tag:blogger.com,1999:blog-38910026786252614612024-03-14T01:48:07.237-07:00In Mama Joe's Shadow~'Cooking With Adele's' Best RecipesIn Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.comBlogger730125tag:blogger.com,1999:blog-3891002678625261461.post-7474677459733363882014-06-02T10:44:00.001-07:002014-06-02T10:44:42.215-07:00DELECTABLE PINEAPPLE-GLAZED CARROTS<div class="separator" style="clear: both; text-align: center;">
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These wonderful glazed carrots are always a hit with the young and the old and everyone else in between.<br />
This is one of my aunt, Nan Hamwey's, recipes. The pineapple-glaze sets them off and the flavors are undeniably powerful to the taste buds. I served them with a roasted chicken and sauted cabbage but they would be equally at home next to slices of ham or a platter of my Buttermilk Fried Chicken and a bowl of fresh cooked green beans.<br />
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6 big carrots, sliced<br />
1 (8-oz.) can crushed pineapple, drained<br />
1/2 stick butter<br />
1/2 cup fresh orange juice<br />
1/2 cup packed light brown sugar<br />
Combine the carrots with all of the remaining ingredients in a 12-inch baking dish. Bake, tightly covered, at 350 degrees for 1 hour. Enjoy!<br />
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"<a href="http://www.brainyquote.com/quotes/quotes/p/paulcezann370182.html" title="view quote">The day is coming when a single carrot, freshly observed, will set off a revolution.</a>"~<br />
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<a href="http://www.brainyquote.com/quotes/authors/p/paul_cezanne.html" title="view author">Paul Cezanne</a></div>
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juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com3tag:blogger.com,1999:blog-3891002678625261461.post-61679268877737547632014-04-22T07:55:00.002-07:002014-04-22T07:55:57.982-07:00VODKA PENNE<div class="separator" style="clear: both; text-align: center;">
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I am a certified beach bum. I learned to swim in the ocean. I long for it's breezes to wash down over me. I dream about the salt water covering my body. I long for the day that I will be able to live there. I worship the sun.<br />
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VODKA PENNE with FRESH SHRIMP</div>
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7 tablespoons butter</div>
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3/4 cup vodka</div>
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3/4 tsp. crushed red pepper</div>
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14-oz. crushed tomatoes in puree</div>
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3/4 cup heavy cream</div>
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1 tsp. salt</div>
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16-oz. penne, cooked al dente, drained</div>
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4 oz. grated Parmesan cheese</div>
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1 lb. fresh medium shrimp</div>
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Melt the butter in a saucepan.Stir in the vodka and crushed red pepper. Simmer for 2 minutes.</div>
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Stir in the tomatoes and cream. Simmer for 5 minutes.</div>
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(Favorite beach house-not my house-but a girl can dream.)</div>
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Add the salt and mix well. Remove from the heat.</div>
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Place the penne in a warm serving bowl.</div>
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Add the shrimp.</div>
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Add the tomato mixture and toss gently.</div>
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Sprinkle with the Parmesan cheese.</div>
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Garnish with chopped fresh basil or parsley.</div>
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Serve immediately.</div>
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<h1>
Sea Fever</h1>
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<span class="author">By <a href="http://www.poetryfoundation.org/bio/john-masefield"> John Masefield</a> <span class="birthyear">1878–1967</span></span> <span class="fullname_search">John Masefield</span> </div>
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I must go down to the seas again, to the lonely sea and the sky,</div>
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And all I ask is a tall ship and a star to steer her by;</div>
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And the wheel’s kick and the wind’s song and the white sail’s shaking,</div>
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And a grey mist on the sea’s face, and a grey dawn breaking,</div>
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I must go down to the seas again, for the call of the running tide</div>
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Is a wild call and a clear call that may not be denied; </div>
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And all I ask is a windy day with the white clouds flying,</div>
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And the flung spray and the blown spume, and the sea-gulls crying.</div>
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I must go down to the seas again, to the vagrant gypsy life,</div>
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To the gull’s way and the whale’s way where the wind’s like a whetted knife;</div>
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And all I ask is a merry yarn from a laughing fellow-rover,</div>
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And quiet sleep and a sweet dream when the long trick’s over.</div>
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juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com3tag:blogger.com,1999:blog-3891002678625261461.post-5200282814404755782014-03-16T10:15:00.001-07:002014-03-16T10:15:28.703-07:00PINEAPPLE COCONUT CAKE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-iZPMlIhZ_ssrfyM4GE90DDgBwWvWqzjleCAx1bAVW-A17wHDVk_jNYJ-JiLd4SRO_pzTVTf3facmgjygzRCF2L6khN2ivn3yt2JBC7BDwwxyvRO-zaDp2ojkF49zgcbWFrCdpVWxr509/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-iZPMlIhZ_ssrfyM4GE90DDgBwWvWqzjleCAx1bAVW-A17wHDVk_jNYJ-JiLd4SRO_pzTVTf3facmgjygzRCF2L6khN2ivn3yt2JBC7BDwwxyvRO-zaDp2ojkF49zgcbWFrCdpVWxr509/s1600/029.JPG" height="240" width="320" /></a></div>
My husband, Larry Forbes, dearly loves a luxurious cake. He is a huge fan of pound cakes as well. I found this recipe while pilfering through Pinterest and I knew that he would love it. He particularly loves moist and creamy cakes which need to be kept in the refrigerator. I was sure that this particular cake would make him overcome with joy. And I was right, but don't tell him I said that.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlW0U2sVpxt_nyCgNXbDuhmwpnGEH68_yKF3ZUEq7wKAMHLv4w2bsdffyqEUVu5zkjGq79lBiaIuuybG9960KQIecBWUTr8Zw77wsfXq18Xn3mzCYzVOAtmQakgY-qX44jtDzzSlLZLdo/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlW0U2sVpxt_nyCgNXbDuhmwpnGEH68_yKF3ZUEq7wKAMHLv4w2bsdffyqEUVu5zkjGq79lBiaIuuybG9960KQIecBWUTr8Zw77wsfXq18Xn3mzCYzVOAtmQakgY-qX44jtDzzSlLZLdo/s1600/013.JPG" height="240" width="320" /></a></div>
5 eggs, separated<br />
1 can (20-oz.) crushed pineapple<br />
1 1/2 cups all-purpose flour<br />
2 1/2 tsp. baking powder<br />
1 1/4 cups sugar-divided<br />
1/2 stick butter-melted<br />
2 tsp. coconut extract<br />
1 tsp. vanilla extract<br />
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Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside.<br />
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Preheat oven to 350 degrees. In a small bowl combine flour and baking powder. In another bowl beat egg yolks until slightly thickened. Gradually add 1 cup sugar beating on high speed until thick and lemon colored.<br />
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Beat in butter, extracts and 1/2 cup reserved juice.</div>
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Add dry ingredients; beat until well blended. Beat egg whites with clean beaters on medium speed until soft peaks form.</div>
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Fold into batter. Transfer to 2 greased and floured 9-inch round cake pans. Bake 18 to 20 minutes. Cool 10 minutes then remove from pans to cool completely.</div>
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MOUSSE</div>
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4 cups heavy whipping cream</div>
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1 cup powdered sugar</div>
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2 8-oz. pkgs. cream cheese-softened</div>
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drained pineapple</div>
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1/2 cup powdered sugar</div>
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5 cups coconut</div>
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In large bowl beat the 4 cups of heavy whipping cream until it begins to thicken. Add 1 cup powdered sugar; beat until stiff peaks form. </div>
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In another bowl beat cream cheese, pineapple and remaining 1/2 cup powdered sugar, stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate for at least one hour. Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. </div>
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Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut on top and sides. Refrigerate until very well chilled before devouring. </div>
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Serves 12</div>
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I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts. ~Graham Kerr</div>
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From www.tasteofhome.com </div>
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juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com1tag:blogger.com,1999:blog-3891002678625261461.post-10566942848518691292014-02-25T13:30:00.000-08:002014-02-25T13:30:04.025-08:00BEEF LIVER & ONIONS WITH BACON<div class="separator" style="clear: both; text-align: center;">
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I was raised in my maternal grandparents home where three meals a day was served each and everyday. Beef liver was one of my Mama Joe's best loved recipes by not only herself but both of her daughters and son, so it showed up quite often on the dinner table. None of us grandchildren would ever partake of it. We thought it to be a 'foul' thing that only adults could possibly stomach.<br />
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Moving forward through the years I worked in different Country Clubs and restaurants and Beef Liver & Onions was a highly popular dish. An Army chef by the name of Glen Hicks was leading the kitchen staff at Grandfather Golf & Country Club in Linville, NC and I was one of his front line cooks. Liver & Onions was a frequent dinner item that he liked to serve. Of course I rolled my nose up at him when he presented me a plate of the lowly liver. He coerced me to at least try one bite, I did, and the rest is history. I fell in love with it, pure and simply.<br />
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My husband and myself have a freezer full of grass-fed beef and beef liver is among the many other items. We love the grass-fed beef's sweet and savory flavor and the beef liver did not disappoint. Topped off with good bacon and sliced sweet onions, it's a beef liver lovers delight.<br />
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1 lb. grass-fed beef liver<br />
fried bacon strips<br />
sliced sweet onions<br />
butter and olive oil<br />
flour for coating<br />
Wash and dry the liver slices with a paper towel. Fry out the bacon strips. Place the butter and olive oil in a frying pan. When the butter has melted and the oil is hot dredge the liver in the flour and allow it fry until nicely browned on each side. Slice the onions and saute them out in another pan until they start to turn golden. Place the cooked liver on serving plates and top with the bacon and onions. Savor every bite.<br />
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"I believe that the older you get the more that your taste buds become refined...least way that is how it has always been for me."~Adele Forbesjuclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com3tag:blogger.com,1999:blog-3891002678625261461.post-45478387572996992472014-01-10T08:14:00.000-08:002014-01-10T08:18:07.687-08:00CANDIED BACON PIMIENTO CHEESE EGG SALAD<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: large;">I had bought the ingredients for Pimiento Cheese Salad and Egg Salad as I try my best to follow a low-carb diet. Then I had this ah moment when I thought well why don't I just mix it all together, which I did. Upon searching for such a recipe, I found one that I liked that I knew I could make my own, so I set about doing just that and this is what I came up with.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">1 block of Extra-Sharp Pepperidge Farm Cheddar Cheese, grated</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">4 oz. jar of sliced pimientos, well drained</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup Duke's mayonnaise (is there any other kind) or more if needed</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">4 hard-boiled eggs, mashed with a potato masher</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">salt & pepper to taste</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 strips of Candied Bacon, well crumbled (the Candied Bacon recipe is the first one up on my blog)</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Mix together the grated cheddar and pimientos.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Mix together the mayonnaise, mashed hard-boiled eggs. Salt & pepper to taste. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Now mix together the grated cheddar and pimiento mix with the mayonnaise mix. Add the crumbled Candied Bacon...you'll be so glad you did. Store in the refrigerator. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">"I never met a pimiento cheese or an egg salad that I didn't like."~Adele Forbes</span>juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com1tag:blogger.com,1999:blog-3891002678625261461.post-46760130384340369062013-11-21T15:44:00.000-08:002013-11-21T15:44:16.838-08:00CANDIED BACON JERKY<div class="separator" style="clear: both; text-align: center;">
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Oh Baby...Oh Baby...Oh Baby...this is my latest addiction. CANDIED BACON JERKY! There is nothing else out there that can compare to it. Not that I've ever had anyway.<br />
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1/2 cup light brown sugar<br />
1/4 tsp. cayenne pepper<br />
8 to 10 strips of OSCAR MAYER bacon (no other will compare...just trust me on this matter). I could only fit 8 slices on my rack.<br />
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Preheat your oven to 225 degrees. Place a rack on rimmed baking sheet, line with foil and spray the rack generously with cooking spray. Not an olive oil or a butter spray...just a plain old spray. In a shallow bowl, such as a pie plate which I used here, combine the brown sugar and cayenne pepper. Dip/pat each slice of bacon on both sides in the brown sugar mixture, shaking off excess (I kind of sort of brushed the extra off), and placed it on the rack.<br />
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Bake bacon for 2 1/2 to 3 hours. Mine went the entire 3 hours. Flip the strips every hour. I set my kitchen timer for each hour. When it is done it will be a deep mahogany color (like the brown on Max-A-Million-Mahogany Forbes-now that's what I'm talking about!). Allow it to cool a minute or two then move it around so that it doesn't stick to the pan. It will firm up for sure as it cools.<br />
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From www.kitchenhealssoul.blogspot.com who said these very words.... "I won't judge you if you eat it all in one setting"....<br />
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<br />juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com3tag:blogger.com,1999:blog-3891002678625261461.post-46665493802419813582013-11-15T07:05:00.001-08:002013-11-15T07:05:37.921-08:00APPLE SALSA & MY POOR PITIFUL BRAIN<div class="separator" style="clear: both; text-align: center;">
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I don't know if it's my age or my habits, BUT, I can tell each and everyone of you that a brain is most surely a terrible thing to waste! The only thing that I can tell you that I know for sure is my name...ADELE...the rest of it is a muddle of sorts as in I can't remember a DAMN thing....things for instance like my dentist appointment, my pocket book, my phone, my friends birthdays, telephone numbers, where I parked my car, some body's name that I know as well as my own, my car keys, why I walked into the kitchen, my grocery list, where I left that illusive glass of water, the Apple Salsa recipe....<br />
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2 large crisp apples (such as Gala or Pink :Lady)~chopped<br />
1/2 cup chopped bell peppers (a mix of red, green, yellow)<br />
2 limes~juiced<br />
1 teaspoon honey<br />
1/4 cup cilantro~chopped<br />
1/3 cup red onion~diced<br />
1/2 of a jalapeno~seeded, minced<br />
sea salt & freshly ground pepper<br />
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Combine apples, bell peppers, cilantro, red onion, and jalapeno. Drizzle with lime juice and honey. Season with sea salt and freshly ground pepper. You'll be so glad you did!<br />
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Remember that ADELE loves you...juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com2tag:blogger.com,1999:blog-3891002678625261461.post-53620711085741578652013-11-06T09:51:00.000-08:002013-11-06T09:51:10.278-08:00GHIRARDELLI CHOCOLATE HEAVY WHIPPING CREAM POUND CAKE<div class="separator" style="clear: both; text-align: center;">
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It's SINFUL I tell you SINFUL as in BAD to the BONE...BaBaBaBaaaaad...I've made other chocolate pound cake recipes in my time and they were all of course delicious but this one here, so to speak, is by far the best like ever!<br />
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It is moist and chocolaty and rich as R. Stuart Dickson (that's my boss man). So you know it's got to be good...no not just good...it's GREAT in a real big way. The only way you are going to know it is to make one for yourself.<br />
2 sticks real butter-room temp<br />
3 cups sugar<br />
6 big eggs<br />
2 1/2 cups all-purpose flour (use a whisk to get it mixed up good)<br />
1/2 cup Ghirardelli Natural Unsweetened Cocoa powder<br />
1 cup heavy whipping cream (heavy is an important step here)<br />
1 teaspoon pure vanilla extract<br />
Beat the butter at medium speed in a stand electric mixer until mixture is creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating after each addition just until the yellow disappears. Combine flour and cocoa; add to butter mixture alternately with the heavy whipping cream, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch bundt or tube pan at 325 degrees for 1 hour and 30 minutes. Remove from oven and allow it to rest on top of the stove for 10 minutes then remove to a plate. Allow to cool completely (unless my husband is hanging around).<br />
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"I never met a chocolate pound cake that I didn't love!"~Adele Forbesjuclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com7tag:blogger.com,1999:blog-3891002678625261461.post-53307841870628024032013-07-03T12:34:00.001-07:002013-07-03T14:00:32.317-07:00BROWN SUGAR BUTTER PECAN TOFFEE POUND CAKE with a CARAMEL GLAZE<div class="separator" style="clear: both; text-align: center;">
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Pound cakes are God's gift to those who love butter and sugar. I personally never met a pound cake that I did not love. The varieties are unending which means you can always come up with a new pound cake recipe to try. Some of my favorite ones are Black Walnut, Butter-Nut, Buttered Rum, Chocolate, Coconut, Cream Cheese, Eggnog, German Chocolate, Ginger, Lemon, Orange, Peach, Pineapple, Praline, Pumpkin, Sour Cream, Sundrop, Sweet Potato and Whipping Cream.<br />
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Then I happened to run upon this delectable pound cake recipe on Pinterest by www.keyingredient.com and just knew I had to try it and boy howdy am I ever glad I did. It's one of the best pound cakes I have ever had the pleasure of tasting. I took it to a 'Renewal of Wedding Vowels' of our best friends recently and there was not a crumb of it left in a matter of only a few minutes. Here's the recipe, I hope you like it as good as myself and all the others did.<br />
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3 sticks butter-softened<br />
2 cups light brown sugar<br />
1 cup sugar<br />
5 large eggs<br />
3 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 cup whole milk<br />
1 8 oz. bag toffee bits<br />
1 cup chopped pecans<br />
Preheat oven to 325 degrees. Spray a 12-cup bundt pan with nonstick baking spray with flour. Set aside. Beat the butter until creamy. Add sugars beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl combine flour, baking powder and salt. Gradually add flour mixture to butter mixture in thirds, alternating with milk, beginning and ending with flour mixture. Beat just until combined. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake 75 to 85 minutes. Allow to cool in pan 10 minutes then remove from pan. Let cool completely on a wire rack. Spoon Caramel Glaze over cooled cake.<br />
CARAMEL GLAZE:<br />
1 can sweetened condensed milk<br />
1 cup packed brown sugar<br />
2 tablespoons butter<br />
1/2 teaspoon vanilla<br />
In a saucepan combine milk and brown sugar; bring to a boil over medium high heat, whisking frequently. Reduce heat, simmer 8 minutes, whisking frequently. Remove from heat, whisk in butter and vanilla. Let cool 5 minutes before using.<br />
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"A slice of pound cake hot out of the oven is like a slice of heaven."~Adele Forbesjuclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com7tag:blogger.com,1999:blog-3891002678625261461.post-54752720764011942132013-06-16T11:17:00.000-07:002013-06-16T11:17:41.494-07:00QUICHE LORRAINE<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Being a Personal Cook to a well to do family has it's perks. I get to try new recipes from all over the world as they are world travelers. When the lady of the house asked me to make her husband's favorite quiche for his Father's Day lunch I eagerly took to the task ahead. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The recipe itself came straight from the Cordon Bleu School of Cooking located in Paris, France.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">It's really a simple recipe consisting of ham, Swiss cheese, eggs, milk, heavy cream, salt, pepper and nutmeg.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 (9-inch) deep-dish pie shell-baked</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 lb. sliced ham</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 lb. sliced Swiss cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 whole eggs plus 1 egg yolk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup scalded milk (I used evaporated milk)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp. heavy cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt, pepper, nutmeg</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Heat oven to 350. Beat 2 whole eggs and 1 egg yolk together. Add pinch of salt, pepper and nutmeg. Add 1 tablespoon heavy cream. Scald 1 cup milk then temper the eggs by pouring the hot milk just a little at a time into the eggs. This makes up the custard. Place ham slices over the bottom of the pie crust. Top ham with the slices of Swiss cheese. Pour the custard mixture over the ham and cheese. Cook 20 minutes or just until the custard is set. The top of the quiche should only be tanned in spots. Allow it to stand for 6 to 8 minutes to give it time to set up. Cut into wedges to serve.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Serve with French-style green beans and a lovely red tomato which has been peeled and sliced. You can get 6 large servings out of it or 12 hors d'-oeuvres servings. You can also use cooked bacon and cheddar or any other cheese you like with this recipe. Enjoy!</span><br />
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"I am convinced that I am the one who introduced quiche to America."~James Beardjuclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com1tag:blogger.com,1999:blog-3891002678625261461.post-80179785505383512722013-06-03T08:48:00.002-07:002013-06-03T08:48:26.830-07:00LOW-CARB PEANUT BUTTER MOUSSE IN CHOCOLATE<div class="separator" style="clear: both; text-align: center;">
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Yes my butt is big. Big as a watermelon. Big as two large cantaloupes. Big as a basketball. Big as the side of the house. Big as my head on both sides. Big as the moon. Big as a dinner plate dahlia. BIG! BIG! BIG! So I have been on a low-carb diet now for a week or so and have already dropped 5 lbs. It's the only diet that has ever worked for me so I am sticking with it this time around and we'll just all see together what happens with that. Wish me luck.<br />
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1.5 oz. cream cheese, softened<br />
2 tablespoons Jif Creamy Peanut Butter<br />
1 Tbsp. Hershey's Lite Chocolate Syrup or Sugar-Free<br />
3/4 cup plus 2 Tbsp. heavy cream<br />
3 tablespoons Splenda<br />
Place metal mixing bowl and beaters in the freezer. In a different bowl, combine cream cheese, peanut butter and chocolate syrup. Add two tablespoons heavy cream to the chocolate peanut butter mixture, stir well. Remove the mixing bowl from the freezer and add remaining heavy cream and Splenda. Beat sweet cream mix on low speed until sweetener is completely incorporated and then increase to medium speed. Beat on medium about 1 1/2 minutes or until you see the cream starting to thicken. Add 1/4 of chocolate peanut butter mix at a time to the whipped cream until it is just fully mixed, being careful not to over mix.<br />
2 servings~5 grams carbs each of billowy delightfulness<br />
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"“<a class="sqq" href="http://thinkexist.com/quotation/i_could_make_the_whole_of_manhattan_disappear/203639.html">I could make the whole of Manhattan disappear into that [Jennifer Lopez's] amazing <b>butt</b>.</a>”~David Copperfieldjuclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com0tag:blogger.com,1999:blog-3891002678625261461.post-49090061876123760712013-05-03T09:19:00.003-07:002013-05-03T09:19:55.556-07:00ICICLE PICKLE MACARONI SALAD<div class="separator" style="clear: both; text-align: center;">
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My husband, Mr. Larry Forbes, loves him some macaroni salad. Love may not even be the right word. Actually, he worships and adores macaroni salad. So every now and then I break down my barriers and make him a big bowl full. I know he will be highly grateful when I place a bowl of it in front of him.<br />
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I have used a lot of different pickles through the years when I make macaroni salad but it turns out now that our favorite pickle for this dish is Icicle Pickles that we buy a case of each year at a church yard sale in Holden Beach. The church ladies make and resale them every year and I just have to tell you that they are 'to die' for. I've never seen another icicle pickle like these anywhere. And that is why I buy them by the case. They are especially nice in potato salad as well.<br />
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2 cups elbow macaroni<br />
1 tsp. olive oil<br />
1 cup sweet onion, chopped<br />
1/4 cup each of diced red, orange, and yellow bell pepper<br />
1/4 cup chopped celery<br />
1/3 cup chopped icicle pickles<br />
1/4 cup icicle pickle juice<br />
salt and pepper to taste<br />
Cook the pasta in salted boiling water just until al dente. Drain well and then drizzle with the olive oil, mixing well. Place in a large bowl and add remaining ingredients.<br />
DRESSING: 1/2 cup Duke's mayonnaise, 2 Tbsp. icicle pickle juice, 1 Tbsp. sugar, 1 Tbsp. spicy brown mustard, 1/2 tsp. salt.<br />
Mix all together then add to pasta ingredients in the bowl. Chill well in the refrigerator before serving or try to at least. Mr. Forbes wants to eat it whether or not it is chilled.<br />
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"Me and Mr. Forbes have never met an icicle pickle macaroni salad that we did not like."~Adele Forbesjuclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com1tag:blogger.com,1999:blog-3891002678625261461.post-6874455348857081032013-03-24T15:45:00.001-07:002013-03-24T15:45:42.537-07:00CHICKEN STUFFED CHIPOTLE JALAPENOS<div class="separator" style="clear: both; text-align: center;">
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Now don't be scared...these jalapenos have some fire in them, yes sir-e they surely do but not to the point of blistering your tongue. They're just kind of like the hot pop-rocks that explode in your mouth and leave a tingling sensation.<br />
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But I can personally guarantee all of you jalapeno fans that these beauties deliver not only in some semi-mild-hot taste bud explosion but in a rush of savoriness...yes savoriness...say that twice.<br />
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If you get the munchies then these here stuffed jalapenos should fill your bill. I had a 24-Hour Layered Salad chilling in the fridge and it paired beautifully along side of the peppers. Took some of the heat off so to speak.<br />
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8 big old jalapeno peppers<br />
1/2 cup finely chopped rotisserie chicken<br />
4 ozs. softened cream cheese (you can use low-fat)<br />
2 Tbsp. chopped fresh cilantro (I love that stuff)<br />
1 to 2 tsp. chopped chipotle peppers in adobo sauce (yeah baby you get some heat there too)<br />
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Preheat oven to 400 degrees. Heat a large skillet over medium-high heat and coat pan with butter or olive oil cooking spray. Place the peppers in the pan and cook about 8 minutes, shaking the pan now and then, until charred nicely. Cool for a few while you prepare the chicken-chipotle mixture.<br />
Combine the chicken with the cream cheese, cilantro and chipotle peppers.<br />
Slice the jalapenos into, remove the membranes and seeds.<br />
Fill the peppers with this mixture and place on a baking sheet. Bake for 8 minutes, or just until cheese is lightly browned.<br />
Serves 6 to 8 people<br />
"I never met a jalapeno pepper I didn't like."~Adele Forbesjuclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com2tag:blogger.com,1999:blog-3891002678625261461.post-77602781577362299432013-03-22T12:31:00.000-07:002013-03-22T12:34:00.864-07:00THE EASIEST PEANUT BUTTER FUDGE EVER!<div class="separator" style="clear: both; text-align: center;">
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What makes this the easiest peanut butter ever you may say? 4 ingredients. Nothing less, nothing more.<br />
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Simply throw 2 cups of sugar into a saucepan along with 1/2 cup milk (I used evaporated). Bring to a boil over medium heat.<br />
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Allow to boil for 2 1/2 minutes. Remove from heat and add 1 tsp. pure vanilla extract and 3/4 cup Jif creamy peanut butter.<br />
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Pour into dish/pan. Let it cool for awhile on the counter and then when it has cooled off to a luke warm place it in the refrigerator to finish chilling. Cut in small slices to serve. It took me approximately 5 minutes total to make this from start to finish and believe me when I tell you that it is delicious.<br />
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"I never met a peanut butter fudge I didn't like"~Adele Forbes juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com0tag:blogger.com,1999:blog-3891002678625261461.post-41729055240491576852013-03-04T14:58:00.001-08:002013-03-04T14:58:18.161-08:00SUNDROP POUND CAKE<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif;">My husband absolutely adores a pound cake. So every so often I like to greet him with one when he comes in from a hard day of working out in the cold. Being that today is National Pound Cake day I thought this would be the perfect time to present him with one. And what did he do...absolutely nothing. Didn't look at it, didn't ask what it was, not even a little sniff of it. Fine! Didn't smell the Sweet Baby Ray's Sweet & Spicy baby back ribs swimming in the crock-pot either. Do I look like I care?????????????????????????????????</span><br />
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<span style="font-family: Times, Times New Roman, serif;">So maybe you yourself will appreciate it. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Here's the recipe.....</span><br />
<span style="font-family: Times, Times New Roman, serif;">3 sticks butter</span><br />
<span style="font-family: Times, Times New Roman, serif;">3 cups sugar</span><br />
<span style="font-family: Times, Times New Roman, serif;">5 eggs</span><br />
<span style="font-family: Times, Times New Roman, serif;">3 cups sifted cake flour</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/3 cup Sundrop</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 tablespoons pure lemon extract</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Preheat oven to 325 degrees. Grease and flour pan. Combine butter and sugar. Beat until light and fluffy. Add eggs one at a time, beating well after each. Slowly add flour, but try to not over beat it. Add the Sundrop and lemon extract. Pour the batter into prepared pan. Bake 1 hour and 20 minutes. Do not be tempted to open the oven door. Remove cake from oven and allow to cool for 15 minutes in the pan then turn out onto a serving dish. Allow it to cool completely then drizzle with a glaze made from powdered sugar, fresh lemon juice and Sundrop. You want it to be just of pourable consistency. Share it with someone who appreciates it!</span><br />
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<span style="font-family: Times, Times New Roman, serif;">"If you want peace in the house, do what your wife wants."~African Proverb</span>juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com0tag:blogger.com,1999:blog-3891002678625261461.post-75244738075197273582013-03-03T13:16:00.000-08:002013-03-03T13:26:36.401-08:00BANANARAMA WAFER PUDDING<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Just thinking about a Banana Pudding makes my tongue slide out of my mouth and lick my lips...my maternal Grandmother, Mama Joe, made the best banana puddings this side of culinary heaven. Hers was in the form of a homemade boiled custard type pudding which she always made on a Saturday and when she had finished putting it all together it got 'put away' in the 'modern' refrigerator in the dining room until dessert time on Sunday. As a young child I would sneak peaks at it in the fridge when nobody else was around and I dang near grieved my fool self to death waiting for that 24 hours to pass until I could have my own bowl full.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">These days I have to think about my health and my waistline so I lean more towards a Weight Watchers view of things. What that means is that I make a No-Fat version of the dish which in no way measures up in my mind to my Mama Joes 'knock-your-socks-off' masterpiece. But hey...it is still mighty good when it's rolling across my taste buds. So my best advice for you is not to knock it until you have tried it.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">2 cups fat-free milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 small (4 oz.) pkg. Jell-O Sugar-Free Instant Vanilla Pudding</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">30 Reduced-Fat Nilla wafers</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 small bananas or 2 large ones, sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cool Whip Free or Fat-Free</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Combine milk with pudding mix in bowl. Beat with a whisk for 2 minutes. In an 8X8 baking dish layer half of the wafers and then top with a layer of banana slices. Pour half of the prepared pudding over allowing it to sink down in among the wafers and bananas. Repeat by making another layer of wafers, bananas and the remainder of the pudding. Cover with plastic wrap and refrigerate for 3 to 4 hours. Place a dollop of Cool Whip on each serving.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Weight Watchers 1/2 cup serving = 3 Points</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">"I never met a banana pudding that I didn't like."~Adele Forbes</span>juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com0tag:blogger.com,1999:blog-3891002678625261461.post-10536837795789281392013-03-03T08:04:00.000-08:002013-03-03T13:18:20.317-08:00CIABATTA BUTTER PECAN FRENCH TOAST<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinG0avmVvaEpR3ETT0Rmc-EpVBcPz9dBvFZgaNCgvejzp8SWqBn3GTdYIeaccvTOb0pZS-4PMVNcczLQ0PLwXPr7SD1Ib7vw5s2ZLJWBdqGZb4soTxe4HrU78J0arIX5NQhH2cZh0OZtaP/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinG0avmVvaEpR3ETT0Rmc-EpVBcPz9dBvFZgaNCgvejzp8SWqBn3GTdYIeaccvTOb0pZS-4PMVNcczLQ0PLwXPr7SD1Ib7vw5s2ZLJWBdqGZb4soTxe4HrU78J0arIX5NQhH2cZh0OZtaP/s320/001.JPG" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">In my humble opinion, Ciabatta bread is the only bread to use when you're making French toast. It is an Italian bread made with olive oil that has a chewy texture. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Note the holes in the bread. This allows for better absorption of the French toast batter.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I do not per-say have a written recipe, but just beat together about 1 1/2 cups of 2% Horizon Organic milk with 1 fresh egg, a teaspoon or so of butter pecan flavoring and either 4 packs of Splenda or 1 tablespoon agave syrup.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Next, heat up a large non-stick frying pan over medium heat. When hot add a couple of tablespoons of Brummel & Brown Yogurt Spread. Allow it to melt, swirl it around in the pan and then add your well-soaked bread slices to the pan.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Flip each piece over when they have turned a nice golden brown on the bottom and allow to cook until nicely browned on the other side. That's all there is to it. Serve with a quality thick bacon and fresh scrambled eggs on the side with a drizzle or more of the Pure Maple Syrup from Vermont. (Thank You Patty Horsford!)</span><br />
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"<a class="mainquote" href="http://www.searchquotes.com/quotation/There_is_a_bright_spot_or_two_for_the_Spaniards._French_toast_has_become_freedom_toast_on_the_Air_Fo/65802/" title="There is a bright spot or two for the Spaniards. French toast has become freedom toast on the Air Force One breakfast menu, but the Spanish omelet is still a Spanish omelet."><span class="firstword">There</span> is a bright spot or two for the Spaniards. <span style="border-bottom: #333 1px dotted;"><span style="border-bottom: #333 1px dotted;"><span style="border-bottom: #333 1px dotted;">french toast</span></span></span> has
become freedom toast on the Air Force One breakfast menu, but the Spanish omelet
is still a Spanish omelet.</a>"~Suzanne Fields</div>
juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com0tag:blogger.com,1999:blog-3891002678625261461.post-39098966322446534562013-02-27T07:22:00.001-08:002013-02-27T07:22:55.052-08:00WEDNESDAY MORNING SMOOTHIE<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Every morning I enjoy a smoothie and I truly love coming up with new versions of my favorite morning drink. This morning I went through my refrigerator and freezer to see what new concoction I could come up with. After careful inspection I decided on 1/2 cup Chobani fat-free vanilla yogurt, 1/2 cup diet orange Sunkist, 1/2 of a large frozen banana and 1 cup of frozen strawberry slices. </span><br />
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<span style="font-family: Verdana, sans-serif;">The end result~Deliciousness! Be sure and try this combination, I guarantee it to please your taste buds and your belly.</span><br />
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<span style="font-family: Verdana, sans-serif;">"I never met a smoothie I didn't love."~Adele Forbes</span>juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com0tag:blogger.com,1999:blog-3891002678625261461.post-1605924747368984742013-02-24T12:49:00.000-08:002013-02-24T12:49:01.133-08:00SPICED RUM CAKE with BUTTER RUM GLAZE<div class="separator" style="clear: both; text-align: center;">
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<div class="quoteText">
“You've got this life and while you've got it, you'd better
kiss like you only have one moment, try to hold someone's hand like you will
never get another chance to, look into people's eyes like they're the last
you'll ever see, watch someone sleeping like there's no time left, jump if you
feel like jumping, run if you feel like running, play music in your head when
there is none, and eat cake like it's the only one left in the world!” <br />― C. Joybell C.</div>
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Now here is a cake that will actually make you kiss your Granny. And Uncle Bob and Aunt Sue and cousin Leroy and your dogs and cats. This wonderful recipe comes my new found friend, Libby Murphy, who authors the food blog 'twirlandtaste'. http://www.twirlandtaste.com/2013/02/spiced-rum-cake-with-butter-rum-glaze.html. You'll for sure want to slip on over to this wonderful blog where every food item in it flips my trigger. Just trust me, you will not be disappointed. And please tell her that Adele sent you.<br />
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Here is what you will need for the cake:<br />
1 pkg. yellow cake mix<br />
1 (3 1/2 oz.) pkg. instant vanilla pudding<br />
1/2 cup Captain Morgan's Spiced Rum<br />
1/2 cup cooking oil<br />
1/2 cup water<br />
4 big eggs<br />
1/2 cup chopped pecans, toasted and soaked in more spiced rum<br />
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Preheat oven to 350 degrees. Liberally spray a Bundt pan with vegetable oil cooking spray. Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 cup water. Add the eggs one at a time, beating well after each addition. Evenly distribute the prepared pecans in the bottom of prepared Bundt pan. Pour the batter in. Bake 50 to 55 minutes. Do not remove the cake from the pan. Allow it to cool almost completely on the counter before removing it.<br />
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BUTTER RUM GLAZE<br />
1 cup sugar<br />
1/4 cup brown sugar<br />
1 stick butter<br />
1/3 cup spiced rum<br />
1/4 cup water<br />
In small saucepan, bring the sugar, butter and water to a boil and cook for 3 minutes. Add rum. With a fork, make holes in the top of the cake. Drizzle over cooled cake. Let glaze drip down the sides of the cake. Allow glaze to cool and then add more of the cooled glaze which will be a little thicker.<br />
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NOTE: I took this to my girlfriend Bev yesterday for her birthday which is actually today. She loves rum so I just knew that this would be the perfect cake for her. We all had a slice and my husband replied that it was richer than Stuart Dickson who is my boss man. I agreed! So if you know anyone that this cake would mean anything to you just might want to make one yourself and share the love....<br />
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<br />juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com3tag:blogger.com,1999:blog-3891002678625261461.post-68380757240945249632013-02-18T15:31:00.000-08:002013-02-18T15:31:20.626-08:00SKINNY NO-BAKE COOKIES<div class="separator" style="clear: both; text-align: center;">
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These awesome 'lower in fat' no-bake cookies comes from one of my most favorite food blogs at http://www.skinnytaste.com/no-bake cookies and the beauty of this recipe is that they weigh in at only 1 point per cookie. Oh Yeah....bring um on down the line!<br />
2/3 cup sugar<br />
1/2 cup cocoa<br />
2 tablespoons Brummel & Brown Yogurt spread<br />
1/2 cup fat-free milk<br />
2 1/2 cups quick oats<br />
3/4 cup Better-n-Peanut Butter<br />
1 teaspoon vanilla extract<br />
powdered sugar, cocoa powder<br />
Combine first 4 ingredients and boil in a small pan for 2 minutes. Remove from heat and mix in oatmeal, peanut butter and vanilla. Drop by tablespoons onto wax paper or roll into balls with slightly moist hands and refrigerate overnight. The next day you can roll them in powdered sugar or cocoa if desired. Keep refrigerated if storing for several days.<br />
20 servings at 2 cookies each for only 2 points +<br />
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"I never met a No-Bake cookie that I didn't love!"~Adele Forbesjuclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com7tag:blogger.com,1999:blog-3891002678625261461.post-43305539522056140852013-02-18T08:39:00.000-08:002013-02-18T08:39:24.025-08:00STUFFED POTATOES WHICH BECOME POTATO CHOWDER TO FOLLOW<div class="separator" style="clear: both; text-align: center;">
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I cruise food blogs to the point that if I were getting paid for it I would be rich. It's an incurable addiction for me. This recipe comes from a very funny lady and I always enjoy reading her posts. You can check her out at www.alilcountrysugar.blogspot.com I modified it only a very little.<br />
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You start out making the STUFFED POTATOES.....<br />
2 large baking potatoes, baked until done<br />
2 teaspoons olive oil<br />
1/4 of a large onion, chopped<br />
1 cup broccoli, chopped fine<br />
1 cup carrots, chopped fine<br />
2 cloves garlic, minced<br />
1/2 cup fat-free sour cream<br />
1/4 cup fresh parsley, chopped<br />
2 tablespoons grated Parmesan cheese + more for sprinkling<br />
In a medium skillet, heat oil. Saute onion about 5 minutes. Add broccoli, carrot and garlic, stir until soft, about 5 minutes. Reduce heat, cover and cook 4 minutes longer. Halve potatoes and scoop out pulp. In a large bowl combine potato pulp, sauteed veggies, sour cream, parsley, parm cheese and salt and pepper to taste. Mash everything with a potato masher. Spoon mixture into potato skins, place on baking sheet. Sprinkle with a little more Parm cheese and baked until through, around 15 minutes.<br />
One potato half = 3 WW Points<br />
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<br />
POTATO CHOWDER<br />
Chop up leftover stuffed potatoes. (I just had one half for dinner last night so that left me with 3 for chopping-if you're sharing ;>) say for instance with your mate then you can just chop the two remaining, but I think you need at least two).<br />
1/4 cup of an onion, chopped<br />
2 garlic cloves, minced ( I use bottled)<br />
32 oz. low sodium low fat chicken stock<br />
1/2 teaspoon each of salt and pepper<br />
1 cup fat-free skim milk<br />
2 handfuls of baby spinach (no chopping necessary)<br />
In a Dutch oven over medium heat combine chopped potatoes through spinach.. Cover and simmer 30 minutes.<br />
1 1/2 cups has only 4 WW points<br />
*Cheesy-It's Provolone flavored crackers make a nice accompaniment...just be sure to calculate the points for them.<br />
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"Imagine, if you can, what the rest of the evening was like. How they crouched by the fire which blazed and leaped and made much of itself in the little grate. How they removed the covers of the dishes, and found rich, hot savory soup, which was a meal in itself, and sandwiches and toast and muffins enough for both of them."~Frances Hodgson Burnett<br />
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<br />juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com0tag:blogger.com,1999:blog-3891002678625261461.post-139585756838766862013-02-05T10:30:00.000-08:002013-02-05T10:30:35.001-08:00BROCCOLI & CHEESE SOUP~4 WW Points+<div class="separator" style="clear: both; text-align: center;">
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I have lost 4 lbs. in 6 days following Weight Watchers Points + system. I am faithfully keeping a journal, logging in every morsel of food that has entered my mouth. It is working. I am also lifting weights, doing set-ups and push-ups, leg lifts and walking the dogs each day. It is a journey that I do not intend to fail at. By the time that I get back to work this Spring, I will be well on my way to a new me. A stronger more confident me.<br />
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1 (24 oz.) pkg. frozen broccoli with 3 cheese sauce<br />
3/4 cup low-fat chicken broth<br />
1/2 teaspoon pepper<br />
1 (12 oz.) can evaporated fat-free milk<br />
1/3 cup reduced-fat shredded sharp cheddar cheese<br />
<br />
Combine broccoli, broth, pepper and milk in a saucepan. Bring to a boil, stirring occasionally; reduce heat, cover and simmer 10 minutes or until broccoli is crisp-tender and cheese is melted. Place half of the mixture in a blender. Remove center piece of blender lid to allow steam to escape, place lid on blender. Place a towel over opening in blender lid, blend until smooth. Pour into a bowl. Repeat with remaining mixture. Ladle into bowls, top with cheese.<br />
<br />
5 servings-1 cup soup-1 Tbsp. cheese-4 Points +<br />
<br />
<br />
<div style="display: inline;">
"<a class="mainquote" href="http://www.searchquotes.com/quotation/Everyone%27s_just_laughing_at_me._I_hate_it._Big_breasts%2C_big_ass%2C_big_deal%2C_Can%27t_I_be_anything___els/28442/" title="Everyone's just laughing at me. I hate it. Big breasts, big ass, big deal, Can't I be anything else ? Gee, how long can you be sexy?" wrc-processed="pending"><span class="firstword">Everyone's</span> just laughing at
me. I hate it. Big breasts, <span style="border-bottom: #333 1px dotted;"><span style="border-bottom: #333 1px dotted;"><span style="border-bottom: #333 1px dotted;">big ass</span></span></span>, big deal,
Can't I be anything else ? Gee, how long can you be sexy?</a>"~Marilyn Monroe</div>
juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com2tag:blogger.com,1999:blog-3891002678625261461.post-54033622392062911472013-02-04T08:00:00.001-08:002013-02-04T08:00:39.358-08:00THAI TURKEY LETTUCE WRAPS with DIPPING SAUCE<div class="separator" style="clear: both; text-align: center;">
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Thai food flips my trigger! The tastes, the smells, the visual aspects.....all of these rolled into one makes me a very happy camper. One of my best friends has a new girlfriend and she is part American, part Thai. When he told me this and that she cooked the best spring rolls like EVER, I was down on my knees begging him to sign me up for that class. No other food does this for me the way that Thai food does. I can simply just see a picture of it and my taste buds immediately awaken.<br />
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1 lb. ground turkey<br />
1 lg green onion or 3 small green onions, chopped<br />
1 apple, chopped-I used a Golden Delicious simply because that was what I had-use what you like<br />
1 red bell pepper, chopped fine<br />
1/4 cup low-sodium soy sauce<br />
2 1/2 tablespoons hoisin sauce (I love this stuff)<br />
1 tablespoon freshly ground ginger-I buy this in the jars already ground in the grocery store<br />
1 to 2 tablespoons of water<br />
1 teaspoon toasted sesame oil ( I simply adore this oil)<br />
1 teaspoon chopped garlic<br />
1 hydroponic head of leafy butter lettuce, washed and individual leaves dried<br />
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In large nonstick saute pan, brown the meat over medium heat, breaking up the pieces with a wooden spoon as you go. When it is browned and in small crumbles pour it into a colander and drain all of the fat off. Return to the pan and add onions, apple, red bell pepper, soy sauce, hoisin sauce, ginger, water, sesame oil and garlic. Cook until the onions and red pepper softens. Set aside and keep warm. (I just sat it on the back of the stove and covered it with a lid.)<br />
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DIPPING SAUCE:<br />
1/4 cup low-sodium soy sauce<br />
2 tablespoons seasoned rice vinegar<br />
1 tablespoon agave syrup or sugar<br />
1/2 tablespoon ground ginger<br />
1 teaspoon sesame oil<br />
1/2 teaspoon crushed garlic<br />
Combine all the sauce ingredients, stirring with a spoon.<br />
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<br />
Assembly: Spoon 1/4 cup of the filling onto each lettuce leaf. Use a small kitchen spoon to dip the sauce over the filling. Enjoy.<br />
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From a Weight Watchers standpoint, 16 servings = 2 point + each<br />
<br />
<br />
<div style="border: medium none; overflow: hidden;">
<div class="boxyPaddingBig">
<span class="huge bqQuoteLink">"<a href="http://www.brainyquote.com/quotes/quotes/r/rachaelray431767.html" title="view quote" wrc-processed="done">NASA asked me
to create meals for the space shuttle. Thai chicken was the favorite. I flew in
a fake space shuttle, but I have no desire to go into space after seeing the
toilet.</a>"~</span><span class="bodybold"><a href="http://www.brainyquote.com/quotes/authors/r/rachael_ray.html" title="view author" wrc-processed="done">Rachael
Ray</a><span class="wrc11" style="height: 16px; padding-right: 16px; width: 16px;"> </span></span>
</div>
<br /></div>
juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com2tag:blogger.com,1999:blog-3891002678625261461.post-18928129351696331772013-01-22T09:57:00.001-08:002013-01-22T09:57:52.346-08:00HE MAN MEATLOAF MAKES MEN GO CRAZY<div class="separator" style="clear: both; text-align: center;">
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This wonderful recipe comes from one of my all time favorite food blogs, twirlandtaste.com ! Every single food item in this blog sets my mouth to watering and my taste buds to tingling.<br />
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It is for certain not your everyday ordinary meatloaf as it contains a total of 13 ingredients including BACON. Now we all know that everything goes better with Bacon.<br />
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2 lb. ground round<br />
1 lb. ground pork<br />
18 saltine crackers, crushed<br />
1/2 bell pepper, diced (I used orange and yellow ones because that's what I had)<br />
1 tsp. crushed red pepper flakes<br />
1 onion, diced<br />
2 big eggs, slightly beaten<br />
1 Tbsp. Worcestershire sauce<br />
1 tsp. yellow mustard<br />
1/4 cup brown sugar<br />
3 slices partially cooked bacon, cut in half<br />
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Combine beef through brown sugar with your hands just until combined. Chill in refrigerator for 10 minutes, then form into a 10X5 loaf. Top with the halved bacon slices. Place meatloaf on a rack lined with foil. Punch holes in foil to allow drippings. Place rack on baking sheet, bake 1 hour. Turn the broiler on for just a few minutes so bacon will crisp. Watch it closely so the bacon does not burn.<br />
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Now whisk together 1/2 cup brown sugar with 3/4 cup of ketchup and 1 tablespoon vinegar, pour over the top and allow it to drip over the sides of the meatloaf. Bake 15 more minutes at 350 degrees. Remove from oven, let stand for 20 minutes before slicing.<br />
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http://www.twirlandtaste.com/2013/01/he-man-meatloaf-makes-men-go-crazy.html<br />
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"I never met a meatloaf that I did not love, but this one holds a very special place in my heart of meatloaf's."~Adele Forbes<br />
<br />juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com4tag:blogger.com,1999:blog-3891002678625261461.post-69668434320856926982013-01-20T11:45:00.000-08:002013-01-20T11:45:33.490-08:00THE BEST COWBOY CANDY TACO SOUP ON THE PLANET<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: large;">Kudo's to my gal pal Bev Staring for sharing a jar of her Cowboy Candy (sweet pickled jalapeno pepper slices) with me yesterday. I had previously made a pot of my taco soup the day before and garnished my bowl full with a simple dollop of sour cream and grated sharp cheddar. It was totally delicious on its own but when I added the Cowboy Candy to it for my lunch today, just let me say that my head is in a sweat and my taste buds are doing flip flops all across my tongue. Literally!</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">1 lb. ground round</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 packet taco seasoning</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 medium sweet onion, chopped</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 each of a red and yellow bell pepper, chopped</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 can chili beans, undrained</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 can black beans, rinsed and drained</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 can corn kernels, undrained</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 can Rotel tomatoes with green chiles</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 can diced tomatoes</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 cup salsa (I used my homemade)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">8 oz. tomato sauce</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Brown the ground round, add onions and cook, stirring, until onions become translucent. Add all remaining ingredients and then let it simmer for 30 minutes, being sure to stir occasionally. If it's to thick add some water, but you don't want it to soupy. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">To Serve: Ladle into a pretty bowl and slap a dollop of sour cream in the middle and top with the Cowboy Candy and shredded sharp cheddar. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Here is a link to the COWBOY CANDY: http://tastykitchen.com/recipes/canning/candied-jalapenos-cowboy-candy/</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">"When they lay me down to rest put my spurs and rope upon my chest get my friends to carry me and then go turn my horses free."~Epitaph for a Cowboy</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>juclucyhttp://www.blogger.com/profile/01520637417825398512noreply@blogger.com0