tag:blogger.com,1999:blog-39483081240149786272024-03-13T14:23:55.238-07:00Lets Get CookenAnonymoushttp://www.blogger.com/profile/13028996732005879231noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-3948308124014978627.post-13224789787411141072014-12-14T11:20:00.001-08:002014-12-14T11:20:15.015-08:00Buckeyes (AKA Peanut Butter Cups)<div style="background-color: white; color: #141823; line-height: 17.9400005340576px; white-space: pre-wrap;">
<span style="font-family: Verdana, sans-serif;">2 cups of peanut butter
2 sticks of butter (or margarine), melted
3 cups confectioners sugar (powdered sugar)
16 ounces chocolate chips
1/3 bar paraffin wax</span></div>
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<span style="font-family: Verdana, sans-serif;">Melt the butter until it is completely liquid (I do it in the microwave). Stir in the peanut butter and mix by hand until the peanut butter also becomes liquidy. Stir in the confectioners sugar until it forms a dough (looks like peanut butter cookie dough).</span></div>
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<span style="font-family: Verdana, sans-serif;">Form walnut sized balls and chill (need to firm up...I try to do this overnight).
Melt the chocolate over a double boiler with the paraffin (I have done it without the paraffin....you just need to be careful as the chocolate melts over your fingers more when eating). *Note if you don't have a double boiler, use a smaller pan to boil water, then a slightly larger pan sitting directly on top of that to melt the chocolate</span></div>
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<span style="font-family: Verdana, sans-serif;">Dip the peanut butter mix into the chocolate (i use a fork to hold the peanut butter ball as I dip). Place on a piece of waxed paper or aluminum foil and chill until the chocolate hardens.</span></div>
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<span style="font-family: Verdana, sans-serif;">Serve</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">FYI You can also use mini tart pans lined with plastic wrap to make these into peanut butter cups. Line the tart pan with plastic wrap, pour a little chocolate in each form, try to cover the sides some as well. Let harden. Add a little peanut butter mix to each form and lightly press down, make sure to leave a little room around the sides. Pour a little more melted chocolate on top to cover. Refrigerate to harden, then turn the pan over and pop out of the forms with the plastic wrap onto a plate. Carefully pull the plastic wrap off and you now have peanut butter cups.</span></div>
Jenniferhttp://www.blogger.com/profile/11741278750790008357noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-29851160108292850162012-04-17T18:26:00.000-07:002012-04-17T18:27:03.514-07:00"Emergency Substitutions""Emergency Substitutions" <br />When you're out of an ingredient you need for a recipe, you might have other ingredients on hand that you can use as a substitute. <br /><br /><br />Out of This? Try using this instead. <br />allspice - 1 teaspoon 1/2 teaspoon cinnamon + 1/2 teaspoon ground cloves <br />baking mix, such as Bisquick® - 1 cup 1 cup flour + 1-1/2 teaspoons baking powder + 1/2 teaspoon salt + 3 tablespoons solid shortening (such as Crisco®) <br />baking powder 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar. <br />bread crumbs - 1 cup 3/4 cup cracker crumbs. <br />bread crumbs, seasoned - 1 cup 1 cup plain bread crumbs + 1 tablespoon grated parmesan cheese + 2 teaspoons all purpose seasoning + 1/8 teaspoon garlic powder. <br />chicken or beef broth 1 cup hot water + 1 teaspoon instant bouillon granules or 1 bouillon cube. <br />brown sugar - 1 cup 3/4 cup granulated sugar + 1/4 cup molasses <br />butter an equal amount of regular margarine. Do not use lowfat spread or light margarine for baking. <br />buttermilk - 1 cup 1 tablespoon vinegar or lemon juice + enough milk to equal 1 cup <br />chocolate, semi-sweet <br />1 square (1 oz.) 3 tablespoons chocolate morsels; or 1 square (1 oz.) unsweetened chocolate + 1 tablespoon sugar. <br />chocolate, unsweetened <br />1 square (1 oz.) 3 tablespoons unsweetened cocoa + 1 tablespoon shortening or vegetable oil. <br />cocktail sauce - 1 cup 1 cup ketchup + 2 tablespoons horseradish<br />(or to taste) <br />Confectioners' sugar 1 cup granulated sugar + 1 tablespoon cornstarch; Process in a blender until powdery. <br />cornstarch - 1 tablespoon 2 tablespoons flour <br />corn syrup Dissolve 3/4 cup sugar in 1/4 cup hot water. Cool to room temperature before using. <br />cream - 1 cup 3/4 cup milk + 1/4 cup melted butter or 1 use cup evaporated milk <br />1 egg 1/4 cup egg substitute <br />flour, self-rising - 1 cup 1 cup all-purpose flour + 1-1/2 teaspoons baking powder + 1/2 teaspoon salt. <br />garlic, 1 clove minced 1/8 to 1/4 teaspoon dry minced garlic; or 1/8 teaspoon garlic powder. <br />honey - 1 cup 1-1/4 cups sugar + 1/3 cup water <br />Italian seasoning 1 teaspoon oregano + 1 teaspoon basil + 1 teaspoon sage. <br />ketchup ( to use in a recipe) - 1 cup 1 cup tomato sauce + 1/4 cup sugar + 2 tablespoons vinegar <br />lemon juice - 1 teaspoon 1/2 teaspoon vinegar <br />milk, whole - 1 cup 1/2 cup evaporated milk + 1/2 cup water <br />molasses - 1 cup 1 cup honey <br /> <br />mustard, dry - 1 teaspoon 1 tablespoon prepared mustard. <br />oil - 1 cup 1 cup melted solid shortening or 1 cup melted margarine <br />onion - 1 cup chopped 1/4 cup dry minced onion or 1 teaspoon onion powder <br /> <br />pumpkin pie spice - 1 teaspoon 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/8 teaspoon nutmeg +1/8 teaspoon ground cloves. <br />ricotta cheese - 1 cup 1 cup cottage cheese + 1 tablespoon skim milk <br />self-rising flour - 1 cup 2 tsp. baking powder + 1/4 tsp. salt + enough all purpose flour to equal 1 cup <br />shortening - 1 cup 1 cup butter or margarine. <br />sour cream - 1 cup 1 cup plain yogurt; or 1 tablespoon lemon juice + enough evaporated milk to equal 1 cup. <br />tapioca, as a thickener - 1 tablespoon 3 tablespoons flour <br />tartar sauce - 1/2 cup 6 tablespoons mayonnaise or salad dressing + 2 tablespoons pickle relish <br />tomato puree - 1 cup 2 tablespoons tomato paste + enough tomato sauce to equal 1 cup <br />tomato sauce - 1 cup 1 can(3 oz) tomato paste + 1/2 cup water <br />tomatoes, canned - 1 cup Simmer 1-1/3 cups fresh tomatoes wedges for 10 minutes <br />vinegar - 1 teaspoon 2 teaspoons lemon juice. <br />whipped cream Prepare whipped topping mix or use frozen whipped topping such as Cool Whip® <br />wine 1/2 cup grape juice <br />yogurt, plain (in a recipe) Use an equal amount of sour creamMysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-39953809286301138122012-04-17T18:15:00.001-07:002012-04-17T18:15:22.699-07:0025 Uses for coffee filters!Better than paper towels and a lot less expensive....................<br /> <br />Coffee filters -- Who knew! And you can buy 1,000 at the Dollar Store for almost nothing.<br /> <br />1. Cover bowls or dishes when cooking in the microwave. Coffee filters<br />make excellent covers.<br />2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so<br />they'll leave windows sparkling.<br />3. Protect china by separating your good dishes with a coffee filter<br />between each plate, bowl, and cup.<br />4. Filter broken cork from wine. If you break the cork when opening a<br />wine bottle, filter the wine through a coffee filter.<br />5. Protect a cast-iron skillet. Place a coffee filter in the skillet to<br />absorb moisture and prevent rust.<br />6. Apply shoe polish. Ball up a lint-free coffee filter.<br />7. Recycle frying oil. After frying, strain oil through a sieve lined<br />with a coffee filter.<br />8. Weigh chopped foods. Place chopped ingredients in a coffee filter on<br />a kitchen scale.<br />9. Hold tacos. Coffee filters make convenient wrappers for messy foods.<br />10. Stop the soil from leaking out of a plant pot. Line a plant pot with<br />a coffee filter to prevent the soil from going through the drainage<br />holes.<br />11. Prevent a Popsicle from dripping. Poke one or two holes as needed in<br />a coffee filter.<br />12. Do you think we used expensive strips to wax eyebrows? Use strips of<br />coffee filters.<br />13. Put a few in a plate and put your fried bacon, French fries, chicken<br />fingers, etc on them. It soaks out all the grease.<br />14. Keep in the bathroom. They make great "razor nick fixers."<br />15. As a sewing backing. Use a filter as an easy-to-tear backing for<br />embroidering or appliqueing soft fabrics.<br />16. Put baking soda into a coffee filter and insert into shoes or a<br />closet to absorb or prevent odors.<br />17. Use them to strain soup stock and to tie fresh herbs in to put in<br />soups and stews.<br />18. Use a coffee filter to prevent spilling when you add fluids to your<br />car..<br />19. Use them as a spoon rest while cooking and clean up small counter<br />spills.<br />20. Can use to hold dry ingredients when baking or when cutting a piece<br />of fruit or veggies.. Saves on having extra bowls to wash.<br />21. Use them to wrap Christmas ornaments for storage.<br />22. Use them to remove fingernail polish when out of cotton balls.<br />23. Use them to sprout seeds. Simply dampen the coffee filter, place<br />seeds inside, fold it and place it into a plastic baggie until they<br />sprout.<br />24. Use coffee filters as blotting paper for pressed flowers. Place the<br />flowers between two coffee filters and put the coffee filters in phone<br />book..<br />25. Use as a disposable "snack bowl" for popcorn, chips, etc.<br /> <br /> <br />OH YEAH -- THEY ARE GREAT TO USE IN YOUR COFFEE MAKERS TOO! ;-)MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-67084782703357807642012-03-26T05:36:00.002-07:002012-03-26T06:00:13.306-07:00Dinner Last Night- Italian Chicken, 7-up biscuits and smashed tatersWe had a great dinner last night. My daughter wanted to grill out since it was a gorgeous day here in Oklahoma. I could not have agreed more. We decided to do some Italian chicken and 7-up Biscuits but I knew I wanted a side dish just couldn't figure out which one. I finally found a fast & easy one but y'all know me have to tweek everything lol.....<br /><br />Ok on to the recipes::<br /><br />Italian Chicken::<br /><br />1 bottle of your choice Italian dressing ( this time I used Wishbone)<br />4-5 chicken breasts<br /><br /><br />3 hours before dinner<br />Place chicken breasts in a ziplock baggie and pour in roughly about 3/4 of a bottle of the dressing. Moosh it around so all is coated. Toss in fridge and let it marinade. The longer you let it set the more flavor it will have.<br /><br /><br />Get your grill ready to cook. We use charcoal here so make sure the grill is hot and most of the coals are turned to the white-ash coloring. Spread them out. If you have the option to keep the charcoals low do that it helps! On top of your aluminum foiled covered grill grate place the chicken over the "cooler" coals. Let it cook for about 3-4 minutes on each side. Then if you can raise the coals up and allow the chicken to continue cooking for another 10-15 minutes ( about 5-7 minutes each side) Making sure that the chicken is cooked all the way through.<br /><br />Baste the chicken often with some of the remaining dressing.... Your chicken will be most and delicious. Pull off grill and let rest about 3-4 minutes and enjoy.http://www.blogger.com/img/blank.gif<br /><br /><br />The recipe for the potatoes comes from Pioneer Woman. These are so easy but do take a bit of time so be prepared. This I also tweaked. I drizzled EVOO over them generously and then added my Garlic-Dill seasoning YUMMY!!. Very versatile recipe! You can find the recipe at her site along with LOTS of other yummy recipes.... <a href="http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/">Crash Hot Potatoes</a><br /><br /><br />The last recipe comes from Budget Savvy Diva. These were so light and fluffy. She used just garlic powder in her recipe but I used a Garlic-Dill seasoning I had gotten from a Tastefully Simple party awhile ago. MUCH better than I anticipated. You can find the recipe here <a href="http://www.budgetsavvydiva.com/2012/03/7up-biscuits-recipe/">7up Biscuits</a> and while you are there check out her site and her Facebook. She puts up some awesome stuff there as well great recipes!<br /><br /><br /><br />Here are some of my pictures!!<br /><br /><br /><a href="http://s45.photobucket.com/albums/f78/MysticEagle2005/?action=view&current=100_2024-1.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f78/MysticEagle2005/100_2024-1.jpg" border="0" alt="Biscuits in the oven"></a><br /><br /><a href="http://s45.photobucket.com/albums/f78/MysticEagle2005/?action=view&current=100_2027.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f78/MysticEagle2005/100_2027.jpg" border="0" alt="Mmmm Garlic-Dill 7up Biscuits"></a><br /><br /><a href="http://s45.photobucket.com/albums/f78/MysticEagle2005/?action=view&current=100_2028.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f78/MysticEagle2005/100_2028.jpg" border="0" alt="Smashed taters"></a><br /><br /><a href="http://s45.photobucket.com/albums/f78/MysticEagle2005/?action=view&current=100_2029.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f78/MysticEagle2005/100_2029.jpg" border="0" alt="Italian Chicken on the grill"></a><br /><br /><br /><br /><br />Let's Eat!!!<br /><a href="http://s45.photobucket.com/albums/f78/MysticEagle2005/?action=view&current=100_2038.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f78/MysticEagle2005/100_2038.jpg" border="0" alt="Ready to eat!"></a><br /><br /><br /><br />Happy Eating!!MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-7869872944245292552012-03-25T15:54:00.002-07:002012-03-25T17:40:05.328-07:00Honey CupcakesOh man I came across a GREAT recipe!!! Its called Honey Cupcakes and they are so moist and yummy!!!<br />The recipe comes from Half Baked-The Cake Blog. There are so many yummy treats on thehttp://www.blogger.com/img/blank.gifre that are on my to try list.... <br /><br />Anyway here is the link for the recipe <a href="http://www.thecakeblog.com/2011/06/honey-cupcake-recipe.html">Honey Cupcakes</a><br /><br />Here is a picture of mine.... You HAVE to try this. They are not overly sweet which is a plus. <br /><br />Let me know if you do!<br /><br /><a href="http://s45.photobucket.com/albums/f78/MysticEagle2005/Facebook/Foods%20Cooked%20By%20Me%20%20Christina%20%20Jayson/?action=view&current=563775_3194730660665_1037882313_3069135_1741072078_n.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f78/MysticEagle2005/Facebook/Foods%20Cooked%20By%20Me%20%20Christina%20%20Jayson/563775_3194730660665_1037882313_3069135_1741072078_n.jpg" border="0" alt="Frosted Honey Cupcakes"></a>MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-67302295049598790352012-03-21T06:07:00.006-07:002012-03-21T06:51:02.262-07:00French Toast MuffinsI have come across the most amazing recipe! I found this recipe on <a href="http://www.pinterest.com">Pinterest</a> from <a href="http://bakingdom.com/">Bakingdom</a> called French Toast Cupcakes. These amazing cupcakes taste just lhttp://www.blogger.com/img/blank.gifike a slice of french toast with syrup on it when you have the maple butter cream frosting added on. One of her readers commented about adding bacon on top afterwards, this is something I want to try! You can find this amazing recipe here: <a href="http://bakingdom.com/2011/12/streusel-topped-french-toast-cupcakes-with-maple-buttercream.html#comment-19827">French Toast Cupcakes</a><br /><br />Be Prepared this recipe made 2 dozen normal size and 24 mini's and I still enough batter left over for maybe 3-4 more normal ones!<br /><br /><br />Here is the normal size with the Maple Buttercream Frosting<br /><a href="http://s45.photobucket.com/albums/f78/MysticEagle2005/?action=view&current=100_1863.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f78/MysticEagle2005/100_1863.jpg" border="0" alt="Photobucket"></a><br /><br /><br /><br />Here is the mini!<br /><a href="http://s45.photobucket.com/albums/f78/MysticEagle2005/?action=view&current=100_1864.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f78/MysticEagle2005/100_1864.jpg" border="0" alt="Photobucket"></a><br /><br /><br />Happy Cooking!MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-84826201624616143492012-03-06T17:05:00.002-08:002012-03-06T17:45:16.791-08:00Philly Style Cheese Steaks<a href="http://s45.photobucket.com/albums/f78/MysticEagle2005/?action=view&current=100_1697.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f78/MysticEagle2005/100_1697.jpg" border="0" alt="Photobucket"></a><br /><br />This is MY version of these amazing sandwiches! <br /><br />24 count box of Steakumm's<br />2 Green peppers cut in 1/4 inch slices<br />8 shallots sliced and separated ( or diced)<br />1-2 cans of mushrooms(optional)<br />Provolone cheese ( 10 slices 2 per sandwich)<br />Mayo<br />Hoagie buns<br /><br />Preheat griddle to 375-400 degrees<br /><br />This works best on a griddle but can also be done in a large frying pan just would have to separate the the veggies and use just enough for each sandwich<br /><br /><br />On your preheated griddle add the peppers and onions and mushrooms if you included them. Cook them for about 10 minutes or just until soft stirring them around often. Its ok if they get a bit crispy they will add more flavor. <br />After veggies are cooked through move them towards the center of the griddle so that the outer edges are clear and lay out 8-9 pieces of the meat ( they are doubled do not separate). Let them cook for about a minute then start shredded them with your spatula. Once you have them all shredded mix them in with veggies and cook about another 3-4 minutes stirring often. Once everything is fully cooked separate enough veggies and meat ( total mixture about a cup to 1 1/4 cups) per sandwich. You should be able to have enough for 5 sandwiches. Lay 2 slices of provolone cheese over each one and let melt( takes about a minute) once cheese is melted pick the entire section up with two spatulas and lay it on your bun put mayo on it ( or whatever you prefer) and you are done.<br /><br />Should make about 5 sandwiches<br /><br /><br />*Note I toasted my hoagie bread prior to putting the sandwich together. All I did was spray it with some non stick butter flavored spray and threw it in a HOT skillet just until lightly browned ( edges were on darker side)... This is up to you if you want to do it as close to the real thing.MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-39878324821284088862012-03-06T16:17:00.001-08:002012-03-06T16:18:22.207-08:00Luau RefresherI make this for summer parties and it is usually gone within minutes!<br /><br /><br />Luau Refresher<br /><br />Categories: Non-Alcoholic Beverages <br />Ingredients: <br />46.00 oz Pineapple juice (canned) <br />12.00 oz Orange juice, thawed <br />12.00 oz Lemonade, thawed <br />12.00 oz Limeade, thawed <br />5.00 c Cold water <br />4.00 c Club soda, chilled <br />Directions:<br />Combine all ingredients, except club soda. Mix well and refrigerate. Just before serving, add club soda and ice or an ice ring if you're using a punch bowl. This punch is not sweet, but is very refreshing. Makes : 30 (1/2 cup) servings. <br />Source: It's About Thyme! by Marge ClarkMysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-621639200666364762012-02-28T16:42:00.001-08:002012-02-28T16:42:38.062-08:00Easy Chicken Pot Pie1 cup cooked and seasoned chicken breasts , cut into bite sized pieces<br /> 1 can french style green beans ( well drained)<br /> 1 can carrot coins (well drained)<br /> 1 small bag of Green Giant Corn in butter sauce ( Cooked according to directions)<br /> 1 jar Heinz Chicken gravy<br /> 1 cup Bisquick or Jiffy Baking mix<br /> 1/2 cup of 2% milk<br /> 1 egg<br /><br /><br />Directions:<br /><br /> 1<br /> Preheat oven to 400°F.<br /> 2<br /> Mix chicken, veggies and chicken gravy together and spread into bottom of non greased 9-inch round glass pie pan.<br /> 3<br /> Mix remaining ingredients (Baking mix, milk and egg) and pour on top of chicken mixture.<br /> 4<br /> Bake in oven for 30 minutes or until top turns golden brown<br />( place a piece of foil on shelf below to catch any overflow of juices as it WILL happen)<br /><br />Once out of oven, let sit for approx 5 minutes then serve.<br /><br /><a href="http://s45.photobucket.com/albums/f78/MysticEagle2005/?action=view&current=100_1644.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f78/MysticEagle2005/100_1644.jpg" border="0" alt="Chicken Pot Pie"></a>MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-78656365327660689832011-11-27T08:07:00.001-08:002011-11-27T08:07:45.860-08:00Maple Sponge CandyMaple Sponge Candy<br /> <br />"This candy is like the kind that people refer to as seafoam candy. It's crunchy and has a sugary-maple flavor. Just TRY to have only one piece!"<br />Yields 0.5 pound.<br />1 cup maple flavored syrup<br />1/2 cup white sugar<br />2 teaspoons distilled white vinegar<br />2 teaspoons baking soda<br />Butter a 9x9 inch pan and set aside.<br />2 In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).<br />3 Remove from heat and quickly stir in the soda; mix well. I<br />4 Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.<br />Makes 8 servingsMysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-20410861098017964222011-11-27T08:04:00.001-08:002011-11-27T08:04:56.919-08:00Santa's Favorite CakeSanta's Favorite Cake<br />This cake is a red velvet cake with a peppermint twist, <br /> and a delicious peppermint cream cheese frosting. Prep <br /> Time: approx. 45 Minutes. Cook Time: approx. 25 Minutes. <br /> Ready in: approx. 2 Hours 10 Minutes. Makes 1 - 3 layer cake <br /> (12 servings). <br /> <br />--------------------------------------------------------------------------------<br />1 (18.25 ounce) package white <br /> cake mix<br />3 egg whites<br />1 1/3 cups buttermilk<br />2 tablespoons vegetable oil<br />1 (9 ounce) package yellow <br /> cake mix<br />1/2 cup buttermilk<br />1 egg<br />1 1/2 tablespoons unsweetened <br /> cocoa powder<br />2 tablespoons red food coloring<br />1 teaspoon cider vinegar<br /><br />1 (8 ounce) package cream <br /> cheese, softened<br />1 cup margarine, softened<br />2 (16 ounce) packages <br /> confectioners' sugar<br />2 teaspoons peppermint extract<br /> <br /><br />Directions<br />1 Preheat oven to 350 degrees F (175 degrees C). Grease <br /> and flour three 9 inch round cake pans.<br />2 In a large bowl, combine white cake mix, 3 egg whites, <br /> 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil. <br /> Mix with an electric mixer for 2 minutes on high speed. In <br /> a separate bowl, combine yellow cake mix, 1/2 cup <br /> buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an <br /> electric mixer to beat for 2 minutes on high speed.<br />3 Spoon white batter alternately with red batter into the <br /> prepared cake pans. Swirl batter gently with a knife to create <br /> a marbled effect.<br />4 Bake in preheated oven for 22 to 25 minutes, or until a <br /> wooden pick inserted into the centers comes out clean. Let <br /> cool in pans for at least 10 minutes before turning out <br /> onto a wire rack to cool completely.<br />5 In a large bowl, beat cream cheese and margarine until <br /> smooth. Gradually blend in sugar until incorporated and <br /> smooth. Stir in peppermint extract. Spread peppermint cream <br /> cheese frosting between layers, and on top and sides of cake.MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-10270982519128044102011-11-27T08:03:00.001-08:002011-11-27T08:03:26.927-08:00Christmas Butter CookiesChristmas Butter Cookies<br /><br />1-1/2 c. confectioners sugar<br /><br />1 c. margarine<br /><br />1 egg<br /><br />1-1/2 tsp. vanilla<br /><br />2-1/2 c. all-purpose flour<br /><br />1 tsp. soda<br /><br />1 tsp. cream of tartar<br /><br />Cookie decorations<br /><br /><br /><br />Mix sugar and margarine; add egg and vanilla. Mix thoroughly. Mix<br /><br />flour, soda and cream of tartar; blend. Refrigerate for 2-3 hours.<br /><br />Roll a portion of dough into 1/8-inch thickness; cut into desired<br /><br />shapes. Sprinkle on decorations. Place on lightly greased cookie<br /><br />sheets. Bake at 375 degrees for 7-8 minutes.MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-14179057582308466062011-11-27T08:02:00.003-08:002011-11-27T08:02:53.436-08:00Snickerdoodle CookiesSnickerdoodle Cookies<br /><br />Old-fashioned cinnamon cookies with a whimsical name. <br />INGREDIENTS:<br /><br />a.. 1 tablespoon sugar <br />b.. 1 tablespoon ground cinnamon <br />c.. 1 cup shortening <br />d.. 1 1/2 cups sugar <br />e.. 2 eggs <br />f.. 1 teaspoon vanilla extract <br />g.. 2 3/4 cups all-purpose flour <br />h.. 1 teaspoon baking soda <br />i.. 1/2 teaspoon salt <br />j.. 2 teaspoons cream of tartar<br />PREPARATION:<br /><br />In a shallow bowl, combine 1 tablespoon sugar and cinnamon; set aside. Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla. <br />In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended. <br /><br />Shape dough into 1-inch balls and roll in cinnamon-sugar mixture. Place snickerdoodles 2 inches apart on lightly greased baking sheets. <br /><br />Bake snickerdoodles at 400° for 6 minutes or until lightly browned. Remove to wire racks to cool. Makes about 4 dozen snickerdoodles.MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-44414055464041199132011-11-27T08:02:00.001-08:002011-11-27T08:02:15.752-08:00Rudolph's Cookie KissesRudolph's Cookie Kisses<br /><br />1 cup softened margarine<br />1 teaspoon vanilla<br />2/3 cup sugar<br />1 2/3 cup flour<br />1/4 cup cocoa<br />1 bag (9 oz) chocolate kisses<br /><br />Beat margarine, sugar & vanilla until it is creamy. In separate bowl, stir<br />together flour and cocoa. Blend into other mixture, mixing well. Refrigerate<br />for about 1 hour or until dough is easy to handle. Mold a tablespoon of dough around each kiss, covering completely. Shape into balls, then bake on<br />cookie sheet for 10 to 12 minutes or until set. Cool, then roll in powdered<br />sugar. Makes 4 1/2 dozenMysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-35763709098876562382011-09-06T05:09:00.000-07:002011-09-06T05:54:50.200-07:001 Family Size Roaster Chicken= 2 days of meals!If you are anything like me, homemade but easy foods are a must have. Since I have had surgery, my family has been eating better and healthier. It's been great. I do rely on mixes and stuff to help ease the sometimes time consuming chore of cooking. Do not get me wrong I enjoy cooking, but there are just some days where I loathe the time it takes to create a homemade meal so I do use shortcuts and always add my own touch to them... This just happens to be one of them<br /><br /><br /><br /><br />Day 1<br /><br />1 French's Rotisserie Chicken Seasoning Mix Oven Bag<br />1 4 1/2-5 pound Tyson family size roasting chicken.<br /><br /><br />Follow the directions on the back of the bag except increase time to approx 2 1/2 hours ( or when the little indicator pops up. Chicken should be 180 degrees with temp taken in the thigh area but not touching the bone)<br />When it tells you to add slits for steam escape, make one around the little pop up thing that indicates the chicken is done. <br />Let it rest for about 10 minutes before cutting in to it. Just cut open wide enough to cut meat out for family <br />( DO NOT REMOVE FROM BAG COMPLETELY! IMPORTANT!!!)<br /><br />There should be plenty of meat left for the next day if not try to hold some back including the juices. What I did was store the entire pan ( once cooled down) in the fridge till the next day. <br /><br /><br />Day 2<br /><br />Approx 1 1/2 hours before your dinner hour<br />Preheat oven to 400 degrees...<br /><br />While the oven is preheating, let's get the rest of the ingredients together<br /><br />Large pot( such as a chili pot or something similar)<br />small mesh filter (like the reusable coffee filters or something similar)<br />Colander for draining veggies in<br />2 Mixing Bowls<br />Rolling Pan<br />Whisk<br /><br />7 cans of Butterball or Swanson Chicken Broth<br />Mrs. Dash Table Blend Seasoning<br />Weber Beer Can Chicken seasoning<br />1TBSP of dried onion or 1 tsp of onion powder<br />Adobo with Pepper seasoning<br />1 can of sliced carrots (drained)<br />1 can of green giant niblet corn (drained)<br /><br />Noodles::<br />Homemade Noodles <br />2 egg<br />2 tablespoon vegetable oil<br />2 tablespoon water<br />2 cup all-purpose flour<br />1/2 teaspoon baking powder<br /><br />Combine egg, oil and water. Beat well. Add flour with baking powder sifted into it. A little more flour may be needed to make dough easy to roll. This depends on size of egg. Roll out the dough as thinly as possible. Leave on counter or table to dry. Turn over once.<br /><br />Cut into thin strips. Throw into chicken soup and simmer about 15- 20 minutes<br /><br /><br /><br />Throw the whole chicken pan in the oven for about 10-12 minutes just enough to get the juices moving easily ( you can skim off the fat prior to throwing it in the oven if you would like...)<br /><br />In the large pan add the chicken broth and using the seasonings I listed above or your favorite seasonings add to taste. I hardly ever measure seasonings when I cook, I do it to taste. Usually about 1 complete go around for each except the onion. <br /><br />Let simmer for about 15 minutes.<br /><br />Meanwhile pull the chicken out of the oven and let rest for about 5 minutes.Take the chicken out of the bag now and put into bowl and set aside. Going back to the pan with the juices in it, pour pan juices through the mesh strainer, getting as much liquid out as possible. Pour the liquid into the pot with the chicken broth. Now open and dump the corn and carrots in the pot. <br /><br />Going over to the chicken, pull as much white and dark meat off as you can ( don't forget the underside of the chicken as some meat as well)put all the meat into the pot of broth. Put on a slow simmer meanwhile work on the noodles.<br /><br /><br />The noodles must rest for about 15 minutes. <br /><br />once noodles are added, simmer additionally for about 15-20 minutes so they absorb the flavor of the broth. Once the noodles are chewy and have absorbed the flavor your chicken soup is done.<br /><br /><br />Here is a picture of mine:<br /><a href="http://s187.photobucket.com/albums/x295/MysticEagle57/?action=view&current=100_3384.jpg" target="_blank"><img src="http://i187.photobucket.com/albums/x295/MysticEagle57/100_3384.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s187.photobucket.com/albums/x295/MysticEagle57/?action=view&current=100_3383.jpg" target="_blank"><img src="http://i187.photobucket.com/albums/x295/MysticEagle57/100_3383.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s187.photobucket.com/albums/x295/MysticEagle57/?action=view&current=100_3382.jpg" target="_blank"><img src="http://i187.photobucket.com/albums/x295/MysticEagle57/100_3382.jpg" border="0" alt="Photobucket"></a>MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-3635886448091994392011-08-30T12:53:00.000-07:002011-08-30T12:54:05.735-07:00Davy CrockettsDavy Crocketts
<br />
<br />*See Note Below*
<br /> Serves 4 -2 servings each
<br />
<br />2 cans crescent rolls
<br />
<br />1 pound ground beef
<br />
<br />1 large onion chopped
<br />
<br />2 cans whole green chilis
<br />
<br />1 to 2 cups shredded mexican or cheddar cheese (I prefer Sargentos 4 Cheese Mexican)
<br />
<br />1/2 cup Sour cream or to taste
<br />
<br />2 or 3 stalks of geen onion, chopped
<br />
<br />sliced black olives
<br />
<br />
<br />Preheat oven to 375 degrees or the temperature required on the crescent roll can.
<br />Saute ground beef until no longer pink.
<br />Open 1 can of crescent rolls and separate dough into rectangles and place them at least 1 inch apart on an ungreased cookie sheet.
<br />Take 4 whole green chilis. Slit each chili down the length and open it up to flatten it. Lay one chili on each rectangle.
<br />Using a slotted spoon, spoon the drained ground beef equally over the 4 rectangles.
<br />Top each with chopped onion to taste - we put about 1/4 cup on each.
<br />Top each with cheese - at least 1/4 cup.
<br />Open second can of rolls and separate into rectangles. Gently lay a rectangles over each Davy Crockett. You dont have to stretch the dough down to cover the edges. The dough will bake down and cover most of it.
<br />Bake as long as it says on the can to bake crescent rolls. about 10 minutes.
<br />Let each person top their Davy Crockett with sour cream, chopped green onion, shredded chees and sliced olives. One is a complete meal for me, and they make great leftovers
<br />
<br />*************************************
<br />
<br />This is a just a basic recipe... This recipe is so versatile though...
<br />I have made breakfast ones uses eggs, sausage & cheese....
<br />
<br />Our favorite though is Ground beef with a bunch of my seasonings and shredded cheese!!!
<br />
<br />
<br />Also one additional note.... To make these for 6 or more people..... Bake time is about 12-15minutes
<br />
<br />take 2 1/2 cans of crescent rolls and line a jelly roll style pan ( or a cookie sheet that has some edges but jelly roll pan works best) do whichever filling you want then another 2 1/2 cans of the rolls on top bake as directed above and cut into squares.... YUMMY!MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-18454797801115399762011-04-25T05:46:00.001-07:002011-04-25T06:06:18.821-07:00Cider-Sauced Chicken Breast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-ZJimBhsHDkE/TbVxwHGWxpI/AAAAAAAAAMA/aJ_RWXjE4Cg/s1600/100_0733.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-ZJimBhsHDkE/TbVxwHGWxpI/AAAAAAAAAMA/aJ_RWXjE4Cg/s320/100_0733.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599506783058445970" /></a><br />3 TBSP Extra Virgin Olive Oil<br />6 Boneless,Skinless Chicken Breats<br />1-2 TBSP Mrs Dash Table Blend<br />1 TBSP Garlic Powder( NOT salt)<br />Salt & Pepper<br />1 large red onion finely chopped<br />5 fresh Thyme sprigs ( leaves removed and chopped)<br />3 garlic cloves minced( or the preminced garlic 1 1/2 TBSP)<br />1 Gala Apple peeled,cored and cut into thin wedges<br />2 TBSP Dark Brown Sugar<br />1/2 Cup Apple Cider<br />3 TBSP Apple Cider Vinegar<br />2 Cups Chicken Stock(or Broth)<br />3 TBSP Cold *real* Butter<br />1/2 cup of fresh parsley ( we used Italian flat leaf) ( about 2 generous handfuls) Chopped<br /><br /><br />Preheat oven to 500 degrees<br /><br />You will need a large oven-safe skillet that will be able to hold all 6 chicken breasts.<br /><br />Preheat skillet over medium-high heat with the Olive Oil ( Do a circle 3 times around the pan. Season the chicken breasts liberally and add them to the skillet and brown on both sides ( about 6 minutes total). Place skillet in oven to cook for about 10 minutes more or until juices run clear.<br /><br />Return the skillet to the stove over medium high heat and add the onions,thyme,minced garlic,apples and brown sugar. Cook, stirring frequently, for about 4-5 minutes. Add both the apple cider and apple cider vinegar and cook for about 3-4 minutes. Add the chicken stock(broth) then turn heat up to high and simmer until liquid is reduced bu 1/2 and is slightly thickened. Turn the heat off and add the butter and parsley and stir gently until butter is incorporated. Place chicken breast on plate and serve the sauce over the top of it.MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-36949438644643618272011-03-20T15:08:00.000-07:002011-03-20T15:12:10.010-07:00Lemon Chicken by Barefoot ContessaOk y'all I am going to share this link with you for another amazing Lemon Chicken Dish<br /><br />This is what we had for dinner tonight.... Of course I tweaked it a bit since I don't normally cook with wine so I used some chicken broth in place of white wine. Still came out really good<br /><br />http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/reviews/index.html<br /><br /><br />RaeMysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-59793594852401384042011-03-15T14:07:00.001-07:002011-03-15T14:17:36.796-07:00SUPER Easy Chicken Marinara!Ok all this is a super easy & fast recipe to make....<br /><br />4 Banquet chicken patties<br />1 jar of Barilla marinara ( I find this has the freshest taste of all of them)<br />1 to 1 1/2 cups of shredded mozzarella cheese( or Italian cheese blend)<br />1/2 box of spaghetti noodles<br /><br />Ok bake the chicken patties according to the directions on the back of the bag.<br />Meanwhile get a pan of water going for the spaghetti and cook it till its Al Dente ( about 8-10 minutes depending on heat source)drain the spaghetti well. <br />Also grab a pan and heat up the marinara sauce<br /><br /><br />When the chicken is done, remove it from the oven... Flip each patty over and put about 1/4 to 1/2 cup of sauce over each one. Sprinkle some shredded cheese on and return to the oven for about 4-6 minutes until cheese is melted.<br /><br />When chicken is done pull it out and let set for about a minute. While it is setting dish up a plate with a bit of spaghetti add just a bit of the marinara sauce to the top if you would like. On top of the spaghetti place your chicken marinara patty and Voila!<br />Easy Chicken Marinara!<br /><br />If you try this would love your thoughts on this..... This is what we are having for dinner tonight!MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-11337039922342067152011-01-07T12:05:00.001-08:002011-01-07T12:05:52.191-08:00Busy Mom LasagnaBusy Mom Lasagna <br />1 lb ground beef<br />1/2 cup onion - diced<br />16 oz jar spaghetti sauce<br />4 oz cream cheese - softened<br />4 oz sour cream<br />12 oz pkg wide egg noodles - uncooked<br />1 1/2 cup shredded mozzarella cheese<br />1 1/2 cup shredded cheddar cheese<br />Brown beef with onion - drain. Add spaghetti sauce, cream cheese, and sour cream & mix well. Spray a 5 qt crock pot with PAM. Layer in the crock pot the noodles and beef mixture and cheeses. Repeat layers as necessary until cooker is full Cover and cook on high for 2 hrs. reduce heat to low for an additional 4 hrs.MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-76563303260086618922011-01-07T11:55:00.001-08:002011-01-07T11:55:43.678-08:0030 Minute Taco Chicken Bake30 Minute Taco Chicken Bake<br /><br />1 1/2 pound chicken breasts, skinless and boneless, chopped<br />1 tablespoon oil<br />1 box taco dinner (tortillas, seasoning and taco sauce)<br />1/2 cup sour cream<br />1 package (8 oz size) shredded Mexican blend cheese, divided<br /><br />Cook and stir chicken pieces in oil in large skillet until cooked <br />through; drain. Add seasoning mix and 3/4 cup water. Bring to boil. <br />Reduce heat; simmer 10 minutes, stirring occasionally. Stir in sour <br />cream. <br /><br />Spray 12x8 baking dish with nonstick cooking spray. Line baking dish <br />with 5 of the tortillas; sprinkle with 1 cup of the cheese. Spoon <br />chicken mixture over cheese; top with remaining tortillas. Drizzle <br />with taco sauce. Bake at 350 for 30 minutes. Sprinkle with remaining <br />cheese. Bake an additional 5 minutes or until cheese is melted.MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-37793169443852428682011-01-07T11:50:00.000-08:002011-01-07T11:52:54.868-08:00Smothered Pork ChopsSmothered Pork Chops<br /><br />4-6 thick boneless pork chops<br />olive oil for frying<br />butter for frying<br /><br />1 can cream of mushroom soup<br />1/2 to 1 cup sour cream<br />2-3 shakes of worchestershire sauce<br /><br />Fresh mushrooms, cleaned & sliced<br /><br />Using cast iron skillet, fry chops in oil & butter until brown.<br /><br />Mix cream of mushroom soup, sour cream and worchestershire. Pour over browned chops. Cover and simmer on low approximately 1 hour. Add mushrooms on top, cover and cook 15-30 minutes.<br /><br />I love to serve with bow-tie pasta tossed in just a little bit of butter. However the gravy is also wonderful over mashed potatoes.MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-62572712138580572242011-01-07T11:47:00.000-08:002011-01-07T11:50:13.575-08:00Traditional Pineapple Upside Down Cake using a cast iron skilletPeople, Cast iron skillets are one pan that should be in every kitchen. The uses for it are endless. I especially like my Uncle Jim's recipe for cornbread made it in as well as for fried potatoes. Here is one recipe that I think would be enjoyable. I am actually going to make it this weekend. I will come back with pictures after its done.<br /><br /><br />Traditional Pineapple Upside-Down Cake<br />The upside-down cake, which was so popular in the '50s and '60s, is again gaining in popularity. No wonder - it's still wonderful! <br />Use your old cast-iron frying pan. The heavy pan keeps the butter from burning, and the handle makes it easy to flip the cake upside down when it is done. <br /><br />Topping: <br />1/4 cup butter or margarine <br />2/3 cup firmly packed brown sugar <br />1 (1-pound, 4 ounce) can sliced pineapple <br />Maraschino cherries <br />1/4 to 1/2 cup chopped nuts <br /><br />Preheat oven to 350 degrees. In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine. Stir in brown sugar until blended. Remove from heat. Drain pineapple, reserving 2 tablespoons syrup. Arrange pineapple slices onto top of sugar mixture. Place a maraschino cherry in center of each slice. Sprinkle with chopped nuts. <br /><br />Cake: <br />1 cup all-purpose flour <br />3/4 cup sugar <br />1 1/2 teaspoons baking powder <br />1/4 teaspoon salt <br />1 egg, room temperature <br />1/2 cup milk <br />1/4 cup vegetable shortening <br />1/4 teaspoon grated lemon zest <br />1 teaspoon fresh lemon juice <br />1 teaspoon vanilla extract <br /><br />In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and vegetable shortening; beat 2 minutes. Add reserved pineapple syrup, lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over pineapple slices in frying pan, spreading evenly. Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm. <br /><br />Makes 8 servings.MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-11383814393370740492010-10-21T10:02:00.000-07:002010-10-21T10:17:29.900-07:00A Different Type Of Tacoand believe me this is soooooo good! Go <a href="http://allrecipes.com/Recipe/Fry-Bread-Tacos-II/Detail.aspx">HERE </a>for the recipe!<br /><br />Down here in Oklahoma they serve Indian Tacos a lot of different places especially at fairs and such....Depending on where you buy it from it can look like another version of a Taco or it looks like Chili served on top. Here is a picture of one that my daughter had at the recent Oktoberfest down here:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i45.photobucket.com/albums/f78/MysticEagle2005/100_8430-1.jpg"><img style="cursor:pointer; cursor:hand;width: 640px; height: 480px;" src="http://i45.photobucket.com/albums/f78/MysticEagle2005/100_8430-1.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i45.photobucket.com/albums/f78/MysticEagle2005/100_8435.jpg"><img style="cursor:pointer; cursor:hand;width: 360px; height: 480px;" src="http://i45.photobucket.com/albums/f78/MysticEagle2005/100_8435.jpg" border="0" alt="" /></a>MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0tag:blogger.com,1999:blog-3948308124014978627.post-16167046399285644322010-10-03T17:54:00.000-07:002010-10-03T17:54:56.794-07:00Apple Pie in a Jar | Home Made Simple<a href="http://www.homemadesimple.com/en-us/foodandrecipes/pages/apple-pie-in-a-jar.aspx">Apple Pie in a Jar | Home Made Simple</a>MysticEagle57http://www.blogger.com/profile/07113340112908948640noreply@blogger.com0