tag:blogger.com,1999:blog-46537100072596622512024-03-16T13:53:04.497-05:00Jan CAN CookCooking real food daily, and always with a Southern twist...๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.comBlogger554125tag:blogger.com,1999:blog-4653710007259662251.post-42311307254671069602024-03-11T09:18:00.005-05:002024-03-11T09:40:26.519-05:00Bettye Baldwin's Broccoli Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnA3RhCwW59ywGGILQ79IMMvsX_pWeTc8O2pBdCcsQb7s_vkTjj12_7-Pc7nmKO3edsoqYOu9PdR7_e9EIuWPGF2NOFBCTDYtOIhTkFJJHxbz-EkW3FnIvYSb1ZYs1gnX_oSBo1E8gSbx9WhjTQQw0HXaQOeXBEKaxkn1jCh3j_TwQAcTx81mi7kTu4K_B/s5472/broccoli.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3648" data-original-width="5472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnA3RhCwW59ywGGILQ79IMMvsX_pWeTc8O2pBdCcsQb7s_vkTjj12_7-Pc7nmKO3edsoqYOu9PdR7_e9EIuWPGF2NOFBCTDYtOIhTkFJJHxbz-EkW3FnIvYSb1ZYs1gnX_oSBo1E8gSbx9WhjTQQw0HXaQOeXBEKaxkn1jCh3j_TwQAcTx81mi7kTu4K_B/s16000/broccoli.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">This family favorite is just the best, period! Given to me by a neighbor twenty years ago, we have made it countless times. The dressing is a bit labor intensive, but SO worth it. I make the dressing ahead and toss together at the last minute.</span></div><p>4 cups broccoli florets<br />1/2 cup GOLDEN raisins<br />1/2 cup red onion rings<br />1/2 cup sliced raw mushrooms<br />6 slices bacon, crumbled - I always add more bacon, I usually double it</p><p>Dressing:</p><p>3 eggs, beaten<br />1 cup sugar<br />1 tablespoon dry mustard<br />1/2 cup white vinegar<br />1/2 cup water<br />1 Tablespoon cornstarch<br />1/3 cup Hellman's Mayonnaise<br />3 Tablespoons butter</p><p>Mix together broccoli, raisins, mushroom and onion rings. Set aside.</p><p>Mix dressing ingredients ell - eggs, sugar, dry mustard and cornstarch. Set aside.</p><p>Heat vinegar, water and salt to boil. With whisk, add egg mixture stirring constantly. Continue to stir and cook until thick on medium low heat. </p><p>Remove from heat and add 3 Tablespoons of butter and 1/3 cup Hellman's Mayonnaise. DO NOT USE MIRACLE WHIP.</p><p>Cool dressing and refrigerate in quart jar if making dressing ahead. This make 2/3 quart of dressing and keeps for several days.</p><p>This keeps well if you toss ingredients and put in fridge overnight. I never add bacon until I'm ready to serve it as bacon gets soft.</p><p><br /></p><p><br /></p><p><br /></p>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-82457735066074307342024-03-03T09:26:00.003-06:002024-03-04T13:19:41.422-06:00Hershey's Perfectly Perfect Chocolate Cake, it really IS perfect...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MP-_Yjh2tu3KPB6ZLA8yS3OhGyz7EgZWSMV8OFFru6bqeOM0gool8LUxowxQ3MbbKd2wA9r_wECQT7yapIMnr-FLmCsVc7z7NzaE5vWLhH8w2n8x8_Kwt9fGRxOO9Q06emxtmIGb983WIt8BpZL4thPPMcVMwO4dTplFFfdZKKD2aFPe7KsCtht-TaVD/s2500/hershey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1385" data-original-width="2500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MP-_Yjh2tu3KPB6ZLA8yS3OhGyz7EgZWSMV8OFFru6bqeOM0gool8LUxowxQ3MbbKd2wA9r_wECQT7yapIMnr-FLmCsVc7z7NzaE5vWLhH8w2n8x8_Kwt9fGRxOO9Q06emxtmIGb983WIt8BpZL4thPPMcVMwO4dTplFFfdZKKD2aFPe7KsCtht-TaVD/s16000/hershey.jpg" /></a></div><br /><div><br /></div><div><br /></div>Oh my, this cake is just so good, it's indescribable. It's better than grandma's homemade chocolate cake, it's better than Aunt Edna's secret recipe that she won't share, it's better than any cake you can buy in a bakery, <b><i>it's just that</i></b><i style="font-weight: bold;"> that good! </i> If you've been looking for a decadently moist homemade chocolate cake with silky chocolate frosting, look no more, your search has ended. This recipe dates back to the 70's, it's definitely stood the test of time and has been passed down for generations, now<p></p><p>I make this cake, my friends make it, my daughter-in-law requests it every year for her birthday. It's just the best homemade chocolate cake, period! The only thing that could possibly improve this is just to drink it with a glass of cold milk. </p><h3 style="text-align: left;">Ingredients:</h3><p>* 2 cups white sugar</p><p>* 1 3/4 cups all-purpose flour</p><p>* 3/4 cup HERSHEYยฎ'S Cocoa Powder</p><p>* 1 1/2 teaspoons baking powder</p><p>* 1 1/2 teaspoons baking soda</p><p>* 1 teaspoon salt</p><p>* 2 eggs</p><p>* 1 cup milk</p><p>* 1/2 cup vegetable oil</p><p>* 2 teaspoons vanilla extract</p><p>* 1 cup boiling water</p><p>* 1/2 cup butter</p><p>* 2/3 cup HERSHEYยฎ'S Cocoa Powder</p><p>* 3 cups confectioners' sugar</p><p>* 1/3 cup milk</p><p>* 1 teaspoon vanilla extract</p><h3 style="text-align: left;">Directions:</h3><p>1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans.</p><p>2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.</p><p>3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.</p><h3 style="text-align: left;">Frosting:</h3><p>4. To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.</p><h3 style="text-align: left;">What Do I Bake This In?</h3><p>1. One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.</p><p>2. Two Layer Cake in 9" Pans. <b><i> Don't do it! </i></b> The layers will be too flat, trust me...</p><p>4.. Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.</p><p>5.. Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost</p><p>6.. Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgUYIcF2OYjkFUOTzRkmnPSNtRiKgIUvyhCrSIuqJvg657wG2z71y1jtLmjMbeeFcgvYDaNU4psHYGFLVjYSQgiVxNK0dUnK3pgG5OQMF9c9moTp43lv4xAj087-IQffFAo60b9QlkOVr8FDV1qtA_cCsXZjJ3IznFuVTn9hVfnxyQ0Di8AVh0SEvX9GA=s670" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="588" data-original-width="670" height="281" src="https://blogger.googleusercontent.com/img/a/AVvXsEgUYIcF2OYjkFUOTzRkmnPSNtRiKgIUvyhCrSIuqJvg657wG2z71y1jtLmjMbeeFcgvYDaNU4psHYGFLVjYSQgiVxNK0dUnK3pgG5OQMF9c9moTp43lv4xAj087-IQffFAo60b9QlkOVr8FDV1qtA_cCsXZjJ3IznFuVTn9hVfnxyQ0Di8AVh0SEvX9GA=s320" width="320" /></a></div><br /><p>I found this set of three, 8" cake pans on Amazon. They are quick release and do a great job.</p><p><a href="https://amzn.to/3B5YqUq" target="_blank">Here's the Amazon link</a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="background-color: white; caret-color: rgb(85, 85, 85); color: #555555; font-size: 13px;">#hersheysperfectlyperfectchocolatecake #hershey #chocolatecake #cake #chocolate #birthdaycake #cakesofinstagram #cakes #cakedecorating #dessert #homemade #cakestagram #cakedesign #foodporn #yummy #food #baking #cupcakes #foodie #birthday #cakeart #instacake #homebaker #instafood #delicious #chocolatelover #love #bakery #foodphotography #sweet #cakelover </span></p>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-2778554062514967922024-02-06T10:49:00.003-06:002024-02-06T10:51:33.492-06:00Mom's Salisbury steak<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitgnKRkdtuZXaaJXQq5MKP2BJSBSPYnp4BovcQrqpi86fGga_g00KktINNUzN43AW1wSx9mbrRm2zY9lzlV0n0XhNOY7cs_um9UKqvdMoYP16Yp6JEvH2eu5ZcglqP3KIfn84uo1MpQn2A7Vw2dTshe2rzNabNAQEtvkS2L0qUqci_M6rHDH9UKh6_JH1o/s1500/salisburysteak.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitgnKRkdtuZXaaJXQq5MKP2BJSBSPYnp4BovcQrqpi86fGga_g00KktINNUzN43AW1wSx9mbrRm2zY9lzlV0n0XhNOY7cs_um9UKqvdMoYP16Yp6JEvH2eu5ZcglqP3KIfn84uo1MpQn2A7Vw2dTshe2rzNabNAQEtvkS2L0qUqci_M6rHDH9UKh6_JH1o/s16000/salisburysteak.jpg" /></a></div><br /><p></p><p>I've made this recipe since the 70's and it's still a family favorite after all these years. Serve it with mashed potatoes, corn, hot rolls and coleslaw and it's comfort food at it's finest. </p><p>1 (10 1/2 ounce) can Campbell's Condensed Golden Mushroom Soup, divided, you only use 1/4 cup in the Salisbury steak, the rest you. mix with water for the gravy.</p><p>1 1โ2 lbs ground round - I used chuck</p><p>1 โ2 cup plain dry breadcrumbs</p><p>1 large egg, beaten</p><p>1 โ2 cup chopped onion</p><p>salt and pepper</p><p>garlic powder - about 1/2 tsp.</p><p>1 โ3 cup water</p><p>Steps</p><p>Sauce onion in a tablespoon of olive oil until soft. If you omit this step they can be crunchy</p><p>Combine 1/4 cup of the can of soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well.</p><p>Shape into 6 patties.</p><p>Place in shallow baking dish. I line with parchment paper for easy cleanup. </p><p>Bake at 350 degrees for 30 minutes.</p><p>Drain off fat, if needed</p><p>Combine remaining soup and the 1/3 cup water; pour over patties.</p><p>Bake an additional 10 minutes or until thoroughly heated.</p><p>Notes</p><p>We like a lot of gravy so I use an additional can of Golden Mushroom Soup, not listed above. I add 1/3 cup water to the soup, warm it in a saucepan and pour over the potatoes when we serve it.</p><p><br /></p>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-16691294370836911872023-11-19T20:10:00.003-06:002023-11-19T20:17:14.501-06:00Jack's Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZD9K2hCgdWZSIJkTqyll8nUGDwiS9Oiyb5badt9_99uNtrwfhvAGj3ZJvlcXVLm7tAQ58ssLcMSTTfT31LytWhKPN0pg5jKeV6fXRFgYa21qnBcRKvk8n0B1aTj39gqe1URUCQSMn5kpEyyYT2hhg4EiDaDhNY5lccmx6IC9A-Bm2n9Kq-UUnHZ4YpR1m/s1350/pizzaheader.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZD9K2hCgdWZSIJkTqyll8nUGDwiS9Oiyb5badt9_99uNtrwfhvAGj3ZJvlcXVLm7tAQ58ssLcMSTTfT31LytWhKPN0pg5jKeV6fXRFgYa21qnBcRKvk8n0B1aTj39gqe1URUCQSMn5kpEyyYT2hhg4EiDaDhNY5lccmx6IC9A-Bm2n9Kq-UUnHZ4YpR1m/s16000/pizzaheader.jpg" /></a></div><br /><p><br /></p><p>Pizza doesn't get better than this! Many, many years ago we had a neighbor named Jack and he made the BEST pizza! He perfected his dough and gave me the recipe. This is Chicago style, decadent pizza and it's beyond delicious. It's a bit of work, making homemade crust, but so worth the effort and the Cuisinart simplifies things. Don't be tempted to buy a premade crust for a shortcut, the crust is what makes the pizza so good.</p><p>This recipe make 2 pizzas</p><p>Pizza Dough</p><p>4 cups bread flour</p><p>1 pkg. yeast</p><p>1.3 cups warm water</p><p>2.5 tbs. oil</p><p>1 tsp. salt</p><p>.5 tsp. sugar</p><p>Put the warm water with a 1/2 teaspoon on sugar in the Cuisinart, add one package of Red Star yeast sprinkled on top and let it set for 10 minutes until it starts to form bubbles. The sugar activates the yeast. Once it's active and bubbles, add the flour, salt and oil. Using dough hook, let it spin until all the dough doesn't cling to the sides and it forms a smooth ball, about 8-10 minute.</p><p>Dump into an oiled bowl and let it set until doubles. Punch down and you are ready to roll out. </p><p>Sauce for 1 pizza:</p><p>8 oz. can tomato paste, thinned with a bit of water</p><p>pinch of sugar</p><p>1/2 tsp. garlic powder</p><p>1 tsp. oregano</p><p>add additional spices to taste, Italian seasoning is a good option</p><p>If making sausage pizza, brown sausage lightly</p><p>Assembly:</p><p>Roll out crust in a circle, I use a pizza stone which I sprinkle with cornmeal</p><p>Add tomato sauce, preferred meat, sautรฉed sausage or pepperoni, mushrooms and raw veggies, if desired, then top all with parmesan cheese.</p><p>Bake in preheated 400 degree oven for 10 minutes, take out of oven and add mozzarella, the amount you add depends on how much cheese you like, I usually add 1/2 to 3/4 a lb. of cheese per pizza. Bake an additional 10-15 minute or until edges are brown.</p>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-4267432913471248202023-09-23T18:06:00.005-05:002023-09-23T18:24:30.989-05:00Seriously Yummy Thanksgiving Recipes<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRfNE5kCU2PXpsqrpfuxnUIq2u9q0pfZWEAG1LRwoNbiHEhE01GAMTj6nzByo233acXR8Y31aAILOeuxCtx7QxY0sdP-AeKCvd3Ao8F8FRYQbJGB_KFtL2yElw6djgzE5ghDtw6eVZtPL51UZZmMu3o4qHDfIY1jJnbPtFAqI9Cq1b09ABKvpEabB7m9q/s1350/tgiving1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRfNE5kCU2PXpsqrpfuxnUIq2u9q0pfZWEAG1LRwoNbiHEhE01GAMTj6nzByo233acXR8Y31aAILOeuxCtx7QxY0sdP-AeKCvd3Ao8F8FRYQbJGB_KFtL2yElw6djgzE5ghDtw6eVZtPL51UZZmMu3o4qHDfIY1jJnbPtFAqI9Cq1b09ABKvpEabB7m9q/s16000/tgiving1.jpg" /></a></div><br /><p></p><p>It's never too early to start planning your Thanksgiving menu. </p><p>I went into my archives and found this post from 2008. I had asked my friends for their favorite Thanksgiving dishes, the ones they make for family and friends.</p><p>So many good recipes, after you click on the link below, just hover over the name of what you're interested in, click and it will link to the recipe. Nothing like planning ahead...</p><p><a href="http://munchiebusiness.com/thanksgivingrecipes08.html">http://munchiebusiness.com/thanksgivingrecipes08.html</a></p><p>~ Jan</p><p style="border: 0px; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Open Sans"; font-size: 13px; margin: 0px auto 20px; padding: 0px; width: 600px;"><br /></p><p style="border: 0px; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Open Sans"; font-size: 13px; margin: 0px auto 20px; padding: 0px; width: 600px;"><br /></p>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-29300422409019742332023-07-26T12:55:00.007-05:002023-07-26T13:01:53.614-05:00World's BEST Spinach Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgAtQ5dpqozlBmJr-TeBgWt8-bGMb14kV5VQ0QSRvVL8Ro-h1xVjHJkhdliz5pFppRk1UJ6q3u728IiBb7yY3Swtey34WOKu3CrbF3fJ_rP5LM9JKqVykum4WguYQgPKUnZ9VF6g_Tu_LsR5JddjZoQu-Ey7fFdKRj9ooJNJLeq77L-SNU1Kq27tpUBJN/s1350/spinachsalad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgAtQ5dpqozlBmJr-TeBgWt8-bGMb14kV5VQ0QSRvVL8Ro-h1xVjHJkhdliz5pFppRk1UJ6q3u728IiBb7yY3Swtey34WOKu3CrbF3fJ_rP5LM9JKqVykum4WguYQgPKUnZ9VF6g_Tu_LsR5JddjZoQu-Ey7fFdKRj9ooJNJLeq77L-SNU1Kq27tpUBJN/s16000/spinachsalad.jpg" /></a></div><br /><div class="separator" style="clear: both;">This is simply the best spinach salad ever. It's not the classic recipe with hot bacon dressing, the poppyseed dressing just makes this salad. And like many dishes that are truly outstanding there is a bit of prep involved. But it can be done in stages and the results are spectacular. Take the time to make homemade croutons, it takes it to a whole new level. Trust me on this one.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">~ Jan</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Spinach Salad</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2 lbs. flat leaf spinach, washed and stems trimmed</div><div class="separator" style="clear: both;">2 small red onions, peeled and sliced</div><div class="separator" style="clear: both;">8 large mushrooms, cut into thick slices</div><div class="separator" style="clear: both;">2 large eggs, hard boiled, chilled and peeled</div><div class="separator" style="clear: both;">1/2 to 1 lb. crisply cooked bacon, drained and broken into small pieces</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Poppy Seed Dressing</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1 egg, buy pasteurized eggs as this recipe calls for an uncooked egg. I've made it countless times with no problems with the eggs</div><div class="separator" style="clear: both;">1/4 C.sugar</div><div class="separator" style="clear: both;">1 Tbs. Dijon mustard</div><div class="separator" style="clear: both;">2/3 C. red wine vinegar</div><div class="separator" style="clear: both;">1/2 tsp. salt</div><div class="separator" style="clear: both;">3 Tbs. grated onion and any juice from it</div><div class="separator" style="clear: both;">2 C corn oil - don't use olive oil because if you put olive oil in the fridge it will congeal</div><div class="separator" style="clear: both;">3 Tbs. poppy seeds</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Directions:</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Use the food processor for this.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Combine egg, sugar, mustard,vinegar, salt, onion and the juice in food processor @ 1 minute.</div><div class="separator" style="clear: both;">With motor running slowly pour in the oil. When all the oil is incorporated turn off, taste and seaso to your liking.</div><div class="separator" style="clear: both;">Transfer to a bowl, stir in the poppy seeds and refrigerate, covered til ready to use. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Homemade Croutons</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">You can do this in a skillet, I find it easier to just put them on a cookie sheet and bake them</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">1 loaf of crusty bread, cut into 1.5" cubes </div><div class="separator" style="clear: both;">2 tbsp. extra-virgin olive oil</div><div class="separator" style="clear: both;">3 tbsp. butter, melted</div><div class="separator" style="clear: both;">3 cloves of garlic, crushed</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Toss together all ingredients, put on cookie sheet and bake in preheated 375 oven until crisp and brown, flipping with spatula often so that they brown uniformly. This usually takes about 15-20 minutes. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Drain on paper towel</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">When ready to serve, toss all ingredients with dressing and top with croutons and crumbled bacon</div></div><div class="separator" style="clear: both;"><br /></div></div>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-7791762001229282142023-06-04T13:44:00.006-05:002023-06-04T13:51:52.237-05:00The Ultimate Summer Wedge Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0g11vCyw1VqM2JvxRkZH-vllsfd8FmdJKPXWeXjfLe-9s0_c4klxPVhmO8MhQsq75i8tFhcP4p1ogUsgNXkBreR0t8oI5WdVlXjrAA-0FWGbSLqP7gC1H6ts7m7U1DjfrSJZitzIe5KyMgSaqIZUtsxP4Vpp3kQ2pzoSb5jFMfDsyaWnCy6MfAUMwTA/s7991/saladboard.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5327" data-original-width="7991" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0g11vCyw1VqM2JvxRkZH-vllsfd8FmdJKPXWeXjfLe-9s0_c4klxPVhmO8MhQsq75i8tFhcP4p1ogUsgNXkBreR0t8oI5WdVlXjrAA-0FWGbSLqP7gC1H6ts7m7U1DjfrSJZitzIe5KyMgSaqIZUtsxP4Vpp3kQ2pzoSb5jFMfDsyaWnCy6MfAUMwTA/s16000/saladboard.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: inherit;"><br />Here you have it, folksโa summer salad that's bursting with flavors and textures. The combination of lettuce, crispy bacon, and blue cheese creates a harmony of tastes that will make your taste buds sing with delight. I also like to change it a bit by adding nuts and apples. Whip up this salad for your next backyard barbecue, potluck, or a refreshing weeknight dinner. It's the perfect way to celebrate summer's bounty and savor the sunny season. So, go ahead, grab your salad bowl, and enjoy this scrumptious creation. Happy summer salad-ing</span>!<p></p><p><b><i><span style="font-size: medium;">Ingredients</span></i></b></p><p>Iceberg lettuce - if you're not a fan of wedge salad, just chop your own it's so much fresher than bagged</p><p>.5 lb. of thick sliced bacon</p><p>1/2 cup cherry tomatoes</p><p>1/2 cup dried cherries or cranberries - totally optional</p><p>1 large smith apple, chopped. Honeycrisp never disappoint, again optional</p><p>Chopped egg (optional</p><p>1/2 cup toasted pecans or walnuts, and the final optional ingredient, just to mix it up a bit</p><p>I like lots of blue cheese on this, but cheddar works too if you aren't a fan of blue cheese</p><p>I'm going to give you two options for dressing, of course Blue Cheese Dressing is the classic, but if you don't care for it, the Sweet Balsamic is ahhh-mazing...</p><p><b><i><span style="font-size: medium;">Classic Blue Cheese Dressing</span></i></b></p><p>4 ounces blue cheese crumbles</p><p>1/3 cup buttermilk</p><p>1/3 cup sour cream</p><p>1/2 cup mayonnaise</p><p>1 Tablespoon parsley chopped</p><p>1/4 teaspoon garlic powder</p><p>salt and pepper to taste</p><p>Steps</p><p>In a small bowl add the blue cheese crumbles and buttermilk. Mash the crumbles with a fork.</p><p>Add in the sour cream, mayonnaise, parsley, garlic powder, and salt and pepper and whisk. Add in more buttermilk if you want a thinner consistency.</p><p><b><i><span style="font-size: medium;">Sweet Balsamic Dressing</span></i></b></p><p>1/2 cup canola oil*</p><p>1/3 cup sugar or more to taste</p><p>4 tablespoons good balsamic vinegar</p><p>1/8 teaspoon dry mustard (I actually prefer a squeeze of yellow or Grey Poupon mustard)</p><p>Few twists of fresh cracked pepper, always use fresh cracked, the flavor just zings</p><p>Directions</p><p>Put all of the ingredients in a jar, put on the lid and shake until blended. </p><p>*I use canola oil instead of olive oil so that I can refrigerate what I have left. Olive oil congeals in the fridge, canola oil doesn't.</p><p>I added OXO links. I'm really loving this smaller size salad spinner this summer. Why? Because you can wash your lettuce, spin it dry and put the whole container in the fridge. Works for me and I'm such a fan of OXO products, they never disappoint...</p>
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<p>#SummerSaladInspiration</p><p>#CheeseLoversDelight</p><p>#FreshAndFlavorful</p><p>#SaladGoals</p><p>#SummerEats</p><p>#SaladPerfection</p><p>#CrunchyGoodness</p><p>#CheeseObsession</p><p>#SavorTheFlavors</p><p>#SummerSensations</p><p>#TastyAndTangy</p><p>#SaladAddict</p><p>#FoodieFaves</p><p>#SaladTime</p><p>#jancooks</p><p>#jancooksrealfood</p><div><br /></div>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-61154664400299709262023-05-12T19:39:00.005-05:002023-05-12T19:54:08.888-05:00Decadent Strawberry Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXLAzpo7plEKVgi5EaN3Q_ymRKoJcE1tlsQPr537Wl92NK9STyfmHLpVc3ePuWtyztxIbrh3MwRXfDlDjnGGDOZSWJcX-iELuHPjJrRiInJ2scAFuod0SwYDZJt2KudRAlHQYDmbD4S17Ym8lwO3-xVzQ3dgq6hOF_uG-y4ZZKBH_DHvTWGoo6VISpQ/s1350/strawberrycheesecake1350x500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXLAzpo7plEKVgi5EaN3Q_ymRKoJcE1tlsQPr537Wl92NK9STyfmHLpVc3ePuWtyztxIbrh3MwRXfDlDjnGGDOZSWJcX-iELuHPjJrRiInJ2scAFuod0SwYDZJt2KudRAlHQYDmbD4S17Ym8lwO3-xVzQ3dgq6hOF_uG-y4ZZKBH_DHvTWGoo6VISpQ/s16000/strawberrycheesecake1350x500.jpg" /></a></div><br />Are you ready to indulge in a decadent dessert that will satisfy all your sweet cravings? Look no further than a delicious strawberry cheesecake. This creamy, velvety dessert is a classic favorite for a reason, with its rich flavor and smooth texture that is perfect for any occasion. Whether you're celebrating a special occasion or simply looking for a delicious treat to enjoy with friends and family, a decadent strawberry cheesecake is the perfect choice. <div><br /></div><div><div>Graham Cracker Crust</div><div><br /></div><div> 1 sleeve graham cracker crumbs</div><div>4 tablespoons butter - melted</div><div>2 tablespoons sugar</div><div>pinch of salt</div><div><br /></div><div>Bake for 8 to 10 minutes. Set aside.</div><div><br /></div><div>Cheesecake Filling</div><div><br /></div><div><div> 4 large pkgs, Philadelphia cream cheese softened </div><div>1 1/2 cups of sugar</div><div> 2/3 cup whole milk</div><div>1 pint sour cream (16 oz)</div><div>4 eggs (beat in one at a time)</div><div>4 tablespoons flour</div><div>1 tablespoon vanilla</div></div><div><br /></div><div>Strawberry Topping</div><div><br /></div><div>1 ยฝ lbs strawberries</div><div>1 ยฝ teaspoons cornstarch</div><div>3 to 6 tablespoons sugar - adjust as needed, taste for sweetness</div><div>1 ยฝ tablespoons lemon juice</div><div><br /></div><div>INSTRUCTIONS</div><div><br /></div><div>Preheat the oven to 350ยฐF. Line the bottom of your 10" springform pan with a parchment paper round for easy removal. Then, double wrap the pan with heavy-duty aluminum foil.</div><div><br /></div><div>CRUST:</div><div><br /></div><div>Use a food processor to make graham cracker crumbs. Alternatively, crush them in a resealable bag using a rolling pin or kitchen mallet. Mix the crumbs with the melted butter, sugar, and salt. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides.</div><div><br /></div><div><div>I use a KitchenAid stand-up mixer to cream the cream cheese and sugar. Add remaining ingredients one at a time until blended. Pour into springform pan.</div><div> </div></div><div><div>BAKING:</div><div><br /></div><div>Heat oven to 350 degrees AND place an oblong pan of water about 1/3 full on rack beneath rack for cheesecake. Prevents cheesecake from cracking.</div><div><br /></div><div>Place cheesecake on the above rack. I bake in our gas oven for 50 minutes. </div><div><br /></div><div>DO NOT OPEN THE OVEN!! </div><div><br /></div><div>Then, after 50 minutes TURN OFF THE OVEN WITHOUT OPENING TO LOOK AT THE CHEESECAKE, LEAVE THE CHEESECAKE IN THE OVEN FOR ANOTHER 50 MINUTES</div><div> </div><div>Remove cheesecake from the oven and place on a rack. After about 5 minutes, run a thin knife around the edge of the cheesecake to prevent from sticking or cracking when cooling.</div><div><br /></div><div> DO NOT REMOVE SPRINGFORM. </div><div><br /></div><div>Once cake is completely cooled pour the strawberry topping on top* cover the cheesecake with foil and place in refrigerator overnight. Remove springform and enjoy.</div></div><div><br /></div><div>Note: Cheesecake is never good the first day, always refrigerate it overnight for best results.</div><div><br /></div><div>* If you prefer, make the topping, and put it in the fridge in a jar. Then spoon it over each slice of cheesecake as you serve it.</div><div><br /></div><div><br />
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๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-9615070904929869142023-05-12T11:41:00.004-05:002023-05-12T12:26:59.974-05:00Ann Landers World Famous Lemon Meringue Pie<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYEIlVy7szD-DaGtuzx_Sw7wH_Wl1pwiC6BC7L6zdl4D-PigxPf9xgyw-OrbFJEyrFb9JmwQfddDsA3CyMDAo8U8D_KJfZuN7Z3lz-orZW7gwfw3wEuT9tqc565pobea21WEZpZdoJ6wW2MGbYhcstG8Vm3V27wXizueltffnwjqpYiH_XQ3GR12tuw/s1600/ann-2.png" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYEIlVy7szD-DaGtuzx_Sw7wH_Wl1pwiC6BC7L6zdl4D-PigxPf9xgyw-OrbFJEyrFb9JmwQfddDsA3CyMDAo8U8D_KJfZuN7Z3lz-orZW7gwfw3wEuT9tqc565pobea21WEZpZdoJ6wW2MGbYhcstG8Vm3V27wXizueltffnwjqpYiH_XQ3GR12tuw/s1600/ann-2.png" /></a></div>This is a the kind of pie, when you take one bite, you say ahhhhhhh, and your eyes
roll back in your head. I've shared this before, DEFINITELY worth repeating for
the lemon pie lovers that read this blog. Go ahead, just take an hour and make
this. It's SO good warm or room temperature or chilled if there is any left. <div><br /></div><div> Try it, you know you want to. You won't be disappointed, pinky swear you won't.
~ Jan <div><br /></div><div style="text-align: center;">๐๐๐๐๐๐๐๐๐๐</div><div><br /></div><div> Filling:</div><div>1 1/3 cups granulated sugar</div><div>6 tablespoons cornstarch </div><div>2 cups water </div><div>1/3 cup lemon juice </div><div>3 egg yolks </div><div>1 1/2 teaspoon lemon extract </div><div>2 teaspoons vinegar </div><div>3 tablespoons butter</div><div><br /></div><div>Never-Fail Meringue:</div><div><br /></div><div>1 tablespoon cornstarch </div><div>2 tablespoons cold water </div><div>1/2 cup boiling water </div><div>3 egg whites</div><div> 6 tablespoons granulated sugar </div><div>1 teaspoon vanilla extract </div><div>1 pinch salt</div><div><br /></div><div>Directions:</div><div>1. Bake prepared pie crust according to provided directions. Of course homemade is best and I love the vintage Crisco recipe, but Trader Joes makes a wonderful frozen crust. You must let it come to room temperature before putting in your pie pan or it will break into pieces. It's worth the effort, though, Trader Joes crust is the best I've found, but of course Pillsbury works, too.</div><div><br /></div><div>2. To make filling, mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed.</div><div><br /></div><div>3. Add to the rest of the sugar mixture. Cook over boiling water until thick โ about 25 minutes which will eliminate any starchy taste.</div><div><br /></div><div>4. Add the lemon extract, butter and vinegar, and stir thoroughly.</div><div><br /></div><div>5. Pour mixture into deep 9-inch pie shell, and let cool.</div><div><br /></div><div>5. To make meringue, blend cornstarch and cold water in a saucepan.</div><div><br /></div><div>6. Add boiling water, and cook, stirring until clear and thickened.</div><div><br /></div><div>7. Let stand until COMPLETELY cold.</div><div><br /></div><div>8. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla.</div><div><br /></div><div>9. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well.</div><div><br /></div><div>10. Spread meringue over cooled pie filling.</div><div><br /></div><div>11. Bake at 350 degrees for 10 minutes or until top is lightly browned.</div><div><br /></div><div>Note:</div><div>If you want a sky-high meringue, like the ones you see in bakeries, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites.</div><div><br /></div><div><br /></div><div><br /></div><div>
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#lemonpie #annlanders #dearabby #famouslemonpie #lemonmeringuepie #worldsbestpie #awardwinningpie #yummy #homemade #foodie #jancooksrealfood #jancancook #janspicx #crisco #traderjoes #easterdessert #inagarten</div><div><br /></div></div>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-33674396641524320832023-01-17T09:41:00.039-06:002023-01-20T13:55:57.840-06:00Pineapple Cough Syrup<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYwxFdDGRmZanNygEcj3OprqtIiC3VO8Wq7EY4WYiR7SsvMYPeQV-_xuwGbA3H7K9F1cCUvFVRopBqUA7dRYHznVCh1NMlhwM-NrwlVrHbtiOLU23as2SItRdAmHR0diThY_67ny7rWg6mKJPwD6bXxkcFN86-9iwaMv_FB9-GepgDNfPiu2JRVGbgQ/s1600/newpineapple.jpeg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="500" data-original-width="1347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYwxFdDGRmZanNygEcj3OprqtIiC3VO8Wq7EY4WYiR7SsvMYPeQV-_xuwGbA3H7K9F1cCUvFVRopBqUA7dRYHznVCh1NMlhwM-NrwlVrHbtiOLU23as2SItRdAmHR0diThY_67ny7rWg6mKJPwD6bXxkcFN86-9iwaMv_FB9-GepgDNfPiu2JRVGbgQ/s1600/newpineapple.jpeg" /></a></div><br />
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Tis the season, cough, cough, hack, hack. If only there was an all natural cough syrup that actually worked.<div><br /></div><div>This recipe is adapted from one of my favorite food bloggers, The View from Great Island, who writes wonderful content.</div><div><br /></div><div>It's soothing, refreshing, and the enzymes from the pineapple, the healing properties of ginger and the calming effects of honey will help chase away that nasty cough. And did I mention that it actually tastes good, unlike the chemical laden cough syrups we buy from the pharmacy.</div><div><br /></div><div><div>* 4 cups, approximately 4 slices, of fresh pineapple, peel removed, but core intact. </div><div>* 2 Tbsp honey</div><div>* 1/2 tsp cayenne pepper, you can omit this but it gives it extra zip</div><div>* a thumb sized piece of fresh ginger, peeled and chopped</div><div>* juice of 2 lemons</div></div><div><br /></div><div>Blend all ingredients in your blender and store in the refrigerator. It keeps for up to two weeks, just use as needed.</div><div><br /></div><div>Feel better soon ~ Jan</div><div><br /></div>
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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script></div>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-19886774703520720062023-01-15T12:43:00.010-06:002023-01-23T12:10:51.417-06:00Skillet Apple Pie<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrEJExrvyow7wdly0geE3RdFNG3LwpM9gF7JGLhbawyDNnf59816hs98gcasvoBWPx0BfY3v52hkWlpBo6LB8ncvFuDGaUVsmz-pGVi0dvp-5mDzsMUCEu8aCEXlhEGaXlF5hDX1PbDalKF0D9qDi5o9gDRnyicpI_L_IfVPVSRBiFnvfgqGsjQSpyQ/s1600/pielong.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="503" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrEJExrvyow7wdly0geE3RdFNG3LwpM9gF7JGLhbawyDNnf59816hs98gcasvoBWPx0BfY3v52hkWlpBo6LB8ncvFuDGaUVsmz-pGVi0dvp-5mDzsMUCEu8aCEXlhEGaXlF5hDX1PbDalKF0D9qDi5o9gDRnyicpI_L_IfVPVSRBiFnvfgqGsjQSpyQ/s1600/pielong.jpg" /></a></div>
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This pie is adapted by a recipe from Trisha Yearwood. It's so easy, goes together in minutes, but her recipe didn't have enough apples, so I doubled it to two cans and simmered them a bit before putting in the pie shell and baking it. Seriously yummy with little effort. <div><br /></div><div> 4 tablespoons unsalted butter (1/2 stick) </div><div>1/2 cup light brown sugar </div><div>2 refrigerated rolled pie crusts, such as Pillsbury </div><div>Two 21-ounce cans apple pie filling, simmered for a few minutes</div><div>2 teaspoons cinnamon sugar
1 tablespoon for melted butter for top. </div><div><br /></div><div> Directions: </div><div><br /></div><div>Melt the 1/2 stick of butter in a 9-inch cast iron skillet. Then add the brown sugar and melt them together on medium heat, about 2 minutes. Add the apple pie filling, remove from the heat and set aside while preparing the crust. </div><div><br /></div><div>Unroll the crusts and put one in the bottom of the black iron skillet. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the 1 tablespoon of the melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. </div><div><br /></div><div>Cut vents in the middle of the pie. Bake for 30 - 35 minutes or until golden brown.
</div><div><br /></div><div>Serve warm with a scoop of vanilla ice cream.</div>
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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-8197381468708096792023-01-11T18:49:00.010-06:002023-01-12T09:56:03.984-06:008 CAN TACO SOUP<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjef10yxD9wdNAlRB7v3ipm8c3dKFJiC-0Iw9g9LqrKacPMGGX7PvBxk2RM5amNkRck-OTdsF_-TAj66I762XzOqZ6bGWQ9ZYa0rLKhpmKrVsFXIBA51zqQxiM8WLQ-ZXuav3D0XtyIOORfZMwdRIuwBbev01LSAihmFvGAyAjpPLzWhqR9_nsAsKhsGA/s1350/soup.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjef10yxD9wdNAlRB7v3ipm8c3dKFJiC-0Iw9g9LqrKacPMGGX7PvBxk2RM5amNkRck-OTdsF_-TAj66I762XzOqZ6bGWQ9ZYa0rLKhpmKrVsFXIBA51zqQxiM8WLQ-ZXuav3D0XtyIOORfZMwdRIuwBbev01LSAihmFvGAyAjpPLzWhqR9_nsAsKhsGA/s16000/soup.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Who says you don't have time to make soup? Just dump, heat and eat. It doesn't get easier than this and it's really good soup. Bonus points for being under 200 calories per serving, too without the optional toppings...<p></p><p>Servings: 8</p><p>Ingredients:</p><p>1 can petite diced tomatoes, 15 ounces (if you want more kick swap this out for a 15 ounce can of Rotel Tomatoes)</p><p>1 bag frozen corn, 15 ounces</p><p>1 can Black Beans, rinsed and drained, 15 ounces</p><p>1 can Pinto Beans, rinsed and drained, 15 ounces</p><p>1 can Cream of Chicken Soup 10 ยพ ounce</p><p>1 can Chicken, I don't drain mine, I put in the broth) 12 ounces</p><p>1 can Green Enchilada Sauce 10 ounces</p><p>1 can Chicken Broth 15 ounces</p><p>1 Packet of Old El Paso Taco Seasoning</p><p>Optional Toppings:</p><p>Green Onions</p><p>Grated Mexican Cheese</p><p>Sliced Olives </p><p>Diced Avocado </p><p>Sour Cream</p><p>Tortilla Strips</p><p>Lime Wedges</p><p>In a large pot add the diced tomatoes, corn, black beans, pinto beans, cream of chicken, chicken breast, green enchilada sauce, chicken broth, and taco seasoning.</p><p>Bring to a boil and reduce to a simmer over medium heat. Let simmer for 5 minutes and serve with desired toppings.</p><p>You can also put this in the slow cooker for a couple of hours on low</p><p><br /></p><script type="text/javascript">
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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-82738865998385788592023-01-08T14:25:00.015-06:002023-03-19T13:59:48.727-05:00Nashville HOT Honey Chicken<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8_rT6fDGIq8bPGGECy1g6eBUrDbntCqQ-K53a6TkHoQSyrWz2k4tTVEddxonTtA3YABSd0NEmrCGbwqaooK48We1fskxRr40n51CirLzS6NxJUJUxI04qqoD_-EIejuBv4IGfNNxoOPAfj9a9oIjxOkh3uMQgveu32Ts-7CFS9uXvvlYFRwU5pcE4g/s1350/AdobeStock_220815376.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1004" data-original-width="1350" height="1004" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8_rT6fDGIq8bPGGECy1g6eBUrDbntCqQ-K53a6TkHoQSyrWz2k4tTVEddxonTtA3YABSd0NEmrCGbwqaooK48We1fskxRr40n51CirLzS6NxJUJUxI04qqoD_-EIejuBv4IGfNNxoOPAfj9a9oIjxOkh3uMQgveu32Ts-7CFS9uXvvlYFRwU5pcE4g/w1350-h1004/AdobeStock_220815376.jpeg" width="1350" /></a></div>
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<br />Hot chicken is an institution here in Nashville and here's a great variation with the addition of hot honey. Hot honey, if you've never had it is amazing. This recipe is baked not fried, it's easy and more calorie friendly...<p></p><p>Ingredients</p><p>6 cups Panko Crumbs, you can substitute cornflake crumbs or bread crumbs, but nothing beats the crunch of Panko in my opinion<br />1/3 cup grated parmesan cheese<br />1 teaspoons paprika, smoked paprika is best<br />1 teaspoon onion powder<br />1 teaspoon garlic powder<br />1 teaspoon black pepper<br />2 large eggs, beaten<br />3 tablespoons Frank's Red Hot Sauce, there are so many other hot sauces out there you just can't beat Frank's <br />2 pounds chicken, I prefer boneless breasts, some people like thighs</p><p>HOT HONEY:</p><p>There are options here. Go slow, taste and if you need more heat add it. It's much easier to add heat than it is to take it away.</p><p>1/2 cup honey<br />2-3 tablespoons Frank's Red Hot Sauce<br />1-3 teaspoons cayenne pepper, go easy with this it gets hot really fast<br />1 teaspoon chipotle chili powder<br />1 teaspoon garlic powder<br />1 teaspoon onion powder</p><p>Preheat the oven to 425ยฐ F. Line a rimmed baking sheet with parchment paper.</p><p>In a food processor, combine the crumbs, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse this mixture until you have the desired crumb consistency</p><p>Beat the eggs in a bowl, take a deep breath and add the hot sauce and chicken, and toss well to coat.</p><p>Dredge the chicken through the crumbs, I prefer doing this in a plastic zip lock bag so you get everything coated.. Place on the prepared baking sheet. You can do a double dip if you want more coating, just repeat the process, dip the chicken back through the eggs, then the crumbs. You may need more crumbs if you double dip. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until chicken is crisp and reads an internal degrees of 160 with a probe thermometer.</p><p>While the chicken is baking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.</p><p>Taste once, taste twice, and taste once again for preferred heat.</p><p>Drizzle the warm sauce over the chicken. If it cools and gets thick before you drizzle, just warm a bit.</p><p><br />
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</p>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-63841649855885433152022-04-13T09:21:00.008-05:002022-04-13T09:26:44.656-05:00Dolly Parton's Famous Gravy Recipe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsGKYHC15CKcpVALwKlzmf1Ws7fvOCVV2UgDOyO50K3P3piLWmZsjH3t0jlzMKiJoJnzGf6cJBbOjNUbEL4qyQV6paXcxSSz7hTh-DZwhcxGIb21Nvb04784zitT2DT-41LIJFA_CgfEvY6UG-lxas9QUJ-Q1V9i8KwmZ-zGw7lFp8ufHBpBK0F_AZQ/s1350/dolly.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsGKYHC15CKcpVALwKlzmf1Ws7fvOCVV2UgDOyO50K3P3piLWmZsjH3t0jlzMKiJoJnzGf6cJBbOjNUbEL4qyQV6paXcxSSz7hTh-DZwhcxGIb21Nvb04784zitT2DT-41LIJFA_CgfEvY6UG-lxas9QUJ-Q1V9i8KwmZ-zGw7lFp8ufHBpBK0F_AZQ/s16000/dolly.png" /></a></div><br />This Southern girl loves biscuits and gravy, I grew up eating it and I know my way around a skillet making it. Dolly's recipe is seriously good, knock your socks off gravy. This gravy thickens quickly and smells amazing from the thyme and pepper. Don't be tempted to omit the thyme, trust me, it's what takes it over the top. It's subtle, not overpowering. <p></p><p>Ingredients</p><p>1/3 cup all-purpose flour<br />1/4 teaspoon salt<br />1/4 teaspoon dried thyme<br />1/4 to 1/2 teaspoon freshly ground black pepper<br />2ยฝ cups whole milk<br />1/2 cup heavy whipping cream*</p><p>Biscuits sausage patties and bacon for serving</p><h3 style="text-align: left;">Steps</h3><p>In a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth.</p><p>Pour the mixture into skillet or saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes, or until thickened.</p><p>Serve over biscuits and sausage patties.</p><p><i><span style="font-size: medium;">*If you want to reduce the calories use Half & Half or Fat Free Half & Half, that works well, also.</span></i></p><p><br /></p>
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<br />๐<div>#dollyparton #dolly #biscuits #gravy #today #yummyfood #yummy #foodporn #homemade #breakfast #southernfood #jancooksrealfood #jancancook #janspicx </div>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-66738339906773115602022-04-09T10:04:00.007-05:002022-04-09T10:09:31.652-05:00Chick-fil-A's AUTHENTIC Carrot Raisin Salad <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-UOFG9E5jLAdXRpPxjPcdxUSAZ0xRouxwfbrlPcLIGsQwQ6XoIjuBFUTA8AlpT8ENvCWndcFKQQre0cRyOniBAgbcxJBmqswtwlbYTu7G8zEKH7YpIkIAwoOcIj_aQc3nspMnnW42Bpuio7fr5kLPRylRHPq2O-zYTzUZSWrE9Ck1CaWHA69iI5OXg/s1350/chic-fil-a.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-UOFG9E5jLAdXRpPxjPcdxUSAZ0xRouxwfbrlPcLIGsQwQ6XoIjuBFUTA8AlpT8ENvCWndcFKQQre0cRyOniBAgbcxJBmqswtwlbYTu7G8zEKH7YpIkIAwoOcIj_aQc3nspMnnW42Bpuio7fr5kLPRylRHPq2O-zYTzUZSWrE9Ck1CaWHA69iI5OXg/s16000/chic-fil-a.png" /></a></div><br />๐ฅ I absolutely loved this salad and they took it off the menu. I've searched the web, looking for the "authentic" salad and found it on their website. Chick-fil-A was kind enough to share if after they discontinued it. This is so easy to make, and it's just SO good. ๐ฅ<p></p><p>4 1/2 cups shredded carrots<br />1 (8oz) can or 2/3 cups crushed, unstrained pineapple<br />3/4 cup raisins<br />1/2 cup mayonnaise<br />1/2 cup and 2 tablespoons sugar<br />1 1/4 tablespoons fresh, unstrained lemon juice (no seeds)</p><p>Makes 13-14 servings</p><p>Simply mix all ingredients together and enjoy! How easy is this. </p><p>Note: Finely shredded carrots do work the best for this recipe. It's a little elbow grease, but use your box grater on the fine setting, turn on some music and start grating... </p><p>They even give us a link to download a recipe card, what a great company this is. <a href="https://www.chick-fil-a.com/stories/food/-/media/7553F6B1C01A45CCB3939BBA12ACC626.ashx">Here's the click</a><br />
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<br />๐ฅ<br /></p><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 16px;">#chickfila #chickfila</span> #carrot #salad # #carrotsalad #raisins #yummy #yummyfood #jancooksrealfood #jancancook #janspicx</div><p></p>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-80825862838773410822022-04-07T10:38:00.009-05:002022-04-07T12:17:24.543-05:00It's a WINNER ~ Hot Fudge Brownie Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymALO8NLFQWjm4n-AJjm0Ia8PO5D3ZkMvjeq7yFBlKSb3_O19lmYlWS803x6CsUQb4FZ0Xv9-RqogL73Q8AUh19ThsuRBY8DOQR1RzoGkwKd_G7ikiYMyGeFsSquXzFfmLyfdmpwzjIBWwsNSCm4xgvcLzI4TBbXBxiVNdMZNpzZEvvuFzzuUkeazCA/s1350/browniebread1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymALO8NLFQWjm4n-AJjm0Ia8PO5D3ZkMvjeq7yFBlKSb3_O19lmYlWS803x6CsUQb4FZ0Xv9-RqogL73Q8AUh19ThsuRBY8DOQR1RzoGkwKd_G7ikiYMyGeFsSquXzFfmLyfdmpwzjIBWwsNSCm4xgvcLzI4TBbXBxiVNdMZNpzZEvvuFzzuUkeazCA/s16000/browniebread1.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It doesn't get any easier than this, it's a dump, stir and pour loaf of pure yummy deliciousness. Grab your ingredients, get ready, set, go and voila you have a loaf of hot fudge brownie bread. You can thank me later ๐<p></p><p>Ingredients</p><p>1 box of Brownie Mix, my favorite is Ghiradelli<br />1-11 oz. jar of Hot Fudge Sauce, Smuckers is great, so is Mrs. Richardson<br />3 large Eggs<br />1/3 cup Canola Oil</p><p>9x5 Loaf Pan</p><h3 style="text-align: left;">Steps</h3><p>In a med bowl combine all of the ingredients, mix until smooth.</p><p>Spray a 9x5 loaf pan with cooking spray and fill about 3/4 of the way up. Bake it at 350 degrees for approximately 45 minutes, or until itโs cooked all the way through. Test at 45 minutes and if it isn't done and it looks like it's getting too brown, poke holes in foil, make a tent and put over it loosely to finish cooking.</p><p><i>Note: I'm a big believer in parchment paper slings, because your bread will lift right out. Just spray the pan, take parchment paper, and fit lengthwise in the pan with the sides hanging up at the top, spray the parchment paper and your bread will lift right out. Just let it cool about 10 minutes and go for it. Here is an example for you. Trust me, best tip EVER!</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYNsF2xwgxSwnT8ngqydFAV0GzsQyCIbU6b16PwB2yaAgQrjTCLJB7dQTKTOke2VJvgOzCbTaqwjXFOxH-uixyTaske_0n4rtFurgjrM_XZaHV3DycptJ7xecvZzNjZt2xs45Ghw3uLzMaFdridFRz1gUnTa08SjAC4dXwR_AL37sclk2PpgaVkgA3A/s1200/Parchment-Paper-Sling8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYNsF2xwgxSwnT8ngqydFAV0GzsQyCIbU6b16PwB2yaAgQrjTCLJB7dQTKTOke2VJvgOzCbTaqwjXFOxH-uixyTaske_0n4rtFurgjrM_XZaHV3DycptJ7xecvZzNjZt2xs45Ghw3uLzMaFdridFRz1gUnTa08SjAC4dXwR_AL37sclk2PpgaVkgA3A/w200-h133/Parchment-Paper-Sling8.jpg" width="200" /></a></div><br /><p>Serve it warm and gooey with a cold glass of milk or a cup of coffee. <i>SO . GOOD ! </i></p><p><i><br /></i></p><p> </p>
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๐ค<div>๐ค</div><div>๐ค</div><div>#hotfudge #brownies #dessert #homemadedessert #homemade #yummy #yummyfood #hotfudgebrownies #ghiradelli #chocolate #luscious #jancooksrealfood #jancancook #janspicx</div>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-78664581433778718252022-04-04T08:54:00.006-05:002022-04-04T09:55:48.124-05:00Joanna Gaines Cilantro Lime Rice<p></p><div class="separator" style="clear: both; text-align: left;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-hpKQYhPcDzkZkpPDR_ePp9CSQLsHIlxMWhIeWfux1MmkiSN4Y9RlTRGZOsRP31-H6h-0qT4JTrFqO6pWkWCP16AJKDqdYJblxnLk1GqXCKzepOMvNGppo8miOT4ZQ3Yt63XdFF7ck46fWYtxuX4Dcod7a3Lko-qW1AZvig449LqExCt-hACtIuHvA/s1350/cilantrolimerice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-hpKQYhPcDzkZkpPDR_ePp9CSQLsHIlxMWhIeWfux1MmkiSN4Y9RlTRGZOsRP31-H6h-0qT4JTrFqO6pWkWCP16AJKDqdYJblxnLk1GqXCKzepOMvNGppo8miOT4ZQ3Yt63XdFF7ck46fWYtxuX4Dcod7a3Lko-qW1AZvig449LqExCt-hACtIuHvA/s16000/cilantrolimerice.jpg" /></a></div><br />Oh, this is a good one. It's fresh, zingy, deliciously wonderful rice and this is coming from a girl who doesn't care for cilantro. But in this dish, it just brings it all together. I made her entire meal from an episode on Magnolia Table and it was delicious. I'll be doing this again soon, for sure.</span></div><p></p><h3 style="text-align: left;">Ingredients</h3><p>4 tablespoons (1/2 stick) unsalted butter<br />1 cup basmati or long-grain white rice ~ I used basmati<br />1 3/4 cups chicken broth<br />1/2 teaspoon grated lime zest<br />2 tablespoons fresh lime juice<br />1/4 cup chopped fresh cilantro<br />1/4 teaspoon kosher salt<br />1/4 teaspoon freshly ground black pepper</p><h4 style="text-align: left;">Steps</h4><p>In a medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the rice and sautรฉ until the rice begins to brown a little, 2 to 3 minutes. Add the broth and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until tender, about 15 minutes. Fluff the rice with a fork.</p><p>Meanwhile, in a small glass bowl, melt the remaining 3 tablespoons butter in the microwave, about 30 seconds. Stir in the lime zest and juice.</p><p>Pour the lime butter over the hot rice, add the cilantro, and stir until combined. Season with the salt and pepper.</p><p><br /></p>
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๐ฟ<div>๐ฟ</div><div>๐ฟ</div><div>cilantro #rice #lime #mexicanfood #homemade #yummy #yummyfood #jancooksrealfood #jancancook #janspicx #joannagaines #magnoliatable</div>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-57004099235594664762022-04-02T10:16:00.002-05:002022-04-02T10:19:48.277-05:00Ralph Lauren's Rum Glazed Brownies<p><span style="font-family: inherit;"><span style="font-family: inherit;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLATbd4QatinN8priaVRAnFmZQiitG2np_KXi9U0eN1S7G1VByyRWu1ExFNbFS8O8lvb_XY7UMipOHFBAxZFA6dyodu6G2znseO4p3r5QXz9RotoW4GVgSmG-HXq5EI_gHEttNU_y9SJOfObPoaM32o04LQDyi1SzmiNoz4Jzd2IgVLWXSRyJYkZrhKw/s1350/rl.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLATbd4QatinN8priaVRAnFmZQiitG2np_KXi9U0eN1S7G1VByyRWu1ExFNbFS8O8lvb_XY7UMipOHFBAxZFA6dyodu6G2znseO4p3r5QXz9RotoW4GVgSmG-HXq5EI_gHEttNU_y9SJOfObPoaM32o04LQDyi1SzmiNoz4Jzd2IgVLWXSRyJYkZrhKw/s16000/rl.png" /></a></span></span></div><span style="font-family: inherit;"><span style="font-family: inherit;"><br />These adults only brownies are Ralph Lauren's favorite. The secret to these brownies, other than the intense chocolate flavor, is the glaze on top. It's spiked with a healthy dose of rum. The rum breaks through the sweetness and gives these brownies a wickedly different kind of indulgence. It also makes it an adult treat since the glaze never gets hot enough to cook the alcohol off. </span> Just leave a few without the rum glaze if you have kids in the house</span><p></p><p><span style="font-family: inherit; font-size: medium;">Legend says that </span><span style="font-family: inherit;">Ralph loved Nanaโs brownies so much that he offered to put a brownie department in his stores so he would not have to wait until his October birthday when she would make another batch for him.</span></p><h4 style="text-align: left;">Ingredients</h4><p>2 cups all-purpose flour 250 grams<br />1 ยฝ teaspoons baking powder<br />ยฝ teaspoon salt<br />6 oz unsweetened chocolate chopped (170 grams)<br />2 sticks unsalted butter 230 grams<br />3 cups sugar 600 grams<br />6 large eggs<br />1 tbsp. pure vanilla extract <br />1 1/2 cups chopped walnuts plus more for garnish</p><h4 style="text-align: left;">Rum Glaze</h4><p>6 tbsp. unsalted butter 84 grams<br />4 oz. unsweetened chocolate chopped, always buy good quality chocolate<br />1/2 confectionersโ sugar<br />Pinch of salt<br />2 tsp. pure vanilla extract<br />4 tbsp. dark rum or brandy 56 ml</p><p>Steps</p><p>Preheat the oven to 375ยฐF. Grease a 9ร13 inch metal baking pan. Make a saddle so you can lift cooked brownies out of pan by lining pan with parchment paper, coming up the sides enough to lift it out. Also spray both the pan and the parchment paper with cooking spray. </p><p>In a small bowl, whisk together the flour, baking powder, and salt.</p><p>In a saucepan, melt the chocolate and butter with the sugar over medium-low heat. Remove from heat and stir until smooth.</p><p>In a large bowl, beat the eggs and vanilla until mixed but not frothy. Stir in the chocolate mixture and then the flour mixture until fully incorporated. Fold in the chopped walnuts.</p><p>Spread in the prepared pan. Bake for 30-35 minutes, until the edges are set and a cake tester comes out with a few crumbs attached. Let cool. The brownies should sink a bit as they cool, that's what you want, you don't want to overcook them.</p><p>Meanwhile, make the rum glaze: In a medium saucepan, melt the butter and chocolate over low heat. Sift in the confectionersโ sugar and salt. Stir in the vanilla and rum, and keep warm.</p><p>Spread the brownies with the warm rum glaze so that it drips off the edges. Cut into 2-inch squares and decorate each with a walnut half. Refrigerate for 1 hour before serving.</p><h4 style="text-align: left;">Notes</h4><p>You can also sprinkle some chocolate chips on top before baking. </p><p></p><p>HALF BATCH: Use and 8 inch square pan and bake for 35 minutes or until internal temperature is about 208-210. Brownies will puff up and sink a bit as they cool. </p>
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๐ <div>๐ </div><div>๐
</div><div>#ralphlauren #rl #polo #ralphlaurenbrownies #brownies #worldsbestbrownies #yummy #yummyfood #homemade #jancooksrealfood #jancancook #janspicx</div>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-46279412172883641722022-03-31T09:00:00.020-05:002022-03-31T12:04:08.768-05:00The World Famous Ann Landersโ Best Ever Lemon Meringue Pie with Never-Fail Meringue<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fCmaeXS2S_ucJ_jWK9TJx4_oIv6Nn-878PCBx7EiElaEDZzBTek6LsW8-enQ31DyUVyPlU999u29b46fVB9UzHFC6gS56lp_CtV1wgXQuW47X8Zkbota91yOR1UBUMNVIoFi0Ki1aHDR-WUNkD6280Qnph-HCMY8__JSf_uwDY9EE7YOGV8jRomp2g/s1350/ann.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fCmaeXS2S_ucJ_jWK9TJx4_oIv6Nn-878PCBx7EiElaEDZzBTek6LsW8-enQ31DyUVyPlU999u29b46fVB9UzHFC6gS56lp_CtV1wgXQuW47X8Zkbota91yOR1UBUMNVIoFi0Ki1aHDR-WUNkD6280Qnph-HCMY8__JSf_uwDY9EE7YOGV8jRomp2g/s16000/ann.png" /></a></div><br />Absolutely, positively, without a doubt, the best lemon pie recipe of all time. This famous pie is just perfection. This the pie your mother and your grandmother made, the one that has been on family tables for generations and often times the old recipes are best, and this is the <b><i>BEST</i></b> of the <b><i>BEST</i></b>. You won't find a better lemon pie recipe, I've made it for years and years and it never fails. <p></p><h4 style="text-align: left;">Filling:</h4><p>1 1/3 cups granulated sugar<br />6 tablespoons cornstarch <br />2 cups water <br />1/3 cup lemon juice <br />3 egg yolks <br />1 1/2 teaspoon lemon extract <br />2 teaspoons vinegar <br />3 tablespoons butter</p><p>Never-Fail Meringue:</p><p>1 tablespoon cornstarch <br />2 tablespoons cold water <br />1/2 cup boiling water <br />3 egg whites<br /> 6 tablespoons granulated sugar <br />1 teaspoon vanilla extract <br />1 pinch salt</p><h4 style="text-align: left;">Directions:</h4><p>1. Bake prepared pie crust according to provided directions. Of course homemade is best and I love the vintage <a href="https://crisco.com/recipe/classic-crisco-pie-crust/">Crisco</a> recipe, but Trader Joes makes a wonderful frozen crust. You <b><i>must </i></b>let it come to room temperature before putting in your pie pan or it will break into pieces. It's worth the effort, though, Trader Joes crust is the best I've found, but of course Pillsbury works, too.</p><p>2. To make filling, mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed.</p><p>3. Add to the rest of the sugar mixture. Cook over boiling water until thick โ about 25 minutes which will eliminate any starchy taste.</p><p>4. Add the lemon extract, butter and vinegar, and stir thoroughly.</p><p>5. Pour mixture into deep 9-inch pie shell, and let cool.</p><p>5. To make meringue, blend cornstarch and cold water in a saucepan.</p><p>6. Add boiling water, and cook, stirring until clear and thickened.</p><p>7. Let stand until COMPLETELY cold.</p><p>8. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla.</p><p>9. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well.</p><p>10. Spread meringue over cooled pie filling.</p><p>11. Bake at 350 degrees for 10 minutes or until top is lightly browned.</p><h4 style="text-align: left;">Note:</h4><p>If you want a sky-high meringue, like the ones you see in bakeries, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites.</p><p>#lemonpie #annlanders #dearabby #famouslemonpie #lemonmeringuepie #worldsbestpie #awardwinningpie #yummy #homemade #foodie #jancooksrealfood #jancancook #janspicx #crisco #traderjoes #easterdessert #inagarten</p><p style="font-family: ".Apple Color Emoji UI"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><div><br /></div>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-21930834968765652692022-03-30T09:11:00.003-05:002022-03-30T09:23:23.650-05:00Lemon Filled Crescent Rolls, So Quick, So Easy and SO good!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizk4pPAoobPaHbYLTNkk1WiNCaJteWq9IwkbB6spXac1eWOJrwoHS1FPbRdU7zhhNyeE9btXaglkW7WfUrxwvkodaAwgAamCXE6Ri2sZAeGFaxAHAUK-SHxuLdQprUJv2eXU8GCXjlFowXLlUcGmDBIAQalAAS4yhMY9kC_MELkKbesboWO13JmpThEA/s1350/croissants.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizk4pPAoobPaHbYLTNkk1WiNCaJteWq9IwkbB6spXac1eWOJrwoHS1FPbRdU7zhhNyeE9btXaglkW7WfUrxwvkodaAwgAamCXE6Ri2sZAeGFaxAHAUK-SHxuLdQprUJv2eXU8GCXjlFowXLlUcGmDBIAQalAAS4yhMY9kC_MELkKbesboWO13JmpThEA/s16000/croissants.png" /></a></div><br />All you need is a tube of Pillsbury Crescent Rolls, a container of lemon curd, some sugar, a little spice and in five minutes you can have these in the oven. They are delicious and off the charts with WOW factor. <p></p><p>1 package of refrigerated Pillsbury crescent rolls<br />1/3 cup of good quality lemon curd<br />6 tablespoons turbinado (coarse) sugar (you can just sprinkle on regular sugar if you don't have this)<br />milk to brush tops of rolls<br />ground cardamom to dust <br />confectioner's sugar to finish<br />sprinkle of sesame seeds for a little crunch (optional)</p><p>Preheat your oven to 375 degrees. Line a baking tray with baking parchment. Lightly spray the paperwith nonstick spray. Set aside.</p><p>Unroll the crescent rolls and separate them at perforations. Place one portion of lemon curd at the wide end of each roll. Gently spread it down about half way the length of the dough towards the point, being careful to not spread the curd all the way to the edge. </p><p>Roll up, starting at the wide end towards the small point, totally encasing the lemon curd. Twist each end into a crescent shape. Then pinch one end closed and place each on the prepared baking sheet, narrow pointed side down. Brush each with some milk. </p><p>Sprinkle with the coarse turbinado sugar and dust lightly with ground cardamom if desired.</p><p>Add a few sesame seeds and serve...</p><p>Bake for 10 to 15 minutes, until golden brown. Remove from the oven. Serve warm and dusted with confectioners sugar. </p><p><span style="font-family: ".Apple Color Emoji UI"; font-size: 12px;">๐</span></p><p>#lemon #croissants #lemoncrescentrolls #pillsbury #pillsburycrescentrolls #brunch #homemade #jancooksrealfood #jancancook #janspicx #yummy #foodie #yummydessert</p><p style="font-family: ".Apple Color Emoji UI"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-family: ".Apple Color Emoji UI"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-family: ".Apple Color Emoji UI"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-83782556839689458242022-03-29T15:07:00.005-05:002022-03-29T15:07:55.307-05:00Olive Garden Lemon Cream Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidI5qjXBh-Ff_wFx6cfrXB8ZBKeQKysa7ltRDltslglvKrmTR_x5owiuXJgBmxkXWbmtF9X402n5iSFaP07I8tofKEDIAYD8BOPHtTCgloF4F10go1VOJIDUiQDlO1d-aadpkttPfF9prgtgSFXaAAPu6tOMtdJRUmpZcIQGjeaopDvAoWzxU__C8lxQ/s1350/day29og.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidI5qjXBh-Ff_wFx6cfrXB8ZBKeQKysa7ltRDltslglvKrmTR_x5owiuXJgBmxkXWbmtF9X402n5iSFaP07I8tofKEDIAYD8BOPHtTCgloF4F10go1VOJIDUiQDlO1d-aadpkttPfF9prgtgSFXaAAPu6tOMtdJRUmpZcIQGjeaopDvAoWzxU__C8lxQ/s16000/day29og.png" /></a></div><br />If you've ever had the Lemon Cream Cake at Olive Garden, you know just how delicious it is. This is a copycat recipe that I've made for years now, but wow, does it taste like the OG's. This is a knockout recipe and shortcuts make it easy to prepare...<p></p><h4 style="text-align: left;"><strong style="line-height: 1.7;">Ingredients:</strong></h4><p style="font-family: "Work Sans"; font-size: 15px; letter-spacing: 0.30000001192092896px;">1 pkg. White Cake Mix, plus ingredients to prepare<br />1 pkg. Lemon Cake Mix<br />ยฝ cup Sour Cream<br />1 tsp Vanilla Extract<br />1 Lemon, juiced<br />1 cup Whipping Cream<br />1 pkg Mascarpone Cheese<br />1 cup Powdered Sugar, sifted<br />4 Tbsp Melted Real Butter</p><p style="font-family: "Work Sans"; font-size: 14px; letter-spacing: 0.30000001192092896px;"><strong style="line-height: 1.7;">Directions:</strong></p><p style="font-family: "Work Sans"; font-size: 15px; letter-spacing: 0.30000001192092896px;">Prepare the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10 inch round baking pan, or if you don't have a 10 inch round baking pan, you can just use a 9" pan and it will be a thicker cake, if you have too much batter, just make a few cupcakes. A 10 inch cheesecake pan will also work. Cool the cake completely.</p><p style="font-family: "Work Sans"; font-size: 15px; letter-spacing: 0.30000001192092896px;">For the lemon cream filling, whip cream until stiff peaks form, then fold in the mascarpone, sifted powdered sugar, lemon juice, and lemon zest of half the lemon. For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping. And finally, a dusting of powdered sugar just finishes it off...</p><p style="font-family: "Work Sans"; font-size: 14px; letter-spacing: 0.30000001192092896px;"><strong style="line-height: 1.7;">Helpful Tips:</strong></p><p style="font-family: "Work Sans"; font-size: 15px; letter-spacing: 0.30000001192092896px;"> The secret is the mascarpone cheese.</p><p style="font-family: "Work Sans"; font-size: 15px; letter-spacing: 0.30000001192092896px;">A little lemon zest always makes things better :)</p><p style="font-family: "Work Sans"; font-size: 15px; letter-spacing: 0.30000001192092896px;">๐<br />#lemon #lemoncake #lemoncreamcake #olivegarden #olivegardenlemoncreamcake #yummy #foodie #homemade #easterdessert #jancooksrealfood #jancancook #janspicx</p>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-65347027926994146452022-03-28T09:12:00.002-05:002022-03-28T09:13:28.088-05:00Weight Watchers Lemon Pie in a Jar<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUmPQ5rFAJcWFk_tuxOtwqa55d50hLPN2O8KIh967Z6FnTQZPFuUF_y9Fq-UVohJqusZPxuyQYohuqeCMvABdMBK0KV3QhAojSxW_BciHNiXx7aHz7qVNBgtnbg0yj4t0KG2t4WFwAf9f6wjIKJEvAsnfIwiK5Gx5Ih9khfDOe6yI_rVbhi5usriqag/s1350/day28ww.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUmPQ5rFAJcWFk_tuxOtwqa55d50hLPN2O8KIh967Z6FnTQZPFuUF_y9Fq-UVohJqusZPxuyQYohuqeCMvABdMBK0KV3QhAojSxW_BciHNiXx7aHz7qVNBgtnbg0yj4t0KG2t4WFwAf9f6wjIKJEvAsnfIwiK5Gx5Ih9khfDOe6yI_rVbhi5usriqag/s16000/day28ww.png" /></a></div><br />It's Monday and time for a lower calorie recipe. My month of lemon recipes is winding down, only three more days. It's been fun posting these recipes, I think I could post them for a year I have so many.<p></p><p>This lemon pie in a jar is an easy no-bake dessert that won't cost you a lot of calories. I make it with crushed graham crackers, but you can also make it by putting a vanilla wafer in the bottom of the jar and layering pudding and then another vanilla wafer in the middle.</p><h4 style="text-align: left;">Ingredients</h4><p>2 cup nonfat Greek yogurt<br />1 package fat free, sugar free lemon pudding mix<br />1 tablespoon lemon juice<br />1 cup crushed graham crackers or 8 reduced fat vanilla wafers<br />6 tablespoons whipped cream or Cool Whip</p><p>6 small sauce jars</p><h4 style="text-align: left;">Steps</h4><p>In a medium bowl, beat the nonfat Greek yogurt with a hand mixer until stiff peaks form.</p><p>Add the lemon pudding mix and lemon juice and beat to combine.</p><p>Prepare the jars by placing crushed graham crackers or a vanilla wafer in the bottom of each jar. Top with 1/3 cup yogurt mixture and one tablespoon whipped cream or Cool Whip.</p><p>Crush remaining graham crackers or two vanilla wafers and top each lemon pie with cookie crumbles.</p><p>Makes 6 jars</p><p>#puddinginajar #lemonpuddinginajar #pieinajar #lemonpie #ww #weightwatchers #jancooks #jancooksrealfood #janspicx #yummy #yummyfood #homemade #lowcalorie #dietdessert</p>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-17862177533491656972022-03-27T11:22:00.009-05:002022-03-27T11:32:45.277-05:00Glazed Lemon Poppyseed Scones with Faux Lemon Curd and Strawberry Jam ๐<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtRyfJWo4eCqArsiaL3VhbS7akbh2UX1OIYzUGeegBzLkGVGBPn_c67gswQGf2vk4nMSxTY-gyur0rAq2fdeU_RKJqGSzFJy8tf50WMwyTnvYw4l_g2k5I2MOY0BN4ognLkoAuTrbmbCpmj6aIIle16p6tuTqzNc4GD3_YgXL5sK-xcyOABKjNHSjEw/s1350/day27scone.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtRyfJWo4eCqArsiaL3VhbS7akbh2UX1OIYzUGeegBzLkGVGBPn_c67gswQGf2vk4nMSxTY-gyur0rAq2fdeU_RKJqGSzFJy8tf50WMwyTnvYw4l_g2k5I2MOY0BN4ognLkoAuTrbmbCpmj6aIIle16p6tuTqzNc4GD3_YgXL5sK-xcyOABKjNHSjEw/s16000/day27scone.png" /></a></div><br />It's teatime y'all and this is the perfect springtime recipe. We don't make lemon curd in the South, but I do have a recipe for faux lemon curd made with cream cheese with lemon zest added to it. It's a good dupe and really easy to make. Heaven forbid making real clotted cream, the process is beyond hideous, it takes forever, so this is a good work around. But, if you want to buy clotted cream, they sell it on Amazon ๐<div><br /></div><div>I do have another option for you, forget the clotted cream altogether and just fill it with lemon curd. Who doesn't love lemon curd, and you can buy it at the grocery store or make your own, it's easy to do.<p>However you make it, you can't go wrong with any of these options - there is nothing better than a warm, buttery scone, split and filled with "something" and topped with strawberry jam. I love strawberry jams, especially the ones from the little gourmet shops, and it's fun to browse the aisles looking for them. I've found some really good ones over the years at Marshalls and Home Goods, too. </p><h4 style="text-align: left;">LEMON SCONE DOUGH</h4><p>2 cups all-purpose flour<br />1/2 cup granulated sugar<br />1 tablespoon baking powder<br />1/2 tsp kosher salt<br />1/2 cup (1 stick) very cold, unsalted butter, cut into small cubes<br />1 large egg, cold<br />1/2 cup very cold heavy cream or half and half (plus more for brushing the tops)<br />2 tablespoons lemon juice<br />1 tablespoon lemon zest<br />1 tablespoon poppy seeds</p><p>turbinado sugar, optional</p><h4 style="text-align: left;"> LEMON GLAZE</h4><p>1 cup powdered sugar, sifted<br />1 tablespoon grated lemon zest<br />2-4 tablespoonslemon juice</p><h4 style="text-align: left;">Steps</h4><p>Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper or a silicone baking mat.</p><p>In a large bowl whisk together the flour, sugar, baking powder, and salt, until well combined.</p><p>Add the pieces of cold butter into the dry ingredients. Cut the butter into the dough using a pastry cutter or a fork until the texture or coarse meal.</p><p>Lightly whisk together the heavy cream (or half and half), the egg, lemon zest, and lemon juice together. Add the wet ingredients into the bowl with the dry ingredients and stir just until combined. Do not over-mix.</p><p>Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Be gentle so that you do not overwork the dough. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut using a biscuit cutter, or you can also cut into triangle shaped pieces. I think the biscuit makes a prettier presentation, just do whatever floats your boat. Gently transfer the scones onto the prepared baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar, if desired.</p><p>Bake at 425 F (220 C) for 12-15 minutes until golden brown. Allow the scones to cool completely before glazing.</p><p>Make the lemon glaze by whisking the sifted powdered sugar and lemon zest with the lemon juice little by little until you have a thick but pour-able consistency.</p><p>Store leftovers completely cooled in an airtight container for up to 2 days. OR you can wrap cooled scones in plastic wrap or in a ziplock freezer bag and store in the freezer for up to 3 months. Refresh in the oven at 300F ) until warmed through</p><h4 style="text-align: left;">FAUX CLOTTED CREAM</h4><p>3 ounces cream cheese, room temperature<br />1โ4 cup powdered sugar<br />1โ4 cup sour cream<br />1โ8 teaspoon vanilla or almond extract<br />1 tablespoon milk<br />2 tablespoons lemon zest</p><h4 style="text-align: left;">DIRECTIONS</h4><p>Combine the cream cheese, sugar and sour cream in a small bowl.</p><p>Beat until fluffy.</p><p>Add the extract and milk to thin a bit. Add the lemon zest and blend well.</p><p>Allow to set at room temperature for 30 minutes before serving.</p><p>Makes enough for about a dozen scones.</p><p><br /></p>
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<br />๐<div>#scones #britishscones #homemade #lemon #lemoncurd #clottedcream #yummy #yummyfood #foodie #jancooksrealfood #jancancook #janspicx</div></div>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-20255100534470222562022-03-26T08:48:00.003-05:002022-03-26T18:14:32.010-05:00Pineapple Lemonade Sangria Blanco<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3W_kyItQctUNoEuEvgcBTZILyLusYR911_hOhPPYKKejl38JJMB20MubfLJi_P2uKcbYPInB1L-qyTrUs_RZm1z1NcZUbPjSBGqi5SbcRVNY0mJFZo80jgVeAkU7vxdgi3agKMGuXyN5DinXwMywkwqoHCsxKqq2nObJ343wpTyMuTVDOVRBfrvbPmQ/s1350/day26sangria.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3W_kyItQctUNoEuEvgcBTZILyLusYR911_hOhPPYKKejl38JJMB20MubfLJi_P2uKcbYPInB1L-qyTrUs_RZm1z1NcZUbPjSBGqi5SbcRVNY0mJFZo80jgVeAkU7vxdgi3agKMGuXyN5DinXwMywkwqoHCsxKqq2nObJ343wpTyMuTVDOVRBfrvbPmQ/s16000/day26sangria.png" /></a></div><br />It's spring, it's the weekend, time to kick back and relax with this yummy concoction. A little bit of this, a little bit of that, add some white wine, a pretty pitcher and glasses and you've got yourself a party. <p></p><p><span style="font-family: inherit;"><span style="font-size: 15px;">1 (large) bottle white wine, I prefer Pinot Grigio, just use your favorite<br /></span><span style="font-size: 15px;">1 ( 12 ounce) can frozen lemonade<br /></span><span style="font-size: 15px;">1 cup Triple Sec<br /></span><span style="font-size: 15px;">1 cup simple syrup<br /></span><span style="font-size: 15px;">1 large can pineapple tidbits with juice</span><span style="font-size: 15px;">1 orange, halved and sliced thin<br /></span><span style="font-size: 15px;">1 lemon, halved and thinly sliced<br /></span><span style="font-size: 15px;">6, 8, 10 strawberries, sliced, you decide how many<br /></span><span style="font-size: 15px;">1 can lemon-lime soda (7-up, Sprite, Sierra Mist or Ginger Ale works, too)<br /></span><span style="font-size: 15px;">Whole strawberries, or lemon or orange slices, for garnish<br /></span><span style="font-size: 15px;">Maraschino cherries, for garnish, drain and path them dry so they don't turn the sangria pink</span></span></p><p><span style="color: #363a3c; font-family: inherit; font-size: 18px; font-weight: 700;">Steps</span></p><div id="steps_section" style="font-size: 15px;"><div id="steps_section_inner"><div style="text-align: left;"><span style="color: black; font-size: 15px;"><span style="font-family: inherit;">In a one gallon pitcher, combine the wine, lemonade, rum, Triple Sec and simple syrup. Stir well. Add the pineapple with the juice, orange and lemon slices, and sliced strawberries. Stir and refrigerate overnight or for several hours.</span></span></div><div style="text-align: left;"><span style="color: black; font-size: 15px;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: black; font-size: 15px;"><span style="font-family: inherit;">Just before serving, add in the 7-up and stir. Fill individual glasses halfway with ice, scoop out some of the fruit, then add more ice. Pour the sangria in and top off with a garnish of a fresh strawberry or a fresh slice of lemon or orange. Toss a cherry or two on top and serve!</span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br />If you aren't drinking this all at once, don't add the soda, you don't want it to go flat. Just stir a bit of soda in your glass, then fill with fruit and wine. Just wing it, whatever you do will be delicious...</span></div><div style="text-align: left;"><span style="font-family: inherit;">๐</span></div><div style="text-align: left;"><span style="font-family: inherit;">๐</span></div><div style="text-align: left;"><span style="font-family: inherit;">๐</span></div><div style="text-align: left;"><span style="font-family: inherit;">#drink #sangria #wine #pinotgrigio #weekend #jancooksrealfood #jancancook #janspicx #alcohol #cocktails #vino #happyhour #sangriawine</span></div><div style="text-align: left;"><br /></div></div></div>๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-4653710007259662251.post-2590249525480914322022-03-25T09:00:00.008-05:002022-03-25T09:00:00.213-05:00Ooey Gooey Lemon Pudding Cake with Warm Lemon Sauce <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacYA9-Fc0eD3lP44SUYuhna2-ZCmX7cCy3ln06JNmM8dMzxqxO1-30_-wfoByyvce41BWFjbHPOvJZTp-Nk2wlQy7YNykgQxgeyMvea0hSbHUIEiaI4OhD80P2r5trEgDd5ygl7J8NqPx2akB_uDghlCKPwvwJHi4IPtLlTifRgLOdvXjoXSn7utMXg/s1350/day25lemonpuddingcake.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacYA9-Fc0eD3lP44SUYuhna2-ZCmX7cCy3ln06JNmM8dMzxqxO1-30_-wfoByyvce41BWFjbHPOvJZTp-Nk2wlQy7YNykgQxgeyMvea0hSbHUIEiaI4OhD80P2r5trEgDd5ygl7J8NqPx2akB_uDghlCKPwvwJHi4IPtLlTifRgLOdvXjoXSn7utMXg/s16000/day25lemonpuddingcake.png" /></a></div><br />When you dip your spoon into one of these warm lemon pudding cakes, you're in for a delightful surprise, there is a layer of lemon pudding just beneath the surface...<p></p><h4 style="text-align: left;">Directions</h4><div class="separator" style="clear: both;">3 large eggs, separated</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">1 Tablespoon of lemon zest</div><div class="separator" style="clear: both;">1/3 cup fresh lemon juice </div><div class="separator" style="clear: both;">3 tablespoons unsalted butter, melted</div><div class="separator" style="clear: both;">ยผ teaspoon salt</div><div class="separator" style="clear: both;">6 tablespoons all-purpose flour</div><div class="separator" style="clear: both;">1 cup sugar</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Fresh raspberriesor blackberries and Confectioners' sugar for garnish</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Preheat the oven to 350ยฐF and position oven rack in the middle position. Spray six ( 6-oz) ramekins with nonstick cooking spray.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar then whisk until smooth.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Beat the egg whites using an electric mixer until soft peaks form. Spoon about ยผ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy. Don't over do this, always stir never mix so that the egg white don't beak down. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Carefully pour room temperature water into the pan to reach halfway up the sides of the ramekins. Place the baking pan in the oven, making sure the water doesn't spill into the ramekins and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. They will sink a bit as they cool. Dust with Confectioners' sugar and serve with berries, if desired. A spring of mint is always a nice to
uch, too if you have it.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><i>Note: The cakes can be made a day ahead of time. Don't dust with confectioner's sugar until ready to serve. After cooling, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350ยฐF and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through. Be careful not to overtake.</i></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">These cakes are even better with a drizzle of warm lemon sauce on the top. </div><h4 style="text-align: left;">Ingredients</h4><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">1/2 cup sugar</div><div class="separator" style="clear: both;">2 tbsp cornstarch</div><div class="separator" style="clear: both;">3/4 cup water</div><div class="separator" style="clear: both;">1 tbsp lemon zest</div><div class="separator" style="clear: both;">1/4 cup lemon juice*</div><div class="separator" style="clear: both;">2 tbsp butter</div><h4 style="text-align: left;">Instructions</h4><div class="separator" style="clear: both;">Add sugar and cornstarch to a saucepan over medium heat. Gradually add water and stir to combine. Cook until mixture starts to boil and then boil for 1 minute, stirring constantly. Remove from heat.</div><div class="separator" style="clear: both;">Stir in lemon zest, lemon juice and butter. Let cool 30 minutes before serving. Serve warm.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">You can store this in a jar in the fridge and reheat as needed. Leftovers are great served over ice cream, cake, bread pudding or pancakes.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">*If you like extra tart lemon sauce, increase the lemon juice to 1/3 cup.</div><div class="separator" style="clear: both;"><br /></div></div></div>
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#lemon #lemoncake #lemonpuddingcake #homemade #homemadedessert #yummy #yummydessert #foodie #jancooksrealfood #jancancook #janspicx๐ฉโ๐ณ Cooking With a Southern Vibe in Music City USA ๐ฉโ๐ณhttp://www.blogger.com/profile/07663344922490930779noreply@blogger.com0