tag:blogger.com,1999:blog-6599397651322440322024-03-18T03:44:25.080-04:00Culinary CollageA COLLECTION OF TASTY TREASURES FROM FRIENDS, FAMILY AND MY PERSONAL RECIPE BOXCulinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-659939765132244032.post-4650694754310475032013-02-15T17:23:00.000-05:002013-02-15T17:25:00.345-05:00REALLY RICH VANILLA CUPCAKES<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nnFiC8WjFM8/UR61FncKdUI/AAAAAAAAAgA/o0lSXSCumoc/s1600/Vanilla+Cupcake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-nnFiC8WjFM8/UR61FncKdUI/AAAAAAAAAgA/o0lSXSCumoc/s400/Vanilla+Cupcake+1.jpg" uea="true" width="300" /></a></div>
<em><span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;">These cupcakes were just like there name states "really rich". If you're in the mood for a simple yet decadent dessert these are them.</span></em><br />
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Ingredients for cupcakes:<br />
<ul>
<li>1/2 cup softened butter</li>
<li>1 cup sugar</li>
<li>2 eggs</li>
<li>2 tsp. vanilla extract</li>
<li>1-1/2 cups all-purpose flour</li>
<li>1/2 tsp. baking powder</li>
<li>1/4 tsp. salt</li>
<li>2/3 cup cold milk</li>
</ul>
Directions for cupcakes:<br />
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Preheat oven to 350°F.<br />
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Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.<br />
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In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk. <br />
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Bake for 18 - 24 minutes.<br />
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Ingredients for frosting: <br />
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<li>1 cup unsalted butter, softened </li>
<li>3 cups confectioners sugar, sifted (more if necessary)</li>
<li>1/4 teaspoon table salt</li>
<li>1 tablespoon vanilla extract</li>
<li>2 tablespoons milk (more if necessary)</li>
</ul>
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Instructions for frosting:<br />
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Beat butter until creamy. Add confectioners sugar and beat until the sugar has been incorporated with the butter. Add vanilla extract, salt, and 2 tablespoons of milk and beat until light and fluffy. <br />
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If your frosting is to soft or to hard you can add additional milk or sugar at this point a little at a time.<br />
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<a href="http://culinarycollagerecipes.blogspot.com/" target="_blank">Click here for a printable version of this recipe from Culinary Collage.</a>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com9tag:blogger.com,1999:blog-659939765132244032.post-71864518676344591612013-02-14T12:04:00.001-05:002013-02-14T12:04:54.713-05:00HAPPY VALENTINE'S DAY!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Kn0HREBxw4I/UR0YFC7buZI/AAAAAAAAAfw/jV_n4sdXM1Y/s1600/happy_valentines_day.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://3.bp.blogspot.com/-Kn0HREBxw4I/UR0YFC7buZI/AAAAAAAAAfw/jV_n4sdXM1Y/s400/happy_valentines_day.jpg" uea="true" width="400" /></a></div>
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<strong><em><span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;">Happy Valentine's Day! </span></em></strong></div>
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<strong><em><span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;">I hope that you're all doing something special today whether it's with someone special or treating yourself to a nice day today!</span></em></strong></div>
Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com0tag:blogger.com,1999:blog-659939765132244032.post-9939709099717862532013-01-11T14:33:00.000-05:002013-01-11T14:33:21.138-05:00KUNG PAO CHICKEN<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/_h9RNeAjc_n0/TQu3wOIN3aI/AAAAAAAAASU/gSHcVehzBBQ/s1600/Chicken+Stirfry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" n4="true" src="http://4.bp.blogspot.com/_h9RNeAjc_n0/TQu3wOIN3aI/AAAAAAAAASU/gSHcVehzBBQ/s400/Chicken+Stirfry.jpg" width="400" /></a></div>
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<em><span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;">It's been so long since I've posted any recipes that I wasn't sure how to get going again so I took the path of least resistance. This is a recipe that I made a while back and have been meaning to post for quite some time. I'm hoping this is the first of many recipes for the year. </span></em></div>
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Ingredients:</div>
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1 lb boneless skinless chicken breast, cut into 1 inch pieces <br />1 tablespoon cornstarch </div>
1 teaspoon sesame oil<br />
1 tablespoon of canola oil<br />
1/2 onion, diced finely<br />
2 garlic cloves, minced <br />
1/2 - 1 teaspoon crushed red pepper flakes (to your own taste) <br />
1 teaspoon grated ginger<br />
1 red bell pepper, diced<br />
2 celery stalks, diced<br />
4 ounces of white button mushrooms, cut into small pieces<br />
2 tablespoons rice wine vinegar <br />
2 tablespoons soy sauce <br />
2 teaspoons sugar <br />
1/2 cup of peanuts<br />
4 cups cooked rice - I used brown rice<br />
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Directions:<br />
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Combine chicken and cornstarch in small bowl and toss to coat. Meanwhile, heat oil in large non-stick skillet or wok on medium heat. Add chicken and stir fry for 6 to 8 minutes. Remove from heat and set aside.<br />
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Using the same skillet add onions, garlic, crushed red pepper, ginger, bell pepper, celery, and mushroom to skillet. Stir fry just until vegetables are crisp.<br />
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Combine vinegar, soy sauce and sugar in small bowl and add to skillet. Stir chicken back into skillet until well coated and heated thoroughly. <br />
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Stir in peanuts and serve with rice.<br />
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<a href="http://culinarycollagerecipes.blogspot.com/2013/01/kung-pao-chicken.html" target="_blank">Click here for a printable version of this recipe from Culinary Collage.</a>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com5tag:blogger.com,1999:blog-659939765132244032.post-52750950940248574612012-12-31T23:59:00.000-05:002012-12-31T23:59:01.089-05:00HAPPY NEW YEAR!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-EOm_32danEE/UOCo8swET4I/AAAAAAAAAeg/icTFvY5s0BI/s1600/happy_new_year_2013_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="http://1.bp.blogspot.com/-EOm_32danEE/UOCo8swET4I/AAAAAAAAAeg/icTFvY5s0BI/s400/happy_new_year_2013_6.jpg" width="400" /></a></div>
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<span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Happy New Year to everyone from Culinary Collage! </span></span></i></span></div>
Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com6tag:blogger.com,1999:blog-659939765132244032.post-51021654320574267032012-12-24T08:00:00.000-05:002012-12-24T08:00:06.574-05:00MERRY CHRISTMAS<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-AFix6wGNNL4/UNSlrd0BvOI/AAAAAAAAAeQ/99FLK8GkZ4Q/s1600/Snowman.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="400" src="http://1.bp.blogspot.com/-AFix6wGNNL4/UNSlrd0BvOI/AAAAAAAAAeQ/99FLK8GkZ4Q/s400/Snowman.jpg" width="265" /></a></div>
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<em><span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;">Merry Christmas</span></em></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I hope that all of you have a wonderful holiday season. I look forward to being back here blogging to 2013!</span></div>
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<span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;"><em>Terry</em></span></div>
Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com2tag:blogger.com,1999:blog-659939765132244032.post-82662790517372254052012-12-07T16:51:00.000-05:002012-12-07T16:52:08.257-05:00WINE TASTING WITH FRIENDS<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-fAg0RkQs7lY/UMJVvo-52LI/AAAAAAAAAdw/03iSeL1x-I4/s1600/Wine+tasting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nea="true" src="http://4.bp.blogspot.com/-fAg0RkQs7lY/UMJVvo-52LI/AAAAAAAAAdw/03iSeL1x-I4/s400/Wine+tasting.jpg" width="400" /></a></div>
<span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;"><em>Munchies to go with the wine, of course!</em></span><br />
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I've had every intention of posting something earlier than now, but better late than never. Back about 2 months ago Jon and I had a wine tasting in our home through a company called <a href="http://winesforhumanity.com/" target="_blank">Wines for Humanity</a> and I wanted to share this experience with all of you. All we had to do is to provide some cheese and crackers for our guests and they do everything else.......it's really that easy! The host Maria brought the wine, glasses and everything else required. She even provided us with a cute selection of email invite templates in advance to send out to everyone. <br />
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I love to cook, but decided to keep this really simple and just enjoy myself along with our guests. I put together a few cold appetizers for the tasting and that was it. I confess that I'm not much of a wine drinker myself, but I had a really nice time tasting all of the wines. Our host Maria was extremely informative and I think everyone learned a few new things about the different types of wines she brought along. She even gave us a nice hostess gift. <br />
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The best part of all is that Wines for Humanity donates part of the proceeds to your favorite charity. Jon and I picked The American Cancer Society because it's a cause near and dear to our hearts. <br />
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Thank you to Wines for Humanity and a special thanks to our wonderful host Maria!<br />
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<br />Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com2tag:blogger.com,1999:blog-659939765132244032.post-17953657125739174572012-11-28T12:22:00.000-05:002012-11-28T12:22:24.100-05:00WHAT I'VE BEEN DOING LATELY<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-M7kbFkR3WhM/ULY5UodbckI/AAAAAAAAAdI/T_s-JCB77kU/s1600/Brother+CS6000i.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="http://3.bp.blogspot.com/-M7kbFkR3WhM/ULY5UodbckI/AAAAAAAAAdI/T_s-JCB77kU/s320/Brother+CS6000i.jpg" tea="true" width="320" /></a></div>
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<em><span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;">My new sewing machine......a Brother CS6000i.</span></em></div>
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I've been thinking about buying a sewing machine for a while now. I was online going back and forth one evening and my boyfriend said "let me just order that for you". He's a sweetheart like that and here I am sewing again. I'm having a great time looking at sewing blogs, shopping for fabric and dreaming about all of the cute projects I want to create. I spend way too much time in the fabric store just trying to decide on fabric, but I love it! </div>
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I used to sew every now and again about twenty years ago on an old hand me down portable machine that I got from my parents friend when I was in my late teens. I used that machine until I was in my early twenties and then never picked it up again until now. My passion for sewing came from my great grandmother who taught me to sew on an old Singer treadle machine when I was about seven years old. My chin was pretty much even with the sewing table as I was sewing just so that my feet could reach the treadle. I'm sure that I only sewed scraps of fabric together, but it gave me the bug.</div>
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I love this new sewing machine! It does everything I've wanted it to do and it's just so user friendly. </div>
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So far, I've made a small tote with a matching wristlet, a couple pair of flannel boxers for lounging around the house, and two cute throw pillows for our spare bedroom. Right now, I'm in the process of making a duvet cover for our bed with a cute chocolate lab throw pillow too.</div>
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Maybe I'll post some of my projects here as I complete them.</div>
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<a href="http://1.bp.blogspot.com/-bJ_mlYVRaHE/ULZDriywJVI/AAAAAAAAAdg/ehI8nwvWsI4/s1600/fruits+and+veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-bJ_mlYVRaHE/ULZDriywJVI/AAAAAAAAAdg/ehI8nwvWsI4/s320/fruits+and+veggies.jpg" tea="true" width="320" /></a></div>
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<em><span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;">We're trying to eat more fresh fruits and veggies!</span></em></div>
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I've also been trying to create some vegetarian and vegan meals. I know that I've been so bad about posting here and I'm going to try to get back into the swing of things really soon. <br />
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I always read the posts on <a href="http://pinchofyum.com/">Pinch of Yum</a> to see how well their blog does each month and hopefully one day it will inspire me to do the same thing.<br />
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I want to thank Tracy from <a href="http://mylivingcookbook.blogspot.com/">Tracy's Living Cookbook</a> for the inspiration to make some vegan meals of my own. She recently posted a recipe called <a href="http://mylivingcookbook.blogspot.com/2012/11/cheezy-beany-bean-dip.html">Cheezy Beany Bean Dip</a> and I used the bean portion of this recipe to make Spicy Bean Tostadas. This recipe was such a hit that I made it again a few days later....yum!<br />
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See you soon!Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com2tag:blogger.com,1999:blog-659939765132244032.post-49578290209168492722012-11-06T09:19:00.000-05:002012-11-06T09:19:54.957-05:00GET OUT AND VOTE TODAY!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NIlv7X-X8WQ/UJkXZCmDmvI/AAAAAAAAAck/_rDNZZj4fQs/s1600/Obama_Biden.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" rea="true" src="http://1.bp.blogspot.com/-NIlv7X-X8WQ/UJkXZCmDmvI/AAAAAAAAAck/_rDNZZj4fQs/s200/Obama_Biden.jpg" width="200" /></a><a href="http://3.bp.blogspot.com/-3TO8tn2Ylks/UJkXj1h9oQI/AAAAAAAAAcs/LPO6LaPudAM/s1600/Women+for+Obama.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" rea="true" src="http://3.bp.blogspot.com/-3TO8tn2Ylks/UJkXj1h9oQI/AAAAAAAAAcs/LPO6LaPudAM/s200/Women+for+Obama.jpg" width="200" /></a></div>
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<span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;"><em>Get out and vote today! It matters for our future.</em></span></div>
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As you can see I've been slacking off on my blog posts for a very long time, but this one is important. If you promise to vote, I'll promise to start blogging again. I know that the lines will be long, but well worth the wait. I was at my local precinct at 6:25 a.m. this morning to cast my vote and the lines were long, but they moved pretty quickly. <br />
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From one foodie to another.......<strong><span style="color: blue; font-size: large;">V<span style="color: red;">O</span>T<span style="color: red;">E</span>!</span></strong><br />
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<em><span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;">Peace</span></em>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com2tag:blogger.com,1999:blog-659939765132244032.post-57823278144658920092012-02-15T08:27:00.000-05:002012-02-15T08:27:24.014-05:00SIMPLE SLIDERS<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6PKwyYPS3ew/TzuxEStRMVI/AAAAAAAAAcI/R8OZhQjKda0/s1600/Sliders.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://2.bp.blogspot.com/-6PKwyYPS3ew/TzuxEStRMVI/AAAAAAAAAcI/R8OZhQjKda0/s400/Sliders.jpg" width="400" yda="true" /></a></div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;">These simple sliders are a fun way to serve burgers as snack or appetizer anytime. </span></em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Ingredients:<br />
<ul><li>2 pounds ground beef (80/20 works well for these)</li>
<li>Steak seasoning</li>
<li>6 slices of your favorite cheese (I used cheddar); cut into quarters</li>
<li>24 soft dinner rolls (I used whole wheat)</li>
<li>Condiments of choice (ketchup, mustard, mayo, pickles)</li>
</ul>Directions:<br />
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Using approximately 2 ounces per burger form your patties. Season both sides with steak seasoning and grill. Top with cheese and allow the cheese to melt. Assemble and serve.<br />
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<a href="http://culinarycollagerecipes.blogspot.com/2012/02/simple-sliders.html">Click here for a printable version of this recipe from Culinary Collage.</a>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com9tag:blogger.com,1999:blog-659939765132244032.post-89548870488833940902012-01-29T11:43:00.001-05:002012-02-06T09:04:32.973-05:00SUPER BOWL SUNDAY APPETIZERS & MY FIRST GIVEAWAY - CLOSED<span style="color: blue;"><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Here are a few of my favorite appetizers that I thought you might enjoy for your Super Bowl Sunday celebrations. </i></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bvIT1ybgFFc/TxnKyw05ZNI/AAAAAAAAAa0/vqbIrefi8hM/s1600/Crab+Dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="http://1.bp.blogspot.com/-bvIT1ybgFFc/TxnKyw05ZNI/AAAAAAAAAa0/vqbIrefi8hM/s400/Crab+Dip.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://culinarycollage.blogspot.com/2012/01/crab-artichoke-dip-with-crostini.html">CRAB & ARTICHOKE DIP WITH CROSTINI</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-l5r5meTaPtg/TUnSQRMid4I/AAAAAAAAAS8/rQLGgCRExmw/s1600/Portobello.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="http://4.bp.blogspot.com/-l5r5meTaPtg/TUnSQRMid4I/AAAAAAAAAS8/rQLGgCRExmw/s400/Portobello.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://culinarycollage.blogspot.com/2011/02/portobello-mushroom-cap-appetizer.html">PORTOBELLO MUSHROOM CAP APPETIZER </a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mGcxwq0mbmE/TtpYdL11e1I/AAAAAAAAAX0/qeGWQ7EN7HQ/s1600/Mexican+Dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://1.bp.blogspot.com/-mGcxwq0mbmE/TtpYdL11e1I/AAAAAAAAAX0/qeGWQ7EN7HQ/s400/Mexican+Dip.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://culinarycollage.blogspot.com/2011/12/hardy-mexican-dip.html">HARDY MEXICAN DIP</a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-awBH8lpt4l4/TxyzaPom1bI/AAAAAAAAAa8/wHJwxb6cTHs/s1600/Sushi+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://2.bp.blogspot.com/-awBH8lpt4l4/TxyzaPom1bI/AAAAAAAAAa8/wHJwxb6cTHs/s400/Sushi+2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://culinarycollage.blogspot.com/2009/10/sushi-rolls-with-crab-brown-rice_29.html">SUSHI ROLLS WITH CRAB & BROWN RICE</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-s-bXHF7r7HY/TxyzlNwmHDI/AAAAAAAAAbE/9NGqpgf11xE/s1600/Chicken+Sate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="146" src="http://4.bp.blogspot.com/-s-bXHF7r7HY/TxyzlNwmHDI/AAAAAAAAAbE/9NGqpgf11xE/s400/Chicken+Sate.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://culinarycollage.blogspot.com/2010/09/chicken-satay-with-peanut-sauce.html">CHICKEN SATAY WITH PEANUT SAUCE</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Have a safe and happy Super Bowl celebration!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Terry</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: blue; font-family: Times, "Times New Roman", serif; text-align: center;"><span style="font-size: large;"><i>Now for my very first giveaway.</i></span></div><div class="separator" style="clear: both; color: blue; font-family: Times, "Times New Roman", serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: blue; font-family: Times, "Times New Roman", serif; text-align: center;"><em><span style="font-size: large;">The winner is Lyndsey from Tiny Skillet!</span></em></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IeJ_6jaNusg/TyQ1G_SoGuI/AAAAAAAAAcA/HowPXeQHY8U/s1600/fn-star-insiders-guide-400.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-IeJ_6jaNusg/TyQ1G_SoGuI/AAAAAAAAAcA/HowPXeQHY8U/s400/fn-star-insiders-guide-400.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Food Network Star: The Official Insider's Guide to America's hottest food show</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">I'm a big fan of the Food Network and especially of Bobby Flay. I love the types of foods that he prepares. They are usually grilled, spicy, full of flavor and generally quick and easy to prepare.</span></span></i></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">I've become a big fan of the Next Food Network Star and have watched as some new faces have been added to the network, so it was exciting when the folks at <a href="http://www.harpercollins.com/">HarperCollins Publishers</a> offered this Food Network Star book for me to giveaway on my site.</span></span></i></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">This book is full of great recipes, photos and behind-the-scene stories from the show.</span></span></i></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Rules for participation:</span></span></i></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 - Giveaway is open to US residents only.</span></span></i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2 - To enter you simply need to leave a comment on this post mentioning one of your favorite appetizers <u>no later</u> than Super Bowl Sunday, February 5, 2012 at 6:30 pm EST (kickoff time).</span></span></i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">3 - A winner will be selected by using Random.org a random number generator. </span></span></i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">4 - The winner must respond within 7 days of drawing or another winner will be randomly selected at that time.</span></span></i></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><iframe frameborder="0" height="200" longdesc="http://www.random.org/integers/" scrolling="no" src="http://www.random.org/widgets/integers/iframe.php?title=True+Random+Number+Generator&buttontxt=Generate&width=160&height=200&border=on&bgcolor=%23FFFFFF&txtcolor=%23777777&altbgcolor=%23CCCCFF&alttxtcolor=%23000000&defaultmin=&defaultmax=&fixed=off" width="160"></iframe><br />
<div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Good Luck to All!</span></span></i></span></div>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com15tag:blogger.com,1999:blog-659939765132244032.post-696100699084849862012-01-27T14:39:00.000-05:002012-01-27T14:39:00.545-05:00GRILLED BEEF FAJITAS<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vffuvuPtSfA/TyLSNruFZAI/AAAAAAAAAb4/PpVJxj-_nNE/s1600/Steak+Fajita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="http://1.bp.blogspot.com/-vffuvuPtSfA/TyLSNruFZAI/AAAAAAAAAb4/PpVJxj-_nNE/s400/Steak+Fajita.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><i>Fajitas are one of my favorite Mexican meals. They're quick and easy to prepare.</i></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients: </div><ul><li>1/2 cup olive oil, plus more for grilling vegetables</li>
<li>1/3 cup naturally brewed soy sauce</li>
<li>2 cloves garlic, crushed</li>
<li>1/4 cup lime juice</li>
<li>1/4 teaspoon cayenne pepper</li>
<li>1/2 teaspoon ground cumin</li>
<li>3 tablespoons brown sugar</li>
<li>1-1/2 to 2 pounds skirt steak</li>
<li>1 large onion, cut into strips</li>
<li>1 red bell pepper, cut into strips</li>
<li>Whole wheat tortillas </li>
<li>Toppings of your choice such as salsa, cheese, jalapeno, guacamole and sour cream</li>
</ul><div class="separator" style="clear: both; text-align: left;"> Directions: </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a large Ziploc bag mix olive oil, soy sauce, garlic, lime juice, cayenne, cumin and brown sugar. Add your skirt steak to marinade and refrigerate for one hour. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat your barbecue grill. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After steak is marinated remove if from the refrigerator allowing it to come to room temperature before grilling. While your meat coming to room temperature slice your vegetables and wrap your tortillas in foil.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Put your steak on open grill turning after 4 - 5 minutes until medium rare. Using a grilling pan grill your veggies with a small amount of olive oil. Place tortillas on upper rack of grill to warm. Remove beef from grill and allow to rest before slicing. Thinly slice against the grain on a bias. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve with choice of toppings.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://culinarycollagerecipes.blogspot.com/2012/01/grilled-beef-fajitas.html">Click here for a printable version of this recipe from Culinary Collage.</a></div>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com5tag:blogger.com,1999:blog-659939765132244032.post-91951115288867259802012-01-20T15:13:00.000-05:002012-01-20T15:13:45.935-05:00CRAB & ARTICHOKE DIP WITH CROSTINI<div class="separator" style="clear: both; text-align: center;"><img border="0" height="247" nfa="true" src="http://1.bp.blogspot.com/-bvIT1ybgFFc/TxnKyw05ZNI/AAAAAAAAAa0/vqbIrefi8hM/s400/Crab+Dip.jpg" width="400" /></div><em><span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;">This is a really quick and easy appetizer that was a big hit for New Year's Eve this past year. I wanted to make something that could be prepared earlier that day and heated just before we left the house that evening. I prepared the dip and the crostini in advance and then cooked the dip prior to leaving the house. This worked out great and I didn't have to worry about trying to get ready for the evening and cooking all at the same time. </span></em><br />
<br />
<em><span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;">This can also be prepared in smaller dishes as shown here above. I actually made a double batch of this and kept a little for us to snack on at home for New Year's Day....yum!</span></em><br />
<br />
Ingredients for dip:<br />
<ul><li>8 oz cream cheese, room temperature </li>
<li>1/2 cup mayonnaise</li>
<li>1/2 cup Greek yogurt </li>
<li>1 tablespoon lemon juice</li>
<li>2 cups Trader Joe’s Quattro Formaggio cheese, divided</li>
<li>1/4 cup diced green onion, whites only</li>
<li>14 oz can of quartered artichoke hearts, drained</li>
<li>8 oz jumbo lump crab meat</li>
<li>1/4 teaspoon paprika</li>
<li>Salt and pepper to taste</li>
</ul>Ingredients for crostini:<br />
<ul><li>1 baguette sliced on a bias, white or whole wheat</li>
<li>1/4 cup olive oil</li>
<li>1/4 cup butter </li>
<li>2 cloves garlic, crushed</li>
<li>Salt and pepper to taste</li>
</ul>Directions for dip:<br />
<br />
Preheat oven to 425 degrees.<br />
<br />
Beat the cream cheese, mayo, and yogurt together until smooth. Add the diced green onions, lemon juice, and 1 1/2 cup grated cheese. Add the paprika, salt and pepper. Fold in artichokes and crab.<br />
<br />
Spread mixture evenly into a casserole dish and top with the remaining cheese. Bake for 20 minutes, until bubbly and golden brown.<br />
<br />
Directions for crostini:<br />
<br />
While your dip is in the oven prepare the crostini.<br />
<br />
In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble and season with salt and pepper. Remove from the heat.<br />
<br />
Dip each slice of bread into the garlic mixture, turning to coat each side. Broil on the middle rack of the 425 degree preheated oven for about 8 minutes, or until golden brown. <br />
<br />
Your dip will stay warm while these are cooking or you can prepare the crostini in advance and just warm in the oven when you bake your dip.<br />
<br />
Enjoy!<br />
<br />
<a href="http://culinarycollagerecipes.blogspot.com/2012/01/crab-artichoke-dip-with-crostini.html">Click here for a printable version of this recipe from Culinary Collage.</a>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com7tag:blogger.com,1999:blog-659939765132244032.post-86454851181738830332012-01-13T06:00:00.001-05:002012-01-13T06:00:10.031-05:00SWEET & SALTY CHEWY GRANOLA BARS<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/---q0edY9-Hw/Tw5CoACPxVI/AAAAAAAAAao/kSsGrJO54ig/s1600/Granola+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="http://1.bp.blogspot.com/---q0edY9-Hw/Tw5CoACPxVI/AAAAAAAAAao/kSsGrJO54ig/s400/Granola+Bars.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;">These granola bars are sweet, salty, chewy, crunchy and really very tasty! They satisfy many different cravings all at once. </span></i></span></span><span style="color: blue;"><span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;">I was a little skeptical at first about how they would firm up since there is no baking required, but no need to worry....they firmed up nicely.</span></i></span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;">We're trying once again to stay away from refined sugars in our house and this recipe is a perfect fit. I can tell you that these bars have made it a lot easier. </span></i></span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients: </div><ul><li>1-1/2 cups rolled oats</li>
<li>1 cup raw slivered almonds</li>
<li>1 cup raw pepitas (pumpkin seeds)</li>
<li>1 cup raw sunflower seeds</li>
<li>3 cups crisp brown rice cereal</li>
<li>1 cup dried cranberries</li>
<li>1 cup dried apricots, chopped</li>
<li>1 cup unsalted almond butter</li>
<li>1 cup honey</li>
<li>2 teaspoons cinnamon </li>
<li>1 tablespoon sea salt</li>
</ul><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a 350 degree oven toast the oats, almonds, pepitas and sunflower seeds one at a time until nicely browned; stirring occasionally. Toss toasted oats and nuts with cereal and dried fruit.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Using a small sauce pan over low heat add the almond butter and honey stirring just until they meld nicely together. Do not let this mixture cook to hot. Add the salt and cinnamon and stir. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the warm mixture to the dry ingredients and stir until all of the dry ingredients are completely coated. </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">Using a 9 x 13 pan lined with wax paper, press the mixture into the pan. I usually lay a piece of wax paper on the top to press down the mixture so that it doesn't stick to my hands. Cover and refrigerate for several hours until firm. Cut into bars and serve. Store extra bars in an air tight container in the refrigerator.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://culinarycollagerecipes.blogspot.com/2012/01/sweet-salty-chewy-granola-bars.html">Click here for a printable version of this recipe from Culinary Collage.</a></div>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com16tag:blogger.com,1999:blog-659939765132244032.post-67197006128184229582012-01-09T06:00:00.001-05:002012-01-09T06:00:00.382-05:00ASIAN CHICKEN SALAD WITH SESAME GINGER DRESSING<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DMWGV2ir3iw/TwiegBnMS0I/AAAAAAAAAaY/C9Xxzy4hgp8/s1600/Asian+Chicken+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="http://4.bp.blogspot.com/-DMWGV2ir3iw/TwiegBnMS0I/AAAAAAAAAaY/C9Xxzy4hgp8/s400/Asian+Chicken+Salad.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"> <span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">I love the fresh light flavor of this salad with the combination of ingredients. It's light and satisfying and filling at the same time.</span></span></i></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients for salad:</div><ul><li>1 head heart of romaine, chopped</li>
<li>1 cup shredded broccoli slaw mix </li>
<li>1 cup coarsely shredded cabbage</li>
<li>2 stalks celery, cut on a bias</li>
<li>1 carrot, cut into matchstick pieces </li>
<li>1/2 red bell pepper sliced into thin strips </li>
<li> 1/2 cup of edamame, shelled</li>
<li>1/2 cup slivered almonds</li>
<li>1 small can mandarin oranges in their own juice, drained </li>
<li>2 small or 1 large chicken breast, poached and cubed</li>
<li>Chow mien noodles for topping</li>
</ul><div class="separator" style="clear: both; text-align: left;">Ingredients for dressing:</div><ul><li>2 cloves garlic, crushed</li>
<li>1 tablespoon fresh grated ginger root</li>
<li>1/4 cup olive oil</li>
<li>2 tablespoons sesame oil</li>
<li>3 tablespoons rice vinegar</li>
<li>1/4 cup naturally brewed soy sauce</li>
<li>1/4 cup honey</li>
<li>2 tablespoons water</li>
<li>2 tablespoons sesame seeds</li>
</ul><div class="separator" style="clear: both; text-align: left;">Directions for salad:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine all ingredients except mandarin oranges, chicken and chow mien noodles and toss together. Place salad mixture on plate and top with remaining ingredients.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Direction for dressing:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine all ingredients except sesame seeds. Microwave for 30 seconds and mix with blender. Add sesame seeds and chill before serving.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://culinarycollagerecipes.blogspot.com/2012/01/asian-chicken-salad-with-sesame-ginger.html">Click here for a printable version of this recipe from Culinary Collage.</a></div>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com12tag:blogger.com,1999:blog-659939765132244032.post-59157861458368917412012-01-06T16:50:00.000-05:002012-01-06T16:50:36.343-05:00THAI PEANUT CHICKEN PASTA<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SdKmVMUm76w/TwdifyaGW8I/AAAAAAAAAaQ/3Zb6ag8M-ic/s1600/Thai+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" rea="true" src="http://2.bp.blogspot.com/-SdKmVMUm76w/TwdifyaGW8I/AAAAAAAAAaQ/3Zb6ag8M-ic/s400/Thai+pasta.jpg" width="400" /></a></div><span style="color: blue; font-family: Times, "Times New Roman", serif; font-size: large;"><em>I was craving Thai food and more specifically wanted something made with coconut milk. This dish seemed to really hit the spot.</em></span><br />
<br />
Ingredients:<br />
<ul><li>1/2 cup natural peanut butter </li>
<li>1 can unsweetened coconut milk</li>
<li>2 tablespoons naturally brewed soy sauce </li>
<li>1/4 cup fresh lemon juice</li>
<li>1/2 cup chicken broth </li>
<li>3 tablespoons brown sugar </li>
<li>4 garlic cloves, crushed</li>
<li>1/4 teaspoon Asian chili paste</li>
<li>Salt to taste</li>
<li>1/4 teaspoon cayenne pepper</li>
<li>1 pound whole wheat spaghetti </li>
<li>3 tablespoons peanut oil, divided</li>
<li>3 boneless skinless chicken breasts (thinly cut & poached) </li>
<li>1 red bell pepper, chopped</li>
<li>4 ounces button or cremini mushrooms, sliced</li>
<li>1 cup broccoli florets</li>
<li>1 cup salted peanuts, roasted & chopped </li>
</ul>Directions:<br />
<br />
Combine the peanut butter, coconut milk, soy sauce, lemon juice, chicken stock, brown sugar, garlic, chili paste, salt, and cayenne in a small saucepan over low heat. Stir constantly and cook until thickened. Cover and set aside.<br />
<div> </div><div>Poach chicken and drain excess water.</div><br />
Cook spaghetti and drain. Toss with 2 tablespoons of peanut oil. Cover and set aside.<br />
<br />
In a wok or large saute pan heat remaining peanut oil and stir fry the vegetables. Once vegetables are cooked as desired, lower heat and add chicken, pasta and sauce. Stir together so that the sauce is evenly distributed and all of the ingredients are desired temperature.<br />
<br />
Serve with peanuts for topping.<br />
<div> </div><a href="http://culinarycollagerecipes.blogspot.com/2012/01/thai-peanut-chicken-pasta.html">Click here for a printable version of this recipe from Culinary Collage.</a>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com8tag:blogger.com,1999:blog-659939765132244032.post-22364300152721909562012-01-03T06:00:00.014-05:002013-01-02T11:38:21.642-05:00AVOCADO CORN SALAD<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-I0IqPO50-IE/TwEe8ekY2pI/AAAAAAAAAaI/qGUmUcARWkI/s1600/Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="http://4.bp.blogspot.com/-I0IqPO50-IE/TwEe8ekY2pI/AAAAAAAAAaI/qGUmUcARWkI/s400/Salad.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">This is more of a summer salad, however, with it being the beginning of the year everyone is trying to get back into the swing of eating healthier. In the summer I make this with fresh cut corn, but this time of year frozen will do just fine. This is a recipe that I modified slightly from Paula Deen. I hope that you enjoy.</span></span></i></span></div>
<br />
Ingredients:<br />
<ul>
<li>2 cups fresh corn or thawed frozen corn</li>
<li>2 avocados, chopped in bite size pieces</li>
<li>1 pint grape tomatoes, halved</li>
<li>3 tablespoons olive oil</li>
<li>2 tablespoons lime juice</li>
<li>1 teaspoon lime zest </li>
<li>1/4 cup fresh chopped cilantro</li>
<li>Salt and pepper to taste</li>
</ul>
Directions:<br />
<br />
Combine corn, avocado and tomatoes. In a separate bowl combine the rest of the ingredients and stir together. Blend with corn mixture and refrigerate for at least one hour before serving.<br />
<br />
<a href="http://culinarycollagerecipes.blogspot.com/2012/01/avocado-corn-salad.html">Click here for a printable version of this recipe from Culinary Collage.</a>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com15tag:blogger.com,1999:blog-659939765132244032.post-75871152723443841002012-01-01T21:25:00.000-05:002012-01-01T21:25:04.389-05:002012 FOOD BLOG GOALS<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XMZ0_EOAweA/TwC8P8O2iUI/AAAAAAAAAZ8/oSp9VQZkKGg/s1600/2012+New+Year.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-XMZ0_EOAweA/TwC8P8O2iUI/AAAAAAAAAZ8/oSp9VQZkKGg/s400/2012+New+Year.gif" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><i>I wish all of you a safe and prosperous New Year! To my fellow food bloggers.....happy cooking in the year ahead!</i></span></span></span> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>1 - Post here more often, at least once a week.<br />
<br />
2 - Host my first giveaway.<br />
<br />
3 - Experiment with cooking cuisines that I've never cooked such as Middle Eastern, Indian, Hungarian, etc.<br />
<br />
4 - Work on improving my photos.<br />
<br />
5 - Make some homemade dog treats for Jake our great dog and post the recipe here.<br />
<br />
6 - Buy a new kitchen gadget.<br />
<br />
7 - Make pasta from scratch.<br />
<br />
8 - Post a recipe prepared on my BBQ grill......I love to grill and never seem to post those recipes here.<br />
<br />
9 - Try my hand at canning.......I used to do this with my mother as a child and haven't done it myself.<br />
<br />
10 - Start making more staples from scratch like granola, salad dressings, etc.<br />
<br />
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><i style="color: blue;">Terry </i></span>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com6tag:blogger.com,1999:blog-659939765132244032.post-74471996903321579902011-12-31T06:00:00.001-05:002012-01-01T21:54:31.362-05:00BROWN BUTTER BALSAMIC PASTA<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SV2GQ6T74bE/Tv8oM_dilvI/AAAAAAAAAZk/Lp_utC3IKRg/s1600/Shrimp+Brown+Butter+Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://1.bp.blogspot.com/-SV2GQ6T74bE/Tv8oM_dilvI/AAAAAAAAAZk/Lp_utC3IKRg/s400/Shrimp+Brown+Butter+Pasta.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"> <span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><i>I love shrimp and pasta together and this is such a quick and easy meal to prepare. You can use any veggies that you prefer.</i></span></span></span></div><br />
Ingredients for sauce:<br />
<ul><li>1/2 cup (1 stick) butter</li>
<li>3 tablespoons of balsamic vinegar</li>
<li>dash of salt and pepper</li>
</ul>Ingredients for pasta:<br />
<ul><li> 1 tablespoon of olive oil</li>
<li>1 tablespoon of butter</li>
<li>1 red bell pepper, sliced</li>
<li> 4 ounces button mushrooms, sliced</li>
<li>4 ounces of asparagus cut into two in pieces (I was out of it here)</li>
<li>1 clove crushed garlic</li>
<li>1/2 pound raw peeled and cleaned shrimp, medium to large</li>
<li>White wine to de-glaze pan</li>
<li>8 ounces whole wheat pasta of choice</li>
<li>1/4 cup walnuts</li>
<li>Parmesan cheese to taste</li>
</ul>Directions for sauce:<br />
<br />
Place butter into a small saucepan and melt on medium heat; continue to heat over medium heat until butter turns golden brown in color. Once the butter reaches the desired color; remove from heat. Let cool for 3 minutes and add balsamic vinegar, salt and pepper.<br />
<br />
Set aside.<br />
<br />
Directions for pasta:<br />
<br />
Boil pasta according to directions.<br />
<br />
While pasta is cooking add olive oil and butter to saute pan over medium heat. Add vegetables and garlic, saute until done. Remove from pan and set aside. Add shrimp into hot pan the vegetables were in and cooked until just pink. De-glaze the pan with white wine and add back in vegetables, add cooked pasta, walnuts, sauce and stir.<br />
<br />
Serve with Parmesan on side.<br />
<br />
Enjoy!<br />
<br />
<a href="http://culinarycollagerecipes.blogspot.com/2011/12/brown-butter-balsamic-pasta.html">Click here for a printable version of this recipe from Culinary Collage.</a>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com2tag:blogger.com,1999:blog-659939765132244032.post-50552329945697923822011-12-30T03:00:00.002-05:002012-01-01T22:33:06.351-05:00BEEF & BEAN CHIMICHANGAS<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wcYgBmhjGqE/TvNHfDXKkVI/AAAAAAAAAY0/a9RQLbQ9rgE/s1600/Chimichanga%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" rea="true" src="http://1.bp.blogspot.com/-wcYgBmhjGqE/TvNHfDXKkVI/AAAAAAAAAY0/a9RQLbQ9rgE/s400/Chimichanga%255B1%255D.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><i><span style="color: blue; font-family: Times,"Times New Roman",serif; font-size: large;">I really love Mexican food, but I don't like to make fried foods. This recipe is as good as the deep fried version without all the fuss and a lot less calories.</span></i></div><br />
Ingredients:<br />
<ul><li>1 pound lean ground beef</li>
<li>1 medium onion, diced</li>
<li>2 cloves of garlic, crushed</li>
<li>1 small can of mild green chili’s</li>
<li>1 teaspoon paprika</li>
<li>1 teaspoon chili powder</li>
<li>1 teaspoon ground cumin</li>
<li>1 teaspoon oregano</li>
<li>1/4 teaspoon of cayenne (optional)</li>
<li>2 tablespoons tomato paste</li>
<li>1/4 cup of salsa</li>
<li>Salt and pepper, to taste</li>
<li>1 can black beans, rinsed and drained</li>
<li>8 ounces of shredded cotija or monterey jack cheese</li>
<li>Flour tortillas (I like to use whole wheat ones)</li>
<li>Canola oil cooking spray</li>
<li>Toppings of choice - sour cream, guacamole, jalapenos, salsa</li>
</ul>Directions:<br />
<br />
<div></div><div>Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.<br />
<br />
In a large skillet, brown the ground beef, onions and garlic until cooked. Drain any excess grease. Add green chili’s, seasonings, tomato paste and salsa; cooking on low until all ingredients meld together. Stir in black beans. Warm your tortillas slightly just so that they are pliable to work with. Fill each tortilla with meat mixture and top with cheese and roll into chimichanga. Place on prepared baking sheet and spray the top of the chimichangas with cooking spray. Bake for 8 - 10 minutes and turn over and bake for another 4 - 6 minutes or until lightly browned.</div><div><br />
Top with toppings as desired.<br />
<br />
<a href="http://culinarycollagerecipes.blogspot.com/2011/12/beef-bean-chimichangas.html">Click here for a printable version of this recipe from Culinary Collage.</a></div>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com16tag:blogger.com,1999:blog-659939765132244032.post-5490526209805496452011-12-28T03:16:00.002-05:002011-12-28T09:09:20.429-05:00PORK CARNITAS<div class="separator" style="clear: both; text-align: center;"><img border="0" height="252" src="http://2.bp.blogspot.com/-yOkmEe-Ke9I/TvFYFOWuYQI/AAAAAAAAAYo/HP9a4_-Y6RY/s400/Carnitas.jpg" width="400" /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">I love Mexican food, but had never made carnitas before. I'll definitely make this again. The pork is a nice change from the chicken and beef Mexican recipes that I make most of the time. </span></span></i></span></div><br />
Ingredients:<br />
<ul><li>3 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes</li>
<li>1/2 cup orange juice</li>
<li>1/4 cup lime juice</li>
<li>4 cloves garlic, peeled and crushed</li>
<li>1 teaspoon coriander</li>
<li>1 teaspoon ground cumin</li>
<li>1/2 teaspoon chili powder</li>
<li>1/4 teaspoon cayenne (optional)</li>
<li>1 teaspoon sea salt</li>
<li>Corn or flour tortillas, I prefer whole wheat flour</li>
</ul>Directions:<br />
<br />
Place the pork in a large Dutch oven or heavy pot. Add all ingredients except tortillas and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for 1 hour to 1-1/2 hours without stirring until meat is tender.<br />
<br />
Increase the heat to medium-high and stir occasionally, continue to cook for about 20 - 30 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, gently turning pieces only as needed.<br />
<br />
When pork has browned, it’s ready to serve. Add additional seasonings at this point to taste and serve on warmed tortillas with your choice of sides.<br />
<br />
<a href="http://culinarycollagerecipes.blogspot.com/2011/12/pork-carnitas.html">Click here for a printable version of this recipe from Culinary Collage.</a>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com8tag:blogger.com,1999:blog-659939765132244032.post-42366700463334289682011-12-26T20:59:00.001-05:002012-02-14T09:47:01.572-05:00MOCHA MADNESS COOKIES<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7F4Do_XiUIw/TvklqeKtGgI/AAAAAAAAAZM/0eFWqtITgZY/s1600/Mocha+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-7F4Do_XiUIw/TvklqeKtGgI/AAAAAAAAAZM/0eFWqtITgZY/s400/Mocha+Cookies.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue;"><i><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;"> I love coffee! I love dark chocolate! This recipe brings those two things together to make this really addicting cookie. If you like coffee and dark chocolate then I should warn you that these are very difficult to stop eating.</span></span></i></span></div><span style="color: blue;"><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-style: italic;"></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><ul><li>2-1/2 cups whole wheat flour</li>
<li>1 teaspoon baking powder</li>
<li>1/4 teaspoon salt</li>
<li>1 cup butter (2 sticks), room temperature</li>
<li>1/2 cup brown sugar</li>
<li>1 cup sugar</li>
<li>2 eggs</li>
<li>1 teaspoon vanilla</li>
<li>1-1/2 tablespoons hot water</li>
<li>4 tablespoons of instant coffee</li>
<li>2 cups dark chocolate chips, divided</li>
</ul><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs and vanilla. In a small cup, dissolve coffee into hot water. Stir coffee mixture into the sugar mixture until well incorporated. Add flour mixture stirring until incorporated. Stir in 1-1/2 cups of the chocolate chips.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Shape into 1 inch balls or use a small cookie scoop and bake on parchment lined baking sheet for 12 - 14 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Allow to cool on a wire rack. When cookies have cooled completely, melt the remaining chocolate chips in microwave safe container on 50% power in 30 second intervals until melted. Using a fork, drizzle chocolate over cooled cookies.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.blogger.com/goog_327128234"><br />
</a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://culinarycollagerecipes.blogspot.com/2011/12/mocha-madness-cookies.html">Click here for a printable version of this recipe from Culinary Collage.</a></div><div class="separator" style="clear: both; text-align: center;"></div><span id="goog_791591656"></span><span id="goog_791591657"></span>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com14tag:blogger.com,1999:blog-659939765132244032.post-24424821030978035222011-12-23T04:00:00.001-05:002011-12-23T04:00:08.018-05:00PEPPERMINT BROWNIE DELIGHTS<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GOq-6eajZ5I/TvFSp6b8T1I/AAAAAAAAAYg/i9N7yw2J1Hc/s1600/Peppermint+Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="http://2.bp.blogspot.com/-GOq-6eajZ5I/TvFSp6b8T1I/AAAAAAAAAYg/i9N7yw2J1Hc/s400/Peppermint+Brownies.jpg" width="400" /></a></div> <span style="color: blue;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><i>I've been on this peppermint kick lately and decided that I'd make a dessert using peppermint. I love dark chocolate, so I decided that I'd combine the two and came up with these brownies. </i></span></span></span><br />
<br />
<span style="color: blue;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><i>We had friends over for dinner and I made these for dessert. They were a big hit!</i></span></span></span><br />
<br />
Ingredients for brownie:<br />
<ul><li>3/4 cup all-purpose flour</li>
<li>1 tablespoon cocoa powder</li>
<li>1/4 teaspoon salt</li>
<li>1/2 cup unsalted butter, plus more for pan</li>
<li>8 ounces dark chocolate, chopped and divided</li>
<li>3/4 cup granulated white sugar</li>
<li>1/4 cup light brown sugar</li>
<li>3 large eggs</li>
<li>1 teaspoon vanilla</li>
</ul>Ingredients for topping:<br />
<ul><li>6 ounces of dark chocolate</li>
<li>2 tablespoons butter</li>
<li>1/4 teaspoon peppermint extract</li>
<li>4 crushed candy canes</li>
</ul>Directions for brownies:<br />
<br />
Preheat oven to 350 degrees. <br />
<br />
Butter an 8x8-inch pan. <br />
<br />
In a medium bowl, sift together flour, cocoa powder, and salt; set aside.<br />
<br />
In a large saucepan, melt butter over low heat until melted. Add half of the chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. Let cool slightly.<br />
<br />
Whisk eggs and vanilla and stir the batter around until just mixed and no longer grainy-looking. Add flour mixture to batter and stir just until combined. Stir in remaining chocolate.<br />
<br />
Pour batter into prepared pan. Bake for 28 - 30 minutes until toothpick comes out clean. Don't over bake.<br />
<br />
Let cool.<br />
<br />
Directions for topping:<br />
<br />
In a small saucepan over low heat, melt butter and chocolate until the mixture is completely incorporated. Add peppermint extract and stir. Pour mixture over cooled brownies and spread with a rubber spatula. Sprinkle with crushed candy canes.<br />
<br />
Let cool. Cut into squares and serve.<br />
<br />
Enjoy!<br />
<br />
<a href="http://culinarycollagerecipes.blogspot.com/2011/12/peppermint-brownie-delights.html">Click here for a printable version of this recipe from Culinary Collage.</a>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com6tag:blogger.com,1999:blog-659939765132244032.post-51308217109541070762011-12-20T21:26:00.000-05:002011-12-20T21:26:44.538-05:00SUGAR COOKIE HOLIDAY TREES<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UgRZ3G-NUME/TvExRuwhd4I/AAAAAAAAAYY/3yXLF4E1vwg/s1600/Xmas+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="http://3.bp.blogspot.com/-UgRZ3G-NUME/TvExRuwhd4I/AAAAAAAAAYY/3yXLF4E1vwg/s400/Xmas+Cookies.jpg" width="400" /></a></div><span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">I've always liked to bake for the holidays, but haven't made sugar cookies since I was a child. I'm not really sure why that's the case other than there are so many cookie recipes in the world and it always seemed that everyone made sugar cookies for Christmas. I guess I like to be different. Well, this year I discovered a food blog called <a href="http://www.culinarycollage.blogspot.com/2009/10/reynolds-family-cream-wafer-cookies_29.html">"Bake at 350"</a> and wow is this woman ever talented. She makes these beautifully detailed cookies that make Martha Stewart look like an amateur. Looking at her site gave me a foodie orgasm! </span></span></i></span><br />
<br />
<span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">My brother and nephew were coming over to spend some quality family time together before the holidays and I decided that Jon - my boyfriend, Rich - my brother, David - my nephew and I should bake cookies together. I made sure that I had plenty of ingredients on hand for all different types of cookies. Jon made his mother's cookie recipe that's listed here on my blog called <a href="http://www.culinarycollage.blogspot.com/2009/10/reynolds-family-cream-wafer-cookies_29.html">Reynolds' Family Creme Wafer Cookies</a> and they were fantastic as usual. My brother and nephew made a no-bake peanut butter chocolate recipe that was really good and I made my favorite oatmeal recipe which I'll post here sometime soon.</span></span></i></span><br />
<br />
<span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">I decided that it would be fun to take a stab at baking some sugar cookies after looking at the Bake at 350 blog and seeing her work. Baking the cookies were a snap. I followed her recipe and they turned out wonderfully, but then we all started in on the decorating. Suffice it to say that this family will never win a sugar cookie decorating award. We had fun and laughed the entire time so that part was well worth it. The trees that you see above are the only cookies that didn't look like they were done by a group of toddlers with a sugar buzz. The recipe listed here is from the Bake at 350 site, but I thought that I'd pass it along so that it might inspire some of you to make cookies with your family too!</span></span></i></span><br />
<br />
<span style="color: blue;"><i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Have fun and enjoy the holiday!</span></span></i></span><br />
<br />
Ingredients:<br />
<ul><li>3 cups unbleached, all-purpose flour</li>
<li> 2 teaspoon baking powder</li>
<li> 1 cup sugar </li>
<li> 1 cup - 2 sticks salted butter, cold</li>
<li> 1 egg</li>
<li> 3/4 teaspoon pure vanilla extract</li>
<li> 1/2 teaspoon pure almond extract</li>
<li>Your choice of decorations.......I used tubes of store bought icing, sprinkles, etc </li>
</ul>Directions:<br />
<br />
Preheat oven to 350.<br />
<br />
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.<br />
<br />
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling. I refrigerated the dough at this point overnight. I took it out and let it set on the counter for one hour before rolling.<br />
<br />
Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets and freeze on the baking sheet for 5 minutes before baking. Bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.<br />
<br />
Once they are completely cooled, let the decorating fun begin!<br />
<br />
<a href="http://culinarycollagerecipes.blogspot.com/2011/12/sugar-cookie-holiday-trees.html">Click here for a printable version of this recipe from Culinary Collage. </a>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com0tag:blogger.com,1999:blog-659939765132244032.post-76020360437973957762011-12-10T06:00:00.003-05:002012-01-01T21:49:28.044-05:00CRANBERRY FILLED SHORTBREAD BARS<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-R5oozErPxkw/TtujCKrKOCI/AAAAAAAAAYE/12_Ipc6Fo8E/s1600/Cranberry+Shortbread+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="http://2.bp.blogspot.com/-R5oozErPxkw/TtujCKrKOCI/AAAAAAAAAYE/12_Ipc6Fo8E/s400/Cranberry+Shortbread+Bars.jpg" width="400" /></a></div><i><span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">I really love cranberry desserts. The combination of tart and sweet compliment each other so well. This recipe is so quick and simple. The tart taste of the cranberry with the buttery shortbread tastes wonderful together.</span></span></span></i><br />
<br />
Filling Ingredients:<br />
<ul><li>2 1/2 cups fresh cranberries</li>
<li>2/3 cup granulated white sugar</li>
<li>3 tablespoons orange juice</li>
</ul>Shortbread Ingredients:<br />
<ul><li>2 cups flour</li>
<li>2 tablespoons cornstarch</li>
<li>1/4 teaspoon salt</li>
<li>1 cup butter, room temperature</li>
<li>1/3 cup light brown sugar</li>
<li>1 teaspoon vanilla</li>
</ul>Filling Directions:<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Place all the ingredients in a sauce pan. Cook over medium heat until boiling. Continue to boil the filling until it becomes thick, about 5 minutes. Remove from heat and let cool while you make the shortbread.<br />
<br />
Shortbread Directions: <br />
<br />
In a separate bowl whisk the flour, cornstarch, and salt. <br />
<br />
Cream the butter until smooth with electric mixer. Add the sugar and beat until creamy. Beat in the vanilla. Stir in the flour mixture just until incorporated. <br />
<br />
Press two-thirds of the shortbread into the bottom of the prepared pan. Then evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.<br />
<br />
Crumble the remaining mixture over the top of the cranberry filling. Then lightly press the dough into the filling. <br />
<br />
Bake for 30 minutes, or until golden brown on top. Remove from oven, place on a wire rack. Allow to cool completely in pan, cut into squares and serve.<br />
<br />
<a href="http://culinarycollagerecipes.blogspot.com/2011/12/cranberry-filled-shortbread-bars.html">Click here for a printable version of this recipe from Culinary Collage. </a>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com4tag:blogger.com,1999:blog-659939765132244032.post-21117491076291580872011-12-03T12:15:00.000-05:002011-12-03T12:15:14.714-05:00HARDY MEXICAN DIP<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mGcxwq0mbmE/TtpYdL11e1I/AAAAAAAAAX0/qeGWQ7EN7HQ/s1600/Mexican+Dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://1.bp.blogspot.com/-mGcxwq0mbmE/TtpYdL11e1I/AAAAAAAAAX0/qeGWQ7EN7HQ/s400/Mexican+Dip.jpg" width="400" /></a></div><span style="color: blue;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><i> I was craving Mexican, but wanted to make something different so started with what I had on hand. I had some ground beef and decided to use that as the base for this recipe and just kept adding from there. I have to say that this one's a keeper. This dip would also double as a delicious filling for burritos. </i></span></span></span><br />
<br />
Ingredients:<br />
<ul><li>1 pound lean ground beef</li>
<li>1 medium onion, chopped</li>
<li>3 cloves of garlic, crushed</li>
<li>1 - 10 ounce can Rotel diced tomatoes with green chilies</li>
<li>1 - 15 ounce can diced tomatoes</li>
<li>2 tablespoons of tomato paste</li>
<li>2 cups of brown rice, precooked and frozen</li>
<li>1 teaspoon taco seasoning mix</li>
<li>1 teaspoon chili powder</li>
<li>½ teaspoon cumin</li>
<li>½ teaspoon ground coriander</li>
<li>½ teaspoon oregano</li>
<li>Salt to taste</li>
<li>½ cup of cream cheese</li>
<li>1 - 15 ounce can black beans, rinsed and drained</li>
<li>1 cup of Mexican blend cheese</li>
<li>1 bag of restaurant style tortilla chips</li>
</ul>Directions:<br />
<br />
Preheat oven to 325 degrees. <br />
<br />
Brown ground beef, onion and garlic until cooked thoroughly. Drain grease. Add both cans of tomatoes and rice; simmer until incorporated. Once most of the liquid has absorbed into the mixture, add tomato paste, taco seasoning, chili powder, cumin, coriander, oregano, salt and stir together. Add cream cheese, stirring until mixture melds together. Stir in black beans.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PBCKkYEu2-A/TtpY3CKohsI/AAAAAAAAAX8/F7XJ2VOZCC0/s1600/Mexican+Dip+Uncooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="http://1.bp.blogspot.com/-PBCKkYEu2-A/TtpY3CKohsI/AAAAAAAAAX8/F7XJ2VOZCC0/s400/Mexican+Dip+Uncooked.jpg" width="400" /></a></div><br />
Scoop into a 2 quart casserole dish and top with cheese. Bake 15 minutes or until cheese melts on top. <br />
<br />
Serve with tortilla chips. <br />
<br />
<a href="http://culinarycollagerecipes.blogspot.com/2011/12/hardy-mexican-dip.html">Click here for a printable version of this recipe from Culinary Collage.</a>Culinary Collagehttp://www.blogger.com/profile/10526555360008617911noreply@blogger.com6