tag:blogger.com,1999:blog-38635237787205704262024-03-13T14:34:15.856-07:00The Peacock PressScratchings and scribblings of a vintage chick.Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.comBlogger295125tag:blogger.com,1999:blog-3863523778720570426.post-63588355259601186162021-03-09T18:10:00.001-08:002021-03-09T18:10:09.088-08:00Au Gratin Potatoes<p style="text-align: center;"> Place 2 tablespoons of soft or melted butter in a cup containing 1 & 1/2 cups of heavy cream (I use cream that is 40% cream). Add 1/2 tsp. minced garlic (or more if desired).</p><p style="text-align: center;">In a tiny bowl combine 1 tsp. salt, 1/4 tsp. pepper and a scant tsp. dried thyme.</p><p style="text-align: center;">Grate a pound or so of cheese (mozzarella, cheddar, gruyere or a combo of whatever you like).</p><p style="text-align: center;">Thinly slice about 4-5 large russet potatoes.</p><p style="text-align: center;">Make 3 layers in the order of: potatoes then cream mixture, then salt mixture, and a scant cup of cheese. On the last layer, don't put the cheese on top.</p><p style="text-align: center;">Cover with foil and bake for 1 hour and 20 minutes. Uncover and add the last of the grated cheese. Bake an additional 15 minutes. Yum.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Y9hxE5icE_8DBX5B_VbD8bCPmAV36606_-2d1ulN6HoQE1R9cOAZO_S4Boaf-Yt8Usm5OWXEj4dtDHT01HaomZiAo9wE-CQfj0n2rbm4vETuURZJYVw96iKeWsgpV5-hHiL_9okm4Ypg/s2048/PXL_20210308_210318572+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1738" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Y9hxE5icE_8DBX5B_VbD8bCPmAV36606_-2d1ulN6HoQE1R9cOAZO_S4Boaf-Yt8Usm5OWXEj4dtDHT01HaomZiAo9wE-CQfj0n2rbm4vETuURZJYVw96iKeWsgpV5-hHiL_9okm4Ypg/s320/PXL_20210308_210318572+%25282%2529.jpg" /></a></div><br /><p></p><p style="text-align: center;"><br /></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-61460071615935707112021-02-28T10:17:00.001-08:002021-02-28T10:17:28.336-08:00Cauliflower Soup<p style="text-align: center;"> I don't know about you, but I love a good soup when it is cold outside...paired with homemade bread or rolls.</p><p style="text-align: center;">Boil a cut up head of cauliflower, 1 small onion diced, 5 carrots sliced and 4 stalks of celery sliced thinly in 1 and 1/2 quarts of salted water for about 10 minutes. Do NOT drain.</p><p style="text-align: center;">Add 1 quart milk and 1 pint of half and half (or cream if desired). Heat until almost boiling. In separate pan, melt 1/2 pound of butter and whisk in 1 cup flour. Pour this into the soup cooking/stirring until thick. Add 1 and 1/2 cups cheese and 2 tablespoons of seasoned salt. Heat but don't boil. Serve warm.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLBQT0hy85WX6XxlhpQJH00ruCgwAHlwlcWNL2iEZggF7cY7ekVqMA5BZbqUDXwx1IKGD3Vn0msMScXdmGXRpu6iR_WtwmDvwy_9VV7uPvE5KpCiOM6Fs7D62zvhWOnbKMTzCRe5pXSB7/s2048/PXL_20210224_002205021+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLBQT0hy85WX6XxlhpQJH00ruCgwAHlwlcWNL2iEZggF7cY7ekVqMA5BZbqUDXwx1IKGD3Vn0msMScXdmGXRpu6iR_WtwmDvwy_9VV7uPvE5KpCiOM6Fs7D62zvhWOnbKMTzCRe5pXSB7/s320/PXL_20210224_002205021+%25281%2529.jpg" /></a></div><br /><p style="text-align: center;"><br /></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-13952063619522521852021-02-27T18:30:00.000-08:002021-02-27T18:30:06.647-08:00Instant Pot Beef Stew<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: center;"><span style="font-family: arial;">3 Pounds Beef Cube Steak</span></p><p style="text-align: center;"><span style="font-family: arial;">2 Tablespoon Olive Oil</span></p><p style="text-align: center;"><span style="font-family: arial;">2 Teaspoon Salt</span></p><p style="text-align: center;"><span style="font-family: arial;">2 Teaspoon Pepper</span></p><p style="text-align: center;"><span style="font-family: arial;">2 Teaspoon Italian Seasoning</span></p><p style="text-align: center;"><span style="font-family: arial;">4 Tablespoons Worcestershire Sauce</span></p><p style="text-align: center;"><span style="font-family: arial;">4 Cloves Garlic, Minced</span></p><p style="text-align: center;"><span style="font-family: arial;">1 Large Onion, Chopped</span></p><p style="text-align: center;"><span style="font-family: arial;"> 2 Pounds Carrots, Cut Into Slices</span></p><p style="text-align: center;"><span style="font-family: arial;">2 Pounds baby Potatoes, Halved</span></p><p style="text-align: center;"><span style="font-family: arial;">3 Cans Beef Broth</span></p><p style="text-align: center;"><span style="font-family: arial;">2 Cans Tomato Sauce</span></p><p style="text-align: center;"><span style="font-family: arial;">5 Tablespoons Cornstarch</span></p><p style="text-align: center;"><span style="font-family: arial;">4 Tablespoons Cold Water</span></p><p style="text-align: center;"><span style="font-family: arial;"><br /></span></p><p style="text-align: center;"><span style="font-family: arial;">Turn your instant pot on to the sauté function and add olive oil. Add beef with salt, pepper and Italian seasoning. Brown the meat well. Add broth, Worcestershire, garlic, onion, tomato sauce and carrots. Stir well. Add potatoes on top. Seal the lid in place and use the manual button for 25 minutes on high pressure. When done, allow a 10 minute natural release. Quick release the rest of the pressure. Combine cornstarch and water in a small bowl. Add immediately to the instant pot and stir. Serve. Yum.</span></p></blockquote><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQ1URGGG1Ue05BvvgqTUiNTUSGjxcA96dAz0tztjQANvOwaAQFXEiscUyu5LCOmmgf8YJ3RHyWN_dMksGpLH6fmy-AdF7eHR7V3jAOCE8CQ0tV2A2rTRJx-jOG8y0ZoI92FLAQc6O8Ia0/s2048/PXL_20210225_185214153+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1947" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQ1URGGG1Ue05BvvgqTUiNTUSGjxcA96dAz0tztjQANvOwaAQFXEiscUyu5LCOmmgf8YJ3RHyWN_dMksGpLH6fmy-AdF7eHR7V3jAOCE8CQ0tV2A2rTRJx-jOG8y0ZoI92FLAQc6O8Ia0/s320/PXL_20210225_185214153+%25282%2529.jpg" width="320" /></a></div><br /> <p></p><p style="text-align: center;"> </p><p> </p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p></blockquote>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-34521818633283748802021-02-27T18:03:00.002-08:002021-02-27T18:04:42.883-08:00My favorite Alfredo sauce<p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: helvetica;">1/2 Cup Butter</span></p><p style="text-align: center;"><span style="font-family: helvetica;">1 1/2 Cups Heavy Whipping Cream</span></p><p style="text-align: center;"><span style="font-family: helvetica;">2 Teaspoons Minced Garlic</span></p><p style="text-align: center;"><span style="font-family: helvetica;">1/2 Teaspoon Italian Seasoning</span></p><p style="text-align: center;"><span style="font-family: helvetica;">1/2 Teaspoon Salt</span></p><p style="text-align: center;"><span style="font-family: helvetica;">1/4 Teaspoon Pepper</span></p><p style="text-align: center;"><span style="font-family: helvetica;">2 Cups Freshly Grated Cheeses (Romano, Parmesan, and Asiago)</span></p><p style="text-align: center;"><span style="font-family: helvetica;">Instructions</span></p><p style="text-align: center;"><span style="font-family: helvetica;">Simmer butter and cream in a large skillet for a couple minutes.</span></p><p style="text-align: center;"><span style="font-family: helvetica;">Add garlic, Italian seasoning, salt and pepper. Stir till combined. </span></p><p style="text-align: center;"><span style="font-family: helvetica;">Use a whisk to stir in the cheeses until melted.</span></p><p style="text-align: center;"><span style="font-family: helvetica;">This is best served fresh! It is ok warmed up, but does separate. </span></p><p style="text-align: center;"><span style="font-family: helvetica;">Serve over ravioli, pasta, chicken alfredo etc.</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyKzeKJluir58Z1BFXdnjACaj5pYbsxrxpuMRdLULOCor70iqO7gEksqw_G5HgH2sFmYsbL7s6OmKoicwDHzxrl29lMUqBA83xTaL1npK9NRSwogIwMmoFROn3P8v1Q7E_sInwROwjWoI/s2048/PXL_20210219_181420745+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1804" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyKzeKJluir58Z1BFXdnjACaj5pYbsxrxpuMRdLULOCor70iqO7gEksqw_G5HgH2sFmYsbL7s6OmKoicwDHzxrl29lMUqBA83xTaL1npK9NRSwogIwMmoFROn3P8v1Q7E_sInwROwjWoI/s320/PXL_20210219_181420745+%25282%2529.jpg" /></a></div><br /><span style="font-family: helvetica;"><br /></span><p></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-70913797967689848972021-02-18T17:08:00.002-08:002021-02-18T17:08:44.481-08:00Potato Soup<p style="text-align: center;"> Dice 3 or 4 shallots and an onion if desired and cook till transparent in 1 tablespoon of olive oil (5-7 min.)</p><p style="text-align: center;">Add 1 cup dry white cooking wine (or chicken broth) and cook over medium heat until almost gone.</p><p style="text-align: center;">Add 2 cups chicken broth and reduce until almost gone.</p><p style="text-align: center;">Add 3 and 1/2 cups heavy cream and cook over medium low for 10-15 minutes.</p><p style="text-align: center;">Strain out the shallots and reserve the cream mixture.</p><p style="text-align: center;">Add 2 cups chicken stock and 10 medium sized potatoes peeled, cubed and cooked to desired doneness to the cream mixture. Simmer for 5 minutes and add 1 can cream style corn. Simmer 5 minutes and add cooked, diced ham if desired. Serve sprinkled with grated cheese and chives.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHheE_AblqyuTqklSOYZDQG337hHcb38BFA4XIBVyd10mRd2HjSq_AkHeUMt0lBmvKYwDzjy5PxwMS7iRg8Shd3EcccsOQhtA-1ta3AXIZUTd7Jjd20potngg9O0Il0rPiOxu__JWb5ZEJ/s2048/PXL_20210219_003236474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHheE_AblqyuTqklSOYZDQG337hHcb38BFA4XIBVyd10mRd2HjSq_AkHeUMt0lBmvKYwDzjy5PxwMS7iRg8Shd3EcccsOQhtA-1ta3AXIZUTd7Jjd20potngg9O0Il0rPiOxu__JWb5ZEJ/s320/PXL_20210219_003236474.jpg" /></a></div><br /><p style="text-align: center;"><br /></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-82705466054064201202021-02-15T10:10:00.002-08:002021-02-27T18:16:10.797-08:00Jenn's Best Rolls EVER!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcj0tDeT0HDhie_SRq05iNHX6e_7zI5OC-tzRC3HI9tEhSGa0vnJQH9nvi5ybw4x5NoXLWPTb8KHyhTEKXaPUdtP2-hOZkKcfnBW4fOloxls91zXIEyJPmK92aA50JMEXuBl0uLS1PITQi/s2048/IMG_20210215_103117+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1787" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcj0tDeT0HDhie_SRq05iNHX6e_7zI5OC-tzRC3HI9tEhSGa0vnJQH9nvi5ybw4x5NoXLWPTb8KHyhTEKXaPUdtP2-hOZkKcfnBW4fOloxls91zXIEyJPmK92aA50JMEXuBl0uLS1PITQi/s320/IMG_20210215_103117+%25282%2529.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This recipe came from my friend Jenn Roberts. She is a great cook! I love these rolls because they are delicious right out of the oven and are still good for a week! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Add 2 tablespoons of dry active yeast to 3 cups warm water (110 degrees). Cover with a towel and allow to rest for a few minutes. Add 6 tablespoons sugar to the yeast mixture and allow the yeast to work.</div><div class="separator" style="clear: both; text-align: center;">Add 5 cups bread flour and 4 tsp. salt to a mixing bowl. Microwave 1 cup milk and 4 tablespoons of butter for 90 seconds.</div><div class="separator" style="clear: both; text-align: center;">Combine the yeast mixture, and milk mixture with the flour and knead in your mixer for 3 minutes until smooth. Add 4 and 1/2 to 5 more cups of flour a bit at a time until combined and knead for 8 minutes on high. Cover and allow this to rise for 45 minutes.</div><div class="separator" style="clear: both; text-align: center;">Shape into 4 loaves of bread or form into rolls allow to rise until doubled and bake at 350 degrees for 25 minutes or until browned. I placed golf ball sized balls on a jelly roll pan in a 5x7 formation and they turned out great!</div><div class="separator" style="clear: both; text-align: center;">Brush with butter while still warm if desired.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-32720451492343969302021-02-15T09:27:00.003-08:002021-02-15T09:27:43.447-08:00Deviled Eggs<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUzJsdyZIps1_gtSn2I1ZXkZTjVwudTIluJ1LMbqYcFaIIcF8Og6f_IBb8hr3cALRnn9EZQio8QblJabEaDk0khfm-M_RxE0Xux18OLBLQa3iHUFVj7BVF6Llau-DVVb4MZsHCFcUU0V8/s922/20191110_160232+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="922" data-original-width="709" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUzJsdyZIps1_gtSn2I1ZXkZTjVwudTIluJ1LMbqYcFaIIcF8Og6f_IBb8hr3cALRnn9EZQio8QblJabEaDk0khfm-M_RxE0Xux18OLBLQa3iHUFVj7BVF6Llau-DVVb4MZsHCFcUU0V8/s320/20191110_160232+%25282%2529.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Place as many eggs as you would like in your instant pot. I use a wire basket to hold them. Add 1 cup water and set the manual timer to 4 minutes. After instant pot beeps, allow a 5 minute natural release. Remove from pot and place in ice water. Peel and extract yolk. Combine all the yolks with:</div><div class="separator" style="clear: both; text-align: center;">2 tablespoons of cream</div><div class="separator" style="clear: both; text-align: center;">1 tsp. dried parsley</div><div class="separator" style="clear: both; text-align: center;">1/2 tsp. dried chives</div><div class="separator" style="clear: both; text-align: center;">1/2 tsp. mustard powder</div><div class="separator" style="clear: both; text-align: center;">1/4 tsp. dried dill weed</div><div class="separator" style="clear: both; text-align: center;">1/4 tsp. seasoned salt</div><div class="separator" style="clear: both; text-align: center;">1/4 tsp. paprika</div><div class="separator" style="clear: both; text-align: center;">1/8 tsp. black pepper</div><div class="separator" style="clear: both; text-align: center;">1/8 tsp. garlic powder</div><div class="separator" style="clear: both; text-align: center;">about 1 cup mayo or a combo of mayo and sour cream</div><div class="separator" style="clear: both; text-align: center;">Adjust according to how many eggs you are using.</div><div class="separator" style="clear: both; text-align: center;">Mix well and place back into egg halves. </div><div class="separator" style="clear: both; text-align: center;">Dust with paprika and serve.</div><br /> <p></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-9478038649241439582021-02-15T08:30:00.001-08:002021-02-15T08:30:20.613-08:00Easy roast and potatoes<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxstIjBbHbvNSDsPZRLNH5BirNOypuh33RPNIujprPTv99AMvIRFc9ELLb33dPJtGsSu2sArxbc44nRacpfJTuTc_iMoXSN9w0UnGya09dOu86GoyLQebOpp8MoJtBpl3XRKwLGlecSjNW/s2048/IMG_20210215_091251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxstIjBbHbvNSDsPZRLNH5BirNOypuh33RPNIujprPTv99AMvIRFc9ELLb33dPJtGsSu2sArxbc44nRacpfJTuTc_iMoXSN9w0UnGya09dOu86GoyLQebOpp8MoJtBpl3XRKwLGlecSjNW/s320/IMG_20210215_091251.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Sometimes you need a meal in a jiffy and you've not remembered to defrost any meat. This recipe is great for days like that.</div><div class="separator" style="clear: both; text-align: center;">Place a completely rock solid frozen roast in your instant pot with one can of beef broth. Close the lid and adjust the manual time to 120 minutes. Allow to cook and to complete a natural release. When finished, pull the roast and shred it. Make a gravy out of the drippings and mix it with the shredded roast. Make mashed potatoes, put the meat over them and salt and pepper to taste.</div><br /><p></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-79985406840024020462021-02-14T14:59:00.002-08:002021-02-14T14:59:25.810-08:00Roasted butternut squash<p style="text-align: center;"> I grew butternut squash in my garden this past Summer and saved them in the basement where it is dark and cool and they are still in fabulous shape. Roasting it is one of my favorite ways to eat it. </p><p style="text-align: center;">Peel and cut your squash up into about 1 inch cubes and place in a bowl. </p><p style="text-align: center;">Add about 3 tablespoons of olive oil to the squash and toss. </p><p style="text-align: center;">I grind about 4 grinds of fresh pepper onto the squash and about 1/4 tsp. salt according to your tastes.</p><p style="text-align: center;">Place on parchment lined pan and cook in a 400 degree oven for 20 minutes. Stir the squash and cook for 10-20 more minutes and serve just like that or blend for a soup base.</p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNORHLlu3gchDtyZIpIWq5SFFjBwDKz6SvNrfLYb51pB8QsIiF8j5rXzPLHH2mym8RknpJnZv9wHOIZGc75LHloBdgX0MgIxpiWz7uWsSy12PYvDRK8_RdNkVm0WnTwsCugVwqZ_Gr28x/s1200/784106949195283317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNORHLlu3gchDtyZIpIWq5SFFjBwDKz6SvNrfLYb51pB8QsIiF8j5rXzPLHH2mym8RknpJnZv9wHOIZGc75LHloBdgX0MgIxpiWz7uWsSy12PYvDRK8_RdNkVm0WnTwsCugVwqZ_Gr28x/s320/784106949195283317.jpg" /></a></div><br /> <p></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-513620113865846392021-02-12T09:28:00.003-08:002021-02-12T09:28:32.172-08:00Shortcake bars<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mP5DHeq0kIAZSusOPXylhzKuD9O2LO6zDPrgMbX90YIBRWqaCz_FN7nuO-04tkBu3odzskSbxoSxFRp2rROnrFz2_qIbeDE2RK7OIIwf_omo4gXy3uIYjU3Ws75iH6d98apg9rtv6F0v/s2048/20210212_100956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mP5DHeq0kIAZSusOPXylhzKuD9O2LO6zDPrgMbX90YIBRWqaCz_FN7nuO-04tkBu3odzskSbxoSxFRp2rROnrFz2_qIbeDE2RK7OIIwf_omo4gXy3uIYjU3Ws75iH6d98apg9rtv6F0v/s320/20210212_100956.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I used the Strawberry Sorbet recipe on this blog and the Vanilla Ice Cream recipe to make these scrumptious bars.</div><div class="separator" style="clear: both; text-align: center;">Blend (in a good blender or a food processor) 20 golden cookies with 3 tablespoons of melted butter. Press into a parchment lined 8x8 pan and freeze until set.</div><div class="separator" style="clear: both; text-align: center;">Make the ice cream and sorbet ahead of time.</div><div class="separator" style="clear: both; text-align: center;">Spread vanilla ice cream on the crust, then a layer of sorbet, finishing with vanilla ice cream. </div><div class="separator" style="clear: both; text-align: center;">In a Ziploc bag, coarsely crush about 10 golden cookies (Oreos). Add 1 tablespoon melted butter and about 4 tablespoons of crushed freeze dried strawberries (use a food processor or Blendtec to crush them). Sprinkle this topping over the last layer of Vanilla Ice Cream and freeze overnight.</div><div class="separator" style="clear: both; text-align: center;">Cut into bars and prepare to be transported to deliciousness!! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-17728257121068970322021-02-12T08:04:00.003-08:002021-02-12T10:25:36.731-08:00Instant Pot Yogurt<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgix2MCsACGeCt8LYTPKY1zDFLJulKoA2NTGBNS6lE1ipXbiZ-3JbT9LtJH2yrkJYg_rZrrkuTi0npi1lhBbjU8i36RmJvxzLFFdwoSfnOgemix5r1BKGy-c08YM4deMsFOHmRCOYWtfqPv/s2048/20210212_110842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgix2MCsACGeCt8LYTPKY1zDFLJulKoA2NTGBNS6lE1ipXbiZ-3JbT9LtJH2yrkJYg_rZrrkuTi0npi1lhBbjU8i36RmJvxzLFFdwoSfnOgemix5r1BKGy-c08YM4deMsFOHmRCOYWtfqPv/s320/20210212_110842.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGEQBO4jv45aBwRVQunYJ75J9xvHDMOmZ8mcZvK7rlsrwb5AGXIPOH7_tBaMEunJjHIAU9UyABu9-SF3aLqQMb562k5qQ82buXgJ2KNRgNi2o4VyUGqH7yazTgceoUHpBohc24ZMs40Xnk/s2048/20210212_111028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGEQBO4jv45aBwRVQunYJ75J9xvHDMOmZ8mcZvK7rlsrwb5AGXIPOH7_tBaMEunJjHIAU9UyABu9-SF3aLqQMb562k5qQ82buXgJ2KNRgNi2o4VyUGqH7yazTgceoUHpBohc24ZMs40Xnk/s320/20210212_111028.jpg" /></a></div><br /><span style="font-family: arial;"><br /></span><p></p><p style="text-align: center;"><span style="font-family: arial;"> I tried several times to make instant pot yogurt before I finally had success. There are a billion places on the internet to find out how to make it. I followed directions and thought I'd made it...just to have it not set up. That was disappointing.</span></p><p style="text-align: center;"><span style="font-family: arial;">I finally found a blog called, "this old gal" where she explains in detail how to make it. The trick to it for me and my instant pot was to continue to cook it after the yogurt, boil setting had finished. I simply turn on the sauté function and make certain the milk reaches 184 degrees before I continue. Made all the difference in the world! This is so good plain or used as a substitute for sour cream. It is excellent with my homemade granola recipe that you can find on here by typing granola into the search bar. I recommend making your own yogurt. It is so easy!</span></p><p style="text-align: center;"><span style="font-family: arial;">Pour 1 gallon of whole milk into your instant pot and press the yogurt button. Then press the adjust button until it reads, Boil. When the cycle is finished, open, stir and take the temperature. I always need to press the sauté button and stir until it reaches 184*. </span></p><p style="text-align: center;"><span style="font-family: arial;">When desired temperature is achieved, place the inner pot into a sink of cold water and allow it to cool to 95 degrees stirring occasionally.</span></p><p style="text-align: center;"><span style="font-family: arial;">Take a scoop of milk out of the pot and place into a bowl with 2 tablespoons of starter (any plain yogurt with live cultures). Mix well and whisk back into the milk.</span></p><p style="text-align: center;"><span style="font-family: arial;">Place the pot back into the instant pot and press the yogurt button again. Making sure it reads 8:00.</span></p><p style="text-align: center;"><span style="font-family: arial;">Allow it to do its thing for 8 hours. Remove the inner pot when done, cover with plastic wrap and place it in the fridge for 8 hours. Voila! You then have yogurt! It is that easy. I strain mine for a bit to get rid of a little bit of the whey. But you can use it as is or whatever suits your fancy. </span></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-40230514679760225262021-02-11T18:57:00.002-08:002021-02-27T18:31:41.844-08:00Lettuce wraps<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqUXkOnkITHBdjztu4WAf2MhbXxaHmyKzn8vHIz5Fl0exJF2G51wS6itTxgPze3DuTmhkhrL76a2ZtotOnLF1X99ASn0rPfyb6TObGiloQoj1SKYyBtIRa0k7hRTdEyTmx6TRUR1sGlGi/s2048/20210211_183115.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqUXkOnkITHBdjztu4WAf2MhbXxaHmyKzn8vHIz5Fl0exJF2G51wS6itTxgPze3DuTmhkhrL76a2ZtotOnLF1X99ASn0rPfyb6TObGiloQoj1SKYyBtIRa0k7hRTdEyTmx6TRUR1sGlGi/s320/20210211_183115.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I am not a photographer for sure. These were tasty little refreshing yummy wraps. </div><div class="separator" style="clear: both; text-align: center;">Cut and soak chicken pieces in your desired sauce for at least an hour (I used medium buffalo sauce). </div><div class="separator" style="clear: both; text-align: center;">Dip them in bread crumbs and place on a parchment lined baking sheet. Bake at 375 degrees for about 20 minutes until inside reads 165 degrees. </div><div class="separator" style="clear: both; text-align: center;">Place a lettuce leaf on a plate and pile on the things you love. IE...quinoa, tomatoes, avocados, and of course the chicken. Top with more sauce of your liking. I used ranch here. </div><div class="separator" style="clear: both; text-align: center;">Perfect for a quick easy meal.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-24461471425777611792021-02-11T18:49:00.002-08:002021-02-11T18:49:54.662-08:00Homemade pasta<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJg5vC-V4uxHn7j21-_7WyPC9iGeLKQCxdcu1h_hao010IS35E40cnS-1soNeYz2YUBd-KtyfEeS0OCFSnD2c0qxnIRanZi2294JWQDNCzqF48wNPC8oNArOuYaK8y3N_DamFqGTnjTba/s2048/20210211_181543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJg5vC-V4uxHn7j21-_7WyPC9iGeLKQCxdcu1h_hao010IS35E40cnS-1soNeYz2YUBd-KtyfEeS0OCFSnD2c0qxnIRanZi2294JWQDNCzqF48wNPC8oNArOuYaK8y3N_DamFqGTnjTba/s320/20210211_181543.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I have tried several recipes for pasta. I like this fresh one a lot. </div><div class="separator" style="clear: both; text-align: center;">Place 2 beaten eggs in a mixer. Add 1 tsp. salt and 1/4 cup milk. Add 2 cups all purpose flour and 1 tsp. baking powder. Mix well. Run through your pasta roller to desired thickness. Allow dough to rest 20 minutes. Cut and allow pasta to dry for a couple of hours. Cook in boiling water for 20 minutes less or more depending on thickness. </div><br /> <p></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-57910828273377919752021-02-11T18:45:00.002-08:002021-02-11T18:45:33.071-08:00Vanilla ice cream<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9st1xUm8y5f_Wc2QLjcIa22qgSwxjoOn29aRk16Z0KuyyX3hmfMPJbQSTXUkRw0SR_CibyBe6arjXSbVCBQgGRCBdaD4rv14Zn7v-C_uVUicT8Uvq4N7Jw1BXYEzYmrab2knXrirVaUdF/s2048/20210211_174052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9st1xUm8y5f_Wc2QLjcIa22qgSwxjoOn29aRk16Z0KuyyX3hmfMPJbQSTXUkRw0SR_CibyBe6arjXSbVCBQgGRCBdaD4rv14Zn7v-C_uVUicT8Uvq4N7Jw1BXYEzYmrab2knXrirVaUdF/s320/20210211_174052.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">In a bowl, combine 1 cup sugar and 1 and 1/2 cups whole milk. Stir for a couple of minutes to dissolve sugar. Add 2 and 1/2 cups heavy cream and a tablespoon vanilla bean paste. Place in ice cream freezer and churn until done. YUM!</div><br /><p></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-43408477383312338402021-02-11T18:41:00.001-08:002021-02-12T09:32:12.159-08:00Strawberry Sorbet<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7i38py1llj2pr9GJJ4fgpcUl_HLWo8Us615Gp1SMFheT3s988RQSqMJj_rqBjiqWUDCbEFN_oX59P0ev0ghGOrdySbUsbrFsi9Xn1WG0nvS1sogRDcKmSYfG6QQUEc4O6ORJYj0WdJr5Z/s2048/20210211_174017.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7i38py1llj2pr9GJJ4fgpcUl_HLWo8Us615Gp1SMFheT3s988RQSqMJj_rqBjiqWUDCbEFN_oX59P0ev0ghGOrdySbUsbrFsi9Xn1WG0nvS1sogRDcKmSYfG6QQUEc4O6ORJYj0WdJr5Z/w200-h150/20210211_174017.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Place 1 and 3/4 - 2 cups (depending on your tastes) sugar in a food processor. Add 1 lemon chopped and with seeds removed. Pulse together well. Set aside.</div><div class="separator" style="clear: both; text-align: center;">Add 2 pounds frozen or fresh strawberries to a food processor along with the juice from 1 lemon. Pulse until fine. </div><div class="separator" style="clear: both; text-align: center;">Combine both and place in an ice cream freezer drum.</div><div class="separator" style="clear: both; text-align: center;">Layer with ice and salt according to your freezer instructions.</div><div class="separator" style="clear: both; text-align: center;">This one takes a couple of hours to freeze (at least in my ice cream maker).</div><div class="separator" style="clear: both; text-align: center;">Talk about delicious! I paired this with homemade vanilla ice cream. Way better than the photo!!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-77276674683542066792021-02-09T20:07:00.003-08:002021-02-12T09:38:59.076-08:00Luscious Lemon Cream Pie<p style="text-align: center;"> Preheat oven to 450 degrees. Line un-pricked pie crust with a double thickness of heavy duty tinfoil. Bake for 10 minutes. Remove foil and bake for an additional 5-10 minutes depending on your crust choice. I use and make my crusts ahead of time so I pull them from the freezer to use.</p><p style="text-align: center;">Lemon Filling:</p><p style="text-align: center;">Combine 3/4 cup sugar, 6 tablespoons cornstarch, and 1/2 tsp. salt in a small saucepan. Stir in 1 and 1/4 cup water. Bring to a boil over medium high heat. Reduce heat add 1/2 cup sugar. Cook for about 2 minutes until thickened. Remove from heat and stir in 2 tablespoons butter and 2 tsp. grated lemon peel. Add 1/2 cup fresh lemon juice. Cool to room temp.</p><p style="text-align: center;">Cream Filling:</p><p style="text-align: center;">Beat 11 ounces cream cheese with 3/4 cup powdered sugar until smooth. Fold in 1 and 1/2 cups Dream whip and 1 tablespoon freshly squeezed lemon juice. Reserve 1/2 cup for garnish. Spread remaining in the pie crust and top with lemon filling. Decorate with the reserved cream filling using a piping bag.</p><p style="text-align: center;">Refrigerate overnight. </p><p style="text-align: center;">HEAVENLY!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OeobfuaSibOib7IgGNoBFGRBZvYJy6nRmw6T7wh_0CW9GnTmXkpSF7cuYaWRLbUK-hkK6G4AqswuMqk30JJtPGMNMgyp07jc-S1x6U6unsjXAd48tBXvWui7ZNj5OfgAD29VdwZEcOj9/s2048/20210207_153216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OeobfuaSibOib7IgGNoBFGRBZvYJy6nRmw6T7wh_0CW9GnTmXkpSF7cuYaWRLbUK-hkK6G4AqswuMqk30JJtPGMNMgyp07jc-S1x6U6unsjXAd48tBXvWui7ZNj5OfgAD29VdwZEcOj9/s320/20210207_153216.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p style="text-align: center;"><br /></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-48638835288958279072021-02-09T19:54:00.001-08:002021-02-09T19:54:13.965-08:00Buttermilk Bisquits<p style="text-align: center;">Place 4 and 1/2 cups of flour in a large mixing bowl. </p><p style="text-align: center;">Add and mix in: 1 Tbsp. and 1 tsp. baking powder, 1tsp. baking soda, 2 tsp. sugar, and1 tsp. salt</p><p style="text-align: center;"> Cut in 1 cup cold butter till pea sized</p><p style="text-align: center;">Mix in 2 cups buttermilk</p><p style="text-align: center;">Press the dough out into an oval on a floured surface until it is about an inch thick. Fold up the shorter ends and then press it out again. Do this 7 times but on the seventh time, cut the dough with a biscuit cutter or a glass. </p><p style="text-align: center;">Bake at 400 degrees for about 20 minutes or until done.</p><p style="text-align: center;">Talk about FLUFFY!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCoipI_ibyx1ptd00meGEzcALlDk5c7h2eK5V6oMKrYD6xo1Ym3Il4RiW98ru8vGfLNAhLeGzl2fKQXSTi3-h6MwSFiSjN-iuZyGhdUqDUEne-s9RgMy2VONZe7X4xxsIst2y5g-YtxmKp/s480/Resized_20210207_150122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCoipI_ibyx1ptd00meGEzcALlDk5c7h2eK5V6oMKrYD6xo1Ym3Il4RiW98ru8vGfLNAhLeGzl2fKQXSTi3-h6MwSFiSjN-iuZyGhdUqDUEne-s9RgMy2VONZe7X4xxsIst2y5g-YtxmKp/s320/Resized_20210207_150122.jpg" width="320" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrp2spZNYkKAEQvS5a51STBIbTcISi2s5mJO4QeNAa6Soy-piK5tVPs4OjIZMksyicpQTHZGsv4Eam5hfmfj3WjIe2-3JX6e8y9nCDc2qIWVJAAXzLLMXF1SgjpH6B8hJQA1k-j9w1mdYH/s480/Resized_20210207_150127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrp2spZNYkKAEQvS5a51STBIbTcISi2s5mJO4QeNAa6Soy-piK5tVPs4OjIZMksyicpQTHZGsv4Eam5hfmfj3WjIe2-3JX6e8y9nCDc2qIWVJAAXzLLMXF1SgjpH6B8hJQA1k-j9w1mdYH/s320/Resized_20210207_150127.jpg" width="320" /></a></div><br /></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"> </p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-84462783783471811042021-02-09T19:44:00.001-08:002021-02-09T19:44:15.033-08:00Apricot glazed Salmon<p style="text-align: center;"> Remove the skin and rub both sides with course salt and Pepper both sides of a couple salmon fillets.</p><p style="text-align: center;">Mix together about 1/4 cup apricot or peach jam, a couple of tablespoons of honey, 1/4 tsp. garlic powder, 1/8 tsp. chipotle powder, and 1 tablespoon of bourbon or apple juice if preferred. </p><p style="text-align: center;">Brush the top and sides of your fillets with the jam mixture. Bake at about 400 degrees for 10 or so minutes depending on the thickness of your fillets. YUM!</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjvurZTthrMfh6xO9G2ALwdP9SxyoCREqtCYClRBEldq9tR4S8nQqUCnN3SX5ommEBEULWqQQatCOYWwHHLnaTk6Bdg1SLBEXZ-qI04maDX8etlNLAni4o5w_nvT8jgEh4wOWl-nWRz0Z/s2048/20210207_155439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjvurZTthrMfh6xO9G2ALwdP9SxyoCREqtCYClRBEldq9tR4S8nQqUCnN3SX5ommEBEULWqQQatCOYWwHHLnaTk6Bdg1SLBEXZ-qI04maDX8etlNLAni4o5w_nvT8jgEh4wOWl-nWRz0Z/s320/20210207_155439.jpg" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-81063023465255555152020-11-13T23:17:00.006-08:002020-11-14T17:27:41.960-08:00Creamy Chicken Artichoke Soup<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fMoeEVSGpzy4SvdeL5DFMG65hPFa8rst2W-E2FoBl9pUDkAe3g0pRkJ4-BQQE4I3cGrDJM0L2PRJ_qu0JqQGAY7idWmEx2nwXc-tcSEhv293Bv8zi8b-EPG8pJTVd3CUQoZQIYeWMo9P/s1200/Resized_Resized_20201113_172614.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fMoeEVSGpzy4SvdeL5DFMG65hPFa8rst2W-E2FoBl9pUDkAe3g0pRkJ4-BQQE4I3cGrDJM0L2PRJ_qu0JqQGAY7idWmEx2nwXc-tcSEhv293Bv8zi8b-EPG8pJTVd3CUQoZQIYeWMo9P/s320/Resized_Resized_20201113_172614.jpg" /></a></div><p style="text-align: center;"><br /></p><div style="text-align: center;">2 Tbsp. butter</div><p></p><p></p><p style="text-align: center;">1 Tbsp. dried minced onion</p><p style="text-align: center;">2 tsp. minced garlic</p><p style="text-align: center;">1 tsp. salt</p><p style="text-align: center;">1 tsp. pepper</p><p style="text-align: center;">3 Tbsp. flour</p><p style="text-align: center;">4 c. chicken broth</p><p style="text-align: center;">a 14 oz. bottle artichoke hearts</p><p style="text-align: center;">2 cans of chicken (or cook some)</p><p style="text-align: center;">Handful fresh spinach</p><p style="text-align: center;">1 c. heavy cream</p><p style="text-align: center;">8 oz. cream cheese</p><p style="text-align: center;">1 c. Parmesan cheese</p><p style="text-align: center;">Melt butter with onion and garlic over medium heat. Whisk in flour, salt and pepper. Add chicken broth, artichoke hearts, chicken and chopped fresh spinach. Heat till warmed through. Turn heat to low. Stir in cream. Add cream cheese and stir until melted. Stir in cheese and serve with more cheese if desired.</p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-80039360987092602722020-11-13T23:06:00.007-08:002020-11-14T12:29:12.563-08:00Rosemary loaves<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSz-a9Yw5tzc4vl5oYpgZ8hpcVT072LxILVvn3cR3DlWnp0o_XGTR391Dj9angsQjd1e2NANCfRHH4EIgixlW_8Sz8K9Bx28nkL9HR1rt8MC7TuBYqlEdQoo6tfatL2-WLIH0Yndbrs2qH/s1200/Resized_Resized_20201113_174444.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSz-a9Yw5tzc4vl5oYpgZ8hpcVT072LxILVvn3cR3DlWnp0o_XGTR391Dj9angsQjd1e2NANCfRHH4EIgixlW_8Sz8K9Bx28nkL9HR1rt8MC7TuBYqlEdQoo6tfatL2-WLIH0Yndbrs2qH/s320/Resized_Resized_20201113_174444.jpg" /></a></div><br /><div style="text-align: center;"> 1 Tbsp. yeast</div><p></p><p style="text-align: center;">1 Tbsp. sugar</p><p style="text-align: center;">1 c. 113 degree water </p><p style="text-align: center;">2 & 1/2 c. bread flour</p><p style="text-align: center;">1tsp. sea salt</p><p style="text-align: center;">1 tsp. dried rosemary</p><p style="text-align: center;">1 Tbsp. butter</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Add water, sugar and yeast to food processor and wait 5 minutes. Add butter, salt, rosemary and 2 c. flour. Knead in food processor 3 minutes. Add 1/2 c. flour. Place in a greased bowl cover and let rise for 60 minutes. Divide dough in two and allow to rest for 5 minutes. Form into 2 balls. Sprinkle with rosemary if desired and let rise for 45 minutes.</p><p style="text-align: center;">Bake at 375* for 20 minutes. Brush with butter and salt.</p><p style="text-align: center;">We paired this with chicken artichoke soup and it was to die for!</p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-56382925949657604842020-11-13T07:16:00.006-08:002020-11-14T12:33:30.065-08:00Asian flavored Halibut<p style="text-align: center;"><span style="font-family: courier;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: courier;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCq5WzIMu1kSQkr-zMcgKvTAUxm_Fg_No773vQKBY1LLDUvj7YvSmmECX5CZrYONy12EYRg-ZGosEdnI3_0B2BCr0tTwanKd6bcWC-URB882oHb3GSVU5Ocu5fu45r6Ff_zKYBKKKp6q3t/s1200/Resized_Resized_20201112_154430.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCq5WzIMu1kSQkr-zMcgKvTAUxm_Fg_No773vQKBY1LLDUvj7YvSmmECX5CZrYONy12EYRg-ZGosEdnI3_0B2BCr0tTwanKd6bcWC-URB882oHb3GSVU5Ocu5fu45r6Ff_zKYBKKKp6q3t/s320/Resized_Resized_20201112_154430.jpg" /></a></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: courier;"><br /></span></div><span style="font-family: courier;"><b><br /></b></span><b style="font-family: courier; text-align: center;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span></b><b style="font-family: courier;">Marinade for Halibut:</b><div><span style="font-family: courier;"><b><br /></b></span><div><b style="font-family: courier; text-align: center;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span>2 Tbsp soy sauce</b><p style="text-align: center;"><span style="font-family: courier;"><b>2 Tbsp olive oil</b></span></p><p style="text-align: center;"><span style="font-family: courier;"><b>2 Tbsp lime juice</b></span></p><p style="text-align: center;"><span style="font-family: courier;"><b>2 tsp minced garlic</b></span></p><p style="text-align: center;"><span style="font-family: courier;"><b>1 tsp ginger</b></span></p><p style="text-align: center;"><span style="font-family: courier;"><b>1/4 tsp sesame oil</b></span></p><p style="text-align: center;"><span style="font-family: courier;"><b>1/2 tsp red pepper flakes</b></span></p><p style="text-align: center;"><span style="font-family: courier;"><b>2 Tbsp fresh cilantro</b></span></p><p style="text-align: center;"><span style="font-family: courier;"><b>Sprinkling of lime pepper if desired</b></span></p><p style="text-align: center;"><span style="font-family: courier;"><b><br /></b></span></p><p style="text-align: center;"><span style="font-family: courier;"><b>Rinse and pat dry 4 Halibut fillets. Combine all other ingredients. Brush mixture on both sides of fillets. Let rest in refrigerator for 1-2 hours. Bake at 375* for 13 minutes or until halibut flakes. I always broil my fish for the last few minutes. Yum!</b></span></p></div></div>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com1tag:blogger.com,1999:blog-3863523778720570426.post-24177825944892170382020-11-04T10:51:00.001-08:002020-11-04T10:51:10.256-08:00Peach Crisp<p></p><div style="text-align: center;"> 4 cups peaches</div><div style="text-align: center;">1/2 cup flour</div><div style="text-align: center;">1/2 cup brown sugar</div><div style="text-align: center;">1/2 cup butter</div><div style="text-align: center;">1 tsp cinnamon</div><div style="text-align: center;">1/4 tsp salt</div><div style="text-align: center;">1 cup oats</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Slice peaches into a 9x11 baking dish. Combine the rest of the ingredients with a pastry blender except the oats. Stir in the oats. Sprinkle the mixture onto the peaches. Bake at 350* for 30 minutes.</div><div style="text-align: center;">Serve warm with ice cream.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Cid-uxOP9lQzGy3NblcjghimbCx3dv0mRhqZoqYclvUkaB8NdUZta_GyGYFBdVPP_rQMEiVOZVdAt-_Lbe6RcZJnMTtGWYvTQxNa2lOGkkp1VHk0czi_mxVL5eWgXWpCddlOPkYVf4kt/s1200/Resized_Resized_20200920_143200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Cid-uxOP9lQzGy3NblcjghimbCx3dv0mRhqZoqYclvUkaB8NdUZta_GyGYFBdVPP_rQMEiVOZVdAt-_Lbe6RcZJnMTtGWYvTQxNa2lOGkkp1VHk0czi_mxVL5eWgXWpCddlOPkYVf4kt/s320/Resized_Resized_20200920_143200.jpg" /></a></div><br /><p></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-79053073486999684422020-11-04T10:01:00.003-08:002020-11-04T10:16:32.493-08:00Glazed salmon or halibut<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">2 halibut fillets</div><div class="separator" style="clear: both;">2 Tbsp butter</div><div class="separator" style="clear: both;">1 Tbsp olive oil</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1/4 cup balsamic vinegar</div><div class="separator" style="clear: both;">1/4 cup bourbon</div><div class="separator" style="clear: both;">1/4 cup honey </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Wash and pat the fish dry. Salt both sides. Combine balsamic vinegar and bourbon together. Heat the honey in a small pan over medium heat and stir until the honey turns darker in color (5 minutes).</div><div class="separator" style="clear: both;">Add the balsamic mixture into the honey carefully.</div><div class="separator" style="clear: both;">Heat butter and oil in skillet over medium heat. Sear the fish 3 minutes on each side. Pour the glaze over the fish and enjoy!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_km2UaRm3ryEVqVoEyNOyCfo_rEI7BBU_4Y5fWGragEEu-sPNN_OFhrIBUH6Z4iYqCUQGtJw-UyyU9hU918cK_6hDy0vuYlmHlJXEeEANS_IsT-9wba2nrmkftEEVYEF6H346BYQ1ifMH/s1600/Resized_Resized_20200804_184322%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_km2UaRm3ryEVqVoEyNOyCfo_rEI7BBU_4Y5fWGragEEu-sPNN_OFhrIBUH6Z4iYqCUQGtJw-UyyU9hU918cK_6hDy0vuYlmHlJXEeEANS_IsT-9wba2nrmkftEEVYEF6H346BYQ1ifMH/s320/Resized_Resized_20200804_184322%25282%2529.jpg" width="320" /></a></div><br /> <p></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-79031848507759025912020-11-04T10:00:00.005-08:002020-11-04T10:29:48.064-08:00Crusty halibut<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">1/3 cup bread crumbs </div><div class="separator" style="clear: both;">1/4 tsp dried oregano</div><div class="separator" style="clear: both;">1/4 tsp dried basil</div><div class="separator" style="clear: both;">scant 1/4 tsp garlic powder</div><div class="separator" style="clear: both;">1 tsp. parsley</div><div class="separator" style="clear: both;">1/8 t salt</div><div class="separator" style="clear: both;">freshly ground black pepper to taste</div><div class="separator" style="clear: both;">1 Tbsp melted butter</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Combine all ingredients well. Rinse and pat 2 halibut fillets dry. Dip the halibut into the mixture pushing to make it stick. Place in a baking dish and drizzle with olive oil. Bake at 375* 13-25 minutes depending on the thickness of your fillets.</div><div class="separator" style="clear: both;">Sink your teeth into this baby!</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCy852msmE_AAGMS-ptysxtAL0nFudJgPc0EIcT7VhFMRe0kQDkfkeL3hgu11oNsIKS6ZxkoISED5E_IcSoL_PkvkshQ6p-FM7bCbUO1DlHl01yIFOQnS2c2q-fgAp_dM54IxRukOX8r-f/s1200/Resized_Resized_20200810_175139%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCy852msmE_AAGMS-ptysxtAL0nFudJgPc0EIcT7VhFMRe0kQDkfkeL3hgu11oNsIKS6ZxkoISED5E_IcSoL_PkvkshQ6p-FM7bCbUO1DlHl01yIFOQnS2c2q-fgAp_dM54IxRukOX8r-f/s320/Resized_Resized_20200810_175139%25281%2529.jpg" /></a></div><br /> <p></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0tag:blogger.com,1999:blog-3863523778720570426.post-73843909659375079492020-11-04T09:59:00.003-08:002020-11-04T10:53:39.553-08:00French bread<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2yecDvloHjL8wXf-s7_73lOoc0FcPpSpgM3ec6rR4wP5Tcfx_04fVmNTX1yF8lkncmsKkEuvXfko6rjC4ktSRiV9MS5q_eegvLZDXpnd0kEnwStdQ5Mk7uGuTWju4JWGcTAGodqZzVFv/s1200/Resized_Resized_20201026_172113%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2yecDvloHjL8wXf-s7_73lOoc0FcPpSpgM3ec6rR4wP5Tcfx_04fVmNTX1yF8lkncmsKkEuvXfko6rjC4ktSRiV9MS5q_eegvLZDXpnd0kEnwStdQ5Mk7uGuTWju4JWGcTAGodqZzVFv/s320/Resized_Resized_20201026_172113%25281%2529.jpg" /></a></div><br />2 Tbsp yeast</div><div class="separator" style="clear: both;">1/2 cup sugar</div><div class="separator" style="clear: both;">5 cups flour</div><div class="separator" style="clear: both;">5 cups water</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Combine let sit 10 minutes.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Add:</div><div class="separator" style="clear: both;">1 Tbsp salt</div><div class="separator" style="clear: both;">1 Tbsp vinegar</div><div class="separator" style="clear: both;">1/2 cup oil</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Add about 5-6 cups additional flour.</div><div class="separator" style="clear: both;">Form into 4 loaves and place 2 per greased cookie sheet.</div><div class="separator" style="clear: both;">Let rise 25 minutes. Bake 350* 25 minutes.</div><div class="separator" style="clear: both;">Mmmmmmm</div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismgHar1N27YjbRLa1-0yTT9tTXoYrIp3FcKTJJ64aDBDC0sij7MyxNOGhI7W62gNkUqAAdBAI0ZhAzN6CZHCVlZZ1opoEbSbgxrehDotBjmWnc5Y4-H_2t19lLLbWgGEr99yZelfwe-Wv/s1200/Resized_Resized_20201026_172132.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismgHar1N27YjbRLa1-0yTT9tTXoYrIp3FcKTJJ64aDBDC0sij7MyxNOGhI7W62gNkUqAAdBAI0ZhAzN6CZHCVlZZ1opoEbSbgxrehDotBjmWnc5Y4-H_2t19lLLbWgGEr99yZelfwe-Wv/s320/Resized_Resized_20201026_172132.jpg" /></a></div><br /> <p></p>Marniehttp://www.blogger.com/profile/02629005488626037968noreply@blogger.com0