tag:blogger.com,1999:blog-36609257025644733372024-03-13T05:14:11.210-05:00What's Cooking at Jen's House?Come on over and see what's cooking in my kitchen!Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-3660925702564473337.post-83128072367089326172012-02-18T21:52:00.000-06:002012-02-18T21:52:22.516-06:00Roasted Cauliflower with Lemon and Mustard<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.bbcgoodfood.com/content/knowhow/glossary/cauliflower/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="http://www.bbcgoodfood.com/content/knowhow/glossary/cauliflower/image.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">http://www.bbcgoodfood.com/content/knowhow/glossary/cauliflower/image.jpg</td></tr>
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A few weeks ago, I ran across a great deal on cauliflower. It was on sale for $.85 per head. Yes, 85 cents per head! Wow, what a sale! I've been paying up to $2.39 a head. So I went a little cauliflower crazy. I like cauliflower, it's one of the few veggies that Jeff will eat (besides corn) and Jacob likes it, too. So it was a no brainer to go cauliflower crazy. Except I already had a head of cauliflower in the refrigerator and Jeff had just left for training in California. So that meant <i>three</i> huge heads of cauliflower in my refrigerator and only <i>two</i> people eating it! After eating raw cauliflower, broccoli and cauliflower salad, cauliflower soup and cauliflower casserole, I found a recipe on the <a href="http://tastykitchen.com/recipes/sidedishes/mustard-lemon-roasted-cauliflower/">Tasty Kitchen </a>website for roasted cauliflower that I tweaked a bit. I thought it was very good and I can't wait to make this again. I still have cauliflower in the refrigerator, so this will be on the menu this week.<br />
<br />
<b>Roasted Cauliflower with Lemon and Mustard</b><br />
<ul class="ingredients" id="ingredients-192955"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lvTCBM8QobvTZC9Fhp1EfaB1d2kvsYBq7WL05v0MRIZ_M3wTqoo1xxMOCJilw2MDvTM_unqCx6KHAaJoS2CTkqWN0wvUu0s0C_MTZ_G0SjTFbRJmnEfqwPgqHk-UKmvEBmkCXrqHtNyi/s1600/DSCF4987.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lvTCBM8QobvTZC9Fhp1EfaB1d2kvsYBq7WL05v0MRIZ_M3wTqoo1xxMOCJilw2MDvTM_unqCx6KHAaJoS2CTkqWN0wvUu0s0C_MTZ_G0SjTFbRJmnEfqwPgqHk-UKmvEBmkCXrqHtNyi/s200/DSCF4987.JPG" width="200" /></a>
<li><span><span>Half of a head</span> <span>cauliflower, cleaned and cut into bite-sized pieces</span></span></li>
<li><span><span>1-1/2 Tablespoons</span> <span>butter</span></span></li>
<li><span><span>1-1/2 Tablespoons olive oil </span></span></li>
<li><span><span>2 teaspoons</span> <span>Dijon mustard</span></span></li>
<li><span><span>2 teaspoons whole grain mustard </span></span></li>
<li><span><span>1/4 cup lemon juice</span></span></li>
<li><span><span>salt and pepper to taste</span></span></li>
</ul><span><span></span></span>Preheat the oven to 400ºF.<span> <br />
In a microwave safe bowl, melt the butter. Stir in the olive oil, add the mustards, the lemon juice and salt and pepper, Stir until combined. Place the prepared cauliflower into a large bowl. Pour the mustard mixture over the cauliflower. Stir to combine. <br />
<br />
Spread the cauliflower into a 9 x 13 baking dish. Roast in the oven for about 45-50 minutes. Stir every 15 minutes. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2t8QXWVK6BBWL1xGfRCnXXrzjnwpr2PHel_qB3rRGYRZgW0RApbQqFOZfYxMN4Kyy3mwMrPjEFpSaf4IyEOgiB5VRwapuzGj1WPuDXU49q3RxF8CHPXTYe5WCx7kMmvtAmlVIKMNKMSHT/s1600/DSCF4995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2t8QXWVK6BBWL1xGfRCnXXrzjnwpr2PHel_qB3rRGYRZgW0RApbQqFOZfYxMN4Kyy3mwMrPjEFpSaf4IyEOgiB5VRwapuzGj1WPuDXU49q3RxF8CHPXTYe5WCx7kMmvtAmlVIKMNKMSHT/s320/DSCF4995.JPG" width="320" /></a></div><br />
Enjoy~ <br />
<br />
</span><span></span>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-18603358736005330432012-02-12T16:22:00.003-06:002012-02-12T16:29:36.224-06:00I'm Back!It has been a very long time since I've blogged last. But guess what??? <b>I'm BACK!</b> At the end of last summer, I decided to stop blogging...or at least postpone blogging until I was done with my dissertation. Well, you know what? I'm not done with my dissertation but I <i>like</i> blogging. I've <i>missed </i>blogging. I <i>like</i> cooking and writing about my adventures in the kitchen. I <i>like</i> sharing my recipes, triumphs and tribulations in the kitchen. I've <i>missed</i> taking pictures of food and I've <i>missed</i> writing in this arena. So here I am...<b>I am BACK!</b><br />
<br />
Since I haven't written since <i>July</i> (yes, it's been <i>that</i> long!) I thought I'd update you on what's been going on in my kitchen (and life) for the past several months. Jeff and I have made a few major decisions in regards to our life...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.armyhq.net/wp-content/uploads/2011/09/Armylogo4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="http://www.armyhq.net/wp-content/uploads/2011/09/Armylogo4.jpg" width="200" /></a></div><ul><li>The biggest decision is that after 20 years of Active Duty, Jeff is retiring from the Army in September 2012. Due to built up vacation time, he'll stop working at the end of May. That's right around the corner! </li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://images.vrbo.com/vrbo/images/21e" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="209" src="http://images.vrbo.com/vrbo/images/21e" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I grew up in the house in the upper left hand corner. West Point, Maine</td></tr>
</tbody></table><ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://ww1.prweb.com/prfiles/2006/10/25/462695/corn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://ww1.prweb.com/prfiles/2006/10/25/462695/corn.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Iowa http://ww1.prweb.com/prfiles/2006/10/25/462695/corn.jpg </td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><li>For years and years, we've talked about where we would retire...I'm from Maine, he's from Iowa, and we've lived everywhere in between. So we've decided to stay here in Kansas. This was a hard decision for me to make. I never thought I'd live in Kansas longer than the Army said. The first few years we were here, I couldn't wait to move. And now, Kansas has really grown on me. I actually <i>like</i> it! </li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://skyways.lib.ks.us/genweb/geary/images/jc1b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="215" src="http://skyways.lib.ks.us/genweb/geary/images/jc1b.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">http://skyways.lib.ks.us/genweb/geary/images/jc1b.jpg</td></tr>
</tbody></table><ul><li>I have a new kitchen to cook in and I <i>love</i> my new kitchen! Since we've decided to stay in Kansas, we bought a new house and sold our old house! Our new house is more us. It's bigger, it's open, it's comfortable, it's <i>home</i>. There are kids for Jacob to play with in our neighborhood, we have friendly neighbors and we finally have space for a garden! We're here to stay for a while.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ58OiGYrt5GaOCXLLX3dSe4cO_6rfs3LMXPSCurIBQPQAOee-XxTKkfumiji1QNlZNZ5j_vQcFhdIgC9p2QHA4UEXVFHrVnClc44tOV_-mz5Xn8rrXxUhFCllVARPkWKdIeruUtEJfrwj/s1600/DSCF4999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ58OiGYrt5GaOCXLLX3dSe4cO_6rfs3LMXPSCurIBQPQAOee-XxTKkfumiji1QNlZNZ5j_vQcFhdIgC9p2QHA4UEXVFHrVnClc44tOV_-mz5Xn8rrXxUhFCllVARPkWKdIeruUtEJfrwj/s320/DSCF4999.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3V8YnavZ0L0o2xWQimcV7WzOHuurTnO5VGf9om2OxqO8g04yYVLX53OscP-o1KpXKCMSaK5sYHNuaoLYHfNouEP8IX7Yp6bVVGj4e7wd3mCfqIl_TMUSdKekeoJd2sk7g1k5mq_5T57-s/s1600/DSCF4999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
So I look forward to being back in the blogging world. I look forward to writing, cooking and sharing what goes on in my kitchen! And I hope you'll join me for this continued adventure! <br />
<br />
<div style="text-align: center;"><b>Thanks for sticking with me and reading my blog! :)</b></div><br />
<br />
<br />
<br />
<ul></ul>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com1tag:blogger.com,1999:blog-3660925702564473337.post-47711819064952111482011-07-17T15:25:00.000-05:002011-07-17T15:25:31.239-05:00Garlic SteakIt has been hot here in Kansas lately. How hot? Really hot. It's been over 100* for the past several days, with 100's forecasted for the next week. The heat index has ranged from 105*-120*. As a side note, even though I'm complaining about the heat, I know that I am lucky to have air conditioning. I'm not working outside. I can wear shorts, tank tops and sandals. I'm not wearing 60 or so pounds combat gear walking patrols in the Middle East. So while it's hot in Kansas, it's really not that bad.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div id="headerImg" style="height: 168px; margin-left: 1em; margin-right: 1em; width: 414px;"><img alt="Soldiers running across flight-line" src="http://offload.goarmy.com/careers-and-jobs/browse-career-and-job-categories/combat/special-forces-weapons-sergeant/jcr:content/contentpar/header.soldiers-running-across-flight-line.png" title="Soldiers running across flight-line" /></div><br />
<div class="parbase section header globalcomponent"> <div id=""> <span style="border-color: rgb(214, 214, 214);"></span><div style="border-color: rgb(214, 214, 214); color: #d6d6d6;"><a href="http://www.goarmy.com/careers-and-jobs/browse-career-and-job-categories/combat/special-forces-weapons-sergeant.noFlash.html"> </a> </div></div><div id="space"> <span><br />
</span> </div></div><span style="font-size: x-small;">http://www.goarmy.com/</span><br />
<span style="font-size: x-small;"> </span> <br />
So anyways...it's hot in Kansas. Too hot to fire up my oven...even too hot to use my stove. So last night for supper we had garlic steak, potatoes, corn on the cob...cooked on the grill. We also had <a href="http://whatscookingatjenshouse.blogspot.com/2010/09/broccoli-and-cauliflower-salad.html">broccoli and cauliflower salad</a> and <a href="http://whatscookingatjenshouse.blogspot.com/2011/03/cole-slaw.html">cole slaw</a>. Yum! <br />
<div class="parbase section header globalcomponent"> <div id=""> <span style="border-color: rgb(214, 214, 214);"></span><div style="border-color: rgb(214, 214, 214); color: #d6d6d6;"><a href="http://www.goarmy.com/careers-and-jobs/browse-career-and-job-categories/combat/special-forces-weapons-sergeant.noFlash.html"> </a> </div></div><div id="space"> <span><br />
</span> </div></div><b>Garlic Steak</b><br />
1/2 c. butter, softened<br />
<br />
4 cloves of garlic, minced<br />
1 t. garlic powder<br />
1/8 t. Worcestershire Sauce<br />
1 T. parsley<br />
1/8 t. pepper (fresh ground is great!)<br />
Steak (your choice...we usually have ribeyes)<br />
<br />
Preheat your grill for high heat. Mix the softened butter with the garlic, garlic powder, Worcestershire sauce, parsley and pepper. Sprinkle both sides of the steaks with salt and pepper. (I like <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysfours.html">Penzey's Smoky 4/S Special Seasoned Salt</a><span class="plaincharacterwrap break">) Grill steaks 4-6 minutes per side, or to desired doneness. Baste each side of the steaks with the garlic butter while grilling. When steaks are done, remove from grill and brush the steaks liberally with the garlic butter. Allow to rest 2-3 minutes before serving. Enjoy! </span><br />
<span class="plaincharacterwrap break"><br />
</span><br />
<span class="plaincharacterwrap break">The garlic butter is also really great on bread, potatoes, or anything that you want a garlic-y taste! </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.inspired2cook.com/wp-content/uploads/2011/04/Grilled-Rib-eye-with-Parsle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="http://www.inspired2cook.com/wp-content/uploads/2011/04/Grilled-Rib-eye-with-Parsle.jpg" width="320" /></a></div>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com1tag:blogger.com,1999:blog-3660925702564473337.post-5001014219739714822011-07-13T10:20:00.000-05:002011-07-13T10:20:31.639-05:00Watermelon and Feta Salad<span style="font-size: x-small;">So I should be writing my dissertation, but here I am blogging instead. It's writing, right???</span> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://urbanext.illinois.edu/veggies/images/watermelon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://urbanext.illinois.edu/veggies/images/watermelon.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">http://urbanext.illinois.edu/veggies/images/watermelon.jpg</td></tr>
</tbody></table><br />
A few days ago, I stumbled across a recipe for Watermelon and Feta salad. I didn't really look at the recipe, and I have no idea where I saw it. Magazine? Internet? Cookbook? Last night I figured I'd experiment. I googled Watermelon and Feta salad, I googled the ingredients, and in the end, I decided to just to play around with the flavors. I was expecting something that was OK, but when your 9 year old son is yelling about how good it is and asking for more, I knew I had something to share! It is sweet, salty, creamy and crunchy, with a little minty-ness going on. YUM!<br />
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<tr><td style="text-align: center;"><a href="http://ceuco.elementality.biz/feta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://ceuco.elementality.biz/feta.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">http://ceuco.elementality.biz/feta.jpg</td></tr>
</tbody></table><br />
<b>Watermelon and Feta Salad</b><br />
<br />
2 cups chopped watermelon<br />
1/3 c. diced feta cheese<br />
2 T. diced red onion<br />
1-1/2 T. dried mint (fresh mint would be<i> fabulous</i> in this dish...but all I had was dried.)<br />
1-1/2 T. olive oil<br />
1-1/2 T. lemon juice<br />
1/2 t. honey<br />
pinch of salt<br />
1/8 t. pepper <br />
<br />
In a bowl, mix the watermelon, feta, red onion and mint together. In a small bowl, whisk the olive oil, lemon juice, honey and salt/pepper together. Pour over the watermelon mixture and chill until ready to serve. Enjoy~<br />
<i><b><br />
</b></i><br />
<i><b>I can't wait to make this again!</b></i><span style="font-size: x-small;"> This is not my picture, but it looks like what I made!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.julietilsner.com/wp-content/uploads/2010/08/6a00d8341c759c53ef011571543cc0970c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://www.julietilsner.com/wp-content/uploads/2010/08/6a00d8341c759c53ef011571543cc0970c.jpg" width="320" /></a></div>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com2tag:blogger.com,1999:blog-3660925702564473337.post-10317960106363516592011-07-12T11:36:00.001-05:002011-07-12T11:38:45.826-05:00Drink of the Summer...Spiced Limeade<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0x8f8cdFVhTosvbi9dWObt6uiXvYcbDLM8MtS1d6KTzLBCGyT-OsaTi_cwc1KmmGv-60jaZGxgV9wbZiUGF91549IvjvHq21rqKtoGsOoW4RIhj2vr4qhNg_HwOXNK9L0sn_A2u_QN7C3/s1600/Captain+Morgan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0x8f8cdFVhTosvbi9dWObt6uiXvYcbDLM8MtS1d6KTzLBCGyT-OsaTi_cwc1KmmGv-60jaZGxgV9wbZiUGF91549IvjvHq21rqKtoGsOoW4RIhj2vr4qhNg_HwOXNK9L0sn_A2u_QN7C3/s200/Captain+Morgan.jpg" width="158" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>I think I've found my new <strike>drunk</strike> drink for the summer! It is so good, so refreshing, so easy and once you make it, you'll be making it over and over again! It is hot, <b>hot</b>, <b>HOT</b> in Kansas right now, and this adult beverage will cool you down. Just be careful (speaking from experience here), it goes down very easy. All you need are four ingredients: ice, water, frozen limeade concentrate and Captain Morgan Spiced Rum. <br />
<br />
Did you know that Captain Morgan was a real person? According to <a href="http://www.captainmorgan.com/">http://www.captainmorgan.com</a>, <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://rlv.zcache.com/pirate_captain_morgan_poster-p228601833452576282t5ta_400.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://rlv.zcache.com/pirate_captain_morgan_poster-p228601833452576282t5ta_400.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">http://rlv.zcache.com/.jpg</td></tr>
</tbody></table>"In 1654 a young Henry Morgan left his native Wales for the West Indies. He never looked back. A born leader, he quickly made became Captain Henry Morgan and became famous as a legal pirate or Buccaneer, defending British interests and generally rocking the Caribbean. Captain Morgan’s awesome exploits on the high seas earned him a knighthood and by 1680 Sir Henry Morgan was a plantation owner and Governor of Jamaica. There he lived out his final days until his death in 1688.<br />
Centuries later Henry Morgan became the figurehead for a company that became as famous as the man himself… The Captain Morgan Rum Company."<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.minutemaid.ca/en/images/ps_limeade_fc.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.minutemaid.ca/en/images/ps_limeade_fc.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">www.minutemaid.com</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table> OK, OK, I'm finally getting to the recipe...<br />
<br />
<b>Spiced Limeade </b><br />
1 can frozen limeade concentrate<br />
1 can water<br />
1 can Captain Morgan's Original Spiced Rum<br />
<br />
In a pitcher mix the limeade concentrate, water and rum together. Chill. When ready to serve, fill a glass completely with ice (this is important!) Pour the limeade mixture over the ice. Garnish with a slice of lime. Enjoy~<br />
<br />
Although I haven't tried this, I'm sure it would be great...fill a blender full of ice, pour the limeade mixture over the ice and blend! Frozen Spiced Limeade!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJveS3X5i8eb5XQWe12ztFABsjIW3ScCd8kvxX5OwxAcc69IdrhJlfugsJBmQr6B8KdoM6YLCWxScX6agzWd_6zSgRJnlJR5niU59gut2El2q8pwsj3nheQkaz6PxEv4uFvxRtdpi7b5l3/s1600/vodka-lime-sugar-ice-drinks-main_Full.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJveS3X5i8eb5XQWe12ztFABsjIW3ScCd8kvxX5OwxAcc69IdrhJlfugsJBmQr6B8KdoM6YLCWxScX6agzWd_6zSgRJnlJR5niU59gut2El2q8pwsj3nheQkaz6PxEv4uFvxRtdpi7b5l3/s1600/vodka-lime-sugar-ice-drinks-main_Full.jpg" /></a></div><span style="font-size: x-small;">Now that I've spent the last 37 minutes writing this post, I guess I should get back to writing my dreaded dissertation. pffftttt...</span>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com1tag:blogger.com,1999:blog-3660925702564473337.post-64366320180675901202011-06-29T08:25:00.001-05:002011-06-29T08:31:30.872-05:00Helen's BBQ Meatballs and a Walk Down Memory Lane<style>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaesMdS5UZd1gnre-jO1DhmxJNPqe-RbbGPsxf3oBYf1jJCiIy48dB52kX-OOwcBSvqsmSaWtuGW2cfNseTdYOopWK_nI-JwhgeXUtX38k2xSyCkLw6xkhvQYTaSJyHMtgB9NR0K_HFSkb/s1600/Wedding+17+June+1995.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaesMdS5UZd1gnre-jO1DhmxJNPqe-RbbGPsxf3oBYf1jJCiIy48dB52kX-OOwcBSvqsmSaWtuGW2cfNseTdYOopWK_nI-JwhgeXUtX38k2xSyCkLw6xkhvQYTaSJyHMtgB9NR0K_HFSkb/s320/Wedding+17+June+1995.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">June 17, 1995</td></tr>
</tbody></table><div class="MsoNormal"><b>BBQ Meatballs</b></div><div class="MsoNormal">1-1/2 pounds ground beef</div><div class="MsoNormal">1-1/2 c. oats</div><div class="MsoNormal">½ c. milk</div><div class="MsoNormal">1 egg</div><div class="MsoNormal">½ chopped onion</div><div class="MsoNormal">1/2 t. garlic powder</div><div class="MsoNormal">¾ t. pepper</div><div class="MsoNormal">1 t. salt</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Mix all ingredients together and form into 12 meatballs. Place in a greased 9x13 baking pan. Pour sauce over meatballs. Cover with tin foil and bake at 350* for 1-1/2 hours. This recipe is easily doubled (or even tripled!) just remember to double (or triple!) the sauce. Enjoy~</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>BBQ Sauce</b></div><div class="MsoNormal">1 c. ketchup</div><div class="MsoNormal">¾ c. brown sugar</div><div class="MsoNormal">1 T. liquid smoke</div><div class="MsoNormal">1/2 t. garlic powder</div><div class="MsoNormal">½ onion, chopped</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Mix all ingredients together and pour over uncooked meatballs.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This is my mother-in-law Helen’s recipe. She made these meatballs one of the first times I visited their house in Iowa. 16 years later, I still enjoy when she makes them! Since Jeff and I just celebrated our 16<sup>th</sup> wedding anniversary, I decided to take a walk down memory lane. We didn’t have the typical dating life, engagement, wedding or even first year of marriage. (I think most military families can relate!) I’m not sure what I expected, but my life has turned out far better than I ever imagined! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Dating:</b> Jeff and I met in Wiesbaden, Germany. We were both in the Army and lived in the same barracks building. One Saturday night in February 1994, Jeff and I went to a party together. Two days later, he left for Norway for about 3 weeks. The day he returned from Norway, there he was knocking on my door, still smelling like wood smoke, asking if I’d like to watch a movie. And the rest is history! During the months we dated, we spent time apart due to Army life…field problems and work schedules. (Throw in two broken arms from a bike accident and a 30 day convalescent leave to Maine) </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Engagement:</b><b> </b> In March of 1995, Jeff’s two years in Germany were up and he was on his way to Ft. Rucker, Alabama for training and then on to Ft. Benning, Georgia. I was due to move to Ft. Riley, Kansas in January 1995. One night shortly after Jeff left Germany, I got a phone call from him. You have to remember that this was before everyone cell phones…in my barracks there was one phone per floor, which was sitting on the floor in the hallway. No table, no chair, just a phone sitting on the floor. So there I was, in my pajamas, sitting on the floor in the hallway talking on the phone when Jeff asked me to marry him! We decided to get married on June 17, 1995 in Maine and he would send me my engagement ring. A week or so later, I got my engagement ring in the mail! While I was waiting for my ring, I stalked the mail room every day. I would check it at lunch, just in case, and then beg to leave work just a little bit early so I could check again. Then one day, it was there! I was officially engaged, ring and all! I have never run into anyone else who received their engagement ring in the mail! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Our wedding:</b> My parents pretty much planned our wedding (thanks Mum and Dad!) I told them the date, the church I wanted to be married in, the color of flowers for bouquets and away they went! I flew to Maine on Sunday, bought my wedding dress on Tuesday, Jeff flew in on Wednesday, bought our wedding rings on Thursday, his parents few in on Friday and we got married on Saturday. I flew back to Germany on Thursday and Jeff flew back to Georgia on Friday. Call it a whirl-wind wedding, but it was perfect! Beautiful weather, beautiful church, beautiful reception at my parent’s house on the ocean. I have such happy memories of our wedding…even though my mum fell down in the church and hurt her thumb. In all of the pictures, she has her thumb up, Fonzie style…not because she thought she was cool, but because her thumb hurt!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Our first year of marriage:</b> We lived apart for the first 6 months of being married. I lived in Germany, Jeff lived in Georgia. On Christmas Day 1995, I left Germany. Thanks, Kathy Silver for driving me to the airport! I finally arrived in Iowa Christmas night and Jeff and I had our first married Christmas together. 1996 began with us living in a small apartment in Columbus, Georgia. Jeff was on flight status and had a crazy schedule with lots of TDY’s, schools and field time…in short, he was gone a lot! However, he was home on our first anniversary, 17 June 1996, which was spent with dinner out and tickets to an Olympic softball game a few weeks later.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">And so there you have it, the highlights of dating, getting engaged, getting married and our first year together! All brought to you by my mother-in-law’s meatballs.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://tastykitchen.com/recipes/files/2009/11/BBQ-Meatballs-420x279.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://tastykitchen.com/recipes/files/2009/11/BBQ-Meatballs-420x279.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are not my meatballs, they are from <a href="http://tastykitchen.com/recipes/files/2009/11/BBQ-Meatballs-420x279.jpg">PW.</a> </td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table> I am at the car dealership...waiting for my car to be serviced and I forgot my SD card with my meatball pictures! So, PW's picture will have to do! :)</div>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-75268051225906497472011-06-13T21:05:00.001-05:002011-06-13T21:52:26.606-05:00Orange Couscous Salad <div style="text-align: right;"><a href="http://spinarecipe.com/Blog/wp-content/uploads/2010/03/Near-east-couscous2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200px" src="http://spinarecipe.com/Blog/wp-content/uploads/2010/03/Near-east-couscous2.jpg" width="200px" /></a></div> I <i>love</i> salads...green salads, pasta salads, potato salads...all kinds of salads! Especially in the summer time when it's hot. There's nothing like having a cold salad for dinner as a meal, or along with some sort of grilled meat. Yumm. Check out my other Couscous salad recipe! <a href="http://whatscookingatjenshouse.blogspot.com/search/label/couscous%20salad">Couscous Salad</a><br />
<br />
So last week, I wanted to make some couscous salad, however, I was out of feta cheese, which in my opinion, goes very well with couscous in a salad. Instead, I googled couscous salad recipes and found this one from <a href="http://www.eatbetteramerica.com/recipes/global-flavors/orange-couscous-salad.aspx">Eat Better America.</a> And of course, I changed up the recipe to fit my tastes. This salad is a define "make again." In fact, I can't wait to make it again this week! <br />
<br />
<b>Couscous Fruit Salad</b><br />
<br />
1 (10 ounce) package plain uncooked couscous<br />
<div style="text-align: right;"><a href="http://secondnaturearomatics.com/images/rustic-citrus.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="173px" src="http://secondnaturearomatics.com/images/rustic-citrus.jpg" width="200px" /></a></div> 1 orange, zested and juiced<br />
1 lemon, zested and juiced<br />
2 T. olive oil <br />
3/4 t. salt<br />
1/4 t. pepper<br />
1 t. oregano<br />
1 t. parsley<br />
3 green onions, sliced (white and green part) <br />
1/4 c. dried cranberries (Craisins)<br />
1/4 c. raisins<br />
1/4 c. green grapes, quartered<br />
1 can Mandarin oranges, drained <br />
2 T. sliced almonds<br />
<br />
Cook the couscous according to the package directions. Fluff with a fork and set aside.<br />
<br />
Zest the orange and lemon into a small bowl. After zesting, juice the orange and lemon. Add the olive oil, salt, pepper, oregano and parsley. Whisk the ingredients together.<br />
<br />
Mix the green onions, dried cranberries, raisins, grapes and almonds together with the couscous. Add the dressing and mix together. Fold in the Mandarin oranges. Chill and serve. Enjoy~Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-55758048474447920122011-06-06T23:19:00.000-05:002011-06-06T23:19:14.952-05:00Rhubarb Cherry CrispThe Miller Family has been on the road for the past 10 days. Jeff did an awesome job planning our trip. He did all of the research on places to stay and items of interest to see, which made our trip very smooth. On Day 1, we drove up to Iowa for Jeff's 25th High School Reunion pulling our RV. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1BmAw3uTY1NOyUMAh5AKY1e-_biqMvszv0M8UXk3Rz9wASkg0SWZTmbr42MN256cRnkE5cdyoH4Rgrl-yX4Mxk91MN_QIcuAJEbwFiX49yjv4r6Gd_a2Y9rZTrwlUBcMqWWoLnPuWAo0U/s1600/DSCF4705.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1BmAw3uTY1NOyUMAh5AKY1e-_biqMvszv0M8UXk3Rz9wASkg0SWZTmbr42MN256cRnkE5cdyoH4Rgrl-yX4Mxk91MN_QIcuAJEbwFiX49yjv4r6Gd_a2Y9rZTrwlUBcMqWWoLnPuWAo0U/s320/DSCF4705.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Class of 1986 Dunlap High School</td></tr>
</tbody></table>We stayed in Dunlap, Iowa for a few days and then loaded everything and everyone (including Jeff's parents) into the truck and headed to South Dakota still pulling the RV! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3g-GfuhNdrsz9za6yA7oYPShEZs-BJ0fK2gGOnlA5vc1TeKMb0u1sZ2JyO760u1aTqdJW4UpkrBXy134WDeg04YLx-hLsTBh6yhsKqyOw5KUXhKN1cuSTwGIHYWVLTHCnaqFwslFYnMn2/s1600/DSCF4722.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3g-GfuhNdrsz9za6yA7oYPShEZs-BJ0fK2gGOnlA5vc1TeKMb0u1sZ2JyO760u1aTqdJW4UpkrBXy134WDeg04YLx-hLsTBh6yhsKqyOw5KUXhKN1cuSTwGIHYWVLTHCnaqFwslFYnMn2/s320/DSCF4722.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn Palace</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2wuVgMjv5rFDoJwVeLkkXHow57z2vdPiqnWeKCufJg1pS0HHuhQT93gmsab-iprJg3HvsFG2ri39UiM1w1NNhgNPifkWVQbfJD_hy9eAXUKtEws6L_KWA3rU-5mEC6XvllpPdcLcLgwb/s1600/DSCF4021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2wuVgMjv5rFDoJwVeLkkXHow57z2vdPiqnWeKCufJg1pS0HHuhQT93gmsab-iprJg3HvsFG2ri39UiM1w1NNhgNPifkWVQbfJD_hy9eAXUKtEws6L_KWA3rU-5mEC6XvllpPdcLcLgwb/s320/DSCF4021.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Badlands</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv54iRXcnJ_cEgC3kt-mNRd4icoBCh7Z9nc7wLSRFJ-6JiJpMeUOnD3UOjX4aGqHm4SFs_WJfkZSrUpJL3daqlr8Pwp3mMKzSkhKpDGyKTGss5DNaiEqqIqx0plX0BvGviwOT2TzFrEehB/s1600/DSCF4095.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv54iRXcnJ_cEgC3kt-mNRd4icoBCh7Z9nc7wLSRFJ-6JiJpMeUOnD3UOjX4aGqHm4SFs_WJfkZSrUpJL3daqlr8Pwp3mMKzSkhKpDGyKTGss5DNaiEqqIqx0plX0BvGviwOT2TzFrEehB/s320/DSCF4095.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">JP and the Jackalope at Wall Drug</td></tr>
</tbody></table><br />
We traveled to Mitchell to see the Corn Palace, then to Wall to see Wall Drug, Minuteman Missile National Historic Site and the Badlands and then stayed 3 nights in Rapid City. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8yIZ8iMwFK-ytsPhYMUN4L9kT-B2iVUkjR28izV-PD3k2eQigJE5py4MfqiqGMh1e5YN9-gz7vOIkwUNrxIktkpyhqqzXgb6eTrqwQI8hznc5t7x-a3b3cvKZMlFpPPouKgqqqqJSCiH/s1600/DSCF4232.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8yIZ8iMwFK-ytsPhYMUN4L9kT-B2iVUkjR28izV-PD3k2eQigJE5py4MfqiqGMh1e5YN9-gz7vOIkwUNrxIktkpyhqqzXgb6eTrqwQI8hznc5t7x-a3b3cvKZMlFpPPouKgqqqqJSCiH/s320/DSCF4232.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My best girlfriends at Flintstone Village! </td></tr>
</tbody></table>From there we went to Sturgis, Deadwood, went in a gold mine and panned for gold, we went to Custer State Park, Mount Rushmore, Crazy Horse, Flintstone Village, Reptile Gardens and the Wind Cave. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmypobI2ulBzMk7VWL8zHnpfK9DqCFzgjN2kXyWyNsZ9USWwYRWlEUMjosC47IENsrMENj4faa5BZctRb9AD1qSWn6gRMbOPtE2B523ePB-FN86V5UcFVQoGBMZbNiYXYwIojErr58_Vb/s1600/DSCF4202.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmypobI2ulBzMk7VWL8zHnpfK9DqCFzgjN2kXyWyNsZ9USWwYRWlEUMjosC47IENsrMENj4faa5BZctRb9AD1qSWn6gRMbOPtE2B523ePB-FN86V5UcFVQoGBMZbNiYXYwIojErr58_Vb/s320/DSCF4202.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mount Rushmore</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgmeilx3wi4QmhVR9mQAMEhfJqq3ilZPaM3S0x2GmdKPksX08i4jCGMcej7ZdIuZ5bP8YKCADpKQUjh4FCczYXXIQs3ktqwvj7a6CPTIzC3wimArU3Cv6pVGpuQ_-bHMrY9h5Gggox0M3/s1600/DSCF4370.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgmeilx3wi4QmhVR9mQAMEhfJqq3ilZPaM3S0x2GmdKPksX08i4jCGMcej7ZdIuZ5bP8YKCADpKQUjh4FCczYXXIQs3ktqwvj7a6CPTIzC3wimArU3Cv6pVGpuQ_-bHMrY9h5Gggox0M3/s320/DSCF4370.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinosaur Park in Rapid City</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1b85Ro42vaMG-xI_3LWT1_5OmDjRPrtiNnjq-utggf5PuUHac7Wz0r4PtzUUlebR6v9-Hzh_ey3MrCFhhAdk6ZSf0_sVgDQsnwmaQ58jHByJ3ZkqwoQOUQfkyPXGl4R4Q43hBGxvUnZ6/s1600/DSCF4363.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1b85Ro42vaMG-xI_3LWT1_5OmDjRPrtiNnjq-utggf5PuUHac7Wz0r4PtzUUlebR6v9-Hzh_ey3MrCFhhAdk6ZSf0_sVgDQsnwmaQ58jHByJ3ZkqwoQOUQfkyPXGl4R4Q43hBGxvUnZ6/s320/DSCF4363.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wind Cave</td></tr>
</tbody></table>Day 8 took us back to Mitchell and then finally we headed back to Dunlap on Day 9. This morning we packed up the Miller family and drove home to Kansas. Whew... It was nice to finally pull into our driveway. <span style="font-size: large;"> </span><br />
<br />
<div style="color: #38761d; font-family: "Courier New",Courier,monospace; text-align: center;"><b><span style="font-size: large;">10 days, 2,000+ miles, 3 different campgrounds, lots of good times and laughs~</span></b></div><br />
And, I also got to see my friend Beckie Graham from high school. She was visiting the Black Hills with her family. We got to eat lunch together...it was so great to see her! Hopefully we'll be able to get together a little more often than every 23 years! :) <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQrQhPtZ6WuEPDrD-hNxFvL8pjyGEk61kyH1PigkSi4UmPVTdEzVRHn-8EtTbtp-OKT8XP7z9x_shL_OdR0MvtsKRYHgKqZoXDvjgaXnM3C4Wpm8eRZiYMGcf3t2QGRMusUZH3Urade2q/s1600/DSCF4216.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQrQhPtZ6WuEPDrD-hNxFvL8pjyGEk61kyH1PigkSi4UmPVTdEzVRHn-8EtTbtp-OKT8XP7z9x_shL_OdR0MvtsKRYHgKqZoXDvjgaXnM3C4Wpm8eRZiYMGcf3t2QGRMusUZH3Urade2q/s320/DSCF4216.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beckie and Jen</td></tr>
</tbody></table>While on vacation, I like to buy local cookbooks. You know the ones...they are usually spiral bound cookbooks that are put together by some group trying to raise money.<span style="font-size: large;"> I <b>LOVE</b> these cookbooks. </span> To me, they are "real" cooking. Don't get me wrong, I like the fancy cookbooks, too...the glossy pictures, the expensive ingredients, the directions that are pages long and it takes hours to actually cook the recipe. But the spiral bound ones...well... They are full of<i> real</i> recipes that <i>real</i> people make. They're family recipes, recipes that make it to family picnics or get-togethers. Recipes that remind people of good times. Good home cooking. I picked up one of these spiral bound cookbooks in South Dakota.<br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.mtrushmorenationalmemorial.com/shop/thumb_create.php?img=48_prod_151.jpg" rel="lightbox" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.mtrushmorenationalmemorial.com/shop/thumb_create.php?img=48_prod_151.jpg&h=300&w=300" /></a></div><br />
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<a href="http://www.mtrushmorenationalmemorial.com/shop/sendtofriend-151fi.html"> </a>This cookbook, <i>South Dakota Centennial Cookbook 1889-1989</i> is awesome! It has a ton of recipes (282 pages) and lots of interesting tidbits about South Dakota's history and heritage. It also has a yummy recipe. Rhubarb Cherry Crisp. I knew it would be perfect to make tonight, since I had raided my father-in-law's rhubarb patch this morning before we left Iowa. And it was <b>perfect</b>. No TLS (Tastes like S***) here. In fact, I got two thumbs up from my boys and was told it was a "make again." <br />
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<span style="font-size: large;"><b>Rhubarb Cherry Crisp</b></span> (adapted from Faye (Mrs. Kent) Freichs)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHoeygTrupX51JA_pt_dm1uGujUBadXtPRH71Ao4nBhlk7ySamlZSUcbqMu3gAoccdIGUmWH_fRPmK_ifL_JsHzgFMnihZ-tez8jkwfsDhrfNhyphenhyphenVlAq-MUIy-5PwINPUAkbZD51mboI0P/s1600/DSCF4394.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHoeygTrupX51JA_pt_dm1uGujUBadXtPRH71Ao4nBhlk7ySamlZSUcbqMu3gAoccdIGUmWH_fRPmK_ifL_JsHzgFMnihZ-tez8jkwfsDhrfNhyphenhyphenVlAq-MUIy-5PwINPUAkbZD51mboI0P/s200/DSCF4394.JPG" width="200" /></a>1 cup oatmeal<br />
1/2 cup whole wheat flour<br />
1/2 cup unbleached white flour<br />
1 cup brown sugar<br />
pinch of salt<br />
1/2 cup melted butter<br />
5 cups sliced rhubarb<br />
1 can cherry pie filling<br />
<br />
Combine the oatmeal, flours, sugar, brown sugar and salt. Pour the melted butter into the mixture and stir with a fork. The mixture will be crumbly. Spread half of the mixture into a greased 9x13 inch plan. Spread the rhubarb over the crumbs and spoon the cherry pie filling over the rhubarb. Sprinkle the rest of the crumbs on top of the cherry pie filling. Bake at 350* for 45 minutes. Serve warm with vanilla ice cream.<br />
<br />
Enjoy~<br />
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</tbody></table>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-41632042280472481922011-05-09T22:15:00.000-05:002011-05-09T22:15:41.598-05:00Delectable Chocolate Bundt CakeI love cake. It's my favorite. I'm not picky about cake...I like it all! White cake, chocolate cake, cake with frosting, lemon cake, cheese cake, peanut butter cake with chocolate frosting...I could go on and on. Cake, mmmm. I love it!<br />
<br />
I found a poem about chocolate cake by Michael Rosen. <br />
<br />
<div style="font-family: "Courier New",Courier,monospace;"><span style="color: #333333; font-size: 14px;">you know how the icing on top<br />
is all shiny and it cracks as you<br />
bite into it,<br />
and there's that other kind of icing in<br />
the middle<br />
and it sticks to your hands and you<br />
can lick your fingers<br />
and lick your lips<br />
oh it's lovely.<br />
yeah.</span></div><br />
The rest of the poem is pretty funny. <a href="http://www.poemhunter.com/poem/chocolate-cake/">You should check it out</a>!<br />
<br />
<br />
Anyways...I've been playing with a chocolate bundt recipe that I found on allrecipes.com <a href="http://allrecipes.com/Recipe/Too-Much-Chocolate-Cake/Detail.aspx">Too Much Chocolate Cake</a> I've been trying to lighten it up and make it a little healthier, and I think I've perfected it! I made my version of the cake last week for my students to celebrate the end of the semester. I meant to take a picture of the cake before I brought it to class... I guess the one picture I got tells you how much my students liked it! Nothing but crumbs are left!<br />
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<br />
<br />
<br />
Delectable Chocolate Bundt Cake<br />
<br />
1 (18.25 ounce) package chocolate cake mix<br />
1 (5.9 ounce) package fat free, sugar free chocolate instant chocolate pudding mix<br />
1/2 c. plain, fat-free yogurt<br />
1/2 c. reduced fat sour cream<br />
1 c. applesauce (I use no sugar added applesauce)<br />
1 egg white<br />
2 eggs<br />
1/4 c. fat free milk<br />
1/3 c. water<br />
1 T. oil<br />
1-3/4 c. chocolate chunks (If you can't find chocolate chunks, use chocolate chips)<br />
<br />
Preheat oven to 350*.<br />
<br />
In a large bowl, mix together the cake and pudding mix. In a small bowl, combine the yogurt, sour cream, applesauce, eggs, milk, water and oil. Mix well. Pour into dry mix and stir until combined. Add the chocolate chunks.<br />
<br />
Pour/spoon (it will be thick!) the batter into a well greased 12 cup bundt pan. Bake 55-60 minutes, or until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan until completely cool to the touch. Invert cake onto a plate and serve! Enjoy~<br />
<br />
Here is my favorite bundt cake video clip...from one of my favorite movies, "My Big Fat Greek Wedding." <br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/3vxZHU0oijE?feature=player_embedded' frameborder='0'></iframe></div><br />
<br />
For more information about bundt pans, <a href="http://baking.about.com/cs/bundt/a/bundt.htm">check this out!</a>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-77229821496278507362011-05-02T22:21:00.001-05:002011-05-02T22:35:50.573-05:007 Words and 7 Rules for Eating<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.gailgibbons.com/images/the_vegetables_we_eat.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.gailgibbons.com/images/the_vegetables_we_eat.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.gailgibbons.com/">http://www.gailgibbons.com</a></td></tr>
</tbody></table><h3 style="font-weight: normal;">I'm kind of interested in food, if you haven't gathered that already. After all, the name of my blog is "What's Cooking at Jen's House!" So I read a couple of food blogs every day. I am on the constant lookout for new recipes. I cook daily for my family. But I'm picky about the food we eat. I read labels. I make my own bread instead of buying it (have you seen all of the ingredients that are in your average loaf of bread??) I avoid buying foods that contain High Fructose Corn Syrup. I try to dodge processed foods (although Velveeta "cheese" makes the best hot cheese dip.) I also make JP's lunch most days. Have you seen school hot lunches lately?? School lunch is a whole 'nother post for another day. <strike>Don't get me started on school lunch....grrrr!</strike> </h3><h3 style="font-weight: normal;">A while ago, I found the <a href="http://www.100daysofrealfood.com/real-food-defined-a-k-a-the-rules/comment-page-3/">100 Days of Real Food Blog. </a>It's a pretty interesting blog and I do follow <i>most </i>of the rules. I try to find items with 5 or less ingredients. You'd be surprised at how many foods have more than 5 ingredients! </h3><h3 style="font-weight: normal;">While looking at Real Food, I came across Michael Pollan's 7 Rules for Eating. Micheal Pollan is a food author. He has 7 Words and 7 Rules. The words and rules make sense and I really do try to follow them. </h3><h3><a href="http://www.webmd.com/food-recipes/news/20090323/7-rules-for-eating">7 Words & 7 Rules for Eating</a></h3><a href="http://arc-santamonica.axxiomportal.com/custom/10/1076/extra/i_ve_got_7.2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://arc-santamonica.axxiomportal.com/custom/10/1076/extra/i_ve_got_7.2.jpg" width="185" /></a><span style="font-size: small;">Pollan says everything he's learned about food and health can be summed up in seven words: "Eat food, not too much, mostly plants." Probably the first two words are most important. "Eat food" means to eat real food -- vegetables, fruits, whole grains, and, yes, fish and meat -- and to avoid what Pollan calls "edible food-like substances."</span><br />
<span style="font-size: small;">Here's how:</span><br />
<ol><li><span style="font-size: small;">Don't eat anything your great grandmother wouldn't recognize as food. "When you pick up that box of portable yogurt tubes, or eat something with 15 ingredients you can't pronounce, ask yourself, "What are those things doing there?" Pollan says.</span></li>
<li><span style="font-size: small;">Don’t eat anything with more than five ingredients, or ingredients you can't pronounce.</span></li>
<li><span style="font-size: small;">Stay out of the middle of the supermarket; shop on the perimeter of the store. Real food tends to be on the outer edge of the store near the loading docks, where it can be replaced with fresh foods when it goes bad.</span></li>
<li><span style="font-size: small;"> Don't eat anything that won't eventually rot. "There are exceptions -- honey -- but as a rule, things like Twinkies that never go bad aren't food," Pollan says.</span></li>
<li><span style="font-size: small;">It is not just what you eat but how you eat. "Always leave the table a little hungry," Pollan says. "Many cultures have rules that you stop eating before you are full. In Japan, they say eat until you are four-fifths full. Islamic culture has a similar rule, and in German culture they say, 'Tie off the sack before it's full.'"</span></li>
<li><span style="font-size: small;">Families traditionally ate together, around a table and not a TV, at regular meal times. It's a good tradition. Enjoy meals with the people you love. "Remember when eating between meals felt wrong?" Pollan asks.</span></li>
<li><span style="font-size: small;">Don't buy food where you buy your gasoline. In the U.S., 20% of food is eaten in the car.</span></li>
</ol><b>Interesting, huh? They make sense, right? Why not try them?</b>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com1tag:blogger.com,1999:blog-3660925702564473337.post-8133869682485381452011-04-25T22:20:00.000-05:002011-04-25T22:20:00.395-05:00Herb DipYesterday was Easter. For the past 7 years, we've spent Easter with the inlaw family in Iowa. They are just 4 hours away, so it's easy to spend holidays with them. Even when Jeff was deployed, JP and I traveled to Iowa for Easter. We've enjoyed visiting with family and Jacob has enjoyed the small town Easter Egg hunt that's held on Saturday morning before Easter. This year was a little different. JP had his league bowling awards and a bowling tournament on Saturday morning. On Saturday afternoon, JP and I drove to Kansas City to pick up Jeff. He's been in Seattle for the past 3 weeks. On the way home, we met up with some geocaching friends in Topeka. It was a <strike>normal</strike> busy Saturday before Easter! So needless to say, we stayed in Kansas instead of traveling to Iowa. No family this time, just friends. A lot of military families depend on friends during the holidays...and this year we had a great Easter with friends!<br />
<br />
We had Easter supper (remember, dinner is at noon!) at our friend Amy's house. The menu was not the typical Easter meal...no ham, no leg of lamb. Instead, we had turkey. Amy's son went hunting on Saturday morning and brought home fresh turkey! Fresh, wild turkey tastes very different than the turkey you usually eat on Thanksgiving. We had a great time with some great friends.<br />
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One of the things that I brought for our Easter meal was Herb Dip and veggies. Everyone liked the dip and gobbled (haha) up the veggies. You can substitute dried herbs, but the fresh herbs really make the dip shine. You can also change up the herbs you use...I think some fresh tarragon would be great!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.ifood.tv/files/images/Fresh_herbs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="237" src="http://www.ifood.tv/files/images/Fresh_herbs.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">http://www.ifood.tv</td></tr>
</tbody></table><br />
<b>Herb Dip</b><br />
1/2 c. fat free Greek yogurt (or fat free plain yogurt)<br />
1/2 c. sour cream (I used reduced fat)<br />
1/2 c. mayo<br />
1 t. Worcestershire sauce<br />
1 t. red wine vinegar<br />
1/2 t. sugar <br />
1/2 t. salt<br />
1/2 t. onion powder<br />
<br />
2 cloves garlic, crushed<br />
1/2 bunch parsley, chopped (or 2 T. dried parsley)<br />
Fresh dill (I used about 1/4 cup chopped fresh dill) (or 1-1/2 T. dried dill)<br />
4 green onions, sliced...use the white and green part (or 1 T. dried chives)<br />
<br />
Mix the yogurt, sour cream and mayo together. Add the Worcestershire sauce, vinegar, sugar, salt and onion powder. Chop the herbs and add to the dip base. Mix well. Refrigerate for 1-2 hours and serve with veggies.Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-26399801759506938122011-04-20T12:01:00.000-05:002011-04-20T12:01:56.402-05:00Semi-homemade (Easy-Peasy) Tortellini Casserole<div class="separator" style="clear: both; text-align: center;"><a href="http://ecx.images-amazon.com/images/I/51U52N2pbeL._SS280_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://ecx.images-amazon.com/images/I/51U52N2pbeL._SS280_.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.milkfreepantry.com/images/products/sauces%20&%20toppings/prego-sauce-med.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.milkfreepantry.com/images/products/sauces%20&%20toppings/prego-sauce-med.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2069/2465501057_45be07974e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
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Semi-homemade (Easy-Peasy) Tortellini Casserole is a big hit in my household. Everyone loves it and wants seconds when I make this! It's a hearty casserole that hits the spot. And it's pretty easy to make. It tastes like you've been cooking all day! This recipe makes enough for our family of 3 to have seconds and even leftovers for lunch the next day. <br />
<br />
<b>Semi-homemade (Easy-Peasy) Tortellini Casserole</b><br />
1/2 lb ground turkey (or beef)<br />
1/2 onion, diced<br />
2 cloves of garlic, diced<br />
1 jar Spaghetti sauce (I like Prego, but use whatever you like!)<br />
1 can diced tomatoes<br />
1 can tomato paste <br />
<br />
1 t. Italian seasoning<br />
1/2 t. sugar<br />
1 package frozen cheese tortellini<br />
5 oz mozzarella cheese, sliced or shredded, divided<br />
<br />
1/4 c. Parmesan cheese, divided<br />
<br />
<br />
Brown the ground turkey (or beef) with the diced onion and garlic over medium heat. After the meat is no longer pink, drain. Add the jar of Spaghetti sauce, diced tomatoes, tomato paste, Italian seasoning and sugar. <br />
<br />
While the ground turkey (or beef) is cooking, cook tortellini according to the package directions, but cook them 2 minutes less than the package says. Drain tortellini.<br />
<br />
Place 1/3 of the prepared sauce in a greased 9x9 inch pan. Spread the tortellini over the sauce. Sprinkle most of the shredded mozzarella and most of the Parmesan cheese on top of the tortellini. Save 1/4 c. of mozzarella and 1 T. of Parmesan for the top of the casserole. Pour the rest of the prepared sauce on the cheese. Top the casserole with the remaining mozzarella and Parmesan.<br />
<br />
<br />
Bake in a 350* oven for about 20 minutes. The casserole should be bubbly and the cheese on top should be melted. Serve with a green salad. Enjoy~Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-81074951954793742862011-04-08T11:26:00.002-05:002011-04-08T12:03:15.857-05:00Rogan Josh<div class="separator" style="clear: both; text-align: center;"><a href="http://nevergrowingold.blogspot.com/search/label/Follow%20Friday" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://i1230.photobucket.com/albums/ee487/nevergrowingold/over40pic3-1.jpg" width="200" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1vHhSOr2uflp95isd25bS4px4-_8ZYP00_7taFkI6flCa-QHai8Musk6rT9We61eu-At9qNs6eBMsDBVYSGEZfxipbaoNWvsRwBE-YmnAeMufJKBJB6gIlR9cLY2_rCGaR3-FFyXX85r/s1600/DSCF4597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1vHhSOr2uflp95isd25bS4px4-_8ZYP00_7taFkI6flCa-QHai8Musk6rT9We61eu-At9qNs6eBMsDBVYSGEZfxipbaoNWvsRwBE-YmnAeMufJKBJB6gIlR9cLY2_rCGaR3-FFyXX85r/s320/DSCF4597.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The last time I was at <a href="http://www.penzeys.com/">Penzeys Spices</a> in Omaha, I picked up a bottle of Rogan Josh Seasoning. If you've never been to a Penzeys Store, each spice or seasoning is displayed in a little jar. You can remove the lid and smell each seasoning. JP loves to do this! Anyways, the Rogan Josh smelled soooo good. A little spicy, a little curry-like and a little exotic. According to Penzeys, <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysroganjosh.html">Rogan Josh</a> is...<br />
<ul><li><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">"Just a little spicy. A very popular dish from Northern India and Pakistan. This version of the red lamb stew comes from the state of Rajasthan, known for its hilly deserts and fierce, yet chivalrous warriors. Rogan Josh can be made with beef, but this blend is a great example of how a crafty seasoning can change the somewhat objectionable, "gamey" flavor of lamb into something far more delicious. Some blends are interesting-this blend is good." </span></div></li>
</ul><ul><li><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">Hand-mixed from: paprika, garlic, ginger, cumin, coriander, black pepper, cayenne pepper, Korintje cassia cinnamon, cardamom, cloves and saffron. </span></div></li>
</ul><div style="text-align: left;">The jar of Rogan Josh has been sitting in my cubboard for a few months. Jeff doesn't care for spicy food, so I've been waiting to make this dish when he wasn't at home. Wednesday night was the perfect night to make Rogan Josh!</div><div style="text-align: left;"> </div><div style="text-align: left;">I didn't have any lamb, beef or pork on hand, but I did have chicken...I'm not sure how traditional my version of Rogan Josh is, but JP and I enjoyed it! I served the Chicken Rogan Josh over rice and veggies with a dollap of yogurt and a sprinkling of cilantro. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Chicken Rogan Josh adapted from Penzeys</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">2 chicken breasts, chopped into small pieces</div><div style="text-align: left;">1 large onion, diced</div><div style="text-align: left;">2 T. olive oil</div><div style="text-align: left;">3 T. Rogan Josh seasoning</div><div style="text-align: left;">1/2 t. salt</div><div style="text-align: left;">1/2 c. plain, fat-free yogurt</div><div style="text-align: left;">1 c. water</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">dollap of plain, fat-free yogurt</div><div style="text-align: left;">cilantro leaves</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a dutch oven, brown the chicken in the oil. Remove the chicken and add the onion to the hot pan. Add the Rogan Josh seasoning and salt and stir 1 minute. Add the cooked meat back to the pan. Mix the water and yogurt together. Slowly add the water/yogurt mix. Stir well. Cook 1-2 hours over low heat. Severve over rice and steamed veggies with a dollap of yogurt and a sprinkling of cilantro on the top!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWflhuVMD7x4bp-o2infevTniCghrB4G_v7bzeArnmohuUcZZmWH0e1GbltiozbfjlhtTlZZQV3Aa9VRo2w6wKxZbUFc5p0Vio5P_hRIAAe38hPJqlixiurAMLKgzmZR7-u3gUbmI8jEvo/s1600/DSCF4599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWflhuVMD7x4bp-o2infevTniCghrB4G_v7bzeArnmohuUcZZmWH0e1GbltiozbfjlhtTlZZQV3Aa9VRo2w6wKxZbUFc5p0Vio5P_hRIAAe38hPJqlixiurAMLKgzmZR7-u3gUbmI8jEvo/s320/DSCF4599.JPG" width="320" /></a></div>Enjoy~ </div>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com1tag:blogger.com,1999:blog-3660925702564473337.post-29323338484436060002011-04-05T11:14:00.000-05:002011-04-05T11:14:50.214-05:00April Fool's DayOk, I know I'm late with this post. Here it is the 5th of April and I'm writing about what happened on the 1st. But hey, better late than ever, right??<br />
<br />
So every April Fool's Day, I try to pull one over on JP. It usually involves food, and I usually trick him. hee hee hee <insert evil="" here="" laugh=""> I think it's great fun, and so does JP. He's come to expect a trick and now that he's getting older, it's getting harder and harder. </insert><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRG1xWzIB2_6G3Rds4ILNayXHNbwYpMd3wsyc77ryXxwlQPksPiUeqCpyscbFHur8XnM9tw26pDoQ0YfCjT7tveG2YgORN5dYreMHHVqNW3KqMj8bX22DcFgSc4VhrQRD0ZPYuGhJ0PH4/s1600/DSCF4482.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRG1xWzIB2_6G3Rds4ILNayXHNbwYpMd3wsyc77ryXxwlQPksPiUeqCpyscbFHur8XnM9tw26pDoQ0YfCjT7tveG2YgORN5dYreMHHVqNW3KqMj8bX22DcFgSc4VhrQRD0ZPYuGhJ0PH4/s200/DSCF4482.JPG" width="157" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKkIJ-jzJX1zq_wjWUTkX2ss7Vj3NMoeVGg9w1eMJnpi5qkRl5DqmhWOMfy17lr3DzUVgSzHg0gwh4LztqHBx2mpZDLt0B9r3NUAB5TLd8vqA0vsM0GW-TWA4vxJnUEjQu80eJW8-h0bL/s1600/DSCF4481.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKkIJ-jzJX1zq_wjWUTkX2ss7Vj3NMoeVGg9w1eMJnpi5qkRl5DqmhWOMfy17lr3DzUVgSzHg0gwh4LztqHBx2mpZDLt0B9r3NUAB5TLd8vqA0vsM0GW-TWA4vxJnUEjQu80eJW8-h0bL/s200/DSCF4481.JPG" width="200" /></a>This year, I had two tricks to play on him. The first was in the morning. The night before, I mixed up some Knox gelatin with juice and stuck it in the fridge. April Fool's morning, JP went to take a sip of juice. And guess what?? It was stuck in the bottom of his glass! Bahhhahhhahhh. This was a trick in itself. The juice in the bottom of the glass was done so that he would think he was safe for the rest of the day. Oh nooooo. I had more trickery up my sleeve!<br />
<br />
<br />
All week long, I told JP we were having chicken pot pie for supper on Friday night. He <i>loves</i> chicken pot pie, so he was excited because I never buy or make it. However, it wasn't really chicken pot pie! Instead, I make peas, carrots and corn out of Starburst candies and mixed it with vanilla pudding. I mixed in some chopped dried apples for the chicken stuck it in an individual pie plate and popped a precooked crust on the top! It <i>looked</i> like chicken pot pie and I totally tricked JP!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgw91BupMUeHX0trweyCj7DuPLz6AEk2-kgeBg7sA7IgGz5XppmXJpKf-ySfVT6Z6Vi-aiD0YWGrO6u_Lc0RkjlyvbqtE2P4m6A0YA-emE4MsVGhtUaioOjs8CfzEO7sMWMrapjRhqNC2/s1600/DSCF4502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgw91BupMUeHX0trweyCj7DuPLz6AEk2-kgeBg7sA7IgGz5XppmXJpKf-ySfVT6Z6Vi-aiD0YWGrO6u_Lc0RkjlyvbqtE2P4m6A0YA-emE4MsVGhtUaioOjs8CfzEO7sMWMrapjRhqNC2/s320/DSCF4502.JPG" width="320" /></a></div><br />
Other years, I've made "Strawberry Pie" (meatloaf and pink mashed potatoes in a pie plate,) "Grilled Cheese" (toasted pound cake with cheese colored frosting,) and "Meatloaf and Mashed Potatoes & Gravy" (chocolate rice krispie treats in a loaf pan and cool whip "potatoes" with butterscotch sauce as the gravy!) <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkFf36gevKn3O3k8u3TKzByRB7TO9nb24ERQ_a0FM1ogm96NSl79BFXPJuqVCMZDrynN3NbnnRvRE4tcloNYEDqYeGD98tNypOt0QnNFrsXOBzGokgqzvrd-E1BP8CAIpX2eAh6xi-0YE/s1600/DSCF2539.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkFf36gevKn3O3k8u3TKzByRB7TO9nb24ERQ_a0FM1ogm96NSl79BFXPJuqVCMZDrynN3NbnnRvRE4tcloNYEDqYeGD98tNypOt0QnNFrsXOBzGokgqzvrd-E1BP8CAIpX2eAh6xi-0YE/s320/DSCF2539.JPG" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Pie 2010</td></tr>
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<tr><td style="text-align: center;"><img alt="http://a8.sphotos.ak.fbcdn.net/photos-ak-snc1/v2623/34/68/674432136/n674432136_1541913_4225880.jpg?dl=1" height="240" src="http://a8.sphotos.ak.fbcdn.net/photos-ak-snc1/v2623/34/68/674432136/n674432136_1541913_4225880.jpg?dl=1" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Is this really a grilled cheese?</td></tr>
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<tr><td style="text-align: center;"><img alt="http://a2.sphotos.ak.fbcdn.net/photos-ak-snc1/v2623/34/68/674432136/n674432136_1541912_5326266.jpg?dl=1" height="240" src="http://a2.sphotos.ak.fbcdn.net/photos-ak-snc1/v2623/34/68/674432136/n674432136_1541912_5326266.jpg?dl=1" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Cheese 2009</td></tr>
</tbody></table> <br />
<br />
What did we have for supper on April Fool's Day?? Leftovers. I know...so exciting!<br />
<br />
Where do I get my ideas?? <a href="http://familyfun.go.com/april-fools-day/"> Family Fun.</a>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-65772018097195147902011-03-28T11:55:00.001-05:002011-03-28T11:58:52.546-05:00Rouladen<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kQ0WleMKv05p7oKDsVof2KkmGYacGMT2lnV5qH94kIP4JNnSUL5b-XleaKCqzcbZG8JvOZqXKhfhbLFoZNznCZ9FFibL8-nzRKdJvBIMZIv72ygChiKSlRcFMmNN8aOiE289GtzcfcJr/s1600/DSCF4271.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kQ0WleMKv05p7oKDsVof2KkmGYacGMT2lnV5qH94kIP4JNnSUL5b-XleaKCqzcbZG8JvOZqXKhfhbLFoZNznCZ9FFibL8-nzRKdJvBIMZIv72ygChiKSlRcFMmNN8aOiE289GtzcfcJr/s320/DSCF4271.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rouladen, red cabbage, fried potatoes, salad and Hefe-Weizen</td></tr>
</tbody></table><br />
We love German food. It's wholesome, hearty and reminds us of good times in Germany. Jeff and I lived in Germany for 5 years. We lived in Wiesbaden for 2 years and Ansbach for 3 years. I also lived in Nurnberg for 3 years with my parents when I was a little girl.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://blogs.warwick.ac.uk/images/michaelallen/2006/02/11/19_wiesbaden_markt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://blogs.warwick.ac.uk/images/michaelallen/2006/02/11/19_wiesbaden_markt.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wiesbaden, Germany</td></tr>
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<tr><td style="text-align: center;"><a href="http://images.travelpod.com/users/manchas/1.1232803500.ansbach.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://images.travelpod.com/users/manchas/1.1232803500.ansbach.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ansbach, Germany</td></tr>
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<tr><td style="text-align: center;"><a href="http://www.toeurope.eu/design/photos/nurnberg-burg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="208" src="http://www.toeurope.eu/design/photos/nurnberg-burg.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nurnberg, Germany</td></tr>
</tbody></table>So a few days ago, I made Rouladen, which is a braised beef roll with gravy. Rouladen is one of our favorite dishes. It take a little time to make it...it's a little labor intensive... but it is well worth it!<br />
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<b>Rouladen</b><br />
<br />
9 slices of bacon<br />
1 onion, finely chopped<br />
1 lb sirloin, thinly sliced length-wise. (My grocery store sells it already sliced, but you can ask your butcher to slice it for you.)<br />
1 T. olive oil<br />
1/4 c. mustard (you may use more/less depending on the size of the sirloin)<br />
1 dill pickle, sliced length-wise into quarters<br />
salt<br />
pepper<br />
1 t. parsley<br />
1/2 c. white wine<br />
3 c. beef broth<br />
1/4 c. flour<br />
3/4 c. water or milk<br />
<br />
<br />
Finely chop the onion and 1 piece of bacon. Place the chopped bacon, 3/4's of the onion and the olive oil in a Dutch oven, or a large, deep frying pan. Cook the onion mixture over medium heat for about 5 minutes.<br />
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<br />
To prepare the beef, I use a large cutting board and lay the pieces of sirloin on it. Spread the mustard on each piece of beef. Place 2 pieces of bacon on top of the mustard. Sprinkle the bacon with salt, pepper, the remaining chopped onion, and parsley (about 1/4 t. for each piece of beef.) Place the pickle slice along one of the short ends of the beef. Starting with the pickle side, roll the beef up. Secure each roll with 2 toothpicks (or you can use string if you'd like!) <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYghHTi6-zEfOjZyb3vSVmqVL-Qq-Y4KSXOiciugIbESxoKMVJDoWq5C6eeqXIfCJUEc9jLVAvhwGbBRrUR3RPzOz9Eeqx0aV5tUnouVNhznvT2O0bLJLUH_tkpsCUrzqYZ6CUL4ex0oOh/s1600/DSCF4259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYghHTi6-zEfOjZyb3vSVmqVL-Qq-Y4KSXOiciugIbESxoKMVJDoWq5C6eeqXIfCJUEc9jLVAvhwGbBRrUR3RPzOz9Eeqx0aV5tUnouVNhznvT2O0bLJLUH_tkpsCUrzqYZ6CUL4ex0oOh/s320/DSCF4259.JPG" width="320" /></a></div><br />
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Push the cooked onion and bacon to one side of the pan. Turn the heat up to med/high. You may need to add another Tablespoon of olive oil. Place the beef rolls into the hot pan and brown on all sides. Once the sides are browned, move the rouladen to one side of the pan. Pour the wine into the pan and stir up the brown bits that are on the bottom. Add the beef broth. Place the rouladen in the middle of the pan and stir in the onion/bacon mixture that was pushed to the side. Turn the heat down to low. Cover and simmer for 1-1/2 hours. Occasionally turn the rouladen over and stir the broth. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6OhgVykfNz5xnq-CUbs_r-D2l9TJFw04N1jwIr1U4DT6mzGoHMK09sdHmRCMzXNI61CAWgOhuIkzYUvYw7CrXF2Srn8hzQpBBwra7bltn1rswphHJheE4i1vIoVNdnEO7t8KMVaGaYdO/s1600/DSCF4260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6OhgVykfNz5xnq-CUbs_r-D2l9TJFw04N1jwIr1U4DT6mzGoHMK09sdHmRCMzXNI61CAWgOhuIkzYUvYw7CrXF2Srn8hzQpBBwra7bltn1rswphHJheE4i1vIoVNdnEO7t8KMVaGaYdO/s320/DSCF4260.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBnGe5Mpipzyp5IKQGJE6xy4gYyBOpsCYDNd2oWYttAKFwHywo6sE22nOQoSwaEjmhl1q6Jq1ESONcHJRbzMXIJ2FmHupGMjBLuDgbPIQPkOWAH458dpsxAX7FuNJ1Vof3YcrG9mzGYqc/s1600/DSCF4267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBnGe5Mpipzyp5IKQGJE6xy4gYyBOpsCYDNd2oWYttAKFwHywo6sE22nOQoSwaEjmhl1q6Jq1ESONcHJRbzMXIJ2FmHupGMjBLuDgbPIQPkOWAH458dpsxAX7FuNJ1Vof3YcrG9mzGYqc/s320/DSCF4267.JPG" width="320" /></a></div><br />
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Mix the flour and water (or milk) together. Remove the rouladen and increase the heat to high. Once the liquid is boiling, slowly pour the flour mixture into the pan and whisk. The gravy should thicken quickly. Turn the heat to low and add the rouladen. Coat the rouladen with the gravy. Serve with potatoes (pan fried or mashed are great!) Enjoy~<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDiJKTRiAn4TfFs82xlOnK0OWNOaKIrZp0foUzuFalxWPpHRCohrNZ3vmk-dVd9MYBLr3bvsMIYiFbQUQxD_vnySWRNj3FicHoIS7HrDQgZ-6ufAN1oCHbHja0GZu31HGZacdiKUz-hqP/s1600/DSCF4274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDiJKTRiAn4TfFs82xlOnK0OWNOaKIrZp0foUzuFalxWPpHRCohrNZ3vmk-dVd9MYBLr3bvsMIYiFbQUQxD_vnySWRNj3FicHoIS7HrDQgZ-6ufAN1oCHbHja0GZu31HGZacdiKUz-hqP/s320/DSCF4274.JPG" width="320" /></a></div>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-50601201694388481632011-03-25T10:02:00.001-05:002011-03-25T15:37:48.273-05:00Homemade Granola Bars<a href="http://www.geocaching.com/images/about/logos/geocaching/Logo_Geocaching_Color_64.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.geocaching.com/images/about/logos/geocaching/Logo_Geocaching_Color_64.png" /></a>We are on Spring Break here in our part of the world. The local school districts schedule their spring break at the same time Kansas State has theirs, so it's a win-win situation in our house! Add block leave for Jeff, and you've got a family that's ready for a week off! To celebrate our time off, we planned a <strike>5 star, luxury Bahama get away</strike> 3 day geocaching trip across Kansas. Read about our GeoTrip at my other blog, <a href="http://diecast64.blogspot.com/2011/03/spring-break-geotrip.html">JJJ Geocaching Jaunts</a>! Planning a 3 day trip takes a lot of work and time...Jeff did most of the cache and route planning. I was in charge of planning for the food: three lunches on the go and snacks. I knew I wanted to bring granola bars, but I hate all of the added "stuff" in prepackaged granola bars. So I scoured the Internet (<a href="http://www.allrecipes.com/">allrecipes</a> mostly) and found a recipe that I liked. I did make a few changes, and will make a few more when I make them again!<br />
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<tr><td style="text-align: center;"><a href="http://whatscookingwithkids.com/wp-content/uploads/2011/03/GranolaBars-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://whatscookingwithkids.com/wp-content/uploads/2011/03/GranolaBars-2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">http://whatscookingwithkids.com/wp-content/uploads/2011/03/GranolaBars-2.jpg</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><b><br />
Homemade Granola Bars (adapted from <a href="http://allrecipes.com/Recipe/Homemade-Chewy-Granola-Bars/Detail.aspx">Chewy Granola Bar recipe</a>)</b><br />
<br />
1/2 cup packed brown sugar<br />
1/3 cup crunchy peanut butter<br />
1/4 cup corn syrup<br />
1/4 cup butter, melted<br />
1 teaspoon vanilla extract<br />
1 1/2 cups quick-cooking oats<br />
1/4 cup sunflower kernels<br />
1/4 cup dried cherries<br />
3 tablespoons toasted wheat germ<br />
1 tablespoon ground flax seed<br />
1/2 cup semisweet chocolate chips (I used chocolate chunks)<br />
<br />
<span class="plaincharacterwrap break"> In a small mixing bowl, combine the brown sugar, peanut butter, corn syrup, butter and vanilla. Stir in the oats, sunflower kernels, cherries, wheat germ and flax seed. Fold in chocolate chips. </span><br />
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<span class="plaincharacterwrap break"> Press into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 15-20 minutes or until set and edges are browned. Cool completely on a wire rack. Cut into bars. </span><br />
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<span class="plaincharacterwrap break"><b>What did we think?</b> We LOVED them! They were gobbled up! </span><br />
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<span class="plaincharacterwrap break"><b>What did I change?</b> I used dried cherries instead of raisins (I didn't have any raisins on hand) and used chunky peanut butter instead of smooth. I also used ground flax seed instead of sesame seeds and chocolate chunks instead of chocolate chips. I wrapped each bar in a small piece of plastic wrap and kept them in the cooler.</span><br />
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<span class="plaincharacterwrap break"><b>What would I do next time?</b> I have a few changes! Next time, I'd double the recipe! I'd also use honey rather than the corn syrup and use 1/3 c. of brown sugar instead of 1/2 c. I can't believe I'm saying this, but the granola bars were a little too chocolaty! Next time, I'd use 1/3 c. mini chocolate chips instead of 1/2 c. of the chocolate chunks. </span>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-33194257820869649262011-03-17T22:50:00.001-05:002011-03-17T22:52:46.691-05:00Stromboli<div style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="How We Became One" src="http://www.penzeys.com/images/bigBook.jpg" /></div><br />
This year for Christmas, I received a couple of cookbooks. Jeff gave me <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysbigbook.html"><em>How We Became One</em>, which is by Bill Penzey and the Penzeys One Staff.</a> If you are in the market for a new cookbook, this ONE (heehee) is for you! It has great recipes and stories that give the history and background about the families where these recipes came from. <br />
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So anyways, on Sunday I was planning my weekly menu and was thumbing through the <em>One </em>cookbook. I found "Chris and Aunt Mary's Stromboli" on page 267 and thought it sounded good. <br />
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It was fairly easy to make and took about 15 minutes to bake. If you used premade pizza dough, it would take no time at all to whip up. If you make your own pizza dough, it takes about 40 minutes to whip up. I got 2 thumbs up from both of the boys in the house, so it's a definite make-again. <br />
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On a sidenote, did you know that there is an Italian volcano named Stromboli?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.volcanolive.com/stromboli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" r6="true" src="http://www.volcanolive.com/stromboli.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://cache.virtualtourist.com/918264-Scenes_of_Stromboli-Isola_Stromboli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://cache.virtualtourist.com/918264-Scenes_of_Stromboli-Isola_Stromboli.jpg" width="320" /></a></div>And a movie named Stromboli?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://images.moviepostershop.com//stromboli-movie-poster-1020434782.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="http://images.moviepostershop.com//stromboli-movie-poster-1020434782.jpg" width="230" /></a></div><strong>Adapted from Chris and Aunt Mary's Stromboli</strong><br />
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<em><strong>Pizza Dough</strong></em><br />
<strong>1 t. yeast</strong><br />
<strong>1/2 t. sugar</strong><br />
<strong>1 c. lukewarm water</strong><br />
<strong>1 t. olive oil</strong><br />
<strong>1/2 t. salt</strong><br />
<strong>3/4 c. whole wheat flour</strong><br />
<strong>2 c. flour</strong><br />
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<strong>In a mixing bowl, stir the yeast, water and sugar together. Let sit for about 5 minutes, until it's foamy. Add the oil, salt, and flours. Mix well. I use my Kitchen Aid mixer for this with the dough hook. Mix for 7-8 minutes or until the dough is elastic and smooth. Add more flour if needed. If you don't have a Kitchen Aid, you can mix the ingredients and then knead the dough for about 10 minutes. Place the dough into a clean bowl and cover with a clean dish towel. Set the bowl in a warm, draft free area for about 45 minutes. I usually put my dough in the oven and just leave the light on. The oven light creates enough heat to keep the dough toasty. Don't turn on the oven!</strong><br />
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<em><strong>Dressing</strong></em><br />
<strong>1/4 c. olive oil</strong><br />
<strong>1 clove garlic, minced</strong><br />
<strong>1 T. dried oregano</strong><br />
<strong>1 t. sugar</strong><br />
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<em><strong>Filling</strong></em><br />
<strong>1/4 lb. Italian (Genoa) salami</strong><br />
<strong>1/4 lb. sliced pepperoni (you can get this at your local deli)</strong><br />
<strong>1/4 lb. sliced provolone cheese</strong><br />
<strong>1 c. shredded mozzarella cheese</strong><br />
<strong>1/4 c. grated Romano or Parmesan cheese</strong><br />
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<strong>After removing the dough from the oven, preheat to 450*. Roll the pizza dough into a rectangle, about 1/4 inch thick. I rolled the dough onto a 9x13 inch baking stone. Layer the meats in the center of the dough, leaving 1/2 inch space on each edge, followed by the provolone, mozzarella and Romano or Parmesan cheese. Mix up the dressing ingredients in a small bowl. Fold one edge of the dough over the meat and cheese layers. Brush the dough with the dressing mixture and fold the other edge of the dough over. Pinch to seal. Fold the ends in and pinch to seal. Brush with dressing mixture. Turn the Stromboli over on the baking pan so the seals are against the pan. Brush the top of the Stromboli with the rest of the dressing mixture. Bake at 450* for about 15 minutes. The dough will be nicely browned and the cheeses will have melted together. Slice it and serve with pizza sauce on the side.</strong><br />
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While we were eating, we talked about different combinations we could use to make different Stromboli's. Ham and cheese, beef and cheddar, turkey and cheese... the list can go on and on. Veggies would also be a great addition...green peppers, mushrooms, onions...anything you like!<br />
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The only downfall with this recipe was that it was greasy. Pepperoni and Genoa salami are not low fat options when it comes to Italian meats! Next time, I might use just the pepperoni and leave out the salami and throw in some veggies.<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://blackforestpiesandgrinders.com/images/stromboli1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" r6="true" src="http://blackforestpiesandgrinders.com/images/stromboli1.jpg" width="400" /></a></div>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-2122924488135844982011-03-07T11:15:00.001-06:002011-03-07T11:17:06.836-06:00ABC's of Me!Kristin, over at <a href="http://windy-poplars.blogspot.com/2011/03/abcs-of-me.html">Windy Poplars</a>, did the ABC's of me for her post today. I thought I'd do the same. It's fun, it's different, and you learn a little bit about me that you may not have already known! <br />
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I've seen these ABC lists going around for awhile, and although each are just a tad different, you still learn some kind of fun stuff about people through all of them! I hope you'll participate and do the ABCs of YOU! Be sure and send me your link if you do!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.aboundlessworld.com/wp-content/uploads/2009/02/abc_blocks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" q6="true" src="http://www.aboundlessworld.com/wp-content/uploads/2009/02/abc_blocks.jpg" width="200" /></a></div><br />
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<strong>A. Age:</strong> 41<br />
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<strong>B. Bed size:</strong> Queen, our next bed will be a King. I like to sprawl.<br />
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<strong>C. Chore you hate:</strong> Dusting, putting folded laudary away, unloading the dishwashwer<br />
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<strong>D. Dogs:</strong> Nope...I grew up having a dog, though. After Jeff retires from the Army (1-1/2 yrs!) we'll get a dog<br />
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<strong>E. Essential start to your day:</strong> Coffee. A few friends of mine used to joke about coffee and called it PJOL...<span style="font-size: large;"><strong>P</strong>recious <strong>J</strong>uice <strong>o</strong>f <strong>L</strong>ife</span>. I wasn't joking.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.scrapsinbloom.com/blog/wp-content/uploads/2008/01/coffee_one_good_cup_lg.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" q6="true" src="http://www.scrapsinbloom.com/blog/wp-content/uploads/2008/01/coffee_one_good_cup_lg.gif" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>F. Favorite color:</strong> Yellow!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>G. Gold or silver:</strong> Gold! <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>H. Height:</strong> 67" Can you figure it out??<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>I. Instruments you play:</strong> Wii guitar (and not very well, at that!)<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>J. Job title:</strong> Mama, military wife, veteran, full time doc student, full time GTA, housekeeper, driver, chef...the list goes on and on...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>K. Kids in your immediate family:</strong> Trick question...does this mean kids in my immediate family...my children? Then just one, JP! Or does it mean my siblings...then just one, my brother, Ken.</div><strong>L. Live:</strong> Kansas<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://cache.virtualtourist.com/2345740-Welcome_to_Kansas-Kansas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" q6="true" src="http://cache.virtualtourist.com/2345740-Welcome_to_Kansas-Kansas.jpg" width="200" /></a></div><br />
<strong>M. Man in your life?:</strong> I've got 2... Jeff, who I've been married to for almost 16 years, and JP, who is 9.<br />
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<strong>N. Nicknames:</strong> Mama, Jenny-Wren, and others<br />
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<strong>O. Outrageous thing you would do for $1000:</strong> Bungee jump<br />
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<strong>P. Pet peeve:</strong> People who wear pajama pants in public, parents who are mean to their kiddos, Women who wear pants with writing across their ass<br />
<strong>Q. Quote from a movie/show:</strong> "Just keep swimming."<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/CmyUkm2qlhA?feature=player_embedded' frameborder='0'></iframe></div><br />
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<strong>R. Righty or Lefty:</strong> Righty<br />
<strong>S. Sing in the shower, or not?:</strong> Um, sometimes. <br />
<strong>T. Time you wake up:</strong> It depends on the day...Anytime between 5:30-7.<br />
<strong>U. Underwear:</strong> Yes. <br />
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<strong>V. Vegetables you dislike:</strong> I LOVE vegetables, but peas are my least favorite.<br />
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<strong>W. What makes you run late:</strong> Facebook. Email. News online. Just the computer in general! If I check anything on the computer in the morning...forget it. I end up running late!<br />
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<strong>X. X-rays you’ve had:</strong> Too many to count. <br />
<strong>Y. Yummy food you make:</strong> Um, see other posts in my blog! :)<br />
<strong>Z. Zoo animal favorite:</strong> Polar bears and penguins<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://whyy.org/cms/radiotimes/files/2009/12/polar-bear1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" q6="true" src="http://whyy.org/cms/radiotimes/files/2009/12/polar-bear1.jpg" width="167" /></a></div>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com1tag:blogger.com,1999:blog-3660925702564473337.post-76344490416383208592011-03-06T16:57:00.000-06:002011-03-06T16:57:04.895-06:00Cole SlawWe eat cole slaw often in the Miller household. It's a quick and easy side dish that goes well with just about anything. I often buy a big bag of prepared cole slaw at Sam's Club and keep a Mason jar filled with the dressing in the refrigerator. Cole slaw is quick to put together when you have the ingredients ready! Enjoy~<br />
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Cole Slaw Dressing <br />
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2 cups mayo (I use Hellman's)<br />
1/3 c. sugar<br />
1/4 c. tarragon vinegar<br />
1 T. onion powder<br />
1/8 t. celery seed<br />
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Whisk the mayo, sugar and vinegar together until smooth. Add the onion powder and celery seed. Mix well. Pour into a clean Mason jar and refrigerate until needed. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.xaguk.com/wp-content/uploads/2011/02/carrot1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://www.xaguk.com/wp-content/uploads/2011/02/carrot1.jpg" width="200" /></a></div><br />
To make cole slaw: Shred 1/2 of a cabbage and 2 peeled carrots in a food processor. (You can also hand shred the cabbage and carrot if you don't have a food processor.) Place shredded cabbage/carrot into a large bowl. Add enough cole slaw dressing to your liking. Stir well. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.vegetablesgrowing.com/images/cabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.vegetablesgrowing.com/images/cabbage.jpg" width="200" /></a></div><br />
You can also use prepackaged cole slaw mix. (This saves a lot of time!) If you shred your own cabbage/carrots, you will use less dressing...the fresh cabbage is more moist and takes less dressing! <br />
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Enjoy~Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-55831221761158606302011-02-28T14:36:00.000-06:002011-02-28T14:36:46.271-06:00Miscellany Monday<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.carissagraham.com/search/label/miscellany%20monday" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Miscellany Monday @ lowercase letters" src="http://i617.photobucket.com/albums/tt255/ElvishAuthoress/MMbutton3.png" /></a>Miscellany Monday...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. My child is sick. This is day 4 of fevers, cough, sore throat and headache. Since he was born, JP has never been a sleeper. This is day 4 of napping. Something is wrong when he <span style="font-size: x-small;"><strong>ASKS</strong></span> to take a nap. I took him to the doc today...of course, the <span style="font-size: x-small;"><strong>ONLY</strong></span> appointment available is with the doc I don't like. However, my fingers are crossed that the antibiotics will kick all of the germs out of his body. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. The cookies from the <a href="http://whatscookingatjenshouse.blogspot.com/2011/02/cookie-challenge.html">cookie challenge</a> are calling my name. <span style="color: magenta;"> <span style="background-color: white;"><strong><span style="font-size: xx-small;">Jen,</span> Jen, <span style="font-size: large;">JEN!</span></strong> Come here to the kitchen. We are soft, yummy, chocolaty and we know you want us.</span></span> This is yet another reason I hate baking cookies. They torment me from the kitchen.</div><br />
3. I can feel my dissertation deadlines starting push and crowd me. <br />
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4. <a href="http://whatscookingatjenshouse.blogspot.com/2010/09/tator-tot-casserole.html">Tator Tot Casserole</a> for supper! Yum! It is one of my favorite comfort foods! Can't wait to make it!<br />
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5. One of the shrubs in my front yard has little green buds on the branches. Spring is on it's way~Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-83948633323953361572011-02-27T16:15:00.000-06:002011-02-27T16:15:11.294-06:00Cookie Challenge<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhZMH8F0tbRePToEJWCOHLMd-76QHiwdASKaCV-oQFUGERtQkcntcJPMEtmznL1moPoexbrZFiNld1qQ10kE7XzSpkd7gw4VlwV9RjsMuNT2QeQPofaK6_eC3DxOXH3e5HaZavCZvi_Mo/s1600/DSCF4211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhZMH8F0tbRePToEJWCOHLMd-76QHiwdASKaCV-oQFUGERtQkcntcJPMEtmznL1moPoexbrZFiNld1qQ10kE7XzSpkd7gw4VlwV9RjsMuNT2QeQPofaK6_eC3DxOXH3e5HaZavCZvi_Mo/s320/DSCF4211.JPG" width="320" /></a></div><br />
We've had a long, busy, germy couple of weeks in the Miller household. We've just been super busy with our normal, everyday life: work, school, Boy Scouts, swimming, bowling, school activities...and throw in some <a href="http://www.youtube.com/watch?v=ylxjeJcSazM">colder weather</a> (this has become our anthem for the winter!) Add to that mix the dreaded flu. Two of us have had the flu...hopefully only 2/3rds of our family will get the flu this year! <br />
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This week, Jeff did something unexpected... he challenged me to a cookie bake off! To tell the truth, I don't really like baking cookies. They take a long time. I'd rather mix something up, pop it into the oven and a few minutes later... voila! it's done! With cookies, you keep baking, and baking, and baking. Twenty minutes stretches into 30, which stretches into 40 and pretty soon it's an hour and you're still baking. Brownies and bars are my answer to the cookie baking, but those don't count in a cookie challenge. <br />
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So it got me thinking...what kind of cookie can I make that doesn't take a long time to bake, and one that tastes great? No Bake Cookies! <a href="http://allrecipes.com/">Allrecipes.com</a> had a recipe that looked yummy. So I whipped up a double batch. You may be wondering why I'd make a double recipe when there are only 3 of us...well, I just happen to have a test scheduled for my students. I figured I'd sweeten the test and hand out cookies at the same time. The only complaint that I got from my cookies was the lack of a glass of milk!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TfkwC_I1wrBqVFRIV_SYpgDOOAhDlYC4mUVXi9Yx5wHkz7y9pO4NQerjNKQpEH2ZvlGO9frIC37VdS_JlxZTTPShcJgS_s2aeVTa3Krw1JnEc5LY3NNzGRt7Mx93smKYiFYZ-SDs79zr/s1600/DSCF4185.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TfkwC_I1wrBqVFRIV_SYpgDOOAhDlYC4mUVXi9Yx5wHkz7y9pO4NQerjNKQpEH2ZvlGO9frIC37VdS_JlxZTTPShcJgS_s2aeVTa3Krw1JnEc5LY3NNzGRt7Mx93smKYiFYZ-SDs79zr/s320/DSCF4185.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here are my awesome students taking a test and snacking on No Bake Cookies!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4PH9yogxI0r9i0tbOv38vKsRX1AnA22qlA6YA4r_U5iB28qDAek7RU64FI50uKlXfsb7z9cLKjJdORfSA7WMPXWQzPu8k834nVegPhu5hsHRPHfx_gVgazo3n16e5wxVt1VUljU8P_1n9/s1600/DSCF4188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4PH9yogxI0r9i0tbOv38vKsRX1AnA22qlA6YA4r_U5iB28qDAek7RU64FI50uKlXfsb7z9cLKjJdORfSA7WMPXWQzPu8k834nVegPhu5hsHRPHfx_gVgazo3n16e5wxVt1VUljU8P_1n9/s320/DSCF4188.JPG" width="320" /></a></div><br />
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<br />
Back to the cookie challenge. Jeff called his mother, Helen, to get her Chocolate Chip recipe. This afternoon, Jeff whipped up a tasty batch with his faithful helper, JP. I must admit, the boys did a good job. The three of us sampled the warm cookies.<br />
<br />
And the results? I say I won, Jeff says he won and JP says we tied. I guess we need a non partial cookie tester!<br />
<br />
<b>No Bake Cookies</b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg188YrlKhBAaU_zstZr0tcQCjT81dGoJVsU4tPk3mP3ddg-dUc4cTU0hIQkInfIk8f8u16rZG475mfjefVAwgOhptkb96k7TneHydEkQSzmZLFFNCvT1pMxKRQqUvn1Gn2kSPeX3aTxfif/s1600/DSCF4203.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg188YrlKhBAaU_zstZr0tcQCjT81dGoJVsU4tPk3mP3ddg-dUc4cTU0hIQkInfIk8f8u16rZG475mfjefVAwgOhptkb96k7TneHydEkQSzmZLFFNCvT1pMxKRQqUvn1Gn2kSPeX3aTxfif/s200/DSCF4203.JPG" width="200" /></a><b> 2 cups white sugar<br />
3 tablespoons unsweetened cocoa powder<br />
1/2 cup butter<br />
1/2 cup milk ( I used skim)<br />
1 pinch salt<br />
3 cups quick cooking oats<br />
1/2 cup peanut butter (I used chunky)<br />
1 teaspoon vanilla extract</b><br />
<br />
<b>In a saucepan, bring sugar, cocoa, butter, milk and salt to a rapid boil. Boil for 2 minutes. Remove from heat and add oats, peanut butter and vanilla. Mix well. Using a medium sized cookie scoop (or tablespoon), drop cookies onto waxed paper. Let cool and enjoy~ </b><br />
<b><br />
</b><br />
<b>Helen's Chocolate Chip Cookies</b><br />
<b><br />
</b><br />
<b>1 cup butter, softened</b><br />
<b>3/4 cup sugar</b><br />
<b>3/4 cup brown sugar</b><br />
<b>2 eggs</b><br />
<b>2-1/4 cups flour</b><br />
<b>1 teaspoon baking soda</b><br />
<b>1 teaspoon salt</b><br />
<b>1 teaspoon vanilla</b><br />
<b>1-2 cups chocolate chips</b><br />
<b><br />
</b><br />
<b>Cream the butter and sugars together. Beat in the eggs. Add flour, soda, salt and vanilla. Mix well. Mix in the chocolate chips. Using a medium cookie scoop, place the dough on a greased cookie sheet. Bake at 350 for 6-10 minutes. Enjoy~</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekRIHglXUj_WGRrNM1ib9KQI_Qc6XRe05dgmtCdkevX-XsBrjHyhegAca2BS8SQremGrjNftWDuDosBgUBnJsV7CHQCfbRjvpuY0GsDby6QlSYJDgB53l4VmEccaY3J2Alo91cI0HpVpW/s1600/DSCF4205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekRIHglXUj_WGRrNM1ib9KQI_Qc6XRe05dgmtCdkevX-XsBrjHyhegAca2BS8SQremGrjNftWDuDosBgUBnJsV7CHQCfbRjvpuY0GsDby6QlSYJDgB53l4VmEccaY3J2Alo91cI0HpVpW/s320/DSCF4205.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhZMH8F0tbRePToEJWCOHLMd-76QHiwdASKaCV-oQFUGERtQkcntcJPMEtmznL1moPoexbrZFiNld1qQ10kE7XzSpkd7gw4VlwV9RjsMuNT2QeQPofaK6_eC3DxOXH3e5HaZavCZvi_Mo/s1600/DSCF4211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhZMH8F0tbRePToEJWCOHLMd-76QHiwdASKaCV-oQFUGERtQkcntcJPMEtmznL1moPoexbrZFiNld1qQ10kE7XzSpkd7gw4VlwV9RjsMuNT2QeQPofaK6_eC3DxOXH3e5HaZavCZvi_Mo/s320/DSCF4211.JPG" width="320" /></a></div><b><br />
</b>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com3tag:blogger.com,1999:blog-3660925702564473337.post-3738364646727269342011-02-12T20:54:00.002-06:002011-02-12T20:56:55.171-06:00Kelly's Cheese Spread<div class="separator" style="clear: both; text-align: center;"><a href="http://www.army.mil/fmwrc/documents/bunco/Bunco_Logo-w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.army.mil/fmwrc/documents/bunco/Bunco_Logo-w.jpg" /></a></div>I met with my Bunco group last night for our monthly get together. It was a night of chit chatting and playing Bunco with friends. Everyone brings a snack to share and last night, I brought some crackers and Cheese Spread. The Cheese Spread is a big hit, and I usually make a double batch.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOfPR-nasbWqZs56027Ujf6tTeMafzbHynvXYQ1F3DClKjAG-5IVxUzafvfw5TZ3dg314FA5D2XITtw5Wrn9pNmUz0t5szrfuPnRIn3GF5aD2s6nEsU1mjm7hWgA_iEHrsjapfTESd1Lr/s1600/Kelly+and+girls.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOfPR-nasbWqZs56027Ujf6tTeMafzbHynvXYQ1F3DClKjAG-5IVxUzafvfw5TZ3dg314FA5D2XITtw5Wrn9pNmUz0t5szrfuPnRIn3GF5aD2s6nEsU1mjm7hWgA_iEHrsjapfTESd1Lr/s200/Kelly+and+girls.jpg" width="186" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kelly, M & R</td></tr>
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I first had the Cheese Spread at my sister-in-law, Kelly's house. Her mom had made a big bowl of it and it was so yummy, I just had to have the recipe! I've made a few changes to the recipe that Kelly gave me, but it's still very similar. And yummy!<br />
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<b>Kelly's Cheese Spread</b><br />
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<b>8 ounces cream cheese (I use Neufchatel cheese)</b><br />
<b>2 heaping Tablespoons Cheese Whiz</b><br />
<b>2 heaping Tablespoons mayo</b><br />
<b>1/4 teaspoon onion powder</b><br />
<b>3 Tablespoons sugar</b><br />
<b>3 Tablespoons Dorthy Lynch or French salad dressing</b><br />
<b><br />
</b><br />
<b>In a food processor, whirl the ingredients together until well blended. Refrigerate for 1-2 hours. Serve with assorted crackers.</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TAMc9bIZmBGmQV6Hy7fkBh_C2fWqyR2Tj3o_oy8LD4Ajg3OObVz4NLbkyPczUGfXl9iRj4o0Pb-llAE9-BEO4dPJ0yxW05cKC5FE85WpJ4Dwc1ki494ZO9_YUwGkTmyXK2c5s9j9p720/s1600/Kelly+and+Craig.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TAMc9bIZmBGmQV6Hy7fkBh_C2fWqyR2Tj3o_oy8LD4Ajg3OObVz4NLbkyPczUGfXl9iRj4o0Pb-llAE9-BEO4dPJ0yxW05cKC5FE85WpJ4Dwc1ki494ZO9_YUwGkTmyXK2c5s9j9p720/s200/Kelly+and+Craig.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Craig & Kelly</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6e5LK9o1SMJhD5nQDXme7G1o_eKQwFQHbwmP_DnIQ-hZxaQcUvPZJNF2vpdhxLYU_1lViY65nSq_6zo-bBsNhkFlFNd8GSLeWDXDrBFna-8mraCaeHgucMrJxRfZ_p44-JMu0cq-H-GTU/s1600/DSCF3555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6e5LK9o1SMJhD5nQDXme7G1o_eKQwFQHbwmP_DnIQ-hZxaQcUvPZJNF2vpdhxLYU_1lViY65nSq_6zo-bBsNhkFlFNd8GSLeWDXDrBFna-8mraCaeHgucMrJxRfZ_p44-JMu0cq-H-GTU/s320/DSCF3555.JPG" width="320" /></a></div>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-73121625311119764002011-02-11T15:27:00.001-06:002011-02-11T15:28:39.680-06:00Great Meal at Jen's House by Jeff<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJWjWLRzE84sT6diwd-3Mkb-AgRiIKH6cpyqL7gY66gxjWewhlPXfeoe4_frZ-HG_8Me2Zb1wEPG7Pd24jnBoZ2IEbjhzmbCpNlSHqy5LhwkFqUS3bQNTvgdHHG4JOy__LPnOb8M2i97d/s1600/Wedding+17+June+1995.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJWjWLRzE84sT6diwd-3Mkb-AgRiIKH6cpyqL7gY66gxjWewhlPXfeoe4_frZ-HG_8Me2Zb1wEPG7Pd24jnBoZ2IEbjhzmbCpNlSHqy5LhwkFqUS3bQNTvgdHHG4JOy__LPnOb8M2i97d/s320/Wedding+17+June+1995.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">17 June 1995 West Point, Maine</td></tr>
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Jeff cooked a great meal the other day and I thought I'd share it!<br />
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Jeff and I have been married almost 16 years. I do the majority of the cooking, and that's OK. I enjoy cooking for my family! I like creating something that tastes good using a few (or a lot) of good ingredients. I'm pretty good at cooking, too. Or at least most of the time, I'm pretty good at it. (There have been a few of those TLS meals!) There are times, though, when I need a break. Times when I'm really tired, stressed out, busy, or just don't feel like cooking!<br />
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<tr><td style="text-align: center;"><a href="http://academicadvising.files.wordpress.com/2011/01/bluemontbellsnow2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="130" src="http://academicadvising.files.wordpress.com/2011/01/bluemontbellsnow2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kansas State University </td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>Wednesday was one of those days. It snowed a lot on Tuesday during the day and into the night. School was canceled for JP on Wednesday, as well as work for Jeff. However, KState held classes, and since I teach a Tuesday, Wednesday, Thursday class, I found myself getting ready to drive the 20 miles to Manhattan. I really didn't want to go...my town got a lot more snow than Manhattan, and our roads are TERRIBLE. I really think there is one plow truck that works from 8-noon for our town. Case in point, our street was finally plowed today, which is FRIDAY. It snowed on TUESDAY. Anyways, as I was getting ready to leave, I told Jeff he was in charge of supper.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.wpclipart.com/food/vegetables/potato/mashed_potatoes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="151" src="http://www.wpclipart.com/food/vegetables/potato/mashed_potatoes.jpg" width="200" /></a></div>When I came home after class, I was a little curious to see what was cooking at Jen's house. Nothing had been started when I walked in the door. But I did see a couple of empty Walmart bags. I was told the menu of the day would be pork chops, mashed potatoes, green beans and rolls. And Jeff was going to cook it all!<br />
<br />
<a href="http://farm1.static.flickr.com/111/282809997_f711a13fb8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://farm1.static.flickr.com/111/282809997_f711a13fb8.jpg" width="200" /></a>I must admit, I had a HARD time staying out of the kitchen. I just wanted to rush in and help Jeff. I wanted to sprinkle the pork chops with more than salt and pepper. I wanted to change the pan he was using to cook the chops. I wanted to steam the green beans instead of boil them. I wanted to make homemade mashed potatoes and whip up a little gravy. Finally, I was told to get out of the kitchen. And I did.<br />
<br />
JP called me to the table when supper was ready. Golden pork chops, creamy mashed potatoes and crisp green beans in lemon juice were served up. The rolls were split waiting for butter. Supper was good. Jeff did a good job cooking, and all without my help. Thank you for a great supper! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img4.myrecipes.com/i/recipes/ck/05/11/green-beans-ck-1120274-l.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://img4.myrecipes.com/i/recipes/ck/05/11/green-beans-ck-1120274-l.jpg" width="200" /></a></div>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-22843180721208951852011-02-08T23:38:00.001-06:002011-02-08T23:39:29.354-06:00French Onion Dip<div class="separator" style="clear: both; text-align: center;"><a href="http://www.vegetarian-nutrition.info/images/onions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="194" src="http://www.vegetarian-nutrition.info/images/onions.jpg" width="200" /></a></div>I follow <strike>many</strike>... <strike>several</strike>... ahem... a few cooking blogs. I'm always on the lookout of the next great recipe! Some recipes have been excellent, others...well, to tell you the truth, I've bombed the last two chicken recipes I've tried. They were TLS (<span style="font-size: x-small;">Tastes Like Sh**) </span> recipes. And the funny thing is, the blogger said it was <strong><span style="font-size: x-small;">THE BEST EVER.</span></strong> Um, no. Anyways... that's not the point. The point is I follow <a href="http://cravingchronicles.com/">The Craving Chronicles</a> blog. Lots of yummy recipes!<br />
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A few weeks ago, a recipe for French Onion Dip was posted and I thought it looked interesting. I love dip. In fact, I think it should be named Scoop instead of dip! :) Jeff actually likes French Onion Dip, so I gave it a whirl...with some modifications, of course! Here is the <a href="http://cravingchronicles.com/2011/01/31/french-onion-dip/">original recipe</a>, which was adapted from Williams & Sonoma.<br />
<strong>French Onion Dip</strong><br />
<br />
<strong>2 T. butter</strong><br />
<strong>2 large onions, finely diced (or 3 medium onions)</strong><br />
<strong>1/4 t. salt</strong><br />
<strong>1 clove garlic, minced</strong><br />
<strong>2 t. Worcestershire sauce</strong><br />
<strong>1/2 t. parsley flakes</strong><br />
<strong>1/4 t. chopped chives</strong><br />
<strong>1 2/3 c. fat free, plain yogurt</strong><br />
<strong>1/3 c. mayo </strong><br />
<strong>1/3 c. sour cream (I used fat free)</strong><br />
<br />
<strong>Melt the butter in a skillet over medium heat. Add diced onion. It will look like there is too much onion, but it don't worry...it will cook down! Cook, stirring often, until soft and caramelized, about 20 minutes. Add minced garlic and salt and cook for 1 minute. Remove from heat and add the Worcestershire sauce. Stir to scrape up the browned bits from the bottom of the skillet. Transfer to a small bowl and cool for 10-15 minutes.</strong><br />
<strong><br />
</strong><br />
<strong>Mix the yogurt, mayo and sour cream together. Add the parsley and chives. Stir to combine. Add the onions and stir well. Cover and refrigerate for up to 1 week. Enjoy~</strong><br />
<br />
<a href="http://cravingchronicles.com/2011/01/31/french-onion-dip/"></a>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0tag:blogger.com,1999:blog-3660925702564473337.post-14601471114725453952011-02-07T10:27:00.002-06:002011-02-07T11:25:48.042-06:00Super Bowl Fondue<div style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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</div>Last night was the Super Bowl...I'm sure most of you readers knew that...but for those who live under a rock, yes, last night was the Super Bowl. In the Miller household we usually watch the game and snack on...well, snackies. (That's what we like to call hors d'oeuvres. I know, we're just not the cultured family you thought us to be!) So for the past week, I've been trying to come up with some yummy snackies, and not just the usual things like smokies, smokies with bacon, veggies/dip, bean dip, etc. But something different. And I thought... and thought... and thought... <strike>and thought... and thought...</strike> You get the picture. And then I had a great idea! <strong><span style="font-size: large;">Fondue!</span></strong> Something different, something yummy, something fun! I mean, come one...<strong>fondue is FUN! </strong>My menu consisted of cheese fondue, homemade bread and meatballs, chocolate fondue and fresh fruit and then French onion dip and chips and assorted veggies. Yummy, right?<br />
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I don't know if I've mentioned this or not...Jeff is kind of...well...picky. The cat's out of the bag. Jeff is a picky eater! I knew I needed a fondue recipe that didn't include wine or beer, which most cheese fondues include. So I scoured allrecipes.com and found a few yummy looking cheese fondues that didn't include wine or beer as an ingredient. I combined some ideas and created my own cheese fondue. I thought it was good, so did JP. However, it earned a TLS rating from Jeff. It was thick, cheesy, but not stringy. Great flavor, I thought. But anywho... a TLS (<span style="font-size: xx-small;">Tastes Like Sh**</span><span style="font-size: small;">) </span><span style="font-size: small;">But that's not the point of this post. The point is, I made an awesome chocolate fondue!</span><br />
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<tr><td style="text-align: center;"><img src="http://coe.k-state.edu/directories/Faculty/images/STAFF/denoondiane.jpg" style="margin-left: auto; margin-right: auto;" width="100" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Diane </td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A little over a year ago, a friend and I went over to a coworker's house for an evening of KState football and dinner. My coworker, Diane, made fondue and it was fabulous! And fun! The chocolate fondue was to die for! So I asked her for the recipe...which I followed, but then modified <span style="font-size: xx-small;">(there are very few things that I made that I follow the recipe exactly!)</span> The chocolate fondue was<strong> FANTASTIC</strong> and it didn't earn a TLS rating. It was thick, creamy and chocolaty without being overly sweet.</div> <strong>Chocolate Fondue</strong><br />
<strong>2 cups Hershey's Special Dark chocolate chips</strong><br />
<strong>1 cup semisweet chocolate chips</strong><br />
<strong>2 squares (2 oz) unsweetened baking chocolate</strong><br />
<strong>1/4 c. sugar</strong><br />
<strong>1 cup half and half</strong><br />
<strong>1/2 t. vanilla</strong><br />
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<strong>Place all of the ingredients in a small saucepan. Over low heat, melt together. Stir often to combine. Keep warm and serve with fresh fruit, marshmallows, angel food cake, etc. (I just used fruit...fresh pineapple, oranges, apples, grapes and bananas. I didn't use fresh strawberries, although they would have been great had they not been half moldy and $3.99 for a small box! The pineapples and oranges were the best!) Enjoy~</strong><br />
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And so it was a great evening (even if the cheese fondue flopped!) The Packers won and the Chocolate Fondue was a hit! :)<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.packers.com/media-center/photo-gallery/Super-Bowl-XLV">http://www.packers.com/media-center/photo-gallery/Super-Bowl-XLV</a></td></tr>
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Jenhttp://www.blogger.com/profile/08914569151910358752noreply@blogger.com0