tag:blogger.com,1999:blog-47247189696822491692024-03-04T23:21:35.515-08:00Cooking with the Christensen'sCooking Rule... If at first you don't succeed, order pizza!Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.comBlogger197125tag:blogger.com,1999:blog-4724718969682249169.post-15915929203243843672017-09-25T18:31:00.002-07:002017-09-25T18:31:10.814-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6hwInFbuWypW7SIsxDgY_NlT8pWLvKuW95TgQBw9aCrhMkf55SWoVeLh8cn1cYtBnEoH0e_AWVdgfzpcQKakzM6J76AuOEkq6BG4BM9fAEwo4R1Ckt0rnPrkVdRjfxYa9PahXVJ26Mom/s1600/chicken-rice-recipe-new1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="454" data-original-width="680" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6hwInFbuWypW7SIsxDgY_NlT8pWLvKuW95TgQBw9aCrhMkf55SWoVeLh8cn1cYtBnEoH0e_AWVdgfzpcQKakzM6J76AuOEkq6BG4BM9fAEwo4R1Ckt0rnPrkVdRjfxYa9PahXVJ26Mom/s400/chicken-rice-recipe-new1.jpg" width="400" /></a></div>
<br />
3 Chicken Breast Cut into 2 inch cubes<br />
2 cups of uncooked instant rice<br />
2 cups of cold water<br />
1 can of Cream of Chicken<br />
2 cans of Cream of Mushroom<br />
1/2 cup of butter sliced in to squares<br />
<br />
Grease a 9x13 pan. Add chicken to bottom of greases pan. Combined all other ingredents (except butter) in another bowl. Once it is combined pour over chicken. Even placed sliced butter on top of mixture. Cook for 60-75 minutes at 400.Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-43026312246238193602017-09-25T13:42:00.000-07:002017-09-25T13:42:06.751-07:0036 Hour Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHgx34vaGp8L0Fee4Y7-My04EHJg01x1pehxreqbvHB2SqCu3iW5xF8FMXjKClJVE5SR7gZVUXU1XrjAxadvTwDvIYPGdi1FZNAgZ6JeFIfucRKTURp8qrNVa-U3bMyT1eFud9kx2C7k0/s1600/Chocolate-Chip-Cookie-Recipe-1-of-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHgx34vaGp8L0Fee4Y7-My04EHJg01x1pehxreqbvHB2SqCu3iW5xF8FMXjKClJVE5SR7gZVUXU1XrjAxadvTwDvIYPGdi1FZNAgZ6JeFIfucRKTURp8qrNVa-U3bMyT1eFud9kx2C7k0/s400/Chocolate-Chip-Cookie-Recipe-1-of-1.jpg" width="400" /></a></div>
<br />
2 cups minus 2 tablespoons cake flour<br />
1 2/3 cups bread flour<br />
1 1/4 teaspoons baking soda<br />
1 1/2 teaspoons baking powder<br />
2 1/2 sticks unsalted butter<br />
1 1/2 teaspoons coarse salt<br />
1 cup plus 2 tablespoons granulated sugar<br />
1 1/4 cups light brown sugar<br />
2 large eggs (room temp)<br />
2 teaspoons vanilla extract<br />
1 1/4 pounds of chocolate chips<br />
<br />
1. Stir flours, baking soda, baking powder and salt into bowl and set aside<br />
2. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy -about 5 min<br />
3.Reduce speed and add eggs and vanilla<br />
4. Slowly add dry ingredients mixing until just combined<br />
5. Fold in chocolate chips<br />
6. Refrigerate dough for 24-36 hours (don't skip this step)<br />
7. When ready to bake preheat oven to 350<br />
8. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes<br />
9. Cook of wire rack.Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-68435124215216752222017-07-20T15:33:00.000-07:002017-07-20T15:33:49.319-07:00Basil Couscous Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRT0GngsHEt56gIHofCPDPYte4f5ugoz3zjQScUPAcL-9G4tEpiSSD4To5dlQqKAOKw9QaQX3C1CWt57vP_LMFaDo1lVnw8gBi2JNiYVNBE9BiUGJDw10s0edGbSXOU3TParWwE5eed-cF/s1600/26220462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="396" data-original-width="704" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRT0GngsHEt56gIHofCPDPYte4f5ugoz3zjQScUPAcL-9G4tEpiSSD4To5dlQqKAOKw9QaQX3C1CWt57vP_LMFaDo1lVnw8gBi2JNiYVNBE9BiUGJDw10s0edGbSXOU3TParWwE5eed-cF/s400/26220462.jpg" width="400" /></a></div>
<br />
Ingredients:<br />
<br />
1 package of Olive Oil and Garlic Couscous<br />
12 cups Romaine lettuce <br />
1/2 cup of Craziness<br />
1/2 cup of Grated Asia go or Parmesan Cheese<br />
1 1/2 cups or 3-4 medium ears of fresh white corn cooked, cooled and cut off cob<br />
1/2 cup toasted pumpkin seeds<br />
<br />
Fresh Basil Dressing:<br />
1 cup of fresh Basil leaves (must be fresh not dried)<br />
1 cup of Mayonnaise<br />
1/2 cup shallots, chopped<br />
1 cup of Buttermilk<br />
2 Tablespoons Red Wine Vinegar<br />
Salt and Pepper to taste<br />
<br />
For best results: a day before or at least a few hours before: Cook couscous according to package directions. Cool completely. Refrigerate<br />
<br />
Wash and dry lettuce, set aside in refrigerator. Cook corn, rinse with cool water. Cut corn off cob and place in refrigerator to cool completely.<br />
<br />
Make dressing by mixing all ingredients in blender or by using a immersion blender<br />
<br />
When ready to serve: Place cooked couscous in large bowl. Chop lettuce into bite size pieces. Add lettuce and rest of salad ingredients into bowl. Just before serving, drizzle dressing. I only use about 1/2 and toss. You can serve additional dressing on the side.<br />
<br />
Also is great with chopped chicken.<br />
<br />
<br />
<br />Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-9249348004525366842017-06-25T06:40:00.001-07:002017-06-25T06:40:21.544-07:00BLT Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKIeV-28bO1Feyp8vve4K3_TlZ8W6e2RsuDNiCuJmeKeE38DCsQQ2BfGFSKctZpu07JJK6IPJxe_oOHNuc3lBMlpJkrfBC71JJfVCyMTNSTXlmUv5rbR5yxQYoFCEyy1JZ2LnAAgmbq0Hc/s1600/th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="242" data-original-width="160" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKIeV-28bO1Feyp8vve4K3_TlZ8W6e2RsuDNiCuJmeKeE38DCsQQ2BfGFSKctZpu07JJK6IPJxe_oOHNuc3lBMlpJkrfBC71JJfVCyMTNSTXlmUv5rbR5yxQYoFCEyy1JZ2LnAAgmbq0Hc/s400/th.jpg" width="264" /></a></div>
<br />
The salad ingredients can be combined to taste. <br />
<br />
Ingredients: <br />
<br />
Cooked Bowtie Pasta<br />
Chopped Romaine Lettuce<br />
Tomatoes<br />
Bacon Crumbles<br />
Cucumbers<br />
<br />
Dressing:<br />
1/4 cup Ranch Dressing<br />
1/4 Sour Cream<br />
1/4 Mayo<br />
1/2 teaspoon Black Pepper<br />
1 Tablespoon Apple Cider Vinager<br />
<br />
Combine all Salad Ingredients. Mix in dressing when ready to sereve.<br />
<br />
<br />
<br />Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-10179141035708133792017-01-27T15:45:00.001-08:002017-01-27T15:45:51.327-08:00Little Smokies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9o6TrSnknf40d98ORwOYgC02R2ys5M7AWaZE-LFi2c2qUX-khy8s8ElPN2a5iyam3v4zTzB1H1e-nOFKCXbkobjtq86wp5RVHmG4spbZT7bv2dYb0SZQ_xDvkcV2eoeUNUx51B-Abc4W/s1600/closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9o6TrSnknf40d98ORwOYgC02R2ys5M7AWaZE-LFi2c2qUX-khy8s8ElPN2a5iyam3v4zTzB1H1e-nOFKCXbkobjtq86wp5RVHmG4spbZT7bv2dYb0SZQ_xDvkcV2eoeUNUx51B-Abc4W/s400/closeup.jpg" width="400" /></a></div>
<br />
1 pound Little Smokies sausage<br />
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">
1/2 cup ketchup</div>
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">
1/2 cup brown sugar</div>
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">
1 teaspoon gluten free Worcestershire sauce</div>
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">
1/2 cup barbecue sauce (check for gluten!)</div>
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<b><br /></b></div>
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">
<b>The Directions.</b></div>
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<b><br /></b></div>
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Use a 4-quart slow cooker. Dump it all in! Stir well and cook on low for 4 hours, or high for about 2. Make sure the smokies are hot throughout and serve out of the crock with toothpicks.<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-35847525069101251112017-01-22T10:39:00.000-08:002017-01-22T10:39:00.366-08:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcUeaeMh5f0WMm-PBdH-cOxTSBLMfv8dxw2JO7kqgNCQdtNtZnHFyS4-Hvt8lDU5_KGMhdZt9Ov9TEANFNzlmCXi6JqxQYbWFppkTXC_rTs3ZxBtSiNivLWupeP7zH4qTEtOC73Q__RML/s1600/picBgFGBz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcUeaeMh5f0WMm-PBdH-cOxTSBLMfv8dxw2JO7kqgNCQdtNtZnHFyS4-Hvt8lDU5_KGMhdZt9Ov9TEANFNzlmCXi6JqxQYbWFppkTXC_rTs3ZxBtSiNivLWupeP7zH4qTEtOC73Q__RML/s400/picBgFGBz.jpg" width="400" /></a></div>
<br />
1 cup Saltine Crackers (crushed)<br />
1/4 cup melted Butter<br />
6 slices Bacon (crumbled) or Ham (cubed)<br />
1/2 cup cooked onions<br />
2 cups shredded cheese<br />
4 eggs<br />
1 cup Sour Cream<br />
<br />
Put crackers in pie pan and pour butter on top. Then top crackers bacon, onions, and cheese. Mix 4 eggs and 1 cup of Sour cream and pour on top of crackers and other ingredients. <br />
<br />
~Bake at 350 for 30 minutes. Let stand for 10 minutes.<br />
<br />
* You can substitute ingredients to fit you own taste.*<br />
<br />
<br />
<br />Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-12435072148110086142017-01-22T10:23:00.001-08:002017-01-27T15:42:27.895-08:00Chocolate Sheet Cake Yummo!!!<b><br /></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQ3UxzKASAGvUNn6aCMEa7at989lLrbfBSyJV1J8UFbYtESWpzohyphenhyphenZu6S40gjspiSjrx_KG7jQD4gxu8pYkYZnCNg14Dl_4dj9FQDq6d83_-m9PQKKvOu3OMMd42p54KOGjMfcTDuylh5/s1600/chocolate-sheet-cake-1428406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQ3UxzKASAGvUNn6aCMEa7at989lLrbfBSyJV1J8UFbYtESWpzohyphenhyphenZu6S40gjspiSjrx_KG7jQD4gxu8pYkYZnCNg14Dl_4dj9FQDq6d83_-m9PQKKvOu3OMMd42p54KOGjMfcTDuylh5/s400/chocolate-sheet-cake-1428406.jpg" width="400" /></a></div>
<b>Cake:</b><br />
2 sticks butter<br />
1 cup water<br />
4 tablespoons baking cocoa<br />
2 cups flour<br />
2 cups sugar<br />
1/2 teaspoons salt<br />
2 eggs<br />
1 cup sour cream<br />
1 teaspoon baking soda<br />
<br />
~Heat butter, water and cocoa in pan until butter is melted.<br />
~Add sugar, flour and salt and mix well<br />
~Beat in eggs, sour cream and baking soda.<br />
~ Spray 12x18 cookie sheet<br />
~Pour mixture in to cookie sheet<br />
~ Bake at 350 for 30 minutes.<br />
<br />
<b>Frosting:</b><br />
<br />
1 stick butter<br />
4 tablespoon baking cocoa<br />
6 tablespoon milk<br />
1 1lbs powder sugar<br />
1 teaspoon vanilla<br />
<br />
~Melt butter, cocoa and milk in sauce pan then bring to a boil.<br />
~Remove from heat and stir in powder sugar.<br />
~Spread frosting on warm cake.<br />
<br />
<br />Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-19787606001577582462017-01-22T09:59:00.002-08:002017-01-22T09:59:54.438-08:00Taco Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsnwqiDCqo6L6M36YUnXz8OD-5M61Y5tD8KmZbgqe-K38Mgx8T9O1rRk72bmN7yMT236rBGzXAu5fz3q0RG1DZSJyVEfF2q16R2Hgs4_Otu5y7T2ORK3xW6GiR2dw9cmkIRQkWkEmVOJu/s1600/taco.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsnwqiDCqo6L6M36YUnXz8OD-5M61Y5tD8KmZbgqe-K38Mgx8T9O1rRk72bmN7yMT236rBGzXAu5fz3q0RG1DZSJyVEfF2q16R2Hgs4_Otu5y7T2ORK3xW6GiR2dw9cmkIRQkWkEmVOJu/s1600/taco.gif" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHD5gVktC4fFn6vJMqzEnqfjHrnuTum_aIY22fvFYeEJCQ3srmyzckK6nOnayvAgqQ8lqkuKm9h5VIQsAhZMmsL-XF-OwCoVvGIy6dkAqBjkRXjRE8mMBi6P3sVPXV7u50CJoEwG9XIFR2/s1600/Freezer-Meal-Taco-Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHD5gVktC4fFn6vJMqzEnqfjHrnuTum_aIY22fvFYeEJCQ3srmyzckK6nOnayvAgqQ8lqkuKm9h5VIQsAhZMmsL-XF-OwCoVvGIy6dkAqBjkRXjRE8mMBi6P3sVPXV7u50CJoEwG9XIFR2/s400/Freezer-Meal-Taco-Casserole.jpg" width="400" /></a></div>
<br />
2 lbs Ground Beef<br />
1 Onion<br />
2 cups Corn<br />
2 cans Black Beans (rinsed & drained)<br />
2 cans Rotel<br />
1 package Taco Seasoning<br />
4 cups cooked Rice<br />
Shredded cheese (to taste)<br />
2 9x13 pans<br />
<br />
~Brown meat then add onion cook until soft.<br />
~Stir in Taco Seasoning<br />
~Add corn, black beans, Rotel<br />
~Spray the 9x13 pans to prevent sticking<br />
~Place 2 cups of rice in pans and spread evenly.<br />
~Place taco mixer over the top.<br />
~Top with desired amount of shredder cheese.<br />
<br />
If eating right away:<br />
~Bake covered at 350 for 25 minutes<br />
<br />
If freezing:<br />
~Cover with foil and freeze. When ready to eat,. Defrost in fridge overnight. Bake at 350 for 45 minutes covered in foil. Remove foil and bake until golden brown.<br />
<br />
Would be great garnished with : Olives, Sour Cream, Avocado, Fresh Tomatos. etc<br />
<br />
<br />Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-30030121597890036652016-12-17T10:54:00.001-08:002016-12-17T10:57:36.312-08:00Crispy Cheddar Chicken<strong><br /></strong>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXRYj1OuePaugU7h82DG7XEuljPqHAu1fqD_FphSOeIXgrermp1qTKYrDqv69nQO2Npsh5k0UX7dlSSW887RugUCXKxwSTaiuW9jQK0oexYURNLgVcXR0BoBUrwwfzf68SN_ScV2kPTg5/s1600/074-1-1024x764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXRYj1OuePaugU7h82DG7XEuljPqHAu1fqD_FphSOeIXgrermp1qTKYrDqv69nQO2Npsh5k0UX7dlSSW887RugUCXKxwSTaiuW9jQK0oexYURNLgVcXR0BoBUrwwfzf68SN_ScV2kPTg5/s400/074-1-1024x764.jpg" width="400" /></a></div>
<ul>
<li></li>
<li>1.5-2 lbs. Chicken Breasts, boneless/skinless</li>
<li>Ritz crackers, 16 crushed (Any type of buttery cracker will work)</li>
<li>1 1/2 cups cheddar <a class="st_tag internal_tag" href="http://mommysavers.com/tag/cheese/" rel="tag" st_processed="yes" title="Posts tagged with cheese">cheese</a>, shredded</li>
<li>1 clove garlic, finely minced </li>
<li>1-2 scallions or green onion tops, sliced thinly</li>
<li>1/4 tsp. black pepper</li>
<li>1/8 tsp. salt</li>
<li>4 Tbsp. butter, melted</li>
<li></li>
</ul>
<div>
Pound the chicken breasts so they are about 1/4-1/2 inch in thickness. </div>
<div>
Take the clove of garlic and mince it up finely. Then, thinly slice the scallions or green onion tops.</div>
<div>
Take 16 Ritz crackers and crush them. Put them into a medium size bowl, add the minced garlic, sliced scallions or green onion tops, shredded cheese and the seasonings (salt and pepper). Mix everything together. Take the flattened chicken breasts and cut each one into 2 or 3 pieces.</div>
<div>
Melt the 4 Tbsp. of butter in a microwave-safe bowl in the microwave. Dip each chicken piece into the melted butter, then dip the coated chicken piece into the cracker mixture, coating both sides. Lay aside until all chicken pieces have been coated</div>
<div>
<i>Bake at 350° for 30-35 mins. Serve with any type of potato, rice or other vegetable. </i><strong>*Note</strong>: <em>Bake the chicken on a foil-lined baking sheet.</em><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-17344257030441089072016-12-17T08:37:00.000-08:002016-12-17T08:37:00.318-08:00Ham Roll Ups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKaRk0U5dvH6gAHrccyyn9aAq4vyAM9wuH8rCYZyeD8QhqGgFm3VafLvvdkoyO1SjNxRqXRHk__7VzOVPKTLAXjfQCIjuT2Caf7bBF_xpVw2_qoL_dFZfrDKUfgpEmpbZWWZs2D6miVLA/s1600/ham-and-cheese-rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKaRk0U5dvH6gAHrccyyn9aAq4vyAM9wuH8rCYZyeD8QhqGgFm3VafLvvdkoyO1SjNxRqXRHk__7VzOVPKTLAXjfQCIjuT2Caf7bBF_xpVw2_qoL_dFZfrDKUfgpEmpbZWWZs2D6miVLA/s400/ham-and-cheese-rolls.jpg" width="400" /></a></div>
<br />
1 Stick of Butter<br />
1 Tablespoon Brown Sugar<br />
1 Tablespoon Worcestershire Sauce<br />
2 Tablespoon Mustard<br />
1 Tablespoon Poppy Seeds<br />
1 Tube of Crescent Rolls<br />
12 Slices Swiss Cheese<br />
1 package of Ham<br />
<br />
In microware melt butter, brown sugar, Worcestershire sauce, poppy seeds and mustard. Stir together once butter is melted. Roll out crescent roll and top with ham and swiss cheese. Roll into log and cut into 12 sections. Place in pan and cover with sauce mixture. Bake at 350 for 15 minutes or until golden brown.<br />
<br />
<br />Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-6624401002378228732016-10-03T19:32:00.001-07:002016-10-03T19:32:25.228-07:00Wisconsin Cheese Soup<div class="ERSIngredientsHeader ERSHeading">
<div class="ERSIngredients">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLebob2VN9fjOamVMfw_I4aFNQEMVLMuHGbGkR-UUj_UVRdw1US_3o0TeZEg18gjh7J1zky0KKQEYatM8dUgVCbZ0MZlgKi9SywphAKCyTKHDmfOCBgfDviLL51ed5pEhzrpM1Lw_iDoF0/s1600/9355beercheesesoupfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLebob2VN9fjOamVMfw_I4aFNQEMVLMuHGbGkR-UUj_UVRdw1US_3o0TeZEg18gjh7J1zky0KKQEYatM8dUgVCbZ0MZlgKi9SywphAKCyTKHDmfOCBgfDviLL51ed5pEhzrpM1Lw_iDoF0/s400/9355beercheesesoupfinal.jpg" width="400" /></a></div>
<div class="ERSIngredientsHeader ERSHeading">
<br /></div>
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">3 Tbsp. butter</li>
<li class="ingredient" itemprop="ingredients">1 medium onion, chopped</li>
<li class="ingredient" itemprop="ingredients">¼ cup flour</li>
<li class="ingredient" itemprop="ingredients">½ tsp. salt</li>
<li class="ingredient" itemprop="ingredients">1 cup half and half</li>
<li class="ingredient" itemprop="ingredients">1 cup milk</li>
<li class="ingredient" itemprop="ingredients">1½ cups water</li>
<li class="ingredient" itemprop="ingredients">1 (14.5 oz) can chicken broth</li>
<li class="ingredient" itemprop="ingredients">2.5 lbs cauliflower</li>
<li class="ingredient" itemprop="ingredients">1 tsp. Dijon Mustard</li>
<li class="ingredient" itemprop="ingredients">1½ cups sharp cheddar cheese, shredded</li>
<li class="ingredient" itemprop="ingredients">½ cup pepper jack cheese, shredded</li>
</ul>
<div class="ERSClear">
</div>
</div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.</li>
<li class="instruction" itemprop="recipeInstructions">Add flour and stir to make a roux. Heat while stirring for a couple of minutes.</li>
<li class="instruction" itemprop="recipeInstructions">Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.</li>
<li class="instruction" itemprop="recipeInstructions">Add chopped cauliflower and heat until boil.</li>
<li class="instruction" itemprop="recipeInstructions">Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.</li>
<li class="instruction" itemprop="recipeInstructions">Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.</li>
<li class="instruction" itemprop="recipeInstructions">Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.</li>
<li class="instruction" itemprop="recipeInstructions">Serve soup topped with a little cheese for garnish.</li>
</ol>
</div>
</div>
<div class="ERSIngredientsHeader ERSHeading">
<br /></div>
Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-50305990459753792942016-01-29T19:36:00.002-08:002016-01-29T19:37:03.853-08:00Caramel Syrup <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCZBX_JzYmM3_hJzpooHGXkvvhKQ59dP5IAx4gxWPNicvxQWREZvTGref7Oz2uyAzESOx0Yf0KRLgvq9-3vuTPIHPIullHyK0MNZStCnHE2QC6KvFmZlDPFQ-QMjCp4xRGKf_VpgQs9Sz/s1600/square-kneaders-french-toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCZBX_JzYmM3_hJzpooHGXkvvhKQ59dP5IAx4gxWPNicvxQWREZvTGref7Oz2uyAzESOx0Yf0KRLgvq9-3vuTPIHPIullHyK0MNZStCnHE2QC6KvFmZlDPFQ-QMjCp4xRGKf_VpgQs9Sz/s400/square-kneaders-french-toast.jpg" width="400" /></a></div>
<br />
1 cup Brown sugar<br />
1 cup Heavy Whipping Cream<br />
1 cup Light Karo Syrup.<br />
<br />
Blend together and heat on stovetop until sugar is smooth. Serve warm. Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-68629383627636066152016-01-29T19:27:00.002-08:002016-01-29T19:27:58.373-08:00Sugar Cookies (Swig Like)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnP8_GjCuPTNTAYJn9dj-_r8VktHrAD83hcKWHewnPu6GPjGsOOMTNbD4b-vJAfqy4Zt6uBn7tA1KI8nfij739xJMviWhGAB4kZCFPkblylB44mTYrg1kc4kszPj5zn9HFI5URQV9Pv40/s1600/sc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnP8_GjCuPTNTAYJn9dj-_r8VktHrAD83hcKWHewnPu6GPjGsOOMTNbD4b-vJAfqy4Zt6uBn7tA1KI8nfij739xJMviWhGAB4kZCFPkblylB44mTYrg1kc4kszPj5zn9HFI5URQV9Pv40/s400/sc.jpg" width="266" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<strong></strong><br />
<strong>5½ cup + 2 tablespoons flour</strong><br />
<strong>1 teaspoon salt</strong><br />
<strong>½ teaspoons baking soda</strong><br />
<strong>½ teaspoon cream of tarter</strong><br />
<strong>1 cup (2 sticks) butter, room temperature</strong><br />
<strong>¾ cup canola or vegetable oil</strong><br />
<strong>1¼ cup sugar</strong><br />
<strong>¾ cup <a class="kLink" href="http://www.theidearoom.net/2015/03/swig-sugar-cookies.html#" id="KonaLink3" style="position: static; text-decoration: underline !important;"><span style="color: #003200; font-family: "Open Sans"; font-size: 16px; font-weight: 700; position: static;"><span class="kLink" style="color: rgb(0, 50, 0) !important; font-family: "Open Sans"; font-size: 16px; font-weight: 700; position: relative;">powdered </span><span class="kLink" style="color: rgb(0, 50, 0) !important; font-family: "Open Sans"; font-size: 16px; font-weight: 700; position: relative;">sugar</span></span></a></strong><br />
<strong>2 tablespoons water</strong><br />
<strong>2 eggs, room temperature</strong><br />
<strong>1 teaspoon vanilla</strong><br />
<div class="ERSInstructions">
<ol>
<li class="instruction">Preheat oven to 350 degrees F.</li>
<li class="instruction">In a mixing bowl, mix together flour, salt, baking soda, and cream of tarter. Set aside.</li>
<li class="instruction">In the bowl of a standing mixer, cream butter and sugars together for 2 minutes.</li>
<li class="instruction">Slowly stream in the oil while beating.</li>
<li class="instruction">Add the water and vanilla and then beat in the eggs one at a time until combined.</li>
<li class="instruction">Add the flour mixture to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).</li>
<li class="instruction">Roll dough into 2 inch balls.</li>
<li class="instruction">Place ¼ cup sugar in a small dish with a pinch of salt.</li>
<li class="instruction">Place balls of dough on a baking sheet about 3 inches apart to allow for spreading.</li>
<li class="instruction">Take a drinking glass and dip it into sugar (you may need to press it into some dough first in order for the sugar to stick to the glass).</li>
<li class="instruction">Press the glass into a ball of dough until it is ½ inch thick (the dough will form a jagged edge and spill past the edge of the glass).</li>
</ol>
</div>
<div class="instruction">
</div>
<li class="instruction">Bake for 8 minutes only. You do not want to over bake these. Gently remove cookies from pan onto a cooling rack and let them cool completely. Place them in an air tight container in the fridge.</li>
<em><strong></strong></em><br />
<em><strong>Makes about 2 dozen cookies.</strong></em><br />
<strong><em></em></strong><br />
<div class="ERSSectionHead">
<strong>Sour Cream Icing:</strong></div>
<div class="ERSSectionHead">
<strong>5 tablespoons butter, softened</strong><br />
<strong>⅓ cup + 1 tablespoon sour cream</strong><br />
<strong>¼ teaspoon salt</strong><br />
<strong>2-3 tablespoons milk</strong><br />
<strong>3.5 to 4.5 cups powdered sugar</strong><br />
<strong>¼ teaspoon vanilla</strong><br />
<strong>1 drop red food coloring</strong></div>
<ol>
<li class="instruction">Cream butter, sour cream, and salt together.</li>
<li class="instruction">Add powdered sugar a little at a time, alternating with adding the milk.</li>
<li class="instruction">Add extra milk or powdered sugar if needed to reach desired consistency.</li>
<li class="instruction">Add food coloring and vanilla and mix until combined.</li>
<li class="instruction">Spread over cold cookies with the back of a spoon and serve immediately or let the icing dry and then store in an air-tight container in the fridge.</li>
</ol>
Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-29343513934208799642016-01-23T11:53:00.005-08:002016-01-23T11:53:59.566-08:00Grandma Jones' Famous Soft Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfAO00cjg1dVvnAfdb3dzRVEfhXwXJPRdGr_0uoBGKZjKHdmSQekm7D-BEtoh3iUaaIGSFzW5jWwDSC68WiBlqU2RJS6UY-ubmeuwvDy0VHH2U3P8n2Bm2Tm9ENTDcEBo9Urq0Cw5cx8En/s1600/cookies.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfAO00cjg1dVvnAfdb3dzRVEfhXwXJPRdGr_0uoBGKZjKHdmSQekm7D-BEtoh3iUaaIGSFzW5jWwDSC68WiBlqU2RJS6UY-ubmeuwvDy0VHH2U3P8n2Bm2Tm9ENTDcEBo9Urq0Cw5cx8En/s400/cookies.png" width="400" /></a></div>
<br />
1 cup margarine<br />
1/4 cup sugar<br />
3/4 cup brown sugar<br />
1 teaspoon vanilla<br />
2 eggs<br />
2 1/4 cup flour<br />
1 teaspoon baking soda<br />
1 package vanilla pudding (instant small)<br />
12oz Chocolate Chips<br />
1 cup nuts (optional)<br />
<br />
Combine: margarine-sugar-brown sugar- vanilla-eggs.<br />
Add pudding mix well then add dry ingredients.<br />
Once mixed well stir in chocolate chips and nuts.<br />
<br />
Bake 375 for 8-10 minutes,<br />
Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-65304188991514173332015-12-29T18:56:00.000-08:002015-12-29T18:56:06.795-08:00Chicken Lomardy <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWsPDMgNeRaFzOOdUroPZa2KP-RVfCOhrdjl4OdSH-V9lc9CkUZVgkp7t-3_kC5DqWIYiGhqbUolMr7h95u9shDthi2SxmDvMSGJcmTROygPMau5i1he178PnwsAgwvZQuI7ruvKq9V6e/s1600/ckicken+l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWsPDMgNeRaFzOOdUroPZa2KP-RVfCOhrdjl4OdSH-V9lc9CkUZVgkp7t-3_kC5DqWIYiGhqbUolMr7h95u9shDthi2SxmDvMSGJcmTROygPMau5i1he178PnwsAgwvZQuI7ruvKq9V6e/s400/ckicken+l.jpg" width="385" /></a></div>
<span style="color: black;"><span style="font-size: 12pt;"></span></span><br />
<span style="color: black;"><span style="font-size: 12pt;">Just like Chicken Marsala only better!!!!</span></span><br />
<span style="color: black;"><span style="font-size: 12pt;"></span></span><br />
<span style="color: black;"><span style="font-size: 12pt;">8 oz sliced fresh mushrooms</span><br /><span style="font-size: 12pt;">2 tablespoon butter – melted </span><br /><span style="font-size: 12pt;">6 skinned and boned chicken breasts </span><br /><span style="font-size: 12pt;">1/2 cup all-purpose flour </span><br /><span style="font-size: 12pt;">1/3 cup butter </span><br /><span style="font-size: 12pt;">3/4 cup <a href="http://philippineslifestyle.com/blog/2014/12/05/tiula-itum-recipe-spicy-tausug-specialty-philippines/" title="Tiyula Itum Recipe – A Spicy Tausug Specialty of the Philippines">Marsala Wine</a></span><br /><span style="font-size: 12pt;">1/2 cup chicken broth</span><br /><span style="font-size: 12pt;">1/2 teaspoon salt</span><br /><span style="font-size: 12pt;">1/8 teaspoon pepper</span><br /><span style="font-size: 12pt;">1/2 cup shredded mozzarella cheese</span><br /><span style="font-size: 12pt;">1/2 cup Parmesan cheese</span></span><br />
<li><span style="font-size: 12pt;"><span style="color: black;">2 green onions chopped</span></span></li>
<span style="color: black;"> </span><br />
<span style="color: #999999;"><em><strong><span style="font-size: 14pt;"><span style="color: black;">Preparation:</span></span></strong></em></span><br />
<ul>
<li><span style="color: #999999; font-size: 12pt;"><span style="color: black;"> Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium heat – stirring constantly for 3 to 5 minutes or until tender. Remove from heat – set aside.</span></span></li>
<li><span style="color: #999999; font-size: 12pt;"><span style="color: black;">Cut each chicken breast in half lengthwise – Place chicken between 2 sheets of heavy-duty plastic wrap – flatten to 1/8 inch thickness, using a meat mallet or rolling pin.</span></span></li>
<li><span style="color: #999999; font-size: 12pt;"><span style="color: black;">Dredge chicken pieces in flour – Cook chicken in batches in 1 to 2 tablespoons butter in a large</span><a href="http://philippineslifestyle.com/blog/2014/12/05/tiula-itum-recipe-spicy-tausug-specialty-philippines/" style="color: #999999;" title="Tiyula Itum Recipe – A Spicy Tausug Specialty of the Philippines"><span style="color: black;"> nonstick skillet </span></a><span style="color: black;">over medium heat 3 to 4 minutes on each side or until golden.</span></span></li>
<li><span style="color: #999999; font-size: 12pt;"><span style="color: black;"> Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges – Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.</span></span></li>
<li><span style="color: #999999; font-size: 12pt;"><span style="color: black;">Add wine and broth to skillet – Bring to a boil – reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.</span></span></li>
<li><span style="color: #999999; font-size: 12pt;"><span style="color: black;">Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts –</span><a href="https://www.facebook.com/philippineslifestyle" style="color: #999999;"><span style="color: black;"> Enjoy</span></a></span></li>
</ul>
<span style="color: #999999; font-size: 12pt;">This is the Marsala Wine we like....</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrtY-ptv9NKf4Dwa-k5zQ_qkrXteZHvXVoUsCnWEfOjNk6sUIW52TTmNv1im_mAu7BHBRAarAr6-9SgSpapul_4GYhuQWjxRYWXxLru9ZD-zOGKenuy8YFatBQnU37b6S49Yp4xyaDIR9/s1600/Colombo+Marsala+Sweet+750ML.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrtY-ptv9NKf4Dwa-k5zQ_qkrXteZHvXVoUsCnWEfOjNk6sUIW52TTmNv1im_mAu7BHBRAarAr6-9SgSpapul_4GYhuQWjxRYWXxLru9ZD-zOGKenuy8YFatBQnU37b6S49Yp4xyaDIR9/s320/Colombo+Marsala+Sweet+750ML.jpg" width="228" /></a></div>
<span style="color: #999999; font-size: 12pt;"></span>Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-10550249197412210062015-11-15T18:02:00.001-08:002015-11-15T18:02:57.333-08:00Cinnamon Honey Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcgkRkwKFv2I4tkKxlB9kxWyegIiUbx2jxY1DR8zMpCEt9Q7wcBQGiXdGtU7DYKWPiJm66mJKgqZiPCKTVuBOpZdOWIlqehDXeYw9_I7lA6Gmc-XJSzj39eclSIca2hmXtv-8rbHz-zPVT/s1600/butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcgkRkwKFv2I4tkKxlB9kxWyegIiUbx2jxY1DR8zMpCEt9Q7wcBQGiXdGtU7DYKWPiJm66mJKgqZiPCKTVuBOpZdOWIlqehDXeYw9_I7lA6Gmc-XJSzj39eclSIca2hmXtv-8rbHz-zPVT/s400/butter.jpg" width="400" /></a></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
</div>
<div class="h-4 strong">
Ingredients</div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">2 sticks of butter (room temperature) </li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 Cup powdered sugar </li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1 Cup honey </li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">2 teaspoons cinnamon</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Mix all ingredients together to a smooth consistency and enjoy!</li>
</ol>
Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-70499360198707916222015-11-14T13:07:00.001-08:002015-11-14T13:07:58.947-08:00<span class="instructions" id="zlrecipe-instructions-list"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxh05k4GzfNlMWsPr1fhMRXLB2c0ee0YfeP1arTAt_p6MMrblVa4pRJzXetc2poLz4NOSZoZ9BIaeRJLwldRtKzEf0B6AeG4OtOu3I1enlKEyc2F1oFmh9f-2YyZyeth7DrIiPNonsyHM/s1600/cs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxh05k4GzfNlMWsPr1fhMRXLB2c0ee0YfeP1arTAt_p6MMrblVa4pRJzXetc2poLz4NOSZoZ9BIaeRJLwldRtKzEf0B6AeG4OtOu3I1enlKEyc2F1oFmh9f-2YyZyeth7DrIiPNonsyHM/s400/cs.jpg" width="400" /></a></div>
<div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
</div>
<div class="instruction" itemprop="recipeInstructions">
1/2 cup Salted Butter</div>
<div class="instruction" itemprop="recipeInstructions">
1 1/2 cups Brown Sugar</div>
<div class="instruction" itemprop="recipeInstructions">
3/4 cup Light Corn Syrup</div>
<div class="instruction" itemprop="recipeInstructions">
1 can (14oz) Sweetened Condensed Milk</div>
<div class="instruction" itemprop="recipeInstructions">
1 teaspoon Vanilla</div>
<div class="instruction" itemprop="recipeInstructions">
</div>
<div class="instruction" itemprop="recipeInstructions">
In a medium saucepan, melt butter over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine. Stir constantly until mixture comes to a light bubbly boil. Remove from heat right away and add the vanilla. Stir to combine. Serve warm or at room temperature with apple slices and pretzels or drizzle over ice cream.</div>
<br /></span><div class="h-4 strong" id="zlrecipe-notes">
Notes</div>
<div id="zlrecipe-notes-list">
<div class="notes">
Don't let the caramel come to a full, rolling boil. Just let it get nice and bubbly and then take it off the heat. It will get too hard and thick to scoop if you cook it too long</div>
</div>
Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-68141799928601559842015-11-14T12:42:00.001-08:002015-11-14T12:42:31.831-08:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiceyhMUp3a9wsMgws8zyosx6Qc6VdHgIdYtykIr6zA33hbE6ylxjh5e9MRYcta_oC9dhKN3f5ar3rROc1kFqAi4XKAGgznt6OL9h-KUJdJZskiwWddaUrJF41PPYp2p6KJehtC2TOG0Jg/s1600/bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiceyhMUp3a9wsMgws8zyosx6Qc6VdHgIdYtykIr6zA33hbE6ylxjh5e9MRYcta_oC9dhKN3f5ar3rROc1kFqAi4XKAGgznt6OL9h-KUJdJZskiwWddaUrJF41PPYp2p6KJehtC2TOG0Jg/s400/bread.jpg" width="400" /></a></div>
<div class="ingredient" itemprop="ingredients">
</div>
<li class="ingredient" itemprop="ingredients">2 cups warm water</li>
<li class="ingredient" itemprop="ingredients">2 1/2 tsp active dry yeast</li>
<li class="ingredient" itemprop="ingredients">1/2 TB sugar</li>
<li class="ingredient" itemprop="ingredients">1/4 cup melted butter</li>
<li class="ingredient" itemprop="ingredients">1 TB salt</li>
<li class="ingredient" itemprop="ingredients">1/4 cup sugar</li>
<li class="ingredient" itemprop="ingredients">1/2 cup <a href="http://www.amazon.com/gp/product/B00099XPD6/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00099XPD6&linkCode=as2&tag=iheartnapticr-20&linkId=5N5UA3ZXJKAYTX3E" rel="nofollow" target="_blank">evaporated milk</a></li>
<li class="ingredient" itemprop="ingredients">5-7 cups of bread flour, white or wheat will work too (can use more if needed)</li>
<li class="ingredient" itemprop="ingredients">1 TB shortening</li>
<li class="ingredient" itemprop="ingredients">1 TB butter (to top bread)</li>
<h3 id="directions" style="clear: left;">
Directions:</h3>
<div class="instructions" itemprop="recipeInstructions">
1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.<br /> 2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.<br /> 3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.<br /> 4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it to rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured service.<br /> 5. Kneed the dough for 2-3 minutes.<br /> 6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.<br /> 7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto cooling rack.</div>
Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-35637606443295268182015-11-06T17:30:00.003-08:002015-11-06T17:30:28.900-08:00Rustic Chicken Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhEPuFPCBbjBkBQS3TdMoRflrMB3YfzK8cFJ4b07hKS31CRgLYxXgCKmyRv9IDw1oprLkMjjaBx_scNGfwTDX3_mmgx4r_3Mo7lw628zP0wtgsRoLeP6GLLVrORSJ3cMpf6xwZSdTc0ik/s1600/stew.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhEPuFPCBbjBkBQS3TdMoRflrMB3YfzK8cFJ4b07hKS31CRgLYxXgCKmyRv9IDw1oprLkMjjaBx_scNGfwTDX3_mmgx4r_3Mo7lw628zP0wtgsRoLeP6GLLVrORSJ3cMpf6xwZSdTc0ik/s400/stew.png" width="315" /></a></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
</div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1.5 lbs boneless, skinless chicken breasts </li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 medium onion, wedged </li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">2 cups baby carrots </li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1/2 cup water </li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1 T. Lawry's <span class="IL_AD" id="IL_AD9">Seasoned Salt</span> </li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">2 t parsley flakes </li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1/2 t ground black pepper </li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1.5 lbs red skinned potatoes, halved </li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">3 T cornstarch </li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">1/2 cup milk </li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Place chicken, seasonings & all vegetables into slow cooker. Cook on low 6 hours. </li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Whisk cornstarch into milk, stir into slow cooker and cook 15 additional minutes on high</li>
</ol>
Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-31267671623457159972015-08-29T19:47:00.000-07:002015-08-29T19:47:00.913-07:00Everything Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5amnN76uK3fSD9cuP0D__fqhJ5ll7kCsOio8Gdq0Or9OzF5V_yypqxr9DrZ0v_x90-RT0BJWIgsEjClYslCuDxcDOfUyy4lNWYcifG7EcFimjGkXaa7lh3M0efoyg6eK5N1OIzZU1qnQ/s1600/chocolate_turtle_brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5amnN76uK3fSD9cuP0D__fqhJ5ll7kCsOio8Gdq0Or9OzF5V_yypqxr9DrZ0v_x90-RT0BJWIgsEjClYslCuDxcDOfUyy4lNWYcifG7EcFimjGkXaa7lh3M0efoyg6eK5N1OIzZU1qnQ/s400/chocolate_turtle_brownies.jpg" width="400" /></a></div>
<br />
<br />
1 package of German Chocolate Cake mix<br />
1 (5 3/4 oz) can of Evaporated Milk<br />
1 (14oz) bag of Caramels<br />
3/4 cup melted Butter<br />
1 bag of Milk Chocolate Chips<br />
1 (8oz) Bag Heath Toffee Chips<br />
<br />
Mix together cake mix, melted butter and 1/3 cup of evaporated milk. Press half of the mixture in a greased 9x13 pan. Bake at 350 for 6 minutes. Remove brownies from oven and sprinkle on 1/2 bag of toffee chips. Melt the caramels and the rest of the evaporated milk and pour over the toffee chips. Sprinkle of half the bag of chocolate chips. Spread the rest of the brownie mixture on top. (easiest way to do this is flatten brownie mix in your hand and place on top of caramel.) Sprinkle the remaining chocolate chips and toffee bits on top. Bake at 350 for 20 minutes. Refrigerate for 3 hours before serving.<br />
<br />
<br />
Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-50050087896968439312015-08-03T21:12:00.001-07:002015-08-03T21:12:24.959-07:00Korean Beef<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrLQ50ntYbeQOIrOb9POpDk4OaZHG78ewOZ58PPXwB3Bx8SUkKz2fhqBJ07FDU5RgipUkRO08DHorB8buUZLPCUir5lA6uL-8yqipcWT-XgFXw5_AlKcyJWZ3_5P8NFZWcaqBrEPo0buY/s1600/K+Beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrLQ50ntYbeQOIrOb9POpDk4OaZHG78ewOZ58PPXwB3Bx8SUkKz2fhqBJ07FDU5RgipUkRO08DHorB8buUZLPCUir5lA6uL-8yqipcWT-XgFXw5_AlKcyJWZ3_5P8NFZWcaqBrEPo0buY/s400/K+Beef.jpg" width="266" /></a></div>
<br />
1 pound lean ground beef<br /> 1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)<br /> 1/4 cup soy sauce<br /> 1 Tablespoon sesame oil<br /> 3 cloves garlic, minced<br /> 1/2 teaspoon fresh ginger, minced<br /> 1/2 - 1 teaspoon crushed red peppers (to desired spiciness)<br /> salt and pepper<br /> 1 bunch green onions, diced (don't skip this!)<br /><br /> Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. <br />
* This would be amazing as a filling for lettuce wraps or topped with crunchy Chinese Noodles*Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-37478368209164989512015-08-02T19:41:00.004-07:002015-08-02T19:42:31.623-07:00Country Chicken<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_1KXb8e22K0GxDrslaW-SxcCCb2ltkAoAJZfFK13Zst7DK9PB978RDfsYPmt8cvos7g1Ynb_HG27pvx7LIoVOAD8i5e00j1NzHEOiHIET8n2v7pf3cQPzmSPGxlYdS1vIBaLlsMPkQXI/s1600/Chicken+with+Gravy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_1KXb8e22K0GxDrslaW-SxcCCb2ltkAoAJZfFK13Zst7DK9PB978RDfsYPmt8cvos7g1Ynb_HG27pvx7LIoVOAD8i5e00j1NzHEOiHIET8n2v7pf3cQPzmSPGxlYdS1vIBaLlsMPkQXI/s400/Chicken+with+Gravy.jpg" width="400" /></a></div>
<br />
<li>4 – 5 Boneless Skinless <a href="http://thefrugalgirls.com/tag/chicken" target="_blank">Chicken Breasts</a>, thawed</li>
<li>1 can Campbell’s Chicken Gravy {14.5 oz.}</li>
<li>1 packet Lipton’s Onion Soup Mix {dry}</li>
<li>1/8 tsp. Pepper</li>
<br />
<h3>
Instructions:</h3>
<ol>
<li>Cook <a href="http://thefrugalgirls.com/tag/chicken" target="_blank">chicken</a> in <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&keywords=crockpot&linkCode=ur2&qid=1367990528&rh=n%3A1055398%2Cn%3A289940%2Ck%3Acrockpot&rnid=1063498&tag=frugir-20" target="_blank">crockpot</a> on high for 3 hours {covered}</li>
<li>After 3 hours, drain juices from <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&keywords=crockpot&linkCode=ur2&qid=1367990528&rh=n%3A1055398%2Cn%3A289940%2Ck%3Acrockpot&rnid=1063498&tag=frugir-20" target="_blank">crockpot</a></li>
<li>Mix together gravy, dry onion soup mix, and pepepr.</li>
<li>Pour mixture over <a href="http://thefrugalgirls.com/tag/chicken" target="_blank">chicken</a>, and cook on high for 30 more minutes {covered}, or until done.</li>
<li>ENJOY!</li>
</ol>
**Serve over rice of mashed potatoes.**Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-34523060650570497242015-06-05T21:57:00.001-07:002015-06-05T21:57:57.274-07:00Poolside Dip<div class="copy-paste-block">
<div class="ingredients">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMGcGeIPPLkmdwd2_kuFYAYR1N23bX0GLAQtlZE-V7GsdFGnPPjc_misqj2o5NimOKujlQU47BCkrTOpPfAOlfe9yQVNeQ4d50BA_C5DPy0MBRn7Iwd6pNh7oMhb-cxoTkvBm2clbPB1Q/s1600/flag-cake-and-cups-023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMGcGeIPPLkmdwd2_kuFYAYR1N23bX0GLAQtlZE-V7GsdFGnPPjc_misqj2o5NimOKujlQU47BCkrTOpPfAOlfe9yQVNeQ4d50BA_C5DPy0MBRn7Iwd6pNh7oMhb-cxoTkvBm2clbPB1Q/s400/flag-cake-and-cups-023.jpg" width="400" /></a></div>
<br />
<br />
8 ounces cream cheese, room temperature<br /> 1 red bell pepper, finely diced<br /> 1 jalapeno, seeded, finely diced (double it up or leave in seeds if you want more spice)<br /> 1 small can black olives, finely diced<br /> 15 ounce can corn, drained<br /> 1 packet ranch seasoning</div>
<h3 id="directions" style="clear: left;">
Directions:</h3>
<div class="instructions" itemprop="recipeInstructions">
Dump everything into a bowl and start stirring it together. As the vegetables start to release a little of their water, the mixture will come together much easier. Continue stirring until well combined.<br /> Serve immediately or store in the fridge, covered, for up to 24 hours. The longer the dip sets, the more water the vegetables will release.<br /> Serve with crackers or chips.</div>
<span></span></div>
Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-75010678311241980572015-03-07T10:26:00.002-08:002015-03-07T10:27:16.087-08:00Brown Sugar Apple Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SNcoiXXzeE9aIkPvGvYkFPkMLYplsfu7RPJQJQdwHSEQWIydm5KFJ62CqOTiOT2Irs6nfF2qMQmTV-CpZijK9E5l6N67GpqEA_-8gfrT5zH4KgF53G-godui_QiJBdRZYacV5SYCwUGO/s1600/Caramel-Cream-Cheese-dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SNcoiXXzeE9aIkPvGvYkFPkMLYplsfu7RPJQJQdwHSEQWIydm5KFJ62CqOTiOT2Irs6nfF2qMQmTV-CpZijK9E5l6N67GpqEA_-8gfrT5zH4KgF53G-godui_QiJBdRZYacV5SYCwUGO/s1600/Caramel-Cream-Cheese-dip.jpg" height="285" width="400" /></a></div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
~8 oz. cream cheese, softened </div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
~1 cup brown sugar </div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">
~1 tablespoon vanilla</div>
<div class="ingredient" itemprop="ingredients">
~ Heath Toffee Bits</div>
<div class="ingredient" itemprop="ingredients">
~ Caramel </div>
<div class="h-4 strong" id="zlrecipe-instructions">
</div>
<div class="h-4 strong">
</div>
<div class="h-4 strong">
Instructions</div>
<div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
Beat it all together and continue to beat until fluffy!! Place in dish and sprinkle with Toffee Chips and drizzle with caramel sauce. </div>
Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0tag:blogger.com,1999:blog-4724718969682249169.post-71059493152472356772015-02-02T14:12:00.000-08:002015-02-02T14:12:31.693-08:00Super Bowl Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nMlyQFCmwePCfvPrQhgbSzGFewj4DPuWceoEJv7MA8Wg39zvryTcyOlHBbFIrXGRwSPSGnuJIFSpzwI2ItpV1EVIVNu3cfhyeK6OE4aQ784oo0rTLyW-3DNRJj4faK3Unp90_HGXGecl/s1600/6d75d0c09cd5815d6e4c12e39e7b6d88.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nMlyQFCmwePCfvPrQhgbSzGFewj4DPuWceoEJv7MA8Wg39zvryTcyOlHBbFIrXGRwSPSGnuJIFSpzwI2ItpV1EVIVNu3cfhyeK6OE4aQ784oo0rTLyW-3DNRJj4faK3Unp90_HGXGecl/s1600/6d75d0c09cd5815d6e4c12e39e7b6d88.jpg" height="400" width="285" /></a></div>
<div align="center">
<br /></div>
<ul>
<li>16 oz pork hot sausage <i>(found in the roll form, like Jimmy Dean)</i>
<li>12 oz cream cheese, softened
<li>1 can Ro*tel tomatoes (Original), undrained <br />
</li>
</li>
</li>
</ul>
<ol>
<li>Brown sausage in a non-stick skillet, breaking it up into crumbles with a
spatula until no longer pink. Drain the grease.
<li>In a medium saucepan, heat the tomatoes and cream cheese over medium heat,
stirring occasionally. Heat until the cream cheese is completely melted.
<li>Add the browned sausage to the cream cheese mixture and stir to combine. A
splash or two of milk can be mixed in if you like a slightly looser dip. We
like it thick and hearty! Serve with tortilla chips or your favorite dipping
chip. </li>
</li>
</li>
</ol>
<div align="center">
<br />
<br />
</div>
Cooking with Kristahttp://www.blogger.com/profile/15505063366302658201noreply@blogger.com0