tag:blogger.com,1999:blog-74785720237755906622024-03-19T10:17:39.142-07:00BlecipesAll the interesting recipes I find while searching my favorite blogs.
And any other recipes I find that I absolutely HAVE to share!MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-7478572023775590662.post-51400859088076177012009-07-06T15:25:00.000-07:002009-07-06T15:35:40.668-07:00Spiced Sweet CherriesI found a steal of a deal at my regular grocery today. 1.99 for a lb of fresh cherries, while they last. So I grabbed a bag and ran with it. I might go back for more after seeing this recipe...<br /><br />See, the way I deal with happy finds like this is, I grab the deal and figure out what to make of it later.<br /><br /><a href="http://www.easyfunschool.com/article2234.html">Spiced Sweet Cherries</a><br /><br />Ingredients:<br />6 to 7 cups sweet cherries<br />juice of 1 lemon<br />3 c. cider vinegar<br />2 (2") sticks of cinnamon<br />24 whole cloves<br />1 slice of ginger, 1/8" thick<br />2 bay leaves<br />½ c. honey<br />Wash and pit cherries and chill in ice water plus juice from half the lemon. In a saucepan with remaining lemon juice, simmer vinegar, honey, cinnamon, cloves, ginger, and bay leaves for 15 minutes. Drain cherries. Fill four hot, scalded pint jars three-quarter full with cherries. Strain hot liquid, and pour over cherries, leaving ½" head space. Seal and process in boiling water bath for 10 minutes.MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-87173319909988533322009-06-25T18:30:00.000-07:002009-07-03T11:02:13.813-07:00Crock Pot Baked BeansMy Hubby and I went to a friend's house a few weeks ago and had the greatest baked beans! I've never been a huge fan. I mean, I'll eat 'em, but I've never thought to make them myself. Even out of a can.<br /><br />Until now! Inspired by Patrick's great dish, I'm on the hunt for a great recipe....<br /><br />Here is where I'll start...<br /><br /><a href="http://www.cooks.com/rec/doc/0,1850,147179-231207,00.html">Baked Beans in a Crock Pot</a>, simple and strightforward.<br /><br /><br />BAKED BEANS IN A CROCK POT<br /><br />1 1/2-2 lb. yellow eyed &/or pea beans<br />Water<br />1 tsp. baking soda for soaking<br />Place beans in large pan, cover with cold water and add baking soda. Cover pan and soak several hours or overnight. Bring beans to a boil, then simmer 10 minutes. Drain.<br /><br />Mix together:<br />2/3 c. molasses<br />8 tbsp. brown sugar<br />3 tsp. dry mustard<br />3 tsp. salt<br />1/2 tsp. pepper<br />1 peeled onion<br />Place 1/2 the bacon in the bottom of a crock pot. Add drained beans and the molasses mixture. Top with the rest of the bacon. Add 1 peeled onion. Cook on medium setting for 10-12 hours or overnight. If more liquid is needed, add water.<br /><br /><br />My beans have soaked for a few days in the fridge (busy busy busy!) and I drained them tonight. I'll throw them back in the fridge and mix up the molasses mixture so I can combine them first thing in the morning. Tomorrow night...yummy baked beans for me!<br /><br />*****<br />Okay, so that plan didn't exactly happen as hoped.<br />I threw them together the next night, they cooked on low for 13 hours and were on the verge of drying out. I added another batch of molases mix plus extra water and cooked for another hour or two, then I brought them camping (in our cousin's RV). The next day, I heated them up for a couple hours, and let them sit all day in the residual heat.<br />The guys still said they were too hard. I think they wanted them mushy.<br />We brought them home and I added even more water, and cooked for an additional 10 hours and they're still slightly too hard as far as my hubby is concerned. And not enough salt pork flavor. I guess bacon isn't a good enough substitute for these babies!<br /><br />Plan: Next time I'll soak overnight AND boil up the next day, hopefully that will make a big difference. AND I'll use a salt-pork recipe!MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-66582127234163021112009-01-08T14:42:00.001-08:002009-01-08T14:45:41.488-08:00StuffingAnother new family favorite: <a href="http://cakeonthebrain.blogspot.com/2007/07/bread-stuffing-with-bacon-caramelized.html">Bread Stuffing with Bacon and Caramelized Onions</a>. Pretty much speaks for itself, but let me elaborate...<br />I used homemade bread and cut it pretty chunky. I like chunky stuffing. The onions were perfectly caramelized, the bacon chunks nice and crispy. After baking in a shallow caserole, I took off the aluminum foil and broiled it for a few minutes.<br />Just Perfect!MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-46448708927279648272009-01-08T10:07:00.000-08:002009-01-08T16:44:05.439-08:00Millie's Birthday dinnerA friend of mine calls his mother-in-law "Millie" (for M-I-L). I decided that was a fine way to introduce this post!<br /><br />So my "Millie" is coming over for her birthday dinner this week and I want to make something special. To me, it's special if it's new! Most of us in the family are becoming more and more health-conscious, so Giada De Laurentiis' <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/angel-food-cake-with-lemon-honey-yogurt-sauce-recipe/index.html">Angel Food Cake </a>sounded like a score! It's topped with a lemon honey yogurt sauce that none of us will be able to resist!<br /><br /><br /><br />For the dinner, I've decided to make <a href="http://blecipes.blogspot.com/2008/10/grilled-cornish-game-hens-why-didnt-i.html">Grilled Cornish Game Hens</a> with <a href="http://www.elise.com/recipes/archives/005261cold_pea_salad.php">cold pea salad</a> and I just ran across the <a href="http://crockpot365.blogspot.com/2008/10/brie-with-apricot-topping-crockpot.html">apricot topped Brie</a> from Stephanie's year of crockpotting as an appetizer! It's so great to have Blecipes to help me with Meal Panning!<br /><br /><a href="http://crockpot365.blogspot.com/2008/10/brie-with-apricot-topping-crockpot.html"></a>MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-70480809102592573412009-01-07T10:44:00.000-08:002009-01-07T10:44:00.324-08:00Ultimate Beef StewHere's the recipe that made me want to do a Tyler Florence recipe every day for a year.<br /><br /><br /><br /><a href="http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-stew-recipe2/index.html">Ultimate Beef Stew</a><br /><br /><br />I tried this last night and it was a big hit! Searing the meat beforehand was definitely worth the time! I used what I had on hand: a marsalla wine, mmmm. I'll definitely be making this one often!MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-50174898630962252122009-01-07T08:07:00.000-08:002009-01-08T14:41:08.376-08:00Sweet Potato PieWhen we got back from our Thanksgiving trip down south, I picked up a 20 lb turkey for 45 cents a pound! Now it's time to do my own turkey dinner, and I've been looking for a sweet potato pie recipe anywhere close to the one we had in Baton Rouge. This one looks close, so I'm giving it a go...<br /><br /><a href="http://www.seriouseats.com/recipes/2007/11/pioneer_womans_sweet_potatoes_1.html">Pioneer Woman's Sweet Potato Pie</a>.<br /><br />1/8/09<br />I made this last night and, while it was pretty good for me, it was a total hit for my hubby! I'm not big on the taste of cooked/baked nuts, so it would have been a miracle for me to have totally loved it. My hubby was exuberant in his praise of the dish though! Definitely a new family favorite!MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-25515391869626894722008-12-21T13:59:00.000-08:002009-01-07T07:45:54.620-08:00GingersnapsI'm in love with fresh food.<br /><br />I'm sick of canned this and powdered that.<br /><br />So when I decided to make gingersnaps for the first time, I determined that there was only one way to do it.<br /><br />With fresh ingredients.<br /><br />Including the ginger.<br /><br />As much as I could control it.<br /><br />So I did some searching and found this recipe for <a href="http://deliciouslivingmag.com/food/recipes/dl_recipe_827/">Gingersnaps</a>. A few weeks ago I made some sugared ginger, so even that ingredient was pretty fresh. Well, it was fresh when I made it two weeks ago!<br /><br />So here, I embark on yet another fresh recipe!<br /><br />1/7/09<br />I made these for chirstmas gifts, but only 6 made it before I realized my hubby was wolfing them down! Fresh indeed, these were fantastic!!!MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-80555844526614446762008-12-20T14:16:00.000-08:002009-01-07T07:46:56.844-08:00Sugared CranberriesI think this one is going to work! (I'll be sure to update with my progress tomorrow.)<br /><br />Presenting: <a href="http://elizabethsedibleexperience.blogspot.com/2008/12/pour-some-sugar-on-me.html">Sugared Cranberries</a>.<br /><br />1/7/09<br />These were great! Juicy, beautiful. They were the Wow factor on my Christmas trays!MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-27461491177947883332008-12-19T15:34:00.000-08:002008-12-20T14:19:08.409-08:00Cornbread and a good storyI found <a href="http://homesicktexan.blogspot.com/">Homesick Texan</a> via google's Food Blog Search. Can't say enought great things about that!<br /><br />HT tells about her (her?) love of cast iron skillets, how to treat them, and then goes right into the greatest <a href="http://homesicktexan.blogspot.com/2007/01/iron-pan-perfect-cornbread.html">Cornbread</a> recipe. I can't wait to try it! Our friend made chili and asked for cornbread to go with it. He's kind of finicky, so I'll probably make a separate, more conventional batch, but I'm definitely trying out this recipe tonight!<br /><br />12/20/08<br />I made this last night, as indicated.<br />Well, it looked FANTASTIC. But it tasted "off," not sure what exactly I did wrong, but I'm going to try it again sometime. Good thing I made another type!MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-52716454499626836512008-12-13T08:16:00.000-08:002008-12-19T15:26:34.518-08:00Alton Brown's Christmas SoupI was able to watch the food network with my hubby a few nights ago and he didn't flee!!<br />We caught a clip of Alton Brown's Christmas soup and my hubby was enthralled. Well, enthralled is kind of a strong word. He was definitely hooked though.<br /><br />It's a kielbasa soup with kale. And the kielbasa did it.<br /><a href="http://www.foodnetwork.com/recipes/christmas-soup-recipe/index.html">Check it out</a>!<br /><br />12/19/08<br />Made this tuesday - it was a hit! Though he wasn't impressed with the kale, I think it added some good flavor.MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-79086874488880401792008-12-08T15:05:00.001-08:002008-12-08T15:22:34.330-08:00Kiwi Kiwi KiwiThere was a sale on Kiwi and I just had to grab my share. Now, I just need some good recipes.<br /><br />I'm going to try <a href="http://www.recipegoldmine.com/canfruitH/kiwi-lime-marmalade.html">Kiwi Lime Marmalade</a>, <a href="http://www.justfruitrecipes.com/fru-0154333.html">Kiwi Chutney</a>, and <a href="http://allrecipes.com/Recipe/Kiwi-Fruit-Salsa/Detail.aspx">Kiwi Fruit Salsa</a>.MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-52288160203813977262008-12-05T14:25:00.002-08:002008-12-05T14:28:17.135-08:00Alfredo SauceQuite simply, <a href="http://allrecipes.com/Recipe/Alfredo-Sauce-2/Detail.aspx">Alfredo Sauce</a>.<br /><br />Never use a packet again.MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-73836766886186864722008-11-30T15:39:00.000-08:002008-11-30T15:45:00.384-08:00Worcestershire SauceSo last time we went to Baton Rouge, we visited Avery Island, the home of Tabasco Sauce! We got some special stuff at their gift shop and in the bag they gave us a Tabasco brand Worcestershire sauce. My hubby LOVED it. I thought it was pretty darn good myself. We tried to find it online, to no avail. We scoured the shops around Baton Rouge on this latest trip down, to no avail. So I've decided to make some of my own. Why not?<br /><br />So I found this recipe for <a href="http://www.recipesource.com/side-dishes/sauces/worcestershire01.html">basic worcestershire sauce</a>, and I'll "kick it up" with some tabasco.MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-66751288646077793182008-11-26T16:30:00.000-08:002008-11-30T12:29:52.827-08:00Another one for the cranberry columnMy hubby asks for cranberry juice and voilla!<br />It's more about my internet searching ability than cooking, huh?<br /><br />Thus, <a href="http://www.wikihow.com/Make-Fresh-Cranberry-Juice">making cranberry juice from fresh cranberries</a>...<br /><br /><br />11/30/08<br />Yeah, that didn't turn out so great...I'll keep looking for another recipe...MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-8444233117600336052008-11-26T15:59:00.000-08:002008-11-26T16:01:41.362-08:00Thems Animal Crackers!I was looking for a light appetizer idea for thanksgiving, and found this idea for a new type of <a href="http://www.101cookbooks.com/archives/001444.html">animal cracker</a>!<br />I'm actually going to use a rotary wheel and make squares or triangles, but the idea is the same...Can't Wait!MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-48184414696370412972008-11-09T13:43:00.000-08:002008-11-10T15:21:02.019-08:00The Hunt for Drying SpinachI love how hunts often yeild so much more than expected. I was on the hunt for preparation instructions for drying spinach leaves. As in dehydrating. And that has lead me to <a href="http://sharonastyk.com/">Sharon Astyk's blog</a>. She is the author of Depletion and Abundance which is quite worth checking out. It is purportedly about taking a more purposefull approach to preserving our bounty, planning rather than haphazardly preserving willy-nilly. Since I am taking this winter to plan my first real vegetable garden, I think it will be a good read for me.<br /><br /><br /><br />On to drying spinach...<a href="http://baklavaqueen.blogspot.com/">The Baklava Queen</a> has a great overview of <a href="http://baklavaqueen.blogspot.com/search/label/preservation%20(drying)">dehydrating fruits and vegetables</a>, very general directions, but I'm on my way...<br /><br />Okay, so I also found directions for <a href="http://www.beyondwonderful.com/how_to/preparing/blanch_spinach.htm">blanching spinach</a>, specifically I wanted to make sure I didn't over cook it, so I wanted to know how long it should be in the boiling water. <a href="http://www.beyondwonderful.com/how_to/preparing/blanch_spinach.htm">Beyond Wonderful</a> is, well, beyond wonderful!<br /><br />I also experimented with simply taking the soaking wet leaves and laying them out, one at a time, on the parchment-covered baking sheet. Alternatively, I took the last half of the spinach and squeezed it into a ball to get the excess water out, then tried to separate it in some manner for drying on another sheet.<br /><br />By far and away, laying out each individual leaf was well worth the effort! It was a cinch to grind with my mortar and pestle, and you could still see the wonderful color and it didn't get all hard and nasty.<br /><br />Not nasty is a good thing, don't you think?MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-21171118143059350542008-11-07T12:52:00.000-08:002008-11-08T12:56:19.289-08:00Ultimate Sloppy JoesHere's my first Tyler Florence recipe that made it to the blog!<br /><br />Last night I made <a href="http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-sloppy-joes-recipe/index.html">Ultimate Sloppy Joes</a>. Mmmmm...<br /><br /><br /><br />Ingredients:<br />Extra-virgin olive oil<br />1 large onion, diced <strong>(I cut out the onion...big surprise. But I added two cloves of garlic instead.)<br /></strong>1 1/2 pounds lean ground turkey <strong>(Don't have the turkey on hand, so I used ground beef.)<br /></strong>Kosher salt and freshly ground black pepper<br />2 cups ketchup<br />1/4 cup yellow mustard<br />1/4 teaspoon cayenne pepper<br />1 tablespoon brown <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">sugar</a><br />2 tablespoons tomato paste<br />1 tablespoon red wine vinegar<br />12 parker house <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">rolls</a><br /><br /><br />Directions<br />Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and saute for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon - about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of red wine vinegar and season it once more before serving on parker rolls.<br /><br />I did fewer adjustments on this recipe than I think I ever have on anything else! It came out WONDERFULL and it's a good thing I made a double batch because there was barely enough left over for my lunch today! I was a bit curious about the red wine vinegar at the end, but it really worked!!<br />Oh, also - with the change of using beef instead of turkey, there was a lot of oil rendered that I should have drained, but I didn't do so until the end. Well, I waited to add the vinegar unil after it was drained, but that was it.<br />So if you use a meat more fatty than turkey, just remember to drain and you won't be as grossed out by the pools of oil toward the end!<br /><br />Also, I was totally pleased and surprised that it took me only 40 minutes to make this, from defrosting the meat and assembling all the ingredients to plating and serving! (I'm a bit slow, it'll probably not take you as long!)MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-13759152936244423722008-11-05T14:18:00.000-08:002009-01-07T07:53:02.038-08:00Tyler Florence. Ultimate. {Chef}It's no secret that I'm a huge fan of Stephanie and her amazing <a href="http://crockpot365.blogspot.com/">Crockpot Blog</a>. Well, I've been thinking lately that it could be fun to do the same kind of challenge next year. Not the same EXACT challenge, though I'd certainly love to use my crockpot every day! No. I was thinking...mabe grilling every day!<br />But then I was thinking, that's an awefull lot of food. And quite a commitment. And perhaps after that I'd never want to look at another grill again. And I don't like the idea of never grilling again.<br />So I'm thinking now that I'll do a SIMILAR challenge, with less of a commitment.<br /><br />2009: 4 meals a week using <a href="http://tyler1.wordpress.com/">Tyler Florence's</a> <a href="http://www.foodnetwork.com/tylers-ultimate/index.html">recipes</a>.<br />Whadya think about that?<br /><br />I'm drooling already.<br />Over the food.<br />I'm a married woman, people!<br /><br />1/7/09<br />I decided to pare this down a bit and do 1 recipe a week. That's okay. The leftovers will last awhile!MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-11713442120324185752008-11-04T11:00:00.000-08:002008-11-05T10:00:57.168-08:00Roasted GoodnessI have a handfull of various produce left in my pantry and thought I'd roast it all up for freezing. Here's what I've got:<br />4 Pie Pumpkins<br />1 Acorn Squash<br />Tons of Apples<br />1/2 bag of carrots<br />2 garlic bulbs<br />1/2 onion<br /><br />So I've got the whole roasting squash/gourds thing down pat by now, and I enjoy roasting garlic and onion from time to time, but what about carrots and apples? Well, ask and ye shall receive...it's just a google search away:<br /><br /><a href="http://www.recipetips.com/recipe-cards/t--1949/oven-roasted-carrots.asp">Roasted Carrots</a><br /><a href="http://www.eatingwell.com/recipes/apple_cheddar_salad.html">Roasted Apples</a><br /><br />later that same day...<br />I stand corrected, <a href="http://closetcooking.blogspot.com/2008/10/roasted-apple-sauce.html">Roasted Apple Sauce</a> sounds the BEST! I'm going for it! And Bonus: I found a new food blog! <a href="http://closetcooking.blogspot.com/">Closet Cooking</a> is fun, down to earth, and pretty funny, if you ask me.<br /><br />11/5/08:<br />Okay. Yesterday I made the Roasted Apple Sauce. I made one change in the recipe because I didn't have apple cider on hand, and I roasted it "low and slow" instead of at 400 degrees.<br /><br />I don't want to share.<br /><br />It's addictive.<br /><br />It makes way too little.<br /><br />Next time I'm loading up every deep pan I have and can fit into my oven.<br /><br />Seriously.<br /><br />Here's the recipe, with my alterations in bold:<br /><br />12 apples (peeled, cored and chopped) <strong>I used empire and cortland</strong><br />3/4 cup apple cider <strong>Didn't have apple cider, so I looked through my fridge wondering what I could substitute for it...I used coke. Seriously. I used 1/2 cup coke and 1/4 cup water. </strong><br />3 tablespoon lemon juice<br />6 tablespoons brown sugar<br />3/4 teaspoon cinnamon<br />1/2 teaspoon nutmeg<br /><strong>I also added 1/2 teaspoon ground clove.</strong><br /><strong></strong><br />Directions:<br />1. Toss everything in a bowl.<br /><strong>This was kind of vague, so after mixing it all together, I laid the apple secions out on a baking sheet and drizzled the remaining juices over them. Caution: It made a bit of a mess in my oven, so next time I'll use a deeper pan, like a roaster or casserole dish. Whatever you have...as long as it has taller sides than a cookie sheet! </strong><br />2. Bake in a preheated 400F oven until the apples are very soft, about 30-50 minutes.<br /><strong>I baked for 30 mins at 400, then had to leave the house, so I turned off the oven for an hour, but kept them in it. Then when I got back, I jacked the heat back up to about 300 and left them in there for another hour or so.</strong><br />3. Mash the apples.<br /><strong>I let them cool a bit before transferring to a bowl to mash. Next time, using a deeper pan, I'll probably keep them in the original pan for mashing, then transfer to the storage jar or bowl. </strong><br /><br />Out of the 12 apples, I got about a quart of apple sauce (aprox 4 cups). It's actually more like an apple butter. So amazing! I don't know if I'm tasting the coke because I know it's there or not, so the next step is to give it to my hubby for snacking. He's the apple butter king!<br /><br />{shhhh! the coke is our secret!}MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-63152227144754144832008-11-02T14:57:00.000-08:002008-11-02T14:59:52.544-08:00Melt-in-your-Mouth RollsI am traveling 1600 miles for thanksgiving this year and have been told I'll be able to make rolls! I have made homemade rolls for years, but never in the bread machine, so I want to try out <a href="http://friendshipfabulousfoodies.blogspot.com/2008/10/rich-white-thyme-dinner-rolls.html">this recipe</a> from Suzie of <a href="http://friendshipfabulousfoodies.blogspot.com/">Friendship of the Fabulous Foodies</a> before I go.<br /><br />Fingers crossed...MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com1tag:blogger.com,1999:blog-7478572023775590662.post-8693773907056127542008-11-02T13:48:00.000-08:002008-11-02T13:50:20.687-08:00Infused VinegarI'm on the hunt for cranberry infused vinegar and found this site, which provides general directions for making herb or fruit <a href="http://recipes.howstuffworks.com/how-vinegar-works2.htm">infused vinegars</a>. I'm already on my way to the kitchen to try it!!!MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-70934600496701957122008-11-01T08:22:00.001-07:002008-11-01T08:23:25.899-07:00Sweet & Sour Carmelized OnionsAnd here it is...<a href="http://crockpot365.blogspot.com/2008/10/sweet-and-sour-carmelized-onions.html">Sweet & Sour Carmelized Onions</a>! This one's just for me, And I plan to enjoy it tonight to it's fullest!MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-73032418761962240332008-11-01T08:13:00.000-07:002008-11-02T15:34:13.557-08:00Pecan topped Sweet PotatoesI'm back! After a week of arguing with the computer, the modem, the router, the ISP, and finally walking away...and back...I've finally got my internet working again! And now I'm in search for a fantastic onion idea I saw last week but didn't take the time to create a link to....<strong>this is why I have blecipes!!!</strong><br /><strong>{sigh)</strong><br />So in my search for this elusive onion recipe, I ran across Stephanie's idea for <a href="http://crockpot365.blogspot.com/2008/10/pecan-topped-baked-sweet-potatoes.html">sweet potatoes</a> and I happen to have everything on hand!<br /><br />11/2/08<br />So I decided conclusively that I don't like using nuts in anything baked. Every time I walked past the crockpot, I just didn't like the smell. As I thought more about it, I can't recal ever liking nuts in my brownies or pies. Excluding pecan pie, of course. But with that much sugar, what wouldn't taste good.<br />Anyway, if I make this again, I'll probably forgo the pretzels and the pecans, and possibly even cut down on the cranberries because as much as I like cranberries, I didn't enjoy the whole fruit in the same bite as the sweet potatoes. I'd still use them though because the infused flavor was wonderfull.<br />Just me.MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-40223851926188576112008-10-22T20:51:00.000-07:002008-10-22T20:54:49.386-07:00CanningI've put up some more cans of fruit tonight. This time Cranberry Sauce and Spiced Pears. I've decided to start a canning journal to keep with my stored cans in order to document the specific recipes used and ingredients, etc. I've been labeling the jar lids with the appropriate name, plus the date it was made, but this way I can look back and see what "else" was put in it.<br /><br />What do you do to keep track of these things?<br />Do you have jar labels, or write on the lids?MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com0tag:blogger.com,1999:blog-7478572023775590662.post-90490665518692274582008-10-18T13:00:00.000-07:002008-10-20T12:27:26.611-07:00Pumpkin Pie DipStephanie's done it again! I'm going to grab one of my frozen bags of pumpkin puree and make this quick <a href="http://crockpot365.blogspot.com/2008/10/little-dipper-pumpkin-pie-dip-recipe.html">Pumpkin Pie dip</a> for the crew of friends we have working on our house today. They totally deserve it!<br />Maybe I'll whip up a batch of <a href="http://allrecipes.com/Recipe/Grandmas-Gingersnaps/Detail.aspx">gingersnaps</a> to go with it...<br /><br />10/20/08<br />Okay, I did end up making this Saturday afternoon, but I wasn't completely won over. Oh, and my hubby thought it looked like cheese dip and was totally surprised when he tried it with a pretzel!<br />In general I thought it was bland. I did add pumpkin pie spice although it didn't call for it. I think next time I'll go with a little less sour cream and maybe a tablespoon or so of sugar.<br />Yes, I will definitely be making this again!MJhttp://www.blogger.com/profile/03087472638489570440noreply@blogger.com1