tag:blogger.com,1999:blog-54301317232795095902024-03-13T14:32:38.243-07:00Sisters In The KitchenUnknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5430131723279509590.post-60876664399696546522012-10-23T12:45:00.000-07:002012-10-23T12:45:14.008-07:00Pumpkin Bars<br />
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Mmmm.... I love fall. I love the vibrant color, smells, sounds, and I especially love the taste of fall! It is my favorite time to bake. When fall disappears... these are the tasty treats I miss most.<br />
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<u>Pumpkin Bars</u></div>
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(Favorites cookbook)</div>
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4 eggs</div>
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1 2/3 cups sugar</div>
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1 cup vegetable oil</div>
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1 (16 ounce) can of pumpkin (2 cups)</div>
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2 cups flour</div>
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2 teaspoons baking powder</div>
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2 teaspoons cinnamon</div>
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1 teaspoon salt</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon nutmeg</div>
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1/4 teaspoon cloves</div>
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Beat eggs, sugar, oil and pumpkin until light and fluffy in a large bowl. In a separate bowl, Stir together flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves. Add to pumpkin mixture. Spread in greased 15"X10" pan (big cookie sheet). Bake at 350 degrees for 25-30 minutes. Cool.</div>
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<u>Frosting</u></div>
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6 ounces cream cheese</div>
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1 cup butter (softened)</div>
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2 teaspoons vanilla</div>
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4 cups powdered sugar</div>
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Cream together cream cheese, butter and vanilla. Gradually add powdered sugar and mix until smooth and creamy. </div>
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Enjoy!! This recipe makes plenty to give to others and still have some to enjoy for your family!! Yum!!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/80/75DE12B63F8612ED0620A1463C453F88.png" style="-moz-background-inline-policy: -moz-initial; background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5430131723279509590.post-12012838968135495492009-08-27T15:47:00.000-07:002009-08-27T16:01:40.124-07:00Hot Fudge Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zBs9WpvQrljx9VMP933J4ZVEZi_3-ynBjqApx9yOW3fD_K0q9WfUxxfhyphenhyphenhCuaRUgJGQRH7oWUCYYkKKkBOYSOQH-WilLkukvuA4ZCf2ViaJzxkV5Iyp-vcjq8AlfBRhuBru146cChEU/s1600-h/245472.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zBs9WpvQrljx9VMP933J4ZVEZi_3-ynBjqApx9yOW3fD_K0q9WfUxxfhyphenhyphenhCuaRUgJGQRH7oWUCYYkKKkBOYSOQH-WilLkukvuA4ZCf2ViaJzxkV5Iyp-vcjq8AlfBRhuBru146cChEU/s320/245472.jpg" alt="" id="BLOGGER_PHOTO_ID_5374782600188121474" border="0" /></a><br /><div style="text-align: center;">This is so yummy! A few years ago, I made this and gave it away to neighbors for Christmas. It keeps well in mason jars... and is thick and yummy!<br /><br /><span style="font-style: italic;">Hot Fudge Sauce</span><br /><br />1 can evaporated milk<br />1 cup Chocolate chips<br />1/2 cup butter (1 stick)<br />2 cups powdered sugar<br />1/2 tsp. vanilla<br />pinch of salt<br /><br />Melt chocolate chips & butter over low heat in medium sauce pan stirring occasionally. Add powdered sugar and milk alternatively with a wire <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">whisk</span>. Bring to a raging boil- Stir constantly while boiling for 8 minutes... it will thicken in this process. Store in refrigerator. Serve with ice cream... or <span style="font-style: italic;">eat with a spoon</span>:)!!<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5430131723279509590.post-38060388143678168892009-08-23T20:57:00.000-07:002009-08-23T21:18:51.378-07:00French Peasant Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKjoXt4hviGZ9DM8MpbtK9YyR6rwy6Wyq48-jJSFHxSs53KvzdF3MaiThMw3W7VinaMwYu-93iqXm61KWN_nVAcD61fZr-AcDFDFUkOZd0YD5pBA2Wcz01dyHOej5hYOOqYL3XsJjqic/s1600-h/IMG_1023.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKjoXt4hviGZ9DM8MpbtK9YyR6rwy6Wyq48-jJSFHxSs53KvzdF3MaiThMw3W7VinaMwYu-93iqXm61KWN_nVAcD61fZr-AcDFDFUkOZd0YD5pBA2Wcz01dyHOej5hYOOqYL3XsJjqic/s320/IMG_1023.JPG" alt="" id="BLOGGER_PHOTO_ID_5373379560533878482" border="0" /></a><br />I just made this today for Sunday dinner... it took two hours<span style="font-size:85%;"> (mostly rising... ) </span>It was so easy and yummy! I pulled it out of the oven right before we ate and it was so hot and soft ... It makes two loaves and we<span style="font-style: italic;"> easily </span>went through one.... I will make the boys sandwiches tomorrow with the leftover bread. Here goes...<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-style: italic; font-weight: bold;">French Peasant Bread</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">(Favorites Cookbook)</span></span><br />1 pkg. dry yeast (2 1/4 tsp.)<br />2 cups warm water<br />1 tbsp. sugar<br />2 tsp. salt<br />4 cups flour<br />Corn Meal<br />Melted Butter<br /><br /><div style="text-align: center;"><span style="font-style: italic;">1- Place yeast, warm water, sugar and salt in (warm) bowl and stir until dissolved.</span><br /><span style="font-style: italic;">2- Add flour and stir until blended. Do not knead! </span><br /><span style="font-style: italic;">3- Leave in original bowl, cover and let rise for one hour (or until doubled in size). </span><br /><span style="font-style: italic;">4- Spray a cookie sheet with Pam and sprinkle with corn meal. </span><br /><span style="font-style: italic;">5- Flour hands and remove dough from bowl... shape into two rounds on cookie sheet. </span><br /><span style="font-style: italic;">6- Let rise covered on cookie sheet for one more hour. </span><br /><span style="font-style: italic;">7- Brush the top with melted butter and bake @ 425* for 10 minutes. </span><br /><span style="font-style: italic;">8- Reduce heat to 375* and cook an additional 15 minutes. </span><br /><span style="font-style: italic;">9- Remove from oven and brush again with butter. </span><br /><span style="font-style: italic;">10- Serve immediately!</span></div></div><br /><br /><br /><div style="text-align: center;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/80/75DE12B63F8612ED0620A1463C453F88.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5430131723279509590.post-2148689649428904772009-08-23T14:23:00.000-07:002009-08-24T12:53:38.293-07:00Still Making Ice CreamWe tried this one for a quickie today and Owen, my poison tester, declared, "yum, it's better than McDonald's". So there you go.<br /><br />No Cook Vanilla Ice Cream<br /><br />2 cups heavy whipping cream<br />2 cups half and half<br />3/4 cup white sugar<br />2-3 Tbsp vanilla<br /><br />Whisk together and add to frozen canister to mix. My Krups mixed it to a great consistency in 20 minutes. Freeze until serve (at 6 or so tonight).go boo boohttp://www.blogger.com/profile/18127610146319166412noreply@blogger.com0tag:blogger.com,1999:blog-5430131723279509590.post-43941067138713204522009-08-21T07:15:00.001-07:002009-08-24T12:53:53.564-07:00Cherry Pie Ice CreamOn Tuesday I made Peppermint Ice Cream for the ward party. We loved it. I noticed Andy washed out the container and put it in the freezer faster than anything he has done in his life (love that man) which told me to make some more. We decided on Cherry Pie, since it was a milkshake he devoured at the Counter a few weeks ago. I used the same base (I think it's tops) as the <a href="http://www.allrecipes.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">allrecipes</span>.com</a> recipe I used for Peppermint.<br /><br />4 egg yolks<br />1 1/2 cups half and half cream<br />3/4 cups sugar<br />1/4 teaspoon salt<br />2 cups whipping cream<br />4 1/2 teaspoons vanilla extract<br />1 can cherry pie filling<br />1 cup graham cracker crumbs<br />(for Peppermint add 1 cup of crushed Peppermint)<br /><br />1. In a heavy saucepan, whisk egg yolks, half and half, sugar, and salt. Cook and stir over law to medium heat until mixture reaches 160 degrees F (my <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Ikea</span> thermometer has worked the best!) and coats the back of a metal spoon. Remove from the heat. Place pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.<br />2. Fill cylinder of ice cream 2/3 full and reserve the rest until after mixed (we have a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Krups</span> and just fill her up and she overflows a bit, not like over the top, but I like having more rather than less!). Follow your ice cream maker instructions (our takes 20-30 minutes). Add in the cherry pie and graham once it starts mixing. Cover and put in freezer for 2-4 hours to firm up.<br /><br />Next flavor to try: Tin Roof (Peanuts, Chocolate Chunks, Chocolate Fudge)go boo boohttp://www.blogger.com/profile/18127610146319166412noreply@blogger.com0tag:blogger.com,1999:blog-5430131723279509590.post-85034926193678058812009-08-19T21:00:00.000-07:002009-08-19T21:14:58.120-07:00Blender Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6YvfEN7SkrYviDjEkBFIsm4tWQJVFV3j0y0-kM6UWSZjwLryx8ulbtCQvzBSzv0H7CYeejceiXFSNS7gZG7i_7aNpwX2qasUc0r3JoBQOVWBrAJ10cQvw4QOMQdBIew9zEQyfQaiSWg/s1600-h/IMG_1019.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6YvfEN7SkrYviDjEkBFIsm4tWQJVFV3j0y0-kM6UWSZjwLryx8ulbtCQvzBSzv0H7CYeejceiXFSNS7gZG7i_7aNpwX2qasUc0r3JoBQOVWBrAJ10cQvw4QOMQdBIew9zEQyfQaiSWg/s320/IMG_1019.JPG" alt="" id="BLOGGER_PHOTO_ID_5371893290942297698" border="0" /></a><br />This is my favorite salsa recipe... and the best part about it.... it is soooo.... easy! I make it at least once a week and keep it in the fridge. My kids love and so do Josh & I!<br /><br />Here goes;<br /><br />2 cans stewed tomatoes<br />1/4 cup canned chilies<br />3 tbsp. cilantro <span style="font-size:85%;"><span style="font-style: italic;">(or more if you like)</span></span><br />1/2 lime, juiced or 1-2 tsp. lime juice <span style="font-style: italic;font-size:85%;" >(from jar)</span><br />1/2 white or yellow onion, diced <span style="font-style: italic;font-size:85%;" > (I tried a purple once and I didn't like it!)</span><br />1 tsp. salt<br />1 tsp. garlic<br /><br />Put ingredients in blender and blend until desired consistency... <span style="font-size:85%;"><span style="font-style: italic;">(usually about 10 seconds)</span></span><br />Refrigerate for one hour before serving.<br /><br />Serve with tortilla chips, over burritos or tacos, on eggs... etc!<br /><br /><br /><br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/80/75DE12B63F8612ED0620A1463C453F88.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a>Unknownnoreply@blogger.com0