tag:blogger.com,1999:blog-78511230994680072212024-03-05T03:31:51.461-08:00Cooking for Prince CharmingLorraine @ Cooking for Prince Charminghttp://www.blogger.com/profile/14529515793737365220noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-7851123099468007221.post-91160306339418444082016-06-09T06:07:00.000-07:002016-06-09T06:07:07.222-07:00Jalapeno Cheese Spread<div style="line-height: 20.3906px;">
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<span style="background-color: white; line-height: 16px;"><span style="color: #e06666; font-family: "times" , "times new roman" , serif;"><b>Jalapeño Pub Cheese</b></span></span></div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 16px;"><i>Adapted from: <a href="http://www.nicolesfavoriterecipes.com/apps/blog/show/8838541-pub-cheese-spread">Nicole's Favorite Recipes</a></i></span></span><br />
<span style="background-color: white; font-family: "times" , "times new roman" , serif; line-height: 20.3906px;"><br /></span><span style="background-color: white; font-family: "times" , "times new roman" , serif; line-height: 20.3906px;">8 oz cream cheese</span><br />
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<span style="background-color: white;"><span style="font-family: "times" , "times new roman" , serif;">3 cups shredded extra sharp cheddar cheese</span></span></div>
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<span style="background-color: white;"><span style="font-family: "times" , "times new roman" , serif;">3 TB heavy cream</span></span></div>
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<span style="background-color: white;"><span style="font-family: "times" , "times new roman" , serif;">1/2 teaspoon salt</span></span></div>
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<span style="background-color: white;"><span style="font-family: "times" , "times new roman" , serif;">1 teaspoon dijon mustard</span></span></div>
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<span style="background-color: white;"><span style="font-family: "times" , "times new roman" , serif;">1 teaspoon Horseradish </span></span></div>
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<span style="background-color: white;"><span style="font-family: "times" , "times new roman" , serif;">1/2 jar of pickled </span></span><span style="background-color: white; line-height: 16px;"><span style="font-family: "times" , "times new roman" , serif;">jalapeños (or desired amount, this amount gave just enough of a 'kick' to the dip)</span></span></div>
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<span style="background-color: white;"><span style="font-family: "times" , "times new roman" , serif;">1/4 cup Blue Moon beer (no light beers)</span></span></div>
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<span style="background-color: white;"><span style="font-family: "times" , "times new roman" , serif;">Combine cream cheese, cheddar cheese, heavy cream, salt, mustard, horseradish, and </span></span><span style="background-color: white; color: #222222; line-height: 16px;"><span style="font-family: "times" , "times new roman" , serif;">jalapeños</span></span><span style="background-color: white; font-family: "times" , "times new roman" , serif;"> in a food processor until smooth.</span><span style="background-color: white; font-family: "times" , "times new roman" , serif;"> Add beer and continue processing until creamy. </span><span style="background-color: white; font-family: "times" , "times new roman" , serif;">Store in refrigerator, remove one hour before serving. </span><span style="background-color: white; font-family: "times" , "times new roman" , serif;">Best served with pretzels and crackers.</span><br />
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Lorraine @ Cooking for Prince Charminghttp://www.blogger.com/profile/14529515793737365220noreply@blogger.com3tag:blogger.com,1999:blog-7851123099468007221.post-46316298380834478612016-02-12T07:45:00.000-08:002016-02-12T07:45:13.876-08:0015 Things I Wish I Knew Before {Getting a Puppy}<div class="" style="clear: both; text-align: center;">
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<span style="text-align: start;">These are all things I learned through trial and error and wish I had known </span><i style="text-align: start;">BEFORE</i><span style="text-align: start;"> getting a puppy. They are a lot of work, but if you do things right, it makes it </span><i style="text-align: start;">all</i><span style="text-align: start;"> worth the work you put in.</span></div>
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Meet Arrow, my puppy.</div>
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It took me months of convincing my dad to let me get Arrow. Telling him that it would be good for the family, that she would bring some happiness, that I'd finally have a jogging buddy, and that it'd be nice for when the brothers wanted to go on hiking trips. I didn't know what I was getting myself into, but I knew I wanted one.<br />
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When I finally convinced my dad, he told me I needed to write up a contract. He didn't want to be stuck with a dog after I got married (This was before I met Prince Charming) or moved out. So that's just what I did. It took me an hour to whip up and show him I was serious about getting a puppy. I think after he saw the contract (View my contract <a href="https://docs.google.com/document/d/1gJWUP36IKdFt2u6EYj4ZRg9w9dypwfxtnU7X4-Myuh0/edit?usp=sharing">HERE</a>), he saw how committed I was and how badly I wanted her.<br />
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Here's <b>15 Things I Wish I Knew Before </b>(Getting a Puppy):<br />
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1. Getting a puppy is like having a baby. Now I haven't had a baby yet, but this is how I imagine it being. They are a lot of work. Puppies are most likely easier than a baby, but you get my point.<br />
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2. You get little to no sleep the first couple weeks. You'll be up multiple times in the night taking them potty.<br />
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3. There is nothing sweeter than **puppy snuggles. (**except for maybe baby snuggles!)<br />
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4. They need constant supervision, unless, of course, they are sleeping, and they sleep ALOT.<br />
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5. They WILL pee and/or poop on your carpet. (As I wrote this, my puppy snuck to the kitchen and peed! ha!) No matter how hard you try not to let it happen. I came up with a <a href="https://docs.google.com/spreadsheet/ccc?key=0AorO5xDyyL7cdHpFekctRzhGcENlM05VU25SVDlLMnc&usp=sharing">Potty Schedule</a> that everyone uses in our household so we know when the last time she went #1 or #2. Even with the schedule you'll have accidents. You can view the Potty Schedule <a href="https://docs.google.com/spreadsheet/ccc?key=0AorO5xDyyL7cdHpFekctRzhGcENlM05VU25SVDlLMnc&usp=sharing">HERE</a>. Since I've gotten Arrow, she hasn't pooped once in the house. Thankfully she runs to the door and scratches at it. If only she'd do that when she needed to pee......<br />
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6. Crate them. I had to sign a contract from my puppy's breeders that I would buy a crate before I got her, or they wouldn't let me take her home. The crate has become my best friend and babysitter (when I leave the house). This also becomes their safe haven and they will eventually go in without you telling them to.<br />
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7. Enjoy them. They may have frustrated you through out the day, but sit down and take a breather and play with them.<br />
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8. This goes with #5, don't yell or make a big fuss over them peeing (this one is a hard one. It's hard not to say "Nooooooooo! STOP!"). Simply ignore them, clean the mess, and quickly take them outside to relieve themselves completely (they won't in the house). I keep scraps of old towels and leave them in different places to quickly grab when she's made a mess.<br />
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9. They are expensive their first year as a puppy. You'll want to get: toys, a crate, a baby monitor (so you can hear them at night), something for them to chew (raw hides, bones, a <a href="http://amzn.to/1cnSvGg">Kong</a>, etc), and not to mention all the vet visits the first couple months! Oy!<br />
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10. Go to your Library and grab every book, or DVD you can on puppies. This helped <i>A TON</i>. I found which one I liked the most, and stuck with it. Our favorite was Cesar Milan.<br />
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11. Make your own treats! It's so easy, and so much better for your puppy. There's so much junk in treats, its just not worth it to me to have her get sick. I cut and sliced 1 pound of cow liver and dried it in our dehydrator (this is by far her favorite treat and comes in handy during training!). Yeah, your house may stink for 24 hours or less, but totally worth it. I also made dog treats.<br />
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12. They <i>need</i> to chew. I can't stress enough how important it is for getting chew toys, and bones! If she starts chewing on something she's not supposed to, I quickly redirect her to chew on her toy/raw hide and she'll sit there for up to 30+ minutes chewing. She hasn't touched any of our furniture (Knock on wood!)!<br />
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13. Be consistent from day one. This one was a little hard for some of us. Especially when she was 'being so cute!' when she was getting into things she wasn't supposed to. No matter how cute they may be, it won't look cute later when they are older.<br />
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14. Introduce your puppy to other dogs, and people. <i>Especially</i> kids. I like to put her in certain situations so later on I don't have to worry about her snapping at kids, men, or whoever. I have 8 nieces and nephews and they are over quite a bit. I make sure they give her commands just like I would ('No.' 'Off!', 'Sit', 'Stay' etc.) and believe it or not, she listens to the youngest of the nephews.<br />
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15. Before they enter or exit a house, make them sit. It was important to me that she learn this from the start. I didn't want my dog entering my house or anyone's house without me entering first, and without me saying it was okay for her to enter. If I didn't do this, she'd rush out the door before me. Anytime she has to go out to potty, she sits and waits for me to put my shoes on and for the okay from me to come outside.<br />
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My dad likes to say 'She's a DOG! <i>Not</i> a human!' but he's always the one that spoils her. He definitely has a soft spot for her, even if it was a little hard to get him to say yes about getting her. If you can't tell he's got her in his jacket all snuggled up! (It was -13 degrees that day)<br />
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<a href="https://www.facebook.com/Cooking-for-Prince-Charming-1063530887011521/?ref=hl" target="_blank"><img border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/facebook.png" height="40" width="40" /></a> <a href="http://pinterest.com/raineinspaine/" target="_blank"><img border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/pinterest.png" height="40" width="40" /></a> <a href="https://twitter.com/LorraineCFPC" target="_blank"><img alt=" photo dwarf-twitter.png" border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/twitterbird.png" height="40" width="40" /> </a><a href="mailto:cookingforprincecharming@gmail.com"><img border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/email.png" height="40" width="40" /></a>Lorraine @ Cooking for Prince Charminghttp://www.blogger.com/profile/14529515793737365220noreply@blogger.com1tag:blogger.com,1999:blog-7851123099468007221.post-41148460508793506202016-01-28T05:41:00.000-08:002016-01-28T05:48:54.030-08:00Easy Glazed Doughnuts<div class="separator" style="clear: both; text-align: center;">
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It's my first year in New Jersey, and getting to experience my first blizzard was kind of awesome! We got about 2 feet of snow, which is more then I've ever seen in Oregon..at least where I lived! The snow was so bad, both Prince Charming and I had the day off from work. So, before playing in the snow, I whipped these up.</div>
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Now, I judge a good doughnut by how it tastes the next day. Does it still have that crunch around the edges the next day? Does it still taste just as good as it did the first day? This recipe past the test! I sent a few over to my next door neighbors as well, and got a call the next day saying these were awesome! </div>
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The best part was that it took me less then 30 minutes to put together!</div>
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<b><span style="color: #ea9999; font-family: "verdana" , sans-serif;">Easy Glazed Doughtnuts</span></b></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">2 Tbls. Vinegar</span></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">6 Tbls. milk</span></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">2 Tlbs. butter</span></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">1/2 cup sugar</span></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">1 egg</span></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">1/2 tsp. vanilla</span></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">2 cups flour</span></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">1/2 cup baking soda </span></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">1/4 tsp. salt</span></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">1/2 tsp cinnamon</span></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">oil</span></div>
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<b><span style="color: #ea9999; font-family: "verdana" , sans-serif;">Glaze</span></b></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">3 cups powdered sugar</span></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">1/2 tsp salt</span></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">1/2 tsp. vanilla</span></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;">1/2 cup milk</span></div>
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<span style="color: #ea9999; font-family: "verdana" , sans-serif;"><span style="background-color: white; line-height: 20px; text-align: left;">Stir the vinegar into the milk, and let stand for a few minutes until thick. I</span><span style="background-color: white; line-height: 20px;">n a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes. </span><span style="background-color: white; line-height: 20px;">Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. </span></span></div>
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<span style="background-color: white; line-height: 20px;"><span style="color: #ea9999; font-family: "verdana" , sans-serif;">For the Glaze: In a bowl mix powdered sugar, salt, vanilla and milk together. I made mine pretty thick so the glaze didn't drip down a lot. </span></span></div>
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These turned out so yummy, considering the strawberries were freeze dried strawberries rather than ripe or dried strawberries. They still had the strawberry taste!<br />
<br />
I like to beat/cream my butter and sugars together on high for 6-8 minutes so it becomes white and fluffy. I feel like it changes the whole cookie doing this. If you like flat cookies, by all means, don't beat/cream the butter for 6-8 minutes, it's my personal preference and my brothers have always loved it this way.<br />
<br />
<b><span style="color: #e06666;">Strawberry White Chocolate Cookies</span></b><br />
<span style="color: #e06666;"><i>makes about 5 dozen cookies</i></span><br />
<br />
2 1/4 cup flour<br />
1 tsp. baking soda<br />
1 tsp. salt<br />
1 tsp. vanilla<br />
2 eggs<br />
3/4 cup brown sugar<br />
3/4 cup white sugar<br />
1 oz freeze dried Strawberries<br />
2 cups white chocolate chips<br />
<br />
In a mixer cream butter, and sugars for 6-8 minutes or until light and fluffy. Add vanilla and eggs one at a time, beating well after each addition. Add flour, baking soda and salt and mix. Stir in freeze dried strawberries and white chocolate chips. <span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; line-height: 17px;"> </span><span style="background-color: white; line-height: 17px;">Drop by rounded tablespoon onto ungreased baking sheets. Bake for 10-12 minutes. </span></span><br />
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I don't know about you, but I love quick and easy dinners, sometimes. We had left over chicken from the night before, and I<i> reeeeeeallly</i> didn't want to make Chicken Noodle Casserole. It's on the top 10 dinners I really dislike. So instead I came up with this recipe, that might be a little tiny bit better than Chicken Noodle Casserole for you.<br />
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This was so simple to put together, it took about 30 minutes total. There was a lot of moaning and groaning about how good it was all through dinner. I love that sound! :) This is definitely one of my new favorite dinners!<br />
<br />
<b><span style="color: #e06666;">Buffalo Chicken Fritter Salad</span></b><br />
<br />
For Fritters:<br />
4 cups chicken, diced small<br />
1/4 cup Frank's Hot Sauce<br />
1 egg<br />
2 Tbls. mayonnaise<br />
3 green onions, chopped<br />
2 garlic cloves, minced<br />
Flour<br />
Oil (I used palm oil)<br />
<br />
Salad:<br />
Lettuce<br />
Cucumber<br />
Tomato<br />
Ranch (Here's my recipe for <a href="http://cookingforprincecharming.blogspot.com/2016/01/homemade-ranch-mix.html">Homemade Ranch Dressing Mix</a>!)<br />
Gorgonzola Cheese<br />
<br />
In a bowl mix chicken, hot sauce, egg, mayo, garlic, and onions. Spoon desired amount of mixture into flour and coat evenly. It's pretty loose, so I packed the fritters pretty firmly as I coated them. Drop into a oiled pan, and fry 5-7 minutes each side. Let cool, and add to your salad.<br />
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This is my family's go to meal when both my Fairy Godmother and I have been working the same shifts all day and aren't really in the mood to whip up something big and messy. This only takes about 30 minutes to make, the Dwarfs love it and it makes great leftovers for the morning if we're having eggs for breakfast! It's so easy to make, even the Dwarfs have made this a few times! :)<br />
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There's a secret ingredient we add to our potatoes that makes it so much yummier. Sugar. I'm not talking about tons of sugar, I'm talking, barely sprinkle sugar over the top of the meat and potatoes. I promise you'll never know its in there, unless you put too much in. This is Doc's favorite thing to do with our potatoes. Sometimes I'll turn around and he's over my potatoes in the skillet sprinkling sugar! I definitely think it adds to the flavor of everything! This is something Doc's family does to their potatoes too, and where he got it from! :)<br />
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The ingredients change every time we make this. We use whatever vegetables we have in our fridge that week.<br />
<br />
Hamburger Hash<br />
<br />
1 pound ground beef, cooked<br />
1/2 tsp. montreal steak seasoning<br />
1/2 red onion, chopped small<br />
1/2 red bell pepper, chopped small<br />
1 garlic clove, minced<br />
6 mushrooms, chopped small<br />
1-2 Tbls. coconut oil<br />
6-8 potatoes, cubed<br />
sugar<br />
Cheese<br />
<br />
In a cast iron skillet, season the beef with desired seasoning (I used montreal steak seasoning)cook ground beef and set aside in a bowl. Add onion, bell peppers and mushrooms and cook until soft. Add the garlic and take off heat, and add the veggie mixture to your meat bowl and mix together.<br />
Spoon about a tablespoon of coconut oil into your skillet and add your cubed potatoes and cook until soft. Add your meat/veggie mixture and mix until combined. Sprinkle sugar lightly and mix. Sprinkle cheese on top and serve.<br />
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<br />
This Homemade Ranch Mix is something we always have on hand here! It's so easy to make, and we usually have all the ingredients in our pantry anyway. I actually prefer this ranch mix over Hidden Valley Ranch mix, or any off brand mixes!<br />
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Here's what you'll need:<br />
<a href="http://amzn.to/17j7NK9">4 oz mason jar</a><br />
<a href="http://amzn.to/11dKjV2">Small bowl</a><br />
<br />
<b>Homemade Ranch Mix</b><br />
<i>makes one 4oz jar </i><br />
<i>recipe from <a href="http://amzn.to/Zo4vVv">Country Woman Magazine</a></i><br />
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4 1/2 tsp. <a href="http://amzn.to/119DVzl">Parsley Flakes</a><br />
1 Tbls. <a href="http://amzn.to/XEpH97">chives, dried</a><br />
1 Tbls. <a href="http://amzn.to/Zo2WXC">Garlic powder</a><br />
2 tsp.<a href="http://amzn.to/11dKUpu"> Lemon-Pepper Seasoning</a><br />
1 1/2 tsp. <a href="http://amzn.to/ZxSwRb">Tarragon, dried</a><br />
1 1/2 tsp. <a href="http://amzn.to/17jaZW4">Oregano</a><br />
1 tsp. <a href="http://amzn.to/XEq3wq">Salt</a><br />
<br />
In a small bowl, combine the first seven ingredients. Transfer to a 4 oz jar. Shake well before using. Makes one jar.<br />
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<b>For Salad Dressing</b>:<br />
1/2 cup mayonnaise<br />
1/2 cup buttermilk<br />
In a small bowl whisk the mayonnaise, buttermilk and 1 tablespoon ranch mix. Refrigerate for at least one hour.<br />
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<b>For dip</b>:<br />
1 cup mayonnaise<br />
1 (8oz) cup sour cream<br />
In a small bowl combine the mayonnaise, sour cream and 2 tablespoons mix. Refrigerate for at least 2 hours.<br />
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This is a breakfast dish that Sneezy and Happy ask me to make every year. The recipe originally came from the America's Test Kitchen cookbook, but they used waffles, and I use...well, pancakes! I love breakfast recipes that are sweet and savory!<br />
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The way I make this is, I add the pancake batter into 2 13x9 pans, and the egg mixture into another 13x9 pan, and then stack them on top of each other after they've been cooked. Instead of using every 13x9 pan in your house like I do, you can cook each pancake the way you would normally cook them, and layer it that way. I just like being able to throw them in the oven and run around getting ready or cooking up other dishes. It's super easy to turn them out and layer them once they've finished cooking. You have very limited space in a 13x9 so you'll want to make sure your layers are even.<br />
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The Buttermilk Pancake recipe is a family favorite and used by Doc's (my dad) family. This is better than bisquick pancakes or boxed. They are moist and the buttermilk flavor is <i>so </i>good!!<br />
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<b><span style="color: #6aa84f;">Buttermilk Pancakes</span></b><br />
<span style="color: #6aa84f;"><br /></span><span style="color: #6aa84f;">3 cups flour</span><br />
<span style="color: #6aa84f;">3 Tbls. sugar</span><br />
<span style="color: #6aa84f;">1 1/2 tsp. salt</span><br />
<span style="color: #6aa84f;">1 1/2 tsp. baking soda</span><br />
<span style="color: #6aa84f;">3 eggs</span><br />
<span style="color: #6aa84f;">3 cups buttermilk</span><br />
<span style="color: #6aa84f;">6 Tbls. melted butter</span><br />
<br />
<span style="color: #6aa84f;">Preheat oven to 350. Add all ingredients and mix. Pour batter evenly into 2 13x9 pans. *Remember your pancake batter will puff up a bit while cooking, make sure not to add too much batter to each pan.</span> <span style="color: #6aa84f;">Bake for 10-15 minutes.</span><br />
<br />
<b><span style="color: #6aa84f;">Egg Mixture</span></b><br />
<span style="color: #6aa84f;"><br /></span><span style="color: #6aa84f;">9 Eggs</span><br />
<span style="color: #6aa84f;">1/2 cup Milk</span><br />
<span style="color: #6aa84f;">Salt</span><br />
<span style="color: #6aa84f;">Pepper</span><br />
<span style="color: #6aa84f;">Cheese</span><br />
<span style="color: #6aa84f;">Cooked sausage</span><br />
<span style="color: #6aa84f;"><br /></span><span style="color: #6aa84f;">Preheat oven to 375. Mix the eggs, milk, salt and pepper together. Butter a 13 x 9 pan, and pour your egg mixture in. Cook for 10-15 minutes, or until there's no egg movement when shaking the pan. Once eggs are done, turn out onto the first pancake layer. Sprinkle cheese and sausage over the egg and turn out second pancake layer on top of egg, cheese and sausage. </span><br />
<span style="color: #6aa84f;">Serve with maple syrup</span><span style="color: #38761d;">.</span><br />
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<span style="color: #38761d;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfl4GxUdSdOdYYuo9HUcm3UJ7RgNHat7OytZtcqYJtYCc9DT-7ABUXkxB0mQQQ4qseoHFF3Yz7Ujsv3H4HmXE3qLr93SmmGP8ZjUXfFHWMYT5EholhKGfEatZWMUmXrk9kOahB971Erw/s1600/soap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfl4GxUdSdOdYYuo9HUcm3UJ7RgNHat7OytZtcqYJtYCc9DT-7ABUXkxB0mQQQ4qseoHFF3Yz7Ujsv3H4HmXE3qLr93SmmGP8ZjUXfFHWMYT5EholhKGfEatZWMUmXrk9kOahB971Erw/s640/soap.jpg" width="492" /></a></div>
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Nope, that's not <i>cheese</i>! It's Fels-Naptha soap. I'm sharing a different type of recipe with you today! Homemade Laundry Soap. I asked my Fairy Godmother if she could teach me how to make this. It's so easy and seriously costs less than $1. How can you beat that?! We've been making this soap for about a year now, and haven't missed the old store bought soaps. Do you make your own soap?</div>
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Here's what you'll need:</div>
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<a href="http://amzn.to/11KBbIG">Cheese Grater</a></div>
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<a href="http://amzn.to/11KAGhN">4 gallon bucket with lid</a></div>
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<a href="http://amzn.to/117yP55">Wooden Spoon</a></div>
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<b>Homemade Laundry Soap</b></div>
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<i>makes approximately 2 gallons (64 loads) Recipe can be doubled.</i></div>
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<i><a href="https://www.lehmans.com/">Lehman's</a> recipe</i></div>
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<i><br /></i></div>
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1/2 bar Fels-Naptha soap, grated</div>
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1/2 cup washing soda</div>
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1/2 borax</div>
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On your stovetop, place grated soap in a large pan with 6 cups (1 1/2 quarts) of water and heat until the soap melts.</div>
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Add washing soda and borax and stir until dissolved. Remove from heat. </div>
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Pour 4 cups hot water into a 4 gallon bucket. Add soap mixture and stir well, then add 1 gallon plus 6 cups of water and stir again until mixed well. Let soap sit for about 24 hours; it will congeal into a gel.</div>
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Stir the soap before each use. Use 1/2 cup per load (a little more or a little less depending upon how soiled your laundry is.)</div>
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<b>Please note</b>: This is a low-sudsing soap, so you will not see bubbles or suds in the water! Its not the suds that do the work, its the ingredients! :)</div>
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<b>Scented soap</b>: If desired, use 1/2-1oz essential oil or fragrance oil. <b>DO NOT</b> use soap scents or they ruin the batch!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtoOX4YXY2lwoJAUj786jf8DYZi9jOBqnwyoU1iWYdhVhD8K4hMcpDU5sSl8WnEgmv-4ovLH9jzRVBJFOr1SB4ASfjKFujzE5EIsz7beJkCrd9SlFtk-vSsEhbu7rR46pBl2AePqURrrNr/s1600/photo+(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtoOX4YXY2lwoJAUj786jf8DYZi9jOBqnwyoU1iWYdhVhD8K4hMcpDU5sSl8WnEgmv-4ovLH9jzRVBJFOr1SB4ASfjKFujzE5EIsz7beJkCrd9SlFtk-vSsEhbu7rR46pBl2AePqURrrNr/s320/photo+(11).JPG" width="240" /></a></div>
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My Fairy Godmother stirring the batch of soap!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfn7EBIWvMRDGoQjFWklG_PA9kt6qiBSPF_58ZQSmx93ulVKvy5KgzP_6NF1AZH_UZ-ZGXG4VNmS3pV39ZMnYjBatljfB1PQSTIEtlWT4knnJzsE7NnBagtGb5VRyInf8JlD-fzCaESk/s1600/cheesemuffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfn7EBIWvMRDGoQjFWklG_PA9kt6qiBSPF_58ZQSmx93ulVKvy5KgzP_6NF1AZH_UZ-ZGXG4VNmS3pV39ZMnYjBatljfB1PQSTIEtlWT4knnJzsE7NnBagtGb5VRyInf8JlD-fzCaESk/s640/cheesemuffin.jpg" width="504" /></a></div>
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Holy moly, these are good! I found this recipe on <a href="http://www.food.com/recipe/cheddar-cheese-muffins-53561">food.com</a> and changed the recipe to what I had in my refrigerator and what my family would like in it. The muffins came out tasting pretty similar to a Red Lobster cheese biscuit. I'm not much of a biscuit lover, so this was the perfect texture!<br />
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I love that this recipe makes about 12-15 muffins, and doesn't leave many leftovers for the next day. Lord knows, I <i>don't </i>need<i> </i>to eat all those muffins! But I want to.<br />
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<span style="background-color: white;"><span style="color: #6aa84f; font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;"><b>Savory Garlic Cheese Muffins</b></span></span></span><br />
<span style="background-color: white;"><span style="color: #6aa84f; font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;"><i>Makes about 12-15 muffins</i></span></span></span><br />
<span style="background-color: white;"><span style="color: #6aa84f; font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;"><i>Adapted from <a href="http://www.food.com/recipe/cheddar-cheese-muffins-53561">food.com</a></i></span></span></span><br />
<span style="background-color: white;"><span style="color: #6aa84f; font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;"><i><br /></i></span></span></span><span style="background-color: white;"><span style="color: #6aa84f; font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">1 cup milk</span><br style="line-height: 22px; outline: none;" /><span style="line-height: 22px;">3 tablespoons unsalted butter, melted & then cooled</span><br style="line-height: 22px; outline: none;" /><span style="line-height: 22px;">1 large egg, lightly beaten</span><br style="line-height: 22px; outline: none;" /><span style="line-height: 22px;">1 pinch cayenne pepper</span><br style="line-height: 22px; outline: none;" /><span style="line-height: 22px;">1 3/4 cups all-purpose flour</span><br style="line-height: 22px; outline: none;" /><span style="line-height: 22px;">1 tablespoon baking powder</span><br style="line-height: 22px; outline: none;" /><span style="line-height: 22px;">1 tablespoon granulated sugar</span><br style="line-height: 22px; outline: none;" /><span style="line-height: 22px;">1/2 teaspoon salt</span></span></span><br />
<span style="background-color: white;"><span style="color: #6aa84f; font-family: Times, Times New Roman, serif;">1/2 teaspoon garlic powder</span></span><br />
<span style="background-color: white;"><span style="color: #6aa84f; font-family: Times, Times New Roman, serif;">1/4 cup parmesan cheese<br style="outline: none;" /><span style="line-height: 22px;">3/4 cup grated sharp cheddar cheese</span></span></span><br />
<span style="background-color: white;"><span style="color: #6aa84f; font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;">1 tablespoon butter, melted (for topping)</span></span></span> <span style="background-color: white;"><span style="color: #6aa84f; font-family: Times, Times New Roman, serif;"><span style="line-height: 22px;"><br /></span></span></span><span style="background-color: white;"><span style="color: #6aa84f; font-family: Times, Times New Roman, serif;"><span style="line-height: 17px;">Preheat oven to 350 degrees F. </span><span style="line-height: 22px;">In a large bowl, combine milk, melted butter (or if you want to be like me, forget to add the butter!), egg& cayenne. </span><span style="line-height: 22px;">In a second bowl, sift together flour, baking powder, sugar, salt and garlic. </span><span style="line-height: 17px;">Stir in cheeses.</span><span style="line-height: 22px;">Add flour mixture to milk mixture and stir batter until it is just combined. </span><span style="line-height: 17px;">The batter should be lumpy. </span><span style="line-height: 22px;">Spoon the batter into lined muffin tins filling each about 2/3 full (I use a cookie scoop). </span><span style="line-height: 17px;">Bake 20- 25 minutes. While still warm, paint the tops with melted butter.</span></span></span><br />
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<a href="http://instagram.com/cookingforprincecharming" target="_blank"><img alt=" photo instagram.png" border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/th_instagram.png" height="40" width="40" /></a>Lorraine @ Cooking for Prince Charminghttp://www.blogger.com/profile/14529515793737365220noreply@blogger.com2tag:blogger.com,1999:blog-7851123099468007221.post-83589238290021383932015-12-21T05:49:00.000-08:002015-12-21T05:49:23.354-08:00Chicken Alfredo Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwhD90SqCfPKrYSjf9Sk9gjrsiLtqvrS5lMHzOoJSo0CSxagLX6Q3TFE-yQrUBuUu53j7MiUX2WcZxy2zaGaRiYZMhA801NMPGG8swBEzOc_8aLWS9LQhqMwFlG-wZYZRBXgW7ahxZkg/s1600/Chickenalfredo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwhD90SqCfPKrYSjf9Sk9gjrsiLtqvrS5lMHzOoJSo0CSxagLX6Q3TFE-yQrUBuUu53j7MiUX2WcZxy2zaGaRiYZMhA801NMPGG8swBEzOc_8aLWS9LQhqMwFlG-wZYZRBXgW7ahxZkg/s400/Chickenalfredo.jpg" width="312" /></a></div>
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This was by far my most viewed recipe on my blog Cookin' for the Seven Dwarfs when I was writing on that blog. It's probably my most favorite soup ever. It's creamy, warm and the flavor is amazing, especially if you make the homemade Alfredo sauce instead of using canned sauce.<br />
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This is always a huge crowd pleaser. Every time I make it everyone is asking for the recipe! I hope you love it too!<br />
<span style="color: #6aa84f;"><b><u><br /></u></b></span><span style="color: #6aa84f;"><b><u>Chicken Alfredo Soup</u></b></span><br />
<span style="color: #6aa84f;"><br /></span><span style="color: #6aa84f;">2 cups chopped broccoli</span><br />
<span style="color: #6aa84f;">1 cup chopped carrots</span><br />
<span style="color: #6aa84f;">1 cup chopped onions</span><br />
<span style="color: #6aa84f;">2 garlic cloves, pressed</span><br />
<span style="color: #6aa84f;">1 cup diced red bell peppers</span><br />
<span style="color: #6aa84f;">2 cans (14/14 1/2 oz) chicken broth</span><br />
<span style="color: #6aa84f;">4 cups diced cooked chicken</span><br />
<span style="color: #6aa84f;">2 Tbls. snipped basil</span><br />
<span style="color: #6aa84f;">2 jars Alfredo sauce (16 oz)</span><br />
<span style="color: #6aa84f;"><br /></span><span style="color: #6aa84f;">Bring veggies and broth to a boil, covered. Reduce heat and simmer, uncovered, 5 minutes or until veggies are crisp and tender. Add diced chicken and alfredo sauce to broth, simmer 5 minutes or until heated through. Remove from heat; stir in basil. Sprinkle with parmesan cheese.</span><br />
<span style="color: #6aa84f;"><br /></span><i style="color: #6aa84f;">Tip: Canned Alfredo is nice, but making up a real batch of Alfredo sauce is </i><b style="color: #6aa84f;">AMAZING</b> <i><span style="color: #6aa84f;">in this soup. I can't go back to canned Alfredo sauce after I tried it with homemade sauce. Its just so creamy and good! I </span><span style="color: red;">double </span><span style="color: #6aa84f;">the Alfredo sauce recipe and add the whole thing to the soup! </span></i><br />
<span style="color: #6aa84f;"><i><br /></i></span><span style="color: #6aa84f;"><b><u>Alfredo Sauce</u></b></span><br />
<span style="color: #6aa84f;"><u style="font-weight: bold;">(</u><i>Doubled)</i></span><br />
<span style="color: #6aa84f;"><b><u><br /></u></b></span><span style="color: #6aa84f;"><span style="background-color: white; font-family: "times" , "times new roman" , serif; font-size: 16px; line-height: 25.600000381469727px; text-align: center;"><span style="background-color: white; line-height: 17px;">16 oz cream cheese</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">1 c. milk</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">1 cup (2 sticks) butter</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">2 c. parmesan cheese</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">1 tsp. garlic powder (I use 2 garlic clove, pressed)</span><br style="background-color: white; line-height: 17px;" /><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">Melt butter, and cream cheese, add garlic powder. Stir until smooth, then add milk, and parmesan cheese.</span></span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 25.600000381469727px; text-align: center;" /><span style="background-color: white; font-family: "times" , "times new roman" , serif; font-size: 16px; line-height: 25.600000381469727px; text-align: center;"><span style="background-color: white; line-height: 17px;"><br /></span><span style="background-color: white;"><span style="line-height: 17px;"><i>Tip: When you're stirring the butter, garlic and cream cheese, it'll look all curdle-y, so what I do is stir it vigorously with a whisk until it becomes smooth. I promise it won't be curdle-y. :)</i></span></span></span></span><br />
<span style="color: #6aa84f;"><span style="background-color: white; font-family: "times" , "times new roman" , serif; font-size: 16px; line-height: 25.600000381469727px; text-align: center;"><span style="background-color: white;"><span style="line-height: 17px;"><i><br /></i></span></span></span></span>
<span style="color: #6aa84f;"><span style="background-color: white; font-family: "times" , "times new roman" , serif; font-size: 16px; line-height: 25.600000381469727px; text-align: center;"><span style="background-color: white;"><span style="line-height: 17px;"><i><br /></i></span></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gNbfaao6cILe6NJCo-LJKsaI6_vmHTj5xkesjEcDlP39Y78uFOFP3QyjP9gjFVTtANfEVgqSV-UO-nEJCtF3Ah8WHbp8EHxXZLA4n_uvELYqJJtHrhP9kFPQCUVoupmW-f-9qAmMx4A/s1600/chocolateorange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gNbfaao6cILe6NJCo-LJKsaI6_vmHTj5xkesjEcDlP39Y78uFOFP3QyjP9gjFVTtANfEVgqSV-UO-nEJCtF3Ah8WHbp8EHxXZLA4n_uvELYqJJtHrhP9kFPQCUVoupmW-f-9qAmMx4A/s640/chocolateorange.jpg" width="640" /></a></div>
I made these bars a little bit different than how you would normally make a Revel Bar. I had a bunch of left over cookie dough from a previous recipe I put together early this week and I needed to use it up fast. I go on auto pilot sometimes when baking and forget I'm not cooking for all the Dwarfs anymore, so there's no need to double/triple recipes anymore!<br />
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Instead of using canned sweetened condensed milk, I made up a batch of my own, which wasn't hard at all! I used this recipe from <a href="http://www.kitchenstewardship.com/recipes/healthy-homemade-sweetened-condensed-milk-without-powdered-dry-milk/">Kitchen Stewardship</a>. I fainted a little in my mind when I read that it would take 2 hours to reduce to the amount I wanted, but there was <i>no way</i> I was getting out of my comfy clothes for the day and running to the overpriced store nearby. The sweetened condensed milk was done in a little less than an hour, but I had the heat up a little higher so it would go much faster. It tasted <i>exactly</i> the same, and I felt much better about using raw milk and organic sugar in it than using some aluminum canned stuff.<br />
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I digress! This stuff is the bomb diggity! It has just a hint of orange and the chocolate orange mixture complimented the cookie well. I'll definitely be making this again.<br />
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<b><span style="color: #e06666;">Chocolate Orange Revel Bars</span></b><br />
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Cookie Dough<br />
1 14 oz can Sweetened Condensed milk (or make your own! Recipe <a href="http://www.kitchenstewardship.com/recipes/healthy-homemade-sweetened-condensed-milk-without-powdered-dry-milk/">Here</a>)<br />
2 cups semisweet chocolate pieces<br />
2 Tbls butter<br />
2 tsp. vanilla<br />
1-2 tsp. orange extract<br />
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Preheat oven to 350. Flatten 2/3 of your room tempt cookie dough in a 13 x 9 pan. In a heavy saucepan stir sweetened condensed milk, chocolate and 2 Tbls butter over low heat until smooth. Remove from heat; stir in vanilla. Pour chocolate mixture evenly on top of cookie dough and with the remaining cookie dough crumble dough on top. Bake for 25-30 minutes. Cool and cut into bars.<br />
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<img src="http://i227.photobucket.com/albums/dd301/raineinspaine/dwarfs-siggy2.png" />
<a href="https://www.facebook.com/Cooking-for-Prince-Charming-1063530887011521/?ref=hl" target="_blank"><img border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/facebook.png" height="40" width="40" /></a> <a href="http://pinterest.com/raineinspaine/" target="_blank"><img border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/pinterest.png" height="40" width="40" /></a> <a href="https://twitter.com/LorraineCFPC" target="_blank"><img alt=" photo dwarf-twitter.png" border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/twitterbird.png" height="40" width="40" /> </a>Lorraine @ Cooking for Prince Charminghttp://www.blogger.com/profile/14529515793737365220noreply@blogger.com1tag:blogger.com,1999:blog-7851123099468007221.post-90177508866782569362015-12-16T04:22:00.005-08:002015-12-16T04:23:06.674-08:00Hood River Fresh Apple Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobtFPK-txNcKkLRaqyR4Z39AVpezXcV1rtJsWxMRE5IQe2Tyi8-pARcr_5QNlGNHyMlRnhbongC-mcJnM_RKaZ28f3N4BoqbS9c8da1inpmV02QBaofARZzdZH3UIGhu270Rw8LS0hAE/s1600/hoodrivercake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobtFPK-txNcKkLRaqyR4Z39AVpezXcV1rtJsWxMRE5IQe2Tyi8-pARcr_5QNlGNHyMlRnhbongC-mcJnM_RKaZ28f3N4BoqbS9c8da1inpmV02QBaofARZzdZH3UIGhu270Rw8LS0hAE/s640/hoodrivercake.jpg" width="640" /></a></div>
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*drools* Holy. Moly. Drop everything you are doing, and make this cake! You'll feel like you've died and gone to heaven. This may be my favorite cake ever. </div>
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This recipe is actually from the "<a href="http://amzn.to/HcqVmp">A Taste of Oregon Cookbook</a>" (where I'm from!) and seriously, you won't be sorry you made this. The cake caramelizes on the sides, and on the top. And you make this amazing sauce that you drizzle on top. I've made this a few times and all I could hear while I was dishing out the dessert was, "Mmmmmmmm!" "Oh my goshhhhhh!" "This is so GOOD!" from everyone. </div>
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The only thing I changed from the original recipe was instead of shortening, I used butter. I wouldn't change anything else. :)</div>
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<span style="color: #e06666;"><b>Hood River Fresh Apple Cake</b></span></div>
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<span style="color: #e06666;"><i>A teeny tiny bit changed from "<a href="http://amzn.to/HcqVmp">A Taste of Oregon Cookbook</a>"</i></span></div>
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<ul class="ingredients" style="background-color: white; list-style: none; margin: 0px 0px 10px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: "times" , "times new roman" , serif;">2 cups sugar</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: "times" , "times new roman" , serif;">1 cup butter (2 sticks)</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: "times" , "times new roman" , serif;">2 eggs</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: "times" , "times new roman" , serif;">2 cups flour</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: "times" , "times new roman" , serif;">2 tsp. baking soda</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: "times" , "times new roman" , serif;">1 tsp. cinnamon</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: "times" , "times new roman" , serif;">1/2 tsp. salt</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: "times" , "times new roman" , serif;">4 cups chopped cooking apples</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: "times" , "times new roman" , serif;">1 cup chopped nuts</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="color: #e06666; font-family: "times" , "times new roman" , serif;"><b>FOR THE SAUCE:</b></span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: "times" , "times new roman" , serif;">1/2 cup packed brown sugar</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: "times" , "times new roman" , serif;">1/2 cup white sugar</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: "times" , "times new roman" , serif;">1/2 cup butter</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: "times" , "times new roman" , serif;">1/2 cup whipping cream</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: "times" , "times new roman" , serif;">1/2 tsp. vanilla</span></li>
</ul>
<span style="background-color: white; line-height: 20px;"><span style="font-family: "times" , "times new roman" , serif;">Cream together the sugar, shortening and eggs. Mix the dry ingredients and add to the creamed sugar/eggs. Add the chopped apples and nuts. Pour into a greased 9x13-inch pan and bake at 350 degrees for 45 minutes.</span></span><br />
<span style="background-color: white; line-height: 20px;"><span style="font-family: "times" , "times new roman" , serif;">To make the sauce, in a small pan combine the sugars, butter and whipping cream. Bring to a boil, then remove from heat and add the vanilla. Pour the sauce (which is great hot or cold) over individual servings of the cake.</span></span><br />
<span style="background-color: white; line-height: 20px;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span>
<img src="http://i227.photobucket.com/albums/dd301/raineinspaine/dwarfs-siggy2.png" />
<a href="https://www.facebook.com/Cooking-for-Prince-Charming-1063530887011521/?ref=hl" target="_blank"><img border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/facebook.png" height="40" width="40" /></a> <a href="http://pinterest.com/raineinspaine/" target="_blank"><img border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/pinterest.png" height="40" width="40" /></a> <a href="https://twitter.com/LorraineCFPC" target="_blank"><img alt=" photo dwarf-twitter.png" border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/twitterbird.png" height="40" width="40" /> </a><a href="mailto:cookingforprincecharming@gmail.com"><img border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/email.png" height="40" width="40" /></a>Lorraine @ Cooking for Prince Charminghttp://www.blogger.com/profile/14529515793737365220noreply@blogger.com6tag:blogger.com,1999:blog-7851123099468007221.post-50430904184467719102015-12-14T04:53:00.000-08:002015-12-14T05:00:11.536-08:00Homemade Dog Treats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NZ_a8yyjwV-DaM3oyCsysQzjA51nwgSKD8eXGDReeY_n_uVyU8R4FynbCcQHWc7kbfUPL0ttY8BBYUMXmx1AyVW2eoZwfO3rE5vu2qcYrfkZ4HtDqolZF3cktkIhuCrJClcg-n6Zbn0/s1600/dogtreats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NZ_a8yyjwV-DaM3oyCsysQzjA51nwgSKD8eXGDReeY_n_uVyU8R4FynbCcQHWc7kbfUPL0ttY8BBYUMXmx1AyVW2eoZwfO3rE5vu2qcYrfkZ4HtDqolZF3cktkIhuCrJClcg-n6Zbn0/s640/dogtreats.jpg" width="640" /></a></div>
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Right before I got my puppy 2 years ago, I tried to read every puppy book I can get my hands on, so I could be better prepared when she got here. I felt like we were less prepared when we got our first dog 20 years ago (he died 7 years ago). He just showed up in our lives one day. He followed my brothers all the way home, and we were never able to find the owners. If you ask my mom today, she'd say he was sent from God. He was perfect, he loved our family, and we loved him.<br />
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Right before I got my puppy, I wanted to be better prepared for everything. I started looking into what types of foods I'd like to feed her, and after checking some of the labels on the dog food and treats some of the ingredients were a little worrying. They weren't simple ingredients, there was glycerin. Which is derived from <i>SOAP</i> making. Soap?! There's also <span style="background-color: white; line-height: 18px;"><span style="font-family: "times" , "times new roman" , serif;">Phosphoric acid, which you can use to remove rust. Yes. <i>RUST.</i> </span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span><span style="background-color: white; line-height: 18px;"><span style="font-family: "times" , "times new roman" , serif;">So, it got me thinking, why couldn't I just make my own dog treats? It's probably cheaper, maybe even a little healthier for my puppy, and it doesn't take much time. Why would I feed my dog chemicals I wouldn't eat? </span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span><span style="background-color: white; line-height: 18px;"><span style="font-family: "times" , "times new roman" , serif;">Since I don't have a puppy yet, I was able to test try these on some of my brother's dogs! One of them has a puppy 4 weeks older then the one I'm getting, and the other one is a full grown dog. They went crazy over these! I wish I could have taken a video of Pearl (the dog below) and how excited she was over this treat. She could hardly hold still for the picture!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPcmpM0VsT55AaCEEleqb13S5f9ANzO2gZ5wCibuIv6Y28-dN-8eaV0u7u1T02I_0znAFfnnmabe3dkjI2ba4OVfAfDBP6Ga49s7EjpeSsu3FpVa_KDjXUYMR_zPDpkg-zxbLkgYViYAb/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPcmpM0VsT55AaCEEleqb13S5f9ANzO2gZ5wCibuIv6Y28-dN-8eaV0u7u1T02I_0znAFfnnmabe3dkjI2ba4OVfAfDBP6Ga49s7EjpeSsu3FpVa_KDjXUYMR_zPDpkg-zxbLkgYViYAb/s400/photo.JPG" width="300" /></a></div>
<span style="background-color: white; line-height: 18px;"><span style="color: #e06666; font-family: "times" , "times new roman" , serif;"><b>Homemade Dog Treats</b></span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #e06666; font-family: "times" , "times new roman" , serif;"><i>Makes about 50</i></span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #e06666; font-family: "times" , "times new roman" , serif;"><i><br /></i></span></span><span style="background-color: white; line-height: 18px;"><span style="font-family: "times" , "times new roman" , serif;">1/3 cup Organic Pumpkin Puree</span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="font-family: "times" , "times new roman" , serif;">1/3 cup Organic Peanut Butter</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;">1 small Organic Banana, mushed</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;">2/3 cup Coconut Flour (you may need more)</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;">1 Tbls. Organic Coconut Oil</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;">1 1/3 cup Chicken Broth (I used homemade broth we had on hand)</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;">1 cup Organic Rolled Oats</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;">Mix all ingredients (I used a cuisinart to get it smooth) and roll out onto a floured surface (I used more coconut flour here). With a biscuit cutter (your choice on size, I wish I had cut them smaller) cut dough and place on a sheet pan. Bake at 350 for 25-30 minutes. Let cool and let your dog enjoy a treat! :) </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucHh3kATYAlr1BZszhqrov-PoIhV_OZPVDfUuzjNtTDssyJAt9RtAlK4WpvmOT2Ul-NjNq_8niSl_oX05tR4HA7_eIbJfK2B_bHBhnBDuWfhoJBpaFdhIZgfVY8NfyS6ONPJ2eERG0Co/s1600/dogtreatingredient2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucHh3kATYAlr1BZszhqrov-PoIhV_OZPVDfUuzjNtTDssyJAt9RtAlK4WpvmOT2Ul-NjNq_8niSl_oX05tR4HA7_eIbJfK2B_bHBhnBDuWfhoJBpaFdhIZgfVY8NfyS6ONPJ2eERG0Co/s400/dogtreatingredient2.jpg" width="400" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;">Since these have nothing crazy in them, you <i>COULD</i> eat them yourself, but it's not suggested. </span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;">As for the smell of these things when you're cooking them, they smell like peanut butter cookies, with a hint of chicken broth. It's not a horrible smell at all.</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;">And last, the texture. The texture is the same texture as a cookie you'd make yourself. I baked them a little longer to harden them a little, but it's nice to be able to break the pieces apart.</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18px;">The great thing about these, you don't feel like you immediately have to go wash your hands after touching the treats. I always feel like that after touching dog food.</span></span><br />
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<img src="http://i227.photobucket.com/albums/dd301/raineinspaine/dwarfs-siggy2.png" />
<a href="https://www.facebook.com/Cooking-for-Prince-Charming-1063530887011521/?ref=hl" target="_blank"><img border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/facebook.png" height="40" width="40" /></a> <a href="http://pinterest.com/raineinspaine/" target="_blank"><img border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/pinterest.png" height="40" width="40" /></a> <a href="https://twitter.com/LorraineCFPC" target="_blank"><img alt=" photo dwarf-twitter.png" border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/twitterbird.png" height="40" width="40" /> </a><a href="mailto:cookingforprincecharming@gmail.com"><img border="0" src="http://i227.photobucket.com/albums/dd301/raineinspaine/email.png" height="40" width="40" /></a>Lorraine @ Cooking for Prince Charminghttp://www.blogger.com/profile/14529515793737365220noreply@blogger.com7tag:blogger.com,1999:blog-7851123099468007221.post-66415898745251618482015-12-11T03:30:00.000-08:002015-12-11T04:10:49.419-08:00Pinot Grigio Mashed Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QFetDiMHnaUzQcgFBGnngirQptncnNnVTiKcLOqtXBsWlUXGRBlNpPHNPsFWbnZBqGY47bBlwk7u9-q1tzA3bgPU_GtKsWQcFceI7iRVBvge0B5W06jUr2XeOzRPvmC4WcTKbFX54GY/s1600/mashedtaters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QFetDiMHnaUzQcgFBGnngirQptncnNnVTiKcLOqtXBsWlUXGRBlNpPHNPsFWbnZBqGY47bBlwk7u9-q1tzA3bgPU_GtKsWQcFceI7iRVBvge0B5W06jUr2XeOzRPvmC4WcTKbFX54GY/s640/mashedtaters.jpg" width="640" /></a></div>
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Strange to put wine in your Mashed Potatoes, right? I never would have done this, but I had a cup of wine leftover in the fridge and wanted to use it up. So, why not throw it into the mix? I'm glad I tried it! This might be my new favorite way to eat garlic mashed potatoes. It gives it a little extra flavor, and makes it even harder to stop eating than regular Garlic Mashed Potatoes.<br />
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<span style="color: #ea9999;"><b>Pinot Grigio Mashed Potatoes</b></span><br />
<span style="color: #ea9999;"><b><br /></b></span>
20 Red Potatoes,<br />
1 cup Pinot Grigio<br />
1 garlic clove, minced<br />
8 oz Cream Cheese<br />
1/2 tsp salt<br />
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Wash and cut the potatoes, and boil them in water until soft. Drain and immediately add the cream cheese and salt and cover with a lid. (This should soften the cream cheese enough to mash into the potatoes.) While the cream cheese softens, in a sauce pan, reduce 1/2 cup of the pinot grigio. Add your garlic clove to the wine. I let my pinot grigio reduce for 5 minutes on high heat. It goes fast, so watch it! Add the reduced wine to the potatoes and the other 1/2 cup of (not reduced) wine to the mixture and stir and enjoy!<br />
<img src="http://i227.photobucket.com/albums/dd301/raineinspaine/dwarfs-siggy2.png" />
Lorraine @ Cooking for Prince Charminghttp://www.blogger.com/profile/14529515793737365220noreply@blogger.com2tag:blogger.com,1999:blog-7851123099468007221.post-3171397184668085512015-12-09T05:06:00.000-08:002015-12-09T05:06:40.168-08:00Fruity Pebbles White Hot Chocolate<div class="" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqZVi9fZHtRSlWG5jfBRonpfc80rXWn7Sg8B-haK8QXaE-QR3T1twuvPZSUBl6lDNCbWzyabXtlBQaF0167W6XlmOqnhJrcKdGMQRUSt8Qn3M_4zr8gq7HomJNo2mKuJ9l9Pux_Ne-F4/s1600/fruitypebbles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqZVi9fZHtRSlWG5jfBRonpfc80rXWn7Sg8B-haK8QXaE-QR3T1twuvPZSUBl6lDNCbWzyabXtlBQaF0167W6XlmOqnhJrcKdGMQRUSt8Qn3M_4zr8gq7HomJNo2mKuJ9l9Pux_Ne-F4/s400/fruitypebbles.jpg" width="312" /></a></div>
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<span style="text-align: left;">How pretty is this drink?! </span></div>
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Snow means, no work, lazy days annnnnnd <i>HOT CHOCOLATE</i>!</div>
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Hot chocolate is always better when it's snowing, don't you think? :) So instead of making the same old hot chocolate/white hot chocolate drink we usually make, I wanted to put a spin on it! </div>
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I recently got a box of fruity pebbles after I found a recipe on Pinterest that called for it. I didn't turn out as good as I thought it would, and was kind of a dud. Bummer. I'm a big fan of fruity pebbles, so I was trying to figure out ways I could use the rest of the pebbles up, since I'm not much of a cereal fan, or a milk fan. So, why not try a fruity hot chocolate? It has the perfect amount of Fruity Pebbles taste to it and it's such a pretty color! :) Definitely keeping this recipe around!</div>
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<b><span style="color: #e06666;">Fruity Pebbles White Hot Chocolate</span></b></div>
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1 cup milk</div>
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1/2 cup heavy cream</div>
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1/4 cup fruity pebbles, crushed</div>
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1/2 tsp. vanilla</div>
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1 cup <a href="http://amzn.to/1dtgXGf">purple white chocolate melting chips</a> </div>
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In a sauce pan warm your heavy cream and purple chocolate together. Add vanilla, milk and crushed fruity pebbles and bring almost to a boil. Strain the fruity pebbles out of the drink as you pour it in your cup. Top with whip cream and Fruity Pebbles. </div>
<img src="http://i227.photobucket.com/albums/dd301/raineinspaine/dwarfs-siggy2.png" />Lorraine @ Cooking for Prince Charminghttp://www.blogger.com/profile/14529515793737365220noreply@blogger.com0tag:blogger.com,1999:blog-7851123099468007221.post-2350207603656609642015-12-08T05:00:00.000-08:002015-12-08T05:04:09.203-08:00Cranberry Orange White Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3T9GtqVaOFN4jAGRWcOlckY4Gx1JPw4TSusiSZtEHwd2TUEZVLGJfQX-PU-h7Wb7WoHpynfTCFQVKSQLusOTghSfjHQ2PWaaul9WpMAho7Nctuj22_jLnUFGouafqyMpXTXj34_amKY/s1600/cranberrycookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3T9GtqVaOFN4jAGRWcOlckY4Gx1JPw4TSusiSZtEHwd2TUEZVLGJfQX-PU-h7Wb7WoHpynfTCFQVKSQLusOTghSfjHQ2PWaaul9WpMAho7Nctuj22_jLnUFGouafqyMpXTXj34_amKY/s640/cranberrycookie.jpg" width="492" /></a></div>
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These could possibly be my new favorite cookie! Cranberry and Orange is one of the BEST combinations. You just can't go wrong with those flavors together, and adding the white chocolate takes it to a whole new level in flavor! They are soft and chewy - a must try!<br />
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<span style="color: #e06666;"><b>Cranberry Orange White Chocolate Chip Cookies</b></span><br />
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<ul class="ingredient-list" style="background-color: white; border: 0px; color: #282828; line-height: 1.5; list-style: none; margin: 0px 0px 1.5em -24px; padding: 0px 0px 0px 24px; vertical-align: baseline; word-wrap: break-word;">
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: "times" , "times new roman" , serif;">1 cup (16 tablespoons) butter</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: "times" , "times new roman" , serif;">3/4 cup sugar</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: "times" , "times new roman" , serif;">grated peel of 1 medium to large orange or 1/2 tsp orange extract</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: "times" , "times new roman" , serif;">1 teaspoon vanilla extract</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: "times" , "times new roman" , serif;">1/4 teaspoon baking powder</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: "times" , "times new roman" , serif;">1/2 teaspoon salt</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: "times" , "times new roman" , serif;">2 large egg</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: "times" , "times new roman" , serif;">1 1/2 cups flour</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: "times" , "times new roman" , serif;">2 cups dried cranberries; or a mixture of dried cranberries and toasted chopped walnuts or pecans</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: "times" , "times new roman" , serif;">1 cup white chocolate chips</span></li>
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<span style="background-color: white; color: #282828; font-family: "times" , "times new roman" , serif; line-height: 19px;">Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment. </span><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; color: #282828; line-height: 19px;">In a large bowl, beat together the butter, sugar, orange peel, vanilla, baking powder, and salt. </span><span style="background-color: white; color: #282828; line-height: 19px;">Beat in the eggs. The mixture may look slightly curdled; that's OK. </span><span style="background-color: white; color: #282828; line-height: 19px;">Add the flour and dried cranberries and white chocolate, stirring until well combined. With a cookie scoop drop dough</span><span style="background-color: white; color: #282828; line-height: 19px;"> onto the baking sheets, leaving about 1 1/2" between them. </span><span style="background-color: white; color: #282828; line-height: 19px;">Bake the cookies for 7-8 minutes, until they're barely set, and a light golden brown around the edges. Don't over-bake; if you do, the cookies will be hard, not soft and chewy. Gently lift one of the cookies and look at the bottom; if you've used parchment, it shouldn't be brown. If you're baking on a dark cookie sheet without parchment, it should be light (not dark) brown. </span><span style="background-color: white; color: #282828; line-height: 19px;">Remove the cookies from the oven, and cool them right on the pan. If you need a pan to bake the remainder of the cookies, give the cookies about 5 minutes to set before transferring them to a rack to cool completely.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAARPej7D8HmgvL7pFgfc3F9mNPl8S2-bBC3hUsmlqIDfr2UTgNS1YxljITBfgviOQ6Pw6aVxCJgCFwL_sWfRQd70rxEKuJpV2M88XdINSYOKHq7bkZ80scdR3MCPiFGT0kXmTHarbVcM/s1600/skittles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAARPej7D8HmgvL7pFgfc3F9mNPl8S2-bBC3hUsmlqIDfr2UTgNS1YxljITBfgviOQ6Pw6aVxCJgCFwL_sWfRQd70rxEKuJpV2M88XdINSYOKHq7bkZ80scdR3MCPiFGT0kXmTHarbVcM/s640/skittles.jpg" width="640" /></a></div>
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Skittles are my one weakness. Ask me if I want chocolate over Skittles, and I'll always choose Skittles. Always.<br />
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So I was trying to think of ways I could incorporate them into a recipe. Skittle cookies? Nah. Skittle Smoothie? YUCK. Skittle blondies? No. And then the muddy buddies idea came to me. I rushed to the store, picked up the rest of the ingredients for this and made it right away. Sometimes I get a recipe that just pops in my brain and I can't stop thinking about it until I make it. Sometimes this happens in the middle of the night and I have to write it down, just so I can sleep.<br />
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This version of Muddy Buddies tastes <i>just</i> like Skittles. Whether your a chocolate lover or not, or love Skittles, you'll like this! Taste the Rainbow, baby. I plan on trying this with Sour Skittles (my favorite) the next time I make these!<br />
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Happy loved these so much, he wanted me to contact Chex or Skittles to share the recipe. He's sweet. :)<br />
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<span style="color: #e06666;"><b>Skittles Muddy Buddies</b></span><br />
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1 bag of Skittles, crushed finely (I used the Wild Berry flavor)<br />
6 cups Rice Chex<br />
1 1/2 cups white chocolate, melted<br />
2 cups powder sugar<br />
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Separate your skittles by colors. Grind each color in a cuisinart (I used a Vitamix) until it becomes almost a fine powder. Put them in (5) separate bags with equal amounts of powdered sugar. In a double boiler, melt your white chocolate. Add to a bowl with your 6 cups Chex and mix until fully coated. Quickly add equal amounts of white chocolate Chex to each Skittles/powdered sugar bag, seal and shake until coated evenly. Pour out evenly on a sheet pan and let dry/harden. Enjoy!<br />
<img src="http://i227.photobucket.com/albums/dd301/raineinspaine/dwarfs-siggy2.png" />Lorraine @ Cooking for Prince Charminghttp://www.blogger.com/profile/14529515793737365220noreply@blogger.com7