tag:blogger.com,1999:blog-1386958685745269932024-03-09T14:23:35.346-08:00Recipes from Michelle's KitchenMichellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.comBlogger165125tag:blogger.com,1999:blog-138695868574526993.post-17794662421724718452015-08-08T09:32:00.002-07:002015-08-08T09:39:31.620-07:00Bread & Butter PicklesThese bread & butter pickles were one of the first things I learned to can. I never thought I was much of a pickle fan until I tried these!! This variety is sweet and ta<span style="font-family: inherit;">ngy. I m</span>ake a big batch each summer, and even with giving some out to friends and family, I have enough to last a year!<br />
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Here are a few pictures of the process. You don't have to use this wavy cutter, but I think they look neat and it's pretty easy to use. (I also love it for slicing cheese- it's <a href="https://www.pamperedchef.com/shop/Cook%27s+Tools/Fruit+%26+Vegetable+Tools/Crinkle+Cutter/1089" target="_blank"><b>this</b></a> one from The Pampered Chef). Another thing to note is that the hot syrup will stain anything that is white, because the turmeric makes it a bright yellowish orange. You won't want to use your white spatulas! <br />
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I found the recipe in this brochure. It gives more details, including changes for high altitudes. (<a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=9&cad=rja&uact=8&ved=0CGIQFjAIahUKEwiS3JWh8ZnHAhXROIgKHfV1DNA&url=http%3A%2F%2Fextension.oregonstate.edu%2Ffch%2Fsites%2Fdefault%2Ffiles%2Fdocuments%2Fpnw_355_picklingvegetables.pdf&ei=bSvGVdLxFdHxoAT167GADQ&usg=AFQjCNGh5DVr71v7_n0i7pjw5es65q5KNA&sig2=Kmtw1W_sTFRo95EB39mt-Q&bvm=bv.99804247,d.cGU" target="_blank"><b>Pickling Vegetables PDF</b></a>)<br />
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<span style="font-size: large;">Bread & Butter Pickles</span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><i><a href="https://docs.google.com/document/d/124mN4WAM19S4RoUOOvhpkRFDJWLijUKxI3lpzLJ1JGc/edit?usp=sharing" target="_blank">Printable version here</a></i></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 pounds pickling cucumbers</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 cups (1 ½ lbs.) thinly sliced white onions</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup pickling salt</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Ice</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups white vinegar</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 ¼ cups granulated sugar</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tbsp. mustard seeds</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 ¼ tsp. celery seeds</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ tbsp. turmeric</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1. Wash cucumbers; cut into ¼” slices (do not include ends of the cucumbers). Combine cucumbers and onions in large bowl (or bucket); add pickling salt. Cover with 2 inches of ice. Chill for 3-4 hours. Drain.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2. Combine vinegar, sugar, mustard & celery seeds, and turmeric in a large pot. Bring to a boil and cook for 10 minutes. Add cucumbers and onions and slowly reheat to boiling. Turn off heat.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3. Fill hot, sterilized pint jars with pickles and syrup, leaving ½” headspace. Wipe rims clean and place lids on jars, and screw on rings until finger-tight. </span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4. Place jars on a rack in a pot half filled with warm water (120-140º). Add more hot water if necessary to ensure jars are covered by at least 1 inch of water. Heat water to 180º, and then start a timer. Process for 30 minutes, making sure water stays at least 180º. Immediately remove jars to a towel and/or rack to cool. </span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">5. Store for 4-5 weeks before eating to fully develop the flavor. Store unopened jars at room temperature for up to 1 year.</span></span></span></div>
<span style="font-family: inherit;"><span style="font-size: small;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Yield: 4 pints (recipe may easily be doubled)</span></span></span><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Why I love it? </span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">They taste great, are economical, and I like knowing exactly what's in them. They lack the artificial food coloring that most store-bought pickles contain. They also make great gifts! </span></span></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"><br /></span>Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com1tag:blogger.com,1999:blog-138695868574526993.post-16475273647306393312015-07-04T23:22:00.000-07:002020-05-23T20:48:21.839-07:00Chicken Taco SaladThis recipe is too easy to just keep to myself. We're also in the middle of the longest stretch of heat I can remember in the Seattle area, and this is a meal that doesn't heat up your house! It is <span style="font-size: large;"><b><i><span style="font-size: small;">quick</span></i> </b></span>(made within 30 minutes!), <i><b>cheap </b></i>($5 to feed my family of 5), <i><b>easy </b></i>(if you can use a stove & a can opener, you can make this!), and <i><b>summer-friendly</b></i>!! Like I said, since it doesn't use the oven and needs a short time on the stove, it won't heat up the kitchen!<br />
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The instant rice in this recipe is your real friend. It makes the cooking time so brief. Did you know that instant rice also comes in brown? I didn't until recently, and it works great in this recipe. It's basically a taco-seasoned rice and chicken mixture that is served over lettuce. It also happens to be one of the more nostalgic recipes I have, as it's one my busy mom often made while we were growing up. She could get home from work at 5 and still feed us 3 hungry kids in time (to inevitably run off to a practice or game of some sort...). As kids we chose to eat it without lettuce, but now of course I love a good crunchy Romaine with this.<br />
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Lastly- it is also a very good <i><b>camping meal</b></i>. I just need to pack the cans, the rice & taco seasoning in a Ziploc bag, and stick some lettuce and cheese in the cooler, and we're good to go. It works well on our little camping stove. NEW: I now make this in my <b>Instant Pot</b> while camping. (I have a small table set up near an outlet.) To do that, put all ingredients in the pot (except for lettuce and toppings), cook for 3 minutes on high pressure. Let pressure naturally release for 8 minutes, then open valve and stir.<br />
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<span style="font-size: large;">Chicken Taco Salad</span><br />
<a href="https://docs.google.com/document/d/1pjg7pepTEzGgfn-AoZFxQzTKEfF-bIIFZsASoE511D4/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
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2 cups chicken broth<br />
1 can (8 oz.) tomato sauce<br />
1 can (10 oz.) chicken, drained (or 1-1.5 cups shredded, cooked chicken)<br />
1 can (15 oz.) black beans, drained (optional) <br />
2 tbsp. taco seasoning, or equivalent (1 package or one recipe <a href="http://allrecipes.com/recipe/taco-seasoning-i/" target="_blank">homemade mix</a>, minus a little salt if you use this recipe)<br />
1 1/2 cups instant rice (white or brown, <i>note the different cooking times</i>)<br />
Chopped lettuce<br />
Desired toppings (such as sour cream, lettuce, and salsa)<br />
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1. Put broth, tomato sauce, chicken, beans, and taco seasoning in a pan; stir well. Bring to a boil.<br />
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2. Pour in the rice, stir, then cook until rice is tender. WHITE RICE: after stirring in rice, remove from heat, cover, and let sit for 5 minutes. BROWN RICE: after stirring in rice, lower heat and simmer uncovered, 6 minutes. Remove from heat, cover, and let rest for 10 minutes.<br />
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3. Spoon rice mixture over chopped lettuce, add desired toppings & enjoy! <br />
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Serves 4-5<br />
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<u>COST</u><br />
Broth 0.14<br />
Tomato sauce 0.27<br />
Chicken 1.98<br />
Beans 0.67<br />
Taco seasoning 0.15<br />
Rice 0.60 <br />
Lettuce 1.10<br />
Cheese & sour cream 0.50<br />
<b>TOTAL: $5.16</b><br />
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<b>Why I love it? </b>Right now, the main reason is because it feeds our family without heating up the house! But it's also inexpensive, tasty, filling, and relatively healthy (for a convenience-type meal). <br />
<br />Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com0tag:blogger.com,1999:blog-138695868574526993.post-14477099579645264422014-11-16T08:28:00.000-08:002015-07-17T09:18:04.675-07:00Chocolate Chip Snack Cake<div class="separator" style="clear: both; text-align: center;">
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This chocolate chip snack cake is an easy thing to whip up for a yummy snack or simple dessert. It's a light vanilla-flavored cake, with a layer of chocolate chips & cinnamon in the middle and on top. Just mix it in one bowl, bake in a square dish, and serve just like that! It doesn't need frosting, cooling, or anything like that.<br />
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I lightened up the original recipe a little bit- I reduced the butter, subbed yogurt for most of the sour cream (you could probably use all yogurt if you had no sour cream), and reduced the amount of chocolate chips. Even with all that tinkering, this is still a soft and flavorful cake!<br />
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You might notice this calls for room temperature eggs. This is common with baking cakes from scratch, because if you add cold eggs to a sugar/butter mixture, they're likely to make the butter clump up and look like bits of cottage cheese. With the ingredients at room temperature, this doesn't happen and you have a smoother batter. If you're taking your eggs right out of the fridge (like I normally do), you can put them in a cup or bowl of warm water for 10 or so minutes to take the chill off them. Problem solved!<br />
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Adapted from: <a href="http://www.melskitchencafe.com/2009/05/chocolate-chip-cake.html" target="_blank">Mel's Kitchen Cafe</a><br />
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<span style="font-size: large;">Chocolate Chip Snack Cake</span><br />
<a href="https://docs.google.com/document/d/1fasRLkExZv422M-lSe-pagqfeKPSe4TXL6KqAXJNMdE/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
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<u>Cake batter</u><br />
4 tbsp. butter, softened<br />
2 tbsp. applesauce (or an additional 2 tbsp. butter)<br />
6 oz. vanilla yogurt<br />
1/4 cup sour cream<br />
2 eggs, room temperature<br />
1/2 tsp. vanilla<br />
1/3 cup sugar<br />
1 1/3 cup flour (all-purpose)<br />
1 1/4 tsp. baking powder<br />
1/4 tsp. baking soda<br />
1/4 tsp. salt<br />
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<u>Filling & topping</u><br />
Cinnamon/sugar mixture (I keep mine in a shaker container)<br />
1/3 cup (or more) chocolate chips<br />
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1. Combine all wet ingredients, including sugar. Mix until it is relatively smooth. Add dry ingredients and mix just until no streaks of flour remain.<br />
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2. Grease a metal* 9x9 pan with cooking spray or shortening. Spread half the cake batter into pan (it will be somewhat thick). Sprinkle top with cinnamon/sugar and half the chocolate chips. Repeat layers one time.<br />
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3. Bake at 350º for 28 minutes (or until a toothpick inserted in the center comes out with only a few crumbs).<br />
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*If using <i>glass </i>pan, lower temperature to 325º and add a few minutes to the baking time. I haven't tried it, but the original recipe suggests doing this. <br />
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<b>Why I love it?</b> It is ridiculously simple & good. It's fluffy, vanilla-y, and chocolatey! It just dirties one bowl and one pan!Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com0tag:blogger.com,1999:blog-138695868574526993.post-25588848000770522772014-11-03T13:51:00.002-08:002014-11-03T13:51:55.093-08:00Freezer Beef and Bean Burritos<div class="separator" style="clear: both; text-align: center;">
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We
all need some convenience foods every now and then, but the options at
the grocery store can be lackluster at best. Food you make yourself is
usually healthier and cheaper, not to mention way more tasty. These beef
and bean burritos are perfect- they're homemade, delicious convenience
food! I love having these in the freezer for a quick lunch!<br />
<br />
Normally
when I make these, I do a double batch- we eat some that night for
dinner, and I freeze the rest. They're more involved than just opening a
can of refried beans and plopping them in a tortilla (which happened to
be our lunch today...), but the flavor is worth it! They have beans,
ground beef or turkey, spices, rice, cilantro, and cheese! When topped
with sour cream and <a href="http://michellesnewrecipes.blogspot.com/2013/07/simple-guacamole.html" target="_blank">guacamole</a>, there's not a better burrito around!<br />
<br />
Rather
than taking the time to retype the recipe, I'll just direct you to
where I found it. I make it exactly as written, except that I've found I
prefer to add the sour cream at serving, rather than freezing it with
the sour cream inside. I also use baked brown rice instead of white. I make <a href="http://michellesnewrecipes.blogspot.com/2011/03/easy-brown-rice.html" target="_blank">this</a> recipe, and use half of it for this recipe (plus the cilantro stirred in after baking) and set aside half for another use. Enjoy!<br />
<a href="https://www.blogger.com/goog_820192986"><br /></a>
<a href="http://www.melskitchencafe.com/2013/08/freezer-beef-and-bean-burritos.html">http://www.melskitchencafe.com/freezer-beef-and-bean-burritos/</a><br />
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<b>Why I love it?</b> They are HUGELY flavorful, healthy, and a perfect make-ahead meal!Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com1tag:blogger.com,1999:blog-138695868574526993.post-68502727423678173682014-11-03T13:51:00.001-08:002014-11-03T13:54:04.877-08:00UpdateSo... I'm still here, alive, and well. Cooking and parenting pretty much nonstop! My homeschooled kiddos are now in grades K, 3, and 5. They love reading, art, and PE, and can usually be convinced to do the rest of their subjects...<br />
<br />
I'm still working on eating well and exercising a couple times a week. This past April I reached my goal weight (which included losing 27 pounds), and almost 7 months later, I'm proud to still be there! It's been a learning process to see what amount of food (not calories, which I don't track) and exercise I need to maintain my weight.<br />
<br />
I was told by my mother-in-law that I still have one blog reader who looks for new posts, so I'm going to try posting some more! I have a bunch of posts that I've started but not finished. I just finished one <a href="http://michellesnewrecipes.blogspot.com/2014/11/freezer-beef-and-bean-burritos.html" target="_blank">(Freezer Beef & Bean Burritos</a>), and will do more as time allows. Right now I have a kindergartener asking me to go do science with her. Till next time, thanks for reading!Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com1tag:blogger.com,1999:blog-138695868574526993.post-38828479943553628952014-04-14T23:20:00.002-07:002014-04-15T09:58:44.499-07:00Roasted Vegetable Broth<div class="separator" style="clear: both; text-align: center;">
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<i>Start with a bunch of fresh veggies</i></div>
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<i>Roast until lightly browned</i></div>
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<i>Voila! 8 cups of broth to freeze!</i> </div>
<br />
I know that broth is something easy to buy in a store- there are many options, and it's cheap- but there's just something about making it from scratch that can be irresistible. I make turkey and chicken broth often, and this roasted vegetable broth is another good recipe to have on hand. You could use it in soup, to cook rice, gravy, and more.<br />
<br />
With having to buy the vegetables at the store, this isn't necessarily cheaper than buying broth- it cost me about $6.50 to make 8 cups (4 cans worth) of broth. It is more flavorful and healthy though, so you just have to decide what you're wanting. Sometimes I go for what's quickest & cheapest, sometimes I go for most healthy & flavorful- although I try to have it all! This would definitely be cheap to make if you were able to grow some of your own veggies.<br />
<br />
The basic premise is that you roast a bunch of vegetables in a large pan (I lined mine with nonstick foil, partly because my roasting pan's finish is chipping), cook them in a large pot with water and other seasonings, then strain. It's not very difficult, but it does take some time- about 3 hours start to finish. It's yummy though, and worth making at least once! :)<br />
<br />
<span style="font-size: large;">Roasted Vegetable Broth</span><br />
<i><a href="https://docs.google.com/document/d/1Qt6KopbYQVkw5l2s9i-j8vCidHPC5FkWTgT6xzmlnvs/edit?usp=sharing" target="_blank">Printable version here</a> </i><br />
<br />
1 1/2 pound sweet onions, cut into 1 inch pieces<br />
1 pound carrots, cut into 1 inch pieces<br />
1 pound tomatoes, cored<br />
1 pound green bell pepper, cut into 1 inch pieces<br />
1/2 pound turnips, cubed into 1/2 inch pieces<br />
2 tablespoons (approx.) olive oil<br />
1 pound (bunch) celery<br />
3 cloves garlic, minced/pressed<br />
3 whole cloves<br />
1 bay leaf<br />
6 whole black peppercorns<br />
1 bunch fresh parsley, roughly chopped<br />
1 gallon (4 quarts/16 cups) water<br />
2 teaspoons salt, or to taste<br />
<br />
1. Preheat oven to 450º. Meanwhile, begin rinsing and chopping vegetables- onions, carrots, tomatoes, bell pepper, and turnips. Place in a large roasting pan, drizzle with olive oil, and stir, making sure all the vegetables are lightly coated.<br />
<br />
2. Roast vegetables, stirring every 15 minutes, until the vegetables and browned and the onions start to darken. This takes me about 1 hour 15 minutes.<br />
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3. Meanwhile, in a large stock pot (minimum 8 quart), add remaining ingredients (celery, spices, parsley, water, and salt). I start this about 30 minutes before the vegetables are done, so that the water can begin heating, which saves time. Add roasted vegetables to the pot, bring to a boil, and simmer uncovered until reduced by half. Mine took 1 hour 15 minutes.<br />
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4. Pour the broth through a colander, catching the broth in a large bowl or pot. (Scoop out some of the vegetables beforehand to help it not splash quite so much.) Using a spoon or spatula, press on the vegetables in the strainer to extract as much liquid from them as you can. Add salt and/or pepper to taste, and enjoy! Extra broth can be frozen for up to a couple months.<br />
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<b>Yield:</b> 8 cups broth<br />
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<b>Recipe Source:</b> <a href="http://allrecipes.com/Recipe/Worlds-Greatest-Vegetable-Broth">Allrecipes.com</a><br />
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<b>Why I love it?</b> This makes an incredibly flavorful, natural vegetable broth. Like all homemade foods, it's nice knowing exactly what's in it, and it's especially helpful being able to control the sodium content.Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com1tag:blogger.com,1999:blog-138695868574526993.post-18334309124638653312014-04-05T15:50:00.001-07:002014-09-15T20:20:54.453-07:00Balsamic Chicken Noodle Bowl<div class="separator" style="clear: both; text-align: center;">
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A few months ago I went to a home show, and one of the products I came home with was this Raspberry Balsamic Vinegar (picture & link below). I wasn't sure what to do with it, but my mother-in-law offered to buy me a bottle, so I obliged. :) I searched my favorite food blog for recipes that use balsamic vinegar, and found this beauty. I'm HOOKED! The key ingredients: chicken, red bell pepper, garlic, olive oil, balsamic vinegar, and feta. Delectable! <br />
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This recipe is pretty adaptable. What's written below is exactly how I like it, after tweaking it a tiny bit each of the 6 or so times I've made it. You can certainly add or omit ingredients according to your family's preferences. Mel (the creator of this recipe) says that when she doesn't have shredded chicken already prepared, she cooks the diced chicken along with the red peppers. I tend to cook the chicken while I'm cooking the rest of the ingredients, using this <b><a href="http://www.melskitchencafe.com/2012/10/how-to-simple-shredded-chicken-and-another-recipe-collage.html" target="_blank">amazing method</a></b> for shredded chicken. Enjoy!<br />
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<a href="http://www.omgoliveoils.com/" target="_blank">OMG Olive Oils</a> <br />
<br />
<span style="font-size: large;">Balsamic Chicken Noodle Bowl</span><br />
<a href="https://docs.google.com/document/d/1nBEhYTOKC140jtLqEc4Vo1aJioeOiWZRHcDKuwAylXI/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
<br />
10 ounces spaghetti noodles<br />
1 red bell pepper, diced<br />
4 cloves garlic, minced<br />
1/4 cup olive oil <br />
4 tablespoons good-quality balsamic vinegar (I use 1/2 regular balsamic & 1/2 raspberry balsamic)<br />
1/2 tsp. salt<br />
1/4 tsp. pepper<br />
1 1/2 tablespoons dried basil (or 1/2 cup fresh basil, chopped)<br />
2 cups cooked, shredded chicken<br />
1 1/2 cups shredded or cubed mozzarella cheese (or Monterrey Jack)<br />
1/2 cup crumbled feta cheese<br />
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1. Heat a large pot of water to a boil. Cook the noodles until just tender. Drain.<br />
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2. Meanwhile, heat 1 teaspoon olive oil in a small pan. Add red pepper and saute for a couple minutes, or until crisp-tender. Add garlic and cook for 30 more seconds, then remove pan from heat.<br />
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3. In a large bowl, whisk together olive oil, balsamic vinegar, salt, pepper, and basil. Add cooked noodles, pepper/garlic mixture, shredded chicken, and mozzarella cheese. Toss ingredients together with tongs or a pasta spoon, making sure the dressing coats everything. Top each serving with feta cheese.<br />
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Serves: 5-6<br />
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Recipe source: Adapted from <a href="http://www.melskitchencafe.com/2010/01/balsamic-chicken-noodle-bowl.html" target="_blank">Mel's Kitchen Cafe</a><br />
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<b>Why I love it?</b> It uses ingredients I tend to have on-hand (including my Costco-sized container of feta), and comes together fairly quickly- especially if the chicken is already cooked. The flavors and textures work wonderfully together. I also love that it makes good leftovers! This makes enough for my family of 5 (2 adults and 3 kids) with about one serving remaining. Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com3tag:blogger.com,1999:blog-138695868574526993.post-35271660001170537462014-04-03T11:59:00.003-07:002014-04-03T11:59:20.303-07:00Cranberry Lemon Bars<br />
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One new cooking task I took on in the last year was to serve dinner, once a month, to a group of 40 people. On Wednesday nights my kids go to a program called Awana, and the helpers and their families get to come early and eat dinner before it starts. There is a rotation for who makes the dinners- and this year they were looking for some more people to help. So once a month, from September to April, I have made dinner for 40. It's a logistical challenge, that's for sure, but I enjoyed getting to use my cooking talents in this way.<br />
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That said- last night was my last Awana dinner for this school year, and this is the dessert I made for it. I love that it makes a good amount (36 small bars), is pretty easy, and can be made ahead of time. The little bit that is left is now two days old, and it still tastes as good as it did the first day. <br />
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The crust & topping is a combination of flour, oats, butter, and brown sugar, and the filling is my favorite part- it includes sour cream, sugar, dried cranberries, and lemon zest. It's creamy, sweet, a little tart- it's nicely balanced and easy to eat! The hardest part might be trying to stop eating it! <br />
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<span style="font-size: large;">Cranberry Lemon Bars</span><br />
<a href="https://docs.google.com/document/d/1DaS1Joc6gVwdxDKOCvxi7443IUC9ZDVyYJB0-JSRtOA/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
<br />
1 cup butter (2 sticks), softened<br />
1 cup (7 ounces) packed brown sugar<br />
2 cups quick-cooking oats<br />
1/4 teaspoon salt <br />
1 1/2 cups plus 2 tablespoons all-purpose flour, <i>divided</i><br />
2 cups dried cranberries<br />
1 cup (8 ounces) sour cream<br />
3/4 cup granulated sugar<br />
1 egg<br />
1 tablespoon grated lemon zest<br />
1 teaspoon vanilla extract<br />
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1. In a large bowl, cream butter and brown sugar until light and fluffy. Combine oats, salt, and 1 1/2 cups flour; add to the creamed mixture until blended. Set aside 1 1/2 cups of this for topping.<br />
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2. Press remaining crumb mixture into a lightly greased 9x13 baking pan. Bake at 350º for 12-15 minutes or until lightly browned.<br />
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3. Meanwhile, in a large bowl, combine 2 tablespoons flour, cranberries, sour cream, sugar, egg, lemon zest, and vanilla extract. Spread evenly over crust. Sprinkle with reserved crumb mixture.<br />
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4. Bake for 25 minutes or until lightly browned. Cool on a wire rack. Store in refrigerator. (Tip- these cut easiest when cold) Can be made up to two days ahead of time.<br />
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Yield: about 36 bars (Cut into 6x6)<br />
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Recipe source: Taste of Home (Sour Cream Cranberry Bars, slightly altered) <br />
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<b>Why I love it?</b> I like that it uses natural ingredients that I almost always have on hand. It's easy to make, stores well, and tastes great! It's sweet with just the right level of tartness. Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com1tag:blogger.com,1999:blog-138695868574526993.post-39249206383885373202014-01-22T15:07:00.000-08:002014-01-22T15:07:35.831-08:00Red Enchilada Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouuSCPPL1aaos4GULjRNfhu8q6g1isYgB-varb3_Ux2KV91V0pkASwuLQg5vDoJ-NylEYqUXEgJ2gWE-uwBwk0_Tvj8bCrLXgy8wooFz93Z1kTZjLDFnUuCuVWuTp3L9-mbeBSjgXjOHP/s1600/IMG_2903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouuSCPPL1aaos4GULjRNfhu8q6g1isYgB-varb3_Ux2KV91V0pkASwuLQg5vDoJ-NylEYqUXEgJ2gWE-uwBwk0_Tvj8bCrLXgy8wooFz93Z1kTZjLDFnUuCuVWuTp3L9-mbeBSjgXjOHP/s400/IMG_2903.JPG" height="400" width="266" /></a></div>
One of the things that intrigues me about my Vitamix is that you can use it to heat/cook foods. I never imagined that a blender could do this, but really it's just based on friction. If you have it on long enough & high enough, it really does produce heat! Like with this sauce- it comes out <i>steaming!!</i> I got this recipe from the cookbook that came with my Vitamix. It comes out perfectly! It has good flavor, but isn't too strong or spicy. It makes enough that I can use it for 2 dinners (I freeze half for later).<br />
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If you don't have a Vitamix but want to try this recipe- I imagine it would work if you pureed everything in a regular blender, then transferred it to a medium saucepan, and simmered it for a couple minutes until hot and slightly thickened. If you try this, let me know and I'll update this post! Thanks!<br />
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<span style="font-size: large;">Red Enchilada Sauce (Vitamix)</span><br />
<a href="https://docs.google.com/document/d/108SAOLBxa0wL0przw_015V6meycMNf2W7PCZxCUDbz4/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
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2 cups chicken broth<br />
1 tbsp. olive oil<br />
1 tbsp. red wine vinegar<br />
1 Roma tomato, halved<br />
1 garlic clove, peeled<br />
1/4 tsp. oregano<br />
1/2 tsp. cumin<br />
2 tbsp. chili powder<br />
1/2 tsp. salt<br />
1/4 cup all purpose flour<br />
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Place all ingredients in blender. Cook on Soup setting on Vitamix (which is approx. equal to 6 minutes on High).<br />
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<b>Yield</b>: 3 cups sauce<br />
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<b>Why I love it?</b> It's cheaper than buying enchilada sauce in a can, it doesn't have a lot of sodium (like many canned foods), and it includes all natural, easy-to-find ingredients! Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com0tag:blogger.com,1999:blog-138695868574526993.post-14607996150241477862014-01-21T13:49:00.001-08:002014-01-21T13:51:14.216-08:00Romaine & Mandarin Salad<br />
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This salad is one of those recipes where every time I make it, I wonder why I don't have it more often. It's great! It has a light, sweet vinaigrette, mandarin oranges, and candied almonds. This amount makes enough for about 8 people. If you're serving fewer than that, you could make the dressing and prepare all the ingredients, then just assemble it when you're ready- probably getting 2 dinner's worth out of this.<br />
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It's pretty quick make and uses ingredients that are easy to find year round. If you're not up for making the candied almonds, something like this would be a great substitution. They're normally either by the croutons or in the produce section at the grocery store.<br />
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<span style="font-size: large;">Romaine & Mandarin Salad</span><br />
<a href="https://docs.google.com/document/d/19vEHRd5NBMcZHrbwSCim9zYaO8NLtCo81ds_fm4QAWU/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
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<u><b>Dressing</b></u><br />
2 tbsp. sugar<br />
2 tbsp. white vinegar<br />
1/2 tsp. salt<br />
1/4 tsp. pepper<br />
1/4 cup vegetable or canola oil<br />
Dash of hot sauce<br />
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<u><b>Candied Almonds</b></u><br />
1/4 cup sliced almonds<br />
4 tsp. sugar<br />
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<u><b>Salad</b></u><br />
1 head Romaine lettuce, chopped<br />
Sliced green onions<br />
1 15-ounce can Mandarin oranges, drained <br />
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1. Whisk dressing ingredients until combined. Set aside.<br />
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2. To make candied almonds: Over low heat, cook almonds and sugar until sugar melts and almonds are coated, stirring constantly. Once sugar is melted and almonds are slightly browned, remove from pan and let cool. (The melted sugar will be very hot- be careful! I speak from experience!)<br />
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3. Combine all ingredients just before serving.<br />
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<b>Why I love it?</b> It's so fresh tasting and summery, yet it can be made year round! It has a great combination of sweet and salty, and I love the juicy little oranges!Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com2tag:blogger.com,1999:blog-138695868574526993.post-74261684746738666912013-12-12T12:02:00.000-08:002013-12-12T14:26:57.536-08:00Hot Chocolate Mix<div class="separator" style="clear: both; text-align: center;">
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Isn't this adorable? These are the gifts we gave to one of the kids' Sunday School teachers. I didn't add it up, but they probably cost no more than $2-3 each. These are pint sized jars, which you can fill up 3 from this recipe. It's basically sugar and chocolate, most of which is ground up real chocolate (as opposed to powder). Which, I learned recently- makes this hot <i>chocolate </i>as opposed to hot <i>cocoa</i>. Hot chocolate is made using chocolate bars or chips (that have cocoa butter in them); hot cocoa is made using just cocoa powder.<br />
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This mix makes delicious hot chocolate- it's smooth and perfectly chocolatey. There's nothing overpowering in it, just rich, warm chocolate! I got all the ingredients for this in the bulk section at WinCo. The only thing this recipe was missing was a batch of homemade <a href="http://michellesnewrecipes.blogspot.com/2012/12/peppermint-marshmallows.html" target="_blank">Peppermint Marshmallows</a>!<br />
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The recipe calls for a food processor for mixing. I'll tell you what I did, as a precaution- I tried using my blender, since my food processor is small. That didn't work well at all- I think because the blender is tall, and since there was no liquid, it had a hard time pulling the chocolate near the blades (even with being a Vitamix!). I then dumped it out and processed it in batches- which did work. Next time (which there will be one!) I will do it in smaller batches in my food processor. Just a head's up! :)<br />
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Merry Christmas, everyone!<br />
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<span style="font-size: large;">Hot Chocolate Mix</span><br />
<a href="https://docs.google.com/document/d/1Fj4rd03OoSZ7L6-rQAF6tVsg5Y7ia3wVLqzPP9P_geU/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
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2 cups (14 oz.) granulated sugar<br />
2 teaspoons vanilla<br />
2 1/2 cups (12.5 oz.) semi-sweet chocolate<br />
3/4 cup (4 oz.) milk chocolate<br />
1 cup (3 oz.) cocoa powder<br />
Pinch of salt<br />
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[Note- you need to use a large food processor, or work in batches]<br />
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1. In the bowl of a food processor, combine the sugar and vanilla and pulse for 5-6 seconds until well combined.<br />
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2. Coarsely chop the semi-sweet and milk chocolates (unless they're already chips) and add them to the bowl. Pulse in 10 second intervals until finely ground and combined with the vanilla sugar.<br />
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3. Add the cocoa powder and salt, pulsing again until everything is well mixed. The mix will be slightly coarse, like brown sugar. Pour into a large glass or plastic jar for storing.<br />
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4. For each cup of hot chocolate, combine 1/4 cup of mix with 8 ounces of hot milk. Stir until all of the chocolate is melted. (Store mix airtight for 6-9 months)<br />
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Yield: 24 8-ounce servings (6 cups of mix)<br />
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Recipe source: King Arthur Flour<br />
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<b>Why I love it?</b> I like that it's a Christmas (or anytime) goodie I can give away that the recipient doesn't have to eat right away. Unlike cookies or something that can go stale, they can enjoy this treat for a while to come! The drink comes out very smooth, chocolatey, and not overly sweet.Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com0tag:blogger.com,1999:blog-138695868574526993.post-65883534364339735042013-12-09T14:49:00.002-08:002013-12-09T14:55:07.968-08:00Cinnamon Pecans<div class="separator" style="clear: both; text-align: center;">
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This is a recipe I pulled out of a MOPS magazine several years ago. It has been sitting in my recipe binder ever since. Had I known how easy & delicious it was, I would have made it many times by now!! I made it recently to give as a Thanksgiving gift to my kids' Sunday School teachers (plus a thank you gift to the family members who hosted Thanksgiving).<br />
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They are really quick to make- about 5 minutes of prep, then just an hour to bake them in the oven. I packaged them in half-pint (1 cup) canning jars, and was able to get 6 jars' worth of pecans. I'm not sure exactly how long they stay fresh, as ours were gone within 4 days- but I think about a week should be fine. The recipe cost about $7.25 to make, and including the jars, it still came out to under $2 per jar.<br />
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The pecans are crunchy, slightly sweet, and cinnamoney. We ate them by themselves, but I think they would also make a great salad topping! Everyone who ate them loved them!<br />
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<span style="font-size: large;">Cinnamon Pecans</span><br />
<a href="https://docs.google.com/document/d/1GokFzbvysb4XnKhok9246oPZ2UbUKKe20gRpdyTjZ-I/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
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1 egg white<br />
1 tsp. water<br />
1 pound pecan halves<br />
1/2 cup sugar<br />
1/4 tsp. salt<br />
1 tsp. cinnamon<br />
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Preheat oven to 250º. Beat egg white and water until frothy. Add pecans, coat well. In a small bowl, mix sugar, salt and cinnamon. Add to nut mixture and mix well. Spread on large, flat, buttered or greased pan (or a pan lined with parchment paper) and bake for 1 hour, stirring every 15 minutes.<br />
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Cool completely on pan before packaging. Store pecans in an airtight container for up to a week.<br />
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Yield: about 6 cups<br />
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Recipe source: MomSense Magazine Nov/Dec 2010<br />
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<b>Why I love it?</b> They are easy to make, delicious, and make a great gift!Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com1tag:blogger.com,1999:blog-138695868574526993.post-42922857432571189472013-11-21T16:39:00.000-08:002013-11-21T21:49:10.489-08:00Peanut Butter & Banana Pancakes<div class="separator" style="clear: both; text-align: center;">
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I found this recipe last night in a Health Magazine. Good timing, since Thursdays are "Pancakes & Bacon for Lunch" days in our house. Peanut butter & banana is such an awesome combination, I figured these would go over well- and they did! I liked that they were healthy and easy to make, and the kiddos loved them for the taste.<br />
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I only made two changes to the recipe. One change was to cut the batch in half (which is how I have it written below). It was just right for my 3 kids, plus two for me. I would definitely do the full batch if I were cooking for all five of us. The other change I made was to mix the wet ingredients in the blender. Especially since it calls for a mashed banana, I figured that would be an efficient way to mix it. I will continue doing it that way in the future, but you could do it either way.<br />
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Enjoy! Oh, and FYI, my favorite way to cut up pancakes (for the kiddos) is with a pizza cutter! Nice & easy!<br />
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<span style="font-size: large;">Peanut Butter & Banana Pancakes</span><br />
<a href="https://docs.google.com/document/d/1y3AHIja8huoL6La8E9BLE32cy2u1DTdRhE_H0IWyDsE/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
<br />
1 cup buttermilk<br />
1 large egg<br />
1/2 tbsp. vegetable oil (or melted butter)<br />
2 tbsp. peanut butter<br />
1 banana<br />
3/4 cup flour (such as whole wheat pastry flour or all-purpose)<br />
1 tsp. baking soda<br />
1/4 tsp. salt<br />
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1. Combine wet ingredients (buttermilk through banana) in blender and process until smooth. (Alternately, whisk well in a bowl, mashing the banana before adding the rest of the wet ingredients.) Whisk together flour, baking soda, and salt in a medium bowl. Add wet ingredient mixture and stir until no streaks of flour remain.<br />
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2. Preheat a griddle to medium-low. Cook pancakes until golden brown on both sides. (I portion them out with a 1/4 cup measuring cup)<br />
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Yield: 3-4 servings (about 14 pancakes)<br />
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<b>Recipe Source:</b> <i>Health Magazine Jan/Feb 2013, recipe by Todd English, slightly adapted</i><br />
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<b>Why I love it?</b> As I wrote above, they were easy to assemble, cooked up perfectly, and they were delicious! The peanut butter and banana flavors were noticeable without being overwhelming.Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com1tag:blogger.com,1999:blog-138695868574526993.post-81472489284598525632013-11-18T18:43:00.001-08:002013-11-22T16:43:42.257-08:00Pumpkin Pie Oatmeal<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;">Until a few months ago, when I tried this <a href="http://michellesnewrecipes.blogspot.com/2013/09/blueberry-baked-oatmeal.html" target="_blank">Blueberry Baked Oatmeal</a>, I had no idea how fantastic baked oatmeal could be. Not only does it take on a new texture (a little firmer & less gooey), but when it's baked, it reheats wonderfully! This means you can bake a dish once, then have it for breakfast for the next few days! This recipe tastes just how it sounds- like Pumpkin Pie + Oatmeal. So if you're like me and like those two foods, you'll want to give this a try! </span></span></span></div>
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<span style="font-size: large;">Pumpkin Pie Oatmeal</span></div>
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<a href="https://docs.google.com/document/d/16PJaos2y54mjCC9ubUpnf2s70pQJiS2yO-5_VwI9dyY/edit?usp=sharing" target="_blank"><i>Printable version here</i></a></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup old fashioned oats</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tbsp. flax seeds (optional)</span></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tbsp. brown sugar, packed</span></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ tsp. cinnamon*</span></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ tsp. allspice</span></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅛ tsp. nutmeg</span></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ tsp. lemon zest</span></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ tsp. salt</span></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ tsp. vanilla</span></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tsp. butter, melted</span></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¾ cup pumpkin puree</span></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¾ cup milk</span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></span></span>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Topping:</span></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup pecans, chopped</span></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tsp. butter, softened</span></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tbsp. brown sugar</span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">*You may substitute 1 tsp. pumpkin pie spice for the three spices, or use all cinnamon*</span></span></span><br />
<br /></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat oven to 375º. Grease 4 individual size ramekins (about 1 cup size). Set aside.</span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></span></span>
<br />
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.</span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></span></span>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Divide mixture evenly between the ramekins. Place ramekins on a baking sheet (to make it easier to get in & out of the oven). Bake for 10 minutes.</span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></span></span>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Meanwhile, combine the topping ingredients in a separate bowl. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake an additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk, if desired.</span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> <br id="docs-internal-guid-03425e22-6e31-4f82-5d1f-56033f5b016d" /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Recipe Source: </span><a href="http://www.goodlifeeats.com/2009/09/pumpkin-pie-oatmeal.html" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">http://www.goodlifeeats.com/2009/09/pumpkin-pie-oatmeal.html</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Why I love it?</b> It's like a pumpkin pie that is socially acceptable to eat for breakfast! :) It's delicious, fairly healthy, and keeps/reheats well. </span></span></span></span>Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com2tag:blogger.com,1999:blog-138695868574526993.post-15402949993889734342013-09-25T11:19:00.001-07:002014-05-22T20:57:48.142-07:00Blueberry Spinach Smoothie<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8-2U4K7gKM4zsfdySnwTchHaWkF2NpdmISW2s3ZXhatjyZeDV_5miRiRyKnSN-xDZzhAZZxyXK1L3sNPBJrLbMnzOEzi7Te7BBL-4EGTPg4qjJ-VnEqTZZMyjF3qH2Uxy6tKpq-f_eWT/s1600/IMG_2234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8-2U4K7gKM4zsfdySnwTchHaWkF2NpdmISW2s3ZXhatjyZeDV_5miRiRyKnSN-xDZzhAZZxyXK1L3sNPBJrLbMnzOEzi7Te7BBL-4EGTPg4qjJ-VnEqTZZMyjF3qH2Uxy6tKpq-f_eWT/s400/IMG_2234.JPG" height="266" width="400" /></a></div>
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Today I'd like to share one of my favorite smoothie combinations. I make this in my Vitamix (a super powerful blender), but it would also likely work in a regular, good blender. One of the main reasons why I bought the Vitamix 6 months ago was to get my family to eat more fruits & veggies. It has worked!! Two of the ingredients I almost always include in our smoothies are fresh spinach and frozen blueberries (from Costco). I round it out with a few other fruits & liquids, and the result is this fantastic drink! Not only do I love it, but the kids love it too!!<br />
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Two other things to note about this recipe- one is that I don't measure ingredients when I'm making a smoothie. No need to make more dirty dishes! So the amounts listed below are approximate. Also, this makes one large smoothie, or a couple smaller servings. <br />
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<span style="font-size: large;">Blueberry Spinach Smoothie</span><br />
<a href="https://docs.google.com/document/d/12bVK7R6Y7aQKrGdGsE27ACEDOmbeo8XPdTGau-5UpIc/edit?usp=sharing"><i>Printable version here</i></a><br />
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<span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">1 small banana (frozen if possible)</span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">1/2 cup liquid (I use about 1/4 cup each juice & water)</span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">1/3 cup diced pineapple (fresh or canned)</span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">1 cup baby spinach (about one large handful)</span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">1/2 cup frozen blueberries</span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">1 tsp. honey</span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">1 kiwi, peeled</span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">1/3 cucumber, cut into chunks </span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Yogurt, if desired (a few scoops) </span></span><br />
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<span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Blend until smooth. Enjoy!</span></span><br />
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<span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><b>Why I love it?</b> It is <i>packed </i>with nutrients!! But just as important, it tastes good! This combination of fruits & veggies lets me get the most spinach, without it having a noticeable taste. </span></span>Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com0tag:blogger.com,1999:blog-138695868574526993.post-82592235120342028932013-09-14T21:04:00.001-07:002013-09-14T21:04:14.516-07:00Fruit & Nut Granola Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHbS0jGibJ24gYO1ZW5_VqGtD8YYtT2gmrfFgLgY5CVewmNVQX1G58ZXBX3BRvno-PlTNO9oYY2N4IysXxQqZ-hfdWbyr2-nYuaWFtMb0T4bcayvr7iO0nEci7_fnf7zTJCM_Cd3aYljV/s1600/IMG_2282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHbS0jGibJ24gYO1ZW5_VqGtD8YYtT2gmrfFgLgY5CVewmNVQX1G58ZXBX3BRvno-PlTNO9oYY2N4IysXxQqZ-hfdWbyr2-nYuaWFtMb0T4bcayvr7iO0nEci7_fnf7zTJCM_Cd3aYljV/s400/IMG_2282.JPG" width="400" /></a></div>
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I have made many different granola bar recipes- there are tons out there, and today I stumbled on a new favorite! They were easy enough that my kids did a majority of the work, with me just peeking over their shoulders. The only problem was that I wish there were more! This batch made 10 bars- enough for everyone in my family to have two... Next time I'll double it and use a 9x13 pan instead.<br />
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Homemade granola bars can have a wide variety of consistencies- hard, soft, crumbly, chewy, etc. I found these ones to be perfectly chewy, not very crumbly, and I love that they're both sweet & salty! The fact that they don't use the oven is a bonus (during the long summer months)! <br />
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<span style="font-size: large;">Fruit & Nut Granola Bars</span><br />
<a href="https://docs.google.com/document/d/1sMzAy2Tykd8iD-Zbt3S95-kuWHDb9HXVJWdHZSaVy4Y/edit?usp=sharing"><i>Printable version here</i></a><br />
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1 1/2 cups puffed rice cereal<br />
1 cup uncooked quick-cooking oats<br />
3 tbsp. ground flaxseed<br />
1/4 cup dried fruit (such as cranberries or raisins)<br />
1/4 cup finely chopped nuts (preferably roasted or toasted)<br />
1/3 cup honey<br />
2 tbsp. brown sugar<br />
1/3 cup peanut butter <br />
1 tsp. vanilla extract<br />
1/2 tsp. ground cinnamon (optional)<br />
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1. Combine the cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl. (If using a larger dried fruit like apricots, chop first into small pieces.)<br />
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2. Bring the honey and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla (and cinnamon if using) until blended.<br />
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3. Pour the peanut butter mixture over cereal mixture, stirring until all dry ingredients are coated (mixture will be stiff). <br />
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4. Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of waxed paper (or your hands, sprayed with nonstick spray). Cool completely in pan, and then cut into desired size bar. <br />
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<b>Yield:</b> about 10 bars (You may also double the recipe and use a 9x13 pan)<br />
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<b>Recipe Source:</b> <a href="http://www.hammertown.com/2010/02/this-weeks-recipe-homemade-clif-bars/">http://www.hammertown.com/2010/02/this-weeks-recipe-homemade-clif-bars/ </a><br />
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<b>Why I love it?</b> They are cheaper & healthier than store-bought granola bars, they are customizable, and delicious!! My kids and I both give them two hearty thumbs up!Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com0tag:blogger.com,1999:blog-138695868574526993.post-60943994701255667722013-09-12T15:27:00.001-07:002013-09-12T21:07:30.988-07:00Chipotle Chicken Skewers<div class="separator" style="clear: both; text-align: center;">
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This recipe was my favorite new recipe of the summer. I ate it several times, and each time I was so sad when it was gone! The recipe says it serves 6-8, and I would definitely make the whole amount, even if you're serving fewer than that. The leftover chicken is fabulous, straight from the fridge. I may or may not have eaten it for breakfast, just because I was so excited about it...<br />
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This chicken packs an incredible amount of flavor. Making this was the first time I had ever used chipotle peppers and adobo sauce- holy moly are they tasty! If you haven't ever used them before, know that they come together in a little can. Like this-<br />
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<a href="http://i.walmartimages.com/i/p/00/07/63/97/00/0007639700407_500X500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://i.walmartimages.com/i/p/00/07/63/97/00/0007639700407_500X500.jpg" width="200" /></a></div>
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They can be spicy (and I'm sure would be by themselves), but they work in this dish because 1) you scrape out the seeds, which is where most of the heat is located, and 2) the accompanying dip cools them off! I have been using the leftover peppers & sauce in so many ways, too (because this recipe only uses a portion of the can). My favorite is to mix the sauce with sour cream for an amazing burrito or enchilada topping (here's my favorite<i> <a href="http://michellesnewrecipes.blogspot.com/2010/12/refried-beans.html">bean burrito recipe</a></i>), or you could also mix it with mayonnaise to perk up a sandwich. I only wish it hadn't taken 31 years for me to discover this little gem...<br />
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Anyway, I absolutely love this dish, and I'm sure you will too! (PS- don't be intimidated by the length of the recipe. It's not too hard, and it's worth it!)<br />
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<span style="font-size: large;">Chipotle Chicken Skewers with Creamy Dipping Sauce</span><br />
<a href="https://docs.google.com/document/d/1QDlf8S3yFjtvkBJLXbTIJPy9q4Rov4SHtYjZaGo79xU/edit?usp=sharing"><i>Printable version here</i></a><br />
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<u><span class="italic">Chicken Skewers</span></u>
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2 1/2 pounds boneless, skinless chicken breasts (4-5 medium chicken breasts)
<br />
1/4 cup packed light brown sugar
<br />
2 tablespoons fresh cilantro, minced
<br />
1 chipotle chile in adobo sauce, minced (scrape out the seeds before mincing to reduce spiciness)
<br />
2 teaspoons adobo sauce
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1 1/2 teaspoons salt
<br />
1/2 teaspoon chili powder
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1/4 teaspoon garlic powder
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1/4 teaspoon ground black pepper
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12 bamboo or metal skewers<u> </u><br />
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<u>Creamy Dipping Sauce</u> <i>(*I always have more dip than we use, so feel free to reduce this somewhat)</i><br />
3/4 cup lowfat sour cream
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1/4 cup lowfat mayonnaise or Greek yogurt
<br />
1/4 cup lime juice, from 2-3 limes
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1/8 teaspoon garlic powder
<br />
2 tablespoons cilantro leaves, minced
<br />
2 green onions, finely chopped
<br />
1/2 teaspoon salt
<br />
1/8 teaspoon ground black pepper<br />
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Slice
the chicken breasts into long, thin strips, about 1/2-inch thick. You
should have right around 30 strips. In a small bowl, stir together the
brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder,
garlic powder, and pepper. Toss the chicken with the brown sugar mixture
coating all the pieces evenly. Cover the chicken (or place in a ziploc
bag) and refrigerate for at least 30 minutes and up to 24 hours.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">For
the dipping sauce, in a bowl, stir all the ingredients together. Cover
the mixture and let stand at room temperature for 30 minutes until the
flavors combine. Alternately, you can make the dipping sauce in advance
and refrigerate for up to 2 days. Be sure to season the dipping sauce
with additional lime juice, salt and pepper to taste before serving.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">30 minutes before grilling, cover the bamboo skewers with water and soak. Skip this step if using metal skewers.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">Preheat
an oven broiler or gas/charcoal grill. Weave two strips of chicken onto
each skewer. Broil or grill the chicken for 5-8 minutes until cooked
through, using nonstick cooking spray on a foil-lined pan if you are
broiling. Serve immediately with the dipping sauce. </li>
</ol>
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<b>Recipe Source</b>:<a href="http://www.melskitchencafe.com/2013/05/chipotle-chicken-skewers-with-creamy-dipping-sauce.html"> http://www.melskitchencafe.com/2013/05/chipotle-chicken-skewers-with-creamy-dipping-sauce.html</a> <br />
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<b>Why I love it?</b> It is full of flavor (it's sweet, spicy, fresh & creamy), and pretty healthy! I've served this with various sides such as potato salad, fresh fruit, roasted potatoes, etc. Next time I make this it'll probably be indoors (bye bye summer...), so I'll try to update this recipe with cooking directions for the stove/oven once I figure that out.Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com1tag:blogger.com,1999:blog-138695868574526993.post-85705167442240583952013-09-11T10:09:00.000-07:002013-09-11T10:12:19.604-07:00Blueberry Baked Oatmeal<div class="separator" style="clear: both; text-align: center;">
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I don't know about you, but I have a thing for 1) Blueberries & Lemon, and 2) Make-Ahead-Breakfasts! I found this recipe one time when I was searching for healthy recipes that use blueberries. Blueberry muffins are great, but not healthy enough that I'd want to eat them every day... This recipe, though, is a winner!<br />
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It's easy to make, healthy (full of fiber, vitamin C, and antioxidants), and it reheats great! I reheat a serving in a cereal bowl (about 30 seconds in the microwave), and sometimes top it with a little bit of milk. It's perfect for those busy school or work mornings! If you haven't tried baked oatmeal yet, you should give it a shot! It keeps 100x better than just regular cooked oatmeal. <br />
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<span style="font-size: large;">Blueberry Baked Oatmeal</span><br />
<a href="https://docs.google.com/document/d/12JGWIi-vgn5JmgrFDhAldQgN6Q1qpct2B_X-wLCnxpY/edit?usp=sharing"><i>Printable version here</i></a><br />
<br />
1 medium lemon <br />
2 cups nonfat milk<br />
2 1/2 cups old-fashioned rolled oats<br />
1 tsp. baking powder<br />
1/2 tsp. kosher salt (or 1/4 tsp. table salt)<br />
1/2 tsp. nutmeg, freshly grated if possible<br />
1/2 tsp. cinnamon<br />
2 tbsp. butter, melted and cooled<br />
1 egg<br />
1/3 cup sugar<br />
2 cups blueberries, fresh or frozen<br />
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1. Preheat the oven to 375º. Spray an 8-inch square baking dish with nonstick spray and set aside.<br />
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2. Zest lemon; set zest aside (remember you only want the yellow parts, not the white underneath). In a bowl, combine milk and juice from the zested lemon to make "buttermilk".<br />
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3. In a medium bowl, combine the oats, baking powder, salt, spices, and lemon zest. In a small bowl, whisk together the "buttermilk", butter, egg, and sugar.<br />
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4. Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture and place in oven.<br />
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5. Bake for 35 to 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up. Serve warm. Store leftovers in the refrigerator in a covered dish for up to 5 days.<br />
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<i><b>Recipe Source</b>: <a href="http://www.preventionrd.com/2012/06/meatless-monday-meyer-lemon-blueberry-baked-oatmeal/" target="_blank">http://www.preventionrd.com/2012/06/meatless-monday-meyer-lemon-blueberry-baked-oatmeal/ </a></i><br />
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<b>Why I love it? </b>I love that it's a delicious way to eat two very nutritious foods- oats and blueberries! The fact that it reheats well is a bonus! <i> </i>Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com0tag:blogger.com,1999:blog-138695868574526993.post-87750987410126549312013-07-17T14:05:00.000-07:002013-07-17T14:05:10.532-07:00English Muffins<div class="separator" style="clear: both; text-align: center;">
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This is a post I've been working on for a looooong time, believe it or not! I wanted to make sure that I had enough information to share, since English muffins aren't typically something a person has made before. I have now made these probably a couple dozen times. The summary of why I make these, if you don't read the whole post- they are delicious and significantly cheaper than store-bought!<br />
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The breakfast my husband has most days before work (when the rest of us are still sleeping) is an egg sandwich- with a <a href="http://michellesnewrecipes.blogspot.com/2012/10/baked-egg-patties.html">baked egg patty</a>, reduced-fat sausage patty from Costco, a little grated cheese, and an English muffin. Seeing as how I make most of our other bread products, I decided to tackle English muffins, as well. I found this recipe from Alton Brown (Mr. Good Eats) and it works very well! I altered it very slightly.<br />
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The only equipment I needed to buy to make these was English Muffin Rings. I tried making this recipe using other things as rings, like some suggest, but these work FAR better- and were only 8 bucks. I have saved more than that already! Besides that, it is helpful to have a covered electric skillet (good for maintaining even heat) and a large cookie scoop for even portioning.<br />
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Last thing- I have made variations of this, as well. I normally make them with half wheat/half white flour, and sometimes I make them with a little extra sugar and cinnamon. It's a pretty flexible recipe!<br />
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<i>The equipment ready to go</i></div>
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<i>The dough is so wet, it's almost more like a batter</i></div>
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<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9p0G3bHO-DChTSiktObx399ergmAwrfS_vB4iijqSE2Xbo_7IjnmQ5og2Yha9x0siouuudbZWVHRCppz6m1Vmoa7G-Sz8fPQ20surpJqfvUbV9zdUVZ_JG5pDYJtaY0qm9aT8J-bJjF-9/s320/IMG_9262_2.jpg" width="320" /></div>
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<i>I cook 4 muffins at a time</i></div>
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<i>Finishing up cooking on the 2nd side</i></div>
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You can read more about these muffins on Food Network's website, <a href="http://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe/index.html" target="_blank">here</a>.<br />
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<u><b>Price Breakdown</b></u><br />
Yeast 5¢<br />
Powdered Milk 36¢<br />
Sugar 1¢<br />
Salt <1¢<br />
Canola Oil 3¢<br />
All-Purpose Flour 12¢<br />
Wheat Flour 16¢<br />
Water- Free<br />
TOTAL = <u>73¢ per batch of 8 English Muffins</u><br />
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Weight of one batch: 1 lb. 5 oz.<br />
Price per ounce: 3.5¢<br />
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Comparable store-bought English muffins: $1.68 for 14 ounces = 12¢ per ounce<br />
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<b>Price Comparison per ounce: 3.5¢ homemade vs. 12¢ store-bought = <span style="font-size: large;">71% SAVINGS!</span></b><br />
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<span style="font-size: large;"><b>English Muffins</b></span><br />
<a href="https://docs.google.com/document/d/1iD94GL1HZlv_rfraJPq0mZbfl7RX5-fu-PI1z6UQZRk/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
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2 1/4 tsp. instant yeast (1 packet)<br />
1 1/8 tsp. granulated sugar, divided<br />
1/2 cup powdered milk<br />
1 tsp. salt<br />
1 tbsp. canola oil (or other neutral-flavored oil)<br />
2 cups flour (I use 1 cup each all-purpose and wheat)<br />
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1. In a measuring cup or small bowl, combine and set aside to rest:<br />
<ul>
<li>2 1/4 tsp. yeast</li>
<li>1/8 tsp. sugar</li>
<li>1/3 cup warm water</li>
</ul>
2. Meanwhile, combine in a large bowl and stir until dissolved:<br />
<ul>
<li>1/2 cup powdered milk</li>
<li>1 tbsp. sugar</li>
<li>1 tsp. salt</li>
<li>1 tbsp. canola oil</li>
<li>1 cup hot (but not boiling) water</li>
</ul>
3. Once yeast mixture is a little bubbly, pour into milk mixture and whisk to combine. (Make sure the milk mixture isn't too hot, as yeast die at temperatures above 130º) Add to this mixture and stir:<br />
<ul>
<li>2 cups flour</li>
</ul>
4. Cover bowl with plastic wrap and let rest in a warm spot for 30 minutes. (I like to turn on my oven for 1-2 minutes while I'm preparing the dough, then I let dough rest in there.)<br />
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5. Preheat griddle to 300º (when I use wheat flour, I set the heat just a little under that). Remove plastic wrap and stir dough thoroughly.<br />
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6. Place metal rings onto griddle and coat lightly with nonstick spray. Using large (3 tbsp.) cookie scoop, place 2 scoops into each ring and cover with a lid. Cook for 4 1/2 to 5 minutes, flip (I like to use 2 flat spatulas for this), then recover and cook 4 1/2 to 5 more minutes. (I do 4:45) Cool on a wire rack, split with fork, and serve.<br />
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<b>Yield:</b> 8 muffins <br />
<b>Storage:</b> Store in an airtight container (or zip-top bag) at room temperature for up to 3 days. Freeze for longer storage.<br />
<b>Recipe Source:</b> Alton Brown/Food Network<br />
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<b>Why I love it?</b> Let's see, they're INFINITELY fresher tasting than the kind you buy in a store, there are no preservatives, you can customize them (with different types of flour, using additional seasonings like cinnamon, etc.), and like I said above- SIGNIFICANTLY cheaper! If you're still reading, I will say- these were a little frustrating to make until I got the hang of it, but after making them a few times I figured out what works best, and now I love making them! Let me know if you have any questions!Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com1tag:blogger.com,1999:blog-138695868574526993.post-29171703397071267822013-07-10T17:16:00.000-07:002013-09-11T16:29:12.113-07:00Simple Guacamole<div class="separator" style="clear: both; text-align: center;">
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Guacamole- for me at least, this has been an acquired taste. I didn't grow up eating it, and while I can still see why some don't like it, it has certainly been growing on me! I like trying to get healthy fats (like avocado) in our diet, and this is a great way. I have used this "recipe" as a topping for dishes like enchiladas, as a snack for dipping chips in, and as part of a layered dip. It has worked great for all of these, and it is EASY!<br />
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I put recipe in quotation marks because I don't measure anything in this... it's more of a "suggestion" than an actual recipe. I thought of it when I was looking up how to make guacamole, and realized that most of the ingredients (besides avocado) are the ingredients in salsa- which I normally have on hand. It's hardly more difficult than just mashing the avocado and adding salsa! (Here's the link to a ridiculously easy <a href="http://michellesnewrecipes.blogspot.com/2012/03/easy-blender-salsa.html"><b>Blender Salsa</b></a> recipe, if you haven't already tried it!)<br />
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I also like making it this way instead of buying it because it makes a great amount for one dinner (or snack). I would never be able to use up a store-bought container of guacamole before it went bad, so I like being able to make it in small batches like this! Plus it is so fresh- just make it a little before serving (to give the flavors time to combine), and you don't need to worry about it turning brown or needing preservatives.<br />
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<span style="font-size: large;">Simple Guacamole</span><br />
<a href="https://docs.google.com/document/d/1jGXLNwTKO_BqgLMVjNEKSCgVRKDFF_fKwOo0a2oUW0o/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
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1 ripe avocado<br />
Salsa- about 1 tablespoon, or to taste<br />
Lime juice (bottled or fresh)- about 1 teaspoon<br />
Salt- about 1/4 tsp.<br />
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Cut open avocado and remove pit. In a small bowl, mash avocado with a fork. Mix in remaining ingredients to taste. Chill until serving. <br />
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*This will turn dark after a while, so eat it within a few hours of making it.<br />
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(If you want to see pictures of how to cut open an avocado, <a href="http://www.simplyrecipes.com/recipes/how_to_cut_and_peel_an_avocado/" target="_blank">here's</a> one site I found.) <br />
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<b>Why I love it?</b> It's quick, uses ingredients I normally have on-hand (besides the avocado), costs under $1, and is a healthy condiment/snack!<br />
<br />Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com1tag:blogger.com,1999:blog-138695868574526993.post-27671956997001248842013-07-09T09:34:00.001-07:002013-07-09T09:34:33.557-07:00Blueberry Oatmeal Muffins<br />
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Recently I searched for a new healthy blueberry muffin recipe, and this one looked appealing. It did not disappoint! So many muffin recipes are more like a disguised cupcake, with things like blueberries thrown in to make it look healthy. But these, I actually feel good about giving my kids for breakfast! Enjoy!<br /><br />
Recipe Source: <a href="http://www.myrecipes.com/recipe/blueberry-oatmeal-muffins-10000002001862/" target="_blank">Cooking Light</a>, August 2010<br />
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<span style="font-size: large;">Blueberry Oatmeal Muffins</span><br />
<a href="https://docs.google.com/document/d/12bZqR0VGEpgoTMqNdE-v4WtfayEw1YXQ_QfhhGuTvps/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
<br />
1 2/3 cups quick-cooking oats<br />
3 ounces all-purpose flour (about 2/3 cup)<br />
2.33 ounces whole-wheat flour (about 1/2 cup)<br />
3/4 cup packed light brown sugar (5.3 ounces)<br />
2 tsp. ground cinnamon<br />
1 tsp. baking powder<br />
1 tsp. baking soda<br />
3/4 tsp. salt<br />
<br />
1 1/2 cups low-fat buttermilk<br />
1/4 cup canola oil<br />
2 tsp. grated lemon rind (from one small lemon)<br />
2 large eggs<br />
2 cups frozen blueberries<br />
2 tbsp. all-purpose flour<br />
2 tbsp. granulated sugar (or a cinnamon/sugar mixture)<br />
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1. Preheat oven to 400º.<br />
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2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.<br />
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3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.<br />
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4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.<br />
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5. Toss berries with 2 tablespoons flour, and gently fold into batter. Scoop batter into 18 muffin cups coated with nonstick spray. (I use a 3 tbsp. cookie scoop that's filled a little over the top, so probably close to 1/4 cup) Sprinkle tops with either sugar or a cinnamon/sugar mixture (I keep some in a shaker container). Bake at 400º for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. Store in a covered container at room temperature for up to a couple days, or refrigerate or freeze for longer storage.<br />
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<u>NOTES</u><br />
<ul>
<li>I've only ever made this exactly as written, but I'm sure you could make slight changes to it and it would still turn out well. Such as: substituting the all-purpose flour for wheat, omitting the lemon zest (or replacing it with orange zest), using fresh blueberries instead of frozen, and using buttermilk substitute instead of buttermilk (<a href="http://joythebaker.com/2009/10/the-best-buttermilk-substitutions/" target="_blank">this</a> explains how to).</li>
<li>As I only have one regular muffin pan, I had to bake a dozen of these muffins, wash the pan, and then bake 6 more. Sometime I might scale this recipe down to equal a dozen, but we like them so much that I don't mind the hassle of washing the pan in between batches!</li>
</ul>
<b>Why I love it?</b> They are hearty without being dense, flavorful (I love the blueberries & hint of lemon!), and decently healthy! The large batch size lets me feed my family of 5 and still have some leftover to freeze. Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com0tag:blogger.com,1999:blog-138695868574526993.post-52919074575001198572013-05-30T18:26:00.001-07:002013-05-30T21:12:17.614-07:00Meal PlanningThis is a post I've wanted to write for a while now, in the hopes that it could help somebody out. Way before I even get around to making a recipe there are two crucial steps- planning (which includes list-making) and shopping! Here's how I do those.<br />
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<u><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Meal Planning</span></span></u><br />
1. <b>Getting Started</b>- I start with a blank shopping list that I print from the computer. I used to shop once a week, so I have a list template for that, but now I use one that lets me plan for two weeks at a time. <i>You can view those here: </i><b>Grocery List- <a href="https://docs.google.com/file/d/0B6e45lE_YM7QbHdFZGRfOVRjSk0/edit?usp=sharing" target="_blank">One Week</a> or <a href="https://docs.google.com/file/d/0B6e45lE_YM7Qdk40RGc3NGxhZUk/edit" target="_blank">Two Week</a></b>. For the one week at a time version, I cut the paper in half, and for the two week version, I fold it. It fits perfectly on my 6x9 inch clipboard I bought at WalMart- kind of like this one. (I can't figure out a way to make it so anyone can edit the shopping list templates, so if you'd like a copy to make your own changes to, leave me a comment and I'll email it to you.)<br />
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<a href="http://quill.scene7.com/is/image/Quill/178934_s7?iv=CnlqG1&wid=360&hei=360" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://quill.scene7.com/is/image/Quill/178934_s7?iv=CnlqG1&wid=360&hei=360" width="200" /></a><br />
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2. <b>Dinner</b>- The first thing I write down is anything that we have going on that would affect dinnertime (Awana, MOPS, etc.). I also write the date on each box or line. Then I typically see what type of meat (or other type of dinner) there is in the freezer, and start making meals based on that. At this point I'm more concerned with filling the boxes than I am with when we have a certain dinner. I often end up making a different dinner on my list based on what I feel like making. We typically eat dinner out once every two weeks, so I try to plan 13 dinners. <br />
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3. <b>Breakfast, Lunch, & Snacks</b>- I don't plan out breakfast & snacks; I just generally stock up on the foods we eat and go from there. As far as lunch goes, the kids and I have a set schedule that we go by Monday-Friday. That saves time, so I don't have to try to figure out what to make, and it also saves fights. I'm not saying that all of my kids like each day's lunch, but it's easier to say "Sorry kiddo, today's Tuesday, I have no choice but to make turkey sandwiches. See, the schedule says it!" He (my primary picky eater) knows I'm not going to change my mind.<br />
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<u><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Grocery Shopping</span></span></u><br />
I do almost all of my grocery shopping at WinCo. Their prices are fantastic, the food is good, and my FAVORITE thing about that store is their bulk section. Not bulk as in mass quantities, but bulk as in they have tons of bins of food that you can buy however much you need. This includes spices, flour, sugar, candy, rice, beans, snacks, dried fruit, nuts, etc... I love how far my money goes here!! (<a href="http://www.wincofoods.com/about/locations/" target="_blank">Here's</a> a location finder- they're only on the West Coast) I try to go shopping on Saturday mornings, and leave the house by 9. <br />
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I supplement my every-2-week WinCo trips with an occasional trip to Costco. I love to buy their grated cheese, string cheese, frozen fruit, lettuce, reduced fat sausage patties, chicken nuggets, trash bags, etc! I try to keep a price list (both in my head and on my iPod) of unit prices; that helps me know which store to buy things at. Some things are cheaper at WinCo, some are cheaper at Costco.<br />
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[I also go on a short shopping trip on my "off weeks". This mainly consists of buying milk and produce.]<br />
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<u><span style="font-size: large;">How has this helped me?</span></u><br />
<ul>
<li><span style="font-size: large;"><span style="font-size: small;">Having a list helps me know what meals I have available to make. Dinnertime is stressful enough without having to stare in the fridge and wondering what you can make!</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Writing my list in categories saves me time in the grocery store, as I'm less likely to have to backtrack and go get an item I missed.</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Having meals planned out saves us the extra expense and calories from having to eat fast food. </span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">The fewer trips I have to make to the store, the lower my grocery budget can be. We all know that each time we go to the store, we end up with something we didn't really mean to buy! </span> </span></li>
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While meal planning & grocery shopping might not be your favorite things to do, I've found that making the effort to do it efficiently is so helpful in the long run. Let me know if you have any questions about how I do it, or leave me a comment on any tips you think might help me & others! Thanks!Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com1tag:blogger.com,1999:blog-138695868574526993.post-28629356146792078992013-05-28T19:43:00.001-07:002013-05-28T20:22:58.810-07:00Oatmeal Raisin Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhyphenhyphenWHdK4gZQGBMkakdLxkHR-VfUNecyv6jrauNvZZKIKVdKrMItlS3lIxkyK579dKCd9T-yZZYGbsN-7PYpFSv98uJAy2mBYF12FKUPs0fiH2KAo5EH_e7AeBJVo6bQkWs_vPrd3ySps-/s1600/IMG_0343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhyphenhyphenWHdK4gZQGBMkakdLxkHR-VfUNecyv6jrauNvZZKIKVdKrMItlS3lIxkyK579dKCd9T-yZZYGbsN-7PYpFSv98uJAy2mBYF12FKUPs0fiH2KAo5EH_e7AeBJVo6bQkWs_vPrd3ySps-/s400/IMG_0343.JPG" width="400" /></a></div>
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<span style="font-size: small;">I don't know about you, but I don't think I will ever run out of cookie recipes to try. I have several that I like, but that doesn't stop me from looking for more! I found this one on a blog I found via Pinterest. The pictures looked enticing, and I like that it has both raisins and chocolate. They did not disappoint!! They were soft, chewy, and full of flavor. This is one recipe I don't plan to tinker with- it is perfect just as it is!</span><br />
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<span style="font-size: small;">As far as why the recipe calls for you to chill it for 2+ hours before baking, that would be to help the texture be just right- because I know that a warmer dough is more likely to spread. These don't spread much which helps keep them thick & chewy. If you don't have 2 hours to wait, you could divide the dough into 2 smaller sections and refrigerate that way, or you could scoop the cookies onto the baking sheet and refrigerate the whole thing- just make sure it's thoroughly chilled before using. The website I found this on said that you can make the dough <i>up to 1 day</i> in advance.</span><br />
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<span style="font-size: large;"><span style="font-size: small;">Recipe source: <a href="http://www.crunchycreamysweet.com/2013/05/17/oatmeal-raisin-chocolate-chip-cookies-recipe/" target="_blank">Crunchy Creamy Sweet</a> blog via <a href="http://smittenkitchen.com/blog/2009/02/thick-chewy-oatmeal-raisin-cookies/" target="_blank">Smitten Kitchen</a></span></span><br />
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<span style="font-size: large;"><b>Oatmeal Raisin Chocolate Chip Cookies</b></span><br />
<a href="https://docs.google.com/document/d/1r3CII-JVn71WiOCASEc4pKJnBeP56AHw2iFtnES-U6A/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
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1/2 cup unsalted butter (1 stick), softened to room temperature<br />
2/3 cup packed light brown sugar<br />
1 large egg<br />
1/2 tsp. vanilla extract<br />
3/4 cup all-purpose flour<br />
1/2 tsp. baking soda<br />
1/2 tsp. cinnamon<br />
1/4 tsp. salt<br />
1 1/2 cups oats (preferably old fashioned)<br />
3/4 cup raisins<br />
3/4 cup semi-sweet chocolate chips<br />
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1. In a large mixing bowl (or stand mixer), beat butter for 30 seconds. Add brown sugar and cream until fluffy and light in color, scraping down the bowl as necessary. Add egg and vanilla and mix well.<br />
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2. In a separate bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, and salt). With the mixer speed on low, add these dry ingredients to the butter mixture, and beat until combined.<br />
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3. Stir in the oats, raisins, and chocolate chips. Cover bowl with plastic wrap and <b>chill for at least 2 hours or overnight. (So plan ahead!)</b><br />
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4. Preheat oven to 350º. Line baking sheet with parchment paper (or lightly grease). Scoop the cookie dough onto the sheet. Each cookie should be about 1 1/2 tablespoons (I use my medium cookie scoop and fill it a little less than full).<br />
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5. Bake for 10 minutes, or until slightly underdone in the middle yet browned on the edges. Let them cool on the sheet for 5 minutes. (They will finish baking this way) Transfer onto a wire rack to cool completely.<br />
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<b>Yield</b>: About 3 dozen cookies<br />
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<b>Why I love it?</b> I love how full it is of raisins and chocolate chips! My husband isn't a big raisin (or oatmeal) fan, but he loved these and said they reminded him of chocolate covered raisins! Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com0tag:blogger.com,1999:blog-138695868574526993.post-79762854036434049202013-05-23T08:41:00.001-07:002013-05-23T09:04:58.293-07:00Homemade Condensed Cream of Mushroom Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7e7Zv5ApkedWfltHdf8dD0GYR4b6YUNpHCrZWHd92KMmcUXI2RbR-COpLAOnCg8Cpkq2dvtw_V4D6nB2YUzH_h9ZMMCSVupjv1nesNI3Om9K97cAZ34Er1smTsqXVgrzlbhg_r1UPtStw/s1600/IMG_0321_text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7e7Zv5ApkedWfltHdf8dD0GYR4b6YUNpHCrZWHd92KMmcUXI2RbR-COpLAOnCg8Cpkq2dvtw_V4D6nB2YUzH_h9ZMMCSVupjv1nesNI3Om9K97cAZ34Er1smTsqXVgrzlbhg_r1UPtStw/s400/IMG_0321_text.jpg" width="400" /></a></div>
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A while ago I had come up with a recipe I like for cream of celery soup (since I have one meal I use that for); next on the list to figure out was a cream of mushroom soup recipe! I try to avoid buying the cans of condensed soup if I can- while convenient, they cost more & have more unnecessary ingredients than I'd like. Now, I am NOT a fan of mushrooms... but some recipes just aren't the same without this ingredient! (One of our family's favorites is <a href="http://michellesnewrecipes.blogspot.com/2010/12/hamburger-stroganoff.html" target="_blank">Hamburger Stroganoff</a>.) That's why I puree this soup when it's done cooking, so I don't have to see mushroom pieces when I'm eating. That's one of the benefits to being the cook, right? You can make food exactly how you want it!<br />
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When it's warm, this soup isn't as thick as the kind in a can, but that hasn't been a problem when I've used it in recipes. It does thicken when it's refrigerated, though. I make this size batch even when I just need one can's worth, and I freeze the other half. Enjoy!<br />
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<i>The diced mushrooms & onion</i><br />
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<b>Condensed Cream of Mushroom Soup</b><br />
<a href="https://docs.google.com/document/d/1GV5SKXZNwEo3VZJB8iu_v7VwsdHfd3PNaOsiC9JF2DQ/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
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<b>Yield</b>: The amount of 2 small (10.75 oz.) cans<br />
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3 tbsp. butter <br />
2 crimini mushrooms, diced<br />
1/4 cup diced onion<br />
1/4 cup flour<br />
1 1/4 cups beef broth<br />
1 cup milk<br />
1/4 tsp. salt<br />
1/4 tsp. garlic powder<br />
Pepper to taste<br />
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1. Melt butter in a saucepan over medium-low heat; add diced mushroom & onion
and saute until tender (about 5 minutes). <br />
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2. Add flour and whisk until smooth and bubbly (mixture will be thick). Cook for 1 minute. Gradually add broth & milk, whisking to keep smooth.<br />
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3. Bring to a gentle boil, whisking constantly. Simmer for a few minutes until thickened. Add salt, garlic powder, and pepper.<br />
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4. <b>Optional</b>: To make a smoother soup (or to help disguise the mushrooms!), puree the finished soup in a blender. <br />
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<b>Notes:</b><span style="font-style: italic;"><br /><span style="font-style: italic;">- </span></span>Soup
can be frozen for later use. It will separate after thawing. To fix
this, I heat the thawed soup in a small pan, and whisk occasionally. By
the time it is heated through, it is back to normal. <br />
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<b>Why I love it?</b> Not only is it cheaper and healthier than store-bought condensed soup, it is infinitely more flavorful! Plus it just looks like something I'd want to eat- it's smooth & creamy, not jiggly! :) Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com0tag:blogger.com,1999:blog-138695868574526993.post-70983991356967070762013-04-28T22:25:00.001-07:002013-04-28T22:26:42.235-07:00Baked Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhpiON7-C74rsZ6JyQsrViUOFlTXHMZjmtNUrKgNtPr7UPV0X0ap5_dnA_-98jF63oe-sZJ2NkksDg0adOK3iL79s3OSkjK2kbU_E-xdqEugke4RzxWg4uM4zOWkJVNkciLui_fGP2PVr/s1600/IMG_9356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhpiON7-C74rsZ6JyQsrViUOFlTXHMZjmtNUrKgNtPr7UPV0X0ap5_dnA_-98jF63oe-sZJ2NkksDg0adOK3iL79s3OSkjK2kbU_E-xdqEugke4RzxWg4uM4zOWkJVNkciLui_fGP2PVr/s400/IMG_9356.JPG" width="400" /></a></div>
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I know what you're thinking... really, a mini muffin tin for meatballs?? Trust me though, this method is genius! It's from one of my favorite chefs, Alton Brown. His recipes are always delicious, precise (which I like because that means I can replicate them!), and well thought out. Using a mini muffin tin is perfect for meatballs- not only do the meatballs stay round, but they get cooked on all sides without sitting in any pools of grease (which is <i>not </i>good eats, as Alton Brown would say!).<br />
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Meatballs are one of my husband's favorite foods, and these quickly catapulted into his #1 favorite meatball slot. He told me that if I didn't already have this <a href="http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=6474&words=muffin" target="_blank">muffin pan</a>, it would be worth buying <i>just </i>for this recipe! This one is from Pampered Chef. Another tool that makes this recipe easy is a <a href="http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=364&categoryCode=BK" target="_blank">large cookie scoop</a>, for portioning out the meat. I have a large (3 tbsp.) Pampered Chef scoop.<br />
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Thank you Alton Brown for this recipe, wherever you are!<br />
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<b>Baked Meatballs</b><br />
<a href="https://docs.google.com/document/d/1GThW90Ee8Pa_kOjPhFV94ozSRRL40kPLf9Cm3vgWpOw/edit?usp=sharing" target="_blank"><i>Printable version here</i></a><br />
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1 1/2 pound ground meat (I use a combination of beef & pork)<br />
5 oz. frozen spinach, thawed and drained thoroughly (half of a 10 oz. package)<br />
1/2 cup finely grated Parmesan<br />
1 egg<br />
1 1/2 tsp. dried basil<br />
1 1/2 tsp. dried parsley<br />
1 tsp. garlic powder<br />
1 tsp. kosher salt (or 1/2 tsp. table salt)<br />
1/4 to 1/2 tsp. red pepper flakes, depending on how spicy you want it<br />
1/2 cup bread crumbs, divided (I prefer Panko bread crumbs)<br />
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1. Preheat the oven to 400º. Lightly spray a mini muffin tin with nonstick spray.<br />
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2. In a large mixing bowl, combine the beef, pork, spinach, Parmesan, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.<br />
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3. Place the remaining 1/4 cup bread crumbs into a small bowl. Using a 3 tbsp. cookie scoop, portion into 20 meatballs (if using a scale, they will weigh 1.5 ounces each). Using your hands, shape the meatballs into rounds, roll in the bread crumbs, and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.<br />
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Yield: 20 meatballs<br />
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Recipe Source: <a href="http://www.foodnetwork.com/recipes/alton-brown/baked-meatballs-recipe/index.html" target="_blank">foodnetwork.com </a><br />
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<b>Why I love it?</b> They're not too difficult or time consuming, and they taste PHENOMENAL! I have never had a better-tasting, more perfectly-textured meatball! Michellehttp://www.blogger.com/profile/14806920363956452239noreply@blogger.com3