tag:blogger.com,1999:blog-2254851360912291662024-03-03T05:38:12.865-08:00Foodie FamilyOur family loves to cook. We're always trying new recipes. The only problem is that when you try so many recipes, it's hard to keep track of them all! So, we're going to post and share our recipe favorites here--both old and new.Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.comBlogger811125tag:blogger.com,1999:blog-225485136091229166.post-46257124118118836512024-03-03T05:31:00.000-08:002024-03-03T05:37:41.895-08:00Stocking Candy Cookies<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUYL_T6eWSuL3tuypMy8AzMmfEqshi25tRxHAXh59y49-i9oIFZFLCoQ4fQNTCLqiVHK7n-zotzLHewSM_IFTRApP6aMts3WDssIVJkRSVH4M7RPYtBVrIBHy-evFv5jSqb7uVqv_lNYByUdUdGqhabOyHk9ycplKwtzvzxru8qFAtwtqDVwWKlcO/s2737/IMG_8467.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2190" data-original-width="2737" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUYL_T6eWSuL3tuypMy8AzMmfEqshi25tRxHAXh59y49-i9oIFZFLCoQ4fQNTCLqiVHK7n-zotzLHewSM_IFTRApP6aMts3WDssIVJkRSVH4M7RPYtBVrIBHy-evFv5jSqb7uVqv_lNYByUdUdGqhabOyHk9ycplKwtzvzxru8qFAtwtqDVwWKlcO/s320/IMG_8467.jpeg" width="320" /></a></div><p>My boys love Sweet’s chocolate orange and raspberry sticks. However, this year, we ended up with too many and my boys got a little tired of them.</p><p>I searched for recipes that I could use these chocolate sticks in and found this one. They are fan-freaking-tastic. Seriously, so good. This recipe is a keeper. I will probably be stocking up on these chocolate sticks every year from here on out just so I can make these cookies every Christmas.</p><p>We tried them in both the orange and raspberry flavors. I don’t always love the combination of orange and chocolate, but I loved these! Some liked the orange better, some liked the raspberry better, and some loved them both equally and couldn’t choose a favorite.</p><p>I will have to try the blueberry and cherry flavors next year!</p><p>You could also add these to your favorite chocolate chip cookie recipe in place of the chocolate chips.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTyVhHitriw4e4pjm4McBw4-YuPbCXONirmCh4-BmAS6q7sezIqNYggatLgKblWFVYX_Sz6dDMe5u1wNVLtwT86bAeg_2-G7o2gTz8pM614BZUNfwCCFjmt8yXMTDWMMEWxAw1Mii1m0D_OMO55pk_c8QzNIJLM2MyAzte9Jhm5y4rkDq4PZBVc7H/s4032/IMG_8511.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTyVhHitriw4e4pjm4McBw4-YuPbCXONirmCh4-BmAS6q7sezIqNYggatLgKblWFVYX_Sz6dDMe5u1wNVLtwT86bAeg_2-G7o2gTz8pM614BZUNfwCCFjmt8yXMTDWMMEWxAw1Mii1m0D_OMO55pk_c8QzNIJLM2MyAzte9Jhm5y4rkDq4PZBVc7H/w300-h400/IMG_8511.jpeg" width="300" /></a></div><p style="text-align: right;"></p><p><b>Sweet’s Candy Chocolate Stick Cookies</b></p><p>Ingredients:</p><p>3/4 granulated sugar</p><p>3/4 packed brown sugar</p><p>1 cup butter, softened</p><p>1 tsp. vanilla</p><p>1 egg</p><p>2 1/4 cups flour</p><p>1 tsp. baking soda</p><p>1/2 tsp. salt</p><p>18 sticks (or up to one full box) Sweet’s chocolate sticks, cut into 1/4” cubes</p><p>Directions:</p><p>Preheat oven to 375 degrees F. </p><p>Cream sugars and butter together in a large bowl. Add vanilla and egg and mix until combined and smooth.</p><p>Mix in flour, baking soda, and salt (dough will be stiff).</p><p>Drop dough by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet.</p><p>Bake 8-10 minutes, or until light brown (centers will be soft).</p><p>Cool slightly on cookie sheet (for 5-10 minutes). Move to wire cooling rack until cooled completely.</p><p>If cookies have spread, or are irregular in shape, you can shape them with a round top glass or bowl. Place glass or bowl over cookies and swirl around in a circular pattern to smooth and round the edges of the cookie.</p><p>Source: You can find the recipe <a href="https://www.sweetcandy.com/blogs/the-feed/sweets-chocolate-orange-stick-cookies" target="_blank">here</a>.</p><p>Video of how to round spread cookies (and my apologies that the video isn’t better. It is hard to record with one hand and round the cookies with the other! Ha ha.):</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyiJ6quh1mi3m3tfvN0BXlwQU9artCxiRNUZeBCM1_pjBZ65GgBTsjpFbBntGvGY3fAh26d8vQerXZI-Xggxw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><p><br /></p><p><br /></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-48265207997037202722024-03-03T04:51:00.000-08:002024-03-03T04:51:54.246-08:00Family Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm58Ukpo40BwFuam4tO_9VaNIeqycUMdCqNqEbzYR4TS87_mWboCp6HkMMy2z_HLkTqEGSSt2Wpn5CUr6CaRnWO-P-iiTIK9P3Q96EoIQzmD2I3UGVrGLtEL0nR5SmHoSb8zGkkW5hwA2EW120RtZBsCO5wvv56pbOjsThI2LFM52NMBbRW5UEyWRT/s4032/IMG_5710.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm58Ukpo40BwFuam4tO_9VaNIeqycUMdCqNqEbzYR4TS87_mWboCp6HkMMy2z_HLkTqEGSSt2Wpn5CUr6CaRnWO-P-iiTIK9P3Q96EoIQzmD2I3UGVrGLtEL0nR5SmHoSb8zGkkW5hwA2EW120RtZBsCO5wvv56pbOjsThI2LFM52NMBbRW5UEyWRT/s320/IMG_5710.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh54VNhQ5tFKbFuzuE_jgPICRkfQ6dzRE7X0jjWVp8AKKsFJy-m32smWeFr53NshDctnZiFEr8M28ofN6EQxfHZl-IJ3Of-wFm6Bah481jldyyzpS64zviz_yTk9iz1W5bHBVCU7Lpx2_O2Zk7uZUAUCQgngt-zXmNKJjmv5ucSwRgl1W6lStJND6Af/s4032/IMG_5724.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh54VNhQ5tFKbFuzuE_jgPICRkfQ6dzRE7X0jjWVp8AKKsFJy-m32smWeFr53NshDctnZiFEr8M28ofN6EQxfHZl-IJ3Of-wFm6Bah481jldyyzpS64zviz_yTk9iz1W5bHBVCU7Lpx2_O2Zk7uZUAUCQgngt-zXmNKJjmv5ucSwRgl1W6lStJND6Af/s320/IMG_5724.jpeg" width="320" /></a></div><p>I call these “Washburn Potatoes” since it is a recipe I got from my husband’s side of the family. This is a lovely and classic gratin potato recipe.</p><p>They are a little time consuming (only because most potato recipes are since potatoes take so long to cook), but not difficult. However, they are delicious and so satisfying—especially when it is cold outside. I make them at least once every winter.</p><p><b>Potatoes Dauphinois (Uncle Steve Washburn’s Recipe)</b></p><p>Ingredients:</p><p>3 lbs potatoes, peeled and thinly sliced (any white potatoes or Yukon gold)</p><p>1 clove garlic (see notes)</p><p>3 cups milk</p><p>2 eggs</p><p>Salt, to taste</p><p>Pepper, to taste</p><p>1/2 cup heavy cream or creme fraiche</p><p>1 cup shredded gruyere cheese (cheddar, Colby jack, or gouda can also be used)</p><p>Directions:</p><p>Preheat oven to 400 degrees F.</p><p>Cut garlic clove in half and rub the inside of a 6-quart casserole dish or 9x13” baking dish with the cut sides of the garlic. (See notes)</p><p>The casserole or baking dish does not need to be sprayed with cooking oil.</p><p>Layer the potatoes in the dish.</p><p>Mix together the milk, eggs, salt, and pepper. Pour mixture over the potatoes. The potatoes should just be covered, but not drowned. You can add more milk, if necessary, to cover the potatoes.</p><p>Place in the oven for 50-60 minutes, or until potatoes are tender, breaking the crust that forms, and folding it in two or three times throughout the bake time.</p><p>Remove from the oven, dot the surface with cream and top with shredded cheese.</p><p>Return to the oven and bake an additional 10-15 minutes, or until the cheese is nicely browned with a rich, brown crust.</p><p>Remove from oven and let rest for 5-10 minutes before serving.</p><p>Source: I got this from Mike and Debra Washburn, and they got it from Steve Washburn.</p><p>Notes: Rather than rubbing the sides of the pan with a cut piece of garlic clove, I stir in about 1 teaspoon (or to taste) of minced garlic or bottled minced garlic to the milk and egg mixture prior to pouring it over the potatoes.</p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-6149808777010641272024-03-02T14:57:00.000-08:002024-03-02T14:58:40.790-08:00Everything is Rosy! Potato Style!<p><span style="white-space: pre-wrap;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXl52UnR1NJXwANNiXVJiuVntdZVWQ-CWIpVznH5k1kYVsY8uBxYMyPEAiFYjo_NmVJWSfnlcAQz2ppN8t4hO200xSpxui-vaFLokCIUudogtAKtgnZqveGcZLXGMCLzk03qRIbKivmS0oxmO_e9bLatxj7k4ZQ_-3ogrMj7VQwGFJByOcgVBl2TjG/s4032/IMG_0801.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXl52UnR1NJXwANNiXVJiuVntdZVWQ-CWIpVznH5k1kYVsY8uBxYMyPEAiFYjo_NmVJWSfnlcAQz2ppN8t4hO200xSpxui-vaFLokCIUudogtAKtgnZqveGcZLXGMCLzk03qRIbKivmS0oxmO_e9bLatxj7k4ZQ_-3ogrMj7VQwGFJByOcgVBl2TjG/s320/IMG_0801.jpeg" width="320" /></a></span></div><span style="white-space: pre-wrap;"><br /></span><p></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="-webkit-text-stroke-width: 0px; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0.5em 0px 0px; orphans: 2; overflow-wrap: break-word; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: pre-wrap; widows: 2; word-spacing: 0px;"><div dir="auto" style="font-family: inherit; text-align: start;"><b style="font-family: inherit;">Potato Roses</b></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="-webkit-text-stroke-width: 0px; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0.5em 0px 0px; orphans: 2; overflow-wrap: break-word; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: pre-wrap; widows: 2; word-spacing: 0px;"><div dir="auto" style="font-family: inherit; text-align: start;">Ingredients:</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="-webkit-text-stroke-width: 0px; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0.5em 0px 0px; orphans: 2; overflow-wrap: break-word; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: pre-wrap; widows: 2; word-spacing: 0px;"><div dir="auto" style="font-family: inherit; text-align: start;">6 <span style="font-family: inherit;"><a style="color: #385898; cursor: pointer; font-family: inherit; text-decoration: none;" tabindex="-1"></a></span>large Yukon gold potatoes, thinly sliced with a mandolin (I did just under 1/8 inch thick)</div><div dir="auto" style="font-family: inherit; text-align: start;">1/2-1 cup Parmesan cheese</div><div dir="auto" style="font-family: inherit; text-align: start;">6 tbsp butter (olive oil could also be used)</div><div dir="auto" style="font-family: inherit; text-align: start;">1 tsp Italian seasoning</div><div dir="auto" style="font-family: inherit; text-align: start;">1 tsp salt</div><div dir="auto" style="font-family: inherit; text-align: start;">1/2 tsp pepper</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="-webkit-text-stroke-width: 0px; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0.5em 0px 0px; orphans: 2; overflow-wrap: break-word; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: pre-wrap; widows: 2; word-spacing: 0px;"><div dir="auto" style="font-family: inherit; text-align: start;">Preheat oven to 400 degrees F. Spray each cup of a 12 cup muffin tin (regular sized muffin pan) with cooking spray. Sprinkle 1-2 tablespoons Parmesan cheese on the bottom of each muffin cup.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="-webkit-text-stroke-width: 0px; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0.5em 0px 0px; orphans: 2; overflow-wrap: break-word; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: pre-wrap; widows: 2; word-spacing: 0px;"><div dir="auto" style="font-family: inherit; text-align: start;">Layer slices of potato on top of each other starting from the left, placing slices on top of the last. Then, start rolling, beginning at the right and rolling to the left to form a rose. Place in muffin tin. The slices will most likely spread out. Place additional potato slices in the middle to fill in the gaps.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="-webkit-text-stroke-width: 0px; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0.5em 0px 0px; orphans: 2; overflow-wrap: break-word; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: pre-wrap; widows: 2; word-spacing: 0px;"><div dir="auto" style="font-family: inherit; text-align: start;">Melt butter and stir in Italian seasoning, salt, and pepper. Spoon or brush mixture evenly over the tops of each rose.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="-webkit-text-stroke-width: 0px; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0.5em 0px 0px; orphans: 2; overflow-wrap: break-word; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: pre-wrap; widows: 2; word-spacing: 0px;"><div dir="auto" style="font-family: inherit; text-align: start;">Bake in oven for 40 minutes, or until edges are browned and crispy, and the rest is tender.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="-webkit-text-stroke-width: 0px; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0.5em 0px 0px; orphans: 2; overflow-wrap: break-word; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: pre-wrap; widows: 2; word-spacing: 0px;"><div dir="auto" style="font-family: inherit; text-align: start;">Makes 12 rose potatoes.</div></div>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-25733465964770372522024-03-02T14:18:00.000-08:002024-03-02T14:22:52.786-08:00Tried and True Sugar Cookies!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif81wmJg748TEonWqtTZm5FPHkIJkbDF-E6A7lA877cdw0psEr35s3lDoQQ0z8aplX46dxEmtk_VrqG0NbjJbhxUh3FDNn1dwxtLaK2VyQpD06TWeKr_W8V1vKp6ioB_jHPOaeTcgDzAQtxeZHyNBPu65nFmqMqFljD7XY3sG4TCQVO0niMJ6RKh80/s4032/IMG_6329.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif81wmJg748TEonWqtTZm5FPHkIJkbDF-E6A7lA877cdw0psEr35s3lDoQQ0z8aplX46dxEmtk_VrqG0NbjJbhxUh3FDNn1dwxtLaK2VyQpD06TWeKr_W8V1vKp6ioB_jHPOaeTcgDzAQtxeZHyNBPu65nFmqMqFljD7XY3sG4TCQVO0niMJ6RKh80/s320/IMG_6329.jpeg" width="320" /></a></div><p>My sister-in-law has a fantastic sugar cookie recipe, but you have to add in flour intuitively...and I kind of stink at that. So, I leave those sugar cookies to her and make these ones, which are also a fantastic recipe. These sugar cookies have never failed me! My mom got this recipe from her friend, Karrie. Hence the name! I hope you like them!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM4ns-4FH-KTEnEfQ-W4Rf4Kp-mGIVZrkttiojMu4AD-znX1Kcbq4R0zrOGOyeyI6JYk7jMgDQ2N_wddqiMChWiVme49xDcMOWSpwcihAyNCMiPR6UCsRzMfBXF9DoYxwRnDQPTsu9cByBg4fK3wpmnaC1K-at6cGMeMM0YmsGs5ofUT-6v-Hwugaq/s4032/IMG_6327.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM4ns-4FH-KTEnEfQ-W4Rf4Kp-mGIVZrkttiojMu4AD-znX1Kcbq4R0zrOGOyeyI6JYk7jMgDQ2N_wddqiMChWiVme49xDcMOWSpwcihAyNCMiPR6UCsRzMfBXF9DoYxwRnDQPTsu9cByBg4fK3wpmnaC1K-at6cGMeMM0YmsGs5ofUT-6v-Hwugaq/s320/IMG_6327.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>Karrie's Sugar Cookies</b></p><p>Ingredients:</p><p>2 cups sugar<br />2 cups butter<br />6 eggs<br />2 tsp. vanilla or almond flavoring<br />1 pinch salt<br />7 cups flour<br />3 tsp baking powder</p><p>Directions:</p><p>Cream sugar and butter. Add eggs and vanilla. Add flour mixed with baking powder and salt. Roll out the sugar cookie dough onto a well-floured surface and cut out cookies.</p><p>Bake at 350 degrees for 8-10 minutes. Do not over-bake. You don't even want these cookies to start to brown. </p><p>Frost with royal icing glaze or frost with smooth buttercream frosting.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9nD4I-2gHKwheLbasduv2pN8A-9xig3pBfiso5o5hBlFx_uJdDcDO9bIH2YA5ZIdVLpxs6mr3mm7YPUCsaSkmKSxTngoBTzjQG_38HmAot3ZcwldVJZGI6Wp6HOIPGEcaHRmTwPzh3e82Z5SLLA3Vi4XKad73THqCmD0h6jBvqWLpbGNnQfvOuNf/s4032/IMG_6317.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9nD4I-2gHKwheLbasduv2pN8A-9xig3pBfiso5o5hBlFx_uJdDcDO9bIH2YA5ZIdVLpxs6mr3mm7YPUCsaSkmKSxTngoBTzjQG_38HmAot3ZcwldVJZGI6Wp6HOIPGEcaHRmTwPzh3e82Z5SLLA3Vi4XKad73THqCmD0h6jBvqWLpbGNnQfvOuNf/s320/IMG_6317.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>Smooth Buttercream Frosting</b></p><p>Ingredients:</p><p>1/2 cup butter, softened<br />1/2 cup vegetable shortening<br />1 1/2 teaspoons vanilla extract<br />5 cups confectioners sugar<br />3 tablespoons milk</p><p>Directions:</p><p>Mix butter and shortening together in a bowl until smooth. Mix in vanilla extract. Beat sugar, one cup at a time, into butter mixture, on medium speed. Add milk and beat on high speed until light and fluffy.</p><p>Refrigerate when not using.</p><p>Source: Allrecipes.com, submitted by morabam2011. You can find it <a href="https://www.allrecipes.com/recipe/222723/smooth-buttercream-frosting/" target="_blank">here</a>.<br /></p><p><b>Royal Icing with Meringue Powder</b></p><p>Ingredients:</p><p>4 cups (about 1 lb.) powdered sugar (confectioners' sugar)<br />5 tablespoons warm water<br />3 tablespoons meringue powder<br /></p><p>Beat all ingredients together until icing forms peaks, about 7-10 minutes at low speed with a heavy-duty mixer or 10-12 minutes at high speed with a hand-held mixer.</p><p>Check the consistency of your royal icing. If icing is too stiff, add more water, 1 teaspoon at a time, until desired consistency is achieved. If icing is too thin, add powdered sugar, a little at a time, until desired consistency is achieved.</p><p><i>For stiff consistency</i>: Use 1 tablespoon less water. Stiff royal icing is preferred for making 3-D decorations. With stiffer royal icing, opt for larger piping tips to relieve the pressure on the piping bag.</p><p><i>Medium consistency for icing outlining</i>: Add 1/8 teaspoons of water for every cup of stiff icing. Use a flat utensil like a small angled or straight silicone spatula, to mix icing in a figure-8 motion. Avoid beating or mixing vigorously.</p><p><i>Thin consistency for flooding</i>: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use a grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency. Use a flat utensil, like a small angled or straight silicone spatula, to mix in a figure 8-motion. Avoid beating or mixing vigorously.</p><ul style="text-align: left;"><li>10-second test: Take some icing on a spatula and drop it back down into the bowl to check for the correct thin consistency for flooding. If it sinks after a full count of 10, then the consistency is thin enough for flooding.</li><li>Let icing sit for 15 minutes to an hour to let air bubbles rise naturally. Alternately, tap the bowl on the table several times to force the air bubbles up. Gently stir the top surface to release the air.</li></ul><p>Notes:</p><ul style="text-align: left;"><li>Use grease-free tools: Keep all icing utensils and bowls completely grease-free for proper icing consistency and to ensure the icing properly sets.</li><li>Use meringue powder: Meringue powder is a must for this recipe. Do not substitute with raw egg whites (which can be a food safety issue) or dried egg whites; neither will produce the same results as meringue powder. If you plan to use egg whites, use a different recipe specifically meant to be made with egg whites.</li><li>Don't overbeat: Do not overbeat the royal icing base. This will incorporate too much air, which will create bubbles. Vigorous stirring will also create air bubbles.</li><li>Cover with a damp towel: Cover the decorating tip with a warm, damp towel to prevent the royal icing from drying when not using.</li><li>To speed up the drying process: Royal icing can take up to 2 hours to dry. Place iced treats in front of a fan to speed up the icing's drying process.</li><li>Storage: Store royal icing in an airtight container at room temperature for up to two weeks. Before reusing, re-whip using a paddle attachment on low speed until it's back to the correct consistency.</li><ul><li> Never store royal icing decorations in the freezer. Instead, keep decorations in an airtight container in a dry, dark place to prevent fading for up to 6 months.</li></ul></ul> Source: Wilton website, you can find it <a href="https://wilton.com/royal-icing-with-meringue-powder/wlrecip-50/" target="_blank">here</a>. <br />Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-28742184600701619142024-03-02T13:33:00.000-08:002024-03-02T13:40:32.272-08:00Having a Ball! A Cheese Ball!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMaj1QF71xDub98zJW1nR7MI6VNYZ0sJgmnEumqpPXYHPlvUQESv255jSRszzIPcKl0osmg0t_GDKnaHM60KMolv6ertPIsBe63qKYmsmcoFredlZxXKwNCGbEcPIIJT3KvPSRtwAubybjVidP4SmxuKwrCDJ12-vDYLwGVE-_eWKMfSuHP3TtTbI/s4032/IMG_6382.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMaj1QF71xDub98zJW1nR7MI6VNYZ0sJgmnEumqpPXYHPlvUQESv255jSRszzIPcKl0osmg0t_GDKnaHM60KMolv6ertPIsBe63qKYmsmcoFredlZxXKwNCGbEcPIIJT3KvPSRtwAubybjVidP4SmxuKwrCDJ12-vDYLwGVE-_eWKMfSuHP3TtTbI/w300-h400/IMG_6382.jpeg" width="300" /></a></div><p>I wanted a white cheese ball that I could roll in cranberries. I was inspired by <a href="https://slimsanity.com/white-cheddar-cheese-ball/" target="_blank">this recipe </a>that I found on Slim Sanity. I made enough changes that I feel I can call this version of the recipe my own. </p><p>I love the sweet and salty mix of the cheese and cranberries. It is great during the holidays…or any time of the year!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1G0nBv3Q5ZR7mnvGbY09kZE_ra_L7Bxh2ev_sp4Irp6VcbmIVfu9gWJ-5Agalp98qX6gzPlSzigupj3401834GfqPPzr9Uzwapn8xY1wu8G0vBI671e5O-kdeou3L1JTORe0q-kVxbLbuf1EPa-BneACTr0LMfawubP5zQ59OwAxMbNxoQcJZj7a_/s4032/IMG_6355.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1G0nBv3Q5ZR7mnvGbY09kZE_ra_L7Bxh2ev_sp4Irp6VcbmIVfu9gWJ-5Agalp98qX6gzPlSzigupj3401834GfqPPzr9Uzwapn8xY1wu8G0vBI671e5O-kdeou3L1JTORe0q-kVxbLbuf1EPa-BneACTr0LMfawubP5zQ59OwAxMbNxoQcJZj7a_/s320/IMG_6355.jpeg" width="240" /></a></div><p><br /></p><p><b>White Cheddar Cranberry Cheese Ball</b></p><p>Makes 2 cheese balls</p><p>Ingredients:</p><p>2 (8 oz) packages cream cheese, softened<br />2 cups (16 oz) shredded sharp white cheddar cheese<br />1-3 tablespoons grated white onion, to your taste<br />1-2 tablespoons Worcestershire sauce, to your taste<br />1 teaspoon garlic powder<br />1 teaspoon salt, or to taste<br />2 cups dried cranberries</p><p>Directions:</p><p>Add all ingredients, except cranberries, into a bowl. Mix together with a hand mixer until smooth.</p><p>Refrigerate for 30 minutes, or until firm.</p><p>Spread a piece of plastic wrap flat and sprinkle with dried cranberries. Spoon half of the cheese ball mixture on top of the cranberries. Top with more dried cranberries. Shape into a ball and add more dried cranberries, as needed, until cheese ball is completely covered with dried cranberries.</p><p>Repeat with other half of the cheese mixture and dried cranberries.</p><p>Wrap in plastic wrap and place in a bowl to set up. The bowl will help the ball keep its shape until you are ready to serve.</p><p>Refrigerate until ready to serve. Let cheese ball come to room temperature for 30 minutes to soften before serving. </p><p><br /></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-11844764739300309792024-01-10T03:45:00.000-08:002024-01-10T03:45:41.198-08:00Caramel Pie<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_S5PAAwnzvt8U8PZiqgAOzI9c5gTiFPYvPSq889-EuZbyURXx1fxE2ybY5ga57wC0QgAV2T5nqFim-WfiTictRTsEKFVwE7vB0_mO2WAL8WVeXxxucEC_6YiXaRe_Gq9PQ98ibRHeHYiP4MK9oQHIzMksOj5VxAn3spSN49kxDppUtPHkg-g03c7-/s4032/IMG_3307.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_S5PAAwnzvt8U8PZiqgAOzI9c5gTiFPYvPSq889-EuZbyURXx1fxE2ybY5ga57wC0QgAV2T5nqFim-WfiTictRTsEKFVwE7vB0_mO2WAL8WVeXxxucEC_6YiXaRe_Gq9PQ98ibRHeHYiP4MK9oQHIzMksOj5VxAn3spSN49kxDppUtPHkg-g03c7-/s320/IMG_3307.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">I found this caramel pie recipe in my Anne of Green Gables Treasury a few decades ago. My, how time flies. It is a recipe that takes some time to perfect, but practice makes perfect!</span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUN0QRvEOzfxeUmLUr0DXXGZcMisD3re3KlyQs0d-Y57Q-w_PlH1Q3cM3pN2QK9vxalxQOjlBDDVqNFPC457PUMXktFNCrakBha8Sp-QZkxjtCyOPqw2-Pjtqh76dWw0q0a_rkl0fV_h7A_OlsEepiuxJGaNTPWGtdJghPc0kEUPzNuigGEsPsd_z/s4032/IMG_3229.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUN0QRvEOzfxeUmLUr0DXXGZcMisD3re3KlyQs0d-Y57Q-w_PlH1Q3cM3pN2QK9vxalxQOjlBDDVqNFPC457PUMXktFNCrakBha8Sp-QZkxjtCyOPqw2-Pjtqh76dWw0q0a_rkl0fV_h7A_OlsEepiuxJGaNTPWGtdJghPc0kEUPzNuigGEsPsd_z/s320/IMG_3229.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><b>Caramel Pie</b></div><div style="text-align: left;"><br />Ingredients:</div><div style="text-align: left;"><br />4 T. cornstarch<br />1 ½ c. water, divided<br />2 eggs, yolks and whites separated<br />1 ½ c. sugar<br />½ c. butter, melted<br />1 tsp. vanilla<br />1 baked 9-inch pie shell<br />1 T. sugar</div><div style="text-align: left;"><br />In a bowl, dissolve the cornstarch with ¾ c. water. Beat the egg yolks and stir them into the cornstarch mixture. Set aside.</div><div style="text-align: left;"><br />In another bowl, mix ¾ c. sugar, ¾ c. water, and ½ c. melted butter. Set aside.</div><p style="text-align: left;">In a heavy saucepan with high sides, cook ¾ c. sugar over low to medium heat until it is completely melted and a golden brown color. Watch carefully, as it can burn easily. Increase the heat slightly if the sugar takes a long time to melt. Don’t stir the sugar until the majority has melted on its own. Stirring too early will cool the sugar, causing it to harden again, and make it take longer to melt.</p><p>Once the sugar is completely melted, add the mixture containing the remaining ¾ c. sugar, ½ c. melted butter, and the remaining ¾ c. water. This may create a cloud of steam, so stand back while adding!</p><p>Bring the mixture to a boil and stir until the sugar has completely dissolved.</p><p>(Once the second batch of sugar is added with the water, the first batch of melted sugar often hardens with the sudden temperature change. As everything heats back up, the hardened caramel will melt again. Stir this mixture—breaking up the hardened caramel into smaller pieces to speed up the melting process—until everything has dissolved and the mixture is smooth. You may have to remove small pieces of hardened caramel that do not completely melt.)</p><p>Once the caramel mixture is smooth, pour the cornstarch/egg mixture into the saucepan and bring the mixture to a low boil, stirring it constantly. Continue to boil slowly until the mixture thickens; about 2 minutes.</p><p>Take the mixture off the heat, stir it until smooth, and let it cool. Stir in the vanilla and pour the filling into the baked pie shell.</p><p>To make a meringue topping for the pie, beat the egg whites until soft peaks form. Add 1 T sugar and continue beating until stiff peaks form. Spoon the meringue on top of the pie filling, spreading it right up to the edge of the filling. Bake at 350 for about 15 minutes or until the top of the meringue is delicately browned. Chill the pie before serving. </p><p>Can be topped with whipped cream instead, if desired.</p><p>Source: The Anne of Green Gables Treasury, ISBN 0-14-017231-9, published 1991.</p><p>Notes: I prefer to top the with whipped cream, personally. My meringue topping always shrinks and pulls away from the crust. I use the reserved egg whites to make meringue cookies for my boys instead!</p><p>Below are pictures of the recipe without my changes as originally printed.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaCtYGqIL0WJrXuYVsdp6R74r9niaVtu59tWsYInjfy_EBFAI2ROafGvmrbxizpWomv9WNAl9ku07mJ4ZVlgQPHEEbpGd1UOwG233s0GcGdT0NMJA0Rw9W-nzUHG1LhTfFA-cIqUrsy92KQrEZICLw1YerDy0qSSgWA8fZ9lSXY1a1xN5gyxyAXts/s4032/IMG_2147.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaCtYGqIL0WJrXuYVsdp6R74r9niaVtu59tWsYInjfy_EBFAI2ROafGvmrbxizpWomv9WNAl9ku07mJ4ZVlgQPHEEbpGd1UOwG233s0GcGdT0NMJA0Rw9W-nzUHG1LhTfFA-cIqUrsy92KQrEZICLw1YerDy0qSSgWA8fZ9lSXY1a1xN5gyxyAXts/s320/IMG_2147.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh83L_m2kMzOqNyP-UpqMj-QIQCsmo9l49W4lxQPbGtWcybGAZdeLMNXSXRrwIb_Z8Redi8qXWLxFGm2QkcVc2hkxub-mmgUhh775O6d60SgYgqgNBjFecQZeEs8Uj02sRK92Kp7xXdFp8F7R5yPINvPrmnmYNkcLw6Jc9YxGGvoZgOOAQzzEb5AMVS/s4032/IMG_2150.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh83L_m2kMzOqNyP-UpqMj-QIQCsmo9l49W4lxQPbGtWcybGAZdeLMNXSXRrwIb_Z8Redi8qXWLxFGm2QkcVc2hkxub-mmgUhh775O6d60SgYgqgNBjFecQZeEs8Uj02sRK92Kp7xXdFp8F7R5yPINvPrmnmYNkcLw6Jc9YxGGvoZgOOAQzzEb5AMVS/s320/IMG_2150.jpeg" width="240" /></a></div><p></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-50969823281524373202022-11-18T13:12:00.002-08:002022-11-18T13:12:42.807-08:00Thanksgiving Charcuterie Boards<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49RTyvi1p4tpfdRl7XkwGxYyLoqFL62NVqP36Qg4hn33wUvXD10hgO9wzLfPlifu2mI6pbhyxF-kecboJ0RGn3QLXso8gl9cwz9IMHRDdw_eJp3WgHL6mNLlAcNkr16bX_dbBoX5lx7KVQWx07cVRYLMvBf5VNW3DWOHV05PhD9z0GSuywCZaSg/s2048/91804575-ED63-413A-A08F-46DD3E28AA33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49RTyvi1p4tpfdRl7XkwGxYyLoqFL62NVqP36Qg4hn33wUvXD10hgO9wzLfPlifu2mI6pbhyxF-kecboJ0RGn3QLXso8gl9cwz9IMHRDdw_eJp3WgHL6mNLlAcNkr16bX_dbBoX5lx7KVQWx07cVRYLMvBf5VNW3DWOHV05PhD9z0GSuywCZaSg/w400-h400/91804575-ED63-413A-A08F-46DD3E28AA33.jpg" width="400" /></a></div><div><br /></div>Here are some fun and festive Thanksgiving food ideas without making a huge turkey dinner.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ba7-rr8PtYfZU-4LvFyqCU1YYa4omY6g-bvIZXheFJT1LDbs4erBGeHra0UGHrIHZC6P6XyJ26hi_8wl1Tu3vARuzG6Jcxw1qVI_VmWeampv-MAAUOsI9Azgk9Tf00XAMU2wbJxAoSScyqQeGczKXximxtwmR4EO2535GrMRrqJCz37FawRI4w/s2048/IMG_1693.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ba7-rr8PtYfZU-4LvFyqCU1YYa4omY6g-bvIZXheFJT1LDbs4erBGeHra0UGHrIHZC6P6XyJ26hi_8wl1Tu3vARuzG6Jcxw1qVI_VmWeampv-MAAUOsI9Azgk9Tf00XAMU2wbJxAoSScyqQeGczKXximxtwmR4EO2535GrMRrqJCz37FawRI4w/w400-h300/IMG_1693.JPEG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: First, map out and decorate your table. Just pull each tray off of it as you prepare the food.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbBFlyA2d1xq6MM9Se4HZkwQwhFSlpeQ3ZIvEAbz3OAlO8g9WgdKsX3avvfewAjvgDx1r1c-YAXfAOlK4yZQlx32sjrHRAwAkecrm2AAjmFXXT_2gBfj7YSzgAlEakY15FPWSVnRnNRcx1fG5uDPLnS-c6tD8GvQUBBy-dhv846qEJC36BFx5bA/s1783/IMG_1760.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1763" data-original-width="1783" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbBFlyA2d1xq6MM9Se4HZkwQwhFSlpeQ3ZIvEAbz3OAlO8g9WgdKsX3avvfewAjvgDx1r1c-YAXfAOlK4yZQlx32sjrHRAwAkecrm2AAjmFXXT_2gBfj7YSzgAlEakY15FPWSVnRnNRcx1fG5uDPLnS-c6tD8GvQUBBy-dhv846qEJC36BFx5bA/w400-h395/IMG_1760.JPEG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: Turkey Charcuterie Board</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Turkey Charcuterie Board</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients: </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Large round butter crackers (14 or so crackers)</div><div class="separator" style="clear: both; text-align: left;">Various thinly sliced deli meats of your choice, such as salami, peppered salami, and soppressata</div><div class="separator" style="clear: both; text-align: left;">Crostini slices</div><div class="separator" style="clear: both; text-align: left;">Sliced cheddar cheese</div><div class="separator" style="clear: both; text-align: left;">Sliced Colby Jack cheese</div><div class="separator" style="clear: both; text-align: left;">Parmesan crisps</div><div class="separator" style="clear: both; text-align: left;">Bosc pear</div><div class="separator" style="clear: both; text-align: left;">Two candy eyeballs</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">First layer:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place large round butter crackers and place them around the outer rim of a round serving platter. Top the butter crackers with thinly sliced deli meat (such as salami or soppressata). </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Second layer:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place a layer of crostini slices on top of the meat. Use leaf cutters like <a href="https://www.amazon.com/gp/product/B017Z802RK/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1" target="_blank">these (found on Amazon)</a> to cut cheese slices into leaf shapes. Place the leaf-shaped cheese on top of the crostini slices. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Third layer:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place a layer of another type of sliced deli meat on top of the leaf-shaped cheese, being careful not to completely cover the leaf shapes. Cut square Colby Jack cheese slices into four equal parts to make four cheese squares per slice. Place these on top of this layer of deli meat. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fourth layer:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place another layer of sliced deli meat on top of the Colby Jack squares (I used peppered salami this time). Place Parmesan crisps on top of the sliced deli meat. Break the crisps to fit, if desired.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Turkey Body:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Decide which side of the pear you want to be the front. Place it on the platter and see how it sits. If necessary, cut a slice off of the curved portion of the back of the pear so the turkey sits up the way you want it to, and so it doesn't roll around.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Using a sharp knife, cut a slice of cheddar cheese into a small triangle for the beak and cut out the legs and feet to your desired shape. Use a little deli meat for a wattle. I used a little white Betty Crocker cupcake icing to get the eyeballs, beak, and wattle to stick to the pear. You could also use some corn syrup. Simply place the legs/feet onto the platter under the pear/turkey body. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Chill until ready to serve.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0wIWhR_uAjD7R8rVznMe1NHNDSBwifch7ZvM3esdlEZDhDOP46gXgKF9-7R2DsnqT7w549VEwLLxxCSm44oVl7dppIKnEhO4UA9-VO7dDSKJ7QzBIoodUzqU88KP9GPxpMR1OoU4yWBQzQgo_HOefePjx2qoD8xUrjRK7zzID3rX_BRoDDpqhIw/s2048/IMG_1776.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0wIWhR_uAjD7R8rVznMe1NHNDSBwifch7ZvM3esdlEZDhDOP46gXgKF9-7R2DsnqT7w549VEwLLxxCSm44oVl7dppIKnEhO4UA9-VO7dDSKJ7QzBIoodUzqU88KP9GPxpMR1OoU4yWBQzQgo_HOefePjx2qoD8xUrjRK7zzID3rX_BRoDDpqhIw/w400-h300/IMG_1776.JPEG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: I made a basic veggie platter with broccoli, jicama, grape tomatoes, cauliflower, sugar snap peas, baby carrots, black olives, and green olives with ranch dip.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvr---9FXtmKEH24ziE5GLwhHpxuHRcjDQGGcn4Kjm4v7-g3lIuWsN69ZpHnsYB2Vhu7V7o5AOj_vx-ZcEPobqPE-A0ckb5jQp7kqOBFVuKnNFjDHrkjTU8kj1IjlsnITHujww3l4_DcVvLkrvRdecQkhygX0_0BpUKkjIvnnRbR-ODTvBzy_hEg/s2048/IMG_1796.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvr---9FXtmKEH24ziE5GLwhHpxuHRcjDQGGcn4Kjm4v7-g3lIuWsN69ZpHnsYB2Vhu7V7o5AOj_vx-ZcEPobqPE-A0ckb5jQp7kqOBFVuKnNFjDHrkjTU8kj1IjlsnITHujww3l4_DcVvLkrvRdecQkhygX0_0BpUKkjIvnnRbR-ODTvBzy_hEg/w300-h400/IMG_1796.JPEG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: I used chocolate hummus on one side and a store-bought yogurt fruit dip on the other. The fruits I used were pears, red and green apples, cutie oranges, red grapes, green grapes, strawberries, blueberries, blackberries, raspberries, golden berries, and dried apricots. I started by covering the opening to hide the aluminum foil within the cornucopia. See below for instructions on how I made the cornucopia.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMufFvBIbRgosfumaCkpSVNUUBj8p2Ua7OGn5glWxZj-uOF-uHNCwb4uyt_NRP1Omq3_efUg4mR2vVnFypHrWLMiHzLD1ppgNezTdu67epGtPiKbejl_rYzXygA4mo9itzlTjretTwXzSEqY7bzEK-nXrtGyocDoszlPSQhS0o-j6o_Hca0U3BA/s2048/IMG_1817.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMufFvBIbRgosfumaCkpSVNUUBj8p2Ua7OGn5glWxZj-uOF-uHNCwb4uyt_NRP1Omq3_efUg4mR2vVnFypHrWLMiHzLD1ppgNezTdu67epGtPiKbejl_rYzXygA4mo9itzlTjretTwXzSEqY7bzEK-nXrtGyocDoszlPSQhS0o-j6o_Hca0U3BA/w400-h300/IMG_1817.JPEG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxCYkbgtPApBByeY0NEE5EHJoQXesyRkbiym_8x-CAwDbwz9rrllzC2BBeDB9iMC9xOcD-gHCDryj9KXyZJDVcKdhNOj32-urNx3rH1vmWRgDxaEY1RnyIayTSz6iFXCXocaWmZO0wrQAhCCRGKYvx5rC3E8UafilpH7NGzB0u6pHbxRqim4JUA/s2048/IMG_1894.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxCYkbgtPApBByeY0NEE5EHJoQXesyRkbiym_8x-CAwDbwz9rrllzC2BBeDB9iMC9xOcD-gHCDryj9KXyZJDVcKdhNOj32-urNx3rH1vmWRgDxaEY1RnyIayTSz6iFXCXocaWmZO0wrQAhCCRGKYvx5rC3E8UafilpH7NGzB0u6pHbxRqim4JUA/w400-h300/IMG_1894.JPEG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Cornucopia</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Aluminum foil</div><div class="separator" style="clear: both; text-align: left;">Cooking spray</div><div class="separator" style="clear: both; text-align: left;">4-5 cans seamless crescent dough sheets (not pre-cut)</div><div class="separator" style="clear: both; text-align: left;">Pizza cutter or kitchen shears.</div><div class="separator" style="clear: both; text-align: left;">Various fruits and fruit dips</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Using aluminum foil, form the shape of a cornucopia. Once you have achieved your desired shape, place the foil mold on a baking sheet, and spray the aluminum foil mold with cooking spray.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Using seamless crescent dough sheets (not pre-cut), cut the dough into strips using a pizza cutter.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Twist each strip of dough, if desired, to give the cornucopia more texture. Wrap the dough strips one by one around the foil mold, starting at the back and working your way to the front. Make sure to avoid any gaps.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Repeat until the cornucopia is completely covered. Braid some of the strips and use them to decorate the opening of the cornucopia.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake the cornucopia at 350 degrees F, rotating during baking, if necessary, until it is evenly browned. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cool the cornucopia completely before placing it on your serving tray and arranging the fruit and fruit dips.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkFG9vl0eDJQYeKTYaDiSU2RaoNLvDPjTlgpYVJQ4LoFkDuvVSslHmkgZToKtsaYL2wS9OJTj6Su0q2x6_zFpQgHi89L6bXsOyp52tWf2_K-S4W-eycbHzZMZiKMkowvyWRHWXytqjdJIztubEgkleRWElvJ5KU2zfK2gxa69P0h3taPhSUZkig/s2048/IMG_1820.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkFG9vl0eDJQYeKTYaDiSU2RaoNLvDPjTlgpYVJQ4LoFkDuvVSslHmkgZToKtsaYL2wS9OJTj6Su0q2x6_zFpQgHi89L6bXsOyp52tWf2_K-S4W-eycbHzZMZiKMkowvyWRHWXytqjdJIztubEgkleRWElvJ5KU2zfK2gxa69P0h3taPhSUZkig/w400-h300/IMG_1820.JPEG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsENhiZafuqXhxnUrxc2FkrSisZmSdwPC7PJsEppta0QM1oEEErXRaBae7ft89s3Www6eQUL2VbKoRliXIZYCs7KbqApvrhuKFWigIDCs-gedYCGirhiKIlxq7ENGm1yLQ7R6ZixxI3eL1to0FcHh9z5XBksx4xzIjjm-BDoYTlN_xBfOugD0Mg/s2048/IMG_1829.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsENhiZafuqXhxnUrxc2FkrSisZmSdwPC7PJsEppta0QM1oEEErXRaBae7ft89s3Www6eQUL2VbKoRliXIZYCs7KbqApvrhuKFWigIDCs-gedYCGirhiKIlxq7ENGm1yLQ7R6ZixxI3eL1to0FcHh9z5XBksx4xzIjjm-BDoYTlN_xBfOugD0Mg/w400-h300/IMG_1829.JPEG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Above: I purchased some cinnamon swirl, honey rye, and cranberry orange bread from a local bakery. I cut them into smaller pieces and served them alongside some homemade freezer jams (peach, strawberry, and pear). I also had butter on the side for anyone who wanted it.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-xD0Y-2bPhQd7ZAYzaFqLBXH_XNkDO7dwVze6RFcCLKqcSX1u8awyGthnUztknF96c7aWRV9x7fmmco9P9dOwp2HmOp62VZ9qkWHtqg3cphhbmh0tiR4v7HT7Hbu58wdVPrRqRBU64ua2xarBQFQDugmzvubjYiWkU59vtwJMk-mLpz-sEGYXw/s1785/IMG_1834.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1785" data-original-width="1761" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-xD0Y-2bPhQd7ZAYzaFqLBXH_XNkDO7dwVze6RFcCLKqcSX1u8awyGthnUztknF96c7aWRV9x7fmmco9P9dOwp2HmOp62VZ9qkWHtqg3cphhbmh0tiR4v7HT7Hbu58wdVPrRqRBU64ua2xarBQFQDugmzvubjYiWkU59vtwJMk-mLpz-sEGYXw/w395-h400/IMG_1834.JPEG" width="395" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Above: This tray had various fall-inspired treats. Maple leaf cookies, white yogurt-dipped pretzels, pumpkin-shaped candies, apple cookies, pumpkin cookies, fall Werther's caramels (cinnamon, caramel apple, and pumpkin spice), and some sliced apples with caramel dip.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPxxxWK2Wljvxoa5qW_lgvUFGqpMYnOs1cQLMjh8ULPAxKL6AdQOVduxg7op0Z7QHAbmLgFrCjCvDc5aR3VU1WF9et8ieRJZ4hPngMz3ool-ZUb1H_Pjb0XKbItO6K3c5E1W1AObvh0Wt0T9uYkNnYYLv6NeQ-UNfOPm2hfd4GWYq9rYq_ryBCw/s1943/IMG_1850.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1619" data-original-width="1943" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPxxxWK2Wljvxoa5qW_lgvUFGqpMYnOs1cQLMjh8ULPAxKL6AdQOVduxg7op0Z7QHAbmLgFrCjCvDc5aR3VU1WF9et8ieRJZ4hPngMz3ool-ZUb1H_Pjb0XKbItO6K3c5E1W1AObvh0Wt0T9uYkNnYYLv6NeQ-UNfOPm2hfd4GWYq9rYq_ryBCw/w400-h334/IMG_1850.JPEG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8uLYYs4fbqwU5XD8lOtyuBUYuQCpbBglfCzIm6NakeWai-oRdXNAmmnsBIQiGrXlF0Tghg4U7e8fcKisEzhG7Pd0mdidsgcxV_6afhWBzfJNFZxABCLBUfVcp4vDqI-RRC1QeCEOplagxpZ7wvfXA3pTfttr_NYzFxTGZeQyZUWtpQ1sGFd62g/s488/IMG_1883.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="351" data-original-width="488" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8uLYYs4fbqwU5XD8lOtyuBUYuQCpbBglfCzIm6NakeWai-oRdXNAmmnsBIQiGrXlF0Tghg4U7e8fcKisEzhG7Pd0mdidsgcxV_6afhWBzfJNFZxABCLBUfVcp4vDqI-RRC1QeCEOplagxpZ7wvfXA3pTfttr_NYzFxTGZeQyZUWtpQ1sGFd62g/w400-h288/IMG_1883.JPEG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: This tray had various pretzels with mustard, some mini quiches (spinach as well as egg and bacon), and some slow cooker meatballs.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIf8-2rNkRoykFaFFh-4mmSBohziT0wePbGongoSuku-McNm06VKEL9uV-AGoi8gFCvQbtsOy_y1o44B_yTK0R1WCpdv80kKPxno-uIZFinCIHbWVFKy7-d9B20TypXSbWdH8eUfhF2WiAVGaMWuAdmiqlu98T-RjC0f5PztGBEO24ALJzWUwU2w/s2048/IMG_1866.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIf8-2rNkRoykFaFFh-4mmSBohziT0wePbGongoSuku-McNm06VKEL9uV-AGoi8gFCvQbtsOy_y1o44B_yTK0R1WCpdv80kKPxno-uIZFinCIHbWVFKy7-d9B20TypXSbWdH8eUfhF2WiAVGaMWuAdmiqlu98T-RjC0f5PztGBEO24ALJzWUwU2w/w400-h300/IMG_1866.JPEG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxERNrSkVKCmUNy11vqEvnnUnRdzyxI7OuDS4pbBfvx4xJOwdtmkp_CJrue3YVix4U7W5lUp3ltJLc4nd8mhWo9V4FT_ruWbnyeqAEMayG-xycQSnDQV0Ebb3caSMloGjPkpdPJMlFiXf1HULfXFehFQ70ZLlHgzDqgV8HhLqxZLJ9oxdX8N_yiA/s2048/IMG_1873.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxERNrSkVKCmUNy11vqEvnnUnRdzyxI7OuDS4pbBfvx4xJOwdtmkp_CJrue3YVix4U7W5lUp3ltJLc4nd8mhWo9V4FT_ruWbnyeqAEMayG-xycQSnDQV0Ebb3caSMloGjPkpdPJMlFiXf1HULfXFehFQ70ZLlHgzDqgV8HhLqxZLJ9oxdX8N_yiA/w400-h300/IMG_1873.JPEG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsDa4U8BAVmrLfP4EY7lgXVYHfXc078iZGdhtVcs7DjxHVIdMyzEije11eAY6K0vCUqGJUeK2slZ0JVy8Ny_1owPOfHDUIaDXlJl5Ul3a3kywcP3Tujrcnx9ZklBqNIZ_fdKOkOTDr3Nb6siB32HAI1nNu8ckj2I0A9dZlh1sNiAq2fW1E7tuQw/s2048/IMG_1880.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsDa4U8BAVmrLfP4EY7lgXVYHfXc078iZGdhtVcs7DjxHVIdMyzEije11eAY6K0vCUqGJUeK2slZ0JVy8Ny_1owPOfHDUIaDXlJl5Ul3a3kywcP3Tujrcnx9ZklBqNIZ_fdKOkOTDr3Nb6siB32HAI1nNu8ckj2I0A9dZlh1sNiAq2fW1E7tuQw/w400-h300/IMG_1880.JPEG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJDvJpux8P8AjZ40mHUYqZEO4ebSiYSSjWm4ehFF8hsvC8PjIer4KMjhkTLYGjnacL4WZMqujiMbXeaJnrb99pJ04FiEdqcoF3QKKFP2b8X20wq53g35z5uTTdH2YViRkZqUAml1GRPpjcPTHWGXr0nYsCa-7i9jlLZjV5zLKIcZM6kvJmk_gDA/s1170/IMG_1984.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="964" data-original-width="1170" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJDvJpux8P8AjZ40mHUYqZEO4ebSiYSSjWm4ehFF8hsvC8PjIer4KMjhkTLYGjnacL4WZMqujiMbXeaJnrb99pJ04FiEdqcoF3QKKFP2b8X20wq53g35z5uTTdH2YViRkZqUAml1GRPpjcPTHWGXr0nYsCa-7i9jlLZjV5zLKIcZM6kvJmk_gDA/w400-h330/IMG_1984.JPEG" width="400" /></a></div>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-80178137859879183722022-11-18T11:58:00.003-08:002022-11-18T11:58:42.099-08:00My Boys' Favorite Pasta<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilS1dedf_wSONVcv3aUu-PXhP4WC8-X3qPacneqGZfDsqV2doM6o7ESXifTHhKDCwFXfXr0LsHCZzoDmaiodMTVvZicTRYce4xNlwQo7Wkc0Yfw4_1dnp-dtq6MntWC9gkakMo3yk2QXyXuKyOTvtR9qr6oSIgsEEb05DcoEs1ul9LRM8ruiFg4Q/s5184/IMG_9711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilS1dedf_wSONVcv3aUu-PXhP4WC8-X3qPacneqGZfDsqV2doM6o7ESXifTHhKDCwFXfXr0LsHCZzoDmaiodMTVvZicTRYce4xNlwQo7Wkc0Yfw4_1dnp-dtq6MntWC9gkakMo3yk2QXyXuKyOTvtR9qr6oSIgsEEb05DcoEs1ul9LRM8ruiFg4Q/w400-h266/IMG_9711.JPG" width="400" /></a></div><br /><span style="font-family: arial;"><br /></span><p></p><p><span style="font-family: arial;">I have shared this recipe before <a href="https://familyfoodiefun.blogspot.com/2014/04/slow-cooker-chicken-pasta-sauces.html" target="_blank">here</a>, but it was shared with another recipe and never got the spotlight it deserved. So, here it is again with the highlight it deserves!</span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8_Tc-M60fXdr8op23b_4FX2zYLKSjOmw8g6iKg4ngGPDOCS5evK7CWYfAz2aX07eVbKoKMOWRmTsBb7SrdbGryI0Rj_PPS6IMTFp_HbfcsMbXCOUEvqmJEzWcepzwykL0DdD85HbumBeRsVYJSpJt4FYenoW6Pdvw4YV5mO5YTD61CCmgn9Okw/s5184/IMG_9720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8_Tc-M60fXdr8op23b_4FX2zYLKSjOmw8g6iKg4ngGPDOCS5evK7CWYfAz2aX07eVbKoKMOWRmTsBb7SrdbGryI0Rj_PPS6IMTFp_HbfcsMbXCOUEvqmJEzWcepzwykL0DdD85HbumBeRsVYJSpJt4FYenoW6Pdvw4YV5mO5YTD61CCmgn9Okw/w400-h266/IMG_9720.JPG" width="400" /></a></p><p style="text-align: right;"><br /></p><p><span style="font-family: arial;"><b style="background-color: #fefdfa; color: #333333; font-size: 13px;">Chicken Bacon Penne Pasta</b><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">Ingredients:</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">2-3 chicken breast halves</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">1 bottle favorite marinade (I like Kroger's Herb & Garlic 30 minute marinade, 12 fl oz)</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">1 lb. thick-cut bacon, cooked and diced</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">2 cups heavy cream</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">1 tsp. black pepper</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">1 tsp. salt (or more or less, to your taste)</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">1/2 cup (1 stick) butter</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">1 teaspoon garlic, minced</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">1/2 cup shredded Parmesan, and additional 1/4-1/2 cup for sprinkling on top</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">1 (16 oz) package) penne pasta</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">Directions:</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">Place chicken and marinade in slow cooker. Heat on low for 6 hours, or until done. Shred chicken.</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">Cook penne pasta according to package directions.</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">In a small pan, whisk cream, pepper, butter, and garlic. Heat slowly.</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">Combine chicken, bacon, pasta, and sauce. When combined, stir in 1/2 cup shredded Parmesan cheese. Sprinkle with additional Parmesan cheese, to taste. </span></span></p><p><span style="font-family: arial;"><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">If desired, bake this pasta in a 9x13 pan in a 350 degree F oven for about 20 minutes, or until the cheese has melted and the pasta is warm and bubbling throughout.</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">Source: I got this from my old neighbor, Emily Tanner. I believe she got it from another neighbor. So, pass it on and enjoy!</span><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><br style="background-color: #fefdfa; color: #333333; font-size: 13px;" /><span style="background-color: #fefdfa; color: #333333; font-size: 13px;">Notes: This recipe can be baked or not. It tastes great both ways. This pasta is also freezer friendly. I freeze it in a 9x13 aluminum pan, let it thaw in the fridge overnight, and then bake it in a 350 degree F oven, covered with aluminum foil, until thawed (about 40-60 minutes). Remove the foil and continue to bake for another 20-30 minutes, or until the cheese is melted and it is warm and bubbling throughout.</span></span><br style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;" /></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-35473427811237949742022-10-03T18:51:00.001-07:002022-11-18T12:00:41.309-08:00Pirate Dinner!<p>I decided to do some themed dinners for Halloween. Here is my first (which I actually broke up into two dinners over two separate nights). But who doesn't love a good pirate theme?</p><p>The first night, I served the watermelon pirate ship, crab sandwiches, "fish and chips", and chocolate malt ball cannonballs.</p><p>The second night, I served the meatballs, veggie desert island, and pirate gold treasure.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fqDh5T6bDo_azL2ZYBOtTYRnqKowoi26bDaP9s-uiUl-cAOyyvvUF1trpyJBIeG4Gweyn2D5RoFr8ccNMnd9WHs8coyJFMOD0aZ_stWQgzDNo1Wg1QdMn-cjUzLz7p2c0lEH7z-vZjDkkR-rcvrTq2NcqyzXt7M9BGfA-EQj3JQG4_Rf0FQKOw/s2048/E84B5E77-422D-437E-9CA4-4376B2C1FA01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fqDh5T6bDo_azL2ZYBOtTYRnqKowoi26bDaP9s-uiUl-cAOyyvvUF1trpyJBIeG4Gweyn2D5RoFr8ccNMnd9WHs8coyJFMOD0aZ_stWQgzDNo1Wg1QdMn-cjUzLz7p2c0lEH7z-vZjDkkR-rcvrTq2NcqyzXt7M9BGfA-EQj3JQG4_Rf0FQKOw/w300-h400/E84B5E77-422D-437E-9CA4-4376B2C1FA01.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: First up is the hardest and most time-consuming part of the dinner. After this, everything is easy. Get an oval-shaped watermelon and cut off the top. Use the top to cut into small rectangles to make the sails. Use bamboo skewers to skewer the watermelon rectangles to make the sails. Scoop out the watermelon with a melon baller. You can have just watermelon balls, or you can also add grapes as well. I used some white yarn for the rigging. I also carved a skull and crossbones into the front sail. You could also print a pirate flag and just attach it to the top of one of the bamboo skewers.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEINqJFSVqn9cJrjROHj84rqyo06Uj5XshRuRmuPlJKrhDD66HnZgF9vjUs5_L9iEnxUo4yJNRXFjV0fFJ-iFIXSwu3VvWA_KBNCfP00vg3ph_ljeXmIDkdmJeeglxfmMjVUQVJDQLl0UdZV0sMP1QBQlTIiV31gTW67MZ0UL-TmzczEL9TrGhxw/s4032/C663A6EA-9AFA-4527-A627-A84FCFDFC277.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEINqJFSVqn9cJrjROHj84rqyo06Uj5XshRuRmuPlJKrhDD66HnZgF9vjUs5_L9iEnxUo4yJNRXFjV0fFJ-iFIXSwu3VvWA_KBNCfP00vg3ph_ljeXmIDkdmJeeglxfmMjVUQVJDQLl0UdZV0sMP1QBQlTIiV31gTW67MZ0UL-TmzczEL9TrGhxw/w300-h400/C663A6EA-9AFA-4527-A627-A84FCFDFC277.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: Watermelon skin is not easy to carve. So, you might just prefer printing up a pirate flag and attaching it to a bamboo skewer.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0Gzfx6cK88Fax4NYTR4yyKXpoqYpbUqWB56x-pZSO_p4gociOmHVQFdVXa4Ijpqqb3lWTV2b7QqRDZMU5mmV3qSnrpK44lt49wHRZCF_C8CpYTFqGHZuG7fTFMyjWRyUQ4dkxc_LfocLZ6F2aovg36-z6n7ZrVuMxTZR4SWvA83o_Q7OAn41JQ/s4032/F2BC9280-CC3A-48F6-982E-C8B272B607A3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0Gzfx6cK88Fax4NYTR4yyKXpoqYpbUqWB56x-pZSO_p4gociOmHVQFdVXa4Ijpqqb3lWTV2b7QqRDZMU5mmV3qSnrpK44lt49wHRZCF_C8CpYTFqGHZuG7fTFMyjWRyUQ4dkxc_LfocLZ6F2aovg36-z6n7ZrVuMxTZR4SWvA83o_Q7OAn41JQ/w300-h400/F2BC9280-CC3A-48F6-982E-C8B272B607A3.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUhCy-sj6UKhvDd0lrEtfhsq-9o54q2lxGmeH9-Ys6AURVbj4k3eGVRRIDs6WflyXcwc1Zyo_iScIdO3aS2LsLO8aNSKxe_ooUCSJfZc0VjUrkftYeIeUzv6iGvU61xJJXMVUM-9fX0NtyiMBz6kWEAcDru8cZZtZ-V_YFwyEXQCXp_iv8RPj9Yg/s4032/5BF4E5CF-89C5-4594-8D91-0BE71E35B9A1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUhCy-sj6UKhvDd0lrEtfhsq-9o54q2lxGmeH9-Ys6AURVbj4k3eGVRRIDs6WflyXcwc1Zyo_iScIdO3aS2LsLO8aNSKxe_ooUCSJfZc0VjUrkftYeIeUzv6iGvU61xJJXMVUM-9fX0NtyiMBz6kWEAcDru8cZZtZ-V_YFwyEXQCXp_iv8RPj9Yg/w300-h400/5BF4E5CF-89C5-4594-8D91-0BE71E35B9A1.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8TqiDV24TDid4Xyf1D9NUwOUhGiwqznCvgqSPrGpkqqwdLuzkZ4580TDN_0Dk0arXetee1j2dhQvK80zGxARWtaHKBxdGe4rdsJ6sGxrj2j1-88b-Ua_GezXRv7A2hPigSmH3ZEhJLdRx1rPsvr9rXhlpvJjeqZGyDzaCYFox02V1blvN9dm5g/s4032/D3E1D1AA-A295-4B8C-A4E4-BEEEAB3A5576.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8TqiDV24TDid4Xyf1D9NUwOUhGiwqznCvgqSPrGpkqqwdLuzkZ4580TDN_0Dk0arXetee1j2dhQvK80zGxARWtaHKBxdGe4rdsJ6sGxrj2j1-88b-Ua_GezXRv7A2hPigSmH3ZEhJLdRx1rPsvr9rXhlpvJjeqZGyDzaCYFox02V1blvN9dm5g/w300-h400/D3E1D1AA-A295-4B8C-A4E4-BEEEAB3A5576.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: Make a palm tree out of a green bell pepper top and a peeled carrot stick. All of the ideas for this that I saw had the palm tree sticking out of a stiff cheeseball shaped like an island. That was my original plan, but we had a heavy eating weekend and I decided that the last thing I needed was a cheeseball, so instead, I decided to prop up my carrot and bell pepper palm tree in some light ranch dressing that I already had on hand. However, I had to create a wedge underneath the dressing so the carrot didn't keep falling over. It was a huge pain and I don't recommend it. Ha ha! Stick to the cheeseball, if you plan to do this.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GFWa74_gAyz1In4fEhVL_Ywx97c649T9z-nh1h9ld5Y3jCwSjXYviUma0ZHKKjbwKqpjpdXq72aQDKJt0PjK1YfqPU4uolL9j8Sx-yQ5jRGQLr_NIvYN4GJwxkD97ht5SDBw9SdQNXNGezClI6nwxL18U-3bwT2cth3fA-dwdvJ0E3giPywJvQ/s4032/79A50927-FAA6-4E7E-B52D-8184CF0F9576.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GFWa74_gAyz1In4fEhVL_Ywx97c649T9z-nh1h9ld5Y3jCwSjXYviUma0ZHKKjbwKqpjpdXq72aQDKJt0PjK1YfqPU4uolL9j8Sx-yQ5jRGQLr_NIvYN4GJwxkD97ht5SDBw9SdQNXNGezClI6nwxL18U-3bwT2cth3fA-dwdvJ0E3giPywJvQ/w300-h400/79A50927-FAA6-4E7E-B52D-8184CF0F9576.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: Awwww, that palm tree was a huge pain, but it looks cute though, doesn't it?</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXau-X78035MJZ2ntUP3aXLwqimVK055yaAOG4FTYfDz9SOez53n6pKYbPX2HSws0zZkSOBbisytkY0yJBO4bs09mPGT99ODE9XH2i2rcftey9XSGpQY_cYPhT1oLWmfc_VSbqxDRa9jQ11vP7Y76HE-QTHcb3sfVRc4fV8g4S5l7WtmpUnaRI0A/s4032/2AC53AA6-123F-479D-A105-3A5F9EE91A90.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXau-X78035MJZ2ntUP3aXLwqimVK055yaAOG4FTYfDz9SOez53n6pKYbPX2HSws0zZkSOBbisytkY0yJBO4bs09mPGT99ODE9XH2i2rcftey9XSGpQY_cYPhT1oLWmfc_VSbqxDRa9jQ11vP7Y76HE-QTHcb3sfVRc4fV8g4S5l7WtmpUnaRI0A/w400-h300/2AC53AA6-123F-479D-A105-3A5F9EE91A90.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: Fish and Chips. Goldfish crackers and Ruffles potato chips. You could layer these in one bowl together, or if you have picky eaters (like I do), you could serve them in two separate bowls.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsAYyB6k_2pFnN2mGGVbiVSX4NAw4PEhrthzsy6tprhCYH7eVgFlwFR65qL0cwEuJiJjkje3q8p_xkmK66sL-5RksP0eFhaS1UWF1ik0xVEj9f1lTBnSYqeAsqi8UYAY29BD7Hxt-lo5PAaJa9dDHMYQmD-pEb2tF8tu2-dmsNnaY1k2fhzrmaw/s4032/CA8122AC-0551-4423-BDC3-1F135C0C1B27.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsAYyB6k_2pFnN2mGGVbiVSX4NAw4PEhrthzsy6tprhCYH7eVgFlwFR65qL0cwEuJiJjkje3q8p_xkmK66sL-5RksP0eFhaS1UWF1ik0xVEj9f1lTBnSYqeAsqi8UYAY29BD7Hxt-lo5PAaJa9dDHMYQmD-pEb2tF8tu2-dmsNnaY1k2fhzrmaw/w300-h400/CA8122AC-0551-4423-BDC3-1F135C0C1B27.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: I used frozen homestyle meatballs cooked on low for 4 hours in my slow cooker with 1 cup grape jelly and 1 cup barbecue sauce for these "cannonballs".</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfsuEWJpoIb9jpDtGeN41PsGe1W8TNcfwKM9TtiE4Yn2CXiPmIgDEPgxyM6dFSMPy9xS1rwHJxO8z4rcr9I65cJb2_g3Q96Zm6IHWNvjWzKHKD5qRfF3IT5Vct6k31EeBihPWqMc8m3z5fAE9DQtB43oyWiGeF8h-AfAr19JwqdQhOsrYKQkw-Q/s4032/81CB6D0B-D36D-43D0-AF03-AF8917997C5E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfsuEWJpoIb9jpDtGeN41PsGe1W8TNcfwKM9TtiE4Yn2CXiPmIgDEPgxyM6dFSMPy9xS1rwHJxO8z4rcr9I65cJb2_g3Q96Zm6IHWNvjWzKHKD5qRfF3IT5Vct6k31EeBihPWqMc8m3z5fAE9DQtB43oyWiGeF8h-AfAr19JwqdQhOsrYKQkw-Q/w300-h400/81CB6D0B-D36D-43D0-AF03-AF8917997C5E.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: Aren't these crab sandwiches adorable? Use croissants that come in this shape (rounded crescent). Put your favorite sandwich fillings inside. You could make an actual crab sandwich with crab salad. My picky boys wouldn't have eaten that though. So I used mayo, mustard, cheddar cheese slices, and turkey. I made the eyes by using a glue gun to glue googly eyes onto toothpicks.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjSXT2qlQVy0zPXK_BD7hX00RVXBSF3rOrzvQxmdx8EBZEVTS2x-BQ6lbwCd3-9LQnJcbfIQFbasmpcTv_-fgJwWPTtSRkusGQMEPidDCWxYYORYzscs-uy7WEHCyGlRo6mg2DWVE-AAf94N6z9fyHQHZ82Mck1XBnbjnqkKqU7tLu0YiRuNjWg/s4032/921D978D-E515-4604-879A-EA066B4D49E4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjSXT2qlQVy0zPXK_BD7hX00RVXBSF3rOrzvQxmdx8EBZEVTS2x-BQ6lbwCd3-9LQnJcbfIQFbasmpcTv_-fgJwWPTtSRkusGQMEPidDCWxYYORYzscs-uy7WEHCyGlRo6mg2DWVE-AAf94N6z9fyHQHZ82Mck1XBnbjnqkKqU7tLu0YiRuNjWg/w300-h400/921D978D-E515-4604-879A-EA066B4D49E4.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: They turned out so cute! Those eyes gave them such personality! Ha ha!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiuFvt75cSNpFL1QZ7GTjUq-iQ31kCDiYZiEsDblSrp53fAURcXL3-iLtof5X-P6Htm7N6DSjO7mEJgCg44vTf8bzVscwbPfV-xrzhLnztm1O_SjqtzvZeZ8RDEADu_YosOXcc9Yl1CTjpizRtwFMEUdWv5XTBTPm0UsMZyf_ab71vSiUtT_tfw/s4032/D8BBC2A8-6072-4520-B3CE-113D28F55A3B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiuFvt75cSNpFL1QZ7GTjUq-iQ31kCDiYZiEsDblSrp53fAURcXL3-iLtof5X-P6Htm7N6DSjO7mEJgCg44vTf8bzVscwbPfV-xrzhLnztm1O_SjqtzvZeZ8RDEADu_YosOXcc9Yl1CTjpizRtwFMEUdWv5XTBTPm0UsMZyf_ab71vSiUtT_tfw/w300-h400/D8BBC2A8-6072-4520-B3CE-113D28F55A3B.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: Dessert was super easy. Get your favorite gold-wrapped candies and voila! Pirate's gold or buried treasure! Whatever you prefer to call it!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHgTl1wZflg8lJc3LUR6xTT7HFHbCER6zHZ5M6rLQt2b4nK9O0epkydi4kviCZPg9sLaSEuklmufG2_XBoDYc23oWEXPZmO97wcgMARy3nfIabnj5v-GUJivCNF7zQ00yUd9-zHwREEoyCeOseHc2OGniT8bic11_Jz7GgrvgpTyQMKhfBE9BYw/s4032/29801B3F-EC0B-4E5A-B49E-CE7D2FAC7172.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHgTl1wZflg8lJc3LUR6xTT7HFHbCER6zHZ5M6rLQt2b4nK9O0epkydi4kviCZPg9sLaSEuklmufG2_XBoDYc23oWEXPZmO97wcgMARy3nfIabnj5v-GUJivCNF7zQ00yUd9-zHwREEoyCeOseHc2OGniT8bic11_Jz7GgrvgpTyQMKhfBE9BYw/w300-h400/29801B3F-EC0B-4E5A-B49E-CE7D2FAC7172.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: You can have a second version of cannonballs and serve chocolate-covered malt balls for dessert.</div><p></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-74008372930070098862022-10-03T18:47:00.002-07:002022-11-18T12:00:04.897-08:00Halloween Charcuterie Boards<p>Some years, decorating and holidays seem like a big pain. Other years, I can't wait! So, instead of waiting, I start celebrating a month early! Enjoy these charcuterie boards I have made throughout September.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_66J8QN69fUaJIjyEGhGceBY15OVevEA9DkhKcPV9yJbvOO_u_1h8XyPdCNXxIUspKcdr02q5-fuXZgVMwkXZXbe5tXzz1G72VGY1GOhZDut70PbBFaMStYdYsel-ECWFsaMY5WTUaxKzSd9kJFd-ewYUm0s8VV9aWFhkp8CO7i8qgkw2jmy3w/s2888/48148D6A-0C5F-4999-A1DB-572A2599607D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2633" data-original-width="2888" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_66J8QN69fUaJIjyEGhGceBY15OVevEA9DkhKcPV9yJbvOO_u_1h8XyPdCNXxIUspKcdr02q5-fuXZgVMwkXZXbe5tXzz1G72VGY1GOhZDut70PbBFaMStYdYsel-ECWFsaMY5WTUaxKzSd9kJFd-ewYUm0s8VV9aWFhkp8CO7i8qgkw2jmy3w/w400-h365/48148D6A-0C5F-4999-A1DB-572A2599607D.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: I found this spider bowl at the Dollar Tree. I decided to focus on a black/dark-themed charcuterie board. Included here are Boar's Head Dark Chocolate Dessert Hummus, figs, dark chocolate dipped strawberries (the chocolate was tinted with black food dye), Oreos with chocolate filling, moondrop grapes, prunes, chocolate animal crackers, blackberries, blueberries, chocolate Twizzlers, dried blueberries, black licorice candies, dark chocolate Raisinets, and Brookside Dark Chocolate, Pomegranate Flavor.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCh_aBnfIe3VE3mVMYpVEU2BZ0tfVrCu3_LcDfsMgl2luja5WtOSA2sX6YPUzeetPx0COi66zEvfM_9-U0IlCLadhfXWhkuZ0PMCRiwLroFz6SefTvD9GwQGFywyfQh_OB_YjVfcBYkAGyIc58KVZgeBd5W13sl_Q1CuQCjFOq1wdQDnSppbqeog/s1834/38610679-F0E0-4CBC-9D16-F6E2A152AA89.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1834" data-original-width="1715" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCh_aBnfIe3VE3mVMYpVEU2BZ0tfVrCu3_LcDfsMgl2luja5WtOSA2sX6YPUzeetPx0COi66zEvfM_9-U0IlCLadhfXWhkuZ0PMCRiwLroFz6SefTvD9GwQGFywyfQh_OB_YjVfcBYkAGyIc58KVZgeBd5W13sl_Q1CuQCjFOq1wdQDnSppbqeog/w374-h400/38610679-F0E0-4CBC-9D16-F6E2A152AA89.jpeg" width="374" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: My focus for this one was to go with shades of black, purple, brown, and white. Included here are moon drop grapes, purple cauliflower, figs, dates, black olives, blue corn tortilla chips, sliced baguettes, beef jerky, Boar's Head Superiore Uncured Sopressata, MontChevre fresh goat cheese (blueberry vanilla), Boar's Head Uncured Peppered Salame, dark chocolate malt balls, blackberries, and another kind of blueberry cheese that I can't find the name of right now. Ha ha.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfjCtxX4Zd-IV8yCCWg0OX7OtYFKIkWEpzFQY5aqGLVm2izD_qzi4xlXlFxzdzCOTXTpdqIiHnIxp3hmnWUQvFc0aIdh3D3kN16aaOc2wcNHj5hoSkciSd5qPuyxEQt4i4WQ-XDRfjxBCm0emA4C7crEK2BrJOE8f27NGMfA3AY_HMCptMzNUfQ/s4032/F830F822-0D6F-42BE-84A8-C1EF43BBA13A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfjCtxX4Zd-IV8yCCWg0OX7OtYFKIkWEpzFQY5aqGLVm2izD_qzi4xlXlFxzdzCOTXTpdqIiHnIxp3hmnWUQvFc0aIdh3D3kN16aaOc2wcNHj5hoSkciSd5qPuyxEQt4i4WQ-XDRfjxBCm0emA4C7crEK2BrJOE8f27NGMfA3AY_HMCptMzNUfQ/w400-h300/F830F822-0D6F-42BE-84A8-C1EF43BBA13A.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: That's the blueberry cheese I can't find the name of. But these boards don't have to be recreated exactly. Just take inspiration from these and use your own favorite black, purple, brown, and white foods.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2IyqmUFcmUzyqFV_UvqJ0j5wj8A5aPzWWih3Tnsntpo4cDv9VTQTXt2TjR1To9QmE4BZ0MgSuBG7vX-yQaIhFPAWDKjjSFDaeJ8DefqdFgZayi49hd75Kjrj08KF7QLWGZxfQ_tzkf73i3cFOevXD7_JVQZoPaBtwL2pdly-mEorYOKVhizU5A/s4032/55233BCB-1A4B-437A-B314-E05AF5D906F3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2IyqmUFcmUzyqFV_UvqJ0j5wj8A5aPzWWih3Tnsntpo4cDv9VTQTXt2TjR1To9QmE4BZ0MgSuBG7vX-yQaIhFPAWDKjjSFDaeJ8DefqdFgZayi49hd75Kjrj08KF7QLWGZxfQ_tzkf73i3cFOevXD7_JVQZoPaBtwL2pdly-mEorYOKVhizU5A/w400-h300/55233BCB-1A4B-437A-B314-E05AF5D906F3.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: MontChevre fresh goat cheese (blueberry vanilla).</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhWKN1ytOe3pEW0FMo0XVeu9-4YlUCc2U_Onqo8btWZZd7No7mZ2KxQTicKHOT6TGFV2EF8P5y3h7NQInD_7aiNwIu11O9mk9GDOTo8H0t73hp0exO46eLfM0vQEgJaBNu3SIkMMoNQ0prcVu1pyPKFPLnz2HiRq3NAy0iUtQuxtGj1kNfCfp2rQ/s4032/64996018-DAF9-459B-8279-BAD55C5F7CCD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhWKN1ytOe3pEW0FMo0XVeu9-4YlUCc2U_Onqo8btWZZd7No7mZ2KxQTicKHOT6TGFV2EF8P5y3h7NQInD_7aiNwIu11O9mk9GDOTo8H0t73hp0exO46eLfM0vQEgJaBNu3SIkMMoNQ0prcVu1pyPKFPLnz2HiRq3NAy0iUtQuxtGj1kNfCfp2rQ/w400-h300/64996018-DAF9-459B-8279-BAD55C5F7CCD.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: Purple cauliflower, blue corn tortilla chips, purple carrots, salsa (in the black bowl to the side), cilantro ranch (green goddess dressing could also be used), and fig jam (it went with the charcuterie board above...it was fantastic with the crackers/baguettes, cheese, and salami).</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAd39o-nxIBrWV9KUwGnY90WIdqN95wv0X8L5Ng2ZN1WyNV8dZo5KiWeJCAC6a3UsSVuRoMIKE4EKM9iYKCQ-T6Lwbgrni1irsIt475sbzZDyS0a5BwQ6oylMLglHzyaKUEdCl3q-dy1waihpdvtF_1dhh-Q3xzX5fHSiGxUSqPAAU4MmX-FWjWg/s3024/B3032BBA-2F0E-429A-8836-9A7D38BCBF73.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2961" data-original-width="3024" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAd39o-nxIBrWV9KUwGnY90WIdqN95wv0X8L5Ng2ZN1WyNV8dZo5KiWeJCAC6a3UsSVuRoMIKE4EKM9iYKCQ-T6Lwbgrni1irsIt475sbzZDyS0a5BwQ6oylMLglHzyaKUEdCl3q-dy1waihpdvtF_1dhh-Q3xzX5fHSiGxUSqPAAU4MmX-FWjWg/w400-h391/B3032BBA-2F0E-429A-8836-9A7D38BCBF73.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: My theme here was orange and black foods. Included are orange Cheetos Puffs, black olives, Cuties orange segments, Halloween orange and black Oreos, Cheez-Its, blackberries, baby carrots, dark chocolate Raisinets, Goldfish crackers, Haribo Raspberries Gummi Candy (just the blackberry ones), chocolate Pocky Biscuit Sticks, and various Halloween trinkets (that I have had for years, but I cleaned first, of course!).</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xyy2iMjrjB8TsUMsQVUr_1AGFXi6k2A6ABgp3BF27iUNVKGK3rmuRH-N4WSmu9gaDwLZrP991RhZlH3qLj_KscdFs9Vjm_j2DE6ptxYN3Cw6l2hRL_S7pl7m3GwKWEbBQx9roy1FJFwKURyXCeznI67OUNAFKzg_xsv3awBj0M60FiSKg_qoYw/s4032/E35D724B-C66F-44A8-9763-EE39C8A36675.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xyy2iMjrjB8TsUMsQVUr_1AGFXi6k2A6ABgp3BF27iUNVKGK3rmuRH-N4WSmu9gaDwLZrP991RhZlH3qLj_KscdFs9Vjm_j2DE6ptxYN3Cw6l2hRL_S7pl7m3GwKWEbBQx9roy1FJFwKURyXCeznI67OUNAFKzg_xsv3awBj0M60FiSKg_qoYw/w400-h300/E35D724B-C66F-44A8-9763-EE39C8A36675.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3_hXtVK63WvMqg-s6Y8gw6LMS6qRqO6hcKqbTO9Buxj8D_gFOHHbkKJ5BlYGg5JvnygAweNIu0CvRrttFcSz2USUTXPnTUpDY55egNdWzlln8axIs_AZ-zHauyjAcfV_IfYQg7_ap0p4GbzFmPIXaPPVAE0RCNBmUuG0_Fhy8X3nedP9fFd38w/s4032/70A92D00-7F8E-4035-91C4-B80877FA5EBB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3_hXtVK63WvMqg-s6Y8gw6LMS6qRqO6hcKqbTO9Buxj8D_gFOHHbkKJ5BlYGg5JvnygAweNIu0CvRrttFcSz2USUTXPnTUpDY55egNdWzlln8axIs_AZ-zHauyjAcfV_IfYQg7_ap0p4GbzFmPIXaPPVAE0RCNBmUuG0_Fhy8X3nedP9fFd38w/w400-h300/70A92D00-7F8E-4035-91C4-B80877FA5EBB.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TtbR8V8NOsr-4TkNOMDBpdl0BZV3yjZ0x6eLYdhW6tZsrNMLgTfv1LjJta9LKdmtv2_RAoDG3vYIbdqa-OIaZKd_RpD0obe5deS373DtT-Ny89mBf25qUv4IeBYyyRXckFq7wqz5ZdJc8JkxNaT6mDdU5B0v4tOa3aXmvnbqstytciSJtY0q8w/s4032/D6473667-67A9-4DCA-BD23-60E827470F49.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TtbR8V8NOsr-4TkNOMDBpdl0BZV3yjZ0x6eLYdhW6tZsrNMLgTfv1LjJta9LKdmtv2_RAoDG3vYIbdqa-OIaZKd_RpD0obe5deS373DtT-Ny89mBf25qUv4IeBYyyRXckFq7wqz5ZdJc8JkxNaT6mDdU5B0v4tOa3aXmvnbqstytciSJtY0q8w/w400-h300/D6473667-67A9-4DCA-BD23-60E827470F49.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: Orange, black, and white focus. Moon drop grapes, blue corn tortilla chips, purple gummy bears, orange gummy bears, Fritos Honey BBQ Flavor Twists, crunchy California rolls, and more cleaned Halloween trinkets. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSN8EUBVAx74lUqrKtctU7VlMnKikiDNDMPEtzFsGNoluahWMo8Zw8nXA1CSTsi8kWrVfspvVq81nEzGpEcymJNTUyuKKFKZU6QOCskUxuoIBsNeFdwVpvKM1CiEdJ9-HAGZs9blDS0cXvfA-I5qs0WLI6bUfGzDkNsi74eb1ukVoY7RmnT2bJg/s3122/7D59E9BF-BA94-4CC6-9F5D-F551D7FC7E45.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2995" data-original-width="3122" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSN8EUBVAx74lUqrKtctU7VlMnKikiDNDMPEtzFsGNoluahWMo8Zw8nXA1CSTsi8kWrVfspvVq81nEzGpEcymJNTUyuKKFKZU6QOCskUxuoIBsNeFdwVpvKM1CiEdJ9-HAGZs9blDS0cXvfA-I5qs0WLI6bUfGzDkNsi74eb1ukVoY7RmnT2bJg/w400-h384/7D59E9BF-BA94-4CC6-9F5D-F551D7FC7E45.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: My focus here was orange and white foods. We have Cheez-Its, Goldfish crackers, jicama sticks, ranch dressing, baby orange carrots, baby white carrots, white vanilla candy coating dipped strawberries, white yogurt dipped pretzels, white yogurt dipped malt balls, and more cleaned Halloween trinkets.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBe4EbziGpGozqMSqRDQ7IWVgzGkfCXkjCH3RZEnG76_X3Arlx48qxouzRsY_sKMz4YXXC4KuPvY6mDhA6mQhxCsnRLZKHyysZodpUuBV1V258k3y_OLV8CBFS2YKoSSxOpqeGClN6pMr2PQ2bKEFex1nyTb5jrhNKjHeTswBClcJS0L2IsJ0NHQ/s2048/D9E2D665-B4D6-463E-B438-4DE1CE4C6ECC.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBe4EbziGpGozqMSqRDQ7IWVgzGkfCXkjCH3RZEnG76_X3Arlx48qxouzRsY_sKMz4YXXC4KuPvY6mDhA6mQhxCsnRLZKHyysZodpUuBV1V258k3y_OLV8CBFS2YKoSSxOpqeGClN6pMr2PQ2bKEFex1nyTb5jrhNKjHeTswBClcJS0L2IsJ0NHQ/w400-h300/D9E2D665-B4D6-463E-B438-4DE1CE4C6ECC.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGk5_0EZiJ2GZCkj8xgRsna5IIuYsK1BtoY7oH1HHH122vyFKdNnIOipG8HEpNtmBVJ3pLNr6m1NLbpOZLlcNSJmW_H1urFZdc-vSYSMWaJXwoCeeEp8Y5a8mfMdEQ4kSNFmpX2Jt7D2eqxH5fEkwQmskxo6iFLpG1IrB9L6ivQ9DfF7oS5LqvPQ/s4032/9BAFAA04-1C0F-48F7-927B-2E4398EAF156.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGk5_0EZiJ2GZCkj8xgRsna5IIuYsK1BtoY7oH1HHH122vyFKdNnIOipG8HEpNtmBVJ3pLNr6m1NLbpOZLlcNSJmW_H1urFZdc-vSYSMWaJXwoCeeEp8Y5a8mfMdEQ4kSNFmpX2Jt7D2eqxH5fEkwQmskxo6iFLpG1IrB9L6ivQ9DfF7oS5LqvPQ/w400-h300/9BAFAA04-1C0F-48F7-927B-2E4398EAF156.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2xxzlOal-jTUGymzRydO8JW5BFHIYleG96a4vM0uZeWDB4EWh2O3rZJ4bY4JaPKla704J_p3jNDclQrAH70Vw5Pp7C0JC8_NZnptrULesz3FghjKZBqTR7S50ssppkl59-r74zNUVWDJ03HpnFQEbxGKlShN2LHconNHGFhiZ8p7la1v9bVBNg/s3449/6EDF15F5-70CE-402C-A158-193E7EEA9EA1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3449" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2xxzlOal-jTUGymzRydO8JW5BFHIYleG96a4vM0uZeWDB4EWh2O3rZJ4bY4JaPKla704J_p3jNDclQrAH70Vw5Pp7C0JC8_NZnptrULesz3FghjKZBqTR7S50ssppkl59-r74zNUVWDJ03HpnFQEbxGKlShN2LHconNHGFhiZ8p7la1v9bVBNg/w400-h351/6EDF15F5-70CE-402C-A158-193E7EEA9EA1.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: My theme here was a black and white plate. I was hoping the white bowls placed the way they were would look like eyes and a mouth. Not sure if it succeeded, but something to learn from in the future! I used Oreos with chocolate filling, black olives, dark chocolate malt balls, blackberries, bite-sized vanilla wafers, string cheese, moon drop grapes, vanilla yogurt-dipped malt balls, and more cleaned Halloween trinkets.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkA2EXK3ecnJD8nGASCrWckA5Dq0IvJIhRi2xa2s17Fyl81vvkywg29GwnCwX6hqMvCf95lCbnmWoejx6kSDSU1Q3RTyplQxpjLc1nPxZlRMszyCB5ssHbbc7h2C7v4jVFt9I-x83xEuMwzGxwPBxwGV72gR9DItkqUjLCUCUGO06c50N48-PMIw/s4032/C4A4248E-F731-4C34-BC20-EF49F1C764FC.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkA2EXK3ecnJD8nGASCrWckA5Dq0IvJIhRi2xa2s17Fyl81vvkywg29GwnCwX6hqMvCf95lCbnmWoejx6kSDSU1Q3RTyplQxpjLc1nPxZlRMszyCB5ssHbbc7h2C7v4jVFt9I-x83xEuMwzGxwPBxwGV72gR9DItkqUjLCUCUGO06c50N48-PMIw/w400-h300/C4A4248E-F731-4C34-BC20-EF49F1C764FC.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ed6qISWoF0uwdpd8L1cUaCr-wT3m6jPI0yP05yAOm3E8JSVButmLoY3-lHLTGQqhzrDD9RgerTgyfRmLpaVNwMOgygpSNVleOrJHvPptI9gy35tt_zP66lSpatIEK8FYziHkOU-9tHeaoSTQBCqAl4uu4-2iHevCKk0e91VXUjT4VUbcnYUI_Q/s4032/B81B0E9C-5762-4DDD-ADF3-073A0703B18C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ed6qISWoF0uwdpd8L1cUaCr-wT3m6jPI0yP05yAOm3E8JSVButmLoY3-lHLTGQqhzrDD9RgerTgyfRmLpaVNwMOgygpSNVleOrJHvPptI9gy35tt_zP66lSpatIEK8FYziHkOU-9tHeaoSTQBCqAl4uu4-2iHevCKk0e91VXUjT4VUbcnYUI_Q/w400-h300/B81B0E9C-5762-4DDD-ADF3-073A0703B18C.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBZH_TC90DkvOEjIWlJCQZ5q0GTnuFPLq5bNoPGHam7NcdwBQ7-KwdDDZgXjc_hjCMvGN_nZIcIRSoEc06pwMK00rD0KVz3GedqEU6E1PT7EEHorUuMXaNQyDiIfq3JzzZ-FGbyjeA4pY133ZF3tWUqMOFSEhcIBR-zw_AlDVqSctey6Rc2vdjg/s3029/B08D86B9-31C8-4B60-9250-4D9059B2AAC3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBZH_TC90DkvOEjIWlJCQZ5q0GTnuFPLq5bNoPGHam7NcdwBQ7-KwdDDZgXjc_hjCMvGN_nZIcIRSoEc06pwMK00rD0KVz3GedqEU6E1PT7EEHorUuMXaNQyDiIfq3JzzZ-FGbyjeA4pY133ZF3tWUqMOFSEhcIBR-zw_AlDVqSctey6Rc2vdjg/w399-h400/B08D86B9-31C8-4B60-9250-4D9059B2AAC3.jpeg" width="399" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: This is just a tiny one with a red and black theme. One of these days, I will have to make a big one. Chocolate hummus, moondrop grapes, raspberries, blueberries, and strawberries.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyT2DKFMzy-FJRWM7zJyiSqg9_eXlZY6cAq8lCELwQ_Z1c_CrBKZ23jSpXpl5ssQn3XQ1WlzbCfDBuAzGw8PtHq4COcrd6gj0jSgJWRS2auISVs9E-h3YAI2SYBm-LVVMPcrGPEmQc0dz5vnXlZ6a5019ahgHbbMcK2njHRrZA3qheHoXrDPCtg/s2048/09F0E788-2126-4657-9436-7ABDE4BF04B1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyT2DKFMzy-FJRWM7zJyiSqg9_eXlZY6cAq8lCELwQ_Z1c_CrBKZ23jSpXpl5ssQn3XQ1WlzbCfDBuAzGw8PtHq4COcrd6gj0jSgJWRS2auISVs9E-h3YAI2SYBm-LVVMPcrGPEmQc0dz5vnXlZ6a5019ahgHbbMcK2njHRrZA3qheHoXrDPCtg/w400-h300/09F0E788-2126-4657-9436-7ABDE4BF04B1.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Above: The theme here was red and white with blood/vampires. I should have given the Babybel cheese some fangs with blood to keep with the theme. Ha ha. Oh, well. Next time. Included here are white vanilla candy coating dipped strawberries with red gel frosting for blood drips and fang marks dripping with "blood", pepperoni roses, water crackers, raspberries, grape tomatoes, Haribo Raspberries Gummi Candy (red raspberries only), a wedge of brie cheese with homemade plum jam drizzled on top (any red jam or jelly would work), apple chips, yogurt covered almonds, yogurt covered peanuts, mozzarella cheese sliced into a triangle shape, Babybel cheese, and a cranberry covered cheese that I can't find the name.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMppmf0Cp78K6Frxvfbp5qxs07TcSQ1cRDnCMT0lV-025hzBwZurZeBLxYDPwT8bjwWdrd1XU2twL5Wj949stqdSb7n7pUb-THeEGk-2w66mJPF4JzYXJ1OqAyixVr_wyzacmhheUmGYuBW3qfFxOaUb_ciKG9x0iwBzpXT_g1cUrvVjB8gkOlA/s4032/1DDCF0F1-EDA8-4973-85C4-D373EABBA730.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMppmf0Cp78K6Frxvfbp5qxs07TcSQ1cRDnCMT0lV-025hzBwZurZeBLxYDPwT8bjwWdrd1XU2twL5Wj949stqdSb7n7pUb-THeEGk-2w66mJPF4JzYXJ1OqAyixVr_wyzacmhheUmGYuBW3qfFxOaUb_ciKG9x0iwBzpXT_g1cUrvVjB8gkOlA/w400-h300/1DDCF0F1-EDA8-4973-85C4-D373EABBA730.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOusfTbVq9_KUX_RM8eEjYfthBmZF_8GD6YukDX08uQN8geaRICPxKyFlvbCWRz0o5GmcoCukYfBOlNCQHTTgwfgQ10SBFlPkK5zsbCNjknGTn5G4T09ckMZBpzlWOSwMXvWbrOtgYH82TIJSWTD-wfsZcDX0Sbzsbhm5nZ5LEqNkvyzZK6vchzw/s4032/11A53106-1C46-40A4-A8C7-3BA259834E04.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOusfTbVq9_KUX_RM8eEjYfthBmZF_8GD6YukDX08uQN8geaRICPxKyFlvbCWRz0o5GmcoCukYfBOlNCQHTTgwfgQ10SBFlPkK5zsbCNjknGTn5G4T09ckMZBpzlWOSwMXvWbrOtgYH82TIJSWTD-wfsZcDX0Sbzsbhm5nZ5LEqNkvyzZK6vchzw/w400-h300/11A53106-1C46-40A4-A8C7-3BA259834E04.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nzK8gvDRCRWAUfIa6ROQifNDDGPPy0trDWuXIYbKkC6nLCUCx27t5wYIX3mk9WKOC2bVjCuI8PPn0zhl8tmcLVBVSYQbGRuHqkmXtjEX-wbs3eV5XlwHGYSRAI1e6rquKelvWHvE8OVw-aXCg6mq_XNGAyGLjsPJgJx9z8GrR-SKJgnWTQ1EBQ/s4032/24E0122A-17C0-4F52-A908-EC41DD8B4FBB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nzK8gvDRCRWAUfIa6ROQifNDDGPPy0trDWuXIYbKkC6nLCUCx27t5wYIX3mk9WKOC2bVjCuI8PPn0zhl8tmcLVBVSYQbGRuHqkmXtjEX-wbs3eV5XlwHGYSRAI1e6rquKelvWHvE8OVw-aXCg6mq_XNGAyGLjsPJgJx9z8GrR-SKJgnWTQ1EBQ/w400-h300/24E0122A-17C0-4F52-A908-EC41DD8B4FBB.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: That's the cranberry cheese I can't find the name of. But, really, the point is for you not to recreate these charcuterie boards exactly, but for you to be inspired by them. Put your own favorite red and white foods in your board!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gNbGTDq_WxZHCZwhOm2N5bjFAeJUdaAf0kwVjLUr3bijPat2CZ3Vt8LFvtqozLNrvAbvdtYbTp_I5tHqF_dWTjdr4XkNFVkAXd2mJYMY6yeE3UGCFE7l2QoByI8zs9SGkwdb0aL10W9c9KVVtvSgFXybXdE4YTw7093ivi-YzN6rskOVVmlvvQ/s2048/49D47604-A9D1-4027-8421-5A1B73DAADA2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gNbGTDq_WxZHCZwhOm2N5bjFAeJUdaAf0kwVjLUr3bijPat2CZ3Vt8LFvtqozLNrvAbvdtYbTp_I5tHqF_dWTjdr4XkNFVkAXd2mJYMY6yeE3UGCFE7l2QoByI8zs9SGkwdb0aL10W9c9KVVtvSgFXybXdE4YTw7093ivi-YzN6rskOVVmlvvQ/w400-h300/49D47604-A9D1-4027-8421-5A1B73DAADA2.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6-V_lbmX2ixW7ONyTgVtW92YuP0ldL1GISh3LzA4RYT47VBGGddkMQahV0UpH71S6WzwR7C8eW_VttZ9QH7d26MLXgJoFWPGwXapzVK3LyUc2CRA9Z9GZIkyQmRP9mSqIVm8i0I6cAI3FJIWwrDlE0TYoqLDZFtmEgXpV0C8W2b4i4fjvyjimA/s4032/58AE779B-1847-4148-AEF9-96547CDB0785.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6-V_lbmX2ixW7ONyTgVtW92YuP0ldL1GISh3LzA4RYT47VBGGddkMQahV0UpH71S6WzwR7C8eW_VttZ9QH7d26MLXgJoFWPGwXapzVK3LyUc2CRA9Z9GZIkyQmRP9mSqIVm8i0I6cAI3FJIWwrDlE0TYoqLDZFtmEgXpV0C8W2b4i4fjvyjimA/w400-h300/58AE779B-1847-4148-AEF9-96547CDB0785.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLN0eWcNTmx9aN57vhk5vBDWuc7bX8Ce0IeYtiRgRWtipgFsf_2vOd5jBs4x1_xsVyMsBV9eoZMA03QLCpIs5kGYHyqvmURdtSyHWv4RymJal9MBjgXlShQ-MmB0fCVs4lAejxhxSKA7Do5NfUnwuENb9uC_zce20Og2iMkBjKLSWyr1KOBtj7A/s3206/1FD0EE2F-1ED5-48C3-B49E-84384150B254.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3206" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLN0eWcNTmx9aN57vhk5vBDWuc7bX8Ce0IeYtiRgRWtipgFsf_2vOd5jBs4x1_xsVyMsBV9eoZMA03QLCpIs5kGYHyqvmURdtSyHWv4RymJal9MBjgXlShQ-MmB0fCVs4lAejxhxSKA7Do5NfUnwuENb9uC_zce20Og2iMkBjKLSWyr1KOBtj7A/w400-h378/1FD0EE2F-1ED5-48C3-B49E-84384150B254.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: Here is a green and purple fruit tray. Red grapes, moon drop grapes, blackberries, blueberries, and sliced green apples. If you soak the green apples in Sprite, the acidic acid keeps them from browning and makes them less tart.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUd5e9TTiMDO_uZwdNgEO-_S_tkPdXbRxCVNcUNJ6e1nNB4okn8b0JqVohI8NbclWw1RreUZiKt2sSTg3p9tpw4PLo8QDJzTtuSCM_BrRyiCG01LCYy3Ns7kHCQI3xPHActw2XwlR91lqcpRsTnKIERDjfTjFdvkDuqskb97ibmgjecevV1AqVrA/s2926/3A95407F-B443-48DB-836A-966ADF8D3F72.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2814" data-original-width="2926" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUd5e9TTiMDO_uZwdNgEO-_S_tkPdXbRxCVNcUNJ6e1nNB4okn8b0JqVohI8NbclWw1RreUZiKt2sSTg3p9tpw4PLo8QDJzTtuSCM_BrRyiCG01LCYy3Ns7kHCQI3xPHActw2XwlR91lqcpRsTnKIERDjfTjFdvkDuqskb97ibmgjecevV1AqVrA/w400-h385/3A95407F-B443-48DB-836A-966ADF8D3F72.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Above: Here is a green and purple/black fruit and veggie snake tray. In hindsight, I wish I had replaced the purple carrots with black olives. I sliced an English cucumber into slices and left the end intact for the head. I cut out two circles for the eyes and cut out a slit to slide the tongue into. The eyes and tongue are made out of a mini red pepper. This tray has blackberries, purple cauliflower, purple carrots, blueberries, and English cucumber. (Well, and red mini sweet pepper for the eyes and tongue). I served ranch dressing for dipping on the side.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7CXICbwqXCICpEPEiFX177i7UB6QZtiOk_V4bc6M7378VskyViM4-9bmfITvSOlZWCzo4YuYAAeu3FdoQTV0bSMBHNkNBZxn9ktyv1iIPUfBtn8-ND4EQT5tnd2MsOka_W9-kmsNw9CgYOALIe52HKTqttU_I12jkOKBz2PyN6jZpGJozc8BDg/s2048/8AB0F9F1-5537-401F-A89C-6F1F3FDC1FBE.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7CXICbwqXCICpEPEiFX177i7UB6QZtiOk_V4bc6M7378VskyViM4-9bmfITvSOlZWCzo4YuYAAeu3FdoQTV0bSMBHNkNBZxn9ktyv1iIPUfBtn8-ND4EQT5tnd2MsOka_W9-kmsNw9CgYOALIe52HKTqttU_I12jkOKBz2PyN6jZpGJozc8BDg/w400-h300/8AB0F9F1-5537-401F-A89C-6F1F3FDC1FBE.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4VCx3r3aL3OUjCnvgJ7ebncbF8LgWJS3rXZazlIDrdbfHARE0dm4i8JV0wRjpShfqSZ5NSVJp1dhAnhcp9X4UcUQhMj-5rSEp0gBPOky62X3iJ2RFK2XWDVFg-AnCyWXyUJbOjJvJKEXESDT7gNQwumYKLyYO3UkjnUXTFdqy9SdXN36WoHnbw/s4032/149D05B2-2682-41C3-AE85-FC6E53A66F0F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4VCx3r3aL3OUjCnvgJ7ebncbF8LgWJS3rXZazlIDrdbfHARE0dm4i8JV0wRjpShfqSZ5NSVJp1dhAnhcp9X4UcUQhMj-5rSEp0gBPOky62X3iJ2RFK2XWDVFg-AnCyWXyUJbOjJvJKEXESDT7gNQwumYKLyYO3UkjnUXTFdqy9SdXN36WoHnbw/w400-h300/149D05B2-2682-41C3-AE85-FC6E53A66F0F.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15NdGGuW_GMjs6d8nEa3d9pm48Y_Tll0J0PRHvG0VD8LNIdQg5eCHhO-uGTI-cvEBOp6OMP2YaYjhupEi6Mf8BSZ3-hJT9Jd7LiO4F_lXgzfT4RGtTlPGg3CYzgBC0mLozzAankxc6xzo_jB1tmUHGze_G1BBuK8O4jjIO3gAyFDzslvOMDRypA/s4032/5142C5EE-D874-47D2-9D2C-7DCADCE28524.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15NdGGuW_GMjs6d8nEa3d9pm48Y_Tll0J0PRHvG0VD8LNIdQg5eCHhO-uGTI-cvEBOp6OMP2YaYjhupEi6Mf8BSZ3-hJT9Jd7LiO4F_lXgzfT4RGtTlPGg3CYzgBC0mLozzAankxc6xzo_jB1tmUHGze_G1BBuK8O4jjIO3gAyFDzslvOMDRypA/w400-h300/5142C5EE-D874-47D2-9D2C-7DCADCE28524.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">That's it! For now...</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Have fun creating holiday charcuterie boards of your own!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL52W9c8zk0_SEZW7o75oSPpO6gxgd7W3oZpniRm9JJUmqRWTvRKXIgG_kFyiCDh2MyTwM2mCwYijwutAJ-hfeNiQLxwOPqHkp3i0mQ2y0Ka0RIBj4IccB5rGR7dPE8zJhcdcEpOegycKbbHVTYwWYOVXoIcGCm5tMZwqDS8sC4Tlb3bwKdR6pWA/s2048/E39A842B-8B8C-4A66-85F8-5728C5DA17B4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL52W9c8zk0_SEZW7o75oSPpO6gxgd7W3oZpniRm9JJUmqRWTvRKXIgG_kFyiCDh2MyTwM2mCwYijwutAJ-hfeNiQLxwOPqHkp3i0mQ2y0Ka0RIBj4IccB5rGR7dPE8zJhcdcEpOegycKbbHVTYwWYOVXoIcGCm5tMZwqDS8sC4Tlb3bwKdR6pWA/s320/E39A842B-8B8C-4A66-85F8-5728C5DA17B4.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0OAjjlioUoPsfCfgNbGe8qDBJ4zMf6SR-l-91LCgDMIuoOna8dqAT2lNVWlkV3uSL_gYQmE_FeJ9wkI8hPtYmT_QHNzyvrH6AzV5mI-s6-5Rt6wHkrnyTeWDASFxfdPJoDlMBjPpu1cXH2Wrb_Ir8U7-Z5seg-J-t96ReLrAU0u9iP25L3T6Hw/s2048/695E84C0-27B1-46B3-9919-95E3AC55B202.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0OAjjlioUoPsfCfgNbGe8qDBJ4zMf6SR-l-91LCgDMIuoOna8dqAT2lNVWlkV3uSL_gYQmE_FeJ9wkI8hPtYmT_QHNzyvrH6AzV5mI-s6-5Rt6wHkrnyTeWDASFxfdPJoDlMBjPpu1cXH2Wrb_Ir8U7-Z5seg-J-t96ReLrAU0u9iP25L3T6Hw/s320/695E84C0-27B1-46B3-9919-95E3AC55B202.jpeg" width="320" /></a></div><p></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-25043967250739526082021-01-20T12:33:00.300-08:002021-01-20T15:34:14.574-08:00Ice Cream Cake<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDk44A2khunVHostIhn1uPbw0VTF6ckg5uZ63Xeq9PLg0F4wpEhNp94nRe3PohR4HO4scq4_TEiaTu2MvQmjqgkwOKgZX1WeuIgaEaGcc8pvU_r-gkEBrH_eno973l2FsztK1a0AS/s2048/IMG_3271.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDk44A2khunVHostIhn1uPbw0VTF6ckg5uZ63Xeq9PLg0F4wpEhNp94nRe3PohR4HO4scq4_TEiaTu2MvQmjqgkwOKgZX1WeuIgaEaGcc8pvU_r-gkEBrH_eno973l2FsztK1a0AS/w426-h640/IMG_3271.JPG" width="426" /></a></div><p></p><p>My son broke from tradition this year and rather than a regular cake, he asked me for an ice cream cake for his birthday. He's more of an ice cream fan than a cake fan anyway, so it was fitting. His current favorite flavor of ice cream is mint chocolate chip, so that is what he asked for. To be specific, he asked for a "mint chocolate chip Pokemon ice cream cake." Above is a picture of the cake without the Pokemon cake topper. I looked up a bunch of ice cream cakes online and kind of came up with my own plan that was a combination of a bunch of different ice cream cakes that I found online. </p><p>I saw some gorgeous ice cream cakes in my online searches. I saw a version very similar to the one I made using Neapolitan ice cream sandwiches that was soooo pretty! It would be so cute for a girl's birthday cake. Cookies and cream ice cream sandwiches and a cookies and cream cake would be so good too. I saw a really fun banana split cake ice cream cake too. I love that you can be really creative with these ice cream cakes. <br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsaoTc0TkwKLn4OZJxa92Ievj4gFponh9ltUA9RIfGL373p7nTgfzr2LS5-YI6Wa3zAnKlY-jqG0Dr5_oDGXs8wEBi_2xjnUXa7jc4kHa8wNf-wnYDKNL5H8Dy3H5g_jW8wWFGAjU/s2048/BE333EE4-B4E7-4C01-84D6-51C3D879D3A0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsaoTc0TkwKLn4OZJxa92Ievj4gFponh9ltUA9RIfGL373p7nTgfzr2LS5-YI6Wa3zAnKlY-jqG0Dr5_oDGXs8wEBi_2xjnUXa7jc4kHa8wNf-wnYDKNL5H8Dy3H5g_jW8wWFGAjU/w300-h400/BE333EE4-B4E7-4C01-84D6-51C3D879D3A0.jpeg" width="300" /></a> </p><p style="text-align: center;">Step 1: While cake layer is baking, crush Oreos with a rolling pin. </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91tz6hf2Yfp1w7qKUnXzm5atYksNyWMDKRXQfn86cWV_RxumjBSNZLEt_mbaP0ElMwd_9LWfO3yLzGzhDM-KJ_YfZ2t55NF76u4_WgZ9-vy9whhJKYNDjaxVbyg1Cp38Yp3PxhlPP/s2048/EA697AFB-C074-4171-8040-2F835A561076.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91tz6hf2Yfp1w7qKUnXzm5atYksNyWMDKRXQfn86cWV_RxumjBSNZLEt_mbaP0ElMwd_9LWfO3yLzGzhDM-KJ_YfZ2t55NF76u4_WgZ9-vy9whhJKYNDjaxVbyg1Cp38Yp3PxhlPP/w400-h300/EA697AFB-C074-4171-8040-2F835A561076.jpeg" width="400" /></a> </p><p style="text-align: center;">Step 2: Cut ice cream sandwiches. </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfLUU7XVO4PQBjHAtmuEY3USqOpK0g3gPogGlJva44WE53h_GQr3lqcrhFw0L_-JPVXoZwGhJkmf9w8h7mGe7niv8gs4nIOQ-_2Au2xbkhiyMgi4RP42rK7XMx7Bk-AFgisayHqur/s2048/70FEFD5C-57F0-4DB2-8725-FFD596AB3D69.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfLUU7XVO4PQBjHAtmuEY3USqOpK0g3gPogGlJva44WE53h_GQr3lqcrhFw0L_-JPVXoZwGhJkmf9w8h7mGe7niv8gs4nIOQ-_2Au2xbkhiyMgi4RP42rK7XMx7Bk-AFgisayHqur/w400-h300/70FEFD5C-57F0-4DB2-8725-FFD596AB3D69.jpeg" width="400" /> </a></p><p style="text-align: center;">Step 2 continued: Place ice cream sandwiches in spring form pan. </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDV9Dpahz0eJXDGLKVz4P07mfU-npKay6weIIirR5qWjWjAZmkGfVYye1GRTA7JdLme-yB-3Xq9xkbnGipj07etgfPsuk45Z567wPbsaCaD5BTn7K4Z79IUFnfA-0xCVpVlqDifp9/s2048/4243FA6E-72C0-4450-9412-CDA60A934110.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDV9Dpahz0eJXDGLKVz4P07mfU-npKay6weIIirR5qWjWjAZmkGfVYye1GRTA7JdLme-yB-3Xq9xkbnGipj07etgfPsuk45Z567wPbsaCaD5BTn7K4Z79IUFnfA-0xCVpVlqDifp9/w400-h300/4243FA6E-72C0-4450-9412-CDA60A934110.jpeg" width="400" /></a> </p><p style="text-align: center;">Step 3: Spread crushed Oreos and mag shell on bottom of spring form pan. </p><p style="text-align: center;"></p><p style="text-align: center;"></p><p style="text-align: center;"></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSeGfzDJtGmo5DKig03gOIM0sYdygVdC0l7XfQxjwb9vWCeOMwi2w__8VoeQOEYvw8yfvVzLMlszr6ZmjJXTiY0x5rd0zjAFD9fGHcv8YZ9vy6mEC_eMMFjZCGZzAQ_64eCZj4D6R/s2048/A17F955A-EC5C-4DD6-A250-79AF87483A9D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSeGfzDJtGmo5DKig03gOIM0sYdygVdC0l7XfQxjwb9vWCeOMwi2w__8VoeQOEYvw8yfvVzLMlszr6ZmjJXTiY0x5rd0zjAFD9fGHcv8YZ9vy6mEC_eMMFjZCGZzAQ_64eCZj4D6R/w400-h300/A17F955A-EC5C-4DD6-A250-79AF87483A9D.jpeg" width="400" /></a></p><p style="text-align: center;">Step 4: Spread first layer of ice cream on top of Oreo/magic shell crust.</p><p style="text-align: center;"></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxH_BNKJwpK87YgHKZDuKm8hKq9Z1f1oBCPRpauuwiGWHtpsDg8sRq9QYmN54iVdFHIsnNUJVOlsJMBQxh6u4oGLfSc0C0ojCv0HLtL9yLhO0TnaXH-VHEnO_QetccTo2p5DYCxHI/s2048/EC04F4F0-C1C1-45AA-B67C-BDC9D564BC6A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxH_BNKJwpK87YgHKZDuKm8hKq9Z1f1oBCPRpauuwiGWHtpsDg8sRq9QYmN54iVdFHIsnNUJVOlsJMBQxh6u4oGLfSc0C0ojCv0HLtL9yLhO0TnaXH-VHEnO_QetccTo2p5DYCxHI/w400-h300/EC04F4F0-C1C1-45AA-B67C-BDC9D564BC6A.jpeg" width="400" /></a></p><p style="text-align: center;">Step 5: Top with cake layer and gently press onto ice cream layer below it.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYBx03CbJEwTQgBu5l1ayLWVHx4ytwmGrONC0-ipDmUrGJ6wkB8zozv0w6HRNp_viJHZ9XjtHBg1gWrDVuZcub_Qv6K5ZLxShq_8c-ydWPdSNhp-l88QrLPUI2ZAeOFyF58NmUxl-Z/s2048/20CBEC15-5AE3-472E-92EE-352F471FA017.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYBx03CbJEwTQgBu5l1ayLWVHx4ytwmGrONC0-ipDmUrGJ6wkB8zozv0w6HRNp_viJHZ9XjtHBg1gWrDVuZcub_Qv6K5ZLxShq_8c-ydWPdSNhp-l88QrLPUI2ZAeOFyF58NmUxl-Z/w400-h300/20CBEC15-5AE3-472E-92EE-352F471FA017.jpeg" width="400" /> </a></p><p style="text-align: center;">Step 6: Top cake layer with second layer of ice cream. </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxorB6pvb2fSSGxHU2a42_zQSZR3Lq54qx99zuSjZHu7tBerz0Ky5uBV-x5kVhsru93yZJAqSTXAGpe991vfbjR115m-GssOCwEtyQ8LWpNoyjbaMwm4S-cj8LO8lKaL2KNkRNcEW/s2048/50C7E66B-1AA0-4A10-875A-CD7030F4813B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxorB6pvb2fSSGxHU2a42_zQSZR3Lq54qx99zuSjZHu7tBerz0Ky5uBV-x5kVhsru93yZJAqSTXAGpe991vfbjR115m-GssOCwEtyQ8LWpNoyjbaMwm4S-cj8LO8lKaL2KNkRNcEW/w400-h300/50C7E66B-1AA0-4A10-875A-CD7030F4813B.jpeg" width="400" /> </a></p><p style="text-align: center;">Step 7: Top final layer of ice cream with a layer of frozen whipped topping.</p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNLIK0t93f3q8U3mS-CLJeNpm0FpsLOaQEgUVUfKcwDFVuYsdO10iVAEAd6I2oBJq9mRWbuzDa0TXrAe5hcqHLPKv6niUxGF0Veup7isarZNK4DNnrBvPj2skS6TNK9ZaXju_HZD1/s2048/IMG_3294.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNLIK0t93f3q8U3mS-CLJeNpm0FpsLOaQEgUVUfKcwDFVuYsdO10iVAEAd6I2oBJq9mRWbuzDa0TXrAe5hcqHLPKv6niUxGF0Veup7isarZNK4DNnrBvPj2skS6TNK9ZaXju_HZD1/w400-h266/IMG_3294.JPG" width="400" /></a></div><br /> Step 8: Remove from spring form pan and decorate as desired.<br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicfY5NyYH89A2ut_Nn9w7BX6JOAr648nMGGlBhIjODuUaCXk0O3y9Udc6Ry7dv1PDHrv4r546qb7HYHTpxJegRfFNB3RTmtb_kAaLL-FrXi_dUnOj4_3Ee9qRTgbz1bJwVmcTRZNjN/s2048/IMG_3252.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicfY5NyYH89A2ut_Nn9w7BX6JOAr648nMGGlBhIjODuUaCXk0O3y9Udc6Ry7dv1PDHrv4r546qb7HYHTpxJegRfFNB3RTmtb_kAaLL-FrXi_dUnOj4_3Ee9qRTgbz1bJwVmcTRZNjN/w400-h266/IMG_3252.JPG" width="400" /></a></div><br /><b>Mint Chocolate Chip Ice Cream Cake</b><p></p><p>Ingredients:</p><p>1 box devil's food cake mix (with eggs, water, and oil called for on package)<br />Mint chocolate chip ice cream sandwiches (I used 7, see notes below)<br />17-20 Oreo cookies<br />1 (7.25 oz) bottle magic shell topping<br />1 quart (56 fl oz) mint chocolate chip ice cream<br />1 (8 oz) container whipped topping<br />Oreo Fudge Covered Mint Creme Sandwich Cookies or additional Oreos, for topping<br />Dairy whipped cream topping, for decorative topping, if desired<br />Chocolate syrup, for topping, if desired</p><p>Directions:</p><p>Step 1: Prepare cake mix according to package directions. Divide the batter into four equal portions. You will only need 1/4 of the cake batter for your ice cream cake. Pour 1/4 of the batter into an 8 inch round cake pan that has been sprayed with cooking spray. Bake the thin cake layer in a 350 degree F oven for 13-15 minutes, or until cake is done when tested with a toothpick. Let cake cool completely. See my notes for tips on how you can use the extra batter.</p><p>While cake is baking, place 17-20 Oreo cookies in a zip top bag and crush with a rolling pin. <br /></p><p>Step 2: While the cake is cooling, remove mint chocolate chip ice cream and frozen whipped topping from freezer to soften. Prepare ice cream sandwiches by cutting them into equal pieces (measuring about two inches long and one inch wide). </p><p>You can get rectangular shaped ice cream sandwiches and square shaped ones. I got square shaped ones. I cut mine into thirds. If you are using rectangular shaped ice cream sandwiches, cut them into fourths (in half length-wise and in half width-wise to get four equal sized rectangular pieces).</p><p>Place ice cream sandwich pieces inside of a 10-inch spring form pan along the edges. </p><p>Step 3: Mix a little magic shell topping (about 1/4 cup) with your crushed Oreos, until coated. Then pour the Oreo mixture into the middle of your spring form pan and spread until the bottom is evenly covered. Pour a little more magic shell over the Oreos to ensure full coverage. Place in freezer until set.</p><p>Step 4: Once ice cream is softened and crust is set, remove ice cream cake from freezer and evenly spread about two to three cups of ice cream on top of the Oreo/magic shell layer. Place in freezer until set.</p><p>Step 5: Remove cake from freezer. Add cake layer. Mine just fit into the middle space. Press cake gently down until it is firmly against the ice cream layer below it. Place in freezer until set.</p><p>Step 6: Remove cake from freezer. Add second ice cream layer to cake by spreading about two to three more cups of softened ice cream on top of the chocolate cake layer. Place in freezer until set. Put remaining mint chocolate chip ice cream back in the freezer as well.</p><p>Step 7: Remove cake from freezer. Evenly spread top with thawed frozen whipped topping until even with the top of the ice cream sandwiches. Place in freezer until set and ready to serve.</p><p>Step 8: Just prior to serving, remove ice cream cake from freezer. Remove spring form pan and decorate as desired. I decorated mine with whipped cream topping and fudge covered Oreos. I used 8 fudge covered mint Oreos and 8 sprays of whipped cream topping around the top of my ice cream cake. Serve with additional whipped cream topping and a drizzle of chocolate syrup or magic shell, if desired.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFBUCTCQM2cFMTngK_CP6bqeciXvX4cBXZ5WlaoDijNTIMvHJvMFOGCoxNL8A95m8yhDin25clnVyQVjiMtHSWqaIoM2WizelNUEY5K38fD51wkexD5J1i7Wsqd_KScNNLAO0buIh/s4032/70776F84-AAA4-495D-A85E-11BA0BFE8D67.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFBUCTCQM2cFMTngK_CP6bqeciXvX4cBXZ5WlaoDijNTIMvHJvMFOGCoxNL8A95m8yhDin25clnVyQVjiMtHSWqaIoM2WizelNUEY5K38fD51wkexD5J1i7Wsqd_KScNNLAO0buIh/w400-h300/70776F84-AAA4-495D-A85E-11BA0BFE8D67.jpeg" width="400" /></a> <br /></p><p>Notes: You can use the extra batter however you like. You could bake the additional batter in 2-3 additional 8-inch round cake pans and use those layers for a traditional cake. Or you could bake the additional batter in a 9x13 inch pan and frost that. Or you could use the extra batter to make cupcakes. Or you could throw it out if you don't want the extra temptation. Ha ha! I probably should have done that.<br /></p><p>Instead, I baked my batter into four separate 8 inch round cake pans so I had four thin cake layers. I did it this way because I had never made this before and I wasn't sure if I would be using one or two layers of cake in my ice cream cake. I used one layer for the ice cream cake, and used the extra layers to make two different flavors of ice cream cakes, because I am crazy like that. More on that later. Those ice cream cakes were very basic.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPwpJzwkg64c3mHJasragdvFoiIpNUTq222WXyajMpwYg8pMBi2qJ4vx6ODVy_aiby6Px1rT1tJi45UyHIoNMqeBBEw10-YHV5Im5AMLLELtK6bKq89jeFC890Uvuin5yhbE1WOsP/s4032/AA7425F9-C2CB-4736-B8BD-1151C9499E34.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPwpJzwkg64c3mHJasragdvFoiIpNUTq222WXyajMpwYg8pMBi2qJ4vx6ODVy_aiby6Px1rT1tJi45UyHIoNMqeBBEw10-YHV5Im5AMLLELtK6bKq89jeFC890Uvuin5yhbE1WOsP/w480-h640/AA7425F9-C2CB-4736-B8BD-1151C9499E34.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdOgJH3hW2EZtMp1S7J4_OaOspklFUi07I5Z4GCvXEtngMMRAZYSmZRExtXpLVbsqB0Kx3KEp0J5LKYWXcQGrFO99RW-eq5yNk_lHfZboeUYjn1q7JUpB9VN6ktjsB8Csw5XLVWTP/s2048/6FC599AB-5D62-4A03-B992-8698D4D731F4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdOgJH3hW2EZtMp1S7J4_OaOspklFUi07I5Z4GCvXEtngMMRAZYSmZRExtXpLVbsqB0Kx3KEp0J5LKYWXcQGrFO99RW-eq5yNk_lHfZboeUYjn1q7JUpB9VN6ktjsB8Csw5XLVWTP/w300-h400/6FC599AB-5D62-4A03-B992-8698D4D731F4.jpeg" width="300" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">Above: A peek at the layers inside. <br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAf1b6UD12t_W-k8aSmq-zrUnf5V0EoBng13e5ELXkUpU23WbKcc3Z5sCMCfpz-GG55EPoYf-hGoLYUr7Sv8hcvzwan4lGxJkrKzQb-RARplvurlKUb0SIfzXSOtHe34nuGLfduoyd/s2048/AC0A40C5-51FB-4CC7-A2A9-958D48C7A050.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAf1b6UD12t_W-k8aSmq-zrUnf5V0EoBng13e5ELXkUpU23WbKcc3Z5sCMCfpz-GG55EPoYf-hGoLYUr7Sv8hcvzwan4lGxJkrKzQb-RARplvurlKUb0SIfzXSOtHe34nuGLfduoyd/w300-h400/AC0A40C5-51FB-4CC7-A2A9-958D48C7A050.jpeg" width="300" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">Above: Yes, I made three ice cream cakes because I am crazy. We had extra flavors of ice cream in our freezer and extra cake layers, so I got creative. Though, I didn't try to be pretty with these ones. This one had a cake layer on the bottom, Moose Tracks peanut butter ice cream, a layer of whipped topping, and then drizzled melted peanut butter and magic shell topping. I figured that this will keep in the freezer for awhile, so why not? <br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVj-D4C2WCDeMCuqzPJ-CcrKcYAO9GOwEWkvFgk06lljlNdMXvNoEP6fiXEugtKmvoknCijIBiyZK-MnnGdYIczDadpnSKW51fbGnf7S-ddvlFKIXscARPLvIPuOBayWkzfl5YXch/s2048/C437C243-A04C-435C-B97A-7F77E9860A31.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVj-D4C2WCDeMCuqzPJ-CcrKcYAO9GOwEWkvFgk06lljlNdMXvNoEP6fiXEugtKmvoknCijIBiyZK-MnnGdYIczDadpnSKW51fbGnf7S-ddvlFKIXscARPLvIPuOBayWkzfl5YXch/w300-h400/C437C243-A04C-435C-B97A-7F77E9860A31.jpeg" width="300" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">Above: This one had a cake layer, Double Dribble ice cream (caramel, chocolate, and vanilla swirl ice cream), another cake layer, a layer of whipped topping, and then a drizzle of magic shell.<br /></div>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com2tag:blogger.com,1999:blog-225485136091229166.post-73046477310265990092020-12-25T19:54:00.127-08:002021-01-18T09:49:40.014-08:00Hot Cocoa Bombs<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58LpMpWrhdPk86War5foUAGzKsJG-kudnUll2_Zm0ehPWFG-xO3e4a1yCbIKgcwz8RTYfQpSc4-cgj4zT9VyJFlf4AiCLV28CWZMqUCOZmD57A5IrVYY39sKsdNuRwL_LvV8v9gV1/s2048/IMG_2955.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58LpMpWrhdPk86War5foUAGzKsJG-kudnUll2_Zm0ehPWFG-xO3e4a1yCbIKgcwz8RTYfQpSc4-cgj4zT9VyJFlf4AiCLV28CWZMqUCOZmD57A5IrVYY39sKsdNuRwL_LvV8v9gV1/w400-h266/IMG_2955.JPG" width="400" /></a></p><p></p><p>I think everybody either made or tried hot cocoa bombs this season. It was the "it" holiday sweet. First of all, I apologize for the length of this post. Once you get the hang of these, they aren't too bad to make at all. However, there is a bit of a learning curve to them. But practice makes perfect! Also, even if they aren't perfect, they will still taste fantastic.<br /></p><p>I researched a lot of videos on YouTube before attempting these. Speaking of, I made my own video (my first ever for this blog!) because you really have to see how it is done to truly understand how to do it. Watch <a href="https://www.youtube.com/watch?v=cPrDV9d7McM&feature=youtu.be" target="_blank">this 5 minute video</a> (the link is for those viewing the mobile version, or if you are viewing the web version, you can click on the same video below, which for some reason, won't even appear on the mobile version), and then we can talk about what I learned through this process.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/cPrDV9d7McM" width="320" youtube-src-id="cPrDV9d7McM"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFuk_e7F3uPTRrGEQihw8u3Wtp0QoCI-mEQNkBZc5_2NAn2q3Ub6C3mxzn5mMqDkAbQCEzK4acAw2J6E1bmoU8g3CSlNHV1MFpeX2sfASREoHVen-K23iYSZFj_3yHMAW0Ytjuygy/s1441/A1EBEA8B-4AF2-41FB-A406-96EC7E180339.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1441" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFuk_e7F3uPTRrGEQihw8u3Wtp0QoCI-mEQNkBZc5_2NAn2q3Ub6C3mxzn5mMqDkAbQCEzK4acAw2J6E1bmoU8g3CSlNHV1MFpeX2sfASREoHVen-K23iYSZFj_3yHMAW0Ytjuygy/w313-h400/A1EBEA8B-4AF2-41FB-A406-96EC7E180339.jpeg" width="313" /></a></div><p>One of the videos I first researched insisted that tempered chocolate was a must because it was far superior taste-wise than using melting wafers.</p><p>So, I then studied up on tempering chocolate and even bought a spatula with a built in thermometer (you can find that <a href="https://www.amazon.com/gp/product/B07KCJBW27/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1" target="_blank">here</a>). I tried the microwave tempering method (where you keep the chocolate under a certain temperature so that it never becomes untempered), and I am not sure if my thermometer wasn't reading the temperature correctly or what, but my chocolate apparently became too hot (even though my thermometer said I was still okay) and therefore my chocolate became untempered. I know this, because it never regained that snap sound that tempered chocolate makes once it hardens again, it was dull rather than shiny, and it was a little soft.<br /></p><p>So, then I did the stove top method to temper my chocolate...and it worked! I had beautifully tempered dark chocolate...and as soon as I tried to remove it from the mold, it cracked and shattered (that beautiful snapping sound that proves that you have correctly tempered your chocolate was totally there. Ha ha). Perhaps if I had done a thicker layer of chocolate or a second layer of chocolate, it would have been strong enough to remove from the mold without breaking. I guess I won't know for now, because at that point, I went to plan B (using melting wafers).<br /></p><p>In my research, I learned that tempering milk and white chocolate is even harder than tempering semi-sweet or dark chocolate (because the temperatures that you temper at are different. They are lower temperatures than with dark chocolate).<br /></p><p>I learned that chocolate melting wafers aren't really considered true chocolate because they don't contain cocoa butter. Candy melts or melting wafers contain added oils to help the chocolate solidify and hold its shape.</p><p>I also learned that chocolate chips can't be tempered. They don't have cocoa butter and they are too soft for tempering. In order to temper chocolate, you have to start with tempered chocolate. Tempered chocolate contains cocoa butter. For instance, a chocolate bar that snaps when you break off a square and contains cocoa butter is tempered. A chocolate chip never really snaps. It is soft, even when it holds its shape. A chocolate chip's composition is specifically made the way it is so that they can be soft and chewy at room temperature so you have a soft and chewy chocolate chip cookie instead of a cookie with a chocolate crunch. Tempered chocolates have that snap, shine, solidity, and the ability to hold its shape at room temperature.</p><p>You can add vegetable oil to chocolate chips to help it hold its shape at room temperature better, but then that makes them very similar to melting wafers anyway.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFb8i5uDYcbfGd8-M0VNbnffN7LJY7P76RWHaW_0LewV7sfWcME_XJcOBlgq70ODr5396bh_NLTj_TKX6wAOmjYLdKEOZYSnKjDSVmCaX3b6NFrcQ7btSY2Oq4HAkyTruayEqCwCyE/s2048/IMG_2956.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFb8i5uDYcbfGd8-M0VNbnffN7LJY7P76RWHaW_0LewV7sfWcME_XJcOBlgq70ODr5396bh_NLTj_TKX6wAOmjYLdKEOZYSnKjDSVmCaX3b6NFrcQ7btSY2Oq4HAkyTruayEqCwCyE/w400-h266/IMG_2956.JPG" width="400" /></a></div><p></p><p><b>So, here's what I learned through a lot of trial and error:</b></p><p>For this particular recipe, tempering is not for me. It might be for you, but it is not for me! I am too much of a chocolate amateur. It just makes this recipe more time consuming and difficult. </p><p>If tempering is for you, and you are a skilled chocolatier, feel free to buy high quality tempered chocolate, chop it up, melt it down, make sure it is tempered again and make your beautiful pure chocolate cocoa bombs. <br /></p><p>I, however, wanted something that would not only be delicious, but also faster and easier for me, personally, to assemble and produce on a larger scale.<br /></p><p>Straight chocolate chips taste amazing in this recipe, though they melt easily. So, they are hard to handle when you are forming the balls because they will melt in your hands as you are touching them. You can hide a lot of flaws with drizzled chocolate and toppings though. Also, they will retain their shape best if stored in the refrigerator. </p><p>As mentioned above, if you add a little shortening (2 tablespoons shortening for every 2 cups of chocolate chips), you can make your own version of chocolate candy coating that will work better for these cocoa bombs and can be stored at room temperature, rather than in the fridge.</p><p>It is easier to make these hot cocoa bombs with bare hands rather than while wearing gloves. You kind of need your bare skin to handle the chocolate. The gloves make things too slippery.<br /></p><p>Chocolate chips with or without shortening taste great in this recipe.</p><p>Candy melts or melting wafers also taste great in this recipe.</p><p>When I made mine, I used melting wafers, straight chocolate chips, and chocolate chips with shortening. I thought all of them were delicious, so I suggest you use what you are most comfortable with. <br /></p><p>Finally, you will need a medium size silicone mold. There are bigger ones, but they are way too big for your standard size mug. You can find the one I used <a href="https://www.amazon.com/gp/product/B07KVHLRNS/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1" target="_blank">here</a>.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKa1V2kNAOf3y5zrh_0a5b3yF51bosyP2LPxd8fRQaa-dxeIhxtYhSiVdWtPYCTJ5hVK3BSFrLHn6I8qvkZ3jcNygRARdWkjvkY_Q2iHWErafMx1FEekNckVzXi14FL0RNNXJegIRt/s2048/IMG_2965.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKa1V2kNAOf3y5zrh_0a5b3yF51bosyP2LPxd8fRQaa-dxeIhxtYhSiVdWtPYCTJ5hVK3BSFrLHn6I8qvkZ3jcNygRARdWkjvkY_Q2iHWErafMx1FEekNckVzXi14FL0RNNXJegIRt/w400-h266/IMG_2965.JPG" width="400" /></a></div><br /><b>Hot Cocoa Bombs</b><br /><p></p><p>Ingredients:</p><p>2 cups chocolate chips or melting wafers <br />2 tbsp shortening (only if using chocolate chips)<br />1 scoop hot cocoa (any flavor) per bomb<br />1 scoop mini vanilla dehydrated marshmallows per bomb <br />Sprinkles, crushed candy, crushed cookies, etc. for decorative topping, if desired<br />1 cup steaming hot milk (any kind) per bomb, for serving<br /></p><p>Directions:</p><p>Melt chocolate chips or melting wafers in a microwave safe container at 30 second intervals, stirring between each, until completely smooth.</p><p>Add a spoonful of melted chocolate to each mold indentation. Using the back of the spoon, spread chocolate evenly over each indentation.</p><p>Place mold in the freezer for 5 minutes, or until completely set.</p><p>Once set, carefully remove the chocolate from the molds.</p><p>Gather your hot cocoa and mini marshmallows for easy assembly.</p><p>Place a microwave safe glass dish in the microwave. Microwave for 1-2 minutes or until hot.</p><p>Carefully place warm dish next to the chocolate shells. Place one shell half, seam side down, on the warm plate to clean up and slightly melt the edges.</p><p>Fill that shell half with a scoop of hot cocoa. Top that with a scoop of mini marshmallows.</p><p>Place second shell half, seam side down, on the warm plate to clean up and slightly melt the edges.</p><p>Carefully place the two shells together, smoothing the seam with your finger and using additional melted chocolate to help seal it together, if necessary.</p><p>Repeat until you run out of chocolate and/or you have the desired amount of cocoa bombs.</p><p>Let the bombs sit until completely set. </p><p>Using a squeeze bottle or spoon, drizzle completed bombs with additional melted chocolate that has cooled slightly. You don't want to use chocolate that is too hot or it will melt a hole right through your bomb and ruin all of your hard work! (Yes, I am speaking from experience. RIP cocoa bomb that got drizzled with chocolate that was too hot) </p><p>Immediately top with sprinkles, crushed candies, or crushed cookies, if using. If you wait too long, the chocolate drizzle will set and the toppings won't stick to it.<br /></p><p>When ready to serve, you can explode your cocoa bomb one of two ways. You can place a cocoa bomb in the bottom of a mug and slowly pour 1 cup of steaming hot milk on top. Or, you can prepare a mug of steaming hot milk and gently place the bomb into your mug of milk.</p><p>Source: Holy cow, this is everywhere. All you have to do is Google it to find videos and/or recipe links all over the place. For me, it started when my sister found an ad saying they would be available at Costco. We searched and never found them, so we decided to make our own.<br /></p><p><b>Notes</b>: Please watch the video above, because honestly, these aren't too hard to make once you get the hang of it, but it is a completely visual recipe. You kind of have to see how it is done for it to totally make sense.</p><p>I love Ghirardelli melting wafers. That's what I used for the hot cocoa bombs in all but one (the final) picture. Even in that picture, I used the Ghirardelli melting wafers for half of those cocoa bombs. I found them in my local grocery store. If you can't find them locally, you can find them <a href="https://www.amazon.com/Ghirardelli-Melting-Variety-Chocolate-Shopping/dp/B076MGD3DY/ref=sr_1_1_sspa?crid=2WK5P08V43SEP&dchild=1&keywords=ghirardelli+melting+wafers&qid=1610945179&sprefix=ghirardelli+melting%2Caps%2C247&sr=8-1-spons&psc=1&smid=A18JPPFXUL05RJ&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyUDcwVUFEREpCRVNIJmVuY3J5cHRlZElkPUEwNzMwNDAwMlFJTTFFMFFOSFU3SCZlbmNyeXB0ZWRBZElkPUExMDIzOTk4S01HT0ZLRElPQ0M2JndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==" target="_blank">here</a>.</p><p>I found dehydrated vanilla mini marshmallows on Amazon, <a href="https://www.amazon.com/gp/product/B00VMUAL1A/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1" target="_blank">here.</a></p><p>If doing a large batch, a squeeze bottle is easiest for drizzling chocolate. If doing a small batch, a spoon is easier. I used a squeeze bottle similar to these ones <a href="https://www.amazon.com/Condiment-Squeeze-McoMce-Leakproof-Capacity/dp/B08B4GHY41/ref=sr_1_12?crid=30YF5Y26DN775&dchild=1&keywords=squeeze+bottles&qid=1610952444&sprefix=sque%2Caps%2C224&sr=8-12" target="_blank">here</a>. <br /></p><p>The easiest way to steam milk is to put one cup of milk in a microwave safe container and microwave for 1 minute. Stir. After one minute, that is a good temperature for kids. If you like it hotter, microwave for an additional minute.</p><p>Also, if you long for the taste of real, tempered, cocoa butter packed chocolate, but can't figure out how to make them work in your molds without them shattering, simply put a couple of squares of high quality chocolate in a mug, add a scoop of hot cocoa, add some mini marshmallows, and then add some steaming hot milk and just enjoy it with the knowledge that you didn't make a huge mess of your kitchen in the process. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflVocg8JJsAsFN1PF3s2qVwNflso9lWf8NveGg4OMue3xWr-r1jr6RBg-41aLabvl4trHgZNzdLK9eaXkZZx7jo-AgwcYWMBYcwQVgWtiqvuW55i_jZJgpVbbFEDutfvp5OnsjcL0/s2048/IMG_2978.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflVocg8JJsAsFN1PF3s2qVwNflso9lWf8NveGg4OMue3xWr-r1jr6RBg-41aLabvl4trHgZNzdLK9eaXkZZx7jo-AgwcYWMBYcwQVgWtiqvuW55i_jZJgpVbbFEDutfvp5OnsjcL0/w400-h266/IMG_2978.JPG" width="400" /></a></div><p><b>Hot Cocoa Bomb Flavor Combinations:</b></p><ul style="text-align: left;"><li>Dark chocolate melting wafers, raspberry hot cocoa, red nonpareil sprinkles</li></ul><ul style="text-align: left;"><li>Dark chocolate melting wafers, peppermint hot cocoa, crushed peppermint candies</li></ul><ul style="text-align: left;"><li>Dark chocolate melting wafers, dark chocolate hot cocoa, chocolate sprinkles</li></ul><ul style="text-align: left;"><li>Dark chocolate melting wafers, mint truffle hot cocoa, green sugar or crushed wint-o-greens candies</li></ul><ul style="text-align: left;"><li>White chocolate melting wafers, white chocolate hot cocoa, red sugar</li></ul><ul style="text-align: left;"><li>White chocolate melting wafers, pumpkin spice hot cocoa, cinnamon sugar or a little nutmeg<br /></li></ul><ul style="text-align: left;"><li>Dark or milk chocolate melting wafers or chocolate chips, salted caramel hot cocoa, finely chopped toffee, butterscotch candies, and/or coarse salt<br /></li></ul><ul style="text-align: left;"><li>Dark or milk chocolate melting wafers or chocolate chips, toasted coconut hot cocoa, toasted shredded coconut, finely chopped</li></ul><ul style="text-align: left;"><li>Milk chocolate chips, peanut butter cup hot cocoa, crumbled Nutter Butter or other peanut butter cookies<br /></li></ul><ul style="text-align: left;"><li>White chocolate melting wafers, cookies and cream hot cocoa, crushed Oreo cookies</li></ul><ul style="text-align: left;"><li>Dark chocolate melting wafers or milk chocolate chips, cookies and cream hot cocoa, crushed Oreo cookies</li></ul><ul style="text-align: left;"><li>Milk chocolate chips, English toffee hot cocoa, finely chopped toffee</li></ul><ul style="text-align: left;"><li>Milk chocolate chips, hazelnut hot cocoa, finely chopped hazelnut chocolate candy bar</li></ul><ul style="text-align: left;"><li>Milk chocolate chips, mocha or macchiato flavored hot cocoa, chocolate sprinkles <br /></li></ul><ul style="text-align: left;"><li>Milk chocolate chips, Mexican style hot cocoa, cinnamon sugar</li></ul><ul style="text-align: left;"><li>Milk chocolate chips, milk chocolate hot cocoa, mini chocolate chips or chopped chocolate </li></ul><ul style="text-align: left;"><li>Milk chocolate chips, cherry hot cocoa, red sugar </li></ul><ul style="text-align: left;"><li>Wherever your taste buds and your creativity take you! </li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqamlo_gn5xfJflco2LC8TsVwLCNN8l_c0tsvJA8rlv1xeuGoRJNLSyScDLpW6rcawwnFZPn9HlkWrErMv2rtz1RqxTTtCUHPILVP6QDh9UGFs8wj6HMHpfaQCAbNPGcJM-n-lcCzh/s2048/IMG_2986.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqamlo_gn5xfJflco2LC8TsVwLCNN8l_c0tsvJA8rlv1xeuGoRJNLSyScDLpW6rcawwnFZPn9HlkWrErMv2rtz1RqxTTtCUHPILVP6QDh9UGFs8wj6HMHpfaQCAbNPGcJM-n-lcCzh/w400-h266/IMG_2986.JPG" width="400" /></a></div> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLXapel3vCridJLOGJqi4PLWh14Ky1lbIv4x604hZIMJCMPLprxE9X7n8xXjgYo8UG_8gY4z27g-CfvuW7-EedtwjjCYCEJX6DWAGCuQ0dWD84zgrTbBwNq6T3YWO6JdQLrhGpc9d/s2048/IMG_0099+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="2048" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLXapel3vCridJLOGJqi4PLWh14Ky1lbIv4x604hZIMJCMPLprxE9X7n8xXjgYo8UG_8gY4z27g-CfvuW7-EedtwjjCYCEJX6DWAGCuQ0dWD84zgrTbBwNq6T3YWO6JdQLrhGpc9d/w400-h373/IMG_0099+%25282%2529.jpg" width="400" /></a></div><p>Above: This is the only picture that I took of the hot cocoa bombs that I made as gifts for my family. It was honestly such a process, I had so much to learn, and I was so under the gun to get them delivered on time that pictures didn't even occur to me until I was literally about to drop the last gift plate on my sister's porch. So, I grabbed my cell phone and snapped a few quick pics. Ha ha. Do yourself a favor and have a few trial runs to get comfortable with these before planning to make 50 at once to deliver while you are under a deadline to do it. </p><p>The top two are dark chocolate Ghirardelli melting wafers, peppermint hot cocoa mix, mini marshmallows, and topped with crushed peppermint. The two below that are dark chocolate Ghirardelli melting wafers, raspberry hot cocoa mix, mini marshmallows, and topped with red nonpareils. The two with red sugar are milk chocolate chips, milk chocolate cocoa mix, mini marshmallows, and red sugar sprinkles. </p><p>The final one with green sprinkles is a mini long story. I ordered Ghirardelli milk chocolate melting wafers on my online pickup order, but then they were unavailable. This was the substitute the store made. Dang online order substitutions! Am I right? They looked like melting wafers, but turned out to be more like chocolate chips. They worked, but I didn't add shortening because I thought they were melting wafers. The result was that these were the hardest to assemble because they were so prone to melting. They exploded nicely when milk was poured on them though. So, that was milk chocolate wafers, milk chocolate hot cocoa, mini marshmallows, and green sprinkles.<br /></p><p></p><p>I then made three more (the ones in all of the rest of the pictures), just so I could take pictures for this blog post. Ha ha! Those are dark chocolate melting wafers, raspberry hot cocoa, and red nonpareils and dark chocolate melting wafers, peppermint or candy cane hot cocoa, and crushed peppermints.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXaLTmEYF1weIverx40zUTftjEsalwIhxzRWgVDC4V6krU6OvBu0_UepAhKmZifW3VkILGzNMkmg5PmIbjfnMkKk8FokgQZSGXKxwnGJispsGMW2XJE39NZ0oKRkWctB1SaNk71Iz/s1125/8BEC9DB3-13CC-4885-9230-AF1676BBC1B5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="828" data-original-width="1125" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXaLTmEYF1weIverx40zUTftjEsalwIhxzRWgVDC4V6krU6OvBu0_UepAhKmZifW3VkILGzNMkmg5PmIbjfnMkKk8FokgQZSGXKxwnGJispsGMW2XJE39NZ0oKRkWctB1SaNk71Iz/w400-h295/8BEC9DB3-13CC-4885-9230-AF1676BBC1B5.jpeg" width="400" /></a></div><p>Above: You can also make them UFO-style. Instead of using the hot plate method to fuse the shell halves together, you pipe slightly cooled melted chocolate onto the edges and then put them together. You then roll the bomb in sprinkles, crushed candy, or chopped cookies for decoration. These are milk chocolate chips (without shortening), raspberry hot cocoa, and red sugar. These were my very first attempt at hot cocoa bombs. You can kind of see that when I handled them, the tops became less shiny and dull. These tasted like ambrosia though.</p><p>Again, sorry for the long post, but I hope my errors and learning experiences along the way will help you avoid problems in your own hot cocoa bomb journey. <br /></p><p>However you decide to make them, I hope you love them as much as we did!<br /></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com1tag:blogger.com,1999:blog-225485136091229166.post-55062148892008909502020-12-24T14:24:00.008-08:002021-01-13T15:31:07.180-08:00Scottish Trifle: Old<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEx-bKI-GjABU4jCew9X79UuUbzITG63f9-ABelTlEgNTWSRxOr1BQOyScF5YJSCMb82cw_eu_tNv8_N5fkrhC1uN1bBgZ07xa-Nm0N2H7gCUFIPr5waDDmsJxUmjJEvGp6QOadTpF/s2048/IMG_2787+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEx-bKI-GjABU4jCew9X79UuUbzITG63f9-ABelTlEgNTWSRxOr1BQOyScF5YJSCMb82cw_eu_tNv8_N5fkrhC1uN1bBgZ07xa-Nm0N2H7gCUFIPr5waDDmsJxUmjJEvGp6QOadTpF/w426-h640/IMG_2787+%25282%2529.JPG" width="426" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvajYYUygOmpo0YmlW3nROftAl9ELY6MO3FknfiLaXQqu4xxMmUKbUawX1M2g002Wakgw8wcXYZCcmWUbpMdCHOSPIotvAFT3lBA7Db4qiQFTkqAdYDT3ibkZ0opdJ57M6vZrCsUO/s2048/IMG_2793.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvajYYUygOmpo0YmlW3nROftAl9ELY6MO3FknfiLaXQqu4xxMmUKbUawX1M2g002Wakgw8wcXYZCcmWUbpMdCHOSPIotvAFT3lBA7Db4qiQFTkqAdYDT3ibkZ0opdJ57M6vZrCsUO/w400-h266/IMG_2793.JPG" width="400" /></a> <br /></div><br />This is the old Scottish Trifle recipe that we always had for dessert on Christmas Eve while I was growing up.<p></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWU4wiPzaUFRFr_XLV9-kWxRDjPjINeyKHMhqEHUY12FvygJVDmP5ZZJuWC88wG4HPkTQQEwTlzg-otO22yHkPMxrIC_mrSicxJA-1RJOo6zH-u31m4TAt-Wgo6QPyAu-W_gjYDqpI/s2048/IMG_2819.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWU4wiPzaUFRFr_XLV9-kWxRDjPjINeyKHMhqEHUY12FvygJVDmP5ZZJuWC88wG4HPkTQQEwTlzg-otO22yHkPMxrIC_mrSicxJA-1RJOo6zH-u31m4TAt-Wgo6QPyAu-W_gjYDqpI/w400-h266/IMG_2819.JPG" width="400" /></a> <br /></p><p><b>Scottish Trifle</b></p><p>Ingredients:</p><p>Angel food cake (pre-made from your grocery bakery or homemade)<br />17 oz. frozen raspberries<br />4-5 tbsp. orange juice<br />3 oz. raspberry Jell-O<br />4 oz cook and serve vanilla pudding, with milk called for on package instructions<br />1/2 pint whipping cream<br />1/2 cup granulated sugar, or to taste<br />1/2 cup blanched sliced almonds<br />Maraschino cherries</p><p>Directions:</p><p>Thaw and drain raspberries, reserving juice.</p><p>Crumble cake on bottom of large serving bowl or trifle dish. Pour orange juice over cake. Spoon drained fruit over the top.</p><p>Using reserved raspberry juice, prepare Jell-O using slightly less water (about 3/4 cup boiling water and 3/4 cup cold water/juice mixture). Pour Jell-O liquid mixture over raspberries and crumbled angel food cake. Chill to set.</p><p>Prepare cook and serve pudding according to package instructions. Chill completely.</p><p>Spread chilled pudding on top of trifle. Chill completely.</p><p>Beat whipping cream until soft peaks form. Add in sugar and continue beating until incorporated.</p><p>When ready to serve, spread whipped cream on top of trifle and sprinkle with almonds (toasted or untoasted, according to your preference) and maraschino cherries.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikL_GPrWcVwn-xqntrPY7kQOKO3zjqPdkTGXyc7qnQfB28rEB-WWNDcVRfRNA8HJdy79ks67cXecnjsI6aTtC5UbCpgGwv2WiID3Cdu2a063rJ5X-jM0eOI2V3tGB_FNMCtT9gVje/s2048/IMG_2785.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikL_GPrWcVwn-xqntrPY7kQOKO3zjqPdkTGXyc7qnQfB28rEB-WWNDcVRfRNA8HJdy79ks67cXecnjsI6aTtC5UbCpgGwv2WiID3Cdu2a063rJ5X-jM0eOI2V3tGB_FNMCtT9gVje/w400-h266/IMG_2785.JPG" width="400" /></a> <br /></p><p>Source: My mom found this in the recipe section of the Deseret News around 30 years ago. I couldn't find it on <a href="https://www.deseret.com/" target="_blank">their site</a>, but you are welcome to peruse their recipe archives!<br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7007NFzEFR_MUyBCWmFNtCe3mPOeZd8BS4ajqtGfDAcrbutrgzKEOI-bLi8-h4E6-RGw2A1zIsJ56V8bXe3z32i3jLTkxXPX7mDP-930XTbVilG6Z07_Y_vWxtrH400jCQvcTBj3/s2048/IMG_2829.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7007NFzEFR_MUyBCWmFNtCe3mPOeZd8BS4ajqtGfDAcrbutrgzKEOI-bLi8-h4E6-RGw2A1zIsJ56V8bXe3z32i3jLTkxXPX7mDP-930XTbVilG6Z07_Y_vWxtrH400jCQvcTBj3/w400-h266/IMG_2829.JPG" width="400" /></a> <br /></p><p>Notes: We always use a store-bought pre-baked angel food cake. It is just easier that way, and they are delicious. The original recipe also says that you can used canned raspberries. In that case, you wouldn't drain or strain them. You would just use water to prepare the Jell-O. After trying the new version and the old version of Scottish Trifle, we decided that we would probably try to make a new hybrid version next year. The consensus was that we loved the homemade custard and fresh raspberries in the new version, but we loved the added flavors from the orange juice and raspberry juice in the old version. So, stay tuned for December 2021 for yet another version of Scottish Trifle. Ha ha!</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTW4UI7VwZ1ZC42yFXSmyDQyzORAk_LF6rlEPeEaK-ljsPkLOQo3yoqiHPmC5QdWieXbFXr4ceihVQROXX8TmjTwn-r7rwcuVBQg63WdMNmpFpX-2R6qLhnTowh6Nmrza8kHZ6C5sz/s2048/IMG_2849.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTW4UI7VwZ1ZC42yFXSmyDQyzORAk_LF6rlEPeEaK-ljsPkLOQo3yoqiHPmC5QdWieXbFXr4ceihVQROXX8TmjTwn-r7rwcuVBQg63WdMNmpFpX-2R6qLhnTowh6Nmrza8kHZ6C5sz/w400-h266/IMG_2849.JPG" width="400" /></a></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com1tag:blogger.com,1999:blog-225485136091229166.post-2413288320450012742020-12-23T14:03:00.024-08:002021-01-13T15:08:23.540-08:00Scottish Trifle: New<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8mJMVpg0RpCXlBZMl9mXBsBLefmqmcALl6-mT0YBYuiH7qwGZrSVJRDox-V-Liy_HtTuOlobUblZhqAgFG_YoAGPrpRWAWtcsNxcA0DtFGg0flSJ78T34_ZzBB9eFb4ZSpyViQc5-/s2048/IMG_2381.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8mJMVpg0RpCXlBZMl9mXBsBLefmqmcALl6-mT0YBYuiH7qwGZrSVJRDox-V-Liy_HtTuOlobUblZhqAgFG_YoAGPrpRWAWtcsNxcA0DtFGg0flSJ78T34_ZzBB9eFb4ZSpyViQc5-/w400-h266/IMG_2381.JPG" width="400" /></a><br /></p><p><b>Scottish Trifle: New Way</b></p><p>Ingredients:</p><p>1 angel food cake (pre-made by your grocery bakery, or homemade)<br />1 recipe homemade custard, fully chilled (see below)<br />2 cups heavy whipping cream<br />1/2 cup granulated sugar, or to taste<br />Slivered blanched almonds<br />2 pints fresh raspberries</p><p>Directions:</p><p>Beat heavy whipping cream until soft peaks form. Sprinkle in sugar and continue beating until incorporated.</p><p>Cut or tear angel food cake into bite size cubes. Spread a layer of angel food cake onto the bottom of a trifle dish or large bowl. Sprinkle evenly with fresh raspberries.<br /></p><p>Top angel food cake and raspberries with homemade custard. </p><p>Top custard layer with whipped cream. Chill until ready to serve.</p><p>Preheat oven to 400 degrees F. Spread slivered blanched almonds onto foil covered baking sheet. Bake almonds, stirring occasionally, until lightly browned and toasted. Let cool completely.</p><p>When ready to serve, sprinkle top of the trifle with toasted slivered almonds and fresh raspberries.</p><p>Source: This was a combination of <a href="https://www.thespruceeats.com/tipsy-laird-trifle-recipe-435146" target="_blank">this recipe</a> that I found and the old one, found <a href="https://familyfoodiefun.blogspot.com/2020/12/scottish-trifle-old.html" target="_blank">here</a>, that we used to make while I was growing up.</p><p>Notes: I used a pre-baked angel food cake from my grocery bakery. It is just nice to simplify things when everything else has so many steps. The reason my trifle bowl doesn't look very full is that I split this recipe in half and separated it into two trifle bowls so I could keep one half for our family and give the other half to my mom. Pictured is the one I gave to my mom. If I put the entire recipe into one trifle bowl, it would fill it to the top. You could even alternate layers, if desired, and do six layers instead of three (1. angel food cake and raspberries, 2. custard, 3. whipped cream, 4. angel food cake and raspberries, 5. custard, 6. whipped cream, raspberries, and toasted almonds). <br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVH5qsQvRfjAGRBioJaJ7KmDXGQ0SLd5yylqD6NXhuiBQnhzPlRb6uNLnPxiaILJKxFOfiYn-a3izENod5EbaBIfylz0p7Xzjj38snUYgHMPi-l6ZuyZOh5-6hbacCRqh1qw3W6RC/s2048/IMG_2375.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVH5qsQvRfjAGRBioJaJ7KmDXGQ0SLd5yylqD6NXhuiBQnhzPlRb6uNLnPxiaILJKxFOfiYn-a3izENod5EbaBIfylz0p7Xzjj38snUYgHMPi-l6ZuyZOh5-6hbacCRqh1qw3W6RC/w400-h266/IMG_2375.JPG" width="400" /></a> <br /></p><p><b>Homemade Custard</b></p><p>Ingredients:</p><p>4 cups heavy whipping cream, scalded<br />5 egg yolks<br />1 cup sugar<br />1 teaspoon vanilla</p><p>Directions:</p><p>Beat the yolks with the sugar until it is light and forms a ribbon when the beater is lifted.</p><p>Add the scalded cream slowly in a stream, stirring. (You can also use the mixer on low speed)</p><p>Transfer the custard to a heavy saucepan and cook it over moderately low heat, stirring until it thickens, but do not let it boil. Remove the pan from the heat and stir in vanilla. Strain the custard through a fine sieve into a metal bowl. Set in a bowl of ice. Let it cool, stirring occasionally, then chill, covered.</p><p>Source: My sister-in-law, Angie Adams.</p><p>Notes: The longer you let it chill, the thicker it will be. I recommend making it a day before you need to assemble the trifle, and letting it chill overnight. This is rich and heavenly stuff.<br /></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-56997688612714626902020-12-20T13:11:00.054-08:002021-01-13T15:20:38.569-08:00Mom's Snickerdoodles<p></p><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccho7T5mHmXEt_itFdMXrFDmvdMzV6lWwISZcJfYx4Io8Eet3XjgLS5A_XxeWjFvP81QVfDaqxkJivZke6idzSE_wyLyhGG_zTu_tKxuVCgidLHmrsL0FmAVIa4P3hTLjOFIYmAjo/s2048/IMG_2454.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccho7T5mHmXEt_itFdMXrFDmvdMzV6lWwISZcJfYx4Io8Eet3XjgLS5A_XxeWjFvP81QVfDaqxkJivZke6idzSE_wyLyhGG_zTu_tKxuVCgidLHmrsL0FmAVIa4P3hTLjOFIYmAjo/w400-h266/IMG_2454.JPG" width="400" /></a><br /></div><p></p><p>You know the saying, "Nobody makes 'em like mom?" This is true of snickerdoodles. I still haven't figured them out. My mom made us a batch of snickerdoodles in a Christmas care package, and they tasted like childhood and heaven. Light, fluffy, and cakey. Soooo good. Here is her recipe.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4xqLN7f1hJBrts-SMW8RdjcuyGoAEQb1jy2T5g4R8EnCH4eP6s2EoLSg4OOPmbcvh5O4YLfQhppgl5fwJuOHQHKhHiW61sYVebTo-uv7FvwcMU7_MfJshWzhmn41Kp82VSPYFVaW/s2048/IMG_2462.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4xqLN7f1hJBrts-SMW8RdjcuyGoAEQb1jy2T5g4R8EnCH4eP6s2EoLSg4OOPmbcvh5O4YLfQhppgl5fwJuOHQHKhHiW61sYVebTo-uv7FvwcMU7_MfJshWzhmn41Kp82VSPYFVaW/w400-h266/IMG_2462.JPG" width="400" /></a> <br /></p><p><b>Giant Snickerdoodles</b></p><p>Ingredients:</p><p>1 cup margarine, softened (use a good brand that is preferably marked "good for baking")<br />1 1/2 cups plus 2 tbsp. sugar<br />2 eggs<br />2 3/4 cups flour<br />2 tsp. cream of tarter<br />1 tsp. baking soda<br />1/4 tsp. salt<br />2 tsp. cinnamon<br /></p><p>Directions:<br /></p><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin-bottom: 0.0001pt; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin-bottom: 0.0001pt; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b><u><span style="text-decoration: none;"></span></u></b></div><p>In a large mixing bowl with mixer at medium speed, cream butter, 1 1/2 cups sugar, and eggs until light and fluffy, scraping sides of bowl occasionally. In a separate bowl, combine flour, cream of tartar, baking soda, and salt. Add to creamed mixture until well blended, but do not overmix. </p><p>Refrigerate at least 1 hour to chill dough.</p><p>Preheat oven to 375 degrees F. Combine remaining 2 tablespoons sugar and cinnamon in a flat open bowl. </p><p>*Important: Prepare balls of dough for one batch of cookies at a time. Keep unused dough refrigerated. The texture of the cookies is dependent on the dough remaining chilled right up until baking.</p><p>Shape dough into 2-inch balls and roll in cinnamon-sugar. Place 3 inches apart on ungreased cookie sheets. Bake 12-15 minutes until golden brown. Snickerdoodles will puff up at first, then flatten out to giant size during baking. Remove from cookie sheet and cool on wire rack.</p><p>Makes 2 dozen cookies.</p><p>Source: My mom got this recipe from a Ladies Home Journal magazine about 40 years ago.<br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tFpl88yYSw1y2plbI-VupQsqDta_p-1vjJHhYeHb-no4FeeaUycVQfS1I9WqrU_Ycwq69oyFtfA1qHD7FeE8615TSAiEQ8c-hcsRr5t5lTcNCBdF4B9Rr_rLXYIfiSvM6xwgCC9j/s2048/F85DC4D7-44BC-4FC2-BCCC-1C884B0811F2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tFpl88yYSw1y2plbI-VupQsqDta_p-1vjJHhYeHb-no4FeeaUycVQfS1I9WqrU_Ycwq69oyFtfA1qHD7FeE8615TSAiEQ8c-hcsRr5t5lTcNCBdF4B9Rr_rLXYIfiSvM6xwgCC9j/w300-h400/F85DC4D7-44BC-4FC2-BCCC-1C884B0811F2.jpeg" width="300" /> </a></p><p style="text-align: left;">Notes: You cannot substitute butter or shortening for this recipe. You need margarine, and not just any margarine, but a good quality margarine. Some margarine brands water their formula down, so that will alter the outcome of the recipe as well. Look for a brand of margarine that specifically claims that it is "good for baking." Also, do not overmix the batter. Finally, it is imperative that you keep the dough chilled in the refrigerator right up until it is ready to be rolled into a ball and baked, otherwise the cookies will spread. They will lose their thick, light, fluffy, and cakey texture and instead be flat, chewy, and quickly become hard. If this happens, the cookies are still edible, of course, but you will want to warm them in the microwave for 7-10 seconds per cookie prior to eating to soften them up. <br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVP2iUenn9sPYjszabhRwNBahmfrzgFGBf_sN9tFqkH-_T1SjeC0zn_SOy1QnchVDcXXhSZ-CPYo8UJiL8WAERXlThD9_OnTim2-g_af1zzpVUnlk2IF17BVqYHxIkr0WS4r7Hlsd/s2048/DE6E120F-4A7D-4E3B-BEB3-0C238B3979FD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVP2iUenn9sPYjszabhRwNBahmfrzgFGBf_sN9tFqkH-_T1SjeC0zn_SOy1QnchVDcXXhSZ-CPYo8UJiL8WAERXlThD9_OnTim2-g_af1zzpVUnlk2IF17BVqYHxIkr0WS4r7Hlsd/w300-h400/DE6E120F-4A7D-4E3B-BEB3-0C238B3979FD.jpeg" width="300" /></a> <br /></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com1tag:blogger.com,1999:blog-225485136091229166.post-78519132846872179482020-12-19T12:52:00.039-08:002021-01-13T15:38:53.980-08:00Mom's Chocolate Chip Cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGH1vf6pHoaLz-asebDMdIViLB1psRbsDJbXSKdOIu3RZAC2ofO76-jV2nkL9jfWOuEp-T8zzh3ufyXqIx7zgymGDHpV6qlqy8iIoszJGzmJ2QNo7M8xit_XooDsDL-sTYyUk6i6Rc/s2048/IMG_2438.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGH1vf6pHoaLz-asebDMdIViLB1psRbsDJbXSKdOIu3RZAC2ofO76-jV2nkL9jfWOuEp-T8zzh3ufyXqIx7zgymGDHpV6qlqy8iIoszJGzmJ2QNo7M8xit_XooDsDL-sTYyUk6i6Rc/w400-h267/IMG_2438.JPG" width="400" /></a></div><br />We have two amazing chocolate chip cookie recipes on this blog. One of them can be found <a href="https://familyfoodiefun.blogspot.com/2013/12/christmas-cookies-part-1.html" target="_blank">here</a>. The other one can be found below. We posted it nearly a decade ago, <a href="https://familyfoodiefun.blogspot.com/2011/05/you-arent-real-mom-until-youve-mastered.html" target="_blank">here</a>, but my mom made a batch for us for Christmas, so I felt it deserved another post.<p></p><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZsX3737-glojhAcq6NcGZXGKx6EGTJFjfw9S1dPNR0PmD-zxFdfFl_CjnKKd5i-3ytaP94nj0cvCKs7xV3n9keq8gSGnI72WtG2qQmIfznNNTi0xwAC-lpJ9labQF9ynaSRrVBu8/s2048/IMG_2426.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZsX3737-glojhAcq6NcGZXGKx6EGTJFjfw9S1dPNR0PmD-zxFdfFl_CjnKKd5i-3ytaP94nj0cvCKs7xV3n9keq8gSGnI72WtG2qQmIfznNNTi0xwAC-lpJ9labQF9ynaSRrVBu8/w400-h266/IMG_2426.JPG" width="400" /></a> </p><p><b>Chocolate Chip Cookies</b></p><p>Ingredients:</p><p>1 lb. butter or margarine<br />1 1/2 cups white sugar<br />2 cups brown sugar<br />3 eggs<br />6 cups flour<br />1 1/2 tsp. salt<br />1 1/2 tsp. baking soda<br />2 tsp. vanilla<br />2 bags (4 cups) chocolate chips)<br />Walnuts, if desired</p><p>Directions:</p><p>Cream together butter, white sugar, and brown sugar.</p><p>Then add eggs, flour, salt, baking soda, and vanilla. Once incorporated, add chocolate chips, and walnuts, if using.</p><p>Mix well. Put on ungreased cookie sheet with small ice cream scoop. Bake at 350 degrees F for 8-10 minutes.<br /></p><p>Source: My mom found this in a ward/church cookbook about 30 years ago. She mentioned in the comments below that it was a recipe either submitted by Jo Hatch and/or Sharon Boam.<br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qwTJ-OXIj_LjO_XubKDM8hkiWiRSUQxjrdXAOjsYhbNUd7kJnBi1IMDjR428qyB9cMw5Y7-gwQWAm6xwKWVwOLxAmcla2PQBg0mi6lvIznK0KqkO_lrwjpbOkq1Qg3n643Yw8rT3/s2048/IMG_2419.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qwTJ-OXIj_LjO_XubKDM8hkiWiRSUQxjrdXAOjsYhbNUd7kJnBi1IMDjR428qyB9cMw5Y7-gwQWAm6xwKWVwOLxAmcla2PQBg0mi6lvIznK0KqkO_lrwjpbOkq1Qg3n643Yw8rT3/w400-h266/IMG_2419.JPG" width="400" /> </a></p><p style="text-align: left;">Notes: We originally added pecans to this as well, but since my son developed a tree nut allergy, we have omitted the nuts.<br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyC5XaMd-dmbileFrWmQh8eRQvccdWsThAnywRfYQkFw3ywzraXOxYawjvD4W7dPHePZER5TDInmYy7RdiOEz0XPxzG4_zGZgwX5ABRmN2vcGhfAHsk6_hYa6yp0QxvNGq8BIgEhD/s2048/IMG_2437.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyC5XaMd-dmbileFrWmQh8eRQvccdWsThAnywRfYQkFw3ywzraXOxYawjvD4W7dPHePZER5TDInmYy7RdiOEz0XPxzG4_zGZgwX5ABRmN2vcGhfAHsk6_hYa6yp0QxvNGq8BIgEhD/w400-h266/IMG_2437.JPG" width="400" /></a> <br /></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com2tag:blogger.com,1999:blog-225485136091229166.post-35596567262211143592020-12-18T14:37:00.001-08:002021-01-13T12:49:42.841-08:00Choose Your Flavor<p style="text-align: center;"></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwosayQ5lE2Yr7VoceiY0T-hIrJY2D6Rxlu6KYhQjiAQkJ31yKjqgURUB138tDkub5VPHyY3LSpXcUanCetxBsKiOWGj9QBIs8wv05TehG0V23U5zG_9g855oQriBSTJ9qKN6dpxwe/s2048/IMG_2541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwosayQ5lE2Yr7VoceiY0T-hIrJY2D6Rxlu6KYhQjiAQkJ31yKjqgURUB138tDkub5VPHyY3LSpXcUanCetxBsKiOWGj9QBIs8wv05TehG0V23U5zG_9g855oQriBSTJ9qKN6dpxwe/w426-h640/IMG_2541.JPG" width="426" /></a></div><br />My mom has mentioned a number of times that her mom used to make candy cane cookies that had anise and almond flavoring. However, her mom never passed on a recipe to them. I decided to try my hand with the internet and see if I can find a recipe that was close to what her mom used to make. She said this one came pretty darn close and brought back a lot of memories.<p></p><p>Now, you can have a lot of fun with the flavorings on these cookies. I found a lot of different options online. Some recipes used 1 1/2 teaspoons almond extract for the red dough and 1 teaspoon almond extract for the white dough. Some recipes used 1 teaspoon peppermint extract for the red dough and 1 teaspoon vanilla extract for the white dough. The version my mom always had used 1 teaspoon anise extract for the red dough and 1 1/2 teaspoons almond extract for the white dough.</p><p>I made these cookies two ways. I made one batch using the anise extract for the red dough and almond extract for the white dough. Then I made another batch where I used peppermint extract for the red dough and vanilla extract for the white dough. It was fantastic both ways. These are light, soft, and chewy butter cookies. I think you will love them. Besides being delicious, they were also adorable.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2VosfqfkrB7SW9HI2FJ08v_0NepdVKBDIPne0eeYZ6Za7j5qUiQJpVMcklfASA1CfMjJhjQq9Zdz2y2KUoWcQyjaEy85GXAA2TGlWQez_mDy9Ev1FbA2cJqDs19UnwJAQ9T2lm5h/s2048/IMG_2511.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2VosfqfkrB7SW9HI2FJ08v_0NepdVKBDIPne0eeYZ6Za7j5qUiQJpVMcklfASA1CfMjJhjQq9Zdz2y2KUoWcQyjaEy85GXAA2TGlWQez_mDy9Ev1FbA2cJqDs19UnwJAQ9T2lm5h/w400-h266/IMG_2511.JPG" width="400" /></a></p><p><b>Christmas Candy Cane Cookies</b></p><p>Ingredients:</p><p>1/2 cup shortening<br />1/2 cup butter, softened<br />1 cup confectioners' sugar<br />1 large egg, room temperature<br />2 1/2 cups all-purpose flour<br />1/2 teaspoon salt<br />1/2 teaspoon red food coloring (or more, to get your desired color)<br />1/2 cup peppermint candy, crushed, optional<br />1/2 cup sugar, optional<br /></p><p>Flavorings:</p><p><br />1 1/2 teaspoons almond extract<br />1 teaspoon vanilla</p><p>Or:</p><p>1 teaspoon peppermint extract<br />1 teaspoon vanilla extract</p><p>Or:</p><p>1 teaspoon anise extract<br />1 1/2 teaspoons almond extract</p><p>Directions:</p><p>In a large bowl, cream the shortening, butter, and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into 1 portion. Then mix in the extracts: almond, peppermint, <i>or</i> anise into the red dough and vanilla <i>or</i> almond into the white dough. </p><p>Cover each portion of dough separately and refrigerate for 2 hours or until easy to handle. I put each into a separate zip top bag.</p><p>Just before removing dough from the refrigerator, mix crushed peppermint candy and sugar together, if using. <br /></p><p>Shape 1 teaspoon plain dough into a 4-inch rope. Shape 1 teaspoon red dough into a 4-inch rope. Place ropes side by side; pres together lightly and twist carefully. Be gentle to avoid breaking or cracking the dough. Place on an ungreased baking sheet; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing cookies 2 inches apart on baking sheets. I kept the dough I wasn't currently working with in the refrigerator to keep it chilled.</p><p>Bake at 375 for 8-9 minutes or until set. Sprinkle the candy mixture lightly on top of the warm cookies. Remove to wire racks to cool completely.</p><p>Nutrition information: 1 cookie: 86 calories, 4 g fat, 48 mg sodium, 11 g carbohydrate (6 g sugars, 0 g fiber), 1 g protein.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_gF97FJdU6xQbFLTUWmLAwaQ_OcPTSVO21h9reoMb5nX0WgCp8K1x66xXj2W0ay9wfVrnNC5kaVZJy6E_DjGT4dLw59qhja1tbN2jaWQ803T_hRuCu0t2dnKMSHAbOhxE8r9vC6f/s2048/IMG_2508.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_gF97FJdU6xQbFLTUWmLAwaQ_OcPTSVO21h9reoMb5nX0WgCp8K1x66xXj2W0ay9wfVrnNC5kaVZJy6E_DjGT4dLw59qhja1tbN2jaWQ803T_hRuCu0t2dnKMSHAbOhxE8r9vC6f/w400-h266/IMG_2508.JPG" width="400" /></a> <br /></p><p>Source: I found variations of this cookie recipe all over the internet. I followed this one from Taste of Home. you can find it <a href="https://www.tasteofhome.com/recipes/christmas-candy-cane-cookies/" target="_blank">here</a>. However, here are some more versions of the recipe. Another Taste of Home version, <a href="https://www.tasteofhome.com/recipes/classic-candy-cane-butter-cookies/" target="_blank">here</a>. This Taste of Home version is cinnamon flavored with crushed red hots! You can find it <a href="https://www.tasteofhome.com/recipes/cinnamon-candy-cane-cookies/" target="_blank">here</a>. Don't feel like making dough? This version, <a href="https://www.tasteofhome.com/recipes/peppermint-candy-cane-cookies/" target="_blank">here</a>, uses refrigerated sugar cookie dough. This was the only one I found that used anise flavoring. You can find it <a href="https://www.tasteofhome.com/recipes/candy-cane-butter-cookies/print/" target="_blank">here</a>. I am not sure why it was so poorly reviewed. Probably someone who doesn't like anise flavoring. But I love it! A cute three color candy cane with red, green, and white, <a href="https://www.valyastasteofhome.com/mint-candy-cane-cookies/" target="_blank">here</a>. Version one from Allrecipes.com, <a href="https://www.allrecipes.com/recipe/10095/candy-cane-cookies-i/" target="_blank">here</a>. Version two from Allrecipes.com, <a href="https://www.allrecipes.com/recipe/10270/candy-cane-cookies-ii/" target="_blank">here</a>. Version three from Allrecipes.com,<a href="https://www.allrecipes.com/recipe/24443/candy-cane-cookies-iii/" target="_blank"> here</a>.</p><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgeGEHZYlPbm3yL048J_SNptWvsb10rZmRe6mFkB5q2fpYi_7pkvqtCLZwlj4iqOJtboyWxtXdJwPEkAF5skTagmtNMJ1wDHEsJUSir8D1Sw-lvGXElrwJ8eVrc4XoSY71cx41yIz/s2048/IMG_0045.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgeGEHZYlPbm3yL048J_SNptWvsb10rZmRe6mFkB5q2fpYi_7pkvqtCLZwlj4iqOJtboyWxtXdJwPEkAF5skTagmtNMJ1wDHEsJUSir8D1Sw-lvGXElrwJ8eVrc4XoSY71cx41yIz/w400-h300/IMG_0045.HEIC" width="400" /></a> <br /></p><p style="text-align: center;"></p><p> Above: I could have spaced them a little more and fit nine cookies to a pan, all facing the same direction, but this is how I did mine this time.<br /></p><p></p><p></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipdrMYBtr1S7E86wUggWxApD0Gq0-STyd2iaJd0PShT_Qfba05hFJbMrT_gB5tSjPmC39Zr4UWfzMe_xWpHrKj7DetCfaWFIUDO9oouLKBQ3kOmZGde29bR7vObtzIOcM7WMLXaZvg/s2048/IMG_0043.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipdrMYBtr1S7E86wUggWxApD0Gq0-STyd2iaJd0PShT_Qfba05hFJbMrT_gB5tSjPmC39Zr4UWfzMe_xWpHrKj7DetCfaWFIUDO9oouLKBQ3kOmZGde29bR7vObtzIOcM7WMLXaZvg/w300-h400/IMG_0043.HEIC" width="300" /></a> </p><p>Notes: I LOVED the anise and almond flavor combination. The anise flavoring was not overpowering. This is not eating a black jellybean cookie, I promise. It is subtle and just such a lovely flavor combination. It was so good. I also loved the peppermint flavored cookies as well. Though the almond and vanilla flavor combination might be the most kid friendly. As you can see from all the versions I found, you can experiment with what works best for you! Also, definitely check out the tricolor candy canes (red, green, and white). Those were really fun and cute too!</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUdnnR-fifIqSG-2MZKU5bTZkGybVWvK74b_Eu4KMS24BB3WBLzbxd9e-WUuXuGyoiWBXj2b91sw0YJqHEBzaCR39U_ufJVvPbb0CA8-7zQZtFtMY1B3TnKZXv-CaQNxKp75Oi7NY/s2048/IMG_2514.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUdnnR-fifIqSG-2MZKU5bTZkGybVWvK74b_Eu4KMS24BB3WBLzbxd9e-WUuXuGyoiWBXj2b91sw0YJqHEBzaCR39U_ufJVvPbb0CA8-7zQZtFtMY1B3TnKZXv-CaQNxKp75Oi7NY/w400-h266/IMG_2514.JPG" width="400" /></a></p><p></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-8120868695216500672020-12-05T16:57:00.013-08:002020-12-05T18:29:42.150-08:00Christmas Cookie Plate Exchange Part 2<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBflx2XShzD3UlXvVJtM6wTErWL20vOfAr7sGDeUWRtxs6Rb-AnSz0fpnoclb_iALPMr5UTPv9nVY1zf25TBTe289LvJ0p1vmmNeOFGaWD-8DdKBIYHEwTQ0lSPZkz6liQUP5amiS/s2048/IMG_2088.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBflx2XShzD3UlXvVJtM6wTErWL20vOfAr7sGDeUWRtxs6Rb-AnSz0fpnoclb_iALPMr5UTPv9nVY1zf25TBTe289LvJ0p1vmmNeOFGaWD-8DdKBIYHEwTQ0lSPZkz6liQUP5amiS/w400-h266/IMG_2088.JPG" width="400" /></a></div><p></p><p style="text-align: center;">As promised, here is the second half of our cookie plate exchange recipes! Enjoy!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhfioCDCw-aICzS7p-UfPkl_jeVY29dlkkf7wenwmgf8OYz66eT101NnbPuMTnGNp4vS35H7fGGV_WyLLO21y4dUl74y1-uf4U2g-3XCGbCvXiBUrVw1KSKKPSRWmGUNX7c4Qx1mh/s2048/IMG_2086.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhfioCDCw-aICzS7p-UfPkl_jeVY29dlkkf7wenwmgf8OYz66eT101NnbPuMTnGNp4vS35H7fGGV_WyLLO21y4dUl74y1-uf4U2g-3XCGbCvXiBUrVw1KSKKPSRWmGUNX7c4Qx1mh/w400-h266/IMG_2086.JPG" width="400" /></a></div><b> </b><p></p><p><b>Kisses Candy Cane Blossoms</b></p><p>Ingredients:</p><p>48 Hershey's Kisses brand candy cane mint candies<br />1/2 cup (1 stick) butter or margarine, softened<br />1 cup granulated sugar<br />1 egg<br />1 1/2 tsp. vanilla extract<br />2 cups all-purpose flour<br />1/4 tsp baking soda<br />1/4 tsp salt<br />2 tbsp milk<br />1/3 cup red and/or green sugar crystals, granulated sugar, or powdered sugar for rolling</p><p>Directions:</p><p>Heat oven to 350 degrees F. Remove wrappers from candies.</p><p>Heat butter, granulated sugar, egg, and vanilla in large bowl until well blended. Stir together flour, baking soda, and salt; add alternately with milk to butter mixture, beating until well blended.</p><p>Shape dough into 1-inch balls. Roll in red or green sugar, granulated sugar, powdered sugar, or a combination of any of the sugars. Place on ungreased cookie sheet.</p><p>Bake 8-10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. </p><p>Makes about 48 cookies.</p><p>Source: Hershey's website. You can find it <a href="https://www.hersheys.com/kitchens/en_us/recipes/kisses-candy-cane-blossoms.html" target="_blank">here</a>.</p><p>Notes: These were so cute and delicious. We did put the candies on to the cookies too soon. We should have let them cool a little longer before pressing the candies into the cookies to avoid the candies from melting the way they did. Oh well!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkaDxl2oBYMNtbIcc89f6Td70hVvvddUea1hsTUCQlcZaKCtXc-cJRC7pXL7me1rRR-FcdppNjR_wHrzzsB-ETb3M8OVrGDL5Q6y3VDL5-oioDnCVXsSzjHpHgzLtJH_cWGl7fWMGL/s2048/IMG_2045.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkaDxl2oBYMNtbIcc89f6Td70hVvvddUea1hsTUCQlcZaKCtXc-cJRC7pXL7me1rRR-FcdppNjR_wHrzzsB-ETb3M8OVrGDL5Q6y3VDL5-oioDnCVXsSzjHpHgzLtJH_cWGl7fWMGL/w400-h266/IMG_2045.JPG" width="400" /></a></div><br /><b>Chewy Brown Sugar Cookies</b><p></p><p>Ingredients:</p><p>2 cups all-purpose flour<br />1 tsp. baking soda<br />1 1/2 tsp. cornstarch<br />1/2 tsp ground cinnamon (increase to 1 tsp. if you love cinnamon)<br />1/4 tsp. salt<br />3/4 cup unsalted butter, melted<br />1 1/4 cups packed dark brown sugar (light brown sugar may also be used)<br />1 large egg, room temperature<br />2 tsp. vanilla extract<br />1/3 cup granulated sugar, for rolling</p><p>Directions:</p><p>Stir the flour, baking soda, cornstarch, cinnamon, and salt together in a large bowl. Set aside.</p><p>In a medium size bowl, whisk the melted butter and brown sugar together until smooth. Whisk in the egg and vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours, or up to 3 days.<br /></p><p>If dough was chilled for longer than 2 hours, allow it to soften at room temperature for ten minutes.</p><p>Preheat the oven to 325 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.</p><p>Pour the granulated sugar into a bowl. Take 2 tablespoons of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the middle of each cookie down with the back of a spoon. Place back into the oven for 1-2 more minutes. Cookies will be puffy and still appear very soft in the middle. Remove from the oven and allow to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely.</p><p>Cookies stay soft and fresh for 7 days at room temperature. Cookies may be frozen up to 3 months. Frozen rolled cookie dough may be baked directly from the freezer for 13 minutes.</p><p>Source: Sally's Baking Addiction. You can find it <a href="https://sallysbakingaddiction.com/chewy-brown-sugar-cookies/" target="_blank">here</a>.</p><p><b>Red Velvet Chocolate Chip Cookies</b></p><p>Ingredients:</p><p>1 1/2 cups + 1 tbsp all-purpose flour<br />1/4 cup unsweetened cocoa powder<br />1 tsp baking soda<br />1/4 tsp salt<br />1/2 cup unsalted butter, softened to room temperature<br />3/4 cup packed light brown sugar (dark brown sugar may also be used)<br />1/4 cup granulated sugar<br />1 large egg, at room temperature<br />1 tbsp milk<br />2 tsp vanilla extract<br />1.5 tbsp red food coloring<br />1 cup semi-sweet chocolate chips</p><p>Directions:</p><p>whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.</p><p>Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. </p><p>Beat in the egg, milk, and vanilla extract. Once mixed, add in the food coloring and continue mixing until combined.</p><p>Continue mixing while slowly adding in the dry ingredients into the wet ingredients until fully incorporated and soft dough has formed. Add in more red food coloring, if desired. Fold in the chocolate chips with a spoon.</p><p>Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (or up to 3 days).</p><p>Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.</p><p>Scoop 1 1/2 tbsp dough and roll into a ball. Bake for 10-11 minutes.</p><p>If the cookies are still puffy and haven't spread, lightly press down with the back of a spoon. If desired, sprinkle a few additional chocolate chips onto the tops of the warm cookies.</p><p>Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.</p><p>Source: Sally's Baking Addiction. You can find it <a href="https://sallysbakingaddiction.com/red-velvet-chocolate-chip-cookies/" target="_blank">here</a>.</p><p>Notes: All of my pictures turned out blurry. I will have to make these again sometime soon and get a picture of them.</p><p><b>Molasses Sugar Cookies</b></p><p>Ingredients:</p><p>1 1/2 cups shortening<br />2 cups white sugar<br />1/2 cup molasses<br />2 eggs<br />4 cups all-purpose flour<br />4 teaspoons baking soda<br />2 tsp ground cinnamon<br />1 tsp ground cloves<br />1 tsp ground ginger<br />1 tsp salt</p><p>Directions:</p><p>Melt the shortening in a large pan on the stove, and cool.</p><p>Add sugar, eggs, and molasses; beat well.</p><p>In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.</p><p>Form into 1-inch balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.</p><p>Bake at 375 degrees F for 8-10 minutes.</p><p>Store in an airtight container.</p><p>Source: Allrecipes recipe by Karin Christian. You can find it <a href="https://www.allrecipes.com/recipe/9330/molasses-sugar-cookies/" target="_blank">here</a>.</p><p>Notes: Another one that I didn't get a picture of. I will have to add a picture after I make them again.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3kKueDgMCUuUraUV_EMyawtX47uzpIDBcXWipVGKQY4TKetXT96-iFlA1sD_x2Xk_Ifto_DsbfP13aRrkVYaFFRC8rxQ_hrIhBzw8kxc5Mxp__2Ej0hmCDJwRlK9uZIUuKJ4mo50/s2048/IMG_2023+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1725" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3kKueDgMCUuUraUV_EMyawtX47uzpIDBcXWipVGKQY4TKetXT96-iFlA1sD_x2Xk_Ifto_DsbfP13aRrkVYaFFRC8rxQ_hrIhBzw8kxc5Mxp__2Ej0hmCDJwRlK9uZIUuKJ4mo50/w338-h400/IMG_2023+%25282%2529.JPG" width="338" /></a></div><br /><p></p><p><b>Toasted Coconut and Lime Shortbread</b></p><p>Ingredients:</p><p>1/2 cup shredded unsweetened coconut, baked in a 325 degree F oven until golden, about 5 minutes<br />1/2 lb. unsalted butter, room temperature<br />3/4 cup granulated sugar<br />2 tbsp lime zest<br />1 egg yolk<br />1/2 cup cornstarch<br />1/2 tsp salt</p><p>Directions:</p><p>Cream the butter and sugar in your mixer at low speed for about 30 seconds. With the mixer running, beat in the lime zest and egg yolk, followed by the flour, cornstarch, toasted coconut, and salt. Beat just until the mixture holds together.</p><p>Shape the dough into a log and refrigerate or freeze until firm, at least 30 minutes.</p><p>Preheat the oven to 275 degrees F. Slice 1/4-inch cookies and place on baking sheets. Bake until cookies are barely firm, but still very tender, about 30 minutes--do not brown. Cool for a minute on the cookie sheets before transferring cookies to a rack to cool completely.</p><p>Source: Donuts, Dresses, and Dirt from The New York Times. You can find it <a href="https://sherisilver.com/2012/12/23/short-sweet-easy-and/" target="_blank">here</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BnG-hO485KIptvOe6g-PVWDQhDHUcjIfdheC4ytxvLVPXzXc3_yvEqcs4YFN5W__5p09s0uaPsO7BbMfON4f5Bgqn_5IYKcQl0cdmgsS7rCpspW3jOyBQCJ8RFovSvcv25gPVRe4/s2048/IMG_2083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BnG-hO485KIptvOe6g-PVWDQhDHUcjIfdheC4ytxvLVPXzXc3_yvEqcs4YFN5W__5p09s0uaPsO7BbMfON4f5Bgqn_5IYKcQl0cdmgsS7rCpspW3jOyBQCJ8RFovSvcv25gPVRe4/w400-h266/IMG_2083.JPG" width="400" /></a></div><br /><p></p><p><b>Sweet and Salty Corn Puffs</b><br />
<br />
Ingredients:<br />
<br />
1 cup sugar<br />
1/2 pound butter (2 sticks, or 1 cup)<br />
3 tablespoons water<br />
1 tablespoon corn syrup<br />
8 ounces corn puffs <br />
<br />
Directions:<br />
<br />
Stir first four ingredients together in a saucepan and heat on high heat until mixture reaches 250 degrees.<br />
<br />
Meanwhile, pour corn puffs into a large bowl. When the butter/sugar
mixture reaches 250 degrees, pour mixture over corn puffs and stir to
coat. Spread onto waxed paper to cool.<br />
<br />
Source: My mom got this recipe from her friend, Karrie. I found a very similar recipe online <a href="https://jamiecooksitup.net/2012/12/sweet-and-salty-corn-pops/" target="_blank">here</a>. We also posted about it once before. You can read the original post <a href="https://familyfoodiefun.blogspot.com/2015/12/gifts-for-neighbors.html" target="_blank">here</a>.</p><p>Notes: Yes, I know these aren't cookies, but we included these little gift bags in our cookie packages. They weren't plates so much as they were cookie filled cake boxes. Ha ha.<br /></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-52328253301872624762020-12-05T14:29:00.002-08:002020-12-05T14:29:32.221-08:00Christmas Cookie Plate Exchange Part 1<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJXqQC9KccyUpGEBLwBJsTOVYBJTJXKG4age9k0PhYAG0uPjVvh3Hg7cKaGz28VvipBuaJLgUEobU6c9VXfe5WJxLGWeVqVCDj7LKR50zDMOR-NgsggD06umC8lTNrem3c6iC7OY4/s2048/IMG_2079+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1397" data-original-width="2048" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJXqQC9KccyUpGEBLwBJsTOVYBJTJXKG4age9k0PhYAG0uPjVvh3Hg7cKaGz28VvipBuaJLgUEobU6c9VXfe5WJxLGWeVqVCDj7LKR50zDMOR-NgsggD06umC8lTNrem3c6iC7OY4/w400-h272/IMG_2079+%25282%2529.JPG" width="400" /></a></div><br /><p></p><p>I am very behind on blogging. We did this a few years ago, but we all made a bunch of different kinds of cookies and then put together plates for our neighbors using each others' cookies, so we had an amazing variety of cookies.</p><p>Here are the cookie recipes we used!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmO1Tf53teUjnM5Ymw8rPbhEFA5mAT997fxgq2WJUZTuzaGQo7yyuxb9PSpyOSDJuYffWc8GmoNGw_ZAhmYD5y8ws7IiWIEU1uadylbZ6I0_DMbAC-nNxmGiCZg5sukw-h5Vy5EcI2/s2048/IMG_2110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmO1Tf53teUjnM5Ymw8rPbhEFA5mAT997fxgq2WJUZTuzaGQo7yyuxb9PSpyOSDJuYffWc8GmoNGw_ZAhmYD5y8ws7IiWIEU1uadylbZ6I0_DMbAC-nNxmGiCZg5sukw-h5Vy5EcI2/w400-h266/IMG_2110.JPG" width="400" /></a></div><p></p><p><b>Biscotti</b></p><p>Ingredients:</p><p>1/2 cup vegetable oil<br />1 cup white sugar<br />3 1/4 cups all-purpose flour<br />3 eggs<br />1 tablespoon baking powder<br />1 tablespoon anise extract, or 3 drops anise oil</p><p>Directions:</p><p>Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper.</p><p>In a medium bowl, beat together the oil, eggs, sugar, and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.</p><p>Bake for 25-30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6-10 minutes on each side. Slices should be lightly toasted.</p><p>Source: Allrecipes, recipe by JANDEE. You can find it <a href="https://www.allrecipes.com/recipe/17241/biscotti/" target="_blank">here</a>.</p><p>Notes: You can substitute almond flavoring for the anise extract, if you prefer. Your rectangles should be about 4" wide and about 1/2" thick. </p><p>Watch cookies carefully, it may take less than 25 minutes to bake, depending on your oven. Remove the cookies when they are a nice golden brown color.</p><p>Do not let the cookies cool completely before slicing them. Slice them while still warm with a pizza cutter.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Hx3DeWjIRf2rhiQKzr7pL3EpQBBozn2UrS5H73bcDwzl6t5W33kvELUwPLbNeUJlQVumb-uegCvBQQ_riXmDM41nCMypJzxHIVzwGO7d3jPWLGw2Uh0Fm0ZaOKeo-Yw_IhTdOdPE/s2048/IMG_2057+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1665" data-original-width="2048" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Hx3DeWjIRf2rhiQKzr7pL3EpQBBozn2UrS5H73bcDwzl6t5W33kvELUwPLbNeUJlQVumb-uegCvBQQ_riXmDM41nCMypJzxHIVzwGO7d3jPWLGw2Uh0Fm0ZaOKeo-Yw_IhTdOdPE/w400-h325/IMG_2057+%25282%2529.JPG" width="400" /></a> <br /></div><p></p><p><b>Peppermint Pinwheels</b></p><p>Ingredients:</p><p>1 cup salted butter, softened<br />1 1/2 cups granulated sugar<br />1 large egg<br />1 teaspoon peppermint extract<br />1 teaspoon vanilla extract<br />2 1/2 cups all-purpose flour<br />1 1/2 teaspoons baking powder<br />1/4 tsp salt<br />Red food coloring paste or gel</p><p>Directions:</p><p>Beat butter with a heavy-duty stand mixer on medium speed until creamy, about 2 minutes; gradually add sugar, beating well. Add egg and extracts, beating until combined.</p><p>Stir together flour, baking powder, and salt in a small bowl. Gradually add to butter mixture, beating on low speed just until blended.</p><p>Divide dough in half; add desired amount of red food coloring to 1 portion, and knead until color is distributed. Shapre dough halves into disks; wrap in plastic wrap, and chill until firm, about 1 hour.</p><p>Divide each half of dough into 2 equal portions. Roll out each portion on floured wax paper into an 8-inch square, trimming edges, if necessary.</p><p>Invert 1 white dough square onto 1 red dough square; peel wax paper from white dough. Tightly roll up dough, jelly-roll fashion, peeling wax paper from red dough as you roll. Repeat with remaining dough squares. Wrap rolls in plastic wrap, and chill 2 hours.</p><p>Preheat oven to 350 degrees F. Remove dough from refrigerator, and cut into 1/4-inch-thick slices; place slices 2 inches apart on parchment paper-lined baking sheets. (Keep unbaked dough chilled while baking cookies.)</p><p>Bake, in batches, in preheated oven until bottoms are lightly browned, 10 to 12 minutes. Remove cookies from pans to wire racks, and cool completely.</p><p>Source: Southern Living, recipe by Iain Bagwell. You can find it <a href="https://www.southernliving.com/recipes/peppermint-pinwheels-recipe" target="_blank">here</a>.</p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOBCiLV74GGLgR415hILHLEgxKt4CT3_WQFANQO-tErqgTSZ1m-RrYqsHnktteGATQgjmzF-gcrPCWNNFCK5jYYgHe21qGOy5mh19q2b-ezfTohVcfELtMKvopbDrcaC-cQD1_ZRB6/s2048/IMG_2020+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1603" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOBCiLV74GGLgR415hILHLEgxKt4CT3_WQFANQO-tErqgTSZ1m-RrYqsHnktteGATQgjmzF-gcrPCWNNFCK5jYYgHe21qGOy5mh19q2b-ezfTohVcfELtMKvopbDrcaC-cQD1_ZRB6/w313-h400/IMG_2020+%25282%2529.JPG" width="313" /></a></b></div><b> </b><p></p><p><b>Peppermint Shortbread Cookies</b></p><p>Ingredients:</p><p>2 sticks unsalted butter, softened<br />3/4 cup powdered sugar<br />1 teaspoon pure vanilla extract<br />1 teaspoon salt<br />2 1/3 cups all-purpose flour<br />3/4 cup Andes peppermint crunch baking chips (or crushed peppermint candies)</p><p>Directions: <br /></p><p>In a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, vanilla, and salt until smooth. Gradually add flour and mix on low until combined. Add Andes baking chips and continue mixing on low until fully combined.</p><p>On wax paper or parchment paper, form into a 12- to 14-inch log and freeze at lease 30 minutes, or until firm.</p><p>When ready to bake, preheat oven to 350 degrees F. Cut the shortbread dough into 1/4-inch slices and bake for 13-15 minutes on parchment lined baking sheets.</p><p>Note: if you freeze the dough for longer than 30 minutes, you may have to let it sit out at room temperature until it thaws slightly before you are able to slice it.</p><p>Source: Rachel Cooks. You can find it <a href="https://www.rachelcooks.com/2013/12/04/peppermint-shortbread-cookies/" target="_blank">here</a>.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGkniMFbYIXLfDxkFHeeCojA9c02KFS7WQXIvc3oCPtekVQ63FwCUHfwB-9S-2v1pc1y99EDacnVfkMoTQP7YxLBAvmlYD-YaAcbhlpVCyKXbFAiaUwEhkbaIkU47oGiG_pSaj-Xq/s2048/IMG_2046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGkniMFbYIXLfDxkFHeeCojA9c02KFS7WQXIvc3oCPtekVQ63FwCUHfwB-9S-2v1pc1y99EDacnVfkMoTQP7YxLBAvmlYD-YaAcbhlpVCyKXbFAiaUwEhkbaIkU47oGiG_pSaj-Xq/w400-h266/IMG_2046.JPG" width="400" /></a></div> <p></p><p><b>Citrus Cornmeal Shortbread</b></p><p>Ingredients:</p><p>1 cup (2 sticks) unsalted butter, softened<br />3/4 cup confectioners' sugar<br />2 teaspoons pure vanilla extract<br />1 1/2 teaspoons orange zest<br />2 cups all-purpose flour<br />1/4 cup yellow cornmeal<br />2 tablespoons yellow cornmeal<br />1 teaspoon coarse salt</p><p>Directions:</p><p>Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.</p><p>Preheat oven to 300 dwegrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll log in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25-30 minutes. Cool on sheet on a wire rack.</p><p>Source: Martha Stewart Living. You can find it <a href="https://www.marthastewart.com/354145/citrus-cornmeal-shortbread" target="_blank">here</a>.</p><p>Notes: Pay no attention to the low reviews on the Martha Stewart website. I swear she has people trolling her. This is a great recipe and does not deserve the low rating it has.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQglBxLCo2vWJPZlqlX57rqgxV9GMFSuk9Yv9ZniYMQTaeM5y-q3VX2smAQh9VZaGFIkXMSQ7jpYTco7DFROyQJ8pv3dRQriRaSUM9DIMxoRnh6whQ2PRNARk1cq4YbSMJkdIwOOG5/s2048/IMG_2028+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1411" data-original-width="2048" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQglBxLCo2vWJPZlqlX57rqgxV9GMFSuk9Yv9ZniYMQTaeM5y-q3VX2smAQh9VZaGFIkXMSQ7jpYTco7DFROyQJ8pv3dRQriRaSUM9DIMxoRnh6whQ2PRNARk1cq4YbSMJkdIwOOG5/w400-h275/IMG_2028+%25282%2529.JPG" width="400" /></a></div> <b> </b><p></p><p><b>Susan's Italian Cookies</b><br /></p><p>Ingredients:</p><p>Cookies:</p><p>4 eggs<br />3/4 cup canola oil<br />1 1/4 cups sugar<br />2 tsp vanilla extract<br />1 tsp lemon or anise extract<br />4 tsp baking powder<br />pinch of salt<br />4 cups flour</p><p>Frosting:</p><p>3 tbsp butter, melted and cooled<br />2 tsp vanilla<br />1 1/4 cups powdered sugar<br />Milk, as needed<br />Colored sprinkles and or colored sugar</p><p>Directions:</p><p>Preheat oven to 350 degrees F.</p><p>Beat together the eggs, oil, sugar, vanilla, and lemon or anise extract.</p><p>Mix in the baking powder, salt, and flour until well combined.</p><p>Roll dough into 1" galls and place about 2 inches apart on parchment lined cookie sheets.</p><p>Bake 9-11 minutes (cookies should not brown).</p><p>Place on wire rack to cool.</p><p>Make frosting. Whisk together the butter and vanilla and then whisk in enough confectioners sugar to make a frosting. Add about a tablespoon of milk at a time until you get a good consistency for drizzling.</p><p>Drizzle frosting over cookies and immediately sprinkle with colored sugar or sprinkles. Leave until frosting sets.</p><p>Source: The View from Great Island. You can find it <a href="https://theviewfromgreatisland.com/readers-recipes-italian-cookies/" target="_blank">here</a>.<br /></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-67932151627143483712020-12-05T13:12:00.003-08:002020-12-05T16:04:27.360-08:00Fancy Sugar Cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVGaCyRfEbD3of-T7wPyjptYSY21GJtuid9t_TeTixhT0Gt9FPdNStdWWgkQC2tx9x-AVp5R45_bnxdHUIktI2DwjNiVQvhNu4hs9KC9_MCCmuwIRJL4UEyRwq6AvtA2qIVqvhecA/s480/15666458_10158251002600508_1532053307_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVGaCyRfEbD3of-T7wPyjptYSY21GJtuid9t_TeTixhT0Gt9FPdNStdWWgkQC2tx9x-AVp5R45_bnxdHUIktI2DwjNiVQvhNu4hs9KC9_MCCmuwIRJL4UEyRwq6AvtA2qIVqvhecA/w400-h400/15666458_10158251002600508_1532053307_n.jpg" width="400" /></a></div><br /><p></p><p>A few years ago, we made sugar cookies using edible wafer paper to add pretty pictures to the top of the cookies. It was kind of a process, but they made for the prettiest cookies. I used royal icing here, but wafer paper also works with fondant, in case you ever want to use it that way.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh22xe-seqTme-gu-R7WLoBx5tmgsAFem1kcrOx4pxic-oszQ-bE3bbEVqbMo3IYiP_bT8ykdx-zoarQTIsMwCEwVTctGubtCwePpAcZFeAho7w5vRjoKTm6zu964M41ZhaHw5jz2w/s2048/IMG_2103+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1703" data-original-width="2048" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh22xe-seqTme-gu-R7WLoBx5tmgsAFem1kcrOx4pxic-oszQ-bE3bbEVqbMo3IYiP_bT8ykdx-zoarQTIsMwCEwVTctGubtCwePpAcZFeAho7w5vRjoKTm6zu964M41ZhaHw5jz2w/w400-h333/IMG_2103+%25282%2529.JPG" width="400" /></a></div><br /><p><span style="font-weight: bold;">Karrie's Sugar Cookies</span><br />
<br />
Ingredients:<br />
<br />
2 cups sugar<br />
2 cups butter or margarine, softened<br />
6 eggs<br />
2 tsp vanilla (or almond flavoring)<br />
1 pinch salt<br />
7 cups flour<br />
3 tsp baking powder<br />
<br />
Directions:<br />
<br />
Cream sugar and butter. Add eggs and vanilla. Add flour mixed with
baking powder and salt. Roll out the sugar cookie dough and cut out
cookies.<br />
<br />
Bake at 350 degrees F for 8-10 minutes. Do not overbake (in fact, you don't even want these cookies to start to brown).<br />
<br />
Source: My Mom's friend, Karrie. When we got the recipe from her, she
called them "John's Sugar Cookies." I don't know who John is, but he
knows how to make a good sugar cookie.<br />
<br />
Notes: Who doesn't love sugar cookies? These are awesome. This is the recipe I used this time.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ACVHOnrQK2TtkTSu6O2TSNppKAvAm8gmPrttEAAbIzEbnj2JKyUqN60CbAzB5fI4XdV7QjYMi6o_PtW1HJM6MKIZWYYyK7rNdaYVQ6XSsvdw3DEwMLOGzHN1_rMsgKdGOCC4JJ3Z/s480/15644205_10158251001955508_951200041_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ACVHOnrQK2TtkTSu6O2TSNppKAvAm8gmPrttEAAbIzEbnj2JKyUqN60CbAzB5fI4XdV7QjYMi6o_PtW1HJM6MKIZWYYyK7rNdaYVQ6XSsvdw3DEwMLOGzHN1_rMsgKdGOCC4JJ3Z/w300-h400/15644205_10158251001955508_951200041_n.jpg" width="300" /></a></div><br /><p><b>No Fail Sugar Cookie Recipe</b></p><p>Ingredients:</p><p>6 cups all-purpose flour<br />3 tsp. baking powder<br />1 tsp. salt<br />2 cups unsalted butter<br />2 cups granulated sugar<br />2 large eggs<br />2 tsp. vanilla extract</p><p>Directions:</p><p>Cream sugar and butter until fluffy, about five minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.</p><p>Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat with scraps after cutting cookies.</p><p>Bake at 350 degrees F for 8-10 minutes. Let cool. Recipe makes 8 dozen 3" cookies.</p><p>Source: Fancy Flours website. You can find it <a href="https://www.fancyflours.com/product/no-fail-sugar-cookie-recipe/599" target="_blank">here</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJV1ORcRgwmxpEhaAFq1FHKjOW-U8EpIP6nePuE-3z91P1LFLKFjLUAAhu3_bBDJ4BDrTu9ezQV2ujcmJ12bVqmioP7s7QKeNmo8bXZ3OhfAfAbKQh6j_zNqhoOgE6TPBEdWF9iZg/s2048/IMG_2069.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJV1ORcRgwmxpEhaAFq1FHKjOW-U8EpIP6nePuE-3z91P1LFLKFjLUAAhu3_bBDJ4BDrTu9ezQV2ujcmJ12bVqmioP7s7QKeNmo8bXZ3OhfAfAbKQh6j_zNqhoOgE6TPBEdWF9iZg/w400-h266/IMG_2069.JPG" width="400" /></a></div><br /><p><b>Royal Icing</b></p><p>Ingredients:</p><p>3 tbsp Wilton Meringue Powder<br />4 cups sifted confectioners' sugar (about 1 lb.)<br />5 tablespoons water</p><p>Directions:</p><p>In large bowl, beat all ingredients at medium speed of stand mixer until icing forms peaks and loses its sheen, 7-10 minutes. If using a hand mixer, beat at high speed 10-12 minutes. If peaks are not forming, increase the mixer speed and continue to beat.</p><p>To prevent drying, cover the bowl with a damp cloth while working with icing.</p><p>Makes about 2 3/4 cups of icing.</p><p>Source: Wilton. You can find it <a href="https://www.wilton.com/royal-icing/WLRECIP-50.html" target="_blank">here</a>.</p><p>Notes: I prefer to use an egg white substitute meringue powder for royal icing for cookies. It's just easier, and then you also don't have to worry about consuming raw egg. If you aren't planning to eat it (like for a gingerbread house), royal icing using egg whites is great.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-7o-6cOT1eZGw6bf3GXL-ssAFY1LZn6JHt_nSLErkcZ9i6-FUnUqjBmzu4GENFM4TleXNZmV4pRJJvX9-DxMvXdyZ-LfdYcgTyDv4_0NjH5ozJYW8QKBn9QQqI3oKfsBuJdXC6tu/s2048/IMG_2068.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-7o-6cOT1eZGw6bf3GXL-ssAFY1LZn6JHt_nSLErkcZ9i6-FUnUqjBmzu4GENFM4TleXNZmV4pRJJvX9-DxMvXdyZ-LfdYcgTyDv4_0NjH5ozJYW8QKBn9QQqI3oKfsBuJdXC6tu/w400-h266/IMG_2068.JPG" width="400" /></a></div><br /><p></p><p><b>Fancy Wafer Paper Sugar Cookies</b></p><p>Ingredients:</p><p>Baked sugar cookies (using your preferred recipe, cut the cookie shapes to match the wafer paper shapes and the number needed)<br />Royal icing<br />Wafer paper pictures<br />Scissors<br />Light corn syrup or clear piping gel<br />Decorator brush<br />Wax paper<br />A lot of free counter space<br /></p><p>Directions:</p><p>Frost cookies by first piping an outline around each of the cookie's edges. Once all of the cookies have an outline frosting border, pipe frosting within the border of each cookie, using a fine knife or toothpick to spread the frosting evenly over the cookie. Avoid overfilling with frosting. You don't want the frosting to spill over the border. Don't stack the cookies until after they have dried. They need to be laid out in one layer while the icing dries.<br /></p><p>Allow iced cookies to dry completely overnight.</p><p>Cut the wafer paper that you plan to use to size using scissors.</p><p>Brush corn syrup or clear piping gel onto the back of the wafer paper (like you would glue) with your decorator brush. Carefully place the wafer paper onto the cookie to center it as desired. Press down the edges to make sure that the wafer paper completely adheres to the cookie. Use a paper towel to smooth the surface of the wafer cookie. Turn the cookie over onto a clean piece of waxed paper to allow the picture to set for about 10 minutes. Turn the cookie back over and allow to dry completely.</p><p>Once the wafer paper is completely dry, you can pipe, frost, or decorate borders onto your cookie, if desired. Or you can leave it as is.<br /></p><p>Source: Fancy Flours website. They have step by step pictures with their instructions that are very helpful. You can find it <a href="https://s3.amazonaws.com/cdn.fancyflours.com/downloads/WaferPaperTutorial.pdf" target="_blank">here</a>.</p><p>Notes: Here are a couple of links for edible wafer paper that I used. They have so many options. They even have great ones for Halloween, Valentine's Day, the 4th of July, and more. If you just search for "edible wafer paper," you will see all of their selections. </p><p><a href="https://www.fancyflours.com/product/North-Pole-Postage-Stamp-Wafer-Paper/223" target="_blank">North Pole Postage Stamp edible wafer paper</a>.</p><p><a href="https://www.fancyflours.com/product/Merry-Christmas-Wreath-Wafer-Paper/224" target="_blank">Merry Christmas Wreath edible wafer paper</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgceLWCJcc3ChUOf__vNfBRKdz6wsPJraQwvnunwGKiDtpyXyrTpCPk7hlYTS9Kb0Vl7ZLv7z51GeRrkR3w2UcI6N1mpz6MbMdlAmQVceMxSA-yqL1Anx79xDX9xrITQQBtFRPNxwD3/s480/15645099_10158251001740508_336472233_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgceLWCJcc3ChUOf__vNfBRKdz6wsPJraQwvnunwGKiDtpyXyrTpCPk7hlYTS9Kb0Vl7ZLv7z51GeRrkR3w2UcI6N1mpz6MbMdlAmQVceMxSA-yqL1Anx79xDX9xrITQQBtFRPNxwD3/w300-h400/15645099_10158251001740508_336472233_n.jpg" width="300" /></a></div><p></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-84523572805783423622020-12-05T11:28:00.005-08:002020-12-05T16:03:44.276-08:00White Chocolate Cherry Christmas Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjIs7xqq0aduyEKMUnQ3ZHafYIH2e3nHGa_1q3SLWmqIxKZNg9O2mYKIuq81BPYx6F_Nm6ZbqukSWEpiWgXD1Rt9xpS3Dj0GIZvv0AgDcHd4oOP2YXHPtUpFVdN2YxTshddmtxMx-d/s2048/IMG_5017.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjIs7xqq0aduyEKMUnQ3ZHafYIH2e3nHGa_1q3SLWmqIxKZNg9O2mYKIuq81BPYx6F_Nm6ZbqukSWEpiWgXD1Rt9xpS3Dj0GIZvv0AgDcHd4oOP2YXHPtUpFVdN2YxTshddmtxMx-d/w400-h266/IMG_5017.JPG" width="400" /></a></div> <p></p><p>The first time I tried these cookies, it was at a cookie plate exchange over five years ago. Everyone brought some cookies and we made cookie plates to give out to others (or to keep for our own families). We also encouraged people to share their recipes as well. Some remembered to do that, and others didn't.</p><p>I tried these fantastic cookies and instantly fell in love...but I didn't know who brought these cookies, and they didn't share a recipe either. Cue the internet! Google to the rescue! I knew I couldn't live the rest of my life without eating these cookies again, so after a quick Google search, I found multiple instances where the recipe (almost identical in each case) was found. I will share all of the sources I found below. If you combine all of the names for this cookie, you could call it a White Chocolate Dipped Cherry Shortbread Cookies, but that is kind of a mouthful. I used the recipe from Taste of Home, which was submitted by Ruth Anne Dale of Titusville, Pennsylvania.<br /></p><p>I hope you love them as much as I do.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQACKc2t59hAIsGwkCDSKTDDtKi56BhrLsG-iMLSK5rQZbFMOzcQkvP8IkVl-TyYIiZNnKArzEiuU5m6KnS4h10GtrIMv5lqUE1uBtVgCdiHtBRFi6jaVVTpW0dieC9JmXQqmrjHk/s2048/IMG_5028.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQACKc2t59hAIsGwkCDSKTDDtKi56BhrLsG-iMLSK5rQZbFMOzcQkvP8IkVl-TyYIiZNnKArzEiuU5m6KnS4h10GtrIMv5lqUE1uBtVgCdiHtBRFi6jaVVTpW0dieC9JmXQqmrjHk/w400-h266/IMG_5028.JPG" width="400" /></a></div><br /><p></p><p><b>Dipped Cherry Cookies<br /></b></p><p>Ingredients:</p><p>2 1/2 cups all-purpose flour<br />3/4 cup sugar, divided<br />3/4 cup sugar, divided<br />1 cup cold butter, cubed<br />1/2 cup finely chopped maraschino cherries, patted dry<br />12 ounces white baking chocolate, finely chopped, divided<br />1/2 teaspoon almond extract (use artificial almond extract to make it tree-nut free)<br />2 teaspoons shortening<br />Coarse red sugar, red edible glitter, red and/or white nonpareils, and/or red and/or white sprinkles (I used coarse red sugar this time)<br /></p><p>Directions:</p><p>In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate, and extract until dough forms a ball.</p><p>Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 degrees F for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely.</p><p>In a microwave, melt shortening and remaining white chocolate; stir until smooth.</p><p>Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse red sugar or edible glitter. Let stand until set. Store in an airtight container.</p><p>Sources: Taste of Home, you can find it <a href="https://www.tasteofhome.com/recipes/dipped-cherry-cookies/" target="_blank">here</a>. Better Homes and Gardens, posted twice, <a href="https://www.bhg.com/recipe/cookies/white-chocolate-cherry-shortbread/" target="_blank">here</a> and <a href="https://www.bhg.com/recipe/white-chocolate-cherry-shortbread/" target="_blank">here</a>. Also found on Mel's Kitchen Cafe <a href="https://www.melskitchencafe.com/white-chocolate-cherry-shortbread-cookies-sugar-rush-6/" target="_blank">here</a>. You could probably also find other sources on Pinterest.</p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyiI-NFzHZlQk1nR_Ig3S07pjMgl8-tbIDCXv7PTfduM1MvFLKW5ydx5sY_jSjBxTqVE4LDJQ9hd5KPT1IfYfu_puJiAURTBPBZauSBtmRfgyapI9ux4KjQ9uV0cyFdj8pKVATWHlW/s2048/IMG_2104.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyiI-NFzHZlQk1nR_Ig3S07pjMgl8-tbIDCXv7PTfduM1MvFLKW5ydx5sY_jSjBxTqVE4LDJQ9hd5KPT1IfYfu_puJiAURTBPBZauSBtmRfgyapI9ux4KjQ9uV0cyFdj8pKVATWHlW/w400-h266/IMG_2104.JPG" width="400" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPZhAXXOfakOkeJZVgC4tcUzP4IXrjJ8WLktkPaGeqmA7-nUqKFRDUW6DNTCuDXHffx21RzlaBk9TFBgw2LTs42p8gT5rL2koJ9NlPd_T_fsk35XQX-ajFo1Z0rl4G9zgqa5oF5gx/s2048/IMG_5023.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPZhAXXOfakOkeJZVgC4tcUzP4IXrjJ8WLktkPaGeqmA7-nUqKFRDUW6DNTCuDXHffx21RzlaBk9TFBgw2LTs42p8gT5rL2koJ9NlPd_T_fsk35XQX-ajFo1Z0rl4G9zgqa5oF5gx/w400-h266/IMG_5023.JPG" width="400" /></a></div>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-73772410067453200022020-11-27T12:33:00.003-08:002020-12-07T15:28:37.653-08:00Pie Drop!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5D762kk_1qWGSHPD-zwrLGkSc8EeX16pSaVjaO2E4phHkuoKuaLw-wASqKyZjk_zjFUUWzDia6xfz3F6sfmxsOwommmNvBJnxVGHFREXi9AlgyP9Fh5yQQ_W6MPzfUHddhj3-dkp/s2048/IMG_4699+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1842" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5D762kk_1qWGSHPD-zwrLGkSc8EeX16pSaVjaO2E4phHkuoKuaLw-wASqKyZjk_zjFUUWzDia6xfz3F6sfmxsOwommmNvBJnxVGHFREXi9AlgyP9Fh5yQQ_W6MPzfUHddhj3-dkp/w360-h400/IMG_4699+%25282%2529.jpg" width="360" /></a></div>Since we didn't get to spend Thanksgiving together as a family, my mom decided to do a pie drop instead. She made a bunch of different kinds of pie (while cooking with a mask on) and then drove around and dropped them off on our porches. Then we had a Zoom meeting that night to visit after we had all had our Thanksgiving dinners.<p></p><p>Here are the recipes for the pies she made for us! The pictures don't do the pies justice because I couldn't give them the beautiful presentation they deserved, but they were absolutely delicious. My mom made seven pies. We felt that five of them were absolute keepers as is. The Shaker Lemon Pie and the Candied Orange Pie won't be posted because they need a bit more tweaking and experimenting to get them just right before posting them.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdC47K_Jr7ezfm5huWfd_fXKK60lt5jq3CE5jXg31Ada_KDD6UEhpfUQR8Nd2qYaiL0f9AvQWG2DXVDr533dxkl-rCe_rou3PRhA5Q1EmRk98HvDKOqoD1ReloQSRgmneLDdOEaoPL/s2048/IMG_4676.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdC47K_Jr7ezfm5huWfd_fXKK60lt5jq3CE5jXg31Ada_KDD6UEhpfUQR8Nd2qYaiL0f9AvQWG2DXVDr533dxkl-rCe_rou3PRhA5Q1EmRk98HvDKOqoD1ReloQSRgmneLDdOEaoPL/w300-h400/IMG_4676.HEIC" width="300" /></a></div><p></p><p><b>Key Lime Pie VII</b></p><p>Ingredients:</p><p>1 (9-inch) prepared graham cracker crust<br />3 cups sweetened condensed milk<br />1/2 cup sour cream<br />3/4 cup key lime juice<br />1 tablespoon grated lime zest</p><p>Directions:</p><p>Preheat oven to 350 degrees F.</p><p>In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.</p><p>Bake in preheated oven for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. Do not brown. Chill pie thoroughly before serving. Garnish with lime slices and whipped cream, if desired.</p><p>Nutrition information: 8 servings. 553 calories; 10.9 g protein; 84.7 g carbohydrates; 20.5 g fat; 45.3 mg cholesterol; 324.5 mg sodium.</p><p>Source: Allrecipes, recipe by AnnRichardson. You can find it <a href="https://www.allrecipes.com/recipe/15880/key-lime-pie-vii/" target="_blank">here</a>.</p><p>Notes: This was just fantastic. Refreshing citrus flavor and pretty presentation.</p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmzlWjdRV0HMhVIPy261tJgZx6gX84uFATsWcGCv6o41AcBHz83EWt7jV0xhNDA5f-D5B7unejtLFWJPTvZp0hOk0jRkIUmNYKyCkDPSnE8ztnQz5_7qg7doHh6sauL4xDX2vxCY79/s2048/IMG_4684.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmzlWjdRV0HMhVIPy261tJgZx6gX84uFATsWcGCv6o41AcBHz83EWt7jV0xhNDA5f-D5B7unejtLFWJPTvZp0hOk0jRkIUmNYKyCkDPSnE8ztnQz5_7qg7doHh6sauL4xDX2vxCY79/w300-h400/IMG_4684.HEIC" width="300" /></a></div>Above: I tried to transfer them so that I could get pretty pictures of these beautiful and delicious pies. It didn't work. Ha ha. I lost some of the graham cracker crust in the transfer. However, this was a beautiful and surprisingly sturdy (though creamy) pie. Seriously, a keeper. The other pies didn't transfer at all. So, what you see in the mix with all of the other pies is what you get.<br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOmf2Kh3NVqe3CGrTCcWnytjvVK5qv4qA40O282ACw5WI3bnfXJKQrJzlpPsNJHxRGwxP81mRkZcvOOEEBXu_Ozif2uvodkzp7EKSBXu-bmJcs7VONr9_cLcZTUzySOzWtucUNXFK/s1753/IMG_4699+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1753" data-original-width="1239" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOmf2Kh3NVqe3CGrTCcWnytjvVK5qv4qA40O282ACw5WI3bnfXJKQrJzlpPsNJHxRGwxP81mRkZcvOOEEBXu_Ozif2uvodkzp7EKSBXu-bmJcs7VONr9_cLcZTUzySOzWtucUNXFK/w283-h400/IMG_4699+%25283%2529.jpg" width="283" /></a></div><p style="text-align: left;"></p><p><b>Peanut Butter Pie</b></p><p>Ingredients:</p><p>1 cup powdered sugar<br />1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)<br />1 (8-ounce) block 1/3-less-fat cream cheese, softened<br />1 (14-ounce) can fat-free sweetened condensed milk<br />12 ounces frozen fat-free whipped topping, thawed<br />2 (6-ounce) reduced-fat graham cracker crusts<br />20 teaspoons fat-free chocolate sundae syrup</p><p>Directions:</p><p>Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.</p><p>Nutrition information: 20 servings (each pie will be cut into 10 slices), 302 calories; 10g fat; 3.8 g saturated fat; 3.3 g mono fat; 2.8 g poly fat; 6.9 g protein; 45.8 g carbohydrates; 1 g fiber; 11 mg cholesterol; 0.6 mg iron; 252 mg sodium; 59 mg calcium.</p><p>Source: My Recipes. You can find it <a href="https://www.myrecipes.com/recipe/peanut-butter-pie" target="_blank">here</a>.</p><p>Notes: This was a favorite, especially with all of the guys. Rich and decadent, and yet, as you can see, lightened up. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqm102GS4NyRmHnbtSw_qe5ADwlo78sDJl9u3ZMP3C2J7t2qcWWctSkSjalZbuehSOfaSB_TCVwutVrKbtNihAuqL7vfar-d2JhuAo9msGoMq7HRsQjJhvDErc2X4EhSfd4marEb6r/s2048/IMG_4680+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1808" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqm102GS4NyRmHnbtSw_qe5ADwlo78sDJl9u3ZMP3C2J7t2qcWWctSkSjalZbuehSOfaSB_TCVwutVrKbtNihAuqL7vfar-d2JhuAo9msGoMq7HRsQjJhvDErc2X4EhSfd4marEb6r/w353-h400/IMG_4680+%25282%2529.jpg" width="353" /></a></div><p></p><p><b>Maple Chess Pie</b></p><p>Ingredients:</p><p>1 (9-inch) unbaked pie crust<br />1/2 cup butter or margarine, softened<br />1 1/2 cups white sugar<br />3 eggs<br />1 tablespoon yellow cornmeal<br />1 tablespoon white vinegar<br />1 teaspoon maple extract<br />5/8 cup chopped pecans, optional</p><p>Directions:</p><p>Preheat oven to 425 degrees F. Press the pie crust into the bottom and up the sides of a 9-inch deep dish pie plate.</p><p>In a medium bowl, beat the butter, sugar, and eggs until light and fluffy. Stir in the cornmeal, vinegar, and maple extract until well blended. Fold in pecans (if using) so they are evenly distributed. Pour into the unbaked pie crust.</p><p>Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F. Bake for 30 additional minutes, or until the top of the pie is golden brown, and the filling is set. When removing the pie from the oven, gift it a gentle shake. If there is no movement, the pie is set. The pie will thicken and shrink slightly upon cooling.</p><p>Nutrition information: 8 servings. 457 calories; 4.8 g protein; 50.1 g carbohydrates; 27.6 g fat; 100.3 mg cholesterol; 225 mg sodium.</p><p>Source: Allrecipes recipe by David Robinson. You can find it <a href="https://www.allrecipes.com/recipe/77267/maple-chess-pie/" target="_blank">here</a>.</p><p>Notes: We left out the nuts because of my son's tree nut allergy. It was smooth and melt in your mouth delicious.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnprz3XvABmw638fI0n0Dor8S9aNpcApmitBHSOK6PGwWt7YB7CjytJgfAKAqRFC-At6hzjLQMO-ZGA2Pbxk0QEaN4aZiI9BsYD-2-Nfootsa6MRX60PGJ08T6p4_YUAdku6-n53dG/s1415/IMG_4699+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1220" data-original-width="1415" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnprz3XvABmw638fI0n0Dor8S9aNpcApmitBHSOK6PGwWt7YB7CjytJgfAKAqRFC-At6hzjLQMO-ZGA2Pbxk0QEaN4aZiI9BsYD-2-Nfootsa6MRX60PGJ08T6p4_YUAdku6-n53dG/w400-h345/IMG_4699+%25284%2529.jpg" width="400" /></a></div><br /><b>Debbie's Easy No-Bake Cheesecake</b><br />
<br />
Ingredients:<br />
<br />
1 pkg. (8 oz.) cream cheese<br />
1/4 cup sugar<br />
1 cup sour cream<br />
2 tsp. vanilla<br />
2 cups whipping cream<br />
1 graham cracker pie crust<br />
1 can favorite pie filling (such as cherry, blueberry, strawberry, raspberry, or peach)<br />
<br />
Directions:<br />
<br />
Blend together cream cheese, sugar, sour cream, and vanilla. Whip 2 cups
whipping cream and sweeten to taste with sugar. Combine whipping cream
and cream cheese mixture. Pour into graham cracker crust. Freeze at
least 1/2 hour before serving. Top with pie filling of choice.<p></p><p>Source: My mom got this recipe from her friend, Debbie, many years ago. </p><p>Notes: This time, we topped it with strawberry pie filling. This one always brings back childhood memories for me.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGGX-uVriDHkMujZhBRtcxeUmFEGrUJrEOlmq0sjnkcC3U4xLvnrcF1JPvxbpe-dV8P35GvomJI2jgxqpdrPYW-IWr1AAE-N6z1lg9DmgQPEqx2oPXI5IDw1wcooVmq4xCWHsRTx_/s2048/IMG_4705.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGGX-uVriDHkMujZhBRtcxeUmFEGrUJrEOlmq0sjnkcC3U4xLvnrcF1JPvxbpe-dV8P35GvomJI2jgxqpdrPYW-IWr1AAE-N6z1lg9DmgQPEqx2oPXI5IDw1wcooVmq4xCWHsRTx_/w300-h400/IMG_4705.HEIC" width="300" /></a></div><br /><b>Apple Butter Pie</b><p></p><p>Ingredients:</p><p>8 ounces gingersnaps<br />3 tablespoons butter, melted<br />1 (14-oz) can sweetened condensed milk<br />1 cup spiced apple butter<br />3 large egg yolks<br />1 1/2 tsp apple cider vinegar<br />Garnishes: whipped cream, crumbled gingersnaps</p><p>Directions:</p><p>Preheat oven to 350 degrees F. Pulse gingersnaps in a food processor 20 times or until finely ground. With processor running, pour apple butter through food chute, processing until blended. Press mixture into a 9-inch pie plate.</p><p>Bake at 350 degrees F for 15 minutes. Cool on a wire rack 5 minutes.</p><p>Meanwhile, whisk together sweetened condensed milk and next 3 ingredients. Pour into prepared crust. Bake at 350 degrees F for 15 minutes. Chill 2 to 24 hours.</p><p>Sources: My Recipes. You can find it <a href="https://www.myrecipes.com/recipe/apple-butter-pie" target="_blank">here</a>.</p><p>Notes: The My Recipes test kitchen noted that they used Smucker's Spiced Apple Butter. I thought this was so good. Before I knew what it was actually called, I referred to it as the gingerbread pie because it reminded me so much of gingerbread. This one is a keeper!</p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHKwk4abbowmyahTz4lmLCQtsyAkzS0vzrH-bfC6OpERST0IBigUS-ZVwL4suKVCvRKsr7tvicq0QIMMFVKsongKHr5cZs-GDxGlY5cNFmb2pUuGhhjf2MNlYIzCmGpAtqN4UDNRr/s2048/IMG_4698+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1794" data-original-width="2048" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHKwk4abbowmyahTz4lmLCQtsyAkzS0vzrH-bfC6OpERST0IBigUS-ZVwL4suKVCvRKsr7tvicq0QIMMFVKsongKHr5cZs-GDxGlY5cNFmb2pUuGhhjf2MNlYIzCmGpAtqN4UDNRr/w400-h350/IMG_4698+%25282%2529.jpg" width="400" /></a></div>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-51735092928064295352020-11-25T13:24:00.001-08:002020-12-06T14:05:21.723-08:00Depression Era Pie<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthqd9JjrQJ16ZcMH3g0c5ynKfVZ8Q0jmvwKRZVBE_p-YnwmubdF0zrm0GUdQ2sdeH3dVE62ghbu7TkjdqoxnrEonjKUU_BxfQG8JUAueGu5iOvZuk4o_WjtjHnBTIO37L-sw0jmFh/s2048/IMG_9139+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthqd9JjrQJ16ZcMH3g0c5ynKfVZ8Q0jmvwKRZVBE_p-YnwmubdF0zrm0GUdQ2sdeH3dVE62ghbu7TkjdqoxnrEonjKUU_BxfQG8JUAueGu5iOvZuk4o_WjtjHnBTIO37L-sw0jmFh/w400-h266/IMG_9139+%25282%2529.JPG" width="400" /></a></div><br /><p></p><p>I had to try this pie. It seemed fitting this year. I was fascinated by the shortages that we have had because of the pandemic and how they compared to the shortages people had during the depression. </p><p>At the beginning of the pandemic/beginning of shutdown, bread, flour, sugar, eggs, milk, toilet paper, paper towels, tissue, sanitizing wipes, and many cleaners disappeared from the shelves.</p><p>During the Great Depression, people really had to make things stretch. Casseroles and soups were a way to stretch protein and vegetables to fill hungry stomachs. People still had a sweet tooth, and desserts were also often simplified to make a few simple ingredients go a long way. This pie is one of those recipes.</p><p>I actually thought it was very good. It was a lot like a custard pie...without the egg and milk. I think you will like it too! Heads up though, it is very sweet, so a little is enough to take care of your sweet tooth fix.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgo6dj8_uBReBMoH_fcMYSWrbmlNgTofqoTAfj2uu4nDE4J3AEmgObxSUM67qV7SK-epIC5ba1strIi6oDTzbGViduqkfwBzrBMn4QFmTqWdsJcjrzY0__0OSplzVMEuq3A6pR9Gk/s2048/IMG_4603.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgo6dj8_uBReBMoH_fcMYSWrbmlNgTofqoTAfj2uu4nDE4J3AEmgObxSUM67qV7SK-epIC5ba1strIi6oDTzbGViduqkfwBzrBMn4QFmTqWdsJcjrzY0__0OSplzVMEuq3A6pR9Gk/w300-h400/IMG_4603.HEIC" width="300" /></a></div><br /><p></p><p><b>Water Pie</b></p><p>Ingredients:</p><p>1 (9-inch) deep-dish pie crust, unbaked<br />1 1/2 cups water<br />4 tbsp all purpose flour<br />1 cup sugar<br />2 tsp vanilla<br />5 tbsp butter, cut into five pieces<br /></p><p>Directions:</p><p>Preheat oven to 400 degrees F and set empty pie crust on a baking sheet.</p><p>Pour 1 1/2 cups water into the pie crust.</p><p>In a small bowl, stir together flour and sugar. Sprinkle evenly over water in crust. Don't stir.</p><p>Drizzle vanilla over water in pie crust. Place pats of butter on top of this.</p><p>Bake at 400 degrees F for 30 minutes. Reduce heat to 375 and cover sides of crust, if needed, to prevent burning. Continue cooking for an additional 30 minutes.</p><p>The pie will be watery when you pull it out of the oven, but will set as it cools. Allow to cool completely and then cover and place in the refrigerator to completely chill before cutting.</p><p>Source: Southern Plate. You can find it <a href="https://www.southernplate.com/water-pie-recipe-from-the-great-depression/" target="_blank">here</a>.<br /></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-51792974545763052422020-11-18T14:11:00.001-08:002020-12-06T14:31:17.850-08:00Pickle Pie?<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAmJWzE2Qq4wpo3rq3SBVN57GxyNFj3gk04cCTD8ItgQ1Oxp3tyBKegKxWa-4rjjifCnQ9MfcgnAhbRCvrLcDzIKnPB0-GZdV7x0rdjRmXOueYoXiyXLtDK2rY2rzpIT6xL1gUrtD/s2048/IMG_0231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAmJWzE2Qq4wpo3rq3SBVN57GxyNFj3gk04cCTD8ItgQ1Oxp3tyBKegKxWa-4rjjifCnQ9MfcgnAhbRCvrLcDzIKnPB0-GZdV7x0rdjRmXOueYoXiyXLtDK2rY2rzpIT6xL1gUrtD/w400-h266/IMG_0231.JPG" width="400" /></a></div><p></p><p>My mom found this recipe and it just sounded way too intriguing not to try. People sounded horrified by the name, but those who tried it responded with, "I don't hate it," "It's not horrible," and "I actually kind of like it." Ha ha!</p><p>Serving it with a dollop of whipped cream is a must. Though whether you decide to make the "pickle cream" or regular whipped cream is up to you. It tastes somewhat similar to pumpkin pie. In fact, my son kept asking for another piece of pumpkin pie throughout the week and every time I said, "Do you mean pickle pie?," he would get mad at me, so I just started calling it pumpkin pie to him. Shhh. It's our little secret.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpuLFK_PeuA6JiZ5Sw4Y8zEcETYKGQn_vl2HZkQwf_5s4khQNXxeCN5NfYwXjVZ1Pa9jFtODTTy0dbELVeexdUepzEjhLSE-jCthzTYxjfQYXV45dbVJW9AWHdYqioGRsagilUrv_/s2048/IMG_0354+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpuLFK_PeuA6JiZ5Sw4Y8zEcETYKGQn_vl2HZkQwf_5s4khQNXxeCN5NfYwXjVZ1Pa9jFtODTTy0dbELVeexdUepzEjhLSE-jCthzTYxjfQYXV45dbVJW9AWHdYqioGRsagilUrv_/w400-h266/IMG_0354+%25282%2529.JPG" width="400" /></a></div><p></p><p></p><p><b>Utah Pickle Pie</b></p><p></p><p>Ingredients:</p><p>1/2 package refrigerated rolled pie dough (such as Pillsbury Pie Crusts), or frozen pie crust<br />1 1/2 cup granulated sugar<br />3 tablespoons cornstarch, divided<br />5 large eggs<br />1 cup half-and-half<br />4 tablespoons unsalted butter, melted<br />1 1/2 teaspoons lemon zest (from one lemon)<br />1 teaspoon ground cinnamon<br />1/4 teaspoon ground nutmeg<br />1 cup sweet pickle chips, plus more, for garnish<br />1 1/2 cups whipped cream</p><p>Directions:</p><p>Preheat oven to 350 degrees F. Form pie dough into a 9-inch pie plate, and crimp the edges.</p><p>Whisk together sugar and 2 tablespoons of the cornstarch in a large bowl. Add eggs and half-and-half, and beat with an electric mixer until combined. Add butter, zest, cinnamon, and nutmeg; beat until well combined.</p><p>Process pickles in a food processor until finely chopped, reserving 1 tablespoon for topping. Stir pickles and remaining 1 tablespoon cornstarch together until lightly coated; stir into filling. Pour filling into unbaked pie shell.</p><p>Bake in preheated oven until lightly golden brown and filling is just set, about 1 hour to 1 hour and 10 minutes. Let cool on a wire rack until room temperature, about an hour. Refrigerate at least 2 hours before serving, so it is well chilled.</p><p>Stir together whipped cream and reserved 1 tablespoon chopped pickled in a medium bowl. Top each slice with pickle cream; garnish with a pickle chip, if desired.</p><p>Source: My Recipes. You can find it <a href="https://www.myrecipes.com/recipe/utah-pickle-pie" target="_blank">here</a>.</p><p>Notes: I used a frozen pie crust and just filled it with the filling and baked it from frozen. It worked great. I also did not make the pickle cream. I just used a can of ready made whipped cream for the top. I also didn't top it with another pickle chip. It was plenty pickle flavored without those extra added touches. It was a unique flavor, but I liked it! It grew on you.<br /></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0tag:blogger.com,1999:blog-225485136091229166.post-88850021036626203472020-08-28T10:47:00.004-07:002020-12-06T12:28:37.049-08:00Thanks, Sis!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcg7IO4is4tcvUve-YtbwUOGx1lB74Fh1AmZDZ2ZNe0fkkDKpmx647T5F-O2Jr4obURd6hMTvk_1YE7CHENf6MPN23BY5x7RrqR1532EQkYK_zMjCKPKWiq_24FJe66urSrtvLKv6/s2048/IMG_9777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcg7IO4is4tcvUve-YtbwUOGx1lB74Fh1AmZDZ2ZNe0fkkDKpmx647T5F-O2Jr4obURd6hMTvk_1YE7CHENf6MPN23BY5x7RrqR1532EQkYK_zMjCKPKWiq_24FJe66urSrtvLKv6/w400-h266/IMG_9777.JPG" width="400" /></a></div><p></p><p></p><p>I got sooooo burned out with meal planning during this pandemic, so I asked my sisters and sisters-in-law for ideas.</p><p>Here is an idea that my sister gave to me. It was delicious! So easy to throw together and so easy to adjust to your own tastes. Plus, it was so packed full of beautiful fresh fruits and veggies.</p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpPn3HnYmicsW5_p-ZnJZE2F4Emmd8DsID2vKsjpBqZdGLd7XYAxXVO9aXEhLT3_VpjZ73_PeGbte2xFWkUm0Yijel8rHjnVzL1d_NVh3n-eVmW_gvSCv46CZ2BUIov8yGrSrDoOp/s2048/IMG_9786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpPn3HnYmicsW5_p-ZnJZE2F4Emmd8DsID2vKsjpBqZdGLd7XYAxXVO9aXEhLT3_VpjZ73_PeGbte2xFWkUm0Yijel8rHjnVzL1d_NVh3n-eVmW_gvSCv46CZ2BUIov8yGrSrDoOp/w400-h266/IMG_9786.JPG" width="400" /></a></b></div><b><br />Black Beans and Rice</b><p></p><p>Ingredients:</p><p>Half large onion, or one small onion, finely chopped <br />1 tsp. olive oil<br />1 tsp. bottled minced garlic<br />2 (15 oz) cans black beans, drained<br />1 (15 oz) can crushed tomatoes<br />1 tsp. cumin<br />1 tsp. chili powder<br />1/4 cup cilantro, finely chopped<br />White or brown rice, for serving (1/2 cup to 1 cup rice per person)<br /></p><p>Topping Options:</p><p>Avocado, chopped or sliced<br />Mango, chopped<br />Pineapple (canned pineapple tidbits or chunks, or fresh chopped pineapple)<br />Tomatoes, chopped (or halved grape tomatoes)<br />Bell peppers, chopped (or sliced mini bell peppers)<br />Sliced black olives<br />Sliced jalapenos (bottled or fresh)<br />Shredded cheese<br />Chopped cilantro<br />Sour cream of Greek yogurt</p><p>Directions:</p><p>Cook rice of choice according to package directions. </p><p>While rice is cooking, saute onion in olive oil over medium to medium high heat in saucepan until translucent. Add garlic and saute one minute longer.</p><p>Add drained black beans, crushed tomatoes, cumin and chili powder. Stir in cilantro. Simmer on low to medium low heat while preparing your vegetables.</p><p>Chop your vegetables, as desired. </p><p>Serve black beans over rice and top with desired toppings.</p><p>Source: My sister, Laurie Allred.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELJCU1VfLu6-rqEbOcHTtc7pfdY9dRZYdlxLjXfs4jvpC_ciHPQjucLwAmuuzARt9Vq83Wi01Yew-XrVyAZcSbZZhycdR_jkuzf0T70Vb3s8M3Skhf_PgRfA7HxnYspN9abq8g3H3/s2048/IMG_9780.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELJCU1VfLu6-rqEbOcHTtc7pfdY9dRZYdlxLjXfs4jvpC_ciHPQjucLwAmuuzARt9Vq83Wi01Yew-XrVyAZcSbZZhycdR_jkuzf0T70Vb3s8M3Skhf_PgRfA7HxnYspN9abq8g3H3/w400-h266/IMG_9780.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">Above: You can see that I really like my toppings, but if you look closely, you can tell that there actually are beans and rice in there too! Ha ha! <br /></div><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgScxX2lOc0CX8OazLjQnRhD_FK4tcooThLIoNlkTUA3YMD7m9bKjw3QEHi4osHc8ViYvMS-CCq-K7fHKfhgUZz1vVOuYadyGJmLNQtOCMJFyewrNga4rFxihs4HrJTDDWvLXHStCnx/s2048/IMG_4385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgScxX2lOc0CX8OazLjQnRhD_FK4tcooThLIoNlkTUA3YMD7m9bKjw3QEHi4osHc8ViYvMS-CCq-K7fHKfhgUZz1vVOuYadyGJmLNQtOCMJFyewrNga4rFxihs4HrJTDDWvLXHStCnx/w300-h400/IMG_4385.JPG" width="300" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">Above: Here is my sister's version. So, as you can see, it is highly adaptable to your own tastes and moods, or what you currently have on hand. It was soooo good though and it really hit the spot. <br /></div><br /> <p></p>Foodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.com0