tag:blogger.com,1999:blog-27824687965351858432024-03-05T13:54:41.093-08:00Favorite Family MealsEvery parent faces the same question every night...<br>
What's for dinner?<br>
It's hard enough to come up with meals that the whole family will enjoy.<br>
If you've got picky kids or meat-and-potatoes type of husband or someone in the house is trying to diet....ugh, it just gets harder!
<br><br>
I created this blog so that we experienced in "What's for dinner" syndrome can share tried and true, family tested and approved recipes!Jessicahttp://www.blogger.com/profile/13710413791490462220noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-2782468796535185843.post-12669914853617063242022-10-12T22:58:00.000-07:002022-10-12T22:58:24.921-07:00Williams Sonoma Brussel Sprouts <p> Julie Hillyard’s Thanksgiving recipe</p><section id="ingredients" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); box-sizing: border-box; caret-color: rgb(45, 45, 45); color: #2d2d2d; font-family: Muli, Arial, Helvetica, Verdana, Geneva, sans-serif; font-size: 14px; line-height: 1.4; margin: 0px 0px 1em;"><h2 style="border-bottom-style: none; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; box-sizing: border-box; font-family: inherit; font-size: 18px; font-style: inherit; margin: 5px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Ingredients</h2><ul style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><li class="ingredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 lb. (500 g) bacon slices, cut crosswise into 1/4-inch (6-mm) batons</li><li class="ingredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 shallot, thinly sliced into rings</li><li class="ingredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/2 lb. (750 g) brussels sprouts, shredded</li><li class="ingredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Kosher salt and freshly ground pepper</li><li class="ingredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 Tbs. extra-virgin olive oil, if needed</li><li class="ingredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tsp. fresh lemon juice</li><li class="ingredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tbs. pine nuts, toasted</li><li class="ingredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Fresh nutmeg</li></ul></section><section class="instructions" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); box-sizing: border-box; caret-color: rgb(45, 45, 45); color: #2d2d2d; font-family: Muli, Arial, Helvetica, Verdana, Geneva, sans-serif; font-size: 14px; line-height: 1.4; margin: 0px 0px 1em;"><h2 style="border-bottom-style: none; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; box-sizing: border-box; font-family: inherit; font-size: 18px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Directions</h2><p style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 0px 0px 1em; outline: 0px; padding: 0px; vertical-align: baseline;">In a large nonstick fry pan over medium heat, fry the bacon until most of the fat has rendered out, about 5 minutes. Add the shallot and continue cooking until the shallot is translucent and the bacon is crispy, about 5 minutes more. Using a slotted spoon, transfer the bacon and shallot to a small bowl and set aside, leaving the fat in the pan.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />Increase the heat to high, add the brussels sprouts to the pan and season with a pinch each of salt and pepper and nutmeg. Sear until the brussels sprouts are lightly browned, about 3 minutes, adding the olive oil to the pan if the pan seems dry. Reduce the heat to medium, stir in the lemon juice and cook until the brussels sprouts are tender but not mushy when pierced with the tip of a paring knife, 5 to 7 minutes more. Remove from the heat and stir in the bacon and shallot. Season with salt and pepper and transfer to a serving bowl. Sprinkle with the pine nuts and serve immediately. Serves 6.</p></section>Jessicahttp://www.blogger.com/profile/10837233289810338872noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-84830966577106641592022-10-12T22:45:00.004-07:002022-10-12T22:47:16.942-07:00Lemon Custard<p> My mom’s recipe</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqjll9bnrNKoB13s29V9uZL3DpHCmmB7-MX0exikQnlWvZd8nGoiq_aXkxrInAMZi-mYQQ_oaimp6Qs_YBSdjN0MbjkuawuW33LUvRJOAAmLKHdZ0NWMhP-nImso86HrL-LE4molIzFji6Lr0JB5VwBYb5ssWNJauA1Ge_lGKwrvFWRAOtBxUFuaU/s3019/70EC3410-2B77-4BB4-8C6C-2F784D997AC7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3019" data-original-width="2228" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqjll9bnrNKoB13s29V9uZL3DpHCmmB7-MX0exikQnlWvZd8nGoiq_aXkxrInAMZi-mYQQ_oaimp6Qs_YBSdjN0MbjkuawuW33LUvRJOAAmLKHdZ0NWMhP-nImso86HrL-LE4molIzFji6Lr0JB5VwBYb5ssWNJauA1Ge_lGKwrvFWRAOtBxUFuaU/s320/70EC3410-2B77-4BB4-8C6C-2F784D997AC7.jpeg" width="236" /></a></div><br /><p><br /></p>Jessicahttp://www.blogger.com/profile/10837233289810338872noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-6969123764873074012022-10-12T22:38:00.000-07:002022-10-12T22:38:00.343-07:00My mom’s pumpkin bread<p> <span style="font-family: "times new roman", "new york", times, serif; font-size: 12pt;">Pumpkin Bread</span></p><blockquote style="-webkit-text-size-adjust: auto; background-color: white; font-family: UICTFontTextStyleBody; font-size: 17px;" type="cite"><div style="font-family: "times new roman", "new york", times, serif; font-size: 12pt;"><div style="font-size: 12pt;"><div style="font-size: 12pt;"><div style="font-size: 12pt;"><div> </div><div>2 1/2 cups sugar</div><div>1 cup vegetable oil</div><div>4 eggs, beaten</div><div>1 1/2 tsp. salt</div><div>1 tsp. cinnamon</div><div>1 tsp. nutmeg</div><div>3 1/2 cups unbleached flour</div><div>2 slightly rounded tsp. baking soda</div><div>2 cups or 1 can pumpkin</div><div>2/3 cups water</div><div>walnuts, chopped fine (shake in bag w a little flour first, then discard flour)</div><div> </div><div>Place all ingredients except walnuts in large mixing bowl; mix w/ electric beater. Fold in walnuts gently. Place in 2 9-inch or 3 8-inch large greased and floured loaf pans (not the small ones). Bake 1 hour to 70 minutes in a 350 oven. Test w/ a toothpick or knife, which, when inserted, should come out clean and dry. Cool completely. Wrap in plastic wrap, then in foil and freeze. Tastes and slices best after being frozen. Serve w/ homemade, slightly sweetened whipped cream.</div></div></div></div></div></blockquote>Jessicahttp://www.blogger.com/profile/10837233289810338872noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-80960356499930731222022-10-12T22:36:00.000-07:002022-10-12T22:36:08.856-07:00Creamy Italian Chicken<p> Diana Teasdale’s recipe</p><p style="-webkit-text-size-adjust: auto; background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.399999618530273px;">Easy Italian Chicken<br /><br />1 lb. chicken breast<br />1 brick cream cheese<br />½ cup milk<br />1 family size cream of chicken soup<br />1 pkg dry Italian salad dressing mix.<br /><br />Cut up chicken. Put in slow cooker. Season with package of Italian dressing<br />mix. Cook about 5-6 hour. Add cream cheese, soup, and milk. Cook another hour. Serve over rice, noodles, or mashed potatoes </p><br class="Apple-interchange-newline" style="-webkit-text-size-adjust: auto;" />Jessicahttp://www.blogger.com/profile/10837233289810338872noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-38748529704173278652022-10-12T22:03:00.002-07:002022-10-12T22:03:15.943-07:00Sweet Potato Casserole<p> Jenn Walton’s recipe</p><p><br /></p><p><br /></p><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;">SWEET POTATOES</div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;"><br /></div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;">3 cups cooked, mashed sweet potatoes or yams (I have always used canned)</div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;">1/2 cup granulated sugar</div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;">2 beaten eggs</div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;">1 tsp. vanilla</div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;">1 stick (1/2 cup) <span style="font-size: 12pt;">butter</span></div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;"><span style="font-size: 12pt;"><br /></span></div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;"><span style="font-size: 12pt;">Combine mashed sweet potatoes with sugar, eggs, vanilla, and butter; pour into buttered casserole.</span></div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;"><span style="font-size: 12pt;"><br /></span></div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;"><span style="font-size: 12pt;">1/2 cup brown sugar</span></div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;"><span style="font-size: 12pt;">1/6 cup flour</span></div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;"><span style="font-size: 12pt;">1/6 cup softened butter</span></div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;"><span style="font-size: 12pt;">1/2 cup chopped pecans</span></div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;"><span style="font-size: 12pt;"><br /></span></div><div style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 16px;"><span style="font-size: 12pt;">Combine brown sugar, flour, butter and nuts; sprinkle over sweet potato mixture. Bake at 350 degrees for 30 minutes.</span></div>Jessicahttp://www.blogger.com/profile/10837233289810338872noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-46610227402191548012022-10-12T21:52:00.006-07:002022-10-12T21:52:40.020-07:00Giant Ginger Cookies<p> Amanda Hanberg’s recipe</p><p><br /></p><p>Giant Ginger Cookies</p><p>Chewy and delicious, these cookies are giants in</p><p>both size and snappy ginger flavor.</p><p>Prep: 20 minutes Bake: 11 minutes per batch</p><p>Oven: 350°F Makes: about 24 cookies</p><p>4½ cups all-purpose flour</p><p>4 teaspoons ground ginger</p><p>2 teaspoons baking soda</p><p>1½ teaspoons ground cinnamon</p><p>1 teaspoon ground cloves</p><p>¼ teaspoon salt</p><p>1½ cups shortening</p><p>2 cups sugar</p><p>2 eggs</p><p>½ cup molasses</p><p>¾ cup sugar</p><p>1. In a medium bowl stir together flour, ginger,</p><p>baking soda, cinnamon, cloves, and salt; set</p><p>aside. In a large mixing bowl beat shortening</p><p>with an electric mixer on low speed for 30 sec-</p><p>onds. Add the 2 cups sugar. Beat until combined,</p><p>scraping sides of bowl occasionally. Beat in eggs</p><p>and molasses until combined. Beat in as much of</p><p>the flour mixture as you can with the mixer. Stir</p><p>in any remaining flour mixture.</p><p>2. Shape dough into 2-inch balls using</p><p>a</p><p>¼-cup measure or scoop. Roll balls in the ¾ cup</p><p>sugar. Place 2½ inches apart on an ungreased</p><p>cookie sheet.</p><p>3. Bake in a 350° oven for 11 to 13 minutes or</p><p>until bottoms are lightly browned and tops are</p><p>puffed (do not overbake). Cool on cookie sheet</p><p>2 minutes. Transfer to a wire rack and let cool.</p><p>Nutrition Facts per cookie: 306 cal., 13 g total fat (3 g sat. fat),</p><p>18 mg chol., 138 mg sodium, 45 g carbo., 1 g fiber, 3 g pro.</p><p>Daily Values: 1% vit. A, 1% vit. C, 3% calcium, 10% iron</p><p>Exchanges: 3 Other Carbo., 2½ Fat</p><p>Ginger Cookies: Prepare as above, except shape</p><p>dough into 1-inch balls; roll in sugar. Place</p><p>1½ inches apart on an ungreased cookie sheet.</p><p>Bake in a 350° oven for 8 to 9 minutes or until</p><p>bottoms are lightly browned and tops are puffed</p><p>(do not overbake). Cool on cookie sheet for</p><p>1 minute. Transfer to a wire rack and let cool.</p><p>Makes about 120 cookies.</p><p><br /></p><p><br /></p>Jessicahttp://www.blogger.com/profile/10837233289810338872noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-67664761974791388472022-10-12T21:50:00.004-07:002022-10-12T22:00:33.656-07:00Best Easy Caramel Popcorn<p> Ingredients</p><p>•</p><p>13 to 16 cups popcorn, lightly salted (I just used</p><p>skinny pop to make it easier)</p><p>1 cup butter</p><p>16 ounce mini marshmallows</p><p>•</p><p>3/4 cup light brown sugar, packed</p><p>Optional: 1/2 tsp vanilla</p><p>Instructions</p><p>(1) Pour popcorn into a large bowl.</p><p>2 Melt butter and marshmallows in a large pan over</p><p>medium-low heat.</p><p>3</p><p>Once the butter is melted, stir in brown sugar until</p><p>it is dissolved (only about 1 minute). Then remove</p><p>from heat and add vanilla if desired. Pour over the</p><p>bowl of popcorn. Stir until the popcorn is</p><p>completely coated. Add more popcorn until</p><p>desired texture is reached.</p><p><br /></p><p>1 bag popped popcorn any flavor works</p><p>1/2 cup butter</p><p>1 cup brown sugar</p><p>1 tbsp light corn syrup</p><p>20 large marshmallows</p><p>INSTRUCTIONS</p><p>1. Pop popcorn and place in a bowl making sure</p><p>there are no un-popped kernels there.</p><p>2. Melt butter in a medium pot on the oven. Add</p><p>brown sugar and corn syrup until well</p><p>blended. Add marshmallows and stir continuously</p><p>on low heat until all melted.</p><p>3. Pour mixture over popcorn and mix well. Spread</p><p>popcorn on parchment paper or put in greased</p><p>baking sheet and let set up.</p><p><br /></p><p><br /></p><p><br /></p>Jessicahttp://www.blogger.com/profile/10837233289810338872noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-49287129755813639142022-10-12T21:31:00.002-07:002022-10-12T21:31:28.809-07:00Best Zuppa Toscana<p> 1 chopped onion, sautéed </p><p>I package sautéed Johnson’s Mild Italian Sausage </p><p>Half package kale or spinach </p><p>5 cups chicken broth</p><p>1 cup cream</p><p>Chopped Potatoes (optional)</p>Jessicahttp://www.blogger.com/profile/10837233289810338872noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-48164564218410022532022-10-12T21:26:00.003-07:002022-10-12T21:26:51.407-07:00Best Broccoli Cheese Soup<p> </p><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-30572-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="30572" data-servings="6" style="-webkit-text-size-adjust: auto; box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0; font-family: Inter, sans-serif; font-size: 12px; margin-bottom: 20px;"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-size: 16px; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 22px; margin: 20px 0px 15px !important; padding: 0px;">Ingredients</h3><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; list-style: none; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: disc !important; margin: 0px 0px 3px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">butter</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">, sliced</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: disc !important; margin: 0px 0px 3px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">chopped yellow onion</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: disc !important; margin: 0px 0px 3px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cloves</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">garlic</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">, minced</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: disc !important; margin: 0px 0px 3px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">6</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">Tbsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">all-purpose flour</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: disc !important; margin: 0px 0px 3px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Salt and freshly ground black pepper</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: disc !important; margin: 0px 0px 3px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">(12 oz) cans evaporated milk</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: disc !important; margin: 0px 0px 3px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">5</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">low-sodium chicken broth</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: disc !important; margin: 0px 0px 3px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">5</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">small diced broccoli florets*</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: disc !important; margin: 0px 0px 3px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/8</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">dried thyme</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: disc !important; margin: 0px 0px 3px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">heavy cream</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: disc !important; margin: 0px 0px 3px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">12</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">oz</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sharp cheddar cheese</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">, freshly shredded (or more to taste)</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: disc !important; margin: 0px 0px 3px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">oz</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">parmesan cheese</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">, freshly & finely shredded</span></li></ul></div><div data-relish-shop-button="" style="box-sizing: border-box;"></div></div><div class="wprm-recipe-instructions-container wprm-recipe-30572-instructions-container wprm-block-text-normal" data-recipe="30572" style="-webkit-text-size-adjust: auto; box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0; font-family: Inter, sans-serif; font-size: 12px; margin-bottom: 20px;"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-size: 16px; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 22px; margin: 20px 0px 15px !important; padding: 0px;">Instructions</h3><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;"><ul class="wprm-recipe-instructions" style="box-sizing: border-box; display: table; list-style: none; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px; table-layout: fixed; width: 720px;"><li class="wprm-recipe-instruction" id="wprm-recipe-30572-step-0-0" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; font-size: 1em; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em;">Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth).</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-30572-step-0-1" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; font-size: 1em; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em;"><span style="box-sizing: border-box; display: block;">Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on low heat for 5 - 6 hours.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-30572-step-0-2" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; font-size: 1em; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em;">Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-30572-step-0-3" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; font-size: 1em; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em;">*From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.</div></li></ul></div></div>Jessicahttp://www.blogger.com/profile/10837233289810338872noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-76134014560594455912022-10-12T21:24:00.000-07:002022-10-12T21:24:23.096-07:00Michelle Conover’s Pumpkin Cookies<p> Pumpkin Cookies</p><p>1 cup (2 sticks) unsalted butter softened</p><p>1 cup granulated sugar</p><p>1 teaspoon baking soda</p><p>1 teaspoon baking powder</p><p>½ teaspoon salt</p><p>1 teaspoon ground cinnamon</p><p>1 teaspoon pumpkin pie spice</p><p>1 eggs</p><p>1 teaspoon vanilla</p><p>1 cup canned pumpkin</p><p>• 2 cups all-purpose flour</p><p>Cream Cheese Frosting</p><p>• 1/2 cup (1 stick) unsalted butter softened</p><p>• 8 oz cream cheese softened</p><p>• 3 cups powdered sugar</p><p>1 teaspoon vanilla extract</p><p>Instructions</p><p>Make the cookies</p><p>1. Preheat oven to 350 F degrees. Cover a large cookie sheet with parchment paper and set</p><p>aside.</p><p>2. In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Add</p><p>sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well</p><p>combined.</p><p>3. Add one egg and the vanilla then beat well, until yellow streaks are gone. Add the pumpkin</p><p>pure and beat again until it's incorporated. Finally, add the flour and beat on medium speed</p><p>until completely incorporated. Watch the video to see instructions on how to properly</p><p>measure flour. The dough will be wet, this is what you want!</p>Jessicahttp://www.blogger.com/profile/10837233289810338872noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-74180141487877301492022-10-11T23:28:00.003-07:002022-10-11T23:31:09.175-07:00Christmas Eve Hot Chocolate<p> Our tradition is to make this every Christmas Eve and drink it in our matching Santa mugs while watching The Grinch. Putting this here because I lose everything including every recipe but I still check this blog for my old recipes. </p><p>6 cups milk</p><p>1.5 cups cream</p><p>1 can sweetened condensed milk (14oz)</p><p>1 package (2 C) chocolate chips</p><p>1 tsp vanilla</p><p><br /></p><p><img src="blob:https://draft.blogger.com/4c59c06e-3547-4c52-bf9c-f553494aefdf" /></p>Jessicahttp://www.blogger.com/profile/10837233289810338872noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-55442254692577404362013-05-29T10:10:00.004-07:002013-05-29T10:11:46.247-07:00Sumi SaladSumi Salad<br />
<br />
1 head of shredded cabbage<br />
8 sliced green onions<br />
2 packages Chicken Top Ramen noodles (smash before opening)<br />
1/4 C sesame seeds<br />
1/4 C sliced almonds<br />
<br />
Toast seeds and almonds in frying pan, stirring constantly<br />
<br />
DRESSING<br />
1/4 C sugar<br />
3/4 C oil<br />
6 T rice vinegar<br />
1 t salt<br />
1 t pepper<br />
2 t sesame oil<br />
2 seasoning packets Top Ramen<br />
<br />
<br />
Mix salad, add chicken (optional), cover with dressing.<br />
Cover and chill for several hours, stirring frequently.Jessicahttp://www.blogger.com/profile/10837233289810338872noreply@blogger.com2tag:blogger.com,1999:blog-2782468796535185843.post-24884875141321280182012-04-29T16:53:00.001-07:002012-04-29T16:53:39.303-07:00New Beginning<div id="dE_H" style=";width:100%; height:100%; ;">Tomorrow is my first unemployed Monday. It is also my daughter's eighth birthday. Seems appropriate. My kids are tracked out (year-round school) so they get to actually sleep late for once. This makes me very happy. I plan to get with Chris so he doesn't have to endure me sleeping in while he goes off to work. I know... I feel guilt big-time. Besides, I have a ton to do. I'd like to get one room cleaned out tomorrow before noon. Grandma is taking the kids for the afternoon while I run errands. And so far, the errands are numerous. I have to drive across twin to turn in my work badge, then come back this way to get groceries, retrieve a ring Athena left at a restaurant tonight, run to the bank, and register Josie for her tags.<div><br></div><div>If all of this seems to focus more on the SAHM side of things and less on the entrepreneur side, you would be correct. I won't get into full swing on the business side of things for a couple of weeks. I need a break and the house needs work. Even then, I am not positive I can do all I want in two weeks. I also have a freelance assignment to do, just to keep a little money coming in. That will take a little time, as will the kids being home for these two weeks. </div><div><br></div><div>Still, I wouldn't trade it for the world.</div></div>eafhttp://www.blogger.com/profile/08547811538309083481noreply@blogger.com1tag:blogger.com,1999:blog-2782468796535185843.post-22927579977137745352012-04-29T16:52:00.001-07:002012-04-29T16:52:55.659-07:00New Beginning<div id="dE_H" style=";width:100%; height:100%; ;">Tomorrow is my first unemployed Monday. It is also my daughter's eighth birthday. Seems appropriate. My kids are tracked out (year-round school) so they get to actually sleep late for once. This makes me very happy. I plan to get with Chris so he doesn't have to endure me sleeping in while he goes off to work. I know... I feel guilt big-time. Besides, I have a ton to do. I'd like to get one room cleaned out tomorrow before noon. Grandma is taking the kids for the afternoon while I run errands. And so far, the errands are numerous. I have to drive across twin to turn in my work badge, then come back this way to get groceries, retrieve a ring Athena left at a restaurant tonight, run to the bank, and register Josie for her tags.<div><br></div><div>If all of this seems to focus more on the SAHM side of things and less on the entrepreneur side, you would be correct. I won't get into full swing on the business side of things for a couple of weeks. I need a break and the house needs work. Even then, I am not positive I can do all I want in two weeks. I also have a freelance assignment to do, just to keep a little money coming in. That will take a little time, as will the kids being home for these two weeks. </div><div><br></div><div>Still, I wouldn't trade it for the world.</div></div>eafhttp://www.blogger.com/profile/08547811538309083481noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-9270879230353264032011-09-25T18:21:00.001-07:002011-09-25T18:47:02.169-07:00Honeyed Ginger Chicken2 lbs chicken breasts<br />
½ c flour<br />
½ t salt<br />
1/8 t pepper<br />
2 eggs, beaten<br />
Oil for frying<br />
1/3 c soy sauce<br />
1/3 c honey<br />
1 T sherry<br />
1 clove garlic, minced<br />
2 T sesame seeds<br />
1 t ginger<br />
<br />
Preheat the oven to 250 degrees.
Cut the chicken into 2” strips.
Combine the flour, salt and pepper.
Dip the chicken into the eggs and then coat with flour.
Fry the chicken in a frying pan in ½ “ oil until golden brown. 6-8 minutes.
While the chicken is frying heat the soy, honey, sherry, garlic & ginger in a small saucepan.
Drain the chicken briefly. Dip it in the honey mixture and place on a rack in a baking pan. Sprinkle with sesame seeds.
Cook for a total of 20 minutes. Re-dip in the glaze after 10 minutes.
Jandee Hhttp://www.blogger.com/profile/08165919532444933590noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-67152819075872799762011-05-14T11:37:00.000-07:002011-05-14T11:37:53.576-07:00Strawberry SaladI'm making this salad for a party tonight- it's my go-to party salad. Someone asks for the recipe every time I make it. The dressing is what makes it spectacular. The salad itself is super-easy: Romaine, shredded Monterey Jack or Mozzarella, sliced strawberries.<br />
<br />
The dressing:<br />
3-5 cloves of garlic<br />
3/4 cup vegetable oil<br />
1/4 cup red wine vinegar<br />
1/2 cup sugar<br />
Handful of strawberries<br />
<br />
Throw it all in a blender and ZAP it. I bring it in a bottle and dress the salad right before serving. You'll want to drink it out of the bottle though. Delicious. Simple. Easy. You will be impressed with yourself.Jessicahttp://www.blogger.com/profile/10837233289810338872noreply@blogger.com1tag:blogger.com,1999:blog-2782468796535185843.post-6249888088456749462010-12-28T22:00:00.001-08:002010-12-28T22:00:53.183-08:00Puerto Rican Mojo Pork1 boneless pork shoulder roast<br />3 tablespoons lime juice<br />3 tablespoons orange juice<br />2 tablespoons salt<br />2 tablespoons minced garlic<br />2 teaspoons crushed dried oregano<br />1/2 teaspoon black pepper<br />3 tablespoons distilled white vinegar<br />3 tablespoons olive oil<br />Blend the mojo together and let sit with the pork overnight or up to 24 hours. Roast the Pork with the Mojo, adding water during roasting as needed. Score any fat on the outside of the roast in an X pattern, but do not remove.<br />Roast at 350 degrees for 6 or 7 hours. Cover with foil for the first 3 hours and uncovered for the last 3. Cook until the roast is falling apart tender.<br />Serve with black beans, rice and mojo sauce. <br /><br />Mojo Sauce:<br />8 cloves garlic<br />1 Serrano chile<br />3 T. cilantro<br />Salt<br />½ c. orange juice<br />¼ c. lime juice<br />¼ c. olive oil<br />Combine together in the blender and serve alongside the pork.Jandee Hhttp://www.blogger.com/profile/08165919532444933590noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-583367451058739852010-12-28T21:58:00.001-08:002010-12-28T21:58:39.866-08:00Quick & Easy Yeast Rolls1/2 c. butter<br />2 T. sugar<br />1 t. salt <br />2 pkg. yeast<br />2 c. flour<br />- Combine first 5 ingredients in a large bowl & cut with pastry cutter.<br />2 eggs - beat in 2 c. measuring cup, fill cup to 2 cup mark <br />with hot water. Pour over dry mixture. <br />Slowly add: <br />3 c. flour<br />Cover. Let Rise 20 min. in warm oven. Pour onto floured surface.<br />Knead. Flatten with hands into large pizza shape. Cut with pizza cutter into16 slices. Roll up from wide end to point. Place in greased pans leaving space for rolls to double in size. (can shape like crescent or lay on side where swirl shows.) Cover. Let rise in oven at least 20 min. Remove from oven. Preheat oven to 375. Bake 20-30 min. depending on how dark you prefer. Immediately brush with 1 stick (1/2 c.) melted butter.<br />Yields 16 Rolls in 2-9”x13”Jandee Hhttp://www.blogger.com/profile/08165919532444933590noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-77396343654521032152010-09-24T08:27:00.000-07:002010-09-24T08:35:31.078-07:00Squash BrownsA bumper crop of Summer Squash necessitated some creative cooking. I can only eat grilled squash so many times a month....So I whipped up this recipe on the fly.<br /><br />Ingredients:<br />4 medium sized Summer squash<br />1 yellow onion<br />3 cloves garlic<br />1 tsp fresh parsley<br />2-3 tsp fresh basil<br />1 tsp fresh oregano<br />1/2 cup parmesan cheese<br />3 eggs<br />2 tsp sour cream<br />2 tsp sea salt<br /><br /><br />Shred squash and onions in food processor. Let sit on a paper towel in a colander for 15 minutes. Squeeze out squash to remove as much moisture as possible.<br />Chop garlic and fresh herbs in food processor combine with squash onion mixture in a large bowl.<br />Add cheese, eggs sour cream and salt.<br />Mix well.<br /><br />Heat skillet with olive oil.<br />Form the squash mixture into small patties. When oil is hot, carefully drop the patties into the oil. Flatten with spatula. Brown on both sides. Drain on paper towels.<br /><br />**I made these in advance then arranged them in a single layer on a greased cookie sheet and warmed them up in the oven at 200 degrees for about 15 minutes**<br /><br />Serve with a dollop of sour cream.Jessicahttp://www.blogger.com/profile/13710413791490462220noreply@blogger.com2tag:blogger.com,1999:blog-2782468796535185843.post-65897776418499486722010-08-05T22:27:00.000-07:002010-08-05T22:27:00.528-07:00Basil Chicken Packets<b>Basil Chicken Packets</b><br />
<ul><li>4 chicken breasts - I use boneless skinless</li>
<li>Heavy duty aluminum foil - 4 sheets approx. 12x18"<br />
</li>
<li>2 T. chopped parsley</li>
<li>2 t. grated lemon peel - I use fresh lemon zest</li>
<li>2 t. dry basil leaves - I use fresh chopped basil</li>
<li>1/2 t. each salt and pepper</li>
<li>2 medium yellow squash, sliced</li>
<li>1 medium red pepper, cut in rings</li>
</ul>Center 1 chicken breast on each foil sheet. Mix parsley, lemon peel, basil, salt, and pepper. Sprinkle over chicken. Top with squash and red peppers.<br />
Bring up sides of foil to make a packet. Leave room for heat to circulate inside.<br />
Place packets on grill over medium hot coals. Grill for 11-13 minutes or until chicken is cooked and vegetables are tender.SusieGoodnesshttp://www.blogger.com/profile/02335306751077225114noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-58543093807414007822010-08-05T22:26:00.000-07:002010-08-05T22:26:04.297-07:00Cajun Sausage and Beans<b>Cajun Sausage and Beans</b><br />
<ul><li>1 lb turkey sausage, cut into 1/4 inch thick slices</li>
<li>2 cans black beans, rinsed and drained</li>
<li>1 can diced tomatoes with garlic and onions</li>
<li>1 medium green pepper, chopped</li>
<li>2 t. cajun seasoning</li>
<li>4 sheets of aluminum foil, 12x18"</li>
</ul><ol><li>Mix sausage, beans, tomatoes, green pepper and seasonings</li>
<li>Center 1/4 of the bean mixture on each sheet of foil</li>
<li>Bring up foil sides to make packets; leave room for heat circulation.</li>
<li>Grill packets over medium hot coals or until thoroughly heated.</li>
</ol>SusieGoodnesshttp://www.blogger.com/profile/02335306751077225114noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-86097095587894045432010-08-05T22:23:00.001-07:002010-08-05T22:23:48.390-07:00Greek Chicken and Vegetables<b>Greek Chicken and Vegetables</b><br />
<ul><li>4 boneless skinless chicken breasts</li>
<li>2 cups fresh or frozen cut green beans or 1 can of cut green beans, drained</li>
<li>1 can diced tomatoes with garlic and onion</li>
<li>2 t. dried oregano leaves</li>
<li>1 t. salt</li>
<li>1/4 t. pepper</li>
<li>4 sheets of aluminum foil approx 12x18"</li>
<li>1 pkg crumbled feta cheese</li>
</ul><ol><li>Cut chicken in stripes. Toss with beans, tomatoes, oregano, salt and pepper.</li>
<li>Center 1/4 of mixture on each sheet of foil.</li>
<li>Bring up sides of foil to make packets; leave space for heat circulation.</li>
<li>Place packets on grill over medium hot heat. Grill 10-14 minutes or until chicken is cooked and vegetables are tender crisp. Open foil packets; and sprinkle with cheese.</li>
</ol>SusieGoodnesshttp://www.blogger.com/profile/02335306751077225114noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-64184129700382832442010-07-19T15:49:00.000-07:002010-07-19T15:49:56.942-07:00Green Chili Burritos<div style="text-align: center;"><span style="font-size: large;"><b>{Ingredients}</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 to 2 lbs ~ Ground beef </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 small can ~ Green Chili's</div><div style="text-align: center;"> </div><div style="text-align: center;">1 to 2 cans ~ Cream of mushroom soup</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">shredded cheese</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> flour tortillas </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 can ~ potatoes (optional) </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 small can ~ sliced mushrooms (optional)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><span style="font-size: large;">{Directions}</span></b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">brown ground beef in frying pan. add green chili's & saute for 5 minutes or so. then add cream of mushroom soup & potatoes and stir it all together. Heat until heated through.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Put into tortilla with cheese and wrap it. Warm in Microwave to melt cheese. Serve & enjoy!</div>Kennahttp://www.blogger.com/profile/07389267937196005903noreply@blogger.com1tag:blogger.com,1999:blog-2782468796535185843.post-53451570987866788122010-06-30T17:09:00.001-07:002010-06-30T17:16:48.861-07:00Candace Cameron Bure's Chopped Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29l49QHOv734aWe-vB5ZdfWXwqn0KOl1D8e3err5XBKuZWS4XGUdrgLHIo63xJ6h7vwMno_VO5mDbgHGJAcF7X888kBN12ZjlZ7CKwTsgALSYTEy7vv7UXTV_j_s8A4ZZhQoD2shcPpbt/s1600/salad.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" title="Photo by Candace Cameron Bure" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29l49QHOv734aWe-vB5ZdfWXwqn0KOl1D8e3err5XBKuZWS4XGUdrgLHIo63xJ6h7vwMno_VO5mDbgHGJAcF7X888kBN12ZjlZ7CKwTsgALSYTEy7vv7UXTV_j_s8A4ZZhQoD2shcPpbt/s200/salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5488724164541036258" /></a><br />I haven't tried this yet, but it looked great on Twitter. Seems like a nice healthy, fast summer lunch or dinner! Some variations include switching the lunchmeats with grilled chicken or leftover broiled turkey or chicken breast, adding drained and rinsed black beans and adding pretty much any veggie you can possibly think of!<br /><br /><strong>Chopped Salad Recipe</strong><br />This salad is SO easy to make and it's incredibly healthy and delicious! There's no right way to do it- just get chopping. If you're making it for yourself, chopped about 1/2 cup of each thing. If you're making it for a group- go up to 2 or 3 cups of each ingredient! <br /><br />Here's what I used: Ingredients<br />Broccoli <br />Cauliflower<br />Spinach leaves<br />Yellow Bell Pepper<br />Tomato<br />Corn (raw from the cob)<br />Avocado<br />Egg Whites Only (Hard boiled)<br />Ham (deli sliced)<br />Turkey (deli sliced)<br />Salami (deli sliced)<br /><br />Chopped everything into bite sized pieces and mix! Add pepper to taste. I drizzled a teaspoon of Extra Virgin Olive Oil after it was plated. I suggest doing so, incase you have leftovers. This way it won't get soggy in the fridge.<br /><br />Here's the Key: The Avocado adds it's own oil- keeping everything together and flavorful. You really don't need any dressing because of it. <br /><br />I only added pepper to taste because the ham and salami have enough salt on their own. Remember, salt in excess isn't good for you.<br /><br />If you're a vegetarian, skip the meats! <br /><br />Hard boiled egg whites are pure protein!! If you're needing more protein in your diet, this is a great way to get it.<br /><br />Aside from the meats and eggs, everything should be chopped raw. No cooking required! How easy is that?Jessicahttp://www.blogger.com/profile/13710413791490462220noreply@blogger.com0tag:blogger.com,1999:blog-2782468796535185843.post-27361282694385010132010-06-14T18:50:00.000-07:002010-06-14T18:55:11.038-07:00Oatmeal Breakfast BreadOatmeal Breakfast Bread<br />Topping:<br />¼ c. chopped nuts<br />¼ c. light brown sugar<br />¼ t. cinnamon<br /><br />Bread:<br />2 eggs<br />1 ¼ c. unsweetened apple sauce<br />1/3 c. canola oil<br />¼ c. whole milk, buttermilk or plain yogurt<br />1 ¼ c. AP flour or whole wheat flour<br />½ to ¾ sugar (by preference)<br />1 ½ t. baking powder<br />¾ t cinnamon<br />½ t baking soda<br />½ t salt<br />¼ t ground nutmeg<br />Pinch of cloves<br />½ c. dried fruit - figs, apples, raisins<br />1 c. old fashioned oats<br /><br />Preheat oven to 350 degrees. Butter and flour (and parchment the bottom of if you’re so inclined) a 9 “ loaf pan or two 8 “ pans (loaves won’t be as tall, but if you try to put it all in an anything smaller than a 9” it will overflow during baking. Trust me :))<br />Mix topping together in a small bowl. Set aside.<br />In a medium bowl, whisk eggs, sugar, applesauce, oil and milk. Set aside.<br />In a large bowl stir together the flour, baking powder, soda, cinnamon, salt, nutmeg, cloves and oats. Toss dried fruit in flour mixture just to coat. Pour the wet ingredients over the flour mixture and fold with a rubber spatula just until combined.<br />Pour the batter into prepared pan(s). Sprinkle with topping. Bake 9” loaf 50-60 minutes. Smaller loaves 45-55 minutes.<br />Cool for 10 minutes in the pan, then turn out on a rack to cool.Jandee Hhttp://www.blogger.com/profile/08165919532444933590noreply@blogger.com0