tag:blogger.com,1999:blog-63520242165472398472024-03-13T08:06:51.541-07:00Grandmother recipes and cookingcooking classes, flatware, tableware, cookware, bakeware, dinnerware, kitchen store, utensils, cooking school, day diet , martini recipes, healthyAnonymoushttp://www.blogger.com/profile/01062032780912674855noreply@blogger.comBlogger619125tag:blogger.com,1999:blog-6352024216547239847.post-43775613549399864422017-09-21T06:25:00.001-07:002017-09-21T06:25:10.826-07:00APPLE FRITTER CINNAMON ROLL BAKE<b><u><span style="color: #660000; font-size: large;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<b><u><span style="color: #660000; font-size: large;">Ingredients:</span></u></b><br />
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<b><u><span style="color: #660000; font-size: large;"></span></u></b></div>
<ul>
<li><span style="font-size: large;">2 medium apples, peeled, cored, </span></li>
<li><span style="font-size: large;">and diced small (about 1 1/2 cups apples)</span></li>
<li><span style="font-size: large;">1 tablespoon brown sugar</span></li>
<li><span style="font-size: large;">1/2 teaspoon ground cinnamon</span></li>
<li><span style="font-size: large;">1 tablespoon water</span></li>
<li><span style="font-size: large;">1 can Pillsbury Grands! Cinnamon Rolls (5 rolls)</span></li>
<li><span style="font-size: large;">5 tablespoons unsalted butter, melted</span></li>
<li><span style="font-size: large;">1/3 cup packed brown sugar</span></li>
<li><span style="font-size: large;">1 tablespoon heavy whipping cream or milk, optional</span></li>
</ul>
<div>
<u><b><span style="color: #660000; font-size: large;"></span></b></u></div>
<div>
<u><b><span style="color: #660000; font-size: large;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<u><b><span style="color: #660000; font-size: large;">directions</span></b></u></div>
<br />
<ol>
<li><span style="font-size: large;">Preheat oven to 350°F. Spray a 9″ pie plate or pan with nonstick cooking spray.</span></li>
<li><span style="font-size: large;">Place small diced apples, brown sugar, ground cinnamon, and 1 tablespoon of water in a small bowl. Stir. Cover loosely with plastic wrap and cook on high power for 2-3 minutes, or until apples are just slightly translucent. Drain well.</span></li>
<li><span style="font-size: large;">While the apples are cooking, cut each cinnamon roll into 6 pieces. They’ll fall apart a little, that’s okay. Sprinkle the pieces evenly in the prepared pan. Once the apples are done, drain them well and sprinkle them over the cinnamon roll pieces.</span></li>
<li><span style="font-size: large;">Stir the melted butter and brown sugar together, then pour over the top of the apples and cinnamon rolls. Bake for 28-33 minutes or until cooked through in the center.</span></li>
<li><span style="font-size: large;">Just before serving, place the icing that came with the cinnamon rolls in a small bowl. Heat for about 10 seconds so it’s pourable. Stir in heavy whipping cream (or milk) to make it more of a glaze, then pour over the top of the casserole. Serve warm or room temperature.</span></li>
<li><span style="font-size: large;">Store tightly covered for up to 2 days.</span></li>
</ol>
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Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com1tag:blogger.com,1999:blog-6352024216547239847.post-22952289185945646612017-09-20T13:48:00.001-07:002017-09-20T13:48:54.881-07:00mixed veggies tots<b><u><span style="color: #660000; font-size: large;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<b><u><span style="color: #660000; font-size: large;">Ingredients:</span></u></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><u><span style="color: #660000; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEcgPWkVXmdq4eZkkbuO_9NGLrcqGVyXR9YqGPf9bVcGZs1S8qyLFpRBHFHdIW2wOAZNqyWoROuNFs19q2JpzHItNFQtufn-v0EHvGf8BiZbGZTfgSFdj8IRRFJh-9L1X2qDJYXea8RHD/s1600/aaa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEcgPWkVXmdq4eZkkbuO_9NGLrcqGVyXR9YqGPf9bVcGZs1S8qyLFpRBHFHdIW2wOAZNqyWoROuNFs19q2JpzHItNFQtufn-v0EHvGf8BiZbGZTfgSFdj8IRRFJh-9L1X2qDJYXea8RHD/s320/aaa.jpg" width="320" /></a></span></u></b></div>
<br />
<br />
<ul>
<li></li>
<li>1 zucchini</li>
<li>½ head of broccoli</li>
<li>1 sweet potato, peeled</li>
<li>1 carrot, peeled</li>
<li>1 teaspoon salt, divided</li>
<li>⅓ cup Parmesan</li>
<li>⅓ cup panko bread crumbs</li>
<li>1 teaspoon garlic powder</li>
<li>1 teaspoon black pepper</li>
<li>1 teaspoon onion powder</li>
<li>1 tablespoon olive oil</li>
<li>1 egg</li>
</ul>
<div>
<u><b><span style="color: #660000; font-size: large;"></span></b></u></div>
<div>
<u><b><span style="color: #660000; font-size: large;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<u><b><span style="color: #660000; font-size: large;">directions</span></b></u></div>
<br />
<ol>
<li> Preheat oven to 400°F/200°C.</li>
<li>On a cutting board, grate the zucchini, sweet potato, carrot, and broccoli with a coarse cheese grater.</li>
<li> Transfer the grated vegetables to a medium bowl and season with ½ teaspoon of salt. Mix until well incorporated.</li>
<li> Let the vegetables sit for 20 minutes until the salt has drawn out some of the moisture.</li>
<li> Transfer the grated veggies into a kitchen towel and twist to strain as much liquid as you can.</li>
<li> Place the grated veggies back into a bowl and mix with the Parmesan, panko, pepper, remaining ½ teaspoon salt, onion powder, garlic powder, olive oil, and egg, and mix until well combined.</li>
<li> Form the mixture into 20-25 even-sized tots and transfer to a parchment paper-lined baking sheet.</li>
<li> Bake for 20-30 minutes or until tots are golden brown, flipping each halfway through.</li>
<li> Serve with your choice of dipping sauce.</li>
<li> Enjoy!</li>
</ol>
<ol></ol>
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<ol></ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-8236018428022565662017-08-14T15:14:00.002-07:002017-08-14T15:16:09.734-07:00best mandoline slicer i was just browsing some websites the other day, andi found this fabulous mandoline slicer,<br />
the price is preey low comparing to others , i loved , i've oredred two for my married sons<br />
you can see if you like here<br />
<br />
<a href="https://www.watchingdeals.com/products/mandoline-slicer">https://www.watchingdeals.com/products/mandoline-slicer</a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7hL-qoL0e7ExLh5_oXTFcwxDCIUtG9an4V08qbXk75ZX26kGWXfxmhaxhzXfFMYcigyRy_7I3hUak2IPEXpM_Hnbjbgina_pY3_zRMYxqkcdO5uj9RmVXGYE44GgMQnzPCe3RclUiMnB/s1600/yy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="750" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7hL-qoL0e7ExLh5_oXTFcwxDCIUtG9an4V08qbXk75ZX26kGWXfxmhaxhzXfFMYcigyRy_7I3hUak2IPEXpM_Hnbjbgina_pY3_zRMYxqkcdO5uj9RmVXGYE44GgMQnzPCe3RclUiMnB/s400/yy.jpg" width="400" /></a></div>
<br />Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-69753267187173907882017-08-14T15:13:00.001-07:002017-08-14T15:15:34.091-07:00mandoline sliceri was just browsing some websites the other day, andi found this fabulous mandoline slicer,<br />
the price is preey low comparing to others , i loved , i've oredred two for my married sons<br />
you can see if you like here<br />
<br />
<br />
<a href="https://www.watchingdeals.com/products/magical-mandoline-slicer">https://www.watchingdeals.com/products/magical-mandoline-slicer</a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMVEPUrcYNnyrGfCMIUahaEgBOKJeIbfwXrmA3U29peYqdI0bxYXqjOd-gOMC62QpLnpH_izd-mujfuZTXQZxV76-RD0U6Q5ubg4lnAHcTvlGWjCfLtwFGUR1nMZRWuQq_KIdW04KRiJY/s1600/product-image-315890027_1024x1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMVEPUrcYNnyrGfCMIUahaEgBOKJeIbfwXrmA3U29peYqdI0bxYXqjOd-gOMC62QpLnpH_izd-mujfuZTXQZxV76-RD0U6Q5ubg4lnAHcTvlGWjCfLtwFGUR1nMZRWuQq_KIdW04KRiJY/s320/product-image-315890027_1024x1024.jpg" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNq-NP0LXax7Ao7ekOj2Fk4gArYvz7Kka4x3Rnwznuzd5jbVRdJNMSK6cPlNBGkzU6iX7nTDAcdVsxzuEXZqm8v_tgngKoD1pt4rO2cJMv4cbiKPpBGJKm4nvJxkgWkoB0gQ0euUAXTdMo/s1600/product-image-315890028_1024x1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNq-NP0LXax7Ao7ekOj2Fk4gArYvz7Kka4x3Rnwznuzd5jbVRdJNMSK6cPlNBGkzU6iX7nTDAcdVsxzuEXZqm8v_tgngKoD1pt4rO2cJMv4cbiKPpBGJKm4nvJxkgWkoB0gQ0euUAXTdMo/s320/product-image-315890028_1024x1024.jpg" width="320" /></a></div>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-49278528123011929532017-08-08T11:44:00.000-07:002017-08-08T11:44:02.567-07:00Breakfast Energy Smoothie<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000;">Ingredients</span></u></b></span><br />
<ul>
<li></li>
<li>2 cups orange juice</li>
<li>1 cup vanilla yogurt</li>
<li>1/2 teaspoon vanilla extract</li>
<li>2 cups mixed fresh or frozen berries</li>
</ul>
<br />
<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><u><b><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><u><b>Instructions</b></u></span></span><br />
<br />
<ol>
<li>STEP 1: Place all ingredients into blender (liquid ingredients first).</li>
<li>STEP 2: Blend on high for 2 minutes or until smooth. Scrap down sides and blend for another 30 seconds.</li>
<li>STEP 3: Serve and enjoy!</li>
</ol>
<ol></ol>
<ol></ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-32667466341756609012017-08-08T08:55:00.001-07:002017-08-08T08:55:55.880-07:00CHICKEN AND BROCCOLI ALFREDO<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000; font-size: large;">Ingredients</span></u></b></span><br />
<span style="font-size: large;"><br /></span>
<ul>
<li></li>
<li><span style="font-size: large;">8 ounces rotini pasta</span></li>
<li><span style="font-size: large;">12 ounces broccoli florets</span></li>
<li><span style="font-size: large;">1 tablespoon olive oil</span></li>
<li><span style="font-size: large;">2 boneless, skinless thin-sliced chicken breasts</span></li>
<li><span style="font-size: large;">Kosher salt and freshly ground black pepper, to taste</span></li>
<li><span style="font-size: large;">2 tablespoons unsalted butter</span></li>
<li><span style="font-size: large;">2 tablespoons all-purpose flour</span></li>
<li><span style="font-size: large;">3/4 cup chicken broth</span></li>
<li><span style="font-size: large;">3/4 cup milk, or more, as needed</span></li>
<li><span style="font-size: large;">1/4 cup heavy cream</span></li>
<li><span style="font-size: large;">1/4 teaspoon garlic powder</span></li>
<li><span style="font-size: large;">1/4 cup freshly grated Parmesan</span></li>
<li><span style="font-size: large;">2 tablespoons chopped fresh parsley leaves</span></li>
</ul>
<span style="font-size: large;"><br /></span>
<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;"><u><b><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;"><u><b>Instructions</b></u></span></span><br />
<span style="font-size: large;"><br /></span>
<ol>
<li></li>
<li><span style="font-size: large;">In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.</span></li>
<li><span style="font-size: large;">Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.</span></li>
<li><span style="font-size: large;">Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.</span></li>
<li><span style="font-size: large;">Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.</span></li>
<li><span style="font-size: large;">Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.</span></li>
<li><span style="font-size: large;">Serve immediately, garnished with parsley, if desired.</span></li>
</ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-71732072127123522622017-08-08T08:29:00.001-07:002017-08-08T08:29:14.572-07:00CHICKEN ALFREDO BAKED ZITI<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGuU5M0opNUs62suc3xWDFmcPz88GRia4HgTkBFfZdv4cZaBfUalkyGqgerrsxHhAj-S8Iykx5WQyzdY9lPBsRpfQAvb5qehSDSj9Q9ISCt7NxfXz6SIOmmLy_paYVvLCA7yWvb-5-b6i/s1600/Chicken-Alfredo-Baked-Ziti-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="864" data-original-width="576" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGuU5M0opNUs62suc3xWDFmcPz88GRia4HgTkBFfZdv4cZaBfUalkyGqgerrsxHhAj-S8Iykx5WQyzdY9lPBsRpfQAvb5qehSDSj9Q9ISCt7NxfXz6SIOmmLy_paYVvLCA7yWvb-5-b6i/s320/Chicken-Alfredo-Baked-Ziti-2.jpg" width="213" /></a></div>
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<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000; font-size: large;">Ingredients</span></u></b></span><br />
<span style="font-size: large;"><br /></span>
<ul>
<li></li>
<li><span style="font-size: large;">12 ounces ziti (or any pasta shape)</span></li>
<li><span style="font-size: large;">2 cups shredded, cooked chicken (about 2 small chicken breasts)</span></li>
<li><span style="font-size: large;">1 batch alfredo sauce (see below)</span></li>
<li><span style="font-size: large;">1 1/2 cups shredded mozzarella cheese (I used 2% low fat)</span></li>
<li><span style="font-size: large;">(optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)</span></li>
</ul>
<span style="font-size: large;"><u>ALFREDO SAUCE INGREDIENTS:</u></span><ul>
<li></li>
<li><span style="font-size: large;">1 Tbsp. olive oil</span></li>
<li><span style="font-size: large;">4 cloves garlic, minced</span></li>
<li><span style="font-size: large;">3 Tbsp. flour</span></li>
<li><span style="font-size: large;">1 cup chicken broth</span></li>
<li><span style="font-size: large;">1 cup low-fat milk (I used 1%)</span></li>
<li><span style="font-size: large;">3/4 cup freshly-grated Parmesan cheese</span></li>
<li><span style="font-size: large;">1/2 tsp. salt</span></li>
<li><span style="font-size: large;">1/4 tsp. black pepper</span></li>
<li><span style="font-size: large;">*This isn’t a super-saucy dish, so if you like a lot of sauce, you might want to consider doubling this recipe. If you don’t have the time to make your own sauce, one standard-sized jar should be enough.</span></li>
</ul>
<span style="font-size: large;"><br /></span>
<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;"><u><b><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;"><u><b>Instructions</b></u></span></span><br />
<span style="font-size: large;"><br /></span>
<ul>
<li><u><span style="font-size: large;">TO MAKE THE CHICKEN BAKED ZITI:</span></u></li>
</ul>
<ol>
<li><span style="font-size: large;">Preheat oven to 375 degrees F.</span></li>
<li><span style="font-size: large;">Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.</span></li>
<li><span style="font-size: large;">Pour half of the pasta into a greased baking dish (either an oval baking dish, as pictured above, or a 9 x 13-inch baking dish will work). Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.</span></li>
<li><span style="font-size: large;">Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.</span></li>
</ol>
<ul>
<li><span style="font-size: large;"><u>TO MAKE THE ALFREDO SAUCE:</u></span></li>
</ul>
<ol>
<li><span style="font-size: large;">Heat olive oil in a large sauce pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.</span></li>
<li><span style="font-size: large;">Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.</span></li>
</ol>
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Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-26156332744709796892017-08-08T07:35:00.001-07:002017-08-08T07:35:32.314-07:00Chicken Ranch Wraps<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000;">Ingredients</span></u></b></span><br />
<br />
<ul>
<li></li>
<li>2 cups cooked grilled chicken breasts, chopped (seasoned with your favorite spices, see note*)</li>
<li>½ cup mozzarella cheese</li>
<li>¼ cup Hidden Valley® Simply Ranch dressing</li>
<li>¼ cup cilantro, minced (optional)</li>
<li>4 8'' tortillas</li>
</ul>
<br />
<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><u><b><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><u><b>Instructions</b></u></span></span><br />
<br />
<ol>
<li>Lay tortillas on a clean flat surface. Place about ½ cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape. </li>
<li>Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.</li>
</ol>
<ul>
<li>Notes</li>
</ul>
<ol>
<li>*For the chicken: You can use cooked rotisserie chicken, leftover chicken, or grilled chicken seasoned with your favorite spices. I like to season my chicken with a tablespoon of fajita seasoning and grill in a hot pan for 5-6 minutes per side or until cooked through</li>
</ol>
<ol></ol>
<ol></ol>
<ol></ol>
<ol></ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-48202992531809901642017-08-08T06:29:00.000-07:002017-08-08T06:29:10.059-07:00Creamy Pesto Mac with Spinach <span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000; font-size: large;">Ingredients</span></u></b></span><br />
<ul>
<li><span style="font-size: large;">2 cups uncooked macaroni </span></li>
<li><span style="font-size: large;">2 cups whole milk </span></li>
<li><span style="font-size: large;">2 Tbsp butter </span></li>
<li><span style="font-size: large;">2 Tbsp flour </span></li>
<li><span style="font-size: large;">1/2 cup grated Romano or Parmesan </span></li>
<li><span style="font-size: large;">1/2 tsp salt </span></li>
<li><span style="font-size: large;">Freshly cracked pepper</span></li>
<li><span style="font-size: large;">1/4 cup basil pesto </span></li>
<li><span style="font-size: large;">1/2 lb frozen spinach</span></li>
</ul>
<span style="font-size: large;"><br /></span>
<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;"><u><b><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;"><u><b>Instructions</b></u></span></span><br />
<span style="font-size: large;"><br /></span>
<br />
<ol>
<li><span style="font-size: large;">Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water. Set the spinach aside. Bring a large pot of water to a boil, then add the macaroni noodles. Boil for 7-10 minutes, or until al dente. Drain the macaroni in a colander.</span></li>
<li><span style="font-size: large;">While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot. Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more.</span></li>
<li><span style="font-size: large;">Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat.</span></li>
<li><span style="font-size: large;">Whisk the Romano (or Parmesan) and pesto into the sauce until smooth. This will further thicken the sauce. Season the sauce with salt and freshly cracked pepper. Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in.</span></li>
<li><span style="font-size: large;">Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach. Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately.</span></li>
</ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-15242457913208570692017-08-08T05:56:00.000-07:002017-08-08T06:01:21.108-07:00Chicken Mozzarella Pasta with Sun-Dried Tomatoes<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000;">Ingredients</span></u></b></span><br />
<br />
<ul>
<li></li>
<li>1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes</li>
<li>3 large garlic cloves, minced</li>
<li>salt</li>
<li>paprika (just a little bit)</li>
<li>1 cup half and half (half milk - half cream to form a lighter cream)</li>
<li>1 lb chicken breast tenders</li>
<li>1 cup mozzarella cheese, shredded</li>
<li>8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)</li>
<li>1 tablespoon basil (if using dry basil), if using fresh basil you can add more</li>
<li>1/2 cup reserved cooked pasta water (or more)</li>
<li>1/4 teaspoon crushed red pepper flakes (at least, add more to taste)</li>
<li>salt, to taste</li>
<li>NOTE:</li>
<li>WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).</li>
</ul>
<br />
<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><u><b><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><u><b>Instructions</b></u></span></span><br />
<br />
<ol>
<li></li>
<li>Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:</li>
<li>In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.</li>
<li>Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).</li>
<li>Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.</li>
<li>Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.</li>
<li>Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.</li>
</ol>
<div>
<span style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;"><span style="color: red;">credit, juliaalbum.com</span></span></div>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-91287064529048072032017-08-08T05:35:00.001-07:002017-08-08T05:35:54.714-07:00CHICKEN PARMESAN PASTA SKILLET (ONLY 6 INGREDIENTS!)<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="font-size: large;"><br /></span>
<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000; font-size: large;">Ingredients</span></u></b></span><br />
<span style="font-size: large;"><br /></span>
<ul>
<li></li>
<li><span style="font-size: large;">2 tablespoons Italian dressing (not the creamy kind)</span></li>
<li><span style="font-size: large;">16 ounces small/medium sized rigatoni pasta</span></li>
<li><span style="font-size: large;">3 boneless skinless chicken breasts, cut into cubes</span></li>
<li><span style="font-size: large;">1/2 cup shredded mozzarella cheese</span></li>
<li><span style="font-size: large;">1 24-ounce jar of your favorite Marinara pasta sauce (I love Delallo's)</span></li>
<li><span style="font-size: large;">1/2 cup grated parmesan cheese</span></li>
<li><span style="font-size: large;">salt and pepper to taste</span></li>
<li><span style="font-size: large;">Chopped fresh basil for garnish (optional)</span></li>
<li><span style="font-size: large;">Get Ingredients Powered by Chicory</span></li>
</ul>
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<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;"><u><b>Instructions</b></u></span></span><br />
<span style="font-size: large;"><br /></span>
<ol>
<li><span style="font-size: large;">Heat chicken and Italian dressing in a large 12 inch skillet over medium high heat (If you don't own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste.</span></li>
<li><span style="font-size: large;">Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken.</span></li>
<li><span style="font-size: large;">Add the box of pasta and the entire jar of marinara. Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Lightly stir the mixture to combine.</span></li>
<li><span style="font-size: large;">Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking. ***</span></li>
<li><span style="font-size: large;">Cover with grated parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!</span></li>
<li><span style="font-size: large;">Top with chopped basil (optional) and serve! Enjoy!</span></li>
<li><span style="font-size: large;">***The pasta in the middle of the skillet and underneath will be more tender than the outside pasta. It's okay if those pieces are a bit toastier and less soft. The inside will be plenty soft.</span></li>
</ol>
<ol></ol>
<ol></ol>
<ol></ol>
<ol></ol>
<ol></ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-5372575584338428232017-08-08T05:11:00.003-07:002017-08-08T05:11:56.652-07:00Chicken Parmesan Sliders<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTZ4ZvCJDSZoj8_QAG_dlwpIy-82FdQsqm_5j6vwlDIgtQuIPUqFXVFfh4TRxIg_EpMJ2-dGmh7QCkIq_cyfBdkoJAIl9cEBqV2m0V0N6R7sypRCvG0AdvLsNVScfCPve54Fc1pciGXvX2/s1600/ham-cheese-sliders.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" data-original-height="798" data-original-width="798" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTZ4ZvCJDSZoj8_QAG_dlwpIy-82FdQsqm_5j6vwlDIgtQuIPUqFXVFfh4TRxIg_EpMJ2-dGmh7QCkIq_cyfBdkoJAIl9cEBqV2m0V0N6R7sypRCvG0AdvLsNVScfCPve54Fc1pciGXvX2/s320/ham-cheese-sliders.jpg" width="320" /></span></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000; font-size: large;">Ingredients</span></u></b></span><br />
<ul>
<li><span style="font-size: large;">1 Slider buns</span></li>
<li><span style="font-size: large;">1 lb Breaded Chicken Tenders * *These should be cooked already** (weight is approx.)</span></li>
<li><span style="font-size: large;">1/2 c Parmesan cheese , shredded</span></li>
<li><span style="font-size: large;">3 tbsp Butter , melted</span></li>
<li><span style="font-size: large;">2 c Pasta sauce</span></li>
<li><span style="font-size: large;">2 c Mozzarella cheese , shredded</span></li>
<li><span style="font-size: large;">1 tsp Garlic powder (more to taste)</span></li>
<li><span style="font-size: large;">Get Ingredients Powered by Chicory</span></li>
<li><span style="font-size: large;">1 tsp Italian seasoning</span></li>
</ul>
<span style="font-size: large;"><br /></span>
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<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;"><u><b>Instructions</b></u></span></span><br />
<ol>
<li>Preheat oven to 350°F.</li>
<li><span style="font-size: large;">Place the bottom half of the slider buns in a greased casserole dish.</span></li>
<li><span style="font-size: large;">Place cooked chicken tenders on the bottom buns and then cover them in sauce.</span></li>
<li><span style="font-size: large;">Combine the mozzarella and Parmesan cheese and sprinkle it over the sauce.</span></li>
<li><span style="font-size: large;">Place the top buns on the sliders.</span></li>
<li><span style="font-size: large;">Melt the butter and mix the garlic powder until it is thoroughly combined. (feel free to add more garlic powder if you like garlic as much as I do!)</span></li>
<li><span style="font-size: large;">Pour the melted butter over the buns and then sprinkle with Italian seasoning.</span></li>
<li><span style="font-size: large;">Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.</span></li>
<li><span style="font-size: large;">Enjoy!</span></li>
</ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-7421538218041392312017-08-06T11:31:00.001-07:002017-08-06T11:31:30.742-07:00Summer Corn Chowder<span style="color: #660000; font-size: large;"><u><b><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQtP5AhTu2Ijr0hCrqyT3vcS7atDIFrKYOKeXXmCPcVehjmhMJ8urDkVrD2_PIq21gxYOy-RBXms4_2qW8uC6O_y8jvwqLxl_homD5vv4nJNWvGah1EyxLbamRmwhYGH53OE7b4mAdB5N/s1600/fa5f167f266f77bb914dc497ee844e24.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="508" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQtP5AhTu2Ijr0hCrqyT3vcS7atDIFrKYOKeXXmCPcVehjmhMJ8urDkVrD2_PIq21gxYOy-RBXms4_2qW8uC6O_y8jvwqLxl_homD5vv4nJNWvGah1EyxLbamRmwhYGH53OE7b4mAdB5N/s640/fa5f167f266f77bb914dc497ee844e24.jpg" width="203" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="color: #660000; font-size: large;"><u><b>THE INGREDIENTS ;</b></u></span><br />
<br />
<ul>
<li></li>
<li><span style="font-size: large;">8 ears fresh sweet yellow corn , husked and silks removed and kernels cut from cob</span></li>
<li><span style="font-size: large;">3 Tbsp butter</span></li>
<li><span style="font-size: large;">5 slices bacon , cut into 1/4 to 1/2-inch pieces</span></li>
<li><span style="font-size: large;">1 medium yellow onion chopped (1 1/2 cups)</span></li>
<li><span style="font-size: large;">1/4 cup all-purpose flour</span></li>
<li><span style="font-size: large;">1 clove garlic , minced</span></li>
<li><span style="font-size: large;">5 cups water</span></li>
<li><span style="font-size: large;">1 lb Yukon Gold potatoes , cut into 1/2-inch pieces</span></li>
<li><span style="font-size: large;">1/2 tsp dried thyme</span></li>
<li><span style="font-size: large;">1 bay leaf</span></li>
<li><span style="font-size: large;">Salt and freshly ground black pepper</span></li>
<li><span style="font-size: large;">1 cup half and half</span></li>
<li><span style="font-size: large;">1 Tbsp honey</span></li>
<li><span style="font-size: large;">2 - 3 Tbsp chopped fresh chives</span></li>
<li><span style="font-size: large;">Shredded cheddar cheese , for serving (optional)</span></li>
</ul>
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<span style="color: #660000; font-size: large;"><b><u>DIRECTIONS</u></b></span><br />
<br />
<ol>
<li></li>
<li><span style="font-size: large;">Melt butter in a large pot over medium heat. </span></li>
<li><span style="font-size: large;">Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. </span></li>
<li><span style="font-size: large;">Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water. </span></li>
<li><span style="font-size: large;">Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. </span></li>
<li><span style="font-size: large;">Add in thyme and bay leaf and season with salt and pepper to taste. </span></li>
<li><span style="font-size: large;">Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.</span></li>
<li><span style="font-size: large;">Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. </span></li>
<li><span style="font-size: large;">Stir the mixture back into the pot then stir in half and half and honey. </span></li>
<li><span style="font-size: large;">Sprinkle each serving with chives and optional cheddar.</span></li>
</ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-64290667539351798102017-07-23T08:24:00.001-07:002017-08-06T11:31:43.236-07:00Cajun Chicken Alfredo<span style="color: #660000; font-size: large;"><u><b><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPovo2gkzU46Jjrq4nmyf1OcZRkBNiGlloSpvCT_qTkYsLtQUg5t5bwJ0pPNiZPYYBttb1CPSipnb_cJQqJFV75jb9rstjXKmXZ3k9brAnoezfzXIBpyFVwfKlM5H1NIhbiph1uOtx6z9O/s1600/cajunpasta4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1050" data-original-width="700" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPovo2gkzU46Jjrq4nmyf1OcZRkBNiGlloSpvCT_qTkYsLtQUg5t5bwJ0pPNiZPYYBttb1CPSipnb_cJQqJFV75jb9rstjXKmXZ3k9brAnoezfzXIBpyFVwfKlM5H1NIhbiph1uOtx6z9O/s320/cajunpasta4.jpg" width="213" /></a></div>
<span style="color: #660000; font-size: large;"><u><b>THE INGREDIENTS ;</b></u></span><br />
<br />
<ul>
<li><span style="font-size: large;">3-4 frozen boneless chicken breasts</span></li>
<li><span style="font-size: large;">2 packs of cream cheese</span></li>
<li><span style="font-size: large;">2 cans of cream of chicken soup</span></li>
<li><span style="font-size: large;">1 packet of Italian dressing</span></li>
<li><span style="font-size: large;">cajun seasoning,sprinkle to your liking</span></li>
</ul>
<br />
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<span style="color: #660000; font-size: large;"><b><u>DIRECTIONS</u></b></span><br />
<br />
<ol>
<li><span style="font-size: large;">Place chicken, cream cheese, cream of chicken soup, and 1 packet of Italian dressing, and srinkle cajun on top and let it go for about 4 hours. </span></li>
<li><span style="font-size: large;">Make your fettuccine noodles on your stove top are done before you add them in the sauce. </span></li>
<li><span style="font-size: large;"> Parmesan cheese on top or Cajun.</span></li>
</ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-66934365397204938792017-07-23T08:16:00.001-07:002017-07-23T08:16:29.268-07:00Chicken Stew<b><u><span style="color: #660000;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<b><u><span style="color: #660000; font-size: large;">THE INGREDIENTS</span></u></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><u><span style="color: #660000; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc69f1FVPNcjpeNDEnr2NJ6j9-vPkov8bokYtltwMwrmx507e_Wj54sUrGKtHdoEVxgDFckerV5Eqw023k6JlzYlRESGPCozAG151VGGpnakj81VjYNqV355UqHawQXdRYhw1tu6KdrlJU/s1600/13260021_1008577425857339_7695455697189780999_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc69f1FVPNcjpeNDEnr2NJ6j9-vPkov8bokYtltwMwrmx507e_Wj54sUrGKtHdoEVxgDFckerV5Eqw023k6JlzYlRESGPCozAG151VGGpnakj81VjYNqV355UqHawQXdRYhw1tu6KdrlJU/s320/13260021_1008577425857339_7695455697189780999_n.jpg" width="320" /></a></span></u></b></div>
<br />
<br />
<ul>
<li><span style="font-size: large;">1 whole chicken</span></li>
<li><span style="font-size: large;">1/2 (lb)pack of bacon</span></li>
<li><span style="font-size: large;">2 white onions</span></li>
<li><span style="font-size: large;">3 carrots,sliced</span></li>
<li><span style="font-size: large;">1 sprig thyme</span></li>
<li><span style="font-size: large;">2 tablespoons chopped parsley</span></li>
<li><span style="font-size: large;">1/2 clove garlic,crushed</span></li>
<li><span style="font-size: large;">12 peppercorns</span></li>
<li><span style="font-size: large;">1 1/4 cups white wine</span></li>
<li><span style="font-size: large;">Cooked rice, to serve</span></li>
</ul>
<br />
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<span style="color: #660000; font-size: large;"><u><b>DIRECTIONS</b></u></span><br />
<br />
<ol>
<li><span style="font-size: large;">Place chicken in salted water an hour before you put it in the slow cooker. </span></li>
<li><span style="font-size: large;">Drain and place in slow cooker. </span></li>
<li><span style="font-size: large;">Cut the bacon and combine with all the ingredients except the rice. Cover and cook on low for 8 hours . </span></li>
<li><span style="font-size: large;">Remove thyme spring and serve over a plate of rice.</span></li>
</ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-65956394289521941002017-07-23T08:11:00.001-07:002017-07-23T08:11:09.674-07:00PINA COLADA FRUIT DIP<script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<b><u><span style="color: #660000;">Ingredients:</span></u></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><u><span style="color: #660000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQ10h0kXVPGLSLcrEDpwe81yJZLE9LBdBN_lsoTxDCwRnK0xVmKWjzw9PN_AwyDT_EDhiFttXrXVvLfMtZLzyaVW4FXuRKFlgbrpJl_zj3JHn3AWVciLIWIgdQ5q96SroBweQndutW3UX/s1600/13325621_1011795692202179_7229145200094578093_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="450" data-original-width="450" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQ10h0kXVPGLSLcrEDpwe81yJZLE9LBdBN_lsoTxDCwRnK0xVmKWjzw9PN_AwyDT_EDhiFttXrXVvLfMtZLzyaVW4FXuRKFlgbrpJl_zj3JHn3AWVciLIWIgdQ5q96SroBweQndutW3UX/s320/13325621_1011795692202179_7229145200094578093_n.jpg" width="320" /></a></span></u></b></div>
<br />
<br />
<ul>
<li>1 small pkg coconut cream instant pudding mix</li>
<li>3/4 cup Cool Whip</li>
<li>1 cup milk</li>
<li>1 cup crushed pineapple, undrained</li>
</ul>
<br />
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<b><span style="color: #660000;">DIRECTIONS</span></b><br />
<br />
<ol>
<li>In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes.</li>
<li> Fold in the pineapple. </li>
<li>Refrigerate for at least 30 minutes and serve with fresh fruit.</li>
</ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-52657481851209918422017-07-23T08:05:00.000-07:002017-07-23T08:05:00.637-07:00grandmother Baked Apples<span style="color: #660000; font-size: large;"><b><u><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="color: #660000; font-size: large;"><b><u>Ingredients</u></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #660000; font-size: large;"><b><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCDjCiEuOfRZPB_K_1z_4u78j_8tULZI4SFmolxUPEkWvaT6jUBPbeKp1BE0zg08IV8FZWnJ6xK27a90L9uzEkcSae3dXAS9_0K6PLEAM-MUe_BcboL6zYIiH8K0ow3VJwhj6v2IPiXwj/s1600/IMG_6421.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCDjCiEuOfRZPB_K_1z_4u78j_8tULZI4SFmolxUPEkWvaT6jUBPbeKp1BE0zg08IV8FZWnJ6xK27a90L9uzEkcSae3dXAS9_0K6PLEAM-MUe_BcboL6zYIiH8K0ow3VJwhj6v2IPiXwj/s320/IMG_6421.jpg" width="320" /></a></u></b></span></div>
<br />
<br />
<ul>
<li><span style="font-size: large;">4 tart green apples </span></li>
<li><span style="font-size: large;">1/2 cup brown sugar </span></li>
<li><span style="font-size: large;">4 tablespoons butter </span></li>
<li><span style="font-size: large;">2 teaspoons ground cinnamon</span></li>
</ul>
<br />
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</span><br />
<span style="color: #660000; font-size: large;"><b><u>DIRECTIONS</u></b></span><br />
<span style="font-size: large;"><br /></span>
<br />
<ol>
<li><span style="font-size: large;">Preheat oven to 350 degrees F (175 degrees C).</span></li>
<li><span style="font-size: large;">Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.</span></li>
<li><span style="font-size: large;">Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.</span></li>
</ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-56698594686768253162017-07-23T07:53:00.001-07:002017-07-23T07:53:52.905-07:00Spicy Sausage and Hashbrown Casserole<script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjnNbaysZUerswciA5zXJ4jLrzLCJwi8ArjnXFWyPb9dBG9UTXe3T-P5XayGaig7F_dQwn8rWPG6Z2VyqpXVgJWHG9Hp-ulccxw3kfkJN4awj4GguLWDp03i3aR2f4_qPwFj9A5MvvFkh/s1600/sausage+hash+brown+breakfast+casserole+%25281%2529A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="630" data-original-width="1200" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjnNbaysZUerswciA5zXJ4jLrzLCJwi8ArjnXFWyPb9dBG9UTXe3T-P5XayGaig7F_dQwn8rWPG6Z2VyqpXVgJWHG9Hp-ulccxw3kfkJN4awj4GguLWDp03i3aR2f4_qPwFj9A5MvvFkh/s320/sausage+hash+brown+breakfast+casserole+%25281%2529A.jpg" width="320" /></a></div>
<u><b><span style="color: #660000;">THE INGREDIENTS</span></b></u><br />
<br />
<ul>
<li>16 oz. Jimmy Dean’s spicy sausage (you can use regular if spicy is too hot for you)</li>
<li>30 oz. Ore Ida Country Style Shredded Hashbrowns (frozen)</li>
<li>1 large can of Cream of Chicken Soup</li>
<li>2 cups of chicken broth</li>
<li>2 cups of shredded cheese</li>
</ul>
<br />
<u><b><span style="color: #660000;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<u><b><span style="color: #660000;">DIRECTIONS:</span></b></u><br />
<br />
<ol>
<li>Brown the sausage and mix it with the cream of chicken soup. </li>
<li>Place hashbrowns and chicken broth in the crock pot first. Then place sausage mix over top of hashbrowns and top with shredded cheese. </li>
<li>Cook on low for 6-7 hours and yummo! Serves 6-8</li>
</ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-67110377847229089472017-07-23T07:45:00.003-07:002017-07-23T07:45:32.341-07:00Funnel Cake Bites<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<div class="separator" style="clear: both; text-align: center;">
<b><u><span style="color: #660000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi012-tQ-_Y50RGpgSop8Xya-CSu6u_ZA0kf96oclQSil1o54Lrutqe4_eRlbPTJDrdLBDBEFOIoMSjK-8IcBTeJSwMWay8EHt59RS-Xv-iQaqQMLS5nCxANwd31FskLOwp-8caEbW_0R8D/s1600/How-to-make-sweet-potato-beignets.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi012-tQ-_Y50RGpgSop8Xya-CSu6u_ZA0kf96oclQSil1o54Lrutqe4_eRlbPTJDrdLBDBEFOIoMSjK-8IcBTeJSwMWay8EHt59RS-Xv-iQaqQMLS5nCxANwd31FskLOwp-8caEbW_0R8D/s320/How-to-make-sweet-potato-beignets.jpg" width="320" /></a></span></u></b></div>
<br />
<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u><span style="color: #660000;">Ingredients</span></u></b></span><br />
<br />
<ul>
<li>1 egg, beaten</li>
<li>2 tablespoons canola oil</li>
<li>4 tablespoons butter, melted</li>
<li>2 teaspoons vanilla extract</li>
<li>2 tablespoons granulated sugar (optional)</li>
<li>2 cups milk ( I used almond milk)</li>
<li>2 cups all-purpose flour, sifted</li>
<li>2 teaspoons baking powder</li>
<li>¼ teaspoon salt</li>
<li>Canola oil, for frying</li>
<li>powdered sugar</li>
</ul>
<br />
<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><u><b><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="color: #660000; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><u><b>Instructions</b></u></span></span><br />
<br />
<ol>
<li>In a large bowl whisk together egg, oil, butter, vanilla extract, milk and sugar (if using)</li>
<li>Gently stir in flour, baking powder and salt.</li>
<li>Stir until flour is combined. Batter will and should be a little bit lumpy.</li>
<li>Heat oil on med-high in a deep skillet.</li>
<li>When oil is hot, do a test by dropping a bit of batter into the oil. (The batter should begin to fry calmly instantly. If it smokes, sputters or browns quickly the oil is too hot)</li>
<li>Use a mini ice cream scoop and scoop out the batter and drop it into the oil. (work quickly and be careful not to crowd the batter)</li>
<li>Fry until golden on both sides.</li>
<li>Removed from oil and place a paper-towel lined plate.</li>
<li>Sprinkle generously with powdered sugar.</li>
<li>Eat immediately.</li>
</ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-80086007975384270802017-07-22T18:22:00.004-07:002017-07-22T18:22:43.237-07:00BUFFALO CHICKEN PASTA<br />
<div>
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<div class="separator" style="clear: both; text-align: center;">
<span style="color: #660000; font-size: large;"><b><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3Dof8cetGBmBi20XtVpKGZxgIgI_VpTpFEGqfxLGQx_gncJBb5-vklR8RheOfMdTO7CHcNeUMATGnkEfClt6gZCgL9hSiOs1Mj1PamM4gEQv6d3NbvmJeJtLbx1B-dWKcvJJ04ysAchG/s1600/Crockpot-Cheesy-Buffalo-Chicken-Pasta-6-680x1024.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="660" data-original-width="940" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3Dof8cetGBmBi20XtVpKGZxgIgI_VpTpFEGqfxLGQx_gncJBb5-vklR8RheOfMdTO7CHcNeUMATGnkEfClt6gZCgL9hSiOs1Mj1PamM4gEQv6d3NbvmJeJtLbx1B-dWKcvJJ04ysAchG/s320/Crockpot-Cheesy-Buffalo-Chicken-Pasta-6-680x1024.jpg" width="320" /></a></u></b></span></div>
<span style="color: #660000; font-size: large;"><b><u>
</u></b></span></div>
<div>
<span style="color: #660000; font-size: large;"><b><u>The ingredients;</u></b></span></div>
<ul>
<li><span style="font-size: large;">1 lb. chicken breast, chopped</span></li>
<li><span style="font-size: large;">1 can of cream of chicken soup</span></li>
<li><span style="font-size: large;">½ cup Frank’s Hot Sauce</span></li>
<li><span style="font-size: large;">1½ cups shredded Mozzarella</span></li>
<li><span style="font-size: large;">½ cup ranch dressing (or bleu cheese)</span></li>
<li><span style="font-size: large;">1½ cups sour cream</span></li>
<li><span style="font-size: large;">3 cups penne pasta</span></li>
</ul>
<div>
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<div>
<span style="color: #660000; font-size: large;"><b><u>directions:</u></b></span></div>
<br />
<br />
<ol>
<li><span style="font-size: large;">Season chicken with salt and pepper and put in</span></li>
<li><span style="font-size: large;">slow cooker. Stir together soup, dressing, hot</span></li>
<li><span style="font-size: large;">sauce and add to pot. Cook on LOW 4-6 hours or</span></li>
<li><span style="font-size: large;">HIGH 2-3 hours. Stir in cheese and sour cream</span></li>
<li><span style="font-size: large;">Boil pasta according to package instructions,</span></li>
<li><span style="font-size: large;">drain well and add to the chicken sauce mixture.</span></li>
<li><span style="font-size: large;">Stir well and serve!</span></li>
<li><span style="font-size: large;">Note: I only used a cup of sour cream cuz a cup and a half seemed like a lot.</span></li>
</ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-12422684428960657242017-07-22T11:41:00.000-07:002017-07-22T11:41:04.041-07:00Creamy Chicken and Dumplings<u><b><span style="color: #660000; font-size: large;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<u><b><span style="color: #660000; font-size: large;">THE INGREDIENTS</span></b></u><br />
<br />
<ul>
<li><span style="font-size: large;">4-5 bones less skinless chicken breast <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6hpo3oIogepAcSehnDuF_AB2UFSsCTtQI1-z8pRnC6Tjk5t1iMdb6nfUG78mGwyDI9pLRQ5JHO9m9GUt6f82idXQI5KUQmCNvb1FUsN1cXbyJx3nzH34jV424hBemMxYbWcsVeHLwVUP/s1600/13697259_1039119372803144_4389545168099225976_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6hpo3oIogepAcSehnDuF_AB2UFSsCTtQI1-z8pRnC6Tjk5t1iMdb6nfUG78mGwyDI9pLRQ5JHO9m9GUt6f82idXQI5KUQmCNvb1FUsN1cXbyJx3nzH34jV424hBemMxYbWcsVeHLwVUP/s320/13697259_1039119372803144_4389545168099225976_n.jpg" width="320" /></a></div>
</span></li>
<li><span style="font-size: large;">2 cans condensed chicken soup</span></li>
<li><span style="font-size: large;">2 (14 oz) cans of chicken broth </span></li>
<li><span style="font-size: large;">2 tbls butter </span></li>
<li><span style="font-size: large;">1/2 onion chopped</span></li>
<li><span style="font-size: large;">1 cup frozen pees</span></li>
<li><span style="font-size: large;">1 cup carrots (fresh or canned)</span></li>
<li><span style="font-size: large;">1 cup frozen corn </span></li>
<li><span style="font-size: large;">Salt & pepper </span></li>
<li><span style="font-size: large;">Bay leaves</span></li>
<li><span style="font-size: large;">1 package canned biscuits</span></li>
</ul>
<br />
<span style="color: #660000; font-size: large;"><b><u><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<span style="color: #660000; font-size: large;"><b><u>DIRECTIONS</u></b></span><br />
<br />
<ol>
<li><span style="font-size: large;">Put everything in the crockpot except the biscuits and cook on high for 5 hours. Shred chicken when done. </span></li>
<li><span style="font-size: large;">The last hour cut biscuits in fourths and throw them in with everything else. Allow the biscuits to cook thoroughly (about 50 minutes). </span></li>
<li><span style="font-size: large;">After biscuits are done, stir the biscuits in so they incorporate with everything else. Serve immediately. This meal is great for a Sunday lunch. </span></li>
<li><span style="font-size: large;">Throw it all before church and come back home to throw in biscuits and in less than an hour it's ready for a big family. So good!</span></li>
</ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-85349390239559464332017-07-22T11:34:00.000-07:002017-07-22T11:34:07.511-07:00Easy Parmesean Ranch Mushrooms<script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1pgqQ14avJrUXcw7MOIlg-9eLWVdqjF_VrOt-kpp35v_7GLUaa_qNoeGnZFtgHh4DRRnLguLxJ0_9WkG7Xqpj_V4qSQIan9TKpbl6RAVnXWcC1GGk5gXgOXy-q7tKShF-T6_0INSjC4V/s1600/005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1pgqQ14avJrUXcw7MOIlg-9eLWVdqjF_VrOt-kpp35v_7GLUaa_qNoeGnZFtgHh4DRRnLguLxJ0_9WkG7Xqpj_V4qSQIan9TKpbl6RAVnXWcC1GGk5gXgOXy-q7tKShF-T6_0INSjC4V/s320/005.JPG" width="320" /></a><span style="color: #660000; font-size: large;"><u><b>Ingredients:</b></u></span><br />
<br />
<ul>
<li><span style="font-size: large;">1 Container, fresh Mushrooms</span></li>
<li><span style="font-size: large;">1 stick of butter (1/2 Cup)</span></li>
<li><span style="font-size: large;">1 Hidden Valley Ranch Dressing Packet</span></li>
<li><span style="font-size: large;">Parmesean Cheese.</span></li>
</ul>
<br />
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<span style="color: #660000; font-size: large;"><b><u>Directions:</u></b></span><br />
<br />
<ol>
<li><span style="font-size: large;">Place Mushrooms in the Slow Cooker.</span></li>
<li><span style="font-size: large;">Melt the butter in a microwave safe bowl.</span></li>
<li><span style="font-size: large;">Add the Ranch packet to the melted butter.</span></li>
<li><span style="font-size: large;">Mix well and pour over mushrooms in slow cooker.</span></li>
<li><span style="font-size: large;">Sprinkle with 2 teaspoons of Parmesean Cheese or you can add more to taste.</span></li>
<li><span style="font-size: large;">Cook on low heat for 4 hours.</span></li>
</ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-55379703768822484212017-07-22T11:16:00.002-07:002017-07-22T11:16:18.230-07:00grandma's Cashew Chicken<span style="font-size: large;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<u><b><span style="color: #660000; font-size: large;">The ingredients</span></b></u><br />
<br />
<ul>
<li><span style="font-size: large;">2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders</span></li>
<li><span style="font-size: large;">1/4 cup all purpose flour</span></li>
<li><span style="font-size: large;">1/2 tsp black pepper</span></li>
<li><span style="font-size: large;">1 Tbsp canola oil</span></li>
<li><span style="font-size: large;">1/4 cup soy sauce</span></li>
<li><span style="font-size: large;">2 Tbsp rice wine vinegar</span></li>
<li><span style="font-size: large;">2 Tbsp ketchup</span></li>
<li><span style="font-size: large;">1 Tbsp brown sugar</span></li>
<li><span style="font-size: large;">1 garlic clove, minced</span></li>
<li><span style="font-size: large;">1/2 tsp grated fresh ginger</span></li>
<li><span style="font-size: large;">1/4 tsp red pepper flakes</span></li>
<li><span style="font-size: large;">1/2 cup cashews</span></li>
</ul>
<br />
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<span style="color: #660000; font-size: large;"><b><u>DIRECTIONS</u></b></span><br />
<br />
<ol>
<li><span style="font-size: large;">Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture.</span></li>
<li><span style="font-size: large;">Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. </span></li>
<li><span style="font-size: large;">Place chicken in slow cooker. </span></li>
<li><span style="font-size: large;">Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. </span></li>
<li><span style="font-size: large;">Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.</span></li>
<li><span style="font-size: large;">If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.</span></li>
</ol>
<br />
<div>
<br /></div>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-47408801232903402102017-07-22T10:52:00.005-07:002017-09-20T13:59:58.242-07:00Chicken and Gravy<b><u><span style="color: #660000; font-size: large;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<b><u><span style="color: #660000; font-size: large;">Ingredients:</span></u></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3UuY9nCGdwrAyWdmznaFgSS0NlRqsa9tOh_1EVuh__rDh5AvqaeVgmrnlUF6gc-FEKkxdbEt39YVlzQBL3khuLjcC6iazmI03oWh3e86jh29DvqL6FYcRa5ulI15zFxgMrLucsJpS0vyy/s1600/15317826_1153241438057603_7365925570127804825_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="482" data-original-width="500" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3UuY9nCGdwrAyWdmznaFgSS0NlRqsa9tOh_1EVuh__rDh5AvqaeVgmrnlUF6gc-FEKkxdbEt39YVlzQBL3khuLjcC6iazmI03oWh3e86jh29DvqL6FYcRa5ulI15zFxgMrLucsJpS0vyy/s320/15317826_1153241438057603_7365925570127804825_n.jpg" width="320" /></a><br />
<ul>
<li>2lbs boneless, skinless chicken breasts</li>
<li>14 ½ oz can chicken broth</li>
<li>2 packets of chicken gravy mix</li>
</ul>
<div>
<u><b><span style="color: #660000; font-size: large;"></span></b></u></div>
<div>
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<u><b><span style="color: #660000; font-size: large;">directions</span></b></u></div>
<br />
<ol>
<li>Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 -4 hours or until chicken easily pulls apart.</li>
<li><br /></li>
<li>Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.</li>
<li><br /></li>
<li>While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. Serve with the gravy over the chicken.</li>
</ol>
Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0tag:blogger.com,1999:blog-6352024216547239847.post-91237738718497195762017-07-22T06:44:00.001-07:002017-07-22T06:45:20.723-07:00grandmother's Broccoli and Cheese soup <span style="font-size: large;"><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPI_AD8QTMoGVHw5NLpA9TnUKqaOtTFGUEIHh9t_cRvu2djh8cTxTDupH8BZB6TGH_A-v58_MIl3tcZBHACKN2zdPRsFD5FLGIOlPqlNyXRfMD8BvpFdt_A3bn_aeOAE01fkhIZyulbq-/s1600/CsokZG1NTuqBSLb2lOcf_copycat-panera-cheesy-broccoli-soup-3266+%25281%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="370" data-original-width="555" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPI_AD8QTMoGVHw5NLpA9TnUKqaOtTFGUEIHh9t_cRvu2djh8cTxTDupH8BZB6TGH_A-v58_MIl3tcZBHACKN2zdPRsFD5FLGIOlPqlNyXRfMD8BvpFdt_A3bn_aeOAE01fkhIZyulbq-/s320/CsokZG1NTuqBSLb2lOcf_copycat-panera-cheesy-broccoli-soup-3266+%25281%2529.jpg" width="320" /></a><span style="color: #660000; font-size: large;"><u><b>Ingredients</b></u></span><br />
<br />
<ul>
<li><span style="font-size: large;">2 bunches broccoli; cut into small florets</span></li>
<li><span style="font-size: large;">½ medium onion; chopped</span></li>
<li><span style="font-size: large;">2 carrots; julienned (about 1 cup)</span></li>
<li><span style="font-size: large;">¼ cup butter; melted</span></li>
<li><span style="font-size: large;">¼ cup flour</span></li>
<li><span style="font-size: large;">2 cups half and half</span></li>
<li><span style="font-size: large;">2 cups chicken stock</span></li>
<li><span style="font-size: large;">8 oz sharp cheddar cheese; shredded</span></li>
<li><span style="font-size: large;">¼ tsp nutmeg</span></li>
<li><span style="font-size: large;">Salt and pepper to taste</span></li>
</ul>
<br />
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<span style="color: #660000; font-size: large;"><u><b>Directions</b></u></span><br />
<br />
<ol>
<li><span style="font-size: large;">Saute onion in 1 tbsp of melted butter until transparent.</span></li>
<li><span style="font-size: large;">In a separate pot, make a roux using remainder of melted butter and ¼ cup flour. Cook approx. 5 minutes over medium heat, stirring constantly with a whisk.</span></li>
<li><span style="font-size: large;">Slowly add in half and half, continue stirring.</span></li>
<li><span style="font-size: large;">Add in chicken stock, stir and let simmer for 20 minutes.</span></li>
<li><span style="font-size: large;">Add in broccoli florets, carrots and sauteed onions. Let cook for another 25 minutes over low heat.</span></li>
<li><span style="font-size: large;">Stir in cheese until melted, add nutmeg and salt and pepper to taste.</span></li>
<li><span style="font-size: large;">ENJOY!!</span></li>
</ol>
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<div>
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Grandma Hannahhttp://www.blogger.com/profile/08394517701893872154noreply@blogger.com0