tag:blogger.com,1999:blog-82249948693347827282024-03-08T09:32:53.777-05:00Make It From ScratchCooking, crafting, knitting, gardening, and much more. All made from scratch.Stephanie Appletonhttp://www.blogger.com/profile/07411714132368771649noreply@blogger.comBlogger436125tag:blogger.com,1999:blog-8224994869334782728.post-72122691502446171112010-09-09T00:01:00.056-04:002010-09-09T00:01:01.472-04:00Hard ChoicesI love Make it from Scratch. I love the carnival. I love the variety of contributors here, and of course all you readers that have support us.<br />
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But I don't think MIFS is all that it could be. I have spread myself too thin, and been unable to give this blog the attention I would like to. That can be said about many areas of my life right now. The tragic events of this summer have forced changes and choices. We, as a family, and I, personally need to pull in, downsize, and regroup. The choices and processes have not been easy, but they are necessary.<br />
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One of the hard choices is this blog. The time has come to set it aside, indefinitely. My attention and time need to be focused elsewhere right now.<br />
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So, this is goodbye to Make it from Scratch. I plan to continue my personal blog, <a href="http://stkappleto.blogspot.com/">Adventures in the 100 Acre Wood</a>, and will probably incorporate more recipes and the like there than I have been in recent years. A big thank you goes to our contributors, past and present. I hope you continue to visit them at their personal blogs. Thanks Jenn at <a href="http://rtheyallyours.blogspot.com/">11th Heaven's Homemaking Haven</a>, Mary at <a href="http://www.simplyforties.com/">Simply Forties</a>, Rina at<a href="http://gottalittlespacetofill.blogspot.com/"> Gotta Little Space</a>, Jenn at <a href="http://www.frugalfrontporch.com/">Frugal Front Porch</a>, and Liss at <a href="http://www.frillsinthehills.com/">Frill in the Hills</a>. Thanks also go to former contributors, <a href="http://www.blogger.com/profile/17781471734145665351">Kellie</a>, and <a href="http://www.blogger.com/profile/10720538592229420776">Heather</a>. <br />
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Thanks too to our readers and everyone who has participated in the carnival. Sharing ideas, recipes, and projects is what this blog is all about, and it never could have been with out the contributors and participants to this site and carnival. I wish you continued success in combining frugality and creativity.Stephanie Appletonhttp://www.blogger.com/profile/07411714132368771649noreply@blogger.com19tag:blogger.com,1999:blog-8224994869334782728.post-89759770910035120852010-09-08T10:21:00.000-04:002010-09-08T10:21:13.231-04:00And the winner is . . .The winner of the <a href="http://makeitfromscratch.blogspot.com/2010/08/nakana-seasoned-rice-vinegar-giveaway.html#comments">Nakano Seasoned Rice giveaway</a> is lucky number 13 - <a href="http://www.blogger.com/profile/00305409125105992525">Jenny</a>. Jenny please email me or a leave a comment with your email so I can get your information for the prize package, or email me at makeitfromscratch at yahoo.com. If I do not hear from you by Friday, I will have to pick another winner.Stephanie Appletonhttp://www.blogger.com/profile/07411714132368771649noreply@blogger.com1tag:blogger.com,1999:blog-8224994869334782728.post-19558914100588078332010-09-08T08:00:00.006-04:002010-09-08T08:00:08.668-04:00Cherry Tomatoes Packed in Oil<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__WV2u4Zu51I/TIapvmmLxJI/AAAAAAAABSo/ChWt3WzLDv0/s1600/cherry-tomatoes-02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/__WV2u4Zu51I/TIapvmmLxJI/AAAAAAAABSo/ChWt3WzLDv0/s320/cherry-tomatoes-02.jpg" width="320" /></a></div><br />
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My cherry tomatoes, in fact all of my tomatoes, did very poorly this year. If you had better luck you're probably up to your ears in the little buggers by now. Try this method to preserve a whole bunch of them easily and quickly!<br />
<span class="Apple-style-span" style="font-family: Verdana;"><span class="Apple-style-span" style="font-family: Times;"><br />
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: Verdana; font-size: 10pt;">Cherry Tomatoes<br />
Small onions (baby or maybe pearl) or shallots<br />
Cider vinegar or lemon juice (1-2 tablespoons per 16 oz jar)<br />
Fresh basil, tarragon, oregano etc to taste<br />
Coarse salt<br />
Olive oil<br />
Canning jars and lids<br />
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Tomatoes must be firm and ripe. If you're using another type, select the smallest ones (no bigger than a tangerine).<br />
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Wash and dry the tomatoes. Peel several of the onions or shallots.<br />
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Prepare scalded or sterilized 16 ounce jars. Fill them with tomatoes, alternating with a few onions and herbs. When the jars are filled to about one and a half inches from the rim, sprinkle with a pinch of coarse salt. Add one or two tablespoons or cider vinegar or lemon juice, and cover with olive oil.<br />
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Close the jars with a very clean lid, and store them in a rather cool place (50 to 59 degrees F) (think fridge). The tomatoes will be ready to eat in two to three months and will keep for up to a year. They go well served with grains or with meat.<br />
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Ann Duran, St. Front France<br />
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From Preserving Food without Freezing or Canning<o:p></o:p></span></div>Maryhttp://www.blogger.com/profile/00435766515785509966noreply@blogger.com4tag:blogger.com,1999:blog-8224994869334782728.post-53303633812807152342010-09-02T06:40:00.001-04:002010-09-02T06:43:54.701-04:00Carnival #182 - Apple Sauce<i>Welcome to the carnival! The Make it from Scratch carnival is your chance to share your projects. I hope you join us by linking up at the bottom of this post.</i><br />
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<a href="http://3.bp.blogspot.com/_zMtrgo7WmcI/SONffbD4qHI/AAAAAAAAB4g/YTrdy1byW5o/s1600-h/100_5823.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5252146583888767090" src="http://3.bp.blogspot.com/_zMtrgo7WmcI/SONffbD4qHI/AAAAAAAAB4g/YTrdy1byW5o/s200/100_5823.jpg" style="cursor: pointer; float: left; margin: 0pt 10px 10px 0pt;" /></a>The peak of apples season is just around the corner. Depending on the variety of apples available to you, you may find them plentiful now. You can pick your own or purchase them in quantity for a good price. There are so many wonderful things you can make with apples to consume now, or to preserve for later. If your family eats applesauce like mine does, applesauce will be at the top of the to make list.<br />
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Making applesauce is very easy. It really is just cooked mushed apples. If you are making quantities to preserve, it does take a bit of time, but is a simple process. A good firm, slightly tart variety of apple make the best sauce in my opinion. Transparents are wonderful, but I usually have more Golden Delicious available to me, and that is what I use. <br />
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First quarter the apples. No need to peel or core. Place them in a large pot with enough water to cover the bottom of the pot. Cook on medium high heat. Be sure to stir periodically and to scrape the bottom. A little bit of scorching will change the flavor of the whole batch. When the apples are very mushy, they are ready to be processed.<br />
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<a href="http://4.bp.blogspot.com/_zMtrgo7WmcI/SONffVkJ1lI/AAAAAAAAB4o/65VagCdKru8/s1600-h/100_5825.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5252146582413497938" src="http://4.bp.blogspot.com/_zMtrgo7WmcI/SONffVkJ1lI/AAAAAAAAB4o/65VagCdKru8/s200/100_5825.jpg" style="cursor: pointer; float: left; margin: 0pt 10px 10px 0pt;" /></a> A <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FNorpro-Sauce-Master%2Fdp%2FB0000DDVMQ%3Fie%3DUTF8%26s%3Dhome-garden%26qid%3D1216344830%26sr%3D8-1&tag=stoptheride-20&linkCode=ur2&camp=1789&creative=9325">Sauce Master</a> makes quick work of the apples producing a nice thick sauce and removing all the seeds and peels. If you don't have a Sauce Master, the cooked apples can also be pushed through a sieve to remove the unwanted parts. Alternatively, apples can be peeled and cored before cooking. They will cook to a mush with stirring.<br />
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Applesauce freezes and cans well. To freeze, sweeten the sauce if desired, and fill containers; freezer boxes, jars, or even recycled containers like yogurt ones work well. Be sure to leave plenty of head space (about an inch) for the sauce to expand as it freezes.<br />
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<a href="http://1.bp.blogspot.com/_zMtrgo7WmcI/SONff-G4GXI/AAAAAAAAB4w/DP51iAn1egk/s1600-h/100_5827.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5252146593296554354" src="http://1.bp.blogspot.com/_zMtrgo7WmcI/SONff-G4GXI/AAAAAAAAB4w/DP51iAn1egk/s200/100_5827.jpg" style="cursor: pointer; float: left; margin: 0pt 10px 10px 0pt;" /></a>To can the applesauce, heat the sauce and sweeten if desired. Pack into clean hot jars, and put lids on. My canning book recommends 1/2 inch head space. I've found that an inch head space really works better. Jars can be sealed with a pressure canner or in boiling water. Pressure can at 6 pounds pressure, 8 minutes for pints and 10 minutes for quarts. Or process in boiling water 15 minutes for pints and 20 minutes for quarts.<br />
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Trouble Shooting<br />
<a href="http://3.bp.blogspot.com/_zMtrgo7WmcI/SONfgA9V6II/AAAAAAAAB44/QzIfLofgx2c/s1600-h/100_5829.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5252146594061871234" src="http://3.bp.blogspot.com/_zMtrgo7WmcI/SONfgA9V6II/AAAAAAAAB44/QzIfLofgx2c/s200/100_5829.jpg" style="cursor: pointer; float: left; margin: 0pt 10px 10px 0pt;" /></a>The biggest problem I have had with canning apple sauce is the jars oozing out apple sauce when I removed them from the pressure canner. The jars still seal. The sauce is still good, but it makes a big sticky mess. Here are some tips to help avoid that problem:<br />
<ul><li>Leave extra head space.</li>
<li>Make the sauce a bit thinner. </li>
<li>Let the jars cool longer in the canner. It seems to be the sudden temperature change that causes the oozing. Letting the jars cool slowly has been the best fix for the problem.<br />
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</ul>Need more apple ideas?<br />
<a href="http://www.stoptheride.net/2008/09/apple-ginger-preserves.html">Apple Ginger Preserves</a><br />
<a href="http://www.stoptheride.net/2008/09/crock-pot-apple-butter.html">Crockpot Apple Butter</a><br />
<a href="http://www.stoptheride.net/2008/09/got-peels-and-cores.html">Apple Cider Vinegar</a><br />
<a href="http://www.stoptheride.net/2008/08/canning-sliced-apples.html">Canning Sliced Apples</a><br />
<a href="http://makeitfromscratch.blogspot.com/2009/08/home-canned-apple-pie-filling.html">Apple Pie Filling</a><br />
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Don't forget to enter our <a href="http://makeitfromscratch.blogspot.com/2010/08/nakana-seasoned-rice-vinegar-giveaway.html">Nakano Giveaway</a>. Win $35 gift card, Nakano seasoned rice vinegar, and a recipe booklet. Drawing is tomorrow.<br />
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<i>Stephanie is a mom, homeschooler, homesteader in the hills of West Virginia. Find more of her adventures at <a href="http://stkappleto.blogspot.com/">Adventures in the 100 Acre Wood</a>. </i><br />
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LINK UP YOUR PROJECTS!<br />
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Carnival Guidelines:<br />
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Link up your recipes, crafts, garden projects, yarn creations, home improvement, or other d-i-y posts. Posts about making something, or helpful resources and tips for making things are what we are all about.<br />
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I used David Lebovitz's Basic Vanilla, which follows, for inclusion in my Baked Alaska. Feel free to use it or any custard-based ice cream recipe.<br />
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<div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;"><strong>Vanilla Ice Cream</strong></div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">About 1 quart (1l)</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">Adapted from <a href="http://www.amazon.com/exec/obidos/asin/1580088082/davidleboviswebs" style="color: #49a514; font-weight: bold; text-decoration: underline;">The Perfect Scoop</a> (Ten Speed Press)</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">1 cup (250ml) whole milk</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">A pinch of salt</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">3/4 cup (150g) sugar</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">1 vanilla bean, split lengthwise</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">2 cups (500ml) heavy cream</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">5 large egg yolks</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">1 teaspoon pure vanilla extract</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight. You can also chill your custard in an ice bath, which will move things along more quickly.</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">6. Pour your cooled custard into a stainless steel bowl or something equally durable and stick it in the freezer.</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">7. Here's the important part - every 30 minutes VIGOROUSLY whisk your custard. That's right - VIGOROUSLY! It's hard to make yourself do this because you won't want to break up the freezing ice cream, especially since you (or your kids) probably have your bowl and spoon ready! Do it anyway. This is what makes the ice cream smooth and creamy. All those ice crystals need to be broken apart. Set your timer and whisk your custard every 30 minutes or 45 minutes for the first three or four hours. Make your kids do this part and it's even easier!</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">8. After 3 or 4 hours your ice cream will be at the soft serve stage and can be eaten. If you don't want to eat it yet, at this point you can stop whisking it and let it freeze hard.</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">Delicious and oh so easy!</div><div style="color: #555555; font-family: 'Lucida Grande', Verdana, 'Bitstream Vera Sans', Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;">Don't forget to rinse your pieces of vanilla bean and stick them in a cup or two of sugar to make delicious <a href="http://makeitfromscratch.blogspot.com/2010/08/vanilla-sugar.html">vanilla sugar!</a></div>Maryhttp://www.blogger.com/profile/00435766515785509966noreply@blogger.com7tag:blogger.com,1999:blog-8224994869334782728.post-2524128236711787922010-08-29T10:14:00.002-04:002010-09-03T23:26:36.635-04:00Nakano Seasoned Rice Vinegar - Giveaway! *closed*<div class="separator" style="clear: both; text-align: center;"><a href="http://mizkan.com/imagesSITEDYNAMIC/images/products/Nakano/b_sROASTED_GARLIC.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://mizkan.com/imagesSITEDYNAMIC/images/products/Nakano/b_sROASTED_GARLIC.jpg" /></a></div><a href="http://mizkan.com/Brands/Nakano/ProductsAndFlavors/">Nakano </a>is introducing a line of seasoned rice vinegar. The new seasoned flavors include red pepper, pesto, balsamic blend, Italian herb, and the roasted garlic flavor that they sent me (along with a $50 gift card) to try the product and share it with you.<br />
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Rice vinegar is wonderful for adding a light flavor to your favorite foods with out adding fat or a lot of calories. It is also gluten free. I used the Roasted Garlic vinegar I was sent to make <a href="http://makeitfromscratch.blogspot.com/2010/07/carnival-178-summer-garden-chicken.html">Summer Garden Chicken</a>. I simply splashed it over the meat and veggies for a delicious subtle garlic flavor.<br />
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Find more great recipes and serving suggestions at their <a href="http://mizkan.com/Recipes/?action=search">website</a>. The<a href="http://mizkan.com/Recipes/?action=view&recipeID=1581470336"> Baked Goat Cheese with Tangy Pesto Spinach</a> is something that I want to try. It would be especially good if I made my own goat cheese. (It is on the to do list.)<br />
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THE GIVEAWAY<br />
Want to give Nakana Seasoned Rice Vinegar a try? Enter to win! The prize package includes a $25 gift card, 1 bottle of seasoned vinegar, and a coupon and recipe booklet. Do one, two, or three of the following for your chance to win. Just please be sure to leave a separate comment here for each of the options you choose. <br />
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1. Sign up for the <a href="http://bit.ly/9KS2BD">NAKANO SPLASH Recipe Club</a> to receive a free monthly e-newsletter featuring great recipes and tips.<br />
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2. NAKANO is on Facebook! <a href="http://bit.ly/cjLu9r">Become a fan</a>. <br />
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3. Visit the <a href="http://bit.ly/bsTRdG">NAKANO website</a> then come back and tell us what your favorite Splash tip is.<br />
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<a href="http://bit.ly/bsTRdG"></a><o:p></o:p><br />
A winner will be picked this Friday, September third. Good luck!Stephanie Appletonhttp://www.blogger.com/profile/07411714132368771649noreply@blogger.com24tag:blogger.com,1999:blog-8224994869334782728.post-88793902329164279292010-08-27T07:00:00.000-04:002010-08-27T07:00:00.597-04:00Spicy Pickled Green Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/gottalittlespacetofill/4922663710/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 206px; height: 320px;" src="http://1.bp.blogspot.com/_IwinazGwZzc/THdIEaduuSI/AAAAAAAAHDY/UtBlYLhcJQc/s320/spicy+green+beans.jpg" alt="" id="BLOGGER_PHOTO_ID_5509951909771786530" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:georgia;">First time pickling green beans, over here. I think it went well...I guess we'll find out in a few months! My in laws are on vacation and told me I could harvest in the garden. I'd wanted to try simple green bean canning and since my beans are coming to an end, I'm jumping at the chance to pick some of their green beans!</span><br /><br /><span style="font-family:georgia;">Are you pickling/canning/putting anything up this year?</span><br /><br /></span><span style="font-weight: bold; font-style: italic;font-family:georgia;font-size:100%;" >Spicy Pickled Green Beans</span><span style="font-style: italic;font-size:100%;" ><br /><a style="font-family: georgia;" href="http://www.food.com/">Food.com</a><br /><span style="font-family:georgia;">Makes 4 pints</span><br /><br /><span style="font-family:georgia;">3 pounds green beans</span><br /><span style="font-family:georgia;">4 long thin red chilies (use gloves when handling!)</span><br /><span style="font-family:georgia;">3 large garlic cloves</span><br /><span style="font-family:georgia;">1 tablespoon peppercorns</span><br /><span style="font-family:georgia;">1/4 cup fresh dill</span><br /><span style="font-family:georgia;">2 1/2 cups water</span><br /><span style="font-family:georgia;">2 1/2 cups white vinegar</span><br /><span style="font-family:georgia;">1/4 cup salt</span><br /><br /><span style="font-family:georgia;">Trim and remove string from green beans. Cut to fit into jars. Prepare jars, rings and lids for canning.</span><br /><br /><span style="font-family:georgia;">Bring water, vinegar and salt to the boil.</span><br /><br /><span style="font-family:georgia;">Fill each jar with beans until they are snug. Insert chilies and garlic. Divide peppercorns amongst jars. Divide dill amongst jars. Ladle the boiled pickling liquid into the jars leaving headspace. Wipe rims of jars, apply lid and screw on rings. Process in boiling water bath for 12 minutes.</span><br /><br /><span style="font-family:georgia;">Remove carefully and allow to cool to room temperature. During this cooling time, you'll hear quiet pops letting you know your jars have sealed. If by the next day, some of the jars haven't sealed, you can store in refrigerator to be eaten as soon as possible. Allow the sealed jars to sit at least one month in a cool, dark place before opening.</span><br /></span>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com6tag:blogger.com,1999:blog-8224994869334782728.post-42099250061688152642010-08-26T10:27:00.000-04:002010-08-26T10:27:25.274-04:00MIFS #182 - It is Thursday????<i>Welcome to the carnival! The Make it from Scratch carnival is your chance to share your projects. I hope you join us by linking up at the bottom of this post.</i><br />
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Apologies for the late carnival, and for my lack of contribution. This summer has taken a toll on me. Honestly, I did not even realize it was carnival day until about five minutes. So carry on with out me while I try to get it together here. <br />
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<i>Stephanie is a mom, homeschooler, homesteader in the hills of West Virginia. Find more of her adventures at <a href="http://stkappleto.blogspot.com/">Adventures in the 100 Acre Wood</a>. </i><br />
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LINK UP YOUR PROJECTS!<br />
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Carnival Guidelines:<br />
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Link up your recipes, crafts, garden projects, yarn creations, home improvement, or other d-i-y posts. Posts about making something, or helpful resources and tips for making things are what we are all about.<br />
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Please link directly to the post, not to home page of your blog. Kindly link back to the carnival with twitter, stumble and/or from your blog.<br />
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<script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=41610" type="text/javascript"></script>Stephanie Appletonhttp://www.blogger.com/profile/07411714132368771649noreply@blogger.com2tag:blogger.com,1999:blog-8224994869334782728.post-23598858282016986932010-08-25T08:00:00.004-04:002010-08-25T08:00:00.093-04:00Devil's Food Cupcakes with Espresso Meringue<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OvquP0BWuwI/SA-smSRR1eI/AAAAAAAAFcU/UfYHh23dR1o/s1600/devils_cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OvquP0BWuwI/SA-smSRR1eI/AAAAAAAAFcU/UfYHh23dR1o/s320/devils_cupcake.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve these delicious little grownup cupcakes at your next dinner party. They look beautiful on a buffet!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Use your mini-muffin tins. You can find the little silver wrappers where cake decorating supplies are sold.</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 32px;"><b><span class="Apple-style-span" style="font-size: medium; font-weight: normal;"><br />
</span></b></span></span></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span class="Apple-style-span" style="font-size: 11px; font-weight: bold;">I<span class="Apple-style-span" style="font-size: medium;">ngredients</span></span></div><div class="MsoNormal" style="background: white; margin-bottom: 3.0pt; mso-outline-level: 3;"><b><span style="color: #cc0000; font-family: Verdana; text-transform: uppercase;">CUPCAKES<o:p></o:p></span></b></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l2 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">Vegetable oil spray <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l2 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">4 ounces unsweetened chocolate, finely chopped <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l2 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">1/4 cup Dutch-process cocoa powder, plus more for sprinkling <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l2 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">1 1/4 cups boiling water <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l2 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">1 1/2 cups all-purpose flour <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l2 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">1 teaspoon baking soda <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l2 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">1/4 teaspoon salt <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l2 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">2 sticks unsalted butter ( 1/2 pound), softened <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l2 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">1 1/2 cups packed dark brown sugar <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l2 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">3 large eggs <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l2 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">1/2 cup buttermilk <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l2 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">1 teaspoon pure vanilla extract <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l2 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;"><o:p> </o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: 3.0pt; mso-outline-level: 3;"><b><span style="color: #cc0000; font-family: Verdana; text-transform: uppercase;">ESPRESSO MERINGUE<o:p></o:p></span></b></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l1 level1 lfo3; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">3 large egg white <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l1 level1 lfo3; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">1 1/2 cups confectioners’ sugar <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l1 level1 lfo3; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">1 teaspoon instant espresso, plus more for sprinkling <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: .75pt; margin-left: 15.0pt; mso-list: l1 level1 lfo3; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -15.0pt;"><span style="font-family: Symbol;"><img alt="*" height="7" src="bullet_arrow_orange" width="7" /><span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;"><o:p> </o:p></span></div><h6><span class="Apple-style-span" style="font-size: medium;">directions<o:p></o:p></span></h6><div class="MsoNormal" style="background: white; margin-bottom: 7.5pt; margin-left: 15.0pt; margin-right: 15.0pt; margin-top: 0in; mso-list: l3 level1 lfo4; tab-stops: list .5in; text-indent: -.25in;"><span style="font-family: Arial;">1.<span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">MAKE THE CUPCAKES: Preheat the oven to 325°. Line 24 muffin cups with paper liners. Lightly spray the paper liners with vegetable oil spray. In a small bowl, mix the chocolate and 1/4 cup of cocoa. Add the boiling water and let melt, then whisk until smooth. In a medium bowl, whisk the flour with the baking soda and salt. In a large bowl, using an electric mixer, beat the butter and brown sugar until fluffy. Beat in the eggs, buttermilk and vanilla, then slowly beat in the dry ingredients and the chocolate mixture in 3 alternating batches. <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: 7.5pt; margin-left: 15.0pt; margin-right: 15.0pt; margin-top: 0in; mso-list: l3 level1 lfo4; tab-stops: list .5in; text-indent: -.25in;"><span style="font-family: Arial;">2.<span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">Fill the muffin cups three-fourths full with the batter. Bake for 22 to 25 minutes, shifting the pans halfway through, until the cupcakes are springy and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cupcakes cool in the pans for 15 minutes, then unmold them and transfer to a rack to cool completely. <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: 7.5pt; margin-left: 15.0pt; margin-right: 15.0pt; margin-top: 0in; mso-list: l3 level1 lfo4; tab-stops: list .5in; text-indent: -.25in;"><span style="font-family: Arial;">3.<span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">MEANWHILE, MAKE THE ESPRESSO MERINGUE: Mix the egg whites, confectioners’ sugar and 1 teaspoon of espresso in a medium stainless steel bowl. Set the bowl over a saucepan of simmering water and heat the whites, whisking constantly, until hot to the touch (165°). Transfer the mixture to the bowl of a standing electric mixer fitted with a whisk and beat at high speed until the meringue is stiff and glossy, about 5 minutes; if using a handheld mixer, beat for about 8 minutes. <o:p></o:p></span></div><div class="MsoNormal" style="background: white; margin-bottom: 7.5pt; margin-left: 15.0pt; margin-right: 15.0pt; margin-top: 0in; mso-list: l3 level1 lfo4; tab-stops: list .5in; text-indent: -.25in;"><span style="font-family: Arial;">4.<span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span style="font-family: Arial;">Scoop half of the espresso meringue into a pastry bag fitted with a large (3/4-inch) plain tip and pipe the meringue onto half of the cupcakes. Repeat with the remaining espresso meringue and cupcakes. Lightly sprinkle the meringue with cocoa and espresso powder and serve. <o:p></o:p></span></div><div style="background: white;"><b><span style="font-family: Arial;">MAKE AHEAD</span></b><span style="font-family: Arial;"> The frosted devil’s food cupcakes can be kept in an airtight container overnight.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><!--EndFragment-->Maryhttp://www.blogger.com/profile/00435766515785509966noreply@blogger.com4tag:blogger.com,1999:blog-8224994869334782728.post-16785000777085496642010-08-23T14:13:00.001-04:002010-08-23T14:13:52.353-04:00Espresso Chocolate Jam Birthday Cupcakes<p><a href="http://www.frugalfrontporch.com/2010/08/happy-birthday-baby.html" target="_blank">Hubby’s birthday</a> was last week! Sadly he was on the road an unable to be here on his big day but we celebrated over the past weekend. Hubby loves peanut butter cups. Something about the combination of chocolate and peanut butter puts him in a heavenly place. For the past several years I’ve tried to incorporate his love of peanut butter and chocolate into his birthday cake. <a href="http://www.frugalfrontporch.com/2009/08/paula-deens-chocolate-peanut-butter.html" target="_blank">Last year’s attempt</a> was very good but the cake was so heavy and rich. I had to swig down a whole glass of milk to cut the richness of just a small slice. Maybe it was a little too rich! This year I wanted a lighter airier version! </p> <p><a href="http://lh6.ggpht.com/_-OLWuh-Syjc/THK6SXvKoTI/AAAAAAAACHc/9dyqJnrEWlk/s1600-h/017-1%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Espresso Chocolate Jam Cupcakes w/Whipped Cream Cheese Frosting" border="0" alt="Espresso Chocolate Jam Cupcakes w/Whipped Cream Cheese Frosting" src="http://lh5.ggpht.com/_-OLWuh-Syjc/THK6T6tDVII/AAAAAAAACHg/Yi96032neqE/017-1_thumb%5B1%5D.jpg?imgmax=800" width="613" height="484" /></a> </p> <p><a href="http://www.frugalfrontporch.com/2010/06/outfitting-new-long-haul-truck.html" target="_blank">Time with hubby</a> is precious since we only spend a few days together every two weeks so I cheated! I used a box mix and store bought frosting to jump start the baking process but I added my own twist. You can easily use a few of my tricks to add a little extra <em>umph</em> to your baked goodies regardless if you use store bought mix or if you make it from scratch!</p> <ul> <li>Duncan Hines Dark Chocolate cake mix</li> <li>Betty Crocker Whipped Cream Cheese frosting</li> <li>Strawberry jam or preserves</li> </ul> <p>Prepare cupcakes per package directions EXCEPT substitute water for super concentrated brewed coffee (cooled) or simply dissolve 2 tablespoons of instant coffee into the water. All the cupcakes to cool completely!</p> <p>Using a knife or small circular cookie cutter, cut a circle shape in the top of the cupcakes. Using a fork, gently insert into the side of a circle and pop out the middle section of the cupcake and set aside. Drop at least a teaspoon of jam or preserves in the middle of each cupcake replacing the the cupcake centers on top of the jam. </p> <p>Pipe whipped cream cheese frosting on top allow to set and serve. You can also mix 1 part of creamy peanut butter with 2 or 3 parts whipped cream cheese frosting and pipe onto cupcakes.<em> (Tip: I used a simple plastic sandwich bag with the corner snipped off to pipe the frosting.)</em></p> <p align="center"><a href="http://lh4.ggpht.com/_-OLWuh-Syjc/THK6U0dufaI/AAAAAAAACHk/0JDlWJ5g_zc/s1600-h/017-2%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Espresso Chocolate Cupcakes with a suprise inside" border="0" alt="Espresso Chocolate Cupcakes with a suprise inside" src="http://lh6.ggpht.com/_-OLWuh-Syjc/THK6VmRZFrI/AAAAAAAACHo/gUjN8Z2veQ4/017-2_thumb%5B1%5D.jpg?imgmax=800" width="304" height="304" /></a> <a href="http://lh5.ggpht.com/_-OLWuh-Syjc/THK6XM8eSsI/AAAAAAAACHw/BzoWf6i7swY/s1600-h/025%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="peanut butter frosting + jam centers taste like a chocolate PB&J" border="0" alt="peanut butter frosting + jam centers taste like a chocolate PB&J" src="http://lh5.ggpht.com/_-OLWuh-Syjc/THK6XztXfeI/AAAAAAAACH0/Fwt_Snb-DzE/025_thumb%5B2%5D.jpg?imgmax=800" width="263" height="304" /></a> </p> <p align="left">The coffee flavor offers a nice subtle complimentary flavor to the chocolate cake. Of course, if you wanted a stronger coffee taste to the cake, you can always make the coffee stronger before adding it to your cake mix. Ultimately, the cupcakes were a hit. I made several with jam filled centers, some with just plain cream cheese frosting, and others with a peanut butter cream cheese frosting. This is on the “definitely to repeat” list!</p> <p></p> <p></p> <p></p> <p><a href="http://www.mylivesignature.com" target="_blank"><img style="border-bottom: 0px; border-left: 0px; background: none transparent scroll repeat 0% 0%; border-top: 0px; border-right: 0px" border="0" src="http://signatures.mylivesignature.com/85814/jenn_at_ffp/7f087c7e6033ab75f8bded0742c69954.png" /></a></p> <p><a href="http://frugalfrontporch.blogspot.com/"><img style="margin: 0px 15px 0px 0px; display: inline" title="Frugal Front Porch" alt="frugal front porch" align="left" src="http://lh3.ggpht.com/_-OLWuh-Syjc/S_ajICm4o_I/AAAAAAAABgY/GXqTQRkVBXQ/s144/Chic%20Button.jpg" width="125" /></a>Jenn is a stay at home southern mom raising her kids in Northwestern Minnesota with her trucker hubby. She loves to cook, craft and blog. Soon she’ll be going back to school for a new adventure in Graphic Design. You can find recipes, crafts, parenting strategies, budget tips, product reviews and fabulous giveaways on her blog, <a href="http://frugalfrontporch.blogspot.com/" target="_blank">Frugal Front Porch</a>. </p> Jennhttp://www.blogger.com/profile/14789961117599474902noreply@blogger.com3tag:blogger.com,1999:blog-8224994869334782728.post-56819266741822362912010-08-19T00:01:00.004-04:002010-08-19T00:01:01.006-04:00MIFS #181 - -Who says you can't wipe your face on your shirt?<i>Welcome to the carnival! The Make it from Scratch carnival is your chance to share your projects. I hope you join us by linking up at the bottom of this post.</i><br />
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<i>This a post originally appeared on my blog 12/09. </i><br />
We made the switch to cloth napkins some time ago. I found some nice napkins in a clearance aisle and bought those for our dining room napkins. For the kitchen we used old baby washcloths and cut up towels. I prefer cloth napkins to paper, and love not having to buy paper napkins all the time.<br />
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Those original kitchen napkins have gotten a lot of use. It was time for something different.<br />
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My husband had several dress shirts that had various stains or small rips making them unsuitable to wear to work. I had them in a pile, not quite sure what to do with them. Then it occurred to me that they would make good napkins. I broke out the scissors and the sewing machine and got to work.<br />
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<a href="http://4.bp.blogspot.com/_zMtrgo7WmcI/Sx0q5pa6qxI/AAAAAAAAD1M/iKKdWCQHkbM/s1600-h/101_0534.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412529497028864786" src="http://4.bp.blogspot.com/_zMtrgo7WmcI/Sx0q5pa6qxI/AAAAAAAAD1M/iKKdWCQHkbM/s200/101_0534.jpg" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a>The first step was to cut up the shirt. I wasn't worried about exact measurements for these napkins. I cut squares that are roughly 10x10 inches.<br />
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Next I ironed the squares, and folded the sides over about a 1/4 inch and ironed the fold. Then it was simply a matter of sewing the folds. I used a zigzag stitch to sew it all up.<br />
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<a href="http://4.bp.blogspot.com/_zMtrgo7WmcI/Sx0q6Dosg2I/AAAAAAAAD1U/BC9vQO1Y260/s1600-h/101_0537.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412529504065979234" src="http://4.bp.blogspot.com/_zMtrgo7WmcI/Sx0q6Dosg2I/AAAAAAAAD1U/BC9vQO1Y260/s200/101_0537.jpg" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a>With use, I have noticed some fraying. To prevent this, I should have made my zig zag right on the edge, or folded and sewn the edges over a second time. The fraying is minimal, and it really doesn't bother me that much for these everyday use napkins, though.<br />
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<a href="http://4.bp.blogspot.com/_zMtrgo7WmcI/Sx0q6Ul_J7I/AAAAAAAAD1c/WXcWE1FxQKI/s1600-h/101_0542.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412529508618020786" src="http://4.bp.blogspot.com/_zMtrgo7WmcI/Sx0q6Ul_J7I/AAAAAAAAD1c/WXcWE1FxQKI/s200/101_0542.jpg" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a>The final product. Sixteen napkins were made from two shirts in a couple of hours.<br />
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I enjoy using cloth napkins. They work better, and save us money. Making them from old shirts makes them practically free. It also is a source of great amusement for my kids sitting around the lunch table. They find it hilarious that they get to wipe their face on daddy's shirt.<br />
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<i>Stephanie is a mom, homeschooler, homesteader in the hills of West Virginia. Find more of her adventures at <a href="http://stkappleto.blogspot.com/">Adventures in the 100 Acre Wood</a>. </i><br />
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Link up your recipes, crafts, garden projects, yarn creations, home improvement, or other d-i-y posts. Posts about making something, or helpful resources and tips for making things are what we are all about.<br />
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<script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=40327" type="text/javascript"></script>Stephanie Appletonhttp://www.blogger.com/profile/07411714132368771649noreply@blogger.com6tag:blogger.com,1999:blog-8224994869334782728.post-10261137189275475752010-08-18T08:00:00.004-04:002010-08-18T08:00:08.596-04:00Vanilla Sugar<div class="separator" style="clear: both; text-align: center;"><a href="http://www.benpentreath.com/shop/images/uploads/IMG_6365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://www.benpentreath.com/shop/images/uploads/IMG_6365.jpg" width="320" /></a></div><br />
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This is a simple one but oh so good and frugal too!<br />
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Have you ever splurged and bought those expensive vanilla beans? Sometimes your dessert is so special that it seems worth it. Once you're done with that fancy dessert you're left with an expensive vanilla bean to throw in the trash. It seems so wasteful but what else are you going to do with it? That's easy, make vanilla sugar!<br />
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Make sure the vanilla bean is clean and dry. Break it into several pieces of about 1" long. Find a cute little container (or a small plastic bowl) and fill it with a cup or two of granulated sugar. Insert the bits of vanilla beans, mix and put the lid on. In two or three weeks open the lid and take a whiff. If you like vanilla, you won't smell anything better!<br />
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Use your vanilla sugar to enhance the flavor of other foods. Sprinkle it across sugar cookies or french toast or use it to make sugared nuts. Have fun with it! You'll feel better knowing that you extended the life of an expensive ingredient and created something delicious!<br />
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In a decorative jar the vanilla sugar makes a great gift!Maryhttp://www.blogger.com/profile/00435766515785509966noreply@blogger.com2tag:blogger.com,1999:blog-8224994869334782728.post-24868490656927284262010-08-16T13:14:00.001-04:002010-08-16T13:14:13.240-04:00Easy Apple Raisin Crisp<p>I’m going to be honest, I <strike>stole</strike> tried this recipe from Food Network’s Sunny Anderson when I had the <a href="http://frugalfrontporch.blogspot.com/2010/07/free-fun-for-four-fellas.html" target="_blank">four fellas</a> here this summer. We had an abundance of apples and this made for a fantastically easy and fast dessert! Just about any firm apple works even though she recommends Fuji or McIntosh apples. The kids loved (LOVED) ‘em and i can’t believe it was so simple to make. </p> <p><a href="http://lh5.ggpht.com/_-OLWuh-Syjc/TGlx12cwlCI/AAAAAAAACFQ/Sk0a3tn4PgI/s1600-h/001%5B7%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px" title="Apple Raisin Crisp" border="0" alt="Apple Raisin Crisp" align="right" src="http://lh5.ggpht.com/_-OLWuh-Syjc/TGlx2Wdu54I/AAAAAAAACFU/BoVZcbVx8hg/001_thumb%5B5%5D.jpg?imgmax=800" width="321" height="211" /></a>I wonder if it would be too indulgent to enjoy for breakfast one day??? </p> <blockquote> <h4>Ingredients</h4> <ul> <li>2 apples (recommended: Fuji or McIntosh) </li> <li>1 teaspoon lemon <a>juice</a> </li> <li>1/4 cup strawberry <a>jam</a>, jelly or preserves </li> <li>2 tablespoon all-purpose flour </li> <li>3 tablespoons butter, cold and diced </li> <li>3 tablespoons brown sugar </li> <li>1/2 cup oats, uncooked </li> <li>1/4 cup raisins </li> <li>1/2 teaspoon ground cinnamon </li> <li>1/4 teaspoon ground allspice </li> <li>1/4 teaspoon ground nutmeg </li> <li>Pinch <a>salt</a> </li> </ul> <h4>Directions</h4> <p>Preheat oven to 350 degrees F.</p> <p>Cut each apple in half along its equator. Using a melon baller or spoon, cut out the core, creating a rounded hole. Rub apple with lemon juice to prevent browning. Place 1 tablespoon of jam into each hole and top with a few raisins. </p> <p>Topping: in a small bowl mix together dry ingredients plus the cold butter. It’s faster and easier if you do this with your hands. Press the mixture on the top of each apple. Be careful not to press too hard or the jam will squirt out. Place in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes.</p> </blockquote> <p>Here is a link to <a href="http://www.foodnetwork.com/recipes/baked-apple-with-crisp-topping-recipe/index.html" target="_blank">Sunny’s original baked apple recipe</a>.</p> <p align="center"><a href="http://lh4.ggpht.com/_-OLWuh-Syjc/TGlx3wpDL3I/AAAAAAAACFY/Dk9h-toISgI/s1600-h/006%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="006" border="0" alt="006" src="http://lh6.ggpht.com/_-OLWuh-Syjc/TGlx5HxsQGI/AAAAAAAACFc/x9o7nFs68o0/006_thumb%5B1%5D.jpg?imgmax=800" width="486" height="484" /></a> </p> <p><a href="http://www.mylivesignature.com" target="_blank"><img style="border-right-width: 0px; background: none transparent scroll repeat 0% 0%; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" border="0" src="http://signatures.mylivesignature.com/85814/jenn_at_ffp/7f087c7e6033ab75f8bded0742c69954.png" /></a></p> <p><a href="http://frugalfrontporch.blogspot.com/"><img style="margin: 0px 15px 0px 0px; display: inline" title="Frugal Front Porch" alt="frugal front porch" align="left" src="http://lh3.ggpht.com/_-OLWuh-Syjc/S_ajICm4o_I/AAAAAAAABgY/GXqTQRkVBXQ/s144/Chic%20Button.jpg" width="125" /></a>Jenn is a stay at home southern mom raising her kids in Northwestern Minnesota with her trucker hubby. You can find recipes, crafts, parenting strategies, budget tips, product reviews and fabulous giveaways on her blog, <a href="http://frugalfrontporch.blogspot.com/" target="_blank">Frugal Front Porch</a>. </p> <p>*Be sure to check out how you can win a <a href="http://www.frugalfrontporch.com/2010/08/sams-club-back-to-school-event-wbonus.html" target="_blank">$25 Sam’s Club Gift card</a> – it ends Wednesday!</p> Jennhttp://www.blogger.com/profile/14789961117599474902noreply@blogger.com4tag:blogger.com,1999:blog-8224994869334782728.post-83600800354054420862010-08-15T16:48:00.005-04:002010-08-15T18:32:06.264-04:00Who would like to win a $60 voucher from www.cookware.com?<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_h8v-YV_Wgd8/TGfeifwYQtI/AAAAAAAAFgE/1KWzP3kMlU0/s1600/lecreuset+display.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/_h8v-YV_Wgd8/TGfeifwYQtI/AAAAAAAAFgE/1KWzP3kMlU0/s640/lecreuset+display.jpg" width="425" /></a></div><br />
You? Head on over to <a href="http://www.frillsinthehills.com/2010/08/usa-canada-giveaway-from-cookwarecom.html">Frills in the Hills</a> - there's a special giveaway just for the USA & Canada residents! You can enter DAILY too! Ends Friday 10am New York Time, 7am LA time...<br />
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See you there!Lisshttp://www.blogger.com/profile/03075362324473272101noreply@blogger.com0tag:blogger.com,1999:blog-8224994869334782728.post-59940962618831101102010-08-13T06:30:00.002-04:002010-08-13T06:30:01.450-04:00Roasted Applesauce<span style="font-size:100%;"><span style="font-family:georgia;">Ok yes. It's only August. Not even halfway through August yet. Not really *fresh* apple season yet - I know, I know! Bookmark this post for fall though; trust me, you want to!</span> <span style="font-family:georgia;"><br /><br />Transparent apples are coming into season now however and earlier this week my Dad was given a whole lot of them. He asked me if I'd like to do something with them. A pie </span><span style="font-style: italic;font-family:georgia;" >(hint hint)</span><span style="font-family:georgia;"> or something. Of course I said yes and after baking three little six inch pies absolutely crammed with apples, I still had six pounds left over.</span> <span style="font-family:georgia;"><br /><br />I'd seen this roasted applesauce from Martha Stewart oh goodness, a while back now, and had bookmarked it to try this apple season. Thought I'd give it a trial test run with the remaining transparents, as I'd learned they do in fact make great pies and applesauce.</span> <span style="font-family:georgia;"><br /><br />Well.</span> <span style="font-family:georgia;">Let's just put it this way. I doubt I'll be making applesauce in any other way, ever again. This recipe makes such a creamy, flavorful and rich applesauce! So good. And after digging around the interwebs, I learned that I could in fact can applesauce in a hot water bath so that it is shelf stable rather than taking up room in my freezer. Double win!</span> <span style="font-family:georgia;"><br /><br />I had six pounds so I doubled the recipe and it turned out beautifully.<br /><br /></span> </span><div style="text-align: center; font-style: italic; font-family: georgia;"><span style="font-size:100%;">A note - if you do not own a food mill, simply chop the apples roughly as I did, then press through a large mesh strainer to remove seeds/peels/cores.<br /><br /></span></div><span style="font-size:100%;"> <span style="font-family:georgia;">Here's the recipe:</span> </span><span style="font-weight: bold; font-style: italic; font-family: georgia;font-size:100%;" ><br /><br />Roasted Applesauce</span><span style="font-size:100%;"> <span style="font-style: italic;font-family:georgia;" ><br />Makes 8 - 1/2 cup servings</span><br /><a style="font-style: italic; font-family: georgia;" href="http://www.marthastewart.com/recipe/roasted-applesauce">Martha Stewart</a> <span style="font-style: italic;font-family:georgia;" ><br /><br />1/4 cup water</span> <span style="font-style: italic;font-family:georgia;" ><br />6 tablespoons packed brown sugar</span> <span style="font-style: italic;font-family:georgia;" ><br />1 teaspoon fresh lemon juice</span><br /><span style="font-style: italic;font-family:georgia;" >pinch coarse salt</span> <span style="font-style: italic;font-family:georgia;" ><br />2 tablespoons unsalted butter, cut into small pieces</span> <span style="font-style: italic;font-family:georgia;" ><br />3 pounds small assorted apples such as Gala, McIntosh or Fuji (about 10)</span> <span style="font-style: italic;font-family:georgia;" ><br />1/2 teaspoon ground cinnamon</span> <span style="font-style: italic;font-family:georgia;" ><br />pinch nutmeg</span> <span style="font-style: italic;font-family:georgia;" ><br />pinch ground cloves</span> <span style="font-style: italic;font-family:georgia;" ><br /><br />Preheat oven to 425F. Combine water, sugar, lemon juice and salt in a 9x13 dish.<br /></span> <a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IwinazGwZzc/TGN5Tr08BEI/AAAAAAAAHAI/dkJmssqzVEc/s1600/chopped+apples.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_IwinazGwZzc/TGN5Tr08BEI/AAAAAAAAHAI/dkJmssqzVEc/s320/chopped+apples.jpg" alt="" id="BLOGGER_PHOTO_ID_5504376548666115138" border="0" /></a></span><span style="font-size:100%;"> <span style="font-style: italic;font-family:georgia;" ><br />Scatter butter pieces over the mixture and top with whole apples. Roast until apples are very soft, about 30 to 40 minutes.<br /></span> <a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IwinazGwZzc/TGN5UQVkVEI/AAAAAAAAHAY/F05MbjLDSXg/s1600/roasted+apples.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 283px;" src="http://3.bp.blogspot.com/_IwinazGwZzc/TGN5UQVkVEI/AAAAAAAAHAY/F05MbjLDSXg/s320/roasted+apples.jpg" alt="" id="BLOGGER_PHOTO_ID_5504376558466651202" border="0" /></a></span><span style="font-size:100%;"> <span style="font-style: italic;font-family:georgia;" ><br />Working in small batches, send the apple mixture through a food mill to remove peels and seeds.<br /></span> <a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IwinazGwZzc/TGN5UEa6HJI/AAAAAAAAHAQ/hpv4BcBIc6c/s1600/food+mill.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 282px; height: 320px;" src="http://4.bp.blogspot.com/_IwinazGwZzc/TGN5UEa6HJI/AAAAAAAAHAQ/hpv4BcBIc6c/s320/food+mill.jpg" alt="" id="BLOGGER_PHOTO_ID_5504376555267824786" border="0" /></a></span><span style="font-size:100%;"> <span style="font-style: italic;font-family:georgia;" ><br />Stir in spices. Serve warm, at room temperature, or chilled. Can be refrigerated in airtight container for up to 5 days.<br /></span> <a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IwinazGwZzc/TGN5TYYQP4I/AAAAAAAAHAA/k63XHemnSzQ/s1600/applesauce.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 259px;" src="http://3.bp.blogspot.com/_IwinazGwZzc/TGN5TYYQP4I/AAAAAAAAHAA/k63XHemnSzQ/s320/applesauce.jpg" alt="" id="BLOGGER_PHOTO_ID_5504376543445532546" border="0" /></a></span>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com5tag:blogger.com,1999:blog-8224994869334782728.post-88214879926652045102010-08-12T00:01:00.009-04:002010-08-12T00:01:01.187-04:00Carnival #180 - Pickled Pepper Rings<i>Welcome to the carnival! The Make it from Scratch carnival is your chance to share your projects. I hope you join us by linking up at the bottom of this post.</i><br />
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<div class="separator" style="clear: both; text-align: center;"></div><a href="http://3.bp.blogspot.com/_zMtrgo7WmcI/TGM4FinzS2I/AAAAAAAAETM/-sEXGV017_c/s1600/101_1440.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_zMtrgo7WmcI/TGM4FinzS2I/AAAAAAAAETM/-sEXGV017_c/s320/101_1440.jpg" /></a><br />
The hot banana peppers are looking good in the garden this year. They are big, and they are hot. Just the way we like them. The easiest way to preserve hot peppers is by pickling them.<br />
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I love having pickled hot peppers on hand to add to Mexican dishes, put on a pizza, or give a sandwich some zip.<br />
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Preparing the Peppers<br />
It is a good idea to wear rubber gloves when working with hot peppers. Wash peppers. Discard stems. Cut in 1/2 inch thick rings. You can remove the seeds if you wish, but I leave them.<br />
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Pickling juice (enough for about a dozen large banana peppers to yield about 5 pints of pickled peppers)<br />
6 C white vinegar<br />
2 C water<br />
4 cloves of garlic, crushed<br />
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Combine ingredients and bring to a boil over medium-high heat. Reduce heat and gently boil about five minutes. Strain to remove the garlic. Keep liquid hot.<br />
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Pack pepper rings into hot jars leaving at least 1/2 inch headspace. Cover with hot juice. Wipe rim and screw lid on to finger tip tight. Boiling water process (be sure water is covering the jars) for 10 minutes (don't start timing until water is back to a boil.) Wait five minutes. Remove jars to cool. Refrigerate any unsealed jars.<br />
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TIPS <br />
If you only have a few peppers to pickle, you can skip the boiling water bath, and just store your pickled peppers in the refrigerator.<br />
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You can use many varieties of peppers with this recipe, or even mix your peppers.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_zMtrgo7WmcI/TGM4geLCD9I/AAAAAAAAETU/0TA0ZJTFv_I/s1600/101_1443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_zMtrgo7WmcI/TGM4geLCD9I/AAAAAAAAETU/0TA0ZJTFv_I/s320/101_1443.jpg" /></a></div><br />
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LINK UP YOUR PROJECTS!<br />
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Carnival Guidelines:<br />
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Link up your recipes, crafts, garden projects, yarn creations, home improvement, or other d-i-y posts. Posts about making something, or helpful resources and tips for making things are what we are all about.<br />
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Please link directly to the post, not to home page of your blog. Kindly link back to the carnival with twitter, stumble and/or from your blog.<br />
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</script>Stephanie Appletonhttp://www.blogger.com/profile/07411714132368771649noreply@blogger.com7tag:blogger.com,1999:blog-8224994869334782728.post-18187773095781441322010-08-11T08:00:00.002-04:002010-08-11T08:00:07.288-04:00Fennel, Avocado and Mint Salad with Pistachio Caper DressingAre you trapped in the heatwave that is the southeast this summer? Or is it this hot everywhere? It's brutal here and all I can think of is salad! Try this crunchy, zesty one for a complete change of taste!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__WV2u4Zu51I/TGHfwa1TMnI/AAAAAAAABPE/H19gkGms2Uk/s1600/avofennel_inline.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/__WV2u4Zu51I/TGHfwa1TMnI/AAAAAAAABPE/H19gkGms2Uk/s320/avofennel_inline.jpg" /></a></div><br />
<h3><span style="font-family: Arial; font-size: 15pt;">Ingredients<o:p></o:p></span></h3><ul type="disc"><li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">3/4 cup sun-dried tomatoes <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">1/4 cup plus 1 tablespoon lemon juice (about 1 1/2 lemons) <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">Zest of 1 lemon, finely grated <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">1 teaspoon kosher salt <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">Heaping 1/4 teaspoon freshly ground black pepper <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">1/4 cup drained capers in brine, minced <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">1/2 cup pistachio oil, or other nutty oil such as pumpkinseed <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">1/2 cup extra-virgin olive oil <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">1/2 cup minced red onion (about 1/2 small onion) <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">1 medium fennel bulb, halved lengthwise, cored, and very thinly sliced (about 1 1/2 cups) <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">3 medium ripe Hass avocados <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">1/4 cup fresh mint leaves, chopped <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">1/4 cup fresh Italian parsley leaves, chopped <o:p></o:p></span></li>
</ul><h3><span style="font-family: Arial; font-size: 15pt;">Instructions<o:p></o:p></span></h3><ol start="1" type="1"><li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">Place sun-dried tomatoes in a small bowl. Bring a small pot of water to a boil and pour over the tomatoes so that they are completely submerged. Allow to soak for 1 hour, then drain and slice into 1/8-inch-thick strips. <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">To make the pistachio-caper vinaigrette, combine the lemon juice, lemon zest, salt, pepper, and capers in a small bowl. Slowly add the pistachio oil and olive oil, pouring them in a thin stream while whisking constantly to emulsify them. Stir in the onion. <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">Combine the sliced fennel and sun-dried tomato slices in a mixing bowl, and toss with the pistachio-caper vinaigrette. <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">Halve the avocados lengthwise and remove the pits. Peel each half and place it cut-side down on the cutting board. Slice the avocados into very thin, lengthwise strips. <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">If you’re pressed for time, you can toss all the ingredients together and serve in a salad bowl. For a prettier presentation, layer the avocado slices in a medium bowl, followed by a layer of the fennel salad mixture, and finally some of the fresh herbs. Repeat until all ingredients are stacked in the bowl, ending with a layer of fennel and herbs, about 4 layers of each ingredient total. <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10pt;">Let salad sit for half an hour at room temperature to allow the flavors to combine, then scoop onto plates.</span></li>
</ol>Maryhttp://www.blogger.com/profile/00435766515785509966noreply@blogger.com4tag:blogger.com,1999:blog-8224994869334782728.post-60749077595171509472010-08-10T01:26:00.000-04:002010-08-10T01:26:52.723-04:00Craisin Chocolate Chunk Cookies<div style="text-align: center;"><a href="http://s943.photobucket.com/albums/ad274/jenwhet/Album%202/?action=view&current=DSC_05243-1.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i943.photobucket.com/albums/ad274/jenwhet/Album%202/DSC_05243-1.jpg" /></a></div><br />
We were introduced to craisin chocolate chunk cookies at The Pacific Cookie Co. during out trip to Santa Cruz, CA last month. My mother completely fell in love with them, but knew she would need to create a copycat recipe of her own since she would be leaving California soon. She did, immediately upon returning home, and here it is...<br />
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<div style="text-align: center;"><span style="font-size: x-large;">Craisin Chocolate Chunk Cookies</span></div><br />
<b>Ingredients:</b><br />
2 3/4 cup flour<br />
1 teaspoon salt<br />
1 teaspoon baking soda<br />
1 cup butter, softened<br />
3/4 cup white sugar<br />
3/4 cup brown sugar<br />
2 eggs<br />
1 teaspoon vanilla<br />
3 cups chocolate chunks (or about one and a half packages)<br />
1 cup craisins<br />
1 cup chopped walnuts or pecans<br />
<br />
<b>Directions:</b><br />
<br />
<b>Step 1</b>: In a medium bowl, combine dry ingredients with a whisk.<br />
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<b>Step 2</b>: In a large bowl, combine softened butter and sugars by hand until smooth and creamy. To this mixture, add eggs and vanilla.<br />
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<b>Step 3:</b> Pour flour mixture into sugar mixture and mix by hand until smooth.<br />
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<b>Step 4:</b> Add craisins, nuts and chocolate chunks to dough and stir until combined.<br />
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<b>Step 5:</b> On a greased cookie sheet, drop 1 inch balls about 2 inches apart, and bake at 375 degrees F for 7 to 9 minutes, or until very lightly browned.<br />
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Enjoy!<br />
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<div style="text-align: center;"><a href="http://s943.photobucket.com/albums/ad274/jenwhet/Album%202/?action=view&current=DSC_05252-1.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i943.photobucket.com/albums/ad274/jenwhet/Album%202/DSC_05252-1.jpg" /></a></div>Mom2my10 @ 11th Heavenhttp://www.blogger.com/profile/14813012011182498512noreply@blogger.com5tag:blogger.com,1999:blog-8224994869334782728.post-35109781534917668462010-08-05T07:18:00.000-04:002010-08-05T07:18:49.025-04:00Carnival #179 - Banana "Ice Cream"<i>Welcome to the carnival! The Make it from Scratch carnival is your chance to share your projects. I hope you join us by linking up at the bottom of this post.</i><br />
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<div class="separator" style="clear: both; text-align: center;"></div><a href="http://4.bp.blogspot.com/_zMtrgo7WmcI/TFqZDfvWjZI/AAAAAAAAESc/DsHlMMYho9w/s1600/100_0001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_zMtrgo7WmcI/TFqZDfvWjZI/AAAAAAAAESc/DsHlMMYho9w/s320/100_0001.jpg" /></a>A few weeks ago I found myself with an excess of bananas. Normally if I have too many bananas I will freeze a few to use for baking at a later date. The trouble this time is I already had quite a few frozen for baking, andI had <i>a lot</i> of bananas that need to be used. Luckily, my <a href="http://delilahmiller.blogspot.com/">sister-in-law</a> had a wonderful idea.<br />
<a href="http://2.bp.blogspot.com/_zMtrgo7WmcI/TFqZa1fCzaI/AAAAAAAAESk/JysJcvnWj84/s1600/100_0002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://2.bp.blogspot.com/_zMtrgo7WmcI/TFqZa1fCzaI/AAAAAAAAESk/JysJcvnWj84/s1600/100_0002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_zMtrgo7WmcI/TFqZa1fCzaI/AAAAAAAAESk/JysJcvnWj84/s320/100_0002.jpg" /></a><br />
She told me that you could make an ice cream like treat from frozen bananas. I'm always up for ice cream. So she peeled a couple dozen bananas, stuck them in a freezer bag, and put them in the freezer.<br />
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Awhile later I pulled them out, broke them into pieces, and let the food processor do all the work. I did add a little bit of milk because the bananas were so thick my food processor was having a hard time mixing it.<br />
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The result? Creamy, cold, and delicious. And any leftovers keep well in a container in the freezer. For some ideas for variations of this simple and delicious dessert, check out the comments section in <a href="http://www.thekitchn.com/thekitchn/tips-techniques/stepbystep-instructions-for-oneingredient-ice-cream-097170">Step-by-Step Instructions for One Ingredient Ice Cream. </a><br />
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LINK UP YOUR PROJECTS!<br />
Carnival Guidelines:<br />
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Link up your recipes, crafts, garden projects, yarn creations, home improvement, or other d-i-y posts. Posts about making something, or helpful resources and tips for making things are what we are all about.<br />
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</script>Stephanie Appletonhttp://www.blogger.com/profile/07411714132368771649noreply@blogger.com7tag:blogger.com,1999:blog-8224994869334782728.post-49437413976144555512010-08-04T08:00:00.004-04:002010-08-04T08:00:02.522-04:00Olive Oil Poaching<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__WV2u4Zu51I/TFh_ELSHuVI/AAAAAAAABOE/VcHyIyuMpxY/s1600/halibut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/__WV2u4Zu51I/TFh_ELSHuVI/AAAAAAAABOE/VcHyIyuMpxY/s320/halibut.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><!--StartFragment--> </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p> </o:p>Olive oil poaching may seem like a complicated preparation fit for expensive entrees at fancy restaurants.<span style="mso-spacerun: yes;"> </span>In fact it’s an easy way to compliment the delicate flavor of fresh seafood.<span style="mso-spacerun: yes;"> </span>It does use a lot of olive oil but the oil can be strained and re-used.<span style="mso-spacerun: yes;"> </span>Use regular olive oil, not extra virgin!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The main consideration in olive oil poaching is the temperature of the oil.<span style="mso-spacerun: yes;"> </span>If you’re not careful you’ll go from poaching to deep fat frying in the blink of an eye.<span style="mso-spacerun: yes;"> </span>I always use a candy thermometer to check my oil temp.<span style="mso-spacerun: yes;"> </span>If it gets too hot before you’re ready to add the fish, take your pan off the heat and wait until it cools down.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">You can poach in a frying pan or a saucepan.<span style="mso-spacerun: yes;"> </span>Choose a pan with a surface area similar in size to what you’re trying to poach.<span style="mso-spacerun: yes;"> </span>Deeper sides and a smaller base will require less oil.<span style="mso-spacerun: yes;"> </span>Measure the depth of your piece of fish at its thickest point and add that much oil to your pan.<span style="mso-spacerun: yes;"> </span>Don’t worry, when you add your filet it will displace enough oil to submerge the fish.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Heat the oil gently on medium-low heat until it registers 150 – 200 degrees on your thermometer.<span style="mso-spacerun: yes;"> </span>Add your fish.<span style="mso-spacerun: yes;"> </span>It should not sputter, pop or sizzle.<span style="mso-spacerun: yes;"> </span>If it does, you’re frying not poaching!<span style="mso-spacerun: yes;"> </span>Immediately pull your fish out, remove your pan from the heat and let it cool before trying again.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The amount of time it takes to poach your fish will depend on the thickness of the filet.<span style="mso-spacerun: yes;"> </span>Your fish should be firm, moist and flake easily when it is done.<span style="mso-spacerun: yes;"> </span>The piece in the above picture took less than five minutes to poach through.<span style="mso-spacerun: yes;"> </span>Better to undercook it than overcook it.<span style="mso-spacerun: yes;"> </span>Pull it out and check it.<span style="mso-spacerun: yes;"> </span>If it’s not done you can always slip it back into the oil.<span style="mso-spacerun: yes;"> </span>If you overcook it there’s not much you can do except make fish patties!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I used this method recently when I received some halibut from my homeowners.<span style="mso-spacerun: yes;"> </span>They’d caught it offshore Homer, Alaska, and had it express mailed to Tennessee to put in their freezer.<span style="mso-spacerun: yes;"> </span>The filets had been individually packaged and frozen and they generously urged me to help myself to a package.<span style="mso-spacerun: yes;"> </span>I was thrilled to be eating it the day after it had been caught so far away!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Olive oil poaching is the perfect way to pay homage to a beautiful piece of fresh-caught fish.<span style="mso-spacerun: yes;"> </span>The halibut came out with just the lightest taste of olive oil and was arguably the best tasting thing I’ve made in a long time.<span style="mso-spacerun: yes;"> </span>I topped it with some fresh basil, garlic, feta pesto and a side of sauted, herbed winter squash.<span style="mso-spacerun: yes;"> </span>Fresh fish, olive oil and herbs from the garden; a perfect triumvirate of flavors!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add olive oil poaching to your arsenal of culinary techniques.<span style="mso-spacerun: yes;"> </span>It’s easier than you think!</div>Maryhttp://www.blogger.com/profile/00435766515785509966noreply@blogger.com2tag:blogger.com,1999:blog-8224994869334782728.post-45327927966802170122010-08-03T08:11:00.002-04:002010-08-03T08:24:09.124-04:00Have you been to ikea?<div class="separator" style="clear: both; text-align: left;">Us Aussies love Ikea - unfortunately it's only in a few capital cities here in Australia but fortunately it's not that far from us. I find it nearly impossible not to spend more than I budgeted, and my hubby now says when we do walk through the doors of the store: 'Remember if you buy it, you're putting it together'.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It doesn't stop me from batting my eyelashes when we return home though! Nothing like being optimistic.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyways, if you haven't been to ikea, they sell food also - and the frozen swedish meatballs are fantastic. I used to say I would go there for the meatballs alone, but since discovering this recipe, I no longer need to make the trip! I can make them at home for at least half the price!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_h8v-YV_Wgd8/SvK4Qq9FWtI/AAAAAAAADe0/44RWTppKoTU/s1600-h/DSCF7731_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="http://4.bp.blogspot.com/_h8v-YV_Wgd8/SvK4Qq9FWtI/AAAAAAAADe0/44RWTppKoTU/s640/DSCF7731_sm.jpg" width="640" /></a></div><br />
The meatball mix I made below, makes my family two meals - roughly 60 meatballs. These freeze well so I figured why not make two lots... I'd also use this quantity if serving them as canapes. you could serve it with the sauce as a dipping sauce.<br />
<b><br />
</b><br />
<b>Ingredients:</b><br />
<i>meatballs</i><br />
500 grams beef mince<br />
500 grams pork mince<br />
3 potatoes, peeled, boiled, and mashed<br />
1 medium onion, finely diced<br />
1 cup breadcrumbs, lightly toasted (or make breadcrumbs from toast!)<br />
2 eggs<br />
3/4 cup cream<br />
salt and pepper<br />
<i><br />
</i><br />
<i>sauce/gravy</i><br />
1tsp beef stock powder<br />
200ml water<br />
100ml cream<br />
splash of soy sauce<br />
pepper<br />
2 tb cornflour<br />
<b><br />
</b><br />
<b>Method:</b><br />
Mix all meatball ingredients together in bowl. Mix thoroughly at first with a spoon, then when liquid is evenly distributed, mix it up with your hands!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_h8v-YV_Wgd8/SvK3GnE_oGI/AAAAAAAADeM/sHICQzn1qWQ/s1600-h/DSCF7721_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_h8v-YV_Wgd8/SvK3GnE_oGI/AAAAAAAADeM/sHICQzn1qWQ/s400/DSCF7721_sm.jpg" /></a></div><br />
Heat about 3 tb butter in a frypan, when hot, add walnut-sized meatballs and fry for about 2-3 minutes and turn over gently. Transfer to baking tray, add butter to frypan as required, and repeat until all done!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_h8v-YV_Wgd8/SvK3MwXEnZI/AAAAAAAADeU/hOQwZqvE74U/s1600-h/DSCF7723_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_h8v-YV_Wgd8/SvK3MwXEnZI/AAAAAAAADeU/hOQwZqvE74U/s400/DSCF7723_sm.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_h8v-YV_Wgd8/SvK3WJW0o8I/AAAAAAAADec/6qbvf_sQzus/s1600-h/DSCF7725_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_h8v-YV_Wgd8/SvK3WJW0o8I/AAAAAAAADec/6qbvf_sQzus/s400/DSCF7725_sm.jpg" /></a></div><br />
<span class="Apple-style-span" style="text-decoration: underline;">Then make your sauce!</span><br />
Basically combine water, cream, stock powder, soy sauce and pepper, sprinkle cornflour on top and whisk over medium heat until smooth<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_h8v-YV_Wgd8/SvK3_ch2AhI/AAAAAAAADek/WXAgBPRmdn8/s1600-h/DSCF7726_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_h8v-YV_Wgd8/SvK3_ch2AhI/AAAAAAAADek/WXAgBPRmdn8/s400/DSCF7726_sm.jpg" /></a></div><br />
Allow to simmer and thicken.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_h8v-YV_Wgd8/SvK4F-UnEhI/AAAAAAAADes/IJ5ZvO3q--o/s1600-h/DSCF7728_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_h8v-YV_Wgd8/SvK4F-UnEhI/AAAAAAAADes/IJ5ZvO3q--o/s400/DSCF7728_sm.jpg" /></a></div><br />
Pour over your meatballs, or in bowl to dip if serving as canapes<br />
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<b><span class="Apple-style-span" style="color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 14px; font-weight: normal; line-height: 22px;"> <b><i><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 22px;"><i><b>You can find more step-by-step cooking from scratch posts and much more at my blog, <a href="http://www.frillsinthehills.com/">Frills in the Hills</a> - the fabulous life of our family of five - the fun, the food and the frugality. Now also tragically on <a href="http://www.facebook.com/pages/Frills-in-the-Hills/129700887047136?ref=ts">facebook</a> and <a href="http://www.twitter.com/frillyhills">twitter</a>...</b></i></span></span></i></b></span></b><br />
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</b>Lisshttp://www.blogger.com/profile/03075362324473272101noreply@blogger.com9Terrey Hills NSW, Australia-33.683644 151.22847-33.7193545 151.17010499999998 -33.6479335 151.286835tag:blogger.com,1999:blog-8224994869334782728.post-84376164773311280532010-08-02T14:57:00.001-04:002010-08-02T14:57:53.070-04:00Quickie Summer Fun Crafts<p>With the summer coming to an end you might be running low on some boredom busters. We’ve still got another month of summer before we head back to the classroom in September so I’m looking for as many ideas as possible! </p> <p>The one activity I truly love is J’s summer community program he’s joins through the school. It’s a free and voluntary program managed by a small group of school officials and volunteers. The kids are dropped off at the local school for three hours twice a week to socialize, play, go on field trips, and do other fun things. They supply the kids with a snack while they go over character enhancing lessons like sharing, manners, eating well, etc. J really enjoys the time with his friends without mom hovering and I enjoy the quiet time here after a week of frantic summer activities. </p> <p>Here’s a couple of projects J’s done this year at his summer community program you might enjoy. </p> <h2>Treasure Hunt (Two versions of this game)</h2> <h3>Version 1</h3> <p> Grab an empty bottle, any size will do, and a few odds ‘n ends that will fit into the top opening pretty easily (hook free fishing lures, craft pom poms, sequins, rubber bands, foam pieces, small toys, even coins). Fill you bottle 3/4 of the way with sand, dry beans, <a href="http://lh3.ggpht.com/_-OLWuh-Syjc/TFcVKOmXe_I/AAAAAAAACA4/5qNu8YL8JKM/s1600-h/047%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; margin-left: 0px; border-top: 0px; margin-right: 0px; border-right: 0px" title="Treasure Hunt Bottles" border="0" alt="Treasure Hunt Bottles" align="right" src="http://lh4.ggpht.com/_-OLWuh-Syjc/TFcVK9SVj8I/AAAAAAAACA8/2YNLjJVDuCY/047_thumb%5B3%5D.jpg?imgmax=800" width="304" height="266" /></a>rice, bird seed, anything on hand you have that’s cheap to buy or replace! Add your goodies, cap it and give a good shake. Challenge the kiddos to finding a all the treasure pieces. Make a game of it by seeing who can find them all the quickest.</p> <h3>Version 2</h3> <p>Grab another empty bottle, food coloring, some oil (any cheap clear oil will work), and more water proof goodies. Fill the bottle a little more than half way with water. Add food coloring of your choice and swirl it to evenly mix it. Add your water proof trinkets like plastic toys, sequins, rubber bands, etc. Top off with oil, cap and shake. </p> <h2><a href="http://lh5.ggpht.com/_-OLWuh-Syjc/TFcVLgdPwCI/AAAAAAAACBA/4lL8UPdhFY4/s1600-h/051%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; margin-left: 0px; border-top: 0px; margin-right: 0px; border-right: 0px" title="Make Your Own Chia Pet" border="0" alt="Make Your Own Chia Pet" align="left" src="http://lh3.ggpht.com/_-OLWuh-Syjc/TFcVMDsPyYI/AAAAAAAACBE/-PEvIUokn7A/051_thumb%5B2%5D.jpg?imgmax=800" width="138" height="244" /></a>Make Your Own Chia Pet</h2> <p> Grab a plastic cup, grass seed, potting soil, markers, and an old pair of panty hose. Use the markers to decorate the plastic cup as desired and set aside. Cut the legs off the panty hose about 4” to 6” from the toe. Drop in your grass seed then pack in the potting soil. Tie off the end of the panty hose. Dunk the soil filled panty hose in water until the potting soil is thoroughly moistened. Place some water in the cup and put the panty hose ball (seed side up) on top of the cup and watch the grass grow. As long as the pantyhose  touches the water in the cup, it will draw the liquid into the soil.</p> <p>What are you guys doing to keep the summer boredom blues at bay?</p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://www.mylivesignature.com" target="_blank"><img style="border-bottom: 0px; border-left: 0px; background: none transparent scroll repeat 0% 0%; border-top: 0px; border-right: 0px" border="0" src="http://signatures.mylivesignature.com/85814/jenn_at_ffp/7f087c7e6033ab75f8bded0742c69954.png" /></a></p> <p><a href="http://frugalfrontporch.blogspot.com/"><img style="margin: 0px 15px 0px 0px; display: inline" title="Frugal Front Porch" alt="frugal front porch" align="left" src="http://lh3.ggpht.com/_-OLWuh-Syjc/S_ajICm4o_I/AAAAAAAABgY/GXqTQRkVBXQ/s144/Chic%20Button.jpg" width="125" /></a>Jenn is a stay at home southern mom raising her kids in Northwestern Minnesota with her trucker hubby. She loves to cook, craft and blog. Soon she’ll be going back to school for a new adventure in Graphic Design. You can find recipes, crafts, parenting strategies, budget tips, product reviews and fabulous giveaways on her blog, <a href="http://frugalfrontporch.blogspot.com/" target="_blank">Frugal Front Porch</a>. </p> Jennhttp://www.blogger.com/profile/14789961117599474902noreply@blogger.com0tag:blogger.com,1999:blog-8224994869334782728.post-82912182319273768132010-07-30T00:10:00.000-04:002010-07-30T03:08:57.333-04:00How To Wrap A Gift<span style="font-size:100%;">So you might be thinking wow Rina...this post might be more suited towards the Christmas season, not the summer season!<br /><br />Except that summer season is the prime wedding season. And weddings usually involve gifts, right? Not to mention there's always a birthday or anniversary gift to package!<br /><br />In any case, I know that I'm always having some sort of trouble when wrapping gifts so when I saw this tutorial in one of my free magazine subscriptions I knew I wanted to share it with you, as well as preserve it for my use too!!<br /><br />So first step is to find a box for the gift. Wrapping an oddly shaped item or heck, even just trying to wrap something simple like a mixing bowl can be difficult but! Put that item into a box and suddenly your task is way, way easier. Got a box? Oh! Grab some double sided tape, too. Okay. Let's get wrapping.<br /><br />Step 1:<br />Lay the boxed item face down on top of your chosen gift wrap, leaving the paper attached to the roll. Cut the wrapping paper along one side, ensuring you cut a wide enough sheet to cover both sides of the box.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IwinazGwZzc/TFJ5bmegwdI/AAAAAAAAG-Y/dMya9PJrxWA/s1600/first+fold.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 210px;" src="http://3.bp.blogspot.com/_IwinazGwZzc/TFJ5bmegwdI/AAAAAAAAG-Y/dMya9PJrxWA/s320/first+fold.jpg" alt="" id="BLOGGER_PHOTO_ID_5499591610064749010" border="0" /></a><span style="font-size:100%;"><br /><span style="font-family: georgia;">Step 2:</span><br /><span style="font-family: georgia;">Stand on the same side of the table as the roll of gift wrap and pull the paper snugly up and over the far end of the box. Affix with double sided tape and crease the paper along the edge of the box.</span><br /><br /><span style="font-family: georgia;">Step 3:</span><br /><span style="font-family: georgia;">Unroll the gift wrap and bring it to meet the already wrapped portion of the box. Cut paper from roll, and leave about and inch of overhang. Fold that inch under and crease along the fold. Affix using double sided tape.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IwinazGwZzc/TFJ5csCL2EI/AAAAAAAAG-o/eyNi5MbwqDU/s1600/folded+over.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 180px;" src="http://2.bp.blogspot.com/_IwinazGwZzc/TFJ5csCL2EI/AAAAAAAAG-o/eyNi5MbwqDU/s320/folded+over.jpg" alt="" id="BLOGGER_PHOTO_ID_5499591628736419906" border="0" /></a><br /><span style="font-size:100%;">Step 4:<br />Concentrate on one of the open ends of the box. Push the sides of the paper in towards the box, creating four 45 degree angle flaps. Crease along each flap.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IwinazGwZzc/TFJ6A29SzyI/AAAAAAAAG-w/ITdEhkSALdg/s1600/folded.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_IwinazGwZzc/TFJ6A29SzyI/AAAAAAAAG-w/ITdEhkSALdg/s320/folded.jpg" alt="" id="BLOGGER_PHOTO_ID_5499592250143985442" border="0" /></a><span style="font-size:100%;"><br /><span style="font-family: georgia;">Step 5:</span><br /><span style="font-family: georgia;">Fold down the top flap. Crease quite sharply along the top of the box and crease again where the gift wrap meets the bottom edge of the box. If you'd like, trim the paper along that bottom crease. Affix to the box with double sided tape.</span><br /><br /><span style="font-family: georgia;">Step 6:</span><br /><span style="font-family: georgia;">Fold under any excess gift wrap on the bottom flap so it lines up neatly with the top of the box. Affix double sided tape to the bottom flap, then fold over the top flap and adhere.</span><br /><br /><span style="font-family: georgia;">Step 7:</span><br /><span style="font-family: georgia;">Repeat Steps 4-6 on the other end of the box. Finish by running your pinched thumb and forefinger along the edges to create sharp lines.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IwinazGwZzc/TFJ5bShzcII/AAAAAAAAG-Q/g8jq_fDuxww/s1600/finished.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_IwinazGwZzc/TFJ5bShzcII/AAAAAAAAG-Q/g8jq_fDuxww/s320/finished.jpg" alt="" id="BLOGGER_PHOTO_ID_5499591604709847170" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family: georgia;">Ta da! Stand back and give yourself a hand - seriously though, how professional does that look?!? If you'd like, you can attach ribbon or some other sort of decoration but I'm fairly plain and simple so I'd typically just add a card or note of some kind to indicate who the gift is for, plus a few personal lines to the receiver.</span><br /><br /><span style="font-family: georgia;">I'm Rina and I usually blog over at </span><a style="font-family: georgia;" href="http://gottalittlespacetofill.blogspot.com/">Gotta Little Space</a><span style="font-family: georgia;"> - come say hi!!</span><br /></span>Rinahttp://www.blogger.com/profile/13209460847141125783noreply@blogger.com2tag:blogger.com,1999:blog-8224994869334782728.post-4577180692938518312010-07-29T06:33:00.000-04:002010-07-29T06:33:12.730-04:00Carnival #178 - Summer Garden Chicken<i>Welcome to the carnival! The Make it from Scratch carnival is your chance to share your projects. I hope you join us by linking up at the bottom of this post.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_zMtrgo7WmcI/TFFTf-J5pXI/AAAAAAAAESU/dlvgJyqLT5M/s1600/101_1400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_zMtrgo7WmcI/TFFTf-J5pXI/AAAAAAAAESU/dlvgJyqLT5M/s320/101_1400.jpg" /></a></div> <br />
My garden is at a point right now where everything is producing, but nothing is producing quite enough to can or freeze. This leaves me with a refrigerator full of a variety of fresh vegetables, and calls for a little creativity to be sure that none of that fresh from the garden goodness goes to waste. Stir fry is a good way to use up a variety of vegetables. So are soups and casseroles, but those really aren't all that appealing to me in the humid 90+ degree heat we've been having.<br />
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Inspired by the <a href="http://www.crackerbarrel.com/menu-instorespecial.cfm?doc_id=171">Campfire Chicken</a> at Cracker Barrel, I decided to try what I'm calling Summer Garden Chicken. Truly, it is only a chicken, a bunch of vegetables, and a little spice. It is my favorite kind of "recipe" (if you can call what I'm about to give you a recipe,) one that is very flexible to suit your tastes, and uses up what you have on hand.<br />
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<blockquote>Summer Garden Chicken<br />
A whole chicken<br />
Vegetables, cleaned and cut into pieces<br />
Salt, pepper, red pepper<br />
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Preheat oven to 400 degrees. Rinse chicken and place in the middle of a 9x13 pan. Put vegetables in around the chicken. sprinkle everything with salt and peppers. Cover tightly and bake for one hour or until the chicken is done. </blockquote>To save heating up the house, this dish could easily be done in the crockpot. It would also work well on the grill. My grill has temperature control issues right now, so I've only tried this in the oven. I used garlic, onion, green pepper, tomato, potato, carrot, eggplant, corn, and green beans in the meal pictured above. <br />
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What are some of your favorite ways to use up odds and ends vegetables?<br />
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<i>Stephanie is a mom, homeschooler, homesteader in the hills of West Virginia. Find more of her adventures at <a href="http://stkappleto.blogspot.com/">Adventures in the 100 Acre Wood</a>. </i><br />
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LINK UP YOUR PROJECTS!<br />
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Carnival Guidelines:<br />
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Link up your recipes, crafts, garden projects, yarn creations, home improvement, or other d-i-y posts. Posts about making something, or helpful resources and tips for making things are what we are all about.<br />
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</script>Stephanie Appletonhttp://www.blogger.com/profile/07411714132368771649noreply@blogger.com3tag:blogger.com,1999:blog-8224994869334782728.post-59721732370415942312010-07-28T08:00:00.006-04:002010-07-28T08:00:05.773-04:00Stuffed Pattypan Squash<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__WV2u4Zu51I/TE8W-_4WdlI/AAAAAAAABNU/E8hY8GPZS3k/s1600/pattypan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/__WV2u4Zu51I/TE8W-_4WdlI/AAAAAAAABNU/E8hY8GPZS3k/s320/pattypan.jpg" /></a></div><br />
<div><a href="http://2.bp.blogspot.com/__WV2u4Zu51I/TE7-OW-oRaI/AAAAAAAABNM/qFl_H9aNAdo/s1600/PattyPan.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br />
I've been getting a lot of pattypans from my farm share lately and have been trying to figure out a way to use them. You could stuff just about anything in these but here's what I did. Try this and see what you think.</div><div><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"><div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" tabindex="0"><li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-size: medium;">6 pattypan squash, stem and blossom removed</span></li>
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<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-size: medium;"></span><span class="Apple-style-span" style="font-size: medium;">1/2 cup diced onion</span></li>
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<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-size: medium;">1 Tablespoon capers, chopped</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-size: medium;">1 cup diced mushrooms</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-size: medium;">1 1/2 cups prepared bulgher wheat</span></li>
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<span class="Apple-style-span" style="font-size: medium; line-height: 16px;"><span class="Apple-style-span" style="font-size: 11px; line-height: normal;"><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-size: medium;">Preheat oven to 350 degrees F (175 degrees C).</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-size: medium;">Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"> Saute onion in olive oil. Add garlic, saute for 1 minute or until fragrant, add mung beans and sun dried tomatoes. Saute for a few minutes, add mushrooms, saute until they give up their water, add capers and heat through. Add bulgher wheat and heat through.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-size: medium;">Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-size: medium;">Bake for 15 minutes in the preheated oven, or until squash are heated through.</span></span></li>
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</span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: medium;">This recipe is easy to scale up or down. If you're cooking for one, try one or two of these in the toaster oven. </span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: medium; line-height: 16px;">Do you have a good use for pattypan squash? I'd love to know about it!</span></div></div></span></span></div><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" tabindex="0"><li></li>
</ul></div></span></div>Maryhttp://www.blogger.com/profile/00435766515785509966noreply@blogger.com5