tag:blogger.com,1999:blog-45756368780001002952024-03-13T19:35:24.209-04:00Cugini CuisineWe are cousins and busy moms, who love to create simple and elegant recipes. Feel free to try these recipes and leave feedback. We hope you enjoy them from our family to yours!Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-4575636878000100295.post-12814654975267458112012-06-13T21:39:00.004-04:002012-06-13T21:39:28.405-04:00Ham and Cheese Macaroni Cups<div dir="ltr" style="text-align: left;" trbidi="on">
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This recipe is one of my toddler's favorite meals for lunch or dinner. I also have made them for play-dates and parties, since they are very easy to make, and kids love to pick them apart. Whats nice about this recipe is you can substitute with your child's favorite meat and/or vegetable, such as cubed, cooked chicken or peas.<br />
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Ingredients:<br />
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1/2 box Ditalini pasta<br />
2 cups shredded cheddar cheese, plus more for topping<br />
1/2 cup milk<br />
2 tablespoons butter<br />
1 crown broccoli chopped and cooked<br />
2 already cooked ham steaks<br />
1 tsp. salt<br />
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Directions:<br />
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Preheat oven to 350 degrees.<br />
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Cook Ditalini according to package directions. In a small saucepan, melt and whisk together butter, milk and shredded cheese over medium heat until melted into a smooth cheese sauce. If too thick, add a little more milk. Turn heat to low, whisking occasionally.<br />
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In another small saucepan, boil broccoli until tender. Chop broccoli.<br />
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Chop ham steaks into cubes.<br />
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Drain pasta. In large bowl, combine pasta, broccoli, ham and cheese sauce.<br />
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Spray muffin tins with cooking spray. Spoon mixture into each muffin tin. Top with a sprinkle of cheddar cheese. Bake at 350 degrees for approximately 20 minutes. Let stand for about 10 minutes to set and cool. Remove carefully with a small spoon or spatula. If you take them out too early, they will fall apart (but are still yummy).<br />
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This can easily be made into a casserole, but muffin tins are a fun way to get kids interested in their meal.</div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com3tag:blogger.com,1999:blog-4575636878000100295.post-8493232946346300422011-08-30T20:28:00.000-04:002011-08-30T20:28:52.192-04:00Apricot Glazed Pork<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdRFf7wx6wBJ3QidbLk4pssSvjuCx3B_fWC1pD8ll1_FG8tZSFGPSmW_7iwA2rXjvObl7Ko4wd7skWWEJzzMW_TDj5NUX4NZnUobk32gjtTxKG9zuJxxvsngpBFJ7Ll9Vpp8XWhgN8TPo/s1600/DSCN0265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdRFf7wx6wBJ3QidbLk4pssSvjuCx3B_fWC1pD8ll1_FG8tZSFGPSmW_7iwA2rXjvObl7Ko4wd7skWWEJzzMW_TDj5NUX4NZnUobk32gjtTxKG9zuJxxvsngpBFJ7Ll9Vpp8XWhgN8TPo/s320/DSCN0265.JPG" width="320" /></a></div><br />
Serves 2 People (Double recipe for every two people you are serving)<br />
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Ingredients:<br />
Butterfly pork chops<br />
Salt & Pepper to taste<br />
Olive Oil<br />
1/2 bag of No Yolk Noodles<br />
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For the Glaze:<br />
3 Tablespoons of apricot preserves<br />
1/2 teaspoon of grated fresh ginger<br />
1/4 cup carrots finely grated<br />
2 tablespoons soy sauce<br />
2 cloves garlic, grated<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon cayenne pepper<br />
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Directions:<br />
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Bring large pot of salted water to a boil to cook noodles according to package directions. Drain noodles and set aside.<br />
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Salt and pepper pork. In a large skillet, heat olive oil over medium heat. Cook pork in skillet approximately 5 minutes on each side.<br />
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Whisk together all ingredients for the glaze over medium heat until well combined. Pour half the glaze over pork as it cooks. Reserve other half of glaze.<br />
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Serve pork over noodles. Pour remaining glaze over pork. Garnish with parsley.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1F89lseZ2t5pBV1SKv3ckNLf5-0VOTfos91P1jFWHAMejWoryMKA3TebrIOj4wQ268aPyVrS1fX0fOavCaVURoYQRsOuZRJx0idL9ZdiREfFIM6R_iHyV0qptfZfUlvjDpU2lHcKAHMz6/s1600/DSCN0087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1F89lseZ2t5pBV1SKv3ckNLf5-0VOTfos91P1jFWHAMejWoryMKA3TebrIOj4wQ268aPyVrS1fX0fOavCaVURoYQRsOuZRJx0idL9ZdiREfFIM6R_iHyV0qptfZfUlvjDpU2lHcKAHMz6/s320/DSCN0087.JPG" width="320" /></a></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><br />
</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Chicken Thighs </span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Olive oil</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Salt & pepper</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1/2 large onions sliced</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1 green pepper sliced</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1 cup chicken stock</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1/2 cup white wine</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1 can diced tomatoes </span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">lemon pepper</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">thyme</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">rosemary</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">parsley to garnish</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1 box cous cous </span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Salt and pepper chicken. Brown chicken in large pot over medium high heat for 7 minutes on each side and set chicken aside. Add 2 tablespoons of olive oil to pan. Lower heat to medium and add in onions, peppers and garlic. </span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Add in chicken stock, wine and scrape brown bits off bottom of the pan, cooking for another 7 minutes. Add in tomatoes and let simmer for 5 minutes. Add in thyme, rosemary and lemon pepper. Place chicken back in pot, turn the heat up to medium high heat, and cook for twenty to 25 minutes.</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Bring a small pot of salted water to a boil and cook cous cous according to package directions.</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Serve chicken over cous cous. Garnish with parsley.</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0.0px;"></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0.0px;"></span></div></div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com1tag:blogger.com,1999:blog-4575636878000100295.post-63392939017614068512011-08-17T20:32:00.000-04:002011-08-17T20:32:07.592-04:00Homemade Fruit & Veggie Muffins<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wf8FlEkozsLEyLJUcHFcJl8O_gevnGwKSgZpgeGy804MSVqXZYkDSI2XN_DnmijN62PUxxoxmiDRSTvJv3YL5ILN160xblQDlP9EzsKlYDoyMCP5OdZNHj6MMp9wCOc31X1xxk4wBm2l/s1600/DSCN0252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wf8FlEkozsLEyLJUcHFcJl8O_gevnGwKSgZpgeGy804MSVqXZYkDSI2XN_DnmijN62PUxxoxmiDRSTvJv3YL5ILN160xblQDlP9EzsKlYDoyMCP5OdZNHj6MMp9wCOc31X1xxk4wBm2l/s320/DSCN0252.JPG" width="240" /></a></div><br />
I cup shredded carrots<br />
2 cups flour<br />
1 small box of raisins<br />
1 tsp. baking powder<br />
3/4 tsp. baking soda<br />
1 tsp. ground cinnamon<br />
1 tsp. ginger grated<br />
1/2 tsp. salt<br />
3/4 cup oil<br />
1/3 cup sugar<br />
2 eggs<br />
1 8 oz. can crushed pineapple drained<br />
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Whisk flour, baking soda, baking powder, cinnamon, ginger and salt. In separate bowl, whisk eggs, sugar and oil. Mix in carrots, raisins and pineapple. Gradually stir in dry ingredients until well combined. Spoon into muffin cups. Bake at 350 for 25 minutes for regular sized muffins, 15 minutes for mini muffins.<br />
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</div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com1tag:blogger.com,1999:blog-4575636878000100295.post-60666318536385906502011-08-06T05:20:00.000-04:002011-08-06T05:20:51.251-04:00Steak Kabobs<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3shWNH-GkWHvjbw8Wm2_3m_bjBiD_f4Uncvhmq1bF4ycJQCCE5d6KrAk1GYGL5KW4swXQqh_UcWgM9ZV4Cpj3BFeucSKSeCKoC9B-uktohZjDjxU6CPTUuvg-cKWLiJ9uVYcPIJpHUwW/s1600/DSCN0177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3shWNH-GkWHvjbw8Wm2_3m_bjBiD_f4Uncvhmq1bF4ycJQCCE5d6KrAk1GYGL5KW4swXQqh_UcWgM9ZV4Cpj3BFeucSKSeCKoC9B-uktohZjDjxU6CPTUuvg-cKWLiJ9uVYcPIJpHUwW/s320/DSCN0177.JPG" width="320" /></a></div><br />
1 1/2 lbs beef round chunks<br />
1 yellow squash sliced<br />
1 zucchini sliced<br />
1 red pepper sliced<br />
Cherry tomatoes for ends<br />
Salt & Pepper<br />
Lea & Perrins Worcestershire Sauce<br />
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Cut all veggies into same size chunks, approximately 1/2 inch thick. Marinade in worcestershire sauce, salt and pepper for at least one hour or more. Grill until meat is cooked through. Serve over rice or couscous.</div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com1tag:blogger.com,1999:blog-4575636878000100295.post-20823484766926898772011-07-07T17:25:00.001-04:002011-08-06T05:14:45.114-04:00Homemade BBQ Sauce<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font: 18.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: 11px;">Saute the following over medium heat in medium pot, until onions and tender:</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">1 large onion chopped</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">3 cloves garlic crushed</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">1 tsp cumin</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">1/2 tsp cayenne pepper</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">olive oil</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Add in:</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">1 cup dark brown sugar</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">40 oz bottle ketchup</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">1/2 cup apple cider vinegar</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">2 tablespoons mustard</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Dash of hot sauce</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">2 tablespoons worchestershire sauce</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">2 tablespoons honey</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Simmer for one hour or more.</span></div></div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com1tag:blogger.com,1999:blog-4575636878000100295.post-68494739543839428912011-07-07T17:23:00.000-04:002011-07-07T17:23:39.513-04:00BBQ Chicken PizzaSee above for pizza dough recipe or use store bought.<br />
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1 1/2 lbs grilled chicken shredded<br />
2 cups bbq sauce (homemade or Jack Daniels)<br />
1 red pepper chopped<br />
scallions chopped<br />
2 tablespoons duck sauce<br />
sesame seeds<br />
2 cups shredded mexican blend cheese<br />
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Bake pizza dough for at least 10 minutes and remove from oven.<br />
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Whisk together bbq sauce, duck sauce and sesame seeds. Spread sauce and toppings over pizza. Bake for 20 to 25 minutes at 400 degreesChristine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com1tag:blogger.com,1999:blog-4575636878000100295.post-17538190208297911032011-07-07T17:19:00.002-04:002011-07-07T17:19:17.689-04:00Homemade Pizza Dough<div style="font: 18.0px 'Stone Sans Sem ITC TT'; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1 ½ cups of warm water</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1 teaspoon of Sugar</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">3 Tablespoons Olive Oil & more for brushing</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">2 Tablespoons of Salt</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1 Package of Active Dry Yeast</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">4 Cups of Flour</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1) In bowl mix ¼ cups of warm water, sugar and yeast. Stir and let sit for at least five minutes.</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">2) Stir in remaining water, olive oil, salt and 1 ½ cups of flour until smooth. Gradually add remaining cups of flour and continue to stir.</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">3) On a large flour surface, knead dough for 10 minutes. Grease a bowl with butter. Shape dough into a ball and place in greased bowl. Cover with plastic wrap and let stand for one hour.</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">4) Punch and turn dough down on a lightly floured surface. Cut in half and let rest for 15 minutes. Dough can be refrigerated for up to 24 hours. Dough can also be frozen for future meals.</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">5) Roll dough on floured surface into desired shape. Prick center of pizza dough with a fork to prevent rising. Place on pizza stone or cookie sheet and fold edges to create the pizza crust. Brush dough with olive oil.</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">6) Bake at 400 degrees for 10 minutes. Put on desired toppings and bake for another 10 to 15 minutes.</span></div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com0tag:blogger.com,1999:blog-4575636878000100295.post-47621505184991528672011-07-01T14:28:00.000-04:002011-07-01T14:28:29.271-04:00Crab Dip<div dir="ltr" style="text-align: left;" trbidi="on">3 packages 1/3 less fat Philly cream cheese<br />
3 cans crab meat, drained<br />
1/2 onion chopped<br />
2 cloves garlic crushed<br />
Salt & pepper to taste<br />
<br />
Using an electric mixer, beat together all ingredients. Spread into baking dish and bake uncovered at 350 for 25 minutes. Serve with crackers and/or veggies.</div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com0tag:blogger.com,1999:blog-4575636878000100295.post-26511973130658132252011-07-01T14:25:00.000-04:002011-07-01T14:25:44.768-04:00Taco Dip<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcGtZOpGy31b1HU2ojthPnPc1qteN28-6yMfExA9XmjoVJXs7hIGSdWIL0Nj0IhGhpCUA78eZWJO86W78CBIc8enRgdY0Tr_sp2096c5nb4sovW3QWP5kkFU8A1I4PXqmlN9ckxeYE3sQ/s1600/DSCN0180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcGtZOpGy31b1HU2ojthPnPc1qteN28-6yMfExA9XmjoVJXs7hIGSdWIL0Nj0IhGhpCUA78eZWJO86W78CBIc8enRgdY0Tr_sp2096c5nb4sovW3QWP5kkFU8A1I4PXqmlN9ckxeYE3sQ/s320/DSCN0180.JPG" width="320" /></a></div><br />
1 8 ounce cream cheese<br />
1 16 ounce sour cream<br />
1 package of taco mix<br />
1 cup shredded lettuce<br />
1 cup diced tomatoes<br />
1 cup green peppers, chopped<br />
2 cups shredded cheese, Mexican blend<br />
<br />
With electric mixer, beat cream cheese, sour cream and taco mix. Spread on bottom of dish. Layer lettuce, tomatoes, green pepper and cheese. Refrigerate until ready to serve.</div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com1tag:blogger.com,1999:blog-4575636878000100295.post-40055305718269650222011-07-01T14:21:00.000-04:002011-07-01T14:21:28.382-04:00Red, White & Blue<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTUNk-pGp_43vOa8QWYdvloODZNQzSJ6qOfQLtuxf2pMM8QFuUU94FgT9PaBrC2Dd5aTE6_xWCYOczKeyCfxLh6b_g1RzBdvZ60HA2Pcyq499EYSkxFtwFoqLiN8SYSuO-yTLeNmwFJUy/s1600/DSCN0184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTUNk-pGp_43vOa8QWYdvloODZNQzSJ6qOfQLtuxf2pMM8QFuUU94FgT9PaBrC2Dd5aTE6_xWCYOczKeyCfxLh6b_g1RzBdvZ60HA2Pcyq499EYSkxFtwFoqLiN8SYSuO-yTLeNmwFJUy/s320/DSCN0184.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLbPNMQ_1hJXSRjbWSgoA006_WObH7XlVghmSo5Z8vZ9CtHtKNY4137eR4hmXb7ExrKKZvkO8s-5Ywy1RudL4d06J8v4d9jJCM8VVqXmJk93XUYOKs37fjKNcYDf7HXQF3BxvpRMv6xnA-/s1600/DSCN0187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLbPNMQ_1hJXSRjbWSgoA006_WObH7XlVghmSo5Z8vZ9CtHtKNY4137eR4hmXb7ExrKKZvkO8s-5Ywy1RudL4d06J8v4d9jJCM8VVqXmJk93XUYOKs37fjKNcYDf7HXQF3BxvpRMv6xnA-/s320/DSCN0187.JPG" width="320" /></a></div><br />
<br />
For lemon syrup:<br />
<br />
1/4 cup sugar<br />
1/4 cup water<br />
1/4 cup fresh lemon juice<br />
<br />
Combine above ingredients in small sauce pan over medium heat. Stir until sugar dissolves. Set aside.<br />
<br />
1/3 cup sugar<br />
2 Entenmann's pound cakes<br />
1 8 oz. package of Philly cream cheese<br />
1 cup heavy cream<br />
1 package of strawberries cut in quarters<br />
1 package of blueberries<br />
<br />
Using an electric mixer, beat sugar and cream cheese until well combined. Gradually mix in heavy cream until the mixture becomes whipped cream.<br />
<br />
Slice pound cake. Brush lemon syrup over each side and cut pound cake slices into quarters.<br />
<br />
Layer pound cake, whipped cream, strawberries, blueberries and repeat.<br />
<br />
Refrigerate for at least 3 hours or more. Best if refrigerated overnight.</div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com0tag:blogger.com,1999:blog-4575636878000100295.post-79410477449096917292011-06-23T19:48:00.000-04:002011-06-23T19:48:44.647-04:00Grilled Chicken with Cucumber Peach Salsa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01w7YTRq_77D5ZAOlMlLc5BT6hMlXsypRgmTOmSlhhwhjRzMdg0OW5Y6G2OPc1aQvufJGKklxsuwFIQmW9Xms7MmMuA4Byq53IQduMUdH_LXDURk2X8CL9KIBY6Ls9cJO6s70Esu6upyg/s1600/DSCN0165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01w7YTRq_77D5ZAOlMlLc5BT6hMlXsypRgmTOmSlhhwhjRzMdg0OW5Y6G2OPc1aQvufJGKklxsuwFIQmW9Xms7MmMuA4Byq53IQduMUdH_LXDURk2X8CL9KIBY6Ls9cJO6s70Esu6upyg/s320/DSCN0165.JPG" width="320" /></a></div><br />
1 1/2 lb. chicken breast grilled<br />
1/2 cucumber diced<br />
1 peach skinned and diced<br />
1/3 cup peach preserves<br />
1 tablespoon fresh parsley<br />
<br />
Mix together diced cucumber, diced peach, parsley and 2 tablespoons of preserves. Can be made ahead of time so flavors can blend. While grilling, brush remaining preserves on chicken. Spoon cucumber peach salsa over chicken and serve.<br />
<br />
</div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com0tag:blogger.com,1999:blog-4575636878000100295.post-65132145009098946112011-06-23T13:10:00.002-04:002011-06-23T19:17:19.662-04:00Nonna’s Pasta E Fagioli<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUoqkq8gVqUWJ1ADFABUMAJQ_seOQKiQIDNiwsAOFqfNngk-R6NEnz26fffh7MqHUw_tF0uU3Hnb00-omdQfpFadb0lJlKdThjn6TyuJVqjME9324YvOeNykOqmqVWyqaZ0ha-Yc77pe4/s1600/DSCN0173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUoqkq8gVqUWJ1ADFABUMAJQ_seOQKiQIDNiwsAOFqfNngk-R6NEnz26fffh7MqHUw_tF0uU3Hnb00-omdQfpFadb0lJlKdThjn6TyuJVqjME9324YvOeNykOqmqVWyqaZ0ha-Yc77pe4/s320/DSCN0173.JPG" width="320" /></a></div><br />
<div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>2 cup water</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>4 garlic cloves minced</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>4 tablespoons olive oil</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>2 8-oz. can tomato sauce</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>2 16-oz. can cannellini beans</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>1 pound of ditalini or elbow macaroni</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>1 tablespoon parsley</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>grated cheese</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span style="letter-spacing: 0px;"><b></b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>Gently fry garlic in oil </b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>Add tomato sauce and water, and simmer 10 minutes</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>Add beans, stir gently, simmer</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span style="letter-spacing: 0px;"><b></b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>Cook pasta al dente, drain, and add to bean mixture</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>Add parsley, stir entire mixture gently</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>Simmer for a few minutes longer, and serve with grated cheese</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span style="letter-spacing: 0px;"><b></b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>Serves 8</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span style="letter-spacing: 0px;"><b></b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>Variations:</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>brown 1/2 lb ground turkey or beef, drain, and add to mixture before you add pasta</b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span style="letter-spacing: 0px;"><b></b></span></div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>Substitute cannellini beans for sweet peas, lima beans, blackeyed peas</b></span></div><div><span style="letter-spacing: 0px;"><b><br />
</b></span></div></div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com0tag:blogger.com,1999:blog-4575636878000100295.post-55901703506525521352011-06-15T14:59:00.001-04:002011-06-15T15:05:21.260-04:00Chicken Quesadillas with Pineapple Salsa<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtK54Hy0iNVzYyWPGrNLY9MLRWjIQKkb1LUlfjiemqgyvuDww2EChoQKzWEi3ixvZ5rtx-EtjwLTbmgdSRKz3UMBpV_mBQqdBaOh8WOBDwcd4D8G8adjo2ffzVwzf56_WZ9JpRAVeMPBSj/s1600/DSCN0152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtK54Hy0iNVzYyWPGrNLY9MLRWjIQKkb1LUlfjiemqgyvuDww2EChoQKzWEi3ixvZ5rtx-EtjwLTbmgdSRKz3UMBpV_mBQqdBaOh8WOBDwcd4D8G8adjo2ffzVwzf56_WZ9JpRAVeMPBSj/s320/DSCN0152.JPG" width="320" /></a></div>1 package soft tortillas<br />
Shredded cheddar cheese<br />
Scallions chopped<br />
1 1/2 lbs baked chicken breast shredded<br />
1 jar pineapple salsa<br />
<br />
*Newman's Own makes a great pineapple salsa. Or you can take a regular jar of salsa and mix in some crushed pineapple.<br />
<br />
On tortilla, layer chicken, salsa, cheddar cheese and scallions. Place tortilla on top and press down lightly. Bake at 350 for 20 minutes. Cool for five minutes. Cut with a pizza cutter. Serve with remaining salsa, sour cream, guacamole and tortilla chips. </div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com2tag:blogger.com,1999:blog-4575636878000100295.post-83368246589117367842011-06-12T20:58:00.000-04:002011-06-12T20:58:13.903-04:00Grilled Chicken Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5q3KWoSHonFOmayA619k3saj3XgTGwOv4wr6suLRQDfca6kogU62pbRGpM2HLD54WWv3Pd6e5mmzMWEL1vFMgpeqIvjUSChGLuT16gTNY-0HX7qLscw6t22qPEkEG-wyqPdr_JGWYv7pM/s1600/DSCN0142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5q3KWoSHonFOmayA619k3saj3XgTGwOv4wr6suLRQDfca6kogU62pbRGpM2HLD54WWv3Pd6e5mmzMWEL1vFMgpeqIvjUSChGLuT16gTNY-0HX7qLscw6t22qPEkEG-wyqPdr_JGWYv7pM/s320/DSCN0142.JPG" width="320" /></a></div><br />
1 1/2 lbs grilled chicken breast sliced<br />
1 small package of spring mix lettuce<br />
Chopped walnuts<br />
Craisins<br />
Raspberry vinaigrette dressingChristine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com1tag:blogger.com,1999:blog-4575636878000100295.post-74506263122501988522011-06-12T20:55:00.003-04:002011-07-09T13:45:07.644-04:00Homemade Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt06yl7OE2TTXdaNtPKz4fEX_YUeaNo477ubjJkRL6AggdUajaf86O37WK8IAFTqmJypC3otGKs_nuMi4ffsxDfgO7G1YxrrFxWSmWGsk4uCdrlzCCuJdKrHMGnnjKLOby1OKnBNipEJYQ/s1600/DSCN0146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt06yl7OE2TTXdaNtPKz4fEX_YUeaNo477ubjJkRL6AggdUajaf86O37WK8IAFTqmJypC3otGKs_nuMi4ffsxDfgO7G1YxrrFxWSmWGsk4uCdrlzCCuJdKrHMGnnjKLOby1OKnBNipEJYQ/s320/DSCN0146.JPG" width="320" /></a></div>2 1/4 cups of flour<br />
1 tsp baking powder<br />
1 tsp salt<br />
2 sticks butter softened<br />
3/4 cup sugar<br />
3/4 cup brown sugar<br />
1 tsp vanilla extract<br />
2 eggs<br />
2 cups of chocolate chips<br />
<br />
Mix flour, baking powder and salt. Beat butter, vanilla and sugar. Add eggs one at a time. Gradually add flour until well combined, scraping sides of bowl with rubber spatula. Stir in chocolate chips. Bake at 350 for 5 minutes, switch trays from top to bottom, bake another five minutes. Let cool.Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com0tag:blogger.com,1999:blog-4575636878000100295.post-51854408538941191832011-06-12T20:51:00.000-04:002011-06-12T20:51:55.487-04:00Orange Marmalade Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm3sKtwFPKnCkpe7HpAOKkG9u6ZkL_iYLN-a2F6t03ce-2sZ7JXGapVeHjJdkyA4PcC-QTsdqbqr3lSM2WZ26QwxBxQV4Y-DqEHdbDRO6ER5B_vcGqj5qMln-mg1eKAC9yMzNuUYtphRrZ/s1600/DSCN0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm3sKtwFPKnCkpe7HpAOKkG9u6ZkL_iYLN-a2F6t03ce-2sZ7JXGapVeHjJdkyA4PcC-QTsdqbqr3lSM2WZ26QwxBxQV4Y-DqEHdbDRO6ER5B_vcGqj5qMln-mg1eKAC9yMzNuUYtphRrZ/s320/DSCN0145.JPG" width="320" /></a></div><br />
Cupcakes<br />
1 8 oz package of cream cheese softened<br />
1 box white cake mix<br />
1 cup + 2 tablespoons orange juice for brushing<br />
1/3 cup orange marmalade<br />
1/3 cup vegetable oil<br />
3 egg whites<br />
1 1/2 tsp orange zest<br />
<br />
Directions: Combine cake mix and above ingredients on a low speed until well combined. Spoon mixture into muffin cups, making the 2/3 of the way full. Bake 18 to 22 minutes at 350 degrees. After taken out of the oven, brush with additional 2 tablespoons of orange juice. Cool cupcakes completely before frosting.<br />
<br />
Frosting<br />
1 tablespoon orange marmalade<br />
1 stick butter softened<br />
2 1/2 cups sifted powdered sugar<br />
3 tablespoons orange juice<br />
1 8 oz package of cream cheese softened<br />
<br />
Mix above ingredients on a low setting until well combined.<br />
<br />
*Because this recipe uses cream cheese, cupcakes should be refrigerated until served.Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com0tag:blogger.com,1999:blog-4575636878000100295.post-74938343782150419042011-06-08T13:16:00.000-04:002011-06-08T13:16:14.101-04:00Chicken Francaise<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLIZmaM00iJ9eZq-jpF-tD27tGNKWdTWqrN_gfz7sQYq1DgfLX_N4wDlMrEhNQ-vzCzTwpc6CaIUiBP4gLRCWk-vy3V1GB9yW596qRnBz4xEb-xKnICQCeuBmxFKnfoJtc_UC-M-t7riV/s1600/Chicken+Francaise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLIZmaM00iJ9eZq-jpF-tD27tGNKWdTWqrN_gfz7sQYq1DgfLX_N4wDlMrEhNQ-vzCzTwpc6CaIUiBP4gLRCWk-vy3V1GB9yW596qRnBz4xEb-xKnICQCeuBmxFKnfoJtc_UC-M-t7riV/s320/Chicken+Francaise.jpg" width="240" /></a></div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;">Ingredients:</div><ul style="color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 1.4; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px; text-align: left;"><li class="ingredient" style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"> 4 skinless, boneless, chicken breasts (about 11/2 pounds)</li>
<li class="ingredient" style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">All-purpose flour, for dredging</li>
<li class="ingredient" style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><a class="crosslink" debug="100 110" href="http://www.foodterms.com/encyclopedia/salt/index.html" s_oc="null" style="color: #6aa84f; text-decoration: none;"><span style="color: #1e7bac;">Kosher salt</span></a> and freshly ground black pepper</li>
<li class="ingredient" style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">4 large eggs</li>
<li class="ingredient" style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">3 tablespoons water</li>
<li class="ingredient" style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1/4 cup extra-virgin olive oil</li>
<li class="ingredient" style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1/2 lemon, with rind, cut in thin rounds</li>
<li class="ingredient" style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1/2 cup dry white wine, such as Pinot Grigio</li>
<li class="ingredient" style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 cup <a class="crosslink" debug="332 344" href="http://www.foodterms.com/encyclopedia/broth/index.html" s_oc="null" style="color: #6aa84f; text-decoration: none;"><span style="color: #1e7bac;">chicken broth</span></a></li>
<li class="ingredient" style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1/2 lemon, juiced</li>
<li class="ingredient" style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">2 tablespoons unsalted butter</li>
<li class="ingredient" style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1/4 cup chopped flat-leaf <a class="crosslink" debug="435 441" href="http://www.foodterms.com/encyclopedia/parsley/index.html" s_oc="null" style="color: #6aa84f; text-decoration: none;"><span style="color: #1e7bac;">parsley</span></a></li>
<li class="ingredient" style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">3 lemons</li>
</ul><div class="ingredient" style="color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"> Directions:</div><div class="instructions" style="color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><div class="instruction">Put the chicken breasts side by side on a cutting board and lay a piece of <a class="crosslink" debug="75 86" href="http://www.foodterms.com/encyclopedia/plastic-wrap/index.html" s_oc="null" style="color: #6aa84f; text-decoration: none;"><span style="color: #1e7bac;">plastic wrap</span></a>over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an <a class="crosslink" debug="380 387" href="http://www.foodterms.com/encyclopedia/egg-wash/index.html" s_oc="null" style="color: #6aa84f; text-decoration: none;"><span style="color: #1e7bac;">egg wash</span></a>. Heat the oil over medium-high flame in a large skillet.</div><br />
<a class="crosslink" debug="457 462" href="http://www.foodterms.com/encyclopedia/dredge/index.html" s_oc="null" style="color: #6aa84f; text-decoration: none;"><span style="color: #1e7bac;">Dredge</span></a> both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and <a class="crosslink" debug="654 656" href="http://www.foodterms.com/encyclopedia/fry/index.html" s_oc="null" style="color: #6aa84f; text-decoration: none;"><span style="color: #1e7bac;">fry</span></a> for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.<br />
<br />
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the<a class="crosslink" debug="891 894" href="http://www.foodterms.com/encyclopedia/wine/index.html" s_oc="null" style="color: #6aa84f; text-decoration: none;"><span style="color: #1e7bac;">wine</span></a>, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the <a class="crosslink" debug="1051 1055" href="http://www.foodterms.com/encyclopedia/sauce/index.html" s_oc="null" style="color: #6aa84f; text-decoration: none;"><span style="color: #1e7bac;">sauce</span></a>. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. <a class="crosslink" debug="1213 1218" href="http://www.foodterms.com/encyclopedia/simmer/index.html" s_oc="null" style="color: #6aa84f; text-decoration: none;"><span style="color: #1e7bac;">Simmer</span></a> gently for 2 minutes to heat the chicken through. Season with salt and pepper and <a class="crosslink" debug="1302 1308" href="http://www.foodterms.com/encyclopedia/garnish/index.html" s_oc="null" style="color: #6aa84f; text-decoration: none;"><span style="color: #1e7bac;">garnish</span></a> with chopped parsley before serving.</div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com0tag:blogger.com,1999:blog-4575636878000100295.post-70581746663915308492011-06-08T13:13:00.000-04:002011-06-08T13:13:29.309-04:00Lemon Garlic Shrimp with Capers and Parmesan Cous Cous<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaXqdrUeDYSRH83pxk-2I0AlG5QvZFE2fS1_oI5DHu3jlb3yKQ0XD3j3mU2sAcmq7VpdWrvtRHIuiHM5kzbQYr82iMEov-b3nW8lL-yn-9PLJbarm6vpDJHDZ4zV8pzXt2BOhSfcmT2fH/s1600/shrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaXqdrUeDYSRH83pxk-2I0AlG5QvZFE2fS1_oI5DHu3jlb3yKQ0XD3j3mU2sAcmq7VpdWrvtRHIuiHM5kzbQYr82iMEov-b3nW8lL-yn-9PLJbarm6vpDJHDZ4zV8pzXt2BOhSfcmT2fH/s320/shrimp.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><br />
</span></span></div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;">Ingredients:</div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;">1 lb of raw jumbo shrimp, peeled and deveined</div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;">olive oil</div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;">3 shallots chopped</div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;">1/2 cup of butter</div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;">1/2 of capers</div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;">3 chopped garlic cloves</div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;">3 lemons, juiced and zest needed</div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;">sea salt and pepper to taste</div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;">1/2-1 cup of dry white wine</div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;">1 box of instant parmasean cous cous</div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;">Directions:</div><div class="separator" style="clear: both; color: #a84f69; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px; text-align: center;"> Put olive oil and butter in pan on medium heat. Place chopped shallots, capers salt and pepper. Saute until shallots soften. Add garlic, but do not let it brown. Add in shrimp and when shrimp is almost pink and opaque, add in more butter, lemon zest, lemon juice, and white wine. Let everything simmer together. In a separate pot, cook couscous as directed. When couscous is finished, plate and put shrimp and juices from pan on top</div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com0tag:blogger.com,1999:blog-4575636878000100295.post-38540929079950906752011-06-07T20:36:00.000-04:002011-06-07T20:36:39.214-04:00Aunt Joanne's Eggplant Parmesan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqNR8HrXHhuE-fyIMHa2-dRR4H0Adl5aqDttXPOF8lesIjhrPETHAzBnLA7f4hPBoGkVZA5t58rxQGmFcOV6rkucrBCDJlEztUjV-aIna3-yfbYg88FrqZc2h68p4ZtpQdSg61oswlzRX/s1600/DSCN0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqNR8HrXHhuE-fyIMHa2-dRR4H0Adl5aqDttXPOF8lesIjhrPETHAzBnLA7f4hPBoGkVZA5t58rxQGmFcOV6rkucrBCDJlEztUjV-aIna3-yfbYg88FrqZc2h68p4ZtpQdSg61oswlzRX/s320/DSCN0135.JPG" width="320" /></a></div><br />
2 eggplants, skinned and sliced thin<br />
3 eggs<br />
2 cups bread crumbs<br />
Parmesan cheese<br />
4 Cups mozzarella cheese<br />
Olive oil<br />
Marinara sauce<br />
<br />
Heat olive oil in large skillet over medium heat. Create a breading station, dipping eggplant in egg, bread crumbs, then place in skillet. Brown eggplant on both sides.<br />
<br />
In large glass baking dish, layer sauce, eggplant, mozzarella and parmesan cheese. Repeat until you have layered all of the eggplant. Bake at 350 degrees for 30 minutes.Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com0tag:blogger.com,1999:blog-4575636878000100295.post-31653259134590074132011-06-05T21:20:00.000-04:002011-06-05T21:20:24.519-04:00Turkey TenderloinsI stopped to chit chat with an elderly lady in the grocery store this week, and she gave me this recipe that sounded so easy, I had to try it. I served it with baked potatoes and veggies.<br />
<br />
1 1/2 lbs turkey tenderloins<br />
1 stick of butter melted<br />
1/4 cup bread crumbs<br />
Salt & pepper<br />
<br />
Arrange turkey in glass baking dish. Pour half the melted butter over the turkey. Generously salt and pepper the meat. Mix remaining butter and breadcrumbs in a small bowl. Spoon bread crumbs over the turkey. Bake at 400 degrees for 35 minutes.Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com0tag:blogger.com,1999:blog-4575636878000100295.post-39639947375393542152011-06-05T21:12:00.000-04:002011-06-05T21:12:14.681-04:00Homemade Oatmeal Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiYT2_QNXACNG-PfIIrtsehZf7RE1lnXi6xlL0eZ2qw_a28yRwEoNf4Rx_TdO7jl5aGlWa0Oe8Pty0THyz7_0QfMaw2-KxpRgVCADwTyhldzyKsU26_sBY5OSeE86o-J2MrtJC9MamcbM/s1600/DSCN0132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiYT2_QNXACNG-PfIIrtsehZf7RE1lnXi6xlL0eZ2qw_a28yRwEoNf4Rx_TdO7jl5aGlWa0Oe8Pty0THyz7_0QfMaw2-KxpRgVCADwTyhldzyKsU26_sBY5OSeE86o-J2MrtJC9MamcbM/s320/DSCN0132.JPG" width="320" /></a></div><br />
Makes 24 + small cookies<br />
*Use an ice cream scoop to make cookies all a similar size<br />
<br />
1 stick of butter<br />
1 1/2 cups brown sugar<br />
1 tsp vanilla<br />
1 egg<br />
2 cups oats<br />
1 1/2 cups flour<br />
1/4 tsp salt<br />
1 cup chocolate chips<br />
1 tsp baking soda<br />
cooking spray<br />
<br />
In large mixing bowl, combine butter, sugar, vanilla and egg. In seperate bowl. mix flour, oats, salt and baking soda. Slowly add flour and oat mixture to butter and sugar mixture until well combined. Stir in chocolate chips. Roll into balls and arrange on cookie sheets sprayed with cooking spray. Bake at 350 for 6 minutes. Switch cookie sheets from top to bottom racks, and bake for an additional 6 minutes.Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com1tag:blogger.com,1999:blog-4575636878000100295.post-75750562455547283412011-06-05T21:09:00.000-04:002011-06-05T21:09:51.807-04:00Fruit Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTijsP0bHXhZ6ubfMEUDDrhUy1nDn9t_mL3gEN4RWJOKNuKWfVbGV0fm2_rF16UzgMz3dUYL_BRW0r6q0Fv_FFLm1TgoqEqN1u21k26SS2oXzbQbUfFL4Z4T4qDGe9z-vhVQEjEN56uL_-/s1600/DSCN0130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTijsP0bHXhZ6ubfMEUDDrhUy1nDn9t_mL3gEN4RWJOKNuKWfVbGV0fm2_rF16UzgMz3dUYL_BRW0r6q0Fv_FFLm1TgoqEqN1u21k26SS2oXzbQbUfFL4Z4T4qDGe9z-vhVQEjEN56uL_-/s320/DSCN0130.JPG" width="320" /></a></div><br />
<div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1/2 Watermelon</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Honeydew</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Canteloupe</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Grapes</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1/2 cup white grape juice</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">2 tsp cinnamon</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Cut all fruit into similar size slices or chunks. Mix in juice and cinnamon. Chill in fridge for one hour or more.</span></div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com0tag:blogger.com,1999:blog-4575636878000100295.post-35079594403169087012011-06-05T21:08:00.000-04:002011-06-05T21:08:25.928-04:00Fruity Chicken Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYWwsv9bWicvvcrY86Oz2naqcZOklNuSVK3E6oHbUQdtqC7DmdwahwVVYCMndsZMrZKZPBHaxW8x95MH8NfwZY-3JwY_Utdfq1YACKD4TNmgoukafqORBWGqPL7SYdiRgJJr6uhum-Lxc/s1600/DSCN0129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYWwsv9bWicvvcrY86Oz2naqcZOklNuSVK3E6oHbUQdtqC7DmdwahwVVYCMndsZMrZKZPBHaxW8x95MH8NfwZY-3JwY_Utdfq1YACKD4TNmgoukafqORBWGqPL7SYdiRgJJr6uhum-Lxc/s320/DSCN0129.JPG" width="320" /></a></div><div style="font: 18.0px 'Stone Sans Sem ITC TT'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><br />
</span></div><div style="font: 18.0px 'Stone Sans Sem ITC TT'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Fruity Chicken Salad</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1 lb. chicken breasts shredded</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1/2 cup red onion chopped</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1/2 cup celery chopped</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1/2 cup red seedless grapes sliced in half</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">2 to 3 Tablespoons Mayo</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Salt & Pepper</span></div><div style="font: 11.0px Verdana; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Mix together all ingredients. Refrigerate for one hour. Serve on bread of choice or salad greens.</span></div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com1tag:blogger.com,1999:blog-4575636878000100295.post-30611127288030546172011-06-05T20:54:00.000-04:002011-06-05T20:54:21.997-04:00Pork Tenderloin and Party Rice<div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Pork Tenderloin</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Ingredients:</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">2 Pork Tenderloins</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1 cup of Country Dijon Mustard</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">2 tablespoons of rosemary</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">salt and pepper</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1 cup dry white wine</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Olive oil</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Directions:</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Pre-heat oven 350 degrees. Rinse and pat tenderloins dry. Drizzle with olive oil and season with salt and pepper. Rub dijon mustard all over meat. Sprinkle Rosemary over meat. Place in pan and pour in white whine. Roast at 350 for about 45 minutes, basting with pan juices.</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Party Rice</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Ingredients:</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1 Cup of Basmati Rice</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Chicken Broth</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">2 tablespoons of butter</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Golden raisins soaked in white whine</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1 cup of sliced almonds</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">salt to taste</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">In small pot, boil 1/2 cup of white wine, turn of heat and put in 1 cup of golden raisins, let them sit and plump up. Cook Rice in chicken broth according to directions. When it is finished stir in butter, raisins, and almonds. Fluff with fork.</span></div>Christine and Kerrihttp://www.blogger.com/profile/01315275126761694483noreply@blogger.com0