br /><a href="http://www.mylivesignature.com/" target="_blank"><br /></a>Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-38709445224737707312010-02-17T19:40:00.000-08:002010-02-20T17:47:56.059-08:00Yummy Orange ChickenIf you like Chinese food you gotta try this recipe of Orange Chicken. It is so good. It takes a little bit to prepare it but let me tell you its worth it. Serve with steamed rice and you have a great meal. I found this yummy recipe on <a style="color: rgb(255, 102, 0);" href="http://blogchef.net/orange-chicken-recipe/">this</a> site.<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" /></a><br /><br /><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/Food/?action=view&current=DSC07982.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/Food/DSC07982.jpg" alt="Photobucket" border="0" /></a><br /><br />Ingredients:<br /><br />Chicken<br />2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)<br />1 ½ cups all purpose flour<br />1 eggs (beaten)<br />¼ teaspoon salt<br />¼ teaspoon pepper<br />Peanut Oil (for frying)<br /><br /><br />Orange Sauce<br />1 ½ cups water<br />2 tablespoons orange juice<br />¼ cup lemon juice<br />1/3 cup rice vinegar<br />2 ½ tablespoons soy sauce<br />1 tablespoon orange zest (grated)<br />1 cup packed brown sugar<br />½ teaspoon ginger root (minced)<br />½ teaspoon garlic (minced)<br />2 tablespoons green onion (chopped)<br />¼ teaspoon red pepper flakes<br />3 tablespoons cornstarch<br />2 tablespoons water<br /><br /><span style="line-height: 115%;font-family:arial;font-size:11pt;" ><span style="line-height: 115%;font-size:11pt;" >Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. In large iron skillet pour peanut oil in skillet. Get it real hot and add chicken. Fry until crisp. You could use a deep fryer if you wanted </span></span><span style="font-family:arial;">to.</span><br /><br /><span style="line-height: 115%;font-family:arial;font-size:11pt;" ><span style="line-height: 115%;font-size:11pt;" >Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.<br /> <strong><br /></strong>Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy. <br /></span></span>Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com1tag:blogger.com,1999:blog-7195483937834352269.post-7470611149718203312010-02-13T20:33:00.000-08:002010-02-13T20:34:07.050-08:00Happy Valentines DayI hope you have a sweet day<br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0 !important; background: transparent;"/></a><br /><br /><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/?action=view¤t=DSC07873.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/DSC07873.jpg" border="0" alt="Photobucket"></a>Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-56046219285066913162010-02-09T15:53:00.000-08:002010-02-09T15:57:24.989-08:00A great site on Spices and HerbsI just found this great site called <a style="color: rgb(204, 0, 0);" href="http://www.janespice.com/faqs#what-herb-can-i-substitute-if-i-dont-have-the-correct-herb-on-hand">Jane Spice</a>. Its all about spices and herbs. It tells you what you can replace with what spice or herb if you are out of one. Like today I didn't have any Rosemary so I just went to her site and found out that I can use Thyme for it. It has a lot of information on spices/herbs what to do, how to do and how long you can keep them. I hope you enjoy this site as much as I do.<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a>Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-15063771647247345012010-02-07T19:51:00.000-08:002010-02-07T20:45:07.841-08:00Homemade Pizza And SauceLuke asked if we could order pizza today and I thought why order when we can make it. So, I said to him lets make our own pizza tonight.<br /><br />So, that's what we did and I have to say it turned out pretty tasty. When it was all done Luke said look we made our own pizza and we saved money.lol.....I wonder where he has heard that?<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br /><br /><span style="font-weight: bold;">Pizza Sauce Ingredients<br /><br /></span><span>1 can of tomato paste<br />2 cloves of garlic<br />2 Tbs olive oil<br />2 tsp fresh oregano<br />2 tsp fresh basil<br />1/2 tsp sea salt<br />1 1/2 tsp pure maple syrup<br />1/4 cup water<br /><br />Add all of the ingredients together in small sauce pan-bring to a small boil, then simmer for about 10 minutes. I usually try to make the sauce up ahead of time so it can sit in the fridge over night but if you don't have the chance to do that its good either way. </span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span><br /><span style="font-weight: bold;"><br />Pizza Dough</span> <span style="font-weight: bold;">Ingredients</span><br /><br />1 tsp dry yeast<br />4 cups of all-purpose flour<br />1 tsp kosher salt<br />1/2 cup olive oil<br /><br />Pour 1 1/2 cups warm water into a bowl. Add yeast to water. In another bowl, combine flour and salt. With mixer on low speed drizzle olive oil into flour mixture.<br /><br />Stir water/yeast mixture gently and then slowly add to flour/oil mixture until dough forms a ball. Mixing with hands is recommended at this point. Once you have mixed and formed your ball of dough place it in a clean bowl. Drizzle with a small amount of olive oil over top just to coat it. Cover bowl with warm moist towel for about 1 to 2 hours. Set it in a warm area.<br /><br />When dough is ready, preheat oven to 500. Divide the dough in half. Lightly grease pizza pan with olive oil. Using your hands, stretch one half of the dough out on your pizza pan. Stretch the dough to the desired shape, pressing the dough into the pan with your fingers. This is a thin crust dough pizza.<br /><br />Now place whatever toppings on top of your pizza. Bake for about 10 minutes. Keep a close on it.<br /><br />The other half of dough can be used to make another pizza today or tomorrow. You can wrap dough up tightly and place in the fridge for up to 3 days.<br /><br />Ready to bake. At our house we have to do half with just cheese.<br /><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/?action=view&current=DSC07870.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/DSC07870.jpg" alt="Photobucket" border="0" /></a><br /><br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><br />Cooked and ready to eat. Yummy!!<br /><br /><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/?action=view&current=DSC07871.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/DSC07871.jpg" alt="Photobucket" border="0" /></a></span></span></span></span>Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-35842777110853051972010-02-07T15:10:00.000-08:002010-02-07T15:41:18.415-08:00Best Chocolate Cake AroundI got this recipe from <a style="color: rgb(255, 102, 102);" href="http://pioneerwomen.com/">PW</a> she uses it as a chocolate sheet cake but i decided to make it this time into a round two layer cake for Joe's moms birthday. You have to try it is the best chocolate cake I've ever made.<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br /><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/?action=view&current=DSC07749.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/DSC07749.jpg" alt="Photobucket" border="0" /></a><br /><br />Ingredients<br />2 cups all-purpose flour<br />2 cups sugar<br />1/4 tsp salt<br />1/2 buttermilk<br />2 large eggs<br />1 tsp vanilla<br />1 tsp baking soda<br />2 sticks buter<br />4 heaping Tbs. cocoa powder<br /><br />Icing<br />1 3/4 sticks butter<br />4 heaping Tbs cocoa powder<br />6 Tbs. milk<br />1 tsp vanilla<br />2 cups powdered sugar<br /><br />Preheat oven to 350<br /><br />In a large mixing bowl, combine the flour, sugar, and salt. Stir together and set aside.<br /><br />In another bowl, mix the buttermilk, eggs, vanilla, and baking soda. Mix with a fork and set aside.<br /><br />In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile,In a small measuring cup measure out 1 cup of water-microwave until boiling.When butter is melted. pour the boiling water in the pan. allow to boil for a moment, then turn off heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth. Then pour equal amounts into greased 2- 9" round cake pans. Bake for 20 minutes or until cake tester comes out clean.<br /><br /><br />While cake is baking, make the icing. Melt the butter in a sauce pan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk and vanilla, then add the powdered sugar. Stir together.<br /><br />When cake is done. Turn cakes over onto cake platter. Stack on on top of each other. Pour Chocolate icing over cake. I had extra icing left over. You can also, make cake in a large sheet pan instead of the round cake pans. Either way its delicious.Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-8528055130160595272010-02-07T13:40:00.000-08:002010-02-07T21:43:13.749-08:00ChiliIts been cold, or just raining dreary weather here so it just seemed right to make up a pot of chili. It was really good. I actually made it then stuck it in the fridge until the next day. Then just heat it up on the stove and serve. I think chili taste better if it sits over night. That's just me. You can cook this up and eat it the same night its great either way.<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br /><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/Food/?action=view&current=DSC07867.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/Food/DSC07867.jpg" alt="Photobucket" border="0" /></a><br /><br />Ingredients<br /><br />1 1/2 pounds of ground beef<br />1-8 ounce can tomato sauce<br />1 can pinto beans, drained<br />1 can dark kidney beans, drained<br />1 jalapeno, seeded and finely chopped<br />1 can diced chili tomatoes<br />1 tsp. salt<br />1/4 cup masa<br />2 Tbs chili powder<br />1/4 tsp cayenne pepper<br />1 Tbs cumin<br />1 tsp oregano<br />3 cloves of garlic-pressed<br /><br />In large pot place ground beef and garlic. Cook beef until brown then drain off any fat. Pour in the tomato sauce, and then add the oregano, cumin, cayenne pepper, chili powder, and salt. Stir together well, cover reduce heat to low and simmer for about an hour. Stir occasionally. About 1/2 hour after simmering you may need to add 1/2 cup of water. After an hour, place the masa in a small bowl. Add 1/2 cup water and stir together. Pour the masa mixture into the meat mixture. Stir together.<br /><br />Now add your pinto beans, dark kidney beans, jalapeno, and diced tomatoes. Stir. Simmer for about 10 minutes.<br /><br />Serve with cornbread. We also like to add shredded cheddar cheese and a tsp of sour cream on top of our individual bowls of chili. Enjoy!!Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-71388737456406905732010-02-07T13:28:00.000-08:002010-02-07T15:34:14.477-08:00Skillet Corn BreadThis is very easy to make and only takes a few seconds to whip up, throw in a skillet and then the oven.<br /><span style="font-weight: bold;"><br /></span><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/?action=view&current=DSC07863.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/DSC07863.jpg" alt="Photobucket" border="0" /></a><br /><br />Ingredients<br />1 cup yellow cornmeal<br />1/2 cup all-purpose flour<br />1/3 cup sugar<br />1 tsp salt<br />1 Tbs baking powder<br />1 cup buttermilk<br />1/2 cup milk<br />1 egg<br />1/2 tsp basking soda<br />1/4 cup shortening<br />2 Tbs shortening for the skillet<br /><br />Preheat oven to 450<br /><br />In large mixing bowl place cornmeal, flour, sugar, salt, and baking powder. Stir, and set aside.<br /><br />In small mixing bowl place, buttermilk, milk, and egg. Stir together. Then add the baking soda and stir.<br /><br />Pour milk mixture into cornmeal mixture. Stir with fork until combined. In a separate small bowl melt 1/4 cup of the shortening. Slowly add the melted shortening to the batter, stirring until just combined.<br /><br />In an iron skillet over high heat melt the 2 Tbs. of shortening. Pour batter into the hot skillet. Cook on stove top for about 1 minute, then remove place in oven and bake for about 20 minutes, until golden brown.<br /><br />Enjoy!!<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a>Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-24354771635975808562010-01-23T16:56:00.000-08:002010-01-23T20:07:05.954-08:00Chicken Enchiladas With Sour Cream Sauce<span style="text-decoration: underline;"><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/Food/?action=view&current=DSC07748.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/Food/DSC07748.jpg" alt="Photobucket" border="0" /></a></span><br /><br />Ingredients Needed:<br />* 2-½ cups Cooked, Shredded Chicken<br />* 2 cups Chicken Broth<br />* 12 whole Corn Tortillas<br />* Two-4 Oz Cans Whole Green Chilies, Diced<br />* 1 tsp Cumin<br />* 4 0z Cream Cheese<br />* ½ cup Heavy Cream<br />* 1/2 cup salsa<br />* 6 Tbs Butter<br />* 2 Tbs Flour<br />* 1 cup Sour Cream<br />* 2-½ cups Shreddred Cheddar Cheese<br />* Salt And Pepper, to taste<br />* Cilantro, Chopped<br /><br />Preparation Instructions<br /><br />Heat a small skillet over medium-high heat. Spray skillet with cooking spray. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Set aside.<br /><br />Heat 1 tablespoon olive oil and 4 Tbs of butter in separate skillet over medium heat. Cook chicken, when chicken is done shred then add half of the green chilies, and 1/2 teaspoon cumin. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Add cream cheese and salsa. Turn off heat and set aside.<br /><br />In a separate large skillet, add 2 Tbs. of butter melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon cumin. Check seasoning and add salt and pepper as needed.<br /><br />To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.<br /><br />Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.<br /><br />Serve with salsa, if desired.Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-38334303472341621532010-01-03T19:07:00.000-08:002010-01-03T19:20:51.327-08:00Chicken Pico SoupWhat do you do with all that Pico De Gallo that you made for the party the night before well, you make soup. At least that's what I thought I would do. Pico doesn't stay fresh very long and I thought it was a shame to have all that yummy pico go to waste so I started out with that in a sauce pan and I ended up with some very taste Chicken Pico Soup. <br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br />Ingredients<br /><br />2 cups Pico De Gallo (Click<a style="color: rgb(51, 204, 0);" href="http://thepioneerwoman.com/cooking/2007/06/pico_de_gallo_a/"> here</a> for a yummy homemade recipe)<br />2 cups grilled diced chicken<br />6 tbs butter (salted)<br />1/4 cup chicken broth<br />2 cup heavy cream<br />1 cup half an half<br />2 cup sharp cheese (grated)<br /><br />Preparation<br /><br />In sauce pan melt butter, then add pico, bring to boil and let simmer. Then add grilled chicken and chicken broth, and I added a little of the juice that was in with the pico de gallo. Let that simmer for about 5 minutes or so. Then transfer to a pot add heavy cream, and half and half. Bring to a boil, reduce heat to simmer then add cheese stir until melted. <br /><br />Serve with fresh rolls or crusty bread. This soup had so much flavor if you use the recipe <a style="color: rgb(51, 204, 0);" href="http://thepioneerwoman.com/cooking/2007/06/pico_de_gallo_a/">here</a> for the pico. EnjoyJosiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-74158048619611551802009-12-30T15:08:00.000-08:002009-12-30T15:21:37.509-08:00Green Bean Casserole{Not Your Normal GB Casserole either}I've never liked green bean casserole. I always passed it up at big family functions and at small ones I took it to be polite. So, I know some of you are saying "yuck" but this one is good it doesn't have the mushroom soup in it. If you are like me I don't like mushrooms and I really don't mushroom soup. If that is you to you will want to try this version of GB Casserole. I was told over the holidays by two different people at my house for dinner that they loved it and they never usually take it. Try it you might like it.<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br />Here are some of the ingredients that you will need.<br /><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/Food/?action=view&current=DSC07639.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/Food/DSC07639.jpg" alt="Photobucket" border="0" /></a><br /><br />Ingredients:<br />1-¼ cup Mayonnaise<br />1/2 yellow onion, Grated<br />1 1/2 cup Sharp Cheddar Cheese<br />1 teaspoon Ground Mustard<br />1 teaspoon Worcestershire Sauce<br />1 teaspoon Salt<br />2 cans French Style Green Beans (16 Oz)<br />1 can Water Chestnuts<br />1 1/2 cup French Fried Onions<br /><br />Preparation Instructions:<br /><br />In a medium-sized bowl, make the sauce by mixing the mayonnaise, onion, cheese, dry mustard, Worcestershire sauce, and salt. Set aside. Chop water chestnuts. <br /><br />In a 9 X 9 baking pan place green beans, then on top of green beans layer the chopped water chestnuts and then ending with the sauce. Top with onions. Bake at 350 degrees for 35 to 40 minutes.Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-39090785135531220732009-12-28T12:59:00.000-08:002009-12-28T18:28:41.713-08:00Potato SoupI had this great picture of this nice big bowl of soup for you all to see but for some reason it helps if you put your memory card in your camera. So, you will just have to trust me that its a really good soup with lots of chunks in it. Enjoy<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br />Ingredients<br />5 whole Large Potatoes, Cubed<br />2 cups of Ham<br />1/2 White Onion, Chopped<br />1 pint Heavy Whipping Cream<br />1/2 half and half<br />4 Tbs Butter<br />1 Tbs Oregano <br />2 cloves of garlic-crushed<br />Salt/pepper To Taste<br />1 cup Broccoli, Chopped<br />2 cup Grated Extra Sharp Cheese<br /><br />Prep Instructions:<br /><br />Put potatoes, in a pot and barely cover with water. Cook until just tender. In a separate frying pan on low heat add 2 tbs of butter, cook onions until tender, then add ham to warm. When the potatoes are done don't drain(should only be like a 1/2 cup to 1 cup of water in pot when potatoes are done), add ham/onion mix to the large pot. Pour in cream. Add butter,garlic and oregano. Season with salt and pepper to taste. Add broccoli and simmer until broccoli is tender. Add cheese and stir until melted.Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-3566111548243490942009-12-24T20:27:00.000-08:002009-12-24T20:33:10.538-08:00PW's MIL's Christmas Rum CakeThe perfect way to start Christmas morning with a slice of this. Its moist, its yummy and you know you want to.<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br /> <a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/Food/?action=view&current=DSC07578.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/Food/DSC07578.jpg" alt="Photobucket" border="0" /></a><br /><br /><br /> The Cake:<br /><br /> * 1 box(es) (about 18 Oz.) Yellow Cake Mix<br /> * 1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix<br /> * 4 whole Eggs<br /> * ½ cups Cold Water<br /> * ½ cups Canola Oil<br /> * ½ cups Rum (dark Or Light Is Fine)<br /> * 1 cup Chopped Pecans<br /> * Brown Sugar (optional)<br /><br />The Glaze<br /> * 1-½ stick Butter<br /> * ¼ cups Water<br /> * 1-½ cup Sugar<br /> * ¾ cups Rum<br /><br />Preparation Instructions<br /><br />Preheat oven to 325 F.<br /><br />Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.<br /><br />Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!<br /><br />Glaze:<br /><br />While cake has ten minutes to go, make the glaze.<br />Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.<br /><br />Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.<br />Eat. Enjoy. And don’t feel guilty. It’s Christmastime!Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-38970492414783910432009-12-24T13:14:00.000-08:002009-12-24T13:15:01.028-08:00Merry Christmas<a href="http://www.mylivesignature.com/" target="_blank"></a><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/?action=view&current=HamperCard-1.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/HamperCard-1.jpg" alt="Photobucket" border="0" /></a>Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-28933644230926602972009-12-21T06:36:00.000-08:002009-12-21T06:47:00.981-08:00Monster CookiesThese are so easy to make and you don't need flour. They are yummy yummy!!<br /><br />Ingredients<br /><br />1/2 cup butter softened<br />1 cup sugar<br />1 1/4 cup brown sugar packed<br />3 large eggs<br />1 tsp vanilla<br />2 tsp baking soda<br />1 1/4 creamy peanut butter<br />4 1/2 cup Old Fashion Oats<br />1 cup of chocolate chips<br />1 cup of M&M's<br /><br />Preheat oven to 350 Bake time 13 minutes<br /><br />Add each ingredient in order mixing as you go. Once you get to the chocolate chips and M&M's fold them in with large spoon. Drop by tsp onto lightly greased cookie sheet. Then with a fork gently flatten cookies out just a bit not completely then press 2-3 M&M's on top. Bake and Enjoy!!<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br /><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/Food/?action=view&current=DSC07565.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/Food/DSC07565.jpg" alt="Photobucket" border="0" /></a>Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-17613502501011696562009-12-02T15:37:00.000-08:002009-12-02T15:39:39.201-08:00Candy Apple Red<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89yUuoTLVugNIsDeFIIWiAZt-HTlD-rLaqrEzVy9X49ihZiOO2WAk-4enS8ty-b-Rtn5TalPKIOwPGGlkJb13y5ZjQyrH1-7SCJSjKDGrcCGI9iRXIK5vF5_SGbU521WN7qMhL7UVjC5e/s1600-h/Candy+Red.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89yUuoTLVugNIsDeFIIWiAZt-HTlD-rLaqrEzVy9X49ihZiOO2WAk-4enS8ty-b-Rtn5TalPKIOwPGGlkJb13y5ZjQyrH1-7SCJSjKDGrcCGI9iRXIK5vF5_SGbU521WN7qMhL7UVjC5e/s400/Candy+Red.jpg" alt="" id="BLOGGER_PHOTO_ID_5410787613550615874" border="0" /></a><br /><br /><br />Head over to <a style="color: rgb(204, 0, 0);" href="http://thepioneerwoman.com/cooking/">Pioneer Women</a> to win this BEAUTY!!!<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a>Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-60585881381781256272009-11-25T22:50:00.000-08:002009-11-25T22:57:58.799-08:00Butternut SquashJoe HATES squash. I'm serious. I've made it several different ways and he just doesn't like it. Tonight I made it for tomorrow's dinner and yes its another<span style="color: rgb(0, 153, 0);"> </span><a style="color: rgb(0, 153, 0);" href="http://thepioneerwoman.com/cooking/2007/11/butternut_squash_puree_try_it_or_ill_deck_ya_/">PW's</a> recipe. I couldn't help it,she has some fabulous recipes this year for Thanksgiving. But anyways, when Joe came home tonight. I gave him a spoon full of cranberry sauce to taste because that's one of his favorites then I slide the squash in.lol..He said immediately that is good. I said "do you know what it is"? He respond yes, "its like Squash Fluff".lol.....So if you don't like squash this is a must try. Don't squash it you might like it.lol...Ok its way too late. Happy Thanksgiving!! Have a great day!<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br /><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/?action=view&current=DSC07051.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/DSC07051.jpg" alt="Photobucket" border="0" /></a><br /><br />Ingredients<br /><br /> * 1 whole Butternut Squash<br /> * 2 Tablespoons (to 4 Tablespoons) Maple Syrup<br /> * ½ sticks Butter<br /> * 1 dash(es) Salt<br /><br />Preparation Instructions<br /><br />Start by slicing one butternut squash clean in half. Scrape out the seed and membranes with a spoon. Place both halves, face down, on a baking sheet and pour a little water into the pan, about a cup. Bake in a 350-degree oven for about 30 minutes or until the squash is fork tender. Remove from the oven.<br /><br />Cut ½ stick of butter into pieces and throw into a mixing bowl. With a spoon, begin scraping out the flesh of the squash from the skin and place in the bowl on top of the butter. Don’t miss a scrap of it!<br /><br />Add 2 to 4 tablespoons of pure maple syrup. With a potato masher, mash the squash until the large chunks are gone. Add a dash of salt. Place this mixture into your blender or food processor and give it a whir until it’s pureed.Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-43101193813951294332009-11-25T22:41:00.000-08:002009-11-25T22:49:03.487-08:00Fresh CranberriesWell, <a style="color: rgb(0, 153, 0);" href="http://thepioneerwoman.com/cooking/2008/11/homemade-cranberry-sauce/">PW's</a> recipes have really sucked me in this year for Thanksgiving. I usually make fresh cranberries but its very simple with a little sugar, a bit water. etc. <a style="color: rgb(0, 153, 0);" href="http://thepioneerwoman.com/cooking/2008/11/homemade-cranberry-sauce/">PW</a> goes all out and adds real maple syrup and cranberry juice to hers. Its to die for. I NEVER eat the cranberries at Thanksgiving time but this year I'm EATING them. I tasted just tidbit of them tonight and let me tell you "Make Them"!!<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br /><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/?action=view&current=DSC07050.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/DSC07050.jpg" alt="Photobucket" border="0" /></a><br /><br />Ingredients<br /><br /> * 3 Tablespoons Orange Juice<br /> * 1 cup Pure Maple Syrup (not Pancake Syrup!)<br /> * 1 bag Cranberries<br /> * 1 cup Cranberry Juice (or Orange, Apple Or Any Other Juice Combination)<br /><br />Preparation Instructions<br /><br />Wash bag of cranberries under cool water, then dump into a medium saucepan.<br /><br />Pour in 1 cup of cranberry juice (or whatever juice you choose).<br /><br />Pour in 1 cup maple syrup.<br /><br />Add orange juice (you could also do orange zest, lemon zest, lemon juice – anything citrusy).<br /><br />Stir together and turn heat on high until it reaches a boil.<br /><br />Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-4346560052833748792009-11-25T22:33:00.000-08:002009-11-25T22:41:29.703-08:00Cornbread StuffingI'm so excited to taste a bit of this stuffing tomorrow. As I posted earlier in the week, I always make cranberry/pecan stuffing. Well this year I ventured over to <a style="color: rgb(0, 153, 0);" href="http://thepioneerwoman.com/cooking/2007/11/stuffing_dressing_my_favorite_thanksgiving_food/">PW's</a> kitchen and found a cornbread stuffing recipe that I thought I would give a try. I started it tonight. I baked the cornbread and cut up the french bread its drying as we speak. So tomorrow I get to mix all of this wonderful bread up into some yummy stuffing. Now Joe isn't too happy about this stuffing but I keep telling him you will love it. He isn't really crazy about cornbread but I know he will like it.lol.. Well her is the recipe and don't forget its not mine its <a style="color: rgb(51, 204, 0);" href="http://thepioneerwoman.com/cooking/2007/11/stuffing_dressing_my_favorite_thanksgiving_food/">PW's</a><span style="color: rgb(51, 204, 0);">.</span><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br /><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/?action=view&current=DSC07046.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/DSC07046.jpg" alt="Photobucket" border="0" /></a><br /><br />Ingredients<br /><br /> * 1 whole Pan Of Cornbread (I Use My Cornbread Recipe)<br /> * 1 loaf French Bread, Somewhat Crusty<br /> * 1 stick Butter<br /> * 1 whole Medium Onion, Diced<br /> * 2 cups Celery, Chopped<br /> * 4 cups Low Sodium Chicken Broth<br /> * ¼ cups Fresh Parsley, Chopped<br /> * ½ teaspoons Dried Basil<br /> * 2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped<br /> * ½ teaspoons Thyme<br /> * Salt To Taste<br /><br />Preparation Instructions<br /><br />Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.<br /><br />Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking chop up any fresh herbs you will be using.<br /><br />Add 4 cups of chicken broth and bring to a boil. Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and ¼ cup of chopped fresh parsley. Stir until combined.<br /><br />Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.<br /><br />Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-51583295619805233622009-11-24T14:19:00.000-08:002009-11-24T14:25:39.708-08:00Thanksgiving DinnerThis year beside family we are having friends over too. We're excited to have family and friends to celebrate our first Thanksgiving in our new house. So, whats cookin in our house. <br /><br />Turkey<br />Gravy<br />Cornbread Stuffing<br />Butternut Squash<br />Mashed Potatoes<br />Sweet Potatoes<br />Fresh Cranberries<br />Chocolate Pie<br /><br />These are the things that I will be cooking and some other things that will be arriving at our house on Thursday will be: green bean casserole, rolls, and pumpkin pie. I'll be back later to post links to some of my recipes for what will be cookin in the Hamper House. Have a great Thanksgving!!! God Bless and Be Thankful!!<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a>Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-5533511375885137922009-11-17T13:25:00.000-08:002009-11-17T13:44:38.270-08:00Broccoli Cheese SoupIt was such a chilly day out today I decided to make some soup. I don't ever remember trying to make my own soup totally from scratch but it turned out really good. Rebecca and I were talking about Broccoli Cheese soup last night and it just sounded so good. If you try it I hope you enjoy it.<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br />Ingredients<br />1 head of broccoli cut into 1"inch pieces<br />3 cans of chicken broth-32 ounces<br />4 tablespoons of real butter<br />2-3 green onions<br />1 tsp of black pepper<br />1 clove fresh garlic (pressed)<br />1 dash Cayenne pepper<br />4 tablespoons flour<br />2 cups of sharp cheddar cheese<br />1/2 cup half/half<br /><br />In large pot bring to boil chicken broth, add broccoli. Boil until broccoli is tender. Once broccoli is done pour this mixture into large bowl. Set aside. Then in the large pot that you just used melt butter, then add chopped green onions. Brown onions/until tender. Add pepper, garlic, and cayenne pepper. Then add flour stir for about 1 minute. Then add broccoli mixture back into pot. Whisk together quickly to dissolve any clumps. Bring to boil, will thicken. Take off heat. With hand mixer, blend to desired texture. Return pot to heat, add cheese and half/half. Mix together. Serve.Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-10414862735510616912009-11-14T17:40:00.000-08:002009-11-14T18:05:11.805-08:00*Award* Winning Sweet Potato Pecan PieThis is another must have at Thanksgiving time in our house. Sweet Potato Pecan Pie. You must try it. Well, you don't have to because I don't eat it either but my family loves it. Enjoy!<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br />Filling Ingredients<br />1 (9") unbaked pie shell<br />1 lb Sweet Potatoes, cooked and peeled (about 2 medium)<br />3 1/2 tablespoons of real butter<br />14 oz sweetened condensed milk<br />1 teaspoon grated orange rind<br />1 teaspoon vanilla<br />1 teaspoon cinnamon<br />1/2 teaspoon nutmeg<br />1/4 teaspoon salt<br />2 eggs<br /><br />Topping Ingredients<br />1 egg<br />3 tablespoons dark corn syrup<br />3 tablespoons light brown sugar<br />1 tablespoons real butter<br />1/2 teaspoon maple flavoring<br />1 cup pecans<br /><br />Preheat oven to 350. In large bowl beat hot sweet potatoes with butter until smooth. Add remaining pie ingredients. Mix well. pour into pie shell. Bake for about 30 minutes. Until pie is set. <br /><br />Mix topping ingredients together. Once pie has set remove from oven. Pour pecan topping evenly over top of pie. Bake for another 20 to 25 minutes until golden brown. I always test the middle by placing a toothpick in, if it comes out clean its done. Enjoy. Refrigerate leftovers.Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0tag:blogger.com,1999:blog-7195483937834352269.post-49291397860385634372009-11-10T12:07:00.000-08:002009-11-10T16:00:08.722-08:00Crockpot Apple CrispYummy apple crisp that you just have to try.<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br />6 cups Granny Smith Apples (or 6 Medium-sized Apples)<br />1 Tablespoon Ground Cinnamon<br />1/2 teaspoons Ground Nutmeg<br />1/2 cups Old Fashioned Rolled Oats<br />3/4 cups Brown Sugar<br />1/2 cups White Sugar<br />1/4 cups All-purpose Flour<br />1/2 cups Cold Butter, Cut Into Cubes<br />1/2 cups Chopped Pecans<br />1/4 cups Chocolate chips<br /><br />Preparation Instructions<br /><br />Spray slow cooker with cooking spray. Peel apples and cut into 1/2-inch thick slices. In a large bowl, mix apples, cinnamon, nutmeg and lemon juice to coat. Place in the slow cooker.<br /><br />In a medium bowl, mix oats, brown sugar, white sugar, flour and butter with a pastry blender or fork until crumbly. Stir in pecans. Sprinkle the crumb mixture evenly over the apples. Top with chocolate chips<br /><br />Cover and cook on low for 4 to 6 hours. Serve apple crisp with ice cream.Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com1tag:blogger.com,1999:blog-7195483937834352269.post-25767699178233607272009-11-05T16:58:00.000-08:002009-11-05T17:30:01.919-08:00Cherry-Pecan StuffingThis is a must in our house for Thanksgiving dinner. It goes great with chicken as well. The other day I decided that I would make it and let everyone have the recipe just in time for Thanksgiving dinner. Stay tune in the next few days for a yummy sweet potato pie recipe. In the next few weeks here I'm going to try to share all my yummy Thanksgiving dishes for you. Enjoy<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/292/5B6F59F535049D807039A3BF6E8AA38B.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a><br /><br /><span style="font-weight: bold;">Cherry-Pecan Stuffing</span><br /><br />Ingredients<br />3/4 cup chopped onion<br />3/4 cup butter<br />3 tbs. chicken broth<br />3/4 tsp. salt<br />3/4 tsp. paprika<br />3/4 tsp. thyme<br />1/4 tsp pepper<br />6 cups soft bread cubes<br />1-1/2 cups sliced celery<br />1 cup dried cherries<br />3/4 cups chopped pecans<br />1 cup chicken broth<br /><br /><br />In a medium skillet, cook onion in butter till tender but not brown. Stir in broth, salt, paprika, thyme, and pepper. Transfer the ingredients to a large bowl. Add bread cubes(I just take wheat bread and cut into cubes), celery, cherries, and pecans, toss to mix well. Drizzle with the chicken broth, toss. Put in 9X13 pan bake at 350 for about 35 to 40 minutes or until crispy on top. At Thanksgiving time I stuff the turkey with it then bake remaining stuffing. <br /><br /><a href="http://s623.photobucket.com/albums/tt316/allforfunphoto/Food/?action=view&current=DSC06225.jpg" target="_blank"><img src="http://i623.photobucket.com/albums/tt316/allforfunphoto/Food/DSC06225.jpg" alt="Photobucket" border="0" /></a>Josiehttp://www.blogger.com/profile/05867989247451661531noreply@blogger.com0