tag:blogger.com,1999:blog-74009938608426548612024-03-20T23:56:35.405-07:00Cooking with the KeysJami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-7400993860842654861.post-85564968281642673262012-05-01T14:32:00.000-07:002012-05-01T14:32:10.734-07:00Evil Brownie Trifle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqs-HTcXW14qXSt6cpkRy8Y6llYIyLPc1rd35HRx6hwL7y3XlTBy6D98PO6bI-3zIOZqZRf3kMsRv05l2loZpcRHQGwF5RJYd5YHl1X1LNlIGNWL6zQPmWouFtk88Ulu6jMRoJhXCcV_v/s1600/brownie+trifle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqs-HTcXW14qXSt6cpkRy8Y6llYIyLPc1rd35HRx6hwL7y3XlTBy6D98PO6bI-3zIOZqZRf3kMsRv05l2loZpcRHQGwF5RJYd5YHl1X1LNlIGNWL6zQPmWouFtk88Ulu6jMRoJhXCcV_v/s320/brownie+trifle.jpg" width="214" /></a></div>
Wow, has it been a little while. I do still cook and even bake occasionally. However, since babe numero tres came along, time for food photography has been non existent. And you know me, no picture no makey. I did however get a chance to snap a little shot of these babies. I won't disclose just exactly how much of this dessert I ate by myself but it was enough to make me realize I could probably eat nothing but this for the rest of my life and be completely happy. A big thank you to Mirandi for this life altering dessert.<br />
<br />
2 boxes of favorite brownie mix<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
1 jar caramel topping<br />
1 can sweetened condensed milk<br />
1 bag Heath Toffee bits WITH Chocolate (or just crushed up Heath bars)<br />
1 extra large container of Cool Whip (I used heavy cream to make my own)<br />
3-4 Tbsp cocoa powder<br />
<br />
Prepare and bake brownies according to box directions. Allow to cool completely. Cut into small bite sized pieces. Mix whipped cream and cocoa powder until well combined. In a trifle bowl (this made enough for me to fill 2 large mason jars and a trifle bowl), layer brownies, sweetened condensed milk, caramel topping, chocolate whipped cream, and Heath bits 3times. Chill through before serving.<br />
<br />
<br />Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com0tag:blogger.com,1999:blog-7400993860842654861.post-14801841432599809462011-11-08T07:26:00.000-08:002011-11-08T07:26:27.000-08:00Caramel Apples<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiEkqpFmNu2TDumj_wSrPspnolOo5SS4mKsEGYA2Hf-ItWrHUwovF3sKryAyzgDQ9X4twZSkuKmi-205QMAxf218saT_0Ixtb9v6s5CvwtIEX4FRnMi0zy_FBt-MO40tq56VcOPo4IVyq/s1600/carameled+apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiEkqpFmNu2TDumj_wSrPspnolOo5SS4mKsEGYA2Hf-ItWrHUwovF3sKryAyzgDQ9X4twZSkuKmi-205QMAxf218saT_0Ixtb9v6s5CvwtIEX4FRnMi0zy_FBt-MO40tq56VcOPo4IVyq/s320/carameled+apples.jpg" width="214" /></a></div>
I have been having a love-hate relationship with food for the last 6 months. I am always hungry but NOTHING looks or even sounds appealing to me. Hence my lack of posting anything. Then entered this caramel into my life. After making it, I ingested almost nothing else but this caramel, some apple & my prenatal vitamins for 2 days. SO good. I am pretty partial to The Rocky Mountain Chocolate Factory's caramel apples, but this recipe may even rival those. I highly recommend trying this! I found the recipe along with great tips on dipping the apples at<a href="http://www.brownpaper--packages.com/"> Brown paper packages </a><br />
<br />
1/2 c. butter<br />
1 c. light corn syrup<br />
2 c. brown sugar<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
1 can sweetened condensed milk<br />
1 tsp. vanilla<br />
8 -10 apples<br />
<br />
Combine the first 3 ingredients in a large sauce pan. When the butter is melted, add the condensed milk. Stirring CONSTANTLY and scraping the sides often, cook to 230 degrees (soft ball stage). Take off heat and stir in vanilla. Allow to cool for 3 - 4 minutes before dipping apples. Or pour into buttered dish and allow to cool and set up then cut into individual pieces (or if you are a ravenous pregnant woman you can just eat it out of the pan by the spoon full, it's allowed I promise.)<br />
<br />
<br />Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com0tag:blogger.com,1999:blog-7400993860842654861.post-47979005989618565432011-09-09T09:05:00.000-07:002011-09-09T09:06:10.311-07:00Megan's Enchiladas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfvs8g6ygoQfRdZS52PXJ8VHfCIdK-WvXpUHpM6D8NP6u1uDXAXkhpt_dMs5a7fe9DZHuD_552VKD1qBH7IGc8Vjzn_ZOD3g2xgJHjkSSdRXShJxn_8R9E6tWL9OWVFJoSp3quLo8EtTv/s1600/Megan%2527s+Enchiladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfvs8g6ygoQfRdZS52PXJ8VHfCIdK-WvXpUHpM6D8NP6u1uDXAXkhpt_dMs5a7fe9DZHuD_552VKD1qBH7IGc8Vjzn_ZOD3g2xgJHjkSSdRXShJxn_8R9E6tWL9OWVFJoSp3quLo8EtTv/s320/Megan%2527s+Enchiladas.jpg" width="320" /></a></div>
One thing I miss about living in Happy Valley (Utah County) is the abunance of Tex-mex. There are times I'd nearly give my right arm for a Cafe Rio Salad or Bajio Burrito. So when my dear sister-in-law made these for us when we last visited her, I was in extreme bliss. They are easy to make, freeze great and are sooo yummy! Thanks Megan.<br />
<br />
2 tsp. olive oil<br />
1 small yellow onion, chopped<br />
1 Tbsp. chopped garlic<br />
1 -14oz. can diced fire-roasted tomatoes<br />
1/2 tsp. ground coriander<br />
1/2 tsp. ground cumin<br />
1/2 tsp. dried oregano<br />
Pepper to taste<br />
1/4 c. chopped fresh cilantro<br />
1/2 lb. lean ground beef or shredded chicken<br />
1 -15 oz. can black beans, rinsed and drained<br />
8 corn or flour tortillas<br />
1 1/4 c. shredded cheddar cheese, divided<br />
<br />
Preheat oven to 350. Heat oil in a large nonstick skillet. Add onion and cook for about 5 minutes or until softened. Add garlic and cook for 1 minute longer, but do not allow garlic to brown. Add the tomatoes, coriander, cumin, oregano, and pepper and allow to cook for a few minutes longer. The finished sauce will be a bit chunky. Stir in cilantro.<br />
Meanwhile, cook beef (or chicken, then shred); drain fat and stir in beans. If using corn tortillas, warm the tortillas in the oven to make them easier to roll; remove. Spread 1/2 cup of tomato mixture into the bottom of a rectangular baking dish. Divide the beef (chicken)/ bean mixture and 3/4 cup of cheese among the tortillas. Roll up and place seam side down in the baking dish. Pour the remaining sauce on top and bake, uncovered, for about 15 minutes. Sprinkle on remaining cheese, and bake 5 minutes more until cheese is melted.<br />
<br />Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com1tag:blogger.com,1999:blog-7400993860842654861.post-75231559134797401322011-06-04T11:02:00.000-07:002011-06-04T11:35:05.817-07:00Oreo Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipnqVSHrAWork-402Yaz9Ryr-uHvot7SseUws-Us3Asp-KcXrJ05NpNUqhLXn1goOpQt-IUt1rAAbv93PIk3CUz16lSs96oicB6PolRHkk6tGMVlOzwvMhGTtyX5f6SBIrJv0UKZKAHqV/s1600/Oreo+Cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 209px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipnqVSHrAWork-402Yaz9Ryr-uHvot7SseUws-Us3Asp-KcXrJ05NpNUqhLXn1goOpQt-IUt1rAAbv93PIk3CUz16lSs96oicB6PolRHkk6tGMVlOzwvMhGTtyX5f6SBIrJv0UKZKAHqV/s320/Oreo+Cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5614434901618403426" border="0" /></a><br />This might be it. The chocolate cake that will end my search. It is moist, dense, oh sooo good and all the ingredients are already in the pantry. Seriously, what more could you ask for. The Oreo butter cream is a definite bonus. But this cake can stand on its own 2 feet, no frosting necessary. I have recently discovered the treasure trove that is <a href="http://www.mybakingaddiciton.com/">MBA</a> which is where I found this gem.<br /><br /><span style="font-weight: bold;">Cake</span><br />1 pkg. devil's food cake<br />1 (5.9 oz.) pkg. instant chocolate pudding mix (I used a small 3.something oz. pkg.)<br />1 tsp. kosher salt<br />2 tsp. pure vanilla extract<br />1 c. sour cream<br />1 c. vegetable oil<br />4 eggs<br />1/2 c. warm water<br />2 c. semisweet chocolate chips (I left these out)<br /><br />Preheat the oven to 350 F. Line the bottoms of 2 -9 inch round cake pans with parchment and grease pans thoroughly. In a large bowl, mix together the cake mix, pudding mix, salt, vanilla, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and divide batter into the prepared pans. Bake for 25- 35 minutes, rotating the pans half way through the baking time (yeah, I didn't do that and it was still awesome). Bake until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake for at least 30 minutes before inverting. Allow cake to cool completely on wire rack.<br /><br /><span style="font-weight: bold;">Oreo Butter cream</span><br />1 stick salted butter, room temperature<br />1 stick unsalted butter, room temperature (I went with the salted, and it was still great)<br />1 Tbsp. pure vanilla extract<br />1 1/2 lb. powdered sugar (I figured this was just over 5 1/2 c.)<br />3-4 Tbsp. very cold milk<br />25 Oreo cookies, chopped<br /><br />Cream the butters in a large bowl. Add the vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk, one tablespoon at a time, combining well after each addition until you reach the desired consistency. Fold in chopped Oreo Cookies.Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com1tag:blogger.com,1999:blog-7400993860842654861.post-33818496383798792022011-05-09T09:51:00.000-07:002011-05-09T10:12:13.230-07:00French Coconut Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CVeSyHp8tYCTP7xxo-r1wbVXU7PZG3YY_NpGr2NH_-ETI1lynmNd82kKI0xAeMat_fQO5uu-VG-QnbmgMQXDKUgv_-h8jfsUnd0OBWnGx5XKacrosjs7TQA6ItyON4UQLCZ2HmNvNkCP/s1600/Coconut+Pie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CVeSyHp8tYCTP7xxo-r1wbVXU7PZG3YY_NpGr2NH_-ETI1lynmNd82kKI0xAeMat_fQO5uu-VG-QnbmgMQXDKUgv_-h8jfsUnd0OBWnGx5XKacrosjs7TQA6ItyON4UQLCZ2HmNvNkCP/s320/Coconut+Pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5604764390934924210" border="0" /></a><br />Since moving to the South I have been trying to unravel the mystery of pie. It is on every dessert menu in nearly every restaurant. People in the South seem to love pie. Now I have nothing against pie, it is a lovely dessert but I am more of a chocolate cake lover. But since making this my love affair with pie has begun. It was the short instructions and the word COCONUT that drew me to this recipe. (Coconut and I also have deep love for one another.) It has a consistency similar to pecan pie which I think the term is chess pie. That is irrelevant though because once you taste this you won't care about it's texture or color of the sky. This has easily made my top 5 favorite desserts. It may not look like much but, wow! I found it on the <a href="http://thepioneerwoman.com/tasty-kitchen/">Tasty Kitchen blog</a>.<br /><br />3 whole eggs, beaten<br />1 1/2 c. sugar<br />1 c. flaked coconut<br />1 stick butter, melted<br />1 Tbsp. white vinegar<br />1 tsp. vanilla extract<br />1 pinch salt<br />1 whole 9" uncooked pie shell<br /><br />Mix filling ingredients well and pour into the pie shell. Bake at 350 F for 1 hour.Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com0tag:blogger.com,1999:blog-7400993860842654861.post-28466181197547569972011-05-09T09:29:00.000-07:002011-05-09T09:49:40.511-07:00Strawberry Syrup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYMfqmrsWYcyWQmcb7MavBVLwa6T1M5VmA6OdoZc9lcDx3r8HEcv9TFTaXkqSjxtEV8coMZHOTbNKS1I2czXnfYrjK3YUoe52hbBkCfQwuhNRPvWar4r2keCO1HR9UQRLbw96tbYcZATI/s1600/strawberry+syrup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYMfqmrsWYcyWQmcb7MavBVLwa6T1M5VmA6OdoZc9lcDx3r8HEcv9TFTaXkqSjxtEV8coMZHOTbNKS1I2czXnfYrjK3YUoe52hbBkCfQwuhNRPvWar4r2keCO1HR9UQRLbw96tbYcZATI/s320/strawberry+syrup.jpg" alt="" id="BLOGGER_PHOTO_ID_5604759438460757346" border="0" /></a><br />One major plus about living in the middle of nowhere is that you are surrounded by farms. Springtime + farms = yummy berries. So I have had my heart set on making freezer jam this year with all the abounding strawberries in season. And might I add that I have been putting off this venture for some time now because I was convinced it would would involve a week of standing over a giant pot of scalding hot fruit mixture that I would in the end have to throw out. This is not the case. I was able to make a batch start-to-finish (clean up included) in less than an hour. So don't fear freezer jam making, it is beyond easy. If you can stir, you can make it. Now back to the syrup. So I was truly clueless to how much 8 quarts of strawberries actually is. A LOT. After making the jam, strawberry daiquiris, strawberry frosting and the girls eating 2 quarts themselves I still had a good deal left. I remembered seeing a recipe for a syrup <a href="http://thesisterscafe.com/">here </a>and since they never disappoint I gave it a go. Wow, I think I could eat this on everything. The cinnamon gives it an incredible twist. A must try.<br /><br />1 c. granulated sugar<br />1 Tb. corn starch<br />1/4 tsp. cinnamon<br />2 c. thinly sliced and then roughly chopped strawberries (fresh or frozen)<br /><br />Combine sugar, cornstarch and cinnamon in saucepan; stir in strawberries. The strawberry juices will dissolve the sugar and make a wet mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Remove from heat and cool slightly. Makes approximately 2 c. of syrup.Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com0tag:blogger.com,1999:blog-7400993860842654861.post-84760202606090020612011-04-29T11:14:00.000-07:002011-04-29T11:42:10.133-07:00Stuffed Pizza Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioneVc9raGO_isoSW7o3aYdo1yVm1_ZVQSxhF9AZvOaBq-U-aRzTH1VqpNEfuE28aSRkOPfoeDv1R5HyeZUt3FuyQX7mx7RzVRQmXtmcvtwgfHvIdhBeq-1NRBsOnrqvofWtIzqZhStltc/s1600/pizza+rolls.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioneVc9raGO_isoSW7o3aYdo1yVm1_ZVQSxhF9AZvOaBq-U-aRzTH1VqpNEfuE28aSRkOPfoeDv1R5HyeZUt3FuyQX7mx7RzVRQmXtmcvtwgfHvIdhBeq-1NRBsOnrqvofWtIzqZhStltc/s320/pizza+rolls.jpg" alt="" id="BLOGGER_PHOTO_ID_5601077473677767362" border="0" /></a><br />This is the perfect spring meal for our family. The weather is warm and there are relatively few bugs so we have a tendency to want to play outside right up to half a second before dinner time which means there is no dinner made. Who wants to go in and spend forever making dinner while everyone else is outside playing? Not me, and so I don't. This comes together VERY quickly and only has to bake for about 15 minutes. It is an awesome combo of garlic bread and pizza which also is a plus for my self-proclaimed-vegetarian-carb-loving 17 month old. Yet another gem from the girls at <a href="http://ourbestbites.com/">Our Best Bites.</a><br /><br />1 roll refrigerated pizza dough (or make your own)<br />marinara sauce<br />2 Tbsp. grated Parmesan cheese<br />1 Tbsp. olive oil or melted butter<br />1/2 tsp. garlic powder<br />1 tsp. dried Italian seasoning<br />mozzarella cheese<br />pizza toppings of your choice ( i.e., ham, pineapple, mini pepperoni, sausage)<br /><br />Preheat oven to heat specified on pizza dough package (usually 400). Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares using a pizza cutter. Place cheese and desired toppings on each square. (The marinara sauce does not go inside, it is just used for dipping.) When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place seam side down in a lightly sprayed pie pan. Brush the tops of the dough balls with olive oil or melted butter then sprinkle with the garlic powder, Italian seasoning and Parmesan cheese. Bake for 15 -20 minutes or until golden brown on top. Keep an eye on them, check after about 10 minutes. Serve warm with warmed marinara sauce for dipping.Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com1tag:blogger.com,1999:blog-7400993860842654861.post-71531718767983143322011-04-28T12:10:00.000-07:002011-04-28T12:31:45.027-07:00Double Chocolate Banana Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_w9xgENS009dsUNRqk7hVi9ImmvSS7aolix9JgyhH2SWgo7FkEQc-J7ym-7N7XYU9eAFyJp_iE9YaeMDleVEnF1W_XevQ3oj-3Zm991CCNRmQZDCQxMVl0N0K-9T7IyLfyBmG87dx67O/s1600/chocolate+banana+bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_w9xgENS009dsUNRqk7hVi9ImmvSS7aolix9JgyhH2SWgo7FkEQc-J7ym-7N7XYU9eAFyJp_iE9YaeMDleVEnF1W_XevQ3oj-3Zm991CCNRmQZDCQxMVl0N0K-9T7IyLfyBmG87dx67O/s320/chocolate+banana+bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5600717495035151522" border="0" /></a><br />I have this . . . well let us just call it a quirk, there is a very small window of ripeness during which I can eat a banana without the ole' gag reflex kicking in. I'm all about firm fruit. Since my children seem to pick 1 fruit each week that they are willing to eat, I am frequently left with a bunch of brown bananas. I LOVE my mom's banana bread, but I am unable to duplicate it. So I was excited to find this recipe! It comes out great every time, fills the chocolate craving and gets rid of the funky banana stink in my kitchen. And for those who have a distaste for bananas, you'll be glad to know that my picky-eater-baby sister didn't even know they were in there. From <a href="http://thesisterscafe.blogspot.com/">The Sisters' Cafe</a>.<br /><br />1 c. granulated sugar<br />2 eggs<br />1/3 c. vegetable oil<br />1 1/4 c. mashed bananas (about 3)<br />1 tsp. vanilla extract<br />1 1/2 c. all-purpose flour<br />1/2 c. cocoa powder<br />1 tsp. baking soda<br />1/2 tsp. salt<br />1 c. semi-sweet chocolate chips<br /><br />Preheat oven to 350 degrees F. Spray bottom of loaf pan with cooking spray (I spray the entire pan with Bakers Joy). Beat sugar, eggs and oil together in a large bowl at medium speed until combined. Beat in banana mixture on low speed just until combined. Stir in chocolate chips. Pour batter into prepared pan and bake for 60 -70 minutes or until tooth pick inserted in center comes out clean. Allow to cool for 10 minutes then remove from pan. Cool completely on wire rack.Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com1tag:blogger.com,1999:blog-7400993860842654861.post-41532569338718648062011-04-06T05:52:00.000-07:002011-04-06T06:20:07.925-07:00Grilled Chicken and Veggie Skewers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXHgCoIw2q8Ox2HtOyUVhDi45ql1THLq9UrQKXj5kpkfy3aPXB5vHmxBSETfgP4zYQUgSInRVzZ4EDr3iRzvTV2Kv6Wa_j8NDYq3rgDUKoeb9GgKPGpPUbuAv0WSECLudN3CJ_pmAOt2S/s1600/grilled+chicken-veggie+skewers.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXHgCoIw2q8Ox2HtOyUVhDi45ql1THLq9UrQKXj5kpkfy3aPXB5vHmxBSETfgP4zYQUgSInRVzZ4EDr3iRzvTV2Kv6Wa_j8NDYq3rgDUKoeb9GgKPGpPUbuAv0WSECLudN3CJ_pmAOt2S/s320/grilled+chicken-veggie+skewers.jpg" alt="" id="BLOGGER_PHOTO_ID_5592458894403791906" border="0" /></a><br />Like I said in my last post, I am all about <a href="http://ourbestbites.com/">Our Best Bites</a>. Haven't made a recipe from them that I didn't love. So with that being said here is another of their gems. The dressing in this recipe that is used to baste and marinate is incredible. It may some day replace ranch dressing in my life. Alright, you can't replace ranch dressing, but it may come close. I excluded the mushrooms and cherry tomatoes because I despise them both and they were still AMAZING. Fire up your grill and give these babies a try.<br /><br />1 lb. chicken breast cut into bite-sized pieces<br />8 oz. small whole mushrooms, stems removed<br />1 each yellow and green zucchini, cut into bite-sized pieces<br />sweet cherry tomatoes<br />2 -3 bell peppers (in a variety of colors), cut into bite-sized pieces<br />1 small red onion, cut into bite-sized pieces<br /><span style="font-weight: bold;">1 recipe Zesty Italian Dressing</span>:<br /> 1/4 c. white vinegar<br /> 1/4 c. lemon juice<br /> 2 tsp. sugar<br /> 1 tsp. dry mustard<br /> 1/2 tsp. salt<br /> 1/2 tsp. seasoning salt<br /> 1/2 tsp. red pepper flakes<br /> 4 cloves garlic<br /> 1/4 tsp. black pepper<br /> 1 c. canola oil<br /> 1/3 c. Parmesan cheese (can be fresh or from a can)<br /> 3/4 tsp. Italian seasoning<br /><br />In a blender, combine vinegar, lemon juice, sugar, mustard, salt, seasoning salt, black pepper, garlic and red pepper flakes. Blend. While blender is running, slowly add oil in a steady stream. Turn off blender and add Italian seasonings and Parmesan cheese. Pulse blender 2 -3 times to combine the herbs and cheese. Remove 1/2 c. of dressing for basting during grilling and set aside. Place cut up chicken in a shallow dish and pour a little less than half of the remaining dressing over the chicken. Place in refrigerator for 2 -3 hours or until ready to use. Place chopped veggies in a 9x13 pan and pour remaining dressing (except for reserved 1/2 c.) over veggies. Toss gently to combine. Set aside. If using bamboo skewers, soak them in water for about 30 minutes to avoid burning while grilling. When chicken is done marinating, skewer veggies and chicken (use about 2 -3 pieces of chicken per skewer with as many veggies as needed). Preheat the grill and cook skewers for about 10 -12 minutes over medium heat, basting with reserved 1/2 c. of dressing, until chicken is cooked through and veggies are tender-crisp, turning at least once.Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com1tag:blogger.com,1999:blog-7400993860842654861.post-38317365759652429682011-04-05T11:36:00.000-07:002011-04-05T11:59:33.357-07:00Black Bean Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FTj0_O7hk4BEpPtf1DhyXANmp3Vi8QsBw4gyAImD5pbErQhZKTe6JdntT20kT9q8BZ_tCbiPvjqBc0J8YUaRwSEaL2e7cMg4nzV2o3tAPmv8wKtOQ6inbRxPk_HLQc-NDn_lvE_Jmexr/s1600/Black+Bean+Soup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FTj0_O7hk4BEpPtf1DhyXANmp3Vi8QsBw4gyAImD5pbErQhZKTe6JdntT20kT9q8BZ_tCbiPvjqBc0J8YUaRwSEaL2e7cMg4nzV2o3tAPmv8wKtOQ6inbRxPk_HLQc-NDn_lvE_Jmexr/s320/Black+Bean+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5592176009254417682" border="0" /></a><br />Wow. This is - wow. I was skeptical. I don't usually go for soups with the main ingredient being beans or pea. Some weird food aversion, can't explain it, don't know why, that is just how I am. My husband however mentioned that HE would be willing to try it. SOLD. Anytime I can get him to agree to eat something new I jump at it. So last night after we put the family circus to bed I whipped this up real quick. Which is another major plus to this soup, easy and quick, we're all about that. This soup is really loaded with flavor. It's amazing! Amazing I tell you. Okay, I was starving by the time we finally got to eat so that may be part of why it was so amazing, but I promise you that you will not be disappointed with this. I'm all about<a href="http://ourbestbites.com/"> these ladies</a> recently, this is one of theirs.<br /><br />1 Tbsp. olive oil<br />4 cloves garlic, roughly chopped<br />3/4 c. diced carrots (about 2 med. carrots)<br />3/4 c. diced celery (about 2 ribs)<br />1 c. diced onion (about 1 small-med onion)<br />2 cans black beans, rinsed and drained<br />1- 3.5 oz. can green chilies<br />2 cans low-sodium beef broth<br />1 tsp. Kosher salt<br />1/8 tsp. black pepper<br />1/2 tsp. chili powder<br />1/4 tsp. cumin<br />1/2 tsp. dry oregano leaves<br />1 bay leaf<br />juice of 1 lime<br />Optional toppings : sour cream, tortilla chips, grated cheese, chopped cilantro<br /><br />Place a large stock pot on the stove-top and set to medium-high heat. when pan is warm, add olive oil. Add carrots, celery, onion and garlic and saute 4-5 minutes. Add in the black beans, chilies and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano and bay leaf. Simmer uncovered for about 20 -25 minutes or until carrots are tender.<br />Remove from heat. Remove bay leaf from soup. Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from 1 lime and pulse to combine. Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 c. of soup.Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com1tag:blogger.com,1999:blog-7400993860842654861.post-36292285853424345512011-02-18T13:36:00.000-08:002011-02-18T14:05:22.427-08:00Pink Lemonade Butter Cream Frosting<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXf3joHS6Yvbg63fmnuA7K72sOraeNtTspoYCYDs_x3Ifg64RlTUOUNNszE140F6p_43Ex0q2eL7n_LtQS3xpQ1hJcaBBwBOmYhGLMfIV4Ce259fogmExkSFxfh9KXZOipbxUO-r9J_Yo/s1600/pink+lemonade+buttercream+frosting.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 281px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5575153747189174338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXf3joHS6Yvbg63fmnuA7K72sOraeNtTspoYCYDs_x3Ifg64RlTUOUNNszE140F6p_43Ex0q2eL7n_LtQS3xpQ1hJcaBBwBOmYhGLMfIV4Ce259fogmExkSFxfh9KXZOipbxUO-r9J_Yo/s320/pink+lemonade+buttercream+frosting.jpg" /></a><br /><div>This is a winner. My sister reminded me today that I never did post it, so here it is.</div><br /><div></div><div>3 c. + 3 Tbsp. confectioner's sugar</div><div>1 stick, unsalted butter, softened (I use salted)</div><div>1/8 tsp. salt</div><div>2 Tbsp. pink lemonade concentrate, thawed (I usually end up using 3 -4 Tbsp)</div><div>pink food coloring</div><br /><div></div><div>Add all ingredients into the bowl of a stand mixer. Mixer on low speed using paddle attachment until combined. Increase speed to med-high and continue to beat until butter cream is fluffy and uniformly pink.</div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com0tag:blogger.com,1999:blog-7400993860842654861.post-55540407503998660232011-01-28T07:37:00.000-08:002011-01-28T08:01:03.673-08:00Blueberry Lemon Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDe_xvhwR84quNkDpO0K8xiIFbmWcrMqtVsB1rSyTqmYzMJib-W_Y9kL9PjD9j3cg0gD-cD4LSipKQFc_RAQGF_o_bYmp7IW_MPPhslio2HLFiHPQoEFr6pjza6KWwVnO4mLMZA5eCyTO_/s1600/Blueberry+Muffins.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567265963892148130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDe_xvhwR84quNkDpO0K8xiIFbmWcrMqtVsB1rSyTqmYzMJib-W_Y9kL9PjD9j3cg0gD-cD4LSipKQFc_RAQGF_o_bYmp7IW_MPPhslio2HLFiHPQoEFr6pjza6KWwVnO4mLMZA5eCyTO_/s320/Blueberry+Muffins.jpg" /></a><br /><div>Some how I had lemons and blueberries in my fridge yesterday. No bread, but I had lemons and blueberries. Guess it is time to go grocery shopping but that is beside the point. I spied this recipe a week or so ago and finally decided to make them. They are heavenly. The recipe only makes 12 so next time I will be doubling it. I substituted butter in place of shortening and I used fresh, not frozen blueberries. I also cut the topping in half and it was still more than enough. For the original recipe check out <a href="http://sisterscafe.blogspot.com/">The Sisters Cafe</a>.</div><div> </div><div>2 c. all-purpose flour</div><div>1/2 c. sugar</div><div>3 tsp. baking powder</div><div>1/2 tsp. salt</div><div>zest of one lemon</div><div>1 egg</div><div>1 c. milk</div><div>1/2 c. butter</div><div>1 c. blueberries</div><br /><div></div><div>Topping:</div><div>1/4 c. butter, melted</div><div>1 1/2 tsp. lemon juice</div><div>1/4 c. sugar</div><br /><div></div><div>Mix dry ingredients and set aside. Beat egg, milk and butter together. (Make sure to warm the milk or it will quickly solidify the butter.) Stir in blueberries. Add dry ingredients and lemon zest. Stir gently to combine. Bake at 375 F. for 20 -25 minutes ( I pulled mine out after about 19 minutes). Combine melted butter and lemon juice. While the muffins are still warm, dip tops in the butter mixture then dip in sugar.</div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com3tag:blogger.com,1999:blog-7400993860842654861.post-60317653054504585442011-01-18T11:28:00.000-08:002011-01-28T07:37:00.790-08:00Rainbow Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYT5j_E9w_4_CgF5ovZTcAwdzpFcJLWu8NzmIP3_OMqI8CAXFRl9Fvk3_f9HS4-Ao_a9dSQSeFoLKgAF7HBStcu5mkRpiA-YvfHodAm-6yEcCrzLs0scqtETdO9djUikBhw3nhMeoO7On/s1600/rainbow+cake.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5563625203753192210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYT5j_E9w_4_CgF5ovZTcAwdzpFcJLWu8NzmIP3_OMqI8CAXFRl9Fvk3_f9HS4-Ao_a9dSQSeFoLKgAF7HBStcu5mkRpiA-YvfHodAm-6yEcCrzLs0scqtETdO9djUikBhw3nhMeoO7On/s320/rainbow+cake.jpg" /></a><br /><div><div>I've always wanted to try this one. Now I have. Probably will never do it again. Okay, maybe for a dear niece or nephew someday when I get to be there for a birthday. The cake itself wasn't bad at all. Of course I cheated and used a box mix which I'm sure saved me a good hour or so. The frosting was what had me nervous. There are certain things that just do not do well in my presence: yeast, living plants, egg whites and cooking sugar. But my dearest was tired of the plain ole' butter cream, so I risked the inevitable flop. And then the unthinkable happened, it worked! Somehow I pulled of the frosting and I was happy beyond belief. Be warned - the frosting ALONE contains a full pound of butter. That's 4, count them, four sticks of the glorious golden stuff. So be sure that you have a good number of people to feed this to. The original recipe called for another 1/2 recipe of frosting to allow for a crumb coat. I found that I didn't need it because the frosting went on so smooth that it didn't pull of any crumbs as I worked. You can find the original recipe at<a href="http://www.marthastewart.com/"> Martha's place.</a></div><br /><div><strong>Cake:</strong></div><div>2 white cake mixes (you need 6 cups of batter, each cake mix yields about 4 1/2 c.)</div><div>Mix cake mixes as directed on the box. (I used the egg white directions to keep the batter white to make the coloring process easier.) Grease and flour 9" rounds. Cut a piece of parchment to fit the bottom of each 9" round. Grease parchment paper and place in the pans. (You can use six disposable aluminum round pans or just bake in turns using regular 9" rounds.) Set aside. Using 6 separate bowl, place 1 cup of batter in each bowl. Color each bowl of batter (red, orange, yellow, green, blue and purple) with gel food coloring. Pour each cup of batter into an individual prepared pan and bake at 350 degrees for about 10 -12 minutes. Remove from oven and allow to cool on cooling rake for 5 -10 minutes before removing from pan. Allow each layer to cool completely, remove parchment paper from bottom the bottom, then wrap cake in plastic wrap to keep from drying out.</div><br /><div><strong>Lemony Swiss Meringue Frosting: </strong></div><div>9 large egg whites</div><div>1 3/4 c. granulated sugar</div><div>2 c. (4 sticks) unsalted butter, cut into small pieces, room temperature</div><div>2 tsp. pure lemon extract</div><br /><div>Cook egg whites and sugar in a small saucepan over <strong>medium</strong> heat, whisking constantly until sugar is completely dissolved. (This took me about 10-15 minutes) Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is near room temperature and <strong>soft peaks form</strong>. (You don't want the egg white mixture so warm that it melts the butter.) With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition. Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until butter cream comes together, about 5 minutes; beat in lemon extract.</div><br /><div>Begin laying the cake, starting with purple, cover each layer of cake with frosting before adding the next layer. Frost top and sides of cake. Refrigerate for at least 30 minutes before serving. Store covered in fridge.</div><br /><br /><div></div><br /><br /><div></div></div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com3tag:blogger.com,1999:blog-7400993860842654861.post-29128642667626776292010-12-01T08:29:00.000-08:002010-12-01T08:39:02.208-08:00Cinnamon Syrup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XKk_cD7b_U7GDW8zQT7l56LZbZI9AHNoaAwGK2iXr649DGqSxQnm_zqopop9sNTSE1CAZulb5S3dafNwRSWiGepCriAYDBxraKIpu94R20t4snu7Btcs8DK_faC4Xh3qTJ97KdfO2AxH/s1600/Cinnamon+syrup.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 230px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545753960381460818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XKk_cD7b_U7GDW8zQT7l56LZbZI9AHNoaAwGK2iXr649DGqSxQnm_zqopop9sNTSE1CAZulb5S3dafNwRSWiGepCriAYDBxraKIpu94R20t4snu7Btcs8DK_faC4Xh3qTJ97KdfO2AxH/s320/Cinnamon+syrup.jpg" /></a><br /><div>Maybe it's the holidays or maybe I'm just missing my mom. I've been craving things from my childhood lately. My mom made this syrup for us whenever we had french toast as kids. It is so sugary, cinnamony yummy. We also discovered this morning that it is excellent on pumpkin pancakes.</div><br /><div></div><div>1 c. granulated sugar</div><div>1/2 tsp. cinnamon</div><div>1/2 c. light corn syrup</div><div>1/4 c. water</div><div>1/2 c. light cream or evaporated milk</div><br /><div></div><div>In a small saucepan, combine sugar and cinnamon. Add corn syrup and water. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat and cool for 5 minutes. Stir in cream/milk. Serve warm over French toast or pancakes. Makes 1-2/3 cup.</div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com0tag:blogger.com,1999:blog-7400993860842654861.post-20334497838078602932010-11-01T10:36:00.000-07:002010-11-01T11:00:49.399-07:00Cream Cheese Chicken and Vegetable Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXBMBiJBz0sifBtGR9VwvrrjsWcCK_1hoJBezFskmfT0tpCXe0sD6m1M_5DyEexhvWMsC955Gi3GYnom15w9ulO-bGpyy4-R5BJ5MxEdFHEHjo742RusyRfmNmMlpJ7ngQTdcHJTG-6Z2/s1600/Cream+Cheese+Potato+Soup.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534642764714981058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXBMBiJBz0sifBtGR9VwvrrjsWcCK_1hoJBezFskmfT0tpCXe0sD6m1M_5DyEexhvWMsC955Gi3GYnom15w9ulO-bGpyy4-R5BJ5MxEdFHEHjo742RusyRfmNmMlpJ7ngQTdcHJTG-6Z2/s320/Cream+Cheese+Potato+Soup.jpg" /></a><br /><div>I love creamy soups! They are one of my fond childhood memories of autumn time. Mom's potato soup, tomato soup and vegetable chowder. Oddly enough I don't have a recipe for any of them. A problem I will soon remedy. In the mean time, this was a great substitute. The cream cheese makes it SO smooth and creamy. You'll love it.<br /><br />*From <a href="http://www.melskitchencafe.com/">My Kitchen Cafe</a><br /><br />2 Tbsp. butter<br />1 yellow onion, finely diced<br />2 cloves garlic, finely minced<br />2 stalks celery, diced<br />1/2 diced carrots<br />3 c. chicken broth<br />2-3 potatoes, peeled and finely diced (I used red potatoes and left the skin on)<br />1 c. milk<br />4 Tbsp. flour<br />1 - 8oz. pkg cream cheese<br />2 -3 boneless, skinless chicken breasts, cooked and diced<br /><br />In a large pot, melt the butter and add the onions, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook partially covered, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn. Soften the cream cheese in the microwave until it is very soft / melty. Place the unwrapped cream cheese on a plate and microwave for 1 minute at 30% power. (I did it for 2 minutes, checking after the 1 minute.) You'll want it really, really soft so that it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper.</div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com1tag:blogger.com,1999:blog-7400993860842654861.post-49575127184941200972010-11-01T07:27:00.000-07:002010-11-01T07:36:54.667-07:00Pumpkin Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrYBp1GPRRzWeXEdYSxOyR2RoTexhpVpmk_HyQhO9wU8EYxOLV5fScyqVsqGjqQpUQxrmDyIjHRZwHZup1qm9rRdPX0kic3QTG7LsvrH5SubYbR7-i9YeWaGFezTuWg-2OxCyqwvY-1jX/s1600/pumpkin+pancakes.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534589982186505362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrYBp1GPRRzWeXEdYSxOyR2RoTexhpVpmk_HyQhO9wU8EYxOLV5fScyqVsqGjqQpUQxrmDyIjHRZwHZup1qm9rRdPX0kic3QTG7LsvrH5SubYbR7-i9YeWaGFezTuWg-2OxCyqwvY-1jX/s320/pumpkin+pancakes.jpg" /></a><br /><div>I was in the need for a festive breakfast food for the kiddies. These were great. I found this recipe on Tasty Kitchen. Next time I may add a little sugar for some sweetness.</div><br /><div></div><div>2 c. all-purpose flour</div><div>1 Tbsp. baking powder</div><div>1/2 tsp. salt</div><div>1 tsp. cinnamon</div><div>1/4 tsp. nutmeg</div><div>1/4 tsp. ginger</div><div>1 1/2 c. milk</div><div>1/2 c. canned or fresh pumpkin</div><div>1 whole egg</div><div>1 1/2 Tbsp. vegetable oil</div><br /><div></div><div>In a large bowl, combine the dry ingredients and whisk to combine. In a small bowl, whisk together the milk pumpkin, eggs and oil. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over mix. The batter will be thick. Ladle batter in desired portions over a hot griddle and flip when bubbles begin to break on the tops. Cook another few minutes and remove from griddle.</div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com0tag:blogger.com,1999:blog-7400993860842654861.post-89608625912908964212010-08-03T18:26:00.000-07:002010-08-03T19:00:54.663-07:00Chicken Cacciatore<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsmtsnbnhF1IVLOumcCx2Zo5yFKf0R7F_zHw7seyHxd7NwE7ev49xVvo5ReYqYp2HM4F4GQX85yONE0-GftaSOdjUqrqvLyvA7Kix2vVhRx-T9W8jDAXTI6hO-ST4g9ORtxYPG5GH5kDZ/s1600/Chicken+Cacciatore.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5501368493848649234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsmtsnbnhF1IVLOumcCx2Zo5yFKf0R7F_zHw7seyHxd7NwE7ev49xVvo5ReYqYp2HM4F4GQX85yONE0-GftaSOdjUqrqvLyvA7Kix2vVhRx-T9W8jDAXTI6hO-ST4g9ORtxYPG5GH5kDZ/s320/Chicken+Cacciatore.jpg" /></a><br /><div>I have wanted to make this dish for quite a while but all of the recipes I have come across call for fryer chickens. I have absolutely no idea or a desire to cut up an entire chicken so this recipe calling for chicken breasts was right up my ally. It was a little more work than I originally thought but it was worth the out come.</div><br /><div></div><div>1 lb. chicken breast, cut into bite-sized pieces</div><div>1/4 c. white flour</div><div>1 tsp. kosher salt</div><div>1 tsp. freshly ground black pepper</div><div>1/2 c. olive oil<br />1 onion, roughly chopped</div><div>5 -6 cloves garlic, peeled and halved</div><div>1 (6 oz.) can tomato paste</div><div>1 c. white wine, white cooking wine, apple or white grape juice</div><div>1 1/2 c. chicken broth</div><div>1/4 tsp. thyme</div><div>1/4 tsp. marjoram</div><div>1/2 tsp. salt (omit if using cooking wine)</div><div>1 bay leaf</div><div>1 c. sliced mushrooms</div><div>1 green bell pepper, chopped</div><br /><div></div><div>Heat olive oil in skillet over medium heat When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon, shake off excess oil and transfer to the blender. Increase heat to medium-high.</div><br /><div></div><div>In a large Ziploc bag, combine flour, 1 tsp. kosher salt, and 1 tsp. black pepper. Add chicken pieces, seal bag, and shake to coat pieces with flour. Dump the entire bag into the hot pan and stir quickly to prevent pieces from sticking together. Saute until chicken is golden. Remove chicken with slotted spoon and drain on a paper towel. Turn off the heat under the skillet.</div><br /><div></div><div>While chicken is draining, add wine (or juice), chicken broth, tomato paste, thyme, salt and marjoram to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place lid on slow cooker and cook on high for 3.5 - 4 hours. When you have about 1/2 hour to go, add the mushrooms and the green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta. Serves 6 -8.</div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com0tag:blogger.com,1999:blog-7400993860842654861.post-72090903440905563582010-07-27T19:29:00.000-07:002010-07-27T19:50:50.249-07:00Taco Salad Dippers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi906q09PgdxIDtVmPxcYrAN_9zeveCr3EVpeaDROTOb2RkbNoPFAGEOtMiswhuAYdqe1mqw5pVMNW2a20qqUAZrY4f5WAFHnejcFmvm3feUI9HDiCXVsToazqB6iOB28OzOMhKkGDUTgbo/s1600/Taco+Salad+Dippers.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498783637952780642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi906q09PgdxIDtVmPxcYrAN_9zeveCr3EVpeaDROTOb2RkbNoPFAGEOtMiswhuAYdqe1mqw5pVMNW2a20qqUAZrY4f5WAFHnejcFmvm3feUI9HDiCXVsToazqB6iOB28OzOMhKkGDUTgbo/s320/Taco+Salad+Dippers.jpg" /></a><br /><div>My husband, he loves tacos. I am not a big fan. I would say it is more of the taco package mix that I don't see eye to eye with. To much --- well it has to much of something in there. This was a great middle ground for us. He gets his taco fix and I don't get grossed out by the "to much" of something in my food. My 2 year old, who normally won't touch rice or beans with a 10" pole, licked her bowl clean. A great weeknight meal, again from <a href="http://www.melskitchencafe.com/"><em>My Kitchen Cafe</em></a><em>. T</em>his makes A LOT. I had enough left over to freeze for another 2 meals.</div><br /><div><em></em></div><div>2 lbs. lean ground beef or turkey</div><div>1 medium onion, chopped</div><div>6 c. water</div><div>1 c. rice</div><div>1 tsp. oregano</div><div>1 Tbsp. sugar</div><div>2 tsp. chili powder</div><div>2 tsp. salt</div><div>2 tsp. ground cumin</div><div>2 cloves garlic, finely minced</div><div>2 (8 oz.) cans tomato sauce</div><div>2 (6 oz.) cans tomato paste</div><div>1 (15 oz.) Can pinto beans, rinsed and drained</div><br /><div></div><div>In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn't stick to the bottom of the pot. The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together. Serve warm with tortilla chips for dipping and other taco garnishes. </div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com0tag:blogger.com,1999:blog-7400993860842654861.post-30377754920136711082010-06-18T18:41:00.000-07:002010-06-18T18:59:04.105-07:00Pasta with Sundried Tomatoes and Avocado<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0aGPsVbfgMmRWyflHOFyC5tbO5iSxjMvBXV2qMKfHbrmJfGbh1CexaTb7SFHK62Nt5qBT9-vJNH7dH7yAiUbKnLc4O-D5Qi57s1E3No33G2ls79PX5_UZjBCy6Bd53_ibcc00We6P8vT/s1600/Pasta+with+Sundried+Tomatoes+and+Avocado.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5484298319322884850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0aGPsVbfgMmRWyflHOFyC5tbO5iSxjMvBXV2qMKfHbrmJfGbh1CexaTb7SFHK62Nt5qBT9-vJNH7dH7yAiUbKnLc4O-D5Qi57s1E3No33G2ls79PX5_UZjBCy6Bd53_ibcc00We6P8vT/s320/Pasta+with+Sundried+Tomatoes+and+Avocado.jpg" /></a><br /><div>This pasta is SO good! I have had a jar of sun dried tomatoes sitting in my pantry for about 2 months now while I've mustered up the courage to use them. I loath tomatoes. But these, oh I love these! They are "change your life good". I found it <a href="http://sisterscafe.blogspot.com/">here</a>.<br /><br />1/2 lb. pasta, cooked as directed on package<br />1/2 c. sun dried tomatoes, packed in oil<br />1-2 tsp. crushed garlic<br />1-2 Tbsp. fresh basil or 1 tsp. dried basil<br />pinch of red pepper flakes<br />1-2 large avocados, chopped<br />Parmesan cheese, shredded<br /><br />Drain excess oil from tomatoes and saute with garlic on medium heat for several minutes. Add basil, red pepper flakes and salt to taste. Toss with hot pasta and gently stir in avocado. Top with Parmesan cheese</div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com1tag:blogger.com,1999:blog-7400993860842654861.post-32301922272560491542010-05-25T06:30:00.000-07:002010-05-25T08:07:50.210-07:00An Award? For me?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pNvTA3HVz8N-uA0LEyyLjHTt-m_sGNNE3PHbJEtKascgj1m8_mlEjw2Il-4u92f1JBw9xvyz_tX-qean9Mw-9fqCGwmmeCT9rjWF1UgWgUCswtBpeEOg8hhkVUO-GgpB-O_t9ma5hMVv/s1600/blog+award.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 197px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5475223840561233282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pNvTA3HVz8N-uA0LEyyLjHTt-m_sGNNE3PHbJEtKascgj1m8_mlEjw2Il-4u92f1JBw9xvyz_tX-qean9Mw-9fqCGwmmeCT9rjWF1UgWgUCswtBpeEOg8hhkVUO-GgpB-O_t9ma5hMVv/s320/blog+award.jpg" /></a><br /><div>My dear cousin <a href="http://sadieskitchen.blogspot.com/">Sadie </a>gave me a blogging award for my sad little cooking blog. Those who live at my house would probably say that I need to actually cook to get such an award. I've been a bit lazy in the cooking department since having my second baby 6 months ago. Despite that, thank you very much Sadie! Check out her blog, she is Super Mom. This award requires that I do a few things. </div><br /><div>1. Accept and thank the person who sent it to you.</div><div>2. List 10 things about yourself</div><div>3. List 5 additional thing you don't like</div><div>4. Pass the award on to 10 other bloggers</div><br /><div></div><div>10 things about me:</div><div>1. I only have 9 toenails</div><div>2. I have no idea what I am doing in the kitchen, just make it up as I go along </div><div>3. I lived in Utah for 27 years and only went skiing once.</div><div>4. I am terrified of thunderstorms</div><div>5. I can not tread water</div><div>6. I very much enjoy photography, but again have no idea what I am doing with that either.</div><div>7. I have 2 carpet cleaners. As a mom I am convinced you cannot have to many of them.</div><div>8. I wash my hands on average 20 -25 times a day (weird, maybe, but I don't apologize for being clean)</div><div>9. I eat one hot dog a year (Memorial Day Weekend, 10 cents a piece at Ace Hardware in Delta)</div><div>10. I think Sam Waterston is the greatest fake lawyer of all time.</div><br /><div></div><div>5 things I don't like:</div><div>1. The Dentist, I don't like to voluntarily pay to have pain inflicted on myself</div><div>2. sick people who don't stay at home. P.S. Nobody want your germs </div><div>3. pickles - BLECK</div><div>4. giant bugs (regular sized ones are OK)</div><div>5. humidity levels over 10% </div><br /><div></div><div>Awarding to:</div><div>1. My cousin <a href="http://marierecipes.blogspot.com/">Marie</a>. Her cooking blog is one that inspired me to start cooking. She is never afraid to branch out and cook something new. Someday I hope to be brave like her.</div><br /><div></div><div>2. Yet another cousin, <a href="http://dinneronadime.blogspot.com/">Jenna</a>. What can I say, I have an inspiring family. Jenna started this cooking blog for all the cousins to contribute to. And it was Jenna that introduced me to the all knowing Pioneer Woman. My life as I knew it was changed forever. I owe it all to you.</div><br /><div></div><div>3. Cousin <a href="http://nielsonramblings.blogspot.com/">Amy</a>. Talk about an amazing photographer, mom, and person all rolled up into one. Creative and amazing, that's what you are Amy! You inspire me.</div><br /><div></div><div>4. My sister <a href="http://thewestpalfam.blospot.com/">Serina</a>, I can't go to her blog and not laugh my guts out. Maybe it's because I know how insane her children are and the chaos they cause for her, but she is hilarious. I so look forward to spending time with her any chance I get because we usually have each other laughing our heads off. </div><br /><div></div><div>5. I don't know if I am allowed to do this but I am giving it back to Sadie because she is incredible. I know I can always count on Sadie for a recipe when I am in need. And talk about organized. Me and weekly menu planning don't do well together, but Sadie keeps inspiring me to try. I love her blog!</div><br /><div></div><div>6. Tanya at <a href="http://treyandlucy.blogspot.com/">Trey and Lucy crafts</a>. Where does she find time for all she does? Amazing I tell you.</div><div></div><div>I know I need to do 4 more. I will, I just need to think for a bit.</div><br /><div></div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com2tag:blogger.com,1999:blog-7400993860842654861.post-79870926933594148182010-05-12T05:32:00.000-07:002010-05-12T05:57:00.778-07:00Sweet & Spicy Slow Cooker Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvbchO-4-SNqntHXL4gDtEHUkvVYcXOLsIVO1UXQ5aAPh6eFai2mMXBu7HqoeejDXwCRHTWdP8TaOEOd21f8pzYdRsv5ZUXq68sl9-W6xdFh_UcqI5yq2cWae1BdJqCA6cX8BqhDGbjT8/s1600/Sweet+%26+Spicy+shredded+chicken.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5470366559823732562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvbchO-4-SNqntHXL4gDtEHUkvVYcXOLsIVO1UXQ5aAPh6eFai2mMXBu7HqoeejDXwCRHTWdP8TaOEOd21f8pzYdRsv5ZUXq68sl9-W6xdFh_UcqI5yq2cWae1BdJqCA6cX8BqhDGbjT8/s320/Sweet+%26+Spicy+shredded+chicken.jpg" /></a><br /><div>I'm loving my crock pot this week. It is so nice to nearly be done making dinner by 10:00 a.m. This recipe comes from where else but <a href="http://melskitchencafe.com/">My Kitchen Cafe</a>. Love her blog, love her cooking! We made chicken burritos last night with this chicken and it was incredible. The meat is super tender, juicy and so full of flavor. I ended up using Italian diced tomatoes instead of regular ones because that was what I had on hand and it was still awesome! A definite keeper.</div><br /><div></div><div>1 lb. (about 2) boneless, skinless chicken breasts</div><div>1 (14 oz.) can petite or regular diced tomatoes, undrained</div><div>1/3 c. brown sugar</div><div>1/4 tsp. crushed red pepper flakes (more if you like extra heat)</div><br /><div></div><div>Place chicken in bottom of slow cooker. In a small bowl, combine remaining ingredients and pour over chicken. Cover and cook for 4-6 hours on high or 8-9 hours on low. Remove chicken from cooker and shred with forks. Return to slow cooker and mix the chicken and juices from tomato/brown sugar mixture. Season with salt and pepper to taste. </div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com2tag:blogger.com,1999:blog-7400993860842654861.post-45428460269454054162010-05-10T08:05:00.000-07:002010-05-10T08:20:22.793-07:00Crock Pot Pot Roast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1e4wKzyBfMJyn0FAfA3U36Aeg6O0waBI37mHG0rdJMKPCC7ZT3KB2Mb_WZT65YhDH1HwrInIeeQeyQydFEdEBQRy9acvNyh8hhypVOTlCD2IgvpUaKQTet-ASYz5c2O4xU4CR3rtdvYI1/s1600/Pot+Roast+-+Crockpot2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469661314883078818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1e4wKzyBfMJyn0FAfA3U36Aeg6O0waBI37mHG0rdJMKPCC7ZT3KB2Mb_WZT65YhDH1HwrInIeeQeyQydFEdEBQRy9acvNyh8hhypVOTlCD2IgvpUaKQTet-ASYz5c2O4xU4CR3rtdvYI1/s320/Pot+Roast+-+Crockpot2.jpg" /></a><br /><div>This is fabulous and I hate pot roast. Super quick to prepare and sooooooo good. I found the recipe <a href="http://lickthebowlgood.blogspot.com/">here</a>. I cooked my roast between 8 - 9 hours on low and added extra water towards the end. It came out so moist and tender and the gravy was out of this world. Highly recommend trying this one.</div><br /><div></div><div>1 - beef roast (mine was about 3-4 lbs)</div><div>1 pkg. Ranch dressing mix</div><div>1 pkg. Brown gravy mix</div><div>1 pkg. Italian dressing mix</div><div>1/2 - 1 1/2 c. warm water</div><br /><div></div><div>In a small bowl combine the 3 mixes. Place roast in crock pot then sprinkle the mix over both sides of roast. Add 1/2 warm water to the pot. Cook on low for 6-8 hours (or until tender) adding more water if necessary.</div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com1tag:blogger.com,1999:blog-7400993860842654861.post-89249571304045379992010-03-30T12:05:00.000-07:002010-03-30T12:48:21.165-07:00Sweet Pork Salad with Cilantro Dressing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0kL3Qo_jVpgCWM5Z2N6agrvioedyudVOn0Rw1SyOOjJH8FrwVBfnapSuVpqlPcXz6drhbBfku_QbtoyNMMSe4K5VG2N9GJ8tB1StM-nOrkvl1Zd2k6V0j7wPBdQF_nqBOCsmLzH1hcae/s1600/Pork+Salad.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454513789140357506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0kL3Qo_jVpgCWM5Z2N6agrvioedyudVOn0Rw1SyOOjJH8FrwVBfnapSuVpqlPcXz6drhbBfku_QbtoyNMMSe4K5VG2N9GJ8tB1StM-nOrkvl1Zd2k6V0j7wPBdQF_nqBOCsmLzH1hcae/s320/Pork+Salad.jpg" /></a><br /><div>Since our move to Tennessee I have been without Cafe Rio and Bajio. I crave mexican food almost daily and Taco Bell just isn't cutting it. I have been wanting to make this meal for so long now. It is one of my top 5 all time favorite meals! The pork and dressing recipe come from Picky Palate but the rice recipe I got from good old Miranda.</div><br /><div></div><div><strong>Pork</strong></div><div>2 - 4 lb. pork roast</div><div>1 1/2 c. Coca Cola</div><div>Salt, pepper, garlic seasoning salt</div><br /><div></div><div><em><strong>Sauce</strong></em></div><div>1 c. Coca Cola</div><div>1 c. Ketchup</div><br /><div></div><div>Place roast in crockpot with Coke and season with salt, pepper and garlic salt. Cook on low overnight, until tender. Remove roast from crockpot and discard juices. Shred pork into bite size pieces and place back into crock pot on low. (I let my 4lb. roast cook for about 14 hours on low and it was so tender that it fell apart when I touched it with a fork. I also used nearly 3 cans of Coke for the cooking and the sauce.) Place Coke and ketchup in a small saucepan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast. Cook on low until ready to serve. (I just used the "keep warm" setting at this point)</div><br /><div></div><div><strong>Dressing</strong></div><div>1 jar Herdez Salsa Verde (mild tomatillo salsa)</div><div>Equal amount of prepared ranch dressing (Hidden Valley)</div><div>1 bunch Cilantro</div><br /><div></div><div>Place equal parts of salsa verde and ranch dressing into food processor or blender. Add cilantro leaves and process until smooth. Refrigerate until ready to serve.</div><br /><div></div><div><strong>Rice</strong></div><div>2 Tbsp. butter</div><div>1 small onion, chopped</div><div>4 cloves garlic, minced</div><div>8 tsp. chicken bouillon granules</div><div>1/2 bunch cilantro, chopped</div><div>2 tsp. cumin</div><div>2 cans diced green chilies</div><div>juice of 1/2 a lime or 1 Tbsp. lime juice</div><div>1/2 tsp salt</div><div>3 c. long grain rice</div><br /><div></div><div>In a small pan, saute butter, onion and garlic together until onions are clear. In a large pot, combine 6 2/3 c. water, bouillon granules, cilantro, cumin, chilies, lime juice and salt then bring to a boil. Once the mixture has begun to boil, add the rice and onion mixture and reduce heat. Simmer for about 30 minutes or until liquid is gone.</div><br /><div></div><div>10" flour or wheat tortillas</div><div>shredded green leaf lettuce</div><div>black beans</div><div>diced tomatoes (I like to use <a href="http://keycookbook.blogspot.com/2008/11/pico-de-gallo-gaucamole.html">pico de gallo </a>instead)</div><div>cheese, sour cream, guacamole</div><br /><div></div><div><strong>To serve</strong>: place tortilla onto large plate. Layer with lettuce, beans, rice, pork, dressing, tomatoes, and cheese.</div><br /><div></div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com1tag:blogger.com,1999:blog-7400993860842654861.post-18831910023960069872010-03-29T13:51:00.000-07:002010-03-29T14:06:53.219-07:00Candy Chex Mix<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFz2juf5pPau85XOwTG5Sx7_o9zwyqwUODTRrthnumSJqhF2-A5KGwx62zh1T3-V3PNELTY8yvxonuoeXr9FumKKUbx_bcHsOOuHt06trMxGgPS_Iqteoy4VAfzzOeY1tINsZy0yUTsTd/s1600/candy+chex+mix+2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454164893539642706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFz2juf5pPau85XOwTG5Sx7_o9zwyqwUODTRrthnumSJqhF2-A5KGwx62zh1T3-V3PNELTY8yvxonuoeXr9FumKKUbx_bcHsOOuHt06trMxGgPS_Iqteoy4VAfzzOeY1tINsZy0yUTsTd/s320/candy+chex+mix+2.jpg" /></a><br /><div>My mom makes this every year at Memorial Day and then again at Christmas time. Our family loves it. Everyone who tastes it loves it. But it is SOOOO addictive, you have been warned.</div><br /><div></div><div>1 1/2- 14 oz. boxes of corn Chex cereal</div><div>1 - 16oz. can peanuts (I prefer slivered almonds or just excluding the nuts all together)</div><div>1 1/2 c. granulated sugar</div><div>1 1/2 c. Karo syrup</div><div>1 c. + 2 Tbsp. butter</div><div>1 1/2 tsp. vanilla extract</div><br /><div></div><div>In a medium sauce pan, combine sugar, Karo syrup, butter and vanilla. Boil for exactly 2 minutes. Pour over Chex cereal and nuts and stir until completely covered. Pour onto cookie sheet or wax paper to dry. Yields 2 cookie sheets full.</div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com0tag:blogger.com,1999:blog-7400993860842654861.post-81777691499853274262010-03-29T13:12:00.001-07:002010-03-29T13:49:59.440-07:00Chocolate Ganache Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjfn2k8epMFq7zg65Kk4pZSAlaSalkeuPC039BTDZIfJOSJTrK7j-stvEqHjvMiuMI-jWgsxFWrBWZdgtmZDZhlSE4YjouqhV7GaOwPeZDMPH1jNqvxpO8AnQ-BLesVLa2t2MLLOyqCxc/s1600/chocolate+ganache+cake.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454160171876909474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjfn2k8epMFq7zg65Kk4pZSAlaSalkeuPC039BTDZIfJOSJTrK7j-stvEqHjvMiuMI-jWgsxFWrBWZdgtmZDZhlSE4YjouqhV7GaOwPeZDMPH1jNqvxpO8AnQ-BLesVLa2t2MLLOyqCxc/s320/chocolate+ganache+cake.jpg" /></a><br /><div>I think this one is a Betty Crocker ditty. After I discovered it I made it approximately 1,000 times. It is super fabulous. Then I forgot about it's fabulousness. I remembered it the other day after volunteering to bake individual birthday cakes for the girls in our young women's group. Apparently I also forgot that I have small children and that means everything must be done in small time increments. But since this cake needs to be refrigerated, the couple of hour long breaks we had to take in between steps worked out quite well. It calls for tub chocolate frosting, but I used <a href="http://keycookbook.blogspot.com/2010/01/chocolate-frosting.html">this </a>frosting recipe instead.<br /><br />1 box chocolate fudge cake mix<br />1 1/3 c. water<br />1/2 c. vegetable oil<br />3 eggs<br />2 tubs Rich & Creamy chocolate frosting<br />1/3 c. heavy whipping cream<br />1/2 c. semi-sweet chocolate chips<br />Heath bar (or toffee)bits<br /><br />Combine cake mix, water, oil and eggs and mix until batter is smooth. Bake as directed on the box for 2- 9" rounds. (I used 2- 6" rounds and increased the baking time) Cool completely. Place 1st layer on cake platter and frost top of cake generously. Repeat with second layer and frost sides. Place in fridge. In a small sauce pan, heat heavy whipping cream over medium heat until hot, but do not boil, then remove from heat. Stir in chocolate chips until melted smooth. Let mixture stand for 5 minutes. Carefully pour chocolate ganache mixture onto the top center of the cake. Spread to the edges and allow some to drizzle down the side. Garnish top of cake with toffee candy bits. Refrigerate for 1 hour or until ganache is set. Store covered in fridge.</div>Jami Keyhttp://www.blogger.com/profile/03270179020509266972noreply@blogger.com0