tag:blogger.com,1999:blog-15490404496484986952024-03-06T01:43:27.608-06:00Dining With DebbieFor each new morning with its light,
For rest and shelter of the night,
For health and food, for love and friends,
For everything Thy goodness sends.
--Ralph Waldo Emerson
Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.comBlogger516125tag:blogger.com,1999:blog-1549040449648498695.post-85613056445999368512013-10-28T05:00:00.000-05:002013-10-28T05:00:14.426-05:00Preserving Summer: Tangerine-Lemon Jelly<p align="justify"><font size="3"></font> <font size="3">I’ve been a jam and jelly-making fool lately. It’s not that we eat either one at every single meal, but we do enjoy a taste occasionally. I just enjoy using the bounty of the season in ways that I can share with others, and this is one way that I do that. It’s always nice to have a little something to send home with guests and visitors or as a little birthday or seasonal gift.</font></p> <p align="justify"><font size="3">If you’ve been following Dining With Debbie at all, you know how much I love, love anything tart, especially lemons and limes. This simple jelly fills that bill quite well. It may be a sweet jam, but it retains that little bit of pucker as well. It makes a delicious topping on English muffins, toast or biscuits and adds some wow to a peanut butter sandwich. Plus, it is totally summer in a jar. </font></p> <p align="justify"><font size="3">I just may be addicted, actually.</font></p> <p align="justify"><font size="3">It reminds me a little of lemon curd but without the added butter. And just like lemon curd, I bet this jelly would be awesome on warm gingerbread. </font></p> <p align="justify"><font size="3">Gingerbread? I believe I’ll go bake some right now and let you know how this jelly works on that.</font></p> <p><font size="3"><a href="http://lh4.ggpht.com/-nX4_xsilhQY/Ums1UYezv6I/AAAAAAAAHd0/BKUkwxURgqI/s1600-h/tangerine-lemon-jelly5.jpg"><img title="�diningwithdebbiedi" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="�diningwithdebbiedi" src="http://lh4.ggpht.com/-dr8sv-TUTpA/Ums1VE50wsI/AAAAAAAAHd8/80u5KrFEJ7g/tangerine-lemon-jelly_thumb2.jpg?imgmax=800" width="640" height="456"></a></font></p> <p align="center"><font size="3">Tangerine-Lemon Jelly</font></p> <p><font size="3">Makes 5 1/2 cups</font></p> <p><font size="3">3 lemons<br>9-10 tangerines<br>1 box dry fruit pectin<br>4 1/2 cups granulated sugar</font></p> <p><font size="3">Squeeze the lemons and tangerines to give 4 cups of juice. Bring the juice to a boil over high heat in a large stainless steel or enamel saucepan, cover, reduce heat and simmer for 10 minutes, stirring occasionally. Remove from the heat.</font></p> <p><font size="3">Strain juice through sieve lined with a coffee filter in order to get a very clear jelly. Return strained liquid to saucepan and stir in pectin. Bring to a full boil over high heat, reduce heat and boil gently for 1 minutes, stirring constantly. Remove from heat.</font></p> <p><font size="3">Ladle into sterilized jars and process in a water bath canner for 5-6 minutes after the water returns to a boil.</font></p> <p><font size="3">Need canning directions? Go see how to do that on my post for <a href="http://diningwithdebbie.blogspot.com/2013/10/preserving-fall-autumn-fruit-jam.html">Autumn Fruit Jam</a>.</font></p> <p><em>Adapted from Small Batch Preserving, 2001 by Topp and Howard</em></p> <p><font size="3"></font></p> Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com1tag:blogger.com,1999:blog-1549040449648498695.post-71139884783547276652013-10-25T05:00:00.000-05:002013-10-25T05:00:11.746-05:00Maple Glazed Roasted Butternut Squash<p align="justify"><font size="3"></font> <a href="http://lh3.ggpht.com/-D0qmfVuSilE/UmSHxz4HfVI/AAAAAAAAHc0/2DS--iXgdco/s1600-h/maple%252520glazed%252520butternut%252520squash%25255B5%25255D.jpg"><img title="maple glazed butternut squash" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="maple glazed butternut squash" src="http://lh6.ggpht.com/-41F4xkw8Pf0/UmSHyYQwXeI/AAAAAAAAHc4/oqBTCsphFpg/maple%252520glazed%252520butternut%252520squash_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="456"></a></p> <p align="justify"><font size="3">I sometimes get in a rut when it comes to vegetable side dishes, do you? Since I try to avoid frying as much as I can, and we’re only occasional potato people, it becomes a challenge for me. Grilled veggies are easy and we love them, but I’m ready to move on to something else by the time the fresh summer vegetables have waned and the temperatures have cooled. That’s when grilling gives way to roasting at our house.</font></p> <p align="justify"><font size="3">This dish is absolutely one of the easiest and tastiest ways that I have found to use butternut (or Hubbard) squash. I prepare the cubes early in the day, or the night before, and place them in water to cover, draining well before cooking.</font></p> <p align="justify"><font size="3">The squash was a perfect accompaniment to the Chicken in Pumpkin Seed Mole that I posted earlier this week. The flavors complimented each other well and the color of the squash heightened the attractiveness of the plate.</font></p> <p align="justify"><font size="3"></font> </p> <p align="center"><font size="3">Maple Glazed Roasted Butternut Squash</font></p> <p><font size="3">Serves 4 – 6</font></p> <p><font size="3">4 cups butternut squash cubes, peeled<br>1/2 teaspoon sea salt<br>2 teaspoons extra virgin olive oil<br>1/4 teaspoon freshly cracked black pepper<br>1/4 cup pure maple syrup<br>1 Tablespoon fresh thyme, if desired (or sprinkle with ground chipotle pepper)<br>Chile oil, optional<br></font></p> <p><font size="3">Preheat oven to 400 degrees. Line a 9 x 13-inch baking pan with parchment paper and spray nonstick spray.</font></p> <p><font size="3">Mix the squash cubes, salt, olive oil, pepper and maple syrup together, coating the potatoes well. If using the ground chipotle, sprinkle it over the potatoes rather than mixing it in with the other ingredients. Spread in the baking pan and bake 25-30 minutes, stirring once halfway through the cooking time. The cubes should be easily penetrated with a fork while retaining their shape.</font></p> <p><font size="3">Remove from oven and lightly sprinkle with additional sea salt, if desired. For a little extra kick, sprinkle with chile oil. Serve warm.</font></p> <p><font size="3"><em>Adapted from </em><a href="http://www.mortonsalt.com/"><em>Morton</em></a><br><br></p></font> Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com2tag:blogger.com,1999:blog-1549040449648498695.post-20969368634654195242013-10-23T05:00:00.000-05:002013-10-23T05:00:00.629-05:00Slow Cooker Chicken with Pumpkin-Seed Mole<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I love the changes of the seasons, even though I am a hardcore summer-is-my-favorite season kind of girl. The time of change is what I really look forward to. I like the changes in the scenery, the weather, and the foods. Come fall, I'm all about the squash family. But it doesn't have to be the squash or pumpkin flesh itself. The seeds of both can also be readily used. This Chicken with Pumpkin-Seed Mole fits that bill. It's not a soup or stew, but it is slow cooker easy.</span></div>
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<span style="font-family: Arial;">Hubby gave this a two thumbs up with a plus. Granted, he's easy to please but you can take his word for it, this is some kind of good.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chicken with Pumpkin-Seed Mole</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 jalapenos, halved, seeded, and coarsely chopped (adjust to your taste)<br />1 teaspoon cumin seeds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups pumpkin seeds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups chicken broth (or more)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 pound tomatillos, husks removed and coarsely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup loosely packed fresh cilantro leaves, plus more for garnish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon dried oregano<br />1 teaspoon cumin<br />1 teaspoon ground chipotle chile pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 pounds skinless, boneless chicken thighs or breasts (see note)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large frying pan over medium-high heat, warm the olive oil. Add the onion and saute until it stars to turn tender, about 3 minutes. Stir in the garlic, cumin seed and jalapenos and saute for about 30 seconds. Add the pumpkin seeds and cook, stirring, until they darken in color, about 5 minutes. Stir in the broth, tomatillos, cilantro, oregano, ground chipotle and 1 teaspoon salt, and bring to a boil. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ladle about one-half of the pumpkin-seed mixture into a blender or food processor and pulse a few times. Add the remaining mixture and blend or process until it forms a uniformly coarse puree, leaving it somewhat chunky. Or, use an immersion blender which is what I do after I transfer the mixture to the slow cooker crock.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Otherwise, transfer the puree to a slow cooker. Add the chicken pieces, arranging the thighs on the bottom and the breasts on top. Cover and cook until the chicken is opaque throughout and tender, 2 hours on HIGH or 4 hours on LOW.</span></div>
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<span style="font-family: Arial;"><em>Note: I prefer to use skin on, bone-in thighs because I believe they add more flavor. I remove the skin before serving.</em></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You can leave the chicken pieces whole or do as I do. I remove the chicken pieces and allow them to cool enough to handle. Remove the skin and bones and tear the chicken into large strips. While the chicken is cooling and as I prepare the rice, I turn the heat up on the sauce and allow it to thicken. You can also remove it from the crock and thicken it on the stovetop in a saucepan. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spoon the pumpkin-seed sauce over the chicken or add the chicken pieces back into the sauce, garnish with cilantro leaves and the sour cream. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stove Top: Transfer the puree to a large Dutch oven. Add the chicken pieces, arranging the thighs on the bottom and the breasts on top. Partially cover and cook over low heat until the chicken is opaque throughout and tender, about 1 hour.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I serve this over saffron rice, orzo or quinoa. It is also good (and pretty) served over corn penne.</span></div>
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<span style="font-family: Arial;">I realized when I was reviewing the photos for this post that I had completely forgotten the cilantro garnish and sour cream. Oh well. It was delicious just as it was.</span></div>
<a href="http://www.mylivesignature.com/" target="_blank"></a><br />Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com2tag:blogger.com,1999:blog-1549040449648498695.post-51714062691488636982013-10-21T05:00:00.000-05:002013-10-21T10:16:06.451-05:00Preserving Fall: Autumn Fruit Jam<div align="justify">
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<span style="font-size: small;"><br /><span style="font-family: Arial, Helvetica, sans-serif;">During my teaching years I had pretty much given up making jams and jellies except for an occasional batch of freezer strawberry jam which was an imperative as far as my family was concerned. Remind me to tell you the tale of woe about this year’s batch. It’s not pretty.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Anyway, just as I have returned to more baking, I have also returned to jelly and jam making. I had forgotten just how much I enjoy both o f those. I suppose it’s somewhat like painting a masterpiece or writing the next New York Times best seller.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Well, not exactly. But it is satisfying, and at least I get to eat my creations. I also get to share them which is an absolute must. My family and friends are always willing to share the goodies I send, and it sure helps me by keeping temptation out of my path.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Apples, pears and plums are all in season during the fall which makes them perfect partners for this jam. It does not require any added pectin since both apples and plums are high in the acid needed to combine with pectin for a firm gel. This makes a nice firm jam which still spreads nicely on English muffins or toast. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Autumn Fruit Jam</span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Makes 4 cups</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">5 plums, unpeeled, thinly sliced<br />2 apples, peeled, cored and chopped (I use 1 Granny Smith and 1 Honeycrisp or similar)<br />2 pears, peeled, cored and chopped <br />1 cup apple cider or apple juice<br />Fine zest of 1 large lemon<br />2 teaspoons fresh lemon juice<br />3 cups granulated sugar<br />1 cinnamon stick<br />1-inch slice of fresh ginger, cut in half </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Combine plums, apples, pears, apple cider, lemon rind and lemon juice in a large stainless steel saucepan. Bring to a boil over high heat, stirring periodically. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Once the fruit comes to a boil, reduce the heat and cover. Cook until the fruit softens but retains its shape.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Add the sugar and stir until dissolved, add in the cinnamon stick and the pieces of fresh ginger. Boil rapidly, uncovered, and stirring frequently until the mixture reaches the gel stage. This occurs when the forms sheets and becomes very thick when dropped from a spoon. Remove the cinnamon stick and two pieces of ginger.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ladle the jam into sterilized jars, seal and process in a boiling water bath for 5 minutes. Remove to a soft towel to cool completely.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Check for a good seal (the lid will be depressed and snug) before storing in a dark cabinet away from heat. If the seal is broken, refrigerate the jam.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">The Strawberry Freezer Jam Debacle</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">So what happened to this summer’s batch of strawberry freeezer jam? Excuse me while I go get the tissues to catch my tears as I tell you. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Back in early June I had some of the best ever strawberries freshly picked from a farm in Cabot. I took them with me to the lake so I could make the jam over the weekend which is exactly what I did. I put eight pints of the jam in our freezer there.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Some time along about August the storms came. Yep. For some reason, the power to the freezer kicked off --- naturally when we weren’t there and wouldn’t return for two weeks.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I didn’t mind so much losing the shrimp. I really didn’t cry over the chicken or beef. But I sure as heck said something ugly when I found that jam in a liquid state. You just can’t replace those fresh Arkansas strawberries.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Oh, and I might have shed some tears --- and I certainly held my nose --- when I was cleaning that sucker out.</span></div>
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<span style="font-family: Arial;">You may have witnessed your mom or grandmother sealing jams and jellies with paraffin. That is no longer recommended due to the high risk of spoilage. Besides, it's a royal pain! Water bath canners are inexpensive and last forever. Mine is probably 35 years old at least.</span></div>
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<span style="font-family: Arial;">1. Wash and sterilize the jars you intend to use for the jam or jelly. I wash mine in the dishwasher and then stick them in a 300 degree oven where I leave them until I am ready for filling. Handle with care when removing and place on a thick towel while filling with the hot jelly.</span></div>
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<span style="font-family: Arial;">2. Fill the canner with water and begin heating it so that it is ready to start the canning after the jars are sealed. Be sure to leave enough room for the water that is displaced when the jars are added. You don't want to overfill the container.</span></div>
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3. Heat a saucepan of water (or a large glass container of water in the microwave) so that it is hot but not boiling. During the last 5-6 minutes before filling the jelly jars, place the lids and the rings in this hot water so that they will be ready for sealing.</div>
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4. When the jam or jelly is ready, fill each jar leaving 1/2 inch of headspace, wipe the rims with a damp cloth, place on the lid and adjust the ring. Do not twist the ring too tightly at this point or the seal could be damaged.</div>
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5. Place the filled jars in the canner rack and lower into the canner. Bring the water back to a boil and process for the required time.</div>
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6. Remove the jars and drain on a thick towel or wire rack. Allow to cool completely. You may hear the lids pop which indicates they are sealed. Check for a good seal before storing the jars in your pantry. The rings can be tightened slightly or removed completely. <br />
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<em><span style="font-size: x-small;">Adapted from Small Batch Preserving, 2001 by Topp and Howard</span></em></div>
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Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com0tag:blogger.com,1999:blog-1549040449648498695.post-18485826966803069232013-10-19T22:03:00.000-05:002013-10-19T22:17:25.951-05:00Pumpkin Caramel Walnut Scones with Salted Caramel Glaze<div align="justify">
<span style="font-size: small;"></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><a href="http://lh3.ggpht.com/-4H8Ukn0Yczg/UloNsdEXI4I/AAAAAAAAHTA/CzS7qYzQJHY/s1600-h/pumpkin%252520caramel%252520walnut%252520scones%25255B5%25255D.jpg"><img alt="pumpkin caramel walnut scones" border="0" height="456" src="http://lh3.ggpht.com/-IBsix34qHos/UloNtBWUduI/AAAAAAAAHTE/w84u_y9ndNg/pumpkin%252520caramel%252520walnut%252520scones_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="pumpkin caramel walnut scones" width="640" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">It’s all about the pumpkin right now, isn’t it? Pumpkins on the porch in every shape, size and hue. Pumpkin patches to be toured. Pumpkins to be decorated, carved, painted and lit. They’re in gigantic bins in all the grocery stores I frequent. They’re piled up by the hundreds along roadsides at local farms just waiting for the choosing.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">They grace the covers of the most popular food or housekeeping magazines and fill the pages of them with pumpkin preparations of all kinds. Pies, cakes, muffins, biscuits, bars, cookies, pancakes, pickles --- I want to make them all and I may end up as round as a pumpkin myself after the sampling.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">You would think that I would have run out of pumpkin recipes at some point along the way after all of these years. Not so. For every one I have tried, there are literally hundreds I will never make. But I will tempted to make these scones many more times. I’m a huge fan!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Pumpkin, caramel and walnuts are perfectly paired and just scream “autumn” to me. Hearty enough for a filling breakfast, these are also delicious as a dessert or coffee or tea-time treat. They freeze well and reheat easily in the microwave making them a make-ahead favorite.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><a href="http://lh3.ggpht.com/-uo-W4KT9u5k/UloOysC6UyI/AAAAAAAAHTQ/ZZjPIm2hu5U/s1600-h/pumpkins%25255B5%25255D.jpg"><img alt="pumpkins" border="0" height="456" src="http://lh6.ggpht.com/-pu2tIEemN0o/UloOy3HsesI/AAAAAAAAHTU/rl2pcCrkUtA/pumpkins_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="pumpkins" width="640" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Pumpkin Caramel Walnut Scones with Salted Caramel Glaze</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Makes 10-12 scones</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 3/4 cup all-purpose flour<br />1/3 cup brown sugar<br />1 Tablespoon baking powder<br />1/2 teaspoon salt<br />1 Tablespoon pumpkin pie spice<br />1/4 teaspoon ground cloves<br />3/4 teaspoon ground cinnamon<br />1/2 cup cold butter, roughly chopped<br />1 cup caramel bits<br />1 cup chopped, toasted walnuts<br />2/3 cup canned pumpkin puree<br />1 teaspoon caramel extract<br />2 large eggs<br />3 Tablespoons heavy cream<br />sparkling sugar for topping</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Glaze:<br />1 cup caramel bits<br />1/2-3/4 teaspoon sea salt<br />3/4 cup heavy cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"> Line a large baking sheet with parchment paper; set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Whisk together flour, brown sugar, baking powder, salt and spices. Cut in the chopped butter until the dough is crumbly and there are no obvious chunks of butter. Stir in the caramel bits and walnuts; set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cream together the pumpkin, caramel extract, eggs and heavy cream. Fold the wet ingredients into the dry ingredients until the dough forms a ball. Divide the dough in half.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Pat each half of the dough out on a lightly floured board (I use Wondra.) forming a round disk that is approximately 3/4 to 1-inch thick. Place each disk on the baking sheet and cut into wedges of desired size. (Mine usually makes 10). Separate the wedges leaving approximately 1/2-inch between each piece. Brush each wedge with water and sprinkle with the sparkling sugar.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">For highest rise and best texture, put the scones in the freezer for 30 minutes prior to baking.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Preheat oven to 425 degrees. Bake the scones for 15 – 25 minutes (depends on the size of your scones). They should be golden brown, but should remain springy to the touch. When you pull the wedges away from one another, the edges should look baked through. Remove the pan to a wire rack to cool for 5 minutes then move the scones to a wire rack to glaze. Serve warm or cool completely after glazing and freeze.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Glaze: This is my easy version of a salted caramel glaze. If you prefer to make it from scratch, <a href="http://diningwithdebbie.blogspot.com/2013/10/pumpkin-caramel-spice-cake-with-salted.html">try this version</a>.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Over medium-low heat, melt the caramel bits with the cream and sea salt, stirring frequently until thickened. Allow to cool briefly before drizzling on the scones. Store any remaining glaze in the refrigerator. I use it in coffee or hot cocoa or as a topping for ice cream.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To reheat after freezing: I reheat these straight from the freezer by placing them in the microwave for 1 minute at 70% power. That's perfect for my microwave.</span></div>
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<span style="font-size: small;"><em>Adapted from <a href="http://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe" rel="nofollow">King Arthur Flour</a> and <a href="http://www.epicurious.com/" rel="nofollow">Epicurious</a></em></span></div>
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Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com0tag:blogger.com,1999:blog-1549040449648498695.post-73492969893021647972013-10-17T05:00:00.000-05:002013-10-17T05:00:13.215-05:00Peach Cobbler with Cornmeal Crust<div align="justify">
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<span style="font-size: small;"><a href="http://lh4.ggpht.com/-tjJT3X4KKEM/UlnmHjyESnI/AAAAAAAAHSo/sf1cwdocRNI/s1600-h/peach%252520cobbler%252520with%252520cornmeal%252520crust%25255B6%25255D.jpg"><img alt="peach cobbler with cornmeal crust" border="0" height="459" src="http://lh3.ggpht.com/-5M6_8orfV44/UlnmIBkJR8I/AAAAAAAAHSs/4POPp6XQxbk/peach%252520cobbler%252520with%252520cornmeal%252520crust_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peach cobbler with cornmeal crust" width="640" /></a></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">This was just one of those recipes that sounded intriguing enough that I tore it out of the weekly </span><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.relish.com/" rel="nofollow">Relish</a></span><span style="font-family: Arial, Helvetica, sans-serif;"> magazine and put it aside in “that” kitchen drawer. You know the one that seems to collect EVERY little scrap of paper, receipt, magazine renewal… Admit it. You have one as well.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">It’s the drawer with the bazillion rubber bands put there by your hubs because he cannot stand to throw a single one away; they’re are hanging out making friends with the extra gazillion twist-ties from the box of garbage bags --- and you never use or throw away those either. While you’re digging around looking for that recipe, receipt, address, newspaper article, business card --- whatever --- go ahead and toss all of those keys that you have absolutely no idea what they fit.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Anyway.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">As I said, it was intriguing but apparently not enough. It got tucked away and forgotten months ago, but as luck or desperation (not sure which one really) would have it, I got around to cleaning out “that” drawer. Hubby suggested that might be a good idea since the contents of “that” drawer seemed to be impeding the opening of “that” drawer. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Occasionally, he has a good idea. Please don’t share that little secret with him.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">So that was the inspiration behind this preparation. Sum total of my story. Sorry if you came expecting the next great American novel. But, hey, you get a new cobbler idea at least.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Peach Cobbler with Cornmeal Crust</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">4-5 servings</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">4 cups fresh or unsweetened frozen peach slices <br />1/2 cup brown or turbinado sugar<br />1 1/2 Tablespoons cornstarch<br />1 teaspoon ground nutmeg<br />1/2 teaspoon salt, divided<br />3/4 cup all-purpose flour<br />1/2 cup cornmeal (not cornmeal mix)<br />1 1/2 Tablespoons sugar<br />6 Tablespoons unsalted, frozen butter, grated<br />2 Tablespoons ice water<br />2 Tablespoons slivered almonds, toasted lightly<br />2 Tablespoons unsalted butter, cubed</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br />Wondra or all-purpose flour for rolling the dough<br />Vanilla ice cream or whipped cream, optional</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Preheat the oven to 425 degrees.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Filling: If using frozen peaches, allow them to mostly defrost. Combine peaches, sugar, 1/4 teaspoon salt and nutmeg. Stir well to coat the peaches; place in a shallow 3-quart baking dish; sprinkle with 1 1/2 Tablespoons of the almonds and the cubed butter; set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Crust: Grate the butter and place in the freezer until ready to use. In the bowl of a food processor, combine cornmeal, flour, 1/4 teaspoons salt and sugar. Pulse until combined. Add in the 6 Tablespoons of grated, frozen butter. Pulse until the mixture resembles coarse meal. Slowly add in the 2 Tablespoons of ice water while the processor is running until the mixture forms a ball.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Roll the dough into a rectangle on a well-floured counter (I prefer to use Wondra.). Cut into strips and top the peach mixture creating a lattice crust. Sprinkle with the remaining almonds and additional sugar, if desired.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Bake 30-40 minutes until crust is golden; serve warm with a scoop of ice cream or garnished with whipped cream. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Note: Hubby wasn’t a big fan of this. He liked the flavor of the cobbler but not the texture of the crust. I thought it was good and the texture a nice change. I think adding additional nutmeg or cinnamon to the crust might boost the flavor a tad. As is, or with some added cracked black pepper, the crust might make a good topping for a beef pot pie </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">What do you think?</span></div>
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<em><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Adapted from </span><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.relish.com/" rel="nofollow">Relish.com</a> </span></span></em></div>
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Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com1tag:blogger.com,1999:blog-1549040449648498695.post-77832708497113713202013-10-15T05:00:00.001-05:002013-10-15T05:00:05.803-05:00Pumpkin Caramel Spice Cake with Salted Caramel Sauce<a href="http://lh5.ggpht.com/-5bZzKsn-3cw/UlxrcmWuX3I/AAAAAAAAHTo/tEYQPloXtNc/s1600-h/pumpkin%252520caramel%252520bundt%252520cake%25255B5%25255D.jpg"><img title="pumpkin caramel bundt cake" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="pumpkin caramel bundt cake" src="http://lh5.ggpht.com/-Mz1uW8xrPOQ/UlxrdsauFkI/AAAAAAAAHTw/p08LNxwJCro/pumpkin%252520caramel%252520bundt%252520cake_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="459"></a> <p align="justify"><font size="3"></font> </p> <p align="justify"><font size="3">Okay, I have to admit it. I’m on a pumpkin and salted caramel high. I also know that you are being bombarded with pumpkin recipes of all kinds lately. After all, it is fall or autumn – whatever your descriptive choice may be.</font></p> <p align="justify"><font size="3">But getting into the swing of autumnal foods is good by me. I’m ready, I suppose I better be, for the soups and stews and richer flavors that the season brings. The farmers markets are already stocked with pumpkins, winter squashes and gourds. The apples and pears are making the scene along with fresh winter greens. The aroma of kettle corn, caramel apples and smoked turkey legs wafts through the assorted tents and stalls.</font></p> <p align="justify"><font size="3">At least they are in my neck of the woods. I hope they are in yours. </font></p> <p align="justify"><font size="3">I’m extremely fortunate to live in Arkansas where we get to experience all four seasons. Certainly, our summers can be on the very hot side and we usually get ice rather than snow, but all in all there’s lots of beauty spread throughout the year.</font></p> <p align="justify"><font size="3">I don’t decorate for Halloween anymore even though I still have quite a few really cute things for that. The grands are always at their home for that evening, and we aren’t Halloween party people. When September rolls around, I begin bringing out the various pieces of autumn accents and wreaths. I change out the dishes in glassed kitchen cabinet, swapping the bright yellows, greens and blues of summer for the darker greens, golds, and oranges of fall. Toward the end of the month, I will add a multitude of pumpkins in all shades, sizes and shapes fill every available open area on the bookshelves and tables. Those pieces of Fitz and Floyd turkeys and pilgrims that I hauled all the way from Utah where I bought them years ago get uncrated toward the end of October to take up their residence until the day after the Thanksgiving holiday.</font></p> <p align="justify"><font size="3">Would you believe that I even change out the choices on my cookbook shelf? Of course you would. I bet you do the same thing.</font></p> <p align="justify"><font size="3">This dense, moist cake combines my most favorite flavors of the season. Pumpkin, caramel, the cinnamon, nutmeg and ginger of the pumpkin pie spice, plus the hint of cloves all combine to bring a rich, warming taste to the table. </font></p> <p align="justify"><font size="3">Did I mention that there was salted caramel as well? </font><font size="3">While this cake will stand perfectly well on its own, the addition of the salted caramel glaze really heightens the flavor. </font></p> <p align="justify"><font size="3">This is a nice dessert to prepare ahead for the holidays because it freezes very well. Wait until you bring it from the freezer, however, to glaze it. Not only is it absolutely yummy, it’s really pretty as well. And simple to make.</font></p> <p align="justify"><font size="3">Don’t you just love that!</font></p> <p align="justify"><font size="3"></font> </p> <p align="justify"><a href="http://lh5.ggpht.com/-pVg9CnJD3dQ/UlxrefnXj6I/AAAAAAAAHT4/J7-ImVdVWqk/s1600-h/crystal%252520bridges%252520bentonville%25255B5%25255D.jpg"><img title="crystal bridges bentonville" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="crystal bridges bentonville" src="http://lh3.ggpht.com/-0Eupq5UmwSI/UlxrfHWqEBI/AAAAAAAAHUA/p2UIvy0QVL4/crystal%252520bridges%252520bentonville_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="640"></a></p> <p align="center"><font size="2">I told you that Arkansas is a pretty state! You should come visit.</font></p> <p align="center"><font size="3">Pumpkin Caramel Spice Cake</font></p> <p><font size="3">1 spice cake mix of your preference<br>1 small instant pumpkin spice or butterscotch instant pudding mix<br>4 eggs<br>1 can pumpkin (not pie mix)<br>1 cup water (some mixes will require a little more)<br>1 teaspoon vanilla<br>1 Tablespoon pumpkin pie spice<br>1/2 teaspoon ground cloves<br>1 cup thickened Greek yogurt or sour cream<br>6 ounces caramel bits<br>1 cup toasted, chopped walnuts or pecans</font></p> <p><br><font size="3">Stir together the cake and pudding mixes; beat in the eggs one at a time. Add the pumpkin, water, vanilla, pumpkin pie spice and yogurt; beat until well blended. Stir in the caramel bits and nuts. The batter will be very thick. Pour into a Bundt pan that has been coated with cooking spray. Smooth out the batter and lightly tap several times on the countertop. Bake at 325 degrees for approximately 1 hour. Turn onto cake plate while still warm. Allow to cool slightly then glaze.</font></p> <p><font size="3"></font> </p> <p align="center"><font size="3">Salted Caramel Glaze</font></p> <p><font size="3">1 cup dark brown sugar<br>1 cup granulated sugar<br>8 Tablespoons unsalted butter, cubed<br>2/3 cup water<br>1/2 cup heavy cream<br>1 teaspoon vanilla extract<br>2 Tablespoons rum, optional<br>1 teaspoon sea salt</font></p> <p><font size="3">Combine sugars, salt and water in a heavy saucepan over medium-high heat, whisking constantly until sugars are completely dissolved. Stop whisking and allow the sugar mixture to boil slowly until it reaches a dark amber stage and thickens. Using a pastry brush dipped in water, wipe the sides of the pan occasionally and swirl the sugar. Do not stir the sugar crystals that form on the sides of the pan into the mixture.</font></p> <p><font size="3">When the sugar mixture reaches the deep amber stage, add in the butter and whisk until it is melted. Remove from the heat and slowly whisk in the cream and flavorings. Expect it to bubble considerably.</font></p> <p><font size="3">Cool and pour into a glass container; cover. Store in the refrigerator if not using immediately. I use the leftovers in coffee or hot chocolate. Yeah, it’s good.</font></p> <p><font size="3"></font> </p> <p>. </p> Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com2tag:blogger.com,1999:blog-1549040449648498695.post-17048267435595175512013-10-13T05:00:00.000-05:002013-10-13T05:00:08.906-05:00How to Fry Okra<a href="http://lh3.ggpht.com/-y71aze631sg/UlSngBz-UtI/AAAAAAAAHRo/cd8cAM0cjJM/s1600-h/fried-okra-diningwithdebbie5.jpg"><img alt="fried okra diningwithdebbie" border="0" height="456" src="http://lh6.ggpht.com/-eCsTjtvwRTE/UlSngkw_NsI/AAAAAAAAHRw/YztHXkcHgWA/fried-okra-diningwithdebbie_thumb2.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="fried okra diningwithdebbie" width="640" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">This may be one of those recipes that you want to bookmark for next summer. I’m fairly certain that we have seen the last of the fresh okra crop from our garden for this year. There will be a straggler or two, but not enough to fry up a mess as we say in the South. For me, fried okra is a summer luxury in the same vein as fresh heirloom tomatoes. I don’t mess with either one except during their proper season. </span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I’m always a little surprised to be asked about frying okra. It was just one of those things I grew up with, a stock and staple of our dining table every summer. Only I don’t really do it like either of my grandmothers who were the main cooks for our family during my early years. While theirs was what I would call “soft fried,” mine is crisp much like popcorn is crisp. After all of these years, my crew would not eat it fried any other way.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">What should you look for when selecting okra for frying? Basically:</span></div>
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1, Look for pods that are still brightly colored without any blemishes (you can cut around those). Dullness usually indicates okra that is past its prime.<br />
2. I like to choose pods that are no more than 3 – 4 inches in length because those will be the ones that are the most tender. Larger pods tend to be too hard to use --- but the squirrels and birds love them.<br />
3. If the pods are sticky, the squirrels and birds will enjoy those as well.</div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Personally, I prefer to use only fresh okra for frying. I save the frozen stuff for gumbos and soups. Try it if you want, but be forewarned that it just isn’t the same.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">okra (a minimum of 1 pound for us)<br />Aunt Jemima Yellow Buttermilk Corn Meal Mix (not just corn meal)<br />Panko<br />salt<br />freshly ground black pepper<br />ground chipotle, if desired<br />peanut oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Line a cookie sheet with newspapers and cover those with paper towels. You will drain the fried okra on this and use it to keep the okra warm in a 200 degree oven until serving. It is best to serve fried okra as quickly as you can since it will get soggy if allowed to stand too long.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slice the okra into 1/4-inch slices, discarding the stem ends. Rinse but do not soak ,with water. Place approximately 2 cups corn meal mix and 1 cup of panko in a paper bag. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle in 1 teaspoon salt and a generous helping of freshly ground black pepper. I often sprinkle in ground chipotle as well to add a touch of heat. That’s totally optional.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place approximately 1 cup of wet okra slices at a time in the corn meal sack and shake vigorously until each piece is covered. Do not allow pieces to stick together. Shake off any excess corn meal and set the coated pieces aside or begin frying.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I don’t fry much of anything, but when I do I use my electric wok or electric deep fryer. Controlling an even heat is important to achieving a crisp crust, I believe. Peanut oil is definitely my preference of oils when frying. I believe it gives a better result. You can certainly use canola oil if that is your preference.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add enough oil to your fryer so that you have approximately 3-4 inches of oil. My fryer also has a basket that I really love to use since I can insert and remove the okra quite easily. Heat the oil to 375 – 400 degrees. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Test the heat of the oil by dropping in two-three pieces of the coated okra. It should be golden brown and ready to eat in 3 to 4 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove from the oil after nicely browned and crisp, shaking to remove any excess oil. Drain on the paper towel lined cookie sheet and keep warm in a 200 degree oven until serving. Sprinkle with a little salt while draining.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fried okra can be reheated in the microwave. Just don’t expect it to be crispy like the original. It’s good, but it’s not the same. We so seldom have any leftovers, though, that I’m not an expert on the reheated part.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">You’ve probably seen any number of variations of this same idea. Halloween™ Chex Mix. Monster Gorp. Candy Corn Crack. Whatever you call it, it’s absolutely wicked. Perfect for Halloween, of course, but it’s such a quick little treat to have around when friends drop by, to say “welcome” or “get well soon” to a neighbor, or to shout out “thank you so much” to a child’s teacher.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">What’s really nice and easy is that you can concoct it with your favorites from the candy aisle. What’s hard is that you MUST be able to get it out of your house ASAP. For me, one little nibble and I’m doomed. It’s addictive. It’s delicious. It’s nutty. It’s chocolate. It’s caramel. It is beyond WICKED! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">It’s rather like a witch’s spell --- a little eye of newt and a snip of lizard’s tale --- and you’re hooked.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I definitely need intervention.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Makes approximately 1 1/4 gallons</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">3 cups toasted wheat cereal squares<br />3 cups pretzel balls (or tiny twists)<br />3 cups dry roasted peanuts<br />3 squares almond bark, grated<br />1 teaspoon kosher salt<br />2 cups glazed walnuts or pecans<br />2 cups ™Milk Duds<br />1 cup caramel bits<br />1 cup ™Heath Pieces<br />1 cup ™Reese’s Pieces<br />1 cup ™M & M’s White Chocolate Candy Corn<br />1 cup ™ M & M’s Pumpkin Spice<br />1 cup dark chocolate chips<br />1 cup ™Kit Kat Minis<br />1 cup roasted pepitas, if desired</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Preheat oven to 300 degrees. Line a large baking sheet with aluminum foil and spray with nonstick spray. Combine the cereal squared, pretzel balls and peanuts and place on the baking sheet. Sprinkle with the grated almond bark and stir. Place in the preheated oven and bake until the almond bark is melted, stirring mid-way through.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Remove from the oven and sprinkle with the kosher salt, glazed nuts, ™Milk Duds and caramel bits. Stir to combine. Allow the mixture to cool completely. It can be refrigerated to speed the cooling process.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">In the meantime, mix all of the other ingredients in a very large container. When the cereal mixture has cooled completely, break it apart and add to the candy mixture.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Try to get it in an airtight container before you eat it all. Good luck with that!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Speaking of Wicked. Hubby and I recently attended a performance of the play in Little Rock. We had tried to see it on our last two NYC trips, but we could not get tickets or they were on holiday. I was beyond excited to get to attend, and it was amazing! I could see it a dozen more times. I guess the witch has cast her spell.</span></div>
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<span style="font-size: small;"></span><br />Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com3tag:blogger.com,1999:blog-1549040449648498695.post-63216316886095676822013-10-09T05:00:00.000-05:002013-10-09T15:56:07.908-05:00Roasted Pear and Fontina Salad with Pear Vinaigrette<a href="http://lh6.ggpht.com/-cd57eJofiLs/UlAgT8Fyj3I/AAAAAAAAHRQ/O91aXPAHD4g/s1600-h/pear%252520salad%252520with%252520pear%252520infused%252520vinaigrette%252520diningwithdebbie%25255B5%25255D.jpg"><img alt="pear salad with pear infused vinaigrette diningwithdebbie" border="0" height="456" src="http://lh4.ggpht.com/-KG5sVjXK8oQ/UlAgUf2qtGI/AAAAAAAAHRU/e7QKICFtPsc/pear%252520salad%252520with%252520pear%252520infused%252520vinaigrette%252520diningwithdebbie_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="pear salad with pear infused vinaigrette diningwithdebbie" width="640" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Growing up there was a pear tree next to my Nonnie’s carport. It wasn’t just any ol’ pear tree; it was my secret tree. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Oh, the tree wasn’t secret; it was a good-sized one with bunches of crookety branches and knobby toe-holds. It was the climbing of that tree, the knowing how to do scale it and what awaited me at the top that was the secret. That pear tree not only yielded bushels of autumnal bounty, it was a haven to dreams.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Knowing exactly which three toe holds was the key to boosting myself to just the right branch on the right and then to the one on the left. From there it was just a short limb walk to the top of the carport and then to the tippity-top of the roof. There awaiting my own adventureland.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Daydreaming about the worlds I could only read about was made more vivid during those visits to the peak of that roof. I flew with Dr. Doolittle in a hot air balloon and lived in a tree house with The Swiss Family Robinson. Tarzan taught me how to swing on jungle vines and talk to great apes, and Black Beauty showed me how to love a horse with all of my heart. My sword fighting skills gained acclaim in battles with Captain Hook while guarding my good friend Peter Pan. Sherlock Holmes stood in awe of my detective skills. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">There were no constraints. No limitations on my dreams. There was pure freedom to be who and what I wanted to be. Dreaming dreams I shared with no one.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">And all because of a pear tree.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Anjou (red) pear<br />4 cups Romaine or spring mix lettuce<br />1/2 cup cubed fontina cheese<br />1/2 cup glazed or toasted pecans or walnuts<br />1 cup mixed grapes, cut in half</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/4 cup pear infused white balsamic vinegar<br />1 teaspoon thickened Greek yogurt<br />1 teaspoon minced garlic<br />pinch of kosher salt<br />1 teaspoon brown sugar<br />2 teaspoons molasses<br />3/4 cup extra virgin olive oil<br />freshly ground black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Preheat oven to 325 degrees. Chill the salad plates.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cut the pear in half , core and thinly slice but do not cut through the stem end. Place the pear on a sheet of parchment paper or aluminum foil lightly sprayed with nonstick spray. Bake for 35 – 45 minutes until it just yields to the touch. Just before removing from the oven, brush with a little of the pear vinaigrette and bake 1-2 more minutes to glaze. Set aside to cool. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Dressing:</span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Make a paste of the garlic by smashing it with the salt using the blade of a chef’s knife. Mix the vinegar, yogurt, brown sugar and molasses (You can use all brown sugar or all molasses, but I prefer the combination.). While whisking, add the olive oil in a steady stream until thoroughly mixed.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">To serve:</span></div>
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<span style="font-size: small;"><br /><span style="font-family: Arial, Helvetica, sans-serif;">Arrange the lettuce on the serving plates. Center a pear half on each plate fanning the slices slightly. Add the grape halves, fontina cubes and glazed or toasted pecans or walnuts. Drizzle with the pear vinaigrette and serve.</span></span></div>
Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com2tag:blogger.com,1999:blog-1549040449648498695.post-49820820970712132072013-10-07T05:00:00.000-05:002013-10-07T05:00:06.982-05:00Spiced Pumpkin ™Biscoff Cheesecake<a href="http://lh5.ggpht.com/-UvqRtcoOKok/UkzgfsBSuYI/AAAAAAAAHPI/PWOm3c0hS7k/s1600-h/Pumpkin%252520Biscoff%252520Cheesecake%25255B5%25255D.jpg"><img alt="Pumpkin Biscoff Cheesecake" border="0" height="459" src="http://lh4.ggpht.com/-ah7meDL5b_M/UkzggAqT6NI/AAAAAAAAHPM/Kqx1hjfyH48/Pumpkin%252520Biscoff%252520Cheesecake_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Pumpkin Biscoff Cheesecake" width="640" /></a><br />
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<span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">Disclosure: I received sample of products from ™ </span><a href="http://www.biscoff.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Biscoff</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> at #AWBU. However, I was not asked to review those products. All opinions are my own.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Why did they do it? It was okay when I would get a package of two little cookies while flying. That…I could handle. I mean gobble those babies up as quickly as you can, then they’re gone. Now they’ve gone and done it. I’ve met my downfall. It’s doomsday to the waistline.</span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">™</span><a href="http://www.biscoff.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Biscoff</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> now markets full packages of those tasty little marvels PLUS – and this is my addiction – you can now find that taste in a spread. Smooth and crunchy – oh my! If you can find it on the grocery shelves in our town, consider yourself lucky. It doesn’t stay on the shelves any length of time at all. For me that’s probably a good thing since I’ve been known to eat spoonfuls of it straight from the jar. In an effort to avoid doing that, I’ve been experimenting with ways to cook with it instead.<br /></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Which brings me to this cheesecake. I’ve made lots of cheesecakes. Plain. Peanut Butter. Chocolate. Pumpkin. Made them all. So…I set about to work the spread into one of those. Since I had just bought the ingredients for a pumpkin cheesecake earlier in the week, that became my vehicle for the ™Biscoff spread.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">And a winner it was! Cookies and spread all in one cheesecake. What’s not to like?</span></div>
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<span style="font-size: small;"></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Spiced Pumpkin </span><a href="http://www.biscoff.com/"><span style="font-family: Arial, Helvetica, sans-serif;">™Biscoff</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> Cheesecake</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Crust:</span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 package </span><a href="http://www.biscoff.com/"><span style="font-family: Arial, Helvetica, sans-serif;">™Biscoff</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> cookies (or 9 –10 whole graham crackers)<br />2 Tablespoons sugar<br />1 1/2 teaspoons pumpkin pie spice<br />6 Tablespoons unsalted butter, melted</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Heat the oven to 350 degrees. Spray the sides and bottom of a 9-inch spring form pan with nonstick spray. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Place the cookies, sugar and spice in a food processor and pulse until finely ground. Drizzle in the melted butter and pulse in short bursts until the butter is incorporated.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Wrap the bottom half of the spring form pan with aluminum foil.<br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Press the crust mixture evenly in the bottom of the spring form pan and bake for approximately 15 minutes until just brown at the edges.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Set on a wire rack to cool completely before filling.<br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Filling:</span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 15-ounce can pumpkin puree, </span><a href="http://diningwithdebbie.blogspot.com/2012/10/pumpkin-cheesecake-bars-with-gingersnap.html"><span style="font-family: Arial, Helvetica, sans-serif;">prepared</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> as in these pumpkin cheesecake bars (do not skip this step)<br />1 1/3 cups granulated sugar<br />1 teaspoon cinnamon<br />1/4 teaspoon freshly grated nutmeg<br />1/4 teaspoon ground cloves<br />1/4 teaspoon allspice<br />1/2 teaspoon finely grated fresh ginger<br />1/2 teaspoon pumpkin pie spice<br />1/4 teaspoon salt<br />1/2 cup </span><a href="http://www.biscoff.com/"><span style="font-family: Arial, Helvetica, sans-serif;">™Biscoff</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> creamy spread<br />3 8-ounces cream cheese, softened<br />1 Tablespoon vanilla extract<br />1 Tablespoon freshly squeezed lemon juice<br />5 large eggs at room temperature<br />1 cup heavy cream</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Whisk together the sugar, cinnamon, nutmeg, cloves, allspice, pumpkin pie spice and salt. Stir in the fresh ginger until well mixed. Set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Beat the cream cheese with an electric mixer at medium speed, scraping the sides and beaters several times. Add the sugar mixture in three portions blending well after each addition. Add the prepared pumpkin, ™Biscoff spread, vanilla and lemon juice and beat well at medium speed until combined. Scrape the bowl and beaters.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Add the two of the eggs and beat until well mixed; add the remaining eggs and incorporate well, scraping the mixer bowl often. Add in the cream and beat at low speed until combined. Scrape the sides again.<br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Pour the filling into the cooled crust and smooth the surface.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Set the pan in a large pan and add enough very hot water so that the water comes up half-way on the spring form pan. Bake until the center of the cake is slightly wiggly when shaken and registers 150 degrees on an instant read thermometer, about 1 1/2 hours.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Set the water bath pan on a wire rack to cool for approximately 40-45 minutes. Remove the spring form pan from the water bath and remove the foil. Set the pan on the wire rack. Run a knife around the edge of the cake just enough to slightly loosen it. Cool to room temperature.</span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Topping:</span></span></div>
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<br />1 1/2 cups thick sour cream (drain in a coffee filter while the cheesecake is cooking and cooling)<br />1 Tablespoons </div>
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<a href="http://www.biscoff.com/"><span style="font-family: Arial, Helvetica, sans-serif;">™Biscoff</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> spread<br />1/2 teaspoon vanilla<br />1/8 teaspoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Preheat the oven to 425 degrees.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Mix the topping ingredients well and spread on the cheesecake. Bake for 5-7 minutes to set the topping. Let the cheese cake cool completely before refrigerating.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Wrap the cheesecake in plastic wrap then in aluminum foil. Refrigerate for 6 – 12 hours before serving.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">To unmold the cheesecake, remove the sides of the spring form pan. Slide a thin spatula between the crust and the bottom on the pan to loosen, then slide the cake onto a serving plate. Let the cake stand for approximately 30 minutes at room temperature then cut into wedges.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">When cutting, dip the blade of a sharp chef’s knife into warm warm between each cut. Wipe the blade clean each time. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Garnish with whipped cream and a drizzle of prepared caramel sauce if desired.</span></div>
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<em><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Adapted from: Cook’s Illustrated, Joy of Cooking and Gourmet</span></em></div>
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<span style="font-size: small;"></span><br />Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com4tag:blogger.com,1999:blog-1549040449648498695.post-54932635667718568362013-10-05T05:00:00.000-05:002013-10-05T07:59:56.184-05:00Dark Chocolate Chocolate Chip Cookies<span style="font-size: small;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Have you entered the giveaway for two tickets to the </span><a href="http://diningwithdebbie.blogspot.com/2013/09/its-halloween-spooktacular-aso-giveaway.html"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Arkansas Symphony Halloween Spooktacular</span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">? Go do that right now then come back and enjoy some milk and cookies. The giveaway ends today.</span><br />
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<a href="http://lh6.ggpht.com/-mV6KZdTQKjQ/UkjF8qqriDI/AAAAAAAAHOw/UDEP3LIDS0o/s1600-h/chocolate%252520choc%252520chip%252520cookies%25255B5%25255D.jpg"><img alt="chocolate choc chip cookies" border="0" height="456" src="http://lh6.ggpht.com/-z0-x6GJ-C2g/UkjF9itnhqI/AAAAAAAAHO4/vwAVEr3Meko/chocolate%252520choc%252520chip%252520cookies_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="chocolate choc chip cookies" width="640" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">You may have figured out already that I am a fan of dark chocolate. While I’ve never really met a chocolate of any kind that I didn’t befriend, dark chocolate and I are besties. BFFs actually. So when one of my Arkansas Women Blogger buddies asked for chocolate cookies during my recent cookie-making frenzy, I was happy to oblige.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Except. I don’t usually make chocolate cookies unless you count those no-bake variety that all of us break out at midnight when we are craving “just a bite” of intense chocolate. Don’t ask me why; I just haven’t. I went looking for a recipe that I thought might be a tasty one to try. After some adjustments on my part (you just knew that was going to happen), these tidbits are the result.<br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I would have added in toasted pecans or walnuts, but I had specific requests for no nuts. I’ll be adding those in when I make them for us.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Dark Chocolate Chocolate Chip Cookies</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Makes approximately 3 dozen cookies</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">3/4 cup all-purpose flour<br />3/4 cup dark chocolate cocoa powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />3/4 cup unsalted butter, softened<br />1 cup granulated sugar<br />2 eggs<br />1 teaspoon vanilla<br />1 package dark chocolate chips<br />1 cup chopped, toasted walnuts or pecans, optional</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Add in vanilla and beat until well combined.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Whisk together the cocoa powder, baking soda, salt and flour. </span><span style="font-size: small;">Using low speed, add in the flour in batches and mix until just combined. Stir in the dark chocolate chips.</span></span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Chill dough for at least 15 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Drop by tablespoonfuls onto parchment-lined cookie sheets, spacing approximately 2 inches apart. Bake at 350 degrees for 10-12 minutes. </span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Allow to cool in the pan for 2-3 minutes before moving to a wire rack to cool completely.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Note: Not only will I add nuts, I am going to substitute premium chunked dark chocolate next time to get a most intense dark chocolate flavor. What do you think?</span></div>
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Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com1tag:blogger.com,1999:blog-1549040449648498695.post-81643518976996320612013-10-02T05:00:00.000-05:002013-10-02T05:00:12.466-05:00White Chocolate Macadamia Nut Ice Box Pie<p><a href="http://lh5.ggpht.com/-OVX9Ezs8bQM/Uki5PEZIhDI/AAAAAAAAHOY/jU4vGlOyW_Q/s1600-h/white-chocolate-macadamia-nut-ice-bo%25255B2%25255D.jpg"><img title="white chocolate macadamia nut ice box pie diningwithdeb" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="white chocolate macadamia nut ice box pie diningwithdeb" src="http://lh6.ggpht.com/-KTarJavXhjI/Uki5PvbDhLI/AAAAAAAAHOc/beRLkqKRF38/white-chocolate-macadamia-nut-ice-bo%25255B1%25255D.jpg?imgmax=800" width="640" height="421"></a></p> <p align="justify"><font size="3"><br>Have you entered the giveaway for two tickets to the <a href="http://diningwithdebbie.blogspot.com/2013/09/its-halloween-spooktacular-aso-giveaway.html">Arkansas Symphony Halloween Spooktacular</a>? Go do that right now then come back and indulge in this amazing pie.<br></font></p> <p align="justify"><font size="3">So what do you do when you overcook a sheet of white chocolate chip macadamia nut cookies so that they are still yummy but a little on the (harumph) crispy side? I didn’t say burned. I would call them “delightfully extra crunchy” instead and turn them into the crust for this BEYOND decadent pie.</font></p> <p align="justify"><font size="3">Well, of course. What else would you have done? That’s what I thought.</font></p> <p align="justify"><font size="3">This truly was a pie that made itself in the sense that I decided what was going to go in it as I prepared it. Do you ever do that? Sometimes that works; sometimes, well… Fortunately, this was one time that it really, really worked.</font></p> <p align="justify"><font size="3">It worked so well as a matter of fact that once it was sampled for quality, I hauled it off to some of my former teacher buddies. It HAD to get out of my house. Immediately. </font></p> <p align="justify"><font size="3">But this is what I would call a “special occasion” pie. It is time consuming because of the stages of freezing that it must go through, and it is definitely a diet buster. My theory is this: occasionally both of those things are meant to be. Life needs special occasions, and it definitely needs diet busters. That’s easily evidenced by the needle on my scale. </font></p> <p align="justify"><font size="3">Trust me. Make this pie. Your family and friends will love you. You will love me. We’ll all be so happy.</font></p> <p align="justify"><font size="3">Oh, and no there are no misprints with the amount of whipped cream.</font></p> <p align="justify"><font size="3"></font> </p> <p align="center"><font size="3">White Chocolate Macadamia Nut Pie</font></p> <p align="left"><font size="3">1 9-inch deep dish or 1-10 inch white chocolate chip cookie crust (graham cracker or chocolate cookie crust may be substituted)</font></p> <p align="left"><font size="3">Crust:<br>1 3/4 cup finely crushed white chocolate chip macadamia nut cookie crumbs <br></font><font size="3">5 Tablespoons unsalted butter, melted<br>1 jar dark chocolate ice cream topping<br><br>Pulse cookies in a food processor until you have approximately 1 3/4 – 2 cups of fine crumbs<br>White processor is running, slowly add in melted butter until combined. Press crumb mixture into the pie plate and bake at 350 degrees for 10-12 minutes until golden.</font></p> <p align="left"><font size="3">Spread the hot pie crust with a thin layer of the dark chocolate ice cream topping, approximately 1/4 cup. Cool </font><font size="3">completely on a wire rack before filling.</p></font> <p align="left"><font size="3">Filling:<br>7 ounces premium white baking chocolate, chopped<br>1/2 cup heavy cream<br></font><font size="3">10 ounces cream cheese, softened<br>1/3 cup granulated sugar<br>1/2 teaspoon orange or raspberry extract<br>1 cup heavy cream whipped to soft peaks<br>1/2 teaspoon orange zest, grated fine<br>1 1/2 cups heavy cream<br>1/3 cup sifted powdered sugar<br>4 ounces chopped toasted macadamia nuts, divided<br>1 pint fresh raspberries, if desired<br>Additional dark chocolate topping, if desired</font></p> <p align="justify"><font size="3">Heat 1/2 cup heavy cream to a simmer. Add in the chopped white chocolate and still until it is melted. Set aside to cool to room temperature.</font></p> <p align="justify"><font size="3">Beat the cream cheese, sugar, and extract until smooth, scraping down the sides frequently. Stir in the orange zest and the melted white chocolate mixture. Fold in 1 cup whipped heavy cream and 2 ounces of the toasted, chopped macadamia nuts. </font></p> <p align="justify"><font size="3">Spread evenly into the pre-baked pie shell. Freeze until frozen solid (overnight is best).</font></p> <p align="justify"><font size="3">To finish:</font></p> <p align="justify"><font size="3">Beat the 1 1/2 cups heavy cream until soft peaks form. Gradually add in the sifted powdered sugar until the cream has formed stiff peaks. Do not overbeat or you will have sweet cream butter.</font></p> <p align="justify"><font size="3">Remove the frozen pie and spread with the whipped cream. Freeze until firm.</font></p> <p align="justify"><font size="3">Warm 2 Tablespoons of the dark chocolate ice cream topping and drizzle over the frozen pie. </font><font size="3">Garnish with the remaining macadamia nuts and raspberries. </font></p> <p align="justify"><font size="3">Return to the freezer. Approximately 15 minutes before serving, remove the pie from the freezer. Use a warmed, sharp knife to cut each slice, cleaning the blade between each cut.</font></p> <p align="justify"><font size="3">Store the remaining pie in the freezer. (Yeah, right!)<br><br>Adapted from Food.com, FoodNetwork.com (Paula Deen) and Pillsbury.com</font></p> <p align="justify"><font size="3"></font></p> Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com1tag:blogger.com,1999:blog-1549040449648498695.post-72870439009472565672013-09-29T10:17:00.000-05:002013-09-29T10:21:34.791-05:00It’s a Halloween Spooktacular ASO Giveaway<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:4px 0px 4px 0px;"><iframe src="http://www.facebook.com/widgets/like.php?href=http://diningwithdebbie.blogspot.com/2013/09/its-halloween-spooktacular-aso-giveaway.html" scrolling="no" frameborder="0" style="border:none; width:450px; height:80px"></iframe></div><p> </p> <p><a href="http://lh4.ggpht.com/-xrgPUzazWhE/UkhEqt41cNI/AAAAAAAAHNw/Te9if7f5IWs/s1600-h/halloween_magic%252520%25255B3%25255D.gif"><img title="halloween_magic%20" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="halloween_magic%20" src="http://lh5.ggpht.com/-chQHr3AoGzc/UkhEq12NouI/AAAAAAAAHN4/dAcLA-hJnxY/halloween_magic%252520_thumb%25255B1%25255D.gif?imgmax=800" width="640" height="365"></a></p> <p align="justify"><font size="3">On October 12 and 13 the <a href="www.ArkansasSymphony.org">Arkansas Symphony Orchestra</a> will present the first of it’s Acxiom Pops Live! Series – Halloween Spectacular sponsored by Arkansas Blue Cross and Blue Shield at Robinson Center Music Hall in Little Rock, and I have two tickets to giveaway to one of my readers. These are our center orchestra personal seats for the October 12, 8 p.m. presentation. I have not been compensated by anyone for them, and I am very pleased to be able to offer them to you.<br></p></font> <p align="justify"><font size="3">We have been regular subscribers to the Pops Live! series for several years and have benefitted from many wonderfully entertaining performances. Unfortunately, we have prior commitments for the October 12 performance and cannot attend. Our loss is your gain.<br></p></font> <p align="justify"><font size="3">If you really want to get in the spirit of the evening,you are encouraged to dress in your ”Halloweenery” like the members of the orchestra will be doing. I’m not sure what kind of “tricks” they will be doing, but you’ll be sure to be “treated” by familiar favorites, featuring classics from Wagner, Blerlioz and Liszt to movie music from Williams and Elfman.</font></p> <p align="justify"><br><font size="3">It’s really simple to enter. Just leave me a comment with your favorite song from the program listing. Winners will be selected at random on October 5 and announced on October 6 in time for the tickets to be mailed. </font><font size="3">Sounds like a “spooktacular” deal to me!<br></p></font> <p><font size="3"><a href="http://lh4.ggpht.com/-dfUaggc-QpI/UkhEr01oZ4I/AAAAAAAAHOA/mWLR1Y15q18/s1600-h/aso%252520halloween%252520spooktacular%25255B4%25255D.jpg"><img title="aso halloween spooktacular" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="aso halloween spooktacular" src="http://lh5.ggpht.com/-lu0wiDS6Dhw/UkhEsA7MecI/AAAAAAAAHOI/uLpTIzjEUGQ/aso%252520halloween%252520spooktacular_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="427"></a></p></font> <p align="center"><b><font size="3">Program<br></font></b> <p><font size="3">RAY PARKER, JR./B. Holcombe<i>—</i><b><i>Ghostbusters </i></b></font> <p><font size="3">JOHN WILLIAMS<i>—</i><b><i>Superman March </i></b></font> <p><font size="3">DANIEL ELFMAN<i>—</i><b><i>Edward Scissorhands: Main Title </i></b></font> <p><font size="3">MODEST MUSSORGSKY—<b><i>Night on Bald Mountain </i></b></font> <p><font size="3">JOHN WILLIAMS—<b><i>Jaws: Main Title and First Victim</i></b></font> <p><font size="3">MARK SNOW—<b><i>X-Files: Main Title</i></b></font> <p><font size="3">RICHARD WAGNER—<b><i>Ride of the Valkyries</i></b></font> <p><b><font size="3">INTERMISSION</font></b> <p><font size="3">MICHAEL JACKSON/B. Holcombe—<b><i>Thriller</i></b></font> <p><font size="3">KLAUS BADELT/T. Ricketts—<b><i>Pirates of the Caribbean</i></b></font> <p><font size="3">JOHN WILLIAMS—<i> </i><b><i>Harry Potter and the Sorcerer’s Stone:</i></b></font> <p><font size="3">· <i>Movement I (Hedwig’s Theme)</i></font> <p><font size="3">· <i>Movement IV (Harry’s Wondrous World)</i></font> <p><font size="3"><b><i>Carl Anthony</i></b><i>, Celeste</i></font> <p><font size="3">DANIEL ELFMAN—<b><i>Music from Spider Man</i></b></font> <p><font size="3">JOHN WILLIAMS—<b><i>Star Wars: Main Title</i></b></font> Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com5tag:blogger.com,1999:blog-1549040449648498695.post-69859727852142667522013-09-28T05:00:00.000-05:002013-09-28T22:56:46.878-05:00Peanut Butter and Jelly Crumble Bars, an Allergic Reaction and a Giveaway<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Have you heard? There’s going to be a giveaway. Guess you’ll have to come back tomorrow to find out more about that.</span><br />
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<span style="font-size: small;"><a href="http://lh6.ggpht.com/-gfoo9aGyfjY/UkW7cAvY_CI/AAAAAAAAHNY/40IWz5GMpb4/s1600-h/peanut%252520butter%252520jelly%252520crumble%252520bars%2525202%252520diningwithdeb.jpg"><img alt="peanut butter jelly crumble bars 2 diningwithdeb" border="0" height="456" src="http://lh4.ggpht.com/-AomkDnoi4ng/UkThSIlvGiI/AAAAAAAAHNc/WpJGiFKxrh8/peanut%252520butter%252520jelly%252520crumble%252520bars%2525202%252520diningwithdeb_thumb.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanut butter jelly crumble bars 2 diningwithdeb" width="640" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br />Okay. I admit it. I <strike>like</strike> love peanut butter. The crunchier, the better for me. At times, it’s my breakfast or my lunch or my dinner. It may even show up in an afternoon pick-me-up snack. One of my all-time favorite late night treats is extra crunchy on Ritz with homemade strawberry freezer jam. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">But I know that not everyone does…or can. Our Perfect Boy is allergic to peanuts (a legume) and tree nuts (pecans, walnuts, almonds, etc.). He’s learned to handle it well as has his sister who is not allergic. There are no nuts, peanuts or otherwise, in his house, and when he is here, mine are packed away as well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">He was 18 months old and with me when he had his first reaction. Not thinking, I let him lick some peanut butter off the end of my finger as I was fixing a snack. It was immediate and it was scary. He didn’t like the taste or texture – who knows? His eyes began to water and redden. Realizing what was happening, I gave him a dose of ™Benadryl and called his parents. Fortunately, very fortunately, he did not go into respiratory distress.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I cried. He didn’t.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">We stocked our homes and cars with ™ Epi-pens and began to very carefully read the labels of everything. It was a real revelation for me. </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">During these past seven years labeling on food products, menus, etc. has improved, but it still has a way to go. Food processing plants, in my opinion, must get to the point where they discontinue processing foods in the same locations as they process peanuts and nuts. For some with allergic reactions to these, this is a life and death action.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I once had a student whose peanut allergy was so severe, we sanitized every desk he sat in and those around him before he came into the classroom. He had a separate table in the cafeteria and only those students who were certified peanut free were permitted to sit there. While being in the same room with nuts or peanuts does not seem to trigger a reaction in Perfect Boy, we avoid taking that risk whenever we can. His school doesn’t permit peanuts (among other well-known food allergens), not just because of him, but because of several others as well. In fact, more and more, schools are not permitting certain foodstuffs within their buildings.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">You know, I just don’t remember being aware of these problems growing up. What has changed that intensifies the problem? Today we are dealing with lactose intolerance, gluten intolerance, and a whole host of others. How about you? Do you have food allergies in your family? How do you handle those?</span></div>
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<span style="font-size: small;"><br /></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Here is a valuable tool that serves me well: </span><a href="http://www.foodallergy.org/document.doc?id=133"><span style="font-family: Arial, Helvetica, sans-serif;">Guide to Reading Food Labels</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">While any food can cause an allergic reaction, 90% of most are due to:</span><br />
<ul><span style="font-family: Arial, Helvetica, sans-serif;"> </span>
<li><a href="http://www.foodallergy.org/allergens/peanut-allergy"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Peanut</span></a><span style="font-family: Arial, Helvetica, sans-serif;">s </span>
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<li><a href="http://www.foodallergy.org/allergens/tree-nut-allergy"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Tree nuts</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span>
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<li><a href="http://www.foodallergy.org/allergens/milk-allergy"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Milk</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span>
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<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><a href="http://www.foodallergy.org/allergens/egg-allergy">Eggs</a></span><span style="font-size: small;"></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span>
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<li><a href="http://www.foodallergy.org/allergens/wheat-allergy"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Wheat</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span>
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<li><a href="http://www.foodallergy.org/allergens/soy-allergy"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Soy</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span>
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<li><a href="http://www.foodallergy.org/allergens/fish-allergy"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Fish</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span>
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<li><a href="http://www.foodallergy.org/allergens/shellfish-allergy"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Shellfish</span></a></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Source: </span><a href="http://www.blogger.com/"><span style="font-family: Arial, Helvetica, sans-serif;"><span id="goog_903697235"></span>FARE</span><span style="font-family: Arial, Helvetica, sans-serif;">)<span id="goog_903697236"></span></span></a><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I found this article on the <a href="http://www.babble.com/body-mind/the-real-cost-of-food-allergies/" rel="nofollow">High Cost of Food Allergies</a> to be very thought provoking. There are some strong points made and, unfortunately, I find many of them to be true. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">So while I will carefully read those labels and have an ™Epi-pen available for Perfect Boy, I will continue to enjoy my peanut butter whenever he’s not around. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Peanut Butter and Jelly Crumble Bars</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Makes 16 bars (12 larger) </span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">6 Tablespoons unsalted butter, softened<br />6 Tablespoons crunchy peanut butter (creamy is fine)<br />*1/2 cup packed dark brown sugar<br />1 large egg<br />1 1/2 cups all-purpose flour<br />1/2 teaspoon salt<br />1/2 cup jelly or jam**<br />1/2 cup finely chopped roasted peanuts (optional)<br /><br />Preheat oven to 350 degrees<br /><br />Line a 9-inch square baking pan with foil in two overlapping strips.(</span><a href="http://diningwithdebbie.blogspot.com/2013/07/blackberry-oat-bars.html"><span style="font-family: Arial, Helvetica, sans-serif;">See Blackberry Oat Bars</span></a><span style="font-family: Arial, Helvetica, sans-serif;">) Spray with nonstick spray.</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cream peanut butter, butter and dark brown sugar at medium speed with an electric mixer. Add egg and cream well.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Sift together flour and salt. Add flour in three parts creaming well after each addition. Mixture should resemble coarse crumbs.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Press all but 1 cup of the peanut butter mixture into the bottom of the pan. Spread jelly or jam evenly over the top. Crumble the reserved peanut butter batter over the top of the jelly layer. Sprinkle with the chopped peanuts if desired pressing lightly into the top layer</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Bake 30-35 minutes until the top is lightly golden. Cool completely before removing from the pan using the foil handles. Cut into bars and store in an airtight container.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">These are not especially sweet and make good lunch box treats unless, of course, peanuts are prohibited at your school or workplace.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">* Soy butter works fine for those with peanut/tree nut allergies. I have not made these with almond butter, but I plan to give that a try as well.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">**The original recipe called for grape jelly – not a fan really. We like these with raspberry, strawberry and blackberry jelly or jam. Actually, I prefer jam for the added texture it brings. Whatever flavor you like would work just fine. Well, not sure about hot pepper jelly!</span><br />
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<em><span style="font-family: Arial;">Adapted from The Best of Gourmet 2004.</span></em><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">And that giveaway? Remember to come back tomorrow to check on that. Are you following me on </span><a href="https://twitter.com/diningwithdeb"><span style="font-family: Arial, Helvetica, sans-serif;">Twitter</span></a><span style="font-family: Arial, Helvetica, sans-serif;">? Thanks!</span></span>Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com3tag:blogger.com,1999:blog-1549040449648498695.post-30079421994194691012013-09-26T05:00:00.000-05:002013-09-27T16:09:20.358-05:00Hubbard Squash Salsa<span style="font-size: small;"><a href="http://lh6.ggpht.com/-1lSZZQW7uFg/Uj-kwwBbtFI/AAAAAAAAHMo/f2myWNQaT04/s1600-h/hubbard%252520squash%252520salsa%25255B5%25255D.jpg"><img alt="hubbard squash salsa" border="0" height="456" src="http://lh5.ggpht.com/-Nveo2eI98Ww/Uj-kxQsUD2I/AAAAAAAAHMw/6jYFSEX1lBo/hubbard%252520squash%252520salsa_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="hubbard squash salsa" width="640" /></a></span><br />
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<span style="font-size: small;"><br /><span style="font-family: Arial, Helvetica, sans-serif;">We are really enjoying this fantastically beautiful weather we’ve been having around here lately. I just love having the windows open so we can enjoy the crisp air both day and night. Just this morning, I had to reach down for the comforter. But I know there are some warmer days to come so I’ll hold off on the winter blankets for the time being. </span></span></div>
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<span style="font-size: small;"><br /><span style="font-family: Arial, Helvetica, sans-serif;">I’ve noticed that the remaining produce in the farmers market is changing as well. Autumn fruits and vegetables made their way to our market this week. The winter greens are sprouting in the garden – turnips, beets, collards and kale. I’m probably harvesting the last of the okra this week and will probably be picking those Arkansas soybeans that I planted for edamame from the seeds I received at </span><a href="http://diningwithdebbie.blogspot.com/2013/06/bean2blog2013-part-iithe-garden-and.html"><span style="font-family: Arial, Helvetica, sans-serif;">Bean 2 Blog</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> last spring at </span><a href="http://diningwithdebbie.blogspot.com/2013/04/girls-on-farm.html"><span style="font-family: Arial, Helvetica, sans-serif;">P. Allen Smith’s Moss Mountain Farm</span></a><span style="font-family: Arial, Helvetica, sans-serif;">. (I was there again this weekend, but that’s a story soon to come.)</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">My winter squashes did not fare so well. They showed great promise early on but faltered toward the end of August. I finally gave up on any hopes of survivors last week and yanked the vines. Hiding away aetnd biding their time in the compost pile are three tennis ball sized melons or squashes --- can’t tell which yet – that were a surprise discovery today. Mother Nature has such a sense of humor.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Hubbard squash. Green olives. Pine nuts. Bell Peppers. Those seem like strange bedfellows, don’t they? Any yet those flavors blend so well in this salsa that I especially like over pork chops or pork tenderloin. There’s just something about pork and Hubbard squash that says autumn to me.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Hubbard Squash Salsa</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 red bell pepper, seeded and diced<br />1 yellow bell pepper, seeded and diced<br />2 cups cubed Hubbard squash*<br />3-4 Tablespoons fresh oregano leaves<br />1/2 – 1 teaspoon garlic powder (to taste)<br />3 Tablespoons toasted pine nuts<br />1/4 cups sliced green olives<br />4-6 Tablespoons olive oil<br />Salt and pepper to taste<br />Balsamic vinegar</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Preheat an oven to 400 degrees.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Toss the bell peppers with the squash and half of the oregano leaves. Season with salt, pepper and garlic powder. Roast in a shallow pan until the vegetables are tender, approximately 15 minutes. Cool.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Toss the pine nuts sliced green olives with the cooled squash mixture. Stir in the remaining oregano leaves.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Splash with enough balsamic vinegar to give the salsa a sharp taste, approximately 1/4 cup. If you think it needs a more pronounced taste, add more balsamic.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Serve at room temperature over chicken or pork. (It also makes a tasty side dish.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">This can be made ahead of time and brought to room temperature before serving.</span></div>
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<span style="font-family: Arial;">*Have you seen the prepackaged Hubbard squash available in the produce aisle? Since there are only two of us on most days, this has become a favorite for me.</span></div>
<span style="font-size: small;"></span><br />Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com2tag:blogger.com,1999:blog-1549040449648498695.post-23154518973246143192013-09-24T05:00:00.000-05:002013-09-29T19:55:52.207-05:00Honey-Balsamic Figs with Goat Cheese Salad<span style="font-size: small;"></span><br />
<span style="font-size: small;"><a href="http://lh5.ggpht.com/-5Osjl4k8lqc/Uj-YDcnQL-I/AAAAAAAAHMQ/tRP2AzRzJnY/s1600-h/fig%252520honey%252520balsamic%252520goat%252520cheese%252520salad%252520diningwithdeb%25255B5%25255D.jpg"><img alt="fig honey balsamic goat cheese salad diningwithdeb" border="0" height="459" src="http://lh4.ggpht.com/-RNEHAO39xfg/Uj-YD9HpGgI/AAAAAAAAHMY/nim18op6bOo/fig%252520honey%252520balsamic%252520goat%252520cheese%252520salad%252520diningwithdeb_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="fig honey balsamic goat cheese salad diningwithdeb" width="640" /></a></span><br />
<span style="font-size: small;"><br /><span style="font-family: Arial, Helvetica, sans-serif;">When figs are in season, I look for ways that I can incorporate them into our meals in ways that Hubby will tolerate. He’s not a fig fan which is unfortunate for me since I am. You mention figs, and he immediately thinks of those cookies whose initials are F.N. No thanks. Nada. No way.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">There aren’t many things he won’t eat so I don’t really think of respecting dislike of figs as a problem. He really is easy to cook for, and I count my blessings for that. He reluctantly agreed to give this salad a try. Okay. I bribed him. Somewhat. Well actually, maybe a bunch.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Fortunately for me, the salad passed the test. And fortunately for him, well…I paid up anyway.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"> </span><br />
<span style="font-size: small;"><br /><span style="font-family: Arial, Helvetica, sans-serif;">While I hate to see summer waning, I also love welcoming the change of the season. It won’t be long before I’ll be dragging out the slow cooker and soup pot and stoking the logs in the fireplace. The term “comfort” will once again grace the menu. (I get tons of comfort from food whatever the season – go figure.)</span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">But before we stock up on pumpkin, allspice and cloves,and riffle through our cookbooks for Thanksgiving favorites, I‘ll share this couldn’t-be-easier salad with its blend of sweet tart and hope that you find it just as enjoyable as we did. It’s a delicious way to bid farewell to summer and welcome autumn home.</span></span><span style="font-size: small;"></span><br />
<span style="font-size: small;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Honey-Balsamic Figs with Goat Cheese Salad</span><br />
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<span style="font-size: small;"></span><span style="font-family: Arial, Helvetica, sans-serif;"> <span style="font-size: small;">6 servings</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">3/4 cup toasted pecans, chopped fine or walnuts plus some for garnish<br />1 8-ounce fresh goat cheese log<br />12 fresh figs <br />1/4 cup honey*</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 cup balsamic vinegar<br />9-10 cups fresh baby arugula and spinach mix (or other spring greens)<br />fresh berries (blueberries, strawberries, blackberries, raspberries)<br />dried cranberries, if desired<br />3 bacon slices, cooked until crisp, if desired<br />freshly ground black pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Place the salad plates in the refrigerator to chill.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Place the chopped nuts in a shallow dish; roll the goat cheese in the nuts until coated evenly. Refrigerate until firm then cut into one or two slices per serving (I prefer smaller slices – 2 per plate).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Combine the honey and vinegar in a small saucepan and reduce over medium heat until thickened. (This can also be done in the microwave in 30 second increments.) The mixture will continue to thicken as it cools. Set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cook the bacon slices until crisp, if using; crumble.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">From the stem end slice the figs into quarters being careful not to cut separate completely. Fan the slices.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Divide the salad greens evenly among the chilled salad plates. Arrange two figs per plate; add 1 or 2 goat cheese slices in the center of the salad plate. Garnish the salad with berries, dried cranberries and bacon crumbles.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Drizzle the honey-balsamic reduction over the salad greens. Season with freshly cracked black pepper.</span></div>
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<span style="font-family: Arial;"></span> </div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">*Note: to measure honey easily, spray your measuring device with a little nonstick spray before pouring in the honey. It will slide right out without a problem.</span><br />
<span style="font-size: small;"> </span>Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com2tag:blogger.com,1999:blog-1549040449648498695.post-74595062465827888082013-09-22T05:00:00.000-05:002013-09-29T19:55:12.462-05:00Southwestern Corn Pudding<div align="center">
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<a href="http://lh6.ggpht.com/-qkIFzy37Wf0/Ujt6FVY9SLI/AAAAAAAAHL4/bXFx8pqEnYk/s1600-h/southwestern%252520corn%252520pudding%252520dining%252520with%252520debbie%25255B5%25255D.jpg"><img alt="southwestern corn pudding dining with debbie" border="0" height="459" src="http://lh5.ggpht.com/-bYnxSGgrdEY/Ujt6GBBxAmI/AAAAAAAAHMA/eUdOq1ooBAQ/southwestern%252520corn%252520pudding%252520dining%252520with%252520debbie_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="southwestern corn pudding dining with debbie" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I’ve been making variations of this corn pudding at least as long as I have been married – soon to be 44 years. I know. I was just a baby. It must have been a preconception arranged marriage. You do believe that, don’t you?</span><br />
<br /><br /><span style="font-family: Arial, Helvetica, sans-serif;">You may not believe me about the arranged marriage idea, but you should believe me about the tastiness of this corn pudding. It’s just one of those dishes that everyone seems to really like and also seems to go so well with a multitude of main entrees.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This particular version is not exceptionally spicy. If you prefer it to be so, just add in another jalapeno and an extra dash of the ground chipotle. We prefer the additional perk of extra sharp Cheddar or a Pepper Jack, but you can add whatever flavor cheese you prefer.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Leftover grilled corn on the cob? Use it up in this dish. The grilled flavor adds another dimension to the pudding that we really enjoy.<br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I’d love to know what variations you might suggest or use when you make this for your family. I hope it becomes a favorite for you as well.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Southwestern Corn Pudding</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 6</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3 slightly beaten eggs<br />2 cups cooked whole kernel corn (fresh or frozen), drained<br />2 cups milk, scalded<br />1 Tablespoon butter<br />1/3 cup finely chopped onion<br />2 green onions, finely sliced<br />1 jalapeno, minced<br />1 1/2 cups finely grated sharp Cheddar, Pepper Jack or taco blend cheese (more if desired)<br />1 teaspoon Kosher salt<br />ground chipotle pepper, to taste (optional)<br />freshly cracked black pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Scald the milk in a large saucepan or microwavable bowl. Add the butter and allow to melt. Slowly whisk in the beaten eggs.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix together the corn, onion, green onion, jalapeno, cheese, salt, ground chipotle and cracked black pepper. Stir into the milk mixture.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour into a 2-quart casserole that has been sprayed with nonstick spray or buttered. Set the casserole dish into a shallow pan end fill to within one inch with hot water. Bake at 350 degrees for 45 minutes – 1 hour. A knife inserted midway between the center and the edge should come out clean.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Let stand at room temperature for 10 minutes before serving.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Adapted from Better Homes and Gardens New Cookbook, 1969</span></div>
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Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com1tag:blogger.com,1999:blog-1549040449648498695.post-58550376330873987542013-09-20T01:00:00.000-05:002013-09-27T16:13:15.251-05:00Oriental Salad with Ginger Vinaigrette<div align="center">
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<a href="http://lh6.ggpht.com/-A85O5kix_0I/UjpPA1CgkkI/AAAAAAAAHLg/ixArId2GyXs/s1600-h/oriental%252520salad%252520diningwithdebbie%25255B5%25255D.jpg"><img alt="oriental salad diningwithdebbie" border="0" height="459" src="http://lh3.ggpht.com/-K49ecD-6QXw/UjpPBrcuO-I/AAAAAAAAHLo/s5oAzoA8u_8/oriental%252520salad%252520diningwithdebbie_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="oriental salad diningwithdebbie" width="640" /></a> </div>
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<span style="font-size: small;">You have probably eaten or prepared that ramen noodle oriental salad that has circulated for years. I’ve certainly eaten my share of the stuff. I really only like it when it’s newly made and crunchy, however. Recently, I wanted something similar to that, but I needed to make it up ahead of time so I started playing around with this idea from produce queen Melissa. You have met Melissa, haven’t you?<br /></span></div>
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<span style="font-size: small;">No, I’m not receiving any compensation from them to mention their company. I just happen to like the freshness of their produce. Plus, they often have things that I cannot otherwise find in my local market. You may recall that I started with their fresh edamame years ago to create my edamame salad. Wish I had a nickel….<br /></span></div>
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<span style="font-size: small;">This is one easy dish that gets (perhaps) some new veggies in front of your family. The sweet, yet tanginess, of the vinaigrette is even kid friendly. If your children are old enough to help out by shredding, draining mixing, let them do that. I don’t think you can really start them too early. That’s what my grandmothers did for me and I’ve never been hesitant to tackle anything (well, I haven’t butchered a cow or a pig yet --- and I probably never will--- but I have wrung a chicken’s neck) in the kitchen.</span></div>
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<span style="font-size: small;">Oriental Salad with Ginger Vinaigrette</span></div>
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<span style="font-size: small;">Serves 4</span></div>
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<span style="font-size: small;">2 cups finely shredded Napa cabbage<br />1 cup finely shredded carrots<br />1 cup slivered snow peas<br />1 cup julienned daikon radish (substitute jicama if you are not a radish fan)<br />1/2 cup diced or julienned red or yellow bell pepper<br />1/2 cup thinly sliced celery<br />1 14-ounce can drained water-packed bamboo shoots<br />1/2 cup thinly sliced green onions, whites and green stems<br />1/2 cup roasted peanuts or soy nuts or toasted slivered almonds</span></div>
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<span style="font-size: small;">Vinaigrette:</span></div>
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<span style="font-size: small;">1 1/2 Tablespoons freshly grated ginger<br />1 1/2 Tablespoons sesame seed oil<br />1/4 cup soy sauce<br />3 Tablespoons rice vinegar (not rice wine vinegar)<br />1 1/2 Tablespoons granulated sugar<br />1 1/2 Tablespoons freshly squeezed lime juice<br />1/2 teaspoon finely minced garlic<br />1/4 teaspoon sea salt<br />1/8 teaspoon freshly ground black pepper</span></div>
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<span style="font-size: small;">Combine sesame oil, ginger, and garlic in a small saucepan over medium heat and stir for approximately two minutes. Remove from the heat and add in the remaining ingredients. Cool completely and pour into a glass jar with a lid or similar container with a tight lid. Refrigerate until ready to use. Shake well before using. The vinaigrette may be prepared several days ahead of time.</span></div>
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<span style="font-size: small;"><br />Combine all of the slaw ingredients except the nuts. Refrigerate until ready to serve. Just before serving, add in the nuts and the vinaigrette. Toss well and serve.</span></div>
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<span style="font-size: small;"><span style="font-size: xx-small;">Adapted from <a href="http://melissas.com/">Melissa’s.com.</a></span></span></div>
Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com1tag:blogger.com,1999:blog-1549040449648498695.post-18770087334838531282013-09-18T05:00:00.000-05:002013-09-27T16:13:45.498-05:00Red Velvet Cupcakes for #8<div class="wlWriterHeaderFooter" style="float: none; margin: 0px; padding: 4px 0px;">
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<span style="font-size: small;"><a href="http://lh4.ggpht.com/-qjXDFl2JAxo/UhtF5jsKTSI/AAAAAAAAHCk/EMdkIteG5eg/s1600-h/diningwithdeb%252520redvelvetcupcakes%25255B6%25255D.jpg"><img alt="diningwithdeb redvelvetcupcakes" border="0" height="502" src="http://lh4.ggpht.com/-AFJToKmdeFc/UhtF6X2rflI/AAAAAAAAHCs/Qkqzk-Mt8wE/diningwithdeb%252520redvelvetcupcakes_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="diningwithdeb redvelvetcupcakes" width="700" /></a></span></div>
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<span style="font-size: small;"><span style="font-size: small;"><br />Perfect Boy turned 8 years old this summer. I can hardly stand it. He’s such a sweet-natured, tender-hearted fellow that I just don’t won’t him to grow up so fast. As long as he’s still his “Nana’s little boy” those precious qualities stand a much better chance of not being tarnished. It breaks my heart to think that someone one day is going to do that. And I can’t stop it. I would if I could. You know I would.</span></span></div>
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<span style="font-size: small;">Grow up he must in spite of me. But he will do that with a gazillion prayers that his OoHoo (bet you haven’t heard that one before, have you?) and I will lift up for him. Daily. And often.</span></div>
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<span style="font-size: small;"><span style="font-size: small;"></span><br /></span></div>
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<span style="font-size: small;">Part of his birthday celebration was this weekend with a couple of his best buds. He wanted some time at the lake to play on the water toys and have a sleepover. Well, you just know that’s exactly what he got.</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Plus, and he was VERY specific about this, he wanted cupcakes. Not just any cupcakes. BIG cupcakes. Some vanilla because one buddy doesn’t like chocolate. Oh, and that buddy doesn’t like frosting either. So plain vanilla.</span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"> </span></span> <br />
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<span style="font-size: small;">But some of the vanilla needed frosting. Milk chocolate frosting to be exact. Some with sprinkles. No. Not. Sprinkles. Sprinkles are for cookies and (OMG)…girls! Nope. Put some gummies on some; put M & M’s on some. Leave some with just plain frosting.</span></div>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">I’m quoting “orders” here in case you are wondering</span>.</span><br /><br /> </span></div>
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<span style="font-size: small;"><span style="font-size: small;">He also “suggested” that some of the cupcakes needed to be chocolate. Some plain. Some frosted. With “that white, cream cheese frosting that I like.” No sprinkles on those either, please. (He does say please and thank you lots.) Wait. Change that. “Nana, do you know how to make red velvet cake? Cause I really like red velvet cake.” </span></span></div>
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<a href="http://lh4.ggpht.com/-B_8kCvIhty0/UjorDz0KcTI/AAAAAAAAHLI/N8uJGwYYlEI/s1600-h/birthday%252520cupcake%252520collage%252520red%252520velvet%252520diningwithdebbie%25255B5%25255D.jpg"><span style="font-size: small;"><img alt="birthday cupcake collage red velvet diningwithdebbie" border="0" height="456" src="http://lh3.ggpht.com/-YCN7YKZX_wU/UjorElJq5mI/AAAAAAAAHLQ/kzWbaNkLQkU/birthday%252520cupcake%252520collage%252520red%252520velvet%252520diningwithdebbie_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="birthday cupcake collage red velvet diningwithdebbie" width="640" /></span></a><br />
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<span style="font-size: small;"><span style="font-size: small;">Who knew? And, of course, you know what I said.</span></span><span style="font-size: small;"> </span> </div>
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<span style="font-size: small;"><span style="font-size: small;">So, if you’re in the need for some delicious red velvet cupcakes for a special little one of your own, here’s the recipe that Perfect Boy’s Nana used to make the biggest ones EVER for his #8 birthday. Just because he asked.</span></span><span style="font-size: small;"><br /> </span></div>
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<span style="font-size: small;"><span style="font-size: small;">And I’ll do it again for #9 if he asks, but I won’t like it. That he’s getting so big that is. Because I will always want him to be sweetest, most precious little guy that God ever created. And since He did, I’ll pray that He keeps him that way. Daily. And often.</span></span></div>
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<span style="font-size: small;"><span style="font-size: small;"></span><br /></span></div>
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<span style="font-size: small;">Red Velvet Cupcakes</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;"><span style="font-size: small;">Makes 6 very large ,12 large or 24 standard cupcakes</span></span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3/4 cup unsalted butter, at room temperature </span></span><span style="font-size: small;"><span style="font-size: small;">3/4 cup vegetable oil </span><span style="font-size: small;">3 large eggs </span><span style="font-size: small;">2 cups granulated sugar </span><span style="font-size: small;">1 cup buttermilk </span><span style="font-size: small;">1 teaspoon vanilla extract </span><span style="font-size: small;">1 Tablespoon LorAnn Professional Kitchen red velvet bakery emulsion* </span><span style="font-size: small;">3 Tablespoons unsweetened cocoa or dark cocoa powder </span><span style="font-size: small;">2 3/4 cup all-purpose flour </span><span style="font-size: small;">1 teaspoon salt </span><span style="font-size: small;">1 teaspoon baking soda </span><span style="font-size: small;"><span style="font-size: small;">1 teaspoon white or apple cider vinegar</span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;">Sift together flour, salt, and cocoa powder. Set aside.</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">Line large cupcake muffin tins with extra large paper liners. I found mine at Hobby Lobby along with the red velvet bakery emulsion. </span></span><br />
<span style="font-size: small;"><span style="font-size: small;">Cream butter until light and fluffy. Add in oil; mix well. Add in eggs one at a time beating well after each additions. Add in sugar. Mix well. Stir in the red velvet bakery emulsion</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">Stir together the buttermilk, vinegar and baking soda. The mixture will bubble.</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">Alternately, add the buttermilk mixture and the flour mixture to the butter mixture beginning and ending with the flour. Beat at low speed until blended well. </span></span><br />
<span style="font-size: small;"><span style="font-size: small;">Bake 20 – 30 minutes (longer for extra large cupcakes) or until a toothpick inserted in the center comes out clean.</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">Cool in the pan for 10 minutes on a wire cake rack. Remove from the pan and finish cooling on the wire rack.</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">Frost with traditional cream cheese frosting, if desired. </span></span><br />
<span style="font-size: small;"> <span style="font-size: small;"><span style="font-size: small;">*Available at Hobby Lobby, specialty bakery suppliers or Amazon. I like this product because it does not leave any after taste as red food coloring often does.</span></span><br />
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<span style="font-size: small;"><span style="font-size: small;">1 pound cream cheese, at room temperature </span></span><span style="font-size: small;"><span style="font-size: small;">1 cup unsalted butter, at room temperature </span><span style="font-size: small;">2 teaspoons vanilla extract (clear, if possible) </span><span style="font-size: small;"><span style="font-size: small;">4 cups sifted powdered sugar (may need more depending upon desired consistency)</span></span></span></div>
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<span style="font-size: small;"><span style="font-size: small;">Beat the cream cheese, butter and vanilla together until smooth. Add the powdered sugar a cup at a time on low speed, beating well after each addition. Increase the speed to high and beat until light and fluffy.</span></span></div>
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<span style="font-size: small;"><span style="font-size: small;">Allow to air dry 2-3 hours before storing in an airtight container.</span></span></div>
<span style="font-size: small;"><span style="font-size: small;">Remember. No sprinkles. Unless you’re a girl, that is.</span></span><br />
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Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com1tag:blogger.com,1999:blog-1549040449648498695.post-27551573660734111982013-09-15T05:00:00.000-05:002013-09-15T14:18:16.054-05:00Botanical Garden of the Ozarks–Chefs in the Garden<br>
<a href="http://lh3.ggpht.com/-WZezXHPbK9s/UjTn3DHuPbI/AAAAAAAAHGU/Ts6ONU857po/s1600-h/chefs%252520collage2a%25255B5%25255D.jpg"><img alt="�dininge" border="0" height="456" src="http://lh4.ggpht.com/-HrkWDosRLqo/UjTn379gBpI/AAAAAAAAHGc/Shj3hAUEZ1w/chefs%252520collage2a_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="�dininge" width="640"></a><br>
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<span style="font-size: xx-small;">Disclosure: I was an invited guest of Botanical Garden of the Ozarks for their fundraiser, Chefs in the Garden. All reviews and opinions are my own.</span></div>
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<span style="font-size: small;"><br><span style="font-family: Arial, Helvetica, sans-serif;">I love a pretty garden. I love a summer night. And you know how much I love good food. Well, I got to experience all of those this week when Hubby and I were guests of </span><a href="http://www.blogger.com/www.bgo.org"><span style="font-family: Arial, Helvetica, sans-serif;">The Botanical Garden of the Ozarks</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> in Fayetteville, Arkansas. It was a perfect summer into fall night for fun, friends and food.</span><br>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">We have been fans, albeit infrequent visitors, </span><a href="http://bgozarks.org/learn/about-us/"><span style="font-family: Arial, Helvetica, sans-serif;">of BGO</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> since it opened a few years ago. Our membership in its sister garden, </span><a href="http://diningwithdebbie.blogspot.com/2009/05/garden-for-whole-world.html"><span style="font-family: Arial, Helvetica, sans-serif;">Garvan Woodland Gardens,</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> allows us privileges and access at both of these beautifully serene, yet vibrant, havens. I especially love being in its unique butterfly garden and hanging out by the chicken coop --- yep, there is one on the grounds. Love that!</span></span><br>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Chefs in the Garden is a fundraising effort that is held each year to benefit </span><a href="http://www.blogger.com/www.bgo.org"><span style="font-family: Arial, Helvetica, sans-serif;">BGO.</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> It is widely supported by area restaurants, foodies and area residents. There were a multitude of commercial sponsors as well: </span><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://ppoberio.com/" rel="nofollow">Fillippo Olive Oil</a>,</span><span style="font-family: Arial, Helvetica, sans-serif;"> <a href="http://coca-cola.com/" rel="nofollow">Coca-Cola,</a> <a href="http://party-intents.com/" rel="nofollow">Intents Party Rentals</a>, <a href="http://ers.com/" rel="nofollow">Glazer’s,</a> <a href="https://www.metbank.com/" rel="nofollow">Metropolitan National Bank,</a> and <a href="http://www.pigmint.com/" rel="nofollow">Pigmint </a>(don’t you just love that name?). Media sponsors included: <a href="http://www.citiscapes.com/" rel="nofollow">CitiScapes Magazine,</a> AY Magazine, <a href="http://celebratearkansas.com/" rel="nofollow">Celebrate Arkansas Magazine,</a> 3W Magazine (whew!), and radio stations: <a href="http://www.newstalk1030.com/" rel="nofollow">KFAY-AM,</a> <a href="http://www.power1057.com/" rel="nofollow">Power 105.7</a>, <a href="http://www.iheart.com/#/live/US-94-5561/" rel="nofollow">US 94</a>, and <a href="http://www.warmnwa.com/" rel="nofollow">WARM 94.9</a>. As with many civic and community organizations, <a href="http://www.bgo.org/" rel="nofollow">BGO</a> values this widespread support from its commercial sponsors. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I’m getting to the food, I promise. You just know that I don’t go anywhere without running into old and new friends…and, in the case of this evening, family.</span></span></div>
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<span style="font-size: small;"><a href="http://lh5.ggpht.com/-vCpUAJCXR78/UjTn4w_BLwI/AAAAAAAAHGk/MbFsIQc7VXA/s1600-h/bgo%252520betty%252520and%252520friends%252520diningwithdebbie%25255B5%25255D.jpg"><img alt="bgo betty and friends diningwithdebbie" border="0" height="456" src="http://lh5.ggpht.com/-eE1Bi2OFlH0/UjTn5hFaO3I/AAAAAAAAHGs/qABZbv_0HNM/bgo%252520betty%252520and%252520friends%252520diningwithdebbie_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="bgo betty and friends diningwithdebbie" width="640"></a></span></div>
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<span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">The Southern belle on the far right is our cousin, Betty. She and her family have been residents in the area for close to fifty years. The cutie in the center is the ladies’ man of the evening. He was also my pockets and pack mule.</span></span> </div>
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<span style="font-size: small;"><a href="http://lh4.ggpht.com/-wwNyUTJ3INI/UjTn6610ogI/AAAAAAAAHG0/yC4fOM79bCw/s1600-h/bgo%252520angie%252520and%252520amanda%252520diningwithdeb%25255B5%25255D.jpg"><img alt="bgo angie and amanda diningwithdeb" border="0" height="459" src="http://lh5.ggpht.com/-bGAJaQgUxP0/UjTn7akHouI/AAAAAAAAHG8/uIsJi5rtyh0/bgo%252520angie%252520and%252520amanda%252520diningwithdeb_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="bgo angie and amanda diningwithdeb" width="640"></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Me with my #ARWB bud and friend, </span><a href="http://www.agrowingseason.co/"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Angie</span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">, Development and Technology Coordinator at </span><a href="http://www.blogger.com/www.bgo.org"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">BCG</span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">, and Amanda of </span><a href="http://edibleozarkansas.com/"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Edible Ozarkansas</span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"> (I’m so excited to tell you about that soon).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">You<strong> </strong>may think that I never cook with the way I get around to researching and visiting restaurants as often as I do, but I really do. Lots. I love to cook actually. However, I definitely believe in supporting our local food establishments as well. We call those Hubby’s Night to Cook at our house. He does a mighty fine job of it, too. Some of my favorites in NWA were represented at Chefs in the Garden.</span></div>
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<a href="http://lh3.ggpht.com/-5BCGW3sL0IA/UjTn7_Mn2RI/AAAAAAAAHHE/rVEMdMvcFks/s1600-h/bgo%252520fountain2%252520diningwithdeb%25255B9%25255D.jpg"><img alt="bgo fountain2 diningwithdeb" border="0" height="459" src="http://lh6.ggpht.com/-3hch8bsVpMU/UjTn8RDwwuI/AAAAAAAAHHM/scWBawlq8aM/bgo%252520fountain2%252520diningwithdeb_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="bgo fountain2 diningwithdeb" width="640"></a></div>
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<span style="font-size: small;"><a href="http://meridiennebentonville.com/" rel="nofollow"><span style="font-family: Arial, Helvetica, sans-serif;">Meridienne Dessert Salon</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> (Bentonville) with Chef Jonathan Morrow– don’t let the name fool you. They have amazing savory dishes as well (check their website for meal times), but I can honestly say that I don’t think I have ever seen desserts prepared more deliciously or elegantly. For this event they featured a savory crepe torte with pork confit, shallot jam and apple compote and miniature quiches with local chevre, caramelized onions with balsamic gastrique.</span> </span><br>
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<a href="http://lh3.ggpht.com/-3DMck4LMQWc/UjTn9ZOZDsI/AAAAAAAAHHU/zPeuCiJNH0M/s1600-h/bgo%252520meridienne%252520dessert%252520diningwithdeb%25255B5%25255D.jpg"><img alt="bgo meridienne dessert diningwithdeb" border="0" height="459" src="http://lh4.ggpht.com/-G0JaLlr3sEI/UjTn9tG1RiI/AAAAAAAAHHc/Jcfi5ij33Fo/bgo%252520meridienne%252520dessert%252520diningwithdeb_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="bgo meridienne dessert diningwithdeb" width="640"></a></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><br>Perennial favorite, </span><a href="http://www.greenhousegrille.com/" rel="nofollow"><span style="font-family: Arial, Helvetica, sans-serif;">Greenhouse Grill</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> (Fayetteville) with Chef Jeramy Gawthrop served up a light a fresh tomato bruschetta and a spicy jerked pork tenderloin served with Cuban black beans and Rice. Honestly, I could have eaten a full plate of both. Sometimes I just had to share with the pack mule though. I’m nice that way. Plus, he was holding the plate.</span> </span></div>
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<a href="http://lh6.ggpht.com/-JddlvbPW-MM/UjTn-ff8YOI/AAAAAAAAHHk/k4tQoNfrGdM/s1600-h/bgo%252520tomato%252520brush%252520diningwithdeb%25255B5%25255D.jpg"><img alt="bgo tomato brush diningwithdeb" border="0" height="461" src="http://lh3.ggpht.com/-ff64zPXM__w/UjTn-3HHHzI/AAAAAAAAHHs/r2KKYpjeDlg/bgo%252520tomato%252520brush%252520diningwithdeb_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="bgo tomato brush diningwithdeb" width="640"></a></div>
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<a href="http://lh3.ggpht.com/-oFP6LkbAwns/UjTn_Ac6v9I/AAAAAAAAHH0/3F3EK_wcAJs/s1600-h/bgo%252520grnhouse%252520grill%252520diningwithdebbie%25255B5%25255D.jpg"><img alt="bgo grnhouse grill diningwithdebbie" border="0" height="456" src="http://lh5.ggpht.com/-K9sGdQspsYQ/UjTn_xLlV4I/AAAAAAAAHH8/b2ZihftId7w/bgo%252520grnhouse%252520grill%252520diningwithdebbie_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="bgo grnhouse grill diningwithdebbie" width="640"></a></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Two of the more artistic presentations of the evening belonged to </span><a href="https://fayettevillecc.com/" rel="nofollow"><span style="font-family: Arial, Helvetica, sans-serif;">Fayetteville Country Club’s</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> Chef Kurt Plankenhora. The first, a house cured salmon </span><a href="http://dictionary.reference.com/browse/tartare"><span style="font-family: Arial, Helvetica, sans-serif;">tartare</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> and spicy mint chutney </span><a href="http://en.wikipedia.org/wiki/Panipuri"><span style="font-family: Arial, Helvetica, sans-serif;">panipuri</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, held just the right amount of perkiness from the mint atop the subtle and refreshing salmon. Almost too beautiful to eat, the white chocolate ravioli stuffed with rosemary infused truffle and raspberry, honey and olive oil emulsion, was an explosion of sweetness and, for me, would have been “Best of Show” had there been such a thing.</span></span></div>
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<a href="http://lh6.ggpht.com/-yl1mwJDSIWg/UjToARcw54I/AAAAAAAAHIE/f1b5ykqyID0/s1600-h/bgo%252520fcc%252520collage%252520salmon%252520tartare%252520white%252520chocolate%252520diningwithdebboe%25255B5%25255D.jpg"><img alt="bgo fcc collage salmon tartare white chocolate diningwithdebboe" border="0" height="456" src="http://lh6.ggpht.com/-n8Ya_rN4Ur4/UjToBCFROLI/AAAAAAAAHIM/_3XWrTzLo5Y/bgo%252520fcc%252520collage%252520salmon%252520tartare%252520white%252520chocolate%252520diningwithdebboe_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="bgo fcc collage salmon tartare white chocolate diningwithdebboe" width="640"></a></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">A new one to me, but one I will be headed to soon, was </span><a href="http://frescocafeandpub.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Fresco Café and Pub</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> with Chef Allen Keever in downtown Fayetteville. Honestly, I don’t know how we’ve missed this place. Both of their offerings – fried cheese potato balls and crème brulee tartlets – were uniquely prepared and delicious to boot! I watched in awe as the potato balls were prepared and totally missed a good photo op.</span></span></div>
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<a href="http://lh4.ggpht.com/-6dpt3ITXVCc/UjToBn8RV2I/AAAAAAAAHIU/m6xVTIPWXMM/s1600-h/bgo%252520creme%252520brulee%252520tartlets%252520fresco%252520diningwithdeb%25255B5%25255D.jpg"><img alt="bgo creme brulee tartlets fresco diningwithdeb" border="0" height="459" src="http://lh5.ggpht.com/-KyX7sJiEHk8/UjToCP804GI/AAAAAAAAHIc/EOZ_-DU-sCU/bgo%252520creme%252520brulee%252520tartlets%252520fresco%252520diningwithdeb_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="bgo creme brulee tartlets fresco diningwithdeb" width="640"></a></div>
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<a href="http://lh3.ggpht.com/-dHBS-3qGV6c/UjToCreQZzI/AAAAAAAAHIk/YVNXc9paQuw/s1600-h/bgo%252520potato%252520balls%252520fresco%252520diningwithdeb%25255B5%25255D.jpg"><img alt="bgo potato balls fresco diningwithdeb" border="0" height="459" src="http://lh5.ggpht.com/-H_sde8n8FcQ/UjToDIcsGyI/AAAAAAAAHIs/hxiePZKO6DM/bgo%252520potato%252520balls%252520fresco%252520diningwithdeb_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="bgo potato balls fresco diningwithdeb" width="640"></a><br>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">The potato balls on crostini reminded me just a tad of my potato croquettes, but these were crunchier and lighter. Mine was fresh from the fryer and almost too hot to eat. But I sacrificed my tongue and gobbled it down so fast that the damage was minimal.</span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">In addition to the food and beverages, there was a plentiful assortment of silent auction items available to the highest bidder. From birthday and tailgating parties to trips and food, it was all there. Unfortunately, Hubby steered me out of there as fast as he could. He knows that I’m a sucker for a good silent auction bargain. Maybe leaving him at home would be a good idea. On the other hand, he does make a good pack mule, ya’ know.</span></span></div>
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<span style="font-size: small;"><a href="http://lh5.ggpht.com/-ByEozSjVT7U/UjToDlVWhKI/AAAAAAAAHI0/EV9X_dgJ1Mo/s1600-h/bgo%252520terra%252520and%252520hubby%252520silent%252520auction%252520diningwithdeb%25255B5%25255D.jpg"><img alt="bgo terra and hubby silent auction diningwithdeb" border="0" height="456" src="http://lh5.ggpht.com/-H89RxI99nZM/UjToEJsg4xI/AAAAAAAAHI8/yCFyaE0jRsM/bgo%252520terra%252520and%252520hubby%252520silent%252520auction%252520diningwithdeb_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="bgo terra and hubby silent auction diningwithdeb" width="640"></a> <span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">Say hello to </span><a href="http://www.blogger.com/www.ahoyfriend.com"><span style="font-family: Arial, Helvetica, sans-serif;">Terra,</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> another of my <a href="http://www.arkansaswomenbloggers.com/">Arkansas Women Blogger</a> buddies. Do you think she talked him into buying that?</span></span></span></div>
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<span style="font-size: small;"><br><a href="https://sobeso.com/mermaids/"><span style="font-family: Arial, Helvetica, sans-serif;">Mermaids</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, well-known in Fayetteville for its seafood, with Chef Todd Golden prepared two pasta dishes instead. Both the garden primavera and the drunk chicken in the pink were filling and spiced just right. Hubby came close to licking the plate after finishing off the drunk chicken in a pink vodka sauce laced penne pasta. It looks like I’ll be adding that to our dinner menu soon. I’ll share!</span></span></div>
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<a href="http://lh5.ggpht.com/-rZPjOqvYpLE/UjToE3ZZPpI/AAAAAAAAHJE/UQnWgTfbvwk/s1600-h/bgo%252520mermaids%252520diningwithdebbie%25255B5%25255D.jpg"><img alt="/" border="0" height="456" src="http://lh3.ggpht.com/-HGHAjzPy76o/UjToFI3SUKI/AAAAAAAAHJM/FnZ_MB-Dh5w/bgo%252520mermaids%252520diningwithdebbie_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="/" width="640"></a></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">One of Bentonville’s fairly new stars on the restaurant scene is </span><a href="http://www.thehivebentonville.com/"><span style="font-family: Arial, Helvetica, sans-serif;">The Hive at 21C</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> with Chef Matthew McClure. Unlike any other restaurant in the area, The Hive is more like an art museum in many ways. The fact that there is an ever-changing sense of ambiance is a real plus for me. Their signature pimento cheese appetizer, one of my favorites, was served up on mini biscuits. Not to be outdone in the sweet department, was a sticky toffee pudding. Not too rich with just the right amount of autumnal spices, it was a delicious way to sweeten up our evening.</span></span></div>
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<a href="http://lh3.ggpht.com/-YP6ffL_jUfw/UjToFyVL3nI/AAAAAAAAHJU/TcPMY-W-icQ/s1600-h/bgo%252520the%252520hive%252520diningwithdebbie%25255B5%25255D.jpg"><img alt="bgo the hive diningwithdebbie" border="0" height="456" src="http://lh6.ggpht.com/-r48deXWIh0M/UjToGT_UaLI/AAAAAAAAHJc/5JWhM5FQkLE/bgo%252520the%252520hive%252520diningwithdebbie_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="bgo the hive diningwithdebbie" width="640"></a></div>
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<span style="font-size: small;"><br><span style="font-family: Arial, Helvetica, sans-serif;">What could be better, though, than to end the evening with a heaping bowl of </span><a href="http://www.yarnells.com/" rel="nofollow"><span style="font-family: Arial, Helvetica, sans-serif;">Yarnell’s</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> new summer flavor Lemon Ice Box Pie glazed with a tart blueberry topping and crushed graham crackers. One of the stronger supporters of </span><a href="http://www.blogger.com/www.arkansaswomenbloggers.com"><span style="font-family: Arial, Helvetica, sans-serif;">Arkansas Women Bloggers,</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span><a href="http://diningwithdebbie.blogspot.com/2009/06/yarnells-ice-cream-and-ice-cream-pies.html" rel="nofollow"><span style="font-family: Arial, Helvetica, sans-serif;">Yarnell’s</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> continues to prove a good neighbor to local causes and efforts such as Chefs in the Garden.</span></span></div>
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<span style="font-size: small;"><a href="http://lh6.ggpht.com/-r-ZNg7zFUZU/UjToG3pexDI/AAAAAAAAHJk/FhX0fDqu10M/s1600-h/yarnells%252520lemons2%252520diningwithdeb%25255B5%25255D.jpg"><img alt="yarnells lemons2 diningwithdeb" border="0" height="459" src="http://lh4.ggpht.com/-ptv6ElpMekU/UjToHekmoGI/AAAAAAAAHJs/1SHFcYsjjG4/yarnells%252520lemons2%252520diningwithdeb_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="yarnells lemons2 diningwithdeb" width="640"></a></span></div>
Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com8tag:blogger.com,1999:blog-1549040449648498695.post-12070980920813983712013-09-12T05:00:00.000-05:002013-09-27T16:14:39.498-05:00#AWBU ™Biscoff and ™Oreo Cookie Dip<a href="http://lh5.ggpht.com/-2-X5Frn9WHw/UjEFHioRAbI/AAAAAAAAHF8/bBVR-1JzT1I/s1600-h/biscoff%252520oreo%252520dip%252520for%252520awbu%25255B5%25255D.jpg"><img alt="biscoff oreo dip for awbu" border="0" height="459" src="http://lh5.ggpht.com/-KZy-U5QRdw8/UjEFIzcoBPI/AAAAAAAAHGE/fhIHL-QZ62k/biscoff%252520oreo%252520dip%252520for%252520awbu_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="biscoff oreo dip for awbu" width="640" /></a><br />
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<span style="font-size: x-small;">Disclosure: I received no personal compensation from the giveaway donation by <a href="http://www.biscoff.com/">Lotus Biscoff</a> to the <a href="http://www.arkansasgrown.org/Pages/default.aspx" rel="nofollow">Arkansas Women Bloggers</a>. Well, maybe I did gobble up a spoonful or two. Just sayin’.</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">#<a href="http://www.arkansasgrown.org/Pages/default.aspx" rel="nofollow">AWBU 2013</a> is still a fresh memory for those of us who attended. For me, it was rather like giving birth or planning a wedding. You know how that goes. Your thoughts and time are so focused and wrapped up in the “event” to come that you really let your hours and days whirl around it. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">When @theparkwife first asked me to consider planning #FoodieFriday, I had no hesitation. I could do that. I DO food…or I try. This was going to be fun. I was determined that it would be fun in much the same way that Hubby and I decided that being pregnant would be a fun-filled nine months (that “evening” sickness stuff really wasn’t much fun) and that Perfect Daughter’s wedding --- to be planned and done in four months --- would be fun. And they both were.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I’m thankful that it’s over. Oh there are still boxes to be stored away, thank yous to write, receipts to settle, and post-meeting evaluations to consider, but the baby has been birthed and the wedding party has left the scene. It’s time for a bit of a respite. At least for a day or two.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">While I try to tear myself away from your recaps and your tweets and your Instagrams, and emails. I’m addicted to those, I’m afraid.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Millions of thanks to all of you who stepped up and willingly took on the responsibilities and tasks you were asked to handle. You are an amazing group of talented, caring, and somewhat indestructible ladies. Friends to be exact. Thank you for being my friends.</span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I’d love to show you scads of gorgeous photos. I have a few. Something happened to my photography during those hours at Ferncliff.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I’d love to share all of the phenomenal notes I took on the fantastic sessions conducted by our amazing speakers. Something happened to those as well.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">But my golf cart driving skills are beyond compare!</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I would love to use your #FoodieFriday photos if you are willing to share those (credited) for my round-up of that. Just email them to me if you will.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Otherwise, you might just get stuck with a bunch of wordy nonsense. That’s about all my brain is capable of right now. It will recover. Soon. I hope!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Those of you who have been around me lately know just how much I have been singing the praises of the fairly new </span><a href="http://www.biscoff.com/" rel="nofollow"><span style="font-family: Arial, Helvetica, sans-serif;">Biscoff</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> Spread. Did you know they even make a crunchy variety? I mean. Call it heaven in a jar. Did you also know that @theparkwife is just as addicted to the stuff as I am? Did you also know that we have been known to hide it from our families? We are shameless.<br /><br /><br />So, when I wrote a love letter to Biscoff to tell them of my adoration, they generously agreed to hook you up as well. (Remind me to tell you of the 18-wheeler story sometime.) Pretty smart of them, huh? Now they have some more of us begging our groceries to handle the stuff. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">How do you like yours? Me? I usually take it straight from the jar. Yes. I. do. Shameless, I tell ya’.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here's that yummy dip recipe I made for the Friday reception when we hosted our favorite garden guru, <a href="http://www.pallensmith.com/" rel="nofollow">P. Allen Smith</a>, brought to us by <a href="http://www.arkansasgrown.org/Pages/default.aspx" rel="nofollow">Arkansas Grown</a>. Wasn’t that fun!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">™</span><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.biscoff.com/" rel="nofollow">Biscoff</a></span><span style="font-family: Arial, Helvetica, sans-serif;"> ™<a href="http://www.oreo.com/default.aspx" rel="nofollow">Oreo</a> Dip</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(AKA “Pure Heaven”)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4 ounces cream cheese (not fat free, of course) at room temperature<br />1/4 cup plus 2 Tablespoons sour cream or thickened Greek yogurt<br />1 cup ™</span><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.biscoff.com/" rel="nofollow"> Biscoff</a> Spread<br />2 cups stiffly beaten whipped cream that has been whipped with 1 cup of sifted confectioner’s sugar*<br />10-12 ™</span><a href="http://oreo.com/" rel="nofollow"><span style="font-family: Arial, Helvetica, sans-serif;">Oreo</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> Cookies (regular), crumbled</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cream together the cream cheese and the Greek yogurt until well-blended. Add in the ™</span><a href="http://www.biscoff.com/" rel="nofollow"><span style="font-family: Arial, Helvetica, sans-serif;">Biscoff</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> Spread and mix well. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Fold in the ™</span><a href="http://www.biscoff.com/" rel="nofollow"><span style="font-family: Arial, Helvetica, sans-serif;">Biscoff</span></a><span style="font-family: Arial, Helvetica, sans-serif;">f Spread and sweetened whipped cream mixture.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Shortly before serving, fold in the crumbled ™</span><a href="http://www.oreo.com/default.aspx" rel="nofollow"><span style="font-family: Arial, Helvetica, sans-serif;">Oreo</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> Cookies. Serve with ™</span><a href="http://www.biscoff.com/" rel="nofollow"><span style="font-family: Arial, Helvetica, sans-serif;">Biscoff</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> Cookies (and ™</span><a href="http://www.oreo.com/default.aspx"><span style="font-family: Arial, Helvetica, sans-serif;">Oreo</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> Cookies, if desired). You can put these in earlier, but we prefer to have the dip a little bit chunky instead.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I’m working on a frozen pie idea using these ingredients. What do you think?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">That’s what I thought. Me, too. I’ll share.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You can make a chocolate version by adding in 1/4 cup chocolate syrup to the cream cheese mixture while beating. Replacing the ™</span><a href="http://oreo.com/" rel="nofollow"><span style="font-family: Arial, Helvetica, sans-serif;">Oreo</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> Cookies with 3/4 cup mini-chocolate chips works nicely as well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You can also substitute non-dairy whipped topping for the heavy cream, but why would you do that?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*Be sure to thoroughly chill your mixer bowl and beaters before whipping the heavy cream.</span></div>
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<span style="font-size: x-small;"><em>Adapted from: My Kitchen My Love Blog</em></span></div>
</span> <br />Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com7tag:blogger.com,1999:blog-1549040449648498695.post-91869765439830125172013-09-11T09:11:00.000-05:002013-10-11T21:33:36.583-05:00All That Really Needs to be Said<div style="text-align: left;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You are remembered is all that really needs to be said.</span></div>
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Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com1tag:blogger.com,1999:blog-1549040449648498695.post-28475729297485159712013-09-09T07:52:00.000-05:002013-10-11T21:34:51.515-05:00Lunchbox 101: A Guest Post by Katie (repost)<h5>
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<span style="font-size: small;"><em>(Disclaimer: I have) not personally benefitted from any of the products mentioned in this post. All opinions are Katie’s. Except…I’m not a Sponge Bob fan, but I liked the graphic!)</em></span></div>
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<span style="font-size: small;"><em>This post originally appeared on my classroom <a href="http://mrsarnoldsenglishclass.blogspot.com/search/label/Lunchbox%20and%20Snack%20Ideas">blog</a> which is no longer active. I thought it was good advice then, and I still do.</em></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I recently read a piece written by Katie on her blog </span><a href="http://www.kitchenstewardship.com/"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Kitchen Stewardship</span></a><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> that made a lot of sense to me. She has graciously agreed to guest host this post here. As a teacher, I see so much waste especially in our school cafeteria. We make an effort to effectively change that all of the time, but it seems to me that for every step forward we take the proverbial two backwards. Anyway, I thought you might be interested in Katie’s ideas. I would love to hear what you have to say as well. How do you cut down on the waste when you are packing your kids’ lunches? Do you have ideas for recycling that could be implemented at our school? Let’s hear from you!</span> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> <span style="font-size: small;">From Katie:</span> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">It’s written into our genes when the Creator makes us “Mommy”, I think, to be wildly passionate about taking care of our kids. Katie’s blog at Kitchen Stewardship seeks to help you do just that, while balancing their nutrition on top of a world that also needs care and a budget that isn’t getting any looser.</span> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">School cafeterias are breeding grounds for garbage, from brown bags to yogurt cups, orange peels to sandwiches with only one bite missing. I’ve always had a problem with waste. Way back in sixth grade, a friend and I actually stood by the garbage cans in our elementary cafeteria and directed all the students to sort out their lunchtime waste: milk in a bucket, food in the first can and other garbage in the next. We weighed it all and measured the volume of milk and published our results in the school newspaper. (Yes, thank you, I was nerd. But at least I didn’t have to go outside in the snow for recess for a week! I was weighing garbage…)</span> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Times haven’t changed much, and if anything, we probably create more waste as a society now than when I was a pre-teen. That’s one of the reasons I encouraged you last week to set a policy for your own kids:</span> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: small;">If it’s in your lunch, and it doesn’t get eaten, it comes home.</span></b> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Then you get to decide what is worthy of the trash and what is a leftover instead.</span> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Beyond food waste, a packed lunch demands convenience, single-servings and portable food. This often translates into packaging waste to the nth degree.</span> </span><br />
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<span style="font-size: small;"><a href="http://www.kitchenstewardship.com/2009/08/18/packing-a-lunch-healthy-food-to-go/"><span style="font-family: Arial, Helvetica, sans-serif;">Also check Katie’s Healthy School Lunch Packing List</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">to learn which of these foods are on the “healthy” list and which are on the “compromise/sometimes foods” list.</span> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: small;">Ways to Reduce your Lunchbox Packaging Waste</span></b> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Make your own or buy the “big” size and portion into smaller travel sizes (</span><a href="http://www.kitchenstewardship.com/2009/06/16/recipe-connection-granola-and-granola-bars/"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">granola bars</span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">, pretzels, Goldfish, yogurt, applesauce, etc.) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">When you use plastic baggies for dry snacks like pretzels or granola bars, ask the child to bring them home and simply refill them with the same or similar item for the next day. <br />Time Saver: The child doesn’t have to take a trip to the trash can at lunch because everything is probably supposed to come home, anyway! You can avoid getting new bags out every day, too, because they’re already right there. Added Bonus: This saves pennies, too. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">For “wet” items like carrots or apple slices, you can just put the empty baggie into the fridge until lunch-packing time and use it again at least once, if not twice. (I do this all the time with </span><a href="http://www.kitchenstewardship.com/2009/03/03/carnival-tips"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">plastic bags in my fridge</span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">!) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Use glass storage containers for fruit, yogurt, etc. If your school has a policy against glass containers, use number 5 plastic. It’s still better than throwing away a yogurt or applesauce cup every day. (Click over to see a good mnemonic for remembering </span><a href="http://www.kitchenstewardship.com/2009/03/23/monday-mission-dont-drink-bpa/"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">which plastics are safe</span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">.) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">If your child is responsible enough, use a real utensil instead of a plastic one. Or just ask for the plastics to be brought home and wash those! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Avoid single serving drinks; use a water bottle like the Klean Kanteen or a BPA-free plastic version. </span> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Warning: Watch out for aluminum water bottles! I wish I were kidding, but somehow someone decided to capitalize on the fact that people are out looking for safe, metal alternatives to plastic and market an inexpensive metal water bottle, even though the health risks of aluminum are equal to those of plastic! Sheesh. Don’t buy them! </span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">If you must use single serving dealies, check </span><a href="http://www.terracycle.com/en-US/"><span style="font-family: Arial, Helvetica, sans-serif;">Terracycle</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> to see if you can utilize your trash and “up cycle” it. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Sandwiches go in one-time-use sandwich baggies, right? Here are a slew of greener options for that indispensable lunchtime staple:</span> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">The easy one: reuse the sandwich bags as many times as they’ll last. I’m not a big fan of actually washing and drying sandwich bags. They’re so thin, and it probably uses more water to wash them than to create a new one. Just reuse for the same kind of sandwich the next day. <br />Anecdote: I remember being proud of one family at my school for reusing their sandwich bags before “being green” was even very popular. I had a child with a peanut allergy in class, and PBJ sandwiches were strongly discouraged. One student told me she had to sit at the “peanut table” one day because there was some peanut butter residue from a sibling’s lunch in her sandwich bag (with her lunchmeat sandwich in it). I remain impressed by her close attention and conscientiousness in keeping her classmate safe, and by the family’s obvious choice to avoid waste and be frugal.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Avoid plastic by purchasing waxed paper sandwich bags. These can be reused a few times as well. You can even use waxed paper to wrap a sandwich up, as long as the child knows not to let it fall out of the wrappings. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Wrap a sandwich in a cloth napkin or bandana. Both can be used as a napkin or a placemat when the child gets to school. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Use a plastic box with a lid instead of a bag. (Reuse this without washing if it’s just a PB sandwich, too!) <br />Added bonus: No more squashed sandwiches! </span></div>
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<span style="font-size: small;"><a href="http://www.reuseit.com/reusable-sandwich-and-snack-bags/wrap-n-mat-wrap-n-mat-regular.htm"><span style="font-family: Arial, Helvetica, sans-serif;">Wrap-n-mat</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">(made by mom of 4, put waxed paper inside if you don’t want plastic touching your food) </span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Browse </span><a href="http://www.reuseit.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Reuseit</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">for so many neat products, from reusable sandwich bags to muslin baggies for snacks to “bento” lunch boxes with all the compartments ready for food, as well as water bottles, sippys and more.</span> </span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Be aware of one more new marketing hoax: lunchboxes with microban, an antibacterial agent not proven to do anything but play into parents’ germaphobic fears and sell products. See </span><a href="http://www.thesmartmama.com/about/?option=com_content&task=view&id=279&Itemid=23"><span style="font-family: Arial, Helvetica, sans-serif;">The Smart Mama’s</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> post on the subject for more. </span></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">What have I missed? Do you see waste at your children’s school that you wish could be avoided?</span> </span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Author bio: Katie is a former teacher and a mommy from West Michigan. Her blog, </span><a href="http://www.kitchenstewardship.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Kitchen Stewardship</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> is dedicated to encouraging baby steps toward taking care of our earth, family’s nutrition, budget and time management through the eyes of faith. The opinions and product recommendations expressed in this article are hers.</span></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Note: Does your school have a genuine recycling program in place? If not, perhaps you could be the one to get that ball rolling. I think it is incredibly important that we teach our children the idea of recycling at a very early age. I’d love to hear about your local programs and what all is being done to implement those.</span> </span></div>
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Anonymoushttp://www.blogger.com/profile/14977857862182188636noreply@blogger.com1tag:blogger.com,1999:blog-1549040449648498695.post-4133307694456267372013-09-07T10:00:00.000-05:002013-10-11T21:32:29.213-05:00A Note From Your Teacher (repost)<div align="justify" style="line-height: normal; margin: 0px;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">This is a repost that originally appeared on my classroom blog about three or four years ago. I think it bears reprinting. Most of the words are paraphrased, but I found them to be very relevant and made them available at the beginning of the year to the parents of my students.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I know schools have been in session for a couple of weeks now, at least in Arkansas, but I hope you will still find these thoughts beneficial.</span></div>
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<span style="font-size: x-small;"><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6SqSyAezKrhWhDFVsncdq4zoM2bIffg_-M3yU4QEYWn7rPys1ChiOT_SgZvQ-o0bjMDBqZIZ4DYOhutG3PA7XtTrax6z_h-9r50ejz-0_ADuyv74PVHpz-s2FvVlxCP3PgVPaoT8uvwo/s1600-h/note%20from%20teacher%202%5B5%5D.gif"><img alt="note from teacher 2" border="0" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dFNjjPsMAfm6gJGgb-YxTIKICsR8Zk0p5p9_rYKi9VYMKICks6X1MsUqUDJcESkaWoCrnaWSEgHkhM-BVk9F9lzZP9qLX8XAhtepUw6KuC1m4UVQZB9v52K4nwrrekPd3BFbP54TRb0L/?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="note from teacher 2" width="374" /></a><span style="color: black; font-family: Times New Roman;"> </span></em></span></div>
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<span style="color: black; font-family: Arial; font-size: small;">I came across a newspaper article the other day written by family psychologist, John Rosemond. It was actually a reprint of an article that was first written about ten years ago, Apparently, he had received numerous requests from teachers to publish it again, and so he complied.</span></div>
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<span style="color: black; font-family: Arial; font-size: small;">His advice, I believe, is right on the money. This is my 28th year of teaching so I have some insight and “expertise” with this subject. </span></div>
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<span style="color: black; font-family: Arial; font-size: small;">What he says, and I fully agree, is that the “best students” are not necessarily those who make the best grades. Rather, the best students are those who come to school prepared to do their best, to accept and fulfill their assignments, and to pay attention to what is being taught.</span></div>
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<span style="color: black; font-family: Arial; font-size: small;">1. <strong>Make it clear to your child that disobedience is not an option. </strong>I love this quote: “Good behavior begins at home, not at school, and not even the best teacher can discipline a child who is not respectful of adult authority.” Further, he says to make the rules of proper behavior clear to your child. When the rules are broken enforce with a firm, even hand. New research finds that a child’s level of self-control is positively associated with school achievement.</span></div>
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<span style="color: black; font-family: Arial; font-size: small;">Growing up, I always knew that if I got in trouble at school, I would be in far more trouble at home. My parents taught me to respect adults, especially my teachers, and I never thought it alright not to do so. I remember only one time my dad going to a teacher about me. Then it was not to question the grade I had been given but to see how he could help me at home. My parents listened to me complain, I am sure. But never, I repeat never, did they not support the teacher.</span></div>
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<span style="color: black;"><span style="font-family: Arial; font-size: small;"><strong>2. Assign your child a fair share of day-to -day housework.</strong> Teachers have told Rosemond that the best students are usually those who have daily chores at home. He says that it makes sense that a child who comes to school already accustomed to accepting adult assignments will have fewer problems accepting assignments from teachers. The more responsible a child is at home, the more responsibility he/she will demonstrate in school. </span></span></div>
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<span style="color: black;"><span style="font-family: Arial;"><span style="font-size: small;"> (Notice that he said a “fair share,” not to be confused with slave labor.)</span></span></span></div>
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<span style="color: black; font-family: Arial; font-size: small;">I appreciate that Perfect Daughter and Perfect SIL are already giving my perfect grandchildren a certain number of responsibilities at home. They pick up their toys. They often set their table. They think putting dishes in the dishwasher is fun! Perfect Boy is four; Perfect Girl is two.</span></div>
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<span style="color: black; font-family: Arial; font-size: small;">From what I have read about the Northwest Arkansas Duggar Family with their 18, soon to be 19, children, they instill this sense of task commitment early. It’s obvious that each child has a responsibility within the family and is fully expected to carry that out. (You can find out more about them at Discovery.com or TLC.)</span></div>
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<span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><strong>3. Limit electronic entertainment to non-school days and even then allow no more than five total hours per week.</strong> Rosemond remarks that research shows that screen time of any sort decreases attention span. Learning from a real-life, flesh-and-blood teacher requires being ready to answer questions, memorizing, conducting independent inquiry, transferring what you’ve learned to paper, listening to the teacher’s feedback concerning your work and correcting your mistakes. As for television alone, a researcher once found that truly gifted children tended to watch no more than 5 hours of television per week. The national average is 25 hours per week per child. IF YOU WANT YOUR CHILD TO BE AVERAGE, LET HIM WATCH A LOT OF TELEVISION. </span></span></div>
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<span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><em>(Read that again, please.)</em></span></span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">Teaching is sometimes viewed as another form of entertainment. My students probably think I’m mean because I don’t try to entertain them. Sure, we will play a game on occasion IF it adds to the learning. But sorry guys, we aren’t High School Musical – The Middle School Version. We are about real life. </span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">Note to Students: Your schoolwork is your job. I would like for you to think that if you don’t do it, don’t participate, you won’t get paid. </span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;"><strong>4. Be interested in what and how your child is doing in school, but take care not to do his work</strong> <strong>for him</strong>. THERE IS A DIFFERENCE BETWEEN INTEREST AND INVOLVEMENT.<em> (Read that again, please.)</em> The interested parent says to the child, in effect, “I am concerned about your education, but it is ultimately your responsibility.” The involved parent says, “ Your education is my responsibility.” Unfortunately, too many well-intentioned parents have unwittingly accepted or appropriated responsibility for their children’s school work. The result of this parental benevolence is a child who has difficulty taking the proverbial bull by the horns. New research supports this low-involvement parenting model.</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">One of the most frustrating things I deal with as a teacher is when a parent takes on too much responsibility for the child’s work. For the most part, I can tell the difference in papers written by seventh graders and those written by their parents. Yes, it is okay to assist. Yes, it is okay to encourage. Yes, it is okay to offer suggestions. But no, it is not okay to do it for them. But you already know that.</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">Oh, and if your child forgets his project and leaves it at home, it probably is okay to fetch it for him the first time. After that, I think he should know that it won’t do any good to call. Do him a favor, allow him to learn the consequences for his lack of responsibility.</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;"><strong>5. If your child’s teacher reports a problem, give the teacher---not your child---the benefit of the doubt.</strong> As a rule, teachers are more committed to determining the welfare of children than any other class of professional. When a teacher says your child has a problem --- academic or behavioral --- it is with your child’s best interest in mind. Curb the tendency to become defensive and listen with an open mind and an open heart. You may learn something that will help you become a better parent.</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">Several years ago my teaching partner at the time (Dian) and I began requesting of parents that they write a letter to us about their child. We asked them to tell us in a “million words or less” what made their child special. We didn’t want grades or test scores, but rather what would they have us know about their son or daughter that we might not otherwise discover. I have to tell you that those letters are just wonderful. Also, I must admit that I often began to view a student in a different light after I read what was written about him. A big regret is that not every parent takes the time to write that letter. What a loss. Those who do, tell me that it is a privilege. Often they will remark that it is the first time in a long time that they have really given time and thought to how special their child really is. (So, if you are one of those parents who hasn’t gotten around to writing that letter, I would still love to read yours.)</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">Okay. Here’s your homework. What tips would you add to Rosemond’s? What do you do as a parent to ensure that your child has the opportunity to be the best student and person he or she can be? </span><br />
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<span style="font-family: Arial;">I would really be interested in your thoughts.</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">An idea for breakfast:</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">I think breakfast is probably an overlooked meal in our harried pace. From a teacher’s standpoint, I know the value of a good breakfast for my students. All too often I see them with large containers of soda, chips, cookies, and even the very large size of whatever their “flavor” coffee is. The immediate effect of that is a sugar high that only lasts a short time.</span></div>
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<span style="color: black; font-size: x-small;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Since Hubby is our breakfast cook, I try to have things either made up or on hand that are simple for him to prepare. This is one of those great tasting, filling muffins that works great for that. I freeze them after baking so they are readily available</span>.</span> </span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">HAM AND CHEESE MUFFINS</span></div>
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<span style="color: black; font-family: Arial; font-size: small;">3 tablespoons butter <br />1 medium onion, finely chopped <br />1 1/2 cups all-purpose baking mix such as Bisquick <br />2 cups (8-ounces) shredded Swiss or Cheddar cheese, divided <br />1/2 cup milk <br />2 tablespoons Dijon mustard <br />1 large egg <br />1 cup finely chopped cooked ham (I use Petit Jean sliced ham.)<br />poppy seeds (optional)</span></div>
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<span style="color: black; font-family: Arial; font-size: small;">Preheat oven to 425 degrees. Melt butter in a skillet over medium-high heat; add onion and sauté until tender, 3-5 minutes. Combine baking mix and half of cheese in a large bowl; make a well in center of mixture. Whisk together milk, Dijon mustard and egg; add to cheese mixture, stirring just until moistened. Stir in onion and ham. Spoon into lightly greased muffin pans, filling two-thirds full. Sprinkle with remaining 1 cup cheese and poppy seeds, if desired.</span></div>
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<span style="color: black; font-family: Arial; font-size: small;">Bake at 425 degrees for 20 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.</span></div>
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<span style="color: black;"><span style="font-size: small;"><span style="font-family: Arial;">Adapted from <em>Southern Living</em></span></span></span></div>
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