tag:blogger.com,1999:blog-28952968341529997242024-03-04T22:46:17.322-06:00Administrativiasometimes the dots ARE the big picture...Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.comBlogger694125tag:blogger.com,1999:blog-2895296834152999724.post-23030389492173997742022-12-15T18:35:00.000-06:002022-12-15T18:35:00.647-06:00Old Fashioned Mint Candies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5igfwk3RNrLx26qlfAsSbytrf-qVjKYJUgaFjfwsdnJyUy_bXG21OQpWiFda_KMHrLLjukQFV41OCoCGZkQZNluQVvli9brWuJBA-4HXaAiaf39-52YTZci4jS8e6CJh3iDL0U1IMNAW4LTvthShV3MhQ3N6RnEPJlogR2t5KMqNOg4Bwux9EG3zrw/s1035/cream-cheese-mints-recipe-1-of-1-2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1035" data-original-width="665" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5igfwk3RNrLx26qlfAsSbytrf-qVjKYJUgaFjfwsdnJyUy_bXG21OQpWiFda_KMHrLLjukQFV41OCoCGZkQZNluQVvli9brWuJBA-4HXaAiaf39-52YTZci4jS8e6CJh3iDL0U1IMNAW4LTvthShV3MhQ3N6RnEPJlogR2t5KMqNOg4Bwux9EG3zrw/s320/cream-cheese-mints-recipe-1-of-1-2.png" width="206" /></a></div><br />Ingredients<p></p><p></p><ul style="text-align: left;"><li>4 oz cream cheese¹ softened (113g)</li><li>1 Tablespoon salted butter softened</li><li>4 cups powdered sugar plus additional as needed and for imprinting mints (500g)</li><li>½ teaspoon peppermint extract</li><li>⅛ teaspoon vanilla extract</li><li>Food coloring optional</li></ul><p></p><p><br /></p><p>Instructions</p><p>Combine cream cheese and butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy and well-combined.</p><p>With mixer on low-speed, gradually add 2 cups (250g) of sugar, stirring until completely incorporated.</p><p>Add peppermint and vanilla extract and stir well.</p><p>With mixer on low-speed, gradually add remaining sugar. Stir until sugar is completely combined and pause occasionally to scrape sides and bottom of the bowl. Dough should be very stiff and not sticky (if it’s still sticky, add more powdered sugar until it has a play-dough-like consistency).</p><p>If using food coloring: If using just one color you can use your electric mixer to beat the color into the dough. If you'd like to do several colors, divide the dough into as many bowls as you would like colors and color each individually, stirring well until color is well-incorporated.</p><p>Roll dough between your palms into teaspoon-sized portion until smooth. Transfer to wax-paper lined baking sheet. Dip the tines of a fork in powdered sugar and use that to gently but firmly press down on each mint.</p><p>Allow mints to dry at room temperature for several hours then transfer to refrigerator and store in an airtight container until ready to serve. Keep mints in single layers with a sheet of wax paper between them to keep from sticking.</p>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-47272057703802346282022-12-15T16:34:00.001-06:002022-12-15T16:34:54.526-06:00Easy Fudge<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0R-U_MG7U53R-ZAG7m_sf9KQ4RoCWzSfzms9QrCQbwhh5_XfboyulTfELYh_qRLUZXRntNP6y21JTcWi3-2sy0uXQy2vzlCCfpEWCdkCZUEJZ2IQqZQz3If7wIUsT95TC6qVa36aqzumgB3iESN6RmykEZEE90nTQKVW_H3V1sTI_mTruwg5a22QoQ/s700/5-Ingredient-Fudge_EXPS_FT22_182932_ST_09_27_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="700" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0R-U_MG7U53R-ZAG7m_sf9KQ4RoCWzSfzms9QrCQbwhh5_XfboyulTfELYh_qRLUZXRntNP6y21JTcWi3-2sy0uXQy2vzlCCfpEWCdkCZUEJZ2IQqZQz3If7wIUsT95TC6qVa36aqzumgB3iESN6RmykEZEE90nTQKVW_H3V1sTI_mTruwg5a22QoQ/s320/5-Ingredient-Fudge_EXPS_FT22_182932_ST_09_27_1.jpg" width="320" /></a></div><p></p><p>A family favorite for the holidays...</p><p>Ingredients</p><p></p><ul style="text-align: left;"><li>1-1/2 sticks butter</li><li>3 cups sugar</li><li>5 ounce can evaporated milk (2/3 cup)</li><li>12 ounce bag chocolate chips</li><li>7 ounce can marshmallow cream</li><li>1 teaspoon vanilla</li></ul><p></p><div>Melt the butter in a saucepan on medium-high heat.</div><div><div>Add the evaporated milk and sugar and stir.</div><div>Bring to a full rolling boil on medium, stirring constantly. Cook until the candy thermometer reaches 234-degrees or for 4 minutes.</div><div>Remove from heat.</div><div>Add marshmallow cream. Stir until blended.</div><div>Add vanilla. Stir.</div><div>Add chocolate chips and stir until blended.</div><div>Pour into pan and cool.</div></div>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-29870116359468310602022-12-13T19:34:00.004-06:002022-12-13T19:34:44.330-06:00Gingerbread Mini Cakes<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHHouiYJrpkW2S-2oIib4ogpQHjkCqu9ogdSvykeArULOOmb3TTrdBhDwKe1W9ksVIAgzkTEaGPW2qF8EXXRXfRoLybao78Wdj5datrhxx5o40_EM7f2lQmW7V8zEPo40ObZx6V1eBevGSqMjqBWG3NI8S_l-9h-pibIwXf6fscrk29hakkJdydTpgg/s849/mini-gingerbread-cakes-2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="849" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHHouiYJrpkW2S-2oIib4ogpQHjkCqu9ogdSvykeArULOOmb3TTrdBhDwKe1W9ksVIAgzkTEaGPW2qF8EXXRXfRoLybao78Wdj5datrhxx5o40_EM7f2lQmW7V8zEPo40ObZx6V1eBevGSqMjqBWG3NI8S_l-9h-pibIwXf6fscrk29hakkJdydTpgg/s320/mini-gingerbread-cakes-2.jpg" width="226" /></a></p><br />This is a slimmed-down version of gingerbread cake, suitable for cupcakes or mini-loaves.<p></p><p>Ingredients:</p><p></p><ul><li>1/2 cup unsalted butter softened to room temperature</li><li>1/2 cup brown sugar firmly packed</li><li>1 egg beaten</li><li>1/2 cup sour cream</li><li>1/2 cup molasses</li><li>1 teaspoon pure vanilla extract</li><li>1-1/3 cups all-purpose flour</li><li>1 teaspoon baking powder</li><li>1/4 teaspoon kosher salt</li><li>1 teaspoon ground ginger</li><li>1 teaspoon ground cinnamon</li><li>1/2 teaspoon ground nutmeg</li><li>1/2 teaspoon ground cloves</li><li>powdered sugar optional</li></ul><p></p><div>Pre-heat oven to 350° F. Prepare a mini bundt cake pan with cooking spray or use a cupcake pan with cupcake liners.</div><div><div><br /></div><div>In a large mixing bowl cream butter and sugar together on medium speed with a hand mixer.</div><div><br /></div><div>Mix in one at a time - egg, sour cream, molasses and vanilla extract.</div><div><br /></div><div>In a separate bowl combine flour, baking powder, salt and spices.</div><div><br /></div><div>Add dry ingredients to butter and sugar mixture a third at a time. Batter will be thick and creamy.</div><div><br /></div><div>Fill each of the greased mini bundt cake sections 2/3 full of batter.</div><div><br /></div><div>Bake for 17 to 20 minutes.</div><div><br /></div><div>Cool for 5 minutes then remove cakes to a wire cooling rack.</div></div>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-8279287355350755522022-12-13T19:22:00.000-06:002022-12-13T19:23:42.303-06:00Molasses Sponge Candy<h2 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWu-ajv97D-qNCq8uDMagYTZ-57JFks3HTdY1Ok_ng3QqynzntFCZm42nhgjPD6Fb31cy4VtKpmYSDey9m7i4U8rQruAvGyQ9ElUoU8l3Z8qeFHlycAj6QiCaOIHjrOD23TETLsWjcIudt_8JsMwYcFfYg6oOqg0ys7pGhA6xRZRHrNikQ3xxnfPXPg/s338/106389.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="338" data-original-width="338" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWu-ajv97D-qNCq8uDMagYTZ-57JFks3HTdY1Ok_ng3QqynzntFCZm42nhgjPD6Fb31cy4VtKpmYSDey9m7i4U8rQruAvGyQ9ElUoU8l3Z8qeFHlycAj6QiCaOIHjrOD23TETLsWjcIudt_8JsMwYcFfYg6oOqg0ys7pGhA6xRZRHrNikQ3xxnfPXPg/s320/106389.png" width="320" /></a></div><br />Old-fashioned, turn of the (last) century candy...</h2><p>Ingredients: </p><p><span style="color: #333333; font-size: 16px;"><span style="font-family: inherit;">1 1/2 cups sugar</span></span></p><div class="Wrapper-fDsjip lctsOA" data-event-boundary="click" data-event-click="{"pattern":"IngredientList"}" data-include-experiments="true" data-testid="IngredientList" style="box-sizing: border-box; font-size: 0px; margin-bottom: 2rem;"><div class="List-WECnc kumQyW" style="box-sizing: border-box; display: grid; gap: 1rem; grid-template-columns: 1fr;"><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd" style="--type-token: consumptionEditorial.description-core; box-sizing: border-box; color: #333333; font-feature-settings: normal; font-size: 16px; line-break: auto; line-height: 1.6em; margin: 0px; overflow-wrap: normal;"><span style="font-family: inherit;">1/3 cup water</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd" style="--type-token: consumptionEditorial.description-core; box-sizing: border-box; color: #333333; font-feature-settings: normal; font-size: 16px; line-break: auto; line-height: 1.6em; margin: 0px; overflow-wrap: normal;"><span style="font-family: inherit;">3 tablespoons unsalted butter</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd" style="--type-token: consumptionEditorial.description-core; box-sizing: border-box; color: #333333; font-feature-settings: normal; font-size: 16px; line-break: auto; line-height: 1.6em; margin: 0px; overflow-wrap: normal;"><span style="font-family: inherit;">1/4 teaspoon cream of tartar</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd" style="--type-token: consumptionEditorial.description-core; box-sizing: border-box; color: #333333; font-feature-settings: normal; font-size: 16px; line-break: auto; line-height: 1.6em; margin: 0px; overflow-wrap: normal;"><span style="font-family: inherit;">1/2 cup mild molasses</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd" style="--type-token: consumptionEditorial.description-core; box-sizing: border-box; color: #333333; font-feature-settings: normal; font-size: 16px; line-break: auto; line-height: 1.6em; margin: 0px; overflow-wrap: normal;"><span style="font-family: inherit;">2 1/2 teaspoons baking soda</span></div></div></div><div class="InstructionsWrapper-guLFNa itVwC" data-event-boundary="click" data-event-click="{"pattern":"InstructionList"}" data-include-experiments="true" data-testid="InstructionsWrapper" style="box-sizing: border-box; font-size: 16px; margin-bottom: 2rem;"><ol class="InstructionGroupWrapper-hmVPJK gpXOnS" style="box-sizing: border-box; margin-left: 0px; margin-top: 2rem; padding-left: 0px;"><li class="InstructionListWrapper-ejYxLz fjpmHX" style="box-sizing: border-box; list-style-type: none; margin-bottom: 2rem;"><h4 class="BaseWrap-sc-UrHlS BaseText-fFrHpW InstructionHed-cyWxDb InstructionHedSmall-jlvpzg leiHGz izUHFe cQacXx" style="--type-token: consumptionEditorial.subhed-aux-secondary; box-sizing: border-box; color: #333333; font-feature-settings: normal; line-break: auto; line-height: 1.69em; margin: 2rem 0px 0.5rem; overflow-wrap: normal;"><span style="font-family: inherit;">Step 1</span></h4><p style="--color__token-name: colors.consumption.body.standard.body; --type-token: consumptionEditorial.body-core; box-sizing: border-box; color: #333333; font-feature-settings: normal; line-break: auto; line-height: 1.69em; margin: 0.5rem 0px; overflow-wrap: normal;"><span style="font-family: inherit;">Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil.</span></p><h4 class="BaseWrap-sc-UrHlS BaseText-fFrHpW InstructionHed-cyWxDb InstructionHedSmall-jlvpzg leiHGz izUHFe cQacXx" style="--type-token: consumptionEditorial.subhed-aux-secondary; box-sizing: border-box; color: #333333; font-feature-settings: normal; line-break: auto; line-height: 1.69em; margin: 2rem 0px 0.5rem; overflow-wrap: normal;"><span style="font-family: inherit;">Step 2</span></h4><p style="--color__token-name: colors.consumption.body.standard.body; --type-token: consumptionEditorial.body-core; box-sizing: border-box; color: #333333; font-feature-settings: normal; line-break: auto; line-height: 1.69em; margin: 0.5rem 0px; overflow-wrap: normal;"><span style="font-family: inherit;">Bring sugar, water, butter, and cream of tartar to a boil in a deep 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down any sugar crystals with a pastry brush dipped in cold water. Boil without stirring until syrup registers 265°F (hard-ball stage) on a candy thermometer, about 10 minutes. Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°F (hard-crack stage), 4 to 5 minutes. Remove pan from heat and sift baking soda over syrup, then whisk to incorporate. (Use caution: mixture will bubble vigorously.)</span></p><h4 class="BaseWrap-sc-UrHlS BaseText-fFrHpW InstructionHed-cyWxDb InstructionHedSmall-jlvpzg leiHGz izUHFe cQacXx" style="--type-token: consumptionEditorial.subhed-aux-secondary; box-sizing: border-box; color: #333333; font-feature-settings: normal; line-break: auto; line-height: 1.69em; margin: 2rem 0px 0.5rem; overflow-wrap: normal;"><span style="font-family: inherit;">Step 3</span></h4><p style="--color__token-name: colors.consumption.body.standard.body; --type-token: consumptionEditorial.body-core; box-sizing: border-box; color: #333333; font-feature-settings: normal; line-break: auto; line-height: 1.69em; margin: 0.5rem 0px; overflow-wrap: normal;"><span style="font-family: inherit;">Immediately pour syrup into lined baking pan and cool completely. Lift candy in foil from pan, then discard foil and break candy into pieces. (To make breaking easier, score the cooling candy with a pizza cutter.)</span></p></li></ol></div>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-13136728198744649242022-12-13T17:10:00.001-06:002022-12-13T19:23:32.971-06:00Spritz Sugar Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSR0OYW9_FmhjbtHOaPRBsIyoSgwYjHxRNbhXknR82ft5DaM2gQ-IupfDkjoyoLB029F4xKTy2jxVeXSsgmlqQTgsrwFaO7clb4ENuzaG90VHsQ7Vb_8WOl66sXS_6nGQ2_13LC5RsjZSHqJmNEEtBvG3_RDMAetCIpbBfwLM66zxPxMToWLrMiyMR-A/s1800/spritz-cookies-recipe.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSR0OYW9_FmhjbtHOaPRBsIyoSgwYjHxRNbhXknR82ft5DaM2gQ-IupfDkjoyoLB029F4xKTy2jxVeXSsgmlqQTgsrwFaO7clb4ENuzaG90VHsQ7Vb_8WOl66sXS_6nGQ2_13LC5RsjZSHqJmNEEtBvG3_RDMAetCIpbBfwLM66zxPxMToWLrMiyMR-A/s320/spritz-cookies-recipe.png" width="213" /></a></div>Spritz Cookies - a holiday favorite<p></p><p>Ingredients:</p><p></p><ul style="text-align: left;"><li>1 cup (2 sticks) unsalted butter, softened to room temperature</li><li>3/4 cup granulated sugar</li><li>1 large egg, at room temperature</li><li>1 teaspoon pure vanilla extract</li><li>2 1/3 cups all-purpose flour</li><li>1/2 Tsp salt</li></ul><p></p><p>optional: food coloring, sprinkles, chocolate chips, and melted chocolate for decorating<br /><br /></p><p>Preheat oven to 350°F. Line baking sheets with silicone baking mats. Do not use parchment paper because the cookie dough, when pressed out of the cookie press, will not adhere to it.</p><p>Make the dough: In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. </p><p>Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. </p><p>Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.</p><p>On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.</p><p>Press the dough: Fill cookie press. Hold perpendicular to the lined baking sheet and press out the cookies 2 inches apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center.</p><p>Bake 7-9 minutes.</p><p>(If dough gets too soft, pop in refrigerator to chill for about 10 minutes.)</p>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-87200439097842290342022-12-13T17:02:00.012-06:002024-01-01T14:31:43.682-06:00Pecan Snow Ball Cookies<h2 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMsr4KHneNfdP875XMT4nfRoSTD9IZLqOuydiyqNlTKacdnKQiTIE32FIndj7zWDUvnWHl-oqcmFdTTyHM8VcCnkOjt0-kGI7pyEKjC_RPDt_2HGzWLAvyHCgzR8a1sNBnpmcofN1scG8MqxRKHTNPrDSYaM0k-QqN8ym_QbPWWgdxz4PHBCs1rwoLw/s750/snowballcookies.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="750" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMsr4KHneNfdP875XMT4nfRoSTD9IZLqOuydiyqNlTKacdnKQiTIE32FIndj7zWDUvnWHl-oqcmFdTTyHM8VcCnkOjt0-kGI7pyEKjC_RPDt_2HGzWLAvyHCgzR8a1sNBnpmcofN1scG8MqxRKHTNPrDSYaM0k-QqN8ym_QbPWWgdxz4PHBCs1rwoLw/s320/snowballcookies.png" width="320" /></a></div><br />Pecan Snow Ball Cookies (aka Mexican Wedding Cookies)</h2><div>I've seen variations that use walnuts, so use what you prefer and have on hand. Here in Texas, pecans are in abundance.</div><div><br /></div><div><br /></div><div>Ingredients:</div><div><ul style="text-align: left;"><li>2 Cups finely chopped pecans</li><li>1 Cup unsalted butter (room temperature)</li><li>1/3 Cup sugar</li><li>1 Tsp vanilla extract</li><li>1/4 Tsp salt</li><li>2 Cups flour</li><li>Powder Sugar (1C for coating)</li></ul></div><div><br /></div><div><ol class="comp mntl-sc-block-group--OL mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); counter-reset: section 0; line-height: 1.75rem; margin: 0px 0px 1.25rem; padding: 0px; text-underline-offset: 0.25rem;"><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-1" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-2" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px;"><span style="font-family: inherit;">Preheat oven to 350°F. Place chopped pecans in a 9-by-13-inch metal baking dish. Roast in the oven until the pecans have a nutty aroma and are lightly toasted, 6 to 8 minutes. Remove and set aside to cool.</span></p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-3" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-5" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-6" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px;"><span style="font-family: inherit;">Beat butter and sugar together until lightened and creamy. Scrape down sides of the bowl and add vanilla extract and salt; beat to combine. Add flour and cooled toasted pecans, and mix on low until incorporated, scraping down the sides of the bowl as needed.</span></p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-7" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-9" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-10" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px;"><span style="font-family: inherit;">Line 2 baking sheets with parchment paper. Scoop and shape dough into 1 inch balls, pressing the dough in your hands. (Note: the dough will be very crumbly, so you will be pressing the dough balls into spheres instead of rolling them between your palms.) Place cookies 1/2 inch apart on baking sheets. Bake until lightly browned, about 15 minutes.</span></p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-11" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-13" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-14" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px;"><span style="font-family: inherit;">Allow cookies to cool until just cool enough to handle but still quite warm. Roll each cookie in powdered sugar, putting the cookie back on the baking sheet after it's coated in sugar. Allow cookies to cool completely and roll them again in powdered sugar before serving or storing in an airtight container.</span></p></li></ol></div><div><br /></div>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.comtag:blogger.com,1999:blog-2895296834152999724.post-49939551165134582532020-03-18T16:21:00.003-05:002020-03-18T16:22:58.863-05:00It's been a while...Almost ten years ago, I stopped posting -- mostly because work & life intervened, but also because it was getting to be a hassle.<br />
<br />
BUT -- now that everyone is in social isolation, I plan on starting up -- at least for a little while -- with new recipes to help stretch those ingredients or just provide a little comfort along the way.<br />
<br />
We will get through this. Together.<br />
<br />
- MikeMikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-24966579859909177562010-12-06T16:04:00.001-06:002010-12-06T16:06:19.190-06:00Just Desserts: Double Peanut Butter BarsThis recipe takes the simple <a href="http://administrativia.blogspot.com/2010/12/just-desserts-peanut-butter-cookies.html">peanut butter cookie</a> and "raises the bar"... with three layers:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5zIhTu5fxw0CIyA6JpuA3aHFbYdz85SIuY2poM4SxxoV84V36WesX90RwOIZS33Ztf1qz7v-xiZXwxn-vsxDWYWrse8VBZs8vQLM-LxdMO7FgmNnvUrZeFR5zu1m97i0Un2MPgIb65fV/s1600/10+11%253A44%253A19+PM" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5zIhTu5fxw0CIyA6JpuA3aHFbYdz85SIuY2poM4SxxoV84V36WesX90RwOIZS33Ztf1qz7v-xiZXwxn-vsxDWYWrse8VBZs8vQLM-LxdMO7FgmNnvUrZeFR5zu1m97i0Un2MPgIb65fV/s320/10+11%253A44%253A19+PM" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut Butter Cookie on the bottom</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_sfwrQJTFCZ-w2JZQHMdrV6UhhZXu7xS6WkdZUJULFflNd-ElWkbb7KILlm5ATJAlquv-EzpE91YtAy4r7UhDspTRFEaNAJbQiIAjifD2SCOLDDrVPYMBrIZfHzStukVxjAgCnFfcV6k/s1600/10+11%253A45%253A18+PM" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_sfwrQJTFCZ-w2JZQHMdrV6UhhZXu7xS6WkdZUJULFflNd-ElWkbb7KILlm5ATJAlquv-EzpE91YtAy4r7UhDspTRFEaNAJbQiIAjifD2SCOLDDrVPYMBrIZfHzStukVxjAgCnFfcV6k/s320/10+11%253A45%253A18+PM" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rich peanut butter icing in the middle</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmfZK1vTyfbYVCqDCOtAFpUKZ8E-WofbJyrZxuThuMUsusn84ZsTDg8XSJFBsfQSwoDizV_l5zP0ps8Mm47MIm4P3p0av7a5Dr4SqVsBfPFXyAwoAWB7ROVW8j19HFIn5PtAWwzcVr1iL/s1600/10+11%253A46%253A07+PM" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmfZK1vTyfbYVCqDCOtAFpUKZ8E-WofbJyrZxuThuMUsusn84ZsTDg8XSJFBsfQSwoDizV_l5zP0ps8Mm47MIm4P3p0av7a5Dr4SqVsBfPFXyAwoAWB7ROVW8j19HFIn5PtAWwzcVr1iL/s320/10+11%253A46%253A07+PM" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Topped with a chocolate shell</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7qDXFN_ud5pbUYT3kNSmcgJrJDA8VZVU_bJtg0JiceOh9LLPn3QBiJHGR17Ygg9FuTR_6jlpsRzz2bZkExTs4yb1GBhKmvQPza0akLlxC1ORbaofi3CFdt3EaVt5NEq6xqCR3Hm2u8cb/s1600/10+4%253A02%253A11+PM" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7qDXFN_ud5pbUYT3kNSmcgJrJDA8VZVU_bJtg0JiceOh9LLPn3QBiJHGR17Ygg9FuTR_6jlpsRzz2bZkExTs4yb1GBhKmvQPza0akLlxC1ORbaofi3CFdt3EaVt5NEq6xqCR3Hm2u8cb/s320/10+4%253A02%253A11+PM" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious and decadent!</td></tr>
</tbody></table><br />
<strong>For the cookie base:</strong><br />
<br />
Preheat oven to 350F. Grease a 9x13 glass baking dish.<br />
<ul><li>1 1/4 cup sugar</li>
<li>1 tablespoon dark molasses</li>
<li>1/2 cup creamy peanut buter</li>
<li>1/4 cup shortening</li>
<li>1/4 cup butter, softened</li>
<li>1 egg</li>
<li>1 1/4 cups flour</li>
<li>3/4 teaspoon baking soda</li>
<li>1/2 teaspoon baking powder</li>
<li>1/4 teaspoon salt</li>
</ul>Prepare <a href="http://administrativia.blogspot.com/2010/12/just-desserts-peanut-butter-cookies.html">peanut butter cookie dough (per normal recipe)</a> but do not refrigerate. Instead, spread dough evenly on the bottom of the prepared baking dish.<br />
<br />
Bake for about 15-18 minutes. Remove from oven and allow to cool completely. <br />
<br />
<strong>For the middle layer:</strong><br />
<ul><li>1/2 cup butter, softened</li>
<li>1/2 cup creamy peanut butter</li>
<li>1 tablespoon milk</li>
<li>1 teaspoon vanilla</li>
<li>2 cups powdered sugar</li>
</ul>In a small bowl, beat the butter, peanut butter, milk, vanilla and powdered sugar until smooth and fluffy. Spread evenly over the cookie base.<br />
<br />
<strong>For the top layer:</strong><br />
<ul><li>1/4 cup butter</li>
<li>1 cup semisweet chocolate chips</li>
</ul>In a microwavable pyrex measuring cup, melt butter & chocolate on high -- about 30 seconds (depending on the oven, you may need to stir it and microwave for an additional 30 seconds.) Stir until very smooth. Allow to cool and thicken, stirring continually. Pour over the top and spread to cover evenly.<br />
<br />
Refrigerate to set the top layer. Cut into 1" squares and serve!Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com5tag:blogger.com,1999:blog-2895296834152999724.post-19691337020184508802010-12-06T15:44:00.000-06:002010-12-06T15:44:02.617-06:00Just Desserts: Peanut Butter Cookies<ul><li>1 1/4 cup sugar</li>
<li>1 tablespoon dark molasses</li>
<li>1/2 cup creamy peanut buter</li>
<li>1/4 cup shortening</li>
<li>1/4 cup butter, softened</li>
<li>1 egg</li>
<li>1 1/4 cups flour</li>
<li>3/4 teaspoon baking soda</li>
<li>1/2 teaspoon baking powder</li>
<li>1/4 teaspoon salt</li>
</ul>Mix sugar, molasses, peanut butter, shortening, butter & egg in a large bowl. Stir in flour, baking soda, baking powder & salt.<br />
<br />
Cover & refrigerate until firm.<br />
<br />
Preheat oven to 375F.<br />
<br />
Roll dough into 1 1/4" balls. Place on parchment-lined cookie sheet -- about 3 inches apart. Flatten in criss-cross pattern with a fork.<br />
<br />
Bake 9-10 minutes or until light golden brown. Allow to cool before removing from the cookie sheet.Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-38536518483853212462010-11-26T14:53:00.001-06:002010-11-26T14:53:44.236-06:00Entertaining Recipes: Pepper, Pear, Pecan & Gorganzola Puffs<em>This is an easy to prep and serve recipe using crescent roll dough and a few fresh and pre-prepared ingredients.</em><br />
<br />
<ul><li>2-3 cups chopped pears</li>
<li>1 cup chopped pecans</li>
<li>1 cup gorganzola cheese</li>
<li>1/2 pound dates</li>
<li>3 tablespoons apricot jalepeno jam</li>
<li>2 tablespoons water</li>
<li>1 can large crescent rolls</li>
<li>Large-grain sea salt</li>
</ul>Preheat oven to 350F. Line a baking sheet with parchment paper.<br />
<br />
In a food processor, combine pecans, dates and gorganzola. Pulse for a rough chop and mix.<br />
<br />
In another bowl, combine pears and 2 tablespoons apricot jalepeno jam. Fold in cheese mixture.<br />
<br />
On a flat surface, roll out 1/2 of the crescent roll pastry. Drop fruit & cheese mixture in 1 tablespoon portions evenly across the dough. Place the remaining dough across the top and cut into ravioli-like squares. Pinch edges of each square to seal. Arrange on baking sheet and score tops of each square to vent.<br />
<br />
In a small bowl, mix remaining jam and water to make a wash. Brush top of each square with apricot wash. Sprinkle with sea salt.<br />
<br />
Bake for 8-10 minutes until pastry is golden brown.Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com1tag:blogger.com,1999:blog-2895296834152999724.post-74530578831745944102010-11-09T18:04:00.000-06:002010-11-09T18:04:44.317-06:00Breads: Irish Soda Bread with Raisins<ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiboD8vlukYikBUC8Vq6Of2pVeG23BOF83jf4SyN4qIfKOEIMMDVN0Y9CWHS7k8mRa9jikPTIV0OUjwM9LeHC9jIejlvWknsnAA9Um9XN7Mz8WCOio8PeykcN2fLjYCbGu0UOydpIHKlaw_/s1600/10+8%253A19%253A11+PM" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiboD8vlukYikBUC8Vq6Of2pVeG23BOF83jf4SyN4qIfKOEIMMDVN0Y9CWHS7k8mRa9jikPTIV0OUjwM9LeHC9jIejlvWknsnAA9Um9XN7Mz8WCOio8PeykcN2fLjYCbGu0UOydpIHKlaw_/s320/10+8%253A19%253A11+PM" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB22mZ2gqt9yxPeINwYiB-5TdW6Nwrh32dEmAl5Ldeb_Uk4Bed7RQavHIZZa3j5BCdpdSRq0K55BvEedh-GG-KElHowWbRqntZhFdhxIp0A-9i21G_bt4QzxZbCuRZYlmsImB63UM17sub/s1600/10+6%253A01%253A36+PM" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB22mZ2gqt9yxPeINwYiB-5TdW6Nwrh32dEmAl5Ldeb_Uk4Bed7RQavHIZZa3j5BCdpdSRq0K55BvEedh-GG-KElHowWbRqntZhFdhxIp0A-9i21G_bt4QzxZbCuRZYlmsImB63UM17sub/s320/10+6%253A01%253A36+PM" width="320" /></a></div><li>3 cups all-purpose flour (+ 2 tablespoons for the board)</li>
<li>1/4 cup sugar</li>
<li>1 teaspoon soda</li>
<li>1 teaspoon salt</li>
<li>6 tablespoons butter (chilled & diced)</li>
<li>3 tablespoons rolled oats (not instant)</li>
<li>1 1/2 cups whole milk</li>
<li>1 cup raisins</li>
</ul><div style="text-align: left;">Preheat the oven to 375°F. Line a baking sheet with parchment.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a large bowl, sift together the flour, sugar, soda & salt. Cut in the butter and mix well. Continue to mix, adding the raisins, oats and milk until you have a soft moist dough.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Transfer to a well-floured surface. Knead dough into about a 7-8" round that is about 1" thick.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Place the round on the baking sheet and slice a cross into the top -- about 1/4" deep.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Bake for 45-50 minutes until nicely browned and a toothpick inserted into the center comes out clean.</div>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-56102917803924259582010-11-03T09:00:00.002-05:002010-11-03T09:00:10.958-05:00Soup's On: Tomato Basil Bisque<ul><li> 3 tablespoons butter</li>
<li>1 large yellow onion, diced</li>
<li>1/2 rib celery, diced</li>
<li>3 tablespoons flour</li>
<li>1 tablespoon minced garlic</li>
<li>4 cups diced tomatoes</li>
<li>4 tablespoons chopped fresh basil</li>
<li>4 cups tomato puree (2 16-oz cans)</li>
<li>2 cups beef stock (1 16-oz can)</li>
<li>1/2 cup heavy whipping cream</li>
<li>1 bay leaf</li>
<li>1/4 teaspoon kosher salt </li>
<li>Dash black pepper</li>
</ul><div>Melt butter in a large stockpot. Dice onion and celery and add to pot. Saute until the onion is transparent. Sprinkle flour over onions one tablespoon at a time, stirring in each one thoroughly with a large spoon until paste forms. Add garlic, diced tomatoes and basil, and stir. Stir in tomato puree and beef stock slowly, then whipping cream. Add bay leaf and simmer on low for about an hour. Remove bay leaf before serving. </div><div> </div>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-60377662597642286322010-11-02T09:00:00.001-05:002010-11-02T09:00:08.351-05:00Just Desserts: Pumpkin Cake<ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18S6QWYXX8w3eOgnuLKnnLFtxaKcqvDhchqQQpjfQgO79AXV4mr2Rc8jqjdzlvlD8fi8X3Z4aufUpbWq7zHaz99cFNZEZzVc62Xyed3cKuFlz8ekiDF87v9kuklbVj1-VguSwn2cNfgs9/s1600/10+3:10:52+PM" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18S6QWYXX8w3eOgnuLKnnLFtxaKcqvDhchqQQpjfQgO79AXV4mr2Rc8jqjdzlvlD8fi8X3Z4aufUpbWq7zHaz99cFNZEZzVc62Xyed3cKuFlz8ekiDF87v9kuklbVj1-VguSwn2cNfgs9/s320/10+3:10:52+PM" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMzjyuyN-fm1ORF07diw91LhWH8c-lTRgismCclGuSDXKIcURuAwLOiuW2TbY5BrXqqj092lVawXp2xjxUFe-k0Cp6AjAD-AFC-JbiYn9wyUlgTPoa8R66Yv-oxZNbbaqN3VGkZLv-Sa0/s1600/10+11:11:07+PM" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMzjyuyN-fm1ORF07diw91LhWH8c-lTRgismCclGuSDXKIcURuAwLOiuW2TbY5BrXqqj092lVawXp2xjxUFe-k0Cp6AjAD-AFC-JbiYn9wyUlgTPoa8R66Yv-oxZNbbaqN3VGkZLv-Sa0/s320/10+11:11:07+PM" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">
</div><li>1/2 cup unsalted butter, softened </li>
<li>1 1/4 cups sugar </li>
<li>2 tablespoons dark molasses </li>
<li>2 large eggs </li>
<li>1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can) </li>
<li>1 teaspoon pure vanilla extract </li>
<li>2 cups flour </li>
<li>1/4 teaspoon baking powder </li>
<li>1 teaspoon baking soda </li>
<li>1/2 teaspoon salt </li>
<li>1 1/2 teaspoons ground cinnamon </li>
<li>1/4 teaspoon ground ginger </li>
<li>1/4 teaspoon nutmeg </li>
<li>1/8 teaspoon ground cloves </li>
<li>1/2 cup whole milk</li>
</ul>Preheat oven to 350°F and place rack in center of oven. Butter and flour a bundt cake or other tube cake pan.<br />
<br />
In a bowl, sift together flour, salt, baking powder, baking soda and spices. Set aside.<br />
<br />
In a large mixing bowl, cream butter, sugar and molasses until light & fluffy. Beat in eggs and vanilla. Add pumpkin and mix well.<br />
<br />
Next, add in flour -- about 1/2 cup at a time -- alternating with milk. Beat mixture on medium to high speed until batter is fluffy and stiff.<br />
<br />
Spread batter evenly in the cake pan. Place in center of the oven and bake for 30-35 minutes. Cool for 10-15 minutes before inverting onto your cake plate.<br />
<br />
(Note: this is a very moisture-rich cake... if you sprinkle with powdered sugar as shown in the photos, the sugar will dissolve into the cake fairly quickly -- so do it just prior to service.)Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-31431297779487003572010-09-26T16:12:00.001-05:002010-09-26T16:12:39.561-05:00Soups On: Easy Tomato Florentine Soup<em>Note: I lightened this recipe up by substituting 2 tablespoons cream cheese instead of a can of milk.</em><br />
<br />
<ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAn0FmSLffMXJSrJYWQf8eArPSL-wO7negByc8v5HDQ2bDBADBqxbSiXV85DUI4PJm-mgtHrXpy00zu0w1Hnq6f5gBYdG5MX_WmmT0treixGocvjIZ1-FHm9CeHi88pFdvD9NaTO8d3r0/s1600/10+3:51:50+PM" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAn0FmSLffMXJSrJYWQf8eArPSL-wO7negByc8v5HDQ2bDBADBqxbSiXV85DUI4PJm-mgtHrXpy00zu0w1Hnq6f5gBYdG5MX_WmmT0treixGocvjIZ1-FHm9CeHi88pFdvD9NaTO8d3r0/s320/10+3:51:50+PM" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onions, carrot & spinach -- heat until just wilted.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5Biok5tOLsg9eWZT9jU8k8p3q79L1FpubykotnLTQmbOFX1oTPwVlhyP9aT2jqF5KFLAEIVY0WOiv32mBy54mXGUzCJHA6DNUeQdfEP2npD1QVlAGwSRKir1CmwPCHbhXqpGLV49Jov6/s1600/10+3:52:38+PM" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5Biok5tOLsg9eWZT9jU8k8p3q79L1FpubykotnLTQmbOFX1oTPwVlhyP9aT2jqF5KFLAEIVY0WOiv32mBy54mXGUzCJHA6DNUeQdfEP2npD1QVlAGwSRKir1CmwPCHbhXqpGLV49Jov6/s320/10+3:52:38+PM" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product. Total prep & cook time is about 20 minutes.</td></tr>
</tbody></table>
<li>1/4 cup chopped onion</li>
<li>1/4 cup chopped carrot</li>
<li>1/2 tablespoon minced garlic</li>
<li>1 tablespoon butter</li>
<li>1 - 1/2 cups tightly packed fresh chopped spinach, divided</li>
<li>2 tablespoons cream cheese </li>
<li>1 can (10 3/4 oz) tomato soup</li>
<li>1 can of water</li>
<li>salt</li>
<li>black pepper</li>
</ul>In your soup pot, melt butter over medium heat Add onions, carrot & garlic. Mix in 1 cup spinach. Stir until spinach is just wilted.<br />
<br />
Add the cream cheese -- stirring to melt the cheese and coat the mixture. Add tomato soup and continue to stir. Add 1 can of water, remaining spinach, salt and pepper.<br />
<br />
Cover and allow to simmer about 10 minutes -- stirring occasionally. (The cream cheese will melt entirely.)<br />
<br />
Nutrition: A 1/2 cup serving is ~180 calories.<br />
<br />
Serving suggestions: perfect with a salad or even a grilled-cheese sandwich!Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-68154145799378885062010-09-19T09:00:00.023-05:002010-09-19T09:00:00.153-05:00Side Dish Sunday: Golden Baked Onions<ul><li>1/2 cup butter</li>
<li>6 medium yellow onions, sliced (Vidalia preferred)</li>
<li>1 can cream of chicken soup</li>
<li>1 cup milk</li>
<li>2 cups Swiss cheese, grated </li>
<li>Salt</li>
<li>Pepper</li>
<li>3 - 4 thick slices of sour dough or french bread</li>
</ul>Preheat oven to 350F.<br />
<br />
Grease a 2-quart shallow baking dish.<br />
<br />
Melt butter in a large skillet. Add onions and cook until tender and translucent, stirring frequently. Transfer onion to prepared baking dish, reserving some of the melted butter. Combine soup, milk, salt & pepper in a mixing bowl. Pour over onions. Sprinkle with grated cheese. Take bread slices and dip in reserved butter. Arrange slices, butter-side up, over onion mixture to cover completely. Bake about 30 minutes until bread is browned. Serve hot.Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-8934460725404082692010-09-18T11:37:00.000-05:002010-09-18T11:37:58.004-05:00About that new DNC "brand"...<div class="separator" style="clear: both; text-align: center;"><a href="http://www.democrats.org/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIlj0rKwrhBmt23uBYHrj8y56gUgzYZFjZny3sHOVM9abCk5Z-qlZpGe-3UIDcJOQ7tL2Hlufv-lRpXaeic648GrLB8mbTAfYIaIX4TLtVjpriqvSo5OFNwdGNLsgX2vGakfxQ0WIy9LN/s1600/democrats.jpg" /></a></div>I couldn't quite put my finger on why the new DNC logo looked so familiar... when I realized that I passed it everyday on my way to work.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://hotelderek-px.trvlclick.com/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="70" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6F3-rEEWSSTS438Iopw7KIgJai_oQyierFVQY1x463V5zHHRC6gFXvZwLPZfYu0gnksJhbD_Dqu87EJ4itYPOtIesA5hZR3eqG7wPF3Acs8WojDD5LrmmITbZNs2RsTtOSggTZz6Q8Sy/s320/derek.jpg" width="320" /></a></div><br />
Setting aside that I find the Dem's minimalist approach to their new look boring to the point of unappealing, I wonder how long before there's a trademark dispute. Just the sort of cable-kibble that can gin itself into a story-of-the-week among "news" organizations that value process and horse-race "commentary" over substative reporting.Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-2469373792538128142010-09-17T09:00:00.002-05:002010-09-18T18:42:40.447-05:00Recipe Rewind: Spicy Chicken Tenders Redux<ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPCVsjqlkVVV8KnSlfvn_VBvOWNcaf_lMOmw8KBdvclhHCHaqyVCUE6_5VQsZnjfWedxzs5X0QyEH2QLlnEcf4W49f-8IykRY_hGV_Lsh5jycgyUWBqRy54sIR4JEcps4g_gxqyA7Qh10/s1600/10+6:26:04+PM" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPCVsjqlkVVV8KnSlfvn_VBvOWNcaf_lMOmw8KBdvclhHCHaqyVCUE6_5VQsZnjfWedxzs5X0QyEH2QLlnEcf4W49f-8IykRY_hGV_Lsh5jycgyUWBqRy54sIR4JEcps4g_gxqyA7Qh10/s320/10+6:26:04+PM" width="320" /></a></div><li>8 boneless, skinless chicken tenders</li>
<li>1 cup crushed tortilla chips</li>
<li>1 cup crushed kettle-cooked jalepeno flavor potato chips</li>
<li>1/4 cup sour cream</li>
<li>3 tablespoons light ranch dressing</li>
<li>1 tablespoon olive oil</li>
</ul>Preheat oven to 400F.<br />
<br />
Grease a 9x13 baking dish.<br />
<br />
In one small bowl, mix crushed chips. In another bowl, mix sour cream, ranch dressing and olive oil.<br />
<br />
Coat each chicken tender with sour cream mixture, then dredge through chips and place in baking dish. When all the tenders are in place, take remaining crushed chips and mix with remaining sour cream mixture. With a fork or spoon, spread onto the tops of the tenders to fill in any gaps.<br />
<br />
Bake for 15-20 minutes until cooked thoroughly. Remove from oven and let stand for a few minutes to set.<br />
<br />
Serve with salad.<br />
<br />
(Each tender = ~150 calories)Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com1tag:blogger.com,1999:blog-2895296834152999724.post-33564691258673475892010-09-15T15:44:00.000-05:002010-09-15T15:44:47.675-05:00New Category: WTF?!As ably demonstrated by this screen shot from ABC News.com and the top story about a gay Saudi diplomat seeking asylum... and wherein the reader is given additional "related" stories such as "9/11 Planners: Where are they now?".<br />
<br />
WTF?!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_G9ldlEjCwv52a885d4fU9gNWLa5_6IrrZaBtGrrxRjegQrr8AaVMOeaw_mEPtc-OD04bejrwx4L458LH9m_XJIay0OaCaycLD7L0wNv-TtCBRuw1nNidkfN7XpBda5CXG8ZT_-jJlanV/s1600/abcnews_screenshot.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="221" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_G9ldlEjCwv52a885d4fU9gNWLa5_6IrrZaBtGrrxRjegQrr8AaVMOeaw_mEPtc-OD04bejrwx4L458LH9m_XJIay0OaCaycLD7L0wNv-TtCBRuw1nNidkfN7XpBda5CXG8ZT_-jJlanV/s400/abcnews_screenshot.png" width="400" /></a></div>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-78394654869357956322010-09-09T11:08:00.000-05:002010-09-09T11:08:59.857-05:00Soups On: Brie Soup<ul><li>1/2 pound mushrooms, clean & sliced</li>
<li>3/4 cup. sherry</li>
<li>4 cups heavy cream</li>
<li>1/2 pound Brie cheese</li>
<li>2 tablespoons butter</li>
<li>4 cups chicken stock</li>
<li>2 tablespoons corn starch</li>
<li>3/4 cup chopped green onions</li>
<li>Salt & pepper</li>
</ul>Slice some of the Brie and reserve for croutons. Cube remaining cheese to get it ready for the pot.<br />
<br />
In a large pot, saute mushrooms in butter. Deglaze pan with about 1/4 cup of the sherry. Add chicken stock and cream. Bring to a boil. Combine remaining sherry with corn starch and add to soup. Continue to boil, stirring continously -- season to taste with a couple of pinches of salt & pepper. Reduce heat. Add green onions. Add cubed Brie to soup in small batches, stirring continously.<br />
<br />
Portion to individual bowls, top with croutons and sliced Brie. Place in hot oven to brown the croutons and cheese.Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-38479112120051330682010-08-24T09:00:00.000-05:002010-08-24T09:00:01.366-05:00Just Desserts: Dark & White Chocolate Chip Blondies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbU9iQ1qPXLdpZth0ZCll76SB-59WPeV3a80pjGpq_19yOw7hELuyR7ZXv3I7TTXJiljKCVRYWdlMXfie5a8z1pYX4Z178SgwKheiMF3nNhyS4s1WDB5_CCHqy6VKvCqRyMW3FAxv9OPY/s1600/10+11:46:36+PM" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbU9iQ1qPXLdpZth0ZCll76SB-59WPeV3a80pjGpq_19yOw7hELuyR7ZXv3I7TTXJiljKCVRYWdlMXfie5a8z1pYX4Z178SgwKheiMF3nNhyS4s1WDB5_CCHqy6VKvCqRyMW3FAxv9OPY/s320/10+11:46:36+PM" width="320" /></a></div><em>This is a riff on my <a href="http://administrativia.blogspot.com/2010/01/just-desserts-basic-blondies.html">basic blondie</a> recipe, with a few minor changes.</em><br />
<ul><li>3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan</li>
<li>2 1/2 cups all-purpose flour</li>
<li>1 1/2 teaspoons baking powder</li>
<li>3/4 teaspoon salt</li>
<li>1 cup packed dark-brown sugar</li>
<li>1/2 cup white sugar</li>
<li>3 large eggs</li>
<li>1 teaspoon cinnamon</li>
<li>1 1/2 teaspoons pure vanilla extract</li>
<li>1 cup white chocolate chips</li>
<li>1 cup mini-semi-sweet chocolate chips</li>
</ul><br />
<div>Preheat oven to 350°F. </div><br />
<div></div><div>Butter 9x13" cake pan. </div>In a medium bowl, whisk flour, baking powder, and salt.<br />
<br />
In a mixing bowl, cream butter and sugars until pale and fluffy. Add cinnamon. Mix in eggs and vanilla. Add flour mixture and mix on low until combined. (You may need to add 1-2 tablespoons of water if the batter is too thick.)<br />
<br />
<div></div><div>With a wooden spoon, mix in the chocolate chips.</div><div></div><div>Spread batter into baking dish. Bake until a cake tester inserted into center comes out with only a few moist crumbs attached, 25 to 30 minutes. Let cool in dish 40 minutes. Slice into squares while still slightly warm.</div><div></div><div><em>Serving suggestion: Top with a scoop or two of Bluebell Homemade Vanilla ice scream.</em></div>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-42221861141789252622010-08-16T16:56:00.000-05:002010-08-16T16:56:31.024-05:00The Winds of Change Are Blowing...It's been quite a tumultuous couple of weeks -- what with a Federal Judge <a href="http://www.scribd.com/doc/35374462/California-Prop-8-Ruling-August-2010"><span id="goog_532889824"></span>striking down Proposition 8<span id="goog_532889825"></span></a> in a damning legal opinion and then refusing to stay the order on appeal (at least after 8/19)... and while we don't quite know where and when it will all end, if marriage is opened up for same-sex couples, the consequences seemed pretty clear to everyone:<br />
<img border="0" height="241" ox="true" src="http://graphjam.files.wordpress.com/2008/11/gaymarriage.gif" width="320" /><br />
<br />
None of which, of course, did anything to stop this summer's madcap NOM mystery tour -- or hate-fest 2010... the final "they shoot horses" leg of which limped into <a href="http://www.pamshouseblend.com/diary/17055/photos-the-big-commit">Washington, D.C.</a> this past weekend. By all accounts, the final stop lived up to the stellar failure of the rest of the bus ride. Pro-equality folks outnumbered the "Slaggies" -- <a href="http://www.metroweekly.com/poliglot/2010/08/a-mile-away-a-world-apart.html">with words of hope, love and acceptance rising above the din of bigotry and hate.</a><br />
<br />
To quote our young hero, Will Phillips, "My generation will be the change you fear most in the world.” <br />
<br />
<object height="212" width="352"><param name="movie" value="http://www.youtube.com/v/HcAS-i42qH4&color1=0xb1b1b1&color2=0xd0d0d0&hl=en_US&feature=player_embedded&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowScriptAccess" value="always"></param><embed src="http://www.youtube.com/v/HcAS-i42qH4&color1=0xb1b1b1&color2=0xd0d0d0&hl=en_US&feature=player_embedded&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" allowScriptAccess="always" width="352" height="212"></embed></object><br />
<br />
<br />
<ul><li><a href="http://prop8trialtracker.com/category/nom-tour-tracker/">NOM Tour Tracker</a></li>
<li><a href="http://www.nytimes.com/2010/08/16/us/politics/16prop.html?_r=1">NY Times Recap of Proposition 8</a></li>
</ul>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-42830250313871429552010-08-16T16:28:00.001-05:002010-08-27T12:08:04.569-05:00It's been a while -- regular posting will commence immediately...I've been taking it easy on the blogging side of things over the past few months, but am starting to get back into the swing of things...<br />
<br />
For one thing, the recipes will resume in two weeks -- I've been trying out several new ones and experimenting with various dishes that I think most folks will like. (For example, I found a new place to get spices that carries quality ground peppers -- from jalepeno powder to New Mexico ancho chili and chipoltle powder which I'm looking forward to using.)<br />
<br />
I'm also toying with doing a weekly recap from my FaceBook filings -- just to see what the world looked like Twitter-style.<br />
<br />
But since it's so hot outside, I invite you to enjoy some old favorites from the refrigerated / frozen dessert files:<br />
<ul><li><a href="http://administrativia.blogspot.com/2008/08/just-desserts-no-bake-banana-split.html">No-Bake Banana Split Cheesecake</a></li>
<li><a href="http://administrativia.blogspot.com/2009/06/just-desserts-chocolate-mousse-pie.html">Chocolate Mousse Pie</a></li>
<li><a href="http://administrativia.blogspot.com/2009/06/just-desserts-double-chocolate-ice.html">Double Chocolate Ice Cream Mud Pie</a></li>
<li><a href="http://administrativia.blogspot.com/2009/06/just-desserts-frozen-lemonade-pie.html">Frozen Lemonade Pie</a> </li>
<li><a href="http://administrativia.blogspot.com/2008/08/just-desserts-cherry-cheese-pie.html">Cherry Cheese Pie</a> </li>
<li><a href="http://administrativia.blogspot.com/2009/07/just-desserts-strawberry-crunch.html">Strawberry Crunch</a></li>
<li><a href="http://administrativia.blogspot.com/2009/06/just-desserts-strawberry-lemon-trifle.html">Strawberry & Lemon Trifle</a></li>
<li><a href="http://administrativia.blogspot.com/2009/06/just-desserts-oreo-cookies-cream-freeze.html">Oreo Cookies & Cream Freeze</a></li>
</ul>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.comtag:blogger.com,1999:blog-2895296834152999724.post-13751714914864763302010-07-11T14:39:00.001-05:002010-07-11T14:42:43.041-05:00Astros Win!In more ways than one...<br />
<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2g92Gc5w1eKjHzqo8df5Ap6vCyYfFhTEewI-Ry_Y7iBCWrUiiW26m7Ki0DmVvjo7EjTfLnqdxlGdSe3yReRxWm-fcvUDnVq9tJo18_MzF7zwZ7OI3bbQohQEtcNEtVJLeszskzmVJHcOx/s1600/PiPsmall.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="153" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2g92Gc5w1eKjHzqo8df5Ap6vCyYfFhTEewI-Ry_Y7iBCWrUiiW26m7Ki0DmVvjo7EjTfLnqdxlGdSe3yReRxWm-fcvUDnVq9tJo18_MzF7zwZ7OI3bbQohQEtcNEtVJLeszskzmVJHcOx/s200/PiPsmall.jpg" width="200" /></a></div>Yesterday, in addition to beating the Saint Louis Cardinals, it was "Pride in the Park" day at Minute Maid -- celebrating Houston's rich diversity and the LGBT community. This is the first year that such an event has been planned and held in conjunction with a pro sports team in Houston -- the now defunct Houston Comets being the exception.<br />
<br />
Ticket sales through the Houston Astros "Pride" web page benefitted local LGBT organizations. At last count, more than 1200 tickets were sold through that site, making the event one of the largest events of its type in the country.<br />
<br />
Mayor Annise Parker threw out the opening pitch and the Bayou City Chorale sang the national anthem.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xzyiV_ZzLhdJVcsVP9nbhtrGHsldIQVXaAopQeOblja_YZ58l8ELF4ENXEEkqN-TYd-B4J4WVRdKwvdb4K6UAGMe6ilTbp_UBzEoeJxO8oFzm9Aj7vmyPurIW8bixwlK9Cz_aCWsKPto/s1600/IMG_0241.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xzyiV_ZzLhdJVcsVP9nbhtrGHsldIQVXaAopQeOblja_YZ58l8ELF4ENXEEkqN-TYd-B4J4WVRdKwvdb4K6UAGMe6ilTbp_UBzEoeJxO8oFzm9Aj7vmyPurIW8bixwlK9Cz_aCWsKPto/s320/IMG_0241.JPG" width="320" /></a></div><div align="left"><br />
All in all, a great day... and another example of why Houston is a great place to call home.</div>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-79742839503439388212010-07-09T12:55:00.000-05:002010-07-09T12:55:22.314-05:00Just Saying...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlg9OYUajoMveQ3Au0leWJwb1bIgj4vrV2bd9luZeMggHJca-Tx40lneqDLY1z9yUzGw1UQOHnAzCg9bEHeMfk1P6pwWeCe98H2W1_Jr5AG4AHivSO21_aSv5yICRJoclRh3m9t5bvOys/s1600/QuitSquirming.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlg9OYUajoMveQ3Au0leWJwb1bIgj4vrV2bd9luZeMggHJca-Tx40lneqDLY1z9yUzGw1UQOHnAzCg9bEHeMfk1P6pwWeCe98H2W1_Jr5AG4AHivSO21_aSv5yICRJoclRh3m9t5bvOys/s400/QuitSquirming.jpg" width="400" /></a></div>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0tag:blogger.com,1999:blog-2895296834152999724.post-55159011989320578552010-06-18T09:00:00.003-05:002010-06-19T14:44:03.907-05:00Recipe Friday: Southwest Chicken Croquettes (Oven-baked)<ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTX5t8b8EdCcfv9oZ5aYh_l4oSoo8P5u2n-TDfrlc2gKJVzAssQV6If3JcKEybfMh7BTR-4CqOZ4ABMCMH_zRHZWzGJIXIpzKHpXbWPn4fFNAlSBRFqdWZ5JCHSodHDyVYTNCZcjCb_skM/s1600/IMG_3374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTX5t8b8EdCcfv9oZ5aYh_l4oSoo8P5u2n-TDfrlc2gKJVzAssQV6If3JcKEybfMh7BTR-4CqOZ4ABMCMH_zRHZWzGJIXIpzKHpXbWPn4fFNAlSBRFqdWZ5JCHSodHDyVYTNCZcjCb_skM/s320/IMG_3374.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXY8HoUZ9I1aXgCJGbHr1jGR9FisszS3ppWIiuW6oHr3tfSuxg84Hh-Qz5GyPStUKJ7p9xlhuBQD6XWYT5ELOWXUL4_amHl_9AYRREg4A9PDfZH3286EaajzG_V2Ov5FJWrJsYl84j1XUg/s1600/IMG_3373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXY8HoUZ9I1aXgCJGbHr1jGR9FisszS3ppWIiuW6oHr3tfSuxg84Hh-Qz5GyPStUKJ7p9xlhuBQD6XWYT5ELOWXUL4_amHl_9AYRREg4A9PDfZH3286EaajzG_V2Ov5FJWrJsYl84j1XUg/s320/IMG_3373.JPG" width="320" /></a></div><li>1 lb cooked white meat chicken (16 oz can)</li>
<li>1 cup cooked white or brown rice</li>
<li>1 egg, beaten</li>
<li>1 ear fresh corn (or 1 cup frozen kernel corn)</li>
<li>1 cup black beans, cooked & rinsed</li>
<li>1 cup shredded monterrey jack or pepper jack cheese</li>
<li>1/2 cup chopped onion</li>
<li>1/4 cup chopped red bell pepper</li>
<li>1 poblano pepper, chopped</li>
<li>1 clove garlic, minced</li>
<li>1/4 cup fresh cilantro</li>
<li>1 tablespoon taco seasoning</li>
<li>1/2 tablespoon tomato powder</li>
<li>1 tablespoon olive oil</li>
<li>2 cups crushed kettle-cooked jalepeno potato chips</li>
<li>2 tablespoons melted butter</li>
</ul><br />
<div>Cut corn kernels from the cob.</div><br />
<div>In a skillet, heat olive oil. Add onions, garlic, bell & poblano pepper. Stir in black beans and corn. Heat through until onions are translucent. Remove from heat and set aside.</div><br />
In a food processor, add cheese, egg, cilantro, chicken, rice, taco seasoning & tomato powder. Lightly pulse to shred the chicken and mix other ingredients.<br />
<br />
Transfer chicken mixture to a large mixing bowl. Fold in vegetable mixture. Mix well.<br />
<br />
Shape chicken mixture into patties. Bread the patties using the crushed potato chips and place on a parchment lined baking sheet. Refrigerate for about 20 minutes to allow the croquettes to rest.<br />
<br />
<div>Preheat oven to 350F.</div><br />
Drizzle butter over croquettes. Bake for 30 minutes until golden brown.<br />
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<div>Serve warm with a dollop of sour cream and/or picante sauce.<br />
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This recipe makes 8-10 croquettes.</div>Mikehttp://www.blogger.com/profile/17321483594046631029noreply@blogger.com0