tag:blogger.com,1999:blog-203570172024-02-20T11:49:45.098-05:00Leni Cooks!If there's one thing I know how to do really well, it's feed people. I encourage being creative in the kitchen without being so complicated you are exhausted when you're done. Love to hear your ideas, too!Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-20357017.post-5749470579064902692014-03-06T16:50:00.000-05:002014-03-06T16:50:49.217-05:00Going wild with Essential Oils - Clary Sage<div class="separator" style="clear: both; text-align: left;">
Next up on my essential oil adventure: Clary Sage!</div>
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*see disclaimer at the bottom of this post, thank you!*</div>
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Clary Sage helps with so many hormonal issues, it's been quite a find for me. After reading about the different things it could help with, I ordered some, and have been pleasantly surprised at the issues it has improved for me.</div>
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While it was on my list to try, the thing that moved it to the top of the list was finding out that it could help a stalled labor kick into gear and help strengthen contractions. Since my oldest daughter is imminently due with her first child, and stalled labor was a huge problem for me, I thought she might like to have some of this on hand when she went to the hospital. I'll report back on that one, if she decides to use it. (If the baby EVER comes...;)</div>
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I have been on a diuretic and hormone supplement for a number of years due to having wild palpitations if I don't take them. I have now been able to cut out the supplement! If I start having any kind of palpitation, I put a little of this on my inner wrist, and they stop immediately. Huh! I'm going to talk to the doc about cutting back on the diuretic to see how I do without that.</div>
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I also deal with ovarian cysts. When I had a cyst flare up the other day, I put some Clary Sage on a cotton ball, and swiped it over the painful area. It seemed to help settle things down. </div>
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As if that were not enough, this oil has finally helped me to SLEEP at night! Insomnia is a tricky foe. Just when you think you have it beat, there it is again, keeping you company all night long. Grrr. This oil can be taken internally, and is recommended that way for insomnia. However, I can't stand the taste of it. Blech. I only do that when absolutely necessary. For every day use, I have a spray bottle on my bedside stand (less than $1 at Walmart) that I filled with 1 oz of water, 20 drops of Lavender Oil and 20 drops of Clary Sage Oil. At bed time, I spritz it on my throat and upper chest, and in moments I am peacefully headed off to sleep. I normally can't get my brain to shut off, so this is such a blessed relief!</div>
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Here's what doTerra's beginner's guide has to say about Clary Sage.<br />
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<i>(Use with caution during pregnancy. Not for babies. May enhance the effect of alcoholic beverages.)</i><br />
~Helps regulate periods. Eases cramps and backache. Apply to ankles, lower abdomen, and lower back.<br />
~Eases depression, tension, anxiety, boosts self-esteem, confidence, hope. Diffuse or apply to feet.<br />
~Helps increase breast milk supply. Apply to top of breast once a day.<br />
~Helps deal with body odor. Apply to affected area.<br />
~Balances hormones. Apply to abdomen.<br />
~Uterine health.<br />
~Helps insect bites. Apply to affected area.<br />
~Hot flashes. Apply to ankles nightly.<br />
~Insomnia. Place up to 3 drops under tongue at bedtime.<br />
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You can do more research on this and other oils at www.eeoils.me. You can search by oils, symptoms or diagnosis. You can order oils at www.mydoterra.com/lenorapdavis.<br />
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I'll be back soon with more about our adventures with essential oils.<br />
Blessings from my healthy home to yours!<br />
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<b><span style="font-size: x-small;">Leni's disclaimers.</span></b></div>
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~I am NOT a doctor. </span></div>
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~I do not have a medical degree of any kind.</span></div>
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~I am not dispensing medical advice. </span></div>
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~I am a mom with a family that has numerous medical issues.</span></div>
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~My husband and I have been researching alternative medicine for about 17 years. </span></div>
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~Western medicine failed us, repeatedly, and we had to look elsewhere. </span></div>
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~Desperate times, desperate measures. Praise God. </span></div>
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~I am simply sharing what we have experienced, take it or leave it. </span></div>
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~There are AMAZING alternative practitioners out there. Go find one. Or
two. Or five. We have three that we depend on and go to for treatment,
advice and training on a regular basis. </span></div>
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<b><span style="font-size: x-small;">More upfront information.</span></b></div>
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~Yes, indeed, <a href="http://www.mydoterra.com/lenorapdavis/" target="_blank">I sell essential oils</a>. doTERRA Essential Oils, to be exact. Not because I need the money, because I love the oils.</span></div>
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~I suppose, in theory, I can make a profit. I haven't, but I could. I'm ok with that, but it's not my goal.</span></div>
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~If you know anything about me, I don't endorse anything I don't believe in 100%. </span></div>
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~If the fact that I represent the company bothers you, I apologize,
really. But it is what it is. I wouldn't endorse the company if I didn't
think it was the best. There may be other great companies out there. I
just don't represent them, so I don't know their stuff, therefore I
can't endorse them. I don't talk down about other companies. I think
it's low-class, and if you have a great product, you don't need to
attack anyone else. Just do what you know. It's who I am. ;o)</span></div>
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<a href="http://lenisrecipebox.blogspot.com/" target="_blank">http://lenisrecipebox.blogspot.com/</a><br />
<a href="http://www.mydoterra.com/lenorapdavis/" target="_blank">http://www.mydoterra.com/lenorapdavis/</a><br />
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<br />Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-31001142491562234312014-02-21T23:50:00.000-05:002014-02-21T23:50:05.899-05:00Leni's Bread Recipe - Baking in Bulk<div class="separator" style="clear: both; text-align: left;">
Is there any smell better than that of freshly baked bread? Not in my book (although fresh ground coffee is a close second!) </div>
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This is a recipe I developed over the years when we were only eating home-baked bread. There was so much garbage in all of the store brands that I gave up trying to find one that didn't make my kids crazy. </div>
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I ended up investing in a Bosch mixer after burning up numerous stand mixers, and all these years later, I can still say it's the best appliance investment ever. As I started to have more limitations from fibromyalgia and arthritis, I needed to have a reliable machine that could do the heavy kneading for me. This recipe makes 8 loaves of wheat bread, and doesn't even begin to bog down the motor. Makes this mamma one happy camper!</div>
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Now that the kids are grown, I rarely have a reason to make 8 loaves of bread at a time, but when I do, it looks something like this...</div>
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This time around, I divided it up into 2 loaves of bread, 3 dozen cinnamon rolls, 2 dozen dinner rolls and 2 pizza crusts.<br />
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<b>Leni's Notes:</b><br />
~Scale the recipe back if you don't have a heavy duty mixer.<br />
~If you scale it back to 2 loaves, you can put this in a bread machine on the dough setting, and then remove from machine and bake in two bread pans in your oven.<br />
~A gallon ziploc will hold 2 loaves of dough and it will keep in the fridge for up to a week. You might have to check it for the first couple of hours to make sure it's not continuing to rise, and breaking out of the bag!<br />
~Dough is good for bread, rolls, cinnamon rolls, pizza, calzones, bread braids (sweet or savory) and bread sticks.<br />
~You can replace up to 1/4 of the flour with another grain like whole wheat or oats. I used to get this great 7 grain mix that I used, made for a great texture.<br />
~The wheat gluten is optional, but really does add a nice touch to the bread, better texture and flavor.<br />
~I make this bread mostly from memory, so I apologize in advance if the instructions are incomplete. If anything seems to be missing from the instructions, leave a comment and I will fix it up until it makes sense! ;)<br />
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<b>Ingredients:</b><br />
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<span style="font-family: inherit;">5 Cups water or milk, warmed (about 80 degrees)</span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">3/4 Cup sugar </span></span></div>
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<span style="font-family: inherit;">3/4 Cup oil or softened butter</span></div>
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<span style="font-family: inherit; font-size: small;">1 tsp salt</span></div>
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<span style="font-family: inherit; font-size: small;">16 Cups white flour, more as needed</span></div>
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<span style="font-family: inherit; font-size: small;">1/4 C wheat gluten, optional</span></div>
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<span style="font-family: inherit;">3 T. dry yeast</span></div>
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<b>Instructions:</b><br />
~Fit attachment for dough making onto your mixer.<br />
~Layer ingredients in the mixing bowl in the order listed, starting with water or milk, ending with yeast.<br />
~Put top on the bowl and pulse the ingredients to start to gently incorporate them without making flour fly everywhere.<br />
~Once combined, set the machine on the setting that kneads well without bogging down. (For my Bosch, that's the "2" setting.)<br />
~Knead for 8 minutes, then let rest until doubled in size.<br />
<i>Note: The Bosch mixer is very efficient, and does not require a second rising. If you are using a different mixer, or working by hand, let your dough rise a second time.</i><br />
~Pulse again to knock down the dough, then remove from bowl and divide up for use.<br />
~Shape into loaves (or whatever else you are making) and let rise until doubled in size.<br />
~Bake at 350 for 20 min, then remove from pan and place on wire racks to cool completely before packaging.<br />
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Blessings from my family bakery to yours,<br />
Leni<br />
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<br />Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-65145375122045883062014-01-25T15:46:00.000-05:002014-01-25T15:46:02.702-05:00The Long-Awaited Chili Recipe<div class="separator" style="clear: both; text-align: center;">
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Yes, indeed, the long-awaited recipe. Not that you've been waiting for it, but I sure have! Over the years, I have tried so many recipes I've lost count of them all. But none of them were just right. They were ok, the family said they enjoyed it, but it just wasn't "it."</div>
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Let's face it, if you ask 100 people for their chili recipe, you'll get 100 different recipes. I tried to mimic my favorites, but they were always off on the consistency or taste. I also have to take dietary needs into account. Do you know how hard it is to make chili with no seeds? </div>
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I started a little research project. I polled a group of long-standing online friends, friends I work with on the social committee, favorite cooks, the spice seller guy (who shall from now on be referred to affectionately as "Old Spice", but I'm getting ahead of myself) and anyone else who would listen. I wanted to know if they had a specific recipe, a secret ingredient, something that made their chili stand out in a crowd. Everyone had a different answer, and none of them went together. When I told Old Spice that my chili needed some serious help, he asked, "Well, what kind of chili do you make?" And that's when I realized I missed the most important question. "How do you define chili?" </div>
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After talking with Old Spice for a couple of minutes, we refined my definition, and he recommended a spice blend. I was a little leery, because I'm not fond of mixes and I really hate a recipe that reads, "Open a can of soup, add it to a box of XYZ mix and bake for 7 hours." However, this blend is just right, and he adds NO fillers, no MSG, no nasties. Just pure spices. So I had narrowed down my search.</div>
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I took all of the suggestions, and played with recipes until I got the taste I wanted, but the texture was still wrong. My husband likes a good brothy chili, and I just could not find a way to get that without crushed tomatoes, which are full of seeds. But I found a way, and it turned out exactly like we wanted. My husband hid the leftovers so he could have them himself. That's a good sign. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWtuwYDNCev9b8Z7PU-e-rowOVivdLJePi2gJAWb1AnvIsLdep32hN_oVM2TDag267jndBeDb-YgTfCobAy3VbfKh5L1-HY3CEGHPOG31qy5NTaQ3Y8Bgjq7PdSvhhzqKaNHI4g/s1600/photo-704991.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWtuwYDNCev9b8Z7PU-e-rowOVivdLJePi2gJAWb1AnvIsLdep32hN_oVM2TDag267jndBeDb-YgTfCobAy3VbfKh5L1-HY3CEGHPOG31qy5NTaQ3Y8Bgjq7PdSvhhzqKaNHI4g/s320/photo-704991.jpg" id="BLOGGER_PHOTO_ID_5972584550459024226" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leni's Chili with sour cream and slices of sharp cheddar, because I was to tired to shred it.</td></tr>
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<b>Leni's Notes</b>:<br />
~The spice blend I'm using is <a href="http://www.stuartsspices.com/spices-seasonings/bbq-rubs/chili" target="_blank">Cool Chili Seasonin</a>g from <a href="http://www.stuartsspices.com/" target="_blank">Stuart's Spices in Rochester, NY</a>. It's got a tiny bit of kick, but I can tell you I don't enjoy hot food, and this is not spicy. It is a blend of ground chili peppers, cumin, garlic, oregano and salt. If you don't have the pleasure of living locally, you can order from them, just click on the Contact Us button. Or, mix up your own blend!<br />
~Adjust the meat and bean ratio to your own liking. We like a good amount of protein in ours.<br />
~Turn up the heat accordingly, or leave spices on the table for folks to adjust the taste themselves.<br />
~This can certainly be done on the stove, but it is nice to throw in the crock pot and forget about.<br />
~The amount of masa listed will thicken it slightly, but still leave a very soupy texture. Adjust amount to your liking.<br />
~Serve with some rolls or corn bread.<br />
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<b>Ingredients</b>:<br />
32 oz Vegetable Juice (like V8)<br />
2 lbs. ground beef<br />
2 cloves garlic, minced<br />
1 can black beans, drained and rinsed<br />
1 can pinto beans, drained and rinsed<br />
1 small onion, diced<br />
6 large mushrooms, diced<br />
1/4 C Cool Chili Seasoning</div>
2 Tbls masa (corn flour)<br />
salt and pepper<br />
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Instructions:<br />
~Brown the ground beef with the minced garlic, then drain.<br />
~Add everything except masa, salt and pepper to the crock.<br />
~Let cook on low 5-6 hours or high for 3-4 hours.<br />
~Half an hour before serving, taste the broth and add salt and pepper to your liking.<br />
~Sprinkle masa over the chili, and stir in.<br />
~Cover and let cook until you are ready to eat.<br />
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Blessings to you from my kitchen in the frozen tundra of Western New York,<br />
LeniLenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-52968698449456185042014-01-19T23:03:00.002-05:002014-01-19T23:33:18.725-05:00Leni Goes Wild With Essential Oils<div class="mobile-photo">
I've got some new stuff cooking up in my kitchen. Essential oils are my new passion. We've been using them for many years, but only recently began really researching the many ways we can use them for every day health.</div>
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<b>Let's start with some disclaimers, shall we?</b></div>
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~I am NOT a doctor. </div>
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~I do not have a medical degree of any kind.</div>
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~I am not dispensing medical advice. </div>
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~I am a mom with a family that has numerous medical issues.</div>
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~My husband and I have been researching alternative medicine for about 17 years. </div>
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~Western medicine failed us, repeatedly, and we had to look elsewhere. </div>
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~Desperate times, desperate measures. Praise God. </div>
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~I am simply sharing what we have experienced, take it or leave it. </div>
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~There are AMAZING alternative practitioners out there. Go find one. Or two. Or five. We have three that we depend on and go to for treatment, advice and training on a regular basis. </div>
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<b>More upfront information.</b></div>
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~Yes, indeed, <a href="http://www.mydoterra.com/lenorapdavis/" target="_blank">I sell essential oils</a>. doTERRA Essential Oils, to be exact. Not because I need the money, because I love the oils.</div>
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~I suppose, in theory, I can make a profit. I haven't, but I could. I'm ok with that, but it's not my goal.</div>
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~If you know anything about me, I don't endorse anything I don't believe in 100%. </div>
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~If the fact that I represent the company bothers you, I apologize, really. But it is what it is. I wouldn't endorse the company if I didn't think it was the best. There may be other great companies out there. I just don't represent them, so I don't know their stuff, therefore I can't endorse them. I don't talk down about other companies. I think it's low-class, and if you have a great product, you don't need to attack anyone else. Just do what you know. It's who I am. ;o)</div>
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<b>Can I talk about oils now?</b></div>
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I'm going to do the unthinkable and not start with the basics. I'll get there eventually, but tonight I was just SO excited, I had to share an EO success. I have a child that gets nose bleeds. Sometimes they are really bad and really persistent. Scary, even. We've been to the doctor and had her checked for everything imaginable, they have found nothing wrong.</div>
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We tried a lot of stuff. Ointments, humidifiers, food elimination, acupressure, acupuncture, allergy treatment...you get the idea. Did I mention we do a lot of research? ;) After years of trying anything and everything, we have finally found something that worked. Cypress Oil. </div>
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When she got a nose bleed today, I jumped into action. No really, I did. It was almost comical. I just got this oil recently, and have been waiting for a chance to test it. When I realized this was my shot, I jumped up, shoved my computer table out of the way, disentangled myself from my sleeping bag (Western NY is mighty cold this evening) and went running for the oil. I then wrestled her down and forced her to let me put some on her. She's a teenager, and somewhat resistant. I refuse to be thwarted.<br />
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I put a drop on the inside crook of each arm (about where they'd draw blood) because I'd read that this was a good place for this particular treatment. Within a couple of minutes, the bleeding had stopped. Now, might it have stopped on it's own? Maybe, but she doesn't usually stop that fast.<br />
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My husband had a lot of nose bleeds as a child, and there are a lot of circulation issues and vericose veins in the family, which all seem to be connected to nose bleeds and are treatable with Cypress.<br />
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I also read today that Helichrysum oil is great for nose bleeds, but it's expensive and I don't have any yet. It's on my list. Good for so many things!<br />
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Some folks have <a href="http://eeoils.me/" target="_blank">put together a great web site</a> where you can search by oil, or by illness/symptoms. It is put together by folks that support doTERRA, but they try to make it usable for all. I only endorse doTERRA, but you do what you want and go with God. Just please, do not ingest ANY oil unless you know it is safe for internal use and of good enough quality to be ingested.<br />
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I plan to share more of my research as I discover new uses, and I hope you'll find it helpful. I really am having SO much success with these oils, I can't even believe it.<br />
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<b>In coming posts:</b><br />
DigestZen for ulcerative colitis, IBS, cramps, indigestion, nausea and heartburn.<br />
Lemon Oil for germ killing and all around goodness.<br />
Lavender Oil for relaxing, insomnia...man, did I not give this stuff enough credit!<br />
Peppermint Oil for morning sickness, fever and energy.<br />
OnGuard for the flu and nasty viruses going around. Everyone should have this stuff.<br />
Clary Sage for all things female hormone related.<br />
InTune for ADHD (family test subjects...we'll see what they think!)<br />
Balance to bring you back into, well, balance. Hormones, anxiety, anger...<br />
Eucalyptus for congestion and cough and so many other things!<br />
Frankincense...where to begin. There's a reason the wise men brought Jesus this gift. Very expensive, very worth it.<br />
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OK, enough gushing about oils for tonight. I hope you find this as interesting as I do. If not, skip over it and find something yummy to cook. ;o)<br />
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Blessings and health from our home to yours,<br />
Leni<br />
<a href="http://www.mydoterra.com/lenorapdavis/" target="_blank">http://www.mydoterra.com/lenorapdavis/</a><br />
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<br />Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com2tag:blogger.com,1999:blog-20357017.post-65331545697488516122014-01-10T17:10:00.002-05:002014-01-10T17:10:42.686-05:00Happy 2014!It's been brought to my attention (by my husband) that I've really been slacking off on blogging lately. ;) Sad reality is that I had barely enough time to cook, much less write about it!<br />
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Happily, I have changed my work status. Instead of working a full schedule, I am now only subbing. Yeay, me! I've been spending my newly found free time firmly planted in the kitchen.<br />
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Spent a couple days this week working on Pinterest finds. One was a total flop (Chili Lime Wings. Sounds wonderful, sauce was not my cup of tea at all) the other was great, after I fixed my own mistakes. Oops! I'll blog about that soon.<br />
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Looking forward to cooking and posting and hearing how things are going in your kitchens!<br />
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Blessings,<br />
LeniLenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-56591098047149437952013-11-26T21:30:00.002-05:002013-11-26T21:30:46.351-05:00Happy Thanksgiving!It's the most wonderful time...of the year! (Are you singing along with me?)<br />
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Ok, so it's about Christmas, but I really love the kick off of Thanksgiving. I love to cook with my family, have everyone over, wait to see what the inevitable disaster will be, you know, all the good stuff.<br />
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The turkey is brining, the bread is cubed and toasted, the mini pumpkin cheesecakes are cooling, the mashed potatoes are made and ready to be heated up. Tomorrow we will finish up all the cleaning and setting up and roast the turkeys, make the gravy...have I mentioned I love this time of year?<br />
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Can't seem to find any posts about my dry brine method, I'll have to post that soon. Easiest method ever.<br />
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Happy Thanksgiving everyone!<br />
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<br />Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com2tag:blogger.com,1999:blog-20357017.post-5387926822083146512013-11-11T17:34:00.000-05:002013-11-11T17:34:01.369-05:00Twice Baked Potatoes for the Freezer<div class="mobile-photo">
Here I am, alive and well! I've been working on revamping my techniques for cooking ahead. Somethings, like lasagna, are really good when you freeze and then thaw and bake. But for the most part, I prefer to have things fresh-made. That does not quite fit with my current lifestyle. ;) </div>
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So I have been filling my fridge and freezer with foods that are prepped for fresh cooking. It's a great time saver during the week. My veggies are prepped, my meat is butchered and brined, broth is frozen...you get the idea. </div>
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Today I worked on a side dish. What you see below is one of the trays of twice baked potatoes that I made today. (I made 2 1/2 trays.) It was a lot of work, but I made enough for 6-8 meals, depending on how many are here for dinner. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMngqzmoVOB4bHj9hReZGbYaZ2p5q2J8hMPADhOL_GkiSN2T2iVoR82BODSUEvref0b4TDw6SvuzJ4ziHrwoJ9KVYNK-tpmmJrzXzlvJagB06PM7NcnJqTuJtvF5GLjcjDRgbqHA/s1600/1111131610a-769782.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5945122808468174306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMngqzmoVOB4bHj9hReZGbYaZ2p5q2J8hMPADhOL_GkiSN2T2iVoR82BODSUEvref0b4TDw6SvuzJ4ziHrwoJ9KVYNK-tpmmJrzXzlvJagB06PM7NcnJqTuJtvF5GLjcjDRgbqHA/s320/1111131610a-769782.jpg" /></a></div>
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<strong>Leni's Notes:</strong></div>
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~As I was making these, my family came along and put sloppy joes on top of them. Big hit! I'll have to remember that for later.</div>
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~I flash freeze them on these trays, then move them to ziplocs for long-term storage.</div>
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~The filling is very versatile. Make them with whatever flavors you like. But I recommend always using the cream cheese and sour cream, otherwise the potatoes tend to get kind of gritty when they thaw.</div>
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~I mashed mine down because I wanted mine level, so we can add toppings You could mound it up if you want to. (If you make them level, you'll have extra mashed potatoes to enjoy!)</div>
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<strong>Ingredients</strong>:</div>
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10# Russet baking potatoes</div>
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1 8oz. block cream cheese, softened</div>
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1 lg container sour cream </div>
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1 stick butter</div>
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2 tsp black pepper</div>
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2 tsp sea salt</div>
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2 tsp garlic salt</div>
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2 C shredded sharp cheddar</div>
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2 -4 Tbls dried chives</div>
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<strong>Instructions</strong>:</div>
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~Preheat oven to 350 degrees.(If you're eating them that day.)</div>
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~Wash the potatoes, and pat dry.</div>
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~Prick the skins, and rub skins with oil. </div>
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~Place potatoes on a foil-lined pan. (I fit all of them on two large cookie sheets.)</div>
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~Bake until tender, 1 to 1 1/2 hours, depending on size.</div>
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~Let cool until you can handle them, then scoop the middles out, leaving a small layer of potato in the skin.</div>
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~Put the scooped out middled in a large bowl, and put the potato skins back on the trays.</div>
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~To the bowl, add cream cheese, sour cream, butter, pepper and salts.</div>
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~Mash or blend until desired consistency. </div>
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~Mix in cheese and chives.</div>
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~Use an ice cream scoop to put filling back into the skins, and mash down. </div>
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~Cover with plastic wrap, and freeze.</div>
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~When ready to serve, place desired amount of potatoes in baking dish. (Temp is variable, put them in with whatever you are already making.)</div>
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~If putting them in the oven frozen, cover with foil. If thawed, you can leave them open. </div>
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~Bake until heated through and slightly browned. </div>
Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-20651037327667423832013-10-03T09:00:00.000-04:002013-10-03T09:00:09.792-04:00Crock Pot Apple Crisp<div class="separator" style="clear: both; text-align: left;">
Ahhh, more apples! I'm not sure what I love most about fall, the cooler weather, the return to school routines, or the fresh produce. Specifically the apples. Growing up, my family didn't really garden or put up a lot of food. Mom was (and is) an awesome cook, we just didn't cook ahead much. Except for applesauce. She and dad and I would peel and core them, and mom would cook them down. I still adore the smell of cooking apples. Takes me right back. </div>
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Then I got married, and I have to tell you, my mother-in-law makes the best apple pie ever. She makes one for my birthday every year, and then for my mom's birthday, too. More happy memories. These days, I like making applesauce the easy way, with the Victorio strainer. Even though it speeds up the process, it's still a family event. Lots of fun. And always, that great smell of cooking apples.</div>
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Today's recipe is one that's easy to throw together quickly. I call it Crock Pot Apple Crisp, or Oatmeal for People Who Hate the Texture of Oatmeal. Some of us cannot stand that slimy texture of cooked oatmeal. (I would be the only one in my house who feels that way.)</div>
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This serves up nicely as a dessert or a breakfast. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTm7PJqD84Nr2OrUPPaqTswGFF4i77KkmnYbKhAQ4Pc7XWg9A-mGsG9SDI9_qOOqwasfAZNDBt747fqje928rEg87VTBOUGA8QJ9QpNeggsix0oydMdZLPXhwOcQXnFgb66qY0A/s1600/photo-718697.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5930174816996332514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTm7PJqD84Nr2OrUPPaqTswGFF4i77KkmnYbKhAQ4Pc7XWg9A-mGsG9SDI9_qOOqwasfAZNDBt747fqje928rEg87VTBOUGA8QJ9QpNeggsix0oydMdZLPXhwOcQXnFgb66qY0A/s320/photo-718697.JPG" /></a></div>
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<strong>Leni's Notes:</strong></div>
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~This one is all about personal tastes. Make it as sweet as you like. More fluid will give you a more traditional oatmeal texture, less will give you more of an apple crisp.I'm going to list it like I made it this time, but I play with the measurements each time I make it.</div>
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~This recipe will usually give us dessert for 4 (with a scoop of ice cream) and breakfast for 3 the next morning (with a little more fluid added, and rewarmed.)</div>
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~About the Oats. I hate it when I'm making a recipe and need one kind of oats, but only have the other. For this recipe, you can use either. If you use whole oats, give it the longer cooking time, and some extra fluid. If you use quick oats, it will cook faster and you can cut back on the fluid that's added at the very end.</div>
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~The amount of sugar you use will depend on how sweet you like your oatmeal and how sweet your apples are. Even if you always use the same type of apple, the sweetness changes with how ripe they are, so adjust accordingly.</div>
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<strong>Ingredients</strong></div>
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4 Quart Crock Pot</div>
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3 large Cortland apples, peeled, cored and sliced thick</div>
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Approximately 2 Cups Whole or cut oats </div>
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Approximately 1 C Raw Sugar</div>
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Approximately 1 tsp Cinnamon</div>
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1 stick of butter</div>
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Approximately 1 C water or apple cider</div>
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<strong>Instructions</strong></div>
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~Grease the inside of the crock.</div>
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~Place the slices from one apple into the bottom of the crock.</div>
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~Cover with about 1/2 C of oats. </div>
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<em>Seriously, I throw this in by the handful, so I don't measure. It should not completely bury the apples.</em></div>
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~Sprinkle on raw sugar, 1/4 C or less. </div>
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<em>This is where your personal taste really comes in. You can always add more at the end.</em></div>
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~Add a light dusting of cinnamon, 1/4 tsp, give or take.</div>
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~Slice 1/3 of a stick of butter into pats, and place on top of the layer.</div>
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~Repeat this process for two more layers.</div>
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~Add water or cider. </div>
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<em>Again, this is to personal taste. For a drier product, add about 1/2 C. For a traditional oatmeal, add about 1 C. You can add more at the end if you like it soupier.</em></div>
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~Cover, cook on high for 3-4 hours, or low for 5-6.<em><br /></em></div>
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~For Crisp: Do not stir. When done cooking, remove lid and let cool for 30 mintues before serving.</div>
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~For oatmeal, stir towards the end to break up the apples. Serve immediately.<em><br /></em></div>
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Blessings from my apple-scented home to yours,</div>
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Leni</div>
Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-41496313460174785242013-09-19T00:40:00.001-04:002013-09-19T00:40:56.599-04:00First Pie of Fall 2013<div class="mobile-photo">
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It's here, my friends! The first pie of the season. I don't know if pie is as big a deal in your house as it is in mine, but my husband would take pie over almost any other dessert. Except maybe ice cream. Preferably pie <em>with</em> ice cream. </div>
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Today I finally had time to stay home and get some things done. Lots of cleaning and scrubbing...and a little bit of pie making. I realized I needed to make this a priority when my husband kept bring home bags of Paula Red apples. I think we were up to 5 bags, not including the two bags the kids already ate. Hey, I can take a hint. </div>
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I modified the <a href="http://lenisrecipebox.blogspot.com/2006/01/frozen-apple-pie-filling.html" target="_blank">Frozen Apple Pie Filling</a> recipe just a bit to allow for what I had on hand. That recipe continues to receive more hits than any other on my blog, so why mess with a good thing?</div>
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<strong>Leni's Notes:</strong></div>
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~Original recipe uses Granny Smith, which are very tart, so adjust your sugar measurement for the sweetness of the particular apples you are using. Granny's really are my favorite pie apple, but they are a later fall apple, so I'll have to wait a bit for them.</div>
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~I continue my love/hate relationship with pie crust. I need to make peace with it! For this one, I used an oil crust, which always gets rave reviews from hubster. Very flaky crust. Recipe included at the end of the post. </div>
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~If you're doing deep dish pie, add 1/4 to 1/2 extra pie crust. You can always make cinnamon roll-ups with any extra! That was my favorite part of my mom or grandma making pie when I was a kid.</div>
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~As you may be able to see from the picture, the pie came out nice and tall. It fell as it cooled. Still wonderful, but if you're looking for an impressive height, I'd suggest sticking to the Granny Smith which hold their shape pretty well. </div>
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~We like deep dish pie, so all of my recipes reflect that. If you're using a regular pie pan, cut way back on the amount of apples you use!</div>
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~Don't forget the vanilla ice cream!</div>
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<strong>Pie Filling Ingredients:</strong></div>
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3/4 C raw sugar </div>
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1/4 C flour </div>
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1 tsp cinnamon<br />1/4 tsp salt<br />1/8 tsp fresh ground nutmeg </div>
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9 C Paula Red apples, peeled and sliced a bit thick</div>
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2 Tbls lemon juice<br /> 2 Tbls butter cut into chunks</div>
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<strong>Instructions:</strong></div>
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~Preheat oven to 350.<strong><br /></strong></div>
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<strong>~</strong>Find a bowl with a tight fitting lid. Bowl needs to be just a bit bigger than all the ingredients, so there's room to shake them up.<strong><br /></strong></div>
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~Place sugar, flour and spices in bowl.</div>
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~Place apple slices in the bowl, cover tightly and shake to coat. Make sure to turn it upside down a couple of times.</div>
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~Remove lid carefully, add butter and lemon juice.</div>
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~Recover, continue to shake and turn bowl until everything is evenly distributed.</div>
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~Remove lid carefully again, there will be liquid on the lid.</div>
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~Place filling in prepared pie crust.</div>
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~Place top crust on pie, sealing the edges and cutting a vent hold in the top of the pie.</div>
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~Place pie on a cookie sheet or pie pan to catch spills.</div>
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~Bake at 350 for about one hour. </div>
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~Check for a slightly browned top crust, and if the vent is big enough, you can check to see that the apples are done.</div>
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~Remove from oven, and let cool completely before serving.</div>
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<strong>Oil Pie Crust Ingredients:</strong></div>
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2 1/4 C flour</div>
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1/4 tsp salt</div>
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1/2 C cooking oil</div>
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1/3 C cold milk</div>
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<strong>Instructions:</strong></div>
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~Mix the dry ingredients in bowl.</div>
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~Pour the wet ingredients in all at once, mix just until you can form into two balls.</div>
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~Divide into two discs, one having 2/3 of the dough, one having 1/3.</div>
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~Flatten the larger ball into a disc, and place between two pieces of wax paper.</div>
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~Roll out the dough, flipping it over if need be to straighten out the wax paper.</div>
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~Peel off top layer, place crust in the pan, and carefully peel off the second layer of wax paper.</div>
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~Repeat the process with the smaller ball for the top disk. </div>
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<em>The crust recipe as written was just barely enough for a deep dish pie, and I had to roll it very thin. </em></div>
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<em>Adjust accordingly.</em></div>
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Blessings from my apple-filled home to yours,</div>
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Leni</div>
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Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-27836588549943931682013-08-28T15:49:00.001-04:002013-08-28T15:49:08.733-04:00Summer SlothI baked today, for the first time in ages. I made a <a href="http://allrecipes.com/recipe/chocolate-zucchini-cake-iii/" target="_blank">Chocolate Zucchini Cake</a> that I found online. I put in a cup of chocolate chips instead of the walnuts. It was incredibly satisfying. This is how it happens in the summer. Busy. Hot. Humid. Tired. I await that first gust of cold fall air to inspire me to cook again. Especially since hubster got me to amazing cookbooks for my birthday. (Which I of course don't know about, since my birthday is still almost 2 weeks away.)<br />
<br />
By the way, this cake would make a great dessert for a meal delivery. Really doesn't need frosting, nice snack cake. And it's full of veggies!<br />
<br />
Hope you're all having a great summer!
Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-23817734001454673192013-07-28T21:54:00.000-04:002013-07-28T21:54:04.477-04:00Happy NewsHappy news for our household! Today my daughter and son-in-law announced in church that they are expecting their first baby. *insert wildly goofy grin here* I am going to be a grandma!!!<br />
<br />
Back to your regularly scheduled lives...Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-54633936375157063442013-07-24T22:21:00.001-04:002013-07-24T22:21:44.236-04:00A Night Out On The Town<div class="separator" style="clear: both; text-align: left;">
Tonight, Steve took me out to one of my favorite restaurants. <a href="http://emberwoodfiregrill.com/" target="_blank">Ember Woodfire Grill</a> in Livonia, NY. </div>
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This place is wonderful. Seasonal menus, fresh, clean ingredients. It's a foodie's dream come true. It's housed in the old train depot that was a flower shop when I was in high school. A little nostalgia there. </div>
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Tonight I had a new dish and an 'old' favorite. Nothing is really old on the menu, but when I order the same thing four times in a row, you know it's amazing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRc5R4vhQootL7ShObR7doq9NX6ksw4NVylyk5lKUAv5JdCxWrs0N1En2-1cxsIorcofwoidqeVzePSSNzxNH5Nl8a0dxN_GI6JiT1GdjFQz7_it8KhRgtryLxtuIWCPoLMLOuw/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRc5R4vhQootL7ShObR7doq9NX6ksw4NVylyk5lKUAv5JdCxWrs0N1En2-1cxsIorcofwoidqeVzePSSNzxNH5Nl8a0dxN_GI6JiT1GdjFQz7_it8KhRgtryLxtuIWCPoLMLOuw/s320/image.jpeg" width="320" /></a></div>
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This was the new dish. Crab cakes with Chili Lime Aioli and Remoulade. </div>
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Isn't it beautiful? It was so good. It's topped with finely diced bell peppers, that were also throughout the crab cakes. Wonderful.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhgyS239gTg2QluCWW4f6RKw8UhOtkS8qzt5DrTmeJLu-66TNmXOaj_C6Lp5PQ1QDgO0OCU57s6sCEOIZDB1F-zDSuvjJEaifAoYDEmO7vLpd9waOpXeoW8FZiLJP65Wvh0zglQ/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhgyS239gTg2QluCWW4f6RKw8UhOtkS8qzt5DrTmeJLu-66TNmXOaj_C6Lp5PQ1QDgO0OCU57s6sCEOIZDB1F-zDSuvjJEaifAoYDEmO7vLpd9waOpXeoW8FZiLJP65Wvh0zglQ/s320/photo.JPG" width="320" /></a></div>
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And this is my old favorite. Sweet Potato Egg Rolls.</div>
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Topped with a sweet ginger glaze and chopped fresh apple. </div>
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I love these things. LOVE them. </div>
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I'm talking, if I was offered a final meal, this would be what I asked for.</div>
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They are on the Tapas menu, but I order them for dessert. </div>
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SO good.</div>
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So if you are ever in Livonia, make a reservation for dinner at this place. It's worth it. Terrific atmosphere, nice music and an incredible variety of food. I don't know who the current chef is, but he or she is on my list of favorites!</div>
<br />Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-83072919150314559742013-07-18T13:09:00.000-04:002013-07-18T13:09:23.747-04:00Playing in the Kitchen - Raspberry Lime TeaSo I finished making the<a href="http://lenisrecipebox.blogspot.com/2013/07/playing-in-kitchen-raspberry-lime.html" target="_blank"> syrup for the Italian Soda</a> last night, and had all of the pulp left over from the berries and limes. On a whim, I decided to see if I could get a second use out of them. As a rule I don't like anything in my tea. I prefer my tea Irish style. Put the sugar in the cake and the milk in the baby's bottle and leave the tea plain! However, my son enjoys different flavors of tea, so I thought I'd give it a shot. It looked and smelled good, but looks can be deceiving! So I poured it over some ice and discovered something amazing...I actually liked it! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpmQhe8Q56Lr5JlQ30xFlI6cCAFuQq8E076XVAokPhhs5875_1JK74a1ohFEabI7Uur8GOqla5h3846AfjPNk_q8zkYFBcebSExejxrpSHhjOW7UcVzmhuNGiMqIMNFAYm2a3Eg/s1600/0718131225a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpmQhe8Q56Lr5JlQ30xFlI6cCAFuQq8E076XVAokPhhs5875_1JK74a1ohFEabI7Uur8GOqla5h3846AfjPNk_q8zkYFBcebSExejxrpSHhjOW7UcVzmhuNGiMqIMNFAYm2a3Eg/s320/0718131225a.jpg" width="240" /></a></div>
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I get so tired of water, but the amount of sugar in juice and soda gets really overwhelming when you're just trying to stay hydrated.<br />
<br />
So here's what I did.<br />
<br />
~Place all of the pulp into a wide-mouthed 1 quart canning jar.<br />
~Add 1 family sized decaf tea bag (or 4 regular sized tea bags.)<br />
~Fill to the top with almost boiling water.<br />
~Give the pulp a gentle stir so the hot water gets through it all.<br />
~Let steep up to 30 minutes, depending on how strong you like it.<br />
~Remove bags and let cool completely, then strain through a fine mesh strainer.<br />
~Serve over ice.<br />
<br />
This tastes plenty sweet to me, but I don't like sweetened tea, so adjust to your taste.<br />
<br />
If you decide to give it a try, let me know how it goes.Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-31404864223673811332013-07-17T20:49:00.000-04:002013-07-18T13:09:51.584-04:00Playing in the Kitchen - Raspberry Lime Italian SodaAfter running around in disgustingly hot weather today, I wasn't up for much cooking. I decided today was the day to try a Pinterest find I've been looking forward to.<br />
<br />
You can find the recipe at <a href="http://willcookforsmiles.com/2013/06/float-party-and-raspberry-key-lime-italian-soda.html" target="_blank">Will Cook For Smiles</a>. There are a ton of gorgeous pictures on the site. In fact, you won't find the recipe until about 1/3 of the way down the page. ;o)<br />
<br />
It cooked up quick and easy and tastes wonderful!<br />
<br />
<b><u>My adjustments to the recipe</u></b>: <br />
~Raw sugar in place of white<br />
~One regular lime instead of two key limes<br />
~Realized too late that I only had 12 oz of raspberries instead of a full pound. I just went forward and made it, and didn't adjust the recipe for my lesser amount of raspberries. <br />
<br />
My husband and son really liked it, also. I like things less sweet, so I drank it as is. You might want more syrup if you like a sweeter soda.Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-3504852782425788102013-07-16T00:15:00.000-04:002013-07-16T00:15:26.678-04:00Meatballs in Bulk<div class="separator" style="clear: both; text-align: left;">
Despite today's scorching heat, I had to do some cooking. By the time we get home from work, no one cares about cooking. Time to restock the freezer so we have some wholesome meals to enjoy again!</div>
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This has become my favorite way to do meatballs. I do not have the time or energy to pan fry them, and I don't really care for the texture when they are oven baked. So I cook them in the sauce. I normally use regular sized crock pots, but today I was doing a very large batch, so I used my 18 Qt. Nesco Roaster. My dad got that for me years ago, and I love it! Perfect for bulk cooking (and Thanksgiving turkeys!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWVn4V3d_W4yYnP6mz7NzOry1zfPDTm9BDaKJkoDx0qljdwm_ZO3Adzmt1jte62OZAQCACMuMYy6sd4dTZpqSQ6bGMbTl2SKqrBZXX3ylg47CSjBccCnasOtNZOQQI30Ra5HNWQ/s1600/0715131755-786639.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5901053080328373474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWVn4V3d_W4yYnP6mz7NzOry1zfPDTm9BDaKJkoDx0qljdwm_ZO3Adzmt1jte62OZAQCACMuMYy6sd4dTZpqSQ6bGMbTl2SKqrBZXX3ylg47CSjBccCnasOtNZOQQI30Ra5HNWQ/s320/0715131755-786639.jpg" /></a></div>
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<u><strong>Leni's Notes:</strong></u><br />
~You can cut this recipe down if you don't want to make such a large batch. As written, this recipe makes 8 - 9 dozen meatballs, with a lot of extra sauce for serving with pasta.<br />
~Next time I do this, I might throw a couple links of Italian Sausage in, just for a little bit different flavor.<br />
~24 meat balls will fit nicely into a gallon sized freezer bag, and lay flat for storage. I throw a couple cups of sauce in, also.<br />
~The original recipe for the meatballs came from <a href="http://www.amazon.com/Dollars-Donuts-Comfort-Kitchen-Landmark/dp/B005HKS0XW/ref=sr_1_1?s=books&ie=UTF8&qid=1335500262&sr=1-1" target="_blank">this cookbook</a>. I used to have a link for the recipe online, but the page seems to be missing.<br />
~Great with pasta, but my family's favorite is meatball subs. ;o)<br />
<br />
<strong><u>Ingredients</u></strong>:<br />
<br />
<u>Meatball Mixture</u>:<br />
<div>
2 C panko</div>
<div>
2 C milk</div>
<div>
4 eggs</div>
<div>
3 C parmesan</div>
<div>
1/4 C dry chopped onion</div>
<div>
1/2 C dry parsley</div>
<div>
2 tsp jarred minced garlic</div>
<div>
2 tsp salt</div>
<div>
2 tsp pepper</div>
<div>
6 1/2 - 7 lbs lean ground beef</div>
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<u>Sauce:</u></div>
<div>
3 jars marinara sauce (I use Wegmans Smooth Marinara)</div>
<div>
3 (28 oz.) cans tomato puree</div>
<div>
2 C water</div>
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2 T oregano</div>
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2 T raw sugar</div>
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1 T basil</div>
<div>
1 tsp garlic salt</div>
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<br /></div>
<div>
<strong><u>Instructions</u></strong>:</div>
<div>
~Mix meatball ingredients in a large bowl until evenly combined.</div>
<div>
~Mix sauce ingredients in a large bowl, place a quarter of the mixture in the bottom of the roaster.</div>
<div>
~Use a standard cookie scoop (about 1/4 cup? Maybe a little less?) to make meatballs uniform.</div>
<div>
~Gently drop them into the sauce, so they kind of make craters in the sauce. </div>
<div>
~When you have one layer, cover those with another quarter of the sauce mix evenly over the meatballs, enough to cover them completely.</div>
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~Start your next layer of meatballs, and continue on until all meat mixture is used.</div>
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~Make sure all meatballs are completely covered in sauce. </div>
<div>
~Cover, set to 250 (or low, if you're using a crock pot) and let cook for 5-6 hours.</div>
<div>
~When done, gently stir them to loosen any that have stuck to the sides or cooked together.</div>
<div>
~Let cool a bit before packaging.</div>
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Blessings from my wonderful-smelling kitchen to yours!</div>
<div>
Leni</div>
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Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-71653810701308704122013-07-15T23:44:00.000-04:002013-07-15T23:44:37.483-04:00Filling the FreezerI admit it, I HATE cooking when it gets hot. I don't even want to eat! Alas, my family insists on eating every single day.<br />
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This week I'm working on stocking up the freezer with pre-made meals. That way all I have to do is throw it in a crock pot or the oven and be done. <br />
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Here's the lineup:<br />
Meatballs<br />
Twice-baked potatoes<br />
Enchilada Casserole<br />
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Today I made 8 1/2 dozen meatballs that are cooking away in my roaster pan. I'll post the recipe later tonight. With only three of us at home this summer (and an occasional drop-in from the newly-weds) these should last us a while.<br />
<br />
I also have the VBS closing picnic to put together on Friday. It will be fun to serve everyone. I'm not able to help with VBS during the week this year, so at least I'll get to enjoy the closing program and see what they did all week. My contribution for the week was to make pinatas of their bug mascots. Forgot to take pictures. Whoops. My apologies to those who asked for final results. I'll see if my daughter can get pics before they are destroyed. ;o)<br />
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Stay safe in the heat, everyone. This stuff is dangerous.Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-49960263974102594522013-07-11T19:55:00.000-04:002013-07-11T19:55:21.610-04:00So How About That No Bullying Policy?As you know, I love MasterChef. I really enjoyed last night's show, but it left me pondering. If you are unfamiliar, there is one contestant on the show who really plays up her tough girl, loud mouth attitude. Her language is vulgar when she's angry (Yeay, Luca, for telling her to watch her mouth...the voice of reason and class.) Anyways, she's also fond of telling tales of beating girls up in the past, yada, yada, yada...<br /><br />Last night it came to a head when someone challenged her bad behavior. Now I get that conflict gets ratings, but she told this woman point blank that she was going to beat the tar out of her if she didn't shut up. <br /><br />Here's what I have been thinking about. The producers should eliminate her, I don't care how good of a cook she is. We have this whole National Anti-Bullying campaign going on. We tell kids every day, in every way, that bullying will not be tolerated, and adults have your back. Really? This woman is nothing short of a bully girl grown up, still bullying. Hoping to be taken seriously as a chef, while she cussing people out for cooking better than she does. Threatening to physically harm people and being a vulgar individual.<br /><br />Kick her out. Make a statement. Practice what you preach, America!Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-42657159047849034802013-07-03T16:56:00.001-04:002013-07-03T16:56:35.002-04:00The Summer of GanacheI think this is quickly becoming the Summer of Ganache.<br />
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Such a simple, elegant way to add a beautiful richness to a dessert. And so easy to screw up. ;)<br />
<br />
Today I was winging it. Through an odd set of circumstances, I ended up not having all of the ingredients I needed to make what I wanted. I was topping a Banana Cream cake.<br />
<br />
~This mixture was much thinner than I expected, if the pan didn't have sides, I could not have poured it on until it set up some. Oops.<br />
~I wasn't crazy with how the white chocolate melted. Some of it really didn't want to melt, and I it looked grainy. But I had a lot of other factors, so I'll reserve judgment. But I might use Ghiradelli next time.<br />
~I was out of vanilla (how did that happen?) and the unsweetened chocolate really needed flavor. I've never used rum in it before, but I thought the flavor would work.<br />
<br />
So, here's what I did...it tasted good, but we'll see how it sets up.<br />
<br />
In a glass bowl:<br />
4 oz. unsweetened baking chocolate, chopped<br />
8 oz. white baking chocolate, chopped<br />
<br />
In a sauce pan:<br />
2 oz. Rum<br />
1/4 C raw sugar<br />
1 C heavy cream<br />
<br />
~Heat cream over medium heat, stirring regularly to keep from scorching.<br />
~When it begins to boil, remove from heat, and pour over chocolate.<br />
~Stir the mixture continuously, until the chocolate is completely melted and smooth.<br />
~Pour over cake or into a container for later use. (Like an after work snack.)<br />
<br />
I'll report back how this turned out. *fingers crossed*Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com1tag:blogger.com,1999:blog-20357017.post-57213728892361116542013-06-24T12:45:00.002-04:002013-06-24T12:45:35.703-04:00Cheesecake with Chocolate-Orange GanacheA couple of weeks ago, we celebrated my son-in-law's birthday. He and I share a love for cooking/baking and overall good food. Really good. So given his love for cheesecake, I decided to step it up a notch and not only make the best cheesecake ever, but to try out a new recipe for ganache.<br />
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As you can see from the picture, my cheesecake got so tall, I didn't have a lot of room for ganache. I didn't use a spring form pan, so I couldn't take it out and let it run down the sides. Therefore, I had a lot of ganache left over, which was a good problem to have!<br />
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This is not an every day cheesecake. (Is there such a thing as and every day cheesecake? There should be.) I'm just saying, you might look at this recipe and start to calculate the calories. STOP! Just enjoy the cheesecake. I promise, it's worth every calorie.<br />
<br />
The cheesecake is a modification of an old Amish recipe, the ganache is my own version. I do hope you enjoy it!<br />
<br />
<strong>Leni's Notes</strong>:<br />
<br />
~I had a chocolate-orange ganache in mind, so I went looking for ways to accomplish this. In the end, I decided on some premium chocolate with orange peel in it. (Linked below.) The orange peel had a wonderfully crispy crunch to it that went perfectly with the creaminess of the cake.<br />
<br />
~I bake mine in a silicone pan, which makes it deeper, so if you use a wider pan, reduce the baking time. It will need at least one hour.<br />
<br />
~Save any leftovers of ganache for a quick chocolate pick-me-up or stir into hot milk for cocoa. ;o)
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<br />
<strong>Ingredients:</strong><br />
<u>Crust</u><br /> 12 graham crackers<br />1/2 C butter, melted<br />
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<u>Cheesecake</u><br />
5 (8 oz) pkg cream cheese, room temp<br />1 3/4 C sugar<br />3 T flour<br />1/2 t. vanilla<br />7 eggs, unbeaten, room temp<br />1/2 C heavy whipping cream, room temp<br />
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<u>Chocolate-Orange Ganache</u><br />
8 oz. semisweet baking chocolate, chopped<br />
2 (3.2 oz) <a href="https://www.chocolove.com/chocolate/orange-peel-in-dark-chocolate.html" target="_blank">Chocolove Orange Peel in Dark Chocolate</a>, chopped<br />
1 C heavy whipping cream<br />
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<strong>Instructions</strong>:<br />Preheat oven to 250. (Not a typo, 250)<br /><br />~Pulse graham crackers in a food processor until completely reduced to crumbs.<br />~Drizzle melted butter in, continue to pulse.<br />~Press mixture into silicone cake pan (on top of a cookie sheet, so you can move it around.)<br />~Place in fridge until ready to fill.<br />~In mixer, combine cream cheese, sugar, flour and vanilla. <br /><em>You want this to be well combined and smooth, but do not overbeat!!</em><br />~Beat in eggs, one at a time.<br />~Stir in cream.<br />~Bake in 250 oven for 2 hours, then turn off heat and leave pan in oven for one hour.<br />~Cool at room temperature.<br />
~Place chopped chocolate in a bowl.<br />
~Heat cream until just about boiling, stirring so it does not scorch.<br />
~Remove from heat, pour over chocolate, and stir until chocolate is completely melted.<br />
~Allow to cool a bit before pouring over cheesecake.<br />
~Pour slowly and allow for puddling of the ganache.<br />
<em>You might not use it all, so don't flood your dish!</em><br />
~Chill cake before serving.<br />
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Blessings from my busy home to yours,<br />
LeniLenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-1104454192612100272013-06-19T21:25:00.002-04:002013-06-19T21:25:47.969-04:00MasterChef Night"The only thing worse than a cook that can't boil is a narcissist in full denial." ~Joe Bastianich<br />
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I love MasterChef. lol. It's the first cooking competition I ever watched, and I was hooked.<br />
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Cooking competitions are my version of sports. I cheer for the underdog, I yell at the judges, I have a big chart to mark off the losers as they are eliminated. How geeky is that?<br />
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I have to admit, it kind of cracks me up to watch the judges get so worked up their heads are about to explode. However, it also makes me realize I would never make it in a big kitchen like that. I'd smack someone the first time they screamed at me. And then I'd leave. Cooking is a tonic to me. It relaxes me, challenges my creativity and I love watching people chow down and enjoy a good meal. I'll stick to home cooking, thankyouverymuch!<br />
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OK, off to watch the end of the show and see who is going home tonight. I promise not to give anything away...spoilers! (Said in my best River Song voice.)<br />
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Hoping you have grand kitchen adventures, with no one yelling at you...<br />
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Leni<br />
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<br />Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-12784825586211810452013-06-13T21:46:00.000-04:002013-06-13T21:46:00.421-04:00Catching My BreathDid you see that big cloud of dust? That was me, skidding across the finish line! Finally, the craziness of the last few months has wrapped up and I can catch my breath. I've been trying out some new recipes as I've had time, so I have some ideas to post for you, though my photographer is off working for the next two months, so you'll have to suffer with my cell phone pics. ;o)<br />
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Today I whipped up a crock pot lasagna that the men ate all up before I could get a picture of it. lol. Added some spicy sausage in and let the noodles cook in the meat sauce. So nice to come home to a hot meal. Really trying to save the budget by avoiding having to order out because dinner never got made!<br />
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Anyways, I'll be getting some recipes and photos up soon. Hope you're all enjoying the ending of the school year and getting ready for a terrific summer!Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-52726259152344143632013-05-31T09:18:00.000-04:002013-05-31T09:18:00.051-04:00Sharing the Work LoadAs I've mentioned, incredibly busy these days. Yesterday we had a culinary victory. We pulled off a team effort for dinner!<br />
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To be fair, we always cook together, but usually while I'm supervising. But last night, I came home to a great dinner after working late. I was impressed! My husband is a good cook in his own right, but yesterday he was trying to learn some of my techniques, which I was helping him with via text and email.<br />
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I got up early and stewed a chicken in the pressure cooker.<br />
While I was gone to work, hubby turned that cooked chicken into shredded chicken and gravy (with carrots!) He had never made a roux before, and did a great job.<br />
Noelle made homemade whole wheat biscuits for the first time...they were perfect.<br />
Seth got home in time to be the clean up crew and put the kitchen back together.<br />
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That's the kind of help I could get used to!<br />
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In a couple of weeks my schedule will slow considerably, and I plan to get back to blogging. Looking forward to it!Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-29636921198534168832013-05-15T20:27:00.000-04:002013-05-15T20:27:15.741-04:00Glory Be, A Day At Home!Today I had a very rare day at home. I mean completely at home. The kind of day where you only get dressed in case someone comes to the door.<br />
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I had a good kitchen day.<br />
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Crock pot:<br />
2 pork tenderloins with baked potatoes<br />
8 qts of bean dip (started from dry beans)<br />
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Oven/Stovetop:<br />
Double Blueberry Rhubarb Crisp<br />
4 pans of taco casserole for the freezer<br />
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I intended to make granola, also, but I ran out of steam!<br />
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I'm trying to grab pictures here and there to post later, but it's one of those seasons in life where I'm too busy living to take time to write about it. I'm ok with that. ;o)Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-38264346769154663452013-05-07T00:00:00.000-04:002013-05-07T00:00:18.242-04:00Greetings!I haven't been cooking much lately, due to my schedule. Makes it hard to have anything to post about! We are winding down our school year which means papers, year end tests, college visits, plus a bunch of other special events going on (I'll fill in as things come along!)<br />
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All that so say, I'm still around,and will be posting recipes again soon!Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0tag:blogger.com,1999:blog-20357017.post-59185450249837621512013-04-21T23:43:00.000-04:002013-04-22T09:10:21.189-04:00Cherry Rhubarb Crisp<div class="mobile-photo">
This weekend I made my husband happy and made some dessert. Time for baking has been scarce lately, so it was fun to have a free afternoon to play around in the kitchen and make a new recipe. Rhubarb is always a hit around here, and I was thrilled to find one more bag in the back of the freezer from our trip to the Public Market. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsW5a1UaeVrgYJv2uWds0H7hdWSeMTvQvdJTXs1WdYiyFOTUWZA9y9WS_ee4DBxaYk1CXJfqvcMw-XOVA8aqgVtQIxy_tWdL9aO8Xo2fxyOdfdmEz3vCQTHZuvYFyXE-zQAKkGA/s1600/0421131920-763082.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5869446743402253842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsW5a1UaeVrgYJv2uWds0H7hdWSeMTvQvdJTXs1WdYiyFOTUWZA9y9WS_ee4DBxaYk1CXJfqvcMw-XOVA8aqgVtQIxy_tWdL9aO8Xo2fxyOdfdmEz3vCQTHZuvYFyXE-zQAKkGA/s320/0421131920-763082.jpg" /></a></div>
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<b>Leni's Notes</b>:</div>
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~Feel free to use other fruits, but adjust your sugar accordingly. This recipe has a lot because of the rhubarb.</div>
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~Wonderful with a scoop of vanilla ice cream or a dollop of whipped cream.</div>
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~We like a lot of 'crisp' in ours. If you don't, cut the crisp ingredients in half, and put it all on top.</div>
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<b>Ingredients</b>:</div>
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1 1/2 C raw sugar</div>
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7 Tablespoons cornstarch</div>
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2 (14 oz) cans tart cherries, juice reserved</div>
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5 C chopped rhubarb</div>
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2 C quick cut oats</div>
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2 C brown sugar</div>
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1 C flour</div>
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1 tsp cinnamon</div>
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1/2 C butter</div>
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<b>Instructions</b>:</div>
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~Preheat oven to 375.</div>
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~In dutch oven, mix sugar and corn starch.</div>
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~Pour in cherry juice and whisk thoroughly. </div>
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~Heat over medium-high heat, whisking continuously until mixture comes to a gentle boil.</div>
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~Remove from heat, stir in fruit, set aside.</div>
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~In a medium bowl, stir together oats, brown sugar, flour and cinnamon.</div>
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~Cut butter in with a pastry blender or two butter knives until mixture is crumbly.</div>
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~Grease 13x9 pan,and place half of fruit mixture in pan.</div>
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~Evenly sprinkle half of the oat mixture over the top.</div>
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~Repeat layers.</div>
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~Bake, uncovered, for one hour.</div>
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~Let cool for a couple of minutes, and serve with your favorite ice cream.</div>
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Blessings from my toasty kitchen to yours,</div>
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Leni</div>
Lenihttp://www.blogger.com/profile/01102412559109035746noreply@blogger.com0