tag:blogger.com,1999:blog-92205493881672749912024-03-19T05:28:16.362-05:00Good Eats for the College KidThis blog is proof cooking in college is not impossible!
We'll be the first to admit we aren't always successful, but it's about the journey- not the destination, right?Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-9220549388167274991.post-77118713610231312502011-10-03T22:13:00.001-05:002011-10-03T22:14:42.571-05:00Pasta with Pesto Cream Sauce<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I haven't been cooking very much since moving home (every time I say this I also include TEMPORARILY.) I don't want anyone to get the idea that I'm staying here very long. My mom makes me dinner most nights...(I know I'm spoiled) haha...but I also spend my entire life studying. If I had any friends before this semester started- I certainly don't anymore because I have no social life. I did make this little dish over the weekend. The original is from <a href="http://www.thepioneerwoman.com/">Ree</a>. She's wonderful. And no I don't know her personally, but I like using first names. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I switched up a few things as you will see if you check out the original recipe. If you decide to make this I encourage you to go off of her's as well. I like to mix it up a little....and I made a smaller amount. Here's what I used:</div><br />
-1/4 cup fresh basil (I'm growing my own herbs right now- it's so fun....except I keep forgetting to water them...ooops)<br />
- 1/4 cup parmesan cheese<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">- 1 clove garlic</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">- olive oil to taste </div>- 1/4 c heavy cream<br />
- 1 tbsp butter<br />
- any kind of pasta noodles you want ( I used egg noodles because I LOVE them, but she suggests fusili/cavitappi/etc)<br />
- 1 tbsp pesto (she made her own...but I didn't feel like buying pine nuts...I know I'm lazy)<br />
- grape tomatos diced<br />
-1/4-1/2 lemon (squeezed in)<br />
- white wine to taste...in a glass too if necessary<br />
<br />
<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJMM5Kz40bL-q4JewAm4Rg3gSD1VqucwfWZBJSo2Wbi445zuRB_3j76mHbLtOStVQSSKJKaIhqW5uDWc7bbNKwdWrVO8cH0dqYDIR9Sm8SdSMwAboDnpCY-867Njt-gWNmsesQYwIN__s/s1600/DSCN2404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJMM5Kz40bL-q4JewAm4Rg3gSD1VqucwfWZBJSo2Wbi445zuRB_3j76mHbLtOStVQSSKJKaIhqW5uDWc7bbNKwdWrVO8cH0dqYDIR9Sm8SdSMwAboDnpCY-867Njt-gWNmsesQYwIN__s/s320/DSCN2404.JPG" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-hSiX-Hp5na0zgRCpfztushoU7edCPYzw7RkuemG7u2xltEgYT9O9GZtzcSXJql2I-cRa5u8Kylar-2LnU3uJCNMi4XrqU3u6-FREjpUGikCa4j0ltQkC2Kia3Azj4Fzn2KITYd3m6zO/s1600/DSCN2407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-hSiX-Hp5na0zgRCpfztushoU7edCPYzw7RkuemG7u2xltEgYT9O9GZtzcSXJql2I-cRa5u8Kylar-2LnU3uJCNMi4XrqU3u6-FREjpUGikCa4j0ltQkC2Kia3Azj4Fzn2KITYd3m6zO/s320/DSCN2407.JPG" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDS4Gd0p1iJMczDNNn5R6BS7dG2N8c9pOuBLeRnWOvcN2WlAYevd0N18ByTttD3_aW9cJPx1mBq4pXJVCKWOobihQQCQygWuQEesQsEIIG-POQhXdX9w0ykHD1kxJkoPBLtGqrsGdC8Gwr/s1600/DSCN2412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDS4Gd0p1iJMczDNNn5R6BS7dG2N8c9pOuBLeRnWOvcN2WlAYevd0N18ByTttD3_aW9cJPx1mBq4pXJVCKWOobihQQCQygWuQEesQsEIIG-POQhXdX9w0ykHD1kxJkoPBLtGqrsGdC8Gwr/s320/DSCN2412.JPG" width="320px" /></a></div><div style="text-align: center;">(sorry this is not an aesthetically pleasing picture--pesto is deeelicious though)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">OK- so after you chop your basil and slice up your grape tomatos, boil some water in a pot and throw your pasta in there when it's ready. While that's going.....</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1b-xZ1_uddwnUrHO8_h7xICwGqJqvNJVUiCWN68yKZSMFZHJtEdb12PrySC6iVOqIhAWlUT2zGlilRoTB2RXuBUYrCpoThXbkWRIl18s3uAKC-4rCYGQUPpbxe9Wrf9EREfDL3hCkyVw/s1600/DSCN2416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1b-xZ1_uddwnUrHO8_h7xICwGqJqvNJVUiCWN68yKZSMFZHJtEdb12PrySC6iVOqIhAWlUT2zGlilRoTB2RXuBUYrCpoThXbkWRIl18s3uAKC-4rCYGQUPpbxe9Wrf9EREfDL3hCkyVw/s400/DSCN2416.JPG" width="400px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Put your cream and butter in a skillet and turn the heat to medium-high. A few bubbles are good, but not too many. The little gadget I'm using is a garlic press. If this garlic press was a person it would be my boyfriend. Because I love it- and I will never stop. We have an eternal bond. However, if you don't have a cool garlic press like me, you can just slice it up very thin and throw it in. After adding your pesto and basil let the sauce cook for a few minutes until it's well heated and the butter is melted. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7UjF4bs_9I-eDvhTQeGLLiTTbICnMTaKi3KEyBZJt-tbRQDT0DKnEdtd4tpypgnTAqz7-hryFR8Ef6daWEhzufhEzimDChvQ0rPJWmW0T-M4N_fr4NIaqHFuZ5BlC6RP1_DEy9hlzvTh/s1600/DSCN2420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7UjF4bs_9I-eDvhTQeGLLiTTbICnMTaKi3KEyBZJt-tbRQDT0DKnEdtd4tpypgnTAqz7-hryFR8Ef6daWEhzufhEzimDChvQ0rPJWmW0T-M4N_fr4NIaqHFuZ5BlC6RP1_DEy9hlzvTh/s400/DSCN2420.JPG" width="400px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Then squeeze in some lemon. Yumm. Lemon is good in pretty much anything. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1PbIh_3Nd5uhcPFQmNEt769YbVh7rQzidKmju7-5WLqJml6lHI3aT9LJADr9tEqlzx5PINz6Yto3hmd63PtuyNjgaKzmbAEtbRBTAUEAjx9AYMpBQw0LOol5JipkZvOIXZLJkzezu4EZ/s1600/DSCN2422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1PbIh_3Nd5uhcPFQmNEt769YbVh7rQzidKmju7-5WLqJml6lHI3aT9LJADr9tEqlzx5PINz6Yto3hmd63PtuyNjgaKzmbAEtbRBTAUEAjx9AYMpBQw0LOol5JipkZvOIXZLJkzezu4EZ/s400/DSCN2422.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;">Add your tomatos. Pour some wine in there too. Let it mix for a few minutes with the heat turned down to low.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyglPBxbiWGL63O2M0EZINLcLlTljKNT2EnRhZJXyES5bIsi8R2P_SUiDr5qRDrNU126E6ESQtORDy9I6b8wLdxAgH7uuXkb6ZlmUKqa4qwkxu04n9ppqpEsYAPRSPU9NRDEPqHbVniTxJ/s1600/DSCN2431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyglPBxbiWGL63O2M0EZINLcLlTljKNT2EnRhZJXyES5bIsi8R2P_SUiDr5qRDrNU126E6ESQtORDy9I6b8wLdxAgH7uuXkb6ZlmUKqa4qwkxu04n9ppqpEsYAPRSPU9NRDEPqHbVniTxJ/s400/DSCN2431.JPG" width="400px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">And wa-la. The egg noodles weren't the prettiest choice (I'm also not a very good photographer!) but they tasted great. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">I think next time I make it I'll add some black olives and shrooms. The legal kind of course. </div>Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-11264264151259587672011-08-25T11:19:00.000-05:002011-08-25T11:19:58.161-05:00Easy/Fast/Healthy/Yummy/SimpleDon't really know what to call this because I made it up. I was rushing to see a friend before my night class a few days ago and needed to make something to eat really fast. I've been trying to avoid fast food, so I dug in the fridge and pantry until I found stuff I could work with. <br />
<br />
I'm kind of a weird person, in that I like to see how delicious of something I can make with minimal ingredients. I challenge myself to get creative and see what I can come up with. <strike>Most of the time </strike> Every now and then I'm successful. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7xQwsYOjEe3zUTkjv-RgxSf_wW595NFkua38i7Qhqao7gEQUjf4Ie49dA2-rLSfPIR5ypGYMEnCVSL219qaX4qBlonqzsariPB8_xlnxBEcfg4RmxyNoZ6_eEhjBpNBpwOF_a-6NH3YT/s1600/photo%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7xQwsYOjEe3zUTkjv-RgxSf_wW595NFkua38i7Qhqao7gEQUjf4Ie49dA2-rLSfPIR5ypGYMEnCVSL219qaX4qBlonqzsariPB8_xlnxBEcfg4RmxyNoZ6_eEhjBpNBpwOF_a-6NH3YT/s320/photo%255B1%255D.JPG" width="320px" /></a></div>Here's all I did:<br />
<br />
First I made some couscous. So light and delicious. The best part is it only takes 5 minutes to cook. I have a bad reputation for cooking rice, meaning..well...I just suck at making rice, ok? So couscous is perfect for me because it's a lot more difficult to mess up. <br />
Then I sauteed some veggies. I heated olive oil in a pan and sprinkled my veggies with Tony's. I also added a tiny bit of butter as well. We had bell pepper and zucchini, so those are the veggies I used. Definately would've added broccoli, squash or onion if I did it again. I reheated my steak and sauteed that in the pan with my veggies for a few minutes too. <br />
When everything looked cooked, I put my couscous in a bowl and put everything else on top. (As if you couldn't figure that out from my picture....sorry.) I tend to eat things from a bowl more than from a plate, if possible. Just my preference. <br />
<br />
Overall it was really good. A great thing to make if you are trying to watch what you eat. Of course- you could make this 10X more difficult and expansive....but this is the way to go if you are trying to run out the door like I was.<br />
<br />
Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-75429709480629803532011-08-20T14:15:00.000-05:002011-08-20T14:15:39.697-05:00Lemonade Pie FAILI'm posting this so next time I try to make this particular pie, I won't make the same mistake twice.<br />
<br />
Lemonade pie is delicious. Tart, sweet, cold. So good....especially in this Texas heat. I followed my mom's recipe and was super pumped for my family to try it. I did everything right (it's not very difficult to make), but to my horror my pie didn't solidify very much. In the words my little brother used, "thanks for the pudding, Tara." See what I'm working with here? Rude people. <br />
<br />
Fortunately, I have discovered the root of my pie problem. I was asking my mom what I could have possibly done wrong, and she asked how much frozen lemonade I used. The recipe card said, "one small can of lemonade" but as far as I knew, frozen lemonade only comes in one size. She told me that in the "olden days" (like the 90's..HAHA) lemonade also came in half sizes. So instead of using a regular sized can of lemonade, I should've only added half. It was a relief that technically it wasn't my fault. Ignorance is bliss. Sooo....here's my lemonade "pudding"...<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTU3ZOPL1R4AR0q07KONYJPWdXssSHUvrop0XDIKU2PN3GPZ4VWsxRrIJYXe1pdv-wqxo6zLl03LuFH2gVByuB7RnWlkmJU6JK5EaJYeuXZCKL6Jf1kF7_R5azbuEtWShd10hSh5Ea-jR/s1600/DSCN2239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTU3ZOPL1R4AR0q07KONYJPWdXssSHUvrop0XDIKU2PN3GPZ4VWsxRrIJYXe1pdv-wqxo6zLl03LuFH2gVByuB7RnWlkmJU6JK5EaJYeuXZCKL6Jf1kF7_R5azbuEtWShd10hSh5Ea-jR/s400/DSCN2239.JPG" width="400px" /></a></div> Exhibit A<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHu85XkWmkASNgTHKlmt8IgVTpIl_4Q_XNeIfWGTJa_4PzPJkRWiVEwXTW_M36FZ0E4FHq1CpWr6o6YCL6MtDueARf1qMkWicJVp4pHJwqrFwoAUHlPifNAhQrU7ELzdHeQZ8wLNzVf2DX/s1600/DSCN2242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHu85XkWmkASNgTHKlmt8IgVTpIl_4Q_XNeIfWGTJa_4PzPJkRWiVEwXTW_M36FZ0E4FHq1CpWr6o6YCL6MtDueARf1qMkWicJVp4pHJwqrFwoAUHlPifNAhQrU7ELzdHeQZ8wLNzVf2DX/s400/DSCN2242.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;">WAAAAAAAAAAAA</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">It was delicious though. I will give myself that. If you decide that you want to make it the proper way here is what you will need:</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">- HALF a regular sized can of pink lemonade</div><div class="separator" style="clear: both; text-align: justify;">- 1 can sweetened and condensed milk (14 oz)</div><div class="separator" style="clear: both; text-align: justify;">- 1 medium container of cool-whip</div><div class="separator" style="clear: both; text-align: justify;">- 1 graham cracker crust</div><div class="separator" style="clear: both; text-align: justify;">Let your lemonade defrost and mix everything together with a hand mixer. Pour into your pie crust and let it refrigerate for 3-4 hours. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Hope yours turns out better than mine! :)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<br />
<br />
<br />
<br />
Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-83762956451531984462011-08-09T21:19:00.000-05:002011-08-09T21:19:02.570-05:00Beef....its whats for SupperSoo...things have been a little crazy the past few weeks. I packed up all my worldly possessions, finished up my practicum, ended my job, graduated from college....and moved home. Yep. I know. O woe is me that I have to live with my parents. Seriously though...I miss Lubbock so much. I hope I can do it. The reason for it is that I was such an overachiever that I graduated college in 3 years, and OT school doesn't start until next summer. So I have a year to retake classes that I didn't do so well in and boost my GPA. Then maybe the OT school gods will be happy and take me. When I lived in my apartment, we weren't allowed to have grills. Since I'm at home I'm definately taking advantage of the grill because the best foods come from the grill......or maybe the crockpot. That's a tough one. <br />
<br />
Anyways, I've recently become fascinated with all the different cuts of beef. That is so nerdy....but I really just want to learn all about them and how to cook each type. Look at this awesome picture I found!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuFP7A-Yc74Fp1ADL9w6r3kTdLt4-1lcue7ac7aexwHhkMyOV7vKc0CVwPOlxfZgtQsMrbVZ1EHnxCqLax1lQbslviS8ccFqkudyX-eb5QJJ1DqXX264tKbHiPGypWKNFqwUS0Qh9dGH6/s1600/beef.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuFP7A-Yc74Fp1ADL9w6r3kTdLt4-1lcue7ac7aexwHhkMyOV7vKc0CVwPOlxfZgtQsMrbVZ1EHnxCqLax1lQbslviS8ccFqkudyX-eb5QJJ1DqXX264tKbHiPGypWKNFqwUS0Qh9dGH6/s400/beef.gif" width="400px" /></a></div>Maybe I am the only person in the world who thinks this picture is remotely awesome. But I do not care. So hopefully I'll get organized and make some delicious beef while I'm at home and share it here. It's going to be difficult because why should <em>I</em> cook when I have......my <em>mother</em>. I just have to keep reminding myself that Alice from "The Brady Bunch" doesn't exist and eventually I will have a bunch of snot-faced children who will want food three times a day...not to mention their father. Heavens. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcx2EZDWHZ9hz9qk5YG8V9yMPXhIviWm6Pcg3iFjnm3PZyu2l-4EgSV3maF6L7QX4Wme2q4Q8HMhy58bawXdynpNFxt9lf8RT4pgW1k8NaI0JuUo6kntMb3kYb_R-im4QGvDDdBTTvamc/s1600/DSCF3381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcx2EZDWHZ9hz9qk5YG8V9yMPXhIviWm6Pcg3iFjnm3PZyu2l-4EgSV3maF6L7QX4Wme2q4Q8HMhy58bawXdynpNFxt9lf8RT4pgW1k8NaI0JuUo6kntMb3kYb_R-im4QGvDDdBTTvamc/s400/DSCF3381.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Me and the parents</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuZqIvfeFMimNood1hxHmCTOaV-6Jd41t3kJ3QkawMO74P0QRxR_9hz22y23KrgpTH60CtB5T8rDYrM_n0XNPBCb2Tyyy2Ik4aQ3ntK657onAjmzNwxu6s3nFTzT8caqmzbEEbtX2bHRU/s1600/DSCF3466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuZqIvfeFMimNood1hxHmCTOaV-6Jd41t3kJ3QkawMO74P0QRxR_9hz22y23KrgpTH60CtB5T8rDYrM_n0XNPBCb2Tyyy2Ik4aQ3ntK657onAjmzNwxu6s3nFTzT8caqmzbEEbtX2bHRU/s400/DSCF3466.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;">My good friend Emily and I </div>Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-15539198233225578222011-07-16T15:07:00.000-05:002011-07-16T15:07:37.707-05:00Stir FryStir Fry is a "make it your own" type of dish. You can literally put whatever you want in it. Don't go around telling people I said weird stuff like nutella or grapefruit would taste good, but I'm just saying....don't feel you have to be confined to normal stir fry veggies. You also can use shrimp or beef instead of chicken. Here's how I made MY stir fry. Also- the portion size is for one person. I was just making this for myself. I definately had leftovers though. <br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVSbDmkuQfyfR9X45S0ZhdpZd4csKkvmQQj4q-l4JeufaU5G6ik3fzrqzHP7JJyIF8d1BR2lz3Jf-NID77fnMBDP4jKPyHgnJLAzlFOIlIa1VAKRrnsi22z8UXPkixxs9ueL7LfMnfnMww/s1600/DSCN2131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVSbDmkuQfyfR9X45S0ZhdpZd4csKkvmQQj4q-l4JeufaU5G6ik3fzrqzHP7JJyIF8d1BR2lz3Jf-NID77fnMBDP4jKPyHgnJLAzlFOIlIa1VAKRrnsi22z8UXPkixxs9ueL7LfMnfnMww/s400/DSCN2131.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;">Let your chicken marinate for at least 15 minutes. 30 minutes is ideal. You can use any kind of stir fry sauce, but I used the Kikkoman brand. It's really good and you can buy it at pretty much any grocery store. I also sprinkled garlic powder, cayenne pepper and cajun seasoning on it. (Yes- I used cajun seasoning while making asian food. I'm trying to be more multi-cultural...even in my cooking.)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCKw1ByS3635CW9Tcdy4K6BESIGPXZWsGNqu3avAPZTt02Rm0BnGgqsrnnLtyDVM04thbH50du0SuvN35xWbOL4iNEkBC6S2VW7RoyHomIojxIR9tpm-2O6_XcTdMQL2-mtar2k9ZC55t/s1600/DSCN2133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCKw1ByS3635CW9Tcdy4K6BESIGPXZWsGNqu3avAPZTt02Rm0BnGgqsrnnLtyDVM04thbH50du0SuvN35xWbOL4iNEkBC6S2VW7RoyHomIojxIR9tpm-2O6_XcTdMQL2-mtar2k9ZC55t/s400/DSCN2133.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;">Chop up yo veggies. I chose carrots, green onion, and broccoli. These are my personal favorites. </div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkmOB4ptOj8vKGBQVPgxAZj4YJlCBt1cQ2H3pFeM70ql_-DxecFqyhTmyOFKsXxhP6XcSYxoZz8HDtfmsKFwbW4jCGCxijax4h0y_wx_WfW0R6p_6b6KXmpbVNyYbyL8s7zobGSfLuHRca/s1600/DSCN2135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkmOB4ptOj8vKGBQVPgxAZj4YJlCBt1cQ2H3pFeM70ql_-DxecFqyhTmyOFKsXxhP6XcSYxoZz8HDtfmsKFwbW4jCGCxijax4h0y_wx_WfW0R6p_6b6KXmpbVNyYbyL8s7zobGSfLuHRca/s400/DSCN2135.JPG" width="400px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Add about 1 1/2 tbsp of oil to a pan (or wok if you have one- I sadly do not.) Chop up your chicken and throw it in there first. Add about 2 gloves of minced garlic and let it cook on medium-high heat until the chicken is almost done to your liking. You can add your veggies before the chicken is completely cooked.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4KTVcVk_Mh4JJ6g3FA7Ef3v41sYqNWNHFZDgws_oL1Lt2jDBBEHjBlZCCQORmeBy0SUO5ZxTvgCen4INRMzYLY30ZjaOibWN7tJXUVxzzKmSo7SQxWM1bgXt1xNLAsPZPqmMHwogc3ws/s1600/DSCN2136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4KTVcVk_Mh4JJ6g3FA7Ef3v41sYqNWNHFZDgws_oL1Lt2jDBBEHjBlZCCQORmeBy0SUO5ZxTvgCen4INRMzYLY30ZjaOibWN7tJXUVxzzKmSo7SQxWM1bgXt1xNLAsPZPqmMHwogc3ws/s400/DSCN2136.JPG" width="400px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Now throw all your veggies to the pan as well as more of your stir fry sauce. I'm terrible about measuring out things (ask Amy- it drives her NUTS)..anyways...I didn't measure how much stir fry sauce I put in. As you can see I just drizzled it over the top until I thought it looked good. haha Add a little bit of soy sauce too!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRWw9qS_KNuOPdhuUqE6Xddv-fQKyGcOkS8TyZttG6rJTuMbFWvYib7JoixovnTup2MBLfFy09EmsDYcS6cRsG6mQvloyTgCMR2gAqrkaRXzwUIFFaydS2CZTWErNNpWvOg9PeYnwqhPU/s1600/DSCN2138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRWw9qS_KNuOPdhuUqE6Xddv-fQKyGcOkS8TyZttG6rJTuMbFWvYib7JoixovnTup2MBLfFy09EmsDYcS6cRsG6mQvloyTgCMR2gAqrkaRXzwUIFFaydS2CZTWErNNpWvOg9PeYnwqhPU/s400/DSCN2138.JPG" width="400px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Let your veggies, chicken and sauce mix for about 10-15 minutes. It really does not take very long. I turned the heat down after my veggies were almost soft, put the lid on, and left it alone for a few minutes. I served mine over white rice. Brown rice works too of course. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Stir fry is vedy vedy good. You try soon?</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">I'm sorry for any people of asian descent that I just offended by that statement.</div>Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-43025165688789637422011-06-05T18:17:00.002-05:002011-06-14T15:42:34.503-05:00Shredded Chicken TacosThese tacos were mouth-watering good. Even 24 hours after I made them, I was still thinking about how delicious they were. For a healthier option, you don't have to fry your taco shells, but let me tell you- it increased their delicious factor by about 4000 points. <br />
<br />
The spices you'll need:<br />
<br />
1 teas. salt<br />
1/3 teas. pepper<br />
1/2 teas. garlic powder<br />
1 tsp. cajun seasoning (Tony's is what I used of course)<br />
2 teas. chili powder ( I didn't have any chili powder so I put in a little more Tony's to make up for it...if you have some use it)<br />
1 teas. dry oregano<br />
1/4 teas. cumin powder<br />
1/4 tsp cayenne pepper (this also wasn't in the recipe I found online, but it added a nice little kick)<br />
<br />
You'll also need:<br />
<br />
1 1/2lbs. boneless, skinless chicken thighs ( about 4-5 )<br />
<br />
4 cups water<br />
corn tortillas<br />
sliced tomato, lettuce, cheese, guacamole, salsa (whatever toppings you want)<br />
toothpicks<br />
<br />
**Sidenote: When I made these I halved the recipe so if you aren't cooking for more than about 4 people, you could probably cut everything in half. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbc53bDp32QlKCybqofQdZPyvj87l1ACaP9zPxqo6GByM2CNi4SchU5-vLssnj4zBb8HCjBFUcDQkWRVqWwoMAAHtPDhR1lM99YqM7xIgTBEW7Ke4MRLmbYIyX2zOkSjxNSyPGLDfa2sv/s1600/DSCN1767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbc53bDp32QlKCybqofQdZPyvj87l1ACaP9zPxqo6GByM2CNi4SchU5-vLssnj4zBb8HCjBFUcDQkWRVqWwoMAAHtPDhR1lM99YqM7xIgTBEW7Ke4MRLmbYIyX2zOkSjxNSyPGLDfa2sv/s400/DSCN1767.JPG" t8="true" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0XljN0iF6jsSUn3Cz4KPdbSI-jKopDpiR77va0l_38vr2cgxSiwCajpXKs6uQ_mahlNDi8g4fb-a_Z_knObcspL5NoFxjFOVRDi1K1ewze7zW8K9JCc3HKJzYTUSSlAVoyS3ILH37DkW/s1600/DSCN1769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0XljN0iF6jsSUn3Cz4KPdbSI-jKopDpiR77va0l_38vr2cgxSiwCajpXKs6uQ_mahlNDi8g4fb-a_Z_knObcspL5NoFxjFOVRDi1K1ewze7zW8K9JCc3HKJzYTUSSlAVoyS3ILH37DkW/s400/DSCN1769.JPG" t8="true" width="400px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> Put all the ingredients into a pot or skillet and let everything boil for about ten minutes. After ten minutes, turn down the heat to medium low (you just want the waters slightly bubbling) and put the lid on. Let it simmer for 30 minutes. After 40 minutes you should be able to cut your chicken easily with a spatula or fork.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY44cKhBfQZNnfIdjcxKkQlW2ADn361If1DTFI7ACcZdjk9LrdcCzqCN9rX-YMagfT1Ud4FiwG0wLc3LHuy6HgkXwx2RXRHCrd4gz-NILH20tyi1uXH7MGgcUBsmg4BZJFhkYOHPUTnLw/s1600/DSCN1770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY44cKhBfQZNnfIdjcxKkQlW2ADn361If1DTFI7ACcZdjk9LrdcCzqCN9rX-YMagfT1Ud4FiwG0wLc3LHuy6HgkXwx2RXRHCrd4gz-NILH20tyi1uXH7MGgcUBsmg4BZJFhkYOHPUTnLw/s400/DSCN1770.JPG" t8="true" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;">While your chicken is cooking, you can get your tortillas ready. Fill a skillet with about 3/4 in. oil and turn your heat to medium high. Let your tortillas cook on each side for no more than 10 seconds You are just making them pliable at this point.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtg4cyiiqV1h_xrHPlLwapfDERbo5LUZYM8LtTKlp85yj_1A9bsvVVasTY3_HLec6-VPVQ0V8sfNrlS_eRTcqbSDf3KqonqHUvR6uqzQvYPFd68sHbHpOu58cipMKbts8tye4lFm5RAUBC/s1600/DSCN1773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtg4cyiiqV1h_xrHPlLwapfDERbo5LUZYM8LtTKlp85yj_1A9bsvVVasTY3_HLec6-VPVQ0V8sfNrlS_eRTcqbSDf3KqonqHUvR6uqzQvYPFd68sHbHpOu58cipMKbts8tye4lFm5RAUBC/s400/DSCN1773.JPG" t8="true" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;">Yumm. Looks like our chicken is almost ready. After this picture was taken, I think I gave it about 5 more minutes. You want most of the water gone.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfPFI47wg1iFF7Qj4hECGgGv8WwSD-epTs5WH64vHlucSCWdlcwC8g3VIcqN2sFVmk_eqMVfrTmhmUB19vHBoUcLE6NgEeZvV9FEkna0mc65dINeiyojhq6ANfFsNdLdprCzfCvTCtoSh/s1600/DSCN1774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfPFI47wg1iFF7Qj4hECGgGv8WwSD-epTs5WH64vHlucSCWdlcwC8g3VIcqN2sFVmk_eqMVfrTmhmUB19vHBoUcLE6NgEeZvV9FEkna0mc65dINeiyojhq6ANfFsNdLdprCzfCvTCtoSh/s400/DSCN1774.JPG" t8="true" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;">Take one of your tortillas and put some of your chicken inside. Take two toothpicks and use them to bind the top of your tortilla as shown below.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgq2wUDn3HPxDRd-FXWj8iuFC8fP7YU-ho8DvGVkgNt73c4j89EBbgHoZ5MXRNfoMHQY5xBdFePjVgQ-Zpaa5yA177iDphNQahR2N6Y9iVAmftlA9cr7UGDd0tV6xJ4OIgswwfq_QT6GI/s1600/DSCN1775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgq2wUDn3HPxDRd-FXWj8iuFC8fP7YU-ho8DvGVkgNt73c4j89EBbgHoZ5MXRNfoMHQY5xBdFePjVgQ-Zpaa5yA177iDphNQahR2N6Y9iVAmftlA9cr7UGDd0tV6xJ4OIgswwfq_QT6GI/s400/DSCN1775.JPG" t8="true" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;">Let your taco fry for about a minute on each side. Be careful because that oil will fly up and getcha if you don't stay out of its way. You can fry it for more or less time depending on how hot your oil is.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4F0IdC2DKRGLtwwPKoUqFRAMEnGSSkHa4gjz1PfGvHUkpbKyz8EmCB8kb1DN2D1wj8Ds2Egcci8NFA4dlfX_hcaO9J7izbuO1muX8mzlbhp_MRNuzDS2M0vOPL5uL8MRUMyUQZnD54J8/s1600/DSCN1778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4F0IdC2DKRGLtwwPKoUqFRAMEnGSSkHa4gjz1PfGvHUkpbKyz8EmCB8kb1DN2D1wj8Ds2Egcci8NFA4dlfX_hcaO9J7izbuO1muX8mzlbhp_MRNuzDS2M0vOPL5uL8MRUMyUQZnD54J8/s400/DSCN1778.JPG" t8="true" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;">After each side looks pretty crunchy, take your taco out of the oil. </div> <br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1vL5A2YId9kuxHv2t7zZ1k-lXQoI39Fii96C32ELUwmjH0rkLJDuTxnRVf6gwlMm6LBrkkUcZ1xKTO6BGJkJfPOIfk3YTlCvpPyZbvkh7CITZUCYeI1qaaSYyurw76lwhuRAC57UV_He/s1600/DSCN1780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1vL5A2YId9kuxHv2t7zZ1k-lXQoI39Fii96C32ELUwmjH0rkLJDuTxnRVf6gwlMm6LBrkkUcZ1xKTO6BGJkJfPOIfk3YTlCvpPyZbvkh7CITZUCYeI1qaaSYyurw76lwhuRAC57UV_He/s400/DSCN1780.JPG" t8="true" width="400px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Take out your toothpicks and put in whatever toppings you want. I vouched for tomato, guacamole, salsa and cheese. Another great thing about the chicken in this recipe was that it was actually even BETTER the second day. <strong>Enjoy!</strong></div>Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-21234972337887708442011-05-18T21:42:00.001-05:002011-05-23T16:37:12.068-05:00Browned Butter Blueberry Muffins (w/ Dewberries!)Dewberries are everywhere in East Texas. I know I've already blogged about them once, but I'm a little obsessed. They're delicious and I feel kind of like Laura Ingalls Wilder when I bake with them. Living off the fruit of the land...<strong>literally</strong>. Anyways, this is Joy's recipe. I don't actually know Joy, but after reading her <a href="http://www.joythebaker.com/">blog</a>, you feel like you are on a first name basis. She's great...and so are her recipes. <br />
<br />
The only problem I have here is that my camera battery died, and being the almost-college graduate that I am, left the charger in Lubbock when I went home. My mom has a great camera, but she left it in her classroom the day I baked these. I'm sure you are like, "Nobody cares, just get to the muffins please" but I figured I should explain why I only have one picture. If you get a hankerin' for muffins, bake these. You can of course use blueberries, but if you live anywhere in the South you can probably find dewberries growing on the side of the road. :) Just make sure you wash them first. <br />
<br />
Here's what you'll need:<br />
<br />
7 Tablespoons unsalted butter<br />
<br />
<br />
1/3 cup whole milk (I used 2%)<br />
1 large egg<br />
<br />
1 large egg yolk (just crack it open slightly and let all the white filter out. You can pass the yolk back and forth between the two sides of the egg shell until all of it's gone.)<br />
<br />
1 teaspoon vanilla extract<br />
<br />
1 1/2 cups all-purpose flour<br />
<br />
3/4 cup sugar<br />
<br />
1 1/2 teaspoons baking powder<br />
<br />
3/4 teaspoon salt<br />
2 cups fresh blueberries (I used one cup of dewberries)<br />
<br />
<br />
For the Topping<br />
<br />
3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes<br />
<br />
1/2 cup all-purpose flour<br />
<br />
3 1/2 tablespoons sugar<br />
<br />
Put your oven rack on the top third of your oven. This will ensure that your muffins have that delicious-slightly crunchy top. Preheat oven to 375. <br />
Melt your butter in a small saucepan on medium heat. It will crackle for a while. It isn't ready until the bottom of the pan turns slightly brown and the crackling slows. Remove from the heat before it burns.<br />
Whisk your milk, eggs, and vanilla until combined. Add the "brown" butter.<br />
In another bowl, whisk the flour, sugar, baking powder and salt. Add the milk/ butter mixture all at once and stir until combined.<br />
Fold in your blueberries/dewberries. Since dewberries are pretty fragile, they might be a little runny. Don't worry too much about it. Just make sure your batter is stirred well enough.<br />
Line your muffin tin with liners. Spread the batter evenly.<br />
For the topping, just combine the above ingredients with your hands You'll have to get a little messy! Sprinkle the topping on the muffins. <br />
Bake your muffins for about 18 minutes. Use a toothpick to see if they're ready. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvokbjtVElsDDHFPEpyLuRf3tIowAHNFnPRQC4NFPCJdri234j6afA9HTnNIpFX7r4Jm2dUdIUcg36UWNR9aTKJyfR6T0GtLU879za_8eShgbABRMbOhJLfgjY5IITIDpt11xagZ8FIxN/s1600/muffins_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvokbjtVElsDDHFPEpyLuRf3tIowAHNFnPRQC4NFPCJdri234j6afA9HTnNIpFX7r4Jm2dUdIUcg36UWNR9aTKJyfR6T0GtLU879za_8eShgbABRMbOhJLfgjY5IITIDpt11xagZ8FIxN/s400/muffins_1.jpg" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbdD6qWfVX_esppQUIcwwn73acvbDVedl8jM20ExocQK5v0YuMo_hQ5zZo3EuHnZ7L3ThTKjJ_lNZoI3hljteu4otAw96dhJoQrdHbwJloWbKlvF21c0wGT9jmbh1HzMgEWSG_L7WXe7h/s1600/muffins_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbdD6qWfVX_esppQUIcwwn73acvbDVedl8jM20ExocQK5v0YuMo_hQ5zZo3EuHnZ7L3ThTKjJ_lNZoI3hljteu4otAw96dhJoQrdHbwJloWbKlvF21c0wGT9jmbh1HzMgEWSG_L7WXe7h/s400/muffins_3.jpg" width="400px" /></a></div><br />
<br />
I don't know if you can tell from the pictures, but I had to make these using Christmas liners. It was all we had in the pantry, and I was too lazy to go to the store. haha Merry Christmas.Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-48852066035536426892011-02-27T15:34:00.000-06:002011-02-27T15:34:45.648-06:00Homeade PizzaI love pizza. Any kind. Frozen, fresh, cold, hot. LOVE it. The only kind of pizza I detest is the kind they make it Italy. That is only because I know Haleigh and Amy are eating pizza there and it's so scrumptious, but alas, I cannot have any. <br />
If you were mad at my use of a Jiffy mix in my last post- just close the page. Because I used the Jiffy pizza crust mix. It was DELICIOUS! Not too crunchy, not too soft. Just right. <br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN1085.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN1085.jpg" width="400" /></a><br />
Here's the cast. You can use whatever toppings you want, but I love mushrooms and olives. I chopped up two cloves of fresh garlic and put that on top too.<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN1086.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN1086.jpg" width="400" /></a><br />
First chop/slice your toppings if you need to. One thing I learned about mushrooms while making this. Slice them as shown in my picture. I'm sure to most this is a no-brainer, but they are much prettier this way.<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN1088.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN1088.jpg" width="400" /></a><br />
Here's my dough. Sorry the picture is bad. To make the dough all you do is add hot water to the mix. I added oregano and garlic powder. It made the dough very flavorful. <br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN1090.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN1090.jpg" width="400" /></a><br />
The next step on the box was to "cover the dough and let sit for 5 minutes." They recommended the temperature be 85 degrees. That's why it's in my window sill. I didn't know where else to put it. haha<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN1094.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN1094.jpg" width="400" /></a><br />
After it sits, knead it a couple times (it's so soft and fluffy!) and spread it into a greased cookie sheet. I spread my pesto, my sauce, my toppings and finally my cheese.<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN1095.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN1095.jpg" width="400" /></a><br />
Toppings. A note about my olives. I accidentally bought the chopped kind but I would use sliced if i did it again.<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN1096.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN1096.jpg" width="400" /></a><br />
Cheese.<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN1097.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN1097.jpg" width="400" /></a><br />
Bake it for about 20 minutes (depending on your oven) at 450. I let mine go a little too long, but I like it to be pretty crunchy. I also added a tiny bit of fresh parmesan to the top for a little extra crunch. <br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN1100.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN1100.jpg" width="400" /></a><br />
Enjoy. :)Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com2tag:blogger.com,1999:blog-9220549388167274991.post-25631057576922032982011-02-09T17:54:00.000-06:002011-02-09T17:54:17.618-06:00Jiffy Golden Yellow Cake Mix review/ CupcakesEven though I'm usually skeptical about trying new brands, Jiffy is definately a brand I trust. Since I was a wee little girl, my mom has been using their Apple Cinnamon muffin mix to make pancakes. They are SOOO heavenly and so easy. I've also made their blueberry muffins and of course (surprise, surprise) their cornbread mix. I promised my next door neighbors some delicious goodies, so I decided to make yellow cupcakes with chocolate frosting. <br />
<br />
Jiffy makes delicious mixes but the BEST thing about is how cheap it is! This yellow cake mix costs 54 cents. You can't even buy a pack of gum for 54 cents!<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0899.jpg" target="_blank"><img alt="Photobucket" border="0" height="400" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0899.jpg" width="300" /></a><br />
<br />
I didn't take any step-by-step pictures, because the instructions on the box are pretty self-explanatory. It makes 12 cupcakes. <br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0908.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0908.jpg" width="400" /></a><br />
<br />
For the chocolate frosting I used a recipe I found in a Pillsbury cookbook we have in our apartment. <br />
<br />
Chocolate Buttercream Frosting<br />
from the "Pillsbury Complete cookbook"<br />
<br />
-1/3 c unsweetened cocoa (or 2 oz unsweetened choc.) added to 2/3 c butter (softened)<br />
-4 c powdered sugar<br />
-1 tsp vanilla<br />
- 2-4 tbsp half&half or milk (I used milk)<br />
<br />
Mix the cocoa and butter until light and fluffy. Gradually add powdered sugar, beating well. (This takes awhile- be patient.)<br />
Beat in the vanilla and enough half&half or milk until it's your desired consistency. Use a butter knife (my preference at least) and spread over cooled cupcakes. <br />
<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0906.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0906.jpg" width="400" /></a><br />
<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0912.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0912.jpg" width="400" /></a><br />
And another thing- when you go next door to deliver your cupcakes, do not leave leftover frosting unattended. Your roommate and her boyfriend will not be able to resist covering their faces in it. :)Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-80442823519398281462011-02-09T16:38:00.000-06:002011-02-09T16:38:52.934-06:00Branching OutMy roommates have bought snacks that are the World Table brand made by Wal-mart before. It takes a lot for me to branch out and try something new because I'm afraid I won't like it. But you see, I've been going through this cornbread phase. I made homeade cornbread to go with the chili I made on one of our snow days, and am still obsessed with it. It's like a pregnant woman type obsession. Except I'm not pregnant. I LOVE CORNBREAD.<br />
<br />
Anyways, I decided to try the World Table "Cornbread Squares" and much to my DE-LIGHT they were DE-LICIOUS! I can't stop eating them...and with 130 calories in 16 pieces, they aren't a bad snack to munch on. <br />
<br />
So- if you are stocking up on yummy winter comfort foods in the next few days I highly recommend Cornbread Squares. They were on the aisle with all the crackers and cookies. :) <br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=World-Table12.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i45.photobucket.com/albums/f99/tarawagner/World-Table12.jpg" /></a>Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-89266767873912133842011-01-31T14:12:00.000-06:002011-01-31T14:12:53.007-06:00For Amy and HaleighAmy and Haleigh miss me so much in Italy that they have asked me to post "personal" entries every now and then about what's been going on in the good 'ol LBK. I'll just mix these in with my other posts. If anyone is upset with this slight change.......you can just get over it. <br />
<br />
Anyways, classes of course have begun and it's back to the grind. Most of my classes are pretty <strike>boring</strike>..err..I mean GREAT. The other day in my public policy class our professor asked if anyone had done anything fun the night before (a Wednesday night I might add) and a young man from the very back pipes back, "I'm still drunk from the night before!...I thought you had to chug everclear?" Professor: "No, you really don't." It was entertaining to say the least. I'm still curious to know how he is hasn't been kicked out of the university. <br />
<br />
Let's see..what else has been going on? I went to Snyder last weekend to lead a DNow for FBC Snyder. Chelsea went too and we had a lot of fun. I had the freshmen girls and when they found out I had a brother who was also a freshman, they freaked. It was so funny. The whole weekend I just kept remembering when I was that age and the things that were important to me. Who liked who, who broke up with who, which guy was the cutest in the school, etc. The speaker was a guy named Chris Body from (drum roll please).... PINE COVE!!! Do you know him Haleigh? <br />
<br />
I haven't been going to basketball games, but even though we stink, we are getting better! We should still fire Pat Knight of course. Oh, and we are getting some pretty cool football recruits for next year. Our new DC is from TCU. Sounds pretty legit. <br />
<br />
I'm getting a new car at Spring Break! The next time you see me, the Impala will be no more. It will be sad, but at least there will be no more mysterious clicking noise, dead batteries, ghetto-fabulous-ness, lack of drink holders in the back...did I miss something??!! haha.<br />
<br />
Sorry this was so long. I just miss ya'll and wanted to keep you updated on life in the South Plains. haa. Love you girls and hope you are having a splendid time in Firenze.Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com2tag:blogger.com,1999:blog-9220549388167274991.post-53164178602905106122011-01-21T14:37:00.000-06:002011-01-21T14:37:47.288-06:00Snickerdoodle CupcakesLast Thanksgiving break I went home from school and decided I wanted to bake something. We didn't have a lot of ingredients to work with in the pantry, so I decided I would make some "snickerdoodle cupcakes" <a href="http://www.justletmecook.blogspot.com/">Haleigh</a> had brought over one time. I found a delicious recipe over at <a href="http://www.bakerella.com/">Bakerella,</a> and whipped them up. These really don't take very many ingredients that you don't already have, so keep them in mind next time you need a dessert. They weren't fancy, just cinnamon-y and cream cheese-y, but my ten year old brother must've loved them. This past Thanksgiving, a year later, I called and asked him what he wanted me to bake him. Out of every chocolate chip/brownie/fudge dessert out there, he asked for these cupcakes. Everybody in my family actually likes them too, so give 'em a try!<br />
<br />
1 1/2 cups all-purpose flour<br />
<br />
<br />
1 1/2 teaspoons baking powder<br />
<br />
1/4 teaspoon salt<br />
<br />
2 teaspoons cinnamon<br />
<br />
1/2 cup unsalted butter, room temp.<br />
<br />
1 cup sugar<br />
<br />
2 eggs, room temp.<br />
<br />
1 teaspoon vanilla<br />
<br />
3/4 cup milk, room temp.<br />
<br />
<br />
Preheat your oven to 350. Mix together your dry ingredients (flour, baking pwdr, cinnamon) and set it aside.<br />
<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0379.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0379.jpg" width="400" /></a><br />
With a mixer, cream your butter and sugar. <br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0380.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0380.jpg" width="400" /></a><br />
Add eggs, one at a time. Then, add your vanilla until everything is combined.<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0381.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0381.jpg" width="400" /></a><br />
Add your dry mix to your wet mix in 3 parts. In between that, add your milk in two parts. Here's how it goes: dry, milk, dry, milk, dry. <br />
<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0388.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0388.jpg" width="400" /></a><br />
Line a muffin tin with liners and fill 3/4 full. <br />
**NOTE**: I used paper liners. That was a BAD idea. See how funky they look? Use ALUMINUM ones, and they'll be much prettier. <br />
<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0390.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0390.jpg" width="400" /></a><br />
Bake for 15-20 minutes, or until they're slightly golden on top.<br />
<br />
<br />
Bakerella actually got her recipe from Martha Stewart, who frosted these cupcakes with a meringue type frosting. I decided a cream cheese frosting would taste better. This is what I came up with. It's a combo of ideas I found on the web and my own tastes.<br />
<br />
8 oz of cream cheese- soft<br />
1/2 stick of butter at room temp<br />
1 tsp vanilla<br />
1 1/2-2 tsp cinnamon ( I like a lot of cinnamon)<br />
2 1/2 c powdered sugar (more or less depending on how thick you want it)<br />
First mix your cream cheese and butter. Then add vanilla and cinnamon and finally the powdered sugar. <br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0391.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0391.jpg" width="400" /></a><br />
<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0394.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0394.jpg" width="400" /></a><br />
I scooped all my frosting and put it in a plastic sandwhich bag. If you cut a small hole in the corner you can pipe it on the cupcakes really easily.Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-44730871123253280382011-01-12T20:20:00.000-06:002011-01-12T20:20:43.529-06:00It's just me for awhileIt was really hard for Amy and I to cook together last semester since we didn't live together. And the times we did cook together, I usually forgot my camera or forgot to snap pictures. <br />
<br />
But now, we are going to be separated by more than a few blocks. <br />
Amy is going to study abroad in ITALY! If you're jealous, it's OK. I'm jealous too. <br />
<br />
Even though I've been the main blogger, Amy will for real not be around this semester. <br />
I hope you're OK being stuck with little ol' me. <br />
<br />
Classes have started back up and hopefully I'll be around more often!Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com1tag:blogger.com,1999:blog-9220549388167274991.post-42952796057584790072011-01-04T14:57:00.000-06:002011-01-04T14:57:03.010-06:00SalsaMy Uncle Ronald from Capitan, New Mexico makes the best salsa in the world. He grows his own peppers. And eats a pepper with every meal like we do a side salad. Cool, right? When he and my aunt lived in the Panhandle, he nonchalantly gave his neighbor the recipe and didn't think anything of it. Later he finds out she's been selling it in her store and never told him or gave him any of the profits. That's how GOOD his salsa is. <br />
Of course I REFUSE to ask him for the recipe too, because I think I can hold my own in the salsa world. This is what I've come up with. Everyone who has tried it likes it, but I warn you, its SPICY!<br />
If you think you can take the heat, come on over!<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=IMG_0663.jpg" target="_blank"><img alt="Photobucket" border="0" height="400" src="http://i45.photobucket.com/albums/f99/tarawagner/IMG_0663.jpg" width="300" /></a><br />
The first time I made it I used whole tomatos and Rotel. <br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=IMG_0796.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/IMG_0796.jpg" width="400" /></a><br />
The second time I added diced tomatos instead of whole tomatos and took away one can of Rotel. So, the final "base" consists of a can of diced tomatos and a can of Rotel (make sure you don't pick the spiciest one- trust me-it will be spicy enough. I learned that the hard way.) You can add cans of tomatos and Rotel depending on how much salsa you want to make.<br />
<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=IMG_0793.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/IMG_0793.jpg" width="400" /></a><br />
Next you will need an onion diced up and a jalepano pepper diced up. The onions in Texas are huge so feel free to only cut up half an onion if you make this in the Lone Star state. Cut up about half a cup of cilatro too. The cilantro isn't exact- add or subtract however much you want depending on your personal taste. Chop up about four cloves of garlic too. Garlic makes everything better.<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=IMG_0797.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/IMG_0797.jpg" width="400" /></a><br />
Then, get out the food processor. This is the one extra appliance you will need to make this recipe. Food processors are super fun to use. . .they're also a great way to exert anger. <br />
I recommend using the lowest setting for making salsa. I like my salsa a little chunky. <br />
Add the tomatos first and slowly add in the onion, pepper and cilantro. <br />
As you can see I added cumin the second time I made this. I couldn't taste a difference, except maybe even more spicy. haha So no cumin unless you have a large amount of milk handy to wash it down with.<br />
<br />
Salsa is my favorite condiment because it's versatile, healthy and refreshing. Make some today!Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-70977304096029210422010-12-27T17:29:00.000-06:002010-12-27T17:29:00.500-06:00Egg-in-the-HoleThis recipe is from <a href="http://www.thepioneerwoman.com/">Pioneer Woman</a>'s cookbook that I received as a Christmas gift. It is WONDERFUL if you don't already have it. Like her website, she gives detailed pictures and descriptions for everything. I love how she talks about life out on the ranch too. The recipes are classic, delicious and not difficult. <br />
<br />
I made this for my little brother and I this morning for breakfast. VERY easy but filling and good!<br />
<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0648.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0648.jpg" width="400" /></a><br />
This is all you will need. No worries- you won't actually be eating Santa and his Mrs. That's just what our salt and pepper are in at this time of year. :) <br />
<br />
<br />
<br />
Find something to cut a hole in your bread. Pioneer Woman recommends a biscuit cutter, but we didn't have one so I used a can of something in the pantry. Make sure it isn't too big. <br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0651.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0651.jpg" width="400" /></a><br />
Heat 2 tbsp of butter on medium-low heat for about a minute before adding your bread. <br />
<br />
After the bread cooks for a minute, crack an egg and place its entire contents into the hole you made in the bread. Put salt and pepper on that side and let it cook for another minute before flipping. After flipping your bread over, add salt and pepper again and cook as long as you want.<br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0653.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0653.jpg" width="400" /></a> <br />
<br />
My brother likes his eggs runny, but I let mine cook a little longer until they were pretty solid. <br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0658.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0658.jpg" width="400" /></a><br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0662.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0662.jpg" width="400" /></a><br />
<br />
<a href="http://s45.photobucket.com/albums/f99/tarawagner/?action=view&current=DSCN0664.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i45.photobucket.com/albums/f99/tarawagner/DSCN0664.jpg" width="400" /></a><br />
<br />
<br />
I realized after eating that salsa would taste really good on top, so you might add that for a little spicy twist. Enjoy!Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-73405264506409811312010-10-04T14:46:00.001-05:002010-10-04T14:48:17.642-05:00Double T CookiesI'm pretty excited about this post. Who doesn't want to eat a cookie shaped as a Double T? OK-maybe if you aren't a Tech fan you don't have a desire to eat anything in the shape of a Double T, but the cookies are quite delicious in whatever shape you want. I might add that they taste extra delicious shaped as a Double T.<br />
<br />
This is one of my mom's friends sugar cookie recipe with lemon frosting. I say the frosting is lemon, but it's not too lemony if you aren't a lemon fan. I made these for the Tech vs. Iowa game on Saturday and they were a big hit. <br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1007.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1007.jpg" width="400" /></a><br />
The only inconvenient part of this recipe is you have to make the dough the night before and let it chill overnight. No big deal unless you need a dessert really fast. Letting your dough sit next to sugar free pudding makes it extra moist. ;) Okay, for the dough:<br />
First mix your dry ingredients.<br />
-3 1/2 c flour<br />
-1 tsp. baking powder<br />
-1/2 tsp salt<br />
Then cream together:<br />
- 1 c shortening<br />
-1 1/2 c sugar<br />
-2 eggs<br />
Add the two mixes together, as well as 1 1/2 tsp vanilla and 1/4 c milk.<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1008.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1008.jpg" width="400" /></a><br />
Now the fun part. My friend Haleigh has this cute Double T cookie cutter that I had been eye-balling for quite some time. She went out of town so I took the liberty of stealing it. Thanks Haleigh! <br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1023.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1023.jpg" width="400" /></a><br />
Roll out your dough. Make sure you flour your rolling pin (if you use one), your hands and the surface you're working on. It makes the dough less likely to stick. <br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1026.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1026.jpg" width="400" /></a><br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1025.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1025.jpg" width="400" /></a><br />
Put them on a greased pan and bake the cookies for 6-8 minutes at 375. They don't take long to bake-don't let them burn!<br />
<br />
After the cookies have cooled, you can frost them. The frosting consists of:<br />
-1 pkg of powdered sugar <br />
-1 stick melted margarine<br />
- 1/4 c. milk<br />
-1 1/4 t. lemon flavoring <br />
-red food coloring<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1027.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1027.jpg" width="400" /></a><br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1029.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1029.jpg" width="400" /></a><br />
YAY! I'm pretty sure not even Aggies or Longhorns can deny how pretty these cookies are. <br />
<br />
***WARNING***<br />
By sprinkling cookies with black sprinkles, your teeth WILL have a blackish tint. Just thought I'd add that. <br />
<br />
Wreck 'em Tech :)Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com4tag:blogger.com,1999:blog-9220549388167274991.post-3422169161840359362010-10-04T14:19:00.000-05:002010-10-04T14:19:58.367-05:00Streusel-Topped Pumpkin BreadI'm ALLLIIIVVEEE! I've been MIA for a while and I have no excuse for my actions. Slap my wrists and put me in time out, ok? Before I go on to the yummy pumpkin bread I made this weekend let us have a moment of silence for the end of my favorite season, Summer. --NOT! I love Fall and I'm so glad the Texas heat is finally gone for a while. I got this recipe off of <a href="http://www.tastykitchen.com/">Tasty Kitchen</a>. As we all know, my oven is culinarily challenged so I think my bread was a little too moist. Other than that--DELICIOUS! Baking this bread will ensure that your entire home smells like fall--satisfaction guaranteed. :) <br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1011.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1011.jpg" width="400" /></a><br />
Grease yo' loaf pan. Rub it down with shortening/Crisco and toss some flour around until it's covered.<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1012.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1012.jpg" width="400" /></a><br />
Like dis.<br />
<br />
<br />
(I had pictures of the actual recipe being made but they won't work) Boo.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<br />
Mix 3/4 c butter, 3/4 c sugar and 3/4 c brown sugar. Add 4 whole eggs and 1 tsp vanilla. Then add in 2 1/2 c pumpkin puree (found on the baking aisle.) In a separate bowl mix your dry ingredients: 3 c flour, 3 tsp baking powder, 3/4 tsp baking soda, 1 tsp salt, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp ground ginger. There were some other weird ingredients like cardamom, but I decided to skip out since I'd never heard of it. haha<br />
<br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1015.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1015.jpg" width="400" /></a><br />
Don't tell me what you think it looks like. I know. <br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1016.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1016.jpg" width="400" /></a><br />
Add half your flour mix to your orange mix and beat well. Add the other half, as well as 1/2 c buttermilk. Beat until smooooooooth. <br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1014.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1014.jpg" width="400" /></a><br />
For the streusel topping: <br />
-1/4 c butter, softened<br />
-1/2 c brown sugar<br />
-1/4 c oatmeal<br />
-1/4 c flour<br />
-1 tsp cinnamon<br />
-3 Tbs ground flaxseed (my roommate makes smoothies out of this stuff-only reason why I have it! ha)<br />
-1/4 c chopped pecans- optional (I skipped out. . not a pecan fan)<br />
Mix these ingredients together in a food processor or with a fork like I did.<br />
<br />
Pour your mixture into 2 greased loaf pans and sprinkle half the streusel topping on each one. Bake for 70-80 minutes at 350 degrees, or until a toothpick comes out clean. <br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1019.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1019.jpg" width="400" /></a><br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1020.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1020.jpg" width="400" /></a><br />
Tastes even betta with some butta on top. <br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_1022.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_1022.jpg" width="400" /></a><br />
I had some extra so I made muffins. Aren't they cute?Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-36494551772270511892010-08-20T20:29:00.000-05:002010-08-20T20:29:17.280-05:00This is grave. . very grave indeedAmy moved out! My cooking buddy now lives like a mile away from me. That makes cooking impossible, you know. I went home and made the BEST CHOCOLATE sheet cake in the world. It was for my grandpa's birthday. Because I was so nervous it would taste like salt and flour, I did not take any pictures. I can't have a grill at my apartment, so my dad grilled up some chicken and sent it back to Lubbock with me. I've been experimenting with different chicken salads, so I'll have to take some pics and show ya'll what I come up with. <br />
<br />
Did I mention football season is around the corner? Because it is.Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-56945237111035030852010-07-15T15:25:00.000-05:002010-07-15T15:25:18.163-05:00LasagnaWe're <strong><span style="font-size: large;">BACK!</span></strong><br />
<br />
Amy has actually been here the entire summer working at the Holiday Inn (cue Chingy feat Snoop Dogg song) but as you know, I went home for a while and just got back in time for summer school. Yay.<br />
<br />
We got back into the groove of cooking and decided to make something we could cook once and reheat for the rest of the week. Did I mention that since it's summer we are even more lazy than usual? <br />
<br />
Here's the lasagna we made. . .it's the best!<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCN1530.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCN1530.jpg" width="400" /></a><br />
Boil your noodles and let them dry for a few minutes. Ignore the green onion in the sink. Thanks.<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCN1531.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCN1531.jpg" width="400" /></a><br />
Brown 2 lbs. of ground beef and add about 32oz. of spaghetti sauce.<br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCN1535.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCN1535.jpg" width="400" /></a><br />
Combine one medium size container of cottage cheese and almost an entire medium size bag of mozzarella cheese. Save some cheese for the top. Amy made the funny commment that we really do buy almost everything Great Value brand. Why spend more? haha<br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCN1533.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCN1533.jpg" width="400" /></a><br />
Mix it up real good.<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCN1536.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCN1536.jpg" width="400" /></a><br />
Now start layering. The order is: noodles, meat/sauce, cheese. Repeat until you have at least 3 layers or run out of ingredients.<br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCN1537.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCN1537.jpg" width="400" /></a><br />
Here's where we went off-roading and left the recipe behind. You see, we ran out of meat, but still had sphaghetti sauce in the jar, noodles and cheese left. So we did a final layer of noodles, plain sauce and covered it with cheese. We thought we were pretty smart.<br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCN1538.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCN1538.jpg" width="400" /></a><br />
Bake for about 50 min. at 350. Let it sit for at least 15 minutes or when you cut it it will look more like sphagetti than lasagna. haha Enjoy!Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com1tag:blogger.com,1999:blog-9220549388167274991.post-63574398270229356902010-05-28T20:38:00.001-05:002010-05-28T20:40:58.364-05:00Dump CakeDon't let the name fool you. It's a family favorite, and my Mom got the recipe from her Aunt Babs. That means it will be good no matter what it is. You literally dump all the ingredients in the pan-- how can you resist? Try it next time you need an easy dessert!<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCF2004.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCF2004.jpg" width="400" /></a><br />
This is what you'll need. There are some substitutes you can make in this recipe. Let me talk a moment about a special substitute I made.<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCF1806_picnik.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCF1806_picnik.jpg" width="400" /></a><br />
Dewberries. I've grown up picking them every summer. I had some in my pancakes this morning! If you live in the south you can find them growing wild almost anywhere! In this recipe you usually use a can of pineapple which is also VERY delicious, but I wanted to use my dewberries in something. <br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCF2006.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCF2006.jpg" width="400" /></a><br />
Pour cherry pie filling and whatever other fruit you want. Aunt Babs recommended peaches as well. . so a can of whatever you think will taste good! I used about a cup and a half of dewberries. Give or take some.<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCF2007.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCF2007.jpg" width="400" /></a><br />
Pour yellow cake mix over the top. Make sure it's even.<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCF2014.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCF2014.jpg" width="400" /></a><br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCF2015.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCF2015.jpg" width="400" /></a><br />
Sprinkle top with pecans. However much you want. Then slice two sticks of butter on top of pecans.<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCF2016.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCF2016.jpg" width="400" /></a><br />
Paula Deen would be proud.<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=DSCF2022.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/DSCF2022.jpg" width="400" /></a><br />
Bake at 350 for 50-55 minutes. Wa-la!<br />
<br />
Tastes great with Bluebell Homeade Vanilla!Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com3tag:blogger.com,1999:blog-9220549388167274991.post-71792262696116740062010-05-15T14:56:00.000-05:002010-05-15T14:56:34.842-05:00Mom's Banana BreadMy mom has been making banana bread since before I can remember. She bakes it for new neighbors, friends who just had a baby, a friend who is sick or for people at Christmas. For me, it is one of those foods that when I smell it reminds me of home. And my mother. <br />
Enjoy!<br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0696.jpg" target="_blank"><img alt="Photobucket" border="0" height="299" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0696.jpg" width="400" /></a><br />
My workspace doesn't look like Barefoot Contessa. My bad.<br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0698.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0698.jpg" width="400" /></a><br />
Before you get started, grease your loaf pan with Crisco. My picture doesn't have it, but sprinkle flour in as well. <br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0700.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0700.jpg" width="400" /></a><br />
Cream 1/2 cup shortening and 1 1/2 cup sugar. <br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0702.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0702.jpg" width="400" /></a><br />
Add 2 eggs and 1/2 tsp salt. Beat until fluffy. Like cloud fluffy.<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0704.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0704.jpg" width="400" /></a><br />
Next, stir 1 tsp. baking soda into 1/4 cup buttermilk. This is where I had problems. We had no buttermilk. So I had to make my own. Since I needed 1/4 cup milk, I just added 1/4 tbsp of white vinegar and let it sit for 15 minutes. Ta-da!<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0710.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0710.jpg" width="400" /></a><br />
Add 2 cups flour and your milk alternately. <br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0718.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0718.jpg" width="400" /></a><br />
Before I knew the art of banana bread I used to wonder why I would go to the fridge in our garage and find very old bananas in the meat drawer. But now, I see why. Moral of the story: the older your bananas the better your bread. Trust me.<br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0719.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0719.jpg" width="400" /></a><br />
Smash up three bananas and add them along with 1 tsp. vanilla to your mix. <br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0720.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0720.jpg" width="400" /></a><br />
Your mix should fill two 9X5X3 loaf pans. Bake at 350 for about 1 hour.<br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0721.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0721.jpg" width="400" /></a><br />
After you pull your loafs out, let them cool for a few minutes. Then turn them upside down and give 'em a few hard pats on the bottom of the pan. Your loaf should fall in your hands. <br />
<br />
Banana bread tastes great with butter or by itself. We like to eat it for a snack and at breakfast.Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-73367054744273233162010-05-06T23:45:00.000-05:002010-05-06T23:45:06.477-05:00We are still aliveBut it's been pretty stressful over here...because it's finals week. If everyone could join together and play "My Heart Bleeds for You" on the world's smallest violin, I would appreciate it. Actually, we had a delicious Cinco de Mayo party yesterday complete with homeade salsa, guacamole, margaritas and enchilada casserole. <br />
<br />
But did I bother to take any pictures? Of course not! Uggg. Salsa is my new found fetish so when I perfect my recipe I'll put it on here. Right now it is H-O-T!!! I can barely take the heat and I love hot food. The guacamole is my mom's recipe that we have already perfected, so when I make it next time I'll be sure and share it. It's addicting. <br />
<br />
And the enchilada casserole. That recipe belongs to my ex-roommate Shelby. I call her my ex not in a "we didn't get along and so I said see ya biotch" way. I've known her since I was born and she is awesome! <br />
<br />
If anybody else is out there taking finals.....MAY THE FORCE BE WITH YOU.Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0tag:blogger.com,1999:blog-9220549388167274991.post-20640543263322176072010-04-11T16:34:00.000-05:002010-04-11T16:34:37.248-05:00Mint Oreo BallsDisclaimer: If you are on a diet don't even bother reading this. This recipe has about 345783 calories, but it is scrumptious. And easy! Amy and I almost fainted in Wal-mart the day we discovered mint flavored Oreos. We try not to buy them, but sometimes on special occasions we splurge. If you've ever had oreo balls, it is the same thing except with Mint Oreos. I've also seen people use Nutter Butters if you like peanut butter. <br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0499.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0499.jpg" width="400" /></a><br />
Here are the only three things you will need. <br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0501.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0501.jpg" width="400" /></a><br />
I used a food processor to smash my oreos, but you can put them in a big plastic bag and smash them the old-fashioned way if you want! The only thing I suggest is using 3/4 of your oreos with the creme center in, and 1/4 of them with the creme center removed. <br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0503.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0503.jpg" width="400" /></a><br />
When they are finely grated, pour them into a bowl and add your cream cheese. Make sure it's soft! <br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0505.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0505.jpg" width="400" /></a><br />
Combining the cream cheese and oreos can be difficult. I used a potato smasher, because it makes me feel powerful, but you can use whatever works best for YOU.<br />
<br />
After you combine the two, put the bowl in your freezer for about 10 minutes just so it will be easier to work with.<br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0506.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0506.jpg" width="400" /></a><br />
Now you need to melt your almond bark. My favorite part. I did it in the microwave and it worked fine. I used seven bars, and it was a little too much for the amount of "dough" I had. <br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0508.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0508.jpg" width="400" /></a><br />
Get out your oreo/cream cheese mix from the freezer and roll into small balls like this.<br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0509.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0509.jpg" width="400" /></a><br />
Drop it in your chocolate mix and cover completely. I used a spoon to transfer it in and out. <br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0510.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0510.jpg" width="400" /></a><br />
Place it gently on a cookie sheet with a piece of wax paper on top. When you're done put them in the fridge until the outside is hard. <br />
<br />
I'm trying to get in shape, so hopefully I'll find some hungry roommates or neighbors to eat these for me!Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com2tag:blogger.com,1999:blog-9220549388167274991.post-64984884155370793412010-03-30T16:40:00.000-05:002010-03-30T16:40:24.931-05:00Beef EnchiladasI'd been craving enchiladas for quite some time. I made enchiladas once last summer and for some reason they completely stressed me out. I think I made them the complicated way. Oh, and the rice I made with them was crunchy... which ruined everything! You have to do everything twice, so I made them again last night. The easy way. Word from the wise: Don't take the road less traveled. Trust me. <br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0414.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0414.jpg" width="400" /></a><br />
Here's what you'll need. 1 lb. ground beef, about 1-2 cups of cheddar cheese, 1 can of enchilada sauce (you can make the packet stuff if you want), 1 onion, corn torillas, and however much green chili you want. <br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0416.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0416.jpg" width="400" /></a><br />
Cook your beef with your onion and drain. Add your green chili and let it simmer for a few minutes. Gotta let those flavors mix. MMMmmm.<br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0415.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0415.jpg" width="400" /></a><br />
Let's talk about corn tortillas. They are nothing like flour (duh) and must have special treatment. I didn't realize this until I put my beef mixture in and when I tried to roll it up, it split in half like a crappy hot dog bun. So, being the amateur cook I am, I googled how to fix that little problem. The easiest way to keep the tortillas from splitting is to heat them in a pan for about 25 seconds on each side on medium heat.<br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0417.jpg" target="_blank"><img alt="Photobucket" border="0" height="400" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0417.jpg" width="300" /></a><br />
Then, add your beef mixture. Sprinkle a little cheddar cheese on the inside as well. <br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0420.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0420.jpg" width="400" /></a><br />
Roll them up and seam down, place them in a 9X13 pan. Before you put any tortillas in it, pour half of your enchilada sauce in the bottom. You might notice that some of mine look fried. That's because they are. One suggestion was to fry your tortilla for a short period of time in oil. It worked fine, but simply heating them up worked just as well. <br />
<br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0421.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0421.jpg" width="400" /></a><br />
Pour the rest of your enchilada sauce and add however much cheddar cheese you want. <br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=IMG_0423.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i772.photobucket.com/albums/yy7/taraebeth/IMG_0423.jpg" width="400" /></a><br />
Cover with foil and bake for about 15-20 minutes at 350. You just need to bake them long enough for the cheese to melt. Ole'! --I don't know ANY Spanish (I took French) so excuse my lack of correct words to describe something delicious.Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com1tag:blogger.com,1999:blog-9220549388167274991.post-60084540209728382072010-03-10T13:00:00.001-06:002010-03-10T13:00:38.717-06:00The Guilty PostHere it is. . the confession. Amy and I haven't been doing much cooking this week. :X I know, it's unforgivable. Actually, we had salmon two nights ago, but we've already posted about that. Amy's grandpa died, so she's in Wisconsin right now. And me. . well I'm having frozen pizza for dinner tonight. On Saturday night we went to see Eli Young Band (one of our favorite Texas country music bands.) Not about cooking, but might as well post <i>something</i>! <br />
<br />
<a href="http://s772.photobucket.com/albums/yy7/taraebeth/?action=view&current=eliyoung_picnik.jpg" target="_blank"><img alt="Photobucket" border="0" height="254" src="http://i772.photobucket.com/albums/yy7/taraebeth/eliyoung_picnik.jpg" width="400" /></a>Tarahttp://www.blogger.com/profile/03333937314524000190noreply@blogger.com0