tag:blogger.com,1999:blog-91375147828953484862023-11-16T10:54:15.567-08:00Mama Ann's KitchenLiving the Good Life......One Bite at a TimeAnonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-9137514782895348486.post-33730550928589419612013-04-01T16:33:00.001-07:002013-04-01T16:35:40.690-07:00Easter - Making new traditions...<div class="separator" style="clear: both; text-align: center;">
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This Easter was our first time not eating the traditional Ham meal, complete with an array of salads and casseroles. The short story is, after my dad was diagnosed with Leukemia this past summer, he made some HUGE changes in his diet and is no longer eating any processed foods, added sugars, meat, or dairy. My family has followed suit with the 80% rule.....meaning....most of the time we eat this way, but we do incorporate small amounts of these things on occasion. Dad, being the one with cancer, does not.<br />
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Once you have adjusted to this new way of thinking and eating, daily meal preparation doesn't take much thought......However, what about traditional holiday meals? Easter was our first since we all have changed our eating. So, our dilemma. What do we do? Do we make the traditional ham meal, and fix something on the side for dad? Or.....do we just take the plunge and try something new altogether? We chose the latter. <br />
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We decided to make a fresh, Spring inspired meal to celebrate Easter. And, it was quite fun coming up with a menu plan. To keep it exciting, my mom and I decided to dress up the table, get out the crystal, and make it a 4 course, full service dinner.....complete with Easter attire and classical music. The kids always love this, and it was fun to do!<br />
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<strong><em><u>Menu</u></em></strong></div>
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<em><strong>Strawberry Lemon Basil Salad with Toasted Coconut and Almonds</strong></em></div>
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<em><strong>Deviled Eggs</strong> </em></div>
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<em>(Sorry Dad, but when you boil and color 18 - you need to eat them! He managed. :-)</em></div>
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<em><strong>Bunny Munch Carrot Soup </strong></em><br />
<em>served with a Whole Grain Roll from Bob's Red Mill</em></div>
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<em><strong>Vietnamese Salad Rolls with Black Sweet Rice & Hoisin Dipping Sauce</strong></em><br />
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<strong><em>Intermission for an Easter Egg Hunt</em></strong></div>
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<em>"Yes", Papa hid the eggs, and "No" Rooftops aren't off limits around here... :-)</em></div>
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<em>What a great big sister!!!</em></div>
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<em><strong>Carrot Cake with Whipped Coconut Cream</strong></em></div>
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The end result? We had a fun, memorable day celebrating the most meaningful day of the Christian faith...the resurrection of our Lord. And, come to find out, it didn't really matter what we ate - it just mattered that we celebrated with a fun time together as a family. <br />
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Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com0tag:blogger.com,1999:blog-9137514782895348486.post-15804940631238808192013-03-20T23:55:00.002-07:002013-03-21T13:23:13.874-07:00Peanut Butter Power Balls<div class="separator" style="clear: both; text-align: center;">
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A friend recently shared a version of this recipe with me in our mutual quest for trying to find the perfect "healthy and filling but oh-so-yummy" afternoon snack. The original recipe called for honey, but in my attempt to reduce all things "added sweetener", I subbed in dates for an equally sweet flavor that includes the whole of the fiber and plant nutrients....and makes them far less sticky. The kids went crazy for them! And, they have been subbed in for a breakfast on the go a time or two! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzebeCRgPvfZh2HqR7z605XX7qug17KzGhnAmm-RPkq4JSbLY-6UrFGnEwMmIE1w2shuyDm5EYOYQuaA4O3sulLzwfZd60i9bxnd0AAOzDv_HqZzlYgB5fyTBDUYZdiP2W-5S-xlBz9yfg/s1600/DSC_0377_522_016.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzebeCRgPvfZh2HqR7z605XX7qug17KzGhnAmm-RPkq4JSbLY-6UrFGnEwMmIE1w2shuyDm5EYOYQuaA4O3sulLzwfZd60i9bxnd0AAOzDv_HqZzlYgB5fyTBDUYZdiP2W-5S-xlBz9yfg/s320/DSC_0377_522_016.JPG" width="320" /></a>I have brag for a moment before sharing the recipe (and I already have your attention if you're reading this!) Today was Gracie's first "official" day in the kitchen - complete with her own little apron!!! In the past two days, she has had a near complete transformation into the interactive, playful, and sense-full land of words. I wouldn't have even considered leaving her out of our baking adventure today, whereas a week ago, I wouldn't have thought twice about it. So, here she is with Bobo and Sissy, getting ready to dive into our project!</div>
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<strong><em>Ingredients:</em></strong></div>
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<strong><em>2 Cups Natural Peanut Butter (no sugar added)</em></strong></div>
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<strong><em>2 Cups Dates, covered in warm water (keep reserved)</em></strong></div>
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<strong><em>6 Cups Old Fashioned Rolled Oats</em></strong></div>
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<strong><em>1 Cup Flax Meal</em></strong></div>
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<strong><em>1 Cup Walnuts (or combination of favorite nuts and seeds)</em></strong></div>
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<strong><em>1 Cup Dried Cranberries (or dried fruit of choice....OR chocolate chips!</em></strong></div>
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<strong><em> (*I have a chocolate chip, *issue*, so I can't keep them in the house. Otherwise, they'd be in these Power Balls!)</em></strong><br />
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- Soak dates in warm water for a few minutes, then remove pits and stem end (if applicable) and add to your food processor. Add about half the soaking water, and process to create a date paste.<br />
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- Add peanut butter to date mixture. Process until it begins to clump, then add more date water as needed to ensure the peanut butter - date mixture has a smooth consistency.<br />
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<em>(*Note: It does not need to be runny. You just don't want a large ball to form in the food processor.)</em><br />
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Place all dry ingredients into a stand mixer and mix together. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jq6Cly6sJHadUSWNobCxtJ-gsrP9CQMJbGdbnSPSV1ULQQxeOxvTE1K0Yb1jNhCZMghPTuajhHmsrB9yK6Ki5qo0vTD6dokJAuW_RNl6NlrYP0S_nvvG_aAp85kPeyAibmdpGWFCpyqe/s1600/DSC_0405_550_020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jq6Cly6sJHadUSWNobCxtJ-gsrP9CQMJbGdbnSPSV1ULQQxeOxvTE1K0Yb1jNhCZMghPTuajhHmsrB9yK6Ki5qo0vTD6dokJAuW_RNl6NlrYP0S_nvvG_aAp85kPeyAibmdpGWFCpyqe/s320/DSC_0405_550_020.JPG" width="211" /></a></div>
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Pour the peanut butter / date mixture into the oat mixture, and stir on low speed. You will have to scrape down the bowl a couple of times. <br />
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<em>(* Alternatively, place them in a large bowl to manually mix, but be ready to work those arms! </em></div>
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<em>This makes some pretty thick dough!)</em></div>
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Ultimately, I end up mixing the last portion with my hands anyway. :-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhX_GjrYfE2nIERyjP5RXgSeJVRlg32BGHacv-XeA6sSdUVkFJZglmunpy3d2LT_nJhSVU0Lu0REIBBhaGSONAMgSZLgRRSAbUEq3gjhKBBtYpT36312gdBSz5WB1EGVg60FYYhzTarc6A/s1600/DSC_0420_565_021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhX_GjrYfE2nIERyjP5RXgSeJVRlg32BGHacv-XeA6sSdUVkFJZglmunpy3d2LT_nJhSVU0Lu0REIBBhaGSONAMgSZLgRRSAbUEq3gjhKBBtYpT36312gdBSz5WB1EGVg60FYYhzTarc6A/s320/DSC_0420_565_021.JPG" width="211" /></a></div>
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Time for a spoon licking break! No eggs here, so even Papa would approve. :-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbr2BRPC7cPJVyTG4eiXzJLxj3HN3aGyd_yy83n_SNv6j074VnSZyMicwjIWtdoe28FYclT1bZEmtx1lHImpgFmt92YuULtTAtKN9f-URVfxMyW5UPJpH0IhM-_TLmvcUPP_B7M8PX6XF/s1600/DSC_0432_577_022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbr2BRPC7cPJVyTG4eiXzJLxj3HN3aGyd_yy83n_SNv6j074VnSZyMicwjIWtdoe28FYclT1bZEmtx1lHImpgFmt92YuULtTAtKN9f-URVfxMyW5UPJpH0IhM-_TLmvcUPP_B7M8PX6XF/s320/DSC_0432_577_022.JPG" width="320" /></a></div>
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After having the kiddos wash their hands *again*, their favorite part began.....rolling the dough into "Power Balls". Little G didn't get to participate in the rolling, but she definitely was fed a few scraps by her older sister. :-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjG_noM6GtGq9_Nsr8J4WRVHeUWg3OJfxbmBTJuExYjqS7SlyIDCGGtNuAm3I88A2Catgb0mtjywNinjn5GhBfP25YzqAXZo6K73bkyZhnpIb5r1VHa3cRTdrurr5ojgvz9EGbymRgBSTx/s1600/DSC_0453_598_025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjG_noM6GtGq9_Nsr8J4WRVHeUWg3OJfxbmBTJuExYjqS7SlyIDCGGtNuAm3I88A2Catgb0mtjywNinjn5GhBfP25YzqAXZo6K73bkyZhnpIb5r1VHa3cRTdrurr5ojgvz9EGbymRgBSTx/s320/DSC_0453_598_025.JPG" width="211" /></a></div>
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The kiddos had a blast. I would say it was the highlight of their day. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY4M_OphYK3poz-oNusgPWKgLmiuCqzC5kMfbJjl2eeYbSAaDeK3p2MtyTfqYzDvK7NPI3DehhWiGTf3RAiD9RI05c65t_y4JmjTeU-VPfo3ZgxXBy43fLFmrFisPsy9nHUv02YcF937k/s1600/DSC_0445_590_024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY4M_OphYK3poz-oNusgPWKgLmiuCqzC5kMfbJjl2eeYbSAaDeK3p2MtyTfqYzDvK7NPI3DehhWiGTf3RAiD9RI05c65t_y4JmjTeU-VPfo3ZgxXBy43fLFmrFisPsy9nHUv02YcF937k/s320/DSC_0445_590_024.JPG" width="320" /></a></div>
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OK. For any type A personalities out there, you may want to stop and take a deep breath. When rolled by small children, Power Balls are not going to take shape in any sort of uniformity. </div>
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No, they're not. There will even be "Giant Power Balls" and "Itty Bitty Power Balls", named amidst much giggling. That's ok. Breathe. These are the memories we'll have years from now, and the size of the Power Balls won't play into that memory. I promise. </div>
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(*Yes, if you're wondering, I had to talk myself through this as well. :-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4clnnJ69nPp8FNCMDWia-Osdf7xLWNTzLgDJE8blE4yh4MWEaAR_EsDfJjHBs9RafTQe-io6AuxKQbf-1y7FkcudrWjDuniwn0w_sypE72vMiRzZsd1GOYId9uJzYv4BXiYUfFVVNEQtI/s1600/DSC_0435_580_023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzGhaYyr3tD9MspjWHXej0mMNNRl7a-keRUtNwsspVXNXtURNsDrzINMVqMsdF1VVDKIqev7ekxhM-zBn3N1Z8wOZZuFMA_9f5jgdQQUY86Fs7uGajhiPnA56nKwA21E1WIPLYVaFJukX/s1600/DSC_0476_621_028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzGhaYyr3tD9MspjWHXej0mMNNRl7a-keRUtNwsspVXNXtURNsDrzINMVqMsdF1VVDKIqev7ekxhM-zBn3N1Z8wOZZuFMA_9f5jgdQQUY86Fs7uGajhiPnA56nKwA21E1WIPLYVaFJukX/s320/DSC_0476_621_028.JPG" width="211" /></a></div>
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Pack away in a container and keep refrigerated.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6kdXqFVrTFwlHcr_WzH3Vt1qE93stbU4QI-VujUNcRenNc43VE53wVu8Ka7DeJM1GqN0WPhxdkMD1g4pX-RRNbzO2BOledkF9kryjoXDBgR6mxQimktegdz2R8HTyGDLGQYuc6ShU9NVt/s1600/DSC_0508_653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6kdXqFVrTFwlHcr_WzH3Vt1qE93stbU4QI-VujUNcRenNc43VE53wVu8Ka7DeJM1GqN0WPhxdkMD1g4pX-RRNbzO2BOledkF9kryjoXDBgR6mxQimktegdz2R8HTyGDLGQYuc6ShU9NVt/s320/DSC_0508_653.JPG" width="320" /></a></div>
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We hope you enjoy these little "Power Balls" as much as our family has! </div>
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(*Note: To make Gluten Free, just switch out the Oats for Gluten Free Oats.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMcif5fweLc-QUDq1pO6npfFXiRgA9cuKA_-Z6cXN-YDXXyfOBPUmO3RKMq9RkWWFNEHbiWKdehoKEj-bPInxpdQ-dBUfUHhSfMPcqUg3KDH9wbrTF4TUXhUWXl2VpGLmNbsYlr7Xkf01/s1600/DSC_0488_633_029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<br />Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com0tag:blogger.com,1999:blog-9137514782895348486.post-15567237740624602452013-02-20T17:21:00.000-08:002013-02-20T17:21:51.170-08:00I've come a long way...<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIAvYsTYH2ZqudogmWwuTPX3mUFOJzRBhRCcVr2fQL6zL3qIJTmwcLWqu5k7g5WJUQp3ps-bfB3onFjNuEpmbdsZUpypNr29v6bOfUD0daldw9POXUaXwnHU_b-gC4Mu5t-9wfF8cvj2o/s1600/2013-02-19+220.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIAvYsTYH2ZqudogmWwuTPX3mUFOJzRBhRCcVr2fQL6zL3qIJTmwcLWqu5k7g5WJUQp3ps-bfB3onFjNuEpmbdsZUpypNr29v6bOfUD0daldw9POXUaXwnHU_b-gC4Mu5t-9wfF8cvj2o/s320/2013-02-19+220.JPG" width="320" /></a>Today marked the one year anniversary of our family's first trip to Disneyland. One year ago today, my four children set their eyes on the Happiest Place on Earth and drank in the wonder and excitement of it all.<br />
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Today, one year later, a typically drizzly and rainy day in the Pacific Northwest, seems far from the magic of our trip. My eldest son is home from school with a cold and all are feeling under the weather. So today, I wanted to do something to remind us of our happy memories, and for some reason the Mickey Mouse shaped soft pretzels they sell at the park came to mind. The kids seemed enthusiastic, so we jumped into the project, finding a recipe on Food.com, after finishing our chores. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmWX5mjes4BKC-GCHf2KphHSw6Xrx5XnCEhXGoEtVFqWTm7uYimTMkY_4pEGOnx9UueTReWpDHxxYVgKL0yJfUo-RT-MIhl_JP3yrQeCp84ZDL9Pe_RakpdKtpVNjyeTa1AZL0FRK6bBs/s1600/2013-02-19+212.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmWX5mjes4BKC-GCHf2KphHSw6Xrx5XnCEhXGoEtVFqWTm7uYimTMkY_4pEGOnx9UueTReWpDHxxYVgKL0yJfUo-RT-MIhl_JP3yrQeCp84ZDL9Pe_RakpdKtpVNjyeTa1AZL0FRK6bBs/s320/2013-02-19+212.JPG" width="320" /></a></div>
There would have been a time in my life when I could not have handled
seeing the above, misshapen Mickey Mouse heads (yes - that IS what they
are supposed to be) and other such blobs of dough go into my oven. I would have wanted to control the shaping and creation of each ball of dough. After all, a Mickey Mouse project was supposed to produce Mickey Mouse shaped pretzels, right?<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCCZ_59fv7xsRAtP-D9OStrc1JXto-KAgR2mztcvkT-UJQc5Mi7c6Ahw1MoyPvrIgRZeH3o62WYz25LUoFkOelCSxn_rHYKnTe8OCYTt6DQhLLS8t8FhUnKQSACZbWrD-q_8f1jiNOM_-/s1600/2013-02-19+217.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/AVvXsEijCCZ_59fv7xsRAtP-D9OStrc1JXto-KAgR2mztcvkT-UJQc5Mi7c6Ahw1MoyPvrIgRZeH3o62WYz25LUoFkOelCSxn_rHYKnTe8OCYTt6DQhLLS8t8FhUnKQSACZbWrD-q_8f1jiNOM_-/s320/2013-02-19+217.JPG" width="211" /></a>Yet, if being a Mama has taught me one thing, it's that I don't know all that much.....and my ideas often aren't the best ones. Nothing beats having my kiddos beside me in the kitchen, actually wanting to help make things. They argue over who gets to grind the wheat berries in the blender, who gets to dump the flour into the mixer, who gets to proof the yeast, measure, pour, turn on the blender, etc. I find myself flattered that they want to be doing these things at all! Yet....here they are, right by my side. And, I don't really believe this is unique to my own children. Children typically just yearn for their parents' attention and love to be included whenever possible.<br />
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If you're new to bringing your kids in the kitchen, or feel you're not a good enough cook to teach them anything....you have nothing to worry about. It doesn't really matter what you make, so long as they get to help you in some small way. It will take more time and likely yield a larger mess, so consider making a goal to involve them just once a week at first. Choose a simple recipe such as soft pretzels, or simply involve them in what you already planned to make for dinner. Honestly, it won't even matter what it tastes like....odds are, if they helped make it, they'll like it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyuSTM-NaGx8-N0tGbzocNafWPzGv6qMaDx46EMgbYENVtv62jfjpy4k6uq33vOQWg3QdIm7CHlZG-MGJWe9aseAJ6QZ-knIr3jd4XfBdnC3fSv77E0DR52DcT4RXFBRH-HDW56L9a9x1/s1600/2013-02-19+225.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyuSTM-NaGx8-N0tGbzocNafWPzGv6qMaDx46EMgbYENVtv62jfjpy4k6uq33vOQWg3QdIm7CHlZG-MGJWe9aseAJ6QZ-knIr3jd4XfBdnC3fSv77E0DR52DcT4RXFBRH-HDW56L9a9x1/s320/2013-02-19+225.JPG" width="211" /></a>As for the perfectly shaped Mickey Mouse pretzels? Well, as you can see - they did turn out perfectly shaped.....just the way they were intended to be!<br />
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Happy cooking, friends! Enjoy your family today! <br />
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SOFT PRETZELS:
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<div>
1 package dry yeast
(or 2 1/4 tsp)<br />
1 1/2 cups warm water
<br />
1 teaspoon salt
<br />
1 tablespoon sugar
<br />
4 cups flour
<br />
1 large egg, beaten
<br />
coarse salt, to taste
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Directions:
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<br />
1 Dissolve yeast in water, add salt and sugar. </div>
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2 Blend in all the flour and knead until smooth.</div>
<div>
3 When smooth, cut dough into small pieces and roll into ropes, and twist ropes into shapes</div>
<div>
4 Place on Silpat or other paper-lined cookie sheet. </div>
<div>
5 Brush pretzels with beaten egg, sprinkle with coarse salt.
<br />
6
Bake in a 425 degree oven for 12-15 minutes, or until brown. </div>
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Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com0tag:blogger.com,1999:blog-9137514782895348486.post-79804723955567601672013-01-18T14:32:00.000-08:002013-01-18T14:44:56.114-08:00Kids' Kale Pesto<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjFB4g6G_6DcpjjFmCrrRBGWiD2J8iK2WX7Yhm33wfyoNJMC-gppv85-HI8ScMoEbAHOQFuylrrtjQPjCWQ4gH9s7VVzfPb9U44O-T3dJnErsZce2Hl4aKyLkQwkpO0TQ439vA4vPwP2L/s1600/2013-01-14+050.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjFB4g6G_6DcpjjFmCrrRBGWiD2J8iK2WX7Yhm33wfyoNJMC-gppv85-HI8ScMoEbAHOQFuylrrtjQPjCWQ4gH9s7VVzfPb9U44O-T3dJnErsZce2Hl4aKyLkQwkpO0TQ439vA4vPwP2L/s320/2013-01-14+050.JPG" width="211" /></a>Kale. You've heard the word a million times and have probably noticed it's becoming a buzz word in the world of nutrition for it's "Nutritional Powerhouse" qualities:<br />
<br />
.....more iron per calorie than beef<br />
.....filled with cancer fighting antioxidants<br />
.....high in Vitamins C, A, K, and Calcium<br />
.....has anti-inflammatory properties<br />
.....promotes cardiovascular support and liver health<br />
.....full of fiber and very low in calories<br />
<br />
AND....it's a dark, green (and rather tough and chewy) leaf with a flavor that resembles, to me at least, a cross between broccoli and cabbage. <br />
<br />
Hmmmmmm. This doesn't exactly evoke the same excitement as when you learned about the benefits of dark chocolate, does it? Yet, I'm guessing I'm not alone in wanting to maximize my family's intake of such beneficial food.....especially in the midst of cold and flu season!<br />
<br />
Well, what can you do with this green, leafy veggie besides tossing it in soup?<br />
<br />
Enter: <i>Kids' Kale Pesto</i>. Why do I call it this? If you are a parent.....you know that oftentimes, kids can be picky eaters. I typically have 2 of my 4 rebelling against whatever I'm offering for lunch or dinner. Yet, all 4 of my kids gobbled up the Kale Pesto pasta we made. Hence the name. In fact, my second son proclaimed he likes <i>Kids Kale Pesto</i> better than Macaroni & Cheese!!! (If you know my son at all, you would realize the value of this statement. Macaroni & Cheese is his all time favorite food.)<br />
<br />
There may indeed be some magic in involving your kids in the preparation of meals. I gave a very short lesson on the health benefits of nutritious foods.....how they are "fuel" for our bodies and "powerful warriors" to fight sickness and disease. Then, we watched a You Tube video on the benefits of Kale and making Kale Pesto. That was all it took. They were excited and ready to dive in!<br />
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<i><b>Ingredients: </b></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>1 Medium-Large Bunch of Kale</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>1/2 Cup Toasted Walnuts </i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>1/4 Cup Extra Virgin Olive Oil + 2 Tbsp (reserved to add at end if needed)</i></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<i>3 Large Shallots (or 5-6 small ones)</i></div>
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<i>4 Cloves Garlic</i></div>
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<i><br /></i></div>
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<i>1 Tbsp Fresh Lemon Juice</i></div>
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<i><br /></i></div>
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<i>1 tsp sea salt (or other finishing salt)</i></div>
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<i><br /></i></div>
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<i>1/2 tsp pepper</i><br />
<br />
<i>*** </i><br />
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<div style="text-align: center;">
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<div style="text-align: center;">
Bring approximately 4-6 quarts of water to a boil.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Remove skins from garlic and shallots and place into boiling water for about 5 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaXkXpau417gdazqiVIL-DxINj2Iiq9kgTAIgERXAXja_f02qeIpRs9SlA80z08rtfKwPzF09yzI0X5cL79jntwLKLZBMcJrySID_fXZAnnr9p-tbtg-WB5He_Dz_Fb3xR2HjpDC5ymV-C/s1600/2013-01-14+065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaXkXpau417gdazqiVIL-DxINj2Iiq9kgTAIgERXAXja_f02qeIpRs9SlA80z08rtfKwPzF09yzI0X5cL79jntwLKLZBMcJrySID_fXZAnnr9p-tbtg-WB5He_Dz_Fb3xR2HjpDC5ymV-C/s320/2013-01-14+065.JPG" width="211" /></a></div>
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Meanwhile, wash Kale thoroughly and trim off tough, fibrous stems, as they have a stronger, bitter flavor to them. </div>
<div style="text-align: center;">
<i>(Note: If you do not own a power blender, such as a <a href="https://secure.vitamix.com/Blenders.aspx?COUPON=06-007283" target="_blank">Vitamix</a>, you may want to remove the center ribbing of the Kale entirely.)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIGi68Rc8aKs85qUDHDjpAHQYtkEc8V4SLdYJRF0cT6mvQNH7Hb-o2EYoq00DT28VCIJD-RT9-OkwcyRKIQEbrvqJVetvvdbLNk0WxvfONwvtFU9-co8nl7efcP9pGjFVlaYzePuFWtD8/s1600/2013-01-14+039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIGi68Rc8aKs85qUDHDjpAHQYtkEc8V4SLdYJRF0cT6mvQNH7Hb-o2EYoq00DT28VCIJD-RT9-OkwcyRKIQEbrvqJVetvvdbLNk0WxvfONwvtFU9-co8nl7efcP9pGjFVlaYzePuFWtD8/s320/2013-01-14+039.JPG" width="211" /></a></div>
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Lightly toast walnuts in a frying pan over low-medium heat for about 5 minutes, stirring occasionally.</div>
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Push all of the Kale into the pot of water.</div>
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Make sure it is all immersed in the boiling water.<br />
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Boil for 15-20 seconds, or until it begins to wilt. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilE5187BjAF1nazYc7_Uth49LHgbHmXFbeur29U2CL3GyxuZ2WuZ8Har0gZtwSroqRJJTPtPLyFjHNHfhg7Ue75Dg7kmUW6zu3l_KRvoVM0SZrgyxLeUAAkZBawAaGIqcQvSbTVckjGILw/s1600/2013-01-14+072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilE5187BjAF1nazYc7_Uth49LHgbHmXFbeur29U2CL3GyxuZ2WuZ8Har0gZtwSroqRJJTPtPLyFjHNHfhg7Ue75Dg7kmUW6zu3l_KRvoVM0SZrgyxLeUAAkZBawAaGIqcQvSbTVckjGILw/s320/2013-01-14+072.JPG" width="211" /></a></div>
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Remove Kale, Garlic, and Shallots from water and place into <a href="https://secure.vitamix.com/Blenders.aspx?COUPON=06-007283" target="_blank">blender</a>. </div>
<div style="text-align: center;">
<i>(Note: These do not need to be drained or dried. A little extra water is fine.)</i><br />
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Add remaining ingredients (olive oil, lemon juice, walnuts, salt, and pepper).<i> </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_fHoWX5bXLHkQQr5aXgqgjFR5e3W2MliXCsiKlXGc8F9wAbDT2x3-vymQ6NG5i7a-lTwsmHCUjo_GxEk1jY0X33Xw_WNK8wlsqKmudOdRvxA3ak1O36Upmsai4-Ywn-ovgW0wCOWPNUf/s1600/2013-01-14+085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_fHoWX5bXLHkQQr5aXgqgjFR5e3W2MliXCsiKlXGc8F9wAbDT2x3-vymQ6NG5i7a-lTwsmHCUjo_GxEk1jY0X33Xw_WNK8wlsqKmudOdRvxA3ak1O36Upmsai4-Ywn-ovgW0wCOWPNUf/s320/2013-01-14+085.JPG" width="211" /></a></div>
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Blend until smooth. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0O3vF2g0R_ciHTIsrTDrWmGCQYSbwe55r57D6irpXvLI0XDs1CSxUUxxvi8ox4ar7FwXb8molHjHDXw-nKjltGxao8pn4TfzmCTtlKHlNi4tgcPtthNW2625ZiE0gMFikpJqDw3csA4f/s1600/2013-01-14+089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0O3vF2g0R_ciHTIsrTDrWmGCQYSbwe55r57D6irpXvLI0XDs1CSxUUxxvi8ox4ar7FwXb8molHjHDXw-nKjltGxao8pn4TfzmCTtlKHlNi4tgcPtthNW2625ZiE0gMFikpJqDw3csA4f/s320/2013-01-14+089.JPG" width="211" /></a></div>
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Taste and add additional olive oil, sea salt, and pepper for desired finished consistency and flavor. Toss with your favorite pasta, meat dish, or as a spread for sandwiches or dip for pita and veggies. </div>
<div style="text-align: center;">
It's also delicious sprinkled with Parmesan cheese for an added dimension of flavor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49HbL_htn3hyphenhyphenl6aby3klvFirzagz8HdKoD4zya9Kb_vLevEia7rUQhcGAEbZF6gfviTUUws_w3cU-bTGh5N87J3-1g1fJCX7-ayBnyTV8oJVPn-lcrkC_x5qkg2gcm4MENRvabpxhr-Fu/s1600/2013-01-14+091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49HbL_htn3hyphenhyphenl6aby3klvFirzagz8HdKoD4zya9Kb_vLevEia7rUQhcGAEbZF6gfviTUUws_w3cU-bTGh5N87J3-1g1fJCX7-ayBnyTV8oJVPn-lcrkC_x5qkg2gcm4MENRvabpxhr-Fu/s320/2013-01-14+091.JPG" width="320" /></a></div>
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Freeze any leftovers in your <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FP002051" target="_blank">Flexipan Tray</a>, place in a Glass Lock container, and have perfect pesto portions ready for your next meal!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO198H74N8jT5sGZTXlDaKSewEbGGMlzyWEY4dfF1KVzm-lQ0spG6JvwifgQT7viLvwQgDdMFjdGecy28hqQrYyj38r9MKecxb6nYZ0kDRnSRe1XmsU7ODd311a0CPClhEAC0eOebYryAi/s1600/2013-01-14+092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO198H74N8jT5sGZTXlDaKSewEbGGMlzyWEY4dfF1KVzm-lQ0spG6JvwifgQT7viLvwQgDdMFjdGecy28hqQrYyj38r9MKecxb6nYZ0kDRnSRe1XmsU7ODd311a0CPClhEAC0eOebYryAi/s320/2013-01-14+092.JPG" width="320" /></a></div>
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<span id="goog_1027980940"></span><span id="goog_1027980941"></span><br /></div>
<div style="text-align: center;">
<span id="goog_1027980940">Enjoy knowing you just fed your family an extremely nutritious <i>and delicious </i>meal!</span><br />
<br />
<span id="goog_1027980940">Inspired by Barbara Mendez at <a href="http://www.rootsandseeds.com/" target="_blank">www.rootsandseeds.com </a></span><br />
<span id="goog_1027980940">- a great resource for healthy and delicious recipes!</span></div>
Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com0tag:blogger.com,1999:blog-9137514782895348486.post-3647439172514071982012-12-11T13:05:00.002-08:002012-12-11T13:11:18.884-08:00Sugar Rimmed Glasses<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYs3E19YamwSmVszku4kjqIFVsMcLE6n5chduQgb9GimfcApt1YjbWUUCQg9Ik8uXdZFDYktEHIfVxH8-xjI0Vife5ENGPIN9MlSpxTMbP6gBxQcC2fyQVq1d1TcPEOpELgb7S1-ub4vea/s1600/132.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYs3E19YamwSmVszku4kjqIFVsMcLE6n5chduQgb9GimfcApt1YjbWUUCQg9Ik8uXdZFDYktEHIfVxH8-xjI0Vife5ENGPIN9MlSpxTMbP6gBxQcC2fyQVq1d1TcPEOpELgb7S1-ub4vea/s320/132.JPG" width="240" /></a></div>
Here is a quick and super easy idea for entertaining.....a small amount of effort for a big visual impact: Sugar Rimmed Glasses. <br />
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This can be done with plastic or stemware. Given the circles I entertain typically involve large amounts of children, I often choose the nicer plastic glasses with the "crystal effect". <br />
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And sanding sugar, available at most craft warehouses or specialty cake shops, comes in a variety of colors. You can do several colors, or even mix sugars for an added dimension.<br />
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<div style="text-align: center;">
<b>Ingredients:</b></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<b>Sanding Sugar (color of choice)</b></div>
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<b>Lemon Juice or Water</b></div>
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<b><br /></b></div>
<div style="text-align: center;">
<i><b>*</b>Note: You can use water instead of lemon juice, but I find lemon juice to adhere a bit better to the sugar. Feel free to experiment with this. Also, only in the specialty cake shops did I find sugar actually labeled "Sanding Sugar". Any colored sugar should work. However, if the granules are too large, you will have trouble getting them to stick to the glass.</i></div>
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Put water in a bowl, to the height you want the rim to be on the glass. </div>
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(Water height will determine thickness of rim.) Pour colored sugar into bowl, deep enough to dip the cup rim past the water line. </div>
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Dip the cup first into the water bowl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlVyejXxBS2XUWpy9yoSmIhhD94zBDZNQMB0xIQJnNWylwrRmdUvdQTGApinoMZh9WdVw0Iw3V_J_Kf4448luHHL0SyDGuxj5b3shO8YcHzQxV9j1UU4soSlKk-cIMaxs6aNV2u0HjUYz/s1600/2012-12-09+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlVyejXxBS2XUWpy9yoSmIhhD94zBDZNQMB0xIQJnNWylwrRmdUvdQTGApinoMZh9WdVw0Iw3V_J_Kf4448luHHL0SyDGuxj5b3shO8YcHzQxV9j1UU4soSlKk-cIMaxs6aNV2u0HjUYz/s320/2012-12-09+016.JPG" width="320" /></a></div>
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<b> </b>Next, dip the cup into the colored sugar bowl, making sure to twist, and ensuring that sugar is on both the outside and inside of the cup rim. As you pull the cup up from the sugar bowl, give it a couple of shakes to rid of excess sugar, and store upright to dry for <i>at least</i> an hour before using.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6Al9MZZE1j7F_cNHZ5IvStSNgKrkRJFaA9K7XwO13pPL6G3L5Fvpf2_tTRfWVTYlx8BkFTwmH6LuZXugp4gE69cFH-52uDlaY8DIj50IMko58RydW_Cz4mqverypATsGqQ-N7iMDwsuX/s1600/2012-12-09+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6Al9MZZE1j7F_cNHZ5IvStSNgKrkRJFaA9K7XwO13pPL6G3L5Fvpf2_tTRfWVTYlx8BkFTwmH6LuZXugp4gE69cFH-52uDlaY8DIj50IMko58RydW_Cz4mqverypATsGqQ-N7iMDwsuX/s320/2012-12-09+023.JPG" width="320" /></a></div>
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Now, as you can tell from the next picture, you will need to keep a watchful eye on any children assisting you....at least if you plan to serve the cups for guests!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIDNNb46FlngXBxPJk4IMN_lMPeSTKq_Xa7xZgONOQbQU9KKiOxEInCY_9VnwT0-0QyIFEBLl5WMz_Vsg-tTU49sCGH-GlJsJq8fJ5kHAWdti15wF4QZUDpXwltywaU_Tvc97DOgm7d_M/s1600/2012-12-09+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIDNNb46FlngXBxPJk4IMN_lMPeSTKq_Xa7xZgONOQbQU9KKiOxEInCY_9VnwT0-0QyIFEBLl5WMz_Vsg-tTU49sCGH-GlJsJq8fJ5kHAWdti15wF4QZUDpXwltywaU_Tvc97DOgm7d_M/s320/2012-12-09+030.JPG" width="320" /></a></div>
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Also, for the benefit of your party guests, we will include the following demonstration:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExtcjmoKpC8MHJbVyyBdvfUuTsnlRLADsAjp8she9ZYyJTponTopxhVxD10EhT99-_fQxul-vYWeMJTrtvGuZR1Tn-zWU7z_B-NcCBuWTJwKjwwZkMQ7BP-ir3p8yCzfm1KD3vTON1x9P/s1600/2012-12-09+058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExtcjmoKpC8MHJbVyyBdvfUuTsnlRLADsAjp8she9ZYyJTponTopxhVxD10EhT99-_fQxul-vYWeMJTrtvGuZR1Tn-zWU7z_B-NcCBuWTJwKjwwZkMQ7BP-ir3p8yCzfm1KD3vTON1x9P/s320/2012-12-09+058.JPG" width="320" /></a></div>
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Once the sugar becomes wet from liquid, the color can seep out....especially if the cups have not had time to properly dry. If it has plenty of time to dry, it doesn't bleed a lot, though some colors seem to do this more than others. You can also choose to do just a partial sugar rim.</div>
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So, if you don't allow the sugar to dry long enough.....or find your guests are drinking as follows:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHW8nyb7lu0rRDcsnH6o68ZV6NqbxyJ77TDxYCAQTkGmjUmBHy8ddtbCDa3aYouc1nt2X82rqL7as_cgB23VOIl3O7wTyfEeObD3yZB5BIWWvL1UznDmBcCpZu5czdo5oX8iUp9T_ybGZ/s1600/2012-12-09+065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHW8nyb7lu0rRDcsnH6o68ZV6NqbxyJ77TDxYCAQTkGmjUmBHy8ddtbCDa3aYouc1nt2X82rqL7as_cgB23VOIl3O7wTyfEeObD3yZB5BIWWvL1UznDmBcCpZu5czdo5oX8iUp9T_ybGZ/s320/2012-12-09+065.JPG" width="320" /></a></div>
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Their faces may then resemble the below:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2kTLxk5kFp3WvZrgcGhCStbEL8MQNKXeSUXx6bcQQUza7vfqBSmReKTQ0X2P79D2I1ezAmhDup-_Aa2UBY-IuxbXE4J_yCeW6hShTgKA4EdKGRDAdZDBsNC-ZboqsX3op9j0GW0Px7A-/s1600/2012-12-09+068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2kTLxk5kFp3WvZrgcGhCStbEL8MQNKXeSUXx6bcQQUza7vfqBSmReKTQ0X2P79D2I1ezAmhDup-_Aa2UBY-IuxbXE4J_yCeW6hShTgKA4EdKGRDAdZDBsNC-ZboqsX3op9j0GW0Px7A-/s320/2012-12-09+068.JPG" width="320" /></a></div>
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<div style="text-align: center;">
Or, you can always suggest they drink like this: :-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKv0EZ45Lfnn3K_DP_j8oykglP7ojsMtNbj7YX0UHVRMiHhnxVFC3z-IeUGt_IbunQvvFEYASW72V22EBgE2_ny1V1d0E14FYMgGHSVGs8TkVu6cK-uyqgxQ-22k8JSMQEHYZ3WGOJ5Kz2/s1600/2012-12-09+078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKv0EZ45Lfnn3K_DP_j8oykglP7ojsMtNbj7YX0UHVRMiHhnxVFC3z-IeUGt_IbunQvvFEYASW72V22EBgE2_ny1V1d0E14FYMgGHSVGs8TkVu6cK-uyqgxQ-22k8JSMQEHYZ3WGOJ5Kz2/s320/2012-12-09+078.JPG" width="320" /></a></div>
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Seriously, however, colored sugar rims can greatly impact the visual display, with little added cost or time. The below pictures are from a friend's 50th Birthday celebration....they mixed purple and pink sugars and dipped the stemware (no this is not plastic) in water. The effect was stunning.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XWRyTFcYK6Wnk_dlq-s9pnA-Z3ew4FTQkwveRoz9HSFzoHav8lmTm_aP8BPQurFO05BNR6P-ooAZsvWREtYJZRwhE9HEJl7f63jZenFFwt22mVnhx1vwIDz5HRHheg5_jJMFu2rld3xt/s1600/37667_427591260344_3226699_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XWRyTFcYK6Wnk_dlq-s9pnA-Z3ew4FTQkwveRoz9HSFzoHav8lmTm_aP8BPQurFO05BNR6P-ooAZsvWREtYJZRwhE9HEJl7f63jZenFFwt22mVnhx1vwIDz5HRHheg5_jJMFu2rld3xt/s320/37667_427591260344_3226699_n.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXXF_0oy91KAdPoAiz-ioN57K-Bfr3nlpWRIHKoOL-DGX3dwsxN5OS7hyphenhyphenqrERbqExcE-5lDN1euLvJWR4T3CPYxlxFqitGpVfTA-WaZNkiwzXHjhw6tMwEcVJdi-gpwRgyqi0mN2OBabg/s1600/37667_427591275344_1563635_n.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/AVvXsEjxXXF_0oy91KAdPoAiz-ioN57K-Bfr3nlpWRIHKoOL-DGX3dwsxN5OS7hyphenhyphenqrERbqExcE-5lDN1euLvJWR4T3CPYxlxFqitGpVfTA-WaZNkiwzXHjhw6tMwEcVJdi-gpwRgyqi0mN2OBabg/s320/37667_427591275344_1563635_n.jpg" width="240" /></a></div>
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Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com1tag:blogger.com,1999:blog-9137514782895348486.post-89252393119798820512012-12-05T22:57:00.002-08:002012-12-08T11:13:03.941-08:0020 Minute Peppermint Plate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidU6OZGsvdbc_YcW8kYY1kuRy3ghebQniauUc166So07KiIoFbfOZj8CnEYHgFGBvMSmXH1k4V7OA1XcwJM6ITGbgWaRgJoU3rDjiIHyUDFA5AgozakRpj_XGBUM2YHwoGN5JggkfcCM2A/s1600/2012-12-03+011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidU6OZGsvdbc_YcW8kYY1kuRy3ghebQniauUc166So07KiIoFbfOZj8CnEYHgFGBvMSmXH1k4V7OA1XcwJM6ITGbgWaRgJoU3rDjiIHyUDFA5AgozakRpj_XGBUM2YHwoGN5JggkfcCM2A/s320/2012-12-03+011.JPG" width="320" /></a></div>
I'm about to show you one of the funnest and easiest projects I've ever done with my kids. One of those projects that looks magazine worthy.....yet truly can fit into the busiest of schedules. The entire project took 20 minutes WITH the kids helping! Have fun!<br />
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<b><i>Ingredients</i></b></div>
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<i>1 10oz bag Round Peppermint Candies</i></div>
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Unwrap the Peppermint Candies. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuTkh6_Kv2jV6dxTuaE1SKLUqiNrRDkTelhQ_Ya-wvdu_BKFYqFSa3cKr913rXcx0ideA4fo68ifrxIxhFZ1Pcx8ANJm-TMG46va8MqLk5CNIm87a9GvmlQUYajGK5HT3zhPhZOdJOnO2o/s1600/2012-12-01+125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuTkh6_Kv2jV6dxTuaE1SKLUqiNrRDkTelhQ_Ya-wvdu_BKFYqFSa3cKr913rXcx0ideA4fo68ifrxIxhFZ1Pcx8ANJm-TMG46va8MqLk5CNIm87a9GvmlQUYajGK5HT3zhPhZOdJOnO2o/s320/2012-12-01+125.JPG" width="240" /></a></div>
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Place Peppermint Candies evenly inside of <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FM000577" target="_blank">Medium Round Flexipan</a></div>
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<i>(Note: If you are not using a <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FM000577" target="_blank">Flexipan</a>, you will need to use parchment paper or similar.) </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PqWjZBBewX4LsXU4ISflLBAKHJDItd31NuXqoQH0NLkuMIRbZez1LwlR5I-eMjuag5LDYOWsRRN1OztaoNrbYAiwkPMVY6wSoTYkoiHZWzLe8QNI05yPX_AVGCnHYyCaCFwOd49q0K7V/s1600/2012-12-01+143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PqWjZBBewX4LsXU4ISflLBAKHJDItd31NuXqoQH0NLkuMIRbZez1LwlR5I-eMjuag5LDYOWsRRN1OztaoNrbYAiwkPMVY6wSoTYkoiHZWzLe8QNI05yPX_AVGCnHYyCaCFwOd49q0K7V/s320/2012-12-01+143.JPG" width="320" /></a></div>
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Place <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FM000577" target="_blank">Flexipan</a> onto <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=MA435310" target="_blank">perforated baking sheet</a> into an oven preheated to 350 degrees. </div>
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You will bake for 8-9 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirvBLLAyR_GnB2cm7J_02nhXHeKMd0Og3hrdRANhLWHDAuk3LLCsQZ0unmsFzcAlK2XNMzRMElu8LDy3zqsRYCgx03eF05-5IJje2G8J1k7tSz36_Djh_N-E3N6hihnYM5kb0HFRabKnI/s1600/2012-12-01+160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirvBLLAyR_GnB2cm7J_02nhXHeKMd0Og3hrdRANhLWHDAuk3LLCsQZ0unmsFzcAlK2XNMzRMElu8LDy3zqsRYCgx03eF05-5IJje2G8J1k7tSz36_Djh_N-E3N6hihnYM5kb0HFRabKnI/s320/2012-12-01+160.JPG" width="320" /></a></div>
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(Check at 8, if it is finished, all shapes will be completely flat. If you bake for too long, bubbles will start to form on surface of candy. Regardless, a few minor bubbles will likely appear.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-tacQNpQlITJF9pX4pBPQ00ajbQd8c79xybrJbSzHgBdAND7cPcycfeXiapx7CZqFmKaOPUVt03p12tIZIlcP4A30dGvHml_YIq34AoJFmw6a9GBkenFPlRHFH7HHM68H8-VmsLZgtew/s1600/2012-12-01+196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-tacQNpQlITJF9pX4pBPQ00ajbQd8c79xybrJbSzHgBdAND7cPcycfeXiapx7CZqFmKaOPUVt03p12tIZIlcP4A30dGvHml_YIq34AoJFmw6a9GBkenFPlRHFH7HHM68H8-VmsLZgtew/s320/2012-12-01+196.JPG" width="320" /></a></div>
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Let cool for at least 10 minutes. </div>
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Unmold from <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FM000577" target="_blank">Flexipan</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzmyse1wj7fzkQ0rUCcKxpdxDtmZ4ZSl5X_Wn9Vk9XrWjT8CNF-doQDzR8_3MvCtrD_Omgn6Rf54OF28lQnkc44HReyql3KwGJPB3G7VrE91dNgrNga7lBlNu2qXE3wrCOynAIWzzyDGf/s1600/2012-12-03+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzmyse1wj7fzkQ0rUCcKxpdxDtmZ4ZSl5X_Wn9Vk9XrWjT8CNF-doQDzR8_3MvCtrD_Omgn6Rf54OF28lQnkc44HReyql3KwGJPB3G7VrE91dNgrNga7lBlNu2qXE3wrCOynAIWzzyDGf/s320/2012-12-03+002.JPG" width="320" /></a></div>
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And.....good luck trying to keep your kiddos away from it! </div>
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Insert lollipop stick during baking process, and you might just go down as the best Mama ever! </div>
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(But don't worry, they'll think you're pretty awesome just for making a giant Peppermint Plate!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LlEKikrZhw42kFz_WXS8D9ku8-b1n1CtSuRInJ_FjlHhrs5JFsfriRKUR03vDuJxkc5hPjmnLCZwhkm2if2fgt01CT1nZFau1qYwe5-24mVIanTt6E58jBQS6_wnaKzuFounG6huR2fI/s1600/2012-12-03+077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LlEKikrZhw42kFz_WXS8D9ku8-b1n1CtSuRInJ_FjlHhrs5JFsfriRKUR03vDuJxkc5hPjmnLCZwhkm2if2fgt01CT1nZFau1qYwe5-24mVIanTt6E58jBQS6_wnaKzuFounG6huR2fI/s320/2012-12-03+077.JPG" width="320" /></a></div>
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Your Peppermint Plate is ready to use! Keep in mind the surface will be slightly tacky to the touch, so if you are planning to use it as a base for small desserts, consider using paper candy cups.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kk7znFg4gwx0SzfsmHTyRcAqB_EmdAXyNJ3VgqTsK_FxZ5_xIAzoF3y9v_1TFoMaPhdG0wtGtCidauI6IzLqHJ1B_cP44maVvOjQmsUp3d_aDSWV7RmrfearOttITtnS0k0LZadPhDrh/s1600/2012-12-03+072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kk7znFg4gwx0SzfsmHTyRcAqB_EmdAXyNJ3VgqTsK_FxZ5_xIAzoF3y9v_1TFoMaPhdG0wtGtCidauI6IzLqHJ1B_cP44maVvOjQmsUp3d_aDSWV7RmrfearOttITtnS0k0LZadPhDrh/s320/2012-12-03+072.JPG" width="320" /></a></div>
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The <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FM000577" target="_blank">Medium Round Flexipan</a> is one of my most versatile <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FM000577" target="_blank">Flexipans</a>.</div>
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It is in this pan I steam all of my veggies, make kettle corn, popcorn, melt butter, etc. in the microwave with the addition of an <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=SP002626" target="_blank">Octagonal Silpat</a> as my lid. It's great for ice cream cakes, cheesecakes, marinating meat, baking anything.....the list goes on. It may be plain, but I call it my "work horse" <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FM000577" target="_blank">Flexipan</a>. The <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FM000477" target="_blank">Large Round Flexipan</a> would perform the same function with an <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=SP002626" target="_blank">Octagonal Silpat</a>. I recommend a round mold of either size and a lid for anyone just beginning with <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FM000577" target="_blank">Flexipans</a>, and they are both available in Demarle's most popular beginner kit, <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=KIT00102-A" target="_blank"><i><b>5 Key Ingredients</b></i></a>.</div>
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Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com1tag:blogger.com,1999:blog-9137514782895348486.post-32422295346150127082012-11-20T23:43:00.000-08:002012-11-20T23:43:17.399-08:00Cider Glazed Roasted Pork Loin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVFj7nrn_IUzNV64OMqw7I3hjjvMQ4A8F5ASUlK8qelnJVyphs-5OlVqGM970wWHVO62_e82MqJNm1G5KGyaM6TCkgQgg1RRo7wxbQ_dXOGTqfX4P22wwZFg3XHV0reCer0gVvU0QC34r/s1600/2012-11-13+055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVFj7nrn_IUzNV64OMqw7I3hjjvMQ4A8F5ASUlK8qelnJVyphs-5OlVqGM970wWHVO62_e82MqJNm1G5KGyaM6TCkgQgg1RRo7wxbQ_dXOGTqfX4P22wwZFg3XHV0reCer0gVvU0QC34r/s320/2012-11-13+055.JPG" width="320" /></a></div>
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The cool weather always sends me in search of recipes for foods rich in the flavors of Fall. Roasted meats, sugared sauces, garlic, apple cider, and pears. Creamy Gorgonzola and rich balsamic. Even the thought of such aromas filling my kitchen sets my mouth to water.<br />
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A meal of <i>Cider Glazed Roasted Pork Loin </i>is just the ticket to quenching the Autumnal palette.<br />
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Begin your meal with a bed of mixed greens tossed with sugared pecans, thinly sliced pears, red onions, and Gorgonzolla crumbles. If you'd like to add a little zest, consider tossing in a few sprigs of arugula. Drizzle with a quick dressing of extra virgin olive oil and<i> </i><a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=DK005" target="_blank"><i>Spiced Apple Pear Balsamic</i></a>. Top with freshly ground pepper.<br />
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<b> <u><i>Cider Glazed Roasted Pork Loin</i></u></b></div>
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<i><b>Ingredients:</b></i></div>
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<div style="text-align: center;">
<i>2-3lb Pork Loin Roast</i><br />
<i>6-8 Cloves Garlic</i><br />
<i>Approx 1/2 tsp each Sea Salt (I use <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=GTS00001" target="_blank">Sel Gris</a>), Freshly Ground Pepper, and Olive Oil</i><br />
<i> (for prepping roast)</i><br />
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<i><b>Marinade:</b></i><br />
<div>
<i>1/2 c low sodium soy sauce</i></div>
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<i>1/2 c apple cider </i></div>
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<i>2 tbsp dry sherry</i></div>
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<i>2 tbsp olive oil</i></div>
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<i>1/2 c brown sugar</i></div>
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<i>1 tsp cinnamon</i></div>
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<i>1 1/2 tsp dried minced onion</i></div>
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<i>pinch of garlic powder</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfthqKo1zYqvwr97svc1ku8A3Rt0gApIzKvliG0d80Rbnr8ugWh-DZ_S8Ajynt6OB3-ZvxW-VkOU_Ni177x12Y78yptOz-e9blI0ZNSPeDghklSKMXWiORY4l9o8EqOyHjkN4RK17LLi7H/s1600/2012-11-13+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfthqKo1zYqvwr97svc1ku8A3Rt0gApIzKvliG0d80Rbnr8ugWh-DZ_S8Ajynt6OB3-ZvxW-VkOU_Ni177x12Y78yptOz-e9blI0ZNSPeDghklSKMXWiORY4l9o8EqOyHjkN4RK17LLi7H/s320/2012-11-13+008.JPG" width="320" /></a></div>
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Preheat oven to 450 degrees.<br />
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Place Pork Loin Roast on stable cutting surface. <br />
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Stab meat 6-8 times at even intervals, twisting the knife on insert to create a hole into which you can push a clove of garlic. Rub <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=GTS00001" target="_blank">Sel Gris</a>, Freshly Ground Pepper, and Olive Oil onto skin of pork. <br />
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Place pork, fatty side up, on <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FL002020" target="_blank">Deep Flexipat</a> on <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=MA435310" target="_blank">Perforated Baking Sheet</a> and into preheated 450 oven for 15 minutes. The high heat will serve to sear the pork on the outside to seal juices in, much like pan browning. <br />
<i><b> </b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOHW6cdhP07IbS-Y330Q3J2qfgtcHmh3UJMbbiFFmYvdFz9xfHktdCOrvDF5i0jslTYk7iL8BQCFxpaBisD4D78PlB-vv5cL25vQ3n-BJ7lGZGHhxF4B8GzaIflK96Ht1F6x0gDO3EzPt/s1600/2012-11-13+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOHW6cdhP07IbS-Y330Q3J2qfgtcHmh3UJMbbiFFmYvdFz9xfHktdCOrvDF5i0jslTYk7iL8BQCFxpaBisD4D78PlB-vv5cL25vQ3n-BJ7lGZGHhxF4B8GzaIflK96Ht1F6x0gDO3EzPt/s320/2012-11-13+017.JPG" width="320" /></a></div>
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While pork is roasting, combine marinade ingredients. After 15 minutes, turn oven temperature down to 325, open oven, and pour marinate over pork.<br />
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Roast pork in oven, basting every 15 minutes or so, until instant read thermometer reads 160 degrees at the thickest part of the meat.<br />
(I find this is approximately 15 minutes per pound, depending on thickness of pork.)<br />
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Once meat has reached an internal temp of 160 degrees, remove from oven, tent with foil, and let rest for about 5-10 minutes. <br />
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Lift pork onto cutting surface, and slice into half inch slices. <br />
(Never use sharp object on Flexipat)<br />
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Place on serving platter, and drizzle with pan juices. <br />
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Serve alongside Roasted Asparagus and Herbed Sourdough Bread. As pork is a versatile meat that can be paired with either red or white wine, a Pino Noir or a Chardonnay would complement this dish nicely. Roasted pears with brandied whipped cream would make a lovely finish to the meal. </div>
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If you used a <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FL002020" target="_blank">Deep Flexipat</a> to roast your pork, cleanup will take about 1 minute or less! </div>
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Simply spoon out remaining juices from the marinade and set aside for topping roasted veggies or accompanying meat, wipe out with paper towel, and briefly wash with hot soapy water in sink. </div>
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Your <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FL002020" target="_blank">Flexipat</a> will be clean and ready for your next meal! Enjoy!</div>
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<br />Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com1tag:blogger.com,1999:blog-9137514782895348486.post-40261109944541942542012-11-05T16:12:00.001-08:002012-11-05T17:11:19.912-08:00Our Family Birthday Tradition<br />
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Traditions are such an important part of life. If you think back to your own childhood, certainly the things that immediately come to mind are the "We always..." or "Each birthday we would..." statements. Well, having four kiddos with birthday nearly inside of a month means that one family tradition we have is one giant Fall birthday party, affectionately known as <i>The Ordway Children's Birthday Bash<b>.</b></i> Over the years, the party has grown in size, and changed in themes, but the location in our little country home has not. <br />
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We always serve a meal, and thus far, that meal has always consisted of Grandma B's homemade lasagna, Cesar salad and bread . After several years and a fair amount of entertaining large groups in our little home, we've learned the flow of the kitchen. The double sinks become coolers filled with drinks with a coffee bar to the right. Sharpie markers lay about to label drinks and plates. Food and utensils are all on the island, and some counter space is left open for the inevitable "stash" of drinks and "plates in process". Most importantly, the path to the trash is kept open and clear.<br />
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Oh the chaos of those first few years before we learned the nuances of serving a large group of people! However, over time, we have come to anticipate this time of celebration - being more able to relax and let go of the details, for a home inhabited by four small children will rarely be described as perfectly clean! The atmosphere is always light, and the air full of laughter and conversation. Smoke from the fire pit flows in through the open double doors and into the kitchen where it meets the savory aroma of dinner and the sweet smell of cake. With 50+ people in and around the small house, the wood stove is rarely, if ever, replenished, even on a chilly day!<br />
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One tradition we hold during this celebration is that of the home made birthday cake. Each child gets to choose both the flavor and shape of their cake. At first, this was relatively easy, as we had fewer children and a simple book of cake pictures to choose from. However, as their interests and exposures have changed.....my adherence to our family tradition has made the nights before the big day longer and longer as the cakes get more and more complicated. They are never cakes that will win a <i>Cake Boss </i>or <i>Pinterest </i>competition, at least in appearance. However, the kids don't see flaws or imperfections. They see Monster Trucks and Winnie the Pooh, Veggie Tales, Light Sabers, the X-Wing Star Fighter, and Minnie Mouse. As the children get older and gather more friends of their own, this tradition may change a bit to include separate parties for friends and family. While we've had 50 and even 60 here too....the house does have its limits...especially indoors! However, I hope they always cherish the memories, even if only through pictures, of <i>The Ordway Children's Birthday Bash </i>at our little house in the country.<br />
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<b>First Child....1st Birthday</b></div>
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<b>November 2006 </b><br />
I kept this one pretty basic. He got a frosted round - the rest of us had cupcakes with circus picks. <b><br /></b></div>
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<b>First Child...2nd Birthday</b><br />
<b>November 2007 </b><br />
Ah....and enter the first year of the children choosing their cakes! Caleb chose a Monster Truck.<b> </b></div>
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<b>First & Second Children: Ages 3 and 1</b><br />
<b>October 2008 </b><br />
Monster Truck again.....and a Cupcake Caterpillar.<br />
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<b>First & Second Children: Ages 4 and 2</b><br />
<b>November 2009 </b><br />
A lemon teddy bear and a chocolate football were in order this year. I was in labor with baby #3 all during the party, went for a stroll and straight to the hospital after the last guest left. Their little sister was sweet enough to allow them their birthday party without interruption.<br />
Football was the "theme" of this party.<br />
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<b>First, Second & Third Children: Ages 5, 3, and 1<br />November 2010</b><br />
If you can't guess - this year we celebrated in style with Veggie Tales.<br />
These particular cakes kept me up until about 4am the night before the party!!!<br />
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<b>First, Second and Third Children: Ages 6, 4, and 2</b><br />
<b>November 2011 </b><br />
Largely pregnant with baby #4, this was my year of escape. It was a Pirate Winnie the Pooh & Friends theme, and I attempted a standard sheet cake and ordered a sugar transfer. In my attempt to put an eye patch on Pooh and Friends, I choose the wrong frosting and it bled all over the cake. :-/ Ah well, you can't hit it every year!<br />
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<b>First, Second, Third & Fourth Children: Ages 7, 5, 3, and 1</b><br />
<b>November 2012 </b><br />
This was the year of Minnie Mouse and Star Wars. Try as I might to have an all encompassing Mickey & Minnie Mouse theme, my boys are growing up. Star Wars reined. <br />
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I encourage you to start a tradition for your family....whatever it may be<b>. </b>If cakes are not your thing, how about cocoa after school every Monday afternoon, or baked donuts every Saturday morning? The point is, it's the tradition that matters.....the creation of the phrase..."We always used to..." that will create lifelong memories. :-)</div>
<br />Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com0tag:blogger.com,1999:blog-9137514782895348486.post-20433248114212035482012-11-05T00:14:00.000-08:002012-11-05T00:50:11.836-08:00Celebrating a Little Pumpkin<div style="text-align: center;">
Recently, I had the privilege of co-hosting a baby shower for my dear friend. It was so fun to be able to play around with the colors and elements of the season while still keeping it feminine to celebrate the upcoming arrival of her baby girl!</div>
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<div style="text-align: center;">
The three conspirators...</div>
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Baby's paternal Grandma will teach her all about gardening and growing pretty flowers.<br />
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Being able to have a few of the Mama-to-be's own baby dresses was a special touch.</div>
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Notes to Mama and baby from friends and family.</div>
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The maternal Grandma-to-Be loves shoes......so will her granddaughter! </div>
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Celebrating love's sweet reward.</div>
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The atmosphere of the party was just lovely. Smiles and genuine
conversation abounded. While decorations add a special touch, your warm
and welcoming hospitality is truly what makes a gathering special.
People love to know they are welcomed and loved. </div>
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Happy entertaining, Friends!</div>
Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com0tag:blogger.com,1999:blog-9137514782895348486.post-76972865798594885152012-10-21T15:43:00.002-07:002012-10-22T13:14:34.248-07:00Grandma's Monkey Bread<div align="center">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0oiyabDeWPbAN-llVQ4JhkOT3ZENX2H9ziDCtoKqQRm4p_pCd4DWkxkjzoMScrj78Gby3CkxcCr31CObw2afpFb4lMEZrZK_3zZ7IcADVsNtj3UCFBM78KUufXCbkqWuyX5rwqfQRC8f/s1600/611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0oiyabDeWPbAN-llVQ4JhkOT3ZENX2H9ziDCtoKqQRm4p_pCd4DWkxkjzoMScrj78Gby3CkxcCr31CObw2afpFb4lMEZrZK_3zZ7IcADVsNtj3UCFBM78KUufXCbkqWuyX5rwqfQRC8f/s320/611.JPG" width="320" /></a></div>
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There's something about smell that evokes memories....the smell of sweet cinnamon bread and freshly brewed coffee wafting through the air, calling you from your bed and into the kitchen. Such smells not only beckon us now, but trigger fond memories of times past. I'll never forget when my own Grandma came to our house just to make cinnamon rolls with me. No, memories made in a Grandma's kitchen won't soon be forgotten. Our own kiddos always look forward to coming to Grandma B's house and waking up to <i>Grandma's Monkey Bread</i>....a simple and quick recipe that they had the chance to make with Grandma this morning for the first time.....and with the children, it took about 45 minutes from start to finish. </div>
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<b>Ingredients: </b></div>
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<b>1 15oz tube refrigerator biscuits (or 2, 7.5oz tubes);</b></div>
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<b>1/2 Cup (or 1 stick) of unsalted butter;</b></div>
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<b>1/2 Cup brown sugar;</b></div>
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<b>1/2 Cup granulated sugar;</b></div>
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<b>1/2 Cup chopped pecans;</b></div>
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<b>1 tsp cinnamon;</b></div>
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<b>1/4 tsp salt</b></div>
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<b><i>(Note: Grandma uses Immaculate Buttermilk Biscuits, which are non gmo, and free of artifical preservatives, hydrogenated oil and bleached flour</i></b><i>. <b>You can find them in the natural foods section of Fred Meyer.</b> <b>However, any refrigerator biscuits will work.)</b></i></div>
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<i>Open biscuit tin and cut biscuits into 1 inch pieces. </i></div>
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<i>(This is approximately 6-8 pieces per biscuit for a large biscuit, or 4 pieces each for smaller tubes)</i></div>
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<i>Mix together granulated sugar, cinammon, and salt.</i></div>
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<i>Roll biscuit pieces in the cinammon sugar mixture and drop into bundt pan. </i></div>
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<i>(Grandma uses the <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FM000486" target="_blank">Demarle Fluted Bundt Mold</a>, saving herself an hour of soaking and scrubbing! </i></div>
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<i>If you are not using a Demarle Flexipan - you will need to heavily grease the pan.)</i></div>
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<i>Sprinkle the remaining cinnamon-sugar mixture over the top of biscuits.</i></div>
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<i>Combine butter and brown sugar in bowl and place in microvave on high to melt butter. (Approximately 40 seconds)</i></div>
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<i>Pour evenly over cinnamon-sugared biscuits.</i></div>
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<i>Sprinkle chopped pecans over top.</i></div>
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<i>Bake at 350F for 25-30 minutes.</i></div>
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<i>Remove from oven and invert onto plate.</i></div>
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Grandma's "Little Monkeys" getting ready for their bread! :-)</div>
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Now, go make a memory!!</div>
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Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com0tag:blogger.com,1999:blog-9137514782895348486.post-25211239646501424642012-10-16T01:01:00.009-07:002012-10-16T01:12:55.691-07:00Tuscan Pizza Bowl<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICxzV0wqfIW63fShUSaWx9CBw1pnyutQ4gAJQRzDOxR4sXf7NR_o8nUnCnSaQOk1Yco7q8sd_FoI2AxfPI38AB-AnBQKsMKZMNqO5qtk6PSdLGEVuILR5ffL4pDWTdkSHNlM2dVWHWVuC/s1600/2012-10-14+084.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICxzV0wqfIW63fShUSaWx9CBw1pnyutQ4gAJQRzDOxR4sXf7NR_o8nUnCnSaQOk1Yco7q8sd_FoI2AxfPI38AB-AnBQKsMKZMNqO5qtk6PSdLGEVuILR5ffL4pDWTdkSHNlM2dVWHWVuC/s320/2012-10-14+084.JPG" width="320" /></a></div>
Last night's dinner was pretty exciting. I've been wanting to try this pizza bowl recipe for a while, and finally the ingredients in my refrigerator aligned with the recipe to make for a quick dinner that the boys were excited to help me make during the girls' nap time. Well, I should rephrase. The boys were thrilled at the idea of making a pizza bowl. (Who wouldn't be?!) However, when I mentioned it was going to be filled with veggies and no meat, they were not at all pleased.<br />
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Yet....there is some magic in having children help you prepare a meal. Slowly, there is a transfer of ownership. By the end of our 15 minute preparation time, Caleb had changed his tune from "No! Not veggie pizza....I can't stand veggie pizza!"......to "Oh boy! This looks delicious! I can't wait until it gets out of the oven!" (I am not making this up!) The boys ate half the pizza themselves. Next time, I will make two!<br />
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<i><b>Ingredients: </b></i> </div>
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<i><b>Herb Pizza Dough </b>(For instant gratification, Trader Joes has a great herb dough, ready to roll out. <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=DK001-2" target="_blank">Demarle kitchens also has a good dough mix </a>you can keep in the pantry, or lastly - make your own!)</i>; <i><b>1/4 Cup extra virgin olive oil</b></i>, <b>divided</b>; </div>
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<i><b>6 stalks asparagus, chopped; </b></i></div>
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<i><b>1 each red and yellow bell peppers, chopped; </b></i></div>
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<i><b>1/2 bunch of green onions (6-8), chopped; </b></i></div>
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<i><b>1 Cup baby spinach; </b></i></div>
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<i><b>1/2 Cup fresh basil leaves, chopped; </b></i></div>
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<i><b>2 Cups shredded mozzarella cheese</b></i>;</div>
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<i><b>1/2 tsp sea salt </b>(I use <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=GTS00001" target="_blank">Sel Gris</a>)<b>; </b></i></div>
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<i><b>1/4 Cup parmesan cheese;</b></i></div>
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<i><b>1/2 Tablespoon </b><a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=DHM00004" target="_blank">Roasted Garlic and Chive Herb Blend</a></i></div>
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<i>(You could experiment with herb blends too) </i></div>
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<i><b>Balsamic Vinegar </b>to drizzle</i></div>
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<i>(I love experimenting with flavored balsamics...tonight - Mediterranean & Fig)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6pBTAm70GKti2IpIBMoyQSfjtNOKeg39sl9nQ_aqXdtwnLO8y9cjT4i8KYdVtxFYNH_6Gia7OKpkaQCdpwAeBbnRwf5D_Mal2jTMDHk3AfMr9mwJwJ7LuPaydBlEtHpO13X1ScqSrTW1/s1600/2012-10-14+049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6pBTAm70GKti2IpIBMoyQSfjtNOKeg39sl9nQ_aqXdtwnLO8y9cjT4i8KYdVtxFYNH_6Gia7OKpkaQCdpwAeBbnRwf5D_Mal2jTMDHk3AfMr9mwJwJ7LuPaydBlEtHpO13X1ScqSrTW1/s320/2012-10-14+049.JPG" width="320" /></a></div>
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<i>Place dough on <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=RL006040" target="_blank">Roul’Pat</a> or other rolling surface. </i></div>
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<i>(Note: I do not use extra flour with the <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=RL006040" target="_blank">Roul'Pat</a>, for it is completely non-stick....but if needed, add flour to your work area. Also, I find that a <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=TA000104" target="_blank">rolling pin</a> well oiled from many uses also doesn't require much additional flour, especially with an oily dough such as pizza. I used none.)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MImRepM5Wr1OQv9MpAIOj2XttYcbftfZeguc5K5l7keMV6RbOJJExGaxy2whX-8lr-4lRypTjGC_aNBJPHI2k2gDN92auURhcRQjsbYiUe91qMd27iTPxv3AVc87X04IOdlAww_CmtTD/s1600/2012-10-14+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MImRepM5Wr1OQv9MpAIOj2XttYcbftfZeguc5K5l7keMV6RbOJJExGaxy2whX-8lr-4lRypTjGC_aNBJPHI2k2gDN92auURhcRQjsbYiUe91qMd27iTPxv3AVc87X04IOdlAww_CmtTD/s320/2012-10-14+014.JPG" width="240" /></a></div>
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<i> Put your children to work! :-) Roll out the circle large enough so that it will drape over your bowl. If it pools at the bottom like ours did, just roll the edges for a nice thick edge.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mnesray8zS4b7F3OzNkWX3eB0AVGIuUPNPbvzunNNyZ0xTTpT7OnapPhfcdEXYhx4SXmfQohFsIRI4NcNBXB4x4WtWdRUBSiRZ11wFy63HNVH6iWvMXV7duXrKU0XnIppSHPnK3t-3D9/s1600/2012-10-14+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mnesray8zS4b7F3OzNkWX3eB0AVGIuUPNPbvzunNNyZ0xTTpT7OnapPhfcdEXYhx4SXmfQohFsIRI4NcNBXB4x4WtWdRUBSiRZ11wFy63HNVH6iWvMXV7duXrKU0XnIppSHPnK3t-3D9/s320/2012-10-14+019.JPG" width="240" /></a></div>
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<i>Measure it out to make sure it's exactly the right size! (Just kidding - Caleb, like me, prefers precision!)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJYTCcnNSybCDau-XjZZUs8NBB0H037rK1q2wzKg1SO1-6XGwDsnbkOUNHsmXjoZuNTPmbj2zZX433OvYhMVxpTaYFXgt9R1jeK32J_IVWXfc-i7ujTsU2JD_OlssnsKLLvG31MrXs-zf/s1600/2012-10-14+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJYTCcnNSybCDau-XjZZUs8NBB0H037rK1q2wzKg1SO1-6XGwDsnbkOUNHsmXjoZuNTPmbj2zZX433OvYhMVxpTaYFXgt9R1jeK32J_IVWXfc-i7ujTsU2JD_OlssnsKLLvG31MrXs-zf/s320/2012-10-14+023.JPG" width="240" /></a></div>
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<i> Place mold upside down on <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=MA435310" target="_blank">perforated baking sheet</a>. I used the <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FM000374" target="_blank">Demarle Tart Mold.</a> </i></div>
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<i>Transfer the dough to lay over the inverted "bowl". </i></div>
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<i>(Note: With the <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=RL006040" target="_blank">Roul'Pat</a>, it peels right off. This is how I do pie crust too.) </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbPihz3Lfvkec7CcyFhR5IQhgUtS7fwk6W6BdHjEM9aXORwRHKo0_tN_27u51WTRBanpPR8opTjC2AAKdvR4gzM52LCOBXAfC0Z1x1_aedGN0w7fMPjBkfdXQaN1Xmn1uInMbRDHwL0xI/s1600/2012-10-14+037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbPihz3Lfvkec7CcyFhR5IQhgUtS7fwk6W6BdHjEM9aXORwRHKo0_tN_27u51WTRBanpPR8opTjC2AAKdvR4gzM52LCOBXAfC0Z1x1_aedGN0w7fMPjBkfdXQaN1Xmn1uInMbRDHwL0xI/s320/2012-10-14+037.JPG" width="240" /></a></div>
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<i>Trim or roll edges.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUijIa2996Y-zu0affE9ini8Ihmgzysjvd6xIGncS3Z74fzQRixS2aR8LRu9IT13wAOndjkKogf9lqZKXBtsx4-Y6q92IjFc3ky3rayFL2rVcyIO_rXX-Jbf-gsGhx2t-EgjOKOqOzXrk6/s1600/2012-10-14+041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUijIa2996Y-zu0affE9ini8Ihmgzysjvd6xIGncS3Z74fzQRixS2aR8LRu9IT13wAOndjkKogf9lqZKXBtsx4-Y6q92IjFc3ky3rayFL2rVcyIO_rXX-Jbf-gsGhx2t-EgjOKOqOzXrk6/s320/2012-10-14+041.JPG" width="320" /></a></div>
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<i>Bake at 425 degrees for about 12 minutes until crust is beginning to brown. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1Ay-RRSwuvQhSILJJS3hD6IdTb-fuD_uPVdlk-77DNQHKHBqWuGubXWbB8oFzvixkReGg7Hu1BKMo79vfSGiWiXNCHsyGs5SG8KB7JcizySTCoQdQHDRrecIl104zP8L2cVH5X4JItQC/s1600/2012-10-14+054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1Ay-RRSwuvQhSILJJS3hD6IdTb-fuD_uPVdlk-77DNQHKHBqWuGubXWbB8oFzvixkReGg7Hu1BKMo79vfSGiWiXNCHsyGs5SG8KB7JcizySTCoQdQHDRrecIl104zP8L2cVH5X4JItQC/s320/2012-10-14+054.JPG" width="320" /> </a></div>
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<i>While dough is baking, chop veggies and mix with salt and 1-2 T extra virgin olive oil. Set aside.</i> </div>
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<i>Flip the baked dough over, and peel out or remove bowl form. </i></div>
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<i>Place baked dough directly onto <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=MA435310" target="_blank">perforated baking sheet</a>.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksn6l6zWWgjCidqm2YokZfWv7AegLJAWOWduZhwnli69UhjJEY2GvVSv6drU2yyR9xIIt1MNO2Kfgl-N_AEyTAW4ocwAU25nusESXTIE2kvp6Irwk7MFsSHOtbRm1YnlgXjyKBylxCVso/s1600/2012-10-14+058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksn6l6zWWgjCidqm2YokZfWv7AegLJAWOWduZhwnli69UhjJEY2GvVSv6drU2yyR9xIIt1MNO2Kfgl-N_AEyTAW4ocwAU25nusESXTIE2kvp6Irwk7MFsSHOtbRm1YnlgXjyKBylxCVso/s320/2012-10-14+058.JPG" width="240" /></a></div>
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<i>Brush inside of bowl with approximately 1 T extra virgin olive oil using a <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=TA000113" target="_blank">pastry brush</a>.</i></div>
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<i>Dump veggies into pizza crust bowl</i>.</div>
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<i>Mix cheeses and herbs together, then sprinkle cheese over the veggies. </i></div>
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<i>Drizzle with balsamic vinegar.</i></div>
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<i>Return pizza to oven for approximately 5-7 minutes, or until cheese is melted and bubbly. </i></div>
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<i>Applaud the proud little chefs! </i></div>
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<i> Dinner is served. Enjoy!</i></div>
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<i>(And you just might have enough veggies in this one, you can skip making a salad!)</i></div>
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Recipe adapted from <i>Demarle at Home 2011/2012 Catalog</i>.</div>
Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com1tag:blogger.com,1999:blog-9137514782895348486.post-64315792180317094112012-10-12T18:21:00.004-07:002012-10-13T01:27:37.309-07:00Meatloaf Cupcakes with Smashed Potato Frosting<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJvtMGrWrinBrK9Bgy-fK15OazR3Q8rUOjzgB9Q4Pkqdokwvpm-b2oLBXKuS3DPEYCms896p9jDhWdgj2evAZXmT196-xwF8RojqfYuM9J77dGkQlQ3uq_BURbtnamqodvben5-RWQAIx/s1600/2012-10-11+084.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJvtMGrWrinBrK9Bgy-fK15OazR3Q8rUOjzgB9Q4Pkqdokwvpm-b2oLBXKuS3DPEYCms896p9jDhWdgj2evAZXmT196-xwF8RojqfYuM9J77dGkQlQ3uq_BURbtnamqodvben5-RWQAIx/s320/2012-10-11+084.JPG" width="320" /></a></div>
Last night was one of those nights when after too many recent meals of pizza, Subway, or burgers on the go....I really needed just to make dinner at home. Bedtime needed to come early, and the thought of taking all 6 of us, (cranky ones and all), to a sit down restaurant sounded unpleasant and expensive. I've also been making an effort to include the children in making dinner at least once a week. And, as any parent knows, this slows the process by quite a bit. :-)<br />
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However, I had no energy and wanted to do nothing but dump, stir, and bake. Enter.....<i>Meatloaf Cupcakes with Smashed Potato Frosting</i>!! It's something that sounds yummy to the kiddos, is easy for them to help me with, and requires little coaxing for them to eat. Perfect. <br />
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And on such nights as this, I have no energy for chopping, extensive measuring, or cleaning. THESE are the nights when having some <a href="http://www.mywildtree.com/JuliaHuynh/" target="_blank">healthy "dump and stir" mixes</a> on hand are critical to successfully eating at home without caving to junk food. I do have an <a href="http://www.foodnetwork.com/recipes/rachael-ray/meatloaf-muffins-with-barbecue-sauce-recipe/index.html" target="_blank">awesome meatloaf recipe</a> thanks to Rachael Ray. But again, no chopping or intensive measuring tonight! (Yes folks, despite loving to experiment in the culinary arts, I'm no
Supermom. Some good news though, for those inclined to worry, the word on the street is that she
doesn't really exist! )<br />
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<i>Ingredients: Wildtree Just Like Mom's Meatloaf Mix, 2lbs Lean Ground Beef, New Potatoes (from our garden!!!), a clove or two of garlic, and I think I also used a couple of eggs, chili sauce, soy sauce, milk, and a pat of butter. </i></div>
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<i>Proof that the potatoes are from our garden. But really, just a proud Mama showing off her little boy. Because when you're almost 5....digging for gold and potatoes are equally as awesome!</i></div>
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<b> </b> </div>
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<i>Helping Mama. (Thank goodness for mechanical scoops!) </i></div>
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<i>Just under 2lbs of meat did fit into 12, 4oz muffin cups, but they were packed full. </i></div>
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<i>Pack the meatloaf down into the muffin cups. </i></div>
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<i> Boil new potatoes and a couple of garlic cloves until a fork can plunge through them easily. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4EW-WprS-_JTESYvMsAci7SfFYUEsxdQbl1OkVgEhi5rD5hJvYLqQLUkRiWsKnie6o8CeDsmd5KRNAle9d2i8cEMfeLoAFg6n1SAIXldqBdv3McvK0HC_1IyZ0gvAZojefoG0LQmax4Cy/s1600/2012-10-11+059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4EW-WprS-_JTESYvMsAci7SfFYUEsxdQbl1OkVgEhi5rD5hJvYLqQLUkRiWsKnie6o8CeDsmd5KRNAle9d2i8cEMfeLoAFg6n1SAIXldqBdv3McvK0HC_1IyZ0gvAZojefoG0LQmax4Cy/s320/2012-10-11+059.JPG" width="320" /></a></div>
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<i> Drain and "smash" in pot by hand. Drop in a pat of butter and splash of milk. Salt to taste. (Note: I prefer to use a <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=GTS00001" target="_blank">finishing salt</a> for it's softer, milder flavor. It doesn't get that "too salty" flavor as quickly. [I used Sel Gris here.] It sounds strange, I know, but you just have to try it to believe it.) </i></div>
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmZqLINsvwX9uhMCvgeYDYLlzXQVLY2XsDUjRoS_apSTkE-UMSZ3Tyqbrj_RPyc922NC18UMa4fRhyzYIwupX3TJHXZegQqbIDRqFXu4MkcT1eA6vPSgs74T5ccOxmjDpuL5EC90ISSNV/s1600/2012-10-11+068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></i></div>
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<i>Bake meatloaf cupcakes at 450 for about 20 minutes. </i> </div>
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<i>Unmold meatloafs from the <a href="http://www.mydemarleathome.com/shop/productdetail.aspx?id=US6086&prod=FP002051" target="_blank">Demarle Straight Muffin Tray</a>. (Yes - shameless product plug here, and I know meatloaf up close is not pretty, but can you see that you have NO STICKING with no added oil?! 30 second cleanup - max! This virtually eliminates the scrubbing of dinner dishes...every time. </i></div>
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<i>I LOVE my Demarle Flexipans!!!)</i></div>
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<i>Frost each cupcake with smashed potatoes. (Yes, the kiddos can help with this part too.)</i></div>
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<i>Drizzle your favorite bbq sauce, and grind some pepper (for the adults). For veggies, either throw together a quick salad, or....pull the baby carrot card and call it good! :-)</i></div>
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<i>Dinner is served!!</i></div>
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<i>Sit back, relax with a full tummy, and feel good that you avoided the fast food trap! :-)</i></div>
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<br />Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com4tag:blogger.com,1999:blog-9137514782895348486.post-24979508525071464122012-10-10T14:56:00.003-07:002012-10-10T14:57:34.973-07:00A Simple Cup of Coffee<div class="separator" style="clear: both; text-align: center;">
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Recently, I've spoken with several friends who have mentioned that entertaining is not their gift. It seems a fair amount of fear is associated with the idea of having people over into their "less than perfect" homes.....(you know - the kind that isn't perfectly polished, features a laundry pile rivaling Mt. Vesuvius, has a few dust bunnies hopping about, splattered windows, sticky counters and floors, piles of shoes cluttering the entryway - right next to the baskets where they belong, and papers scattered about). Oh, wait! I just described the state of my house....most of the time. You might have happened upon it once or twice in a fully clean state, "Martha Stewart Style" but not likely....and not often. <br />
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My friends also mentioned major trepidation surrounding their cooking and baking skills. People often don't feel comfortable cooking or baking for people, because they either don't know any good recipes, feel that theirs are inferior, or the whole process just takes too much time and energy.<br />
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Overall, the consensus is that the process and time associated with cleaning and preparing food for guests is just too stressful! So, they don't often entertain guests. Period. <br />
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Hence....the genesis of this post. Because...here's the deal. Similar to the issues the modern man or woman faces when staring into the face of airbrushed perfection via magazines or larger than life window decor, we also face that same pressure for perfection when viewing model homes, Better Homes & Gardens, and Food magazine. Sure, I don't know anyone who doesn't enjoy passing through the pages of a well illustrated food magazine. I could personally look at them for hours.<br />
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But amazing recipes, clean houses, and beautiful food aside.....I encourage you to think to the heart of the reason that people visit each other in the first place: relationship. People love to feel invited and welcome. From my own experience - when I enter a home that appears "lived in", I simply feel relaxed and at home. I don't have to run all of the guilty and insecure thoughts through my head regarding why I can't also constantly maintain such a standard....(despite having 4 small kids at home).<br />
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So, I implore you to ask yourself the following questions next time you feel hesitant to call someone for a morning play date or a last minute dinner invitation:<br />
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<li> How do <i>I</i> feel when I walk into someone's messy home? Am <i>I</i> disgusted and judgmental? </li>
<li>When<i> I</i> am invited to someone's home, am<i> I</i> upset when the food presented before <i>me</i> is not perfectly presented or gourmet?</li>
<li>Does it bother <i>me </i>when someone else doesn't cook with all organic or whole grains?</li>
<li>Am <i>I </i>insulted if I'm not offered muffins or treats every place I visit? </li>
<li>Do <i>I </i>truly mind if the coffee I'm offered isn't the best? </li>
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I'm going to guess that you answered "no" to all of the above questions. And, while food is a valuable thing indeed, (after all, we can't live without it.....and our social lives often center around it), relationships matter even more.<br />
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Might I then suggest, my friend, that you start with a simple cup of coffee. Some like cream and sugar. Some like it black. Instructions either come with the pot or are on the bag of coffee. Most resources say 2 Tbsp ground coffee per 6oz water. We all have our preferences. If coffee seems like too much - offer tea. It can't get much easier than hot water and a tea bag. Even a glass of water will do. <br />
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Once you have broken your initial entertaining "comfort barrier", you can experiment by slicing up fruit, baking a simple cookie recipe, or having pizza and salad for dinner. I hope you'll find some great recipes and entertaining ideas here on my blog! <br />
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Opening your home to guests can be a fun, rewarding experience. It can be a chance to dabble in the "art of food", to decorate and explore, to try new things. You can delight and surprise your guests with details meant to make each of them feel special. However, before any of this can take place....you first have to be willing and comfortable to invite.<br />
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So....to a simple cup of coffee.....and friendship!!Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com4tag:blogger.com,1999:blog-9137514782895348486.post-72148627913304384852012-10-03T13:06:00.004-07:002012-10-03T23:01:24.792-07:00The Jungle MonkeyNot to be dramatic with the recipe titles here, but when you have 4 small children age 6 and under, creative naming goes a long way in creating recipe favorites (especially when trying to "sneak" in some nutritious elements!)<br />
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The <i>Jungle Monkey </i>has become our family's "go to" for a super quick meal replacement or nutritious afternoon snack....and the kiddos love it, because it is a chocolate shake!!!<br />
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<i><b>Ingredients: 3 Bananas, 3-4 Cups Ice, 1 Generous Cup Spinach, 1 Cup Unsweetened Vanilla Almond Milk, 1/4 Cup Natural Peanut Butter, 1/4 Cup Unsweetened Cocoa Powder, 2 Tbsp Honey</b></i>, <i><b>2 Tbsp Flax Meal</b></i></div>
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<i><b>Makes about 8 Cups </b></i></div>
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I place all ingredients into my Vitamix in the ingredient order listed above.<br />
<i>(The key here is to have the large, soft fruit at the bottom to get the<b> </b>blades engaged and processing. Then the ice and spinach are easily incorporated and completely blended.)</i><br />
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Turn the blender to high, using the tamper as necessary to push the ingredients into the blade while processing. And, in about 30 seconds......your Jungle Monkey is ready to serve (possibly in the car en route to your destination!)<br />
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Note: Spinach is a nutrient dense, antioxidant rich addition to many smoothies. It has a sweet, mild flavor that can be easily incorporated into the recipe without changing it's flavor.<br />
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However, it is key to make sure you don't add more spinach than will be masked by your other fruits or sweeteners. (Trust me, I have pushed the envelope on this one and lost!) I suggest you start with the ratios I suggest, then alter the amounts based on your own families' taste. For instance, increasing the amount of unsweetened cocoa will darken the color of the drink, but will require more honey....but increasing both will further mask any spinach "over dose" errors, whereas adding more peanut butter can end up dominating the flavor balance of the drink. <br />
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Also, using local, raw honey has the added benefit of helping to ward off / lessen allergies.<br />
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Enjoy...and happy experimenting!Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com0tag:blogger.com,1999:blog-9137514782895348486.post-11972377208847070802012-10-02T18:11:00.003-07:002012-10-02T19:57:19.492-07:00Baked Egg & Ham CupsBreakfast is the <i>most important </i>meal of the day....the one that
lights the "kindling" for the metabolic fire that is to burn and sustain
us for the rest of the day. Because of this, it's best to start off with a balanced meal including both complex carbohydrates and protein. <br />
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Yet, around our house, (and I'm guessing we're not alone here), mornings are a bit rushed and hectic! We scramble about trying to get 4 kiddos dressed, fed, and in the car to drop our oldest off to 1st grade, and my husband tries to beat the rush out the door. <br />
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Enter..Baked Egg & Ham Cups! Taking less than 5 minutes to prep and get into the oven, and 20 mintues to bake...a batch of these can get the family through a couple of breakfasts...(more if you're not a family of 6!). The best part of this is - it's a super simple recipe that the whole family will eat.<br />
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<i><b>Ingredients: a dozen eggs, 3 pieces of sliced ham (or 12 pieces of deli meat), & garlic powder.</b></i> </div>
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(Possible Accompaniments: Whole Grain English Muffin, Laughing Cow Cheese, Favorite Sauce, Spinach, or Arugula)</div>
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I cut the ham into 4 pieces/slice, and place 1 slice in each cup of my Demarle Straight Muffin Tray;</div>
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Crack 1 egg into each of the 12 muffin cups and sprinkle with garlic powder;<br />
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Bake at 350F for 20-22 minutes;</div>
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Let cool for a few minutes, then remove from pan and serve! (I like them on a toasted whole grain English muffin with a wedge of Laughing Cow Light cheese. It is also delicious to take this base and add some arugula or spinach and drizzle with your favorite sauce.) </div>
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Left overs stored for tomorrow's breakfast on the go!</div>
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Enjoy!!</div>
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Note: While you might be tempted to add salt before baking, I find the salt makes the egg whites a bit tougher when baked in this way. Hold off on adding any salt until you are ready to serve. I find the garlic and ham go a long way in flavoring the eggs, and I often don't add salt at all. </div>
<br />Anonymoushttp://www.blogger.com/profile/04949216053279202700noreply@blogger.com2tag:blogger.com,1999:blog-9137514782895348486.post-13207982784892093192012-10-01T01:24:00.001-07:002012-10-01T23:10:11.560-07:00Just Married! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijq3hDyMA0klReXc2zujf9Cd9tS4r9KT9g753AT36quGFwswj_8eZnhgl6JL6R49_LBP7ZiOjUiqdf0aqxXxGVEQP3GZVTaHmpA6ubLWezfbnYB_UUxK3KhyCO9YEvicuFCSyP5xeB5Edu/s1600/038.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijq3hDyMA0klReXc2zujf9Cd9tS4r9KT9g753AT36quGFwswj_8eZnhgl6JL6R49_LBP7ZiOjUiqdf0aqxXxGVEQP3GZVTaHmpA6ubLWezfbnYB_UUxK3KhyCO9YEvicuFCSyP5xeB5Edu/s320/038.JPG" width="320" /></a>The Marriage of Culinary Adventure and Blogging in Mama Ann's kitchen has finally taken place. Because experimenting with food is my passion, and writing is my best form of expression - the collision of the two was inevitable. <br />
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I don't have a fancy camera yet (hints to the family and husband).....but oddly, if not surprisingly, I have been taking pictures of my food for a very long time, so I may indeed be able to dip back into the past for a few pictures and recipes alike!<br />
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I am known to be a bit of a "Pinch and Dasher", often substituting a little of this for that, so it's hard to nail down my recipes. But to the end of capturing it all in my blog....I'll give my best shot!<br />
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My culinary goal is to delight the taste buds and please the eye using whole, natural foods, avoiding preservatives and making healthy choices as often as possible. I'm not a purist in this....nor am I seeking perfection. I simply try to make the best choices I can whenever I can. <br />
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If you're interested in following our family's <i>Life Bites</i> in addition to our<i> Culinary Adventures</i>....meet us on over at <a href="http://gourmettogerber.blogspot.com/" target="_blank">Gerber to Gourmet</a>. (Yes, by the title of my "Life Blog", you can tell that food may indeed be at the very center of my existence!) :-)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSD54q2WAZetrJQe9L4gtDjnYAMqor9IASZTzwdOi-4uGUfK9VmO27mtguqus6pMg5dBxMvoT8-hPW9IQMt3Zf5t8yRGy9gq7SrMTEYw7nGhdmfUrPtnZZDjZhjEYNVZgCG77tiNZci64/s1600/003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSD54q2WAZetrJQe9L4gtDjnYAMqor9IASZTzwdOi-4uGUfK9VmO27mtguqus6pMg5dBxMvoT8-hPW9IQMt3Zf5t8yRGy9gq7SrMTEYw7nGhdmfUrPtnZZDjZhjEYNVZgCG77tiNZci64/s320/003.JPG" width="320" /></a><br />
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Patience may be the key to our Blogger-Reader relationship, for Cook-Bake-Write though I love.....laundry, dishes, and the wiping of dirty faces and sticky hands consumes the majority of my time. And how could I forget the snuggles and stories? I wouldn't trade a minute of those...for anything!<br />
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So, then, shall we embark, Dear Reader? From this day forward.....<br />
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