Friday, October 30, 2009
Thursday, October 29, 2009
Wednesday, October 28, 2009
German Apple Pancake
Sunday, October 25, 2009
Friday, October 23, 2009
Thursday, October 22, 2009
Because I am a nice person, I am going to diminish my chances of winning any of these prizes by sharing them all with you...I know...I told you, I am a nice person! Found a new blog today that I really love and they are having a HUGE giveaway! Did I say huge? What's bigger that HUGE??? Gigantic? Enormous? Whatever! There are 10 prizes. And not 10 tiny prizes that you could care less about...10 awesome prizes that make you want every last one of them! (At least I do)
Wednesday, October 21, 2009
- 1 pound bulk mild Italian sausage **I used link Italian sausage and pulled off the casings.
- 1 1/4 teaspoons crushed red pepper flakes
- 4 slices bacon, cut into 1/2 inch pieces
- 1 large onion, diced
- 1 tablespoon minced garlic
- 5 (13.75 ounce) cans chicken broth
- 6 potatos, thinly sliced
- 1 cup heavy cream
- 1/4 bunch fresh spinach, tough stems removed **I used Kale because it held up better in the soup and didn't wilt right away. I highly recommend kale instead of spinach.
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Tuesday, October 20, 2009
Monday, October 19, 2009
Friday, October 16, 2009
Wednesday, October 14, 2009
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1/4 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1 cup packed dark browns sugar
- 2 large eggs
- 1/4 cup molasses
- 1/4 cup low-fat plain Greek yogurt
- 1 tablespoon freshly grated ginger
- 2 teaspoons finely grated lemon zest (about 1 lemon)
- 1/2 cup old-fashioned oats
- 3/4 cup golden raisins
- 3/4 cup dried cranberries
- 3/4 cup roughly chopped walnuts, toasted
- 3/4 cup dark chocolate chips
Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.
Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees.
Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.