tag:blogger.com,1999:blog-90322651153938960312024-03-14T08:27:49.773-06:00Mitch's KitchenMitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-9032265115393896031.post-43428567361833254952013-05-28T19:00:00.000-06:002013-05-28T19:00:01.907-06:00Banana Split Dessert<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLiu8YUWuIq0ClkH2kiC0Q04ZSAtf8zLOHO0nsqOagXOy83YiFT2gHuQv838DSEC78qSUrcsFW8VORcft4hrooqsC5kEYWSYNeQZ5e4FEOX664m9FGE85CPyjjEpCB5T1_I3gA7E8CIM/s1600/BananaSplitDessert3.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="123" kea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLiu8YUWuIq0ClkH2kiC0Q04ZSAtf8zLOHO0nsqOagXOy83YiFT2gHuQv838DSEC78qSUrcsFW8VORcft4hrooqsC5kEYWSYNeQZ5e4FEOX664m9FGE85CPyjjEpCB5T1_I3gA7E8CIM/s200/BananaSplitDessert3.JPG" width="200" /></a></div>
2 cups graham crackers crumbs<br />
2 or 3 bananas, sliced<br />
1/2 gallon to 3/4 gallon ice cream. (The amount will depend on the size of pan you use.)<br />
1 tub cool whip<br />
Chopped nuts (optional)<br />
1 pkg. chocolate chips<br />
1/2 cup butter<br />
2 cups powdered sugar<br />
1 can canned milk, (evaporated not condensed)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9gE9VxRqpAKA4Bx0VZW7o85fK0pECLow-AwE8v6Jh8MgrW3HjtB-4Jiq76vSvYdrgftYUWLWN2siteVBAy2rJsslPePGnvgV59wuJLpSBKjp4eDe7B6qci4OHCf1sr7cx0xT6tBau9ZI/s1600/BananaSplitDessert1.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" kea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9gE9VxRqpAKA4Bx0VZW7o85fK0pECLow-AwE8v6Jh8MgrW3HjtB-4Jiq76vSvYdrgftYUWLWN2siteVBAy2rJsslPePGnvgV59wuJLpSBKjp4eDe7B6qci4OHCf1sr7cx0xT6tBau9ZI/s200/BananaSplitDessert1.JPG" width="200" /></a></div>
Line bottom of 9x13 pan with graham cracker crumbs. Slice bananas and carefully place on top of crumbs. Freeze for 15 minutes.<br />
<br />
Melt ice cream enough to spread it around and cover bottom.<br />
Put chopped nuts over top and freeze for four hours.<br />
Make a sauce of chocolate chips, butter, powdered sugar and milk and bring to a boil and stir until thickened.<br />
Cool sauce and spread over nuts. Freeze for 1 hour.<br />
Spread whipped topping over all then cover with the other cup of graham cracker crumbs and freeze.<br />
Serves 15<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf3m6ozrQ6wCYebIzUmvGcxu8KGCI2f39PqLsAlh4unqeQDVk02sfoBakaHSf-fwT1GQqU9c__ijo_c0yrWsRDxAwJgsr30ts70EoMYfrnTjCeabQWrJY2BuPtRIzmrGhmwmuyT1CqkBM/s1600/BananaSplitDessert2.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" kea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf3m6ozrQ6wCYebIzUmvGcxu8KGCI2f39PqLsAlh4unqeQDVk02sfoBakaHSf-fwT1GQqU9c__ijo_c0yrWsRDxAwJgsr30ts70EoMYfrnTjCeabQWrJY2BuPtRIzmrGhmwmuyT1CqkBM/s200/BananaSplitDessert2.JPG" width="200" /></a></div>
<em>Note: It is important to freeze each layer before adding another layer.</em><br />
<br />
<em>Just made this again. I didn't like the sauce inside the dessert. I think it would taste better and look better if it were drizzled over the top.</em><br />
<br />
<em>My kids won't eat nuts, so the first picture shows how I made it, with only half of the pan in nuts and banans. </em><br />
<br />
<em>The second picture shows the softened ice cream, just ready to be smoothed over. Next would come the chocolate layer and then the whipped topping layer. </em><br />
<br />
<em>I found those frozen bananas hard to eat, as I have sensitive teeth. </em><br />
<em>Make this dish at the height of summer, if you want to cool down.</em><br />
<br />
Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-57249112276486880682013-04-23T18:38:00.003-06:002013-04-23T18:38:27.791-06:00Blog suspendedI'm sorry to say that Doug was put in the bishopric. Wait, I mean that is not bad, but he was helping me with the pictures for the blog and is now unavailable. So, until he teaches me how to do it, the blog is on hold. Which I am sad about, because I came up with a mean Tuscan stew yesterday, and now it may have no future. This may be permanent or temporary, we'll have to see. Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com1tag:blogger.com,1999:blog-9032265115393896031.post-70797969042946391312013-03-26T19:00:00.000-06:002013-03-26T19:07:11.013-06:00Very Berry Trifle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1yNPcgREKzfPDGpFZbWhLyENFqWyqvgAp54dTG0HfxKEbziaePL32Lbh2Aq-MsVKDkafz4k8nK2sW8FMyEq4tgiRS_QDUrzF3qq7wo9Z3MrxB8JDBNR41S_Q3wp8DGd0DYt77E7iWjE/s1600/VeryBerryTrifle.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1yNPcgREKzfPDGpFZbWhLyENFqWyqvgAp54dTG0HfxKEbziaePL32Lbh2Aq-MsVKDkafz4k8nK2sW8FMyEq4tgiRS_QDUrzF3qq7wo9Z3MrxB8JDBNR41S_Q3wp8DGd0DYt77E7iWjE/s200/VeryBerryTrifle.jpg" usa="true" width="179" /></a></div>
1 white cake mix: baked, cooled and cut into 1 inch squares. Can also use pound cake.<br />
(Can be made and frozen in advance. Just pull out the day of the party.) <br />
<br />
Cream topping: <br />
1 8 oz. cream cheese (room temperature)<br />
1 cup sour cream <br />
2 -1/2 cups powdered sugar <br />
Mix in a medium bowl.<br />
<br />
Blackberries, raspberries, blueberries <br />
I use Costco's frozen berry blend. <br />
<br />
Heavy whipped cream. <br />
<br />
Layer cake, berries, cream topping in a trifle dish. <br />
<br />
Top with fresh whipped cream.<br />
<br />
Make sure that you put on that first layer of cream with a heavy hand. If you top it with cream, you only get one shot, so it needs to cover most everything.<br />
<br />
<em>I would top this with cream, but I wanted to show the layers, so it is missing a top layer.</em><br />
<em>I really like using the small, individual trifle cups. I got mine at Bed Bath and Beyond and it keeps your dessert looking amazing until serving. A regular dish, and you have to pull it out and ruin how pretty it looks.</em><br />
<em>This dessert is so easy yet very flavorful.</em>Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-32064622523147408182013-03-19T19:00:00.000-06:002013-03-19T19:00:01.149-06:00Cheeseburger French Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdJ4hU2FUyf-mbg1IdomvO5ygplt3E2AE0_69YApC9cX8Plo75w-ZH0FxiEKCYUS4GNnpn8T_a-vUDpCdVj8FtLWD0K7aIMs0smf1mqQqih98Z8v1mSaj91mYF4m6pOVcMvWjiUsaifE/s1600/CheeseBurgerFrenchLoaf.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdJ4hU2FUyf-mbg1IdomvO5ygplt3E2AE0_69YApC9cX8Plo75w-ZH0FxiEKCYUS4GNnpn8T_a-vUDpCdVj8FtLWD0K7aIMs0smf1mqQqih98Z8v1mSaj91mYF4m6pOVcMvWjiUsaifE/s200/CheeseBurgerFrenchLoaf.JPG" width="200" /></a></div>
1 loaf of French bread<br />
5 Tb. melted butter<br />
3 Tb. flour<br />
1/2 tsp. salt<br />
1 cup ripe olives, chopped<br />
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1 tsp. Worchestershire sauce</div>
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1 egg</div>
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2 c cheddar cheese, grated</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
4 oz. Velveeta</div>
1 1/2 cups milk<br />
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Break open a loaf of French bread along seam; remove soft center and crumble into a bowl.</div>
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Melt 3 Tb. of butter. Sift flour with salt and blend into hot butter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGFSzu1Gqqc-4KVuswe6W1_RQSh16ywhHSzh-3ExMxz93XBcKNx8KU-n1pyPow0uamJSKWvPz2PnVFICh3WN1cRWLqr5eUuRttf0X1gTsgDAlCKmYe0AwVcZ1R8UOiaHQpMMLSEAI8L4/s1600/CheeseBurgerFrenchLoafFull.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="145" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGFSzu1Gqqc-4KVuswe6W1_RQSh16ywhHSzh-3ExMxz93XBcKNx8KU-n1pyPow0uamJSKWvPz2PnVFICh3WN1cRWLqr5eUuRttf0X1gTsgDAlCKmYe0AwVcZ1R8UOiaHQpMMLSEAI8L4/s200/CheeseBurgerFrenchLoafFull.JPG" width="200" /></a>Add milk slowly, stirring and cooking until smooth and thick. Add cheddar and velveeta, making a cheesy sauce. Remove from heat. Add Worcestershire sauce, egg, cheese, beef, olives and crumbled bread crumbs. Mix well. Refill loaf with meat and cheese mixture and press edges together. Rub outside of loaf with remaining 2 Tb of butter and sprinkle with a little garlic powder. Wrap entire loaf in tinfoil and bake in 350 degree oven for 45 minutes. </div>
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Slice before serving.</div>
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Serves 6.</div>
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<em>This is from the Idaho cookbook: Edwin Elkington. I found it burned if not wrapped and have changed just a few directions. If you grew up on hamburger gravy like I did, you will enjoy this. </em><br />
<em>The picture doesn't show olives, because I didn't think my kids would touch it.</em><br />
<em>I like to nuke cheese in microwave before adding to cheese sauce, just to speed things along.</em></div>
Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-57271456397176627472013-03-12T19:00:00.000-06:002013-03-12T19:00:05.423-06:00Mint Chocolate Bark<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqjnro-YVrE3Ac_w2AOkPTe0ZxFh4hdA6OiupRBWCqNxxe34_Ew1f5PZyCi_W4m_46N8fmIvR28LzQ7oBfbPb8N6xuXp56X-PnVz2RqRzDHKpYHEsrTfBrKv3QST2g9SWZwpXV45yEIY/s1600/IMG_0538.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="195" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqjnro-YVrE3Ac_w2AOkPTe0ZxFh4hdA6OiupRBWCqNxxe34_Ew1f5PZyCi_W4m_46N8fmIvR28LzQ7oBfbPb8N6xuXp56X-PnVz2RqRzDHKpYHEsrTfBrKv3QST2g9SWZwpXV45yEIY/s200/IMG_0538.jpg" width="200" /></a></div>
2 lbs. melting chocolate</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/2 bag <a href="http://www.walmart.com/ip/Andes-Creme-De-Menthe-Baking-Chips-10-oz/10403314" target="_blank">Andes mint pieces</a></div>
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12 drops of peppermint oil</div>
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<br /></div>
Melt chocolate and Andes mint pieces. Add peppermint oil and stir until all is mixed and creamy.<br />
Pour into a cookie sheet, lined with wax paper.<br />
Cool and break into pieces.<br />
<br />Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-50733003162899971162013-03-05T19:00:00.000-07:002013-03-05T19:00:01.886-07:00Crème Brûlèe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBAYQEhhrNcnS1hAB19Uif1maXVXOcBwK1cpb3c2x_EksHBM8Yeznflg4fuUZ-3KGXu03j-iijh5GC21Hp_W4SKIoyaEKh3qj8Pg3CIzh08ozo7DbtxPEaXr-RBxnLXDARacOccjI9QA/s1600/CremeBrulee.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="155" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBAYQEhhrNcnS1hAB19Uif1maXVXOcBwK1cpb3c2x_EksHBM8Yeznflg4fuUZ-3KGXu03j-iijh5GC21Hp_W4SKIoyaEKh3qj8Pg3CIzh08ozo7DbtxPEaXr-RBxnLXDARacOccjI9QA/s200/CremeBrulee.jpg" width="200" /></a></div>
6 large egg yolks<br />
1/2 cup sugar, plus some for sprinkling<br />
3 cups heavy cream<br />
1 teaspoon vanilla extract<br />
1 vanilla bean<br />
<br />
Preheat oven to 300 degrees.<br />
Position rack in center of oven.<br />
<br />
In a standing mixer at speed 3 (Bosch) wisk together the egg yolks and 1/2 cup sugar, 5 minutes, until thick and pale.<br />
In a saucepan, bring the cream just to a boil....watch carefully.<br />
Scrape beans from vanilla bean. (I use a grapefruit spoon, it works perfectly.)<br />
Strain the custard to remove any lumps. (I have not found this to be necessary in my Bosch)<br />
Add vanilla and vanilla bean to egg mixture and stir again.<br />
With mixer turned on to speed 1, add hot cream mixture to egg mixture.<br />
<br />
Using 8 oval crème brûlèe dishes, pour custard in, 3/4 full.<br />
<br />
Pour enough very hot water into pans to come halfway up the sides of the dishes.<br />
Bake for 40 minutes, or until just set, centers will wiggle slightly.<br />
Let custards cool in water bath for 10 minutes.<br />
Transfer to a wire rack to cook completely.<br />
Refrigerate at least 3 hours or better still, overnight.<br />
<br />
When ready to serve sprinkle with sugar in the raw and use a torch to caramelize the sugar.<br />
<br />
* Mine cooked too much at 300 so I turned it down to 280-290 and it worked well.<br />
Also cooked for 37 minutes but turned out too soft so will go for 40 next time.<br />
<br />
<em>A classic, timeless dessert. This is Roxanne's aunt's recipe, and I just added a standing mixer and the vanilla bean. </em>Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-74876981216465747192013-02-26T19:00:00.001-07:002013-02-26T19:00:04.980-07:00Cinnamon Roll<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAQ4_boVLHP9swHY5hmuyifzYT8fPdE6YXMaztXC2Jrde9PWaTstHdwXYkS6zxEQ2rZI-FDUCqC303VZomdtK5pUBJ-NuAWxngVRhRNctH233-36XoLE7fv6NXrSkypME3EGqA7VJ9L0/s1600/CinnamonRollsI.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="272" jea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAQ4_boVLHP9swHY5hmuyifzYT8fPdE6YXMaztXC2Jrde9PWaTstHdwXYkS6zxEQ2rZI-FDUCqC303VZomdtK5pUBJ-NuAWxngVRhRNctH233-36XoLE7fv6NXrSkypME3EGqA7VJ9L0/s320/CinnamonRollsI.JPG" width="320" /></a></div>
After years of not being able to make cinnamon rolls as good as my Mom's, I took matters into my own hands. I used the Lion House Roll Recipe and stopped after step 4.<br />
<br />
2 cups warm water<br />
2/3 cup nonfat dy milk (instant or non-instant)<br />
2 Tablespoons dry yeast<br />
1/4 cup sugar<br />
2 teaspoons salt<br />
1/3 cup butter<br />
1 egg<br />
5 to 51/2 cups flour<br />
<br />
Method:<br />
In an electric mixer, combine water and milk powder; stir until milk dissolves. (I used the Bosch wisps)<br />
Add yeast, then sugar, salt, butter egg, and 2 cups flour. (Change to dough hooks.) Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add additional flour if you feel it is necessary to produce a soft, sticky dough. (You have a cup and half left, I don't think I used all the flour.)<br />
<br />
Scrape dough off sides of bowl and add 1 Tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic or a dish cloth and allow to rise in warm place until double in size, about 45 minutes. <br />
<br />
This is where I stopped following the recipe.<br />
I divided the dough in two halves.<br />
Rolled one half into a nice even rectangle. Mixed cinnamon and brown sugar and spread soft butter on dough rectangle; sprinkled with cinnamon and brown sugar and the big Guittard chocolate chips. <br />
Roll dough into a cylinder and seal edges.<br />
Using dental floss, slide floss under roll and cut into 2 inch slices. <br />
Place in a greased pan and allow to rise again.<br />
<br />
Brush rolls lightly with half and half or light cream.<br />
Bake at 365 degrees (this is a very fragile dough) 6-7 minutes until lightly browned. Then cover with foil and bake an additional 7-8 minutes. (This really depends on how big and thick you are making them. A bigger roll could take 20 minutes to cook.)<br />
<br />
A double batch made 3 dozen cinnamon rolls.<br />
<br />
Let rolls cool slightly then frost.<br />
<br />
Frosting:<br />
In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla and enough half and half or light cream to make of drizzling consistency.<br />
( I did not feel this was enough frosting for one batch.)<br />
<br />Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-55800308336995708052013-02-19T19:00:00.001-07:002013-02-19T19:02:25.871-07:00Valentine White Chocolate Bark<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 lb. good quality white melting chocolate</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZIaJ_c88caaGH418b43ArRjCmSzmVkQv1zVCjLog4oXQIq7Z3G6aQofuPFoZhc4_KPcSQTvk4MJ5HorpctWvFWWUQ92zYEn-6ZhpwAatQoBt1dNZGfNy1Jf_sXY6QACW-Ykv7M1YiGA/s1600/ValentineChocolateBark.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZIaJ_c88caaGH418b43ArRjCmSzmVkQv1zVCjLog4oXQIq7Z3G6aQofuPFoZhc4_KPcSQTvk4MJ5HorpctWvFWWUQ92zYEn-6ZhpwAatQoBt1dNZGfNy1Jf_sXY6QACW-Ykv7M1YiGA/s200/ValentineChocolateBark.JPG" width="200" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Melt in microwave. </div>
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I usually do one minute, then one minute again, then 30 second intervals after that, unitl smooth and creamy.</div>
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Spread in 9x13 pan lined with wax paper. Do not make it too thick. </div>
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Sprinkle with red hots, red sprinkling sugar and <a href="http://bakingbites.com/wp-content/uploads/2012/11/DSC_0398.jpg" target="_blank">Andes peppermint pieces</a>. </div>
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Cool in refrigerator 5-10 minutes. </div>
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Break in uneven pieces. </div>
Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-86513004641129541972013-02-12T19:00:00.000-07:002013-02-12T19:22:22.507-07:00Pumpkin Bread<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwm88sLMYA8053o55FoNNL2kYoMYyygnjF-IhQ9lVpCvso8tc8WdTOGZynuntQlb6TK9y1VrDZTgkaa25noPv79O_reEyupc2DCNpFrqjsprALBGCAWqxqWkIDZ0pJ4ZOBH7UhDqCn80E/s1600/PumpkinChocolateChipBread.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" jea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwm88sLMYA8053o55FoNNL2kYoMYyygnjF-IhQ9lVpCvso8tc8WdTOGZynuntQlb6TK9y1VrDZTgkaa25noPv79O_reEyupc2DCNpFrqjsprALBGCAWqxqWkIDZ0pJ4ZOBH7UhDqCn80E/s200/PumpkinChocolateChipBread.JPG" width="171" /></a></div>
In a standing mixer cream:</div>
2 cups brown sugar<br />
<div>
4 large egg whites</div>
1 over-ripe banana<br />
<div>
Add:</div>
2 cups pumpkin<br />
<div>
1/4 cup oil<br />
1 cup plain yogurt<br />
2 tsp. vanilla<br />
<br />
1 Tablespoon baking powder<br />
2 tsp. cinnamon<br />
1 tsp. nutmeg<br />
a dash of cloves<br />
1 tsp. baking soda<br />
1 tsp. salt<br />
3/4 cup wheat flour<br />
3 cups white flour<br />
1/2 bag semi-sweet chocolate chips<br />
<br />
Preheat oven to 350 degrees. Spray two pans and one mini loaf pan with Pam and then flour.<br />
<br />
In a standing mixer with whisps, wisk, brown sugar and egg whites. Add banana, pumpkin, oil, yogurt, and vanilla Stir to combine.<br />
In a medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt.<br />
Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.<br />
Add chocolate chips and stir just until mixed.<br />
<br />
<br />
Pour batter into prepared pans. Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.<br />
<br />
This is a recipe from <a href="http://www.goodhousekeeping.com/recipefinder/healthy-pumpkin-bread-recipe" target="_blank">Good Housekeeping November 2009 (Pumpkin Bread)</a>. It is a fabulous bread that is low-fat but moist, and tastes great. It bugged me that it only made one loaf--who makes just one loaf of bread? My challenge was, could I keep the fat low, but turn this into a three loaf recipe? I've tried to keep the oil low and add more yogurt and so it stays low-fat. I've also added chocolate chips, a must, in my opinion. <br />
<br />
If you need just one loaf, use the Good Housekeeping recipe but add chocolate chips. If you need more than one, try this one. I gurantee moisteness, and flavor. This is an excellent recipe. Probably one of the best low fat recipes I've ever tried. <br />
<br />
Original recipe had 1/4 cup applesauce and 3/4 cup yogurt. But I've tried eliminating the applesauce and adding the 1 cup of yogurt and it worked very well.<br />
<br />
This recipe makes 2 decent sized loaves and one mini loaf.<br />
<br />
<em>It can make three, but that third loaf is pretty small, or two nicely full bread pans. I tried to convince myself it would make three, but the loaves were too tiny. </em><br />
<br />
<em>Okay, I figured out how to make three full loaves: One full can of pumpkin, (29oz.) 4to 4 and 1/2 cups flour. An entire bag of chocolate chips. Whew! </em></div>
Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-61983069895698606292013-02-05T19:00:00.000-07:002013-02-05T19:03:49.982-07:00Big Berry Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHS6KMeiANxtWpn1CWs1qsYb7gGxiRsIt533kKBXb4kY7b2vJOF7CJf4pioF8B3OLMgU8Kl7OCkXKxNxfdQ6lcsmqxLsgat1EYvkIyvZtbkqBo28wvyXy7hDC3F-OSwQhaHCqS8c8CxVs/s1600/BigBerryPie.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="131" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHS6KMeiANxtWpn1CWs1qsYb7gGxiRsIt533kKBXb4kY7b2vJOF7CJf4pioF8B3OLMgU8Kl7OCkXKxNxfdQ6lcsmqxLsgat1EYvkIyvZtbkqBo28wvyXy7hDC3F-OSwQhaHCqS8c8CxVs/s200/BigBerryPie.jpg" width="200" /></a></div>
Crust:<br />
4 cups flour<br />
1 Tablespoon sugar<br />
2 teaspoons salt<br />
1 and 3/4 cup cold shortening<br />
1/2 cup cold water<br />
1 egg<br />
1 Tablespoon vinegar<br />
<br />
In a large bowl, combine flour, sugar and salt.<br />
Cut in shortening until mixture resembles course crumbs.<br />
In a bowl, combine water, egg and vinegar: Stir into four mixture just until moistened. Form into a roll.<br />
Cover and refrigerate for 1 hour. On a floured surface, roll two-thirds of the dough into a 9x13 glass dish.<br />
<br />
Filling:<br />
4 cups frozen berries (Kirkland <a href="http://content.costco.com/Images/Content/Product/216553b.jpg" target="_blank">Nature's Three Berries</a>) (do not thaw)<br />
2 cups sugar<br />
1/2 cup all purpose flour<br />
Half and half cream<br />
<br />
Combine berries, sugar and flour; pour into crust. Use the remaining dough to make lattice strips; place over the filling. Brush pastry with cream. (A light coating.)<br />
<br />
Bake at 400 degrees for 15 minutes; reduce heat to 350 degrees and bake for 1 hour longer or unil bubbly.<br />
If you see crust is browning too much, don't hesitate to cover with foil the last 15-30 minutes.<br />
<br />
Cool completely.<br />
<br />
<em>This pie reminds me of a dutch oven cobbler. This is a Taste of Home Recipe, (Berry Big Pie) that I have been modifying over the years. I found I only needed half the berries suggested. </em>Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-25785846305234463892013-01-29T19:00:00.000-07:002013-01-29T19:12:55.940-07:00Crepes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinN84C28fDvFy_ggnG0iB1h91XHyV60IeTvXKc4RnTu2sfObWht1pHWjsh71Oe6i6ir412eFlSEyJqG0h5R6xJXFNa5s0vOp5_Hfn5fYmMGXI_7vwMyLSUKD8jWf_K1xzQ7BanLfyL8vY/s1600/Crepes.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="177" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinN84C28fDvFy_ggnG0iB1h91XHyV60IeTvXKc4RnTu2sfObWht1pHWjsh71Oe6i6ir412eFlSEyJqG0h5R6xJXFNa5s0vOp5_Hfn5fYmMGXI_7vwMyLSUKD8jWf_K1xzQ7BanLfyL8vY/s200/Crepes.jpg" width="200" /></a></div>
In a large blender, mix the following:<br />
<br />
1 cup milk<br />
1/2 cup water<br />
2 eggs<br />
2 Tablespoons butter, melted<br />
2 Tablespoons vegetable oil<br />
1/4 tsp. salt<br />
1 cup flour<br />
<br />
Let mixture sit at room temperature for 30 minutes.<br />
Cook in a nonstick pan for 1-2 minutes. I believe true crepes are cooked on only one side. But, I have to cook mine on the other side for just a few seconds to feel like they are done.<br />
<br />
<em>This is Roxanne's recipe and I have used it for years. When I make a batch, I double the recipe but do not double the water (leaving it at a half cup.) A double batch yields 25 crepes (6 inch).</em><br />
<em>FYI: A double batch won't fit in my regular sized blender. I have to use my bigger blender that fits on my Bosch mixer.</em><br />
<em><br /></em><em>Here are our favorites:</em><br />
<em>Carmel and cream cheese (so good with Mrs. Richardson's carmel.)</em><br />
<em>Nutella and bananas.</em><br />
<em>Strawberries with strawberry jam and a sprinkle of powdered sugar.</em><br />
<br />
<em>(Most of the crepes I see are so overcooked. I think the perfect crepe is lightly browned.)</em>Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-27454809116505198282013-01-22T19:00:00.000-07:002013-01-22T19:29:33.115-07:00Sunflower Oat and Honey Wheat Bread <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Wx-rnJtv_t2FklIS6537Zxn6d5NledmpOwWPGoE1CwAf1so2e3EHIwJod7saoM13MtVO_ljty1kDf59imup4rpW0FO8YmQinKryWqNj42X_iCwXkQ1P4ke5Um3qSObyddlfMvSvOS6E/s1600/Sunflower+Oat+and+Honey+Wheat+Bread.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Wx-rnJtv_t2FklIS6537Zxn6d5NledmpOwWPGoE1CwAf1so2e3EHIwJod7saoM13MtVO_ljty1kDf59imup4rpW0FO8YmQinKryWqNj42X_iCwXkQ1P4ke5Um3qSObyddlfMvSvOS6E/s200/Sunflower+Oat+and+Honey+Wheat+Bread.JPG" width="200" /></a>6 1/2 cup white bread flour (not all purpose)</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
3 cups whole wheat flour</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 Tablespoon salt</div>
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1/2 cup sugar</div>
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3 Tablespoons yeast</div>
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4 dime size squirts of liquid lecithin</div>
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4 cups hot tap water<br />
(I often end up using 4 and 1/2 cups water)</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 cup old fashioned oats</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/2 cup sunflower seeds, roasted, salted</div>
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<br /></div>
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Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry add water. Dough should be sticky. Add oats and sunflower seeds last and mix for 5 minutes.</div>
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<br /></div>
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Shape loaves and put in bread pans sprayed with Pam. Let raise 25 minutes. </div>
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Bake 25 minutes at 350 degrees.</div>
Brush tops with honey.<br />
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<br /></div>
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Makes 4 loaves</div>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<em>This is a Pantry Secrets recipe I have been experimenting with. I think it has turned out better than their original. </em></div>
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<em>Just made again and it makes a great bread for sandwiches. So chewy and hearty. I added 1 and 1/2 cups of oats and it turned out great.</em></div>
Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-483566242397928002013-01-15T19:00:00.000-07:002013-01-15T19:04:19.712-07:00My own personal pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6Yyr8Uj4WMZadbVRGSKGx4VpLaNbBNeZAlejOSQOLyjZl2ZUP4LFiBx5WUHnNBWV0zHLlNkidXAsimZ8H35gOStxtEtpxuHBr6p6nFrilREQFQltj_sIKYhyO42DVbYZmhh2paNLGYw/s1600/PantrySecretPizzaDoughCutting.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6Yyr8Uj4WMZadbVRGSKGx4VpLaNbBNeZAlejOSQOLyjZl2ZUP4LFiBx5WUHnNBWV0zHLlNkidXAsimZ8H35gOStxtEtpxuHBr6p6nFrilREQFQltj_sIKYhyO42DVbYZmhh2paNLGYw/s200/PantrySecretPizzaDoughCutting.JPG" width="200" /></a>Had a great idea on how to make your own personal pizza:<br />
<br />
Roll out a handful of dough, into a circle.<br />
Take your lid from your Bosch mixer. <br />
Place lid on top and twist.<br />
<br />
It makes the perfect size pizza for one.<br />
<br />
<i>We have served these at parties and it's great, because you can fit up to six on a large cookie sheet.</i><br />
<br />
<br />
<i>Talk about a quick and easy way to turn out a fun, party size pizza. Who knew your Bosch mixer could cut pizza dough as well? Now you know why I love that thing so.</i>Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-70565904580254010512013-01-08T19:00:00.000-07:002013-01-08T19:00:00.352-07:00Homemade Macaroni and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tYh-ML00TCl5MzttXSPJbLWZyzpHR8zsE0OC5yNZd8ydKfqLZSemK-mW8OGR_EOoVuuIIxwdK1OSZIfxGvsrkJb1XUN8Fsq_B5NhP7MR32E536Rxl3e_T2D_vReaU-5Hfwp3o_vvoV0/s1600/HomemadeMacCheese.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tYh-ML00TCl5MzttXSPJbLWZyzpHR8zsE0OC5yNZd8ydKfqLZSemK-mW8OGR_EOoVuuIIxwdK1OSZIfxGvsrkJb1XUN8Fsq_B5NhP7MR32E536Rxl3e_T2D_vReaU-5Hfwp3o_vvoV0/s200/HomemadeMacCheese.jpg" tea="true" width="169" /></a></div>
Cook noodles according to package directions.<br />
Make a basic white sauce:<br />
1/2 cup butter (one stick)<br />
When butter has melted, add<br />
1 cup flour and stir (these look like lots of little balls)<br />
Add 4 cups milk and stir until flour releases and sauce starts to thicken<br />
Add 6 oz. velveeta<br />
Add 6 oz. cheddar cheese<br />
If sauce looks too thick, add more milk.<br />
<br />
<em>I can't stand it to be just plain but the kids like it that way, so I make one side of a 9x 13 dish plain and the other side adult, with ham, jalapenos, some sun dried tomatoes and lots of panko bread crumbs sprinkled over the top. </em><br />
<br />
<em>Also, adding the cheese to the sauce can take days to melt! I usually nuke the cheese in the microwave to get things softened and speed things up.</em><br />
<br />
<em>Yes, too much of this stuff will kill you , it's that bad for you, but tasted so good!</em><br />
<br />
Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-2414200882049165322013-01-01T19:00:00.001-07:002013-01-01T19:00:02.564-07:00Pumpkin Parfaits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWybU_yGSvErfXHrlZTs-2TDw3yO8Z-mOqwZDRtKkpv1RqhjXmJEodE5Qje4a7-nW3xowpOLlOGULBPz7CgLl11kUV91d5seurgNcO5EnhvSp2JaEttIu9FaAm3IhXd05TsNaNPx6tjdo/s1600/PumpkinParfait.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="195" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWybU_yGSvErfXHrlZTs-2TDw3yO8Z-mOqwZDRtKkpv1RqhjXmJEodE5Qje4a7-nW3xowpOLlOGULBPz7CgLl11kUV91d5seurgNcO5EnhvSp2JaEttIu9FaAm3IhXd05TsNaNPx6tjdo/s200/PumpkinParfait.jpg" width="200" /></a></div>
1 3.4-oz box vanilla pudding (not instant) <br />
1/4 cup sugar<br />
1/4 tsp. cinnamon<br />
1/4 tsp. ginger<br />
2 cups milk<br />
<br />
1 cup pumpkin<br />
<br />
Combine ingredients except pumpkin and bring to a boil, stirring constantly. Remove from heat. <br />
Gently whisk in 1cup pumpkin. <br />
Spoon into 4 parfait glasses, alternating with whipped cream if desired.<br />
<br />
<em>Wasn't sure what the kids would think of this, but they all ate it and said they liked it. It is not too strong and makes a great pumpkin pudding. I didn't layer it, for the picture, but you certainly could.</em>Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-65307394877715995602012-12-25T19:00:00.000-07:002012-12-25T19:00:02.102-07:00All Mint Chocolate Chip Cookie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBP7EHlyB4nZJ0Bl4xlM43gGo4HS7CnzZbPL8a-wXF1atfPXMhC8puLiPPKay-ugGoVOazX-LBArftnfIK7jZaeDlDfxQ6YFgEZhRyuG5fuCFMz_0OPTnEhnZobyrp_3Xt80A5rC5TXQ/s1600/MintChocolateChipCookie.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="227" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBP7EHlyB4nZJ0Bl4xlM43gGo4HS7CnzZbPL8a-wXF1atfPXMhC8puLiPPKay-ugGoVOazX-LBArftnfIK7jZaeDlDfxQ6YFgEZhRyuG5fuCFMz_0OPTnEhnZobyrp_3Xt80A5rC5TXQ/s320/MintChocolateChipCookie.jpg" width="320" /></a></div>
In a standing mixer, cream until fluffy<br />
<br />
1 lb. (4 sticks) soft, room temperature butter<br />
2 cups brown sugar<br />
1 1/2 cups white sugar<br />
<br />
Add:<br />
4 beaten eggs<br />
2 tsp. vanilla<br />
<br />
Mix again, then add:<br />
1 tsp. salt<br />
2 tsp. baking soda<br />
6 1/2 cups flour<br />
2 pkgs. mint chocolate chips<br />
<br />
Bake 375 degrees for 8 minutes. Let cool on cookie sheet. Yield 80 cookies.<br />
<br />
<em>I tried to find Hershey's mint chips because I think they are more attractive, but could not find them anywhere. Had to use Nestle mint chips, which is a green and chocolate mix. </em><em>You might think these would be overpowering or too much mint. But, they were delicious and the kids loved them.</em><br />
<br />
<em>You could also do one pkg. milk chocolate chips and 1 pkg. mint if you are unsure about your feelings on mint. </em><br />
<br />
<em>This recipe is easily halved</em>.<br />
Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-36064386940608265492012-12-18T19:00:00.000-07:002012-12-18T19:14:47.615-07:00Peanut Butter Cup Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4t4BQZPc1CRfv5vj29HPzQ37oCyfLIgv3gZq1biqsgJGQQ5SIM1ZkfWk0ORsTg5yd6mgqbUAkh3Wv1moXRR8RLBzKl1ieoGt0FK1SJ4pH-XDsAxRW9DzBufl13p9vJTmMRfFeap-x2Bg/s1600/PeanutButterCupCookie.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4t4BQZPc1CRfv5vj29HPzQ37oCyfLIgv3gZq1biqsgJGQQ5SIM1ZkfWk0ORsTg5yd6mgqbUAkh3Wv1moXRR8RLBzKl1ieoGt0FK1SJ4pH-XDsAxRW9DzBufl13p9vJTmMRfFeap-x2Bg/s200/PeanutButterCupCookie.jpg" width="200" /></a></div>
In a standing mixer cream the following:<br />
1 cup butter (room temperature)<br />
1 cup sugar<br />
1 cup brown sugar<br />
1 cup peanut butter<br />
Beat until fluffy.<br />
<br />
Add:<br />
2 eggs<br />
2 tsp. vanilla<br />
<br />
Add dry ingredients:<br />
1 1/2 teaspoons baking soda<br />
1/2 tsp. salt<br />
2 and 1/2 cup flour<br />
Mix until blended<br />
<br />
Small peanut butter cups*<br />
<br />
Spray mini muffin tin with Pam. Place dough inside mini muffin tins, filling each cup about 3/4 full. Bake at 375 for 8 minutes. Remove pan from oven and place a peanut butter cup inside each cookie, (unwrapped and no paper please!) by pressing them gently into the warm dough.<br />
<br />
These need to cool completely, because they will come out of the muffin tins much easier if you let them cool. Sometimes I run a knife around the outside, just to loosen them a bit.<br />
<br />
Makes 72 cookies. Recipe is easily halved if you want to do a smaller batch.<br />
<br />
* I use Kirkland-brand (Costco) peanut butter cups. They fit perfectly in the mini muffin tin. You can also use mini Reese-brand peanut butter cups.<br />
<br />
<em>This is a very tasty cookie. Freezes well and is great for parties. This is a recipe I found in Better Homes and Gardens New Cook Book, page 162 and I just modified it for the peanut butter cups and doubled their recipe.</em>Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-49113292291020467062012-12-14T08:10:00.003-07:002012-12-14T08:10:49.908-07:00<div class="_1x1">
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<span class="userContent">The kitchen, without doubt, was the center of creation, all things revolved about it; it was the pediment that sustained the temple. Ray Bradbury in "Dandelion Wine."</span></div>
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<span class="userContent">Isn't he brilliant? Good ol' Ray, he really got it right with this quote.</span></div>
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</div>
Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-6193557088669812522012-12-11T19:00:00.000-07:002012-12-12T07:44:28.685-07:00Time Saving Tip: Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UliCBw_67JjZZhLeUnEV2jVKEYS66YP7AQCNYvkXX1O4hLbZcrXgF_xytshk2qtqTOVAkzgBho6cDE4c2Fwg0h2vYLohBVlBRZ1ig_QHWYE_wIMR369PNBubXusEeganZQ8XoebVoZI/s1600/SugarCookiesCooked.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UliCBw_67JjZZhLeUnEV2jVKEYS66YP7AQCNYvkXX1O4hLbZcrXgF_xytshk2qtqTOVAkzgBho6cDE4c2Fwg0h2vYLohBVlBRZ1ig_QHWYE_wIMR369PNBubXusEeganZQ8XoebVoZI/s200/SugarCookiesCooked.jpg" width="200" /></a></div>
<br />
When you start to make your fall sugar cookies, I have a great tip for you. <br />
<br />
Double the batch, but cut out some Christmas cookies as well. <br />
<br />
Freeze them and in December when the holiday stress hits, you have a great activity for kids that won't take much time. All you need is frosting and sprinkles. <br />
<br />
I also do this in February. I make Valentine cookies and freeze Easter cookies. <br />
<br />
It makes the holidays run much more smoothly when you are prepared.Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-33732499476552836152012-12-04T19:00:00.000-07:002012-12-04T19:00:01.708-07:00Gingerbread Cookies<br />
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<img border="0" height="148" nea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZMXxhVA-v0Ch-HoyTtTHI4AN6b7OyR238HnBo1gP82KH5u-FVoGkqAv7QpNcJ6XgUH4X1GQlr0OOf4l12qEAObVczZhwh4aKVtfAoRg-08LX1zv3OpNgnNoh0sm-Z7fXN2Zy9mqqlJw/s200/IMG_0340.JPG" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZMXxhVA-v0Ch-HoyTtTHI4AN6b7OyR238HnBo1gP82KH5u-FVoGkqAv7QpNcJ6XgUH4X1GQlr0OOf4l12qEAObVczZhwh4aKVtfAoRg-08LX1zv3OpNgnNoh0sm-Z7fXN2Zy9mqqlJw/s1600/IMG_0340.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
<br />
1/2 cup (room temperature) butter<br />
1 cup sugar<br />
1/2 cup molasses<br />
1 1/2 cup pumpkin<br />
2 eggs<br />
1/2 tsp. salt<br />
1 tsp. baking soda<br />
2 tsp. cinnamon<br />
1 tsp. cloves<br />
1 tsp. ginger<br />
4 1/2 cups flour<br />
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Cream butter and sugar. Add eggs, molasses and pumpkin. Mix well. Add the rest of the ingredients, mixing flour last. </div>
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Chill 3 -4 hours.</div>
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Roll out and cut into desired shapes. You can add more flour at this point if needed.</div>
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Bake 375 for 8-10 minutes.</div>
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<em>This is a soft, fluffy cookie. </em></div>
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<em>* I did make these again with a just bit more than a 1/3 cup molasses, then a blob of applesauce and spoonful of plain yogurt (to equal 1/2 cup). It was the softest they have ever turned out.</em></div>
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<em>These are also fun to decorate.</em></div>
Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-67222226248911556532012-11-27T19:00:00.000-07:002012-11-27T19:08:15.850-07:00Fall Harvest Trifle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6xKOivIMb6IGWle8gJV8MG36AKTk9_NNhb0xkmwJemb34lWGsDXAm9bvhpbEz4GDLSqOjCfFbroG_CWpu2IrNDkfHVRwJ11T5JfNF3fCLOmVknowDqeTSAt8Fmza4I4e4nuP60Cw1oY/s1600/FallHarvestTriffleTopView.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6xKOivIMb6IGWle8gJV8MG36AKTk9_NNhb0xkmwJemb34lWGsDXAm9bvhpbEz4GDLSqOjCfFbroG_CWpu2IrNDkfHVRwJ11T5JfNF3fCLOmVknowDqeTSAt8Fmza4I4e4nuP60Cw1oY/s200/FallHarvestTriffleTopView.JPG" width="200" /></a></div>
<a href="http://mitchkitchen.blogspot.com/2011/11/whole-wheat-ginger-snap-cookies.html" target="_blank">Gingerbread cookies</a><br />
<a href="http://mitchkitchen.blogspot.com/2012/10/micheles-pumpkin-roll.html" target="_blank">Pumpkin Roll</a><br />
<a href="http://mitchkitchen.blogspot.com/2012/07/cardamom-pound-cake.html" target="_blank">Cardamom cake</a><br />
Heath pieces sprinkled over first layer<br />
<br />
Filling: (Pumpkin Mousse)<br />
Take one small box (not instant) vanilla pudding<br />
1/4 cup sugar<br />
1/2 tsp. cinnamon<br />
2 cups milk<br />
1/4 tsp. ginger <br />
Bring to a boil, stirring constantly. Remove from heat.<br />
Mix in 1 cup pumpkin.<br />
Allow to cool and set.<br />
<br />
Topping:<br />
Heavy whipping cream, whipped <br />
I like to add 1 tsp. vanilla and 1/3 cup sugar once it starts to stiffen.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLnv4ApK5r-C6ASbGygiOQgi9Zq7flLQQ6MPYhdMC9NVmd_Y86sc8409AxdHu9BvbbykItJwYafH3P0y5yl6_7KqLPgN_0nm45-mB_VopkwfHKc-mnJn_ouL0Yzl7LQDIMMC3m-FelyQ/s1600/FallHarvestTriffleSideViewNoCream.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLnv4ApK5r-C6ASbGygiOQgi9Zq7flLQQ6MPYhdMC9NVmd_Y86sc8409AxdHu9BvbbykItJwYafH3P0y5yl6_7KqLPgN_0nm45-mB_VopkwfHKc-mnJn_ouL0Yzl7LQDIMMC3m-FelyQ/s200/FallHarvestTriffleSideViewNoCream.JPG" width="200" /></a></div>
From the bottom up:<br />
Layer: 1 inch pieces of pumpkin cake, cardamom cake and thumb size pieces of gingerbread cookie,<br />
Sprinkle Heath Chips over this layer<br />
Add a dollop of pumpkin mousse<br />
Layer cake again: pumpkin cake, cardamom cake, and gingerbread cookies.<br />
Top with cream<br />
<br />
I make all these in advance and freeze until the day of the party. That way, all I have to do is assemble and whip my cream, and make my mousse. You could probably buy all of this at the store as well, or get something close, if you wanted to make it really easy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgnRaYR0ocvQlENMt10s6vPk42X1rNNSU6Auup5s6bKxAMxJwL7hkfNAfBgCdBSa4xtekRsgKG_6LP9VwlbENBUzMmahvFt1SHQcR1aPOY0S9YgxEZcGNhyphenhyphenBAVCcrBuxiae8mWam5g14/s1600/FallHarvestTriffleSideViewWithCream.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgnRaYR0ocvQlENMt10s6vPk42X1rNNSU6Auup5s6bKxAMxJwL7hkfNAfBgCdBSa4xtekRsgKG_6LP9VwlbENBUzMmahvFt1SHQcR1aPOY0S9YgxEZcGNhyphenhyphenBAVCcrBuxiae8mWam5g14/s200/FallHarvestTriffleSideViewWithCream.JPG" width="183" /></a></div>
Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-15355392110041958762012-11-20T19:00:00.000-07:002012-11-20T19:14:28.688-07:00Spicy Italian Beef Sandwiches<div>
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3 lbs. Top round sirloin roast</div>
<div>
3 Bell peppers diced, (1 green, 1 yellow, 1 red)</div>
1 medium sweet onion, diced<br />
2 fresh jalapenos, diced (according to taste)<br />
2 Tablespoons Shirley J Pizza Spice<br />
2 Tablespoons Shirley J Beef Broth <br />
2 Tablespoons Shirley J. Onion Seasoning<br />
1 cup water<br />
Salt and pepper to taste<br />
<br />
<br />
Soft rolls or buns<br />
Provolone cheese<br />
<br />
<div>
Directions:</div>
Place first 9 ingredients in a crock pot.<br />
Add water to make a broth in the crock pot and turn on Hi for 1 hour and then on low for 10 hours. With 2 forks shred meat. <br />
Place a serving on the roll, top it with cheese and melt a bit. I added extra peppers and jalapenos to make it look more colorful.<br />
<br />
<em>We actually put the meat on the grill to warm it, moistening with a little water, if needed, placed the cheese on top and let it melt, then added whatever veggies people preferred. (This picture shows peppers, onions and mushrooms.)</em><br />
<br />
<em>They were a huge hit and very tasty.</em><br />
<em>The key is knowing that you must cook your meat the day before as it takes so long. You can even freeze it if you want and thaw the day of your party. </em><br />
<em>This sandwich is to be served piping hot.</em><br />
<br />
<em>Macey's has a great sandwich, "Italian Beef Sandwiches" and I wanted to modify it, using Shirley J Products. If you like the "Italian Place" you will love this sandwich.</em>Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-67443766518185176812012-11-13T19:30:00.000-07:002012-11-13T19:30:00.124-07:00Pumpkin Muffins<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMW2Ep3PRAa5xIZVvN-1HJkxqnYivaLdDRgBzpNaxp2-Bh-6dOBATLbVk7lebdSwMFSqNZIEA4pbvNQAVWFYEQ14qempeLB247lLCH2gQZAzrJcUv-pm54noF9rxj86_jeKzmWJWbr28/s1600/PumpkinMuffins.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5654612674303224418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMW2Ep3PRAa5xIZVvN-1HJkxqnYivaLdDRgBzpNaxp2-Bh-6dOBATLbVk7lebdSwMFSqNZIEA4pbvNQAVWFYEQ14qempeLB247lLCH2gQZAzrJcUv-pm54noF9rxj86_jeKzmWJWbr28/s200/PumpkinMuffins.jpg" style="cursor: hand; float: right; height: 152px; margin: 0px 0px 10px 10px; width: 200px;" /></a>1/2 cup butter, softened<br />
1 ripe banana<br />
1 cup sugar</div>
1 cup brown sugar<br />
4 eggs lightly beaten<br />
1/4 cup sour cream<br />
<div>
1/4 cup plain yogurt <br />
2 cups (16oz.) pumpkin<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
2 teaspoons ground cinnamon<br />
1 teaspoon ground ginger<br />
1/4 tsp. ground nutmeg<br />
1/4 tsp. ground cloves<br />
1/4 cup whole wheat flour<br />
3 and a 1/2 cups white flour<br />
1/2 bag of semi-sweet chocolate chips<br />
<br />
Preheat oven to 350 degrees and line cupcake pans with paper liners. Bake 20 minutes.<br />
<br />
In a medium bowl, mix together butter, pumpkin sugars, yogurt, sour cream, and eggs until well combined. Add spices: salt, soda, and baking powder, cinnamon, ginger, nutmeg, and cloves. Add flours last, mixing well.<br />
Stir in chocolate chips.<br />
<br />
Divide batter evenly between cups. Bake until tops spring back and a toothpick comes out clean. <br />
<br />
Transfer to a wire rack and cool.</div>
<br />
Yield: 30 muffins<br />
<br />
<br />
<div>
<br />
<br />
<em>There is a beautiful pumpkin cupcake recipe out there, called </em><a href="http://www.kukikookbook.blogspot.com/" target="_blank"><em>Pumpkin chocolate chip cupcakes</em></a><em>. They turned out gorgeous. But, with a whole cup of butter, I just felt like it was too much. My challenge was, could I cut the butter in half and come up with a decent muffin. I think I did. If you don't care about calories try hers, but if you do, try these. Yes, they do have a lot of ingredients but when you are trying to reduce fat, you gotta make up for it somewhere, and it is mainly just spices that require some sprinkling, so it's not that bad. </em><br />
<em>Just made these again and they are so incredibly moist. I'm thrilled with the finished product.</em><br />
<br />
<em>Want to make them even more moist? Add 2 heaping cups pumpkin.</em><br />
<em> I've tinkered with it so long, I think it's perfect. Made them without the banana and it made a huge difference. Please use your banana.</em></div>
Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-77418170262024247162012-11-06T19:00:00.001-07:002012-11-06T19:00:03.768-07:00(Low fat) Pumpkin Bread<div>
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2 cups brown sugar</div>
4 egg whites<br />
2 cups pure pumpkin<br />
1/4 cup canola oil<br />
1 cup plain yogurt<br />
2 tsp. vanilla<br />
3 tsp. baking powder<br />
2 tsp. cinnamon<br />
1 tsp. nutmeg<br />
1 tsp. baking soda <br />
1 tsp. salt<br />
3 cups white flour<br />
3/4 c. wheat flour<br />
1 cup semi-sweet chocolate chips<br />
<br />
Preheat oven to 350 degrees. Grease and flour two loaf pans.<br />
In a large bowl, with wire wisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, applesauce, and vanilla. Stir to combine.<br />
<br />
<div>
In a medium bowl, combine flours, baking powder, cinnamon, nutmet, baking soda and salt. </div>
Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.<br />
Add 1 cup semi-sweet chocolate chips.<br />
Pour batter into preapred pan. Bake 45-50 minutes or until toothpick comes out clean. <br />
Cool in pan 10 minutes before putting on wire rack.<br />
Yield - 2 loaves<br />
<br />
<em>This recipe comes from Good Housekeeping and it is fabulous on it's own. I may be wrong to even mess with it. <a href="http://www.goodhousekeeping.com/recipefinder/healthy-pumpkin-bread-recipe" target="_blank">Click Here</a> to view the original.</em><br />
<br />
<em>It bugged me because it only made one loaf and who wants to make just one loaf of bread? I tried to keep it low fat by keeping the oil the same with the recipe doubled.</em><br />
<br />
<em>If you don't have applesauce handy you could use 1/2 cup oil or you could use 1/4 cup oil and 1 cup plain yogurt.</em>Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0tag:blogger.com,1999:blog-9032265115393896031.post-38289741877986755952012-10-30T19:00:00.000-06:002012-10-30T19:00:00.390-06:00Asphalt pie (Grasshopper pie)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxc5xqdQT9m7TofS-BJYaXgcRj0k5EjQgtwZqSyy4AviJbs_O3k6EhXj4NpfApsn67GS5RCoh5x-IJiMoPiY6vBnuOYebKXS5kkqmcYBTGdwJajsom1w8OpGzl_tQIuF5i4f_8amuNjsM/s1600/GrasshopperPie.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hea="true" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxc5xqdQT9m7TofS-BJYaXgcRj0k5EjQgtwZqSyy4AviJbs_O3k6EhXj4NpfApsn67GS5RCoh5x-IJiMoPiY6vBnuOYebKXS5kkqmcYBTGdwJajsom1w8OpGzl_tQIuF5i4f_8amuNjsM/s200/GrasshopperPie.JPG" width="200" /></a></div>
1 quart chocolate mint ice cream (softened)<br />
1 Oreo pie crust (don't have one? Need a recipe? <a href="http://whatscookingamerica.net/Desserts/OreoPieCrust.htm" target="_blank">Click here</a> )<br />
<br />
Take ice cream from freezer. Check at 30 minutes, then 45. When soft enough to work with but not foamy, slice into sections and layer in Oreo pie crust. Smooth top with a spoon, then freeze for at least 4 hours.<br />
<br />
Top with <a href="http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=387469" target="_blank">Mrs. Richardson's caramel</a> and <br />
<a href="http://mitchkitchen.blogspot.com/2011/08/hot-fudge-sauce.html" target="_blank">Hot fudge sauce</a><br />
Can use whipped cream on the side.<br />
<br />
<em>I think when you go to Winger's you only get caramel. Using the hot fudge sauce makes it extra yummy. This is one those desserts that is so easy to prepare yet looks fancy and like it took a lot of time.</em><br />
<br />
Mitchhttp://www.blogger.com/profile/05458318980950028220noreply@blogger.com0