tag:blogger.com,1999:blog-66537615858535562912024-03-19T04:57:09.352-07:00Genieve's RecipesGenièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-6653761585853556291.post-30584628523318630832017-11-22T07:22:00.002-08:002017-11-22T07:22:32.708-08:00The best sourdough breadI have tried a few different sourdough bread recipes and I have finally found the perfect recipe. This recipe makes a lovely soft (but not gooey) bread. <div>
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Click <a href="http://hopeful-things.blogspot.ca/2016/08/sourdough-bread.html?m=1" target="_blank">here</a> for the recipe. </div>
Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-53120737365705287682016-01-26T10:19:00.000-08:002016-01-26T10:19:12.124-08:00Potato Leek SoupWe love this soup! My kids really like it and I am glad because it is really good for them. Leeks are full of folate, manganese, vitamin K & more. Now for this recipe, you will need a wand blender (aka immersion blender or stick blender). You could try it with a regular blender or food processor but I would imagine that it could be a more difficult process. So here is the recipe:<br />
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3 leeks</div>
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4 Tbsp butter (or 2 Tbsp butter & 2 Tbsp olive oil)</div>
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4 medium potatoes</div>
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6 cups chicken or turkey stock (homemade is best)</div>
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thyme (fresh: a few sprigs tied together. Dry: 1-2 teaspoons)</div>
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salt</div>
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pepper</div>
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1 cup sour cream or creme fraiche</div>
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<u>Directions</u>: Clean and chop leeks then sautée in butter & oil until soft. Add stock and bring to a boil. Add potatoes, thyme, salt & pepper and cook until potatoes are tender. Let it cool a bit. If you're using fresh thyme, remove the thyme. Using the wand blender, purée the soup. Add sour cream & blend once more until mixed in & a bit frothy. </div>
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<b>Tip</b>: I make chicken stock whenever I cook a chicken, then I keep the stock in yogurt containers in the freezer. For this recipe, I use 2 yogurt containers. I try to remember to take out the frozen stock ahead of time, but if I forget, that's okay, this recipe can be made using frozen stock. It'll just take longer to bring to a boil. </div>
Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-52483630633787898152016-01-26T10:16:00.003-08:002016-01-26T10:16:47.832-08:00Pumpkin Chocolate Chip SquaresThese squares are fantastic! I've made them twice in the last week. Get the recipe <a href="http://www.marthastewart.com/336431/pumpkin-chocolate-chip-squares">here</a>.<br />
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<br />Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-64735606869515614652013-04-23T13:14:00.003-07:002013-04-23T13:15:12.131-07:00Three Cheese Campfire PotatoesI want to try this:<br />
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<span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">Three Cheese Campfire Potatoes</span><br style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;" /><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">(taste of home recipe)</span><br style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;" /><br style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;" /><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">3 large potatoes, peeled and cut into 1-inch cubes</span><br style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;" /><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">1 medium onion, chopped</span><br style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;" /><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">3 tablespoons grated Parmesan cheese</span><br style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;" /><span class="text_exposed_show" style="background-color: white; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">1/2 teaspoon seasoned salt<br />1/4 teaspoon pepper<br />2 tablespoons butter<br />1/2 cup bacon pieces (usually in a jar or bag near salad dressing)<br />1/2 cup shredded mozzarella cheese<br />1/2 cup shredded cheddar cheese<br /><br />In a double thick heavy-duty foil (about 18 in. square), slice up butter. Add chopped potatoes, onion, salt, and pepper.<br />Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender. Carefully open foil. Sprinkle the bacon and cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.</span><br />
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<span class="text_exposed_show" style="background-color: white; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">Taken from facebook</span>Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-7730280146009576682013-02-12T17:06:00.005-08:002013-02-12T17:06:43.617-08:00Corn Bread<br />
I need to try this corn bread recipe:<br />
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Ingredients<br />1 1/2 cups corn meal<br />2 cup flour<br />1/2 cup sugar<br />4 teaspoon baking powder<br />3 teaspoon baking soda<br />11/2 teaspoon salt<br />2 cup sour cream<br />2 1/2 cups milk<br />2 egg<br />4 Tablespoons oil<br /><br /><br /><div>
Mix all together. Pour in greased 9x13 pan. Bake at 425 for 15-18 minutes. Serve with butter and honey.</div>
Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-75578030301556294182012-10-01T12:11:00.000-07:002012-10-01T12:11:43.361-07:00SWEET POTATO CASSEROLECanadian Thanksgiving is in a week, so I thought I'd share a yummy way to prepare Sweet potatoes for the Holidays.<br />(Double it if you have many people coming for the Holidays)<br /><br />1 lb.sweet potatoes, peeled and cut into 1/2" cubes<br />2 tbsps. sugar<br />2 eggs<br />1/2 cup milk<br />1 tsp. vanilla<br /><br />Preheat over to 400.<br />Place potatoes in the top of a double boiler over boiling water. Cover and steam for 10 minutes until soft. Drain and mash.<br />Combine potatoes and the other 4 ingredients in a bowl. Season to taste with salt and a pinch of pepper.<br />Mix well and pour into a greased pan.<br /><br />Topping:<br /><br />1/4 cup brown sugar<br />2 tbsps. flour<br />1/2 cup chopped pecans<br />1 tbsp. melted butter<br /><br />Combine the topping ingredients in a bowl and spread on top of the first mixture.<br /><br />Bake for 30 minutes or until brown.<br /><br />Enjoy!!Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-39888513933249648692012-02-29T10:17:00.000-08:002012-02-29T10:17:01.385-08:00Ginger Orange ChickenI haven't made this one yet, but I have tasted it and I had to ask for the recipe.<br />
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 新細明體; mso-fareast-language: ZH-TW;">2 lbs Chicken<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 新細明體; mso-fareast-language: ZH-TW;">2 Tbsp. Grated fresh ginger<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 新細明體; mso-fareast-language: ZH-TW;">1 Orange: squeezed juice<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 新細明體; mso-fareast-language: ZH-TW;">3 Tbsp vegetable oil<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 新細明體; mso-fareast-language: ZH-TW;">1/4 cup mustard <o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 新細明體; mso-fareast-language: ZH-TW;">2/3 Cup honey<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 新細明體; mso-fareast-language: ZH-TW;">1/3 Cup soy sauce<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 新細明體; mso-fareast-language: ZH-TW;">Preheat oven to 400F</span></div>
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Place chickens
into backing dish<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 新細明體; mso-fareast-language: ZH-TW;"><o:p></o:p></span></div>
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Combine ginger,
orange juice, <span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 新細明體; mso-fareast-language: ZH-TW;">vegetable oil,
mustard, </span>honey and soy sauce in small bowl. Mix well. Pour over chicken</div>
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Bake 50min or
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Serve over rice</div>
<!--EndFragment-->Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-48694235813646696352012-02-29T10:03:00.000-08:002012-09-26T08:08:04.773-07:00Slow Cooker Pulled PorkThis is what is in my slow cooker right now :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_Vw9_49Azr6MkD7N9j2sV4NhkOOqNifSaV_mlUwklEi5QD522aybeQPWJxIBh6xgYDL9THCEAQUo52vanZDwyQulTrkGFWwtETwslQN9k_0LkTHHdc-G8XrQ37UMScWCnwcgFbf6DRgk/s1600/IMG_7116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_Vw9_49Azr6MkD7N9j2sV4NhkOOqNifSaV_mlUwklEi5QD522aybeQPWJxIBh6xgYDL9THCEAQUo52vanZDwyQulTrkGFWwtETwslQN9k_0LkTHHdc-G8XrQ37UMScWCnwcgFbf6DRgk/s320/IMG_7116.JPG" width="320" /></a></div>
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Pork Roast<br />
1/2 cup Apple Cider Vinegar<br />
1/2 cup Ketchup<br />
1/4 cup Molasses (Fancy)<br />
1/4 cup Water<br />
3 Tbsp Mustard (dijon or yellow)<br />
1 Tbsp Worcestershire Sauce<br />
1 tsp Pepper<br />
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Place the roast in the slow cooker.<br />
In a bowl, mix all of the other ingredients and pour it over the roast in the slow cooker.<br />
Cook on high for about 5 hours or on low for 9 to 10 hours.<br />
Once cooked through, skim any fat from the surface of the juice.<br />
Shred the pork with 2 forks and stir well.<br />
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Serve on hamburger or kaiser buns.<br />
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I'll serve up some coleslaw, corn, chips and pickles with this dish.<br />
<br />Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-89190576762632756652012-02-23T10:06:00.003-08:002012-02-23T10:06:50.612-08:00Peanut Butter Chocolate Cake<div class="separator" style="clear: both; text-align: left;">
Another new recipe that I tried from the Budget Suppers cookbook. It was really good!</div>
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2 1/4 cups flour</div>
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11/2 cups sugar</div>
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1/3 cup cocoa</div>
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1 1/2 tsp baking soda</div>
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1/2 tsp salt</div>
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1 1/2 cup water</div>
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1/2 cup vegetable oil</div>
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4 1/2 tsp vinegar</div>
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1 1/2 tsp vanilla</div>
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Peanut Butter Batter:</div>
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4 oz cream cheese (1/2 package)</div>
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1/4 cup peanut butter</div>
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1/3 cup sugar (or icing sugar)</div>
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1 egg</div>
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1/8 tsp salt</div>
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1/2 cup semisweet chocolate chips</div>
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*optional* 1/2 cup pecans</div>
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*optional* 1 Tbsp sugar</div>
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Combine first 5 ingredients together (dry ingredients) in a large bowl. </div>
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Stir in next 4 ingredients (wet ingredients) and mix well.</div>
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Pour into a greased baking pan (13x9).</div>
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In a bowl, beat the first 5 ingredients of the peanut butter batter together. </div>
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Stir in chocolate chips.</div>
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Drop by tablespoonfuls in cake batter.</div>
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Cut through the cake batter with a knife to swirl the peanut butter mix.</div>
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Sprinkle top with pecans and 1 Tbsp of sugar.</div>
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Bake at 350 for 30 to 35 minutes. Cool before cutting.</div>
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<br />Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-81235440733443093592012-02-23T09:50:00.000-08:002012-02-23T09:50:15.475-08:00Chicken Veggie CasseroleI've really been enjoying my cookbook called Taste of Home's Budget Suppers lately. It is full of easy and inexpensive recipes. I tried this new recipe yesterday.<br />
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1 can cream of chicken soup<br />
1/2 cup milk<br />
1/4 tsp thyme (or summer savory or basil)<br />
1/4 tsp salt<br />
1/4 tsp pepper<br />
2 cups cooked Chicken or Turkey (I always have some on hand in the freezer, just thaw before)<br />
1 can corn (or 1 cup from frozen)<br />
2 cups green beans (can or frozen)<br />
2 cups potatoes, chopped and cooked<br />
*optional* 1 package stove top dressing<br />
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Mix the soup, milk and spices in a large bowl.<br />
Add in the chicken and vegetables.<br />
Pour the mixture into a greased baking dish.<br />
Prepare the stove top dressing as directed on the box and add to the top of the dish.<br />
Bake uncovered until heated through (about 20 minutes) at 400.<br />
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<br />Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-62930953228937538682012-02-23T09:39:00.000-08:002013-07-11T09:34:46.072-07:00Wacky CakeI can't believe I haven't posted this recipe yet as it is one of our favorites here. It is an egg-less cake and it is really nice and moist.<br />
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1 1/2 Cups Flour<br />
3 Tbsp Cocoa<br />
1 tsp Baking Powder<br />
1 tsp Baking Soda<br />
3/4 Cup Sugar<br />
1/2 tsp Salt<br />
1 tsp Vanilla<br />
1 Tbsp Vinegar<br />
5 Tbsp Coconut Oil (or other vegetable oil)<br />
1 Cup Warm Water<br />
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Combine all dry ingredients together in a bowl.<br />
Make 3 holes in the mixture.<br />
Pour vanilla in 1 hole, oil in 1 hole and vinegar in the other hole.<br />
Pour warm water over all ingredients and stir with wooden spoon.<br />
Pour mixture in cake pan.<br />
Bake at 350 for 30 to 40 minutes (insert toothpick in the center to make sure it comes out clean and is done). 20 minutes for cupcakes.<br />
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Icing<br />
You don't have to ice this cake as the top gets nice and moist, but I usually melt about 1/3 of a bag of milk chocolate chips and drizzle the melted chocolate on top of the cake. Let the cake cool before you frost and place the cake in the fridge to let the chocolate harden.Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-46925187581140565832012-01-17T16:35:00.000-08:002012-01-17T16:36:10.343-08:00GuacamoleYou can easily double or triple this recipe depending on how much guacamole you need. We love to serve guacamole with <a href="http://genievesrecipes.blogspot.com/2010/04/black-bean-quesadillas.html">black bean quesadillas</a> or nacho chips.<br />
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1-2 avocado<br />
1 tomato<br />
1 clove of garlic<br />
a few squirts of lime juice<br />
salt to taste<br />
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Peel and mash up the avocado. Chop the tomato and add to the avocado. Chop up the garlic and add to mixture. Add a few squirts of lime juice and some salt. Mix it all well and voila! Homemade Guacamole! :)Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-71867180452134442762011-12-29T11:17:00.000-08:002012-10-30T18:17:38.607-07:00Baked BrieI tried this recipe on Christmas eve and it was wonderful served with apple slices and crackers: <a href="http://allrecipes.com/recipe/baked-brie-in-puff-pastry/detail.aspx">http://allrecipes.com/recipe/baked-brie-in-puff-pastry/detail.aspx</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJJ8uUXEZ8vFBcuhQlGphBf88AXndsk3raNTYgYOBRYSgouepwrpkF1IahQVeMKa-icidiqS4rg5uVrknZVbM9EcYxGWhSz1NUJ3Ukngly_QFDvOkz7pmPCTx0aqp6C4WWjN8qumqqONs/s1600/IMG_7217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJJ8uUXEZ8vFBcuhQlGphBf88AXndsk3raNTYgYOBRYSgouepwrpkF1IahQVeMKa-icidiqS4rg5uVrknZVbM9EcYxGWhSz1NUJ3Ukngly_QFDvOkz7pmPCTx0aqp6C4WWjN8qumqqONs/s320/IMG_7217.JPG" width="320" /></a></div>
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You will need:<br />
half a pack of frozen puff pastry<br />
1 wheel of Brie cheese (I used double cream brie)<br />
some sliced almonds<br />
apricot jam<br />
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1. Preheat oven to 350 degrees F. Lightly grease a 9 inch pie pan.<br />2. Slice the Brie in half, horizontally. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sppon some jam over the top and Sprinkle almonds evenly. Spoon some jam on other half of pastry and then place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.<br />3. Once the brie is wrapped in the puff pastry, put it in the freezer for about 15 minutes to prevent the cheese from becoming too liquid during the baking process.<br />4. Bake for about 20 minutes. Let cool for 5 minutes before serving.<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 13.600000381469727px;"><br /></span>
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The 1st time I made this, I misread the instructions and put everything on a pie crust (instead of a pie pan) and it still turned out nice :)<br />
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<br />Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-75697383590181229362011-12-29T11:07:00.001-08:002011-12-29T12:32:35.847-08:00Pizza CasseroleThis is what I am trying out for supper tonight:<br />
<a href="http://formamas.blogspot.com/2011/08/pizza-casserole.html">http://formamas.blogspot.com/2011/08/pizza-casserole.html</a><br />
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I'm adding some onions and green peppers in with the ground beef. If I had mushrooms, I would add that too. I don't have enough pasta sauce, so I am adding half a can of tomatoes as well.Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-57066907742693307762011-12-29T10:46:00.000-08:002013-12-07T11:43:48.048-08:00Chocolate Peanut Butter Balls<br />-2 cups of icing sugar<br />-2 tablespoons of butter<br />-1 cup of peanut butter<br />- 1 1/2 to 2 cups of rice krispies<br />-Semi-sweet chocolate<br /><br /><br />Mix together all ingredients (except chocolate). Form balls with mixture. <br /><br /><br />Melt chocolate in a pan and roll balls into melted chocolate. ( be careful when melting chocolate to avoid burning of chocolate). Melt it in a metal bowl or pot over boiling water for best results. <div style="margin: 0px auto 10px; text-align: center;">
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A couple weeks ago we made some candy cane and white chocolate treats. Here is the prep:</div>
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Line cookie sheets with wax paper</div>
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Melt the white chocolate in a metal bowl or pot over boiling water and add a few drops of mint extract</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0FCuSJ6NxVlCSBi3YFlxgTz68sQymGSz4s0TNwtKHL31hG14Mwke-Q2aCpb46exINgZlysjjLhNUtcXuUP6329uqHCcA7aB-ddTKPeL3fpOHBArZoYzu7X9uT7HEODB3H8Xfh-_TreWG/s1600/IMG_6603.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0FCuSJ6NxVlCSBi3YFlxgTz68sQymGSz4s0TNwtKHL31hG14Mwke-Q2aCpb46exINgZlysjjLhNUtcXuUP6329uqHCcA7aB-ddTKPeL3fpOHBArZoYzu7X9uT7HEODB3H8Xfh-_TreWG/s320/IMG_6603.JPG" /></a> </div>
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Spread chocolate thinly on wax paper and sprinkle crushed candy canes on top</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6ZrZOWoXGKHGvp_1v6pwWlUIYFKOcje-cjyb4u65Rgo9nBtp0qYuEWIG_BQtfN-xdJs-gSB0kGkNP9gB-Ik4W1r4UB0Ngt2Tke67gyGYqM3vp87bRT_QfRWdLsY4X1dBzOJHvDQt8IDo/s1600/IMG_6604.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6ZrZOWoXGKHGvp_1v6pwWlUIYFKOcje-cjyb4u65Rgo9nBtp0qYuEWIG_BQtfN-xdJs-gSB0kGkNP9gB-Ik4W1r4UB0Ngt2Tke67gyGYqM3vp87bRT_QfRWdLsY4X1dBzOJHvDQt8IDo/s320/IMG_6604.JPG" /></a> </div>
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Freeze for 5 minutes and break into pieces</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifE2i0SajxsZlw9JsrZtK6MSAvj6BzRLfA7TOc-MwxnaYbTrKyHHEqDOi15inFShel_lPQ0hTHO31F3w7wMgvXWPmbWeeYIprFmIldoz4xtmwtSvfwzB2UfTQnKDrjYcc94yKU1eTUOml/s1600/IMG_6605.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifE2i0SajxsZlw9JsrZtK6MSAvj6BzRLfA7TOc-MwxnaYbTrKyHHEqDOi15inFShel_lPQ0hTHO31F3w7wMgvXWPmbWeeYIprFmIldoz4xtmwtSvfwzB2UfTQnKDrjYcc94yKU1eTUOml/s320/IMG_6605.JPG" /></a></div>
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We also dipped the top half of oreo cookies in the melted chocolate and sprinkled candy canes on top</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHCAM7bQKsX2XCJRTS2YRsmCZbWuDZ1J3xc4Bri_wHvFSBa-M838c_A5_NDttJfyQT01SmCO6ovZFIeJSL9M04juvED1HQJ-LWof4ShoNS8GtCX6RgC0cN3duJrX6tmAPiPlTRhatAHxh/s1600/IMG_6606.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHCAM7bQKsX2XCJRTS2YRsmCZbWuDZ1J3xc4Bri_wHvFSBa-M838c_A5_NDttJfyQT01SmCO6ovZFIeJSL9M04juvED1HQJ-LWof4ShoNS8GtCX6RgC0cN3duJrX6tmAPiPlTRhatAHxh/s320/IMG_6606.JPG" /></a> </div>
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These are really good as part of breakfast or brunch.<br />
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6 Eggs<br />
1 Cup shredded Cheddar<br />
1 Cup shredded Monterey Jack or Mozzarella<br />
1/2 Cup Milk<br />
1 Cup Croutons (flavoured or not)<br />
Onion flakes, salt & pepper to taste<br />
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Mix everything together, spoon into greased muffin tins and bake at 350* for 15 minutes.<br />
Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com1tag:blogger.com,1999:blog-6653761585853556291.post-35913945229196470122011-08-11T18:35:00.000-07:002011-08-11T18:44:15.193-07:00Alfredo Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_G6qUDUCNANzhmggUsNnxpPyrGSsGz0Org8UEu-83wIl51nlnRfii0z0U_ZkZ78m5gRVbjwWefmJalCUWjkSIaIAv7sOWbyOEkGDUGJa9e_zhoBC2ERTPLebRv5W-9oN0v9pZWUVIgPw6/s1600/alfredo.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_G6qUDUCNANzhmggUsNnxpPyrGSsGz0Org8UEu-83wIl51nlnRfii0z0U_ZkZ78m5gRVbjwWefmJalCUWjkSIaIAv7sOWbyOEkGDUGJa9e_zhoBC2ERTPLebRv5W-9oN0v9pZWUVIgPw6/s320/alfredo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5639778626765487490" /></a>
<br /><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(128, 64, 0); font-family: Georgia, Times, serif; font-size: 13px; line-height: 20px; "><span><span><div><span class="Apple-style-span" style="color: rgb(128, 64, 0); font-family: Georgia, Times, serif; font-size: 13px; line-height: 20px; "><span><span></span></span></span></div></span></span></span><span><span>I got this recipe a few years ago from my friend <a href="http://katescreativekitchen.blogspot.com/">Katie</a></span></span><span><span> and tried it right away (being a fettuccini alfredo fan and all) It was so rich and good. And I can't believe I haven't tried it again since... I'll have to add it on my menu plan :)
<br />I first posted this on an old blog so I thought, since I have a blog dedicated to recipes now, I'll post it here too.
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<br />8 ounces Cream cheese -- cut in bits
<br />3/4 cup Parmesan cheese -- grated
<br />1/2 cup Butter
<br />1/2 cup Milk
<br />8 ounces Fettuccine; cook -- drain
<br />In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth at low heat. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
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<br /></span></span></div></div>Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-346548172970546832011-07-30T11:41:00.000-07:002011-12-29T11:09:08.803-08:00Creton<div><meta charset="utf-8">Have you heard of creton? It's a meat spread that is from Quebec and it is delicious on crackers or toast. It makes for a great protein snack and the recipe is quite simple.</div><div>
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVm3xwI-MxcDXoNE-S0AtzMCzO-H8LqZiqIJ2FB6jrEhLI33kTLGuR5dawQCgqUtf301dHJnS2Vy4JOM4t5zsZbaa_arEpIUSzjVEdxtkpxNUtLjsKFDsa8nHf76r9jvW7gdVb1tSH1OY/s1600/IMG_6165.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVm3xwI-MxcDXoNE-S0AtzMCzO-H8LqZiqIJ2FB6jrEhLI33kTLGuR5dawQCgqUtf301dHJnS2Vy4JOM4t5zsZbaa_arEpIUSzjVEdxtkpxNUtLjsKFDsa8nHf76r9jvW7gdVb1tSH1OY/s320/IMG_6165.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5635217513356957282" /></a>1lb ground pork<div>1lb ground beef</div><div>1 package of onion soup powder</div><div>water</div><div>
<br /></div><div>Directions:</div><div>Put the ground pork and beef in a medium saucepan (you can mash it all together with a potato masher)</div><div>Add the onion soup powder and add enough water to cover the meat</div><div>Simmer uncovered on medium-low heat until water is absorbed (stir occasionally)</div><div>Once it's done, use a hand blender to puree the meat to become spreadable</div><div>Allow to cool and put in a few containers and refrigerate or freeze
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<br /></div>Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-62405530105781610782011-07-19T16:24:00.000-07:002011-07-19T16:43:49.270-07:00Biscuits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVy7PeS7-HNHnJSSXi4rLbUDhzm50j-uSANUBwv_wUBCLJgtcRIL_2ivBd5nLEZA6NWk8fn1l6BTjBsJ14dJODW2XymojmJhnrhwMBVp3rERNdglfzgrxFI6WH_Ofh3swXqaPVQpeeIDE6/s1600/10+winter+203.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVy7PeS7-HNHnJSSXi4rLbUDhzm50j-uSANUBwv_wUBCLJgtcRIL_2ivBd5nLEZA6NWk8fn1l6BTjBsJ14dJODW2XymojmJhnrhwMBVp3rERNdglfzgrxFI6WH_Ofh3swXqaPVQpeeIDE6/s320/10+winter+203.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5631210567909331394" /></a><br /><div><br /></div><div><br /></div><div>2 Cups Flour</div><div>2 tsp Baking Powder</div><div>1/2 tsp Salt</div><div>3 Tbsp Butter</div><div><br /></div><div>1/2 tsp Baking Soda</div><div>1 Cup Milk or Buttermilk</div><div><br /></div><div>Mix 1st 4 ingredients together until crumbly</div><div>Stir baking soda into milk & then add to flour mixture</div><div>Mix until combined</div><div>Turn out onto floured surface & pat down</div><div>Place on greased cookie sheet</div><div>Bake at 450* for 10 - 12 minutes</div>Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-50415401710606767902011-07-19T16:07:00.000-07:002011-12-29T12:38:04.959-08:00Easy Chicken Pot PieThis recipe was given to me at our wedding shower 6 years ago and I only gave it a try 2 weeks ago. It was a huge hit and Phil immediately asked me to put this dish in our regular rotation of meals. Now that was a first! The original recipe asked for some Fried Onion Rings on top but I tweaked the recipe by making <a href="http://genievesrecipes.blogspot.com/2011/07/biscuits.html">biscuits</a> instead. And next time, I am going to double this recipe (but not the biscuits) to have more substance and more left overs :)<br />
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2 Cups Chopped cooked chicken</div>
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2 carrots sliced</div>
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1/2 cup frozen peas</div>
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1/2 cup frozen corn</div>
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1/2 cup chopped mushrooms</div>
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1/2 cup chopped onion</div>
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1 chicken bouillon cube (mix it in water)</div>
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1 Tbsp butter</div>
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1 Tbsp flour</div>
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salt & pepper</div>
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Nutmeg</div>
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1/4 cup milk</div>
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Cook carrots in chicken stock, add frozen peas and corn</div>
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Drain vegetables and keep stock for sauce</div>
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Sautee onions and mushrooms in butter</div>
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Add flour and whisk in the stock til smooth</div>
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Add salt and pepper to taste and a dash of nutmeg + 1/4 cup of milk</div>
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Place the chicken and vegetables in a casserole dish and pour the sauce on top</div>
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Bake at 350* for 20 minutes.</div>
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Take out of oven and add <a href="http://genievesrecipes.blogspot.com/2011/07/biscuits.html">biscuit</a> dough to the top and bake for another 20 minutes at 400* or until biscuits are golden on top. </div>
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During the 1st 20 minutes that the casserole was in the oven I had time to make my <a href="http://genievesrecipes.blogspot.com/2011/07/biscuits.html">biscuit</a> dough and then add it to the dish.<br />
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</div>Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-51094676004650836252011-07-14T13:31:00.000-07:002011-07-19T16:45:01.385-07:00Corn ChowderI made some delicious corn chowder tonight. Here is what I did:<div><br /></div><div>Melt about 1 tbsp of butter in large saucepan</div><div>Add minced onions and cook until onions are clear</div><div>Add a tbsp of flour and stir</div><div>Add about 3 cups of broth or water (I used some leftover juice from cooking mussels the other night + water)</div><div>chop some potatoes and carrots and add to the mix. (2 big potatoes, 2 medium carrots)</div><div>Cook until veggies are tender over medium high heat</div><div>Add a can of creamed corn</div><div>Add some whole kernel corn (canned or from frozen)</div><div>Add salt & pepper to taste</div><div>Heat through</div><div>Add 1 1/2 cups of milk and heat through while stirring occasionally</div><div><br /></div><div>Done! Serve with warm biscuits :)</div><div><br /></div><div>*You can also add some cooked crumbled bacon to add more flavour.</div><div><br /></div>Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0tag:blogger.com,1999:blog-6653761585853556291.post-39374983129261993402010-12-08T09:43:00.000-08:002010-12-08T09:44:49.388-08:00Cheese PuffsThese look yummy. Will have to try these sometime soon:<div><a href="http://mennonitegirlscancook.blogspot.com/2010/12/cheese-puffs.html">http://mennonitegirlscancook.blogspot.com/2010/12/cheese-puffs.html</a></div>Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com1tag:blogger.com,1999:blog-6653761585853556291.post-65636150242594549662010-06-25T09:42:00.001-07:002010-08-25T06:07:23.402-07:00Peanut Butter Cookies... No Flour<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8DmDg6r2Ax3VhXA5k1596VGhcN1XeXRNSghOFUeSpIDa0TSPEQj5h2ZxUjPK934sPsBKfwzTY31f53TirivZrNb9e8LxiPSpWgk9rLyIgQD76e6XvjzvbsuTUNfk3WBfFlpXUQTVtvD3/s1600/10+summer+087.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8DmDg6r2Ax3VhXA5k1596VGhcN1XeXRNSghOFUeSpIDa0TSPEQj5h2ZxUjPK934sPsBKfwzTY31f53TirivZrNb9e8LxiPSpWgk9rLyIgQD76e6XvjzvbsuTUNfk3WBfFlpXUQTVtvD3/s320/10+summer+087.jpg" alt="" id="BLOGGER_PHOTO_ID_5509333313903544738" border="0" /></a><br />I just tried out this recipe yesterday. I got it from Phil's cousin's <a href="http://idlong.blogspot.com/">wife</a>. And they were really good.<br /><br />1 cup peanut butter<br />1 cup sugar<br />1 tsp vanilla<br />1 egg<br /><br />Preheat oven to 350 degree. Combine all ingredients and roll into small balls of dough. Place on greased cookie sheet. Use fork to make criss cross pattern on the top . Bake for 12-14 minutes depending upon how well done you want your cookies to be. ENJOY!Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com1tag:blogger.com,1999:blog-6653761585853556291.post-86307066713047483622010-06-25T09:33:00.000-07:002010-08-25T06:09:21.960-07:00Hot Rice Cereal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnu5kjCHMINTON_qVcS_JcuskscZVoZLCAlFPFnETjfiRffdnpYUHM0VxYhFiH2_aUvtGyES9ep1YfZOWlV99Gev6wcoTQDoBsqqP_8RSV27E6HLNf0a-TaF8zhiYc45BzIieBJg7efwZ/s1600/10+summer+086.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnu5kjCHMINTON_qVcS_JcuskscZVoZLCAlFPFnETjfiRffdnpYUHM0VxYhFiH2_aUvtGyES9ep1YfZOWlV99Gev6wcoTQDoBsqqP_8RSV27E6HLNf0a-TaF8zhiYc45BzIieBJg7efwZ/s320/10+summer+086.jpg" alt="" id="BLOGGER_PHOTO_ID_5509333846916188786" border="0" /></a><br /><center> <p align="CENTER"> <span style="color:BLACK;"><span style="font-family:Verdana,Arial,Times New I2;"><span style="font-size:6px;"><b></b></span></span></span></p></center>I found this recipe for Hot Rice Cereal on the old Hillbilly Housewife site a couple years ago and I used to make it regularly with our leftover rice. But I hadn't made this in about a year or so, so this morning I woke up early and made this (not that you have to wake up early to make it, but the hubby was working early today, so I got up so we could have breakfast together).<br /><br />2 cups leftover cooked rice<br /> 1 cup milk<br /> 1 tablespoon margarine<br /> 1/4 cup dried fruit (raisins, craisins, apricot...)<br /> dash salt<br /> dash cinnamon <br /><br />In a medium saucepan combine rice, milk, margarine & dried fruit. Stir over medium heat until heated through and margarine is melted. Simmer for a minute or two to thicken. Serve immediately while it is hot.<br /><br />You can sprinkle some brown sugar and add milk. Just like you would eat oatmeal.<br /><p align="JUSTIFY"><span style="font-size:130%;"><span style="color:BLACK;"><span style="font-family:Verdana,Arial,Times New I2;"></span></span></span></p>Genièvehttp://www.blogger.com/profile/02356969190512358185noreply@blogger.com0