tag:blogger.com,1999:blog-30370642976872468702024-02-07T00:14:14.925-08:00Smith Family CookbookAndy and Melissahttp://www.blogger.com/profile/17184778015995577450noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-3037064297687246870.post-47035915774198612972010-12-24T13:01:00.000-08:002010-12-24T13:22:15.661-08:00Date Squares (A.K.A. Matrimonial Cake)<div style="text-align: left;"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;"><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial"><b>Crumb base/topping:</b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial">1 ¼ cup flour</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial">1 ¼ cup rolled oats</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial">1 cup brown sugar</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial">1 cup shortening (or butter)</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial">1 tsp baking soda</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial">1 pinch of salt</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial">Work together like a pie crust - do not moisten. </p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial">Prepare date filling as follows:</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Times; min-height: 19.0px"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-family:Times;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial"><b>Date filling:</b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial">1 package of dates - chopped (8 oz.)</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial">½ cup sugar</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial">1 cup water</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Times; min-height: 19.0px"><span class="Apple-style-span" style="font-size: 15px; font-family: Arial; ">Cook until thick.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial">Cool before spreading on mixture.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Times; min-height: 19.0px"><span class="Apple-style-span" style="font-size: 15px; font-family: Arial; ">Grease pan and spread ⅔ of the mixture in the pan.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial">Spread with date filling</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial">Top with remaining crumbs - patting into place.</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Times; min-height: 19.0px"><span class="Apple-style-span" style="font-size: 15px; font-family: Arial; ">Bake for 45 minutes at 350*. Enjoy!</span></p></span></span></div>Andy and Melissahttp://www.blogger.com/profile/17184778015995577450noreply@blogger.com3tag:blogger.com,1999:blog-3037064297687246870.post-87538543218815151812010-09-04T18:38:00.000-07:002010-09-04T18:45:10.920-07:00Gourmet Mac and Cheese<span class="Apple-style-span" style=" line-height: 18px; font-family:Verdana, Geneva, sans-serif;font-size:small;"><p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; font-size: 12pt; font-family: 'Times New Roman'; text-align: left; ">1 1/2 cups elbow macaroni</p><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-align: left; "></div><p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; font-size: 12pt; font-family: 'Times New Roman'; text-align: left; ">7 ½ Tbs Butter, divided<br /><br />¼ Cup plus 2 Tablespoons Flour<br /><br />3 Cups milk<br /><br />2 ¼ Cups gruyere, shredded (or a mix of any soft cheeses like Monterey Jack and Gouda or Colby)<br /><br />½ Cup mascarpone cheese (not really necessary, but if you don't use it try to make sure your total cheese content is about 2 3/4 cups)<br /><br />¾ Cup bread crumbs<br /><br />¼ Cup Parmesan Reggiano, grated<br /><br />salt and fresh ground pepper<o:p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></o:p></p><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-align: left; "></div><ol start="1" type="1" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0in; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; text-align: left; "><li class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal; list-style-position: inside; line-height: 24px; text-align: left; font-family:'Times New Roman';font-size:12pt;">Bring 2 quarts of salted water to a boil and add the elbow macaroni. Cook until it’s al dente, approximately 6 to 8 minutes.</li><li class="MsoNormal" face="'Times New Roman'" size="12pt" style="margin-top: 0in; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal; list-style-position: inside; line-height: 24px; text-align: left; ">While the macaroni is boiling, slowly melt 5 <span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1/2</span> Tbs of butter over medium high heat in a medium sauce pan.</li><li class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal; list-style-position: inside; line-height: 24px; text-align: left; font-size: 12pt; font-family: 'Times New Roman'; ">Add the flour, stirring, cook together for a minute or so. Do not brown the mixture; you want a blonde roux. Add the milk, whisking to avoid lumps. Bring mixture to a boil and continue whisking. Lower heat and simmer for about five minutes until it thickens.</li><li class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal; list-style-position: inside; line-height: 24px; text-align: left; font-size: 12pt; font-family: 'Times New Roman'; ">While the milk is simmering, combine 2 Tbs butter and the bread crumbs, and melt together in a separate pan.</li><li class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal; list-style-position: inside; line-height: 24px; text-align: left; font-size: 12pt; font-family: 'Times New Roman'; ">Add the Parmesan cheese. This adds another layer of flavor so it’s not one-dimensional. Just cook until the butter is melted. Remove from heat.</li><li class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal; list-style-position: inside; line-height: 24px; text-align: left; font-size: 12pt; font-family: 'Times New Roman'; ">When the milk is ready, add the mascarpone cheese. Then add gruyere cheese and whisk it in, and as soon as until it’s melted, remove from the heat. This will happen quickly because the gruyere cheese should be grated and at room temperature.</li><li class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal; list-style-position: inside; line-height: 24px; text-align: left; font-size: 12pt; font-family: 'Times New Roman'; ">Season with salt and black pepper and whisk to combine. Add the macaroni to the cheese sauce, mix it well, and when it’s nicely incorporated, spoon it out into a cooking dish.<o:p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></o:p></li><li class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal; list-style-position: inside; line-height: 24px; text-align: left; font-size: 12pt; font-family: 'Times New Roman'; ">Sprinkle the bread crumbs on the top, using your hands to pat it down to make sure it’s nice and evenly dispersed all over the surface. The topping becomes very crunchy when it bakes. Cook for about 35-40 minutes in a 350 degree oven until golden brown and bubbly.</li></ol></span>Andy and Melissahttp://www.blogger.com/profile/17184778015995577450noreply@blogger.com0tag:blogger.com,1999:blog-3037064297687246870.post-57635169164934321782009-12-21T11:42:00.000-08:002009-12-21T11:46:32.201-08:00Toffee Butter Crunch<span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 C. coarsely chopped toasted pecans or almonds<br />1 C. butter<br />1 C. sugar<br />1 Tbs. light corn syrup<br />3 Tbs. water<br />3/4 C. semisweet chocolate chips (I use milk chocolate)<br />1/2 C. finely chopped toasted almonds or pecans<br /><br />Line a 13x9 pan with foil, extending foil over edges. Sprinkle 1/2 cup </span></span><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;">of nuts in pan. Butter sides of a heavy 2 quart sauce pan. In pan, melt butter. </span></span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Add sugar, corn syrup, and 3 Tbs. water. Cook and stir over medium-high </span></span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;">heat to boiling. Clip candy thermometer to pan. Cook and stir over medium </span></span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;">heat to 290 degrees (about 15 min.). Watch carefully after 280 to prevent </span></span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;">scorching. Remove sauce pan from heat and remove thermometer. Pour</span></span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> mixture into pan and let cool for 5 minutes. Sprinkle with chocolate chips </span></span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;">and let sit 1-2 minutes. Spread chocolate over mixture. Sprinkle with nuts. </span></span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:13px;"><span class="Apple-style-span" style="font-size: small;">Chill till firm. Lift out of pan and break into pieces.</span><br /></span></div>Denisehttp://www.blogger.com/profile/04030743655808643957noreply@blogger.com0tag:blogger.com,1999:blog-3037064297687246870.post-74428196753195413642009-12-21T11:38:00.000-08:002009-12-21T11:41:53.966-08:00Nut Brittle<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; color: rgb(51, 51, 51); ">2 C. sugar<br />1 C. light corn syrup<br />1/4 C. butter<br />1/2 C. water<br />2 1/2 c raw peanuts<br />1 1/2 tsp. baking soda<br /><br />Butter a jelly roll pan; set aside. Butter sides of a heavy 3 quart saucepan. In saucepan combine sugar, corn syrup, butter and 1/2 cup water. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium-low heat to 275 degrees, soft-crack stage (15-20 min.). Remove pan from heat and remove thermometer. Quickly sprinkle soda over mixture, stirring constantly. Immediately pour onto prepared pan. </span>Denisehttp://www.blogger.com/profile/04030743655808643957noreply@blogger.com0tag:blogger.com,1999:blog-3037064297687246870.post-9603171095503158192009-11-08T20:16:00.000-08:002009-12-21T11:41:06.385-08:00<span class="Apple-style-span" style="font-size:large;">Provolone-Smothered Chicken</span><div><br /></div><div><span class="Apple-style-span" style="font-size:medium;">4 boneless skinless chicken breast halves</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/2 cup zesty Italian dressing</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/2 tsp. garlic pepper blend</span></div><div><span class="Apple-style-span" style="font-size:medium;">2 Tbs. chopped fresh basil leaves</span></div><div><span class="Apple-style-span" style="font-size:medium;">4 thin slices tomato</span></div><div><span class="Apple-style-span" style="font-size:medium;">4 slices provolone cheese</span></div><div><br /></div><div><span class="Apple-style-span" style=" ;font-family:Arial, Helvetica, sans-serif;font-size:12px;"><table class="directions" cellpadding="0" cellspacing="0" border="0" style="clear: both; width: 530px; margin-top: 20px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; "><tbody><tr><td class="RecipeMethodItemNumber" style="font-weight: bold; color: rgb(0, 0, 0); width: 20px; vertical-align: top; "><span class="Apple-style-span" style="font-family:arial;">1.</span></td><td class="RecipeMethodItem" style="padding-bottom: 10px; font-weight: normal; color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-family:arial;">Place chicken in shallow dish. Pour dressing over chicken.<br />Cover and refrigerate about 30 minutes.</span></td></tr><tr><td class="RecipeMethodItemNumber" style="font-weight: bold; color: rgb(0, 0, 0); width: 20px; vertical-align: top; "><span class="Apple-style-span" style="font-family:arial;">2.</span></td><td class="RecipeMethodItem" style="padding-bottom: 10px; font-weight: normal; color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-family:arial;">Heat closed medium-size contact grill for 5 minutes.<br />Remove chicken from marinade; reserve marinade.<br />Sprinkle chicken with garlic pepper. Place chicken on grill.<br />Close grill. Grill 4 to 6 minutes, brushing with marinade once,<br /> until juice of chicken is no longer pink when centers of<br />thickest pieces are cut. Discard remaining marinade.</span></td></tr><tr><td class="RecipeMethodItemNumber" style="font-weight: bold; color: rgb(0, 0, 0); width: 20px; vertical-align: top; "><span class="Apple-style-span" style="font-family:arial;">3.</span></td><td class="RecipeMethodItem" style="padding-bottom: 10px; font-weight: normal; color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-family:arial;">Sprinkle each chicken breast with basil; top with tomato and<br /> cheese. Let stand on grill 3 to 5 minutes or until cheese is melted.<br /><br /><span class="Apple-style-span" style=" ;font-family:Arial, Helvetica, sans-serif;font-size:12px;"><br /><table class="RecipeTipsControl" cellpadding="0" cellspacing="0" border="0" style="padding-left: 5px; padding-right: 5px; padding-bottom: 10px; border-right-width: 5px; border-right-style: initial; border-right- color:initial;"><tbody><tr><td class="RecipeTipText" style="color: rgb(0, 0, 0); padding-left: 5px; padding-bottom: 10px; "><span class="Apple-style-span" style="font-size:small;">For a nice change of flavor, you could use mozzarella cheese instead of the provolone and substitute Caesar dressing for the Italian.</span></td></tr><tr><td class="RecipeTipHeader" style="color: rgb(0, 0, 0); font-weight: bold; padding-bottom: 3px; "></td></tr><tr><td class="RecipeTipText" style="color: rgb(0, 0, 0); padding-left: 5px; padding-bottom: 10px; "><span class="Apple-style-span" style="font-size:small;">Serve the cheese-topped chicken on toasted French bread slices with lettuce and sliced red onion.</span></td></tr></tbody></table></span></span></td></tr></tbody></table></span></div>Denisehttp://www.blogger.com/profile/04030743655808643957noreply@blogger.com0tag:blogger.com,1999:blog-3037064297687246870.post-35636475696741039332009-06-05T16:46:00.000-07:002009-06-05T16:47:34.144-07:00Chicken Broccoli Tortellini Soup<span class="Apple-style-span" style="font-family: Arial; font-size: 12px; "><table class="RecipeIngredientsControl" cellpadding="0" cellspacing="0" border="0" style="width: 330px; "><tbody><tr><td class="RecipeIngredientItemNumber" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; width: 40px; vertical-align: top; text-align: right; padding-right: 5px; ">1</td><td class="RecipeIngredientItem" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; ">tablespoon olive or vegetable oil</td></tr><tr><td class="RecipeIngredientItemNumber" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; width: 40px; vertical-align: top; text-align: right; padding-right: 5px; ">1</td><td class="RecipeIngredientItem" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; ">small onion, chopped (1/4 cup)</td></tr><tr><td class="RecipeIngredientItemNumber" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; width: 40px; vertical-align: top; text-align: right; padding-right: 5px; ">1 3/4</td><td class="RecipeIngredientItem" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; ">cups Progresso® chicken broth (from 32-oz carton)</td></tr><tr><td class="RecipeIngredientItemNumber" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; width: 40px; vertical-align: top; text-align: right; padding-right: 5px; ">1/2</td><td class="RecipeIngredientItem" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; ">cup water</td></tr><tr><td class="RecipeIngredientItemNumber" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; width: 40px; vertical-align: top; text-align: right; padding-right: 5px; ">1/2</td><td class="RecipeIngredientItem" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; ">teaspoon Italian seasoning</td></tr><tr><td class="RecipeIngredientItemNumber" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; width: 40px; vertical-align: top; text-align: right; padding-right: 5px; ">1</td><td class="RecipeIngredientItem" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; ">bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli & cheese sauce</td></tr><tr><td class="RecipeIngredientItemNumber" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; width: 40px; vertical-align: top; text-align: right; padding-right: 5px; ">1</td><td class="RecipeIngredientItem" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; ">package (9 oz) refrigerated cheese-filled tortellini</td></tr><tr><td class="RecipeIngredientItemNumber" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; width: 40px; vertical-align: top; text-align: right; padding-right: 5px; ">1</td><td class="RecipeIngredientItem" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; ">cup cubed cooked chicken</td></tr><tr><td class="RecipeIngredientItemNumber" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; width: 40px; vertical-align: top; text-align: right; padding-right: 5px; ">1</td><td class="RecipeIngredientItem" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; ">large plum (Roma) tomato, chopped (1/2 cup)</td></tr><tr><td class="RecipeIngredientItemNumber" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; width: 40px; vertical-align: top; text-align: right; padding-right: 5px; ">1/4</td><td class="RecipeIngredientItem" style="color: rgb(0, 0, 0); padding-bottom: 2px; font-weight: bold; ">cup shredded Parmesan cheese<br /><br /><span class="Apple-style-span" style="font-weight: normal; "><table class="RecipeMethodsControl" cellpadding="0" cellspacing="0" border="0"><tbody><tr><td class="RecipeMethodItemNumber" style="font-weight: bold; color: rgb(0, 0, 0); width: 20px; vertical-align: top; ">1.</td><td class="RecipeMethodItem" style="padding-bottom: 10px; font-weight: normal; color: rgb(0, 0, 0); ">In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender.</td></tr><tr><td class="RecipeMethodItemNumber" style="font-weight: bold; color: rgb(0, 0, 0); width: 20px; vertical-align: top; ">2.</td><td class="RecipeMethodItem" style="padding-bottom: 10px; font-weight: normal; color: rgb(0, 0, 0); ">Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli.</td></tr><tr><td class="RecipeMethodItemNumber" style="font-weight: bold; color: rgb(0, 0, 0); width: 20px; vertical-align: top; ">3.</td><td class="RecipeMethodItem" style="padding-bottom: 10px; font-weight: normal; color: rgb(0, 0, 0); ">Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese.</td></tr></tbody></table></span></td></tr></tbody></table><table cellpadding="0" cellspacing="0"><tbody><tr><td valign="top"><div class="rb_recipeSummaryPic fl" style="width: 275px; height: 200px; float: left; "><img id="ctl00_InternalSiteContentPlaceHolder_ucCompleteRecipe1_icBeautyShot_ImgBeautyShot" onerror="onImgErrorLarge(this);" src="http://www.bettycrocker.com/images/beautyshots/r9071fp.jpg" alt="Chicken-Broccoli-Tortellini Soup" style="height: 200px; width: 275px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; " /></div></td><td valign="top"><div class="rb_recipeSummaryText fl" style="width: 235px; height: 200px; margin-left: 15px; float: left; "></div></td></tr></tbody></table></span>Denisehttp://www.blogger.com/profile/04030743655808643957noreply@blogger.com0tag:blogger.com,1999:blog-3037064297687246870.post-80235180328553888652009-01-11T13:43:00.000-08:002009-01-11T14:42:16.912-08:00<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">Molten Chocolate Cookies</span></span><div><br /></div><div>2 Cups (12 ounces) Semi-sweet chocolate chips</div><div>3 Tablespoons Butter</div><div>2 Large Eggs</div><div>1/2 Cup Sugar</div><div>1/2 Teaspoon salt</div><div>1 Teaspoon Vanilla</div><div>1 Cup All-purpose flour</div><div>1/2 Teaspoon Baking powder</div><div><br /></div><div>Melt chocolate chips and butter in the top of a double boiler over low heat, stirring until smooth but thick.</div><div><br /></div><div>In a large mixing bowl beat eggs, sugar salt and vanilla on high speed for about two minutes until pale yellow and slightly thickened. Mix in chocolate on low speed. Stop and scrape bowl. Add flour and baking powder (Andy likes to mix the flour and any powders together before mixing with wet stuff to make sure there is a good mixture) on low speed just until incorporated, stopping once to scrape the bowl. Cover bowl with plastic wrap and refrigerate for 15-30 minutes.</div><div><br /></div><div>Preheat oven to 375 * F.</div><div><br /></div><div>Scoop two-inch mounds onto parchment paper lined cookie sheet leaving about two inches between the cookies. bake one sheet at a time for 12 minutes or until crusty on the outside but soft in the center. Cool on cookie sheet for 3-5 minutes. Best when served warm!</div><div><br /></div><div>To reheat cookies so the centers become soft again microwave on high power for about 10 seconds per cookie.</div><div><br /></div><div>Microwave instructions:</div><div>heat chocolate chips and butter in a microwave safe bowl at medium power for 1-2 minutes, stirring well after one minute initially, then at 30 second intervals until smooth. Proceed as directed.</div><div><br /></div><div>Yield: 16 three-inch cookies</div>Andy and Melissahttp://www.blogger.com/profile/17184778015995577450noreply@blogger.com0tag:blogger.com,1999:blog-3037064297687246870.post-48589955161017022992008-12-21T18:31:00.000-08:002008-12-21T18:36:56.288-08:00Nanaimo Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6i4pbR55DKVubXtTR9jVrl5yi4E7BXK7zhwRA1-hNmAj9Qn0gLynezMJN11EAcMUZ9m5LT4zHh9EF07vWYcGcnBw4GDssD3hCM0NuzqwPIkRF332dpyUEAP4nylvid0YzNS-Sf7skTYk/s1600-h/nanaimo_bars.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/AVvXsEi6i4pbR55DKVubXtTR9jVrl5yi4E7BXK7zhwRA1-hNmAj9Qn0gLynezMJN11EAcMUZ9m5LT4zHh9EF07vWYcGcnBw4GDssD3hCM0NuzqwPIkRF332dpyUEAP4nylvid0YzNS-Sf7skTYk/s400/nanaimo_bars.jpg" alt="" id="BLOGGER_PHOTO_ID_5282437844166212194" border="0" /></a><br /><span style="font-weight: bold;">Base Layer:</span><br /><br />1 C. butter<br />1/2 C. sugar<br />3/4 C. cocoa<br />2 eggs<br />2 Tsp. vanilla<br />4 C. crushed graham crackers<br />2 C. coconut<br />1 C. chopped walnuts<br /><br />combine all of the above ingredients well and pat into the bottom of a 9x13 pan.<br /><br /><span style="font-weight: bold;">Middle Layer:</span><br /><br />1/2 C. butter<br />4 C. icing sugar<br />2 Tbsp. vanilla pudding powder<br />6 Tbsp. milk<br /><br />Combine until nice and smooth and spread over the 1st layer.<br /><br /><span style="font-weight: bold;">Top Layer</span>:<br /><br />Melt 4 squares semi sweet chocolate with 4 Tbsp. butter together and spread over second layer. yum! enjoyAndy Smithhttp://www.blogger.com/profile/06701926291505373053noreply@blogger.com0tag:blogger.com,1999:blog-3037064297687246870.post-21041934373818236782008-12-21T17:20:00.000-08:002008-12-21T17:27:22.203-08:00Ginger SnapsIngredients:<br />3/4 C. Butter<br />1 C. Sugar<br />1/4 C. Molasses<br />1 Egg<br />2 C. Flour<br />1/2 tsp. Cloves<br />1/2 tsp. Ginger<br />1 tsp. Cinnamon<br /><br />Beat first 4 ingredients until fluffy. Add all dry ingredients and mix until well incorporated. Roll into one inch balls, roll balls in sugar, then press flat on cookie sheet. Bake 10 minutes at 375 degrees.Debhttp://www.blogger.com/profile/15925765858602843582noreply@blogger.com0tag:blogger.com,1999:blog-3037064297687246870.post-85923558268956579422008-12-21T17:13:00.000-08:002008-12-21T17:20:03.493-08:00Butter TartsTart Filling:<br />1 C. Raisins, soaked in hot water to soften<br />1 Egg<br />1 C. Brown Sugar<br />1 Tbs. Butter<br /><br />Mix together and spoon into tart shells, filling about half way full. Bake for 20 minutes at 350 degrees.<br /><br />Tart Shell Pastry:<br />2 C. Butter Flavored Crisco<br />4 C. Flour<br />Mix together until mealy then add:<br />2/3 to 3/4 C. Ice Cold Water (start with less and add until pastry is the proper consistency).<br /><br />Mix together into pastry. Form small balls and press individually into tart shells (can use mini or regular sized muffin tin for the tart shells).Debhttp://www.blogger.com/profile/15925765858602843582noreply@blogger.com0tag:blogger.com,1999:blog-3037064297687246870.post-64261713818501349812008-12-21T17:03:00.000-08:002008-12-21T17:12:56.725-08:00Cherry Chocolate BarsBatter:<br />1 pkg. Devils Food Cake Mix<br />1 tsp. Almond Extract<br />2 Eggs<br />1 can (large if you've got it) Cherry Pie Filling<br /><br />Mix first three ingredients until well incorporated, then stir in the cherries until mixed well. Batter will be lumpy. Pour into well greased and floured 10 x 15 jelly roll pan or cookie sheet. Bake 25-30 minutes at 350 degrees.<br /><br />Icing:<br />1 C. Sugar<br />1/2 C. Milk<br />5 Tbs. Butter<br />1 C. Semi Sweet Chocolate Chips<br /><br />In sauce pan combine first three ingredients. Bring to a boil, stirring constantly at a boil for 1 minute. Remove from heat. Stir in the chocolate chips until smooth. Pour over bars and spread evenly. Enjoy every single bite!Debhttp://www.blogger.com/profile/15925765858602843582noreply@blogger.com0tag:blogger.com,1999:blog-3037064297687246870.post-24642788390997278932008-12-10T13:54:00.000-08:002008-12-10T14:17:38.925-08:00Sweet Potato Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHo1fqFRH7PMsGluUg7t_tT4Irwru6UaRmidpxfKw2icKQTfOFbhfOloULc7Ui-qf7tMaltgqyyo1ROCRQfJZW_7mEQadzesWHpoNiZyVjbTI7mjQZ3Vrem7DC1FBnNaUv-iYR-tvAoc/s1600-h/sweetpotcassb.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 138px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHo1fqFRH7PMsGluUg7t_tT4Irwru6UaRmidpxfKw2icKQTfOFbhfOloULc7Ui-qf7tMaltgqyyo1ROCRQfJZW_7mEQadzesWHpoNiZyVjbTI7mjQZ3Vrem7DC1FBnNaUv-iYR-tvAoc/s400/sweetpotcassb.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5278284612842969506" /></a><br /><div><br /></div><div>Ingredients:<div><br /></div><div>3 cups mashed sweet potato's</div><div>1 cup brown sugar</div><div>2 eggs lightly beaten</div><div>1 tsp. vanilla</div><div>1/2 cup milk</div><div>1/2 cup melted butter</div><div><br /></div><div>Topping:</div><div>1/2 cup brown sugar</div><div>1/3 cup flour</div><div>1/3 cup melted butter</div><div>1 cup chopped pecans</div><div><br /></div><div>Preparation:</div><div><br /></div><div>Combine first 6 ingredients. Pour into a buttered 1 1/2 - 2 quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350 for 30-40 mins, until hot and brown. Serves 6-8 people.</div><div><br /></div></div>Andy and Melissahttp://www.blogger.com/profile/17184778015995577450noreply@blogger.com1