tag:blogger.com,1999:blog-1367202331662440312024-03-12T22:44:21.801-04:00EVERYDAY SISTERSEllen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.comBlogger385125tag:blogger.com,1999:blog-136720233166244031.post-6726786739095108232022-12-20T22:47:00.003-05:002022-12-20T22:50:45.908-05:00Potato Latkes<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRA8P2roCDn2zqGnaTSxqsdW8bJXOacR4OJb14GUyNvZJ4aekE-ps6SvGLyvDqrdot8QYV2D3BjGv4t8vRFi8v5AfkzFzqmkVwou01Wqou5obTnASO_G-EpxNkPI7SPwxUBqw0wFIvLbG2kDd1pnxGev8euI1ny6MnClNOrUboBGVGaqGg-6C44sY/s4032/Latkes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRA8P2roCDn2zqGnaTSxqsdW8bJXOacR4OJb14GUyNvZJ4aekE-ps6SvGLyvDqrdot8QYV2D3BjGv4t8vRFi8v5AfkzFzqmkVwou01Wqou5obTnASO_G-EpxNkPI7SPwxUBqw0wFIvLbG2kDd1pnxGev8euI1ny6MnClNOrUboBGVGaqGg-6C44sY/w300-h400/Latkes.jpeg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkiKWEIMlOKyNNoULXanaxLSMUuNtGcp_F8cpdMlXebID7oUmizuHg3cPInHbuRb2NMKNpGKbjov4uZo3G3FRl8LeUiz3Xrqa-Iebu55okHGHnYPICTWb1egG14NKzQxDygZKk3rmc41RhGElvx_cA5QXggMJZYqSHRA9dhr3woE_MnBpYtGZVLI/s4032/Latkes%201.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkiKWEIMlOKyNNoULXanaxLSMUuNtGcp_F8cpdMlXebID7oUmizuHg3cPInHbuRb2NMKNpGKbjov4uZo3G3FRl8LeUiz3Xrqa-Iebu55okHGHnYPICTWb1egG14NKzQxDygZKk3rmc41RhGElvx_cA5QXggMJZYqSHRA9dhr3woE_MnBpYtGZVLI/w300-h400/Latkes%201.jpeg" width="300" /></a><img alt="Buncee - Hanukkah" class="n3VNCb KAlRDb" data-noaft="1" jsaction="load:XAeZkd;" jsname="HiaYvf" src="https://cdn.edu.buncee.com/assets/32bd4525f8f640ac2c77779e764804b4/dreidel.gif?timestamp=1543351127" style="height: 438px; margin: 0px; text-align: start; width: 501.4404761904762px;" /></div><p></p><p style="text-align: center;"><span style="font-size: large;"><b><span style="color: #2b00fe;"> </span><span style="color: #0b5394;">HAPPY HANUKKAH </span></b></span></p><p style="text-align: center;"><span style="font-size: medium;">You can not have Hanukkah without Potato Latkes! We only make these once a year and they are so delicious. Super easy to make, just a little time consuming but definitely worth the time.</span></p><p style="text-align: center;"><span style="font-size: medium;"><br /></span></p><span style="font-size: large;">Ingredients:</span><br /><span style="font-size: medium;"><br /></span><span style="font-size: medium;">5 lb bag of Yukon Gold Potatoes</span><div><span style="font-size: medium;">2 large onions</span></div><div><span style="font-size: medium;">1 Tablespoon salt</span></div><div><span style="font-size: medium;">1/4 cup Matzoh meal (you can also use flour)</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Preparation:</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Using a food processor with both the bottom blade and top grater attachment on </span></div><div><span style="font-size: medium;">grate two large onions and transfer grated onion to a large bowl. Next using the same attachments process 1/2 the potatoes and transfer to the same bowl with the onion. Lastly remove the bottom blade from inside the food processor and just use the top grater attachment to process the rest of the potatoes. You will now have 1/2 the potatoes as "mush" and half the potatoes shredded. In a large bowl add all the potatoes, onions and the rest of the ingredients and mix until well blended.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Heat a large skillet with about 1/2 inch of vegetable oil. (If you have more than one large frying pan you may want to use two to make the frying of the latkes go faster). I like to take spoonfuls of the potato mixture and squeeze out the extra liquid using my hands and place mounds of the potatoes into the hot oil pressing down lightly with the back of the spoon. Let potatoes get nice and golden brown on one side and then flip them over to brown on the second side. Once both sides are golden brown remove with spatula and place on paper towels to drain. Repeat this until all the potato mixture is used up. Serve hot!</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">You can store these in the refrigerator and reheat in the oven or air fryer. Latkes also freeze really well. Freeze in a single layer and then you can store in a ziplock bag in the freezer and just take out a few at a time and reheat in the oven or air fryer.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span><p style="text-align: center;"><span style="font-size: medium;"><br /></span></p></div>Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-42355562096743487032021-07-10T09:30:00.001-04:002021-07-10T09:30:00.199-04:00Cripsy Pasta Chips<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoY6mSHQ38VSOalpz-Kbs0FVAQkUSmQjW7qvvO4z9mkzkz5fwkd3194shynuOwFFSI1P90b_Al2UeFDzED27yz2smWOIgODqv2yCZ68ZYxPzcZDbDAAkMmtLg7BXTovYoD_TqqY55274/s2048/PASTA+CHIPS.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoY6mSHQ38VSOalpz-Kbs0FVAQkUSmQjW7qvvO4z9mkzkz5fwkd3194shynuOwFFSI1P90b_Al2UeFDzED27yz2smWOIgODqv2yCZ68ZYxPzcZDbDAAkMmtLg7BXTovYoD_TqqY55274/w300-h400/PASTA+CHIPS.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This is a MUST try. So super easy and a really surprising yummy and satisfying snack. We saw this on Tiktok and couldn't resist giving this a try. I'm adding this to a charcuterie board that I am making for friends and I know it will be a hit.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">8 oz cooked pasta (any shape)</div><div class="separator" style="clear: both; text-align: left;">2 Tablespoons olive oil</div><div class="separator" style="clear: both; text-align: left;">2 Teaspoons garlic powder</div><div class="separator" style="clear: both; text-align: left;">2 Teaspoons Italian seasoning</div><div class="separator" style="clear: both; text-align: left;">1/3 Cup parmesan cheese</div><div class="separator" style="clear: both; text-align: left;">salt and pepper to taste</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Drain pasta well and add all ingredients to cooked pasta and stir to coat. Feel free to go heavier or lighter on seasoning as you see fit. Place a small amount of pasta in a single layer in the basket of your air fryer. Air fry for 10 min or until your chips are golden brown. Check around the 8 min mark until you can see how long you may need for your specific air fryer. Enjoy </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /> <p></p>Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-3622153422981823592021-07-08T09:00:00.009-04:002021-07-08T09:00:00.197-04:00Spinach Basil Pesto<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hylSeL_BkkOiNc26lLQ4lEUB5kbyaOI-_X5gJYmK-fJh1usDrYh6Lam4nhgdTSezbVKQ7j_oME7bSEleEkDxeFBnOThBOCi-5eNCl9RaBVmNpd5oQIYtnhwK4hyphenhyphenay6olO3-gFiBoVtw/s2048/SPINACH+BASIL+PESTO.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hylSeL_BkkOiNc26lLQ4lEUB5kbyaOI-_X5gJYmK-fJh1usDrYh6Lam4nhgdTSezbVKQ7j_oME7bSEleEkDxeFBnOThBOCi-5eNCl9RaBVmNpd5oQIYtnhwK4hyphenhyphenay6olO3-gFiBoVtw/w300-h400/SPINACH+BASIL+PESTO.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This is a new staple in my house. I make fresh batches every other day so it is always in a jar in my fridge. My kids literally put this on EVERYTHING. My oldest daughter's favorite way to eat this is spread on a piece of crusty bread with a drizzle of balsamic glaze! Soooo super good and this is really so simple to make if you have a small food processor or blender.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4 big cloves of garlic</div><div class="separator" style="clear: both; text-align: left;">1 1/2 Cups baby spinach</div><div class="separator" style="clear: both; text-align: left;">1 Cup fresh basil</div><div class="separator" style="clear: both; text-align: left;">1 Tablespoon pine nuts (omit this if anyone has an allergy to nuts)</div><div class="separator" style="clear: both; text-align: left;">1/3 Cup grated parmesan cheese</div><div class="separator" style="clear: both; text-align: left;">5 Tablespoons olive oil (more or less to your taste)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preparation:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place the garlic cloves whole into your food processor or blender and pulse until finely chopped. Now add spinach, basil and pine nuts and blend until broken down. Next add your parmesan plus 1-2 tablespoons of oil. Blend again until pesto starts to come together. Add more olive oil until desired consistency. You can service immediately or cover and refrigerate and store up to a week but it won't last that long!!</div><br /><p></p>Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-62255652755287080482021-04-27T11:47:00.004-04:002021-04-27T12:13:56.910-04:00Chocolate Avocado Pudding<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgQHukuZrp0ESJ6GMeRIzFHbIQgxW-r0Ym-1T4qTy2k9TPDN_mUwvlgpSh3QI-Hvt4VHQxztXn0M57YtFZil_Or-Fh5JrX05sUSYl_6I0ibDToSHpv0JUl-t6IPZiEb-1LYsyTL-H7Ps/s2048/Chocolate+Avocado+Pudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgQHukuZrp0ESJ6GMeRIzFHbIQgxW-r0Ym-1T4qTy2k9TPDN_mUwvlgpSh3QI-Hvt4VHQxztXn0M57YtFZil_Or-Fh5JrX05sUSYl_6I0ibDToSHpv0JUl-t6IPZiEb-1LYsyTL-H7Ps/w300-h400/Chocolate+Avocado+Pudding.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"> This recipe is so super simple. It's a great way to use up your avocados before they go bad. I'm so tired of throwing avocados when no one eats them. This recipe is perfect because you can use them right when they get a little too soft to eat them and I always have all of these ingredients on hand in my pantry. It's also awesome because you throw everything into a blender or food processor and it literally takes less than 5 minutes to make. It's a super smooth and dark chocolatey dessert!</div><p></p><p><br /></p><p>Ingredients:</p>2 ripe avocados<br />1/2 cup unsweetened cocoa powder<br />2/3 cup brown sugar<div>1/3 Almond milk<br />2 teaspoons pure vanilla extract</div><div>pinch of ground cinnamon<br /><div>pinch of salt</div><div><br /></div><div>Preparation:</div><div><br /></div><div>Add all ingredients into a blender or food processor and blend until smooth. Spoon into a bowl and chill in the refrigerator for at least 2 hours to set up. Enjoy!</div></div>Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-1195304728899379772021-04-06T06:19:00.000-04:002021-04-06T06:19:01.964-04:00Honey Comb Candy<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1z_M3HRZu1-bhMbYTDFibHd1ER3PFo9WD3CRQxIm1anAzMeIY33bVp6iZDP9CeyDEhJeO-3SFttOYWPJqckmJVemdo7womKG_b6jzbwKQPR7yKShc5dowy-Bo1jGuhNO8EXGy4ceCz0/s2048/885FE01A-0EA4-4964-991E-41E3134EF52E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2044" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1z_M3HRZu1-bhMbYTDFibHd1ER3PFo9WD3CRQxIm1anAzMeIY33bVp6iZDP9CeyDEhJeO-3SFttOYWPJqckmJVemdo7womKG_b6jzbwKQPR7yKShc5dowy-Bo1jGuhNO8EXGy4ceCz0/s320/885FE01A-0EA4-4964-991E-41E3134EF52E.jpeg" /></a></div><br /><p></p>
I got really into candy making a few months back. Out of all the recipes I tried, my favorite recipe to make was honey comb. Its looks really impressive but it is super simple to make. You can make it plain or dip it into melted chocolate. I have also added chopped nuts to create a honey comb nut brittle (although if you add nuts you do deflate the honey comb a bit). Anyway you make it, it is a real crowd pleaser. At least my work friends think so. I found this particular recipe while searching through Pinterest. The only addition I made was a pinch of salt. You can find the recipe <a href="https://www.kellylynnssweetsandtreats.com/foolproof-honeycomb-candy/" target="_blank">here</a>. <div><br /></div><div>Ingredients: </div><div><br /></div><div>1 Cup White Granulated Sugar </div><div>1/4 Cup Light Corn Syrup </div><div>2 Tablespoon Honey </div><div>1/2 Cup Water </div><div>2 Teaspoon Baking Soda </div><div>Pinch of coarse salt (optional)</div><div><br /></div><div> Preparation:
Line and 8x8 inch baking pan with parchment paper
In a large pot on the stove top, over medium-high heat, add the sugar in an even layer to the bottom of the pan. Pour the corn syrup and honey over the sugar and then pour the water to moisten all the sugar. Do not Stir! Cook mixture until the temperature reaches 300-degrees Fahrenheit on a candy thermometer.
Remove the pot from the stove and whisk in the baking soda for a few seconds, until mixture stops foaming up. Pour mixture immediately into prepared pan. Let honeycomb set for at least an hour, or until completely hardened, before breaking into pieces (I used my hands).
Option: Coat honeycomb candy in chocolate.
Store candy in an airtight container. Candy stays fresh and crunchy for 3-4 days.</div>Nanci Waldmanhttp://www.blogger.com/profile/05575703398083395794noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-17552162417771015902021-02-13T11:52:00.001-05:002021-02-13T11:52:02.343-05:00Fried Deviled Eggs<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHU16ltPDFrFKvUGAoljV4eZP0tpJzddyVP3Fz7-E6nWvv0X2eaTfXbocIpGfuaVKBKqUFr_zMW0_-KMLgFKxdGjSlShWdkbCvTXHUcd4T1sAs2K59g_jd4hwUsMRKSXHqWU5drIM_Sg/s2048/BDF88FDB-DEC7-424E-84B7-CC7C86D50293.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHU16ltPDFrFKvUGAoljV4eZP0tpJzddyVP3Fz7-E6nWvv0X2eaTfXbocIpGfuaVKBKqUFr_zMW0_-KMLgFKxdGjSlShWdkbCvTXHUcd4T1sAs2K59g_jd4hwUsMRKSXHqWU5drIM_Sg/w300-h400/BDF88FDB-DEC7-424E-84B7-CC7C86D50293.jpeg" width="300" /></a>\</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">These are such a delicious appetizer! If you love Deviled Eggs, you will LOVE, LOVE, LOVE these!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><u>For egg yolk mixture:</u></div><div class="separator" style="clear: both; text-align: left;">6 hardboiled eggs, cooled</div><div class="separator" style="clear: both; text-align: left;">2 Tablespoons mayonaise</div><div class="separator" style="clear: both; text-align: left;">1 Teaspoon yellow mustard</div><div class="separator" style="clear: both; text-align: left;">1 1/2 Teaspoons of sweet relish</div><div class="separator" style="clear: both; text-align: left;">1/8 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">1/8 teaspoon black pepper</div><div class="separator" style="clear: both; text-align: left;">Paprika for garnish</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>For frying egg whites:</u></div><div class="separator" style="clear: both; text-align: left;">1/2 cup flour</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">3/4 cup panko bread crumbs</div><div class="separator" style="clear: both; text-align: left;">salt and pepper </div><div class="separator" style="clear: both; text-align: left;">oil for frying</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preparation:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Separate the yolks from the whites and place yolks in a small bowl. Add mayo, mustard, relish, salt and pepper and mash and mix together until yolk mixture is nice and smooth and set aside. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In 3 shallow bowls add flour in one, a beaten egg in another and panko bread crumbs in the 3rd. Season all 3 bowls with salt and pepper. In a large shallow frying pan add about 1/4 cup of vegetable oil and heat on med/high heat. Take egg whites and first dip in flour, then in egg and last dip in panko. Once all egg whites are coasted place in hot oil and fry until both sides of egg white are brown. Remove and let drain on paper towels.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Once all egg whites are fried and cooled slightly you can add your yolk mixture into the center of each egg white. You can do this with two spoons or you can also add the yolk mixture into a plastic sandwich bag or piping bag and cut off the tip and pipe the egg yolk mixture into the egg white. It's all a matter of preference. Sprinkle the top of each egg with a little paprika for color. You can serve these warm or cooled.</div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfxv3QKuoByxapOkEKVORIBtytZkgSnhOOSlApMsjogWVlIgwkxMuoy7E9Oxn6BOzGhoqBFPhMuTtA7k71dXKkyafWOFb0PwJJcNVC9ftSH25agGjvmBfmCiuHNHY816Lu6vaCGBVdUc/s2048/2FFBF195-5499-4D32-8C17-D26A21963A5A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfxv3QKuoByxapOkEKVORIBtytZkgSnhOOSlApMsjogWVlIgwkxMuoy7E9Oxn6BOzGhoqBFPhMuTtA7k71dXKkyafWOFb0PwJJcNVC9ftSH25agGjvmBfmCiuHNHY816Lu6vaCGBVdUc/w300-h400/2FFBF195-5499-4D32-8C17-D26A21963A5A.jpeg" width="300" /></a></div><br /><p></p>Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-20460502273744007462021-02-05T10:00:00.001-05:002021-02-05T10:00:13.235-05:00Crab Rangoon<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1v22t1yyWZlAUCZz4n63WDI5-KF_dKqpobEXWKMDqr3fVK_LnADTblxGcWKwtljJ8jxy5Zw4cm2McGT0xICdY0ctzo5S5dWjETsXJBvrjCvKplvZfsKc4WI0bEAoXkR9T6DYf54V6ABw/s2016/CRAB+RANGOON.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1v22t1yyWZlAUCZz4n63WDI5-KF_dKqpobEXWKMDqr3fVK_LnADTblxGcWKwtljJ8jxy5Zw4cm2McGT0xICdY0ctzo5S5dWjETsXJBvrjCvKplvZfsKc4WI0bEAoXkR9T6DYf54V6ABw/w300-h400/CRAB+RANGOON.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table></p><div style="text-align: center;">My family loves all things Asian and these are a favorite when we order Chinese food. My daughter Annie and I decided to try to make these at home and they were really super easy and so delicious!</div><p></p><p>Ingredients:</p><p></p><ul style="text-align: left;"><li>8 oz package of Cream Cheese, room temperature</li><li>8 oz of imitation crab, chopped</li><li>1 teaspoon Worcestershire sauce</li><li>1/2 teaspoon Sesame oil</li><li>1/2 teaspoon garlic powder</li><li>1 teaspoon powdered sugar</li><li>20-25 Wonton Wrappers</li><li>small bowl of water</li><li>Oil for frying</li></ul><div>Preparation:</div><div><br /></div><div>In a medium bowl mix together cream cheese, Worcestershire sauce, sesame oil and garlic powder until combined well. Next stir in powdered sugar and combine. Fold in crab until completely incorporated. </div><div>Place 2 wrappers on a flat surface, put about 1/2 teaspoon of the crab mixture in the center of the wrapper. Using your finger dip into the bowl of water and wet all four sides of the wrapper. Pull up two opposite corners of wrapper and stick together. Then pull up two more corners. Pinch to close and make sure all sides are sealed. Once you have 6 completed you can pan fry in about 1/2" of oil, once one side is browned flip and brown opposite side. Remove when golden brown and let drain on some paper towels. Serve with any dipping sauce. We love the Sweet Chili Sauce from Trader Joes.</div><div><br /></div><p></p><p><br /></p><p><br /></p><p><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com1tag:blogger.com,1999:blog-136720233166244031.post-47688532012652419572021-01-09T11:00:00.001-05:002021-01-09T11:00:03.446-05:00Chip and Pretzel Cookies<p> <br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaC3pZU-G2oVKwXbYiqFsfurpt71PYepB9xRh0R_66BpJnLXocLp_p6Cp5RzEukW0InG3JlfkpEIMfTdCiU9tdP_bOS_Lh9kmS9EOf1427bcu2-knMYIUsEYRRcH-hLmt2MRvjOsWiNE/s2048/chip+and+pretzel+cookies+close+up.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaC3pZU-G2oVKwXbYiqFsfurpt71PYepB9xRh0R_66BpJnLXocLp_p6Cp5RzEukW0InG3JlfkpEIMfTdCiU9tdP_bOS_Lh9kmS9EOf1427bcu2-knMYIUsEYRRcH-hLmt2MRvjOsWiNE/w300-h400/chip+and+pretzel+cookies+close+up.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1i-bwEI_taCfizM2FUk6DPgxk8onOlTGnw21eNKE-GBbTzkES-LuRuYDfrJITmII8OHK_DHOCwNWOFvdiVduD4VIKlM7R5hIVJoz8p5p4VbpnUnpmN_Wbn3qw8mqXIrD8aDZszdp6lLs/s2048/chip+and+pretzel+cookies.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1i-bwEI_taCfizM2FUk6DPgxk8onOlTGnw21eNKE-GBbTzkES-LuRuYDfrJITmII8OHK_DHOCwNWOFvdiVduD4VIKlM7R5hIVJoz8p5p4VbpnUnpmN_Wbn3qw8mqXIrD8aDZszdp6lLs/w300-h400/chip+and+pretzel+cookies.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This cookie recipe is from our Mom. She makes it for all the grandkids. My kids love this recipe and Mom recently sent the recipe to my 11 year old son who loves to bake. </div><div class="separator" style="clear: both; text-align: center;">The texture is crunchy and sandy with a nice salty crunch from the chips and pretzels. </div><div class="separator" style="clear: both; text-align: center;">So yummy!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 cup softened butter salted</div><div class="separator" style="clear: both; text-align: left;">1/2 cup granulated sugar</div><div class="separator" style="clear: both; text-align: left;">1 egg yolk</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon vanilla extract</div><div class="separator" style="clear: both; text-align: left;">1 3/4 cups all purpose flour</div><div class="separator" style="clear: both; text-align: left;">3/4 cup coarsely crushed potato chips</div><div class="separator" style="clear: both; text-align: left;">3/4 cup coarsely crushed pretzels</div><div class="separator" style="clear: both; text-align: left;">Semi Sweet Chocolate Chips, melted (for dipping) You can also use white chocolate if preferred.</div><div class="separator" style="clear: both; text-align: left;">A little kosher salt or sea salt for sprinkling over the melted chocolate.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preparation:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees F. Cover sheet pan with parchment paper. Combine softened butter and sugar in a large mixing bowl and beat with a hand mixer until light and fluffy. Add egg yolk and vanilla and beat until incorporated. Gradually add flour and mix well. Stir in crushed chips and pretzels and mix until fully combined.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Shape cookies into oval logs and flatten slightly. Bake for 14-18 minutes until lightly browned. Cool completely in baking sheet. Dip one end of cooled cookie into melted chocolate and place onto parchment paper. Sprinkle a little coarse salt onto the melted chocolate if desired. Leave cookies out at room temperature or place in refrigerator to harden the chocolate.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p></p>Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-36791300858281375922020-05-24T08:00:00.000-04:002020-05-24T08:00:09.919-04:00Fruit Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1D35bJg1Adayss3wCAGeuidUslcUdA_zgIcliLYzw0zX7HUSve2nbzKfx5clCHkhmtvmIOO-fHsdX7aR-_k6IttpYJQc-uxr3hLjwEcpe1tn7of0UL-ntOFX-GXNB_3629aCLuPEkzY/s1600/fruit+dip.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1D35bJg1Adayss3wCAGeuidUslcUdA_zgIcliLYzw0zX7HUSve2nbzKfx5clCHkhmtvmIOO-fHsdX7aR-_k6IttpYJQc-uxr3hLjwEcpe1tn7of0UL-ntOFX-GXNB_3629aCLuPEkzY/s400/fruit+dip.JPG" width="300" /></a></div>
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Strawberry Recipe #4 </div>
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(well not really a strawberry recipe but delicious with strawberries)</div>
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This is the simplest but and most delicious fruit dip! It goes amazing with any kind of fruit. I especially like this dip with cut up apples. But of course amazing with Strawberries too!</div>
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Ingredients:</div>
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1/2 cup cream cheese ( any kind, whipped, lite etc)</div>
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1/3 cup plain greek yogurt</div>
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1/3 cup brown sugar</div>
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Preparation:</div>
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In a medium bowl combine all ingredients and blend well with a hand mixer. I like to use my whisk attachment on my hand beater to whip it up nice and light and fluffy. Pour into a bowl and enjoy immediately or cover with plastic wrap and refrigerate.</div>
Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-16369730422345735182020-05-18T11:43:00.000-04:002020-05-18T11:43:53.603-04:00Strawberry Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6pXUmQ8JP2aatw55gsTuz4-wb8TIVvhWsRVNDuSBU4-zGYayly9KlmGBcf5XXRf8eZnOpUJwX3fUTVySGrf0n2SL0zXHqCYAIE86usbgvADE1GVGGzpKiThEw4Uwo4KHYgYZnSJhaRk/s1600/Strawberry+Salsa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6pXUmQ8JP2aatw55gsTuz4-wb8TIVvhWsRVNDuSBU4-zGYayly9KlmGBcf5XXRf8eZnOpUJwX3fUTVySGrf0n2SL0zXHqCYAIE86usbgvADE1GVGGzpKiThEw4Uwo4KHYgYZnSJhaRk/s400/Strawberry+Salsa.JPG" width="300" /></a></div>
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Strawberry recipe #3</div>
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This is the perfect summertime recipe and a great way to use up all those strawberries. The most perfect combination of all things delicious! Serve with cinnamon chips. You can make your own or buy the store bought kind both will be delicious with this salsa.</div>
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<b>Ingredients:</b></div>
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<u>Salsa</u></div>
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2 lbs of fresh strawberries, diced</div>
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Zest from 1 lime</div>
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1 Tablespoon of mint, chopped</div>
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1 Teaspoon pure vanilla extract</div>
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2 Tablespoons strawberry jam</div>
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1/2 teaspoon fresh cracked black pepper</div>
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<u>Cinnamon Tortilla Chips</u></div>
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6 small flour tortillas cut into 1/8ths</div>
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1/2 cup of granulated sugar</div>
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2 Teaspoons ground cinnamon</div>
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A little canola oil</div>
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<b>Preparation:</b></div>
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For salsa combine all ingredients in a bowl and toss to combine. I found it was easy to mix the jam in when it was warmed first in the microwave to make it a bit looser.</div>
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For cinnamon chips. In a small bowl mix together sugar and cinnamon, set aside. Next, using a pizza wheel or a sharp knife cut tortillas into 1/8ths. Lay all the tortilla triangles on a piece of parchment paper and brush with oil. Sprinkle generously with cinnamon sugar and bake in a 350 F degree oven until golden brown, about 6-8 minutes.</div>
<br />Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-33673201094350625152020-05-01T20:06:00.000-04:002020-05-09T19:53:54.276-04:00Strawberry Hand Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3T04ZhI5rmoDfzycwzUErmC8rNuB2JqNhxlMBWwfRsY8yQlR8AcjmuPJPqu6OospPJlBwfXWMeW6bjRLwIo31CxrF6eHOG29c3GU3dmY8DppnNNoQyOu1tB7tSjIjjjLawgZODvzZe3M/s1600/Strawberry+Hand+Pies.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3T04ZhI5rmoDfzycwzUErmC8rNuB2JqNhxlMBWwfRsY8yQlR8AcjmuPJPqu6OospPJlBwfXWMeW6bjRLwIo31CxrF6eHOG29c3GU3dmY8DppnNNoQyOu1tB7tSjIjjjLawgZODvzZe3M/s400/Strawberry+Hand+Pies.jpeg" width="300" /></a></div>
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Here's Strawberry recipe #2. My kids are obsessed with Empanadas both sweet and savory so I was excited to make this Hand Pie recipe! This sweet version is perfect and easy to make. Another great dough that you can fill with any filling you like. We also made chocolate hazelnut hand pies too with the left over dough. YUM!</div>
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Ingredients:</div>
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Doug<span style="font-family: Times, Times New Roman, serif;">h:</span></div>
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<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">1/2</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">cup</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">butter, softened</span></div>
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<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">4</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">oz</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">cream cheese, softened</span></div>
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<span style="color: #333333;">1</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">cup</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">all purpose flour</span></div>
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<span style="color: #333333; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div>
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Filling:</div>
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<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">1</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">cup</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">chopped strawberries</span></div>
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<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">1/4</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">cup</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">sugar</span></div>
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<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">1</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">tsp</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">vanilla</span></div>
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<span style="color: #333333; font-family: Times, "Times New Roman", serif;">Zest of half a lemon</span></div>
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<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">2</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">Tbsp</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">cornstarch</span></div>
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<span style="color: #333333; font-family: Times, Times New Roman, serif;">Finishing:</span></div>
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<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">1</span><span style="color: #333333; font-family: Times, "Times New Roman", serif;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; line-height: inherit; margin: 0px; padding: 0px;">egg, beaten for egg wash</span></div>
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Preparation:</div>
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<span style="font-family: Times, Times New Roman, serif;">C<span style="color: #333333;">ream butter and cream cheese together until light and fluffy. </span></span><span style="color: #333333; font-family: Times, "Times New Roman", serif;">Add in flour and mix just until dough comes together. </span><span style="color: #333333; font-family: Times, "Times New Roman", serif;">Place dough in plastic wrap and chill for 30-60 minutes.</span></div>
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<span style="color: #333333; font-family: Times, "Times New Roman", serif;">Preheat oven to 350. Place parchment paper on a pan and set aside. </span><span style="color: #333333; font-family: Times, "Times New Roman", serif;">On a floured or powdered sugared surface, knead the dough a couple of times until it is a nice round ball. Then, roll dough into a circle with a rolling pin, about 1/4" thick. Cut circles using a large round cookie cutter about 2 1/2 to 3". Place each circle on the parchment paper prepared pan. You will need to re-roll the dough a few times until it's all used up. You may want to refrigerate in between if it gets too soft.</span></div>
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<span style="color: #333333; font-family: Times, "Times New Roman", serif;">In a small bowl, gently combine chopped strawberries, sugar, vanilla, lemon zest, and cornstarch.</span></div>
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<span style="color: #333333; font-family: Times, "Times New Roman", serif;">Fill each pie round with 1 tablespoon of filling, don't over stuff. </span><span style="color: #333333; font-family: Times, "Times New Roman", serif;">Take one side of the dough and pull it over the filling. Use a fork to crimp the edges together and poke an air hole at the top of each pie. </span><span style="color: #333333; font-family: Times, "Times New Roman", serif;">Brush each pie with eggwash. Sprinkle with white sugar (optional). </span><span style="color: #333333; font-family: Times, "Times New Roman", serif;">Bake for 30-35 minutes or until pie is golden brown.</span></div>
<br />Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-22274447749074854882020-05-01T19:50:00.000-04:002020-05-02T14:20:32.056-04:00Strawberry Cream Cheese Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqrMzh5okE08QICCps0bfHED30NiuWhaPyddohOykqbaatxG-8-1DJhTijQOxZA_WyotJxP_KPmy_dLUZFRFG26mGd94f5kyra2jUgso-77p8xe5Q_SGcDoewZ9sOiJYxQKICTbgopFg/s1600/Strawberry+Cream+Cheese+Bread.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqrMzh5okE08QICCps0bfHED30NiuWhaPyddohOykqbaatxG-8-1DJhTijQOxZA_WyotJxP_KPmy_dLUZFRFG26mGd94f5kyra2jUgso-77p8xe5Q_SGcDoewZ9sOiJYxQKICTbgopFg/s400/Strawberry+Cream+Cheese+Bread.jpeg" width="300" /></a></div>
I have a lot of Strawberry recipes heading your way! I bought a huge 5lb container of strawberries and they were not as good as they looked for just eating by themselves but perfect to bake with! Here is the first of many Strawberry recipes! This Strawberry Cream Cheese bread is amazing. It a very light but moist texture and it isn't overly sweet! You can add really any berry that you like but I love it with strawberries. Very easy to make all in one bowl!<br />
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Ingredients:<br />
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<span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1/2 cup butter, softened</span><br />
<span style="background-color: white; color: #0c0c0c;">4 oz cream cheese, softened</span><br />
<span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1 cup sugar</span><br />
<span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">2 eggs</span><br />
<span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1 teaspoon vanilla extract</span><br />
<span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">2 cups flour</span><br />
<span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">2 teaspoons baking powder</span><br />
<span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1/2 teaspoon baking soda</span><br />
<span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1/2 teaspoon salt</span><br />
<span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1/2 cup buttermilk ( I used 2 teaspoons of lemon juice and 1/2 cup of lowfat milk - combine and let stand for a few minutes)</span><br />
<span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1 1/2 cups strawberries, diced</span><br />
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Preparation:<br />
<span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"><br /></span>
<span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">Preheat oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan. C</span><span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">ream together butter, cream cheese and sugar until light and fluffy. Add eggs and vanilla and combine well. Mix in one at a time</span><span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> baking powder, baking soda and salt. Next add flour one cup at a time until batter if fully mixed and smooth. Last add in the buttermilk and stir until combined. </span><span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">Carefully fold in strawberries. Pour batter into the prepared loaf pan and b</span><span style="background-color: white; color: #0c0c0c; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">ake for about 50 minutes. The inside should be set (not jiggly) and the top golden brown.</span>Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-69456100457212719002020-04-13T14:24:00.000-04:002020-04-13T14:24:44.665-04:00Classic Crepes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBF4PMhyphenhyphenRo5ia-T6b-VoGeQMHWEPPD2zpfeWvdt8IElsm7FjsKW1xkpc0Ky4vcY1BzqdwFrBILLJ70Hy2yo0rbEDDp8IyqiC_TNO5SQegCu6_Xp2Y40O6ew4l9UIfGYtV9xg8dn7vCqc/s1600/CREPES.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBF4PMhyphenhyphenRo5ia-T6b-VoGeQMHWEPPD2zpfeWvdt8IElsm7FjsKW1xkpc0Ky4vcY1BzqdwFrBILLJ70Hy2yo0rbEDDp8IyqiC_TNO5SQegCu6_Xp2Y40O6ew4l9UIfGYtV9xg8dn7vCqc/s400/CREPES.JPG" width="300" /></a></div>
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Homemade Pancakes is my go to quick easy weekend breakfast for my kids. I've been wanting to try to make crepes for awhile now so I finally gave it a shot. What a huge hit these were. I love how you can serve them so many different ways. The kids can choose to spread on some Nutella or jam or eat them plain (which is my favorite way) They are sooo good they really don't need also on top. I love it with fresh berries and a little powdered sugar!</div>
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Ingredients:</div>
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2 eggs</div>
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1 cup milk</div>
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1 cup flour</div>
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1 tablespoon melted butter</div>
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1 teaspoon vanilla</div>
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1 teaspoon sugar</div>
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1 pinch of salt</div>
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Preparation:</div>
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Mix all ingredients in a blender until batter is well combined and smooth. Heat a 10" non-stick skillet or a crepe pan if you have one. Melt a teaspoon of butter in the bottom of the pan and pour a 1/4 cup of the crepe mixture in the bottom of the pan swirling it around so it reaches the edges of the pan evenly. Let sit for about 30-45 second before loosening the edges with a spatula and then using your finger tips or the spatula flip the crepe over to cook for another 30 seconds on the other side. No need to add anymore butter to the pan. Keep going with more crepes stacking them on top of each other until the batter is finished. I serve these simply by folding them in quarters, sprinkling with powdered sugar and adding fresh berries. You can also add jam, hazelnut spread, syrup of whatever you would like! </div>
<br />Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-28376235939275966632019-11-27T13:20:00.000-05:002019-11-27T13:20:51.370-05:00Sweet Potato Hash <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gdtZfQ864MW0FTkneTojvZ-PWhh5cy1oOSFsX9imwk14gfDcV9I7YFUa7ppEkqK_YkaCdWE7XRw934R7Ai7rS8v4WFKDdwqQzD3N17I_di-BkaKGHZg7irR_nNxEkEj39gz1t9lLeNo/s1600/Sweet+Potato+Hash.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gdtZfQ864MW0FTkneTojvZ-PWhh5cy1oOSFsX9imwk14gfDcV9I7YFUa7ppEkqK_YkaCdWE7XRw934R7Ai7rS8v4WFKDdwqQzD3N17I_di-BkaKGHZg7irR_nNxEkEj39gz1t9lLeNo/s400/Sweet+Potato+Hash.JPG" width="300" /></a></div>
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The perfect Pre Thanksgiving Breakfast!</div>
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I have recently discovered Japanese Sweet Potatoes (Murasaki)</div>
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and they are my new obsession. They are white in color and much firmer than a traditional sweet potato but still nice and sweet without being over the top sweet. They hold up amazing to oven roasting, baking and pan frying. Japanese sweet potatoes are also lower in calories and carbohydrates which make them the perfect choice if you are trying to cut down and watch your weight but don't want to give up delicious potatoes altogether.</div>
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Nanci is visiting me this week for Thanksgiving and this has been our go to breakfast every morning, Sweet Potato Hash and Eggs. OMG so delicious, nutritious and it literally keeps us from being hungry for hours while we run around shopping all day!</div>
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You can find these delicious Japanese sweet potatoes in Whole Foods, Trader Joes and most supermarkets. They have Purpley/Red skin with a white interior.</div>
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Ingredients:</div>
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1 Japanese Sweet Potato, diced into small pieces</div>
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1/2 Sweet onion, diced</div>
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1 Red pepper, diced</div>
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pinch of salt</div>
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1 teaspoon of Rub mixture (recipe below)</div>
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Rub Mixture: (make this mixture and keep in an air tight container for use over and over again)</div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222;">2 tablespoons dark brown sugar</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 1/2 tablespoons smoked paprika</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 tablespoon black pepper</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">2 teaspoons chili powder</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">2 teaspoons salt</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 teaspoon cumin</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1/2 teaspoon cayenne pepper</span></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: Georgia, Times New Roman, serif;">Preparation:</span></span></div>
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<span style="color: #222222; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">In a medium saucepan add 1 tablespoon of butter and 1 tablespoon olive oil and heat over medium heat. Add onions and peppers an sautee' until onions are translucent. Add diced potatoes and sprinkle with your rub spice mix and continue to sautee' until the vegetables are soft and brown and the potatoes are crispy about 10-15 minutes. Taste to make sure your potatoes are tender. Sautee' to taste!</span></span></div>
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<span style="color: #222222; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">Serve immediately with sunny side up eggs and enjoy!</span></span></div>
<br />Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-38828964195209113142019-11-02T08:00:00.000-04:002019-11-02T16:49:01.195-04:00Homemade Cinnamon Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JnFxOcGYV2Q7hQ8agLvwsuWPwvvSG7e-M4NmqVis1j41YiuZX0cZFXX2TPhOgtfVhRSFtdjO2AQ_sPnLJoe11HjlxehoVCZQADVGNSwmnSukTRd-D6O8iK7DnL8oa17xW1MdqJgqB4M/s1600/cinnamon+syrup+pancake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JnFxOcGYV2Q7hQ8agLvwsuWPwvvSG7e-M4NmqVis1j41YiuZX0cZFXX2TPhOgtfVhRSFtdjO2AQ_sPnLJoe11HjlxehoVCZQADVGNSwmnSukTRd-D6O8iK7DnL8oa17xW1MdqJgqB4M/s400/cinnamon+syrup+pancake.JPG" width="300" /></a></div>
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I wanted to make pancakes after both of my girls had sleepovers and we were out of maple syrup. So I made my own! Wow this was easy and soooo much better than the bottled syrup from the grocery store. I loved the added cinnamon which made everything taste so warm and homey. Super easy and I'm sure you have all of the ingredients on hand at home to whip up a batch of your own.</div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKeL7G5dfwxmGhcoph1AG5wfF0ADpGedWocL3JzuUnGrh1LhPkdPr8nrq-mPEar3-x48GVeakxNhUHIMehCDE_0RIeHe5mfCrpSJh7Y1eF6VRCNcnxT_IwGY1goCk33LW_NBsHa7leqQ/s400/cinnamon+syrup.JPG" /></div>
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Ingredients:<br />
1/2 cup brown sugar<br />
1/2 cup white sugar<br />
1/3 cup water<br />
1/4 teaspoon vanilla<br />
1/4 teaspoon cinnamon<br />
pinch of salt<br />
2 tablespoons butter<br />
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Preparation:<br />
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In a microwavable dish add all ingredients except for butter. Microwave at high for 1 minute. Remove, stir and microwave a second time for 1 minute. Remove from microwave, stir in butter until melted, cool and serve over your favorite pancakes, waffles or french toast! Pour left overs in an air tight container and store in refrigerator for up to 2 weeks.<br />
<br />Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-26839934094357276502019-10-30T10:00:00.000-04:002019-10-30T10:00:01.037-04:00Crock Pot Brisket<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lOkSXr8BGAKJioND76AsyPSEW5KtjDdMDiZ-rm5CEPS7uBkeusHj_TUzpNw4M6cWRalyy9WXQv98YP-WQmKuBZUNWW4Cdgo1nwrEu4_e1FlNW3bpjNI6twJLngaOkGwZWHc_oGNg6FM/s1600/Crock+Pot+Brisket.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lOkSXr8BGAKJioND76AsyPSEW5KtjDdMDiZ-rm5CEPS7uBkeusHj_TUzpNw4M6cWRalyy9WXQv98YP-WQmKuBZUNWW4Cdgo1nwrEu4_e1FlNW3bpjNI6twJLngaOkGwZWHc_oGNg6FM/s400/Crock+Pot+Brisket.JPG" width="300" /></a></div>
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This is a super easy and delicious recipe for "slow cooked" brisket! I call this semi homemade. It has a fantastic dry rub that is a mixture of ingredients that you need to make yourself but the sauce that is added at the end is from a jar and the combo is amazing!</div>
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Ingredients:</div>
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1st Cut Brisket 2-3 lbs<br />
2 large sweet onions cut into chunks<br />
2 tablespoons dark brown sugar<br />
1 1/2 tablespoons smoked paprika<br />
1 tablespoon black pepper<br />
2 teaspoons chili powder<br />
2 teaspoons salt<br />
1 teaspoon cumin<br />
1/2 teaspoon cayenne pepper<br />
1 bottle of Soy Vey Hoisin Garlic Sauce<br />
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Mix together, brown sugar, paprika, black pepper, chili powder, salt, cumin and cayenne pepper. Spread the dry rub mixture all over the top, bottom and sides of your brisket. Place your onions on the bottom of your slow cooker and then lay your brisket on top of the onions. Cover the slow cooker and set on low for 6-8 hours or on high for 4 hours. After the full time is up, transfer your brisket to a cutting board and let rest for 10-15 minutes. Slice brisket across the grain and place back into your slow cooker. Pour the full bottle of Hoisin Garlic sauce over the top, cover and cook on high for at least another hour but it can braise in the liquid for longer if necessary. Serve hot!<br />
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<br />Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-84384691458614213172019-10-06T15:27:00.001-04:002021-03-30T10:17:31.520-04:00"Leftover-Makeover" Curry Chicken Fried Rice <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_Uz_K8Y792GpdlMxhTkRXlPPvtwpgxblcPbgZiXYsEtzUGw8YB9xjv0DqmxOQtoitpre5uSZztZjG_yrSrcQCdJofhHSb8lAUyx0KTeJ0r77uF5CNCyuaSuVjdu46RW1H1pR9Pgg_6E/s1600/Fried+Rice+Nanci.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_Uz_K8Y792GpdlMxhTkRXlPPvtwpgxblcPbgZiXYsEtzUGw8YB9xjv0DqmxOQtoitpre5uSZztZjG_yrSrcQCdJofhHSb8lAUyx0KTeJ0r77uF5CNCyuaSuVjdu46RW1H1pR9Pgg_6E/s400/Fried+Rice+Nanci.JPG" width="300" /></a></div>
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I love taking leftovers and creating a new meal from them. One of my favorite left over makeovers is fried rice. I always have the ingredients on hand in my freezer and pantry so it’s a very easy go to dish for a last minute meal. I had Chinese white rice in the fridge and leftover teriyaki chicken in my freezer ( I made teriyaki marinated chicken cutlets for dinner a few weeks ago and diced up the left overs and froze them). This is a very simple recipe because you really don’t have to measure anything. Just dump in what you like and season to taste. Any chicken would work as well. I have used leftover roasted chicken many times and it’s delish.<br />
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Ingredients:<br />
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1 1/2 pints left over Chinese take-out white rice<br />
1 Cup frozen peas, corn, red peppers, edamame<br />
1 C. Frozen Broccoli<br />
1 T. curry powder<br />
1 tsp. garlic powder<br />
1 tsp. onion powder<br />
1/2 tsp. red chili flake<br />
1/3 C. soy sauce<br />
1 egg<br />
1 C. left over cooked chicken, diced<br />
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Preparation:<br />
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Coat the bottom of a large sauté pan with oil and set on medium heat. Add frozen vegetables and sauté for 2 minutes. Add white rice and continue to stir until heated through. Add curry, garlic, onion powder, red pepper flake and soy sauce and stir through. Next, make a well in the middle of the rice. Crack an egg into the well. Scramble egg, then mix into the rice. Add the cooked diced chicken and heat through.Nanci Waldmanhttp://www.blogger.com/profile/05575703398083395794noreply@blogger.com2tag:blogger.com,1999:blog-136720233166244031.post-30865797048077004562019-09-29T12:20:00.005-04:002019-09-29T12:20:59.468-04:00Blueberry Crumb Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3mpaCJ_ri5MqGf7uqhoJ_EsilcRR0iPpd3lSnODeeGOdvR6hPAiTkB5ObCf7968ElqQQrG5U6g2z9cRYCFQFBfiyeY9YXUp4uyDB6ex45ZWYia6zTHQdhi2wJ8qqpGLRnf0EpYGIIw4/s1600/Blueberry+Crumb+Bars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3mpaCJ_ri5MqGf7uqhoJ_EsilcRR0iPpd3lSnODeeGOdvR6hPAiTkB5ObCf7968ElqQQrG5U6g2z9cRYCFQFBfiyeY9YXUp4uyDB6ex45ZWYia6zTHQdhi2wJ8qqpGLRnf0EpYGIIw4/s400/Blueberry+Crumb+Bars.JPG" width="300" /></a></div>
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I just made these today when I noticed a full pint of blueberries untouched in my refrigerator. Wow these are good! Sweet and tart all in the same bite! The addition of the Greek yogurt in the filling is perfect to cut the sweetness of all the sugar in the crust. These were delicious straight out of the oven or once they are cooled! You can also substitute any berry that you prefer as well as mixing all the leftover berries together! I will have to try that next time.</div>
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Ingredients:</div>
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Bottom Crust and Crumble Topping:</div>
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1 1/2 cups flour</div>
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1/2 cup sugar</div>
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Pinch of salt</div>
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3/4 cup cold butter, cubed</div>
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Filling:</div>
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2 eggs</div>
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1 cup sugar</div>
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1/3 cup flour</div>
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1/2 cup non-fat greek yogurt</div>
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Pinch of salt</div>
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2 1/2 cups fresh or frozen blueberries</div>
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Preparation:</div>
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Spray a 9x13 baking dish with non-stick cooking spray and Preheat oven to 350 degrees F.</div>
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In a large bowl combine all crust ingredients (flour, sugar, salt and cubed butter). Using a hand mixer blend ingredients until the mixture looks like coarse sand. It should be crumbly not smooth. Remove 1 cup of the crust mixture and set aside to use as the topping. Take the remaining crumb mixture and press into the prepared 9x13 baking dish covering the bottom. Bake the crust in your preheated oven for 10-12 minutes until the crust is firm but should not be brown.</div>
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While the crust is baking prepare the filling. In a bowl whisk the eggs and hen add the sugar, greek yogurt, flour and salt.</div>
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When the crust is ready pour the blueberry filling over the top of the hot crust and then take your remaining cup of the crust mixture and sprinkle over the top of the filling. Bake for 60 min until the top is slightly browned. Wait about 20 minutes and slice into squares. Or if you do not have the patience serve by the spoonful hot over ice cream! YUMMY!</div>
<br />Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-43604111138453349432019-09-11T18:52:00.000-04:002019-09-13T12:51:31.235-04:00Crab Cake Sliders with Homemade Tartar Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQZd4dO2T0yY9fQ7q5W9pxynaeeaZzfU7h1ytD8rfbkbzRgtNiGv7UPw9iETCnBQ4blOiGql8lsBdLFX_QTumhA4R7Wt_aB49kQZOjUrkIUWUVRs1eDG4CE3-sjZcjzrkLY-8zq81MJA/s1600/Crab+cake+slider.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQZd4dO2T0yY9fQ7q5W9pxynaeeaZzfU7h1ytD8rfbkbzRgtNiGv7UPw9iETCnBQ4blOiGql8lsBdLFX_QTumhA4R7Wt_aB49kQZOjUrkIUWUVRs1eDG4CE3-sjZcjzrkLY-8zq81MJA/s400/Crab+cake+slider.JPG" width="300" /></a></div>
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This is a awesome appetizer! I served this last week during a fun cocktail party with friends and everyone just loved them! The homemade tarter sauce is a must to bring it all together. Very easy recipe and can be made ahead so it's a must try!</div>
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Ingredients:</div>
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Crab Cakes:</div>
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1/3 cup Mayonnaise</div>
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1 large egg, beaten</div>
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2 tablespoons Dijon mustard</div>
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2 teaspoons Worcestershire sauce</div>
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1/2 teaspoon hot sauce</div>
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Salt and Pepper to taste</div>
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1 lb lump crab meat (picked through for shells)</div>
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3/4 cup Panko breadcrumbs</div>
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2 teaspoons fresh parsley, chopped</div>
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Canola or Vegetable Oil for Frying</div>
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Preparation:</div>
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In a medium bowl mix together, mayonnaise, egg, dijon mustard, worcestershire sauce, hot sauce and salt and pepper to taste. Set Aside. In another bowl combine, lump crab meat, breadcrumbs and parsley. Pour mayonnaise mixture into crab mixture and combine carefully, trying not to break up the crab. Form mixture into small, slider size patties and pan fry in vegetable oil over medium high heat until brown on both sides. Transfer to a plate covered in paper towel to drain excess oil. Serve immediately or keep warm in a 200 F degree oven until ready to serve. </div>
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Tartar Sauce:</div>
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1 cup Mayonaise</div>
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2 tablespoons dill pickle, chopped</div>
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2 teaspoons dill pickle juice</div>
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1 tablespoon sweet pickle relish</div>
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2 teaspoons dijon mustard</div>
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2 teaspoons lemon juice</div>
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salt and pepper to taste</div>
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Preparation: </div>
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Mix together all ingredients and chill before serving.</div>
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Too assemble slider, place 1 crab cake slider on a small slider bun or a Hawaiian roll, top with tarter sauce and enjoy!</div>
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Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-25160924444763056292019-06-21T09:30:00.000-04:002019-06-21T09:30:37.283-04:00Strawberry Crumb Bars<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHna04zWVPDbtxibm_COLKKMzaXS7DIQh0PVcdQsbqcztJMLGYtWc4ILteSL07Edn9TFG0BMYPXGk0AE3ztwvh_h5BUnqamMOIHcvCQN04D1zjnPnPg1pD59PgR-LZ53PVMoUMrje9rNk/s1600/Strawberry+Crumb+Bars+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHna04zWVPDbtxibm_COLKKMzaXS7DIQh0PVcdQsbqcztJMLGYtWc4ILteSL07Edn9TFG0BMYPXGk0AE3ztwvh_h5BUnqamMOIHcvCQN04D1zjnPnPg1pD59PgR-LZ53PVMoUMrje9rNk/s400/Strawberry+Crumb+Bars+2.JPG" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETGjf7Cm2_sEjYtW3dFDK3an9oKZFL5hnRybRu55ibk23M-2JJaQe3O7kpQ8Kt0fQT7NEI6OHkXZhPNQBYt3OpZyI_V0qVKY1FFz9oa7efPCckcKZmV10X0RBUT6yV58ejuvE7UGF6fQ/s1600/Strawberry+Crumb+bars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETGjf7Cm2_sEjYtW3dFDK3an9oKZFL5hnRybRu55ibk23M-2JJaQe3O7kpQ8Kt0fQT7NEI6OHkXZhPNQBYt3OpZyI_V0qVKY1FFz9oa7efPCckcKZmV10X0RBUT6yV58ejuvE7UGF6fQ/s400/Strawberry+Crumb+bars.JPG" width="300" /></a></div>
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<span style="text-align: start;">This recipe is just as delicious as it is easy! I made this for Father's Day and everyone LOVED it! It's the perfect summertime dessert! It uses only fresh strawberries for the filling but when it bakes the strawberries bake into a jam consistency making this dessert sweet and gooey and perfect! You can definitely substitute other berries such as blueberries, raspberries or blackberries if you prefer. I'm exited to make this again maybe next time trying mixed berries, YUM!</span></div>
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<br />Ingredients:</div>
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1 cup sugar</div>
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1 teaspoon baking powder</div>
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1/4 teaspoon salt</div>
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3 cups flour</div>
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1 cup cold butter</div>
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1 egg, beaten</div>
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4 cups fresh strawberries, chopped</div>
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1/2 cup sugar</div>
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4 teaspoons corn starch</div>
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Preparation:</div>
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Preheat oven to 375 F. Line a 9x14 baking dish with parchment paper (this make for easy removal and quick clean up) . In a large bowl whisk together sugar, baking powder, salt and flour. Cut cold butter into the flour mixture using 2 knives until pieces are pea sized. Stir in the egg to form a chunky dough. Pat down half of the dough mixture into the baking dish and reserve the other half as a topping for your crumb bars. In another bowl combine the chopped strawberries, sugar and cornstarch and then spread the strawberry mixture on top of the dough in the pan. Crumble the remaining mixture of the top of the strawberry layer evenly. Bake 45-55 minutes util slightly browned. Let cool completely before cutting and serving.</div>
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Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-44818887077128653202019-05-24T15:04:00.001-04:002019-05-24T15:04:15.998-04:00Spring Time Rainbow Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSt287VJnPW-9_yzcySvpaIGps_Cyj21vMoZGZ412HiZV3Xl-lNmq2wPadX-SU-iSqODntMNgw2icyIPQlvCb1XTzk0OVM_TSYnd4OBGLn2xe-Dgl6b_SLWTtO4hSZ6lhAyQlLixgN3mU/s1600/foodie.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSt287VJnPW-9_yzcySvpaIGps_Cyj21vMoZGZ412HiZV3Xl-lNmq2wPadX-SU-iSqODntMNgw2icyIPQlvCb1XTzk0OVM_TSYnd4OBGLn2xe-Dgl6b_SLWTtO4hSZ6lhAyQlLixgN3mU/s400/foodie.gif" width="300" /></a></div>
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<span style="text-align: start;">Rainbow Cookies have always been a favorite of my family. I wanted to make them with a Spring Twist so here are my version of Rainbow Cookies in pretty Spring colors! Really anything goes! For Valentine's Day it would look so pretty in shades of Pink and Red, 4th of July - Red, White and Blue! Here for Springtime I choose, Pink, Teal and Lime Green. This recipe is a little labor intensive but I promise you, it's worth it! It' a crowd pleaser!</span></div>
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<span style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;">8 ounces almond paste</span><br style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;" /><span style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;">1 cup (2 sticks) butter, softened</span><br style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;" /><span style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;">1 cup sugar</span><br style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;" /><span style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;">4 large eggs, separated</span><br style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;" /><span style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;">2 cups all-purpose flour</span><br style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;" /><span style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;">1/4 cup seedless raspberry jam</span><br style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;" /><span style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;">1/4 cup apricot preserves</span><br style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;" /><span style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;">3/4 Cup chocolate chips</span></div>
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<span style="background-color: white; font-family: Georgia, Times, "‘Times New Roman’", serif;">1 teaspoon coconut oil</span></div>
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Preparation:</div>
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Preheat the over to 350 degrees F. Spray three 13" x 9" x 2" pans with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray.</div>
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In a large bowl add almond paste. Use a fork to break it up into small crumbs. Using a hand mixer combine almond paste, butter and sugar and mix until fluffy. Next, add the egg yokes and beat until incorporated. Now add the flour and use a wooden spoon to stir until well combined. </div>
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In separate bowl beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the almond batter until thoroughly blended.</div>
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Separate the cookie batter into 3 small bowls and a different food color to each bowl and mix until desired color is achieved. </div>
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Add each of the three colored batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake at 350 degree F and rotate pans halfway through the bake time so that they bake evenly. until the edges are golden, about 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.</div>
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To Assemble:</div>
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Place one layer on a large cutting board or a large inverted baking sheet lined with parchment or wax paper. Spread the raspberry jam evenly over the top. Place the 2nd layer on top and spread with the apricot preserves. . Top with the last cake layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. If you don't have a large heavy cutting board you can put another sheet pan on top an weight down with cans. Refrigerate overnight.</div>
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The next day, melt the chocolate chips and coconut oil together in a microwaveable bowl. Spread the chocolate on top of the cooled cake and let it dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake into strips and then cut each strip into squares. </div>
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<br />Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-553342040225191532019-04-20T14:14:00.000-04:002019-04-20T14:14:34.153-04:00Passover Granola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAb7BxKbz14O65tAjirhxmSHdZEpLfJCBEWSNj7Th8VKHUZYhyphenhyphenKndDdd71kjUa-rd8Hg3uabL53xt21oLVyf-UlilN8tFWedPmFseuABjcx5VgXhK49xsgm9bxTIP31GXcERNTU9ugGVE/s1600/Granola+finished+product.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAb7BxKbz14O65tAjirhxmSHdZEpLfJCBEWSNj7Th8VKHUZYhyphenhyphenKndDdd71kjUa-rd8Hg3uabL53xt21oLVyf-UlilN8tFWedPmFseuABjcx5VgXhK49xsgm9bxTIP31GXcERNTU9ugGVE/s400/Granola+finished+product.jpeg" width="300" /></a></div>
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<b style="background-color: white;"><span style="color: blue; font-size: large;">Happy Passover!</span></b></div>
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This recipe is nothing short of delicious. I was given this recipe from a new friend that I met recently playing Mah Jongg. It's made with Matzoh Farfel and lots of yummy dried fruit and nuts. My friend Caryn, who already made some for her family was so sweet to drop off a whole bag of mixed dried fruit so I can test this recipe. Thank you Caryn! I hope you try it too because it really is amazing. If you don't have Matzoh Farfel, you can just take sheets of Matzah and place in a large Ziplock bag and crush the using a rolling pin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3Z2_ZlpmXq8cvhEOQhK91dFG9mQzPYyJ4KrHYkpNv-PqbguBmnvrqIffRza5QgKyEBuykzmPNnZq4E41eOSj2V50GaTLR54rqfiwqHWXBAtDXe1Z7-SMbPXVQHxx4_59Wpm2LZKwpP8/s1600/Granola+Ingredients.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3Z2_ZlpmXq8cvhEOQhK91dFG9mQzPYyJ4KrHYkpNv-PqbguBmnvrqIffRza5QgKyEBuykzmPNnZq4E41eOSj2V50GaTLR54rqfiwqHWXBAtDXe1Z7-SMbPXVQHxx4_59Wpm2LZKwpP8/s400/Granola+Ingredients.jpeg" width="400" /></a></div>
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Ingredients:<br />
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1 1/2 Cups Matzoh Farfel<br />
1 Cup Almonds, Coarsely chopped<br />
1/4 Cup (1/2 stick) Butter<br />
2 Tablespoons Honey<br />
1/3 Cup Brown Sugar<br />
1/2 Teaspoon Salt<br />
1 Cup Mixed Dried Fruit ( I used Apricots, Prunes, Figs and Apples)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFfVhlRc5TdUPRP3e7-lfbZB-TADQOcKlBwLPBvglYH1YibKWFWP7RkCfn8-A6POj1gC5PnGjgoaJ42L34EzNrcbYadZlZuZvSBQRJcWV4DzX6Vg0RUUvrx7-jp0YNde8i9rBuDI-AzY/s1600/Granola+Dried+Fruit+chopped.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFfVhlRc5TdUPRP3e7-lfbZB-TADQOcKlBwLPBvglYH1YibKWFWP7RkCfn8-A6POj1gC5PnGjgoaJ42L34EzNrcbYadZlZuZvSBQRJcWV4DzX6Vg0RUUvrx7-jp0YNde8i9rBuDI-AzY/s400/Granola+Dried+Fruit+chopped.jpeg" width="300" /></a></div>
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Preparation:<br />
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Preheat Oven to 325 F. Spread Farfel on a lightly greased cookie sheet. Bake for 10-20 minutes, tossing several times until it's very lightly toasted (watch carefully)<br />
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Meanwhile in a 2-quart saucepan, combine butter, brown sugar, honey and salt. Bring to a simmer for a few minutes, stirring constantly. Remove from heat. Place the Farfel, Nuts and Dried Fruit in a large bowl and drizzle the Brown Sugar/Honey mixture over top. Toss until Farfel, Nuts and Dried fruit is coasted well.<br />
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Spread mixture back on to cookie sheet and bake in a 350 F oven for another 10-20 minutes stirring frequently to prevent burning, until Granola is golden brown.<br />
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Remove from oven and let cool. Once Granola is cool you can store in an air tight container to store or just take a handful and Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-2JT5SxI2uHm1zTopi8BBcll1FMS2_5vlUIbNvdOf1d9OLPzHpGGCD7FOJKfzCL_Iovo_kAuHCjkhsnygavVbRpVvMemMoX-ByNaTb9aYiYkO-DhJrf3bDO5EEauIHpBnv6nYG31lYA/s1600/Granola+sheet+pan.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-2JT5SxI2uHm1zTopi8BBcll1FMS2_5vlUIbNvdOf1d9OLPzHpGGCD7FOJKfzCL_Iovo_kAuHCjkhsnygavVbRpVvMemMoX-ByNaTb9aYiYkO-DhJrf3bDO5EEauIHpBnv6nYG31lYA/s400/Granola+sheet+pan.jpeg" width="300" /></a></div>
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<br />Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-34970341362698660182019-04-15T10:10:00.000-04:002019-04-15T10:10:38.948-04:00Raspberry- Blackberry Crisp<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKIMDjAXxRDWCzKTx7bwseb_8jG4DiGDTHVAl89FCVlCMoBAFBg-UB_aOJRdGUPNyVkW0ofVbVukTp6pArT3BZRK_8nhoxLhBEiCkQPam57XRIFQfF0rx6sjy1Sr0EXMEtK_TBrx54qI/s1600/COBBLER.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKIMDjAXxRDWCzKTx7bwseb_8jG4DiGDTHVAl89FCVlCMoBAFBg-UB_aOJRdGUPNyVkW0ofVbVukTp6pArT3BZRK_8nhoxLhBEiCkQPam57XRIFQfF0rx6sjy1Sr0EXMEtK_TBrx54qI/s640/COBBLER.jpeg" width="360" /></a></div>
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My son Jack loves when I make apple or berry anything. This past weekend he requested a raspberry-blackberry crisp. He even went to the grocery store to pick out the fresh berries himself. $20 later (he's not much of a bargain hunter) I was making him dessert. I'm not a fan of using oats in my crisps, so this recipe is a simple flour, butter, sugar topping. The filling is the perfect amount of sweet and tangy and the fresh berries are so much more flavorful than using the frozen kind.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdnH7E_QT2FZtiA1FYgZNDn9R2TwjboiIL0iPyO2XtoKFhSPDpOLNWOFuGfPBqKIOaHifdOMY-5aDUJNqa4xzkf5N6lHnXBkUCc7RTqVYKCQkLP4lykuoURkEcP_Zx6HZH7MZSy4GDzU/s1600/COBBLER+2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1493" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdnH7E_QT2FZtiA1FYgZNDn9R2TwjboiIL0iPyO2XtoKFhSPDpOLNWOFuGfPBqKIOaHifdOMY-5aDUJNqa4xzkf5N6lHnXBkUCc7RTqVYKCQkLP4lykuoURkEcP_Zx6HZH7MZSy4GDzU/s400/COBBLER+2.jpeg" width="372" /></a></div>
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<b><u>Ingredients:</u></b><br />
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<u>Filling: </u><br />
3 C. Raspberries<br />
2 C. Blackberries<br />
1/3 C. Sugar<br />
1/4 C. Flour<br />
1 T. Cornstarch<br />
1 T. Lemon Juice<br />
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<u>Crisp Topping: </u><br />
1 C. Flour<br />
1/2 C. Brown Sugar<br />
1/2 T. Cinnamon<br />
1/4 tsp. Salt<br />
1 Stick of Butter, softened<br />
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<b><u>Preparation: </u></b><br />
Preheat oven to 350 degrees. Toss berries with sugar, flour, cornstarch and lemon juice. Place mixture in a greased 9x9 baking dish.
Make the crisp topping next by cutting softened butter into the flour, brown sugar, cinnamon and salt. I like to use my hands to combine the crumb topping ingredients. Combine until mixture is moist and crumbly. Place crumb topping on top of fruit mixture. Bake at 350 degrees for 45 minutes. let cool for 20 minutes before serving.Nanci Waldmanhttp://www.blogger.com/profile/05575703398083395794noreply@blogger.com2tag:blogger.com,1999:blog-136720233166244031.post-52969262816085937122019-04-04T13:06:00.003-04:002019-04-04T13:07:15.490-04:00Salmon Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrUfXzq09ScKmr67t-bAuZM_VMiQhWPHTDot1GP6Kr39Z55CCcXdd2w_Z7uEeiON8p2-Al8XQu9zoTXzbcJ_uuSQm1f-4J00fQUMTThUrm6XLvuKCD1Dg_WN60tmO0t490-aYHxL5Y5o/s1600/IMG_3975.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrUfXzq09ScKmr67t-bAuZM_VMiQhWPHTDot1GP6Kr39Z55CCcXdd2w_Z7uEeiON8p2-Al8XQu9zoTXzbcJ_uuSQm1f-4J00fQUMTThUrm6XLvuKCD1Dg_WN60tmO0t490-aYHxL5Y5o/s400/IMG_3975.jpeg" width="300" /></a></div>
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Susan came to visit me in my new home in Southern California in October and we made this pasta dish together one night for dinner. It's her son, Aaron's favorite and now is a favorite of my kids too. I love this recipe because it's the best use of left over grilled salmon from the night before and it's an awesome one pan meal!</div>
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Ingredients:</div>
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1/2 lb Pasta any type, cooked aldente</div>
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2 filets (1/2 lb) of cooked salmon, grilled, baked or poached</div>
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1 Small Onion chopped</div>
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1 Jar of Pasta Sauce</div>
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1/4 cup cream cheese</div>
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Fresh Parsley, chopped</div>
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Salt and Pepper to taste</div>
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1/4 teaspoon Red pepper flakes</div>
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1/3 cup frozen peas (optional)</div>
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Preparation:</div>
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Saute onion in 2 tablespoons of olive oil for 1-2 minutes until soft. Add 1 jar of pasta sauce to pan to warm through. Melt cream cheese into sauce. Add red pepper flakes and salt and pepper to taste. Once cream cheese is fully combined you can flake the salmon into the sauce and stir to incorporate. If you would like to add green peas this is the time to add those in. Heat sauce over med heat for about 3-5 minutes until hot. </div>
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Pour cooked pasta into a large bowl or platter and pour sauce over top. Sprinkle with fresh chopped parsley and serve immediately. </div>
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<br />Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0tag:blogger.com,1999:blog-136720233166244031.post-12719052827154152402019-03-24T10:00:00.000-04:002019-03-24T15:19:00.819-04:00WHAT’S FOR SUNDAY BRUNCH? Raspberry Stuffed French Toast w/ Frosted Cereal Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGknfCiYfnXw4C0o8PQRCgHPXQoeMnR-NOYAWaw7ZHAOR0O9QALiTPh1wWwdQOj6U1x0SbNlEayM8dP2CJLoTEustP5FDXXIsj7FN8Z8Y6s1tAw4zXmbGitvpJtOupuk91PpEj7EBNp5c/s1600/Raspberry+french+toast+2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGknfCiYfnXw4C0o8PQRCgHPXQoeMnR-NOYAWaw7ZHAOR0O9QALiTPh1wWwdQOj6U1x0SbNlEayM8dP2CJLoTEustP5FDXXIsj7FN8Z8Y6s1tAw4zXmbGitvpJtOupuk91PpEj7EBNp5c/s400/Raspberry+french+toast+2.jpeg" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VuzSiFqYrRGbla7_NbsWFTEzFsxfeXpyoctDiD-Fq52JpnpoN6wTYUA4d97rD48UEXrZV8GncN3TaNhdqBBORnUeiwx7sj5qwvhpfyuZLzYEyyYJIhIbBv9707nSG8VOWHcpw5_y808/s1600/Raspberry+French+Toast+1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VuzSiFqYrRGbla7_NbsWFTEzFsxfeXpyoctDiD-Fq52JpnpoN6wTYUA4d97rD48UEXrZV8GncN3TaNhdqBBORnUeiwx7sj5qwvhpfyuZLzYEyyYJIhIbBv9707nSG8VOWHcpw5_y808/s400/Raspberry+French+Toast+1.jpeg" width="300" /></a></div>
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I made this as a trial recipe yesterday thinking I would have to tweak it a few times. My husband ate my trial in about 1 minute and left nothing over. I guess no tweaking needed. Super delicious! Sweet, tart, creamy and crunchy all in one bite! This recipe is a little time consuming but really yummy for a special breakfast treat! I hope you’ll give it a try. </div>
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Ingredients:</div>
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2 Eggs</div>
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1/2 Cup Milk</div>
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Frosted Cereal, crushed</div>
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Sliced Bread (any type)</div>
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1/2 Cup Frozen Raspberries, thawed and mashed (plus a few whole for garnish)</div>
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1/2 Cup Cream Cheese</div>
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1/4 Cup Powdered Sugar (plus extra for dusting)</div>
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3-4 Tablespoons Butter for frying</div>
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Preparation:</div>
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In a flat. shallow bowl whisk eggs and milk, set aside. Place Frosted Cereal in a Ziplock bag, seal and crush using a rolling pin. Pour crushed cereal into another flat, shallow bowl, set aside.</div>
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Combine mashed raspberries, cream cheese and powdered sugar. Mix until fully incorporated.</div>
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Spread raspberry mixture on one slice of bread and top with second slice of bread. Take "sandwich" and soak in egg mixture, turning to get both sides wet. Then place in crush cereal to coat completely. Flip and coat 2nd side in crushed cereal.</div>
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In a large frying pan over medium heat melt 1-2 tablespoons of butter. Add stuffed french toast and fry for about 2 minutes making sure to brown but not burn your french toast. This will go very quickly and the frosted cereal can burn easily so do not walk away. Once browned on one side, add a little more butter and flip to brown 2nd side of bread.</div>
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Transfer to plate, sprinkle with a few whole raspberries and a dusting of powered sugar and serve immediately.</div>
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<br />Ellen Zameshttp://www.blogger.com/profile/06141069152710326641noreply@blogger.com0