tag:blogger.com,1999:blog-82637584697548387552024-03-14T07:20:27.632-04:00Meagan's First KitchenMeaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-8263758469754838755.post-6100900070836497362012-02-05T13:25:00.000-05:002012-02-05T13:25:28.474-05:00The BEST Grilled Chicken Tacos<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5l367_ZTdGb0HOqorE4Zym6z-Uat5EN7CJamC1PsGYP1GexeS56ly2Evi727GH6vOchcBMTzDG0Z31sQj9hOi6b357RzZCMdPTBMpv6jqpFM5vVIFgrWG-NcnZhmEbJNq7Vj6wM3pGrl/s1600/IMG_0089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5l367_ZTdGb0HOqorE4Zym6z-Uat5EN7CJamC1PsGYP1GexeS56ly2Evi727GH6vOchcBMTzDG0Z31sQj9hOi6b357RzZCMdPTBMpv6jqpFM5vVIFgrWG-NcnZhmEbJNq7Vj6wM3pGrl/s400/IMG_0089.JPG" width="400" /></a></div>
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My husband loves tacos. In fact, during our first year of marriage we had tacos or taco bake (perhaps I'll share that recipe one day) once a week. Starting our second year of marriage I vetoed that request and we've had tacos/taco bake maybe three times. I'm not a huge ground beef gal, so tacos are definitely not a favorite of mine. I got completely burned out on taco bake and could honestly go the rest of my life without having it again. However, when I saw <a href="http://www.simplyscratch.com/2011/06/tasty-grilled-chicken-tacos.html">this recipe</a> a light bulb went off. This was a great way to make the hubs happy, since it's tacos and ME happy, since it's chicken! </div>
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If you look at the recipe below it may seem a little over-whelming. There seems to be a lot of ingredients and a lot of work but it's really not. Although there are a lot of ingredients I had everything on hand except the chicken thighs. The only thing I changed from the original recipe was that I left out the cilantro because we aren't big fans. I also didn't grill the pablano pepper for the sweet corn salsa. </div>
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<span style="font-size: large;">Grilled Chicken Tacos</span></div>
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<span style="font-size: x-small;">Source: <a href="http://www.simplyscratch.com/2011/06/tasty-grilled-chicken-tacos.html">Simply Scratch</a></span></div>
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<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/grilled-chicken-tacos">Printable Recipe</a></span></div>
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Ingredients:<br />
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<b>For the Chicken:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNYrBmi7fAsNQ2RlkWpJPzftqSvhRS_7CCx4gKMpnOxbi4IO2jaDvg0cPhfbf0odwaqMEi-QfY0FP27ElJD13pxhbxUwTUhOrCo3Wxz7sXfjCeu4Frv033hw0yZgEWtwTBP1Z8DgDRs_O/s1600/IMG_0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNYrBmi7fAsNQ2RlkWpJPzftqSvhRS_7CCx4gKMpnOxbi4IO2jaDvg0cPhfbf0odwaqMEi-QfY0FP27ElJD13pxhbxUwTUhOrCo3Wxz7sXfjCeu4Frv033hw0yZgEWtwTBP1Z8DgDRs_O/s400/IMG_0076.JPG" width="400" /></a></div>
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2 lbs. boneless, skinless Chicken Thighs</div>
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2-3 cloves of Garlic, grated</div>
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1 teaspoon Chile Pepper</div>
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1 teaspoon Cumin</div>
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1/2 teaspoon Cayenne Pepper</div>
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1/2 teaspoon Cinnamon</div>
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1 teaspoon Kosher Salt</div>
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1/2 teaspoon Fresh Cracked Pepper</div>
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1 cup Beer, any kind </div>
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2 tablespoons Sesame Seed Oil</div>
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Juice of half a lime<br />
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<b>For the Sweet Corn Salsa:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscWagtoQx3cGFgPPGowzBl0AF9HNyrfRILoh0_khoLVGVVMglRmLiBdanifGpE24-y49b7vmUh_EEdunH00u0xvYNjncXjkJjdZ2qMIiFj8UN4F2cDOmS38yYo7bzoPDiOhKt8w13_xIc/s1600/IMG_0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscWagtoQx3cGFgPPGowzBl0AF9HNyrfRILoh0_khoLVGVVMglRmLiBdanifGpE24-y49b7vmUh_EEdunH00u0xvYNjncXjkJjdZ2qMIiFj8UN4F2cDOmS38yYo7bzoPDiOhKt8w13_xIc/s400/IMG_0085.JPG" width="400" /></a></div>
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2 Cups Corn {fresh or frozen}</div>
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1 Poblano Pepper, seeded and diced small</div>
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1 Jalapeno, seeded and diced small</div>
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3 tablespoons Red Onion, diced small</div>
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1/2 a Lime, juiced</div>
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1/2 a teaspoon Sugar</div>
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Kosher Salt, to taste</div>
<span style="font-family: inherit;">1 tablespoon olive oil</span><br />
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<b style="font-family: inherit;">For the Garlic Habanero Sour Cream:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91hJIFUuhyraEtBqgmf4SvlXFPlqO8UmZIqfsLhKwSeQVuOeDIVB3IX2SAOPKThJWO2R7kjtcBxs3IeFWRbBevDMJ8EiaZU0iBnBoTA95co2MLkfYAfTUXZfBIWZU75bmWQGO0URl7ETB/s1600/IMG_0078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91hJIFUuhyraEtBqgmf4SvlXFPlqO8UmZIqfsLhKwSeQVuOeDIVB3IX2SAOPKThJWO2R7kjtcBxs3IeFWRbBevDMJ8EiaZU0iBnBoTA95co2MLkfYAfTUXZfBIWZU75bmWQGO0URl7ETB/s400/IMG_0078.JPG" width="400" /></a> </div>
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2 Garlic cloves, grated</div>
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2 Habanero Peppers, seeded and diced small</div>
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1/2 cup of Sour Cream<br />
1/2 tablespoon Olive Oil</div>
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Kosher Salt and Fresh Cracked Black Pepper, to taste</div>
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<span style="font-family: inherit;">Directions:</span><br />
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<b style="font-family: inherit;">For the Chicken:</b><br />
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<span style="font-family: inherit;">Combine the
garlic, spices, sesame seed oil, beer and lime juice in a
medium sized bowl. <br /><br />Place chicken thighs in a re-sealable bag, pour the marinade over top and toss to coat. Seal the bag and place
in refrigerator for 2 hours.</span><br />
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<span style="font-family: inherit;">Preheat grill or grill-pan to medium-high heat then place chicken on grill.</span><br />
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<span style="font-family: inherit;">Cook 4-6 minutes on each side or until chicken is cooked through then remove and set aside.</span><br />
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<span style="font-family: inherit;">Allow chicken to rest a few minutes then slice chicken into bite-size pieces.</span><br />
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<b style="font-family: inherit;">For the Sweet Corn Salsa:</b><br />
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<span style="font-family: inherit;">In a large bowl combine all ingredients and toss together. </span><br />
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<span style="font-family: inherit;">Place plastic wrap over bowl and keep in refrigerator until ready to use.</span><br />
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<b style="font-family: inherit;">For the Garlic Habanero Sour Cream:</b><br />
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<span style="font-family: inherit;">In a small skillet over medium heat, heat olive oil and add garlic and Habanero peppers and saute about 2 minutes. </span><br />
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<span style="font-family: inherit;">Remove from heat and place in a food processor with sour cream and salt and pepper. </span><br />
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<span style="font-family: inherit;">Blend together until combined well. Store in an air-tight container in the refrigerator until ready to use.</span><br />
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<span style="font-family: inherit;">Assemble tacos on flour tortillas as desired and enjoy! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsCSrxccn36-8sQV-Zjzs44vXXryfE8-APvpdJkZdVChnED9Ya5VfIKSKycZTD1VSbK8ghKSU8puozDHAb5Th57CibbWt6C24PWW6u5K7DdKhZ2BDd9TkPbDUKSC2eLBsjdjJ2qh6S1f2/s1600/IMG_0082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsCSrxccn36-8sQV-Zjzs44vXXryfE8-APvpdJkZdVChnED9Ya5VfIKSKycZTD1VSbK8ghKSU8puozDHAb5Th57CibbWt6C24PWW6u5K7DdKhZ2BDd9TkPbDUKSC2eLBsjdjJ2qh6S1f2/s400/IMG_0082.JPG" width="400" /></a></div>
<span style="font-family: inherit;">I'm telling you, these are AHHHHHH-MAZING! I loved them, the hubs loved them; this recipe was a winner and one I will be making more often!!!! </span>Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-42993165954114320712012-01-24T08:44:00.002-05:002012-01-24T08:44:46.892-05:00BBQ Sauce & Ribs<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjONCsb_jARP57P_EwgTnAbtS5tF_jRHfJRTJiq8L5_D2b7O9k215dA__CCFvP6EcsH4nKEGu48VsBrSU_WJbAk4IHHb5hxqEFcFF2ze78Kf1v_oeycO0Yja8kdzQIii5CrTllPgw5VUD/s1600/BBQ6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjONCsb_jARP57P_EwgTnAbtS5tF_jRHfJRTJiq8L5_D2b7O9k215dA__CCFvP6EcsH4nKEGu48VsBrSU_WJbAk4IHHb5hxqEFcFF2ze78Kf1v_oeycO0Yja8kdzQIii5CrTllPgw5VUD/s400/BBQ6.JPG" width="400" /> </a></div>
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I love BBQ sauce and have collected several recipes to make my own over the last two years but for one reason or another I just never got around to actually making it. Last weekend I bought some ribs at the grocery and thought I would try my own sauce. I had a bottle of store bought waiting in the pantry incase mine failed. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidl5XKxCEYjJEYAIfuAyhYaf_qRqCCxiyvkngBOLNB6h-1U9dRXuzSRNDYSMiqLH4xuzIBspezWwoM4vUDNqBaQ0VDj-ytntHTnMEzxfXC1VaawUUoMW7r9mlGcwmbLjzlVoWqH30Ay1Y6/s1600/BBQ4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidl5XKxCEYjJEYAIfuAyhYaf_qRqCCxiyvkngBOLNB6h-1U9dRXuzSRNDYSMiqLH4xuzIBspezWwoM4vUDNqBaQ0VDj-ytntHTnMEzxfXC1VaawUUoMW7r9mlGcwmbLjzlVoWqH30Ay1Y6/s400/BBQ4.JPG" width="400" /></a></div>
I'm a sweet BBQ sauce girl, I like my sauce thick and sweet and a little smoky but not too much. When I found <a href="http://www.cookingforseven.com/">Erica Lea's</a> version I thought it was the perfect first-time homemade sauce to try. I didn't have liquid smoke which the original recipe calls for and like I said, I don't love a super smokey sauce so I just left that out. I also heated my sauce so it could reduce and thicken a bit, plus I really like my sauce to be warm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWK-u09T5iO3LFE8mSlCQ87trW-1LX6_Yhh2NZWZKVc64zSoAHrmwgBO_iWhSaqFff-C58PrNDFPNSfJw7RZOUR9o4xThevO8ZgAyVJLDf6GXOQphArddx0m1vs6RVqqKqNTpXJj1uGIRa/s1600/BBQ10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWK-u09T5iO3LFE8mSlCQ87trW-1LX6_Yhh2NZWZKVc64zSoAHrmwgBO_iWhSaqFff-C58PrNDFPNSfJw7RZOUR9o4xThevO8ZgAyVJLDf6GXOQphArddx0m1vs6RVqqKqNTpXJj1uGIRa/s400/BBQ10.JPG" width="400" /></a></div>
I love this sauce and will be making more of it. The ribs turned out great and I cannot wait to make them again. Previously I made my ribs in the oven but this time the crock pot did all the work and the results were probably better, in my opinion. The meat was super tender and fell right off the bone which is how I like my ribs. Next time you want some BBQ, make your own sauce. It's really easy and I liked this sauce a little better than the bottled stuff I normally buy. <br />
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<span style="font-size: large;">BBQ Sauce </span></div>
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<span style="font-size: x-small;">Adapted From: <a href="http://www.cookingforseven.com/2008/10/smoky-barbeque-sauce/">Cooking for Seven</a></span></div>
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<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/bbq-sa">Printable Recipe</a></span></div>
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Ingredients:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnipdNd9OWFKFl_tH5CHey-UQcvDmPuA-2-soiPZPWLhBXd4_fnLoyGn1oVKzX1aXNg8XohnVW86C72xva0RSQxCfyx1KCR9rXfiwC1Xc1n3nLRLBRdnTcQiG2eofOJ-dNbkpYzwrTOYO/s1600/BBQ1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnipdNd9OWFKFl_tH5CHey-UQcvDmPuA-2-soiPZPWLhBXd4_fnLoyGn1oVKzX1aXNg8XohnVW86C72xva0RSQxCfyx1KCR9rXfiwC1Xc1n3nLRLBRdnTcQiG2eofOJ-dNbkpYzwrTOYO/s400/BBQ1.JPG" width="400" /></a></div>
1 (6 oz.) Can Tomato Paste</div>
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1 Cup Maple Syrup</div>
1/4 Cup & 2 Tablespoons White Wine Vinegar<br />
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1 1/2 Tablespoons Onion Powder</div>
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1/2 Teaspoon Garlic Powder</div>
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3/4 Teaspoon Kosher Salt</div>
1 Teaspoon Chili Powder<br />
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Directions:<br />
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Whisk all ingredients in a small sauce pan and heat over medium low heat until warm.<br />
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For the ribs:<br />
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I purchased one package of spare ribs and cut them into 4 servings of 4 ribs each. I placed them in the crock pot and cooked on low for 4-5 hours. Then I poured 1 cup of the BBQ sauce over the ribs and cooked 1 more hour. When serving, I like to brush extra sauce on my ribs but that's my personal preference.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidl5XKxCEYjJEYAIfuAyhYaf_qRqCCxiyvkngBOLNB6h-1U9dRXuzSRNDYSMiqLH4xuzIBspezWwoM4vUDNqBaQ0VDj-ytntHTnMEzxfXC1VaawUUoMW7r9mlGcwmbLjzlVoWqH30Ay1Y6/s1600/BBQ4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidl5XKxCEYjJEYAIfuAyhYaf_qRqCCxiyvkngBOLNB6h-1U9dRXuzSRNDYSMiqLH4xuzIBspezWwoM4vUDNqBaQ0VDj-ytntHTnMEzxfXC1VaawUUoMW7r9mlGcwmbLjzlVoWqH30Ay1Y6/s400/BBQ4.JPG" width="400" /></a></div>
This recipe can easily be doubled and you can give your friends and family some sauce. Is there anything better than a homemade gift? Not in my opinion! <br />
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Do you have a favorite BBQ sauce?Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-53656558637840655372012-01-19T08:00:00.000-05:002012-01-19T08:00:08.878-05:00Sweet & Sour Chicken<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQiZXyy-bcgH05gRO99kUN-f7l9wrPMc52C0vvbzZXy6vU4CsK7nhvMe5JDA2IsjgqjmMYSqXzFWILEbn8gmIaIfJimLj7327oUPdCLoSDhtQIJ7OsOGUiajpxD5lwoNQmlhkSaYA6m0st/s1600/sweet+and+sour3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQiZXyy-bcgH05gRO99kUN-f7l9wrPMc52C0vvbzZXy6vU4CsK7nhvMe5JDA2IsjgqjmMYSqXzFWILEbn8gmIaIfJimLj7327oUPdCLoSDhtQIJ7OsOGUiajpxD5lwoNQmlhkSaYA6m0st/s400/sweet+and+sour3.JPG" width="400" /> </a></div>
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I've made this sweet and sour chicken several times; it's my favorite. Steve and
I love Chinese food but we don't like to spend the money on take out. Don't
misunderstand and think we never order in, we do but we've really been
trying to scale back. I like to make a side of rice (brown or white
depending on my mood) and it's honestly just as good as take-out. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitt1JywKEPKmAiruKJhXzhdr_3YmFBE540WdUjwILetXHQHvvRYW5RfTnlNOF69qNP4OSKufn170DWisdYFe-TU3OwH4MNlYQETrGUDZXJxXbxMzmumudN9UYkPEI9WJVeJkYn4OiALSVX/s1600/sweet+and+sour.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitt1JywKEPKmAiruKJhXzhdr_3YmFBE540WdUjwILetXHQHvvRYW5RfTnlNOF69qNP4OSKufn170DWisdYFe-TU3OwH4MNlYQETrGUDZXJxXbxMzmumudN9UYkPEI9WJVeJkYn4OiALSVX/s400/sweet+and+sour.JPG" width="400" /></a></div>
It's much cheaper than ordering from a Chinese restaurant and it's
really easy which is always a plus! I'm ashamed to say I've purchased
several different sweet and sour sauces at the grocery in the past but I
never liked any of them. This homemade version taste great, is easy,
and again it's super cheap. You probably already have all the
ingredients you need. If you don't have rice vinegar you can use white
vinegar instead.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPg5WkBi5uKI6AQZmGlMSoYe8dqGOcK0fisbFuaWzseXcW8ZZejodJgwF-yAKIvYgv_2Hpa3gJQOdk9V1lzpsT4YVkIkUIDlgjcLYQaAYt8iNCqcsM6hN7DfwvLjZAM-x1-Q8iQzhNYP2/s1600/sweet+and+sour2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPg5WkBi5uKI6AQZmGlMSoYe8dqGOcK0fisbFuaWzseXcW8ZZejodJgwF-yAKIvYgv_2Hpa3gJQOdk9V1lzpsT4YVkIkUIDlgjcLYQaAYt8iNCqcsM6hN7DfwvLjZAM-x1-Q8iQzhNYP2/s400/sweet+and+sour2.JPG" width="400" /></a></div>
<span style="font-size: large;">Sweet & Sour Chicken</span><br />
<span style="font-size: x-small;">Source: <a href="http://www.browneyedbaker.com/2009/06/10/sweet-and-sour-chicken/">Brown Eyed Baker</a></span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/sweet">Printable Recipe</a></span><br />
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<span id="sites-page-title">Sweet & Sour Chicken</span></h3>
Yield: 4 Servings<br /><br />Ingredients:<br /><br />For the Chicken:<br />3-4 boneless,skinless chicken breasts, cut into bite-size pieces<br />
Salt and pepper, to taste<br />
1 cup cornstarch<br />
2 eggs, slightly beaten<br />
¼ cup canola oil<br /><br />For Sauce:<br />¾ cup sugar<br />
4 tablespoons ketchup<br />
½ cup rice vinegar <br />
1 tablespoon low-sodium soy sauce<br />
1 teaspoon garlic powder<br /><br />Directions:<br /><br />Preheat oven to 325 degrees F.<br />
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Season chicken with salt and pepper.<br />
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Working in batches, toss the chicken in cornstarch and
then coat with the egg. <br />
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Heat the oil over medium-high heat and again in batches, brown the chicken on all sides.<br />
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Place the chicken in a single layer in a baking dish.<br />
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Whisk together the sauce ingredients in a small bowl and pour
over the chicken, toss to coat.<br />
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Bake for 1 hour, turning the chicken every 15 minutes.<br />
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*I like to make two batches of sauce so I can dip my chicken. I put my second batch in a small sauce pan and heat on low for a few minutes before serving.Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-82495116730152102782012-01-17T21:35:00.002-05:002012-01-17T21:35:39.758-05:002012 GoalsI'm not big on setting New Year Resolutions. I don't really like to set myself up for failure and it seems like that always happens when I try to make resolutions. Instead, this year I've simply made some goals. These are not items I can check off a list once they are complete nor are they things I will do for one year and then just forget about in the years to come. My goals are behavior changing and new habits I want to start now and continue forever. So, in case you're interested here are my food/cooking related goals for 2012 and beyond!!!<br />
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1. <b>Read recipes all the way through</b>. Are you guilty of looking a recipe over only to find half way through it's going to fail because you have already messed up the next step because you weren't prepared for what came next? Or perhaps you're like me and think you've went over the ingredient section well enough only to find when you skimmed you missed the one item you don't currently have? I am AWFUL at not reading recipes all the way through, thoroughly before beginning. This silly little habit has led to many failed recipes and MANY MANY cooking tantrums. Yeah, I totally throw little 3 year old type fits when I figure out I have messed up a recipe or I don't have all the ingredients. I'm not proud, but it happens.<br />
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2. <b>Try something new at least once a month</b>. I don't just mean a new recipe, but a new food type or ingredient. I want to expand my cooking abilities and my palate so I'm going to try really hard to experience new foods this year.<br />
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3. <b>Waste less</b>. This may be my biggest and most important goal. This will coincide with Goal #1, if I can do a better job at making sure I have everything I need I won't waste items. This happens all too often...<br />
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I find a new recipe and buy all the ingredients then when I'm about to make the dish I realize I don't have all the ingredients so I make something else instead and eventually forget about the original dish and when cleaning my fridge/freezer/pantry find expired items...YIKES!<br />
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I also want to eat my leftovers. I don't know about you but I was a super spoiled child (I may have shared this before) and NEVER EVER EVER ate left overs. My mom cooked every day and I'm not sure we really had leftovers often but when we did I never had them. This is a habit I carried into adulthood and I'm not proud that we waste a lot of food that I save and tell myself I will take for lunch or eat for dinner again and my spoiled self refuses and makes another meal instead. There are so many people in our world that do not have access to good nutritious food and because I don't want it I toss it away. I need to be more thankful for what I've been given and do my part to waste less.<br />
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Did anyone else watch "The Big Waste" on Food Network? WOW! It really opened my eyes to how much we Americans waste and it's not just left overs and spoiled food, it's good edible food that we don't consume because it's less than perfect!<br />
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4. <b>Cut the junk!</b> I'm no "health nut" nor am I trying to be. However, after evaluating what I actually consume every week (making a list of everything I ate each day for 2 weeks) I wasn't happy with myself. Although I don't eat a ton of junk food (chips, cookies, soda, etc) I do eat a lot of items that aren't truly healthy or beneficial to my health. This includes cutting out a lot of processed foods. Do you ever look on the back of those labels? YUCK! Filled with sodium and sugar and preservatives, it's kinda scary actually. I love fruits and veggies but I don't eat them enough, honestly I have no excuse for this. So, as far of cutting out the junk I want to replaces it with good healthy items and "super foods".<br />
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<span style="font-size: large;">Have you set any new goals for this year or New Years Resolutions? Do you have any good ideas to help me stay on track? I'd love to hear some feedback! </span><br />
<br />Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-41439947246492124542012-01-16T08:00:00.000-05:002012-01-16T08:00:00.029-05:00Coconut Ginger Rice with Chickpeas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnonf-j5i-29yvtdUhYN99rBFb2sBAUHsBYTUkQwKrUEuheqL0A60zMvHUGns97hmv44LidPVrFHwpZYpCuNHfT0O7rEKj0TegZ63y0l197jv62TfK_vJGQiYBZ-bxpKn-9kvmjeixryX/s1600/ginger+rice+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnonf-j5i-29yvtdUhYN99rBFb2sBAUHsBYTUkQwKrUEuheqL0A60zMvHUGns97hmv44LidPVrFHwpZYpCuNHfT0O7rEKj0TegZ63y0l197jv62TfK_vJGQiYBZ-bxpKn-9kvmjeixryX/s400/ginger+rice+2.JPG" width="400" /></a></div>
Steve has been sick all week with a really bad cold and I hoped that
this dish would brighten his spirits and make him feel better. Nope,
wrong again. I really liked the rice but apparently the hubs doesn't
really care for coconut - I somehow didn't know this and was already
preparing dinner when he informed me. I was hoping it would be one of
those instances where he would change his mind after trying it. Although
he said he liked it, I don't think it was his favorite.<br />
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My only complaint was that it needed to be a little
spicier and my laziness was partly to blame. The original recipe calls
for a fresno chili and my grocery doesn't carry those (among many other
ingredients I need but that's another story) and I didn't want to go down town Lexington to a
Mexican Market this weekend. It's been really cold here and even snowed. I HATE getting out when it's snowing and super cold. That being
said, next time if I don't have a fresno I will use a jalapeno and try
to spice it up just a bit. I think it would have made a huge impact.
That being said, I still really enjoyed it. <br />
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<span style="font-size: large;">Coconut Ginger Rice with Chickpeas </span></div>
<span style="font-size: x-small;">Adapted From: <a href="http://www.foodnetwork.com/recipes/rachael-ray/coconut-ginger-rice-with-chickpeas-and-chiles-recipe/index.html">Rachael Ray</a></span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/coconut-ginger-rice-with-chickpeas">Printable Recipe</a></span><br />
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Servings: About 5<br />
<br />
Ingredients:<br />
<br />
1 inch Ginger Root, grated<br />
1 Roasted Red Pepper, chopped*<br />
1 Lime, zested (reserve juice)<br />
2 Tbsp. butter<br />
4 Scallions, chopped (whites & greens)<br />
1 Cup White Rice<br />
1 1/3 Cups Low Sodium Chicken Stock<br />
3/4 Cup Unsweetened, Shredded Coconut<br />
1 Can Chickpeas, drained<br />
<br />
*Original recipe calls for 1 fresno chili<br />
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Directions:<br />
<br />
Heat butter in a medium sauce pan on medium heat.<br />
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Once butter is melted, add grated ginger, red pepper, lime zest, and scallions then stir together.<br />
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Add 1 cup of rice and coconut and let toast a few minutes.<br />
Add chicken stock and bring to a boil then reduce to a simmer and cover with a tight fitting lid.<br />
<br />
Allow rice to cook 15-18 minutes.<br />
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In the last 5 minutes of cook time, add in drained chickpeas.<br />
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Turn off heat and add lime juice just before serving. <br />
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<br />Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-51188557560788042462012-01-04T08:00:00.000-05:002012-01-04T08:00:05.945-05:00Buffalo Wings<div class="separator" style="clear: both; text-align: center;">
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I love buffalo wings. It's funny because I had never had wings until just a few years ago but I quickly became addicted. I enjoy the boneless wings as well but there's something about a nice bone-in wing that's been smothered in buffalo sauce that gets me excited. Somehow it had never occurred to me to make my own version at home. <br />
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A few weeks ago they had bags of "party wings" on sale and a light bulb went off..."make your own wings Meagan, duh!" I must give myself a little pat on the back if that's okay, my wings were pretty darn good. I'm a bit of a wuss when it comes to spicy food, mine has to be on the mild side so these wings are not hot but just the right amount of sweet and spicy that suits me. If you wanted hot wings you can always add more hot sauce of course. <br />
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We had friends over Saturday early afternoon to watch the game and these were perfect game fare. For those of you who don't live in the great commonwealth of Kentucky and are wondering, what's "the game" I will fill you in...when I say "the game" I mean The University of Kentucky and this weekend we just so happened to be playing Louisville (please note the tone of disgust when I say Louisville) Hehe. Luckily we won the game and ended our afternoon with <a href="http://meagansfirstkitchen.blogspot.com/2011/12/deep-dish-chocolate-chip-cookie-pies.html">these pots of goodness</a>. Next time you're hosting people over to watch a game make your own wings, it's simple and yummy.<br />
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<span style="font-size: large;">Buffalo Wings</span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/buffalo-wings">Printable Recipe</a> </span><br />
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Ingredients:<br /><br />1 bag chicken wing sections<br />1 bottle (17.5 oz) Texas Pete buffalo sauce (or brand of choice)<br />2 tbsp. Texas Pete hot sauce (or brand of choice)<br />1 stick butter<br />canola oil<br /><br /><br />Directions:<br /><br />In a large pot heat 2 - 2 1/2 inches canola oil to 360 degrees F.<br /><br />Fry 5-8 wings at a time until golden brown, about 12 minutes.<br /><br />Meanwhile, in a medium sauce pan melt 1 stick of butter and add 1 bottle of buffalo sauce and 2 tbsp hot sauce.<br /><br />When wings are golden brown, remove from pot and allow to drain on paper towels.<br /><br />Toss wings in buffalo/butter mixture.<br /><br />Remove from sauce and place on serving platter.<br /><br />Serve with left over buffalo sauce if desired and ranch<br />
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<br />Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-10926541896325509242012-01-03T08:00:00.000-05:002012-01-03T08:29:32.368-05:002012: A New Year & Weekend Ramblings<div class="separator" style="clear: both; text-align: center;">
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I cannot believe 2011 is gone and 2012 is here! YIKES!!! Where did the year go? Steve was off all last week so this weekend we tried to take in the last few moments of relaxation we could. Saturday we had friends over to watch the basketball game. For those of you not from Kentucky, "the basketball game" means The University of Kentucky. We took Greta for a walk and just hung around the house most of the weekend, it was great! <br />
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Here are some photos I took:<br />
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Although we didn't watch the ball drop on New Years, I was actually
awake when it turned 2012! This is quite an accomplishment because I
can't tell you the last time I was up to ring in the new year, it was
sometime back in college. On Sunday Steve built me a diffusion panel. I've been complaining that I had no way to take photos of dinner because it's dark when I get off work and without any natural light, my photos are just garbage. Luckily, <a href="http://taylortakesataste.com/the-15-food-photography-lighting-set-up/">Taylor</a> had just posted about a cheap way to take photos with artificial light. <br />
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In the above picture, the hubs is putting the final touches (hot glue) on my diffusion panel. He even thought to make little legs on the bottom so I don't have to prop the panel, YAY! I'm very excited to use my new panel and halogen light and I'll be sure to let you all know how it works out. I didn't have vellum that was suggested on <a href="http://taylortakesataste.com/the-15-food-photography-lighting-set-up/">Taylor Takes a Taste</a> so I used muslin cloth. The pup wasn't too thrilled that both her parents were working on a project that didn't involve her and when we were done this is what we found:<br />
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Silly girl, she isn't allow on the couch. Funny how she's so sweet when she's doing something she shouldn't be. I hope everyone had a safe and happy New Year and I'm looking forward to sharing lots of new recipes....starting tomorrow! <br />
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<br /></div>Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-56810358456741219832011-12-30T19:15:00.002-05:002011-12-30T19:15:43.783-05:00Top 10 of 2011I can't believe 2011 is coming to an end, CRAZY! I'm so excited to begin a new year and share lots of new creations in the kitchen with you guys. Here's a quick look back on this past year and my most popular recipes. I was shocked with a few of the items that made the top 10 list :)<br />
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10. <a href="http://meagansfirstkitchen.blogspot.com/2011/11/cheoreg.html">Cheoreg</a><br />
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This was probably my personal favorite recipe I've shared so far. It was my first attempt at an Armenian dish and it was a success, the husband even said it taste just like his Grandma's. </div>
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9. <a href="http://meagansfirstkitchen.blogspot.com/2011/11/chocolate-pecan-pie.html">Chocolate Pecan Pie</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZ7ecl2fU6rtM_x9j1p1r65W9W3l-yy1W7AV6TBdEc-mfZKNO_IOYOMc-MmJe9lCAmsdJm4vwrLp8AJdO1S5crOrsYbTh340XBLcMY_9e1kytJEAZrYscAsmIarl6X1on48JbRyP9IDFB/s1600/IMG_0027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZ7ecl2fU6rtM_x9j1p1r65W9W3l-yy1W7AV6TBdEc-mfZKNO_IOYOMc-MmJe9lCAmsdJm4vwrLp8AJdO1S5crOrsYbTh340XBLcMY_9e1kytJEAZrYscAsmIarl6X1on48JbRyP9IDFB/s400/IMG_0027.jpg" width="400" /></a></div>
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I made this yummy and super easy pie for Thanksgiving, it will probably become a Moughamian tradition for years to come. </div>
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8. <a href="http://meagansfirstkitchen.blogspot.com/2011/09/peanut-butter-dog-treats-gretas-2nd.html">Peanut Butter Dog Treats</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwJ36C9WzYCAsg0xccE_831DnL4Jp_cktl7XFb_IrDaXbsUwzgjm-PfoaLOyCWoHD6LfQ3AY_rYAY3FdTyEwRjTxM5RaeNImVsaL9wGmgTR_NL-j0GS9W63znGKcQ-4rYBmSrHwkBjunV/s1600/IMG_0113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwJ36C9WzYCAsg0xccE_831DnL4Jp_cktl7XFb_IrDaXbsUwzgjm-PfoaLOyCWoHD6LfQ3AY_rYAY3FdTyEwRjTxM5RaeNImVsaL9wGmgTR_NL-j0GS9W63znGKcQ-4rYBmSrHwkBjunV/s400/IMG_0113.jpg" width="400" /></a></div>
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These dog treats were a winner with Greta, she LOVED them! They are really quick to make and very pocket-book friendly. Do your puppy child a favor and make these.</div>
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7. <a href="http://meagansfirstkitchen.blogspot.com/2011/04/chocolate-chip-cookies.html">Chocolate Chip Cookies</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOcvJj4IDfPlp8u0S-M-IAqX87GpvPKRU5sCHPZjxFEn4kbeHERRa8UjoG5oEe-ov2H8MDjntRXqy17nOA83gohG4puFsEbpqTG5gaS20cFfC_KDGUJoEBFEG0usAMG2ltRYYRgI2kEM/s1600/IMG_0021.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOcvJj4IDfPlp8u0S-M-IAqX87GpvPKRU5sCHPZjxFEn4kbeHERRa8UjoG5oEe-ov2H8MDjntRXqy17nOA83gohG4puFsEbpqTG5gaS20cFfC_KDGUJoEBFEG0usAMG2ltRYYRgI2kEM/s400/IMG_0021.jpg" width="400" /></a></div>
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My favorite chocolate chip cookies made the list and I'm thrilled. Since I made this recipe the first time, I've never made another version since and I'm not sure I will try another recipe. Call me crazy, but I found a good thing and I'm stickin' with it!</div>
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6. <a href="http://meagansfirstkitchen.blogspot.com/2011/09/pizza-revisited.html">Pizza</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKZY8158HMM0F-cvHjjPyq5P76kfJQ1IczUNo5Erdj-opIPF2Dvez7RzH1IveEMI-qgqa5XXcohfbHEWQYM604ga_xwsuozKWzaq1xxQzTseNOL65_-k02D4qZY1Bf0SqrlCtiLdwVGvd/s1600/IMG_0055.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKZY8158HMM0F-cvHjjPyq5P76kfJQ1IczUNo5Erdj-opIPF2Dvez7RzH1IveEMI-qgqa5XXcohfbHEWQYM604ga_xwsuozKWzaq1xxQzTseNOL65_-k02D4qZY1Bf0SqrlCtiLdwVGvd/s400/IMG_0055.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88nyJoclevbsLIQ83IQIbXeUcgppkpMPP7i_7gOKrns0c8JJzTdBeinv8ghl2jKzlnmjCAqt0rXBZapTBwmeqEfBQg7NXaObe5hCKI3AUrV07qbaDzrJPwt25lH1HtD86nDqHNOjnF6Z7/s1600/IMG_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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I love pizza but the delivery version has nothing on this simple homemade treat. Next time you want pizza, make it yourself - it tastes better, is more fun, and MUCH MUCH cheaper than ordering one.</div>
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5. <a href="http://meagansfirstkitchen.blogspot.com/2011/12/blackberry-cobbler.html">Blackberry Cobbler</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTBoxA_blRgW2wolW82D0efOPOIyPqnGUfNxYgRjA62Dxq8hFCbOBEosJFD8FRcg1xDDCPCYoOmnvowMtwF46vuUjPNxB2ggpAevdcQ8GWSWQukaxd_G-MzDLhYCwasKY9PyvEDKTaUOa/s1600/IMG_0091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTBoxA_blRgW2wolW82D0efOPOIyPqnGUfNxYgRjA62Dxq8hFCbOBEosJFD8FRcg1xDDCPCYoOmnvowMtwF46vuUjPNxB2ggpAevdcQ8GWSWQukaxd_G-MzDLhYCwasKY9PyvEDKTaUOa/s400/IMG_0091.jpg" width="400" /></a></div>
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This comforting dessert is a family favorite and makes a great pot-luck option. </div>
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4. <a href="http://meagansfirstkitchen.blogspot.com/2011/12/corn-pudding.html">Corn Pudding</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuh5yUaJnl5xb9ZkuGOVEBn8tqJ1JWbt_ivPftE1XS5wnyIUoDmp5g_cMD5gRo7Fsb_LJVcE50v9VHWLAPqPnnuom5RRvo5Sc3sFQ3bk8ldn4ZgTi51_kfF2I_IoseINdlm0_VWFys8KO/s1600/IMG_0055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuh5yUaJnl5xb9ZkuGOVEBn8tqJ1JWbt_ivPftE1XS5wnyIUoDmp5g_cMD5gRo7Fsb_LJVcE50v9VHWLAPqPnnuom5RRvo5Sc3sFQ3bk8ldn4ZgTi51_kfF2I_IoseINdlm0_VWFys8KO/s400/IMG_0055.jpg" width="400" /></a></div>
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This is pretty much my favorite side dish, it accompanies just about any "southern" dinner and is also great left over the next day. </div>
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3. <a href="http://meagansfirstkitchen.blogspot.com/2011/04/snickers-reeses-cheesecake.html">Snickers Cheesecake</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyq-UQMcMaXAftU_KLlxhaLu6qRehFNeTS0heZw6mXjhZFYOxh-oKN7l2W72vSRcm5CMQJZrefeD8JD3g7wPUuF8Y-x3MH92TF0ABKIE-qTEiZrhzC0FjTeke7HSfuV6Ou1FPtheU5MA/s1600/snickers+cheese+cake.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyq-UQMcMaXAftU_KLlxhaLu6qRehFNeTS0heZw6mXjhZFYOxh-oKN7l2W72vSRcm5CMQJZrefeD8JD3g7wPUuF8Y-x3MH92TF0ABKIE-qTEiZrhzC0FjTeke7HSfuV6Ou1FPtheU5MA/s400/snickers+cheese+cake.jpg" width="300" /> </a></div>
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I made this for Steve's Birthday two years ago per his request. It's delicious and fairly easy as long as you have a spring-form pan. Please excuse this awful picture, it was taken with my i-phone. </div>
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2. <a href="http://meagansfirstkitchen.blogspot.com/2011/12/deep-dish-chocolate-chip-cookie-pies.html">Deep Dish Chocolate Chip Cookie Pies</a></div>
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<a href="http://3.bp.blogspot.com/-TWv2tsuPo8A/TvkaHR_GpTI/AAAAAAAAB_E/uCxND3CVIX0/s1600/IMG_0018.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-TWv2tsuPo8A/TvkaHR_GpTI/AAAAAAAAB_E/uCxND3CVIX0/s400/IMG_0018.jpg" width="400" /></a></div>
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These little pots of goodness will be made often in my kitchen from here on out. Just add a scoop or two of vanilla ice-cream on top of one of these deep dish cookie pies and indulge in a simple dessert that will rock your socks off. </div>
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1.<a href="http://meagansfirstkitchen.blogspot.com/2011/10/dog-cheating-creamy-chicken-casserole.html"> Creamy Chicken Casserole</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Tp37F9EVxj5Jg1WWEScWKUV9-UG56RSJvYZnG9wKwxhVODqD4-nqznjFsOVjU-lUZod16d8JZop1K3yf31cox32j5tQS_imylLEB6iFkPRdjaSWb3OYaBF0MOnR-QqmBb2afzyc2edto/s1600/IMG_0048.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Tp37F9EVxj5Jg1WWEScWKUV9-UG56RSJvYZnG9wKwxhVODqD4-nqznjFsOVjU-lUZod16d8JZop1K3yf31cox32j5tQS_imylLEB6iFkPRdjaSWb3OYaBF0MOnR-QqmBb2afzyc2edto/s400/IMG_0048.jpg" width="400" /></a> </div>
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I was shocked that this chicken casserole was the most popular recipe. Don't get me wrong, I love this dish and it's wonderful but I really thought a dessert would have been the most popular. What do I know? Apparently not much :) Like most of the recipes I share on this blog, creamy chicken casserole is EASY! It's also another awesome dish to take if you're having a pot-luck, taking a friend dinner, or want something that re-heats well. </div>
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I hope everyone had a wonderful 2011, I sure did! Happy cooking and I can't wait to share another yummy year!! </div>Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-3603087977351580542011-12-27T08:00:00.000-05:002011-12-27T08:12:01.524-05:00Deep Dish Chocolate Chip Cookie Pies<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-TWv2tsuPo8A/TvkaHR_GpTI/AAAAAAAAB_E/uCxND3CVIX0/s1600/IMG_0018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-TWv2tsuPo8A/TvkaHR_GpTI/AAAAAAAAB_E/uCxND3CVIX0/s400/IMG_0018.jpg" width="400" /></a></div>
Please excuse my absence, I've been in such a cooking funk the last two weeks. I don't know what happened this year but Christmas snuck up on me and somehow it was the week of and I hadn't finished my shopping and I hadn't made any baked goods or candy and I hadn't been cooking. When I finally did hunker down and decided to make a soup, it was a TOTAL fail and my hopes were destroyed and my funk returned. <br />
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But I somehow found a little motivation to makes these little pots of goodness one night when I had my mom and stepdad over for dinner. I love a good chocolate chip cookie, don't you? And what's better than a chocolate chip cookie? One that's in a little ramekin and about 5 times thicker than a cookie, add a scoop of ice-cream on top and dig in! Next time you want chocolate chip cookies make these deep dish cookie pies....YUM :)<br />
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<a href="http://2.bp.blogspot.com/-_0hBw_5L_JE/TvkaLwvJk9I/AAAAAAAACA0/-w_5Es49UrA/s1600/IMG_0032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-_0hBw_5L_JE/TvkaLwvJk9I/AAAAAAAACA0/-w_5Es49UrA/s400/IMG_0032.jpg" width="400" /></a></div>
You can use your favorite chocolate chip cookie recipe and if you don't have one, try <a href="http://meagansfirstkitchen.blogspot.com/2011/04/chocolate-chip-cookies.html">my favorite</a>. I hope everyone had a wonderful Christmas, I sure did. Did you get anything fun and exciting? I'd love to know, especially if it's food/cooking related but even if it's not :) I got an ice-cream maker attachment for my mixer and I don't care if we are snowed in this winter, I'll be making ice-cream and sharing those experiences with you! <br />
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<span style="font-size: large;">Deep Dish Chocolate Chip Cookie Pies</span><br />
<span style="font-size: x-small;"><a href="http://www.blueeyedbakers.com/home/2011/8/8/deep-dish-cookie-pies.html">Adapted from: Blue Eyed Bakers</a><br /><a href="https://sites.google.com/site/meagansrecipes/chocolate-chip-coo">Printable Recipe</a></span><br />
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Ingredients:<br />
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2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm<br />
1 cup packed (7 ounces) light or dark brown sugar<br />
1/2 cup (3 1/2 ounces) granulated sugar<br />
1 large egg plus 1 egg yolk<br />
2 teaspoons vanilla extract<br />
1-1 1/2 cups semisweet chocolate chips<br />
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Directions:<br />
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Preheat oven to 375 F.<br />
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Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
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Either by hand or with an electric mixer, mix the butter and
sugars until thoroughly blended. <br />
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Beat in the egg, yolk, and vanilla
until combined. <br />
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Add the dry ingredients and beat at low speed just until
combined. <br />
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Stir in the chocolate chips to taste.
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<div style="text-align: justify;">
Fill ramekins 3/4″ deep with raw, room
temperature cookie dough. </div>
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Set ramekins on baking sheet and bake on
the middle rack of the oven for 13-16 minutes, or until the top is just
slightly golden brown. </div>
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These are best if the cookie is just under-done. </div>
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Top with vanilla ice cream and serve.</div>Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-49081967356138516172011-12-12T08:00:00.000-05:002013-03-22T17:15:13.282-04:00Blackberry Cobbler<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIJGqbXjQR7gEEtXFKoZgIFfuS0WhScPdj0LuBbzXI2XDSY7-SUeOL-_9GvX4hyphenhyphenuyb_jYmEwXKJjWBy9ookgTgUwIDxC17spEDIZChMGmHIw0itA4K3enQvbFkWCEOWRCVH4A4KJb4Fp5/s1600/IMG_0089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIJGqbXjQR7gEEtXFKoZgIFfuS0WhScPdj0LuBbzXI2XDSY7-SUeOL-_9GvX4hyphenhyphenuyb_jYmEwXKJjWBy9ookgTgUwIDxC17spEDIZChMGmHIw0itA4K3enQvbFkWCEOWRCVH4A4KJb4Fp5/s400/IMG_0089.jpg" width="400" /></a></div>
Can you believe there are people living among us that have never had cobbler? More baffling, people who have never heard of cobbler? Call me ignorant but I didn't know that cobbler was a "southern" thing until a few years ago. My old boss who is from Pennsylvania had never had cobbler and didn't know what it was. I was completely shocked and appalled! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2E8VDk1Ktus4tU2VgWG_jcYCCapkWBNK_UzZHIBhXH4uSg9bAT5QOOT0UseH4Agemu2m9NSq4ydzqDhzIQTLX1M5ktr3JtsS3aIp8OIEhT72JpWukHQosJNtpbB1xVhTiSkSaOWA1I55d/s1600/IMG_0090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2E8VDk1Ktus4tU2VgWG_jcYCCapkWBNK_UzZHIBhXH4uSg9bAT5QOOT0UseH4Agemu2m9NSq4ydzqDhzIQTLX1M5ktr3JtsS3aIp8OIEhT72JpWukHQosJNtpbB1xVhTiSkSaOWA1I55d/s400/IMG_0090.jpg" width="400" /></a></div>
How can it be that someone had went their whole life without cobbler? I grew up on peach, cherry, apple, and blackberry cobbler. It was a staple in my diet quite frankly and the most popular dessert at all family functions. In fact, this particular cobbler that I truly love, I boycotted for about 2 years. My mom made this cobbler for a family gathering and for at least a year she was asked to bring it to EVERY family function, gathering, birthday party, etc. I was dreaming in blackberries and if you really could turn into what you eat I would have been a blackberry. I actually got sick of this dessert for awhile and refused to eat it for about 2 years but now I'm back on the bandwagon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNS3RhW5vgwwAumfH9RLBQsXltMloQrd4xjX-M8p2PDuAuOP1kmhsVuUUipvgOBqaFLTl7CWw2C8_K7c5UzoWTyVXDJn7BvijR1hGiQBzZdsboyyr509qjRGIlVbmKBQpomu6CNOtQv6sM/s1600/IMG_0092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNS3RhW5vgwwAumfH9RLBQsXltMloQrd4xjX-M8p2PDuAuOP1kmhsVuUUipvgOBqaFLTl7CWw2C8_K7c5UzoWTyVXDJn7BvijR1hGiQBzZdsboyyr509qjRGIlVbmKBQpomu6CNOtQv6sM/s400/IMG_0092.jpg" width="400" /></a></div>
Like my <a href="http://meagansfirstkitchen.blogspot.com/2011/12/corn-pudding.html">corn pudding</a>, this was another dish I made when I first started cooking. It's a real confidence booster in the kitchen and people are so impressed with the lattice crust...Suckers, they don't know how stinkin' easy this is to make. Next time you sign up to bring dessert, try out this cobbler. <br />
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<span style="font-size: large;">Blackberry Cobbler</span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/blackberry">Printable Recipe</a></span><br />
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Ingredients:<br />
<br />
2 bags frozen blackberries, thawed*<br />
1 cup sugar<br />
4 tablespoons flour<br />
2 pie crusts (homemade or store bought)<br />
1 egg, beaten (for egg wash)<br />
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*I sometimes forget to thaw the blackberries and it works fine if they are still frozen. <br />
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Directions:<br />
<br />
Preheat oven to 400 degrees F.<br />
<br />
In a large bowl, mix the blackberries, sugar, and flour.<br />
<br />
Spray a round baking dish with non-stick spray and place 1 pie crust in bottom then add blackberry mixture.<br />
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Cut 1 pie crust into 1-inch strips and lattice over blackberries.*<br />
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Brush top of cobbler with egg wash.<br />
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Bake for 1 hour or until crust is golden.<br />
<br />
Allow cobbler to cool at least 1 hour before serving.<br />
<br />
*<a href="http://simplyrecipes.com/recipes/how_to_make_a_lattice_top_for_a_pie_crust/">Click Here</a> for step-by-step photos on how to make a lattice crust.Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-4839756717191237912011-12-05T08:00:00.000-05:002011-12-05T08:00:16.188-05:00Corn Pudding<div class="separator" style="clear: both; text-align: center;">
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This was one of the first dishes I made before I considered myself "a cook" and took to a gathering. Before I got married and moved into a home of my own, I didn't do much cooking and had no real interest in learning to cook. I got married and realized I had to feed myself and my husband so I started cooking a little and realized I really enjoyed it and I wasn't terrible at it either. The first time I made this I was still in college and going to my boyfriend's family Thanksgiving. It just so happens I married that boyfriend; I guess he liked my corn pudding :) <br />
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This recipe never fails and everyone always loves it. In fact, I rarely have leftovers to take home if I've taken this dish to a pot-luck style dinner. Like many of my other recipes, it's super easy and doesn't require any special cooking technique. I obtained this recipe from my mother but I'm not sure where the original recipe originated from. <br />
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<span style="font-size: large;"><span style="font-size: small;">Next time you're asked to bring a side dish, make this corn pudding. I guarantee at least two people will ask for the recipe. And is there anything better than having someone ask for your recipe? In my book, that's the ultimate compliment!</span></span><br />
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<span style="font-size: large;">Corn Pudding</span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/corn-pudding">Printable Recipe</a></span><br />
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Ingredients:<br />
<br />
1 can cream corn<br />
1 can corn, drained<br />
1 box jiffy corn muffin mix<br />
1 (16 oz) container sour cream<br />
1 stick butter, melted<br />
2 eggs<br />
<br />
Directions:<br />
<br />
Preheat oven 400 degrees F.<br />
<br />
In a large bowl, mix all ingredients together.<br />
<br />
Pour into a 9x9 prepared baking dish (or larger baking dish).<br />
<br />
Bake for 1 hour or until toothpick comes out clean when inserted into the center.<br />
<br />
Serve warm.Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-90884467380404803122011-12-01T08:34:00.000-05:002011-12-01T08:34:45.808-05:00Cranberry Sauce<div class="separator" style="clear: both; text-align: center;">
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I'd never had homemade cranberry sauce until this Thanksgiving. Call me crazy, but I really enjoy the canned stuff. In fact, it's one of my favorite parts of the holidays. I really love spreading some canned cranberry sauce over cold turkey... YUM!<br />
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Once I saw <a href="http://www.thepastryaffair.com/blog/2011/11/18/cranberry-sauce.html">this post</a> my heart was set on making my own cranberry sauce and forgoing the canned stuff. I'm so glad I made this choice. I don't know why but I had this misconception that making cranberry sauce would be difficult...WRONG! It was super easy and made my kitchen smell AMAZING!!! Cranberries, orange, nutmeg, allspice, and cinnamon. I need a candle that smelled like this sauce because it was intoxicating and I really enjoyed this dish.<br />
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I still have some leftovers in my fridge, but I don't expect them to be there much longer because I have full intent on eating it all up myself. <br />
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<span style="font-size: large;">Cranberry Sauce</span><br />
<span style="font-size: x-small;">source: <a href="http://www.thepastryaffair.com/blog/2011/11/18/cranberry-sauce.html">The Pastry Affair</a></span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/cranberry-sauce">Printable Recipe</a></span><br />
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Yield: 2 cups<br />
<br />
Ingredients:<br />
<br />
4 cups (12 oz) fresh cranberries<br />
1 cup orange juice, freshly squeezed<br />
1 cup sugar<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon ground allspice<br />
1/4 teaspoon ground nutmeg<br />
zest of 1 orange<br />
<br />
Directions:<br />
<br />
In a large saucepan, stir cranberries, orange juice, and sugar together.<br />
<br />
Bring mixture to a boil over medium-high heat.<br />
<br />
Turn heat down and let simmer until cranberries burst and sauce thickens, 10-12 minutes.<br />
<br />
Sauce will continue to thicken while cooling. <br />
<br />
Stir in cinnamon, allspice, nutmeg, and orange zest.<br />
<br />
Serve warm.Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-66707148779649856552011-11-29T08:16:00.000-05:002011-11-29T08:16:58.386-05:00Chocolate Pecan Pie<div class="separator" style="clear: both; text-align: center;">
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Life is so funny, or maybe irritating is a better word. Do you feel this way? I just wrote about how I never leave dirty dishes in my sink in <a href="http://meagansfirstkitchen.blogspot.com/2011/11/bbq-pulled-pork.html">this post</a>, but I lied...I had to leave dirty dishes in my sink last week. I made <a href="http://bravetart.com/recipes/BrownButterSageMarshmallows">these marshmallows</a> for my Thanksgiving sweet potato casserole and since it was 10pm I let the dishes soak with the intention of cleaning them in the morning. Well, I got up and no more had I let Greta out and was starting on those dishes when I heard my cell phone ring. I got called into work early and needed to be there in 20 minutes, so the dishes had to wait.<br />
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On my drive to work, my skin was crawling and all I could think about were those dang dishes and how much I was going to hate walking in the door from work and having them waiting there. Much to my surprise, when I came home from work the dishes were done! SAY WHAT!!!???? At first I thought Steve had done them, since it was a rainy day he didn't go into work until later in the morning. Nope, wrong! It was my Mommy! She had to pick up my Thanksgiving turkey for me and when she dropped it off she let Greta out AND washed my sink full of dirty dishes! Have I told you how much I love my mom? She's truly the best. Made my long crappy day at work fade away... <br />
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Instead of doing dishes I made this pie! Steve doesn't like pumpkin so I made chocolate pecan pie and blackberry cobbler for Thanksgiving dessert. I loved this pie and will definitely be making it again, probably for Christmas. <br />
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<span style="font-size: large;">Chocolate Pecan Pie</span><br />
<span style="font-size: x-small;">Source: <a href="http://thekitchensinkrecipes.com/2010/11/11/this-brilliant-solution/">The Kitchen Sink</a></span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/chocolate-pecan-pie">Printable Recipe</a></span><br />
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Ingredients:<br />
<br />
4 ounces semisweet chocolate<br />
4 large eggs, lightly beaten<br />
1 1/2 cups agave nectar (or honey)<br />
1/2 cup sugar<br />
1 teaspoon vanilla extract<br />
1/2 teaspoon salt<br />
1 pie crust (homemade or store bought)<br />
1 cup chopped pecans<br />
<br />
Directions:<br />
<br />
Preheat oven to 350 degrees F. <br />
<br />
In
a heatproof bowl set over a medium saucepan of simmering water, melt
chocolate. Make sure you stir chocolate occasionally, until smooth.
Set aside.<br />
<br />
In a medium bowl, stir together (do not whisk) eggs, agave nectar (or honey), sugar, vanilla, and salt. <br />
<br />
Stirring constantly, gradually add melted chocolate then pour filling into prepared crust.<br />
<br />
Place pie plate on a baking sheet and cover the top of the pie with pecans.<br />
<br />
Bake
just until set (filling should jiggle slightly when pie plate is
tapped), 50-60 minutes. Let pie cool completely on wire rack (4 hours
or overnight) before serving.<br />
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Make sure to keep a few pecans aside so you can munch on them while the pie's baking :)<br />
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What was your favorite Thanksgiving dessert this year?<br />
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<br />Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-84280446185803597072011-11-25T10:00:00.001-05:002011-11-25T10:30:15.856-05:00ThanksgivingMy first Thanksgiving cooking an entire meal went well. There is always room for improvement of course, but I was proud of myself. My turkey turned out pretty darn good if I do say so myself and I didn't have any MAJOR failures or tantrums. I did have a <span style="font-size: x-small;">small</span> freak-out when Steve and I almost dropped the turkey on the floor. YIKES, that would have ruined my day. Luckily, everything turned out okay.<br />
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We had such a nice time eating with Steve's brother, Dave and his wife, <a href="http://daveandbritplusone.blogspot.com/">Britney</a>, and their two beautiful children: Kennedy and Wyatt. Kennedy melted my heart and made me laugh while we were eating dessert, by saying, "This is the best time I've ever seen." What a cutie! Spending the day with family was well worth the 4 days of cooking prep and getting up at 7:00 AM yesterday to make sure everything was read. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04pwrdiU8EevkomJQ2IKoQSXVBQNaD2YwmOqZeupyo_4TJyXZmaDiaVmtKdx-CabmXk-nqRuuq6ZHscC2l-WW3x7cO0pjUDMmwUlS7NFqiz0Aj3sZvfw8d7vhM_hyphenhyphen8JSaoX-DYRkYwr-l/s1600/dbfamily.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04pwrdiU8EevkomJQ2IKoQSXVBQNaD2YwmOqZeupyo_4TJyXZmaDiaVmtKdx-CabmXk-nqRuuq6ZHscC2l-WW3x7cO0pjUDMmwUlS7NFqiz0Aj3sZvfw8d7vhM_hyphenhyphen8JSaoX-DYRkYwr-l/s320/dbfamily.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Britney, Dave, Kennedy, & Wyatt</td></tr>
</tbody></table>
I'll be sharing my thanksgiving recipes throughout this coming week, but here's a sneak peek at our meal:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunB_hXANooySrut3Ci5-kaltxUoAh_LU3MAuRZybiHoDVx1xcpKCmsLdWtdXDWkmhorzO7cafjeikn-2m60z-2DOuOCuroFPrXmXDwsJSJJwMwYR0vlk1IbdRqcnFZ5it9DI9nkxp7QmQ/s1600/food.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunB_hXANooySrut3Ci5-kaltxUoAh_LU3MAuRZybiHoDVx1xcpKCmsLdWtdXDWkmhorzO7cafjeikn-2m60z-2DOuOCuroFPrXmXDwsJSJJwMwYR0vlk1IbdRqcnFZ5it9DI9nkxp7QmQ/s320/food.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo taken by my sister-in-law</td></tr>
</tbody></table>
Thanksgiving Menu:<br />
<br />
Turkey<br />
Dressing<br />
Gravy<br />
Cranberry Sauce<br />
Mashed Potatos<br />
Sweet Potato Casserole<br />
Corn Pudding<br />
Crescent Rolls<br />
Blackberry Cobbler<br />
Chocolate Pecan Pie<br />
<br />
<br />
I didn't make everything, I had some help from the store with the gravy, crescent rolls, and pie crusts for the desserts. I didn't want to overwhelm myself since it was my first time cooking Thanksgiving so I thought it was okay to get some help :)<br />
<br />
Here are some photos of our day:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupjgPGr_ZkLSKKKZMcT4M2v6WPHTcUSfFYiWeivDh5Fzk6FJvA96-MQJ-1ys0yXmMpmySU9wISOuaTi9Z7c0tYjqxC74YDTD2XgJSDNedxvumVc7PUXTCOPmTnFamp6UojnAeuAk6S98M/s1600/IMG_0067.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupjgPGr_ZkLSKKKZMcT4M2v6WPHTcUSfFYiWeivDh5Fzk6FJvA96-MQJ-1ys0yXmMpmySU9wISOuaTi9Z7c0tYjqxC74YDTD2XgJSDNedxvumVc7PUXTCOPmTnFamp6UojnAeuAk6S98M/s320/IMG_0067.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kennedy dancing </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrK0xzZl6lzU-H3wrVtdsHik0jVX6FjeZ2W4U0rYcsFLmN2kzCy4j_gXjCXM1lJonwuZQBNGg1juwI7TXj25jUpKcgyDit_jqdejAl3FDO_SKHYrDUXkYM0QsONIQTN62OsbmvFBV2xZ1Q/s1600/IMG_0072.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrK0xzZl6lzU-H3wrVtdsHik0jVX6FjeZ2W4U0rYcsFLmN2kzCy4j_gXjCXM1lJonwuZQBNGg1juwI7TXj25jUpKcgyDit_jqdejAl3FDO_SKHYrDUXkYM0QsONIQTN62OsbmvFBV2xZ1Q/s320/IMG_0072.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wyatt ate and slept all day, what a good baby</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFswnDjx7HmeVt5L-Htu7wkUkx3klzVVFiYE_mVwqzJLa8CTnyavkrJkWGZuzCZo6J1jqT3aOwh8t9xpjaQsfHB5BlzmY-G44W3AL4n1aCP7L0eRI5kdPdmqEio6LwzzH0Xwi0hHMl1Ba/s1600/IMG_0073.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFswnDjx7HmeVt5L-Htu7wkUkx3klzVVFiYE_mVwqzJLa8CTnyavkrJkWGZuzCZo6J1jqT3aOwh8t9xpjaQsfHB5BlzmY-G44W3AL4n1aCP7L0eRI5kdPdmqEio6LwzzH0Xwi0hHMl1Ba/s320/IMG_0073.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greta is wearing out, she loved chasing Kennedy</td></tr>
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We took a much needed walk, trying to work off those turkey pounds....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-ebrN6OBLr4SKZ-nm9qK3IYm1el8qlVTtmaKAQWit8PS60fGJfdjSkqr40wF3Tav7rbFsEYINQG6CZ431MaiylDUVAzjqRx04O3Igdmdh2Y71fWySBxR1eJHmK0VvBWi_PZcmMVx1OVH/s1600/IMG_0099.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-ebrN6OBLr4SKZ-nm9qK3IYm1el8qlVTtmaKAQWit8PS60fGJfdjSkqr40wF3Tav7rbFsEYINQG6CZ431MaiylDUVAzjqRx04O3Igdmdh2Y71fWySBxR1eJHmK0VvBWi_PZcmMVx1OVH/s320/IMG_0099.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kennedy fell asleep, poor thing was all tuckered out</td></tr>
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I hope you all had a wonderful Thanksgiving and were able to spend time with your loved ones!Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-8195439588808204352011-11-21T08:00:00.000-05:002011-11-21T08:00:04.920-05:00BBQ Pulled Pork<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYBgPUuJS_tIw5n5GIq-an-XpcmTmbZglLEAoIj5gdfQYRAc6OCp6PsG4KskcpGygV_8Zz1BDYOZbiB97VTG3nqNer34KZ0yZNkQsG48S7PCjaT_fwTKRbGRkKk6HcVnEo48l996rn9pb/s1600/IMG_0051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYBgPUuJS_tIw5n5GIq-an-XpcmTmbZglLEAoIj5gdfQYRAc6OCp6PsG4KskcpGygV_8Zz1BDYOZbiB97VTG3nqNer34KZ0yZNkQsG48S7PCjaT_fwTKRbGRkKk6HcVnEo48l996rn9pb/s320/IMG_0051.jpg" width="320" /></a></div>
I hate washing dirty dishes and cleaning up the kitchen. In fact, on some of those cookless nights it's because of the dirty dishes that I choose not to cook. :) That's just how I roll. I'm not one of those people who can leave dirty dishes in the sink over night, leave for work in the morning, come home, cook and dirty more dishes then clean them. No, that's just not my style. If you know my mamma then you know where I get this from.<br />
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I won't say I have NEVER left dirty dishes. You might find my morning coffee cup (my favorite one that can't go in the dishwasher) in the sink if you came over to my house while I'm at work. And sometimes I let a dish soak over night and usually finish up the clean in the morning. If you find more than 1 dirty item in my sink then you know I'm either sick or I've been committed. <br />
<br />
My least favorite item to wash...my beloved crock pot. While I adore cooking with it, you simply place your food in the crock and turn the knob to low and let it do it's thing all day and like magic you have dinner! But cleaning the darn thing STINKS! My crock is black and if you put it in the dishwasher you get a white residue left over from the detergent...UGH! This drives me NUTS!!!! I can't tell you how many times I clean my crock pot with each use, at least an average of 3 times per use!<br />
<br />
All that complaining aside, I'll continue using my crock pot and loving the food it produces, this BBQ pulled pork included!<br />
<br />
<br />
<br />
<span style="font-size: large;">BBQ Pulled Pork</span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/bbq-pulled-pork">Printable Recipe</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmqhfMf4mpuasfYHBW0nzO6V2BqrX9Kt7yOsyleDtRTHG3gaXdK7JVbZp7U94e-uUushcwckUEP6z865V9D9YKTK6CGMMAep8RalxpluQl0DeD1vZbkZ1N4iPAg2EShEzQaT7RZShh1O0/s1600/IMG_0046.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmqhfMf4mpuasfYHBW0nzO6V2BqrX9Kt7yOsyleDtRTHG3gaXdK7JVbZp7U94e-uUushcwckUEP6z865V9D9YKTK6CGMMAep8RalxpluQl0DeD1vZbkZ1N4iPAg2EShEzQaT7RZShh1O0/s200/IMG_0046.jpg" width="200" /></a></div>
<div style="text-align: right;">
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Ingredients:<br />
<br />
1 pork shoulder (Boston Butt)<br />
2 bottles BBQ sauce (I use Sweet Baby Ray's)<br />
4 tbsp. Weber's Steak 'N Chop seasoning<br />
2 cups water<br />
<br />
Directions:<br />
<br />
Place pork shoulder in crock pot along with Weber's seasoning or seasoning of your choice.<br /><br />Add 2 cups water and cook on low 10-12 hours.<br /><br />Remove pork from crock pot and pull apart with forks.<br /><br />Pour out the cooking liquid that's left in the crock pot and return pulled pork to crock.<br /><br />Add 1-1 1/2 bottles of your favorite BBQ sauce.<br /><br />Serve on bread as a sandwich and add some mozzarella cheese if desired.Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-59571299579842981302011-11-17T08:00:00.000-05:002011-11-17T08:00:10.886-05:00Apple Cheese & Pear Cheese Danishes<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLkmemrf7tBHogwnAcWwCeNcUhJgk8bhMk91Tfz1n7WL8gkTYbPvrvA7e_F_XGIqI3bjgt6BMU_N-hsVOiM_-ZB9JMtxNaSe8zKI3_3WcLIXLFT3xK_oeNx6ecp8DXoqd5J0LFvajajOR/s1600/IMG_0043.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLkmemrf7tBHogwnAcWwCeNcUhJgk8bhMk91Tfz1n7WL8gkTYbPvrvA7e_F_XGIqI3bjgt6BMU_N-hsVOiM_-ZB9JMtxNaSe8zKI3_3WcLIXLFT3xK_oeNx6ecp8DXoqd5J0LFvajajOR/s320/IMG_0043.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Cheese Danish</td></tr>
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I've never eaten a pear. Well, let me say that again...I've never eaten a pear since I can remember eating. I'm sure when I was a baby my mom fed me that pureed <strike>garbage</strike> stuff. I don't really know why I haven't had one, I love pear scented lotion and hand soap.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7l0RPtyTiD087NyzGOAG9TAY1Tndub5l9Os4i7Tb7N7WHZV1CT2kteil9pXP6F4fz4mCPwZo7O6uoSVgAvmgee9Ps4wqWlj5JY-_HM39z3mm3xZEC0PPpyf2TtRsxvnDs7J431DdTcjBZ/s1600/IMG_0026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7l0RPtyTiD087NyzGOAG9TAY1Tndub5l9Os4i7Tb7N7WHZV1CT2kteil9pXP6F4fz4mCPwZo7O6uoSVgAvmgee9Ps4wqWlj5JY-_HM39z3mm3xZEC0PPpyf2TtRsxvnDs7J431DdTcjBZ/s320/IMG_0026.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pear Cheese Danish</td></tr>
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I love almost all fruits but I NEVER eat those fruit cups with the juice. YUCK!!!! The only fruit I will eat from a can with juice is pineapple. I guess it's a texture thing; I feel like canned fruits that are in the juice seem limp, soft, and mushy. I like my fruit firm, like when you bite into a fresh peach, apple, maybe even a pear.?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEkhj4Ouk1-extlDLZqtwZ7x0vTeZowXCOoEBB2Gz2BRtYMPFcJyLaodjQETV6nvNW2rKEM1UNJzPk7ZDUKWMlUdLYgZb3megmdAAy8qIAA2ZueW7L-3T1EPDQJ-CNXVq7ao5YuexgnQN/s1600/IMG_0011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEkhj4Ouk1-extlDLZqtwZ7x0vTeZowXCOoEBB2Gz2BRtYMPFcJyLaodjQETV6nvNW2rKEM1UNJzPk7ZDUKWMlUdLYgZb3megmdAAy8qIAA2ZueW7L-3T1EPDQJ-CNXVq7ao5YuexgnQN/s320/IMG_0011.jpg" width="320" /></a></div>
This fall I have seen multiple pear recipes that look yummy so when I went to the grocery I picked myself up some pears. I couldn't decide which recipe to make until I saw <a href="http://acozykitchen.com/apple-cheese-danish/">this post</a> and decided to make an apple danish and a pear danish. They were both great! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-3zEkLpTK_ri7-1XGWbUDg1Gp1ODJT7vH5_c1UP7Arg1dIkSbJ_ulGM2R2jSYvcrHZhwQ19_XjLdf6rWe0U3Wn-SjK7IGX3RsF4I96OnwVbwKvNiab4-HOQTl1bvRu2xMPOeWyhoTz_Q/s1600/IMG_0028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-3zEkLpTK_ri7-1XGWbUDg1Gp1ODJT7vH5_c1UP7Arg1dIkSbJ_ulGM2R2jSYvcrHZhwQ19_XjLdf6rWe0U3Wn-SjK7IGX3RsF4I96OnwVbwKvNiab4-HOQTl1bvRu2xMPOeWyhoTz_Q/s320/IMG_0028.jpg" width="320" /></a></div>
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<span style="font-size: large;">Apple Cheese & Pear Cheese Danishes</span> <span style="font-size: x-small;"> </span><br />
<span style="font-size: x-small;"><a href="http://acozykitchen.com/apple-cheese-danish/">Adapted from: A Cozy Kitchen</a></span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/apple-cheese-pear-cheese-danish">Printable Recipe</a> </span><br />
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Yield: 2 danishes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJg4F4q3mlrlaiID1P3BIwipEbdodRUHVK5_VmDjFNJsACSGLWCNNqIAhnfeUsn8RiO6opKRAmm-2cek_quL0GkTag4qh9sEzC-dzwclYLqadfv6C7KqiIr8tk5dBwa4kTb1etipufMXBQ/s1600/IMG_0030.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJg4F4q3mlrlaiID1P3BIwipEbdodRUHVK5_VmDjFNJsACSGLWCNNqIAhnfeUsn8RiO6opKRAmm-2cek_quL0GkTag4qh9sEzC-dzwclYLqadfv6C7KqiIr8tk5dBwa4kTb1etipufMXBQ/s200/IMG_0030.jpg" width="200" /></a></div>
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Ingredients:<br />
<br />
8 ounces cream cheese, room temperature<br />
3 tbsp. ricotta<br />
juice of 1 lemon<br />
1/8 tsp. Kosher salt<br />
1/2 tsp. vanilla extract<br />
5 tbsp. sugar, divided<br />
2 Gala Apples (or 2 Pears)<br />
1/2 tsp. cinnamon<br />
1 box frozen puff pastry, defrosted<br />
<br />
Directions:<br />
<br />
1. Preheat oven 400 degrees F.<br />
<br />
2.
In the bowl of a stand mixer, add cream cheese, ricotta, vanilla, salt,
and 4 tbsp. sugar. Mix until smooth with paddle attachment. <br />
<br />
3.
Peel and slice your apples or pears into 1/4 inch slices and toss with 1
tbsp. sugar, 1/2 tsp. cinnamon and juice of 1 lemon in a bowl with a
wooden spoon.<br />
<br />
4. Unfold 1 sheet of puff pastry and roll into 11 inch by 8 inch rectangle with a floured rolling pin. <br />
<br />
5.
Place puff pastry on parchment paper and place on cookie sheet. At an
angle, slice off the top corners of pastry and cut two notches in the
bottom. Cut 1 inch strips diagonally down both sides of puff
pastry, making sure to leave center intact. You should have about 8
strips per side. (Check out <a href="http://acozykitchen.com/apple-cheese-danish/">A Cozy Kitchen</a> for step-by-step photos.)<br />
<br />
6. Add half the cream cheese/ricotta mixture to center of puff pastry and spread out evenly. Top with slices of apple or pear.<br />
<br />
7. Fold in the bottom and top flaps of pastry then braid the side strips. Brush danish with egg wash and sprinkle with sugar and cinnamon. <br />
<br />
8. Refrigerate pastry 15 minutes until baking. Bake 20-23 minutes or until danish is golden brown. <br />
<br />
9. Repeat steps 4-8 with second piece of puff pastry. <br />
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Grab some fruit at your grocery and makes some yummy fruit and cheese danishes :) These were great right out of the oven and even the next morning for breakfast, just pop 'em in the microwave about 15 seconds.Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-91342819890922634312011-11-14T09:00:00.000-05:002011-11-14T09:00:01.226-05:00Butternut Squash Lasagna with Spinach & Sage<br />
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I'm an odd-ball- this I already know, you need not remind me. I do weird things, especially when it comes to cooking. For instances, I either measure all ingredients exactly as the recipe suggests (using a kitchen scale for things such as flour, sugar, etc.) Or, I disregard measurements completely. Do you do silly things like this? Usually, if I'm baking a dessert (for the first time) I tend to measure things exactly, well the "important things". You'll rarely find me measuring spices and I NEVER EVER EVER measure salt and pepper...OOPS! When it comes to savory/non-dessert baking dishes, I usually don't measure things at all. So far, this has worked out for me and this recipe is a prime example. Unfortunately, the picture does not do this lasagna justice, it was great.<br />
<br />
When I first saw this recipe I was intrigued but skeptical. Luckily, my curiosity got the best of me and I made it almost immediately. It was really tasty and the Parmesan-Sage Bechamel sauce will be used in many other recipes. I love finding recipes that you can use parts of in other dishes. I think the sauce would be yummy with penne pasta and grilled chicken :) If I can make a suggestion when it comes to cooking, it would be this: Step out of your comfort zone, take some chances, and explore things you normally wouldn't. You might be pleasantly surprised. <br />
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<span style="font-size: large;">Butternut Squash Lasagna with Spinach & Sage</span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/butternut-squash-lasagna-with-spinach-and-sage">Printable Recipe</a></span><br />
<span style="font-size: x-small;"><a href="http://www.bakeyourday.net/butternut-squash-lasagna-with-spinach-and-sage/">Source: Bake Your Day</a></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0oc6Odswp8RQ4n4-jlshpD2Ip5EOxpJ-McGvNrYgjAKEug7ij-4lAhP8oBSXaueqgbKuz6x8z-XC_UhOKJSOvBLGBfhnNFg2OrQ7V1lvlvZWpmwZLexR8dD215O8T2w_9-1Qbf54pVsXn/s1600/IMG_0016.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0oc6Odswp8RQ4n4-jlshpD2Ip5EOxpJ-McGvNrYgjAKEug7ij-4lAhP8oBSXaueqgbKuz6x8z-XC_UhOKJSOvBLGBfhnNFg2OrQ7V1lvlvZWpmwZLexR8dD215O8T2w_9-1Qbf54pVsXn/s200/IMG_0016.jpg" width="200" /></a>Ingredients:<br />
<br />
Roasted Squash<br />
1 (2-3 lb) butternut squash, peeled and diced into 1-inch cubes<br />
1 tbsp. olive oil<br />
1 tbsp. fresh sage leaves, chopped (or 1 tbsp. dried sage)<br />
1/2 tsp. salt<br />
1/2 tsp. pepper<br />
<br />
Parmesan-Sage Bechamel Sauce:<br />
2 tbsp. butter<br />
1/3 cup all-purpose flour<br />
1/4 tsp. salt<br />
1/4 tsp. pepper<br />
14 tsp. ground nutmeg<br />
1/2 tsp. dried sage<br />
3 cups milk<br />
1/2 cup Parmesan cheese<br />
<br />
Lasagna:<br />
1 large onion (I used purple), diced<br />
2 tbsp. olive oil<br />
1/4 tsp. salt<br />
10 oz. package frozen spinach, thawed and drained<br />
12 lasagna noodles<br />
1-2 cups shredded mozzarella cheese<br />
<br />
Directions:<br />
<br />
Preheat oven to 375 degrees F. <br />
<br />
Spray
a roasting pan with non-stick spray and add butternut squash, then toss
with olive oil, sage, salt and pepper. Roast 25-30 minutes, until
squash is tender.<br />
<br />
Remove from oven and transfer squash to a bowl, then gently mash with potato masher.<br />
<br />
While squash is roasting, melt butter over medium heat in a medium sauce pan then gently stir in flour and whisk.<br />
<br />
Add salt and pepper, nutmeg and dried sage and continue to cook for 1 minute, stirring constantly.<br />
<br />
Slowly whisk in milk and cook over medium-high heat, stirring frequently. Cook until sauce boils and thickens slightly. <br />
<br />
Whisk in Parmesan cheese then remove from heat.<br />
<br />
Heat
2 tbsp. olive oil in a large pan or dutch oven then add onion. Cover
and cook onions 20 minutes or until they are brown and fragrant,
stirring frequently. <br />
<br />
Add spinach to onions and cook 6-8 minutes then add the butternut squash and stir until combined. Remove from heat.<br />
<br />
Spray
a 9x13 or 9x9 baking dish with non-stick spray. Ladle a small amount
of the Parmesan Bechamel sauce on the bottom of pan then layer 4 (3 if
using square dish) lasagna noodles on top of sauce. It is okay i the
noodles overlap. Next add the squash/spinach mixture then top with
about 1 cup sauce, repeat layers 2 (4 if using square dish) times. <br />
<br />
Add 2-3 cups mozzarella cheese on top of lasagna and sprinkle some Parmesan on top if desired.<br />
<br />
If you want to make ahead, cover with foil and keep in refrigerator until ready to cook.<br />
<br />
Preheat
oven to 450 degrees F and cook lasagna, covered for 30 minutes. Remove
foil and cook another 15 minutes, uncovered. Remove lasagna from oven
and allow to sit 10 minutes before serving.<br />
<br />
*I did not measure any
spices, I just added them to taste, the above measurements are from the
original recipe but I think mine were fairly close. My grocery didn't have fresh sage so I used dried while roasting squash and in the sauce.*Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-71076785459063099422011-11-09T09:00:00.000-05:002011-11-09T09:00:22.991-05:00GIVEAWAY WINNERThe winner of the Le Creuset pie dish is.............<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BfqZHvanmQ5UwQeXgWpGXPgH9Kq6Vcfk3qX5P8ayCm1bsrhhsg_ViyXWYmfprIX9YiVGQgPMzoqqAfTIrXdEaS1j25WeiAWzzQPY_oaR4ujP_eh-Ks6DXa-kPKHHsSGvIcoHIEYX7xa-/s1600/Picture+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BfqZHvanmQ5UwQeXgWpGXPgH9Kq6Vcfk3qX5P8ayCm1bsrhhsg_ViyXWYmfprIX9YiVGQgPMzoqqAfTIrXdEaS1j25WeiAWzzQPY_oaR4ujP_eh-Ks6DXa-kPKHHsSGvIcoHIEYX7xa-/s1600/Picture+1.png" /></a></div>
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<div class="dsq-comment-header" style="text-align: center;">
<span style="font-size: large;"><span class="dsq-commenter-name">UKJulie1024</span> </span><span class="dsq-collapsed-count"></span></div>
<br />
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Please email me (meagansfirstkitchen@gmail.com) your mailing address so I can get your prize to you!<br />
<br />
I would like to thank everyone who entered this giveaway. I really enjoyed reading your favorite birthday gifts and a few responses truly brought tears to my eyes! <br />
<br />
<br />Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-60575849588915809242011-11-06T11:44:00.000-05:002011-11-13T17:39:43.573-05:00Cheoreg<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwPevloGMpYXThylnEh1izRQ7vGcDPDoYEtT0ExGb1Or-gtlnFRYSk60mjWmAptD5qgBwgICkHQV5A4PpJ2iVhkaLbwUoa2EeDW5KBmY7kV9WXgPpxj5c26P9SnqczO6YsnLhZogogvb7/s1600/IMG_0056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwPevloGMpYXThylnEh1izRQ7vGcDPDoYEtT0ExGb1Or-gtlnFRYSk60mjWmAptD5qgBwgICkHQV5A4PpJ2iVhkaLbwUoa2EeDW5KBmY7kV9WXgPpxj5c26P9SnqczO6YsnLhZogogvb7/s320/IMG_0056.jpg" width="320" /></a></div>
This weekend I made Armenian bread, cheoreg. I don't think I've shared this before but my husband's great grandparents emigrated from Armenia in the early 1900's. I'm sure if any of you have heard of Armenia it's probably because of the Kardashians (sigh). I honestly don't know much about the Armenian genocide or Steve's family
before they moved to America; below is a short video one of Steve's cousins made for a school project in case you're interested<br />
<br />
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Since history is truly my first love, I really enjoyed learning how my
husband's family came to America and hope to learn more of his family
history. I also plan on learning more about their food, since that's my
second love :)<br />
<br />
I personally haven't had much Armenian food but I have had his grandmother's cheoreg and it's delicious. Last year she sent me an Armenian cookbook and I was so super excited to cook out of it. But guess what, I haven't made one thing from it yet....why...FEAR! How can I know if it tastes right if I haven't had it before? That ended Friday as I attempted my first recipe: cheoreg. Like far too many of my baking adventures, this one began at 8:30 PM and the dough had to rise 3 hours. After staying up entirely too late, waiting on the dough, I stuck it in the fridge and made the rolls the next morning. They were delicious!<br />
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<span style="font-size: large;">Cheoreg</span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/cheoreg">Printable Recipe</a> </span><br />
<br />
<span style="font-size: x-small;">Yield: 5 1/2 dozen rolls</span><br />
<span style="font-size: x-small;"> </span><br />
Ingredients:<br />
<br />
1 pkg. active dry yeast<br />
1/2 cup warm water<br />
2 1/2 sticks butter<br />
4 tbsp Crisco<br />
2 1/2 cups milk<br />
1 cup & 1 tbsp sugar<br />
3 eggs<br />
1 tbsp. salt<br />
3 tsp baking powder<br />
10 cups flour, sifted, plus 2-4 cups extra flour<br />
Sesame seeds<br />
<br />
Directions:<br />
<br />
Dissolve yeast in 1/2 cup warm water, with 1 tbsp sugar.<br />
<br />
While yeast is dissolving, melt butter and Crisco together in a large pot, add salt.<br />
<br />
Warm the milk in a small saucepan and add to the above mixture.<br />
<br />
Beat eggs in a small bowl and add sugar. Then add to above mixture.<br />
<br />
Add yeast-water to mixture.<br />
<br />
Sift 10 cups flour with baking powder. Gradually (1/2 cup at a time) add the flour to the mixture with a wooden spoon. <br />
<br />
Mix
with your hands once dough begins to form and knead until the dough no
longer sticks to your hands, adding the extra 2-4 cups flour as needed.<br />
<br />
Place dough in a large bowl (the biggest one you have) and cover with a clean kitchen towel.<br />
<br />
Allow dough to rise 3 hours or until doubled in size.<br />
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Roll
small pieces (about 1 inch round balls) into 8 inch strips, the width
of your finger. Shape into figure eights, twists, or knots.<br />
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Place on a cookie sheet (lined with parchment paper or silpat) and cover with a clean towel.</div>
<br />
Allow rolls to rise 1 hour. Then brush with egg wash and sprinkle with sesame seeds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkFf1WiT12ETsHex2Zrmx5rbMY6RmbyR6ZZFiDo9nAf7E0UN10UjPSj3Xjg32yQd6P7Jf7hrOzMlP74GI5NRdltcy-gdtsn8yKvueSBAhhr2JSNbR19L-mc32pcMhfAoa8awnTFc6gsPa/s1600/IMG_0053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkFf1WiT12ETsHex2Zrmx5rbMY6RmbyR6ZZFiDo9nAf7E0UN10UjPSj3Xjg32yQd6P7Jf7hrOzMlP74GI5NRdltcy-gdtsn8yKvueSBAhhr2JSNbR19L-mc32pcMhfAoa8awnTFc6gsPa/s200/IMG_0053.jpg" width="200" /></a></div>
<div style="text-align: left;">
Bake rolls 15-20 minutes in a 350 degrees F, preheated oven or until tops begin to brown.</div>
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Store rolls in an air-tight container at room temperature. You can warm them in the microwave for about 10 seconds. <br />
<br />
These rolls are great by themselves, but I love to cut them in half and spread butter and honey on them :) They are also great with jelly or pumpkin butter!<br />
<br />
Since I'm on the topic of family I wanted to share some pictures of my niece and nephews. Steve's brother and <a href="http://daveandbritplusone.blogspot.com/">his wife</a> welcomed their second child, Wyatt into the world on Oct 24th and he's just the sweetest baby! Their daughter, Kennedy is the cutest little girl and is loving her "blue baby" as she calls her new brother:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNax2CLBTF13cAd_J1lsHgf3CQNmADyyIclK_gKkjzOXHA7pOA1V3LCTUfN8tLykd6Fcw769YxNxSRT_CqyPUhukPZl4_kdeXlZVaFWMBWpYWiezeAkESCN3G2haKmb9m6arl3-TNuOeYu/s1600/wyatt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNax2CLBTF13cAd_J1lsHgf3CQNmADyyIclK_gKkjzOXHA7pOA1V3LCTUfN8tLykd6Fcw769YxNxSRT_CqyPUhukPZl4_kdeXlZVaFWMBWpYWiezeAkESCN3G2haKmb9m6arl3-TNuOeYu/s320/wyatt.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wyatt </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIlDQHzCD9AmjbAlIaSvkbN7xy3pwrq4P137QfRggLRAM3LuFVJpp5Mno5fxiUL3iWQXwUxsSUP3SfukweYmGACDZHqAz887oEKr1L6cvRSdL2X8UzX1wMLWOluJtgMouCkwMysjDEQUT/s1600/kennedy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIlDQHzCD9AmjbAlIaSvkbN7xy3pwrq4P137QfRggLRAM3LuFVJpp5Mno5fxiUL3iWQXwUxsSUP3SfukweYmGACDZHqAz887oEKr1L6cvRSdL2X8UzX1wMLWOluJtgMouCkwMysjDEQUT/s320/kennedy.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This picture is from back in March when we went on vacation. Steve was teaching Kennedy to jump on the bed :)</td></tr>
</tbody></table>
And last but certainly not least, Steve's sister has a little boy, Eli. Here he is on Halloween, what a cute elephant he was.<br />
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Ya'll didn't think I would post without pictures of my baby, did you? NO WAY!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSI9fn-P_lfWyQ066E7vKi25xqL7kGRw83b6-vzlgb-hVWTtWw0kbEaP-GoMBGpH8Wu-UPUBlCD7tA0iT6aSr5uVb1smZz3bDtCTcclV7X2SiPEBx-ephFok8OdK2bopzlY9npShR3Xdn/s1600/IMG_0040.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSI9fn-P_lfWyQ066E7vKi25xqL7kGRw83b6-vzlgb-hVWTtWw0kbEaP-GoMBGpH8Wu-UPUBlCD7tA0iT6aSr5uVb1smZz3bDtCTcclV7X2SiPEBx-ephFok8OdK2bopzlY9npShR3Xdn/s320/IMG_0040.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greta in earmuffs, this did not go over well</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaUYNifXaigO-dBR1p17IBczHAocZGJ6AWEsYF9CPrT44UctvfOhCswVZMKBEyhsH7jQwXQbdAxTsxEdW84EU-REP2pgRYa_W3HzWftRSXeDtUjzLcLeKITaSJ4gLwct9vfjVNvUVQ1fP/s1600/IMG_0071.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaUYNifXaigO-dBR1p17IBczHAocZGJ6AWEsYF9CPrT44UctvfOhCswVZMKBEyhsH7jQwXQbdAxTsxEdW84EU-REP2pgRYa_W3HzWftRSXeDtUjzLcLeKITaSJ4gLwct9vfjVNvUVQ1fP/s320/IMG_0071.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet girl</td></tr>
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Hope everyone had a great weekend and don't forget to enter my <a href="http://meagansfirstkitchen.blogspot.com/2011/11/26-le-creuset-giveaway.html">giveaway</a>.Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-41887241544912934102011-11-02T18:51:00.000-04:002011-11-02T20:37:56.559-04:0026 & Le Creuset GiveawayToday is my birthday, the big 26! I'm neither happy nor sad about it really, it's just another day. Do you remember being little, well really any age before 20 and getting so excited about your birthday? I do! My mom would wake me up with a kiss and tell me Happy Birthday. My dad would leave me a note on the kitchen table and all me later in the day-he left for work well before I woke each morning. If it was a school day, we usually had cupcakes and my class would sing Happy Birthday. I would go home to a house full of family and a few friends and have more cake and open gifts. When you're young your birthday is the second most exciting day of the year, second only to Christmas morning.<br />
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Then you turn 20, and birthdays aren't so fun. You're getting older and the gifts you receive are usually better or at least cost more but you don't get the same excitement as you did when you were younger and opened a box with a new teddy bear or cassette tape you'd been wanting for months. Instead, you get things like socks because yours have holes or new bed pillows because you haven't gotten a new one since middle school and you don't want to spend your money are such things. Or better, you get a coat, a watch, or pair of expensive shoes you've been wanting but didn't have the money for. I often went out to dinner with friends had a great meal and the waiters sing and embarrass you.<br />
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I guess birthdays are still fun but the last six years have only been a reminder that time keeps marching on and I swear it's speeding up! I remember my first day of school like it was just last month, my first day of high school, driving a car for the first time (with a license), college orientation, college graduation, buying my first home, my wedding, etc....it all feels like it was just a few moments ago. How can I be 26 already? I know I'm still young but sometimes I feel old, know what I mean? I guess what I'm trying to say, in a long, drawn out way, is that I wish I could get the same excitement for my birthday that I got when I was "young"-maybe you can get excited because today I'm giving away one of these:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjUaS_h_lvNXplOv8gtZ8cpgLyRtzshB_xYVLgqpivtr6BoFtadpdnZLjIlBm53BaIoH3i3e8VYTjc_n5c4YKcx91_l7NWJDZj1mJJEEASN9TsQ3ryAdWzmReLD3b1lWYnNtAb6pV7cpN/s1600/218349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjUaS_h_lvNXplOv8gtZ8cpgLyRtzshB_xYVLgqpivtr6BoFtadpdnZLjIlBm53BaIoH3i3e8VYTjc_n5c4YKcx91_l7NWJDZj1mJJEEASN9TsQ3ryAdWzmReLD3b1lWYnNtAb6pV7cpN/s1600/218349.jpg" /></a></div>
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A Le Creuset pie dish in cobalt blue :) Here's how to enter:<br />
<br />
<span style="font-size: large;">RULES</span><br />
<br />
Leave a comment below telling me your favorite birthday gift.<br />
<br />
For additional entries:<br />
<br />
1. Like Meagan's First Kitchen on facebook, come back and leave a separate comment. If you already like my page, just leave that in the comments<br />
<br />
2. Share this giveaway on your facebook page or blog, come back and leave a separate comment.<br />
<br />
3. Become a follower of Meagan's First Kitchen, leave a separate comment to let me know you're a follower. <br />
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<span style="font-size: large;">****Make sure you leave separate comments for each entry****</span></div>
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Giveaway is only open to those living in the United States<br />
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Giveaway will end 10:00 PM (eastern time) on Tuesday, November 8th.<br />
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Disclaimer: This giveaway is sponsored by me and me alone :)<br />
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****Also, it may look like your comments are not showing up but they are coming through to me, so if they don't show up, no worries-I am getting them and keeping track for the giveaway****Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-83160182358764533962011-10-31T09:00:00.000-04:002011-10-31T09:00:14.913-04:00Dog Cheating & Creamy Chicken Casserole<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMAI0JdGO0vZaBfpU0GF7D4j3bz72XssDmI1qBYVTJBQWaUtSSawy1SejpZaNGvsGvN210qW-yiC512uIApJ5cTKbKuNqm5D5xq4FdnQdDYXKYwhBEdn3kAURSgnvIuKnSJQYAEXrmm3F/s1600/IMG_0049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMAI0JdGO0vZaBfpU0GF7D4j3bz72XssDmI1qBYVTJBQWaUtSSawy1SejpZaNGvsGvN210qW-yiC512uIApJ5cTKbKuNqm5D5xq4FdnQdDYXKYwhBEdn3kAURSgnvIuKnSJQYAEXrmm3F/s320/IMG_0049.jpg" width="320" /></a></div>
Greta is driving me nuts! She has been jumping and sniffing on me since I walked in the door. Why? Because I spent the last few hours "cheating on her". Well, at least that's how she makes me feel when I've been around another dog. She met me at the door, waggin' her nub of tail, like always. Almost immediately she gets this odd look in her eyes; a sad, depressed kind of look. Then the sniffing and jumping craze starts, almost like she's questioning me: "Where have you been? Who have you been with? Who were you petting, is she cuter than me?"<br />
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Some friends of ours had a baby a few weeks ago-Hudson. I took them dinner Friday evening and spent a few hours holding the baby, eating dinner, and talking. They have a dog, Sadie. She's a total cutie and Greta smelled her the second I walked in the door. She doesn't take kindly to me walking in with another dog's scent. I can't blame her. Although Sadie is super cute, she's not as sweet and pretty as my baby and neither hold a candle to baby Hudson. He was just the sweetest little thing! Check out <a href="http://lauren-lifeisbeautiful.blogspot.com/">Lauren's blog</a> to see her bundle of joy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Tp37F9EVxj5Jg1WWEScWKUV9-UG56RSJvYZnG9wKwxhVODqD4-nqznjFsOVjU-lUZod16d8JZop1K3yf31cox32j5tQS_imylLEB6iFkPRdjaSWb3OYaBF0MOnR-QqmBb2afzyc2edto/s1600/IMG_0048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Tp37F9EVxj5Jg1WWEScWKUV9-UG56RSJvYZnG9wKwxhVODqD4-nqznjFsOVjU-lUZod16d8JZop1K3yf31cox32j5tQS_imylLEB6iFkPRdjaSWb3OYaBF0MOnR-QqmBb2afzyc2edto/s320/IMG_0048.jpg" width="320" /></a> </div>
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I took my friends this chicken casserole, along with mashed potatoes, corn, and <a href="http://meagansfirstkitchen.blogspot.com/2011/04/chocolate-chip-cookies.html">chocolate chip cookies</a>. I've made this chicken casserole several times and it's great. Not only is it tasty, it travels well and is great the next day. I really enjoy cooking for myself and my husband but nothing gives me more pleasure than cooking for others. It's so rewarding to take someone food and have them not just appreciate the dinner but truly enjoy the food. That being said, there is nothing more sad than having your puppy child look at you with disappointed eyes because you came home from loving on another canine. </div>
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<span style="font-size: large;">Creamy Chicken Casserole</span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/creamy-chicken-casserole">Printable Recipe</a> </span><br />
<span style="font-size: x-small;"> </span> <br />
Ingredients:<br /><br />4 or 5 chicken breast<br />2 cans cream of chicken soup<br />1 can milk*<br />1 stick butter, melted<br />1 package Stove top dressing (chicken)<br />1 can chicken broth<br /><br />Directions:<br /><br />Cook chicken breast in crockpot with 1 can broth, salt, pepper, and a little butter on low for 6-7 hours.<br /><br />Preheat oven to 350 degrees F.<br /><br />Place chicken in a 9x13 casserole/baking dish and shred with fork. <br /><br />Mix the broth from crockpot with a stick of melted butter, set aside.<br /><br />Mix soup and milk (measure milk in one of the cream of chicken soup cans) and pour over chicken.<br /><br />Top with dry dressing then pour broth/butter mixture on top.<br /><br />Bake casserole, uncovered for 45 minutes or until top is golden brown.<br />
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I hope ya'll have a blessed week :)Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-43012195211728216972011-10-25T09:00:00.000-04:002011-10-30T11:03:35.592-04:00Pumpkin Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYqmv-Yg1p67qHQJGAqEg-kwr8mbseZa-ftJgh5hTWHnhPR9ZWUywu3Rgify9MrcqVVC2JWtmXsLhMRivu3liDLZdlUT0AX5PO_Kuz1liwfVWoR1HqLgWd-M9pndW2TzEc3nLMZQpK0H81/s1600/IMG_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYqmv-Yg1p67qHQJGAqEg-kwr8mbseZa-ftJgh5hTWHnhPR9ZWUywu3Rgify9MrcqVVC2JWtmXsLhMRivu3liDLZdlUT0AX5PO_Kuz1liwfVWoR1HqLgWd-M9pndW2TzEc3nLMZQpK0H81/s320/IMG_0003.JPG" width="319" /></a></div>
My love for all things pumpkin continues...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJnNM-uOF6iJmI1PZU8vMYgPLCBHjGeSIJ4qPRWJd4JKniqgCckpMbglejI62x4urSOvdfT5IQBNtIqV_y8no4UuU3-dpn9gjw7fB24-odaffoIUMAZasD9erDr-G6FBko-oC-pDrLowh/s1600/IMG_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJnNM-uOF6iJmI1PZU8vMYgPLCBHjGeSIJ4qPRWJd4JKniqgCckpMbglejI62x4urSOvdfT5IQBNtIqV_y8no4UuU3-dpn9gjw7fB24-odaffoIUMAZasD9erDr-G6FBko-oC-pDrLowh/s320/IMG_0013.JPG" width="320" /></a></div>
I don't know if I've shared this but Stephen doesn't like pumpkin, AT ALL! Although this breaks my heart in one way, it also makes me happy because that means for pumpkin cinnamon rolls for me! :) The downside is that he complains that I make too many pumpkin dishes and he doesn't get anything because he doesn't like pumpkin. Tough luck, buddy! <br />
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The original recipe is vegan and I had never made anything vegan before. When I saw this over at <a href="http://www.eatliverun.com/">Eat, Live, Run</a> I knew this was going to be my first ever vegan dish. I was wrong :( I didn't have the vegan butter substitute and I had just went to the grocery that evening and wasn't about to go back. Besides, I'm not a vegan so I didn't feel bad about using regular butter. If you want to do this vegan, just use a vegan buttery spread. <br />
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<span style="font-size: large;">Pumpkin Cinnamon Rolls</span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/pumpkin-chinnamon-rolls">Printable Recipe</a></span><br />
<span style="font-size: x-small;">Source: <a href="http://www.eatliverun.com/vegan-pumpkin-cinnamon-rolls/">Eat, Live, Run</a> </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVaZvu5kv1NgMQuBBF6-_TVL4krpn4jIUqJJHEWZO0MFAu26_UdOHFXnlmWsIhtTYV8Hzn40-IIGSixQmY3vgh6LRchwEELVOxQXRsv-E4FJ8SR7sVnKUDBWSu3ZqfXQHA8IN7dDXLH8GJ/s1600/IMG_0009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVaZvu5kv1NgMQuBBF6-_TVL4krpn4jIUqJJHEWZO0MFAu26_UdOHFXnlmWsIhtTYV8Hzn40-IIGSixQmY3vgh6LRchwEELVOxQXRsv-E4FJ8SR7sVnKUDBWSu3ZqfXQHA8IN7dDXLH8GJ/s320/IMG_0009.JPG" width="320" /></a><br />
Yield: 8 or 9 rolls<br />
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Ingredients:<br />
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2 tbsp butter<br />
1/3 cup almond milk or regular milk<br />
1/3 cup pumpkin puree<br />
1/4 cup sugar<br />
1 pkg dry yeast<br />
2 cups all purpose flour<br />
1 tsp cinnamon<br />
1/2 tsp salt<br />
1/2 tsp nutmeg<br />
1/4 tsp allspice<br />
1/4 tsp cloves<br />
1/8 tsp ginger<br />
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Filling:<br />
<br />
1/4 cup brown sugar<br />
2 tbsp butter<br />
2 tsp cinnamon<br />
<br />
Glaze:<br />
<br />
1 cup powder sugar<br />
1 tbsp almond or regular milk<br />
1/4 tsp vanilla extract<br />
<br />
Directions:<br />
<br />
Heat milk and butter in a small sauce pan, over low heat. Heat until butter is melted and milk is warm to the touch. <br />
<br />
Remove
from heat and sprinkle yeast into the mixture, stir to dissolve and let
sit 5 minutes. Make sure your milk is only warm and not hot or it will
kill the yeast.<br />
<br />
Whisk flour, salt, cloves, cinnamon, ginger, nutmeg, allspice, and sugar together in a large bowl or bowl of stand mixer.<br />
<br />
Add pumpkin to flour mixture and pour in yeast. <br />
<br />
Knead
dough by hand 10 minutes or if using a stand mixer, knead with dough
hook about 6 minutes. Dough should be smooth and elastic.<br />
<br />
Place
dough in a greased bowl and cover with a dish towel. Sit bowl in a warm
place and allow dough to rise 1 hour and 15 minutes.<br />
<br />
While dough is rising, make the filling by mixing butter, brown sugar, and cinnamon in a small bowl.<br />
<br />
Remove dough to a lightly floured surface and roll out into a large rectangle. <br />
<br />
Spread filling over dough, leaving a 1-inch boarder around all four sides.<br />
<br />
Gently roll the dough into a log and slice into 1/2 inch slices with a sharp knife.<br />
<br />
Place rolls into a greased 9-inch cake pan or pie plate. <br />
<br />
Cover with a dish towel and allow to rise in a warm place 45 minutes.*<br />
<br />
Cook rolls in a 350 degrees F preheated oven for 25 minutes or until golden brown.<br />
<br />
Allow rolls to cool & make glaze.<br />
<br />
Mix powder sugar, milk, and vanilla extract and pour over rolls.<br />
<br />
*If
you don't want to bake the rolls right away, cover with plastic wrap
and keep in refrigerator until ready to bake. You can bake them
straight from the fridge, you don't need to let them come to room
temperature.Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-17372887854689170332011-10-21T10:29:00.000-04:002011-10-21T10:29:10.033-04:00Kentucky Food Blogger Inaugural Dinner<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQwyRIdLevJQrgpFTtMEXxt99GCVxfAu8tqsIwuCpxjQise3ijq1um-uS2iYH3uWBDmXCkDE8pC6SIg_TtkkdHxtNv0wP08Q4iAUmUh7PIc1ZPLcDPOTQ6YwalGloMPuXZAOuR3vH9VOS/s1600/Group+Photo+w+Alltech.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQwyRIdLevJQrgpFTtMEXxt99GCVxfAu8tqsIwuCpxjQise3ijq1um-uS2iYH3uWBDmXCkDE8pC6SIg_TtkkdHxtNv0wP08Q4iAUmUh7PIc1ZPLcDPOTQ6YwalGloMPuXZAOuR3vH9VOS/s320/Group+Photo+w+Alltech.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm 4th from the right, kinda' hidden in the back there, you can barely see my little head :)</td></tr>
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When I first started blogging it was mainly just to keep track of my recipes and I had a small hope of having a few readers that were not family; I also hoped to encourage those readers to get in the kitchen and cook. I never thought I would become part of a blogging group and get asked to go to blogging events, especially since I've only been blogging about eight months. I knew I wasn't the only food blogger around my area, but I had no idea how many there truly were. It's refreshing that other bloggers are so encouraging and helpful to new-comers like myself. In the competitive world we live in, it seems so uncommon that people would want to "help the competition". Getting to know other bloggers and building friendships has become my favorite part of the blogging process!<br />
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A few weeks ago, I attended my first blogging event: The Kentucky Food Blogger Inaugural Dinner. Although I have enjoyed meeting other bloggers online, attending the Kentucky Food Blogger Inaugural Dinner, was by far the highlight of my blogging "career". Actually meeting other food bloggers face to face was amazing and we had such an amazing dinner that <a href="http://www.alltech.com/en/involvement/sustainability/Pages/default.aspx" target="_blank">Alltech</a> and <a href="http://www.jagp.info/default.aspx">Jonathan's at Gratz Park</a> sponsored for us.<br />
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A few of us met downtown at the <a href="http://www.thebiggbluemartini.com/martinis.htm">Big Blue Martini</a> before heading over to <a href="http://www.jagp.info/default.aspx">Jonathan's</a> for dinner. Although our Kentucky Food Blogger group has over 60 members now, only a few of us were able to attend the dinner. I tried to take some pictures of our amazing meal but I didn't capture the beauty of each dish.<br />
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<b><span class="commentBody" data-jsid="text">Kentucky Food Blogger Inaugural Dinner Menu</span></b></div>
<span class="commentBody" data-jsid="text"> <br /> · Kentucky Bourbon Barrel Ale Beer Cheese on Fried Cornbread (I didn't get a pictures of this)</span><br />
<span class="commentBody" data-jsid="text"><br /></span><br />
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· Pearse Lyons Reserve – Molasses Marinated Alltech Angus Flank Steak with Arugula & Crispy Sweet Potatoes:</div>
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<span class="commentBody" data-jsid="text"><span class="text_exposed_show"> · Shrimp Corn Dogs, Kentucky Ale Beer Battered Fried Shrimp with Hot Mustard:</span></span><br />
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· Grilled Alltech Angus Ribeye with Horseradish Creamed Collard Greens (I didn't get a picture of this)</div>
<span class="commentBody" data-jsid="text"><span class="text_exposed_show"> <br /> · Bluegrass Sundown Chocolate Pot Pie with Jonathan’s Vanilla Bean Ice Cream:</span></span><br />
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The whole dinner was amazing! Everything was tasty but my favorite was the Shrimp Corn Dog! WOW, for something that may not sound fancy or sophisticated, the shrimp corn dog was great and the hot mustard dipping sauce was to die for. I'm salivating just thinking about it. NO LIE! I'm definitely making those sometime. The Angus ribeye topped with creamed collard greens was cooked to perfection and practically melted in my mouth. Cap the night off with the chocolate pot pie...WOW! I was a stuffed little piglet.<br />
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Not only did I get to indulge in this decadent meal, we each received one of <a href="http://www.amazon.com/Jonathans-Bluegrass-Table-Redefining-Kentucky/dp/1935497103/ref=sr_1_1?ie=UTF8&qid=1319074714&sr=8-1">Jonathan's cookbooks</a>, signed by Jonathan. I can't wait to make some of his yummy recipes! <a href="http://www.fakefoodfree.com/">Lori</a> and <a href="http://www.theworldinmykitchen.com/">Mindy</a> worked so hard at getting this event put together and also contacting local businesses to donate door prizes and items for a swag bag that each attendee received.<br />
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The items in my saw bag were from:<br />
<a href="http://www.alltech.com/en/involvement/sustainability/Pages/default.aspx" target="_blank">Alltech</a><br />
<a href="http://bourbonbarrelfoods.com/" target="_blank">Bourbon Barrel Foods</a><br />
<a href="http://www.bauerscandy.com/default.aspx" target="_blank">Bauer's Candies</a><br />
<a href="http://www.herbnrenewal.com/" target="_blank">Herb'N Renewal</a><br />
<a href="http://www.weisenberger.com/" target="_blank">Weisenberger Mill</a><br />
<a href="http://wholefoodsmarket.com/stores/lexingtongreen/" target="_blank">Whole Foods Lexington</a><br />
<a href="http://www.howardscreek.com/" target="_blank">Howard's Creek Authentic Beer Cheese</a><br />
<a href="http://elmwoodinn.com/" target="_blank">Elmwood Inn</a><br />
<a href="http://www.hollyhillinn.com/" target="_blank">Holly Hill Inn</a><br />
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<span style="font-size: x-small;"><i style="font-family: inherit;">Disclosure: The foods and products reviewed in this post were given to me free of
charge. I was under no obligation to post about them and received no
compensation for doing so.</i></span><br />
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<br /></div>Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-60612206966247742102011-10-19T07:34:00.000-04:002011-10-30T11:04:14.539-04:00Pimento Cheese<div class="separator" style="clear: both; text-align: center;">
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A southern favorite and one of mine: Pimento Cheese. This is yet another item I can add to the Steve conversion list. He sore he did not like pimento cheese and yet he changed his mind after trying mine. I didn't understand why he thought he didn't like pimento cheese because it's just cheese, which he loves, mayo. and some pimentos. He tried it and loves it now. Success :)<br />
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I enjoy a good ole' pimento cheese sandwich from time to time but it's really my favorite on a saltine cracker. I'm tellin' ya', it's the simple things that make me the happiest. I've tried several store bought brands and made about 3 different recipes and this one is my favorite. Probably because I really like a good sharp cheese instead of the Velveeta variety. You can always change the cheeses to suite your taste though.<br />
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<span style="font-size: large;">Pimento Cheese</span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/meagansrecipes/pimento-cheese">Printable Recipe</a></span><br />
<span style="font-size: x-small;">Source: <a href="http://www.amazon.com/Paula-Deens-Kitchen-Classics-Savannah/dp/1400064554/ref=sr_1_3?ie=UTF8&qid=1318197042&sr=8-3">Paula Deen's Kitchen Classics</a></span><br />
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Ingredients:<br />
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8 oz. sharp cheddar cheese, shredded<br />
8 oz extra sharp cheddar cheese, shredded<br />
1 jar pimentos<br />
1/4 cup mayonnaise<br />
salt & pepper<br />
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Directions:<br />
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Combine cheeses and pimentos (with juice) and mix well. <br />
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Add in mayonnaise and mix until well combined.<br />
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Add salt & pepper to taste.<br />
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Cover and put in refrigerator at least 30 minutes before serving. <br />
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Keep in air-tight container in refrigerator.Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0tag:blogger.com,1999:blog-8263758469754838755.post-72105645537706226562011-10-17T09:00:00.000-04:002011-10-17T09:00:11.205-04:00Anniversary & Birthdays<div style="text-align: center;">
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Today is my 2 year anniversary. Sometimes it seems like we've been married longer than two years and other times it feels like yesterday. Does that makes sense? I know we haven't been married that long but I feel like we've been through a lot together already. I can't imagine spending my life with anyone else and I can't imagine Stephen not being in my life. He's truly the best husband and friend I could ask for. No one's perfect, but he's perfect for me :)<br />
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I wish I had better photos to share of my wedding but I don't have them on the computer. So, these snap shots will have to do :) I can't wait until 30 years from now when our children can look back at these pictures and make fun of my dress and hair styles. HAHA, won't that be fun? <br />
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I don't know if I have ever talked about my brother on my blog, he doesn't read it so I probably haven't mentioned him before. He's 6 years older than me and my only sibling and his 32nd birthday is tomorrow! HAPPY BIRTHDAY NICHOLAS! </div>
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This is a terrible photo of me but it's the only picture I have of the two of us on my computer, so ya' know...<br />
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I promise to have some food posts this week and hopefully a picture of my nephew that is due to arrive soon :)<br />
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<br />Meaganhttp://www.blogger.com/profile/13336322282378222278noreply@blogger.com0