Amen. Let's Eat!
Tuesday, March 14, 2006 Cream Cheese Frosting

for the pumpkin bars.

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla
2 2/3 cups Change size or US/metric

Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute.
Beat in Confectioner's sugar, 1 cup at a time, then continue beating until smooth.
Beat in vanilla.
Chill bowl of frosting in refridgerator, stirring often, until good spreading consistency.
Makes about 2 2/3 cups.

Posted by Jen :: 8:50 PM :: 1 comments

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Pumpkin Bars

These are amazing with cream cheese icing. So good. I made them at Thanksgiving and everyone went crazy for them!!

2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 large eggs
1 (16 ounce) can solid-pack pumpkin (not pumpkin pie mix)
1 1/2 cups sugar
1 cup vegetable oil
1/2 cup moderately coarsely chopped walnuts or pecans

Preheat oven to 350°.
Combine flour, baking powder, soda, salt and cinnamon into bowl; set aside.
Mix eggs, pumpkin, sugar and oil in large bowl, beating well to blend.
Add flour mixture to pumkin mixture, beating well to combine.
Stir in walnuts.
Turn mixture onto ungreased 15x10" jelly- roll pan and bake for 15-30 minutes, until springy to touch.
Cool in pan on wire rack.
Leave plain or, if you like, spread with cream cheese frosting.
Cut into bars.

Posted by Jen :: 8:48 PM :: 0 comments

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Homemade Pedialyte

For all you mommies who want to keep their kids hydrated. :)

4c Water
1/2 tsp Salt
2 tbsp Sugar
1/2 tsp Jello Mix for flavoring

Posted by Jen :: 8:46 PM :: 0 comments

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Meat Sauce

This is my favorite meat sauce. So good. It makes A LOT. I usually freeze 1/2.

2 cooking onions, diced
1 tablespoon oil
2 lbs ground beef
1/2 tbsp. oregeno
1/2 tbsp. basil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon garlic powder
1 (28 ounce) can stewed tomatoes
2 (5 1/2ounce) cans tomato paste (I use the one with Italian seasonings added)
4 cloves garlic
1/4 cup white wine or vermouth (optional)

Sauté onions in oil.
Add beef and brown before stirring in all seasonings.
Add tomatoes, paste, and cloves.
Stir and add alcohol if using.
Cover and let cook on a low fire for 2 hours or more.

Posted by Jen :: 4:21 PM :: 0 comments

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Monday, March 13, 2006 Blackened Crab Cakes

A Copycat of the crab cakes from Joe's Crab Shack. At Mom's request. Note: I don't do the 5 egg yolks. I just did one egg like the regular curry crab cakes.

2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackening seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup crushed, chopped parsley
2 1/2 cups breadcrumbs
2 lbs crabmeat
7 servings 7 4 oz. patties

45 minutes 15 mins prep
Mix all ingredients together.
Make into 4 oz. patties
Coat with flour and fry in 1 inch of oil until golden brown.

Posted by Jen :: 9:31 AM :: 1 comments

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Monday, March 06, 2006 Touchdown Taco Dip

I made this for Megan's birthday party yesterday and it was gobbled up within minutes. So easy and delicious!

1 can refried beans
1 8 oz. brick of cream cheese at room temperature
1 cup sour cream
1 package of taco seasoning
2 cloves garlic, pressed
3/4 cup shredded cheddar cheese
Few sprigs of fresh cilantro, chopped
1 tomato, diced

In a casserole dish, spread the refried beans over the entire bottom of the dish. In a separate bowl combine cream cheese, sour cream, garlic and taco seasoning. Stir until mixed, then spread over beans. Sprinkle cheese on top and bake at 350 degrees for 15-18 minutes. Sprinkle freshly chopped tomatoes and cilantro on top and serve with tortilla chips. DE-LISH!!


Posted by Amanda Brown :: 9:15 AM :: 2 comments

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