tag:blogger.com,1999:blog-12635955791589330542024-03-13T05:03:01.320-05:00Indulging LifeWhen I cook I usually don't measure. So now that my babies are all grown up, I started to cook all their favorite foods with measuring cups, spoons, pencil, and a notebook by my side, recording every step for future references.
Dinner table is that special place where all the family gathers to exchange events of the day, to share special moments, and to make important announcement. And if good home cooked food is served on that table, these gatherings become even more precious and memorable.Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-1263595579158933054.post-18251669870911175952021-09-21T17:13:00.002-05:002021-09-21T17:13:09.922-05:00Hungry Howies https://www.quikly.com/hungry-howies/s/rAwojrpa?utm_content=bloggerMateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com0tag:blogger.com,1999:blog-1263595579158933054.post-68538969420110971992013-07-26T16:21:00.003-05:002017-08-31T19:50:01.933-05:00<span style="background-color: #cfe2f3; color: #351c75; font-family: "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 13px; line-height: 18px;">I got a present from my friend Connie today- "Irondale Cafe - Orignal Whistle Stop - Cookbook" written by Mary Jo Smith McMichael. Irondale Cafe in Irondale, Alabama was made famous as the "Whistle Stop Cafe" by Fannie Flagg in her novel and screenplay Fried Green Tomatoes at Whistle Stop Cafe. I'm happily browsing through over 150 recipes that are simply down home and delicious!!!!!!!!!!!</span><br />
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<span style="background-color: white; color: #333333; font-family: "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 13px; line-height: 18px;"><br /></span>Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com19tag:blogger.com,1999:blog-1263595579158933054.post-38840883562295872422013-05-10T14:18:00.000-05:002017-08-31T18:08:00.104-05:00Breakfast Orange Zest Cupcakes served with Red Raspberry Preserve<span style="color: #351c75;">It is a rainy Friday, sad and gloomy, just perfect to stay in bed, read a book or watch a cheesy- or cry- movie.</span><br />
<span style="color: #351c75;">So, to brighten my mood I decided to bake cupcakes. Orange Zest Cupcakes are perfect for breakfast, especially if served with your favorite preserve. Mine is Red Raspberry Preserve with seeds, sweet yet sour enough to tingle my taste-buds.</span><br />
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<span style="color: #351c75;">You will need 2 eggs, 125 mL vegetable oil, 200 mL sugar, 100 mL milk, 60 mL sour cream, 300 mL all-purpose flour, zest of one orange, 2 tsp baking powder.</span><br />
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<span style="color: #351c75;">Mix all ingredients in the order they are listed and bake for 20 min in 375 *F preheated oven. </span><br />
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<span style="color: #351c75;">Enjoy with cup of coffee or tea!</span>Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com30tag:blogger.com,1999:blog-1263595579158933054.post-58906874485668136972013-05-09T19:38:00.000-05:002017-08-31T18:08:16.600-05:00Spending Time With My Youngest<span style="color: #351c75;">I love spending time with my kids. Today I spend with my youngest. We cooked some hot-dogs, played Mortal Combat on computer, and talked about school, life...it is amazing how much my little boy grew this past year, grew in all aspects. I'm so proud of him!!!</span><br />
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Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com0tag:blogger.com,1999:blog-1263595579158933054.post-10002905684226449052013-05-05T13:23:00.000-05:002017-08-31T18:09:05.486-05:00Stuffed Baby Zucchini<span style="color: #351c75;">It's been so long ago since my last post.</span><br />
<span style="color: #351c75;">Yesterday I found some wonderful baby zucchini in the international store that were perfect for stuffing.</span><br />
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<span style="color: #351c75;">First, remove the pulp from zucchini and wash the cavity.</span><br />
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<span style="color: #351c75;">Than stuff them with spiced up rice and ground lamb.</span></div>
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<span style="color: #351c75;">Cook them in tomato soup until rice inside is tender. </span></div>
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<span style="color: #351c75;">Serve stuffed zucchini with a bowl of tomato soup on the side.</span></div>
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<span style="color: #351c75;">Enjoy the deliciousness with family!</span></div>
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<br />Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com8tag:blogger.com,1999:blog-1263595579158933054.post-12626403030713339992012-08-23T17:45:00.001-05:002017-08-31T19:48:58.649-05:00REFRESHING WHEAT BERRIES SALAD<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="color: #351c75;">Autumn is almost here: days are getting shorter, though still not yet any cooler! Refreshing salad is a great bite any time of the year!</span></div>
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<span style="color: #351c75;">This is a salad that my 7th grade geography teacher once made and I can still remember the explosion of flavors in my mouth when I ate that first bite! It is refreshing, tasty, and filling.</span></div>
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<u><span style="color: #351c75;">Ingredients:</span></u><br />
<span style="color: #351c75;">(for printable recipe click <a href="https://sites.google.com/site/indulginglife/home/refreshing-wheat-berries-salad" target="_blank">here</a>)</span></div>
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<span style="color: #351c75;">2 cups cooked wheat berries</span></div>
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<span style="color: #351c75;">½ cup pickles cut into small cubes</span></div>
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<span style="color: #351c75;">1 large ripe tomato cut in small cubes</span></div>
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<span style="color: #351c75;">½ cup pickled hot banana peppers </span></div>
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<span style="color: #351c75;">¼ cup finely chopped Italian parsley</span></div>
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<span style="color: #351c75;">½ small onion, finely chopped</span></div>
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<span style="color: #351c75;">½ cup pitted black olives cut into circles</span></div>
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<span style="color: #351c75;">juice of 1 lemon</span></div>
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<span style="color: #351c75;">1 tbsp apple cider vinegar</span></div>
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<span style="color: #351c75;">2-3 tbsp virgin olive oil</span></div>
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<span style="color: #351c75;">½ tsp salt (or to taste)</span></div>
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<span style="color: #351c75;">½ tsp black pepper</span></div>
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<span style="color: #351c75;">¼ tsp chili powder or crushed chili pepper</span></div>
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<span style="color: #351c75;">1 tsp Hungarian sweet paprika</span></div>
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<span style="color: #351c75;">¼ tsp cumin</span></div>
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<u><span style="color: #351c75;">Direction:</span></u></div>
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<span style="color: #351c75;">Into a big enough bowl, put cooked wheat berries, salt, pepper, all spices, lemon juice, vinegar, and oil. Mix to combine and set aside.</span></div>
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<span style="color: #351c75;">Cut all the vegetables and add them to wheat berries mix. Stir to combine and refrigerate for at least ½ an hour before serving.</span></div>
Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com5tag:blogger.com,1999:blog-1263595579158933054.post-33011881241029406562012-02-12T15:46:00.000-06:002017-08-31T19:48:00.244-05:00THE VALENTINES CUPCAKES<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #351c75;">Everyone wants to indulge a delicious, specially made for them treat on Valentine's Day. With their rich red color, their oh so sweet flavor, and the fact that they are easy and fun to decorate, these red velvet cream cheese frosted cupcakes are sure to please. </span><br />
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<span style="color: #351c75;">It doesn't have to be complicated, life is easier when it's simple. Go buy you a box of ready to make red velvet mix cake and a can of ready to use cream-cheese frosting. Then it's up to you how creative you want to get. </span><br />
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<span style="color: #351c75;">As for what I did: I mixed red velvet cake mix with butter milk, vegetable oil, and eggs, poured into cupcake forms, baked them for 15 minutes, let them completely cool, and frosted them. As for the frosting I used blue and red food coloring to make the purple and red food coloring to make the pink frosting. And voila! </span><br />
<span style="color: #351c75;"><br /></span>
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<span style="color: #351c75;">~HAPPY VALENTINES TO ALL MY FOODIE FRIENDS~</span></div>
Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com12tag:blogger.com,1999:blog-1263595579158933054.post-10665447499808971972011-07-24T19:14:00.001-05:002017-08-31T19:44:53.544-05:00CHERRY CHICKEN SALAD<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRnic_-I92z5ppsAQskPODpxmbbD1uXm65WaTLvhkhqFSwwh4c6XSozf2MKn6SB_cSgix19McEJv8uW7O7010SkmrNujIv56eg80PPhlvym672R4Cc_vPH8O6CrgriXOmkVqLhi-pe3vj/s1600/DSC00539+%2528640x427%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRnic_-I92z5ppsAQskPODpxmbbD1uXm65WaTLvhkhqFSwwh4c6XSozf2MKn6SB_cSgix19McEJv8uW7O7010SkmrNujIv56eg80PPhlvym672R4Cc_vPH8O6CrgriXOmkVqLhi-pe3vj/s400/DSC00539+%2528640x427%2529.jpg" t="" true="" width="400" /></a></div>
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<strong><u><span style="color: #351c75;">CHERRY CHICKEN SALAD </span></u></strong><br />
<span style="color: #351c75;">(feeds 4)</span><br />
<span style="color: #351c75;"><br /></span>
<u><span style="color: #351c75;">Ingredients for chicken part:</span></u><br />
<span style="color: #351c75;">3 boneless chicken breasts</span><br />
<span style="color: #351c75;">2 tsp Cajun or chili pepper </span><br />
<span style="color: #351c75;">1 tsp salt</span><br />
<span style="color: #351c75;">1/2 tsp black pepper</span><br />
<span style="color: #351c75;">3 tbsp canola oil</span><br />
<span style="color: #351c75;">3 tbsp pineapple or 2 tbsp lemon juice</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">or</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">1 store bought rotisserie chicken, cold and shredded </span><br />
<span style="color: #351c75;"><br /></span>
<u><span style="color: #351c75;">Ingredients for dressing part:</span></u><br />
<span style="color: #351c75;">1 1/2 cup mayo</span><br />
<span style="color: #351c75;">1/2 cup dried cherries</span><br />
<span style="color: #351c75;">1/2 cup chopped walnuts</span><br />
<span style="color: #351c75;"><br /></span>
<u><span style="color: #351c75;">Directions:</span></u><br />
<span style="color: #351c75;">Mix together canola oil, pineapple or lemon juice, salt, black pepper, and Cajun or chili pepper in a bowl. Add chicken and cover them with the marinade. Let sit covered for at least 1/2 an hour.</span><br />
<span style="color: #351c75;">Heat a skillet over low-medium heat and roast chicken until browned and done.</span><br />
<span style="color: #351c75;">Let chicken cool down completely.</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">Mix together all the ingredients for dressing and add the cold chicken, mix well, so all the chicken is covered with mayo mix.</span><br />
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<img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfJwIphkavVhCu-lWGhUbcaHSl9rMVuy9BPBDy3IHJl026WWKrz5lkSjFJ3J70j_6OJYYjnfrC6D_4NH85nm-2A-0vDuXevRun321FuSoxJX3xK8hpK0fEZljXlvOd5erH7pJ_0EWa8Mw/s200/DSC00517+%2528640x427%2529.jpg" t="" true="" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpO24aaYJAEoY297SYX096sR7DMyxQsP1XXinJw8ZICLwknBRtAw1VzoJ7OxkL4AZ5k7ZjI1htiE-fAP_N85SZXbe-NKncNsLDt7URVFPGdLElMVRHGdqHB4gF6OdsflqsO3C3btkhXz1G/s1600/DSC00519+%2528640x427%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpO24aaYJAEoY297SYX096sR7DMyxQsP1XXinJw8ZICLwknBRtAw1VzoJ7OxkL4AZ5k7ZjI1htiE-fAP_N85SZXbe-NKncNsLDt7URVFPGdLElMVRHGdqHB4gF6OdsflqsO3C3btkhXz1G/s200/DSC00519+%2528640x427%2529.jpg" t="" true="" width="200" /></a></div>
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<span style="color: #351c75;">We enjoyed our cherry chicken salad wrapped in a tortilla with some shredded Roman lettuce.</span><br />
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Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com12tag:blogger.com,1999:blog-1263595579158933054.post-82266585331140080422011-06-11T20:17:00.000-05:002017-08-31T19:44:22.063-05:00ELBOW MACARONI SALAD with BASIL-GARLIC MAYO DRESSING<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #351c75;">As promised, here is my fresh, easy, quick pasta salad that can be ready in as little as 15 - 20 minutes: in the time elbow macaroni are cooked, veggies can be diced and dressing whipped together- Bon appetite!</span><br />
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<a href="http://www.foodista.com/recipe/C3Q7SVMV/elbow-macaroni-salad-with-basil-garlic-mayo-dressing" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="ELBOW MACARONI SALAD with BASIL-GARLIC MAYO DRESSING on Foodista"><img alt="ELBOW MACARONI SALAD with BASIL-GARLIC MAYO DRESSING on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />ELBOW MACARONI SALAD with BASIL-GARLIC MAYO DRESSING<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_C3Q7SVMV_GYZMXCQW" style="display: none;" /></a><br />
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<a name='more'></a><strong><u><span style="color: #351c75;">ELBOW MACARONI SALAD with BASIL-GARLIC MAYO DRESSING</span></u></strong><br />
<span style="color: #351c75;"><br /></span>
<u><span style="color: #351c75;">Ingredients for salad:</span></u><br />
<span style="color: #351c75;">2 cups cooked elbow macaroni</span><br />
<span style="color: #351c75;">1 large tomato, diced</span><br />
<span style="color: #351c75;">1 medium cucumber, peeled and diced</span><br />
<span style="color: #351c75;">1/2 green bell pepper, diced</span><br />
<span style="color: #351c75;">1/2 cup sliced black olives</span><br />
<span style="color: #351c75;">2 scallions, sliced to circles</span><br />
<span style="color: #351c75;"><br /></span>
<u><span style="color: #351c75;">Directions:</span></u><br />
<span style="color: #351c75;">Put all the ingredients into a large enough bowl and toss to combine.</span><br />
<span style="color: #351c75;"><br /></span>
<u><span style="color: #351c75;">Ingredients for basil-garlic mayo dressing:</span></u><br />
<span style="color: #351c75;">1/2 cup <a href="http://indulginglife.blogspot.com/2011/06/basil-garlic-mayo.html"><span style="color: red;"><strong>basil-garlic mayo</strong></span></a></span><br />
<span style="color: #351c75;">1/2 cup sour cream</span><br />
<span style="color: #351c75;">2 tbsp sweet&hot deli mustard</span><br />
<span style="color: #351c75;">1 tbsp lemon juice</span><br />
<span style="color: #351c75;">1/2 tsp paprika</span><br />
<span style="color: #351c75;">1/4 tsp black pepper</span><br />
<span style="color: #351c75;"><br /></span>
<u><span style="color: #351c75;">Directions:</span></u><br />
<span style="color: #351c75;">Put all ingredients into a large enough bowl and stir to combine, pour over the elbow macaroni veggie mix, and stir to combine.</span><br />
<span style="color: #351c75;"><br /></span>
<u><span style="color: #351c75;">Ingredients for topping:</span></u><br />
<span style="color: #351c75;">shredded Roman lettuce</span><br />
<span style="color: #351c75;">fresh blueberries</span><br />
<span style="color: #351c75;">fresh strawberries</span><br />
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Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com8tag:blogger.com,1999:blog-1263595579158933054.post-65929305496348309792011-06-10T20:22:00.001-05:002017-08-31T19:43:20.164-05:00BASIL-GARLIC MAYO<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #351c75;">This past Monday was my day off and I went to my little garden first I woke up in the morning. All my veggies are doing well and basil was ready to be cut for the first time this season. I was in dilemma of how to use my fresh, wonderfully fragrant, sweet, tender basil: salsa or basil-garlic mayo. I decided to go with my second option, because I will have more options of how to be creative with my creation in the long run.</span><br />
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<span style="color: #351c75;">Basil-garlic mayo has a fresh basely taste with a hint of heat from fresh garlic. It can be enjoyed as a companion to ham and cheese in a sandwich or as an compliment to grilled meats, chicken, fish or as a wonderful addition to a veggie wrap. But there is even more- how does cold macaroni salad with basil-garlic dressing sounds? Keep an eye out for my next post ^_- </span><br />
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<a href="http://www.foodista.com/recipe/Z2LN7X4Z/basil-garlic-mayo" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="BASIL-GARLIC MAYO on Foodista"><img alt="BASIL-GARLIC MAYO on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />BASIL-GARLIC MAYO<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_Z2LN7X4Z_GYZMXCQW" style="display: none;" /></a><br />
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<a name='more'></a><u><strong><span style="color: #351c75;">BASIL-GARLIC MAYO</span></strong></u><br />
<span style="color: #351c75;"><br /></span>
<u><span style="color: #351c75;">Ingredients:</span></u><br />
<span style="color: #351c75;">1 jar of your favorite brand real mayo</span><br />
<span style="color: #351c75;">1 bunch fresh basil</span><br />
<span style="color: #351c75;">6 large cloves garlic</span><br />
<span style="color: #351c75;">1 tbsp freshly squeezed lemon juice</span><br />
<span style="color: #351c75;"><br /></span>
<u><span style="color: #351c75;">Directions:</span></u><br />
<span style="color: #351c75;">Into a food processor, put washed fresh basil and peeled garlic cloves. Pulse until finely chopped. Add lemon juice and half jar of mayo. Processor until smooth. Transfer to a bowl, add the other half of mayo, stir to combine, pack into a jar, and keep refrigerated.</span><br />
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Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com8tag:blogger.com,1999:blog-1263595579158933054.post-39957919493754237052011-06-02T18:38:00.001-05:002017-08-31T19:36:48.430-05:00PHILLY CHEESE STEAK SANDWICHES SMOTHERED WITH SPICY CHEESE SAUCE<span style="color: #351c75;">It's been a while, but I'm still cooking every day!</span><br />
<span style="color: #351c75;"><br /></span>
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<span style="color: #351c75;">Now it’s time to build your Philly cheese steak smothered with spicy cheese sauce! Open the hoagies, drizzle some spicy cheese sauce, add plenty of meat, caramelized onion, more spicy cheese sauce, two slices of tomato, sprinkle of black pepper, and indulge! Doesn't it look yummy?</span></div>
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<a href="http://www.foodista.com/recipe/PZ6PC7C2/philly-cheese-steak-sandwiches-smothered-with-spicy-cheese-sauce" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Philly Cheese Steak Sandwiches Smothered With Spicy Cheese Sauce on Foodista"><img alt="Philly Cheese Steak Sandwiches Smothered With Spicy Cheese Sauce on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Philly Cheese Steak Sandwiches Smothered With Spicy Cheese Sauce<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_PZ6PC7C2_GYZMXCQW" style="display: none;" /></a><br />
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<a name='more'></a><strong><u><span style="color: #351c75;">PHILLY CHEESE STEAK SANDWICHES SMOTHERED WITH SPICY CHEESE SAUCE </span></u></strong><br />
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<u><span style="color: #351c75;">MEAT PART:</span></u></div>
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<u><span style="color: #351c75;">Ingredients:</span></u></div>
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<span style="color: #351c75;">1 pound thinly sliced chuck roast</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="color: #351c75;">½ tsp salt (or to your taste)</span></div>
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<span style="color: #351c75;">½ tsp black pepper</span></div>
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<span style="color: #351c75;">½ tsp garlic powder</span></div>
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<span style="color: #351c75;">½ tsp onion powder</span></div>
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<span style="color: #351c75;">½ tsp paprika</span></div>
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<u><span style="color: #351c75;">Directions:</span></u></div>
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<span style="color: #351c75;">Brown the meat in a very hot skillet until the juice evaporates. Add salt, black pepper, garlic powder, onion powder, and paprika, stir well. Remove meat to a plate and set aside.</span></div>
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<u><span style="color: #351c75;">CARAMELIZED ONIONS PART:</span></u></div>
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<u><span style="color: #351c75;">Ingredients:</span></u></div>
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<span style="color: #351c75;">3 large onions, sliced</span></div>
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<span style="color: #351c75;">¼ tsp salt</span></div>
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<span style="color: #351c75;">1 tsp sugar</span></div>
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<span style="color: #351c75;">½ tsp mustard seeds</span></div>
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<span style="color: #351c75;">¼ tsp black pepper</span></div>
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<span style="color: #351c75;">2 tbsp olive oil</span></div>
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<u><span style="color: #351c75;">Directions:</span></u></div>
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<span style="color: #351c75;">Into the same skillet add olive oil and place the skillet over medium heat. Add onions and all the other ingredients. Sweat the onions until golden brown, caramelized, and delicious. Stir the onions frequently for even caramelization. Remove from skillet to a plate and set aside.</span></div>
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<u><span style="color: #351c75;">BREAD PART:</span></u></div>
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<span style="color: #351c75;">4 12” hoagies cut in half than lengthwise</span></div>
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<u><span style="color: #351c75;">SPICY CHEESE SAUCE PART:</span></u></div>
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<u><span style="color: #351c75;">Ingredients:</span></u></div>
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<span style="color: #351c75;">2 cups shredded mozzarella</span></div>
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<span style="color: #351c75;">¼ cup ricotta cheese</span></div>
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<span style="color: #351c75;">1 ½ cup skim milk</span></div>
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<span style="color: #351c75;">1/8 cup olive oil</span></div>
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<span style="color: #351c75;">¼ cup all-purpose flour</span></div>
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<span style="color: #351c75;">salt to taste</span></div>
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<span style="color: #351c75;">¼ tsp black pepper</span></div>
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<span style="color: #351c75;">1/8 tsp nutmeg</span></div>
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<span style="color: #351c75;">½ tsp crushed chili peppers</span></div>
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<span style="color: #351c75;">1 tbsp of your favorite hot sauce</span></div>
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<u><span style="color: #351c75;">Directions:</span></u></div>
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<span style="color: #351c75;">Warm the milk in the same skillet as you caramelized the onions, so the milk will absorb all the beautiful oniony flavors. Add nutmeg and set aside.</span></div>
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<span style="color: #351c75;">Into a saucepan over medium heat, add olive oil and crushed chili peppers. Add all-purpose flour and stir with a hand whisk for about 3-4 minutes. Do not let the flour brown! Add milk and hot sauce and stir vigorously to prevent clumps from forming. Use a wooden spoon and stir constantly while adding ricotta and mozzarella cheese, and until both cheeses melt completely and sauce is smooth. At the end add salt and black pepper.</span></div>
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Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com11tag:blogger.com,1999:blog-1263595579158933054.post-12674875423589591002011-05-29T18:49:00.000-05:002017-08-31T18:26:55.431-05:00<span style="color: #351c75;">"Achievement lies within the reach of those who reach beyond themselves." Congrats on all your achievements dear daughter and hope you all the best in college! Enjoy your summer!!!!!!!!!!!!!!!!!!!! MWAHHHHHHHHHHHH ♥♥♥</span><br />
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Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com3tag:blogger.com,1999:blog-1263595579158933054.post-34697221485593505902011-04-25T10:44:00.000-05:002017-08-31T19:34:51.759-05:00PICKLED CAULIFLOWER AND CARROTS<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVy_Cq0IsVd1-JMr9bmAlyszc9fQz9V-i5rYQzvVI-ZzoBuinEF_jqHZkZfJBYlz5K3kiu36tQb-Z54GH87hdU-z8MFZbLJEemxWfCkzNu8OTUKB5G8kobPaN84RLm60L-eeT_bgC4OGc/s1600/SL740505+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVy_Cq0IsVd1-JMr9bmAlyszc9fQz9V-i5rYQzvVI-ZzoBuinEF_jqHZkZfJBYlz5K3kiu36tQb-Z54GH87hdU-z8MFZbLJEemxWfCkzNu8OTUKB5G8kobPaN84RLm60L-eeT_bgC4OGc/s400/SL740505+%2528640x480%2529.jpg" width="400px" /></a></div>
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<span style="color: #351c75;">It was far too long since I last posted, visited my foodie friends blogs, and even buzzed someone on FoodBuzz. Though that doesn't mean I wasn't being busy in the kitchen, I just didn't have time to take photos of my creations and write about them.</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">Since my daughter is a senior this year and off to college in the autumn and my youngest son is off to the high school in autumn, I decided to go back to school. But to my surprise, I finished all my classes, graduated, passed my state exam for CNA, find work, and started working in a much shorter time than I expected. </span><br />
<span style="color: #351c75;">This is the reason I didn't manage to have enough time for my foodie friends and my blog.</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">Does it happen to you too that you just can't resist but buy that extra head of so beautiful looking cauliflower or that extra bag or two of carrots that look so bright orange and fresh? It does? Than you are just like me. And than that pour vegetable is sitting on the counter and waiting to be transformed into something delicious... This time, my extra veggies found their way into a pickling jar. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVNnWuqtEX-gfBlVBSSPyBASwYIxJHXqewQPCkScisLOd5Wyifn5tgf3cv0cvrJ6NCQJMBbH6jcgpvgekef41sCBxEmdAcr4Jcnsc5e8amdSys3FUBQV903LAMmrSOXY4cgbM6xantUaH/s1600/SL740318+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVNnWuqtEX-gfBlVBSSPyBASwYIxJHXqewQPCkScisLOd5Wyifn5tgf3cv0cvrJ6NCQJMBbH6jcgpvgekef41sCBxEmdAcr4Jcnsc5e8amdSys3FUBQV903LAMmrSOXY4cgbM6xantUaH/s400/SL740318+%2528640x480%2529.jpg" width="300px" /></a></div>
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<a href="http://www.foodista.com/recipe/RGHHGDJR/pickled-cauliflower-and-carrots-my-way" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Pickled Cauliflower And Carrots- My Way on Foodista"><img alt="Pickled Cauliflower And Carrots- My Way on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Pickled Cauliflower And Carrots- My Way<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_RGHHGDJR_GYZMXCQW" style="display: none;" /></a><br />
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<a name='more'></a><span style="color: #351c75;"><u><strong>PICKLED CAULIFLOWER AND CARROTS</strong></u></span><br />
<span style="color: #351c75;">(for printable recipe click <a href="https://sites.google.com/site/indulginglife/home/pickled-cauliflower-and-carrots?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: red;"><strong>here</strong></span></a>)</span><br />
<span style="color: #351c75;"><span style="color: #351c75;"><br /></span>
<span style="color: #351c75;"><u>Ingredients:</u></span></span><br />
<span style="color: #351c75;">1 cup white distilled vinegar</span><br />
<span style="color: #351c75;">3 cups water</span><br />
<span style="color: #351c75;">1 cauliflower head, cut into florets</span><br />
<span style="color: #351c75;">6 carrots, peeled and cut into 1 inch pieces</span><br />
<span style="color: #351c75;">1 tbsp salt</span><br />
<span style="color: #351c75;">1 tsp sugar</span><br />
<span style="color: #351c75;">1/4 tsp crushed chili peppers</span><br />
<span style="color: #351c75;">1/4 tsp cumin seeds</span><br />
<span style="color: #351c75;">1 tsp coriander seeds</span><br />
<span style="color: #351c75;">1 tsp mustard seeds</span><br />
<span style="color: #351c75;">7 garlic cloves</span><br />
<span style="color: #351c75;"><span style="color: #351c75;"><br /></span>
<span style="color: #351c75;"><u>Directions:</u></span></span><br />
<span style="color: #351c75;">In a pot, bring to boil water, white distilled vinegar, salt, and sugar. Let it cool down completely. I usually do this the evening before I decide to make pickled something.</span><br />
<span style="color: #351c75;"><span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">In a big enough pot, bring to boil water with some salt. Boil cauliflower florets first, just for 3 minutes. Remove cauliflower and immediately rinse under cold water. Put in carrots and boil them for around 3 minutes, too. Carrots too, should be immediately rinsed under cold water.</span></span><br />
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<img border="0" height="150px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVR56JLYnvAqvECm9idnV2GYDXBdoNKrOr96Z0XQwujTjnSjO00nNh9S_mKEd52KKmlF8YsQjNkDrWTSNz0uDRaGAJATBmDpIRKhAi7xDr8zZSzIdeUJNLD2zpY4sQEQKA_lg1YVt10_K/s200/SL740307+%2528640x480%2529.jpg" width="200px" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZqduRXbwiGoARkemAHsTuS_Y6SBlK3YmHLg78e56O9PAT6J0Sb94j9cTRyT-e2iEzUdd8SNjEx7mG5sAvluIQrWUbq1l3nPqTsCo8JzGII3g_MFyuv1HUxbhUmO6LuUdbvc7qCCF9qK_/s1600/SL740308+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZqduRXbwiGoARkemAHsTuS_Y6SBlK3YmHLg78e56O9PAT6J0Sb94j9cTRyT-e2iEzUdd8SNjEx7mG5sAvluIQrWUbq1l3nPqTsCo8JzGII3g_MFyuv1HUxbhUmO6LuUdbvc7qCCF9qK_/s200/SL740308+%2528640x480%2529.jpg" width="200px" /></a></div>
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<span style="color: #351c75;">Layer cauliflower and carrots into a big enough clean dry jar. Through in garlic cloves and all the spices, and pour over the cooled pickling liquid. </span><br />
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<span style="color: #351c75;">Pickled cauliflower and carrots will be ready in 3 weeks to enjoy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjbuNBnXmo3r6oi8QA6SCF8sRNnV0hJI5JPpZ0cDkcqe5MYt3_kVrgao1g5KMfX1bJ4_N6d3BZs1hxUBS4uH8v9XAfmx-lj323FHyJKQN_azWOzDaNRKWDUTMwr-_oR_UV4z3VbKDYnwE/s1600/SL740506+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjbuNBnXmo3r6oi8QA6SCF8sRNnV0hJI5JPpZ0cDkcqe5MYt3_kVrgao1g5KMfX1bJ4_N6d3BZs1hxUBS4uH8v9XAfmx-lj323FHyJKQN_azWOzDaNRKWDUTMwr-_oR_UV4z3VbKDYnwE/s400/SL740506+%2528640x480%2529.jpg" width="400px" /></a></div>
Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com13tag:blogger.com,1999:blog-1263595579158933054.post-48791652892941933552011-04-15T17:21:00.000-05:002017-08-31T19:40:40.987-05:00INSTANT VANILLA-CHOCOLATE TIRAMISU<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4zQ0sEG7gilJIROk6349k3nnztPOCqvLFCDmhogOCb2A2f5TQ3Ty1v2asabxMuoxqHewFBNO-KcoVkSCguRJ6vSAbPU8RvWWGxq3OeAr_Z44ExMHAONlkvdyGr6DLQG2haKUjZrGcGYc/s1600/SL740155+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4zQ0sEG7gilJIROk6349k3nnztPOCqvLFCDmhogOCb2A2f5TQ3Ty1v2asabxMuoxqHewFBNO-KcoVkSCguRJ6vSAbPU8RvWWGxq3OeAr_Z44ExMHAONlkvdyGr6DLQG2haKUjZrGcGYc/s400/SL740155+%2528640x480%2529.jpg" width="300" /></a></div>
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<span style="color: #351c75;"><span style="color: #f6b26b;">On a busy day when you still wanna treat your dear ones with something special and delicious instant pudding and lady fingers come to the rescue. I love LOVE shortcuts, they make our life so much easier! My first post was </span><a href="http://indulginglife.blogspot.com/2010/09/always-star-at-dinner-table-tiramisu.html"><span style="color: red;">Always a star at dinner table- TIRAMISU</span></a><span style="color: #f6b26b;"> and I made it from scratch, but these days it feels like I'm living in a vortex, so come on in shortcuts, you don't even have to knock on the door, it is already open! </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeSX49IrPwHeSNDE2i47gZ2xQg4QtGNzBk6_1M-C2mCK8rYgwxAyBj4gl5p-kAt9UcAk0Gyo6BJK4qGECo6nFYAFhGH5OD9qAFZNglPiZStBcILX_BBgNf1zaOfWOQ5ugHvKIcaAZXgho/s1600/SL740158+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeSX49IrPwHeSNDE2i47gZ2xQg4QtGNzBk6_1M-C2mCK8rYgwxAyBj4gl5p-kAt9UcAk0Gyo6BJK4qGECo6nFYAFhGH5OD9qAFZNglPiZStBcILX_BBgNf1zaOfWOQ5ugHvKIcaAZXgho/s400/SL740158+%2528640x480%2529.jpg" width="400" /></a></div>
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<a href="http://www.foodista.com/recipe/NTQCQGN5/instant-vanilla-chocolate-tiramisu" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Instant Vanilla-Chocolate Tiramisu on Foodista"><img alt="Instant Vanilla-Chocolate Tiramisu on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Instant Vanilla-Chocolate Tiramisu<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_NTQCQGN5_GYZMXCQW" style="display: none;" /></a><br />
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<a name='more'></a><span style="color: #351c75;"><strong><u>INSTANT VANILLA-CHOCOLATE TIRAMISU</u></strong></span><br />
<span style="color: #351c75;">(for printable recipe click <a href="https://sites.google.com/site/indulginglife/home/instant-vanilla-chocolate-tiramisu?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: red;">here</span></a>)</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;"><u>Ingredients:</u></span><br />
<span style="color: #351c75;">14 lady fingers</span><br />
<span style="color: #351c75;">1 small package instant chocolate pudding prepared with only 1 cup milk</span><br />
<span style="color: #351c75;">1 small package instant French vanilla pudding prepared with only 1 cup milk</span><br />
<span style="color: #351c75;">1 cup unsweetened cocoa (2 tsp cocoa powder mixed with 1 cup hot milk)</span><br />
<span style="color: #351c75;">1/2 cup sweetened shredded coconut</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;"><u>Directions:</u></span><br />
<span style="color: #351c75;">Layer bread loaf pan with plastic wrap. Evenly distribute shredded coconut on the bottom of the pan. Evenly spread chocolate pudding. Dip 6 lady fingers into unsweetened cocoa. Arrange them over the chocolate pudding. Spread the French vanilla pudding over the lady fingers. Dip the remaining 8 lady fingers into the cocoa and arrange them over vanilla pudding. Cover with plastic wrap and refrigerate for at least 30 minutes before serving.</span><br />
<span style="color: #351c75;">Remove the plastic wrap and invert the instant vanilla-chocolate tiramisu on a serving plate, drizzle with melted white and dark chocolate, and indulge!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRdn8uGvhgC-RQ7O4LEv2VEF1-Khw1rSomhaPR8vrivUYE9z__5iZvpKfhATUZxK1NZP1GrVfS1tdJZUAt-E2W5KsVLzmUy2hE6_l77zqC4QZqZGjpTSmKi-2TAunJBfhS-xGX0r04dJyR/s1600/SL740162+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRdn8uGvhgC-RQ7O4LEv2VEF1-Khw1rSomhaPR8vrivUYE9z__5iZvpKfhATUZxK1NZP1GrVfS1tdJZUAt-E2W5KsVLzmUy2hE6_l77zqC4QZqZGjpTSmKi-2TAunJBfhS-xGX0r04dJyR/s400/SL740162+%2528640x480%2529.jpg" width="400" /></a></div>
Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com14tag:blogger.com,1999:blog-1263595579158933054.post-84642218606890196402011-04-05T10:28:00.001-05:002011-04-05T10:33:17.746-05:00POTATOES with SAUERKRAUT and CRUNCHED SMOKED TURKEY HAM<span style="color: #f6b26b;">The part of Slovenia where I come from is called Brkini. This region has that kind of soil that is perfect for harvesting the best potatoes in quantities that last for a year, as well as cabbage that is turned into sauerkraut and stored to last through the winter too. </span><br />
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<span style="color: #f6b26b;">"Krompir v zevenci" or potato cooked with sauerkraut is a traditional dish that was usually served for dinner in those past days when food was not as abundant as today, and is served today for special occasions as delicacy and a staple of the region. What gives potato in this dish that special "aha"moment is the sauerkraut pickling liquid that kind of hardens the potatoes' outer layer and prevents potatoes from overcooking and mushing. Traditionally hot pig fat with crunched sausage is poured over the top to bring the dish together; but as I don't consume pork I always use olive oil and smoked turkey ham.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4vCCwwov0qXM_bOyCHdLxioHy03o2r_Pje_pOjqQkHbuGCBE5ySMV0otxXZOBTkFUY2xLWzixdxwfQjPWAVAYie_tYxEKRghyphenhyphens6IgUzBAoToqYyNnw90uEzaySNW9vDo-Li0iLkybxvo/s1600/SL740415+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4vCCwwov0qXM_bOyCHdLxioHy03o2r_Pje_pOjqQkHbuGCBE5ySMV0otxXZOBTkFUY2xLWzixdxwfQjPWAVAYie_tYxEKRghyphenhyphens6IgUzBAoToqYyNnw90uEzaySNW9vDo-Li0iLkybxvo/s400/SL740415+%2528640x480%2529.jpg" width="400" /></a></div><br />
<a href="http://www.foodista.com/recipe/5B4XKB4B/potatoes-with-sauerkraut-and-crunched-smoked-turkey-ham" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Potatoes With Sauerkraut and Crunched Smoked Turkey Ham on Foodista"><img alt="Potatoes With Sauerkraut and Crunched Smoked Turkey Ham on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Potatoes With Sauerkraut and Crunched Smoked Turkey Ham<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_5B4XKB4B_GYZMXCQW" style="display: none;" /></a><br />
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<a name='more'></a><span style="color: #f6b26b;"><u><strong>POTATOES with SAUERKRAUT and CRUNCHED SMOKED TURKEY HAM</strong></u> (for 2 persons)</span><br />
<span style="color: #f6b26b;">(for printable recipe click <a href="https://sites.google.com/site/indulginglife/home/potatoes-with-sauerkraut-and-crunched-smoked-turkey-ham?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: red;"><strong>here</strong></span></a>)</span><br />
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<span style="color: #f6b26b;"><u>Ingredients:</u></span><br />
<span style="color: #f6b26b;">6 small potatoes, peeled and cut in half</span><br />
<span style="color: #f6b26b;">14 oz. sauerkraut with pickling liquid, about 2 cups</span><br />
<span style="color: #f6b26b;">1/2 tsp salt</span><br />
<span style="color: #f6b26b;">1/4 tsp black pepper</span><br />
<span style="color: #f6b26b;">water, enough to cover the potatoes in the pot</span><br />
<span style="color: #f6b26b;">1 cup cubed smoked turkey ham</span><br />
<span style="color: #f6b26b;">1/4 cup olive oil</span><br />
<span style="color: #f6b26b;">1 garlic clove, finely chopped</span><br />
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<span style="color: #f6b26b;"><u>Directions:</u></span><br />
<span style="color: #f6b26b;">Into a big enough pot, put potatoes, salt, and black pepper. Cover with water and bring to a boil over high heat. Add sauerkraut with pickling liquid, bring to a boil again, lower heat to medium, and cook until potatoes are soft, approximately 15 minutes. Drain the liquid, cover the pot, and set aside.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_Hl-6IefMdKReNfumfVGFjgqa72W1JNE83SubdV3DugPJs4lqSehbS1qB04Bv7yysMpFASQ3NrNxu2ns-Ge3XpsX6C0hBn45QOmvuEgb95XA0pw6pgXxI7hJUovn_lidlFfi8SY_S0Pj/s200/SL740404+%2528640x480%2529.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIwur4O1BiLLHe4KsUp4k9nFMjXhzL2yOWh2IdGSMQcMfdBV0JiFdAyNsSMVDRNmhVe0WbwDQc-YbNaOCYYHYxy4pXf2MZfj6Ri_oWgYtsMwoSRB3pS0O4_3yXiExiQZkARwTntuNjkgX/s1600/SL740405+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIwur4O1BiLLHe4KsUp4k9nFMjXhzL2yOWh2IdGSMQcMfdBV0JiFdAyNsSMVDRNmhVe0WbwDQc-YbNaOCYYHYxy4pXf2MZfj6Ri_oWgYtsMwoSRB3pS0O4_3yXiExiQZkARwTntuNjkgX/s200/SL740405+%2528640x480%2529.jpg" width="200" /></a></div><br />
<span style="color: #f6b26b;">Into a hot skillet over medium heat, pour olive oil and add cubed smoked turkey ham. Cook until ham becomes browned and crunchy. Don't forget to add garlic to ham 2-3 minutes before ham is done.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0Ok5rmdX93PT-WQX8yV7SZxVr4EUh95IvRZp1XXw_VXafrc3CTkA9T5mvKFPsEbbr9o7NZRkgSUM_Ji2qBFGaSqLdFH23FMGuMv-nNx9AOo-YIUIqaNkvuBThIKDdR3gZ0KN7A7d4XlN/s1600/SL740409+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0Ok5rmdX93PT-WQX8yV7SZxVr4EUh95IvRZp1XXw_VXafrc3CTkA9T5mvKFPsEbbr9o7NZRkgSUM_Ji2qBFGaSqLdFH23FMGuMv-nNx9AOo-YIUIqaNkvuBThIKDdR3gZ0KN7A7d4XlN/s320/SL740409+%2528640x480%2529.jpg" width="320" /></a></div><br />
<span style="color: #f6b26b;">Onto each plate arrange 6 potato halves, half of the sauerkraut, and pour over hot olive oil with crunched turkey ham. For those who are not meat fans, just olive oil and garlic will give the same delicious tasty results!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoANsbjfWE99bB0n53tdG-3le-LwjCPUaggnPlcLi8FllyEAJfDmuxHFl4vVK3MpBnab0TFFdwe8paRTItNA7JsF5V7mrG1JXasx2yLxi6iz4zqC_qZgpA4goB7aWuPv-FtzCo6Dj3T487/s1600/SL740416+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoANsbjfWE99bB0n53tdG-3le-LwjCPUaggnPlcLi8FllyEAJfDmuxHFl4vVK3MpBnab0TFFdwe8paRTItNA7JsF5V7mrG1JXasx2yLxi6iz4zqC_qZgpA4goB7aWuPv-FtzCo6Dj3T487/s400/SL740416+%2528640x480%2529.jpg" width="400" /></a></div><br />
<span style="color: #f6b26b;">Hope you enjoyed being accounted to one more of my home country traditional meals!</span>Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com11tag:blogger.com,1999:blog-1263595579158933054.post-2078862354645183122011-04-02T12:23:00.000-05:002017-08-31T18:39:02.036-05:00WHEN VANILLA MET CHOCOLATE<span style="color: #351c75;">How to make sure your cake will be moist? The answer is simple, put instant pudding mix into the batter. Yes, it's that simple! All of you have probably seen the ready cake mix with big print "SUPER MOIST- WITH PUDDING in the MIX". And the most wonderful thing about instant pudding mix is that it comes in so many different flavors. What is also so wonderful about instant pudding mix is that they come in all the beautiful colors of rainbow, too. I chose vanilla and chocolate because they are the most popular in our house. But hey, wouldn't it be great to make a pistachio and banana cake?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpKXEbzQkQvlvOVRjdGMS39Wq1a4XozxKzmFSSKoKyQk5yzj2ltrpdG0HpgniGsoqpnpBDQ29imW-5NtHv_SiaZtn3CiF56ZioARplfib-MXb2wWhJxvFVJNQlIVrXNokUonq5Y0tpXWo/s1600/SL740208+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpKXEbzQkQvlvOVRjdGMS39Wq1a4XozxKzmFSSKoKyQk5yzj2ltrpdG0HpgniGsoqpnpBDQ29imW-5NtHv_SiaZtn3CiF56ZioARplfib-MXb2wWhJxvFVJNQlIVrXNokUonq5Y0tpXWo/s400/SL740208+%2528640x480%2529.jpg" width="300" /></a></div>
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<a href="http://www.foodista.com/recipe/XFVCYRV2/vanilla-met-chocolate-cake" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Vanilla Met Chocolate Cake on Foodista"><img alt="Vanilla Met Chocolate Cake on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Vanilla Met Chocolate Cake<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_XFVCYRV2_GYZMXCQW" style="display: none;" /></a><br />
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<a name='more'></a><span style="color: #351c75;"><u><strong>VANILLA MET CHOCOLATE CAKE</strong></u></span><br />
<span style="color: #351c75;">(for printable recipe click <a href="https://sites.google.com/site/indulginglife/home/vanilla-met-chocolate-cake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: red;"><strong>here</strong></span></a>)</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;"><u>Ingredients:</u></span><br />
<span style="color: #351c75;">4 eggs</span><br />
<span style="color: #351c75;">4 dL sugar</span><br />
<span style="color: #351c75;">6 dL all-purpose flour</span><br />
<span style="color: #351c75;">4 tsp baking powder</span><br />
<span style="color: #351c75;">4 tsp vanilla</span><br />
<span style="color: #351c75;">2 dL milk</span><br />
<span style="color: #351c75;">6 tbsp unsalted butter, melted (you can use olive or vegetable oil)</span><br />
<span style="color: #351c75;">1 small packet vanilla instant pudding mix</span><br />
<span style="color: #351c75;">1 small packet chocolate instant pudding mix</span><br />
<span style="color: #351c75;">1/2 cup cocoa powder, sifted</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnbQazf410KgzhiTSQ5x8ADj8fKz6vItbMl914auDWOnIM-sdoBfILnGf-PurVJRFoaaqpvLTenq8WIYmcCRCKCsFkNRsLxgLRZZNvbXzpEGZdom6OjXVEIhgv8XiBUsozLjMt9CQ2B2w/s1600/SL740203+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnbQazf410KgzhiTSQ5x8ADj8fKz6vItbMl914auDWOnIM-sdoBfILnGf-PurVJRFoaaqpvLTenq8WIYmcCRCKCsFkNRsLxgLRZZNvbXzpEGZdom6OjXVEIhgv8XiBUsozLjMt9CQ2B2w/s400/SL740203+%2528640x480%2529.jpg" width="400" /></a></div>
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<span style="color: #351c75;"><u>Directions:</u></span><br />
<span style="color: #351c75;">Preheat oven to 350*F. Oil and flour dust an angel food cake form.</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">With an electric mixer, mix eggs and sugar until white and fluffy. Mix flour with baking powder and add the mix to the egg mixture. Add melted butter and fold. Divide the cake batter into two equal portions. Add vanilla instant pudding mix to one part and chocolate instant pudding mix and cocoa powder to the other half. </span><br />
<span style="color: #351c75;">Pour chocolate batter into angel food cake form first, than carefully spread the vanilla batter over it.</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">Bake on the middle rack for 40 - 50 minutes. I always check my cake after 30 minutes, so I can cover it with aluminum foil to prevent over browning.</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">After the cake is done, let it cool for10 minutes, take it out if the cake form, and let it cool completely on a cookie rack.</span><br />
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<span style="color: #351c75;">Garnish and serve in your preferred way and enjoy with a cup of coffee or tea.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zQtTrQwol2IIxm_18_8XPSoqxoNAOSVsSyCv_ofRzq8-xuZ0GaraRKuffqvWPEzoM9PGX3A7ftuJMtlZEx7yxG4h_o17IqagxwL51QDMQLg0qRIo1e6gIOVv5cFLW5ZdgyqXHUSW_GmF/s1600/SL740219+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zQtTrQwol2IIxm_18_8XPSoqxoNAOSVsSyCv_ofRzq8-xuZ0GaraRKuffqvWPEzoM9PGX3A7ftuJMtlZEx7yxG4h_o17IqagxwL51QDMQLg0qRIo1e6gIOVv5cFLW5ZdgyqXHUSW_GmF/s400/SL740219+%2528640x480%2529.jpg" width="400" /></a></div>
Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com17tag:blogger.com,1999:blog-1263595579158933054.post-39587195380160021392011-03-30T15:18:00.005-05:002017-08-31T18:37:34.105-05:00FEELING GOOD, MY NEW BOOK, and NO-BAKE CHEESECAKE<span style="color: #351c75;">I'm back from Memphis and I'm feeleing WHITE, RED, and BLUE!!!! To celebrate I made some cheesecake, again, but this way the quicker, shortcut way.</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">I usually do everything the traditional way. But since my life became busy and hectic I'm trying to find ways to make delicious dessert recipes easier and quicker to make. Sometimes there is no way you can skip baking, but with cheesecake it simple- the secret is in INSTANT PUDDING MIX! I found this recipe on</span> <a href="http://www.ehow.com/how_6453844_use-mix-make-no_bake-cheesecake.html"><span style="color: red;"><strong>eHow Food</strong></span></a> <span style="color: #351c75;"><span style="color: #f6b26b;">an</span><span style="color: #f6b26b;">d adjusted it a bit.</span></span><br />
<span style="color: #351c75;">Instant pudding mixes come in so many different flavors, so it is easy to to make the perfect cheesecake for every occasion!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_uGQeI7ND843kyER4QGSpJqG5pWQggqRwEhemNHGolbzwnuYv6dq8-yjEh2o6HqKNhhk_5JxgNprgepcWBVJ3MfJADlnt3QiXPZSmR_q16uxbOl8HYt1LD_O1m46Et_QdE-xzuUWTWMO/s1600/SL740339+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_uGQeI7ND843kyER4QGSpJqG5pWQggqRwEhemNHGolbzwnuYv6dq8-yjEh2o6HqKNhhk_5JxgNprgepcWBVJ3MfJADlnt3QiXPZSmR_q16uxbOl8HYt1LD_O1m46Et_QdE-xzuUWTWMO/s400/SL740339+%2528640x480%2529.jpg" width="400" /></a></div>
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<a href="http://www.foodista.com/recipe/Q74P5PH3/no-bake-cheesecake-my-way" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="No-Bake Cheesecake My Way on Foodista"><img alt="No-Bake Cheesecake My Way on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />No-Bake Cheesecake My Way<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_Q74P5PH3_GYZMXCQW" style="display: none;" /></a><br />
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<span style="color: #351c75;">Here are some photos on the way to Memphis:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxfoLQqmwe0cG3EZleka-SZ7k7rjshZ8Dwi7fBwmWlw6MFx_Ulh9PYK-3dnJmB6CnOtERkjEAb_23rB9O7CgX4rcS06X4Di-tdBadyfu1wpadu4mQjgYKQyHRIMC7Wbk5vgF799OTXtN5G/s1600/SL740359+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxfoLQqmwe0cG3EZleka-SZ7k7rjshZ8Dwi7fBwmWlw6MFx_Ulh9PYK-3dnJmB6CnOtERkjEAb_23rB9O7CgX4rcS06X4Di-tdBadyfu1wpadu4mQjgYKQyHRIMC7Wbk5vgF799OTXtN5G/s320/SL740359+%2528640x480%2529.jpg" width="320" /></a></div>
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<span style="background-color: white; color: #351c75;">The great Tenneessee River with the sun going down</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbJDrPtmA19Dp8187pb7wDZ1Z2uBmsg6iCPCVxFc_WkyixzYbbXnyEikCDoprY7KDylj0n3gci4a9vlpxxbvvhIGjJ4lzcK0LCCKt05cVWXs9vZgirOWw_yyhGSEz85t9UR-POHaNjXB3/s1600/SL740361+%2528640x480%2529.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: #351c75;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbJDrPtmA19Dp8187pb7wDZ1Z2uBmsg6iCPCVxFc_WkyixzYbbXnyEikCDoprY7KDylj0n3gci4a9vlpxxbvvhIGjJ4lzcK0LCCKt05cVWXs9vZgirOWw_yyhGSEz85t9UR-POHaNjXB3/s320/SL740361+%2528640x480%2529.jpg" width="320" /></span></a></div>
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<span style="background-color: white; color: #351c75;">Clear sky promising all the best</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZMT4csbbnIf5axVsWozJyej4M69Pk-1WYRSvFanouobh8A_3AHmXihlhKRCS4Bg8IW3xlmMXU4z_-2JuYN3UlVki5Dn5OM-A5Xwo67iXjutI61Kizuio_YG5glk7d3-eNnOQC3zyV61w/s1600/SL740363+%2528640x480%2529.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: #351c75;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZMT4csbbnIf5axVsWozJyej4M69Pk-1WYRSvFanouobh8A_3AHmXihlhKRCS4Bg8IW3xlmMXU4z_-2JuYN3UlVki5Dn5OM-A5Xwo67iXjutI61Kizuio_YG5glk7d3-eNnOQC3zyV61w/s320/SL740363+%2528640x480%2529.jpg" width="320" /></span></a></div>
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<span style="background-color: white; color: #351c75;">Looks like the doorway to heaven, doesn't it?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkH7p4Pyr76QSv5z5zG_p-_HiIQ0hMehslCGL6HG07ka_GpCbbu5xdFCRAnTD5J9x-wObLuu142z3y4WQVqJPnucSilVrvw2eyqZSGDKXl1hkn6fo5tB19pUqMNc6GXsyIBJxSwMTAYzd5/s1600/SL740364+%2528640x480%2529.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: #351c75;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkH7p4Pyr76QSv5z5zG_p-_HiIQ0hMehslCGL6HG07ka_GpCbbu5xdFCRAnTD5J9x-wObLuu142z3y4WQVqJPnucSilVrvw2eyqZSGDKXl1hkn6fo5tB19pUqMNc6GXsyIBJxSwMTAYzd5/s320/SL740364+%2528640x480%2529.jpg" width="320" /></span></a></div>
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<span style="background-color: white; color: #351c75;">And an angel looking over us...</span></div>
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<span style="background-color: white; color: #351c75;"> </span></div>
<span style="background-color: white; color: #351c75;">And here are some photos from the way back home:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUxUlNitL8dq3f56b9zX427ntqsj5yWloT-NCz6Evz3TsGwAofG_SHCRsx5hRB0YRjE5EF5IMAkl4bLzkh4o6QYOfZJzi6hU8dkzg_QviyTWVkFJd4UR0vrUMAGDNqFEQzllGhO4haCeX/s1600/SL740376+%2528640x480%2529.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: #351c75;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUxUlNitL8dq3f56b9zX427ntqsj5yWloT-NCz6Evz3TsGwAofG_SHCRsx5hRB0YRjE5EF5IMAkl4bLzkh4o6QYOfZJzi6hU8dkzg_QviyTWVkFJd4UR0vrUMAGDNqFEQzllGhO4haCeX/s320/SL740376+%2528640x480%2529.jpg" width="320" /></span></a></div>
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<span style="background-color: white; color: #351c75;">Great Tenneessee river in the morning</span></div>
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<span style="background-color: white; color: #351c75;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouZENhi446mJReo-XfQP6UG_xeuCzV09ie6UAHxXRs_7mrCQAihVeZM_htGgw3XHM-2yMDppjLuscOPiVAq8Ge9DKLnFqoC9JEsPXFUYW5SORq059EMuR50T8OIh_i2P3C2Pw38mpQw8z/s200/SL740373+%2528640x480%2529.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9Flq6D2K-8d4UbAneEJILkJQcjnU0S0QqDJUdJj6ak8lBsa8oF_yH92qV_r_KLuBvEqQ0eLvvZ2-HnXPogTSBB7Nl1tA_adDb50kqv-q6HXasonCmh3wF_5AHvUbomgx7iFobBH9GN8x/s1600/SL740393+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9Flq6D2K-8d4UbAneEJILkJQcjnU0S0QqDJUdJj6ak8lBsa8oF_yH92qV_r_KLuBvEqQ0eLvvZ2-HnXPogTSBB7Nl1tA_adDb50kqv-q6HXasonCmh3wF_5AHvUbomgx7iFobBH9GN8x/s200/SL740393+%2528640x480%2529.jpg" width="200" /></a></span></div>
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<span style="background-color: white; color: #351c75;">Junk food and green results, yuck!!!</span></div>
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<span style="background-color: white; color: #351c75;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWsf_KF1eWhcPrzGdIX7crCz71rpWC2bcKRdEa-Z5q1VvIAYZmBqAz8_0WGubt0IwptEqjbmxNYFrFopHLdDbxlZcLMzdj69wVwI99uuFhRNmFqUSeU8p52ED2MuTQuICXvfoESVr4BOL/s200/SL740389+%2528640x480%2529.jpg" width="200" /><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_I5u-H9CiR6nNy34IkYDSX0lPsgrcy4Ive9jG90pw-3K4hPf7WbMFK8WMP8PBRQvLgzBYIqCdL6hwZiHjOwyGVM7sM0pXvO_WurOnNh6EiBAhlEbrcF8z-NdCEhuezFzFUfHSoIUgsUET/s200/SL740395+%2528640x480%2529.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJp20rln3HL8mIBP9yK6y8Xfb0lciyzha228N9lXvd0KJUfPWOPT8m6rHS6XnQUoeIPkjmp6N4ixgrVAnbu1deJhUxxisaHF32ZrhjSBPuOZWxzV4CzOUDerpgIYckeOkyh3OjAGBY0wI_/s1600/SL740394+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJp20rln3HL8mIBP9yK6y8Xfb0lciyzha228N9lXvd0KJUfPWOPT8m6rHS6XnQUoeIPkjmp6N4ixgrVAnbu1deJhUxxisaHF32ZrhjSBPuOZWxzV4CzOUDerpgIYckeOkyh3OjAGBY0wI_/s200/SL740394+%2528640x480%2529.jpg" width="200" /></a></span></div>
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<span style="background-color: white; color: #351c75;">My boy was excited to being chased by "monster" truck</span></div>
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<span style="background-color: white; color: #351c75;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdX48PM1fBUULP2KFwG7NWqNui79kKVLxR_h5EAWjkLhigah94OiNEkvMpbWp8817CP9fBek1q4tzVBNDcru-cJrfd7mIpQRsQ4P1BaADLwWL1B7rJz40PRH7lf6mRPQ5tEGw5JiEaJ6w5/s200/SL740383+%2528640x480%2529.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vYihRm4Qr5fIQJv0SJdIKbel231wFw3ET513bq3Of9g2TMp9-SMEKsfcSvQWqtYnzkc-4rJbVt5o3xKdpeH-1uMtsfls3fqdNlEJC72Q5ODSEEzOIw6iKpCaAhxwU2GGo20C8aOl-875/s1600/SL740387+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vYihRm4Qr5fIQJv0SJdIKbel231wFw3ET513bq3Of9g2TMp9-SMEKsfcSvQWqtYnzkc-4rJbVt5o3xKdpeH-1uMtsfls3fqdNlEJC72Q5ODSEEzOIw6iKpCaAhxwU2GGo20C8aOl-875/s200/SL740387+%2528640x480%2529.jpg" width="200" /></a></span></div>
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<span style="background-color: white; color: #351c75;">Spring is coloring trees in all beautiful bright colors</span></div>
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<span style="background-color: white; color: #351c75;">And yet another surprise was waiting for me in the mail box! Thank you Elisabeth @<a href="http://foodandthriftfinds.blogspot.com/"><span style="color: red;"><strong>Food and Thrift Finds</strong></span></a>, my book arrived today! I will spend a relaxing afternoon reading and browsing the pages and admiring all the wonderful photos:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJsQKRyEXLjySI9LOZD_XLpTuV8E-iZ9IYh1_mkr31T8pAjHVEJXtCuaVjYtAe0bAbRoppbncSN_VWVBLeiZAQJ5ft8EqJRFJzqT4VTIZ5fRx46pNoNEEHpNjTtaAeDQRVfKaQcosNh6R5/s1600/SL740397+%2528640x480%2529.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: #351c75;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJsQKRyEXLjySI9LOZD_XLpTuV8E-iZ9IYh1_mkr31T8pAjHVEJXtCuaVjYtAe0bAbRoppbncSN_VWVBLeiZAQJ5ft8EqJRFJzqT4VTIZ5fRx46pNoNEEHpNjTtaAeDQRVfKaQcosNh6R5/s400/SL740397+%2528640x480%2529.jpg" width="400" /></span></a></div>
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<span style="color: #351c75;"><strong><u style="background-color: white;">NO-BAKE CHEESECAKE</u></strong></span></div>
<span style="background-color: white; color: #351c75;"><span style="color: #f6b26b;">(for printable recipe click</span> <a href="https://sites.google.com/site/indulginglife/home/no-bake-cheesecake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: red;"><strong>here</strong></span></a><span style="color: #f6b26b;">)</span></span><br />
<span style="background-color: white;"><span style="color: #351c75;"><br />
<span style="color: #f6b26b;"><u>Ingredients:</u></span></span></span><br />
<div style="padding-left: 4px;">
<span style="background-color: white; color: #351c75;">2 (8 oz.) packages cream cheese, soft</span><br />
<span style="background-color: white; color: #351c75;">3 cups milk</span><br />
<span style="background-color: white; color: #351c75;">2 small packages vanilla instant pudding</span></div>
<div style="padding-left: 4px;">
<span style="background-color: white; color: #351c75;">18 Graham crackers (approximately 9 oz.)</span></div>
<div style="padding-left: 4px;">
<span style="background-color: white; color: #351c75;">1 stick butter (1/2 cup)</span></div>
<div style="padding-left: 4px;">
<span style="background-color: white; color: #351c75;">2 tbsp sugar</span></div>
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</div>
<div style="padding-left: 4px;">
<span style="background-color: white;"><span style="color: #351c75;"><br />
<span style="color: #f6b26b;"><u>Directions: </u></span></span></span></div>
<div style="padding-left: 4px;">
<span style="background-color: white; color: #351c75;">Preheat oven to 325*F. Cover a 9 by 13'' baking pan with aluminum foil and set aside.</span></div>
<div style="padding-left: 4px;">
</div>
<div style="padding-left: 4px;">
<span style="background-color: white; color: #351c75;">In a food processor, pulse graham crackers until finely ground. Melt the butter and mix all together until all crackers are moistened. If you feel that the crackers are too dry, just add 1 or 2 tbsp milk and mix thoroughly. Press into the baking pan and bake for 8 - 10 minutes. Let cool completely. </span></div>
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</div>
<div style="padding-left: 4px;">
<span style="background-color: white; color: #351c75;">Blend cream cheese with 1 cup milk until smooth. Add 2 cups of milk and both pudding mixes. Beat with electric mixer until the cream cheese mix becomes thick, about 2 - 3 minute. Do not over beat. Pour over graham cracker crust. </span></div>
<div style="padding-left: 4px;">
<span style="background-color: white; color: #351c75;">Chill for one hour covered with plastic foil.</span></div>
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<span style="background-color: white; color: #351c75;">Cut into rectangles or squares and serve topped with whipping cream and strawberries or garnish up to your taste! </span><br />
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<span style="background-color: white; color: #351c75;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4FnXQHbdfMIFvKJhbvj3W3AOTJC5vJY5Jg_O1kR70Ed4JqwP1kwy_k3Q556TgIn5XlCQUXmX9GSkE-7tfT5HjAeqaF7l5DyaUO3W-4MYsgJBRtS0aMBMKtKegDDbM_Ilwl4P1fodLMYr/s200/SL740322+%2528640x480%2529.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBfwOCcdT_RKLFMBhYS17s6a-F1CaNxMuRPnE2zGLS_nsXCU-snxHKP0Q0XX0pzwoUfQ3gjgG8U0U9Ja8nrid1wFOv9dLr0nXzQCmJry575bWbW9b5UauKxSs37gS9emjfsz6xUYOyfBG/s1600/SL740325+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBfwOCcdT_RKLFMBhYS17s6a-F1CaNxMuRPnE2zGLS_nsXCU-snxHKP0Q0XX0pzwoUfQ3gjgG8U0U9Ja8nrid1wFOv9dLr0nXzQCmJry575bWbW9b5UauKxSs37gS9emjfsz6xUYOyfBG/s200/SL740325+%2528640x480%2529.jpg" width="200" /></a></span></div>
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Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com15tag:blogger.com,1999:blog-1263595579158933054.post-87197750525844854102011-03-26T11:45:00.003-05:002017-08-31T18:36:06.950-05:00MY FAVORITE SWEDISH PAIR<span style="color: #351c75;">I lived two years in Sweden and I can honestly say that except for one savory and one sweet dish, Swedish cuisine didn't make a great impact on me. </span><br />
<span style="color: #351c75;">Swedish scalloped potatoes and Bullar are those two dishes, one savory and one sweet. </span><br />
<span style="color: #351c75;">Sweetness of the onions, creaminess of the cream, and starchiness of the potatoes is a perfect flavor combination for me, that is why I felt in love with Swedish scalloped potatoes at the first sight of the dish.Although I regularly bake bullar as everybody in our family enjoys them, I didn't bake the scalloped potatoes in a long long time as the male part of my family is not so fond of cream or milk joining in to a savory dishes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVtYNRSUS8YSz7M-Bsc9vjhf9e09ZoxdzduDO-YZGPstZHB7OW7f1slcwG6OGhEwWS7zRFovvxJMPT4S3FJSCiTuW6am-nf5OrCFvc7Xso-xN1P_Sp2BbX8rVdkQk4KeSUTH2h5BOzhP1l/s1600/Swedish+Pair.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="145" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVtYNRSUS8YSz7M-Bsc9vjhf9e09ZoxdzduDO-YZGPstZHB7OW7f1slcwG6OGhEwWS7zRFovvxJMPT4S3FJSCiTuW6am-nf5OrCFvc7Xso-xN1P_Sp2BbX8rVdkQk4KeSUTH2h5BOzhP1l/s400/Swedish+Pair.jpg" width="400" /></a></div>
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<a name='more'></a><span style="color: #351c75;"><u><strong>SWEDISH SCALLOPED POTATOES</strong></u> (6-8 persons)</span><br />
<span style="color: #351c75;"><span style="color: #f6b26b;"><br />
</span><span style="color: #f6b26b;">The best time I ate this dish wasn't even in Sweden, it was in Jordan, in the summer of 1998. Potatoes were served with thinly sliced smoked salmon.</span></span><br />
<span style="color: #351c75;"><br />
</span><br />
<u><span style="color: #351c75;">Ingredients:</span></u><br />
<span style="color: #351c75;">3 tbsp butter, soft</span><br />
<span style="color: #351c75;">6 russet potatoes, peeled, sliced thin on mandolin</span><br />
<span style="color: #351c75;">2 large onions, sliced thin into thin rings</span><br />
<span style="color: #351c75;">1 tsp salt</span><br />
<span style="color: #351c75;">1 tsp black pepper</span><br />
<span style="color: #351c75;">1 cup heavy cream</span><br />
<span style="color: #351c75;">1/2 cup whole milk</span><br />
<span style="color: #351c75;"><br />
</span><br />
<u><span style="color: #351c75;">Directions:</span></u><br />
<span style="color: #351c75;">Preheat oven to 350°F. Butter a 9x13 inch casserole dish with 1 1/2 tbsp of butter. </span><br />
<span style="color: #351c75;"><span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the onion rings. <span style="color: #f6b26b;">Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions. </span><span style="color: #f6b26b;">Top the casserole with the remaining potato slices.</span></span></span><br />
<span style="color: #351c75;"><span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">Pour over the milk and heavy cream mixture. Spoon the remaining 1 1/2 tbsp of butter equaly over the top.</span></span><br />
<span style="color: #351c75;"><span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">Cover the casserole with aluminum foil and bake in the oven for one hour. After one hour, remove from the oven, remove the foil and return to the oven for an additional 30-40 minutes. When done, the potatoes will be tender and the milk mix should be mostly absorbed.</span></span><br />
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<span style="color: #351c75;"><u><strong>BULLAR</strong></u> (22 pieces)</span><br />
<span style="color: #351c75;"><span style="color: #f6b26b;"><br />
</span><span style="color: #f6b26b;">Bullar are similar to cinnamon rolls, but memories of my time spend in Sweden are making them special and unique for me.</span></span><br />
<span style="color: #351c75;"><span style="color: #f6b26b;"><br />
</span><u><span style="color: #f6b26b;">Ingredients for filling:</span></u></span><br />
<span style="color: #351c75;">7 tbsp butter, softened</span><br />
<span style="color: #351c75;">1/2 cup granulated sugar</span><br />
<span style="color: #351c75;">2 tsp cinnamon</span><br />
<span style="color: #351c75;"><span style="color: #f6b26b;"><br />
</span><u><span style="color: #f6b26b;">Directions:</span></u></span><br />
<span style="color: #351c75;">Stir together all the ingredients to creamy spreading. Cover with plastic foil and set aside.</span><br />
<span style="color: #351c75;"><span style="color: #f6b26b;"><br />
</span><u><span style="color: #f6b26b;">Ingredients for dough:</span></u></span><br />
<span style="color: #351c75;">16 tbsp margarine or butter</span><br />
<span style="color: #351c75;">2 1/4 cups milk</span><br />
<span style="color: #351c75;">3 tsp dry yeast</span><br />
<span style="color: #351c75;">1/2 tsp salt</span><br />
<span style="color: #351c75;">1/4 cup granulated sugar</span><br />
<span style="color: #351c75;">2 tsp ground cardamom</span><br />
<span style="color: #351c75;">6 1/3 cups all-purpose flour</span><br />
<span style="color: #351c75;"><span style="color: #f6b26b;"><br />
</span><u><span style="color: #f6b26b;">Sprinkle:</span></u></span><br />
<span style="color: #351c75;">2 tbsp pearl sugar</span><br />
<span style="color: #351c75;"><span style="color: #f6b26b;"><br />
</span><u><span style="color: #f6b26b;">Directions:</span></u></span><br />
<span style="color: #351c75;">Melt butter. Add milk and warm until lukewarm, pour into a bowl, add sugar, salt, cardamom, yeast, and flour. Knead until it comes together and then some more.</span><br />
<span style="color: #351c75;"><span style="color: #f6b26b;"><br />
</span><span style="color: #f6b26b;">Cover and let rise to double size.</span></span><br />
<span style="color: #351c75;"><span style="color: #f6b26b;"><br />
</span><span style="color: #f6b26b;">Knead the dough again and divide it in two equal dough balls. Roll each part on a slightly floured breadboard into rectangles (5 mm thick). Spread the filling evenly over the dough. Roll together, Swiss roll style, and cut each part into 11 even pieces. Place cut pieces into cupcake forms, let them rest until they become double in size. Brush with egg wash and bake for 8 - 10 minutes at 375*F in a pre-heated oven.</span></span><br />
<span style="color: #351c75;"><span style="color: #f6b26b;"><br />
</span><span style="color: #f6b26b;">This recipe is a courtesy of book "Sju sorters kakor: by ICA bokforlag."</span></span>Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com11tag:blogger.com,1999:blog-1263595579158933054.post-380680343052958202011-03-21T18:28:00.001-05:002017-08-31T18:33:51.677-05:00SPAGETTI IN THE OVEN<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="color: #f6b26b;"><span style="color: #351c75;">Yeya, I won yet another givaway and it's the first day of spring! Thank you Elisabeth @</span><a href="http://foodandthriftfinds.blogspot.com/" style="color: #f6b26b;"><span style="color: red;">Food and Thrift Finds</span></a><span style="color: #351c75;">! Can hardly wait till my book arrives and I can indulge myself into the delicious pages! Thank you again Elisabeth for sharing!</span></span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">My husband just loves when the spaghetti are all crunched up in the oven. I'm the total opposite, I like my spaghetti smooth and smothered in enormous quantities of yummy sauce (no matter what kind, white, red, pesto...) So I balance, but as I cook It's me who decide which way it will go, bwahahahaha!!!!!!!!!!! I served my pasta with a side of green salad with black beans and some garlic bread.</span></div>
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<a href="http://www.foodista.com/recipe/PV2X5DMP/spagetti-in-the-oven" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Spagetti In The Oven on Foodista"><img alt="Spagetti In The Oven on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Spagetti In The Oven<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_PV2X5DMP_GYZMXCQW" style="display: none;" /></a><br />
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<a name='more'></a><span style="color: #351c75;"><u><strong>SPAGHETTI IN THE OVEN</strong></u></span></div>
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<span style="color: #351c75;">(for printable recipe click <a href="https://sites.google.com/site/indulginglife/home/spagetti-in-the-oven-1?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: red;"><strong>here</strong></span></a>)</span></div>
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<span style="color: #351c75;"><u>Ingredients:</u></span></div>
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<span style="color: #351c75;">½ green bell pepper, finely diced</span></div>
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<span style="color: #351c75;">5 cloves garlic, sliced to circles</span></div>
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<span style="color: #351c75;">1 small onion, finely chopped </span></div>
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<span style="color: #351c75;">1 zucchini, finely diced</span></div>
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<span style="color: #351c75;">1 tbsp Vegeta (or Dafinka)</span></div>
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<span style="color: #351c75;">1 tsp salt</span></div>
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<span style="color: #351c75;">1 tsp paprika</span></div>
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<span style="color: #351c75;">½ tsp black pepper</span></div>
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<span style="color: #351c75;">2 cups crushed tomatoes</span></div>
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<span style="color: #351c75;">1 cup water</span></div>
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<span style="color: #351c75;">2 cups ground beef</span></div>
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<span style="color: #351c75;">4 tbsp olive oil</span></div>
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<span style="color: #351c75;">Spaghetti style pasta</span></div>
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<span style="color: #351c75;"><u>Directions:</u></span></div>
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<span style="color: #351c75;">Into a hot pot, put olive oil, add garlic and garlic. Sweat for 3-5 minutes over medium heat. Add ground beef, Vegeta (or Dafinka), salt, black pepper, and paprika, and cook until beef browns. Add bell pepper and zucchini, and crushed tomatoes, bring to boil, and cook for 10 minutes, so that zucchini become soft. Sauce doesn’t need to be thick because it will continue to cook in the oven.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3TW0Jy07tqr1X2dLzjJglLy6nw0D5f_zzmTlWMLwN91c2nkBsiHnQa1L3y1p_gtCbAnN_ygK_3tudwETUsVLtik21IKn0wbTprcBVssHgh6SQQgNlhoN9Jvg5QabA0XUDUp1g7lk1OT8/s1600/SL743825+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #351c75;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3TW0Jy07tqr1X2dLzjJglLy6nw0D5f_zzmTlWMLwN91c2nkBsiHnQa1L3y1p_gtCbAnN_ygK_3tudwETUsVLtik21IKn0wbTprcBVssHgh6SQQgNlhoN9Jvg5QabA0XUDUp1g7lk1OT8/s320/SL743825+%2528640x480%2529.jpg" width="320" /></span></a></div>
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<span style="color: #351c75;">Cook your pasta half way through- really “al-dente” (pasta will continue to cook in the oven).</span></div>
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<span style="color: #351c75;"><span style="color: #f6b26b;">Put pasta into a ceramic baking dish, pour over the sauce, stir lightly to combine, and bake in 425*F preheated oven for 45 minutes on lower deck.</span> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzH2ZVwepr_P184jDloIN6zJX9mH2biLrbBCvpu0fi_vcGBIzoQM79XogPOlcN4v7gExVs9JKW1lf6LyT6AD29jUlaQOjBySk5z473oJQg1H1LjXNSGL-elPdruJBRLM5_xgnSwWxlwcw/s1600/SL743834+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #351c75;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzH2ZVwepr_P184jDloIN6zJX9mH2biLrbBCvpu0fi_vcGBIzoQM79XogPOlcN4v7gExVs9JKW1lf6LyT6AD29jUlaQOjBySk5z473oJQg1H1LjXNSGL-elPdruJBRLM5_xgnSwWxlwcw/s320/SL743834+%2528640x480%2529.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyATOwLo7Qvqp2qa_J0DRJDOrktc9NJ-gEIK0vCevEnzxqr2B9McK-d_K_x34nARufW8znkTud5TYdZa8cfCoHbCaghSFxzfFwvPZ9tBmLQUVemsSUYhyphenhyphenz0n5H2AYSh_loOpvxmw3Qxvp/s1600/SL743835+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #351c75;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyATOwLo7Qvqp2qa_J0DRJDOrktc9NJ-gEIK0vCevEnzxqr2B9McK-d_K_x34nARufW8znkTud5TYdZa8cfCoHbCaghSFxzfFwvPZ9tBmLQUVemsSUYhyphenhyphenz0n5H2AYSh_loOpvxmw3Qxvp/s320/SL743835+%2528640x480%2529.jpg" width="320" /></span></a></div>
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<span style="color: #351c75;"><u>Optional:</u> After you pull the baking dish out of the oven, you can sprinkle some (or a lot) shredded Parmesan cheese over the top.</span></div>
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<span style="color: #351c75;">Top of the dish will be crunchy, but when you dig in all the aroma and flavors will come together in delicious perfect bite!</span></div>
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<span style="color: #351c75;"><img border="0" height="150" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VgBcMTpS97GyjThWGhTYwi9AJO7jhMXUJhTt7CkJlKsgdMFqfyesuKHWinfSA39-LQCrMvs_pRrXJqpoCNS9jHCdh5U843WttJqenCbo6Ghpv6G0boSfrQ6A0Z6Ru_0J3i33sjzPapI2/s200/SL743842+%2528640x480%2529.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jPR6Qopp0jQCc7KoG7LxMtrIw6mrv51h6qhMHAQci-Cn6SJPM8g-h58XA8Mya1cdj2mLyy3suLh6Tt96ZbIZCj_-J2ShKFE9aWRlOrcWnBI46yVjzDDosn2ohCMkjo7ckPTezuJlGOR6/s1600/SL743854+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jPR6Qopp0jQCc7KoG7LxMtrIw6mrv51h6qhMHAQci-Cn6SJPM8g-h58XA8Mya1cdj2mLyy3suLh6Tt96ZbIZCj_-J2ShKFE9aWRlOrcWnBI46yVjzDDosn2ohCMkjo7ckPTezuJlGOR6/s200/SL743854+%2528640x480%2529.jpg" width="200" /></a></span></div>
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<span style="color: #351c75;"> </span> </div>
Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com18tag:blogger.com,1999:blog-1263595579158933054.post-68994808543566297732011-03-20T15:28:00.003-05:002017-08-31T18:32:34.161-05:00INDULGING LIFE'S 100's POST and PEACH CHEESECAKE<div class="MsoNormal" style="margin: 0in 0in 0pt;">
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<span style="color: #351c75;">It's my 100's post and I decided to celebrate it with Peach Cheesecake! Thank you all so much for all support, encouraging comments, and friendship!!!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2Og-mv8PE4BmU4fsQA-upWMT_5TgXO2ItbWbQyNZPzG4Syz_RK9qP41Ztt9lpOxje-DKAzuRhxaK_xebSybAPqeroI80aLfrdwck8xzHYPrUSt2b1VBvV_wDj6ouRnUBpPcjfkprmx7P/s1600/SL740282+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2Og-mv8PE4BmU4fsQA-upWMT_5TgXO2ItbWbQyNZPzG4Syz_RK9qP41Ztt9lpOxje-DKAzuRhxaK_xebSybAPqeroI80aLfrdwck8xzHYPrUSt2b1VBvV_wDj6ouRnUBpPcjfkprmx7P/s400/SL740282+%2528640x480%2529.jpg" width="400" /></a></div>
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<a href="http://www.foodista.com/recipe/JRLJLGDW/peach-cheesecake-my-100s-blog-post" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Peach Cheesecake- My 100's Blog Post on Foodista"><img alt="Peach Cheesecake- My 100's Blog Post on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Peach Cheesecake- My 100's Blog Post<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_JRLJLGDW_GYZMXCQW" style="display: none;" /></a><br />
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<a name='more'></a><span style="color: #351c75;"><strong><u>PEACH CHEESECAKE</u></strong></span></div>
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<span style="color: #351c75;">(for printable recipe click <a href="https://sites.google.com/site/indulginglife/home/peach-cheesecake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: red;">here</span></a>)</span></div>
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<span style="color: #351c75;"><u>Ingredients for 1 9’’ sponge cake:</u></span></div>
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<span style="color: #351c75;">½ cup all-purpose flour</span></div>
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<span style="color: #351c75;">1 tsp baking powder</span></div>
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<span style="color: #351c75;">pinch of salt</span></div>
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<span style="color: #351c75;">3 extra large eggs, separated</span></div>
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<span style="color: #351c75;">1/3 cup + 2 tbsp sugar</span></div>
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<span style="color: #351c75;">3 tbsp unsalted butter, melted</span></div>
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<span style="color: #351c75;"><u>Directions:</u></span></div>
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<span style="color: #351c75;">Preheat oven to 350*F and butter 9’’ spring form. In a small bowl, mix together flour, salt, and baking powder. Beat egg whites into egg white fluff together with 2 tbsp of sugar. Beat together egg yolks and sugar until white. With hand whisk, mix in flour and melted butter. Gradually add egg whites fluff and spoon batter into baking form. Bake for no more than 10 minutes. Set aside to cool completely.</span></div>
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<span style="color: #351c75;"><u>Ingredients for cheesecake batter:</u></span></div>
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<span style="color: #351c75;">2 cups frozen yellow peaches, thawed</span></div>
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<span style="color: #351c75;">2 tbsp sugar (or more, to satisfy your taste)</span></div>
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<span style="color: #351c75;">1 tsp lemon juice</span></div>
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<span style="color: #351c75;">1 tbsp corn starch</span></div>
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<span style="color: #351c75;">2 8oz. packets Neufchatel cheese, softened at room temperature</span></div>
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<span style="color: #351c75;">1 14oz. can sweetened condensed milk</span></div>
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<span style="color: #351c75;">1 tbsp water</span></div>
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<span style="color: #351c75;">3 eggs</span></div>
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<span style="color: #351c75;"><u>Directions:</u></span></div>
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<span style="color: #351c75;">In a blender or food processor, combine thawed peaches, sugar, and corn starch. Process until smooth. Pour into a sauce pan and bring to a boil. Boil and stir for 2 minutes. Set aside 2/3 cup of peach sauce and let it cool completely. Cover and refrigerate remaining sauce for serving.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwe0OHUxkGExO3z7-D2Wr1-uBVY1ZsMICNKGSvl1XcDUrsGoPn_ulOk1eLyWFzPuj5ydcLAXr1JMyciwsA6ngQf4suyf1wfPJ8dEZ9mRD19wMStExTvgdd_6j_D65eRNKi8eahA2Z4dHFJ/s1600/SL740259+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #351c75;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwe0OHUxkGExO3z7-D2Wr1-uBVY1ZsMICNKGSvl1XcDUrsGoPn_ulOk1eLyWFzPuj5ydcLAXr1JMyciwsA6ngQf4suyf1wfPJ8dEZ9mRD19wMStExTvgdd_6j_D65eRNKi8eahA2Z4dHFJ/s320/SL740259+%2528640x480%2529.jpg" width="320" /></span></a></div>
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<span style="color: #351c75;">In a bowl, beat Neufchatel cheese until light and fluffy. Gradually beat in sweetened condensed milk. Add lemon juice and water, mix well. Add eggs, one at a time, and mix until combined.</span></div>
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<span style="color: #351c75;">Pour half of the Neufchatel cheese mixture over the sponge cake. Drop 1/3 cup of peach sauce by ½ tsp onto the Neufchatel cheese layer. Carefully spoon remaining Neufchatel cheese mixture over sauce. Drop remaining 1/3 cup of peach sauce on the top. With a knife or toothpick swirl peach sauce dropped on the top.</span><br />
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<span style="color: #351c75;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagH7pzxBdwR-VK39Vvviy42oLc1jEgLHq5VdTJc_FZR56vyuxSYeDWLE4ZVB55eC0oQ93ugJEbPyeY9jRyoQ4YycbkkZ9v7h59aBLxlzhEmt6eaE_Ksu3symyvIjjTrHzUu7tNBtcaLEu/s200/SL740261+%2528640x480%2529.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX9uRHC8uAN8dwCOHtsVnMbdXR2K3R6WMImgTFRNYyXxO1chSA4DG6wzlKqFN_qvHT6K-xAsozAPSvUc-Hn4bgAJg5U9zX_zIyI4fepwh4rSlbEQLDfN41thfek1hBqndUA8XK0wRn5V1d/s1600/SL740262+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX9uRHC8uAN8dwCOHtsVnMbdXR2K3R6WMImgTFRNYyXxO1chSA4DG6wzlKqFN_qvHT6K-xAsozAPSvUc-Hn4bgAJg5U9zX_zIyI4fepwh4rSlbEQLDfN41thfek1hBqndUA8XK0wRn5V1d/s200/SL740262+%2528640x480%2529.jpg" width="200" /></a></span></div>
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<span style="color: #351c75;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV0qunkVVwzoACD7GwJ6rwQA8btSlHDRDnwkO2SZAqFXimllqI5bpezmWYNoCwKLiVjUoc-2MqX0YVwaZCv2qIO8K4bd0xpXIf2isVUFmiGxQsuO5W46jZo_FPm_BXCFTHMggTIR4KO3XR/s200/SL740264+%2528640x480%2529.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAr_Us9dGbEccTi5jhOE-2v7JgWieedV-NKW8iR12qWuu01vDE-Sm4i1lvF0_KotJVxmLpXP8NWMCyahx5NtbVhPYHYRZ4L5qhBRhl6vJFDvMdDagVPfwp4Vzk7YCLcKnnGJSLcpTqIvh/s1600/SL740267+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAr_Us9dGbEccTi5jhOE-2v7JgWieedV-NKW8iR12qWuu01vDE-Sm4i1lvF0_KotJVxmLpXP8NWMCyahx5NtbVhPYHYRZ4L5qhBRhl6vJFDvMdDagVPfwp4Vzk7YCLcKnnGJSLcpTqIvh/s200/SL740267+%2528640x480%2529.jpg" width="200" /></a></span></div>
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<span style="color: #351c75;">Bake in 300*F preheated oven for 45 – 50 minutes or until center is almost set.</span></div>
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<span style="color: #351c75;">Cool on a rack for 10 minutes, take out from the baking pan, and cool for another hour.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVm9haQpQ2mOQyyXJIxMafat6XBaV-z8l9_F7fuzbFqqTBVw9CEo7a3wVuwSJMGjj1EB4ybXK28j1Kcvcs6KiRULqk_iyJQjDi9ShfFtduYPcv2Xyv1mLR3uP3od3LRrpmvlKBYPDrb_mS/s1600/SL740274+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #351c75;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVm9haQpQ2mOQyyXJIxMafat6XBaV-z8l9_F7fuzbFqqTBVw9CEo7a3wVuwSJMGjj1EB4ybXK28j1Kcvcs6KiRULqk_iyJQjDi9ShfFtduYPcv2Xyv1mLR3uP3od3LRrpmvlKBYPDrb_mS/s400/SL740274+%2528640x480%2529.jpg" width="400" /></span></a></div>
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<span style="color: #351c75;">Refrigerate over night. Remove side pan and serve with peach sauce.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCR4YXq3mh1AD5tRcKWpnIBgADrwcB9BV5_Z9rbjOF5j56orItz0LWYBOAfxefGabr14yJrobTw2ifu3-hCw_6gsqt69iD85wVkL3JLdQCakeuK0wNHZXKI4bnWC4YVfDYHKdbgb32j3AK/s1600/SL740281+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #351c75;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCR4YXq3mh1AD5tRcKWpnIBgADrwcB9BV5_Z9rbjOF5j56orItz0LWYBOAfxefGabr14yJrobTw2ifu3-hCw_6gsqt69iD85wVkL3JLdQCakeuK0wNHZXKI4bnWC4YVfDYHKdbgb32j3AK/s400/SL740281+%2528640x480%2529.jpg" width="400" /></span></a></div>
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Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com13tag:blogger.com,1999:blog-1263595579158933054.post-83947842862450932362011-03-19T18:18:00.001-05:002017-08-31T18:31:33.812-05:00PIZZA DOUGH<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDPM2-R-YaRqEG6_aJ2leoeaGiMGCDTokVLFeamwIucxXXhhlQXdwEa-4_4CCF45LpzXFu0s3crrKwpz2qQZwXcOIxT5-dQppZLDuse7P0obUPW-_a6otpTqkK3zgI27w0gpQAvKdICju/s1600/SL740234+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDPM2-R-YaRqEG6_aJ2leoeaGiMGCDTokVLFeamwIucxXXhhlQXdwEa-4_4CCF45LpzXFu0s3crrKwpz2qQZwXcOIxT5-dQppZLDuse7P0obUPW-_a6otpTqkK3zgI27w0gpQAvKdICju/s400/SL740234+%2528640x480%2529.jpg" width="400" /></a></div>
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<span style="color: #351c75;">We have sun in Nashville now for a few days and it feels amazing!!! I was so happy to see my mint all grown and bright green, and it smell so fragrant and fresh. Yea, I think I can for sure say: "Goodbye winter, sorry but I won't miss you a bit!" </span></div>
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<img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioozK_OkXYRVFl_t7zPlMoUHhiuHNa7QH_HNtAPpdWFpRcZczmPerYmgTQH-MLsN8LInFNnr2BPAr95m6p7WYann-AVbLldcM0E6nVUJgUQY70jl43otuEa5kcxCS7OuQhDgaP89ehYmGa/s320/SL740275+%2528640x480%2529.jpg" width="240" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5u63gPxmwzm89tlRGUTBZ4ukDDBjvyvVs_ir_Q3tRmfqDJJHv11whOSVhYSOYMh4z63wrYpAb0y7unum9_k9WwmiuiGuR0bHAbAMoJxUKF4LkOoqsH3_0VNfKMfJDtJr4dxCragcpSb0H/s1600/SL740278+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5u63gPxmwzm89tlRGUTBZ4ukDDBjvyvVs_ir_Q3tRmfqDJJHv11whOSVhYSOYMh4z63wrYpAb0y7unum9_k9WwmiuiGuR0bHAbAMoJxUKF4LkOoqsH3_0VNfKMfJDtJr4dxCragcpSb0H/s320/SL740278+%2528640x480%2529.jpg" width="320" /></a></div>
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<span style="color: #351c75;">As I promised, here is my pizza dough. Everybody has favorite pizza topping, we love ours veggie style. This time: broccoli, spinach, mushrooms, onions, dry cured black olives, pizza sauce, and shredded mozzarella cheese. </span></div>
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<a href="http://www.foodista.com/recipe/GKSLMPZ6/pizza-dough-my-way" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Pizza Dough My Way on Foodista"><img alt="Pizza Dough My Way on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Pizza Dough My Way<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_GKSLMPZ6_GYZMXCQW" style="display: none;" /></a><br />
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<a name='more'></a><span style="color: #351c75;"><strong><u>PIZZA DOUGH</u></strong> (2 14’’ pizzas)</span></div>
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<span style="color: #351c75;">(for printable recipe click <a href="https://sites.google.com/site/indulginglife/home/pizza-dough?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: red;">here</span></a>)</span></div>
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<span style="color: #351c75;"><u>Ingredients:</u></span></div>
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<span style="color: #351c75;">4 cups all-purpose flour</span></div>
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<span style="color: #351c75;">4 tbsp dry milk</span></div>
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<span style="color: #351c75;">4 tbsp olive oil</span></div>
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<span style="color: #351c75;">1 tbsp salt</span></div>
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<span style="color: #351c75;">1 cup + ½ cup warm water </span></div>
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<span style="color: #351c75;">3 tsp dry yeast</span></div>
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<span style="color: #351c75;">1 tsp sugar</span></div>
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<span style="color: #351c75;"><u>Direction:</u></span></div>
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<span style="color: #351c75;">In a small bowl mix together dry yeast, sugar, and ½ cup warm water. Let rest for about 5 minutes until the yeast starts reacting and rising.</span></div>
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<span style="color: #351c75;">In a large bowl mix together flour, dry milk, and salt. Add water mixed with white vinegar, olive oil, and yeast slurry. Mix with wooden spoon and when it starts coming together, dig in with your hands and start kneading. Knead for at least 10 minutes, until you start feeling the resistance of dough pushing back.</span></div>
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<span style="color: #351c75;">Dust dough with flour, cover with plastic wrap and linen towel, and put it into a preheated oven (heat the oven to 200*F than turn the oven off before putting in the dough) to rise for 30 minutes.</span></div>
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<span style="color: #351c75;">Divide the dough into two dough ball, roll into 14’’ circles and top with your favorite toppings.</span></div>
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<span style="color: #351c75;">Bake in 500*F preheated oven for 8 minutes. I always check if the bottom is nicely browned, if not, I just slide pizza off the baking sheet and let it directly over heat for 1-2 minutes.</span></div>
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Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com9tag:blogger.com,1999:blog-1263595579158933054.post-65818426435745909322011-03-16T15:54:00.000-05:002017-08-31T18:30:13.120-05:00CAULIFLOWER SALAD with TOASTED BREADCRUMBS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-uahlv6syju1woLfzWNA9IhrLFr5I5nodH-5FFdvEJtUKsbbD84547LH_oFLWxadjUe3pNEyHOcus50TAy1eQC-AUDByZRQhzzBbeKdxF-iASjAF6kde9F1T_m6TBUDc_ozd8kXbFFFL/s1600/SL740153+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-uahlv6syju1woLfzWNA9IhrLFr5I5nodH-5FFdvEJtUKsbbD84547LH_oFLWxadjUe3pNEyHOcus50TAy1eQC-AUDByZRQhzzBbeKdxF-iASjAF6kde9F1T_m6TBUDc_ozd8kXbFFFL/s400/SL740153+%2528640x480%2529.jpg" width="400" /></a></div>
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<span style="color: #351c75;">This is a simple but very beautiful looking delicious salad. It is prepped ahead (the evening before), so when it's time to serve it, you just need about 10 minutes of cooking time and you can already dig in.</span><br />
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<a href="http://www.foodista.com/recipe/HNJZ8552/cauliflower-salad-with-toasted-breadcrumbs" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Cauliflower Salad With Toasted Breadcrumbs on Foodista"><img alt="Cauliflower Salad With Toasted Breadcrumbs on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Cauliflower Salad With Toasted Breadcrumbs<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_HNJZ8552_GYZMXCQW" style="display: none;" /></a><br />
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<a name='more'></a><span style="color: #351c75;"><strong><u>CAULIFLOWER SALAD with TOASTED BREADCRUMBS</u></strong> (serves 2-4)</span><br />
<span style="color: #351c75;">(for printable recipe click<span style="color: red;"> </span><a href="https://sites.google.com/site/indulginglife/home/cauliflower-salad-with-toasted-breadcrumbs?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: red;">here</span></a>)</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;"><u>Ingredients:</u></span><br />
<span style="color: #351c75;">1 cauliflower head</span><br />
<span style="color: #351c75;">2 garlic cloves</span><br />
<span style="color: #351c75;">pinch salt</span><br />
<span style="color: #351c75;">dash of black pepper</span><br />
<span style="color: #351c75;">sprinkle of crushed chili peppers</span><br />
<span style="color: #351c75;">1/8 cup of lemon juice</span><br />
<span style="color: #351c75;">1/3 cup olive oil</span><br />
<span style="color: #351c75;">1/3 cup Italian style breadcrumbs</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;"><u>Directions:</u></span><br />
<span style="color: #351c75;">Remove the leaves and boil the cauliflower for 10 minutes in lightly salted boiling water. Remove from pot into an ice bath to stop cooking.</span><br />
<span style="color: #351c75;">In a mortar and pestle crush the two garlic cloves with salt, black pepper, and crushed chili peppers. Work hard until you obtain smooth garlic paste. Add lemon juice and stir to combine. Spoon the garlicky concoction evenly over the cooled drained cauliflower. Cover with plastic wrap and put into the refrigerator to marinated for at least 30 minutes (the longer, the better).</span><br />
<span style="color: #351c75;">Before serving: Into a small skillet over medium heat, put olive oil, add breadcrumbs, and toast the breadcrumbs until golden brown. Pour the toasted breadcrumbs over the cauliflower and serve. I usually cut the cauliflower into quarters at the table and serve.</span><br />
<span style="color: #351c75;">If you like, you can also shave some Parmesan, Asiago, or Romano cheese as a nice addition to this salad.</span>Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com14tag:blogger.com,1999:blog-1263595579158933054.post-56831610487685374742011-03-13T15:53:00.000-05:002017-08-31T18:27:26.815-05:00PETIT-CHOUER or PROFETIROLES<span style="color: #351c75;">There is a song about profiteroles: "Profiteroles, exploding taste in your mouth ....." And profiteroles are really delicious flavor bursting delicate bites that everyone just love to indulge. I filled mine with instant pudding and they were wonderful. </span><br />
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<a href="http://www.foodista.com/recipe/7P7QVKMT/petit-chouer-or-profetiroles" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Petit-Chouer Or Profetiroles on Foodista"><img alt="Petit-Chouer Or Profetiroles on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Petit-Chouer Or Profetiroles<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_7P7QVKMT_GYZMXCQW" style="display: none;" /></a><br />
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<a name='more'></a><br />
<span style="color: #351c75;"><u><strong>PETIT-CHOUER</strong></u> (13-15 profiteroles)</span><br />
<span style="color: #351c75;">(from Swedish cook book "Sju sorters kakor")</span><br />
<span style="color: #351c75;">(for printable recipe click<span style="color: red;"> </span><a href="https://sites.google.com/site/indulginglife/home/petit-chouer-or-profetiroles?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: red;">here</span></a>)</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;"><u>Ingredients:</u></span><br />
<span style="color: #351c75;">3 dl water</span><br />
<span style="color: #351c75;">pinch of salt</span><br />
<span style="color: #351c75;">100 g unsalted butter</span><br />
<span style="color: #351c75;">2 dl all-purpose flour</span><br />
<span style="color: #351c75;">3 eggs</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;"><u>Filling:</u></span><br />
<span style="color: #351c75;">1 small packet French vanilla pudding prepared in 1 cup milk</span><br />
<span style="color: #351c75;">1 small packet chocolate pudding prepared in 1 cup milk</span><br />
<span style="color: #351c75;">confectioners' sugar for top sprinkling</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;"><u>Directions:</u></span><br />
<span style="color: #351c75;">Lightly oil or cover a baking sheet with parchment paper.</span><br />
<span style="color: #351c75;">Preheat oven to 425*F.</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">In a pot, bring to boil water with a pinch of salt. Add butter and let it melt. Stir in flour and stir until a dough ball forms. Remove from heat, transfer into a bowl (not plastic), and the dough ball cool down a bit. Now it is time for some hard work. Stir one egg at a time into the cooked dough, making sure that you incorporate egg completely before adding another egg. </span><br />
<span style="color: #351c75;">I didn't pipe my dough, I just scooped the dough onto the baking sheet with the help of mu ice-cream scoop. </span><br />
<span style="color: #351c75;">Bake on the middle rack for 20 minutes and do not open the oven for the first 10 minutes. This dough is very sensitive. After 20 minutes turn the oven down and let the profiteroles in the oven for additional 5 minutes to dry out a bit. Pull them out of the oven and let them cool completely before filling.</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">Cut the profiteroles in half and fill them with prepared pudding, sprinkle with confectioners' sugar, and serve!</span>Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com16tag:blogger.com,1999:blog-1263595579158933054.post-1092459244205493922011-03-13T15:36:00.000-05:002017-08-31T18:29:15.978-05:00SCRAMBLED OMELET<span style="color: #351c75;">This was an easy and quick prepared dinner after a busy day. I'm starting to feel little sad for not having enough time anymore to spend as much time in the kitchen as I would like to :(</span><br />
<span style="color: #351c75;"><br /></span>
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<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">I made one large scrambled omelet and share it with my daughter, but you can make smaller individual ones.</span><br />
<span style="color: #351c75;">We enjoyed our scrambled omelet with toasted pita wedgies an dry cured black olives.</span><br />
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<a href="http://www.foodista.com/recipe/LDG2ZSLK/scrambled-omelet" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Scrambled Omelet on Foodista"><img alt="Scrambled Omelet on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Scrambled Omelet<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_LDG2ZSLK_GYZMXCQW" style="display: none;" /></a><br />
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<a name='more'></a><span style="color: #351c75;"><u><strong>SCRAMBLED OMELET</strong></u> (feeds 2)</span><br />
<span style="color: #351c75;">(for printable recipe click <a href="https://sites.google.com/site/indulginglife/home/scrambled-omelet?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: red;">here</span></a>)</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;"><u>Ingredients:</u></span><br />
<span style="color: #351c75;">6 eggs</span><br />
<span style="color: #351c75;">3 tbsp milk</span><br />
<span style="color: #351c75;">crushed chili peppers</span><br />
<span style="color: #351c75;">salt</span><br />
<span style="color: #351c75;">black pepper</span><br />
<span style="color: #351c75;">cumin</span><br />
<span style="color: #351c75;">1 tbsp olive oil + 2 tbsp olive oil</span><br />
<span style="color: #351c75;">6 button mushrooms, cut into small bite size pieces</span><br />
<span style="color: #351c75;">1 small onion, finely chopped</span><br />
<span style="color: #351c75;">1 handful of fresh spinach, chopped</span><br />
<span style="color: #351c75;">1 Roma tomato, seeds removed and chopped</span><br />
<span style="color: #351c75;">1/4 cup turkey ham, shredded</span><br />
<span style="color: #351c75;">1/4 cup muenster cheese, shredded</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;"><u>Directions:</u></span><br />
<span style="color: #351c75;">In a hot skillet, add 1 tbsp olive oil and saute onions and mushrooms with salt, pepper, crushed chili peppers, and cumin. Add spinach and cook for 1-2 minutes. Add tomatoes, stir, and remove from heat. Set aside.</span><br />
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<span style="color: #351c75;">In a bowl, beat eggs with pinch of salt and dash of black pepper.</span><br />
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<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">Turn on the broiler and make sure that you use ovenproof skillet or just cover the skillet's handle with aluminum foil to protect it from direct heat.</span><br />
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">Heat a large skillet, add 2 tbsp olive oil and let it heat up. Pour eggs into the skillet, stir by pulling the outer edge to the center (one full circle). Add veggies by evenly arranging them over the eggs, add ham and sprinkle cheese over the top. </span><br />
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<span style="color: #351c75;"><img border="0" height="150" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM5ODsri7n1sLPmPLaXqhQDt9ladfWLsjDTeu3fIC4JNrhk3IgzgWNIftXLB9VfXLo-fV9xtOH_CBQ7HXCg6SqVbKb765Ddt6aeMMHXRE8cukjfXrTl2Z1GHNMHcOcBnH3I95oGSXrr5sG/s200/SL740179+%2528640x480%2529.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZey8F-yztw6tf3glL8pAteRcBa7LSFsU5_thif6qKw2Ba_U4eUMuOPErEVV1isJ-UAnt4ObBzREjjKhXFLnob0KyJTV6J7Sv9qDu-bgp1jnvWeOvqoPprEu7c5JmZqRNczZMTh5gs9A4/s1600/SL740181+%2528640x480%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZey8F-yztw6tf3glL8pAteRcBa7LSFsU5_thif6qKw2Ba_U4eUMuOPErEVV1isJ-UAnt4ObBzREjjKhXFLnob0KyJTV6J7Sv9qDu-bgp1jnvWeOvqoPprEu7c5JmZqRNczZMTh5gs9A4/s200/SL740181+%2528640x480%2529.jpg" width="200" /></a></span></div>
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;">Put the skillet under the broiler for 2 minutes for eggs to set and cheese to melt.</span><br />
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Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com4tag:blogger.com,1999:blog-1263595579158933054.post-36742165561691596192011-03-07T16:25:00.001-06:002017-08-31T18:28:16.307-05:00I WON A GIVEAWAY!!!<span style="color: #351c75;"><span style="color: #f6b26b;">I was the lucky subscriber who won an accusplit pedometer @</span><a href="http://www.welljourn.org/">WellJourn</a><span style="color: #f6b26b;">! YEEPEE! Tabitha and her team are promoting healthier life habits, so do not hesitate and visit their site for tips and healthy recipes. Their recipe for last week</span> <a href="http://www.welljourn.org/2011/03/weekly-recipe-egg-spinach-whole-grain-goodness/">Eggs & Spinach Whole Grain Goodness</a><span style="color: #f6b26b;"> </span><span style="color: #f6b26b;">was not just healthy but also very delicious!</span></span><br />
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Mateja ^_^http://www.blogger.com/profile/03201347426687632993noreply@blogger.com8