tag:blogger.com,1999:blog-26182562653982733642024-02-21T07:58:56.350-08:00The Recipe PotMartinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.comBlogger377125tag:blogger.com,1999:blog-2618256265398273364.post-2406020554142774642013-01-30T18:52:00.000-08:002013-01-30T18:52:12.117-08:00Chicken Enchilada Puffs<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.sixsistersstuff.com/2013/01/chicken-enchilada-puffs.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1_1uIK1aEWsei-kaQ3Jxeom-3C6tIuYvdR9OgCmBq5Hi1FI8Xwfg2wORmIrjV2olSiMjqdnCUbOF9-6zRvhqta_oC3iV8QYIjYJ7isr2Wbx5dCtysNvM4GjUAZZQ58E8gruRTm35Eung/s200/Chicken+Enchilada+Puffs.jpg" width="200" /></a></div>
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** Recipe from <a href="http://www.blogger.com/blogger.g?blogID=2618256265398273364"></a><a href="http://www.sixsistersstuff.com/2013/01/chicken-enchilada-puffs.html">Six Sisters' Stuff</a> **<br />
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* 15 white frozen Rhodes rolls (thawed)<br />
* 1 c. of Mexican blend shredded cheese<br />
* 1 c. cooked chicken (diced or shredded)<br />
* 1 can of enchilada sauce<br />
* 1 jar of your favorite salsa<br />
* 1/4 c. Mexican shredded cheese for sprinkling<br />
<br />
Thaw rolls until they are no longer frozen (don't let rolls rise, only thaw them). Heat oven to 350 and spray with non-stick spray. Flatten out rolls and add a spoonful of salsa, a spoonful of
enchilada sauce, 2 Tbl. of cooked chicken, and about 1
Tbl. of cheese. Fold dough closed and pinch to secure food inside.
Place Puffs in a line on the sprayed cookie sheet; cover each
puff with the rest of the enchilada sauce. Add more cheese on top of puffs if desired.
Bake 15 - 20 min, or until the puffs are browned on top.
Serve with sour cream and salsa.Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-91454188990370299642012-11-10T20:40:00.002-08:002012-11-10T20:41:58.344-08:00GF Cinnamon Coffee Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://yourglutenfreekitchen.com/blog/gluten-free-cinnamon-coffee-cake/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiV_vesKHF4ev8FKVcAT_jK5NeXpiQB3i7H_EAIgVuK5EYbbX4_JJLgdlbHNmWFudTD6HEt-MvzI-MNEYzcFY8FeN-bh7ynmGEAICOX5RifQYlL3vNtVs7j52z0-ODP8XgODcz4iFlpPhw/s200/IMG_1233.JPG" width="200" /></a></div>
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<span style="font-size: small;"><span style="font-family: inherit;">** Recipe from <a href="http://yourglutenfreekitchen.com/">yourglutenfreekitchen.com</a> **</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">* 1 1/2 c. GF flour <span style="color: black;">(one that has xanthan gum in it)</span><br />* 4 1/2 tsp. Saf instant yeast or a rapid rise yeast (equals two envelopes)</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">* 1/4 c. sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">* 1/4 tsp. salt</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">* 1/2 tsp. baking powder</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">* 1/2 tsp. cinnamon</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">* 2/3 c. milk – warm to 120 degrees (use your microwave)</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">* 1 egg</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">For the cinnamon mix:</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">* 3 Tbl. butter, softened<br />
* 1/2 c. brown sugar<br />
* 1 1/2 tsp. cinnamon</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">Sugar glaze:</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">* 1 c. powdered sugar<br />
* 1 - 4 Tbl. milk<br />
* 1 Tbl. butter, melted<br />
* 1/2 tsp. vanilla</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">Whisk
all dry coffee cake ingredients together in a large bowl. Add egg and milk. Beat with hand mixer. Should look like thick pound cake
batter. Pour into an 8×8" baking pan or a 9" pie plate sprayed with
non-stick cooking spray. Set aside and let rest for 10 min. In a large cereal bowl, mix
together butter, brown sugar and cinnamon. (Use a fork to mix butter into the
brown sugar until it forms clumps.) After 10 min. rest is up,
sprinkle the top with the cinnamon butter clumps. Push a few down with
your fingers into the dough.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Place the baking pan in a COLD OVEN (no preheating!).
Set it for 350 degrees and bake 25-35 min, or until a
toothpick poked into the center comes out clean. Placing this is in a cold oven allows it to rise with the
increase in heat in the oven. When
your cake is done, let it cool 10-15 min. Combine all the glaze ingredients and beat with a hand
mixer until smooth and yummy. Pour over your coffee cake, slice and eat
right away.</span></span>Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-61090412362929682782012-10-25T22:25:00.000-07:002012-10-25T22:25:02.022-07:00One Bowl Homemade Chocolate Chip & Toffee Chip Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="http://picky-palate.com/2012/10/08/one-bowl-homemade-chocolate-chunk-and-toffee-chip-brownies/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhny9WXTlr-2Z-CcRKrdzXSEWhq6PCcdmmNIbRvyWon8ldFYF0qXA6C1j7gEqj4IRfxIVym7_ssAHaLJX-6GWDJK9veTcqcAPhzyJmH-2U84giRCU1CocF7RylYmCsPsN3uFZhlbQmm3D39/s200/One-Bowl-Chocolate-Chunk-and-Toffee-Chip-Brownies-6-text.jpg" width="133" /></a></div>
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** Recipe from <a href="http://picky-palate.com/2012/10/08/one-bowl-homemade-chocolate-chunk-and-toffee-chip-brownies/">Picky Palate</a> **<br />
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<span class="amount">* 1 stick/8 Tbl.</span> <span class="name">unsalted softened butter</span><br /><span class="amount">* 1 1/2 c.</span> <span class="name">semi-sweet chocolate chips</span><br /><span class="amount">* 1 c.</span> <span class="name">all-purpose flour</span><br /><span class="amount">* 1/4 tsp.</span> <span class="name">kosher salt</span><br /><span class="amount">* 1/2 c.</span> <span class="name">granulated sugar</span><br /><span class="amount">* 1/2 c.</span> <span class="name">packed light brown sugar</span><br /><span class="amount">* 2 large</span> <span class="name">eggs plus 1 egg yolk</span><br /><span class="amount">* 2 Tbl.</span> <span class="name">vegetable oil</span><br /><span class="amount">* 2 c.</span> <span class="name">chocolate chunks</span><br /><span class="amount">* 8 oz. bag</span> <span class="name">milk chocolate toffee chips</span><br /><br />
Heat oven to 350. Line an 8×8" baking dish with foil that has been sprayed with cooking spray.<br />Place butter into a large mixing bowl and
microwave until melted and hot, about 45 sec. Pour in
chocolate chips and stir until mostly melted. It’s ok, if it’s not
perfectly smooth. Add flour, salt and sugars. Mix a few times then add
egg yolks and oil. Mix until well combined then add chocolate chunks and
toffee chips. Transfer batter to prepared baking dish, spreading evenly. Bake 35-40 min, until cooked through.Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-10639328530079758222012-10-25T22:13:00.000-07:002012-10-25T22:13:56.383-07:00Chocolate Chip Pumpkin Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.ourbestbites.com/2012/10/chocolate-chip-pumpkin-bread/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqPqbT6_oCAULB5WA3w1J-hast6tS6OCD0oqzW_Kl6X-GkyamulqCa-NhoGfYEGO3jevq8vnrcwONDxLn_V3aJFifxBmSSvIok2jpXEl72bmN2K_0_uqjuGVs4GhWVnZQIcLdTijA0Ymz/s200/Chocolate-Chip-Pumpkin-Bread-from-Our-Best-Bites.jpg" width="145" /></a></div>
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** Recipe from <a href="http://www.ourbestbites.com/2012/10/chocolate-chip-pumpkin-bread/">Our Best Bites</a> **<br />
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* 2 c. all purpose flour (spooned into measuring cup and leveled)<br />
* 1 c. whole wheat flour (again, don’t scoop!)<br />
* 2 tsp. ground cinnamon<br />
* 1/2 tsp. nutmeg<br />
* 1/4 tsp. ground cloves<br />
* 1 tsp. baking soda<br />
* 1 1/2 tsp. baking powder<br />
* 1 tsp. table salt<br />
* 1/2 c. brown sugar<br />
* 1 1/2 c. white sugar<br />
* 6 oz. container vanilla yogurt<br />
* 3 eggs, slightly beaten<br />
* 15 oz. can pumpkin puree<br />
* 1/2 c. canola oil<br />
* 1 tsp. vanilla extract<br />
* 1 c. chocolate chips (plus a few extra for the top of loaves)<br />
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Heat oven to 350. Spray 2 - 9×5" (or similar sized) loaf pans with nonstick spray and set aside.<br />
Combine flours (after you put your flour in the bowl, just grab a
teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg,
cloves, baking soda, baking powder, and salt. Whisk gently to combine
and set aside. In a separate mixing bowl combine both sugars &
whisk to combine, breaking up any clumps of brown sugar. Add yogurt,
eggs, pumpkin, oil, & vanilla and whisk until smooth. Slowly add dry ingredients to wet and mix together, being careful to
not over mix. When combined, gently stir in chocolate chips. Divide
batter between loaf pans and sprinkle a few extra chocolate chips on
top. Bake 50-60 min. or until a skewer comes out with a few
crumbs attached. All ovens are different, I would set your timer for
about 45 minutes and keep an eye on it after that. Don’t over bake! Let cool 10 min. and then run a sharp knife around edge of pan and remove loaves from pan.Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-65385672612785052952012-10-01T09:41:00.000-07:002012-10-01T09:42:57.669-07:00GF Pull-Aparts<br />
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<a href="http://glutenfree.wordpress.com/2012/08/20/gluten-free-pull-aparts-garlic-parmesan-or-pizza-roll-ups/"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_7ybtMbTe6-ly0jA1OV0-f05trfp4O1CrnmvIHxGyQhL3cf_c7gCJbVFiwE6cHrVNYihyphenhyphen_MQupCv0kxhosjlFl2K5x-mZTZ0NZMj71Ub_Xmg_vzR_zqRnToejeu6ZEK5f-N-XzinAq8g4/s200/7750150284_b0a457aba9.jpg" width="150" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlVgQ7z1dCPh4k3J2JeYqS9HHh_dJ8JqmCInN3EufW74KD2ZCMiBO-zx16sNnZJvLRbiF2YVTAq_j2OV_wV5bwa5D7ZQlL_2UfIhaU5lG7XEY5_BPv_PVqhoitHk_q86bAPirGEcsOQS3/s200/7825620786_f350f7e50e.jpg" width="150" /></div>
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(Left: Garlic-Parmesan Pull-Aparts; Right: Pepperoni-Stuffed Pull-Aparts)<br />
** Recipe from <a href="http://glutenfree.wordpress.com/2012/08/20/gluten-free-pull-aparts-garlic-parmesan-or-pizza-roll-ups/">Gluten Free Gobsmacked</a> **<br />
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<div style="padding-left: 30px;">
<i>Makes one standard pie-plate of pull apart bread (about 12 balls that are 2 inches in diameter or so). </i> </div>
<div style="padding-left: 30px;">
* 1 c. warm milk (or water or soy milk or rice milk), between 110*-115*F<br />
* 1 Tbl. yeast<br />
* 1 Tbl. honey<br />
* 4 Tbl. melted butter (for dough) + more (for rolling dough balls in)<br />
* 1 egg<br />
* 2 1/4 c. Gluten Free Flour Mix (70% whole grain/30% starch)<br />
* 2 tsp. xanthan gum<br />
* 1 1/2 tsp. baking powder<br />
* 1 tsp. salt</div>
<i>For Garlic-Parmesan Pull-Aparts Add:</i><br />
<div style="padding-left: 30px;">
* 1 1/2 tsp. granulated garlic<br />
* 1/2 c. shredded parmesan</div>
<div style="padding-left: 30px;">
<br /></div>
<div style="padding-left: 30px;">
Heat oven to 375. Flip pie plate upside down onto a piece of parchment paper.
Trace outer edge. Cut to fit your tracing. Flip pie plate right side up. Lightly butter inside bottom of pie plate (to help parchment stay in place). Press the now
circle-shaped parchment into pie plate. Edges will wrinkle up a
bit, but will make it so much easier to get pull apart out of pan when done. Mix together warm milk (110*-115*F), yeast and honey. Set aside to proof. In mixer bowl, blend dry ingredients: GF Flour mix,
xanthan gum, baking powder and salt. If you are making garlic
parmesan version, add granulated garlic now. Add wet ingredients: egg, melted butter and proofing mixture (it should have foamed up by now) of milk/honey/yeast. Mix on low until blended. Then turn mixer up a little faster and mix an additional 2-4 min. Melt a couple of Tbl. of butter into a cereal bowl. Divide dough into 12 balls (about 2-2 1/2" in diameter).
Roll each in melted butter then place into parchment lined pie
dish. Sprinkle with parmesan cheese. Bake 20-25 min. until the tops are
golden brown and the internal temperature registers between 195-204*F. Serve warm with an appropriate dipping sauce (if you’d like). </div>
Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-27390990082501122692012-09-05T15:03:00.001-07:002012-09-05T15:03:28.710-07:00Lemon Loaf Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://annies-eats.com/2012/08/31/lemon-loaf-cake/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0sp6N9yH2Vo8yxBUJ0AmCWFAUwN1q4mVTit74OHNEVMbBhSapFMyDp-7QjuCGkQeyu0uIK85YeqUvTn49sOPtYiY-hJn5SE_-vVgqDiSc2xq_qmvPAme2046tynTgotiiH6VNTUtKNVr/s200/7897041232_6bc4bd1fec_z.jpg" width="133" /></a></div>
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** Recipe from <a href="http://annies-eats.com/2012/08/31/lemon-loaf-cake/">Annie's Eats</a> **<br />
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Cake:<br />
* ¾ c. cake flour<br />* ¾ c. all-purpose flour<br /> * 1 tsp. baking powder<br />* ¼ tsp. baking soda<br /> * ½ tsp. salt<br /> * 1 c. plus 2 Tbl. granulated sugar<br /> * 4 lg. eggs, at room temperature<br /> * 2 Tbl. grated lemon zest (about 1-2 lemons)<br /> * 2 Tbl. freshly squeezed lemon juice<br /> * 1 c. unsalted butter, melted and cooled<br /> * ¼ c. sour cream<br /> * 1 tsp. vanilla extract<br />
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Syrup:<br />
* 3 Tbl. granulated sugar<br /> * 3 Tbl. freshly squeezed lemon juice <br />
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Glaze:<br />
* 1 c. confectioners’ sugar<br /> * 2-3 Tbl. freshly squeezed lemon juice<br />
<br />
For cake: heat oven to 350. Grease & flour a 9 x 5"
loaf pan. In a medium bowl, combine flours, baking powder, baking
soda & salt. Whisk to blend and set aside. In bowl of an
electric mixer, combine sugar, eggs, lemon zest & lemon juice.
With mixer on low, blend in melted butter. On low,
mix in half of dry ingredients just until incorporated. Beat in sour cream & vanilla until combined. Mix in remaining dry
ingredients, again just until incorporated. Transfer batter to prepared pan. Bake 20 min, then rotate pan & reduce oven temp. to 325. Continue baking 30-35
min, or until a toothpick inserted in center comes out clean.
Let cool in pan at least 15-20 min. Turn cake out of pan and transfer to a wire rack set over a baking
sheet. <br />
For syrup: combine sugar and lemon juice in a
small saucepan over medium heat, cooking just until sugar is
completely dissolved. Poke top of warm cake all over with a
toothpick or skewer and pour lemon syrup over top. <br />
For Glaze: When cake is completely cool, combine confectioners’ sugar & lemon
juice in a small bowl and whisk to blend until smooth. Drizzle glaze over top of cake. Let stand briefly until glaze sets.
Slice and serve.Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-2208786462798381352012-08-14T14:32:00.000-07:002012-08-14T14:32:06.253-07:00Quick Lasagna Toss<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.mrfood.com/Pastas/Quick-Lasagna-Toss-2723/ml/1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHcb2JYRdR51YLaUedjCvfclZPNth62E4cvrKuJZXPrY2rTON60OS6tWKwLPmaNpck147y7owFB-QmA0Jl-sYv_UbzY1lvVgC0G4pjGZsy3xlI9RM9XEh4814iqLFPQEx64xarptXPEEt/s200/Quick-Lasagna-Toss-RE.jpg" width="200" /></a></div>
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** Recipe from <a href="http://www.mrfood.com/Pastas/Quick-Lasagna-Toss-2723/ml/1">Mr. Food</a> **<br />
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<span class="ingredient"><span class="amount">* 12 </span> <span class="name">lasagna noodles, broken into large pieces</span></span><span class="ingredient"><span class="amount"> </span></span><br />
<span class="ingredient"><span class="amount">* 1 lb.</span> <span class="name">hot Italian sausage, casing removed</span></span><span class="ingredient"><span class="amount"> (could use ground beef, etc.)</span></span><br />
<span class="ingredient"><span class="amount">* 1 </span> <span class="name">(26 oz.) jar spaghetti sauce</span></span><span class="ingredient"><span class="amount"> </span></span><br />
<span class="ingredient"><span class="amount">* 1 c.</span> <span class="name">ricotta cheese</span></span><span class="ingredient"><span class="amount"> </span></span><br />
<span class="ingredient"><span class="amount">* 2 c.</span> <span class="name">(8 oz.) shredded mozzarella cheese</span></span><br />
<span class="ingredient"><span class="amount">* <span style="font-size: .8em; position: relative; top: -3px;">1</span>/<span style="font-size: .8em; position: relative; top: 3px;">2</span>
c.</span> <span class="name">grated Parmesan cheese</span></span><br />
<span class="ingredient"><span class="name">* </span></span><span class="ingredient"><span class="amount"><span style="font-size: .8em; position: relative; top: -3px;">1</span>/<span style="font-size: .8em; position: relative; top: 3px;">2</span>
tsp.</span> <span class="name">dried basil</span></span><br />
<span class="ingredient"><span class="name">* </span></span><span class="ingredient"><span class="amount"><span style="font-size: .8em; position: relative; top: -3px;">1</span>/<span style="font-size: .8em; position: relative; top: 3px;">2</span>
tsp.</span> <span class="name">black pepper</span></span><br />
<div class="articleAttrSection">
<h5>
<span style="font-size: small;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook4w0" style="background: none repeat scroll 0% 0% transparent; color: black; font-weight: normal;">Cook noodles according to package direction; drain.</span> <span style="font-weight: normal;">Meanwhile, in a soup pot, cook </span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook5w0" style="background: none repeat scroll 0% 0% transparent; font-weight: normal;">sausage over med-high heat for 6-8 min, or til no pink remains, stirring to crumble sausage; drain. </span><span style="font-weight: normal;">Add noodles and remaining ingredients; mix well. </span></span><span style="font-size: small; font-weight: normal;">Reduce heat to medium-low and cook 6 - 8 min, or until heated through and cheese has melted. Serve immediately.</span></h5>
</div>
Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-2160645549337079232012-08-10T15:23:00.000-07:002012-08-10T15:24:49.096-07:00Salted Nut Squares<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.bakeorbreak.com/2011/12/salted-nut-squares/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZpDmS6woENMDYF1SgENWt4-ERuddCiATS_F_BDYkAWaIWZe5Fa2OWFOnem-ubJlsDLQ7GuYlr2iKMcLDqewE6QPAYb6pdH2fF0M3DN71qMnH_I49Z4PF1nO4sGTAxtVCl5y23Z4WPIev/s200/saltnutsqrs-4.jpg" width="200" /></a></div>
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** Recipe from <a href="http://www.bakeorbreak.com/2011/12/salted-nut-squares/">Bake or Break</a> **<br />
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* 3 c. salted peanuts (no skins), divided<br />
* 2 1/2 Tbl. butter<br />
* 2 c. peanut butter chips<br />
* 14 oz. sweetened condensed milk<br />
* 2 c. miniature marshmallows<br />
* kosher salt or sea salt, optional<br />
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<div class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">
Place 1 1/2 c. peanuts in the bottom of an ungreased 11″x 7″ pan. Melt butter & peanut butter chips in a large saucepan over low heat. Stir until smooth. Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended. Pour
peanut butter mixture over peanuts in pan. Sprinkle remaining 1
1/2 c. peanuts over top of peanut butter mixture. If saltier bars are
desired, sprinkle lightly with salt. Cover & refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature.</div>
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<div class="h-4 strong" id="zlrecipe-notes">
<br /></div>
<div class="notes">
* Note: These
can be made in a 9″x 13″ pan. Use another cup of peanuts, divided
between bottom of pan and top of bars. The same amount
of filling will work and give you slightly thinner bars.</div>Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-53659484634399287342012-08-10T15:06:00.000-07:002012-08-10T15:06:49.195-07:00Apples in a Bag<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.salad-in-a-jar.com/family-recipes/apples-in-a-bag" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-doYTj5l7tfX84AQ9Wqa-kLFD-bPVri7xBA_eodvijCF-PSw4rzt2n_QhDSJo_z7FtnRR38IxVrZyc6PC6UBTZWvGpTRfwjUSkT7wGd69HfVic6SpKbAntx8ipXadbyFfPE4GR1UHBXq/s200/5396325606_a197bb8676.jpg" width="200" /></a></div>
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** Recipe from <a href="http://www.salad-in-a-jar.com/family-recipes/apples-in-a-bag">Salad in a Jar</a> **<br />
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<span style="color: #0a0a0a;">* 1 sm. apple<br />
* 1 packet of sweetener (i.e. Splenda), or a spoonful of sugar<br />
* 1/4 tsp. cinnamon<br />
* 1/4 tsp. cornstarch<br />
* 1 Tbl. water<br />
* small handful of raisins, optional</span><br />
<br />
Peel or don’t peel apple, core and slice or dice. Place in
freezer-quality plastic zippered bag along with remaining ingredients.
Seal bag and shake well to mix ingredients.<b> </b>Reopen bag just a touch to vent. Microwave on high for 2 minutes– longer if you use a big apple.<b> </b>Carefully (it will be HOT and steamy) open
bag and pour over plain or cinnamon-sugar pita chips, flour tortilla
chips, oatmeal or ice cream.Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-28286047818900137072012-07-28T16:36:00.000-07:002012-07-28T16:36:27.314-07:00Parmesan Crusted Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://theenchantedcook.blogspot.com/2011/10/parmesan-crusted-chicken-hellmanns-mayo.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Xr2doe_-ozpFZVUgUjsI6614lv5jo6dbFdNa_QCJphlIepZyZyepVnmViFcCzp0u0flovchu07l5Fj0sdzip7NyZOPTCCTrpHzaMMB310u4veezZ99WLikFQv4mfV5rTWEhpRRiatHLR/s200/DSC_0034c.jpg" width="200" /></a></div>
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** Recipe from <a href="http://theenchantedcook.blogspot.com/2011/10/parmesan-crusted-chicken-hellmanns-mayo.html">The Enchanted Cook</a> **<br />
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: medium;"> </span></div>
<br /><div style="color: black; text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: medium;">* 1/2 c. Real Mayonnaise</span></div>
<div style="color: black; text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: medium;">* 1/4 c. shredded Parmesan cheese</span></div>
<div style="color: black; text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: medium;">* 4 boneless skinless chicken breasts </span></div>
<div style="color: black; text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: medium;">* 4 tsp. Italian seasoned dry bread crumbs</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: medium;"><br />
</span></div>
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: medium;">Heat oven to 425. Place mayo & cheese in a small bowl and mix. </span><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: medium;">Lay
chicken breasts on baking sheet (could line baking sheet with parchment
paper to make clean up easy) and spread mayo mixture evenly on top of each piece. </span><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: medium;">Next, evenly sprinkle bread crumbs on top of mayo. </span><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: medium;">Bake 20 min, or until chicken is cooked thoroughly
and juices run clear. Tops will be browned and chicken will be
incredibly juicy. Season with a dash of fresh cracked pepper and sea
salt, if desired.</span>Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-49054749843664529722012-07-12T16:39:00.003-07:002012-07-12T16:41:23.194-07:00Lighter Butterscotch Bars<div class="separator" style="clear: both; text-align: center;">
<a href="http://iowagirleats.com/2012/05/09/lighter-butterscotch-bars-for-grandpa/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2OVxg_pE6dJUiTEs4tKm9fVeiKm6QzutGIsBZJ9H2qCwa7_lHd0dglLLpuNjfqAQmmfh3clg-NpGtrT9jd_2R47UAcG-opiF_1Zu27qN7tv0fxJFwlzSU1Jqh0G0NsPTRL4S5BIQ5Z7a/s200/DSC_0381_thumb.jpg" width="134" /></a></div>
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** Recipe from <a href="http://iowagirleats.com/2012/05/09/lighter-butterscotch-bars-for-grandpa/">Iowa Girl Eats *</a>*<br />
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* 1 c. packed brown sugar<br />
* 5 Tbl. butter, melted<br />
* 1 tsp. vanilla<br />
* 1 egg<br />
* 9 oz. flour (about 2 c.)<br />
* 2 1/2 c. quick-cooking oats (can use old-fashioned oats)<br />
* 1/2 tsp. salt<br />
* 1/2 tsp. baking soda<br />
* 3/4 c. fat-free sweetened condensed milk<br />
* 1 1/4 c. butterscotch chips<br />
* 1/8 tsp. salt<br />
* 1/2 c. chopped pecans (can use walnuts)<br />
<b> </b><br />
Heat oven to 350. Whisk together butter and sugar in a large bowl. Whisk in vanilla and egg, then set aside. In a separate bowl, combine flour, oats, salt, and baking soda.
Add to butter & sugar mixture, then combine with a fork until crumbly. Place 3 c. of oat mixture into bottom of a non-stick
sprayed 9×13″ baking dish. Press evenly into bottom of pan, then
set it, and remaining oat mixture aside. Combine sweetened condensed milk, butterscotch chips, and salt
together in a microwave safe bowl. Heat for 1 min, stirring every 20
secs, until melted and smooth. Pour over crust, then spread to
cover evenly. Sprinkle pecans on top, then add remaining oat mixture on
top. Bake for 25-30 min, or until topping is golden brown. Place on
a cooling rack and run a knife around the outside edges. Cool
completely, then slice and serve.Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-45519287367655030602012-06-23T16:34:00.002-07:002012-06-23T16:35:20.224-07:00White Chocolate Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.tarteletteblog.com/2007/05/white-chocolate-brownies.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrdGkWOSbmc_UYRd4DU4L24_aqNAlpva3l_CvN7S5og57d4AndvmotVgUGkCf51dbSB5AuZxQJD-MzP-rhE-A-phQ-th5SNm0lTK2GZZ7tpxAI6O3CiXgN8TbJ_D6s3TwFdIPN5Mf8ped/s200/IMG_3138b.jpg" width="150" /></a></div>
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** Recipe from <a href="http://www.tarteletteblog.com/2007/05/white-chocolate-brownies.html">Tartelette</a> ** <br />
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* 6 Tbl. unsalted butter<br />
* 8 oz. white chocolate<br />
* 2 eggs<br />
* 1/4 c. sugar<br />
* 1/2 Tbl. vanilla<br />
* 1 c. flour<br />
* 1/2 c. semisweet chocolate chips<br />
<br />
Heat oven to 350. Grease & flour an 8" square baking pan, or line with foil. Melt
butter & 4 oz. of white chocolate in top of double boiler
over hot water. When melted remove from heat & add remaining white
chocolate. Stir to blend well. Set aside. Beat eggs & sugar until
pale and thick. Add white chocolate & butter mixture, vanilla &
flour. Beat just until smooth. Add chocolate chunks & mix in by hand,
being careful not to over mix. Pour into prepared pan & bake 35
min, or until toothpick inserted in center comes out clean. Cool on
wire rack. Cut into squares or bars.Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-60566333102283943572012-06-07T21:52:00.003-07:002012-06-07T21:53:08.738-07:00Deep Dark Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.divine-baking.com/2011/04/deep-dark-chocolate-cookies.html#more" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTjkFhhgRQBQOGw6k5VdNqOSC_8Kq0KVV4_ALe4vM6BQv7P92wkmU-xNIQM-kJuk1nzpRzxDtp5HRVoPodUgRouMJ_DWTr_-FnUk0Gs9c9KgpC9ykSkEUpLsn4263FxZGqeaKKUesQe5p/s200/deepdarkchocolatecookies3.jpg" width="150" /></a></div>
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** Recipe from <a href="http://www.divine-baking.com/2011/04/deep-dark-chocolate-cookies.html#more">divine baking</a> **<br />
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<div id="ingDiv" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">* 1 1/2 c. bittersweet chocolate chips (about 9 oz.), divided <br />* 3 large egg whites, room temperature <br />
* 2 - 2 1/2 c. powdered sugar, divided<br />
* 1/2 c. unsweetened cocoa powder <br />
* 1 Tbl. cornstarch <br />
* 1/4 tsp. salt</span><br />
<span style="font-size: small;"> </span> </div>
<div id="ingDiv" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"> </span>
</div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span>
<br />
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Heat
oven to 350°. Spray 2 large baking sheets with nonstick spray. Microwave 1
c. chocolate chips in glass bowl, stirring twice, about 2
min. Cool slightly.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Using
electric mixer, beat whites in large bowl to soft peaks. Gradually
beat in 1 c. powdered sugar. (Add more for sweeter cookies.) Continue beating until
mixture resembles soft marshmallow creme. </span><span style="font-size: xx-small;"><span style="font-size: small;">Whisk 1 c. powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. </span></span><span style="font-size: small;">Stir in lukewarm chocolate and 1/2 c. chocolate chips (dough will become very stiff).</span><span style="font-size: small;"> Place
1/2 c. sugar in bowl. Roll 1 rounded Tbl. dough into ball; roll
in powdered sugar, coating thickly. Place on prepared sheet. Repeat with
remaining dough, spacing 2" apart. Bake until puffed and tops crack, about 10 min. Cool on sheets 10 min. Transfer to rack; cool.</span>
</div>
<div style="font-family: Verdana,sans-serif;">
</div>Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-77534432053285852212012-06-03T22:35:00.004-07:002012-06-03T22:35:53.775-07:002-Ingredient Luscious Lemon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.sixsistersstuff.com/2012/06/2-ingredient-luscious-lemon-cake.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPtuW4eqrIebpiR5dLrKILhEsVJclq3UKHd65lMaNJUbYMzL2b1pdUFUn3difKPB_70FLCcM6_Di_oXlkmm_hn0AezV1fspIvGHSWz21NSsj4OlTNMSJILeeiJZl3zKlQZFoDy1IL_kx5/s200/Luscious+Lemon+Cake.jpg" width="200" /></a></div>
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** Recipe from <a href="http://www.sixsistersstuff.com/2012/06/2-ingredient-luscious-lemon-cake.html">Six Sisters' Stuff</a> **<br />
<b></b><br />
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Cake:<br />
* 1 (1 lb.) package of angel food cake<br />
* 1 (15.75 oz.) can of lemon pie filling<br />
<br />
Topping: <br />
* Fresh Strawberries, if desired<br />* Whipped Cream <br />
<br />
Heat oven to 350. In a bowl, combine cake mix and pie filling. Spread batter into a a 9×13" pan. Bake 20 min, or until a toothpick inserted in cake comes out clean. Cool and slice. Top with fresh berries and
cream.Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-47254085949877108412012-05-31T15:08:00.001-07:002012-05-31T15:08:57.906-07:00Cinnamon Bun Ice Cream - NO Machine!!<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.kevinandamanda.com/recipes/dessert/easy-homemade-ice-cream-without-a-machine.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiayKgibtu7byqkOPAlabr68gGBi8TrTvPe1J7zhHcnVB2RutUCl-Deb2v2bu3MnByfLumTwGzY3JUCL3as9QecP8g1PmAt5KTh28PTHM2psSuvZTNMN9XRkB7ocAxb-LZapJB-X3o7QSV/s200/eagle-brand-milk-ice-cream-challenge-giveaway-24.jpg" width="200" /></a></div>
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** Recipe from <a href="http://www.kevinandamanda.com/recipes/dessert/easy-homemade-ice-cream-without-a-machine.html">Kevin & Amanda</a> **<br />
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<br />
* 2 c. heavy cream<br />
* 1 (14 oz.) sweetened condensed milk<br />
* 3 Tbl. butter, melted<br />
* 1/2 tsp. ground cinnamon<br />
* 1/2 teaspoon vanilla extract<br />
<br />
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened
condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well.
Fold in whipped cream. Pour into a 2-qt. container and cover. Freeze 6 hrs. or until firm. Store in freezer.Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-33305513335565921042012-05-29T22:26:00.000-07:002012-05-29T22:26:36.657-07:00Strawberry Cheesecake Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://timeforsupper.blogspot.com/2011/07/strawberry-cheesecake-salad.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGLgv7nez4DKHuMdY07iXQx0CTaLVn_9gt_wiInXsdO-KUFqfZHjXEU0Y2J4aGfRrlYpOJqlCKvT4yZxxlM6w8geLcOAxVwSjOLaOHQ26eEpIcLBS8KyLaSVdsFzUWH4k7JKTzILMerfk/s200/IMG_0414.JPG" width="200" /></a></div>
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** Recipe from <a href="http://timeforsupper.blogspot.com/2011/07/strawberry-cheesecake-salad.html">Time For Supper!</a> **<br />
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* 12 oz. whipped topping<br />
* 1 small package of cheesecake pudding (powder)<br />
* 3 (6 oz) strawberry yogurts (I use Yoplait)<br />
* 1 lb. fresh strawberries, sliced<br />
* 3 bananas, sliced (add just before serving or they brown)<br />
* miniature marshmallows (add just before serving)<br />
<br />
Thaw whipped topping. In a large salad bowl, stir together topping, yogurts, and pudding powder. Let this set up in fridge for
at least an hour before serving. Wash and slice strawberries. You can
add strawberries to salad or wait to add them with sliced bananas and
marshmallows just before serving. Keep refrigerated.Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-38861162447104329872012-05-22T17:24:00.003-07:002012-05-22T17:24:55.774-07:00Spaghetti Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.mrfood.com/Pastas/Spaghetti-Pie-from-Mr-Food#" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPghdczllkxSjNpS2gnwlSVlktu9IX5lI-F29IJIejF42arh1D9QqQGRXC8ah6bjs-8BTN8YYvXRYSo3hyphenhyphenrMadK5Ebawh_J0D3BJk8SCqSIP182wNI3LltooKhmqI7jwWjSUxEcy0kpfR0/s200/Spaghetti-Pie-RE.jpg" width="200" /></a></div>
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** Recipe from <a href="http://www.mrfood.com/Pastas/Spaghetti-Pie-from-Mr-Food#">Mr. Food</a> **<br />
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<span class="ingredient"><span class="amount"><span style="font-size: 0.8em; position: relative; top: -3px;">* 1</span>/<span style="font-size: .8em; position: relative; top: 3px;">2</span> lb.</span> <span class="name">cooked spaghetti</span></span><span class="ingredient"><span class="amount"> </span></span><br />
<span class="ingredient"><span class="amount">* 2 Tbl.</span> <span class="name">olive oil or melted butter</span></span><span class="ingredient"><span class="amount"> </span></span><br />
<span class="ingredient"><span class="amount">* 2 </span> <span class="name">large eggs, well beaten</span></span><span class="ingredient"><span class="amount"><span style="font-size: .8em; position: relative; top: -3px;"> </span></span></span><br />
<span class="ingredient"><span class="amount"><span style="font-size: 0.8em; position: relative; top: -3px;">* 1</span>/<span style="font-size: .8em; position: relative; top: 3px;">2</span>
c.</span> <span class="name">plus 2 tablespoons grated Parmesan cheese, divided</span></span><span class="ingredient"><span class="amount"> </span></span><br />
<span class="ingredient"><span class="amount">* 1 c.</span> <span class="name">ricotta cheese</span></span><span class="ingredient"><span class="amount"> </span></span><br />
<span class="ingredient"><span class="amount">* 1 c.</span> <span class="name">spaghetti sauce</span></span><span class="ingredient"><span class="amount"><span style="font-size: .8em; position: relative; top: -3px;"> </span></span></span><br />
<span class="ingredient"><span class="amount"><span style="font-size: 0.8em; position: relative; top: -3px;">* 1</span>/<span style="font-size: .8em; position: relative; top: 3px;">2</span>
c.</span> <span class="name">(2 oz.) shredded mozzarella cheese</span></span><br />
<div class="articleAttrSection">
<h5>
<span style="font-size: small;"><span style="font-weight: normal;">Heat oven to 350. Coat a 10" pie plate with cooking spray.</span></span> <span style="font-size: small;"><span style="font-weight: normal;">In a large bowl, toss spaghetti with olive oil. In a small bowl,
combine eggs and 1/2 c. Parmesan cheese. Stir into spaghetti then pour
into prepared pie plate, and form into a "crust." Spread ricotta
evenly over crust, but not quite to edge, and top with spaghetti sauce. Bake uncovered 25 min, then top with mozzarella; bake 5 more min, or until cheese melts. Remove from oven and sprinkle with remaining Parmesan cheese. Cool 10 minutes before slicing into wedges.</span></span></h5>
</div>Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-55577900604589896032012-05-21T17:00:00.002-07:002012-05-21T17:01:10.807-07:00Cherry Squares<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.prettykittenskitchen.com/2012/04/repost-aunt-sonjas-cherry-squares.html#" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4IfVcLuGoJNqAWLIlYh1cMUYsnHwlIVl8IT5z45iy7DWBGwNNEs1W8gEPUV18gKAiT-ZYdh_A114BrQ2yfTwbuquX9i5uOfY5_juWZsiQVKnbTEwpHt4y2xswgnwLy_2H9-6ncI4LkjM/s200/P3160683.JPG" width="200" /></a></div>
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** Recipe from <a href="http://www.prettykittenskitchen.com/2012/04/repost-aunt-sonjas-cherry-squares.html#">Pretty Kitten's Kitchen</a> **<br />
<br />
* 1 c. (2 sticks) butter, softened<br />
* 2 c. sugar <br />
* 4 eggs<br />
* 3 c. flour <br />
* 1/2 tsp. almond extract<br />
* 1 tsp. vanilla<br />
* 1 lg. can cherry pie filling<br />
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Heat oven to 375. Cream butter and sugar together until very light and fluffy. Add eggs
one at a time, then beat in extracts. Gradually mix in flour
until well incorporated. Spread 3/4 of batter in bottom of a 9x13" pan lined with parchment paper. Scoop cherry pie filling over batter in pan.<br />
Drop remaining batter by spoonfuls over cherries. Bake 45 min. Let cool completely before slicing and serving.<br />
<br />Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-7108265958442450182012-05-21T16:39:00.001-07:002012-05-21T16:39:14.691-07:00Copycat Taco Bell Mexican Pizzas<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.cheerfulmadhouse.com/2012/04/18/copycat-taco-bell-mexican-pizza/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MRLfplz4OVb_wKIuauP2pJoynbN3D5jK9zMfNBfDqYFo3wUxA74qFn40jeEK6wYTDZp1t72gzC43i4wpKZE-3bZRUuE_J_acpOkUoNWJDlU6exF1Pf52UXbIqoLPIwQD2agI9htIJ1kq/s200/DSC09028-1024x768.jpg" width="200" /></a></div>
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** Recipe from <a href="http://www.cheerfulmadhouse.com/2012/04/18/copycat-taco-bell-mexican-pizza/">Cheerful Madhouse</a> **<br />
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* 1 lb. ground beef<br />
* 3 Tbl. <span style="color: black;">taco seasoning </span><br />
* 1/4 c. water<br />
* vegetable oil, for frying<br />
* 12 flour tortillas<br />
* 16 oz. can refried beans<br />
* 3/4 c. salsa<br />
* 1 large tomato, diced<br />
* 1 1/2 c. taco cheese<br />
* 1/2 c. green onion, diced<br />
<br />
Heat oven to 400. Brown ground beef in skillet over
medium-high until no longer pink, drain. Add taco seasoning and water,
bring to a boil. Reduce heat to low and simmer 3-5 min. Heat vegetable oil in large pot over med-high until it sizzles
when a droplet of water is added. Fry tortillas, one at a time, for 30
sec. on each side, then drain on a paper-towel lined plate, keeping
them as flat as possible.<br />
On baking sheets, spread 6 tortillas with 2-3 Tbl. of
beans, then top with 1/4 c. beef. Cover each with another
tortilla. Spread each top with 2 Tbl. of salsa and 2 tablespoons
of diced tomato. Sprinkle with taco cheese and green onion. Bake for 6-8
min. and serve with taco sauce and sour cream.Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-56061301361597545992012-05-15T17:15:00.003-07:002012-05-15T17:15:58.207-07:00Queso Taco Pasta Bake<div class="separator" style="clear: both; text-align: center;">
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** Recipe from <a href="http://picky-palate.com/2012/05/14/queso-taco-pasta-bake/">Picky Palate</a> **<br />
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* 4 Tbl. unsalted butter<br />
* 1/4 c. all purpose flour<br />
* 1/2 tsp. kosher salt<br />
* 1/4 tsp. freshly ground black pepper<br />
* 1 1/2 c. reduced sodium chicken broth<br />
* 1 1/2 c. shredded cheddar cheese<br />
* 1/2 c. prepared mild salsa<br />
* 2 Tbl. extra virgin olive oil<br />
* 1 c. finely chopped onions<br />
* 1 Tbl. minced garlic<br />
* 1 lb. lean ground beef<br />
* 1/2 tsp. kosher salt<br />
* 1/4 tsp. freshly ground black pepper<br />
* 1 - 10 oz. can Rotel tomatoes, mild<br />
* 1 Tbl. ground cumin<br />
* 1 Tbl. fresh lime juice<br />
* 3/4 lb. small pasta of your choice<br />
* 2 c. shredded cheddar cheese<br />
<br />
Heat oven to 350. Lightly spray a 9×13" baking dish with cooking spray. Place butter into a medium saucepan over medium heat. Stir to
melt. Whisk in flour, salt and pepper for about 30 sec. until bubbly.
Slowly whisk in chicken broth until smooth. Increase heat to high while
whisking until thickened. Takes 3-5 min. Stir in cheese and salsa,
turn off heat and set aside. Place 2 Tbl. olive oil in medium skillet over medium heat.
Saute onions until softened, about 5 min. Add garlic and cook for an
additional minute. Add ground beef, salt and pepper, cooking until
browned. Drain fat if necessary. Add tomatoes, cumin and lime juice,
stir to combine. Cook pasta according to package directions, drain and run under cold water. Transfer beef, noodles and queso to a large pot or dutch oven over
medium low heat. Taste and season with additional salt and pepper to
your liking. Transfer to prepared baking dish and top with shredded
cheese. Bake for 25-30 min. until cheese is melted. Serve warm.Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-12096157747323200542012-05-15T17:05:00.005-07:002012-05-15T17:05:51.483-07:00Honey Garlic Pork Chops<div class="separator" style="clear: both; text-align: center;">
<a href="http://blogchef.net/honey-garlic-pork-chops-recipe/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xJn7gbS8r7zMPsIlmOU6bHuOLgpZhRK2yY_1To_aJNkPNzJQ_KQJge0_imjeMVt95glVP1F1SAYMYk6VNn06MAFpIoN81B9xUnCqUWGZeT09UzudX12M4AcRZuHIMWQsk70Qj_2i_rJo/s200/honey_garlic_pork_chops_2.jpg" width="200" /></a></div>
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<strong><span style="font-weight: normal;">** Recipe from <a href="http://blogchef.net/honey-garlic-pork-chops-recipe/">Blog Chef</a> ** </span></strong><br />
<strong> </strong><strong style="font-weight: normal;"></strong><br />
* 1 c. ketchup<br />
* 1/3 c. honey<br />* ¼ c. soy sauce<br />
* 2 garlic cloves (minced)<br />
* 1 1/2 lbs. boneless pork chops (6 - 4 oz. portions)<br />
* salt and pepper<br />
<br />
<strong></strong>In a medium bowl, stir together ketchup, honey, soy sauce and garlic. Set aside.<strong> </strong>Lightly season pork chops on both sides with salt & pepper. Brush each chop with sauce to coat.<strong> </strong>Grease grill grates of an outdoor grill &
heat grill to med-high heat. Place pork chops onto grill,
and cook (while basting with sauce often) for about 5 min. on
each side or until the meat is cooked through (the internal temp.
has reached 145 degrees).Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-28181544513733788762012-05-05T21:41:00.001-07:002012-05-05T21:41:45.237-07:00White Chocolate Filled Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
<a href="http://cookiesandcups.com/white-chocolate-filled-snickerdoodles/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qiq30hyJlrMw67FTuAyNfKrS0jRTlmZ-iVNCnOQvS5jXtTEcdmELqwvBdmmei0v2IFWSRZxF_9D1P3_b6Bv0UDYYwSGCtepjxc_-B0OSwxH_f9dhm02NQZs7nUAmnUaEv0LRDxgwQR-r/s200/white-chocolatefilledsnickerdoodles.jpg" width="140" /></a></div>
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** Recipe from <a href="http://cookiesandcups.com/white-chocolate-filled-snickerdoodles/">Cookies & Cups</a> **<br />
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* 1/2 c. shortening<br />
* 1/2 c. butter<br />
* 2 eggs<br />
* 2 tsp. vanilla<br />
* 1 1/2 c. sugar<br />
* 2 3/4 c. flour<br />
* 2 tsp. cream of tartar<br />
* 1 tsp. baking soda<br />
* 1/2 tsp. salt<br />
* 1 tsp. cinnamon<br />
* 2 Tbl. sugar<br />
* approx. 24 white chocolate pieces<a class="ingredient-link" href="http://www.amazon.com/gp/product/B004N5KTKY?ie=UTF8&tag=cookiesandcup-20&linkCode=shr&camp=213733&creative=393177&creativeASIN=B004N5KTKY&ref_=sr_1_2&s=grocery&qid=1334431698&sr=1-2" target="_blank"><br /></a><br />
<div class="h-4 strong" id="zlrecipe-instructions">
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<div class="h-4 strong" id="zlrecipe-instructions">
Heat oven to 350. Beat the shortening, butter, eggs, and sugar together. Set aside. Mix flour, cream of tartar, baking soda, and salt together. Then mix with creamed sugar mixture until incorporated. Chill dough for at least 1 hr. in refrigerator. Mix 2 Tbl. of sugar & 1 tsp. cinnamon in a small bowl. Scoop
a rounded Tbl. sized ball of dough and form it around 1 white
chocolate piece. Roll dough in cinnamon-sugar mix. Place
cookies on ungreased baking sheet 2" apart. Bake 10 min. or until edges slightly golden. Remove from oven and let cool on baking sheet 3 minutes before transferring to wire rack to finish cooling.</div>
<div class="h-4 strong" id="zlrecipe-instructions">
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<div class="h-4 strong" id="zlrecipe-instructions">
** NOTE: </div>
<div id="zlrecipe-notes-list">
<div class="notes">
Adaptation
~ If you make this recipe into deep dish cookies, use a heaping 1/4 c.
of dough and stuff it with 2 chocolates, increase baking time to
12-14 min. until edges start to golden.
Remember to spray your muffin top pan with cooking spray for easy
release.</div>
</div>Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-69635087398716575672012-04-30T21:36:00.002-07:002012-04-30T21:39:02.835-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.landeeseelandeedo.com/search?q=meltaway" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXAr1CGsrZ4i2ON22j7iByX6avX_ZBA0V9oXSvvdlO2WbfTVBoAcGXUuRyerh1bO6LAyGETb2qgGHKk-nnMc0IYV0z1SVGM1eiER2akvB_wcc0FjpGthk3sA9vz8pquRcrW_N_uY0GvAi/s200/Meltaways+Title.jpg" width="200" /></a></div>
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** Recipe from<a href="http://www.landeeseelandeedo.com/search?q=meltaway"> Landee See, Landee Do</a> **<br />
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<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace;">* 1 c. butter</span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace;">* ¾ c. cornstarch</span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace;">* ¾ c. powdered sugar</span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace;">* 1 c. flour</span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace;">* 1 recipe Cream Cheese Frosting (see below)</span><br />
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</div>
<div class="MsoNormal" style="text-align: left;">
</div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace;">Preheat oven to 350. In a medium bowl, cream butter until fluffy. Add cornstarch & sugar and blend
well. Beat in flour until
thoroughly mixed. Drop by small
teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip
glass in powdered sugar to prevent sticking). Bake 10-12 minutes. Cool on wire rack & frost with
Cream Cheese Frosting.</span></div>
<div class="MsoNormal" style="text-align: left;">
</div>
<div class="MsoNormal" style="text-align: left;">
<br />
<br />
<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace;"><b><span class="Apple-style-span" style="font-size: medium;">Cream Cheese Frosting</span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace;">* 1 (3 oz.) package cream cheese, softened</span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace;">* 1 c. powdered sugar</span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace;">* ½ tsp. vanilla</span></div>
<div class="MsoNormal" style="text-align: left;">
</div>
<div style="text-align: left;">
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<span class="Apple-style-span" style="font-family: 'Courier New',Courier,monospace;">Mix all ingredients together. Color with food coloring if desired.</span></div>Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-1342909846986522112012-04-03T19:08:00.002-07:002012-04-03T19:09:42.650-07:00Jell-o Easter Egg Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://redcouchrecipes.blogspot.com/2011/04/jell-o-easter-eggs.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4sGQIXNWNVPp_rN8wbHmtu1eyqy1Z-rEZosF86BAJ-9DTM1Kk4LOCSlEhCrxbjYLx7ffgeGySydkYqZ9xWHRDqM4xFcyaedtZiwKmvsBIyBVVp9b2K171ZsBGNmqJtZhVSQd3nrf3nNz/s200/100_9815.jpg" width="200" /></a></div><br />
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<a href="http://redcouchrecipes.blogspot.com/2011/04/jell-o-easter-eggs.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrPVRpek_V-EJ3ak3qi-VFekgSfbziSQqi94luce64uYm1PCrEfHOkuox2Cyer_nUQuwL7cAxT9r3Z2YNtHyUbKb5PyVXY7LNVBIIdd6omIWJ1SiT8A1MTV_itDBAFn0_2uhjj8lEcg9A/s200/100_9808.jpg" width="200" /></a><br />
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** Recipe from <a href="http://redcouchrecipes.blogspot.com/2011/04/jell-o-easter-eggs.html">Red Couch Recipes</a> ** <br />
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* 3/4 c. butter or shortening<br />
* 1/2 c. sugar<br />
* 2 eggs<br />
* 1 (3 oz.) package of Jell-o<br />
* 1 tsp. vanilla<br />
* 1 tsp. baking powder<br />
* 1 tsp. salt<br />
* 2-1/2 c. flour<br />
<br />
Heat oven to 350. Mix all ingredients. If dough seems a bit dry add the tiniest amount of water. Spray egg mold impressions with Pam that contains flour or Baker's Joy. Press ball of dough in egg mold and press dough firmly to fit the egg mold. Bake about 6-8 min. If you don't have an egg mold, you can make normal cookies. Allow the cookies to bake longer from 8-10 min. If desired, drizzle with powdered sugar icing. Just add a very small amount of water to powdered sugar to make the icing.<br />
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To make multi-colored cookies, just combine 2 or 3 colored balls of dough!!<b><i></i></b>Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0tag:blogger.com,1999:blog-2618256265398273364.post-69210200573908645802012-04-03T17:07:00.001-07:002012-04-03T17:07:26.529-07:00Coconut Crunch Cookie-Candy<div class="separator" style="clear: both; text-align: center;"><a href="http://blackjackbakehouse.com/home/2011/4/26/coconut-crunch-cookie-candy.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1gAEpQRztal1tZ1tbKxQ7fIwf7ifIlRnuRsCa4FXxlj9edSfW6myYlXJbvNvbDPQwqQnYRwO2S2D5NuWUE6PshFoUbs0gUAYkYSoKuh3qUaRb6mF2Ys5jlLYlk-3xsbUaBOV2brN9K2h/s200/cc-made2.jpg" width="150" /></a></div><br />
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** Recipe from <a href="http://blackjackbakehouse.com/home/2011/4/26/coconut-crunch-cookie-candy.html">blackjack bake house</a> **<br />
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<span style="text-align: left;">* 1 c. shredded sweetened coconut</span><br />
* 1/2 cup all-purpose flour<br />
* 2 Tbl. sweet rice flour (<b>see note</b>)<br />
* 1/4 tsp. baking powder<br />
* 1/2 c. butter, cold, cut into small cubes<br />
* 1/2 tsp. kosher salt<br />
* 1/2 c. confectioners' sugar<br />
* 1/3 c. light brown sugar<br />
* 1 Tbl. water<br />
* 1 tsp. vanilla<br />
* 1/2 c. chopped pecans<br />
* 1 c. semi-sweet chocolate chips (or bittersweet, white, vanilla, cherry, etc.)<br />
<br />
Preheat oven to 350. Line a baking sheet with foil. In large bowl, whisk together both flours, baking powder and coconut. With mixer on low, add butter & beat for about 1 min. Turn mixer on med-low and beat until butter is well blended with dry ingredients & mixture is starting to cream together, about 1-2 min. Add confectioners' sugar, brown sugar, salt, water & vanilla. Beat just until everything is combined and forms a very soft cookie dough. Stir in chopped pecans. Drop large spoonfuls of dough evenly across prepared baking sheet. Pat dough out until it forms a 9x13 rectangle. Bake about 20-22 min, rotating sheet halfway through bake time. Cookie should be golden brown & have just stopped bubbling. Place pan on cooling rack. Immediately sprinkle chocolate chips evenly across surface. Allow to sit about 3 min. With spatula, smooth melted chocolate across surface of cookie. Allow cookie to cool completely on pan. When cool, peel cookie from foil and break into pieces.<br />
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<b>** Note</b>: I'm always looking for a reason to use sweet rice flour, but if you don't have it on hand, I believe cornstarch can be used in its place.Martinez Familyhttp://www.blogger.com/profile/05366912706340723255noreply@blogger.com0