tag:blogger.com,1999:blog-27320523600250716762024-03-05T21:19:13.465-08:00Redman Family FavoritesA blog about growing our own produce and sharing the recipes we enjoy.Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-2732052360025071676.post-29715144194078212342016-02-08T14:31:00.001-08:002016-02-08T14:33:58.790-08:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lzbz7J5GcnqKuplkCj_ay2Cg4jfyuyYFIDIWR-EKy58Tn5UUsBHta3w_AAJ9ThcshSVQgbMcYkvl1YIz9sy9y6XTkhpasTk6IsKmy6dlheT80xOsU0cH9Ue5M532RLLVsbrm0kKwQblb/s1600/Easy-Rainbow-Jello-O-Cubes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lzbz7J5GcnqKuplkCj_ay2Cg4jfyuyYFIDIWR-EKy58Tn5UUsBHta3w_AAJ9ThcshSVQgbMcYkvl1YIz9sy9y6XTkhpasTk6IsKmy6dlheT80xOsU0cH9Ue5M532RLLVsbrm0kKwQblb/s320/Easy-Rainbow-Jello-O-Cubes.jpg" width="320" /></a></div>
<br />
<b><u>Rainbow Jello (from Taste of Home)</u></b><br />
<b><u><br /></u></b>
4 packages (3 ounces each) assorted flavors<br />
(I buy jello in bulk so 1/3 cup jello is equal to a 3 ounce box)<br />
6 envelopes unflavored jello, divided<br />
(I buy this in bulk too. I use 1 tablespoon to equal 1 envelope)<br />
5-3/4 cups boiling water, divided<br />
1 can (14 ounces) sweetened condensed milk<br />
1/4 cup cold water<br />
<br />
In a bowl, combine one package flavored jello and one envelope unflavored jello. Stir in 1 cup boiling water until dissolved. Pour into a 13x9 dish sprayed with nonstick cooking spray; refrigerate until almost set but not firm, about 20 minutes.<br />
<br />
In a bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored jello over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to the milk mixture. Pour 1 cup of the creamy jello mixture over the first flavored jello layer. Refrigerate until firm, about 25 minutes.<br />
<br />
Repeat from beginning of recipe three times, alternating creamy jello layers with flavored jello. Chill each layer until firm before pouring next layer on top. Refrigerate for at least 1 hour after completing last layer before cutting into 1 inch squares. <br />
<br />
Yield: about 9 dozen.Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-42904308349111352292013-09-29T12:07:00.000-07:002013-09-29T12:07:16.001-07:00<b>SAUSAGE AND EGG CASSEROLE</b><br />
<b><br /></b>
<b>1 pound pork sausage</b><br />
<b>6 eggs</b><br />
<b>2 cups milk</b><br />
<b>1 teaspoon salt</b><br />
<b>1 teaspoon ground mustard</b><br />
<b>6 slices white bread, cut into 1/2 inch cubes</b><br />
<b>1 cup (4 ounces) shredded cheddar cheese</b><br />
<b><br /></b>
<b>Brown sausage and drain. In a large bowl, beat eggs. Add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11x7x2 inch baking dish. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, 350 degrees for 40 minutes or until knife comes out clean.</b><br />
<b><br /></b>
<b><br /></b>Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-23809042646373476312013-09-29T12:02:00.000-07:002013-09-29T12:02:39.449-07:00<b>GRANOLA-TO-GO BARS</b><br />
<b><br /></b>
<b>3-1/2 cups quick-cooking oats</b><br />
<b>1 cup chopped almonds</b><br />
<b>1 egg, beaten</b><br />
<b>2/3 cup butter, melted</b><br />
<b>1/2 cup honey</b><br />
<b>1 teaspoon vanilla extract</b><br />
<b>1/2 cup sunflower kernels</b><br />
<b>1/2 cup flaked coconut</b><br />
<b>1/2 cup chopped dried apples</b><br />
<b>1/2 cup dried cranberries</b><br />
<b>1/2 cup packed brown sugar</b><br />
<b>1/2 teaspoon ground cinnamon</b><br />
<b><br /></b>
<b>Combine oats and almonds in a 15 inch x 10 inch x 1 inch baking pan coated with cooking spray. Bake at 350 degrees for 15 minutes or until toasted, stirring occasionally.</b><br />
<b><br /></b>
<b>In a large bowl, combine the egg, butter, honey and vanilla. Stir in the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir in oat mixture.</b><br />
<b><br /></b>
<b>Press into a 15x10x1 inch pan coated with cooking spray. Bake at 350 degrees for 13-18 minutes or until set and edges are lightly browned. Cool on wire rack. Cut into bars. Store in an airtight container.</b><br />
<b><br /></b>Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-82771886235970069152013-09-29T11:54:00.000-07:002013-09-29T11:54:01.080-07:00<b>KIDS' FAVORITE PUMPKIN SEEDS</b><br />
<br />
Toss 2 cups fresh pumpkin seeds with 1/4 cup melted butter, 1/2 teaspoon garlic salt and 1/4 teaspoon each--cayenne pepper and worcestershire sauce. Bake at 250 degrees for 45 minutes or until lightly browned. Stir occasionally. <br />
<br />
Yield: 2 cupsJulie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-2364858537976674682013-09-29T11:50:00.000-07:002013-09-29T11:50:03.155-07:00<b>JAZZY GELATIN</b><br />
<b><br /></b>
<b>1 package (6 ounces) orange jello</b><br />
<b>2 cups boiling water</b><br />
<b>1 cup ice cubes</b><br />
<b>1 can (15 ounces) mandarin oranges, drained</b><br />
<b>1 can (8 ounces) unsweetened crushed pineapple, undrained</b><br />
<b>1 can (6 ounces) frozen orange juice concentrate, thawed</b><br />
<b>grapes, optional</b><br />
<b><br /></b>
<b>In a large bowl, dissolve the gelatin in boiling water. Add the ice cubes, oranges, pineapple and orange juice concentrate. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate overnight or until firm. </b><br />
<b><br /></b>
<b>Just before serving, unmold onto a serving plate. Fill center with grapes if desired.</b>Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-68317020175764711372013-09-29T11:43:00.001-07:002013-09-29T11:43:40.830-07:00CHIPPED BEEF ON TOAST<br />
<br />
1/4 cup butter or margarine<br />
1/4 cup all-purpose flour<br />
2 cups milk<br />
2 packages (2-1/2 ounces each) dried beef, cut into strips<br />
4 slices bread, toasted and halved<br />
<br />
In a microwave-safe bowl, heat butter on high for 45 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring every minute. Stir in beef; cook on high for 1 minute or until heated through.Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-77768036740684019152013-09-29T11:38:00.002-07:002013-09-29T11:38:49.163-07:00<br />
<b>HOMEMADE OATMEAL MIX </b><br />
(Great for Traveling)<br />
<br />
5 cups instant oatmeal<br />
4 tablespoons brown sugar<br />
1 cup raisins (or other dried fruit) optional<br />
3 tablespoons dry milk powder<br />
5 ziploc bags<br />
<br />
In a large bowl, combine oatmeal, brown sugar, dry fruit and dry milk. Transfer ingredients to an airtight container (or ziploc bags) to store until ready to use.<br />
<br />
To serve: Place 1 cup of mixture and 1/2 to 3/4 cup boiling water (depending how thick you like the oatmeal) into a cereal bowl. Let sit for a few minutes so it can thicken.<br />
<br />
<br />
Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-35999810522587848992013-09-29T11:32:00.001-07:002013-09-29T11:32:50.949-07:00<b>COOLING CORN FOR FREEZING</b><br />
<br />
A large rubbermaid tub works well for cooling corn. Place a 30 gallon rubbermaid tub outside and drop in your garden hose. Leave the water running through the entire process and you will always have chilly water to cool off the corn.Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-58190256674926555452013-09-29T11:27:00.003-07:002013-09-29T11:27:42.663-07:00<b>SUNDAY DINNER MASHED POTATOES</b><br />
<br />
<br />
5 pounds potatoes, peeled and cubed<br />
1 cup (8 ounces) sour cream<br />
2 packages (3 ounces each) cream cheese, softened<br />
3 tablespoons butter, divided<br />
1 teaspoon salt<br />
1 teaspoon onion salt<br />
1/4 teaspoon pepper<br />
<br />
Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well.<br />
<br />
In a large bowl, mash potatoes. Add the sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy.<br />
<br />
Transfer to a greased 2 quart baking dish. Dot with the remaining butter. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.<br />
<br />
Yield: 8 servings<br />
<br />Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-7936675678915383012013-09-29T11:19:00.000-07:002013-09-29T11:19:25.873-07:00<b>TRIPLE-ONION BAKED POTATOES</b><br />
<br />
4 large baking potatoes<br />
1 pound sliced bacon, diced<br />
1/2 cup finely chopped red onion<br />
1/2 cup finely chopped yellow onion<br />
1/2 cup sour cream<br />
2 tablespoons milk<br />
1 cup diced American cheese<br />
1/2 cup shredded cheddar cheese<br />
4 green onions, finely sliced<br />
<br />
Bake potatoes at 400 degrees for 1 hour or until tender. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings- in the drippings, saute red and yellow onions until tender; set aside.<br />
<br />
When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp; leaving an 1/8 in shell. In a mixing bowl, beat the pulp, sour cream and milk until creamy. Stir in sauteed onions, American cheese and 1 cup of bacon. Spoon into potato shells.<br />
<br />
Place on a baking sheet. Bake at 400 degrees for 25 minutes. Sprinkle with cheddar cheese, green onions and remaining bacon. Bake 5-10 minutes longer or until cheese is melted.<br />
<br />
Yield: 8 servingsJulie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-42312498217401374572013-09-29T11:09:00.000-07:002013-09-29T11:10:50.769-07:00<b>CRUNCHY CANDY CLUSTERS</b><br />
<b><br /></b>
<b>2 pounds white candy coating, (almond bark) broken into small pieces</b><br />
<b>1-1/2 cups peanut butter</b><br />
<b>1/2 teaspoon almond extract, optional</b><br />
<b>4 cups Cap'n Crunch cereal</b><br />
<b>4 cups crisp rice cereal</b><br />
<b>4 cups miniature marshmallows</b><br />
<b><br /></b>
<b>Place candy coating in a 5 qt slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired. In a large bowl, combing the cereals and marshmallows. Stir in the peanut butter mixture until well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.</b><br />
<b><br /></b>
<b>Yield: 6-1/2 dozen</b>Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-25015932832778092812013-01-13T11:58:00.003-08:002013-01-13T12:36:26.065-08:00<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<span style="font-size: large;">Fluffy Pancakes</span><br />
makes 18 servings<br />
<br />
3-1/3 cups milk<br />
1/2 cup and 1 tablespoon vinegar<br />
4-1/2 cups flour<br />
1/2 cup and 1 tablespoon sugar<br />
1 tablespoon and 1-1/2 teaspoon baking powder<br />
2-1/4 teaspoons baking soda<br />
2-1/4 teaspoons salt<br />
4-5 eggs<br />
1/2 cup and 1 tablespoon butter, melted<br />
<br />
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour."<br />
<br />
Combine flour, sugar, baking powder, baking soda and salt in large mixing bowl. Whisk egg and butter into soured milk. Pour into dry ingredients and whisk until lumps are gone.<br />
<br />
Pour 1/4 cupfuls onto heated skillet. Cook until bubbles appear on pancakes. Flip and cook until bottom sides are browned.<br />
<br />
*You can find a similar recipe on Allrecipes.com*<br />
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Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-66813684467400758942012-02-12T12:15:00.000-08:002012-02-12T12:15:02.844-08:00BUTTERMILK SALAD DRESSING<br />
<br />
2 cups buttermilk<br />
2 cups mayonnaise<br />
1 tablespoon onion powder<br />
1 tablespoon dried parsley flakes<br />
1-1/2 teaspoons garlic powder<br />
1/2 teaspoon salt<br />
1/2 teaspoon celery salt<br />
1/4 teaspoon pepper<br />
<br />
In a large bowl, whisk all ingredients until smooth. Cover and refrigerate until serving.Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-23914283858554271872012-02-12T12:12:00.000-08:002012-02-12T12:12:00.275-08:00THOUSAND ISLAND SALAD DRESSING<br />
<br />
1 cup mayonnaise or salad dressing<br />
1/4 cup chili sauce<br />
2 hard-cooked eggs, chopped<br />
2 tablespoons chopped green onion<br />
2 tablespoons chopped celery<br />
4-1/2 teaspoons finely chopped onion<br />
1 teaspoon paprika<br />
1/2 teaspoon salt<br />
<br />
In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving. Serve over salad greens.<br />
<br />
<br />
<br />Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-75484397965183403212012-02-12T12:07:00.000-08:002012-02-12T12:07:37.978-08:00PUMPKIN DIP<br />
<br />
8 ounce cream cheese, softened<br />
18 ounces pumpkin pie mix<br />
2 cups powder sugar<br />
1/2-1 teaspoon cinnamon<br />
1/4-1/2 teaspoon ginger<br />
<br />
Beat cream cheese until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon, and ginger; beat until smooth. Store in refrigerator.<br />
Serve with spice cookies.<br />
<br />Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-8811267666214855782012-02-12T12:01:00.000-08:002012-02-12T12:01:27.339-08:00FRENCH DRESSING<br />
<br />
1 cup sugar<br />
1/2 teaspoon salt<br />
1 teaspoon celery salt<br />
1 teaspoon celery seed<br />
1 teaspoon paprika<br />
1 tablespoon dry mustard<br />
1 medium grated onion<br />
3/4 cup vinegar<br />
2 cups vegetable oil<br />
1-1/4 cup catsup<br />
<br />
Put through blender and refrigerate.Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-31539361946717607582012-02-12T11:59:00.000-08:002012-02-12T11:59:05.248-08:00SUE'S SALAD DRESSING<br />
<br />
1 cup water<br />
1 cup vinegar<br />
1 cup sugar<br />
1/2 cup oil<br />
salt and pepper<br />
Mix all ingredients.<br />
<br />
salad: lettuce, cooked bacon, onionJulie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-82114321176495422802012-02-12T11:56:00.000-08:002012-02-12T11:56:46.611-08:00BANANA BLAST RECIPE<br />
<br />
2 bananas<br />
1 cup banana yogurt<br />
2 tablespoons honey<br />
1/4 teaspoon cinnamon<br />
20 large ice cubes<br />
<br />
1. Place all ingredients, except ice, into blender. Blend until smooth.<br />
2. Add the ice, a little at a time, and blend until smooth.Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-40493269368886209042012-02-12T11:53:00.000-08:002012-02-12T11:53:24.140-08:00ORANGE SHERBET BREAKFAST SMOOTHIE<br />
<br />
1/2 cup orange juice<br />
1 cup orange sherbet or non-fat vanilla frozen yogurt<br />
1 cup banana<br />
1-1/2 cups peaches<br />
1/2 teaspoon vanilla extract<br />
<br />
Puree the orange juice, sherbet, banana, peaches and vanilla extract in a blender. Pour into glasses.Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-59715932897713612452012-02-12T11:50:00.000-08:002012-02-12T11:50:09.030-08:00FRUITY RED SMOOTHIES<br />
<br />
1 carton (8 ou) strawberry yogurt<br />
1/2-3/4 cup cranberry juice<br />
1 1/2 cups frozen, unsweetened strawberries<br />
1 cup frozen raspberries<br />
1-2 teaspoons sugar<br />
<br />
In a blender, combine yogurt and juice. Add strawberries, raspberries and sugar. Cover and blend.Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-5520169964914641772012-02-12T11:46:00.001-08:002012-02-12T11:46:35.836-08:00Berry Smoothies<br />
<br />
1 cup milk<br />
1 cup frozen, unsweetened strawberries<br />
1/2 cup frozen, unsweetened raspberries<br />
3 tablespoons sugar<br />
1 cup ice cubes<br />
<br />
By: Karissa RedmanJulie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-18382662138202400892012-02-12T11:42:00.000-08:002012-02-12T11:42:41.934-08:00DOG BISCUITS<br />
<br />
3 cups whole wheat flour<br />
1/2 cup powder milk<br />
1 egg, beaten<br />
3/4 cup water<br />
1/3 cup butter<br />
1/2 teaspoon salt<br />
beef or chicken flavoring (boullion cubes work great)<br />
<br />
1. Heat beef cube, water, salt, and butter until all is melted together. Stir<br />
2. Add powder milk and egg. Stir.<br />
3. Add flour 1/2 cup at a time, knead and mix.<br />
4. Mold with dog biscuit cookie cutter and set on greased pan.<br />
5. Bake 325 degrees for 50 minutes.Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-28762701936803025512012-02-12T11:37:00.000-08:002012-02-12T11:37:51.459-08:00DOG BISCUITS<br />
<br />
1 cup all-purpose flour, plus more for dusting<br />
1/4 cup wheat germ<br />
1/4 cup brewer's yeast<br />
1 teaspoon salt<br />
1 1/2 tablespoons canola oil<br />
1 garlic clove, coarsely chopped<br />
1/2 cup store-bought chicken broth, plus more for brushing<br />
<br />
1. Preheat oven to 400 degrees. Line baking sheets with parchment paper; set aside. Whisk flour, wheat germ, yeast, and salt in a medium bowl; set aside.<br />
<br />
2. Stir oil and garlic in a bowl. Add broth in 3 batches, alternating with two batches of flour mixture; mix until well combined.<br />
<br />
3. On a lightly floured surface, roll out dough to about 3/8 inch thick. Cut out dog-bone shapes with a cookie cutter or the tip of a paring knife. Transfer to lined baking sheets. Repeat with remaining dough, re-rolling scraps. <br />
<br />
4. Bake 10 minutes. Brush with stock; rotate baking sheets, and bake 10 minutes more. Turn off oven; leave door closed. Let biscuits stand in oven to dry completely, about 1 1/2 hours. Wrap as a gift, or store in an airtight container at room temperature.Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-54488124187435809472011-08-10T20:26:00.000-07:002011-08-10T20:26:12.635-07:00Fruit and YogurtTaking advantage of fresh fruit while we can get it! This is delicious any time of day but we enjoy it with breakfast in the morning.<br />
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Just put some vanilla yogurt in a bowl and top with your fresh fruits. Add some granola. Easy. Delicious. Healthy!Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0tag:blogger.com,1999:blog-2732052360025071676.post-89497560813324246592011-07-26T13:57:00.000-07:002011-07-26T15:11:19.346-07:00Buttermilk Pancakes<span class="Apple-style-span" style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span><br />
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalWorS_2SWPCbD8C6_jTnIVUuZl_BBMvWKEqbKC2zVloBAtUWzIlwHB0tp0qf4-zxYpcmrd2cziU_Oces_T5tTqMCDnR4sJqUEjvhGSLCCar4UzkuEKzJNV0N5CQhs42v7nQeyrYLQ22r/s1600/pancakes+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalWorS_2SWPCbD8C6_jTnIVUuZl_BBMvWKEqbKC2zVloBAtUWzIlwHB0tp0qf4-zxYpcmrd2cziU_Oces_T5tTqMCDnR4sJqUEjvhGSLCCar4UzkuEKzJNV0N5CQhs42v7nQeyrYLQ22r/s400/pancakes+001.JPG" width="400" /></a></div><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #7a7a7a; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</h3><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #7a7a7a; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">DOUBLE THIS RECIPE FOR LARGER FAMILIES</h3><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #7a7a7a; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients</h3><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">3 cups all-purpose flour</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">3 tablespoons white sugar</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">3 teaspoons baking powder</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 1/2 teaspoons baking soda</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">3/4 teaspoon salt</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">3 cups buttermilk</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 cup milk</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">3 eggs</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/3 cup butter, melted</li>
</ul></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 300px;"></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #7a7a7a; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Directions</h3><ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.</span></li>
</ol></div>Julie Redmanhttp://www.blogger.com/profile/12483152822626166103noreply@blogger.com0