tag:blogger.com,1999:blog-30463922804153590802024-02-22T08:08:11.150-08:00From Here to ParisCandicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-3046392280415359080.post-10725469666715083912014-05-30T20:37:00.001-07:002014-05-30T22:49:17.051-07:00Easy Fresh SalsaSo, one of my husband's favorite snacks is chips and salsa. My husband is <i>also </i>one of those guys who can polish off a truckload of food and have nothing to show for it. He usually goes for the fresh salsa in the refrigerator section at the grocery store.<br>
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Guys, have you <i>seen </i>the price of that salsa in the refrigerator section? Let me tell you, it's usually too much. It's hard to justify paying at least four dollars for a little tub of salsa, especially if my husband can polish it off in a few minutes.<br>
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Luckily, I decided to try my hand at making fresh salsa. And let me tell you, I will never go back! It is so easy. And for the price of one little tub at the grocery store, you can have a big bowl that will last you more than a few minutes. Well, that is, unless you're around a big group of people. Then it just might go fast.<br>
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This recipe is perfect for summer because it is so quick and easy. Not to mention once those fresh tomatoes and peppers start rolling in...it is heaven in a bowl! It has become a staple in my house now and I hope you will like it.<br>
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<b><span style="font-size: large;">Easy Fresh Salsa</span></b><br>
makes about 4-5 cups<br>
<a href="https://sites.google.com/site/fromheretoparisblog/easy-fresh-salsa" target="_blank">print this recipe</a><br>
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10 roma tomatoes<br>
1 yellow bell pepper<br>
1-2 jalapeños<br>
1/2 bunch cilantro<br>
2-3 garlic cloves<br>
1/3 cup diced red onion<br>
juice of one lime<br>
salt and pepper to taste<br>
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<a href="https://www.flickr.com/photos/97149098@N06/14123012128" title="Untitled by Candice McDaniel, on Flickr"><img alt="Untitled" height="480" src="https://farm6.staticflickr.com/5316/14123012128_11b05cab95_z.jpg" width="640"></a><br>
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Start by cutting the tops of the tomatoes and halving them. Scoop out the seeds and juice. For this recipe, I am totally a fan of the "garbage bowl." You know, its the extra bowl you have nearby on the counter to place all the scraps for the garbage. It makes it cleaner, easier, and faster than having to do it over the garbage. Anyway...<br>
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Place the tomato halves in a food processor. Remove the seeds from the bell pepper and roughly chop. Add it to the food processor. Seed and cut the jalapeños. I cut these a little smaller than the bell pepper so there are no big pieces of jalapeños by the time it's mixed up.<br>
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<a href="https://www.flickr.com/photos/97149098@N06/14306325881" title="Untitled by Candice McDaniel, on Flickr"><img alt="Untitled" height="480" src="https://farm6.staticflickr.com/5596/14306325881_d1b65f7f29_z.jpg" width="640"></a><br>
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Pulse until mixture is finely diced.<br>
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<a href="https://www.flickr.com/photos/97149098@N06/14123001379" title="Untitled by Candice McDaniel, on Flickr"><img alt="Untitled" height="480" src="https://farm6.staticflickr.com/5519/14123001379_e884c13eeb_z.jpg" width="640"></a><br>
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Remove mixture from food processor and place in a bowl. Chop up the cilantro, finely mince the garlic, dice the onion and add it to the mix. I find it is easier and more consistent to do this with a knife and cutting board instead of the food processor. Then just mix it with the pepper and tomato mix.<br>
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Add lime juice then salt and pepper to taste. You're done!<br>
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<a href="https://www.flickr.com/photos/97149098@N06/14306323871" title="Untitled by Candice McDaniel, on Flickr"><img alt="Untitled" height="480" src="https://farm4.staticflickr.com/3834/14306323871_1f63edf1f0_z.jpg" width="640"></a><br>
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Grab a bag of chips and proceed to wolf it down!<br>
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<span style="font-size: large;"><b><i>-Candice</i></b></span>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com3tag:blogger.com,1999:blog-3046392280415359080.post-60558976092299958992014-04-06T12:41:00.000-07:002014-04-14T15:39:58.530-07:00Grandma's Lemon Poppy Seed CakeThis is one of the most popular recipes in our family. Our Grandma Viola made this cake for special occasions and it was always a hit. Now, with our own little families, this cake always disappears as soon as its cut. It is light, moist, flavorful, and perfect for Spring!<br />
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I recently made this cake for our brother's birthday. Grandma Viola's birthday is April 3rd and she passed away on March 16th, so it only seemed fitting to make this cake this time of the year to remember her. We hope you enjoy this family favorite!<br />
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<b><span style="font-size: large;">Grandma's Lemon Poppy Seed Cake</span></b><br />
makes one bundt cake<br />
<a href="https://sites.google.com/site/fromheretoparisblog/grandma-s-lemon-poppy-seed-cake" target="_blank">print this recipe</a><br />
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<b>Cake:</b><br />
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1 package lemon cake mix<br />
1 package instant vanilla pudding<br />
4 eggs<br />
1 cup sour cream<br />
1/2 cup water<br />
1 1/2 tsp vanilla<br />
1/2 cup melted butter<br />
4 Tbs poppy seeds<br />
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<b>Glaze:</b><br />
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1 Tbsp melted butter<br />
3 Tbsp milk<br />
1/2 tsp vanilla<br />
powdered sugar (enough to make a spreadable glaze)<br />
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<a href="https://www.flickr.com/photos/97149098@N06/13674484853" title="Untitled by Candice McDaniel, on Flickr"><img alt="Untitled" height="480" src="https://farm4.staticflickr.com/3674/13674484853_8d64602d92_z.jpg" width="640" /></a><br />
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Preheat oven to 350º. Mix all ingredients together until just combined.<br />
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<a href="https://www.flickr.com/photos/97149098@N06/13674791294" title=" by Candice McDaniel, on Flickr"><img alt=" " height="524" src="https://farm4.staticflickr.com/3779/13674791294_f7ac64af69_z.jpg" width="640" /></a><br />
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Spoon into a greased and floured bundt pan and smooth batter until it's even.<br />
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<a href="https://www.flickr.com/photos/97149098@N06/13674796694" title=" by Candice McDaniel, on Flickr"><img alt=" " height="480" src="https://farm3.staticflickr.com/2892/13674796694_f8ca350086_z.jpg" width="640" /></a>
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Bake for 35-40 minutes. Let stand in pan about 10-15 minutes, then invert onto a cooling rack. Let cool completely. Mix together glaze ingredients in a bowl and spread over cake. Allow to dry. Cut to serve, and enjoy!<br />
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<a href="https://www.flickr.com/photos/97149098@N06/13674460755" title="Untitled by Candice McDaniel, on Flickr"><img alt="Untitled" height="480" src="https://farm4.staticflickr.com/3692/13674460755_02eeaaeae3_z.jpg" width="640" /></a><br />
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<b><i><span style="font-size: large;">-Christina</span></i></b><br />
<br />Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com2tag:blogger.com,1999:blog-3046392280415359080.post-54643093481765994442014-02-09T22:31:00.000-08:002014-02-09T22:31:05.559-08:00Valentine Marshmallow PopcornGrowing up in Paris, we were so fortunate to have a bunch of cousins who lived close by. Every Valentine's Day we would make some kind of homemade treat and take it around to each other. It usually involved sugar cookies and Aunt Janelle's famous popcorn balls! I decided to whip up a batch of this yummy goodness and take it around to the family I have living close to me. It is incredibly easy and fast to make. You will love it, and so will your favorite Valentine.<br />
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<span style="font-size: large;">Valentine Marshmallow Popcorn</span><br />
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<a href="https://sites.google.com/site/fromheretoparisblog/valentine-marshmallow-popcorn" target="_blank">print this recipe</a></div>
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16 cups of popped corn<br />
1 cube butter<br />
1 1/2 cups sugar<br />
1/2 cup corn syrup<br />
1 tsp vanilla<br />
3 cups marshmallows<br />
Desired amount of candy mix-ins (I used cherry juju hearts)<br />
Valentine sprinkles <br />
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Mix popped corn and marshmallows in a bowl set aside. Melt butter, then add sugar and corn syrup. Boil for three minutes, remove from heat and add vanilla. Pour over popcorn marshmallow mix then add candy. Dump on a parchment lined cookie sheet then sprinkle with Valentine sprinkles.</div>
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<a href="http://www.flickr.com/photos/97149098@N06/12428175693/" title="Untitled by fromheretoparis, on Flickr"><img alt="Untitled" src="http://farm8.staticflickr.com/7403/12428175693_d01e3b59ce_z.jpg" height="480" width="640" /></a><br />
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Happy Valentine's Day!<br />
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<i><b><span style="font-size: large;">-Christina</span></b></i>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com0tag:blogger.com,1999:blog-3046392280415359080.post-60024812815397247652014-01-24T15:51:00.003-08:002014-04-06T12:45:31.814-07:00Medifast Chocolate Zucchini Mini Muffins<div style="margin: 0in 0in 0pt;">
<span style="background-color: rgba(255, 255, 255, 0);">I got inspiration for this recipe from one of my favorite chocolate zucchini breads. I think the touch of cinnamon really enhances the chocolate flavor. These are very filling and satisfying! Make sure to let these sit for at least 5 minutes out of the oven before eating. This is an awesome recipe if you are on the 5&1 Take Shape For Life Program.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-size: large;">Medifast Chocolate Zucchini Mini Muffins</span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">makes 5 mini muffins</span></span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://sites.google.com/site/fromheretoparisblog/medifast-chocolate-zucchini-mini-muffins" target="_blank">print this recipe</a></span></span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 Medifast Brownie Mix (1 Meal)</span></span></span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">¼ Cup finely shredded zucchini (1/2 green)</span></div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div style="margin: 0in 0in 0pt;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 TBSP Egg Beaters</span></div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div style="margin: 0in 0in 0pt;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 ½ TBSP Cold Water</span></div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div style="margin: 0in 0in 0pt;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">¼ tsp cinnamon (1/2 condiment)</span></div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div style="margin: 0in 0in 0pt;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Pinch of baking soda</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div style="margin: 0in 0in 0pt;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mix together brownie mix, egg, baking soda, water and cinnamon then add zucchini. Stir until combined. Fill mini muffin and bake at 350º for 15 minutes. This will make five mini muffins.</span><br />
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<a href="http://www.flickr.com/photos/97149098@N06/12125423674/" title="Untitled by fromheretoparis, on Flickr"><img alt="Untitled" src="http://farm6.staticflickr.com/5510/12125423674_fa593fa2b2_z.jpg" height="480" width="640" /></a><br />
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Wow, don't those look awesome? Mmmm...</div>
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<a href="http://www.flickr.com/photos/97149098@N06/12125026295/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Untitled by fromheretoparis, on Flickr"><img alt="Untitled" src="http://farm8.staticflickr.com/7365/12125026295_33c95210d5_z.jpg" width="640" /> </a></div>
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Enjoy!</div>
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<span style="font-size: large;"><b><i>-Christina</i></b></span></div>
Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com0tag:blogger.com,1999:blog-3046392280415359080.post-7418491563858416752013-12-22T21:50:00.003-08:002013-12-24T20:35:46.929-08:00Christmas Cookie Swap!A little while ago, Christina, Suzanne, and I got together to do a Christmas cookie swap. It was perfect, because at this time of the year when you find yourself giving away tons of goodies, it gives you a variety of treats without all the work!<br>
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We tend to make different things every year, but we almost always include our family favorites. This year, we tried a few recipes from Pinterest and they turned out great!<br>
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<a href="http://www.flickr.com/photos/97149098@N06/11507178193/" title="Untitled by fromheretoparis, on Flickr"><img alt="Untitled" height="569" src="http://farm4.staticflickr.com/3704/11507178193_4b56a244d4_z.jpg" width="640"></a><br>
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<i>Clockwise from top left: Swiss Bratzelis, Gingerbread Cake Pops, Peppermint Patties, White Chocolate and Candy Cane-Dipped Oatmeal Cookies, Candy Cane Cookies, Homemade Snickers, and Peanut Butter Blossoms. </i><br>
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Here are the recipes!<br>
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<a href="http://www.howsweeteats.com/2012/01/homemade-snickers-bars/" target="_blank">Homemade Snickers Bars from How Sweet It Is</a><br>
<a href="http://www.melskitchencafe.com/2013/12/homemade-peppermint-patties-sugar-rush-gift-edition-3.html" target="_blank">Peppermint Patties from Mel's Kitchen Cafe</a><br>
To make the White Chocolate and Candy Cane-Dipped Cookies, simply make your favorite recipe of oatmeal chocolate chip cookies. Allow to cool and dip half of the cookie in white chocolate. Place on a parchment-lined cookie sheet and sprinkle with crushed candy canes.<br>
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<b><span style="font-size: large;">Gingerbread Cake Pops</span></b><br>
makes about 50 cake pops<br>
<a href="https://sites.google.com/site/fromheretoparisblog/gingerbread-cake-pops" target="_blank">print this recipe</a><br>
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1 recipe gingerbread cake, enough for a 9" cake pan (I used <a href="http://www.joyofbaking.com/GingerbreadCake.html" target="_blank">this recipe</a> and omitted the lemon zest)<br>
1 recipe lemon cream cheese frosting, recipe follows<br>
About 2 lbs. white chocolate candy coating<br>
2 Tbs brown sugar<br>
1/4 tsp cinnamon<br>
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Bake gingerbread and allow to completely cool. While cooling, make the frosting recipe.<br>
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<b>Lemon Cream Cheese Frosting</b><br>
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4 oz cream cheese, at room temperature<br>
1/4 cup unsalted butter, at room temperature<br>
1 cup powdered sugar<br>
1/2 tsp vanilla<br>
zest of one lemon<br>
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Combine cream cheese and butter. Whip until combined. Add powdered sugar, lemon zest, and vanilla slowly, and allow to incorporate. Mix on high speed for about 3-4 minutes until mixture is smooth and free of any lumps.<br>
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Combine frosting with cooled gingerbread cake in a bowl. Mix until frosting is incorporated and there are no longer any lumps of cake. Form cake mixture into 1" balls, place on a cookie sheet, and freeze for an hour.<br>
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Mix together brown sugar and cinnamon in a small bowl. Melt the white chocolate in the microwave in a large bowl. Remove frozen cake pops and coat in white chocolate. Place on a parchment paper-lined cookie sheet and immediately top with a small sprinkle of the cinnamon sugar mixture. Chocolate will harden as the cake pops sit.<br>
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<a href="http://www.flickr.com/photos/97149098@N06/11507155036/" title="Untitled by fromheretoparis, on Flickr"><img alt="Untitled" height="480" src="http://farm4.staticflickr.com/3772/11507155036_38ced46109_z.jpg" width="640"></a>
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<span style="font-size: large;"><b>Candy Cane Cookies</b></span><br>
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makes about 24 cookies</div>
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<a href="https://sites.google.com/site/fromheretoparisblog/candy-cane-cookies" target="_blank">print this recipe</a></div>
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1/2 cup shortening<br>
1/2 cup butter<br>
1 egg</div>
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1 cup sifted powdered sugar<br>
1/2 tsp almond extract<br>
1 tsp vanilla</div>
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2 1/2 cup sifted flour</div>
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1 tsp salt</div>
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red food coloring</div>
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3 candy canes, crushed</div>
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3 Tbs granulated sugar</div>
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Cream together shortening and butter. Add egg and mix until incorporated. Slowly add powdered sugar, flour, and almond extract, vanilla, and salt. Divide dough in half and color half red. Take a small teaspoon of each color. Roll about 4 to 5 inches in length. Place together and roll, twist and shape into a cane shape. Place on a parchment lined baking sheet and bake at 375º for 9 minutes. Roll in crushed peppermint and granulated sugar mixture after baked and while they are still warm.</div>
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<b><span style="font-size: large;">Peanut Butter Blossoms </span>(a family favorite from our friend, Heidi!)</b></div>
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makes about 35 cookies</div>
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<a href="https://sites.google.com/site/fromheretoparisblog/peanut-butter-blossoms" target="_blank">print this recipe</a></div>
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1 3/4 cup flour<br>
1/2 tsp salt<br>
1 tsp baking soda<br>
1/2 cup butter, softened<br>
1/2 cup peanut butter<br>
1/2 cup granulated sugar<br>
1/2 cup brown sugar<br>
1 egg<br>
2 Tbs milk<br>
1 tsp vanilla<br>
1 bag Hershey kisses, unwrapped<br>
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Sift flour, salt, baking soda together. In another bowl, cream butter and peanut butter together. Add both sugars until light and fluffy. Add egg, milk, and vanilla. Mix until combined. Add flour mixture and just mix until flour is incorporated. Roll balls of dough into granulated sugar and place on ungreased cookie sheet. Bake at 375º for 8 minutes. Take sheet out of oven and place kisses on top. Place cookies back in oven for one more minute and allow to cool.<br>
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and....</div>
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I just had to save the best for last.</div>
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These last cookies are very special to us. Every Christmas growing up, our Grandma Martha and Grandma Viola would make Swiss Bratzelis. They are thin butter-based cookies that are pressed in a cookie press. They are simple, delicate, and so perfect.</div>
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Growing up, I actually never liked them. I think it's because they aren't a really sugary cookie. And when you're little, it's all about the sugar, right?</div>
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Now, they are one of my all-time favorites. Making these cookies always brings back memories of Christmas Eve at our grandma's house. We hope you enjoy this special family favorite!</div>
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<b><span style="font-size: large;">Swiss Bratzelis</span></b></div>
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makes about 40-50 cookies</div>
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<a href="https://sites.google.com/site/fromheretoparisblog/bratzelis" target="_blank">print this recipe</a></div>
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1 stick butter, at room temperature<br>
3/4 cup sugar<br>
1 and 3/4 egg<br>
juice and zest from of 1/3 of a lemon<br>
2 1/3 cup flour<br>
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Mix and roll into small balls and put into cookie press. Cook until light brown. <br>
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<span style="font-size: large;"><b><i>Have a Merry Christmas, everyone!</i></b></span></div>
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<span style="font-size: large;"><b><i><br></i></b></span></div>
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<span style="font-size: large;"><b><i>-Candice</i></b></span></div>
Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com1tag:blogger.com,1999:blog-3046392280415359080.post-77582592212893230672013-11-21T04:48:00.001-08:002013-11-21T04:48:03.336-08:00Aunt Erma's Feather RollsAre there certain items or recipes that are a must-have at your Thanksgiving table every year? Here's one of ours. Each Thanksgiving, my mom makes at least two batches of these wonderful things. They are called feather rolls because they are light as a feather. And oh man! Are they wonderful, buttery, and delicious.<br />
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They are so amazing, in fact, that my mom won a baking contest with them. Growing up, I would see her baking these things and always be intimidated. Yes, they take a little time, but they are so worth it. They're not the kind of thing I would make every week, but for a holiday they are perfect.<br />
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This is one of our family recipes that is not only top secret, but treasured in our family. We love these things so much!<br />
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<b><span style="font-size: large;">Aunt Erma's Feather Rolls</span></b><br />
makes about 24 rolls<br />
<a href="https://sites.google.com/site/fromheretoparisblog/aunt-erma-s-feather-rolls" target="_blank">print this recipe</a><br />
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2 Tbs yeast<br />
1/2 cup warm water<br />
1/4 cup plus 1 Tbs sugar, divided<br />
1 c. scalded milk<br />
2/3 cup butter, divided<br />
2 tsp salt<br />
2 eggs, beaten<br />
4 cups flour<br />
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Mix together yeast, 1 Tbs sugar, and water into a bowl and let stand about 20 minutes. The yeast will grow to be pretty puffy.<br />
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Scald the milk. I popped it into the microwave for about two minutes. To cool it off, add 1/3 cup chilled butter and let mixture come to room temperature. Make sure the butter is completely melted.<br />
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Pour mixture into a mixer with a paddle attachment. Add 1/4 cup sugar, salt, and eggs and mix slightly. Add flour and mix until combined. Mixture will be pretty sticky.<br />
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Scrape mixture into a well-greased large bowl, cover with plastic wrap, and pop it in the fridge for about eight hours.<br />
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Remove dough from fridge and place on floured surface. Roll into a large square, about 18" big. Brush with remaining 1/3 cup butter that has been softened. Roll up the dough like you would a cinnamon roll, and cut slices about 1" thick.<br />
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Place slices in greased muffin tins and allow to raise up to 1 hour, or until they are puffy. I like to place mine in my oven (with the heat off, of course).<br />
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Once done raising, preheat oven to 425º, remove plastic wrap and bake for 10-12 minutes, or until they are golden brown.<br />
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Mmmmm....warm, fluffy, rolls. Pass the butter, please!<br />
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<b><span style="font-size: large;"><i>-Candice</i></span></b><br />
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<br />Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com0tag:blogger.com,1999:blog-3046392280415359080.post-38835496417085478002013-11-05T14:16:00.004-08:002013-11-05T14:22:09.278-08:00Crock-pot White Chicken Chili<a href="http://www.flickr.com/photos/97149098@N06/10697703853/" title="Untitled by fromheretoparis, on Flickr"><img alt="Untitled" height="478" src="http://farm4.staticflickr.com/3743/10697703853_654a5a111c_z.jpg" width="640" /></a><br />
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How was your Halloween? My kids came down with colds a couple of days before Halloween but luckily, they were well enough to go trick-or-treating. It's so fun to have older kids that get just as excited as you do for holidays.<br />
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Halloween is one of my favorite holidays! I love when it's time to break out the decorations, go pick out pumpkins, and go to the Halloween carnivals. When it comes to Halloween night I love to have soup or some type of chili to eat. Especially if its freezing cold outside. I have been making this chili for a few years now. I got it off the Rachel Ray show. It's really easy to make and the result is amazing! You can cook it on the stove top or throw everything in the crock pot. Recipe from <a href="http://www.rachaelrayshow.com/recipe/14675_Mandi_Foresters_White_Chicken_Chili/index.html" target="_blank">Rachael Ray</a>.<br />
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<b><span style="font-size: large;">Crock-pot White Chicken Chili</span></b></div>
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makes 6 servings</div>
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1 32-ounce box chicken stock<br />
3 cans white beans, left undrained<br />
5 cups cooked chicken (rotisserie or boiled)<br />
1 16-ounce jar salsa<br />
1 8-ounce block pepper jack cheese, grated<br />
2 teaspoon ground cumin<br />
2 cloves garlic, minced<br />
black or white pepper to taste<br />
1/2 cup finely crushed corn chips (optional, if you like your chili thicker)<br />
sour cream, for garnish<br />
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Place all ingredients except the corn chips and sour cream in a Crock-pot. Cook on high until the cheese is melted.<br />
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Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.<br />
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When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.<br />
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<span style="font-size: large;"><b><i>-Suzanne</i></b></span>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com1tag:blogger.com,1999:blog-3046392280415359080.post-64761030767923948462013-10-16T14:38:00.000-07:002013-10-16T14:38:10.647-07:00Halloween Caramel ApplesThere's caramel apples, then there's <i>these</i> caramel apples.<br />
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When we were growing up, we would make caramel apples. But usually, they were the kind where you would buy the huge disks of packaged caramel from the store. You know, the kind where you put them on top of the apple and heat it up.<br />
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Man, have caramel apples come a long way since then!<br />
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I'm sure you could make these apples at any time of the year, but they are especially fun for Halloween. So delicious and spooky!<br />
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For this tutorial, we made three kinds of caramel apples: Spiderweb, Mummy, and Apple Pie.<br />
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We used granny smith apples. Wash them, and turn them upside down. You can use regular old popsicle sticks, but we found these thick, sharp skewers to be perfect.<br />
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We used Peter's Caramel. It has a great consistency, smooth texture, and amazing flavor. For 16 apples, you'll need about half of a 5 lb brick.<br />
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We placed the caramel in a oven-safe pot and warmed it in the oven on the temperature set at 200º. This can take up to an hour. It is ready when it is spreadable and easy to stir.<br />
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Using a large wooden spoon, smooth the caramel on the side of the apple, trying to keep the caramel even and smooth. If you use the scooped part of the spoon, it works great.<br />
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Scrape the excess off the bottom of the apple. This will keep a huge pool of caramel from forming on the bottom of your apple while it cools. Place the apples on greased wax or parchment paper.<br />
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We used these white buttons from <a href="http://www.gygi.com/" target="_blank">Orson Gygi</a>. But white chocolate will work as well. Place about 2-3 cups of the buttons in a microwave safe bowl. Microwave for 30 seconds at a time, stirring after each 30 seconds, until they are melted.</div>
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To make the mummy, just lightly drizzle the cooled caramel apple with the melted white buttons. Use two chocolate chips for the eyes. You could also completely roll the apple in the white chocolate, then sprinkle with coconut, and then top with the chocolate chips. Delicious and oh so spooky.<br />
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After you have rolled the apples in white chocolate, spin as much excess from the bottom as possible.<br />
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To make the spider web caramel apple, roll caramel apple completely in melted white buttons. Then roll immediately in crushed Oreo crumbs. You will want to remove the cream filling from the Oreos before crushing. For about 9 spiderweb apples, we used two sleeves of Oreos from the package. Then drizzle with the white chocolate. You could also sprinkle with Halloween sprinkles. The combination of the caramel, white chocolate, and Oreos is sooo good!</div>
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For the apple pie, roll cooled apple in white chocolate then immediately roll in cinnamon sugar mixture. For the cinnamon sugar, combine 2 Tbs cinnamon and one cup sugar. Drizzle with more white chocolate. This combination is absolutely delicious and tastes like eating an apple pie!</div>
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Whip these up for your coworkers, friends, or a Halloween party and everyone will be so impressed!</div>
Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com0tag:blogger.com,1999:blog-3046392280415359080.post-52696614142514718322013-10-10T11:56:00.001-07:002013-10-10T11:56:36.820-07:00Pumpkin Crinkle CookiesIsn't today the perfect day for a warm, pumpkin cookie? I don't know about in your neck of the woods, but it's chilly and drizzly here. What a good excuse to flip on the oven and bake some cookies.<br />
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I love how simple these cookies are. Grab a can of pumpkin and you'll most likely have the rest of the ingredients in your pantry. Which means these are the perfect last-minute cookie. But don't let their simplicity fool you! They are soft, spicy, and oh so fall-ish. Even better with a glass of milk!<br />
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<b><span style="font-size: large;">Pumpkin Crinkle Cookies</span></b><br />
makes about 35 cookies<br />
<a href="https://sites.google.com/site/fromheretoparisblog/pumpkin-crinkle-cookies" target="_blank">print this recipe</a><br />
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1 stick butter, softened<br />
1/2 cup brown sugar<br />
1/2 cup white sugar<br />
2 eggs<br />
1/3 cup pumpkin puree<br />
1/2 tsp vanilla<br />
2 1/4 cup flour<br />
1/2 tsp cinnamon<br />
1 1/2 tsp pumpkin pie spice<br />
1/4 tsp cloves<br />
1 1/2 tsp baking powder<br />
1/4 tsp salt<br />
1 cup or more powdered sugar, for rolling<br />
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Preheat oven to 350º. Cream butter and sugars until light and fluffy. Add eggs, pumpkin, and vanilla and stir until mixed. Add dry ingredients and spices. Don't add the powdered sugar.<br />
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Roll into small balls, about 1 inch wide. The dough will be pretty sticky. Drop into a bowl full of the powdered sugar and coat well. Bake on an ungreased cookie sheet for about 10 minutes or until the cookies are fluffy and no longer look wet. Remove from oven and place on cooling rack. Enjoy!<br />
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<b><i><span style="font-size: large;">-Candice</span></i></b>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com8tag:blogger.com,1999:blog-3046392280415359080.post-17308382098647587452013-10-01T15:28:00.001-07:002013-10-01T15:30:28.541-07:00Pesto Margherita Pizza -- Two Ways! Wow, have I been in a rut lately. Recipe planning for dinners has been a struggle. I have made it a goal to include as many veggies in my meals, which has kind of thrown a wrench in my usual meal planning. I can't go to my usual standbys that I would whip together. I have been sticking to salads and trying new recipes.<br />
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While I'm meal planning for the week, I always ask my husband what he wants for dinner. He never says anything specific. He only replies, "Keep it simple."<br />
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Um, I can't keep it simple. I get bored really easily. Not that simple food is always boring, but when I think of simple dishes, I think of spaghetti, tacos, etc. You know, the usuals that you grew up with that can be whipped together and have relatively simple flavors. Those just aren't fun for me to make. And if I'm going to be slaving away in the kitchen, you'd better believe I'm going to make something that is more of a challenge.<br />
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But I really do try for him. One of his favorites is margherita pizza. I swear there are a million variations, but they usually revolve around tomatoes, basil, and mozzarella cheese. I have made this pizza more than several times in the past couple of weeks and he can't get sick of it.<br />
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Remember the part where I said I was trying to include more veggies in my meals? Well, I thought of making the pizza one more time, but I didn't want to eat the usual flour crust. I had seen recipes for cauliflower crust pizza floating around, so I thought it was the perfect time to give it a try.<br />
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Let me say, wow! What a surprise. The crust actually turns out kind of fluffy, like bread. It is bendable; it is chewy. There is a slight cauliflower favor but it's not overwhelming. I am definitely adding it to my menu rotation. Cauliflower crust recipe from <a href="http://tastykitchen.com/blog/2013/08/cauliflower-crust-pizza/" target="_blank">Tasty Kitchen</a>. I feel like I need to add a disclaimer to my pesto recipe. It is by no means a traditional or authentic recipe, and I am no pesto expert. It's just me trying to use up my mounds of fresh basil. If you have a favorite pesto, by all means, use it! I usually use fresh, chopped basil leaves. You can do that, too.<br />
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<b><span style="font-size: large;">Pesto Margherita Pizza with Cauliflower Crust</span></b><br />
<a href="https://sites.google.com/site/fromheretoparisblog/pesto-margherita-pizza-with-cauliflower-crust" target="_blank">print this recipe</a><br />
makes one small pizza<br />
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<b>Cauliflower Crust:</b><br />
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1 small head cauliflower<br />
1/4 cup parmesan cheese<br />
1/4 cup mozzarella cheese<br />
1/4 teaspoon salt<br />
1/2 teaspoon dried basil<br />
1/2 teaspoon dried oregano<br />
1/2 teaspoon garlic powder<br />
1 whole egg<br />
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<b>Pesto:</b><br />
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2-3 cups fresh basil leaves<br />
1/4 cup chopped walnuts<br />
1/4 cup or less olive oil<br />
1-2 garlic cloves<br />
salt & pepper<br />
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<b>Toppings:</b><br />
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1 cup cherry tomatoes, sliced in half (or 2 small tomatoes, sliced)<br />
1/2 cup shredded mozzarella cheese<br />
1/4 cup parmesan cheese<br />
2 tablespoons pesto<br />
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Chop the florets off the head of broccoli and pulse in a food processor until all they are finely ground. At this point, you should have about 2-3 cups of the processed cauliflower. Put in a microwave safe bowl, cover, and microwave for 4 minutes. Allow to sit at room temperature to cool.<br />
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While it is cooling, combine all ingredients for the pesto in the food processor. Pulse until combined and set aside. Slice tomatoes and set aside.<br />
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Once cooled, place the cauliflower in a thin dish towel and squeeze out as much of the moisture as you can. Throw the dried cauliflower back in the bowl.<br />
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Add the cheeses, spices, and egg. Mix well. Place a cold pizza stone in a cold oven and preheat the oven to 450º.<br />
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Once the oven has preheated, remove pizza stone. Place a piece of parchment paper on top of the pizza stone and spray it with non-stick spray. Dump crust mixture onto the paper, and quickly spread it out and form a circle shape. Don't make it too thick or thin. Be careful not to burn your hands!<br />
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Bake for about 10-12 minutes or until lightly browned. Top with about 2 tablespoons of the pesto, mozzarella and parmesan cheese, and tomatoes. Pop back into the oven for another 10-12 minutes or until the edges and cheese are lightly browned and the tomatoes are starting to wilt.<br />
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Oops, mine got a little too done. I guess that's what happens when you are trying to feed your very hungry baby and forget about your pizza!<br />
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The ultimate test: yes, you can hold it with your hand, and even fold it in half! Winner! Now onto Mark's version of the pizza....<br />
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<b><span style="font-size: large;">Pesto Margherita Pizza</span></b><br />
<a href="https://sites.google.com/site/fromheretoparisblog/pesto-margherita-pizza" target="_blank">print this recipe</a><br />
makes one large pizza<br />
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1 recipe <a href="http://www.fromheretoparis.com/2013/07/bbq-chicken-pizza-with-cracked-black.html" target="_blank">pizza crust</a>, following instructions<br />
3-4 tablespoons pesto, recipe above<br />
1 1/2 cups shredded mozzarella cheese<br />
1/4-1/2 cup shredded parmesan cheese<br />
2 large sliced tomatoes<br />
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Preheat pizza stone in a cold oven to 475º. Roll out pizza dough, after it has risen, to a large shape the size of the pizza stone. After stone has preheated, remove from oven and place dough on top. Spread on pesto and cheeses. Remove as much liquid from the tomatoes as possible by pressing between paper towels. Top pizza with tomatoes. Bake for 12-14 minutes or until crust is golden brown and cheese is lightly browned.<br />
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Enjoy!<br />
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<b><i><span style="font-size: large;">-Candice</span></i></b>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com0tag:blogger.com,1999:blog-3046392280415359080.post-86091697717136259392013-09-16T13:08:00.001-07:002013-09-16T13:08:08.547-07:00Grandma's Applesauce CookiesIf you need a perfect fall cookie, look no further. This is our grandma's recipe, and they are the best cookies! They are fragrant, soft and a very moist. The texture of the cookie is very similar to a cake. The nuts in the recipe really add the finishing touch!<br />
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<span style="font-size: large;"><b>Grandma's Applesauce Cookies</b></span></div>
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<a href="https://sites.google.com/site/fromheretoparisblog/grandma-s-applesauce-cookies" target="_blank">print this recipe</a></div>
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makes about 70 small cookies</div>
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1 cup shortening</div>
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2 cups sugar</div>
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4 eggs</div>
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2 tsp baking soda</div>
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2 cups applesauce</div>
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4 cups flour</div>
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2 tsp cinnamon</div>
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1 tsp nutmeg</div>
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1 tsp ground cloves</div>
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1 tsp salt</div>
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1 package milk chocolate chips</div>
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1/2 cup chopped walnuts (optional)</div>
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In a large bowl, combine the shortening, sugar, and eggs and cream until light and fluffy.<br />
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In a smaller, separate bowl, combine applesauce and baking soda. Add to the shortening, egg, and sugar mixture and stir well.<br />
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In another bowl, add flour, cinnamon, nutmeg, cloves, and salt. Stir and add slowly to the wet ingredients until combined. Add chocolate chips and walnuts.<br />
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Drop by the spoonful onto a cookie sheet and bake at 350º for about 10-12 minutes or until the centers are set and they are puffy. Let cool on a cookie sheet.<br />
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Enjoy!<br />
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<i><b><span style="font-size: large;">-Christina</span></b></i>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com0tag:blogger.com,1999:blog-3046392280415359080.post-5550884562271106732013-09-07T10:42:00.001-07:002013-09-07T10:46:45.043-07:00Cottage Cheese Pancakes with Raspberry Peach Syrup<div>
These are some of my favorite pancakes. I made these over Labor Day weekend in Bear Lake, and they disappeared almost immediately! They are high in protein and a little more dense than your normal pancake, but I think you will like them.</div>
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<b><span style="font-size: large;">Cottage Cheese Pancakes</span></b><br />
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<a href="https://sites.google.com/site/fromheretoparisblog/cottage-cheese-pancakes" target="_blank">print this recipe</a><br />
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4 eggs<br />
1 cup cottage cheese<br />
1/8 tsp. salt<br />
2 tsp. oil<br />
½ cup flour<br />
1 TBSP sugar<br />
½ tsp. vanilla<br />
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Mix all ingredients together with a wire whisk.<br />
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Heat griddle to medium heat and melt butter to prevent sticking. Cook each side until golden brown.<br />
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<b><span style="font-size: large;">Raspberry Peach Syrup</span></b><br />
<a href="https://sites.google.com/site/fromheretoparisblog/raspberry-peach-syrup" target="_blank">print this recipe</a><br />
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½ cup freezer raspberry jam (we used our mom's with huckleberries)<br />
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1-2 fresh peaches, chopped</div>
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Heat until warm in a small saucepan and serve over pancakes.<br />
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<a href="http://www.flickr.com/photos/97149098@N06/9692246277/" title="Untitled by fromheretoparis, on Flickr"><img alt="Untitled" height="480" src="http://farm6.staticflickr.com/5516/9692246277_8cdc7b8f47_z.jpg" width="640" /></a><br />
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<b><span style="font-size: large;"><i>-Christina</i></span></b><br />
<b><span style="font-size: large;"><i><br /></i></span></b>
psst.....are you following us on Pinterest? <a href="http://pinterest.com/fromheretoparis/boards/" target="_blank">Find us here!</a>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com1tag:blogger.com,1999:blog-3046392280415359080.post-29899715198574749362013-08-29T20:29:00.001-07:002013-08-29T20:29:31.061-07:00Mango Fruit Roll-UpsWow, does anyone else have a huge influx of fruit right now? Somehow, I found myself with quite a few mangos that were ripening pretty quickly and had to use them up. So of course, I made fruit roll-ups.<br />
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Weren't these the best treat as a kid? Sometimes my mom would make fruit leather, usually apricot. She never bought ones from the store, probably because they are too expensive. And I mean, have you seen the ingredients in those things? I love the taste of them, but whenever I read the ingredients I just imagine someone with a bio-hazard suit tossing chemicals together and a machine spitting out a bright red/blue/yellow "fruit" roll-up.<br />
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No worries with these. 100% fruit. I feel like mango is a really good fruit for leather because they are intensely sweet and don't need any additional ingredients. They dry to the perfect consistency.<br />
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Make sure you've got some really ripe mangos for this. A little on the squishy side. Tutorial from <a href="http://ohmyveggies.com/how-to-make-mango-fruit-leather-without-a-dehydrator/" target="_blank">here</a>.<br />
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<a href="http://www.flickr.com/photos/97149098@N06/9627412714/" title="Untitled by fromheretoparis, on Flickr"><img alt="Untitled" height="480" src="http://farm6.staticflickr.com/5498/9627412714_fd689ae428_z.jpg" width="640" /></a><br />
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First, cut up two mangos and remove the flesh. Add to a food processor or blender and puree until smooth.<br />
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Spread evenly on a parchment-lined 11x17" baking sheet and bake at 175º for 3-4 hours. Check often after about 2 1/2 hours. It'll be done when it is no longer sticky in the middle.<br />
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Cut into strips with kitchen shears or a pizza cutter. Store tightly in plastic for up to a month at room temperature or in the freezer for up to a year.<br />
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Yum!<br />
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<b><i><span style="font-size: large;">-Candice</span></i></b>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com9tag:blogger.com,1999:blog-3046392280415359080.post-49806360997565927262013-08-28T16:09:00.000-07:002013-08-28T16:09:16.910-07:00Glazed Raspberry Hand PiesWell, I don't know about you guys, but I'm definitely feeling fall in the air. Kids going back to school, cooler nights (hallelujah), and harvest season have arrived. I am loving it. To me, pies scream fall. Aren't they the perfect fall dessert? After all, that's pretty much what Thanksgiving is about.<br />
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BUT. I have a confession. I don't really like normal pie dough. If you gave me the choice of having a cookie-crusted pie or a regular-crusted pie, I would choose the cookie crust every time. But there was a part of me that kept saying I was missing out on something. How could I claim to like pies when I don't even like pie crust?<br />
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I knew there had to be the perfect recipe floating around there somewhere. It was in the middle of my inner turmoil (being a little overdramatic here) that I kept seeing recipes for hand pies on Pinterest. They looked <i>soooo</i> good. Maybe I was willing to forgive pie crust after all.<br />
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I started hunting for the perfect crust recipe. I didn't want it to be dry. I didn't want it to be floury-tasting. I came across this recipe for <a href="http://www.kingarthurflour.com/recipes/blueberry-hand-pies-recipe" target="_blank">Blueberry Hand Pies from King Arthur Flour</a>. BINGO.<br />
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But I wanted to make raspberry pies instead. I mean, I've got bags of raspberries in the freezer. I thought the crust recipe was pretty easy, and it turned out fabulous. Incredibly flaky, but soft on the inside. The raspberries are just tart enough, and the tapioca thickens the sauce. The glaze is the perfect topping.<br />
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This isn't something you can whip up in 30 minutes. You might be tempted to use store-bought crust. But hang with me here. You can make it from scratch, I promise!<br />
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<span style="font-size: large;"><b>Glazed Raspberry Hand Pies</b></span><br />
makes 8 pies<br />
<a href="https://sites.google.com/site/fromheretoparisblog/glazed-raspberry-hand-pies" target="_blank">print this recipe</a><br />
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<b>Pastry crust:</b><br />
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2 cups all-purpose flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking powder<br />
1 cup cold unsalted butter<br />
1/2 cup cold sour cream<br />
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<b>Filling:</b></div>
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2 cups raspberries (drain excess juice if you are using frozen)</div>
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1 Tbs lemon juice</div>
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2 Tbs instant granulated tapioca</div>
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1/4 cup sugar</div>
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<b>Egg wash:</b><br />
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1 beaten egg<br />
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<b>Glaze:</b></div>
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1 1/2-1 3/4 cup powdered sugar</div>
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1/4 tsp vanilla</div>
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2-3 Tbs milk</div>
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Confession: I don't have a pastry cutter. So I whipped up the crust in my food processor. It made it so much easier. If you have a food processor, use it for this recipe. If you don't, you could probably use a stand mixer, but a pastry cutter will work for sure.<br />
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Measure the flour, baking powder, and salt and add to the bowl of the food processor. Pulse a couple of times to combine. Cut up the butter sticks so they blend easier and add them to the bowl of the food processor.<br />
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Pulse until the butter pieces are pea-sized. Then spoon in the sour cream.<br />
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Pulse until the dough looks wet and crumbly. It will NOT come together in the bowl, and you don't want to mix it to the point where it does. When it looks like this, turn it out onto a floured surface and give it a few kneads to get it to come together.<br />
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Roll into an 8x10 inch rectangle. Fold the dough in thirds (like a business letter). Flip dough over, and rotate it 90º. Roll into another 8x10 inch rectangle and fold in thirds. Wrap in plastic wrap and pop it in the fridge to chill for at least 30 minutes.<br />
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When your dough has almost been in the fridge for 30 minutes, combine filling ingredients in a separate bowl and prepare your egg wash in another. Preheat your oven to 425º.<br />
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Have a rolling pin, pastry frame (or floured surface), pizza or pastry cutter, and a baking sheet lined with parchment paper. As soon as you get the dough out of the fridge, you'll want to work fast!<br />
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Roll dough into a 14x14 inch square. If it's not perfect, don't worry. Cut squares that are 3 1/2 inches tall and wide. At the end, you'll have 16 squares. I trimmed mine a little.<br />
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Place the filling on half of the squares. Try to drain as much liquid as you can from the raspberries. You'll end up using a heaping tablespoon for each pie.<br />
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Brush the edges of the filled squares with the egg wash and top with the rest of the squares.<br />
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<a href="http://www.flickr.com/photos/97149098@N06/9615700531/" title="Untitled by fromheretoparis, on Flickr"><img alt="Untitled" height="480" src="http://farm6.staticflickr.com/5505/9615700531_8240e88b76_z.jpg" width="640" /></a><br />
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Seal the edges with a fork and cut some slits on the top. Brush the remaining egg wash on top of each pie. Pop them in the oven to bake for 15-20 min or until they are puffy and golden brown.<br />
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<a href="http://www.flickr.com/photos/97149098@N06/9615702111/" title="Untitled by fromheretoparis, on Flickr"><img alt="Untitled" height="480" src="http://farm8.staticflickr.com/7426/9615702111_76df5e5448_z.jpg" width="640" /></a><br />
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Let cool a few minutes and place them on a cookie rack over a baking sheet. Allow to cool almost completely. While they are cooling, whip up the glaze. Lightly drizzle the glaze over each pie.<br />
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<a href="http://www.flickr.com/photos/97149098@N06/9618945788/" title="Untitled by fromheretoparis, on Flickr"><img alt="Untitled" height="480" src="http://farm3.staticflickr.com/2880/9618945788_6f75ba1938_z.jpg" width="640" /></a><br />
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I hope you like these! If you try them, let me know what you think.<br />
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<b><span style="font-size: large;"><i>-Candice</i></span></b>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com0tag:blogger.com,1999:blog-3046392280415359080.post-6904538409744945772013-08-19T21:12:00.000-07:002013-08-19T21:18:46.027-07:00Vietnamese Chopped Cabbage Salad After fair food last week, I was in need of something seriously <i>un</i>fried to get me back on track. I am a huge fan of Asian food. Korean, Thai, Vietnamese...I can't get enough. Which is why, when I am looking to have something healthy but with good flavor, I love to eat Asian food.<br />
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I've made this salad for a couple of years now and it is always a winner. It was my best friend when I had gestational diabetes and had to live on a ridiculously low amount of carbs. Did I mention that it is also easy?</div>
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There are plenty of boring salads in the world, but this isn't one of them. I love the addition of cilantro and mint. But since herbs can be pricey and cilantro is relatively cheap, sometimes I leave the mint out and it tastes just fine. There is an unusual addition though...an apple. <i>Fish sauce and an apple?</i> Don't worry, that was my first thought, too. BUT! When I made this salad the first time, I took a leap of faith and tossed in the apple. And let me tell you. LOVE IT. The apple balances out the salty flavor of the fish and soy sauce and really brightens up the salad. The almonds add a perfect crunch. What I really love is that you can make this salad with ingredients you can find at your market. In fact, I whipped this up because I had most of the ingredients already in my fridge. </div>
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If you love Asian flavors and need to mix up your menu for the week, give this a try! Adapted from <a href="http://farmhousetable.wordpress.com/2009/12/29/vietnamese-chopped-cabbage-salad/" target="_blank">this recipe.</a></div>
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<b><span style="font-size: large;">Vietnamese Chopped Cabbage Salad</span></b></div>
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makes about 8 servings</div>
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<a href="https://sites.google.com/site/fromheretoparisblog/vietnamese-chopped-cabbage-salad" target="_blank">print this recipe</a></div>
<div>
<br /></div>
2 chicken breasts, cooked and shredded<br />
1/2 medium-sized head cabbage, finely shredded (I used 1/4 purple and 1/4 regular cabbage)<br />
1 small bunch green onion, sliced thin<br />
1 handful cilantro leaves, julienned<br />
1 handful mint leaves, julienned<br />
3/4 cup sliced almonds<br />
1 pink apple, julienned (I used gala)<br />
juice of 1 lime<br />
4 Tbs toasted sesame oil<br />
1 Tbs soy sauce<br />
3 Tbs fish sauce<br />
1/2 tsp sriracha chili sauce (optional)<br />
2 Tbs rice vinegar<br />
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<a href="http://www.flickr.com/photos/97149098@N06/9552620406/" title="Untitled by fromheretoparis, on Flickr"><img alt="Untitled" height="480" src="http://farm6.staticflickr.com/5332/9552620406_1d27588e69_z.jpg" width="640" /></a><br />
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After you have chopped everything, combine chicken, cabbage, green onion, cilantro, mint, almonds and apple in a large bowl. (The only thing missing in this picture is the chicken...it was still cooking....)<br />
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Combine lime juice, sesame oil, soy sauce, fish sauce, sriracha, and vinegar in a small bowl and whisk.<br />
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Add dressing to bowl with other ingredients and toss to combine. That's it!<br />
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<b><i><span style="font-size: large;">-Candice</span></i></b>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com5tag:blogger.com,1999:blog-3046392280415359080.post-77065085548118830482013-08-16T17:22:00.000-07:002013-08-16T18:03:00.370-07:00Fair Time (and a few recipes!)Nothing caps off the end of summer quite like a good old-fashioned county fair. Suzanne and I decided to make our way to the Bear Lake County fair this year and it did not disappoint!<br />
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I have so many memories of the county fair when I was younger. It was one of my favorite times of year. In fact, my cousin and I would often have a countdown to the fair just like we did Christmas. I mean, how often did you get a free pass to shove yourself full of sugar, run wild, ride carnival rides, and go to the rodeo? For some small town girls who didn't really have access to amusement parks, it was awesome.<br />
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The fair usually starts with a parade in Montpelier. We headed over to see the floats and familiar faces.<br />
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<a href="http://www.flickr.com/photos/97149098@N06/9527130646/" title="Untitled by fromheretoparis, on Flickr"><img alt="Untitled" height="451" src="http://farm8.staticflickr.com/7305/9527130646_415477cfa4_z.jpg" width="640" /></a>
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We were excited to see our favorite float again! Still as pretty as <a href="http://www.fromheretoparis.com/2013/07/4th-of-july-recap-and-few-recipes.html" target="_blank">when we saw it on the 4th.</a><br />
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Man, did we (the kids) get a lot of loot! I think that was the most candy I've seen hauled away from a parade. I'm glad my baby is too small for candy so I'm not tempted to keep some.<br />
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The next morning we got up early to see our nieces show their pigs in the 4-H livestock show. This brought back memories for me. Our dad has raised pigs for quite a few years and I raised a pig for 4-H one year (yes...only one....). I still remember the being involved in pig 4-H and trying to work with my pig over the summer so that I could show it for the fair. I actually had a good time doing 4-H and showing my animal. Although, I didn't do as well as our nieces!<br />
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They are in the middle showing their pigs. Hattie's pig (on the left with the braid's) got Grand Champion Market Swine and Macey (on the right with the bun) got Reserve Champion Showmanship. We were proud aunties, and our dad was glowing with pride. Raising animals is a lot of hard work. Good job girls!<br />
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We came back later to see the exhibits and ride some rides. Look at this amazing quilt! So well done. I love seeing what people in the community have submitted. There are so many talented people out there!<br />
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Waiting in line for tickets! For several years, there hasn't been a carnival at the fair. It was so nice to see the rides and all the people of the community out to have fun.<br />
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We went at the perfect time. The rodeo was still going and it wasn't too dark yet so there weren't lines for the rides. </div>
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What a pretty sunset! There has been quite a few forest fires in the area so the air was smokey. </div>
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As we were walking around the booths, we got whiffs of some of the best smelling food; cotton candy, doughnuts, cinnamon almonds, navajo tacos. It all smelled so good! </div>
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Of course, one of our favorite parts of the fair is the food. By no means is fair food fancy, but it's so comforting and fun to munch on while you are walking around. Just in case you missed the fair this year, we wanted to share some of our favorite fair recipes!</div>
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I don't know why, but most fair food is fried. So settle back (and loosen your belt) for some good old fried food.</div>
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Navajo Tacos are one of our favorites and are so easy to make. We also made these for <a href="http://www.fromheretoparis.com/2013/07/classic-potato-salad.html" target="_blank">our family reunion</a> earlier this year. We love that they are customizable to what you want to put on them. They are a hit with big crowds. </div>
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<b><span style="font-size: large;">Navajo Tacos</span></b></div>
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makes 8 tacos</div>
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<a href="https://sites.google.com/site/fromheretoparisblog/na" target="_blank">print this recipe</a></div>
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<b>Indian Fry Bread:</b></div>
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4 cups flour</div>
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1 Tbs baking powder</div>
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3 Tbs powdered milk</div>
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1 tsp salt</div>
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enough water for it to come together (about 1 3/4 cups)</div>
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oil for frying (we used canola)</div>
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<b>Taco meat:</b></div>
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1 lb hamburger, browned</div>
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1 1/2 Tbs <a href="http://allrecipes.com/recipe/taco-seasoning-i/" target="_blank">taco seasoning</a></div>
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1 8 oz can tomato sauce</div>
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2 Tbs water</div>
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<b>Toppings (pick and choose as you like):</b></div>
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shredded cheddar cheese</div>
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sour cream</div>
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lettuce</div>
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salsa</div>
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pico de gallo</div>
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olives</div>
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guacamole</div>
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hot sauce</div>
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beans </div>
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First, sift the flour into a large bowl.<br />
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Add the baking powder, powdered milk, and salt.<br />
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Slowly add water while gently stirring. Keep adding water until the dough comes together and is sticky. Be careful not to over mix.<br />
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I added a little oil to the bottom of the bowl so it was easy to remove. Cover and let dough rest for about 30 minutes.<br />
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While the dough is resting, brown the hamburger and drain any excess fat. Add the taco seasoning, tomato sauce, and water and keep warm until it is ready to serve.<br />
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After the resting time is up, divide dough into 8 portions and roll each portion until it is about 1/8 thick. It doesn't have to be a perfect circle. Just as long as it's rolled out!<br />
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Fry at 400º until it is a light brown color on the bottom, then flip it over and fry until the bottom looks like the top. We used our parents' fryer but you could also use a pot on the stove, just use a thermometer to monitor the temperature of the oil.<br />
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Pile high with your choice of toppings! And don't think you are limited to the list above; I'm sure there are plenty of other toppings that will be great on the tacos!
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Doesn't that look great?<br />
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One of our dad's favorite treats is scones. We're not talking about <a href="http://en.wikipedia.org/wiki/Scone" target="_blank">these types of scones</a>, we're talking about the fried kind. Basically, it is just fried dough. If we ever have left over fried dough from the tacos, we like to eat it with butter and honey. But what's even better is raspberry honey butter. It's pretty famous around these parts (<a href="http://www.maddoxfinefood.com/" target="_blank">a famous restaurant in Brigham City</a> serves it with their rolls and people go nuts). It is delicious on rolls, as well.<br />
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<b><span style="font-size: large;">Raspberry Honey Butter</span></b> (<a href="http://ldsliving.com/story/4242-more-lion-house-recipes" target="_blank">recipe from Lion House</a>)<br />
makes about 1 cup<br />
<a href="https://sites.google.com/site/fromheretoparisblog/raspberry-honey-butter" target="_blank">print this recipe</a><br />
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1/2 cup softened butter<br />
1/4 cup honey<br />
1/4 cup raspberry jam<br />
1/4 tsp vanilla<br />
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Mix all ingredients in a bowl until well combined and serve.<br />
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But...I think we've saved the best for last.<br />
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When I think back to the Bear Lake County Fair growing up, I remember doughnuts. Lots and lots of doughnuts. People go crazy over these things! One year, I worked in the 4-H food booth and got to see how they were made. Let me tell you, they are the easiest doughnuts to make! If you're feeling a little homesick for the fair, whip these up and you'll be taken back to good times with greasy plates and sticky fingers.<br />
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<b style="font-size: x-large;">Easy Fair Doughnuts</b><br />
makes 8 doughnuts<br />
<a href="https://sites.google.com/site/fromheretoparisblog/easy-fair-doughnuts" target="_blank">print this recipe</a><br />
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<b>Doughnuts:</b><br />
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1 can refrigerated biscuits (we used Pillsbury Grands)<br />
oil for frying<br />
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<b>Glaze:</b><br />
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2-3 cups powdered sugar<br />
3-4 Tbs milk<br />
1/2 tsp vanilla<br />
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Heat oil in a fryer or pot to 400º. In a large bowl, whisk together ingredients for glaze. Set aside.<br />
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Bust open the can of biscuits. (Does that scare any one else like it scares me??) Take each biscuit and make a hole with your fingers. Stretch it open a little. Set aside and do this to each biscuit.<br />
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Fry each doughnut until a golden brown. Be careful not to overcrowd your pot. I wouldn't put any more than two doughnuts in to fry.<br />
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Let cool a little until you can handle the doughnuts then dip both sides in the glaze. <span style="background-color: white;">Set on a cooling rack on top of a cookie sheet so excess glaze can drip off. </span>We also covered some of the doughnuts in cinnamon and sugar but whatever topping you would like is totally up to you!<br />
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There you have it! I told you they were easy. Too easy. And possibly dangerous.<br />
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Thanks for the good times and food, Bear Lake County Fair! A pleasure as always.<br />
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<b><span style="font-size: large;"><i>-Candice</i></span></b><br />
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<br />Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com0tag:blogger.com,1999:blog-3046392280415359080.post-59017875921922132662013-08-13T15:24:00.000-07:002013-08-13T15:29:19.167-07:00Almond Poppyseed Pull-apart Bread I have wanted to make this bread for some time. With pull-apart breads popping up all over Pinterest, I wondered how an almond poppyseed version would be. I mean, who can resist pull-apart bread?<br />
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I love anything with almond flavoring and one of my favorite breakfast foods is an almond poppyseed muffin.The end result was amazing! It was a mix between almond poppyseed bread and a donut. I found <a href="http://tastykitchen.com/blog/2013/06/pull-apart-bread/">this recipe from Tasty Kitchen</a> and added a few things from there.<br />
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<b><span style="font-size: large;">Almond Poppyseed Pull-apart Bread</span></b></div>
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makes one loaf</div>
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<a href="https://sites.google.com/site/fromheretoparisblog/almond-poppyseed-pull-apart-bread" target="_blank">print this recipe</a></div>
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1 cup milk<br />
1/4 cup canola oil<br />
1 tsp almond extract<br />
3/4 cup sugar, divided<br />
1 tb poppy seeds<br />
1 1/8 tsp active yeast<br />
2 1/4 cup all purpose flour<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1 tsp salt<br />
1/2 stick unsalted butter, melted and cooled<br />
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<b>For the icing:</b><br />
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2 cups powdered sugar<br />
1 tb butter, softened<br />
1/4 cup warm milk<br />
1/2 tsp to1 tsp almond extract<br />
1/2 tsp vanilla extract<br />
sliced almonds for garnish<br />
poppyseeds for garnish<br />
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To prepare the dough, combine milk, oil, and 1/4 cup sugar in a saucepan. Heat until warm to touch and sugar dissolves. Remove pan from heat. Add almond extract and poppyseeds then stir. Sprinkle in the yeast and add 2 cups of flour. Stir to combine, then cover with a tea towel and allow to rise for an hour.<br />
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Stir in the remaining 1/4 cup flour, along with the baking powder, baking soda and salt. If dough is too sticky to handle, stir in another tablespoon of flour.<br />
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Roll out dough onto a floured surface, into a 6×6 inch square. Brush melted butter all over the dough. Sprinkle the remaining 3/4 cup sugar all over the dough.<br />
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Use a pizza cutter to cut the dough into 6 strips, then stack all the strips into one long stack. Cut the stack of strips into 6 slices.<br />
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Place the stacks sideways into a greased standard size loaf pan. Be sure not to cram them into the loaf pan, and leave space for the bread to expand. Cover the loaf pan with a tea towel and allow to rise for another hour.<br />
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Preheat oven to 350º F and bake for 30 minutes. Keep an eye on it and cover the top of the bread with a loose sheet of aluminum foil about halfway through if it is browning too quickly.<br />
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Remove pan from the oven. Allow to cool for about 10 minutes on a wire rack. Run a knife along the edges to release the bread from the pan and invert it onto your serving platter.<br />
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Mix together the icing ingredients and drizzle over the top when the bread is still warm. Garnish with sliced almonds and poppy seeds. Serve warm or at room temperature.<br />
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Enjoy! My kids couldn't keep their hands off. I think it was a hit!<br />
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<b><i><span style="font-size: large;">-Suzanne</span></i></b>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com1tag:blogger.com,1999:blog-3046392280415359080.post-65925559649501037032013-08-07T14:35:00.001-07:002013-08-07T14:36:00.363-07:00Huckleberry Cream PieYes, we've got more berry posts for you. As if you could ever get sick of berries. I know I can't!<br />
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This is also a treat in our house around huckleberry season, so we probably get this pie about once a year. It is a variation on our <a href="http://www.fromheretoparis.com/2013/04/violas-cream-pie.html">grandma's cream pie recipe</a>. Our mom usually makes it for a Sunday dinner and it vanishes fast.<br />
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<span style="font-size: large;">Huckleberry Cream Pie</span><br />
makes one pie<br />
<a href="https://sites.google.com/site/fromheretoparisblog/huckleberry-cream-pie">print this recipe</a><br />
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<span style="background-color: white; color: #444444; font-family: inherit; line-height: 19px;"><span style="color: #222222;"><b>Graham Cracker Crust:</b></span><br style="color: #222222;" /><br style="color: #222222;" /><span style="color: #222222;">1/4 cup butter, melted</span><br style="color: #222222;" /><span style="color: #222222;">1/4 cup granulated sugar</span><br style="color: #222222;" /><span style="color: #222222;">10 graham crackers, crushed</span><br style="color: #222222;" /><br /><span style="font-family: inherit;"><b><span style="color: #222222;">Cream Cheese Filling:</span></b></span></span><br />
<span style="background-color: white; color: #222222; font-family: inherit; font-size: 14px; line-height: 19px;"><br /></span><span style="background-color: white; color: #444444; font-family: 'Droid Serif'; line-height: 19px;"></span><span style="background-color: white; color: #222222; font-family: inherit; line-height: 19px;">4 oz cream cheese, at room temperature</span><span style="background-color: white; color: #444444; font-family: inherit; line-height: 19px;"><br /><span style="color: #222222;">1 tsp vanilla</span><br style="color: #222222;" /><span style="color: #222222;">1/2 cup powdered sugar</span><br style="color: #222222;" /><span style="color: #222222;">1 cup whipping cream</span></span><br />
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<span style="background-color: white; color: #444444; font-family: inherit; line-height: 19px;"><span style="color: #222222;"><b>Huckleberry Topping:</b></span></span><br />
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<span style="background-color: white; color: #444444; font-family: inherit; line-height: 19px;"><span style="color: #222222;">2 cups whole huckleberries</span></span><br />
<span style="color: #222222;"><span style="line-height: 19px;">2/3 cup water, plus 2 Tbs, divided</span></span><br />
<span style="color: #222222;"><span style="line-height: 19px;">1 Tbs fresh lemon juice</span></span><br />
<span style="color: #222222;"><span style="line-height: 19px;">2 1/2 Tbs cornstarch</span></span><br />
<span style="color: #222222;"><span style="line-height: 19px;">lemon zest, for garnish (optional)</span></span><br />
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<span style="background-color: white; color: #444444; font-family: 'Droid Serif'; line-height: 19px;">Start off by crushing the graham crackers. You can smash them in a ziplock bag with a rolling pin or smooth side of meat tenderizer, or use a food processor. Mix in the butter and the sugar until </span><span style="background-color: white; color: #444444; font-family: 'Droid Serif'; line-height: 19px;">it looks like coarse sand. Press into a 9" pie plate and bake at 375º for about 10 minutes or until it is lightly browned. You can refer to <a href="http://www.fromheretoparis.com/2013/04/violas-cream-pie.html">this recipe</a> for pictures. Set aside to cool.</span><br />
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<span style="background-color: white;"><span style="color: #444444; font-family: 'Droid Serif'; line-height: 19px;">Add the huckleberries, 2/3 cup water, and lemon juice into a small saucepan over medium high heat. While it is warming up, mix cornstarch and remaining 2 Tbs water in a small bowl until all the lumps are gone. Once the huckleberries have come to a boil, whisk in the cornstarch slowly. </span></span><br />
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<span style="background-color: white; color: #444444; font-family: 'Droid Serif'; line-height: 19px;">Reduce heat to medium and stir constantly until sauce thickens to coat the back of a spoon. Remove from heat and set saucepan in a water bath to cool. </span><br />
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<span style="background-color: white; color: #222222; font-family: 'Droid Serif'; line-height: 19px;">Pour cold whipping cream into a stand mixer and beat until it is whipped, forming soft peaks. Remove the whipped cream from the mixer and place in a large bowl. Next up is the cream cheese. </span><span style="background-color: white; color: #222222; font-family: 'Droid Serif'; line-height: 19px;">Mix cream cheese until its soft. Add the powdered sugar and vanilla. </span><span style="background-color: white; color: #222222; font-family: 'Droid Serif'; line-height: 19px;">Mix this until combined, and add to the bowl with the whipping cream. </span><span style="background-color: white; color: #222222; font-family: 'Droid Serif'; line-height: 19px;">Fold together until mixed completely. </span><br />
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<span style="background-color: white; color: #222222; font-family: 'Droid Serif'; line-height: 19px;">Pour cream mixture into cooled crust. Top with cooled huckleberry mixture. Put pie in fridge to chill for about 3-4 hours, or until the middle is set. This keeps in the fridge for several days, but it might not last that long. Enjoy!</span><br />
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<a href="http://www.flickr.com/photos/97149098@N06/9462042450/" title="huckleberrypie by fromheretoparis, on Flickr"><img alt="huckleberrypie" height="480" src="http://farm8.staticflickr.com/7292/9462042450_95b692872b_b.jpg" width="640" /></a><br />
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<span style="font-size: large;"><b><i>-Candice</i></b></span>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com1tag:blogger.com,1999:blog-3046392280415359080.post-60975895113403308492013-08-03T19:40:00.000-07:002013-08-03T19:40:14.017-07:00Fresh Huckleberry ShakeWell, this is a no-brainer. But this is one of our favorite treats with fresh huckleberries! My dad likes to make these shakes when we go home for the weekend. I think this is one of the reasons why my husband likes to visit my parents' house this time of the year. My dad busts out the blender and whips up a gigantic shake for him.<br />
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I like to use a lot of berries in mine so I get a strong flavor. They even taste great with canned huckleberries, if you have some laying around.<br />
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<span style="font-size: large;">Fresh Huckleberry Shake</span><br />
makes one pint<br />
<a href="https://sites.google.com/site/fromheretoparisblog/fresh-huckleberry-shake">print this recipe</a><br />
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3 cups vanilla ice cream (I like Tillamook's Old-Fashioned Vanilla)<br />
2/3 cup huckleberries<br />
1/3-1/2 cup milk<br />
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Place all ingredients in a blender and blend until smooth. Give it a taste. Adjust ingredients if you want it thicker, thinner, more huckleberries, etc. </div>
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Mmmm...who wants some? </div>
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<span style="font-size: large;"><b><i>-Candice</i></b></span></div>
Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com1tag:blogger.com,1999:blog-3046392280415359080.post-17715407030642765132013-08-02T18:47:00.000-07:002013-08-02T21:53:48.862-07:00Raspberry Huckleberry Freezer JamYesterday, I hopped out of bed early, packed up my baby, and headed up to Bear Lake to pick huckleberries with my parents. At one point, I questioned what on earth I was doing to travel so far so early just for some berries. But there was no way I was going to miss huckleberry picking. And I didn't regret a single minute of it!<br>
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When we were growing up, huckleberry picking was usually an annual event. The berries aren't on for too long, so you have to take advantage. Some years are better than others. This year didn't seem too bad to me, but my dad kept muttering that there weren't very many. I think the hot summers are hard on the berries.<br>
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It was so refreshing being up in the cool mountain air. I loved listening to the sound of the wind blowing through the pines.<br>
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I love this time of year in the valley because the berries are out. Raspberries, too. <a href="http://www.bearlake.org/events/raspberry-days">Raspberry Days</a> are even this weekend! There was a time in my life that I really dreaded this time of year though, and I know my sisters and most kids from Bear Lake can relate.<br>
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I started picking raspberries on my 12th birthday. I'm not sure when my sisters started, possibly when they were younger. We would pick raspberries in the summer to earn money for school clothes. Each of us has our own battle tales about having to get up in the dark morning hours, cram into cars with other pickers, and get to the raspberry fields just as the sun was coming up. Oy. Such hard work for such little kids! Good work, though. Gives you a thick hide, if you know what I mean.<br>
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The weird thing is, I miss it now. Granted I wouldn't do it every day, but I do miss the smell of the raspberries, the quiet and simple work of picking the beauties, and working outside. Nothing would beat being in the row next to your best friend so you could chat the time away while you picked. Off in the distance you could often hear the boats and wave runners on the lake, and the traffic driving around Garden City.<br>
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But the best, the absolute best, was getting to sneak a few berries while you picked. Bites of heaven, I tell you.<br>
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When I met up with my parents to pick huckleberries, my mom gave me some raspberries from a friend's garden. One whiff of those things took me back to my teenage years, having red-stained, sticky fingers, and muddy shoes.<br>
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Other than eating them plain or with milk and sugar, I love to use them to make jam. My mom suggested that I could make raspberry huckleberry jam, so here we are. I am an extreme novice with canning and don't have my down gear, so I like to make freezer jam. Plus, I really prefer the no-cook method and the fresh flavor that it gives the jam.<br>
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Did I mention how easy freezer jam is? It's as easy as stirring and putting the mixture into containers. It's easier than making cookies. Don't be intimidated!<br>
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Please excuse the extreme amount of pictures...I just can't help myself. Berries are so beautiful!<br>
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<b><span style="font-size: large;">Raspberry Huckleberry Freezer Jam</span></b><br>
makes about 8 cups<br>
<a href="https://sites.google.com/site/fromheretoparisblog/raspberry-huckleberry-freezer-jam">print this recipe</a><br>
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3 1/2 cups mashed raspberries (about 7 cups whole berries)<br>
1 cup whole huckleberries<br>
1/4 cup fresh lemon juice<br>
1 box MCP pectin<br>
4 cups sugar<br>
1 cup light corn syrup<br>
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Yes, I live in an old house with old pink and gold countertops. I love them!<br>
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Combine the mashed raspberries and huckleberries into a bowl. Don't mash the huckleberries.<br>
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Add the lemon juice and stir until combined.<br>
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My mom prefers MCP pectin. It worked really well compared to the off brand I used last year.<br>
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Gradually add the pectin, stirring well. Let sit for 30 minutes, stirring every five minutes. That's as hard as the recipe is, I promise! I even forgot to stir it a couple of times and mine turned out just fine. After the mixture has sat for 30 minutes, add the corn syrup and mix well.<br>
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<a href="http://www.flickr.com/photos/97149098@N06/9425604478/" title="Untitled by fromheretoparis, on Flickr"><img alt="Untitled" height="480" src="http://farm4.staticflickr.com/3802/9425604478_3ac6d9b4cd_b.jpg" width="640"></a><br>
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Mix in the sugar in batches, stirring after each addition. Full disclosure: I died a little each time I added sugar. It's just so much sugar to add to such perfect fruit! Last fall I tried using low sugar with peach freezer jam and it just didn't set up as well. I am on the search for the perfect low sugar and fruit combination. I will post it when I find it! But for now, maybe look away while you add all the sugar. Maybe that will help.<br>
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After you've added all the sugar, keep stirring until it is all dissolved.<br>
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Scoop into containers, leaving 1/2 inch space from the top to allow room for expanding when it's frozen. I like to use jars but you can also use tupperware containers.<br>
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Let sit at room temperature for 24 hours for the jam to set. After that, you can either transfer it to the fridge where it keeps up to six weeks or the freezer where it keeps up to a year. When thawing, just pop it in the fridge.<br>
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It is delicious on toast or english muffins. But you really should try my personal favorite, which is mixing it into plain greek yogurt. Amazing and so simple!<br>
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<b><span style="font-size: large;"><i>-Candice</i></span></b></div>
Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com5tag:blogger.com,1999:blog-3046392280415359080.post-50113369680516985302013-07-28T21:49:00.003-07:002013-08-02T09:21:57.019-07:00Loaded Potato PancakesI recently traveled to Wisconsin to meet my new in-laws. I got this recipe from my husband's grandma who is 94 years old! She told me her father and mother, who are of German descent, would eat these for dinner. To mix it up I decided to add cheese, bacon, green onions, and sour cream.<br />
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These are pretty simple and they please the masses! They also make a great side dish for steak.<br />
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<span style="font-size: large;"><b>Loaded Potato Pancakes</b></span><br />
makes 5 pancakes<br />
<a href="https://sites.google.com/site/fromheretoparisblog/loaded-potato-pancakes-1">print this recipe</a></div>
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2 cups of cooked potatoes, shredded or grated – peel and chill first<br />
1 egg<br />
1/3 cup shredded cheddar cheese<br />
1 slice bacon, cooked and roughly chopped<br />
1 pinch of baking powder<br />
1 ½ tsp salt<br />
1 Tablespoon of flour<br />
2 chopped green onions, reserving darker ends to garnish<br />
sour cream for serving<br />
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I used red potatoes for my pancakes, but normal russets will work well, too.<br />
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Mix all ingredients in a bowl and form into patties.<br />
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Fry in a skillet with oil (I used the left over bacon grease). You'll want the potatoes to be browned on both sides and set in the middle.<br />
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Serve topped with sour cream and remaining chopped green onions. Enjoy!<br />
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<a href="http://www.flickr.com/photos/97149098@N06/9388418665/" title="potatopancakes by candice825, on Flickr"><img alt="potatopancakes" height="1024" src="http://farm4.staticflickr.com/3730/9388418665_b17610f678_b.jpg" width="341" /></a><br />
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<span style="font-size: large;"><i><b>-Christina</b></i></span>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com0tag:blogger.com,1999:blog-3046392280415359080.post-16811424369046915272013-07-19T14:15:00.001-07:002013-07-19T14:15:58.781-07:00BBQ Chicken Pizza with Cracked Black Pepper CrustI don't have very many meals that I continually make, mostly because I am constantly trying new things. Then sometimes I try new things, and they do not work. One time, I tried making some type of tofu with a peanut sauce and <i>oh boy</i>, was it bad. So, so bad. The sauce ended up unbelievably thick and gross. I had to throw the whole thing away (<i>and that is saying a lot</i>)!<br />
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This is one regular that I keep making again and again because it is so trusty. My husband loves it, too. And the real bonus is there's always leftovers for his lunch the next day. Score!<br />
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You might have to plan a little in advance for this one because of the time it takes to make the crust. But if you are in a hurry, you could probably use pre-made dough and mix the pepper in. But really, pizza dough is relatively simple to make.<br />
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I love the addition of fresh cracked pepper to this crust. It adds a little heat without taking away from the flavors of the BBQ sauce and the chicken. Mmmm...I'm drooling thinking about it. I'll probably make this again in the next few days!<br />
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I've tried a few pizza dough recipes over the years, but this one from <a href="http://allrecipes.com/recipe/pizza-dough-iii/">allrecipes.com</a> always works well for me.<br />
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<b><span style="font-size: large;">BBQ Chicken Pizza with Cracked Black Pepper Crust</span></b><br />
makes one large pizza (8 slices)<br />
<a href="https://sites.google.com/site/fromheretoparisblog/bbq-chicken-pizza-with-cracked-black-pepper-crust">print this recipe</a><br />
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<b>Crust:</b><br />
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1 cup warm water<br />
1 packet yeast<br />
2 tsp sugar<br />
2 cups all-purpose flour<br />
2 Tbs oil (olive or canola)<br />
1 tsp salt<br />
1/2 tsp cracked black pepper<br />
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<b>Toppings:</b><br />
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1/4 cup BBQ sauce, divided (I like Sweet Baby Ray's)<br />
1 large or 2 small boneless, skinless chicken breasts<br />
2 cups shredded mozzarella and parmesan cheese (for this pizza, I used a six cheese combo)<br />
1/4 cilantro, chopped<br />
1/4 red onion, thinly sliced<br />
salt & pepper<br />
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In your mixing bowl, add the water, yeast, and sugar. You'll want the water to be less than 110º (think of warm bath water). Mix gently with a spoon and let proof for about ten minutes. If you don't have a mixer, the <a href="http://allrecipes.com/recipe/pizza-dough-iii/">crust recipe</a> has directions that doesn't use one.<br />
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Add the flour, oil, salt, and pepper. You can use your hook attachment but most days I'm lazy and just beat the dough to death with my beater. After the flour is mixed in, beat on medium for about 3-4 minutes or until you see the dough start to form strings. Now, I like my dough to be a little wetter than what is average. The first couple of times I made this recipe, I used my dough hook and let the dough form into a ball that pulled away from the sides of the bowl. But I found that this created too crispy of a crust for me. So I tend to use 1-2 Tbs less of flour so the dough is more spongy.<br />
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Scrape the dough into a well-oiled bowl and turn to coat. Cover the bowl with plastic wrap and let rise in a warm area until doubled, about 30 minutes.<br />
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In the meantime, cook the chicken breast. Season with salt and pepper and cook in a skillet. I used my cast iron skillet because I love the sear that it gives the meat. Then I finished it in a 350º oven. If you are using smaller pieces, you could probably just get away with cooking them on the stovetop. Or, of course, you could always use the breast from a rotisserie chicken. Shred the chicken and set aside in a small bowl. Mix in 1 Tbs of the BBQ sauce and let rest.<br />
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Chop up the cilantro and slice the onion.<br />
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Once the dough has doubled, turn out onto a floured surface. I have no Italian blood in me whatsoever, so I use a rolling pin to roll out the dough. But if you like things fancy, toss and stretch in the air! Whatever makes you happy.<br />
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I like to bake my pizza on a stone. According to the directions for my stone, I place it in a cold oven then preheat the oven up to the temperature for the pizza, which is 475º. Once the oven is preheated, I remove the stone from the oven and place the dough and toppings on top. If you don't have a pizza stone, you could use a pizza pan or even a cookie dough sheet.<br />
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After I place the dough on the stone, I spread the remaining amount of the BBQ sauce then all of the cheese. Top with the chicken, cilantro, and red onion. Bake for about 12-15 minutes or until the crust is a golden brown and the cheese is browned.<br />
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Mmmm...I hope you guys like this one enough to add it to your menu rotation.<br />
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<span style="font-size: large;"><b><i>-Candice</i></b></span>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com19tag:blogger.com,1999:blog-3046392280415359080.post-90988058464682725982013-07-16T22:28:00.000-07:002013-07-16T22:28:19.803-07:00Classic Potato SaladWe just got back from another fabulous weekend in Bear Lake! This time it was for a family reunion. We usually get together this time of year to celebrate our parents' anniversary. They have been married for 45(!) years!<br />
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We typically do the same things every year, like go to the beach. We planned to go on Saturday. Well, in the morning it was cloudy and it looked like it was going to storm. My husband and I headed out to the beach and on the way out there, it started raining so hard! Oh boy, I love a good Bear Lake thunderstorm. I was a little disappointed that it had to rain on our beach day, but the rain was so refreshing so it was nice.<br />
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The past couple of summers, North Beach of Bear Lake has been packed and we had heard that they had been shutting down the beach during the day because it was too full. Luckily, the rain must have scared some people off because there weren't that many people there. So perfect! And it was still warm.<br />
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We had to wait in our car for it to end.</div>
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I think Bear Lake is the prettiest when it is cloudy outside. The lake turns into the most beautiful turquoise color.</div>
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My baby's first time in the water. He loved it! </div>
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The sunset that night was gorgeous!</div>
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Anyway, time to get down to business. One thing we take pretty seriously at our reunion is the food. Everyone is assigned a meal to make, usually coupled with another sibling so it is a little easier. I was assigned Saturday dinner with my brother. Well, he loves to make smoked brisket so I was in charge of the sides. </div>
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I decided to make a classic potato salad because it is simple. And when your cooking for around 30 people, you need to keep it simple, right?</div>
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While potato salad is pretty basic, there are a few things you've got to get right for it to be delicious. For this recipe, use good Idaho potatoes. The secret in the sauce is buttermilk. I was afraid it would make the sauce too tangy, but it is just perfect.<br />
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<span style="font-size: large;"><b>Classic Potato Salad</b></span><br />
makes about 10 servings<br />
<a href="https://sites.google.com/site/fromheretoparisblog/classic-potato-salad">print this recipe</a><br />
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6 small white potatoes, boiled<br />
6 hard boiled eggs<br />
1/3 cup minced green onion<br />
2 small stalks celery, finely diced (about 3/4 cup)<br />
2 tsp salt, divided<br />
1 tsp fresh ground pepper, divided<br />
1 cup mayo<br />
1/2 cup buttermilk<br />
1 Tbs plus 1 tsp yellow mustard<br />
paprika, for garnish (optional)<br />
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Look at these gorgeous little Idaho potatoes. Come to mama. One key to good potato salad is to not use cold potatoes. After you boil your potatoes, do not put them in the fridge! Cold potatoes do not absorb the flavors of the sauce. Once they are cooked, drain them and let them cool off to room temperature. If they are a still little warm, that will work as well.<br />
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Peel and finely chop the potatoes into small dices. The smaller, the better.<br />
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Place the potatoes into a bowl and season with half the salt and pepper. Stir to coat well.<br />
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Dice the celery and mince the green onion and add them to the mix.<br />
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Peel then roughly chop the eggs and add them to the bowl.<br />
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Mix the mayo, buttermilk, mustard, and the rest of the salt and pepper and add to the mix. Give it a good stir! The more you stir, the more everyone gets friendly in the pot and it tastes better. Sprinkle with paprika for garnish. I hope you enjoy!<br />
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<a href="http://www.flickr.com/photos/97149098@N06/9303569793/" title="pispotatosalad by candice825, on Flickr"><img alt="pispotatosalad" height="1024" src="http://farm4.staticflickr.com/3756/9303569793_8508e1c844_b.jpg" width="256" /></a><br />
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<b><i><span style="font-size: large;">-Candice</span></i></b>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com0tag:blogger.com,1999:blog-3046392280415359080.post-17775296876247970482013-07-09T23:34:00.000-07:002013-07-09T23:36:16.232-07:004th of July Recap (and a few recipes!)How was everyone's holiday? We hope you had a fantastic 4th of July!<br />
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We thought we would give you a recap of the events this year. It was a busy and fantastic holiday, as usual.<br />
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Of course, the holiday started off right with the chuckwagon breakfast. The Bear Lake Rangers do not run the breakfast anymore. Instead, it is the City of Paris. The people who live in Paris and local towns volunteer in shifts to cook in the morning. Our dad helped our uncle mix the pancake batter, since it is his mom's recipe.<br />
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Doesn't he look like he's having fun?</div>
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He took a break from helping to come eat breakfast with us.</div>
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The beginning of the parade. You can see the flag being carried down the street.</div>
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I couldn't resist taking a picture of our adorable nephew in his little cowboy boots. :)</div>
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Hi Smokey!</div>
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Our jaws hit the pavement when this float came by. What an amazing replica of the tabernacle done by the Paris Ward! We shared a <a href="https://www.facebook.com/photo.php?fbid=622098401142045&set=a.596727250345827.1073741826.591580774193808&type=1&theater">photo on our Facebook page</a> and many people agreed. I can't imagine how much work and effort went into this. Absolutely spectacular!<br />
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There are always plenty of pretty horses in the parade.<br />
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This photo of Christina and her husband is just too cute not to share. </div>
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After the parade was over, a few of us went to the rodeo and a few of us took a nap. Later in the evening, we had our cookout plus fireworks.</div>
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I was incredibly lazy and just took fresh cherries. Suzanne outdid herself and made a few recipes that we'll share! </div>
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<b><span style="font-size: large;">Popcorn Balls on a Stick</span></b></div>
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makes about 15-20 </div>
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<span style="font-size: x-small;">(</span><a href="http://www.marthastewart.com/339167/popcorn-balls" style="font-size: small;">via Martha Stewart</a><span style="font-size: x-small;">)</span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/fromheretoparisblog/popcorn-balls-on-a-stick">print this recipe</a></span></div>
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1/4 cup butter<br />
1 10 oz bag marshmallows<br />
1/4 cup brown sugar<br />
3 quarts popped popcorn<br />
1 cup candy add ins (Sue used red, white, and blue M&Ms)<br />
up to 20 popsicle sticks<br />
up to 20 cupcake liners (optional)<br />
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Melt butter in a heavy pot over low heat. Add marshmallows and brown sugar and cook until melted. Remove from heat. Pour popcorn and candy into large bowl. Toss well. Form into 2 1/2 inch balls with greased hands. Stick popsicle stick in the middle. Sue placed the popcorn balls on cupcake liners just for presentation, but it's not necessary.</div>
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<a href="http://www.flickr.com/photos/97149098@N06/9243374961/" style="margin-left: 1em; margin-right: 1em;" title="Fourth by candice825, on Flickr"><img alt="Fourth" height="478" src="http://farm3.staticflickr.com/2873/9243374961_8794e6a983_b.jpg" width="640" /></a></div>
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Can I just tell you guys how much I loved these things? I am usually not a fan of popcorn balls because I can't eat them without getting my entire face and hands sticky. But the stick keeps your hands clean, and the popcorn balls are rolled smaller so they are much easier to eat. They have a good flavor and are soft. I think I had one too many of those things. Love, love, love! Awesome idea, Sue. </div>
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<a href="http://www.flickr.com/photos/97149098@N06/9254233180/" style="margin-left: 1em; margin-right: 1em;" title="Untitled by candice825, on Flickr"><img alt="Untitled" height="640" src="http://farm4.staticflickr.com/3780/9254233180_d747fd92e2_b.jpg" width="480" /></a></div>
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<span style="font-size: large;"><b>Jalapeño Popper Dip</b></span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/fromheretoparisblog/jalapeno-popper-dip">print this recipe</a></span><br />
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2 8 oz packages cream cheese softened<br />
1 cup mayonnaise<br />
1 4 oz can chopped green chilies, drained<br />
1 4 oz can chopped jalapeño peppers, drained<br />
1 cup grated parmesan cheese<br />
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Stir mayo and cream cheese together. Mix in chilies, green chilies, and parmesan cheese. Add mixture to crockpot. Cook on low for 1-2 hours. Serve with cubed bread, tortilla chips, or crackers.<br />
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Sue used a combination of blue corn chips and homemade flour tortilla chips to serve it with. Just cut the tortillas (she used star cookie cutters), spray with oil, sprinkle with salt, and bake at 350º for about 8 minutes, rotating the pan halfway through.<br />
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<a href="http://www.flickr.com/photos/97149098@N06/9243440475/" style="margin-left: 1em; margin-right: 1em;" title="Untitled by candice825, on Flickr"><img alt="Untitled" height="480" src="http://farm3.staticflickr.com/2846/9243440475_f81f49e9a3_b.jpg" width="640" /></a></div>
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While we were eating and waiting for it to get dark, we spotted this cute little deer nearby. So adorable.<br />
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Okay, so we didn't wait until it was totally dark to start the fireworks. We couldn't wait!</div>
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It was fun seeing my little boy's reaction to his first fireworks. So fun!</div>
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Until next year, Paris!<br />
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<b><span style="font-size: large;"><i>-Candice</i></span></b></div>
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Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com0tag:blogger.com,1999:blog-3046392280415359080.post-36051131881291482102013-07-04T13:45:00.001-07:002013-07-04T13:45:40.465-07:00Happy 4th!<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghALegkSwqVeqBcAVPMmrLgvHOYhd9Se2I58QBpHsY-dW02YFz34cyRruGNjujcxaZzaFQgdmzP0XECjK3wL6801GO9vg4SDLoJlmRPDu8Ekak-da7aZjXUkkU3glHGRq_4EFjCkCUrrA/s640/blogger-image--34834612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghALegkSwqVeqBcAVPMmrLgvHOYhd9Se2I58QBpHsY-dW02YFz34cyRruGNjujcxaZzaFQgdmzP0XECjK3wL6801GO9vg4SDLoJlmRPDu8Ekak-da7aZjXUkkU3glHGRq_4EFjCkCUrrA/s640/blogger-image--34834612.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">We hope you are having a happy and safe holiday! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>Candicehttp://www.blogger.com/profile/03278352029735317746noreply@blogger.com0