tag:blogger.com,1999:blog-2749010533803530482024-03-12T17:18:49.427-07:00PEGGY COOKS THINGS!Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-274901053380353048.post-6761576416345302011-12-29T19:40:00.001-08:002011-12-29T19:55:02.526-08:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtOCOY17TAdkrg0BkYhGNcGmx-DWSc5nA6DlREgIK4UCX0uc0EvKQ0dDpjntz7J_JSosAWsLEEtEexfKMNekg9sM_fSFFRMe32rfrops8ftjhPdQDA41F4haSCPSjQk0_fpEno4BjYDtt/s1600/DSC_0275_2a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtOCOY17TAdkrg0BkYhGNcGmx-DWSc5nA6DlREgIK4UCX0uc0EvKQ0dDpjntz7J_JSosAWsLEEtEexfKMNekg9sM_fSFFRMe32rfrops8ftjhPdQDA41F4haSCPSjQk0_fpEno4BjYDtt/s320/DSC_0275_2a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5691761354759490658" /></a><br /><span class="Apple-tab-span" style="white-space:pre"> </span>The Wassail Bowl<div><br /></div><div>In the cider-producing counties in the South West of England or South East England wassailing refers to a traditional ceremony that involves singing and drinking the health of trees in the hopes that they might better thrive. The purpose of wassailing is to awake the cider apple trees and to scare away any evil spirits to ensure a good harvest of fruit in the Autumn. Wassail is a hot mulled beverage often associated with Yuletide. A historical wassail consisted of mulled beer or mead, sugar, ale, ginger, and cinnamon. They would be placed in a bowl and heated, and topped with slices of toast as sops. Hence the stanza of the traditional carol the Gloucestershire Wassail dating back to the Middle Ages...</div><div>"Wassail! Wassail! All over the town,</div><div>Our toast it is white and our ale it is brown;</div><div>Our bowl it is made of the white maple tree;</div><div>With the wassailing bowl, we'll drink to thee."</div><div><br /></div><div>so here is my recipe that I have had for over 30 years! </div><div><br /></div><div>Wassail</div><div>8 cups apple cider</div><div>1 cup brown sugar</div><div>1 6oz lemonade concentrate</div><div>1 6oz orange juice concentrate</div><div>in cheesecloth put 6 whole cloves, 3 cinnamon sticks, 1 teasp orange peel</div><div>mix together liquids and heat. put in cheesecloth with spices. Let simmer.</div><div>I even make this late Christmas Eve and let sit overnight. Then heat up on</div><div>Christmas morning!</div><div>Enjoy!<br /><div><br /></div><div><br /></div></div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com0tag:blogger.com,1999:blog-274901053380353048.post-34570461457096385662011-03-07T14:16:00.000-08:002011-03-28T18:03:14.312-07:00Cinnamon Roll Pancakes?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v-GU5APJohAcGfqu9ohL7OS1ntdX9Nq4X6wNsGfyIx-1oAjR7mHiYKoHUQB3aCSSCee1AXZdlsVh32u6sT43VObJUiZEsYBafeG0_nIDICk03dog8M9LLpLhDugq6Kdjh_oVOqnqT7Z7/s1600/IMG_0215.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v-GU5APJohAcGfqu9ohL7OS1ntdX9Nq4X6wNsGfyIx-1oAjR7mHiYKoHUQB3aCSSCee1AXZdlsVh32u6sT43VObJUiZEsYBafeG0_nIDICk03dog8M9LLpLhDugq6Kdjh_oVOqnqT7Z7/s320/IMG_0215.JPG" alt="" id="BLOGGER_PHOTO_ID_5589300982680819762" border="0" /></a><br />Indeed! These are amazing!! I made them this morning and they are so fabulous! Gotta try them! Here is the link! http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/<input id="gwProxy" type="hidden"><!--Session data--><input onclick="if(typeof(jsCall)=='function'){jsCall();}else{setTimeout('jsCall()',500);}" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="if(typeof(jsCall)=='function'){jsCall();}else{setTimeout('jsCall()',500);}" id="jsProxy" type="hidden"><div id="refHTML"></div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com0tag:blogger.com,1999:blog-274901053380353048.post-14634885733889982832010-04-30T10:56:00.000-07:002010-04-30T10:59:47.933-07:00These are like Samoa's!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJhsSOkYoqIiPpKn9LyCBxRPYMwPzqCwiLP-Dwf-dP8vknrekLxgMVukyHMtiprLVWbCIkxWb4l_8_6d-g5K1ZgJ6EOS4CuAsl7bM1JTJvfQEHNa4Ksp6rrAZx6GSaJMFwI-5JT-Fccte/s1600/IMG_0130%5B1%5D"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJhsSOkYoqIiPpKn9LyCBxRPYMwPzqCwiLP-Dwf-dP8vknrekLxgMVukyHMtiprLVWbCIkxWb4l_8_6d-g5K1ZgJ6EOS4CuAsl7bM1JTJvfQEHNa4Ksp6rrAZx6GSaJMFwI-5JT-Fccte/s320/IMG_0130%5B1%5D" alt="" id="BLOGGER_PHOTO_ID_5465991304155370722" border="0" /></a>these cookies are so amazing!!! Just found them! Make sure you drop by a SMALL teaspoon though as they spread!<br /><div id="rap"> <h1 class="font-lubalin-demi-20">Chocolate Caramel Coconut Chews</h1> <table class="print-table"> <tbody><tr> <th><br /></th> <td><br /></td> </tr> <tr> <th><br /></th> <td><br /></td> </tr> <tr> <th><br /></th> <td><br /></td> </tr> <tr> <th><br /></th> <td><br /></td> </tr> </tbody></table> Ingredients <h4>Cookies:</h4> <ul><li>1 box Duncan Hines® Turtle Brownie Mix (reserve caramel pouch for topping)</li><li>1 egg</li><li>2 tablespoons water</li><li>1/4 stick butter softened</li></ul><h4>Topping:</h4> <ul><li>Caramel pouch (out of Turtle brownie mix box)</li><li>1 12 oz. package of caramels (remove from wrappers)</li><li>1 1/2 cups toasted coconut (sweetened coconut toasted)</li><li>Dash of salt</li><li>1 1/2 tablespoon milk</li></ul><h4>Drizzle:</h4> <ul><li>1/4 cup semi sweet chocolate pieces (melted)</li></ul><br /><br /> <h2>Baking Instructions</h2> <ol><li value="1"><span>Preheat oven to 350°F.</span></li><li value="2"><span>Make Cookies - Mix together brownie mix, 1 egg, 2 tablespoons of water and softened butter by hand or beat for 1 minute until blended.</span></li><li value="3"><span>Place heaping tablespoons of batter on lightly greased or parchment lined cookie sheets.</span></li><li value="4"><span>Bake for 10-12 minutes and allow to cool completely.</span></li><li value="5"><span>Make Topping - Toast coconut in a 350° F for 3-5 minutes until coconut is lightly browned. Remove from oven and hold.</span></li><li value="6"><span>In a microwave-safe bowl put caramel pouch, 6 oz of caramels and 1 1/2 tablespoons of milk. Microwave on high for 11/2 minutes and stir. Continue melting caramels in microwave at 10-second intervals until caramels are smooth. Stir in toasted coconut and spread on top of cookies.</span></li><li value="7"><span>Melt chocolate pieces in microwave-safe bowl for 20 seconds or until melted and smooth. Do not over heat. Drizzle over top of coconut topping. Allow to cool and enjoy.</span></li><li class="header"><h4>Tips:</h4></li><li value="8"><span>Use a small ice cream scoop to get even sized cookies.</span></li><li value="9"><span>Line baking sheets with parchment paper for easy clean up</span></li><li value="10"><span>Place chocolate chips into a zippered plastic bag, melt chips in microwave for 30 seconds, squeeze to help melt chips, continue on 10-second intervals till chips are all melted. Cut corner of baggie and drizzle chocolate on cookies. ENJOY!!!<br /></span></li></ol> </div><br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com1tag:blogger.com,1999:blog-274901053380353048.post-33080029624072314182010-03-09T07:56:00.000-08:002010-03-09T08:26:33.105-08:00Sunday Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3D_T8BwshoVF2cq0HuSHoGcUUQt8tAPP-tuo4hGphIpVND_sddks_L34CzWYRiv_xhSCWgrbCZo2Kb6A4nYT1NqU263w0b7uIUTGcwBRVgnbBF2P5UDZZoekOjPJmUnyj-jcUWzwlJRIM/s1600-h/peg's+pic+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3D_T8BwshoVF2cq0HuSHoGcUUQt8tAPP-tuo4hGphIpVND_sddks_L34CzWYRiv_xhSCWgrbCZo2Kb6A4nYT1NqU263w0b7uIUTGcwBRVgnbBF2P5UDZZoekOjPJmUnyj-jcUWzwlJRIM/s320/peg's+pic+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5446665410864210978" border="0" /></a>ok...there are three recipes coming at you today!!! We had Sunday dinner and celebrated Alex's birthday. I hadn't made pot roast in quite a while, and decided to try Julia Child's recipe.<br /><br />Julia Child's Pot Roast<br />1/2 cup flour seasoned with salt, pepper, paprika<br />1 boneless chuck roast 3-5 lbs<br />oil for browning meat and onions<br />2-3 cloves garlic, minced, sliced or crushed<br />1 T. Worcestershire sauce<br />2-3 T Soy Sauce<br />1/4 cup tomato paste<br />1/2 cup Red Wine<br />1 cup --or more beef stock or broth<br />rosemary, thyme, bay leaf<br />Place seasoned flour on plate and dredge the roast in it, coating all sides well. Heat oil in roasting pan and brown meat well on all sides. Remove meat and brown onions in same pan until the onions are well caramelized. Add wine, worcestershire sauce, soy sauce to pan with onions, turning heat down, and cook, stirring to deglaze and scrape up any brown bits. Add tomato paste, 1/2 cup broth and 1 tsp of rosemary, thyme and 2-3 bay leaves. Put roast in pan and cover. Cook in 325 degree oven for about 3 hours or until meat is fork tender. Every so often check liquid in pot and add more if needed.<br />Remove meat and pour liquid through sieve with pan underneath. Bring liquid to boil. Add 2 T cornstarch to 1/4 cup water. Add this to liquid, whisking until thickened.<br />Some of my family loved the gravy but others said it was "interesting" ha! Politically correct way to say...."I didn't like it"!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuOu-cUvwecW_Pnrim9fm4BkTq7Xgow_aqnaQpPQrJcpX2FUnMstteeSmMDIquyXT6VxrtibF3sH3vVDqWJ2Ps-yONXIUmv5zvK_JrtYw6N5L7caCQZoUuPMQNw2bLyYB0vgTuMqa3NSt/s1600-h/peg's+pic+015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuOu-cUvwecW_Pnrim9fm4BkTq7Xgow_aqnaQpPQrJcpX2FUnMstteeSmMDIquyXT6VxrtibF3sH3vVDqWJ2Ps-yONXIUmv5zvK_JrtYw6N5L7caCQZoUuPMQNw2bLyYB0vgTuMqa3NSt/s320/peg's+pic+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5446665312588492146" border="0" /></a>I usually make these fantastic rolls for Thanksgiving....but decided to make it an extra special dinner for Alex. I originally got this recipe from my dear friend, Ann Thornton...who has since passed away. These are mouth wateringly delicious!!!<br /><br />Cresent Rolls<br /><br />2 T. yeast<br />2 cups lukewarm water<br />1 cup melted margarine<br />1 cup sugar<br />6 eggs<br />1 1/2 tsp. salt<br />8-9 cups flour<br /> mix yeast and water. Let it set and proof (about 5-10 minutes) Add sugar, eggs and margarine. Add flour and salt. Let rise till double. Stir down and refrigerate overnight. Divide dough in half. Roll one half into a circle. Spread with butter. Cut into 16 pie shaped pieces. Roll up from outside edge. Roll out other half the same way. Let rise till desired size. Bake at 350 degrees for 20 minutes or until golden brown.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4aFr9SETsdipR4mEzp7SxN2WJn7_nVR4zEJ49gqJcZ0vZg2lnAUaiRGjHAt0wTHJ0zxvqf_mnJ3AvftZVrjeks0-Ncy9wqHjrXKMdSHIlUPcfbgffYCLLsl22G51ZGDYkFrWJMQTVabe/s1600-h/peg's+pic+014.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4aFr9SETsdipR4mEzp7SxN2WJn7_nVR4zEJ49gqJcZ0vZg2lnAUaiRGjHAt0wTHJ0zxvqf_mnJ3AvftZVrjeks0-Ncy9wqHjrXKMdSHIlUPcfbgffYCLLsl22G51ZGDYkFrWJMQTVabe/s320/peg's+pic+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5446665245389871810" border="0" /></a>These are Tiffany Porter's fabulous Lemon Bars!! They are the best I have ever had!<br /><br />Lemon Bars<br /><br />Crust- 2 cups flour<br />1/2 cup powdered sugar<br />1 cup butter (probably why they are so fab!)<br />Combine until crumbly. Press into the bottem of a 9x13 pan that has been sprayed with Pam.<br />Bake at 350 for 20-30 minutes or until light golden brown<br /><br />Filling- 4 eggs--slightly beaten<br />2 cups sugar<br />1/4 cup flour<br />1 tsp. baking powder<br />1/4 cup lemon juice<br />Combine eggs, sugar, flour and baking powder. Mix well. Add lemon juice. Pour over warm crust and return to oven. Bake 25-30 minutes. Cool completely.<br /><br />Glaze- 1 cup powdered sugar, 2-3 tsp lemon juice. Spread over completely cooled bars<br />ENJOY ALL!!!<br /><br /><br /><br /><br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com0tag:blogger.com,1999:blog-274901053380353048.post-72772431426025275972010-03-03T07:49:00.000-08:002010-03-03T07:55:52.665-08:00Snickerdoodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8ujkvECtlffBmZAzI8CHo5g4HIbfPIgOSMhK64uwEdp23hqKiRK9PQzMhzmMhYUrwLiV24Hadl7q-98eGvpbST6pjA2pbAi2GBTH-rQ2a7Xs9FFDoNTP32IW_tf5Y8uYI0p5_ofO9OFW/s1600-h/snickerdoodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 116px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8ujkvECtlffBmZAzI8CHo5g4HIbfPIgOSMhK64uwEdp23hqKiRK9PQzMhzmMhYUrwLiV24Hadl7q-98eGvpbST6pjA2pbAi2GBTH-rQ2a7Xs9FFDoNTP32IW_tf5Y8uYI0p5_ofO9OFW/s320/snickerdoodles.jpg" alt="" id="BLOGGER_PHOTO_ID_5444436835507450370" border="0" /></a><br />I got a request for this recipe... they are everyone's favorite ....it seems! Guys especially love them! So here they are<br /><br />Snickerdoodles<br /><br />1 cup margarine<br />1 cup shortening<br />2 1/2 cups sugar<br />4 eggs<br />4 3/4 cups flour<br />4 tsp. Cream of tartar (not an option!!)<br />2 tsp. baking soda<br />1/2 tsp salt<br />sugar/cinnamon<br /><br />Cream margarine and shortening, sugar and eggs together. Blend in other ingredients. Shape dough by rounded spoonfuls into balls and roll in sugar and cinnamon. Bake @ 350 for 8-10 minutes.<br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com0tag:blogger.com,1999:blog-274901053380353048.post-73278284182022003392010-02-25T07:48:00.001-08:002010-02-25T08:01:20.805-08:00Sweet and Spicy Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtmDbIIo3rJuiS5fdv4i4l7MBJtnUQ41nc5cV85EigBNc2NQA2o5lmpQm1KMFMGzJgCWY3g5KURk-ge-WAJyrbXIMRY_hnsGMpGZrZ4cnuFg0ySHow7USuksRwDl9lkDleU9ttdeJIcif/s1600-h/peg's+pic.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtmDbIIo3rJuiS5fdv4i4l7MBJtnUQ41nc5cV85EigBNc2NQA2o5lmpQm1KMFMGzJgCWY3g5KURk-ge-WAJyrbXIMRY_hnsGMpGZrZ4cnuFg0ySHow7USuksRwDl9lkDleU9ttdeJIcif/s320/peg's+pic.jpg" alt="" id="BLOGGER_PHOTO_ID_5442208653728016162" border="0" /></a> Valentines Day!! Ken was home and Alex came over for dinner, so I tried a new recipe! AND it is way amazing!! Served with rice and snow peas and a fresh green salad with grapes and mandarin oranges!! Also fat free corn muffins shaped like hearts! Delish! (and the guys didn't even know they were fat free! ha! of course they put enough butter on for an army!!! kinda defeating the purpose! LOL)<br /><br />Sweet & Spicy Chicken!<br /><br />6 chicken breasts<br />1 131/2 ounce can pineapple tidbits- drained (reserve syrup...I also used an extra can of pineapple juice)<br />1/4 cup soy sauce<br />1/4 cup red wine vinegar<br />1/2 cup brown sugar<br />2 tsp Chinese Chili paste<br />1 T. shortening<br />1 tsp. cornstarch<br /><br />Make sauce with soy sauce, vinegar, brown sugar and chili paste. Pour into a zip lock bag with chicken and refrigerate at least 4 hours...turning the bag over once. Drain Chicken. Make another batch of sauce. In frying pan, melt shortening. Brown chicken. Add 1/2 cup of sauce and cover and cook on low for 30-45 minutes, or until chicken juices run clear. In small sauce pan mix cornstarch and water. Stir in remaining sauce. Heat to boiling stirring constantly. Reduce heat. Simmer 5 minutes. Add pineapple and serve with chicken! ENJOY!!<br /><br /><br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com0tag:blogger.com,1999:blog-274901053380353048.post-64131699285042188352010-02-12T08:25:00.001-08:002010-02-12T09:01:31.358-08:00Cinnamon Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pX0n_eAPf0gFe3Hbw5T6lgGM-kRSDCrVR6lxle70b2Wt4bUZTNMNFW5Z2PXZXLbD7BdcDsNAjuaXsdxJRizGEkBLk2eMDh4ggvOmPEca3eSOlLFpixtlPwZi_uLNEFTrZnpvRIUBAIDr/s1600-h/peg's+pic+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pX0n_eAPf0gFe3Hbw5T6lgGM-kRSDCrVR6lxle70b2Wt4bUZTNMNFW5Z2PXZXLbD7BdcDsNAjuaXsdxJRizGEkBLk2eMDh4ggvOmPEca3eSOlLFpixtlPwZi_uLNEFTrZnpvRIUBAIDr/s320/peg's+pic+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5437394457775207842" border="0" /></a>Alyssa and I visited Grandma Porter on Monday and made cinnamon rolls....boy did her home smell lovely!!! (Alyssa...what a beauty!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nSjBUBMkSYnho1ZEkcqELRbugetsuL799KZ8Sf0kdS1FqtnlRhZa4cnsSbQcDWoy07Go9ML7h77AoxrkPRj2CBI4vjg-j8ewfeTE4JuK9IRrmw_SSVJGagLD04AdVpyKdzUgN48yRPul/s1600-h/peg's+pic+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nSjBUBMkSYnho1ZEkcqELRbugetsuL799KZ8Sf0kdS1FqtnlRhZa4cnsSbQcDWoy07Go9ML7h77AoxrkPRj2CBI4vjg-j8ewfeTE4JuK9IRrmw_SSVJGagLD04AdVpyKdzUgN48yRPul/s320/peg's+pic+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5437394109019442658" border="0" /></a> Yummy, yummy cinnamon rolls!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-_nQysuyJVqu7SwznECJV36ZNUKy0Pa0QlBdqBAhVLoWNkXTQ0HvoLLFr3AegKv8WFl7fxGLKA1k5EsbP2itx6edKM4vVz-I6d21ar_ebGn1NNUMhhn3cmNvqfEt7YSxAyoxJUiPSeTj/s1600-h/peg's+pic+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-_nQysuyJVqu7SwznECJV36ZNUKy0Pa0QlBdqBAhVLoWNkXTQ0HvoLLFr3AegKv8WFl7fxGLKA1k5EsbP2itx6edKM4vVz-I6d21ar_ebGn1NNUMhhn3cmNvqfEt7YSxAyoxJUiPSeTj/s320/peg's+pic+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5437393997546378418" border="0" /></a> GG and sissa!! Two fabulous women!!<br /><br />I got this recipe many years ago from a lady and dear friend in Tucson, Wally Bishop. I have tried many recipes...but this one is the very bestest!<br /><br />CINNAMON ROLLS<br />2 cups warm water<br />1 cup sugar<br />2 T. yeast<br />2 cups flour<br />3/4 cups oil<br />2 eggs<br />4 1/2 cups flour<br />2 tsp. salt<br />Mix water and yeast. Wait until bubble (usually takes 5 minutes) Mix in sugar and 2 cups flour. Let rise 1 hour. Add rest of ingredients. (I let my eggs sit out during the hour to get room temp) Cover and let rise till light. Make into desired sweet rolls. Let rise. Bake @ 350 degrees for 15-20 minutes. ENJOY!!!<br /><br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com1tag:blogger.com,1999:blog-274901053380353048.post-62953077090985824462010-02-10T12:08:00.000-08:002010-02-10T12:48:41.699-08:00Julia's Beef Bourguignon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNLqyEfAkXfuATv0YT14Ji4_YJYwh_3bnP8Gtx4WKQDpZ_k9shkaqKlM-BGqq8QMunzV7ATa-bxDyddmeDJ73SaYJrPU-L_J0pPrU40tjXQnl0GfqU_0UPKwSUtDKpRiBgMH_6UyaTxZQ/s1600-h/peg's+pic+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNLqyEfAkXfuATv0YT14Ji4_YJYwh_3bnP8Gtx4WKQDpZ_k9shkaqKlM-BGqq8QMunzV7ATa-bxDyddmeDJ73SaYJrPU-L_J0pPrU40tjXQnl0GfqU_0UPKwSUtDKpRiBgMH_6UyaTxZQ/s320/peg's+pic+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5436713044869881282" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rsU1zh7jlg-cKbjPYhOwHb8NAJ8M5xQZCqs6YLnYhXkFgAAxi-vlDuAfg_ysUcRv2QGOmX46Mr2WRcjZKR1xzWc9EOSLYLyPCMIdrbKUACbsXiO4oe48cOmEGmg8GJjIXQ1ldIMlBzof/s1600-h/peg's+pic+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rsU1zh7jlg-cKbjPYhOwHb8NAJ8M5xQZCqs6YLnYhXkFgAAxi-vlDuAfg_ysUcRv2QGOmX46Mr2WRcjZKR1xzWc9EOSLYLyPCMIdrbKUACbsXiO4oe48cOmEGmg8GJjIXQ1ldIMlBzof/s320/peg's+pic+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5436712828475151490" border="0" /></a>Sunday we all got together to celebrate Alyssa's homecoming and birthday....a little late on the birthday part! We are so glad to have her back, close to us!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnzxM7mqIU2207Cgs7yVNOvo0JKg0Z78zedj8C0z8DnOpGnvIgoS6zDhAsGt8UA911zBxppvQs4lfv4iWncc_fDeQUw7u5IzEn1s2CFqnugNS08o5xaYTalZ36msFATAwICcfnI7qd0Q8/s1600-h/peg's+pic+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnzxM7mqIU2207Cgs7yVNOvo0JKg0Z78zedj8C0z8DnOpGnvIgoS6zDhAsGt8UA911zBxppvQs4lfv4iWncc_fDeQUw7u5IzEn1s2CFqnugNS08o5xaYTalZ36msFATAwICcfnI7qd0Q8/s320/peg's+pic+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5436712766822808770" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiER9z0UqmVSk2LC-ktRca5xW4UeTFS6KgquTE0E3ncDTmKPqrmLr3JVHzsDHnmyWywab6dDP7gxX78Rl7J2KGGXF4quAu0PNwMPn7JtVGc3MF0mz0RI1sU7dNC9LV2ymfvqF3lBVl0t6Kv/s1600-h/peg's+pic+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiER9z0UqmVSk2LC-ktRca5xW4UeTFS6KgquTE0E3ncDTmKPqrmLr3JVHzsDHnmyWywab6dDP7gxX78Rl7J2KGGXF4quAu0PNwMPn7JtVGc3MF0mz0RI1sU7dNC9LV2ymfvqF3lBVl0t6Kv/s320/peg's+pic+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5436712666632186626" border="0" /></a><br />We had Julia Child's Beef Bourguignon for dinner...it was a huge hit!!! (I even wore my pearls!)<br /><br />Julia Child's Beef Bourguignon<br /><br />Serves 6<br />1 6oz piece of chunk bacon<br />3 1/2 T. Olive Oil<br />3 lbs. lean stewing beef, cut into 2 inch cubes<br />1 carrot (I used baby carrots)<br />1 onion, sliced<br />salt and pepper<br />2 T. flour<br />3 cups red wine (I used cooking wine)<br />2 1/2 to 3 1/2 cups brown beef stock<br />1 T tomato paste<br />2 cloves garlic, mashed<br />1/2 tsp. thyme<br />1 bay leaf<br />18-24 mini white onions<br />3 1/2 T Butter<br />Herb bouquet: 4 parsley sprigs, one half bay leaf, 1/4 tsp thyme, tied in cheesecloth<br /><br />Directions: Preheat oven to 450 degrees<br />cut bacon into lardons (sticks 1/2 in thick and 1 1/2 in long). Simmer in 1 1/2 qts water for 10 minutes. Drain and dry.<br />Saute lardons in 1 T. olive oil for 2-3 minutes to brown lightly. (mine never did brown!)<br />Remove to a side dish with a slotted spoon.<br /><br />Dry beef in paper towels; it will not brown if it is damp. Heat fat until almost smoking. Add beef a FEW pieces at a time. Saute until nicely browned on all sides. Add to bacon.<br />In the same fat, brown the carrots and onions. Pour out excess fat. Add your bacon and beef to the pan and and toss with 1/2 tsp of salt and 1/4 tsp pepper. Then lightly toss the flour to coat.<br />Pour all into a 3 qt. casserole ( I tried a 2.5 qt and it was not big enough!!) that has a cover. Set uncovered in the middle rack of oven for 4 minutes. Toss meat again and return to oven for 4 minutes. (this browns the beef and covers it with a light crust.<br />Remove casserole and turn oven to 350 degrees. Stir in wine and enough stock so that the stew is barely covered. Take 1/2 cup stock and mix in the tomato paste, garlic and herbs. Pour over stew and mix. Cover casserole and set in middle of oven. Regulate heat so that liquid simmers very slowly for 3-4 hours (I had to turn my oven down 3 times so it wasn't boiling! Also, I only cooked mine for 2 1/2 hours....because of time)<br />While the beef is cooking, prepare onions. Heat 1 1/2 T butter with 1 1/2 T of the oil until bubbling in a skillet. Add onions and saute for 10 minutes so they will brown as evenly as possible. Be careful NOT to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly fpr 30-40 minutes until the onions are perfectly tender but hold their shape (this was actually my favorite part!) Set aside.<br />When the stew is done, pour contents of the casserole into a sieve with a saucepan underneath. Wash out casserole and return stew to it. Spread onions over the top. Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce. Pour sauce over stew. Cover and place in oven for a few minutes. Baste the sauce over stew before serving. Serve in casserole OR on a platter with potatoes, buttered noodles, or rice.<br />We had ours with potatoes. We cooked a whole bag of golden potatoes and it wasn't enough!! ha!<br />ENJOY!!!<br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com0tag:blogger.com,1999:blog-274901053380353048.post-5769455692932505332010-02-04T07:35:00.000-08:002010-02-04T07:50:20.897-08:00Chicken and DumplingsOK...so, I thought Alex would hang out with Holly on Sunday.....but, about 11 am I get this text from him asking about dinner! So, I sat in Sacrament Meeting thinking about how little food I have at home and wondering what on earth I can come up with! When I got home, I looked in the frig and freezer and the pantry.....pretty blank!! I turned to my recipe books, knowing what I had on hand...and this is what I came up with. It is a new recipe, but, the gravy is what makes this mouth watering!!! We were both so hungry, that we devoured it! Total comfort food!!<br /><br />Chicken and Dumplings<br /><br />1 cup flour<br />3 tsp paprika- divided<br />2 tsp salt<br />5 lbs chicken pieces<br />1/4 cup butter<br />3 T. celery flakes<br />1/2 cup chopped onion<br />2 1/2 cups chicken broth<br />DUMPLINGS<br />1 1/2 cups flour<br />1 1/2 tsp. baking powder<br />1/2 tsp. salt<br />1 egg<br />1/2 cup milk<br />GRAVY (best part)<br />2 T. cornstarch<br />2 T. water<br />1 cup sour cream<br />2 T. parsley<br /><br />Combine flour, 2 tsp. paprika and salt; dredge chicken. Brown in a large skillet in butter. Remove and set aside.<br />In the same pan, saute onions and celery flakes until tender. Add broth, chicken and the rest of the paprika. Cover and simmer for 45 minutes or until juices from chicken run clear. Remove chicken to a serving platter. Keep warm.<br />For dumplings, combine all ingredients. Drop dough, 2 T at a time, into simmering broth. Cover and simmer for 10 minutes. Remove dumplings and keep warm.<br />For gravy, combine cornstarch and water; stir into broth stirring constantly until thickened. Remove ffrom heat and add sourcream and parsley. Serve with chicken and dumplings. YIELD: 6 servings.<br />I served this with Strawberry Green Salad and Baby Carrots. ENJOY!!!<br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com0tag:blogger.com,1999:blog-274901053380353048.post-36059899063700529492010-01-25T09:18:00.000-08:002010-01-25T09:27:27.743-08:00Nani's Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyVmOF7ckSqEX0t7Hq_gMqwbGPOK_wJTWGmfAa_TQOyQYoROGFWRs40Cg43mNIFhCS3cX8NSqI0kAGvWPtGQIyPC2T4MXuoOdJJgHsLMPhNdSZGUQsFfL8ovBXxVLFDJlf3LRlkTc0Ye7/s1600-h/peggy's+pics+014.JPG"><img id="BLOGGER_PHOTO_ID_5430730218804514402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyVmOF7ckSqEX0t7Hq_gMqwbGPOK_wJTWGmfAa_TQOyQYoROGFWRs40Cg43mNIFhCS3cX8NSqI0kAGvWPtGQIyPC2T4MXuoOdJJgHsLMPhNdSZGUQsFfL8ovBXxVLFDJlf3LRlkTc0Ye7/s320/peggy's+pics+014.JPG" border="0" /></a><br /><div>This recipe I got from my sister-in-law, Laurie Sherratt. She got it from her Grandmother. We had it when we stayed with them one time and fell in love with it. </div><br /><div></div><br /><div></div><br /><div>Nani's Chili</div><br /><div></div><br /><div>2 cups dry beans (I use 1 cup red and 1 cup pinto)</div><br /><div>6 cups water</div><br /><div>2 cans tomatos - blended</div><br /><div>1 1/2 lbs hamburger - browned (I sometimes use ground chicken-which I like better)</div><br /><div>1 bell pepper - chopped</div><br /><div>1/4 cup onion flakes or 1/2 cup diced onion</div><br /><div>1 1/4 tsp salt</div><br /><div>1/2 tsp pepper</div><br /><div>1 1/4 tsp season salt</div><br /><div>1 T. parsley flakes</div><br /><div>1/2 tsp. chili powder</div><br /><div>1/4 tsp garlic powder</div><br /><div>1/4 cup brown sugar</div><br /><div>1/2 tsp cumin</div><br /><div>1/2 tsp. Chinese chili paste</div><br /><div></div><br /><div>Rinse dry beans. Pour hot water over beans and cook on low till tender. Add all ingredients and let simmer for an hour. Enjoy!</div><br /><div></div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com0tag:blogger.com,1999:blog-274901053380353048.post-22877373806365874312010-01-17T20:16:00.000-08:002010-01-17T20:26:25.582-08:00CHICKEN MORE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdglultw4woB9YM4SlsQWkZdpTwg8ktJrgc-GlMvc7P9ojCsyWob0Y6xNblYK8i4v_n-U4ZtfQy0HmXpgVQHjWQXFr2L2LTpu84CQ7dpMTezMVoQKBYkZ4gFIiuKaPYAAGbPRDSkpVIgON/s1600-h/peggy's+pics+005.JPG"><img id="BLOGGER_PHOTO_ID_5427931390760606802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdglultw4woB9YM4SlsQWkZdpTwg8ktJrgc-GlMvc7P9ojCsyWob0Y6xNblYK8i4v_n-U4ZtfQy0HmXpgVQHjWQXFr2L2LTpu84CQ7dpMTezMVoQKBYkZ4gFIiuKaPYAAGbPRDSkpVIgON/s320/peggy's+pics+005.JPG" border="0" /></a><br /><div>Today Alex came over for dinner and we watched the Golden Globes....and now I am a happy girl cause Avatar got best Director (James Cameron) and won best picture!!! So yay for that.</div><br /><div>What I made for dinner was...Chicken More. We first had this delightful meal at the home of the Sulzen family when we had only been here a short time. It was on a General Conference weekend and they invited us over and this is what Linda made.</div><br /><div></div><br /><div>Chicken More</div><br /><div>1 1/2 to 2 ilbs chicken</div><br /><div>2 cans cream of chicken soup</div><br /><div>1/2 cup sour cream </div><br /><div>1/2 can water</div><br /><div>2 boxes Stove Top Stuffing</div><br /><div>1/4 cup butter</div><br /><div>2 cups chicken broth</div><br /><div>Cook and cut up chicken into small pieces. (Save the broth from cooking the chicken for the 2 cups of chicken broth needed) Spread chicken in the bottom of a 9x13 pan that has been spayed with Pam. Mix the 2 cans of Cream of Chicken Soup, sour cream, and 1/2 can water together. Spread this over the chicken. Pour the dry Stove Top on the top. (If the Stove Top has a seasoning packet...then sprinkle that on top of the dry suffing.) Melt butter in the 2 cups of chicken broth. Pour over entire stuffing. Cover with foil and bake in a 350 degree oven for 40 minutes. Enjoy!!</div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com0tag:blogger.com,1999:blog-274901053380353048.post-5961229363956515822010-01-10T19:54:00.000-08:002010-01-10T20:09:01.394-08:00Meatloaf!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdczw-DuaKXgNRQsFrbn0yTjlRzhXB2l_Wi4lB_RyGWlwITGT1oNB2U4vi302GWwZp7nHlF98T8nET9ppPsZ9V6vtygMOVYPhrA9_07RnYSUubtO82WrI0w26mkBklVPAht2vZE3RCfFo/s1600-h/peggy's+pics+005.JPG"><img id="BLOGGER_PHOTO_ID_5425329304092809138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdczw-DuaKXgNRQsFrbn0yTjlRzhXB2l_Wi4lB_RyGWlwITGT1oNB2U4vi302GWwZp7nHlF98T8nET9ppPsZ9V6vtygMOVYPhrA9_07RnYSUubtO82WrI0w26mkBklVPAht2vZE3RCfFo/s320/peggy's+pics+005.JPG" border="0" /></a><br /><div>This is a recipe that I got watching Martha Stewart a few years back. It is probably the best meatloaf recipe I have ever made!!!</div><br /><div></div><br /><div>Martha's Meatloaf</div><br /><div></div><br /><div>4 slices bread (crumbs...to do this just put slices in a 150 oven on broil and let dry. Put in a ziplock bag when cool and roll with a rolling pin and voilla...bread crumbs!)</div><br /><div>2 lbs of any ground meat (my fav is chicken.....I LOVE how it turns out)</div><br /><div>1 cup each of the following...grated</div><br /><div>onion, green pepper, carrot, celery</div><br /><div>1/2 cup parsley</div><br /><div>1 clove garlic, minced</div><br /><div>1/2 cup katchup</div><br /><div>1 egg</div><br /><div>2 tsp dry mustard</div><br /><div>1 tsp salt</div><br /><div>1 tsp peper</div><br /><div></div><br /><div>mix all together and form into loaf. Cook @ 350 for 1 hour.</div><br /><div></div><br /><div>Glaze</div><br /><div>2 T. Brown Sugar</div><br /><div>1/2 cup ketchup</div><br /><div>1 tsp dry mustard</div><br /><div></div><br /><div>After meatloaf bakes for an hour, spread glaze on loaf and bake for 10-15 minutes more. Take out and let set for 10 minutes before slicing! I love it with baked potaoes. Meatloaf and baked potatoes was my dad's favoritest meal!!</div><br /><div>Enjoy!</div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com1tag:blogger.com,1999:blog-274901053380353048.post-34183348788200723932010-01-09T15:03:00.000-08:002010-01-09T15:18:08.070-08:00Supremes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeyQZBsxBcjNK3ZuPV8dEd7UAoKx7dkZFENxXkDk9ZAvEFGLjvqUPltnP5syg-n_184FbHX9yMOUNpsKMv2ol4mClM4Yuy0rW0uQSNdSqs2B9XITO7aTEHKJBJKmwg2GkVxQlfoKBTIKY/s1600-h/peggy's+pics+003.JPG"><img id="BLOGGER_PHOTO_ID_5424883206365213186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeyQZBsxBcjNK3ZuPV8dEd7UAoKx7dkZFENxXkDk9ZAvEFGLjvqUPltnP5syg-n_184FbHX9yMOUNpsKMv2ol4mClM4Yuy0rW0uQSNdSqs2B9XITO7aTEHKJBJKmwg2GkVxQlfoKBTIKY/s320/peggy's+pics+003.JPG" border="0" /></a><br /><div>This is a recipe that I actually made up myself about 11 years ago. I kind of took a snickerdoodle recipe and tweeked it a bit. I figured that everything is better with chocolate! </div><br /><div></div><br /><div>SUPREMES</div><br /><div></div><br /><div>1 cup butter</div><br /><div>1 cup shortening</div><br /><div>2 1/2 cups sugar</div><br /><div>Cream together and then add 4 eggs.</div><br /><div>Mix well.</div><br /><div>Add 4 tsp cream of tartar (not an option)</div><br /><div>4 T. Cocoa</div><br /><div>2 tsp. soda</div><br /><div>1/2 tsp. salt</div><br /><div>Add 4 3/4 cups flour (mix in 1/2 at a time)</div><br /><div>mix in 1 package chocolate chips.</div><br /><div>Make into 1/2 size golfballs sized balls.</div><br /><div>Dip in powdered sugar and put on cookie sheet</div><br /><div>Bake @ 350 for 8 1/2-9 minutes</div><br /><div>Enjoy!!</div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com0tag:blogger.com,1999:blog-274901053380353048.post-4793644313214773642010-01-03T20:53:00.000-08:002010-01-03T21:06:35.802-08:00Peanut Butter Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhssZRbRZkI3H5xOInpXC8H0qGVEJK5Ew5JemDRUu_1lozYFxWHtp0MTYiMVzJZTNZiC_TGVLzVNnvPP50wSHqahjToPXXOl9rQBYxQMzfvID8rZhA5GZpLQQO-pr4qMuRFhGuE0W6_XnGF/s1600-h/peggy's+pics+003.JPG"><img id="BLOGGER_PHOTO_ID_5422746229027618034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhssZRbRZkI3H5xOInpXC8H0qGVEJK5Ew5JemDRUu_1lozYFxWHtp0MTYiMVzJZTNZiC_TGVLzVNnvPP50wSHqahjToPXXOl9rQBYxQMzfvID8rZhA5GZpLQQO-pr4qMuRFhGuE0W6_XnGF/s320/peggy's+pics+003.JPG" border="0" /></a><br /><div>so.....most of you know I really do not care for peanut butter....but, if it has chocolate surrounding it, then, I am there! This recipe is an amazing one I found a couple of summers ago. One of the cast members of HONK! brought them to a cast party and, although they are peanut butter...I fell in love with them! I asked him for the recipe and he said "ask my mom!" ha! luckily I know their family!! Jessica is a great friend of Alyssa's and Julie (used) to work at the same school as me. This is Julie Daye's sisters recipe. Well now, how's that for a round about recipe! O! and I was thinking today that this blog is fabulous for another reason...in that, the recipes are tried and true. Most are favorites even! </div><br /><div></div><br /><div>PEANUT BUTTER CUP COOKIES</div><br /><div></div><br /><div>1 cup margarine (I always use butter)</div><br /><div>1 cup brown sugar</div><br /><div>1 cup white sugar</div><br /><div>2 eggs</div><br /><div>1 tsp vanilla</div><br /><div>1 tsp. baking powder</div><br /><div>1 tsp salt</div><br /><div>1 cup peanut butter</div><br /><div>3 1/2 cups flour</div><br /><div>about 30 small peanut butter cups (1 bag of Walmart brand work best)</div><br /><div></div><br /><div>Mix all ingredients except peanut butter cups. Form into golf ball size balls, flatten and wrap around peanut butter cups. Bake 350 degrees on an ungreased cookie sheet for 8-10 minutes. (My oven makes them perfect in 9 minutes.) ENJOY!!</div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com0tag:blogger.com,1999:blog-274901053380353048.post-114293812532497852009-12-30T08:46:00.000-08:002009-12-30T08:59:28.979-08:00Chinese Chicken Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnoeidI-Zd8Xdf0UDE9iGhsdYu8AnXIVWLxhIkb6J8vDm2fnkLAXHRWUucyduef83sB_KQRQhPKMBIzaSiyxY44i2AS_OhD3oWvHUpbt5HrpFfTO74ZdHdxLJjMtt1c5kH5xNOXTXU_XC/s1600-h/peggy's+pics+001.JPG"><img id="BLOGGER_PHOTO_ID_5421074883370494210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnoeidI-Zd8Xdf0UDE9iGhsdYu8AnXIVWLxhIkb6J8vDm2fnkLAXHRWUucyduef83sB_KQRQhPKMBIzaSiyxY44i2AS_OhD3oWvHUpbt5HrpFfTO74ZdHdxLJjMtt1c5kH5xNOXTXU_XC/s320/peggy's+pics+001.JPG" border="0" /></a><br /><div>This one is a huge family fav! This is a recipe that my mom made when she visited us in Tucson. I am sure she got it at Relief Society. I think Aaron was about 8 or 9 yrs old....cause I know he wanted to taste it right away and my mom told him he had to wait because it has to sit in the frig for 8 hrs. He was so dissapointed. When making it, it smells SO delish that you just want to gobble it right up. I kinda like it with the noodles crunchy...but then again, there is something to be said for it to sit and "marinate" in the dressing! I kinda tweeked the original recipe. I added mandarin oranges and pinneapple.</div><br /><div></div><br /><div>CHINESE CHICKEN SALAD</div><br /><div></div><br /><div>2 pkgs fresh coleslaw</div><br /><div>3 pkgs. chicken flavored Ramen (not cooked!!! seriously...you laugh, but I had a sister-in-law who actually cooked them when making it and then asked why it didn't turn out!!!)</div><br /><div>1 pkg chicken breast, cooked and shredded</div><br /><div>1 bunch green onions, chopped ...only the greens!</div><br /><div>1 29 oz can mandarine oranges, drained</div><br /><div>1 21 oz can pinneapple tidbits, drained</div><br /><div></div><br /><div>Mix these altogether. (crunch up ramen into bits)</div><br /><div></div><br /><div>DRESSING</div><br /><div>1 cup oil</div><br /><div>3 oz red vinegar</div><br /><div>3 packets of flavoring from Ramen</div><br /><div>3 T. sugar</div><br /><div>1/2 tsp. pepper (I add a sprinkle more)</div><br /><div></div><br /><div>Pour dressing over salad. Mix and refrigerate 8 hrs or overnight.</div><br /><div>My mama says that it can last in the frig for a week!!! We never tried that because</div><br /><div>it was always gone in a heartbeat! Enjoy!!</div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com1tag:blogger.com,1999:blog-274901053380353048.post-22218233887294016102009-12-29T20:28:00.000-08:002010-01-25T09:35:34.634-08:00French Bread<div align="justify">I got this recipe for French Bread from the Martha Stewart show about 15 years ago. She actually had on the show a French Chef who ran a cooking school in France. This was her recipe. I tried it and fell in love with it. I have been using this simple recipe since then. (I have tried to find the segment of the show...but couldn't) It only makes one loaf....but that one loaf is amazing!!! (I tried doubling the recipe, but it doesn't quite turn out the same.)Here is the recipe:</div><div align="justify">FRENCH BREAD</div><div align="justify">1 1/3 cups warm water</div><div align="justify">1 tsp. sugar</div><div align="justify">1 tsp. yeast (yes it is only 1 tsp. NOT Tablsp.)</div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjot5wG-0Mv56omVn1srAWY5rOiurlIIHJe5Z3HRpaev5W1xjYVEGihOa5UskMULT2po554B-woQr0OqKr7kZ49cZvECLAX1CeqYXbEs9UQ1IzEBeRycSR_gTaSC3ThG3tNbldBXC2HWXOP/s1600-h/peggy's+pics+001.JPG"><img id="BLOGGER_PHOTO_ID_5420883172462564738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjot5wG-0Mv56omVn1srAWY5rOiurlIIHJe5Z3HRpaev5W1xjYVEGihOa5UskMULT2po554B-woQr0OqKr7kZ49cZvECLAX1CeqYXbEs9UQ1IzEBeRycSR_gTaSC3ThG3tNbldBXC2HWXOP/s320/peggy's+pics+001.JPG" border="0" /></a> Mix togetherand let set till bubbly....about 5 min. I always let it sit on top of a warm oven...just to help it out a little! This is called "proofing" the yeast.</div><div align="justify">Then add...</div><div align="justify">2 T. olive oil or canola oil (I always use Olive oil)</div><div align="justify">1 tsp. salt</div><div align="justify">4 cups of flour (I only put in 3 cups....then add the fourth as I knead the dough in the bowl)</div><div align="justify">Knead in bowl for 5 minutes.</div><div align="justify">Cover and let rise till double...about 1 1/2 hours<br /></div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirl-sbRomUgCrdXL1VK9BUdkNLcDW9pQ-W4NvD9zT2u1hoRMFx9ARTOfoZf2YPhdemt97T10sNJcYVlPMOLLmQmenirvFgnUT3PZqVAGCDLGOffVqfz4H4eMdpUZpTM0xYvKQNVZXjHC_s/s1600-h/peggy's+pics+010.JPG"><img id="BLOGGER_PHOTO_ID_5420883016722581122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirl-sbRomUgCrdXL1VK9BUdkNLcDW9pQ-W4NvD9zT2u1hoRMFx9ARTOfoZf2YPhdemt97T10sNJcYVlPMOLLmQmenirvFgnUT3PZqVAGCDLGOffVqfz4H4eMdpUZpTM0xYvKQNVZXjHC_s/s320/peggy's+pics+010.JPG" border="0" /></a> Punch down dough and turn onto a floured surface. Knead for about 6-8 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaATVAlUoAcjzwnbRxNy_tirL7iOPAMfPcBptrCLASMftEZRtRawLIHYCFqEMPhff2_GBGp6dqsegTZvU5YZskCfgMkLFnbgMhZJaGufQX2Q7RLY8zwcR0BxqwjKYDagjhgCHUU4Nm2Pv/s1600-h/peggy's+pics+013.JPG"><img id="BLOGGER_PHOTO_ID_5420882678204783602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaATVAlUoAcjzwnbRxNy_tirL7iOPAMfPcBptrCLASMftEZRtRawLIHYCFqEMPhff2_GBGp6dqsegTZvU5YZskCfgMkLFnbgMhZJaGufQX2Q7RLY8zwcR0BxqwjKYDagjhgCHUU4Nm2Pv/s320/peggy's+pics+013.JPG" border="0" /></a> Put in bread pan sprayed with Pam. Let rise until desired height...about an hour?<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUgl_EqWsTDj0knCeaH1OuSLKbwPGIsxDlpbN7wPWMisAsbSHvmaYT7FCz-R8epilJnhOy8qwOigrMdahr2krD3IqH1MkgIBGQ31cC_dPN4LNHmORo9AiK1YGDOLgRFwNc6mR3VScC6Oi/s1600-h/peggy's+pics+015.JPG"><img id="BLOGGER_PHOTO_ID_5420882390032675106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUgl_EqWsTDj0knCeaH1OuSLKbwPGIsxDlpbN7wPWMisAsbSHvmaYT7FCz-R8epilJnhOy8qwOigrMdahr2krD3IqH1MkgIBGQ31cC_dPN4LNHmORo9AiK1YGDOLgRFwNc6mR3VScC6Oi/s320/peggy's+pics+015.JPG" border="0" /></a><br /><br />Ready to put in preheated oven @ 350 degrees for 35 minutes. Do not over cook!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzr3wVfTya6gloFu9uS5majt2kmJgHJrFdi5VTN1EyZx0sJoHyHE8ucypp9YzENk_MUUGsPsaaejC6vTFLtzO7eOEYeYkuOqF6yhgA555WhnjkXygmhDLIsmzB1cRb_Azj9N3C9nOXYUK8/s1600-h/peggy's+pics+016.JPG"><img id="BLOGGER_PHOTO_ID_5420882172068955234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzr3wVfTya6gloFu9uS5majt2kmJgHJrFdi5VTN1EyZx0sJoHyHE8ucypp9YzENk_MUUGsPsaaejC6vTFLtzO7eOEYeYkuOqF6yhgA555WhnjkXygmhDLIsmzB1cRb_Azj9N3C9nOXYUK8/s320/peggy's+pics+016.JPG" border="0" /></a><br /><br /><br /><br />Take out of pan and let cool. Enjoy!!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJcUoLPQY_IPuuUquqK45CnBOmcOlU8KmeeDATtBLGySND2LYMo1wPVqGg_to-WQX8N2ANGtho8zDm7uIidGp0M49mAAKSpbL1nZcWEofi7V05rmzXQlvVeKdp9gAhFxUDSAuNXOEY8VH/s1600-h/peggy's+pics+018.JPG"><img id="BLOGGER_PHOTO_ID_5420881948015294722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJcUoLPQY_IPuuUquqK45CnBOmcOlU8KmeeDATtBLGySND2LYMo1wPVqGg_to-WQX8N2ANGtho8zDm7uIidGp0M49mAAKSpbL1nZcWEofi7V05rmzXQlvVeKdp9gAhFxUDSAuNXOEY8VH/s320/peggy's+pics+018.JPG" border="0" /></a> As you can see...it is light in color. It is a crusty bread and melts in your mouth! Enjoy!<br /><br /><br /><br /><br /><br /><div></div></div><br /></div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com0tag:blogger.com,1999:blog-274901053380353048.post-43238732651741056782009-12-28T18:37:00.000-08:002010-01-25T09:38:42.480-08:00Caramels (only the bestest EVAH!!)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7eLAVJd2_P0p7SMvsayxZyUcSli2tE1QtzwjJ33N_OEZl3J5XCI9VIU53cj6Y4CLnTbJl0nqAOVejkfrhKLLYv43h2ExZf5RbNBJXLI56YLLuHzJYXeueJ_dRA3mqZ449Kf3qljRPBiO/s1600-h/peggy's+pics+001.JPG"><img id="BLOGGER_PHOTO_ID_5420484449462334898" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7eLAVJd2_P0p7SMvsayxZyUcSli2tE1QtzwjJ33N_OEZl3J5XCI9VIU53cj6Y4CLnTbJl0nqAOVejkfrhKLLYv43h2ExZf5RbNBJXLI56YLLuHzJYXeueJ_dRA3mqZ449Kf3qljRPBiO/s320/peggy's+pics+001.JPG" border="0" /></a><br /><div>This recipe is actually one I got from Mary Bradford in Tucson. They are the most delicious and soft caramels I ever tasted. Mary actually did a demonstration in Relief Society one night. And I have been making them for Christmas each year! And this is the first "candy" recipe here on my new blog!! So, enjoy!!</div><br /><div></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>CARAMELS</div><br /><div></div><br /><div>2 cups sugar</div><br /><div>1 1/4 cups white Karo syrup</div><br /><div>1/2 lb. butter</div><br /><div>2 cups heavy cream</div><br /><div></div><br /><div>Mix sugar, butter, syrup and 1 cup of the cream together in saucepan.</div><div>Cook 10-15 minutes (I always do 15) Add 1/2 cup cream. Cook 10-15</div><div>minutes. Add the rest of the cream (1/2 cup) and cook to a hard boil.</div><div>Stirring constantly and scraping bottom. I test the caramels a little at </div><div>time. Just drop a bit into a bowl of ice water. When it sets up and is at</div><div>your desired consistency...pour into a buttered 9x13 pan. Let cool to</div><div>room temp. Cut into desired size and wrap in wax paper. This makes </div><div>a big batch! Enjoy!</div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com1tag:blogger.com,1999:blog-274901053380353048.post-77972180532429296902009-12-27T21:02:00.000-08:002010-01-25T09:38:07.803-08:00Sunday Dinner with the Bell's and Dabczynskies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRyB9-gKA-8Y0FKb9W29663D-0_uwxHDYJkDFjwULuAxyQVt2Wyst6qvhG8dxOUxQ3AQOCfHxf1M3ZK4h6o065ajcuECrVAVm6K6lAFEZbLbCd7Gf6Lcb_jdKK1YZiN1qGtvXH_pWJbgEf/s1600-h/peggy's+pics+001.JPG"><img id="BLOGGER_PHOTO_ID_5420156496544238066" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRyB9-gKA-8Y0FKb9W29663D-0_uwxHDYJkDFjwULuAxyQVt2Wyst6qvhG8dxOUxQ3AQOCfHxf1M3ZK4h6o065ajcuECrVAVm6K6lAFEZbLbCd7Gf6Lcb_jdKK1YZiN1qGtvXH_pWJbgEf/s320/peggy's+pics+001.JPG" border="0" /></a><br /><div>Tonight Ames and Emily came to dinner and also Em's parents, Andy and Diane.</div><br /><div>They brought ham, so I made my favorite...Scalloped Potatoes!!</div><br /><div>This recipe is from a very dear friend, Ruth Bird. She used to manage the Lion House (if I remember correctly?) and this was a recipe she got from there. So, here is one of my favoritest dinner recipes. Sometimes I put in cubed ham to make a one dish meal.</div><br /><div></div><br /><div>POTATOES O'MALLEY</div><br /><div>8 potatoes ...peeled and cubed (I cook them in the microwave before assembling!)</div><br /><div>1 pint sour cream</div><br /><div>1 can cream of chicken soup</div><br /><div>1 bunch green onions ...chopped and only use the green</div><br /><div>1/2 cube margarine (but I always use buttter)</div><br /><div>1 cup grated cheese</div><br /><div>pepper and salt to taste</div><br /><div>parsley as desired</div><br /><div>combine all ingredients except potatoes. Put potatoes in a 9x11 pan that has been sprayed with Pam. put mixture on top and mix together. Bake at 350 for 30-40 minutes. Let sit for 10 minutes before serving. I usally make this the night before and it turns out so amazingly!!!Enjoy!</div><br /><div></div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com0tag:blogger.com,1999:blog-274901053380353048.post-54632718519012976742009-12-26T16:29:00.000-08:002010-01-25T09:37:14.112-08:00The start of something fabulous!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EMRaLr4myZrmGTJecW0W60JLTiLaRJktVI9uld_0s06pECZAbH1Jsd_vCLGPF9Kbfr_KplndB0YaxwZDZy_iYerFo_EuEnTDDhrQT6oVAJu5sG5AqZj2hNQD9-CuII6pHuGKIUjY8_5w/s1600-h/peggy's+pics+463.JPG"><img id="BLOGGER_PHOTO_ID_5419712768099693122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EMRaLr4myZrmGTJecW0W60JLTiLaRJktVI9uld_0s06pECZAbH1Jsd_vCLGPF9Kbfr_KplndB0YaxwZDZy_iYerFo_EuEnTDDhrQT6oVAJu5sG5AqZj2hNQD9-CuII6pHuGKIUjY8_5w/s320/peggy's+pics+463.JPG" border="0" /></a><br /><div>So, over the last little while, I decided to start this blog filled with the recipes I have collected my whole life. I did this mainly because, over the last little while, I have had some of my children asking for certain recipes ...so I figured that if I put them on here they would be easily accessable. (I have been told I am hard to get a hold of. I don't know how this could be...because I totally return my missed calls! I don't get it) That said, I thought I would start this blog off with a new recipe...yep! that's right...a new one. Why a new one, you ask? Well, A) It is "the most amazing thing!!" 2.) It will be sure to become a family favorite and D.) Why not??</div><br /><div>so here goes...my first recipe on this amazingly, fabulous blog!!</div><br /><div></div><br /><div>CRANBERRY SALSA</div><br /><div>1 pkg fresh cranberries</div><br /><div>1 medium sized jalapeno pepper (seeds out)</div><br /><div>1 green onion</div><br /><div>3/4 cup sugar</div><br /><div>1-2 T. fresh cilantro</div><br /><div>1/4 tsp. or less cumin</div><br /><div>Blend all together in blender. Refrigerate overnight.</div><br /><div>serve with wheat thins</div><br /><div></div><br /><div>and it's THAT easy and WAY, WAY delicious!!!</div><br /><div>I just got this recipe from a friend at work...so thank you Connie Farr!! Enjoy!!</div>Peggy Sherratthttp://www.blogger.com/profile/07297286227547899239noreply@blogger.com2