tag:blogger.com,1999:blog-43247980042926635852024-03-06T19:33:50.463-08:00 The Lazy Daisy KitchenCooking food. Loving people.Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.comBlogger214125tag:blogger.com,1999:blog-4324798004292663585.post-76699551753797367422018-01-13T06:14:00.001-08:002018-01-13T06:14:22.977-08:00cooking light, cooking right ~ pork tenderloin and collards skillet<div class="separator" style="clear: both; text-align: center;">
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I do not like the word "luck." I haven't for a long time. Like, since I was in high school, long. It was then that I started really noticing how much people lean on "luck" and "coincidence" to describe unexplainable line-ups in life, and I started thinking about what it would be like if I chose to believe such happenings were a God thing. Big or small. From a prime parking place when in a major time crunch, to a most applicable, poignant Bible verse when in the middle of a crisis. </div>
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Beginning to see things from that viewpoint changed me, and it gave me this sense of God's closeness in a more consistent way. I began seeing Him more and more as an active part of my everyday, rather than viewing Him as this big, untouchable being. And, as a believer, I felt much more comfortable with the idea that purpose drove my daily ins and outs versus a big helping of chance. </div>
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Not being superstitious in any way, this still kicked off our new year with a marvelous start! It was a great, tasty spin on the southern tradition to eat greens and peas for prosperity and "good luck." And I ate WAY more of it in one sitting than I should have. <i>Not because of the "luck</i>"<i> part, but because of the "good" part. </i>☺</div>
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Looking at this picture, I don't think "easy" or "quick" would immediately come to mind, but having already given it a try, I am here to say it was both. AND I only got one pan dirty! <div>
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<i>This recipe is so up my alley.</i></div>
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Pork Tenderloin and Collards Skillet</h2>
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<a href="https://sites.google.com/site/thelazydaisykitchen/pork-tenderloin-and-collards-skillet">printable recipe</a></h3>
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4 servings</div>
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<ul>
<li>2 1/2 tbsp unsalted butter, divided</li>
<li>1 lb pork tenderloin, trimmed</li>
<li>3/4 tsp kosher salt, divided</li>
<li>3/4 tsp black pepper, divided</li>
<li>3/4 cup sliced yellow onion</li>
<li>3/4 cup chopped red bell pepper (I used a mix I had in the crisper)</li>
<li>3 garlic cloves, sliced</li>
<li>2 tsp fresh thyme leaves</li>
<li>4 cups thinly sliced stemmed collard greens</li>
<li>1 cup canned unsalted black-eyed peas, rinsed and drained</li>
<li>2 1/2 tbsp apple cider vinegar</li>
</ul>
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1. Heat 1 tbsp butter in a large cast-iron skillet (I actually used my cast iron dutch oven). Sprinkle pork with 1/2 tsp salt and 1/2 tsp pepper. Add pork to pan; cook, turning to brown all sides, until a thermometer inserted in the center registers 145 degrees F, about 15 minutes. Place pork on a cutting board; let stand 10 minutes. </div>
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2. While letting pork rest, melt remaining 1 1/2 tbsp butter in skillet over medium. Add onion, bell pepper, garlic, and thyme; sauté 3 minutes. Move onion mixture to one side of the pan; add collard greens to the other side of pan. Cook 2 minutes. Add peas and vinegar to greens; cook 1 minute. Stir together onion and collard mixtures. Stir in remaining 1/4 tsp salt and remaining 1/4 tsp pepper. Serve with sliced pork.</div>
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Recipe from <a href="http://www.cookinglight.com/">Cooking Light</a>.</div>
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Tips and Tricks</h2>
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<li>For a bit more flavor on the meat, salt and pepper in advance and let sit.</li>
<li>To quickly de-stem and rinse collards, hold by stalk, upside-down, over sink (with a few inches of cold water). Using a sharp knife, place blade at bottom of leaf on one side of stalk, and push knife down towards top of stalk. Most of leaf should come off. If not, tear off any left. Repeat with other side. </li>
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Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com1tag:blogger.com,1999:blog-4324798004292663585.post-85965402741845416662018-01-06T06:38:00.000-08:002018-01-06T06:46:28.108-08:00low-carb eating ~ skinny buffalo chicken strips<div class="separator" style="clear: both; text-align: center;">
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Two words.<br />
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<i>Football. Playoffs. </i><br />
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Our family, and probably the majority of those living in the state of Tennessee, are super-excited and gearing up for the big playoff game this afternoon. It has been a minute since our team has been in this position, and the four of us are looking so forward to hanging with some of our closest friends and cheering them on! If your family is also doing the same, you might find this recipe one to take along!<br />
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I have had the best time cooking lately, trying several new ideas from here and there. Some have kept the carbs low, some have not. <i>All</i> have been wonderful.<br />
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For New Year's Eve, I was craving buffalo sauce over some kind of chicken and went on a hunt for a low-carb version of the infamous appetizer. I was ecstatic with the outcome of this recipe and even more happy with the blue cheese dressing I paired with it. If you are looking for something meaty and full of that tangy, spicy sauce that traditionally douses wings, you will LOVE this! To help it go further, I cut the tenders in half, and this made a really nice platter of true finger-food.<br />
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Stay tuned to the blog for some of the other tested recipes I mentioned earlier. Our New Year's meal was one of my favorites ever, we recently had some unbelievable sourdough bread, and you'll really want to warm up with the tomato-mushroom soup I found! <i>Promise. </i><br />
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Skinny Buffalo Chicken Strips</h2>
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<a href="https://sites.google.com/site/thelazydaisykitchen/https-thelazydaisykitchen-blogspot-com-2018-01-low-carb-eating-skinny-buffalo-chicken-html"><i>printable recipe</i></a></div>
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<li>1 tsp garlic powder</li>
<li>1 tsp paprika</li>
<li>1 tsp chili powder</li>
<li>1/4 tsp black pepper</li>
<li>1/2 tsp kosher salt</li>
<li>1 tbsp oil, divided</li>
<li>approx. 2 lbs chicken tenderloin</li>
<li>1/2 cup Frank's Hot sauce</li>
</ul>
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1. In a small bowl, mix together garlic powder through salt.</div>
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2. Cut tenders in half (optional) and drizzle with 1 tsp oil. Make sure strips are coated.</div>
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3. Coat strips with garlic powder mixture, using hands for best coverage. If time, cover and let "marinate" in fridge for a couple of hours, although this isn't mandatory. It just helps soak up flavor.</div>
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4. Heat remaining oil in a non-stick skillet and brown strips, a few at a time, about 3-4 minutes, turning frequently (if using split tenders, or allowing to brown on one side before turning, if full tenders). </div>
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5. Place tenders in bowl as they finish cooking, and pour hot sauce over all, tossing to cook. <br />
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6. Serve with celery sticks and blue cheese dressing.</div>
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<i>For the dressing</i><br />
<i><a href="https://sites.google.com/site/thelazydaisykitchen/blue-cheese-dressing">printable recipe</a></i></div>
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<ul>
<li>1 cup mayonnaise</li>
<li>1/2 cup blue cheese</li>
<li>1/2 cup half and half</li>
<li>2 tbsp sour cream</li>
<li>1 tbsp fresh lemon juice</li>
<li>1/4 tsp Worcestershire</li>
<li>1/2 tsp Kosher salt</li>
<li>freshly ground pepper to taste</li>
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1. In a medium bowl, whisk together mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire and salt until smooth. </div>
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2. Gently stir in remaining blue cheese and season to taste with pepper.</div>
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3. Store in refrigerator up to three days.</div>
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Buffalo Strips recipe slightly adapted from <a href="https://www.skinnytaste.com/">SkinnyTaste</a>. Dressing from <a href="http://www.foodnetwork.com/">Food Network</a>.</div>
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Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-59030405890432438972017-12-20T04:00:00.000-08:002017-12-20T04:00:30.823-08:00easy make-ahead breakfast casserole<div class="separator" style="clear: both; text-align: center;">
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Every year, beginning in October or so, I start thinking about possible Christmas gifts for my friends. I look through endless cookbooks for cookies, breads, or candies, I Google, I invent ideas, and then I finally land on something. It's a fun process, but I really want the end result to be enjoyed, useful, and - of course - straight from the kitchen. </div>
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This year, I thought about what could be tasty AND helpful, and I came up with the idea of gifting a breakfast casserole. I had in mind several of the recipients who were hosting their in-laws, their college kids, or just their own immediate families, and I thought it might be neat to have a frozen, ready-to-thaw-and-bake breakfast on hand. At least it would be one meal taken care of for them. For a few, I paired the casserole with the <a href="https://thelazydaisykitchen.blogspot.com/2017/12/cinnamon-swirl-bread.html">cinnamon swirl bread</a> from my last post, and for others, I par-baked and froze <a href="https://thelazydaisykitchen.blogspot.com/2014/09/heavenly-cinnamon-rolls-with-caramel.html">these cinnamon rolls</a>. All of them I tied off with a small bag of flavored coffee. </div>
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I have to say this casserole is one of the tastiest I've ever had. The array of vegetables absolutely makes it and the ability to adjust and customize to one's liking is its best feature! For the casseroles I gave away, I did a combination of breads for the bottom layer - sourdough, country white, and whole wheat. For ours here at home, I used <a href="https://grocery.walmart.com/product/54887975">this sandwich bread</a>, which I've been using for the last few months as I watch my carb intake. The bread could easily be left out or replaced with some kind of potato, if desired. To gift, I made the casserole in an aluminum pan through the last step before baking, wrapped in plastic wrap and then foil, and then froze it completely over night. I provided the instructions on how to thaw and bake when I delivered the final product. </div>
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If you are needing an idea for breakfast, brunch, or even a dinner over the next couple of weeks, I think you will find this recipe a winner. You can sub and adjust to your heart's desire... any kind of protein, bread or vegetable, it's your choice! And I love options, don't you? But more than anything, I love great flavor. Bon appetit! </div>
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Easy Make-Ahead Breakfast Casserole</h2>
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makes one 9x13 or two 8x8 pans</h3>
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<a href="https://sites.google.com/site/thelazydaisykitchen/easy-make-ahead-breakfast-casserole">printable recipe</a></div>
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<li>3/4 lb uncooked sausage, casings removed (or meat of choice)</li>
<li>1 tsp dried rosemary (optional)</li>
<li>2 bell peppers, diced ( I used yellow, orange and red)</li>
<li>1/2 medium onion, diced</li>
<li>1 tsp minced garlic</li>
<li>1 cup sliced mushrooms</li>
<li>1 cup fresh spinach</li>
<li>salt and fresh ground pepper</li>
<li>4 slices day-old bread of choice, cubed (you can put in 400 degree oven for a few minutes, if needing it quickly)</li>
<li>10 large eggs</li>
<li>1/2 cup milk (I used whole, but any milk will work)</li>
<li>1/2 cup shredded cheese (again, choose your favorite, but I used pepper jack </li>
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1. Cook sausage (and rosemary, if using) until fully browned.</div>
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2. Once some fat has been rendered from the sausage, pour a couple of tablespoons in a separate pan and cook the onions and peppers until tender, about 7-10 minutes while sausage finishes cooking. </div>
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3. Add in garlic and mushrooms and cook a couple of minutes before adding spinach. Cook briefly until spinach just wilts. </div>
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4. Pour vegetables and sausage into large bowl and thoroughly combine, adding salt and pepper to taste.</div>
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5. Place bread in bottom of pan/s coated with butter. </div>
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6. Beat eggs, milk and 1/4 cup of the cheese until well blended. Pour half of the mixture over the layer of bread.</div>
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7. Layer the sausage/vegetable mixture over the eggs and pour remaining egg mixture over that. </div>
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8. Finish with the remaining cheese and another sprinkling of salt and pepper. </div>
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9. If freezing, wrap in plastic and then foil and place in the freezer for up to three months. When ready to use, thaw in fridge overnight, bring to room temperature and cook at 375 degrees for 40-45 minutes, or until good and browned and center is set.</div>
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10. If using next day, cover casserole and place in fridge several hours, or overnight. Bring to room temperature, and cook at 375 degrees for 40-45 minutes, or until good and browned and center is set.</div>
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11. Cool for 10 minutes, slice and serve.</div>
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Recipe from <a href="https://sallysbakingaddiction.com/">Sally's Baking Addiction</a>. </div>
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Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-66133814715458450322017-12-17T17:02:00.001-08:002017-12-17T20:51:47.322-08:00welcome home ~ christmas version<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "times" , "times new roman" , serif;"><i>Keeping up with the Joneses</i>... <i>What's trending now</i>... Living that life would totally wear me out. I can fully and completely admire what someone else has done with their place, but it's not my motivation for what we "have" to do with ours. Instead, I want to feel warm and at ease in my space, and that may or not look like the <i>Pinterest </i>prize or <i>Insta</i> image of all time. More than likely, it doesn't. And it is so, <i>so</i> hard to accept that for so many of us. <i>Me included.</i> </span><br />
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<span style="font-family: "times" , "times new roman" , serif;">At the end of the day, I want our home to hug us when we walk in, and I - <i>more than anything </i>- want others to feel the same way. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;">A favorite author of mine has within her some marvelous quotes. Shauna Niequist in <i>The Power of the Living Room </i>and <i>Present Over Perfect </i>says,</span><br />
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<span style="background-color: white; font-family: "times" , "times new roman" , serif; font-size: 16px; letter-spacing: -0.2px;"><i>"The heart of hospitality is when people leave your home they should feel better about themselves, not better about you."</i></span></div>
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<span style="background-color: white; letter-spacing: -0.2px;"><span style="font-family: "times" , "times new roman" , serif;">Wow. Now <i>that </i>should be our motivator.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; letter-spacing: -0.2px;">Keeping that in mind, this year, I totally embraced decorating our front porch. I didn't scour the internet for the top hits for decorating (although that can be so fun sometimes!). I just wanted to do something that encouraged a smile or that "hug" for those who walk by. I wanted to make it in such a way that when the front wheels of our car hit the driveway in the evening, I couldn't help but smile. I really wanted to pull together a few things that said nothing more than, <i>"Welcome. </i>You. Are. <i>Home.</i>" </span><span style="background-color: white; letter-spacing: -0.2px;">My favorite place.</span></span></div>
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<span style="background-color: white; letter-spacing: -0.2px;"><span style="font-family: "times" , "times new roman" , serif;">For us, it's a happy sight in the day, and in the evening, it is cozy and slightly illuminated, with a soft spotlight from the yard and a simple strand of white lights around the doorframe. There isn't a single thing up there purchased within the last several years. The garland and wreaths we've had forever. The hall tree we purchased from Big Lots about 15 years ago - it was once cream and I painted it shortly after we moved to this house. The dry sink is one of my favorite finds from a tiny roadside junk store in Southern Indiana about seven or eight years ago. John chopped a bunch of wood from trees we removed a while back, so that's been fun to see the sink full of nature. We got the sled last year from John's home... a really sweet reminder of his childhood. And speaking of childhood, the chalkboard was part of the boys' art easel they had as little ones. Could cry now, thinking about them standing at it as two- and four-year-olds. </span></span></div>
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<span style="background-color: white; letter-spacing: -0.2px;"><span style="font-family: "times" , "times new roman" , serif;">I don't want to see this season move too fast. When I am feeling the desire to decorate, I definitely find I desire it most this time of year. It's just comfy. Wood and greenery have been our favorites since we married, and that's always easy during Winter months. But I also want this season to move a bit slower so <i>we </i>can. In a way, these next few weeks force us to sit more closely, a little longer, even a little quieter. I want to be in others' homes and them in ours. I want to feel welcome and I long to welcome others. So, I encourage all of us: Don't just keep <i>up</i> with the Jones's. In<i>vite </i>the Jones's. And rather than putting all of our energy in being like everyone else, and then posting about it, let's do everything we can to ensure those we <i>do</i> host feel really good about <i>themselves</i> when they leave our homes. In the end, that's bound<i> </i>to swell our own hearts in return, and <i>way</i> more than 1,000 likes ever could.</span></span></div>
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<span style="background-color: white; letter-spacing: -0.2px;"><span style="font-family: "times" , "times new roman" , serif;">Happy Hosting,</span></span></div>
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<span style="background-color: white; letter-spacing: -0.2px;"><span style="font-family: "times" , "times new roman" , serif;"><i>Jen</i> </span></span></div>
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Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-67961618079882282272017-12-14T04:00:00.000-08:002017-12-14T04:00:11.216-08:00cinnamon swirl bread<div class="separator" style="clear: both; text-align: center;">
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One of my favorite activities of the year is our youth group's annual baking party. We have a fantastic and supportive congregation who encourages and contributes so much to our group. A few years ago, we decided to say "Thank you!" through a holiday baking marathon.<br />
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In theory it sounded like a breeze until a pretty good-sized group of teenagers showed up all at once, eager to roll up their sleeves and get cooking. Only then did I realize I really should have had a plan.<br />
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We began measuring, pouring, cracking and whisking all kinds of craziness together to try to bake every family in our congregation a loaf of bread - about 150 total. <i>Several </i>hours (and a bajillion trips up and down the stairs with trays of loaf pans going into the ovens on two different floors) later, we actually had loaves that resembled pumpkin cranberry bread. Honestly, they were pretty good, but let's just say they all had their own "unique" style.<br />
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Over the years we have gotten a little better as we've kept up the tradition, but this year we decided to try a different bread. I had baked <i>Cinnamon Swirl Bread</i> a handful of times and thought it might be a good one to do. The buttermilk makes it incredibly tender, the house smells unbelievable as it bakes, and a little cinnamon-sugar caramelization on top of anything is never a bad thing.<br />
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If you're wanting a good sweet bread to gift to someone this season, I encourage you to try this. The recipe will make one regular-sized loaf or three mini loaves. Enjoy!<br />
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<h2>
Cinnamon Swirl Bread</h2>
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<i>makes one 9x5 loaf or three mini loaves</i></div>
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<ul>
<li>1 cup sugar, divided</li>
<li>1 tbsp cinnamon</li>
<li>2 cups all-purpose flour</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1 egg</li>
<li>1 cup buttermilk</li>
<li>1/4 cup vegetable oil</li>
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1. Preheat oven to 350 degrees, and spray and flour baking pan (or three mini pans, if using). </div>
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2. Mix 1/2 cup sugar and cinnamon together in small bowl. Set aside.</div>
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2. In a medium bowl, whisk together the flour, baking soda, salt and remaining 1/2 cup sugar. </div>
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3. In a separate bowl, mix together egg, buttermilk and vegetable oil. </div>
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4. Add wet ingredients to dry ingredients, mixing just until combined.</div>
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5. Put half of the batter in the pan. Batter is a bit thick, and I have found that an ice cream scoop works well here. With the back of a spoon, spread batter to cover bottom evenly.</div>
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6. Sprinkle enough cinnamon-sugar mixture over the top of the batter to cover it well.</div>
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7. Spread the last of the batter over the cinnamon-sugar layer, smoothing to edges again. Cover with more cinnamon-sugar mixture. Save any cinnamon-sugar mixture left for another use.</div>
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8. Place knife in batter and swirl through the batter twisting and turning as you move through. Again, it's thicker batter, so it will not be ultra-smooth. Use the tip of your knife to "poke" the batter to an even thickness.</div>
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9. If cooking a large loaf, bake for 50-55 minutes. If doing mini loaves, check at 35 minutes, and bake until top is set and toothpick comes out clean.</div>
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Recipe adapted from <i>Taste of Home.</i> </div>
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<br />Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-70799357317235350332017-12-10T05:37:00.000-08:002017-12-10T05:37:18.608-08:00the lazy daisy creates ~ don't throw away that sweater!<div class="separator" style="clear: both; text-align: center;">
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Nearly twenty years ago, I purchased a great wool'ish sweater at a second-hand shop and wore it like crazy. Stretched out, with a couple of tiny holes, it has made its way into a throw-away pile more than once, but I kept pulling it back out thinking there surely would be something I could use it for. The color and feel of it always made me think about our house in the colder months, and its warm, nubby ribbing convinced me to hold onto it.<br />
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Enter the Green's Holiday Decorating Season 2017, and I pulled out these great old, heavy (and kind of large) candle holders I bought about as many years ago as the sweater. I've used them for other things besides candle holders, but this year I wanted to use them for their intended purpose. The only thing is that they're pretty large bases for the size candles I have, and the larger candles I already had in the closet were in glass containers and were red. They looked OK on the stands on our mantel as they were, but I really wanted something more neutral and, well, wooly looking. <br />
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<i>Wooly-looking... </i><br />
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Ah! My <i>SWEATER</i>! <br />
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Long story, short, I went digging through my mounds of old material scraps and found the sweater I had held onto for just a time as this. I carefully cut the ribbing off the wrists and slipped them over the glass candle containers. It was just what I had wanted in no time, flat! <br />
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I am super-excited to come up with a way to use the ribbing around the waist. I could definitely see it fitting cozily around <i>something</i> and "fastening" it with some chunky wooden buttons. My creative wheels are spinning, but in the meantime, I'm enjoying my "new" candles. You never know what twenty years of waiting will bring you!Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-38641535312035279262017-11-11T04:46:00.001-08:002017-11-11T05:12:20.994-08:00paleo pumpkin pie and my chronic pain journey<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #181818; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
<span style="color: #181818; font-family: "times" , "times new roman" , serif;"><span style="background-color: white; font-family: "times" , "times new roman" , serif;">I am looking forward to sharing this new recipe. It's a perfect representation of where my heart is, currently. I am fully focused on the arrival of my favorite holiday, of all things warm and cozy, of flavors cinnamon-y and savory. I am full of anticipation and appreciation, and my gratitude overflows with goodness. Thanksgiving is almost here, folks, and I can't think of a better reason to return to the blog I so dearly love.</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #181818; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
<span style="color: #181818; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">Towards the end of Summer, my chronic back pain returned with a vengeance. I found myself on <i>it </i>more than I was standing up. The pain was obnoxious and nauseating, and the only relief I could get was lying flat. <i>Sometimes. </i>I refused to take a day off, as I was pretty sure this was going to be my new normal. Standing or sitting for any amount of time felt nearly impossible, and riding in a car, let alone trying to get out of one, was all I could bare. Although I knew diet wasn't the only answer, I also knew that lowering my sugar and flour had decreased joint inflammation in the past, and I was desperate. So I committed to significantly lowering my carb intake and began spinal decompression therapy, and other interventions, to hopefully take the edge off of the bulges and degeneration of my discs (L4, L5, S1). </span></span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #181818; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
<span style="color: #181818; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">I am just ecstatic to say that for a little over two weeks I have found relief. I don't know how much of it has been the multiple therapies, exercises, or diet, but I'm not stopping any of them. I don't want to go back to where I was if I can help it, and as a side bonus, I've lost about 12-15 pounds. 😉</span></span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #181818; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
<span style="color: #181818; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">As I began my quest for really great low-carb eating, I ran across a cookbook that has yielded some of the most tasty, filling, satisfying recipes I've tried to date. And although I don't consider myself a dieter (I've always loathed "skinny" versions of any dessert) I was intrigued by the grain-free, low-sugar versions of those found in the book. My curiosity got the absolute best of me, and I couldn't help but try this pumpkin pie. </span></span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #181818; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #181818; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">The verdict? I honestly find this recipe ten times better than any I've had, hands-down. You do not miss the reduced sugar (by HALF), and the spices put it over the top. It's this real, <i>true </i>flavor that absolutely shines. There's nothing fake in it, and John - <i>the lover of all things pumpkin pie</i> - couldn't have been more affirming. It. Is. <b><i>Good</i></b>.</span></span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #181818;"><span style="background-color: white;"><br /></span></span>
<span style="color: #181818;"><span style="background-color: white;">I'm really excited to share some more successful recipes from this newest gem of a cookbook and to continue on this journey I've been on for the last six weeks. I'm so very thankful for health and increased quality of life. Although I know it may not be like this forever, I will take it for the hours, days, or months it's given to me. My body says, "<i>Thank you</i>," and my heart couldn't be more grateful.</span></span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #181818;"><span style="background-color: white;"><br /></span></span></span>
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<h2>
<span style="font-family: "times" , "times new roman" , serif;">Paleo Pumpkin Pie</span></h2>
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makes eight servings</span></h3>
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<a href="https://sites.google.com/site/thelazydaisykitchen/paleo-pumpkin-pie"><span style="font-family: "times" , "times new roman" , serif;">printable recipe</span></a></div>
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<i><span style="font-family: "times" , "times new roman" , serif;">for the crust</span></i></div>
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<ul>
<li><span style="font-family: "times" , "times new roman" , serif;">2 cups almond flour</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 stick butter, melted (or sub coconut oil if avoiding dairy)</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 tsp coconut sugar</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 tsp cinnamon</span></li>
</ul>
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<i><span style="font-family: "times" , "times new roman" , serif;">for the filling</span></i></div>
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<ul>
<li><span style="font-family: "times" , "times new roman" , serif;">3 eggs</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 cup heavy cream, plus 1 cup for whipped topping garnish (or sub coconut cream for true paleo)</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 tsp vanilla</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 15 oz organic pumpkin</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">3/4 cup coconut sugar</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 tbsp maple syrup</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">2 tsp ground cinnamon</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">2 tsp ground ginger</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 tsp allspice</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1/2 tsp ground loves</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">pinch of salt</span></li>
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<i><span style="font-family: "times" , "times new roman" , serif;">for the crust</span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><br /></span></i></div>
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<span style="font-family: "times" , "times new roman" , serif;">1. Preheat oven to 350 degrees.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">2. Combine all ingredients together, mixing well. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">3. Press into a 9-inch pie pan evenly. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">4. Bake for 20 minutes until golden brown,.</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<i><span style="font-family: "times" , "times new roman" , serif;">for the filling </span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><br /></span></i></div>
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<span style="font-family: "times" , "times new roman" , serif;">1. While crust is cooking, lightly beat the eggs in a large bowl. Add in 1 cup of the heavy cream along with the vanilla, pumpkin, coconut sugar, and maple syrup and whisk together.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">2. In a small bowl, mix the cinnamon, ginger, allspice, ground cloves, and pinch of salt. Whisk spice mixture into wet ingredients.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">3. Pour filling into crust, bake for 30-35 minutes. The custard will still be jiggly in the middle, so turn the oven down to 325 degrees and cook for the remaining 15-20 minutes. Place foil around the edges of your pie if you find the crust is getting a little too done.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">4. Top with fresh whipped cream. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Recipe from <i><a href="https://www.amazon.com/Eat-Happy-Gluten-Recipes-Joyful/dp/1941536883/ref=sr_1_1_sspa?ie=UTF8&qid=1510403154&sr=8-1-spons&keywords=eat+happy&psc=1">Eat Happy!</a></i></span></div>
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<span style="color: #181818; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-52803125607867086592017-07-17T05:00:00.000-07:002017-11-11T04:30:33.830-08:00cooking light, cooking right ~ grilled chile-lime flank steak with grilled corn and bell pepper salad<div class="separator" style="clear: both; text-align: center;">
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In the last 22 days, we've only been in our own house three. We have had a whirlwind of a time, with a terrific visit to Indiana, a couple of days in Crossville and the last week at church camp. Although I've loved every minute of our time away, I have really, <i>really </i>missed my kitchen.<br />
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I've been wanting to share these recipes with you for weeks. We cooked this for the first time shortly before we headed out of town, and I fell in love with it! Rather than firing up the stove, it can all be cooked on the grill, keeping the house cool and dirty dishes to a minimum. We grilled some Texas toast to complete the meal, and supper was on the table in no time at all. The best part about it? Flavors were OFF. THE. CHART. There is no doubt this will be back on the menu!<br />
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Call me crazy, but as I type I'm watching the Hallmark Channel and loving every second of their "Christmas in July" lineup. Currently, a sweet family is decorating Christmas cookies in the kitchen of a snow-covered bed and breakfast. <br />
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Eh-hmm... can we say, <i>"Dream come true?"</i><br />
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At any rate, it makes me start thinking about some cookie recipes I've earmarked to try over the next few months. Maybe I'll give them a trial run sooner than later. Who cares if we're having record temps and humidity in Nashville?!? Sweltering heat or not, I know the boys in the house wouldn't mind testing them one bit. 😋<br />
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<h2>
Grilled Chile-Lime Steak with Grilled Corn and Bell Pepper Salad</h2>
<h3>
makes four servings</h3>
<div>
<a href="https://sites.google.com/site/thelazydaisykitchen/grilled-chile-lime-flank-steak-with-grilled-corn-and-bell-pepper-salad">printable recipe</a></div>
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<br /></div>
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<i>for the steak</i></div>
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<ul>
<li>1/2 cup chopped fresh cilantro stems</li>
<li>3 tbsp fresh lime juice</li>
<li>3 tbsp olive oil, divided</li>
<li>3/4 tsp crushed red pepper, divided</li>
<li>1 lb flank or skirt steam, trimmed</li>
<li>Cooking spray</li>
<li>1/2 tsp kosher salt</li>
<li>1/4 cup vertically sliced red onion (we left out)</li>
<li>1/4 cup loosely packed fresh cilantro leaves</li>
<li>1 tbsp sliced garlic</li>
<li>4 lime wedges</li>
</ul>
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<i>for the salad</i></div>
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<ul>
<li>Cooking spray</li>
<li>2 large ears fresh yellow corn, husks removed</li>
<li>1 medium red bell pepper</li>
<li>1 medium yellow bell pepper</li>
<li>1 medium shallot, peeled and halved lengthwise (we used a small Vidalia)</li>
<li>3 tbsp chopped fresh flat-leaf parsley</li>
<li>2 tbsp extra-virgin olive oil</li>
<li>1 tbsp apple cider vinegar</li>
<li>1/4 tsp kosher salt</li>
<li>1/4 tsp freshly ground black pepper</li>
<li>3/4 oz Cojita cheese, crumbled (about 3 tbsp)</li>
</ul>
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<i>for the steak</i></div>
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<i><br /></i></div>
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1. Preheat grill to high (450-550 degrees).</div>
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2. Place cilantro stems, juice, 1 1/2 tbsp oil, and 1/2 tsp crushed pepper in a mini food processor; process until smooth. Place cilantro mixture in a shallow dish; add steak, turning to coat. Let stand 10 minutes.</div>
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3. Coat grill grate with cooking spray. Remove steak from marinade; discard marinade. Sprinkle steak with salt. Add steak to grill; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.</div>
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4. Place steak on a platter; sprinkle with remaining 1/4 tsp crushed pepper, onion (if using), cilantro leaves, and garlic. Drizzle with remaining 1 1/2 tbsp oil. Serve steak with lime wedges.</div>
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<i>for the salad </i></div>
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1. Preheat grill to high (450-550 degrees).</div>
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2. Coat grill grate and corn, bell peppers, and shallot (or Vidalia) with cooking spray. Add vegetables to grill. Cook corn 14 minutes, turning after 7. Cook bell peppers 10 minutes, turning occasionally. Cook shallot/onion 8 minutes, turning after 4 minutes. Remove vegetables from grill; cool 5 minutes.</div>
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3. Cut corn kernels from ears and place in a bowl. Cut bell peppers into 3/4-inch pieces; add to corn. Chop shallot/onion; add to corn mixture. Add parsley, oil, vinegar, salt, and pepper to corn mixture; toss. Sprinkle with cheese.</div>
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Recipe from <i>Cooking Light</i>.</div>
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<br />Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-86537824862462031482017-06-17T07:45:00.000-07:002017-06-17T07:50:51.899-07:00make-ahead blueberry oven french toast<div class="separator" style="clear: both; text-align: center;">
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It has definitely been the season of graduations, weddings, showers, and the like, so I thought this might be the perfect time to share this recipe. It would be a wonderful addition to a brunch! Or, if you like finding a cabin or condo to land for vacay, and need a few great recipes for a crowd, you might want to try this as well. This can be made ahead and refrigerated, so it's a terrific option when you have to host company the next morning. I love the idea of prepping at night, so I can enjoy the guests; this is why I gave this recipe a try to begin with. A couple of weeks before our mission trip, the girls from our team hung out overnight for a movie and some pre-trip bonding. This came in super-handy the next morning!<br />
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As I continue to dream of the B&B one day, I'm definitely tucking this one away. The blueberries and streusel-like topping add so much sweetness, no syrup is necessary. But a dusting of powdered sugar or dollop of whipped cream with a fresh zest of lemon would be a great addition.</div>
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A lot of life has occurred since the last time I posted, including our mission trip. I'm looking forward to sharing a traditional Navajo recipe one of the locals taught us. Until then, here's to brunch and blueberries!</div>
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<h2>
Blueberry Oven French Toast</h2>
<h3>
makes six servings</h3>
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<i><a href="https://sites.google.com/site/thelazydaisykitchen/blueberry-oven-french-toast-1">printable recipe</a></i></div>
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<ul>
<li>1 large loaf Italian French bread, sliced 1 inch thick (stale is better)</li>
<li>6 eggs, beaten</li>
<li>1 1/2 c milk</li>
<li>1 1/2 c half-and-half</li>
<li>1 t vanilla extract</li>
<li>1/2 t lemon extract</li>
<li>1 t cinnamon</li>
<li>1/8 t nutmeg</li>
<li>1 1/2 c blueberries</li>
<li>1/2 c butter (chilled helps)</li>
<li>1/4 c flour</li>
<li>1 c brown sugar</li>
</ul>
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1. In a greased 13x9" pan, arrange enough bread slices in a single layer to cover the bottom of pan; set aside.</div>
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2. In a large bowl, whisk together eggs, milk, half-and-half, extracts and spices; pour over bread. Cover with plastic wrap and refrigerate overnight, or for 8 hours.</div>
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3. When ready to cook, uncover and sprinkle with blueberries.</div>
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4. Cut together butter, flour and brown sugar until crumbly.</div>
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5. Sprinkle mixture over blueberries.</div>
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6. Bake uncovered at 350 for 40 minutes. </div>
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Recipe adapted from Gooseberry Patch, <i>Church Potluck Favorites.</i></div>
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Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-9298009528119669452017-05-13T07:10:00.000-07:002017-05-13T07:10:08.016-07:00slow cooker chicken taco soup - the best yet!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqoXWapqr-RU2LQkb4ZVNdd7qFPzQCh-KFU6mwi9ye_SDELlFgaWwSUExyRjLK43N4PqAg019wCi5yPWdcsgwheV6424Byl6WsRzgRpXl845CW36Wv_KNgjieGtIBUaETzAjhhNKHPIyw/s1600/Easy+Slow+Cooker+Taco+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqoXWapqr-RU2LQkb4ZVNdd7qFPzQCh-KFU6mwi9ye_SDELlFgaWwSUExyRjLK43N4PqAg019wCi5yPWdcsgwheV6424Byl6WsRzgRpXl845CW36Wv_KNgjieGtIBUaETzAjhhNKHPIyw/s640/Easy+Slow+Cooker+Taco+Soup.jpg" width="424" /></a></div>
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Three weeks from today, along with fourteen students and one more teacher, our family will be on our way back from our second annual mission trip to a Navajo reservation in Arizona, <b><span style="font-size: large;">if</span></b><i> "The Lord's willin' and the creeks don't rise," </i>as the Indiana farming folk used to say. I'm really excited for a couple of reasons: A) to see what kinds of ways God will move again this year <b><i>and</i></b> B) I get to cook and cook and cook. Breakfast, lunch and dinner for a total of at least 20 will be served, minus a couple of meals we'll eat during travel days. <br />
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We had a whole-group planning meeting last week, for which I got to warm up my large-group cooking chops. We originally thought a first-of-May activity would allow us a chance to enjoy the patio and grill out, but as you who live in Nashville know, out of the blue, Mother Nature decided to blow in a couple of days of cold rain. I have to admit, when I first saw the forecast I was a little put out. But then I adjusted my mindset and started thinking about it as a great opportunity to search for <i>one more</i> wonderful recipe full of comfort. What was so bad about everyone gathering around our tables (including an extra we had to set up in the living room), enjoying a fire, and something warm to eat? <i>Not a thing</i>, AND it was Cinco de Mayo to boot. So I decided to go on a hunt for some kind of fiesta soup that would be easy, short on prep, and long on satisfaction. After all, nineteen very hungry people - <i>most of them teenage boys - </i>would be in my house just a couple hours after I got off work. Quick and filling were my <i>only</i> options.<br />
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I could not be more enthusiastic to share this recipe with you. There is NO cutting, NO chopping, NO pre-cooking the meat, NOT EVEN<i> </i>draining or rinsing<i> </i>required. (I decided to take my chances on that last one. It was just fine.) AND it all goes in the crockpot. And you know how I love that thing. Seriously. If I were a cheatin' woman, it would be my second husband.<br />
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I'm excited for the fall so I can make some more. I was thrilled with the results, and I absolutely adore how the chicken just gets nestled right down into the mixture of all the other ingredients to cook and soak in all the flavor. It's really a fantastic recipe to add to your collection. <br />
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So, there you go. Come the next wave of cooler days, you can thank me, and I think you'll find that my hunt for quick and filling totally paid off.<br />
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<h2>
Slow Cooker Chicken Taco Soup</h2>
<h3>
makes six servings</h3>
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<a href="https://sites.google.com/site/thelazydaisykitchen/slow-cooker-chicken-taco-soup">printable recipe</a></div>
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<ul>
<li>1 cup mild salsa</li>
<li>1 (15 oz) can black beans</li>
<li>1 (15 oz) can pinto beans</li>
<li>1 (15 oz) can corn</li>
<li>1 (14.5 oz) can fire-roasted diced tomatoes</li>
<li>3-4 tbsp <a href="https://thelazydaisykitchen.blogspot.com/2013/03/spanish-spaghetti-bake.html">homemade taco seasoning</a>, or store-bought </li>
<li>2 cups chicken broth</li>
<li>1 chipotle pepper in adobo sauce, scraped of seeds and chopped fine (optional)</li>
<li>1 lb boneless skinless chicken breasts (I even used FROZEN!)</li>
<li>Suggested toppings: sour cream, scallions, cheese, diced avacado, cilantro and a squeeze of lime!</li>
</ul>
<div>
1. In crock pot, pour in all ingredients, salsa through chipotle pepper, if using, and mix thoroughly.</div>
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2. Push chicken into mixture and set pot to low. Cook for 6-8 hours.</div>
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3. Remove chicken and shred or dice. Return to mixture and serve.<br />
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Recipe adapted from <a href="http://www.kristineskitchenblog.com/">Kristine's Kitchen</a>.</div>
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<br />Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-53876373118790408322017-04-22T12:44:00.000-07:002017-04-22T15:23:06.589-07:00DIY wall storage for fruits and veggies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyuD9zAlGT7dmVJu9QDWakIYTQOq1NQfF3zh7wEm-wEUPsDLAQC2UU73ZPmlYq7FhxhsRvKOAOZrOcwoNdfTUQKUZWahBKy7kcHDHy9BscLs2KtfbLsF4iEhzjeoplTigd1qQIgYVRqw/s1600/Wall+Storage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyuD9zAlGT7dmVJu9QDWakIYTQOq1NQfF3zh7wEm-wEUPsDLAQC2UU73ZPmlYq7FhxhsRvKOAOZrOcwoNdfTUQKUZWahBKy7kcHDHy9BscLs2KtfbLsF4iEhzjeoplTigd1qQIgYVRqw/s640/Wall+Storage.jpg" width="640" /></a></div>
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We have a narrow section of wall that faces into our kitchen seating area, but is completely open to our living space. I have looked at for over two years wondering what in the world I could put there. It didn't seem right for photos, I didn't want to just go buy any ol' wall art to fill it up, and I really, <i>really</i> wanted to find <i>something </i>with some depth and texture while keeping the rustic natural feel of our furniture and color scheme. Meanwhile, I had potatoes, onions, and an assortment of other produce that I kept moving from inside a cabinet, to the steps of the garage, to the counter, never really finding a place for those to land. And then one day I had an idea. Why not combine the two problems and find one solution?!? I explained my idea to John, he looked at me like I had three heads, I gave him my, "Just think about it" spiel, as I held up this and that to mimic the picture in my mind, and then he was sold. <br />
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I have really enjoyed what we've done with an old ladder that belonged to John's dad, three baskets from the bathroom section at Walmart, and twine. After taking apart the ladder, John attached wall hangers <a href="https://www.lowes.com/pd/The-Hillman-Group-4-Pack-D-Ring-Large-Picture-Hangers/3029190">like these</a> to the back of it on the sides of the highest rung. I used a HUGE needle with a large eye to thread my twine and "sewed" through the back of both sides of the baskets and around each rung for what felt like a hundred times to ensure it could hold the weight of the produce. John put a couple of anchors in the wall with heavy duty screws, and the "wall art" was finished. I had space for storage, as well as the depth and texture I was hoping for, and it has been a great conversation piece.<br />
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Some still may look at the finished product - then me - like I have three heads, but we love all things distressed, food-related, and farmers-market-like. It's right up our alley and thanks to the great prices at Walmart, it cost less than $30 to make. I couldn't be happier!Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-40371898253500807102017-04-08T06:45:00.002-07:002017-04-08T06:47:43.803-07:00love your neighbor oatmeal cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Y1CXdQo3F5uwszEBcJ3fjR1HEyLr_qy2sDjcG1ZGj78em7EqorEpaOAG2LRxh7HSft7Y2yeyVZEVLSCAgogeWBF7dGv325lfJHkg3NTLqAF2UH0QFSE7Z5uFbQrfXA26cCi7j0zd9r8/s1600/Oatmeal+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Y1CXdQo3F5uwszEBcJ3fjR1HEyLr_qy2sDjcG1ZGj78em7EqorEpaOAG2LRxh7HSft7Y2yeyVZEVLSCAgogeWBF7dGv325lfJHkg3NTLqAF2UH0QFSE7Z5uFbQrfXA26cCi7j0zd9r8/s640/Oatmeal+Cookies.jpg" width="640" /></a></div>
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One of the things I have enjoyed about living in the style of neighborhood we've now been in for three years, is we actually see - and have to talk to - our neighbors. We're so close in proximity, especially on this cul de sac, that it would be utterly rude to not speak or even make eye contact. I always hear people say they're looking to get further out of town, further away, find more land... I get it. We've said those very words in years past and will probably look to do the very same in years to come. But in this moment in our lives, as I believe fully that God plopped us right down here in the middle of this village for a reason, I'm thankful for the closeness. I wonder so many times about His plans for us in the lives of those who are living just feet away. Are there words or actions we're supposed to share that might impact them? I wish I were more prayerful and dedicated to that question. Hm. Maybe that's a prayer goal I should set.</div>
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Living so closely to one another we can hear their conversations, it it not hard to notice when new folks are moving in. Just a short time ago when that very thing happened, I decided to try a stack of these cookies to take along with us as our family of four went to meet theirs. It wasn't hard. It didn't take a lot of time. But as all food prepared by one and given to another does, it sent a message that we love them. And what I really like about that idea more than anything, is that it showed we did before we even met them. We decided to love, just because. Because they were our neighbor, because they were joining our community, <i>just because</i>. </div>
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At the end of the day, God asks us to love. It's not asked of us only when it's easy. It's not asked of us in response to what they've done first. He just says love. I encourage you to look for a neighbor to love and take a pile of these. You'll love them, and even better, so will they. </div>
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Oatmeal Cookies</h2>
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<i>makes about two dozen</i></h3>
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<i><a href="https://sites.google.com/site/thelazydaisykitchen/oatmeal-cookies">printed recipe</a></i></div>
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<ul>
<li>1/4 cup unsalted butter</li>
<li>1/4 cup vegetable shortening</li>
<li>1/2 cup light brown sugar</li>
<li>1/4 cup white sugar</li>
<li>1 tsp vanilla extract</li>
<li>1 1/2 tsp ground cinnamon</li>
<li>1/8 tsp ground nutmeg</li>
<li>1/2 tsp salt</li>
<li>1 tsp cider or white vinegar</li>
<li>1 large egg</li>
<li>1/2 tsp baking soda</li>
<li>3/4 cup all-purpose flour</li>
<li>1 1/2 cups rolled oats, quick cooking or old-fashioned</li>
<li>1 cup raisins, optional</li>
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1. Preheat oven to 350 degrees. Lightly grease (or use parchment paper) two baking sheets, light-color preferred.</div>
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2. Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth; a few bits of butter may still show.</div>
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3. Beat in egg, again beating until smooth.</div>
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4. Add the baking soda and flour, beating until well incorporated.</div>
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5. Add the oats (and raisins, if using), stirring to combine.</div>
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6. Drop the dough in 1 1/4 inch balls onto baking sheets. I used a cookie scoop. Place 2 inches apart, as they'll spread.</div>
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7. Bake the cookies for 12-14 minutes, reversing pans halfway through (top to bottom, bottom to top).</div>
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8. Remove from oven and let them cool.</div>
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**I'm a HUGE fan of King Arthur Flour's products and site. This recipe comes from them, and you can find all kinds of tips when visiting <a href="http://www.kingarthurflour.com/recipes/oatmeal-cookies-recipe">this link</a>!</div>
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Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-82067201742480189732017-03-25T07:30:00.000-07:002017-03-25T07:30:59.777-07:00SUPER-EASY pulled pork loin over hoe cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUozLsNLAXuF_jt1dHEvmgJlOBUHzUoEEhMhwrKdIH8x5zKheTIny5-x0rolUqt34IAfbgRI23VqhJ5vroMqfZohm8cgZ1WMToD0H23U3wnL0NbTwn_SC9nSzyH0EnQltyQ0qgePmzCg/s1600/Crock+Pot+Pork+Loin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUozLsNLAXuF_jt1dHEvmgJlOBUHzUoEEhMhwrKdIH8x5zKheTIny5-x0rolUqt34IAfbgRI23VqhJ5vroMqfZohm8cgZ1WMToD0H23U3wnL0NbTwn_SC9nSzyH0EnQltyQ0qgePmzCg/s640/Crock+Pot+Pork+Loin.jpg" width="424" /></a></div>
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It has been a really great week of eating. We were gone all last week for Spring Break visiting family in Indiana, and when we take those trips, I always take the stack of magazines I've saved to read. I watch Create TV, of which I have <i>fallen in love</i>, and I surf the internet more than ever. I prepare and plan meals the way I wish I always did, and it makes for such a smooth week when we return. Grilled burgers and romaine, fish tostadas with cilantro lime crema, roasted salmon with lemon butter... Good, good and good.<br />
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I'm in the middle of planning for this coming week and am thinking of using one of the greatest gifts given to working moms - the crockpot. It's a lifesaver and a planner's - or, in my case, a wannabe planner's - dream. If you have a hunk of meat and any spices at all, you can usually pull <i>something </i>together and make it great.<br />
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Enter this recipe. <br />
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Once upon a time, there was a pork loin roast hanging out in my freezer, and the rest is history. It comes out tender, juicy, wonderfully good, and you can use the results for just about anything. As you can see here, I just added some more BBQ sauce and spooned over Paula Deen's Hoe Cakes. Southern goodness. Almost zero work. <i>Sounds like a plan to me!</i><br />
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Pulled Pork Loin in Crock Pot</h2>
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<i>makes about three pounds of meet</i></h3>
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<i><a href="https://sites.google.com/site/thelazydaisykitchen/pulled-pork-loin-over-hoe-cakes">printable recipe</a></i></div>
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<ul>
<li>3 pound pork loin</li>
<li>8 ounces of BBQ sauce of choice</li>
<li>1 small onion minced (I grated mine - quick and easy to incorporate)</li>
<li>2-3 garlic cloves minced</li>
<li>hot sauce as desired</li>
<li>salt and pepper </li>
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1. If you have time, salt and pepper the pork loin and let sit for at least an hour. If not, just do right before using.</div>
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2. Mix remaining ingredients in a bowl and pour over loin.</div>
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3. Cook on low 6-7 hours. </div>
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* Towards the end, I did give the meat a good stir and left off the lid to cook off some of the liquid, although you don't have to. You can drain. At this point, the meat is not overly BBQ-y. That's what makes this a flexible dish. I did add more sauce, as we were wanting a BBQ meal. And extra sauce is definitely a must for the following hoe cakes to taste their best!</div>
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Paula Deen's Hoe Cakes</h2>
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<i>makes about 15-17 cakes</i></h3>
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<ul>
<li>1 cup self-rising flour</li>
<li>1 cup self-rising cornmeal or mix (Aunt Jemima recommended)</li>
<li>2 eggs</li>
<li>1 tbsp sugar</li>
<li>3/4 cup buttermilk</li>
<li>1/3 cup plus 1 tbsp water</li>
<li>1/4 cup vegetable oil or BACON GREASE (can you tell which one I prefer?)</li>
<li>Oil or butter for frying</li>
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1. Mix all the ingredients except for the frying oil. Heat that oil in a medium or large skillet (a griddle or cast iron skillet is my preference) over medium heat.</div>
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2. Drop the batter by tablespoons (two per cake) onto the hot skillet. Fry until brown and crisp and then turn to do the other side. </div>
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3. Remove cooked cakes with slotted spoon and drain on paper towels. Will keep in fridge for two days.</div>
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<br />Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-78200193533309626262017-02-25T05:30:00.000-08:002017-02-25T06:18:01.754-08:00chocolate chip pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxn4CLoEeZiIEvdrOCIBMS_7Qz-1VrKMSzYYfHk8m5OhYI9q_aOQ7b1z5xosLb5TUUp0X_-3S_8QlUChglYSZZEg5B6BXQJ2T1JAKpcu0fKO45DIWg-0nBT2-Y-IoMt3AD1QMPzDiZvc/s1600/Chocolate+Chip+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxn4CLoEeZiIEvdrOCIBMS_7Qz-1VrKMSzYYfHk8m5OhYI9q_aOQ7b1z5xosLb5TUUp0X_-3S_8QlUChglYSZZEg5B6BXQJ2T1JAKpcu0fKO45DIWg-0nBT2-Y-IoMt3AD1QMPzDiZvc/s640/Chocolate+Chip+Pie.jpg" width="424" /></i></a></div>
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Life it just good with friends <i>and food</i>. Life is even better when friends <i>bring </i>you food. But it honestly is the best of the <i>best </i>when those friends who bring you food are your <i>neighbors</i>.</div>
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Some of our dear neighbors came for dinner during the Christmas break. We really enjoyed our meal, but my absolute favorite part of the evening was sharing this pie, laughing, and talking recipes over the next couple of hours. In fact, I followed Lynda right over to her house, after eating at ours, and she pulled out some of her favorite cookbooks and showed me a few of her tried and true recipes. It was such a treat and a moment I had always imagined having with neighbors. </div>
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Linda is a wonderful cook. We've both had fun carrying sweets and various dishes back and forth to each other. I snapped a picture of this piece of the pie the day after our meal and asked her if I could share it on the blog. She gladly gave me the recipe. It was so very good with vanilla bean ice cream and coffee, I just had to ask to share it with you. </div>
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For those who aren't big coconut fans, this isn't strong. I LOVE coconut, but it isn't the stand-out ingredient, so don't worry. I do think my favorite part of this dessert is the chewier texture. I've had chocolate chip pie before, but it reminded me more of a slice of chocolate chip cookie dough. Although that's not a bad thing, <i>this</i> pie is even better and different.</div>
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I hope you'll make room for this dish sooner than later. Whip it up and share it with a neighbor you love. I'm sure glad ours did!</div>
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Chocolate Chip Pie</h2>
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<i>makes one 9-inch pie</i></div>
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<i><a href="https://sites.google.com/site/thelazydaisykitchen/chocolate-chip">printable recipe</a></i></div>
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<ul>
<li>one unbaked pie shell</li>
<li>1 c sugar</li>
<li>1/2 c flour</li>
<li>2 eggs, well beaten</li>
<li>1 stick melted butter</li>
<li>1 c chocolate chips preferred</li>
<li>1 c broken pecans</li>
<li>1/2 c flaked coconut</li>
<li>2 tsp vanilla extract</li>
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1. Heat oven to 350 degrees. </div>
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2. Blend sugar, flour, eggs, butter and vanilla well.</div>
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3. Stir in chocolate chips, pecans and coconut.</div>
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3. Pour into unbaked shell and bake for 30-35 minutes, or until firm. <br />
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4. Serve warm with ice cream or cooled with whipped cream.<br />
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Recipe by my neighbor, Lynda.</div>
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Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-49178896321567559792017-02-06T04:00:00.000-08:002017-02-06T04:00:00.254-08:00valentine cookies ~ chocolate cut-outs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsLgRJSwAbxvA5c37T42MjXnvyT5wri62jinCHI3iQcsmyHpcsFk7WdB4asd-inKbtiCUPZDCM-FzDCpZgdupxCzipUhgAyXql8f51IYV_TdXr4kbDO8PW29fioGNlfAGG-HtrCn6xdI/s1600/Chocolate+Cut-Outs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsLgRJSwAbxvA5c37T42MjXnvyT5wri62jinCHI3iQcsmyHpcsFk7WdB4asd-inKbtiCUPZDCM-FzDCpZgdupxCzipUhgAyXql8f51IYV_TdXr4kbDO8PW29fioGNlfAGG-HtrCn6xdI/s640/Chocolate+Cut-Outs.jpg" width="640" /></a></div>
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Valentine's Day in elementary school was always one of my favorite holidays. I would get so excited about filling out cards for all of my classmates and then spending the following day decorating the brown paper bag with cut-out pink and red hearts to glue on the outside. We'd slide the finished bags to the edge of our desks and eagerly wait and see what had been collected in our own while we filled others' with their valentines. And wasn't it fun to give your teacher the bigger "teacher" card that came in the pack, making extra-sure your penmanship was <i>just right</i>? So many memories... doilies, cookies, chocolates... Sweet and simple times. <i>I miss them</i>.<br />
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I do have to say that I'm bringing you a sweet and simple treat you may want to try for the special day next week. I love cut-out sugar cookies. They're fun and versatile. For quite a while, I've wanted to find a chocolate version. The Christmas before last, I actually began thinking about how fun it would be to find one and sandwich peppermint ice cream in between. It only took me about 13 months, but I have found a very dependable chocolate sugar cookie recipe that is just enough sweet so as not to overly sweeten the dessert once paired with a filling. In this picture, I used my favorite strawberry icing. They would be so good with a buttercream or peanut butter frosting. Strawberry or cherry ice cream would ROCK! It would also be so pretty to dip half of the heart in a chocolate ganache and then again in pink or red sprinkles. There are endless possibilities, so bake and decorate to your "heart's" content!<br />
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<b>one year ago: <a href="https://thelazydaisykitchen.blogspot.com/2016/02/saturday-morning-special-egg-in-hole.html">egg-in-the-hole sandwich</a></b><br />
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Chocolate Cut-Outs</h2>
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<a href="https://sites.google.com/site/thelazydaisykitchen/chocolate-cut-outs">printable recipe</a></div>
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<ul>
<li>1 egg, beaten</li>
<li>2/3 cup butter, softened</li>
<li>3/4 cup sugar</li>
<li>1 tsp vanilla extract</li>
<li>1/4 cup baking cocoa</li>
<li>1 1/2 cup all-purpose flour</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp salt</li>
</ul>
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1. Combine egg, butter and sugar; blend until creamy. </div>
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2. Add remaining ingredients and form dough into two flattened rounds; chill.</div>
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3. Roll out on a floured surface to 1/8-inch thickness.</div>
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4. Cut with cookie cutters as desired; place on ungreased baking sheets.</div>
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5. Bake at 350 degrees for 8-10 minutes. Let cool.</div>
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<br />Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-42569427715872632142017-01-13T04:00:00.000-08:002017-04-22T12:02:10.203-07:00winter salad with citrus poppyseed vinaigrette<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitI0GzhAmO61te6imdJU4y1HFm92iAki2tm-Kpb4yGQR9Ef1WglQEWmFe1RWjt3oDMkmYBNjSZWoxWvYwkuvC0Rql5J_Tibduwpm5NEOonrt7E6gKWU_4BzdRh40yUEy0IC0uKcV-v9TI/s1600/Winter+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitI0GzhAmO61te6imdJU4y1HFm92iAki2tm-Kpb4yGQR9Ef1WglQEWmFe1RWjt3oDMkmYBNjSZWoxWvYwkuvC0Rql5J_Tibduwpm5NEOonrt7E6gKWU_4BzdRh40yUEy0IC0uKcV-v9TI/s640/Winter+Salad.jpg" width="640" /></a>Never in my life can I remember January 12th equaling 70 degrees. Not in any way, shape or form.<br />
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But January 2017 in Nashville has beat all odds.<i> Ugh.</i><br />
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I honestly cannot even believe this weather. While many might be thrilled, I am not at all happy with having to remove my <i>light </i>sweater while walking Hoosier at <b>9:00 AT NIGHT</b>! <br />
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Double, "<i>Ugh!"</i><br />
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This snow-loving girl is going to be really disappointed if the semi-snow we got last weekend is all that's coming. Surely not?!? But with 60-70 degree days in the ten-day forecast, I can't say I'm too terribly hopeful. <br />
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Dearest Winter... <i>Please come back</i>.<br />
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I will act like it's the season it's supposed to be and share my newest, and John's favorite, salad. I had put together a lunch for my dearest friends and coworkers as my Christmas gift to them a few weeks back, and I was trying to think of something to freshen up the menu. It included <a href="https://thelazydaisykitchen.blogspot.com/2016/01/soup-er-saturday-day-early-layered.html">this beef stew</a>, <a href="https://thelazydaisykitchen.blogspot.com/2016/11/mas-cornbread.html">Ma's cornbread</a>, and a spice cake. I knew I wanted color and I knew I wanted citrus. So, I started thinking about some things I enjoy and put it all together to make this salad. I've made it two more times since. John is crazy about it.<br />
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This is so incredibly easy and just as pretty in a big 'ol punch bowl on the table. The goat cheese crumbles paired with the bright dressing is a winner. If you wanted to, you could add some grilled chicken - or better yet - <i>salmon, </i>and it would be a delicious meal all by itself. <br />
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So until Mother Nature decides to right her wrong, I'll make this salad, put on a tank top, turn down the thermostat and get my Winter on in one way or another.<br />
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<h2>
Winter Salad with Citrus Poppyseed Vinaigrette </h2>
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<i><a href="https://sites.google.com/site/thelazydaisykitchen/winter-salad-with-citrus-poppyseed-vinagrette-dressing">printable recipe</a></i></div>
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<i><br /></i></div>
<i>For the Salad</i><br />
<ul>
<li>mixed salad greens</li>
<li>mandarin oranges, drained</li>
<li>pomegranate seeds</li>
<li>goat cheese crumbles</li>
<li>Craisins </li>
<li>toasted walnuts</li>
</ul>
<i>For the Dressing</i><br />
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<ul>
<li>1/4 cup fresh orange juice</li>
<li>1/4 cup fresh lemon juice</li>
<li>1/2 cup sugar</li>
<li>2 tsp diced onion</li>
<li>1 tsp Dijon-style mustard</li>
<li>1/2 tsp salt</li>
<li>zest of half an orange</li>
<li>1 tbsp poppyseed</li>
<li>2/3 cup vegetable oil</li>
</ul>
<div>
1. Layer all salad ingredients in large bowl.</div>
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2. Place juices, sugar, onion, mustard and salt in blender and mix. Add oil in steady stream to emulsify. Stir in zest and poppyseed.</div>
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3. Dress salad right before serving.</div>
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Recipe from <i>The Lazy Daisy Kitchen.</i></div>
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<br />Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-6069672137852434662017-01-06T04:00:00.000-08:002017-01-06T04:00:01.264-08:00weekend cinnamon rolls<div class="separator" style="clear: both; text-align: center;">
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Let me start out by saying that my <i>favorite </i>thing about this recipe is the fact it comes from my newest cookbook, <i>My Recipes from Ruth's Kitchen, </i>which is a collection of recipes beloved by John's great-aunt<i>, </i>Ruth, and put together by her daughter-in-law. Let me tell you, it's a treasure trove of recipes, many of which came from Ruth herself and others contributed by close family. I adore the intermittent stories behind some of the contributions, the family history woven throughout is endearing, and I love the nostalgia.</div>
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From what I understand, Ruth was not only an incredible cook, but she was quite a well-known candy maker around town, especially at Christmastime. Every single one looks like such a treat! I am already counting the days until the Christmas 2017 season, so I can give them a try.</div>
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And then there's the icing... <i>Oh, my goodness-gracious, sakes alive.</i> It is absolutely delicious. I did substitute the milk or half-and-half it called for with whole cream. Maybe that's what took it over the top. </div>
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These really are simple, hence the name of them. And most of you, if not all, should have all ingredients on hand. These rolls don't even require yeast, which is why I wanted to give them a try. They had me intrigued, that's for sure.</div>
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If you are looking for a yeasty, fluffy roll, this is not it. You'd be better off with my <a href="https://thelazydaisykitchen.blogspot.com/2012/11/love-people-cook-them-tasty-amish.html">Amish Cinnamon Rolls</a>, or better yet, <a href="https://thelazydaisykitchen.blogspot.com/2014/09/heavenly-cinnamon-rolls-with-caramel.html">Heavenly Cinnamon Rolls</a>. But if you think you would enjoy brown sugar and cinnamon all nestled in a spiral, flaky, tender, biscuit-like pastry, this is the recipe. I'm hoping to make another pan this weekend and take to some neighbors that just moved in, which means there will happen to be an extra pan of them just lying around. <i>Hmm...</i> wonder what I'll do with those?</div>
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With the slight let-down that always follows the week after the holidays for me, nothing sounds better than firing up the Keurig and popping these babies in the oven on a cold Saturday morning. Thank you, dear Lord, for the warmth and comfort even the simplest of life's pleasures can bring. </div>
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<i>What's your favorite sweet roll at sunrise?</i></div>
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Weekend Cinnamon Rolls</h2>
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<i>makes about 16 rolls</i></div>
<div>
<a href="https://sites.google.com/site/thelazydaisykitchen/weekend-cinnamon-rolls">printable recipe</a></div>
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<i>For the rolls</i></div>
<div>
<ul>
<li>4 cups self-rising flour</li>
<li>Buttermilk </li>
<li>2/3 cup shortening</li>
<li>1 stick butter or margarine</li>
<li>Brown sugar (I used 1/2 cup)</li>
<li>Cinnamon (I used 2 tsp)</li>
</ul>
<div>
<i>For the icing</i></div>
<div>
<ul>
<li>2 cups powdered sugar</li>
<li>1 tbsp softened butter</li>
<li>1 tsp vanilla</li>
<li><strike>half-and-half or milk</strike> heavy cream to make a fairly thin glaze</li>
</ul>
</div>
<div>
1. Cut shortening into flour until it resembles meal. Stir in enough buttermilk until dough leaves side of bowl (I used about a 1/4-1/2 cup).</div>
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2. Place dough on a well-floured surface and knead a few times.</div>
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3. Roll out dough into a rectangle (about 10x20-inch) about 3/8-1/2 inch thick. Soften the butter to spreading consistency. Spread over the surface of the dough.Spread the brown sugar over the butter and sprinkle with cinnamon.</div>
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4. Roll up the dough along the long edge; I used a bench scraper (like this one) to help lift it off the counter and help prevent sticking. Pinch the edge of the dough to seal.</div>
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5. Cut the dough into 3/4-inch slices. Place the rolls (touching) on a greased cookie sheet. (I used two cake pans for mine). Bake at 425 degrees until lightly browned.</div>
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6. Meanwhile, mix the powdered sugar, butter, and vanilla with enough cream to make the glaze. Spread the glaze over hot rolls and serve immediately. </div>
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<br />Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-50277632386982208252017-01-01T14:26:00.000-08:002017-01-01T14:26:54.908-08:00forever is a long time<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHt6ixSxdbBUuJwLHZKZYyJVflpvSPTh5KuG2BCOaNPEcUhmsco-Vw2d1C89FZkdLuq9sZpxuDa7A1ypuW5p6k_3jqOMMyso3D9APe9Zx5_v0Xsvl4iwIiJ_kMgDNbS0O5VcxDqkNB06k/s1600/DSC_0196A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHt6ixSxdbBUuJwLHZKZYyJVflpvSPTh5KuG2BCOaNPEcUhmsco-Vw2d1C89FZkdLuq9sZpxuDa7A1ypuW5p6k_3jqOMMyso3D9APe9Zx5_v0Xsvl4iwIiJ_kMgDNbS0O5VcxDqkNB06k/s640/DSC_0196A.jpg" width="640" /></a></div>
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Writing has always been a love of mine. And it is even more so when I have music to inspire. As the first day of the new year has been approaching, like so many of you, I've been thinking about how to begin it. I've wanted to put my thoughts down <a href="https://thelazydaisykitchen.blogspot.com/2016/01/before-my-feet-hit-floor-personal.html" target="_blank">as I did here a year ago</a> and reflect on what has been and I hope will be for the days ahead. The title of this post has been rolling around in my head for quite a while. At times the words have brought me a little angst, but many times they've brought peace. As I sat down to write this afternoon and turned on Pandora to my "Quiet Worship"station, <i>It Is Well With My Soul </i>was the first song to play. Couldn't have been more fitting. <br />
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Growing up, Mom and Dad did some really great things as parents. One thing I have appreciated as an adult is the value they always put on forever. Of course their expectations for me were set at times with the "Beacause I said so," phrase we have all heard. But more than that, they really ingrained in me the idea of how might my decisions matter in a hundred years. Giving rules and boundaries for the sake of them really wasn't their style. The bigger picture was always the setting, and so when it was time for me to leave their home, I had already learned to think through life with the larger impact in mind. Does that mean every decision I made was right? <i>Heaven's no</i>. And please know that those last two words should be bold-faced, quadrupled underlined and in 150 font. But a compass had been established, and I'm so glad I didn't have to start the journey of finding my way at 18. <br />
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Last week during our stay with family, my grandmother sat me down and gave me a box that contained the necklace you see here. She had the wedding bands she and my grandfather chose on their 20th wedding anniversary and the cross pendant Popie gave her on their 25th soldered together to give to me. Of course, I was an immediate puddle when I opened it up. To see the band I remembered vividly on Popie's finger for most of my life now forever connected to my grandmother's along with the cross... well... there are just no words. It moved a deep place in me that I can't explain. I've worn it every day since. It's as though I inherited this tangible piece that embodies forever-ness. A real representation of what our family has experienced since my grandparents married in 1946. Lives lived together in good and bad times, yes, but built in unity upon the One who <i>is</i> forever, <i><b>for</b></i> forever. It's what matters.<br />
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Last year I began a campaign I called, "Before My Feet Hit the Floor." You can read about it <a href="https://thelazydaisykitchen.blogspot.com/2016/01/before-my-feet-hit-floor-personal.html" target="_blank">here</a>. It didn't take long for this small, tiny practice to become a habit, and now I crave waking up to see what God has to say to me. Exactly one year later, I continue to hear His voice every morning. So many, many times, it's as though the words on the screen were meant just for me. They speak to my life at that very moment, they bring comfort, they challenge, they forgive.<br />
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In this new year, I'm committing to remember the setting in which my thoughts, my actions, my words to my boys and John and the world reside. As my parents taught me to do throughout childhood and especially those difficult teenage years, I want to think about the bigger picture, <i>In a hundred years... </i>I want it to come before I respond to a loved one when frustrated, before I make a big life decision, or before I choose even the smallest of options. <i>In a hundred years</i>... What would happen if that preempted everything? What kind of wife would I be? What kind of mom? What kind of daughter of the King? Perspective. It would certainly put things into perspective.<br />
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So as I lay down my head tonight, I will begin this new endeavor. I committed to one last year that challenged me the moment I woke up. This one will close out my evenings of 2017. Whatever is on my heart for the day, whatever is rolling around in my brain that sometimes won't quit, whatever is keeping me from living in the peace God has called me to, I will look at it from the larger vantage point. Because <i>in a hundred years, </i>it may or may not matter. <i>In a hundred years </i>will be my forever and that is a very, very long time. And when my forever matters to me, then it naturally affects the forevers of those I love and of those I might not even know. And <i>that </i>is what will really matter in a hundred years.<br />
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Love and light to all in 2017,<br />
Jen <br />
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<br />Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-61317239438696081732016-12-31T04:00:00.000-08:002016-12-31T05:41:20.479-08:00fudge brownies with andes mint buttercream<div class="separator" style="clear: both; text-align: center;">
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Heading out this evening to ring in 2017? I beg you, take these.<br />
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I've mentioned before how we always celebrate my dad's birthday with a new chocolate something. The brownies were my pick for him this year. They are really chocolaty and wonderfully dense. Topped with a peppermint buttercream icing and complete with chopped Andes mints, they can cure any hankering for something cool and sweet. My grandmother ate them with a knife and fork, dipping each bite in her coffee. <br />
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A knife and fork brownie? <i>Yes, please. </i><br />
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I have several great recipes I'm looking forward to sharing with you over the next couple of weeks and a very cool gadget I received at Christmas that has stolen my heart. Until then, I hope your tonight is festive and fun. I assure you it will be if you have these brownies in tow.<br />
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<i>What's your favorite New Year's snack or sweet? </i><br />
<i><br /></i>
For more of my dad's favorite chocolate goodies, <a href="https://thelazydaisykitchen.blogspot.com/2016/01/dark-chocolate-chocolate-cake.html" target="_blank">try dark chocolate chocolate cake</a> or <a href="https://thelazydaisykitchen.blogspot.com/2015/01/winter-wonderland-chocolate-peppermint.html" target="_blank">winter wonderland chocolate peppermint cake.</a> Or maybe <a href="http://chocolate%20cobbler/" target="_blank">this</a> chocolate cobbler is what you're looking for!<br />
<h2>
Fudge Brownies with Andes Mint Buttercream</h2>
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<a href="https://sites.google.com/site/thelazydaisykitchen/fudge-brownies-with-andes-mint-buttercream" target="_blank">printable recipe</a></div>
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<i>makes one 9x13 pan</i></div>
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<i>For the Brownies</i></div>
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<ul>
<li>1 cup unsalted butter</li>
<li>2 cups granulated sugar</li>
<li>1 1/2 cups unsweetened cocoa powder</li>
<li>1 tbsp espresso powder (optional)</li>
<li>1 tsp coarse kosher salt</li>
<li>1 tbsp vanilla</li>
<li>4 eggs</li>
<li>1 cup all-purpose flour</li>
<li>1 cup semi-sweet chocolate chips</li>
</ul>
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<i>For the Buttercream</i></div>
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<ul>
<li>1 cup unsalted butter, room temperature</li>
<li>2 cups powdered sugar</li>
<li>1 tbsp meringue powder</li>
<li>1 tsp peppermint extract</li>
<li>2 tbsp milk or cream</li>
<li>1/2 package Andes mints, chopped</li>
</ul>
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1. Preheat oven to 325 degrees. Spray baking pan with nonstick spray.</div>
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2. Melt the butter in saucepan over medium heat. In a large mixing bowl, whisk together the sugar, cocoa, espresso and salt. </div>
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3. Pour the melted butter over the cocoa mixture and beat vigorously with a wooden spoon until smooth. Add the vanilla, and the eggs, one at a time, mixing well after each egg; batter will be very thick.</div>
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4. Stir in the flour, just until moistened, then the chocolate chips. Spread evenly into pan.</div>
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5. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with moist, sticky crumbs clinging to it. Cool completely on a wire rack before frosting or the buttercream will melt on the hot brownies.</div>
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6. To make the frosting, place the butter in the bowl of your stand mixer fitted with the whisk attachment. Beat the butter for one minute. </div>
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7. With the mixer on low, add the powdered sugar and meringue powder until moistened. Add the peppermint extract and the milk and whip on high speed until very light and fluffy.</div>
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8. Stir in the chopped mints and spread frosting over the brownies.</div>
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<i>Recipe from Curly Girl Kitchen</i></div>
Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-85300372773414122222016-12-23T04:00:00.000-08:002016-12-23T07:40:02.751-08:00old-fashioned pecan logs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrTN5X5LidFUBPRp6TgvHS0B4w7q_KQXJ2chNKylmMHwoBRrchpBrSrqr8rxK5QTNE7z-yUnswW8nl13HU0TarjaLezc9CbXhEsamjUYwhobWIcCLIkpKoXwnfvVaIQBEa1Pij4Zwy_E/s1600/Pecan+Logs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrTN5X5LidFUBPRp6TgvHS0B4w7q_KQXJ2chNKylmMHwoBRrchpBrSrqr8rxK5QTNE7z-yUnswW8nl13HU0TarjaLezc9CbXhEsamjUYwhobWIcCLIkpKoXwnfvVaIQBEa1Pij4Zwy_E/s640/Pecan+Logs.jpg" width="424" /></a></div>
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Growing up, we would travel to Florida every fall. It was a different time then, and my parents didn't think twice about pulling me out of school for a week or ten days in October to head south. Teachers were excited for me. They would load me up with daily homework and happily send me on my way. I can very clearly remember waking each morning, sitting at the hotel desk in the room, and finishing up my academic requirements before hitting Disney or the beach. First work, <i>then</i> play, right?<br />
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But even more clearly than that, I remember what we'd always do as soon as we'd cross the Florida state line. We'd stop at the roadside stand for fresh orange juice and then the first Stuckey's we'd see to get Ma a pecan log. She <i>loved </i>those things and still does. My family doesn't make annual Florida trips anymore, but my sweet dad does travel with his job, and when he gets home, many times you'll find a pecan log sticking out of his pocket from a Cracker Barrel he's encountered. Ma lights up when she sees it; she knows it's for her.<br />
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This year I decided I was going to try my hand at a homemade version. I have wanted to try for what seems like forever, and this year was the year. Ma has made it very clear she wants nothing for Christmas (except the annual calendar of pictures I make her, of which she reminds me from January until November)<i>. </i>But I am fairly certain that when she opens up one of her favorite confections, she'll receive it with a glad heart. <br />
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I can't say I've been a fan of marshmallow cream in the past. I'm a chocolate girl, through and through. But, folks, you have to hear me when I say these are so very, <i>very </i>good. They are easy. They are <i>seriously </i>fun to make. And the combination of the cream, the vanilla and almond flavorings, dipped first in caramel and then rolled in pecans... <i>Oh. My.</i> I love me some Cracker Barrel, but I'm here to say there's no comparison. <br />
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I have wrapped the eight logs my recipe made in brown paper-like tissue and tied the ends off with raffia. They just have a nostalgic feel and would make a great hostess gift, stocking stuffer or quick sweet addition to your dessert table this weekend. An old-fashioned (family) candy Christmas. Clark Griswold would be proud.<br />
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<i>So, what's your favorite Christmas candy? Would love to know! </i><br />
<i><br /></i>
<b>one year ago: <a href="https://thelazydaisykitchen.blogspot.com/2015/12/aunt-brendas-cranberry-jello-salad.html" target="_blank">aunt brenda's cranberry jello salad</a>, <a href="https://thelazydaisykitchen.blogspot.com/2015/12/a-christmas-feast-for-birds-and-recipe.html" target="_blank">a feast for the birds</a>, <a href="https://thelazydaisykitchen.blogspot.com/2015/12/grandma-puryears-punch.html" target="_blank">grandma puryear's punch</a></b><br />
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<h2>
Old-Fashioned Pecan Logs</h2>
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<i>makes approximately eight 4-inch logs</i><br />
<a href="https://sites.google.com/site/thelazydaisykitchen/old-fashioned-pecan-logs" target="_blank">printable recipe</a></div>
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<ul>
<li>1 jar (7 oz) marshmallow cream</li>
<li>1/4 tsp almond extract</li>
<li>1 tsp vanilla extract</li>
<li>1 lb confectioner's sugar, sifted</li>
<li>1 lb caramels</li>
<li>2-3 tbsp evaporated milk</li>
<li>2-3 cups coarsely chopped pecans</li>
</ul>
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1. Mix cream, almond and vanilla in a large bowl (wooden spoon works well). </div>
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2. Add in sifted sugar, kneading into the cream mixture as it's added. This sounds like it's going to be hard, but it isn't at all. Think of watching taffy being made, and how it's pulled and stretched. It takes a little while, but eventually, as you press and fold the marshmallow mixture, the sugar will become incorporated.</div>
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3. Roll cream into four eight-inch logs, about an inch in diameter. Cut in half and wrap in wax paper, twisting ends to seal. Store in refrigerator overnight, or at least 4-5 hours.</div>
<div>
<br /></div>
<div>
4. About 20 minutes before removing logs, melt caramels in double broiler. You can do this by placing a heat safe bowl in a sauce pan with 1 to 2 inches of boiling water. Make sure the bowl is bigger than the pan, so that it sits above the water and not in it. Stir intermittently to keep caramels moving and melting evenly. You can also heat in microwave in 15-20 second increments, stirring each time once caramels begin to melt. </div>
<div>
<br /></div>
<div>
5. Add milk as caramels melt to ease stirring and thin out the caramel.</div>
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<br /></div>
<div>
6. Remove logs from fridge and dip in caramel (I used tongs), allowing some of the excess to drip off. Place in pan of chopped pecans and scoop pecan over log to help with the rolling of the log to cover. This keeps it from sticking to your hands. As you roll, gently press to ensure pecans stick. </div>
<div>
<br /></div>
<div>
7. Re-wrap logs in wax paper and store in a cool, dry place. </div>
Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com1tag:blogger.com,1999:blog-4324798004292663585.post-52358496169210098142016-12-10T04:00:00.000-08:002016-12-10T04:17:29.965-08:00lazy daisy waffles<div class="separator" style="clear: both; text-align: center;">
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<br />
I have a man living in my house who is not my husband. I'm not sure how it came to be, but much to my dismay, Daniel cannot be referred to as a boy any longer. He has nearly passed me in height, has definitely passed me in shoe size, and his voice has dropped ten octaves. Well, maybe just one, but when it seems like it was just yesterday he was learning how to say his first words, one can feel like ten.<br />
<br />
Not too long ago, he had a couple of friends over to spend the night. In the quiet of the morning, as we were getting ready to head to Luke's ballgame, he and his friends erupted in laughter and started joking around. The TV wasn't on, music wasn't playing. The sound was so immense, I think our walls rattled. I looked at John and said, "Those men we hear up there are our son and his friends." It almost came out of me as a lament. <br />
<br />
Lately, we have had several weekends of <strike>boys</strike> men hanging out, and just as the voices have dropped, so have their stomachs expanded. That means lots of food needs to be on hand. <br />
<br />
<i>Parents of teenage boys, can I get an, "Amen!"</i><br />
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I have clung to this recipe every time, and I <i style="font-weight: bold;">love </i>it. You just can't mess these up. And you want to know the best part? You can make the batter and store in the fridge! So easy! Just throw out your favorite toppings on the counter... chopped fruit, nuts, syrup, honey... you name it. And don't forget the chocolate and caramel drizzle, oh, and Luke would say the can of whipped cream. A waffle bar on a Saturday morning might be my favorite thing going lately. Give it a whirl. You'll be "waffle-y" glad you did!<br />
<h2>
<br />Lazy Daisy Waffles</h2>
<div>
makes approximately 8 Belgium waffles (depends on size of iron)</div>
<div>
<a href="https://sites.google.com/site/thelazydaisykitchen/lazydaisywaffles" target="_blank">printable recipe</a></div>
<div>
<ul>
<li>2 eggs</li>
<li>2 cups all-purpose flour</li>
<li>1 3/4 cups milk</li>
<li>1/2 cup vegetable oil</li>
<li>1 tbsp white sugar</li>
<li>4 tsp baking powder</li>
<li>1/4 tsp salt</li>
<li>1/2 tsp vanilla extract</li>
</ul>
<div>
1. Preheat waffle iron. Beat eggs in large bowl with blender until fluffy. Beat in flour, milk, oil, sugar, baking powder, salt and vanilla, until smooth.</div>
<div>
<br /></div>
<div>
2. Spray waffle iron with cooking spray. Pour mix onto hot iron. Cook until golden brown. Serve hot.</div>
<div>
<br /></div>
<div>
*To keep warm until ready to serve, heat oven to 200 degrees and place on cookie sheet in a single layer.</div>
<div>
<br /></div>
</div>
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<br />Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com1tag:blogger.com,1999:blog-4324798004292663585.post-13312029571513888972016-11-21T04:00:00.001-08:002016-11-21T04:59:32.688-08:00pumpkin cranberry mini bundt cake with nutmeg spiked cream cheese glaze<div class="separator" style="clear: both; text-align: center;">
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<br />
It's finally here. Thanksgiving week. And I am so. very. <i>thankful</i>.<br />
<br />
We have had two days of cleaning the house, doing laundry, cooking, decorating for Christmas, watching Christmas movies on the Hallmark Channel and packing for Indiana. It is has been a perfect weekend. This afternoon we will pull into home, and it will feel so good.<br />
<br />
I'm not sure what I'm looking forward to more... playing games, laughing with the kids, reading magazines I've saved for the trip, cooking, eating... I love every bit of it. <i>Every last bit</i>. And I'm promising myself I will savor it all. I'm very hopeful the time will go slowly and somehow expand into long, lazy days and cozy, comfy nights. <br />
<br />
This week is as special as they come. It's Daniel's and Popie's birthday week, and it falls on Thanksgiving day this year. Popies' been gone over a year now, but there are still moments that catch my breath. I see him in a picture, or come across a memento, and it's almost as if he never left. I still wish I could have him one more day. I wish I could see him and Daniel blow out their combined birthday candles one more time. Oh, how I'd given anything to look up on the deck and see him sitting next to Ma, having the time of his life, watching us all play our annual Thanksgiving/birthday football game in mom's and dad's backyard. I know he's as happy and joyous as he can be, but I'm selfish. And I wish I could have him back once more to "hug his neck." That's how he'd say it. <br />
<br />
Thanksgiving has always been my favorite holiday, because there is nothing better to me than sitting around a big 'ol table of wonderful food with the dearest ones in life. <i>Family</i>. <br />
<br />
<div style="text-align: center;">
<i>Thank you, God, for loving me first so that I could know how to love others. You have given such grace and mercy, hope and joy, to my life. For all that You've done I will thank You, for all that You're going to do. For all that You've promised and all that You are, is all that has carried me through. I thank You. In Jesus, Amen.</i></div>
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<h2 style="text-align: left;">
Pumpkin Cranberry Mini Bundt Cake </h2>
<h2 style="text-align: left;">
with Nutmeg Spiked Cream Cheese Glaze</h2>
<div>
<i>makes eight mini bundt cakes or two 9x5 loaves</i></div>
<div>
<i><a href="https://sites.google.com/site/thelazydaisykitchen/pumpkin-cranberry-bundt-cake" target="_blank">printable recipe</a></i></div>
<div>
<ul>
<li>3 cups all-purpose flour</li>
<li>1 tsp salt</li>
<li>2 tsp baking soda</li>
<li>2 tsp baking powder</li>
<li>2 tsp cinnamon</li>
<li>1 1/2 cup oil</li>
<li>1/2 cup brown sugar</li>
<li>1/2 cup white sugar</li>
<li>4 eggs, well beaten</li>
<li>2 cups canned pumpkin</li>
<li>1/2 cup dried cranberries</li>
</ul>
<div>
<i>For the glaze</i></div>
</div>
<div>
<ul>
<li>4 oz cream cheese, softened</li>
<li>1/2 cup confectioner's sugar</li>
<li>1 tsp vanilla</li>
<li>3-4 tbsp milk</li>
<li>freshly grated nutmeg</li>
</ul>
<div>
1. Sift together flour, salt, baking soda, baking powder and cinnamon three times; set aside.</div>
</div>
<div>
<br /></div>
<div>
2. Combine oil and sugar in a second bowl and mix well; blend flour mixture into oil mixture.</div>
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<br /></div>
<div>
3. Add eggs and pumpkin; mix well. Stir in cranberries.</div>
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<br /></div>
<div>
4. Spoon into mini bundt cake molds or 2 9x5 greased and floured loaf pans. If cooking mini cakes, cook at 350 degrees for 25-30 minutes. If loaves, cook at 350 for one hour.</div>
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<br /></div>
<div>
5. Meanwhile, make glaze by beating cream cheese until very fluffy. Add sugar and vanilla and mix well. </div>
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<br /></div>
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6. Add milk until desired consistency is reached. Grate nutmeg to taste.</div>
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<br /></div>
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5. Remove cakes/loaves from oven and cool. Turn cakes loaves onto cooling rack.</div>
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<br /></div>
<div>
6. For easy clean-up, place a piece of aluminum foil under cooling rack. Pour or spoon glaze over cakes/loaves. If desiring a thicker glaze, spoon glaze mixture into baggie, snip off corner, and "pipe" glaze over cakes/loaves. </div>
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<br /></div>
<div>
Cake recipe adapted from <i>Gooseberry Patch Comfort & Joy. </i><br />
Glaze recipe from <i>The Lazy Daisy Kitchen.</i></div>
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<i> </i></div>
Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-5103326362938078672016-11-14T04:00:00.000-08:002016-11-14T04:00:18.118-08:00ma's cornbread<div class="separator" style="clear: both; text-align: center;">
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Forever. As much as I'd like it to, not much lasts that long. Maybe that's why those few things that do are treasured so dearly. This written recipe is one of them for me. Although I've been eating it all my life, Ma just wrote it out a little over 16 years ago at my request. <br />
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<br /></div>
<div>
I enjoy all kinds of cornbread, but Ma's Cornbread is most preferred. With a buttery, tender crumb, it is my favorite alongside a bowl of beans and greens. I remember the day she wrote this recipe down for me, we made a pan of it together. I can still hear her strongly passing along two necessities needed in making it the best ever - a cast iron skillet and Hot! Hot! Hot! Crisco. You can see on the recipe card:</div>
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<br /></div>
<div>
<i>"Hot Hot Hot Crisco." </i></div>
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Word for word. Just like that. <br />
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Ma's health is getting the best of her most days now. She's written a couple of her dishes down for me, but I hope to get more from her. It's a little tricky, because like many grandmas, she usually doesn't have a specific recipe. It just comes from the heart along with a little of this and that. You probably have a grandma just like that, too. Aren't they the best?</div>
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<br /></div>
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You may want to try pairing this with my favorite chili, <a href="http://thelazydaisykitchen.blogspot.com/2012/09/ground-beef-chili-lazy-daisy-favorite.html" target="_blank">Ground Beef Chili</a>, or this unique blend, <a href="http://thelazydaisykitchen.blogspot.com/2013/10/autumn-chicken-stew.html" target="_blank">Autumn Chicken Stew</a>. </div>
<div>
<br /></div>
<h2>
Ma's Cornbread</h2>
<div>
makes one 10-inch pan<br />
<a href="https://sites.google.com/site/thelazydaisykitchen/mas-cornbread" target="_blank">printable recipe</a></div>
<div>
<ul>
<li>1 cup yellow self-rising cornmeal</li>
<li>1/4 cup butter, melted</li>
<li>1 egg</li>
<li>3/4 cup milk</li>
<li>1/4 cup Crisco</li>
</ul>
<div>
1. Heat oven to 400 degrees. </div>
</div>
<div>
<br /></div>
<div>
2. Place Crisco in cast iron skillet and place in oven while oven heats.</div>
<div>
<br /></div>
<div>
3. In the meantime, mix together all other ingredients and pour into skillet when Crisco is melted.</div>
<div>
<br /></div>
<div>
4. Cook 20-25 minutes until golden brown.</div>
<div>
<br /></div>
<div>
5. Let cool about five minutes, cut and serve.<br />
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Recipe from Ma. </div>
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Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-15745309486089225292016-11-07T04:00:00.000-08:002016-11-07T04:00:00.151-08:00quick and easy fudge brownies<div class="separator" style="clear: both; text-align: center;">
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<br />
Everyone needs a good, dependable brownie recipe in their back pocket, and this is just the one. It is my go-to for any time we've made last-minute let's-have-friends-over plans, or if we've planned plenty of time in advance, but I've just tried to do too much beforehand and end up running short on time. They are loved as-is, or they're easy to dress up. I really like doing this simple dusting of powdered sugar. It's so pretty, and this picture makes me think of... dare I say,.. <i>snow</i>? I know. Record high temps are continuing nationwide, but a girl can hope, can't she?<br />
<br />
I don't know about you, but I'm quickly settling in to the idea of another holiday season. I had <i>The Hallmark Channel</i> on throughout my Saturday as I cleaned. Every time a teaser for one of the <i>Countdown to Christmas</i> movies that involves baking or kitchen moments of any kind came on, I was completely sucked in and imagining what it would be like to have the bed and breakfast I desire and cook to my heart's content for all who visit. I always have been, and always will be, a dreamer. I would say, "Poor John," but he's actually beginning to dream with me. I just love that guy.<br />
<br />
*More of my favorite chocolate recipes: <a href="http://thelazydaisykitchen.blogspot.com/2016/02/chocolate-cobbler.html" target="_blank">chocolate cobbler</a> and <a href="http://thelazydaisykitchen.blogspot.com/2015/10/flourless-chocolate-cake.html" target="_blank">flourless chocolate cake</a>.<br />
<br />
<h2>
Quick and Easy Fudge Brownies</h2>
<div>
<i>makes one 9x13 </i>pan</div>
<div>
<a href="https://sites.google.com/site/thelazydaisykitchen/quick-and-easy" target="_blank">printable recipe</a></div>
<div>
<ul>
<li>1 cup all-purpose flour</li>
<li>3/4 cup natural or Dutch-process cocoa</li>
<li>2 cups sugar</li>
<li>1/4 tsp salt*</li>
<li>1/4 tsp baking powder</li>
<li>3 large eggs</li>
<li>1/2 cup butter, melted</li>
<li>1/4 cup vegetable oil</li>
<li>2 tsp vanilla extract</li>
</ul>
<div>
*Increase salt to 1/2 tsp if using unsalted butter.</div>
</div>
<div>
<br /></div>
<div>
1. Preheat oven to 375 degrees. Lightly grease 9x13 pan.</div>
<div>
<br /></div>
<div>
2. Put in all the ingredients in the order written. Stir, and then beat until smooth.</div>
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<br /></div>
<div>
3. Spoon the batter into the prepared pan.</div>
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<br /></div>
<div>
4. Bake the brownies for 25-30 minutes, or until they're barely beginning to pull away from the pan.</div>
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<br /></div>
<div>
5. Remove and cool completely before cutting. Store, well-wrapped, for 5-6 days or freeze for longer storage.</div>
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<div>
Recipe from King Arthur Flour.</div>
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<br />Anonymoushttp://www.blogger.com/profile/17208127846775541555noreply@blogger.com0tag:blogger.com,1999:blog-4324798004292663585.post-25056624140087500632016-10-31T04:00:00.000-07:002016-10-31T04:00:36.242-07:00flavorFALL ~ toffee apple dip<div class="separator" style="clear: both; text-align: center;">
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<br />
I grew up just loving Halloween. Dad and I used to have so much fun on this day, each and every year, that I could not <b><i>wait </i></b>to get out of school and get home to put on my costume. We would walk the neighborhood for hours. Families were everywhere you turned, sitting in their front lawns, walking up and down streets, having parties. It was fun and sweet. I didn't understand at the time that part of what I really enjoyed about it was community. Now I get it. Now I can see that experiencing community in one's own neighborhood, these days, can kind of be hard to come by. So, if you have it, be thankful. <br />
<br />
We are in such a neighborhood. The sidewalks are crawling, some families design makeshift haunted houses, many come to their doors to hand out candy in their own costumes, and little ones and big ones, alike, are sprinkled throughout as Star Wars characters, Disney princesses, and everything in between. In a moment in America when so many seem to be at odds, I'm looking forward to an evening with others, an evening to have fun, a little slice of Americana, you could say.<br />
<br />
We are planning to eat and hang with friends, as our kiddos come and go from house to house. If you're doing the same, you may want to add this super-quick and easy sweet treat. I am in LOVE with it. It's a great blend of tang and sweet. Buttery, creamy, crunchy. And paired with a slice of Granny Smith apple, it immediately takes me back to a Halloween party at my elementary friend, Gretchen's, house in fourth grade. This side says, "Haunted housing," "Apple bobbing," and "Trick of Treating," like nobody's business. Grab the ingredients and enjoy in a few minutes time. Everyone will be so glad you did!<br />
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*<b>You might also want to try other flavorFALL recipes like </b><a href="http://thelazydaisykitchen.blogspot.com/2014/10/flavorfall-perfect-gingersnaps-without.html" target="_blank">perfect gingersnaps</a>, or <a href="http://thelazydaisykitchen.blogspot.com/2015/09/flavorfall-fresh-apple-cake-with.html" target="_blank">fresh apple cake with browned butter frosting</a>.<br />
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<h2>
Toffee Apple Dip</h2>
<h3>
makes about three cups </h3>
<div>
<i><a href="https://sites.google.com/site/thelazydaisykitchen/toffee-apple-dip" target="_blank">printable recipe</a></i></div>
<div>
<ul>
<li>2 blocks cream cheese, softened</li>
<li>1 1/2 cups brown sugar</li>
<li>2 tsp vanilla</li>
<li>1 8-oz container Cool Whip, thawed</li>
<li>1 bag Bits o' Brickle</li>
</ul>
<div>
1. Beat cream cheese and sugar until light and fluffy.</div>
</div>
<div>
<br /></div>
<div>
2. Add vanilla and Cool Whip, mixing until incorporated. </div>
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3. Stir in brickle and serve with assorted fruit.</div>
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Recipe from <i>The Lazy Daisy Kitchen.</i></div>
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