tag:blogger.com,1999:blog-144785585002622432024-03-04T12:23:18.474-08:00You Go Girl!Nothing Fancy - Just Good Cookin' for Family and Friends!Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.comBlogger596125tag:blogger.com,1999:blog-14478558500262243.post-87954596196366887782024-02-29T08:04:00.000-08:002024-02-29T08:04:35.378-08:00Cheeseburger Garbage Bread by "Brunch with Babs"<p> I follow <a href="https://www.instagram.com/brunchwithbabs/reel/C2R-8SPOaZN/?hl=en">Babs on Instagram</a>. I love her and her husband is great too. She has the best personality and SO much energy at 75. She has great ideas for home, etiquette and great recipes. You should follow Babs - any Brunch with Babs. </p><p>Babs mentioned this Cheeseburger Garbage Bread recently before the Super Bowl. I never make things like this so I decided to try. We loved it - easy and so much flavor. I got my pizza dough from Aldi but you could make your own, get the Pillsbury canned pizza dough or get the yummy dough from Trader Joes. Check out her <a href="https://www.tiktok.com/@brunchwithbabs/video/7326570388111002926">video</a></p><p>I goofed and just put my meat in the middle of the dough instead of spreading it all out and making it spiral when rolling it up. It was still fabulous. I did make her yummy sauce. I served it with a Caesar Salad and sweet potato fries. </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiNeAOqFgK8P-CniDbSll5jK5SSj1nc-TSDOhiDh1BvKXsU_ab8DuASON_jT7f0YADWkMlcsLPsubzf2gxmML4Yy76wsJX7-LTMp1qqgPr4kX9KZ9QNxtNDWLp9WtpJnCu5ddN3R4iBkr2HrC8rUjs8e14hL478IHpzJXUVhx3rctpJl7rbM8t8FqtpP0Y" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="481" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiNeAOqFgK8P-CniDbSll5jK5SSj1nc-TSDOhiDh1BvKXsU_ab8DuASON_jT7f0YADWkMlcsLPsubzf2gxmML4Yy76wsJX7-LTMp1qqgPr4kX9KZ9QNxtNDWLp9WtpJnCu5ddN3R4iBkr2HrC8rUjs8e14hL478IHpzJXUVhx3rctpJl7rbM8t8FqtpP0Y" width="319" /></a></div><br /> my picture isn't great - Babs is much better :)<p></p><p><br /></p><p>Cheeseburger Garbage Bread - Adapted from Brunch with Babs</p><p><br /></p><p>1/2 lb chopped bacon (I browned the bacon in advance)</p><p>1 cup chopped onion</p><p>1 lb lean ground beef</p><p>1 Tbsp steak seasoning</p><p>1 13.8 pizza dough</p><p>1 1/2 cups grated cheddar jack cheese</p><p>1 cup grated cheddar cheese</p><p></p><p><br /></p><p><b>Ingredients for the dipping sauce</b></p><p>1/2 cup mayonnaise</p><p>2 Tbsp ketchup</p><p>2 tsp yellow mustard</p><p>1 tsp white vinegar</p><p>2 Tbsp pickle relish</p><p>1 Tbsp finely minced onion</p><p>1/2 tsp paprika</p><p>1/4 tsp salt</p><p>1/4 tsp garlic powder</p><p>1/4 tsp onion powder</p><p><br /></p><p>Make sauce and store in refrigerator in a covered container. I made mine in advance. </p><p>Preheat the oven to 425 degrees. In a large skillet over medium heat, cook the bacon until nice and crispy. Remove the bacon from the pan and set aside. Drain most of the bacon drippings. In the same pan, cook your onions and ground beef. Drain and add back the bacon, add the steak seasoning and cheddar jack cheese. Stir to combine. Spread your pizza dough out to form a large 11 x 17 rectangle. Gently spread your meat mixture over the top of the dough - leaving at least a one inch edge. Sprinkle with the cheddar cheese. Gently roll up starting on one large side and pinch the ends. You can brush with egg wash (I did't) and sprinkle with sesame seeds. Bake seam side down and back for 20 - 25 minutes. Allow to cool 5 - 10 mixture before serving. </p><p><br /></p><p><a href="https://docs.google.com/document/d/1IeXVYVzW_jO7kBgVKf46f4W1yDmUT_dA1Mz5NhlffPo/edit?usp=sharing">Printable Version</a></p><p><br /></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-89141855151098420102024-02-14T08:16:00.000-08:002024-02-14T08:16:55.746-08:00Homemade Caramels<p> I am so sorry I haven't posted in awhile. It takes me awhile to find a new recipe I LOVE....and I LOVE this caramel recipe. During the Christmas holidays, I came across this yummy recipe and had to try. Jenna was home and we loved it so much, we made it a second time. I just made them for Valentines. They are not hard but you do have to have a candy thermometer. I ordered this new <a href="https://www.amazon.com/dp/B09GWDT66H?ref=ppx_yo2ov_dt_b_product_details&th=1">digital thermometer </a>off of Amazon. I also had good parchment paper and I ordered a <a href="https://www.amazon.com/dp/B09G5Y8NMR?ref=ppx_yo2ov_dt_b_product_details&th=1">handy tool for cutting the caramels</a>. As for wrapping the caramels, I tried cute little bright foil wrappers first but those stuck to the caramels so don't get those. I then ordered some c<a href="https://www.amazon.com/dp/B07L3BY5XV?psc=1&ref=ppx_yo2ov_dt_b_product_details">ute wax paper wrappers</a> from Amazon and those worked great. I got this fabulous recipe from Krista at Stay Fit mom. I follow Krista on instagram. She said this was her grandma's <a href="https://stayfitmom.com/christmas-caramels/">Christmas Caramel</a> recipe. Krista uses a <a href="https://www.amazon.com/gp/product/B009VJC4IC/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=stfimo-20&creative=9325&linkCode=as2&creativeASIN=B009VJC4IC&linkId=eb8d91444982fa4f01b0a0d78b130d1f">poly-lined floral foils</a> to wrap hers. It comes in a big roll and you have to cut it. </p><p>This recipe isn't hard. It just takes a little bit of time and patience. I cut mine over two days. I would cut, wrap, cut, wrap... rest for a bit and then cut some more. It makes a ton of caramels. I truly cannot tell you how yummy these are. </p><p>I topped mine with sea salt - Krista does not. ENJOY!!!</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhDJqw2cScqBvZsEWJuqIco3mClBHSFVw2EdXRX2LlmXVsaROsle2DogGn9RSsw8X8IUcAOxR1E8EdVNY6D40A7ZseZDRWXgC6ThyeksOH3hWzptgTozyKqMy_uA0CXWc9UVAf5wDkxkEhgwTUOz7DV4cncadRQ5fh5jj-ofEXsn2raVG3zOEti5qBKjjs" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="481" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhDJqw2cScqBvZsEWJuqIco3mClBHSFVw2EdXRX2LlmXVsaROsle2DogGn9RSsw8X8IUcAOxR1E8EdVNY6D40A7ZseZDRWXgC6ThyeksOH3hWzptgTozyKqMy_uA0CXWc9UVAf5wDkxkEhgwTUOz7DV4cncadRQ5fh5jj-ofEXsn2raVG3zOEti5qBKjjs=w300-h400" width="300" /></a></div><br /> new digital thermometer - cook on medium low to 240 degrees F<p></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgpXKaJcPzumFcIS9hsPlHjTNvMbtoqV39yXd86avDozR7Xs2IRgpckk9H_DExclUmh_0egU5toGuS_DA8z95OVnjbparulPLTI9IJbnEKZ-45zzy6vO8HkY1d2N2paK4ql7PIHINkrcLBP7K0SxlbPH8zQ_erefS1BJAGyWgme7ZaFCYU_U9TbR8GjWys" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="481" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgpXKaJcPzumFcIS9hsPlHjTNvMbtoqV39yXd86avDozR7Xs2IRgpckk9H_DExclUmh_0egU5toGuS_DA8z95OVnjbparulPLTI9IJbnEKZ-45zzy6vO8HkY1d2N2paK4ql7PIHINkrcLBP7K0SxlbPH8zQ_erefS1BJAGyWgme7ZaFCYU_U9TbR8GjWys" width="319" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj8H_FJTsaxuK851riBvveeW5w9lVPajnkwa7ugLn26y8eFEMpfF_oH4k471eYAn-fzBqZVxlJGCDAPGifwrxtinsmJ09BfJ4U001cmlb76dtC-JdLCApaO_R-e_W73Sc9LtNwx1HeEY3DerJYhjNfDTOE-Jgl0LECFegOaSP0cGwuTMNe-9qDrYrYhoic" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="481" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj8H_FJTsaxuK851riBvveeW5w9lVPajnkwa7ugLn26y8eFEMpfF_oH4k471eYAn-fzBqZVxlJGCDAPGifwrxtinsmJ09BfJ4U001cmlb76dtC-JdLCApaO_R-e_W73Sc9LtNwx1HeEY3DerJYhjNfDTOE-Jgl0LECFegOaSP0cGwuTMNe-9qDrYrYhoic=w300-h400" width="300" /><div class="separator" style="clear: both; text-align: center;"><br /></div></a></div><div style="text-align: left;">Homemade Caramels (adapted from <a href="https://stayfitmom.com/christmas-caramels/">Krista at StayFit Mom</a>)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 sticks butter or 16 Tablespoons</div><div style="text-align: left;">2 14 oz cans condensed milk</div><div style="text-align: left;">1 2 lb bag dark brown sugar </div><div style="text-align: left;">2 cups light corn syrup</div><div style="text-align: left;">pinch salt</div><div style="text-align: left;">2 tsp vanilla</div><div style="text-align: left;">option - sea salt for topping</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Line a large 9 x 13 pan with parchment paper. Use clips to clip it to the side of the pan to keep it in place and so you can lift the caramels out of the pan. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large, heavy duty pan (not teflon-I use my All-Clad), start melting butter over medium heat. Add the rest of the ingredients except the vanilla. Stirring constantly with a wooden spoon, getting the bottom and sides of the pan, bring the mixture to a constant, gentle boil. When mixture starts to boil, add in the candy thermometer. Continue to stir until mixture turns golden and reaches a temperature between 240 and 242 degrees. Remove from heat and stir in vanilla. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pour the mixture into the parchment paper lined pan. If interested, top with sea salt. Allow mixture to cool before cutting and wrapping. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://docs.google.com/document/d/1YbuHIb_gzeAJhP7-muYvz3uzuPymeS5_eMQGRXCqcpI/edit?usp=sharing">Printable Version</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div><br /><br /><p></p><p><br /></p><p><br /></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-53660876244600894182023-06-29T08:24:00.002-07:002023-06-29T08:24:38.361-07:00Fried Pickle Ranch Dip<p> I love a good pickle dip! I made this <a href="https://lolohomekitchen.com/fried-pickle-ranch-dip/">Fried Pickle Ranch Dip</a> for a recent teacher gathering and we ate almost every bite. My hubby finished it off when I got home. This dip is easy and has lots of flavor. We ate it so fast ....I didn't get a picture. I plan to make it again this weekend and I will snap a picture. I got the recipe from <a href="https://lolohomekitchen.com/">Lolo Home Kitchen.</a> </p><p>I keep a container of Hidden Valley Spicy Ranch Dressing mix at the house - I just used this. It wasn't very spicy but had a ton of flavor. </p><p><br /></p><p><br /></p><p>Fried Pickle Ranch Dip - adapted from Lolo Home Kitchen</p><p><br /></p><p>1 block cream cheese, softened</p><p>1 cup sour cream</p><p>1 packet (1 ounce) powder Ranch dressing mix (I used spicy Ranch)</p><p>2 tsp minced garlic</p><p>1 small jar (10 oz) of dill pickle relish</p><p>1/2 cup Panko crumbs (I used gluten free and they were great)</p><p>2 Tbsp vegetable oil</p><p><br /></p><p>In a medium mixing bowl, add the cream cheese, sour cream, ranch mix, garlic and relish. Mix well. In a small skillet, heat the oil on medium high heat. Add the panic crumbs and stir continuously until they are golden brown. Add most of the toasted Panko to the pickle mixture and stir to combine. Pour into a cute dish and top with remaining Panko. Store in refrigerator. Serve with veggies, potato chips or pretzel chips. </p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-51255126430244370492023-06-28T15:22:00.003-07:002023-06-28T15:22:43.416-07:00Half-Baked Harvest 20 minute Korean Beef Sesame Noodles<p> If you are on social media, you should totally follow <a href="https://www.google.com/search?client=safari&rls=en&q=half+baked+harvest&ie=UTF-8&oe=UTF-8">Half-Baked Harvest.</a> She lives in Colorado and just makes amazing food, drinks, etc. I always like to do new and creative recipes with HBH. </p><p>For this recipe, this was the first time I used rice noodles and a Korean chili paste. I found both at the regular grocery store. Over the winter, Chris and I enjoyed cooking some of the meal kits together - like Green Chef, Marley Spoon, Blue Apron, etc. We did this meal together too. </p><p>Please visit Tieghan over at Half-Baked Harvest. She has SO many recipes and everything I have tried has been fabulous. I am going to send you over to HBH for the recipe. The only thing I did differently is I used chicken instead of flank steak. I followed everything else... pretty much to the T. </p><p><a href="https://www.halfbakedharvest.com/korean-beef-sesame-noodles/">Enjoy - 20 Minute Korean Beef Sesame Noodles</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDyRd3lze6iCho9VwvSNP0lvao0pIF0emBghxYaMi_e1r6LjtBZ3-RYP7scsGClBt_XpXwJz-ge-UpbWpIY_EKj4IqXhteg8LBKhBFUjZp0V7I9122LP4KmldzgCMW5gGoLvFIsQ9WdtI-uUM0vL1JXezncgNcLn80UoEsNpsncFPhWqwcjxAUTvbGMs/s640/thumbnail_IMG_2147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDyRd3lze6iCho9VwvSNP0lvao0pIF0emBghxYaMi_e1r6LjtBZ3-RYP7scsGClBt_XpXwJz-ge-UpbWpIY_EKj4IqXhteg8LBKhBFUjZp0V7I9122LP4KmldzgCMW5gGoLvFIsQ9WdtI-uUM0vL1JXezncgNcLn80UoEsNpsncFPhWqwcjxAUTvbGMs/w301-h400/thumbnail_IMG_2147.jpg" width="301" /></a></div><br /><p><br /></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-62430909708227368742023-06-26T09:23:00.001-07:002023-06-26T09:23:39.783-07:00Sundried Tomato/Spinach Dairy Free Frittata<p> I have been trying to eat less dairy lately. I should try dairy free.. but that is so hard. I have also been eating more protein and starting my day with a savory breakfast. I have made this <a href="https://cooknourishbliss.com/2020/01/15/dairy-free-frittata/">Diary Free Frittata</a> like three times. You could add meat and you could even add cheese. It has a ton of flavor with the sun-dried tomatoes so I have been eating it as is. I love having a breakfast on hand to eat during the week. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJieYMZo8cN0nikFxE304cpPzMBDTnYdAMyqHj-rS2py0eAaOF9HMteV0mQYoevPzeJotyht7N5cMlfNiKWNIfRv_xvPfcG8WgRVh5ARn05_5xgOJZSSDJTVlHmTe0nM6CP09p1Tth4chK7nue8iFSN-bM7DIs8ezt3TGMYqga6HfpHUHQher3Pl6R1Q/s640/thumbnail_IMG_2142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJieYMZo8cN0nikFxE304cpPzMBDTnYdAMyqHj-rS2py0eAaOF9HMteV0mQYoevPzeJotyht7N5cMlfNiKWNIfRv_xvPfcG8WgRVh5ARn05_5xgOJZSSDJTVlHmTe0nM6CP09p1Tth4chK7nue8iFSN-bM7DIs8ezt3TGMYqga6HfpHUHQher3Pl6R1Q/w301-h400/thumbnail_IMG_2142.jpg" width="301" /></a></div><br /><p>Dairy Free Frittata (<a href="https://cooknourishbliss.com/2020/01/15/dairy-free-frittata/">adapted from Ashley at Cook Nourish Bliss)</a></p><p><br /></p><p>For the Veggies:</p><p>1 Tbsp olive oil</p><p>1/2 medium red onion, chopped</p><p>1 large red bell pepper, chopped</p><p>1/4 tsp fine sea salt</p><p>3 cloves garlic, minced</p><p>1 5 oz pkg fresh baby spinach leaves</p><p>1/3 - 1/2 cup sun dried tomatoes in oil, patted dry and chopped to taste (I used at least 1/2 cup and I didn't really pat dry)</p><p><br /></p><p>For the Egg base:</p><p>12 large eggs</p><p>1/3 cup unsweetened almond milk</p><p>1/2 tsp fine sea salt</p><p>1/4 tsp pepper</p><p><br /></p><p>Preheat oven to 350. Spray a 9 x 13 baking dish with cooking spray. Add the olive oil to a large skillet and heat on medium heat. Once the oil is hot, add the onion, bell pepper and salt and cook for about 5-7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant. Working in batches, add the spinach and cook until wilted. Remove from heat and add the sun-dried tomatoes, mix and season as needed. </p><p>In a medium-large bowl, whisk together eggs, milk and salt/pepper until well combined and smooth. Sspread the veggie mixture in the bottom of your prepared 9 x 13 and gently pour the egg mixture on top. Bake for 25- 30 minutes or until eggs are cooked through and are "set". Remove from oven and let cook for 10 minutes before digging in. If you run a butter knife gently around the edge, the egg slab will releaser easier from the pan. </p><p><br /></p><p><a href="https://docs.google.com/document/d/18e8m-JAkKGPbg_1n-p9goN3DohGRv2Df83n89OuEHJo/edit?usp=sharing">Printable Version</a></p><p><br /></p><p><br /></p><p><br /></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-16411174308221694482023-04-12T09:20:00.001-07:002023-04-12T09:20:00.188-07:00Butter Toffee Pretzels<p>I always like having a <a href="http://www.ugogrrl.com/search/label/snack%20mix">Snack Mix </a>on hand. I often make the <a href="http://www.ugogrrl.com/2011/01/firecrackers.html">Firecrackers</a> or <a href="http://www.ugogrrl.com/2010/10/worlds-best-snack-mix.html">World's Best Snack Mix</a>. I made the <a href="http://www.ugogrrl.com/2013/03/peanut-butter-cup-popcorn.html">Peanut Butter and Chocolate Popcorn</a> Snack Mix recently and I was remember how much I love it. </p><p>My friend Susan is a great cook. We are always texting each other back and forth about a new recipe! She sent me a text last week about these pretzels. We don't have any family in town but I made it anyway - to share with friends and my preschool teachers. Way yummy!</p><p>These <a href="https://www.bakingyouhappier.com/butter-toffee-pretzels/">Butter Toffee Pretzels</a> from Baking You Happier are yummy!!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZalglx6i2nBwMu-ipfVVDjOsynaPIwpcAMcQfnLGScFp_0a4Ej1YWyCqcgU5-K5t8hwuErYjnNm_6dC9JffcRau1b1wHdla6jyso91k-b_vxFdZvaXvUrP2z4HFqZUwMT27fbsiqbziK7iiB_d_UgZ2KPeva_f2K9Bk-Dl7_9OiepwqSW_ap9cJM/s640/thumbnail_IMG_8216.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="481" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZalglx6i2nBwMu-ipfVVDjOsynaPIwpcAMcQfnLGScFp_0a4Ej1YWyCqcgU5-K5t8hwuErYjnNm_6dC9JffcRau1b1wHdla6jyso91k-b_vxFdZvaXvUrP2z4HFqZUwMT27fbsiqbziK7iiB_d_UgZ2KPeva_f2K9Bk-Dl7_9OiepwqSW_ap9cJM/w301-h400/thumbnail_IMG_8216.jpg" width="301" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table> <b><u>Butter Toffee Pretzels </u></b>- adapted from <a href="https://www.bakingyouhappier.com/butter-toffee-pretzels/">Jamie at Baking You Happier</a><div><br /></div><div>1 16 oz bag of mini pretzels</div><div>1 cup brown sugar</div><div>1/2 cup butter, cubed</div><div>1/4 cup light corn syrup</div><div>1 tsp vanilla</div><div>1/2 tsp baking soda</div><div>1 bag of Heath toffee bits</div><div><br /></div><div>Preheat oven to 200 degrees. Spray a large metal roasting pan with cooking spray. Pour pretzels in a large mixing bowl. In a saucepan, add brown sugar, butter and corn syrup. Bring to a boil and boil five minutes, stirring constantly. Remove from heat and add vanilla and baking soda, stirring to combine. Pour mixture over pretzels and gently toss to coat. Pour 1/2 the bag of toffee bits over pretzel mixture. Stir gently. </div><div>Bake for an hour, stirring every 15 minutes. Once baked, remove mixture from oven and sprinkle the other half of toffee mixture and gently toss. Allow pretzels to set and cool. Once set and cooled, break into small clusters. </div><div><br /></div><div><a href="https://docs.google.com/document/d/1h3oEwQ45SgNq28iMX_NfL9HHTfwHsIG-LILNKbYRuco/edit?usp=sharing">Printable Version</a></div><div><br /></div><div><br /><p><br /><br /></p></div>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-58894177993669236002023-04-10T09:19:00.001-07:002023-04-10T09:19:43.962-07:00Marinated, Pickled Red Onions<p> I love these marinated, pickled onions so much! I like to keep then on the counter in a cool "onion bowl" from <a href="https://nocrumbsleft.net/">No Crumb's left. </a> Teri at No Crumb's Left has such great recipes - she is known for her sauces and extras she calls "elixirs". </p><p>My favorite <a href="https://www.tasteslovely.com/whole30-keto-marinated-onions/">marinated, pickled onion recipe</a> is from <a href="https://www.tasteslovely.com/">Natalie at Taste's Lovely. </a> Natalie refers to these onions as a marinated, pickled onion hybrid. Natalie is a young mom of four boys. You should totally follow her on Instagram. I have tried several different pickled onion recipes and hers is my favorite. I eat them as a side or...ON.. so many recipes. Yesterday for lunch, I had had a boiled egg, a half of an avocado, pickled onions and some carrots with hummus. The marinade is great to use for any meat before you grill. </p><p>I keep mine on the counter because I eat them pretty quickly and the olive oil gets all hard in the fridge. </p><p>You have to try them! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDH9b-PRvn-tqq66DoULAAcVZH9KTn9JCNvrVZM1YllzbOdxS4fVLsqOV8Ygq29RNVUOrShw1ZGBwGSD0JD6wF8NgoPqojlwzMLSCpPGlP8sP0XpJ7149JiwdA-cRLH-EZqY-KSOsbyk4pilvEnDcvTneNdtEFrVCGfrsSvtURlbDOgc6A9nMtcfbC/s4032/IMG_7761.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDH9b-PRvn-tqq66DoULAAcVZH9KTn9JCNvrVZM1YllzbOdxS4fVLsqOV8Ygq29RNVUOrShw1ZGBwGSD0JD6wF8NgoPqojlwzMLSCpPGlP8sP0XpJ7149JiwdA-cRLH-EZqY-KSOsbyk4pilvEnDcvTneNdtEFrVCGfrsSvtURlbDOgc6A9nMtcfbC/w300-h400/IMG_7761.HEIC" width="300" /></a></div><br /><p><b><u>Marinated, Pickled Onions</u></b> - <a href="https://www.tasteslovely.com/whole30-keto-marinated-onions/">adapted from Taste's Lovely</a></p><p></p><ul style="text-align: left;"><li>1 medium red onion, sliced about 1/4 inch thick - using a mandolin works best</li><li>3/4 cup olive oil</li><li>1/4 cup red wine vinegar</li><li>1Tbsp dried oregano</li><li>1 tsp kosher salt</li></ul><p></p><p>Slice the onion and put in a container you will keep the onions in. Use a large measuring cup or bowl and mix the other ingredients. Pour over the onions. Stir to coat. The onions should be covered. These will keep on the counter for at least five days. </p><p><br /></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-23009739703982450532022-11-02T08:08:00.006-07:002022-11-02T08:08:43.251-07:00Autumn Quinoa Salad<p>LOVE this new fall salad recipe, <a href="https://sweetsavoryandsteph.com/autumn-quinoa-salad/">Autumn Quinoa Salad.</a> My hubby especially loves it. I have eaten it cold with grilled chicken and warm with grilled chicken. Chris likes it cold and he eats with or without grilled chicken. This is my second time to make it and I think you will love it. </p><p>The first time I made it, I bought a butternut squashed tried cutting it, peeling it and chopping it... and oh my, that was tough. I bought some cubed at Trader Joe's for like $2.99. That was WAY better!</p><p>I follow <a href="https://sweetsavoryandsteph.com/">Sweet and Savory Steph</a> on instagram. She is from Boston and I love her accent - especially since I don't have one - haha!! You should follow Steph - she makes these amazing different varieties of baked oatmeal and she makes many family favorites lower calorie. </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgTyj_c6pYqc_GzgYf9epXL6BcMSFT7ltzisO71PyQ8i1IX1eU--GFHZ4Mso62f4ltd1m1XOnfQHGCj5vXIdvg8_t_z5xjS6-3ghY-tAMnut4mmDvywfFt1r-aXwKj5_6WStQHhXyYhdFz9JLAF2th05VZT9H8vHDuMhp-NrhF-eBZI_u0yoJMp4Ewr" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgTyj_c6pYqc_GzgYf9epXL6BcMSFT7ltzisO71PyQ8i1IX1eU--GFHZ4Mso62f4ltd1m1XOnfQHGCj5vXIdvg8_t_z5xjS6-3ghY-tAMnut4mmDvywfFt1r-aXwKj5_6WStQHhXyYhdFz9JLAF2th05VZT9H8vHDuMhp-NrhF-eBZI_u0yoJMp4Ewr=w300-h400" width="300" /></a></div><br /><b><u>Autumn Quinoa Salad </u></b>- adapted from <a href="https://sweetsavoryandsteph.com/autumn-quinoa-salad/">Sweet and Savory Steph</a><p></p><p>1 cups Brussels sprouts, halved </p><p>6. cups butternut squash, peeled and cubed </p><p>2 shallots, cut in large pieces</p><p>olive oil spray</p><p>1 tsp kosher salt</p><p>1/2 tsp paprika, cinnamon, cumin and dried thyme</p><p>1 cup quinoa</p><p>2 cups reduced sodium chicken or vegetable broth</p><p>1/4 cup dried cranberries (I used Craisins)</p><p>1/4 cup pecans, chopped</p><p>1/4 cup fresh parsley</p><p><br /></p><p><u>Honey Mustard Vinaigrette</u></p><p>1 Tbsp olive oil</p><p>1 Tbsp honey</p><p>1 Tbsp honey mustard</p><p>2 Tbsp apple cider vinegar</p><p>1/2 tsp kosher salt</p><p>fresh cracked pepper</p><p><br /></p><p>Preheat oven to 450. Peel butternut squash, cut, take seeds out and cube (or buy cubed) Cute the ends off the Brussels sprouts and cut in half. Peel and slice shallots. Place the vegetables on a large sheet pan and spray with olive oil cooking spray. Miss the kosher salt, paprika, cumin cinnamon and dried thyme. Sprinkle over the vegetables and toss to coat. Turn the Brussels sprouts cut side down and roast until tender, about 25- 30 minutes, tossing every 8 minutes or so. While the vegetables roast, add the uncooked quinoa and the broth to a small saucepan, Bring to a boil and reduce and simmer/cook for 15 minutes or until the quinoa is tender and broth is absorbed. Add more broth if needed, In a small bowl, combine the vinaigrette items. Toss the vegetables, quinoa, cranberries, pecans, parsley and vinaigrette. Enjoy!</p><p><br /></p><p><a href="Nutrition Serving: 1.25cup, heaping | Calories: 288kcal | Carbohydrates: 50g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 639mg | Potassium: 963mg | Fiber: 8g | Sugar: 12g | Vitamin A: 15454IU | Vitamin C: 72mg | Calcium: 117mg | Iron: 4mg">Nutrionals per Sweet and Savory Steph </a></p><p><br /></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-16440161650571511182022-08-25T10:55:00.001-07:002022-08-25T10:55:22.007-07:00Yummy 2 Ingredient Biscuits - by Carol Chambers<p>Our middle daughter, Jenna, has been home this last week. She loves Biscuits and Gravy. I saw this easy recipe - 2 Ingredient Biscuits on <a href="https://www.carolinechambers.com/category/recipes/appetizers">Carol Chambers</a> Instagram page. They were so easy and came out beautifully. We were all very impressed. I also made <a href="http://www.ugogrrl.com/2010/10/sausage-gravy.html">sausage gravy.</a> Not a low-calorie meal but oh so yummy!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9wF2tV_EPH5mSGODtlwAGpoHV6C4CPWYGKGWPSyTEmcz4tXhPhmQa1YpxIAyQCl5oUP_itOkySUv1CV4YQ28xkIEoSV5zcWeBKToICMvK1jO9vhq04emG53f9FJjtgHYshb64K544mly8KcT67bXpeizKpMM34fzfK0oW-vZIYWhXMyPzSpJyFzAH/s640/thumbnail_IMG_2594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9wF2tV_EPH5mSGODtlwAGpoHV6C4CPWYGKGWPSyTEmcz4tXhPhmQa1YpxIAyQCl5oUP_itOkySUv1CV4YQ28xkIEoSV5zcWeBKToICMvK1jO9vhq04emG53f9FJjtgHYshb64K544mly8KcT67bXpeizKpMM34fzfK0oW-vZIYWhXMyPzSpJyFzAH/w301-h400/thumbnail_IMG_2594.jpg" width="301" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLS4S-H0T4Sz3e98p8Cv7jAWOifsEHw2m4t4hgH3VMifPIAEZtd-FDsirSzH8HKIbua-Mpk1R6K37Ct4EfjBMEWPpq14ZPFU2PvCV4Jjp24CX7bc_5VQ9XWp4YQ7l1_7AmVgBk2UkrvB8WtMlL0ojDzU_Ek3qEUjJBip2_Ka5KlXyosxSporzn5f0u/s640/thumbnail_IMG_2597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLS4S-H0T4Sz3e98p8Cv7jAWOifsEHw2m4t4hgH3VMifPIAEZtd-FDsirSzH8HKIbua-Mpk1R6K37Ct4EfjBMEWPpq14ZPFU2PvCV4Jjp24CX7bc_5VQ9XWp4YQ7l1_7AmVgBk2UkrvB8WtMlL0ojDzU_Ek3qEUjJBip2_Ka5KlXyosxSporzn5f0u/w301-h400/thumbnail_IMG_2597.jpg" width="301" /></a></div><br /><p>2 Ingredient Biscuits - adapted from Carol Chambers - makes 8 small or 4 large biscuits</p><p>2 cups self-rising flour</p><p>1 1/2 cups heavy cream</p><p>a good pinch of salt</p><p><br /></p><p>Preheat oven to 475. Place the flour in a large bowl. Add a pinch of salt. Drizzle the cream over the top. Use a fork to stir in until have dough. Get in there with your hands and smash it all together, collecting all of the flour from the bottom of the bowl. Flatten the dough and fold it over a few times to create nice, flaky layers. Place the dough ball on parchment paper. Smush it into a 1 1/2 inch tall rectangle. Cut into rectangles or use a glass or biscuit cutter to cut into circles. Brush the top with heavy cream. Bake for 10 - 12 minutes or until risen and golden-brown on top. Enjoy! </p><p><br /></p><p><a href="https://docs.google.com/document/d/1jutszG8FgGiQxk_7tVJJTC6CDAisPiqb4SzBYpLJs4c/edit?usp=sharing">Printable Version</a></p><p><br /></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-14482726234555818452022-08-11T08:19:00.001-07:002022-08-11T08:19:13.809-07:00No Churn Ice Cream<p> This is your friendly reminder, if you haven't made No-Churn Ice Cream, you just need to! It is so easy... it tastes amazing, it freezes hard, it scoops and there are endless possibilities. </p><p>So many friends are making it here in Omaha. I made Oreo and Fudge last week and then I made Butterfinger/Fudge. One friend made caramel, toffee and Biscoff cookie butter. That same friend tried a chocolate ice cream version with fudge/oreo. Another friend made three this weekend - a new variety of Mint Chocolate. I love seeing all of the varieties. I was just researching with a friend on how to make... Strawberry Cheesecake! It can be done!</p><p>I like lots of texture and goodies in my ice cream. The key for me is a thin layer of ice cream, generous toppings, thin layer of ice cream, generous toppings... and continue to the top of a loaf pan until all of the ice cream is gone. </p><p>I will share the basic recipe and then you can be creative. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDWUYE5dZV1LLMWqWfetX96HgOZxY5ZsydUidUjtJy4310EKbqWVVWdcyOLYHS50W1wqpSVQZob9gOvs6OsI_RcSCB3O88dw-xbRKqwoWPDPHYBl54NXCvxBNJJQg-gWdKX4oUD-W6_YJIz_47B45UIQ_os8M95yea3ze3NVChMb8U-ZvUXYuGD1A/s640/thumbnail_IMG_2435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDWUYE5dZV1LLMWqWfetX96HgOZxY5ZsydUidUjtJy4310EKbqWVVWdcyOLYHS50W1wqpSVQZob9gOvs6OsI_RcSCB3O88dw-xbRKqwoWPDPHYBl54NXCvxBNJJQg-gWdKX4oUD-W6_YJIz_47B45UIQ_os8M95yea3ze3NVChMb8U-ZvUXYuGD1A/w301-h400/thumbnail_IMG_2435.jpg" width="301" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlPa3tPM_lMs41EvfIwxWRkoDXFe4R3M3r4rQrVz1TNAb51Wd9siLz4_Di8ZhOAhR-R_4_Zqrbp-bhhleJNf9WvKmQvge2hfwiqqdA3Qx5ZT98u7E1GKAxFoFqjMom4BE-jzaLMzmqBGl2qXRpmZaKaBq9hKBtO-iTpRkiUjsZ6ZM0GePAnqgo4NU/s640/thumbnail_IMG_2500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlPa3tPM_lMs41EvfIwxWRkoDXFe4R3M3r4rQrVz1TNAb51Wd9siLz4_Di8ZhOAhR-R_4_Zqrbp-bhhleJNf9WvKmQvge2hfwiqqdA3Qx5ZT98u7E1GKAxFoFqjMom4BE-jzaLMzmqBGl2qXRpmZaKaBq9hKBtO-iTpRkiUjsZ6ZM0GePAnqgo4NU/w301-h400/thumbnail_IMG_2500.jpg" width="301" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArLsRPhxhXWN4ECXWAN83knDvpN74IHiVGxZ4DzS6q5AW4saiHiS0C-D7WN6i1u3XpFFw46mAAaWNvcaGqWQZtIlSXIRloQxfNOWUUI04dz5Oe3CECf28pbNCd-XwDhWQ10ofd8W7aZiQh0o8O4y1hbtJUKBXcS7oJqlmV2fN6ndOgeSYkoWA0g3N/s640/thumbnail_IMG_2436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="360" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArLsRPhxhXWN4ECXWAN83knDvpN74IHiVGxZ4DzS6q5AW4saiHiS0C-D7WN6i1u3XpFFw46mAAaWNvcaGqWQZtIlSXIRloQxfNOWUUI04dz5Oe3CECf28pbNCd-XwDhWQ10ofd8W7aZiQh0o8O4y1hbtJUKBXcS7oJqlmV2fN6ndOgeSYkoWA0g3N/w225-h400/thumbnail_IMG_2436.jpg" width="225" /></a></div><div><br /></div>Basic No-Churn Ice Cream Recipe<div><br /></div><div>16 container of heavy whipping cream</div><div>14 oz can condensed milk</div><div>pinch of salt</div><div>1 tsp vanilla, optional</div><div><br /></div><div>Beat whipping cream to form a stiff peak (when you pick the beaters up, you should have a "peak"). Gently fold in the condensed milk and vanilla and add the pinch of salt. That is it. Layer in a loaf pan or basically any dish that can go in the freezer. As I mentioned above, I like lots of texture/goodies in my ice cream so my ice cream layers are thin. I layer until all of ice cream is gone. Top with some of your goodies. The ice cream scoops out like regular ice cream. Enjoy!</div>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-24822544346216242952022-08-02T10:48:00.004-07:002022-08-02T10:48:48.418-07:00Easy Shrimp Ceviche<p>As I have mentioned before, I follow lots of foodies and bloggers on Instagram. I started following the <a href="https://cookprimalgourmet.com/">Primal Gourmet </a>when I did Whole 30. He is an amazing chef and has such wonderful recipes. You should totally follow him. </p><p>I had never made ceviche before - always worried about the shrimp/fish "cooking" in the citric juice. I tried it and we loved it. The Primal Gourmet uses several different citrus fruits. I couldn't find a grapefruit or tangerine at the time so I just did limes and oranges and it was still amazing! You totally need to try this <a href="https://cookprimalgourmet.com/recipes/easy-shrimp-ceviche/">Shrimp Ceviche</a> - what a great, summer, refreshing meal. I also didn't make homemade plantains chips. Trader Joe's has several varieties of Plantain chips - I liked the <a href="https://www.traderjoes.com/home/products/pdp/plantain-crisps-062954">Plantain Crisps</a>! Visit <a href="https://cookprimalgourmet.com/recipes/easy-shrimp-ceviche/">Primal Gourmet </a> for his amazing ceviche details, for the homemade Plantain Chip recipe and so many other amazing recipes!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZRcfa5oyWrPgwnHoOlFjvhhZyK-rzhjCmOwZhEuUuPJg_SrOVSmjUI8ZEOmeTC8O0dDrRuCkeHEq0yxD1_6RREQkoBHpo6_0xf7sxkvPabA7UxyLY-R_kkCDcIqHjFF7HkVC5MgmbhhLYV8psg0MC3mFWo0EJJH-QsTkd4p0BhWENBebT71mL-yH/s640/thumbnail_IMG_2413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZRcfa5oyWrPgwnHoOlFjvhhZyK-rzhjCmOwZhEuUuPJg_SrOVSmjUI8ZEOmeTC8O0dDrRuCkeHEq0yxD1_6RREQkoBHpo6_0xf7sxkvPabA7UxyLY-R_kkCDcIqHjFF7HkVC5MgmbhhLYV8psg0MC3mFWo0EJJH-QsTkd4p0BhWENBebT71mL-yH/w300-h400/thumbnail_IMG_2413.jpg" width="300" /></a></div><br /><p><a href="https://cookprimalgourmet.com/recipes/easy-shrimp-ceviche/">Easy Shrimp Ceviche</a> - adapted from the Primal Gourmet</p><p>1 lb shrimp, peeled, deveined and finely chopped (I used the frozen Argentinian shrimp from Trader Joes, already peeled and deveined)</p><p>zest and juice of 1 tangerine</p><p>zest and juice of 1 medium orange</p><p>zest and juice of 1/2 large grapefruit</p><p>zest of 1 lime</p><p>juice of 3 limes</p><p>2 Roma tomatoes, seeded and finely chopped</p><p>2 jalepenos, seeded and finely chopped</p><p>1/4 cup finely chopped cilantro</p><p>kosher salt and freshly cracked black pepper</p><p>1 avocado, diced</p><p><br /></p><p>In a bowl, combine the chopped shrimp, lime zest/juice, tangerine zest/juice, orange zest/juice, grapefruit zest/juice and season with 1/2 tsp kosher salt and 1/4 tsp pepper. Stir to combine. Cover and let marinate at room temperature for 30 minutes or until the shrimp are firm and opaque. Add the tomatoes, jalapeños and cilantro. Toss to combine. Taste for seasoning and add salt/pepper if desired. Cover and refrigerate 15 minutes or until chilled to desired temperature. When ready to serve, gently stir in the avocado and toss to combine. Serve with plantain chips. Enjoy!</p><p><br /></p><p><a href="https://docs.google.com/document/d/1bAo_ZAPP6n5My9ze0JyvG_r8YwHsjLb8ZR-f2EOvby8/edit?usp=sharing">Printable Version</a></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-19894526097514097692022-06-22T09:28:00.002-07:002022-06-22T09:28:55.395-07:005 ingredient Oreo Cheesecake Cookies<p>LOVE these easy, 5<a href="https://bakerbynature.com/5-ingredient-oreo-cheesecake-cookies-2/"> ingredient Oreo Cheesecake cookies</a> from <a href="https://bakerbynature.com/">Baker By Nature</a>. I follow her on Instagram and I truly think her recipes are some of my very favorite! I mention her on many of the recipes I share. I doubled this recipe just last night. Visit Ashley's page - her picture is way better and she has so many helpful hints for baking!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdRX2BqF0CiP0o9auNiJ3S2s9lwS2UC3do5JZYWqs1N_Ze3hsZ3HEhJXCqfivCBXLJjYRRLZVYEuiZuYLihABJXDlkqRkiQV6v2N1NHCW3m_EtY08K_vfjSAGZU779pPwW2NEKPTC17zEOW0TWZEcI5K3G4J2o4S3X_02H6Oi3fJbTSAcLNvJHibq/s640/thumbnail_IMG_2272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdRX2BqF0CiP0o9auNiJ3S2s9lwS2UC3do5JZYWqs1N_Ze3hsZ3HEhJXCqfivCBXLJjYRRLZVYEuiZuYLihABJXDlkqRkiQV6v2N1NHCW3m_EtY08K_vfjSAGZU779pPwW2NEKPTC17zEOW0TWZEcI5K3G4J2o4S3X_02H6Oi3fJbTSAcLNvJHibq/w301-h400/thumbnail_IMG_2272.jpg" width="301" /></a></div><p><br /></p><p><a href="https://bakerbynature.com/5-ingredient-oreo-cheesecake-cookies-2/">5 ingredient Oreo Cheesecake Cookies</a> - adapted from Baker by Nature</p><p>4 oz cream cheese, softened</p><p>8 Tbsp butter, softened</p><p>3/4 cup sugar</p><p>1 cup flour + 2 Tbsp all purpose flour</p><p>10 Oreo cookies, broken into pieces</p><p><br /></p><p>Using a stand mixer, mix cream cheese and butter until light and fluffy, scraping down the sides as needed. Add the sugar and beat well. On low speed, add flour a little at at time and beat just until mixed in. Take off mixer and fold in the broken Oreos. Cover with plastic wrap and refrigerate 45 minutes or up to two hours. Preheat oven to 350. Using a cookie scoop, scoop a ball and then slightly flatten. It always looks nice to add a few pieces of Oreo to the top before baking. Bake 9 -11 minutes, depending on the size of the cookies... or until edges are slightly brown. Cookies are very soft... so allow cookies to cool on cookie sheet for full 10 minutes. </p><p><br /></p><p><br /></p><p><br /></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-91478158563073285492021-11-10T11:58:00.006-08:002021-11-10T11:58:44.534-08:00Avalanche Bars<p>When my girls were younger, one of their very favorite treats was the Avalanche Caramel Apple from Rocky Mountain Chocolate Co. They LOVE all things Avalanche - We just love all things peanut butter!</p><p>I was on social media the other day and this recipe for <a href="https://cookiesandcups.com/avalanche-anyone/">Avalanche Bars popped up.. from Cookies & Cups. </a>I follow Shelly from <a href="https://cookiesandcups.com/">Cookies & Cups</a> on Instagram. I have now made Avalanche Bars three times - once when middle daughter was visiting from Austin, took some to see oldest daughter in DC and just made them for a preschool teacher lunch. I have a few teachers who eat gluten free so I made them with gluten-free rice krispie type cereal. I LOVE these bars!!</p><p>I googled "Avalanche Bars" and all of the recipes are pretty much the same. We really like peanut butter so I added a little more peanut butter and more Rice Krispies. They turned out great. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-rVzikPHAdRlVDUC-kbUWvid-jOZSxX4cUPe9POc4sJyKiKUMWFshwgbyZScJy8yvQSJeRxfTzdeSkJK_SbZrRTmM7D-ObnIHwf2FlPPUClGSWvuxTdrF9hrANrhWA4aTYNz6VIhZlE/s4032/IMG_1245.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-rVzikPHAdRlVDUC-kbUWvid-jOZSxX4cUPe9POc4sJyKiKUMWFshwgbyZScJy8yvQSJeRxfTzdeSkJK_SbZrRTmM7D-ObnIHwf2FlPPUClGSWvuxTdrF9hrANrhWA4aTYNz6VIhZlE/w300-h400/IMG_1245.HEIC" width="300" /></a></div><br /><p></p><p><u>Avalanche Bars</u> - adapted from <a href="https://cookiesandcups.com/avalanche-anyone/">Cookies & Cups</a></p><p>12 oz bag white chocolate chips</p><p>1/4 cup creamy peanut butter (I used 1/2 cup)</p><p>3 cups Rice Krispies (I used 3 1/2 to 4 cups)</p><p>1 1/2 cups mini marshmallows</p><p>1/4 cup mini chocolate chips + 2 Tbsp for garnish</p><p>lightly grease a 9 x 9 pan (I lined mine with foil)</p><p>In microwave bowl, pour in white chips and heat on 50% power for one minute. Stir and continue in 30 second increments until chips are melted. Add peanut butter to melted chips and stir to combine. Gently add the krispies. Gently toss to coat. Allow mixture to cool for 15 to 20 minutes, stirring every five minutes to help cool. Add in the marshmallows and 1/4 cup mini chocolate chips. Gently stir to combine. Pour mixture into a prepared 9 x9 pan, pressing lightly with the back of the spoon. Sprinkle the remaining chocolate chips on top. When the bars are completely cooled, cut into squares and enjoy. Store in an airtight container. </p><p><a href="https://docs.google.com/document/d/1kZTcKMPNwhQkAngKC2DEcT2PODyfCgd90nYPU08SEzw/edit?usp=sharing">Printable Version</a></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-67698675496654542272021-09-24T09:59:00.001-07:002021-09-24T09:59:07.783-07:00Mini Garlic Parmesan Monkey Bread<p> I love flavorful food and this was amazing. I have made <a href="http://www.ugogrrl.com/2011/06/garlic-parmesan-monkey-bread.html">Garlic Parmesan Monkey Bread</a> before in a bundt pan... and in a square pan. On occasion, the monkey bread didn't get done in the middle. When I saw this recipe of pretty much the same thing... but in muffin tin.. I knew I had to try it. </p><p>This recipe for <a href="https://damndelicious.net/2014/11/08/mini-garlic-monkey-bread/">Mini Garlic Parmesan Monkey Bread</a> is easy and quick. I did it right before dinner and popped them in the oven. They cook quickly too. I had everything on hand - just had to buy a 16 oz can of biscuits. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydId0BPjmrJNp2Turjmy2BTfxs83zpcdGtgrQP4TOU_NpueYQ_QzLlxsPY2rgcrbdlihbBGI3FL4mhTazEkyujgWhVbyeKFHhO950ZxousI9QbJ54V7-f2U63uivcu-c-NsYa5pCos9s/s4032/IMG_6928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydId0BPjmrJNp2Turjmy2BTfxs83zpcdGtgrQP4TOU_NpueYQ_QzLlxsPY2rgcrbdlihbBGI3FL4mhTazEkyujgWhVbyeKFHhO950ZxousI9QbJ54V7-f2U63uivcu-c-NsYa5pCos9s/w276-h339/IMG_6928.JPG" width="276" /></a></div><br /><p> Not a great pic - but you get the idea! We were in a hurry to eat!</p><p><br /></p><p>Mini Garlic Parmesan Monkey Bread (adapted from <a href="https://damndelicious.net/">Damn Delicious</a>)</p><p>1 - 16 can refrigerated buttermilk biscuits (I used Grands)</p><p>4 Tbsp butter, melted</p><p>2 Tbsp parmesan, freshly grated</p><p>4 cloves garlic, minced </p><p>1/2 tsp dried basil</p><p>1/2 tsp dried oregano</p><p>1/2 tsp dried parsley</p><p>pinch of salt</p><p>Preheat oven to 400. Using kitchen shears, cut biscuits into eighths. Spray a 12 cup muffin tin with cooking spray. Melt butter in microwave. Add rest of ingredients and stir together...reserving two tablespoons of mixture. Add biscuit pieces to big bowl of butter mixture and toss to coat. Add 5 or 6 biscuit pieces into each muffin cup, gently pressing down. Bake 10 minutes or until golden brown. Brush with reserved butter mixture and serve warm. </p><p><a href="https://docs.google.com/document/d/1b0EVg2LuMaeqeaR8GquwFlnyqoUIvn7NXHjusQgrIcg/edit?usp=sharing"> Printable Version</a></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-23485914475512135212021-06-25T10:43:00.003-07:002021-06-26T17:40:56.820-07:00Another Yummy No-Churn Ice Cream - AH-mazing!!<p> Oh My Stars - if you haven't made "no-churn" ice cream, you are missing out! It is easy and quick and creative and fabulous and you can make it ahead of time and store in a loaf pan in the freezer. This is my fourth time to make it - I did a <a href="http://www.ugogrrl.com/2019/07/no-churn-blackberry-crumble-ice-cream.html">Blackberry Crumble</a>, a <a href="http://www.ugogrrl.com/2019/07/more-no-churn-ice-creampeanut-butter.html">Peanut Butter/Chocolate and Butterfinger </a>and a <a href="http://www.ugogrrl.com/2019/07/3rd-flavor-of-no-churn-ice-cream.html">Coconut Fudge</a>. This one was Sea Salt Caramel with toffee and peanuts. I am all about the texture in ice cream. This one was FABULOUS!! Try it soon - be creative and make up your own. </p><p>I used a loaf pan for the first three times. The girls gave me this fun <a href="https://www.williams-sonoma.com/products/tovolo-ice-cream-storage-tub/?pkey=cice%20cream%20container">ice cream storage container</a> from William's Sonoma. I have the 1 1/2 qt with the white lid. This recipe fit perfectly. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxplUqhbjNwLd1DB4RUfJZ0glh1zRxgiinzJUsGt3F_daFDC4kgYxRRwi1zFGgeTCNeRyJQGJlyZnD0MlrwqFa-9UmmJTeVphaWHkY1872Ob_INJoAyeJ8UZbp_eYCe6rrOqX7OksIFmA/s640/thumbnail_IMG_3951.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="360" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxplUqhbjNwLd1DB4RUfJZ0glh1zRxgiinzJUsGt3F_daFDC4kgYxRRwi1zFGgeTCNeRyJQGJlyZnD0MlrwqFa-9UmmJTeVphaWHkY1872Ob_INJoAyeJ8UZbp_eYCe6rrOqX7OksIFmA/w225-h400/thumbnail_IMG_3951.jpg" width="225" /></a></div><br /><p>The base of this ice cream is the same for most recipes. </p><p><u>No-Churn Ice Cream</u></p><p>2 cups heavy whipping cream</p><p>1 can condensed milk</p><p>1 tsp vanilla</p><p>pinch salt</p><p>Using a mixer, mix the whipping cream at high speed until a stiff peak is formed. Gently fold in the condensed milk, vanilla and salt. </p><p>Layer 1/3 of ice cream mixture into a loaf pan. Top with toppings and repeat twice. Store in freezer overnight. Scoop and serve! </p><p><u>Toppings for this ice cream</u></p><p>1 jar of Trader's Joe's Salted Caramel Sauce</p><p>chopped cocktail peanuts</p><p>chopped Heath toffee pieces </p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-82479695736056473382021-06-14T13:48:00.003-07:002021-06-14T13:48:25.953-07:00Salty Toffee Churro Snack Bites<p> You know me - just always looking for that yummy little bite of something. I think Snack Mix recipes are awesome to have around for a gathering. </p><p>We had VBX at church last week. I saw this yummy S<a href="https://cookiesandcups.com/salty-churro-toffee-snack-mix/">alty Toffee Churro Snack Mix</a> made with oyster crackers and I couldn't resist. These are way yummy.. but like someone said.. coat anything with butter and cinnamon and sugar and you have a win. You HAVE to make this soon! Visit <a href="https://cookiesandcups.com/">Cookies & Cups</a> for more yummy recipes!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhLbADK95suaotT03LTn-9shS8rDCTDzQajuVxcRZtm4cQLIA3lbqk7en6tzrtJbvF8HSIU6CVlOnh8U7XpRSsgbhkWWerVG0-FlGmmLwSVmqI1hIgU9th5GkY6PgmEvsofWs6l6eDm0/s640/thumbnail_IMG_3898.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhLbADK95suaotT03LTn-9shS8rDCTDzQajuVxcRZtm4cQLIA3lbqk7en6tzrtJbvF8HSIU6CVlOnh8U7XpRSsgbhkWWerVG0-FlGmmLwSVmqI1hIgU9th5GkY6PgmEvsofWs6l6eDm0/w300-h400/thumbnail_IMG_3898.jpg" width="300" /></a></div><br /><p><u>Salty Toffee Churro Snack Mix</u> (adapted from Cookies & Cups)</p><p>5 cups oyster crackers</p><p>1 cup butter</p><p>1 cup light brown sugar</p><p>1 1/2 tsp cinnamon</p><p>1 tsp vanilla</p><p><br /></p><p>Topping:</p><p>2 Tbsp granulated white sugar</p><p>1 tsp cinnamon</p><p>1 tsp kosher salt</p><p><br /></p><p>Line a large baking sheet with foil or parchment paper. Preheat the oven to 350. Pour the oyster crackers into a large bowl. In a medium saucepan, combine the butter and brown sugar. Bring this mixture to a boil and boil for 2 minutes. Remove from heat and stir in cinnamon and vanilla. Pour this over the oyster crackers and gently toss to coat. (you can also put oyster crackers on the foil and pour mixture on and gently toss to coat... avoid dirtying a bowl) Bake for 10 minutes or until bubbly. While baking, mix the topping in a small bowl. </p><p>After the ten minutes and you remove the oyster crackers from the oven, give them a gently toss to get all of the "goo" on the crackers. Using a teaspoon, gently sprinkle the topping all over the coated oyster crackers. I used a spatula and separated the pieces as I sprinkled.. to avoid them sticking together. Allow to cool and serve. SO YUMMY!</p><p><a href="https://docs.google.com/document/d/1o0wgCtixCK0RzKdv_4mcjAbhGGpR8MWhn4A5g6SlM6g/edit?usp=sharing">Printable Version</a></p><p><br /></p><p><br /></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-74281466886624531102021-06-08T13:32:00.003-07:002021-06-08T13:32:24.082-07:00Grilled Corn and Feta Salad<p>Love this easy summer salad from <a href="https://www.eunamaes.com/">Euna Mae's.</a> I follow Euna Mae's on Instagram - Amy is a pastor's wife from Arkansas and her recipes and cookbook are fabulous. </p><p>Made this easy, summer salad for a friend gathering last week. I made it as is... and I doubled it. Enjoy!! </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTdattjONQokatoAphI0xHoaAuoNV1PryyMUkMuyVcO_DjNg7YtBCVroe9km5U2l89XihDfCr0eS86D9KjskYuuFcpRBllV5PcmkjuKe3vjGt7-7rY7zhSitGKMg7N7bFUFgBvCsP_wo/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="480" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTdattjONQokatoAphI0xHoaAuoNV1PryyMUkMuyVcO_DjNg7YtBCVroe9km5U2l89XihDfCr0eS86D9KjskYuuFcpRBllV5PcmkjuKe3vjGt7-7rY7zhSitGKMg7N7bFUFgBvCsP_wo/w250-h333/thumbnail_IMG_3863.jpg" width="250" /></a></div> *Check out Amy's picture at Euna Mae's. I found this recipe on Facebook <p></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">GRILLED CORN AND FETA SALAD</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">4-5 ears corn, shucked</div><div dir="auto" style="font-family: inherit;">½ stick butter</div><div dir="auto" style="font-family: inherit;">¼ cup sugar</div><div dir="auto" style="font-family: inherit;">1 cup grape or cherry tomatoes, halved</div><div dir="auto" style="font-family: inherit;">1 shallot, chopped</div><div dir="auto" style="font-family: inherit;">3 basil leaves, rolled and thinly sliced in a chiffonade</div><div dir="auto" style="font-family: inherit;">¼ cup crumbled feta</div><div dir="auto" style="font-family: inherit;">3 Tablespoons rice vinegar</div><div dir="auto" style="font-family: inherit;">½ cup oil</div><div dir="auto" style="font-family: inherit;">1-2 teaspoons sugar or honey</div><div dir="auto" style="font-family: inherit;">Pinch of salt</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Bring a stock pot to a boil. Stir in butter and sugar. Add corn and boil for 5 minutes. Remove corn to a tray and allow to air dry. Grill corn on a preheated grill pan, cast iron skillet, or on an outdoor grill until it gets a few good, dark char marks. Remove to a tray and let cool enough to handle When corn has cooled, carefully run a knife down the cob to remove the kernels.</div><div dir="auto" style="font-family: inherit;">In a medium bowl, combine the kernels, halved tomatoes, basil, shallot, and feta. In a small bowl, whisk together the vinegar, oil, sugar or honey, and salt. Taste and adjust. Stir into the corn mixture. Taste for seasoning and serve! </div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">From the Love Welcome Serve cookbook. <span style="font-family: inherit;"><a class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl py34i1dx gpro0wi8" href="https://www.eunamaes.com/" rel="nofollow noopener" role="link" style="border: 0px; box-sizing: border-box; color: var(--blue-link); cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration: none; touch-action: manipulation;" tabindex="0" target="_blank">www.shopeunamaes.com</a></span></div></div>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-85139391354945182952021-05-10T12:18:00.002-07:002021-05-10T12:18:56.721-07:00Blackberry Prosciutto and Sage Grilled Cheese<p>Every Sunday after church, we go to lunch with Sunday School friends. Yes, I still call it Sunday school even though we have switched to "Life Groups" or "Community Groups" or "Small Groups". I still refer to it as Sunday school. </p><p>Shelly is a dear friend in class and she is also a dietician at our local HyVee grocery store. I like to talk food and she was telling me about this yummy grilled sandwich that was recently featured in the <a href="https://www.hy-vee.com/corporate/our-company/seasons-magazine/">HyVee Seasons Magazine.</a>.. <a href="https://www.hy-vee.com/recipes-ideas/recipes/blackberry-prosciutto-and-sage-grilled-cheese">Blackberry, Prosciutto and Sage Grilled Cheese</a>. She and her hubby made it and loved it. Chris and I both love yummy, different grilled sandwiches. This sounded WAY different so we had to try it. It was delicious. The combination of all of the yummy flavors was just right. </p><p>We had a George Foreman grill early in marriage and never used it. Then, we started making different grilled sandwiches for the girls and just about wore it out. When we moved downtown, I got rid of it. So, the natural thing to do yesterday after church was to go by <a href="https://www.bedbathandbeyond.com/?enginename=google&mcid=PS_google_brand_brand_&product_id&adtype&product_channel&adpos&creative=502559067762&device=c&matchtype=e&network=g&gclsrc=aw.ds&&gclid=Cj0KCQjws-OEBhCkARIsAPhOkIYl0ujS0wkKM-6aBP3BpRpTgo224cwBwpAbirfInpUvUHEmkxkTRBQaAqWyEALw_wcB">Bed, Bath and Beyond </a>and use a 20% off coupon to get a new <a href="https://www.bedbathandbeyond.com/store/product/george-foreman-9-serving-electric-grill/5526810?keyword=george%20Foreman%20grill">George Foreman Grill</a>. I think we will use it a lot. When you have a grilled sandwich with lots of "goodies" inside, they are hard to flip. The GF grill is perfect for this. </p><p>I made it exactly as it. Normally, I make a few changes but wanted to try this just as suggested. Give it a try! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgtKngbYm8VpU_-mNbjpiH0l8XI97paTl7QpwitF_O_ZfuRsm1AtZco_WqUG1AXfV0p0fyC0YqDMipr7fSv4gr1x0RegugThk8dTt2bIao12M1_SVox4gWzeWmEShzxeowu9GxebauQg/s640/thumbnail_IMG_3415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgtKngbYm8VpU_-mNbjpiH0l8XI97paTl7QpwitF_O_ZfuRsm1AtZco_WqUG1AXfV0p0fyC0YqDMipr7fSv4gr1x0RegugThk8dTt2bIao12M1_SVox4gWzeWmEShzxeowu9GxebauQg/s320/thumbnail_IMG_3415.jpg" /></a></div><div><br /></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAx97wfhD9O9Y0bLNQpSpHvUOXg_779tdO4FOAKRxqk9Lw17IrQByyfqLff7WjWWIULQOYt7cCDidQ_iWyku6bkt0AH8lZ_JjTbvfPX0G0NIRiOcldzsc03q-AoM8Gn8BqlrkMlPU1GY/s640/thumbnail_IMG_3416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAx97wfhD9O9Y0bLNQpSpHvUOXg_779tdO4FOAKRxqk9Lw17IrQByyfqLff7WjWWIULQOYt7cCDidQ_iWyku6bkt0AH8lZ_JjTbvfPX0G0NIRiOcldzsc03q-AoM8Gn8BqlrkMlPU1GY/s320/thumbnail_IMG_3416.jpg" /></a></div><br />Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-72018890328139030332021-05-05T08:35:00.001-07:002021-05-05T08:35:55.855-07:00Summer Tomato and Onion Salad<p> Happy May! I think May is as busy as December. What a busy month. I am still enjoying being a preschool director and we have about two weeks left of preschool. </p><p>I am always looking for a quick and easy side dish. I think this Tomato and Onion Salad is going to be my "go-to" this summer. I like just keeping it my fridge - for lunch or dinner. I meant to include basil.... I LOVE basil. I actually had basil and forgot to put it in. I thought the salad was great without the basil. I will probably put basil nest time and you could even add fresh mozzarella balls. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMEz1aq_uni-jQYg7NeegAM0HPnB6961sAwyVPT1qgjqSCz5-fySoR1bZ6UX5BTcovbtgPxfKfvSDpsh-FbyV2PT7vR5MAU7ajMMaTPPdvDu2AOMJo-xT2RsX_RnM21pRdL8JAVB6JK8/s640/thumbnail_IMG_2792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMEz1aq_uni-jQYg7NeegAM0HPnB6961sAwyVPT1qgjqSCz5-fySoR1bZ6UX5BTcovbtgPxfKfvSDpsh-FbyV2PT7vR5MAU7ajMMaTPPdvDu2AOMJo-xT2RsX_RnM21pRdL8JAVB6JK8/s320/thumbnail_IMG_2792.jpg" /></a></div> Sorry - not a great pic... and I forgot the basil. Still so yummy!<br /><p><br /></p><p><b><u>Tomato and Onion Salad</u></b></p><p>1/4 cup olive oil</p><p>1/2 cup red wine vinegar</p><p>1/2 tsp honey</p><p>1 tsp fresh garlic</p><p>1/4 tsp kosher salt</p><p>1/4 tsp cracked black pepper</p><p>1 pint grape or cherry tomatoes, halved</p><p>1/2 cup thinly sliced red onion</p><p>1/4 cup loosely packed chopped fresh basil </p><p><br /></p><p>In a medium bowl, stir together the first six ingredients. Add the tomato halves and the red onion pieces and gently toss to coat. Top with basil and gently toss again. Enjoy!</p><p>Store in fridge. </p><p>**I like to take it out of the fridge a little before eating to toss and get the olive oil more incorporated. </p><p><br /></p><p><a href="https://docs.google.com/document/d/1FEXku9qujhRJTwH3TWKbZ484aADPFIVUUcM5I8oQj4Y/edit?usp=sharing">Printable Version</a></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-18652327926088170692021-03-10T08:35:00.003-08:002021-03-10T08:35:16.636-08:00Bang Bang Shrimp - Whole 30 and Keto<p> Hi friends - I am still cooking - mainly Whole 30 and clean Keto dinners. I recently made this <a href="https://healthylittlepeach.com/whole-30-bang-bang-shrimp/">Bang Bang Shrimp from Ashley at Healthy Little Peach</a>. I love Ashley's recipes. I follow her on Instagram - love her southern charm and her sweet family. </p><p>I didn't make any changes to Ashley's recipe. I did use already cooked shrimp so I just put them in a bit to warm. It turned out great. You just don't want to heat them too long or they will get chewy. I served my husbands over regular pasta. I served mine over the hearts of palm pasta. I know they have it at Trader Joe's. I ordered mine from <a href="https://www.amazon.com/gp/product/B07V3HFV88/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1">Amazon</a>. I think it is an awesome low carb substitute for pasta. Ashley serves it over cauliflower rice. <a href="https://aax-us-east.amazon-adsystem.com/x/c/QtBvN6OFdcz2n1Kf2n01Xh8AAAF4HPw9nQEAAAH2AWYAnrM/https://www.amazon.com/gp/aw/d/B084TBZL4C/?_encoding=UTF8&pd_rd_plhdr=t&aaxitk=UwKckc9bZbTTgfTH7UM7ww&hsa_cr_id=6717910040101&ref_=sbx_be_s_sparkle_mcd_asin_1_title&pd_rd_w=slJJ2&pf_rd_p=9c8c2cb0-5e2b-4d3c-ab9c-9390e77a1435&pd_rd_wg=GQaCC&pf_rd_r=GX5FK7NM29972D1EYMFE&pd_rd_r=1ab2c349-3a7d-4a02-8acb-f8f848ff246d">Palmini</a> is a popular brand that is on Amazon too... and in local stores. </p><p>This is totally yummy! You need to give it a try!! My husband thought this recipe was a keeper. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLQQ19chM4JflJm7PXnmPNoTtB_cs5avdLaGnWAOsL02PQwLS6Hfzur5G5rtnYXoY-3_lGGtHXsdZs3oBfKi-jQhii545AjL2oXMZkQF7_GYbsZ4KqsKcbiQII2PxLOTcZ0xU333XfFU/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLQQ19chM4JflJm7PXnmPNoTtB_cs5avdLaGnWAOsL02PQwLS6Hfzur5G5rtnYXoY-3_lGGtHXsdZs3oBfKi-jQhii545AjL2oXMZkQF7_GYbsZ4KqsKcbiQII2PxLOTcZ0xU333XfFU/w300-h400/CC9D3933-3920-4B0F-8CC1-6D1D987605F2.JPG" width="300" /></a></div><br /><br /><p></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-20718268681287074782021-01-21T12:29:00.000-08:002021-01-21T12:29:30.379-08:00Buffalo Chicken Patties with Spicy Ranch<p> Hello all, I am still cooking. I am trying some new Clean Keto recipes and so far so good. I love <a href="https://healthylittlepeach.com/">Healthy Little Peach </a>and <a href="https://www.tasteslovely.com/">Tastes Lovely</a>. I follow them on Instagram. Both ladies are constantly sharing amazing recipes and ideas. </p><p>Recently, I made two recipes from <a href="https://healthylittlepeach.com/">Healthy Little Peach</a>. I made her <a href="https://healthylittlepeach.com/whole30-tuscan-sausage-soup-keto-paleo/">Tuscan Sausage Soup </a>(keto and paleo) which was absolutely amazing. I didn't get a good picture but we both loved it. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfHtGYocOEpwwvnW4Uoj0oQ6Qa2NZuQKhYGg5xtOHtKi-hHENNaKu9PUqvEvmk4bYD_TVDtL6DL-ZpIGOHP7GteYWOuVwgAOgxjIdht-l_00VkWczIbZzkeSUelcXTCh0_p94zNMsxZk/s4032/IMG_7799.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfHtGYocOEpwwvnW4Uoj0oQ6Qa2NZuQKhYGg5xtOHtKi-hHENNaKu9PUqvEvmk4bYD_TVDtL6DL-ZpIGOHP7GteYWOuVwgAOgxjIdht-l_00VkWczIbZzkeSUelcXTCh0_p94zNMsxZk/s320/IMG_7799.HEIC" /></a></div><p></p><p>Then, I made <a href="https://healthylittlepeach.com/buffalo-chicken-patties-with-southwest-ranch/">Buffalo Chicken Patties</a> (keto and Whole 30) from Healthy Little Peach... and her spicy ranch and they were fabulous. We both loved them. In my older age, I don't like spicy food as much but these weren't too spicy. I thought they were great! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikG-JArJQzBpPRNMzvS3AbK7pvXC0YeKbaDUDHYszRHZg5ZoIp3RatU0DVVtbuDIRE3n8w6mg7dNBobLyEJc5InuPW8jrMCMidNnD27xPvjnf0TthNuZGOWKnfFCNc_IDgo2x9xumeuNY/s1280/thumbnail_IMG_7873.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikG-JArJQzBpPRNMzvS3AbK7pvXC0YeKbaDUDHYszRHZg5ZoIp3RatU0DVVtbuDIRE3n8w6mg7dNBobLyEJc5InuPW8jrMCMidNnD27xPvjnf0TthNuZGOWKnfFCNc_IDgo2x9xumeuNY/w262-h285/thumbnail_IMG_7873.jpg" width="262" /></a></div><p>Please visit <a href="https://healthylittlepeach.com/">Healthy Little Peach</a> and make both of these recipes. I pretty much stuck to the recipes. You definitely have some choices whether you want to use cream cheese or Kite Hill non-dairy cream cheese... or make your own mayo to make the spicy ranch. I was trying to stay dairy-free on these two recipes so I stuck to the recipe. I did buy Sir Kensington's avocado mayo to make the spicy ranch. </p><br /><p><br /></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-56976729152622164322020-11-05T12:33:00.000-08:002020-11-05T12:33:57.301-08:00<p> After 22 years in the same house in Omaha, Chris and I moved to downtown Omaha. It has been a whirlwind few months of cleaning out, getting rid of and just getting settled in our new place. We are in a loft with a rooftop balcony so really fun and different. We are figuring out our new normal. </p><p>Our good friends, Kathy and John, live in the same area. They have a garden and shared some of their green tomatoes with me. I have eaten Fried Green Tomatoes before but never made them. I decided to give it a shot... and they were amazing. Funny story - I have gas appliances in the new place and I have always had electric. I have set the smoke alarm off a few times. This time, the smoke alarm went off and then another other crazy loud alarm. I had both doors open and didn't have any smoke that I saw... but needless to say, the alarms were going off. We aren't hooked up to a security system.... we didn't think.... but the firemen showed up. Welcome to the Neighborhood - we are figuring out the city life!</p><p>These <a href="https://thehungrybluebird.com/easy-fried-green-tomatoes/">Fried Green Tomatoes</a> from <a href="https://thehungrybluebird.com">The Hungry Bluebird</a> were fabulous - tangy and perfect. One of the keys is having very firm green tomatoes. I bought an awesome <a href="https://www.amazon.com/Louisiana-Fish-Fry-Remoulade-10-50-Ounce/dp/B0084D78VE/ref=asc_df_B0084D78VE/?tag=hyprod-20&linkCode=df0&hvadid=312176979031&hvpos=&hvnetw=g&hvrand=13096479938187366861&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9024587&hvtargid=pla-570660683508&psc=1&tag=&ref=&adgrpid=63792114442&hvpone=&hvptwo=&hvadid=312176979031&hvpos=&hvnetw=g&hvrand=13096479938187366861&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9024587&hvtargid=pla-570660683508">Louisiana Remoulade Sauce</a> and I can only find it at our local HyVee. It was voting day and my hubby's birthday so I went for the purchased sauce and I thought it was a great addition. Chris thought the tomatoes were so good... they didn't need a sauce.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaO1wbCUa58Tu4nIGHo7t3T-smEdyRM31fnutgXyf1o5aswekCU_IUIAlSJkyurjJhyphenhyphenf_MEKWFf3WckhvORjb0ygUD0psf_Mbn1vlQi4qZNeYWETirJWprWjbeV_ONfnOQCZzb4SdT3GU/s2208/IMG_4335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2208" data-original-width="1242" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaO1wbCUa58Tu4nIGHo7t3T-smEdyRM31fnutgXyf1o5aswekCU_IUIAlSJkyurjJhyphenhyphenf_MEKWFf3WckhvORjb0ygUD0psf_Mbn1vlQi4qZNeYWETirJWprWjbeV_ONfnOQCZzb4SdT3GU/w225-h400/IMG_4335.JPG" width="225" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ea14elIaKMJ_c-57kqrXu0VyFAVxMwjXuAcGi-m-CDC7Jk4iTIviCVH_KWUwP2bJMg7wELTDlRy641HLqQEJceeSFpZsQOSzBejdv5NPT7BoN-jUtiHCIpwxHwMl5SvVzWW8-o4TZB8/s2208/IMG_4336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2208" data-original-width="1242" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ea14elIaKMJ_c-57kqrXu0VyFAVxMwjXuAcGi-m-CDC7Jk4iTIviCVH_KWUwP2bJMg7wELTDlRy641HLqQEJceeSFpZsQOSzBejdv5NPT7BoN-jUtiHCIpwxHwMl5SvVzWW8-o4TZB8/w225-h400/IMG_4336.JPG" width="225" /></a></div><br /><p><b><u>Southern Fried Green Tomatoes (adapted from <a href="https://thehungrybluebird.com">The Hungry Bluebird</a>)</u></b></p><p>4 or more firm green tomatoes, ends removed and sliced 1/4 inch thick</p><p>1 cup cornmeal </p><p>1 cup all purpose flour</p><p>1 tsp garlic powder</p><p>1/2 tsp onion powder</p><p>1/2 tsp smoked paprika</p><p>1/4 tsp cayenne papper</p><div style="text-align: left;">1 1/2 cups buttermilk</div><p>a few shakes of hot sauce</p><p>1/2 - 1 cup vegetable oil (I used avocado oil)</p><p>1 - 2 Tbsp butter (or bacon drippings - I used butter)</p><p>kosher salt</p><p>lemon wedges, hot sauce and/or remoulade sauce for serving</p><p>If making remoulade sauce, whisk it together and place in fridge for an hour or so while making the tomatoes. Refer to <a href="https://thehungrybluebird.com/easy-fried-green-tomatoes/">The Hungry Bluebird for her home-made Remoulade Sauce</a>. I was in a time crunch and bought <a href="https://www.amazon.com/Louisiana-Fish-Fry-Remoulade-10-50-Ounce/dp/B0084D78VE/ref=asc_df_B0084D78VE/?tag=hyprod-20&linkCode=df0&hvadid=312176979031&hvpos=&hvnetw=g&hvrand=13096479938187366861&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9024587&hvtargid=pla-570660683508&psc=1&tag=&ref=&adgrpid=63792114442&hvpone=&hvptwo=&hvadid=312176979031&hvpos=&hvnetw=g&hvrand=13096479938187366861&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9024587&hvtargid=pla-570660683508">Louisiana Fish Fry Remoulade Sauce</a> and it was way yummy!</p><p>Preheat oven to 200. In a wide bowl or pie plate, combine flour, cornmeal and seasoning. In another small bowl, combine buttermilk with a few shakes of hot sauce and a little salt and pepper. Dip green tomato slice in buttermilk mixture, shake off excess, then dredge in cornmeal/flour mixture until well-coated. Repeat and put slices on plate. Heat oil/butter in a large cast iron pan - about 1/2 inch high. Butter helps with the browning. When hot, but not smoking, add tomato slices to skillet ... working in batches and fry until golden - about 3 to 4 minutes per side. Transfer fried slices to paper towel lined plate and sprinkle with sea salt while hot. Transfer slices to a pan with a rack and keep warm in oven while continuing to fry remains slices. Serve hot green tomatoes with lemon wedges, Louisiana hot sauce and/or remoulade sauce. Enjoy. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-80121719549732088462020-09-28T09:52:00.000-07:002020-09-28T09:52:28.476-07:00Snickerdoodles - Two Peas & Their Pod<p>I love any good cookie recipe. I have never made a Snickerdoodle cookie I love. I am usually making chocolate chip cookies of some sort. Recently, I will flipping through Instagram and saw a friend from church posted a pic of these yummy <a href="https://www.twopeasandtheirpod.com/snickerdoodle-cookies/">Snickerdoodles </a>from Two Peas & Their Pod. I follow Two Peas on Instagram too. These cookies are buttery and fabulous. I love the texture. I did make the cookie dough balls and roll in cinnamon/sugar and then I put the balls in the refrigerated while the current batch was cooking. I was worried about the dough balls being too soft and the cookies spreading out. They are amazing! </p><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYyag4jS7eZP2ESKyLGDKOrT8mJm9fOfMdPb558tVAbjrL2Sx21diP57f1tDh6StbPMDUGvMO4LVwPigmIxyiDHK44KSbdc9nB1rlAAwMcs1UtLPJe4QwkP20DL0wVHNMbF3G9V79JnQ/s640/IMG_1600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYyag4jS7eZP2ESKyLGDKOrT8mJm9fOfMdPb558tVAbjrL2Sx21diP57f1tDh6StbPMDUGvMO4LVwPigmIxyiDHK44KSbdc9nB1rlAAwMcs1UtLPJe4QwkP20DL0wVHNMbF3G9V79JnQ/s640/IMG_1600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYc1qEHmY8rAgpqSrTEjkBlQib26OhyphenhyphenNa_lkz3dWU3WEC6DRqM0E3FG5zrR5MFKqxshO4owHaZQWhVhGALj9XJ39VF5_BPUsiwlbrIx4KWeHy6NMspXjia2smOLgDVlTeVwwEtNhWF640/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="320" data-original-width="240" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYc1qEHmY8rAgpqSrTEjkBlQib26OhyphenhyphenNa_lkz3dWU3WEC6DRqM0E3FG5zrR5MFKqxshO4owHaZQWhVhGALj9XJ39VF5_BPUsiwlbrIx4KWeHy6NMspXjia2smOLgDVlTeVwwEtNhWF640/w240-h320/image.png" width="240" /></a></div><br /></div></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYyag4jS7eZP2ESKyLGDKOrT8mJm9fOfMdPb558tVAbjrL2Sx21diP57f1tDh6StbPMDUGvMO4LVwPigmIxyiDHK44KSbdc9nB1rlAAwMcs1UtLPJe4QwkP20DL0wVHNMbF3G9V79JnQ/s640/IMG_1600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><div class="separator" style="clear: both; text-align: center;"></div></a></div><div><br /></div>Snickerdoodles - adapted from Two Peas & Their Pod<div><br /></div><div>3 cups all-purpose flour</div><div>2 tsp cream of tartar</div><div>1 tsp baking soda</div><div>1/4 tsp salt</div><div><div>1 cup (2 sticks) unsalted butter ( I used salted)</div><div>1 1/2 cups granulated sugar</div><div>2 large eggs</div><div>1 1/2 tsp vanilla extract</div></div><div><br /></div><div>Cinnamon/Sugar Topping:</div><div><br /></div><div>3 Tbsp. granulated sugar</div><div>3 tsp. ground cinnamon</div><div><br /></div><div>Preheat the oven to 350. Line a baking sheet with a Silpat baking mat or parchment paper. In a medium bowl, whisk together flour, cream of tartar , baking soda and salt. Set aside. Using a hand mixer or a stand mixer, beat the butter and sugar for about 2 minutes or until light and fluffy. Scrape down the sides with a spatula. Add the eggs and vanilla and beat until combined. Add in dry ingredients and mix on low or with a spatula until flour mixture is combined. Don't over mix. </div><div><br /></div><div>In a small bowl, mix the granulated sugar and cinnamon. Roll all of the cookies into cinnamon/sugar mixture making sure each ball is generously coated. (If dough balls seem to soft, place in fridge while other cookies are baking) Place the dough balls on the prepared baking sheet, about 2 inches apart. Bake 8 - 10 minutes or until cookies are set around the edges and still soft in the center. The cookies will set up after they cool. Allow cookies to cool on baking sheet for 3 - 4 minutes. Transfer to a wire rack for cooling. Store in an airtight container. </div><div><br /></div><div><a href="https://docs.google.com/document/d/17KSEQ2KMXyf-HIJNt6fhRwM6dvI6hXeyG9t1tabumV0/edit?usp=sharing">Printable Version</a></div><div><br /><p><br /></p></div>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-52028944865138609352020-09-10T13:38:00.010-07:002020-09-10T13:41:29.581-07:00Green Enchilada Chicken Soup - Slow Cooker<p> I am still here! I have been MIA but wanted to share an easy, quick, low-carb soup with you.... Green <a href="https://seekinggoodeats.com/green-enchiladas-chicken-soup-keto-slow-cooker-mexican-soup/">Enchilada Chicken Soup from Seeking Good Eats</a> Two of my girls are home this week and it is cold and rainy in Nebraska. My friend Susan shared this recipe with me. We loved it. We put tortilla chips in the bottom of the bowl and we all topped with green onion, cilantro and avocado. Next time, I would love to top with some Cotija cheese. YUM! Thank you <a href="https://seekinggoodeats.com/">Seeking Good Eats</a>! We will be making this again!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cBIYQp4HLxe4acEwv94MpzqZVApLk8Y7h0ML1KHseAlKpoyY6xhIjx-7Om6cezfsxKDFfhzNE6_kshyphenhyphenmnM7dbV92kGT4RiwS1JnU1ibtPdXo1kdF_nMDfYuXYBmCzeBbrPfmuRzBKeU/s4032/IMG_0649.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cBIYQp4HLxe4acEwv94MpzqZVApLk8Y7h0ML1KHseAlKpoyY6xhIjx-7Om6cezfsxKDFfhzNE6_kshyphenhyphenmnM7dbV92kGT4RiwS1JnU1ibtPdXo1kdF_nMDfYuXYBmCzeBbrPfmuRzBKeU/w375-h500/IMG_0649.HEIC" width="375" /></a></div><br /><p><u>Green Enchilada Chicken Soup (adapted from Seeking Good Eats)</u></p><p>2.5 lbs chicken breasts or chicken thighs (I used a mixture I had in my freezer)</p><p>28 oz can green enchilada sauce </p><p>24 oz can chicken broth</p><p>Spray slow cooker with cooking spray. Add in chicken, enchilada sauce and broth. Cook 6 - 8 hours. Shred and add back in to broth. Add:</p><p>1 cup half and half</p><p>2 cups Monterey Jack Cheese, shredded</p><p>4 oz cream cheese, cubed</p><p>4 oz salsa verde</p><p>salt and pepper to tate</p><p>Stir until cheeses are melted. Add any additional salsa or salt and pepper to taste. Serve over tortilla chips or enjoy just as is. </p><p>garnish with ... avocado slices, cilantro, green onion, sour cream, shredded cheese</p><p><br /></p><p><a href="https://docs.google.com/document/d/1CM38aYVC5D1YNoA2EtGi6je5PRfDb3YXPp-ahddKyi8/edit?usp=sharing">Printable Version</a></p><p><br /></p><p><br /></p>Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0tag:blogger.com,1999:blog-14478558500262243.post-56675375121591266032020-06-25T11:24:00.000-07:002020-06-25T11:24:00.151-07:00Artichoke HummusI was in Texas recently and saw lots of friends and family! It was SO fun! The first weekend in Texas was spend with about 7 of my Baylor girls at a lake in Texas. We always enjoy being together! It is amazing to think I have known these girls since the early eighties! <br />
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Gretchen is the big sister of my Baylor roommate. Gretchen is a great cook and brought a homemade artichoke hummus to our weekend. I came home from Texas and wanted to make it. I have made it threes times in the last week to take to different social gatherings. <br />
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I took the recipe from Gretchen and one from <a href="https://feedmephoebe.com/artichoke-hummus-recipe/">Feed Me Phoebe</a>. I love it! This hummus has great texture and so much flavor. Serve with veggies and or pita chips. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUVACqE8lrKbALeeNJh7iWJHjhtRXykxMX4jX6TGhn_JSrxeUkVsJnQpTmPjaePAq-7OSLDFa4O0A9tqMA1KY1Lmi42BXFHZcDsLf_W1XPPIH8pl0Avq5GcDFZ-P3zP2iDCscG52Ea2M/s1600/IMG_9154.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUVACqE8lrKbALeeNJh7iWJHjhtRXykxMX4jX6TGhn_JSrxeUkVsJnQpTmPjaePAq-7OSLDFa4O0A9tqMA1KY1Lmi42BXFHZcDsLf_W1XPPIH8pl0Avq5GcDFZ-P3zP2iDCscG52Ea2M/s400/IMG_9154.HEIC" width="300" /></a></div>
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Artichoke Hummus (adapted from Feed Me Phoebe)<br />
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1 14 oz can artichoke hearts, drained<br />
1 15 oz can garbanzo beans, drained<br />
1/2 cup tahini<br />
3 Tbsp lemon juice<br />
2 garlic cloves, minced<br />
1/4 cup water<br />
1 tsp sea salt<br />
3/4 tsp cumin<br />
1/2 tsp red pepper (or more to taste)<br />
<br />
Blend everything in a food processor. I don't have one so I used my Vitamix and it worked beautifully. Blend until you reach the desired consistency. Pour into a serving bowl. Top with a drizzle of olive oil, crushed red pepper and fresh or dried parsley. Chill until ready to serve. Enjoy with fresh veggies and pita chips.Susan at www.ugogrrl.comhttp://www.blogger.com/profile/03115716465045155997noreply@blogger.com0