tag:blogger.com,1999:blog-57778553325913630802024-03-14T03:18:47.956-07:00Copy Cat KeechWell, everyone else I know has a recipe blog...Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-5777855332591363080.post-46577204999155495232020-05-30T18:52:00.002-07:002020-05-30T18:52:53.807-07:00Fry Bread4-1/2 C. Flour<br />
1 tsp Salt<br />
2 tsp Baking powder<br />
1 C. Milk<br />
1 C. Water<br />
<br />
Mix dry ingredients in bowl of mixer. Add milk and water and mix with dough hook until smooth dough forms. Cover bowl, and allow dough to rest while oil heats to about 375 degrees. Divide dough into 16 pieces. Roll each piece out thin and shallow fry until golden brown on both sides. Serve with taco fixings or honey & powder sugar.Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-80853837289997190962016-03-26T11:19:00.000-07:002016-03-26T11:20:57.590-07:00Flour Frosting<span style="background-color: white; font-size: large;">This is Bryan's most favorite frosting. Tradtion is for him to enjoy this on his red velvet cake.<br style="font-family: 'helvetica neue', 'segoe ui', helvetica, arial, 'lucida grande', sans-serif;" /><span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif;"> </span></span><br />
<span style="font-size: large;"><span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , "lucida grande" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">1 c. milk</span><br style="background-color: white;" /><span style="background-color: white;"> 5 tbsp. flour</span><br style="background-color: white;" /><span style="background-color: white;"> 1 c. butter</span><br style="background-color: white;" /><span style="background-color: white;"> 1 c. powdered sugar, sifted</span><br style="background-color: white;" /><span style="background-color: white;"> 1 tsp. vanilla</span><br style="background-color: white;" /><br style="background-color: white;" /><span style="background-color: white;">Combine milk and flour in saucepan and bring to boil over </span><span style="background-color: white;">medium heat stirring constantly.</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="background-color: white;">Cook until smooth and </span><span style="background-color: white;">thick.</span></span><br />
<span style="background-color: white;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Place in refrigerator until cooled.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="background-color: white;">Cream and beat </span><span style="background-color: white;">together butter, sugar and vanilla until fluffy.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="background-color: white;">Add </span><span style="background-color: white;">flour mixture and beat at high speed until very soft, light</span></span><br />
<span style="background-color: white;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; font-size: large;">and fluffy. (This may take 10 minutes on high speed to break up and distribute flou mixture throughout.)</span></span><br />
<span style="background-color: white;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Must be kept refrigerated.</span></span></span>Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-65691085345061687842015-12-24T13:59:00.000-08:002015-12-24T13:59:15.036-08:00Texas Sheet Cake - From Pioneer Woman<div style="background: rgb(255, 255, 255); border: 0px; color: #4e4e4e; font-family: 'Myriad Pro', 'Trebuchet MS', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
<em style="background: transparent; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">THE BEST CHOCOLATE SHEET CAKE. EVER.</em></div>
<div style="background: rgb(255, 255, 255); border: 0px; color: #4e4e4e; font-family: 'Myriad Pro', 'Trebuchet MS', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
CAKE:</div>
<ul style="background: rgb(255, 255, 255); border: 0px; color: #4e4e4e; font-family: 'Myriad Pro', 'Trebuchet MS', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 19.5px; margin: 0.4em 0px 1em; padding: 0px; vertical-align: baseline;">
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">2 cups all-purpose flour</li>
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">2 cups sugar</li>
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">¼ teaspoon salt</li>
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">4 heaping Tablespoons unsweetened baking cocoa</li>
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">2 sticks butter</li>
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">1 cup boiling water</li>
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">½ cup buttermilk <em style="background: transparent; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">(Or use this tip to make a buttermilk substitute: Place 1/2 Tablespoon white vinegar or lemon juice in a liquid measuring cup. Add enough regular milk to bring the liquid up to the 1/2 cup line. Let stand for 5 minutes, then use in the recipe.)</em></li>
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">2 large eggs, beaten</li>
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">1 teaspoon baking soda</li>
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">1 teaspoon vanilla</li>
</ul>
<div style="background: rgb(255, 255, 255); border: 0px; color: #4e4e4e; font-family: 'Myriad Pro', 'Trebuchet MS', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
FROSTING:<img alt="chocolate-sheet-cake-2" class="size-thumbnail wp-image-2022 alignright" data-pin-nopin="true" src="http://jolenewest.files.wordpress.com/2012/07/chocolate-sheet-cake-2.jpg?w=150&h=99" style="background: transparent; border-radius: 4px; border: 0px; float: right; height: auto; margin: 4px 0px 4px 8px; max-width: 98%; padding: 3px; vertical-align: baseline; width: auto;" /></div>
<ul style="background: rgb(255, 255, 255); border: 0px; color: #4e4e4e; font-family: 'Myriad Pro', 'Trebuchet MS', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 19.5px; margin: 0.4em 0px 1em; padding: 0px; vertical-align: baseline;">
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">1 3/4 sticks butter</li>
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">4 heaping Tablespoons unsweetened baking cocoa</li>
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">6 Tablespoons milk</li>
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">1 teaspoon vanilla</li>
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">1 pound (minus 1/2 cup) powdered sugar (about 3 to 3 1/4 cups)</li>
<li style="background: transparent; border: 0px; list-style-position: outside; margin: 0px 0px 0px 2.5em; padding: 0px; vertical-align: baseline;">1/2 cup finely chopped pecans or walnuts, optional (Jane did not use nuts in her frosting and it was great…so if you don’t like nuts, leave them out!)</li>
</ul>
<div style="background: rgb(255, 255, 255); border: 0px; color: #4e4e4e; font-family: 'Myriad Pro', 'Trebuchet MS', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
In a large mixing bowl, combine flour, sugar, and salt.</div>
<div style="background: rgb(255, 255, 255); border: 0px; color: #4e4e4e; font-family: 'Myriad Pro', 'Trebuchet MS', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
Melt butter in a saucepan and add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.</div>
<div style="background: rgb(255, 255, 255); border: 0px; color: #4e4e4e; font-family: 'Myriad Pro', 'Trebuchet MS', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into 13 x 18″ sheet cake pan and bake at 350 degrees for 20 minutes (if using a 10 x 15″ jelly roll pan, you may need to bake 22 to 23 minutes). <em style="background: transparent; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">NOTE: I greased my pan, but you’ll note that the Pioneer Woman’s recipe doesn’t say to do that, you be the judge.</em></div>
<div style="background: rgb(255, 255, 255); border: 0px; color: #4e4e4e; font-family: 'Myriad Pro', 'Trebuchet MS', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
While cake is baking, make the icing. If using nuts (<em style="background: transparent; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">I never use nuts in this recipe</strong></em>), chop them finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the nuts, stir together, and pour over warm cake. <em style="background: transparent; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">(NOTE: if you follow these directions, you’ll notice your frosting is still a little lumpy. To make frosting really nice and smooth, just simply cook the frosting several minutes longer over low heat, stirring until the mixture is smooth. Another option if you decide to use nuts is to leave them out of the frosting mixture and sprinkle them on top of the icing instead). </em>If you made your cake in a 13 x 18″ pan, pour on all the frosting–you may need to spread it a little so it covers the entire cake; if your cake is in a 10 x 15″ pan, just pour enough frosting on to cover the surface of the cake without going over the edges of the pan. You’ll probably have about 1/2 to 2/3 cup of frosting left over (save for another desert).</div>
<div style="background: rgb(255, 255, 255); border: 0px; color: #4e4e4e; font-family: 'Myriad Pro', 'Trebuchet MS', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
You can let the frosting cool and set before cutting into squares if you want, or cut into squares while it’s still warm and dig in! The frosting will start setting in about a half hour, but it needs between 1 and 2 hours to set more firmly; at 2 hours, it should be nice and firm.</div>
Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-79525144565247308022015-11-24T16:14:00.002-08:002015-11-24T16:15:33.171-08:00Cranberry Salsa<div class="MsoNoSpacing">
1- 12oz. bag cranberries<o:p></o:p></div>
<div class="MsoNoSpacing">
¼ to ½ C sugar<o:p></o:p></div>
<div class="MsoNoSpacing">
Juice from ½ lime<o:p></o:p></div>
<div class="MsoNoSpacing">
1 jalapeno (for mild salsa, remove seeds/ribs)<o:p></o:p></div>
<div class="MsoNoSpacing">
3-5 green onions (or ¼ small onion chopped finely)<o:p></o:p></div>
<div class="MsoNoSpacing">
½ bunch cilantro<o:p></o:p></div>
<div class="MsoNoSpacing">
Dash of salt & black pepper<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<i>Optional: garlic powder / onion powder to taste</i><o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Chop cranberries finely in food processor.<o:p></o:p></div>
<div class="MsoNoSpacing">
Mix in sugar and lime juice. <o:p></o:p></div>
<div class="MsoNoSpacing">
Finely chop jalapeno, onion and cilantro and add to
cranberry mixture. <o:p></o:p></div>
<div class="MsoNoSpacing">
Adjust to taste by adding more onions, sugar, salt, lime,
cilantro, etc. <o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Store refrigerated in an airtight container and use
within about a week.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<br />
<div class="MsoNoSpacing">
<i>Salsa is good when fresh, but better if it has a few
hours to blend the flavors and for the sugar /lime to break down the berries a
bit.</i><o:p></o:p></div>
Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-10295773947777529772014-12-24T08:22:00.001-08:002014-12-24T08:24:34.743-08:00Blackberry Swirl Pie - From Sharon<span data-ft="{"tn":"K"}" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span class="UFICommentBody" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0" style="background-color: white;"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.0.$end:0:$4:0">1 rolled refrigerated unbaked pie crust</span></span><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><br data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$1:0" /><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$2:0">1 cup sour cream</span><br data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$3:0" /><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$4:0">3/4 cup sugar</span><br data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$5:0" /><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$6:0">3 Tbsp. flour</span><br data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$7:0" /><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$8:0">1/8 tsp salt</span><br data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$9:0" /><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$10:0">3 cups fresh blackberries or 1 (16-oz.) pkg. frozen blackberries (I used frozen loganberries)</span><br data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$11:0" /><br data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$13:0" /><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$14:0">Preheat oven to 450. </span></span></span></span></span><br />
<span style="background-color: white;"><span data-ft="{"tn":"K"}" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span class="UFICommentBody" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$14:0"><br /></span></span></span></span></span>
<span data-ft="{"tn":"K"}" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span class="UFICommentBody" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$14:0">Let frozen berries stand at room temperature for 15 minutes. </span></span></span></span></span></span><br />
<span style="background-color: white;"><span data-ft="{"tn":"K"}" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span class="UFICommentBody" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$14:0"><br /></span></span></span></span></span>
<span data-ft="{"tn":"K"}" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span class="UFICommentBody" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$14:0">Meanwhile, prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 minutes more or until lightly browned. Cool on wire rack. </span></span></span></span></span></span><br />
<span style="background-color: white;"><span data-ft="{"tn":"K"}" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span class="UFICommentBody" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$14:0"><br /></span></span></span></span></span>
<span data-ft="{"tn":"K"}" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span class="UFICommentBody" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$14:0">Reduce oven to 350.</span><br data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$15:0" /><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$16:0"><br /></span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span class="UFICommentBody" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$16:0" style="background-color: white;">In a bowl, combine sour cream, sugar, flour, and salt. Add berries and gently stir to combine. Spoon into pre-baked crust. To prevent over-browning, cover edge of pie with foil. </span></span></span></span></span><br />
<span style="background-color: white;"><span data-ft="{"tn":"K"}" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span class="UFICommentBody" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$16:0"><br /></span></span></span></span></span>
<span data-ft="{"tn":"K"}" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span class="UFICommentBody" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$16:0">Bake 25 minutes (50 minutes for frozen berries). </span></span></span></span></span></span><br />
<span style="background-color: white;"><span data-ft="{"tn":"K"}" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span class="UFICommentBody" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$16:0"><br /></span></span></span></span></span>
<span data-ft="{"tn":"K"}" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span class="UFICommentBody" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$16:0">Remove foil. Bake 20 minutes more or until filling is bubbly and appears set (some berries will "pop" up to surface). </span></span></span></span></span></span><br />
<span style="background-color: white;"><span data-ft="{"tn":"K"}" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span class="UFICommentBody" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$16:0"><br /></span></span></span></span></span>
<span data-ft="{"tn":"K"}" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span class="UFICommentBody" data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".2i.1:3:1:$comment847143732011507_847343008658246:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$16:0">Cool on wire rack for 2 hours. Serve or cover and refrigerate.</span></span></span></span></span></span>Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-58151336986509789332013-01-07T06:51:00.000-08:002013-01-07T06:51:32.649-08:00Banana Nut BreadMy favorite Banana Bread recipe!<br />
<br />
1/2 C oil<br />
1 C sugar<br />
2 eggs, beaten<br />
3 ripe bananas, mashed<br />
2 C flour<br />
1 tsp baking soda<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
3 Tbsp milk<br />
1/2 tsp vanilla<br />
1/2 C chopped nuts<br />
<br />
Beat oil & sugar together. Add eggs & banana pulp and beat well. Add sifted dry ingredients, milk & vanilla. Mix well & stir in nuts. Pour into greased & floured loaf pan. Bake at 350 for about 1 hour. Cool. Makes 1 loaf.Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-46474206309944875672013-01-07T06:45:00.000-08:002013-01-07T06:45:30.670-08:00Blonde Brownies(Chewy Butterscotch Flavor)<br />
<br />
1/4 C Butter or Margarine, melted<br />
1 C light brown sugar<br />
1 egg<br />
1/2 tsp vanilla<br />
3/4 C flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1/2 C coarsely chopped nuts<br />
<br />
Add butter to brown sugar until well-blended. Add egg & vanilla and mix well. Stir in dry ingredients, then add nuts. Spread in a well buttered 8"X8" pan. Bake at 350 for about 25 minutes. Cool in pan on cake rack. Cut into 2" squares. Makes 16.Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-56921469247850435392012-02-15T06:39:00.000-08:002012-06-07T05:49:56.007-07:00Crunchy Almond-Cinnamon GranolaThis is VERY yummy dry by-the-handful or as a cereal with milk.<br />
<br />
5-1/2 C. Oats (I used regular old fashioned, but quick would probably still work fine)<br />
1-1/2 C. sliced almonds<br />
1 C. Sugar<br />
1/2 tsp salt<br />
2 Tbs whole wheat flour<br />
1 tsp Cinnamon (add more if you like it stronger - I just like a little)<br />
2/3 C. dry milk<br />
1 Tbs vanilla<br />
6 Tbs oil (3oz.)<br />
18 Tbs water (9oz. OR 1 C. + 2 Tbs)<br />
<br />
Preheat oven to 350.<br />
Mix all dry ingredients in a LARGE bowl.<br />
Mix together wet ingredients (vanilla, oil, water). <br />
Add wet ingredients to dry & stir until well-combined. - Will be somewhat clumpy.<br />
Crumble onto greased baking sheets. - Separate between at least 2 so they wall dry/cook quicker.<br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">Baking time WILL vary. - Check & stir every 8-15 minutes.</span><br />
Granola is done when evenly dried & toasted.<br />
<br />
*If you want to add dried fruit (dried cranberries, cherries, banana chips, raisins, etc.), keep separate & mix when ready to eat. If mixed, granola will absorb the moisture & be less crunchy.<br />
<br />
<span style="color: yellow; font-size: large;">This last time I made this, I kept the almonds and stirred them in after mixing, before baking. I prefer them mixed in & clumped with the oats.</span><br />
Store in an air-tight container.Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-77694786400159157682011-12-24T14:14:00.000-08:002011-12-24T14:19:22.161-08:00Keech Egg NogSorry People...No Rum in this one. <br />
<br />
Also, this is NOT a thick beverage. It ends up more like a thinner, foamy, creamy milkshake. It is as close as I've actually come to a REAL recipe for my MIL's Egg Nog, so I'm writing it down. This way, I can re-create it again, along with anyone else who loves this style of Egg Nog.<br />
<br />
8 eggs, separated<br />
2/3 C sugar<br />
4 C milk (whole or 2%)<br />
2 C half & half<br />
1-1/2 Tbs vanilla<br />
2 C heavy whipping cream<br />
cinnamon to taste<br />
nutmeg to taste<br />
dash of salt<br />
<br />
Beat egg yolks until thick & lemon colored. Gradually beat in sugar. Stir in milk, half & half, and vanilla.<br />
<br />
Whip cream until light & fluffy. Whisk into egg yolk mixture.<br />
<br />
Add a dash of salt to egg whites & beat until they stand in peaks. Fold into egg mixture.<br />
<br />
Add cinnamon & nutmeg to taste. Add more sugar to taste. Enjoy!<br />
<br />
<em>Any of the dairy measuremnts can be adjusted, but the total should be about 8 cups - i.e. 6 cups of milk & 2 of cream if you omit the half & half.</em>Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-24023313874389336322011-08-31T07:20:00.000-07:002011-08-31T07:20:50.724-07:00Cookie Dough TrufflesThis is the next recipe I want to try.<br />
<br />
<img alt="" class="alignnone size-full wp-image-1980" height="515" src="http://www.loveandoliveoil.com/wp-content/uploads/2010/01/cookiedoughtruffles_1.jpg" title="Chocolate Chip Cookie Dough Truffles" width="450" /><br />
<a href="http://www.loveandoliveoil.com/2010/01/chocolate-chip-cookie-dough-truffles.html">http://www.loveandoliveoil.com/2010/01/chocolate-chip-cookie-dough-truffles.html</a><br />
<br />
But, do I make them Just-Because? Or wait until I NEED something done on the Honey-Do List?Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-24870509887289392702010-09-21T06:42:00.000-07:002010-09-21T10:07:53.442-07:00Apple Brownies...Or Rather Apple Blondies2/3 c. butter, softened (10-2/3 Tbsp)<br />1-3/4 c. brown sugar<br />2 eggs<br />1 tsp vanilla<br />2 c. flour<br />1 tsp baking powder<br />1/4 tsp salt<br />1/3 c. chopped nuts<br />1 c. apples, peeled & chopped<br />1/3 c. raisins (optional - or use extra apple or nuts)<br /><br />Cream butter & brown sugar. Add eggs & vanilla and mix. Add dry ingredients & beat until mixture is smooth. Add apples, nuts & raisins and stir gently. Spread batter into greased 9"X13" pan and bake at 350 for 35-45 minutes. Allow to cool before cutting.Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com1tag:blogger.com,1999:blog-5777855332591363080.post-78191601761277611702010-09-16T11:05:00.000-07:002010-09-16T11:18:53.680-07:00Apple Bundt Cake<u>Cake Batter</u><br /><div>3 c. flour</div><div>3 tsp baking powder</div><div>1/2 tsp salt</div>2 c. sugar<br />1 c. oil<br />4 eggs<br />2-1/2 tsp vanilla<br />1/4 c. orange juice <em>(I used apple cider)</em><br />1 c. chopped nuts (optional)<br /><br /><u>Filling</u><br />2 c. apples (about 2 med.), peeled & diced<br />1 tsp cinnamon<br />1 Tbsp sugar<br /><br />Preheat oven to 350. Grease bundt pan & set aside.<br /><br />Mix flour, baking powder & salt. Set aside. Beat sugar, oil, eggs, vanilla & juice at high speed until well combined. Add dry ingredients. Mix until smooth. Fold in nuts. Prepare filling by combining apples, cinnamon & sugar in a bowl or plastic baggie.<br /><br />Place 1/3 of batter into prepared pan & top with 1/2 the apple filling. Continue layers ending with batter.<br /><br />Bake 50-60 minutes. Sprinkle with powdered sugar or top with icing after cooling slightly.Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-83379549282447525252010-08-16T13:44:00.000-07:002010-08-16T13:54:02.722-07:00Mexican Lettuce Wraps or Lettuce Tacos1lb ground beef or turkey<br />2 C. rice<br />2 C. water<br />1 can enchilada sauce<br />1 can cream of mushroom soup<br />1 can black beans, drained & rinsed<br />Shredded cheddar cheese<br /><br />Lettuce leaves, salsa, sour cream & additional cheese for building wraps<br /><br />Preheat oven to 350.<br /><br />Brown beef or turkey. Season with salt, pepper & garlic or onion powder. Drain meat. Add rice & cook, stirring continuously so rice does not burn. Add water, enchilada sauce & soup. Stir until well-mixed, then add black beans. Pour mixture into casserole dish, top with shredded cheese & bake for 45-55min or until rice is tender.<br /><br />Serve filling with lettuce leaves, salsa & sour cream.Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-52803171983406238152010-03-29T17:34:00.000-07:002010-03-29T18:09:24.397-07:00Microwave CaramelsI'll admit that I found a recipe online & tweaked it. Well, let's say I had to "fix it". My first attempt @ Microwave Caramels was a bit of a disaster. I mean, they tasted good, but ended up more like a Sugar Daddy. Definitely yummy, but way too hard to chew. I looked at some other recipes online to find out a better idea of how long they <em>should </em>take to cook. Well, I decided to give it another go, but cut WAY back on the cook time. They turned out FANTASTIC! I was thrilled. They came out delicious, soft & chewy. <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Mmmm</span>...this recipe is definitely a KEEPER!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454221204766517506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobufU7xcDQ9tjZ0MkrHUEnT07JBo78qlT0UA7Xe0s-D3AgzwiXrQcVROdijMq-VRU1UgqMGynEcCkmsLe0HxR8wrSS643NT_c-PNyEMCFexSfN4JEWa-RMUDknaG5kjngdxJ57c8y_b0/s400/100_4104.JPG" />1 C. Butter (2 sticks)<br />2-1/2 C. Brown Sugar<br />1 C. light corn syrup<br />1 (14oz) can sweetened condensed milk<br />1/4 tsp salt<br />1 C. chopped nuts (optional)<br /><br />Line a 12 X 7 X 2 inch pan with buttered aluminum foil. Set aside.<br /><br />Place butter in a large microwave-safe bowl. Microwave butter until melted.<br /><br />Stir in brown sugar, corn syrup, sweetened condensed milk & salt. Cover with plastic wrap, venting one corner. Microwave for 6 minutes. Mixture should be bubbly. Stir, recover & cook 3 more minutes.<br /><br />Uncover, stir well. Cook 3 more minutes. Stir again & cook 3 more minutes. Basically, the caramels have now cooked for a total of 15 minutes. If you want to check the consistency, drop a little into a bowl of ice water. If done, it should hold together when cooled, but still be chewy. If the mixture doesn't hold together, is too soft, or dissolves immediately...cook longer. I would <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">probably</span> only do 1-2 minutes at a time.<br /><br />When caramel mixture is cooked, stir in the nuts, and pour into the prepared pan. Allow the caramels to cool. Then cut into pieces and wrap in wax paper or plastic wrap.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454221195115385858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlsNl8Dlwth2eZ_xk75cN4epdANzcU950U4LkPyA25deFuP3CJVeV8wz4ZpzSL_iwl4XcGZSe3xWAAadPXiBU6k5xcxOFSqlGpXyFsMq-ocZpcQx6WO7L3OvSVTW_oMKCzuTsqxLQKb8/s400/100_4103.JPG" />Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-63900800068330746072010-03-21T19:28:00.000-07:002010-03-29T18:10:57.277-07:00Chocolate Marble Gooey Butter Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjia_89QpEUlbNwhgYI0f4qK99wzgmo1YjZvwNxhAPZs9GNyqIXwfESTfKHz9y-HtWYAfwPmLOEPQjSFcHuzuDlerqLfmf0sFG9NSCZScrft86RtHOeGJgOv_KoOzDKRZLmsMKrQv-AKxc/s1600/100_3818.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454228068134472642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjia_89QpEUlbNwhgYI0f4qK99wzgmo1YjZvwNxhAPZs9GNyqIXwfESTfKHz9y-HtWYAfwPmLOEPQjSFcHuzuDlerqLfmf0sFG9NSCZScrft86RtHOeGJgOv_KoOzDKRZLmsMKrQv-AKxc/s400/100_3818.JPG" /></a>Recipe from: The Cake Mix Doctor<br /><br /><u>Crust</u><br />1pk (18.25oz) plain yellow cake mix<br />8 Tbs (1 stick) butter, melted<br />1 large egg<br /><br /><u>Filling</u><br />8oz. cream cheese, softened<br />2 large eggs<br />1 tsp vanilla extract<br />8 Tbs (1 stick) butter, melted<br />3-3/4 C. confectioner's sugar, sifted<br />1 C. (6oz) semisweet chocolate chips<br /><br />Preheat oven to 350. Set aside an un-greased 9"X13" baking pan.<br /><br />For the crust, place cake mix, butter & egg into a large mixing bowl. Blend well with electric mixer. Scrape sides. Batter should come together into a ball. With your fingertips, pat the batter evenly into the bottom of the pan. Set aside.<br /><br />For the filling, place cream cheese into same bowl used for crust (no need to clean bowl or beaters), and blend on low until fluffy. Add eggs, vanilla and butter, then blend at medium for 1 minute. Add confectioner's sugar & blend until well combined, scraping down sides as necessary.<br /><br />Melt the chocolate chips in a small saucepan over low heat, stirring until melted. (OR melt in microwave stirring after every 30 seconds until smooth & melted). Measure out 1 cup of the cream cheese filling, and fold it into the chocolate mixture, stirring so the batter becomes well combined. Set aside.<br /><br />Pour the reamining cream cheese filling onto crust, and spread out evenly to edges. Drop spoonfuls of chocolate batter over the top of the filling. Swirl them with a dinner knife, so the top has a marbled effect. Be careful not to cut through the crust.<br /><br />Bake cake until it is well browned, but the center still jiggles when you shake the pan. About 45-47 minutes. Remove from oven & cool on wire rack 30 minutes. Cut into squares & serve.<br /><br />Store this cake covered in aluminum foil at room temperature for up to 4 days, or in the refridgerator for a week. Or, freeze wrapped in foil for up to 6 months. Thaw cake overnight in refrigerator before serving.<br /><br /><strong><em><span style="font-size:130%;">This cake is great warm, but very gooey when hot/warm, and you have to eat it with a fork. I prefer to make it ahead of time & serve @ room temperature, because it has more of a brownie texture - A VERY decadent, gooey brownie. ENJOY! This is a Great cake.</span></em></strong>Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-41619287180179276382009-12-16T13:57:00.000-08:002009-12-16T14:16:43.450-08:00Butterscotch RollsThis is the yummiest pull-apart recipe ever. My mom has made these forever, and my kids love them. They call them "Sticky Buns" and ask for them frequently.<br /><br />1 C. butter<br />1 C. brown sugar<br />1 pkg cook-and-serve butterscotch pudding mix<br />Rhodes Rolls (36ct) or equivalent - Meijer has a good brand of frozen yeast rolls<br /><u><em>Optional</em></u><br /><em>Chopped nuts or pecan halves</em><br /><em>cinnamon</em><br /><em></em><br />Melt butter in microwave. Add brown sugar & heat until sugar is almost dissolved. Spray 2 bundt pans with nonstick spray. Divide rolls between the pans (18-20 fills a pan). Add nuts to rolls in pan, if desired. Pour 1/2 brown sugar mixture over rolls in each pan. Sprinkle pudding mix over brown sugar & rolls (1/2 each pan). Put into oven & allow to rise overnight.<br /><br />Remove rolls from oven and preheat oven to 350. Poke rolls so they fit into pan. Bake for 18-25 minutes until cooked through. While warm, turn pans upside-down onto a plate to remove rolls.Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com1tag:blogger.com,1999:blog-5777855332591363080.post-24967269346894843642009-10-13T06:50:00.000-07:002009-10-13T06:54:37.234-07:00Veggie CakesRecipe from: <a href="http://dietbites.com/">http://dietbites.com</a><br /><br /><em><span style="font-size:85%;">Begin by grating up an assortment of your favorite vegetables. Examples include: carrots, mushrooms, squash, bell pepper, onion, corn, cabbage, broccoli, cauliflower, pinched spinach, cooked drained beans, potatoes. Be sure to use clean vegetables, and to drain your vegetables. Water tends to create splattering in the pan while cooking.<br /></span></em><br />3 cups of grated vegetables<br />2 egg whites<br />salt & pepper to personal taste<br />dash or two of your favorite seasoning - totally optional<br />2 Tablespoons of white OR wheat flour<br />non stick cooking spray<br /><br />Spray a skillet with the cooking spray and while it heats, mix the vegetable cakes in a bowl.<br /><br />Form flat little patties and carefully place into the pan.<br /><br />Cook until golden on one side before flipping, then turn and cook on the other side until golden brown. Be careful not to disturb your patties as they cook because they are very fragile.<br /><br />Serve with low-fat dip or dressing for dipping.<br /><br />Calorie Count: Without the dressing, using these veggies - mushrooms, squash, bell pepper, onion, carrots, cabbage & asparagus, the recipe contains 125 calories. Yes, that's for the ENTIRE recipe which makes a very nice size plate of vegetable treats.<br /><br />Adding potatoes and corn will up your calorie count.Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-41775086673572115432009-10-07T12:14:00.000-07:002009-10-07T12:26:06.666-07:00Crispy BAKED Tortilla Bowls8 or 10 inch tortillas (I like 8" Whole Wheat)<br />Aluminum foil<br />Pam or Canola spray<br /><br />Preheat oven to 400. <br /><br />Make a ring out of foil & place it on a cookie sheet. Heat tortilla in microwave about 15-30 seconds, to soften. Spray both sides with spray & put on top of foil ring. Press down in center to form a shallow bowl. Bake at 400 for about 8-15 minutes. Watch them. Turn if necessary to brown evenly. Remove from oven & allow to cool before filling. They will continue to crisp a little as they cool.<br /><br />For taco salad, fill with lettuce, tomatoes, taco meat or salsa chicken, beans, etc.Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-61672836274383600712009-10-07T11:57:00.000-07:002009-10-07T12:05:47.846-07:00Whole Wheat Crepes1 cup low-fat milk<br />3/4 cups whole wheat flour<br />1 large egg<br />1 additional egg white<br />1 Tbs sugar (optional)<br /><br />In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam. Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be quite thin. Add more milk as neccessary. <em><span style="color:#3366ff;">(I think I tripled the batch and did have to thin it a little)</span></em><br /><br />Heat a lightly-greased medium skillet or crepe pan over medium heat. The pan is ready when a drop of water dropped in the pan dances on the surface.<br /><br />For each crepe, use 3 Tablespoons of batter. Immediately swirl the pan gently to distribute the batter in a very thin layer. Cook the crepe until the surface appears dry -- about 1 minute. Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.<br /><br />Fill crepes with you favorite filling. Roll and enjoy! <span style="color:#3366ff;"><strong>I love them with a little Nutella & strawberries or bananas.</strong></span><br /><br />(from <a href="http://www.mrbreakfast.com/superdisplay.asp?recipeid=1156">http://www.mrbreakfast.com/superdisplay.asp?recipeid=1156</a>)Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-64251406545528462312009-10-07T11:46:00.000-07:002009-10-07T11:57:28.371-07:00Slow Cooker Salsa Chicken2 lb. boneless, skinless chicken breasts (or thighs)<br />Favorite Jar Salsa<br /><br />Spray crockpot with nonstick spray. Pour in a little of the salsa into the bottom of the crockpot. Add chicken & pour more salsa over top. (About 1/2 jar) Cover & cook on low 5-6 hours. Remove chicken & shred or cut into chunks. Remove some of the liquid from crockpot & add chicken to the liquid left in crockpot. If desired, thicken suace with cornstarch (dissolved in a little water).<br /><br />Serve chicken with tortillas or taco shells, along with desired taco toppings (lettuce, tomato, cheese, salsa, sour cream, etc.). Use as a filling for chicken enchiladas. OR, bake a tortilla (sprayed on both sides with spray) until crispy.Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-47523354796298577532009-09-21T13:19:00.001-07:002009-09-21T13:30:33.728-07:00Salsa Chicken Quesadillas / Tacos8 oz. Cooked chicken<br />1/4 - 1/2 c. salsa<br />2 oz. shredded cheese<br />2 whole wheat flour tortillas (8" or 10")<br /><br />Preheat broiler.<br /><br />Shred chicken into pieces and put into a microwave-safe bowl. Pour salsa over chicken, cover & microwave until hot. Stir to coat chicken, adding more salsa if needed.<br /><br />Spray tortillas with non-stick spray. Put spray-side down on cookie sheet & spread 1oz of cheese on each. Put under broiler to melt cheese. Spread half of salsa chicken mixture on each tortilla & fold over. Put back under broiler to crisp tortilla. (ONLY 1-2 minutes - Watch carefully, it goes quick.) Flip over & crisp other side. Let cool for a minute then cut into 2-3 wedges. Serve with a salad.<br /><br />2 ServingsMidwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-73140550967352505252009-09-21T13:11:00.000-07:002009-10-07T12:25:04.210-07:00Easy Crockpot Chicken1-2 lbs frozen chicken breast<br />1 c. chicken broth<br />1 pkt Italian dressing seasoning mix<br /><br />Pour broth in crockpot & mix in dressing mix. Add chicken, turn to coat. Cover & cook on low 6-7 hours. If using raw chicken, cook on low 4 hours. Thicken broth, if desired for gravy/sauce.<br /><br />Use leftovers for salsa chicken tacos or quesadillas. Slice for sandwiches or put on salad.Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-91716190047325106972009-08-07T15:20:00.000-07:002009-08-07T10:27:23.153-07:00Cabbage Rolls DE-CONSTRUCTED or Stuffed Cabbage UN-StuffedIngredients<br /><br />1# ground turkey<br />1# ground beef<br />2 eggs<br />1/4-1/2 c. milk<br />1/2-3/4 c. oats<br />1 pkg meatloaf seasoning mix<br />(OR Meatloaf mixture of your choice)<br /><br />1 (28oz) can tomato puree<br />3 tsp paprika<br />1 tsp garlic powder<br />1 tsp onion powder<br />1/2 tsp seasoned salt<br />2 Tbs brown sugar<br />1 bag shredded Coleslaw mix<br /><br />Preheat oven to 375.<br /><br />Mix first 6 ingredients until combined. Form into small loaves; place into a casserole dish, leaving a little space around each.<br /><br />Mix tomato, paprika, onion & garlic powder, seasoned salt & brown sugar. Add salt & pepper to taste. Stir in shredded <span class="blsp-spelling-error" id="SPELLING_ERROR_1">cole</span> slaw <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">until</span> coated. Spread cabbage tomato mixture over the meat loaves. Bake for about 1 hour to 1 hour 20 minutes until meat is cooked completely.Midwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-20833522743874500962009-08-07T12:07:00.000-07:002009-08-07T12:15:35.266-07:00Mexican Chicken SoupRecipe from: Quick & Easy Diabetic Recipes<br /><br />Ingredients<br />5 c. fat-free, low-sodium chicken broth<br />1-1/2 c. bottled thick & chunky salsa<br />1 (9oz) pkg frozen, diced cooked chicken breast, thawed<br />1 c. rinsed, drained no-salt added canned black beans<br />1 c. uncooked instant rice<br />1/4 c. chopped fresh cilantro<br />2 Tbs fresh lime juice<br />3/4 c. coarsely crushed low-fat baked tortilla chips<br /><br />Bring broth & salsa to boil over high heat. Add chicken, beans & rice; cover, reduce heat to low & cook 5 minutes or until rice is tender. Remove from heat & stir in cilantro & lime juice.<br /><br />Spoon soup evenly into bowls. Sprinkle each with 2 Tbs chips.<br /><br />Servings: 6<br />Serving size: 2 c.<br />Calories (g) - 245<br />Fat (g) - 3.6<br />Carbohydrates (g) - 26.5<br />Fiber (g) - 2.5<br />Protein (g) - 25.6<br />Sodium (mg) - 816<br />Exchanges - 1-1/2 starch / 3 very lean meatMidwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0tag:blogger.com,1999:blog-5777855332591363080.post-66656211136326589752009-08-07T11:58:00.000-07:002009-08-07T12:06:43.351-07:00Waldorf PilafRecipe from: Quick & Easy Diabetic Recipes<br /><br />Ingredients<br />1-1/2 c. fat-free, less-sodium chicken broth<br />1/2 c. apple juice<br />1/2 c. chopped celery<br />1/4 c. chopped onion<br />1 (6.2oz) pkg fast-cooking recipe long grain wild rice (such as Uncle Ben's)<br />3/4 c. finely chopped apple<br />1/3 c. chopped pecans, toasted<br />3 Tbs chopped fresh parsley<br /><br />Combine first 4 ingredients & 1 Tbs seasoning from seasoning packet in a saucepan; discard remaining seasoning.<br /><br />Bring to a boil; add rice. Cover, reduce heat & simmer 5 minutes or until liquid is absorbed & rice is tender.<br /><br />Remove rice mixture from heat; stir in apple, pecans & parsley.<br /><br />Servings: 10<br />Serving size: 1/2 c.<br />Calories (g) - 100<br />Fat (g) - 3.0<br />Carbohydrates (g) - 16.6<br />Fiber (g) - 1.1<br />Protein (g) - 2.7<br />Sodium (mg) - 163<br />Exchanges - 1 starch / 1/2 fatMidwest Keechhttp://www.blogger.com/profile/15311768827702582005noreply@blogger.com0