tag:blogger.com,1999:blog-42852818407699145172024-03-21T19:30:09.809-07:00Blondes in the KitchenWelcome to Blondes in the Kitchen. We can all can recall a time or two when something really funny happened while cooking or we had a hilarious food-related experience - a "blonde moment" so to speak. This blog is a compilation of funny food stories, useful cooking tips, tasty recipes, food- and beverage-related facts and more courtesy of Blondes in the Kitchen.
We hope to entertain your brain and tease your tastebuds. Enjoy!Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-4285281840769914517.post-22212342531077129682014-04-22T09:07:00.004-07:002014-04-22T09:07:54.295-07:00<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdJBNSg-m0hzWZGZ9tbM_vCH57YfPWCqBVYGHPmx8GM8WDw0AHdU6HMuTrzYPIwFJoVgXAhOktCs_VPvkPP3lplMadwOHGql58hMB2dKG7t1rHxR9yGklZfFrf6Bfg2FMHs6pYlHr1WI/s1600/CroissantCarrots2WEB.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdJBNSg-m0hzWZGZ9tbM_vCH57YfPWCqBVYGHPmx8GM8WDw0AHdU6HMuTrzYPIwFJoVgXAhOktCs_VPvkPP3lplMadwOHGql58hMB2dKG7t1rHxR9yGklZfFrf6Bfg2FMHs6pYlHr1WI/s1600/CroissantCarrots2WEB.jpg" height="240" width="320" /></a>Croissant Carrots<br />with Egg Salad</h2>
This year is flying by (or should I say hoppin' by). I decided to have some fun for Easter this year by making these adorable croissant carrots filled with egg salad. I originally saw them on Pintrest and couldn't resist. Here's how to make these for your next Easter brunch or get together. They're a big hit!<br />
<br />
<b>INGREDIENTS</b><br />
<i>Makes 12 carrots</i><br />
2 packages seamless croissant dough<br />
8 hard boiled eggs, chopped to 1/2" pieces<br />
1 large stalk celery, diced small<br />
1 scallion (green onion), diced small <br />
1/2 c light mayonnaise (or regular if you prefer)<br />
1 Tbs yellow mustard<br />
1 Tbs sweet relish<br />
1 tsp. paprika<br />
1 bunch flat leaf parsley (for the carrot tops) <br />
salt and pepper to taste<br />
<br />
* You also need 12 cream horn cones available online from several merchants at $5 to $7 per pkg. of 6. I've seen cone forms made from aluminum foil if you can't get cones.<br />
<br /><b>PREPARATION</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZPzmpGNs64e91j-nW91UlB5uM5rx2m_UfH899WIahRZmSBaPveEHR5SZkyCAYOvZVQVsYIMyMp3MOwDTJ8cAs-rrQYg72SDej3XI1qcNr2ERKM5ICPNlwnOYJHd62XsA-LXKKdGGAak/s1600/CroissantCarrots.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZPzmpGNs64e91j-nW91UlB5uM5rx2m_UfH899WIahRZmSBaPveEHR5SZkyCAYOvZVQVsYIMyMp3MOwDTJ8cAs-rrQYg72SDej3XI1qcNr2ERKM5ICPNlwnOYJHd62XsA-LXKKdGGAak/s1600/CroissantCarrots.jpg" height="240" width="320" /></a><b>Egg Salad</b><br />
1. Add chopped eggs, celery, scallion,<br />mayonnaise, mustard, sweet relish, paprika,<br />salt and pepper in a bowl and stir until combined.<br />
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2. Refrigerate until needed.<br />
<b><br /></b>
<b>Croissant Carrots</b><br />
1. Using very cold dough, unwrap one<br />package and lay out on a flat surface.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jDkMQLGdp5mUjegSqw3r2hnZ0nkK5ygtAykSUiQsc5q5d0da-UmVtLoiaUJdn89n6FvRUlJvSaroQVEgPtrdBQrxDOL8EsVCvbuK0tR7AYu1Y4-a1QSm6CSNzQEZRbvZGc6fXaHQXS4/s1600/CroissantCarrots1WEB.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jDkMQLGdp5mUjegSqw3r2hnZ0nkK5ygtAykSUiQsc5q5d0da-UmVtLoiaUJdn89n6FvRUlJvSaroQVEgPtrdBQrxDOL8EsVCvbuK0tR7AYu1Y4-a1QSm6CSNzQEZRbvZGc6fXaHQXS4/s1600/CroissantCarrots1WEB.jpg" height="226" width="320" /></a>2. Using a sharp knife, cut into 6 equal<br />strips longways.<br />
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3. Take one strip and roll into a "snake"<br />about 1/4" in diameter. <i>Tip: work quickly<br />to keep the dough cold. Overworking will<br />make the croissants dense.</i><br />
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4. Starting at the point end of the cone form,<br />carefully wrap the dough around until you<br />reach the top, stopping just before the edge.<br />
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5. Place on a cold non-stick baking sheet. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hlGCFieyHSPyggUGMFO2brJWV5pliRrs-JTpRUZvpd1zm-bFK3nbQzdx3T2ZUGcR3Lte28xmgaRXjHQ6EWoPIgzTJN5iu4_kWd3FTG46m2AzYfr_q0ftB-IJjRQV32SRolEHGbM3m5k/s1600/CroissantCarrots3WEB.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hlGCFieyHSPyggUGMFO2brJWV5pliRrs-JTpRUZvpd1zm-bFK3nbQzdx3T2ZUGcR3Lte28xmgaRXjHQ6EWoPIgzTJN5iu4_kWd3FTG46m2AzYfr_q0ftB-IJjRQV32SRolEHGbM3m5k/s1600/CroissantCarrots3WEB.jpg" height="240" width="320" /></a>6. Repeat steps 3 – 5 for all dough strips,<br />then repeat the process with the 2nd<br />package of croissant dough.<br />
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7. Bake at 350º for 10-12 minutes or<br />until golden brown.<br />
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8. Allow to cool and carefully remove<br />the cone forms from the croissants.<br />
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9. Fill each croissant with egg salad. <i>Tip: Piping the filling is the easiest method, either with a piping bag with no tip, or a baggie with the corner cut to release the filling.</i><br />
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10. Top each carrot with a few sprigs of flat leaf parsley to finish. <br />
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<i>Note: Although I prefer the "natural" look, I've seen these painted orange using food dye.</i>Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.com0tag:blogger.com,1999:blog-4285281840769914517.post-68617114853990875442014-01-09T15:27:00.002-07:002014-01-09T15:43:33.944-07:00It's a New Year and time to try a new diet plan. I've been following the basics of the Omni diet which is: no dairy, wheat/gluten, sugar, complex carbs. (potato, rice, pasta, corn, soy), coffee or alcohol. So far, so good! I can have all the vegetables, fruit, raw nuts and proteins (including eggs) that I want.<br />
<br />
Since I started this diet on Jan. 1, I've been getting creative with the approved ingredients and wish to share them with you over several posts.<br />
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mbX8DSd1L6SEsfkvZVv4VwLUdTsmk8-7_jIbGH34WDbxGUKo2CrLTuWMhWoou0uTdp6tmM5YG6ecyhu7irghv5O0PNS-BZ-rTLI0w_sk0c2W5fd3nL3RB0OBCNvgkV9v0hD23aLbr2U/s1600/2014-01-09+08.59.45.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Pumpkin Banana Crepes gluten free sugar free" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mbX8DSd1L6SEsfkvZVv4VwLUdTsmk8-7_jIbGH34WDbxGUKo2CrLTuWMhWoou0uTdp6tmM5YG6ecyhu7irghv5O0PNS-BZ-rTLI0w_sk0c2W5fd3nL3RB0OBCNvgkV9v0hD23aLbr2U/s1600/2014-01-09+08.59.45.jpg" height="320" title="Pumpkin Banana Crepes" width="240" /></a><span style="color: #b45f06;">RECIPE ONE: Pumpkin Banana Crepes</span></h3>
These fluffy, semi-sweet delights are made using almond meal instead of flour. Excellent for breakfast, brunch or dessert! Here's the recipe:<br />
<br />
Ingredients (makes three crepes)<br />
Crepes:<br />
2 eggs<br />
2 Tbs. almond meal<br />
2 Tbs. unsweetened pumpkin filling<br />
1/2 tsp. vanilla extract <br />
1/2 tsp. pumpkin pie seasoning<br />
dash cinnamon<br />
1/4 c. unsweetened vanilla almond milk (or more to get thin pancake batter consistency)<br />
<br />
Filling:<br />
2 Tbs. unsweetened pumpkin filling<br />
1/2 banana, cut into 1/2 inch cubes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRj8xlYvGc-S_BhfIrAzxdtPGgrLyutWOcgqqNRIs4uGrJCvbiZUfSlHbthEm4PpFbesBmTlqNuUhPyNp5mlhIGl5u6MpE2D3fZzQEmLVr3XPAPWY1W1kl6uqxWSqmk89_z13CqKlfWE/s1600/2014-01-09+08.34.14.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRj8xlYvGc-S_BhfIrAzxdtPGgrLyutWOcgqqNRIs4uGrJCvbiZUfSlHbthEm4PpFbesBmTlqNuUhPyNp5mlhIGl5u6MpE2D3fZzQEmLVr3XPAPWY1W1kl6uqxWSqmk89_z13CqKlfWE/s1600/2014-01-09+08.34.14.jpg" height="150" width="200" /></a>1/4 tsp. vanilla extract <br />
dash pumpkin pie seasoning<br />
dash cinnamon <br />
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Preparation:<br />
1. For the crepe batter, mix first 6 ingredients until well combined.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWhtHfx6-2iTUZJV3NMXaQGamNa1XDppqjM9M98Wi4vGM6m1r-ASCqFI8wIGqsd7-2LQE6tXT9L8xE4I2ekBLaEfhq0YKxQnHe_atBlg-I4h6_vKiY4mg7sNh7uPN8zZgqiQCBqwevAY/s1600/2014-01-09+08.43.17.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWhtHfx6-2iTUZJV3NMXaQGamNa1XDppqjM9M98Wi4vGM6m1r-ASCqFI8wIGqsd7-2LQE6tXT9L8xE4I2ekBLaEfhq0YKxQnHe_atBlg-I4h6_vKiY4mg7sNh7uPN8zZgqiQCBqwevAY/s1600/2014-01-09+08.43.17.jpg" height="150" width="200" /></a>2. Begin adding almond milk. Keep adding by tablespoon if necessary to get thin pancake better consistency. Set aside.<br />
3. For the filling, mix filling ingredients (except bananas) until well combined. Set aside.<br />
4. Heat crepe pan (or nonstick skillet) to medium low. Spray with a very light coating of vegetable oil.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8oglGjPT7yIEND8RHbYCmDV8Asq-zu6SX1a9-ZdyWdrbU0ahiIpxv9Y-MbkIw5Kkbc-hfTa1aSsW0TZWxjnOvJcm-4NpBcXr49EEeHua122tg7ibNxYeMqc9jFcv7EqLgMZKhODcros/s1600/2014-01-09+08.44.26.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8oglGjPT7yIEND8RHbYCmDV8Asq-zu6SX1a9-ZdyWdrbU0ahiIpxv9Y-MbkIw5Kkbc-hfTa1aSsW0TZWxjnOvJcm-4NpBcXr49EEeHua122tg7ibNxYeMqc9jFcv7EqLgMZKhODcros/s1600/2014-01-09+08.44.26.jpg" height="150" width="200" /></a>5. Pour appx. 1/4 cup batter into the center of the pan and begin rotating the pan until the batter coats the bottom in a thin layer. Keep rotating until the batter stops running and return pan to the burner.<br />
6. Cook for 1-2 minutes, loosening the edges very gently with a flexible spatula as to not tear. <i>*These tend to be quite a bit more delicate than regular crepes. Though, it does make for lighter, fluffier crepes - delicious!</i><br />
7. After 2 minutes, put 1 Tbs. of the pumpkin filling and 1/3 of the chopped bananas in a line near one edge of the crepe.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhjA4-9dYv4L23Lx6WKDQq7N00VE2MwqpL-p-YQF3rVF5v5e4xBTXeiXrW-CxdR4uH2l0IJXiXpUXqP3H05uyo5hkyTqEZMtw5xO6LpU4eBtWGqXY1mu8xdK_U7FzPhSjIl5VwRylUKU/s1600/2014-01-09+08.45.37.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhjA4-9dYv4L23Lx6WKDQq7N00VE2MwqpL-p-YQF3rVF5v5e4xBTXeiXrW-CxdR4uH2l0IJXiXpUXqP3H05uyo5hkyTqEZMtw5xO6LpU4eBtWGqXY1mu8xdK_U7FzPhSjIl5VwRylUKU/s1600/2014-01-09+08.45.37.jpg" height="150" width="200" /></a>8. Carefully begin lifting the edge to start the crepe rolling over the filling and keep gently rolling with the spatula until completely rolled up.<br />
9. Let set an additional 30 sec. in the pan to warm the filling through. Remove to plate. Repeat with the remaining batter and filling to make 3 filled crepes.<br />
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Variations: Add your favorite chopped nuts to the filling.<br />
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These are amazingly filling and satisfying for only a few ingredients. Hope you enjoy this healthier, gluten free, sugar free version of pumpkin banana crepes. Share with your friends! I did ;-)Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.com0tag:blogger.com,1999:blog-4285281840769914517.post-47665742851546266972012-08-11T14:36:00.000-07:002012-08-11T14:36:25.689-07:00Red Velvet Whoopie Pies<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ75vTJ0E2voj4_8_GxUUCqxIfkleHYa9QWPGNpvjuxa5I_q13Wc8unP5WvbrNBewahSu5CDSGqvPoU8RhXaKEDHAQfTvi7S9FCThMbyBXZVssjiFlRxZV6ZeuWnuSj0yow2S4lgtZqfs/s1600/2012-05-26+18.56.33.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ75vTJ0E2voj4_8_GxUUCqxIfkleHYa9QWPGNpvjuxa5I_q13Wc8unP5WvbrNBewahSu5CDSGqvPoU8RhXaKEDHAQfTvi7S9FCThMbyBXZVssjiFlRxZV6ZeuWnuSj0yow2S4lgtZqfs/s1600/2012-05-26+18.56.33.jpg" height="150" width="200" /></a>I hosted a BBQ/pool party for the 4th of July and wanted to serve a festive looking and tasty dessert. The whoopie pie craze is on so I decided to try making red velvet with cream cheese filling. I could top them with red, white and blue sprinkles. </div>
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I found this recipe online posted by Brown Eyed Baker that seemed perfect: </div>
<strong>Red Velvet Whoopie Pies with Cream Cheese Filling<br />
</strong><br />
Makes about 2 dozen whoopie pies<br />
<span style="text-decoration: underline;"><br /></span>
<span style="text-decoration: underline;">For the pies</span>:<br />
3 cups all-purpose flour<br />
1/3 cup cocoa powder<br />
1 teaspoon baking powder<br />
½ teaspoon baking soda<br />
½ teaspoon salt<br />
½ cup unsalted butter, at room temperature<br />
½ cup vegetable shortening<br />
½ cup light brown sugar<br />
1 cup granulated sugar<br />
2 eggs<br />
2 teaspoons vanilla extract<br />
3 teaspoons red food coloring<br />
1 cup buttermilk<br />
<br />
<span style="text-decoration: underline;">For the cream cheese filling</span>:<br />
4 ounces cream cheese, at room temperature<br />
4 tablespoons unsalted butter, at room temperature<br />
3½ cups powdered sugar<br />
1 teaspoon vanilla extract<br />
<br />
<span style="text-decoration: underline;">Instructions</span>:<br />
1. Position a rack in the center of the oven and preheat the oven to
350 degrees F. Line two baking sheets with parchment paper; set aside.<br />
<br />
2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.<br />
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3. In the bowl of a stand mixer with a paddle attachment, beat
together the butter, shortening and both sugars on low speed until just
combined. Increase the speed to medium and beat until fluffy and smooth,
about 5 minutes. Add the eggs one at a time, beating well after each
addition. Add the vanilla and the red food coloring and beat until just
blended.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KbEW3bXMvMTQD662Zy2BWwYUuWYnWcRKsMeaxtRT95PolHu7ExeD4M9xErDddTFQRXo0DhOwz2m78RKqphIPho7ds1nifb-RRZ0ClwuI699eiuBC3ov8R6UCwaHoVDP882Qrr-u3sQ8/s1600/2012-05-26+16.27.17.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KbEW3bXMvMTQD662Zy2BWwYUuWYnWcRKsMeaxtRT95PolHu7ExeD4M9xErDddTFQRXo0DhOwz2m78RKqphIPho7ds1nifb-RRZ0ClwuI699eiuBC3ov8R6UCwaHoVDP882Qrr-u3sQ8/s1600/2012-05-26+16.27.17.jpg" height="150" width="200" /></a>4. Add half of the flour mixture and half of the buttermilk to the
batter and beat on low until just incorporated. Scrape down the sides of
the bowl. Add the remaining flour mixture and remaining ½ cup
buttermilk and beat until completely combined.<br />
<br />
5. Using a spoon (or a cookie scoop, which is what I used),
drop a tablespoon of batter onto one of the prepared baking sheets and
repeat, spacing them at least 2 inches apart. Bake one sheet at a time
for about 10 minutes each, or until the cakes spring back when pressed
gently. Remove the baking sheet from the oven and let the cakes cool on
the sheet for about 5 minutes before transferring them to a rack to cool
completely.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOF9Q6_WN2AtipY954CM1GWZBQf6kwLFK3tQGyz3CEU55-w6wwxikIHg_EB5JFS_IHUhnOL4Fveg6ARgIacwdq0XAV4QTTm9VNmJyhKDMRYXz860ZAStquiIgGLeMtufpgl8PpEjSuAOA/s1600/2012-05-26+16.40.34.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOF9Q6_WN2AtipY954CM1GWZBQf6kwLFK3tQGyz3CEU55-w6wwxikIHg_EB5JFS_IHUhnOL4Fveg6ARgIacwdq0XAV4QTTm9VNmJyhKDMRYXz860ZAStquiIgGLeMtufpgl8PpEjSuAOA/s1600/2012-05-26+16.40.34.jpg" height="150" width="200" /></a>6. While the cakes are cooling, prepare the filling. In the bowl, beat together the cream cheese
and butter on medium speed. Add the sugar and beat on low speed until
combined. Add the vanilla and increase the speed to medium-high; beat
until creamy and smooth, about 4 minutes.<br />
<br />
7. To assemble: Spread or pipe the filling onto the flat side of one cake. Top it with another cake, flat-side down. Repeat with the rest of the
cakes and filling.<br />
<br />
<span style="text-decoration: underline;">Storing</span>: Whoopie pies can be stored in an airtight container for up to 3 days. Because these are moist, you may leave the container top slightly open. If
you need to stack layers, place a piece of wax paper between layers.<br />
<br />
They looked AMAZING! However, mine didn't taste very good. The filling was great, but the cakes didn't taste sweet enough. I determined that I had a blonde moment, and forgot to add the 1 c. of granulated sugar! ALL THAT WORK! We ate most of them anyway but, this is a lesson in checking, and double-checking your ingredients for accuracy. I'll surely try them again soon. ;-) Whoopie!<br />
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Can't beat the texture and taste of fresh pasta.<br /><br />I don't have a pasta maker, but my Sis told me I could by fresh pasta sheets at a DeFalco's Italian Deli & Market. Great! I bought the pasta sheets and laid them out to start assembling the ravioli. Just as I turned my back to prep the filling, my "assistant" cut the pasta sheets into individual little squares! OMG! Breathe, OK, we'll make it work. Since I had leftover ground turkey and mushroom bolognese sauce I decided to do a spinach and cheese filling with ricotta and Italian 6-cheese blend, seasoned with garlic and a little cayenne pepper. Yum!<br /><br />Here's where it all goes to heck: the pasta sheets were already cooked to al dente! I noticed they seemed rigid so I soaked them in warm water first and they did soften up, so I thought all was well. Far from it! As I attempted to crimp the edges, egg wash and all, the pasta just crumbled! It was horrifying. Now what?<br /><br />To save this dish, I put 1 layer of pasta squares (lol) in the bottom of a baking dish then proceeded to dolop filling on each. I repeated until the pasta and filling were gone; got about 5 layers. I poured the bolognese over it all and baked it covered at 350º for 30 mins. Then covered the top with cheese and put it in at 425º until it was melted.<br /><br />I gotta' say, this was quite definitely the best lasagna I've had! Mistakes WILL happen. Just roll with it and make it something spectacular!Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.com0tag:blogger.com,1999:blog-4285281840769914517.post-41702327489042885102011-03-10T17:02:00.010-07:002011-03-11T11:29:57.647-07:00Dad's Blueberry Refrigerator Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipX8RoSR7fs96URJmHaVFZWtx351t1kGavygaELVFJDWHbVVejPeXRh5abKisNAALsdIFZHWOg1ORe02RSLiGb0Gh7lLEDFx9GvXXHpfQysDRVpcB7crmP5ZV03E4FGTTzEuZUNMJH7kk/s1600/DadsCheesecakeW.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 212px; height: 142px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipX8RoSR7fs96URJmHaVFZWtx351t1kGavygaELVFJDWHbVVejPeXRh5abKisNAALsdIFZHWOg1ORe02RSLiGb0Gh7lLEDFx9GvXXHpfQysDRVpcB7crmP5ZV03E4FGTTzEuZUNMJH7kk/s200/DadsCheesecakeW.jpg" alt="" id="BLOGGER_PHOTO_ID_5582889500898409010" border="0" /></a>Who doesn't LOVE Cheesecake? Our Dad used to make the best no-bake cheesecake on the planet! I have never seen the recipe written down, but do remember peeking over the counter every time he made it. (I loved to lick the sweetened condensed milk can!)<br /><br />I recently attempted to reproduce Dad's recipe from what I could remember as a little girl and it brought tears to my eyes! It had the same wonderful lemony-cheesecake flavor and brought back so many great memories. This is the stuff!<br /><br /><span style="font-weight: bold;">Dad's Blueberry Refrigerator Cheesecake</span><br /><span style="font-style: italic;">Crust:</span><br />1 1/2 packages honey graham crackers (35 squares)<br />1/4 cup butter, melted<br />1/2 tsp. ground cinnamon<br /><br /><span style="font-style: italic;">Filling:</span><br />2 blocks cream cheese*<br />1 can sweetened condensed milk<br />1 sm. envelope lemon instant pudding<br />1 1/2 cup milk<br />1 tsp. vanilla<br /><br /><span style="font-style: italic;">Topping:</span><br />1 can blueberry pie topping**<br /><br />1. Crush graham crackers to a crumb consistency.<br />2. Add melted butter and cinnamon to the graham cracker crumbs and mix well.<br />3. Press into the bottom of a rectangular baking dish or two pie pans.<br />4. Bake crust at 350º for 6 minutes; allow to cool completely.<br />5. Beat cream cheese and vanilla on high until whipped; appx. 5 minutes.<br />6. Add sweetened condensed milk, pudding and milk and continue beating until well mixed.<br />7. Pour filling onto the graham cracker crust and smooth until even.<br />8. Refrigerate for 15 mins.<br />9. Pour blueberry topping onto cheesecake and carefully spread evenly.<br />10. Refrigerate at least one hour before serving.<br /><br />* You can substitute for Neufchatel cheese for low-cal.<br />**Also great with cherry topping.Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.com0tag:blogger.com,1999:blog-4285281840769914517.post-56995920177816981312011-03-09T16:55:00.006-07:002011-03-09T17:39:28.071-07:00Miss B's 1/2 hour Skillet Chili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITiO5wKBwy4HSRetlMtRU6NDtuojzOCpK9z3CpNyBmQGKQsO4VAP_QUNwukcSLR_FoVIF8l1UWMjD1cBblKCR-Lcan6_fEpMEv2r1rs-yrR9-DjTqiYJGxr2VqcQ9H-k8m56Y0ALOj58/s1600/blackbeanchili.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 192px; height: 184px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITiO5wKBwy4HSRetlMtRU6NDtuojzOCpK9z3CpNyBmQGKQsO4VAP_QUNwukcSLR_FoVIF8l1UWMjD1cBblKCR-Lcan6_fEpMEv2r1rs-yrR9-DjTqiYJGxr2VqcQ9H-k8m56Y0ALOj58/s320/blackbeanchili.jpg" alt="" id="BLOGGER_PHOTO_ID_5582241587117846130" border="0" /></a>I recently mistook an aluminum foil-wrapped package of steaks for ground turkey so my whole dinner idea was scrapped! After a quick look through the refrigerator and pantry, it hit me ... turkey black bean chili! And it came together in less than one hour with 1/2 hour total cooking time! Here's how I did it:<br /><br /><span style="font-weight: bold;">Miss B's 1/2 hour Skillet Chili</span><br />1 lb. ground turkey<br />1/2 c. chopped white onions<br />1 can chopped tomatoes, *chili flavored, with juice<span style="font-style: italic;"></span><br />1 can chopped tomatoes, *jalapeno flavored, with juice<span style="font-style: italic;"></span><br />1 can black beans, drained<br />1 sm. can fire roasted green chiles, chopped<br />1 Tbs. minced garlic<br />1 minced jalapeno pepper <span style="font-style: italic;">(optional)</span><br />1 Tbs. chili powder<br />1 tsp. ground cumin<br />few dashes cayenne pepper <span style="font-style: italic;">(optional)</span><br />1 tsp. crushed red pepper<br />1/2 tsp. apple cider vinegar<br />1/2 bottle beer <span style="font-style: italic;">(Blue Moon, or any darker beer, or any meat stock)</span><br /><br />* If you can't find the flavored chopped tomatoes, just use plain but increase the chili powder to 2 Tbs. and add 1 tsp. garlic salt. Should do the trick!<br /><br />1. In a large cast iron skillet on med/high heat, add the ground turkey, chopped onions, chili powder, cumin, crushed red pepper and cayenne. Sautee, chopping the turkey down until it's browned (appx. 5 minutes).<br />2. Once browned, add all remaining ingredients into the skillet and mix well.<br />3. Reduce heat to med/low and simmer, stirring every few minutes, for 1/2 hour (or more, just keep an eye on liquid level). If you notice the liquid evaporating too quickly, add more beer! (or stock)<br />4. Serve! Suggestions: in a big bowl with a dollop of sour cream and shredded cheese. Also great over white rice. ENJOY!<br /><br />This recipe is so versatile you could add any of your favorite ingredients. Try corn nibblets, chopped green or red peppers, chopped celery, chopped carrots, substitute ground turkey for ground beef or other chopped meat, substitute black beans for kidney beans, etc ... there are so many possibilities with this chili, just have fun with it!Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.com0tag:blogger.com,1999:blog-4285281840769914517.post-27268697798636095482010-05-13T15:59:00.009-07:002010-05-13T16:35:17.327-07:00Cupcake Ice Cream Cone Disaster<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HH1y7LX5cjKOuodJJdoLI2hQXxEms7QFVQxMa83GTVzVy-ZfmiHnYYyHaLqxsde-twh23l9WG2ntggXgkL6aTJylYx58ieuKGzFXa5S9uu7dry46fvHavjEVaPJUWJ0ihf-eT5IS6pI/s1600/BadCupCones10_09WEB.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 231px; height: 231px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HH1y7LX5cjKOuodJJdoLI2hQXxEms7QFVQxMa83GTVzVy-ZfmiHnYYyHaLqxsde-twh23l9WG2ntggXgkL6aTJylYx58ieuKGzFXa5S9uu7dry46fvHavjEVaPJUWJ0ihf-eT5IS6pI/s320/BadCupCones10_09WEB.jpg" alt="" id="BLOGGER_PHOTO_ID_5470897454574638578" border="0" /></a>My friend Sheri was having a birthday and I wanted to make her something special. I heard that you could cook cupcakes in sugar cones and, when frosted, they look just like ice cream cones. How cute!<br /><br />So, I prepared a package of Betty Crocker "Funfetti"cupcake batter and carefully filled each sugar cone. They were placed in the oven to bake as directed. About half-way through the cooking time, I peeked in the oven to see how they were doing and I was horrified! I had filled the cones nearly to the top and the batter began spilling over, like little, active volcanos! The hot batter literally melted the cones and made a huge mess. Not good! Here's the before photo - LOL! (I do admit, these were still really tasty despite their appearance.)<br /><br />Luckilly I had another box of cake mix so I started over, but this time I only filled the cones 2/3 full. They <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYuHG40mTjpxE0gIV7Qjb_R3uLQg5UZFu3VeIc1AmIHL1G_44HLegT1ZO0T8vVouBRDDqy9G2xWRW2IXFikCpf-HOAs5TK_A0A5WLZQ99Tya99UPZTXTaJ7pvW6-BF3ktBokF2soIEPw/s1600/CupCones10_09.png"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 282px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYuHG40mTjpxE0gIV7Qjb_R3uLQg5UZFu3VeIc1AmIHL1G_44HLegT1ZO0T8vVouBRDDqy9G2xWRW2IXFikCpf-HOAs5TK_A0A5WLZQ99Tya99UPZTXTaJ7pvW6-BF3ktBokF2soIEPw/s200/CupCones10_09.png" alt="" id="BLOGGER_PHOTO_ID_5470899016911424194" border="0" /></a>cooked nicely this time, however, they seemed a little "flat." I got the idea to cook a separate batch of "tops" by filling a muffin tin 1/4 full. Using a dab of frosting, I adhered a "top" onto each cone and frosted each one. They turned out awesome; just like ice cream cones! Most importantly, Sheri loved them! Here's the after photo ... much better.<br /><br />Let my mistakes here be your masterpieces. Hope you try making these sometime - just don't overfill!Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.com0tag:blogger.com,1999:blog-4285281840769914517.post-32302317433081714792010-05-13T15:16:00.006-07:002010-05-13T16:29:53.171-07:00Bacon ... on the grill?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvcij1O0NDR-Z2zuNBtqrLoTzV82IiF4CpCGfDNiqe2tHPiknAbyBxi5mdmWtxQ7DzeRsMt09giCV5pe-fjqPMLeDrvIvi_bMZohC0yTxvG9GtJobgLbRMP-fCSbAEYifwRJg3ojiNo8/s1600/asp.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvcij1O0NDR-Z2zuNBtqrLoTzV82IiF4CpCGfDNiqe2tHPiknAbyBxi5mdmWtxQ7DzeRsMt09giCV5pe-fjqPMLeDrvIvi_bMZohC0yTxvG9GtJobgLbRMP-fCSbAEYifwRJg3ojiNo8/s320/asp.jpg" alt="" id="BLOGGER_PHOTO_ID_5470891449749158162" border="0" /></a>My sister had a little get-together and we planned to make rib eye steaks with bacon-wrapped asparagus. Since my boyfriend is the "master griller" he decided it would be a good idea to pre-cook the bacon a bit before wrapping the asparagus -- on the grill! <span style="font-style: italic;">(Don't try this at home!)</span> The project started out ok until bacon grease began dripping onto the coals. It quickly caught fire and engulfed the grill in flames about 4 feet high! (If you're ever trying to light a bonfire for fireplace, just use bacon!) Once we got the fire under control the bacon was charred and black; hillarious! After that experiment gone bad, we decided to broil the bacon-wrapped asparagus in the oven instead and it turned out fantastic! DO try this at home ... maybe with a drizzle of hollandaise sauce - YUM!Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.com0tag:blogger.com,1999:blog-4285281840769914517.post-3075762960387788062008-11-15T15:34:00.007-07:002010-05-13T16:30:30.500-07:00Really Old Bread<span style="color: rgb(204, 0, 0);font-family:times new roman;font-size:180%;" ><strong><em>What To Do With Old Bread</em></strong></span><br /><strong><em><span style="color: rgb(204, 0, 0);font-family:Times New Roman;font-size:180%;" ></span></em></strong><br /><span style="font-family:trebuchet ms;">When your stuck with lots of leftover bread that's accumulated over a few weeks (sliced, loaves, buns, waffles, cornbread) here's a great way to use them up. Make bread pudding! It's really versitile, you can go sweet with rasins, fruits, cinnamon and nuts, savory with meats, cheese, vegetables and garlic, or a combination such as bacon pineapple or turkey cranberry. Basic bread pudding is really just the vehicle for whatever flavors you want to give it. Get creative!</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">I had a half-eaten loaf of French bread and a few end pieces of whole grain sandwich bread stuffed in the back of the refregerator for a few weeks. I try not to be wasteful so I decided to make a sweet bread pudding to use it up. I used a recipe and made sure I had the basic ingredients (eggs, milk and sugar - check!). I also found some apricot preserves and pecans so that became my flavoring. I was on my way. </span><br /><br /><span style="font-family:trebuchet ms;">After it came together, the bread pudding baked for <img id="BLOGGER_PHOTO_ID_5269023094980365874" style="margin: 0px 0px 10px 10px; float: right; width: 281px; height: 193px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7H6gHhvVqD0et9OoW3cqZc5i3u28JaEHFPBFH5piWqchKJZxngUorI1u-BOlfb8uM6YjPpv5l30p8tW7WBKsfHEYzQ5vrzTf4FB52eQSV2g23QbfPaDE29yQQPC62HES_FERdzspbe8/s400/ApricotBreadPudding.jpg.jpg" border="0" />about 55 minutes. When it came out of the oven, it had a crunchy top and tasted amazing! Here's the recipe I used, but you can use pretty much whatever you have available for the style and flavorings. Enjoy this recipe. It would make a great breakfast or brunch dish, or have it for dessert with a scoop of vanilla ice cream on top. Yum!</span><br /><br /><span style="font-family:Trebuchet MS;"><span style="color: rgb(204, 0, 0);font-family:times new roman;font-size:130%;" ><em>Apricot Pecan Bread Pudding</em></span> </span><br /><span style="font-family:trebuchet ms;"><em>Serves 8</em></span><br /><strong><span style="font-family:trebuchet ms;">INGREDIENTS</span> </strong><br /><span style="font-family:trebuchet ms;">4 C. Bread, cubed or torn into 1" pieces (French or mixed breads)<br />4 Eggs<br />2 C. Milk<br />1/2 C. Sugar<br />3 Tbs. Apricot Preserves<br />1/2 C. plus 1/4 C. Pecans, chopped<br />1 Tsp. Nutmeg, ground<br />1 Tsp. Cinnamon, ground<br />1/2 Tsp. Clove, ground </span><span style="font-family:trebuchet ms;"><br /><strong>Apricot Icing</strong><br />1/2 C. Cream Cheese Frosting (or homemade frosting)<br />1 Tbs. Apricot Preserves<br />1/4 C. Heavy Cream (or milk)<br /><strong>METHOD</strong><br /><em>Bread Pudding:</em></span><br /><span style="font-family:trebuchet ms;">Pre-heat oven to 350. Place bread cubes into a cassarole dish and set in oven. In a bowl, wisk together eggs, milk, sugar, apricot preserves, 1/2 C. pecans, nutmeg, cinnamon and clove until well combined. Remove cassarole dish from oven and pour liquid mixture over the bread cubes, saturating each one well. Place into oven and bake, uncovered for 55 to 60 minutes or until a knife inserted into the center comes out clean. Let rest for 10 mins.</span><br /><em><span style="font-family:trebuchet ms;">Icing:</span> </em><br /><span style="font-family:trebuchet ms;">Mix together all ingredients until well combined. Drizzle over top of bread pudding, and sprinkle with additional chopped pecans. Serve warm.<br /><strong>NOTES</strong></span><br /><span style="font-family:trebuchet ms;"><em>Substitutions</em></span><br /><span style="font-family:trebuchet ms;">Apricot Preserves: Orange Marmalade, Raspberry Preserves</span><br /><span style="font-family:trebuchet ms;">Pecans: Walnuts, Almonds, Cashews </span>Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.com0tag:blogger.com,1999:blog-4285281840769914517.post-31484184865076860822008-04-14T21:47:00.006-07:002008-04-14T23:06:34.988-07:00Cup of Limes?I went to a sports bar one evening and decided to order a nice, cold Bud Light. I know it's more common with Corona or other Mexican beers, but I like the refreshing flavor of light beer with a wedge of lime.<br /><br />When the bartender came around, I asked if I could get a couple limes - and even made a little squeezing gesture with my fingers. A moment later, I had a rock glass filled to the rim with lime slices. Did she hear me correctly? I only needed a couple limes at most!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLlyHl5fgxVNnpxPDkP7KWQjkS-Y5-y7uBRsoKDm2i-dWPkK__xpMa_UZR17BznaFGWZizJrGJveIvFzAQ80uWNCrVJ-ULhptKS0DklESPazmWQP8R9Nrx95ugSNPU83YkZnKTguT9gSI/s1600-h/limes.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLlyHl5fgxVNnpxPDkP7KWQjkS-Y5-y7uBRsoKDm2i-dWPkK__xpMa_UZR17BznaFGWZizJrGJveIvFzAQ80uWNCrVJ-ULhptKS0DklESPazmWQP8R9Nrx95ugSNPU83YkZnKTguT9gSI/s400/limes.jpg" alt="" id="BLOGGER_PHOTO_ID_5189346957766044178" border="0" /></a><br /><br />After it sunk in it became so funny! She gave me a "cup o' limes" literally - an entire cup! Even today it's worth a good laugh when I ask for lime with beer.<br /><br /><span style="color: rgb(0, 102, 0); font-weight: bold;font-size:100%;" >Mojito Cocktails</span><br /><br />It just hit the mid-90s in Scottsdale, Arizona so the Mojito is a super light and refreshing mint and lime cocktail for those hot summer days.<br /><br /><span style="font-weight: bold; color: rgb(0, 102, 0);">What you'll need:</span><br /><br />-Limes (roll to release the juices, slice into wedges)<br />-Fresh Mint Leaves<br />-Simple Syrup = 1 part sugar, 1 part water (fully dissolved)<br />-White/Silver Carribean Rum (of your choice)<br />-Club Soda<br /><p>In a tall, Collins glass, add the juice from one lime, about 5 mint leaves and 1/2 tsp. sugar. With a <a href="http://en.wikipedia.org/wiki/Muddler" title="Muddler">muddler</a>, mix until the mint leaves are bruised.<br /></p><p>Fill the glass 3/4 full with ice. Add 1.5 oz. white rum, 2 oz. simple syrup and top off with club soda.<br /></p><p>Garnish with a wedge of lime and a slice of fresh sugar cane.</p><p><span style="color: rgb(0, 102, 0); font-weight: bold;">HINT!!</span> Prepare a batch of simple syrup in a large water bottle, then mix in the muddled (crushed) mint leaves. Just shake and it's ready to mix for a really fast and flavorful Mojito.<br /></p><p><span style="font-weight: bold; color: rgb(0, 102, 0);">NOTE:</span> If you pre-mix the simple sugar and mint (as mentioned above), simply fill the glass with ice, add rum, add 3 oz. minted simple syrup and top off with soda. Great for quick mixing at parties.<br /></p><p><span style="color: rgb(0, 102, 0); font-weight: bold;">OH, ALSO:</span> Yeah, Baby! The word <i>mojito</i> is derived from the diminutive of the word <i><a href="http://en.wikipedia.org/wiki/Mojo_%28sauce%29" title="Mojo (sauce)">mojo</a></i>.<sup id="cite_ref-1" class="reference"><a href="http://en.wikipedia.org/wiki/Mojito#cite_note-1" title="">[2]</a></sup></p>Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.com0tag:blogger.com,1999:blog-4285281840769914517.post-30427570679957452192007-11-13T16:01:00.000-07:002007-11-13T16:35:48.520-07:00Halloween Treats Trick Me<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuM42WbS1ECpuiKxjNHYqdV13H3ZticeIUhJW8s4JH0OHAJI8jxTibzGMa-rgPVKabNJFTVnT3h9V-ZtMtUUIL0TxwJXLsbu5SapUaKBrfeuzy1QZQ-RrGUt2HoerUrv-405KBHYPLg_k/s1600-h/pretzel-treats.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuM42WbS1ECpuiKxjNHYqdV13H3ZticeIUhJW8s4JH0OHAJI8jxTibzGMa-rgPVKabNJFTVnT3h9V-ZtMtUUIL0TxwJXLsbu5SapUaKBrfeuzy1QZQ-RrGUt2HoerUrv-405KBHYPLg_k/s400/pretzel-treats.jpg" alt="" id="BLOGGER_PHOTO_ID_5132471139475500690" border="0" /></a>My sister hosted a Bunko-ween party and we prepared a delicious array of Halloween appetizers and treats. I decided to make mini pretzels with M & M's in festive orange and black. Cute, tasty and really easy. I carefully laid out each mini pretzel on a baking sheet and placed an M & M in the center, then put them in the oven. After about three minutes at 350 degrees, I checked the treats only to find the M & M's weren't melting! They literally fell right off the pretzels. Then, after 10 minutes I noticed the chocolate burning in the hard candy shells! It was then I realized there MUST be some kind of "glue" or something I was missing. Yes, there was! You're supposed to gently melt a Hershey's Kiss on the mini pretzels, then quickly press the M & M's in the soft chocolate "glue." Duh!! It was truly a Blonde Moment - but a huge hit at the party!<br /><br /><span style="font-style: italic;">As you can see from the photo, these are great treats for any holiday, or just for fun! Use the various Hershey's Kiss varieties and multi-colored M&M's for any occasion! FYI: it's best to work in smaller batches of 20 or so because the kisses harden quickly.</span>Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.com0tag:blogger.com,1999:blog-4285281840769914517.post-85942294657343518342007-09-26T17:18:00.000-07:002007-10-09T14:58:06.893-07:00A Cork Gone Wild!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg744Wr7aRNP_Sm4dcNpXw2SKWMkEc8ttCIEwPnaLuCeA6xNNY13d-3fYKepxakR_abKAx7sO_sgJHhrOYRmPOGpkFkGi-JgMdeyB6J636hOv7JVXpbZQA54qm6quri8JiFCe4fjhTxVqE/s1600-h/champagne+cork.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 156px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg744Wr7aRNP_Sm4dcNpXw2SKWMkEc8ttCIEwPnaLuCeA6xNNY13d-3fYKepxakR_abKAx7sO_sgJHhrOYRmPOGpkFkGi-JgMdeyB6J636hOv7JVXpbZQA54qm6quri8JiFCe4fjhTxVqE/s320/champagne+cork.jpg" alt="" id="BLOGGER_PHOTO_ID_5114675673941659506" border="0" /></a><span style=";font-family:trebuchet ms;font-size:100%;" >This is something that happened to my Dad many years ago in Michigan. He used to bartend at a popular restaurant/bar called The Lindenhoff in Bay City. One super busy night, someone came up to the bar and ordered a glass of champagne. In true bartender style, my Dad pulled off the foil and wire wrapper and proceeded to remove the cork. It must have been a loose one because right when he touched it, the cork popped off and went sailing across the room full of people enjoying their dinners! Since it was very crowded, he wasn't quite sure of where it landed and could only hope for the best. It WAS kinda' funny. A few minutes later, a rather disgruntled gentleman approached the bar. My Dad took one look and he just knew … The man was sporting a perfectly-shaped, red cork-bump right in the middle of his forehead. Yep, it hit him – square in the face. This began a chain reaction of laughter and onlookers started cracking up. Ultimately, the man had his steak on the house that night, AND a bottle of bubbly.<br /><br /><span style="color: rgb(0, 51, 0); font-weight: bold;">Champagne Facts from the Blondes:</span><br /></span><ul><li style="font-family:trebuchet ms;"><span style="font-size:100%;">Champagne is a type of sparkling wine which is only grown in the French region of Champagne. America has its own version of Champagne as well, because of a loophole in the patent. However, American brands must mention the region they were produced in, on the bottle label.<br /><br /></span></li><li style="font-family:trebuchet ms;"><span style="font-size:100%;">There are 49 million bubbles in a regular bottle of Champagne. Large bubbles are considered extremely unsightly and are not the mark of good quality Champagne. The tinier the bubble the better. <span style="font-style: italic;">(So size DOES matter!)</span><br /><br /></span> </li><li style="font-family:trebuchet ms;"><span style="font-size:100%;">Marilyn Monroe <span style="font-style: italic;">(the most amazing blonde)</span> once filled up her tub with 350 bottles of Champagne and took a long, luxurious bath in it. It was said that she drank and breathed Champagne as if it were oxygen.<br /><br /></span> </li><li style="font-family:trebuchet ms;"><span style="font-size:100%;">A Nebuchadnezzar represents the largest quantity of a Champagne serving. One Nebuchadnezzar is equal to 20 bottles! A Magnum is equal to only two bottles while a Split equals one-forth of a bottle.<br /><br /></span></li><li><span style="font-size:100%;"><span style=";font-family:lucida grande;font-size:100%;" >Champagnes are synonymous with toasts, and a beautiful lady was acknowledged by everyone toasting to her and clanging their glasses. This is why she was known as the toast of the town, in the 1800s. </span><span style="font-style: italic;font-family:verdana;font-size:100%;" >(She was probably a Blonde!)</span><br /></span></li></ul><p> </p>Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.com0tag:blogger.com,1999:blog-4285281840769914517.post-51651026409012441532007-09-19T12:40:00.000-07:002007-09-26T17:59:02.857-07:00Paint By Chocolate<span style="font-weight: bold;font-size:180%;" ><span style="color: rgb(51, 0, 0);"><span style="font-family: times new roman;">How does a blonde get the last drops of Hershey's syrup out of the squeeze bottle??</span></span></span><span style="font-weight: bold;"><span style="color: rgb(51, 0, 0);"> </span><br /><br /></span>When I'm down to the last drop of anything in a squeeze bottle, I learned a good way to get it out using centrifical force (big words for a blonde). I stand in the middle of the kitchen floor and quickly spin my entire arm around causing the product to be forced toward the opening. I did this once with chocolate syrup, spinning my arm around and around until I heard my Mom scream, "What are you doing!!" When I stopped, I realized that the top had been left open and there were chocolate circles from the floor, to the wall, to the ceiling, to the other wall and back. It was a huge mess! Despite the effort I didn't get the last drop of chocolate - the walls did - but it didn't stop me from using the spinning technique. I just make sure the top is closed!<span style="font-weight: bold;"><br /><span style="font-weight: bold;"></span><br /></span>Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.com0tag:blogger.com,1999:blog-4285281840769914517.post-23425336836096954532007-09-18T14:00:00.000-07:002007-10-09T15:12:52.042-07:00When Cherries Fly!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRAaNCJoLHaeWGVydG_RA3vi_Y1aujphZ6c57q2BWjwlufkwC4wDt8yhcNa2E7SjxlGRZuY8atHxE2qoTXpfLJiiohjPWDPzJqICrcXmdy5QCuFJMN0VxTwPr-v4AFM0OKevPgyV2_xk/s1600-h/cherrypieslice2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 254px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRAaNCJoLHaeWGVydG_RA3vi_Y1aujphZ6c57q2BWjwlufkwC4wDt8yhcNa2E7SjxlGRZuY8atHxE2qoTXpfLJiiohjPWDPzJqICrcXmdy5QCuFJMN0VxTwPr-v4AFM0OKevPgyV2_xk/s320/cherrypieslice2.jpg" alt="" id="BLOGGER_PHOTO_ID_5111661186014830258" border="0" /></a><span style="color: rgb(102, 102, 0); font-style: italic;">By Sharen Husa<br />(Brandi's Mom)</span><br /><br />I spent quite a while making the most amazing cherry pie I could for my handsome husband. When the pie was finished baking and a had beautiful golden brown crust, I placed in on a sheet pan and set it near the window to cool. When my husband came home from work, I was excited to show him what I had accomplished so I rushed over to grab it. I snapped up the sheet pan with my cherry pie and whipped around with a big smile. As I did, the pie went flying off the sheet pan and, like a frisbee, sailed across the kitchen. Gooey cherries and crust streaked the kitchen floor and cabinets. Our mouths dropped and we just stood there looking at each other in disbelief. Looks like I'd have to bake a second cherry pie, and this time it would stay put on the counter for viewing!<span style="color: rgb(102, 102, 0); font-style: italic;"><br /><br />... And I'm not even a blonde!</span>Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.com0tag:blogger.com,1999:blog-4285281840769914517.post-29366693989379927182007-09-15T18:48:00.000-07:002007-09-17T09:53:52.400-07:00Devilish Eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_oP-Oz6C1Kx1M_u_P512H51GAYmhTgA4PZ5LMj_kBz1DWs76rpV02DAVwtUoZOhQGwhvOwjoc3v4LW1J8SvTi-Xq6AbcrgnzTN-Z1meW1K8ggAqvctkE5R1BnnFyQuCJCGL3A_OFL7c/s1600-h/deviled_eggs.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 297px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_oP-Oz6C1Kx1M_u_P512H51GAYmhTgA4PZ5LMj_kBz1DWs76rpV02DAVwtUoZOhQGwhvOwjoc3v4LW1J8SvTi-Xq6AbcrgnzTN-Z1meW1K8ggAqvctkE5R1BnnFyQuCJCGL3A_OFL7c/s400/deviled_eggs.jpg" alt="" id="BLOGGER_PHOTO_ID_5110618316415753874" border="0" /></a>The first "Blonde in the Kitchen" moment I can remember occurred when I was ten or eleven years old. The family was going over to Grandma's house for Thanksgiving dinner and I was making the deviled eggs. I followed the recipe I learned from my childhood and filled each egg cup with the delicious mixture. When it came time for the garnish, I looked through the spice cabinet and found the "red powder" for the tops. They looked great!<br /><br />Later at Thanksgiving dinner, my Uncle Jake took one bite of my deviled eggs and almost fell out of his chair. They were HOT!!! He said, "What did you put in these?" It was at that moment I learned that I had accidentally sprinkled cayenne pepper on top instead of paprika! At the time, I didn't really know the difference. What?? It was red! Anyway, none were leftover so despite the added heat, the deviled eggs were the first appetizer to disappear!Brandihttp://www.blogger.com/profile/07222748286787845582noreply@blogger.com0