tag:blogger.com,1999:blog-67420324724390507312024-03-05T19:44:01.344-06:00cup-a cup-aA cup-a this, a cup-a that, a spoonful of this, a taste of that – from my home to yours.Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.comBlogger204115tag:blogger.com,1999:blog-6742032472439050731.post-10685223737671656382017-02-20T08:52:00.004-06:002017-02-20T08:52:54.281-06:00Sautéed Cauliflower: Our Unexpected Crave<div dir="ltr" style="text-align: left;" trbidi="on">
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Y'all, an unexpected thing happened to our family this winter. We fell in love with cauliflower. I have always liked it, but never would I have thought that the words *<i>cauliflower* </i>and *<i>crave*</i> would be used in the same sentence. But now, I crave it, and it shows up on the grocery list every week.<br />
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Here's how it happened: I was making the <a href="http://wee-eats.com/2014/06/12/creamy-cauliflower-soup-without-cream/" target="_blank">Cauliflower Soup </a>that my friend Lindsey had been raving about. It is a creamy (from the veggies, not milk) blended soup with bits of roasted cauliflower nestled on top as a garnish. As I was sautéing the garnish, we tested one to check for doneness and flavor and then we started nibbling. I swiftly went back to the refrigerator to cut up some more to add to the pan because it was clear none was going to make it to the soup. We ended up loving the garnish even more than the soup. (Though the soup is a winner.)<br />
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As we were chomping, we recalled a time we went with friends to the <a href="https://www.mstreetnashville.com/tavern/" target="_blank">Tavern</a> in midtown and got a buffalo cauliflower appetizer that was incredible. It made me think about dipping them in some buffalo sauce. The next time we sautéed cauliflower we tried it and it was yummy- especially to my guys.<br />
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Now sautéed cauliflower has become a main dish, a side dish, and a snack at our house. This week we made brown rice bowls layered with sautéed cauliflower and roasted kale, and rotisserie chicken with a drizzle of buffalo sauce and crumbles of blue cheese.<br />
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<u>Herb Salted Cauliflower (Roasted or Sautéed)</u><br />
<i>You can oven roast or sauté depending on the time you have and amount of cauliflower you are making.</i><br />
<i>If you are making a bunch (a large head or more) you might rather roast on a baking sheet.</i><br />
<i>If you need it faster, you might choose sautéing in a frying pan</i>.<br />
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Wash and chop cauliflower into small pieces. Toss in a drizzle of olive oil. Sprinkle with herb salt, or coarse salt and some dried rosemary and/or basil. <br />
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<u>For sautéing</u>- place in a pan on medium high heat and stir occasionally until tender, transparent and the edges are golden. Sprinkle with salt or herb salt.<br />
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<u>If roasting</u>- place on rimmed baking sheet and cook at 375˚ for 20-30 minutes, stirring a few times here and there. Remove from oven when cauliflower is tender, transparent and the edges are golden. Sprinkle with salt or herb salt.<br />
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Let this simple, nutrient-packed, savory treat inspire your next meal! </div>
Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.com0tag:blogger.com,1999:blog-6742032472439050731.post-52562973878012722822017-01-13T10:12:00.004-06:002017-01-15T17:50:02.517-06:00 Celebrating MLK Day (Chocolate Cake with Buttercream Frosting)<div dir="ltr" style="text-align: left;" trbidi="on">
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<u style="font-size: medium;">January is one of my favorite months.</u><br />
<span style="font-size: small;">It's marked by: </span><br />
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*New calendars-functional ones & pretty ones<o:p></o:p></div>
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*Goal setting<o:p></o:p></div>
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*The winter days start their swing towards more daylight in our part of the world (These short days are brutal.)<o:p></o:p></div>
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*Sweaters, scarves, layers<o:p></o:p></div>
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*Warm beverages<o:p></o:p></div>
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*Starting a new year- a clean slate (I love marking things off a list, so to mark an entire year off feels pretty great! Especially tough ones like 2016.)</div>
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*MLK holiday<o:p></o:p><br />
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I always relish honoring Dr. King and all those who have<i> </i>boldly and sacrificially fought with truth and peace for equity* (see footnote for more on equity) for all people <o:p></o:p><i>and continue to.</i></div>
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In our home we always seek to celebrate MLK Day with some type of reading/reflecting/commemoration/dreaming. We sometimes listen to/watch the <a href="http://www.teachertube.com/video/mlk-i-have-a-dream-speech-20916" target="_blank">"I Have a Dream"</a> Speech, or watch a racial justice focused film. If you haven't watched <a href="https://www.nytimes.com/2017/01/10/us/politics/obama-farewell-address-speech.html?_r=0" target="_blank">President Obama's Farewell Speech</a>, it would be a good pick. And we always make an “integrated” birthday dessert- usually some combination of chocolate and vanilla. Here are a <a href="https://www.blogger.com/blogger.g?blogID=6742032472439050731#editor/target=post;postID=3064865577745227966;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=2;src=postname" target="_blank">couple </a>of our past <a href="https://www.blogger.com/blogger.g?blogID=6742032472439050731#editor/target=post;postID=7901219324764672487;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname" target="_blank">celebrations. </a><o:p></o:p></div>
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Here's a favorite. </div>
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It’s Ina Garten’s Beatty’s Chocolate Cake recipe that my friend Jennifer recommended to me. What a<br />
lovely cake. (It is one of the many chocolate cake recipes from Ina, the Barefoot Contessa). It's moist, with a nice body. [<span style="font-size: 16px;">Read more at: <a href="http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe.html?oc=linkback">http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe.html?oc=linkback</a>]</span></div>
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Her recipe is topped with a whipped mocha frosting that is silky and delicious. I decided for the MLK cake to top it with vanilla almond buttercream frosting instead so that it was white and black.<br />
[I made it with butter and coconut oil.] If you use Refined Coconut Oil (like the Crisco brand Coconut Oil) it doesn't taste coconut-y.<br />
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And the fun part was making these toppers. </div>
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The inspiration for the chocolate flower toppers was from <a href="http://www.pbs.org/food/shows/great-british-baking-show/" target="_blank">The Great British Baking Show</a>. They made these on an episode and my girls and I were enamored. They look so impressive to be so simple to make! You really should try making them. I haven't tried other shapes but you could really have some fun with this! <o:p></o:p></div>
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<a href="https://drive.google.com/file/d/0BybUsXNqCjJ6WWxyeXVNY0RBa1k/view?usp=sharing" target="_blank"><b>Beatty's Chocolate Cake</b> <span style="mso-spacerun: yes;"> </span>by Ina Garten</a></div>
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<u>Chocolate Cake</u>: </div>
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Butter or cooking spray for coating pans<br />
1 3/4 cups all-purpose flour, plus more for pans<br />
2 cups sugar<br />
3/4 cups good cocoa powder<br />
2 tsp. baking soda<br />
1 tsp. baking powder<br />
1 tsp. kosher salt<br />
1 cup buttermilk, shaken<br />
1/2 cup vegetable oil<br />
2 extra-large eggs, at room temperature<br />
1 teaspoon pure vanilla extract<br />
1 cup freshly brewed hot coffee<o:p></o:p></div>
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<u>Vanilla Buttercream Frosting</u><br />
<i>makes more than enough, but better too much than not enough! </i><br />
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2 sticks butter, softened (or 1 stick butter & 1/2 cup unrefined coconut oil or crisco for whiter, t<span style="font-family: inherit; font-size: small;">hicker frosting)</span></div>
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<span style="font-family: inherit;">a couple of pinches of salt<br /><span style="box-sizing: border-box;">1 </span><span style="box-sizing: border-box;">(32-oz.) package powdered sugar</span></span><br />
<span style="font-family: inherit;"><span style="box-sizing: border-box;">6 </span><span style="box-sizing: border-box;">to 7 Tbsp. milk</span></span><br />
<span style="font-family: inherit;"><span style="box-sizing: border-box;">1 tablespoon</span> <span style="box-sizing: border-box;">vanilla extract- or I use 1 tsp. vanilla/1 tsp. almond extract</span></span></div>
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Preheat the oven to 350 degrees. <o:p></o:p></div>
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Butter and flour (or use Baker’s Joy to coat) 2 or 3 round cake pans -depending on what you have and like<br />
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Add the flour, sugar, cocoa, baking soda, baking powder, and salt into the
bowl of an electric mixer fitted with a paddle attachment and mix on low speed
until combined. In another bowl, combine the buttermilk, oil, eggs, and
vanilla. <o:p></o:p></div>
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With the mixer on low speed, slowly add the wet ingredients
to the dry. With mixer still on low, add the coffee and stir just to combine,
scraping the bottom of the bowl with a rubber spatula. Pour the batter into the
prepared pans and bake for 35 to 40 minutes, until a cake tester comes out
clean. <o:p></o:p></div>
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Cool in the pans for 30 minutes, then turn them out onto a
cooling rack and cool completely.<br />
Place 1 layer, flat side up, on a flat plate or cake pedestal. <o:p></o:p></div>
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<span style="font-family: inherit;"><u>For the frosting:</u></span><br />
<span style="font-family: inherit;">Beat butter and salt at medium speed with an electric mixer 1 to 2 minutes or until creamy.</span></div>
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<span style="font-family: inherit;">Gradually add powdered sugar alternately with spoons of milk, beating at low speed until blended and smooth after each addition. </span></div>
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<span style="font-family: inherit;">Stir in extract. Add milk or powdered sugar to arrive at desired thickness and texture. </span></div>
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<span style="font-family: inherit;">(You can make frosting while cake is in the oven. Keep on counter until cake is cooled- if you refrigerate it will harden and you will need to thaw before frosting cake.)</span></div>
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With a knife or offset spatula, spread the top with
frosting. Place the second layer on top, rounded side up, (i<span style="font-size: small;">f you made a third layer, repeat,) then </span><span style="font-size: 12pt;">spread the
frosting evenly on the top and sides of the cake. </span></div>
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<u>For chocolate decorations:</u></div>
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Melt a small amount of dipping chocolate (I like Ghirardelli the best) following instructions on the package for melting. Melt and stir to where it is smooth but not too runny.</div>
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using a spatula, spoon it into a plastic zip-top bag.</div>
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Lay a piece of waxed paper on the counter.<br />
Use scissors to clip a very small bottom corner off of the bag.</div>
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Quickly and gently let it pour in a looping formation. You may have to try it a few times to get the hang of it. I like to do a loop and then continue across from it and then start a new loop across from that, and so on, making 6 loops total, crossing in the middle to give it strength. </div>
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You can also draw on a piece of paper the design you want and place that under the waxed paper as a guide. </div>
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Once they solidify, transfer the wax paper to the refrigerator.<br />
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[<a href="https://www.dropbox.com/s/ik96b5cyyikp6l2/Chocolate%20movie.mov?dl=0" target="_blank">Here's</a> a little video Lucy and I made for you.]</div>
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Hoping you are having a great start to the new year and that you have a peaceful and meaningful (and delicious) MLK weekend. </div>
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<span style="font-family: "cambria";"><i>*footnote: </i>Equity and equality are related but distinct terms. One day in class, I was speaking about equity and a student asked, “Do you mean equality? Is that the same?” I said, "Well, equality is when people are given the equal amount of something or equal treatment, but equity goes beyond that and seeks to level the playing field- thus making people at a common level, or equal place. This requires more for some than others!" This graphic is the one I think most simply communicates this. </span><br />
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Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.com0tag:blogger.com,1999:blog-6742032472439050731.post-68274105123308034262016-10-05T17:42:00.001-05:002016-10-05T17:42:14.250-05:00Slumber Party Donuts <div dir="ltr" style="text-align: left;" trbidi="on">
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When I was a kid, we made these easy donuts every time we had a sleep-over! They are made from refrigerated biscuit dough. My mom always cooked them in Crisco- right in the big metal Crisco can. We always coated them in powdered sugar or cinnamon sugar. I have made them from time to time, but lately they have been the go-to when we have a sleep-over. We have been experimenting with different oil, temperature and toppings/glaze. I have tried making the dough from scratch and have had more fails than successes. </div>
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I was hoping to *perfect* simple donut-making before I posted them, but I decided to let go of perfection and post these. The best part is that they are inexpensive, super easy and so fun to get the family (or friends) involved. In a few minutes you can make dozens of donuts (and you never have to change out of your pajamas)!</div>
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<u><a href="https://drive.google.com/file/d/0BybUsXNqCjJ6QzBzMUYwbERiWU0/view?usp=sharing" target="_blank">Super Simple Homemade Donuts</a></u></div>
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4 pack of refrigerated biscuit dough</div>
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Coconut oil</div>
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Powdered Sugar</div>
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a little milk</div>
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Using a small circle cutter, cut out the middle of the biscuit (or a good cap to a bottle that has a nice clean edge). Depending on the diameter of your biscuit and the size of your circle cutter, you might need to pat out the biscuit dough a little bit with your hand. Set these aside, near the stove top. </div>
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In a deep (but not large) bowl, combine 2 cups or so of powdered sugar in a bowl with drops of water, drizzles at a time, stirring between until the glaze is the consistency desired- liquid but not too thin. </div>
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In a medium sized pot, scoop in enough coconut oil to make a 3 inch (or so) deep bath. Heat on medium high burner until simmering. (Don't let it get to a rolling boil.) </div>
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With a platter lined with several paper towels and a large slotted spoon or tongs in hand, begin gently sliding the dough into the hot oil. (You can put as many at a time in the oil as will fit, as long as they don't touch the sides of the pan or each other.) Let them cook a minute or two, but <b>watch closely! </b>Once you can tell that the underneath is becoming brown, it's time to flip. The second side is usually faster. Once you have cooked on both sides and they have browned, carefully lift them out of the oil and tap to leave behind excess oil. Then promptly place on the towel-lined plate. </div>
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Continue to cook more dough, carefully watching, turning and draining.</div>
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Have another person be the "glazer", where they dredge the donut through the glaze and flip to coat. After tapping off excess glaze, place on a drying rack on top of a baking sheet (lined with parchment paper for easy clean up). </div>
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OR you can shake in a paper sack filled with powdered sugar for Powdered Sugar donuts, or granulated sugar or cinnamon & sugar. </div>
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Get creative and try different things! We have tried sprinkling glazed donuts with sprinkles. We even used a syringe and piped them with raspberry jam. </div>
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You really can't go wrong. I just recommend you eat them immediately. They really don't taste great the next day, sadly. </div>
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<span style="text-align: left;">These are not fancy (by any means) but they are fun and cheap and tasty. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg991s7809A7Pwqwf-P21Y-_KS1aJlhraJFmqinUigT5fWrsZsr6fPvCbNqs9w76ME9D1YY7dUzfOjz2eJn559qkF2Qb7xzlAad6hLyhSSzm2ZvCdx-32x_H0wXpoNYEyHBB2fpt4o5D7Y/s1600/IMG_0607.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg991s7809A7Pwqwf-P21Y-_KS1aJlhraJFmqinUigT5fWrsZsr6fPvCbNqs9w76ME9D1YY7dUzfOjz2eJn559qkF2Qb7xzlAad6hLyhSSzm2ZvCdx-32x_H0wXpoNYEyHBB2fpt4o5D7Y/s320/IMG_0607.jpg" width="240" /></a><span style="text-align: left;">Nothing like THESE incredible creations! (</span><span style="text-align: left;">Nashville/Franklin has a local donut chain that re-defines donuts. Five Daughters Bakery serves the richest, most decadent, 100-layer croissant-donuts filled with amazingly buttery, sugary toppings. If you are local, or visiting Nashville, you should make the stop. I have only taken my kids one at a time because the cost is prohibitive <i>and they are over the top</i>.) </span></div>
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And <i>these</i> are photos from my FAILED and <i>messy </i>attempt<i> </i>at Old Fashioned from-scratch donuts. I am open to any tips you have to offer. I want to find a way to make quick, yet tasty, dense from-scratch donuts but after several fails I have returned to using biscuit dough and letting the experts do the rest!<br />
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So next time you have a slumber party, or a vacation, or have a craving for donuts, buy some refrigerated biscuit dough and whip up some donuts... and life-long memories while you're at it. </div>
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Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.com1tag:blogger.com,1999:blog-6742032472439050731.post-50336392613356013692016-09-10T11:28:00.000-05:002016-09-10T11:28:07.711-05:00Southwestern Chopped Kale Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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This summer my friend <a href="http://www.vintageflorals.com/" target="_blank">Melissa</a> and I met up with our families at the pool for an evening swim and were swapping summer salad recipes, because that is what we do when we get together. We are always looking for yummy, fresh, new recipes that can be simply done and made ahead. This one is a winner. She was inspired by a recipe from a blog but then she tweaked it so much, I think it is absolutely fair to call it her creation!<br />
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I have made it multiple times this summer and wanted to post it but haven't had/taken the time to get it written. But before the fresh corn is gone for the year, I knew I must post it. <br />
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The first time I made it, I was meeting my friend Jennifer and her kids at their community pool and I wanted to make a yummy salad that my kids and I could eat and that would be a treat for Jennifer too. So, I made it that morning instead of packing up sandwiches. When it was lunch break and we pulled out our food, I opened my container of salad and started chopping up an avocado to mix in. Two other mommas near us peered over and one said, "YUM! What is that? That looks good!" I told her what was in it and that it was my friend's creation that I was trying out for the first time. <br />
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I scooped up some on a little plate and handed it to this unknown pool lady for her to try. She gratefully accepted it. She gobbled it up and said she would try making it at home. <br />
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From --> friends swapping recipes at the pool --> to --> friends sharing salad at another pool --> to --> salad and recipe sharing with strangers --> and <a href="https://www.youtube.com/watch?v=x32bda3RLxY" target="_blank">so it goes</a>!<br />
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I loved that she was outgoing enough to inquire about the salad- it was fun to share a recipe and a taste test with pool strangers. (If you are reading this, kind lady at the Nolensville pool, I'm finally posting the recipe!)<br />
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This salad is versatile and one of the benefits of kale is that it is a sturdy green, and therefore can be made ahead of time! (Just stir in the avocado right before serving.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9z83PynjPKjiPr3Kx_dWtSKpqeJG5upUFLbkSN_abu7vLt8hCo1uAzBavQn9CAckuAciXOe-MpfHeS_mTMZ7YqvsG6MQITMO2cafD5IKWhne3iczVhxEXA1XPERtHBBMVce_fYEuxxdk/s1600/DSC_0113.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9z83PynjPKjiPr3Kx_dWtSKpqeJG5upUFLbkSN_abu7vLt8hCo1uAzBavQn9CAckuAciXOe-MpfHeS_mTMZ7YqvsG6MQITMO2cafD5IKWhne3iczVhxEXA1XPERtHBBMVce_fYEuxxdk/s400/DSC_0113.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">it just takes some chopping </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1leb1JV8T3FTu1pCJXG09OqORXdVigrAJ_HYOQ_vLG5vxb-64xeWjtouPhE3MJ6yikBVM4eEFXtmKLya1XFa8HYY4ESXjDO84hsK3oAipkF3M7Sl9f2TfONKopXRGWsJcXNILSomkxSI/s1600/DSC_0121.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1leb1JV8T3FTu1pCJXG09OqORXdVigrAJ_HYOQ_vLG5vxb-64xeWjtouPhE3MJ6yikBVM4eEFXtmKLya1XFa8HYY4ESXjDO84hsK3oAipkF3M7Sl9f2TfONKopXRGWsJcXNILSomkxSI/s400/DSC_0121.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the corn makes it nutty and hearty</td></tr>
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<u><a href="https://drive.google.com/file/d/0BybUsXNqCjJ6VDdJNVVUTjhvSDQ/view?usp=sharing" target="_blank">Southwestern Chopped Kale Salad</a></u><br />
from Melissa Broadwell<br />
<br />
8 cups chopped fresh kale<br />
<br />
1/2 bunch of chopped cilantro<br />
<br />
2 chopped green onions<br />
(red would be good too)<br />
<br />
1 container of chopped grape tomatoes quartered (or 2 diced larger tomatoes)<br />
<br />
1 finely chopped jalepeno pepper (with seeds removed)<br />
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2-3 cobs of corn (depending on how big they are)- steamed or microwaved and cut off the cob<br />
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1 cup cooked quinoa<br />
<br />
1-2 avocados (depending on size and how much you love it)<br />
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Crumbled tortilla chips for crunchy topping<br />
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<u>Simple Lemon Dressing:</u><br />
The juice of one lemon and 1/4 cup olive oil, kosher salt and pepper swirled together.<br />
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Stir together all ingredients (besides the dressing and crumbled tortilla chips)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxrklJCtciXTEPY9SdN7VWB1vd0rRTOyuIJj9tJbmRRWFy4I6UH3FnkD8ve92VJzeT3MuHO3mJ5uULsGwtr-SiSnPiZGjdYlwNpF8006PMzkJfDB2u2vaJ4npZVvM9-idRZn0hnHAEVg/s1600/DSC_0123.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxrklJCtciXTEPY9SdN7VWB1vd0rRTOyuIJj9tJbmRRWFy4I6UH3FnkD8ve92VJzeT3MuHO3mJ5uULsGwtr-SiSnPiZGjdYlwNpF8006PMzkJfDB2u2vaJ4npZVvM9-idRZn0hnHAEVg/s400/DSC_0123.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the quinoa can be made ahead and kept in the refrigerator</td></tr>
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Add dressing drizzle by drizzle until fully incorporated and the right amount of wet. Add avocado just before serving. Stir in well and then top with the crumbled chips.<br />
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>>>>>>>>>>>>>>>>>>>>>>><br />
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As always, tweak as you like, and add some meat or beans in the salad or make this a side and serve with a piece of meat. We served it once with Italian sausage and once with sautéed shrimp.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj917BgoEYtISCbMMpSh38NCekHNzlvgr51KnVsgTDgGgpnH1gdQYzrMELviOebEyJydVfkm3lM7D244qxVWhvSGLgyVPjKJw22g_AV5y74dnK9XmMXOnL6t74TCHnH_J1Ha-zU8qE0HTU/s1600/DSC_0176.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj917BgoEYtISCbMMpSh38NCekHNzlvgr51KnVsgTDgGgpnH1gdQYzrMELviOebEyJydVfkm3lM7D244qxVWhvSGLgyVPjKJw22g_AV5y74dnK9XmMXOnL6t74TCHnH_J1Ha-zU8qE0HTU/s400/DSC_0176.jpg" width="400" /></a></td></tr>
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The pools are closed now in our community <i>for the most part</i>, as Labor Day has passed, but the Southwestern Kale Salad is still going strong. Hope you find it as tasty and satisfying as we have!<br />
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Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.com0tag:blogger.com,1999:blog-6742032472439050731.post-64613404391345023652016-07-13T17:54:00.001-05:002016-07-13T17:54:11.906-05:00Mexican Street Corn and Verde Chicken Enchiladas- A Favorite This Summer<div dir="ltr" style="text-align: left;" trbidi="on">
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About this time 7 years ago I was facing the end of summer, the time that I feel as a teacher and mom is the most probable time to do a hobby <i>if any time, </i>and yet, alas, I hadn't found the time to make it happen! With kids ages 1, 4 & 6 the odds were against me for launching into new creative projects. And I felt discouraged and frustrated. But I didn't want to just give up this hope! So, the idea came to me of doing a food blog- to give me a creative outlet that I could do as part of my everyday life.<br />
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I can't believe this is my 200th post! The first couple of years I was able to crank out a post a week and then my pace slowed down as the <i>new</i> recipes became less frequent and life's demands only increased! It has been such a treat to have a creative outlet that is doable. However, there have been times I have felt discouraged, thinking "there are a million food blogs out there, why am I doing this?!" But then I'll write a post and it feels fun to write and photograph and share and I remember that this is my quilting, or water coloring that I don't have the time to do right now. Or I hear from a friend that something on my blog was a hit in their home or was a help to them when hosting friends, and I feel encouraged to press on! Or I evaluate my life and think, "this is an OPTIONAL thing in my life, as opposed to most of the other commitments that are required of me. And then I have to tell myself, "that's exactly why you <i>should </i> do this. It's a hobby...it's a creative outlet...it's not an assignment or job." So thank you for being a part of this journey! I am grateful.<br />
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For this 200th post, I wanted to share with you 2 yummy new recipes. I have been making these for a couple of months, taking photos and working out the kinks! So, here they are:<br />
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<b>Elote (Mexican Street Corn) and Chicken Verde Enchiladas!</b><br />
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Elote was just introduced to me a couple of years ago and now whenever I see it on a menu I can't resist ordering it! I first had it at <a href="http://www.butchertownhall.com/" target="_blank">Butchertown Hall</a>, and then at <a href="http://ghgrille.com/" target="_blank">Green Hills Grille</a> and then at the <a href="http://www.thelittledonkey.com/" target="_blank">Little Donkey.</a> Yum, yum and yum. I found a recipe that looked like what I enjoyed at these restaurants and made it at home. It's grilled corn on the cob rolled in a cheesy, creamy sauce, sprinkled with chili powder, garlic and cilantro and served with a lime squeezed on top. Often times it is served on a stick or with the husks pulled down to create a handle. This makes it much less messy, to make and to eat, though I made these in the photograph without a handle. (Lesson learned the messy way)<br />
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<u><a href="https://drive.google.com/file/d/0BybUsXNqCjJ6YWwxdG1hRW00ekk/view?usp=sharing" target="_blank">Mexican Street Corn</a></u><br />
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4 cobs of corn<br />
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1/4 cup mayonaise<br />
1/4 cup sour cream<br />
1/2 cup finely crumbled cotija or feta cheese, plus more for serving<br />
1/4 tsp. chili powder (plus more for dusting on top)<br />
1/4 tsp. chipotle chili powder (plus more for dusting on top)<br />
1 medium clove garlic, finely minced (about 1 tsp.)<br />
1/4 cup finely chopped cilantro leaves and tender stems<br />
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1 lime- cut into wedges <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgiTxef4bHwy-dwiJQHAP_orbN0qdsDmkAZdsih_bXj-VHGspxyD46KMRfszq6f7Xwy3ZFNrdGA5YY6Eqlj97wnfoh3cwRgf5wAm66bnFW85qt-nD39VIa4Fp7ju2YUuyaMmLu1Kqp3A/s1600/DSC_0062.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgiTxef4bHwy-dwiJQHAP_orbN0qdsDmkAZdsih_bXj-VHGspxyD46KMRfszq6f7Xwy3ZFNrdGA5YY6Eqlj97wnfoh3cwRgf5wAm66bnFW85qt-nD39VIa4Fp7ju2YUuyaMmLu1Kqp3A/s400/DSC_0062.jpg" width="400" /></a></div>
Shuck 4 cobs of corn and wash thoroughly, removing the silks as much as you can.<br />
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Grill the Corn: Rub them with olive oil and place them on a hot grill. Cook until kernels are soft and there is a little but not too much char - turning and rotating for about 8 minutes Meanwhile make the sauce.<br />
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Sauce: Mix together mayonaise through cilantro. stir well. <br />
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Use a spoon to scoop and smooth corn with sauce on all sides. Sprinkle with a little extra cheese and chili powder and serve immediately with lime wedges.<br />
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The Verde Chicken Enchiladas were inspired by The Raines boys (young friends from church). I was bringing a meal for their family when they welcomed home a new brother this summer and they requested enchiladas. I thought I would fill them with chicken and wanted a cream sauce that wasn't complicated but was fresh and tangy, made with verde salsa. I poked around and came upon this recipe from one of my notebooks (my Pinterest before there was Pinterest notebooks that I wrote about <a href="http://cup-a.blogspot.com/2011/12/cranberry-pear-cake-bars.html" target="_blank">HERE</a>). I believe it's from Southern Living many years ago (based on what I remember about the font of the torn out magazine page). They were so simple and yummy. We made a trial run first and I used a Hatch Green Salsa from Trader Joes because, well, the packing was cool. <i>I'm a sucker for great packaging. </i> But we decided it was too spicy for kids. So next time I went for a basic Salsa Verde. </div>
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<u><a href="https://drive.google.com/file/d/0BybUsXNqCjJ6bVdUcWdHYThLalU/view?usp=sharing" target="_blank">Verde Chicken Enchiladas </a></u></div>
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Makes 8 small enchiladas</div>
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<u>Filling:</u></div>
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3 cups chopped cooked chicken (roasted, rotisserie, baked, however you like it)</div>
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2 cups (8 ounces) shredded Monterey Jack, Pepper Jack or Mexican Mix cheese (1/4 cup reserved for sprinkling on top)</div>
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1/2 cup sour cream</div>
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1 (4.5 ounce) can chopped green chilies, drained</div>
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1/3 cup chopped fresh cilantro</div>
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8 taco size corn tortillas</div>
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<u>Sauce for top:</u></div>
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1 8oz. container of sour cream</div>
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1 8 oz. jar of tomatillo (verde) salsa<br />
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Stir together first 5 ingredients. Warm tortillas in the microwave with a damp paper towel around them for a minute to soften them so as to not break. Spoon chicken mixture evenly down center of each tortilla, and roll up. Arrange seam side down in a lightly greased 13 X 9 inch baking dish. Coat tortillas with cooking spray. Sprinkle the remaining 1/4 cup of cheese on top.<br />
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Bake at 350˚ for 30 minutes or until golden brown.</div>
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Stir together 8 oz. sour cream and salsa. Spoon over hot enchiladas; sprinkle with desired toppings.</div>
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I served this with <b>black beans</b>- made from canned black beans drained, rinsed, with water added. I sautée onions & garlic, add the beans, some cumin and kosher salt.<br />
and <br />
a <b>little simple green salad </b>dressed with a swirl of olive oil, fresh lemon juice, and salt and pepper. <br />
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I think the salad is a nice accompaniment to the rich, creamy corn and enchiladas!<br />
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Some of us <b>pursue</b> <b>creativity</b> more than others, but I believe that we all need creative outlets in our lives. As Brené Brown's research has proved, cultivating creativity is one of the guideposts of Whole-Hearted Living! She says,<br />
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<li>"I'm not creative" doesn't work. There is no such thing as creative people and non-creative people. There are only people who use their creativity and people who don't. Unused creativity doesn't just disappear. It lives within us until it's expressed, neglected to death, or suffocated by resentment and fear. </li>
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also...<br />
<blockquote class="tr_bq">
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<li>As long as we are creating, we are cultivating meaning. -from <i>The Gifts of Imperfection </i> </li>
</ul>
</blockquote>
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Let's use our creativity!!</div>
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Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.com7tag:blogger.com,1999:blog-6742032472439050731.post-27765283599715091642016-06-23T08:00:00.002-05:002016-06-25T22:13:32.191-05:00Mini Cinis! (Quick Mini Cinnamon Rolls)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYj-HVVI7iPy5Dvt4Cc-qgEeBpAbsPJS93pqk2v3GFy7flcGv8RrRInKhDOW8w0EUe83FAdJb7IXyjClf556i2OtMG7A9UIPc83nxqKZqnBKa8YmPB_uPubcr2Tx1dhyphenhyphenGSxvdc2dMP2Hc/s1600/DSC_0053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYj-HVVI7iPy5Dvt4Cc-qgEeBpAbsPJS93pqk2v3GFy7flcGv8RrRInKhDOW8w0EUe83FAdJb7IXyjClf556i2OtMG7A9UIPc83nxqKZqnBKa8YmPB_uPubcr2Tx1dhyphenhyphenGSxvdc2dMP2Hc/s400/DSC_0053.jpg" width="400" /></a></div>
I am a fan of cinnamon rolls! And the smell of them in the oven is irresistible! I have always marveled that <a href="http://www.cinnabon.com/" target="_blank">Cinnabon </a>Cinnamon Roll shops need not market their goods, as long as they keep baking the rolls in the mall. The smell lures people in!<br />
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As much as I love cinnamon rolls, I often do not have the time to devote to yeast-based cinnamon roll making! So, these quick little treasures are a good stand in! They are made with canned refrigerated crescent rolls and are therefore super fast and easy while still being flaky and tasty.<br />
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I like making mini-muffins and mini versions of things so that less is wasted and people can get as much as they want (1 or 2 or 8...like my son did)! Also, when hosting a gathering, I prefer to serve minis so that guests can have a taste of a lot of different things. <br />
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There are several variations of this recipe swirling around the internet and in cookbooks- some with butter, brown sugar, and granulated sugar. I tried this one which doesn't call for butter and they were great (since there is plenty of butteriness in the crescent rolls already). So, feel free to play around with the recipe and adapt to your liking! You can add more cinnamon or chopped nuts inside, or even orange zest. This is just the basic recipe to get you started.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvP6uTnXkPfGzOCKeOhzI5lQPYtzccdKrufXhLQOMHFelSAToxINxmm2RxCnnxVmVjqB7fPxWs3C3bkRMR0UC43F9PzHL3Oh-MuLFsTXhRQyM1PCW4CyNyRSypohn1xyblGYaxD0GZ6I/s1600/DSC_0003.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvP6uTnXkPfGzOCKeOhzI5lQPYtzccdKrufXhLQOMHFelSAToxINxmm2RxCnnxVmVjqB7fPxWs3C3bkRMR0UC43F9PzHL3Oh-MuLFsTXhRQyM1PCW4CyNyRSypohn1xyblGYaxD0GZ6I/s400/DSC_0003.jpg" width="266" /></a>Here's how to make them:<br />
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<u><a href="https://drive.google.com/file/d/0BybUsXNqCjJ6R3g3OFJkaHpCLUE/view?usp=sharing" target="_blank">Mini Cinis</a></u><br />
(makes about 28 itty bitty rolls)<br />
<br />
<b>for the rolls-</b><br />
1 package (8 oz) refrigerated crescent rolls<br />
1/2 cup brown sugar<br />
1 heaping Tbsp. ground cinnamon<br />
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<b>for the frosting- </b><br />
1/2 cup powdered sugar<br />
1/2 tsp. vanilla or almond extract<br />
A spoonful or so of milk (or enough to achieve desired consistency)<br />
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<b>for the top-</b><br />
a few pinches of coarse salt to sprinkle on top after drizzling with frosting (because salty sweet is always a win)<br />
chopped pecans if you choose<br />
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Preheat oven to 350˚. Line baking sheet with parchment paper.<br />
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Unroll crescent roll dough onto a baking mat or another piece of parchment paper. Separate into 4 rectangles. Firmly press diagonal perforations with your fingers to smooth them out. <br />
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Mix brown sugar and cinnamon together in a small bowl. <br />
Sprinkle mixture evenly over rectangles- leaving a 1/2 inch margin around the edge (so that the dough can stick to itself when you roll it).<br />
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Carefully roll each rectangle into a log starting from the longer side. </div>
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Cut each log into 1/2 thick slices. </div>
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Arrange mini cinnamon rolls close to one another on the baking sheet.</div>
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Bake the mini cinnamon rolls in the preheated oven until golden, 10 to 13 minutes. Transfer onto a plate and set aside to cool for a minute. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCqLBz0v3jr32Tsm2Wj_FfnQE2-RADGyTaszN_oRVMtfJZVfEBXvO1u5Tmfy6MlZYopLImMC3VhW5DBSEVFD1Y_MEPHLsPANFKgNopG-iEYPhvlS8FZExvoYj1vVj4_0JjjBY_kLaTrc/s1600/DSC_0049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCqLBz0v3jr32Tsm2Wj_FfnQE2-RADGyTaszN_oRVMtfJZVfEBXvO1u5Tmfy6MlZYopLImMC3VhW5DBSEVFD1Y_MEPHLsPANFKgNopG-iEYPhvlS8FZExvoYj1vVj4_0JjjBY_kLaTrc/s400/DSC_0049.jpg" width="400" /></a></div>
Combine the confectioner's sugar, vanilla and milk in a measuring cup until smooth and a pourable (but not too thin) consistency. Drizzle over warm rolls. Sprinkle with a little coarse salt (and pecans if you are adding those).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitscgtq8x8ia1nnvO24XYgY4D3lry47sR_GAMrJbl0wZWLI24S4FcAtNuQTRJBZKnQZp1HT7pdn7XDfJPGfvnCnbUQttevum_AalzboEWZXLSOAxt46c4ChB4Xhlzg7KMR6PolDUV_NSU/s1600/DSC_0033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitscgtq8x8ia1nnvO24XYgY4D3lry47sR_GAMrJbl0wZWLI24S4FcAtNuQTRJBZKnQZp1HT7pdn7XDfJPGfvnCnbUQttevum_AalzboEWZXLSOAxt46c4ChB4Xhlzg7KMR6PolDUV_NSU/s320/DSC_0033.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TQ1uoFWhss-giyHSmZ9ttHPvOUfwE7QmZX88MmEgPW7gr5BuVwPbEpSC9EYGy6nerYN029I-qMQY8wCtVq_iCr3brOf_wdrv66u3sJaNJ9LOMCJnRRqmCNF-hF9D0eMDWrKw-_MO7zA/s1600/cinni+minis.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TQ1uoFWhss-giyHSmZ9ttHPvOUfwE7QmZX88MmEgPW7gr5BuVwPbEpSC9EYGy6nerYN029I-qMQY8wCtVq_iCr3brOf_wdrv66u3sJaNJ9LOMCJnRRqmCNF-hF9D0eMDWrKw-_MO7zA/s400/cinni+minis.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a double batch- minus the handful my son snagged</td></tr>
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This is a simple </div>
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recipe I couldn't resist passing along to you.</div>
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Enjoy!</div>
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Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.com0tag:blogger.com,1999:blog-6742032472439050731.post-79168316388623050092016-06-16T08:33:00.002-05:002016-06-16T08:33:54.811-05:00Nothing Says Summertime Like Key Lime Pie (a recipe worth Re-Posting)<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>This is a re-post from 5 years ago. It's a perennial favorite. It is summertime deliciousness! </i><br />
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I believe that little things can make a big difference. It might only take a few more minutes, or a couple more dollars (or not any more $$ at all) – just a little time, creativity and intentionality, and you can greatly enhance the beauty and enjoyment of things.<br />
For example:<br />
>Use a pretty tablecloth or cloth <a href="http://cup-a.blogspot.com/2010/08/napkin-revolution.html" target="_blank">napkin</a> whenever you can (some of my favorites I got at thrift stores and antique stores). It can add such a nice touch.<br />
<br />
>Instead of pens rolling around in your junk drawer, why not put them in a fun <a href="http://cup-a.blogspot.com/2011/03/repurposing-jars.html" target="_blank">jar</a> on the table?<br />
<br />
>On a nice evening when a friend comes by, why not light some candles outside and sit for your visit? (It can feel magical!)<br />
<br />
>Or keep a dish of yummy seasonal candy on your office desk to share with those who pass by.<br />
<br />
>When you have a meeting to attend, make some <a href="http://cup-a.blogspot.com/2011/04/go-to-cookie-oatmeal-chocolate-chip.html" target="_blank">cookies</a> or muffins to take with you.<br />
<br />
>Place a pretty napkin in a basket when serving muffins.<br />
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>Write a handwritten note of love, thanks, or well wishes to someone.<br />
<br />
>Have a small vase of fresh flowers in the room for your spend-the-night guest.<br />
<br />
>Sprinkle <a href="http://cup-a.blogspot.com/2011/05/how-ripe-is-perfectly-ripe-banana.html" target="_blank">coarse sugar</a> on top of your muffins.<br />
<br />
>Use fresh garlic &/or <a href="http://cup-a.blogspot.com/2011/04/how-does-your-garden-grow.html" target="_blank">herbs</a> in place of dried when cooking.<br />
<br />
>When hosting a gathering, make little tents out of card stock with labels of "de-caf" or "regular" on your coffee or specific titles of the foods being served.<br />
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You get my point? All these things are little things but they can really add beauty, creativity and fun to the ordinary. I would love to know what special little things you think make a big difference!<br />
<br />
I was thinking about all of this as I was making Key Lime Pie this week. As I made it, I was thinking about how much homemade graham cracker crust and whipped cream for really takes this pie up a notch. Such a small investment for a big difference!<br />
<br />
Key Lime Pie.<br />
It is many people's favorite summertime dessert.<br />
The filling is so creamy and tangy and the crust is sweet and buttery. The whip is so light and fluffy.<br />
I love it in the summer, or when we have Mexican food, or fish or really anytime of day, with any menu.<br />
It is such a simple, timeless recipe.<br />
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I don't know if you have made many Key Lime Pies, or have eaten many. But making a graham cracker crust takes about 5 minutes and the result is a crumbly, buttery, golden crust that you want to just eat by itself! Buying a Keebler crust is more expensive and just can't compare to the crunchy buttery goodness of a homemade one. And whipping cream is super simple and it typically costs no more to buy whipping cream than to buy Cool Whip. And it is so much better (and not filled with a long list of chemical ingredients).</div>
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<u><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BybUsXNqCjJ6M2JiYmQxMmEtMTBmMS00MjcyLThjYTgtY2RkYTA1OGQwNDhm&hl=en_US" target="_blank">Key Lime Pie</a></u><br />
1 1/2 cups Graham Cracker crumbs<br />
1/4 cup sugar<br />
1/2 stick (4 Tbsp. melted butter)<br />
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<u>For a normal or deep dish pie pan:</u><br />
2 cans Sweetened Condensed Milk<br />
1 cup Key Lime Juice<br />
6 egg yolks<br />
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{OR <u>for a smaller aluminum pie pan}</u>:<br />
1 can Sweetened Condensed Milk<br />
1/2 cup Key Lime Juice<br />
3 egg yolks<br />
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<u>Make Graham Cracker Crust</u> – I put graham crackers in a ziplock bag and crush them with my fist, or with a mallet. (You can make them as fine or coarse as you like). Stir together ingredients for the crust. Combine until well incorporated. Press into a lightly greased pie pan – reserving one spoonful for tasting (okay, you don't have to, but I can't ever resist!) Place crust into oven and bake for 10 minutes at 350 degrees.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNH5D8J8QVKSsV1RRE_6iOXmXmxm0jbep0DzIJc1sg7m21i2fDS-aoIg8q3-gcX92lAIMgcbq4FDm337HPL9o73PYqkzzPK5x4WW2uOSX-0FX4evpD0ZUZIzA26GXFYZi36otYYXwLDOo/s1600/keylimecrust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNH5D8J8QVKSsV1RRE_6iOXmXmxm0jbep0DzIJc1sg7m21i2fDS-aoIg8q3-gcX92lAIMgcbq4FDm337HPL9o73PYqkzzPK5x4WW2uOSX-0FX4evpD0ZUZIzA26GXFYZi36otYYXwLDOo/s320/keylimecrust.JPG" width="320" /></a></div>
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In a separate bowl, combine all of the ingredients for the filling. Stir until consistent and smooth. (Hang on to the egg whites, as you can use them in another recipe or have them on hand for breakfast egg whites). Pour filling into crust. Return to oven for 10 minutes (just to "kill" the raw egg). Let sit on counter for 10 minutes to cool a bit. Place in refrigerator for 4 hours or more – until set and cold.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig1Glzp8i4JwvvmilJ4hHTkeHFU7iuOcGvUR3OmuXlso7a6JwC0t4zoBUXGxT82oRII3y680MMgS1QxrD8ecdGoWI23UvVIEpepJbA05wQXaQJJ_J86PZG6yyzl5X0hy7kCaKqhcRYrJE/s1600/DSC_3888.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig1Glzp8i4JwvvmilJ4hHTkeHFU7iuOcGvUR3OmuXlso7a6JwC0t4zoBUXGxT82oRII3y680MMgS1QxrD8ecdGoWI23UvVIEpepJbA05wQXaQJJ_J86PZG6yyzl5X0hy7kCaKqhcRYrJE/s320/DSC_3888.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">whipped cream</td></tr>
</tbody></table>
<u>Make whipped cream: </u><br />
<u></u><span class="Apple-style-span" style="color: #222222; font-family: "times" , "times new roman" , serif; line-height: 21px;">Pour 1 pint of whipping cream into mixing bowl and let it go full speed for a few minutes until thickened and peaks remain when you pull out the beater. (Watch it or you will have butter in your bowl!) Add a hefty spoonful or two of sugar and voila! </span><br />
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif;"></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMPBLA-pVelwh6qpDzwPQNqe13tN-JOiMhmgueFgcI0WiaSUMu88HQQWltfFTbyZJLg3_UuxrI2iPNVH87zxLHvn2GPTNWpdSqG8kM9qnjRI83MQ9WT0FuoOAzMyE107Cj2mxYS6eWrM/s1600/key+lime+slice.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMPBLA-pVelwh6qpDzwPQNqe13tN-JOiMhmgueFgcI0WiaSUMu88HQQWltfFTbyZJLg3_UuxrI2iPNVH87zxLHvn2GPTNWpdSqG8kM9qnjRI83MQ9WT0FuoOAzMyE107Cj2mxYS6eWrM/s400/key+lime+slice.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">There you have it!</td></tr>
</tbody></table>
</div>
<div>
It doesn't get any better than this simple pleasure – it's the little things!</div>
<div>
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</div>
Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.com5tag:blogger.com,1999:blog-6742032472439050731.post-43486953345186646982016-06-08T21:54:00.003-05:002016-06-09T06:29:58.111-05:00So-Good Brownies- A Recipe to Pass Along<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXIT6QtMCR_ogqCGSXEbH9gycpzL57dm4ej-IXJer050lf3C-PW3K_MyvvN-NxchHfxEFSKLsdXXSfb0wxRrpldxc4wH_0Hbssj4uMp-ujQVxeCmUEJdd8zEQJgEvLnQTg0pSuAW-kVY/s1600/DSC_0335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXIT6QtMCR_ogqCGSXEbH9gycpzL57dm4ej-IXJer050lf3C-PW3K_MyvvN-NxchHfxEFSKLsdXXSfb0wxRrpldxc4wH_0Hbssj4uMp-ujQVxeCmUEJdd8zEQJgEvLnQTg0pSuAW-kVY/s400/DSC_0335.jpg" width="400" /></a></div>
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This is a brownie recipe recently added to my collection and I am smitten. My mom made these brownies for my birthday this year.<span style="mso-spacerun: yes;"> </span>She said she wanted to bake for my birthday but that she knows Dave enjoys the <a href="http://cup-a.blogspot.com/2011/02/delicious-birthday-surprise.html" target="_blank">tradition</a> of making me a birthday cake.<span style="mso-spacerun: yes;"> </span>(I enjoy this tradition too!)<span style="mso-spacerun: yes;"> </span>I suggested she make brownies or cookies since I love those too, and why not have brownies and cake!<span style="mso-spacerun: yes;"> </span></div>
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She ended up making cookies for dessert on the night we ate together for my birthday a few days before my actual day.<span style="mso-spacerun: yes;"> </span>They were chocolate chip with pecans- one of my favorites.<span style="mso-spacerun: yes;"> </span>They were beautiful and delicious! Then on my actual birthday, my dad came to a meeting on campus and surprised me with a plate of brownies (cut heart-shaped) and topped with chopped pecans.<span style="mso-spacerun: yes;"> </span>They were amazing! There were too many for me to take home (since I knew cake was going to be at home), and not enough to take to class to share with my students.<span style="mso-spacerun: yes;"> </span>So I shared them with my colleagues.<span style="mso-spacerun: yes;"> They were glad I did.</span><o:p></o:p></div>
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Tanya, the custodian who cleans our area, happened to be in the office at the time and I offered her one.<span style="mso-spacerun: yes;"> </span>She gladly accepted.<span style="mso-spacerun: yes;"> </span>A few days later I saw her in the hall and she said it was the best brownie she had ever had, and that she had saved part of it to share with her twin sister, Tonya.<span style="mso-spacerun: yes;"> </span>(Yes, they are twins named Tonya and Tanya. She told me that it was the labor and delivery nurse’s idea to name them one vowel different when her mom had twins that she wasn’t anticipating!) According to Tanya, Tonya LOVES<span style="mso-spacerun: yes;"> </span>brownies.<span style="mso-spacerun: yes;"> </span>She said Tonya didn’t believe that the brownie was not from a bakery. She asked if she could <i>buy</i> some from my mom! I said, “You can’t buy them, but I will make them for you and give you the recipe.”<span style="mso-spacerun: yes;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRK_3f26Yu-HuywX8RssKGNhf_ta9XFbxJ_oKuTlAcScJ6gXw22LBJgW3fia6Xu6bXqqpn4TVljCUeHJ04eKmJ4WMhCcNrHoJ0bBvnc5xoX_GC3Y7t87WOTFHA8oG3MPQlfHZSEa2kXo/s1600/DSC_0332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRK_3f26Yu-HuywX8RssKGNhf_ta9XFbxJ_oKuTlAcScJ6gXw22LBJgW3fia6Xu6bXqqpn4TVljCUeHJ04eKmJ4WMhCcNrHoJ0bBvnc5xoX_GC3Y7t87WOTFHA8oG3MPQlfHZSEa2kXo/s400/DSC_0332.jpg" width="400" /></a></div>
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I called my mom and told her how much we enjoyed them and asked for the recipe. I went ahead and made a few copies of it when she passed it along.<br />
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A week or so later I made a
batch and brought a box of them to work for her.<span style="mso-spacerun: yes;"> </span>I
couldn’t find her in the halls so I left it on my desk with the recipe and a note, as I knew
she would come early in the morning to collect trash from my office.<span style="mso-spacerun: yes;"> </span>I ran into her several weeks later and she told me that they
have been making this recipe a lot since I passed it along.<span style="mso-spacerun: yes;"> So fun. </span></div>
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<span style="mso-spacerun: yes;">This recipe is from <i>The Southern Living SEC </i><span style="background-color: white;"><i>Tailgating Cookbook. </i></span>and has a side bar that says, “Go ahead and copy the recipe to give to friends at your tailgate.<span style="mso-spacerun: yes;"> </span>They’ll be asking for it.” I think they are right. They are chewy, thick, rich and lovely. What sets them apart from other brownie recipes I make are brown sugar, unsweetened baking squares, and lots and lots of butter (not that this part is unique to this brownie recipe). </span><br />
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<span style="font-size: large;"><a href="https://docs.google.com/document/d/1uNOLUXMfml0nV2AF4HB0CCRZWl-7WBWyIGPMNbdOb-8/edit?usp=sharing" target="_blank">So-Good Brownies</a> </span><o:p></o:p></div>
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Makes 16 2 inch square brownies</div>
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4 (1 oz.) unsweetened chocolate baking squares<o:p></o:p></div>
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¾ cup butter <o:p></o:p></div>
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1 ½ cups sugar<o:p></o:p></div>
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½ cup firmly packed brown sugar<o:p></o:p></div>
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3 large eggs <o:p></o:p></div>
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1 cup all-purpose flour<o:p></o:p></div>
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1 tsp vanilla<o:p></o:p></div>
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1/8 tsp salt<o:p></o:p></div>
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Preheat oven to 350˚. Line bottom and sides of an 8 inch square pan with aluminum foil, allowing 2 to 3 inches to extend over side; lightly grease foil.<o:p></o:p></div>
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Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 ½ to 2 minutes or until melted and smooth, stirring at 30 second intervals. Whisk in granulated and brown sugars.<span style="mso-spacerun: yes;"> </span>Add eggs, 1 at a time, whisking just until blended after each addition.<span style="mso-spacerun: yes;"> </span>Whisk in flour, vanilla, and salt. <o:p></o:p></div>
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Pour mixture into prepared pan.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_tDE-5oxz8eSCOoo5ptiesT31vmW8oFyp6VuuhtdXmmvw663pfm5ZI_q7eix8h6oBgBzbVtwXrL5jJFodcIB3wA8TmixrRPY6UrYI8iW4qLVZXZoeomDWehlPxf-DwYKlw87UTye7T0/s1600/DSC_0314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_tDE-5oxz8eSCOoo5ptiesT31vmW8oFyp6VuuhtdXmmvw663pfm5ZI_q7eix8h6oBgBzbVtwXrL5jJFodcIB3wA8TmixrRPY6UrYI8iW4qLVZXZoeomDWehlPxf-DwYKlw87UTye7T0/s400/DSC_0314.jpg" width="400" /></a></div>
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Bake at 350˚ for 40 to 44 minutes or until a wooden pick inserted comes out with a few moist crumbs.<span style="mso-spacerun: yes;"> </span>Let cool completely on a wire rack. Lift brownies from pan, using foil sides as handles.<span style="mso-spacerun: yes;"> </span>Gently remove foil, and cut brownies into 16 squares. <o:p></o:p></div>
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(Note: this makes a 8 inch square pan, which I thought seemed small, but found that they are rich and thick! I have, however, doubled the recipe a few times when feeding a larger crowd. This really spotlights the amount of butter, sugar and chocolate are in these lovely brownies!)</div>
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<span style="mso-spacerun: yes;">I am thankful when sharing a baked good and recipe can connect people to each other. You might want to make a batch and take them to work, or pass them to your neighbors </span>(or tailgate- if you are are tailgater), and show some love via butter, chocolate and lots of sugar! And be ready with the recipe to pass it along. </div>
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<o:p> </o:p> </div>
<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-variant: normal; font-weight: bold; left: 153px; line-height: 20px; opacity: 0.85; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 18px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-variant: normal; font-weight: bold; left: 153px; line-height: 20px; opacity: 0.85; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 18px; width: auto; z-index: 8675309;">Save</span></div>
Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.com0tag:blogger.com,1999:blog-6742032472439050731.post-70810748624925359602016-05-16T22:26:00.001-05:002016-05-17T08:35:29.293-05:00Sunshine Kale Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhD9NZFhm9rZ84AfFkHdniBblR-IIocHVmHhyphenhyphenlBcOAlp-NihEPP4JWQevkmKQTrMTRMGhbER0DmPtOOIrQFOQCsLOjc9_11OIztuMrJrUASW-t9yo4VZ2s-jZUVq3skbgAJ2aKy0kcrE/s1600/IMG_0517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhD9NZFhm9rZ84AfFkHdniBblR-IIocHVmHhyphenhyphenlBcOAlp-NihEPP4JWQevkmKQTrMTRMGhbER0DmPtOOIrQFOQCsLOjc9_11OIztuMrJrUASW-t9yo4VZ2s-jZUVq3skbgAJ2aKy0kcrE/s400/IMG_0517.jpg" width="300" /></a></div>
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I have a new recipe! It's like a Broccoli Raisin Salad/Kale Salad mash up. It was inspired by a salad we had at a restaurant recently. This is my attempt to recreate it. Dave and I went to Chattanooga several weeks ago for an overnight getaway! (A very rare occurance!) I haven't been there in years. What a great city! We loved it. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7yx_qG39l9NKm-yllrsGRg87znsmKH3uL3jzzc9Nd7w2v5_2R9uF45uUbpf7zmnlsZg0klvj-8sYNqS_Q4mxK0_rjahQBxoWeoKbZZvWh6bItBDl5N-qZ7Jcd6IXMZFbAZ5SvGD5Gz0/s1600/IMG_0483.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7yx_qG39l9NKm-yllrsGRg87znsmKH3uL3jzzc9Nd7w2v5_2R9uF45uUbpf7zmnlsZg0klvj-8sYNqS_Q4mxK0_rjahQBxoWeoKbZZvWh6bItBDl5N-qZ7Jcd6IXMZFbAZ5SvGD5Gz0/s400/IMG_0483.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9R9SCHrvmYjABzUMC4m-t9OZcrUeSZNwDlPXxzfPIwS1tLyi7NEiP3-1DmK8vvxQQCr5diAK-XTnWXCDO8DX2xfU2LjGrlAH4p-Jo3d_5verlE_vwTc1hZ-UM3_VYtXm6WQA8MLKYYk4/s1600/IMG_0486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9R9SCHrvmYjABzUMC4m-t9OZcrUeSZNwDlPXxzfPIwS1tLyi7NEiP3-1DmK8vvxQQCr5diAK-XTnWXCDO8DX2xfU2LjGrlAH4p-Jo3d_5verlE_vwTc1hZ-UM3_VYtXm6WQA8MLKYYk4/s400/IMG_0486.jpg" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSoaBWenK4H_Rd_SIZ7x_Ixo9xVyNvm61cnyLduwoToU571U9rzQIXTCfw-ZsWbNguWPREHN3fWeQw7jfSHqlb3MvjNhsCp4QFEfpDa7u1KR-a-odDKmXcGGwDBSpjJH-49PsdKRdwBQ/s1600/IMG_0488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSoaBWenK4H_Rd_SIZ7x_Ixo9xVyNvm61cnyLduwoToU571U9rzQIXTCfw-ZsWbNguWPREHN3fWeQw7jfSHqlb3MvjNhsCp4QFEfpDa7u1KR-a-odDKmXcGGwDBSpjJH-49PsdKRdwBQ/s400/IMG_0488.jpg" width="300" /></a></div>
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We went to <a href="http://urbanstack.com/" target="_blank">Urban Stack</a>, a local, cool, burger place our friends the Joneses recommended. We of course wanted to get a burger and fries, but this Sunshine Kale Salad on the menu looked really good. Dave suggested we split both...which is my favorite. We got an incredible burger (with bacon, <span style="font-family: inherit;">g<span style="background-color: white; color: #252525; line-height: 22.4px;">ruyère</span>/ </span>bleu cheese, and an onion compote) and fries. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-07Ryvq_TF8A200vnB09Yclzhi4kOJ9e7R6pBIdgW9xjb6Mj5wM-aMvBMWnjCHQsSNwFLnd8pkDTHm4UUlTw9LUXmGEM7I7UmxujocxS3q9hi7f06ziyXs_RfrSHldFHb3-cPwvpmD1o/s1600/IMG_0473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-07Ryvq_TF8A200vnB09Yclzhi4kOJ9e7R6pBIdgW9xjb6Mj5wM-aMvBMWnjCHQsSNwFLnd8pkDTHm4UUlTw9LUXmGEM7I7UmxujocxS3q9hi7f06ziyXs_RfrSHldFHb3-cPwvpmD1o/s400/IMG_0473.jpg" width="400" /></a></div>
The salad was also so good and unique. I tried to memorize it. I took a picture and when we got home I started looking up dressing recipes and merging a few to create this one.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmp7cvNnsJRqv_UOyQ75OSHGH8v44yFY6Su0n6YUviloItzOWXV_3kYCaddJBd2bPBJPS66lV8HGUs73OIW-0szEf3x_LZHEzIre_TnSXE9RZBW8-TlkDCM2OWcAS249UZJ1iHA1lx5dg/s1600/IMG_0518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmp7cvNnsJRqv_UOyQ75OSHGH8v44yFY6Su0n6YUviloItzOWXV_3kYCaddJBd2bPBJPS66lV8HGUs73OIW-0szEf3x_LZHEzIre_TnSXE9RZBW8-TlkDCM2OWcAS249UZJ1iHA1lx5dg/s400/IMG_0518.jpg" width="300" /></a></div>
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<a href="https://drive.google.com/file/d/0BybUsXNqCjJ6TjdtWWI4aXFzWGc/view?usp=sharing" target="_blank">Sunshine Kale Salad</a><br />
(4-6 servings)<br />
inspired by <b>Urban Stack</b> in Chattanooga, TN<br />
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<u>the dressing (sweet onion vinaigrette)</u><br />
<i>makes more than enough- but you can save and use on another salad</i><br />
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1/4 cup red wine vinegar<br />
1/4 cup water (just to lighten in up)<br />
1 1/2 tsp. dry mustard<br />
1/4 cup sugar (or honey or agave nectar)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoowyQGVAyyu377BfslJnzxSh1tFO2_h_Z_2TP7YwbzPxECUdP3_CPX-TItp1DLzttuVmoL4b3QJl8aDMlnVfjwc6zi9BY-DEFFH-69X7nWnJ39eBzT1ZECXOKuGS-xma_58lbHn822wA/s1600/DSC_0319.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoowyQGVAyyu377BfslJnzxSh1tFO2_h_Z_2TP7YwbzPxECUdP3_CPX-TItp1DLzttuVmoL4b3QJl8aDMlnVfjwc6zi9BY-DEFFH-69X7nWnJ39eBzT1ZECXOKuGS-xma_58lbHn822wA/s320/DSC_0319.jpg" width="320" /></a>1/2 tsp. coarse salt<br />
1/2 small onion (chopped)<br />
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Finely chop onion in the blender. Add all other ingredients EXCEPT oil. Blend together until well incorporated and onion fully blended. While blending, slowly add in oil until all well blended.<br />
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<u>the salad</u><br />
4 cups fresh broccoli -finely chopped<br />
4 to 6 stalks of Kale washed, removed from the stalk and coarsely torn<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoowyQGVAyyu377BfslJnzxSh1tFO2_h_Z_2TP7YwbzPxECUdP3_CPX-TItp1DLzttuVmoL4b3QJl8aDMlnVfjwc6zi9BY-DEFFH-69X7nWnJ39eBzT1ZECXOKuGS-xma_58lbHn822wA/s1600/DSC_0319.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUfPXMTWNQTnO9h0tDRmeVOGwVPkp-QQe4y66y_-zbIKAjCCJvvFGIA-dD6a4FfDCkAtkoBAzcPmCubi5DaEEiWaCEP2l3hqFTlmuxOF5fCrtfoEaUBIsomJQ5SYYrIgqj3PPV3vwYTk/s1600/DSC_0324.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUfPXMTWNQTnO9h0tDRmeVOGwVPkp-QQe4y66y_-zbIKAjCCJvvFGIA-dD6a4FfDCkAtkoBAzcPmCubi5DaEEiWaCEP2l3hqFTlmuxOF5fCrtfoEaUBIsomJQ5SYYrIgqj3PPV3vwYTk/s320/DSC_0324.jpg" width="320" /></a>3/4 cup golden raisins<br />
1/2 cup sweetened flake coconut<br />
1 mango- chopped<br />
1/2 cup (or more) crumbled feta<br />
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Grilled chicken, optional (see <a href="http://cup-a.blogspot.com/2011/05/lemon-linguini.html" target="_blank">HERE</a> or <a href="http://cup-a.blogspot.com/2015/07/summer-eats-post-1-greek-potato-salad.html" target="_blank">HERE</a> for recipes/instructions for that)<br />
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Prep salad ingredients (washing, chopping, etc.) Add diced chicken if including it.<br />
Drizzle some of the dressing on top. Toss it in and add more dressing as needed to reach desired taste. <br />
You can make it ahead of time or serve immediately. If serving it later, you might want to stir, taste, and add a touch more dressing before serving. Tweak as you wish- add, delete or alter portions to your liking.<br />
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Summer is upon us! Summer feels like salad season to me! I love to have salad as a main dish for dinner and my favorite lunches are prepared salads that can be made and kept in the refrigerator to be pulled out at lunchtime. It's also Summer Reading time and I have made my annual Summer Reading Stack. It's a little too ambitious- and some are from last year that I never read, or at best never finished, and there are many more that have been added to the stack. In fact, I keep adding more books to the stack. It's about to topple over. If you are interested in meeting to talk about any of these books (if you too have read them or want to read them), let me know! </div>
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Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.com5tag:blogger.com,1999:blog-6742032472439050731.post-13665391840464024502016-03-20T21:03:00.001-05:002016-03-20T21:03:56.506-05:00Gooey Fudge Pie <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LNJQI-DmS-xf_A3ePtsrRJL6bSx4Jfe4Z9ekBJUqsDwsaid5eFGcNsgtCY4dqWwp_x4B9zOZIDa9x0Oyq2JfvrHcOw4ynRXO95HQ3NXPUYjgrhdtra4KQkc2XDCkjHdlg_h-1VMdsjw/s1600/DSC_0211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LNJQI-DmS-xf_A3ePtsrRJL6bSx4Jfe4Z9ekBJUqsDwsaid5eFGcNsgtCY4dqWwp_x4B9zOZIDa9x0Oyq2JfvrHcOw4ynRXO95HQ3NXPUYjgrhdtra4KQkc2XDCkjHdlg_h-1VMdsjw/s400/DSC_0211.jpg" width="400" /></a></div>
We had some excitement in the kitchen this past week. Monday was Pi Day. My son's terrific Geometry teacher put out a request for Pie donations. I said yes, but wasn't sure what kind I would make. It needed to be quick, simple, preferably non-in-need-of-refrigeration since that is limited at the school. The answer - Gooey Fudge Pie. This is one of my mom's signature pies. She adapted the recipe from <i>Entertaining with Friends </i>Cookbook (written by and benefitting Vanderbilt Children's Hospital).<br />
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Of all of the baking I do, I don't end up making pies very often- I think the potential of crust burning and/or falling apart feels high risk to me and because I am often feeding a larger group than a pie can serve. But I sure love to eat pie! This one is a winner (I especially love it when served with whipped cream or ice cream.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbbOCBO_ANbuvk6q1WaO4QFoVCOC1mDXtzbzL2V8QiQxIUyuxrLzZYGGdrie4-83o4Y54ObNt_PF3Km1P4gRplw1bGETj1YA6_fnvcXCRZeHTn_Wo2QZ2aCq0E98cJHGC4crxcwBwv4g/s1600/IMG_0463.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbbOCBO_ANbuvk6q1WaO4QFoVCOC1mDXtzbzL2V8QiQxIUyuxrLzZYGGdrie4-83o4Y54ObNt_PF3Km1P4gRplw1bGETj1YA6_fnvcXCRZeHTn_Wo2QZ2aCq0E98cJHGC4crxcwBwv4g/s400/IMG_0463.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jennifer's pie photo she texted me</td></tr>
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About the time my crusts were thawed on Sunday evening. (I used bought crust that I had in the freezer), I got a group text from my sister letting my mom and me know that she had just made 2 gooey fudge pies for Ben's math class for Pi Day, wondering how we would be celebrating Pi Day. It must run in the family! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CpPnCIE7bxvAmsB4Tof-pYlr1RVEwpsZ4WdFlaahHTiHqRPTdqs-1i1Y66YOnbmtNnQE_XX5pDkrfjEaRtl3KBwXL6T-k5AoAp4iNahyphenhyphenc0X4jocNrZ5YLFQw8X3IyQ2r6l_AHFJGxtk/s1600/DSC_0192.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CpPnCIE7bxvAmsB4Tof-pYlr1RVEwpsZ4WdFlaahHTiHqRPTdqs-1i1Y66YOnbmtNnQE_XX5pDkrfjEaRtl3KBwXL6T-k5AoAp4iNahyphenhyphenc0X4jocNrZ5YLFQw8X3IyQ2r6l_AHFJGxtk/s400/DSC_0192.jpg" width="331" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a few hours later, my pair of pies </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS6jVF2vc5wQjJH9QmBScYBwsR4dUvUvChvs20Whf7tNu7NxUqQDbX-6qjRUgWylqK18Jz9i8qJpJY0O-JdfNXdSF9oHTcjMwflThtNW5XgVOFwaM2614_55re3pE79aj02-UjcHkkPV4/s1600/DSC_0188.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS6jVF2vc5wQjJH9QmBScYBwsR4dUvUvChvs20Whf7tNu7NxUqQDbX-6qjRUgWylqK18Jz9i8qJpJY0O-JdfNXdSF9oHTcjMwflThtNW5XgVOFwaM2614_55re3pE79aj02-UjcHkkPV4/s400/DSC_0188.jpg" width="400" /></a>They are so easy to make, with ingredients you most likely have on hand. I didn't get to taste the pie this time (a downside to pies- no way to sneak a slice without it being obvious) but Asher gave a good report, and the plates came home empty. <br />
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<u><a href="https://drive.google.com/file/d/0BybUsXNqCjJ6SElhd2k0WHBJelU/view?usp=sharing" target="_blank">Gooey Fudge Pie</a></u><br />
(from Elaine Williams- Mom)<br />
1/2 cup semi-sweet chocolate chips<br />
1/2 cup bittersweet chocolate chips<br />
1 stick (1/2 cup) butter, softened<br />
2 eggs<br />
2 Tbsp. flour<br />
1 cup sugar<br />
dash of salt<br />
2 tsp. vanilla extract<br />
1 unbaked 9 inch pie crust<br />
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Toppings (optional)<br />
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Preheat oven to 350 ˚. Melt the chocolate and butter in a glass bowl in microwave, stirring occasionally until blended. Remove from oven and set aside. <br />
Add whisked eggs, flour, sugar and salt. Stir. Stir in vanilla. Pour into the prepared pie shell (Mom suggests the Pillsbury Refrigerated Pie crust). Bake for about 25 minutes or until the center is still slightly liquid. Cool on a wire rack. Slice and eat. Add toppings of your choice. <br />
Toppings: ice cream, hot fudge, caramel sauce, toasted sliced almonds or whipped cream. (Click <a href="http://cup-a.blogspot.com/2011/05/strawberries-are-here.html">HERE</a> for whipped cream instructions).<br />
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If you want to make a homemade pie crust- I think Martha Stewart's Easy Pie Crust is a winner-here is the recipe and is a <a href="http://www.marthastewart.com/336991/easy-pie-crust">video</a> with some great tips to making a perfect pie crust. </div>
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I just heard from my sister that she ended up making 7 pies this week! 3 fudge, an apple, tomato pie, shepherd pie and a chocolate chip pie! I love that!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinW6AjdTIlzkuNgz3A_9yjRnzZR5FVYv98DSrQ0oEpjLtOBDaT0zf8qYA48n6DxvfR2p1YrgL5WLm7XwQbdtxKXqs_xZ2cBl5RT98X-spifPIA7dJYtIbsBS7nZ-JgD0kJa_BaqV0afu0/s1600/IMG_0453.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinW6AjdTIlzkuNgz3A_9yjRnzZR5FVYv98DSrQ0oEpjLtOBDaT0zf8qYA48n6DxvfR2p1YrgL5WLm7XwQbdtxKXqs_xZ2cBl5RT98X-spifPIA7dJYtIbsBS7nZ-JgD0kJa_BaqV0afu0/s400/IMG_0453.jpg" width="188" /></a>In honor of St. Patrick's day, this week for our small group meal we decided to get crazy and have a "Green Meal". We have a google doc each week where everyone signs up for what they will contribute. So this week we just had a blank page where we all wrote what GREEN item we would bring (trying to make a balanced meal). It was an incredibly delicious meal. I don't know how I would describe it, but we are already thinking about the next color-themed meal we will share. We agree that some colors would be less healthy than this one! </div>
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I am hoping to get some of these recipes to share with you. I keep thinking about this salad with warm bacon dressing. </div>
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Next week is Easter Week! It has snuck up on me. I need to do some Easter baking/cooking in the next few days. There are so many clever and beautiful ideas on the internet, but if you need some easy tried-and-true ones, here are a few- an <a href="http://cup-a.blogspot.com/2012/02/anticipating-easter-lent-and-sweet.html">activity</a>, a <a href="http://cup-a.blogspot.com/2012/03/party-chicken-and-rice-easter-main-dish.html">main dish</a>, my favorite <a href="http://cup-a.blogspot.com/2012/03/easter-coconut-cold-cake.html">Coconut Cake</a>, <a href="http://cup-a.blogspot.com/2013/03/easter-treats.html">Candies and treats</a>. Enjoy!</div>
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Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.com0tag:blogger.com,1999:blog-6742032472439050731.post-47634401693558445462016-03-11T13:49:00.000-06:002016-03-11T13:49:42.163-06:00A Season of Liminality: A Threshold<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclXHZct2L6zxQMrJfqhe6r5OVaCBtB42z5nDiXC7SLFwxHopRtVCQF9Qx5AORL8CGzRBmUK7z2saf1PdrpG2vJG1SzybOYQB4v_YdKJBdQnjzHobA97_4xu0fCwGAR7zMzW0KvnlnTFk/s1600/DSC_0160.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclXHZct2L6zxQMrJfqhe6r5OVaCBtB42z5nDiXC7SLFwxHopRtVCQF9Qx5AORL8CGzRBmUK7z2saf1PdrpG2vJG1SzybOYQB4v_YdKJBdQnjzHobA97_4xu0fCwGAR7zMzW0KvnlnTFk/s400/DSC_0160.jpg" width="303" /></a>What do you write when it's been 3 months since you've written anything? It's been an unusual season for my family. And it feels like we are now in an "in-between".<br />
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I was already behind on blogging- I had a few batches of photos from foods I had made that were awaiting the day when I could write and post. January had been filled with some good eats: yummy Mustard Greens with Hoppin' John from New Year's celebrating, a lovely Chocolate Cake (via Barefoot Contessa) for MLK day, and homemade donuts from my Lucy's birthday and a few other snacks and goodies. <br />
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And then one Wednesday afternoon at the end of January we came home from work/school to find that our house had been robbed and ransacked. It was a watershed moment. <br />
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You know, the moments that then mark time.<br />
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So we have been picking up the pieces, literally and figuratively. We have been doing the logistical, spiritual, parental and psychological work of the aftermath of something like this. Through this, though, we have been given a chance to reevaluate things- what is important, what's not, where we are "storing up treasures", the limits and illusion of safety, the complexity of life, the comfort of loved ones. <br />
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Sadly, the loss included my computer and my camera. So my photos of those January foods I mentioned are gone. And I have just now been able to buy a computer and camera to replace the stolen ones. I'm still waiting for the wind in my sails to motivate me to blog-on. It hasn't seemed to return yet.<br />
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It seems like we are in a place of <b>liminality</b>.<br />
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<i><b>Li·mi·nal </b>- </i>of or relating to a sensory threshold; being in an intermediate state, phase, or condition. (Merriam Webster Dictionary)<br />
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An artist that spoke at Belmont several years ago, <span style="font-family: inherit;"><a href="http://www.makotofujimura.com/" style="background-color: white; color: #1f0533;" target="_self">Makoto Fujimura</a>,</span> spoke of liminality and its challenge and opportunity. About liminal spaces, places of threshold, he said,<br />
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<span style="font-family: inherit;"><i><span style="background-color: white; color: #333333;">These are dangerous places, filled with struggle. Uncomfortable. But places of unique perspective; fertile with creativity. One who is courageous enough to live there can be a harbinger of truth.</span></i></span></blockquote>
It feels like that space between right now- not quite spring, but not quite winter. Not quite settled after the break-in, but not in disarray; still replacing stolen items and awaiting another update from the detective, yet trying to find resolution without yet having reconciliation.<br />
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So, for this Liminal Space- I share these two recipes. A great <b><span style="font-size: large;">cold buster smoothie</span></b> recipe that was passed along to me that I have been loving the past few weeks (a good <i>any season</i> breakfast) and an <span style="font-size: large; font-weight: bold;">oatmeal cookie </span>recipe that I find <i>comforting</i>.<br />
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<span style="text-align: left;">My colleague Debbie sold me on this "cold buster smoothie" that her husband has been making for her this winter. I was fighting cold symptoms so I took her recommendation. This is an adaption of their recipe, so of course, adapt even more as you like. Debbie described this as "bright", and I think it depicts it perfectly! </span></div>
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(And my cold was busted!)<br />
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<b><a href="https://drive.google.com/file/d/0BybUsXNqCjJ6dnlpT0huMlN4eDQ/view?usp=sharing">Cold Buster Smoothie</a></b> (inspired by Debbie and Steve)</div>
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<u>Blend together:</u></div>
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<li>two fists-full of fresh <b>Spinach leaves</b></li>
<li>a peeled whole <b>orange</b></li>
<li>1/2 of peeled <b>lime</b></li>
<li>a small slice of fresh <b>ginger root</b></li>
<li>1/2 <b>banana </b>OR <b>frozen mango</b>- for creaminess and vitamins</li>
<li><b>frozen pineapple</b>- a handful</li>
<li>brewed <b>green tea</b>-(I brewed a pitcher and kept it in my refrigerator the week of my cold) some mornings I just use <b>water </b>instead of green tea</li>
<li><b>honey</b>- if you need a little sweetening</li>
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Mix together in a blender until smooth. Drink immediately. Makes 1 large or 2 small smoothies.</div>
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And a quick, easy, and comforting cookie recipe.<br />
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I was talking with my friend Lindsey on Sunday about baked goods and she mentioned loving those decadent chocolate chip cookies with frosting sandwiched between them that they sell at the mall. You know those? And she said one of her favorite treats is Oatmeal Cream Pies. I didn't know. <i>I will tuck that little information in my memory for some day when a treat might be in order.</i> She said she loves Oatmeal Cookies. I told her that I make oatmeal chocolate chip cookies- <a href="http://cup-a.blogspot.com/2011/04/go-to-cookie-oatmeal-chocolate-chip.html">THIS</a> delicious go-to-recipe my sister developed. But I usually don't make traditional oatmeal raisin cookies. For 2 reasons- my kids don't love raisins and I don't especially love cinnamon in cookies (unless they are <a href="http://cup-a.blogspot.com/search?q=snickerdoodles">snickerdoodles</a>...but that's another story). </div>
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My dad loves oatmeal raisin cookies. His birthday was this week. So I decided, because I had two people to share with, I should make them. I searched in cook books and online and decided to go with Smitten Kitchen (which is always a low-risk choice). I made a couple of slight changes. I used golden raisins and omitted the cinnamon. The recipe calls for using all brown sugar (no granulated white sugar), a little extra salt and chopped walnuts. All of these were the keys, I believe, to their yumminess. They are nice and chewy (with all the oats and brown sugar) with a golden edge. The cookies turned out tasty and my kids gobbled them up! Which was a bonus. </div>
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<a href="https://drive.google.com/file/d/0BybUsXNqCjJ6RnRHdXd6MFpSLXc/view?usp=sharing"><br /></a></div>
<b><a href="https://drive.google.com/file/d/0BybUsXNqCjJ6RnRHdXd6MFpSLXc/view?usp=sharing">Oatmeal Golden Raisin Cookies</a></b><br />
<i>adapted from Smittenkitchen.com</i><br />
(makes about 2 dozen)<br />
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1 stick (1/2 cup) butter, softened<br />
2/3 cup light brown sugar, packed<br />
1 large egg<br />
1/2 tsp vanilla extract<br />
3/4 cup all-purpose flour<br />
1/2 tsp. baking soda<br />
1/4 tsp. kosher salt (or a little more if you are using unsalted butter)<br />
1 1/2 cups rolled oats (old fashioned oats)<br />
3/4 cup golden raisins<br />
1/2 cup walnuts, chopped (optional)<br />
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In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. Add in the flour, baking soda and salt and mix together. Stir in the oats, raisins and walnuts. CHILL the DOUGH. (You can do this in the refrigerator for an hour or more, or in the freezer for 20 minutes, or you can scoop them into balls and freeze them for future baking.)<br />
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Once dough is chilled, scoop them out and place on parchment lined baking sheets. Place in preheated 350˚ oven for 10 minutes or until golden brown. Let sit for a few minutes on the pan and then slide them off with a spatula to cool on a rack. <br />
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<span id="goog_1702322465"></span><span id="goog_1702322466"></span><br />
As we wait for winter to pass and the spring to arrive, for seasons of liminality to pass, I want to courageously embrace the unique perspective and fertile ground that is the present. </div>
Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.com4tag:blogger.com,1999:blog-6742032472439050731.post-32023743673852929032015-12-15T19:31:00.001-06:002015-12-15T19:31:20.678-06:00Quinoa Bowls...Pass it On<div dir="ltr" style="text-align: left;" trbidi="on">
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When I find something great, I can't wait to pass it on!<br />
We have a new favorite meal at our house that I have been wanting to share with you for several weeks. These early dark dinner hours have made it really hard to capture the meal in photos in order to post it. <b> </b>So, this weekend I made it for Saturday lunch so that I could get photos with natural light.<br />
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This meal, <a href="https://drive.google.com/file/d/0BybUsXNqCjJ6c05aRXVNWmdLX2s/view?usp=sharing" target="_blank">Quinoa Bowls,</a> was generously made for our family by my friend Maureen, while Dave was out of the country several weeks ago. It was so delicious, we all devoured it. She had gotten the idea from Lane, when they and their husbands had eaten together a while back. So, thank you <a href="http://aprondays.blogspot.com/" target="_blank">Lane </a>and thank you Maureen for passing it along!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IQmrtOJVJa9kjeJNY3c08YcvvMFUy4xd6l3xOh948uXjZzV_AYXNe9TCO3WP_6wlAb1E3E5fJobLv20HWZ-vK3UbHEc0E6BSTGhJ12LckzTNEBlWU8uauGKRBdJUDAMkhkQ5tCRtln8/s1600/IMG_6742.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IQmrtOJVJa9kjeJNY3c08YcvvMFUy4xd6l3xOh948uXjZzV_AYXNe9TCO3WP_6wlAb1E3E5fJobLv20HWZ-vK3UbHEc0E6BSTGhJ12LckzTNEBlWU8uauGKRBdJUDAMkhkQ5tCRtln8/s320/IMG_6742.jpg" width="240" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ytL5R9uVKNPQTSRZ0Vwt6Q2iPMtbXxBEBuNY4KVDUHqfveXU3nVgXnRrN5sXnqy0AVuQrMBGzXMkyzAYsdzd0RCB3-Apdf2cyIPv00lep0UcvG6lCD5zPhf4ldmaohYkllDxAw6MRRI/s1600/IMG_6755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ytL5R9uVKNPQTSRZ0Vwt6Q2iPMtbXxBEBuNY4KVDUHqfveXU3nVgXnRrN5sXnqy0AVuQrMBGzXMkyzAYsdzd0RCB3-Apdf2cyIPv00lep0UcvG6lCD5zPhf4ldmaohYkllDxAw6MRRI/s320/IMG_6755.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">after meal Jenga</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">after meal fire in a real fire place</td></tr>
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I wondered if it just tasted so good because I didn't make it and it was so special to have someone cook for me and my kids, or if it was the loving company. My mom has always said, "It's the company that seasons the meal." I believe this is true.<br />
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That being said, I have since made it for my family several times and they love it. So I think it's a great meal regardless of whether it's with special company or just everyday family members.<br />
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It's really more of a "concept" than a recipe, as you can adapt it anyway you like to make it as simple or elaborate as you want! </div>
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There are some WARM ELEMENTS and some COLD ELEMENTS.<br />
The point is that you make the warm ingredients and prepare/chop the cold toppings and then set it out to pile in bowls and devour. It's build your own bowl.<br />
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<b>For the Warm- </b><br />
<u>Quinoa- </u>start with this. If you have a rice cooker, you can use it to make your quinoa, if not, just make it on a pot on the stovetop. Just make it according to the package. Portion-wise: I would suggest 1 cup dry for every 4 portions. For my family of 5, who usually returns for seconds, I usually make 2 cups dry. <br />
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<u>Black Beans</u>- <span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 18px;">I usually open cans of black beans, rinse and drain beans. Add a little water and season with kosher salt, cumin, garlic powder, and Cholula (or Tabasco) to taste. Place on medium heat and stir until warm, turn heat down to low and stir occasionally. </span></span></span><br />
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><u style="line-height: 18px;">Kale</u><span style="line-height: 18px;">- This is the last step of the process. Sauté a couple of cloves of fresh garlic in a Tbsp. of olive oil in a skillet. After a couple of minutes add roughly chopped/torn raw kale. Stir around occasionally until kale is wilted, and soft but not mushy. It shrinks drastically.</span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">before</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XOSBlmiENkvGWCRUmnN6kviMZGxFR2RHbQpaH6W7TjBhio_DOls7PGOHWna03hfQ4e5NH-jOfLMpLiUnQcxJfdIj6RjhyphenhyphenCW2SCaMjdRBq7iqdFfhpN9rCmwPf3pXIkb6TywYb7Q8gFk/s1600/DSC_1128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XOSBlmiENkvGWCRUmnN6kviMZGxFR2RHbQpaH6W7TjBhio_DOls7PGOHWna03hfQ4e5NH-jOfLMpLiUnQcxJfdIj6RjhyphenhyphenCW2SCaMjdRBq7iqdFfhpN9rCmwPf3pXIkb6TywYb7Q8gFk/s320/DSC_1128.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">after</td></tr>
</tbody></table>
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 18px;">If you have carnivores that can't handle a meatless meal, or if you just want to add another element- We have warmed chicken sausage (sliced and browned on the skillet) to add to our bowls. If you want to go meatless, you can forgo this! </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xSeUEy3iuMyhpw_HKhhS3vbKVy1_efnWrkAxNa8Iet2HNkbT9aOLCtyd9wV2_4kz1OpZGa9GLx619LLFDhl8XQSWd_8xY6hYaLJflZc8HFTuFzxV2n7dWAkINxsqCgCSVQYTGEEvlU0/s1600/DSC_1046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xSeUEy3iuMyhpw_HKhhS3vbKVy1_efnWrkAxNa8Iet2HNkbT9aOLCtyd9wV2_4kz1OpZGa9GLx619LLFDhl8XQSWd_8xY6hYaLJflZc8HFTuFzxV2n7dWAkINxsqCgCSVQYTGEEvlU0/s400/DSC_1046.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZDvHWyqd408ClauyBqmnNbp_hKFd9GSfUsDcGzVOIhjJrHaj8LHe6xQrM3G4yKcGZ9Nv8w33RVNA9o9hWrcBSF4Ad8Ih4ktIgaJu7kmqzedjxrdUSeBvGnNefNaW7SrvhGSFhFw5-oI/s1600/DSC_1129.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZDvHWyqd408ClauyBqmnNbp_hKFd9GSfUsDcGzVOIhjJrHaj8LHe6xQrM3G4yKcGZ9Nv8w33RVNA9o9hWrcBSF4Ad8Ih4ktIgaJu7kmqzedjxrdUSeBvGnNefNaW7SrvhGSFhFw5-oI/s400/DSC_1129.jpg" width="261" /></a><br />
<b>For the Cold</b>-<br />
<u>Green Onion</u>- thinly slice<br />
<u><br /></u>
<u>Cilantro</u>- wash and pluck leaves off<br />
<u><br /></u>
<u>Feta</u>-crumble<br />
<u><br /></u>
<u>Limes</u>- dice (to squeeze on top of the bowls)<br />
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<u>Avocado</u>-dice<br />
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<u>Tomatoes</u>- dice<br />
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Then just line it all up, put out a stack of deep bowls and spoons and let people pile their own creation. <br />
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The other night when we had this for dinner, we were discussing what ingredient was the "most essential" and we really couldn't decide (or agree). We'll let you be the judge- but something about the flavor combination is just right.<br />
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(Sprinkle some salt and pepper on top- and Hot Sauce if that's your style.)<br />
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I love meals where you can make a bar and people can fix it like they wish, and I <i>really </i>love a meal that is comforting and nourishing and beautiful! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZV7CmvEfetN9eUKkamphTsh4UaWBokcsPRpYy-r6wv30jc2sHK74cSCKC6dgwoDHBuczywn7_rb_EMhpxoIQ7RFtphglAHiCJRfFq5GswJT9cnEQfOrwE8wZfniLOetu4uLt8plJvMw/s1600/DSC_1124.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZV7CmvEfetN9eUKkamphTsh4UaWBokcsPRpYy-r6wv30jc2sHK74cSCKC6dgwoDHBuczywn7_rb_EMhpxoIQ7RFtphglAHiCJRfFq5GswJT9cnEQfOrwE8wZfniLOetu4uLt8plJvMw/s320/DSC_1124.jpg" width="212" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jwYWBbS_ryk1RoS2YV63_Q_Km_gOkXmaVM01n8b5OL0fKTcuXZyUttFmjUVDqIwelLwW9_LcheOdXL7RtCpN9SRUiC6k-d3UGwo945hak0pt_ZWONIucOlSYDtGugoQlevQjdVmIpn8/s1600/DSC_1133.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jwYWBbS_ryk1RoS2YV63_Q_Km_gOkXmaVM01n8b5OL0fKTcuXZyUttFmjUVDqIwelLwW9_LcheOdXL7RtCpN9SRUiC6k-d3UGwo945hak0pt_ZWONIucOlSYDtGugoQlevQjdVmIpn8/s400/DSC_1133.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EoBG2T9etkSzScvfe0_zLqVUSol8J4nxe5APGgW593cWh7TVhlGHrr8Ut8QVVJUOoU43OX1257Qks7zZ-ap07gj4L8QVnEWrUEBj0GgEs4fp-D3xHXZ8vBwzezE_CKila7ysAyQBrdI/s1600/DSC_1140.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EoBG2T9etkSzScvfe0_zLqVUSol8J4nxe5APGgW593cWh7TVhlGHrr8Ut8QVVJUOoU43OX1257Qks7zZ-ap07gj4L8QVnEWrUEBj0GgEs4fp-D3xHXZ8vBwzezE_CKila7ysAyQBrdI/s320/DSC_1140.jpg" width="320" /></a></div>
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<br />
Here is the line up at my house:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7MjYHQXIHCYeedaiHCt5vgS76H5HraIsRp_9WV1BA2NGiYQnyr2IwLG4oifFA4POWe2v7JICzrF1lrE5FzevEMb2bRTy1LqwLB8foxFzzwzgefjK90gsbexzzoxUmKkhRCk1mzUJrBJY/s1600/DSC_1148+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7MjYHQXIHCYeedaiHCt5vgS76H5HraIsRp_9WV1BA2NGiYQnyr2IwLG4oifFA4POWe2v7JICzrF1lrE5FzevEMb2bRTy1LqwLB8foxFzzwzgefjK90gsbexzzoxUmKkhRCk1mzUJrBJY/s400/DSC_1148+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Asher</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEind2sdvsFuDoM5rtKCltjJwcG4FSwE80tlGH9Izh2Hi7ntKseuig35sqPjolsgH9kRAUIy_3aSDDPEDOxzTAfeOG5UrUhibf7uwK9-um8C9kmBrd7Z5d2w-9LAKPRq-rY0wO8YiuiZ9S0/s1600/DSC_1142.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEind2sdvsFuDoM5rtKCltjJwcG4FSwE80tlGH9Izh2Hi7ntKseuig35sqPjolsgH9kRAUIy_3aSDDPEDOxzTAfeOG5UrUhibf7uwK9-um8C9kmBrd7Z5d2w-9LAKPRq-rY0wO8YiuiZ9S0/s400/DSC_1142.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Julie</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OpHUAjlgeg-rVYvm6h-KKYuIKe68QKXssXptIDCYW4wNeut1AEQLtXatVFxIAFZA2HAXAHee0V0E4Ewk7MmAEhq6utzovKPfs2_cgdWE-YnAl2v2pRuN880hv8EgehPS6JH6gAEG2Ng/s1600/DSC_1146.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OpHUAjlgeg-rVYvm6h-KKYuIKe68QKXssXptIDCYW4wNeut1AEQLtXatVFxIAFZA2HAXAHee0V0E4Ewk7MmAEhq6utzovKPfs2_cgdWE-YnAl2v2pRuN880hv8EgehPS6JH6gAEG2Ng/s400/DSC_1146.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Lainey</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfN-PLTSbjy3oKflhRY6Sv13YBkAHmA2HoufWg9VJndbs8jaeI1dXuxiXjPi8BWK4pOVp7EBr9AUnSEotGQtaJhtYBfnHMCjO8_uFeRCyx_YYoUqmL3KnXm1PitQNHa5QHX_spp1tMf04/s1600/DSC_1149.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfN-PLTSbjy3oKflhRY6Sv13YBkAHmA2HoufWg9VJndbs8jaeI1dXuxiXjPi8BWK4pOVp7EBr9AUnSEotGQtaJhtYBfnHMCjO8_uFeRCyx_YYoUqmL3KnXm1PitQNHa5QHX_spp1tMf04/s400/DSC_1149.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Dave</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnsYmd73njohydFKFRl5V3nEqJCIRNRePcXOb74axvDkh8QiqLYTo8swiym6itVimggHSdL4uwju2PoJaImAjh6HOK85XywBSV6T-khe5x_KTSeYCV4FRJ7sGaxA_6ULgfkmTj41ffRg/s1600/DSC_1150.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnsYmd73njohydFKFRl5V3nEqJCIRNRePcXOb74axvDkh8QiqLYTo8swiym6itVimggHSdL4uwju2PoJaImAjh6HOK85XywBSV6T-khe5x_KTSeYCV4FRJ7sGaxA_6ULgfkmTj41ffRg/s400/DSC_1150.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Lucy</td></tr>
</tbody></table>
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Speaking of passing it on, and speaking of comforting, nourishing and beautiful...<br />
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Several weeks ago, I saw via Instagram that our very talented artist and designer friends, <a href="http://www.juiceboxdesigns.com/" target="_blank">Jay and Kristi Smith</a>, had designed and produced a spiritual/therapeutic coloring book! I was so excited to hear about it and wanted to get a few for Christmas gifts. I emailed Kristi to ask her the best way to purchase a few and she ended up coming by the house to bring some for me to buy. She said <i>she </i>had heard about the CD, <a href="https://goo.gl/2KMkaT" target="_blank">Amazing Love</a>, that Dave had produced for our church's 5th Anniversary and wanted to buy one. So, they came and we made the transaction. It's beautiful and I can't wait to get my pens and pencils in it! It is beautiful, spiritually encouraging and therapeutic!<br />
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(If you need any last minute Christmas gifts- both this album and this coloring book are lovely!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcCHMamTPBRQM0EQGZZZ808zH6mXjhaytA1x1KUHrU5fYgcCeG-Wv7ycxcBznPw4JIG1YD2G-ezIHZnCmcexNxOP2kUyoCS-_mg7qtNBmATxxLYCQTNyrcWjhECIs6EdH9HGSOCUO6Fik/s1600/DSC_3953-sm-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcCHMamTPBRQM0EQGZZZ808zH6mXjhaytA1x1KUHrU5fYgcCeG-Wv7ycxcBznPw4JIG1YD2G-ezIHZnCmcexNxOP2kUyoCS-_mg7qtNBmATxxLYCQTNyrcWjhECIs6EdH9HGSOCUO6Fik/s400/DSC_3953-sm-2.jpg" width="380" /></a></div>
<br />
Click <a href="http://www.juiceboxdesigns.com/blog/comfort-from-counseling" target="_blank">here </a>to view their blog and read about the story behind the Coloring Book.<br />
<br />
Wishing you <i>health, beauty and comfort </i>this season. </div>
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</div>
Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.com5tag:blogger.com,1999:blog-6742032472439050731.post-38443628074772957892015-11-13T12:19:00.002-06:002015-11-13T16:27:46.928-06:00Mind Body Soul Nourishment<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJWBaIvg8o0xW0W1kXH9BEuzyAnpqQBf3vNd_lpEDofl0GmIuEbA7tt9DqPZ-UkXxLt9w0ioXuYq4lnAydlL6xujfmqwG4f0IT-Tsly6WgiKr1nU84RDLwAfLjJ89kTT6ZYBHY1r8FH4/s1600/DSC_1042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJWBaIvg8o0xW0W1kXH9BEuzyAnpqQBf3vNd_lpEDofl0GmIuEbA7tt9DqPZ-UkXxLt9w0ioXuYq4lnAydlL6xujfmqwG4f0IT-Tsly6WgiKr1nU84RDLwAfLjJ89kTT6ZYBHY1r8FH4/s400/DSC_1042.jpg" width="400" /></a><br />
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My mind is full of thoughts these days. It feels like it's on overdrive sometimes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCLLC8yXGAmZsvbqGYev_E6uUmVnFzm_5-DOlHVxFBm5YO3_1lE_PMy1G_0icpmHAkG_x7okXUNZZta4R_fSd6encDkPOr7iuW_Hj77irdMKmpevQ4fTq-91IRlrq5_Ub0pLqXzsliH0/s1600/best-life-quote_4782-0.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCLLC8yXGAmZsvbqGYev_E6uUmVnFzm_5-DOlHVxFBm5YO3_1lE_PMy1G_0icpmHAkG_x7okXUNZZta4R_fSd6encDkPOr7iuW_Hj77irdMKmpevQ4fTq-91IRlrq5_Ub0pLqXzsliH0/s400/best-life-quote_4782-0.png" width="251" /></a>The things I'm reading, for work and for personal growth have been rich and thought provoking. I want to underline and highlight it all and meet up to discuss every insight! It's inspiring and overwhelming! It feels like a feast.<br />
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Parenting my kids, each with unique needs and ever-changing situations, is requiring me to dig deep and get creative and think hard. No coasting going on here, no cruise control- being fully awake is a must. It is purposeful and deep, joyous, exhausting and heart wrenching. <br />
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All the while, I'm trying to physically nourish my family and myself every day.<br />
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On busy days I am looking for fuel. One of my go-to’s is Granola. I try to always keep it on hand. I love it for a power snack and it is one of my favorite breakfasts- especially with plain Greek Yogurt and fruit. When my body feels out of whack, it’s usually because we are out of granola. <o:p></o:p></div>
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I tried this new Granola recipe recently (though I am very loyal to my granola recipe I’ve been making for years). I thought I would give it a go. I got the inspiration for the recipe from <i>My Father’s Daughter </i>cookbook by Gwyneth Paltrow, which I checked out of the library. She calls it "Favorite Granola" so I thought it was worth the shot. It doesn’t have refined sugar and has substantially less oil than my regular recipe. I added and deleted a few things, but used her instructions, sweetening with real maple syrup and agave nectar. It is really good. (After my last post of Monster Bars/Slice with gobs of sugar, chocolate chips and M & M's, it seemed like a good balance.) <i>Everything in moderation </i>is a guidepost in my life. </div>
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Here is the recipe for the Granola.</div>
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And <a href="http://cup-a.blogspot.com/2010/08/granola-love.html" target="_blank">HERE</a> is my "standard" granola recipe. And <a href="http://cup-a.blogspot.com/2014/01/chewy-peanut-butter-granola-confronting.html" target="_blank">HERE</a> is a Peanut butter granola recipe that I love. </div>
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(I always double the recipe if I have enough ingredients because it freezes so well. I leave one batch in a jar on the counter and the other in a ziplock in the freezer. ) <o:p></o:p></div>
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<u><a href="https://drive.google.com/file/d/0BybUsXNqCjJ6VnZDU2hyRzNUYjg/view?usp=sharing" target="_blank">Granola</a></u><o:p></o:p></div>
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2 cups whole rolled oats (Old Fashioned Oats)</div>
½ cup whole raw almonds<o:p></o:p><br />
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<o:p></o:p></div>
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¼ cup sunflower seeds<o:p></o:p></div>
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½ cup shredded coconut<o:p></o:p></div>
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¼ tsp. ground cinnamon<o:p></o:p></div>
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¼ tsp. salt<o:p></o:p></div>
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(I sprinkled a couple of tsp. Chia seed in mine too, or you can sprinkle wheat germ for some added umph!)</div>
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½ cup real Vermont maple syrup<o:p></o:p></div>
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3 Tbsp. light agave nectar<o:p></o:p></div>
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2 Tbsp. vegetable oil (or coconut oil brought to liquid temp)<o:p></o:p></div>
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½ cup Craisins and dried cherries (and/or golden raisins), roughly chopped<o:p></o:p></div>
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Preheat oven to 350 degrees.<o:p></o:p></div>
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Stir together the oats, almonds, seeds, coconut, cinnamon, and salt in a large bowl. Combine the maple syrup, agave, and vegetable oil in a small bowl and then mix with the dry ingredients. <o:p></o:p></div>
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Spread the granola out on a baking sheet <b>LINED WITH PARCHMENT PAPER</b> (I learned the hard way about the importance of this). <o:p></o:p></div>
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Bake for 20 minutes, stirring occasionally, or until evenly browned. Remove the pan from the oven and push the granola so it's about 1/3 inch thick, letting it cool completely and then breaking it apart into small pieces. <o:p></o:p></div>
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Combine the cooled granola with dried fruit. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwKciJc9ZJjLEgPGuOXS1WAa9ASlRS2lu4s6TowBnTiaAk1I2FadY4bQ2eWHUmVBWNecaLdTW0h1PrTAUcxAp3NtqxHf_hMQOMHKtFAdWI2yhf9nqcw4cG0FRDpYQcANRFfKVPktNJgA/s1600/DSC_1012.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwKciJc9ZJjLEgPGuOXS1WAa9ASlRS2lu4s6TowBnTiaAk1I2FadY4bQ2eWHUmVBWNecaLdTW0h1PrTAUcxAp3NtqxHf_hMQOMHKtFAdWI2yhf9nqcw4cG0FRDpYQcANRFfKVPktNJgA/s400/DSC_1012.jpg" width="400" /></a></div>
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Keeps well for several weeks in an airtight container and in a ziplock in the freezer for a few months!</div>
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And here is some mind/soul nourishment from some of my current readings:<o:p></o:p></div>
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(I highly recommend each of these books.)</div>
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From Mary Pipher’s <i style="mso-bidi-font-style: normal;">The
Shelter of Each Other</i> about counseling with families:</div>
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“Whatever the family
is ashamed of must be discussed.<span style="mso-spacerun: yes;"> </span>As
Adreienne Rich wrote, ‘That which is unspoken becomes unspeakable.’ We are
diminished by living with problems we try not to see.<span style="mso-spacerun: yes;"> </span>Secrets keep families from dealing with
reality.<span style="mso-spacerun: yes;"> </span>They create alliances and
estrangements.<span style="mso-spacerun: yes;"> </span>They keep things from
changing and make people feel ashamed.<span style="mso-spacerun: yes;">
</span>Secrets teach people the destructive lesson that certain events cannot
be handled.<span style="mso-spacerun: yes;"> </span>For families or individuals
to be healthy, they must be able to integrate all of their experiences into
their lives. “</blockquote>
And from Brene Brown’s fabulous new book, <i>Rising Strong </i>about “rumbling with
disappointment, expectations and resentment“, she says this:<br />
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“Here is what you need to know about disappointment:
Disappointment is unmet expectation, and the more significant the expectations,
the more significant the disappointment. The way to address this is to be up-front about our expectations by taking the time to reality-check what we're expecting and why. Expectations often coast along under our radar, making themselves known only after they have bombed something we had high hopes for into rubble."</blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyB-cyZQwhyphenhyphenGBBkSNSQDeFZXCkre6KnIl0lAbyhttcPcgnXcxlCBnGSxSQUoF1RNbZRqbVjfMVQSNuwPH5Ty4ALLdeRDRc51jlNHnR42QEXQyV-cGQYSYJiRV5RmCGPxE3_RGRyQOn_k/s1600/IMG_6673.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyB-cyZQwhyphenhyphenGBBkSNSQDeFZXCkre6KnIl0lAbyhttcPcgnXcxlCBnGSxSQUoF1RNbZRqbVjfMVQSNuwPH5Ty4ALLdeRDRc51jlNHnR42QEXQyV-cGQYSYJiRV5RmCGPxE3_RGRyQOn_k/s400/IMG_6673.jpg" width="400" /></a></div>
And Anne Lamott’s classic, <i style="mso-bidi-font-style: normal;">Traveling Mercies</i>, a section about coming to terms with her aging
body.<o:p></o:p></div>
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“Over the years, my body has not gotten firmer.<span style="mso-spacerun: yes;"> </span>Just the opposite in fact.<span style="mso-spacerun: yes;"> </span>But when I feel fattest and flabbiest and
most repulsive, I try to remember that gravity speaks; also, that no one needs
that plastic-body perfection from women of age and substance.<span style="mso-spacerun: yes;"> </span>Also, that I do not live in my thighs or in
my droopy butt.<span style="mso-spacerun: yes;"> </span>I live in joy and motion
and cover-ups.<span style="mso-spacerun: yes;"> </span>I live in the nourishment
of food and the sun and the warmth of the people who love me.”</blockquote>
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I am hoping you too can feed your body or your mind/soul on some of this, and "live in the nourishment of food and the sun and the warmth of the people who love (you)".</div>
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Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.com5tag:blogger.com,1999:blog-6742032472439050731.post-60129850895134380742015-10-10T15:29:00.001-05:002015-11-11T09:28:12.073-06:00Monster Slice (Oatmeal Peanut Butter Chocolate Chip M & M Cookie Bars)<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkmiugPL2sJ0PuUdoEvAMaCpf6DA5L8KZHSkH_u3dcE4UsMn6r1KYIndoz9UjyUX1XYk4k1fjNIZRs330hHn-ZWaqqFmDIormm5xspTPhuClu2ogDGtmx6cRD_fvjxg4g6Qyjny0mEag/s1600/DSC_0811.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkmiugPL2sJ0PuUdoEvAMaCpf6DA5L8KZHSkH_u3dcE4UsMn6r1KYIndoz9UjyUX1XYk4k1fjNIZRs330hHn-ZWaqqFmDIormm5xspTPhuClu2ogDGtmx6cRD_fvjxg4g6Qyjny0mEag/s400/DSC_0811.jpg" width="400" /></a>Last weekend our family braved our first family camping trip. We went with our friends the Snaders (who are experienced campers)! It was a success, though I am not so great at sleeping on the ground.<br />
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I made some bar cookies for the trip and when I pulled them out for an afternoon snack at the campground, Melinda said, "Oh that reminds me of our Australian friend Rachel. She always bakes for every occasion, including camping." Evidently you always want Rachel at an event because she brings delicious baked goodies. I asked Melinda what all she makes and she said mostly <i>Slices</i>. I asked what a slice was. She said "Slice" is what they call "bars" in Australia. Not plural, "Slices"- singular, "Slice". She said she makes different types of Slice: Lemon Slice, Chocolate Slice, Raspberry Macadamia Nut, etc. So fun.<br />
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<span class="ib-brac">I looked up the definition when we got home and had access to Google again </span>to see what constitutes a Slice. (One of the refreshing parts of being in the woods was not having phone service!)<br />
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<span class="ib-brac">Here's what it said: <span style="font-family: "courier new" , "courier" , monospace;">Slice: </span></span><span style="font-family: "courier new" , "courier" , monospace;"><span class="ib-brac" style="color: #252525; font-size: 14px; line-height: 22px;">(</span><span class="ib-content" style="color: #252525; font-size: 14px; font-style: italic; line-height: 22px;">Australia<span class="ib-comma" style="font-style: normal;">,</span> New Zealand</span><span class="ib-brac" style="color: #252525; font-size: 14px; line-height: 22px;">)</span><span style="color: #252525; font-size: 14px; line-height: 22px;"> A class of heavy cakes or desserts made in a tray and cut out into squarish slices.</span></span><br />
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Why do words seem so much cooler when they have an international influence? <br />
<br />
<i>Cheers</i> instead of Hello,<br />
<i>Holiday</i> instead of Vacation,<br />
"throw that in the <i>bin"</i> rather than the <i>trash</i><br />
stand in the <i>queue</i> rather than the <i>line</i><br />
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I think I'm going to have to adopt the name "Slice" for bars.<br />
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I've been wanting to post this bar cookie recipe for some time, but needed to get some photos before I could post it. I got it from Kathryn who kindly made these last year for her Sunday School class in honor of Lucy's birthday. Lucy was so honored that Kathryn, her teacher, made a birthday goody and<i> I </i>was so happy that she shared one with me! <br />
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I asked for the recipe and held onto it, wanting to make it. The hang up was that I never seemed to have M & M's when I wanted to try the recipe. There is a reason for this. I can't keep them in my house. People snack on them and then they are gone...or at least not enough to make the recipe. So, this summer, I bought M & M's and declared them "off limits" for sneaking. <br />
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Little did I know the recipe makes a huge amount- an entire jellyroll baking sheet! I shared them with neighbors and we had them for several days until I froze the rest. Since then, I have halved the recipe since, to make a more manageable size. Another bonus to this smaller batch is that you only need 1/2 cup of M & M's. So that means in my house, there's a better chance of being able to have enough to make it. <br />
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This recipe is Gluten Free if you use Gluten-Free Oats (not all are..so watch it, if you need/want GF).<br />
They are hearty and healthy-ish, in that they have peanut butter and oats and no flour. But I'm not deceived...they also have butter, sugar, chocolate chips and M & M's! But most of all they are yummy, easy to make, and they travel well.<br />
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<span style="font-family: inherit;"><u><a href="https://drive.google.com/file/d/0BybUsXNqCjJ6enpIMzYwdEptYkU/view?usp=sharing" target="_blank">Monster Slice </a></u></span><br />
<span style="font-family: inherit;"><u>(</u></span>Oatmeal Peanut Butter Chocolate Chip M & M Cookie Bars)<br />
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<span style="font-family: inherit;">16-20 bars<o:p></o:p></span></div>
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<span style="font-family: inherit;">5 ½ Tbsp. butter, room temperature<o:p></o:p></span></div>
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<span style="font-family: inherit;">3/4 cup light brown sugar<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 cup white sugar<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 eggs<o:p></o:p></span></div>
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<span style="font-family: inherit;">3/4 tsp baking soda<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 tsp vanilla extract<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 Tbsp.pure maple syrup<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 cup peanut butter (crunchy or creamy- I use natural peanut butter)<o:p></o:p></span></div>
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<span style="font-family: inherit;">3 cups old fashioned oats<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 cup semi-sweet chocolate chips<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/4 cup M&M's candies, for topping (I like Mini M&M's)<o:p></o:p></span></div>
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<span style="font-family: inherit;">Preheat oven to 350 degrees. Beat together the butter and sugars. Add the eggs, vanilla, syrup, and baking soda. Stir in the peanut butter. Add the oats and stir again until well combined. Mix in the chocolate chips.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Press the dough into the bottom of a 8 1/2 X 11 or 9 x 13 baking dish- depending on what you have- the bigger just will make bars a little thinner. Top with the M&M's and lightly press them into the dough. Bake for 16-17 minutes, until the bars are lightly browned and just past looking wet on top. They will not be firm, but they will set up as they cool.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><i>Monster Cookie Bars -BIG BATCH RECIPE</i></span></div>
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<span style="font-family: inherit;"><i>Makes 32-40 bars</i></span></div>
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<span style="font-family: inherit;"><i>2/3 cup butter, room temperature<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>1 1/2 cups light brown sugar<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>1 cup white sugar<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>4 eggs<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>1 1/2 tsp. baking soda<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>1 tsp. vanilla extract<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>1 Tbsp. real maple syrup<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>2 cups peanut butter (crunchy or creamy- I used natural creamy)<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>6 cups old fashioned oats<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>1 cup semi-sweet chocolate chips<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>1/2 cup M&M's candies, for topping (I like using the mini ones)<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>Preheat oven to 350 degrees. Beat together the butter and sugars. Add the eggs, vanilla, syrup, and baking soda. Stir in the peanut butter. Add the oats and stir again until well combined. Mix in the chocolate chips.<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>Press the dough into the bottom of a large baking sheet, or jelly roll pan. Top with the M&M's and lightly press them into the dough. Bake for 16-17 minutes, until the bars are lightly browned and just past looking wet on top. They will not be firm, but they will set up as they cool.</i></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">If you were hoping for </span>something<span style="font-family: inherit;"> more seasonal, instead of Monster Slice,</span></span></div>
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<span style="font-size: large;">maybe</span><span style="font-size: large;"><span style="font-family: inherit;"> you should click back in my archives </span>and<span style="font-family: inherit;"> find a pumpkin recipe.</span></span><span style="font-family: inherit;">.. click </span><a href="http://cup-a.blogspot.com/2014/09/pumpkin-cake-with-cream-cheese-frosting.html" target="_blank">HERE</a> for my favorite Pumpkin Cake </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYIACBWC79w5i7Qb1uWSEAv76pe7fe08BKR2AInGJ8o6O_l4ueslA5QpARlJEZZd4bLR7II63SB8pbE9iOMFoTN6nxSUpihKiooGjQHM5BLvFRNs7PgZFX83NUk2h50QSvUPWekM7c3A/s1600/DSC_9252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYIACBWC79w5i7Qb1uWSEAv76pe7fe08BKR2AInGJ8o6O_l4ueslA5QpARlJEZZd4bLR7II63SB8pbE9iOMFoTN6nxSUpihKiooGjQHM5BLvFRNs7PgZFX83NUk2h50QSvUPWekM7c3A/s400/DSC_9252.jpg" width="400" /></a></div>
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or <a href="http://cup-a.blogspot.com/2012/11/pumpkin-whoopie-pies.html" target="_blank">HERE</a> for Pumpkin Whoopie Pies</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcBWf5JZEAapF33Wx4Zl-4i_ZTN7GY1bA-IquN4IqTQD7zlgbRrHYe5RsBkPjyAIJDMPKC7R-s1LgFqNmqSF7ToZE-qLk-g93KP4OINlsBkV2wJrp82O7xByoYgfyuMhGLOZRJCJVuyE/s1600/Whoopie2ndTry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcBWf5JZEAapF33Wx4Zl-4i_ZTN7GY1bA-IquN4IqTQD7zlgbRrHYe5RsBkPjyAIJDMPKC7R-s1LgFqNmqSF7ToZE-qLk-g93KP4OINlsBkV2wJrp82O7xByoYgfyuMhGLOZRJCJVuyE/s400/Whoopie2ndTry.jpg" width="265" /></a></div>
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or <a href="http://cup-a.blogspot.com/2010/09/get-your-muffin-on-post-3-of-3.html" target="_blank">HERE</a> for consistently delicious Pumpkin Muffins</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKezTa9ev7cJt_sZUR7QOPM2YSqRTY0uw7LVpkK5bGCBUTBg7x2aHDR8MWB8AJfjCQcZk1J7K_q151uzOjuHpkHvLz568bhCDkh6BrPHjpAWSwJEiU1Z113-XU0hOybHSVpyYIjyUkYo/s1600/pumpkin+varieties.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKezTa9ev7cJt_sZUR7QOPM2YSqRTY0uw7LVpkK5bGCBUTBg7x2aHDR8MWB8AJfjCQcZk1J7K_q151uzOjuHpkHvLz568bhCDkh6BrPHjpAWSwJEiU1Z113-XU0hOybHSVpyYIjyUkYo/s400/pumpkin+varieties.JPG" width="400" /></a></div>
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or <a href="http://cup-a.blogspot.com/2014/10/frozen-fruit-salad-and-pumpkin-seed.html" target="_blank">HERE</a> for How-To-Roast your Pumpkin Seeds</div>
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Or if you would rather read about our Halloween Traditions and recipes, you can click <a href="http://cup-a.blogspot.com/2011/10/fall-favorites_14.html" target="_blank">HERE</a>.<br />
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<span style="font-size: large;">Cheers!</span></div>
Julie Hunthttp://www.blogger.com/profile/02643113247383892698noreply@blogger.com4tag:blogger.com,1999:blog-6742032472439050731.post-87251040896394493682015-09-11T20:56:00.000-05:002015-09-11T20:56:07.137-05:00Always Learning, Always Changing: Recipe Edits<div dir="ltr" style="text-align: left;" trbidi="on">
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This post is about old recipes that I have updated/improved/tweaked since posting them originally. <br />
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When I am cooking, I like to write in the margins of the recipe things I discover as I am making the dish, noting changes/additions/subtractions that I made along the way.<br />
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<i>I 'm not great at cooking with an electronic device as the source of my recipe. I'm a pretty messy cook (okay, a really messy cook)! I don't want to touch screens or buttons or have my screen go to sleep while my hands are sticky, so I usually print off recipes when I am cooking from a blog or website.</i><br />
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Ironically, some of the recipes from this blog that I have in my notebook also have scribbles on them from the time since I posted them.<br />
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Even though they are tested, tweaked and approved before I post them, I sometimes alter things after the fact. I love getting feedback from people about recipes and new ideas of how they altered them. I have often tried changes people have suggested.<br />
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I decided that I needed to tell you some changes I've made, rather than sneaking in and changing the recipes on the past blogs without alerting you (and thereby confusing those of you who have made them before). </div>
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So here are some of my updates, improvements and changes from previous posts. </div>
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<span style="font-size: large;">1. <a href="http://cup-a.blogspot.com/2010/10/timeless-sugar-cookies.html" target="_blank">Sugar Cookies</a></span><br />
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This is still my favorite sugar cookie recipe and so many friends have told me that they make these too. So fun, that my mom's tradition that she started could be passed down far and wide. <br />
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<b>My long-term challenge with these cookies has been that they spread so much!</b> This is especially a problem when you are cutting them into detailed shapes. The shapes tend to spread to the point of unidentified objects! Which, of course, defeats the purpose of cut out cookies! My mom looked up a shortbread recipe one day and noticed that the absence of baking powder was the main difference between the recipe and her sugar cookie recipe. It makes sense that baking powder would change the spreading of the cookie- that's its main job. <b>So, since this discovery, I have dialed it back from 4 tsp. of baking powder to 1 tsp. baking powder in my "Timeless Sugar Cookie" Recipe.</b> It makes a pretty major difference in the spreading. They have the same taste and texture as before, they just keep their shape much better. </div>
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<span style="font-size: large;">2. <a href="http://cup-a.blogspot.com/2011/05/how-ripe-is-perfectly-ripe-banana.html" target="_blank">Banana Muffins</a> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwKJAPyMYCZnhgPj4KxblWoJ8cHXWEh2W6VEuFcSwXGwS5nkZXmTc_fMtNeG34PzkIqsJOkfzo4F0RGaGvtBnN0WYLYe3kxhqZUGOyN56LHatWUXtaXEf1vFzEHsKeYgYbXL9d0OR-3w/s1600/banana+muffins+done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwKJAPyMYCZnhgPj4KxblWoJ8cHXWEh2W6VEuFcSwXGwS5nkZXmTc_fMtNeG34PzkIqsJOkfzo4F0RGaGvtBnN0WYLYe3kxhqZUGOyN56LHatWUXtaXEf1vFzEHsKeYgYbXL9d0OR-3w/s400/banana+muffins+done.jpg" width="400" /></a></div>
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These are a staple in my home for breakfast treats and to take for breakfast events. They are so easy and are made with things you most likely have on hand. They are a good use for dying bananas and do not even require an egg! My college roommate, Karin, told me that she likes this recipe and uses it but cuts the sugar. I thought…"Cut the sugar? Why would you ever do that? :) " But I tried it, and she's right- especially if you are going to add mini chocolate chips or sprinkle the tops with sugar before baking. :) <b>I think the flavor of the other ingredients really comes out when there is 1/4 cup less sugar. </b> Who knew? Thanks, Karin! So rather than 3/4 cup sugar, I do 1/2 cup. </div>
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<span style="font-size: large;">3. <a href="http://cup-a.blogspot.com/2010/11/baked-potato-soup.html" target="_blank">Baked Potato Soup</a></span><br />
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This is my son's most requested soup. One day when I was making it, I thought, "really does it need a STICK of butter??" and I gave it a try with 1/2 a stick (4 Tbsp.) and it was just as rich and creamy and tasty! I have a hard time with a stick of butter in soup! I mean, in cookies, yes, 2 sticks most of the time, but in soup, I try to lighten it up if I can without compromising taste or texture. Certainly, this one fairs well with that reduction. Also, you can take or leave the sour cream depending on how creamy and dairy-ish you want it. My husband says, "Yes" and "Always" to including sour cream in all things, but sometimes I think it makes it more thick and creamy than necessary. So, in summary, my changes are <b>cut the butter in half to 4 Tbsp. and take/leave/or reduce the sour cream</b>.</div>
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<span style="font-size: large;">4. <a href="http://cup-a.blogspot.com/2011/07/little-things-make-big-difference.html" target="_blank">Key Lime Pie</a> </span><br />
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This is a our family's favorite pie. It's just so good. My challenge with it has been the size of pan and amount of filling. In the original recipe I posted I gave two sizes- a traditional pie pan and a deep dish. Well, this summer I tried to make the standard size and the 1/2 recipe of the filling was not enough at all. I ended up tripling the filling and putting it in 2 crusts...meaning it really needs 1 1/2 batches of the filling for a traditional pie plate. So, my conclusion is, use a deep dish and the large batch of filling unless you have a much smaller pie pan (diameter wise) like an aluminum pan. <br />
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<span style="font-size: large;">5. <a href="http://cup-a.blogspot.com/2011/09/book-clubs-tea-cakes.html" target="_blank">Tea Cakes</a></span><a href="http://cup-a.blogspot.com/2011/09/book-clubs-tea-cakes.html" target="_blank"> </a><br />
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I made Tea Cakes recently for an event. I always love them more than I remember! Sometimes I forget about them and then when they resurface and I make them, I fall in love all over again. They keep longer than sugar cookies and they are less work, but just as lovely. When I made them this summer, they just didn't stay puffed up as high as I like them. I texted my friend, Melissa B.(when she makes them they always look perfect). She said she rolls them in small balls and that helps keep the roundness. I had rolled mine out with a rolling pin and cut them with a biscuit cutter. They turned out bigger and flatter. So, though in the blog post I said "roll and cut out <i>or</i> roll into balls", based on my experience, I will now say <b>roll them into balls</b>!<br />
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<span style="font-size: large;">6. <a href="http://cup-a.blogspot.com/2013/08/corn-popping-and-shucking.html" target="_blank">Popcorn and Kettle Corn</a> </span><br />
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We make stove-top popcorn most every week in our house (sometimes for family movie night on the weekends and sometimes for our Snack dinner on Sunday nights). Several months ago someone at church said I should ask our friend Drew for his Kettle Corn recipe. My kids and I are big fans of kettle corn. I asked Drew for his recipe and he said, "there isn't really a recipe, but rather it's just a matter of adding a few Tbsp. of sugar to the oil before popping." That simple! So, now we sometimes make a batch of each. For the recipe, we simply add 3 Tbsp. sugar to the oil as it is heating up and swirl it around to distribute it evenly amongst the kernels. Make sure you salt the popped corn well, as the salty/sweet combo is what makes it so super-delicious!<br />
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I'm sure there are a dozen more recipes that I have tweaked-since-posting, but these are the main ones that have been on my mind. I often write about making recipes your own, altering them to your liking, and getting creative! So, since I have done that and have taken your advice on making things better, I wanted to let you know. I will update these 6 posts with these changes so that they will be "new and improved". <br />
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Keep your great suggestions coming!</div>
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