tag:blogger.com,1999:blog-80249301931377815882024-03-04T20:05:36.257-08:00Ruthie's Kozi KitchenI love to cook for my family (especially when everyone appreciates the dish), but because I have a large family and not a lot of time, I only cook simply. My grandma was well known for her culinary skills, and I'd like to think she passed down her talents and practicality. These recipes are both old and new, all tried by me, along with tricks of the trade I've learned down through the years. Enjoy browsing through the Kozi Kitchen, I'd love to have YOU as a follower!Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-8024930193137781588.post-68242376314915476972015-11-18T13:15:00.000-08:002015-11-18T13:15:06.900-08:00PUMPKIN CREAM CHEESE MUFFINS<div class="mobile-photo">
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Ok here's the deal: normally I don't make things that take more than two steps. However, I had a few extra minutes and these are said to rival Starbuck's so - well, I just had to try! So if you're looking for quick, don't start with this. If you're looking for absolutely-to-die-for, ya gotta go for it!!!</div>
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PUMPKIN CREAM CHEESE MUFFINS</div>
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Pumpkin Cream Cheese Muffins<br />
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Makes 24 muffins<br />
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Ingredients:<br />
For the filling:<br />
8 oz. cream cheese, softened<br />
1 cup powdered sugar<br />
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For the muffins:<br />
3 cups all-purpose flour<br />
1 teaspoon ground cinnamon<br />
1 teaspoon ground nutmeg<br />
1 teaspoon ground cloves<br />
1 tablespoon plus 1 teaspoon pumpkin pie spice<br />
1 teaspoon salt<br />
1 teaspoon baking soda<br />
4 large eggs<br />
2 cups sugar<br />
1 15-oz can of pumpkin<br />
1¼ cups vegetable oil<br />
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For the topping:<br />
½ cup sugar<br />
5 tablespoons flour<br />
1½ teaspoons ground cinnamon<br />
4 tablespoons cold margerine, cut into pieces</div>
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Directions:<br />
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.<br />
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To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.<br />
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To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.<br />
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To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well (see note). You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.<br />
*Note: You will need 24 slices of cream cheese mixture. If your's is still soft like mine was, just mark off 24 even sections with a knife, then scoop them out with a spoon. No biggie.<br />
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Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. These are absolutely YUMMY!!!</div>
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Source: from Annie's Eats <br />
Printed from: http://www.the-girl-who-ate-everything.com/2011/10/pumpkin-cream-cheese-muffins.html </div>
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-60754115749010189202015-11-18T13:13:00.000-08:002015-11-18T13:13:20.794-08:00PUMPKIN ROLL<div align="center">
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Well, what's Thanksgiving without the Pumpkin roll, right? Don't you just love that creamy goodness in the middle???</div>
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Ingredients for Pumpkin roll:</div>
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<ul>
<li><div align="left">
3 eggs</div>
</li>
<li><div align="left">
1 cup sugar</div>
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<li><div align="left">
2/3 cup pumpkin</div>
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<li><div align="left">
1 tsp. lemon juice</div>
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<li><div align="left">
3/4 cup flour</div>
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<li><div align="left">
1 tsp. baking powder</div>
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<li><div align="left">
2 tsp. pumpkin pie spice</div>
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<li><div align="left">
1/2 tsp. nutmeg</div>
</li>
<li><div align="left">
1 cup chopped nuts</div>
</li>
</ul>
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Ingredients for Cream Cheese Filling:</div>
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<ul>
<li><div align="left">
1 cup powdered sugar</div>
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<li><div align="left">
1 8 oz. pckg. softened cream cheese (set it out when you begin making pumpkin roll)</div>
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6 Tbsp. butter</div>
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1 tsp. vanilla</div>
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Cream together while pumpkin roll is baking.</div>
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Directions for Pumpkin Roll:</div>
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Beat eggs until light and fluffy.</div>
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Add sugar, fold in pumpkin, lemon juice, flour, baking powder, and spices.</div>
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Pour into greased cookie sheet.</div>
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Top with nuts if desired.</div>
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Bake at 325 degrees for 15 minutes. Prepare Cream Cheese Filling.</div>
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Remove from oven, spray a piece of waxed paper with cooking spray and lay on top of cake. Place another cookie sheet the same size on top of waxed paper (bottom in) and flip over so cake comes out of cookie sheet.</div>
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Sprinkle with powdered sugar.</div>
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Roll up carefully in the wax paper, then roll up again in plastic wrap.</div>
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Refrigerate for 1 1/2 hours. </div>
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Unroll and spread with cream cheese filling. The best way to do this is to put the filling in a plastic sandwich or quart size baggie, cut off one of the lower corners, and squirt it out that way. Use a knife to spread afterward if necessary.</div>
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Roll up and sprinkle powdered sugar on top. Chill for at least 2 hours.</div>
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Try to roll tightly - I'm still not great at this but it matters not as far as taste goes! Enjoy!</div>
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-62749300508491428212015-11-18T11:55:00.002-08:002015-11-18T11:55:58.880-08:00SUPERBOWL CHEESEBALL<br />
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The picture doesn't do this simple cheeseball justice. My sister-in-law gave me the recipe years ago and it's my all time favorite of any cheeseball out there. Plus, it's <em>simple</em>!!!<br />
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Ingredients:<br />
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<ul>
<li>2 8-oz. cream cheese</li>
<li>1 tsp. Accent</li>
<li>1 tsp. Worchestershire sauce</li>
<li>1 cup sharp cheddar cheese</li>
<li>1 small package Carl Budding ham, chopped (I use my food processor)</li>
<li>3 Tbsp. dried, minced onion, soaked in 2 Tbsp. water, drained</li>
</ul>
Directions:<br />
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<ol>
<li>Blend all ingredients together with mixer.</li>
<li>Chill. Literally.</li>
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Serve with crackers and <em>enjoy!</em><br />
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-28034503472550411702015-11-18T11:54:00.001-08:002015-11-18T11:54:04.955-08:00PEPPERONI DIP<div class="mobile-photo">
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I made this for superbowl - gotta love a hot dip, it's so cheesy and flavorful!<br />
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Ingredients:<br />
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<ul>
<li>8 oz. pepperoni, chopped</li>
<li>3/4 cup mayonnaise</li>
<li>1 8 oz. cream cheese</li>
<li>1 small can green chilis</li>
<li>1 small can black olives (I omit due to lack of olive appreciation)</li>
<li>1 cup mozzerella cheese</li>
<li>2 plum tomatoes, chopped</li>
</ul>
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Directions:<br />
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<ol>
<li>Heat oven to 350 degrees.</li>
<li>Beat all ingredients together in mixer.</li>
<li>Bake in heated oven for 30 minutes.</li>
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Serve with toasted chunks of French bread or crackers.<br />
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<br />Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-8323464483928792522015-11-18T11:51:00.002-08:002015-11-18T11:51:44.547-08:00HOMEMADE CROUTONS<div align="center" class="separator" style="clear: both; text-align: center;">
HOMEMADE CROUTONS</div>
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A couple of years ago when we had our homeschool home ec class, the girls made these and in my opinion, they're way better (not to mention softer) than any store bought croutons out there. And - key word - SIMPLE!<br />
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Ingredients:<br />
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<ul>
<li>4 slices stale bread any kind (fresh bread will work too)</li>
<li>2 Tbsp. Parmesan Cheese</li>
<li>1/4 tsp. each: Oregano, celery salt, garlic salt</li>
<li>2 Tbsp. vegetable or olive oil</li>
</ul>
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Directions:<br />
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<ol>
<li>Combine seasonings with oil in small bowl.</li>
<li>Cut bread into 1 inch cubes.</li>
<li>Add bread cubes to seasoning mixture and toss well to mix.</li>
<li>Bake at 325 in a single layer for 10-15 minutes until crisp. Cool. Store in a sealed container.</li>
<li></li>
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-89697580398998045012015-11-18T11:50:00.001-08:002015-11-18T11:50:12.763-08:00CROCK POT LOADED BAKED POTATO SOUP<div style="border: currentColor;">
Yes, this is indeed the recipe everyone is raving about - ENJOY! </div>
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<span style="font-family: "arial";">Ingredients:</span><br />
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<span style="font-family: "arial";"><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">6 large</span> baking <span itemprop="name">potatoes</span>, peeled, cut in 1/2-inch cubes</span><br /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 large</span> <span itemprop="name">onion</span>, chopped</span><br /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 quart</span> <span itemprop="name">chicken broth</span></span><br /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 cloves</span> <span itemprop="name">garlic</span>, minced (or pressed) (see Note)</span><br /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup</span> <span itemprop="name">butter</span></span><br /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 1/2 teaspoons</span> <span itemprop="name">salt</span></span><br /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span> <span itemprop="name">pepper</span></span><br /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span> <span itemprop="name">cream</span> or half-and-half <span itemprop="name">cream</span></span><br /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span> shredded <span itemprop="name">sharp Cheddar cheese</span></span><br /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 tablespoons</span> chopped fresh <span itemprop="name">chives</span></span><br /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span> <span itemprop="name">sour cream</span> (optional)</span><br /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">8 slices</span> <span itemprop="name">bacon</span>, fried & crumbled</span><br /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"></span><span itemprop="name">cheese</span>, for sprinkling</span></span><br />
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<span style="font-family: "arial";"><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"></span></span>Note: I rarely use real garlic. However, I happened upon a squeeze bottle in the grocery store, so there's that, but did you know you can substitute 1/8 tsp. of garlic powder for 1 clove of garlic? Done it for years!<br />
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PREPARATION:</h2>
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Combine first seven ingredients in a large crockpot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).<br />
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Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened. Stir in cream, cheese and chives.<br />
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Top with sour cream (if used), sprinkle with bacon and more cheese.</div>
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-79001464060881933602015-11-18T11:44:00.001-08:002015-11-18T11:44:05.395-08:00RUTHIE'S HOME MADE SPAGHETTI SAUCE<div class="separator" style="clear: both; text-align: center;">
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Ever since I was a young mother I've made my own spaghetti sauce. I'm not talking "canning", I just make it from scratch for dinner. I first used the recipe from the back of a tomato paste can, then I modified, tweaked, and tasted down through the years. I never could get into Ragu, Prego, or any of that other fast stuff. This isn't rocket science, there's nothing hard about it, it's simply a few ingredients thrown together, and I just like it better. I usually throw it in the crock pot - and I like anything that can cook itself! See what you think - try it and tweak it to your tastes!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57INuc68wxvd2G8phkJPB2DvG7lgdSJ8lV-C_o-chZSfCTEnw6N-jkhF9d8pNhD8pnMbTvebnJW-72cguB8plR2rbZj0F37uO4YEc9b-NgQ4aZBAVHnG1vyUB3flRUBt9GQECgNeQaC4/s1600/100MEDIA_IMAG1863-785337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5683518132534025842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57INuc68wxvd2G8phkJPB2DvG7lgdSJ8lV-C_o-chZSfCTEnw6N-jkhF9d8pNhD8pnMbTvebnJW-72cguB8plR2rbZj0F37uO4YEc9b-NgQ4aZBAVHnG1vyUB3flRUBt9GQECgNeQaC4/s320/100MEDIA_IMAG1863-785337.jpg" /></a></div>
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Ingredients for Ruthie's Homemade Spaghetti Sauce<br />
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Ingredients:<br />
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<ul>
<li>2 cans any kind of tomato sauce (I prefer Hunt's because I can get it in the large box at Sam's)</li>
<li>3 cans Cantadina Tomato Paste with Italian Herbs - there is no negotiating here, this is the <em>secret</em>!</li>
<li>1 cup water</li>
<li>1/3 cup brown sugar - I like a sweeter taste to take the tartness off the sauce - if you don't, use less.</li>
<li>Gound beef or turkey</li>
</ul>
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Directions:<br />
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<ol>
<li>Dump it all together, stir, let it simmer 15 minutes, add browned meat and simmer up to 15 minutes longer if desired. POOF! Yer' done! Oh, and add your pasta of choice.</li>
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As I said, this can be made in the crock pot with the browned meat. Cook on high 1 hour, or low 3-4 hours. I personally prefer the taste of of this slow cooked and I add a bay leaf, but it's yummy and fast either way! No seasonings to add because they're already in the tomato paste!<br />
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Serves 6Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-61287647720577758042015-11-18T11:43:00.000-08:002015-11-18T11:43:10.249-08:00BLOOMIN' PIZZA BREAD <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWeCtBxXZYf48ICJUui7U3i3OWCWsfmuJkmiZsF12F9j8ZbnFzAQEHh2IAPmklg0xAiflR1Gxn7HpfrBhbObGQXONEj5iJV9rOaG3-wxhrYzK0AyXUU8sr15TyAnFYxa4i1B8BcteI5M/s1600/100MEDIA_IMAG1839-798648.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5681340640077900114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWeCtBxXZYf48ICJUui7U3i3OWCWsfmuJkmiZsF12F9j8ZbnFzAQEHh2IAPmklg0xAiflR1Gxn7HpfrBhbObGQXONEj5iJV9rOaG3-wxhrYzK0AyXUU8sr15TyAnFYxa4i1B8BcteI5M/s320/100MEDIA_IMAG1839-798648.jpg" /></a><br />
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See all the cheesy yumminess? Yeah...this was DEFINITELY a keeper. Not exactly as pretty as the picture I had of the original recipe, but so - SOOOOO delicious!</div>
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<strong><span style="font-size: medium;">Bloomin' Pizza Bread</span></strong></div>
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Ingredients:</div>
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1 unsliced round loaf sourdough bread</div>
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12-16 ounces mozzarella or Provolone cheese, thinly sliced (I just used shredded mozzerella</div>
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1 (3.5 ounce) package pepperoni, halved</div>
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3 Tablespoons butter, melted</div>
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1/4 teaspoon garlic powder</div>
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1/4 tsp. oregano</div>
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1/4 tsp. sweet basil</div>
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2 Tablespoons Parmesan cheese</div>
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pizza/marinara sauce for dipping</div>
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Directions:</div>
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<li>Preheat oven to 350 degrees.</li>
<li>Cut the bread lengthwise and widthwise without cutting the bottom crust. This is a bit tricky but the bread is very forgiving.</li>
<li>Place bread on a foil-lined baking sheet (with extra foil on the sides and top to roll the bread up in) and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.</li>
<li>Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.</li>
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Next time, I'm making two - one is NOT enough for this family of six!!!<br />
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-2584383352803556882015-11-18T11:42:00.001-08:002015-11-18T11:42:01.619-08:00CHICKEN POT PIE<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMhpuIxXn6lq5B0Ab67Lh8w6yQ5XlzA-_KVfVZi5u0BUKYtF5UMbu3R_yQGobckIxiaL52RrjWqzvxr6y1-2lhCuowJ6Ni4T-afSZqErAsm28KgW7OGfCxMHnAVeT22nNVyPLByr21CI/s1600/100MEDIA_IMAG0444-773807.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5693967311719596418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMhpuIxXn6lq5B0Ab67Lh8w6yQ5XlzA-_KVfVZi5u0BUKYtF5UMbu3R_yQGobckIxiaL52RrjWqzvxr6y1-2lhCuowJ6Ni4T-afSZqErAsm28KgW7OGfCxMHnAVeT22nNVyPLByr21CI/s320/100MEDIA_IMAG0444-773807.jpg" /></a></div>
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Who doesn't love chicken pot pie? It's yummy, creamy, comfort food. But who has time to roll out a crust most nights after a long day at work or home with the kids? Nobody. Rolling out a crust just makes you mad, unless you are an expert pie maker like my mother-in-law. Most of us aren't. Most of us don't even wanna go there. I can make a pie crust, I just get mad every time I do it because it doesn't look or taste like her's. This is why she makes the pies for our Thanksgiving dinner every year - because I ask her to! Anyway, that's a bit off subject. Back to not wanting to make a crust for a pot pie, yet wanting to eat one.<br />
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A couple of years ago some of us homeschool moms decided our kids needed a home-ec class to learn how to cook. We each sponsored a cooking class in our homes, and mine was - guess what - PIES. Of all things. We made individual pumpkin pies and everyone learned how to make a crust. I even pulled off how to roll out a crust (without crumbling) and look like I knew what I was doing. And then my wonderful friend and homeschool mentor Betsy introduced this wonderful pot pie recipe, and it has been a favorite at our house ever since. The best part? FROZEN PIE CRUSTS!!! This is so easy you can do it as a last minute throw together meal. Keep these ingredients on hand for some night when you get in late and everyone's grouchy and wondering how you're gonna pull dinner off. And then, you will. I don't know if any of those home-ec kids ever exercised their new pie crust skills, but at least we all got this practical and much-loved recipe out of the deal!<br />
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Ingredients:<br />
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<li>2 Deep dish frozen pie crusts (one package = two)</li>
<li>1 15-oz. can Veg-all (the one in the picture was too big - we only used half the can.)</li>
<li>1 Can cream of chicken soup</li>
<li>1/2 cup milk</li>
<li>1 Can cooked chicken (sometimes I use leftover chicken or turkey or boil a few frozen tenderloins that I have on hand. But if I keep a few cans of these (from Sam's, naturally), it makes everything simpler!</li>
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Directions:<br />
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<ol>
<li>Preheat oven to 425 degrees</li>
<li>Mix Veg-all, milk, cream of chicken soup, and chicken together. With canned chicken you need to cut the chunks up. This doesn't take long.</li>
<li>Prick pie crusts. Pour chicken mixture into one pie crust. </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83V_5edsCjVCazhtZFJADGORPB43BIEhqtM6uw4qZKDdQsRYvhRTS8oTFbb8_JpfYNs2-Lml3ALQFJ41H401L6TEh1xokjTKQSJ1c_mK_QYwYf-PvRqgUdM-UwGq0h_dRRJiWdYBVvr0/s1600/100MEDIA_IMAG0449-767660.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5693967715393031538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83V_5edsCjVCazhtZFJADGORPB43BIEhqtM6uw4qZKDdQsRYvhRTS8oTFbb8_JpfYNs2-Lml3ALQFJ41H401L6TEh1xokjTKQSJ1c_mK_QYwYf-PvRqgUdM-UwGq0h_dRRJiWdYBVvr0/s320/100MEDIA_IMAG0449-767660.jpg" /></a><br />
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4. Top with the other crust. Hint: keep these frozen until ready to use. If you let the crusts get too<br />
warm, it's hard to slide the top one out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwd5Jjdx7c4xfsIedDBsKjdLlT_HjCrJxnZ4Itk3cChXoe0zUF3FG81uzVBoQ6KCF38O-0kvNBQxc0RDylAK0n2ucmQQ2_AscIFaApGIDh9gbjId2MNI3W7-y9tSCOCPvPRGRNIyAov0/s1600/100MEDIA_IMAG0451-708806.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5693967894754248722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwd5Jjdx7c4xfsIedDBsKjdLlT_HjCrJxnZ4Itk3cChXoe0zUF3FG81uzVBoQ6KCF38O-0kvNBQxc0RDylAK0n2ucmQQ2_AscIFaApGIDh9gbjId2MNI3W7-y9tSCOCPvPRGRNIyAov0/s320/100MEDIA_IMAG0451-708806.jpg" /></a><br />
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5. You may pinch crust edges together if you like, but I don't because the crust tends to cave.<br />
6. Bake 30-35 minutes or until golden brown. Be sure to place it on a pan or cookie sheet in<br />
case the filling spills over.<br />
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Cut and watch it disappear! It is so good, my family is sad when there are not any left overs, so usually I make two. In which case, I use the large Veg-all can!<br />
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-72972003588070076252015-11-18T11:40:00.002-08:002015-11-18T11:40:38.698-08:0015 MINUTE SMOKED GREEN BEANS<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuy2GWQBVa4w2NGyOLDMK5U1KpHAKg1wt57v7rj6_gpxqfeVVfkmTpd5LTCGxkyjgJ9GFLYicHssrWfBbKIBY4GEzF1KDsU_WBJ9xrT-zV8n78oEjJskrDj2FMFhkVf63spbNZmTJHWfs/s1600/100MEDIA_IMAG0438-730512.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5693787166123057122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuy2GWQBVa4w2NGyOLDMK5U1KpHAKg1wt57v7rj6_gpxqfeVVfkmTpd5LTCGxkyjgJ9GFLYicHssrWfBbKIBY4GEzF1KDsU_WBJ9xrT-zV8n78oEjJskrDj2FMFhkVf63spbNZmTJHWfs/s320/100MEDIA_IMAG0438-730512.jpg" /></a></div>
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These babies are a favorite at our house. I stumbled across smoked paprika at the store one day, paired it with smoked sea salt, and came up with a vegetable dish everyone loves! Do you realize what a feat this is?! I have a family of 6! SIX!!!! Never can you please everyone. Except just this once.<br />
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I found these at Sam's, of course in a giant bag. This works wonderfully for us and lasts a while.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_AfL-QuOuP9KiQTMCazM1P8oDscCKjWh0-w1mJdtdoxDeP3PNVcX-l0PbvY91xAo2Vey-T3FYDEQUIN9EmTpjLrxtbgeVHpzpkvxi5WFAh3QZA-Aqmp588-B3HaOekRzk3dwXYGFUak/s1600/100MEDIA_IMAG0440-707827.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5693786213639136978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_AfL-QuOuP9KiQTMCazM1P8oDscCKjWh0-w1mJdtdoxDeP3PNVcX-l0PbvY91xAo2Vey-T3FYDEQUIN9EmTpjLrxtbgeVHpzpkvxi5WFAh3QZA-Aqmp588-B3HaOekRzk3dwXYGFUak/s320/100MEDIA_IMAG0440-707827.jpg" /></a></div>
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Ingredients:</div>
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<li><div align="left">
Frozen green beans</div>
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Non-stick cooking spray</div>
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Smoked Paprika</div>
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Smoked Sea Salt</div>
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Directions:</div>
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Spray large skillet with cooking spray.</div>
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Sprinkle pan with paprika and sea salt. Use your own judgement - I probably use about 1/4 tsp. each, but I just sprinkle it all over the pan - roughly 7 sprinkles. (Is that a term?!) You don't want too much of it or it will overpower the beans.</div>
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Turn oven on medium heat and let pan warm until you smell the smoked seasonings, then add frozen beans.</div>
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Cook 15-20 minutes, you want them to still have their color and not be shriveled up. That's when you know you've gone too far.</div>
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Enjoy! Again, this little creation was purely accidental, I hope you like it as much as we do.</div>
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-49200383161131394822015-11-18T11:38:00.004-08:002015-11-18T11:38:51.248-08:00CREAMY WHITE CHICKEN CHILI CREAMY WHITE CHICKEN CHILI<br />
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It was chili dinner day at church and I had been sick the previous week. On Sunday I arose feeling much better, and we made a quick decision to attend the dinner. Which meant I needed to make my White Chicken Chili. After all, it's getting pretty popular now, I wouldn't want to disappoint my fans! Jim was insistent that there would be plenty of food and that I shouldn't worry about it. "No way - a family of six not showing up with something??? I'm making my chili." Was my response. Why was I so sure I could prepare it in just a matter of minutes? Because I had all the necessary ingredients on hand, and it is EASY!!!</div>
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Sure enough, friends (including my future son-in-law) asked if I had brought the chicken chili, and in which of the myriad of crockpots was it located. I promised the recipe on the Kozi Kitchen, so here ya go, friends!</div>
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Ingredients:</div>
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<li><div style="border: currentColor;">
1 large can cooked chicken (or 1 1/2 cups left over cooked chicken)</div>
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<li><div style="border: currentColor;">
1 can chicken broth or 2 tsp. chicken bullion mixed with 2 cups water (I always substitute this for chicken broth, I keep it stocked and use it for many dishes)</div>
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2 cans Great Northern Beans</div>
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1 can green chilis</div>
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1 tsp. salt</div>
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1 tsp. oregano</div>
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<li><div style="border: currentColor;">
1/4 tsp. Cayenne pepper</div>
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<li><div style="border: currentColor;">
1/4 tsp. pepper</div>
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1 cup sour cream</div>
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<li><div style="border: currentColor;">
1/2 cup heavy whipping cream</div>
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Directions:</div>
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<li><div style="border: currentColor;">
Mix all ingredients together in crock pot except sour cream and whipping cream.</div>
</li>
<li><div style="border: currentColor;">
Cook on high one hour or low 3 hours.</div>
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<li><div style="border: currentColor;">
Add creams and cook 30 more minutes on high.</div>
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Enjoy all that hearty goodness with thick slices of french bread or crackers!</div>
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-32981173711978155982015-11-18T11:38:00.001-08:002015-11-18T11:38:04.196-08:00DEEP DISH TACO SQUARES<br />
DEEP DISH TACO SQUARES<br />
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Tacos? Did somebody say tacos? This is the secret to getting my son to like any new dish: put the word "taco" in front of it. Works every time. Hence, he loves this dish! But it really is a taco dish, and here's a funny twist - it came from Amish country. The same bed and breakfast where my parents stayed and had the Baked Oatmeal recipe that I posted. It's another one of those meals that if you forget to plan dinner, you can whip it together <em>fast</em> and no one will ever have to know. That's what I did tonight - because I snuck a nap in this afternoon.<br />
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Ingredients:<br />
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<ul>
<li>2 cups Bisquick</li>
<li>1/2 cup cold water</li>
<li>1 lb. ground beef or ground turkey</li>
<li>1 green pepper</li>
<li>2 Tbsp. chopped onion (or dried minced onion)</li>
<li>8 oz. sour cream</li>
<li>1 pkg. taco seasoning</li>
<li>1 cup shredded cheddar cheese</li>
<li>1/3 cup mayonnaise</li>
<li>8 oz. tomato sauce</li>
<li>Paprika</li>
</ul>
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Directions:<br />
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<ol>
<li>Combine Bisquick and water, stir with fork until blended.</li>
<li>Press in bottom of slightly greased 8x8 baking dish.</li>
<li>Bake at 375 degrees for 9 minutes.</li>
<li>Cook ground meat, green pepper and onion in skillet until meat is brown.</li>
<li>Add taco seasonings after draining meat and stir in tomato sauce and spoon over baked crust.</li>
<li>Combine sour cream, mayonnaise, and cheese, and spread over meat mixture.</li>
<li>Sprinkle top evenly with paprika.</li>
<li>Bake at 375 degrees uncovered for 20-25 minutes or until lightly browned.</li>
</ol>
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I usually serve lettuce, extra cheese, and extra sour cream alongside just so my son will be happy about the taco-likeness. He piles it on. Get creative - tomatos and black olives, will work too!<br />
<br />Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-45436331671894763722015-11-18T11:37:00.001-08:002015-11-18T11:37:00.392-08:00BROCCOLI CHEESE SOUP<div align="center" class="separator" style="clear: both; text-align: center;">
BROCCOLI CHEESE SOUP</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjt4XK4mHxLe-WTIwcgtVJTrZljJsJJVwFjXS0AAYykYqA5yQeJHGCWJ82cljw0Q-De49x0OTqEPSw9UM1ProHoGhyusw3T0tC-3U54PD9_S5Jb1wzFblq7CLGwgwVei2s3WQZXoEZRTk/s1600/Broccoli+cheese+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjt4XK4mHxLe-WTIwcgtVJTrZljJsJJVwFjXS0AAYykYqA5yQeJHGCWJ82cljw0Q-De49x0OTqEPSw9UM1ProHoGhyusw3T0tC-3U54PD9_S5Jb1wzFblq7CLGwgwVei2s3WQZXoEZRTk/s320/Broccoli+cheese+soup.jpg" width="320" /></a></div>
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Still on a soup kick and waiting for the big snow storm to hit - plus I needed something <em>fast</em>!!! You can make this on the stove or in the crock pot - I prefer crock just because it's easier, you don't have to stand there stirring it, and yet it can be done in an hour if need be.<br />
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Instructions:<br />
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<ul>
<li>2 cans cream of mushroom soup</li>
<li>1 can cheddar cheese soup</li>
<li>3 cans milk equal to soup amount</li>
<li>16 oz. frozen, chopped broccoli</li>
<li>8 oz. sour cream</li>
<li>2 cups cheddar cheese</li>
</ul>
Directions:<br />
<ol>
<li>Combine cans of soup together.</li>
<li>Add equal amount of milk (3 cans).</li>
<li>Heat on medium heat and add sour cream.</li>
<li>Defrost broccoli in microwave (about 10 minutes on defrost), then add to soup.</li>
<li>Add cheese and heat on medium to low heat, stirring often. (Which is why I like to use the crock - it won't burn your soup and you don't have to constantly stir it!)</li>
</ol>
Serves 8-10Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-37873204665156602592015-11-18T11:36:00.001-08:002015-11-18T11:36:02.762-08:00RED LOBSTER BISCUITS <br />
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Well. I saw these in Pinterest and have been waiting for a chance to make them and tonight all the stars aligned and: it happened. Everyone loved them, they taste every bit as good as they look, now what are you waiting for - get to the store, get some Bisquick and get <em>busy</em>!!!<br />
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Ingredients:<br />
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<ul>
<li>2 cups Bisquick Biscuit Mix</li>
<li>2/3 cups milk</li>
<li>1/2 cup shredded cheddar cheese</li>
<li>1/4 cup butter</li>
<li>1/4 tsp. parsley</li>
<li>1/4 tsp. garlic powder</li>
</ul>
Directions:<br />
<ol>
<li>Preheat oven to 450 degrees.</li>
<li>Mix biscuit mix, milk and cheddar cheese until soft dough forms; beat vigorously 30 seconds.</li>
<li>Drop 12 large spoonfuls onto ungreased cookie sheet.</li>
<li>Bake 8-10 minutes or until golden brown.</li>
<li>Meanwhile, melt butter and mix with parsley and garlic powder.</li>
<li>When biscuits are done, brush butter mixture generously over before removing them from baking sheet. Serve warm, makes 10-12.</li>
</ol>
WARNING: Do not plan to be on a diet when making these. You will want to eat at least one - if not half of them!!!<br />
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-58477422590669731102015-11-18T11:28:00.000-08:002015-11-18T11:28:20.564-08:00Easiest Baked Beans Ever<div align="center">
EASIEST BAKED BEANS EVER</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbe_r6PCN20eZMhlsDe-1oVxB9y9XO_EeiuNBVQxumC1YuSQb5N9f6r_s5UM8BitnG33huw6BnkRqj6gf8EFQw0945e5TkpLe5HuzkiYmgM_z1QQiie2w8E_BVzx30iNladnKDEG6YROw/s1600/Baked+Beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbe_r6PCN20eZMhlsDe-1oVxB9y9XO_EeiuNBVQxumC1YuSQb5N9f6r_s5UM8BitnG33huw6BnkRqj6gf8EFQw0945e5TkpLe5HuzkiYmgM_z1QQiie2w8E_BVzx30iNladnKDEG6YROw/s320/Baked+Beans.jpg" width="320" /></a></div>
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I came up with this recipe many years ago and whenever I take it to a dinner of any kind, I always get asked for the recipe. Just don't freak out on me when you see the large amount of brown sugar it contains!</div>
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Four ingredients</div>
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Ingredients:</div>
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<ul>
<li><div style="text-align: left;">
1 large can Bush's Original Baked Beans</div>
</li>
<li><div style="text-align: left;">
1 cup barbecue sauce</div>
</li>
<li><div style="text-align: left;">
1/2 cup ketchup</div>
</li>
<li><div style="text-align: left;">
3 cups brown sugar</div>
</li>
</ul>
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Directions:</div>
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Mix together in 9 x 13 glass dish and bake at 350 degrees for 1 hour. You can mix up the day before to save time. Enjoy!</div>
Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-23850705459559407432015-11-18T11:23:00.000-08:002015-11-18T11:27:20.138-08:00Perfectly Easy Dinner Rolls<div class="separator" style="clear: both; text-align: center;">
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PERFECTLY EASY DINNER ROLLS</div>
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Every Thanksgiving I get nervous about the rolls. Will they rise too soon? Will they rise at all? Will they bake evenly, or will that one in the middle still be doughy while surrounded by a too-done crust on top? All these questions and more plague my brain. But usually, everything turns out just fine, because I use this recipe! </div>
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The key to these rolls is mixing them up and chilling them first. They can be chilled anywhere from 2 hours up to 4 days! That's the nice thing about it - you don't have to do all of the work all at once. In case you are afraid of making bread (like I used to be), I will be providing plenty of tips with this recipe. It took me years to get my nerve up to baking rolls for company, and this is the recipe that gave me my confidence! Every year I host Thanksgiving dinner, and I usually bake the rolls. Everyone seems to love them, including myself. They are sweet, warm, and tasty!</div>
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I just made these "test" rolls tonight. I like to use what my family doesn't eat for stuffing crumbs - YUM!!!</div>
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PERFECTLY EASY DINNER ROLLS</div>
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Ingredients:</div>
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<ul>
<li><div style="text-align: left;">
1 cup warm water (105 degrees to 115 degrees) (I just guess about this - I'll tell you later)</div>
</li>
<li><div style="text-align: left;">
2 packages active dry yeast</div>
</li>
<li><div style="text-align: left;">
1/2 cup (1 stick) butter, melted</div>
</li>
<li><div style="text-align: left;">
1/2 cup sugar</div>
</li>
<li><div style="text-align: left;">
3 eggs</div>
</li>
<li><div style="text-align: left;">
1 teaspoon salt</div>
</li>
<li><div style="text-align: left;">
4-4 1/2 cups unbleached all-purpose flour</div>
</li>
<li><div style="text-align: left;">
Additional melted butter (optional)</div>
</li>
</ul>
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Makes two dozen rolls</div>
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Directions:</div>
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<ol>
<li><div style="text-align: left;">
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.</div>
</li>
<li><div style="text-align: left;">
Stir in butter, sugar, eggs and salt. I always do the sugar, eggs and salt first, butter last, in case it's too warm for the yeast. The best thing to do with this recipe is melt the butter and let it cool before beginning, but if you're in a pinch, put it in the microwave but don't melt completely - about 15 seconds. This way it won't be too hot. The key is not to kill your yeast's magic rising powers. I know - I've killed mine a few times.</div>
</li>
<li><div style="text-align: left;">
Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed).</div>
</li>
<li><div style="text-align: left;">
Cover and refrigerate 2 hours or up to 4 days.</div>
</li>
<li><div style="text-align: left;">
Grease 13 x 9-inch baking pan. turn the chilled dough out onto a lightly floured board (or counter). Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 to 1 1/2 hours. </div>
</li>
<li><div style="text-align: left;">
Preheat oven to 375 degrees. I always turn it on right when I get the dough from the 'fridge so I can set them on top of the warm oven to rise. </div>
</li>
<li><div style="text-align: left;">
Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired (plus, it makes them pretty). Break rolls apart to serve (I just use a knife and cut along the roll lines).</div>
</li>
</ol>
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Secret #1: Don't get your water too hot. It can kill the yeast. I just use hot water from my faucet, but never let it get scalding. Warm water, that's all you need. <br />
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Secret #2: Like I said, don't let your butter be too hot.<br />
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Secret #3: I use a kneading hook with my mixer to mix the flour. I like defined arm muscles, but stirring that much by hand is just ridiculous.<br />
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Secret #4: Don't add too much flour - you want the dough to pull away from the sides of the bowl and off your kneading hook. If 4 cups is enough, leave it at that. NEVER add more than 4 1/2. <br />
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Secret #5: Don't add too much flour on your counter when rolling it out. You want enough that it won't stick, and you don't want to knead it at all - you already did that in step #3.<br />
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Secret #6: You can pat or roll your dough - rolling makes it more even - shape it into a rectangle and partition evenly 5 marks down and 3 across with a knife. Don't make this harder than it needs to be - if you get confused when you start rolling up the dough balls and some are not as big as others, pinch off excess to add to others and just plop it in the pan. It doesn't matter if they are lumpy and not perfect rolls, they will still be super tasty. You don't want to handle your bread too much, you'll beat it to death.<br />
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Secret #7: Spray the opposite side of a piece of plastic wrap to cover the rolls while they rise. When they get as tall as the pan, bake them. Don't let them wait, they will fall. <br />
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Secret #8: Don't keep opening the oven door to check them while baking. Leave them ALONE!!! This will ensure that middle roll the even baking it so deserves. I do always check that middle roll with a knife at 15 minutes. If not done, bake the other 5 and then take it out.</div>
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Please don't be discouraged by all these "do's and don'ts". I just wish someone had told me all of this at once, it would have at least saved me from killing my yeast!!! </div>
Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com1tag:blogger.com,1999:blog-8024930193137781588.post-67788636054283081302015-11-18T11:22:00.000-08:002015-11-18T12:58:43.379-08:00SEVEN LAYER SALAD<div align="center">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWZHypvm1xYgjRw3igsy0jNE9vbNHC9d_LeP5g0_SMUytxfUVrKZXlT0m5lgBKWYfmcfBEuy_XD6VCoouiev84s0OdIIfExsIC4J4I0Qdo0pAC2Ye2ZYYWbh7mjW_ZYidlSV01eg0ek0/s1600/7+Layer+Salad+-+bacon+on+top.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWZHypvm1xYgjRw3igsy0jNE9vbNHC9d_LeP5g0_SMUytxfUVrKZXlT0m5lgBKWYfmcfBEuy_XD6VCoouiev84s0OdIIfExsIC4J4I0Qdo0pAC2Ye2ZYYWbh7mjW_ZYidlSV01eg0ek0/s320/7+Layer+Salad+-+bacon+on+top.jpg" width="320" /></a></div>
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This wonderful, tasty salad is made up and refrigerated the day before so you can enjoy all the wonderful flavors the next day when you mix it up! I make this every year for both Thanksgiving and Easter. Old favorite!</div>
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Ingredients:</div>
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<ul>
<li><div align="left">
1 head lettuce</div>
</li>
<li><div align="left">
1/2 cup chopped celery</div>
</li>
<li><div align="left">
1/2 cup green pepper (I never use this)</div>
</li>
<li><div align="left">
1/2 cup chopped onion </div>
</li>
<li><div align="left">
1 10oz. pckg. frozen peas</div>
</li>
<li><div align="left">
2 cups mayonnaise</div>
</li>
<li><div align="left">
1 cup sugar</div>
</li>
<li><div align="left">
1 cup cheddar cheese</div>
</li>
<li><div align="left">
10 slices bacon, crumbled or packaged bacon bits</div>
</li>
</ul>
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Directions:</div>
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Layer as given and refrigerate to 24 hours. Toss before serving. Tips: when spreading the mayo on the peas, use a spatula, or better yet, use squeeze mayo. I personally prefer the taste of fresh cooked bacon to bacon bits so I do it in the microwave a few slices at a time. Also, if you have a few onion haters, you may want to do what I do and make one salad with and one without. Enjoy!</div>
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com1tag:blogger.com,1999:blog-8024930193137781588.post-46775967819584221382015-11-18T08:53:00.000-08:002015-11-18T11:14:19.683-08:00HOLIDAY MASHED POTATOES <br />
This is a holiday staple at our house. Mashed potatoes mixed with cream cheese, sour cream, eggs, and seasonings, stored in the 'fridge overnight and ready to bake the next day! Why would you not? Simple and yummy!!!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jH4vWKV2gelbJY0etb2zpenlSU-J2pNHTRZMzVglNEEu9VVSf5kT15FN-TwLKVsAp-rrda0PTOc5cZ36FxaFzcNtY-fsPd4nDNQRCuTxq-OTGwQ1sZFeP6CTilEQzqqWY_gdt6o_GsM/s1600/Holiday+mashed+-+pouring+in+pan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jH4vWKV2gelbJY0etb2zpenlSU-J2pNHTRZMzVglNEEu9VVSf5kT15FN-TwLKVsAp-rrda0PTOc5cZ36FxaFzcNtY-fsPd4nDNQRCuTxq-OTGwQ1sZFeP6CTilEQzqqWY_gdt6o_GsM/s320/Holiday+mashed+-+pouring+in+pan.jpg" width="211" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HOLIDAY MASHED POTATOES<br />
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Ingredients:</div>
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<ul>
<li><div style="text-align: left;">
3 lb. (about 12 medium) white potatoes, peeled and cooked (hot)</div>
</li>
<li><div style="text-align: left;">
8 oz. cream cheese (room temperature)</div>
</li>
<li><div style="text-align: left;">
1/4 cup margerine (1/2 stick, also at room temperature - just set both of these out as you're cooking the potatoes, then they'll be ready.)</div>
</li>
<li><div style="text-align: left;">
1/2 cup sour cream</div>
</li>
<li><div style="text-align: left;">
1/2 cup milk</div>
</li>
<li><div style="text-align: left;">
2 eggs, lightly beaten</div>
</li>
<li><div style="text-align: left;">
1 tsp. salt</div>
</li>
<li><div style="text-align: left;">
Dash of pepper</div>
</li>
</ul>
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Directions:</div>
<ol>
<li><div style="text-align: left;">
Make sure you've already cooked and boiled your potatoes. It usually takes them about 15 minutes to boil start to finish. Always test a couple with a fork to make sure they're soft.</div>
</li>
<li><div style="text-align: left;">
Turn potatoes into large mixer bowl and mash with mixer.</div>
</li>
<li><div style="text-align: left;">
When all lumps are removed, add cream cheese and butter in small pieces. Beat well until cheese and butter are both melted and completely mixed.</div>
</li>
<li><div style="text-align: left;">
Mix in sour cream.</div>
</li>
<li><div style="text-align: left;">
Add milk and eggs.</div>
</li>
<li><div style="text-align: left;">
Add salt and pepper and beat all until light and fluffy.</div>
</li>
<li><div style="text-align: left;">
Place in greased 9 x 13 inch casserole dish and refrigerate several hours or overnight (I always do overnight, it's best.)</div>
</li>
<li><div style="text-align: left;">
Bake in 350 degree oven for 45 minutes until lightly browned on top. </div>
</li>
</ol>
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Serves 12-15 - sooooo good!!!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVMimXr0PkTvOfcZ1yuXK9CSc1I0iSUraVW-0_Q6b8mw7X3zgunnNdLPs6otoQB_TIbKobNvMv2iCSoxu0D4fIwuQvYBqZehL1esHSyPak6fb06BFWidRp-LZhkLb_dlSFdh4smeulzw/s1600/Holiday+mashed+-+finished+product.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVMimXr0PkTvOfcZ1yuXK9CSc1I0iSUraVW-0_Q6b8mw7X3zgunnNdLPs6otoQB_TIbKobNvMv2iCSoxu0D4fIwuQvYBqZehL1esHSyPak6fb06BFWidRp-LZhkLb_dlSFdh4smeulzw/s320/Holiday+mashed+-+finished+product.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">THE FINISHED PRODUCT!</td></tr>
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-91449697213996771502015-04-08T15:49:00.004-07:002015-06-12T19:14:35.063-07:00EASY PEASY CHERRY CHEESECAKE<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5WxO0buKE2eDDomRyVIH2pdJ2jAoMgNyrF0kPJEX1tQLgSdho0O3mpgcr48j9vIgKeTMD6YQ8gblz9sTmOdviDvEYCfP-xU-7RXNhR189ZXixC_KdYjZgvPoJ48-jFluK61sDaC-QWs/s1600/IMG_6724-747751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5WxO0buKE2eDDomRyVIH2pdJ2jAoMgNyrF0kPJEX1tQLgSdho0O3mpgcr48j9vIgKeTMD6YQ8gblz9sTmOdviDvEYCfP-xU-7RXNhR189ZXixC_KdYjZgvPoJ48-jFluK61sDaC-QWs/s1600/IMG_6724-747751.jpg" width="640" /></a></div>
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We had a lovely Easter - I hope you did too! Today I'm going to share with you an old family favorite that we usually have on Easter, Father's Day, and other special occasions. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMW-FNCirX6zChytV1UBqqp1VgNValKQwy0IsjYGBk-9UfkdA9Lz5PwmE3si1yoGUZENOgEp7Anz3tHLco3THD4eAl8bRyRRfDaPM3N_VQmYQzzJBxHwOqtMwow2Dh3EQWLZK7aOYNmQ/s1600/IMG_5761-758851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMW-FNCirX6zChytV1UBqqp1VgNValKQwy0IsjYGBk-9UfkdA9Lz5PwmE3si1yoGUZENOgEp7Anz3tHLco3THD4eAl8bRyRRfDaPM3N_VQmYQzzJBxHwOqtMwow2Dh3EQWLZK7aOYNmQ/s1600/IMG_5761-758851.jpg" width="480" /></a></div>
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This cheesecake is my husband's absolute favorite - which is kind of sad, because he didn't get to even spend Easter with us this year, due to a business trip. Alas, we endured the hardship and enjoyed the cheesecake anyway.<br />
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This is a simple cheesecake with very few ingredients. Someone asked me - is it New York style or French? Well, it's not tall, and it's not heavy. It's not too sweet, either. I think maybe that just makes it a West Virginia cheesecake, since that is where we live. But, it is SUPER yummy, you've gotta try it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIz4K57nYlG1zqFi2yXGdU3Q896XGMOz9Huhg9MiTb79f3S9YnNWoVKt3e_bzPUC2fTtmsdm77IBbmSK-ypdgrzS2jK1jKIkclEUTyhSmtSENsGEv8eSNh2LPvtAfGVOJ87uWrfCcpLm0/s1600/IMG_5696-714253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIz4K57nYlG1zqFi2yXGdU3Q896XGMOz9Huhg9MiTb79f3S9YnNWoVKt3e_bzPUC2fTtmsdm77IBbmSK-ypdgrzS2jK1jKIkclEUTyhSmtSENsGEv8eSNh2LPvtAfGVOJ87uWrfCcpLm0/s1600/IMG_5696-714253.jpg" width="480" /></a></div>
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See how loved this recipe is? Years ago, back in the dark ages of 1987 at my wedding shower, all the ladies showered me with their favorite, hand written recipes. Do they still do that anymore? Is that still a thing? Because it really should be. I still have them all, and I recognize the handwriting of each one - thumbing through them brings special memories to mind. <br />
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And so, right away I put this one to good use. Over the years, I eliminated the topping, though, and added cherry pie filling. So that is just our preference, and you can try it both ways and see how you like it!<br />
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Ingredients:<br />
<ul>
<li>1 package honey graham crackers, crushed (I do this in my food processor for nice, fine crumbs)</li>
<li>1/4 cup melted margarine</li>
<li>1/4 cup brown sugar (the original recipe calls for regular sugar, but I prefer to use brown)</li>
<li>2-8 oz. packages softened cream cheese</li>
<li>2 eggs</li>
<li>1/2 cup sugar</li>
<li>1 tsp. vanilla</li>
<li>1 can cherry pie filling</li>
</ul>
{For optional topping}:<br />
<ul>
<li>1 cup sour cream</li>
<li>1 Tbsp. sugar</li>
<li>1 tsp. vanilla</li>
</ul>
Directions:<br />
<br />
Crust:<br />
Stir graham crackers, melted margarine, and brown sugar together. Pat into a 9 inch pie plate.<br />
<br />
Cheesecake: Mix rest of ingredients well, then pour into pie crust. (I always let my mixer run a good 3-4 minutes until it's all nice and fluffy - no lumps.)<br />
Bake at 375 degrees for 20 minutes.<br />
<br />
After this, I just let it cool and then pop in the fridge until ready to serve. As I serve each piece, I top it with the cherry pie filling.<br />
<br />
{Optional topping directions}:<br />
<br />
After cheesecake comes out of the oven, increase oven temperature to 475, and cool cheesecake for 5 minutes while mixing optional topping ingredients by hand. Spoon on top; Bake 4-5 minutes.<br />
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Makes 8 servings. YUMMO!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MSU67oiNqO2eu71CwezNcjfTXim8FhL6tJyr5KM-mcyD7iZcOqKx_o6rUyy3FeMDxQlS-_f_oIawss23gQpm-bMUN7QkQnwnxT6plloyBX4GyLmao7WVvOG4qGxjwKg70g6lpLSLlEI/s1600/signature.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MSU67oiNqO2eu71CwezNcjfTXim8FhL6tJyr5KM-mcyD7iZcOqKx_o6rUyy3FeMDxQlS-_f_oIawss23gQpm-bMUN7QkQnwnxT6plloyBX4GyLmao7WVvOG4qGxjwKg70g6lpLSLlEI/s1600/signature.jpg" /></a></div>
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com2tag:blogger.com,1999:blog-8024930193137781588.post-53622668441388548612015-02-17T16:38:00.001-08:002015-02-17T16:38:21.002-08:00SPAGHETTI SQUASH LO MEIN This is a low fat, clean, flavorful way to get your Lo Mein fix without going overboard! I just fixed this tonight and oh my...even the hubs was wowing the dish. That's a BIG deal! The inspiration for this scrumptious-ness is from a combination of <a href="http://littlebitsof.com/" target="_blank">http://littlebitsof.com</a> and her Spaghetti Squash Chow Mein and <a href="http://damndelicious.net/" target="_blank">damndelicious.net</a> - Easy Lo Mein. I used ideas from both of these to come up with a recipe that worked well with what I had on hand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2AD2jeflZJjmTDQshhb9QKqQBLPTpDlLZV_P_dgehgc8hNcKltMs8Sj54n_6o9s_vf3-RmwVwQEKKOdnmeBYQ1L7N2-kJMOhE8Yxno_5aqv3u5t8zHY49fMjoYY9rt_8zvCPhoqkqGo/s1600/IMG_4453-792187.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2AD2jeflZJjmTDQshhb9QKqQBLPTpDlLZV_P_dgehgc8hNcKltMs8Sj54n_6o9s_vf3-RmwVwQEKKOdnmeBYQ1L7N2-kJMOhE8Yxno_5aqv3u5t8zHY49fMjoYY9rt_8zvCPhoqkqGo/s1600/IMG_4453-792187.jpg" height="320" width="240" /></a></div>
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Pardon the semi-lousy picture. My photographer was unavailable at the moment, and I was in a hurry to scarf this up - so the iPhone pic will have to do. Please take my word for it - it's heavenly, and oh, so easy to throw together!</div>
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Ingredients:</div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
1 spaghetti squash</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
1 Tbsp. Olive oil</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
2 cloves garlic, minced</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
1/2 red bell pepper, thinly sliced</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
3-4 Tbsp. minced onion</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
2 cups cole slaw mix (shredded cabbage and carrots)</div>
</li>
</ul>
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Sauce: </div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
2 Tbsp. reduced sodium soy sauce</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
2 tsp. brown sugar</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
1/2 tsp. ground ginger</div>
</li>
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1/2 tsp. Sriracha</div>
</li>
</ul>
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Instructions:</div>
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Heat oven to 400 degrees. Cut spaghetti squash in half length wise and scoop out seeds. Lay halves flat on a cookie sheet lined with waxed paper and bake for 30 minutes. When done, remove from oven and turn over so insides can cool. Set aside.</div>
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In a small bowl, whisk together soy sauce, sugar, ginger and Sriracha; set aside.</div>
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Heat olive oil in a large skillet or wok over medium high heat. Add garlic and cook for a minute. Stir in red pepper and onion and cook, stirring frequently, until done, about 3-4 minutes. Stir in cabbage and cook for about 5 more minutes. </div>
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With a fork, scoop out flesh of spaghetti squash so it breaks apart into strings, add to cooked vegetables in skillet, pour soy sauce mixture over all. Stir until well combined, about 2 minutes.</div>
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-4620074167518077012013-02-20T17:09:00.003-08:002013-02-25T16:33:44.889-08:00HEARTY BEEF STEW<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCohNBEhnObjwe0Tdr_HphSsHgjo26cruJqV05wji4Z-2FlKr3dEleMn6ytrDiN8Ekn5pWDje2gPt3XsOJ2NLLx285Y_tMCDGqQc2FpQbY_MML_y-kSv2V8wHSuwK_-h3xjtAeMt3pGY/s1600/IMG_3078-740678.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5826356530144398674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCohNBEhnObjwe0Tdr_HphSsHgjo26cruJqV05wji4Z-2FlKr3dEleMn6ytrDiN8Ekn5pWDje2gPt3XsOJ2NLLx285Y_tMCDGqQc2FpQbY_MML_y-kSv2V8wHSuwK_-h3xjtAeMt3pGY/s320/IMG_3078-740678.jpg" /></a></div>
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I love a nice, thick beef stew, nothing dissapoints me more than when I order it in a restaurant and it's watery and soupy. That is not this! The secret is quick cooking tapioca, you can find it on the jello isle at your local grocery. This wonderful recipe can be either baked in stove or in a crock pot. I combined some ideas from a couple of my recipe books, the fam gave their stamp of approval, and the rest is history!<br />
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Ingredients:<br />
<ul>
<li>1-1/2 pounds beef stew meat, cut into 1-inch cubes</li>
<li>3 Tbsp. quick-cooking tapioca</li>
<li>2 tsp. sugar</li>
<li>1 can (10-3/4 oz.) condensed golden mushroom soup</li>
<li>1/2 cup beef broth</li>
<li>1 1/2 cups water</li>
<li>1 tsp. salt</li>
<li>1/8 tsp. pepper</li>
<li>4 medium carrots, cut into 1-inch chunks</li>
<li>3 medium potatoes, peeled and quartered</li>
<li>2 celery ribs, cut into 3/4 inch chunks</li>
<li>1/4 onion, cut into chunks</li>
</ul>
Directions:<br />
<ol>
<li>In a large bowl, combine tapioca, sugar, soup, broth, water, salt and pepper. </li>
<li>Add remaining ingredients; mix well.</li>
<li>Pour into crock pot and bake on low 5-6 hours.</li>
<li>If you prefer to use your oven, bake in a greased 13x9 covered pan at 375 degrees for 1-3/4 to 2 hours or until done.</li>
</ol>
Serves 6-8Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-88738689216200151812013-01-16T15:54:00.001-08:002013-01-16T18:05:20.225-08:00PEANUT BUTTER THINS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiroUQDuyZ4Q0ABuQLdUFG_m7D12pGpNmRHdfyWV5ge9k85dDjph9NIMy9HzKOOGXr985eqjvyZKzR55c0z0UJDNxQM6HAkfGM4ezMstWF-TwkqqQ7wEsqTbLOCWJ7Mdh6NnwC04rWMbwQ/s1600/IMG_4403-752413.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5834195753383992194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiroUQDuyZ4Q0ABuQLdUFG_m7D12pGpNmRHdfyWV5ge9k85dDjph9NIMy9HzKOOGXr985eqjvyZKzR55c0z0UJDNxQM6HAkfGM4ezMstWF-TwkqqQ7wEsqTbLOCWJ7Mdh6NnwC04rWMbwQ/s320/IMG_4403-752413.jpg" /></a></div>
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Ever need to make something sweet but you don't have much time? Here's your solution. A peanut butter cookie with a powdered sugar glaze. The men in my family think we need cookies in the house 24/7, and this has been my life-savor for many, many years! It whips up quickly, bakes in 15 minutes, and BAM. You're super mom.<br />
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Ingredients:<br />
<ul>
<li>1/2 cup shortening</li>
<li>1/4 cup margarine, softened (not melted)</li>
<li>1 cup brown sugar</li>
<li>1/4 cup peanut butter</li>
<li>1 egg</li>
<li>1 tsp. vanilla</li>
<li>1 3/4 cups flour</li>
<li>1 cup powdered sugar</li>
<li>1/2 tsp. vanilla</li>
<li>1-2 Tbs. milk</li>
</ul>
Directions:<br />
<ol>
<li>Mix first 7 ingredients with mixer.</li>
<li>Pat in ungreased cookie sheet.</li>
<li>Bake 10-15 minutes until edges start to brown.</li>
<li>Mix last 3 ingredients for glaze and drizzle over cookies while still warm.</li>
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Good luck - they won't stay around long!Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-54126072382796010832012-12-30T11:04:00.003-08:002012-12-30T11:08:05.085-08:00BARBECUE RANCH CHICKEN PIZZA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9N3pUKZPpviKcLOIVOi_GkE2H3EPBEw2mv-rhXBB4b2xyMlh4P37tqWwX517AO1ZOzlhV7tW-bafs6YmQHDtDus02f6rtxxwB2CLAR5-gMd5cMMo4T1ZmGuNCMKHDDCoag-UULLw41o/s1600/IMG_3989-739247.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5826357402390916114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9N3pUKZPpviKcLOIVOi_GkE2H3EPBEw2mv-rhXBB4b2xyMlh4P37tqWwX517AO1ZOzlhV7tW-bafs6YmQHDtDus02f6rtxxwB2CLAR5-gMd5cMMo4T1ZmGuNCMKHDDCoag-UULLw41o/s320/IMG_3989-739247.JPG" /></a></div>
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Gotta tell ya, Taste of Home is my favorite resource (next to my 25 year old Betty Crocker cookbook), I get the magazine every month because everything in it is super simple. I have so many pages dog-eared it's not funny. I stumbled across this little gem about a month ago and it was one of those go-to recipes that got me through the busyness of the holidays. Five ingredients. Delicious. Better make two pans.<br />
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Ingredients:<br />
<ul>
<li>2-8oz. tubes refrigerated crescent rolls</li>
<li>1/2 cup hickory smoked barbecue sauce (or any kind - I used Sweet Baby Ray's)</li>
<li>1/4 cup ranch dressing</li>
<li>3 cups cubed cooked chicken (I used canned, you can also use left over chicken)</li>
<li>2 cups shredded mozzarella cheese</li>
</ul>
Directions:<br />
<ol>
<li>Preheat oven to 375 degrees.</li>
<li>Press the two tubes of crescent rolls onto bottom and sides of a 15x10 in. baking pan.</li>
<li>Bake crust for 10 minutes. </li>
<li>Mix together 1/4 cup each barbecue sauce and ranch dressing, spread over crust.</li>
<li>Toss 3 cups chicken with additional 1/4 cup barbecue sauce and arrange over top and sprinkle with mozzarella cheese.</li>
<li>Bake 15-20 minutes or until cheese melts.</li>
</ol>
My girls and I like to add slivers of onions when our men aren't around. My husband likes for me to add olives, pepperoni and bacon to his slices. Get creative and make it your own!<br />
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Serves 4-5 (makes 8 large slices)Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-1672181250741870432012-08-10T15:54:00.001-07:002012-08-10T16:28:46.932-07:00ROASTED VEGETABLE MEDLEY<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjww0bUDwq8EhqM0wJ2wTZhAgpwEOgpB8w9TFpC_vxQ5nhpG5JsZCoRmJZdEd-mQR_P8lub7C7Tq8Hi5DLQt7vPD32fch2pi5vQ4nRntWK2lgWiHPmD2MTlfctB_rQZ-r2QJrj2N5WK4mw/s1600/IMG_6022-784035.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5775180041887557170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjww0bUDwq8EhqM0wJ2wTZhAgpwEOgpB8w9TFpC_vxQ5nhpG5JsZCoRmJZdEd-mQR_P8lub7C7Tq8Hi5DLQt7vPD32fch2pi5vQ4nRntWK2lgWiHPmD2MTlfctB_rQZ-r2QJrj2N5WK4mw/s320/IMG_6022-784035.jpg" /></a></div><div class="mobile-photo"></div><br />
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Baby potatoes, yellow squash, cherry tomatoes, vidalia onions, fresh broccoli, green peppers and mushrooms - oh yes! Don't you just love summer? I hate to see it go. My mom is keeping me supplied with plenty of fresh veggies and this is one great way to make use of them! Get creative with it, use the veggies I listed or select a few from the variety. Also use your own ideas for seasoning. Enjoy the last bit of summer - flavors and all!<br />
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Ingredients: <br />
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Any summer vegetable such as:<br />
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New or baby potatoes, halved<br />
Cherry tomatoes (whole)<br />
Summer squash - any kind, diced<br />
Onion - any kind, sliced lengthwise <br />
Fresh mushrooms<br />
Fresh broccoli<br />
Green peppers<br />
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Any seasoning such as:<br />
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Steak dust<br />
Celery salt<br />
Smoked paprika<br />
Salt<br />
Pepper<br />
Use your imagination! I used a few dashes of all of the above except steak dust.<br />
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Directions:<br />
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1. Coat a large 9x13 roasting pan with cooking spray.<br />
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2. Add vegetables and spray generously with cooking spray.<br />
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3. Sprinkle seasonings over vegetables and toss.<br />
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4. Bake @ 170 for 4 hours or 350 for 1 hour. <br />
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The vegetables are so tasty and true to their flavor! This is obviously a heart healthy dish, no butter or cholesterol here! <br />
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Serves 8<br />
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0tag:blogger.com,1999:blog-8024930193137781588.post-30261887399489614442012-08-09T08:28:00.000-07:002012-08-25T12:25:22.978-07:00TACO CHICKEN ROLLS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMj9uxsQ5AM8mUGMDZZqgSb_XHgzgVgn2jeOKaSjFHgKfJC-VIaZETUATduhfbnxKCJlT47dQbRbepltjX7-PE21PuETtHFCzIsRBN0dKMruVYoMfwliE66tH8cdfTHAz0NiSoiXXElCA/s1600/IMG_0775-739124.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5774672176713039250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMj9uxsQ5AM8mUGMDZZqgSb_XHgzgVgn2jeOKaSjFHgKfJC-VIaZETUATduhfbnxKCJlT47dQbRbepltjX7-PE21PuETtHFCzIsRBN0dKMruVYoMfwliE66tH8cdfTHAz0NiSoiXXElCA/s320/IMG_0775-739124.jpg" /></a></div>
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I told you my son loves all things taco so when I found this in a Taste of Home cookbook and it mentioned Cheezits, cheese stix, and green chilis, I just had to go for it! YUMMY!!!!</div>
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One thing - get a meat mallot, it'll make your life a lot easier. And schedule this on a day when you have time to pound meat, or pound it as soon as you buy it and then refrigerate it, freeze it, hang it out to dry if you want (kidding) - but just plan on POUNDING that MEAT!!!</div>
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Oh and get some toothpicks. Don't let that be an afterthought. In fact, I'll just add that to the ingredients. I think I had about 7...</div>
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Ingredients:</div>
<ul>
<li>Toothpicks</li>
<li>1-2 cups finely crushed Cheezits (or other brand cheese crackers)</li>
<li>1 envelope taco seasoning</li>
<li>6 boneless chicken breast halves </li>
<li>2 ounces Monterey Jack cheese - just use some version of that in cheese sticks - cut into six 2 inch sticks. In other words, 2 cheese sticks cut into 3 sections.</li>
<li>1 can (4 oz.) green chilis</li>
</ul>
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Directions:</div>
<ol>
<li><div class="mobile-photo">
In a ziplock gallon bag, combine the cracker crumbs and taco seasoning; set aside.</div>
</li>
<li><div class="mobile-photo">
Flatten chicken between two sheets of waxed paper to 1/4 inch thickness (you can use a rolling pin, a liter of pop, a brick, or a meat mallot - use whatcha got!)</div>
</li>
<li><div class="mobile-photo">
Coat chicken with crumb mixture by shaking in bag - you may want to dip chicken in milk first to get crumbs to stick (hind sight is 20/20), my crackers kept rolling off.</div>
</li>
<li><div class="mobile-photo">
Place chicken in a greased 13x9 in. baking sheet and do next two steps:</div>
</li>
<li><div class="mobile-photo">
Place a 2 inch cheese stick and about 1 Tbsp (or less according to taste) of chilies on each piece of chicken.</div>
</li>
<li><div class="mobile-photo">
Tuck ends of chicken in and roll up; secure with a couple toothpicks <img alt="" border="0" id="BLOGGER_PHOTO_ID_5774672036257148882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcVWaesJoUXxjRMtdIc-9S04zoPb_7XpKNIZW33jzp1gOgWLghwhpDLDna_XKmTCKTBKRwTZ6W5a30lBGA325mtxTFARuB80F-eWwrDFaf8rOzpQ9O5p-JRs_uFy0sWvY6FSBYG09oCM/s320/IMG_6265-706517.jpg" /></div>
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Bake, uncovered, at 350 degrees for 35-40 minutes or until chicken is no longer pink. My chicken was still thicker than 1/4 of an inch so it took about 15 minutes longer.</div>
</li>
<li><div class="mobile-photo">
Remove toothpicks and save for after dinner!</div>
</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYr6RkF9pCcqS8Iif_QpL-mZMsZKQrlj_iCrDQnY3hJ19dCOYyUubaoOf3VIO7jqPUjI_Fi-TbTZ4-6DT2Vpbak9LCBPQDjWkTqZYAlcjuPkEdZFNg5Z2DRHsQUH8N_j1CXxVfMym1j4I/s1600/IMG_4922-749469.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5774672220327695586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYr6RkF9pCcqS8Iif_QpL-mZMsZKQrlj_iCrDQnY3hJ19dCOYyUubaoOf3VIO7jqPUjI_Fi-TbTZ4-6DT2Vpbak9LCBPQDjWkTqZYAlcjuPkEdZFNg5Z2DRHsQUH8N_j1CXxVfMym1j4I/s320/IMG_4922-749469.jpg" /></a></div>
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Serves 6-8 and WOW, was I in love!!!<br />
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Ruthie Grayhttp://www.blogger.com/profile/15247671109637087291noreply@blogger.com0