tag:blogger.com,1999:blog-42216243002836230652024-02-19T01:25:15.466-08:00kitchenYoung Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-4221624300283623065.post-34776886925831367842013-05-08T19:02:00.000-07:002013-05-08T19:02:06.817-07:00We're Moving<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8T-Mw15MIuUMtIzaABxRcuXb8eTCUoLSRkFQKzUJXx-86m9jXimpVQxavWzfWoWclNeTR3pivIIJcsb2WjaqpLVIo2jEJEvgq9zjtlaY89jbIXWYng-YyTp9DvdLnlN9AEgFLYih7Ug/s1600/Apron-lady-GraphicsFairy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8T-Mw15MIuUMtIzaABxRcuXb8eTCUoLSRkFQKzUJXx-86m9jXimpVQxavWzfWoWclNeTR3pivIIJcsb2WjaqpLVIo2jEJEvgq9zjtlaY89jbIXWYng-YyTp9DvdLnlN9AEgFLYih7Ug/s320/Apron-lady-GraphicsFairy2.jpg" width="203" /></a></div>
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Hello friends~</div>
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I wanted to let you know that I am making some changes to our site. For this reason I will no longer be posting over here on the Kitchen site. All future posts that fall under the Kitchen category will be posted over at our original home site <a href="http://4everyoungfam.blogspot.com/">Young Adventures</a>. Thank you so much for all of your support we really appreciate it. We hope to see you over at <a href="http://4everyoungfam.blogspot.com/">Young Adventures</a>!</div>
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xoxo</div>
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Rachel</div>
Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com0tag:blogger.com,1999:blog-4221624300283623065.post-68880302924520181652013-05-06T09:44:00.000-07:002013-05-07T19:19:59.911-07:00Roasted potato wedges<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfM1oXnzQvqaFc4BTjXSVH58zna3tE46xQubQHi6f9pbo3piMxm7ZpY-ZU3IMz-whDDcZigYW8bR-GrQBYi7rOZk1TfNNBkW1XhKJpkJuhPhnqqFexM5E3yqm1RR2lcvwVZM6EGKwJnno/s1600/DSC_0067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfM1oXnzQvqaFc4BTjXSVH58zna3tE46xQubQHi6f9pbo3piMxm7ZpY-ZU3IMz-whDDcZigYW8bR-GrQBYi7rOZk1TfNNBkW1XhKJpkJuhPhnqqFexM5E3yqm1RR2lcvwVZM6EGKwJnno/s640/DSC_0067.JPG" width="640" /></a></div>
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When I make baked potatoes for dinner, I usually make some roasted potato wedges for Ian. He is not a big fan of baked potatoes and calls these "french fries".</div>
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When I was a little girl I remember my Dad making something like this. He called them joe joe's and he would sprinkle them heavily with paprika. </div>
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Whether you call them roasted potato wedges or joe joe's they are really good. This makes a nice side dish and is much healthier than french fries and they are something the whole family will enjoy.</div>
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<b>Roasted Potato Wedges</b></div>
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<i>The trick to these is to place the wedges<b> skin</b> side down like you see in the photo. If you lay them on their sides they tend to stick to the pan.</i></div>
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2 medium to large russet potatoes, washed and cleaned well</div>
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extra virgin olive oil</div>
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1/4 teaspoon Italian seasoning</div>
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1/2 teaspoon garlic powder (not salt)</div>
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salt and pepper to taste</div>
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1. Preheat your oven to 450 degrees.</div>
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2. Cut the potatoes in half length wise. Cut each half length wise again in 2 to 3 wedges, depending </div>
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how big your potatoes are.</div>
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3. Place the wedges in a medium size bowl and drizzle them with olive oil. There should be enough olive oil to lightly coat them all. Gently stir the potatoes so the oil gets evenly distributed.</div>
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4. Add the Italian seasoning, garlic powder, salt and pepper. Stir the seasonings gently into the </div>
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potatoes.</div>
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5. Place the potatoes skin side down on a large metal baking sheet.</div>
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6. Put into the oven for 25-35 minutes or until golden brown and tender when pierced with a fork. </div>
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This may take longer depending on how thick you have cut your wedges, so just keep checking </div>
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them.<br />
Enjoy!<br />
Rachel<br />
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<a href="http://www.pintsizedbaker.com/2013/05/two-cup-tuesday-no18.html#more">This recipe shared with Pint Sized Baker</a><br />
<a href="http://back2basichealth.blogspot.com/">Back to the Basics</a><br />
<a href="http://our4kiddos.blogspot.com/">Home to 4 kiddos</a><br />
<a href="http://networkedblogs.com/L0JBa">Adventurez in Child Rearing</a><br />
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Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com4tag:blogger.com,1999:blog-4221624300283623065.post-41004339648826588702013-04-30T19:12:00.000-07:002013-05-05T15:33:22.141-07:00Classic Gucamole<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"></span>Those of you who have been following <a href="http://4everyoungfam.blogspot.com/">Young Adventures</a> for awhile are familiar with a series of posts<br />
called "He Cooks" by Mr. Young. This is our go to guacamole recipe that gets made in our home. I thought I would bring it out of the archives in honor of Cinco De Mayo. Feel free to browse other recipes by the Mr. <a href="http://4everyoungfam.blogspot.com/search/label/He%20cooks">here</a>.<br />
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<span style="font-family: Courier New, Courier, monospace;">I was just watching one of my favorite ‘cooking shows’ on PBS the other day (i.e Rick Bayless ) and it was completely devoted to guacamole. Growing up I didn’t know that avocados even existed. Now a Mexican date night at the Young household is not complete without a nice big bowl of guacamole.</span><br />
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I have tweaked this recipe to my tastes and you can do the same. Avocados have a tendency to diminish the heat of the peppers so I would recommend adding more peppers (preferably Serrano) if you want to kick up the heat. Also, I am a lime fiend and tend to double the amount of lime in anything I make that requires a lime, margaritas included. -Brian</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Classic Guacamole ala Rick Bayless</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i>If you have the time and are not starving, I would recommend letting the guacamole sit in the refrigerator for about an hour to the let the flavors come together a bit. If you do this, be sure to cover with plastic wrap and in this case you want the wrap to touch the top of the guacamole. Otherwise the avocados will begin to turn brown. If you jack up the lime quantity like I do, this is less of a concern since the lime juice will prevent the guacamole from turning brown.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">· 2 Serrano peppers (with seeds removed) finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· ½ cup of white onion finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 2 ripe plum tomatoes finely chopped (you can use any ripe tomato if you can’t find plum)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· ¼ cup cilantro finely sliced.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· 3 medium to large sized avocados</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· Juice of one lime (this is about 2 Tbls)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">· Salt</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Mash the avocados with a potato masher until you get the consistency you want. Add the peppers, onion, tomato, cilantro and lime juice. Stir to combine. Taste. Add salt to taste. Stir and taste again. Repeat if necessary.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">That is it. Enjoy with white corn tortilla chips.</span><br />
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<span style="font-family: Arial;"><strong><a href="http://www.rickbayless.com/">Source: Rick Bayless</a></strong></span><br />
<span style="font-family: Arial; font-size: x-small;"><a href="http://www.walkingonsunshinerecipes.com/">This recipe shared with Walking on Sunshine Recipes</a></span><br />
<span style="font-size: x-small;"><a href="http://backforsecondsblog.com/2013/04/link-party-and-albion-fit-giveaway/">Back for seconds</a></span>Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com1tag:blogger.com,1999:blog-4221624300283623065.post-12658530061664786042013-04-25T17:57:00.000-07:002013-05-05T15:34:07.294-07:00Easy Vegetarian Spilt Pea Soup for the crock pot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNhpb1sn9u7i2lTj7NOIuMmzHzynOWrwwyNtFirJsSJu8Ujm7xn_GXGHhu6ErVoL9R453MuCeBKaDGxO-zhQeA9pBlmkM74A4e60J9mkLAjfcmrmCe_380XneN4NXiFMQYrB2y1Opra4/s1600/DSC_0134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNhpb1sn9u7i2lTj7NOIuMmzHzynOWrwwyNtFirJsSJu8Ujm7xn_GXGHhu6ErVoL9R453MuCeBKaDGxO-zhQeA9pBlmkM74A4e60J9mkLAjfcmrmCe_380XneN4NXiFMQYrB2y1Opra4/s640/DSC_0134.JPG" width="640" /></a></div>
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Okay, so I know this probably doesn't look like the most appealing soup, but trust me it is full of flavor!</div>
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My very good friend Colleen passed this recipe on to me some time ago, and I have made it a number of times. I even served it to dear friends and they loved it! I will make this often on a Sunday afternoon, and then Katie and I will take it to lunch during the week.</div>
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It is so easy to throw all the ingredients into the crock pot and then let it do it's thing.</div>
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If you like spilt pea soup you will definitely like this recipe.</div>
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<b>Easy Vegetarian Spilt Pea Soup for the Crock Pot</b></div>
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">1 (16 oz.) pkg. dried green split peas, rinsed</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">2 cups baby carrots</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">1 medium chopped onion</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">2 - 3 cloves of garlic, minced</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">1 bay leaf</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp. seasoned salt (or to taste)</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp. fresh ground pepper</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">6 cups of hot water</span></span></div>
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<span style="background-color: white;"><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">Layer ingredients in the crock pot in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft. Remove bay leaf. Mash peas with a potato masher to desired consistency or cool and process in the blender. Serve garnished with croutons if desired. </span></span></span></div>
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<span style="background-color: white;"><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">Source: Adapted from Colleen S. via <a href="http://southernfood.about.com/od/crockpotsoup/r/bl17c5.htm">Southern food</a></span></span></span></div>
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<span style="background-color: white;"><span style="color: #333333; font-family: Georgia, Times New Roman, serif;">This recipe has been shared with <a href="http://www.walkingonsunshinerecipes.com/">Walking on Sunshine</a></span></span></div>
Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com2tag:blogger.com,1999:blog-4221624300283623065.post-4738091391125614532013-04-24T05:51:00.000-07:002013-04-25T05:58:48.242-07:00Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
I've been on the hunt for a really good cinnamon roll recipe for quite awhile.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjOp2CnH5W5Dv7Cu2etGM2Yx8ZiqUIxdN1FNhV-SXwUA9DrMh2LJZUFzs5ZpJL1iWvLd1osIxx8NMnH_ehjx21hTRFkvq_Lch45w7zmflwt2_jnM2DFluLf0rqAxODMEfoyXitQR6S4M/s1600/DSC_0096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjOp2CnH5W5Dv7Cu2etGM2Yx8ZiqUIxdN1FNhV-SXwUA9DrMh2LJZUFzs5ZpJL1iWvLd1osIxx8NMnH_ehjx21hTRFkvq_Lch45w7zmflwt2_jnM2DFluLf0rqAxODMEfoyXitQR6S4M/s640/DSC_0096.JPG" width="640" /></a></div>
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I found it over at <a href="http://www.cheftalk.com/a/how-to-make-cinnamon-rolls">ChefTalk</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yy5noT2CaeupbeWVWoT7Xiw_N8BPtdFuHWVJa9dpQnc3__nrx84DrZrsx3fshHJhc99CF5Mz8UYboMw-q2YXNqTXlTdQbgc_3OSvxBgtS-JnTfzpne3Bw725BgWzUFYXAKinchcB-ec/s1600/DSC_0098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yy5noT2CaeupbeWVWoT7Xiw_N8BPtdFuHWVJa9dpQnc3__nrx84DrZrsx3fshHJhc99CF5Mz8UYboMw-q2YXNqTXlTdQbgc_3OSvxBgtS-JnTfzpne3Bw725BgWzUFYXAKinchcB-ec/s640/DSC_0098.JPG" width="640" /></a></div>
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Ooey, goey, and delicious</div>
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With frosting or...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZfOEVIUhDIwphLoxV6BOANDRGYtVfASksejP-9UKYEIiT7DxC7Iom3TwMaDlHldn5G6C7PwTVZfJCD-ghrBHjpjlq37KPQ7-Y7g4FAHewHakCM8TQOJt80bvIQGKGx7mD-o2W8MFC6A/s1600/DSC_0101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZfOEVIUhDIwphLoxV6BOANDRGYtVfASksejP-9UKYEIiT7DxC7Iom3TwMaDlHldn5G6C7PwTVZfJCD-ghrBHjpjlq37KPQ7-Y7g4FAHewHakCM8TQOJt80bvIQGKGx7mD-o2W8MFC6A/s640/DSC_0101.JPG" width="640" /></a></div>
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without.</div>
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Double thumbs up from Ian.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LXXNK8a_FERwLkyWAvZopZMboMOFS4pyJvBqzNPN2O07t-bZsPG2BtCDOaiU54ViDeW2c8nodfHhIkne1Cey8knMImXhmUKcSvrye8kDnxQEtTk1HK3E5Epa593eLXD1QU3rh2CnizE/s1600/DSC_0099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LXXNK8a_FERwLkyWAvZopZMboMOFS4pyJvBqzNPN2O07t-bZsPG2BtCDOaiU54ViDeW2c8nodfHhIkne1Cey8knMImXhmUKcSvrye8kDnxQEtTk1HK3E5Epa593eLXD1QU3rh2CnizE/s640/DSC_0099.JPG" width="640" /></a></div>
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<b>Cinnamon Rolls</b><br />
<i>I like to start the rolls the day before and bake them in the morning. Go through step 9 and cover the rolls with plastic wrap and place in the refrigerator. In the morning pull your rolls out and let sit for 1 hour. I like to heat my oven to 300 degrees and then shut it off. Then I place my rolls in the warm oven for 1 hour. Then proceed with the rest of the steps.</i><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span id="yui_3_7_3_1_1365974283567_374" style="text-decoration: underline;">Rolls</span>:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">¾ cup </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">unsalted </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">whole</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"> milk</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">¾ cup </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">granulated</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"> sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Tablespoon yeast </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ cup, water, 100 degrees</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">granulated </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">large</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"> eggs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">9 cups </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">bread</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"> flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ tablespoon cinnamon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="text-decoration: underline;">Filling</span>:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 cups </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">light brown </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">sugar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 ¼ cup </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">unsalted</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"> butter </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 Tablespoons cinnamon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Frosting:</u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup whole milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 1/2 tablespoons flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup unsalted butter (room temperature)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup brown sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp. vanilla</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i><b>Rolls</b></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. <span style="background-color: white;">Heat butter, milk, ¾ Cup sugar and salt over low heat until butter melts.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">2. </span><span style="background-color: white;">Set the butter mixture aside to cool. In a large mixing bowl, combine yeast, warm water, 1 teaspoon of sugar and set aside for about 5 minutes. Stir in the butter mixture into the yeast mixture.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. Lightly beat the eggs and stir into the mixture. Then add the flour and cinnamon. Mix this until you have a stiff dough.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4. Knead for 5 minutes with a dough hook on your mixer or 10 minutes on a floured surface.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5. Place dough in a greased bowl and cover the bowl with plastic wrap and let it sit in a warm spot for 1 hour.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6. While the dough is resting make the filling. Beat together the brown sugar, butter and cinnamon.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7. After the dough has rested for 1 hour punch it down and turn it out onto a floured surface. Roll it out into a 24"</span><span style="font-family: Georgia, 'Times New Roman', serif;"> by 36" rectangle and spread the filling over the dough evenly with a rubber spatula. Leave about a 2 inch border </span><span style="font-family: Georgia, 'Times New Roman', serif;">around the dough. Reserve 1/2 cup of the filling to spread around the bottom of your baking dish.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8. Roll the dough tightly around the filling. It should be about 40 inches. Cut the dough into 2 inch pieces. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">9. Spread the remaining butter mixture into the bottom of your baking dish and place the rolls inside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">10. Cover the rolls with plastic wrap and let rise for 1 hour. Remove the plastic wrap and bake at 350 degrees for </span><span style="font-family: Georgia, 'Times New Roman', serif;"> 25 - 30 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">11. Have a large sheet pan sitting out on your counter. When the rolls are done baking, invert them onto the sheet </span><span style="font-family: Georgia, 'Times New Roman', serif;">pan. Cool for about 10 minutes and then frost if desired.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Frosting</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>This frosting is one that I adapted from my Mom. She makes a <a href="http://4everyoungfam.blogspot.com/2011/02/red-velvet-cake-with-velvet-frosting.html">delicious red velvet cake </a>with a whipped frosting.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. In a saucepan pour in the milk and add the flour. Whisk the mixture until combined.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. Place the saucepan over medium to low heat and whisk constantly until the mixture is thick. Remove from the </span><span style="font-family: Georgia, 'Times New Roman', serif;">heat and cool.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. Add the vanilla to the cooled mixture, and stir until combined.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. Place the brown sugar and butter into a bowl and whip until they are well combined. Scrap the bowl a couple of </span><span style="font-family: Georgia, 'Times New Roman', serif;"> times to make sure everything is mixed together well.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5. Add the cooled flour mixture (</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Make sure that it is cool or it will melt the butter sugar mixture)</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"> 1 tablespoon at a time, beating after each addition. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6. Whip the mixture on medium to high speed after all the flour mixture has been added for about 2 minutes or </span><span style="font-family: Georgia, 'Times New Roman', serif;">until like whipped cream.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Source: <a href="http://www.cheftalk.com/a/how-to-make-cinnamon-rolls">ChefTalk for the rolls</a> and Kay V. for the frosting</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">This recipe has been shared with: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://www.bunsinmyoven.com/">Buns in my oven</a></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"> <a href="http://backforsecondsblog.com/">Back for seconds</a></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"> <a href="http://www.sugaranddots.com/">Sugar and dots</a></span><br />
<a href="http://djssugarshack.com/wordpress1/whatcha-whipped-up-41/" style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">DJ's Sugar Shack</a><br />
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://gooseberrypatch.typepad.com/blog/2013/04/rru-breakfast-brunch-recipes.html">Gooseberry patch</a></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com3tag:blogger.com,1999:blog-4221624300283623065.post-29572497119592707022013-04-22T03:59:00.001-07:002013-04-22T19:27:48.034-07:00Sweet Almond Whipped Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBnli_ieKk5sr5NSdc_Nb_mcVG8ajk7u2TQ2jE2L3hRYR0gYAPlKGosk6tnRa-Vor92lQPrPABKCGsfMV2qHVrB1Sv-QZzlYrYwL3HCgk7JWj9bRY_DE9S5ggK4tNakCXQQvvfxs2l6E/s1600/DSC_0130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBnli_ieKk5sr5NSdc_Nb_mcVG8ajk7u2TQ2jE2L3hRYR0gYAPlKGosk6tnRa-Vor92lQPrPABKCGsfMV2qHVrB1Sv-QZzlYrYwL3HCgk7JWj9bRY_DE9S5ggK4tNakCXQQvvfxs2l6E/s640/DSC_0130.JPG" width="640" /></a></div>
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About a month ago, Mr. Young and I went on a little get a way to <a href="http://www.pinegroveparkbb.com/">Pine Grove Park Bed and Breakfast Guest House.</a></div>
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Everyone morning we would get a quiet knock on our front door. Out on the front porch would be a beautiful, wooden picnic basket. Inside was a delicious breakfast. These breakfasts were incredible and always included desserts. Both desserts had real whipped cream that was flavored with almond.</div>
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I love almond! I'm not sure why I never thought about flavoring my whip cream with almond? I mean I have flavored it with vanilla, chocolate, and even liquors. It never crossed my mind to flavor it with almond. Well last week Mr. Young had a birthday and we had angel food cake with strawberries, and when we have angel food cake we have whipped cream. I decided that this time I would flavor it with almond extract. Everyone loved it, and I think it will become the new regular around here. If you love almond flavor, please give this a try.</div>
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<b>Sweet Almond Whipped Cream</b></div>
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1 cup heavy cream</div>
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1 tablespoon powdered sugar </div>
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1/2 -1 teaspoon almond extract (this depends on how strong you want the almond flavor to be)</div>
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Place all of the ingredients in a large, chilled mixing bowl. Start out on low speed and gradually increase to high and whip until stiff peaks form. Use immediately.<br />
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This recipe shared with <a href="http://www.adventurezinchildrearing.com/2013/04/kids-in-kitchen-chicken-noodle-casserole.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AdventurezInChildrearing+%28Adventurez+in+Child%27Rearing%27%29">Adventurez in Child'Rearing</a></div>
Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com1tag:blogger.com,1999:blog-4221624300283623065.post-21636903465566384852013-04-18T18:14:00.001-07:002013-04-18T18:17:49.283-07:00Creamy Garlic Salad Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5wC-9qmjnEuiwTWzm919h562DX7zUg6iKcXFOet5f3M5awg8-Ue2_Es_BP1mrUSHb7Un_MpCm2c1myczQLVrAFXI0__dSXxdUVyJEFLipr1PbiORNI1dMMAxtnwQ_lrhnkpyLHxAzFM/s1600/DSC_0112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5wC-9qmjnEuiwTWzm919h562DX7zUg6iKcXFOet5f3M5awg8-Ue2_Es_BP1mrUSHb7Un_MpCm2c1myczQLVrAFXI0__dSXxdUVyJEFLipr1PbiORNI1dMMAxtnwQ_lrhnkpyLHxAzFM/s640/DSC_0112.JPG" width="424" /></a></div>
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In the last year or so I have been making our salad dressings instead of purchasing them from the grocery store. Why you might ask? Well here are a few reasons.</div>
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1. They are super easy to make and taste way better.</div>
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2.There are all sorts of varieties you can come up with. I have a few pinned to my <a href="http://pinterest.com/rpyoung/salads/">salad board.</a> Take a look, you might get some good ideas.</div>
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3. I can control what goes into my dressing, so that means no artificial ingredients.</div>
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I make this dressing pretty frequently, because everyone likes it.</div>
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Try making your own salad dressings, I think you might never go back.</div>
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<b>Creamy Garlic Salad Dressing</b></div>
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<i>This is more of guideline, than an exact recipe. Adjust the seasonings to your tastes.</i></div>
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1-3 garlic cloves peeled (I always go for 3, because we really like garlic)</div>
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1/2 cup light mayonnaise</div>
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2-3 dashes of Worcestershire sauce</div>
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2-3 shakes of lemon pepper</div>
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2-3 tablespoons freshly grated Parmesan cheese</div>
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1 tsp. extra virgin olive oil</div>
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1/4 -1/2 cup water</div>
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1. Place the garlic cloves in your chopper and chop until finely minced.</div>
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2. Add the mayonnaise and blend well.</div>
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3. Add Worcestershire sauce, lemon pepper, Parmesan cheese, and olive oil blend well.</div>
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4. Add 1/4 cup of water and blend. Continuing adding water until you reach the consistency that you like.</div>
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<a href="http://www.walkingonsunshinerecipes.com/2013/04/foodie-friends-friday-linky-party-40.html">This recipe has been shared with Walking on Sunshine</a></div>
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<br />Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com3tag:blogger.com,1999:blog-4221624300283623065.post-47998621848293459732013-04-11T13:11:00.000-07:002013-04-24T07:04:45.857-07:00The Best Chocolate Chip Cookie<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJh2KG8dhpSA4XzQnrcyHbRTU27_jRQtJhR28OQX6cEep56qOyYjvjTyE8Tl5tF1ErMJJeryNLxJdXEVUqOGtPAP7eek_lLhFxoS9xm730Mq84i6tsrcTGwgzXbY6niHNlCGBHab49q-w/s1600/DSC_0075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJh2KG8dhpSA4XzQnrcyHbRTU27_jRQtJhR28OQX6cEep56qOyYjvjTyE8Tl5tF1ErMJJeryNLxJdXEVUqOGtPAP7eek_lLhFxoS9xm730Mq84i6tsrcTGwgzXbY6niHNlCGBHab49q-w/s640/DSC_0075.JPG" width="640" /></a></div>
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These are hands down the best chocolate chip cookies ever! Well at least I think so and most everyone who has tried them tells me they are so good.<br />
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This is a crispy on the edges cookie with a chewy center, my favorite type of cookie.<br />
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I got this recipe from a professor during Brian and my seminary days. That was about 20 years ago and it is still the most requested cookie recipe from my family. I hope they become a family favorite for you too.<br />
xoxo<br />
Rachel<br />
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<b>The Best Chocolate Chip Cookie</b><br />
<b><br /></b>
1 cup unsalted butter at room temperature<br />
3/4 cup white granulated sugar<br />
3/4 cup brown sugar<br />
1 egg<br />
2 1/4 cup flour<br />
1 tsp. soda<br />
1 tsp. kosher salt<br />
12 oz. bag of semi-sweet chocolate chips<br />
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Heat oven to 350 degrees.<br />
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Mix the butter, sugars and egg until well combined. Add the flour, soda, and salt mix until barely combined. Stir in the chocolate chips. Spoon teaspoonfuls onto ungreased baking sheets for 12 -15 minutes or until light golden brown. Let the cookies rest on the baking sheet and then transfer them to a cooling rack.<br />
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This recipe has been shared with <a href="http://www.walkingonsunshinerecipes.com/">Walking on Sunshine</a><br />
<a href="http://www.thecountrycook.net/2013/04/weekend-potluck-63.html#more">The Country Cook</a><br />
<a href="http://our4kiddos.blogspot.com/">Home to 4 kiddos</a><br />
<a href="http://back2basichealth.blogspot.com/2013/04/tuesdays-with-twist-1-welcome.html">Back to the Basics</a><br />
<br />Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com6tag:blogger.com,1999:blog-4221624300283623065.post-11554288412255695372013-04-08T19:23:00.000-07:002013-04-08T19:58:37.239-07:00Easy baked potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0scc75QJ-jvkKpAGYT4bbrPQsk7TtevhJcHG0yVTLl8gCsRPff6HJasL3uEjqE7RR0CRA5eI_Mhv_oWsPSnrFi-_K8cMp8qqwZrg18SYBou_PmLmRpqeCbIbr6JsnDf51dFn0bwNDpx8/s1600/DSC_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0scc75QJ-jvkKpAGYT4bbrPQsk7TtevhJcHG0yVTLl8gCsRPff6HJasL3uEjqE7RR0CRA5eI_Mhv_oWsPSnrFi-_K8cMp8qqwZrg18SYBou_PmLmRpqeCbIbr6JsnDf51dFn0bwNDpx8/s640/DSC_0060.JPG" width="640" /></a></div>
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Baked potatoes are one of my go to weeknight meals for my family. It is so easy to make a quick and easy dinner out of them. Add a salad and some fruit and dinner is done in no time. I love how you can vary the toppings each time and it is like a different meal. I'm sharing my favorite method for baking potatoes. If you are looking for a quick and easy dinner idea, I hope you give this a try.</div>
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I'm linking up with <a href="http://www.adventurezinchildrearing.com/2013/04/kids-in-kitchen-clam-chowder.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AdventurezInChildrearing+%28Adventurez+in+Child%27Rearing%27%29">Kelli from Adventurez in Child Rearing</a>.</div>
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xoxo</div>
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Rachel</div>
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Easy Baked Potatoes</div>
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4 large baking potatoes</div>
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Toppings of your choice (This time I used sautéed mushrooms, steamed broccoli, cheddar cheese, Greek yogurt mixed with a little homemade ranch).</div>
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Heat the oven to 450 degrees. Scrub the potatoes under running water removing all of the dirt. Place the potatoes in the microwave and cook them for four minutes. Then turn them over and cook an additional four minutes.</div>
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Place the potatoes in the oven and bake for 12-15 minutes until they are soft inside and have a crisp skin.</div>
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Carefully cut the potatoes in half, but not all the way through. Serve with your favorite toppings.</div>
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Source: Jacques Pepin Fast Food My Way</div>
<br />Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com2tag:blogger.com,1999:blog-4221624300283623065.post-63567945212582141812013-04-02T12:43:00.000-07:002013-04-02T12:43:02.541-07:00Whole Wheat Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_f0o56Yo_79FQFjyN0xj_Ma3nUx-_sRLV_vxkhook2zbmp8m3TEWabh8iRPLyEc_I0giJq5j_co_PgL-Ou3B2QSDBCnZ3vMK1vBkG8-q6kXt4YivgjR4VR_yk09zOQfDLMimQqHhXik/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_f0o56Yo_79FQFjyN0xj_Ma3nUx-_sRLV_vxkhook2zbmp8m3TEWabh8iRPLyEc_I0giJq5j_co_PgL-Ou3B2QSDBCnZ3vMK1vBkG8-q6kXt4YivgjR4VR_yk09zOQfDLMimQqHhXik/s640/DSC_0039.JPG" width="640" /></a></div>
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We had a sleepover with the Buckman's over spring break. Susie and I wanted to make a treat but neither of us wanted to go to the store. We decided to use what we had and tweak my <a href="http://4everyoungfam.blogspot.com/2010/11/professor-cookies-chocolate-chip.html">chocolate chip cookie recipe.</a></div>
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We were not sure how these cookies were going to turn out because we had a few issues. The dough was a little crumbly and I am not exactly sure why. I used Susie's hand mixer, so I might have over mixed or maybe it was the flour. Susie also has dark cookie sheets and a few of the cookies stuck to the pan (see my tips below). Despite our issues, the cookies tasted really good (they were gone in a day). They didn't taste like wheat and the children didn't complain. Ian came up to me and said "Mom, you make the best cookies."</div>
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My original recipe is still my favorite, but if I want to make something a little bit healthier this will be my go to recipe. I might even add a little bit of milled flax seed or wheat germ next time. I hope you try them and love them. Happy cookie eating!</div>
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xoxo</div>
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Rachel</div>
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Whole Wheat Chocolate Chip Cookies</div>
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<i>It is really important that your butter is at room temperature or the dough will not mix properly. If you use dark baking sheets reduced the temperature to 325. I typically use baking stones but if you are using a metal baking sheet you might want to grease it to prevent the cookies from sticking. Do not over bake the cookies or they will dry out. It's better to pull them out if they are a little under baked and let them finish baking on the cookie sheet.</i></div>
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1 cup unsalted butter at room temperature</div>
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3/4 cup granulated white sugar</div>
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3/4 cup dark brown sugar</div>
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1 egg</div>
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2 1/4 cup white/wheat flour</div>
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1 tsp. baking soda</div>
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1 tsp. kosher salt</div>
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2 cups milk chocolate chips</div>
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Preheat your oven to 350 (see notes).</div>
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Mix butter, sugars, and egg until well mixed. Add the flour, soda, and salt mix until you see just a few streaks of the flour mixture. Spoon teaspoonfuls onto ungreased (see notes) baking sheets and bake for 12 - 15 minutes or until light golden brown, do not over bake (see notes). Remove the baking sheets from the oven and let the cookies rest for a minute or until you can remove them easily to cooling rack.</div>
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Source: Young Adventures</div>
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Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com2tag:blogger.com,1999:blog-4221624300283623065.post-75688917882345851282012-12-06T15:50:00.001-08:002012-12-06T15:50:08.456-08:00At our table this week 12/7 ~12/13<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhskOEDm48aMbPJToYybr59IZjEcWOBAbhINWcsD_5Ap3T5J6oFBoAPtliTlYpBRWZt_ifKj0FSG59CPZNO63yf4u7OB59VD1hGvGQRV1mm9QoVHXsQdfDHuHGx8R1I1G-wFNgf6ecsnrw/s1600/DSC_0881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhskOEDm48aMbPJToYybr59IZjEcWOBAbhINWcsD_5Ap3T5J6oFBoAPtliTlYpBRWZt_ifKj0FSG59CPZNO63yf4u7OB59VD1hGvGQRV1mm9QoVHXsQdfDHuHGx8R1I1G-wFNgf6ecsnrw/s640/DSC_0881.JPG" width="640" /></a></div>
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Menu planning tip: Make up a menu for the week and have a list of ingredients that you need for that menu. This is my favorite list and you can find this free printable <a href="http://www.theprojectgirl.com/2009/01/19/menu-planning-form-free-download/">here</a>.</div>
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<i>Weekday Breakfasts:</i></div>
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Bananas</div>
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String cheese</div>
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Bread</div>
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Honey nut cheerios</div>
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Oatmeal</div>
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Leftover breakfast from the weekend</div>
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<i>Lunch to go:</i></div>
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<i><br /></i><a href="http://southernfood.about.com/od/crockpotsoup/r/bl17c5.htm">Spilt pea soup</a>, carrot sticks, clementines, <a href="http://www.foodnetwork.com/recipes/ina-garten/buttermilk-ranch-dressing-with-bibb-lettuce-recipe/index.html">Ina's ranch dressing</a>, triscuits, dark chocolate square</div>
Leftovers<br />
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<i>Weekday Dinners:</i><br />
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Dinner out with the kids<br />
<a href="http://blogchef.net/baked-tacos-recipe/">Baked Tacos</a><br />
Left overs<br />
<a href="http://steamykitchen.com/14700-indian-fish-coconut-curry.html">Indian Fish Coconut Curry</a><br />
<a href="http://www.vegetariantimes.com/recipe/black-bean-toasted-corn-tacos/">Black Bean and Toasted Corn Tacos</a><br />
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<i>Weekend Brunch:</i><br />
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<a href="http://4everyoungfam.blogspot.com/2011/05/simple-cheater-churros.html">Simple Churros</a>, fruit, Orange juice<br />
<a href="http://4everyoungfam.blogspot.com/2011/01/egg-nest.html">Egg nest </a>and bacon<br />
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<i>Weekend Dinners:</i></div>
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Homemade Macaroni and Cheese</div>
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<a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/honey-mustard-pork-roast-with-bacon-recipe/index.html">Honey Mustard Pork Roast with Bacon</a></div>
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<br />Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com0tag:blogger.com,1999:blog-4221624300283623065.post-3249771584464461752012-12-02T09:02:00.003-08:002012-12-02T09:02:59.786-08:00Pannekoeken (dutch pancake)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXXnkU8aIsLL9K-bCph07nb-Ip6LQ0mSW6j_4Bzf7nft1zGxhL4F0_EcD9P2t9Jo5jP4FkEUq5HCTZqzp6JjF9J_RinJL_dL3PXF0IwsYdIfqcsqv-AAvtRLU7rDGii5YrmqKE8Ya2xg/s1600/DSC_0823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXXnkU8aIsLL9K-bCph07nb-Ip6LQ0mSW6j_4Bzf7nft1zGxhL4F0_EcD9P2t9Jo5jP4FkEUq5HCTZqzp6JjF9J_RinJL_dL3PXF0IwsYdIfqcsqv-AAvtRLU7rDGii5YrmqKE8Ya2xg/s640/DSC_0823.JPG" width="640" /></a></div>
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I got this recipe from a church cookbook I purchased when Brian and I were engaged.</div>
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It was probably one of the first recipes that I made as a young wife. Although Brian does love this recipe. Our little breakfast king is in<i> love </i>with this recipe. He requests it, whenever he gets the chance. Many recipes come and go in our little family, but this one has stuck around and I am sure I will be making it for years to come. I hope it becomes a family favorite for you too.</div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>Pannekoeken</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>2 Tbs. butter</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>1/2 cup of skim milk</b></span></div>
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<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Preheat the oven to 450 degrees. Put</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> the butter in a pie plate or a cast iron skillet and melt it in the oven while it is preheating. Watch this closely, you don't want your butter to burn.</span></b></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>While you are melting the butter. Mix together the milk, eggs, and flour in that order. Pour the mixture into your buttered pan. Bake until golden and puffy 12-15 mins</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>Serve immediately with powdered sugar and warm maple syrup. Fresh fruit served on top is really nice too.</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>Source: Open door church cookbook</b></span></div>
Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com0tag:blogger.com,1999:blog-4221624300283623065.post-25761388075495217432012-07-24T03:55:00.000-07:002012-07-24T03:55:12.835-07:00Oven roasted corn on the cob<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtYotescJmERd4CMmmMACWycUpouUGm14BYO62XiLAGHk3oJTUKO2x_XHkzP8b0z5HMQgtx0DVfHan9iBBauMZMZ_Y9ig4298mTQ92MRu5TAs8HLq0BFh92bw3wSlplQgZtNsPqJIun0/s1600/DSC_0506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtYotescJmERd4CMmmMACWycUpouUGm14BYO62XiLAGHk3oJTUKO2x_XHkzP8b0z5HMQgtx0DVfHan9iBBauMZMZ_Y9ig4298mTQ92MRu5TAs8HLq0BFh92bw3wSlplQgZtNsPqJIun0/s640/DSC_0506.JPG" width="640" /></a></div>
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I just love corn on the cob in the summer. What I don't love is preparing it. Husks and silk everywhere, huge pots of boiling water etc, etc... I'm not opposed to it on the grill but sometimes, I'm just not in the mood for that charred flavor.</div>
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When Brian came home from the farmer's market last weekend with some great corn, I was determined to find a better way to prepare it. I searched the web, and came up with this recipe.</div>
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I will never ever prepare corn any other way again. This was so simple and easy and the corn was out of this world delicious. The husks and silk slipped off with very little effort from me. My new go to way to prepare corn. I'm a happy girl.</div>
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<span class="Apple-style-span" style="font-size: large;">Oven roasted corn on the cob</span></div>
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Ingredients:</div>
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Fresh ears of corn</div>
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Directions:</div>
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Preheat your oven to 350 degrees F. Place the corn in the husks directly on the oven rack and roast for 30 minutes or until the corn is soft. Remove from the oven and place on a wire rack until the corn is cool enough to handle. Remove the husks and silk, serve immediately.</div>
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Enjoy!</div>
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Rachel</div>
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Source: <a href="http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-corn-on-the-cob-recipe/index.html">Tyler Florence</a></div>Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com1tag:blogger.com,1999:blog-4221624300283623065.post-20324893765831343302012-07-23T05:18:00.001-07:002012-07-23T11:04:12.364-07:00Light and fluffy waffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrsWvW23PRWAlqjfaOkMWwY0tEr76HVUhsWyArbMgXCoEe_0S3w-1Q8GoreC5-Cv33XGQ0NTZpaeyx04E2ru9FJhX3VgQ8YuRzV072Evqu2VjRgaNoq4dRYBQn74fxzbKecBB6mF2NT4/s1600/DSC_0498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrsWvW23PRWAlqjfaOkMWwY0tEr76HVUhsWyArbMgXCoEe_0S3w-1Q8GoreC5-Cv33XGQ0NTZpaeyx04E2ru9FJhX3VgQ8YuRzV072Evqu2VjRgaNoq4dRYBQn74fxzbKecBB6mF2NT4/s640/DSC_0498.JPG" width="640" /></a></div>
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Everyone loves waffles, and we really aren't any different. We have some keepers in our recipe file, Chocolate waffles, Cake waffles, and Yeasted waffles (you can find them all over in Young Adventures). When my dear friend Colleen pinned a recipe for waffles that her Dad made her when she was growing up, I had to try them.</div>
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These were light, fluffy and had a delicate flavor. Everyone loved them, and we will be adding this recipe to our waffle collection.</div>
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<span class="Apple-style-span" style="font-size: large;">Light and Fluffy Waffles</span></div>
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Ingredients:</div>
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1 3/4 cups all - purpose flour</div>
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1 teaspoon baking powder</div>
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1/4 teaspoon kosher salt</div>
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2 egg yolks</div>
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1 3/4 cups milk</div>
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1/2 cup canola oil</div>
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2 egg whites</div>
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Directions:</div>
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1. In a large mixing bowl stir together flour, baking powder and salt. Make a well in the center of the mixture.</div>
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2. In a small bowl mix egg yolks slightly, stir in milk and oil.</div>
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3. Add the egg yolk mixture all at once to the dry mixture. Stir just until moistened, there will be lumps.</div>
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4. In another bowl mix egg whites until stiff peaks form.</div>
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5. Gently fold whites into flour and egg yolk mixture, leave a few streaks of egg white. Do not over mix.</div>
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6. Spoon waffle batter onto your waffle iron and cook according to manufacturer's directions.<br />
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Enjoy!<br />
Rachel<br />
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<span class="Apple-style-span" style="font-size: large;">Source: Colleen via Better Homes and Gardens</span></div>Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com0tag:blogger.com,1999:blog-4221624300283623065.post-52464065010949888332012-02-12T11:42:00.000-08:002012-02-12T11:42:05.878-08:00Chocolate Banana "ice cream"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuXNe3yHT_HQZv4d2fetMiIeD3_T4H8Syf-oCTDoou2o3FiQaoD7NEUBGzMktTMiBKLPqGv3_WvsZ2hZXGOdXGeW-TzYxbvFFRHKYWjLoiof9gTdfztE-SPzg_O7aCa0WVu6GEhE465k/s1600/DSC_0221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuXNe3yHT_HQZv4d2fetMiIeD3_T4H8Syf-oCTDoou2o3FiQaoD7NEUBGzMktTMiBKLPqGv3_WvsZ2hZXGOdXGeW-TzYxbvFFRHKYWjLoiof9gTdfztE-SPzg_O7aCa0WVu6GEhE465k/s640/DSC_0221.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #0b5394; font-size: large;">Why is it whenever I want to lose a couple of pounds to fit into a certain outfit, I get intense cravings for chocolate?!?</span></div>
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<span class="Apple-style-span" style="color: #0b5394; font-size: large;">Does this happen to anyone else?</span></div>
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<span class="Apple-style-span" style="color: #0b5394; font-size: large;">I was looking around on pinterest this past week and came upon this little treat. I had heard of similar recipes and decided to come up with my own twist.</span></div>
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<span class="Apple-style-span" style="color: #0b5394; font-size: large;">This hit the spot. Now, it's not real ice cream, but if you are trying to watch your weight it is really good. Creamy, chocolaty goodness.</span></div>
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<span class="Apple-style-span" style="color: #0b5394; font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Chocolate Banana ice cream</span></div>
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<span class="Apple-style-span" style="font-size: large;">2 frozen bananas, peel removed</span></div>
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<span class="Apple-style-span" style="font-size: large;">2 tbs. regular cocoa powder</span></div>
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<span class="Apple-style-span" style="font-size: large;">I put my bananas in the microwave for 20 seconds to thaw them out a bit. They were still frozen, pretty solid. Place bananas and cocoa powder in a food processor or blender (I used my mini processor). Blend until combined. Scoop out and serve immediately.</span></div>
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<span class="Apple-style-span" style="font-size: large;">Source: Young Adventures</span></div>Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com0tag:blogger.com,1999:blog-4221624300283623065.post-24370864829053300572012-01-02T16:34:00.001-08:002012-01-09T06:41:10.629-08:00Refrigerator Raisin Bran Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Bivxha3zrCca5E_8Y2j_zA3lbZ4M-w6YS0qFuVaME1EZI9SBWMKoE6F0DK2d4K39IUyOjmg74uPWChqFGnBsgUIYH6MCpppUEfAw_Y-b-WaPjuB7vjDgfvcGFehFQXl0vIabugP7ryw/s1600/DSC_0098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Bivxha3zrCca5E_8Y2j_zA3lbZ4M-w6YS0qFuVaME1EZI9SBWMKoE6F0DK2d4K39IUyOjmg74uPWChqFGnBsgUIYH6MCpppUEfAw_Y-b-WaPjuB7vjDgfvcGFehFQXl0vIabugP7ryw/s640/DSC_0098.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">Brian and I are big fans of bran muffins. The problem is the Mr. likes them warm. During the week, I just can't make that happen. Well, that's what I thought until I came across this recipe from <a href="http://www.crunchyrock.com/2011/03/refrigerator-rasin-bran-muffins-and-my.html">A Little Bit Crunchy a Little Bit Rock n' Roll</a>. You mix up the batter the night before and bake the next day. Even better you can keep the batter for up to two weeks...sweet! I added a few ingredients to suit our taste, and we loved these muffins. They are a new favorite. Thanks for sharing Mama J.</span></div>
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<span class="Apple-style-span" style="font-size: large;">Refrigerator Raisin Bran Muffins</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 1/4 cup buttermilk</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 cup canola oil</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 egg</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 1/2 cup raisin bran cereal</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 cup raisins</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 cup unbleached all purpose flour</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 cup white whole wheat flour</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 cup fine milled flax seed</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 cup sugar</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 tsp. cinnamon</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 tsp. nutmeg</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/8 tsp. cloves</span></div>
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<span class="Apple-style-span" style="font-size: large;">3/4 tsp. baking powder</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 tsp. baking soda</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 tsp. salt</span></div>
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<span class="Apple-style-span" style="font-size: large;">In a medium bowl mix together buttermilk, oil, and egg. In a large bowl mix together the remaining ingredients. Add the wet ingredients to the dry and stir until combined. Cover and refrigerate over night. You can keep the batter for up to two weeks covered in the refrigerator.</span></div>
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<span class="Apple-style-span" style="font-size: large;">When you are ready to bake pre heat your oven to 400 degrees. Grease your muffin tins and fill with batter. Place your oven rack in the middle position and bake the muffins for 20-25 minutes.</span></div>
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<span class="Apple-style-span" style="font-size: large;">Yield: 9-12 muffins</span></div>
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<span class="Apple-style-span" style="font-size: large;">Source: Slightly adapted from, <a href="http://www.crunchyrock.com/2011/03/refrigerator-rasin-bran-muffins-and-my.html">A Little Bit Crunchy a little Bit Rock n' Roll</a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 21px;"><br /></span></span></div>Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com1tag:blogger.com,1999:blog-4221624300283623065.post-90618036979820215962011-09-28T04:27:00.000-07:002011-09-28T04:27:37.241-07:00Paper Bag Apple Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugRva3-fU1N0BCHHsz1yooa21ZdEs98vCCLW2Uotd8562pq_hb04WLZoVM0X0SvGG3vquxbQMBD_CrcBuldUgp6c4SgBqm0q_tvb2flQhUHlgbNLUwNcEZxnO8D8QVT2Bx7ybro82Joc/s1600/DSC_0380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugRva3-fU1N0BCHHsz1yooa21ZdEs98vCCLW2Uotd8562pq_hb04WLZoVM0X0SvGG3vquxbQMBD_CrcBuldUgp6c4SgBqm0q_tvb2flQhUHlgbNLUwNcEZxnO8D8QVT2Bx7ybro82Joc/s640/DSC_0380.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;"><i><br /></i></span></div>
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<span class="Apple-style-span" style="font-size: large;"><i>I saw this recipe on the King Arthur Flour site and I was intrigued. I've never cooked anything in a paper bag and I loved the idea of the mess staying in the bag and not in my oven. This pie was </i></span><span class="Apple-style-span" style="font-size: large;"><i>delish</i></span><span class="Apple-style-span" style="font-size: large;"><i>! I will definitely be making this again. Think apple crisp, plus apple pie.</i></span></div>
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<span class="Apple-style-span" style="font-size: large;">Paper Bag Apple Pie</span></div>
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<span class="Apple-style-span" style="font-size: large;">Recipe for your favorite pie crust. You only need one crust for the bottom.</span></div>
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<span class="Apple-style-span" style="font-size: large;">Filling:</span></div>
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<span class="Apple-style-span" style="font-size: large;">8 cups of apples, peeled, cored, and sliced</span></div>
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<span class="Apple-style-span" style="font-size: large;">3/4 cup brown sugar</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 tsp. cinnamon</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 tsp. kosher salt</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 tsp. ground nutmeg</span></div>
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<span class="Apple-style-span" style="font-size: large;">3 tbs. unbleached all-purpose flour</span></div>
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<span class="Apple-style-span" style="font-size: large;">Struesel topping:</span></div>
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<span class="Apple-style-span" style="color: #282828; line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">1/2 cup granulated sugar</span></span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #282828; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; line-height: 22px;"></span></span></div>
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 0.825em; font: inherit; line-height: 1.5; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 1.5em; margin-left: -24px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 24px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<li id="IngredientLine" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; line-height: 1.2; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">1/2 cup King Arthur Unbleached All-Purpose Flour</span></span></li>
<li id="IngredientLine" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; line-height: 1.2; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 28px;">1/2 cup (8 tablespoons) cold butter, cut into pats</span></li>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large; line-height: 28px;">Put the sliced apples in a microwavable bowl, stir in the brown sugar, cinnamon, salt, and nutmeg.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large; line-height: 28px;">Microwave the filling uncovered for 5 minutes.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large; line-height: 28px;">Stir in the flour.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large; line-height: 28px;">Preheat the oven 425 F.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large; line-height: 28px;">Roll out the pie crust and place in the pie pan.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large; line-height: 28px;">Spoon the filling into the crust.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large; line-height: 28px;">Make the topping: Combine, the sugar and flour, and butter. Use a pastry cutter to mix the above together until crumbly.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large; line-height: 28px;">Sprinkle the struesel over the top of the filling.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large; line-height: 28px;">Place the pie in a brown grocery paper bag and close securely and staple shut. Place the bag on a cookie sheet.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large; line-height: 28px;">Bake the pie for one hour.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large; line-height: 28px;">Remove the pie from the oven. Cut the bag open and carefully remove it avoiding the steam. Place on a rack to cool for 30 minutes.</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large; line-height: 28px;">Serve with ice cream if desired.</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large; line-height: 28px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large; line-height: 28px;">Source: <a href="http://www.kingarthurflour.com/blog/2011/09/02/0830-paper-bag-apple-pie-a-real-tasty-bag-job/">King Arthur Flour</a></span></span></div>
Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com4tag:blogger.com,1999:blog-4221624300283623065.post-8182687692128188112011-08-29T13:46:00.000-07:002011-08-29T13:46:38.107-07:00Blueberry Walnut Granola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjs1CGaa2WmLJM6ei3pvC7C0-bSx133ZXhHreoEnGaizvYUKL-VDfNbN28tKxWqnTRPWCPqMcHn5Ga2gwgef3OZ7EVTAChbUCZLML8jdR6RrQeLr2bYJZFAWMwttDK91IgMc9HTTzMIUY/s1600/DSC_0298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjs1CGaa2WmLJM6ei3pvC7C0-bSx133ZXhHreoEnGaizvYUKL-VDfNbN28tKxWqnTRPWCPqMcHn5Ga2gwgef3OZ7EVTAChbUCZLML8jdR6RrQeLr2bYJZFAWMwttDK91IgMc9HTTzMIUY/s640/DSC_0298.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">I love a good homemade granola.</span></div>
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<span class="Apple-style-span" style="font-size: large;">When we went to Chicago last spring my dear friend and excellent hostess had a variety of breakfast treats out for us every morning. She had made the most delicious granola, and I of course asked about the recipe. She told me it came from <a href="http://www.amazon.com/Gale-Gands-Brunch-Fantastic-Weekends/dp/0307406989">Gale Gand's Brunch</a> cookbook. I should have known. Those of you that are long time readers of Young Adventures may remember the <a href="http://4everyoungfam.blogspot.com/2009/07/chocolate-waffles-and-surprise.html">chocolate waffles</a> that I made from this amazing cookbook. If you like breakfast food, run don't walk to the store and purchase this book.</span></div>
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<span class="Apple-style-span" style="font-size: large;">I have been thinking about this recipe and tweaking it in the back of my mind for some time now. I finally got around to making it and I am very happy with the way it turned out.</span></div>
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<span class="Apple-style-span" style="font-size: large;">This will make a great breakfast with milk or yogurt. I also think it would be a great after-school snack.</span></div>
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<span class="Apple-style-span" style="font-size: large;">Feel free to swap out the fruit and nuts for your favorite.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Blueberry Walnut Granola</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 cup honey</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 cup pure maple syrup</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 cup orange juice</span></div>
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<span class="Apple-style-span" style="font-size: large;">3 tablespoons unsalted butter</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 teaspoon almond extract</span></div>
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<span class="Apple-style-span" style="font-size: large;">4 cups old-fashioned rolled oats</span></div>
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<span class="Apple-style-span" style="font-size: large;">3/4 cup sweetened shredded coconut</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 cup chopped walnuts</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 teaspoon sea salt</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 cup wheat germ</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 cup ground flax seed</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 cup dried blueberries (I get mine at Costco)</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">1. Heat the oven to 325 degrees. Line a large rimmed cookie sheet with parchment paper.</span></div>
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<span class="Apple-style-span" style="font-size: large;">2. Combine the honey, maple syrup, orange juice, butter in a small saucepan. Bring the mixture to a boil over medium heat. Watch this closely and don't let it boil over. </span></div>
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<span class="Apple-style-span" style="font-size: large;">3. Reduce the heat and simmer it for 5 minutes, stirring often. Remove from the heat and add the almond extract.</span></div>
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<span class="Apple-style-span" style="font-size: large;">4. Mix the oats, coconut, walnuts and salt in a large bowl. Pour the hot mixture over the oat mixture. Stir all of this together until it is thoroughly coated. Spread it evenly on a baking sheet.</span></div>
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<span class="Apple-style-span" style="font-size: large;">5. Bake for 15 minutes. Add the blueberries and bake for another 15 to 18 minutes, stirring occasionally, until golden brown.</span></div>
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<span class="Apple-style-span" style="font-size: large;">6. Remove the granola for the oven and place the pan on a cooling rack. Once the granola has cooled, stir and place in an airtight container at room temperature. It will keep for up to two weeks.</span></div>
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<span class="Apple-style-span" style="font-size: large;">Enjoy!</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Source: Adapted from Gale Gand's Brunch </span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com0tag:blogger.com,1999:blog-4221624300283623065.post-48864299828682700392011-08-22T17:00:00.000-07:002011-08-24T05:48:17.440-07:00Tomatoes on toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7OoOBeO-GqVwGJZCppNinFCFrSqHJH7f8WcrL3h6IOdq6ZMWUvUmnAtCBUNJMmDfNW5Y92whcO2FdZ7i0KWC-RPKLIDFf30Wacpp8CeTf-E139vUHohspU69c4jYpQ_2NAMwoynv7eY/s1600/DSC_1011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7OoOBeO-GqVwGJZCppNinFCFrSqHJH7f8WcrL3h6IOdq6ZMWUvUmnAtCBUNJMmDfNW5Y92whcO2FdZ7i0KWC-RPKLIDFf30Wacpp8CeTf-E139vUHohspU69c4jYpQ_2NAMwoynv7eY/s640/DSC_1011.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">Do you have a million tomatoes and you're running out of ideas as to what to do with all of them?</span></div>
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<span class="Apple-style-span" style="font-size: large;">This is just a quick and easy lunch idea I came up with for myself.</span></div>
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<br /></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Tomatoes on Toast</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1 large slice of good bread (I used sourdough)</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1 garlic clove paper skin removed</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Extra Virgin Olive Oil</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1 or 2 tomatoes sliced (enough to cover your bread)</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Fresh basil, torn into pieces</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">1. Toast your bread in the toaster to your desired toastiness.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">2. Remove the bread and place on a plate. Now take the garlic clove and rub it all over the bread until there is not much garlic left. I LOVE GARLIC!!</span></div>
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<span class="Apple-style-span" style="font-size: large;">3. Top with your sliced tomatoes. Drizzle a bit of olive oil on top of the tomatoes. Scatter your basil on top. Sprinkle with salt and pepper.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Easy and delicious. </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">P.S.</span></div>
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<span class="Apple-style-span" style="font-size: large;">Make sure to brush your teeth after eating this sandwich. Otherwise you might scare the neighbors away.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">xoxo</span></div>
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<span class="Apple-style-span" style="font-size: large;">Rachel</span></div>
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<span class="Apple-style-span" style="font-size: large;">Source: Young Adventures</span></div>
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<br /></div>
Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com1tag:blogger.com,1999:blog-4221624300283623065.post-27941140492833239812011-08-15T07:21:00.000-07:002011-08-15T07:21:25.291-07:00Young Adventures Pasta Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9tnGyflapDRV8XPPvGz6Y6rLOI1Qs6ShBtsbqbsbg3sfGR2eR4BpJCBbp9HOOdx4r8RtTRvO_0Gm0BcUmQZ83PgP9-y_8Qf8CRCYUI8-I8VGoQXXOjgSH7Vpz6LsfUX-9IwNQYl7NpU/s1600/DSC_1024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9tnGyflapDRV8XPPvGz6Y6rLOI1Qs6ShBtsbqbsbg3sfGR2eR4BpJCBbp9HOOdx4r8RtTRvO_0Gm0BcUmQZ83PgP9-y_8Qf8CRCYUI8-I8VGoQXXOjgSH7Vpz6LsfUX-9IwNQYl7NpU/s640/DSC_1024.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">No one will eat macaroni salad in this home, but if I mention pasta salad their eyes light up and I hear yum. I serve this as a main dish with fruit for dinner in the summer time. You could serve it as a </span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">side dish of course, but it's summer make... things easy for yourself.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Pasta Salad</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1/2 of a box of farfalle pasta, about 8 oz.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1/2 cup light mayonnaise</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1/4 cup light vinegar (like white wine or rice wine)</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">2 teaspoons Italian seasoning</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Salt and Pepper</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1/4 cup fresh grated Parmesan cheese</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">4 oz. of feta either crumbled or cube it yourself </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1/2 cup Kalamata olives</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1/4 pound of salami cut up in quarters or pepperoni</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1 cup grape tomatoes</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1. Cook the pasta according to the package directions.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">2. While the pasta is cooking prepare the other ingredients. In a large bowl combine mayo, vinegar, seasoning, salt, pepper, Parmesan, and feta.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">3. When the pasta is finished cooking drain and rise under cold water until it is no longer hot.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">4. Add the cooked pasta to the bowl and stir with the dressing until it is combined. Add the olives, salami, and tomatoes and stir until everything is incorporated. Serve immediately.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Enjoy!</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Source: Young Adventures</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com1tag:blogger.com,1999:blog-4221624300283623065.post-56086059907359564992011-08-02T06:18:00.000-07:002011-08-02T06:18:42.613-07:00French Onion Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSQl0YYokf4nPM9nEenGorsZTTdH2ywan830B5c8T4saU1kJfCT04zASVlJ99eFzLrSM-gMHUUvtTttolbI8QRhhEX8TsFNFCWzSus9w28XI8QK1A_qhK1SpR95zuVGdg107lr6NqZFI/s1600/DSC_1028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSQl0YYokf4nPM9nEenGorsZTTdH2ywan830B5c8T4saU1kJfCT04zASVlJ99eFzLrSM-gMHUUvtTttolbI8QRhhEX8TsFNFCWzSus9w28XI8QK1A_qhK1SpR95zuVGdg107lr6NqZFI/s640/DSC_1028.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;"><i>Someone in our house is a fan of the potato chip dip you can get at the grocery store. Nothing against it, but I thought we could do better. I think I was right! If you love potato chip dip, you should most certainly try this. It is super easy to make and so much better.</i></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><i><br /></i></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">French Onion Dip</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">3/4 cup 0% fat Greek yogurt</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1/4 cup light mayo</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Dash of granulated onion (I get mine from Penzey's)</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">salt and pepper </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1 large sweet onion</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">olive oil</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1. Chop the onion into medium to small pieces. </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">2. In a medium size skillet add about 1 tablespoon of olive oil. Add the onions and about 1 teaspoon of salt. Cook over medium to low heat until the onions start to turn brown and caramelize. This will take about 40-50 minutes. Set aside to cool.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">3. While the onions are cooling. In a medium size bowl mix together the yogurt and mayo until incorporated. Add the granulated onion, salt and pepper. Stir in the cooled onions. Taste and see if any additional seasonings are needed. Serve immediately with chips.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Enjoy!</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Source: Young Adventures</span></div>
Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com1tag:blogger.com,1999:blog-4221624300283623065.post-17895509877853059592011-07-26T05:32:00.000-07:002013-04-20T14:53:15.482-07:00Cinnamon Maple Banana Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhOTNZ-qTM30KB43XghpgZiYHLy5Udm6UGut6Uvgro_YCjRhFZczMP7J4Dijq1e79bNQ6vLmzLqG0wYfTRkR8KKDVmAVOpwonEVaEvH9AMQfpYOcn7ar9j3yXZYZPdpIGM4thZXtozEI/s1600/DSC_1022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhOTNZ-qTM30KB43XghpgZiYHLy5Udm6UGut6Uvgro_YCjRhFZczMP7J4Dijq1e79bNQ6vLmzLqG0wYfTRkR8KKDVmAVOpwonEVaEvH9AMQfpYOcn7ar9j3yXZYZPdpIGM4thZXtozEI/s640/DSC_1022.JPG" width="424" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">I know, another smoothie...but I love.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Cinnamon Maple Banana Smoothie</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1 banana</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1 cup of skim milk</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1 tablespoon of pure maple syrup</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">a healthy dash of cinnamon</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Place all the ingredients in the blender and blend until smooth. </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Yum!</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Source: Young Adventures</span><br />
<i><a href="http://gooseberrypatch.typepad.com/blog/2013/04/rru-smoothie-recipes.html">This recipe shared with Gooseberry Patch</a></i></div>
Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com1tag:blogger.com,1999:blog-4221624300283623065.post-70138084238283251602011-07-25T05:30:00.000-07:002011-07-25T05:30:24.808-07:00Leftover Fruit Smoothies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthgHgA1tdfN3cYMfTLDzCQvhyGecLfBrHSCG8YRz2lqOvaSYxZeHUxhpUi7GxwEquEhXcklT_p-7Kohri904a2N2dBUhOgtT32uU7ULAL5MkuhuCKR8klGCvUtQzzD0-XWxMjUCaLCj4/s1600/DSC_0951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthgHgA1tdfN3cYMfTLDzCQvhyGecLfBrHSCG8YRz2lqOvaSYxZeHUxhpUi7GxwEquEhXcklT_p-7Kohri904a2N2dBUhOgtT32uU7ULAL5MkuhuCKR8klGCvUtQzzD0-XWxMjUCaLCj4/s640/DSC_0951.JPG" width="424" /></a></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #4c1130;">I've been making a variety of smoothies this summer. I love fruit, and I especially love summer fruit.</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #4c1130;">My Mom, brought a beautiful bowl of fruit for the 4th of July and left it with us. I wasn't sure what I was going to do with all of it, but then decided to try it in a smoothie. It was fabulous! So if you have an overabundance of fruit, try making a smoothie with it and see what you think.</span></span></div>
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<span class="Apple-style-span" style="font-size: large;">Leftover Fruit Smoothies</span></div>
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<i>There really is no "right" way to make these smoothies, so use this as a guideline and go with what you think sounds good.</i></div>
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<span class="Apple-style-span" style="font-size: large;">Watermelon, sliced and cut into cubes</span></div>
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<span class="Apple-style-span" style="font-size: large;">Strawberries, stems removed</span></div>
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<span class="Apple-style-span" style="font-size: large;">Blueberries</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 Banana</span></div>
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<span class="Apple-style-span" style="font-size: large;">Throw all of your ingredients in a blender and blend until smooth.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #4c1130;">Doesn't that sound like a great way to start your morning!</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #4c1130;">xoxo</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #4c1130;">Rachel</span></span></div>
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Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com4tag:blogger.com,1999:blog-4221624300283623065.post-62579296004280834512011-07-22T05:18:00.000-07:002011-07-22T05:18:46.409-07:00White Sangria<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-jw8DNtuxslRkDV084svzOBiG6l4Dgry6oiqemuScgez97Zen-1ekX_kwvZbLU5dK58CclzSIz3cTlAuqwCxc9AZntulJlciA5xZOb0VIUziFVmqDf45xCqdnyNJSlkBjdt8nJua6tg/s1600/DSC_1021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-jw8DNtuxslRkDV084svzOBiG6l4Dgry6oiqemuScgez97Zen-1ekX_kwvZbLU5dK58CclzSIz3cTlAuqwCxc9AZntulJlciA5xZOb0VIUziFVmqDf45xCqdnyNJSlkBjdt8nJua6tg/s640/DSC_1021.JPG" width="424" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">This is the kind of sangria you want to serve your girlfriends. It's sweet, juicy, and full of fruity flavor. Be careful though, you'll want to drink the whole pitcher he he.</span></div>
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<span class="Apple-style-span" style="font-size: large;">White Sangria</span><br />
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<span class="Apple-style-span" style="font-size: large;">3 nectarines cut into wedges</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 -1 cup raspberries</span><br />
<span class="Apple-style-span" style="font-size: large;">1 plum cut into wedges</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 cup water</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 cup sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">1 bottle of white wine (preferably something on the sweeter side, I used Dr. Beckerman's Alsace)</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 cup limencello</span><br />
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<span class="Apple-style-span" style="font-size: large;">In a small saucepan combine the raspberries, water, and sugar. Heat over low heat until stirring occasionally until the sugar is dissolved.</span><br />
<span class="Apple-style-span" style="font-size: large;">Remove from the heat and cool completely.</span><br />
<span class="Apple-style-span" style="font-size: large;">In a large pitcher combine the nectarines and plum. Pour any juices from the fruit also into the pitcher. Add the raspberries and the liquid from the saucepan. Pour in the wine and limencello. Chill for at least six hours. Enjoy!</span><br />
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<span class="Apple-style-span" style="font-size: large;">Source: Young Adventures</span>Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com4tag:blogger.com,1999:blog-4221624300283623065.post-62559622517895992792011-07-21T05:11:00.000-07:002011-07-21T05:11:46.307-07:00Grilled Stone Fruit Crisp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDG4bFQarYMHBVrP8bPmuQ3BrC8hPKcLnYtic2wve1sCkwh4HZybZfbNp9gsAmRa7KXdMW7MqU-DPpynyYmE6tKv2AdKFsajbYOIRkHJaEG5TIquNA961lLlgKZwoQuKh9PThx_DlFcA8/s1600/DSC_0969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDG4bFQarYMHBVrP8bPmuQ3BrC8hPKcLnYtic2wve1sCkwh4HZybZfbNp9gsAmRa7KXdMW7MqU-DPpynyYmE6tKv2AdKFsajbYOIRkHJaEG5TIquNA961lLlgKZwoQuKh9PThx_DlFcA8/s640/DSC_0969.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #073763;">It's way to hot to turn my oven on, so I turned to my grill.</span></span><br />
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #073763;">This crisp was out of this world and I loved that it baked on the grill and I didn't have to heat up our home.</span></span><br />
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #073763;">Be careful when you take this off the grill, use the best oven mit you have. The pan is EXTREMELY hot.</span></span><br />
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<span class="Apple-style-span" style="font-size: large;">Grilled Stone Fruit Crisp</span></div>
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<span class="Apple-style-span" style="font-size: large;">Peaches, Plums, nectarines cut into wedges ( I used about 8 pieces of fruit)</span></div>
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<span class="Apple-style-span" style="font-size: large;">3/4 cup granulated sugar</span></div>
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<span class="Apple-style-span" style="font-size: large;">2 teaspoons cinnamon</span></div>
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<span class="Apple-style-span" style="font-size: large;">2 tablespoons cornstarch</span></div>
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<span class="Apple-style-span" style="font-size: large;">7 tablespoons cold unsalted butter cut into small pieces about 1-inch</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 cup flour</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 cup oatmeal</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 cup packed brown sugar</span></div>
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<span class="Apple-style-span" style="font-size: large;">In a glass bowl place 1/4 cup of the granulated sugar, 1 tsp. of the cinnamon, and the cornstarch. Whisk until the ingredients are combined. Add the fruit and stir. Spoon the fruit into a 10-inch cast iron pan.</span></div>
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<span class="Apple-style-span" style="font-size: large;">In another bowl place the butter, flour, oatmeal, brown sugar, and 1/2 cup of granulated sugar and 1 tsp. of cinnamon. Cut the mixture with a pastry cutter or a couple of knives until it is crumbly and the butter is the size of peas. Spoon the topping over the filling.</span><br />
<span class="Apple-style-span" style="font-size: large;">Set up the the grill for indirect grilling and preheat to medium. Go <a href="http://www.bbqu.net/direct.html">here</a> for instructions on how to do that.</span><br />
<span class="Apple-style-span" style="font-size: large;">When ready to bake, place the pan in the center of the hot grate, away from the heat and cover the grill. Cook the crisp until the filling is bubbly and the topping is brown, about 40-60 minutes. Remove from the grill and let it cool for about 10 minutes. Serve with ice cream if desired.</span><br />
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<span class="Apple-style-span" style="font-size: large;">Source: Adapted from <a href="http://www.amazon.com/BBQ-USA-Recipes-Across-America/dp/0761120157">BBQ USA</a></span></div>
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Young Adventures...http://www.blogger.com/profile/15302389821442667424noreply@blogger.com2