tag:blogger.com,1999:blog-24886482883226060572024-03-04T22:18:44.284-08:00Domestic Ditto DivasAnnie Dittohttp://www.blogger.com/profile/07595788971374870541noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-2488648288322606057.post-47183105047929755372013-01-10T13:20:00.000-08:002013-01-10T13:20:07.454-08:00Tuscan Pasta with tomato basil cream
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOMzIgbCKl0Dhiw3aoYrh7zekLqzwriwDULVpMD2-QbIEscvyeXAnRf_nOU8Zmr7TjeFx8LVPx7XiIUsqA2IenrBeVescrowZX5dmrnGQxE6_jnq4TlWDoBkjnJ5vulbbAoFQfzKHKpFn/s1600/tuscanpasta.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOMzIgbCKl0Dhiw3aoYrh7zekLqzwriwDULVpMD2-QbIEscvyeXAnRf_nOU8Zmr7TjeFx8LVPx7XiIUsqA2IenrBeVescrowZX5dmrnGQxE6_jnq4TlWDoBkjnJ5vulbbAoFQfzKHKpFn/s320/tuscanpasta.jpg" /></a></div>
This recipe was so quick and easy and delicious! I will definitely be making it again!
your favorite cooked pasta- I used penne
1 Tbsp. extra virgin olive oil
4 cloves of garlic, minced
2 cups of skim milk
1 cup of chicken broth
2 Tbsp all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1 cup (6 oz) chopped or julienned sun-dried tomatoes in oil, drained
1/2 cup grated low-fat Parmesan cheese
2 Tbsp white wine
2 medium-size fresh tomatoes, chopped OR 1 (14.5 oz) can petite diced tomatoes, full drained 1/2 cup chopped fresh basil
Cook pasta according to directions.In a medium saucepan, heat olive oil over medium heat. Add garlic and sauté until golden brown. In a small saucepan, stir together milk, chicken broth,2 Tbsp flour, salt and pepper over low heat until smooth and thick. Stir into garlic and add sun-dried tomatoes. Continue to cook over medium-low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese. Allow sauce to thicken up a bit then stir in wine, chopped tomatoes and 1/2 cup chopped basil. Cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta and garnish with Parmesan cheese and chopped basil. Enjoy!The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-3298543939248880922011-07-28T12:58:00.000-07:002011-07-28T13:11:10.465-07:00Orzo with Peas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZSRBTVgwriomjmSGEZ7_VfDXsu1S1401f1G4OwHBCMK-XWlV_k0cMeOnmJxzMGzAa1smFj16M_kLPxzLbKxLeRtcTR6UVcUfJ0AbdZUwDUo6hrEkzYVs2hmTjuv5QvMsx_9hOg2C8zZT/s1600/orzo+with+peas" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 259px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZSRBTVgwriomjmSGEZ7_VfDXsu1S1401f1G4OwHBCMK-XWlV_k0cMeOnmJxzMGzAa1smFj16M_kLPxzLbKxLeRtcTR6UVcUfJ0AbdZUwDUo6hrEkzYVs2hmTjuv5QvMsx_9hOg2C8zZT/s400/orzo+with+peas" border="0" alt="" id="BLOGGER_PHOTO_ID_5634495260546168994" /></a><br /><br />I made this recipe this week because I needed a quick side dish to go with some tilapia. It was quick and really tasty!<br /><br /><div style="text-align: center;">1.5 c. dry orzo</div><div style="text-align: center;">1 c. frozen peas</div><div style="text-align: center;">1 small onion, choppped</div><div style="text-align: center;">3 garlic cloves, minced</div><div style="text-align: center;">2 tbsp butter</div><div style="text-align: center;">1/4 c. chicken stock</div><div style="text-align: center;">(or water with bouillon)</div><div style="text-align: center;">1 c. parmesan</div><div style="text-align: center;">black pepper</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cook Orzo according to package directions, make sure to salt the water after it begins to boil. Drain. In another pan, melt butter and add onion and garlic. Cook until soft (a few minutes) Add peas, cook until peas are soft, Add chicken stock, and orzo. Stir. Remove from heat and add Parmesan and plenty of black pepper. (don't forget the pepper, I thought it made a big difference in the dish)</div>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-26472912559751540312011-05-05T10:35:00.000-07:002011-05-05T11:05:51.278-07:00Mississipi mud pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-XrJcutup7YI9XsrvBK7CieyOP_m4c6fdSoUpQwHIEyuZZosKpYm1YRAe39k65hBRQTxgg-MZlogn4Yt8FvELcIDvu2wwzP3WnZXm1vhr8NdBILOmEwWLIaL8T1dJPRb34ekJJ92EUmzc/s1600/images.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 275px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-XrJcutup7YI9XsrvBK7CieyOP_m4c6fdSoUpQwHIEyuZZosKpYm1YRAe39k65hBRQTxgg-MZlogn4Yt8FvELcIDvu2wwzP3WnZXm1vhr8NdBILOmEwWLIaL8T1dJPRb34ekJJ92EUmzc/s400/images.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5603287482297749890" /></a><br /><br />I made this recipe for a family gathering last week, and oh my....fabulous! I got it from this great cookbook from the library called "Baked Explorations". This is cookbook I may consider buying, it's great. This is not a throw together dessert, it takes some planning ahead and is best made over the course of two days. in fact, I kept telling my husband while making it. "I hope this is worth it" and it was. It fed our crowd of 8 with plenty of leftover. It's rich and chocolaty and divine! It's full of butter, chocolate, whole milk and eggs..so if you are on a diet this is not for you! Don't be intimidated by the recipe, it's easy if you make it in steps!<br /><br />To begin, preheat oven to 300. line 9" springform pan with parchment paper and lightly spray with cooking spray, mix:<br /><span style="font-weight:bold;">Chocolate cookie crust:</span><br />35-40 oreos (or any chocolate sandwich cookies) finely crushed<br />5 tbsp butter, melted<br /><br />Mix cookie crumbs and butter together and press into the bottom and up the sides of springform pan, leaving about 1/4" between top of the crust and the top of the pan. Place in freezer for about 10 min. Bake the crust in the oven until dry to the touch about 10 min. while cooling make the flourless chocolate cake. Increase oven temp to 350<br /><br /><span style="font-weight:bold;">Flourless Chocolate cake<span style="font-weight:bold;"></span></span>:<br /><br />4 tbsp unsalted butter<br />6 oz good quality dark chocolate 60-70% cocao)(i just used Baker's semi-sweet baking chocolate.)<br />2 tbsp cocoa powder (used in place of espresso powder, which you could use as well)<br />1/4 c.whole milk (used in place of strong coffee at room temp.)<br />1/4 tsp salt<br />1 tbsp. vanilla<br />6 large eggs separated, at room temperature<br />1 c. sugar<br />Using a double boiler or in microwave, melt the butter and chocolate together (in microwave check every 30 seconds). In a small bowl whisk together cocoa powder, milk, coffee, salt and vanilla. set aside.<br /><br /><div> In a mixer beat the egg yolks with 1/2 c. sugar until the mixture is light and has almost doubled in volume. Add the chocolate mixture and beat until just combined. Add the cocoa powder mixtures and mix on low until combined. In another bowl, beat the egg whites until foamy, gradually increase the speed to high and add remaining 1/2 c. sugar, beating until soft peaks form. Gently fold egg whites into chocolate batter (about 1c. at a time) Do not rush this process, work gently and do not overmix! Pour the batter onto cookie crust and and bake for 38-42 minutes (make sure you have increased oven temp to 350 as mentioned above) until cake is set but still jiggles slightly. It might not look completely cooked, this normal. let cool. As the cake cools it will deflate in the center and look sunken. Don't worry this is normal! Wrap and refrigerate for 3 hours or overnight.<br /><span style="font-weight:bold;"><br /></span></div><div><span style="font-weight:bold;">Chocolate Pudding</span><br />3/4 c. sugar<br />1/2 c. dark unsweetened cocoa powder (I used ghiradelli sweetened cocoa and used less sugar)<br />1/4 c. cornstarch<br />1/4 tsp salt<br />4 large egg yolks<br />2 1/2 c. whole milk<br />3 tbsp unsalted butter<br />2 tsp vanilla<br />3 oz. dark chocolate<br /><br /></div><div>In a medium saucepan whisk together sugar, cocoa powder, cornstarch and salt. Add the egg yolks and whisk until combined. The mixture will look like thick paste. Slowly pour in milk, whisking constantly. In a saucepan over medium heat, bring the mixture to a boil, whisking constantly. Boil for 30 seconds, remove from heat and transfer to mixing bowl, add butter, vanilla and chocolate. Whisk until combined. Continue to stir for a few more minutes to cool the mixture slightly. Press a piece of plastic wrap over surface of pudding to prevent skin from forming and chill. After pudding is chilled enough, layer it on top of flourless cake. Top with whipped cream. (real stuff is the best...) refrigerate until ready to serve<br /><br /><br /><br /></div>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-90199341442611822652011-03-01T14:50:00.000-08:002011-03-01T15:00:03.016-08:00Cinnamon sugar muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRSMBjDRMny98MIAHEX3qPF6sc6KTD6e1xwAyFU8lCNIlWfSPunSIfFTSXikEMdNuteJoegUgIa9ZSOmdaW1MTRmrM2HPBb8NiHOKAeFTo9uyyN3cBgUKVlMpA198GipmBrbhdg_MQDri/s1600/DSCF0017.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5579248112168789202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRSMBjDRMny98MIAHEX3qPF6sc6KTD6e1xwAyFU8lCNIlWfSPunSIfFTSXikEMdNuteJoegUgIa9ZSOmdaW1MTRmrM2HPBb8NiHOKAeFTo9uyyN3cBgUKVlMpA198GipmBrbhdg_MQDri/s400/DSCF0017.JPG" /></a> I haven't made these muffins in ages, but I had a hankering for some, so I whipped some up. I had forgotten how yummy these are! I've heard these called several different names, french muffins, doughnut muffins...but growing up they were simply, cinnamon sugar muffins (cause that's what they are!)<br /><br />3 c. flour<br />3/4 c. sugar<br />1/2 tbs + 1 tsp baking powder<br />1/4 tsp. baking soda<br />1/2/ tsp salt<br />1/2 tsp nutmet<br />1/2 tsp cinnamon<br />1/2 c. butter, softened<br />1 tsp vanilla<br />2 large eggs<br />1 c. milk<br />1/3 c. heavy cream (you could substitute milk for this)<br /><br />For topping:<br />1/4 c. butter, melted<br />1 c. sugar<br />1 tbsp cinnamon<br /><br />Preheat oven to 350. Use muffins cups or not...however you like to serve your muffins. :) Cream the butter and sugar. Beat in eggs until mixed thoroughly. In another bowl mix flour, baking powder, baking soda, salt, cinnamon and nutmet. In another bowl Combine the vanilla, milk and cream. (The recipe has you mix in a little of the flour mixture, a little of the milk mixture...and keep alternating. To be honest I cream the butter and sugars/eggs and then mix in the rest) Fill muffin tins 2/3 full and bake for 23 minutes. To finish, dip muffin in melted butter, then dip in cinnamon and sugar mixture.The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com1tag:blogger.com,1999:blog-2488648288322606057.post-88795923154698523942011-02-26T21:05:00.000-08:002011-02-26T21:12:25.943-08:00Cinnamon roasted almonds<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_kKNPorwY7jJ-ZAvCsKQnOeWVh2sTYKZO9N02nemDtM91pFLjuvo9W4hWIi5pBppD5JKWARjZXHVCq3pucvvZSiPNgMHDIU5vP-Ci9IbkvejuwczM4gRJqBUPnmP4zGY0kU5EZXQbp3sP/s1600/untitled.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 276px; DISPLAY: block; HEIGHT: 183px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578231425759166002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_kKNPorwY7jJ-ZAvCsKQnOeWVh2sTYKZO9N02nemDtM91pFLjuvo9W4hWIi5pBppD5JKWARjZXHVCq3pucvvZSiPNgMHDIU5vP-Ci9IbkvejuwczM4gRJqBUPnmP4zGY0kU5EZXQbp3sP/s400/untitled.bmp" /></a>I've been having some "tummy" trouble lately and in an effort to figure out the cause, I decided to cut out gluten products for a while. (luckily not the issue) During that time I was searching for a snack that would fill me up, but was gluten free. These almonds are now my new addiction. I love them and they are so easy. I found this recipe on "for the love of cooking."</div><div align="center"> </div><div align="center">1 lb unsalted almonds</div><div align="center">1 egg white</div><div align="center">1 1/2 tsp vanilla</div><div align="center">1 1/2 tsp cinnamon</div><div align="center">1/3 c. brown sugar</div><div align="center">1/3 c. white sugar</div><div align="center">1/2 tsp salt</div><div align="center"> </div><div align="center">preheat oven to 275. Line baking sheet with a silpat mat. Whisk the egg white and vaniklla until nice and foamy. Add the almonds and toss. In a separate bowl mix together sugars, cinnamon and salt. Pour sugar mixture onto the almonds and toss to coat evenly. Pour onto the baking sheet, spread evenly and place in oven. Roast for 20 minutes, then "stir" or mix the almonds and roast for another 20 minutes. Let them cool and enjoy!<br /></div>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-13714734831559707392011-02-26T20:49:00.000-08:002011-02-26T21:15:37.090-08:00Lindt truffle chocolate cupcakes<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fPxQpGAHyh0KI_PF0SW8nbO3llzzHcrXQxoPn-QQ675GnWyJtuD4BlN7TY-pRkEMojNdFswnZ_LcAjlE_C_MHXDvRc24qbfXs9b_iYShkJVlluPf73pn1JysJjPwWaG3Fa4FecD60Ces/s1600/DSCF0007.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578228112218203778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fPxQpGAHyh0KI_PF0SW8nbO3llzzHcrXQxoPn-QQ675GnWyJtuD4BlN7TY-pRkEMojNdFswnZ_LcAjlE_C_MHXDvRc24qbfXs9b_iYShkJVlluPf73pn1JysJjPwWaG3Fa4FecD60Ces/s400/DSCF0007.JPG" /></a> I found this recipe on "the sister's cafe" blog, one of my favorite cooking blogs. She raved about these cupcakes and she was right, they are amazing. So amazing that I finally started asking my children TO eat them so that I wouldn't. Imagine "Claire, will you please eat a cupcake for mommy?" I'm sure they thought I was crazy! I will not be making these again unless we have company over...it's just too dangerous. I did make some changes that I will note, but either way i'm sure they are amazing.</div><div align="center"></div><div align="center"> </div><div align="center"> </div><div align="center">1 box devils food cake (I just used milk chocolate)</div><div align="center">1 box instant vanilla pudding (small box..I didn't have vanilla, so used chocolate)</div><div align="center">4 eggs</div><div align="center">1/2 c. oil</div><div align="center">1/2c. water</div><div align="center">1 c. sour cream</div><div align="center">milk chocolate lindor truffles by Lindt (appx. 24)</div><div align="center"></div><div align="center">Unwrap truffles and set aside. In bowl add all other ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350. After 5 minutes, lightly press a lindt truffle into each partially baked cupcake. let the cupcakes bake an additional 13 minutes (total of 18 minutes) Cool completely, then frost. (I only had 8 truffles left in the cupboard, so the other cupcakes had chocolate chips mixed in, my picture above is a chocolate chip cupcake)</div><div align="center"></div><div align="center">Cream cheese Frosting</div><div align="center">1/2 c. butter</div><div align="center">8 oz. cream cheese</div><div align="center">1/2 tsp vanilla</div><div align="center">3 c. powdered sugar </div>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com1tag:blogger.com,1999:blog-2488648288322606057.post-4271670853667969592011-02-03T10:53:00.000-08:002011-02-03T11:04:51.417-08:00Crab fondue-so yummy!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAaid6dB3X1PM9NiuTTzhQ0lf51B_Lxp-x5rqr5o_ZZoGj-5Efko4-PLaOg_Vpt8Sbcoge0AR2XSU6iUJ3z9b3FYhFc5WSEHihuAE2xy13vUWqm_Yeu3-kHNQT-hzFRz-H5qVp1VLX369/s1600/crab+fondue.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 260px; DISPLAY: block; HEIGHT: 294px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5569539032945717010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAaid6dB3X1PM9NiuTTzhQ0lf51B_Lxp-x5rqr5o_ZZoGj-5Efko4-PLaOg_Vpt8Sbcoge0AR2XSU6iUJ3z9b3FYhFc5WSEHihuAE2xy13vUWqm_Yeu3-kHNQT-hzFRz-H5qVp1VLX369/s400/crab+fondue.jpg" /></a> I'm not a huge seafood fan, but I had this fondue at a bookclub years ago and it was so good I could have eaten the whole pot myself.. I got the recipe from my friend Trish and made it again for a family get-together. It was as good as I remembered! My favorite thing to eat it with is chunks of bread. Just make sure you don't use wimpy, fall apart bread. You'll need some crusty bread (french bread would work just fine). It is not low calorie, which is why I decided NOT to scarf down the whole pot myself!<br /><div align="center"> </div><div align="center">4 tbsp unsalted butter</div><div align="center">1/4c. minced shallots</div><div align="center">2 c. heavy cream</div><div align="center">8 oz. brie, rind removed</div><div align="center">1 tsp kosher salt</div><div align="center">1/2 tsp white pepper</div><div align="center">1 lb lump crab meat (I used 8oz because that's all I had, it was still great)</div><div align="center">1 tbsp chopped fresh parsley</div><div align="center"> </div><div align="center">in a saucepan, Cook shallots in butter until softened. Add cream, brie, salt and pepper. When brie is melted add in crab meat and parsley, cook for a few minutes and then transfer to fondue pot. I was worried when the fondue seemed a bit thin when I poured it into the fondue pot, but it thickened up after about 30 minutes...so maybe plan ahead so you have a few extra minutes to let it thicken? <br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6SUal614mgx_lV8g4VW4tsJzE71zWTovANIJaaxrRH5HdZQZTaxZcEY6-_oa_rnnZRzcOYsprM9cNXA2ty3QgKEyrZQod-tsDnaa3rIt59leU_XHHGYPjcctxQqCJWRTGK4ylCqsDxtt7/s1600/crab+fondue.jpg"></a>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-36068272049136182722010-12-12T21:14:00.000-08:002010-12-12T21:26:06.059-08:00Fettucine with italian sausage, mushrooms, tomatoes, and basilOnce again I found this recipe on <a href="http://www.fortheloveofcooking-recipes.blogspot.com/">www.fortheloveofcooking-recipes.blogspot.com</a> I loved this pasta dish and I thought it was even better the next day. Sorry I don't have a picture. Just trust me, it's yummy!<br /><div align="center">5 links johnsonville sweet basil italian sausage, removed from casing (I just used a non-name brand italian sausage)</div><div align="center">8 oz. buttom mushrooms, quartered</div><div align="center">1/2 onion, thinly sliced</div><div align="center">1 c. grape tomatoes</div><div align="center">1 tsp. dried oregano</div><div align="center">1 tsp. fennel seeds, crushed</div><div align="center">1 1/2 c. chicken broth</div><div align="center">11 oz. fettucine (I used more)</div><div align="center">2 c. baby spinach</div><div align="center">1 c. fresh mozzarella, chopped into small cubes</div><div align="center">3 Tbsp pine nuts (pine nuts are crazy expensive right now, so you could omit these)</div><div align="center">handful of fresh basil leaves, chopped</div><div align="center"> </div><div align="center">Remove sausage from casing and cook for 2-3 minutes, then add onion and mushrooms. Continue to cook until the mushrooms are golden and onions are tender (and meat is cooked through). Add the minced garlic, grape tomatoes, oregano and crushed fennel. Stirring constantly. Add the chicken broth. Break up most of the tomatoes by piercing them with a spatula, then simmer sauce for 7-10 minutes. Season with salt and pepper. Cook the pasta, per instructions, while the sauce is simmering. Drain the pasta, then place into the sauce along with the spinach, cheese, pine nuts and basil. Toss to coat evenly. Enjoy!</div>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-38416210739268597952010-12-12T21:08:00.000-08:002010-12-12T21:26:41.809-08:00Eggnog Quick Bread<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgza5Pp6rN7HFeMWeQ4B54KHEoAMOGxfz3VGD3nzOZHbQ6mVG0nl3z9IaSsOIUXxn02k2K5XpLJn7JRsZvlexgDDTDUNbu-1x7AK-Y3iF2-f4V0mqKDAjmlKa0h3J71v99Lz4YIbmrz_LY/s1600/eggnog+quick+bread.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 140px; DISPLAY: block; HEIGHT: 140px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5550030255824607586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgza5Pp6rN7HFeMWeQ4B54KHEoAMOGxfz3VGD3nzOZHbQ6mVG0nl3z9IaSsOIUXxn02k2K5XpLJn7JRsZvlexgDDTDUNbu-1x7AK-Y3iF2-f4V0mqKDAjmlKa0h3J71v99Lz4YIbmrz_LY/s320/eggnog+quick+bread.jpg" /></a><br />I found this recipe on Allrecipes. I was a little hesitant to try it, I'm not sure why. I love eggnog, I just wasn't sure about eggnog in my bread. But it was great, the whole family loved it.<br /><div align="center">2 eggs, beaten</div>1 c. eggnog<br />2 tsp. rum flavored extract<br />1 c. white sugar<br />1 tsp. vanilla<br />1/2 c. butter, softened<br />2 1/4 c. flour<br />2 tsp baking powder<br />1/2 tsp salt<br />1/4 tsp ground nutmeg<br />3 Tbsp. vegetable oil<br /></div><div align="center"></div><div align="center">Prehead oven to 350 degrees. Grease bottom of 9x5" loaf pan or three mini loaf pans. Blend together the eggs, eggnog, rum extract, sugar, vanilla, and butter. Sift together the flour, baking powder, salt and nutmeg. Add the eggnog mixture and stir just enough to moisten. Pour into prepared pan. Bake bread for 40-60 minutes (until a toothpick comes out clean) I usually cook for about 30 min, then put foil over the top to prevent overbrowning and cook the rest of the way. Cool for 10 minutes and enjoy!<br /><br /><br /></div>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-12524566851358580922010-10-29T09:07:00.000-07:002010-10-29T09:20:35.865-07:00Sausage, Potato and Cheese WafflesThis recipe is from one of the magazines I subscribe to--I tore it out, so I don't know which one. These are like an entire breakfast cooked up into one waffle, and they are really tasty. The best part is that you can make the waffles ahead of time, freeze them up to 3 weeks, and then just pull them out and pop them in the toaster like an Eggo waffle when you need a quick and filling breakfast.<br /><br />About 4 links breakfast sausage, casings discarded<br />1 baking potato, grated and excess water squeezed out (or just use 1 C. or so of frozen hash browns)<br />4 T. butter<br />1 3/4 C. flour<br />1 T. baking powder<br />1/2 C. shredded cheddar cheese<br />1 tsp. dried parsley<br />1 1/4 tsp. salt<br />1 1/4 tsp. pepper (I put a little less in mine and it was plenty pepper-y)<br />2 C. milk<br />2 eggs, lightly beaten<br /><br />In a medium skillet, cook the sausage over medium-high heat, breaking it up with a fork, for 5 minutes. Add the potato and butter, lower the heat and simmer until the butter is melted, about 2 minutes. Remove from heat and let cool for about 10 minutes.<br /><br />In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper. Stir in the milk and eggs until smooth. Stir in the sausage-potato mixture.<br /><br />Cook in waffle maker.Juliahttp://www.blogger.com/profile/17217213987662511925noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-44935850700210747002010-09-30T14:16:00.000-07:002010-09-30T14:26:44.732-07:00Beef and Bean chimi's<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6yMdSefU0-2zxJWBeT8PlT46s1ubt3ts6JSGdNC8w4NSVBsghf1VMSGVFVTJ-Neg7dXdZZUK3wQt6OOO03JwwoVxkndYgPYdODMGRVEysW8m6HhmIMoN0CL1u-qIA2YrlKU55DTt7KWt/s1600/beefandbean.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 116px; DISPLAY: block; HEIGHT: 116px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5522820943590525954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6yMdSefU0-2zxJWBeT8PlT46s1ubt3ts6JSGdNC8w4NSVBsghf1VMSGVFVTJ-Neg7dXdZZUK3wQt6OOO03JwwoVxkndYgPYdODMGRVEysW8m6HhmIMoN0CL1u-qIA2YrlKU55DTt7KWt/s400/beefandbean.bmp" /></a><br /><div>This recipe comes from one of my favorite cooking blogs, "for the love of cooking." I made it last night and it was a huge hit. I did cook mine a little differently, but I think either way they would be great.</div><div align="center">1 lb. lean ground beef</div><div align="center">1//2. sweet onion, diced</div><div align="center">3 cloves garlic, minced</div><div align="center">1 tsp. paprika</div><div align="center">1tsp. chili powder</div><div align="center">1 tsp ground cumin</div><div align="center">1 tsp garlic powder</div><div align="center">1 tsp oregano</div><div align="center">salt/pepper</div><div align="center">1 can of chili beans (I did not drain)</div><br /><div align="center">Cook ground beef and onion until thoroughly cooked, add garlic and spices, and cook 4-5 more minutes. Add the can of chili beans and let simmer for a few minutes. </div><div align="center">Layer tortilla with beef mixture and cheese. Place seam side down in a the hot skillet and cook for 3-4 minutes until golden brown. (I did it a little differently, I sprayed a 9x13 with cooking spray. I also lightly sprayed the top of the tortillas and broiled them on low for a few minutes. Watch closely, you don't want to burn them. You just want a nice crispy outside shell. I served these with sour cream and salsa. So good!</div>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com1tag:blogger.com,1999:blog-2488648288322606057.post-7530056895670921542010-09-30T14:09:00.000-07:002010-09-30T14:16:42.753-07:00SoNo brownies<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5zV4KOo0Y4N5rCGVFj-N4UyjS3eSFd90ctOxLBtm7B0BJMN1Dv_4tcmwzPMpZ_Kp_x1cjW4GEfqAJ_Koi3hC7G5NfN2Hu4bEsigd4eDeKt2LYLtKOf9NCybMNDwHGlX1SQArbDLYW8SI/s1600/sonobrownies.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 192px; DISPLAY: block; HEIGHT: 128px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5522818372749983570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5zV4KOo0Y4N5rCGVFj-N4UyjS3eSFd90ctOxLBtm7B0BJMN1Dv_4tcmwzPMpZ_Kp_x1cjW4GEfqAJ_Koi3hC7G5NfN2Hu4bEsigd4eDeKt2LYLtKOf9NCybMNDwHGlX1SQArbDLYW8SI/s400/sonobrownies.bmp" /></a><br /><div align="center">I recently checked out "The SoNo baking company" cookbook from the library. It's an amazing cookbook! I decided to try out their brownies. I have to admit that brownies are one of the few things that I prefer out of the box...but these brownies beat out the boxed mix anyday.</div><br />1/2 c. flour<br />1/2 c. unsweetened cocoa<br />1/2 tsp. salt<br />1/4 tsp. baking powder<br />pinch of soda<br />1/2 c. butter<br />1 c. sugar<br />1 Tbsp. light corn syrup<br />2 large eggs, room temp<br />1 Tbsp pure vanilla<br />1 c. semi-sweet choc. chips<br /><br />Preheat oven to 350. Spray 8" dish with cooking spray. (or if you're like me, you double the recipe and spray a 9x13"!) Whish flour with cocoa, salt, baking powder and soda. Set aside. In saucepan, melt butter. Remove from heat. Add sugar and corn syrup and whisk. Whisk in eggs one at a time, add vanilla. Add dry ingredients. Fold in chocolate chips. Bake for 30min. Delish!<br /></div>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-70735737684747038022010-05-04T20:33:00.000-07:002010-05-04T20:37:49.097-07:00Beach Street Lemon Chicken LinguineI found this recipe on some random blog I stalk, so I decided to make it tonight. It is bona fide DELISH--even the kids liked it.<br /><br />Ingredients:<br />1 lb. linguine<br />2 tablespoons olive oil<br />Zest from one lemon<br />Juice from one lemon<br />3 green onions, chopped (white and green parts)<br />¼ cup chopped fresh parsley<br />Salt and freshly ground pepper<br />1/2 cup grated Parmesan cheese<br /><br />Marinade:<br />½ cup olive oil<br />2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)<br />1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)<br />Juice of one lemon<br />2 tablespoons minced fresh parsley<br />2 tablespoons brown sugar<br />2 tablespoons soy sauce<br />2 chicken breasts, sliced<br /><br />Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.<br /><br />When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.<br /><br />Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.<br /><br />While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.Juliahttp://www.blogger.com/profile/17217213987662511925noreply@blogger.com2tag:blogger.com,1999:blog-2488648288322606057.post-41052581086022654652010-04-16T15:33:00.001-07:002010-04-16T15:36:42.674-07:00Bunny Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnafX8ItUXjKZ12dS2J4-l2O5KyRFpUCHpcEfPE1VnZ5vMM31GmJ1lHknv9Yn0AG1FUSUr0nxmTTiHwS_XPUTIi7Y4nq0Zr6nMPG6PD7qq9tF-4h-cq1YnRfU-D-A1z4w_ky0c0hbkX3g/s1600/bunnybread,4-2010.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnafX8ItUXjKZ12dS2J4-l2O5KyRFpUCHpcEfPE1VnZ5vMM31GmJ1lHknv9Yn0AG1FUSUr0nxmTTiHwS_XPUTIi7Y4nq0Zr6nMPG6PD7qq9tF-4h-cq1YnRfU-D-A1z4w_ky0c0hbkX3g/s400/bunnybread,4-2010.JPG" alt="" id="BLOGGER_PHOTO_ID_5460867600641674866" border="0" /></a><h2><span style="font-weight: normal;font-size:100%;" >I adapted my recipe from the <a href="http://www.tasteofhome.com/Recipes/Easter-Bunny-Bread">Taste of Home</a> magazine.</span><br /></h2><h2>Ingredients</h2> <ul class="ingredients"><li class="ingredient">2 loaves (1 pound <i>each</i>) frozen bread dough, thawed <span style="font-style: italic;"> (I made homemade bread dough and then just used these instructions to form the bunny.)</span><br /></li><li class="ingredient">2 raisins</li><li class="ingredient">2 sliced almonds</li><li class="ingredient">1 egg, lightly beaten</li></ul> <h2>Directions</h2> <ul class="directions"><li>Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers. </li><li> Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body. </li><li> Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth. </li><li> Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool. </li><li><b>Yield: </b>1 loaf.</li></ul>Ditto Familyhttp://www.blogger.com/profile/03879445298804486639noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-73464019998295228802010-04-05T18:22:00.000-07:002010-04-05T18:29:18.285-07:00<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bkRExCDJOlcqiQEEdA7Lbuj5_P7JS7J5Jn5FsVQl7gJ1W91fWApQyWpmqYx3kisfdq5o3ukgeKHZvxcP-8HBEvS1T2BoU-zc8UcES5ywCsi3T029B3_aA8MP4mer-eqoL96F7JYHrfKV/s1600/strawberry-spinach-salad.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 225px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456829079496132370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bkRExCDJOlcqiQEEdA7Lbuj5_P7JS7J5Jn5FsVQl7gJ1W91fWApQyWpmqYx3kisfdq5o3ukgeKHZvxcP-8HBEvS1T2BoU-zc8UcES5ywCsi3T029B3_aA8MP4mer-eqoL96F7JYHrfKV/s400/strawberry-spinach-salad.jpg" /></a><br /><br />Once you taste this salad, it will be a favorite! It's so easy and so yummy. I got this recipe from my sister and seriously, how can you go wrong with strawberries and chocolate?? You could probably save time and use a store-bought poppyseed dressing, I haven't tried it...but you could? My motto with this salad is "don't mess with a good thing"..<br /><br />1 bag baby spinach<br />1 pint strawberries, sliced<br />heath bits*<br /><br />Dressing:<br />1 c. mayonnaise<br />1/2 c. milk<br />1/4 c. vinegar<br />2/3 c. sugar<br />2 tbsp poppy seeds<br /><br />Mix dressing ingredients together and toss with spinach, strawberries and heath bits.<br />Not every store has heath bits, so if you can't find them just crush up a skor bar or a heath bar. </div>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-59460636552455722712010-02-09T13:42:00.000-08:002010-02-09T13:49:16.900-08:00Lemon white chocolate chip cookies<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeURE2VmjVe-ekcQ_5CdKgBdG19cTq2IP7VExDgv0bTqZl-UZpHNXOrmtZKlPSubrXjd918YIid8i83f3IzlgP_nMqMIutA9kz7k2qCEgwxOyD5LuOzhX3v8a9ARgJBTLwdUuPPwLva0o/s1600-h/cookies.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 101px; DISPLAY: block; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5436363914540459298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeURE2VmjVe-ekcQ_5CdKgBdG19cTq2IP7VExDgv0bTqZl-UZpHNXOrmtZKlPSubrXjd918YIid8i83f3IzlgP_nMqMIutA9kz7k2qCEgwxOyD5LuOzhX3v8a9ARgJBTLwdUuPPwLva0o/s400/cookies.jpg" /></a><br /><div align="center">I was looking through my cookbook last night, trying to come up with a dessert for our Valentine's Day dinner. I came across this cookie recipe, I did post this on my blog a few years ago, but here it is again. It's one of my favorites:</div><br /><br /><br />1 c. margarine, or butter<br />2/3 c. brown sugar<br />1/2c. granulated sugar<br />1 egg<br />2 tsp. lemon extract<br />2 1/4c. flour<br />3/4 tsp. baking soda<br />1 tsp. lemon zest (I like them really lemony,<br />so I usually add more)<br />1/2 tsp salt<br />1 pkg. white chocolate chips<br /><br /><br />You know the routine, Mix wet ingredients in a bowl, and dry ingredients in a separate bowl, then combine. Or if you are like me toss it all in one bowl and stir together. Bake 8-10 minutes in 350 degree oven. Yummy!<br /><br /><br /></div>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com1tag:blogger.com,1999:blog-2488648288322606057.post-84525108808244772252010-02-09T13:33:00.001-08:002010-03-02T12:44:40.713-08:00Chicken and Roasted Pepper TostadasThis recipe again comes from one of my favorite blogs <br />www.fortheloveofcooking-recipes.blogspot.com<br />I made this recipe last week and it was delicious. It was actually the first time that I had roasted peppers and i'm not sure why I waited so long, they were yummy! The sour cream sauce is a must! <br /><br />Chicken and Dressing:<br />1-2 red bell peppers, cored, seeded and flattened<br />1-2 yellow bell peppers, cored, seeded and flattened<br />1 pasilla pepper, cored, seeded and flattened<br />2 c. leftover roasted chicken meat, shredded<br />1/4 sweet yellow onion chopped finely<br />1-2 tsp olive oil<br />1/2 tsp cumin<br />1 clove of garlic, minced<br />juice of 1 lime<br />salt/pepper<br /><br />Position oven rack close to broiler and heat the broiler. Cover a baking sheet with tin foil. Put the cored, seeded and flattened peppers skin side up on a baking sheet: broil until blackened. Transfer to a small bowl, cover with plastic wrap and let cool 10 minutes. Once peppers are cool enough to handle, carefully remove skin (It should peep right off) Chop peppers into small pieces. Reduce oven temp. to 400. In a small bowl, combine the olive oil, cumin, garlic, lime, salt and pepper. Mix and set aside. (In the regular recipe she just combines the meat/peppers and onion in a bowl) I put chicken, onions and peppers in a frying pan and cooked until onions were soft and everything was warm. Remove from heat and toss with dressing. The recipe is for tostadas, but I found it easier to eat like a taco. Use costco's tortillas for best results :) Top with sour cream sauce.<br /><br />Sour cream sauce:<br />1 c. sour cream<br />1 tbsp sweet yellow onion, finely chopped<br />2 Tbsp fresh cilantro, finely chopped<br />juice of one lime<br />1 clove garlic, minced<br />salt/pepper<br />Combine all together in a bowl...The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-35383013976161204772010-02-03T13:59:00.000-08:002010-02-03T14:03:59.337-08:00Simple Crusty BreadThis is my first Domestic Diva post, but this recipe is fabulous--so fast, easy and non-fussy. The friend who sent it to me said it would change my life...and it has! I've copied the recipe into the blog pretty much as she sent it to me (hence all the random commentary).<br /><br />Simple Crusty Bread<br /><br />3 c. warm water<br />1 1/2 T yeast<br />1 1/2 T kosher salt or 1 T iodized<br />6 1/2 c. flour or 6 cup whole wheat<br /><br />Mix yeast, salt and water in large bowl. (Like popcorn size bowl.) Stir in flour, mixing until no dry patches remain. Dough will be very loose and sticky. Cover and let rise 2-5 hours.<br /><br />Dust a pan or cookie sheet with cornmeal, maybe 1/3 cup. Sprinkle dough with flour and pull off grapefruit size pieces of dough. Turn into a ball using additional flour on your hands as needed to shape 4-6 loaves. (Remember this dough is ultra sticky so I justify the oddly shaped loaves as being rustic and artisan.) Let rest on pan for 40 minutes.<br /><br />Heat oven to 450 degrees and place an empty pan such as an old muffin tin or bread pan on the bottom rack while heating. Dust loaves with flour and slash tops with a knife three times or if you are up to it in beautiful ornate patterns. Pour one cup of water in empty pan in oven and place loaves in oven. Quickly close oven door to prevent escaping steam. Bake for 30 minutes. (I know, seems like a long time at that high of heat but don't scrimp on time or you'll loose all the yummy crusty goodness! And don't peek by opening the oven door either. Tempting, but you'll loose the steam. Must. Keep. Steam.)<br /><br />You can also keep the dough covered in the fridge for up to 2 weeks. Let rest on cornmeal for an extra hour before baking.Juliahttp://www.blogger.com/profile/17217213987662511925noreply@blogger.com2tag:blogger.com,1999:blog-2488648288322606057.post-4202017088790268732010-01-27T14:36:00.001-08:002010-01-27T14:37:54.266-08:00Braided Hot SandwichesI should definitely come up with a more creative name for this most delicious meal. Several years ago a woman from church shared a variation of this recipe with me and it has been a family favorite ever since. Basically it is a hot meat and cheese sandwich with anything extra you decide to throw in.<br /><br />This past week I whipped up six of these (we were sharing four with another family) in not much time at all.<br /><br /><span style="font-weight: bold;">Braided Hot Sandwich</span><br /><br />First:<br /><br />Make your bread dough (a real simple recipe is just perfect).<br /><br />2 cups hot water<br />1 Tab. yeast<br />2. Tab. sugar<br />1 tsp. salt<br />4 cups flour<br />optional: 2 Tab. spices (I used this yummy mix from <span class="blsp-spelling-error" id="SPELLING_ERROR_0">TJ</span> Max called Parmesan Garlic Bread Dipping Blend)<br /><br />Let rise about an hour (or stick it in your warmed oven if you are short in time until the dough rises to double).<br /><br />Then:<br /><br />Divide dough up. The dough recipe above will make three Hot Sandwiches.<br />Roll the dough out so it is a nice rectangle (maybe like 10" X 16")<br />Next use your pizza cutter or knife and make 1 1/2" slices all down the side of the dough (see below)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVZdXWKsXTrxxY3cxRl-QvMGYq65rXAZG1PtdG8FsUfEmoYmh29puEjTFVbRB2nvJE7BjQg6G_hU7zIa_yovnAqsd_VHV-11NLq7_m1qTd3PoEw99vgQb7c39Man-NwURY5FGLLHEpDg/s1600-h/DSC_9879.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVZdXWKsXTrxxY3cxRl-QvMGYq65rXAZG1PtdG8FsUfEmoYmh29puEjTFVbRB2nvJE7BjQg6G_hU7zIa_yovnAqsd_VHV-11NLq7_m1qTd3PoEw99vgQb7c39Man-NwURY5FGLLHEpDg/s320/DSC_9879.JPG" alt="" id="BLOGGER_PHOTO_ID_5431548213349430018" border="0" /></a>Then put all your fillings in the inside. This is where you can great creative.<br />Here are some ideas that I have tried:<br /><br />--mustard, ham, cheese<br />--pesto (mixed with ranch), turkey, cheese<br />--marinara, ham, peperoni, cheese<br />--meat, cheese<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0D8FpIZMmIR9aIdTJDudywuKbp_eObtY2yOm7buj-5wIWKwYsEsvR3IPPZSe4Y8PemL2x2WPkU4cArXhh2dDUDxtf09bOz7_O8h0GqYYJXCOXwzayTs-GTDQUd7fB-V1XN0CEMwBbcU/s1600-h/DSC_9880.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0D8FpIZMmIR9aIdTJDudywuKbp_eObtY2yOm7buj-5wIWKwYsEsvR3IPPZSe4Y8PemL2x2WPkU4cArXhh2dDUDxtf09bOz7_O8h0GqYYJXCOXwzayTs-GTDQUd7fB-V1XN0CEMwBbcU/s320/DSC_9880.JPG" alt="" id="BLOGGER_PHOTO_ID_5431548220257307490" border="0" /></a>Then you braid the dough. First you fold down the top of the rectangle a bit and then just start "braiding" the dough. Really it is a fake braid because you are just crisscrossing your dough strips.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BQm3tD0sV0RNZ823Q1ND0DIzT10-wQ-x07llO3rVTXhq6IXlVIBbZsSa6vC4VbU1kb5dQ2TPklaXOHNrE0WHZyVsaKC1qVpjhbop9jC2MGeXt1caYZlRCGRx-wkhdM_Dd8kPPH2mC9s/s1600-h/DSC_9881.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BQm3tD0sV0RNZ823Q1ND0DIzT10-wQ-x07llO3rVTXhq6IXlVIBbZsSa6vC4VbU1kb5dQ2TPklaXOHNrE0WHZyVsaKC1qVpjhbop9jC2MGeXt1caYZlRCGRx-wkhdM_Dd8kPPH2mC9s/s320/DSC_9881.JPG" alt="" id="BLOGGER_PHOTO_ID_5431548229205304514" border="0" /></a>Gently lift of the braided sandwich and lay it on your greased and cornmeal dusted pan. Don't forget this next step...take one egg YOKE blended with 1 T. of water and brush the tops of all the sandwiches. One egg yoke was enough for all six of my sandwiches.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYySyaSAOjqj8GUVdNFQ30Sxi8oO5yeMdX0yx1bq8LR5J555PhoO9VUFp2HYNvurY20GCXbPFkhGJTDBnPPZIWeMgoe7RfJ87JNURxfeaQlUSAdea2Msyqb-x5WZc0MifUDc3CUTQ1GI/s1600-h/DSC_9885.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYySyaSAOjqj8GUVdNFQ30Sxi8oO5yeMdX0yx1bq8LR5J555PhoO9VUFp2HYNvurY20GCXbPFkhGJTDBnPPZIWeMgoe7RfJ87JNURxfeaQlUSAdea2Msyqb-x5WZc0MifUDc3CUTQ1GI/s320/DSC_9885.JPG" alt="" id="BLOGGER_PHOTO_ID_5431548236913199602" border="0" /></a>Let rise for a bit (maybe a 1/2 hour or stick in the fridge if you are not wanting to cook them for a couple of hours). Then Bake at 350 degrees until golden brown (probably 15-20 minutes).<br /><br />They are delicious and look very pretty. If you are a veggie lover you could throw in some sliced olives, red peppers, artichoke hearts, or any other nasty veggie you can think of (just kidding...just I really am just a meat and cheese girl).<br /><br />Serve with homemade french fries or chips and a tasty salad. Super yummy!Ditto Familyhttp://www.blogger.com/profile/03879445298804486639noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-18847614297949019822010-01-14T15:26:00.000-08:002010-01-25T15:30:43.335-08:00<div align="center"><strong><span style="font-size:180%;color:#ff6600;"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">GOOOOOOD</span> Granola!!</span></strong></div><div align="center">(and good for you too I guess...)<br /></div><div align="center"><a href="http://i564.photobucket.com/albums/ss84/annieditto/Domestic%20Ditto%20Divas/DSC_0075.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 1023px; DISPLAY: block; HEIGHT: 680px; CURSOR: hand" border="0" alt="" src="http://i564.photobucket.com/albums/ss84/annieditto/Domestic%20Ditto%20Divas/DSC_0075.jpg" /></a> Our Enrichment last night was on healthy living (blah blah blah) BUT, I did decide that maybe we should eat less fruit loops and more healthy cereals for breakfast, so I m<span id="SPELLING_ERROR_1" class="blsp-spelling-error">ade</span> granola- so yummy! I love it! and you really can't screw it up is the best part...any nuts, dried fruit, seeds, etc make it great! But here's a base recipe to get you started-</div><div align="center"><br /><a href="http://i564.photobucket.com/albums/ss84/annieditto/Domestic%20Ditto%20Divas/DSC_0076.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 1023px; DISPLAY: block; HEIGHT: 680px; CURSOR: hand" border="0" alt="" src="http://i564.photobucket.com/albums/ss84/annieditto/Domestic%20Ditto%20Divas/DSC_0076.jpg" /></a>8 cups rolled oats<br />1 1/2 cups wheat germ<br />1 1/2 cups wheat bran or oat bran<br />1 cup sunflower seeds<br />3 cups varied nuts (almond slices, <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">cashews</span>, pecans, walnuts, peanuts)<br />1 cup <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">coconut</span><br />MIX ALL TOGETHER IN A BIG BOWL<br /><br />1 1/2 teaspoon salt<br />1/2 cup brown sugar<br />1/2 cup maple syrup<br />1/2 cup honey<br />1 cup veg. oil<br />1 TBS cinnamon<br />1 TBS vanilla<br />BRING TO BOIL IN SAUCE PAN OVER LOW HEAT<br /><br />Pour sugar mixture over oat mixture and stir until evenly coated. Dump granola onto 2 foil-lined cookie sheets and bake at 325 degrees for 20-30 minutes...(longer if you like it even crunchier) It won't be hard or crunchy when it first comes out of the oven, but as it cools it will be! When cooled, mix in 2-3 cups dried fruit (raisins, <span id="SPELLING_ERROR_4" class="blsp-spelling-error">craisins</span>, cut-up apricots, extra <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">coconut</span>, anything!)<br />Store in air tight container. </div>Annie Dittohttp://www.blogger.com/profile/07595788971374870541noreply@blogger.com1tag:blogger.com,1999:blog-2488648288322606057.post-61604665514192627282010-01-13T14:25:00.000-08:002010-01-13T14:32:57.804-08:00Bean and Bacon Soup<div align="center">I wish I was one of those cooks that "created" her own dishes. I'm not. Instead I peruse cooking blogs, magazines and cookbooks and I post my favorites. This one comes from one of my favorite cooking blogs. (<a href="http://www.fortheloveofcooking.blogspot.com/">www.fortheloveofcooking.blogspot.com</a>) I made a few slight changes to it, but otherwise it's all hers. I decided to make this, because one of my favorite lunches in high school was a can of campbells Bean and Bacon soup with crushed ritz. This recipes brought me back to those days. It was delicious.</div><div align="center"> </div><div align="center">4 strips bacon (I used two and it was plenty)</div><div align="center">2 large carrots, chopped</div><div align="center">2 stalks celery, chopped</div><div align="center">1 small onion, chopped</div><div align="center">4 cloves garlic, minced</div><div align="center">1 bay leaf (I used two)</div><div align="center">3 cans white beans, drained</div><div align="center">4 cups chicken broth</div><div align="center">2 Tbsp fresh parsley ( I left this out)</div><div align="center"> </div><div align="center">In a pot fry the bacon until crisp, remove and drain on paper towels. Let cool and chop.</div><div align="center">Over medium heat, saute carrots, onion and celery in bacon drippings. Saute aroudn 5-7 minutes then add garlic and stir for an additional 60 seconds. Season with salt and pepper.</div><div align="center">Add two cans of beans, bay leaf and broth. Bring to a boil, cover, and reduce heat to low. Let simmer 15-20 minutes or until celery and carrots are soft. Uncover and remove bay leaves. Using a potato masher (or my NEW immersion blender I got for Christmas!) partially mash bean mixture until it thickens slightly. Stir in last can of beans, parsley and bacon. Yum!</div>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-66660368367321448312010-01-11T22:16:00.000-08:002010-01-11T22:40:15.241-08:00Secret ingredient<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0KUnZCct6K0T_CZ9YVXqYkg1H_YCcLpCwE4tqeiztx_2zYpS10TUGnu8Nldj6qGxgEaPqQ6Q11DTraVeOxY9InFDOWgWeu13suJm5-1S-dofpiMM6LaTH7ZH_NdOcX6M_tHA7bmzi8Zm/s1600-h/new+years+003+(Small).jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425739458834964994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0KUnZCct6K0T_CZ9YVXqYkg1H_YCcLpCwE4tqeiztx_2zYpS10TUGnu8Nldj6qGxgEaPqQ6Q11DTraVeOxY9InFDOWgWeu13suJm5-1S-dofpiMM6LaTH7ZH_NdOcX6M_tHA7bmzi8Zm/s320/new+years+003+(Small).jpg" /></a><br /><div>I've learned from my superb cooking skills (actually I should say eating skills), that cream cheese is always the "secret ingredient" to a yummy meal. When Delina gave my mom this recipe for Butternut Squash Soup, I was excited to find that indeed, cream cheese was in the soup. SO! I decided to try it out!<br />I began my cooking career 3 days ago with a sandwich thing with mushroom gravy. I kinda wanted to impress my boyfriend- and I hope it worked! The butternut squash on the other hand, was just for me to eat. Have you ever tried to cut squash? Ok, it's NOT easy- I had like 4 different knives going and was yelling and the stupid things and there were squash pieces flying everywhere! Later I learned that I should have actually peeled it with a potato peeler first. Maybe they should make squash-peelers, THEN I would have known. All in all it turned out lovely! The only thing was my cream cheese had those little lumps goin on - and I thinkg that was b/c my cream cheese wasn't room temp. BUT of course I didn't know that it should have been, until AFTER I was done. ok seriously, when I use recipe, EVER LITTLE DETAIL needs to be addressed. Here's the recipe and a pict-<br />oops! just found another piece of squash on the ground...................<br />Butternut Squash Soup<br /><br />6 tablespoons chopped onion<br />4 tablespoons butter<br />6 cups peeled and cubed butternut squash<br />3 cups water<br />4 cubes chicken bouillon<br />1/2 t. dried marjoram<br />1/4 t. ground black pepper<br />1/8 t. ground cayenne pepper<br />1 (8 oz) package cream cheese<br /><br />In a large saucepan, saute onions in butter until tener. Add squash, water, bouillon, marjoram, black pepper. Bring to boil; cook 20 min, or until squash is tender. Puree cooked squash mixture in a blender of food processor in batches until smooth. Blend in cream cheese. Return to saucepan, and heat through. Do not allow to boil.<br />Cayenne pepper is optional, and the leftovers are great!</div>Blayrehttp://www.blogger.com/profile/12102129368783595004noreply@blogger.com1tag:blogger.com,1999:blog-2488648288322606057.post-70107320176563368902010-01-05T15:20:00.000-08:002010-01-05T15:30:19.908-08:00Creamy Chicken and wild rice Soup<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CEobngL2Vi2Ru93C_9kglln1ZCPgPIzkqxIIHQdeQLIlz84EqGLmnAdp8tWIfr3v7tguNYzTmgAkWmX4qX-at6iUxL9q7pj4FmFtEFVJ0UA7yU1ihkbLJovEfbjKKCk7sJdJIXPxgoPV/s1600-h/wild+rice+soup.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 250px; DISPLAY: block; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5423401843187167106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CEobngL2Vi2Ru93C_9kglln1ZCPgPIzkqxIIHQdeQLIlz84EqGLmnAdp8tWIfr3v7tguNYzTmgAkWmX4qX-at6iUxL9q7pj4FmFtEFVJ0UA7yU1ihkbLJovEfbjKKCk7sJdJIXPxgoPV/s400/wild+rice+soup.jpg" /></a><br /><div align="center">This is one of our favorite soups. It's not the healthiest soup, but definately a comfort food, and delicious! I found this on Allrecipes.</div><br /><br />4 c. Chicken broth<br />2 c. water<br />2 cooked and diced chicken breasts<br />1 4.5 oz quick cooking long grain and wild<br />rice with seasoning packet.(like uncle ben's)<br />3/4 c. flour<br />1/2 c. butter<br />2. cups heavy cream<br /><br /><br />In a large pot combine broth, water and chicken. Bring to a boil and stir in rice, reserving seasoning packet. In a separate bowl melt butter, stir in contents of seasoning packet, stir until bubbly. Reduce heat and stir in flour to make a roux. Whisk in cream a little at a time, until smooth. Cook until thickened. Stir cream mixture into broth and rice. Stir until combined. These are the directions from the website...I don't like to dirty too many bowls, so I make it all in one pot and it turns out great.<br /></div>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com1tag:blogger.com,1999:blog-2488648288322606057.post-78977693207300616502009-11-24T11:15:00.000-08:002009-11-24T11:29:59.900-08:00Pumpkin pudding & homemade gingersnaps<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnJINj6F6u59JH4hV_h9e5NmWLBFi-jCu_tuWP2o_v9PkbOZihPSStVZvTDOUCOEdV793rDkb0euGoYkBG5QUOFsncwcEqLj7lZ_gYFGR-JS-mhyphenhyphenkm9gN2CpeV45OCSx9U_cHPtnsi98M/s1600/Gingersnap3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 301px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5407753804427034626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnJINj6F6u59JH4hV_h9e5NmWLBFi-jCu_tuWP2o_v9PkbOZihPSStVZvTDOUCOEdV793rDkb0euGoYkBG5QUOFsncwcEqLj7lZ_gYFGR-JS-mhyphenhyphenkm9gN2CpeV45OCSx9U_cHPtnsi98M/s400/Gingersnap3.jpg" /></a><br /><div align="center">My friend Jennifer introduced me to this Rachel Ray pumpkin pudding. The pudding has a mousse-like c0nsistency. I love to make homemade gingersnaps and dip them in the pudding. I would have this over pumpkin pie anyday. This is one of my top five desserts!</div>1 14oz. can sweetened condensed milk<br />1 15 oz can pumpkin puree<br />1 tsp cinnamon<br />1 tsp allspice<br />1 tsp ginger<br />1 tsp ground cloves<br />1 5.1 oz pkg instant vanilla pudding<br />3 c. heavy cream<br /><br />In a mixing bowl combine sweetened condensed milk, pumpkin, spices, pudding and a splash of water (about 1/4 c.) Mix everything together until smooth, about 2 minutes. In a separate bowl whip cream until stiff peaks form, gently fold into pudding mixture. Chill<br /><br />Gingersnaps:I love gingersnaps...unfortunately my kids aren't big fans, so we make them once a year at Christmas. We love to dip half of the cookie in white chocolate, of course our other favorite way to eat these yummy cookies is to dip them in the pumpkin pudding. This recipe makes a lot!<br />2 c. margarine or butter<br />3c. sugar<br />3/4 c. molasses<br />3 eggs<br />cream: then add<br />6 c. flour<br />6 tsp baking soda<br />3/4 tsp. salt<br />1 tsp. ginger<br />3 tsp. cinnamon<br />1 tsp. cloves<br /><br />Mix well, roll into balls and roll in granulated white sugar . Bake at 350 for 7-10 minutes. </div>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com0tag:blogger.com,1999:blog-2488648288322606057.post-44774951477741269022009-11-09T11:47:00.000-08:002009-11-09T11:53:34.317-08:00Kris' corn chowder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JLHmXzPbjFgf1tUBU_G15o6QpLVydpnkWqF1hcL-xAiYNYdjAZZhK3uV-V3CUAxuL6W9iRA5yb8ipYHPai_adlIXMWbFxRFn9SvEYQV0FdFtfNekIaYqsO0oCH7gnLlW6lSkR69BVaKK/s1600-h/corn+chowder.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402194357494859858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JLHmXzPbjFgf1tUBU_G15o6QpLVydpnkWqF1hcL-xAiYNYdjAZZhK3uV-V3CUAxuL6W9iRA5yb8ipYHPai_adlIXMWbFxRFn9SvEYQV0FdFtfNekIaYqsO0oCH7gnLlW6lSkR69BVaKK/s400/corn+chowder.jpg" /></a><br /><div align="center">This recipe came from my friend Kris, who is a fabulous cook. I am a huge soup fan and am always looking for new recipes. This is a perfect soup for those cold rainy Oregon days! (Or cold rainy days anywhere!)<br /><br />6 slices bacon<br />1 onion<br />1 large green pepper<br />2-3 tbsp flour<br />3 1/2 c. chicken broth<br />1 c. dry white wine or sherry<br />3 c. corn<br />1 large potato, cubed or grated<br />1 c. heavy cream or half-n-half<br /><br />Fry bacon, remove from pan then add onion and pepper to the bacon fat and saute. Transfer to a large stock pot and sprinkly with flour. Add wine, reduce by half. Add broth and let thicken. Add potato and corn, cook until potatoes are done. Add bacon back in...add cream. Stir and enjoy.</div>The Ditto clanhttp://www.blogger.com/profile/08784096516938830434noreply@blogger.com0