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August 25, 2016

You Can Be the Queen and This Dish Will Be Your King of Leftovers – How Brilliant

25 August 2016
brookefenton
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

With the holidays upon us – really – they are only two months away – it’s time to start planning what you’ll do with those elusive leftovers in addition to gathering Christmas lists. Unless you’re like me and wait until the absolute last minute. That Thanksgiving turkey is good as is the next day, but the day after you may feel like “no thanks” which is the consensus in my house as well. That’s why I like to compile all my old, tried and true recipes as well as a few new ones.

 

This turkey a la king is perfect. I never considered using turkey in place of chicken but as you know, they are practically the same. The good news is that this dish is fairly different than the usual holiday fare so it’ll be welcome by all your picky family members. This will definitely stop the whining amongst the kids, at least.

 

Recipe and photo courtesy of All Recipes

 

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Quick Tip: Feel free to add whatever veggies you please to the mix.

 

Fudgy and Pudgy This Dessert Will Win You Over with Its Chocolate-y Goodness

25 August 2016
brookefenton
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

What could possibly make chocolate cake better? Having a tunnel of chocolate inside! That’s what this one delivers. You will be a fan of this Tunnel of Fudge Cake. My favorite thing to do is combine it with vanilla bean ice cream, and then drizzle some caramel sauce.

Because who doesn’t love chocolate and caramel? My son who is a die-hard chocolate fan like his Momma begged for this to celebrate his making it into the 6th grade. I obliged because it was quite the accomplishment, especially in the math realm. So here’s to middle school being easier! (I know, wishful thinking).

But for now we celebrate with the world’s best chocolate overload. I am more than certain that your entire family will love this cake. In the event they aren’t huge chocolate lovers, there are always options for cake flavor and filling flavor using this recipe as a base.

 

 

Recipe and photo courtesy of Pillsbury

 

 

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Quick Tip: It’s impossible to test the doneness of this cake, as it magically produces a tunnel of fudge in the middle. Make as is and follow the directions and it should turn out perfect.

 

Fun Name – Delicious Way to Eat Your Vegetables. These Snakes are Minimally Sneaky

25 August 2016
brookefenton
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I say minimally sneaky because they do sneak up on your taste buds and surprise them with flavor! My family loves eating these snakes in a blanket. All they are is basically, asparagus wrapped in Provolone, Swiss and mozzarella cheeses wrapped up cozily in a crescent dough blanket. How delicious does that sound? I knew they’d be a hit the first time I ever laid eyes on the recipe, and I’ve made them several times since – even on camping trips!

 

When I was little I didn’t like asparagus, or any vegetable for that matter. I can’t imagine how happy I would’ve been to have them this way! My mom served it plain with a squirt of lemon, and I was kind of miffed to know that this recipe has been around for a long time. Then again, I can’t fault her for trying to get us to eat healthy and like it… it’s just that lemon squirt wasn’t cutting it! Sorry mom!

 

Recipe and photo courtesy of All Recipes.

 

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Quick Tip: Cover the pan with aluminum foil for easy clean up.

 

This Classic Recipe is Revamped to Include Cheese – The Family Will Be Surprised! Brave Enough to Try?

25 August 2016
brookefenton
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

It’s true that everyone has their own recipe for meatloaf that they love and swear by, even I do! That’s why I was hesitant to try this Ribbon Meatloaf. It looked cool, and sounded good on paper but would the family enjoy it? I don’t even know what possessed me to be brave enough to try but I am so very glad I did! Cheese really does add a new dimension, and while I’ll likely still make my classic meatloaf sometimes, this is a contender and I have a feeling it may get requested again!

 

The best part was serving mashed potatoes with it. I like to get a bite of meatloaf and add some potatoes to it. The cheese and potatoes was amazingly delicious. I am definitely a fan of this version. See what you think, are you brave enough to try? While new isn’t always better, it’s still quite yummy!

 

Recipe and photo courtesy of Food.com

 

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Quick Tip: Line your pan for the loaf with foil for an easy serving and clean up.

 

My Daddy’s Favorite Dessert Recipe – Lemony Fresh and Completely Indulgent

25 August 2016
brookefenton
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This is one of those throwback, 1960’s recipes that my dad absolutely loved. His mom made it for him, and then my mom took over. Now, I make this for my boys and girls and they all love it too! If you’re looking for a recipe that everyone will say WOW over then this is it. What is this delicious concoction? Why, it’s lemon chiffon cake of course!

 

When I was little, there was a Strawberry Shortcake character named Lemon Chiffon. I actually had the doll and she smelled just like this cake! So every time my Nanny made it for dad I would get so excited because I felt like I was eating that scent – it’s not like we could lick the dolls and get the flavor out (haha). So I am very thankful for this recipe passed down through the ages that I can continue to make for my kiddos.

 

Recipe and photo courtesy of Taste of Home

 

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Quick Tip: This cake is perfect for coffee dates with friends, you’ll impress them easily!

 

How On Earth Do You BAKE an Entire State? This is One Way and It’s Scrumptious!

25 August 2016
brookefenton
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Baked Alaska, I’d heard of it but had no clue exactly what it was. So when I came across this recipe I was eager to try. I am always looking for new treats to serve my little family, and make my kids giggle.

I knew when I said it was Baked Alaska they’d get a kick out of it. If you’re like me and you’ve heard of this dessert but were clueless as to what it’s made of you’re about to find out! It’s actually a cake and ice cream dessert featuring meringue. I suppose the meringue represents an iceberg – that’s my guess anyway.

 

What it definitely represents is yummy in your tummy. That’s because the combination of vanilla ice cream and white cake is scrumptious! I could literally not stop eating this. Neither could the family! Almond extract gives it a bit of a wedding cake flavor. All I know is I’m in love.

 

Recipe and photo courtesy of All Recipes.

 

 

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Quick Tip: Since this is ice cream and cake all in one, it’s perfect for a birthday. You can mix and match flavors.

 

Pasta Made Perfectly In The Pressure Cooker – Why Wait For Dinner When You Don’t have Too?

25 August 2016
jessicafaidley
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pressure cooker ragu pasta, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Pressure cooking has been around for a long time. The new cookers out today are digital and much safer than the ones from the old days. You can whip up delicious dishes such as pasta with meat sauce in just a few minutes. The time you save can be spent tossing together a salad to go as an accompaniment.

 

The thing I love most about using the pressure cooker is that the cooking time is usually cut down by more than half. It’s a great tool to use when you are pressed for time.

Recipe and photo courtesy of Serious Eats.

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Quick Tip: Always do a quick release when pressure cooking pasta. Otherwise, it will continue to cook and become mushy.

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