tag:blogger.com,1999:blog-15523600589069244212024-03-27T22:46:46.023-07:00Little Magnolia KitchenLittle Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.comBlogger140125tag:blogger.com,1999:blog-1552360058906924421.post-85425845130296132342020-04-02T19:39:00.000-07:002020-04-02T19:39:24.497-07:00LOADED VEGGIE MEATLOAF<div class="separator" style="clear: both; text-align: center;">
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It's been a while since I have added a new recipe. I found out earlier this year that I had high cholesterol and I had to make some dietary changes. I decided to go hard core and try the plant based lifestyle. It was an adjustment but I have to say that I have had so many benefits that I will probably continue eating this way 75 percent of the time. The one thing that I have had some trouble balancing is the amount of iron that my body requires. That is the main reason I decided to make this meatloaf tonight. I felt like ground sirloin was lean and it would be easy for my body to digest but. I wanted to add as many vegetables as I could to make it a more nutritious choice. I had no idea how it would turn out. I went loosely based on an old meatloaf recipe I had. Then, I added any vegetable I could find in the fridge, crossed my fingers and hoped for the best! Haha! It turned out absolutely amazing! The sauced on top take it to the next level! One thing to note is that the measurements of each ingredient are to the best of my knowledge...I wasn't thinking of blogging this recipe (the awful pictures are verification of that.) It was more of an experiment. So, next time I make it, I will definitely measure everything out (and take more appealing photos) but, for now, that is why I have a measurement range on some of the ingredients. Hope you try it and like it too!<br />
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LOADED VEGGIE MEATLOAF</div>
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1-1/2 lb. Ground Sirloin </div>
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1/2 small Onion, diced fine</div>
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1 small Jalapeno, diced fine</div>
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8-10 small snack size carrots, diced fine</div>
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2 Celery Stalks, diced fine</div>
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1/2 small Red Bell Pepper, diced fine</div>
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3/4 cup Cauliflower, diced fine</div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1/2 Yellow Squash, diced fine</span></div>
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2 eggs</div>
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1/2 - 3/4 cup Crackers, crushed </div>
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2 Teaspoons Steak Seasoning</div>
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1/4 - 1/2 teaspoon Crushed Red Pepper (optional)</div>
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1/4 cup Mustard</div>
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1/2 cup Dark Brown Sugar</div>
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1 cup Crushed Tomatoes</div>
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1 teaspoon Garlic Salt</div>
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1/2 teaspoon Pepper</div>
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Preheat Oven to 400 Degrees</div>
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Combine the first 12 ingredients. Shape into a loaf and place on a foil and parchment lined cookie sheet. </div>
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Combine the mustard and brown sugar and spread evenly on top of the loaf.</div>
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Combine the tomatoes, garlic salt, and pepper. Spoon evenly over the mustard and brown sugar.</div>
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Bake, uncovered, in 400 Degree oven, for 45 minutes to 1 hour depending on the size of the loaf. (Internal temperature should be 160 Degrees)</div>
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Serve immediately.</div>
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Note: I also made a few meatballs out of the meat mixture because the meatloaf was too much for just me and my husband.</div>
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<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-60017933561688240942017-11-25T12:11:00.000-08:002017-12-10T19:05:56.175-08:00SALTED CARAMEL APPLE PIE BARS<br />
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Shortbread Crust<br />
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1/2 Cup of Unsalted Butter, melted<br />
1/4 Cup of Granulated Sugar<br />
1 Teaspoon Vanilla<br />
1/4 Teaspoon Salt<br />
1 Cup Flour<br />
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Preheat oven to 300 Degrees.<br />
Line the bottom and sides of a 8 X 8 baking pan with parchment paper leaving enough overhang on all sides and set aside.<br />
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In a medium bowl, stir the butter, sugar, vanilla, and salt together. Add the flour and stir until everything is combined well. Press evenly into the prepared baking pan. Bake for 15 minutes.<br />
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FILLING:<br />
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4 Large Jazz Apples, finely chopped<br />
1 Cup Sugar<br />
2 Teaspoons Apple Pie Filling<br />
1/4 Cup Flour<br />
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In a medium saucepan, combine the apples, sugar and pie filling cooking until the apples start to soften, about 10 minutes. Add the flour, stirring to combine and cook for another 2- 3 minutes. Mixture should thicken slightly.<br />
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STREUSEL:<br />
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1/2 Cup Old-Fashioned Oats (I even used Quick Cook Oats)<br />
1/3 Cup Dark Brown Sugar<br />
1/4 Teaspoon Cinnamon<br />
1/4 Cup Flour<br />
1/4 Cup Unsalted Butter (Cold and Cubed)<br />
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Whisk together the oats, brown sugar, cinnamon and flour. Add the butter and work it together with a couple of forks, a pastry cutter, or use your hands like I do, until the mixture resembles coarse crumbs.<br />
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SALTED CARAMEL SAUCE;<br />
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1 Cup of Sugar<br />
6 Tablespoons Salted Butter, room temperature and cut up into 6 slices<br />
1/2 cup Heavy Cream<br />
1 teaspoon Salt<br />
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1. Heat granulated sugar in a medium saucepan over medium heat stirring constantly with a heat resistant spatula or wooden spoon.<br />
2. Sugar will form clumps and eventually melt into a thick, brown, amber colored liquid as you continue to stir. Be careful not to burn.<br />
3. Once sugar in completely melted, add in the butter. Be careful with this step because the butter will bubble up rapidly when it is added.<br />
4. Whisk the butter into the sugar until it is completely melted and blended into the sugar...about 2-3 minutes.<br />
5. Very slowly drizzle in the cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.<br />
6. Allow mixture to boil for 1 minute. It will rise in the saucepan as it boils.<br />
7. Remove from heat and stir in 1 teaspoon salt. Allow to cool before using.<br />
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*You can make this caramel sauce in advance. Store covered tightly in the refrigerator for up to 2 weeks. If you are traveling or gifting this recipe, it is okay for a day at room temperature. <br />
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1. Make your salted caramel sauce.<br />
2. Bake your shortbread crust<br />
3. Cook the apples<br />
4. Mix up the streusel<br />
5. Remove the shortbread crust from the oven and turn up the heat to 350 Degrees.<br />
6. Add the apples to the crust<br />
7. Evenly distribute the streusel on top of the apple mixture<br />
8. Bake in 350 Degree oven for 30-35 minutes.<br />
9. Cool for 2 hours or overnight would be better.<br />
10. Cut into 12 or 16 squares and drizzle salted caramel sauce over each square<br />
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These bars can be enjoyed warm, room temperature, or even cold...you decide.<br />
You can also make these ahead and freeze, without the caramel sauce for up to 3 months.<br />
Then thaw overnight in the refrigerator before serving and drizzling with caramel sauce.<br />
<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-24360592077608793462017-02-12T16:15:00.000-08:002017-02-12T16:17:49.742-08:00MINI PUMPKIN MUFFINS WITH CREAM CHEESE FROSTING<span style="font-size: large;"><b><br /></b></span>
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My little granddaughter, Hope, loves her pumpkin bread! She turned one year old last October and she had a "Our Little Pumpkin Is Turning One" themed birthday party. I made these little mini pumpkin muffins because, I mean how perfect....she loves pumpkin muffins and she is a little "mini" herself. She lovvvved them! I actually substituted sweet potato this past week for the pumpkin and she loved them just as much.<br />
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<tr><td class="tr-caption" style="text-align: center;">My daughter Holly and her sweet baby, Hope.</td></tr>
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I found this recipe for pumpkin muffins while going through some old recipes of my Mom's. I think what caught my eye was first...that it won 2nd place in a contest and the second thing that caught my eye was all of the different spices! Yummm! It almost seemed like too many spices but after tasting it, it is apparent that they all work together perfectly and make each bite super duper flavorful. Definitely deserving of an award in my books. The original recipe called for 1 cup of vegetable oil and 3 cups of sugar. I felt like 3 cups of sugar was just too much so I backed it down to 2 cups. I cannot imagine having another cup in this recipe because 2 is just right....sweet but not too sweet. Then I read that you could use coconut oil in place of the vegetable oil in recipes. I knew that would be much healthier so I replaced half of the oil with the coconut oil. I may use only coconut oil next time. It was so moist.<br />
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Fast forward to this past week, I was keeping both Hope and her brother Alex for a few days. I baked a few sweet potatoes for dinner one night and the only person who ate any was me....so I had like 3 potatoes left. I hated to just stick them in the fridge because in my house, that is where good food goes to die. Wahhh!!! I hate to say that but you have to be able to admit you have a problem before you can fix it...right? Okay getting back on the subject. I had three sweet potatoes left. I thought of my pumpkin muffin recipe and the two worlds collided....sweet potato muffins! I didn't even put any frosting on them and Hope and Alex both loved them. So much so that I had to cut them off. They wanted them for snacks, breakfast, dessert...pretty much all day. They are low in sugar but not sugar free guys...gotta pace yourselves. LoL!<br />
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Hope you like them like Hope and Alex do! <br />
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<span style="font-size: large;"><b>MINI PUMPKIN MUFFINS WITH CREAM CHEESE FROSTING</b></span><br />
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<span style="font-size: large;">2 cups Pumpkin Puree </span><br />
<span style="font-size: large;"> 4 eggs</span><br />
<span style="font-size: large;">1/2 cup Coconut Oil, (melted and cooled)</span><br />
<span style="font-size: large;">1/2 cup Canola Oil</span><br />
<span style="font-size: large;">2/3 cup Milk</span><br />
<span style="font-size: large;">2 cups of Sugar</span><br />
<span style="font-size: large;">3-1/2 cups Flour</span><br />
<span style="font-size: large;">2 teaspoons Baking Soda</span><br />
<span style="font-size: large;">1/2 teaspoon Salt</span><br />
<span style="font-size: large;">1 teaspoon Ground Nutmeg</span><br />
<span style="font-size: large;">1 teaspoon Ground Cloves</span><br />
<span style="font-size: large;">1 teaspoon Ground Cinnamon</span><br />
<span style="font-size: large;">1 teaspoon Ground Ginger</span><br />
<span style="font-size: large;">1 teaspoon Ground Allspice</span><br />
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<span style="font-size: large;">Preheat 350 Degrees</span><br />
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<span style="font-size: large;">In a large bowl, mix the first 5 ingredients until well blended.</span><br />
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<span style="font-size: large;">In a separate bowl, combine the rest of the ingredients.</span><br />
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<span style="font-size: large;">Add 1 cup of the dry ingredients at a time, to the wet, continuing until everything is blended together.</span><br />
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<span style="font-size: large;">Fill mini muffin cups to just above half full.</span><br />
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<span style="font-size: large;">Bake for 13-15 minutes or until center springs back when touched.</span><br />
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<span style="font-size: large;">Makes approximately 8 dozen miniature muffins.</span><br />
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<span style="font-size: large;"><b>CREAM CHEESE FROSTING:</b></span><br />
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<span style="font-size: large;">4 ounces Cream Cheese</span><br />
<span style="font-size: large;">4 ounces Butter</span><br />
<span style="font-size: large;">2 cups Powdered Sugar</span><br />
<span style="font-size: large;">1 teaspoon Vanilla</span><br />
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<span style="font-size: large;">Beat the cream cheese and the butter together in a large mixing bowl.</span><br />
<span style="font-size: large;">Add the powdered sugar slowly to the cream cheese/butter mixture on low speed of mixer.</span><br />
<span style="font-size: large;">Add the Vanilla and mix until well blended.</span><br />
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<span style="font-size: large;">Place the frosting in a gallon size ziploc bag. </span><br />
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<span style="font-size: large;">Snip a very small piece off of one corner of the bag.</span><br />
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<span style="font-size: large;">Squeeze the icing onto the cooled muffins in a circular design.</span><br />
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<b><span style="font-size: x-large;">ENJOY!</span></b></div>
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<a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/mini-pumpkin-muffins-with-cream-cheese-frosting?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="font-size: large;">CLICK HERE FOR A PRINTABLE RECIPE!</span></a></div>
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<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-10448647301742459832017-01-25T21:23:00.000-08:002017-01-25T21:23:01.557-08:00BASIL PESTO<div class="separator" style="clear: both; text-align: center;">
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Can we all just agree that pesto is magical?<br />
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It is like the most perfect combination of ingredients. Whoever, created it first needs a medal...seriously! </div>
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I love that it is fresh and can be used in so many ways. Tonight, I had a recipe that called for pre-made pesto, but it is so super easy to make and quick that I didn't even consider not making my own. If you have a food processor, you can have it made in 5 minutes...or less. </div>
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The good thing is that you can put pesto on pretty much anything and make it taste ahhh-mazing! Try it on those vegetables you can't get your family to eat. Put it on toasted baguette slices instead of garlic butter or toss some pesto with your favorite pasta for a delicious entree. And a little goes a long way, so I still have some in my fridge from tonight's dinner. Think I'll toss some over pasta tomorrow night's dinner.</div>
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BASIL PESTO</div>
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2 cups fresh Basil</div>
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2 Garlic cloves, minced</div>
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1/2 cup Parmesan Cheese, grated</div>
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1/4 cup Pine Nuts</div>
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2/3 cup Olive Oil</div>
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Salt</div>
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Place all ingredients into a food processor and blend until smooth...about 30 seconds to 1 minute.</div>
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ENJOY!</div>
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<a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/basil-pesto?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><br /></a></div>
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<a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/basil-pesto?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE</a></div>
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Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-43368053046736199132017-01-19T20:24:00.000-08:002017-01-19T20:27:08.579-08:00CASSEROLE SPAGHETTI<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">I have been making this recipe for Casserole Spaghetti ever since my kids were little. My friend, Kelly Galloway, first made this and it has been one of my favorites ever since.</span><br />
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<span style="font-size: large;">For some reason, I have not made this since my grandson, Alexander, was born. But today, I was craving something cheesy and something with pasta and this popped into my head. Such an easy recipe to make...have you noticed a pattern with the "easy" recipes? I don't know if I would have ever tried this recipe if Kelly had not made it first because of the cream of mushroom soup, chili powder, and olives. Those three items seem strange to add to spaghetti but I can attest that they are delightful little additions. Now tonight, I did not put olives in it just because I wasn't sure if my grandkids would eat it if I added them. What was funny was that little baby Hope, who is 16 months old, ate what was in her plate and then had seconds...along with her garlic bread because this girl is just like her Nannie...we like our bread! Alex loved it too. So, I got a two-thumbs-up on this recipe from the littles!</span><br />
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<span style="font-size: large;">A couple of things you should know. I used thin spaghetti and I cooked it al dente. I knew that the spaghetti would cook more in the oven and I cannot stand mushy pasta of any sort. I would rather under cooked spaghetti than overcooked. Actually, I just want it cooked perfectly. Sometimes that works out and sometimes not. Today, we got it right! Woo-Hoo! Also, if you do not want to cook the meat sauce for 2 hours then you do not have to. I have done it both ways and honestly, I cannot tell the difference. </span><br />
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<span style="font-size: large;">I made a salad and some lemon vinaigrette to drizzle over it and garlic bread to serve with the spaghetti. It was perfect for a quick meal. Oh and I had leftovers....that is a plus. </span><br />
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<span style="font-size: large;"><b>CASSEROLE SPAGHETTI</b></span></div>
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<span style="font-size: large;">1-1/2 pounds Ground Round</span></div>
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<span style="font-size: large;">1 Bell Pepper, chopped</span></div>
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<span style="font-size: large;">1 large Onion, chopped</span></div>
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<span style="font-size: large;">1/2 cup Celery, chopped</span></div>
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<span style="font-size: large;">2 cloves Garlic, minced</span></div>
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<span style="font-size: large;">1 (10-3/4 ounce) can Cream of Mushroom Soup</span></div>
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<span style="font-size: large;">1/2 can Water</span></div>
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<span style="font-size: large;">1 (14 ounce) can Petite Diced Tomatoes</span></div>
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<span style="font-size: large;">2 Tablespoons Chili Powder</span></div>
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<span style="font-size: large;">Salt and Pepper to taste</span></div>
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<span style="font-size: large;">1 (12 ounce) package of Spaghetti Noodles,cooked al dente</span></div>
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<span style="font-size: large;">8 ounces Sharp Cheddar Cheese, cut in chunks</span></div>
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<span style="font-size: large;">1 (4 ounce) jar Olives</span></div>
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<span style="font-size: large;">2 cups Grated Cheddar Cheese</span></div>
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<span style="font-size: large;">Brown ground round and add garlic powder and salt and pepper to taste. Add next 9 ingredients and simmer for 2 hours. Combine meat sauce, cheese chunks, and olives in 3 quart or deep 9 X 13 ceramic baking dish. Sprinkle grated cheeseon top. Bake in 325 degree oven for 15 to 20 minutes or until bubbly.</span><br />
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<span style="font-size: large;">ENJOY!</span><br />
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<span style="font-size: large;"><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/casserole-spaghetti?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE</a></span></div>
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<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-17193726453010090022017-01-16T19:42:00.000-08:002017-01-17T11:20:27.479-08:00RED WINE VINEGAR AND GARLIC GREEN BEANS<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">My friend, Kelly, makes these green beans the best!</span><br />
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<span style="font-size: large;">I got the recipe from her. Before that, green beans were relegated in my house to a green bean casserole. I like flavor and green beans never seemed to have any....until this recipe!</span><br />
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<span style="font-size: large;">I literally could eat these yummy little beans all by themselves....cold on a salad....or hot with a meal. For some reason, this sounds like the beginning of a Dr. Suess book to me! Okay, anyway, my daughter is just as obsessed with these as I am. I am sitting here thinking that a couple of shakes of red pepper flakes would take this up a notch. Why have I not thought of that before? Next time!</span><br />
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<span style="font-size: large;">Super easy to make and super flavorful....enjoy!</span><br />
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<span style="font-size: large;">RED WINE VINEGAR AND GARLIC GREEN BEANS</span></div>
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<span style="font-size: large;">2 lbs. fresh whole Green Beans</span></div>
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<span style="font-size: large;">5 cloves Garlic, minced</span></div>
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<span style="font-size: large;">Little less than 1/2 cup Red Wine Vinegar (You might want to start with a 1/4 cup and then add more to your liking and taste)</span></div>
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<span style="font-size: large;">Little less than 1/2 cup (I use less because its my preference) Olive Oil (I use a good, extra virgin like Bertolli) </span></div>
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<span style="font-size: large;">Salt to taste.</span></div>
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<span style="font-size: large;">Add beans and cook for 5-6 minutes. I like my green beans al dente. I don't like them too soft or to crunchy, just somewhere in the middle.</span><br />
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<span style="font-size: large;">Drain and submerge in cold, ice water to stop the cooking process. Or stop the cooking just a little early and then skip this step. </span><br />
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<span style="font-size: large;">If you have chosen to submerge in cold water, then drain and place in a large, glass bowl. Mince the garlic and add to the beans. Shake vinegar over beans. Toss. Drizzle oil over beans and add salt to your liking and toss again.</span></div>
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<span style="font-size: large;">When you are ready to serve, reheat in microwave for approximately one minute. </span></div>
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<span style="font-size: large;">Stir to coat beans.</span></div>
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<span style="font-size: large;">ENJOY!</span></div>
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<a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/red-wine-and-garlic-green-beans?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="font-size: large;">CLICK HERE FOR PRINTABLE RECIPE</span></a></div>
Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-29152484760915454962017-01-02T21:02:00.000-08:002017-01-03T11:40:11.732-08:00DOROTHY'S MARINATED VEGETABLE SALAD<div style="text-align: left;">
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My Mom, Dorothy, used to make this salad every Thanksgiving. She loved it and I think everyone else did too....except me. </div>
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I just never did like this dish. I guess it might have been because it had green peas and canned green beans. Those two items are two of my least favorite things in the food world, right behind oysters and vital organs. So, every year she would ask what she could make to bring over for the Thanksgiving meal and I would say "bring whatever you want." I knew it was going to be this salad and that was okay, but I was not going to eat any of it. Then, one Thanksgiving...in a weak moment...I put some on my plate...and then I understood what everyone else had figured out....it was really good!</div>
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I think I have already told y'all this, but my Mom has dementia now. She hasn't been able to make this salad in years and I really miss that now...I really miss the old her...the one who would make this salad every year. This CHRISTmas I found myself really wanting to eat this salad. I bought all of the ingredients but somehow never found the time to make it. Well, I made it today for our One-Day-Late-New-Years-Day-Meal. My sister-in-law made an Apple Pie and a Peach Pie, my son made his famous Pork Shoulder...it was so delicious. I made Blackeyed Peas, Sauteed Cabbage, Cornbread and my beautiful Mom's Marinated Vegetable Salad. Maybe, it was a good thing to wait because I think it was a good way to start the New Year remembering the good things...no matter how seemingly small.</div>
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HAPPY NEW YEAR TO YOU ALL!</div>
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DOROTHY'S MARINATED VEGETABLE SALAD</div>
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(1) 14.5 ounce can French Cut Green Beans, drained</div>
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(1) 11 ounce can White Shoepeg Corn, drained</div>
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(1) 8.5 ounce can Green Peas, drained</div>
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(1) 2 ounce jar chopped Pimentos, drained</div>
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2 Bunches Green Onions, chopped</div>
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1 cup Celery, chopped</div>
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3/4 cup Apple Cider Vinegar</div>
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1 cup Sugar</div>
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1/2 cup Olive Oil</div>
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1 Teaspoon Salt and Pepper</div>
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Did you notice that in the picture above I bought the wrong beans? I didn't notice until I opened them up. </div>
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So I took each bean and sliced it into "french-cut" green beans. </div>
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Yep...every....single...bean! (facepalm)</div>
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Combine first 6 ingredients in a medium glass bowl.</div>
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In a small saucepot, bring to boil the vinegar, sugar, olive oil, salt and pepper.</div>
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Let cool and pour over ingredients.</div>
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Refrigerate overnight.</div>
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<span style="font-size: large;">ENJOY!</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/dorothy-s-marinated-vegetable-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE!</a></span></div>
Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com3tag:blogger.com,1999:blog-1552360058906924421.post-82078345160430912372016-12-27T22:22:00.000-08:002016-12-27T22:22:59.734-08:00<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">SPICY PECANS</span></div>
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This recipe is from a good friend of mine, Stephanie DeLord. She made these scrumptious, little treats to go on a salad she was serving for bunco at her home years ago. Our bunco group has been playing together for over 20 years and every single woman is a fabulous cook. I have gotten so many great recipes from them over the years and it has become more like a supper club/bunco group which is just fine with me.<br />
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Anyway....getting back to these pecans. My sister-in-law and I decided to trim our holiday cooking down on CHRISTmas Day so we could enjoy more time with our children and their babies. Best decision all year long! She made lasagna, meatballs and pasta for the kids, and a dessert. I made a salad, garlic bread, and a <a href="http://littlemagnoliakitchen.blogspot.com/2012/08/texas-white-sheet-cake.html">dessert</a>. Now, if I am going to only bring a salad with no main course, then that salad is not going to just be greens with tomatoes and cucumbers. Soooo.....I put the greens in a large bowl. I cut up grape tomatoes, green peppers, red peppers, shallots, and served kalamata olives, pepperoncini peppers and the spicy pecans in a divided dish that allowed everyone to make their salad to their own liking. I also made a <a href="http://littlemagnoliakitchen.blogspot.com/2013/08/honey-vinaigrette-dressing.html">homemade vinaigrette</a> and bought ranch dressing from Salt Grass Steakhouse (because I think they have the best). Let me add....the good thing (or maybe the bad thing) about these pecans is that they are so good you can eat them as a snack by themselves. They are a little sweet and a little spicy. I personally think you could double the cayenne in this recipe and it would be great. I actually have a container of them sitting on the kitchen counter but between my son and I, they are disappearing at a rapid rate. <br />
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These pecans are really easy to make but you just have to keep an eye on them and be sure to stir them every 10-12 minutes for 40-45 minutes. You really want the coating on the pecans to dry out/cook evenly so the turning of the pecans is very important. I set a timer every time I stir so I don't forget. Ten minutes goes by really fast. It is also important to keep these pecans in a airtight container so they stay fresh and crispy.<br />
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Eat your greens with your spicy pecans and you will be a happy girl or guy! Enjoy!<br />
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<span style="font-size: large;">SPICY PECANS</span></div>
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<span style="font-size: large;">2 Large Egg Whites</span></div>
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<span style="font-size: large;">1-1/2 teaspoons Salt</span></div>
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<span style="font-size: large;">3/4 cup Sugar</span></div>
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<span style="font-size: large;">2 teaspoons Worcestershire Sauce</span></div>
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<span style="font-size: large;">2 tablespoons Hungarian Paprika</span></div>
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<span style="font-size: large;">1-1/2 teaspoons Cayenne Pepper</span></div>
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<span style="font-size: large;">4-1/2 Pecan Halves</span></div>
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<span style="font-size: large;">6 tablespoons Butter (melted)</span></div>
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Preheat Oven to 325 degrees.</div>
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Beat egg whites with salt until foamy.</div>
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Add sugar, worcestershire sauce, paprika, and cayenne. </div>
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Fold in pecans and melted butter. </div>
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Spread pecans evenly on a baking sheet. </div>
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(I covered my baking sheet in foil for easy cleanup)</div>
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Bake 40-45 minutes stirring every 10-12 minutes.</div>
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Remove from oven and cool.</div>
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Store in an airtight container. </div>
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<span style="font-size: x-large;">ENJOY!</span></div>
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<span style="font-size: x-large;"><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/spicy-pecans?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><br /></a></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/spicy-pecans?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE</a></span></div>
Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-80934489577720103682016-11-30T22:19:00.001-08:002016-11-30T22:21:30.125-08:00DEVILED EGGS<div class="separator" style="clear: both; text-align: center;">
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My son and I love deviled eggs!<br />
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When I first started making them, I didn't have a clue what I was doing. I was 18 with no recipe and no idea what goes into deviled eggs.<br />
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Now, 35 years later, I have made these probably 1,000,000 times (okay...maybe not that many but so very, very close! Haha!)<br />
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Weird thing happens every time I make these though...several of them go missing before I can serve them...Christopher!!! So, I've learned over the years to make extra!<br />
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I really need to play around with some different ingredients to add to the eggs....bacon, jalapenos, cilantro, tabasco, sour cream, etc. I think that any of those ingredients would make these like super-duper good!!<br />
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I usually make these by just eyeing the ingredients without measuring. However, blogging requires me to try to determine ingredient amounts. The ingredients are approximate so, just remember that you can always add but you cannot take away. You may want to add a little more of this or that and you can totally do that. Get creative...have fun...enjoy!<br />
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DEVILED EGGS<br />
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2 dozen eggs, boiled<br />
6 tbsp. Mayonnaise<br />
2-1/2 tbsp. Dill Relish (I like Dell Dixie)<br />
2 teaspoons Worcestershire Sauce<br />
1-2 teaspoons Mustard<br />
Salt to taste<br />
Ziploc Bag<br />
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Place eggs into a large pot with enough cold water to cover and bring to a boil. Boil for 10 minutes.<br />
Remove the pot from heat and pour off the water. Let cool.<br />
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Peel the eggs and then cut in half lengthwise. Remove the yolks from the eggs, placing them in a medium mixing bowl. Place the white part of the egg in a deviled egg tray or a plate. <br />
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Using a hand mixer, add all the ingredients and mix well.</div>
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If the mixture seems to dry, add more mayo, dill relish, and mustard until you get it to a thick, paste-like consistency.<br />
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Open a gallon size ziploc bag and spoon in the yolk mixture and smoosh (how do you like that recipe lingo?) all of the way down to the bottom of the bag.<br />
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Cut a small piece of one of the corners off. </div>
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Close the bag and then remove the air...twist the bag one or two rotations holding the bag in the corner of your hand between the thumb and your index finger.<br />
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Squeeze the mixture into each egg half.</div>
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Top with your choice of ingredients...pimentos, bacon, paprika, etc.</div>
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Cover and refrigerate.</div>
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<span style="font-size: large;">ENJOY!</span></div>
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<a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/deviled-eggs?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE </a></div>
<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-77006397139811128332016-11-28T19:22:00.003-08:002016-11-30T21:01:42.609-08:00<div class="separator" style="clear: both; text-align: center;">
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MEXICAN CHICKEN VEGETABLE SOUP<br />
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2 lbs. Boneless Chicken breasts and thighs, sprinkled liberally with TexJoy Steak Seasoning and Garlic Powder. Bake in 400 degree oven for approximately 30 minutes or until chicken is 165 degrees.<br />
2-3 tbsp. Olive Oil<br />
1 cup chopped green onions<br />
1/2 cup chopped onion<br />
1/2 Large Poblano Pepper, chopped<br />
1/2 Medium Green or Red Bell Pepper<br />
8 Garlic Cloves, chopped<br />
4 Celery Stalks, chopped<br />
10 Baby Carrots, chopped into bite size pieces<br />
1 can Rotel Tomatoes, (I used the one with lime juice and cilantro)<br />
3 quarts Homemade Chicken Stock or Campbell's Chicken Broth (this is an approximate amount. You may want to add more broth or water depending on how much liquid you like in your soup)<br />
1 small bag frozen Baby Lima Beans<br />
1 small bag frozen Sweet Corn<br />
1 large Yellow Squash, sliced into bite size pieces<br />
6-8 Baby Bella Mushrooms, sliced (can use mushroom of your choice)<br />
1/3 cup Cilantro, minced<br />
2 Dried Red Chiles (optional)<br />
Salt and Pepper<br />
Toppings: Chopped avocado, shredded cheese, green onions, fresh chopped cilantro<br />
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In a large soup pot, add olive oil and first 7 ingredients. Saute on low to medium heat until onion is transluscent.<br />
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Add the Rotel tomatoes and chicken stock.<br />
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Chop the chicken and add to the soup, along with the rest of the ingredients. Cook for another 30 minutes or longer. Serve with toppings.<br />
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<span style="font-size: large;">ENJOY!</span></div>
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<span style="font-size: large;"><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/mexican-chicken-vegetable-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE</a></span></div>
<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-14186916827696917942016-08-21T21:05:00.000-07:002016-08-22T11:13:32.891-07:00PIONEER WOMAN'S CURRIED CHICKEN SALAD<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Pioneer Woman's Curried Chicken Salad on Parmesan Crisps</td></tr>
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I have my favorite chicken salad that I have been making for years. I posted the recipe on this blog a few years ago. (click<a href="http://littlemagnoliakitchen.blogspot.com/2013/08/chicken-salad.html"> here </a>for recipe) It is full of wonderful ingredients like grapes and almonds. I have made that recipe like a million times (I may be exaggerating just a little). Anyway, I was watching Pioneer Woman the other day and she was testing recipes for her new restaurant...which is now on my bucket list! She made two different versions of chicken salad...one was like my recipe and one was called Curried Chicken Salad. She served it to 6 of her friends and family and let them choose which one they like best. Yep...you guessed it...they chose the curried version hands down. Well that got my curiosity up and I decided I needed to see what was so great about adding curry to the chicken salad.<br />
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First of all, I don't think I have ever had curry in anything I have eaten. I know, I have lived a sheltered life. Second of all, I don't even know what curry is! My son, the chef, explained that there are different kinds of curry with different ingredients with different measurements. Oh geez Louise...this is getting out of my comfort zone and out of my very small culinary world! But I am so intrigued by Pioneer Woman's little contest and findings that I keep moving forward. <br />
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I chose a curry powder that had tumeric, fenugreek, and coriander as the first three ingredients. It was by a company called Morton & Bassett. So, with that obstacle conquered I was ready to start putting ingredients together. <br />
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I decided to make both chicken salads...my tried and true recipe and the curried version. I changed both of them up a little by using baked chicken breasts. I have always used canned chicken and Pioneer Woman uses an entire roasted chicken. I sprinkled them liberally with garlic powder and garlic salt. Since I didn't know anything about curry powder, I didn't want to use a spice that would conflict and I think garlic was definitely the right choice. <br />
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The results....the curried chicken salad was full of amazing flavor. I absolutely loved it. I feel like I have been living in a culinary bubble and I just popped out of it...yayyyy for me! It was very creamy from the mayo and yogurt, but it was crunchy too because of the almonds and celery. It had just the right amount of sweetness from the raisins and sugar but the flavor was boosted with the salt and pepper. I just love sugar and salt together....example my watermelon with salt sprinkled on or an apple with a little sugar on it...but I divert. Bottom line....I like my sugar with a little bit of salt.<br />
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Conclusion: I like them both and I cannot choose! I am definitely keeping my recipe but I definitely going to make the curry chicken salad too. Why do I have to choose...I don't and that makes my world a little better and a little bigger.<br />
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<b>CURRIED CHICKEN SALAD</b><br />
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2-1/2 pounds Chicken Breasts (5 or 6 large)<br />
Garlic Powder and Garlic Salt<br />
3/4 Cup Golden Raisins<br />
1/2 Cup Slivered Almonds<br />
4 Green Onions, chopped<br />
3 Stalks Celery, chopped very small<br />
1/2 Cup Mayonnaise<br />
1/2 Cup Plain Greek Yogurt<br />
1/4 cup Heavy Cream<br />
3 Tablespoons Curry Powder<br />
2 Tablespoons Fresh Cilantro, chopped<br />
1 Tablespoons Brown Sugar<br />
Salt and Freshly Ground Black Pepper<br />
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Sprinkle the chicken breasts liberally with garlic powder and garlic salt.<br />
Bake in a 400 degree over until done, approximately 45 minutes depending on size of chicken breasts or until a instant-read temperature probe inserted into the center of the breast reads 165 degrees<br />
Chop into small bite-size pieces and place in a large bowl.<br />
Add raisins, almonds, onions, and celery to the chicken and set aside.<br />
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In a small bowl, combine the mayonnaise, yogurt, heavy cream, curry powder, cilantro, brown sugar, and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning.<br />
Allow to chill for several hours or overnight.<br />
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Serve over mixed greens or bread of your choice. (it is good no matter how you serve it)<br />
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Serves 6 people easily<br />
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<span style="font-size: large;">ENJOY!</span></div>
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<div style="text-align: center;">
<a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/curried-chicken-salad-by-pioneer-woman-slightly-modified?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="font-size: large;">CLICK HERE FOR PRINTABLE RECIPE</span></a></div>
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<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com1tag:blogger.com,1999:blog-1552360058906924421.post-84598941452309144292016-08-15T20:08:00.006-07:002016-08-15T20:11:17.416-07:00PIE CRUST <div class="separator" style="clear: both; text-align: center;">
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Today was life changing! I made a homemade pie crust for my first time ever. LoL!<br />
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I don't know why I waited because it was literally the easiest thing I did all day. It was so flaky and so light that I am still a little giddy! I used Pioneer Woman's recipe and it took me less than 10 minutes to make it and then another 15 minutes to let it cool in the freezer. So, 25 minutes later I have a pie dough that, when baked, beat any bought pie crust I have ever had. There is seriously no comparison! <br />
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Thank you Pioneer Woman...I am high "five-ing" you from my Little Magnolia Kitchen!<br />
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HOMEMADE PIE CRUST<br />
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3 Cups All Purpose Flour<br />
3/4 Cups Shortening<br />
1-1/2 Sticks (12 tablespoons) Salted Butter (Cold)<br />
1 Egg, Beaten<br />
5 Tablespoons Cold Water<br />
1 Tablespoon White Vinegar<br />
1 Teaspoon Salt<br />
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Put the flour in a large bowl.<br />
With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 to 4 minutes.<br />
In a small bowl, beat the egg with a fork and pour it into the flour mixture.<br />
Add the cold water, white vinegar, and salt. Stir gently to combine.<br />
Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag.<br />
Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later.<br />
Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it is still a good idea to put them in the freezer for 15-20 minutes to chill) Note: I did this and then I had to wait for 15 minutes before I could work with the dough. I am thinking that I might try 5 minutes next time.<br />
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.<br />
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<span style="font-size: large;">ENJOY!</span></div>
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<span style="font-size: large;"><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/pie-crust?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE</a></span></div>
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Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-61935050560122765502016-08-03T19:23:00.001-07:002016-08-06T06:03:04.839-07:00SIRLOIN VEGETABLE SOUP<br />
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I was in a hurry the other day....like most days...but I still really wanted to eat something homemade. I also wanted to cook something that my little 3 year old grandson might eat. So, after wracking my brain, I finally decided to make a soup. <br />
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I have never made this soup before. I actually used Pioneer Woman's Hamburger Soup recipe as a guide because I figured it would be the best. But, I changed it, of course. I wanted more depth of flavor so I kept adding garlic, spices, onions, worcestershire, etc. I did not add anything spicy because of my grandson. It was a hit. My husband said it was the best soup he had ever eaten...so he got his picture in the post (don't tell him though, he was just being goofy in this pic). My grandson didn't eat any of it. Ugh! But he is 3 so ya just never know! Haha! He actually ate a peanut butter and jelly sandwich which is always a good choice and if I had a picture of him eating that, I would've posted it because he is just so precious!<br />
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This soup was done from start to finish in 45 minutes. The potatoes take the longest so the smaller they are, the quicker the soup cooks. Pioneer Woman's recipe called for carrots, but no baby lima beans or corn. I didn't have any carrots but I had the other ingredients so that is what I used. This soup is versatile and you can switch out veggies for the ones you like. You could serve this with rice or tortillas. And it is so full of flavor! It is a recipe that I will be making over and over again! <br />
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SIRLOIN VEGETABLE SOUP<br />
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2-1/2 lbs. Ground Sirloin<br />
Garlic Powder (I use a lot)<br />
Salt and Pepper<br />
4 Green Onions, chopped<br />
1 Medium Onion<br />
3 Stalks Celery, chopped<br />
6 Cloves Garlic, minced<br />
1 Green Bell Pepper, diced<br />
1 Red Bell Pepper, diced<br />
1 Yellow Bell Pepper, diced<br />
4 Red New Potatoes, peeled and chopped<br />
1 regular bag frozen Corn<br />
1 regular bag frozen Baby Lima Beans<br />
3-10 ounce cans Campbell's Beef Broth<br />
2-10 ounce cans Water<br />
2 teaspoons dried Oregano<br />
1 teaspoon Cumin<br />
1 teaspoon Italian Seasoning<br />
Garlic Powder (1-2 tablespoons or more...I don't think there is such a thing as too much garlic)<br />
1 teaspoon Worcestershire Sauce<br />
2-10 ounce cans Mild Rotel Tomatoes and Chiles<br />
1-6 ounce can Tomato Paste<br />
Red Chili Flakes or Cayenne Pepper or Hot Sauce for heat (if desired)<br />
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Place the meat in a large Dutch Oven and add green onions, onions, garlic, celery and a lot of garlic powder. Also, add salt and pepper at this time to the meat. Cook until the meat in done and then drain the grease.<br />
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Return to the stove and add the rest of the ingredients. Return to a boil, then reduce heat and cook until the potatoes are tender. Salt to taste. Top with shredded cheese and/or chopped green onions, if desired. Serve with cornbread or garlic bread.<br />
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<div style="text-align: center;">
<span style="font-size: large;">ENJOY!</span></div>
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<div style="text-align: center;">
<span style="font-size: large;"><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/sirloin-vegetable-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE</a></span></div>
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<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com2tag:blogger.com,1999:blog-1552360058906924421.post-76416110591605026532015-06-09T18:52:00.001-07:002015-06-10T05:22:28.930-07:00BREAKFAST CASSEROLE<div class="separator" style="clear: both; text-align: center;">
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This casserole is going down as my new favorite large-crowd breakfast dish! Actually, this can be halved so it is going down as my new favorite breakfast dish...period! It is so versatile and you can take it in any flavor direction that you want just by changing your spices.<br />
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I wasn't sure how this recipe was going to turn out so I didn't take a lot of pictures. In fact, I only took two! So wish I would've taken a picture of the layers of cheesy eggs, on top of sausage, on top of golden fried potatoes. It was pure divine yumminess. Not guilt-free, but this isn't something I would eat everyday. I probably will save this dish for special times such as Christmas morning, brunch with friends, or when I have company!<br />
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My son made a dish similar to this while we were on vacation. I called him to ask him what he put in it but he didn't write it down, or have a recipe either. He just combined flavors that he liked, so I just did the same thing. <br />
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I have never cooked Chorizo sausage but I will be cooking it from here on out. It was packed with so much spicy flavor that it brought the casserole up a notch...or two....or three!! My son used fresh, russet potatoes in his casserole but I just didn't want to go to the trouble. I was looking for a shortcut and I thought of the potatoes. I didn't want to have to get up early to peel and chop potatoes and the OreIdas do all the work for you, so there you go. However, if you want to make it all completely from scratch, then you definitely could.<br />
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I used three different skillets only because I didn't have a recipe and had not thought the whole thing through. But, I wrote this recipe to help, you and me both, cut down on the amount of skillets used and therefore, cut down the amount of cleanup involved. I love to cook but I HATE to clean up!<br />
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I made this for breakfast for friends and I served it with Salsa, fruit, and blueberry muffins. My husband came home and ate it for lunch. It is one of those dishes that can be served all day long, and, actually, for any meal. <br />
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Invite some friends over for this breakfast casserole and coffee...it is a great way to start the Summer off right! <br />
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HAPPY SUMMERTIME Y'ALL!<br />
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<b><span style="font-size: large;">BREAKFAST CASSEROLE</span></b></div>
<div style="text-align: center;">
(Serves 8-10 depending on what else is served and how big the appetites are)</div>
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1 - 32 ounce bag frozen Ore Ida Diced Potatoes<br />
4 Tablespoons Canola Oil<br />
2 teaspoons Chili Powder<br />
1 teaspoon Cumin<br />
Salt and Pepper to season the potatoes<br />
1 lb. Chorizo Sausage<br />
1 lb. Breakfast Sausage (I used Owen's Mild)<br />
16 Eggs<br />
1/4 cup Sour Cream<br />
Salt and Pepper to season the eggs<br />
1 medium Onion, diced<br />
1 bunch Green Onions, chopped <br />
1 medium Poblano Pepper, diced<br />
4 cloves Garlic, minced<br />
1/4 cup Cilantro, chopped<br />
2 cups Cheddar Cheese, shredded<br />
2 teaspoons Chili Powder<br />
1 teaspoon Cumin<br />
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1. In a large non-stick skillet over medium high heat, heat the canola oil. <br />
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2. Add the Potatoes and sprinkle the chili powder, cumin, salt and pepper over them.<br />
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3. Cook the potatoes, without turning, for about 10 minutes. Turn the potatoes and cook another 7-10 minutes until golden brown.<br />
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4. Spray a 13 X 9 baking dish with Pam and then place the potatoes in evenly.<br />
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5. In the skillet you cooked the potatoes, or another skillet, brown the chorizo and the breakfast sausage. Scoop the cooked sausage onto the potatoes evenly.<br />
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6. You can either save some of the grease from the cooked sausage or you can start fresh with canola oil or butter to saute the veggies.<br />
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7. In the skillet you used for the sausage or another skillet and using about 2-3 tablespoons of the sausage grease, canola oil, or butter, add the onion, green onions, garlic, and poblano pepper. Cook until softened.<br />
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8. Whisk or beat the eggs and the sour cream. Add the cooked veggies, cilantro, cheese, chili powder, cumin and salt and pepper to taste. Stir to combine.<br />
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9. Pour the egg mixture over the potato and sausage mixture.<br />
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10. Bake at 350 Degrees for 35-45 minutes until golden brown and center is set.<br />
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<span style="font-size: large;">ENJOY!</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/breakfast-casserole?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE</a></span></div>
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<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-63026262705681178622015-03-27T19:29:00.002-07:002015-04-08T15:22:01.988-07:00TWICE BAKED POTATOES<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">TWICE BAKED POTATOES</span></div>
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<span style="font-size: large;">4 large Baking Potatoes</span></div>
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<span style="font-size: large;">8 slices Bacon, cooked until crispy, divide in half</span></div>
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<span style="font-size: large;">1 cup Sour Cream</span></div>
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<span style="font-size: large;">1/2 cup Milk</span></div>
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<span style="font-size: large;">4 tablespoons Butter</span></div>
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<span style="font-size: large;">1/2 teaspoon Salt</span></div>
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<span style="font-size: large;">1/2 teaspoon Pepper</span></div>
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<span style="font-size: large;">1 cup shredded Cheddar Cheese, divided in half</span></div>
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<span style="font-size: large;">8 Green Onions, chopped and divided in half</span></div>
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<span style="font-size: large;">Preheat oven to 400 Degrees.</span></div>
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<span style="font-size: large;">Bake for 1 hour or until a fork goes through the middle of the potato with ease. The time will depend on the size of the potato.</span></div>
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<span style="font-size: large;">When potatoes are done, set aside for 10-15 minutes to let them cool a little bit.</span></div>
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<span style="font-size: large;">Decrease heat in the oven to 350 Degrees.</span></div>
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<span style="font-size: large;">Slice the potatoes in half lengthwise and scoop out the middle.</span></div>
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<span style="font-size: large;">Place the potatoes on a baking sheet.</span></div>
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<span style="font-size: large;">Put the scooped out potato in a large bowl and add the butter and half of the cheese.</span></div>
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<span style="font-size: large;">When cheese is melted, add the sour cream, butter, milk, half of the green onions, half of the bacon, salt and pepper. Mix by hand, or with an electric hand mixer, until all are incorporated.</span></div>
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<span style="font-size: large;">Spoon evenly into each potato and top with the rest of the cheese, green onions and bacon.</span></div>
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<span style="font-size: large;">Place in the oven for an additional 15 minutes or until the cheese is melted on top.</span></div>
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<span style="font-size: large;">Serve immediately.</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">ENJOY!</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/twice-baked-potatoes?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE!</a></span></div>
Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-54856811292509371562015-03-24T07:04:00.002-07:002015-03-24T07:04:56.645-07:00<b><span style="font-size: large;"><br /></span></b>
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<b><span style="font-size: large;">KEY LIME PIE</span></b></div>
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<u><b>Graham Cracker Crust</b></u><br />
<br />
Preheat Oven to 375 Degrees.<br />
<br />
18 Graham Cracker Squares (1 package (not box) equals this amount)<br />
6 tablespoons Butter, melted<br />
1/4 cup Granulated Sugar<br />
<br />
Place graham crackers in a food processor and process until they are finely ground.<br />
<br />
Combine the graham crackers crumbs with the melted butter and sugar and mix until well combined.<br />
<br />
Press into the bottom and up the sides of a 9 inch pie plate.<br />
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Bake for 7-9 minutes.<br />
<br />
Remove from oven and place on a cooling rack.<br />
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Bump oven temperature down to 350 Degrees for the pie filling.<br />
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<b><u>Filling:</u></b><br />
<br />
4 Egg Yolks<br />
(1) 14 ounce can Sweetened Condensed Milk<br />
2-1/2 ounces Key Lime Juice<br />
<br />
Combine egg yolks and milk at low speed. Slowly add juice.<br />
<br />
Pour into the pie crust.<br />
<br />
Bake at 350 Degrees for 12-15 minutes.<br />
<br />
Remove from oven and place on a cooling rack until completely cooled.<br />
<br />
Top with Fresh Whipped Cream<br />
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<b><u>Whipped Cream Topping:</u></b><br />
<b><u><br /></u></b>
1/2 Pint Heavy Whipping Cream<br />
1/8 cup Granulated Sugar<br />
1/2 teaspoon Vanilla<br />
<br />
For the best results, place your beaters and bowl in the freezer for about 15 minutes before starting this recipe.<br />
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Take beaters and bowl out of freezer and pour all the ingredients into the bowl.<br />
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Beat at high speed until it is creamy and thick, approximately 2-3 minutes.<br />
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Spoon on top of your COOLED Key Lime Pie and place in the refrigerator until ready to serve.<br />
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<b><span style="font-size: large;">ENJOY!</span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><br /></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/key-lime-pie?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE</a></span></b></div>
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<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-83974951033003722792015-03-13T07:19:00.000-07:002015-03-13T14:23:04.477-07:00MINI CHICKEN AND BROCCOLI POT PIES<div class="separator" style="clear: both; text-align: center;">
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A friend of mine, Debbie Holst Gutierrez, alerted me to the fact that it was National "Pi" Day. Not your ordinary Pie day, but she was making this really scrumptious looking Dark Chocolate Salted Caramel Oreo Pie, Well this got me to thinking that I should "celebrate" this day too. And that is why I ended up making these little delights.<br />
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I saw these the other day on Giada At Home, and since my 2 year old grandson, Alex, loves chicken and he loves broccoli, I thought these would be the perfect little bite-sized pot pies for his little hands. He didn't eat one because he saw his other "love" on the counter moments before we ate....Macaroni and Cheese....it wins out everytime. Oh well, I enjoyed making them and they were packed with really fabulous flavors. <br />
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I will say that these are a little time consuming so if you do not have time, just go ahead and using this filling to making one big pot pie. You will have to cook longer...maybe 30-45 minutes and probably back the heat down a little, but they would still be good. In fact, I did both. I doubled this recipe and made the mini's, and also made some individual pot pies that would feed 2 a piece. I served this with a fruit salad but I think carrots would be great too.<br />
<br />
They looked like little mini-quiches. Wouldn't these be cute for a brunch or a bridal/baby shower? I think they would be cute to announce that you are having a baby and make everything on the plate little, like little baby carrots, little new potatoes, etc. They would also be perfect if you were announcing that you were having a new little grandbaby like I am!! <br />
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YES!!!! I AM HAVING A NEW GRANDBABY!!! <br />
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AND IT IS A BOY!!!!<br />
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AND HE IS DUE IN SEPTEMBER!!!<br />
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How is that for an announcement?? Haha!!<br />
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My daughter, Crystal and her boyfriend Ryan are expecting their first baby boy mid-September. We are over the moon excited about this new little blessing that is on his precious little way. This Nannie's heart swells every time I think about it!<br />
<br />
I think your kids will love these, but I loved them just as much....and the extra bonus was that I am expecting a very wonderful package in September!! Love to you all!<br />
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MINI CHICKEN AND BROCCOLI POT PIES<br />
(Makes 12 Minis)<br />
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Preheat oven to 400 degrees<br />
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1 Box of Refrigerated Pie Dough (2 10-inch pie rounds...I used Pillsbury)<br />
2 tablespoons Flour<br />
2 tablespoons Butter<br />
2 Garlic Cloves, minced<br />
3/4 - 1 cup Whole Milk, room temperature<br />
1/4 cup of shredded Parmesan Cheese (fresh grated is the best)<br />
Salt and Pepper to your liking<br />
1 cup Rotisserie Chicken Breast, chopped small<br />
1 cup fresh Broccoli, steamed and chopped small<br />
1 egg, beaten<br />
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Melt the butter in a medium saucepan. Add your garlic and saute for about 30 seconds. Stir in the flour and cook for about a minute to remove the raw flour taste.<br />
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Whisk in the milk, stirring constantly to avoid lumps. Stir until thickened like a gravy.<br />
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Add the Parmesan Cheese and stir to combine.<br />
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Taste now to see if you need more salt. Add pepper to your liking.<br />
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Add the chicken and the broccoli. Stir to coat the pieces. Remove from heat and set aside.<br />
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Using a 3 inch round cookie cutter, cut out 12 rounds.<br />
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Using a 2 inch round cookie cutter, cut out 12 rounds.<br />
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Grease your mini muffin pan. I use spray Olive Oil.<br />
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Place one 3 inch round in each hole of the miniature muffin pan and work to make sure it is even and comes out of the opening at the top a little all around. Lightly flatten the edges.<br />
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Put a small amount of chicken/broccoli filling in each hole. Not too much, because you do not want that coming out. <br />
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Using a pastry brush, brush some of the egg mixture around the flattened edges and place the 2 inch round piece of pastry on top. The egg acts like a glue. Lightly, mash to seal the edges. After this step, you could use a fork to lightly make marks all around the edge....it just looks cute.<br />
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Brush a little more of the beaten egg on top. It turns the top a beautiful, golden brown when baking.<br />
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Next, make a slit on top of each mini pot pie so that the steam can escape while cooking.<br />
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Place in the oven for 15-18 minutes.<br />
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When they come out, I would let them rest for about 5 minutes before attempting to remove them from the muffin pan. When they are cool, they come out perfectly but when they are hot, they need a little coaxing.<br />
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I just got a small pan and placed it gently on top of the muffins, so not to mash them. Then I flipped them slowly upside-down and just left them like that for about 30 seconds. There may be some that are stubborn so if you can wait just a few more minutes, they should come right out or you can try "helping" out of their spots.<br />
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And there you go, little mini Chicken and Broccoli Pot Pies. <br />
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ENJOY!<br />
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<a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/mini-chicken-and-broccoli-pot-pies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE</a><br />
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<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-10953386967041055582015-03-03T14:13:00.001-08:002015-03-03T17:26:53.118-08:00CHICKEN ENCHILADA SOUP<div class="separator" style="clear: both; text-align: center;">
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Yesterday, I had painters at my house so I couldn't go anywhere. I kind of like it when that happens. It means I have to stay home and I can just stay in the kitchen, where I love to be!<br />
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I had chicken, some fresh thyme, fresh oregano and parmesan cheese so I was thinking I would make some kind of Chicken Italian soup. But, I had the Food Network on and someone was caramelzing onions. It looked so delicious that I started trying to figure out how I could incorporate those onions into my soup and then for some reason, I cannot tell you why, I thought Chicken Enchilada Soup sounded really good. So good in fact, I completely changed gears and went that route instead. <br />
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Now I have never made Chicken Enchilada Soup, I have only eaten it. My favorite is at Chili's restaurant, but I bet I haven't been to Chili's in 2 years or more. Every time I would go, I would always get the Chicken Enchilada Soup as a starter. Anyway, I don't know why, all of the sudden, I started craving it. I went online to get a base recipe of what an enchilada soup should have. One of the things it needed was masa flour. I had some in the pantry but, of course, it was out of date...I don't even remember using it, so it was oldddd. I already had everything else. I didn't go by the recipe, I just used it as a guide to get some of the foundation right like how much masa flour to how much liquid. Aside from that, I did my own thing. I added and tasted, and added and tasted and then to figure out what needs to be added. Yesterday, I had a helper. My taster was my daughter Holly and she was a big help. We added a couple of things that made the difference between a good soup and an awesome soup!<br />
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Since this is my first time to develop and make this recipe, I have only tried it with caramelized onions, so I don't know if just sauteing them would be enough or not...sorry. But really, these onions do not have to be full out caramelized. Even slightly caramelized would enhance the flavors of this soup.<br />
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I made some mini Jalapeno Cheddar Cornbread Muffins to go with this and they were just the perfect thing to amp up the flavor even more. <br />
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This recipe is going on my favorite list....I love it when that happens!<br />
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<b><span style="font-size: large;">CHICKEN ENCHILADA SOUP</span></b></div>
<div style="text-align: center;">
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<div style="text-align: center;">
2 pounds Chicken Breasts</div>
<div style="text-align: center;">
Garlic Powder</div>
<div style="text-align: center;">
Steak Seasoning</div>
<div style="text-align: center;">
1 large Onion, chopped</div>
<div style="text-align: center;">
2 tablespoons Butter</div>
<div style="text-align: center;">
2 tablespoons Granulated Sugar</div>
<div style="text-align: center;">
6 Garlic Cloves</div>
<div style="text-align: center;">
1/2 - 1 large Poblano Pepper, chopped</div>
<div style="text-align: center;">
1 Package McCormick Enchilada Sauce Mix</div>
<div style="text-align: center;">
1- 8 ounce can Tomato Sauce</div>
<div style="text-align: center;">
1-1/2 cups Water</div>
<div style="text-align: center;">
6 cans Campbell's Chicken Broth</div>
<div style="text-align: center;">
2 cups Water</div>
<div style="text-align: center;">
2 cups Masa Flour</div>
<div style="text-align: center;">
1 Cup Water</div>
<div style="text-align: center;">
2 tablespoons Chili Powder</div>
<div style="text-align: center;">
2 teaspoons Cumin</div>
<div style="text-align: center;">
1 - 10 ounce bag of frozen Corn </div>
<div style="text-align: center;">
Optional: 1 or 2 cans of Black Beans</div>
<div style="text-align: center;">
8 ounce Sharp Cheddar Cheese, chopped into chunks</div>
<div style="text-align: center;">
Salt to Taste.</div>
<div style="text-align: center;">
<b><u>Toppings:</u></b></div>
<div style="text-align: center;">
Charred Corn</div>
<div style="text-align: center;">
Shredded Cheddar Cheese</div>
<div style="text-align: center;">
Cilantro</div>
<div style="text-align: center;">
Green Onions</div>
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<div style="text-align: center;">
1. Season chicken breasts heavily with garlic powder and steak seasoning.</div>
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2. Place in a 400 degree oven for 45 minutes or until done. This will depend on the thickness of the breasts.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3X_I440VIn3n8vjqGGVGn8My3Z5S6ysiKDCIhPN55zg_lnORXNTiYo2IC4U2KlnNuwQCVZOFlPiwuDuc_ZHO7dYpwBWr3Rb2mWpdRjbYdDplniteDLgc4k38sIlL_zU_A3HGl8LRn170/s1600/soup+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3X_I440VIn3n8vjqGGVGn8My3Z5S6ysiKDCIhPN55zg_lnORXNTiYo2IC4U2KlnNuwQCVZOFlPiwuDuc_ZHO7dYpwBWr3Rb2mWpdRjbYdDplniteDLgc4k38sIlL_zU_A3HGl8LRn170/s1600/soup+2.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I only used the breasts...I saved the thighs for something else.</td></tr>
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3. In a small pot, make the enchilada sauce according to the directions on the package. Set aside.</div>
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4. In a soup pot, melt butter, add sugar and stir. Add the onions and and cook on medium high heat, stirring frequently, until the onions are medium brown in color. </div>
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5. Add garlic and cook for about 2 minutes.</div>
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6. Add poblano pepper and cook for another 3-5 minutes.</div>
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7. Add the Chicken Broth and stir well over medium to high heat.</div>
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8. Combine the Masa and 2 cups of water and whisk until creamy and all is dissolved.</div>
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9. Whisk into the soup mixture until it is all mixed in well.</div>
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10. Add the last cup of water and stir.</div>
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11. Add all of the the Enchilada Sauce.</div>
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12. Sprinkle in the chili powder, cumin and stir until all is combined well.</div>
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13. Add frozen corn.</div>
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14. Add the chunk cheese and stir until all is melted and incorporated.</div>
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15. Add your chopped chicken breasts. </div>
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16. Let cook for about 15 minutes.</div>
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17. Now is the time to add salt, if needed. Taste first but remember that Salt is a flavor enhancer so don't be shy!</div>
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Top with your choice of toppings.</div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>ENJOY!</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/chicken-enchilada-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="font-size: large;"><b>CLICK HERE FOR PRINTABLE RECIPE</b></span></a></div>
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<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-37709362504564940392015-02-27T08:17:00.000-08:002015-02-27T08:18:10.447-08:00BEST YOGURT PARFAIT EVER<div class="separator" style="clear: both; text-align: center;">
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Now tell me, doesn't this look like it is just going to be divine? I am here to tell you, IT IS!!<br />
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I was cleaning out a room the other day, getting ready for some remodeling, so I just had Pioneer Woman playing on the television. I looked up when she started talking about this little treat. She had me intrigued because she was just gushing over this Greek Yogurt (that is an anomaly to me...not a fan). She said her Mom taught her how to make it and she described it as "the best thing she has ever put in her mouth"! <br />
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I have been battling a sinus infection and on antibiotics, for what seems forever. I was just thinking that I needed to be eating some yogurt to get some of that balance back in my gut, so she had me there too. I watched her make it and it was simple enough, but what she did to the yogurt is where she got me hooked into trying it.<br />
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She started off with a container of Greek Yogurt but then she added heavy cream, brown sugar, and vanilla, and then finished it by layering it with fresh assorted berries. I went to the store the next day and made it this morning.<br />
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I could not put my spoon down, it was just that good. I know it has sugar and heavy cream but surely the yogurt and fresh berries cancels out any bad that could do....please tell me that is the truth!! What a perfect little dish for serving to your family for breakfast, your girlfriends for brunch, or just for anytime you want a snack or light dessert....I so think this could be considered dessert : )<br />
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It took me less than 5 minutes to mix up...20 minutes in the fridge...3 minutes to assemble....what could be easier or less trouble. I think I can safely say that this would make a Greek Yogurt lover out of any hater! Try it and let me know!<br />
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<b><span style="font-size: large;">BEST YOGURT PARFAIT EVER</span></b></div>
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(1) 17.5 ounce container Greek Yogurt (I used Fage)</div>
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1/2 cup Heavy Cream</div>
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1/2 cup Brown Sugar (I used half light and half brown sugar, but it could be either and be great)</div>
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1 teaspoon Vanilla</div>
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Assorted Berries</div>
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Almonds, Walnuts, Granola</div>
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Extra Brown Sugar</div>
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Spoon the container of yogurt into a medium size bowl.</div>
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Add 1/2 cup heavy cream and teaspoon of vanilla to the yogurt. Using a whisk, combine until well incorporated and creamy.</div>
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Sprinkle the 1/2 cup of brown sugar over the top of the yogurt mixture but </div>
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<b>DO NOT STIR</b>.</div>
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Cover with plastic wrap and place in refrigerator for at least 20 minutes.</div>
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In a parfait glass, or a small bowl, put a handful of berries.</div>
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DO NOT stir the brown sugar into the yogurt, but rather just dip your spoon all the way to the bottom and back up again grabbing some of the yogurt with the brown sugar, and dollop onto the fruit. Repeat.</div>
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Top with a little bit of brown sugar, granola, nuts, if you like.</div>
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<b><span style="font-size: large;">ENJOY!</span></b></div>
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<a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/best-yogurt-parfait-ever?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><br /></a></div>
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<span style="font-size: large;"><b><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/best-yogurt-parfait-ever?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE</a></b></span></div>
Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-65583551491675575872015-02-20T17:10:00.000-08:002015-02-21T07:07:46.330-08:00SUSIE'S SUGAR COOKIE FRUIT TART (formerly and affectionately known as Fruit Pizza)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80-pY7CHh5BaeZU-vXpNAwstoFGxmP2msEZVJauMNfAIVhhYzvoj5r4cfCkiyvB8_EEGQqbGmoCF08RI957zc1Fhz9bq1xRthTfuIDPljDJazDokT6j1eG_eLdiiaDAlKFAS8n3XKAuc/s1600/IMG_6580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80-pY7CHh5BaeZU-vXpNAwstoFGxmP2msEZVJauMNfAIVhhYzvoj5r4cfCkiyvB8_EEGQqbGmoCF08RI957zc1Fhz9bq1xRthTfuIDPljDJazDokT6j1eG_eLdiiaDAlKFAS8n3XKAuc/s1600/IMG_6580.JPG" height="266" width="400" /></a></div>
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<span style="font-size: large;">If you add fruit to a dessert, it makes it healthy....right? Makes sense to me and so that is how it shall be...bippity, boppity, boo!</span><br />
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<span style="font-size: large;">My daughter just turned 27 years old last week and we celebrated with a shopping trip and overnight stay in Houston.</span> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx8Knb0keZ91dfT2SEzSep1f9SD_QmZy0pFvL-SDtVSkvvth7JNdOYsPu_p3PEWRgLXo2xJJgRGnVLXlx4NkGMQawrz_qTuxHYcm7XaCKOMf-vB_7m1aM42uNZObO8hqpeoYm2sjrXMM/s1600/Photo+Feb+13,+9+04+56+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx8Knb0keZ91dfT2SEzSep1f9SD_QmZy0pFvL-SDtVSkvvth7JNdOYsPu_p3PEWRgLXo2xJJgRGnVLXlx4NkGMQawrz_qTuxHYcm7XaCKOMf-vB_7m1aM42uNZObO8hqpeoYm2sjrXMM/s1600/Photo+Feb+13,+9+04+56+PM.jpg" height="400" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">One of my favorite pictures from that birthday trip!</span></td></tr>
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<span style="font-size: large;">I always cook for my babies, (my kids no matter their age), for their birthdays so we kept the celebration going and ended it last night with this delightful little piece of dessert heaven. This would be such a fun dessert to make with little ones. They could mash the cookie dough into the pan, spread the frosting and place their fruit in any design they would like! How fun for them and it lets them be creative. My grandson was more into running and dropping my tomatoes on the floor. LoL!! I stopped and got a picture because he is only going to be little once and I love seeing him happy!</span> <span style="font-size: large;">Actually, in all fairness, I</span> <span style="font-size: large;">think that at the time of decorating the cookie, he was totally immersed in the show Rio and this boy gets in a zone when a beloved movie like Horton Hears A Who or Madagascar or Toy Story is on the big screen! Ha!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Do not underestimate my ability to find a way to share a pic or 2 or 3 of my grandbaby! LoL!</span></td></tr>
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<span style="font-size: large;">The name, Fruit Pizza, just does not do this dish justice. I mean it has a sugar cookie crust, so already that is a pretty awesome dessert, then you add a cream cheese frosting, topped with lots of fresh, lovely fruit, and, at last, drizzled with a fruit juice glaze and to me that is more than it's name implies. What would be a good name....large fruit tart...mmm no...or fruit sensation....ehhhh....how about Sugar Cookie Fruit Tart....and let's name it after the sweet lady I got the recipe from...Susie. Susie's Sugar Cookie Fruit Tart...I think that sounds so much better! (excuse me while I go and change the name!)</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">I first tasted this dessert at my friend Kelly's house. Her mother-in-law had made it. It was so delicious, and I asked her for the recipe. She was very kind to share it with me. She passed away a few years ago, but I always think of her when I make this dish, so it's like a part of her still lives in my heart. I feel like that with several dishes that I make. I have my <a href="http://littlemagnoliakitchen.blogspot.com/2012/12/sock-it-to-me-cake.html">Sock It To Me Cake</a> that reminds me of my grandmother who passed when I was 10 years old and my Aunt Telle. Both of those amazing ladies were a big part of my younger years and they gave me many good memories of that time in my life. My favorite <a href="http://littlemagnoliakitchen.blogspot.com/2012/08/old-fashioned-potato-salad.html">Potato Salad</a> reminds me of my sweet friend, Dot, who left us on Thanksgiving Day last year. Her laugh and how she made you feel were the things that made her so special. The recipe for Cream of Potato-Broccoli soup reminds me of Glen, who was a neighbor and like a grandfather to my son Christopher. He actually passed away at the ballpark while he was attending his grandchildren's ballgame. So sad, but he left behind a wonderful legacy to all he knew. Those are just a few recipes, and I have many like that. I will blog them soon because I have been surrounded by wonderful cooks and bakers who have left a little piece of them behind in the recipes they have shared with me. </span><br />
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<span style="font-size: large;">I want you to know that it is perfectly fine to use store bought, refrigerated cookie dough. You may have to let it warm a little bit to be able to press it down in the pan, but it will be delicious and a time saver!</span><br />
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<span style="font-size: large;">Because this recipe has fresh fruit, it should be assembled the day you are planning on serving it. However, the cookie crust can be made a day or two in advance. I tossed around ideas of what shape and/or size to make. I thought it would be really cute to make large individual cookies, but I was short on time and decorating each cookie was a little more time consuming. I tossed around the idea of a round pizza baking stone, a round cake pan, and finally decided upon a 15 X 10 rectangular jelly roll pan. Before you put the sugar cookie dough in the pan, spray it with Baker's Joy and dust it with a little granulated sugar, then gently press the dough to the outer edges. It will feel very thin but it will rise in the oven and not be overly thick, which is how you want it to be. </span><br />
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<span style="font-size: large;">When it comes to fruit, you can use any fruit you like. It's best to use fruit that you can slice through such as blueberries, raspberries and not crispier ones like apples or cantaloupe. Also, you need the canned fruit for their juice(I used pineapple and mandarin oranges). Make sure they are well drained and save the juice for the drizzle. You do not want the juices to sit on top of the cream cheese or the cookie crust and make it soggy. The original recipe even called for Kiwi fruit, which are really good and pretty on this, but there weren't any that looked good at my store where I shop.</span><br />
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<span style="font-size: large;">Oh and I doubled the cream cheese mixture...because, in my little world, you can never have enough cream cheese mixed with pure sugar :</span> ) <br />
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<tr><td class="tr-caption" style="text-align: center;">I let my daughter do her own creating and decorating! (Well I might have made a few suggestions...ha!) Looks so pretty!</td></tr>
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<span style="font-size: large;">SUSIE'S SUGAR COOKIE FRUIT TART (formerly and affectionately known as Fruit Pizza)</span></div>
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<span style="font-size: large;">1/2 cup Salted Butter, room temperature</span><br />
<span style="font-size: large;">3/4 cup Granulated Sugar</span><br />
<span style="font-size: large;">1/4 teaspoon salt</span><br />
<span style="font-size: large;">1egg, room temperature (I place an egg in hot water to bring it to room temp)</span><br />
<span style="font-size: large;">1 teaspoon Cream of Tartar</span><br />
<span style="font-size: large;">1-1/2 cups All Purpose Flour</span><br />
<span style="font-size: large;">(1) 8 ounce package Cream Cheese</span><br />
<span style="font-size: large;">1/2 cup of Sugar</span><br />
<span style="font-size: large;">1 teaspoon Vanilla</span><br />
<span style="font-size: large;">1 pint Blueberries</span><br />
<span style="font-size: large;">1 pint Raspberries</span><br />
<span style="font-size: large;">1 quart Strawberries</span><br />
<span style="font-size: large;">3-4 Bananas</span><br />
<span style="font-size: large;">(1) 16-ounce can Mandarin Oranges (save the juice)</span><br />
<span style="font-size: large;">(1) 8-ounce can Pineapple Tidbits (save the juice)</span><br />
<span style="font-size: large;">(4) Kiwi Fruit can be substituted in place of any of the berries or bananas</span><br />
<span style="font-size: large;">2 tablespoons Cornstarch</span><br />
<span style="font-size: large;">1-2 tablespoons Granulated Sugar</span><br />
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<span style="font-size: large;">Preheat oven to 350 Degrees.</span><br />
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<span style="font-size: large;">In a medium bowl, cream the butter and sugar until fluffy. Add the salt and the egg and beat until well incorporated. Sprinkle the cream of tartar over the mixture and then add half of the flour. Mix until it is well incorporated and then add the remaining flour. </span><br />
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<span style="font-size: large;">Grease your baking pan or pizza pan and sprinkle with enough sugar to cover. Shake off excess sugar.</span><br />
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<span style="font-size: large;">Place cookie dough on pan and using your fingers, press until the cookie dough covers the pan from end to end, corner to corner.</span><br />
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<span style="font-size: large;">Place in a 350 degree oven for 9-11 minutes. I watch this very carefully. I take it out when the corners and edges are golden brown.</span><br />
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<span style="font-size: large;">Let it cool.</span><br />
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<span style="font-size: large;">In a medium bowl, blend the cream cheese, sugar and vanilla until smooth.</span><br />
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<span style="font-size: large;">Spread on top of the sugar cookie bottom. I leave just a little rim around the edge without frosting.</span><br />
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<span style="font-size: large;">Slice your fruit and use a circular design for a round pan or really any design you would like. This is the fun part....be creative! </span><br />
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<span style="font-size: large;">Combine the pineapple and mandarin orange juices with the 2 tablespoons cornstarch in a small microwave safe bowl. Microwave on high for 3 minutes, stopping to stir after 1 minute and then each one minute after. Spoon on top of fruit to seal.</span><br />
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<span style="font-size: large;"><strong>ENJOY!!</strong></span></div>
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<a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/sugar-cookie-fruit-tart-formerly-and-affectionately-known-as-fruit-pizza?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><strong><span style="font-size: large;">CLICK HERE FOR PRINTABLE RECIPE</span></strong></a><span style="font-size: large;"> </span></div>
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<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-15971064759612635532015-02-18T21:47:00.001-08:002015-02-19T08:11:48.946-08:00LASAGNA ROLLS<div class="separator" style="clear: both; text-align: center;">
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If you ever need a dish that feeds several people and makes a pretty presentation, well then this is the recipe for you. It tastes so delightful too! It is easy to make, it just takes a little bit of time.<br />
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As with most of the recipes I get from cookbooks, I changed this one up. I got the base recipe from Giada's Family Dinners and then made it my own. The recipe called for prosciutto but I wanted it to be more substantial and meaty like a lasagna so I used ground sirloin mixed with Italian sausage. Also, I used my own spaghetti sauce recipe. It makes a lot so I was able to make the sauce, use it for this recipe and freeze 2 large containers for later.<br />
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When I am having company over and I want to make a recipe I have never made before I usually do a run through. I make it ahead of time to see if it is good and what changes, if any, that I would like to make to it. When I made it the first time, it was really good but as I was eating it, I thought, I know what would make the flavors in this pop.....Melted Garlic Butter drizzled over the lasagna! I got almost giddy thinking about it...so weird, I know! I even made myself a note so I wouldn't forget to do it. I was right too!! Next time I am adding even more! That butter and garlic added to the meat and cheese mixture just before I rolled up the lasagna noodles took this recipe from being great to awesome. I mean, warm melted butter with fresh minced garlic....it just doesn't get much better! It's an easy recipe to double and I did that, but one lasagna roll was enough for me, along with a salad and garlic bread and then dessert. A man might eat two and I would probably plan on two if you are serving men, but I think most women would only eat one especially if you are fixing other things to go along with it.<br />
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This is a great recipe to play around with. My friend Babette made them this past weekend and she changed up the ingredients. I will say that my husband was not fond of the spinach and ricotta, so next time I may just make them like regular lasagna. One day I want to make veggie lasagna but I may have to give him some space before I break that out on him. Haha!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLiJEHFXm4UP5Ibh6RjpOo9_QCGto3_xWo_Tm8zNvWDzi8vb-aOP1AyvusuK88OVU6U0jpL1_HDKZlmG0lFXPu1eKwwzMg7JyxjnIM52s8L6dKxCQHIK-P7CGCggKkf49pHctFHp9TA0/s1600/Photo+Feb+18,+8+39+10+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLiJEHFXm4UP5Ibh6RjpOo9_QCGto3_xWo_Tm8zNvWDzi8vb-aOP1AyvusuK88OVU6U0jpL1_HDKZlmG0lFXPu1eKwwzMg7JyxjnIM52s8L6dKxCQHIK-P7CGCggKkf49pHctFHp9TA0/s1600/Photo+Feb+18,+8+39+10+PM.png" height="320" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I am so glad my friend, Babette, took this picture of this step so you can see what they look like before they are rolled.</td></tr>
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You really cannot mess up this recipe. It is one of those that even if you make a mistake, no one will ever know! Love those kind of recipes!! <br />
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You have got to try this dish....just remember the Garlic Butter!! Is your mouth-watering yet? <br />
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<strong><span style="font-size: large;">LASAGNA ROLLS</span></strong></div>
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Preheat oven to 400 Degrees</div>
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<strong><u>Bechemel Sauce</u></strong></div>
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3 tablespoons Butter</div>
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4 tablespoons All-Purpose Flour</div>
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1-1/4 cups Whole Milk</div>
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1 teaspoon Salt</div>
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1/8 teaspoon Freshly Ground Nutmeg</div>
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<strong><u>LASAGNA</u></strong></div>
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1 (15 ounce container Whole-Milk Ricotta Cheese</div>
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1 (10-ounce Box Frozen Chopped Spinach, thawed and squeezed dry</div>
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1 cup plus 2 tablespoons freshly Grated Parmesan Cheese</div>
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1/2 pound Ground Sirloin</div>
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1/2 pound Ground Italian Sausage</div>
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1 large Egg, lightly beaten</div>
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1 teaspoon Salt, plus more for pasta</div>
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1/2 teaspoon Freshly Ground Black Pepper</div>
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12 dried Lasagna Noodles</div>
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1/4 cup Salt</div>
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1/2 cup Olive Oil</div>
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1 stick Butter</div>
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6 cloves Garlic</div>
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2-3 Cups Spaghetti Sauce (<a href="http://littlemagnoliakitchen.blogspot.com/2015/01/mama-colichias-spaghetti-sauce.html">my recipe</a> or jar spaghetti sauce)</div>
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1 cup shredded Mozzarella Cheese</div>
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Melt the butter in a medium heavy saucepan over medium-low heat. Add the flour and cook for 3 minutes, whisking continuously. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk in the salt, pepper, and nutmeg.<br />
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In a skillet over medium to high heat, brown the sirloin and the Italian sausage until it is cooked thoroughly.<br />
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In a medium bowl, stir together the ricotta, spinach, and 1 cup of the Parmesan cheese, meat and sausage mixture, egg, the salt and the pepper, until well blended.<br />
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Melt butter and add minced garlic, mix well and set aside.<br />
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Bring a very large pot of water to a boil over high heat and add your salt and olive oil. Add the lasagna noodles and cook until just tender, but still firm to the bite, stirring frequently to prevent the noodles from sticking together. Keep an eye on these noodles so they do not get overdone because they will continue to cook in the oven. Drain. Arrange the noodles in a single layer on baking sheet to prevent them from sticking. I actually just laid out some wax paper and placed the noodles on them. <br />
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Preheat the oven to 400 degrees. Butter a 13 X 9 X 2 baking glass baking dish. Spread the cream sauce over the bottom of the prepared dish.<br />
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Lay out a lasagna noodle on a flat work surface, then spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Drizzle about 1-2 teaspoons of the garlic butter over the ricotta mixture. I didn't measure when I did mine and I think I used about 1 teaspoon. I felt like it could of used more so next time I will use 2 teaspoons but I love garlic. Roll up the noodles and arrange the rolls, seam side down and not touching one another atop the cream sauce. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of the spaghetti sauce over the lasagna rolls, sprinkle with a light amount of salt, then sprinkle with the mozzarella and remaining 2 tablespoons of Parmesan cheese. <br />
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Cover the dish tightly with foil. Bake until the rolls are heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top is golden, about 15 minutes longer. Let stand for 10 minutes.<br />
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Heat the remaining spaghetti sauce in a small, heavy saucepan over medium heat until hot. <br />
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Transfer sauce to a sauceboat and serve alongside.<br />
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<span style="font-size: large;"><strong>ENJOY!</strong></span></div>
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<strong><span style="font-size: large;"></span></strong> </div>
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<strong><span style="font-size: large;"><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/lasagna-rolls?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE</a></span></strong></div>
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<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-64256637390418043852015-02-11T20:27:00.001-08:002015-02-16T12:45:02.423-08:00MILK CHOCOLATE CHEESECAKE WITH FRESH WHIPPED TOPPING AND RASPBERRIES<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrquHGXh3obuh3Bjnl4gf4GiyF7dQ13UR92Lwvnvv-JTIC1NtjTDgix8AoCZinkmWvU2q4NRvz6c9F3wLfcnQlvHzz1fOeHnmsRu0yqwslFjmmJcdACj4VtPK8rhRx0zEOyoo0HXXh3E4/s1600/IMG_6520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrquHGXh3obuh3Bjnl4gf4GiyF7dQ13UR92Lwvnvv-JTIC1NtjTDgix8AoCZinkmWvU2q4NRvz6c9F3wLfcnQlvHzz1fOeHnmsRu0yqwslFjmmJcdACj4VtPK8rhRx0zEOyoo0HXXh3E4/s1600/IMG_6520.JPG" height="424" width="640" /></a></div>
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I have never been a really big fan of cheesecake. But, the other day I saw a picture on the front of a magazine, and it looked so good that I found myself craving a slice. </div>
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I have never made a cheesecake...because it seemed like a monumental task and, like I said, it has never been my favorite. I do make some little <a href="http://littlemagnoliakitchen.blogspot.com/2014/07/cream-cheese-tarts.html">cheesecake tarts</a>, which I really like and have actually blogged...I know that doesn't make sense, soooo welcome to my world. What I really like is CHOCOLATE! Because it is Valentine's Day in just a few days, I decided this would be the perfect dessert for our Valentine's Bunco! </div>
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I had a group of friends coming over to my house to play Bunco. I've played in this group for close to 2 decades (that makes it sound like a really long time)! We started playing when our children were very young. I can remember all our girls always wanting to play. I think our group has gone from being about the game to being about the food and the chatting. Here are a few of the girls...some are missing so I will have to catch them later.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyid6XguznW_39g9PdGW8XMP2GVFqGqInkG2pCQyGmc-pVSTkel3y8uI0mtgn_Jm0F5p0l07q5U9zPHofvwELaorHG87KwSh82gD0WEjKxaYgYKzzcq4rjf1CM_f96pb8deAouniR6QQ/s1600/IMG_6440.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyid6XguznW_39g9PdGW8XMP2GVFqGqInkG2pCQyGmc-pVSTkel3y8uI0mtgn_Jm0F5p0l07q5U9zPHofvwELaorHG87KwSh82gD0WEjKxaYgYKzzcq4rjf1CM_f96pb8deAouniR6QQ/s1600/IMG_6440.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stephanie, Tricia, Julie</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TNZ0CGsW8y9wZ147w06AOpD-0p2j24ir4UKfLTD3v4NuBkYvyhsOLFrraBgs7Zy6QTYbC7DV86V5O3ggH4g0dLbys4CE9HOcR5ZhXReFd6iELole4FeJnLrPpNZ6K2lfFgTyFAfs6Hc/s1600/IMG_6438.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TNZ0CGsW8y9wZ147w06AOpD-0p2j24ir4UKfLTD3v4NuBkYvyhsOLFrraBgs7Zy6QTYbC7DV86V5O3ggH4g0dLbys4CE9HOcR5ZhXReFd6iELole4FeJnLrPpNZ6K2lfFgTyFAfs6Hc/s1600/IMG_6438.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Terri and Rebecca<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQN-KzJCy6w7CQasSwWL3GTaMZQHQTJVmt71UY7kOdfIciBe8-KWmgAmmRoL5x0CTQtxU1KvwTB2NNGe-3yyWp2pErTv430dwGBvYbPSEDgcbwgCJoykzXKO8N6mnyn6S5ymxHfGwTmYQ/s1600/IMG_6437.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQN-KzJCy6w7CQasSwWL3GTaMZQHQTJVmt71UY7kOdfIciBe8-KWmgAmmRoL5x0CTQtxU1KvwTB2NNGe-3yyWp2pErTv430dwGBvYbPSEDgcbwgCJoykzXKO8N6mnyn6S5ymxHfGwTmYQ/s1600/IMG_6437.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Babette</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;">D<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhc2hySV2tIQklXbcp04MDU90dFseoQOCHGqPnu7HngmmY0ij6O-uqAy35zUyijy497sc0AtpS_yEuXlOIPphxNoHYwsK5hayyZq8ekQhEbzxDgUfhbHLDOXGrYbrXKlFS2o7XTaDRlxo/s1600/IMG_6441.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhc2hySV2tIQklXbcp04MDU90dFseoQOCHGqPnu7HngmmY0ij6O-uqAy35zUyijy497sc0AtpS_yEuXlOIPphxNoHYwsK5hayyZq8ekQhEbzxDgUfhbHLDOXGrYbrXKlFS2o7XTaDRlxo/s1600/IMG_6441.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jolynn</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-LWzfAK_Z1rdQ9LfJzt_IermevFc-vEwHRkzGUVG5DjJWEk_DnNsh6jWrVdb-5SBmuG1vw_i-jzbUXR4H2ULTlDGB9PwB3zgQx9zpVS0DB5KOFXkL-KQK7zaoJpl3XudyWrO-pyHbLY/s1600/IMG_6434.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-LWzfAK_Z1rdQ9LfJzt_IermevFc-vEwHRkzGUVG5DjJWEk_DnNsh6jWrVdb-5SBmuG1vw_i-jzbUXR4H2ULTlDGB9PwB3zgQx9zpVS0DB5KOFXkL-KQK7zaoJpl3XudyWrO-pyHbLY/s1600/IMG_6434.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Debbie and Tricia<br />
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<span style="font-size: small;">Two days and three cheesecakes later, I have decided that making a cheesecake is not that difficult but there are some things that you must do or must not do to ensure a cheesecake that is creamy and does not crack on the top. I learned something with each one and the final one turned out perfect. Here are some of the things I learned...</span><br />
<span style="font-size: small;"></span><br />
<span style="font-size: small;">1. Low and Slow is the name of the game when it comes to baking cheesecakes. If you are in a rush, then you just need to wait or make something else.</span><br />
<span style="font-size: small;"></span><br />
<span style="font-size: small;">2. A water bath is a cheesecakes best friend. The first recipe I tried said to just cover the cheesecake for the first hour and that would provide enough moisture but it ended up with a crack the size of the grand canyon. The second one said to just place a pan of water in the oven. But the third time, I placed it in a water bath and voila...creamy and no cracks.</span><br />
<span style="font-size: small;"></span><br />
<span style="font-size: small;">3. Bake and then turn the oven off and leave the cheesecake in the oven for an hour. Going from one extreme temperature to another may cause cracks in the surface. I was so paranoid that after an hour, I just opened my oven door and didn't take it out for another 30 minutes. Probably unnecessary but I was just about tired of baking a cheesecake that look perfect only to have it crack at the end.</span><br />
<span style="font-size: small;"></span><br />
<span style="font-size: small;">4. Do not overbake. When the cheesecake looks dry or firm on the sides but jiggles in the middle, turn off your oven.</span><br />
<span style="font-size: small;"></span><br />
<span style="font-size: small;">5. Make sure you scrape down the sides when beating the cream cheese and also, when incorporating the chocolate mixtures into the cream cheese. Also, check the bottom of the bowl to make sure there is no cream cheese lingering there. You do not want any little cheesecake flecks showing up in your batter. When I poured my cheesecake into my pan, I used a spatula to urge it out of the mixing bowl but I did so very gently. </span><br />
<span style="font-size: small;"></span><br />
<span style="font-size: small;">I know this sounds like a lot of steps, but I am just telling you all the things I learned with three tries so that you will only need one try. And it helps me remember the next time I make a cheesecake, since it will probably be a while. I can't stop eating it and that isn't good when you are trying to lose some weight!</span><br />
<span style="font-size: small;"></span><br />
<span style="font-size: small;">The best thing about this cheesecake is that you can make this ahead a day or two before you need it. In fact, you should make it, at the very least, a day ahead because it needs 8-24 hours to chill and set. Also, because it is so rich, you can serve 12 people smaller slices, and still have a slice or two left over. I had asked my sister-in-law to play bunco with us that night, but she was packing up to go and visit her grandbabies. She loves Chocolate Cheesecake so I ran her and my brother in law a slice down to their house at around 9:30 p.m and before I left, it was gone, gone, gone! Haha! </span><br />
<span style="font-size: small;"></span><br />
<span style="font-size: small;">If you have time, drizzle the chocolate over the cheesecake before serving. Because the cheesecake will be cold, the chocolate drizzle will harden immediately. Make those little chocolate curls on top, ahead of time, store in a bag in the freezer, and add to the cheesecake just before serving. I had so much fun. It was like magic, the way they curled up on their own. The directions follow the recipe below.</span><br />
<span style="font-size: small;"></span><br />
<span style="font-size: small;">So there it is, everything I learned about making a cheesecake. I hope you try this recipe for the chocolate lover(s) you know...they will love you for it! </span><br />
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<strong><em><span style="font-size: small;">HAPPY VALENTINES DAY EVERYONE!</span></em></strong><br />
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<span style="font-size: small;"></span> </td></tr>
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MILK CHOCOLATE CHEESECAKE</div>
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WITH RASPBERRIES AND FRESH WHIPPED CREAM</div>
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16 Oreos</div>
2 tablespoons sugar<br />
2 tablespoons butter, melted<br />
(2) 3.3 ounce Dove Milk Chocolate Candy Bars<br />
1/3 cup Heavy Cream<br />
4 tablespoons Sweetened Condensed Milk<br />
3/4 cup sugar<br />
1/4 teaspoon salt<br />
2 tablespoons unsweetened cocoa<br />
(3) 8-ounce packages Cream Cheese, room temperature<br />
4 eggs, room temperature<br />
2 teaspoons Vanilla<br />
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1. Place oven rack in the middle of oven and preheat to 350 degrees. <br />
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2. Spray a 9-inch spring form pan with Baker's Joy and place on a 13 X 9 baking sheet.<br />
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3. Break up oreos into smaller pieces and place in a food processor. Add 2 tablespoons sugar. Process for about 30 seconds. Add butter. Pulse 6 times.<br />
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4. Pour oreo mixture into pan and tamp down with a measuring cup.<br />
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5. Bake in 350 degree oven for 10 minutes.<br />
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6. Take out of oven and off of baking sheet and place on cooling rack until cooled.<br />
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7. Reduce oven to 300 degrees.<br />
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8. Break up the dove chocolate bar into small pieces and place in a medium size, glass, microwave safe bowl. Add the whipping cream and the condensed milk. Place in the microwave at 50 percent power for 60 seconds, stopping to stir every 15 seconds until melted.<br />
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9. Set aside to cool.<br />
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10. In a small bowl, mix cocoa, salt, and 3/4 cup sugar until well incorporated. <br />
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11. Place the cream cheese in a stand mixer fitted with the paddle attachment.<br />
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12. In a small bowl, mix cocoa, salt, and 3/4 cup sugar until well incorporated. <br />
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13. Add the cocoa mixture to the cream cheese, and beat on medium speed for 2 minutes, stopping to scrape bowl as needed.<br />
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14. Add the melted chocolate mixture and mix on medium-low until incorporated. Make sure that all of the cream cheese is completely blended with the chocolate mixture.<br />
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15. Add one egg at a time on low until well incorporated. Add the vanilla with the last egg.<br />
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16. Cover the bottom and up the sides with aluminum foil making sure to bring the aluminum foil up around the sides. I used a couple of sheets going opposite directions. The first sheet should be come up on all sides at least 1 inch so that the water will not get into the pan.<br />
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17. Pour cheese mixture on top of the cooled crust...DO NOT SCRAPE SIDES. Any cream cheese bits could cause the cheesecake to split on the top when baking.<br />
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18. Drop the pan lightly on a hard surface a few times to cause the air bubbles to rise to the top and burst.<br />
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19. Place spring-form pan in a large baking pan and place in oven.<br />
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20. Pour boiling water into the pan to just about 1/2 inch up the sides. <br />
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21. Bake for 1 hour and 5 minutes rotating once halfway through the baking time.<br />
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22. Turn off oven but do not open the oven door. Leave the cheesecake in the oven for 1 more hour.<br />
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23. Take out of oven, but leave in the spring form pan. I actually opened the oven door and let it stay in there for about 30 more minutes. I don't think you have to do this but after making 2 cheesecakes that split right down the middle at the end of the cooking time, I wasn't taking any chances.<br />
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24. Run a knife around the inside edge to make sure the cheesecake does not stick.<br />
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25. Let cool completely.<br />
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26. Remove the outer pan from the bottom. Slide a spatula under the cake and slide onto a cake plate or stand. Cover with wax paper, then plastic wrap and refrigerate for 8-24 hours before serving. <br />
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27. Before serving or after cheesecake has been in the refrigerator and is chilled, drizzle with the chocolate and top with chocolate curls. Serve with raspberries and fresh <a href="http://littlemagnoliakitchen.blogspot.com/2013/06/trisha-and-jannas-divine-lemon-pie-with.html">whipped cream</a>.<br />
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<strong>CHOCOLATE CURLS:</strong> I melted 1/2 cup semi-sweet chocolate morsels and 1 tablespoon of shortening in the microwave for about 30 seconds or until melted. Pour out on the back of a baking sheet and smooth with a spatula. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbw-2BHytLU5Jh5u0Kk4yisSJtfqNxs6CV9opMhtLHKnKvXSHlW3N_WND_Ks7AkRew8p9cQJqw470Cwh9TNGwDmoFQYm8nicroN62C_4hB8k_8Aknoes4CBm5FXutsJonqYX-CYX9GZo/s1600/Photo+Feb+10,+11+18+39+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbw-2BHytLU5Jh5u0Kk4yisSJtfqNxs6CV9opMhtLHKnKvXSHlW3N_WND_Ks7AkRew8p9cQJqw470Cwh9TNGwDmoFQYm8nicroN62C_4hB8k_8Aknoes4CBm5FXutsJonqYX-CYX9GZo/s1600/Photo+Feb+10,+11+18+39+AM.jpg" height="320" width="240" /></a></div>
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Place in the freezer for about 2 minutes. Take out and touch the top with your finger.<br />
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If it leaves a fingerprint, it needs about another minute in the freezer. You want it to be just cold enough to not leave a fingerprint but not too cold or it will not roll properly.<br />
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Take a metal spatula and flip it over and scrape the chocolate slowly. It should curl. If it just crumbles, it is too cold. Just give it a minute and try again. <br />
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<strong>CHOCOLATE DRIZZLE:</strong> Melt 1/2 cup semi-sweet chocolate morsels with 1 tablespoon shortening and melt in microwave in a small microwave safe bowl for about 30 seconds or until melted. <br />
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Pour into a Ziploc bag. Slice the smallest piece off of one corner. <strong></strong><br />
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<strong>NOTE: Make sure your cheesecake is cold</strong> <strong>so the chocolate will harden immediately when it hits the cheesecake</strong>. That is important so that there no running together, just straight and perfect lines. Hold it about 8 inches above the cheesecake and working quickly in a back and forth motion. Turn the cheesecake 180 degrees and repeat the motion. You can use as much or as little as you want. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUe3G5srZekD7AJ4xf1mCjfmZ45M3AJxnT1bNZSrOMDPw7ogKWpyouIOyfhgZOgxC1hpibFDdod4SimR5Cw1Y0Wq-7_TuNnAjV4UXLBt5id8i1X-tjGp2BASLtwP9pdVm0m9Kz6yhlcIk/s1600/IMG_6455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUe3G5srZekD7AJ4xf1mCjfmZ45M3AJxnT1bNZSrOMDPw7ogKWpyouIOyfhgZOgxC1hpibFDdod4SimR5Cw1Y0Wq-7_TuNnAjV4UXLBt5id8i1X-tjGp2BASLtwP9pdVm0m9Kz6yhlcIk/s1600/IMG_6455.JPG" height="266" width="400" /></a></div>
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<strong><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/milk-chocolate-cheesecake-with-raspberries-and-fresh-whipped-cream?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="font-size: large;">CLICK HERE FOR PRINTABLE RECIPE</span></a></strong></div>
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<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-49753795852315751752015-02-02T22:02:00.001-08:002015-02-02T22:02:06.362-08:00PUMPKIN BREAD<div class="separator" style="clear: both; text-align: center;">
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I think I got this recipe from my sister-in-law, Judy. I found it in a bag of torn-out and copied recipes that I keep and add to from time to time. I am so glad I found it because my little grandson loves Pumpkin Bread and I wanted to make him some.</div>
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<tr><td class="tr-caption" style="text-align: center;">This little munchkin came over today and he scarfed down a slice of that bread!</td></tr>
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I think the ingredients in this recipe set it apart from other pumpkin bread recipes. First of all, it has half the oil of most recipes because it incorporates ricotta cheese in its place. Also, it calls for either milk or orange juice and I thought orange juice would pump up the flavor a bit. Equal parts of brown sugar and white sugar are what sweetens this recipe and I used the dark brown sugar because I wanted more of that deep molasses flavor. </div>
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Something I like to do is to grease my loaf pan by spraying it with Baker's Joy. I then cut a piece of parchment paper that fits at the widest part of the pans and hangs out of both sides. This step will keep the bread from sticking to the bottom of the pan. Also, when the bread is done you just simply grab both ends of the paper that is hanging out and lift it out of the pan to cook on a rack.</div>
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This recipe makes two large loaf pans so it is perfect to keep one loaf of bread for you and freeze one or share it with a friend. So simple to put together, and it will make your kitchen smell like a spiced fall candle! Now that is reason enough to try this recipe : ) </div>
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<tr><td class="tr-caption" style="text-align: center;">He loves his pumpkin bread!<br />
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<strong><span style="font-size: large;">PUMPKIN BREAD</span></strong></div>
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<strong>Preheat oven to 325 Degrees</strong></div>
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3 cups All Purpose Flour</div>
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1 tablespoon + 1 teaspoon Pumpkin Pie Spice</div>
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2 teaspoon Baking Soda</div>
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1-1/2 teaspoon Salt</div>
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1-1/2 cup Granulated Sugar</div>
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1-1/2 cup Light or Dark Brown Sugar (I used dark)</div>
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1 can (15 ounce) Libby's 100% Pure Pumpkin</div>
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4 Large Eggs</div>
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1/2 cup Vegetable Oil</div>
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1/2 cup Whole Milk Ricotta Cheese</div>
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1/2 cup Orange Juice or Milk (I used Orange Juice but I might try Milk next time)</div>
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1 teaspoon Vanilla</div>
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NOTE: You can add 1 cup of Walnuts or Dried Cranberries, if you like</div>
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Place all of the dry ingredients in bowl and mix until well blended.</div>
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Place all liquid ingredients in blender until well blended.</div>
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Pour liquid ingredients into dry ingredients and mix just until well blended. Do <strong>NOT</strong> over mix as it will develop the gluten in the flour.</div>
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Divide batter between two large loaf pans.</div>
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Bake in a 325 degree oven for approximately 60 minutes or until a wooden toothpick inserted comes out clean.</div>
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<strong><span style="font-size: large;">ENJOY!!</span></strong></div>
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<a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/pumpkin-bread?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><strong><span style="font-size: large;">CLICK HERE FOR A PRINTABLE RECIPE</span></strong></a></div>
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<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-45430055709049848082015-01-31T22:31:00.003-08:002015-01-31T22:34:21.763-08:00CHILI CON QUESO<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-caiZhbQAvaOmUaHdXskmIPZdRRLvJoq_ORfuqmDFu7WwKpHd4sYL7dAbly-d54U_AOnc9DHCq0pQD-Hiz6naWjdR-mFWSx3pIscnXChc4nDHX1R9lQwzT1hCfrQNhxCbMT1VspcDseA/s1600/IMG_6278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-caiZhbQAvaOmUaHdXskmIPZdRRLvJoq_ORfuqmDFu7WwKpHd4sYL7dAbly-d54U_AOnc9DHCq0pQD-Hiz6naWjdR-mFWSx3pIscnXChc4nDHX1R9lQwzT1hCfrQNhxCbMT1VspcDseA/s1600/IMG_6278.JPG" height="425" width="640" /></a></div>
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<span style="font-size: large;">I have been looking for a good Chile Con Queso dip for a long time. I wanted a cheese dip that was smooth, creamy, cheesy, and flavored with spices and veggies like they have at some of the restaurants I go to.</span><br />
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<span style="font-size: large;">I found this recipe in my little bag of torn out recipes. I have been tearing out recipes for years but I haven't made many of them. I decided to change that the other day and that is when I found a page copied out of a magazine that a friend gave to me. It sounded just like what I wanted so I decided to make it last night. For some reason, it turned out kind of gritty. I thought about it this morning and talked to my son and decided I would make some changes.</span><br />
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<span style="font-size: large;">This recipe is just a faint resemblance of the recipe I started out with. It called for flour in the recipe to make a roux. I did not add flour this time because I thought that might be what was causing it to be kind of gritty. It called for Monterey Jack cheese and I used a combination of Monterrey Jack and White American cheeses. I added fresh garlic and garlic powder along with some chopped celery. I used Half and Half instead of milk, but less of it and I added a little more butter and a half the beer that it originally called for. So, now you see what I mean? Instead of a making a recipe with a twist, it is a full 180! Haha!</span><br />
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<span style="font-size: large;">You know what I really like about it besides the amazing flavor? It is the fact that the dip does not sieze up....it stays creamy....for hours. I made it before going out with a friend. We were gone for about 3 hours and when I got back it was still creamy....perfect texture. I hate when I bring my left over chile con queso home from a restaurant and it turns into a brick. </span><br />
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<span style="font-size: large;">Well its late and I need to get to bed so here is the recipe! Hope you like it!</span><br />
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<strong><span style="font-size: large;">CHILE CON QUESO</span></strong><br />
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<span style="font-size: large;">3 tablespoons of Butter</span><br />
<span style="font-size: large;">1 (4 ounce) can Green Chiles, chopped</span><br />
<span style="font-size: large;">1 cup Onion, minced</span><br />
<span style="font-size: large;">1/4 cup celery, minced</span><br />
<span style="font-size: large;">2 garlic cloves, minced</span><br />
<span style="font-size: large;">3/4 cup Half and Half</span><br />
<span style="font-size: large;">1/4 cup Beer, (I used Dos Equis)</span><br />
<span style="font-size: large;">4 ounces of Monterey Jack Cheese, shredded</span><br />
<span style="font-size: large;">4 ounces of White American Cheese, shredded (found behind deli counter)</span><br />
<span style="font-size: large;">1 teaspoon ground Cumin</span><br />
<span style="font-size: large;">1-2 teaspoons Garlic Powder</span><br />
<span style="font-size: large;">1/4 teaspoon Salt</span><br />
<span style="font-size: large;">Tortilla Chips</span><br />
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<span style="font-size: large;">1. Melt butter in a large, heavy saucepan over medium heat. Add green chiles, onion, celery, and garlic and cook 3-4 minutes or until all veggies are softenend.</span><br />
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<span style="font-size: large;">2. Pour in the Half and Half and stir until well blended</span><br />
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<span style="font-size: large;">3. Pour in the beer and let it cook for about a minute</span><br />
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<span style="font-size: large;">4. Add the shredded cheese, one handful at a time, making sure cheese melts before you add another handful.</span><br />
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<span style="font-size: large;">5. Stir in Cumin, Garlic Powder, and Salt.</span><br />
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<span style="font-size: large;">6. Serve with tortilla chips.</span><br />
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<strong><span style="font-size: x-large;">ENJOY!</span></strong></div>
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<strong><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/chile-con-queso?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="font-size: x-large;">CLICK HERE FOR PRINTABLE RECIPE</span></a></strong></div>
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<br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com0tag:blogger.com,1999:blog-1552360058906924421.post-59755508058475756772015-01-31T09:34:00.002-08:002015-01-31T10:33:25.755-08:00AUTHENTIC BEEF ENCHILADAS<div class="separator" style="clear: both; text-align: center;">
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These are literally the best enchiladas I have ever had! I am not even joking! The first time I tried these enchiladas was at my friend, Stephanie's house. She had made it for Bunco and before I left I asked her for the recipe. This is only my second time to ever make them, but that is about to change. Oh and I did not name this recipe....it is just what it is called by America's Test Kitchen magazine. I don't know if these are truly "authentic", I just know they are delicioso : )<br />
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Honestly, I thought I remembered them taking longer than they really do. I found a couple of time savers this time around and I will be making them way more often. First of all, you can make some of this ahead of time and refrigerate. Also, when it has to cook for 1-1/2 hours, instead of leaving them on top of the stove, place them in the oven or in a crock pot for the sauce to cook down and the meat to tenderize.<br />
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I love the flavor of the gravy so much. It is soooo rich and flavorful. That gravy holds nothing back. Oh and the smell in your kitchen....you will just die! It smells AHHH-MAZING!! This recipe makes 12 enchiladas using the smaller corn tortillas and going by the amounts in the recipe. If you need more, this recipe is easy to just double, triple or quadruple.<br />
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This dish adds one layer of flavor after another. It incorporates lot of fresh ingredients, as well as wonderful spices that make your taste buds wake up and take notice! Don't skimp on any of the ingredients because each one is there for a reason. They balance this dish and make you eat another enchilada when you are already full. Yep, been there, done that!<br />
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Oh and one more thing, I found an amazing gadget last week at a little shop in Boerne, Texas called <a href="https://www.facebook.com/kissthecooktexas">Kiss The Cook</a>. I use a lot of fresh herbs that require you to remove them from the stem. It is so time consuming that a lot of times I just chop up the stems too. This gadget actually removes the leaves from the stem effortlessly. Yesterday, I used it with the cilantro and it was so easy and quick to get just the leaves for this dish. It has 8 holes of all different sizes. There is a hole big enough for Kale and one small enough for Thyme. I love it!!<br />
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<tr><td class="tr-caption" style="text-align: center;">One</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Two</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipY5eQEaJVBM1DrqCFfGEbvbEa6TtH02fa59zKyWi5wzd82xNxgizqs35hzM5o_x7pf3ze2Ap-peQCnZOyWYmT10n43MWKXjCq_OCiS7DKplGrMpoZe54baIj0UtdZlDZG2CJRQ5WVxCU/s1600/enchiladas+15.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipY5eQEaJVBM1DrqCFfGEbvbEa6TtH02fa59zKyWi5wzd82xNxgizqs35hzM5o_x7pf3ze2Ap-peQCnZOyWYmT10n43MWKXjCq_OCiS7DKplGrMpoZe54baIj0UtdZlDZG2CJRQ5WVxCU/s1600/enchiladas+15.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">End Product</td></tr>
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Back to the dish! These would be perfect for your Super Bowl party, dinner party, bunco, family dinners, etc. I am sitting here thinking that all this talk about these enchiladas is making me hungry for one. Hope you try them...you won't be disappointed!<br />
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<b><span style="font-size: large;">AUTHENTIC BEEF ENCHILADAS </span></b></div>
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3 Garlic Cloves, minced (I doubled this because I love garlic)<br />
3 tablespoons Chili Powder<br />
2 teaspoons Ground Coriander<br />
2 teaspoons Ground Cumin<br />
1 teaspoon Sugar<br />
Salt for seasoning meat<br />
1-1/4 pounds Top Sirloin Steak or Top Blade Steak<br />
1 tablespoon Vegetable Oil (I used Canola)<br />
2 onions, chopped (about 2 cups)<br />
(1) 15 ounce can Tomato Sauce<br />
1/2 cup Water<br />
8 ounces Monterey Jack or Mild Cheddar Cheese, shredded (I used a Mexican Blend)<br />
1/3 cup Fresh Cilantro<br />
1/4 cup canned Pickled Jalapenos, chopped<br />
(12) 6-inch Corn Tortillas<br />
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1. Combine the garlic, chili powder, coriander cumin, sugar, and 1 teaspoon of salt in a small bowl. <br />
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2. Pat the meat dry with paper towels and sprinkle with salt.<br />
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<tr><td class="tr-caption" style="text-align: center;">You only use 1 package</td></tr>
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3. Heat the oil in a Dutch Oven over medium-high heat until shimmering. Cook the meat until browned on both sides, about 6 minutes. Transfer the meat to a plate.<br />
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4. Add the onions to the pot and cook over medium heat until golden, about 5 minutes. <br />
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<tr><td class="tr-caption" style="text-align: center;">Don't worry about the browned bits on the bottom of your dutch oven. The moisture from the onions will steam them right off and into your base for a yummy addition to your gravy!</td></tr>
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5. Stir in the garlic mixture and cook until fragrant, about 1 minute.<br />
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6. Add the tomato sauce and water and bring to a boil. <br />
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7. Return the meat and juices to the pot, cover, and reduce the heat to low, and gently simmer until the meat is tender and can be broken apart with a wooden spoon, about 1-1/2 hours.<br />
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<tr><td class="tr-caption" style="text-align: center;">Make sure your meat is completely submerged in the sauce.</td></tr>
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<b>NOTE:</b> I actually placed my dutch oven with the meat into the oven at 350 degrees for 1-1/2 hours and it was perfect. You could also use a crock pot but since I have not done this personally, I cannot tell you a cooking time...my guess would be 4-5 hours. <br />
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8. Remove the meat from sauce, place in a dish and shred. Reserve the sauce.<br />
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9. Add 1 cup of the cheese, the cilantro and the jalapenos to the meat and mix well.<br />
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10. Spread a good amount of the sauce onto the bottom of a 13 X 9 baking dish.<br />
11. Microwave the corn tortillas, 6 at a time, in a dampened paper towel for about 20 seconds.<br />
12. Spread 1/3 cup of the meat mixture down the center of each tortilla (I just eyed this), roll the tortillas tight, and place in the dish. Repeat this with the remaining tortillas and beef mixture (you may have to fit 2 or more enchiladas down the sides of the baking dish).<br />
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<tr><td class="tr-caption" style="text-align: center;">I used my hands to put the meat in the tortillas...that way I can get it just right.</td></tr>
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13. Pour the remaining sauce over the enchiladas and spread to coat evenly.<br />
14 Sprinkle the remaining 1 cup of cheese evenly over the enchiladas, wrap with foil and bake at <b>350</b> <b>degrees</b> until heated through, 20-25 minutes. Remove foil and continue baking until the cheese browns slightly, 5-10 minutes more.<br />
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<b>TIP: </b> Although it is best to roll and bake the enchiladas right before serving, the beef filling and sauce can be prepared ahead through Step 9 and refrigerated : ) Prepare the enchiladas and increase the baking time when dish is covered by 5 minutes.<br />
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<span style="color: red; font-size: large;"><b>ENJOY!</b></span></div>
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<b><span style="font-size: large;"><a href="https://sites.google.com/site/littlemagnoliakitchenbyjanna/authentic-beef-enchiladas?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE FOR PRINTABLE RECIPE</a></span></b></div>
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<span id="goog_1024978916"></span><span id="goog_1024978917"></span><br />Little Magnolia Kitchenhttp://www.blogger.com/profile/06808244104866400085noreply@blogger.com6