tag:blogger.com,1999:blog-59880564284651445722024-03-18T20:00:26.063-07:00Lemon Family RecipesFavorite recipes to share with family and friends.Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.comBlogger203125tag:blogger.com,1999:blog-5988056428465144572.post-70922825966175000902024-02-05T09:03:00.000-08:002024-02-05T09:03:00.752-08:00Cast Iron Carrots with Curry<p><b> Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">3 T. coconut oil</div><div style="text-align: left;">2 lb. carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick </div><div style="text-align: left;">1/2 t. salt </div><div style="text-align: left;">1/2 t. ground black pepper </div><div style="text-align: left;">1 t. curry powder </div><div style="text-align: left;">1/4 C. roughly chopped fresh cilantro </div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Heat a large, heavy skillet over medium-high heat and add the coconut oil. </li><li>When hot, add the carrots in an even layer to maximize contact with the pan. </li><li>Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. </li><li>Add the curry powder and mix to combine. </li><li>Scatter the cilantro over the top and serve.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-86848265598070321782024-02-05T08:26:00.000-08:002024-02-05T08:30:53.439-08:00Nilla Wafer Crust<p><b> Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">60 Nilla wafers</div><div style="text-align: left;">1/4 C. granulated sugar</div><div style="text-align: left;">1/3 C. butter, melted</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 350F. </li><li>Lightly spray a pie plate with cooking spray and set aside.</li><li>Place Nilla wafers in a food processor and pulse until only crumbs remain. </li><li>Transfer crumbs to a medium size bowl and stir in sugar and melted butter.</li><li>Pres the crumbs firmly into the pie plate and up the sides.</li><li>Bake for 10 minutes or until edges are just starting to turn golden brown. </li><li>Let cool completely on a wire rack before filling.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-19502250848083329582024-01-07T18:45:00.000-08:002024-01-07T18:45:12.534-08:00Hamburger Buns<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJ8rDq0T62XQUxXxLXJMVIBq1Avt1XBssiHFojS6pTKqazGHbrycyE5pWU3-5JB_JEV-3C6JWl9Ztjiez_Pw41heZi6vOwQLMdiOOeR49KfKpl80LIQbBp-ugNLpLPv_ULpsj4-CH9XFDY_QKL-m1Ybos_yRv3EPnm7DOnL_g6riWY-xlkYs8eO_LVdt8/s4032/IMG_1007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJ8rDq0T62XQUxXxLXJMVIBq1Avt1XBssiHFojS6pTKqazGHbrycyE5pWU3-5JB_JEV-3C6JWl9Ztjiez_Pw41heZi6vOwQLMdiOOeR49KfKpl80LIQbBp-ugNLpLPv_ULpsj4-CH9XFDY_QKL-m1Ybos_yRv3EPnm7DOnL_g6riWY-xlkYs8eO_LVdt8/s320/IMG_1007.jpg" width="320" /></a></div><br /><p></p><p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">3 T. warm whole milk, between 105° and 120°F</div><div style="text-align: left;">1 C. warm water, between 105° and 120°F</div><div style="text-align: left;">2 ¼ t. (1 packet) instant yeast</div><div style="text-align: left;">2 ½ T. granulated sugar</div><div style="text-align: left;">1 large egg, at room temperature, slightly beaten</div><div style="text-align: left;">3 C. - 3 C. + 3 T. bread flour, approximately</div><div style="text-align: left;">⅓ C. all-purpose flour</div><div style="text-align: left;">1 ½ t. fine salt</div><div style="text-align: left;">3 T. unsalted butter, at room temperature</div><div style="text-align: left;">For tops:</div><div style="text-align: left;">1 large egg beaten with 1 tablespoon water</div><div style="text-align: left;">Sesame seeds, optional</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, and egg.</li><li>Add the flour to the bowl, and mix until incorporated. </li><li>Mix in the salt and butter. </li><li>Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough (should not be unbearably sticky).</li><li>Transfer the dough to a lightly oiled bowl. </li><li>Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.</li><li>Line two baking sheets with parchment paper. </li><li>Divide the dough into 8 equal parts. </li><li>Gently roll each portion of dough into a ball and place four to a baking sheet, 2 to 3 inches apart. </li><li>If your dough is unbearably sticky, lightly grease your hands with cooking spray or lightly dust the tops of each dough ball with flour before rolling. </li><li>Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.</li><li>Preheat the oven to 400°F. </li><li>Brush the tops of the buns lightly with the egg wash. </li><li>Sprinkle with sesame seeds. </li><li>Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. </li><li>Transfer to a rack to cool completely.</li></ol><p></p><p>Serve or store in an airtight container in the freezer for up to one month. </p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-16088565807041541522024-01-01T11:36:00.000-08:002024-01-07T18:58:18.217-08:00Peppermint Bark<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYqTPvZv6qPSdA6lko_fXVQW-kFRZtbzcFn8C4euYr3-dEA3BuNW9yCwvWgqXqbMCbw8FN84oqtGsG2CCaIP8cZUBwNwLKMkhQ2yvQflH3w0jUzaypJiIMEVoSx8KM1ehh9mKD-WJ5oZQVy-fexDRniuoXF_sBM7s04rSx9ee6G0v63Sj_Qpd_wEXRPyz/s3115/IMG_0958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3115" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYqTPvZv6qPSdA6lko_fXVQW-kFRZtbzcFn8C4euYr3-dEA3BuNW9yCwvWgqXqbMCbw8FN84oqtGsG2CCaIP8cZUBwNwLKMkhQ2yvQflH3w0jUzaypJiIMEVoSx8KM1ehh9mKD-WJ5oZQVy-fexDRniuoXF_sBM7s04rSx9ee6G0v63Sj_Qpd_wEXRPyz/s320/IMG_0958.jpg" width="311" /></a></div><br /><p></p><p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">12 oz. white chocolate, coarsely chopped and divided (6 oz. per layer)</div><div style="text-align: left;">6 oz. semi-sweet or bittersweet chocolate, coarsely chopped</div><div style="text-align: left;">1 1/2 t. vegetable oil or coconut oil, divided (1/2 t. per layer)</div><div style="text-align: left;">1/2 t. peppermint extract, divided (1/4 t. per layer)</div><div style="text-align: left;">2–3 regular-size candy canes, crushed</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Line the bottom and sides of a 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. </li><li><b>Bottom layer:</b> Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. </li><li>Add 1/2 teaspoon of oil. </li><li>Melt in 20-second increments, stirring vigorously with a silicone spatula or spoon after each increment, until completely melted and smooth. *White chocolate and chocolate overheat easily, so it’s important to do this in increments. </li><li>Once melted, stir in 1/4 teaspoon peppermint extract. </li><li>Pour melted white chocolate into the prepared baking pan, and spread into a thin smooth layer. </li><li>Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. If it sets completely, the bark layers could separate. </li><li><b>Middle layer:</b> Place semi-sweet chocolate in a small heatproof bowl or a liquid measuring cup. </li><li>Add 1/2 teaspoon of oil. </li><li>Repeat melting, just as you did with the white chocolate. </li><li>Once melted, stir in remaining 1/4 teaspoon peppermint extract. </li><li>Pour all of the semi-sweet chocolate over the white chocolate layer and spread it into a smooth layer. </li><li>Place the baking pan back in the refrigerator for 10–15 minutes or until almost completely set.</li><li><b>Top layer:</b> Place the remaining 6 oz. white chocolate in a small heatproof bowl or a liquid measuring cup. </li><li>Add last 1/2 teaspoon of oil. </li><li>Repeat melting, just as you did with the other layers. </li><li>Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) </li><li>Sprinkle evenly with crushed candy canes. </li><li>To crush, place the unwrapped candy canes in a sealed zipped-top bag and roll or hit with a rolling pin or meat mallet until crushed.</li><li>Refrigerate the bark until completely set, about 1 hour. </li><li>Once hardened, remove from the pan and peel off the foil or parchment. </li><li>Break or cut into pieces as large or as small as you want. </li><li>If your bark chilled in the refrigerator for longer than 3–4 hours, let it sit at room temperature for 10–15 minutes to slightly soften before breaking/slicing.</li><li>Cover and store leftover bark in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months, but it gets a little soft.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-3178623990375051402023-10-12T15:28:00.003-07:002023-10-12T15:28:34.549-07:00Slow Cooker Italian Beef Sandwiches<p> Ingredients:</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">4-5 pound rump roast</div><div style="text-align: left;">1 C. beef broth or water</div><div style="text-align: left;">1 packet (0.7 oz.) dry Italian-style salad dressing mix</div><div style="text-align: left;">2 t. Italian seasoning</div><div style="text-align: left;">1 t. salt</div><div style="text-align: left;">1/2 t. pepper</div><div style="text-align: left;">1 t. garlic powder</div><div style="text-align: left;">10-12 crusty rolls</div><div style="text-align: left;">10-12 slices Provolone cheese</div><div style="text-align: left;">Cooked onions, roasted peppers, sliced pepperoncini (optional)</div></blockquote><p>Directions:</p><p></p><ol style="text-align: left;"><li>Place the beef in a slow cooker. </li><li>Add the broth or water over the top. </li><li>Sprinkle the dry Italian-style salad dressing mix, Italian seasoning, salt, pepper, and garlic powder over the top of the roast. </li><li>Cover and cook on LOW for 10-11 hours or on HIGH for 5-6 hours or until the beef shreds easily.</li><li>Remove the beef from the slow cooker and shred with 2 forks. </li><li>Place meat in the rolls and top with a slice of cheese. </li><li>Place the sandwiches on baking sheets and broil 2-3 minutes or until the cheese is melted.</li><li>If desired, strain the juices in the slow cooker and serve as a sandwich dip or drizzle juice over the sandwich. </li><li>Top with onions, roasted peppers, and/or sliced pepperoncini, if desired. </li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-27967504080848237442023-08-15T14:28:00.006-07:002023-08-15T14:28:44.004-07:00Butterscotch Treats<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwi35ikVDwBaaLwg5sbN_pcuGHNfzlZjR1TDlCd8q4aoZrK3InI7mOielbnaU0NbcWi1M042EjJTMhUPvJlCLmC0tVH-C9JAPIhH0N3J2Q-zERcrR-2WlYhMaOWpXdww67i9whvhuu5vEOBEElqZ_Y_H4SMom3YybP-fpFzX2hAKQ0RBSAuCkPsVU20QFR/s4032/IMG_0625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwi35ikVDwBaaLwg5sbN_pcuGHNfzlZjR1TDlCd8q4aoZrK3InI7mOielbnaU0NbcWi1M042EjJTMhUPvJlCLmC0tVH-C9JAPIhH0N3J2Q-zERcrR-2WlYhMaOWpXdww67i9whvhuu5vEOBEElqZ_Y_H4SMom3YybP-fpFzX2hAKQ0RBSAuCkPsVU20QFR/s320/IMG_0625.jpg" width="320" /></a></div><b>Ingredients:</b><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">1 - 11 oz. bag butterscotch chips</div><div style="text-align: left;">1/4 C. creamy peanut butter</div><div style="text-align: left;">4 C. cornflakes</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Line two baking sheets with parchment paper or wax paper.</li><li>Place butterscotch chips and peanut butter in a large microwave safe bowl and heat for 30 seconds on high. </li><li>Stir, repeating as needed in 30 second increments, until melted and smooth.</li><li>Carefully stir in the cornflakes until they are coated with the butterscotch mixture.</li><li>Scoop 1 or 2-tablespoon sized scoops of the mixture onto the prepared cookie sheets. </li><li>Chill to set the clusters, then transfer for a tin or serving plate and enjoy.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-54176578912219729032023-07-14T17:28:00.000-07:002024-02-18T17:46:56.214-08:00Mustard-Glazed Baked Chicken Thighs<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvdpSMuNpP6siGYAZcA_RBdY282pgHwjMu4XBa_OxPkXF96KwrrgqNaIP88fhc_4uYRxSCpR82Az2Qa6EOTY2KlD8tYaDkHZlffkbyAkIRWRD1GdN9ijtg2M9Djc-u25ye3I0vZ3RHCfEFPTgN5NRUo3tcilIqde72nHAz2pFED3vmXgTIr1iRblUnqPQ/s4032/IMG_1105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvdpSMuNpP6siGYAZcA_RBdY282pgHwjMu4XBa_OxPkXF96KwrrgqNaIP88fhc_4uYRxSCpR82Az2Qa6EOTY2KlD8tYaDkHZlffkbyAkIRWRD1GdN9ijtg2M9Djc-u25ye3I0vZ3RHCfEFPTgN5NRUo3tcilIqde72nHAz2pFED3vmXgTIr1iRblUnqPQ/s320/IMG_1105.jpg" width="320" /></a></div><b>Ingredients:</b><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">12 boneless, skinless chicken thighs</div><div style="text-align: left;">2 T. coconut oil, melted</div><div style="text-align: left;">2 T. Dijon mustard</div><div style="text-align: left;">3/4 t. poultry seasoning</div><div style="text-align: left;">1/2 t. salt</div><div style="text-align: left;">freshly ground black pepper, to taste</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Preheat the oven to 425 degrees F.</li><li>In a small mixing bowl, whisk together the coconut oil, Dijon mustard, poultry seasoning, and salt.</li><li>Arrange the chicken thighs in a 9"x13” baking dish. </li><li>Brush the mustard glaze mixture evenly over the top of each thigh. </li><li>Add freshly ground black pepper to taste.</li><li>Bake uncovered for 30 minutes or until a meat thermometer reads 165 degrees when inserted into the center of one of the chicken thighs.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-59068405571290836312023-06-18T22:02:00.004-07:002023-06-18T22:03:47.545-07:00Breakfast Casserole<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt6eorXIqgjIEZ_sdXMv3YTElqv5u3FdjDVBCF2C477lHaO5PsQ8sDhOsITNB1htKMod93aDFKA15SqCBr8Labn3VN09Qa3Ubbsu-r-Oz8uaudvxOXZt-jYdDBGFE3Wql9DW0ZNkjwTaxOPdon-u0Ze29XvKpO0raY0PDHb-dUi7afzn8TLi1tOXRNVKh/s4032/IMG_0354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt6eorXIqgjIEZ_sdXMv3YTElqv5u3FdjDVBCF2C477lHaO5PsQ8sDhOsITNB1htKMod93aDFKA15SqCBr8Labn3VN09Qa3Ubbsu-r-Oz8uaudvxOXZt-jYdDBGFE3Wql9DW0ZNkjwTaxOPdon-u0Ze29XvKpO0raY0PDHb-dUi7afzn8TLi1tOXRNVKh/s320/IMG_0354.jpg" width="320" /></a></div><b>Ingredients:</b><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">2 lb. breakfast sausage</div><div style="text-align: left;">1 (8-oz.) pkg. cream cheese, softened</div><div style="text-align: left;">1 (30-32oz) bag frozen tater tots</div><div style="text-align: left;">1 t. salt</div><div style="text-align: left;">1/2 t. pepper</div><div style="text-align: left;">1/4 t. garlic powder</div><div style="text-align: left;">1/4 t. onion powder</div><div style="text-align: left;">2 C. shredded cheddar cheese</div><div style="text-align: left;">8 eggs</div><div style="text-align: left;">2 C. milk</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 350ºF. </li><li>Lightly spray a 9×13-inch pan with cooking spray.</li><li>In a large skillet, cook sausage until no longer pink. </li><li>Drain fat.</li><li>Add cream cheese to skillet and mix with cooked sausage.</li><li>In a large bowl, toss together tater tots, cooked sausage and cream cheese mixutre, and shredded cheddar cheese. </li><li>Pour into a lightly greased 9×13-inch pan.</li><li>Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. </li><li>Pour over tater tot mixture.</li><li>Bake uncovered for 60 – 70 minutes, or until eggs are set.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-69332052432106247842023-06-13T13:22:00.005-07:002024-02-05T08:28:11.524-08:00Fluffy Pudding Pie<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3iUtIxxtraUJ5QwHHrBxAyjwzyMkQa6C1EKv_bk3QTfTmtcohdcoXYK2u_uQGrTOwKSIxMHB4YrlKkJrJ8nVcUbGzcRXoCDlSTuLVMGpcs6vCTuzntGNcnu4PSkSSsKexlBZWBppaYSUonB0my1hxT05Db4gJZEhBal5wpR-1fxP9GU3NMbwkxlscw/s4032/IMG_2310.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3iUtIxxtraUJ5QwHHrBxAyjwzyMkQa6C1EKv_bk3QTfTmtcohdcoXYK2u_uQGrTOwKSIxMHB4YrlKkJrJ8nVcUbGzcRXoCDlSTuLVMGpcs6vCTuzntGNcnu4PSkSSsKexlBZWBppaYSUonB0my1hxT05Db4gJZEhBal5wpR-1fxP9GU3NMbwkxlscw/s320/IMG_2310.jpg" width="320" /></a></div><b>Ingredients:</b><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">1 6 oz. box of instant pudding</div><div style="text-align: left;">1 C. milk</div><div style="text-align: left;">1 8 oz. tub of Cool Whip, thawed</div><div style="text-align: left;">1 graham cracker or <a href="https://www.blogger.com/blog/post/edit/5988056428465144572/8684826559807032178" target="_blank">Nilla Wafer crust</a></div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Mix pudding mix with milk.</li><li>Fold Cool Whip into pudding mixture.</li><li>Spread mixture into pie crust.</li><li>Place in freezer for at least an hour prior to serving.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-24615139118316215402023-06-05T17:59:00.002-07:002023-06-05T17:59:25.306-07:00Shrimp Alfredo with Bacon Crumbles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlu6YD8HuRXz7J0G2sju7JmzSDzdPZd2gIrEdefiA6lyEaewaIYUXpaun3C7kin8v8T3tLbw4rtAatgapc22c4XcwFC1AE1Khv7yJDQW8oRGM3zq5t_EAeAP98F5jMok8h3bRD9D_EByYwyXs5BBKJ32WhKAOLIJWiBc0QPbMYaz3RXSQ_y41sJPZIng/s4032/IMG_0310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlu6YD8HuRXz7J0G2sju7JmzSDzdPZd2gIrEdefiA6lyEaewaIYUXpaun3C7kin8v8T3tLbw4rtAatgapc22c4XcwFC1AE1Khv7yJDQW8oRGM3zq5t_EAeAP98F5jMok8h3bRD9D_EByYwyXs5BBKJ32WhKAOLIJWiBc0QPbMYaz3RXSQ_y41sJPZIng/s320/IMG_0310.jpg" width="240" /></a></div><p><br /></p><p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">1 lb. shrimp, precooked</div><div style="text-align: left;">4 C. <a href="https://www.blogger.com/blog/post/edit/5988056428465144572/4298210665907988593" target="_blank">Alfredo sauce</a></div><div style="text-align: left;">1/2 lb. bacon</div><div style="text-align: left;">1 lb. Fettuccini pasta</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Cook bacon until crisp, set aside</li><li>Prepare Fettuccini according to package directions</li><li>Prepare <a href="https://www.blogger.com/blog/post/edit/5988056428465144572/4298210665907988593" target="_blank">Alfredo sauce</a> if using homemade.</li><li>Remove tails from the shrimp</li><li>Add shrimp to Alfredo sauce to heat through.</li><li>Combine cooked pasta, Alfredo sauce and shrimp in a large bowl.</li><li>Crumble bacon over bowl of pasta.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-42982106659079885932023-06-05T17:56:00.009-07:002023-06-05T17:56:54.568-07:00Alfredo Sauce<p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">1 C. Butter</div><div style="text-align: left;">3 C. Heavy Whipping Cream</div><div style="text-align: left;">4 t. Garlic Minced</div><div style="text-align: left;">1 t. Italian Seasoning</div><div style="text-align: left;">1 t. Salt</div><div style="text-align: left;">1/2 t. Pepper</div><div style="text-align: left;">4 C. Freshly Grated Parmesan Cheese</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Add the butter and cream to a large skillet.</li><li>Simmer over low heat for 2 minutes.</li><li>Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.</li><li>Whisk in the parmesan cheese until melted.</li><li>Serve immediately.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-16952055799684397342023-05-26T14:46:00.004-07:002023-05-26T21:31:39.612-07:00Sensational Seafood Salad<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_8zZve0VLEE0-47mEJY_YBlQVruqt9plaoIvkEEl1lw9BmbXJNHEouniELVX-pDvjOL6Aag73jKh79qf674yl6zkS8RUuKlgjcxxbXaTVJD9hWPpR1-UZRKR_nos4q57CSolaQkVkV3E8YKe5ImrIAtb8MSg5PBh3Vc9SamcocRcK4jc7c3TgjEphQ/s4032/IMG_0254.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_8zZve0VLEE0-47mEJY_YBlQVruqt9plaoIvkEEl1lw9BmbXJNHEouniELVX-pDvjOL6Aag73jKh79qf674yl6zkS8RUuKlgjcxxbXaTVJD9hWPpR1-UZRKR_nos4q57CSolaQkVkV3E8YKe5ImrIAtb8MSg5PBh3Vc9SamcocRcK4jc7c3TgjEphQ/s320/IMG_0254.jpg" width="240" /></a></div><div><br /></div>One of our local grocery stores has amazing imitation crab salad. I'm always looking for a good crab salad. This recipe is not identical to what I'm looking for, but I did enjoy it and don't want to lose it.<p></p><p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">1 - 1.5 lb. Imitation Crab</div><div style="text-align: left;">¼ C. mayonnaise</div><div style="text-align: left;">¼ C. sour cream</div><div style="text-align: left;">Salt & Pepper to taste</div><div style="text-align: left;">¼ t. dried dill</div><div style="text-align: left;">¼ t. lemon juice</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Remove crab from package and separate flakes</li><li>Chop and shred the crab in a medium bowl.</li><li>Add all other ingredients and mix well.</li><li>Refrigerate 2-3 hours or overnight to blend flavors.</li><li>Serve and enjoy!</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-27228676601738553872023-05-24T14:39:00.004-07:002023-05-24T14:39:31.987-07:00Slow Cooker Chicken Pot Pie Soup<p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">1 lb. boneless chicken breast</div><div style="text-align: left;">10 oz. can fat-free cream of chicken soup</div><div style="text-align: left;">4 C. low-sodium chicken broth</div><div style="text-align: left;">16 oz, frozen bag peas, carrots, corn, and green beans</div><div style="text-align: left;">1 C. potato, peeled and diced</div><div style="text-align: left;">1/2 C. onion, diced</div><div style="text-align: left;">1 t. thyme</div><div style="text-align: left;">1 t. pepper</div><div style="text-align: left;">1 bay leaf</div><div style="text-align: left;">2 T. cornstarch</div><div style="text-align: left;">2 T. water</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Place the chicken in a slow cooker, followed by the remaining ingredients except for the cornstarch and water. </li><li>Stir to combine. </li><li>Cook on high for 5 hours or on low for 7-9 hours.</li><li>Just before serving the soup, add the cornstarch and water to a small bowl, and mix until the cornstarch is dissolved. </li><li>Add the cornstarch mixture to the soup and constantly whisk together until the soup has thickened, just a few minutes.</li></ol><p></p><div><br /></div>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-850674085509013742023-05-23T18:15:00.004-07:002023-05-23T18:15:28.470-07:00Cracked Sugar Cookies<p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">1 ¼ C. sugar</div><div style="text-align: left;">1 C. butter</div><div style="text-align: left;">3 egg yolks</div><div style="text-align: left;">1 tsp. vanilla extract</div><div style="text-align: left;">2 ½ C. all-purpose flour</div><div style="text-align: left;">1 t. baking soda</div><div style="text-align: left;">½ t. cream of tartar</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 350 degrees F (180 degrees C). </li><li>Lightly grease 2 cookie sheets.</li><li>Cream together sugar and butter. </li><li>Beat in egg yolks and vanilla.</li><li>Add flour, baking soda, and cream of tartar. Stir.</li><li>Form dough into walnut size balls and place 2 inches apart on cookie sheet. </li><li>Bake 10 to 11 minutes, until tops are cracked and just turning color.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-54348203436411676202023-05-23T13:50:00.003-07:002023-11-24T19:26:51.962-08:00Apple Square Dessert<p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5ovV8H4iQU8n4nNK6XY5jCw0CsnjGv43oLTYJBJ2POPd3d8hZlY4gScQIK4aKXwJzylatDUOSAJQUhV1UWcYniaY4EoM-9MwM3OiVYMw-JxELX7c7sOwPzFQqZSMyrNXydtaH7P-avJEmVzkwrZnLj-4IgY5VHsJpyCWRtyPK4jguKCZqWtq6cDZUZlJ/s320/IMG_0880.jpg" width="320" /></div><p></p><p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">1 egg, separated</div><div style="text-align: left;">2/3 C. milk</div><div style="text-align: left;">2 1/2 C. flour</div><div style="text-align: left;">1 t. salt</div><div style="text-align: left;">1 C. + 1T. sugar</div><div style="text-align: left;">1 C. shortening</div><div style="text-align: left;">3 C. apples, sliced</div><div style="text-align: left;">1 t. cinnamon</div><div style="text-align: left;">1 C. powdered sugar</div><div style="text-align: left;">2 T. milk</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 400 degrees F.</li><li>Beat egg yolk until light and creamy.</li><li>Add milk.</li><li>Sift flour with salt and 1 T. sugar.</li><li>Cut in shortening.</li><li>Add egg mixture.</li><li>Divide dough into 2 parts.</li><li>Roll half to fit 15"x10"x1" pan.</li><li>Place dough in pan and put apples on top. </li><li>Sprinkle with sugar and cinnamon.</li><li>Roll remaining dough to cover apples. </li><li>Pinch edges.</li><li>Beat egg white until it peaks.</li><li>Brush over top of rectangle.</li><li>Bake for 40 minutes, until golden brown.</li><li>Blend powdered sugar and milk, drizzle over top of square while hot from oven.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-44130358375938726012023-05-22T13:33:00.000-07:002023-05-22T13:33:38.425-07:00Crab Rangoon<p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">8 oz. crab meat, (Imitation crab meat is fine)</div><div style="text-align: left;">8 oz. cream cheese</div><div style="text-align: left;">1 large clove garlic , minced</div><div style="text-align: left;">1/4 t. Worcestershire sauce</div><div style="text-align: left;">12 wonton wrappers</div><div style="text-align: left;">1 large egg , beaten</div><div style="text-align: left;">deep frying oil</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Chop up the crabmeat in small pieces.</li><li>Mix well with the cream cheese, garlic and Worcestershire sauce.</li><li>Add 1 teaspoon of filling to the center of the wonton.</li><li>Brush the edges with the egg and pinch the corners together (make sure there is NO trapped air) to form a four cornered star.</li><li>Fry in 350 degree oil until browned and crispy, roughly 1-2 minutes.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-66311935486434780542023-05-22T13:25:00.001-07:002023-05-22T13:25:08.872-07:00Supercharging Carrot Sticks<p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">1 lb. fresh carrots</div><div style="text-align: left;">1 garlic clove, sliced</div><div style="text-align: left;">2 T. Celtic sea salt</div><div style="text-align: left;">2 C. filtered spring water</div><div style="text-align: left;">1 cabbage leaf</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Peel and quarter carrots lengthwise into sticks. Trim them so they fit lengthwise into the chosen jar.</li><li>Completely dissolve the sea salt in the water to make the brine and set aside.</li><li>Slice the clove of garlic and add about 3 slices to the bottom of each jar.</li><li>Add the carrot sticks to the jars.</li><li>Depending on the size of the carrots, you should fit between 4-5 carrots per jar.</li><li>Fill the jar with the salt water until the carrots are fully covered, add extra filtered water if you need to.</li><li>Cut the cabbage laft into a square that's a little bigger than the jar lid. It's really important for the carrots to always be covered by the brine, so the idea is that the cabbage keeps them tucked below the surface, and stops them from floating up.</li><li>Place the airtight lid on and place in your panty cupboard for 7 to 10 days.</li><li>You will need to burp the jars every day to make sure you release the pressure build up. If all is going well, there wil be quite a lot of fizzing after a few days so be careful that is doesn't overflow.</li><li>After 7 to 10 days they should be ready to eat.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-8940803902069306232023-05-22T13:00:00.004-07:002023-05-29T07:21:06.501-07:00Baked Eggplant Parmesan Boats with Sausage<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglb06iNnfb94KNO3ZSbQdLMIMcdwa_QNk7X-9A7-GoByUO93QoGFEuEV49UTNZ5aI30_YSsM1th4IFlXXkkfQ_N30qyaFZ1N8X1zn-aAch_ZapfyjLQhMH-hhZhJQaLE-T7ZW2umqa4tB7dnGMC-YWCMjQewuBCpNxrXoZ4cT2PaH6XetAhoN_XBgqg/s4032/IMG_0276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglb06iNnfb94KNO3ZSbQdLMIMcdwa_QNk7X-9A7-GoByUO93QoGFEuEV49UTNZ5aI30_YSsM1th4IFlXXkkfQ_N30qyaFZ1N8X1zn-aAch_ZapfyjLQhMH-hhZhJQaLE-T7ZW2umqa4tB7dnGMC-YWCMjQewuBCpNxrXoZ4cT2PaH6XetAhoN_XBgqg/s320/IMG_0276.jpg" width="240" /></a></div><b><br /></b><p></p><p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">2 medium, 15 oz. each white eggplants, stems trimmed off and halved lengthwise<br />3 links, 8.4 oz. sweet Italian chicken sausage, casings removed<br />1/2 small onion, finely diced<br />2 cloves garlic, crushed<br />1 1/3 C. crushed tomatoes<br />5 basil leaves, chopped (plus more for garnish)<br />salt and pepper, to taste<br />1/2 C. shredded part skim mozzarella cheese<br />4 t. grated Pecorino Romano</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Preheat the oven to 400°F.</li><li>Bring a large pot of water to a boil.</li><li>Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the flesh all around to create a shell. </li><li>Roughly chop the scooped out eggplant flesh.</li><li>Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged). </li><li>Remove with a slotted spoon and set them on paper towels on the counter.</li><li>Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking the meat up while it cooks into smaller pieces. </li><li>Add the onions and garlic and cook on a medium-low heat for about 2-3 minutes, until onions are translucent. </li><li>Add 1 cup chopped eggplant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. </li><li>Remove from heat and stir in fresh basil.</li><li>Pour 1/3 cup of crushed tomatoes on the bottom of a 9 x 12 baking dish and place the eggplant boats on top. </li><li>Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats.</li><li>Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese. </li><li>Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-11015005322197430642023-05-22T12:45:00.005-07:002023-05-30T21:22:58.295-07:00Chicken With Cashews and Snow Peas<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ohiVaqAYcMsFGYcEkSE_Xy4ZSGagftKD1Ng6gqGtadNypo2e2MsPV-7jmZk90SjEm3fTzuiAdukoxrpDoNjcsVfzKJrFGqjQ8JsXa6de5skXXpF4ZL5MFauaU_95BQSzfcrSTfL5FdqAaHpoHRfmn6hI9FAZrSRVtFdhaczbv0NA7RizsC2JDOkwkg/s4032/IMG_0284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ohiVaqAYcMsFGYcEkSE_Xy4ZSGagftKD1Ng6gqGtadNypo2e2MsPV-7jmZk90SjEm3fTzuiAdukoxrpDoNjcsVfzKJrFGqjQ8JsXa6de5skXXpF4ZL5MFauaU_95BQSzfcrSTfL5FdqAaHpoHRfmn6hI9FAZrSRVtFdhaczbv0NA7RizsC2JDOkwkg/s320/IMG_0284.jpg" width="320" /></a></div><b><br /></b><p></p><p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">2 chicken breasts, cut into bit sized pieces</div><div style="text-align: left;">4 cloves garlic, minced</div><div style="text-align: left;">2 T. soy sauce</div><div style="text-align: left;">2 T. sherry</div><div style="text-align: left;">4 T. cornstarch</div><div style="text-align: left;">2 T. hoisin sauce</div><div style="text-align: left;">2 T. peanut oil</div><div style="text-align: left;">40 snow peas</div><div style="text-align: left;">1 can sliced water chestnuts</div><div style="text-align: left;">1 C. chicken stock, hot</div><div style="text-align: left;">1 t. salt</div><div style="text-align: left;">1 C. raw, unsalted cashews</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Combine garlic, soy sauce, sherry, cornstarch, and hoisin sauce.</li><li>Marinate chicken breast in the mixture created in Step 1.</li><li>Heat oil to about 375 degrees F and stir fry chicken and marinate about 3 minutes. </li><li>Add snow peas and water chestnuts and stir fry 30 seconds. </li><li>Add stock and salt, stir until thick. </li><li>Add cashews, mix and serve.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-50782203791481351062023-05-22T12:25:00.007-07:002023-05-22T12:25:42.765-07:00Beef & Mushroom Lasagna<p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">1 can (10 1/2 ounces) Cream of Mushroom Soup </div><div style="text-align: left;">1/4 C. milk</div><div style="text-align: left;">1 lb. ground beef</div><div style="text-align: left;">2 C. Pasta Sauce</div><div style="text-align: left;">9 lasagna noodles, cooked and drained(about 4 ounces)</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Heat the oven to 400°F. </li><li>Stir the soup and milk in a small bowl until the mixture is smooth.</li><li>Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. </li><li>Pour off any fat. </li><li>Stir in the sauce.</li><li>Layer 3 noodles, half the beef mixture, and 1 cup soup mixture in an 11 x 7 x 2-inch baking dish. </li><li>Top with 3 noodles, remaining beef mixture, remaining soup mixture and remaining noodles. </li><li>Sprinkle with the cheese. </li><li>Cover the baking dish.</li><li>Bake for 30 minutes or until the lasagna is hot. </li><li>Let stand for 10 minutes before slicing.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-23238842737377850722023-05-22T12:15:00.003-07:002023-05-22T12:16:13.112-07:00Pumpkin Bread<p>Years ago I found a wonderful Pumpkin Bread recipe. After a couple of moves, the recipe has gone missing. I'm still searching for the missing recipe since I don't have it memorized.</p><p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">2 C. all-purpose flour, spooned into measuring cup and leveled-off</div><div style="text-align: left;">½ t. salt</div><div style="text-align: left;">1 t. baking soda</div><div style="text-align: left;">½ t. baking powder</div><div style="text-align: left;">1 t. ground cloves</div><div style="text-align: left;">1 t. ground cinnamon</div><div style="text-align: left;">1 t. ground nutmeg</div><div style="text-align: left;">1½ sticks (¾ cup) unsalted butter, softened</div><div style="text-align: left;">2 C. sugar</div><div style="text-align: left;">2 large eggs</div><div style="text-align: left;">1 (15-oz) can 100% pure pumpkin</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Preheat the oven to 325°F and set an oven rack in the middle position. </li><li>Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it).</li><li>In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.</li><li>In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. </li><li>Add the eggs one at a time, beating well after each addition. </li><li>Continue beating until very light and fluffy. </li><li>Beat in the pumpkin. The mixture might look grainy and curdled at this point.</li><li>Add the flour mixture and mix on low speed until combined.</li><li>Turn the batter into the prepared pans, dividing evenly.</li><li>Bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. </li><li>Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-47847307795959041762023-05-21T19:33:00.005-07:002023-07-28T12:46:32.929-07:00Thai Green Curry Chicken<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwukP3UB62Vry4mmrEVqGf32Pjy4XlP-9G7PHc1lLh2xXzxqSYNO3blQGzkgQDZFyIFjoC2Dx-T52QFUFvS4gf75DbCmX9ZEBl6ej2t3-Ca5S2ltInsIzGn967Ui-imfewebGZRO4aep8U9kxqwtLLON3VfRnsYrrHU4edw7YOvKbXhkBrWKEXL2QXrQ/s4032/IMG_0225.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwukP3UB62Vry4mmrEVqGf32Pjy4XlP-9G7PHc1lLh2xXzxqSYNO3blQGzkgQDZFyIFjoC2Dx-T52QFUFvS4gf75DbCmX9ZEBl6ej2t3-Ca5S2ltInsIzGn967Ui-imfewebGZRO4aep8U9kxqwtLLON3VfRnsYrrHU4edw7YOvKbXhkBrWKEXL2QXrQ/s320/IMG_0225.jpg" width="240" /></a></div><b><br /></b><p></p><p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">3 T. coconut oil (olive oil may be substituted)</div><div style="text-align: left;">1 medium/large sweet Vidalia or yellow onion, diced small</div><div style="text-align: left;">1 lb. boneless skinless chicken breast, diced into bite-sized pieces</div><div style="text-align: left;">3 cloves garlic, finely minced or pressed</div><div style="text-align: left;">2 t. ground ginger or 1 T. fresh ginger, finely chopped</div><div style="text-align: left;">2 t. ground coriander</div><div style="text-align: left;">1-14-ounce can coconut milk</div><div style="text-align: left;">1 to 1 1/2 C. carrots, shredded</div><div style="text-align: left;">2 zucchini, diced into bite-sized pieces</div><div style="text-align: left;">2 to 8 tablespoons Thai green curry paste, or to taste </div><div style="text-align: left;">1 t. kosher salt, or to taste</div><div style="text-align: left;">1/2 t. freshly ground black pepper, or to taste</div><div style="text-align: left;">1 to 2 T. lime juice</div><div style="text-align: left;">1/4 to 1/3 C. fresh cilantro or to taste, finely chopped for garnishing</div><div style="text-align: left;">1 to 2 T. granulated sugar, optional and to taste</div><div style="text-align: left;">Rice or naan, optional for serving</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Using a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.</li><li>Add the chicken and cook for about 5 minutes, or until chicken is done.</li><li>Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.</li><li>Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.</li><li>Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-61948903282268024832023-05-21T19:24:00.002-07:002023-05-21T19:24:51.326-07:00Sopapilla Cheesecake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhYIpE7NOffiSSya7AWDj_MZqM1ILteQQnQ_B-kccWcReYigLdX3LMN-36lbTQW-S6kNK3NsCJPWmZz4thjK8skjDhqeHU2JhMIeo49Xbw8WB6liW4jUJsbQFtQQ91j6t_jdqe9gc_iHJvvD8iUSRQAb3SPJBF3Svgxgu830XblfLZ8zXViZz_dJ57Q/s4032/IMG_0220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhYIpE7NOffiSSya7AWDj_MZqM1ILteQQnQ_B-kccWcReYigLdX3LMN-36lbTQW-S6kNK3NsCJPWmZz4thjK8skjDhqeHU2JhMIeo49Xbw8WB6liW4jUJsbQFtQQ91j6t_jdqe9gc_iHJvvD8iUSRQAb3SPJBF3Svgxgu830XblfLZ8zXViZz_dJ57Q/s320/IMG_0220.jpg" width="320" /></a></div><b>Ingredients:</b><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">2 (8oz.) pkg. Pillsbury crescent rolls</div><div style="text-align: left;">2 (8oz.) pkg. cream cheese, room temperature</div><div style="text-align: left;">1 C. sugar</div><div style="text-align: left;">1 t. <a href="http://www.lemonfamilyrecipes.com/2023/05/homemade-vanilla-extract.html" target="_blank">vanilla</a></div><div style="text-align: left;">1/4 C. butter (melted)</div><div style="text-align: left;">1 T. cinnamon</div><div style="text-align: left;">4 T. sugar</div></blockquote><p>Directions:</p><p></p><ol style="text-align: left;"><li>Preheat the oven to 350 degrees F.</li><li>Spray 9 x 13 baking dish with cooking spray.</li><li>Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.</li><li>Bake the first layer of crescent roll dough just until done (5-8 minutes). </li><li>Combine softened cream cheese, sugar, and vanilla.</li><li>Spread mixture over crescent rolls.</li><li>Roll the remaining crescent roll dough over the top and stretch to the edges and seal.</li><li>Brush across the entire top of the crescent roll dough with the melted butter.</li><li>Combine the 1 tablespoon cinnamon with 4 tablespoons sugar.</li><li>Sprinkle the top with the cinnamon/sugar mixture.</li><li>Bake for about 30 minutes, or until golden brown.</li><li>Let cool and chill for several hours before serving.</li><li>Slice into triangles or squares, drizzle with a little honey if you like and serve.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-88412106189282522672023-05-18T17:34:00.002-07:002023-05-18T17:34:37.295-07:00Kolache<p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">1 C. butter</div><div style="text-align: left;">4 1/2 C. sifted flour</div><div style="text-align: left;">1 pkg. yeast</div><div style="text-align: left;">1/4 C. warm water</div><div style="text-align: left;">3 T. sugar</div><div style="text-align: left;">2 eggs, slightly beaten</div><div style="text-align: left;">1/2 t. salt</div><div style="text-align: left;">1 C. evaporated milk</div><div style="text-align: left;">1 T. lemon juice</div><div style="text-align: left;">1 can (12 oz.) pastry filling (almond, poppy seed or fruit flavor)</div><div style="text-align: left;">Confectioners' sugar</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Cut butter info flour in a large mixing bowl until mixture resembles course meal.</li><li>Crumble or sprinkle yeast into warn water in a medium size mixing bowl. </li><li>Let stand 5 minutes to dissolve.</li><li>Add sugar, eggs, salt, evaporated milk and lemon juice to yeast mixture. </li><li>Stir to mix well.</li><li>Add to flour mixture, stirring to blend.</li><li>Cover tightly and chill overnight in refrigerator.</li><li>Work with half of dough at a time when shaping pastries.</li><li>Preheat oven to 350 degrees F.</li><li>Roll dough on lightly floured surface to 1/4-inch thickness.</li><li>Cut into 3-inch squares.</li><li>Place 1 teaspoon filling on each square.</li><li>Overlap two opposite corners of each square, pinching to seal. </li><li>Place 3 inches apart on ungreased baking sheet.</li><li>Bake for 20 to 25 minutes or until golden brown.</li><li>When slightly cool, sift confectioners' sugar over top to dust lightly.</li><li>Yield: about 2 1/2 dozen pastries.</li></ol><p></p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0tag:blogger.com,1999:blog-5988056428465144572.post-84168228172161518182023-05-17T17:19:00.007-07:002023-05-17T17:19:38.184-07:00Christmas Trees<p><b>Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">1 C. butter, softened<br />1/2 C. sugar<br />1 egg yolk<br />3 t. vanilla<br />3 C. flour<br />1/2 t. baking powder<br />1 egg white<br />1 T. sugar</div></blockquote><p><b>Directions:</b></p><p></p><ol style="text-align: left;"><li>Mix butter, sugar, and egg yolk together thoroughly.</li><li>Stir in vanilla.</li><li>Sift flour and baking powder together.</li><li>Stir in butter mixture.</li><li>Chill dough.</li><li>Roll out chilled dough 1/4 inch thick and cut with Christmas tree shaped cookie cutter.</li><li>Combine egg white and sugar, beat well.</li><li>Brush tips of cookies with this mixture.</li><li>Decorate with green sugar.</li><li>Bake 375 degrees F for 10 to 12 minutes, until lightly brown.</li></ol><p></p><p>Makes 6 dozen.</p>Michelle Lemonhttp://www.blogger.com/profile/11680041004568245321noreply@blogger.com0