tag:blogger.com,1999:blog-41908327358402561092024-03-13T10:48:27.366-07:00Thyme In Grammy's KitchenPat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-4190832735840256109.post-67274574741953121492018-06-23T14:13:00.002-07:002018-06-23T14:13:25.670-07:00Pesto and Ham SandwichesIf you know me, you know that I like shopping at Costco. My husband and I were there not long ago and they were sampling these sandwiches. What a great taste combination! Well, we knew we had company coming so we thought they would be perfect and so easy. We bought all the ingredients right there and the next day we made up the sandwiches. They were a big hit and so we made them again for company that stopped by today. Once again they were shining stars. I made my Potato Salad and a cold veggie plate to go with them. The ham I used was the smoked ham chunk that Costco carries. Enjoy this easy and yummy treat!<br />
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Pesto and Ham Sandwiches<br />
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PESTO AND HAM SANDWICHES<br />
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1 loaf Sourdough Baguette<br />
Prepared Pesto (or, you can make your own)<br />
Smoked Ham Chunk, sliced<br />
Brie, with the rind removed<br />
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Slice the Baguette nearly all the way open, the long way. Lay the Baguette open and slather generously on both sides with the Prepared Pesto. Place the sliced ham on the bottom. Spread the Brie onto the Ham. Close the Bread and press firmly. Now, you can slice it and eat. Or, you can wrap the whole sandwich with plastic wrap and it can go into the fridge. I have made this several times and it keeps very well for a couple of days. The pesto soaks into the bread! Yum! When you are ready to serve it, I like to slice it on the diagonal and serve smallish sandwiches - it's easier to eat - looks really good and everyone can always have seconds... or maybe even thirds!<br />
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Note: You can use other meats.. smoked turkey, salami, roast beef etc.<br />
You can make your own pesto or a yummy Chimichurri Sauce is good (no nuts and no cheese)<br />
You can skip the cheese (only if you must) or try another soft cheese to suit your taste.<br />
You can use a good Sweet Baguette instead of Sourdough if you like<br />
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com1tag:blogger.com,1999:blog-4190832735840256109.post-84304123889534201852017-12-20T15:47:00.001-08:002017-12-20T15:49:41.128-08:00Cranberry 'N' Greek Yogurt Salad I know, I know! A post yesterday and now another... Well, I just want to get this one out here for anyone who is looking for a new salad recipe. I was wanting something a little different for our Christmas party and this is what I came up with. It's so pretty and tasty too! I hope you give it a try and enjoy it. Did I mention how pretty it is?<br />
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<span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;"> </span><b style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 16px;"> Cranberry ’N’ Greek Yogurt Salad</b><br />
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<span style="font-kerning: none;">1 14 ounce can Whole Cranberry Sauce (about 1 1/4 cups)</span></div>
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<span style="font-kerning: none;">2 cups Plain Greek Yogurt (or Sour Cream)</span></div>
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<span style="font-kerning: none;">2 cups canned Pineapple Tidbits - well drained</span></div>
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<span style="font-kerning: none;">2 cups Mini Marshmallows</span></div>
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<span style="font-kerning: none;">2 cups Flaked Coconut</span></div>
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<span style="font-kerning: none;">1 cup chopped Pecans, toasted for 5 minutes in 350˚ oven, then cooled</span></div>
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<span style="font-kerning: none;">Combine all ingredients, except pecans in a large bowl. Stir well. Let sit in fridge 4 hours or overnight. When you are ready to serve salad, place in serving bowl, stir well and sprinkle nuts over the top. Enjoy! </span></div>
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<span style="font-kerning: none;">NOTES: You can make your own cranberry sauce, if you like, but why?</span></div>
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<span style="font-kerning: none;"> You can use sour cream or plain yogurt in place of the Greek</span></div>
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<span style="font-kerning: none;"> Yogurt.</span></div>
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<span style="font-kerning: none;"> You can adjust this recipe to fit amounts in cans. A little more of </span></div>
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<span style="font-kerning: none;"> this or that is great - to suit your taste!</span></div>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com0tag:blogger.com,1999:blog-4190832735840256109.post-36925765621707845312017-12-19T15:19:00.000-08:002017-12-20T13:35:42.935-08:00Recycle Christmas Cards and Photos I keep saying I am going to start posting again... well, I guess today is the day to just get back to it. My husband and I both have new computers so maybe now there won't be so many mistakes - isn't that the way it's supposed to work? We will see how it goes. <br />
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Today I want to share a little craft project I did for a gift to one of our sons and one I did for myself. Every year we are given new photos of grandkids, along with new frames. Also, I have been a crafter for years and my stashes of nearly every imaginable thing has kept some businesses in business. I have years and years of Christmas cards that I wanted to keep and use for something, some day! We have photos of memories that we have nearly forgotten. I saw something that sparked an idea for me. I hope you like my interpretation... <br />
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This is a cut out Christmas card that I really liked. The quilted fabric is from one of my stashes. I used a brown colored pencil around all the edges so the cut card did not show white edges. A simple glue stick around the edges and a big X on the back stuck the card where I wanted it. A heavy book on top kept it in place until well dried. I did not put the glass into the frame because it was already a bit bulky. Our son and his family seem to like their new decoration.<br />
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This is a photo of a dear friend who has worked as a professional Santa for years. This frame came from our local dollar store. The quilted fabric is from my stash. I used my simple glue stick around the edges and a big X across the back, I used a heavy book to help it dry in place and put the glass back on this one. The 'Noel' is cut from an old card and glued on the outside of the glass. I added the red bow and now, Santa hangs on my wall for all Christmas's to come. <br />
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I hope you enjoy my little craft project and the instructions make sense to you... sometimes it's not easy to give instructions, when you know what you mean!<br />
<br />Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com0tag:blogger.com,1999:blog-4190832735840256109.post-53678190567793007892017-06-25T14:01:00.000-07:002017-06-25T14:04:55.132-07:00Chunky Choco Chip Cookies<br />
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I have decided, after all these years, that I really like cookies! They are portable yum! I have made them for our boys, our grandkids, our friends and especially for my husband, John. I like to keep a good supply in the freezer. We travel with them because they make a quick and easy snack between meals. A little bag of them scores me lots of extra points with the neighbors too... This is my version of a recipe I have seen in the past and I hope it is in the future of many of you, my friends. Enjoy!<br />
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<b style="font-family: helvetica; font-size: 16px;">Chunky Choco Chip Cookies</b><br />
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<span style="font-kerning: none;">1 Cup Blanched Slivered Almonds</span></div>
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<span style="font-kerning: none;">1 Cup Craisins, Raisins or other dried fruit chunks</span></div>
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<span style="font-kerning: none;">1 Cup Chocolate Chip Chunks</span></div>
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<span style="font-kerning: none;">12 oz. Semisweet Chocolate Chips</span></div>
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<span style="font-kerning: none;">2 Cups Rolled Oats</span></div>
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<span style="font-kerning: none;">2 Cups All-Purpose Flour</span></div>
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<span style="font-kerning: none;">1 teaspoon Baking Powder</span></div>
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<span style="font-kerning: none;">1 teaspoon Baking Soda</span></div>
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<span style="font-kerning: none;">1/2 teaspoon Salt</span></div>
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<span style="font-kerning: none;">1/2 Pound (that’s 2 cubes) Unsalted Butter, at room temp.</span></div>
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<span style="font-kerning: none;">1 Cup packed Brown Sugar</span></div>
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<span style="font-kerning: none;">1 Cup Granulated Sugar</span></div>
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<span style="font-kerning: none;">2 Eggs</span></div>
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<span style="font-kerning: none;">1 1/2 teaspoons Vanilla Extract</span></div>
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<span style="font-kerning: none;">Toast the Almonds in a small saute pan, over medium-low heat, stirring constantly for about 5 to 10 minutes. Just until they begin to turn brown and have a nutty aroma. Be careful, they burn quickly! Cool completely.</span></div>
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<span style="font-kerning: none;">In a large bowl, combine the Craisins, Chocolate Chip Chunks, Chocolate Chips and Oats. Set aside.</span></div>
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<span style="font-kerning: none;">Sift together the Flour, Baking Powder, Baking Soda and Salt. Set aside</span></div>
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<span style="font-kerning: none;">In a large mixing bowl, beat the Unsalted Butter until light and creamy. Add Sugars and beat until fluffy, about 4 minutes. Add the Eggs and Vanilla and beat until well combined, about 1 minute. Add the Dry Ingredients to the mixture and beat at low speed until well combined - less than a minute. Add the Chocolate Chip Chunks, Chocolate Chips, Craisins, and Blanched Slivered Almonds. Using a sturdy wooden spoon, mix well by hand, until everything is incorporated. Use a 1-Tablespoon scoop to measure out cookies onto parchment paper lined cookie sheets, leaving about 2” space between cookies. Bake for 12 - 14 minutes at 350˚, or until cookies have set and are slightly flattened and light brown. Cool on sheets 2 minutes, then transfer to racks to cool completely. Makes 6 dozen cookies.</span></div>
Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com0tag:blogger.com,1999:blog-4190832735840256109.post-30873887210188581212015-10-16T16:08:00.000-07:002015-10-16T16:08:40.506-07:00Brown Rice and Beans My husband, John, and I were recently vacationing in Oregon. We stopped into a little cafe for an early dinner. We both ordered a dish that seemed to be very popular with the locals. Well, it was simple, inexpensive and tasted wonderful. After we returned home I recreated this dish as close as we could remember it and now it is a favorite of ours. It's so simple it's almost scary but very tasty. You can use leftover rice if you have it and, of course, you can use any kind of rice you prefer. I like to make my rice early in the day and just put the rice and beans on the plate and warm them in the microwave when we are ready to eat. Then you layer the other ingredients on top and enjoy. You could add any meat to this dish but you don't really need it. Let me know what you think!<br />
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2 servings:</div>
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1/2 cup Brown Rice</div>
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1 15 ounce can Black Beans, rinsed</div>
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1/2 cup Sour Cream (mixed with juice of 1/4 fresh lime)</div>
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1 Lime, cut into wedges</div>
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1 Green Onion, chopped</div>
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1/4 cup Cilantro, rough chopped</div>
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1 Avocado, sliced</div>
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Prepared Salsa of your choice (I use Kirkland Brand from Costco)</div>
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For Rice:</div>
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1 1/4 cups Water</div>
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1/2 cup Brown Rice</div>
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Bring Water to boil in a heavy saucepan. Stir in Brown Rice. Cover saucepan and reduce heat to simmer. Cook for about 45 minutes or until all the water is absorbed. Fluff lightly with a fork.</div>
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Assemble on your dinner plates…. Rice, Black beans, drizzle with Sour Cream mixture. Sprinkle Green Onion and Cilantro over the top. Lay 1/2 of the sliced Avocado on top and put a nice dollop of Salsa on top of that. Serve with remaining Lime slices to juice over everything as you like. I serve this with the Rice and Beans warm. The rest is cold. </div>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com2tag:blogger.com,1999:blog-4190832735840256109.post-37528468856409935022015-10-14T13:30:00.000-07:002015-10-14T13:30:02.017-07:00Lemon Bars<br />
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If you love the tanginess of fresh lemons, this recipe is for you. I love the buttery crust and the way the luscious lemon filling forms like magic. The wonderful thing about these bars is that they do freeze. Just leave the powdered sugar off until you take them out of the freezer and are ready to serve them. You will love how easy these are to make. Enjoy...<br />
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<span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 14px;"> </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 14px;">Lemon Bars </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 14px;"> </span><br />
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Crust:</div>
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2 cubes (1/2 pound) Unsalted Butter - at room temperature</div>
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1/2 cup Granulated Sugar</div>
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2 cups Flour</div>
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1/8 teaspoon Salt</div>
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With your mixer, cream together the Butter and Sugar until light yellow in color. Add the Four and Salt and mix - just until combined. Gather the dough into a ball. Press Dough into the bottom of a 9”x13”x2” baking pan. Bake the crust for 15 to 20 minutes at 350˚ - until slightly browned. Cool on wire rack. </div>
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Filling:</div>
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6 Extra Large Eggs - at room temperature</div>
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3 cups Granulated Sugar</div>
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2 Tablespoons Grated Lemon Zest</div>
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1 cup Fresh Squeezed Lemon Juice (3 or 4 Large Lemons)</div>
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1 cup Flour</div>
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Powdered (Confectioners) Sugar - for dusting after baked</div>
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Whisk together the Eggs, Sugar, Lemon Zest, Lemon Juice and Flour. Pour this mixture over the baked crust.</div>
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Bake for 30 to 35 minutes at 350˚ - until the filling is set. Allow to cool to room temperature. Cut into bars or triangles. Dust with Powdered sugar.</div>
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If you want to freeze these bars, I suggest leaving the Powdered Sugar off until you remove them from the freezer and are ready to serve them. </div>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com2tag:blogger.com,1999:blog-4190832735840256109.post-20087507663929642072015-10-12T18:22:00.001-07:002015-10-12T18:36:27.595-07:00Pineapple Cheesecake Bites<div class="separator" style="clear: both; text-align: center;">
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Are you looking for a yummy cheesecake bar cookie for a special occasion or just an everyday and easy cookie? Well, I think these fit the bill! Just be sure you get them covered and into the fridge <span style="text-align: left;">or into the freezer. They will disappear fast, they are that yummy. Enjoy this new recipe from Grammy's kitchen.</span></div>
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<span style="font-size: 12px; line-height: normal;"> PINEAPPLE CHEESECAKE BITES</span></div>
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Crust:</div>
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2 cups Flour</div>
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1/2 cup Sugar</div>
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1 cup cold Unsalted Butter (that’s 2 cubes or 1/2 pound)</div>
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1/8 teaspoon Salt</div>
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With your Mixer, combine the Flour, Sugar, Butter and Salt. Mix until it all comes together into a dough. Press dough into the bottom of a 9”x13”x2” baking pan (I use my Pyrex baking dish). Bake the crust in 350˚ oven for 15 to 20 minutes - until crust begins to turn golden brown around the edges. Cool slightly.</div>
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Filling:</div>
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16 ounces Cream Cheese - at room temperature</div>
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1/2 cup Sugar</div>
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1/4 cup Milk</div>
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2 x-large Eggs</div>
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2 teaspoons Vanilla</div>
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16 - 20 ounce can Crushed Pineapple (well drained)</div>
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Cream together the Cream Cheese and Sugar. Add in the Milk, Eggs, Vanilla and Crushed Pineapple. Spread mixture over the baked crust.</div>
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Topping:</div>
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2 cups Flaked Coconut</div>
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2 Tablespoons Unsalted Butter, melted</div>
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Combine Coconut and Butter in small bowl. Sprinkle over Pineapple Filling. Bake in 350˚ oven for 15 - 20 minutes or just until the coconut begins to brown slightly. Cool and cut into desired size bars. I like a small bite size (that’s about 1 1/2” square) and serving them in cupcake papers make a nice presentation. These do freeze nicely! </div>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com3tag:blogger.com,1999:blog-4190832735840256109.post-37427977208942161522014-08-26T14:09:00.000-07:002014-08-31T09:07:59.108-07:00Scalloped Potatoes<br />
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<span class="Apple-style-span" style="font-family: Verdana; font-size: 14px;"><b>Fall is coming, we can feel it in the morning air. Our days are still hot here in Redding, Ca. but there is a promise of Summer's end and it will soon be OK to bring on those wonderful comfort foods. Well, what is more comfortable than Scalloped Potatoes? I have been making my scalloped potatoes in the microwave since I got my first one, in maybe 1977. Yes, that was a long time ago! The original recipe came in a little booklet that came with the microwave. Well, I have no idea where that little book went so I will try to come up with a 'recipe' for you - since I have just made mine from memory for all these years. I usually add cheese to my potatoes, once they are done but you don't have to in order to get that yummy, comfy taste. You can serve this as a side dish or add leftover ham and make it a main dish. </b></span></div>
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<span style="letter-spacing: 0.0px;"> SCALLOPED POTATOES</span></div>
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<span style="letter-spacing: 0.0px;">4-6 medium baking potatoes, washed and peeled (sometimes I leave the peels on)</span></div>
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<span style="letter-spacing: 0.0px;">3 tablespoons butter</span></div>
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<span style="letter-spacing: 0.0px;">1 teaspoon salt</span></div>
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<span style="letter-spacing: 0.0px;">1/2 teaspoon pepper</span></div>
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<span style="letter-spacing: 0.0px;">2 tablespoons dry chopped onion (or 1 small onion chopped)</span></div>
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<span style="letter-spacing: 0.0px;">3 tablespoons flour</span></div>
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<span style="letter-spacing: 0.0px;">2 cups milk</span></div>
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<span style="letter-spacing: 0.0px;">1 cup med. sharp cheddar cheese (optional)</span></div>
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<span style="letter-spacing: 0.0px;">Slice potatoes thin, about 1/4” thick. In a large buttered, microwavable, casserole dish I split the ingredients into 3 layers - potatoes sprinkled with butter, salt and pepper,onion and flour. Pour the milk over the top and stir just to mix it a bit. Place casserole on a dish in microwave and cook on high and uncovered for about 8 minutes or until hot. The large dish and the plate under is because this may bubble over and who wants the mess. Stir the potatoes and then microwave for about 30 minutes more, stirring every 8-10 minutes. Check the potatoes for doneness. If you are adding the cheese, do it now and stir it into potatoes. This is a good recipe to make a small amount or to make larger amounts. Just adjust the ingredient amounts to suit your desires. As it is, it should serve 4-6.</span></div>
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<br />Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com0tag:blogger.com,1999:blog-4190832735840256109.post-32250252312140544662014-08-26T14:08:00.001-07:002014-08-26T14:08:41.534-07:00Caramel Corn<br />
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I really do love the holidays but.... sometimes they get so hectic that things I want to do just don't happen. I sometimes find myself working right up until the last minute and then things don't always turn out right. One of the ways to get around this is to start early and be prepared. Cookies, candies, breads and lots of other things can be made and frozen for when you are ready to use them. Well, then there are the times this just doesn't happen. Sometimes quick goodies are called for! Caramel Corn is one of those quick things I like to fix, quick. It is a treat that most people enjoy but don't always make for themselves. I surprised a couple of neighbors with this treat on the day before Christmas. Of course, it is really good on any day - not just holidays. I also like to make this when the Grandkiddos come to visit. This recipe was given to me by a good friend many years ago. I hope you enjoy it as much as my family has, over the years and through the moves.... Oh, I also want to mention that one time I needed a little filler when those Grandkiddos were visiting. So, I pulled out a pot and made popcorn - from scratch, with real popping corn. Well, they were amazed because they thought popcorn came in a little bag and was made in the microwave. They gobbled it up! So, for you that have never made popcorn from scratch, I am including instructions here. For those of us that remember the old days, you can over look this part of the post...</div>
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Old Fashioned Popcorn</div>
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3 Tablespoons Cooking Oil (Canola or Vegetable Oils are great)</div>
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1 cup Popping Corn</div>
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In a very large pot, heat the Cooking Oil until it is hot. I put 3 seeds of popping corn into the pot, put on the lid and shake the pot. When the 3 seeds have popped you will know that the oil is hot and ready so add the Popping Corn. Put a tight fitting lid on the pot and shake to keep the seeds moving until it is fully popped. When the popping is over, your popcorn is ready. Now, you can dump your popped corn into a large bowl and add butter and salt or eat it plain. 1 cup of popping corn makes approximately 24 cups of popped corn. This is a very large bowl of popcorn!</div>
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Caramel Corn</div>
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24 cups of plain Old Fashioned Popcorn (see recipe above, with no butter or salt added!)</div>
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2 cups Brown Sugar, packed</div>
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1 cup Margarine (that's 2 cubes)</div>
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1/2 cup White Corn Syrup (I use Karo brand)</div>
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1 teaspoon Salt</div>
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1 teaspoon Butter Flavoring (adds a lot of flavor)</div>
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1 teaspoon Baking Soda</div>
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1 cup Peanuts or other nuts (optional)</div>
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Measure your Popcorn into a large and deep roasting pan. Watch for any unpopped kernals and pull them out - they can break a tooth!</div>
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In a very large saucepan, combine the Brown Sugar, Margarine, Corn Syrup, and Salt. Bring to a gentle boil and boil for 5 minutes - with no lid.</div>
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Remove saucepan from heat and add Butter Flavoring and stir. Add the Baking Soda and Stir. This mixture will foam up and then calm back down, this is why you want to use a very large saucepan. Being very careful, because it is VERY HOT, pour the mixture over the Popped Corn in the roasting pan. Add the nuts, if you want them. Mix everything together to coat the Popcorn. Bake in 200˚ oven for 1 hour, stirring every 15 minutes - I use a wide spatula for stirring. Allow to cool and break apart. Enjoy! Store in an airtight container (plastic storage bags are great for this) It will last for several days - if you can keep your hands out of it!</div>
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If you are giving this Caramel Corn as a gift, fill a nice gift bag or container that seals tight. Tie with a ribbon and it is ready to go. Neighbors love it!</div>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com0tag:blogger.com,1999:blog-4190832735840256109.post-33819954890280954002014-08-26T14:08:00.000-07:002014-08-26T14:08:10.620-07:00Ginger Cookies<br />
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I have collected cookie recipes for many years. I owned and operated a Candy, Gift and Dessert shop for several years when our boys were young. I purchased the candies and gifts but the desserts were all mine. I made large cookies - before they were the thing to do. This was one of my favorites. Today I want to share this recipe for Ginger Cookies with you and I hope you will enjoy it.</div>
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<span style="letter-spacing: 0px;">1/2 cup butter or margarine </span></div>
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<span style="letter-spacing: 0px;">1/4 cup dark molasses</span></div>
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<span style="letter-spacing: 0px;">1/4 cup additional sugar</span></div>
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<span style="letter-spacing: 0px;">Preheat oven to 350 degrees. Lightly grease cookie sheet. Melt butter over low heat, transfer to a medium mixing bowl. Beat in molasses and 1 cup sugar. Beat the egg, in small bowl first, then into molasses mixture. Sift together dry ingredients, then add to wet mixture. Stir to blend well. </span></div>
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<span style="letter-spacing: 0px;">Form 1 inch balls of dough. Roll in additional sugar then arrange on cookie sheet. These will spread so place them about 2 inches apart. I like to pat them down slightly with my hand, just to get them started. Bake for 12 to 15 minutes or until firm to touch. Cool on paper towels. Makes 2 1/2 to 3 dozen cookies</span></div>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com0tag:blogger.com,1999:blog-4190832735840256109.post-32507607509811904432014-08-17T15:05:00.001-07:002014-08-17T15:05:48.996-07:00Croissant French ToastToward the end of June we made a little trip up to Creswell, Oregon to visit with family/friends Pattie and Steve. We had a great time, as usual. They took us to a little place for breakfast in their little town. The Creswell Bakery on 2nd St. was a real treat. It was a Saturday morning and the Saturday Special was French Toast. The description was "two pieces of soaked & pan seared honey whole wheat bread, fresh lemon curd, whipped cream, toasted hazelnuts & fruit". It sounded good and we all ordered it. Well, I have to say that I was very impressed by this little bakery. This french toast was soooo good and their lemon curd was obviously home made. The homemade bread was thick sliced, the fruit was strawberries and those yummy hazelnuts were just the right touch of extra crunch. I have dreamed of that french toast ever since! Oh, before we left that bakery we purchased a couple of cookies and some scones for the next day. Anyway, I decided I was going to have to come up with a similar french toast to have here at home. I had a small jar of lemon curd in the pantry (from Trader Joe's) I had some Hawaiian Bread to slice, fresh blueberries from my sister in law, and all the other things I needed. It was really, really good. Well, I wanted it again this morning and the only bread I could find was a couple of croissants in the freezer. Ta-da! I made Croissant French Toast with lemon curd and blackberry jam. I can just imagine serving this for brunch to visiting house guests. YUM!<br />
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<span style="letter-spacing: 0.0px;"> CROISSANT FRENCH TOAST</span></div>
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<span style="letter-spacing: 0.0px;">2 large Croissants, split in half</span></div>
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<span style="letter-spacing: 0.0px;">3 large Eggs</span></div>
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<span style="letter-spacing: 0.0px;">1/4 cup Milk (or 1/2 & 1/2 for richer batter)</span></div>
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<span style="letter-spacing: 0.0px;">1 tablespoon Honey</span></div>
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<span style="letter-spacing: 0.0px;">1 teaspoon Vanilla Extract</span></div>
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<span style="letter-spacing: 0.0px;">Canola Oil</span></div>
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<span style="letter-spacing: 0.0px;">1/2 tablespoon Butter</span></div>
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<span style="letter-spacing: 0.0px;">Fruit Jam (I had homemade blackberry that a friend made)</span></div>
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<span style="letter-spacing: 0.0px;">Lemon Curd (i had a small jar from Trader Joe's)</span></div>
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<span style="letter-spacing: 0.0px;">Powdered Sugar (for sprinkling on top)</span></div>
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<span style="letter-spacing: 0.0px;">Beat together the Eggs, Milk, Honey and Vanilla Extract in a shallow dish. Coat each side of the Croissant halves in the mixture. Set aside on a plate as you prepare the pan. </span></div>
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<span style="letter-spacing: 0.0px;">Heat a large non stick fry pan to medium heat. Add enough Canola Oil to pan to very lightly coat the pan. Now add the Butter to the pan. Once it is all melted together, begin frying your French Toast, cooking until each side is a nice medium brown, about 3 - 4 minutes on each side. </span></div>
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<span style="letter-spacing: 0.0px;">This is great to serve with butter and syrup, but to make it a show stopper special, top with a little bit of good berry jam and a really nice Lemon Curd (I am always buying this at Trader Joe’s or when we are on trips). You can be ambitious and make your own if you are so inclined. Sprinkle on some fresh berries and a little powdered sugar and it’s soooo good! Oh, that bacon on the side is just the right touch of salty to cut some of the sweet. Give this one a try!</span></div>
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<span style="letter-spacing: 0.0px;">2 large servings</span></div>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com0tag:blogger.com,1999:blog-4190832735840256109.post-61300946552816798002014-06-17T13:51:00.000-07:002014-06-17T13:51:09.834-07:00SnickerdoodlesWhat is more fun than just saying the word Snickerdoodles? Well, eating them of course! I made these fun and yummy cookies for my boys when they were growing up. I always had the ingredients on hand and they are easy to make. Our oldest son is the cook in his family and he now makes these cookies for his kiddos. I still make them for my 'forever kid'. Oh, for anybody who doesn't know, that is my husband John. He is still a kid at heart and loves cookies.<br />
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<span style="letter-spacing: 0.0px;"><b>SNICKERDOODLES</b></span></div>
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<span style="letter-spacing: 0.0px;">1 cup Vegetable Shortening</span></div>
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<span style="letter-spacing: 0.0px;">1 cup Margarine</span></div>
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<span style="letter-spacing: 0.0px;">3 cups Sugar</span></div>
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<span style="letter-spacing: 0.0px;">5 1/2 cups Flour</span></div>
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<span style="letter-spacing: 0.0px;">4 teaspoons Cream Of Tartar</span></div>
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<span style="letter-spacing: 0.0px;">2 teaspoon Baking Soda</span></div>
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<span style="letter-spacing: 0.0px;">1/2 teaspoon Salt</span></div>
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<span style="letter-spacing: 0.0px;">Preheat oven to 400˚. In a large mixing bowl, use your mixer to mix together the Vegetable Shortening, Margarine Sugar and Eggs until creamy. Blend in all of the dry ingredients, don’t over mix once you have added the flour. Using a tablespoon or a 1 1/2” ice cream scoop make balls of cookie dough. Roll each ball in a mixture of 1/2 cup sugar and 1 tablespoon cinnamon. Place balls 2 inches apart on ungreased baking sheet or parchment paper, flatten the balls of dough slightly, using the palm of your hand. Bake 8 to 10 minutes. ( these cookies puff up and then flatten out and have cracks).</span></div>
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<span style="letter-spacing: 0.0px;">Makes 6 dozen cookies</span></div>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com0tag:blogger.com,1999:blog-4190832735840256109.post-42087728298558413642014-06-10T11:51:00.000-07:002014-06-10T11:51:01.504-07:00Chocolate Chip CookiesIn the late 70's (yes that was a long time ago), I owned and operated a candy store. I bought my candy and the gift items I sold. I had a small but efficient kitchen where I baked desserts. I specialized in cookies, brownies, cheesecake, carrot cake, blackberry cobbler and a few other yummy and sort of old fashioned goodies. One of the favorites were my chocolate chip cookies. I made them big and often. My boys loved when I brought goodies home. By boys, I mean our 3 sons and my husband, the biggest boy of all. Very few people don't love chocolate chip cookies. They are still favorites with all my grandkids. One of the things I have learned is not to stir things too much after the flour goes in. I use equal amounts of both margarine and shortening. And, I don't like to bake the cookies too long. I try for a nice golden brown bottom on these yummy morsels. I love walnuts in almost anything but not everyone does, so they are optional. I hope you enjoy this recipe for one of our family favorites.<br />
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<span style="letter-spacing: 0.0px;"><b><span class="Apple-style-span" style="font-size: small;"> CHOCOLATE CHIP COOKIES</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><b><span class="Apple-style-span" style="font-size: small;"> </span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup Margarine, at room temperature</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup Vegetable Shortening</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">3 Eggs</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 1/3 cups Sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 1/3 cups Brown sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">3 teaspoons Vanilla</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">4 1/2 cups Flour</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 1/2 teaspoons Baking Soda</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon Salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">3 cups Chocolate Chips</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup Walnuts, chopped - optional</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">In large mixing bowl, cream together the Margarine, Shortening, Eggs, Sugars, and Vanilla, using an electric mixer. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">With mixer on low speed, slowly add in the Flour, Baking Soda and Salt. With a spoon, fold in the Chocolate Chips and Walnuts, if you are using them.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Using a tablespoon or a 1 1/2 inch ice cream scoop, drop cookies onto a Pam sprayed baking sheet. I use the palm of my hand to flatten the cookies just a little. Bake at 375 degrees for 11 to 13 minutes, or until light brown on the bottom. Don’t over bake the cookies! Let the cookies cool for 1-2 minutes on baking sheet and then remove them to paper towels to cool.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Makes 7 dozen cookies - they freeze well but don't last long. We have a cookie monster that eats ours!</span></span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pgag5wYyHy8/U5dRHaeHq2I/AAAAAAAAA8Q/e5E5C-5iQoY/s1600/P1020210.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-pgag5wYyHy8/U5dRHaeHq2I/AAAAAAAAA8Q/e5E5C-5iQoY/s1600/P1020210.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">I use the palm of my hand to flatten the cookies just a little. This gives you nice uniform cookies!</span></td></tr>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com2tag:blogger.com,1999:blog-4190832735840256109.post-15521706006740998432014-05-31T16:48:00.000-07:002014-05-31T16:48:59.346-07:00Blackberry CobblerWhen I was young, my Grandmother lived next to a gully, or canyon if you like. There were tons of Blackberries growing in this gully. We would pick Blackberries and fill coffee cans galore. Grandma would make us pies, cobblers and jam. I don't think she had a freezer to store them in. We picked Blackberries for years and in many different places after that. Well, like so many things, times have changed. Wild Berry bushes were sprayed and eliminated. <br />
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Last week we had our Granddaughter, Anna, visiting us and she spotted Blackberries in the grocery store. "Oh Grammy, I really like Blackberries. Dad makes cobbler for us on the 4th of July. Can we make some?" Well, that brought back so many memories, how could I refuse. I pulled out my trusty file and found my recipe for Cobbler. I make my cobbler using a sweet drop biscuit on top. I hope this recipe brings some old, or maybe some new memories to mind for you. <br />
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<span style="letter-spacing: 0.0px;"><b> BLACKBERRY COBBLER</b></span></div>
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<span style="letter-spacing: 0.0px;">3 cups Blackberries, with juice</span></div>
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<span style="letter-spacing: 0.0px;">3/4 to 1 cup Sugar (depending on tartness of berries)</span></div>
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<span style="letter-spacing: 0.0px;">1 tablespoon Cornstarch</span></div>
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<span style="letter-spacing: 0.0px;">1 cup Water</span></div>
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<span style="letter-spacing: 0.0px;">Combine Sugar and Cornstarch in a small sauce pan. Stir in the Water and bring to a boil. Stir and boil for 1 minute. Pour over the fruit in a deep baking dish (deepness allows for the bubbling juices). I used a 10” glass pie plate. </span></div>
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<span style="letter-spacing: 0.0px;">Biscuits:</span></div>
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<span style="letter-spacing: 0.0px;">2 cups Flour</span></div>
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<span style="letter-spacing: 0.0px;">2 tablespoons Sugar</span></div>
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<span style="letter-spacing: 0.0px;">3 teaspoons Baking Powder</span></div>
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<span style="letter-spacing: 0.0px;">1/2 teaspoon Salt</span></div>
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<span style="letter-spacing: 0.0px;">1/3 cup Shortening or Unsalted Butter</span></div>
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<span style="letter-spacing: 0.0px;">1 cup Milk</span></div>
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<span style="letter-spacing: 0.0px;">Combine all of the dry ingredients. Combine in the Shortening, using your hands, a fork or a pastry cutter, until the ingredients are like coarse crumbs. Make a ‘hole’ in the dry ingredients. Pour in the Milk . Stir everything together just until it all comes together in a dough. Don’t over stir! The dough will be a little sticky. Drop with tablespoon on top of berries - like drop biscuits. Put a foil lined cookie sheet under the baking dish, it will catch any juice that may bubble over. Sprinkle Granulated Sugar lightly over the biscuits - I like to sprinkle a mixture of cinnamon and sugar over mine. Bake at 400 degrees for 30 to 35 minutes or until light brown. Don't over bake!</span></div>
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<span style="letter-spacing: 0.0px;">Makes 12 servings</span></div>
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<span style="letter-spacing: 0.0px;">Serve warm, with ice cream.</span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-b9L36e38JCs/U4ppm93xe0I/AAAAAAAAA7k/9klkflBKgEY/s1600/P1020287.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-b9L36e38JCs/U4ppm93xe0I/AAAAAAAAA7k/9klkflBKgEY/s1600/P1020287.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to serve!</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VwY21LedA4Q/U4ppmLvPeGI/AAAAAAAAA7c/qNWIrKceUzA/s1600/P1020285.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-VwY21LedA4Q/U4ppmLvPeGI/AAAAAAAAA7c/qNWIrKceUzA/s1600/P1020285.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to bake!</td></tr>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com4tag:blogger.com,1999:blog-4190832735840256109.post-14566473699718787502014-05-03T11:51:00.001-07:002014-05-03T11:51:26.639-07:00A Regular Day In The Life of Grammy...Soooo, yesterday we decided that ribs would be good, soon. We went to our favorite little Thai place for dinner last night and had some really good Mango Curry with Shrimp. But, tonight it's ribs for us. We took the ribs out of the freezer last night. Oh dear, no rub! Well, guess what I did this morning! Yep, I whipped up a big batch of our Secret Rub! We really like this stuff and we use it like salt and pepper on everything. Well, maybe not on our cookies etc but nearly everything. Check out the recipe for this rub, it's listed under Rubs & Condiments. Last night on our way home from dinner, we stopped at our Costco and bought a big bag of red potatoes so I am making my potato salad, using red potatoes and I think I will put in some of the dill that is growing in a pot on my patio. My mouth is watering! I sure hope you are having a nice day. It's a beautiful, breezy 73˚ here in Redding, Ca. Most of you know that I like my fresh herbs and I plant them in pots where they live happily on my patio, in the shade, here in sunny California.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fKfKQKyjoYg/U2U3CEaPCXI/AAAAAAAAA5k/wFtU8m-mu1I/s1600/P1020165.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-fKfKQKyjoYg/U2U3CEaPCXI/AAAAAAAAA5k/wFtU8m-mu1I/s1600/P1020165.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the lovely fresh Dill that I will use in my potato salad !</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qt0mNXedSY0/U2U22ksSRVI/AAAAAAAAA5c/gLSzW1qCD0M/s1600/P1020166.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-qt0mNXedSY0/U2U22ksSRVI/AAAAAAAAA5c/gLSzW1qCD0M/s1600/P1020166.JPG" height="320" width="235" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The top pot is fresh Mint, middle pot is Dill (who loves my pansies almost as much as the aphids do and the bottom pot is my favorite Thyme. </td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ptTgFCh_PUI/U2U3C5bQwfI/AAAAAAAAA5o/KXv81FgaU0Q/s1600/P1020167.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-ptTgFCh_PUI/U2U3C5bQwfI/AAAAAAAAA5o/KXv81FgaU0Q/s1600/P1020167.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a big pot of flat leaf Parsley, Chives, Tarragon and Rosemary. All looked after by Mr. Ladybug.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This, my friends, is just one of many of my Basil plants. I just love fresh Basil!</td></tr>
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<br />Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com2tag:blogger.com,1999:blog-4190832735840256109.post-26511198774380810012014-05-02T13:16:00.000-07:002014-08-26T14:09:30.956-07:00Sooooooo..... What's happening today!My Husband John and I have been married to each other for over 50 years now. So, does that mean that we look alike or think alike or know what the other is thinking? NO! Now, wouldn't that get boring. It would be like being married to yourself, boring and no fun. I love waking up next to my Husband. We have evolved from the 18 and 19 year old kids of 1963, thank goodness! We have raised our family, watched them raising their families and now our grandkids are becoming adults and finding their ways. It hasn't all been fun and sometimes it was far from easy but we've done it and now we are retired and learning to live with each other - again. Every evening we fix the coffee pot for morning. We don't use a timer on the coffee maker because we might wake up at 4am or 8am. We don't set an alarm unless we are heading out on an adventure at an early hour. I usually wake up first, as nature says "wake up and turn on the coffee maker". John almost always gets up and gets us our first cups of coffee and brings them back to bed. We watch the news and weather report on TV, usually have that second cup as we plan our day. One of our key words that starts our day is, Sooooooo... This means So, what's going on today. So, what do you want to do today. So, what sounds good to you for dinner. That's our easy and simple way to begin the day. We always talk, smile and laugh during this time of the day. I love it! Then, it's get up and get started on a new day. Am I an expert on relationships? NO! However, I know what has worked for us and I would like to share some of my thoughts with you. First I want to share two photos with you.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gIiQzaPRmlo/U2P7s11i2WI/AAAAAAAAA5M/PTh72GN3RDM/s1600/1470079_683968178303958_1850384384_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-gIiQzaPRmlo/U2P7s11i2WI/AAAAAAAAA5M/PTh72GN3RDM/s1600/1470079_683968178303958_1850384384_n.jpg" height="315" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is us in November 1963, at our wedding reception.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This is us, taken in September 2013. <br />
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See what 50 years can do to you!<br />
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com3tag:blogger.com,1999:blog-4190832735840256109.post-30481536218664160862014-04-02T12:14:00.000-07:002014-04-02T12:19:33.638-07:00Blackberry Mini Cookie CupsWhen are you the most adventurous and creative in your cooking? I find that I am at my best when I am inspired at the market and when I have company coming. I always check out the berries to see if they look good and go from there. I saw some beautiful blackberries at Costco and into my basket they went. I did not know what I would do with them but it had to be dessert and company was coming, the pressure was on! Then I went to the grocery store to pick up a few non-Costco items and when I saw the pre-made cookie dough I was inspired again. So, into my basket a roll of sugar cookie dough went. <br />
There was a recipe on the back of the cookie dough package for cookie cups so it would be perfect. My only concern was - would the berries bleed through the cookie cups..... NO! They did not!<br />
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Well, I decided to do a play on blackberry pie in mini cookie cups. I pulled out a couple of cookbooks for pie and finally decided to revert back to my Grandma's Blackberry Pie mixture for the berry part of my dessert. When I was growing up, my Grandma made the best Blackberry Pie. She just added sugar and a little flour to the wild blackberries that we kids picked. She made her own pie crust and baked the pie until it was golden and delicious. She never did write down her recipes so it has been a lot of trials and errors to come up with ingredient amounts. This is my version of Grandma's Blackberry Pie in Sugar Cookie Cups. You can make your own recipe for Sugar Cookies or just fudge a little and use the already made roll of sugar cookie dough, like I did. Since the cookie cups are baked without the berry mixture, I mixed up the pie filling and cooked it on the top of the stove until it was thickened, similar to a jam. So easy, so pretty and so good! <br />
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<span style="letter-spacing: 0.0px;"><b> BLACKBERRY MINI COOKIE CUPS</b></span></div>
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<span style="letter-spacing: 0.0px;">16 oz. roll pre-made Sugar Cookie Dough</span></div>
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<span style="letter-spacing: 0.0px;">2 teaspoons sugar</span></div>
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<span style="letter-spacing: 0.0px;">2 cups Blackberries</span></div>
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<span style="letter-spacing: 0.0px;">1/2 - 3/4 cup Sugar (taste your berries for tartness, add more sugar if needed)</span></div>
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<span style="letter-spacing: 0.0px;">1 Tablespoon Flour</span></div>
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<span style="letter-spacing: 0.0px;">1/2 teaspoon Butter or Margarine </span></div>
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<span style="letter-spacing: 0.0px;">1/4 cup Water</span></div>
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<span style="letter-spacing: 0.0px;">Lightly spray 24 mini muffin pan with cooking spray. Remove the pre-made Cookie Dough from the package. Divide it into 24 equal pieces (about 1 Tablespoon each) and roll them into balls. Place one ball into each muffin cup. Press the Cookie Dough to line each muffin cup. I used the end of my citrus reamer to help press the dough. I dipped the end into sugar and lightly pressed. Then I used my fingers to get the sides to the top of the muffin cup. Be gentle and don’t make the dough too thin! Bake at 350˚ until lightly browned about 12 minutes. Gently press the bottom of the hot cookie cups down into the cup to keep the cup opening as large as possible. Leave the cookie cups in the tin to cool completely. When cool, gently twist the cookie cups and remove to a plate. </span></div>
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<span style="letter-spacing: 0.0px;">Pick out 12 of the prettiest berries and cut them in half - the long way. Place halves cut side down on a paper towel to absorb juice. These will be used to decorate the top of your filled Cookie Cups. </span></div>
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In a medium saucepan, combine Black Berries, Sugar (to your taste), Flour, Butter and Water. Bring to a gentle boil and simmer for about 20 minutes. Use a fork or potato masher to break down the berries. Allow this mixture to cool enough so that it begins to thicken. </div>
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<span style="letter-spacing: 0.0px;">I only fill the cookie cups that I am going to use soon and refrigerate the berry mixture separately until I am ready to use it. Berry mixture will last about 3 days unrefrigerated. </span>Place a berry half on top of each cookie cup and sprinkle a tiny amount of sugar on top. So Pretty!</div>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com2tag:blogger.com,1999:blog-4190832735840256109.post-25212474788486719512014-03-04T12:43:00.000-08:002014-08-31T09:01:36.203-07:00Grammy's Coffee CakeI don't want anyone to panic or faint in shock but I am doing another post already. My last one was yesterday. I know I have been a bit slow getting the recipes out here but it all takes time. I wanted to make something to have on hand for a little dessert and coffee the other night so I thought about it and decided to fix this old recipe for coffee cake. When our boys were growing up we had a rule that you had to eat breakfast before you could open gifts on Christmas morning. I came up with this recipe because it was easy to make the day before and it stayed moist. Besides that, the boys would eat it up! I don't remember where this recipe came from but it has been a good one for a lot of years. I know it freezes well and everyone seems to like it. If you don't have a tube pan, just bake it in what you have, layering the topping as instructed. You can leave it in a baking pan, if you want to! Oh, always remember that you can use any kind of nut you have on hand. All you really have to do is make it and enjoy it! <br />
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"> GRAMMY'S COFFEE CAKE</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup Sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 cup Margarine or Butter, at room temperature</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 Eggs</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup Sour Cream</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon Vanilla</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 cups Flour</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon Baking Powder</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon Baking Soda</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon Salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"> Topping:</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"> 3/4 cup Walnuts, finely chopped</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"> 3/4 cup Sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"> 2 teaspoons Cinnamon</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"> 1 teaspoon Vanilla</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"> Mix all of the topping ingredients together and set aside</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">In a medium size mixing bowl, cream together the Sugar and Margarine. Add the Eggs, Sour Cream and Vanilla and mix well. Stir in the Flour, Baking Powder, Baking Soda and Salt. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">In a well greased or sprayed tube pan, sprinkle a little of the Topping into the bottom. Pour in 1/2 of the Batter. Sprinkle 1/2 of the Topping over the Batter. Add the remaining Batter over that. Sprinkle the remaining Topping over the Batter. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Bake in a 350˚ oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Turn the cake upside down onto a serving plate. This cake is good warm or cold. </span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-WqusEiT6w_U/UxY4vAloz6I/AAAAAAAAA3Q/jd4VfBRSWyY/s1600/P1020084.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-WqusEiT6w_U/UxY4vAloz6I/AAAAAAAAA3Q/jd4VfBRSWyY/s1600/P1020084.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Look what we did to that beautiful cake. </span></td></tr>
</tbody></table>
Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com0tag:blogger.com,1999:blog-4190832735840256109.post-3414718073335789102014-03-02T14:33:00.001-08:002014-03-02T14:33:59.313-08:00Basic Waffles with Apple, Bacon & Maple ToppingWe had a waffle maker when our three sons were growing up but it didn't get used much. It was just easier to make Pancakes or French Toast. Those boys sometimes ate food faster than I could make it. The machine got put away and someplace along the years it disappeared. My husband John and I recently ate breakfast out and they had some waffles on the menu. Well, I had to have some. Well, then I had to have a new waffle maker to make them at home. Well, you know the story......<br />
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This is a good basic waffle recipe that is easy to increase or decrease. For the two of us it is quick and easy to make. I am hardly ever content to make 'just plain' anything so here are my waffles with apples, bacon and maple topping. Oh, I also want to say that I think waffles are really good for brunch or dinner, as well as breakfast. You can even add scrambled or fried eggs on the side if you like! That brown gob on the plate is crunchy peanut butter. A yummy habit I picked up from John. There is something about syrup and peanut butter!<br />
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<a href="http://2.bp.blogspot.com/-SUleWKUrUYs/UxOsznYyCUI/AAAAAAAAA1o/nvlocNalrcg/s1600/P1020093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SUleWKUrUYs/UxOsznYyCUI/AAAAAAAAA1o/nvlocNalrcg/s1600/P1020093.JPG" height="240" width="320" /></a></div>
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<span class="Apple-style-span" style="font-size: 14px;"> BASIC WAFFLES</span><span style="letter-spacing: 0.0px;"></span></div>
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<span style="letter-spacing: 0.0px;">2 cups All -Purpose Flour</span></div>
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<span style="letter-spacing: 0.0px;">3 Tablespoons Granulated Sugar</span></div>
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<span style="letter-spacing: 0.0px;">1 Tablespoon Baking Powder</span></div>
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<span style="letter-spacing: 0.0px;">3/4 teaspoon Salt</span></div>
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<span style="letter-spacing: 0.0px;">2 Eggs</span></div>
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<span style="letter-spacing: 0.0px;">1/4 cup Butter, melted</span></div>
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<span style="letter-spacing: 0.0px;">1 1/2 cups Milk</span></div>
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<span style="letter-spacing: 0.0px;">Combine all the dry ingredients in a medium size mixing bow. Stir with a wire whisk to evenly mix everything together. Add in the Eggs, Butter and Milk. Whisk it all together to moisten and remove any large lumps. The batter should be thick but pourable. </span></div>
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<span style="letter-spacing: 0.0px;">Preheat your waffle maker according to your machines instructions. </span></div>
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<span style="letter-spacing: 0.0px;">Pour 1/2 cup (or the amount suggested by your waffle maker) onto the hot waffle griddle. Close the lid and press it down lightly to level the batter. Bake until done according to your waffle maker. Mine buzzes! </span></div>
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<span style="letter-spacing: 0.0px;">Remove waffle and serve immediately or waffles may be kept warm in a 200˚ oven while you make additional waffles. Makes 5-6 waffles</span></div>
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<span style="letter-spacing: 0.0px;"> APPLE MAPLE & BACON TOPPING</span></div>
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<span style="letter-spacing: 0.0px;">4-6 slices Smoked Bacon, cooked crisp, drained and diced - set aside</span></div>
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<span style="letter-spacing: 0.0px;">2-3 Apples, washed, cored and diced small (I leave the peel on)</span></div>
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<span style="letter-spacing: 0.0px;">1/4 cup Maple Syrup</span></div>
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<span style="letter-spacing: 0.0px;">1/4 teaspoon Cinnamon</span></div>
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<span style="letter-spacing: 0.0px;">Fry the bacon until crisp in a medium fry pan. Drain bacon on a paper towel and when cool, dice bacon. Set this aside. In the same fry pan, remove all but 1 Tablespoon of the bacon grease. Saute the diced Apples for about 4-5 minutes in the bacon grease. When the apple is just crisp tender, add the Maple syrup and Cinnamon. Cook until liquid reduces and you have a nice medium syrupy concoction, about 3 - minutes more or until the apples are done the way you like them. </span></div>
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<span style="letter-spacing: 0.0px;">To serve, place warm Waffles on plate, top with butter, apple topping, diced bacon and drizzle with more maple syrup. We also like a big spoon of peanut butter on the side! </span></div>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com2tag:blogger.com,1999:blog-4190832735840256109.post-13194110178403705042014-02-16T13:34:00.000-08:002014-02-16T13:48:27.728-08:00Macadamia Nut ChickenI wanted to get this on my blog before Valentine's Day but guess what! It didn't happen. I cooked it, made notes, took photos and we even enjoyed eating it. But, first I was bitten by a nasty stomach virus and then my husband got it. We actually ate plain baked potatoes for our Valentine's Day dinner and this recipe did not get out here! It may be late but here it is, finally!<br />
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First, though, I want to say that this is my version of what I love to eat when we are in Hawaii. It's like chicken fried steak, only chicken, with nuts! I have eaten several versions of this wonderful chicken and I have loved them all. This is a simplified recipe to make life easy but yummy. You could use any kind of nut but those Macadamia Nuts in Hawaii are so spectacular. It's especially good when served with a quick homemade Mango Chutney or jam. A Fresh Mango or Pineapple Salsa would be great too. Of course, prepared jams are good or just eat it plain. When I made mine, I only had 1 Mango so I also used 1 Pear - it was really good! I hope you enjoy my recipe.<br />
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<a href="http://4.bp.blogspot.com/-B78C9Vwk0y8/UwEqCv4PvsI/AAAAAAAAA1M/7_bPHbMRnzU/s1600/P1020073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-B78C9Vwk0y8/UwEqCv4PvsI/AAAAAAAAA1M/7_bPHbMRnzU/s1600/P1020073.JPG" height="240" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Helvetica;"> MACADAMIA NUT CHICKEN</span><br />
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<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"><b></b></span><br /></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 Boneless, Skinless Chicken Breasts</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Place Chicken between 2 sheets of plastic wrap and pound it with a mallet (or use a heavy bottomed fry pan) to about 1/2” thick. This will help the chicken cook evenly and quickly.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Marinade:</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 cup Soy Sauce</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 Tablespoons Brown Sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon Fresh Ginger, minced</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 clove Fresh Garlic, minced</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 Tablespoon Mirin (Japanese Rice Wine) or Dry White Wine</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 Tablespoon Olive Oil</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Combine marinade ingredients in a plastic zip bag. Add the pounded chicken to the bag and coat it well. Place on a dish and place it in the fridge for about 30 to 45 minutes.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Coating:</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 cup Panko (Japanese bread crumbs) or unseasoned bread crumbs (Panko is crunchier and best for this coating)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">3/4 cup Macadamia Nuts, chopped very fine</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 cup Flour</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 Egg</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 Tablespoon Water</span></span></div>
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<span class="Apple-style-span" style="font-size: small;">2 Tablespoons Oil</span></div>
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<span class="Apple-style-span" style="font-size: small;">1/2 Tablespoon Butter</span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Combine Panko, Nuts and Flour in food processor. Pulse to desired texture. I like my coating to be a pretty fine texture but still be able to tell there are nuts in there. Pour this into a shallow dish for dredging your chicken. In another dish, scramble the Egg with the Water. The water helps break up the whites of the egg. </span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Remove marinated Chicken from the marinade and discard remaining marinade. Use paper towels to blot excess liquid from chicken. Dip the chicken into the egg mixture and then into the coating. Coat a heavy fry pan with Oil to cover the bottom of the pan then melt in the Butter. Heat the pan on medium high heat. Fry the chicken for 3 or 4 minutes on each side - until golden brown. Remove cooked chicken to ovenproof pan and place in 350˚ oven for about 15 minutes to finish cooking thoroughly.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Serve with a fresh Mango Salsa or Chutney on the side, you can make this or buy it already prepared.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Serves 4</span></span></div>
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<a href="http://1.bp.blogspot.com/-rDkFiVVBgVY/UwEqDIQuhPI/AAAAAAAAA1c/U3pI1roVbM0/s1600/P1020070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-rDkFiVVBgVY/UwEqDIQuhPI/AAAAAAAAA1c/U3pI1roVbM0/s1600/P1020070.JPG" height="240" width="320" /></a></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Mango Chutney:</span></span></div>
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<span class="Apple-style-span" style="font-size: small;">2 Ripe Mangos, diced</span></div>
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<span class="Apple-style-span" style="font-size: small;">1/4 cup White Sugar</span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/4 cup Water</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon Lemon Juice</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 Tablespoon Fresh Cilantro, fine chopped (optional, of course)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Combine everything in a small saucepan. Over medium heat, boil until fruit is cooked and mixture becomes thick like a jam - this takes about 30 minutes. </span></span></div>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com2tag:blogger.com,1999:blog-4190832735840256109.post-25553846123852383722014-02-06T14:36:00.001-08:002014-02-06T14:36:21.504-08:00Lasagna - Made EasyIt has been a cold winter here in California. We haven't had much rain but it is still cold. I have enjoyed cooking and using my oven but it has to end soon. All this comfort food is beginning to show.<br />
John and I really like lasagna and I made it quite often when our three sons were growing up. They all loved it and they ate leftovers for breakfast. Now, I leave the lasagna making to our youngest son, Joel. It's one of his specialties. He lives 3 hours away from us so when we recently wanted lasagna I had to make it myself. I didn't want to use meat this time so I gathered onions, mushrooms and spinach to add to the sauce, along with spices to bring the flavor up to what I like. I use cottage cheese and an egg blended in the blender instead of Ricotta cheese. Since I was using Joel's dry noodle method, I made sure the sauce was a little juicy to cook and soak into the noodles. I broke my 'raw' noodles to fit my baking dish and I have to say it turned out pretty darned good! There was plenty of leftovers so I wrapped portions for two in plastic wrap and then put them into plastic freezer bags. Next time we want lasagna it will be simple to take it out of the freezer and heat it up. Am I brilliant or what! Enjoy...<br />
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<span style="font-size: small; letter-spacing: 0.0px;"> Lasagna - Made Easy</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;"> (No need to boil the noodles!)</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">1 lb. Lasagna Noodles (dry and uncooked)</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">2 Tablespoons Canola Oil</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">1 large White Onion, cut in med. cubes</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">2 lbs. White Mushrooms, cleaned and cut in 1/4” thick slices</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">5 cloves Garlic, diced</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">8 oz. Fresh Baby Spinach (or a pkg. frozen spinach, thawed and drained)</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">32 oz jar Marinara Sauce (make your own if you have time!)</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">1 cup Water</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">1/2 teaspoon Salt</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">1/2 teaspoon Black Pepper</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">1/4 teaspoon Crushed Red Pepper Flakes</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">1 teaspoon Oregano </span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">1 Tablespoon Basil</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">16 oz. Mozzarella Cheese, sliced or grated</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">12 - 16 oz. Small Curd Cottage Cheese </span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">1 Egg (mix cottage cheese and egg in a blender until smooth)</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">1 cup Parmesan Cheese</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">Heat Canola Oil in a large deep fry pan. Saute Onion until they are translucent. Add in the Mushrooms and Garlic and saute until Mushroom juice is mostly gone. Add in the Spinach and saute for 2 minutes. Add the Marinara Sauce, spices and water. Simmer for 5 minutes.</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">In a large and deep baking dish, put a little sauce on the bottom. Then a layer of dry uncooked Noodles, then Sauce, then the Cottage Cheese and Egg mixture (just dollop it on and smear it around), then the Mozzarella Cheese, sprinkle some Parmesan Cheese on and then repeat until you have 4 layers of noodles, sauce and cheeses. Cover the baking dish tightly with foil and bake in 375˚ oven for 1 hour. Use a fork to test those noodles for doneness. Remove the foil and bake for another 20 minutes to brown up the top. Let stand for 15 minutes to cool before cutting and serving.</span></div>
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<span style="font-size: small; letter-spacing: 0.0px;">Note: I place my baking dish on a foil lined cookie sheet, just in case it simmers over - you know how ugly some messes can be!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Swirl the cottage cheese/egg mixture!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Leftover lasagna portions ready to freeze!</span></td></tr>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com2tag:blogger.com,1999:blog-4190832735840256109.post-29800342220823244832014-01-30T18:21:00.000-08:002014-01-30T18:21:18.044-08:00Chicken Noodle CasseroleI was never fond of casseroles made with canned soup. My Husband John did not care for Tuna Noodle Casseroles so I just didn't do that kind of thing. However, there are times that you want to make a big, yummy and comforting casserole dish to either take somewhere or just to eat for sheer comfort. I do like a good chicken noodle soup and yummy chicken pot pie is up there on my list. I buy Rotisserie Chickens from Costco because they are so convenient, nice and plump and juicy and they are only $4.99. I like this recipe with spaghetti broken into 2" pieces because you don't get a big mouth full of just plain pasta in each fork full. The mushrooms are optional so use them or not. It's good either way. You can use the lower calorie cream cheese if you like. This recipe makes enough for 8 or 10 people or you can freeze a small casserole or two for another time. Since there are only two of us here, now that our 3 boys have grown up and left us, I freeze extras for later dinners. I hope you enjoy this newer recipe of mine. Make it your own!<br />
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">3 or 4 cups cooked Chicken - diced or shredded *</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">12 oz. Noodles (Noodles, Linguini or Spaghetti broken into 2”pieces), cooked till firm</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 Tablespoons Butter or Margarine</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup White Onion, finely chopped</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 Tablespoon Garlic, finely chopped (that’s approx. 4 cloves)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 pound Mushrooms, quartered (white or Crimini) these are good but optional</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup Dry White Wine (Good but optional! Add 1/2 cup water if omitting wine)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon Salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon Black Pepper</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/4 cup Flour</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 14.5 oz. cans Chicken Broth (about 4 cups)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 8 oz. package Cream Cheese, cut into 1” pieces</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup frozen Petite Peas</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 cups Pepper Jack Cheese, grated (Plain Jack or Mozzarella work too)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup Panko Bread Crumbs</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">In a large pot, melt Butter. Slowly saute White Onion, Garlic and Mushrooms until Onions are translucent. Add the White Wine and the Salt and Pepper. Cook until liquid is reduced by half - 3 or 4 minutes. Sprinkle the Flour over onion mixture and stir to combine. Stir in the Chicken Broth and cook until the sauce in thickened (about 4 minutes). Stir in the cubed Cream Cheese (it will melt and blend as it heats up). Add in the Peas and Cheese. Add the cooked Chicken and cooked Noodles and stir to combine everything. Pour into a large sprayed or buttered baking dish - I use a large glass baking dish and there is also enough for a smaller casserole dish for the freezer. Sprinkle Panko Bread Crumbs on top and bake uncovered at 350˚ for approx. 30 minutes. </span></span><span class="Apple-style-span" style="font-size: small;"> </span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">*Note, I use the breast meat from an already cooked rotisserie chicken from the market (Costco for me). You can cook your own chicken breasts in an oiled fry pan for about 4 minutes on each side or just until done. Of course, leftover turkey can also be used!</span></span></div>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com3tag:blogger.com,1999:blog-4190832735840256109.post-92029617423732835742014-01-19T16:34:00.001-08:002014-01-19T16:34:47.686-08:00Chex Party MixI don't know when Chex cereals came on the market but I know that my Mom made this yummy snack every year. She would fill a big paper grocery bag with the stuff and we ate on it for days. We loved the stuff! Now, I still make it but I change the ingredients around to suit our tastes. It seems like everyone likes something different. I like the Wheat Chex, my husband likes the Rice and Corn Chex. My Mom doesn't like cheese crackers so I throw in extra Chex or some Oyster (Soup) crackers. Everyone will sit and pick out their favorite nuts. So, you can substitute whatever crunchy snack you like. I started making the BBQ flavored Mix when I was trying to come up with a totally meatless variety (you know that anchovies are in Worcestershire sauce, don't you?) These Chex Party Mixes are a favorite of mine to take as hostess gifts too. Check out the dollar store or craft store in your area for nice gift bags and tie on a pretty ribbon. Endless possibilities!<br />
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<span style="letter-spacing: 0.0px;"><b><span class="Apple-style-span" style="font-size: small;"> CHEX PARTY MIX</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><b>NOTE: </b>You can use any combination of crunchy cereals, crackers etc. that you like in these mixes. You just need 11 cups total.</span></span></div>
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<span style="letter-spacing: 0.0px;"><b><span class="Apple-style-span" style="font-size: small;">TRADITIONAL CHEX MIX:</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 cup (1 cube) Margarine</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 1/2 teaspoon Seasoned Salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon Garlic Powder</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons Worcestershire Sauce</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">3 cups Corn Chex 3 cups Rice Chex </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">3 cups Wheat Chex </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup Pretzel Sticks</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup Cheese Crackers</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 325 degrees. In a large 2 - 3 inch deep baking pan (15” x 10 “ size), melt the margarine. Mix in the Seasoned Salt, Garlic Powder and Worcestershire Sauce. Add the remaining Crunchy Ingredients and mix well to coat all the pieces. Bake for one hour, stirring every 15 minutes. Allow to cool and then store in airtight container. This mix will keep for at least 1 week.</span></span></div>
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<span style="letter-spacing: 0.0px;"><b><span class="Apple-style-span" style="font-size: small;">BBQ PARTY MIX:</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 cup (1 cube) Margarine</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/4 cup Barbecue Sauce (your favorite kind)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon Chili Powder</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon Dried Oregano</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon Cayenne Pepper</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;">6 cups Chex Cereals (corn, rice </span><span style="letter-spacing: 0.0px; text-decoration: underline;">or</span><span style="letter-spacing: 0.0px;"> wheat mixed) </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 cups Corn Chips </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup Cheese Crackers </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup Pretzels </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup Mixed Nuts</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 325 degrees. In a large 2 - 3 inch deep baking pan (15” x 10” size), melt the margarine. Mix in the Barbecue Sauce and Seasonings. Add the crunchy ingredients and mix well to coat all pieces. Bake for one hour, stirring every 15 minutes. Allow to cool and then store in airtight container. This mix will keep for at least a week! </span></span></div>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com2tag:blogger.com,1999:blog-4190832735840256109.post-87008706163920827572014-01-10T11:11:00.000-08:002014-01-10T11:11:58.451-08:00Grammy's Meat Loaf<br />
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Sometimes we have just had enough food! During November and December we ate every imaginable thing. We ate out a lot, we had turkey, ham, prime rib, lobster and who knows what else. Well, what are we going to have for dinner tonight? Yes, everyday we have to make that decision. I am so full I can't even think of a thing that sounds good. However, we still feel the need to eat. I guess it's time to pull out the good old comfort foods and feel the love! My mom never made meat loaf so I don't have her secret recipe. Over the years I have seen recipes with just about everything put into meat loaves. Finally, I came up with this easy recipe that my husband and I like. It's very simple and basic, sometimes that is the best thing. Of course, you can add whatever you like. Don't forget the leftovers on this one and it makes great sandwiches. </span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span style="letter-spacing: 0px;"> </span><span style="font: normal normal normal 14px/normal Helvetica; letter-spacing: 0px;">Grammy’s Meat Loaf</span></span></h2>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 Tablespoon Cooking Oil</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup Yellow or White Onion, fine chopped</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 or 2 cloves Garlic, fine chopped</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon Thyme, fresh or dried</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon Kosher Salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon Black Pepper</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 lbs. Ground Beef (I use 80 to 90% Fat Free)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 slices Whole Wheat Bread, cut in small cubes and crumbled (use your favorite bread)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 cup Beef Stock (I use Better Than Bouillon brand, lower sodium) </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 Tablespoons Worcestershire Sauce</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 large Egg</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">1/2 cup Ketchup (for the topping plus extra for serving on the side)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">In a shallow fry pan, bring Cooking Oil to medium heat and saute the Onion, Garlic, Thyme, Salt and Pepper until the onion is translucent, but not brown, about 10 minutes. Remove pan from heat and allow to cool just a bit.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">In a large mixing bowl, combine the Ground Beef with the Bread crumbles. Do this lightly and just enough to break up the Ground Beef. Make a hole in the center of your meat mixture. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">In a small bowl, combine the Beef Stock, Worcestershire Sauce and Egg. Pour this liquid and the Onion and Garlic mixture into the hole you made in the Ground Beef and using your hands, gently mix everything until it is just combined. You don’t want to over work your Ground Beef or it will become too dense. You want a nice light mixture!</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Gently form the meat mixture into a loaf shape on a foil lined baking pan or dish. Spread the Ketchup evenly over the top of the Meat Loaf and bake for about an hour in a 350˚ oven. You want the internal temperature to be 160˚ so it is cooked all the way through.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">Serves 6</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">I usually serve mashed potatoes and green beans with my meatloaf, along with extra Ketchup. Leftovers make really good sandwiches with a little mayonnaise and Ketchup spread on your bread. Pure Comfort Food!!!</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Ready to bake!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready to slice and eat!</td></tr>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com2tag:blogger.com,1999:blog-4190832735840256109.post-76563376644520095672013-12-29T12:57:00.000-08:002013-12-29T12:57:05.185-08:00Some of my favorite Christmas things...Christmas is over... All that build up and it's over! The decorating, the parties, the baking, the gifts and now it's over! I'm not really ready for this! I want a few more days to enjoy some of my favorite Christmas things. It took me years to collect all these prized and cherished possessions, now I want to show some of them to you and maybe you will see why I love them so much. Please indulge me and forgive me for being so nostalgic.<br />
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First I want to show you my front door and the entrance to our home. This is what people see first so I like it to look warm and inviting. This was taken on a freaky night that it happened to snow - it almost never snows in our city and for Christmas, how special is that!<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ONRHdhZF0cU/UsB-rujQweI/AAAAAAAAAuA/PZd6-mpfSBA/s1600/DSCN2295.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="183" src="http://3.bp.blogspot.com/-ONRHdhZF0cU/UsB-rujQweI/AAAAAAAAAuA/PZd6-mpfSBA/s320/DSCN2295.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Welcome to our home!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Hgio28ZcasQ/UsCBQxdLmsI/AAAAAAAAAvE/KamQOTk7LXk/s1600/P1010883.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="313" src="http://2.bp.blogspot.com/-Hgio28ZcasQ/UsCBQxdLmsI/AAAAAAAAAvE/KamQOTk7LXk/s320/P1010883.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just inside the front door is where Santas can hang their hats!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1WerEz9oJgs/UsCBaU45TNI/AAAAAAAAAvM/2cSZdiSpSL8/s1600/P1010884.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-1WerEz9oJgs/UsCBaU45TNI/AAAAAAAAAvM/2cSZdiSpSL8/s320/P1010884.jpg" width="235" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then you are greeted by our Mr. Snowman!<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-unRQHbVnH8U/UsCBKFftgKI/AAAAAAAAAu0/K9m84-rahvQ/s1600/P1010880.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-unRQHbVnH8U/UsCBKFftgKI/AAAAAAAAAu0/K9m84-rahvQ/s320/P1010880.jpg" width="168" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And this is our beautiful Christmas tree. We needed a skinny one for the space we have!<br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-EZY_SBNI1js/UsCBPybZToI/AAAAAAAAAvA/fuYcmmgXjiY/s1600/P1010882.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-EZY_SBNI1js/UsCBPybZToI/AAAAAAAAAvA/fuYcmmgXjiY/s320/P1010882.JPG" width="304" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The stockings are hung by the chimney, with care!<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The guest room is all cheery and ready for guests!<br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Cp4Ian2q6vs/UsB95V6ceZI/AAAAAAAAAt4/-nXmyjkxJsg/s1600/P1010826.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Cp4Ian2q6vs/UsB95V6ceZI/AAAAAAAAAt4/-nXmyjkxJsg/s320/P1010826.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Cheery Snowman welcomes anyone who joins him on the back patio!<br /><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-L9JjjPaijxc/UsCBgRRYtoI/AAAAAAAAAvc/PPB3r0VtA2A/s1600/Unknown.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-L9JjjPaijxc/UsCBgRRYtoI/AAAAAAAAAvc/PPB3r0VtA2A/s1600/Unknown.jpeg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And now, I guess it's time to say Merry Christmas to All and thank you for sharing some of my favorite things!</td></tr>
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Pat Dyer Lutzowhttp://www.blogger.com/profile/12199756649960982759noreply@blogger.com0