tag:blogger.com,1999:blog-42429863427572550682024-03-17T04:40:56.705-04:00Dame Good EatsThis blog is my expressive outlet for the passion I have in the kitchen. I love cooking and experimenting with baking. I have a major sweet tooth but have to balance my love of sugar with sensible meals. I try to balance between the best of both worlds, sweet treats and Dame good comfort foods :)Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.comBlogger248125tag:blogger.com,1999:blog-4242986342757255068.post-62495344184362557022012-09-23T15:11:00.000-04:002012-09-23T15:12:11.153-04:00Thanksgiving Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihn9AJcQblUbEVfIDSUbfsIdiEH2RW0IB5TIeLWAnRUZCQ_e_0X9n7hnPllyeKE2nWplAYpXNj3IGkGdHzZ28q1PQCK2Ulct9PT5RVv6KY45ioSrkb86PA2qC_svDgtZ4JQkFEdAA73_3u/s1600/photo135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihn9AJcQblUbEVfIDSUbfsIdiEH2RW0IB5TIeLWAnRUZCQ_e_0X9n7hnPllyeKE2nWplAYpXNj3IGkGdHzZ28q1PQCK2Ulct9PT5RVv6KY45ioSrkb86PA2qC_svDgtZ4JQkFEdAA73_3u/s320/photo135.JPG" width="240" /></a></div>
I'm alive! Very much so.<br />
<br />
I did not go AWOL exactly. I got a full-time job working in a High School as an aide for a mental health program. It is awesome but I am doing that on top of being a sign language interpreter and a captionist.<br />
<br />
Needless to say, I have a lot on my plate. We all know I like to fill my plate up ;)<br />
<br />
I don't have as much time to blog and cook like I used to but I hope to keep it up somewhat.<br />
<br />
Yesterday was one of my most favorite days of the year...the first day of fall! I'm so ready for cozy sweaters, crock-pot meals and pumpkin spice lattes!<br />
<br />
If anyone else is excited already for Thanksgiving, and just cannot wait, you oughtta try out a Thanksgiving sandwich. I actually made this months ago because I was spontaneously hit and overcome with a craving for a Thanksgiving dinner. That is not so easy to come by in the middle of May so I made this gem.<br />
<br />
It tastes like the holidays. Trust me.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXkj6VNj-G25geaC5RWj0OJAhW6fZfy3WqUJ3ANNFquH4Vl1p53slsQ76i4HGrDCHwCuQhoITLpGj3MN_RgjEA8nhOauVme5YGja2_zkzCoKvsUl6i2fopbteQg5ou0V0QO7dKI_PvPPt/s1600/photo137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXkj6VNj-G25geaC5RWj0OJAhW6fZfy3WqUJ3ANNFquH4Vl1p53slsQ76i4HGrDCHwCuQhoITLpGj3MN_RgjEA8nhOauVme5YGja2_zkzCoKvsUl6i2fopbteQg5ou0V0QO7dKI_PvPPt/s320/photo137.JPG" width="320" /></a></div>
<br />
<b>Thanksgiving Sandwiches</b><br />
Dame Good<br />
<br />
Ingredients:<br />
Serves 6-8<br />
<br />
Turkey:<br />
1.5 lbs of turkey breast<br />
1/3 cup apple cider<br />
1/3 cup chicken stock<br />
1/2 tablespoon thyme<br />
2 cloves of garlic, minced<br />
salt and pepper to taste<br />
<br />
1 box reduced-sodium stuffing<br />
1 can cranberry sauce<br />
light mayonnaise<br />
Wheat hamburger buns<br />
<br />
Directions:<br />
<br />
Combine all of the turkey ingredients in a crock pot and cook on low for 5-7 hours. Shred with two forks. <br />
<br />
Cook stuffing according to box instructions.<br />
<br />
Assemble sandwiches by putting desired amount of cranberry sauce on bottom bun, top with shredded turkey. Scoop stuffing on top of the turkey. Put desired amount of mayonnaise on top bun and enjoy!<br />
<br />
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<br />Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com5tag:blogger.com,1999:blog-4242986342757255068.post-6824674080992460112012-07-09T21:54:00.000-04:002012-07-09T21:56:39.234-04:00Peanut Butter Banana Oatmeal Muffins<div class="separator" style="clear: both; text-align: center;">
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<div>
<span style="background-color: white;">Oh. My. Goodness.</span></div>
<div>
<br /></div>
<div>
The Bachelorette is a nail biter tonight friends.</div>
<div>
<br /></div>
<div>
I can honestly say I have no idea who she's going to pick. I know who she should pick though.</div>
<div>
<br /></div>
<div>
Sean. He's dreamy. He spells his name wrong but his blue eyes forgive that. </div>
<div>
<br /></div>
<div>
Plus, have you seen him without his shirt off? Yeah, exactly.</div>
<div>
<br /></div>
<div>
Perhaps she <i>shouldn't</i> pick him...hmm...</div>
<div>
<br /></div>
<div>
I shouldn't be admitting how into this stupid show I get. </div>
<div>
<br /></div>
<div>
Muffins.<br />
<br />
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<br /></div>
<b>
Peanut Butter Banana Oatmeal Muffins</b><br />
<div>
Adapted from <a href="http://bakingbites.com/2009/03/banana-peanut-butter-oatmeal-muffins/">BakingBites.com</a></div>
<br />
Ingredients:<br />
<div>
<br />
3/4 cups all purpose flour</div>
<div>
3/4 cups whole wheat flour<br />
1 cup quick-cooking oatmeal<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
2 tbsp vegetable oil<br />
3/4 cup brown sugar<br />
2 large eggs<br />
1 cup mashed banana (about 2 med.)<br />
6 tbsp peanut butter (pref. creamy)<br />
1 cup buttermilk<br />
<br />
Directions:</div>
<div>
Preheat oven to 375F. Lightly grease a 12-cup muffin tin.<br />
In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.<br />
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir until no streaks of flour remain.<br />
Divide batter evenly into prepared muffin tin, filling each just about up to the top.<br />
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.<br />
Remove muffins from tin and cool on a wire rack.</div>Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com3tag:blogger.com,1999:blog-4242986342757255068.post-91798865315199660782012-07-02T21:19:00.001-04:002012-07-02T21:27:08.116-04:00Birthday Cake Batter Oreo Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUulnLGUrJG4y0Ntv3e-yFNzsQRs7xjo7DT3N5pMEVkcXt968rwlZVMnWcI5xaROHetagD3pY2M9oKBDCjSdMVyQMQvgWcptToHw59XfUxkjwmzIsBsNSDEJRj0wEnnFkozkRdQE7TiHF/s1600/photo160+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUulnLGUrJG4y0Ntv3e-yFNzsQRs7xjo7DT3N5pMEVkcXt968rwlZVMnWcI5xaROHetagD3pY2M9oKBDCjSdMVyQMQvgWcptToHw59XfUxkjwmzIsBsNSDEJRj0wEnnFkozkRdQE7TiHF/s320/photo160+(2).jpg" width="242" /></a></div>
<span style="background-color: white;">It amazes me how easy it is to take things in life for granted.</span><br />
<div>
<br /></div>
<div>
A couple nights ago, some crazy wind/thunderstorms whipped through and caused hundreds of thousands in the area to lose power.</div>
<div>
<br /></div>
<div>
Some people are without power for days. I lost mine for approximately 20 minutes and thought I was going to die.<br />
<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white;">What on earth did they do before there was electricity? I mean really?!</span></div>
<div>
<br /></div>
<div>
Things like electricity, having a car and warm water are so second-nature to us now that when we lose it we have panic attacks.</div>
<div>
<br /></div>
<div>
It is a little bit sad. We all need to appreciate the little things in life more.</div>
<div>
<br /></div>
<div>
When I say "we" I definitely mean "I". As soon as the lights snapped off and the air conditioner stopped humming my heart dropped into my belly and I developed a nervous sweat. I immediately thought "OMG I am going to die...this is it". </div>
<div>
<br /></div>
<div>
Then ten minutes later it was "OMG I am so bored, there is no purpose for life without electricity". </div>
<div>
<br /></div>
<div>
Yes. It is sad. </div>
<div>
<br /></div>
<div>
I wouldn't make it an hour in the wilderness.</div>
<div>
<br /></div>
<div>
I have a new and much stronger respect for you "man that 127 hours movie is about".</div>
<div>
<br /></div>
<div>
You're a super hero.</div>
<div>
<br />
In sticking with the "simple things" theme...which I think I touch on a lot. I simplified one of my favorite new "Dame Good Recipes" for those who don't want to go through all the steps.<br />
<br />
Anyone want to make that <a href="http://damegoodeats.blogspot.com/2012/05/birthday-oreo-pudding-cake.html">Birthday Cake Batter Oreo Cake</a>? Feeling too lazy? Try this.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6P2t01d9cQqElgd756ieqQ5mHYPHowZcgZikbouY8qPXlCzPbMcM2_nklo1nQooiIEsLQwBVWYOo6FHBH1oTWWLKlmPdSGWcH6yvX7EiNKoCX-JgkLJyERyfF9EaOIJKae6Bl785nq2Mf/s1600/photo167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6P2t01d9cQqElgd756ieqQ5mHYPHowZcgZikbouY8qPXlCzPbMcM2_nklo1nQooiIEsLQwBVWYOo6FHBH1oTWWLKlmPdSGWcH6yvX7EiNKoCX-JgkLJyERyfF9EaOIJKae6Bl785nq2Mf/s320/photo167.JPG" width="240" /></a></div>
<br />
<b>Birthday Cake Batter Oreo Pudding</b><br />
Dame Good<br />
<br />
Makes close to 3 cups<br />
<br />
Ingredients:<br />
<br />
1 (1 oz) package fat-free sugar-free instant vanilla pudding<br />
2 cups skim milk<br />
1/4 cup yellow cake mix (dry)<br />
1/3 cup jimmies (sprinkles)<br />
6 oreo cookies, crushed (birthday cake oreos if you have them)<br />
<br />
Directions:<br />
<br />
In a medium-sized bowl mix the pudding mix and milk. Stir constantly until mixture thickens. Add the cake mix and stir until combined. Add the oreos and sprinkles, stir just until incorporated. Enjoy!</div>
<div>
<br /></div>Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-58195029317647974732012-06-27T21:28:00.000-04:002012-06-27T21:37:19.688-04:00German Style Potato Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoBvlIO108VQcrPYjEjuqsR7yuIcXpAMYMCMG8YYx3IlMv5Igi1if4dFou2Wbox4CYNPlP3jJCEV5oWUoaf9kIQPtBTlWNexd6CtyelakcLZsGcMClZI4L6rXJvBRcQhO1rlUxj7erjpt/s1600/photo+(108).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoBvlIO108VQcrPYjEjuqsR7yuIcXpAMYMCMG8YYx3IlMv5Igi1if4dFou2Wbox4CYNPlP3jJCEV5oWUoaf9kIQPtBTlWNexd6CtyelakcLZsGcMClZI4L6rXJvBRcQhO1rlUxj7erjpt/s320/photo+(108).jpg" width="242" /></a></div>
<span style="background-color: white;">I love the neighborhood I live in....</span><br />
<br />
The streets are made of brick and are incredibly uneven. The houses were built a hundred years ago and look like cottages that were plucked straight out of Germany and dropped into Columbus, Ohio.<br />
<br />
Each house looks like it has its own fascinating story as the steel gates are rusted and the gardens are extravagant. You can usually poke your neighbors house just by sticking your hand out the window.<br />
<br />
I love it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHi7ubfbWITGcVI8P7oy7BAkG34gdguab72FaPXxuSDCiQrf4SPzGWYlHt4enxlYk8PvlozQ_8ig9j3TaZWwaI7Pey6CBYY1CBfo2ue1oZ5DRYCE1hGmBvNHc9zH_RvqW28LsVU5eVinCi/s1600/photo7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHi7ubfbWITGcVI8P7oy7BAkG34gdguab72FaPXxuSDCiQrf4SPzGWYlHt4enxlYk8PvlozQ_8ig9j3TaZWwaI7Pey6CBYY1CBfo2ue1oZ5DRYCE1hGmBvNHc9zH_RvqW28LsVU5eVinCi/s320/photo7.JPG" width="240" /></a></div>
<span style="background-color: white;">It's not for everybody but I appreciate it. Growing up with strong German roots, German Village feels like home to me. I appreciate the shabby aspect of this neighborhood. I love the idea of walking into a cottage with wood floors, brick walls and claw foot bathtubs and calling it home.</span><br />
<br />
I'm a little creepy in that when I go for runs around the neighborhood and see a new house for sale, I do an about turn and run home to Google the house just so I can take a peek on what the inside beholds.<br />
<br />
My grandma always makes this German Potato salad that I crave at least weekly. When I Google "German Potato Salad" in the hopes of finding something similar to hers, nothing seems to compare...<br />
<br />
But I always see recipes similar to this. I played around with it and decided it HAD to have sauerkraut. It's a must.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5w7MOFQ2u1JwTAptFJOCu5BufmAnJ3TCzHVnMNor8-oJqtXAEbTDnx6LU1bnC5SOiVBsSGdplpTVqlaNTb27ijeXmxsFlStzpFIFw7wzXPqQcQklrTpAhll2x_Ib5w7BNphBUZ7TkOFB9/s1600/photo+(55).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5w7MOFQ2u1JwTAptFJOCu5BufmAnJ3TCzHVnMNor8-oJqtXAEbTDnx6LU1bnC5SOiVBsSGdplpTVqlaNTb27ijeXmxsFlStzpFIFw7wzXPqQcQklrTpAhll2x_Ib5w7BNphBUZ7TkOFB9/s320/photo+(55).JPG" width="240" /></a></div>
<br />
<b style="background-color: white;">German Style Potato Salad</b><br />
Dame Good<br />
<br />
Ingredients:<br />
<br />
4 potatoes<br />
4 slices of bacon, cooked and chopped (I like to bake my bacon :))<br />
1 tablespoon all-purpose flour<br />
1 tablespoons white sugar<br />
1/3 cup water<br />
1/4 cup white wine vinegar<br />
1 clove garlic, minced<br />
8 ounces sauerkraut<br />
1/2 cup chopped green onions<br />
1/4 teaspoon onion powder<br />
salt and pepper to taste<br />
<br />
Directions<br />
<br />
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.<br />
<br />
Add the olive oil, flour, sugar, water and vinegar to skillet and cook over medium heat until dressing is thick.<br />
<br />
Add bacon, potatoes, sauerkraut and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-48766601588131975542012-06-21T20:31:00.001-04:002012-06-27T21:37:34.025-04:00Red Velvet Whoopie Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtnGO3knV00cbkRWSR_PH_cq0CQtoXeA2VL7Kq21AL7zw-gKA6I3cK5t5o8HACzeRsm0vbgakLfIo2MWtb-WR4ILie6344Mz86vALwt_JOwMmlcIXkFUK9lrxrOi6JeANxihXUxd2m07hw/s1600/photo122+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtnGO3knV00cbkRWSR_PH_cq0CQtoXeA2VL7Kq21AL7zw-gKA6I3cK5t5o8HACzeRsm0vbgakLfIo2MWtb-WR4ILie6344Mz86vALwt_JOwMmlcIXkFUK9lrxrOi6JeANxihXUxd2m07hw/s320/photo122+(2).jpg" width="320" /></a></div>
<br />
I have a strange relationship with red velvet.<br />
<br />
I may be sounding like a broken record...but I can barely remember what I did yesterday let alone what I have written about in this blog so onward...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5ZzmOVO9mJmC6FmtFU0GSGzOK2fDNal7oBHerZX9siPZpl3X7qySJ7vIxHJDpjksxyv7A4n9ytG-4bCPE6QpwT66il1ga4rviiPcyxsFgAxOm_1lmRpSpP__wnEtK3HnVK4Cgd_vLpxE/s1600/photo101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5ZzmOVO9mJmC6FmtFU0GSGzOK2fDNal7oBHerZX9siPZpl3X7qySJ7vIxHJDpjksxyv7A4n9ytG-4bCPE6QpwT66il1ga4rviiPcyxsFgAxOm_1lmRpSpP__wnEtK3HnVK4Cgd_vLpxE/s320/photo101.JPG" width="240" /></a></div>
<span style="background-color: white;">Red velvet seems to be the popular favorite. But really, I mean really it is just a little bit of vanilla and a little bit of chocolate with a lot of red food coloring. </span><br />
<br />
Don't get me wrong...I love vanilla. I love chocolate. But I want a strong vanilla or strong chocolate and not a watered down version of both thrown together with an overpowering flavor of food coloring.<br />
<br />
No thanks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5q6wg2cVxEDw3JoxjMcQOqCLnT1ZKSa92B58ta2wVeT8lhFI_3d-SyD-2c8gt4hb3TjlW0UgEVdWbIWjMbNrB1h3Ubk1H9_n3Q00GDEw72VTxiVok04f3uFJtIFm9UPQ6N5QotztpItd3/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5q6wg2cVxEDw3JoxjMcQOqCLnT1ZKSa92B58ta2wVeT8lhFI_3d-SyD-2c8gt4hb3TjlW0UgEVdWbIWjMbNrB1h3Ubk1H9_n3Q00GDEw72VTxiVok04f3uFJtIFm9UPQ6N5QotztpItd3/s320/11.JPG" width="320" /></a></div>
<span style="background-color: white;">If it is done right red velvet can be good. The cream cheese frosting is the kicker if you ask me.</span><br />
<br />
I just think people think it is more special than it really is because it is red and titled "velvet"...wherever that comes from.<br />
<br />
So there is my little disclaimer. Perhaps it lends to why I found these to be decent....and not great. It must be me because this recipe is from Brown Eyed Baker and she is a reputable source for delectable sweets. These were also a hit with the red velvet lovers of the crowd...So I accept it...it's me.<br />
<br />
You win some, you lose some.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIQi4zXwIr-emKJbKBlwlXqOy_xBikcUlb00Miuugq3vwDDOXg742jcB1_93dX4_OkNdfNyMTCALHExcqcWL1X-rkXo28v1awTnTq7emt2o0ADmb6X9rQe9HecU7jhAD0OqjUjwgrgFo6/s1600/photo13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIQi4zXwIr-emKJbKBlwlXqOy_xBikcUlb00Miuugq3vwDDOXg742jcB1_93dX4_OkNdfNyMTCALHExcqcWL1X-rkXo28v1awTnTq7emt2o0ADmb6X9rQe9HecU7jhAD0OqjUjwgrgFo6/s320/photo13.JPG" width="240" /></a></div>
<b>Red Velvet Whoopie Pies</b><br />
From <a href="http://www.browneyedbaker.com/2011/02/10/red-velvet-whoopie-pies/">Browneyedbaker.com</a><br />
<br />
Ingredients:<br />
<br />
For the whoopies:<br />
3 cups all-purpose flour<br />
1/3 cup cocoa powder<br />
1 teaspoon baking powder<br />
½ teaspoon baking soda<br />
½ teaspoon salt<br />
½ cup unsalted butter, at room temperature<br />
½ cup vegetable shortening<br />
½ cup light brown sugar<br />
1 cup granulated sugar<br />
2 eggs<br />
2 teaspoons vanilla extract<br />
3 teaspoons red food coloring<br />
1 cup buttermilk<br />
<br />
For the cream cheese filling:<br />
4 ounces cream cheese, at room temperature<br />
4 tablespoons unsalted butter, at room temperature<br />
3½ cups powdered sugar<br />
1 teaspoon vanilla extract<br />
<br />
Directions:<br />
<div>
<br />
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.<br />
<br />
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.<br />
<br />
In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.<br />
<br />
Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.<br />
<br />
Using a spoon (or a medium cookie scoop, which is what I used), drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.<br />
<br />
While the cakes are cooling, prepare the filling… In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.<br />
<br />
To assemble: Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip (I used a #12 Wilton tip) to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.<br />
<br />
Storing: Assembled whoopie pies can be stored in an airtight container for up to 3 days. If you need to stack layers, place a piece of wax paper between layers.</div>Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-81571165768710700492012-06-17T20:17:00.002-04:002012-06-17T20:17:41.117-04:00Army Chow<div class="separator" style="clear: both; text-align: center;">
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I can't believe the words are coming off of my fingers but I have officially graduated college.<br />
<br />
6 years. Done.<br />
<br />
It is a surreal feeling. All I have known for the past 6 years is college and being a stressed out student. Now I am a professional sign language interpreter and actually have time to do things like read, or blog, or do nothing.<br />
<br />
I can do nothing if I want now.<br />
<br />
!<br />
<br />
This weekend I celebrated graduation with a few family members at a lake 2 hours from Columbus. It was a blast to throw back some margaritas, olive dip (to die for) and cupcakes.<br />
<br />
I can't think of anything better than enjoying a body of water with a few of the people who mean the most to you.<br />
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I thought I should post something that has always been a favorite of mine growing up. I don't know what it is because there is really nothing special about this recipe...but I've always loved it.<br />
<br />
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When I visit my grandparents in Minnesota and step into the familiar home and get a lung-full of that comforting smell that you can only describe by labeling it as Grandma's house, I immediately get a pang and yearning for German potato salad, German pancakes, fried bread and army chow.<br />
<br />
I believe this is something they would literally eat in the army. It is simple and no fuss and maybe that is what I like about it.<br />
<br />
Making this for that man of mine here in Columbus really made me miss eating it around the kitchen table I have known for years around the people I don't get to see enough.<br />
<br />
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<br />
<b>Army Chow</b><br />
Dame Good (family recipe)<br />
<br />
Serves 2-4<br />
<br />
Ingredients:<br />
<br />
4 slices of wheat bread, toasted<br />
1 can of reduced-fat cream of mushroom soup<br />
1 cup crumbled turkey sausage<br />
2 eggs<br />
2 egg whites<br />
1/2 tablespoon skim milk<br />
1/2 teaspoon hot sauce<br />
salt and pepper to taste<br />
<br />
Directions:<br />
<br />
In a medium-sized pot, heat the mushroom soup, turkey sausage, salt and pepper over medium heat.<br />
<br />
Combine the eggs, egg whites, milk, hot sauce, salt and pepper in a bowl and mix. Heat a skillet over medium heat and spray with cooking spray. Pour the egg mixture into the pre-heated skillet. Allow to cook for 2-5 minutes or until it begins to bubble on top and brown on the bottom.<br />
<br />
Carefully flip the egg and cook an additional 2-5 minutes.<br />
<br />
When the gravy is heated and the egg is cooked, divide the gravy evenly and pour over top of the toast. Divide the egg evenly and cut it into portions (I like to divide it into fours). Top the gravy with the egg and enjoy!<br />
<br />
<br />Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com2tag:blogger.com,1999:blog-4242986342757255068.post-15795841113471716292012-06-12T20:42:00.000-04:002012-06-27T21:38:17.747-04:00Green Olive Chicken<div class="separator" style="clear: both; text-align: center;">
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I have the Real Housewives of Orange County on right now. There is a lot of squealing and shrieking.<br />
<br />
I want it to stop but I can't look away.<br />
<br />
Help.<br />
<br />
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Once, I saw a recipe on some random food site and was excited when I saw that it was olive chicken. I love olives...and I love chicken! But I was disappointed when I saw the reviews.<br />
<br />
I think it had like 3 stars or something.<br />
<br />
Meaning it is time to take matters into my own hands.<br />
<br />
I threw this together. I found that I made a bit too much of the sauce and that it was just a little thin. I tried to counteract that with cornstarch and reduce the liquid content.<br />
<br />
Hopefully this is better.<br />
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<br />
<b>Green Olive Chicken</b><br />
Dame Good<br />
<br />
Ingredients:<br />
<br />
4 skinless, boneless chicken breasts<br />
1 tablespoon olive oil<br />
2 cloves of garlic, crushed<br />
1 bay leaf<br />
1/2 teaspoon dried thyme<br />
1/2 teaspoon oregano<br />
1/4 teaspoon dried mustard<br />
1/4 teaspoon celery salt<br />
1/2 cup pimento-stuffed green olives, chopped<br />
1 small onion, chopped<br />
1/2 cup dry white wine<br />
1/2 cup reduced-sodium chicken broth<br />
1 tablespoon lemon juice<br />
1 tablespoon olive juice (from jar)<br />
salt and pepper to taste<br />
2-3 tablespoons cornstarch<br />
<br />
Directions:<br />
<br />
Season chicken with salt, pepper, dried mustard and celery salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Remove chicken and set aside.<br />
<br />
Add wine, broth, olive and lemon juice to the skillet and let simmer for 2 minutes over medium heat. Add onion, olives, Add garlic, bay leaf, thyme, oregano, salt and pepper (to taste) and mix well, Let simmer for 5 minutes. Add chicken back into skillet.<br />
<br />
Reduce heat to low and simmer, uncovered, for 20 minutes or until chicken is cooked through. Flip the chicken halfway through. Remove bay leaf. Remove chicken and set aside. Add cornstarch to the sauce in the skillet and stir until thickened. Pour the thickened sauce over chicken serve.Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-34566223089324331212012-06-05T22:18:00.000-04:002012-06-05T22:18:03.380-04:00Turkey Sausage Pancakes<div class="separator" style="clear: both; text-align: center;">
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<br />
I am a huge fan of sweet and salty.<br />
<br />
When I go to the movies, I like to get a popcorn and pour an entire bag of peanut m&ms in it and shovel the salty sweet stickyness into my big mouth while watching the movie.<br />
<br />
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<br />
I'm also that weird person who dips their Wendy's french fries in my chocolate frosty. It's so good its gross.<br />
<br />
Makes sense yeah?<br />
<br />
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<br />
This is a crazy recipe I came up with that you will either love or you will hate. If you are strange like me and enjoy dipping your french fries into ice cream then try it. If not, maybe you should avoid this one.<br />
<br />
I like it. It reminded me of a McGriddle. That's another one of my sweet and salty guilty pleasures.<br />
<br />
Mmm...McGriddles...<br />
<br />
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<br />
<b>Turkey Sausage Pancakes</b><br />
Dame Good<br />
<br />
Ingredients:<br />
<div>
<br />
1 cup whole wheat flour</div>
<div>
1/4 cup all-purpose flour<br />
2 teaspoons baking powder<br />
1 egg<br />
1 cup skim milk, plus more if necessary<br />
1/2 teaspoon salt<br />
1 tablespoon artificial sweetener<br />
1/2 cup turkey sausage crumbles<br />
<br />
Directions:</div>
<div>
<br />
Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add sausage, and stir to incorporate.</div>
<div>
<br />
Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.<br />
<br />
Serve with sugar free syrup. </div>Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-53201852789319911182012-06-03T13:18:00.000-04:002012-06-03T13:21:30.230-04:00Slow Cooker Reuben Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSyE_H4O-QIym0x2yfknMj7rvjQfqE6uaXApTbJX2re3N9mTMFRY3VASvset8n297K7K96eGF8Fi7e4d2rXE0hkdhOIcywQehbQZzlM_ltkd1opt86pZql4Bk3tAm_ClvUCWhGAVSVNWG/s1600/photo5+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<br />
<div>
<br /></div>
<div>
I consider myself a hard worker. So sometimes I surprise myself.</div>
<div>
<br /></div>
<div>
Like the other day, I was a little taken aback with myself when I got extremely annoyed that I had to park down the street from my gym and walk a few extra minutes....to the gym. That's crazy talk.</div>
<div>
<br /></div>
<div>
Just now I restarted the dryer for the third time because I don't feel like folding my laundry. Let's face it, I probably wont feel like folding it at all today and will have had the dryer running for the entire day. Again, crazy talk.</div>
<div>
<br /></div>
<div>
Sometimes laziness just creeps up on me I suppose.</div>
<div>
<br /></div>
<div>
Crock pots are good for laziness. You just throw everything in the pot and wait...</div>
<div>
<br /></div>
<div>
Easy peasy.</div>
<div>
<br /></div>
<div>
Also, I was feeling too lazy to take a decent picture but reuben dip isn't very pretty anyway.</div>
<div>
<br /></div>
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<div>
<br /></div>
<b>Slow Cooker Reuben Dip</b><br />
<div>
Adapted from <a href="http://allrecipes.com/recipe/slow-cooker-reuben-dip/">Allrecipes.com</a></div>
<div>
<br /></div>
Ingredients:<br />
<div>
<br />
1 (16 ounce) jar sauerkraut, drained<br />
1 (8 ounce) package neaufchatel cream cheese, softened<br />
2 cups shredded Swiss cheese<br />
2 cups shredded cooked lean corned beef<br />
1/4 cup fat-free thousand island dressing<br />
<br />
Directions:</div>
<div>
<br />
In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.</div>Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-49419087174913320662012-05-30T19:32:00.003-04:002012-05-30T19:49:11.401-04:00S'mores Oatmeal<br />
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<br />
I have been sucked into yet another predictable season of 'The Bachelorette"...I know it's wrong, but I just don't wanna be right!<br />
<br />
I know every season is the same. There's the smooth talker whose too good to be true, and the weirdo who comes on with a weird prop or persona and the guy with the heart-wrenching story...it always ends the same with two strangers professing their undying love for each other and spout out empty promises about it lasting forever...when really I think only one season out of the 700 has lasted...and who knows how happy they are?<br />
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<br />
I know these things. I know it is cheesy and the dates are too out-of-this-world to be even somewhat realistic but man I love some cheese.<br />
<br />
I can't help but get excited to sit down on the couch with some sinful dessert and a cup of tea and my coziest sweats and dive in.<br />
<br />
I guess we'll call it a guilty pleasure.<br />
<br />
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<br />
We all know I have plenty of those. Ahem, shoes, chocolate, cheesecake, trashy tv, chocolate, my iPhone, chocolate, girly books...just to name a few.<br />
<br />
I guess this oatmeal is a little bit guilty too. Just a TAD. Or more than a tad. Whatev, have some while you watch "The Bachelorette"...you get my approval.<br />
<br />
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<br />
<b>S'mores Oatmeal</b><br />
Dame Good<br />
<br />
Ingredients:<br />
<br />
1/2 cup oats<br />
1/2 teaspoon vanilla extract<br />
1/2 cup water<br />
1/4 cup skim milk<br />
1 tablespoon dark chocolate chips<br />
1/4 cup mini marshmallows<br />
1 graham cracker sheet (2 squares), broken into pieces<br />
1 packet of splenda<br />
<br />
Directions:<br />
<br />
In a microwave-safe bowl combine oats, vanilla, water, milk and splenda. Microwave on high for 1 1/2-2 minutes, or until thickened.<br />
<br />
Stir in the chocolate chips, marshmallows and graham cracker pieces. (Don't let it sit too long or the graham crackers will get soggy. Uncool) Enjoy!<br />
<br />
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<br />
<br />Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-16436378416748350282012-05-28T19:02:00.003-04:002012-05-28T19:02:51.633-04:00Rosemary Hummus<div class="separator" style="clear: both; text-align: center;">
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<br />
I would first like to take a moment to thank the men and women who have/are/will serve/ing/ed in the military. Happy Memorial Day!<br />
<br />
I love days like Memorial Day...family and friends, cookouts, beer, the pool...it's great. It's even better when it is all done remembering those who have sacrificed their time and their lives to serve in this country.<br />
<br />
I couldn't imagine.<br />
<br />
For another type of holiday, Christmas to be exact, I attended a little cocktail party and someone brought rosemary hummus.<br />
<br />
I had never had it.<br />
<br />
It's pretty darn good.<br />
<br />
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<br />
<br />
I didn't think to ask where they had gotten it because I just assumed that I skimmed over it each time at the grocery store...my attention span is not all that impressive.<br />
<br />
I'm the type of person who goes to the grocery store, with a list mind you (I love lists), and as soon as the cashier grabs my first item for checkout I remember something I forgot...then when I am putting my groceries away at home I remember that other thing I forgot. It always happens.<br />
<br />
Well this rosemary hummus that had been on my mind all holiday season is literally nowhere to be found.<br />
<br />
I searched for a recipe I could make that does not have tahini because that stuff ain't cheap. Poor college student+ain't cheap= ain't happenin'<br />
<br />
I found this one and only recipe and proceeded with caution. It isn't exact, it's not quite the same but I don't hate it. Its good enough!<br />
<b><br /></b><br />
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<b><br /></b><br />
<b>Rosemary Hummus</b><br />
Adapted from <a href="http://allrecipes.com/recipe/fusion-hummus/detail.aspx?event8=1&prop24=SR_Title&e11=rosemary%20hummus&e8=Quick%20Search&event10=1&e7=Home%20Page">Allrecipes.com</a><br />
<br />
Ingredients:<br />
<br />
2 sprigs fresh rosemary<br />
1 clove garlic, peeled<br />
2 (15.5 ounce) cans garbanzo beans, drained<br />
1/4 cup olive oil<br />
2 tablespoons balsamic vinegar<br />
1/2 cup cold water<br />
1/4 teaspoon garlic powder<br />
1/4 teaspoon onion powder<br />
salt and pepper to taste<br />
<br />
Directions:<br />
<br />
Strip rosemary leaves from stems, discard stems, and place leaves in the bowl of a food processor. Add garlic and pulse until finely chopped. Pour in the garbanzo beans; process until evenly blended.<br />
<br />
With food processor running, slowly pour in the olive oil, scraping sides of the bowl as necessary. Pour in balsamic vinegar and process until evenly blended. Taste, and add more vinegar, 1 tablespoon at a time, as desired. Pour in the water and process to make a spreadable consistency. Add more water, 1 tablespoon at a time, if necessary. Season with salt and pepper to taste. Chill before serving.Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-80293418975880851512012-05-21T11:04:00.001-04:002012-05-21T11:10:01.099-04:00Snickerdoodle Blondies<div class="separator" style="clear: both; text-align: center;">
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<br />
I laid by the pool this weekend. With fun people and a drink in hand...<br />
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<br />
I needed that.<br />
<br />
I think I've been whining for months about wanting to escape to Mexico, or somewhere where the water is clear and the sand is white. I fantasize about getting away with that man of mine and having no worries for a few days.<br />
<br />
Well, sitting by the pool is the closest thing I can get for now and I shall take it!<br />
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It was a reminder that I have been hibernating for weeks though. Someone offered me their sunblock and I politely obliged stating "I don't really burn unless I'm in the sun for a couple days in a row". I looked real dumb when my shoulders were bright red after sitting in the sun for 45 minutes.<br />
<br />
I'll take that sunblock, thanks.<br />
<br />
Whoops. Someone needs to stop hiding from the sun.<br />
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I think it was December when I bought those Hershey's Cinnamon Chips. I have spent the last few months just staring at them wondering what the heck I should do with them. Why did I buy them? </div>
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Well, these blondies have been floating around the blog world for a while now and have been on my list. That man of mine loves cinnamony/snickerdoodley-like desserts so I thought I'd give em a try and add the cinnamon chips.</div>
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He loved 'em...what-d-ya know?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBAE-JL0IAHEI3JwfoFEMjFwjc7h-L5RsLOYDn6LQ2cyly-yxw6yA567wfTOUK0EN8wuhESk6FSbea3_UfaOnmgXkB1Ifmj9LIkiig4dQRmq2Z9TWH8NLGx9Z77VtlNZ6F4pgNnkVqExm/s1600/photo+(80).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBAE-JL0IAHEI3JwfoFEMjFwjc7h-L5RsLOYDn6LQ2cyly-yxw6yA567wfTOUK0EN8wuhESk6FSbea3_UfaOnmgXkB1Ifmj9LIkiig4dQRmq2Z9TWH8NLGx9Z77VtlNZ6F4pgNnkVqExm/s320/photo+(80).JPG" width="320" /></a></div>
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<br /></div>
<b><br /></b><br />
<b>Snickerdoodle Blondies</b><br />
Adapted from <a href="http://www.food.com/recipe/snickerdoodle-blondies-384800">Food.com</a><br />
<br />
Ingredients:<br />
<div>
<br />
2 2/3 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1 teaspoon cinnamon<br />
1 teaspoon kosher salt<br />
2 cups packed brown sugar<br />
1 cup butter, room temperature<br />
2 eggs, at room temperature<br />
1 tablespoon vanilla extract</div>
<div>
3/4 cup cinnamon chips<br />
2 tablespoons granulated sugar<br />
2 teaspoons cinnamon<br />
<br />
Directions:</div>
<div>
<br />
Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon and salt and set aside.<br />
<br />
In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.<br />
<br />
Stir in the flour mixture until well blended. Add cinnamon chips and stir just until combined. Spread evenly in prepared pan (it helps to use a greased spatula). Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.<br />
<br />
Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.</div>
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<br /></div>Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-44412646095113181702012-05-17T18:55:00.001-04:002012-05-17T18:55:04.614-04:00Pesto Chicken Pasta<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
I have this thing with pesto.<br />
<br />
I kind of love it.<br />
<br />
Ok, not kind of...I am absolutely in love with it.<br />
<br />
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<br />
<br />
How have I gone through 24 years of life without having had pesto pizza? Blasphemy, I tell you. I had pizza this year with pesto instead of pizza sauce for the first time ever...de-lish.<br />
<br />
Now, anytime I go to a pizza place, pesto pizza is the first thing I look for. Try it.<br />
<br />
You won't be disappointed.<br />
<br />
Anyway, I have a pathetic excuse for a food processor so I have yet to make my own pesto...I know, cover your eyes. BUT, the store bought stuff isn't half bad. In fact, its quite convenient to toss into pasta with some sun-dried tomatoes and Parmesan cheese for a quick dinner.<br />
<br />
Exhibit A.<br />
<b><br /></b><br />
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<b><br /></b><br />
<b><br /></b><br />
<b>Pesto Chicken Pasta</b><br />
Adapted from <a href="http://allrecipes.com/recipe/pesto-pasta-with-chicken/detail.aspx?event8=1&prop24=SR_Title&e11=pesto%20pasta%20chicken&e8=Quick%20Search&event10=1&e7=Home%20Page">Allrecipes.com</a><br />
<br />
Ingredients:<br />
<br />
1 (16 ounce) package whole grain pasta<br />
1 small onion, chopped<br />
1 teaspoon oil from sun-dried tomatoes, or olive oil<br />
2 cloves garlic, minced<br />
1 lb boneless skinless chicken breasts, cut into bite-size pieces<br />
1/4 teaspoon crushed red pepper flakes to taste<br />
1/4 cup oil-packed sun-dried tomatoes, drained and cut into strips<br />
3/4 cup pesto sauce<br />
1/4 cup reduced-fat Parmesan cheese<br />
salt and pepper to taste<br />
<br />
Directions:<br />
<br />
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.<br />
<br />
Heat oil in a large skillet over medium heat. Saute onion until tender, about 5 minutes. Then stir in chicken. Season with red pepper flakes, salt and pepper. Cook until chicken is golden, and cooked through. Add garlic and saute until fragrant, about a minute or so.<br />
<br />
In a large bowl, combine pasta, chicken, sun-dried tomatoes, pesto, and Parmesan cheese. Toss to coat evenly.Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-57188077885159524562012-05-14T10:12:00.000-04:002012-05-30T19:46:47.807-04:00Birthday Oreo Pudding "Cake"<div>
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<br />
Woe is me.<br />
<br />
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<br />
<br />
I meant to post this recipe way back when I was freaking out about the introduction of Birthday Cake Oreos...Perhaps the excitement caused me to go temporarily insane.<br />
<br />
If there are still boxes of those Birthday Cake Oreos to be found, or you still have a box waiting in your pantry (btw you must be crazy) then pay attention!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvM9hoG_YosAw1lICNlzoLEycoI0Z4IYHC8z6PvKf-jjeXNQ3xDg1eDo2XIVP4ZE4QFzqgaR-qTsxDekxO1ssbYTrBB9TdWL6fj3CTaIs3H99f5EM5KPvklsE4K6IIk0LQRM4erZWzysx/s1600/photo+(34).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvM9hoG_YosAw1lICNlzoLEycoI0Z4IYHC8z6PvKf-jjeXNQ3xDg1eDo2XIVP4ZE4QFzqgaR-qTsxDekxO1ssbYTrBB9TdWL6fj3CTaIs3H99f5EM5KPvklsE4K6IIk0LQRM4erZWzysx/s320/photo+(34).JPG" width="240" /></a></div>
<br />
<br />
I love Oreo desserts. Love them. When those Oreos came out I knew I had to come up with something. Since they taste kind of like cake batter I went that route...naturally.<br />
<br />
Anyway, who doesn't love Oreo/dirt pudding?<br />
<br />
Exactly. Well this version has cream cheese, cake batter and sprinkles.<br />
<br />
You're welcome.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Bee3N5A_XNA5WjL9EmO3YU4zKAmp3WTIdbTj-USyS-wTYYAFfvlAOjW_LM5WWWE47CqWczssQ2QuHCwfoaVGoCoDqkTQ0xM8YEfOuTE0is6LIT2IIyXRqBNkP3rUFrSis0HTYTBdybRp/s1600/photo+(49).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Bee3N5A_XNA5WjL9EmO3YU4zKAmp3WTIdbTj-USyS-wTYYAFfvlAOjW_LM5WWWE47CqWczssQ2QuHCwfoaVGoCoDqkTQ0xM8YEfOuTE0is6LIT2IIyXRqBNkP3rUFrSis0HTYTBdybRp/s320/photo+(49).JPG" width="320" /></a></div>
<br />
<br />
No, seriously. When I made this I could not get it in my mouth fast enough. I'm typically a slow eater but this little dessert made me abandon all reason and manners. I grabbed the biggest spoon I could find and went to town with a "pudding-eating-grin" on my face.<br />
<br />
I really want some now. Why did I have to eat all my oreos?!<br />
<br />
<div style="text-align: center;">
(BTW you can obviously still make this with regular Oreos, the bday ones just bump it up a notch)</div>
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<br />
<b><br /></b><br />
<b>Birthday Oreo Pudding "Cake"</b></div>
<div>
Dame Good</div>
<br />
Ingredients:<br />
<br />
<div>
1 (10.5 ounce) package birthday cake oreos (or regular if you cant find them)<br />
1/4 cup light butter<br />
1 (16 ounce) container fat-free frozen whipped topping, thawed<br />
2 (8 ounce) packages neaufchatel cream cheese<br />
1 cup confectioners' sugar<br />
2 cups skim milk<br />
1 (3.5 ounce) package fat-free sugar-free instant vanilla pudding mix<br />
1/4 cup yellow cake mix (dry)<br />
1/2 cup sprinkles<br />
<br />
Directions:<br />
<div>
<br />
Crush cookies into bite size pieces. Reserve 3/4 cup for top. Melt butter and mix with rest of cookies. Press into 8x8 (or 9x9) pan. Put in freezer for 5 minutes.</div>
<div>
<br />
Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.</div>
<div>
<br />
Prepare instant pudding with the milk according to package directions. Add cake mix and 1/4 cup sprinkles to the pudding. Spread the pudding over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookie and sprinkles. Keep cake refrigerated.<br />
<br />
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</div>Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-87781883612835822812012-05-13T18:50:00.001-04:002012-05-13T18:50:11.928-04:00White Bean Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
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<br />
Cinco De Mayo was last week. Sadly, I am guilty of taking advantage of any type of holiday to drink festive drinks and overeat festive food.<br />
<br />
Mexican food is my favorite so you know I threw on a party hat.<br />
<br />
One thing about Mexican, particularly when you go to a restaurant, is that it is rarely "light" and I like to eat "light" so I can eat a lot...because I rarely know when to stop.<br />
<br />
Well maybe I know...but I am rarely willing to stop.<br />
<br />
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<br />
There's nothing like an endless supply of restaurant chips and salsa and margaritas the size of your head to make being healthy and thin seem obsolete and irrational.<br />
<br />
Lucky for me, I can always turn to a Skinnytaste recipe and know it will not only taste good and unhealthy. But its healthy...booyah!<br />
<br />
Ps. I have had to respell "restaurant" more times than I should be willing to admit during this post. I can't ever seem to get that word right...grrr....<br />
<br />
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<br />
<b>White Bean Chicken Enchiladas</b><br />
From <a href="http://www.skinnytaste.com/2010/06/chicken-and-white-bean-enchiladas-with.html">Skinnytaste.com</a><br />
<br />
Ingredients:<br />
<br />
For the Chicken and White Bean Filling:<br />
1 tsp olive oil<br />
1/4 cup minced white onion<br />
2 cloves garlic, minced<br />
1 can (4.5 oz) chopped green chiles<br />
15.5 oz can Navy beans (or Cannellini beans)<br />
8 oz cooked shredded chicken breast<br />
1/3 can water<br />
1 chicken bullion<br />
1 tsp cumin<br />
<br />
For the Green Chile Enchilada Sauce:<br />
1 tsp butter<br />
1/2 cup chopped white onion<br />
2 tbsp flour<br />
1 cup fat free chicken broth<br />
7 oz can chopped green chile<br />
2 jalapeños, chopped <br />
salt<br />
1/2 cup light sour cream<br />
3/4 cup reduced fat Mexican cheese<br />
8 medium low carb tortillas<br />
chopped fresh cilantro and scallions <br />
<br />
Directions:<br />
<br />
Preheat oven to 375°.<br />
<br />
For the Filling:<br />
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.<br />
<br />
Green Chile Enchilada Sauce: <br />
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.<br />
<br />
Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.<br />
<br />
Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com1tag:blogger.com,1999:blog-4242986342757255068.post-81608114685504347372012-05-09T21:19:00.001-04:002012-05-09T21:23:49.327-04:00Cinnamon Sugar Donut Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmTtdv2ZQQV3UbJpURMWm5xdKLWB_B_uCKyWonKLhndCXaL-EtwyQ7vj4xaaE3xvEtncIqVqtvw_jaw47hB3BP7Xr2FS8oM8PL1MogkvPcm7DS3CRG7QKKhEknO9FEpdl7wgylX4Grc0_/s1600/photo+(102).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmTtdv2ZQQV3UbJpURMWm5xdKLWB_B_uCKyWonKLhndCXaL-EtwyQ7vj4xaaE3xvEtncIqVqtvw_jaw47hB3BP7Xr2FS8oM8PL1MogkvPcm7DS3CRG7QKKhEknO9FEpdl7wgylX4Grc0_/s320/photo+(102).jpg" width="320" /></a></div>
<br />
In high school I worked at Tim Horton's.<br />
<br />
In high school I also had an insanely fast metabolism. I would eat donuts like it was my job...not sure it was an official part of my job but I sure acted like it.<br />
<br />
I could pop donut hols in my mouth fresh out of the oven one after the other without the worry of being in danger of suffering severe punishment to my hips.<br />
<br />
Now, not so much.<br />
<br />
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<br />
<br />
I don't buy donuts now. Why? Because it would be ugly. But I crave them.<br />
<br />
I usually slow down a touch when I pass them at the grocery store...let myself drool a little bit then whine to myself about how I miss the days of being able to scarf down a meal from taco bell, followed by a coke and finished off with some chocolate cake without suffering any repercussions whatsoever.<br />
<br />
Getting old is dumb.<br />
<br />
I have stumbled across many options and recipes that soften the metabolism blow a bit. Sure, I can't have a deliciously greasy and sugary donut now without it immediately following an intense pang of guilt and a tear or two or two hundred. But...BUT, I can opt to make these muffins that are as close as I can get to feeling content about it.<br />
<br />
These muffins remind me of those sugared donut holes. (donut, doughnut? I'll never know). Are they the perfect recreation or substitute? Well, no (these are baked, not fried like those crack-laced baked breakfast treats we all know and love)...but they're good for those days when you know you don't deserve a treat because you have skipped the gym for 3 <strike>weeks</strike> days straight but you WANT a treat.<br />
<br />
Have at it.<br />
<br />
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<br />
<b><br /></b><br />
<b>Cinnamon Sugar Donut Muffins</b><br />
Adapted from <a href="http://sweetpeaskitchen.com/2011/05/28/cinnamon-sugar-doughnut-muffins/">Sweetpeaskitchen.com</a><br />
<br />
Ingredients:<br />
<br />
1 cups all-purpose flour<br />
3/4 cups whole wheat flour<br />
1 1/2 tsp baking powder<br />
1/2 teaspoon salt<br />
1/2 teaspoon nutmeg<br />
1/4 teaspoon cinnamon<br />
1/3 cup canola oil<br />
3/4 cup white sugar<br />
1 egg<br />
3/4 cup skim milk<br />
<br />
For the Coating:<br />
1/2 cup melted light butter or spread<br />
3/4 cup white sugar<br />
1 teaspoon cinnamon<br />
<br />
Directions:<br />
<br />
Preheat oven to 350 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.<br />
<br />
In a large bowl whisk together flour, baking powder, salt, nutmeg and cinnamon.<br />
In small bowl whisk together oil, sugar, egg and milk.<br />
<br />
Add liquid ingredients to dry ingredients and stir until just combined. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 22 to 24 minutes, rotating halfway through baking time.<br />
<br />
While the muffins are baking, combine sugar and cinnamon in a medium-sized bowl. Place melted butter in a small bowl. Once baked, shake muffins out immediately and while hot, dip in melted butter, then roll in sugar and cinnamonMiss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-21504327727513066502012-05-06T19:51:00.001-04:002012-05-06T19:51:26.365-04:00Buffalo Chicken Lasagna<div class="separator" style="clear: both; text-align: center;">
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<br />
I've been making up crazy recipes lately.<br />
<br />
I'm kinda liking it.<br />
<br />
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<br />
I made this buffalo chicken lasagna and loved it...s'mores oatmeal, fluffernutter oatmeal, reuben quesedillas, turkey sausage panakes...I must have gotten some kind of creative bug.<br />
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<br />
Buffalo chicken anything seems to be huge right now. I'm loving it because I have always been a huge fan of buffalo chicken. I can't open a bag of buffalo chicken pretzel crips without devouring the whole bag. Whoops.<br />
<br />
I don't know about <a href="http://www.thetastespot.com/the-taste-spot/2011/11/buffalo-chicken-shake.html">this</a> though. A buffalo chicken milkshake?! I like weird things but this may be a little too weird. Has anyone tried it? You are a brave soul if you have.<br />
<br />
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<br />
<br />
<b>Buffalo Chicken Lasagna</b><br />
Dame Good<br />
<br />
Ingredients:<br />
<br />
9 whole-wheat lasagna noodles (about 3/4 pound) <br />
2 teaspoons olive oil <br />
1 small onion, chopped<br />
1 clove garlic, minced<br />
2 lbs chicken breast, cooked and shredded<br />
1/2 teaspoon salt <br />
2 cups buffalo sauce (get the mildest version)<br />
2 cups fat-free ranch, or blue cheese dressing <br />
1/2 cup fat-free greek yogurt<br />
1 (15-ounce) container part-skim ricotta cheese <br />
8 ounces reduced-fat crumbled blue cheese<br />
1 egg, lightly beaten<br />
1 1/2 cups celery, chopped fine <br />
Freshly ground black pepper <br />
1/2 cup reduced-fat grated Parmesan <br />
1 1/2 cups shredded part-skim mozzarella cheese <br />
1 cup scallions, chopped <br />
<br />
Directions:<br />
<br />
Preheat the oven to 375 degrees F. <br />
<br />
Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.<br />
<br />
In a separate bowl, combine the buffalo sauce, ranch and greek yogurt. Mix well. <br />
<br />
Heat the oil in a large saute pan over medium-high heat. Add the onion and celery and cook, stirring occasionally, about 5 minutes. Add garlic. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the buffalo and ranch sauce and simmer for 2 minutes. Add shredded chicken.<br />
<br />
In a medium bowl combine the ricotta cheese, blue cheese crumbles, egg, the rest of the salt and pepper. <br />
<br />
Spread 1 cup of buffalo ranch sauce on the bottom of a 9 by 12-inch baking dish. Layer 3 noodles on top of the sauce and spread half of the ricotta mixture. Spread half a cup of buffalo ranch chicken on that. Repeat a second layer again with 3 noodles, the other half of ricotta and half a cup of sauce. Layer the final 3 noodles on top of that. Spread the remaining 1/2 cups of sauce over the lasagna rolls. Top with the cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.<br />
<br />
Top with scallions.Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-69216539667595458772012-05-02T20:08:00.000-04:002012-05-13T18:18:55.468-04:00Carrot Cake Oatmeal<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5ruMDx2diLvaB2tlVFlrm5YyLG_AbTqOc9k9GH9Sk5DflyTmfv8NlOFQQ8797I4PM0oVYN2fMdajSm_e8k3dzt8JcJ1p-qRFyVItl6FJJaACzs18ULFvCT0bROAXUNJ1YSnUBuyisRV3/s1600/photo103+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5ruMDx2diLvaB2tlVFlrm5YyLG_AbTqOc9k9GH9Sk5DflyTmfv8NlOFQQ8797I4PM0oVYN2fMdajSm_e8k3dzt8JcJ1p-qRFyVItl6FJJaACzs18ULFvCT0bROAXUNJ1YSnUBuyisRV3/s320/photo103+(2).jpg" width="242" /></a></div>
<br />
I wish I could claim this as my idea.<br />
<br />
Carrot cake oatmeal is kinda genius no?<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXOSETKmoREblWCluh5DgrGnEQh6NEynems3T81mBSJvB3QzQWbvczLPigOI_jKpsC_tgs2w24OQPNvq8hDU46rRT59coG1Llh0G8egWa2RDrqr1KXFCmlS5ByX4od-WJZ7qy_mhHNpmL/s1600/photo104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXOSETKmoREblWCluh5DgrGnEQh6NEynems3T81mBSJvB3QzQWbvczLPigOI_jKpsC_tgs2w24OQPNvq8hDU46rRT59coG1Llh0G8egWa2RDrqr1KXFCmlS5ByX4od-WJZ7qy_mhHNpmL/s320/photo104.JPG" width="240" /></a></div>
<br />
My boss actually gave me the idea. She told me how she came across a recipe for carrot cake oatmeal online somewhere and I decided to come up with my own.<br />
<br />
Because I'm <strike>stubborn</strike> dangerous like that.<br />
<br />
I actually never liked the idea of carrot cake until I tried one of the carrot cake cupcakes with cream cheese frosting at the bakery...um...yum! As a kid, I thought the idea was gross. Carrots in a cake? No thank you!<br />
<br />
Now, I take that back. Please put carrots in my cake. Anyone?<b><br /></b><br />
<br />
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<br />
<br />
<b>Carrot Cake Oatmeal</b><br />
Dame Good<br />
<br />
Ingredients:<br />
<br />
1/2 cup oats<br />
1/2 cup water<br />
1/4 cup skim milk<br />
1-2 teaspoons brown sugar<br />
1/4 teaspoon cinnamon<br />
1/4 cup carrots, shredded<br />
2 tablespoons walnuts, chopped<br />
2 tablespoons raisins<br />
2 tablespoons shredded coconut<br />
1 tablespoon plain greek yogurt<br />
1 packet of splenda (optional, if you would like more sweetness)<br />
<br />
Directions:<br />
<br />
Combine all ingredients in a microwave-safe bowl. Microwave for 1 1/2-2 minutes or until thickened. Enjoy!Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-16102010536200893712012-04-29T22:31:00.000-04:002012-04-29T22:38:25.184-04:00Breakfast Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjOTUH9KobdwReqWg9Ba2st87U-j-yyZNH0o6KsW_UDQqT0wVSaNHxikj1SBmp_jiv2ezLARUZU8FkabcLtED6eyX9CBHUliChrhY0PDqbw00qV4sSk-7TnytQjq7n8KK8Yb5DqLJJorv/s1600/DSC08999+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjOTUH9KobdwReqWg9Ba2st87U-j-yyZNH0o6KsW_UDQqT0wVSaNHxikj1SBmp_jiv2ezLARUZU8FkabcLtED6eyX9CBHUliChrhY0PDqbw00qV4sSk-7TnytQjq7n8KK8Yb5DqLJJorv/s400/DSC08999+%25282%2529.JPG" width="304" /></a></div>
I have fallen off the radar yet again.<br />
<br />
I don't want to neglect the blog but sometimes I have no choice.<br />
<br />
Life sure has kept me busy.<br />
<br />
I have been training for a new job that is actually in my career field (exciting!) My newest "internship" has kept me quite busy. Not to mention this is my last quarter of college ever (Dear God I hope so. 6 years is far too much).
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It's been a good kind of busy.<br />
<br />
I've been working hard.<br />
<br />
In fact, one thing that I have been devoting so much time to is an assignment where we had to interpret a song. I, of course, go and pick a really hard song because I wanted a challenge. Challenge it was. Indeed.<br />
<br />
Everyone and their mother has seen it now so I suppose I can share it here...this is proof that I have been busy!<br />
<br />
It is not perfect. It is far from perfect. But I am proud that I was able to stand up there without fainting from nervousness...<br />
<br />
<a href="http://www.youtube.com/watch?v=aJ2xHK9h9vU">Me interpreting "Love the Way You Lie" by Eminem...eek!</a><br />
<br />
Please don't laugh :/<br />
<br />
Anyways. Food. Here's some!
<br />
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<b>Breakfast Casserole</b><br />
Adapted from <a href="http://allrecipes.com/recipe/christmas-breakfast-sausage-casserole/detail.aspx?event8=1&prop24=SR_Title&e11=breakfast%20casserole&e8=Quick%20Search&event10=1&e7=Recipe">Allrecipes.com</a><br />
<br />
Ingredients:<br />
<br />
1 pound ground turkey sausage<br />
1 teaspoon mustard powder<br />
4 eggs, beaten<br />
2 cups skim milk<br />
6 slices wheat bread, toasted and cut into cubes<br />
8 ounces reduced-fat Cheddar cheese, shredded<br />
1 small onion, chopped
salt and pepper to taste<br />
1/2 cup green onions, chopped (optional)<br />
<br />
Directions:<br />
<br />
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. Add onions to the pan and cook about 5 minutes.<br />
<br />
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, onion, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish.<br />
<br />
Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.<br />
<br />
Top with green onions.Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-30444074318679087732012-04-15T17:23:00.000-04:002012-04-15T17:23:17.987-04:00Pumpkin Roll Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhti9tUbzIslMrlrXPDcz6tpAQ55yQv8HrjMbV_5_cSu2zAph6Kkk_Grw1p-QMH6lJ_Pj534NMkFh7rxksZQtmmDrtOPPfWvSyyNnZ_-z9q2HhAMWJLVCKv3oq_lWwtzyZUYi-geEbalktw/s1600/dsc09104+%25282%2529.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="304" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhti9tUbzIslMrlrXPDcz6tpAQ55yQv8HrjMbV_5_cSu2zAph6Kkk_Grw1p-QMH6lJ_Pj534NMkFh7rxksZQtmmDrtOPPfWvSyyNnZ_-z9q2HhAMWJLVCKv3oq_lWwtzyZUYi-geEbalktw/s400/dsc09104+%25282%2529.jpg" /></a></div><br />
I have an intense itch to go shopping...<br />
<br />
Unfortunately, I don't have the appropriate funds to scratch this itch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZFmgIlw2_WKQWgbLWzGGlWJy_q7zr2zWGRWtk7cioIV-4nPeguij-_90YGflfPP2DTDq1iJAnFL4VEAfdlVyLJNKczr2aO42yn7qXNZN0VOxZLHpOwlIVhyphenhyphenr0dg_T5fePr4kOviaypgg/s1600/DSC09099.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZFmgIlw2_WKQWgbLWzGGlWJy_q7zr2zWGRWtk7cioIV-4nPeguij-_90YGflfPP2DTDq1iJAnFL4VEAfdlVyLJNKczr2aO42yn7qXNZN0VOxZLHpOwlIVhyphenhyphenr0dg_T5fePr4kOviaypgg/s400/DSC09099.JPG" /></a></div><br />
Maybe it's the warm breeze outside right now or the sunshine that is giving me the urge to buy a bunch of spring-friendly clothes that are pastel/neon-colored and flowy.<br />
<br />
My wardrobe is suddenly boring to me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PEgOjliZZRB_66sxdat2zzjF8lLaYb38vs0CAloEJoLUPoYAH_l7_EVZsS37ok8Bm8ABlG_F5BD0pKIyHfWK14Vkji2TUS9phxIeGtM8Bn-xJYZGjual6gTDI8vb52nbbYGPGbRgF1_z/s1600/DSC09106.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PEgOjliZZRB_66sxdat2zzjF8lLaYb38vs0CAloEJoLUPoYAH_l7_EVZsS37ok8Bm8ABlG_F5BD0pKIyHfWK14Vkji2TUS9phxIeGtM8Bn-xJYZGjual6gTDI8vb52nbbYGPGbRgF1_z/s400/DSC09106.JPG" /></a></div><br />
My only resort is to "fake shop"...which is essentially torture but I do it anyway. I obsessively add articles of clothing and various accessories to my virtual wishlist's as if I may magically inherit a large sum of money that I could apply to my urge to shop.<br />
<br />
Here's hoping.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EkDP3xHTjZb9vQ8SiRcRiBLfWggHkX8dd4jJ4p1Ctv0BSf8hzJNlNlDAev5vCb3_KfxElDxa_jLIcWTD2hd9qSG1pW9gT5_61ABV34lJnO6O8KmLM6-6jXENGKDT3vJl2T6qAI3V1VX_/s1600/DSC09108.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EkDP3xHTjZb9vQ8SiRcRiBLfWggHkX8dd4jJ4p1Ctv0BSf8hzJNlNlDAev5vCb3_KfxElDxa_jLIcWTD2hd9qSG1pW9gT5_61ABV34lJnO6O8KmLM6-6jXENGKDT3vJl2T6qAI3V1VX_/s400/DSC09108.JPG" /></a></div><br />
<b>Pumpkin Roll Bars</b><br />
From <a href="http://www.sixsistersstuff.com/2011/11/cream-cheese-pumpkin-roll-bars.html">Sixsistersstuff.com</a><br />
<br />
Ingredients:<br />
<br />
Cake<br />
6 tablespoons unsalted butter, melted<br />
1 1/2 cups granulated sugar <br />
2 large eggs <br />
1 (15 oz.) can pumpkin <br />
1/4 cup water <br />
2 cups all-purpose flour <br />
2 teaspoons ground cinnamon<br />
1/2 teaspoon ground cloves<br />
1/2 teaspoon ground ginger<br />
1/2 teaspoon ground nutmeg<br />
1 teaspoon vanilla <br />
1 teaspoon baking soda <br />
1/2 teaspoon baking powder <br />
1/4 teaspoon salt<br />
<br />
Cream Cheese Filling<br />
8 ounces cream cheese, softened <br />
1/4 cup granulated sugar <br />
1/2 teaspoon vanilla <br />
1 large egg<br />
<br />
Directions:<br />
<br />
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.<br />
<br />
In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com3tag:blogger.com,1999:blog-4242986342757255068.post-44575447354649478582012-04-10T20:25:00.000-04:002012-04-10T20:25:25.857-04:00Molten Chocolate Cake for Two<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fWThs7z_sXCWe52u4RxS3mB4Ngo3pAhJESFFFEqzo1eMmxSncSMVojef9Su6ZWRL535GX8HTiAPWB19F8AmxBpAyxOROtn0OL7l-MfWcP8GlT2KoistZRTDkihL1Q3ha20851Lrr11xd/s1600/dsc09085+%25282%2529.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="304" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fWThs7z_sXCWe52u4RxS3mB4Ngo3pAhJESFFFEqzo1eMmxSncSMVojef9Su6ZWRL535GX8HTiAPWB19F8AmxBpAyxOROtn0OL7l-MfWcP8GlT2KoistZRTDkihL1Q3ha20851Lrr11xd/s400/dsc09085+%25282%2529.jpg" /></a></div><br />
That man of mine is in Vegas with the guys...<br />
<br />
Yes, it's scary.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WPuW7L2EjOAQiFQPxjZ9lrx2vN4VKIcnLRDeaoZdkjFUcH8_cDUpGOO722t4dUM5vLNcuhfskzAAGfcsHfCYQg-TuGWTtGrzhcwxhvFAYNKhoq3hYAoWdoH3Kl50Woys5iLEZQOrTq4Z/s1600/DSC09081.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WPuW7L2EjOAQiFQPxjZ9lrx2vN4VKIcnLRDeaoZdkjFUcH8_cDUpGOO722t4dUM5vLNcuhfskzAAGfcsHfCYQg-TuGWTtGrzhcwxhvFAYNKhoq3hYAoWdoH3Kl50Woys5iLEZQOrTq4Z/s400/DSC09081.JPG" /></a></div><br />
But he works so hard, he deserves to play hard every now and then know what I'm sayin'?<br />
<br />
It just means sleepless nights and lots of wine for the girlfriend...but relationships sometimes require sacrifices right?<br />
<br />
One more day and I can sleep again. ;)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHM3i0pUM3ZSOG4rDQPfroiFA1jEwwjFSkL135dII5gFBQ7Ezx5UlDqg0HrNq4jZw6uPCBBqt7jU_VwQV0IFCQqWFNH_cRDZo3bA4z_Tn_JcIr9qHCw68JLpwQ9qaQ1j9KUoazdF4jYrd8/s1600/DSC09084.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHM3i0pUM3ZSOG4rDQPfroiFA1jEwwjFSkL135dII5gFBQ7Ezx5UlDqg0HrNq4jZw6uPCBBqt7jU_VwQV0IFCQqWFNH_cRDZo3bA4z_Tn_JcIr9qHCw68JLpwQ9qaQ1j9KUoazdF4jYrd8/s400/DSC09084.JPG" /></a></div><br />
I bring him up because this dessert was how we ended our Valentine's dinner this year. I'm the chocolate freak but even he floated out of his chair a bit after taking a bite into this.<br />
<br />
What's great is this is a recipe for two.<br />
<br />
Cute right?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXgGwjAqrPUQdEbkd8gG-TPQChX2dwXulnz-HzdIMu-sLKctE6o7wtGCD14WnhMkyoxlQXPNTqzAgndLAnN-Gep0Y6QJV2Vx6pQE5HZgoe2fRF_q1vRPdaJSQJix-Q7uktNo5LREYSduJ/s1600/DSC09087.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXgGwjAqrPUQdEbkd8gG-TPQChX2dwXulnz-HzdIMu-sLKctE6o7wtGCD14WnhMkyoxlQXPNTqzAgndLAnN-Gep0Y6QJV2Vx6pQE5HZgoe2fRF_q1vRPdaJSQJix-Q7uktNo5LREYSduJ/s400/DSC09087.JPG" /></a></div><br />
<b>Molten Chocolate Cake for Two</b><br />
From <a href="http://traceysculinaryadventures.blogspot.com/2011/01/molten-chocolate-cakes-for-two.html">Traceysculinaryadventures.blogspot.com</a><br />
<br />
Ingredients:<br />
<br />
2 tablespoons unsalted butter, at room temperature<br />
2 oz bittersweet or semisweet chocolate, chopped<br />
1/4 teaspoon vanilla extract<br />
1 large egg, at room temperature<br />
2 tablespoons granulated sugar<br />
pinch of salt<br />
1 tablespoon all-purpose flour<br />
cocoa powder (for the ramekins)<br />
confectioners' sugar (for dusting, optional)<br />
<br />
Directions:<br />
<br />
Preheat oven to 400 F. Generously butter two 6-oz ramekins and dust them with cocoa powder. <br />
<br />
Place the butter and chocolate in a microwave-safe bowl and microwave until melted and smooth. I like to do 30-second bursts at 50% power and stir in between each. In total, it'll probably take about 1 1/2 - 3 minutes, depending on your microwave.<br />
<br />
In a medium bowl, beat the egg with a hand mixer on medium-low speed until foamy, about 1 minute. Increase the mixer speed to medium-high and continue to beat until the egg forms soft, billowy mounds, about 1 minute. Still beating, gradually add the sugar and salt. Once incorporated, beat for another 5-10 minutes, until the mixture is very thick and pale yellow in color.<br />
<br />
Use a rubber spatula to transfer the egg mixture to the bowl containing the melted butter and chocolate. Sift the flour over the top, then use a rubber spatula to gently fold everything together, just until incorporated. <br />
<br />
Divide the batter between the prepared ramekins, smoothing the tops with your spatula. Put the ramekins on a rimmed baking sheet and bake for 10-13 minutes, or until the cakes have puffed slighty and jiggle just a bit in the center when gently shaken. Immediately upon removing the cakes from the oven, run a knife around the edges of the ramekins. Invert the ramekins onto serving plates and let them sit for about 1 minute or so, until the cakes release from the ramekins. Remove the ramekins and, if using, dust the cakes with confectioners' sugar then serve immediately.Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-32839435667568337702012-04-07T21:14:00.000-04:002012-04-07T21:14:01.156-04:00Easter Bark<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZ8RcpuVV0aoHZQuHGFUH4fhsNuDK0Q8tcKRC69Q-hNUKNpXEFlPIG5qwisfNya5Sf9n8Vsk2eXUZvKVNqKCjegehzETSBh3iGZ80iGRBCAxOY3e5cxC4nV8UzYgXrdazvLM710Ox5cdx/s1600/photo+%252888%25292+%25282%2529.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZ8RcpuVV0aoHZQuHGFUH4fhsNuDK0Q8tcKRC69Q-hNUKNpXEFlPIG5qwisfNya5Sf9n8Vsk2eXUZvKVNqKCjegehzETSBh3iGZ80iGRBCAxOY3e5cxC4nV8UzYgXrdazvLM710Ox5cdx/s400/photo+%252888%25292+%25282%2529.jpg" /></a></div><br />
Happy Easter weekend everybody!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AKoWfj3FbMby3uFnlDTQCD6kDYDFECIHn4WRz6mXc5NB4RGDmGKoSEKySYlqqiPzOgKf6aFpHJGp1mhcMC3EZnbewEFj-aAkzkbFm9WmNGA9Xbi30aey5PeVGZwQWsqPWHuo9JnjXshW/s1600/photo+%252888%25294.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AKoWfj3FbMby3uFnlDTQCD6kDYDFECIHn4WRz6mXc5NB4RGDmGKoSEKySYlqqiPzOgKf6aFpHJGp1mhcMC3EZnbewEFj-aAkzkbFm9WmNGA9Xbi30aey5PeVGZwQWsqPWHuo9JnjXshW/s400/photo+%252888%25294.JPG" /></a></div><br />
I hope everyone has a wonderful holiday...with lots of food. Lots.<br />
<br />
Ham. Candy. Lamb. Candy. Candy. All the above.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGlnKI68VScqWrnY6NBwZI4mWjunp6yuQ1RQaTUy_N0w28aS3gBAFS2Sthj1gAJBtafVz0kS9uM0MrjXKtQa4IrXn2RQgiMm4mbG8yiDYi5S0F4qiKl2hspLnQz_N4uq6MohmPPX5zvEP/s1600/photo+%252888%25295.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGlnKI68VScqWrnY6NBwZI4mWjunp6yuQ1RQaTUy_N0w28aS3gBAFS2Sthj1gAJBtafVz0kS9uM0MrjXKtQa4IrXn2RQgiMm4mbG8yiDYi5S0F4qiKl2hspLnQz_N4uq6MohmPPX5zvEP/s400/photo+%252888%25295.JPG" /></a></div><br />
If you're still trying to throw together something last-minute and quick (much like myself) then this may be a good option for you. This takes about 5 minutes to whip together and look how festive it is!<br />
<br />
It screams "Easter"! And "eat me, I'm delicious and all pastel-y"!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9jbI2TEivDsIS0fFSmRGh4H47oPIexDsawti_ZKerBKUC8HEq82CMY_mc_26dJ8BmYy-guyht0LgwiYM3oLsexTa-i6mAxC2okzZa3jNf6-t0HV8mAn86apWvgzdr6eWPePTRWvtZQJv/s1600/photo+%252888%25296.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9jbI2TEivDsIS0fFSmRGh4H47oPIexDsawti_ZKerBKUC8HEq82CMY_mc_26dJ8BmYy-guyht0LgwiYM3oLsexTa-i6mAxC2okzZa3jNf6-t0HV8mAn86apWvgzdr6eWPePTRWvtZQJv/s400/photo+%252888%25296.JPG" /></a></div><br />
<b>Easter Bark</b><br />
Adapted from <a href="http://www.yourhomebasedmom.com/bunny-cookie-bark/">yourhomebasedmom.com</a><br />
<br />
Ingredients<br />
<br />
14 whole Golden Oreos, broken up.<br />
1 C pretzels, broken into pieces<br />
1 lb. white chocolate, almond bark or melts found in the bulk food section<br />
1 C Easter peanut M & M's<br />
1/2 C Easter pretzel M & M's<br />
Pastel-Colored or Easter themed sprinkles<br />
<br />
Directions:<br />
<br />
Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and about 3/4 C of the M & M's onto the waxed paper.<br />
<br />
Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.<br />
<br />
Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly.Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden.<br />
<br />
Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces.<br />
<br />
Store in air tight container.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvl4ZJjXMkUu0MpjZZJb65ZExx0USgWfZwq2aSJijNQdEwxrIBxg6Mg8ZOtZvGMPui0xtJx8GgM9yNOzDsCbrBLIEnY3xw_waQ2kZJsJN9n1wOrwb_bkbbMY2XtyyIdoExQvvz3RpH3zIH/s1600/photo+%252888%25297.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvl4ZJjXMkUu0MpjZZJb65ZExx0USgWfZwq2aSJijNQdEwxrIBxg6Mg8ZOtZvGMPui0xtJx8GgM9yNOzDsCbrBLIEnY3xw_waQ2kZJsJN9n1wOrwb_bkbbMY2XtyyIdoExQvvz3RpH3zIH/s400/photo+%252888%25297.JPG" /></a></div>Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com2tag:blogger.com,1999:blog-4242986342757255068.post-21608434903708201742012-04-04T20:16:00.001-04:002012-04-04T20:17:32.950-04:00Breakfast Muffin Cups<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaVtQIrofjLMM7ZGuqXQrw9W17NxO7MjHabGvFiSslf16iT3k28lQ70ZW85QMfqZ-hQka0eoqkvt87C8t-7ir_3-PdE7YHqFQQdSvCiMlDKQkkr2lLIkakD5sX3ak0cfxchJTa_DStTKo/s1600/DSC09047+%25282%2529.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="304" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaVtQIrofjLMM7ZGuqXQrw9W17NxO7MjHabGvFiSslf16iT3k28lQ70ZW85QMfqZ-hQka0eoqkvt87C8t-7ir_3-PdE7YHqFQQdSvCiMlDKQkkr2lLIkakD5sX3ak0cfxchJTa_DStTKo/s400/DSC09047+%25282%2529.JPG" /></a></div><br />
Yesterday was my baby's 2nd birthday!<br />
<br />
Don't get it twisted...my "baby" is a 21 pound Pug. <br />
<br />
I can't get over how quickly they grow up! It seems like just yesterday that I could hold him in the palm of my hand :(<br />
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See? He really IS a baby!<br />
<br />
I felt kind of bad because I had absolutely no free time to bake him any special treats or anything so I resorted to giving him an abundance of treats...not the best idea with pugs but hey, birthdays only happen once a year right?!<br />
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LOTS of treats...<br />
<br />
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<br />
Something that I find to be a wonderful "treat" is a hearty, wholesome breakfast. The kind that makes you actually WANT to get out of bed in the morning.<br />
<br />
I don't know about anyone else but I generally shout out a bunch of profanity (in my head usually) when I hear my alarm go off. It can be 6:00 AM or 11:00 AM, it doesn't matter. BUT. Yes, there's a but. BUT if I know there is a good breakfast to be had...the profanity decreases significantly.<br />
<br />
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This recipe is something I came across on Pinterest...been saying that a lot lately, about EVERYTHING. I made these for that man of mine and I for one of our usual Monday morning breakfasts and we both gave them two thumbs up.<br />
<br />
I like them because they're versatile and you can put pretty much whatever you want in them. We made different kinds. Some had mushrooms, some had peppers. It was a nice variety and they were easy to whip together. We could enjoy our coffee and "The Price is Right" as they baked in the oven.<br />
<br />
Good morning to us.<br />
<br />
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<b>Breakfast Muffin Cups</b><br />
Adapted from <a href="http://littlebirdiebaby.blogspot.com/2011/10/tutorial-tuesday-linky-party-trio-of.html">Littlebirdiebaby.blogspot.com</a><br />
<br />
Ingredients:<br />
<br />
1 24 oz. bag of shredded hash browns<br />
1 small onion, chopped<br />
2 tsp sea salt<br />
1 tsp pepper<br />
2 tbs olive oil<br />
1/3 cup shredded reduced-fat cheddar<br />
Turkey bacon bits or 8=10 pieces of cooked bacon, crumbled<br />
Eggs<br />
Extra shredded cheddar<br />
<br />
Directions:<br />
<br />
Take your bag of hash browns and mix in the salt, pepper, onion, oil and 1/3 cup shredded cheese. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.Bake hash browns at 425 degrees for 15-18 minutes or until toasty.<br />
<br />
Once they're finished, take them out and lower the temp of the oven to 350 degrees.<br />
Crack an egg into each of the cups.<br />
<br />
Top with bacon and a sprinkle of extra cheese<br />
Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).<br />
Slide a knife along the edges to remove from pan when cooled.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7K2w7jafrlfsAwB-C9easBXLVKXzOAZ6S00jrcfMwVLiqvV6dqjuMq7enni8-aByFCI0qggvq3eRd70mEXo9d9RDUqiygiGRLQDNS8HirKJ4rlqdqWBvhDuUhQhtAM0LJQqy1TQXX1P4/s1600/DSC09041.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7K2w7jafrlfsAwB-C9easBXLVKXzOAZ6S00jrcfMwVLiqvV6dqjuMq7enni8-aByFCI0qggvq3eRd70mEXo9d9RDUqiygiGRLQDNS8HirKJ4rlqdqWBvhDuUhQhtAM0LJQqy1TQXX1P4/s400/DSC09041.JPG" /></a></div>Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0tag:blogger.com,1999:blog-4242986342757255068.post-40902112711948859432012-04-02T20:54:00.001-04:002012-04-02T20:56:51.279-04:00Light Strawberry Swirl Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27mp6DZK6iB9NN-OU6MEv7AXe_UjRLiMHXnZnVkpJbhbqPylMqCC-tha-OQfL7JXtg_S1lad9D7TyYDSMoYMugph2lXvwAshrPWrmFo-LcwJkoZUiSw0HkedyaHL__nJHeAuJ8fGu_zj4/s1600/dsc09089+%25282%2529.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="304" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27mp6DZK6iB9NN-OU6MEv7AXe_UjRLiMHXnZnVkpJbhbqPylMqCC-tha-OQfL7JXtg_S1lad9D7TyYDSMoYMugph2lXvwAshrPWrmFo-LcwJkoZUiSw0HkedyaHL__nJHeAuJ8fGu_zj4/s400/dsc09089+%25282%2529.jpg" /></a></div><br />
It is not easy to find a healthy/lighter dessert that doesn't taste healthy or light.<br />
<br />
But when you do it is bliss...pure bliss. <br />
<br />
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You mean I don't have to feel an intense wave of guilt and vivid visualization of me literally killing myself at the gym with every bite? Sign me up!<br />
<br />
This is one of those desserts. It is creamy and delicious much like your average "full-fatted" (yeah, I make up words) cheesecake but it harbors much less guilt. <br />
<br />
Go on, do you're little happy dance. I have one too. No shame, no shame at all. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfWAX8ehj2gxbo2LvSC9m8sL-HnQN3yKzMn4h2CDF7zD9uyjrSQc_ejOb7XO8_KmIj5nhqb5Ozc_OuI97tmAqzh6dkoApVGeN8so7cePdQzmS25etC3Xk4S7PWhU8SqPGeZgukdxjT2_g/s1600/DSC09093.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfWAX8ehj2gxbo2LvSC9m8sL-HnQN3yKzMn4h2CDF7zD9uyjrSQc_ejOb7XO8_KmIj5nhqb5Ozc_OuI97tmAqzh6dkoApVGeN8so7cePdQzmS25etC3Xk4S7PWhU8SqPGeZgukdxjT2_g/s400/DSC09093.JPG" /></a></div><br />
<b>Light Strawberry Swirl Cheesecake</b><br />
From <a href="http://www.skinnytaste.com/2011/03/strawberry-swirl-cheesecake.html">Skinnytaste.com<br />
</a><br />
Ingredients:<br />
<br />
non stick cooking spray<br />
1/2 cup crushed graham cracker crumbs<br />
1 tbsp light butter, softened<br />
8 oz package reduced fat cream cheese, softened<br />
1/4 cup sugar<br />
6 oz fat-free vanilla Greek yogurt <br />
2 large egg whites<br />
2 tbsp lemon juice<br />
1/2 tsp vanilla extract<br />
1 tbsp all purpose flour<br />
1/4 cup sugar-free strawberry jam <br />
<br />
Directions: <br />
<br />
Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray.<br />
<br />
Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.<br />
<br />
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. Do not over beat. Pour over graham cracker crust.<br />
<br />
Stir jam until smooth. Drop by small spoonfuls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect.<br />
<br />
Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-NrcAmfxFNIXRo_TRfQBzwSItx6GRlIC9ay-eiWLpONmCwAshq4MqijYR16Prt8fjyHNVFCcNxJ_A2RnkLdb622B2bPFDJBliJ2XmaxJrQofFxCpayIxqG8dzjEDWkcgEMsWJSg_MzIa/s1600/DSC09066.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-NrcAmfxFNIXRo_TRfQBzwSItx6GRlIC9ay-eiWLpONmCwAshq4MqijYR16Prt8fjyHNVFCcNxJ_A2RnkLdb622B2bPFDJBliJ2XmaxJrQofFxCpayIxqG8dzjEDWkcgEMsWJSg_MzIa/s400/DSC09066.JPG" /></a></div>Miss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com1tag:blogger.com,1999:blog-4242986342757255068.post-29529035182061458242012-04-01T17:21:00.000-04:002012-04-01T17:21:19.393-04:00Cheese and Rosemary Breadsticks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4i-D-sbq5t-SPWgHqHBSUckI1f9nrsWsrKbeNQvN0VUNA2JNhgUH5ejqHcISmcOWBuE_1dF_vC7CiiNFDlMQv9DlYM3PtUNdmh37eeI5o7Ry-AinyMEDFG9QMJXKsT8TjqzdmbqEK9jm7/s1600/dsc09063+%25282%2529.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4i-D-sbq5t-SPWgHqHBSUckI1f9nrsWsrKbeNQvN0VUNA2JNhgUH5ejqHcISmcOWBuE_1dF_vC7CiiNFDlMQv9DlYM3PtUNdmh37eeI5o7Ry-AinyMEDFG9QMJXKsT8TjqzdmbqEK9jm7/s400/dsc09063+%25282%2529.jpg" /></a></div><br />
I wish I could make a living off of food blogging.<br />
<br />
I'm just saying...how nice would it be to cook and eat all day and then write about it? I would never have to get out of my pajamas.<br />
<br />
That sounds good to me! Though being a "professional food blogger" would probably mean that I would need a really expensive legit camera (does an iPhone count?!), and know what I'm doing with it. I would also probably need some formal culinary training...or some English/writing education or something.<br />
<br />
Hobby it is!<br />
<br />
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I am nearing(ish) the end of my 6th and final year of college and therefore my brain has been spinning with the "what-ifs" and trying to visualize where I am going to be upon graduation.<br />
<br />
Kinda weird.<br />
<br />
Carbs. Carbs fix that right?<br />
<br />
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That was the only transition I had :) These breadsticks rock. They look all fancy and time consuming but they are sim.ple. You could easily trick people into thinking you slaved over these babies (April fools!).<br />
<br />
That man and I made these to go with our romantic Italian Valentines day dinner. We loved them. <br />
<br />
My only complaint would be that the best way to reheat them the next day is in the oven. And we all know I'm not patient enough to wait that long. <br />
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<b>Cheese and Rosemary Breadsticks</b><br />
From <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheese-and-rosemary-breadsticks-recipe/index.html">Foodnetwork.com</a><br />
<br />
Ingredients:<br />
<br />
1/4 cup grated Parmesan<br />
1/3 cup grated Gruyere<br />
1 teaspoon chopped fresh rosemary leaves<br />
1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)<br />
Finely ground sea salt, optional<br />
<br />
Directions:<br />
<br />
Preheat the oven to 350 degrees F.<br />
<br />
Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.<br />
<br />
Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.<br />
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*Instagram pictures anyone?*<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZRBhYXsjBFny612Krgha5Lar7q1cQ6BIPq_cH0V0b4bmn-USX7DvsiGBc57zpnuZxZ7A8URNYJhTDiSUAX990Y1P3TSkUS4iFag_6c0s3VrpjA_zHDGw9Jmo07hLeLg7ZTpbeO67bZLa/s1600/418231_10101578180420705_12450518_69547323_245184846_n.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZRBhYXsjBFny612Krgha5Lar7q1cQ6BIPq_cH0V0b4bmn-USX7DvsiGBc57zpnuZxZ7A8URNYJhTDiSUAX990Y1P3TSkUS4iFag_6c0s3VrpjA_zHDGw9Jmo07hLeLg7ZTpbeO67bZLa/s400/418231_10101578180420705_12450518_69547323_245184846_n.jpg" /></a></div>One of my dream homes :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGynHWFx1R6uFflKuzz2eY_0A7LuPlOcFIYzLFLmUwW5cFy86jNWj7Wf2ki8K2ar5YSQbsmyq5IIYEMvn6dI4eAdfuSGQu2j_9qrzA7kz75YloMYegJ6sFx86wETLdBsmdszIws_LFN5D/s1600/419432_10101578183240055_12450518_69547337_418287833_n.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGynHWFx1R6uFflKuzz2eY_0A7LuPlOcFIYzLFLmUwW5cFy86jNWj7Wf2ki8K2ar5YSQbsmyq5IIYEMvn6dI4eAdfuSGQu2j_9qrzA7kz75YloMYegJ6sFx86wETLdBsmdszIws_LFN5D/s400/419432_10101578183240055_12450518_69547337_418287833_n.jpg" /></a></div>Pumpkin patch!=LOVE<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfCdY7ZcofuGTcwACPUyODDy9hlyY8ES1J5bgf47S0xV0NQklRw205honzj7RTck2tyk6mH_8liDCddfGq9Cnf3sLVanvam_7P-bo6YDXTxRFm1pqE2K7WfN0s3bQs5KQy_PXgVGiFmMM/s1600/419513_10101578184826875_12450518_69547343_2039994711_n.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfCdY7ZcofuGTcwACPUyODDy9hlyY8ES1J5bgf47S0xV0NQklRw205honzj7RTck2tyk6mH_8liDCddfGq9Cnf3sLVanvam_7P-bo6YDXTxRFm1pqE2K7WfN0s3bQs5KQy_PXgVGiFmMM/s400/419513_10101578184826875_12450518_69547343_2039994711_n.jpg" /></a></div>A jellyfish that man of mine and I admired at the aquarium in the Mall of AmericaMiss. Tarrah Damehttp://www.blogger.com/profile/07961550487510237130noreply@blogger.com0