tag:blogger.com,1999:blog-85824624768322183092024-02-18T17:48:42.256-08:00Good GrubEat, Drink, Share Some Recipes & Be Merry!shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-8582462476832218309.post-54000259974291506232009-03-24T13:08:00.000-07:002009-03-24T13:10:05.981-07:00DEE-LISH Chocolate Cake!1 package devils food cake mix<br />1 package instant chocolate pudding mix<br />1 cup sour cream<br />1 cup vegetable oil<br />2 cups chocolate chips<br />1/2 cup water<br />4 eggs<br /><br /><br />Preheat oven to 350. Combine Ingredients expect chocolate chips. Mix until smooth. Fold chocolate chips into batter. Pour into a greased bundt pan. Bake for 50 minutes at 350 or until a toothpick comes out clean.<br /><br /><em>*this recipe was originally posted </em><a href="http://www.just-spotted.com/2009/03/my-favorite-cake.html"><em>here.</em></a>shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com2tag:blogger.com,1999:blog-8582462476832218309.post-44638827428828455242008-10-23T14:29:00.000-07:002008-10-23T14:30:54.016-07:00Pumpkin Bread PuddingCandied ginger is used in this recipe, but candied kumquats would also give your guests a little kick in the pants! Pumpkin pairs well with citrus, so a tablespoon of lemon juice or a teaspoon of lemon zest would really rev up the flavor.<br /><br />6 cups French bread, crusts removed, cut into 1/2 inch cubes<br />1 cup whipping cream<br />1 cup whole milk<br />3 eggs<br />1 15-ounce can pumpkin puree<br />1 cup brown sugar<br />1 teaspoon nutmeg<br />1 teaspoon cinnamon<br />1 teaspoon vanilla extract<br />¼ teaspoon salt<br />½ cup candied ginger, finely chopped<br /><br />Preheat oven to 350°. Arrange bread cubes in an 11x7-inch glass baking dish. Pour whipping cream and milk over, stirring to combine. Set aside. Whisk together eggs, pumpkin puree, sugar, spices, vanilla extract, and salt in a large bowl to blend. Pour over bread cubes and stir to combine. Mix in candied ginger. Bake for about 60 minutes or until set. Cut into six pieces and top with Cinnamon Whipped Cream.<br /><br /><strong>Cinnamon Whipped Cream</strong><br /><br />2 cups chilled whipping cream<br />2 tablespoons sugar<br />½ teaspoon cinnamon<br />Beat chilled cream, sugar and cinnamon until peaks form.shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-82725412933091321082008-09-09T10:15:00.000-07:002008-09-09T10:17:22.105-07:00Zupa ToscanaThis is just like the yummy soup from The Olive Garden!<br /><br />2 3/4 cups chicken stock or broth<br />1/4 cup heavy cream<br />1 medium russet potato<br />2 cups chopped kale<br />1/2 lb spicy italian sausage<br />1/4 tsp salt<br />1/4 tsp crushed red pepper flakes<br /><br />Combine stock and cream in large saucepan over medium heat. Slice unpeeled potato into 1/4-inch slices, then cut slices into fourths and add to soup. Add kale. Grill or saute' sausage. When cooked through, let cool and slice sausage at an angle into 1/2-inch thick slices. Add sausage to soup. Add salt and red pepper flakes. Let soup simmer about 2 hours, stirring occasionally.shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-11070628627697967632008-07-11T20:42:00.000-07:002008-07-11T20:50:15.265-07:00Heavenly Caramel Brownies1 Devil's Food Cake Mix<br />1 (8 oz) pkg caramels<br />3/4 C melted margerine<br />2/3 C evaporated milk<br />1 C chopped pecans (optional)<br />1 C semi-sweet chocolate chips<br /><br />Preheat oven to 350. Melt caramels with 1/3 C evaporated milk. Combine cake mix with melted butter and the remaining 1/3 C evaporated milk. Spread half of the cake mixture in a greased 9x13 pan, and bake for 6 minutes. Remove from oven and sprinkle with chocolate chips, then spread caramel on top. (If you're using pecans, sprinkle on top of the caramel.) Then, crumble remaining cake mixture over the top. (It will spread out while it's baking, so don't worry about it not covering the caramel completely!) Bake for 18 minutes. ENJOY!shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-46256507376924826622008-05-28T06:57:00.000-07:002008-05-28T06:58:52.076-07:00Chili & Corn Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRSIxDwngvfkxk5ixJAVtC4oYGsT27V3971BRuyMSm6-8c6zblav4jJke3nEBbMH8t8O-_U4bKfAr6i1xh6Tm8x5nrmyCTr3MrUaLmDI_v83lhLm9oc4F4OhpgxKSSVF6-zhyphenhyphen0XPxn6Vw/s1600-h/Late+March+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRSIxDwngvfkxk5ixJAVtC4oYGsT27V3971BRuyMSm6-8c6zblav4jJke3nEBbMH8t8O-_U4bKfAr6i1xh6Tm8x5nrmyCTr3MrUaLmDI_v83lhLm9oc4F4OhpgxKSSVF6-zhyphenhyphen0XPxn6Vw/s400/Late+March+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5205424051165419570" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Chili</span><br /><br />1 pound of ground beef<br />1 packet of chili seasonings<br />chopped onions<br />1 can of diced tomatoes (with juice)<br />1 can of black beans (drained and rinsed)<br />1 can of kidney beans (drained and rinsed)<br />1 can of red beans (drained and rinsed)<br />1 can of chili beans (with sauce)<br />1 can of corn (drained)<br /><br />Directions: Brown ground beef with chili seasonings and chopped onions.<br />Stir in the rest of the ingredients. Put cheese, green onions, and sour cream on top of the chili.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDfbr_AXOw-Ysj_2oyHlc7WRZXLF_l_Wtgee2N2KbiFaUA_R9pyUTQ8XNU0Pibam0Cjjh0YkSy_Uv2cyj40wjeXzx56f54P7oGw3ku692ocvsprTUve3X-nWRokpwqyJ95ufxCNHDUDUN/s1600-h/Late+March+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDfbr_AXOw-Ysj_2oyHlc7WRZXLF_l_Wtgee2N2KbiFaUA_R9pyUTQ8XNU0Pibam0Cjjh0YkSy_Uv2cyj40wjeXzx56f54P7oGw3ku692ocvsprTUve3X-nWRokpwqyJ95ufxCNHDUDUN/s400/Late+March+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5205424068345288770" border="0" /></a><br /><br /><span style="font-weight: bold;">Corn Bread</span><br /><br />1 1/2 cups corn meal<br />1 cup flour<br />3 tsp baking powder<br />1 tsp salt<br />1/3 cup oil<br />3/4 cup grated cheddar cheese<br />1 cup milk<br />1 can cream style corn<br />2 eggs<br />1 cup chopped chilies<br /><br />Directions: Mix all ingredients together except cheese. Stir in oil, corn, peppers, eggs, milk, and 1/2 of the cheese until blended. Pour into greased pan and sprinkle with remaining cheese. Bake at 375 degrees for 45 minutes.<br /><br />Notes: For sweet cornbread mix 2 boxes of Jiffy cornbread mix and 1 box of yellow cake mix. Mix separately according to individual boxes then mix together. Bake according to cake box.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ11x8Q1yYRvNOH99IuIdCH_L_WOfOUnRBoqQSFMGvAwVFTiT9gzRCGaxE1BvMRS0wkcA_EnkwXkqVjWt3dNinbAOGWoLfDvaAGhEVlhcJYeNXo6hcYYUsWgUE04El5OBm9iGNY_fC6xlk/s1600-h/Late+March+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ11x8Q1yYRvNOH99IuIdCH_L_WOfOUnRBoqQSFMGvAwVFTiT9gzRCGaxE1BvMRS0wkcA_EnkwXkqVjWt3dNinbAOGWoLfDvaAGhEVlhcJYeNXo6hcYYUsWgUE04El5OBm9iGNY_fC6xlk/s400/Late+March+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5205424076935223378" border="0" /></a></div>Jessiehttp://www.blogger.com/profile/09009755972756269521noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-42990056203878136882008-05-21T22:24:00.001-07:002008-05-28T06:59:17.947-07:00Beautiful Fruit Pizza<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5G_efMdMopBAJs6vP78lDkX0wRvewXFjFUjaiPM_7H6_OPHgd3bID92_Ie8IjqqJtXpPJB114p82LgePOgOZuJ4URKwCrlI4DEPr3MDPfIa5iKkRGUqJ37TctNIO5ZodGREdfqH3cDVm/s1600-h/Late+April+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5G_efMdMopBAJs6vP78lDkX0wRvewXFjFUjaiPM_7H6_OPHgd3bID92_Ie8IjqqJtXpPJB114p82LgePOgOZuJ4URKwCrlI4DEPr3MDPfIa5iKkRGUqJ37TctNIO5ZodGREdfqH3cDVm/s400/Late+April+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5203064112665155538" border="0" /></a>CRUST:<br /><br />-1 yellow cake mix<br />-1 egg<br />-1/2 cup melted butter or margarine<br /><br />Mix cake mix, egg and margarine together and spread on greased<br />and wax papered large pizza pan. Bake 15 minutes at 350 degrees. Cool.<br /><br />TOPPING:<br /><br />-4 ounces cream cheese, softened<br />-1 cup confectioner's sugar<br />-4 ounces Cool Whip topping<br />-fresh fruit (blueberries, kiwi, strawberries,<br />peaches, mandarin oranges, bananas, etc.)<br /></div>Jessiehttp://www.blogger.com/profile/09009755972756269521noreply@blogger.com2tag:blogger.com,1999:blog-8582462476832218309.post-54252408301167162472008-05-19T16:11:00.000-07:002008-05-19T16:13:03.836-07:00Cream Cheese Fruit Dip1 (32 oz.) jar marshmallow creme<br />1 (8 oz.) cream cheese, softened<br /><br />Mix the marshmallow creme and cream cheese. Blend with a mixer until smooth and creamy. Use as a dip for a fruit tray or as frosting on the cake of your choice or as the sauce on a fruit pizza.<br /><br />So easy and so yummy!shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com1tag:blogger.com,1999:blog-8582462476832218309.post-55695579849189882952008-04-24T21:01:00.000-07:002008-04-24T21:02:49.531-07:00Country Style Spare RibsCountry style pork spare ribs (boneless) washed and placed in a 9" X 13" pan.<br /><br />Mix sauce in medium mixing bowl:<br />1 cup ketchup<br />1/4 cup oil<br />1/4 cup Colgin Hickory Liquid Smoke <span style="font-size:85%;">(I can't always find the Colgin brand and haven't noticed a difference)</span><br />2 dashes soy sauce<br />1/2 cup Pace Picante sauce -- mild<br />1/4 cup brown sugar <span style="font-size:85%;">(you can add a little more if you like)</span><br />1/2 tsp. pureed garlic<br /><br />Pour part of the sauce over ribs in pan, cover, and bake at 350 degrees for 4 hours (make sure there is enough sauce so they don't burn. Pour off most of the liquid and add more sauce and return to oven for a little longer (20 minutes or so).<br /><br />Tastes great paired with baked potatoes.Nataliehttp://www.blogger.com/profile/04788871927997145202noreply@blogger.com1tag:blogger.com,1999:blog-8582462476832218309.post-33730178313926969202008-04-12T06:44:00.000-07:002008-04-12T06:45:50.796-07:00White Chocolate Chip Cookies with Craisins<p style="margin-bottom: 0in; font-weight: bold;" align="center">Rich & Chewy Cranberry<br /><span style="color: rgb(0, 0, 0);"><span style="font-family:Berylium;"><span style="font-size:130%;">White Chocolate Chip Cookies</span></span></span></p><p style="margin-bottom: 0in;" align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97-5QISIElg98zGkmGWfixc18ELxa1rmU5oZ-EDwgcafUfbrZ5r1TuBqJ4jbLcobhUauOjMEtTp-1XtNTHZ4Mnto2y-qLDfP4BNAH9q_XZSAl1m7IEzWXYKjST1y4Try34Hu6fCi7sO7g/s1600-h/Early+March+028.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97-5QISIElg98zGkmGWfixc18ELxa1rmU5oZ-EDwgcafUfbrZ5r1TuBqJ4jbLcobhUauOjMEtTp-1XtNTHZ4Mnto2y-qLDfP4BNAH9q_XZSAl1m7IEzWXYKjST1y4Try34Hu6fCi7sO7g/s400/Early+March+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5179586242875020498" border="0" /></a></p> <p style="margin-bottom: 0in;" align="center"><span style="color: rgb(0, 0, 0);"><span style="font-family:Berylium;"><span style="font-size:100%;"><br />2/3 cup butter, melted<br />1 ½ cups light brown sugar<br />2 Tbsp honey<br />1 large egg<br />1 tsp vanilla<br />2 cups all purpose flour<br />½ cup oats<br />½ tsp baking soda<br />½ tsp salt<br />½ tsp cinnamon<br />3/4 cup white chocolate chips<br />1 cup Craisins</span></span></span></p> <p style="margin-bottom: 0in;" align="center"><br /><span style="color: rgb(0, 0, 0);"><span style="font-family:Berylium;"><span style="font-size:100%;"><b>Directions</b>: Preheat oven to 350 degrees. Mix butter, brown sugar,<br />and honey. Add egg and vanilla. In another bowl mix flour,<br />oats, baking soda, salt and cinnamon. Mix two bowls together,<br />then add white chocolate chips and cranberries. Cook about<br />8-10 minutes or until golden brown. Makes about<br />2 ½ dozen 2" cookies.</span></span></span></p><p style="margin-bottom: 0in;" align="center"><span style="color: rgb(0, 0, 0);"><span style="font-family:Berylium;"><span style="font-size:100%;"><br /></span></span></span></p>Jessiehttp://www.blogger.com/profile/09009755972756269521noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-58065127448385308972008-04-10T11:21:00.000-07:002008-04-10T11:27:10.641-07:00Feel-Good Chicken and Rice Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJHhBka-3k5Wo-okt6v358t2cWj8KHUh9uA2YVNOGjrFkmdVmrXdx3d_6w0UAF6ywd1Nc1gyC6owY6E3214TIqyxPW_T9ofHpAt4m6n-7ST48dyCKM5lLUG1U2kGLJW4rUah9iASCUtG0/s1600-h/Later+March+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJHhBka-3k5Wo-okt6v358t2cWj8KHUh9uA2YVNOGjrFkmdVmrXdx3d_6w0UAF6ywd1Nc1gyC6owY6E3214TIqyxPW_T9ofHpAt4m6n-7ST48dyCKM5lLUG1U2kGLJW4rUah9iASCUtG0/s400/Later+March+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5186716068975007762" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Chicken and Rice Soup</span><br /><br />1 rotisserie chicken<br />enough water to fill a pot<br />1 or 2 chicken bouillon cubes<br />1 onion, chopped<br />celery, chopped<br />carrots, chopped<br />minced garlic (to taste)<br />salt (to taste)<br /><a href="http://www.emerils.com/recipe/6559/">Baby Bam</a> (to taste)<br />dry Italian seasonings (to taste)<br />1 bay leaf (optional)<br />crushed red pepper (to taste)<br />parsley (to taste)<br />rice (cooked)<br /><br /></div><br />Take a rotisserie chicken and put the whole thing (bones, drippings, everything) in a pot. Fill pot with water until chicken is covered; put on the stove and bring to a boil. Cook at a low boil for about an hour or so. Then put a strainer in a big bowl and pour contents of pot through the strainer. Pour the broth from the bowl back into the pot and put the chicken aside to cool a little bit. Put one or two bouillon cubes into the broth depending on how much flavor you want. Add the chopped onions, celery, carrots, and garlic. Put in all of the seasonings and let that simmer all together while you sort through the chicken and bones and just take out the good stuff, which then goes in the pot. At the very end, add however much you want of the cooked rice ( I cooked my rice in a rice cooker).<br /><br />NOTE: This is a variation of a recipe in Emiril's "There's a Chef in my Family!" called <a href="http://www.emerils.com/recipe/name/feel_good_chicken_and_rice_soup.html">Feel-Good Chicken and Rice Soup</a>. So, for those of you who prefer specific measurements for your ingredients would probably want to refer to that recipe. It's basically all the same ingredients, I just have my own methods for preparing this soup.<br /><br />Also, this soup is awesome for kids because the rice is easy to eat (easier than noodles) and the vegetables are soft and tasty. Lastly, I find that this is very convenient dinner to make when you serve a rotisserie dinner for chicken by itself, then use the leftovers to make this soup. Make sure that there is enough chicken left on the chicken, if not, you may have to add more chicken.Jessiehttp://www.blogger.com/profile/09009755972756269521noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-48004159167965643482008-03-26T17:18:00.000-07:002008-03-26T17:25:23.483-07:00Cupcake Surprise1 pkg Devil's Food cake mix<br /><br />Filling:<br /><br />1/2 cup sugar<br />8 oz cream cheese, softened<br />1 egg<br />dash salt<br />1 12-16 oz bag of semi-sweet chocolate chips<br /><br />Preheat oven to 350F. Line muffin tins with paper liners. Prepare cake batter according to directions on box. For the filling, mix sugar, cream cheese, egg and salt until well blended. Fold in chocolate chips. Fill each cup 1/2-2/3 full, then top with rounded tablespoonful of filling. No need to add more cake batter on the top, it will mostly bake over on it's own (plus, they'll be frosted). Bake for 20-25 minutes. Frost with cream cheese frosting. Makes about 24.shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-61480115796532269272008-03-12T00:11:00.001-07:002008-03-12T00:16:25.954-07:00Chicken Croissants...Super Delish!4 cups cooked skinless, boneless chicken breasts<br />1 cup chopped celery (optional)<br />2 cups red seedless grapes (halved)<br />1 cup mayonnaise (best foods has the best flavor)<br />1/2 cup chopped green onions (optional)<br />2 Tablespoons Lemon Juice<br />1 teaspoon salt<br />1/2 teaspoon pepper<br /><br />Mix all ingredients together and stir well. Refrigerate at least 1 to 2 hours before serving. Cut crossiants in half and place chicken "stuff"stuff inside. Serve. Makes approximately 8 crossiants.<br /><br />*For best flavor chill in fridge overnight.Tiffany Jhttp://www.blogger.com/profile/15612007413609068462noreply@blogger.com1tag:blogger.com,1999:blog-8582462476832218309.post-52218940678580258342008-03-12T00:08:00.000-07:002008-03-12T00:10:50.743-07:00Italian Chicken1 bag of chicken tenderloins (frozen, Costco or Sam's Club)<br />1 16 oz bottle of Italian Dressing (Fat Free is ok to use)<br />1 14.5 oz can stewed tomatoes (regular or italian)<br />2 4 oz can mushrooms<br />1 packet Lipton Onion Soup Mix<br /><br />Place chicken in pan, dump everything (with juices) on top. Cover with foil. Bake at 325 for 1 - 1 1/2 hours. Serves about 15 people.Tiffany Jhttp://www.blogger.com/profile/15612007413609068462noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-47027438803027332432008-03-12T00:03:00.000-07:002008-03-12T00:07:22.851-07:00Lionhouse Cheesecake<strong>CRUST</strong><br /><span style="font-size:85%;">2 cups graham cracker crumbs</span><br /><span style="font-size:85%;">1/2 cup melted butter</span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">In a 9x13 pan, mix graham cracker crumbs and melted butter. Use fork and level well, then press firmly in bottom of pan.</span><br /><span style="font-size:85%;"></span><br /><strong>FILLING</strong><br /><span style="font-size:85%;">1 8oz package of softened cream cheese</span><br /><span style="font-size:85%;">2 Tablespoons milk</span><br /><span style="font-size:85%;">1 cup powdered sugar</span><br /><span style="font-size:85%;">1/2 teaspoon vanilla</span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">Mix until smooth. Fold in: 2 cups whipped topping. Spread over graham cracker crust. </span><br /><span style="font-size:85%;"></span><br /><strong>TOPPING</strong><br /><span style="font-size:85%;">Cover with: 1 can cherry pie filling. Chill at least 2 hours. Makes 18 - 24 servings.</span>Tiffany Jhttp://www.blogger.com/profile/15612007413609068462noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-90195418959911541242008-03-11T18:48:00.000-07:002008-03-11T18:51:25.860-07:00Key Lime Tarts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5zCsrkD8oOjcGHHwm1eTNeeyAnU6l_8kQvdHhnuIZ-58ZpmHJnCBpYytzPk3cJED5HzrocfE4dCxLLlNIsRBf0RqMufiUw4LQQWxvveX1hAn6fm5xcvY-cqqI-mL9Ap5KFrsLaWvLXU/s1600-h/key+lime+tarts.jpg"><img id="BLOGGER_PHOTO_ID_5176666420745393458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5zCsrkD8oOjcGHHwm1eTNeeyAnU6l_8kQvdHhnuIZ-58ZpmHJnCBpYytzPk3cJED5HzrocfE4dCxLLlNIsRBf0RqMufiUw4LQQWxvveX1hAn6fm5xcvY-cqqI-mL9Ap5KFrsLaWvLXU/s200/key+lime+tarts.jpg" border="0" /></a><br /><div>24 Key Lime Cooler cookies </div><div>8 ounces cream cheese, softened </div><div>1 egg </div><div>1/2 cup sugar </div><div>2 tablespoons lime juice, preferably Key lime </div><div>1 teaspoon lime zest<br />Fresh sweetened whipped cream </div><div>Mint leaves or lime zest, for garnish </div><br /><div>Preheat oven to 350 degrees F. Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down.<br />Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. <span style="color:#000000;">Bake</span> for 10 to 12 minutes. Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.</div><div></div><div><em>Recipe from Paula Deen </em></div>shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-84369996412713424932008-03-07T16:44:00.000-08:002008-03-07T16:51:11.522-08:00Stuffin' Egg Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDjEGDxOzwk0Blf4aCdDHeeRbWrfSwI_3Z4yuO7CzLTvbI7PogyMX_VaByONrQjsPrwpFEEDa3-7hshCPLHnkqrzmeaDO-T4lUpqU-CPXs86IQuIsAMQI8LqAwE7xb4DcIDMMXAlaK0U/s1600-h/stuffin+egg+muffin.jpg"><img id="BLOGGER_PHOTO_ID_5175166948878112018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDjEGDxOzwk0Blf4aCdDHeeRbWrfSwI_3Z4yuO7CzLTvbI7PogyMX_VaByONrQjsPrwpFEEDa3-7hshCPLHnkqrzmeaDO-T4lUpqU-CPXs86IQuIsAMQI8LqAwE7xb4DcIDMMXAlaK0U/s200/stuffin+egg+muffin.jpg" border="0" /></a><br /><div>1 pkg (6 oz) chicken flavored stuffing mix</div><br /><div>12 eggs</div><br /><div>3 Tbsp bacon bits (real)</div><br /><div>1/2 cup shredded colby-jack cheese</div><br /><div></div><br /><div>Preheat oven to 400. Prepare stuffing mix as directed on package, omitting standing time. Spray muffin cups with cooking spray. Press 1/4 cup stuffing firmly onto bottom and up sides of 12 muffin cups, forming about 1/4 inch rim around top of cup. </div><br /><div><br />Crack 1 egg into each stuffing cup. Sprinkle with bacon bits and cheese. </div><br /><div></div><br /><div>Bake 20 minutes or until yolks are seat. Let stand 5 minutes before serving.</div>shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com1tag:blogger.com,1999:blog-8582462476832218309.post-58310517915356760452008-03-07T16:39:00.000-08:002008-03-07T16:43:22.269-08:00Creamy Basil & Tomato Pasta2 lb tomatoes, chopped (about 3 cups)<br />1 pkg (8 oz) cream cheese, cubed<br />1/4 cup sun-dried tomato vinaigrette dressing (any brand)<br />1/2 cup chopped fresh basil<br />1 pkg (16 oz) linguine<br />1/2 cup pine nuts, toasted<br /><br />Toss tomatoes with cream cheese and dressing; cover. Refrigerate at least 2 hours. <br /><br />Cook pasta as directed on package; drain. Place in large bowl. <br /><br />Add tomato mixture and pine nuts; toss lightly. <br /><br />Makes eight 1 cup servings.<br /><br />*Variation, add 1 lb cooked shrimpshari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-2778562332842937862008-03-07T16:27:00.001-08:002008-03-24T14:25:25.604-07:00Graham Cracker Eclair Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipu0E8KHkEEi7WzqL25dLKf9SxGa9HfT3rWEGTfdh6U2Bq1Pjedqol7rnq91BOiTk7ZOmAf3kVQxViTQCpANY6xsbv4XEAgY3Nwt_EtLRU4sHTYtxgEd9oHRvirOWOezPkLULVraEuX9Q/s1600-h/eclaircake.jpg"><img id="BLOGGER_PHOTO_ID_5181421830137041218" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipu0E8KHkEEi7WzqL25dLKf9SxGa9HfT3rWEGTfdh6U2Bq1Pjedqol7rnq91BOiTk7ZOmAf3kVQxViTQCpANY6xsbv4XEAgY3Nwt_EtLRU4sHTYtxgEd9oHRvirOWOezPkLULVraEuX9Q/s320/eclaircake.jpg" border="0" /></a><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />15 graham crackers, broken in half (30 squares total), divided<br />1 1/2 cups milk<br />1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding mix<br />1 tub (8 oz) Cool Whip, thawed<br />1 cup chocolate ready-to-spread frosting (I like Dark Chocolate)<br /><br />Arrange 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire wisk 2 minutes or until well blended. Let stand 5 minutes until thickened. Gently stir in whipped topping with wire whisk until well blended.<br /><br />Spread half of the pudding mixture over graham squares in pan. Top with 10 of the graham squares and remaining pudding mixture. Cover with remaining 10 graham squares.<br /><br />Refrigerate at least 3 hours. Spread with chocolate frosting just before serving. (If you microwave the frosting for 1 minute first, you can just pour it over the top of the cake - much easier than spreading thick frosting.)<br /><br />Makes 9 servings, 1 square each.</div>shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-39825026533891474692008-03-07T16:27:00.000-08:002008-03-07T16:31:27.615-08:00Lemon Shrimp Pasta Saladshari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-43578015860472178732008-03-07T16:24:00.000-08:002008-03-07T16:27:24.608-08:00Zesty Grilled Vegetables4 medium zucchini, cut diagonally into 1/2 inch-thick slices<br />3 each red and yellow peppers, cut into 1/3 inch-wide strips<br />1/4 cup Kraft Zesty Italian Dressing<br />1/4 cup grated parmesan cheese<br /><br />Preheat grill to medium heat. grill vegetables 10 minutes or until crisp-tender, turning occasionally.<br /><br />Place vegetables in a large bowl.<br /><br />Add dressing; toss to coat. Sprinkle with cheese.<br /><br />Makes 8 servings.shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com1tag:blogger.com,1999:blog-8582462476832218309.post-17382633558247094692008-03-07T16:19:00.000-08:002008-03-07T16:23:48.977-08:00Sweet BBQ Chicken Kabobs1 lb boneless skinless chicken breasts, cut into 1 inch pieces<br />2 cups pineapple chunks (about 1/2 cored, peeled pineapple)<br />1 each red and green pepper, cut into chunks<br />1/2 cup of your favorite barbecue sauce<br />3 Tbsp. frozen orange juice concentrate, thawed<br /><br />Preheat grill to medium-high heat. Using 8 long wooden skewers, (two, side-by-side, for each kabob) thread chicken alternately with peppers and pineapple onto skewers, to create 4 kabobs. <br /><br />Mix barbecue sauce and juice; brush on kabobs.<br /><br />Grill kabobs 8-10 mins or until chicken is cooked through, brushing occasionally with remaining sauce.<br /><br />Makes 4 servings, 1 kabob each.shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-9741860781393970512008-03-07T16:02:00.000-08:002008-03-07T16:17:22.339-08:00Blueberry-Cheese Rolls<p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsCh7ESvQECaOH5xkRcDSktbqEA-WQIVry1plKIm2iC6Wp4gJnSvFiakzGHIuwJZNfsi_BRyVOb1OJVah6lllwPGw_b2tyENi3R24qu9eiUQ-a-UPBnR8uVXIkdrmfk4Lv5m_V6c0hwQ/s1600-h/Blueberry-Cheese+Rolls.jpg"><img id="BLOGGER_PHOTO_ID_5175158088360580354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsCh7ESvQECaOH5xkRcDSktbqEA-WQIVry1plKIm2iC6Wp4gJnSvFiakzGHIuwJZNfsi_BRyVOb1OJVah6lllwPGw_b2tyENi3R24qu9eiUQ-a-UPBnR8uVXIkdrmfk4Lv5m_V6c0hwQ/s320/Blueberry-Cheese+Rolls.jpg" border="0" /></a></p><br /><br />1 8oz pkg refrigerated crescent dinner rolls<br /><br /><br />4 oz Neufchatel Cheese (or regular cream cheese)<br /><br /><br />2 Tbsp. sugar<br /><br /><br />1/2 cup blueberries, divided<br /><br /><br /><br /><br /><br /><strong>Preheat</strong> oven to 375 F. Unroll dough into 4 rectangles; firmly press perforations together to seal.<br /><br /><br /><br /><br /><br /><strong>Combine</strong> Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.<br /><br /><br /><br /><br /><br /><strong>Bake</strong> 11 to 13 minutes or until golden brown.<br /><br /><br /><br /><br /><br />Makes 4 servings, 1 roll each.shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-9591420642391638742008-03-07T15:33:00.000-08:002008-03-07T15:51:50.992-08:00Texas Sheet Cake - YUM!2 cups all-purpose flour<br />2 cups sugar<br />1 teaspoon baking soda<br />1/4 teaspoon salt<br />1 cup butter<br />1/3 cup unsweetened cocoa powder<br />2 eggs<br />1/2 cup buttermilk<br />1 1/2 teaspoons vanilla<br />1 recipe Chocolate-buttermilk Frosting (below)<br /><br /><br />Preheat oven to 350 F. Grease a 15x10x1 inch or a<br />9x13 baking pan; set aside. In a medium bowl stir<br />together flour, sugar, baking soda, and salt; set aside.<br /><br /><br />In a medium saucepan combine butter, cocoa powder,<br />and 1 cup water. Bring mixture just to boiling, stirring<br />constantly. Remove from heat. Add the cocoa mixture<br />to flour mixture and beat with an electric mixture on<br />medium to high speed until thoroughly combined. Add<br />eggs, buttermilk, and vanilla. Beat for 1 minute (batter<br />will be thin). Pour batter into the prepared pan.<br /><br /><br />Bake about 25 minutes for the 15x10x1-inch pan,<br />35 minutes for the 9x13 pan, or until a wooden toothpick<br />inserted in the middle comes out clean.<br /><br /><br />Pour warm Chocolate-Buttermilk Frosting over cake,<br />spreading evenly. Cool in pan on wire rack for 1 hour.<br />Cut into 2 inch squares.<br /><br /><em>Chocolate-Buttermilk Frosting:</em><br />In a saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Add 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 3/4 cup coarsely chopped pecans. <br /><br />*Variation: Add 1 teaspon ground cinnamon to flour mixture for some added spice!shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com0tag:blogger.com,1999:blog-8582462476832218309.post-81045582061658547162008-03-07T15:29:00.000-08:002008-03-07T15:33:15.195-08:00Prima Donna Chili2 lbs ground beef<br />1 onion, finely chopped<br />3 cloves garlic, minced<br />1 (14.5 oz) can diced tomatoes<br />2 (14.5 oz) can Italian-style diced tomatoes<br />1 (8 oz) can tomato sauce<br />1 C water<br />1 (15 oz) can kidney beans, drained and rinsed<br />1 (15 oz) can pinto beans, drained and rinsed<br />2 T chili powder<br />1 T ground cumin<br />2 T sugar<br />1 T salt<br />1 tsp ground black pepper<br />1 T hot pepper sauce<br /><br />Brown the meat with onion and garlic until onion is clear. <br />Place meat mixture in slow cooker. Add the remaining<br />ingredients. Cover and cook on low for 6 to 8 hours.shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com1tag:blogger.com,1999:blog-8582462476832218309.post-60719702999442528712008-03-07T15:01:00.000-08:002008-03-07T15:27:30.856-08:00Caramel Pecan of Cinnamon Rolls(This recipe is courtesy of Angela Johnson)<br /><br /><em>Dissolve:</em><br />2 pkg. yeast<br />1 T sugar<br />2/3 cup warm water<br /><br /><em>Add:</em><br />4 cups warm milk<br />4 cups flour<br /><br />Beat thoroughly and allow to raise about 1 inch.<br /><br /><em>In a small bowl mix:</em><br />1/2 cup butter or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">margarine</span><br />2 eggs<br />1 tsp salt<br />1 cup sugar<br /><br />Add butter mixture to flour mixture.<br />Add enough flour to handle (4-5 cups), and let stand<br />for 15 minutes. Knead, adding flour as needed, but<br />keep the dough soft. Lead raise until double.<br /><br /><em>For Caramel Pecan Rolls:</em><br />Prepare 4-6 round 9" pans.In each pan mix 1/6 cup<br />melted <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">margarine</span></span> or butter, 1/4 cup packed brown<br />sugar, 1/2 T water. Sprinkle with 1/4 cup chopped pecans.<br /><br />Divide the dough into three parts. Using one part at<br />a time, roll into a 12"x15" rectangle. Spread with soft (or<br />melted) <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">margarine</span></span> or butter. Sprinkle with 1/2 cup sugar<br />mixed with 2 tsp. cinnamon. Roll as for cinnamon rolls and<br />cut about 1 inch wide. Place cut side down in prepared pans<br />and let rise until light. Bake at 350 F for 20-25 minutes.<br />Wait only about 1 minute before turning out of pans.<br /><br /><em>For Cinnamon Rolls:</em><br />Don't prepare pans as described for Caramel Pecan Rolls.<br />After spreading soft butter and sprinkling dough with sugar<br />and cinnamon, sprinkle raisins if desired. Cut and bake on<br />greased cookie sheets. Frost with butter cream or cream<br />cheese icing.shari berry bo-berryhttp://www.blogger.com/profile/05706126388981781027noreply@blogger.com0