tag:blogger.com,1999:blog-49879433053715441932024-03-14T14:50:44.063-04:00Abundance YeahAbundance Yeah is all about food. Food is always associated with love and I love to cook. Here you will find recipes from around the world. I often sponsor giveaways of my own products. Remember to follow, comment supportAbundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-4987943305371544193.post-83276785748170321392010-11-29T10:01:00.000-05:002010-11-29T10:11:09.185-05:00Abundance Yeah Pumpkin Butter And Spices Buy One Get 2 FREE<div style="text-align: center;"><span style="background-color: white; color: #274e13; font-family: Verdana, sans-serif; font-size: x-large;">JUST IN TIME FOR THE HOLIDAYS</span></div><br />
This week I decided that I would get ready for the holidays. So Abundance Yeah is having a buy one get 2 free special this week. I will also be sending free 2 e-cookbooks. (Emerils Celebrates 20 years 32 pages and Martha Stewart 51 pages. Now where can you get a better offer and of course you are always welcome to shop at <strong>Abundance Yeah Etsy Shop</strong>. So think gift exchange, office party, stocking stuffer or a gift for yourself. This is a three gifts in one salt. Email me with your order and I will send you and invoice via Paypal. <a href="mailto:abundanceyeah@gmail.com">abundanceyeah@gmail.com</a>. Shipping USPS Priority Mail <strong><span style="background-color: white;">$10.70 US ONLY</span></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTLBotSeQejMnwaLSpBrlXmUU18khTOER7tVPCab_zUcL_LPoY9dRhDxdbRuwRtglEZW0fnwjcwit8gZ5pyG_40bBQKxMNXUiKcf7_jpVoUy3lxOk2_vm0pLC-r38NBOlzuyC7w5y3a8/s1600/pumpkin+butter+(2).jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTLBotSeQejMnwaLSpBrlXmUU18khTOER7tVPCab_zUcL_LPoY9dRhDxdbRuwRtglEZW0fnwjcwit8gZ5pyG_40bBQKxMNXUiKcf7_jpVoUy3lxOk2_vm0pLC-r38NBOlzuyC7w5y3a8/s320/pumpkin+butter+(2).jpg" width="258" /></a></div><span style="color: orange; font-size: large;"><strong>Pumpkin Butter $6.00</strong></span><br />
Simply yummy! That's the taste of this butter. This pumpkin butter is an excellent gift to give your hostess as you <span style="background-color: white;">visit</span> during the holidays, and of course you will need one for yourself because it is a wonderful spread for toast and muffins day and night. 4oz jar<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSme1ac1i7jjizXrH45S1bG7mrKtCK9TwqAhYjYkO9jhLwokRUK9FbUpy2sgg6s1qEuY4IFQBySNDKyVILf-lNx2xbMZN9OhBDEvEzuv_6iqHak7WBGn91tZlU-4OPRo0c2ru0b4We1M/s1600/Rubs.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSme1ac1i7jjizXrH45S1bG7mrKtCK9TwqAhYjYkO9jhLwokRUK9FbUpy2sgg6s1qEuY4IFQBySNDKyVILf-lNx2xbMZN9OhBDEvEzuv_6iqHak7WBGn91tZlU-4OPRo0c2ru0b4We1M/s320/Rubs.jpg" width="320" /></a></div><span style="color: #e06666; font-size: large;"><strong>Rubs $20.00</strong></span><br />
This is a great gift. Most people think of rubs and cooking on the grill but they are excellent coming out of the oven and even fried. I hand blend all the rubs myself in a certified kitchen with all the ingredient listed on the bottle. 2oz bottles <strong>ALL SEVEN</strong><br />
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Carolina Rub (Pork, Chicken)<br />
Peppery Rub(Fish, Lamb, Pork, Beef, Chicken)<br />
Ragin' Cajun Rub (Pork, Beef, Chicken)<br />
Memphis Rub (Pork, Beef, Chicken, Turkey)<br />
Kansas Rub (Pork, Beef, Chicken)<br />
Herb Rub (Lamb, Beef)<br />
Big Easy Creole Rub (Fish, Shrimp, Beef, Chicken)<br />
Brown Sugar Rub (Chicken, Fish, Turkey)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfl8WrF4oRRAOuwlJaxVt8duNXBqnu0p0e5T_NGVmdbDxcHwVmLZk-2ClZnY6NQL2boirFjO9FmK2jl3gm6OqTGNJW252V7pncjJ99re5b5fdn_yFOp16REASpcpoHrGPetxygcMx7dk/s1600/Spices+.5oz.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="155" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfl8WrF4oRRAOuwlJaxVt8duNXBqnu0p0e5T_NGVmdbDxcHwVmLZk-2ClZnY6NQL2boirFjO9FmK2jl3gm6OqTGNJW252V7pncjJ99re5b5fdn_yFOp16REASpcpoHrGPetxygcMx7dk/s320/Spices+.5oz.jpg" width="320" /></a></div><strong><span style="color: #38761d; font-size: large;">HAND BLENDED SEASONING & FINISHING SALTS 20.00 </span></strong><br />
<strong><span style="color: red;">Lil’ Taste of Southwest</span></strong><br />
An essential ingredient for any southwest recipe is chili pepper. The blend had an even amount of herbs and garlic to give many dishes the aroma saying what’s cooking’. Think outside the box. This is superb on oven fried trout. 2oz bottles<br />
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<strong><span style="color: #f1c232;">Lemon Sesame Seed Chile Salt</span></strong><br />
These flavors dance in your mouth. The coarseness of the sea salt really lifts the flavors and the sesame seeds give a wonderful texture that holds the flavors together. This is great on lamb. Spice it up out of the box! 2oz bottles<br />
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<strong><span style="color: red;">Kickin’ Jerk Rub</span></strong><br />
This is a medium combination of spices that make the rub sweet and savory. The mixture of nutmeg and allspice bumps this rub to low-medium on the heat scale. This work very very well on grilled shrimp. Even an indoor flat grill. 2oz bottles<br />
Herb Sea Salt<br />
This finely ground blend of herbs (oregano, rosemary and more) is very flavorful on pork. Ground pork is a well kept secret but the right spices it can be a party in you mouth. 2oz bottles<br />
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<strong><span style="color: red;">Spicy Salt</span></strong><br />
Now this is great when you want to add a kick or a punch depending on the amount used. This blend is loaded with heat but not too much to confuse your mouth. This oregano clams this blend down. However, it’s still kickin’ with white pepper, cumin, ground red pepper. 2oz bottles<br />
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<span style="color: #274e13;"><strong>Chipotle Fish Seasoning</strong></span><br />
This is a seasoning that works well fried, in the oven or grilled seafood. The vast array of herbs, sea salt and pepper also makes it excellent for jambalaya. When you use this seasoning you can own your jambalaya 2oz bottles<br />
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<strong><span style="color: #274e13;">Herb Seasoning</span></strong><br />
This finely ground blend of herbs (oregano, rosemary and more) is very flavorful on pork. Ground pork is a well kept secret but the right spices it can be a party in you mouth.<div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com22tag:blogger.com,1999:blog-4987943305371544193.post-6543769913728776982010-11-19T17:14:00.000-05:002010-11-19T17:14:55.046-05:00The Twevle Days of Cheesecake<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNa8yEXGp37eg4takoTdOJr4rf33YUGkqMFHNwSbyCGg7FANje-MReM6tT1bMIGhcleiMDwW2IMwgD7viG1aZpdqZ_S-6p0rBT551H34Jov1VW-j7Rk1K9eVK5uxv8xI9EE0NY28HnFM/s1600/exps40019_HCA1383857D73A%255B1%255D.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNa8yEXGp37eg4takoTdOJr4rf33YUGkqMFHNwSbyCGg7FANje-MReM6tT1bMIGhcleiMDwW2IMwgD7viG1aZpdqZ_S-6p0rBT551H34Jov1VW-j7Rk1K9eVK5uxv8xI9EE0NY28HnFM/s1600/exps40019_HCA1383857D73A%255B1%255D.jpg" /></a><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><strong> Cannoli Cheesecake</strong></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3 cartons (15 ounces <i>each</i>) ricotta cheese</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-1/2 cups sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/2 cup all-purpose flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3 teaspoons<span style="mso-spacerun: yes;"> </span>Pure Vanilla Extract</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 teaspoons grated orange peel</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">7 eggs, lightly beaten</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/3 cup miniature semisweet chocolate chips</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/4 cup chopped pistachios</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a large bowl, beat ricotta cheese and sugar until smooth. Beat in the flour, vanilla and orange peel. Add eggs; beat on low speed just until combined. Pour into prepared pan; sprinkle with chocolate chips. Place in a large baking pan; add 1 in. of hot water to larger pan. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Bake at 350° for 65-75 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><span style="font-family: Verdana, sans-serif;">Refrigerate overnight. Sprinkle with pistachios<span style="font-size: 16pt;"></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrIeIm1_bDSj4N0gAhGytHFFjIRVwQsw2KcI0J9Rg1eFadzXJ4X4Rq4Q2ABsujlErozOgh3Uyq9VMIkRWISy2RtdAUwYDxaaJwOA-EWwZzLx8EhUjn2i1K0cVtJHp_ByDsDBxepv054Gk/s1600/Lemon+Cheesecake+Squares.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrIeIm1_bDSj4N0gAhGytHFFjIRVwQsw2KcI0J9Rg1eFadzXJ4X4Rq4Q2ABsujlErozOgh3Uyq9VMIkRWISy2RtdAUwYDxaaJwOA-EWwZzLx8EhUjn2i1K0cVtJHp_ByDsDBxepv054Gk/s1600/Lemon+Cheesecake+Squares.jpg" /></a></div><span style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"> <strong><span style="font-size: large;">Lemon Cheesecake Squares </span></strong></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3/4 cup shortening</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/3 cup packed brown sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-1/4 cups all-purpose flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 cup rolled oats</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/4 teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/2 cup seedless raspberry jam</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
<b><span style="font-family: Verdana, sans-serif;">FILLING:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">4 packages (8 ounces <i>each</i>) cream cheese, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-1/2 cups sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/4 cup all-purpose flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">4 eggs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/3 cup lemon juice</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">4 teaspoons grated lemon peel</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana;"><span style="mso-spacerun: yes;"> </span></span>In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Press dough into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">For filling, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in the eggs, lemon juice and peel just until blended. Carefully spoon over jam. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGlOp7coknMdsFMei4vWZsuXq-KeEeg2RhdBgz-sAspnARk-KueifRoW5oZrfEsw17wdRS7FAFbeT3EJhshTJFso2DRiyKr5mMbnEzM5d7Xsr3-odDYHtv1qdTvzBaygCrOP8Npj58YY/s1600/Cirtus+Cheesecake.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGlOp7coknMdsFMei4vWZsuXq-KeEeg2RhdBgz-sAspnARk-KueifRoW5oZrfEsw17wdRS7FAFbeT3EJhshTJFso2DRiyKr5mMbnEzM5d7Xsr3-odDYHtv1qdTvzBaygCrOP8Npj58YY/s1600/Cirtus+Cheesecake.jpg" /></a></div><b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Citrus Cheesecake</span></span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/2 cup butter, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/3 cup sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 egg yolk</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-1/4 cups all-purpose flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 teaspoon grated lemon peel</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
<b><span style="font-family: Verdana, sans-serif;">FILLING</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">5 packages (8 ounces <i>each</i>) cream cheese, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-3/4 cups sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3 tablespoons all-purpose flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-1/2 teaspoons grated lemon peel</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-1/2 teaspoons grated orange peel</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/4 Pure Vanilla Extract</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">5 eggs, lightly beaten</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 egg yolks, lightly beaten</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/4 cup heavy whipping cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
<b><span style="font-family: Verdana, sans-serif;">TOPPING</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-1/2 cups (about 12 ounces) sour cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3 tablespoons sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 teaspoon Vanilla Extract</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon peel; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll one half dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4HAhWjlsISOYLiWftYUcW7yAtzxzlY6YAKw6B8bdDygJ5Hf-kT7l4P8lZyKvPu7GjpCDdYjKD0i4QYb69-6Nvp0GGRX-GMXa9nMzA5rTzZxMbrqqsLkZyW5oWsXR80Z15VSJD8OwpidI/s1600/Mocha+Cheesecake.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4HAhWjlsISOYLiWftYUcW7yAtzxzlY6YAKw6B8bdDygJ5Hf-kT7l4P8lZyKvPu7GjpCDdYjKD0i4QYb69-6Nvp0GGRX-GMXa9nMzA5rTzZxMbrqqsLkZyW5oWsXR80Z15VSJD8OwpidI/s1600/Mocha+Cheesecake.jpg" /></a></div><strong><span style="font-family: Verdana, sans-serif; font-size: large;">Mocha Cheesecake </span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-1/4 cups confectioners' sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 cup all-purpose flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/2 cup <place w:st="on"><city w:st="on">Cocoa</city></place></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/4 teaspoon baking soda</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Dash salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/2 cup butter, melted</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
<b><span style="font-family: Verdana, sans-serif;">FILLING:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 package (8 ounces) cream cheese, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 can (14 ounces) sweetened condensed milk</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 eggs, lightly beaten</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 tablespoon hot water</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 to 3 teaspoons instant coffee granules</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Whipped topping, baking cocoa, fresh raspberries and mint, optional</span></div><h2 style="margin: 0in 0in 0pt;"></h2><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed, just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, pipe whipping topping around edges and dust with cocoa; garnish with berries and mint.<span style="font-size: 16pt;"></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExsMOmK_tFt9GxAS_k9C2cGFgci0rRlDqkrfNG1Qi3RDtXhO9aBMwMvnweErJriIx_xAzU-pz29mZ7gD_AXz8mbc-uXrhrtKeDWBJeXJ25XCFDabewnh5eJeHgJz2l9PAKNmFBio8OrY/s1600/Praline+Cheesecake.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExsMOmK_tFt9GxAS_k9C2cGFgci0rRlDqkrfNG1Qi3RDtXhO9aBMwMvnweErJriIx_xAzU-pz29mZ7gD_AXz8mbc-uXrhrtKeDWBJeXJ25XCFDabewnh5eJeHgJz2l9PAKNmFBio8OrY/s1600/Praline+Cheesecake.jpg" /></a></div><span style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"><span style="mso-tab-count: 1;"> </span><span style="font-size: large;"><strong>Praline Cheesecake</strong></span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-1/2 cups graham cracker crumbs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3 tablespoons sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3 tablespoons butter, melted</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3 packages (8 ounces <i>each</i>) cream cheese, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3/4 cup packed brown sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 tablespoons all-purpose flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3 eggs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 teaspoons Vanilla Extract</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/2 cup chopped pecans, toasted</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Whipped cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Whole pecans</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Verdana, sans-serif;"> Meanwhile, beat cream cheese until smooth in a large bowl. Gradually </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Verdana, sans-serif;"> add brown sugar and flour. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350° for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNv0fXUdRasDxhVj4xdKfeNesW2Eceugg79aGD-H7B1UBqwSYhS-TNqkivLFhUNL1VHv2PYqAiM46lJnM-z5xmTnEavQJVAOrsaZwxqhBm4NltRx2vFdt_c-i8VRP1YJuuEAwYR8pAGXg/s1600/Peanut+Butter+Cheesecake.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNv0fXUdRasDxhVj4xdKfeNesW2Eceugg79aGD-H7B1UBqwSYhS-TNqkivLFhUNL1VHv2PYqAiM46lJnM-z5xmTnEavQJVAOrsaZwxqhBm4NltRx2vFdt_c-i8VRP1YJuuEAwYR8pAGXg/s1600/Peanut+Butter+Cheesecake.jpg" /></a></div><span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Peanut Butter Cheese Cake</strong></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-1/2 cups crushed pretzels</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/3 cup butter, melted</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
<b><span style="font-family: Verdana, sans-serif;">FILLING:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">5 packages (8 ounces <i>each</i>) cream cheese, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-1/2 cups sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3/4 cup creamy peanut butter</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 teaspoons Pure Vanilla Extract</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3 eggs, lightly beaten</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 cup peanut butter chips</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 cup (6 ounces) semisweet chocolate chips</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
<b><span style="font-family: Verdana, sans-serif;">TOPPING:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 cup (8 ounces) sour cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3 tablespoons creamy peanut butter</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/2 cup sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/2 cup finely chopped unsalted peanuts</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. spring-form pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on). </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IXr1s39yO7p-E50QoAcXfK3fzPpZ-NjEIyfjbWDh9btKc7AagLaxlHx2PjUqhQkWSsU0WStfzBgSu8g6BQw01HubvC5cqu1X8sJLzJon0TaRhBBY8_HhhPbcz_obAJP4D0EDYJV-nz8/s1600/Chocolate+Almone+Cheesecake.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IXr1s39yO7p-E50QoAcXfK3fzPpZ-NjEIyfjbWDh9btKc7AagLaxlHx2PjUqhQkWSsU0WStfzBgSu8g6BQw01HubvC5cqu1X8sJLzJon0TaRhBBY8_HhhPbcz_obAJP4D0EDYJV-nz8/s1600/Chocolate+Almone+Cheesecake.jpg" /></a></div><span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Chocolate Almond Cheesecake</strong></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><b><span style="font-family: Verdana, sans-serif;">CRUST:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/4 cup sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/4 teaspoon ground cinnamon</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/4 cup butter, melted</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
<b><span style="font-family: Verdana, sans-serif;">FILLING:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 packages (8 ounces <i>each</i>) cream cheese, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 cup sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 cup (8 ounces) sour cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">8 ounces semisweet chocolate, melted and cooled</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon almond extract</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 eggs, lightly beaten</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
<b><span style="font-family: Verdana, sans-serif;">TOPPING:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 cup (8 ounces) sour cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/4 teaspoon <place w:st="on"><city w:st="on">Cocoa</city></place></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 tablespoons sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon almond extract</span></div><h2 style="margin: 0in 0in 0pt;"></h2><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">For filling, in a large bowl, beat the cream cheese, sugar, sour cream, chocolate and extract until smooth. Add eggs; beat on low speed just until combined. Pour into crust. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes more. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIi5NUwdXPY1QQQap7EPZKiOL6bsbFqcI_2GfAilrrTlGFkJw4iFNNTbcysxqSNNwwoMrPGVh-WE_9QQu8MNR94lJS9ttziU0Nd7Gq8FyuNhX3sMdDqVd_el-_2GEpxGLJN2-dQAmLIuE/s1600/Browie+Swirl+Cheesecake.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIi5NUwdXPY1QQQap7EPZKiOL6bsbFqcI_2GfAilrrTlGFkJw4iFNNTbcysxqSNNwwoMrPGVh-WE_9QQu8MNR94lJS9ttziU0Nd7Gq8FyuNhX3sMdDqVd_el-_2GEpxGLJN2-dQAmLIuE/s1600/Browie+Swirl+Cheesecake.jpg" /></a></div><span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Brownie Cheesecake </strong></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 package fudge brownie mix (13-inch x 9-inch pan size)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
<b><span style="font-family: Verdana, sans-serif;">FILLING:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">4 packages (8 ounces <i>each</i>) cream cheese, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 cup sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">4 eggs, lightly beaten</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3 teaspoons, Pure Vanilla Extract </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Fresh raspberries and chocolate curls, optional</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Prepare brownie mix according to package directions for chewy fudge brownies. Set aside 2/3 cup brownie batter; spread remaining batter into a greased 9-in. springform pan. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Bake at 350° for 25-28 minutes (brownies will barely test done). Cool for 10 minutes on a wire rack. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla on low speed just until combined. Stir 1/3 cup into reserved brownie batter; set aside. Spoon half the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter. Repeat layers. Cut through batter with a knife to swirl the chocolate cheesecake batter. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until surface is no longer shiny and center is almost set. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Remove pan from water bath and foil. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with raspberries and chocolate curls if desired.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhLSMpvSpQOj2HXCk3YOfHAdh8AgxF3LaFrAqm25A2exEr3RtECjjiZZR9T2iQi80_elpCWXvLYOkbtTkJFQ4VURkYNy4Q74NAFmvkphy2JWI1Fi6QOt9SRlOQ_pcoTyPSmuDgfdwq0o/s1600/Cranberry+Cheesecake.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhLSMpvSpQOj2HXCk3YOfHAdh8AgxF3LaFrAqm25A2exEr3RtECjjiZZR9T2iQi80_elpCWXvLYOkbtTkJFQ4VURkYNy4Q74NAFmvkphy2JWI1Fi6QOt9SRlOQ_pcoTyPSmuDgfdwq0o/s1600/Cranberry+Cheesecake.jpg" /></a></div><b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Cranberry Cheesecake</span></span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 cups graham cracker <i>or</i> shortbread cookie crumbs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/3 cup butter, melted</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
<b><span style="font-family: Verdana, sans-serif;">TOPPING:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2/3 cup sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/3 cup water</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 cups fresh cranberries</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 teaspoon lemon juice</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
<b><span style="font-family: Verdana, sans-serif;">FILLING:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">4 packages (8 ounces <i>each</i>) cream cheese, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 cup sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">5 eggs, lightly beaten</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 tablespoon lemon juice</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Combine crumbs and butter; press onto the bottom of a 9-in. springform pan. Place on a baking sheet. Bake at 300° for 5-8 minutes. Cool. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Meanwhile, for topping, combine sugar and water in a large saucepan. Bring to a boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most of the berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">For filling, in a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Return pan to baking sheet. Bake at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour. Remove from oven; cool on a wire rack. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Carefully run a knife around sides of pan to loosen. Pour remaining topping over cheesecake. Refrigerate overnight. Remove sides of pan before cutting.<b> </b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ER2HhErR6TsNdLk-mxHyNctWOZp0aQfCdC0seQBel8HLGDLF0WJ_yY8xqokbwWnR4mDWbk8upI1G1IHo3v5rsLPZEQGlxiGNNpr2_MkpHQ40lkGG8Gk1nu0zAwliehzt-CZ6pzH11f0/s1600/Caramel+Pecan+Cheesecake.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ER2HhErR6TsNdLk-mxHyNctWOZp0aQfCdC0seQBel8HLGDLF0WJ_yY8xqokbwWnR4mDWbk8upI1G1IHo3v5rsLPZEQGlxiGNNpr2_MkpHQ40lkGG8Gk1nu0zAwliehzt-CZ6pzH11f0/s1600/Caramel+Pecan+Cheesecake.jpg" /></a></div><b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Caramel Pecan Cheesecake</span></span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 cups crushed shortbread cookies</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3 tablespoons butter, melted</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/4 cup plus 2 tablespoons all-purpose flour, <i>divided</i></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 jar (12-1/4 ounces) caramel ice cream topping</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 cup chopped pecans</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">5 packages (8 ounces <i>each</i>) cream cheese, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-3/4 cups sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-1/2 teaspoons Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">4 eggs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 egg yolks</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/3 cup heavy whipping cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
<b><span style="font-family: Verdana, sans-serif;">SOUR CREAM TOPPING:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 cups (16 ounces sour cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/3 cup sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping. Set aside 1/3 cup caramel mixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a large bowl, beat the cream cheese, sugar vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Pour over crust. Bake at 325° for 65-70 minutes or until center is almost set. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a small bowl, combine sour cream and sugar; carefully spread over warm filling. Bake 10-12 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and sprinkle with reserved pecans.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEQUUf2gemMVpiSW3lGH8Z8aWChqkPpe016YZRgejlh4xV6IgNIxa8oepo_IgOZzfwuz8kF7UESYlnNeE21-hkzeeZ3iF6j3PCbmWIY_3d4l3FI8hf0CmtgWndSaFkkg2MIZx0XCTfRQ/s1600/Layered+Mocha+Cheesecake.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEQUUf2gemMVpiSW3lGH8Z8aWChqkPpe016YZRgejlh4xV6IgNIxa8oepo_IgOZzfwuz8kF7UESYlnNeE21-hkzeeZ3iF6j3PCbmWIY_3d4l3FI8hf0CmtgWndSaFkkg2MIZx0XCTfRQ/s1600/Layered+Mocha+Cheesecake.jpg" /></a></div><span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Layered Mocha Cheesecake</strong></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-1/2 cups cream-filled chocolate sandwich cookie crumbs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/4 cup butter, melted</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
<b><span style="font-family: Verdana, sans-serif;">FILLING:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 tablespoons plus 1-1/2 teaspoons instant coffee granules</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1 tablespoon boiling water</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/4 teaspoon ground cinnamon</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">4 packages (8 ounces <i>each</i>) cream cheese, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1-1/2 cups sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/4 cup all-purpose flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 teaspoons Pure Vanilla Extract</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">4 eggs, lightly beaten</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 cups (12 ounces) semisweet chocolate chips, melted and cooled</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
<b><span style="font-family: Verdana, sans-serif;">GLAZE:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">1/2 cup semisweet chocolate chips</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3 tablespoons butter</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Chocolate-covered coffee beans, optional</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifABVT0lH6Vc3dCjqpPnuzeyT73ESsk_PcBPELXom534XnpbOSgoATWUveZ2LmkgFO5BsLvk2JKHSxr69tEf9YFG-nSzRDJJh-0VDNXgdEw1jS6zh92oqUR-L7vpnT0GYujBam1nftWu4/s1600/Ladyfingers+cheese+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifABVT0lH6Vc3dCjqpPnuzeyT73ESsk_PcBPELXom534XnpbOSgoATWUveZ2LmkgFO5BsLvk2JKHSxr69tEf9YFG-nSzRDJJh-0VDNXgdEw1jS6zh92oqUR-L7vpnT0GYujBam1nftWu4/s400/Ladyfingers+cheese+cake.jpg" width="400" /></a></div><span style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><strong>Ladyfingers Cheesecake</strong></span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">4-1/2 cups sliced fresh strawberries (about 2 pounds)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 tablespoons plus 2 cups sugar, <i>divided</i></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">3 packages (3 ounces <i>each</i>) ladyfingers, split</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">4 packages (8 ounces <i>each</i>) cream cheese, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">2 cups heavy whipping cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a large bowl, combine strawberries and 2 tablespoons sugar. Cover; refrigerate for at least 1 hour. Meanwhile, arrange 25 split ladyfingers around the edges of a lightly greased 10-in. springform pan. Place 25 more on the bottom; set aside. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">In a large bowl, beat cream cheese and remaining sugar until smooth. In another large bowl, beat cream until stiff peaks form. Gradually fold into cream cheese mixture. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Spoon half of the cream cheese mixture into prepared pan. Spread with half of strawberry mixture to within 1 in. of edges. Cover; refrigerate remaining strawberry mixture. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Arrange remaining ladyfingers over top. Spoon remaining cream cheese mixture over ladyfingers. Cover; refrigerate overnight. Serve with reserved strawberry mixture.<b> </b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Place on a baking sheet. Bake at 400° for 6-8 minutes or until light browned. Cool completely on a wire rack. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana, sans-serif;">Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.</span></div><div align="center"><span style="color: red; font-family: Verdana, sans-serif;"><strong>NOW LET'S SING!</strong></span></div><br />
<div style="text-align: center;"><span style="background-color: white;"><span style="font-family: Verdana;"><strong>O</strong>n the first day of Christmas, my true love sent to me A cannoli cheesecake. <br />
<strong>O</strong>n the second day of Christmas, my true love sent to me Two lemon cheesecake squares, And a cannoli cheesecake. </span><br />
<span style="font-family: Verdana, sans-serif;"><strong>O</strong>n the third day of Christmas, my true love sent to me Three citrus cheesecakes, Two lemon cheesecake squares, And<span style="mso-spacerun: yes;"> </span>a cannoli cheesecake. </span><br />
<span style="font-family: Verdana, sans-serif;"><strong>O</strong>n the fourth day of Christmas, my true love sent to me Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake. </span><br />
<span style="font-family: Verdana, sans-serif;"><strong>O</strong>n the fifth day of Christmas, my true love sent to me Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake. </span><br />
<span style="font-family: Verdana, sans-serif;"><strong>O</strong>n the sixth day of Christmas, my true love sent to me Six peanut butter cheesecakes, Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake. </span><br />
<span style="font-family: Verdana, sans-serif;"><strong>O</strong>n the seventh day of Christmas, my true love sent to me Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, and a cannoli cheesecake. </span></span><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><strong>O</strong>n the eighth day of Christmas, my true love sent to me Eight brownie cheesecakes, Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes, Four mocha cheesecakes, <br />
Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake. </span></span><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><strong>O</strong>n the ninth day of Christmas, my true love sent to me Nine cranberry cheesecakes, Eight brownie cheesecakes, Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes, <br />
Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake. </span></span><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><strong>O</strong>n the tenth day of Christmas, my true love sent to me Ten caramel pecan cheesecakes, Nine cranberry cheesecakes, Eight brownie cheesecakes, <br />
Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, <br />
Five praline cheesecakes, Four <em>mocha</em> cheesecakes, Three citrus cheesecakes, <br />
Two lemon cheesecake squares, And a cannoli cheesecake. </span></span><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><strong>O</strong>n the eleventh day of Christmas, my true love sent to me Eleven layared mocha cheesecakes, Ten caramel pecan cheesecakes, Nine cranberry cheesecakes, Eight brownie cheesecakes, Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes, <br />
Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake. </span></span><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><strong>O</strong>n the twelfth day of Christmas, my true love sent to me Twelve ladyfingers cheesecakes, Eleven layared mocha cheesecakes, Ten caramel pecan cheesecakes, Nine cranberry cheesecakes, Eight brownie cheesecakes, <br />
Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, <br />
Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes, <br />
Two lemon cheesecake squares, And a cannoli cheesecake! </span></span></div><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com13tag:blogger.com,1999:blog-4987943305371544193.post-17356182133967087272010-11-16T16:14:00.001-05:002010-11-16T16:16:33.611-05:00The Anatomy of a Leftover Turkey … A Dirty Word<div class="MsoNormal" style="margin: 0in 0in 0pt;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Verdana;"></span></div><span style="font-family: Verdana;">Now before turkey becomes a dirty word in your house we must discuss leftovers.<span style="mso-spacerun: yes;"> </span>Now make sure you have some Ziploc bags on the kitchen counter. As soon as the table is cleared from dinner start to bag up that <strong>BIRD</strong>.<span style="mso-spacerun: yes;"> </span>Try to give every guest that came to dinner a bag of this bird that they <em>raved</em> about.<span style="mso-spacerun: yes;"> </span>Make sure that you attached all the recipes from this blog post.<span style="mso-spacerun: yes;"> </span>So when they say they don’t know what to do with it you respond recipes attached thanks to this blog.<span style="mso-spacerun: yes;"> </span>Instead of wondering what you are going to do with all that turkey (the dirty word) wonder what you will buy on Black Friday. </span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EDTA8ddWV2Dab0SPly8mgLPRfZKR-4CGzkEcGfE0sIN0xK7fM3QCUoS3IPFU-cUcDr2s68Z2F0JVp_MLOSq6BOECemkQPRtJ2XcrtYjLB-8TgQ_tqzLgVVVGzfrEN-BhGVZ4KGgkmm0/s1600/Asia+.....jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #0b5394; font-size: large;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EDTA8ddWV2Dab0SPly8mgLPRfZKR-4CGzkEcGfE0sIN0xK7fM3QCUoS3IPFU-cUcDr2s68Z2F0JVp_MLOSq6BOECemkQPRtJ2XcrtYjLB-8TgQ_tqzLgVVVGzfrEN-BhGVZ4KGgkmm0/s1600/Asia+.....jpg" /></span></a><span class="itemreviewed"><span style="font-family: Verdana;"><span style="font-size: large;"><span style="color: #0b5394;">Asian <country-region w:st="on"><place w:st="on">Turkey</place></country-region> Barbecue on Sesame Scallion Toasts</span></span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;">1/3 cup hoisin sauce</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;">1/4 cup barbeque sauce</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">1 tablespoon minced fresh ginger root</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">2 tablespoons sesame oil, divided</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">3 cups cooked, chopped turkey meat</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">salt and pepper to taste</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">1/2 cup diced green onions, divided</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">4 English muffins, split</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">Preheat the broiler</span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-line-height-alt: 8.0pt;"><br />
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</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes. </span></span><span style="font-family: Verdana;"></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet. Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm. </span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8dNxCRDx2e99gK5ZQ22W2WxhiZePk4E-Nf0lV39SY9joo3f-RJN4FUPOCVKMKK0oPa_A3f8MiBA1IyRVLkQJakR6o5ufuRxz7OU_X16U9iSt2qK_tXjFCPH1_5z8NeEqggdHZUC0N5E/s1600/Turkey+Nachos.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8dNxCRDx2e99gK5ZQ22W2WxhiZePk4E-Nf0lV39SY9joo3f-RJN4FUPOCVKMKK0oPa_A3f8MiBA1IyRVLkQJakR6o5ufuRxz7OU_X16U9iSt2qK_tXjFCPH1_5z8NeEqggdHZUC0N5E/s320/Turkey+Nachos.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><span style="font-size: large;"><span style="color: #b45f06;"><country-region w:st="on"><place w:st="on"><span style="font-family: Verdana;">TURKEY</span></place></country-region><span style="font-family: Verdana;"> NACHOS</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;">1 (10.75 ounce) can condensed cheddar cheese soup, undiluted</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;">3/4 cup salsa</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">1 cup cubed cooked turkey or chicken</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">Tortilla chips</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">Combine soup and salsa in a saucepan or microwave-safe bowl. Stir in turkey; cook until heated through. Serve warm with tortilla chips.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosbEH4xsGc2MjfXLyW7qn1CXXxLHKW4rUuj8_sot0m9LLAf0gczuQ0MrriQo7auzaSMFN-3CciI87s17V81MNUqN9t0WivBB7KL2lsmhC0I6WCSI3BFgMErtseKekBXhuREiKP4gS674/s1600/Turkey+Teri.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosbEH4xsGc2MjfXLyW7qn1CXXxLHKW4rUuj8_sot0m9LLAf0gczuQ0MrriQo7auzaSMFN-3CciI87s17V81MNUqN9t0WivBB7KL2lsmhC0I6WCSI3BFgMErtseKekBXhuREiKP4gS674/s1600/Turkey+Teri.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><span style="font-size: large;"><country-region w:st="on"><place w:st="on"><span class="itemreviewed"><span style="font-family: Verdana;">Turkey</span></span></place></country-region><span class="itemreviewed"><span style="font-family: Verdana;"> Tetrazzini</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="itemreviewed"><span style="font-family: Verdana;"></span></span><span style="font-family: Verdana;">1 (16 ounce) package uncooked spaghetti</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;">1/2 cup butter</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">1/2 cup all-purpose flour</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">3 cups chicken broth</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">2 cups milk</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">1 2/3 cups grated Parmesan cheese</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">4 cups chopped cooked turkey</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. </span></span><span style="font-family: Verdana;"></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish. </span></span><span style="font-family: Verdana;"></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat. </span></span><span style="font-family: Verdana;"></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.</span></span><span style="font-family: Verdana;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="itemreviewed"><span style="font-family: Verdana;"></span></span><span class="itemreviewed"><span style="font-family: Verdana;"></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1c5uTaJvR1Rdy2A9e1eUZnF_NKu1oQmnMEk8nAcNpp4Up-9Sr85LRXUmro_uO-JM3dIOwLeisJNZMMW0Te4FP3VZDIyzMii4WdsbzHwBGAfUGIU-nsKsBsQ8CrguukYZzrlrPCUDMEyk/s1600/Turkey+Enchiladas.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1c5uTaJvR1Rdy2A9e1eUZnF_NKu1oQmnMEk8nAcNpp4Up-9Sr85LRXUmro_uO-JM3dIOwLeisJNZMMW0Te4FP3VZDIyzMii4WdsbzHwBGAfUGIU-nsKsBsQ8CrguukYZzrlrPCUDMEyk/s1600/Turkey+Enchiladas.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><span style="color: #274e13;"><strong><span style="font-size: large;"><country-region w:st="on"><place w:st="on"><span class="itemreviewed"><span style="font-family: Verdana;">Turkey</span></span></place></country-region><span class="itemreviewed"><span style="font-family: Verdana;"> Enchiladas</span></span></span></strong></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;">2 cups shredded Cheddar and <city w:st="on"><place w:st="on">Monterey</place></city> cheese blend</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;">1 onion, chopped</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">1 (2 ounce) can sliced black olives</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">24 (6 inch) corn tortillas</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">1 (19 ounce) can red enchilada sauce</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span style="font-family: Verdana;">4 cups cooked turkey, chopped</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. </span></span><span style="font-family: Verdana;"></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 8pt; mso-line-height-alt: 8.0pt; text-indent: 28pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">In a small bowl, combine the cheese, onion, and black olives. </span></span><span style="font-family: Verdana;"></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat. </span></span><span style="font-family: Verdana;"></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover. </span></span><span style="font-family: Verdana;"></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted. </span></span><span style="font-family: Verdana;"></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-line-height-alt: 8.0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnF0-JinFZ5_IPGPwygcAn62DfG81lTMg4ziZmnXbSOVHFirPR7MPma86aasW1bV4Pwz-U6O1wG4vIzNi_UkftXb54feis8JgE5bFZXeAyfGtFkdAH5fTvi-aUhj0Vp9Po_gScMAL-IY/s1600/Turkey+Loaf.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnF0-JinFZ5_IPGPwygcAn62DfG81lTMg4ziZmnXbSOVHFirPR7MPma86aasW1bV4Pwz-U6O1wG4vIzNi_UkftXb54feis8JgE5bFZXeAyfGtFkdAH5fTvi-aUhj0Vp9Po_gScMAL-IY/s1600/Turkey+Loaf.jpg" /></a></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><strong><span style="color: orange;"><span style="font-size: large;"><country-region w:st="on"><place w:st="on"><span style="font-family: Verdana;">TURKEY</span></place></country-region><span style="font-family: Verdana;"> LOAF</span></span></span></strong></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-line-height-alt: 8.0pt;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;">1/2 pound ground turkey</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;">1 egg</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;">1/4 cup salsa</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;">1/8 cup chopped red bell pepper</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;">1/8 cup chopped yellow bell pepper</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;">1/4 cup chopped onion</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;">1/4 cup dry bread crumbs</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span style="font-family: Verdana;"> lemon pepper to taste</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt;"><br />
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</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">Preheat oven to 350 degrees F (175 degrees C). </span></span><span style="font-family: Verdana;"></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-line-height-alt: 8.0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">In a large bowl combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, bread crumbs and lemon pepper. Mix well with hands until blended. Press mixture into a loaf pan. </span></span><span style="font-family: Verdana;"></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.25in; mso-line-height-alt: 8.0pt; text-indent: 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Verdana;">Bake in the preheated oven for 25 minutes</span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-line-height-alt: 8.0pt;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-line-height-alt: 8.0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg038s9pm1hAVHvmnzi6jkm4yoXG2LSJJrf8n0CZkjyPfwo1OJYmW-8glcCMwWDnNs-bzfmRkj044lG-59oXsLCMeKimCEaCmoXkVoOdOsxUvHWMn8rLsJtBKgqMjHz7xgPKUSjoz1U49U/s1600/Turkey+Bake.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg038s9pm1hAVHvmnzi6jkm4yoXG2LSJJrf8n0CZkjyPfwo1OJYmW-8glcCMwWDnNs-bzfmRkj044lG-59oXsLCMeKimCEaCmoXkVoOdOsxUvHWMn8rLsJtBKgqMjHz7xgPKUSjoz1U49U/s1600/Turkey+Bake.jpg" /></a></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-line-height-alt: 8.0pt; text-align: center; text-indent: 0.25in;"><span style="font-family: Verdana;"><strong><span style="color: #cc0000; font-size: large;">Thanksgiving <country-region w:st="on"><place w:st="on">Turkey</place></country-region> Bake</span></strong> </span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-line-height-alt: 8.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in; text-indent: 0.25in;"><span style="font-family: Verdana;">1-1/2 cups finely chopped onion</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in; text-indent: 0.25in;"><span style="font-family: Verdana;">1/2 cup finely chopped celery</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">1 can (14-1/2 ounces) reduced-sodium chicken broth, <i>divided</i></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">2 eggs, lightly beaten</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">2 teaspoons poultry seasoning</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">1/2 teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">1/4 teaspoon pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">3 cups cubed whole grain bread</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">3 cups cubed white bread</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">2 cups cubed cooked turkey breast</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">1/2 cup chopped fresh <i>or</i> frozen cranberries</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">In a large saucepan, bring the onion, celery and 1/2 cup broth to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender. Remove from the heat. Stir in the eggs, poultry seasoning, salt, pepper and remaining broth until blended. Add the bread cubes, turkey and cranberries; mix well. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">Spoon into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover; bake 20-25 minutes longer or until a thermometer reaches 160°</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRP3FzelksOlylEiYzREBKZDN3N1bH_4rPHFDW6IAaku_KN2yV98cPhfRJijvXGRSioP9M5TwVz1fAiWim_xSGECMo2ciU2QZa08cUfpWAWQ_TLnTnwVC2xb6v7XX5FjuQ1uW_cJuGis/s1600/Butternut+Bake+Turkey.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRP3FzelksOlylEiYzREBKZDN3N1bH_4rPHFDW6IAaku_KN2yV98cPhfRJijvXGRSioP9M5TwVz1fAiWim_xSGECMo2ciU2QZa08cUfpWAWQ_TLnTnwVC2xb6v7XX5FjuQ1uW_cJuGis/s1600/Butternut+Bake+Turkey.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.25in;"><span style="font-family: Verdana;"><strong><span style="color: #bf9000;"><span style="font-size: large;">Butternut <country-region w:st="on"><place w:st="on">Turkey</place></country-region> Bake</span></span></strong></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in; text-indent: 0.25in;"><span style="font-family: Verdana;">1 medium butternut squash (about 2-1/2 pounds)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in; text-indent: 0.25in;"><span style="font-family: Verdana;">3/4 cup finely chopped onion</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">2 tablespoons butter</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">2 cups seasoned salad croutons</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">1/2 teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">1/2 teaspoon poultry seasoning</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">1/2 teaspoon pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">2 cups cubed cooked turkey</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">1 cup Chicken Broth</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">1/2 cup shredded cheddar cheese</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">Cut squash in half; discard seeds. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 45 minutes. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out pulp; mash and set aside. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">In a large skillet, saute onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until croutons are toasted. Stir in the squash, turkey and broth; heat through. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: Verdana;">Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com28tag:blogger.com,1999:blog-4987943305371544193.post-49705744194377461512010-11-10T15:57:00.001-05:002010-11-11T16:45:28.680-05:0010 PEOPLE FOR THANKSGIVING 20 DISHES NO TURKEY<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;">Ok, so Thanksgiving is coming and you don’t want to cook everything. This is what you do. Everybody brings 2 dishes and you provided the place and the beverages. Now since this is all family remember who the good cooks are. For instance if you know Uncle Joe can’t cook have him stop at the best bakery in town and at least get 5 desserts. Yes 5! While he’s at it have him get some ice cream too. Then for Christmas buy him a cookbook! LOL</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"></span><span style="font-family: Tahoma;"></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;">This is your menu</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNkOQWcosblW5Kvcvwbr5zlfpeAj8NjHOfmKsJTQQDGXe_SuxVIkI8OHnZhMqEad4lskvpeLEKcd7k6DOcwR6Dh0oKoTmPdK8j1B_gsymR-y_RoWkb_qryJ6uYLKVI926HA9_KBBrxwE/s1600/Oyster+Stew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNkOQWcosblW5Kvcvwbr5zlfpeAj8NjHOfmKsJTQQDGXe_SuxVIkI8OHnZhMqEad4lskvpeLEKcd7k6DOcwR6Dh0oKoTmPdK8j1B_gsymR-y_RoWkb_qryJ6uYLKVI926HA9_KBBrxwE/s1600/Oyster+Stew.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Oyster Stew</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 tablespoons butter</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup carrot, finely chopped</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup onion, finely chopped</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup celery, finely chopped</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup button mushrooms, chopped</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup butter</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 cup all-purpose flour</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 quart chicken broth</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 (14 ounce) can artichoke hearts, drained</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 bay leaf</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">3/4 teaspoon salt</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 teaspoon cayenne pepper</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 teaspoon dried thyme</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 teaspoon dried oregano</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 teaspoon dried sage</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 cup heavy cream</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">12 shucked oysters and juice</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Whisk in cream and add oysters; bring to a simmer, but do not boil. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Pumpkin Soup </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup finely chopped onion</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 tablespoons butter</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 tablespoon all-purpose flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 cans (14-1/2 ounces <i>each</i>) Progresso ® Chicken Broth</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 can (15 ounces) solid-pack pumpkin</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 teaspoon brown sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/8 teaspoon pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/8 teaspoon ground nutmeg</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 cup heavy whipping cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBoZdoQpHq9bClg2jew0G7WWbDW6_nOnlwBAa-X0mMk3WpeZ8deprESHVnIQQJVuCz9_yYQhmZI1wikvzdwDatk7wBifWIBsXDu310YN0435ummoQeQPLVEjPQzpSGBfV73L8sBTMyx0E/s1600/Spinish+Devil+Eggs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBoZdoQpHq9bClg2jew0G7WWbDW6_nOnlwBAa-X0mMk3WpeZ8deprESHVnIQQJVuCz9_yYQhmZI1wikvzdwDatk7wBifWIBsXDu310YN0435ummoQeQPLVEjPQzpSGBfV73L8sBTMyx0E/s200/Spinish+Devil+Eggs.jpg" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Spinach Deviled Eggs</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">12 hard-cooked eggs</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 cup mayonnaise</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 tablespoons vinegar</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 tablespoons butter or margarine, softened</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 tablespoon sugar</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 teaspoon pepper</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 teaspoon salt</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup frozen chopped spinach, thawed and squeezed dry</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">4 bacon strips, cooked and crumbled</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Stir in the bacon; spoon into egg whites. Serve immediately.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2EEKgWRKM_R8Oe8tPbj0_Un7_Z7dXOuxjQty6odJPUH3YjKMCXIfZq4ewFwC-y8anK2iM9b-go48C8kXu65ieVfOoc9zJG7QoBQAJGYnu6dCsT1h8G1zCEQtpdWmIZxR5yrz2ArGNok/s1600/Crab+Devil+Eggs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2EEKgWRKM_R8Oe8tPbj0_Un7_Z7dXOuxjQty6odJPUH3YjKMCXIfZq4ewFwC-y8anK2iM9b-go48C8kXu65ieVfOoc9zJG7QoBQAJGYnu6dCsT1h8G1zCEQtpdWmIZxR5yrz2ArGNok/s1600/Crab+Devil+Eggs.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;"><span style="font-size: large;">Crab Devil Eggs </span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">12 hard-cooked eggs</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 (6 ounce) can crabmeat - drained, flaked and cartilage removed</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 cup mayonnaise or salad dressing</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 tablespoons sweet pickle relish</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 tablespoon prepared mustard</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 teaspoons seafood seasoning</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 teaspoon pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Slice eggs in half lengthwise. Remove yolks and set the whites aside. In a small bowl, mash yolks with a fork. Add crab, mayonnaise, relish, mustard, seafood seasoning and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving.</span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjZSMYwW5ct4Z-1CsP40o9LGdyD12LKBNa3HJDpI03sKlNe5B1wIvbSJ_J7ldeWASHt6-Ebdjx-dNWAnNlbdB92if1C5ph2Q2qhCsK3WMMUdmuSBMPbejBxtQqCvJjrNOb08fYp3VyOU/s1600/Crab+Spread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjZSMYwW5ct4Z-1CsP40o9LGdyD12LKBNa3HJDpI03sKlNe5B1wIvbSJ_J7ldeWASHt6-Ebdjx-dNWAnNlbdB92if1C5ph2Q2qhCsK3WMMUdmuSBMPbejBxtQqCvJjrNOb08fYp3VyOU/s200/Crab+Spread.jpg" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Crab & Asparagus Dip</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 medium sweet red pepper, chopped</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">3 green onions, sliced</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 medium jalapeno peppers, seeded and finely chopped (optional)</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 teaspoons vegetable oil</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 (15 ounce) can asparagus spears, drained and chopped</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 cup mayonnaise</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup grated or shredded Parmesan cheese</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup chopped cashews</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">Assorted crackers</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">In a large skillet, saute the red pepper, onions and jalapenos in oil until tender. Add the asparagus, crab, mayonnaise and Parmesan cheese; mix well. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Transfer to a greased 1-qt. baking dish. Sprinkle with cashews. Bake, uncovered, at 375 degrees F for 20-25 minutes or until bubbly. Serve with crackers.</span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUvhu1k_SX0m8n2DluuTplpTYB_kZLKxSAydpnhtR2TINX9br3W3ML0zjNmuY1xHxFNsIXh15ffmt39Dn-p7IcJAYKXGIfuQktarg373gUGo7UxhWmtnXEK11vVVL7M_pXxZDV6IJUJQ/s1600/Leg+of+Lamb.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUvhu1k_SX0m8n2DluuTplpTYB_kZLKxSAydpnhtR2TINX9br3W3ML0zjNmuY1xHxFNsIXh15ffmt39Dn-p7IcJAYKXGIfuQktarg373gUGo7UxhWmtnXEK11vVVL7M_pXxZDV6IJUJQ/s200/Leg+of+Lamb.jpg" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Leg of Lamb </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 (3 pound) leg of lamb</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">5 cloves garlic, minced</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 teaspoon salt</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 teaspoon pepper</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 teaspoon ground thyme</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 teaspoon garlic powder</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 cup all-purpose flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350 degrees F. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 160 degrees F for medium or 170 degrees F for well-done. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.</span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjGEVNYsisRVJei_sctq__knnYFBfWi939A2-VZuUBcKgb_Uop_YkWAnGJ68iE5B4nodfsWNfUpRiMI2Qhww23x4E1SLILyl4TSYywHnsLcsC5hKFV21iqnlpiqonV4EJ7K2pAAGTZ_A/s1600/Ham.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjGEVNYsisRVJei_sctq__knnYFBfWi939A2-VZuUBcKgb_Uop_YkWAnGJ68iE5B4nodfsWNfUpRiMI2Qhww23x4E1SLILyl4TSYywHnsLcsC5hKFV21iqnlpiqonV4EJ7K2pAAGTZ_A/s1600/Ham.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Ham</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 (5 pound) ready-to-eat ham</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 cup whole cloves</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 cup dark corn syrup</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 cups honey</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2/3 cup butter</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Preheat oven to 325 degrees F (165 degrees C). </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Score ham, and stud with the whole cloves. Place ham in foil lined pan. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4dkospgQYJQrcueU79JSWuF9edkfPinHrj4qd3plUZu-jMoWTVeFy1OWDraAxJkBfCLPtbWbLqOi3bTo0iaq0y0YwzZ75jHVac0p4UTGu9PadJTsNkA1hZiBbcfO4fWJpEJNb2UHrOg/s1600/Herb+Roast+Beef.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4dkospgQYJQrcueU79JSWuF9edkfPinHrj4qd3plUZu-jMoWTVeFy1OWDraAxJkBfCLPtbWbLqOi3bTo0iaq0y0YwzZ75jHVac0p4UTGu9PadJTsNkA1hZiBbcfO4fWJpEJNb2UHrOg/s1600/Herb+Roast+Beef.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Herb Roast Beef </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 tablespoons fresh rosemary</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 tablespoons fresh thyme leaves</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 bay leaves</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">4 cloves garlic</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 large shallot, peeled and quartered</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 tablespoon grated orange zest</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 tablespoon coarse salt</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 teaspoon freshly ground black pepper</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 teaspoon ground nutmeg</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 teaspoon ground cloves</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 tablespoons olive oil</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 (2 pound) beef tenderloin roasts, trimmed</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsK4PmfGTj_mL8dNQ7IZHw_EDoQWZnrtmEn7i92EnsR4H8H1OCBldr90WyvGfi9gYL9970GvKRV-gmtyJwY5DQrxveQTA6qaoFmVfFMZtbmJTeRTtHhnG82thAyxDiKda7Wmb-6Oj8wI/s1600/Parmesan+rolls.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsK4PmfGTj_mL8dNQ7IZHw_EDoQWZnrtmEn7i92EnsR4H8H1OCBldr90WyvGfi9gYL9970GvKRV-gmtyJwY5DQrxveQTA6qaoFmVfFMZtbmJTeRTtHhnG82thAyxDiKda7Wmb-6Oj8wI/s1600/Parmesan+rolls.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Parmesan Rolls</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 (.25 ounce) packages active dry yeast</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup warm water (110 degrees F to 115 degrees F)</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 cup warm milk (110 to 115 degrees F)</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup grated Parmesan cheese</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/3 cup butter or margarine, melted</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">3 tablespoons sugar</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 teaspoon salt</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 cup cornmeal</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 eggs</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">4 1/2 cups all-purpose flour</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">TOPPING:</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 cup butter or margarine, melted</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 cup grated Parmesan cheese</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">In a large mixing bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Lq6duY7YVBXj-rsZ2OPCsma8WuZqCPhlaEUR4NlqQxUgdDIuv4PtUo6LI6sbXWwi1cjZCuwa8BVM5o7Y8a694WdvoK92FTY5_C9jdfqbT7VbbJypXpf0V8T0C-e4ButVbRsvoOaQyXE/s1600/Dilly+rolls.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Lq6duY7YVBXj-rsZ2OPCsma8WuZqCPhlaEUR4NlqQxUgdDIuv4PtUo6LI6sbXWwi1cjZCuwa8BVM5o7Y8a694WdvoK92FTY5_C9jdfqbT7VbbJypXpf0V8T0C-e4ButVbRsvoOaQyXE/s1600/Dilly+rolls.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Dilly Rolls</span> </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 cups small curd cottage cheese</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 tablespoons butter or margarine</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 (.25 ounce) packages active dry yeast</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup warm water (110 degrees F to 115 degrees F)</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 eggs</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 cup sugar</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 tablespoons dried minced onion</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 tablespoon dill weed</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 tablespoon salt</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 teaspoon baking soda</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">4 1/2 cups all-purpose flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110 degrees F to 115 degrees F. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Form into 24 balls; place in a greased 13-in. x 9-in. x 2-in. baking pan that has been sprayed with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 20-25 minutes.</span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV19A7FelCW6VZtQQznYYfK9U_0mBPR61JhPPCG_l8-ET2gJQCnlaUVtDMGRluTKspVN35Mw5foD4z4w3SY0Sg05WlDyjiVtw1mNciPjBLlSaHodvJraNpsB7x-L0GbxLzdibHYMeXTWU/s1600/Mashed+Potato.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV19A7FelCW6VZtQQznYYfK9U_0mBPR61JhPPCG_l8-ET2gJQCnlaUVtDMGRluTKspVN35Mw5foD4z4w3SY0Sg05WlDyjiVtw1mNciPjBLlSaHodvJraNpsB7x-L0GbxLzdibHYMeXTWU/s1600/Mashed+Potato.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Mashed Potatoes</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">5 pounds Yukon Gold potatoes</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup butter</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 cups Parmesan cheese</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 cup chopped fresh chives</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 1/2 cups cream cheese</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 medium head garlic, peeled and minced</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 pinch salt and pepper to taste</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQ91HvhwrQC1d7B66dUhUTuAVlT-byse6PaOFkkMVH-YQRdV-GwLMoF2T_EdXteGeBo4ra7sq_fQ90q37EI4o8yAk7TVQx-FvGwSEx9yFzpuXrWUYaZtzQQquWMcD2IW8kcdZAeDV73o/s1600/Mac+N+Cheese.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQ91HvhwrQC1d7B66dUhUTuAVlT-byse6PaOFkkMVH-YQRdV-GwLMoF2T_EdXteGeBo4ra7sq_fQ90q37EI4o8yAk7TVQx-FvGwSEx9yFzpuXrWUYaZtzQQquWMcD2IW8kcdZAeDV73o/s1600/Mac+N+Cheese.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Macaroni and cheese </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 cups egg noodles</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 cup cottage cheese</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup sour cream</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">3 tablespoons grated Parmesan cheese</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 egg</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 cups shredded Cheddar cheese</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 teaspoon Worcestershire sauce</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 cup milk</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 teaspoon salt</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 teaspoon ground black pepper</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">3 tablespoons butter</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt -10pt; text-indent: 28pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Cook noodles al dente. Drain and rinse. Set aside. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">In a large mixing bowl, mix together cottage cheese, sour cream, parmesan, 1 egg, 1 cup cheddar cheese, Worcestershire sauce, milk, butter or margarine, and salt and pepper. Stir in cooked noodles. Spread into a 9 inch square baking dish, top with remaining shredded cheese. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt -10pt; text-indent: 28pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Bake at 300 degrees F (150 degrees C) for one hour, or until set. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKOgHgzjsh1dMaxfc5JzgA4xSl4IoC4bnZDhWpi2WIdBrYMQBgevwKqhV7BHOQMahjqQlvf9hNMr6fDf5tG-nMGSCVVQCGYuA5XjSuTPeZTIvU-nIpGj753E9I7SyMP_GHSck0Lp2fmE/s1600/Corn+pudding.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKOgHgzjsh1dMaxfc5JzgA4xSl4IoC4bnZDhWpi2WIdBrYMQBgevwKqhV7BHOQMahjqQlvf9hNMr6fDf5tG-nMGSCVVQCGYuA5XjSuTPeZTIvU-nIpGj753E9I7SyMP_GHSck0Lp2fmE/s1600/Corn+pudding.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Corn Pudding</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><span style="font-family: Tahoma;">1 (15 ounce) can whole kernel corn, drained</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><span style="font-family: Tahoma;">1 cup milk</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><span style="font-family: Tahoma;">2 eggs, beaten</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><span style="font-family: Tahoma;">2 tablespoons all-purpose flour</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><span style="font-family: Tahoma;">1 teaspoon baking powder</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><span style="font-family: Tahoma;">1/4 cup white sugar</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><span style="font-family: Tahoma;">1/2 cup butter</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><span style="font-family: Tahoma;">1/2 cup white sugar</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><span style="font-family: Tahoma;">1/2 cup water</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><span style="font-family: Tahoma;">2 tablespoons all-purpose flour</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Preheat oven to 350 degrees F (175 degrees C). </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9e2bKBjoLHfLYzztQbcI2vaPGXc8bNatNpnyO8O8nMFT2GRV69XOacS60VxdRdTNUQ6AQdjTqodyyFYzDsGaM4WQH7wO2cJReSwFzbISzTkML4Vjouf2GT8sk6UIcFVXMjyqaVUsYrnc/s1600/Red+Potato+Salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9e2bKBjoLHfLYzztQbcI2vaPGXc8bNatNpnyO8O8nMFT2GRV69XOacS60VxdRdTNUQ6AQdjTqodyyFYzDsGaM4WQH7wO2cJReSwFzbISzTkML4Vjouf2GT8sk6UIcFVXMjyqaVUsYrnc/s1600/Red+Potato+Salad.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Red Potato Salad </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 pounds red potatoes, cut into 1-inch chunks</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 pound sweet potatoes, peeled and cut in 1-inch chunks</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 cup red wine vinegar</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 tablespoon spicy brown mustard</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 1/4 teaspoons salt</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 teaspoon pepper</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup reduced-fat mayonnaise</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 cup 2% milk</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 celery ribs, chopped</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 small red onion, chopped</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/3 cup minced fresh parsley</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2GyCy-l6joW5GrE062Cz2mudmujI8sDdX-PJnWnEt9IvMy7AlwVebmrlIrhc7lgRyQSHLVC0-ws4oHeJrD7s0iJXljjUxB5LF_ErQtYzdigW1XOqnO8tdDPaXaWaSrxztjLX0iQhTnA/s1600/Acorn+Squash.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2GyCy-l6joW5GrE062Cz2mudmujI8sDdX-PJnWnEt9IvMy7AlwVebmrlIrhc7lgRyQSHLVC0-ws4oHeJrD7s0iJXljjUxB5LF_ErQtYzdigW1XOqnO8tdDPaXaWaSrxztjLX0iQhTnA/s1600/Acorn+Squash.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Stuffed Acorn Squash</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 acorn squash, halved and seeded</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 (6 ounce) package dry corn bread stuffing mix</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 teaspoon butter</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 onion, diced</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 clove garlic, minced</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup chopped fresh mushrooms</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup long grain and wild rice mix</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 sprig fresh sage, chopped</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 cup vegetable stock</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Make the stuffing mix as instructed on the package, and set aside. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCInn8pwpUYVVZ3fhDnRUh2_4FS6iTWFV0cMtuGucV3HK8EU4O7GSp2eFzbykDgEZntn_eCoeFfQR9TDzGLJqKkSzuZP0bMMZXQqBogsLcY-DWDbQXvKWE5mwW6RetSIeKGP7X1V0_xE/s1600/Brocolli.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCInn8pwpUYVVZ3fhDnRUh2_4FS6iTWFV0cMtuGucV3HK8EU4O7GSp2eFzbykDgEZntn_eCoeFfQR9TDzGLJqKkSzuZP0bMMZXQqBogsLcY-DWDbQXvKWE5mwW6RetSIeKGP7X1V0_xE/s1600/Brocolli.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Broccoli with Roasted Garlic </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 heads broccoli, separated into florets</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 teaspoons extra-virgin olive oil</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 teaspoon sea salt</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 teaspoon ground black pepper</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 clove garlic, minced</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 teaspoon lemon juice</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt -10pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt -10pt; text-indent: 28pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Preheat the oven to 400 degrees F (200 degrees C). </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-I8geDSR_myLUfRMDjnXHXjpQa8GVjtQR6v7LVKRgvOg4GYVJnxLYXAc5pwpMICOpJoTwBccpHfLwrx_AcHbhI0x4zAZ4oogKR0qyZ6rd-BmEjCmIKQ9NLRXBA9A9J-AB8H2xS81k4k/s1600/candied+Yams.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-I8geDSR_myLUfRMDjnXHXjpQa8GVjtQR6v7LVKRgvOg4GYVJnxLYXAc5pwpMICOpJoTwBccpHfLwrx_AcHbhI0x4zAZ4oogKR0qyZ6rd-BmEjCmIKQ9NLRXBA9A9J-AB8H2xS81k4k/s1600/candied+Yams.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Candied Yams</span></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 (29 ounce) can sweet potatoes</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 cup butter, cut into pieces</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup brown sugar</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 1/2 cups miniature marshmallows</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Preheat oven to 400 degrees F (200 degrees C). </span></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmaDGjV_zAC4YqZOeFnWs1nqX5DukSUu_wCOsxWZheq-KLOIPPhEpkFFN6zLkiKMe8UwUiEbZ3w7hgdCh9tmMG0oc86QUwRq_0WMQPMflWXynNtEOboLbeyug98hjfdlv3-IyUvQI1KcY/s1600/Green+Beand+with+lemon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmaDGjV_zAC4YqZOeFnWs1nqX5DukSUu_wCOsxWZheq-KLOIPPhEpkFFN6zLkiKMe8UwUiEbZ3w7hgdCh9tmMG0oc86QUwRq_0WMQPMflWXynNtEOboLbeyug98hjfdlv3-IyUvQI1KcY/s1600/Green+Beand+with+lemon.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Green Beans w/Lemon </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana;">1 pound fresh green beans, rinsed and trimmed</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana;">2 tablespoons butter</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana;">1/4 cup sliced almonds</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Verdana;">2 teaspoons lemon pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain. Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqcTSe8sZeL4VJkZ3HT3thdIuxi6L4KGKJxxSGBYY9UKOAaZCn3UQsanpy1gaPcy36bWm-aRRu64pnExzZBycqApBYWKvJUX36MC5n8zPah0q6DUII5Lz0dNoxvXduvndMJc7QH5eTPg/s1600/Beets.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqcTSe8sZeL4VJkZ3HT3thdIuxi6L4KGKJxxSGBYY9UKOAaZCn3UQsanpy1gaPcy36bWm-aRRu64pnExzZBycqApBYWKvJUX36MC5n8zPah0q6DUII5Lz0dNoxvXduvndMJc7QH5eTPg/s1600/Beets.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Sweetie Beets</span> </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 (15 ounce) can sliced beets, drained with liquid reserved</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup apple cider vinegar</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup white sugar</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">6 whole cloves</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 pinch ground cinnamon</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 pinch salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WMr0ctii4Q9d-R_dxq8q92qJJjPV9rJCf_pegtPIRPjdfcWg6fdOD4GXB93ZutUbaxYmgKWoCWakKG9KP43fyJlR3mvPTc40rhYCzZP3oQoU__Az-5UnCWjr7oC1INxwK4q9pAIzMCI/s1600/Brussel+Sprouts.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WMr0ctii4Q9d-R_dxq8q92qJJjPV9rJCf_pegtPIRPjdfcWg6fdOD4GXB93ZutUbaxYmgKWoCWakKG9KP43fyJlR3mvPTc40rhYCzZP3oQoU__Az-5UnCWjr7oC1INxwK4q9pAIzMCI/s1600/Brussel+Sprouts.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;"><city w:st="on"><place w:st="on"><span style="font-family: Tahoma;">Brussels</span></place></city><span style="font-family: Tahoma;"> Sprout</span></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 pound bacon, diced</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 tablespoon extra-virgin olive oil</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 teaspoons butter</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/4 onion, diced</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 cloves garlic, minced</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">salt and black pepper to taste</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup balsamic vinegar</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 1/2 pounds Brussels sprouts, trimmed and cut in half</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 cups chicken stock</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVXhb19eJZyOd4wgx-9vsKf3TF1xwqqZ5K5CVKhwgImxRsZa_LY_-2nOo5dOy-fG3qoWlQxY_9ze7mZR_v4rdkdPQVOcxJCqG2f0MvprYCMakLu-MVgLOt8RuqW1UomSLuBLXpk6U2Vs/s1600/Butternut+squash.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVXhb19eJZyOd4wgx-9vsKf3TF1xwqqZ5K5CVKhwgImxRsZa_LY_-2nOo5dOy-fG3qoWlQxY_9ze7mZR_v4rdkdPQVOcxJCqG2f0MvprYCMakLu-MVgLOt8RuqW1UomSLuBLXpk6U2Vs/s1600/Butternut+squash.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Tahoma;"><span style="font-size: large;">Baked Butternut Squash</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">3 cups mashed, cooked butternut squash</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup sweetened condensed milk</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 eggs, beaten</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup butter, softened</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">2 teaspoons vanilla extract</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1/2 cup heavy whipping cream</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span style="font-family: Tahoma;">1 cup white sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish. Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 30 to 45 minutes or until set and edges begin to bubble. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; margin: 0in 0in 0pt 0.25in;"><span class="plaincharacterwrapbreak"><span style="font-family: Tahoma;">Prepare a topping if desired by combining 1 cup brown sugar, 1/3 cup flour, 1/3 cup butter and 1/2 cup chopped nuts. Mix together and sprinkle over squash before baking. </span></span><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com22tag:blogger.com,1999:blog-4987943305371544193.post-43049462378088953222010-10-18T17:00:00.003-04:002010-11-08T14:34:41.219-05:00Spice & Rub Lovers Giveaway<b>UNITED STATES ONLY</b><br />
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<b>These are the rules for the giveaway. Ends 11/14/2010</b><br />
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<b>Mandatory</b> entries are numbers 1 & 2. The rest are optional and count for more entries Leave a separate comment for each entry. Each option counts as an entry. So take advantage of as many as you like. Remember to number each option in the comment.<br />
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This is what you can win<br />
This is a 6 bottle rub set. 3oz bottle and a 6 bottle seasoning set . This is a great gift. Most people think of rubs and cooking on the grill but they are excellent coming out of the oven and even fried.<br />
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I hand blend all the these spices myself in a certified kitchen with all the ingredient listed on the bottle and the can be purchased directly for me. Just email me <a href="mailto:abundance@gmail.com">abundance@gmail.com</a> Mention the this giveaway in your email and get all 12 for 10.00 plus 4.95 shipping. Great gift idea.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjLQY97SXcIx-nwje2A6pkuTyo9su3-NlSL2yg7W9XO-0fTNvGSCjR1ol1U8YLOQvEr9ZPXImXCKzt4RqXgHUQ2QcDdBGEYd87wr5P6CHk9QoEB1m8iB9hu1lxTugwbMmb8lq0fCi-q8/s1600/il_430xN.182224233%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjLQY97SXcIx-nwje2A6pkuTyo9su3-NlSL2yg7W9XO-0fTNvGSCjR1ol1U8YLOQvEr9ZPXImXCKzt4RqXgHUQ2QcDdBGEYd87wr5P6CHk9QoEB1m8iB9hu1lxTugwbMmb8lq0fCi-q8/s320/il_430xN.182224233%5B1%5D.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">Carolina Rub (Pork, Chicken)<br />
Peppery Rub(Fish, Lamb, Pork, Beef, Chicken)<br />
Memphis Rub (Pork, Beef, Chicken, Turkey)<br />
Kansas Rub (Pork, Beef, Chicken)<br />
Herb Rub (Lamb, Beef)<br />
Brown Sugar Rub (Chicken, Fish, Turkey)</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgox81lJtuwI_AsP9tZ0JFUXxyM8g9aep1wP_VmD_dbr8K0L_j_xNQ7JsB3W4CncBylipo8DMkNoIAvxjUl3iuGJ3wszaAt39st-oVTjzGdYKKjujys0zb8NCI31CHlyhxEgxAUg8XTTRw/s1600/Redescoverinf+Set+All+Sizes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgox81lJtuwI_AsP9tZ0JFUXxyM8g9aep1wP_VmD_dbr8K0L_j_xNQ7JsB3W4CncBylipo8DMkNoIAvxjUl3iuGJ3wszaAt39st-oVTjzGdYKKjujys0zb8NCI31CHlyhxEgxAUg8XTTRw/s320/Redescoverinf+Set+All+Sizes.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">This picture shows the varies sizes available. <b>The giveaway is for the 2oz bottles</b>.<br />
This is a set (6) of spices in 1oz jars of hand blended seasoning, rubs and finishing salts that will have you rediscovering your kitchen and just in time for the holidays. This spice and finishing salts are all blended by me in a commercial kitchen. All of my spices come with a set of free recipe cards and a reusable jars. This way you can order a refill when you run out. The flavors in this set are:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvksnDyVE10heotozVVjY4_tIoFz-Qf5OfapL9seC5Bu99hN1VXEPtJ8qxx8VOVS1Fd3w5wAndjF2BVEj1Bt7yqu4kS_EC2LRwDLBRQLlhUGUQiXfIKwpr-dwlqBdEDmZ5ijW0U1rYjA/s1600/SW+tiny.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ex="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvksnDyVE10heotozVVjY4_tIoFz-Qf5OfapL9seC5Bu99hN1VXEPtJ8qxx8VOVS1Fd3w5wAndjF2BVEj1Bt7yqu4kS_EC2LRwDLBRQLlhUGUQiXfIKwpr-dwlqBdEDmZ5ijW0U1rYjA/s200/SW+tiny.JPG" width="85" /></a></div><div style="text-align: left;">Lil’ Taste of Southwest <br />
An essential ingredient for any southwest recipe is chili pepper. The blend had an even amount of herbs and garlic to give many dishes the aroma saying what’s cooking’. Think outside the box. This is superb on oven fried trout.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbgf-UBE8nocjI5iqvr9TnkZHE6o73HpQOh_I3sGDWVbF70tJnb2gokeNZKwPE-Vxdrr1L3PXW9t_6MRE1B_2Fwx8yTKsSMIb3Zfa369q3UCCkJcL4TV2NWmLx18STX-ROxMEkfKq1jA/s1600/Lemon+Sesame+Seed+1oz.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbgf-UBE8nocjI5iqvr9TnkZHE6o73HpQOh_I3sGDWVbF70tJnb2gokeNZKwPE-Vxdrr1L3PXW9t_6MRE1B_2Fwx8yTKsSMIb3Zfa369q3UCCkJcL4TV2NWmLx18STX-ROxMEkfKq1jA/s200/Lemon+Sesame+Seed+1oz.JPG" width="85" /></a></div><div style="text-align: left;">Lemon Sesame Seed Chile Salt<br />
These flavors dance in your mouth. The coarseness of the sea salt really lifts the flavors and the sesame seeds give a wonderful texture that holds the flavors together. This is great on lamb. Spice it up out of the box!</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggt1hL5-etuZ3k58HLt5pzjR0jbKoTKotl6piGzu3XbBBwNSAfs-4M5-xhiDwZAVE8S86hH0Wbl1T_SO6VglizfEmj3E7MY_wYauaLtdo72vHFNzg5OipmgckgdZpdHIq31zi8MjUS4ig/s1600/Jerk+tiny.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggt1hL5-etuZ3k58HLt5pzjR0jbKoTKotl6piGzu3XbBBwNSAfs-4M5-xhiDwZAVE8S86hH0Wbl1T_SO6VglizfEmj3E7MY_wYauaLtdo72vHFNzg5OipmgckgdZpdHIq31zi8MjUS4ig/s200/Jerk+tiny.JPG" width="89" /></a></div><div style="text-align: left;">Kickin’ Jerk Rub<br />
This is a medium combination of spices that make the rub sweet and savory. The mixture of nutmeg and allspice bumps this rub to low-medium on the heat scale. This work very very well on grilled shrimp. Even an indoor flat grill.<br />
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Herb Sea Salt <br />
This finely ground blend of herbs (oregano, rosemary and more) is very flavorful on pork. Ground pork is a well kept secret but the right spices it can be a party in you mouth.<br />
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Spicy Salt<br />
Now this is great when you want to add a kick or a punch depending on the amount used. This blend is loaded with heat but not too much to confuse your mouth. This oregano clams this blend down. However, it’s still kickin’ with white pepper, cumin, ground red pepper.<br />
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Chipotle Fish Seasoning<br />
This is a seasoning that works well fried, in the oven or grilled seafood. The vast array of herbs, sea salt and pepper also makes it excellent for jambalaya. When you use this seasoning you can own your jambalaya</div><div style="text-align: left;"><br />
</div><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com71tag:blogger.com,1999:blog-4987943305371544193.post-31765722514100497302010-10-11T21:20:00.003-04:002010-10-18T12:55:07.143-04:00Drool Time Yummies By Abundance YeahAs the holidays get closer I want to share with you some yummies! All of the yummies can be purchased from www.abundanceyeah.etsy.com Let's start to think about the holidays and edible gifts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvW9s0Q5P7SOt6eZHJAOR4D_8o8zqiDzqoTuJoIEjHtxUDGvja0LNdwCI5xHWzy3jdiRa6MrTeHr0ZCHtRCcIuapST-STeQEnohyphenhyphen1wxIWLvYIUWlYaiXu81j7iGNSIIVDjmTe3EHp2Zo/s1600/Canning+005.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/AVvXsEiGvW9s0Q5P7SOt6eZHJAOR4D_8o8zqiDzqoTuJoIEjHtxUDGvja0LNdwCI5xHWzy3jdiRa6MrTeHr0ZCHtRCcIuapST-STeQEnohyphenhyphen1wxIWLvYIUWlYaiXu81j7iGNSIIVDjmTe3EHp2Zo/s200/Canning+005.JPG" width="200" /></a></div><div style="color: orange;"><b>MANGO BUTTER</b></div>This is delightful and delicious mango butter. This one is addictive. The grated ginger just makes it extra yummy. This is great with muffins, toast and yes corn pancakes in place of syrup. I have also used the as a dip for grilled fish. http://www.etsy.com/listing/58050328/mango-butter <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUQLKAvVgqUfixzakwyEW_yk4dNI1NbVlecgkA5JwTRrMgw4aV7ZPi85w4ehw9wCd3K3ZZ3CBGYFFUVpzJ1towTinAW0-aMrmgCRZT6DQiF4SXLtcaF_nKv8sRLd3ACv2qA2ydWp4viM/s1600/Peach+pint.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/AVvXsEgIUQLKAvVgqUfixzakwyEW_yk4dNI1NbVlecgkA5JwTRrMgw4aV7ZPi85w4ehw9wCd3K3ZZ3CBGYFFUVpzJ1towTinAW0-aMrmgCRZT6DQiF4SXLtcaF_nKv8sRLd3ACv2qA2ydWp4viM/s200/Peach+pint.JPG" width="200" /></a></div> <span style="font-size: large;"><b><span style="color: orange;">PEACH BUTTER</span></b></span><br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">This is delightful and delicious mango butter. This one is addictive. The grated ginger just makes it extra yummy. This is great with muffins, toast and yes corn pancakes in place of syrup. http://www.etsy.com/listing/58050166/peach-butter-homemade </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCQSI4fyx-5ZiQn91KiraAvQ-AO2WE6mjl7GAAH61zb056YluGQQeMHE7ICtVULTJQ-KIZfiILb8mzh7IzrvszvFx7PKIDx4LlJNzhtz_EliLqEumYqXBa91XzBjof0BXAymkh-hnaIY/s1600/Pumpkin+004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCQSI4fyx-5ZiQn91KiraAvQ-AO2WE6mjl7GAAH61zb056YluGQQeMHE7ICtVULTJQ-KIZfiILb8mzh7IzrvszvFx7PKIDx4LlJNzhtz_EliLqEumYqXBa91XzBjof0BXAymkh-hnaIY/s200/Pumpkin+004.JPG" width="161" /></a></div><span style="font-size: large;"><b><span style="color: orange;">PUMPKIN BUTTER</span></b></span><br />
Simply yummy! That's the taste of this butter. This pumpkin butter is an excellent gift to give your hostess as you visit during the holidays, and of course you will need one for yourself because it is a wonderful spread for toast and muffins day and night. http://www.etsy.com/listing/58711990/gourmet-pumpkin-butter <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSkUArCnLbW9ybkc-XzBnGV7pY23msQ2tKPJkfiTTdZoSiuOn_nTOYGyTh3YMjtkC2ipThDLtJmaKTQDMaN1i8odJSreQc_LDNPdd1EXT4RvEnZvtq4qbE33VNeSMysk2ylAWm3ZwnYGo/s1600/strawberry+jam.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/AVvXsEjSkUArCnLbW9ybkc-XzBnGV7pY23msQ2tKPJkfiTTdZoSiuOn_nTOYGyTh3YMjtkC2ipThDLtJmaKTQDMaN1i8odJSreQc_LDNPdd1EXT4RvEnZvtq4qbE33VNeSMysk2ylAWm3ZwnYGo/s200/strawberry+jam.JPG" width="200" /></a></div><span style="font-family: "Times New Roman"; font-size: 12pt;"><span style="font-size: large;"><b><span style="color: red;">STRAWBERRY JAM</span></b></span><br />
Succulent juicy strawberries are used in this jam. I made the jam using the strawberries from the community garden. I handpicked each and every one of them. This jam is mouth watering, delicious and addictive. </span><br />
http://www.etsy.com/listing/57643337/kiwi-preserves-8oz-or-strawberry-jam-jar <br />
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uVxONtw0te21UN_IuWTsfMzAVGd83ySmMJ0DwnLs2J8EnR_NyZL4P3c9hGcs3J3-iWHDZR2dm59OFmKAzMptprkYE6xllHFFNAC9aTTg7uAW4YlFLXRMJbXmeqPBGrIwr6CnIQuqbIc/s200/Squash.JPG" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="color: #bf9000;">SWEET YELLOW SQUASH</span></span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uVxONtw0te21UN_IuWTsfMzAVGd83ySmMJ0DwnLs2J8EnR_NyZL4P3c9hGcs3J3-iWHDZR2dm59OFmKAzMptprkYE6xllHFFNAC9aTTg7uAW4YlFLXRMJbXmeqPBGrIwr6CnIQuqbIc/s1600/Squash.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Times New Roman"; font-size: 12pt;">This is a savory squash is slightly sweet. It has the perfect blend of spices dry mustard, turmeric and ginger. It is a very hearty side dish. It also works well on top of green salads. Do you want your kid or husband to eat more veggie? TRY this! <a href="http://www.etsy.com/listing/53505013/sweet-yellow-squash-half-pint-jar">http://www.etsy.com/listing/53505013/sweet-yellow-squash-half-pint-jar</a> </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdAIq8zQ2oH6fTGBYLV3nTcW4X3RGipu1_8YE836aKWvrUKgYwIPmnT5g7xQmOJ_JY8mDKKaty3dz5MNms0uRYIq_xTEH4K9jt3jhTy8JAVp0Hk1vVPeUZeJErnt-Pt7vO_LFNTNlZf3c/s1600/Salsa+Trio.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ex="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdAIq8zQ2oH6fTGBYLV3nTcW4X3RGipu1_8YE836aKWvrUKgYwIPmnT5g7xQmOJ_JY8mDKKaty3dz5MNms0uRYIq_xTEH4K9jt3jhTy8JAVp0Hk1vVPeUZeJErnt-Pt7vO_LFNTNlZf3c/s200/Salsa+Trio.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="color: #cc0000;">SALSA TRIO</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span lang="EN" style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Jalapeno Salsa<br />
Spicy but not too spicy. This is a very flavorful salsa. It can be served with all kinds of chips. Also this makes an excellent topping for grilling steaks on the grill or in the oven. Pepper, tomatoes, and onions are all from the garden and prepared in a certified kitchen. Ingredients: jalapenos, tomatoes, onions, cider vinegar, garlic, cilantro, dried oregano, salt and ground cumin.<br />
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Tomatillo Salsa<br />
This is a mild and delightful tasting salsa. It is loaded with wonderful favors! This good with chips or as a topping.<br />
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Carrot Salsa<br />
Party over here! This is a sweet and sour salsa that will be the hit of the party. The mixture of brown sugar and cider vinegar give this salsa a great kick. <a href="http://www.etsy.com/listing/58541421/salsa-sampler-8oz-jars">http://www.etsy.com/listing/58541421/salsa-sampler-8oz-jars</a></span></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCkIZKIWscf2E5LnIAM9HKJTrjxU3Dm7Tl76exCm1Bf_t6FszakVQwytl8wmXco5DgASsYsnXHFHxstsqOGb1EcLXSlkLS_iiuRGmPuA29IUZveDDGRZM7u7vqsQilPCtseknMJDonQE/s1600/il_430xN.181886404%5B1%5D.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCkIZKIWscf2E5LnIAM9HKJTrjxU3Dm7Tl76exCm1Bf_t6FszakVQwytl8wmXco5DgASsYsnXHFHxstsqOGb1EcLXSlkLS_iiuRGmPuA29IUZveDDGRZM7u7vqsQilPCtseknMJDonQE/s200/il_430xN.181886404%5B1%5D.jpg" width="200" /></a></div><span style="font-size: large;"><span lang="EN" style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> </span><span style="background-color: white;"> <span style="color: #b45f06;">ABUNDANCE YEAH SAMPLER</span></span></span><br />
<strong>1.5oz jars of <br />
Jalapeno Salsa</strong>Spicy but not too spicy. This is a very flavorful salsa. It can be served with all kinds of chips. Also this makes an excellent topping for grilling steaks on the grill or in the oven. Pepper, tomatoes, and onions are all from the garden and prepared in a certified kitchen. Ingredients: jalapenos, tomatoes, onions, cider vinegar, garlic, cilantro, dried oregano, salt and ground cumin.<br />
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<strong>Tomatillo Salsa</strong>This is a mild and delightful tasting salsa. It is loaded with wonderful favors! This good with chips or as a topping.<br />
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<strong>Carrot Salsa</strong>Party over here! This is a sweet and sour salsa that will be the hit of the party. The mixture of brown sugar and cider vinegar give this salsa a great kick. <br />
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<strong>Sweet Yellow Squash</strong><br />
This is a savory squash is slightly sweet. It has the perfect blend of spices dry mustard, turmeric and ginger. It is a very hearty side dish. It also works well on top of green salads. Do you want your kid or husband to eat more veggie? TRY this!<br />
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<strong>Spicy Zucchini Strips</strong><br />
This zucchini with a kick. This is a great side dish or snack. The are very tasty and can be served with beef or pork dishes. This has just a hint of dill.<br />
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<strong>STRAWBERRY JAM</strong><br />
Succulent juicy strawberries are used in this jam. I made the jam using the strawberries from the community garden. I handpicked each and every one of them. This jam is mouth watering, delicious and addictive. <br />
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<strong>Savory Carrot Jelly</strong>This is great jelly for bagels, biscuits or meat toppings. It is sweet and yet savory. The hint of jalapeno is a nice surprise.<br />
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<strong>Peach Butter</strong><br />
This is delightful and delicious mango butter. This one is addictive. The grated ginger just makes it extra yummy. This is great with muffins, toast and yes corn pancakes in place of syrup. <br />
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<strong>Cantaloupe Strawberry Butter</strong><br />
You will love the mixture of cantaloupe and ginger. This is delightful fruit butter. This one is addictive. It has more than a hint of ginger and just makes it delicious. Just plain yummy! <br />
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<strong>Sweetie White Beets</strong><br />
This is a different spin on pickled beet. These beets are sweet and full of spices (allspice, bay leaves, cinnamon, nutmeg and mace). If you are a beets person then these are for you.<br />
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<strong>Butternut Squash Butter</strong><br />
This is a tasty sweet squash butter with a hint of ginger and all spice.<br />
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<div class="separator" style="clear: both; text-align: left;"><span style="color: #274e13; font-size: large;">DILLY GREEN BEANS</span></div>These beans have a kick and a bite. The mixture of onion on the bottom, green beans and jalapenos in the middle and the clove of garlic is a tasty combination.<br />
<a href="http://www.etsy.com/listing/53157407/spicy-garlic-dill-green-bean">http://www.etsy.com/listing/53157407/spicy-garlic-dill-green-bean</a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #38761d;">GARDEN PICKS</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-0VYgwlzL8yybJERF_voUaASM_JT5x0Ai32lUESt6LsyY3yfW8I5jWgej4K3QlkRb15cmzsG3CuwdIoHTt0vc6ff-_jV3XLYn_7M8Q8LXtccxVp2K25fScPkwBHAVczPCYEq_AfERgE/s1600/il_fullxfull.165621715%5B1%5D.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-0VYgwlzL8yybJERF_voUaASM_JT5x0Ai32lUESt6LsyY3yfW8I5jWgej4K3QlkRb15cmzsG3CuwdIoHTt0vc6ff-_jV3XLYn_7M8Q8LXtccxVp2K25fScPkwBHAVczPCYEq_AfERgE/s200/il_fullxfull.165621715%5B1%5D.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><strong>Cauliflower </strong></div><div class="separator" style="clear: both; text-align: left;">A spicy medley of cauliflower, sweet peppers, onion, jalapeno and carrots, in a spicy vinegar recipe. Makes a perfect side dish with any meal, snack or of gift. <a href="http://www.etsy.com/listing/53681518/spicy-cauliflower-medley-summer-squash">http://www.etsy.com/listing/53681518/spicy-cauliflower-medley-summer-squash</a></div><br />
<strong>Sweet Yellow Squash</strong> <br />
<div class="separator" style="clear: both; text-align: left;">This is a savory squash is slightly sweet. It has the perfect blend of spices dry mustard, turmeric and ginger. It is a very hearty side dish. It also works well on top of green salads. I recently served this on top of grilled tilapia. It was a big hit. What a great and different side dish. Tired of squash fried, stewed or boiled? Do you want your kid or husband to eat more veggie? TRY this! <a href="http://www.etsy.com/listing/53681518/spicy-cauliflower-medley-summer-squash">http://www.etsy.com/listing/53681518/spicy-cauliflower-medley-summer-squash</a></div><br />
<strong>Zucchini Strips</strong> <br />
<div class="separator" style="clear: both; text-align: left;">This is a great side dish or snack. The are very tasty and can be served with beef or pork dishes. This has just a hint of dill. The zucchini comes from my garden <a href="http://www.etsy.com/listing/53681518/spicy-cauliflower-medley-summer-squash">http://www.etsy.com/listing/53681518/spicy-cauliflower-medley-summer-squash</a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com11tag:blogger.com,1999:blog-4987943305371544193.post-88049650821439716922010-10-05T12:29:00.000-04:002010-10-05T12:29:05.922-04:00Let's Plan a Stay-cation In The KitchenWe will be traveling for many days. All the recipes are from place I love visiting and I hope you will too. Get your taste buds into gear and enjoy your trip.<br />
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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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKS_Pfape459OT00Qz9Jy3Z-b8c20mgi6PDGAti6Kmd4dZ6rusybwPxvfhR2FfzxjXqRKQI9CQjS0WoCUwoHMea3wqUG41HDl-ODAWEtuj-oKkS0VCGq487i7l8YhWBcBwiCVl-VW8CA/s1600/Asian+tender+Loins.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKS_Pfape459OT00Qz9Jy3Z-b8c20mgi6PDGAti6Kmd4dZ6rusybwPxvfhR2FfzxjXqRKQI9CQjS0WoCUwoHMea3wqUG41HDl-ODAWEtuj-oKkS0VCGq487i7l8YhWBcBwiCVl-VW8CA/s1600/Asian+tender+Loins.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Asian Tender Loins</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup olive oil </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/3 cup lime juice </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons minced garlic </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons minced fresh gingerroot </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons soy sauce </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 teaspoons <place w:st="on"><city w:st="on">Dijon</city></place> mustard </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Dash cayenne pepper </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 pork tenderloins (3/4 pound <i>each</i>) </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">For marinade, in a blender combine the first seven ingredients; cover and process until blended. Divide marinade between two large resealable plastic bags; add two tenderloins to each bag. Seal bags and turn to coat; refrigerate for at least 4 hours or overnight. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Prepare grill for indirect heat, using a drip pan. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25 to 35 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing.<b> </b> </div><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" /></span><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Chinese Pork Noodles</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><metricconverter productid="6 ounces" w:st="on">6 ounces</metricconverter> uncooked angel hair pasta </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 tablespoons hoisin sauce </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons reduced-sodium soy sauce </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 teaspoons sesame oil </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 pork tenderloin (<metricconverter productid="1 pound" w:st="on">1 pound</metricconverter>), thinly sliced and halved </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 teaspoons canola oil, <i>divided</i> </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3/4 cup julienned sweet red pepper </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3/4 cup halved fresh snow peas </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup sliced onion </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup sliced cabbage </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup minced fresh cilantro </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.<b> </b> </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8McinGq_d856LpLzySOaJK7pcQ3i79udSghfTT4ywxvorQebjMqbh-mZE8jLMoGX36sc_xAUN3jwn1_cUtCBtXv3066hS1oYim8E9DllwsvnP-oDLtgSdjlXzPdUlJXoC45WNqXctjN4/s1600/Japanese+Mahi+Mahi.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8McinGq_d856LpLzySOaJK7pcQ3i79udSghfTT4ywxvorQebjMqbh-mZE8jLMoGX36sc_xAUN3jwn1_cUtCBtXv3066hS1oYim8E9DllwsvnP-oDLtgSdjlXzPdUlJXoC45WNqXctjN4/s1600/Japanese+Mahi+Mahi.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Macadamia Crusted Mahi Mahi</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup panko (Japanese) bread crumbs </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3/4 cup macadamia nuts </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon salt </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon white pepper </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 egg </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 teaspoons water </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/3 cup all-purpose flour </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 mahi mahi fillets (<metricconverter productid="4 ounces" w:st="on">4 ounces</metricconverter> <i>each</i>) </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup canola oil </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons brown sugar </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons reduced-sodium soy sauce </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 teaspoons minced fresh gingerroot </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Meanwhile, in a small microwave-safe bowl, combine the brown sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish.<b> </b> </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HNfhweQjInOAcBEQxMcHOmAo1emRAIcZDgLySVcffXaVa6aygu_0g_S51ZCZxkeNiYTV6-5n5a5zoN1QHYUupJH-KlNrXPEsWBqCRAsjQRoM79pNqRsmvwkYClq4lsMwHa2olRPexwU/s1600/Crab+Wanton.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HNfhweQjInOAcBEQxMcHOmAo1emRAIcZDgLySVcffXaVa6aygu_0g_S51ZCZxkeNiYTV6-5n5a5zoN1QHYUupJH-KlNrXPEsWBqCRAsjQRoM79pNqRsmvwkYClq4lsMwHa2olRPexwU/s1600/Crab+Wanton.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Korean Crab Wonton</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Ingredients</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 package (<metricconverter productid="8 ounces" w:st="on">8 ounces</metricconverter>) cream cheese, softened </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 envelope buttermilk ranch salad dressing mix </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 tablespoons diced celery </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 tablespoons diced sweet red pepper </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon finely chopped onion </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon minced fresh parsley </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 garlic clove, minced </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 cans (<metricconverter productid="6 ounces" w:st="on">6 ounces</metricconverter> <i>each</i>) crabmeat, drained, flaked and cartilage removed </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">60 to 70 wonton wrappers </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Oil for deep-fat frying </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Sweet-and-sour sauce </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a small bowl, combine the first seven ingredients. Stir in crab. Place 1 teaspoon crab mixture off-center on each wonton wrapper. Fold the point of the wrapper nearest the filling over the top of filling and gently tuck under filling. Gently roll toward center to within <metricconverter productid="1 in" w:st="on">1 in</metricconverter>. from the opposite point. Moisten the right point; fold over the left point, pressing ends together to seal. Moisten the overlapping points. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In an electric skillet, heat <metricconverter productid="1 in" w:st="on">1 in</metricconverter>. of oil to 375°. Fry wontons in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce.<b> </b></div><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" /></span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQiAJrd2Cxnov7bU1lb7hLwxVU1ppwJ6Wu7PWKBm4Q49HdPz1QeAftrYvNMON7asMuJ68xwJ1CK_vMHdRUyV3Q7lFaBdpjKMQYyW9XpynwQYQOXZHdgicCgWo-32Hl0oJjgfaaZC9gSY/s1600/Greese+Grill+Lamb+Kabobs.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQiAJrd2Cxnov7bU1lb7hLwxVU1ppwJ6Wu7PWKBm4Q49HdPz1QeAftrYvNMON7asMuJ68xwJ1CK_vMHdRUyV3Q7lFaBdpjKMQYyW9XpynwQYQOXZHdgicCgWo-32Hl0oJjgfaaZC9gSY/s1600/Greese+Grill+Lamb+Kabobs.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Greek Lamb Kabobs</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Ingredients</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1-1/4 cups grapefruit juice </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/3 cup honey </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons minced fresh mint </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3/4 teaspoon salt </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3/4 teaspoon ground coriander </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3/4 teaspoon pepper </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><metricconverter productid="1 pound" w:st="on">1 pound</metricconverter> lamb stew meat, cut into 1-inch pieces </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
<b>CITRUS SALSA:</b> </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 medium navel oranges, <i>divided</i> </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 medium pink grapefruit </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup mango chutney </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 to 2 tablespoons minced fresh mint </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 medium onions, cut into wedges </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 large sweet red pepper, cut into 1-inch pieces </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large bowl, combine the first six ingredients. Pour 1 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">For salsa, peel and section two oranges and grapefruit; chop fruit. In a large bowl, combine the fruit, chutney and mint. Cover and refrigerate. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Peel remaining oranges; cut each into eight wedges. Drain and discard marinade. On eight metal or wooden soaked skewers, alternately thread onions, orange wedges, red pepper and lamb. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Grill, uncovered, over medium heat or broil <metricconverter productid="4 in" w:st="on">4 in</metricconverter>. from the heat for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), turning and basting occasionally with reserved marinade. Serve kabobs with salsa.<b> </b> </div><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" /></span><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Bacon Feta Stuffed Chicken</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Ingredients</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 boneless skinless chicken breasts (<metricconverter productid="4 ounces" w:st="on">4 ounces</metricconverter> <i>each</i>) </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup crumbled cooked bacon </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup crumbled feta cheese </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 teaspoon salt </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon pepper </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon canola oil </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 cans (14-1/2 ounces <i>each</i>) diced tomatoes </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon dried basil </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Carefully cut a slit in the deepest part of each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, brown chicken in oil. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Drain one can of tomatoes; add to skillet. Stir in the remaining tomatoes; sprinkle with basil. Cover and simmer for 10 minutes. Simmer, uncovered, for 5 minutes longer or until a meat thermometer inserted in the chicken breast reads 170° and the tomato mixture is thickened. Discard toothpicks.<b> </b> </div><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" /></span><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Beef and Potato Moussaka</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Ingredients</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><metricconverter productid="1 pound" w:st="on">1 pound</metricconverter> ground beef </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 medium onion, chopped </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 garlic clove, minced </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3/4 cup water </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (<metricconverter productid="6 ounces" w:st="on">6 ounces</metricconverter>) tomato paste </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 tablespoons minced fresh parsley </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 teaspoon salt </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 teaspoon dried mint, optional </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon ground cinnamon </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon pepper </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BV7af_bsDCcc6Gw6wKrjLUJJfCVqMUGA98Wqqxmiys1CI5kgg8zc2AgGG89C3d6TapnNJftUbv1z4DCwn0fzMLK06gmHjEq1lsS7HmIkCEcw4EhplI4wuJSStstDPZEOW83QguYfou8/s1600/Greece+beef+and+Potato+moussaka.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BV7af_bsDCcc6Gw6wKrjLUJJfCVqMUGA98Wqqxmiys1CI5kgg8zc2AgGG89C3d6TapnNJftUbv1z4DCwn0fzMLK06gmHjEq1lsS7HmIkCEcw4EhplI4wuJSStstDPZEOW83QguYfou8/s1600/Greece+beef+and+Potato+moussaka.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
<b>PARMESAN SAUCE:</b> </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup butter, cubed </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup all-purpose flour </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 cups milk </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 eggs, lightly beaten </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup grated Parmesan cheese </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 teaspoon salt </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">5 medium potatoes, peeled and thinly sliced </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add cheese and salt. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half of the cheese sauce and all of the meat mixture. Arrange the remaining potatoes over meat mixture; top with the remaining cheese sauce. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Bake, uncovered, at 350° for 1 hour or until a meat thermometer reads 160°. Let stand for 10 minutes before serving.<b> </b> </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DehTXAvASUz5wev5WxGZYWnCRaxoNKWA6o6iFKae-NM6CyRKnvu9NNSXchsK6TBgtcakG0oPIga48KYoGC82Ert-Yrsj-eebMZnw2DMx4NabitwG_9oRHgBKUDe569fzurNhdQ0t7XA/s1600/Greek+-VeggieTomato+Spinich+Linguine.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DehTXAvASUz5wev5WxGZYWnCRaxoNKWA6o6iFKae-NM6CyRKnvu9NNSXchsK6TBgtcakG0oPIga48KYoGC82Ert-Yrsj-eebMZnw2DMx4NabitwG_9oRHgBKUDe569fzurNhdQ0t7XA/s1600/Greek+-VeggieTomato+Spinich+Linguine.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Greek Tomato Spinich Linguine</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Ingredients</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><metricconverter productid="8 ounces" w:st="on">8 ounces</metricconverter> uncooked linguine </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 cups chopped seeded plum tomatoes </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 package (<metricconverter productid="10 ounces" w:st="on">10 ounces</metricconverter>) frozen chopped spinach, thawed and squeezed dry </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup chopped green onions </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 teaspoon olive oil </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon salt </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon garlic salt </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><metricconverter productid="4 ounces" w:st="on">4 ounces</metricconverter> crumbled feta cheese </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach and onions in oil until tomatoes are softened. Sprinkle with salt and garlic salt. Reduce heat. Stir in the cheese; until heated through. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Drain linguine; transfer to a serving bowl. Add tomato mixture; toss to coat.<b> </b> <br />
<br />
Irish Corned Beef & Cabbage</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIxpUu5m46-9oYjYmh3lhMEphYZJVRgy12pOmtpu3zr4gXRRahigabcM-QXnSO5Ss45pQs0Hju-8s_9tHOUJ8ZIv4XeHi-81aQGQCGcPnP1ekQwKanGwELMhOP7-JCtjY98sqHSEgBRM/s1600/Corned+Beef+and+Cabbage.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIxpUu5m46-9oYjYmh3lhMEphYZJVRgy12pOmtpu3zr4gXRRahigabcM-QXnSO5Ss45pQs0Hju-8s_9tHOUJ8ZIv4XeHi-81aQGQCGcPnP1ekQwKanGwELMhOP7-JCtjY98sqHSEgBRM/s1600/Corned+Beef+and+Cabbage.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 small onion, sliced </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 small carrots, cut into chunks </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 medium potatoes, cut into chunks </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 corned beef brisket with spice packet (<metricconverter productid="1 pound" w:st="on">1 pound</metricconverter>) </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/3 cup unsweetened apple juice </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 whole cloves </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon brown sugar </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 teaspoon grated orange peel </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 teaspoon prepared mustard </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 cabbage wedges </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Place onion in a 3-qt. slow cooker. Top with carrots, potatoes and brisket. Combine the apple juice, cloves, brown sugar, orange peel, mustard and contents of spice packet; pour over brisket. Cover and cook on high for 3-1/2 to 4 hours. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Add cabbage; cover and cook 30 minutes longer or until meat and vegetables are tender. Strain and discard cloves; serve pan juices with corned beef and vegetables.<b> </b> </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynH-u_q_ZzODb_COjPHN5PpGag1lZ5iwp9G-VUv5awMYcC1dIZpIVtMc95BIx3rYWBP5U1xfaUhs-otYWDXttNCTwxoulxXSKN4hNs87HwHfRnieUtW6Z3Vg0kOiODvuLTY_qV8V18p8/s1600/Irish+Stew.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynH-u_q_ZzODb_COjPHN5PpGag1lZ5iwp9G-VUv5awMYcC1dIZpIVtMc95BIx3rYWBP5U1xfaUhs-otYWDXttNCTwxoulxXSKN4hNs87HwHfRnieUtW6Z3Vg0kOiODvuLTY_qV8V18p8/s200/Irish+Stew.jpg" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Irish Stew</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup all-purpose flour </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3/4 teaspoon salt, optional </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon pepper </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1-1/2 to <metricconverter productid="2 pounds" w:st="on">2 pounds</metricconverter> beef top round steak, cut into 1-inch cubes </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon vegetable oil </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (<metricconverter productid="8 ounces" w:st="on">8 ounces</metricconverter>) tomato sauce </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 cups water </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 large onion, sliced </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 teaspoon dried marjoram </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 bay leaf </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><metricconverter productid="1 pound" w:st="on">1 pound</metricconverter> carrots, cut into 1-inch pieces </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 package (<metricconverter productid="10 ounces" w:st="on">10 ounces</metricconverter>) frozen peas </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
<b>DUMPLINGS:</b> </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup all-purpose flour </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 teaspoon baking powder </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup milk </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 egg, lightly beaten </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon vegetable oil </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon chopped fresh parsley, optional </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large bowl, combine flour, salt if desired and pepper; set aside 2 tablespoons. Add meat to bowl and toss to coat. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a Dutch oven or large soup kettle, over medium heat, cook the meat in oil until no longer pink; drain. Stir in tomato sauce, water and reserved flour mixture. Add onion, marjoram and bay leaf; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Add carrots; cover and simmer for 45 minutes. Stir in peas. Cover and simmer for 15 minutes for until the vegetables are tender. Remove bay leaf. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">For dumplings, in a large combine flour and baking powder. Stir in milk, egg, oil and parsley if desired. Drop by tablespoonfuls onto simmering stew. Cover and cook for 12-14 minutes or until done. Do not lift the cover. Serve immediately.<b> </b> </div><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><br style="mso-special-character: line-break;" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMOznuwqCVLk4Ip0zh2mNIZUku5wcK6ls-lbOBK7Ok3NnLH_WuShqLYfKvuMPgOAPVO128QT8UVvWaJt9FeT0JLOKH3iSNrU6Q5Ut0hyphenhyphenU0N4gKwdJuXqarDZvT9UeyUYLYONn3MIyy2o/s1600/Indian+Spicy+Chicken+tenders.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMOznuwqCVLk4Ip0zh2mNIZUku5wcK6ls-lbOBK7Ok3NnLH_WuShqLYfKvuMPgOAPVO128QT8UVvWaJt9FeT0JLOKH3iSNrU6Q5Ut0hyphenhyphenU0N4gKwdJuXqarDZvT9UeyUYLYONn3MIyy2o/s1600/Indian+Spicy+Chicken+tenders.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Indian Spice Chicken tenders</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon water </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon salt </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon crushed red pepper flakes </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon curry powder </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/8 teaspoon <i>each</i> ground turmeric, ginger and cinnamon </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/8 teaspoon paprika </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 pound chicken tenderloins </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a small bowl, combine water and seasonings; brush over both sides of chicken tenders. Place in a large resealable plastic bag; seal bag and refrigerate for 15 minutes. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Place chicken on a broiler pan coated with cooking spray. Broil 3-<metricconverter productid="4 in" w:st="on">4 in</metricconverter>. from the heat for 3 minutes on each side or until meat is no longer pink.<b> </b> </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">German Bratwurst </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 bacon strips, diced</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">5 uncooked bratwurst links</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 teaspoon cornstarch</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup chicken broth</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons <city w:st="on"><place w:st="on">Dijon</place></city> mustard</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon brown sugar</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon white wine <i>or</i> additional chicken broth</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon cider vinegar</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/8 teaspoon celery seed</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use). Drain, reserving 4 tablespoons drippings. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink. Remove and keep warm. Drain skillet. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine, vinegar and celery seed to skillet; cook and stir over medium heat until mixture is hot and bubbly. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Gradually add cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes longer or until glazed.<b> </b></div><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" /></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9KIv6FLg0heBZeFVH7fBGsIVGyDRERtKsuXsq_SBsuORN2tksz7RyFOT9BuIsP9bx5wpFgCoI8xVP4JxAna19JQvzezfZoWH5eLbl50U62TKEgyoTco_956cil7mrj8g895_YfTTm-0/s1600/Alaskan+Halibit+Lasagna.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9KIv6FLg0heBZeFVH7fBGsIVGyDRERtKsuXsq_SBsuORN2tksz7RyFOT9BuIsP9bx5wpFgCoI8xVP4JxAna19JQvzezfZoWH5eLbl50U62TKEgyoTco_956cil7mrj8g895_YfTTm-0/s1600/Alaskan+Halibit+Lasagna.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Alaskan Halibut</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">6 tablespoons butter, <i>divided</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1-1/2 pounds halibut steaks, bones removed and cut into 1-inch cubes</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3/4 teaspoon dried thyme</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 garlic cloves, minced</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/3 cup all-purpose flour</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 teaspoon salt</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1-1/2 cups chicken broth</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup heavy whipping cream</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">8 ounces lasagna noodles, cooked and drained</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 cups (8 ounces) shredded Swiss cheese</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Minced fresh parsley, optional</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Add garlic; cook 1 minute longer. Remove and set aside. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a greased 13-in. x 9-in. baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVUMb7F9HNXuZddlB04fL4WhBg-bkqWRCjSBS3X_oNas9cPS5XaA771iqVUxPeLGoPx3pRtUA-DwFhhxYTHmPgge7s92zwuPAImNwLDygfA-fB8hfKQLW2aJh9j9vfK-3khZAcxTtMbE/s1600/Italian+Stew.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVUMb7F9HNXuZddlB04fL4WhBg-bkqWRCjSBS3X_oNas9cPS5XaA771iqVUxPeLGoPx3pRtUA-DwFhhxYTHmPgge7s92zwuPAImNwLDygfA-fB8hfKQLW2aJh9j9vfK-3khZAcxTtMbE/s1600/Italian+Stew.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">Italian Stew</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">1 pound ground beef</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">1/2 pound bulk mild Italian sausage</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">1 cup chopped onion</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">1 can (15 ounces) cannellini <i>or</i> white kidney beans, rinsed and drained</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">2 cups cut fresh green beans</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">1 can (14-1/2 ounces) Italian stewed tomatoes</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">1 cup vegetable broth</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">1 can (6 ounces) tomato paste</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">2 teaspoons dried oregano</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">1 teaspoon salt</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">1/2 teaspoon pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">1 bunch escarole, trimmed and torn</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">1/2 cup shredded Parmesan cheese</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">In a large skillet or Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add cannellini, green beans, tomatoes, broth, tomato paste, oregano, salt and pepper. </div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add escarole; cover and simmer 5 minutes longer or until escarole is wilted. Sprinkle with Parmesan cheese.<b> </b></div><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dVGjGPsEeZXuBCkY_EMymYCvyBpgshCvkF8HpiBQKk6INT0-WXLPXEgsO1CDpuJmEUaMZpzJsbPkkbumpFEDbD2w_NEUcPIfvpMpuO6oqyl21oOU9k2SrEHW-8BGdTP1vaWA-pFWKu4/s1600/french+toast+custard.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dVGjGPsEeZXuBCkY_EMymYCvyBpgshCvkF8HpiBQKk6INT0-WXLPXEgsO1CDpuJmEUaMZpzJsbPkkbumpFEDbD2w_NEUcPIfvpMpuO6oqyl21oOU9k2SrEHW-8BGdTP1vaWA-pFWKu4/s1600/french+toast+custard.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">French Toast Custard</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">8 to 10 slices day-old French bread (1 inch thick)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">5 tablespoons butter, melted</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 eggs</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 egg yolks</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 cups milk</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup heavy whipping cream</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup sugar</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon vanilla extract</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon ground nutmeg</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Confectioners' sugar, optional</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Brush both sides of bread with butter; place in a greased 13-in. x 9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and nutmeg; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Cool 10 minutes before serving. Dust with confectioners' sugar if desired. </div><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPCgvCLYuAmKgr9dg9hSPnChGBojzOdSa3AqLM6VaAl7Fsj3W82VC9vai1ePGIPQif-9xGZqqnm7tmlTbR3g18tvevr62sdqIhGi_NYJE9nbqjvRX-LC9FSWk2ldre778x6bO7ADrpx8/s1600/Italian+chicken.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPCgvCLYuAmKgr9dg9hSPnChGBojzOdSa3AqLM6VaAl7Fsj3W82VC9vai1ePGIPQif-9xGZqqnm7tmlTbR3g18tvevr62sdqIhGi_NYJE9nbqjvRX-LC9FSWk2ldre778x6bO7ADrpx8/s1600/Italian+chicken.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Italian Chicken</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 boneless skinless chicken breast halves (4 ounces <i>each</i>)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup Italian salad dressing</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons grated Parmesan cheese</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon salt, optional</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Minced fresh parsley</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Place chicken in a greased 9-in. square baking dish. Drizzle with salad dressing; sprinkle with Parmesan cheese and salt if desired. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.<b> </b></div><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmg_g7RcHGSY7nMsHseDPHzdRlYk1NuQf6RpguO9bzydA4Nx5vrj2x9MlzgQND2IkhIFFN4SNFh4jYJTgZUt1pSAWI0B-M6hMytuBUVbDk6A7Vs0dxfRy8lZeswtzaBzK-crQMR8BBRk/s1600/quesadilla%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmg_g7RcHGSY7nMsHseDPHzdRlYk1NuQf6RpguO9bzydA4Nx5vrj2x9MlzgQND2IkhIFFN4SNFh4jYJTgZUt1pSAWI0B-M6hMytuBUVbDk6A7Vs0dxfRy8lZeswtzaBzK-crQMR8BBRk/s1600/quesadilla%5B1%5D.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Chicken Quesadilla</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-spacerun: yes;"> </span>5 ounces skinless chicken breast halves</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Low fat italian salad dressing, for coating</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 12-inch wheat tortilla</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Melted butter </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup shredded Cheddar or Monterrey Jack Cheese</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon plus 1/4 cup fresh tomato, diced</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon jalapeno pepper, diced</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Abundance Yeah Cajun </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><sup><span style="font-size: 8.5pt;">1</span></sup>/<span style="font-size: 8.5pt;">2</span> cup lettuce, shredded</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">sour cream</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Fresh garden salsa for dipping</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Place skinless chicken breast in a bowl with enough italian dressing to coat; allow to marinate 30 minutes in refrigerator.<br />
Grill marinated chicken until done in a pan. Cut into 3/4 inch pieces and set aside.<br />
Brush one side of wheat tortilla with pace in saucepan over medium heat.<br />
On one half of tortilla, add cheese 1 tablespoon tomatoes, peppers, and Cajun seasoning (in that order). Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that the cheese is on top of the chicken. <br />
Cook until very warm throughout. Remove from pan to serving plate and cut into six equal wedges on one side of plate.<br />
On the other side put lettuce, top with 1/4 cup tomatoes, and then top with fat sour cream.<br />
Serve with your favorite salsa in a small bowl on the side.</div><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHaEz5z05rQoR3GazSahkAjIuBdKnDpa1USt8l6_NbOYJWpmLnTWp8cAa-oExjNQ5aFQIHrAabIzd0B9EsONC_VmZqVDWLG3xbKIUoo06PwlcpC1sVG_iUqU7rohA_bTlrfaxozDEaDwY/s1600/Shrimip+Alfredo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHaEz5z05rQoR3GazSahkAjIuBdKnDpa1USt8l6_NbOYJWpmLnTWp8cAa-oExjNQ5aFQIHrAabIzd0B9EsONC_VmZqVDWLG3xbKIUoo06PwlcpC1sVG_iUqU7rohA_bTlrfaxozDEaDwY/s1600/Shrimip+Alfredo.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Shirmip Alfredo</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup chopped fresh mushrooms</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 teaspoon butter</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 green onion, sliced</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 package (5 ounces) frozen cooked salad shrimp, thawed</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons plus 1/2 cup Alfredo sauce, <i>divided</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">6 jumbo pasta shells, cooked and drained</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Lemon wedges and fresh parsley</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a skillet, saute mushrooms in butter until almost tender. Add onion; cook until tender. Stir in the shrimp and 2 tablespoons Alfredo sauce. Pour 1/4 cup of the remaining sauce into a greased 8-in. square baking dish. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Fill each pasta shell with 2 tablespoons shrimp mixture; place in baking dish. Top with the remaining Alfredo sauce. Cover and bake at 350° for 20-25 minutes or until bubbly. Serve with lemon and parsley.</div><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" /></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVUMb7F9HNXuZddlB04fL4WhBg-bkqWRCjSBS3X_oNas9cPS5XaA771iqVUxPeLGoPx3pRtUA-DwFhhxYTHmPgge7s92zwuPAImNwLDygfA-fB8hfKQLW2aJh9j9vfK-3khZAcxTtMbE/s1600/Italian+Stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVUMb7F9HNXuZddlB04fL4WhBg-bkqWRCjSBS3X_oNas9cPS5XaA771iqVUxPeLGoPx3pRtUA-DwFhhxYTHmPgge7s92zwuPAImNwLDygfA-fB8hfKQLW2aJh9j9vfK-3khZAcxTtMbE/s1600/Italian+Stew.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BV7af_bsDCcc6Gw6wKrjLUJJfCVqMUGA98Wqqxmiys1CI5kgg8zc2AgGG89C3d6TapnNJftUbv1z4DCwn0fzMLK06gmHjEq1lsS7HmIkCEcw4EhplI4wuJSStstDPZEOW83QguYfou8/s1600/Greece+beef+and+Potato+moussaka.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BV7af_bsDCcc6Gw6wKrjLUJJfCVqMUGA98Wqqxmiys1CI5kgg8zc2AgGG89C3d6TapnNJftUbv1z4DCwn0fzMLK06gmHjEq1lsS7HmIkCEcw4EhplI4wuJSStstDPZEOW83QguYfou8/s200/Greece+beef+and+Potato+moussaka.jpg" width="200" /></a></div><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com28tag:blogger.com,1999:blog-4987943305371544193.post-86242187477019563562010-09-28T19:33:00.003-04:002010-10-11T17:42:47.668-04:00Recipes Using Abundance Yeah Product Line<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgYxkW3hIZ6p08rolWSjw5157d-THvhyphenhyphenaI2awBpPuEO_AalhhENqfyHBvtZIWwn1W4xN-GrfBwZnVdTJhv3MsLUq2iFq9wHe-t74Qt_3ZP-AIlvVs4c22yxmIh81IpMkLZ7zXjf3wzAA/s1600/Thank+You+graphic+for+Abundance+Yeah+1000p+x+1000p.png" imageanchor="1" style="clear: left; float: left; height: 282px; margin-bottom: 1em; margin-right: 1em; width: 240px;"><img border="0" height="200" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgYxkW3hIZ6p08rolWSjw5157d-THvhyphenhyphenaI2awBpPuEO_AalhhENqfyHBvtZIWwn1W4xN-GrfBwZnVdTJhv3MsLUq2iFq9wHe-t74Qt_3ZP-AIlvVs4c22yxmIh81IpMkLZ7zXjf3wzAA/s200/Thank+You+graphic+for+Abundance+Yeah+1000p+x+1000p.png" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";">I’m often asked how to jazz up everyday meals. My answer is always the same spices my dear, spices. I have a line of spices that can jazz up the most boring of dishes.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";">In this post you will find a list of my spice line that can be ordered directly from me via email <a href="mailto:abundanceyeah@gmail.com"><span style="color: blue;">abundanceyeah@gmail.com</span></a> and recipes that they can be used in. Even if you think you are not a good cook. I’m telling you that you are. </span><span lang="EN" style="color: black; font-family: "Trebuchet MS";">I have broken these recipes up into two categories, easy and well not as easy, with a sub-category of everyday or weekend. The weekend recipes are also good ones for special occasions. Now the easy ones are always good for a quick dinner, potluck and/or unexpected guest. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMqrsBQyhacRPhRMR8evpEBooZj_s4gfBQWJnfqs7AajjSA1wkoEB26C3qEUtu6XawfAT6eIWqv0tiS3xWeBnjEqVSmZ8tW_hpG_yovL6y4PmVQ9EodlBtyRjgXZ83ySw6TQCclqsGXU/s1600/Redescoverinf+Set+All+Sizes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMqrsBQyhacRPhRMR8evpEBooZj_s4gfBQWJnfqs7AajjSA1wkoEB26C3qEUtu6XawfAT6eIWqv0tiS3xWeBnjEqVSmZ8tW_hpG_yovL6y4PmVQ9EodlBtyRjgXZ83ySw6TQCclqsGXU/s320/Redescoverinf+Set+All+Sizes.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b><span style="color: #990000;">SPICY RAGIN’ CAJUN FLANK STEAK </span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b><span style="color: #990000;">EASY EVERYDAY </span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/3 cup sour cream</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons mayonnaise</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8bnkhyUvbJFAGiVIB-OZ8XCFXzTG3ZJ1ksMJc7lz2M-62fpFewFAecl0SmkF1jt5YNkVs7-Eco5aYl__WsZZc7SThNwPHNiHJ5XgnDTy5qSHKc9b-b0J_n-FbsaLORCLDEhvyR141298/s1600/ragin.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/AVvXsEj8bnkhyUvbJFAGiVIB-OZ8XCFXzTG3ZJ1ksMJc7lz2M-62fpFewFAecl0SmkF1jt5YNkVs7-Eco5aYl__WsZZc7SThNwPHNiHJ5XgnDTy5qSHKc9b-b0J_n-FbsaLORCLDEhvyR141298/s200/ragin.JPG" width="137" /></a></div>1 Tablespoon of <b>Abundance Yeah Ragin’ Cajun Seasoning </b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 teaspoon celery salt</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons chili sauce</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon lime juice</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 to 1 teaspoon crushed red pepper flakes</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 beef flank steak (1 to 1-1/2 pounds)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a small bowl, combine the sour cream, mayonnaise, ragin cajun seasoning and celery salt; cover and refrigerate until serving. Combine the <b><span style="color: #990000;">Abundance Yeah Ragin’ Cajun Seasoning</span>, </b>chili sauce, lime juice, pepper flakes and salt; brush on each side of steak. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Broil 2-3 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°;medium, 160°; well-done, 170°). Let stand for 5 minutes. Cut across the thin strips. Serve with the sour cream sauce.<b> </b>6 servings.</div><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 12pt;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qrLIN5ElBwEzKyQ6uLDfIDx1CiOk1k1m1QLTAL1c8nkKZ8TqoGDTRZKiZEijHTex4Tafd7FQivALYvcN1ius1A7CRPh5lI7d_SHvo0CK38xSPzNkmaPeo5_pNN-r2ObSi7BmlEsRmko/s1600/Cajun+Pork+Chops.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qrLIN5ElBwEzKyQ6uLDfIDx1CiOk1k1m1QLTAL1c8nkKZ8TqoGDTRZKiZEijHTex4Tafd7FQivALYvcN1ius1A7CRPh5lI7d_SHvo0CK38xSPzNkmaPeo5_pNN-r2ObSi7BmlEsRmko/s200/Cajun+Pork+Chops.jpg" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";"><b><span style="color: red;">Cajun Pork Chops </span></b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";"><b><span style="color: red;">EASY EVERYDAY</span></b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 boneless pork chops (1-1/2 inches thick and 4 ounces <i>each</i>)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 teaspoons paprika</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">¼ cup flour</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 teaspoons rubbed sage</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons AbundanceYeah Cajun Seasoning</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons butter</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Make a horizontal cut through each pork chop from one side to within 1/4 in. of the opposite side. Open chops and flatten to 1/4-in. thickness; </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large resealable plastic bag, combine flour and seasonings. Add pork, a few pieces at a time, and shake to coat. In a large heavy skillet, heat butter on medium until hot. Cook the chops for 2-3 minutes on each side or meat juices run clear.<b> </b> 4 servings.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";"> </span><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;"><span style="color: #b45f06;">Jambalaya</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;"><span style="color: #b45f06;">NOT SO EASY WEEKEND </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">16 ounces smoked ham hocks </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">4 cups water </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">4 bay leaves</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">1-3/4 pounds uncooked shrimp in their shells (you can take shell off if you like)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">2 cups boiling water </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">1 teaspoon extra light olive oil with a dash of sesame oil </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">1 onion, peeled and chopped</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">2 garlic cloves, peeled and chopped</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">1/2 cup chopped celery </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">1 tablespoon tomato paste </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">8 ounces lean ham steak </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">1-2 tablespoons of Abundance Yeah Cajun Seasoning (strat with less you can always add more)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">1-1/2 cups uncooked long grain rice, rinsed</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">1 (28 ounce) can Italian plum tomatoes, drained and roughly chopped</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">1/4 cup fresh chopped parsley </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 10pt;">Assemble:</span></b><span lang="EN"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN">Cover the ham hocks with cold water. Bring to a boil and cook 5 minutes. Remove the hocks and discard the water.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN">Place the blanched ham hocks into 4 cups of fresh water, add the bay leaves and simmer 1 hour, or pressure cook for 20 minutes.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN">Remove the ham hocks, strain and reserve liquid. Cut lean meat in shreds and discard all fat and bone. Return the reserved liquid to the saucepan and reduce to 2 cups to make a ham hock stock. Skim off any surplus fat.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN">Cook the shrimp in 2 cups boiling water for 3 minutes. Remove the shrimp and pour the liquid into the ham hock stock.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN">Put the cooked shrimp directly into ice water; peel, devein and slice in half lengthwise. Put the shells into the ham hock stock and continue cooking until reduced to 3 cups.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN">In a large sauté pan, heat the oil and fry the onion, garlic and celery. After 2 minutes, add the tomato paste and cook 1 minute. Heat caramelizes the tomato paste into a deep brown color. Cut the ham steak into bite sized cubes and add to vegetables with the shredded ham hock meat.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN">Place the thyme, cloves and cayenne pepper into a coffee bean grinder or a small food mill. Grind the spices to create a wonderfully fragrant powder. Put half the Abundance Yeah Cajun Seasoning mixture in the ham hock stock and half in the vegetables.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN">Remove the shrimp shells from the stock.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN">Cook the rice in 3 cups of the ham hock stock for about 20 minutes, or until all the liquid has been absorbed. Never stir the rice while cooking—it can break its texture into a mush.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN">Combine the cooked rice with the vegetables and ham. Add the tomatoes and the shrimp.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN">Stir in the parsley. Now taste it...add more Abundance Yeah Cajun Seasoning if everyone likes it hot and spicy. Serve it hot!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN">Order Abundance Yeah Cajun Seasoning from me directly (<personname w:st="on">abundanceyeah@gmail.com</personname>) </span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN">I recommend you order the spicy spice kit (1oz) of 6 for $20.00 picture below. Shipping is $4.95 US Only</span><br />
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<b><span lang="EN"> </span>Jerk Boneless Chicken Breast</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b>EASY EVERYDAY</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjFB2W2aTzfv5-mCpO7YwELwEchqJjbZ-B8YpKNUXeqg4M8fcU_8ldTEUHrw4fOUdaxBKze5xHd5AgJpLNY5Ci5gcnOPMbGnT3oBk1-g5FO9dOmx-U8TdmwGhZfIvbeKne1b9qZ6u5dw/s1600/Jerk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjFB2W2aTzfv5-mCpO7YwELwEchqJjbZ-B8YpKNUXeqg4M8fcU_8ldTEUHrw4fOUdaxBKze5xHd5AgJpLNY5Ci5gcnOPMbGnT3oBk1-g5FO9dOmx-U8TdmwGhZfIvbeKne1b9qZ6u5dw/s200/Jerk.jpg" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3/4 cup water</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 green onions, chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons canola oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon hot pepper sauce</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 garlic cloves, minced</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons of Abundance Yeah Kickin Jerk Seasoning</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 teaspoon salt</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 boneless skinless chicken breast halves (4 ounces <i>each</i>)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a small saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room temperature. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 40 minutes. Transfer remaining marinade to a small bowl; cover and refrigerate for basting. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until a meat thermometer reads 170°, basting occasionally with reserved marinade. Yield: 4 servings.</div><b><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 18pt;"><br clear="all" style="page-break-before: always;" /></span></b><br />
<h2 style="margin: 0in 0in 0pt;"><span style="font-size: 12pt;">Herb Grilled Pork</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHc27xuQNneXjcinfGINw69xTbu0ONyGGUgd8SVZAyNi-QejOVzmD5-oS7MdlDKdHLrrHQO2n2kY9QegRu9t3UoBHWVxG0tMzfk0FEPd1VSYUygIzs3C2n6tC2YMHNSgyGAUivWgUuc8/s1600/Herb+Pork.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHc27xuQNneXjcinfGINw69xTbu0ONyGGUgd8SVZAyNi-QejOVzmD5-oS7MdlDKdHLrrHQO2n2kY9QegRu9t3UoBHWVxG0tMzfk0FEPd1VSYUygIzs3C2n6tC2YMHNSgyGAUivWgUuc8/s200/Herb+Pork.jpg" width="200" /></a></div><h2 style="margin: 0in 0in 0pt;"><span style="font-size: 12pt;">EASY EVERYDAY </span></h2><h2 style="margin: 0in 0in 0pt;"><span style="font-size: 12pt;"></span></h2><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons dill seed, crushed</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon fennel seed, crushed</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoon <b>Abundance Yeah Herb Rub</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 teaspoon lemon-pepper seasoning</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 boneless whole pork loin roast (3-1/2 to 4 pounds)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a small bowl, combine the seasonings; rub over pork roast. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Prepare grill for indirect heat; place a pan of water in the center. Grill roast, covered, for 1-1/2 to 2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing.<b> Yield: </b>10-12 servings.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxIe1y6Ylc8x7qYj4EYyNHKeNFQYN9bJqAuLq9PTF3bCl9xYl-FtBwrZQO0CRC-g9jaDtk7-iEaMrMCeaVzdh0oxkfOrxMhBum8BlwL2hC42HGlXd3oITyh_JAJ9Q8L_vrIjdhYU9BmE/s1600/Herb+Sea+Salt+Rub+ALL.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxIe1y6Ylc8x7qYj4EYyNHKeNFQYN9bJqAuLq9PTF3bCl9xYl-FtBwrZQO0CRC-g9jaDtk7-iEaMrMCeaVzdh0oxkfOrxMhBum8BlwL2hC42HGlXd3oITyh_JAJ9Q8L_vrIjdhYU9BmE/s200/Herb+Sea+Salt+Rub+ALL.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">This can also be cooked in the oven 350 degrees for 1 ½ hour covered to hold the juice.</div><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 12pt;"><br clear="all" style="page-break-before: always;" /></span><br />
<div style="margin: 0in 0in 0pt;"><b><span style="color: #274e13;">Farfalle with Spinach Pesto</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpAaNWCftnFJ4sTH1khw-xfXc513hcw1DEVgeRfOITajdDYgrzRDFyVjgQkxPeDwUsatQCAFag24e6x9x30IZIwjRmzEiKfKQ2c24yASQUPGciAmTDnsaG-oXB72hYuqKkQyiQnsWMDc/s1600/for+herb+spice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpAaNWCftnFJ4sTH1khw-xfXc513hcw1DEVgeRfOITajdDYgrzRDFyVjgQkxPeDwUsatQCAFag24e6x9x30IZIwjRmzEiKfKQ2c24yASQUPGciAmTDnsaG-oXB72hYuqKkQyiQnsWMDc/s200/for+herb+spice.jpg" width="200" /></a></div><div style="margin: 0in 0in 0pt;"><b><span style="color: #274e13;">EASY EVERYDAY</span></b></div><div style="margin: 0in 0in 0pt;"><br />
</div><div style="margin: 0in 0in 0pt;">1/3 cup blanched almonds<br />
8 ounces fresh spinach<br />
4 tbsp unsalted butter<br />
4 scallions, cut into 1-inch lengths<br />
2 medium garlic cloves, split in half<br />
4 tablespoons of Abundance Yeah Herb Seasoning Rub<br />
1/2 cup olive oil<br />
½ teaspoon salt<br />
1 teaspoon freshly milled black pepper (optional)<br />
1 cup freshly grated Sardo cheese or 1/2 cup Romano and 1/2 cup Parmigiano cheese<br />
1 lb farfalle (bow pasta)</div><div style="margin: 0in 0in 0pt;"><b></b></div><div style="margin: 0in 0in 0pt;"><br />
</div><div style="margin: 0in 0in 0pt;">1 – To toast almonds, place them on a cookie sheet and toast on center rack of pre-heated 350 F oven for 5 to 7 minutes. Remove from oven and let cool to room temperature. Place in food processor fitted with metal blade. Run machine nonstop until coarsely chopped. Set aside.</div><div style="margin: 0in 0in 0pt;">2 – Wash spinach several times in lukewarm water. Remove stems. Blot leaves dry with paper towel and snip into 1-inch pieces; set aside.</div><div style="margin: 0in 0in 0pt;">3 – In a small saucepan, melt 3 tbsp butter over low heat. Add scallions and garlic and cook, covered, Abundance Yeah Herb Seasoning Rub until tender, about 3 minutes.</div><div style="margin: 0in 0in 0pt;">4 – Place scallion-garlic mixture in food processor fitted with metal blade. Add spinach, parsley, olive oil, 1/2 tsp salt and pepper. Turn machine on and run nonstop for 30 seconds. Stop machine once or twice and scrape down inside of work bowl with a rubber spatula. Run machine until you have a smooth, thick paste. Transfer to a bowl and blend in Sardo cheese or Romano-Parmigiano mixture with a fork.</div><div style="margin: 0in 0in 0pt;">5 – Cook cook in 6 quarts boiling water with 1 tbsp salt until al dente. Before draining pasta, take about 1/2 cup of pasta water and set aside. Drain pasta in colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss half of the pesto sauce and half of the almonds with pasta. Add about 6 tbsp of the pasta water and toss. Add remaining pesto sauce and toss well again. Garnish with remaining almonds and serve with additional freshly grated cheese.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";">Order Abundance Yeah Herb Seasoning Rub from me directly (<personname w:st="on">abundanceyeah@gmail.com</personname>) </span></div><h2 style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";"><span style="font-size: small;">I recommend you order the spice kit (1oz) of 6 for $20.00 picture below. You can choose from a list of spices. Shipping is $4.95 US $11.95 <place w:st="on"><country-region w:st="on">Canada</country-region></place></span></span><span lang="EN" style="color: black; font-family: "Trebuchet MS";"><br clear="all" style="page-break-before: always;" /></span><span style="font-size: 12pt;">Curry Sesame Asparagus Salad</span></h2><h2 style="margin: 0in 0in 0pt;"><span style="font-size: 12pt;">EASY EVERYDAY</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUEW-w0cYmAZIUJ4dmieICW3VMSCaEQmhcSEG3cUekvFMnDhzKQVVdyYcMwKWVV8JQPK-9fSx6hfWjNYG0DvaneIINua-naCwO0nT-oPIO2RmV6d4bDJmqBj9lBsOxGk604k3EynaW6c/s1600/Curry+salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUEW-w0cYmAZIUJ4dmieICW3VMSCaEQmhcSEG3cUekvFMnDhzKQVVdyYcMwKWVV8JQPK-9fSx6hfWjNYG0DvaneIINua-naCwO0nT-oPIO2RmV6d4bDJmqBj9lBsOxGk604k3EynaW6c/s200/Curry+salad.jpg" width="200" /></a></div><h2 style="margin: 0in 0in 0pt;"><span style="font-size: 12pt;"></span></h2><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 pound fresh asparagus, cut into 1-inch pieces</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup water</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">8 cups torn romaine</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 green onion, chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons chopped pimientos</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1-2 teaspoons of <b>Abundance Yeah Curry Sesame Salt</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons lemon juice</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons vegetable oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon dried basil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/8 teaspoon salt</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a saucepan, combine asparagus and water; bring to a boil. Reduce heat; cover and simmer for 4-8 minutes or until asparagus is crisp-tender. Drain. Place asparagus in a large bowl and chill. Just before serving, add romaine, onion and pimientos. In a small bowl, <b>Abundance Yeah Curry Sesame Salt,</b> lemon juice, oil, pepper, basil and salt; pour over salad and toss.<b> Yield: </b>10-12 servings</div><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 12pt;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">Southwest Burger</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">EASY EVERYDAY</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFXX3_D8YwjrTIbkYH-Szg_17ZHDjHZXc_Tv8765_4-2qb3JKQ7CPnmyCkQ2Nh35eVeEzgQZ32VXsqFdofM6_kuiuiUJZhHvWG07neQo7gEF6hCGy9Qx30Ciqnq4m4lKS5IzminC5ctA/s1600/SW+Burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFXX3_D8YwjrTIbkYH-Szg_17ZHDjHZXc_Tv8765_4-2qb3JKQ7CPnmyCkQ2Nh35eVeEzgQZ32VXsqFdofM6_kuiuiUJZhHvWG07neQo7gEF6hCGy9Qx30Ciqnq4m4lKS5IzminC5ctA/s1600/SW+Burger.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (15 ounces) black beans, rinsed and drained</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 small red onion, finely chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup frozen corn, thawed</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup dry bread crumbs</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (4 ounces) chopped green chilies</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons Abundance Yeah Southwest Seasoning</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons Worcestershire sauce</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 pound lean ground beef or 1 pound extra-lean ground turkey</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup fat-free mayonnaise</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup Abundance Yeah Sassy Salsa</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">8 slices pepper Jack cheese (1/2 ounce <i>each</i>)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">8 whole wheat hamburger buns, split</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkP0uVV_4wpmK0zg8KRPVY5zB3zrQYO2f9G6qbrIQIQI_hv5gTBIUawvRWPakMs-eAJ88CrC1c0bpLHDwaZiNwSy95f2vn_MCRD17k2JwBbfVFmUlQPfREb9RcU_eT03BQIOM5ZPJfPGk/s1600/SW+All.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkP0uVV_4wpmK0zg8KRPVY5zB3zrQYO2f9G6qbrIQIQI_hv5gTBIUawvRWPakMs-eAJ88CrC1c0bpLHDwaZiNwSy95f2vn_MCRD17k2JwBbfVFmUlQPfREb9RcU_eT03BQIOM5ZPJfPGk/s320/SW+All.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large bowl, coarsely mash beans. Stir in the onion, corn, bread crumbs, chilies, </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Worcestershire sauce and seasonings. Crumble beef or turkey over mixture and mix well.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"> Shape into eight patties. Refrigerate for 1 hour. Combine mayonnaise and salsa; refrigerate until serving. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear. Top with cheese; cover and grill 1-2 minutes longer or until cheese is melted. Serve on buns with toppings if desired. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">OPTIONAL TOPPINGS:</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Lettuce leaves, tomato slices and red onion rings</div><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 12pt;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #a64d79;"><b>Aroma Asian Shrimp</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6FaUDRUzkYB4kBHAxETFIPwp-pCZrkgB4hdAS7ltaxA66HQLvJPzZbtFTQBkuGI1Sx3Kn6ugQgiSFmex2oZIoq_dO2plqBnPs-FdMXYq4sFKUi7MkAuzbZOwhkXyyWEQrOJCQoi2TwU/s1600/Asian+Shrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6FaUDRUzkYB4kBHAxETFIPwp-pCZrkgB4hdAS7ltaxA66HQLvJPzZbtFTQBkuGI1Sx3Kn6ugQgiSFmex2oZIoq_dO2plqBnPs-FdMXYq4sFKUi7MkAuzbZOwhkXyyWEQrOJCQoi2TwU/s1600/Asian+Shrimp.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #a64d79;"><b>EASY EVERYDAY </b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon cornstarch</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup reduced-sodium chicken broth</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons reduced-sodium soy sauce</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 tablespoons rice vinegar</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 to 2 tablespoons of <b>Abundance Yeah Aroma Asian Seasoning</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 to 2 tablespoons Thai chili sauce</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon minced fresh gingerroot</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 teaspoon minced garlic</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 pound uncooked medium shrimp, peeled and deveined</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 teaspoons sesame oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 tablespoons chopped green onions</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 head bok choy, trimmed</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Hot cooked rice, optional</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a small bowl, combine cornstarch and broth until smooth; stir in the <b>Abundance Yeah Aroma Asian Seasoning</b> soy sauce, vinegar, chili sauce, ginger and garlic. Set aside. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 12pt;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJz42DHZ9Ebf-boS1UwT51VTotCmV-GjpEBlq73fc_MsCUmr1XerP1SNxvSKrQL1kAh_vRLj47fNnE3LFUKEdVAnlhVrXqpHllbGie9HfDdJObRcQYP1UODlq9vq_0tgpI4qc7mxrA5eY/s1600/Curry+stir+fry.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJz42DHZ9Ebf-boS1UwT51VTotCmV-GjpEBlq73fc_MsCUmr1XerP1SNxvSKrQL1kAh_vRLj47fNnE3LFUKEdVAnlhVrXqpHllbGie9HfDdJObRcQYP1UODlq9vq_0tgpI4qc7mxrA5eY/s1600/Curry+stir+fry.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";"><span style="color: orange;"><b>Curry Sesame Beef Stir Fry</b></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";"><span style="color: orange;"><b>EASY EVERYDAY</b></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 tablespoons soy sauce</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 garlic cloves, minced</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon minced gingerroot <i>or</i> 1 teaspoon ground ginger</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 tablespoons vegetable oil, <i>divided</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 pound beef top sirloin steak, cut into 1/8 inch strips</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 large onion, cut into 1-inch pieces</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 medium green pepper, cut into 1-inch pieces</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 medium sweet red pepper, cut into 1-inch pieces</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 large celery ribs, sliced</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup cold water</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">5 teaspoons cornstarch</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 to 2 teaspoons Abundance Yeah Curry Sea Sesame Sea Salt</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Hot cooked rice <i>or</i> noodles</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and Abundance Yeah Curry Sea Sesame Sea Salt until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.<b> Yield: </b>4 servings.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";">Remember to start light with curry because you can always add more.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: Verdana; font-size: 10pt;"><span style="color: red;"><b>Shrimp Creole</b></span></span></div><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/AVvXsEg1FYQGqa6FYbNPID9zfCXwMsx359XuyxSxBcWvSnBmCM9xcmQZ_FPZXtcryUuyt7dQYVhNHDu3g1k-NcyymxgK3mmzy4244frn9VVKFnZm2h03XJRlLuIKaIOQ9mZkWcH7oDF62QMJMr4/s1600/gumbo%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FYQGqa6FYbNPID9zfCXwMsx359XuyxSxBcWvSnBmCM9xcmQZ_FPZXtcryUuyt7dQYVhNHDu3g1k-NcyymxgK3mmzy4244frn9VVKFnZm2h03XJRlLuIKaIOQ9mZkWcH7oDF62QMJMr4/s200/gumbo%5B1%5D.jpg" width="132" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: Verdana; font-size: 10pt;"><span style="color: red;"><b>EASY EVERYDAY </b></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 medium onions, chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 large green pepper, chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 celery ribs, chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">6 tablespoons butter, <i>divided</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (28 ounces) diced tomatoes, undrained</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (15 ounces) tomato sauce</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup picante sauce</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon minced fresh parsley</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 tablespoons all-purpose flour</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (14-1/2 ounces) chicken broth</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1-2 Tablespoons of Abundance Yeah Creole Seasoning</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 bay leaves</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 ½ pounds medium shrimp, peeled and deveined</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (8 ounces) mushroom stems and pieces, drained</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup pimiento-stuffed olives</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup chopped green onion</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Hot cooked rice</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, Abundance Yeah Creole Seasoning and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.<b> </b>6-8 servings.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";">Order Abundance Yeah Creole Seasoning from me directly (<personname w:st="on">abundanceyeah@gmail.com</personname>) I will send you a Paypal invoice</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";">I recommend you order the spicy spice kit (1oz) of 6 for $20.00 picture below. Shipping is $4.95 US Only</span></div><div style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";"></span></div><span lang="EN" style="color: black; font-family: "Trebuchet MS"; font-size: 12pt;"></span><br />
<div style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";"><b><span style="color: #3d85c6;">Jalapeno Salsa Beef Casserole</span></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV5YmKaELURXeIhC89KNqfl3JSTilMHuApijjmZZ2bPIHvtegHV0g7qgeUP3OBGjFLywCyDGXpA630zEquL1EO5QbPzGfc7F1v3O8p1gdPY53ZRpbDJSO-BnWTCbzyWr89_xCbpNmSXg/s1600/jalopeno+casserole.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV5YmKaELURXeIhC89KNqfl3JSTilMHuApijjmZZ2bPIHvtegHV0g7qgeUP3OBGjFLywCyDGXpA630zEquL1EO5QbPzGfc7F1v3O8p1gdPY53ZRpbDJSO-BnWTCbzyWr89_xCbpNmSXg/s1600/jalopeno+casserole.jpg" /></a></div><div style="margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Trebuchet MS";"><b><span style="color: #3d85c6;">EASY EVERYDAY</span></b> </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 pounds ground beef</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 large onion, chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 medium green pepper, chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (14-3/4 ounces) cream-style corn</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (10-3/4 ounces) condensed tomato soup, undiluted</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (8 ounces) tomato sauce</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 jar (2 ounces) sliced pimientos, drained</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 tablespoons Abundance Yeah Jalapeno Salsa</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1-1/2 teaspoons salt</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 teaspoon chili powder</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon ground mustard</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 package (8 ounces) medium egg noodles, cooked and drained</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 jar (4-1/2 ounces) sliced mushrooms, drained</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1-1/2 cups (6 ounces) shredded cheddar cheese</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink and vegetables are tender; drain. Add the next nine ingredients. Stir in noodles and mushrooms. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through.<b> 4</b>-6 servings.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"> </div><span style="font-family: "Times New Roman"; font-size: 12pt;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2kFGjwOpfmESXwFfxZEA2SK2SsmjGWDfF8AMXEZLR3gXsCxYVnbW-i2d8l19yDFZsNcLwhyEb3w0rTMUl48vqGAW8uuTSihy9V1VVhj-0mEgjGbe3Sw0M6M0nRdx6Tr6rjhIQtajgVE/s1600/exps14922__CW10176C39%5B1%5D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2kFGjwOpfmESXwFfxZEA2SK2SsmjGWDfF8AMXEZLR3gXsCxYVnbW-i2d8l19yDFZsNcLwhyEb3w0rTMUl48vqGAW8uuTSihy9V1VVhj-0mEgjGbe3Sw0M6M0nRdx6Tr6rjhIQtajgVE/s1600/exps14922__CW10176C39%5B1%5D.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #7f6000;"><b>Fried Catfish Topped w/Tomatillo Salsa </b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #7f6000;"><b>EASY EVERYDAY </b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup dry bread crumbs</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1-2 tablespoon Abundance Yeah Lovely Lemon Sesame Sea Salt</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 teaspoon dill weed</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3/4 cup plain yogurt</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 pound catfish fillets</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup canola oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1- 4oz jar of Abundance Yeah Tomatillo Salsa</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Lemon wedges, optional</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a shallow bowl, combine bread crumbs, Abundance Yeah Lovely Lemon Sesame Sea Salt, and dill. Place yogurt in another bowl; stir until smooth. Dip fillets in yogurt; shake off excess, then dip in crumb mixture. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Heat oil in a large nonstick skillet. Fry fillets over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Top with Abundance Yeah Tomatillo Salsa Serve with lemon if desired.<b> </b>4 servings</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com26tag:blogger.com,1999:blog-4987943305371544193.post-29211166392821101832010-09-26T17:47:00.004-04:002010-10-11T08:49:07.878-04:00Many Flavors of Salsa (Jalapeno, Carrot & Tomatillo) Giveaway<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">THE WINNER</span></div><div class="separator" style="clear: both; text-align: center;"><b><span style="color: #a64d79; font-size: x-large;">SARAH COULSEY </span></b> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><b>These are the rules for the giveaway.</b> Mandatory entries are numbers 1 & 2. The rest are optional and count for more entries Leave a separate comment for each entry. Each option counts as an entry. So take advantage of as many as you like. Remember to number each option in the comment.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirit4DK-5W3YWT4zzlLbDPl41uPKPSZ4kAPK8PVUXfAzhHHk-Rnk30IXoN04d9APVRqYR1yCvlzqZFqp9KUFZd2AC5bCJUODJquGC8VfM9Pvi0_xh_9_WYi-9D-17DKCHNwcDN0LvWyg4/s1600/Canning+189.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirit4DK-5W3YWT4zzlLbDPl41uPKPSZ4kAPK8PVUXfAzhHHk-Rnk30IXoN04d9APVRqYR1yCvlzqZFqp9KUFZd2AC5bCJUODJquGC8VfM9Pvi0_xh_9_WYi-9D-17DKCHNwcDN0LvWyg4/s320/Canning+189.JPG" width="320" /></a> <br />
<br />
<b> </b><br />
<b>GIVEAWAY ENDS OCTOBER 10, 2010 At Midnight</b><br />
<b></b><br />
<b>United States Only </b><br />
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This is what you can win<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjPpRtsE5mYjOKtDuq-p8O_Aq64ISma2rbQhkNgUrEd1azFdWSlTGOWWrgHkILptdNXy9-D7AXnoW3OIPbXYbNL0JE17p2Y8cvMLTwUoFs9BOo3lv3XEJsyRrbob_Nz1HYcJQ9R7A-uaA/s1600/Canning+175.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/AVvXsEhjPpRtsE5mYjOKtDuq-p8O_Aq64ISma2rbQhkNgUrEd1azFdWSlTGOWWrgHkILptdNXy9-D7AXnoW3OIPbXYbNL0JE17p2Y8cvMLTwUoFs9BOo3lv3XEJsyRrbob_Nz1HYcJQ9R7A-uaA/s200/Canning+175.JPG" width="200" /></a></div><div style="color: #274e13;"><b>Jalapeno Salsa </b></div>Spicy but not too spicy. This is a very flavorful salsa. It can be served with all kinds of chips. Also this makes an excellent topping for grilling steaks on the grill or in the oven. Pepper, tomatoes, and onions are all from my garden and have a nice little kick. It not to spicy but it does have a nice kick.<br />
Ingredients: jalapenos, tomatoes, onions, cider vinegar, garlic, cilantro, dried oregano, salt and ground cumin.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VgC4um6wAn9UkzB10txQo-1HfJl7qVY-CNnKhMw9xvOou6Rj_hpIvDs8naAsrSE_XOipjg8NHYUFP5J-Pbb7hSojBh8XC42wfLCiUXCXX1Lw_y_5kL9XM-Mdjk22vBuAYc9KbvmLGsA/s1600/Canning+176.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/AVvXsEj3VgC4um6wAn9UkzB10txQo-1HfJl7qVY-CNnKhMw9xvOou6Rj_hpIvDs8naAsrSE_XOipjg8NHYUFP5J-Pbb7hSojBh8XC42wfLCiUXCXX1Lw_y_5kL9XM-Mdjk22vBuAYc9KbvmLGsA/s200/Canning+176.JPG" width="200" /></a></div><div style="color: #38761d;"><b>Tomatillo Salsa </b></div>This is a mild and delightful tasting salsa. It is loaded with wonderful favors! This good with chips or as a topping.<br />
Tomatillos, garlic, salt, mild peppers, onions, tomatoes, vinegar, cumin, cilantro<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZ74IMuJjdthmsGn9U78p-7BE63wMD1meu3zbuccSCJV4TcCgiaqa-g9zC7BnZBVCfMSG3gJE_XW7HjV-gbt1jaxW9skLnbEq-RjjqVvnk7QROEykFvuSPbbybNFlA9-VhNMgiqvsJBc/s1600/Canning+165.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/AVvXsEjHZ74IMuJjdthmsGn9U78p-7BE63wMD1meu3zbuccSCJV4TcCgiaqa-g9zC7BnZBVCfMSG3gJE_XW7HjV-gbt1jaxW9skLnbEq-RjjqVvnk7QROEykFvuSPbbybNFlA9-VhNMgiqvsJBc/s200/Canning+165.JPG" width="200" /></a></div><div style="color: orange;"><b>Carrot Salsa</b></div>Party over here! Sweet and savory! This will be the hit of the party. The mixture of brown sugar and cider vinegar give this salsa great flavor. It is also wonderful as a topping for fried chicken or fish. All the carrots, tomatoes, peppers, and onions are from my garden. Try this instead of mumbo sauce. Ingredients: carrots, peppers, tomatoes, cider vinegar, onions, brown sugar, salt, and cilantro<br />
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<b>These are the rules for the giveaway.</b> Mandatory entries are numbers 1 & 2. The rest are optional and count for more entries Leave a separate comment for each entry. Each option counts as an entry. So take advantage of as many as you like. Remember to number each option in the comment.<br />
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United States Only<div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com99tag:blogger.com,1999:blog-4987943305371544193.post-7007453763347783022010-09-21T14:50:00.003-04:002010-09-26T13:36:13.027-04:00Pumpkin You Say<div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="MsoNormal" style="margin: 0in 0in 0pt;">Now, I love pumpkin. A few years ago I went to a restaurant and had a great five course pumpkin meal. Yes, it may sound a bit much but everything was just so full of flavor that it just made you want for more. So as I reflected on that meal I thought I would share some pumpkin recipes with you. I promise you will never look at pumpkin the same again.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Please remember to check back often. I plan to do a Thanksgiving Day dinner around the world blog entry sometime some. It will be full of all types of recipes.<br />
Remember to order some Abundance Yeah Pumpkin Butter $6.00 for a 16oz jar. Email me abundanceyeah@gmail.com <br />
I would love to hear your comments.</div><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7Vjejx-HZol5k7AcRpuqfr39cto9OhZgHflQxNyX0YWasSmYKKu04YS8RvD_PicP55bVmoNckxW9bUdgDmXrw0SDHGatFAE09TmAYVf4aVSrJ5bd14kLuXLxtMRYYEoiOVN_GDOpL8s/s1600/Pumpkin+Stew.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7Vjejx-HZol5k7AcRpuqfr39cto9OhZgHflQxNyX0YWasSmYKKu04YS8RvD_PicP55bVmoNckxW9bUdgDmXrw0SDHGatFAE09TmAYVf4aVSrJ5bd14kLuXLxtMRYYEoiOVN_GDOpL8s/s320/Pumpkin+Stew.jpg" /></a></div><b><span style="color: orange; font-family: Verdana,sans-serif; font-size: large;">Pumpkin Stew</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 pounds beef stew meat, cut into 1-inch cubes</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 tablespoons canola oil, <i>divided</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup water</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 large potatoes, peeled and cut into 1-inch cubes</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 medium carrots, sliced</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 large green pepper, cut into 1/2-inch pieces</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 garlic cloves, minced</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 medium onion, chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 teaspoons salt</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 teaspoon pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons beef bouillon granules</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (14-1/2 ounces) diced tomatoes, undrained</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 pumpkin (10 to 12 pounds)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78EEJTDKhY3XoWehPS29DNnvBvDev9R7xlxfzRGfr_AJRvgbNO821cB8OTqzhLGpBKgcFhClL32S76wAEJjcwjyZdckGdPfK2qzUvxQ-9Umpz_yIxQ-VyoVzB9FSbyOKNoxJbE3covH4/s1600/Pumkin+Lasagna.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78EEJTDKhY3XoWehPS29DNnvBvDev9R7xlxfzRGfr_AJRvgbNO821cB8OTqzhLGpBKgcFhClL32S76wAEJjcwjyZdckGdPfK2qzUvxQ-9Umpz_yIxQ-VyoVzB9FSbyOKNoxJbE3covH4/s200/Pumkin+Lasagna.jpg" width="200" /></a></div> <b><span style="color: orange;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Pumpkin Lasagna</span></span></span></b><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> 1/2 pound sliced fresh mushrooms</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> 1 small onion, chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> 1/2 teaspoon salt, <i>divided</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> 2 teaspoons olive oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> 1 can (15 ounces) solid-pack pumpkin</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> 1/2 cup half-and-half cream</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> 1 teaspoon dried sage leaves</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> A Dash pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> 9 no-cook lasagna noodles</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> 1 cup reduced-fat ricotta cheese</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> 1 cup (4 ounces) shredded part-skim mozzarella cheese</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> 3/4 cup shredded Parmesan cheese</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> remaining salt. </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture,</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers.</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> Top with remaining noodles and sauce. </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> for 10 minutes before cutting.</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9x0IcyhS3c9DKtpod4OuHzVXfa6bpOOHuxMZuN40bfCKc9XmjTuJ5PYfIvssfe65yJbJBZBXnqlf6tcKsDkwFnZawq2MhAmgpowij_7f3dJIn3AveDiZBuTWD_NZFpuEQPq3HrMHZxQ/s1600/Pumpkin+Polenta.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9x0IcyhS3c9DKtpod4OuHzVXfa6bpOOHuxMZuN40bfCKc9XmjTuJ5PYfIvssfe65yJbJBZBXnqlf6tcKsDkwFnZawq2MhAmgpowij_7f3dJIn3AveDiZBuTWD_NZFpuEQPq3HrMHZxQ/s320/Pumpkin+Polenta.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"> <span style="font-size: large;"> <span style="font-family: "Times New Roman";"><b><span style="color: orange;">Pumpkin Polenta </span></b></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">5-1/3 cups water</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 teaspoon salt</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1-1/3 cups yellow cornmeal</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 teaspoon ground nutmeg</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3/4 cup canned pumpkin</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup cream cheese, cubed</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Salted pumpkin seeds <i>or</i> pepitas, optional</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large heavy saucepan, bring water and salt to a boil. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.</div><span style="font-family: "Times New Roman"; font-size: 12pt;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><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/AVvXsEiYTnqyjK4oBXnVjGzhkTKwQhjgQalocLp5KKMblikWaFppTdL_Mzx1bu9CaZ28Mv15_jBK5v-PFChHEahdVRXXnI-oO4WZBRWGiX6UcWdtJX3N7f1-pCqEbPFe6SFj5tw2BaBrVwKKikI/s1600/Pumpkin+Bake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTnqyjK4oBXnVjGzhkTKwQhjgQalocLp5KKMblikWaFppTdL_Mzx1bu9CaZ28Mv15_jBK5v-PFChHEahdVRXXnI-oO4WZBRWGiX6UcWdtJX3N7f1-pCqEbPFe6SFj5tw2BaBrVwKKikI/s1600/Pumpkin+Bake.jpg" /></a></div><span style="color: orange; font-size: large;"><b>Pumpkin Baked & Stuffed</b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 small pie pumpkin (about 2 pounds)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tablespoon olive oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup uncooked brown rice</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup water</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup coarsely chopped pecans, toasted</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 dried apricots, chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons raisins</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon salt</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 teaspoon curry powder</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/8 teaspoon ground cinnamon</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/8 teaspoon ground cardamom, optional</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/8 teaspoon ground cumin</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Wash pumpkin; cut into six wedges. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. Brush wedges with oil. Place onto an ungreased 15-in. x 10-in. x 1-in. baking sheet. Bake at 400° for 35-40 minutes or until tender. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Stir in the pecans, apricots, raisins, salt, curry, cinnamon and cardamom if desired. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Set four pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.</div><span style="font-family: "Times New Roman"; font-size: 12pt;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCKLlObBx_QAn9gBlp8uPlFG8YQFvh_C78dAfMwREyZB4at0XtiM_T_2P-PcjYz_T91FKiyKwd7_vXB4NhtIJ723aI4xGjK8BEYbY_ampbX3g6SCeEomnXAr69BRdUuzrZWr7W_vTloU/s1600/pumpkin+curry+soup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCKLlObBx_QAn9gBlp8uPlFG8YQFvh_C78dAfMwREyZB4at0XtiM_T_2P-PcjYz_T91FKiyKwd7_vXB4NhtIJ723aI4xGjK8BEYbY_ampbX3g6SCeEomnXAr69BRdUuzrZWr7W_vTloU/s200/pumpkin+curry+soup.jpg" width="200" /></a></div><span style="color: orange; font-family: Verdana,sans-serif; font-size: large;"><b>Pumpkin Curry Chicken Soup</b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 bacon strips, diced</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/4 cup chopped onion</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 cups cubed peeled pie pumpkin</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 cups chicken broth</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (14-1/2 ounces) diced tomatoes, undrained</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 teaspoon curry powder</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3/4 cup cubed cooked chicken breast</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/3 cup frozen corn</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/3 cup cooked small pasta shells</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large saucepan, cook bacon and onion over medium heat until bacon is crisp; drain. Add the pumpkin, broth, tomatoes and curry; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pumpkin is tender. Stir in the chicken, corn and pasta; heat through.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDQsmVCIvmmgLTzpr2aRq9i4cW64z_c6ff362hpabOZ7YfmHbbeq6nu7BeBNv1tBJRw4Y3WibzT97Pd4Ud2HE9qaPxmhvKQkcCM6JhD8Hw9on4w2vPdsSqFcSyuRDkJoPRk1uuKOqc0w/s1600/Pumkin+Butter+Pecan+Pie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDQsmVCIvmmgLTzpr2aRq9i4cW64z_c6ff362hpabOZ7YfmHbbeq6nu7BeBNv1tBJRw4Y3WibzT97Pd4Ud2HE9qaPxmhvKQkcCM6JhD8Hw9on4w2vPdsSqFcSyuRDkJoPRk1uuKOqc0w/s320/Pumkin+Butter+Pecan+Pie.jpg" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b><span lang="EN"><span style="font-size: large;"><span style="color: #b45f06;">Pumpkin Butter Pecan Pie</span></span></span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in; text-indent: 0.25in;">1 quart butter pecan ice cream, softened </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in; text-indent: 0.25in;">1 pastry shell (9 inches), baked </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in; text-indent: 0.25in;">1 cup canned pumpkin </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in; text-indent: 0.25in;">1/2 cup sugar </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in; text-indent: 0.25in;">1/4 teaspoon <i>each</i> ground cinnamon, ginger and nutmeg </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in; text-indent: 0.25in;">1 cup heavy whipping cream, whipped </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in; text-indent: 0.25in;">1/2 cup caramel ice cream topping </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in; text-indent: 0.25in;">1/2 cup chocolate ice cream topping, optional </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months. </div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream.<b> Yield: </b>6-8 servings. </div><span style="font-family: "Times New Roman"; font-size: 12pt;"><br clear="all" style="page-break-before: always;" /></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvwN5R5u462jMp3X2XtWNH7FJcbE9zIb9p5nUS_2vwuHXxWQDjfbdDQzmuoi7blDCQ3OKbU6uaX3ZTLpHZp6hD_wVdX4gBxYbbghe3sPmG36rMQJmUGOgM5t8mpn-4Vxx6MRr7fYcqLM/s1600/Pumpkin+Gingerbread+Trifle.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvwN5R5u462jMp3X2XtWNH7FJcbE9zIb9p5nUS_2vwuHXxWQDjfbdDQzmuoi7blDCQ3OKbU6uaX3ZTLpHZp6hD_wVdX4gBxYbbghe3sPmG36rMQJmUGOgM5t8mpn-4Vxx6MRr7fYcqLM/s200/Pumpkin+Gingerbread+Trifle.jpg" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in; text-indent: 0.25in;"><b><span style="font-family: Verdana,sans-serif;"><span style="color: orange;"><span style="font-size: large;">Pumpkin Gingerbread Trifle</span></span></span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt -0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 packages (14-1/2 ounces <i>each</i>) gingerbread cake mix</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 package (4.6 ounces) cook-and-serve vanilla pudding mix</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 cups whole milk</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 can (29 ounces) solid-pack pumpkin</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup packed brown sugar</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 carton (12 ounces) frozen whipped topping, thawed, <i>divided</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight.</div></div><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com10tag:blogger.com,1999:blog-4987943305371544193.post-88161303277969495092010-09-18T08:00:00.009-04:002010-09-21T10:33:27.916-04:0012 HOUR GIVEAWAY TODAY<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgki4byRFcb_RAoxdIIaEZU5VC2LKaz-MbUH1pk03A0oG1D06GA2cPfmuu8rD6LLhpUkdDFUhvF5maPJRHpynaEVOEFO6NpRygjhieVo5wGhHPjAhCPkKLHYVxYtpovI-of7BBDuL2p7yk/s1600/Spices+132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgki4byRFcb_RAoxdIIaEZU5VC2LKaz-MbUH1pk03A0oG1D06GA2cPfmuu8rD6LLhpUkdDFUhvF5maPJRHpynaEVOEFO6NpRygjhieVo5wGhHPjAhCPkKLHYVxYtpovI-of7BBDuL2p7yk/s320/Spices+132.JPG" /></a></div><br />
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<div class="MsoNormal" style="text-align: center;"><span style="font-size: large;"><b><span lang="EN">GIVEAWAY</span></b></span><br />
<br />
<strong><span style="font-size: large;">THIS GIVEAWAY HAS ENDED</span></strong><br />
<strong><span style="font-size: large;">12HOURS 8am to 8PM</span></strong><br />
<strong><span style="font-size: large;">9/18/2010</span></strong></div><div class="MsoNormal"><span lang="EN">6 Jar Sampler Set .5oz Jars and recipe cards</span></div><div class="MsoNormal"><span lang="EN">This is a 12 hour giveway. <b>US Only</b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN">The giveaway must have 50 entries for a winner to be selected. SO tell everyone.</span></b><span lang="EN"></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN">Each one of these count as an entry. You must entry a separate comment for each one you pick.</span></b></div><div class="MsoNormal"><br />
<br />
<div class="MsoNormal"><span lang="EN">1. Follow my blog and make a comment <a href="http://abundanceyeah.blogspot.com/">http://abundanceyeah.blogspot.com/</a> </span></div><div class="MsoNormal"><span lang="EN">2. Heart my shop <a href="http://www.etsy.com/shop/AbundanceYeah?ref=top_trail">http://www.etsy.com/shop/AbundanceYeah?ref=top_trail</a> </span></div><div class="MsoNormal"><span lang="EN">3. Comment on one item in my shop</span></div><div class="MsoNormal"><span lang="EN">4. Make 2.00 purchase from this listing get 5 entries</span></div><div class="MsoNormal"><span lang="EN">5. Like Me on Facebook <a href="http://www.facebook.com/home.php?#%21/pages/Washington-DC/Abundance-Yeah/145176392173548?ref=sgm">http://www.facebook.com/home.php?#%21/pages/Washington-DC/Abundance-Yeah/145176392173548?ref=sgm</a> </span></div><div class="MsoNormal"><br />
</div></div><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com13tag:blogger.com,1999:blog-4987943305371544193.post-20719410999825871482010-09-12T17:11:00.003-04:002010-09-12T21:05:21.130-04:00Introducing JaneMarieFoods!<div class="MsoNormal"><b>What is the name of your shop and how did you come with the name?</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">The name of my shop is Janemariefoods. The name was derived from the pen name I used for the Cuban cookbook my 85 year old mother and I wrote a few years ago. <a href="http://www.lulu.com/product/hardcover/cuban-foods---retro--/5063895" target="_blank">http://www.lulu.com/product/<wbr></wbr>hardcover/cuban-foods---retro-<wbr></wbr>-/5063895</a></span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Z7vW8bLH8GyGHL-Hlj3qFmrZeI16vE1dgbHwgnCaxH30HvgUL9Xb9RaW7EUANrc5nTzHyo47mtWZ3_tBHqEDWfZkScuJWKRzAw4iFvMmoQ4isx1zSZr92eoj850eRizIOdnjCWivu3E/s1600/Cover_toptitle_finalcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Z7vW8bLH8GyGHL-Hlj3qFmrZeI16vE1dgbHwgnCaxH30HvgUL9Xb9RaW7EUANrc5nTzHyo47mtWZ3_tBHqEDWfZkScuJWKRzAw4iFvMmoQ4isx1zSZr92eoj850eRizIOdnjCWivu3E/s400/Cover_toptitle_finalcopy.jpg" width="267" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="color: #403152; font-family: Arial;">This link will take you to the hardcover which is expensive due to ‘print on demand’; paperback copies are a little more reasonably priced. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMrX2IwXZN1KsILAGWNhKNc47SzgSEMqF8lMMMHoKYuEr3s9eCegdGN-p3a5mti2hCvLEeHNM7whHqIjhQbGsyd7tEm33o6R3f6086HOEIhkqIcVWGEO98wIuD7ziP0DBE4ecc_am3eo/s1600/Cedar+Creek+Produce+fruits+banner+for+web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="85" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMrX2IwXZN1KsILAGWNhKNc47SzgSEMqF8lMMMHoKYuEr3s9eCegdGN-p3a5mti2hCvLEeHNM7whHqIjhQbGsyd7tEm33o6R3f6086HOEIhkqIcVWGEO98wIuD7ziP0DBE4ecc_am3eo/s400/Cedar+Creek+Produce+fruits+banner+for+web.jpg" width="400" /></a></div><span style="color: #403152; font-family: Arial;">To promote the book I built a web page <a href="http://www.janemarie.snappages.com/" target="_blank">www.janemarie.snappages.com</a> , then I began to sell breads made from the fruits and vegetables sold at the corner farmers market (Cedar Creek Produce) </span></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">and the tags read ‘janemarie loaves’. One of my stepdaughter’s told me about Etsy and….I realized I had my own little ‘janemariefoods’ thing going on. Realization is a strange feeling. Good and scarey!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><b>What is your product line?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">My total product line is very diverse, but on Etsy I keep it to loaves, muffins and a pecan pie.</span></div><span style="font-family: "Times New Roman"; font-size: 12pt;"><br clear="all" /> </span> <br />
<div class="MsoNormal"><b>How did you decide what items to put in your shop?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">Initially I decided to showcase my shop with the same products I sell at Cedar Creek Produce. Live and learn that some products do not sell the same online as they do at the farm stand. Then there’s the shipping; whoa, that still has me in a whirl. The shipping for one loaf costs more than the purchase price for a single loaf. Since the loaves and muffins have a long freezer shelf life, I try to encourage customers to order in quantity and freeze for future use.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>What challenges did you encounter when you opened your shop and how did you over come them.</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">The challenges were many when I started janemariefoods on Etsy. I was extremely lucky to find a shop owner, <a href="http://www.pomegranite80.etsy.com/" target="_blank">www.pomegranite80.etsy.com</a>. This lady turned into my mentor and helped me in every facet on Etsy. I found that some people wanted things for free, there are those that request a special item which they never pick up. I became very cautious and it has paid off with a small, but top of the line customer base.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">Then there are the issues with shipping…..</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">Because of the bumps that were padded by the help of pomegranite80; I will do my best to help any new shop owner get started.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>What advice would you give to someone trying to get started?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">Be patient and do what you can to the very best of your ability, keeping it pleasurable for yourself and all those around you.</span></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">If someone reaches out to help you, let them and if someone reaches out for your help, help them.</span></div><div class="MsoNormal"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>What would you say makes you passionate about what you do?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">I am the happiest when creating in my kitchen, even more when I know I am creating for someone who is going to enjoy my creation.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"><b>Do you feel the social networking is helpful in making your business a success?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">Of course, but social networking is not my forte, so I am very grateful that somehow the interviewer of this questionnaire fell into my shop! Thank you Lynda, <a href="http://www.abundanceyeah.etsy.com/" target="_blank">www.abundanceyeah.etsy.com</a>. May your shop thrive!</span></div><span style="font-family: "Times New Roman"; font-size: 12pt;"><br clear="all" /> </span> <br />
<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadW91HMkhPDKcTgfPWR95reghCUWk-3YFeLRdRvKq6Lhixleq83y2rBH3dSqjZww7fkHEnWVeUv8c4frEFfghN7wB1sK8pQc8Hkq0FISgx4r_Xx6Ed5Nxip7Snd8hRej5to1JEGch0PA/s1600/cake.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadW91HMkhPDKcTgfPWR95reghCUWk-3YFeLRdRvKq6Lhixleq83y2rBH3dSqjZww7fkHEnWVeUv8c4frEFfghN7wB1sK8pQc8Hkq0FISgx4r_Xx6Ed5Nxip7Snd8hRej5to1JEGch0PA/s400/cake.JPG" width="400" /></a></div><b>What are some of the local venues you have had success in with your edibles?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">As mentioned above selling my loaves at Cedar Creek Produce has been successful. Also I have a friend who is a crafting queen and between her and I we started baking cakes for special occasions. This is a picture of a cake we created as a caricature of my girlfriend’s yard for her 60<sup>th</sup> birthday.</span></div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">Everything on this cake is edible!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><span style="color: #403152; font-family: Arial;">There have been football cakes, race track cakes, but the latest, greatest and funniest is the Burrito Cake. Again everything is eatable!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOLnFqsLGSiiEE8lbGN1qPKMDn_29YQwSZbV4vH22wuBqzDPTa9D2MgTWXnQU2TMenkiDuIc_2RTLq788bgofFnBojeKTTMy3B3HtWCOmEf7ErGNJ-nUGVIbLrLZmIGcoebneSAHMoaW0/s1600/Cubain+Food.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOLnFqsLGSiiEE8lbGN1qPKMDn_29YQwSZbV4vH22wuBqzDPTa9D2MgTWXnQU2TMenkiDuIc_2RTLq788bgofFnBojeKTTMy3B3HtWCOmEf7ErGNJ-nUGVIbLrLZmIGcoebneSAHMoaW0/s320/Cubain+Food.JPG" /></a></div></div><div class="MsoNormal"></div><span style="color: #403152; font-family: Arial; font-size: 12pt;"><br clear="all" /> </span> <br />
<div class="MsoNormal"><b>Where does your inspiration come from?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">Anything, everything and everywhere! My latest creation the ‘Strawberry Colada’ loaf comes from the drink!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>How long have you been baking, who taught you and what was the first thing you baked?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">My first memories of cooking and baking come from watching a cousin who lives in </span><span style="color: #403152; font-family: Arial;">Louisiana</span><span style="color: #403152; font-family: Arial;">; it was mesmerizing watching her in the kitchen. I was very young and had to go to bed early, but she would stay up all night cooking and baking. The smells I would wake up to and the tastes are still ingrained in my mind and sometimes I think I try to replicate those.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">The first time I remember actually baking was when I was a teenager and my mother would make chocolate chip cookies. She only put one chocolate chip in each cookie. One day while she was gone, I pulled out the packages of chocolate chips, followed the recipe and dumped 2 packages of the chips in the batter. I still overdo it when it comes to chocolate. My motto is if you’re going to be decadent, really be decadent; like these double chocolate chunk cookies.</span></div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"><b>If you had to pick a favorite from your shop, what would it be and why?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">My favorite is usually whatever my latest creation is, right now my fleeting love is the Strawberry Colada Loaf; but that’ll change tomorrow.</span></div><span style="color: #403152; font-family: Arial; font-size: 12pt;"><br clear="all" /> </span> <br />
<div class="MsoNormal"><b>What is </b><b><span style="color: magenta;">janemariefood’s</span> bestseller?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">Probably the sampler packs. They started out as packs I put together for people to sample the loaves. They have turned into party foods, gifts and some people just like to keep them in the freezer in case guests pops in!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Do you have special names for your edibles and how did you come up with them?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">I try to name my loaves so that they describe the actual product. It just makes it easier when people are browsing.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7XVN9Dt9K9YI4o8Q_Aw2edPobfadX2kl404-FW48HRg8UbWKWvoPiemKNiztVfxNHOxeTm82iYO92E3aUoVYK0w0gSRif62ebPTs4AKblkkvjruYS6ocD3nfqlvfl3PdOlivKClwv1E/s1600/Pecan+pie+sliced+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7XVN9Dt9K9YI4o8Q_Aw2edPobfadX2kl404-FW48HRg8UbWKWvoPiemKNiztVfxNHOxeTm82iYO92E3aUoVYK0w0gSRif62ebPTs4AKblkkvjruYS6ocD3nfqlvfl3PdOlivKClwv1E/s400/Pecan+pie+sliced+1.JPG" width="400" /></a></div><b>What are some of the unique items you sell?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">I think most of my products are unique since the recipes have evolved through years of trial and error.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>What does it take to get your edibles delivered freshly? </b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">Shipping is my worst nightmare. I only ship Monday, Tuesday and Wednesday otherwise, you get an extra sitting in an unknown place day!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">Baking also involves cooling, packaging warm loaves results in the ‘m’ word, a baker’s worst nightmare. I bake the night before shipping, let them cool under a fan overnight, get the boxes, packaging and labels ready, in the morning I finish packaging and wait for the mail carrier to pick them up.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">Then I sit and worry for 3 days.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>What has been the overall reception your shop? </b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">I think I have been very lucky, my customers are all wonderful, patient, and communicative. They love my products, which is an unexplainable wonderful feeling.</span></div><span style="font-family: "Times New Roman"; font-size: 12pt;"><br clear="all" /> </span> <br />
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</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS6bVCiPR6jUb8HUkNk39JI8G5Vu-mJ3cSYAERWTvkmclOLatGXCnDX2NmNOZsp8VPJYbgTwZvla8sRGNQoHTMLr2UsLcynMKaB4YT_jZ5xdO3Wh3hVrCCg4V4R8V-SJ4NH0MGTM3buI/s1600/Halloween+Death+by+Fudge+Crypt+%282%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS6bVCiPR6jUb8HUkNk39JI8G5Vu-mJ3cSYAERWTvkmclOLatGXCnDX2NmNOZsp8VPJYbgTwZvla8sRGNQoHTMLr2UsLcynMKaB4YT_jZ5xdO3Wh3hVrCCg4V4R8V-SJ4NH0MGTM3buI/s320/Halloween+Death+by+Fudge+Crypt+%282%29.JPG" /></a></div><b>What do you have special for the holidays?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">I do not put a lot of different things out for the holidays since most of my products make good gifts; but I do try to put one or two special items, I just posted the Death by Fudge Crypt for Halloween.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">For all holidays the Chocolate Peanut Butter Bars sell well.</span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b>What would you like our readers, potential customers, to know about you and your store?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">I love my little shop, I am very excited with every order I receive because I get to play in my kitchen, which warms my heart and soothes my mind. So thank you for giving me the opportunity to bake for you.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Is there anything I haven’t covered in this interview that you would like to add?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;">Yes, a toast of thanks to Lynda alias abundanceyeah for taking this on.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Where can the readers find you?</b></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;"><a href="http://www.janemariefoods.etsy.com/" target="_blank">www.janemariefoods.etsy.com</a></span></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;"><a href="http://www.janemarie.snappages.com/" target="_blank">www.janemarie.snappages.com</a></span></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;"><a href="http://www.janemarie.snappages.com/blog" target="_blank">www.janemarie.snappages.com/<wbr></wbr>blog</a></span></div><div class="MsoNormal"><span style="color: #403152; font-family: Arial;"><a href="http://www.lulu.com/product/hardcover/cuban-foods---retro--/5063895" target="_blank">http://www.lulu.com/product/<wbr></wbr>hardcover/cuban-foods---retro-<wbr></wbr>-/5063895</a></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="color: #a64d79;"><span style="font-family: Arial; font-size: large;">And always in or near a kitchen!</span></div><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com4tag:blogger.com,1999:blog-4987943305371544193.post-64130167948801076722010-09-09T16:35:00.000-04:002010-09-09T16:35:52.823-04:00Lil' Miss Sis<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEiJI3jTXyNKf-LgxpEKtpNob16noB4brYCOej8vVVbp0yrp2dfb2Td54UAdM7XFUjLv-njZbl7w-4TePQqz_sjWRGleMNN6VJdPLbb1-F7ntH5jIYUXW7OMW-tAtNuKXahyphenhyphenSQ5TwLSsyx0/s1600/il_170x135.171464827%5B1%5D.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="158" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJI3jTXyNKf-LgxpEKtpNob16noB4brYCOej8vVVbp0yrp2dfb2Td54UAdM7XFUjLv-njZbl7w-4TePQqz_sjWRGleMNN6VJdPLbb1-F7ntH5jIYUXW7OMW-tAtNuKXahyphenhyphenSQ5TwLSsyx0/s200/il_170x135.171464827%5B1%5D.jpg" width="200" /></a></div>Aimee Weis is very blessed with a great family and friends that push her to achieve her goals. She grew up in the suburbs of Pittsburgh and was very active with sports (swimming, soccer and volleyball) and of course, baking! Throughout high school she took foods classes that deepened her love and passion for her baking and advanced her skills in the art. When she entered college, she still found time (even with a full schedule and early morning and afternoon swim practice) to make treats for her roommates and teammates. Of course they loved the taste of homemade treats when they were away from home. A few years after graduation, she decided to take Wilton Cake Decorating classes to further her knowledge of cakes and design - this is when it hit her – she wanted to open a small pastry business! After the passing of her father and her grandmother, she knew that they would want her to pursue any dream that she had set in front of her and the thought of them pushed her to excel into the Etsy world. Now, with the love and support of her family, friends and fans, her dream became a reality. One of her favorite quotes is "Even if you're on the right track, you'll get run over if you just sit there." So, she continues to bake and make new delicious treats weekly - no slowing down. She will continue to advance her knowledge of pastries and design and hope to find support and new ideas with the new customers/friends/fans she finds on Etsy and around the world; Baking is her <span style="color: red;">passion</span>.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQWKKXt8u6QUu-fp7TPfCpTZ8JXYBTQQz9bHnRtTb5ao7PhPAX2QWoqHS-s5GmB9pkynWvN2fBxsauAyuc6o6fHnjeQZPDChjE9bPujr6Tb1LvBXdPV1vwu3h4x7WjlOLcikIsNHYlUo/s1600/half+sheet+cake+-+Superhero.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQWKKXt8u6QUu-fp7TPfCpTZ8JXYBTQQz9bHnRtTb5ao7PhPAX2QWoqHS-s5GmB9pkynWvN2fBxsauAyuc6o6fHnjeQZPDChjE9bPujr6Tb1LvBXdPV1vwu3h4x7WjlOLcikIsNHYlUo/s320/half+sheet+cake+-+Superhero.jpg" /></a></div>What is the name of your shop and how did you come with the name? </div><div class="MsoNormal"><span style="color: #943634;">The name of my Shop – Sis Miss – stemmed from my Grandmother. We used to call her Sis (short for Cecelia) and since I would always make ‘nicknames’ for my family members, she was called ‘Sis Miss.’ Since she was the person who had taught me to bake and concoct recipes, I thought it would be perfect . . . and here we are!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhda_lODZ2rERzddBcgX_8ieQIMVsxUi56kF-_7zXA97asxyrvoIQgY9LCKbKWq0wpYncSG9f50n_Npgs1DAr0oBdSTXmQnN6yUj7mYbRth-zceMTCNAGUdaBxYC1Y8wQGDvsMS-gmQia8/s1600/il_170x135.148668947%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhda_lODZ2rERzddBcgX_8ieQIMVsxUi56kF-_7zXA97asxyrvoIQgY9LCKbKWq0wpYncSG9f50n_Npgs1DAr0oBdSTXmQnN6yUj7mYbRth-zceMTCNAGUdaBxYC1Y8wQGDvsMS-gmQia8/s320/il_170x135.148668947%5B1%5D.jpg" width="320" /></a></div>What is your product line?</div><div class="MsoNormal"><span style="color: #943634;">Sis Miss offers numerous baked goods and sweets, ranging from cookies, muffins, sweet breads, pastries, cakes, pies and truffles. Even if an item is not listed on my shop, I accept all requests; catering to everyone’s needs, so any specialty items can be made to suit any specifications.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">How did you decide what items to put in your shop?</div><div class="MsoNormal"><span style="color: #943634;">It’s all about freshness and shipping – the two main things I have to think about when delivering the goodies. The weather and season plays a big factor in my items listed. I am a huge fan of cookies and I love to try a new recipe each week. I have my family and friends – a.k.a ‘my guinea pigs’ – try them, and if they make the grade, then they go up for sale. A big family favorite is the muffin tops or mini muffins, since they go great with a hot tea or coffee.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">What challenges did you encounter when you opened your shop and how did you overcome them.</div><div class="MsoNormal"><span style="color: #943634;">One problem I had was with shipping the items. With cookies and other pastries, they are very fragile and need to be packaged appropriately. After an order for lady locks (which are VERY fragile), I stocked up on bubble wrap and larger boxes to ensure a safe delivery.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">What advice would you give to someone trying to get started?</div><div class="MsoNormal"><span style="color: #943634;">Test everything – from recipes to shipping and pricing. You have to know every step your order goes through before sending it to a customer. Work out the kinks to get it right!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">What would you say makes you passionate about what you do?</div><div class="MsoNormal"><span style="color: #943634;">When I am in the kitchen baking up some treats, it takes all of the stress away from the day. I concentrate on all ingredients and directions, and when it is done baking/cooking (and actually turns out right), it is a huge sense of accomplishment. Plus, when I hear the Ooo’s and Ahh’s of tasters, that’s when I know, for just one second, I made their life a little sweeter! </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Do you feel the social networking is helpful in making your business a success?</div><div class="MsoNormal"><span style="color: #943634;">Social networking is definitely helping business. I post my cake photos on Facebook and receive comments on each post. Also, word-of-mouth advertising through sites and through friends, family and co-workers has been a tremendous help in generating business throughout my local community. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0lq4OJC_roVE-nyPsHosmKkoGJSOLVH8PkRAoI-ABcxmcqgyxwa28qS5q8pPZCw6cf6bB2CiuiA72WPBkBenBxg5fddKNljIUa0YvbLd171brhhLrfSZFtVyVDUjrpeWbmiaQ5zbAac/s1600/pb+cookie+sand+choc+4.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0lq4OJC_roVE-nyPsHosmKkoGJSOLVH8PkRAoI-ABcxmcqgyxwa28qS5q8pPZCw6cf6bB2CiuiA72WPBkBenBxg5fddKNljIUa0YvbLd171brhhLrfSZFtVyVDUjrpeWbmiaQ5zbAac/s320/pb+cookie+sand+choc+4.jpg" /></a></div>What local venues have you had success with your edibles?</div><div class="MsoNormal"><span style="color: #943634;">I have sold items for a few parties/events; everything from a Wine Tasting (mini cupcakes/cookies) to a few Bridal Showers (tiered cakes/truffles). Since Sis Miss just got started in June of 2010, we hope to expand into local Farmer’s Markets and competitions within the next several years to market the company and the quality products.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxyrBub4-4N93EsaCsbG-xM3tHA7ui1n6trSVNvH6SspSSFZolmtyxmzaHO6R5qbk7KstEn2d4fXWX6dAMCxXK3xPnxfU9EgiCziGzJIVJehwDhFlGeFKeHidh2g6GZV5oD4Xg5ETYAM/s1600/il_170x135.150221098%5B1%5D.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxyrBub4-4N93EsaCsbG-xM3tHA7ui1n6trSVNvH6SspSSFZolmtyxmzaHO6R5qbk7KstEn2d4fXWX6dAMCxXK3xPnxfU9EgiCziGzJIVJehwDhFlGeFKeHidh2g6GZV5oD4Xg5ETYAM/s320/il_170x135.150221098%5B1%5D.jpg" /></a></div>Where does your inspiration come from?</div><div class="MsoNormal"><span style="color: #943634;">Inspiration comes from everything; my friends and family foremost, since they help me pick out recipes or make their suggestions for an item. Also, I have a running imagination and I pick up ideas from my surroundings and combine them with a theme or decoration and then the creativity just flows from there. I do a lot of research as well, with cake decorating and cupcake design. I love to see new and sometimes wild innovations in the pastry world – it keeps me moving!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">How long have you been baking, who taught you and what was the first thing you baked?</div><div class="MsoNormal"><span style="color: #943634;">My grandmother and my mother both taught me how to bake and decorate cakes, cookies and pies. They were always making a family ‘specialty’ for each weekend and/or holiday. I loved to get involved in the baking process, so I could reap the benefits of when the sweets came out of the oven. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #943634;">I think the first time I made my first batch of sugar cookies, I was about 5 years old – we were making Christmas cookies and I painted them with egg wash and didn’t take my eyes off of them while they baked in the oven. The smell and the taste were just wonderful! I knew then that this tradition was going to stay with me for a long time.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGlwHIBIDD_7IBczcP5qfmN8ZuPQ1_-bC_n9G1PgUIGmIGMh85xQ5-_eTIQg_8WCnszZybM_L1M0FdPcy_JBid65is0VYqPS-97sB3BLlutMWsVKuXgAEFfEsA3hrM0ukkIVTcl_95qo/s1600/il_170x135.149073090%5B1%5D.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGlwHIBIDD_7IBczcP5qfmN8ZuPQ1_-bC_n9G1PgUIGmIGMh85xQ5-_eTIQg_8WCnszZybM_L1M0FdPcy_JBid65is0VYqPS-97sB3BLlutMWsVKuXgAEFfEsA3hrM0ukkIVTcl_95qo/s320/il_170x135.149073090%5B1%5D.jpg" /></a></div>What equipment do you use while baking and what kind of kitchen?</div><div class="MsoNormal"><span style="color: #943634;">I actually like to make the treats by hand – not using a mixer, but sometimes I have to give in and pull out the Kitchen Aid mixer once in a while. I like to manually mix and concoct my items; it gives me the feel of how my Grandma would do it when she was baking for her family. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #943634;">I have terrible luck with silicone baking items, so I mainly use aluminum (with parchment), glass and stone bake ware. The baking action occurs in my Grandma’s kitchen, so it’s actually a great feeling for me, to know that I can bake the items that she used to, in her own kitchen. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">If you had to put a favorite from your shop, what would it be and why?</div><div class="MsoNormal"><span style="color: #943634;">My favorite would have to be the Apple Pie Muffins – they taste exactly like a homemade apple pie, but with half the calories! </span><span style="color: #943634; font-family: Wingdings;">J</span><span style="color: #943634;"> Another favorite would be the Chocolate Covered Peanut Butter Sandwiches. I am a huge PB fan, and this hits the spot.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUux0M_9G6-ZjcSOd9eAtR-usZpSqu1LRWnzdaT_WS36vzH_KDgM_mRHQIdpwpg77yNoADK0c7Mf7O8tMDarqiYq2PlhILJmf0Ndfat0IZRIxePrbfbnqhx_DpNV-dcrRF_GUNAXNhF7o/s1600/IMG_1236.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUux0M_9G6-ZjcSOd9eAtR-usZpSqu1LRWnzdaT_WS36vzH_KDgM_mRHQIdpwpg77yNoADK0c7Mf7O8tMDarqiYq2PlhILJmf0Ndfat0IZRIxePrbfbnqhx_DpNV-dcrRF_GUNAXNhF7o/s320/IMG_1236.JPG" /></a></div>What is Sis Miss’ bestseller?</div><div class="MsoNormal"><span style="color: #943634;">I would have to say the Glazed Pineapple Cookies and the Lady Locks have been a family, fan and friend favorite. They are a moist cookie with a hint of real pineapple and vanilla, and then topped of with a Pineapple Glaze. These are requested in every season!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div>Do you have special names for your edibles and how did you come up with them?</div><div class="MsoNormal"><span style="color: #943634;">I usually just work with the ingredients and flavors to add into the titles. So, what you see is what you get, no surprises.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8uhmngB49xOMjXrcba78l1Bo8gB5A9pueSm3bnW89IrMamqCEY0KxxGkYZiZ7sNvtjZ8mSM8h6SPdlPUXQbYPe849XTxfTEiYZzvhAaYkOYwdmp894RFRsJdRAg1cF5LhgGet697Qi0/s1600/il_170x135.165048216%5B1%5D.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="254" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8uhmngB49xOMjXrcba78l1Bo8gB5A9pueSm3bnW89IrMamqCEY0KxxGkYZiZ7sNvtjZ8mSM8h6SPdlPUXQbYPe849XTxfTEiYZzvhAaYkOYwdmp894RFRsJdRAg1cF5LhgGet697Qi0/s320/il_170x135.165048216%5B1%5D.jpg" width="320" /></a></div>What are some of the unique items you sell?</div><div class="MsoNormal"><span style="color: #943634;">The one that makes me laugh and crave is the Ugly Christmas Sweater Cookies. They were an order from a friend who was throwing a holiday party with the theme of ‘Ugly Christmas Sweaters.’ So, of course I had to make the cookies match the guests! I have an old recipe from my grandmother called ‘lady locks’ that are a little difficult to make and require a special baking utensil, but they are well worth it when they melt in your mouth. YUM!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #943634;">I am also working on some Vegan items, which should be featured in mid-September.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Can you tell readers why they should shop at Sis Miss?</div><div class="MsoNormal"><span style="color: #943634;">Quality, freshness, care and FREE SAMPLES! With each order, you not only receive</span><span lang="EN" style="color: #943634;"> baked goods with fresh ingredients and full of seasonal flavors, but also the aromas of my kitchen to your table. Each order you place, you also receive a FREE SAMPLE of a Sis Miss creation (samples changes monthly). </span><span style="color: #943634;"></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">What does it take to get your edibles delivered freshly? </div><div class="MsoNormal"><span style="color: #943634;">It’s all about timing! When I receive an order, my items are made within 24-hours from time of purchase and sent the next day via Priority Mail (2-day). Since I do not use any preservatives, I need to ensure quality and freshness with quick shipping options.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">What has been the overall reception your shop? </div><div class="MsoNormal"><span style="color: #943634;">Since I am a new ‘edible’ Etsy shop, the first few months have been pretty good to me! I hope to pick up a few new customers in the holiday months coming up, so they can fall in love with Sis Miss and the splendor of the Fall/Winter flavors. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">What do you have special for the holidays?</div><div class="MsoNormal"><span style="color: #943634;">I have a few Vegan items I am trying right now for the holidays. Also, I am going to add cookie samplers, some winter flavors (pumpkin and cinnamon), nut rolls and throwing in some old favorites, like lady locks and gingerbread treats.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">What would you like our readers, potential customers, to know about you and your store?</div><div class="MsoNormal">Is there anything I haven’t covered in this interview that you would like to add?</div><div class="MsoNormal"><span lang="EN" style="color: #943634;">All Sis Miss baked goods are prepared in a licensed commercial kitchen. From a delightful array of sweet breads, muffin tops, mini cupcakes, to decorated cakes, pastries, brownies and cookies - I love to make them all. And let’s not forget your pooch - I make dog treats as well. I will gladly cater to any specific requests or custom orders -Your wish is my oven's command!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN" style="color: #943634;">I would like to welcome everyone into my kitchen and I hope that you can find something that fits your taste buds. Try one or try them all - it’s hard to choose, but enjoy every bite of it!</span><span lang="EN"> <span style="color: #943634;">We look forward to baking for you & yours . . .</span><br />
</span></div><div class="MsoNormal">Where can the readers find you?</div><div class="MsoNormal"><span style="color: #943634;">My main site: </span></div><div class="MsoNormal"><span style="color: #943634;"><a href="http://sismiss.weebly.com/" target="_blank">Sismiss.weebly.com</a> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #943634;">Where you can purchase items: </span></div><div class="MsoNormal"><span style="color: #943634;"><a href="http://www.etsy.com/shop/sismiss82" target="_blank">www.etsy.com/shop/sismiss82</a></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #943634;">All of my trial and error baking/cooking photos: </span></div><div class="MsoNormal"><span style="color: #943634;"><a href="http://www.flickr.com/photos/sismiss" target="_blank">www.flickr.com/photos/sismiss</a></span></div><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com5tag:blogger.com,1999:blog-4987943305371544193.post-21707190524046114022010-09-08T00:29:00.000-04:002010-09-08T00:29:33.846-04:00Simply Homemade Is Right!!!!This a great little shop for sweets lovers. The shop's owner sets her goals and start putting here plans into action.<br />
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<b>What is the name of your shop and how did you come with the name?</b><br />
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My Shop Name is Kays Simply Homemade. I came up with this name when my kids were little, they would always ask me for treats at the store and I would tell them homemade is best and simply homemade is how it’s done in my family.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CmuUKrjuD5iW9txUtqxJg5bHeK24C5qKpGf5tZlLDWk8brJ4LRAeHpA7M9UCmsIaqeSnXyAKiNFVlOvasNoErEc0t-Fk1S8pNsPA9EkMecWRgLxPHsahi6LUiLoK6PIR8oEjr1mZ7cU/s1600/triple+Chocalate+muffin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="158" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CmuUKrjuD5iW9txUtqxJg5bHeK24C5qKpGf5tZlLDWk8brJ4LRAeHpA7M9UCmsIaqeSnXyAKiNFVlOvasNoErEc0t-Fk1S8pNsPA9EkMecWRgLxPHsahi6LUiLoK6PIR8oEjr1mZ7cU/s200/triple+Chocalate+muffin.jpg" width="200" /></a></div><b>What is your product line? </b><br />
Baked goods such as cookies, cakes, pies, muffins, brownies, and specialty treats are currently my product line.<br />
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<b>How did you decide what items to put in your shop?</b><br />
I spent several months going over recipes I have used for years and a few new one I have come up with. I started baking for friends and family and I asked them to help me decide what they liked and these are their choices and mine.<br />
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<b>What challenges did you encounter when you opened your shop and how did you overcome them?</b><br />
Well, I have never had a shop online before so I had to learn how to set it up with shipping and pricing. The Etsy was pretty easy. <br />
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<b>What advice would you give to someone trying to get started?</b><br />
Just don’t get discouraged and remember Rome wasn’t built in a day.<br />
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<b>What would you say makes you passionate about what you do? </b><br />
I would say the joy and happiness that surrounds the foods I make, the smiles and expression on people’s faces when they bite into treats I have made makes it all worth it.<br />
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<b>Do you feel the social networking is helpful in making your business a success?</b><br />
Definitely, the more people you know the more people know your business. Getting your name out there is key to the success of your business.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFFEcjOq80KV6pUAMk6VaPumRPa9MgRgxPG6a9z4Y7uH4eHvMZm8yaDv-Ry3S7C3iVybviQllpfNogPxyS2mqoYrSXVgdwt8vcXMg5ff0oEOaR9G8OrAyxkaRhB6lO5j3rHvzhO5IRv8/s1600/Cookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFFEcjOq80KV6pUAMk6VaPumRPa9MgRgxPG6a9z4Y7uH4eHvMZm8yaDv-Ry3S7C3iVybviQllpfNogPxyS2mqoYrSXVgdwt8vcXMg5ff0oEOaR9G8OrAyxkaRhB6lO5j3rHvzhO5IRv8/s320/Cookies.jpg" /></a></div><b>What are some of the local venues where you have had success with your edibles?</b><br />
Farmers Markets, Trade Fairs, County Fair, Church Bake Sales<br />
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<b>Where does your inspiration come from?</b><br />
Well I would have to say from my family and friends and life<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhph6Kvfyv0NBMlGkh4HoU0Ar-6-27HxE5t-n6KA2dIvtTaeVWdtj_elUbsxgnP4wYN7OKlEmzhrt1yitcaW4fG9CoQhJ3vPnenYr87EEyHPoyCMRX5A-IWjI5RQWBrXQ4jVQI_itr60Lo/s1600/Bunte+Cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhph6Kvfyv0NBMlGkh4HoU0Ar-6-27HxE5t-n6KA2dIvtTaeVWdtj_elUbsxgnP4wYN7OKlEmzhrt1yitcaW4fG9CoQhJ3vPnenYr87EEyHPoyCMRX5A-IWjI5RQWBrXQ4jVQI_itr60Lo/s320/Bunte+Cake.jpg" /></a></div><b>How long have you been baking, who taught you and what was the first thing you baked?</b><br />
I have been Baking for over 30 years. I learned young from being in the kitchen with my mother and grandma they taught me how to cook from scratch from old family recipes.<br />
My first thing I baked was a cake at age 6 for my sisters birthday<br />
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<b>What equipment do you use while baking and what kind of kitchen?</b><br />
I have a commercial kitchen with all standard baking equipment, I use both Convection and regular ovens and I have a stand mixer which is a must have.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPDQCjsdRyXUWwwyNyqu6Kx9XwZtwc7dgs5yyWZSnpMVl3QIPAOobqi-dR9F0CiYsNecGc9HRQ1JI3quhQw-A3riXBXKrN3wLl0c09A6o8ARewfpnLyqbW7njftPaqSIkpGr1LMGRrDw/s1600/il_430xN.161209872%5B1%5D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPDQCjsdRyXUWwwyNyqu6Kx9XwZtwc7dgs5yyWZSnpMVl3QIPAOobqi-dR9F0CiYsNecGc9HRQ1JI3quhQw-A3riXBXKrN3wLl0c09A6o8ARewfpnLyqbW7njftPaqSIkpGr1LMGRrDw/s320/il_430xN.161209872%5B1%5D.jpg" /></a></div><b>If you had to pick a favorite from your shop, what would it be and why? </b><br />
It would be the Lemon Blueberry Bread. It reminds me of Summer time and picking berries when I was a kid. Every summer we would go to visit my grandparents, they had a huge garden and we would go sneak blueberries and blackberries and eat them straight off the bushes. Yummy!<br />
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<b>What is kayssimplyhomemade’s bestseller? </b><br />
Lemon Blueberry Bread <br />
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<b>Do you have special names for your edibles and how did you come up with them?</b><br />
Yes, I do it’s A Little Bite of Heaven. I believe that biting into a rich and decadent treat is and can be a heavenly experience.<br />
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<b>What are some of the unique items you sell?</b> <br />
I would say most of my items are unique in the sense that they are my Signature Recipes but if I had to narrow it down to a few items Chocolate Zucchini Bread, Spumoni Cookies, Peanut Butter Tuxedo Cookies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQfoIycUqb0Iw-a-lk-lG4AgB59W7Ew0Q2yU4RvlLkl7aFXULZYNO53gMRQ4uo9OJ6DU9GJwnWROxUjJKlgVDWUEEeKsYFVtzVR7S2EvLdYSVCKPa6FX9JdUtWBPYk2KTr6Yg395ugx4/s1600/il_430xN.170148134%5B1%5D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQfoIycUqb0Iw-a-lk-lG4AgB59W7Ew0Q2yU4RvlLkl7aFXULZYNO53gMRQ4uo9OJ6DU9GJwnWROxUjJKlgVDWUEEeKsYFVtzVR7S2EvLdYSVCKPa6FX9JdUtWBPYk2KTr6Yg395ugx4/s320/il_430xN.170148134%5B1%5D.jpg" /></a></div><b>What does it take to get your edibles delivered freshly?</b> <br />
I bake fresh in the morning, package well and ship same day USPS Priority Mail 2-day<br />
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<b>What has been the overall reception your shop? </b><br />
It’s been very good I opened my shop and I had 4 orders within an hour and it has been good ever since.<br />
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<b>What do you have special for the holidays?</b><br />
It’s a secret for now. I have special goodies I only bake during the Holidays; I will incorporate them into my shop with special packaging and pricing.<br />
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<b>What would you like our readers, potential customers, to know about you and your store? </b><br />
My products are made from only freshest and best ingredients, I use organic when I can and I use absolutely no preservatives. All goodies are made by me, by my hands with love. All items are made from my signature recipes and I guarantee all my sweets.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhph6Kvfyv0NBMlGkh4HoU0Ar-6-27HxE5t-n6KA2dIvtTaeVWdtj_elUbsxgnP4wYN7OKlEmzhrt1yitcaW4fG9CoQhJ3vPnenYr87EEyHPoyCMRX5A-IWjI5RQWBrXQ4jVQI_itr60Lo/s1600/Bunte+Cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhph6Kvfyv0NBMlGkh4HoU0Ar-6-27HxE5t-n6KA2dIvtTaeVWdtj_elUbsxgnP4wYN7OKlEmzhrt1yitcaW4fG9CoQhJ3vPnenYr87EEyHPoyCMRX5A-IWjI5RQWBrXQ4jVQI_itr60Lo/s320/Bunte+Cake.jpg" /></a></div><b>Is there anything I haven’t covered in this interview that you would like to add?</b><br />
I have been baking and making people smile for over 30 years. It’s my passion and its part of my life to bring joy to others through my food. Love has a lot to do with the outcome of everything in life including baking. It is a key ingredient in making life sweet!<br />
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<b>Where can the readers find you?</b><br />
<a href="http://www.etsy.com/shop/KaysSimplyHomemade">www.etsy.com/shop/KaysSimplyHomemade</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKoSsRCz12v56JXOxn1tB2MF0fLStHPguytvOEJUGBs8yu3oRrqDDPPH-6SJj_3oHD6Xw_Tctjhax2m5RhK95sHGDYQzlkp5yRcqxbcpyMCmtTMYP489E8kQC22oa-aSsNRlZU1pnPAw/s1600/il_430xN.170667385%5B1%5D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKoSsRCz12v56JXOxn1tB2MF0fLStHPguytvOEJUGBs8yu3oRrqDDPPH-6SJj_3oHD6Xw_Tctjhax2m5RhK95sHGDYQzlkp5yRcqxbcpyMCmtTMYP489E8kQC22oa-aSsNRlZU1pnPAw/s320/il_430xN.170667385%5B1%5D.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePno4x4obmWrdIeF3uQ_KoNNmsnpdHMdLrZ2omir_42eggsRVenXemnsrGGMS7R0qBnVcgpRvdcgy2OnD-969tnHbbULuPgkVP7YNf3ZVLnQNW8xzQfdQaNdMJhlvwE5Y2AZPHII0du0/s1600/il_430xN.171477825%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePno4x4obmWrdIeF3uQ_KoNNmsnpdHMdLrZ2omir_42eggsRVenXemnsrGGMS7R0qBnVcgpRvdcgy2OnD-969tnHbbULuPgkVP7YNf3ZVLnQNW8xzQfdQaNdMJhlvwE5Y2AZPHII0du0/s320/il_430xN.171477825%5B1%5D.jpg" /></a></div><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com3tag:blogger.com,1999:blog-4987943305371544193.post-15835861071543584392010-09-06T17:51:00.003-04:002010-09-08T10:21:28.090-04:00Free Spice Samples Let's Gear Up For The Holidays Recipes & More Recipes<span style="color: black; font-size: x-small;"></span><br />
<div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">Today in my Etsy shop www.abundanceyeah.esty.com I will be rolling out my finishing salts, rubs, seasoning blends and more. Today I will be offering the first 10 people <b>US ONLY</b> who look at my salts and comment on this post a <b>FREE</b> small sampler pack .5oz of 3 (Sesame Lemon Salt, Kickin' jerk rub & Lil' Taste of Southwest). Remember to email me with your address. abundanceyeah@gmail.com This is a great way to jazz up any dish. </span><br />
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<span style="font-size: small;">I wanted to share some of my favorite recipes with with you. If you like these send me an email and for .44 (postage) I will mail all 14 recipe cards to you. </span><span style="font-size: small;">Pay via paypal at Lynda929@gmail.com </span><span style="font-size: small;"> ENJOY</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif; margin-bottom: 0pt; margin-left: 0.1in; margin-right: 0.1in;"><span style="font-size: x-small;"> <img height="49" src="https://mail.google.com/mail/?ui=2&ik=e5ff728bd4&view=att&th=12ad9698f1ebf7d1&attid=0.2&disp=emb&zw" width="89" /><span style="font-size: small;"><b style="color: #f6b26b;"><span style="font-weight: bold;">Cornmeal Popovers</span></b></span><b style="color: #f6b26b;"><span style="font-weight: bold;"> </span></b></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif; margin-bottom: 0pt; margin-left: 0.1in; margin-right: 0.1in;"><span style="font-size: x-small;"> 1 cup milk</span><span style="font-size: x-small;"></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif; margin-bottom: 0pt; margin-left: 0.1in; margin-right: 0.1in;"><span style="font-size: x-small;"> 2 medium eggs</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif; margin-bottom: 0pt; margin-left: 0.1in; margin-right: 0.1in;"><span style="font-size: x-small;"> 2/3 cup flour</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif; margin-bottom: 0pt; margin-left: 0.1in; margin-right: 0.1in;"><span style="font-size: x-small;"> 1/3 cup cornmeal</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif; margin-bottom: 0pt; margin-left: 0.1in; margin-right: 0.1in;"><span style="font-size: x-small;"> 1 tablespoon sugar</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif; margin-bottom: 0pt; margin-left: 0.1in; margin-right: 0.1in;"><span style="font-size: x-small;"> 1/2 teaspoon salt</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif; line-height: 8pt;"><span style="font-size: small;">First set your oven to 450°. Then get out a muffin tin. A heavy muffin tin is best (I use cast iron), but any kind will do. Oil or grease the muffin cups liberally. Put the pan into the oven to preheat while you prepare the batter.</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif; line-height: 8pt;"><span style="font-size: x-small;"><span style="font-size: small;">In a medium sized bowl, beat together the milk and eggs. Use a whisk or electric beaters for the best results. Add the flour, cornmeal, sugar and salt. Beat very well, making a nice thick, smooth batter. Take the hot muffin tins out of the oven and distribute the batter evenly among the hot oiled cups. Be careful not to burn yourself. I use about 3 tablespoons of batter for each cup, pouring it in with a quarter cup measure, that isn’t quite full of batter. Return the pan to the oven and cook for 15 minutes. The heat of the oven will puff up the batter nicely, making nice showy popovers. Then turn the oven down to 350° and cook for about 20 more minutes. Take the pan out of the oven and let it cool down for a few minutes. Remove the popovers from the muffin tin, and serve right away. These are good with creamed dishes, or with roast beef. Makes about a dozen</span>.</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><br />
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</div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><b><span style="font-weight: bold;"><span style="font-size: small;"><span style="color: #660000;">Cranberry Bread</span></span> </span></b><img height="47" src="https://mail.google.com/mail/?ui=2&ik=e5ff728bd4&view=att&th=12ad9698f1ebf7d1&attid=0.3&disp=emb&zw" width="84" /></span><span style="font-size: x-small;"></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> </span><span style="font-size: x-small;">3 cups flour</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 tablespoon baking powder</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 teaspoon salt</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 cup sugar</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 2 medium eggs</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1/4 cup melted margarine or oil</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 1/3 cups milk</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 teaspoon vanilla</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 to 1-1/2 cups cranberries, fresh or frozen</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 cup of walnuts</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif; line-height: 8pt;"><span style="font-size: small;">To prepare it you will need to get out your favorite large mixing bowl. Measure the flour, baking powder, salt and sugar into it. Mix the dry ingredients up with a fork or a whisk, to distribute the baking powder and salt evenly. Make a well in the center of the dry ingredients. Crack in the eggs. Add the margarine, milk, nuts and vanilla. Combine all of these ingredients until the batter is well mixed, but still a little lumpy, sort of like muffin batter, but a little smoother. Dump in the cranberries. If they are frozen, don’t bother thawing them; they will thaw as they cook. Stir the batter well. Divide the mixture between two well oiled 8″ by 4″ loaf pans. 350 degrees for 45 minutes. You can tell they are done when a knife inserted into the center of the largest one, comes out clean. If they aren’t done, but are very brown on top, then reduce the heat and continue cooking until the centers are cooked through. Allow the bread to sit a few minutes before removing from the pan. Serve with cream cheese, or margarine, or even plain, as a snack or dessert.</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><br />
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<div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><a href="http://blogs.creativeloafing.com/dailyloaf/2009/07/02/breakfast-week-peanut-butter-banana-bread/" target="_blank"><span style="text-decoration: none;"><img alt="Peanut Butter Banana Bread" border="0" height="48" src="https://mail.google.com/mail/?ui=2&ik=e5ff728bd4&view=att&th=12ad9698f1ebf7d1&attid=0.4&disp=emb&zw" width="98" /></span></a></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> <span style="font-size: small;"><b><span style="color: #7f6000;">PEANUT BUTTER BREAD</span></b></span></span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 3/4 cup peanut butter</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1/2 cup sugar</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 teaspoon vanilla</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1/2 teaspoon salt</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1-3/4 cup milk</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 2-1/4 cups whole wheat flour</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 4 teaspoons baking powder</span></div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif; line-height: 8pt;"><br />
</div><div class="MsoNormal" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white; color: black; font-family: Verdana, sans-serif; line-height: 8pt;"><span style="font-size: small;">This is one of my favorite breads for gift giving. Get out your trusty big bowl. In it cream together the peanut butter and sugar. Add the vanilla and salt and mix well. Now add half the milk and half the flour, and all of the baking powder. Mix very well. Add the remaining milk and flour, and mix again until the batter is nice and smooth. Turn the mixture into a well oiled 9 by 5-inch loaf pan, or two smaller loaf pans. Bake at 350° for about an hour. Remove from the oven, and allow to cool for about 10 minutes before removing from the pan. If you use two smaller loaf pans, 45 minutes will probably be long enough to cook them through. This is great with homemade strawberry jam from <a href="http://www.abundanceyeah.etsy.com/" target="_blank">http://www.abundanceyeah.etsy.com/</a>.</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><br />
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</div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><b><span style="font-weight: bold;"><span style="font-size: small;"><span style="color: orange;">BUTTERNUT SQUASH SOUP</span></span> </span></b></span><span style="font-size: x-small;"><img border="0" height="48" src="https://mail.google.com/mail/?ui=2&ik=e5ff728bd4&view=att&th=12ad9698f1ebf7d1&attid=0.5&disp=emb&zw" width="86" /><b><span style="font-weight: bold;"></span></b></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 8 cups vegetable broth</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 butternut squash, peeled and cut into 3/4-inch pieces</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1/2 cup fresh lime juice</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 teaspoon dried sage leaves</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 3 to 6 whole cloves</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 garlic bulb, chopped and divided</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 large onion, chopped</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> Vegetable cooking spray</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 to 2 serrano or jalapeño peppers, seeded and minced</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1/2 cup canned diced tomatoes</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 4 (6-inch) corn tortillas, cut into 1/2-inch strips</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1/2 cup fresh cilantro leaves</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1/2 teaspoon pepper</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1/4 teaspoon salt</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 teaspoon kosher salt</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> 1 lime, thinly sliced (optional)</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">Bring first 5 ingredients and half of garlic to a boil in a Dutch oven; reduce heat, and simmer 20 minutes. Remove and discard cloves. Sauté onions in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender. Add peppers and remaining garlic; sauté 1 to 2 minutes. Add 1/2 cup broth mixture, stirring to loosen particles from bottom of skillet. Stir onion mixture and diced tomatoes into soup. Place tortilla strips on a baking sheet. Bake at 350º for 45 minutes or until crisp. Add cilantro, pepper, salt, and 1 teaspoon Dragon Salt to soup. Ladle into bowls; top with toasted tortilla strips and, if desired, lime slices</span><span style="font-size: small;"> Serves 6</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><br />
</div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><a href="http://www.chow.com/recipes/10737-cranberry-relish" target="_blank"><span style="text-decoration: none;"><img alt="Cranberry Relish" border="0" height="78" src="https://mail.google.com/mail/?ui=2&ik=e5ff728bd4&view=att&th=12ad9698f1ebf7d1&attid=0.6&disp=emb&zw" width="110" /></span></a><span style="font-size: small;"><span style="color: #660000;">Cranberry Sauce</span></span></span><span style="font-size: x-small;"></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1 (16-ounce) bag fresh cranberries</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1 2/3 cups sugar</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/2 teaspoon ground ginger</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/2 teaspoon ground cloves<a href="http://www.chow.com/ingredients/281" target="_blank"><span style="text-decoration: none;"></span></a></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1 cup <a href="http://www.chow.com/ingredients/21" target="_blank"><span style="text-decoration: none;"></span></a>pomegranate juice (optional)</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1 cup water</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/2 cup golden raisins</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1 medium apple, unpeeled and cored, medium dice</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/2 teaspoon lemon zest</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif; margin-left: 0.25in;"><span style="font-size: small;">Combine cranberries, sugar, ginger, cloves, pomegranate juice (if using), and water in a medium saucepan over medium heat. Bring to a boil, then reduce heat to medium-low and simmer until most cranberries are broken up, about 20 minutes. Stir in raisins, apple, and lemon zest and continue simmering until thick, about 25 minutes. Remove from heat and let cool. Serve lukewarm or at room temperature.</span></div><span style="color: black; font-family: Times New Roman; font-size: x-small;"><br clear="all" /></span><br />
<div class="MsoNormal" style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: small;"><b><span style="font-weight: bold;">Cranberry Stuffed Turkey Breast</span></b></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><img border="0" height="60" src="https://mail.google.com/mail/?ui=2&ik=e5ff728bd4&view=att&th=12ad9698f1ebf7d1&attid=0.7&disp=emb&zw" width="120" /></span><span style="font-size: x-small;"> </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1 (12 ounce) package herb-seasoned bread stuffing mix</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">2 skinless boneless turkey breasts</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1 cup chopped pecans</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">2 (8 ounce) packages dried, sweetened cranberries</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">2 tablespoons olive oil</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">6 lettuce leaves</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/2 cup pecan halves</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.</span><span style="font-size: small;"></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.</span><span style="font-size: small;"></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"> </span></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><b><b><span style="font-size: small;"><span style="color: #b45f06;">Baked Butternut Squash Chips</span></span> </b></b></span><span style="font-size: x-small;"><img alt="Butternut squash chips" border="0" height="52" src="https://mail.google.com/mail/?ui=2&ik=e5ff728bd4&view=att&th=12ad9698f1ebf7d1&attid=0.8&disp=emb&zw" width="75" /><br />
<br />
1 butternut squash, preferably one with a long, narrow neck<br />
spray olive oil<br />
salt<br />
Special tools: mandoline<br />
<br />
Heat oven to 400 degrees<br />
Set up an ice bath<br />
<span style="font-size: small;">Spray a large baking sheet (or two small wines) with olive oil<br />
Bring a pot of salted water to boil<br />
Cut off the bulb part of the squash and set aside for another use. Peel the skin off of the squash and cut crosswise into 3-inch chunks. Using your mandoline cut the squash, crosswise into 1.3mm slices. Blanch the squash in the boiling water, about two minutes then transfer it to the ice bath to cool. Dry all of the chips with a towel or paper towel and lay them out on the baking Sheet. Spray them with olive oil and sprinkle lightly with salt or spices. Set the squash on your oven’s middle rack and bake until golden brown and crispy. Keep and eye on them as some may cook faster than others even though they are sliced evenly.</span></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><br />
</div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"><b><span style="color: #f1c232;">YELLOW SQUASH CASSEROLE</span></b></span> <img border="0" height="41" src="https://mail.google.com/mail/?ui=2&ik=e5ff728bd4&view=att&th=12ad9698f1ebf7d1&attid=0.9&disp=emb&zw" width="89" /></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">4 c. cooked, drained and mashed yellow squash<br />
1 med. onion, diced fine<br />
1/2 green pepper, diced fine<br />
1/4 c. chopped pimiento<br />
1 stick butter (1/4 lb.), melted<br />
1 c. sour cream<br />
1 can (10 3/4 oz.) cream of celery soup<br />
3 c. herb seasoned stuffing mix<br />
Salt and pepper, to taste<br />
1/2 c. grated Parmesan cheese<br />
Paprika</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><br />
</div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">Mix all ingredients together except cheese and paprika. Place in a buttered casserole. Top with grated cheese and sprinkle with paprika. Bake 25 minutes in 350 degree oven or until bubbly. </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">Serves about 6</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"><b><span style="color: #e69138;">Carrot Fritters</span></b></span> </span><span style="font-size: x-small;"><img border="0" height="51" src="https://mail.google.com/mail/?ui=2&ik=e5ff728bd4&view=att&th=12ad9698f1ebf7d1&attid=0.10&disp=emb&zw" width="77" /></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1 lb. carrots peeled and cut in small pieces salt<br />
1 C. flour<br />
1 t. baking powder<br />
1/2 C. sugar<br />
1 t. vanilla<br />
2 t. butter melted<br />
1 egg beaten<br />
1/2 C. olive oil<br />
1 jar tomatillo salsa from <a href="http://www.abundanceyeah.etsy.com/" target="_blank">http://www.abundanceyeah.etsy.com/</a> <br />
<span style="font-size: small;">Cook carrots in a small amount of salted boiling water, until tender, about 15 minutes. Drain and let stand until cool.<br />
Puree carrots in a food processor until smooth. Combine with the rest of the ingredients except olive oil. Mix well.<br />
Heat the oil to 375°F in a skillet. Roll carrot mixture by tablespoonful into the oil. Cook, turning once, until golden brown. Drain on a paper towel. </span></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">Plate by spreading salsa across the plate and place fritters on top Makes abut six</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><br />
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</div><div class="MsoNormal" style="color: orange; font-family: Verdana, sans-serif;"><span style="font-size: small;"><b><span style="font-weight: bold;">Carrots in Orange Sauce</span></b></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/2 cup slivered almonds </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1 tablespoon butter </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1-1/2 tablespoons brown sugar </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">2 teaspoon cornstarch </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/4 teaspoon salt </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/8 teaspoon cinnamon </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/8 teaspoon nutmeg </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1 cup orange juice </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1 teaspoon grated orange rind </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">10-12 carrots, cooked and cut into strips<br />
<br />
<span style="font-size: small;">Saute almonds in butter for 5 minutes; remove from pan <br />
Combine sugar, cornstarch, salt, cinnamon and nutmeg; add juice and rind. Cook stirring constantly until slightly thickened and clear <br />
Add almonds <br />
Serve over turkey or chicken breast.</span></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><br />
</div><div align="center" class="MsoNormal" style="color: black; font-family: Verdana, sans-serif; text-align: center;"><span style="color: #6aa84f; font-size: small;"><b><span style="font-weight: bold;">Zesty Italian Zucchini Dip</span></b></span><span style="font-size: x-small;"> </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">3 cups zucchini, shredded </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">8 ounces cream cheese, softened </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">2 tablespoons milk </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">2 large eggs </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/4 cup Romano cheese, grated </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/4 cup Parmesan cheese, grated </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/2 cup yellow onion </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">2 tablespoons fresh parsley, minced </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/2 teaspoon salt </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1/2 teaspoon oregano, dried<br />
<br />
<span style="font-size: small;">Place the shredded zucchini in a colander, squeeze out any excess water and set aside. </span></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">Mix in all the other ingredients, including the zucchini and place in a greased 1 1/2 quart casserole. </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">Bake at 350° F. for 20 minutes or until heated through and bubbly. Pour into a chafing dish and serve hot. </span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">This makes about 4-5 cups</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;">Serve with olive bread chunks, veggies, pepperoni and /or crackers</span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><br />
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</div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: small;"><b><span style="font-weight: bold;"><span style="color: #274e13;">Zucchini Upside Down Corn Bread</span></span></b></span><span style="font-size: x-small;"> </span><span style="font-size: x-small;"><img border="0" height="68" src="https://mail.google.com/mail/?ui=2&ik=e5ff728bd4&view=att&th=12ad9698f1ebf7d1&attid=0.11&disp=emb&zw" width="65" /></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">2 medium zucchini -- unpeeled<br />
1/2 pound Italian sausage - removed from casings<br />
1/4 cup chopped onions<br />
8 ounces corn muffin mix<br />
1/2 cup shredded cheddar cheese<br />
<br />
<span style="font-size: small;">Coarsely shred enough zucchini to make 1/3 cup; set aside. Cut remainder into 1/4-inch slices. In skillet, over moderate heat, brown sausage; crumble well. Leaving drippings in skillet, remove sausage to drain. Reduce heat. Add onion and zucchini slices to pan. Cover and cook over medium-low heat until slightly tender, about 5 minutes, stirring twice and gently. In a well-sprayed 8x1-1/2 inch round cake pan, starting in center of dish, arrange cooked zucchini slices in concentric circles using all of the slices. Set oven temperature to 350º Make the corn muffin mix according to package instructions for Johnnie Cake. Add cheese, crumbled sausage, and shredded zucchini to cornbread batter. Spread mixture evenly over the zucchini slices. Bake for 25 minutes or till top is golden. The toothpick test always works. Using a spatula, loosen sides of corn bread from dish; invert onto a serving platter. Let it stand a little. </span></span><span style="font-size: small;">SERVE WARM ENJOY</span></div><h5 align="center" style="color: black; font-family: Verdana, sans-serif; text-align: center;"><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="67" src="https://mail.google.com/mail/?ui=2&ik=e5ff728bd4&view=att&th=12ad9698f1ebf7d1&attid=0.12&disp=emb&zw" width="113" /></span><span style="font-size: x-small;"><b><i></i></b></span><span style="color: #274e13; font-size: small;">Zucchini Stuffed with Feta Cheese & Pinenuts</span></h5><div style="color: black; font-family: Verdana, sans-serif; margin: 0in 0in 0pt;"><br />
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</div><div style="color: black; font-family: Verdana, sans-serif; margin: 0in 0in 0pt;"><span style="font-size: x-small;">2 lbs. zucchini<br />
1/3 C. finely chopped roasted peppers<br />
1/2 C. finely chopped feta cheese<br />
1/8 t. dried oregano<br />
freshly ground black pepper<br />
<br />
<span style="font-size: small;">Cut zucchini into 3/4 inch crosswise sections. Scoop out the center with a melon baller. Do not go all the way through, you are forming a cavity for the center.<br />
In a steamer set over simmering water steam the zucchini shells, covered, 4 minutes, or until barely tender but still bright green. Transfer shells to a paper towel and drain upside down.<br />
Stir together the roasted pepper, feta cheese, oregano and pepper. in a small bowl. Mound a small amount in each shell. Arrange zucchini's in a lightly oiled, shallow ovenproof dish and broil about 4 inches from the heat until bubbling and beginning to turn golden brown, about 4 minutes.</span></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><br />
</div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><br />
</div><h5 style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><b><span style="font-size: small;"><span style="color: red;">Tomato Pudding</span></span><i> </i></b></span><span style="font-size: x-small;"><img border="0" height="61" src="https://mail.google.com/mail/?ui=2&ik=e5ff728bd4&view=att&th=12ad9698f1ebf7d1&attid=0.13&disp=emb&zw" width="113" /></span></h5><div style="color: black; font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1 quart cooked fresh tomatoes (skin removed) <br />
6 to 8 leftover biscuits or day-old bread <br />
1 T. minced onion <br />
1/4 t. allspice <br />
1 C. sugar <br />
2 T. butter <br />
<span style="font-size: small;">Tear biscuits or bread into bite-size pieces. Combine all ingredients and pour into a greased casserole dish. Bake at 325°F. for 20 minutes. <br />
Note: This is good without sugar and allspice. Just add 1 teaspoon celery seed and a little more onion. </span></span></div><div class="MsoNormal" style="color: black; font-family: Verdana, sans-serif;"><br />
</div><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com9tag:blogger.com,1999:blog-4987943305371544193.post-50591295130523163832010-09-02T13:39:00.000-04:002010-09-02T13:39:46.230-04:00Delectables You Say<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Strollong down edible lane, my next stop is Denise Sloan's shop.She is a part-time artist, photographer and now baker. Her creations include acrylic, watercolor & pastel paintings, stained glass mosaics, jewelry, stamp design and other crafts. She also does event photography, event floral design & graphic design. She donates her time & skills to local Santa Barbara charities including The Breast Cancer Resource Center of Santa Barbara ( http://BCRCSB.org ) and the Dream Foundation, where she was a Dream Captain ( http://dreamfoundation.org ).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxNOZ052Q5qhap-x8mhEII7PQvhb3B8NkggRJpyzKYK_68oXuofS1IHNiP5JVht2gMtKpV7mmhpzku6OBacPtj1xHwDI8z8vnX2PDFJGTXRdvo_BWIQtITIa8QpXsDeFjfptkNKhhuJY8/s1600/iusb_760x100.6965634%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="42" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxNOZ052Q5qhap-x8mhEII7PQvhb3B8NkggRJpyzKYK_68oXuofS1IHNiP5JVht2gMtKpV7mmhpzku6OBacPtj1xHwDI8z8vnX2PDFJGTXRdvo_BWIQtITIa8QpXsDeFjfptkNKhhuJY8/s320/iusb_760x100.6965634%5B1%5D.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>What is the name of your shop and how did you come up with the name?</strong><br />
My shop is called Denise’s Delectables. My other shop has my name in it, so I wanted to keep some consistency there. Then I came up with the word that described a bakery and Delectables seemed perfect.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJxzunlimU7_PqGpyKX-pY662H9FdTQdEuMb4vEzywdaWNmJxkVk8fo9MKe8GWh582SX0LoMQRB-m_Y7ijGSQZ95_7g_YBFUXjg1kKqt2aqJuXPXQ5M5BArVilVlOeqHD9WG6TFRuFHE/s1600/il_170x135.75643795%5B1%5D.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJxzunlimU7_PqGpyKX-pY662H9FdTQdEuMb4vEzywdaWNmJxkVk8fo9MKe8GWh582SX0LoMQRB-m_Y7ijGSQZ95_7g_YBFUXjg1kKqt2aqJuXPXQ5M5BArVilVlOeqHD9WG6TFRuFHE/s320/il_170x135.75643795%5B1%5D.jpg" /></a></div><strong>What is your product line? </strong><br />
I create UNIQUE baked goods. Some of my creations are chocolate covered bacon brownie, jalapeno snickerdoodles, Irish Coffee Truffles, and the list of ‘different’ items goes on. My favorite is the Boobie Cookies. I am involved with the local Breast Cancer Center in Santa Barbara and I donate a part of the sales to this charity.<br />
<br />
<strong>How did you decide what items to put in your shop?</strong><br />
My initial idea of what to put in it, revolved around unique cupcakes. But as I added items, the cupcakes took a back seat. More so, because they don’t travel well in a box & I want the customer to have a box without frosting all over it. I’d like to create more fondant cakes, cupcake/cake toppers, but I seem to never have enough time.<br />
<br />
<strong>What challenges did you encounter when you opened your shop and how did you over come them?</strong><br />
Having a great idea and then planning to package and ship it – sometimes changes the great idea – or completely nixes it. Since I bake everything fresh, with no preservatives, I have to ship the item quickly. Shipping seems to be my biggest challenge. <br />
<br />
<strong>What advice would you give to someone trying to get started?</strong><br />
My best advice is to never give up. I have had my own side businesses, outside of a full-time job, for the last 10 years. During those 10 years, I’ve been laid off twice and this last time for 2 years & 2 months. Even though these businesses couldn’t replace the income of my full-time job, they kept me very busy and I enjoyed fulfilling every order.<br />
<br />
<strong>What would you say makes you passionate about what you do? </strong><br />
I hear the word “passionate” a lot lately. I’m glad there is this shift in people to consider what passion really is. I have been passionate my whole life, in so many things – art, photographing the world, wine, food and most of all, philanthropy.<br />
<br />
<strong>Do you feel that social networking is helpful in making your business a success?</strong><br />
I definitely believe in social networking . . . but I have to honestly say that the amount of hours I’ve put into social networking has not produced the results I would have liked. But I’ve met many great people in my social networking and I say, “no pain, no gain.”<br />
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<strong>What local venues have you had success with your edibles?</strong><br />
There really isn’t a place for a bake sale, unless it is for charity, church or garage sale. Charities and churches want donated goods and where I live, I can’t have a garage sale. I’ve had inquiries about bringing some of my stuff into someone’s non-food retail store, but it has only been inquiries so far.<br />
<br />
<strong>Where does your inspiration come from?</strong><br />
For baking, my inspiration comes from my mom. She is the best cook and baker I know. She also taught me perseverance, determination and to never give up.<br />
<br />
<strong>How long have you been baking, who taught you and what was the first thing you baked?</strong><br />
I’ve been baking since I was a little girl, learning from my mom and grandma. I used to be in awe of what my mom made for our family and friends. I really can’t remember the first thing I ever baked. I’m sure it was chocolate chip cookies.<br />
<br />
<strong>What equipment do you use while baking and what kind of kitchen?</strong><br />
My kitchen looks like any other kitchen. I have an island, which is nice for rolling out dough and decorating cookies.<br />
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<strong>If you had to pick a favorite from your shop, what would it be and why?</strong><br />
I would say the Boobie Cookies. They are a lot of fun to make and I get to “paint.” They are also a great unexpected gift. Who wouldn’t laugh when they opened a gift box with boobie cookies in it?<br />
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<strong>What is Denise’s Delectables’ bestseller?</strong><br />
I think that would be a toss up between the rum balls and the jalapeno brownies.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMUh7D2sihwR-OvKZXqtOYUvLAjYO6-NM4-uGFnw9RuwnFeBzB2yHVYurtgzO22kiJefqTYIxV0JuyBPgn8g-VAYUlu0hOWtZDZsJ3TQu1RSD1lAzWvFrHFRPZZUS14y5Y_xdODGEKgY/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMUh7D2sihwR-OvKZXqtOYUvLAjYO6-NM4-uGFnw9RuwnFeBzB2yHVYurtgzO22kiJefqTYIxV0JuyBPgn8g-VAYUlu0hOWtZDZsJ3TQu1RSD1lAzWvFrHFRPZZUS14y5Y_xdODGEKgY/s320/4.jpg" width="320" /></a></div><br />
<strong>Do you have special names for your edibles and how did you come up with them?</strong><br />
My names are pretty standard descriptions of what the items are made of.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>What are some of the unique items you sell?</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">They are all UNIQUE, as that is the shop – unique baked goods. <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEing9cm3Kz08XQaMmuSLiaq3NS1eGKnC6yXDK7yUKz78s3S5nxXNomOkfqs81qvJz4YzxjL6QYkpbgHmPTSTszrnN8d6U8c7ij6spQRERO2ATTVkMbCWIl6TsPIjBABQetAsVG_OolzEk0/s1600/Grand.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="158" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEing9cm3Kz08XQaMmuSLiaq3NS1eGKnC6yXDK7yUKz78s3S5nxXNomOkfqs81qvJz4YzxjL6QYkpbgHmPTSTszrnN8d6U8c7ij6spQRERO2ATTVkMbCWIl6TsPIjBABQetAsVG_OolzEk0/s200/Grand.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidj-0-ka9B-SnY5A09IWK7PZnUAowMdUzI48h8FRez91v6CWqbe9qRid0MssJVWALfnKSVICgwtGDa2XCPsYnF31_mS0vbsW9xpHkSPyBFwxhOMsNZ8NPiOXLwZuXpl2snLB5XAIF9Em0/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="158" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidj-0-ka9B-SnY5A09IWK7PZnUAowMdUzI48h8FRez91v6CWqbe9qRid0MssJVWALfnKSVICgwtGDa2XCPsYnF31_mS0vbsW9xpHkSPyBFwxhOMsNZ8NPiOXLwZuXpl2snLB5XAIF9Em0/s200/5.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<strong>Can you tell readers why they should shop at Denise’s Delectables?</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Anyone who supports my dream of making money for the things that I enjoy doing, I’m very grateful for. I mentioned that the Boobie Cookie sales are shared with a Breast Cancer charity and currently, all sales from my shops and website are going to the Avon Walk for Breast Cancer, as part of my fundraising requirements, to walk in the event.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>What does it take to get your edibles delivered freshly?</strong> </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">All items are shipped USPS Priority mail, so they are definitely fresh. I use basic ingredients and make my own fondant, so I have to be able to ship the items quickly.</div></div><br />
<strong>What has been the overall reception your shop? </strong><br />
I’ve had great comments, due to the unique items within my shop. I’ve begun large orders for parties, which has been great. My items are a great addition to a special event.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>What do you have special for the holidays?</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7UZ-Jd9jty5uxrQvCA7L34P223UJ6rHLofBzOnKvtQu_lnJjdIGM6xAmguZGXZnc3HRSDwOjAvPGDmIXoC1goGwxia5Cj3D9DK0H6UU38de8KDisg6hcMSPXt8Rpef05SzauAmF1vvA/s1600/6.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 100px; margin-bottom: 1em; margin-left: 1em; width: 171px;"><img border="0" height="158" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7UZ-Jd9jty5uxrQvCA7L34P223UJ6rHLofBzOnKvtQu_lnJjdIGM6xAmguZGXZnc3HRSDwOjAvPGDmIXoC1goGwxia5Cj3D9DK0H6UU38de8KDisg6hcMSPXt8Rpef05SzauAmF1vvA/s200/6.jpg" width="200" /></a><br />
For 4th of July last year, I made fondant cherry pies and hot dogs in buns – as cupcake toppers. My birthday is near Halloween, so I always do some great scary treats. I will have to make time to create items for inclusion around Christmas. This Spring I created Spring flower cookies.<br />
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<strong>What would you like our readers, potential customers, to know about you and your store?</strong><br />
That I’m a hard-working woman, hoping to one day replace my corporate job with all of the entrepreneurial ventures that truly make me happy. That includes having a commercial bakery some day.<br />
<br />
<strong>Is there anything I haven’t covered in this interview that you would like to add?</strong><br />
To support the Breast Cancer Resource Center of Santa Barbara, which helps women of the tri-county area, in Central Coast California, go to http://BCRCSB.org and http://facebook.com/BCRCSB . All proceeds from my shops go towards the Avon Walk for Breast Cancer – thru Sep. 10th.<br />
<br />
I have begun creating event cakes and hope to create more elaborate cupcake toppers. I can use my creative skills to create that UNIQUE baked good, UNIQUELY decorated baked good and even create the graphic design packaging.<br />
<br />
<strong>Where can the readers find you?</strong><br />
<br />
http://DenisesDelectables.etsy.com<br />
<a href="http://denisescreations.etsy.com/">http://denisescreations.etsy.com/</a><br />
<a href="http://denisescreations.com/">http://denisescreations.com/</a><br />
<a href="http://denises-creations.blogspot.com/">http://denises-creations.blogspot.com/</a><br />
<a href="http://facebook.com/DenisesCreations">http://facebook.com/DenisesCreations</a><br />
<a href="http://facebook.com/DenisesDelectables">http://facebook.com/DenisesDelectables</a><br />
<a href="http://twitter.com/DenisesCreation">http://twitter.com/DenisesCreation</a><br />
<a href="http://twitter.com/DenisesDlectbls">http://twitter.com/DenisesDlectbls</a><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;"></div><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><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com4tag:blogger.com,1999:blog-4987943305371544193.post-11473849200652760832010-08-31T12:28:00.000-04:002010-08-31T12:28:53.107-04:00For Sweets Sake!I have found so many wonderful edible shops on Etsy. This is a continuation of series of interviews entitled “Interviews with the Edibles”. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCOLOmR1cTStqIG4r3WsXjtWpMdDQXJxiX3fKdkoofx053Iww17d0X52ia3Qo0gy0XAC33hMd1dPQAdQozU3pFu0Hn9TlfdpbGSbqb3HmLWmd07DiL4oTYUCdT0K8tVdVhort9raDwwc/s1600/Gram.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="101" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCOLOmR1cTStqIG4r3WsXjtWpMdDQXJxiX3fKdkoofx053Iww17d0X52ia3Qo0gy0XAC33hMd1dPQAdQozU3pFu0Hn9TlfdpbGSbqb3HmLWmd07DiL4oTYUCdT0K8tVdVhort9raDwwc/s200/Gram.jpg" width="200" /></a></div>Alayne, fondly known as “Laynee”, is my next stop as I click my way through the Etsy edible shops. Her shop is inspired by her Grams - her husband’s mother whom she recently (very recently...) lost to cancer. Grams was her everything and her love for Grams was endless. Laynee recently decided to stop slaving over a desk at a dead end job that she disliked immensely; but she had no idea what she was going to do. While her Grams got worse... she had to keep busy to keep myself from going crazy with worry.... She has always known that she would do something on her own – but what? Her Grams was a cook and a very good one at that. She made them all very happy with her Italian treats. Why not let them live on in Laynee’s little shop? Hence the bake shop dedicated to Grams, Their Franny. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ANWz28oM69HElX0Zu4vxTEzkILmCkD3AflxuTnudwf9Uv2ccd1jcM4UjKZ18uqQ5TDNtWqyTUePnRzjIOJ6QIq4Xo0UotBTFek8yn6uMU89gTEhgRPNPQbb-yVnrAnoZsbF2isPNo-g/s1600/waffles.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ANWz28oM69HElX0Zu4vxTEzkILmCkD3AflxuTnudwf9Uv2ccd1jcM4UjKZ18uqQ5TDNtWqyTUePnRzjIOJ6QIq4Xo0UotBTFek8yn6uMU89gTEhgRPNPQbb-yVnrAnoZsbF2isPNo-g/s200/waffles.jpg" width="200" /></a></div><strong>What is the name of your shop and how did you come with the name? </strong><br />
For Sweets Sake. <a href="http://www.etsy.com/shop/forsweetssake">http://www.etsy.com/shop/forsweetssake</a> You know, I have no idea how that came to me... I was just thinking about names and it was in my head. After I had my labels done up and got my site started, I thought , “Oh my gosh, what if someone else has that name???” But it’s good and we are super happy about it. <br />
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<strong>What is your product line? </strong><br />
I sell baked items. My biscotti is my favorite. I love trying new recipes and tweaking them into new product. I would like to add gifts to the product line one day. We will see...<br />
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<strong>What challenges did you encounter when you opened your shop and how did you over come them.</strong><br />
I had to bake my “you know what” off to make sure that all the products could be the best. I had to choose items that would ship well and be fine after a few days being shipped. Arriving fresh is very important! And the pictures – that was daunting to say the least for a technically disabled gal. Now I need to go on to the next steps – trying to figure out how to produce quantity all in my kitchen.... It can be done! I am super woman!!!<br />
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<strong>What advice would you give to someone trying to get started? </strong><br />
Pictures are so very important. I won’t even look at someone’s shop if they have not worked on making sure the presentation and pictures are not up to par. Play around and be quirky with it.<br />
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<strong>What would you say makes you passionate about what you do?</strong> <br />
I want this bake shop to do well. I want to bake everyday, all day for people and make them happy. I want to do what I love every day for a living.<br />
<br />
<strong>Do you feel the social networking is helpful in making your business a success? </strong><br />
Yes, it’s very important. Anything you can do to get your name out there even if it’s giving out samples at your yard sale! My husband likes to fish out on the ocean on boats with lots of people – they get hungry. I have been sending him out with samples of Biscotti and Pitzelles ... they love it! Friends with coffee shops – friends that work at hospitals – breakrooms... just a few ideas.<br />
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<strong>Have you had success with your edibles in your local venues?</strong> <br />
I am brand new. I am still trying to get it all out there... right now I am working on that "success" we are talking about.<br />
<br />
<strong>Where does your inspiration come from? </strong><br />
Again that would be Grams.... she made me passionate. She was so sweet and laughed always... I miss that.<br />
<br />
<strong>How long have you been baking, who taught you and what was the first thing you baked? </strong><br />
I started out making home made bread when I was in my teens. Then I learned recipes from some great grams in Illinois that taught you how to test the bread by touching the bottom of the loaf with your nose! I burned my nose a lot!!! I was a hippy of sorts so my oldest son had never had store bought bread for the first 4 years of his life. I spent many hours picking the brains of these wonderful productive women. The old recipes are the best.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgEoPL_1uMcGoPy3vQxAfkO1QDvJ87dl0A75WsJRU49j0Z4ARJscYAcWDT3tVCUhWJk0YW3JmsMikCVGbXhT_uIjBEao8YnAQp-TV9RsbXrJ32O0QR8HrOEUjYwdj4n-JSIeSPH1nJCo/s1600/packaged+waffles.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgEoPL_1uMcGoPy3vQxAfkO1QDvJ87dl0A75WsJRU49j0Z4ARJscYAcWDT3tVCUhWJk0YW3JmsMikCVGbXhT_uIjBEao8YnAQp-TV9RsbXrJ32O0QR8HrOEUjYwdj4n-JSIeSPH1nJCo/s200/packaged+waffles.jpg" width="200" /></a></div><strong>What is For Sweets Sakes’ bestseller? </strong><br />
So far we are doing well with the Pitzelle. It’s an Italian cookie made with a press. Tricky to get perfect and its surprise is the anise in it. Try it. You will love them!<br />
<br />
<strong>What are some of the unique items you sell? </strong><br />
Everything I have mentioned are uniquely our recipes... we put a lot of care into all of them. The Cowboy cookies are fantastic!<br />
<br />
<strong>What does it take to get your edibles delivered freshly? </strong><br />
Fresh delivery is very important to me. We get the order and bake it the day it goes out. So if you order late on Saturday or Sunday I will not bake it until Monday so that I can get it in the mail that day. I want it to get to you fresh and yummy!<br />
<br />
<strong>What has been the overall reception your shop? </strong><br />
Reception to my shop has been great. Some folks want me to make variations of what I do and that works for me... anything I can do for you, I will give it a shot.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-BFiNRz2cGpD2UtBitpfbs5JYDq2XxUgZVmAa-SGQKH6rp-N5WybB-bg5MNP_bMGJA5M52GW4PCpFwyhY2cW2wbvZqAnermGV3e7jEpjU4IH_S19DIeE5T7S0zSJMO67s2lBkXdVy604/s1600/il_170x135.157396346%5B1%5D.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="158" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-BFiNRz2cGpD2UtBitpfbs5JYDq2XxUgZVmAa-SGQKH6rp-N5WybB-bg5MNP_bMGJA5M52GW4PCpFwyhY2cW2wbvZqAnermGV3e7jEpjU4IH_S19DIeE5T7S0zSJMO67s2lBkXdVy604/s200/il_170x135.157396346%5B1%5D.jpg" width="200" /></a></div><strong>What do you have special for the holidays? </strong><br />
These are all great for holidays! <br />
My gift box is awesome and so darn cute for anyone. You get to choose what goes in it. And it’s all packaged well so that it comes to you or your intended in perfect shape. Need a gift card...? I do that too.<br />
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<strong>What would you like our readers, potential customers, to know about you and your store? </strong><br />
Customers need to know that I bake in a smoke-free and pet-free kitchen with nothing but your satisfaction in mind. If anything is wrong with your order, I will make it good or refund your money. It’s that simple. I am not out to get rich – I just want to bake! <br />
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<strong>Is there anything I haven’t covered in this interview that you would like to add? </strong><br />
I love the idea of cooking and making people happy with these wonderful treats. Let me do the cooking for you...that’s my motto. It’s worth it. Really....<br />
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<strong>Where can the readers find you?</strong><br />
<a href="http://www.etsy.com/shop/forsweetssake">http://www.etsy.com/shop/forsweetssake</a><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com4tag:blogger.com,1999:blog-4987943305371544193.post-1378520962220315552010-08-29T16:00:00.000-04:002010-08-31T12:18:38.388-04:00An Empty PlateLet’s continue on our journey through edible-land. The next stop is a shop called An Empty Plate http://www.anemptyplate.etsy.com by Jackie. She lives in the Savannah area of Georgia. She is married with two grown daughters, and now the addition of an ever growing son-in-law. He is going to get her for that comment. LOL. Her loves are her family, reading, watching humming birds at her feeders, playing in her garden, cooking and of course she loves to bake. So from her kitchen to your tummy, she says hello!<br />
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<b>How did you come with the name for your shop?</b><br />
My Etsy shop is An Empty Plate (anemptyplate). My daughters and I came up with that name because we believe if you try the treats, that is all you leave is an empty plate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPamHQl4bQMDWN4DbzxVI4YzPO1ZD_A5bx_j9UvxkdlbBuCAwcAiaL5MkbVbyeSEyKKdH8JlLKO4nO3CH8T1xEKQV_e2Tl2TsJRyxx_PhK6hwfifOxiOYMjixg6miyKETGBtlxsOGFIFc/s1600/Red+Velvet.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="158" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPamHQl4bQMDWN4DbzxVI4YzPO1ZD_A5bx_j9UvxkdlbBuCAwcAiaL5MkbVbyeSEyKKdH8JlLKO4nO3CH8T1xEKQV_e2Tl2TsJRyxx_PhK6hwfifOxiOYMjixg6miyKETGBtlxsOGFIFc/s200/Red+Velvet.jpg" width="200" /></a></div><b>What is your product line? </b><br />
I sell homemade-from-scratch baked goods using family recipes and more. My product line consists of cupcakes, cheese cakes which are my favorite s; also bread & cookies. I am also adding something savory to my site soon.<br />
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<b>How did you decide what items to put in your shop</b>?<br />
I go by the people test. If I don’t love it and if others don’t love it then it does not go in my shop. To tell you the truth I am the hardest person on myself it just has to be perfect. <br />
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<b>What challenges did you encounter when you opened your shop?</b><br />
Well, for baked goods the shipping is a challenge. You need to have the right boxes, the right cooling agents. <br />
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<b>What advice would you give to someone trying to get started?</b><br />
Don’t be sad, or put off by Etsy because your shop takes a while to catch on. Etsy is a great place with a LOT of sellers. People will find you, it just takes time.<br />
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<b>What would you say makes you passionate about what you do?</b><br />
Ohhh, good one – I would say that it is the expressions on people’s faces when they eat my food. I love to make people happy. Love to see them when they start to close there eyes and they have that half open look where there eyes are rolled back or when they let out that little sigh. <br />
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<b>Do you feel the social networking is helpful in making your business a success?</b><br />
If course, it’s free advertisement and every business needs to get their name out there. <br />
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<b>What are some of the local venues you have had success with, in with your edibles?</b><br />
I do a lot of graduations and weddings. The weddings are the most fun! Everybody is always so happy.<br />
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<b>Where does your inspiration come from?</b><br />
My mother was a great baker. Plus I don’t like to feed my family the little sweet things from the store. I want to know what they are eating and ohhh, how they love to eat it!<br />
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<b>How long have you been baking, who taught you and what was the first thing you baked?</b><br />
That takes me back to the question above. My mother baked, that is where it started. Then I met someone who later became my sister-in-law and she loved to cook. She was my best friend and our lives and loves just intertwined.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKaSkBGB1N9s8TICWTlGiiUa1eQ425nLZuOJlELZfJTs_1LHhPw9a-cMT9W5DlrqPQ5bmIQjrL8JNd93MhD6y4wfpJFlp1qrZsCqQSiJxjeOTP50axFG0-MrV-WEjD1vzaaYao0RlUVA/s1600/Cheese+cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="158" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKaSkBGB1N9s8TICWTlGiiUa1eQ425nLZuOJlELZfJTs_1LHhPw9a-cMT9W5DlrqPQ5bmIQjrL8JNd93MhD6y4wfpJFlp1qrZsCqQSiJxjeOTP50axFG0-MrV-WEjD1vzaaYao0RlUVA/s200/Cheese+cake.jpg" width="200" /></a></div><b>If you had to pick out a favorite from your shop, what would it be and why?</b><br />
Easy, the cheesecake! That will not last more then two days in my house. It is sooo creamy. My daughter that lived in NY would come home for cheesecake. She says I make the best in the world. I love to hear her say that :).<br />
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<b>What is An Empty Plate’s bestseller?</b><br />
I can’t say that An Empty Plate has a bestseller just yet. However, I predict it will be the red velvet cupcakes. I have some orders for them for a wedding coming up soon. They go very well.<br />
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<b>Do you have special names for your edibles and how did you come up with them?</b><br />
One of my daughters names all of my food. She loves to name them and I’m more of a baker then a writer so I gladly give her that hat to wear.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQ7wb1xl0WPx69Gp-PctHg8nxUHDr5OYaW7YHzKbIS7Vh7-BwzJ9eIT6zaXK2vaSCnATh-Lj8NTdyIXtoSJEDAtU8bs4ichvYO4skzPynw5P7RRRErXijrZPW61YeGurOL8pFgWBnNpo/s1600/Popcorn+Muffin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="158" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQ7wb1xl0WPx69Gp-PctHg8nxUHDr5OYaW7YHzKbIS7Vh7-BwzJ9eIT6zaXK2vaSCnATh-Lj8NTdyIXtoSJEDAtU8bs4ichvYO4skzPynw5P7RRRErXijrZPW61YeGurOL8pFgWBnNpo/s200/Popcorn+Muffin.jpg" width="200" /></a></div><b>What are some of the unique items you sell?</b><br />
The newest item in my shop is very unique. It is pop corn balls. It is hard to find those anymore. But when I was a kid, grandmothers would make them and you’d find them at fairs. So most kids don’t know how good they are because they’ve never had a chance to try them. <br />
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<b>What does it take to get your edibles delivered freshly?</b><br />
Well it takes lots of expensive boxes and cooling packets to keep it fresh. I hand pack everything myself to ensure freshness and that it arrives to my customer perfectly! Also I always ship USPS priority two day shipping.<br />
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<b>What has been the overall reception of your shop?</b><br />
Well, I’m hopeful sales will pick up. So I’d say things on Etsy are a little slow. Perhaps sales will increase once readers read this interview. However, all the feedback has been great and the hearts are coming in that I’m also glad to see.<br />
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<b>What do you have special for the holidays?</b><br />
I have a killer rum fruitcake! It is still up the air as to if I will add it. So if you all think I should, then drop me a line :).<br />
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<b>What would you like our readers, potential customers, to know about you and your store?</b><br />
It’s all very yummy and made to order just for you. I treat each order with care. It comes down to wanting your order with me to be perfect.<br />
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<b>Is there anything I haven’t covered in this interview that you would like to add?</b><br />
Now let me see. I’d like to invite all of your readers to view my shop. If they mention your blog or this interview they will get 5% off of their order. Plus I’ll also add: I’ve NEVER had anyone leave half a cupcake, or a bit of cheesecake on there plate. It always comes back to me as anemptyplate :).<br />
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<b>Where can the readers find you?</b><br />
Sooo look me up at <a href="http://www.etsy.com/shop/anemptyplate">http://www.etsy.com/shop/anemptyplate</a><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com3tag:blogger.com,1999:blog-4987943305371544193.post-86466957812930211852010-08-25T23:35:00.002-04:002010-08-29T19:35:21.352-04:00Let's Continue On Down Edible Lane With The Brown Bag Bakery<span style="font-family: Verdana,sans-serif;">Well, the next stop on the edible train is the Brown Bag Bakery. <a href="http://www.etsy.com/shop/BrownBagBakery">http://www.etsy.com/shop/BrownBagBakery</a> This lovely shop is owned by </span><span style="font-family: Verdana,sans-serif;">Chantelle Harris-Rock and who is she. </span><span style="font-family: Verdana,sans-serif;">Well for starters, she has 5 children. That includes her hubby ;) - 4 little boys age 7 and under. She juggles between cranky teething twins, a crazy amount of doctor's appointments for her 3 year old and keeping on top of my 7 year old inordinate amount of homework! Then there are copious amounts of dishes and laundry and the usual housework, all while trying to avoid stepping on toys left in crazy places by the babies; it's a minefield of toys! When her sweet little crazies, have been put to bed for the night, she breaks out the notebooks, pens, iPod, laptop, and wine, if it's a quiet night. For excitement she scours thrift stores and antique shops. She love yard sales and if she’s on her laptop, it’s guaranteed to have Etsy up! She and her hubby and try to fit in a movie night once or twice a week to try and catch up to what's out there! We’re still a couple years behind (haha)!! Whatever she’s doing, in her head she’s creating. She says she’s quirky; for instance she likes things to come in 3's or 5's, she doesn’t like capitalizing letters because it feels abrasive. She loves people, food, to cook and to bake. I love when people love my creations!</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>What is the name of your shop and how did you come up with the name? </b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">The name of my shop is Brown Bag Bakery. I've had it in my head for about 8 years now. I had always planned on opening a bakery and I love the brown paper kraft bags. I envisioned packing my customers orders in simple, organic feeling, modern looking brown bags. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLM9GI2K7iD1e8Ct8wOlYhYnNA48jxAkasP-OyqDzF785Ldiiz9VmfJosnlOmDKttnX3HXysS0yTHpQsWDGrolJGiqvP8ONclp5ELAZ3Ptt-e027NDmObuTg_RErb7WMlk3EXfD2xpqw/s1600/Bagels.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="161" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLM9GI2K7iD1e8Ct8wOlYhYnNA48jxAkasP-OyqDzF785Ldiiz9VmfJosnlOmDKttnX3HXysS0yTHpQsWDGrolJGiqvP8ONclp5ELAZ3Ptt-e027NDmObuTg_RErb7WMlk3EXfD2xpqw/s200/Bagels.JPG" width="200" /></a></div><span style="font-family: Verdana,sans-serif;"><b>What can you tell us about your product line? </b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">So far I'm carrying bagels and a host of other baked goods. I haven't taken pictures of them all yet so the different flavors are listed on each of the listings I currently have active. I also just listed my chewy caramel recipe that was 6 months in the making. It's finally perfect! Hopefully in the next few weeks I can start listing the other baked goods I'm proud of! </span><br />
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<span style="font-family: Verdana,sans-serif;"><b>How did you decide what items to put in your shop?</b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">Well, I love to bake and bagels well .... </span><br />
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<span style="font-family: Verdana,sans-serif;"><b>What challenges did you encounter when you opened your shop and how did you overcome them?</b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">My biggest challenge is having 4 children, ages 7 and under. They are obviously going to be my first priority. I have to schedule my prepping and baking around them. I've just learned how to work around it. I bake before they wake up the next morning. </span><br />
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<span style="font-family: Verdana,sans-serif;"><b>What advice would you give to someone trying to get started?</b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">Well, I'm an impatient person. I would say: </span><br />
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<span style="font-family: Verdana,sans-serif;">1. Be patient. I've learned that it won't blow up overnight. Slow and steady wins the race right?</span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">2. Love what you do and it'll show. People will respond when they feel your personality in your products and descriptions. Be yourself.</span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">3. Communicate like crazy with your customers. </span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">4. Most importantly, learn how to take professional quality pictures using lighting and styling and editing (Windows Live Gallery or Picnik).</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Do you feel the social networking is helpful in making your business a success?</b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">I'm on Facebook often so I started a fan page for my Etsy shops. I wouldn't say it has contributed to a lot of success, but it's certainly not a failure. Whatever gets your name out there is not a failure! </span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Where does your inspiration come from?</b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">My inspiration comes from absolutely anything. It is so random. The strangest things like a bicycle wheel or a paint color can inspire me. Then there are the moods I get in where all I want to do is surround myself with my mountain of cookbooks and look at all the pictures. Then some ideas wake me up at night! Right now I've got 21 notebooks and 4 pens on my bedside table just in case. </span><br />
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<span style="font-family: Verdana,sans-serif;"><b>How long have you been baking, who taught you and what was the first thing you baked?</b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">The first thing I baked was a pound cake when I was 12. My dad taught me and he taught me the way his mother taught him. My mom was also very creative. She would sit me on the counter and I would watch her. Come to find out, she really sat me up there just so she could get me out from under her feet (ha ha), which I completely understand now! </span><br />
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<span style="font-family: Verdana,sans-serif;"><b>If you had to pick a favorite from your shop, what would it be and why?</b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">Right now my favorite thing is the blackberry crème caramels. They are so sweet, fruity, salty, and chewy; they are a pretty plumy color! But most of all they are addicting! There are so many things that I love, it's really hard to stay on one as a favorite! I'm working on a new one. Peanut Butter and Jelly - I think THAT one will be a longstanding favorite!</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Do you have special names for your edibles and how did you come up with them?</b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">As I said I'm random so I literally will write down the first 5 or so words that come to mind. As long as it relates to the item, I'll try to smush them all together or the words themselves will give me another idea. For instance, the title for my cinnamon roll bagel is holy cinnamon roll bagels batman! </span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Do you sell any unique items?</b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">Yes, I do. The fondant rollups are unique. I wish I had a picture! It's a thin layer of sheet cake with a layer of fondant on top, and then rolled like a roulade - with the fondant on the outside - around a stick. The other items are crazy flavored bagels. I do artisan breads, candies, crazy pound cakes, and of course more craziness in the caramel flavors. (coffee, blackberry, pina colada, beer and more) </span><br />
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<span style="font-family: Verdana,sans-serif;"><b>What local venues you have had success with your edibles?</b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">I actually haven't tried any! My business grew by word of mouth. There is a Southern Fried Food festival coming up that's in September and I was thinking about trying that out! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpLQt8lmlC5y_sK3RqXnYCCnNe3L1C1o89Lhpo7rfFfrbgOILF0s50qQQzpFGBz6N7SQgmVuSQlrAARYUV5YRlY9aqoOel1xqY7r3ryqu0Wabrx3m0b1UMHNJPL4hyphenhyphenENnT-Bf-gBSi6Q/s1600/powered+sugar.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpLQt8lmlC5y_sK3RqXnYCCnNe3L1C1o89Lhpo7rfFfrbgOILF0s50qQQzpFGBz6N7SQgmVuSQlrAARYUV5YRlY9aqoOel1xqY7r3ryqu0Wabrx3m0b1UMHNJPL4hyphenhyphenENnT-Bf-gBSi6Q/s200/powered+sugar.JPG" width="200" /></a></div><span style="font-family: Verdana,sans-serif;"><b>What does it take to get your edibles delivered freshly?</b> </span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">I use priority mail and I never ship on Fridays because 2 day priority doesn't mean anything when the second day is a Sunday. This is how I see it: mailed Friday, en route Saturday, nowhere on Sunday. Honestly, I don't ship on Thursdays either just to be safe. I just want my customers' product to be fresh and them to be happy. </span><br />
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<span style="font-family: Verdana,sans-serif;"><b>What has been the overall reception of your shop?</b> </span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">I've had just 5 sales but they have left wonderful feedback for me! My best customer/buyer is now my friend! I've gotten a lot of really nice messages and 32 hearts on Etsy. Yay! My shop has only been open for about 2 weeks now. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzG-9MOWG6HuD4hLikUrFWE4mAdBy6AmwVI__1agZUo6tFUYNIeZ0BVNyRXtT95q1sEXJ1NR7KD2Xq57SwcpBCs5VWeiGRDJEaeTjOmN9g0ev3HdrJrafoT3fVsyAqjzaRS9XAGyC-DE/s1600/Caramel.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzG-9MOWG6HuD4hLikUrFWE4mAdBy6AmwVI__1agZUo6tFUYNIeZ0BVNyRXtT95q1sEXJ1NR7KD2Xq57SwcpBCs5VWeiGRDJEaeTjOmN9g0ev3HdrJrafoT3fVsyAqjzaRS9XAGyC-DE/s200/Caramel.JPG" width="200" /></a></div><span style="font-family: Verdana,sans-serif;"><b>What do you have special for the holidays</b>? </span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">I think the caramels will do great around the holidays, especially the orange ginger flavor. </span><br />
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<span style="font-family: Verdana,sans-serif;"><b>What would you say makes you passionate about what you do?</b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">I live to create and the passion comes out when I bake.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIwx-4qdnRDFWCxRC7PNCMZ0S0ncAC_HljpAKJvBOjIJ5jjvABnmhrerkm_UKwNzdeiljrAm22ecU7lSCBxbrXF_TF_8YQH4_2PuQDTureI_Xloc8D_mCduPWzdc_iQfxOw-pVCFhNY0/s1600/Twist+bread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="158" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIwx-4qdnRDFWCxRC7PNCMZ0S0ncAC_HljpAKJvBOjIJ5jjvABnmhrerkm_UKwNzdeiljrAm22ecU7lSCBxbrXF_TF_8YQH4_2PuQDTureI_Xloc8D_mCduPWzdc_iQfxOw-pVCFhNY0/s200/Twist+bread.jpg" width="200" /></a></div><span style="font-family: Verdana,sans-serif;"><b>What would you like our readers, potential customers, to know about you and your store? </b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">When you come to my store, I'm told that you'll see my personality through my items and descriptions. I try to be fun. </span><br />
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</span><br />
<span style="font-family: Verdana,sans-serif;"><b>Is there anything I haven't covered in this interview that you would like to add?</b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">I'm working on getting a cookbook published! I've created 646 recipes over the past 6 years! I'll be listing it in my bakery shop when it's done! How cool is that! </span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Where can the readers find you?</b></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">I'm on facebook! Look up Chantelle Harris-Rock, or brownbagbakery! I'm on twitter too, but I just can't get into it so I haven't used it at all lately. I do have a blog under chrstudio, but I don't have time yet to keep up with it. My Etsy stores are:</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_TUqLBf-2RWQOOO8iqnLqnLsHcJqfAiG85DtNaSYNo2r3eBEul7rVfE13vcI-LRmouHeDBMpVTgvx-aYfnBRmGpJmy_5H59wNX6PJETT2m_7XAWztxznOr0mjC_KSjpmWlf1qCCZZNdg/s1600/Pesto+Bagels.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_TUqLBf-2RWQOOO8iqnLqnLsHcJqfAiG85DtNaSYNo2r3eBEul7rVfE13vcI-LRmouHeDBMpVTgvx-aYfnBRmGpJmy_5H59wNX6PJETT2m_7XAWztxznOr0mjC_KSjpmWlf1qCCZZNdg/s320/Pesto+Bagels.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pesto Bagels</td></tr>
</tbody></table><span style="font-family: Verdana,sans-serif;">brownbagbakery.etsy.com </span><br />
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<span style="font-family: Verdana,sans-serif;">chrstudio.etsy.com</span><br />
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<span style="font-family: Verdana,sans-serif;">appendix.etsy.com </span><br />
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<span style="font-family: Verdana,sans-serif;"></span><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com8tag:blogger.com,1999:blog-4987943305371544193.post-20875203226560184992010-08-23T08:47:00.001-04:002010-08-26T14:47:53.034-04:00Treatz 'n Treasures An Online Edible ShopThis is an interview with Susan, the owner of Treatz 'n Treasures one of the many wonderful edible shops on Etsy. She is the first of a series of interviews on online edible shops. While taking a break from canning, preserving, salt and rub making I visited Susan’s online shop at www.etsy.com/shop/treatzntreasures and just loved all of her baked goods. Everything I saw was tempting and I encourage you to visit and support her shop. There is something for everybody.<br />
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Susan has lived in Indiana nearly all her life. When she finished high school Susan join the military and traveled across the country with a short stop in Panama, Central America. When she came back to Indiana, she attended a Technical school nearby, completed a course in computers and found out the hard way that a cutthroat lifestyle is NOT for her! She met and married her husband of 9 years and together they’re raising 3 great kids! Susan says it's not easy, but she has her creative side to fall back on. She has a very strong vision of what she’d like to achieve and a good set of goals to make it as close as possible. She would like to be able to fall back on her online shops as a good source of income, so she is careful to offer great products that are very carefully made and made with love. She would love to see the same customers come back time and again! <br />
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<span style="background-color: white;"><span style="color: blue;"><strong>What is the name of your shop and how did you come up with the name? </strong></span></span><br />
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I named my shop Treatz 'n Treasures because I wanted everyone who browsed through to see they could find a gift for their loved ones and something special for themselves. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PawHPRKmfJtT0RSo4Fj9_CITHr3mY88uh2IRrXsoEjwR2ooGoi3-LLYDlvMtqFs-bPBTdHEOMe74jt1IdMfsIPOhuEPeErs7-mHODgtFDbpnZ99SKckMr-VGQMf84LPVexaiyOLtGHA/s1600/Tastz+Wrapped+Brownies+and+Dog+Biscuits.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PawHPRKmfJtT0RSo4Fj9_CITHr3mY88uh2IRrXsoEjwR2ooGoi3-LLYDlvMtqFs-bPBTdHEOMe74jt1IdMfsIPOhuEPeErs7-mHODgtFDbpnZ99SKckMr-VGQMf84LPVexaiyOLtGHA/s200/Tastz+Wrapped+Brownies+and+Dog+Biscuits.jpg" width="200" /></a></div><span style="color: blue;"><strong>What is your product line?</strong></span> <br />
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While I currently have edibles like yummy cookies and candies in my shop, I'm in the process of expanding my product line to include items like fleece capelets for girls, quilted wall hangings and baby blankets, appliqued table linens, and even hand-painted Christmas ornaments. <br />
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<strong><span style="color: blue;">How did you decide what items to put in your shop?</span></strong> <br />
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Definitely by popular demand! All of my products are things I've made and given as gifts to loved ones, as well as sold to nearby clients. When I hear rave reviews from them, I know it's a keeper. <br />
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<span style="color: blue;"><strong>What challenges did you encounter when you opened your shop and how did you over come them?</strong></span><br />
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I think the most difficult thing for me is running my shop while juggling life in general. While I have the help of my husband when he's home, raising 3 children so close in age is a big hurdle in itself. Then factor in working outside the home plus the daily duties of a mother, and you've got non-stop chaos! I do this because I want my children to know that if you want something badly enough, you've got to put in the effort. <br />
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<span style="color: blue;"><strong>What type of equipment do you use while baking and what kind of kitchen? </strong></span><br />
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I have a small kitchen to work out of, but I have many years of experience sorting through my priorities. While my bread dough is being kneaded in my bread machine, I can work on melting the chocolate for the fudge AND add the final ingredients to my Kitchenaide mixer for the batch of cookies I need to finish. <br />
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<span style="color: blue;"><strong>Do you feel the social networking is helpful in making your business a success? </strong></span><br />
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It's all about word of mouth. I use whatever means I can to get traffic to my shop, but I also work with a lot of local customers who've greatly helped in my cause. <br />
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<span style="color: blue;"><strong>Where does your inspiration come from?</strong></span> <br />
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I tend to rely on the seasons to help me along. For instance, I'll soon be working on Halloween and Christmas ideas very soon. <br />
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<span style="color: blue;"><strong>How long have you been baking, who taught you and what was the first thing you baked?</strong></span> <br />
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I've baked since I was about 7 or 8. My grandfather and Aunts taught me. The very first thing I made didn't turn out so great. It was Mother's Day and I wanted to make my mom breakfast in bed of waffles and juice. I'd seen her make them a thousand times, but I guess I wasn't paying enough attention when it came to her buttering the waffle maker because that's what I forgot! Needless to say, they didn't come out (of the waffle maker that is)! I'm very careful now to make sure I have everything out I need to start a recipe. <br />
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<span style="color: blue;"><strong>If you had to pick a favorite from your shop, what would it be and why?</strong></span> <br />
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My kiflis, for sure! They're my grandfathers recipe--he was second generation Lithuanian and made them every year. So light, crisp, and sweet! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCwL1h2IZKbRUqLsCTudxBErFvl3XPRMQ2G0txE39USjVJD8zRZVsJ854Ztf8sPTtsViKGNE_cbL09qg2lisDCEmhwHSboCcaek5Gr-MKAWuJh0KV_De1pQmgP4tSSfoti-HD2qvWMTs/s1600/Tastz+PICTURES+004.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCwL1h2IZKbRUqLsCTudxBErFvl3XPRMQ2G0txE39USjVJD8zRZVsJ854Ztf8sPTtsViKGNE_cbL09qg2lisDCEmhwHSboCcaek5Gr-MKAWuJh0KV_De1pQmgP4tSSfoti-HD2qvWMTs/s200/Tastz+PICTURES+004.jpg" width="200" /></a></div><span style="color: blue;"><strong>What are some of the unique items you sell?</strong></span> <br />
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Although I don't have a lot of items listed, my menus are endless! I have a collection of cookbooks that would make many librarians jealous, and I'm always on the lookout for something new to add. I love international desserts, especially Italian and Polish. I make a lot of Fregolatas (very large and crisp Italian cookies made for large gatherings), kiflis, cappucino cookies, Ciastka Kurche (polish pecan cookies), anise drops, and my fudge is renowned for being super creamy, rich, and not too over the top. <br />
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<span style="color: blue;"><strong>How do you pick the names for your edibles?</strong></span> <br />
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Many of the names for my baked goods come from my children and what they call them. Give a 6 year old a bigger than average peanut butter cookie, and it's a Monster. LOL<br />
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<span style="color: blue;"><strong>What local venues have you had success with your edibles? </strong></span><br />
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Last year I attended a craft fair and bake show at a local retirement facility and I sold out of everything I had within 4 hours. I always give samples of many of the things I've brought. It's the samples that seal the deal. <br />
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<span style="color: blue;"><strong>What does it take to get your edibles delivered freshly?</strong></span> <br />
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Great time management skills! I don't make anything ahead to freeze, I think it alters the taste. So I have to plan my menu very carefully. It took 3 days to make everything I took to the last bake sale I did. I'll usually give myself an entire day to decorate and/or frost items I've made the day before. That way there are no issues with Christmas cookies that don't look like they came from a bakery. Sometimes I'll even offer to bag frosting separately from the product and give the customer a chance to decorate things like cupcakes if the weather's too warm and I know it would melt. <br />
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<span style="color: blue;"><strong>What has been your shops overall reception?</strong></span> <br />
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I believe I've had a good showing for what I have listed. I've been fortunate to have many people heart my shop, and I actually had another before closing it to open this one. My feedback and hearts on the previous one made me proud. I'm hoping that once this shop is open that long, I can continue making people that happy. <br />
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<span style="color: blue;"><strong>What do you have special for the holidays?</strong></span> <br />
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I'll soon be listing my Kiflis again. I have to wait for the weather to turn cooler and become less humid. It's a terrible thing to attempt a finicky dough in the wrong type of weather! I have some very special Christmas Nutcracker Cookies planned, too. I'll also have non-edible items listed in the next month or so as I continue to expand my line. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoW9-cC5ddrvhTdGdCfK7u5unOTCTZLc_BE3YU3lXqJGvSTEYWKEjpn41We-zO4IuUzObhFo41c40MYebUS6UiX96CpHwO8QUijSQQC468Jsbdp5R_mDZHG2-3kGTrPg0sLKJ7qoZC_zk/s1600/Tastz+kisses+Drops+PICTURES+004.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoW9-cC5ddrvhTdGdCfK7u5unOTCTZLc_BE3YU3lXqJGvSTEYWKEjpn41We-zO4IuUzObhFo41c40MYebUS6UiX96CpHwO8QUijSQQC468Jsbdp5R_mDZHG2-3kGTrPg0sLKJ7qoZC_zk/s200/Tastz+kisses+Drops+PICTURES+004.jpg" width="200" /></a></div><strong><span style="color: blue;">What do you what to tell the readers about why they should shop at Treatz 'n Treasures?</span></strong> <br />
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I make every attempt to deliver to my customers what I would want to receive! Great products that are freshly made with the best ingredients, delivered to your door as perfect as getting them from the bakery down the street. Even the packaging has the same amount of care put into it as the product I'm putting inside. <br />
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<span style="color: blue;"><strong>Is there anything I haven’t covered in this interview that you would like to add? </strong></span><br />
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I also take special orders and have many years of experience making gift baskets! I just finished an order for a customer in the medical field that wanted to expand her client base. I made 25 beautiful gift tins with 3 types of cookies specially made for her. I'm still receiving great reviews from that and it was really fun to do! <br />
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<span style="color: blue;"><strong>Where can the readers find you?</strong></span> <br />
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I have 2 shops: <br />
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<a href="http://www.artfire.com/users/treatzntreasures">http://www.artfire.com/users/treatzntreasures</a><br />
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<a href="http://www.etsy.com/shop/treatzntreasures">http://www.etsy.com/shop/treatzntreasures</a><br />
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Well, it was a pleasure interviewing you and learning all about Treatz 'n Treasures. I invite my readers to visit your mouth watering shop. If you have a sweet tooth, this is the place for you.<div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com6tag:blogger.com,1999:blog-4987943305371544193.post-57287357769557772932010-08-22T10:58:00.001-04:002010-08-26T14:48:46.894-04:00Let's Talk EdiblesThis week starting tomorrow I will be starting a series of interviews featuring some wonderful Edible Shops on Etsy. Stay tuned you won't want to miss this yummy series. Stay tuned! Read! Support! Follow!<div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com0tag:blogger.com,1999:blog-4987943305371544193.post-19993389575747799982010-08-19T17:10:00.001-04:002010-08-19T17:10:50.344-04:00Giveaways Are A Great Way To Gifts For The HolidaysWith the holidays approaching fast, it’s time to start thinking about gifts and your budget. Well there are lots of talented artist that sponsor giveaways every month. This is a great way to cut your budget and get great quality gifts.<br />
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Here are some wonderful links to very talented artist giveaways. <br />
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<a href="http://abundanceyeah.blogspot.com/2010/08/free-recipt-cards-for-entering-peach.html">http://abundanceyeah.blogspot.com/2010/08/free-recipt-cards-for-entering-peach.html</a> <br />
<a href="http://waterwaif.blogspot.com/2010/08/sponsor-giveaway-3d-butterflies-wall.html">http://waterwaif.blogspot.com/2010/08/sponsor-giveaway-3d-butterflies-wall.html</a><br />
<a href="http://kate8085.blogspot.com/2009/07/true-love-giveaway.html">http://kate8085.blogspot.com/2009/07/true-love-giveaway.html</a><br />
<a href="http://cabinandcub.blogspot.com/2009/07/july-giveaway-win-woodburned-bird.html">http://cabinandcub.blogspot.com/2009/07/july-giveaway-win-woodburned-bird.html</a><br />
<a href="http://musicalkitten.blogspot.com/2009/07/300-hearters-giveaway.html">http://musicalkitten.blogspot.com/2009/07/300-hearters-giveaway.html</a><br />
<a href="http://sweetfigments.blogspot.com/2008/05/lets-get-it-started.html">http://sweetfigments.blogspot.com/2008/05/lets-get-it-started.html</a><br />
<a href="http://stunningannak.blogspot.com/2010/08/babblingbrooks-will-make-you-stylish.html">http://stunningannak.blogspot.com/2010/08/babblingbrooks-will-make-you-stylish.html</a><br />
<a href="http://kittykatkards.blogspot.com/2010/08/august-sister-challenge-day-3-giveaway.html">http://kittykatkards.blogspot.com/2010/08/august-sister-challenge-day-3-giveaway.html</a><br />
<a href="http://vegancraftastic.blogspot.com/2010/08/3-am-art-giveaway.html">http://vegancraftastic.blogspot.com/2010/08/3-am-art-giveaway.html</a><br />
<a href="http://audreysgiveaways.blogspot.com/2010/04/phranne.html">http://audreysgiveaways.blogspot.com/2010/04/phranne.html</a><br />
<a href="http://audreysgiveaways.blogspot.com/2010/04/bungalow.html">http://audreysgiveaways.blogspot.com/2010/04/bungalow.html</a><br />
<a href="http://audreysgiveaways.blogspot.com/2010/04/gemgemz.html">http://audreysgiveaways.blogspot.com/2010/04/gemgemz.html</a><br />
<a href="http://chanyeevon.blogspot.com/2010/07/notecard-thursday-give-away-for-july.html">http://chanyeevon.blogspot.com/2010/07/notecard-thursday-give-away-for-july.html</a><br />
<a href="http://waterwaif.blogspot.com/2010/08/blog-post_06.html">http://waterwaif.blogspot.com/2010/08/blog-post_06.html</a><br />
<a href="http://etsymom.blogspot.com/2010/08/back-to-school-giveaway-1-twisted.html">http://etsymom.blogspot.com/2010/08/back-to-school-giveaway-1-twisted.html</a><br />
<a href="http://toolsareforwomentoo.blogspot.com/2010/08/new-giveaway-announcement-sponsored-by_17.html">http://toolsareforwomentoo.blogspot.com/2010/08/new-giveaway-announcement-sponsored-by_17.html</a><br />
<a href="http://jaebumfangirl.wordpress.com/2010/08/18/flaky-friends-owl-plushie-giveaway/">http://jaebumfangirl.wordpress.com/2010/08/18/flaky-friends-owl-plushie-giveaway/</a> <br />
<a href="http://mrsnespysworld.blogspot.com/2010/08/giveaway-knot-just-bows.html">http://mrsnespysworld.blogspot.com/2010/08/giveaway-knot-just-bows.html</a><br />
<a href="http://waterwaif.blogspot.com/2010/08/sponsor-giveaway-3d-butterflies-wall.html">http://waterwaif.blogspot.com/2010/08/sponsor-giveaway-3d-butterflies-wall.html</a><br />
<a href="http://www.theindiebride.com/giveaways-sales/purpleme-com-giveaway/">http://www.theindiebride.com/giveaways-sales/purpleme-com-giveaway/</a><br />
<a href="http://inklingpaper.blogspot.com/2010/08/200th-post-and-giveaway.html">http://inklingpaper.blogspot.com/2010/08/200th-post-and-giveaway.html</a><br />
<a href="http://tigerlilysbook.blogspot.com/2010/08/oriental-decor-reviewgiveaway.html">http://tigerlilysbook.blogspot.com/2010/08/oriental-decor-reviewgiveaway.html</a> <a href="http://www.indiespotting.com/giveaways-sales/win-joyajewelry-giveaway/">http://www.indiespotting.com/giveaways-sales/win-joyajewelry-giveaway/</a><br />
<a href="http://greeneyed.com/2010/08/diy-wedding-gift-postcards/">http://greeneyed.com/2010/08/diy-wedding-gift-postcards/</a> <br />
<a href="http://www.indiespotting.com/giveaways-sales/win-dees-deezigns-giveaway/">http://www.indiespotting.com/giveaways-sales/win-dees-deezigns-giveaway/</a> <br />
<a href="http://o-my-darling.blogspot.com/2010/08/sponsor-giveaway-city-birds.html">http://o-my-darling.blogspot.com/2010/08/sponsor-giveaway-city-birds.html</a><div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com0tag:blogger.com,1999:blog-4987943305371544193.post-28171513503686819382010-08-17T14:31:00.001-04:002010-08-20T10:16:04.087-04:00TEMPTING TUESDAY BACK TO SCHOOL: DINNER SPECTACULAR<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBV5S_En7C8nnsDrnCIGTfHdJ3yZF3mL-89JQE19-MWQb0ufsb9AEps1zG0AemKfYL_70qcCp7hes1OH3PxrR1f2e86d6-Y-v8Ubk7dC0VGbDZAmkxhcP6E4pJc2x41Z2FGLt9kr8rAo/s1600/steak+with+carrot+salsa%5B1%5D.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBV5S_En7C8nnsDrnCIGTfHdJ3yZF3mL-89JQE19-MWQb0ufsb9AEps1zG0AemKfYL_70qcCp7hes1OH3PxrR1f2e86d6-Y-v8Ubk7dC0VGbDZAmkxhcP6E4pJc2x41Z2FGLt9kr8rAo/s200/steak+with+carrot+salsa%5B1%5D.jpg" width="200" /></a></div> As a child, my mother loved the first day of school. Because school usually started after the Labor Day holiday, she called it Tempting Tuesday. It was always really exciting for us because dinner time was when we all sat down and talked about our day and just had a good time together over a nice dinner! My favorite Tempting Tuesday was the Steak with Carrot Salsa. The flavors are explosive and I'm sure your children will enjoy coming home to this Back to School treat...Enjoy!<br />
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2 pounds skirt steak, trimmed and cut into 4 equal portions<br />
1 garlic cloves, minced<br />
1 tablespoon cumin<br />
Salt and pepper<br />
1/4 cup chopped onions<br />
1 tablespoon olive oil<br />
2 tablespoons butter<br />
1 cup carrot salsa<br />
2 cups water<br />
<br />
Place the steaks between sheets of wax paper, then pound until each steak is about ¼ inch thick. Place the pounded steaks in a zip lock plastic bag. Add the cumin, garlic, onions, salt and pepper. Refrigerate for 30 minute. Be sure the steaks are evenly covered. In a large sauce pan, heat the oil and butter over medium heat. Place the steaks into the skillet and cook for 3 minutes per side. Add the carrot <a href="http://www.abundanceyeah.etsy.com/">http://www.abundanceyeah.etsy.com/</a> and water. Reduce the heat, cover and cook for about 20 to 25 minutes. Add more water if necessary. Uncover the sauce pan and using a fork mash the carrots salsa into steak if desired. Cover and cook 5 minutes more. Serve over white rice. Makes 4 servings. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAUs3jGBoM3-8qCcKuG-NGGF8FV_faOQxw9ZJ9V7eSGejKmN4txgTmiJabshGPitLBrF3jvDrGjNYfWOXeT0YW8UU-RS5dmvlzr5X0XUzpTs6eZiJC8kQTFXI-6HX7ra9pJGCbTgLwTw/s1600/Salsa+Trio+half+pint.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAUs3jGBoM3-8qCcKuG-NGGF8FV_faOQxw9ZJ9V7eSGejKmN4txgTmiJabshGPitLBrF3jvDrGjNYfWOXeT0YW8UU-RS5dmvlzr5X0XUzpTs6eZiJC8kQTFXI-6HX7ra9pJGCbTgLwTw/s320/Salsa+Trio+half+pint.JPG" width="320" /></a></div>This recipe works with any of <a href="http://www.abundanceyeah.etsy.com/">http://www.abundanceyeah.etsy.com/</a> salsas. See link below. Enjoy <br />
<br />
<br />
<br />
http://www.etsy.com/listing/53444534/salsa-sampler-8oz-jars<div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com0tag:blogger.com,1999:blog-4987943305371544193.post-63071407796750779502010-08-16T14:52:00.004-04:002010-08-20T10:11:35.821-04:00Free Recipe Cards For Entering Peach Butter Contest FREEUS Only<br />
<br />
<br />
The 1st 50 people that follow my blog wwww.abundanceyeah.blogspot.com and enter the peach butter giveaway will receive 6 free recipe cards from my blog. I paid for postage. So its win win.<br />
<br />
http://abundanceyeah.blogspot.com/2010/08/giveaway-contest-peach-butter.html<br />
<br />
Convo me, FB message me, or email me with your address<div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com1tag:blogger.com,1999:blog-4987943305371544193.post-45667570639460895922010-08-14T15:09:00.001-04:002010-08-14T15:19:42.692-04:00DO I SMELL BISCUITS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DAWhGDOaihSCx0LtsWxDIyp0OSrL4RokOtOsJ1pDuArRlIVEHaV9wuPMu9tIABdr6pU8LWhHFm8r-kwzVY0qNpLKQHNyl-FbwHcBj0f2IQGhZfMetYCzwcJ6TLsByGlboZCetsmmIDA/s1600/sweet-potato-biscuits-de%5B1%5D.gif" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DAWhGDOaihSCx0LtsWxDIyp0OSrL4RokOtOsJ1pDuArRlIVEHaV9wuPMu9tIABdr6pU8LWhHFm8r-kwzVY0qNpLKQHNyl-FbwHcBj0f2IQGhZfMetYCzwcJ6TLsByGlboZCetsmmIDA/s200/sweet-potato-biscuits-de%5B1%5D.gif" width="156" /></a></div>Today for me it’s been all about biscuits. I went to the farmers market to sell my canning products fruit butters, salsa and such. I always have samples available for tasting but I decided to switch it up a little today. I love make different things or should I say things that are considered special occasion dishes. Like what we eat for Thanksgiving. <br />
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<br />
So the special occasion today is I wanted to bake and I did. I baked five dozen biscuits. The market starts early and people were hungry. So much so that I sold out in two hours time. I’m sharing my recipes from my wonderful baking day with you. <br />
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So when you are having a baking day remember to keep your pantry stocked with Abundance Yeah gourmet fruit butters. <a href="http://www.abundanceyeah.esty.com/">http://www.abundanceyeah.esty.com/</a> <br />
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<a href="http://www.etsy.com/listing/53683030/mango-butter-strawberry-jam-and-peach">http://www.etsy.com/listing/53683030/mango-butter-strawberry-jam-and-peach</a><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50mENRAessrsXAoDW9nNF3SrWTIm1SKW756Y_Sor2OOXGec4Zkcu05R1_yKQpMV6UcI8y_8QqGenDvrBZpXuH49EsOu5BDEPQF2sqII5W6P9qan8GBPJiVTMl5eXXZbvQn9vDEwgduH4/s1600/Pictures+2+008.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50mENRAessrsXAoDW9nNF3SrWTIm1SKW756Y_Sor2OOXGec4Zkcu05R1_yKQpMV6UcI8y_8QqGenDvrBZpXuH49EsOu5BDEPQF2sqII5W6P9qan8GBPJiVTMl5eXXZbvQn9vDEwgduH4/s200/Pictures+2+008.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePvN9g5ORXSUFVCthcbm_RFxrE3ilyUL6KdEiD6kBOwtArScfRUQ2dbgHFSYrl-ezBeRYpNa7uAE06unKPRE6WzsoKogwoYYjH5oNBAtuKKW1AQaRyKPWb_v4YmKyCwfj3pWYIP_jv-c/s1600/Mango+Butter+16oz.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePvN9g5ORXSUFVCthcbm_RFxrE3ilyUL6KdEiD6kBOwtArScfRUQ2dbgHFSYrl-ezBeRYpNa7uAE06unKPRE6WzsoKogwoYYjH5oNBAtuKKW1AQaRyKPWb_v4YmKyCwfj3pWYIP_jv-c/s200/Mango+Butter+16oz.JPG" width="181" /></a></div>Sit back, read these recipes, plan a baking day and enjoy these easy to make biscuits.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9AVarJ3OicBVE1J5aoO7OjNiwi3sQx80ZZBL68dVLUrUnFv-ozrZOG7MuE1-7n0SMQFtANChTUNxIgoinxW0fIkrHuPLgUC3K-Wy3HIUQ9sDI1Q7j3ueSBsaWlLBfu1Rs8ujN8TWuZk/s1600/Lemon+Biscuits.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="119" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9AVarJ3OicBVE1J5aoO7OjNiwi3sQx80ZZBL68dVLUrUnFv-ozrZOG7MuE1-7n0SMQFtANChTUNxIgoinxW0fIkrHuPLgUC3K-Wy3HIUQ9sDI1Q7j3ueSBsaWlLBfu1Rs8ujN8TWuZk/s200/Lemon+Biscuits.jpg" width="200" /></a></div><span style="font-size: large;"><strong><span style="color: #f1c232;">Mouth Watering Lemon Ricotta Biscuits</span></strong> </span><br />
<br />
Ingredients<br />
2 cups all-purpose flour <br />
1/2 teaspoon baking powder <br />
1/2 teaspoon baking soda <br />
1/2 teaspoon salt<br />
1 cup plus 1 teaspoon sugar or more as needed for sprinkling <br />
1/2 cup (1 stick) unsalted butter, room temperature <br />
1 tablespoon finely grated lemon zest (from 2 lemons) <br />
1 cup whole-milk ricotta cheese <br />
1 large egg <br />
1 tablespoon fresh lemon juice<br />
1/2 teaspoon almond extract <br />
1/3 cup thinly sliced almonds <br />
<br />
Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F. Yes cook them in a muffin tin.<br />
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Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).<br />
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Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature with that delicious gourmet Abundance Yeah cantaloupe, peach, mango or pear butter. <a href="http://www.abundanceyeah.etsy.com/">http://www.abundanceyeah.etsy.com/</a> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCtcYHe9PoF0fQd_4cM-euHa60hkrPI7LtHgipmLmw9L_ztd2GqJxO8CBHW6Y_bQuyNLXOovqGYh5IHwTOr7j1WXvj5K_XTcQO0cN1TDkJvfqeIakwNRAy-L64gLy4X3FPRiUlj-CgU8/s1600/sweet-potato-biscuits-de%5B1%5D.gif" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCtcYHe9PoF0fQd_4cM-euHa60hkrPI7LtHgipmLmw9L_ztd2GqJxO8CBHW6Y_bQuyNLXOovqGYh5IHwTOr7j1WXvj5K_XTcQO0cN1TDkJvfqeIakwNRAy-L64gLy4X3FPRiUlj-CgU8/s200/sweet-potato-biscuits-de%5B1%5D.gif" width="156" /></a></div><span style="color: #e69138; font-size: large;"><strong>Sweetie Sweet Potato Biscuits</strong></span> <br />
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Ingredients:<br />
1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes<br />
1 3/4 cups all purpose flour<br />
1 tablespoon (packed) dark brown sugar<br />
2 1/2 teaspoons baking powder<br />
1 teaspoon salt<br />
1/2 teaspoon baking soda<br />
Pinch of cayenne pepper<br />
8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted<br />
1/3 cup chilled buttermilk <br />
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1. Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.<br />
2. Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.<br />
3. Whisk flour, sugar, baking powder, salt, baking soda, and cayenne pepper in a large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal.<br />
4. Whisk 3/4 cup mashed sweet potatoes and buttermilk in a medium bowl. Add to flour mixture; toss with fork.<br />
5. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 1 1/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).<br />
6. Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Serve immediately with that delicious gourmet Abundance Yeah cantaloupe, peach, mango or pear butter. <a href="http://www.abundanceyeah.etsy.com/">http://www.abundanceyeah.etsy.com/</a> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijO2E4Kbc8w1FWxXGMfCOg4da8VSQMCv42HF3e8pTgggEAnsehyB1QHMfLRpKgoU8IUy_0477NjaDSBg-O8d9JeUbjcreOjbUUjT_-J-kurJLZiLcfHzwtdWsm4xw5s6bxquTu7WM9GSQ/s1600/Easy+homemade.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijO2E4Kbc8w1FWxXGMfCOg4da8VSQMCv42HF3e8pTgggEAnsehyB1QHMfLRpKgoU8IUy_0477NjaDSBg-O8d9JeUbjcreOjbUUjT_-J-kurJLZiLcfHzwtdWsm4xw5s6bxquTu7WM9GSQ/s200/Easy+homemade.jpg" width="200" /></a></div><span style="color: #7f6000; font-size: large;"><strong>Just Homestyle Biscuits</strong></span> <br />
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Ingredients: <br />
2 cups flour <br />
2 tsp baking powder <br />
1/4 tsp baking soda <br />
1/4 tsp salt <br />
2/3 cup buttermilk, 1% fat <br />
3 Tbsp + 1 tsp vegetable oil <br />
<br />
1. Preheat oven to 450? F. In a medium bowl, combine flour, baking powder, baking soda, and salt. <br />
2. In a small bowl, stir together buttermilk and oil. <br />
3. Pour over flour mixture; stir until well mixed. <br />
4. On a lightly floured surface, knead dough gently for 10 to 12 strokes. <br />
5. Roll or pat dough to 3/4-inch thickness. <br />
6. Cut with a 2-inch biscuit or cookie cutter, dipping cutter in flour between cuts. <br />
7. Transfer biscuits to an ungreased baking sheet. <br />
8. Bake for 12 minutes or until golden brown. <br />
9. Serve warm.<div class="blogger-post-footer"><script src='http://www.craftcult.com/js/shwi.js?c=2392&u=10658487&a=1&f=1&d=0&t=0'></script></div>Abundance Yeahhttp://www.blogger.com/profile/15171648099626471450noreply@blogger.com1