tag:blogger.com,1999:blog-20601571037784686862024-02-18T22:06:43.764-05:00The Big Giant Food BasketBarbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.comBlogger196125tag:blogger.com,1999:blog-2060157103778468686.post-58932426406119429972014-05-21T12:44:00.000-04:002014-05-21T12:44:33.207-04:00Basil Cucumber Mint Soda<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">A few summers back I fell in love with this combination of flavors in the form of a <a href="http://biggiantfoodbasket.blogspot.com/2011/08/fresh-cucumber-martini.html">Cucumber Martini</a>, and this time around, well it is as a fizzy drink!</span><br />
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<span style="font-size: large;">This is a naturally refreshing drink with far less calories then a regular soda. I'm talking maybe 60 itsy bitsy little calories per one 12 oz drink. The idea here is that you make your own simple syrup and then add the basil, cucumber and the mint to the melted sugar and let it steep for about 30 minutes. This infuses all of these fabulous flavors into the sugar.</span></div>
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<em><strong><span style="font-size: large;">Here's what you will need...</span></strong></em></div>
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<span style="font-size: large;">1/2 large cucumber sliced thin</span></div>
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<span style="font-size: large;">12 fresh mint leaves</span></div>
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<span style="font-size: large;">6 fresh bail leaves</span></div>
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<span style="font-size: large;">about 3 cups club soda or seltzer</span></div>
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<em><strong><span style="font-size: large;">...and this simple syrup recipe.</span></strong></em></div>
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<span style="font-size: large;">1/2 c sugar</span></div>
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<span style="font-size: large;">1/2 c water</span></div>
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<span style="font-size: large;">Heat both ingredients in a small saucepan and stir continuously until the sugar dissolves.</span></div>
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<em><strong><span style="font-size: large;">Here is what you need to do...</span></strong></em></div>
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<span style="font-size: large;">Remove syrup from the heat and then add cucumber, basil and mint and let sit for 30 minutes. Strain the simple syrup into a jar, pressing the solids in strainer. Fill six 12 oz glasses with ice. Add 2 T. of the simple syrup and then add the soda water.</span></div>
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<span style="font-size: large;">Garnish with cucumber and mint.</span><br />
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<span style="font-size: large;">And then sit back in your chair by the pool and enjoy!!!</span><br />
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<span style="font-size: large;">XO</span><br />
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com2tag:blogger.com,1999:blog-2060157103778468686.post-65064331615088689452014-03-01T20:44:00.000-05:002014-05-21T12:43:35.080-04:00New Engalnd Clam Chowder<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000;">This recipe was adapted from <i>Cooks Illustrated Cookbook</i> with only minor changes made to the original recipe</span>.</div>
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<span style="font-size: large;">In these colder than cold Arctic days we've been having as of late, the only thing that really warms me up is a hearty bowl of hot soup! Today I decided to make my hubby's absolute favorite potage, New England clam chowder!</span></div>
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<span style="font-size: large;">This chowder is made with freshly steamed Middle Neck clams, celery, onion, fresh thyme and a smokey bacon, so the base is really packed with flavor! The Yukon Gold potatoes have a moderate level of starch which </span><span style="font-size: large;">is released into the mixture during the cooking time. This </span><span style="font-size: large;">helps to nicely thicken the chowder</span><span style="font-size: large;">. Oh and make sure you pick up a bag or box of oyster crackers to toss in with your piping hot chowda!!!</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">3 cups of water</span></div>
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<span style="font-size: large;">Approximate 3 1/3 lbs Middle Neck or Cherry Stone clams, scrubbed (about 35 clams)</span></div>
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<span style="font-size: large;">5 pieces of bacon chopped fine</span></div>
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<span style="font-size: large;">2 medium onions chopped</span></div>
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<span style="font-size: large;">2 stalks of celery chopped</span></div>
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<span style="font-size: large;">1 tsp fresh thyme or 1/2 tsp of dried</span></div>
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<span style="font-size: large;">3 T. butter</span></div>
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<span style="font-size: large;">3 T flour</span></div>
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<span style="font-size: large;">3 8 oz. bottles of clam juice (choose one lowest in sodium)</span></div>
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<span style="font-size: large;">1 lb Yukon Gold potatoes peeled and diced</span></div>
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<span style="font-size: large;">1 bay leaf</span></div>
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<span style="font-size: large;">2 packets of Goya Sazon without Annatto (found near other Goya products in your local supermarket.) </span></div>
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<span style="font-size: large;">1 cup heavy cream</span></div>
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<span style="font-size: large;">3 T minced parsley</span></div>
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<span style="font-size: large;">fresh cracked peper</span></div>
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<span style="font-size: large;">pinch of salt if needed</span></div>
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<span style="font-size: large;">To start heat 3 cups of water in a large pot or Dutch oven, then in a metal basket or strainer steam the scrubbed clams until they are all opened up. Discard any unopened clams, keep the reserved juices and set it aside.</span></div>
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<span style="font-size: large;">Next, in the same pot, heat bacon for about 6 minutes. Then add celery and onions and let them cook until soft, about 4-5 minutes. Add a little of the reserved juice from the clams if needed, then add 3 tablespoons of butter and let it melt. Add 3 tablespoons of flour and make a roux. Slowly add the reserved clam juice along with the bottle juice and one bay leaf. Let the mixture thicken and then add 1 lb of Yukon Gold potatoes and bring to a boil. Reduce heat and let simmer for about 20-25 minutes.</span></div>
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<span style="font-size: large;">Once clams are cooled remove them from their shells with a sharp knife and mince. </span></div>
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<span style="font-size: large;">At the end of the 20-25 minute cooking time the potatoes should be soft but still have their shape. (The beauty of Yukon Gold potatoes.) Let the mixture cool somewhat and remove the bay leaf. In a blender add the mixture in small batches and blend till smooth. I like my chowder to have some chunkiness so I don't blend all of the mixture. Return the soup back to the pot and heat through. Turn off the heat and pour in 1 cup of heavy cream, or you can cut the cream with a 1/2 cup of milk or Half-n-Half. Then add the parsley and the clams. Let the mixture warm the clams through for a couple minutes and then serve.</span></div>
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<span style="font-size: large;">Garnish with parsley and enjoy!</span></div>
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<span style="font-size: large;">XO</span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com1tag:blogger.com,1999:blog-2060157103778468686.post-1863642953349100942014-02-12T09:15:00.000-05:002014-04-10T19:16:42.236-04:00What's the Fizz?<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Do you ever wonder what the difference is between these three clear fizzy beverages? Well I've always been curious. What do you use and when? Why do some people prefer Seltzer over club soda or tonic. How alike or different are they and which one came first?</span><br />
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<span style="font-size: large;">To start, carbonated water goes back as far as the late 1700's. <strong><span style="color: #ffd966;"><span style="font-family: "Courier New", Courier, monospace;">T</span><span style="font-family: "Courier New", Courier, monospace;">onic water</span></span></strong>, also known as quinine water, is a carbonated drink which contains c02, sugar and has something called quinine dissolved into it. Quinine is a crystal alkaloid which comes from the bark of the Cinchona tree, indigenous to South America, and possesses both anti-inflammatory and fever-reducing properties.</span><br />
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<span style="font-size: large;">(Good to know if you ever run out of Motrin.)</span><br />
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<span style="font-size: large;">Anyhow, back in the early part of the 1800's quinine was added to the carbonated drink as a prophylactic measure to fight malaria, however it also rendered a bit of a "bitey" taste to it. So in an effort to offset the bitterness, sugar was added and later on gin in order to make the drink more palatable.</span><br />
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<span style="font-size: large;"><span style="color: #ffd966; font-family: "Courier New", Courier, monospace;"><strong>Tonic water</strong></span> is the only one of the three beverages which has calories, but fortunately for those of us who have to watch our waistlines, you can buy a diet version of <span style="color: #ffd966; font-family: "Courier New", Courier, monospace;"><strong>tonic water</strong></span>.</span></div>
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<span style="font-size: large;"><span style="color: #ffd966; font-family: "Courier New", Courier, monospace;"><strong>Tonic water</strong></span> is best used with gin or vodka. If you add lemon or lime to the water it is known as bitter lemon or bitter lime.</span></div>
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<span style="font-size: large;"> <span style="color: #6fa8dc; font-family: "Courier New", Courier, monospace;"><strong>Seltzer</strong></span> is a flavorless naturally effervescent water with no sugar or sodium added. The term <span style="color: #6fa8dc; font-family: "Courier New", Courier, monospace;"><strong>Seltzer</strong></span> is actually a generic trade name for carbonated water. It came about in the 1950's when other terms like sparkling water became popular alternative names for carbonated water. The name <span style="font-family: "Courier New", Courier, monospace;"><strong><span style="color: #6fa8dc;">Seltzer</span><span style="color: magenta;"> </span></strong></span>was derived from the German town of Nieder Selters, which is renowned for it's mineral springs.</span><br />
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<span style="font-size: large;">Hand made <span style="color: #6fa8dc; font-family: "Courier New", Courier, monospace;"><strong>Seltzer</strong></span> is often called soda water, and was introduced back in the late 1800's. This makes the original <span style="color: #6fa8dc; font-family: "Courier New", Courier, monospace;"><strong>Seltzer</strong></span> the forerunner to today's soda pop. </span></div>
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<span style="font-size: large;">Carbonated water or <span style="color: blue; font-family: "Courier New", Courier, monospace;"><strong>Club Soda</strong></span>, is really nothing more than water into which c02 gas under pressure has been dissolved.</span><br />
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<span style="font-size: large;">Up until WWII, <span style="color: blue; font-family: "Courier New", Courier, monospace;"><strong>club soda</strong></span> was called soda water because of the sodium salts it contained. These were added to the carbonated water to mimic the flavor of natural mineral water. The flavor and effervescence of <span style="color: blue; font-family: "Courier New", Courier, monospace;"><strong>club soda</strong></span> is much milder than that of Seltzer and tonic waters. Of the three different carbonated waters, <span style="color: blue; font-family: "Courier New", Courier, monospace;"><strong>club soda</strong></span> contains the most milligrams of salt, a whopping 70 mg per 8 oz. serving. <span style="font-family: "Courier New", Courier, monospace;"><strong><span style="color: blue;">Club soda</span><span style="color: #3d85c6;"> </span></strong></span>is also the defining ingredient of carbonated soft drinks.</span></div>
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<span style="font-size: large;">So bottom line...<span style="font-family: "Courier New", Courier, monospace;"><strong><span style="color: #6fa8dc;">Seltzer</span><span style="color: magenta;"> </span></strong></span>and <span style="color: blue;"><span style="font-family: "Courier New", Courier, monospace;"><strong>club</strong></span> <strong><span style="font-family: "Courier New", Courier, monospace;">Soda</span></strong></span> are virtually interchangeable. But if you happen to run out of <span style="color: #ffd966; font-family: "Courier New", Courier, monospace;"><strong>tonic </strong></span><span style="font-family: "Courier New", Courier, monospace;"><strong><span style="color: #ffd966;">water</span><span style="color: orange;"> </span></strong></span>and still have either <span style="color: #6fa8dc; font-family: "Courier New", Courier, monospace;"><strong>Seltzer</strong></span> or <span style="font-family: "Courier New", Courier, monospace;"><strong><span style="color: blue;">club</span><span style="color: #3d85c6;"> </span><span style="color: blue;">Soda</span></strong></span> lying around, you can make a good substitute by simply adding some lime and lemon juice along with a little sugar to it.</span><br />
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<span style="font-size: large;">And yes we did conduct out own taste test. Grace and myself liked the <span style="color: #ffd966; font-family: "Courier New", Courier, monospace;"><strong>tonic water</strong></span> best mostly because of the bright citrus flavor. Michael, on the other hand, preferred the<span style="color: blue;"> <span style="font-family: "Courier New", Courier, monospace;"><strong>club soda</strong></span></span> because it was less fizzy than the other two.</span></div>
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<span style="font-size: large;">I hope this helps a little the next time you are faced with the dilemma of which type of sparkling water to buy!</span><br />
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<span style="font-size: large;">Wishing you a wonderful weekend!</span><br />
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com0tag:blogger.com,1999:blog-2060157103778468686.post-29999099179936313972014-02-07T08:45:00.000-05:002014-02-07T08:45:11.198-05:00Red Velvet Cheesecake Swirl Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8-jBZODxTT3iT6cwPcHJCYC2tlV8OaplZGEwF1HGowRisgzRvPourNv-sRNPuKbAkRqWivsqf__hQ6eMJ7dU0Qqs3BNwOqWivs-NtJ8q0TxcZ1mr1OLQJs3hdQuh9Bc48LDFNY9sczU/s1600/red+velvet+cheesecake+brownie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8-jBZODxTT3iT6cwPcHJCYC2tlV8OaplZGEwF1HGowRisgzRvPourNv-sRNPuKbAkRqWivsqf__hQ6eMJ7dU0Qqs3BNwOqWivs-NtJ8q0TxcZ1mr1OLQJs3hdQuh9Bc48LDFNY9sczU/s1600/red+velvet+cheesecake+brownie.jpg" height="640" width="458" /></a></div>
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<span style="font-size: large;">I found this recipe on the Internet today and was determined to make it. The first attempt was tasty but didn't quite turn out with the right consistency...my fault because I under cooked it. The recipe also called for the baking dish to be lined with parchment paper...I didn't have any so I used wax paper...big mistake because the brownie was completely stuck to the paper despite the liberal coating of cooking spray I applied. Also on my first attempt I did not use enough red food coloring so my red velvet brownie was more of a brown velvet ...not the right color. No worries...my kiddies will gladly scarf down my "oops" brownies.</span></div>
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<span style="font-size: large;">Luckily for me I had more of the ingredients needed to create this wonderful treat so I made a second attempt and I AM SO HAPPY I DID!!!</span></div>
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<span style="font-size: large;">These are really wonderful because they are not too sweet like your regular brownies can be. They have a bit of elegance about them...must be the Red Velvet!</span></div>
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<span style="font-size: large;">Anyhow this is what you need...</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">For the brownie layer...</span></div>
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<span style="font-size: large;">10 T. butter softened</span></div>
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<span style="font-size: large;">3 0z. dark or semi-sweet chocolate (I used semi-sweet)</span></div>
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<span style="font-size: large;">1 1/4 cup sugar</span></div>
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<span style="font-size: large;">2 large eggs</span></div>
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<span style="font-size: large;">2 tsp. vanilla</span></div>
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<span style="font-size: large;">red food coloring (enough to make the egg mixture very red)</span></div>
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<span style="font-size: large;">3/4 cup all-purpose flour</span></div>
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<span style="font-size: large;">pinch of salt</span></div>
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<span style="font-size: large;">2 T unsweetened cocoa powder</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">For the cream cheese layer...</span></div>
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<span style="font-size: large;">8 oz cream cheese, softened</span></div>
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<span style="font-size: large;">1/3 cup sugar</span></div>
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<span style="font-size: large;">pinch of salt</span></div>
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<span style="font-size: large;">1 large egg</span></div>
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<span style="font-size: large;">2 tsp vanilla</span></div>
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<span style="font-size: large;">Preheat oven to 350 degrees and prepare and 8 X 8 baking dish by spraying it generously with cooking spray.</span></div>
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<span style="font-size: large;">In microwave soften butter is microwave safe dish and set aside. Do the same with the chocolate and then whisk the two together and let cool slightly.</span></div>
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<span style="font-size: large;">In separate bowl, mix together the 2 eggs, sugar, vanilla and red food coloring until well blended. Slowly add the chocolate mixture and blend well again.</span></div>
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<span style="font-size: large;">Sift together the flour, cocoa powder and salt and slowly add to the batter, being careful not to over mix. Pour batter into prepared dish and set aside.</span></div>
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<span style="font-size: large;">To make the cream cheese layer mix all ingredients together until smooth. Pour over the red velvet mixture and with a butter knife swirl the two together.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XxLyQlyCp8YCUImm9HFh5Uz5beXwnFNRxOj1Q7yb6yUNbMFVnrUn3tYriT9jP-WXbqueCkGSO2evuKjoBcdCVE8v_jTAJjNqh3JMS2YHySsfCmeRBT3UgVH-Vx3JlaSj1TfGX7y1NG8/s1600/red+velvet+cheesecake+brownie+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XxLyQlyCp8YCUImm9HFh5Uz5beXwnFNRxOj1Q7yb6yUNbMFVnrUn3tYriT9jP-WXbqueCkGSO2evuKjoBcdCVE8v_jTAJjNqh3JMS2YHySsfCmeRBT3UgVH-Vx3JlaSj1TfGX7y1NG8/s1600/red+velvet+cheesecake+brownie+2.jpg" height="640" width="444" /></a></div>
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<span style="color: #cc0000;">Recipe from this website ~ </span><a href="http://doughmesstic.com/">Doughmesstic</a></div>
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<span style="font-size: x-large;">Enjoy!!</span></div>
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Linking to these wonderful blog parties...</div>
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<span style="font-size: large;"><a href="http://www.foodiefriendsfridaydailydish.com/valentines-day-sweets-foodie-friends-friday-linky-party/?utm_source=rss&utm_medium=rss&utm_campaign=valentines-day-sweets-foodie-friends-friday-linky-party">The Daily Dish Magazine</a></span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com2tag:blogger.com,1999:blog-2060157103778468686.post-11175130913009251522013-12-14T09:17:00.000-05:002014-04-11T07:30:31.746-04:00The Best French Toast Sandwich <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">This is the ultimate in French Toast! </span><span style="font-size: large;">Banana, p</span><span style="font-size: large;">eanut butter, and honey...what a super combination. Then dip this sandwich into a flavored egg mixture and toast it up!</span></div>
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<span style="font-size: large;">What you will need to make 2 sandwiches...</span></div>
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<span style="font-size: large;">4 slices of white or wheat bread with crusts removed</span></div>
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<span style="font-size: large;">one banana cut in half and then sliced into 4's</span></div>
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<span style="font-size: large;">2 T. peanut butter</span></div>
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<span style="font-size: large;">a drizzle of honey</span></div>
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<span style="font-size: large;">Place 4 sliced of bread on cutting board. Spread peanut butter on 2 of the slices and the cut banana on the other 2 slices. Drizzle the honey over the banana and close up the sandwiches. Then whisk together...</span></div>
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<span style="font-size: large;">one egg</span></div>
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<span style="font-size: large;">3 T half 'n half</span></div>
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<span style="font-size: large;">1 teaspoon vanilla</span></div>
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<span style="font-size: large;">nutmeg</span></div>
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<span style="font-size: large;">cinnamon</span></div>
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<span style="font-size: large;">and if you are making the grown up version, add one T. of spiced rum</span></div>
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<span style="font-size: large;">Dip the sandwiches in the egg mixture and coat well. Then place them on a hot griddle prepared with cooking spray. Grill until the bread turns a golden color. remove from heat, cut each sandwich in half and serve with maple syrup and fresh blueberries!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNFFi4hVyOjGI499Q2TstBrvEnzVqLBJxf4WOu_7xtHVHg5nf6sm4zlbbH5py_W8Wh58bkkJYx8mlno2yorYY0tPMf7WFdPh_gTO_g78JmVJJnO1dymkKimB69GEjO-vTa9pXtj1iLYg/s1600/french+toast+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNFFi4hVyOjGI499Q2TstBrvEnzVqLBJxf4WOu_7xtHVHg5nf6sm4zlbbH5py_W8Wh58bkkJYx8mlno2yorYY0tPMf7WFdPh_gTO_g78JmVJJnO1dymkKimB69GEjO-vTa9pXtj1iLYg/s640/french+toast+3.jpg" height="626" width="640" /></a></div>
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<span style="font-size: large;">Enjoy</span></div>
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<span style="font-size: x-large;">XO</span></div>
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Sharing this post over at these linky parties hosted by these blogs...</div>
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<span style="font-size: large;"><a href="http://www.itsoverflowing.com/">It's Overflowing</a></span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com0tag:blogger.com,1999:blog-2060157103778468686.post-16364547509908002572013-12-04T14:13:00.000-05:002014-04-10T19:23:58.122-04:00Sweet and Crunchy Walnuts<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrzJxZ2LSsFlWcaO7Dm725LD4HG-PIuZSGjNbN3B8ipYQrCt9A0H2SDbjJ7cRErc_Pi4zG4J0ktyuhwoxJG4f-me4OG0fiUvr_iFAi_m5u_KSg7RVI0R-cp9fzVOs7meXQFxBCkdUikw/s1600/walnuts+sweet+and+crunchy+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrzJxZ2LSsFlWcaO7Dm725LD4HG-PIuZSGjNbN3B8ipYQrCt9A0H2SDbjJ7cRErc_Pi4zG4J0ktyuhwoxJG4f-me4OG0fiUvr_iFAi_m5u_KSg7RVI0R-cp9fzVOs7meXQFxBCkdUikw/s1600/walnuts+sweet+and+crunchy+2.jpg" /></a></div>
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<span style="font-size: large;">I say that when you have a great recipe then you need to share it! And this my friends is one of my favorites. I have been making these walnuts for almost 20 year now, and every time they get rave reviews. Of course when I started making this recipe walnuts did not cost $6.99 a pound, so these days I will typically make them to give as gifts. The method for making this recipe is very easy, the trick is to cook the nuts on a low oven setting over the period of an hour.</span><br />
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<span style="font-size: large;">To make this treat you will need...</span></div>
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<span style="font-size: large;">1 lb walnut pieces</span></div>
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<span style="font-size: large;">Whites from 2 large eggs at room temperature</span></div>
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<span style="font-size: large;">1 cup of brown sugar</span></div>
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<span style="font-size: large;">1/4 cup butter, melted</span></div>
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<span style="font-size: x-large;"><span style="font-size: large;">And here's what you need to do...</span></span></div>
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<span style="font-size: x-large;"><span style="font-size: large;">Heat oven to 275 degrees Fahrenheit and have a 15 1/2 inch x 10 1/2inch jellyroll pan ready. Beat the egg whites with an electric hand beater in a large bowl until they form soft peaks when the beaters are lifted. Gradually add the brown sugar and continue beating until the mixture becomes glossy. Stir in the melted butter and then add the walnuts and mix until the nuts are completely coated.</span></span></div>
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<span style="font-size: large;"> Spread them out on the jellyroll sheet and place in prepared oven. Bake for one hour or until the mixture is dry, stirring the nuts every 15 minutes with a cookie spatula. </span><br />
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<span style="font-size: large;">Let them cool completely and then enjoy!</span><br />
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com0tag:blogger.com,1999:blog-2060157103778468686.post-16880114726418833002013-11-15T09:03:00.000-05:002013-11-15T09:05:02.297-05:00Homemade Cranberry Sauce with a Hint of Orange<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Growing up we always had the jellied cranberry sauce out of the can with our Thanksgiving dinners, and of course I always loved it. But as I started to do more cooking as an adult, along with my changing taste, I wanted to make more of the canned items I liked as a kid from fresh ingredients. This recipe is unique in the way that it incorporates a little citrus tang to the flavor of the cranberries. Also instead of using all white sugar in this recipe, brown sugar is used to give the sauce a little bit of a richer flavor. Then there is the optional liquor you can add to the cranberry sauce.</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">1 12oz bag of fresh cranberries</span></div>
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<span style="font-size: large;">3/4 cup orange juice</span></div>
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<span style="font-size: large;">2/3 cup of brown sugar</span></div>
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<span style="font-size: large;">1/3 cup white sugar</span></div>
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<span style="font-size: large;">2 T. of orange liqueur (optional)</span></div>
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<span style="font-size: large;">Rinse off the cranberries and place them in a pot along with the orange juice and sugars. Heat pot over medium high heat and stir. Once the mixture becomes hot you will begin to hear the cranberries pop. Let cook for 15-20 minutes. Remove the mixture from the heat and add your liqueur. Let mixture cool and store in the frig. The cranberry sauce will jell up as it cools down.</span></div>
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<span style="font-size: large;">Shred some orange peel for garnish and enjoy!</span></div>
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<span style="font-size: large;">Wishing you all a very happy Thanksgiving day!</span></div>
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<span style="font-size: large;">God Bless!!</span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com1tag:blogger.com,1999:blog-2060157103778468686.post-60847627437656010702013-10-24T13:50:00.000-04:002013-12-23T16:49:41.502-05:00A Maple and Candied Walnut Layer Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"> What better way to celebrate the autumn than with walnuts and maple syrup. I just looooove maple syrup. So when I saw this recipe for a maple and candied walnut cake in my new issue of <i>Taste of Home</i> magazine I fell head over heels for it!</span><br />
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<span style="font-size: large;"><b>For the cake...</b></span><br />
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<span style="font-size: large;">1/2 cup unsalted butter, </span><span style="font-size: large;">softened</span><br />
<span style="font-size: large;">1 1/2 cups packed light brown sugar</span><br />
<span style="font-size: large;">3 eggs</span><br />
<span style="font-size: large;">1 tsp maple syrup</span><br />
<span style="font-size: large;">2 cups all purpose flour</span><br />
<span style="font-size: large;">1 tsp baking powder</span><br />
<span style="font-size: large;">1 tsp baking soda</span><br />
<span style="font-size: large;">1/4 tsp. salt</span><br />
<span style="font-size: large;">1 cup of buttermilk</span><br />
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<span style="font-size: large;"><b>To make the candied walnuts...</b></span><br />
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<span style="font-size: large;">1 tsp. unsalted butter, </span><br />
<span style="font-size: large;">1 1/2 cups of coarsely chopper walnuts</span><br />
<span style="font-size: large;">1 tsp. maple syrup</span><br />
<span style="font-size: large;">1/4 tsp. salt</span><br />
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<span style="font-size: large;"><b>For the frosting...</b></span><br />
<span style="font-size: large;">2 1/2 cups of butter (Salted), </span><span style="font-size: large;">softened</span><br />
<span style="font-size: large;">6 cups confectioner's sugar</span><br />
<span style="font-size: large;">1 tsp maple syrup</span><br />
<span style="font-size: large;">1/4 to 1/2 cup of half-n-half</span><br />
<span style="font-size: large;">1 T maple syrup divided</span><br />
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<span style="font-size: large;">Preheat your oven to 350 degrees F and line the bottom of 3 cake pans with parchment paper cut to fit. Spray the parchment and pans with cooking spray and set aside. In a large bowl, cream the butter with the brown sugar until blended then add the 3 eggs, beating well after each one. Then add the maple syrup.</span><br />
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<span style="font-size: large;">In another bowl whisk together the flour, baking powder, baking soda and salt. Then alternating the flour and the butter milk, add them to the butter mixture again beating well after each addition. Pour the mixture evenly into the prepared cake pans and bake in the oven for 13-15 minutes or until a toothpick inserted into the center comes our clean. Cool the cakes in their pans for about 10 minutes and then move them to a wire rack to finish cooling.</span><br />
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<span style="font-size: large;">In a large heavy skillet, melt the butter for the candied walnuts. Add the walnuts to the butter and cook while stirring constantly until nuts are toasted. Add the maple syrup and salt and cook for one more minute. Remove from heat and transfer to a heat proof bowl to let cool.</span><br />
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<span style="font-size: large;">For the frosting beat the butter in a large bowl until light and fluffy. Begin to beat in the confectioner's sugar and the half-n-half, alternation the dry with the wet. Add enough of the liquid until you get the desired consistency for your frosting. Add the maple syrup and beat for one more minute.</span><br />
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<span style="font-size: large;">Place one cake on your plate or cake dish and spread about a cup of frosting on top. Sprinkle on top of the frosting 1/2 cup of the candied walnuts, then drizzle with 1 T. of maple syrup. Repeat layers. Top with the last layer and then frost the top and sides of the cake. Sprinkling with the remaining walnuts and drizzle with the last of the maple syrup.</span><br />
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<span style="font-size: large;">Enjoy!!!</span></div>
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<span style="font-size: large;">XO</span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com2tag:blogger.com,1999:blog-2060157103778468686.post-43504640450167841802013-10-21T11:27:00.000-04:002013-10-27T20:54:54.238-04:00A Positively Perfect Pumpkin Russian<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Here's another super delicious way of celebrating Autumn with one of my favorite flavors of the season, pumpkin. Only this time it is in liquid form. Look at that fabulous pumpkin color...don't you just want to pick up the glass and take a sip right now?</span></div>
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<span style="font-size: large;">This tasty adult treat was made with both pumpkin and coffee liqueurs, plus some pumpkin vodka and light cream.</span></div>
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<span style="font-size: large;">Here are the amounts you need to make a perfect Pumpkin Russians.</span></div>
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<span style="font-size: large;">1 part coffee liqueur</span></div>
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<span style="font-size: large;">3 parts Pumpkin </span><span style="text-align: left;"><span style="font-size: large;">liqueur</span></span></div>
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<span style="text-align: left;"><span style="font-size: large;">1 part vodka</span></span></div>
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<span style="text-align: left;"><span style="font-size: large;">1 part light cream ( I used fat free and it still tastes yummy)</span></span></div>
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<span style="text-align: left;"><span style="font-size: large;">I then put it in my cocktail shaker with some ice and shook my little heart out!. But you can easily mix it and then pour it over some ice...either way it is still scrumptilly-ishes!</span></span><br />
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<span style="font-size: large;">You can even go ahead and garnish the drink with a spicy cinnamon stick!</span></div>
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<span style="text-align: left;"><span style="font-size: large;">This is definitely on my radar for a very Happy Halloween night!</span></span></div>
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<span style="text-align: left;"><span style="font-size: large;">XO</span></span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com7tag:blogger.com,1999:blog-2060157103778468686.post-2428077256075859362013-10-15T11:32:00.000-04:002013-10-21T07:21:31.409-04:00Super Easy Pumpkin Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">My kids have been on a HUGE pancake kick lately, I suppose it's the cool fall weather making them want something hot in their bellies. Well anyway yesterday I got it into my head that I wanted to make pumpkin pancakes, so I did an internet search for homemade pumpkin pancake recipes. And while I did find a few, when I tried making them they came out really heavy and way too moist. I had to laugh, the first recipe I tried the pancakes were actually orange! I just couldn't get a dang good looking fluffy pumpkin pancake to come out no matter what I did. After numerous tries, almost 2 hours in the kitchen and about half a canister of flour all used up, I though maybe it's time to throw in the proverbial towel!</span></div>
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<span style="font-size: large;">But hey that simply is not me, and I refused to be defeated by a pancake! So being someone who is typically willing to take a short cut if I can, especially when it comes to baking, (with the exception of always making my own pie crusts) I thought why not just use a boxed pancake mix and doctor it up, and that's what I did!</span></div>
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<span style="font-size: large;"><b>Make the pancake batter according to the box directions. </b></span></div>
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<span style="font-size: large;"><b>For 6-8 pancakes add the following...</b></span></div>
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<span style="font-size: large;">1 tsp Pumpkin pie spice</span></div>
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<span style="font-size: large;">1/2 tsp ground cinnamon</span></div>
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<span style="font-size: large;">2 T of pure pumpkin puree, not filling</span></div>
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<span style="font-size: large;">and 1/2 tsp of vanilla extract.</span></div>
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<span style="font-size: large;">Then just cook the pancakes on your griddle as usual.</span></div>
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<span style="font-size: large;"><b>To make the Ginger Spiced Maple Syrup do this...</b></span></div>
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<span style="font-size: large;">Heat 1/2 cup of maple syrup on the stove just until warm, don't boil. Then add a pinch of ground ginger and stir until dissolved. Test the flavor and add more if desired.</span><span style="font-size: large;"> </span><span style="font-size: large;">Just make sure you add the ginger a little at a time, if too much goes in it will make the syrup way too bite-y.</span><span style="font-size: large;"> Let cool and store in frig in an airtight container.</span></div>
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<span style="font-size: large;">A little whipped cream along with some ginger spiced maple syrup, and you have an awesome autumn breakfast!!</span></div>
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<span style="font-size: x-large;">Enjoy!!!</span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com5tag:blogger.com,1999:blog-2060157103778468686.post-74307128567097520182013-10-08T13:21:00.000-04:002013-10-18T13:10:38.528-04:00Fabulous Fall Pasta and Tomato Toss<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Last week when my sister Kim came up to celebrate Grace's 11th birthday, she brought with her a huge bag of tomatoes which was the last of what she grew in her garden this year. There is nothing I love more than fresh tomatoes but you have to use them up quick or you will find yourself sharing your kitchen with a whole bunch of fruit flies. Anyhow we had spaghetti and meatballs for Grace's birthday dinner and needless to say I made WAY more pasta than we could have possibly consumed, so the balance of what we didn't eat went right into the frig. NOW WHAT IS A GIRL TO DO??? I have about a pound of leftover cooked pasta with all these gorgeous tomatoes, plenty of garlic, a cupboard full of white beans which I love, and some shrimp in the freezer. So I began putting these ingredients together and came up with this pasta dish which can be served as an entree...OR and as a lovely appetizer!</span></div>
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<span style="font-size: large;">Ingredients:</span><br />
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<span style="font-size: large;">3-4 T. extra virgin olive oil</span><br />
<span style="font-size: large;">2 large cloves of garlic minced</span><br />
<span style="font-size: large;">3-4 whole ripe tomatoes diced</span><br />
<span style="font-size: large;">Small white beans, I used about a cup</span><br />
<span style="font-size: large;">1/4 cup fresh parsley plus some for garnish</span><br />
<span style="font-size: large;">8-10 large white shrimp shelled and deveined ( you can also cut them in half if you prefer)</span><br />
<span style="font-size: large;">Leftover cooked spaghetti about 2 cups (whole wheat works fine...that us what I typically use)</span><br />
<span style="font-size: large;">Shredded Parmesan cheese, about 1/4 cup</span><br />
<span style="font-size: large;">Some crushed red pepper to your liking (optional)</span><br />
<span style="font-size: large;">Fresh cracked black pepper and sea salt to season</span><br />
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<span style="font-size: large;">Heat olive oil in medium sized pan and add the garlic, let simmer on low to medium heat just until garlic is soft and fragrant, about 3 minutes. Add the tomatoes, parsley and beans and saute for another two minutes. Add the spaghetti and heat then toss in the shrimp and heat through until they turn light pink. Remove from heat and season the crushed red pepper, black pepper and sea salt. Sprinkle with shredded Parmesan cheese. Serve immediately. </span><br />
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<span style="font-size: large;">Serve with a crusty bread and a glass of Pinot Grigio.</span></div>
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<span style="font-size: large;">Enjoy and</span></div>
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<span style="font-size: large;">Ciao!!!</span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com7tag:blogger.com,1999:blog-2060157103778468686.post-44413693722290986622013-10-07T19:31:00.000-04:002014-02-11T20:14:25.262-05:00Frighteningly Yummy Halloween Bark <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Who doesn't love the combination of salty and sweet? This bark has salty pretzels and peanuts mixed with milk chocolate M $ M's and crumbled Oreo cookie, all nestled in a white chocolate! </span></div>
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<span style="font-size: large;">Yummmmmmmeeeeeeee!!!!!</span></div>
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<span style="font-size: large;">This is fun to make with the kids too!</span></div>
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<span style="font-size: large;">And the method to making this tasty treat could not be more simple.</span></div>
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<span style="font-size: large;">Ingredient amounts..</span></div>
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<span style="font-size: large;">24 ounces of white chocolate or Almond Bark. Both can be found at you local Walmart.</span></div>
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<span style="font-size: large;">1 cup coarsely chopped pretzels</span></div>
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<span style="font-size: large;">10 coarsely chopped Oreo cookies</span></div>
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<span style="font-size: large;">1 cup dry roasted peanuts</span></div>
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<span style="font-size: large;">1 cup of M & M's, with the blue and green ones sorted out</span></div>
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<span style="font-size: large;">In a 15 X 10 inch jelly roll pan place a sheet of aluminum foil and then coat it with cooking spray.</span><br />
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<span style="font-size: large;">Place the white chocolate in a microwave safe bowl. If using the almond bark, make sure you have broken the squares apart for even melting. Place in the microwave and cook it on high for one minute. Check the chocolate to make sure it is getting soft. Place back in microwave and cook for 15 seconds, stir and then return to the microwave and repeat until the chocolate is completely melted. Spread chocolate evenly on the prepared jelly roll pan. Sprinkle the nuts, candy, cookie and pretzel on the top of the melted chocolate and gently press them in. </span></div>
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<span style="font-size: large;">Let set for one hour or refrigerate for about 20 minutes. Break the bark into pieces and store in a plastic bag.</span></div>
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<span style="font-size: large;">Enjoy!</span><br />
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com4tag:blogger.com,1999:blog-2060157103778468686.post-43601692784447060352013-09-30T11:42:00.001-04:002013-10-18T13:11:43.036-04:00Delicate Brussels Sprouts Salad <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">A few weeks ago while in New Orleans, I had the opportunity to take my beautiful niece Meghan out for a pre-birthday dinner. I told Meghan it was her choice so she selected a restaurant right in the heart of the French Quarter called<i> <a href="http://www.sylvainnola.com/menu.html">Sylvain</a></i>. A most excellent choice I may add!</span></div>
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<span style="font-size: large;">Oh there is Meghan now...told you she was beautiful! This is a pic of her with my daughter Grace (on the right) after last year's Philadelphia marathon!</span></div>
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<span style="font-size: large;">So as an appetizer Meghan suggested either a roasted beet brushetta or this ah-mazing Brussels sprout salad. Again I said it was her choice so the salad it was! And OMGosh...this salad was like one of the B E S T things I've ever put into my mouth! It was served on a plate and we split it up between the two of us, and at that point I told Meghan I could have made a meal of the salad itself. </span></div>
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<span style="font-size: large;">Since I've been home I have been searching for a Brussels sprouts salad recipe that would come close to what I had. I did find several recipes much to my surprise...even one from Jane Fonda who raved about<i> Sylvain's</i> B.S. salad. So finally I kind of put it together and came up with this recipe.</span></div>
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<span style="font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-size: large;"> (You can always play with the proportions to make it more to your liking.)</span></div>
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<span style="font-size: large;">8 oz of Brussels sprouts, sliced lengthwise with hard center discarded</span></div>
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<span style="font-size: large;">1/2 cup of shelled hazelnuts toasted and cut in half</span></div>
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<span style="font-size: large;">1/2 cup Pecorino romano cheese broken into small pieces</span></div>
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<span style="font-size: large;">Fuji apple diced</span></div>
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<span style="font-size: large;"><b>For the dressing</b></span></div>
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<span style="font-size: large;">3 T olive oil</span></div>
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<span style="font-size: large;">3 T honey</span></div>
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<span style="font-size: large;">3 T white balsamic vinegar</span></div>
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<span style="font-size: large;">1 tsp. dijon mustard</span></div>
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<span style="font-size: large;">Whisk together the dressing ingredients and toss with the salad ingredients. Season with a little salt.</span></div>
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<span style="font-size: large;">Enjoy!!</span></div>
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Sharing this post at these super blog's link parties...</div>
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<span style="font-size: large;"><a href="http://www.cedarhill-ranch.com/2013/09/the-scoop-86.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+CedarHill+%28Cedar+Hill%29">Cedar Hill Ranch</a></span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com2tag:blogger.com,1999:blog-2060157103778468686.post-87038525312401717312013-09-23T13:38:00.000-04:002013-10-18T13:13:25.832-04:00Rustic Cauliflower and Broccoli Tartlets<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Oh my it is Monday and it is </span><span style="font-family: inherit; font-size: x-large;">FALL! </span><span style="font-size: large;"><span style="font-family: inherit;">My favorite <b>thyme</b> (yes thyme as in the herb) of the year. And there is nothing I lo-o-o-ove more than a savory </span>cheesy baked good. This recipe came from the blog <a href="http://silviya-simplelife.blogspot.com/"><i>Sylvia's Simple Life</i></a> and it is a fabulous tasting delight.<span style="font-family: inherit;"> </span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;">Originally this recipe is made as a tart, which I did make this past Friday and devoured with my gal pal Peggy (or Pegs as I like to call her) while our kids and my hubster ate pizza pie. The crust of this tart is wonderful as it is seasoned with paprika and thyme which gives it a hearty flavor. Then there are the veggies and the cheese...oh yeah, I used lots of</span><span style="font-size: x-large;"> </span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;">ch-e-e-e-e-se</span><span style="font-size: large;">!</span></span><br />
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<span style="font-size: large;">We girls paired the tart with white wine, sauteed spinach and some crispy sliced apple to round out our evening meal. Everything worked just perfect together!</span><br />
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<span style="font-size: large;">So today I recreated the same dish only this <b>thyme</b> I made individual crusts and baked them in a muffin tin. </span></div>
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<span style="font-size: large;">Makes 12-14 tartlets</span></div>
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<span style="font-size: large;">(Unfortunately while I was outside shooting my photos for this post I </span><span style="font-size: large;">turned</span><span style="font-size: large;"> </span><span style="font-size: large;">my back for just a minute, and in that time our neighbor's dang dog Zoey had come by and polished</span><span style="font-size: large;"> off 5 of the 12 tartlets! Ugh!!!)</span></div>
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<span style="font-size: large;">Anyway...here are the ingredients you will need.</span></div>
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<span style="font-size: large;">1 1/3 cup of all-purpose flour</span></div>
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<span style="font-size: large;">1/1/4 tsp paprika</span></div>
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<span style="font-size: large;">1 tsp dried thyme (I use a little more)</span></div>
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<span style="font-size: large;">pinch of salt</span></div>
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<span style="font-size: large;">5 1/2 T butter, softened</span></div>
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<span style="font-size: large;">3-5 T cold water</span></div>
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<span style="font-size: large;">1 /12 cups of cauliflower florets</span></div>
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<span style="font-size: large;">1 cup of broccoli </span></div>
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<span style="font-size: large;">1 onion cut in wedges or as I happen to have on hand, 2 leeks sliced using only the white and light green parts</span></div>
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<span style="font-size: large;">2 T butter</span></div>
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<span style="font-size: large;">2 T flour</span></div>
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<span style="font-size: large;">1/3 cup vegetable stock</span></div>
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<span style="font-size: large;">1/2 c milk</span></div>
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<span style="font-size: large;">3/4 c. grater cheese ( I used Asaigio cheese)</span></div>
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<span style="font-size: large;">Paprika to garnish</span></div>
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<span style="font-size: large;">In large bowl mix together the first four dry ingredients. Then using a pastry blender or forks, cut into the dry ingredients with the butter. Once blended add the water and then form dough into a ball. Place the ball in it bowl in the frig for about 30 minutes.</span></div>
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<span style="font-size: large;">In the meantime place all of your veggies in a pot of salted water and bring to a boil, then let simmer for about 10 minutes. Strain and set aside.</span></div>
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<span style="font-size: large;">To make the crusts, remove the dough from the frig and roll out onto a floured surface with a rolling pin. Once the dough is flat use a glass or round cookie cutter and cut out your circles. It's OK if the shape is a little smaller that the tin's muffin cups because you can just roll out each circle to extend it's size. Place each circle of dough into a muffin cup sprayed with cooking spray. Do this by gently pushing the circle</span><span style="font-size: large;"> down into the cup and press it up against its sides. Pierce the dough with a fork and bake for about 15 minutes in an oven set at 375 degrees F.</span></div>
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<span style="font-size: large;">In another smaller pot melt the 2 T of butter and then add your flour to make a roux. Add the vegetable stock and milk and stir until thickened, then add 1/2 cup of cheese.</span></div>
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<span style="font-size: large;">Once the crusts are baked, add the cooked vegetables to each crust and then spoon the cheese mixture on top. Sprinke with remaining cheeses and bake until the top is bubbly and golden brown, about 13-15 minutes. </span></div>
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<span style="font-size: large;">Garnish with paprika if desired and enjoy!</span></div>
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<span style="font-size: large;">While you are noshing on your freshly baked tartlets and enjoying it with a glass of your favorite wine, take a hop on over to <i><a href="http://silviya-simplelife.blogspot.com/">Sylvia's Simple Life</a></i>. Sylvia's blog is filled with beautiful images, wonderful recipes and stories. I promise you will not be disappointed!</span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com0tag:blogger.com,1999:blog-2060157103778468686.post-21983532214911923512013-09-17T12:56:00.000-04:002013-10-18T13:12:59.583-04:00Chocolate Hazelnut Cheesecake Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">This is a decadent little brownie which I am sure is not part of anyone's weight loss regime. But hey you've got to splurge every once in a while right? This recipe has two parts, the cake-like bottom and a creamy top...all in chocolate hazelnut! I used 16 ounces of cream cheese along with 8 eggs and an entire jar of hazelnut spread. I then decided to add some toffee bites to the top to provide a crunchy contrast to the brownie's creaminess, and the little bit of toffee saltiness highlights the chocolate flavor.</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">2 cups of flour</span></div>
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<span style="font-size: large;">1/2 cup of powdered cocoa like Hershey's</span></div>
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<span style="font-size: large;">8 eggs</span></div>
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<span style="font-size: large;">2 1/2 cups of sugar</span></div>
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<span style="font-size: large;">1 13 or 14 oz jar of chocolate-hazelnut spread</span></div>
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<span style="font-size: large;">1 1/3 cups of butter, melted and cooled</span></div>
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<span style="font-size: large;">2 8 oz. pkg. of Neufchatel cream cheese, softened</span></div>
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<span style="font-size: large;">Heath English Toffee Bites</span></div>
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<span style="font-size: large;"> First preheat your oven to 325 degrees and spray coat a 13 x 9 x 2 inch baking pan with cooking spray, then set it aside. Next in a medium mixing bowl, mix together the flour and cocoa.</span></div>
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<span style="font-size: large;">In a large mixing bowl beat </span><span style="font-size: large;">with an electric mixer on low to medium speed...</span><span style="font-size: large;">4 of the eggs with the sugar, 1/2 cup of the hazelnut spread and the melted butter until combined</span><span style="font-size: large;"> Now fold in the flour mixture and beat until smooth. Pour this mixture into your prepared pan and spread it out evenly.</span></div>
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<span style="font-size: large;">Wash the mixer's beaters and in another large bowl beat the cream cheese with the remaining 1/3 cup of sugar on medium speed until light and fluffy. Beat in 4 eggs and remaining hazelnut spread until all ingredients are combined. Then carefully pour over the batter in the pan and spread out evenly. Place in the oven and bake for 50-55 minutes until the cheese layer is set and firm. Cover and chill before serving. Sprinkle with Heath English Toffee Bites.</span></div>
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<span style="font-size: large;">Just perfect with a nice cold glass of milk!</span></div>
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<span style="color: #999999;">(This recipe was adapted from <u>Better Homes & Gardens Fall Baking</u> 2013 issue)</span></div>
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Sharing this post at these super blog link parties...</div>
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<span style="font-size: large;"><a href="http://elizabethandco.blogspot.com/2013/09/be-inspired-features-and-link-party-87.html">Elizabeth & Co.</a></span></div>
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<span style="font-size: large;"><a href="http://www.savvysouthernstyle.net/">Savvy Southern Style</a></span></div>
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<span style="font-size: large;"><a href="http://www.itsoverflowing.com/2013/09/share-your-creativity-96/#utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ItsOverflowing+%28Its+Overflowing%29">It's Overflowing</a></span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com1tag:blogger.com,1999:blog-2060157103778468686.post-4418018273453270862013-09-15T12:58:00.000-04:002013-10-18T13:14:38.437-04:00Cajun Vs. Creole Plus an Authentic Jambalaya Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: large;">While my sister Kim and I were in New Orleans last week, I somehow manage to stumble across the New Orleans School of cooking while out for a walk on Monday morning. I immediately signed up for the $29 cooking demonstration scheduled for Tuesday which was to run from 10:00 to 12:30. Included in the price was lunch plus beverages, and a taste of Louisiana's own Abita beer.</span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Chef Michael was our demonstrator of the morning and he not only prepared the most incredible Gumbo and Jambalaya, but he also gave us a complete and colorful history lesson about the how the flavors of this region's food came to be. </span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">As you probably already know, Cajun and Creole are the two main types of fare you'll find in New Orleans and are represented by people known as Cajuns and Creoles </span>respectively.<span style="font-family: inherit;"> Both groups are heavily influenced by French culture, but the differences in how each group developed keeps them </span>distinguishable.<span style="font-family: inherit;"> Arguably the main difference between the Cajuns and </span>Creoles<span style="font-family: inherit;"> lies in the way each group migrated to Louisiana.</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Chef Michael explained how the Cajuns, who were originally French columnist in Canada called Acadiens, came to Louisiana as a result of the British government becoming fearful that the Acadiens would rise up and fight with the French during the French Indian war of the early 1700's. By mid century the British </span>seized the Acadiens'<span style="font-family: inherit;"> farms and burned their villages because they would not adopt the king's </span>Protestant<span style="font-family: inherit;"> religion and defend the royal kingdom. So after 40 years of refusing to abdicate </span>their<span style="font-family: inherit;"> beliefs, British soldiers loaded Acadian families on ships of various </span>destinations from New York to the West Indies. Some ended up in Louisiana where they were found acceptance with it's French background and Catholic heritage.<span style="font-family: inherit;"> This is where the Acadiens became known as Cajuns as they developed their own distinct lifestyle in the swamps and surrounding areas of Louisiana.</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Creoles on the other hand are little bit harder to define but typically they are the descendants of the settlers in the New Orleans area. These settlers are of French, </span>Spanish<span style="font-family: inherit;">, Italian, </span>Caribbean and African ancestry, and descendants of African Americans both slaves and free. <span style="font-family: inherit;"> </span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">The difference in cooking has to do with where each group settled in Louisiana. Cajun cooking is though of as "country" fare since the Cajuns had to live off of the land and often used pots for cooking. Their food incorporates meats like pork, chicken, sausage and </span>craw-fish<span style="font-family: inherit;"> Cajun cooking will tend to lean on the "holy trinity" of vegetables which are celery, bell pepper and onion, and is typically spicy since c</span>ayenne<span style="font-family: inherit;"> pepper is used good amounts along with herbs like thyme, paprika, parsley and pepper.</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Creole cooking is sometimes referred to as more "urban" fare since the Creoles had </span>access<span style="font-family: inherit;"> to a larger variety of foods native to their countries of origin, as well as to local markets. </span>European<span style="font-family: inherit;"> </span>influences<span style="font-family: inherit;"> is largely infused into creole cuisine. </span></span><span style="font-family: inherit; font-size: large;">Creole dishes </span><span style="font-size: large;">utilizes</span><span style="font-family: inherit; font-size: large;"> lighter </span><span style="font-size: large;">proteins</span><span style="font-family: inherit; font-size: large;"> like shrimp, crab and oysters. The "holy trinity" is also used in creole cooking with the addition of tomatoes and garlic </span><span style="font-size: large;">(or the "pope" as Chef Michael likes to refer to garlic)</span><span style="font-family: inherit; font-size: large;"> which is a sign of Italian influences. The Creoles use less cayenne in their cooking and rely more on allspice, mustard and okra which results in very flavorful but not too spicy dishes. </span></div>
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<span style="font-family: inherit; font-size: large;">Both styles of cooking incorporate the use of a flour as a base to thicken dishes. The </span><span style="font-size: large;">Creoles</span><span style="font-family: inherit; font-size: large;"> use butter with flour while the Cajuns use oil.</span></div>
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<span style="font-size: large;">On the menu for lunch was...</span></div>
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<span style="font-size: large;">Gumbo</span></div>
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<span style="font-size: large;">Jambalaya</span></div>
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<span style="font-size: large;">Banana's Foster </span></div>
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<span style="font-size: large;">and Louisiana pralines </span></div>
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<span style="font-size: large;">...all made right in front of our class of 40!</span></div>
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<span style="font-size: x-large;">New Orleans School of Cooking Jambalaya Recipe</span><br />
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<span style="font-size: large;">serves 12</span><br />
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<span style="font-size: large;">Ingredients:</span><br />
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<span style="font-size: large;">1/4 c. oil</span><br />
<span style="font-size: large;">1 cut up chicken de-boned and cooked</span><br />
<span style="font-size: large;">1 1/2 lbs of Andouille sausage, sliced about 1/3 inch thick</span><br />
<i><span style="font-size: large;"><br /></span></i>
<i><span style="font-size: large;">The Trinity</span></i><br />
<span style="font-size: large;">4 c. chopped onions</span><br />
<span style="font-size: large;">2 c. chopped celery</span><br />
<span style="font-size: large;">2 c. chopped green pepper</span><br />
<i><span style="font-size: large;"><br /></span></i>
<i><span style="font-size: large;">The Pope</span></i><br />
<span style="font-size: large;">1 T chopped garlic ( I do throw in more)</span><br />
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<span style="font-size: large;">4 c. long grain rice</span><br />
<span style="font-size: large;">5 c. chicken stock</span><br />
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<span style="font-size: large;">Cajun seasoning...black pepper, onion powder, garlic powder,<i> </i>salt and paprika, dried thyme </span><span style="font-size: large;">or you can purchase <i>Joe's Stuff</i> Seasoning</span><br />
<span style="font-size: large;">2 cups of chopped green onion or tomato</span><br />
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<span style="font-size: large;">Season and brown the chicken in oil or if you have it on hand, bacon fat, over medium heat. Add sausage to pot with chicken and continue to saute. Remove the meat from the pot leaving the drippings. </span><br />
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<span style="font-size: large;">Next saute the trinity along with the Pope in the drippings until tender. Return the meat to the pot and add your seasonings plus gradually pour in the stock and bring to a boil. Stir in your rice, cover and let simmer for about 25 minutes. Uncover and quickly turn the rice from top to bottom completely. Replace cover and let sit for another 20 minutes, then stir the rice in the same fashion again from top to bottom. Add chopped green onions an tomatoes if desired.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzx063lzFK-yiyEszEYy-qyRcHuN48js-b5IAS2O9GY2LUvTcVtbKOntIGFmMU9Uwxz0Wlxf9AWO2DTHaywzYddiXLlhXoyEOUKXTihDqlwyBnsQwRIkkgYpqvSHxoPhKwrWvPilWYA1Q/s1600/new+orleans+food+24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzx063lzFK-yiyEszEYy-qyRcHuN48js-b5IAS2O9GY2LUvTcVtbKOntIGFmMU9Uwxz0Wlxf9AWO2DTHaywzYddiXLlhXoyEOUKXTihDqlwyBnsQwRIkkgYpqvSHxoPhKwrWvPilWYA1Q/s640/new+orleans+food+24.jpg" width="458" /></a></div>
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<span style="font-size: large;">The New Orleans School of Cooking is located at</span></div>
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<span style="font-size: large;">542 Louis Street right in the heart of the French Quarter.</span></div>
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<span style="font-size: large;">Phone number (504)525-2665</span></div>
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<span style="font-size: large;">or outside of Louisiana (800) 237-4841</span></div>
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<span style="font-size: large;">If you plan on visiting New Orleans and would like to attend one of the school's classes, make sure you call ahead for a reservation. Classes do fill up fast.</span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com2tag:blogger.com,1999:blog-2060157103778468686.post-88729328828993089812013-09-13T15:52:00.001-04:002013-10-18T13:16:11.823-04:00Eating our way through New Orleans' French Quarter<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Last weekend my sister Kim and I flew down to the Big Easy for 5 glorious days. While Kim did have work obligations, I on the other hand (hehehehe) did not, we still found plenty of time to experience New Orleans fabulous Cajun/Creole cuisine.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJR1TKQ5dqJMvm7FbBPUxgBlU2UmfxMga5QbADYqtfss1HUHsupzAAlJ5qKx-ek8w1_N-s5MKF7eJUSMGjsYgo-K7vNld7Z8Wezq4gizj150wLY5sP31RfR6JEywmM1brniexh6AjolDg/s1600/new+orleans+food+6+a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJR1TKQ5dqJMvm7FbBPUxgBlU2UmfxMga5QbADYqtfss1HUHsupzAAlJ5qKx-ek8w1_N-s5MKF7eJUSMGjsYgo-K7vNld7Z8Wezq4gizj150wLY5sP31RfR6JEywmM1brniexh6AjolDg/s640/new+orleans+food+6+a.jpg" width="640" /></a></div>
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<span style="font-size: large;">Kim actually had the opportunity through her work to dine on classic Creole cuisine at <i><b>Aurauds</b></i>, one of the French Quarter's premier restaurants. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyqQAZSSy1OPgUYRXttJAlAhPB-jpS5qPmvqKD2IRCIjJtQSg1F621zbXbkQXPARcviBdmjAIRA3Sy-EbRInTANcnCs9klv3pMgRHgNCpzAlPQPtiPKYqXZwAgCgacSqQp5SDLxP3zJg/s1600/new+orleans+food+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyqQAZSSy1OPgUYRXttJAlAhPB-jpS5qPmvqKD2IRCIjJtQSg1F621zbXbkQXPARcviBdmjAIRA3Sy-EbRInTANcnCs9klv3pMgRHgNCpzAlPQPtiPKYqXZwAgCgacSqQp5SDLxP3zJg/s640/new+orleans+food+4.jpg" width="426" /></a></div>
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<span style="font-size: large;">This main dining area is just stunning isn't it?? So old-world South. It felt like Scarlet O'Hara could just come whizzing through the room at any moment!</span></div>
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<span style="font-size: large;">Arnaud's was started by a </span><span style="font-size: large;">colorful </span><span style="font-size: large;">French wine salesman back in 1918 by the name of Arnaud Cazenave. The food here according to my counterpart Miss Kim, was simply fabulous!!!</span></div>
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<a href="http://www.arnaudsrestaurant.com/">(source)</a></div>
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<span style="font-size: large;">And as it happily turned out, one of our favorite spots to eat was right on Royal Street, just a couple blocks from where we were staying at Hotel Monteleone. Aptly named the<i style="font-weight: bold;"> Royal House</i>, it offers open-air dining and classic traditional seafood fare. </span></div>
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<span style="font-size: large;">Here we are enjoying an early lunch of oysters...they went perfect with my Cajun Bloody Mary!</span></div>
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<span style="font-size: large;">Let me tell you that the <b><i>Royal House's</i></b> fresh shucked oysters were unbelievably plump and delicious! The price for the dozen was very reasonable...12 oysters for a mere $13. Can't beat that on a half-shell!</span></div>
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<span style="font-size: large;">I had even stopped in one day for a quick seafood gumbo lunch...service was fast and the gumbo was manifico!!</span></div>
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<span style="font-size: large;">Another cute open air restaurant</span><span style="font-size: large;"> in the Quarter is </span><b style="font-size: x-large;"><i>Cafe Pontalba </i></b><span style="font-size: large;">located in Jackson-Square. It is fun spot to people-watch while feasting on creole dishes like blacked red fish or shrimp etouffee.</span></div>
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<span style="font-size: large;">Kim may have dined at <i><b>Arnaud's</b></i> but I had the chance to take a cooking class while she was at work.</span></div>
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<span style="font-size: large;">I had stumbled upon the <b><i>New Orleans's School of Cooking</i></b> located on St. Louis Street about a block from the Cathedral of St Louis King of France. For only $29 you get a 2 1/2 hour cooking demonstration on how to make 4 authentic New Orleans dishes. Below is chef Michael...he made an ah-mazing gumbo and jambalaya which we got to eat as part of the lunch included in the demonstration's price! We also got pitchers of Louisiana's <b>Abita</b> beer as a libation. I will tell you more about those recipes in upcoming posts, but let me say for the record in the words of Chef Michael..."it is the best you've ever eaten!"</span></div>
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<span style="font-size: large;">In the same building as the cooking school is a darling general store for all of your Cajun culinary needs.</span></div>
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<span style="font-size: large;">Another place which is a "must go to" while in New Orleans is <b><i>Cafe du Monde</i></b> for their famous coffee and biegnets, or French donuts.</span></div>
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<span style="font-size: large;">To read more about <b><i>Cafe du Monde</i></b> click <a href="http://biggiantfoodbasket.blogspot.com/2013/09/dining-in-french-quarter-cafe-du-monde.html"><span style="color: red;">here</span></a>.</span></div>
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<span style="font-size: large;">There were a number of wonderful places to eat which made it really hard to chose where to go, even after studying menu after menu for the better part of a day. Also the outside dining areas were incredibly quaint and charming which made it nearly impossible not to feel immersed in the unique culture of the Quarter.</span></div>
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<span style="font-size: large;">So truth be told, we did not eat our way </span><span style="font-size: large;">completely</span><span style="font-size: large;"> </span><span style="font-size: large;">through the city, but given enough time I think we just may have had a shot at completing our quest. Louisiana</span><span style="font-size: large;"> cooking and New Orleans cuisine is very much tied to its diverse culture. It blends together the flavors and ingredients of the French, Spanish, Portuguese and Native Americans, along with African influences, like no place else in the world.</span></div>
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<span style="font-size: large;">Someday we'd love to go back to New Orleans and its French Quarter, but until that time I suppose we will have to be happy creating dishes inspired by this colorful southern region in our own kitchens.</span></div>
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Sharing this post at the wonderful blog link parties...</div>
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<span style="font-size: large;"><a href="http://www.thejennyevolution.com/friday-flash-blog-no-35/">The Jenny Evolution</a></span></div>
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<span style="font-size: large;"><a href="http://nominimalisthere.blogspot.com/">No Minimalist Here</a></span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com2tag:blogger.com,1999:blog-2060157103778468686.post-90171685921286044642013-09-09T14:23:00.000-04:002013-10-18T13:16:23.750-04:00Dining in the French Quarter ~ Cafe du Monde<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">One the main places I was told to make sure I visited for just coffee and one of their famous Biegnets, was <b style="font-style: italic;">Cafe du Monde </b>located in the French Quarter.<b style="font-style: italic;"> </b>So today I took a troll down to try one of these wonderful French donuts. It was serve hot and was roughly about a dollar and some change for three of them. believe me 2 was enough for this gal!</span></div>
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<span style="font-size: large;">The cafe itself is easily identified by their quaint green and white striped awning. You can dine under the awning or inside the cafe.</span></div>
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<span style="font-size: large;">Inside you just find yourself a seat and one of the waitstaff</span><span style="font-size: large;"> will promptly come on over to take your order.</span></div>
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<span style="font-size: large;">The Beignet is serve hot with plenty of powdered sugar on top!</span></div>
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<span style="font-size: large;">OK so here's the skinny on these French donuts...there ain't nothing skinny about 'em!!! But they are in fact, absolutely delicious!!! You will want to walk to Cafe du Mode just you can burn off the extra calories on the way back to your hotel!</span></div>
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<span style="font-size: large;">You can even bring a little of the cafe home with you!</span></div>
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<span style="font-family: inherit; font-size: large;">Visiting <i><b>Cafe du Mode</b></i> id definitely part of the New Orleans </span><span style="font-size: large;">experience </span><span style="font-family: inherit; font-size: large;">you definitely don't want to miss.</span></div>
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<span style="font-family: inherit; font-size: large;">The cafe is located on </span></div>
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<span style="font-family: inherit; font-size: large;">800 Decatur Street</span></div>
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<span style="font-family: inherit; font-size: large;">New Orleans 70116</span></div>
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<span style="font-size: large;">and at</span></div>
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<span style="font-size: large;">500 Port of new Orleans</span></div>
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<span style="font-size: large;">Ste. 27</span></div>
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<span style="font-size: large;">New Orleans 70130</span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com2tag:blogger.com,1999:blog-2060157103778468686.post-12617939429712771252013-09-06T07:30:00.000-04:002013-10-18T13:17:25.355-04:00Elegant and Easy 4 Layer Carrot Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">It's back to school time and for me this time of the year has always been very nostalgic for me. Believe it when I say that I've been out of school for many moons now, but </span><span style="font-size: large;">the return of the cooler Canadian air </span><span style="font-size: large;">along with the </span><span style="font-size: large;">warm September sun</span><span style="font-size: large;"> just </span><span style="font-size: large;">makes me long for some of my favorite childhood comfort foods. Carrot cake is a pure comfort food, wouldn't you agree? So today I decided to try making this cake with a little bit of a twist. Instead of baking it in conventional cake pans I actually baked it in an 16 X 11 jelly roll pan, cut the cake into 4's and then stacked them to create an elegant look.</span></div>
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<span style="font-size: large;">The ingredients are pretty basic but since the cake is in a wider longer pan, the baking time is drastically reduced. The authors of this recipe adds baking soda to the batter in order to raise the pH enough to soften the carrots during the short cooking time. And it did work, the carrots were cooked perfectly.</span></div>
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<span style="font-size: large;">1 3/4 cups all-purpose flour</span></div>
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<span style="font-size: large;">2 tsp. baking powder</span></div>
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<span style="font-size: large;">1 tsp. baking soda</span></div>
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<span style="font-size: large;">1 1/2 tsp. ground cinnamon</span></div>
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<span style="font-size: large;">3/4 tsp. ground nutmeg</span></div>
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<span style="font-size: large;">1/2 tsp. salt</span></div>
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<span style="font-size: large;">1/4 tsp. ground cloves</span></div>
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<span style="font-size: large;">1 1/4 cups packed light brown sugar</span></div>
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<span style="font-size: large;">3/4 cup vegetable oil</span></div>
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<span style="font-size: large;">3 large eggs</span></div>
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<span style="font-size: large;">1 tsp. vanilla extract</span></div>
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<span style="font-size: large;">2 2/3 cups shredded carrots</span></div>
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<span style="font-size: large;">I used store bought cream cheese frosting, roughly 32 ounces, but of course you can always make your own.</span></div>
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<span style="font-size: large;">2 cups chopped pecans</span></div>
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<span style="font-size: large;">First set your oven's baking rack to the middle position, then preheat it to 350 F. Prepare your jelly roll pan by greasing it with cooking spray and then lay a a piece of parchment paper on top and grease the paper with the spray.</span></div>
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<span style="font-size: large;">In large bowl whisk together the first seven dry ingredients. In another large bowl whisk together the brown sugar, vegetable oil, eggs and vanilla extract. Stir in the carrots and the dry ingredients. Then using a rubber spatula, fold the mixture until it is just combined. Pour the batter into your prepared pan making sure to spread the batter into the corners. Place in oven and bake for 16-18 minutes. Remove from oven and let cool 5 minutes on a baking rack. </span></div>
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<span style="font-size: large;">Next transfer the cake onto the rack with the parchment paper still under the cake and let cool completely, about 30 minutes. Once cake is cooled, slice the cake in half crosswise cutting through the parchment paper as well. Then slice each half lengthwise, again making sure you cut the parchment paper, to create</span><span style="font-size: large;"> 4 equal rectangle cakes. </span></div>
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<span style="font-size: large;">Using a cake board or large plate turn one of the cakes onto it, paper side up, and then carefully peel off the paper. Spread about 1/2 to 2/3 cup of frosting on to the first layer and then repeat for the other three layers. (If your cake has baked with an uneven thickness, adjust the orientation of the layers so they are stacked to produce a level cake.) Once your cake is assembled frost all 4 sides of the cake. Then gently press the chopped pecans into the 4 sides of the cake. </span></div>
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<span style="color: red; font-family: inherit;">(This recipe was adapted from The Best of America's Test Kitchen 2013)</span><br />
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com8tag:blogger.com,1999:blog-2060157103778468686.post-32101774637579345962013-09-03T14:26:00.000-04:002013-10-18T13:18:58.968-04:00Farmhouse Vegetable and Barley Soup (with homemade croutons)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Weeknights tend to get hectic this time of the year with all of the after school activities and such, so I am always on the hunt for no-fuss easy diner time ideas. This is hearty yet nutritious soup can be made ahead and be served up as great for a quick weeknight dinner. To give this soup's broth some depth of flavor, I tossed in whole Baby Bella mushrooms instead of the expensive dried Porcini mushrooms the recipe called for. I also omitted the turnips because I didn't have any on hand, and just used Yukon Gold potatoes.</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">8 oz. pkg of Baby Bella Mushrooms, rinsed thoroughly</span></div>
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<span style="font-size: large;">4 sprigs of fresh thyme</span></div>
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<span style="font-size: large;">8 sprigs of fresh Italian parsley, minced</span></div>
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<span style="font-size: large;">2 bay leafs</span></div>
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<span style="font-size: large;">2 T unsalted butter</span></div>
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<span style="font-size: large;">3 large leeks, white and light green parts only, slice in half lengthwise and then sliced into 1/2 inch thick pieces and rinsed thoroughly </span></div>
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<span style="font-size: large;">2 carrots peeled and diced</span></div>
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<span style="font-size: large;">2 celery stalks cut into 1/2 inch slices</span></div>
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<span style="font-size: large;">23 cup dry white wine (sauvignon blanc)</span></div>
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<span style="font-size: large;">2 T soy sauce</span></div>
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<span style="font-size: large;">4 cups low sodium chicken broth</span></div>
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<span style="font-size: large;">1/2 -3/4 cup pearl barley</span></div>
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<span style="font-size: large;">2 garlic cloves, crushed</span></div>
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<span style="font-size: large;">2 Yukon Gold potatoes</span></div>
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<span style="font-size: large;">1/4 of a cabbage, chopped</span></div>
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<span style="font-size: large;">1/2 cup frozen peas</span></div>
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<span style="font-size: large;">1 tsp lemon juice</span></div>
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<span style="font-size: large;">salt and pepper</span></div>
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<span style="font-size: large;">Heat the butter in a dutch oven or large pot and add the leeks, carrots, celery, wine and soy sauce. Let simmer stirring occasionally, until the liquid has evaporated and the celery is soft. Roughly 10 minutes.</span></div>
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<span style="font-size: large;">In the meantime, tie together the thyme and parsley with some kitchen twine. Once broth is evaporated, add the broth, barley, mushrooms, herb bundle, bay leaf and garlic, plus 2 cups of water to the pot. Bring to a boil and then reduce heat to medium-low and let simmer for about 25 minutes.</span></div>
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<span style="font-size: large;">Add the potatoes and cabbage and return to a simmer for another 18-20 minutes.</span></div>
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<span style="font-size: large;">Remove pot from heat and remove the herb bundle and bay leaf. You can also take out the mushrooms at this time and set them aside for another use. (I just ate them whole - they were so yummy after cooking in the broth.) Stir in the peas and lemon juice and season with salt and fresh cracked pepper if you have it.</span></div>
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<span style="font-size: large;">To make the croutons...</span></div>
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<span style="font-size: large;">Melt 2 T of unsalted butter in a small pan. Add some fresh thyme and parsley and stir for 20 seconds. Take 4 slices of hearty white bread and cut it into 1/2 inch pieces. Trim off the crust. Once butter is hot add the bread and season with salt and pepper. Cook the bread until it is a gold brown, 5-10 minutes. Remove the bread and let cool on paper towels.</span></div>
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<span style="font-size: large;">Serve soup with the croutons and some more minced fresh parsley sprinkled on top.</span><br />
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<span style="font-size: large;">Enjoy!</span><br />
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<span style="color: red; font-family: inherit;">(This recipe was adapted from The Best of America's Test Kitchen 2013)</span><br />
<span style="color: red; font-family: inherit;"><br /></span><span style="color: #444444; font-family: inherit;">Sharing this recipe at these wonderful blog parties...</span><br />
<span style="color: #444444; font-family: inherit; font-size: large;"><a href="http://www.posedperfection.com/">Posed Perfection</a></span><br />
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<span style="font-size: large;"><a href="http://www.stonegableblog.com/2013/09/tutorials-tips-and-tutorials-64.html#more">StoneGable</a></span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com3tag:blogger.com,1999:blog-2060157103778468686.post-63344934671455588842013-08-27T18:14:00.000-04:002013-10-09T11:37:02.162-04:00Getcha Homemade Soft Pretzels Here!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Pretzels are the hot foodie item this fall with all of the pretzels buns and pretzel cones and crusts, and why not...pretzels are sooo versatile. And really once you get the hang of it, they are pretty easy to make. This recipe is from <b>Better Homes and Gardens Fall Baking</b> magazine and yields 8 soft pretzels. </span></div>
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<span style="font-size: large;">Super simple ingredients include:</span></div>
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<span style="font-size: large;">3/4 cup of milk (not fat free)</span></div>
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<span style="font-size: large;">1/4 cup water</span></div>
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<span style="font-size: large;">1 1/2 T. sugar</span></div>
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<span style="font-size: large;">1 pkg dry yeast</span></div>
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<span style="font-size: large;">2 1/3 to 2 1/2 cups all-purpose flour</span></div>
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<span style="font-size: large;">2 T softened butter</span></div>
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<span style="font-size: large;">1 1/4 tsp. salt</span></div>
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<span style="font-size: large;">3 cups hot water</span></div>
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<span style="font-size: large;">1/2 cup of baking soda</span></div>
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<span style="font-size: large;">1 egg yolk lightly beaten</span></div>
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<span style="font-size: large;">1 T water</span></div>
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<span style="font-size: large;">Kosher salt</span></div>
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<span style="font-size: large;">In a small saucepan heat milk and 1/4 cup of water along with the sugar. Heat until warm about 110 degrees F. Remove pot from heat and pour into the large bowl of a free standing mixer. Sprinkle in the yeast and let set for about 5 minutes. This will activate the yeast and should begin to foam.</span></div>
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<span style="font-size: large;">Add 2 1/3 cups of flour to the yeast mixture and then using the hook attachment of your mixer, beat on low speed for about 3 minutes. Scrape the sides of the bowl. Then bump the speed up to medium low and beat for another 8 minutes. The dough should begin to pull away from the sides of the bowl. If it doesn't add a little more flour to the mixture.The dough should be slightly sticky.</span></div>
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<span style="font-size: large;">Turn dough out onto a clean surface and knead it for about a minute. Grease a large bowl with cooking spray and then place the dough in it and roll the dough around until it is coasted with the spray. Cover bowl with a clean dish towel and place in a warm spot for about one hour.</span></div>
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<span style="font-size: large;">Punch the dough down and then separate it into 8 equal balls. Roll and stretch each ball until it is about 24 inches in length. I rolled the dough between my hands and then pulled on it every so often just to stretch it out. Lay your 8 ropes of dough out and cover them with clean towel for 10 minutes. </span></div>
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<span style="font-size: large;">Preheat your oven to 450 degrees F and place parchment paper on a large jelly roll pan or cookie sheet.</span></div>
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<span style="font-size: large;">Next pick up one of your ropes holding one end in each hand so the dough looks like the letter "U". Cross the two ends and then twist the ends two times. Bring the ends down to the bottom of the "U" to create your pretzel shape. Once all of your pretzels have been twisted, in a bowl slightly larger than your pretzels, add the 3 cups of hot water along with the 1/2 cup of baking soda. Using a slotted spatula or spoon, dip each pretzel into the baking soda and water for 10 seconds and then let it drain on some paper towels. Pat the tops dry with more paper towel. </span></div>
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<span style="font-size: large;">Place your pretzels on the prepared tray. Brush the egg yolk on the tops of the pretzels and sprinkle on your Kosher salt. Bake for about 10 to 12 minutes. Cool on wire rack.</span></div>
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<span style="font-size: large;">Enjoy!!!</span></div>
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PS...if you are wondering where the other four pretzels are you'd have to ask Michael and Gracie!</div>
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<span style="font-family: inherit;">Sharing this recipe at these wonderful blog parties...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><b>HOMEMADE SOFT PRETZELS</b></span><br />
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com2tag:blogger.com,1999:blog-2060157103778468686.post-35320822262562111942013-08-12T15:10:00.000-04:002014-06-14T09:17:44.609-04:00Watermelon Lemonade!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Now what do you get when you cross some bright tart lemons</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnQM2ev9KZBbKnFF4JDlQXu3_V8MvmuVrpgsMpNA3Do7cI_6LbeUqcKkaC5OWVbn-PVzEz-S5kt_7pI2jOIZsuCntTnEEtqe8e2-qPYBFLfnQPQSNhQbKi7XB4V3kRMflQvFv7-gn2W4/s1600/watermelon+lemonade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnQM2ev9KZBbKnFF4JDlQXu3_V8MvmuVrpgsMpNA3Do7cI_6LbeUqcKkaC5OWVbn-PVzEz-S5kt_7pI2jOIZsuCntTnEEtqe8e2-qPYBFLfnQPQSNhQbKi7XB4V3kRMflQvFv7-gn2W4/s640/watermelon+lemonade.jpg" height="640" width="580" /></a></div>
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<span style="font-size: large;">with some sweet and cool watermelon?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZgAcjTBo1TVM1PViWiCM8QMk52MFgoKjQAFNaR7ZndWuO1bGLOFhGtQ-_4P5ulETBq10CZd7mAaGqCtWZrNG7es-mcgycd7-Bjn-lLurCjW3kbRPomLn1QCaFSjcpLNIwH_zTHWUnSQ/s1600/watermelon+lemonade+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZgAcjTBo1TVM1PViWiCM8QMk52MFgoKjQAFNaR7ZndWuO1bGLOFhGtQ-_4P5ulETBq10CZd7mAaGqCtWZrNG7es-mcgycd7-Bjn-lLurCjW3kbRPomLn1QCaFSjcpLNIwH_zTHWUnSQ/s640/watermelon+lemonade+2.jpg" height="640" width="542" /></a></div>
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<span style="font-size: large;">Why you get watermelon lemonade of course!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpVqA4MTT5-Owl8zLKvD9I7kwbvVvFwkYWmch1AJZw2SaMsAGxj-XlA2_QvvOqXiXIm4UGSz3lwIecp3jWRlhu7G4-Bt2vhrRHblRMfdWImlcD-NGn2mq13cmcpVgFRlo-JYCteIW4EQ/s1600/watermelon+lemonade+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpVqA4MTT5-Owl8zLKvD9I7kwbvVvFwkYWmch1AJZw2SaMsAGxj-XlA2_QvvOqXiXIm4UGSz3lwIecp3jWRlhu7G4-Bt2vhrRHblRMfdWImlcD-NGn2mq13cmcpVgFRlo-JYCteIW4EQ/s640/watermelon+lemonade+7.jpg" height="640" width="588" /></a></div>
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<span style="font-size: large;">Ingredients for this super cool and refreshing lemonade.</span></div>
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<span style="font-size: large;">3/4 cup sugar</span></div>
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<span style="font-size: large;">3/4 cup water</span></div>
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<span style="font-size: large;">1/2 cup of fresh squeezed lemon juice</span></div>
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<span style="font-size: large;">2 cups cold water</span></div>
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<span style="font-size: large;">4 cups of watermelon, cubed</span></div>
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<span style="font-size: large;">lots of ice cubes</span></div>
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<span style="font-size: large;">Heat 3/4 cup of water with the 3/4 cup of sugar, cook until sugar is completely dissolved in the water, about 3-5 minutes. Add the 2 cups of cold water and set aside.</span></div>
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<span style="font-size: large;">Puree the watermelon in blender until smooth. Strain the liquid through strainer. Fill glasses with ice and s</span><span style="font-size: large;">poon about 3-4 teaspoons of watermelon on top of the ice. P</span><span style="font-size: large;">our the lemon mixture over the ice and serve. </span></div>
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<span style="font-size: large;"><span style="color: red;">(If you want to enjoy this as a big girl drink add 2 oz. of vodka or a spiced rum to each glass.)</span></span></div>
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<span style="font-size: large;">Makes approximately 6 cups. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2119k8hGLJDR4iP0vMptv9PvSXS1QWHVc1UsTvWCkyKKlV3juN8Ep1Oq0MNUDGRIvpErcluWJLncJw_TS4oS088PQcSR5riIl3N_ozsFH10w2yNqg995sK24lAXCXaQGtl0tVD1ZFfXN4/s1600/my+name.jpg+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2119k8hGLJDR4iP0vMptv9PvSXS1QWHVc1UsTvWCkyKKlV3juN8Ep1Oq0MNUDGRIvpErcluWJLncJw_TS4oS088PQcSR5riIl3N_ozsFH10w2yNqg995sK24lAXCXaQGtl0tVD1ZFfXN4/s320/my+name.jpg+5.jpg" height="102" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkBGzvEsykcvg2t7kiTYMVidNG7hlP-3_3vETAcQVIWuRz3TpEmnx4YwurSaAPINZvWXFIRGgvvT1E9nCJ1m_KktvoVVtAs3beenHDHl53TRGGfD_rNhbmRTMmSK0vq9DT2IJK1XweNw/s1600/watermelon+lemonade+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkBGzvEsykcvg2t7kiTYMVidNG7hlP-3_3vETAcQVIWuRz3TpEmnx4YwurSaAPINZvWXFIRGgvvT1E9nCJ1m_KktvoVVtAs3beenHDHl53TRGGfD_rNhbmRTMmSK0vq9DT2IJK1XweNw/s640/watermelon+lemonade+5.jpg" height="640" width="498" /></a></div>
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<span style="font-family: inherit;">This recipe was adapted from <a href="http://allrecipes.com/">allrecipes.com</a></span></div>
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<span style="font-size: large;"><a href="http://elizabethandco.blogspot.com/2013/08/be-inspired-features-and-link-party-82.html">Elizabeth & Co.</a></span><br />
<span style="font-size: large;"><a href="http://www.savvysouthernstyle.net/">Savvy Southern Style</a></span><br />
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<span style="font-size: large;"><a href="http://www.stonegableblog.com/2013/08/tutorials-tips-and-tidbits-61.html">StoneGable</a></span><br />
<span style="font-size: large;"><a href="http://www.posedperfection.com/">Posed Perfection</a></span><br />
<span style="font-size: large;"><a href="http://www.lambertslately.com/2013/08/create-it-thursday-15-plus-features.html#more">Lamberts Lately</a></span><br />
<span style="font-size: large;"><a href="http://www.cindysrecipesandwritings.com/foodie-friends-friday-linky/">Daily Dish Magazine</a></span><br />
<span style="font-size: large;"><a href="http://becolorful.typepad.com/becolorful/2013/08/motivated-monday-august-19th.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:%20Becolorful%20(Becolorful)">BeColorful</a></span><br />
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com12tag:blogger.com,1999:blog-2060157103778468686.post-9832704001420888042013-08-07T20:53:00.000-04:002013-10-09T11:41:32.581-04:00Roasted Corn Chowder with Shrimp<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwt37Ngf58G8rzH64fhck8F950ge-RNxytAJ4Hgoy9ZMBxdh0gZDs2dnfbL8Ry_PGwq6q6ysqfoGz6seq9onOFUBP96jD0Mt324ZnOdg8d2ueIbOJil4a2ryz4IALkrPxiJQQ12xAMc4/s1600/shrimp+and+corn+chowder+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwt37Ngf58G8rzH64fhck8F950ge-RNxytAJ4Hgoy9ZMBxdh0gZDs2dnfbL8Ry_PGwq6q6ysqfoGz6seq9onOFUBP96jD0Mt324ZnOdg8d2ueIbOJil4a2ryz4IALkrPxiJQQ12xAMc4/s640/shrimp+and+corn+chowder+3.jpg" width="640" /></a></div>
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<span style="font-size: large;">A few years ago a good friend of my was parting ways with a few cookbooks she never really looked at, and knowing me as she does, (I tend to <strike>hoard</strike> collect cookbooks of all kinds) she asked me if I would like any of them. Trying my best to hold myself at bay, I accepted a few of her offered books and among them was a book all about cooking from scratch with various herbs and spices.</span></div>
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<span style="font-size: large;">One of the first recipes that caught my eye was a wonderful corn and shrimp chowder served over warm mashed potatoes. Although I love the idea of the mashed potatoes, I decided to modify the recipe so it is better suited to eat during the summer months. I did this by omitting the mashed potatoes and then using fresh kernels cut right from the cob and pan roasting them.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHuXPwUcbK1Ix_UYe5TYt2VobAh7o8MzB5iYjrUx8WV_xm7c0HuEBmdk3GGWsLFZrOTAevYwTtPsYA_AzupMZW0FfwmOw0WYMsMKZTPuaP0VaQE3mAkA4C1XA9OkGrI2p9sWzu8_dytc/s1600/shrimp+and+corn+chowder+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHuXPwUcbK1Ix_UYe5TYt2VobAh7o8MzB5iYjrUx8WV_xm7c0HuEBmdk3GGWsLFZrOTAevYwTtPsYA_AzupMZW0FfwmOw0WYMsMKZTPuaP0VaQE3mAkA4C1XA9OkGrI2p9sWzu8_dytc/s640/shrimp+and+corn+chowder+4.jpg" width="508" /></a></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">1 T olive oil (Extra Virgin if you have it)</span></div>
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<span style="font-size: large;">1 medium onion, chopped</span></div>
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<span style="font-size: large;">2 medium carrots, diced</span></div>
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<span style="font-size: large;">2 cloves of garlic, minced</span></div>
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<span style="font-size: large;">3 cups of low sodium chicken broth</span></div>
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<span style="font-size: large;">1 cup of homemade shellfish stock or an 8 oz bottle of clam juice</span></div>
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<span style="font-size: large;">2 heaping tsp. of dill seed. NOT DILL WEED</span></div>
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<span style="font-size: large;">5 ears worth of fresh cut kernels</span></div>
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<span style="font-size: large;">one more T of olive oil</span></div>
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<span style="font-size: large;">salt and pepper to taste</span></div>
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<span style="font-size: large;">1 1/2 lbs of medium raw shrimp, peeled and deveined with tails removed. If using large shrimp you can cut them in half.</span></div>
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<span style="font-size: large;">3 T of fresh parsley</span></div>
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<span style="font-size: large;">Heat oil in a large saucepan and then saute the onion and carrot over medium heat until onion becomes translucent, about 5 minutes. Add the broth, shellfish stock and dill seeds, bring to a boil and then lower the heat, cover and let simmer for about 20 minutes.</span></div>
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<span style="font-size: large;">In the meantime heat another T of olive oil on low heat in a large frying pan, add the kernals and season with salt and pepper. Cook corn while stirring, </span><span style="font-size: large;">for about 5 -7 minutes or until the kernels turn a golden brown. Watch the pan doesn't get too hot or you may find yourself ducking from hot popping corn</span></div>
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<span style="font-size: large;">Add all but about 4 T of the roasted corn to the broth mixture and let simmer for another 10 minutes. Allow mixture cool somewhat and then add all but about 2 cups of the liquid to a food processor or blender and puree in batches until smooth. (Be careful if you are using a blender and the liquid is still hot. Only fill 1/3 of the way to avoid the hot liquid spitting out of the top.) </span></div>
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<span style="font-size: large;">Add all of the mixture back to the saucepan. Add the shrimp plus </span><span style="font-size: large;">2 T of the parsley </span><span style="font-size: large;">and simmer until shrimp are no longer pink...about 2 1/2 minutes. Ladle into bowls and garnish with the remainder of the roasted corn and parsley. </span></div>
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<span style="font-size: large;">Serve with a crusty bread and enjoy it with a nice cold glass of German Riesling. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2119k8hGLJDR4iP0vMptv9PvSXS1QWHVc1UsTvWCkyKKlV3juN8Ep1Oq0MNUDGRIvpErcluWJLncJw_TS4oS088PQcSR5riIl3N_ozsFH10w2yNqg995sK24lAXCXaQGtl0tVD1ZFfXN4/s1600/my+name.jpg+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2119k8hGLJDR4iP0vMptv9PvSXS1QWHVc1UsTvWCkyKKlV3juN8Ep1Oq0MNUDGRIvpErcluWJLncJw_TS4oS088PQcSR5riIl3N_ozsFH10w2yNqg995sK24lAXCXaQGtl0tVD1ZFfXN4/s320/my+name.jpg+5.jpg" width="320" /></a></div>
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Sharing this pot over at these super blog parties...<br />
<span style="font-size: large;"><a href="http://www.stonegableblog.com/2013/08/tutorials-tips-and-tidbits-60.html">StoneGable</a></span><br />
<span style="font-size: large;"><a href="http://www.lambertslately.com/">Lamberts Lately</a></span><br />
<span style="font-size: large;"><a href="http://becolorful.typepad.com/becolorful/">Be Colorful</a></span><br />
<span style="font-size: large;"><a href="http://www.savvysouthernstyle.net/">Savvy Southern Style</a></span><br />
<span style="font-size: large;"><a href="http://elizabethandco.blogspot.com/2013/09/be-inspired-features-and-link-party-85.html">Elizabeth & Co.</a></span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">ROASTED CORN CHOWDER WITH SHRIMP</span></b><br />
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com6tag:blogger.com,1999:blog-2060157103778468686.post-33247657471853456652013-08-06T10:51:00.000-04:002013-10-09T11:18:26.925-04:00A Refreshing Basil Cucumber Mint Soda<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECAS4-uaDgLpAnuTvaXQ12k3HRooKQI7AdqwyIsCuP5TtU7Mmdn5E9Xk4lO19sTTvOwfSMuvdxwvaAWDthMMQLiSQoVC3f8qhd0anaH7pZ7-DB69Rw6PKxSU_4MKDZyRGJkPmzO-yjIs/s1600/cucumber+basil+mint+soda+bgfb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECAS4-uaDgLpAnuTvaXQ12k3HRooKQI7AdqwyIsCuP5TtU7Mmdn5E9Xk4lO19sTTvOwfSMuvdxwvaAWDthMMQLiSQoVC3f8qhd0anaH7pZ7-DB69Rw6PKxSU_4MKDZyRGJkPmzO-yjIs/s640/cucumber+basil+mint+soda+bgfb.jpg" width="640" /></a></div>
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<span style="font-size: large;">Last year I fell in love with this combination of flavors in the form of a cucumber martini, and this year, well it is as a fizzy drink!</span><br />
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<span style="font-size: large;">This is a naturally refreshing drink with far less calories then a regular soda. I'm talking maybe 60 itsy bitsy little calories per one 12 oz drink. The idea here is that you make your own simple syrup and then add the basil, cucumber and the mint to the melted sugar and let it steep for about 30 minutes. This infuses all of these fabulous flavors into the sugar.</span></div>
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<em><strong><span style="font-size: large;">Here's what you will need...</span></strong></em></div>
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<span style="font-size: large;">1/2 large cucumber sliced thin</span></div>
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<span style="font-size: large;">12 fresh mint leaves</span></div>
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<span style="font-size: large;">6 fresh bail leaves</span></div>
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<span style="font-size: large;">about 3 cups club soda or seltzer</span></div>
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<em><strong><span style="font-size: large;">...and this simple syrup recipe.</span></strong></em></div>
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<span style="font-size: large;">1/2 c sugar</span></div>
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<span style="font-size: large;">1/2 c water</span></div>
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<span style="font-size: large;">Heat both the sugar and water in a small saucepan and stir continuously until the sugar dissolves. </span></div>
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<em><strong><span style="font-size: large;">Here is what you need to do...</span></strong></em></div>
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<span style="font-size: large;">Remove syrup from the heat and then add cucumber, basil and mint and let sit for 30 minutes. Strain the simple syrup into a jar, pressing the solids in strainer. Fill six 12 oz glasses with ice. Add 2 T. of the simple syrup and then add the soda water.</span></div>
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<span style="font-size: large;">Garnish with cucumber and mint.</span><br />
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<span style="font-size: large;">And then sit back in your chair by the pool and enjoy this cool and refreshing beverage!!!</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">REFRESHING BASIL CUCUMBER MINT SODA</span></b></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com0tag:blogger.com,1999:blog-2060157103778468686.post-37600285188600117042013-08-02T16:31:00.002-04:002013-08-09T16:22:56.437-04:00Super Easy Summer Vegetable Casserole<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Now that all of those yummy summer vegetables are becoming plentiful, I am always on the look out for new ways to prepare them. The other day I saw this recipe floating around on Facebook and was so impressed with the pretty colors, the fact that the slices veggies are vertical, and aside from the cheese (I used extra cheese), it really is a pretty healthy dish! So yes...I had to make this casserole!</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">Extra Virgin Olive Oil for sautéing</span></div>
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<span style="font-size: large;">1 medium onion, chopped</span></div>
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<span style="font-size: large;">2 large cloves of garlic, chopped</span></div>
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<span style="font-size: large;">Now try to keep the slice thickness the same for all of the sliced veggies. I used by brand new food processor for the zucchinis and potatoes. </span></div>
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<span style="font-size: large;">2 zucchinis, sliced</span></div>
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<span style="font-size: large;">2 potatoes, sliced</span></div>
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<span style="font-size: large;">2 summer squashes, sliced</span></div>
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<span style="font-size: large;">3 plum tomatoes, sliced</span></div>
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<span style="font-size: large;">salt and pepper</span></div>
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<span style="font-size: large;">dried thyme </span></div>
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<span style="font-size: large;">fresh rosemary, chopped</span></div>
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<span style="font-size: large;">1 cup shredded Italian cheeses</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeFi9P7E7NTq9BVtafHSOEJvguZdECbw3lNxmR8sOR3PoEsEO8tkzAvW1DOwFOoSf6iytgqmyq-N7WSfCqvHni7f8MfABK7uOzZqOVDKQYruUwK-YMDTOunPP9jzdEosaBdtv6bsATTU/s1600/veggie+casserole+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeFi9P7E7NTq9BVtafHSOEJvguZdECbw3lNxmR8sOR3PoEsEO8tkzAvW1DOwFOoSf6iytgqmyq-N7WSfCqvHni7f8MfABK7uOzZqOVDKQYruUwK-YMDTOunPP9jzdEosaBdtv6bsATTU/s640/veggie+casserole+4.jpg" width="426" /></a></div>
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<span style="font-size: large;">Sauté the garlic and onions in the olive oil until soft, about 5 minutes. Spray an 8 x 8 inch baking dish with cooking spray. Spread the garlic and onion mixture on the bottom of the pan and then begin to stack your veggie slices vertically. I stacked my zucchini, then potato, summer squash and tomato. It kind of rhymes so it's easy to remember. Yay that and the fact there are only 4 vegetables!!!</span></div>
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<span style="font-size: large;">Season generously with salt, pepper, rosemary and thyme. Cover dish with aluminum foil and bake in an oven set at 400 degrees for 30 minutes. Uncover and sprinkle on the cheese and then return to the oven for another 15 to 20 minutes until the cheese is a golden brown.</span></div>
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<span style="font-size: large;">Serve hot and enjoy those vegetables!!!</span></div>
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<span style="font-size: x-large;"> XO</span></div>
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<span style="font-size: x-large;"></span>Sharing this recipe over at these wonderful blog parties...<br />
<span style="font-size: large;"><a href="http://becolorful.typepad.com/">BeColorful</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><b>SUPER EASY SUMMER VEGETABLE CASSEROLE</b></span></div>
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Barbara @ 21 Rosemary Lanehttp://www.blogger.com/profile/01023629832665991534noreply@blogger.com3