tag:blogger.com,1999:blog-13455784665626919822024-03-18T04:47:21.357-05:00A Little Bit Crunchy A Little Bit Rock and RollGeneral musings on food, family, and the fine facets of life.Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.comBlogger438125tag:blogger.com,1999:blog-1345578466562691982.post-29591509756899631392018-01-08T19:03:00.000-06:002018-01-08T19:03:38.994-06:00Toffee Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiem7oTZtjXCGdMQMuo9QDs1bpWrcVCnTVPSLd0r7omusI40pP7pDv1w2VY2K4HavvZ4vdkwUJpNmDNSAhxrtkSlO-kB0aQ46XW9h1LG2XoxmiCp3kfLbZltMb1RCvQePgD-QHIYSZw_EI/s1600/Heath+Bar+toffee+sugar+cookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiem7oTZtjXCGdMQMuo9QDs1bpWrcVCnTVPSLd0r7omusI40pP7pDv1w2VY2K4HavvZ4vdkwUJpNmDNSAhxrtkSlO-kB0aQ46XW9h1LG2XoxmiCp3kfLbZltMb1RCvQePgD-QHIYSZw_EI/s1600/Heath+Bar+toffee+sugar+cookie.JPG" /></a></div>
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<span style="font-size: x-large;">Toffee Sugar Cookies </span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/toffee-sugar-cookies">Printable Recipe</a>))<br />
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Ingredients:<br />
2 1/4 cups all-purpose flour<br />
1 cup sugar<br />
1 cup salted butter, softened<br />
1 egg<br />
1 teaspoon baking soda<br />
1 teaspoon vanilla<br />
1 cup Heath toffee bits<br />
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Directions:<br />
1. Preheat oven to 350 degrees Farenhite.<br />
2. Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Add the baking soda and flour. Mix until combined. Stir in the toffee bits.<br />
3. Shape the dough into 1-inch balls and place on a parchment lined sheet pan about 2-inches apart. Bake for 8-10 minutes. Remove the pan from the oven and place the cookies, still on the sheet pan, on top of a cookie rack to cool.*<br />
4. When cool, remove the cookies from the sheet pan and allow to continue cooling on the cooling rack.<br />
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*Optional: Sprinkle the warm cookies with additional sugar.Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com152tag:blogger.com,1999:blog-1345578466562691982.post-57095143141079457772017-04-25T13:33:00.001-05:002017-04-25T13:40:06.875-05:00S'more CookiesLife has taken on a new level of crazy now that my kids are older and in sports. It does not leave me much time for blogging or baking during this season of life. Thankfully, my youngest 11-year-old daughter has taken over as the baker right now in our family. From dinner rolls to cornbread and anything sweet, she is always looking for the next thing to make us.<br />
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She found this recipe on her own after wanting to make something similar to my <a href="http://www.crunchyrock.com/2013/11/chocolate-marshmallow-cookies.html">Chocolate Marshmallow Cookies</a> but with graham crackers instead. She even tweaked the recipe and made them her own. These cookies ended up being so good that I promised her I'd set aside some time to blog about them and share them with all of you.<br />
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I hope you enjoy them as much as we have!<br />
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<span style="font-size: large;">S'more Cookies</span><br />
(adapted from <a href="https://www.bettycrocker.com/recipes/smores-thumbprint-cookies/ffa5f722-e0f2-4767-9b3f-72fa9194144c">Betty Crocker</a>)<br />
(<a href="https://sites.google.com/site/alittlebitprintablerecipe/s-mores-cookies">Printable recipe</a>)<br />
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Ingredients:<br />
1 cup softened butter<br />
1/2 cup packed brown sugar<br />
1 egg<br />
1 teaspoon vanilla<br />
1 cup all-purpose flour<br />
1 sleeve ground <a href="https://www.amazon.com/Nabisco-Grahams-Original-Crackers-444880/dp/B005HDSR6E">Nabisco Original Graham Crackers</a> (about full sheets 8 crackers)<br />
1/8 teaspoon salt<br />
30 large marshmallows cut in half (one-half for each cookie)<br />
about 4 full-size Hershey bars (one small piece per cookie)<br />
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Directions:<br />
1. Preheat the oven to 325 degrees F.<br />
2. In a large mixing bowl, beat the butter and brown sugar together until light and fluffy. Add the vanilla and egg and beat until incorporated.<br />
3. Add the flour, salt, and the finely ground graham crackers on slow speed. Mix just until combined.<br />
4. Use a small cookie scoop and place on a parchment lined cookie sheet pan about 2 inches apart.<br />
5. Bake for 10 minutes.<br />
6. Meanwhile, dip a pair of kitchen scissors in a glass of water and cut the marshmallows in half.<br />
7. After the cookies are baked, gently press the cut side down of the marshmallow into each cookie. 8. Bake for 2 minutes longer.<br />
9. After 2 minutes, place one rectangle of a Hershey bar on top of each marshmallow. Do not place them back in the oven. Allow the cookie sheet pan to cool on a cooling rack.<br />
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Makes about 60 cookies depending on the size.<br />
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<br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com52tag:blogger.com,1999:blog-1345578466562691982.post-28611185553336608462017-01-10T14:44:00.000-06:002017-01-10T14:44:46.401-06:00Easy Sesame NoodlesSkip the take-out! If you are looking for fast and healthy food, it doesn't get much easier than this. I like to make this recipe for Easy Sesame Noodles for my husband and I for a light and quick lunch. This recipe makes 2 generous portions. You can easily double it to feed more. If you would like to add more protein to it, toss in some cooked edamame or chicken (for the meat eaters in your life.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBH4bR6e_uJofgchbge5bf_Bm0yMMWHa-s3exUwFhYUH4nBtTaSJ0kGjyttGKOn8Rv2F7H7jtdLjm-eVrj73QDVG8iC80Cddc3U6YOxDXu8DIqRAODoMt6hLeNoYdLptVoxJWNHxLaSE/s1600/sesame+noodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBH4bR6e_uJofgchbge5bf_Bm0yMMWHa-s3exUwFhYUH4nBtTaSJ0kGjyttGKOn8Rv2F7H7jtdLjm-eVrj73QDVG8iC80Cddc3U6YOxDXu8DIqRAODoMt6hLeNoYdLptVoxJWNHxLaSE/s1600/sesame+noodles.jpg" /></a></div>
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<span style="font-size: large;">Easy Sesame Noodles</span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/easy-sesame-noodles">Printable Recipe</a>))<br />
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Ingredients:<br />
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6 ounces thin spaghetti, cooked and drained (or rice noodles)<br />
2 tablespoons soy or tamari sauce<br />
2 cloves garlic, pressed through a garlic press<br />
1 tablespoon rice vinegar<br />
1 1/2 tablespoons toasted sesame oil<br />
2 teaspoons natural peanut butter<br />
1/2 - 1 teaspoon Sriracha or garlic chili sauce<br />
2 tablespoons canola or vegetable oil*<br />
1 teaspoon sesame seeds<br />
1 green onion, thinly sliced<br />
Optional veggies: 1/2 cup frozen peas or edamame<br />
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Directions:<br />
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1. Bring a pot of salted water to boil. Cook the pasta according to the package directions. If you are adding in the optional frozen vegetables, add them to the cooking pasta and drain together.<br />
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2. Meanwhile, in a large bowl, whisk together the soy sauce, garlic, rice vinegar, sesame oil, peanut butter, Sriracha, and canola oil.<br />
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3. Add the drained pasta (and veggies) to the sauce. Toss to coat well. Add in the sliced green onion and sesame seeds. Toss and serve.<br />
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Serves 2.<br />
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*For the oil: Do not try and skimp out on the extra oil here. I have tried omitting it and the sauce will not stick and coat the noodles. You can drop down to about a tablespoon, but do not go any lower than that. I have also tried adding extra sesame oil in place of the canola/vegetable oil and that throws the flavor balance off too much.<br />
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Enjoy!<br />
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<br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com192tag:blogger.com,1999:blog-1345578466562691982.post-2790791594411400452016-11-01T14:50:00.000-05:002016-11-01T22:17:31.286-05:00Fluffy Peanut Butter Buttercream Frosting This light, fluffy, sweet, and salty buttercream gets piled onto two gorgeous layers of my moist and tender <a href="http://www.crunchyrock.com/2011/01/chocolate-cake-has-national-day-who.html">One Bowl Chocolate Cake</a>. Top it off with some mini peanut butter cups and serve it up for a special occasion or an everyday treat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZalYfjBCT6iexYrsz6hbOh7GIKdXBIO823-KSsdoQPIW4T-__4VSZTHIj6FYi6heJSecsyHtSXtm8m8un_5NkzROSle8lDASRuqEpC3ntDc1LHR_cFPeDXb57mXaUH2fti3bK0gCFk8w/s1600/Peanut+Butter+Buttercream+Frosting.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZalYfjBCT6iexYrsz6hbOh7GIKdXBIO823-KSsdoQPIW4T-__4VSZTHIj6FYi6heJSecsyHtSXtm8m8un_5NkzROSle8lDASRuqEpC3ntDc1LHR_cFPeDXb57mXaUH2fti3bK0gCFk8w/s1600/Peanut+Butter+Buttercream+Frosting.jpg" /></a></div>
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<span style="font-size: large;">Fluffy Peanut Butter Buttercream Frosting </span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/peanut-butter-buttercream-frosting">Printable Recipe</a>))<br />
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Ingredients:<br />
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2 layers of chocolate cake (find my recipe <a href="http://www.crunchyrock.com/2011/01/chocolate-cake-has-national-day-who.html">here</a>)<br />
mini peanut butter cups (for topping)<br />
1 stick room temperature unsalted butter<br />
1/4 cup vegetable shortening<br />
3/4 cup natural creamy peanut butter (I used Smucker's)<br />
4-5 cups confectioner's (powdered) sugar<br />
1 teaspoon vanilla extract<br />
generous pinch of salt<br />
4-6 tablespoons whole milk or heavy cream<br />
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Directions:<br />
1. Beat the butter, shortening, peanut butter together until light and fluffy.<br />
2. Add the salt and vanilla and mix.<br />
3. Add 4 cups the powdered sugar alternately with 4 tablespoons of milk. (I like to have extra milk and sugar on hand in case the frosting needs to be adjusted for consistency.)<br />
4. Beat until light and fluffy. (For a more traditional frosting, do not beat as long and use closer to 2 tablespoons of milk for a stiffer frosting to spread or pipe.)<br />
5. Divide the frosting in half between the two layers of cake.<br />
6. Top with mini peanut butter cups (optional) and enjoy!Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com40tag:blogger.com,1999:blog-1345578466562691982.post-57900943482469102242016-09-13T12:51:00.000-05:002016-09-13T12:51:09.369-05:00Sun-Dried Tomato Fettuccine<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawbiaQB5_BSAeh3gQY9TxCpgbAACBwuHhk_-y5PC2ofMjTaPA1Vt7grYsEEVJUTqPuu77N383QV6dJPz0u6H3BZzkLdnDsY1MQdxDIRHymbTBy6V_lKX-wNJffQc1DbhNR4BcRs9-1xo/s1600/Sun-Dried+Tomato+Fettuccine+%25281%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawbiaQB5_BSAeh3gQY9TxCpgbAACBwuHhk_-y5PC2ofMjTaPA1Vt7grYsEEVJUTqPuu77N383QV6dJPz0u6H3BZzkLdnDsY1MQdxDIRHymbTBy6V_lKX-wNJffQc1DbhNR4BcRs9-1xo/s1600/Sun-Dried+Tomato+Fettuccine+%25281%2529.jpg" /></a><span style="font-size: large;"><br /></span><br />
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<span style="font-size: large;">Sun-Dried Tomato Fettuccine</span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/sun-dried-tomato-fettuccine">Printable Recipe</a>))<br />
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Ingredients:<br />
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1 pound fettuccine<br />
8 oz bag spinach, *chopped<br />
1 (14.5 oz) can petite diced tomatoes<br />
1 pint heavy cream<br />
1/4 cup diced sun-dried tomatoes packed in oil<br />
2 tablespoons oil from sun-dried tomatoes<br />
3 cloves garlic, minced<br />
1 (6 oz) can tomato paste<br />
1/2 cup grated fresh Parmesan cheese<br />
crushed red pepper to taste<br />
salt and pepper to taste<br />
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Directions:<br />
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1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions or until al dente. Drain the pasta and reserve 1/2 cup of pasta water.<br />
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2. Meanwhile, heat the chopped sun-dried tomatoes along with the oil and minced garlic. Add as much crushed red pepper flakes as you like, about 1/4- 1/2 teaspoon. Warm the ingredients until the garlic becomes fragrant.<br />
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3. Add the tomato paste and smash it around in the oil to toast it slightly, about 2 minutes. Add the can of diced tomatoes (liquid and all) and the chopped spinach. Simmer on low heat for about 5 minutes.<br />
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4. Add in the cream, Parmesan cheese, and salt and pepper to taste. The sauce will be very thick and you can thin it slightly with the reserved pasta water. Transfer the pasta to the sauce and add more pasta water as needed.<br />
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5. Enjoy!<br />
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*After washing my spinach, I like to put it back in a bag and place it in the freezer. When frozen, crush the back up to "chop" the spinach and add it to your dish.<br />
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Other Sun-Dried Tomato dishes you may enjoy:<br />
<a href="http://www.crunchyrock.com/2012/08/eggplant-sundried-tomato-pesto-with.html">Eggplant and Sun-Dried Tomato Pesto with Almonds</a><br />
<a href="http://www.crunchyrock.com/2014/01/simple-sun-dried-tomato-pasta.html">Simple Sun-Dried Tomato Pasta</a><br />
<a href="http://www.crunchyrock.com/2011/02/sun-dried-tomato-and-spinach-risotto.html">Sun-Dried Tomato and Spinach Risotto </a>Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com13tag:blogger.com,1999:blog-1345578466562691982.post-87793847762390786162016-05-24T12:45:00.000-05:002016-05-24T12:45:51.733-05:00Turtle Shortbread RoundsI'm not the only baker in the family. My mom was known for her baked goods and now my dad has taken over the baking in their house. His <a href="http://www.crunchyrock.com/2011/05/peanut-butter-cup-topped-rice-krispie.html">Peanut Butter Cup Topped Rice Krispie Treats</a> and <a href="http://www.crunchyrock.com/2011/09/pecan-sandie-rolo-cookies.html">Pecan Sandie Rolo Cookies</a> are two of my favorites. But those two may need to step aside and make room for my new favorite....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHx9BF7IyH6uQorTUdyTYIFjfArY8xcThbn8_pBPXqL9xm7dSsL7rKKUft_48hJ3uU9BqsEywQ9ad5CYMt6QBkpMZdwSGWNq6XnFV-fxaqhsqIyqs30AwTggFTnvmR2N0mqjWVpZBd6A/s1600/shortbread+turtle+cookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHx9BF7IyH6uQorTUdyTYIFjfArY8xcThbn8_pBPXqL9xm7dSsL7rKKUft_48hJ3uU9BqsEywQ9ad5CYMt6QBkpMZdwSGWNq6XnFV-fxaqhsqIyqs30AwTggFTnvmR2N0mqjWVpZBd6A/s640/shortbread+turtle+cookies.jpg" width="640" /></a></div>
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<span style="font-size: large;">Turtle Shortbread Rounds</span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/turtle-shortbread-rounds">Printable Recipe</a>))<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGh3EiADSpIM71OVj3g_jO6AOf9iQNJZa5N0LSIcCL0n1UD9Dwd-nGr3hGPdkf4GtdrJA9LWl4_FEkq_IZ-rL2wpQIJWZRfp4oX145qRICm2_hqAwwXQpM_vqzJ6Pew8jYVNRHzm3Zoy4/s1600/turtle+shortbread+cookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGh3EiADSpIM71OVj3g_jO6AOf9iQNJZa5N0LSIcCL0n1UD9Dwd-nGr3hGPdkf4GtdrJA9LWl4_FEkq_IZ-rL2wpQIJWZRfp4oX145qRICm2_hqAwwXQpM_vqzJ6Pew8jYVNRHzm3Zoy4/s400/turtle+shortbread+cookies.jpg" width="400" /></a></div>
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Ingredients:<br />
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For the cookies:<br />
2 sticks unsalted butter, softened<br />
1 teaspoon vanilla extract<br />
1/2 cup packed dark brown sugar<br />
2 1/4 cups flour<br />
1/8 teaspoon salt<br />
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For the topping:<br />
1/2 stick butter (1/4 cup)<br />
2 tablespoons milk<br />
1/4 teaspoon salt<br />
1 bag Kraft caramels<br />
1 cup milk chocolate chips<br />
approximately 70 pecan halves<br />
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Directions:<br />
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1. Beat the butter well. Add in the remaining ingredients until a dough is formed without lumps. Refrigerate the dough for approximately half an hour.<br />
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2. Scrape the dough out onto a work surface and separate into two sections. Roll each section into a log approximately 1 inch in diameter. Flatten the ends of the log and wrap each log in wax paper Refrigerate at least a half hour or until you are ready to bake.<br />
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3. Preheat your oven to 350 degrees. Slice logs into 3/16 of an inch thick and lay out on an ungreased cookie sheet pan. Bake until they are lightly golden brown, 8-10 minutes. Remove the cookies from the oven and make a small well in the center of each cookie. (You can do this using the end of a wooden spoon.) Let the cookies rest on the cookie sheet pan for 5 minutes. Then, place them on a wax paper covered surface.<br />
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4. Meanwhile, in a small pot over a medium heat, melt the butter and mix in the milk, salt, and caramels, stirring until smooth. Remove from the heat and allow to cool for 5 minutes. Spoon the caramel into the well of the cookies, allowing the caramel to slightly mound.<br />
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5. Lightly press a pecan halve into the center of each cookie.<br />
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6. Melt the chocolate and pour into the corner of a freezer bag. Snip the end and drizzle the chocolate over the cookies.<br />
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Store the cookies in a cool dry place or in the refrigerator.<br />
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<br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com24tag:blogger.com,1999:blog-1345578466562691982.post-30967967072948593592016-04-05T14:35:00.000-05:002016-04-05T14:40:25.151-05:00Easy Lavosh CrackersThere are many recipes out there for <a href="http://www.foodnetwork.com/recipes/alton-brown/lavash-recipe.html">homemade</a> Lavosh (also spelled Lavash), but it is often just as easy to find well made Lavosh bread in the bakery section of your grocery store (often sold near the fresh pita). These crackers are very similar to my homemade <a href="http://www.crunchyrock.com/2011/04/homemade-whole-wheat-matzoh-bread.html">matzoh</a>. Using pre made Lavosh bread cuts the time on these crackers greatly! These crackers turn out light and crispy and are perfect when you want a light snack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYaZdCNVEsZuDAabxS8YYVhKLRlUEzH3REBwPL1f3HWOV2xXBxXz8EXog4VqoOkMhO_vdxknIJ6ld8bSZ3T2YgRgjKND3dIngZMMk2hy8-Ywzi3SoDbTDyc136VwMX3cznMjI9gNjwXu0/s1600/Easy+Lavosh+Crackers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYaZdCNVEsZuDAabxS8YYVhKLRlUEzH3REBwPL1f3HWOV2xXBxXz8EXog4VqoOkMhO_vdxknIJ6ld8bSZ3T2YgRgjKND3dIngZMMk2hy8-Ywzi3SoDbTDyc136VwMX3cznMjI9gNjwXu0/s640/Easy+Lavosh+Crackers.jpg" width="640" /></a></div>
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<span style="font-size: large;">Easy Lavosh Crackers </span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/easy-lavosh-crackers">Printable Recipe</a>))<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqHyXFNhcxOonFsbHlu8IvpecOkNtUyHbmxVL3nswedbH-c4ZWORAm7nx0Tbd0jLL0HCtYAYlODwrDnRL2Eb8rz7xVXyJi_rMsj1XD9HP0jngCqqDnERBEqqbxDKbAM886Y5uXGkvif4/s1600/pitacrackers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqHyXFNhcxOonFsbHlu8IvpecOkNtUyHbmxVL3nswedbH-c4ZWORAm7nx0Tbd0jLL0HCtYAYlODwrDnRL2Eb8rz7xVXyJi_rMsj1XD9HP0jngCqqDnERBEqqbxDKbAM886Y5uXGkvif4/s320/pitacrackers.jpg" width="320" /></a></div>
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Ingredients:<br />
1 package Lavosh bread<br />
olive oil<br />
sea salt<br />
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Directions:<br />
1. Preheat your oven to 400 degrees F.<br />
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2. Cut the Lavosh into about 2x2 inch pieces.<br />
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3. Arrange in a single layer on a large sheet pan and drizzle lightly with olive oil. Sprinkle with sea salt.<br />
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4. Bake 4 minutes until the crackers are lightly browned and crispy. Cool on a cooling rack and store in a cracker jar.Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com19tag:blogger.com,1999:blog-1345578466562691982.post-48577393525749820062016-02-23T13:26:00.000-06:002016-02-23T13:26:45.042-06:00Spinach Pasta Bake with Gouda and Parmesan <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7Bj5-jjoAa9QklUIhAI_slQFAPdZ5HuwezmGDdSLcIqo4hWNELSOwQtTBo2TBHIbUrTNQZZ3IFVWAO2g1dVQsuyfoI53Dd14ALtvh2qA7T_8tq-31VewIn7HtNDt3qXZttyJXuuonnM/s1600/Spinach+Pasta+Bake+with+Gouda+and+Parmesan.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7Bj5-jjoAa9QklUIhAI_slQFAPdZ5HuwezmGDdSLcIqo4hWNELSOwQtTBo2TBHIbUrTNQZZ3IFVWAO2g1dVQsuyfoI53Dd14ALtvh2qA7T_8tq-31VewIn7HtNDt3qXZttyJXuuonnM/s1600/Spinach+Pasta+Bake+with+Gouda+and+Parmesan.jpg" /></a></div>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Spinach Pasta Bake with Gouda and Parmesan </span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/spinach-pasta-bake-with-gouda-and-parmesan">Printable Recipe</a>))<br />
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Ingredients:<br />
1 lb. spaghetti<br />
6 oz. bag baby spinach<br />
1 1/2 cups whole milk<br />
3 large eggs<br />
1-2 teaspoons freshly ground black pepper<br />
2 teaspoons salt<br />
8 ounces freshly grated Parmesan cheese, divided<br />
8 ounces grated Gouda, divided<br />
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Directions:<br />
1. Preheat your oven to 425 degrees F. Grease a 9-inch springform pan and tightly wrap the bottom outside edge of the pan in foil to prevent any leaks. (If you do not have a springform pan, this can be made in a 9x13-inch pan.) Place the springform pan on a cookie sheet pan.<br />
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2. Bring a large pot of water to a boil and season with a generous pinch of salt. Cook the pasta just under al dente. Do not over cook the pasta. Err on the side of it being slightly underdone because the pasta will continue cooking in the oven. Right before the pasta is finished, add in the spinach and drain the pasta and spinach in a colander. Allow it to cool slightly.<br />
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3. Meanwhile, in a large bowl, whisk the eggs and milk together along with the salt and pepper. Stir in all but 1/2 cup of the Parmesan and 1/2 cup of the Gouda. You'll reserve this 1 cup for the top later. Toss the spaghetti/spinach into the egg/milk mixture.<br />
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4. Pour into your prepared springform pan and sprinkle with the remaining Gouda and Parmesan cheese. Bake for 35-40 minutes, until the cheese is melted and bubbling and a knife inserted comes out clean. If the top browns too soon, cover loosely with nonstick foil.<br />
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5. Run a knife along the rim of the springform pan to release.<br />
<br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com1tag:blogger.com,1999:blog-1345578466562691982.post-19716523866609125042016-01-12T14:25:00.000-06:002016-01-12T14:25:39.814-06:00Easy Skillet Vegetarian Lasagna<div class="MsoNormal">
Lasagna is a labor of love, but one that is well worth it. This one-skillet lasagna gives you all the flavor without the fuss. If you don't like zucchini or mushrooms, leave them out and substitute your favorite veggie. I've been adding chopped spinach to mine recently.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV21BQkuTnp1cGC15ImlHhAT1vcrFIJDDHxdEi1pRg1uTh25RcgcgWnTYCXuZiNfSBr1jawk5ersANanbX9YJIJxtQAZCxf_WW5gumKJYZR3FyWbifRC4NDeNdNEJaPCD0uBHpGAJ3xdo/s1600/easy+skillet++vegetarian+lasagna.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV21BQkuTnp1cGC15ImlHhAT1vcrFIJDDHxdEi1pRg1uTh25RcgcgWnTYCXuZiNfSBr1jawk5ersANanbX9YJIJxtQAZCxf_WW5gumKJYZR3FyWbifRC4NDeNdNEJaPCD0uBHpGAJ3xdo/s1600/easy+skillet++vegetarian+lasagna.jpg" /></a></div>
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My daughter has now renamed this recipe: Super Sloppy Lasagna. It is nothing to rave about for looks, but scoop it out with a spoon from your skillet and you have the EASIEST lasagna you've ever made!<br />
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<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Easy Skillet Vegetarian Lasagna</span></div>
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((<a href="https://sites.google.com/site/alittlebitprintablerecipe/easy-skillet-vegetarian-lasagna">Printable Recipe</a>))<br />
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Ingredients:</div>
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1 ¼ cup ricotta cheese</div>
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¼ cup water</div>
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½ teaspoon salt</div>
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¼ cup parmesan cheese, freshly grated</div>
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1 ½ cups grated mozzarella cheese, divided</div>
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1 tablespoon olive oil</div>
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1 cup diced mushrooms</div>
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1 small green pepper, diced</div>
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1 small onion, diced</div>
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1 small zucchini, diced</div>
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1 26 ounce jarred marinara sauce (about 3 cups)</div>
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6-8 oven ready lasagna noodles (I use Barilla)<br />
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Directions:<br />
1. Mix the ricotta, water, salt, parmesan cheese, and 1/2 cup mozzarella cheese together. Set this aside.<br />
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2. In a 12-inch skillet, heat the olive oil and sauté the mushrooms, onions, green peppers, and zucchini together until tender.<br />
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3. Add 2 cups pasta sauce and reduce the heat to medium-low.<br />
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4. Top with 3 noodles, breaking to fill the edges. Spread the cheese mixture over the noodles.<br />
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5. Top with the remaining noodles over the cheese. Pour the remaining sauce over and spread.<br />
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6. Sprinkle with the remaining mozzarella cheese.<br />
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7. Cover with a lid and simmer for 20 minutes, until the noodles are tender. Cool 5 minutes before serving. </div>
Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com12tag:blogger.com,1999:blog-1345578466562691982.post-91579768140646151802015-12-01T13:49:00.000-06:002015-12-01T13:49:33.902-06:00Meringue Topped Cookie BarsThis is a classic recipe that can often be found in old church cookbooks. The texture of the crispy/creamy meringue along with the classic cookie bar layer really can't be beat!<br />
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Wrap these bars up in a decorative tin and they make the perfect gift for this holiday Christmas season.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsRMb4DKbjlF3w_y3f4dIhDCTGBwShCRoI31kQMtNCP0Emf4-PtlVflIPr7DGQF6NpJxitQgpq1Bu49fbpZxtYpxrW48MP_5_KseDoHkEOzkHKk6x3Hz8pxqyWfVLWbERU3IGHClY8Lw/s1600/meringue+topped+cookie+bar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsRMb4DKbjlF3w_y3f4dIhDCTGBwShCRoI31kQMtNCP0Emf4-PtlVflIPr7DGQF6NpJxitQgpq1Bu49fbpZxtYpxrW48MP_5_KseDoHkEOzkHKk6x3Hz8pxqyWfVLWbERU3IGHClY8Lw/s640/meringue+topped+cookie+bar.jpg" width="428" /></a></div>
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<span style="font-size: large;">Meringue Topped Cookie Bars</span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/meringue-topped-cookie-bars">Printable Recipe</a>))<br />
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Ingredients:<br />
2 cups flour<br />
1 teaspoon salt<br />
1 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
1/2 cup unsalted butter, room temperature<br />
1/2 cups granulated sugar<br />
1 1/2 cups brown sugar, divided<br />
2 eggs, separated<br />
1 tablespoon water<br />
1 teaspoon vanilla<br />
1 (12 ounce) bag semi-sweet chocolate chips<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKUjxp2EGoQyh5oF__ptBqJMT0z_q-PP3x9qn9fEb_QCGt5sj3uDiUQIKGYvT6iX_s0ZlIHg1Rn-JUXzud0yZ3Md8DQXCWjrXRT3vPJET6L_Zg2huIBTwB21ETplzSK7a_C7ReVMvsU4/s1600/Meringue+topped+cookie+bars.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKUjxp2EGoQyh5oF__ptBqJMT0z_q-PP3x9qn9fEb_QCGt5sj3uDiUQIKGYvT6iX_s0ZlIHg1Rn-JUXzud0yZ3Md8DQXCWjrXRT3vPJET6L_Zg2huIBTwB21ETplzSK7a_C7ReVMvsU4/s400/Meringue+topped+cookie+bars.jpg" width="266" /></a></div>
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Directions:<br />
1. Preheat your oven to 350 degrees Fahrenheit. Line a 9x13 pan with foil going both directions so that the foil overhangs the edges to make for easy removal. Spray the foil with nonstick cooking spray.<br />
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2. Whisk together the flour, salt, baking soda, and baking powder in a bowl and set aside until later.<br />
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3. In an electric mixer, cream together the soft butter, granulated sugar, and 1/2 cup of the brown sugar. Add in the egg yolks only (from the 2 separated eggs) and mix well. Add in the vanilla and water and mix.<br />
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4. Slowly beat in the dry flour ingredients until all is mixed in.<br />
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5. Press the cookie layer into the prepared pan and sprinkle with the chocolate chips- pressing them gently into the dough.<br />
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6. For the meringue: Use a clean mixing bowl and a clean beater or whisk attachment and start beating the egg whites on slow speed. Gradually increases the speed to medium-high. Mix until the egg whites look frothy and then begin adding the brown sugar, a little at a time. Raise the speed to high and whip until a soft peak have formed.<br />
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7. Spread the meringue over the chocolate chip layer and gently lay a piece of parchment over the egg white layer to prevent it from over-browning*.<br />
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8. Bake for 20 minutes and allow it to cool completely before removing them from from the pan and slicing.<br />
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*Remove the parchment during the last minute or to make sure the top of the meringue is nice and crispy.<br />
<br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com5tag:blogger.com,1999:blog-1345578466562691982.post-69594354311198268452015-10-21T14:11:00.000-05:002015-10-21T14:11:49.666-05:00Parmesan Crusted Mozzarella Grilled Cheese Easy peasy and <i>very</i> cheese. This twist on grilled cheese comes together in minutes and is totally delicious. This recipe got a thumbs up from every member of my family!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVKRwRJEvbpttyOyJg5tVzp0-LSldwh6EjbHXkT9DXCDgLOPJpfKpliognvqG8rfptl_cHyqYM4OznDhnemx-oBRv_6M-KmFm9KK3ljWbgZ_ivhTBSs0kjFYImI-ulrBAE8GycYpsVQ4/s1600/mozzarella+grilled+cheese+and+parmesan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVKRwRJEvbpttyOyJg5tVzp0-LSldwh6EjbHXkT9DXCDgLOPJpfKpliognvqG8rfptl_cHyqYM4OznDhnemx-oBRv_6M-KmFm9KK3ljWbgZ_ivhTBSs0kjFYImI-ulrBAE8GycYpsVQ4/s640/mozzarella+grilled+cheese+and+parmesan.jpg" width="510" /></a></div>
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<br />
<span style="font-size: large;">Parmesan Crusted Mozzarella Grilled Cheese </span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/parmesan-crusted-buffalo-mozzarella-grilled-cheese">Printable Recipe</a>))<br />
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Ingredients:<br />
8 thick slices white bread<br />
1 package Buffalo mozzarella cheese<br />
8 tablespoons grated parmesan cheese<br />
warm <a href="http://www.crunchyrock.com/2011/03/chunky-garden-style-marinara-sauce.html">marinara</a> or pizza sauce for dipping<br />
6 tablespoons room temperature salted butter<br />
3/4 teaspoon garlic powder<br />
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Directions:<br />
1. In a small bowl, mix the softened butter and garlic powder together. Spread the outside of each slice of bread with the butter.<br />
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2. Slice the buffalo mozzarella cheese and divide it between the four sandwiches.<br />
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3. On a medium low flame, place a nonstick or cast iron skillet. Sprinkle 1 tablespoon of the parmesan cheese and place the sandwich on top of the cheese. Grill for about 2-3 minutes until golden brown. Remove the sandwich. Sprinkle another tablespoon of Parmesan on the skillet and flip the sandwich, buttered side down on top of the Parmesan. Cook for another 2-3 minutes until the cheese is melted and the sandwich is golden brown.<br />
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Serve with warm marinara or pizza sauce for dipping.<br />
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<br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com4tag:blogger.com,1999:blog-1345578466562691982.post-37132947715243801622015-09-22T13:11:00.000-05:002015-09-22T14:13:44.428-05:00Roasted Potato, Lettuce, and Parmesan SaladHold the croutons! Potatoes roasted with olive oil and rosemary make the perfect topping for this delicious lettuce salad tossed with Parmesan cheese and a creamy lemon garlic dressing.<br />
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<a href="http://3.bp.blogspot.com/-XcfoGtTRSBw/Tv9FB01U9pI/AAAAAAAAB3Q/byjuxWyLweU/s1600/Roasted+Potato%252C+Lettuce%252C+and+Parmesan+Salad.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-XcfoGtTRSBw/Tv9FB01U9pI/AAAAAAAAB3Q/byjuxWyLweU/s640/Roasted+Potato%252C+Lettuce%252C+and+Parmesan+Salad.JPG" width="640" /></a></div>
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<span style="font-size: large;">Roasted Potato, Lettuce, and Parmesan Salad</span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/roasted-potato-lettuce-and-parmesan-salad">Printable Recipe</a>))<br />
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Ingredients:<br />
2 pounds red potatoes, cut in half and sliced 1/4-inch thick<br />
3 tablespoons olive oil<br />
2 teaspoons dried rosemary, crumbled with your fingers<br />
3/4 teaspoon sea salt<br />
1/2 cup mayonnaise<br />
1 teaspoon grated lemon zest<br />
1 1/2 tablespoons lemon juice<br />
1 1/2 tablespoons water<br />
1 clove of garlic, minced<br />
6 cups dark lettuce, such as romaine, green leaf, or baby spinach<br />
1/2 cup freshly grated Parmesan cheese<br />
freshly ground pepper, to taste<br />
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Directions:<br />
1. Heat your oven to 450 degrees F. On a large rimmed baking sheet, toss together the potatoes, oil, rosemary, and salt. Toss until the potatoes are evenly coated. Roast for 40-50 minutes, turning two or three times during the cooking time, until the potatoes are golden and tender. Cool on the baking sheet.<br />
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2. In a large salad bowl, whisk together the mayonnaise, water, lemon juice, lemon zest, and the garlic. Add the lettuce, potatoes, and Parmesan; toss until covered with the dressing. Season with freshly ground black pepper to taste.<br />
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<a href="http://www.bloglovin.com/blog/3925375/?claim=dyvqc3sun8c">Follow my blog with Bloglovin</a><br />
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Recipe adapted from Delish.comMama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-80737480489188148532015-08-17T13:18:00.001-05:002015-08-17T21:13:37.708-05:00Dreamy Creamy Lemon Pie This amazing pie (originally named North Carolina Lemon Pie from Cook's Country) combines a salty saltine crust with a sweet and slightly tart creamy lemon filling reminiscent of Key Lime Pie. Salty and sweet? I'm sold! I made two of these pies this past year for Mother's Day and they were the perfect springtime pie. (Or ANYTIME pie!) I mean, really... forget the crust and I could just sit down with a spoon and eat this heavenly lemon filling on its own. Think lemon curd, but more decadent with the addition of cream. (Hence, why I felt I needed to change the name to Dreamy Creamy Lemon Pie.)<br />
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Oh.... yes. <br />
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Now, I'm going to be honest with you, zesting lemons and squeezing them is a labor of love. This is especially true when you double the recipe like I did. But let me tell you... it is ALL WORTH IT!<br />
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A few notes: If you're unsure about using saltine crackers for the crust, feel free to use a traditional <a href="http://www.crunchyrock.com/2012/08/butterfinger-ice-cream-pie.html">graham cracker crust</a> instead. Also, I prefer a subtle vanilla flavor and a sweeter whipped cream than some. Feel free to click the link below to follow the original whipped cream recipe.<br />
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I hope you enjoy this pie as much as I did!<br />
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<span style="font-size: large;">Dreamy Creamy Lemon Pie</span><br />
(Source: <a href="https://www.cookscountry.com/recipes/8305-north-carolina-lemon-pie">Cook's Country</a>)<br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/dreamy-creamy-lemon-pie">Printable Recipe</a>))<br />
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Ingredients:<br />
Crust:<br />
6 ounces saltines<br />
1/8 teaspoon salt<br />
10 tablespoons salted melted butter<br />
1/4 cup light corn syrup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RMtKKoJx6i_0geQnDZ79W_jG-RnwHWJ4-V3ZiJZcYi10-38kjrLldk8UxvlS2hWMj1cgl1sqH0NOaISK82tZPpnAIK6Bna_RsqRuQDGZk4gWcoo3rZj6r9RcoH5Z1U4j4NOiRoLmuDw/s1600/Lemon+Pie+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RMtKKoJx6i_0geQnDZ79W_jG-RnwHWJ4-V3ZiJZcYi10-38kjrLldk8UxvlS2hWMj1cgl1sqH0NOaISK82tZPpnAIK6Bna_RsqRuQDGZk4gWcoo3rZj6r9RcoH5Z1U4j4NOiRoLmuDw/s400/Lemon+Pie+2.jpg" width="398" /></a></div>
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Filling:<br />
1 (14 ounce) can sweetened condensed milk<br />
4 large egg yolks<br />
1/4 cup heavy cream<br />
1 tablespoon grated lemon zest<br />
1/8 teaspoon salt<br />
1/2 cup freshly squeezed lemon juice<br />
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Topping<br />
1/2 cup heavy cream<br />
2 tablespoons powdered sugar<br />
1/4 teaspoon vanilla extract<br />
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Directions:<br />
1. For the crust: Crush the saltine crackers and salt in a food processor until you have a medium-fine crumb. Add in the melted butter and corn syrup. Pulse until combined. Press into a pie plate with the back of a spoon. Bake in a preheated 350 degree oven for about 15 minutes.<br />
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2. For the filling: Whisk together the condensed milk, egg yolks, cream, lemon zest, and salt. Whisk in the lemon juice. Pour into the pie crust and bake for 15- 17 minutes. Place on a wire rack to cool and then keep in the refrigerator for at least 4 hours.<br />
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3. For the whipped cream: Beat together the cream, powdered sugar and vanilla extract until stiff peaks form.<br />
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Creamy. Dream. Delicious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHQ82s-qGvhYwTob9wkBDVo5hp8fgIl-WMNdNJEidgEJcfsmYlCGKw1kmZr-xY-7ZYrxVUXqd8xjqS4YeIUgA4BexkJO6lDJElRIlbTdH2N7IdPrw-ZffOoYi0YgVluO-l9pfDolczFI/s1600/Dreamy+Creamy+Lemon+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHQ82s-qGvhYwTob9wkBDVo5hp8fgIl-WMNdNJEidgEJcfsmYlCGKw1kmZr-xY-7ZYrxVUXqd8xjqS4YeIUgA4BexkJO6lDJElRIlbTdH2N7IdPrw-ZffOoYi0YgVluO-l9pfDolczFI/s320/Dreamy+Creamy+Lemon+Pie.jpg" width="320" /></a></div>
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Enjoy!Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com3tag:blogger.com,1999:blog-1345578466562691982.post-23565810883129476822015-06-29T18:45:00.000-05:002015-08-17T13:45:15.483-05:00Homemade French Onion DipIf you've ever read the ingredients in prepared French Onion Dip, you'll know why I quickly set out to make my own recipe. And of course there are no surprises here, but homemade is always better!<br />
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Make up a batch of this delicious dip for your summer barbecues or holiday parties.<br />
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<span style="font-size: large;">Homemade French Onion Dip</span><br />
(Adapted from the <a href="http://www.foodnetwork.com/recipes/guy-fieri/french-onion-dip-recipe.html">Food Network</a>)<br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/homemade-french-onion-dip-1">Printable Recipe</a>))<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRTmXCiXfTb-y29kldXEsmNM3rvZU66PS6dPebU6ddGRaCyXv6avCd5wXuxsmPZw6rTWg43I44FfLy7rQHuSmd20Cqewu-mCOATuo1oud8XIJNDyw3qIgF0O5Ork2ibqtBfb7YBUCQNzg/s1600/French+Onion+Dip_Fotor.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRTmXCiXfTb-y29kldXEsmNM3rvZU66PS6dPebU6ddGRaCyXv6avCd5wXuxsmPZw6rTWg43I44FfLy7rQHuSmd20Cqewu-mCOATuo1oud8XIJNDyw3qIgF0O5Ork2ibqtBfb7YBUCQNzg/s400/French+Onion+Dip_Fotor.jpg" width="266" /></a>Ingredients:<br />
1 tablespoons butter<br />
1 Vidalia onion, halved and sliced into<br />
1/4-inch strips<br />
2 cloves garlic, minced<br />
1 cups sour cream<br />
1/2 cup mayonnaise<br />
1/2 teaspoon celery salt<br />
1 teaspoon regular or <a href="http://www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce">vegetarian Worcestershire sauce</a><br />
salt and freshly ground pepper to taste<br />
chives or green onions for garnish<br />
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Directions:<br />
1. In a large sauté pan, heat the butter over medium high heat and sauté the onion for about 30 minutes. When the onions begin to caramelize and are golden brown, add the garlic and cook for an additional 2 minutes.<br />
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2. Allow the onion mixture to cool and then take the mixture to a cutting board and give the onions a good chop.<br />
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3. Stir the caramelized diced onions into the sour cream, mayonnaise, celery salt, and Worcestershire sauce. Season well with salt and pepper to taste. Chill 1 hour or overnight. Garnish with green onions or minced chives.<br />
<br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com5tag:blogger.com,1999:blog-1345578466562691982.post-52627324835737142232015-05-20T11:33:00.001-05:002015-05-20T11:33:29.457-05:00Triple Berry Skillet CakeEvery year my sister and our kids go strawberry picking together. I save a few cups for eating, but the rest of the berries get turned into jam to use throughout the year. My sister mentioned how she had made a cake with some of her berries last year. I decided to give the cake from <a href="http://smittenkitchen.com/blog/2011/05/strawberry-summer-cake/">Smitten Kitchen</a> a try. With my version, I added a variety of berries and baked it up in a cast iron skillet. This gave the cake a fabulous crust!<br />
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Now if you don't have a cast iron skillet, a regular 9-inch cake pan or springform pan will work fine. Just skip the step of the extra butter and the preheating of the pan that you'll see below and grease the pan as usual.<br />
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Memorial Day, Fourth of July, Labor Day, or any day- this cake would be perfect for your upcoming summer barbecues!<br />
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<span style="font-size: large;"><br /></span>
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<span style="font-size: large;">Triple Berry Skillet Cake</span><br />
(Adapted from <a href="http://smittenkitchen.com/blog/2011/05/strawberry-summer-cake/">Smitten Kitchen</a>)<br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/triple-berry-skillet-cake">Printable Recipe </a>))<br />
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Ingredients:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCp2WpASSYsX4hwmWBAqmgQ9tLlYZr53dGzG_udqJwVzmBysICWkz7mpWcs1x9-gqTmEhX6CDcvX2lFSh3V6i-OEElMD-vBuOWDyRLp_3wMiU7ztuaeu4JwDY0WktvPjqEcDXrp5mQHW8/s1600/Berry+Cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCp2WpASSYsX4hwmWBAqmgQ9tLlYZr53dGzG_udqJwVzmBysICWkz7mpWcs1x9-gqTmEhX6CDcvX2lFSh3V6i-OEElMD-vBuOWDyRLp_3wMiU7ztuaeu4JwDY0WktvPjqEcDXrp5mQHW8/s320/Berry+Cake.jpg" width="320" /></a>8 tablespoons room temperature unsalted butter, divided<br />
1 1/2 cups all-purpose flour<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1 cup plus 2 tablespoons sugar, divided<br />
1 large egg<br />
1/2 cup whole milk<br />
1 teaspoon vanilla extract<br />
1 pound fresh strawberries, blueberries, and raspberries (1 pound total, not 1 pound of each)<br />
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Directions:<br />
1. Preheat your oven to 350 degrees with your 10-inch cast iron skillet in the oven to heat up too.<br />
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2. In a bowl, whisk together the flour, baking powder, and salt.<br />
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3. In a mixer, beat 6 tablespoons butter and 1 cup sugar together for about 3-4 minutest, until light and fluffy. Add the egg and mix. Add in the milk and vanilla and mix. Add the dry ingredients and mix just until the flour is incorporated.<br />
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4. Add the remaining 2 tablespoons of butter to the cast iron skillet to melt. Add your cake batter to the hot skillet. Arrange your berries on top. (Strawberries should be cut in half and placed cut side down.) Sprinkle with the remaining 2 tablespoons of sugar.<br />
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5. Bake for 30-40 minutes. Cool 20 minutes.<br />
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You can keep this cake simple by giving it a light dusting of powdered sugar before serving. For something a little more decadent, give it a dollop of fresh whipped cream, a drizzle of <a href="http://www.wilton.com/recipe/Confectioners-Sugar-Glaze-Icing">glaze</a>, or a scoop of vanilla ice cream.<br />
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Enjoy!Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com27tag:blogger.com,1999:blog-1345578466562691982.post-50029165575883948882015-05-05T13:42:00.000-05:002015-05-05T13:42:10.933-05:00Cinnamon Banana Batter French ToastThis delicious recipe for <a href="http://www.crunchyrock.com/p/recipe-index.html">Cinnamon Banana Batter French Toast</a> takes those overly ripe bananas you have sitting on your kitchen counter and blends them into the egg batter for this amazing french toast recipe. If you like my recipe for <a href="http://www.crunchyrock.com/2013/01/banana-bread-french-toast.html">Banana Bread French Toast</a> where you dip <a href="http://www.crunchyrock.com/2014/02/yogurt-banana-bread-with-toasted-walnuts.html">banana bread</a> into the egg batter, you will love how easy this recipe is. Surprise the mom in your life with this recipe for Mother's Day. It will not disappoint!<br />
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<span style="font-size: large;">Cinnamon Banana Batter French Toast</span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/cinnamon-banana-batter-french-toast">Printable Recipe</a>))<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5H6GWMlMrJUVUYKjpNPsD-S3PiRlcqIVg8xwT_A7OC6wb1thq3LaCj7niJzNz9BJ9O7MhbDA5unzbYakEnc6X8YEitKpQtaO0tCOACjot7kfUsUgy6VhHhzF6VYjHZH4gOQimlzGh2yw/s1600/cinnamon+banana+french+toast.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5H6GWMlMrJUVUYKjpNPsD-S3PiRlcqIVg8xwT_A7OC6wb1thq3LaCj7niJzNz9BJ9O7MhbDA5unzbYakEnc6X8YEitKpQtaO0tCOACjot7kfUsUgy6VhHhzF6VYjHZH4gOQimlzGh2yw/s320/cinnamon+banana+french+toast.jpg" width="320" /></a><br />
Ingredients:<br />
8 thick slices bread<br />
1 1/2 cups whole milk<br />
4 eggs<br />
3 tablespoons light brown sugar<br />
1 teaspoon ground cinnamon<br />
1/4 teaspoon salt<br />
1/2 tablespoon vanilla extract<br />
2 very ripe bananas<br />
2-3 tablespoons melted butter<br />
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Directions:<br />
1. Place all the ingredients (except the bread and melted butter) in a blender or food processor.<br />
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2. Pour the batter into a shallow bowl. Soak each side of the bread for 10-20 seconds.<br />
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3. Brush a medium hot skillet with some melted butter and cook the french toast for 3-4 minutes per side.<br />
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4. Transfer to a baking sheet and keep in a warm oven until you have finished with all the bread slices.<br />
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5. Serve with a sprinkle of powdered sugar and a drizzle of <a href="http://www.crunchyrock.com/2010/11/recipe-homemade-pancake-syrup.html">pancake syrup</a>.<br />
<br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com14tag:blogger.com,1999:blog-1345578466562691982.post-5328535941867044332015-03-20T12:55:00.002-05:002015-03-20T12:55:44.588-05:00"Cinnamon Roll" WafflesOrdinary waffles are transformed into the extraordinary with this delicious recipe. When you top waffles with gooey buttery cinnamon sugar and a drizzle of icing, your family will be begging you for more! I came up with this recipe by mashing up my favorite waffle recipe with my <a href="http://www.crunchyrock.com/2011/03/cinnamon-roll-pancakes.html">cinnamon roll pancake recipe</a>. I hope you enjoy it as much as we do!<br />
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<span style="font-size: large;">Cinnamon Roll Waffles</span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/cinnamon-roll-waffles">Printable Recipe</a>))<br />
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Ingredients:<br />
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For the waffles-<br />
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2 cups flour<br />
2 tablespoons corn meal<br />
1 teaspoon salt<br />
1/2 teaspoon baking soda<br />
2 eggs, separated<br />
2 cups buttermilk<br />
4 tablespoons butter, melted<br />
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For the topping-<br />
1/2 a stick of butter, very soft<br />
1/2 cup brown sugar<br />
1 tablespoon cinnamon<br />
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For the glaze-<br />
1 cup powdered sugar<br />
1 ounce cream cheese (optional)<br />
1/2 teaspoon vanilla<br />
2 tablespoons milk<br />
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Directions:<br />
1. Mix the very soft butter (almost melted, but not quite), brown sugar, and cinnamon together. Fill inside a 1 quart zipper bag. Set aside.<br />
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2. Mix the powdered sugar, cream cheese, vanilla, and milk together. Fill inside another 1 quart zipper bag. Set aside.<br />
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3. For the waffles, mix the flour, cornmeal, salt, and baking soda together. Stir with a whisk and set aside.<br />
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4. Mix two egg yolks (save the whites in a small mixing bowl), buttermilk, and the melted butter together. Stir with a whisk and then pour it into the dry ingredients. Stir until combined.<br />
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5. Beat the egg whites on medium-high speed until soft peaks form. Gently fold the egg whites into the waffle batter until no white streaks remain.<br />
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6. In a preheated waffle iron, cook the correct amount of batter according to the time specified for your waffle maker.<br />
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7. Snip a tiny corner off the zipper bags and drizzle the waffles with the cinnamon sugar mixture and then the icing.Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com10tag:blogger.com,1999:blog-1345578466562691982.post-5441730208995214342015-02-17T12:47:00.001-06:002015-02-17T12:47:43.432-06:00Watercress Walnut PestoPesto is considered fast food in our house. You can throw a few things in your food processor and presto, you've got dinner! I love a good traditional pesto, but it is fun to get creative and experiment with different greens like my <a href="http://www.crunchyrock.com/2011/07/arugula-pesto-with-almonds.html">Arugula Almond Pesto</a>. Watercress, the latest <a href="http://watercress.co.uk/healthy-stuff/original-superfood/">superfood</a>, has been getting a lot of buzz lately. I thought I'd give it a try in pesto and it was delicious!<br />
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<span style="font-size: large;">Watercress Walnut Pesto</span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/watercress-walnut-pesto">Printable Recipe</a>))<br />
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Ingredients:<br />
4 cups watercress, large stems removed, washed and spun dry<br />
3-4 cloves garlic<br />
1/2 cup extra virgin olive oil<br />
1/2 cup<a href="http://www.food.com/recipe/oven-stove-top-methods-for-toasting-plain-walnuts-or-other-nuts-281387"> toasted</a> walnuts<br />
3-4 ounces fresh parmesan cheese<br />
fresh lemon juice to taste<br />
salt and pepper to taste<br />
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Directions:<br />
1. Blend the garlic, parmesan, watercress and walnuts in your food processor.<br />
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2. While the processor is running, slowly add in the olive oil.<br />
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3. Add fresh lemon juice, salt, and pepper to taste.<br />
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4. Serve over pasta. (Reserve a little of the pasta cooking water to help thin out the pesto to coat the pasta.)Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com9tag:blogger.com,1999:blog-1345578466562691982.post-8514855134653226672015-02-03T13:32:00.001-06:002015-02-03T13:32:35.770-06:00Triple Chocolate Cherry CookiesA friend of mine vacations in Michigan every summer and brings be back the most amazing dried cherries. This past year I decided to bake some of them into these delicious cookies. If you don't like dried cherries, try some <a href="http://www.crunchyrock.com/2011/02/cranberry-white-chocolate-chip-rice.html">dried cranberries</a>, raisins, or add in some chopped nuts instead.<br />
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<span style="font-size: large;">Triple Chocolate Cherry Cookies</span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/triple-chocolate-cherry-cookies">Printable Recipe</a>))<br />
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Ingredients:<br />
1 cup (2 sticks) unsalted butter, room temperature<br />
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1 cup sugar<br />
1 cup brown sugar<br />
1 eggs, room temperature<br />
1 tsp. vanilla<br />
2 cups flour<br />
2 1/2 cups oatmeal<br />
1/2 tsp. salt<br />
1 tsp. baking powder<br />
1 tsp. baking soda<br />
1 cup white chocolate chips<br />
1 cup semi-sweet chocolate chips<br />
1 8 ounce milk chocolate candy bar, grated<br />
1 cup dried cherries<br />
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Directions:<br />
1. Preheat your oven to 375 degrees F.<br />
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2. Cream the sugars and butter together. Add the eggs and the vanilla extract.<br />
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3. Mix the dry ingredients together and add that to the butter mixture.<br />
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4. Stir in the chocolate chips, grated chocolate, and dried cherries.<br />
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5. Roll the dough into 1" balls and palace about 2" apart on a parchment lined sheet pan.<br />
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6. Bake 7-8 minutes.Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com4tag:blogger.com,1999:blog-1345578466562691982.post-17595554861745137492015-01-20T13:17:00.000-06:002015-01-20T13:17:21.131-06:00Baked Spinach ZitiMove over lasagna.... this all-in-one dish comes together in a snap! This delicious vegetarian casserole has baked pasta tossed in a zesty from-scratch tomato sauce, fresh spinach, and mounded with mozzarella and parmesan cheese. It is sure to become a family favorite!<br />
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<span style="font-size: large;">Baked Spinach Ziti</span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/baked-spinach-ziti">Printable Recipe</a>))<br />
Ingredients:<br />
1 tablespoon olive oil<br />
2 cloves garlic, minced<br />
1 (28 ounce) can crushed tomatoes<br />
1 (15 ounce) can diced tomatoes<br />
6 ounces baby spinach, chopped<br />
1 tablespoon dried basil<br />
1/4 teaspoon sugar<br />
1/2 teaspoon salt<br />
1 pound ziti<br />
1/2 cup freshly grated parmesan cheese<br />
8 ounces freshly grated mozzarella cheese<br />
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Directions:<br />
1. Preheat oven to 400 degrees F. and get a large pot of water boiling with water to cook the ziti in according to package directions.<br />
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2. Meanwhile, cook the olive oil and garlic in a medium sized stock pot for 2 minutes on medium high heat. Watch carefully and stir constantly so the garlic doesn't burn! Add in the dried basil, sugar, and salt. Stir in the crushed tomatoes and the diced tomatoes (including the liquid.) Simmer for 15 minutes. Stir in the chopped spinach.<br />
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3. Toss the ziti and sauce together. Pour half of this mixture into a greased 13x9 inch baking dish. Top with half the mozzarella and parmesan cheese. Add the remaining noodle/sauce mixture and top with the remaining cheese.<br />
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4. Bake for 20 minutes. Let set 5 minutes before serving.<br />
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(This can be made ahead of time and refrigerated until you are ready to bake. Just up the cooking time about 10-15 minutes until the cheese is melted and the center is hot).<br />
<br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com6tag:blogger.com,1999:blog-1345578466562691982.post-66534508991664634882014-12-11T13:42:00.000-06:002014-12-11T13:42:03.380-06:00Eggnog Pound CakeNeed a host or hostess gift for the holidays? How about the perfect teacher/coworker gift? I've got one for you! This delicious Eggnog Pound Cake is decadent and wraps beautifully for the perfect from-your-oven gift this season.<br />
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When I found this recipe an internet search turned up loads of different recipes. Many involved boxed cake mixes (yuck), rum, currants, or other ingredients I did not have on hand. This recipe I found from <a href="http://chocolatechocolateandmore.com/2013/12/eggnog-pound-cake/">Chocolate, Chocolate, and More</a> (check out her site, loads of great stuff!) was a simple and classic pound cake recipe that had a very subtle eggnog flavor. Perfect for my taste- nothing overwhelming. I hope you enjoy it!<br />
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<span style="font-size: large;">Eggnog Pound Cake</span><br />
(Recipe Source: <a href="http://chocolatechocolateandmore.com/2013/12/eggnog-pound-cake/">Chocolate, Chocolate, and More</a>)<br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/eggnog-pound-cake">Printable Recipe</a>))<br />
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Ingredients:<br />
3 cups flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon nutmeg<br />
1/4 teaspoon salt<br />
1 cup room temperature butter<br />
2 cups sugar<br />
4 eggs<br />
1 teaspoon vanilla<br />
1 1/4 cup eggnog<br />
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Glaze:<br />
1 cup powdered sugar<br />
1-2 tablespoons eggnog<br />
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Directions:<br />
1. Preheat your oven to 350 degrees.<br />
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2. In a large bowl, stir together the flour, baking powder, nutmeg, and salt with a whisk. Set aside.<br />
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3. In a mixer bowl, cream together the butter and sugar until light and fluffy.<br />
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4. Add in the eggs one at a time, beating well after each addition. Add in the vanilla.<br />
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5. Add the dry ingredients alternately with the eggnog.<br />
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6. Spread into two prepared loaf pans.<br />
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7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let the pans rest on a cooling rack for 20 minutes before removing. Remove the loaves and finish cooling completely before glazing.<br />
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8. Mix the glaze ingredients until it has reached a desired consistency. Pour over the cooled loaves. Let the glaze set before serving. Chill the bread before wrapping to give as a gift.<br />
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Other host/hostess holiday gift ideas:<br />
<a href="http://www.crunchyrock.com/2011/12/candy-cane-cookies-cream-popcorn.html">Candy Cane Cookies & Cream Popcorn </a><br />
<a href="http://www.crunchyrock.com/2013/12/candy-cane-marshmallows.html">Candy Cane Marshmallows </a><br />
<a href="http://www.crunchyrock.com/2013/01/easy-homemade-marshmallows.html">Easy Homemade Marshmallows</a><br />
<a href="http://www.crunchyrock.com/2011/01/hot-fudge-sauce-for-ice-cream.html">Hot Fudge Sauce</a><br />
<a href="http://www.crunchyrock.com/2011/12/peppermint-bark-munch.html">Peppermint Bark Munch</a><br />
<br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com3tag:blogger.com,1999:blog-1345578466562691982.post-34677076038255824572014-12-02T06:58:00.002-06:002014-12-05T07:09:42.528-06:00Swedish Chocolate Balls This past summer my girls' neighbor friends came to our house rather frequently to play. Almost everyday I was asked by one of the little girls, "Can we bake something today?" We would spend our summer baking up a variety of cookies. During one particularly hot day, I didn't really feel like cranking on the oven and thought we'd try making some easy, no-bake Swedish Chocolate Balls<br />
They ended up being delicious. (Even my non coconut eating husband finished off the last of them.)<br />
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These simple cookies come together quickly in a food processor. They have no flour in them so there is the added benefit of them being gluten free as well. I thought they looked rather festive for the holidays so I decided to incorporate them into my usual line up of favorite <a href="http://www.crunchyrock.com/p/dessert-recipes.html">Christmas cookies.</a><br />
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<span style="font-size: large;">Swedish Chocolate Balls</span><br />
(Recipe Source: <a href="http://honestcooking.com/swedish-chocolate-balls/">Honest Cooking</a>)<br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/swedish-chocolate-balls">Printable Recipe</a>))<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcHUhjcA30SRO5eaX24E3xRGbGSr5nSPyLaFdcP6KdbOIWdzLggMtgZuJb08s3pQA6G3LeKp3jzAAcccm6baJ2XwnT_w3grkR5enYAmptUohGA_GVzjJyFAYV-kom_Kpyqx1X34v7H0E/s1600/swedish+oat+balls.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcHUhjcA30SRO5eaX24E3xRGbGSr5nSPyLaFdcP6KdbOIWdzLggMtgZuJb08s3pQA6G3LeKp3jzAAcccm6baJ2XwnT_w3grkR5enYAmptUohGA_GVzjJyFAYV-kom_Kpyqx1X34v7H0E/s1600/swedish+oat+balls.jpg" height="320" width="320" /></a>Ingredients:<br />
1 stick butter, room temperature<br />
2 1/2 cups oats<br />
1 1/4 cups sugar<br />
1 tsp. vanilla extract<br />
1 tablespoon strong cold coffee<br />
2 tablespoons unsweetened cocoa<br />
Unsweetened coconut flakes<br />
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Directions:<br />
1. In a food processor, mix the butter, sugar, vanilla, and coffee together. Add oats and cocoa and process until the dough holds together.<br />
2. Roll the dough into about 24 balls and then roll them in the coconut flakes.<br />
3. Chill for at about 2 hours so they firm up before serving.<br />
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<span style="font-size: x-small;">Linked to:</span><br />
<a href="http://4littlefergusons.wordpress.com/2014/12/05/weekend-potluck-146/"><span style="font-size: x-small;">Weekend Potluck #146</span></a><br />
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Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com1tag:blogger.com,1999:blog-1345578466562691982.post-21773836044883858702014-11-24T19:03:00.000-06:002014-11-24T19:03:51.634-06:00Raspberry Almond Glazed Shortbread RoundsThese probably top my list of my favorite Christmas cookies. My sister and I have birthdays in December and January and exchange our two favorite cookies as gifts every year. She gives me a tin of her fabulous Mint Sticks (recipe to come) and I give her a tin of these Raspberry Almond Glazed Shortbread Rounds.<br />
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The flavors of raspberry and almond top these delicious and crunchy shortbread rounds. Whether for a holiday cookie exchange or your family dessert table, these cookies are sure to become a favorite.<br />
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<span style="font-size: large;">Raspberry Almond Glazed Shortbread Rounds</span><br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/raspberry-almond-glazed-shortbread-rounds">Printable Recipe</a>))<br />
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Ingredients:<br />
1 cup unsalted butter, room temperature<br />
1/2 cup plus 2 tablespoons granulated sugar<br />
2 1/4 cups flour<br />
1/4 teaspoon salt<br />
1/4 cup raspberry jam<br />
1 cup powdered sugar<br />
2 teaspoons almond extract<br />
small amount of water<br />
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Directions:<br />
1. Preheat oven to 350 degrees F.<br />
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2. Cream together the butter and sugar for about 5 minutes until light and fluffy, making sure to scrape down the sides of the bowl.<br />
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3. Mix in the flour and salt until combined.<br />
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4. Form the dough into 1 inch balls. (The dough will appear crumbly, but will quickly soften in your hands and form into a smooth ball as your roll it between your hands.) Place the cookies on a parchment lined sheet pan about 3 inches apart.<br />
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5. With the bottom of a melon ball scoop, or the handle of a wooden spoon, gently depress the center of each cookie and fill with about 1/4 teaspoon raspberry jam.<br />
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6. Bake for 20 minutes. Cool on a wire rack.<br />
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7. When the cookies are cool, combine the powdered sugar and almond extract. Add enough water to make the glaze pourable. Drizzle the glaze over the cookies. Allow the glaze to harden before serving.<br />
<br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-1425553398580841512014-11-18T11:51:00.003-06:002014-11-18T11:51:39.585-06:00Savory Cranberry Sauce I have never been a fan of cranberry sauce. My parents has tried for years to find the ultimate recipe every Thanksgiving. From fresh strawberries, to ground up raspberries and oranges- they have tried it all. They love it, but I still could not bring myself to enjoy it. Don't even get me started on the stuff that comes out of a can!<br />
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Last year all of that changed when I tried this recipe from Taste of Home for <a href="http://www.tasteofhome.com/recipes/cranberry-walnut-sweet-potatoes">Cranberry-Walnut Topped Sweet Potatoes</a>. I tried a spoonful... and another.... and another. I loved it. I had finally realized that <i>savory</i> cranberry sauce has found its way into my heart.<br />
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<span style="font-size: large;">Savory Cranberry Sauce </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55cmIlNvX3-IXLUgZLewtQ_G9XDCOY-v8yekDTBg6l_jgTwUxlg-fbPbqVk4IX8zSyEnyZ4pFZW5TJAmfaa62aDbCBLjTqGQWtYN_Cv34K0sGcrDXcBROVuPZtxC-71ECSK_i7KLgpKE/s1600/cranberry+sauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55cmIlNvX3-IXLUgZLewtQ_G9XDCOY-v8yekDTBg6l_jgTwUxlg-fbPbqVk4IX8zSyEnyZ4pFZW5TJAmfaa62aDbCBLjTqGQWtYN_Cv34K0sGcrDXcBROVuPZtxC-71ECSK_i7KLgpKE/s1600/cranberry+sauce.jpg" height="320" width="213" /></a></div>
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((<a href="https://sites.google.com/site/alittlebitprintablerecipe/savory-cranberry-sauce">Printable Recipe</a>))<br />
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Ingredients:<br />
3 cups fresh cranberries<br />
3 tablespoons butter<br />
1 medium sized onion, finely chopped (about 1 cup)<br />
1 cup pure maple syrup<br />
1 cup 100% cranberry juice<br />
1 cup <a href="http://www.walnuts.org/all-recipes/toasted-walnuts/">toasted</a> chopped walnuts<br />
3 teaspoons Dijon mustard<br />
1/2 teaspoon freshly cracked pepper<br />
1/2 teaspoon salt<br />
4 tablespoons minced fresh chives (optional)<br />
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Directions:<br />
1. In a medium sized sauce pan, melt the butter and cook the onion and salt for about 5 minutes- until the onion has become translucent and tender.<br />
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2. Add the cranberries, maple syrup, and cranberry juice. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally. Cook for about 15 minutes- until the berries pop.<br />
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3. Stir in the walnuts and mustard. Top with minced fresh chives. Serve warm.Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-86568366437649169352014-10-28T13:34:00.002-05:002015-10-26T20:40:32.180-05:00Butterfinger CookiesButterfingers are a favorite in our house, <a href="http://www.crunchyrock.com/2011/09/homemade-butterfingers.html">homemade</a> or store-bought, we love them. I've been known to sneak them from my kids' Halloween stash and bake them up into <a href="http://www.crunchyrock.com/2011/08/chocolate-peanut-butter-butterfinger.html">brownies</a> or cover them over <a href="http://www.crunchyrock.com/2012/08/butterfinger-ice-cream-pie.html">ice cream pie</a>. Now I've got a new reason to raid their loot in order to make these <i>amazing</i> Butterfinger Cookies!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50IJAcM8dgnIO5s6II5jpHoz_3xeoplOEWASA9G-lL3N1-ZZAQfK55qYC2wMm0jLpTLGh5HQsxYae8Ts7uPkmlRIGJrsWwIdKmk26qNhhGY69YhWJTZ3_QxbvQy3rPiOayPuuYH7_www/s1600/Butterfinger+Cookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50IJAcM8dgnIO5s6II5jpHoz_3xeoplOEWASA9G-lL3N1-ZZAQfK55qYC2wMm0jLpTLGh5HQsxYae8Ts7uPkmlRIGJrsWwIdKmk26qNhhGY69YhWJTZ3_QxbvQy3rPiOayPuuYH7_www/s640/Butterfinger+Cookies+1.jpg" width="426" /></a></div>
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<span style="font-size: large;">Butterfingers Cookies</span><br />
(Adapted from: <a href="http://sallysbakingaddiction.com/2012/01/23/butterfinger-cookies/">Sally's Baking Addiction</a>)<br />
((<a href="https://sites.google.com/site/alittlebitprintablerecipe/butterfinger-cookies">Printable Recipe</a>))<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6WOgeFmltYyPdk66yxC3gU8Vvzk5GZfTM_MwKsKHHbBGrggZa-hmWzMMrRlCkUKLClvggAocV8u8uNFJMfIBEXEMVhwGOYk6sGk0h93oQasE5bdcN6o6bzVunNwt1grsEe1ZVWvZw00/s1600/Butterfinger+Cookies+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6WOgeFmltYyPdk66yxC3gU8Vvzk5GZfTM_MwKsKHHbBGrggZa-hmWzMMrRlCkUKLClvggAocV8u8uNFJMfIBEXEMVhwGOYk6sGk0h93oQasE5bdcN6o6bzVunNwt1grsEe1ZVWvZw00/s320/Butterfinger+Cookies+3.jpg" width="320" /></a></div>
Ingredients:<br />
1 cup (2 sticks) salted butter, room temperature<br />
2 large eggs<br />
1 1/2 cups granulated sugar<br />
1 1/2 teaspoons vanilla<br />
3 1/2 cups flour<br />
1 1/2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
1 (10 oz bag) Butterfingers, chopped (about 2 cups)<br />
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Directions:<br />
1. Preheat your oven to 350 degrees F.<br />
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2. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat until well blended. Add the vanilla.<br />
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3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the creamed butter/sugar mixture.<br />
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4. With the mixer on low, blend in the chopped Butterfingers.<br />
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5. Use a cookie scoop (or two spoons) and place the cookie dough balls on a parchment lined cookie sheet pan about 3 inches apart.<br />
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6. Bake for about 9-10 minutes. For chewy cookies, remove them from the oven while they are still slightly underdone and place the cookie sheet pan on a cooling rack. Allow the cookies to continue cooking as they cool on the sheet pan. After about 10-15 minutes, remove the cookies from the pan and allow them to continue cooling on the cooling rack.<br />
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Enjoy!<br />
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Linked to: <a href="http://new.inlinkz.com/luwpview.php?id=461666">Weekend Potluck #142</a>Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0