tag:blogger.com,1999:blog-2010962320216064982024-02-19T04:43:37.141-08:00My FavoritesKarenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comBlogger244125tag:blogger.com,1999:blog-201096232021606498.post-15274553815227339272018-11-10T17:53:00.001-08:002018-12-22T16:31:54.543-08:00Oreo Truffles1 package Oreo Cookies<br />
1 8oz package cream cheese, softened<br />
2 pkg bakers semi sweet baking chocolate, melted<br />
<br />
Use a food processor to crush the cookies into fine crumbs. Add softened cream cheese and mix well until blended. Roll cookie mixture into 42 balls, about 1 inch in diameter. Dip balls in melted chocolate. Place on wax paper covered baking sheet. Refrigerate until firm, about an hour.Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-83936796758324832162018-11-10T17:36:00.002-08:002018-12-22T16:33:09.946-08:00Waikiki MeatballsMeatballs:<br />
1 1/2 lbs ground beef<br />
2/3 cup cracker crumbs<br />
1/3 cup minced onion<br />
1 egg<br />
1 1/2 tsp salt<br />
1/4 tsp ginger<br />
1/4 cup milk<br />
Sauce:<br />
3 T cornstarch<br />
1 (13oz) can pineapple tidbits, save syrup for sauce<br />
1/2 cup packed brown sugar<br />
1/3 cup vinegar<br />
1 T soy sauce<br />
1/3 cup chopped green peppers<br />
3/4 cup sliced carrots/parboiled<br />
1/2 cup sliced celery parboiled<br />
<br />
Mix meatball ingredients throughly. Shape mixture by rounded tablespoons into balls. Bake in oven at 400 degrees for 15 minutes<br />
Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar, and soy sauce until smooth. Pour into skillet. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute with chopped green pepper. Add meatballs, pineablle tidbits and parboiled carrots and celery heat through. Serve over cooked rice.Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-2773703368932223732018-11-10T17:26:00.000-08:002018-11-10T17:26:03.783-08:00Lucy's Dog Food1/4 lb ground lean beef<br />
1/2 cup cottage cheese<br />
2 cups drained canned carrots<br />
2 cups drained canned green beans<br />
1 1/2 tsp dicalcium phosphate<br />
<br />
Cook beef in skillet, until browned. pour off fat and cool. Add remaining ingredients and balanced vitamin-mineral supplement and mix well. Keep in refrigerator. <br />
<br />
20lb dog should eat 1 lb of dog food. Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-69637825037697811462018-11-10T17:19:00.003-08:002018-11-10T18:00:32.208-08:00Raspberry CakeIngredients:<br />
2 cups flour<br />
1/4 tsp baking powder<br />
1/2 tsp baking soda<br />
1 tsp salt<br />
1 tsp cinnamon<br />
1 1/4 cup sugar<br />
1/2 cup butter<br />
3 eggs<br />
1 tsp vanilla<br />
3/4 cup buttermilk<br />
1-2 cups raspberries (fresh or frozen)<br />
<br />
Frosting:<br />
2 8oz packages of cream cheese/softened<br />
1/2 cup butter/softened<br />
2 cups sifted confectioner's sugar<br />
1 tsp vanilla<br />
1/2 cup raspberries<br />
<br />
Preheat 350. Mix flour, baking powder, baking soda, salt, and cinnamon together in a small bowl and set aside. Cream together the sugar, butter, eggs, vanilla and buttermilk. Gradually add in flour mixture. Mix in the raspberries. Pour into 9x13 pan and bake for 30-35 min. <br />
Frosting: cream together the cream cheese and butter until creamy. Mix in the vanilla and gradually stir in the confectioner's sugar. Add in the raspberries. May need more powdered sugar to thicken frosting depending how much liquid is in the raspberries.Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-31343252716571279232018-11-10T17:15:00.000-08:002018-11-20T11:16:18.012-08:00Audrey's Pretzel Treats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeu6MwDr-lRfoFc62TiiCWhUqb2a-2wJrDprrfKyKDkA-hMqgOQ0CeB_w3xoodsLE_I0Gy01WDCY_d1NZUnBtfoouLkyPY30vXSU144jKj2ocSy7DQKsaLcjBzvh8541zy3jo46gDoEhc/s1600/IMG_1664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeu6MwDr-lRfoFc62TiiCWhUqb2a-2wJrDprrfKyKDkA-hMqgOQ0CeB_w3xoodsLE_I0Gy01WDCY_d1NZUnBtfoouLkyPY30vXSU144jKj2ocSy7DQKsaLcjBzvh8541zy3jo46gDoEhc/s320/IMG_1664.JPG" width="320" /></a></div>
<br />
<br />
Ingredients<br />
Large Twist Pretzels<br />
1 bag Wilton Candy Cane Candy Melts<br />
Candy eyes<br />
Candy mustaches<br />
<br />
Directions:<br />
Melt the Candy cane candy melts (can sub white chocolate if you can't find candy cane flavor). Lay Pretzels out on parchment and cover in the melted chocolate. Add eyes and mustache to make face. Let cool.<br />
<br />Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-36790137410433789192018-11-10T15:33:00.001-08:002018-11-10T15:33:31.000-08:00Monkey Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54DKQFmaMoquico2GT7Lrm4d3xxqZ5SGKnjluMllSt6PKgPCDG0L4GQ8jMAkGtdf2yE95fL_cdY1fomEzxfuGJxlWq3MJlkv2MQUuW7EKZVOAfUrR_U7C6LoieWUGSI-6BRM8HrEwGFM/s1600/photo1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5616599813703533538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54DKQFmaMoquico2GT7Lrm4d3xxqZ5SGKnjluMllSt6PKgPCDG0L4GQ8jMAkGtdf2yE95fL_cdY1fomEzxfuGJxlWq3MJlkv2MQUuW7EKZVOAfUrR_U7C6LoieWUGSI-6BRM8HrEwGFM/s400/photo1.JPG" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<br />
Ingredients:<br />
3 packages of refrigerated biscuit dough<br />
1 cup sugar<br />
2 tsp cinnamon<br />
1/2 cup butter<br />
1 cup packed brown sugar<br />
<br />
Directions:<br />
<br />
Preheat oven to 350. Grease one 9 or 10 inch bundt pan. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6-8 biscuit pieces in the sugar/cinnamon mix. Arrange pieces in the bottom of greased pan. Continue until all biscuits are coated and placed in pan. In small sauce pan melt the butter with the brown sugar over medium heat. boil for 1 minute. Pour over biscuits. Bake at 350 for 35 minutes. Let bread cool in pan for 10 min, then turn onto plate.<br />
<br />
<br />
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Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-79179996161784106582018-10-13T14:10:00.000-07:002018-12-22T16:38:32.144-08:00Coconut Cake2 1/2 cups flour<br />
2 cups sugar<br />
1/2 cup powdered milk<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1 tsp vanilla<br />
1 pkg instant coconut pudding mix (if you can't find this, then use a vanilla pudding mix and instead of a tsp of vanilla, use a tsp of coconut extract)<br />
1 1/4 cups water<br />
1/4 cup vegetable oil<br />
4 eggs<br />
2 cups flaked coconut<br />
<br />
Grease a 9x13 pan. Blend everything together and then add the coconut and pour into the pan. Bake at 350 degrees for 35-40 min<br />
<br />
Frosting:<br />
1 cup butter<br />
5 cups powdered sugar<br />
3/4 cup cream of coconut<br />
1/2 tsp coconut extract<br />
toasted coconut (as desired, can use it as a garnish or mix in)<br />
<br />
Beat butter, then add powdered sugar and cream of coconut--sometimes the cream of coconut will separate so be sure to blend it before adding it to the frosting. Then add the coconut flakes.Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-61622763481778689512018-06-15T13:26:00.000-07:002018-06-15T13:26:45.295-07:00GranolaIngredients:<br />
<br />
3 cups rolled oats<br />
1/2 cup wheat germ or oat bran (or whole oats that have been blended)<br />
1 cup slivered almonds (I never add these)<br />
3/4 cup shredded coconut<br />
1/3 cup brown sugar<br />
2T maple syrup<br />
1/4 cup vegetable oil<br />
1/4 cup honey<br />
one shake of salt<br />
<br />
Preheat oven to 250. Combine dry ingredients in a bowl. Combine all wet ingredients in a small bowl. Combine the wet and dry ingredients, stir well. Line cookie sheet with parchment paper. Spread granola evenly on the cooking sheet. Bake for 1 hour. Cool and store in a tight container.<br />
<br />Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-81764397404144566222018-04-25T11:34:00.000-07:002018-04-25T11:34:31.383-07:00Cilantro Lime Rice in a rice cooker<br />
<b>Ingredients:</b><br />
1 1/2 cups rice, rinsed and drained<br />
3 cups chicken broth<br />
1 can black beans, rinsed and drained (optional)<br />
3 Tbsp mild diced green chiles (canned)<br />
1 jalapeno, chopped and seeded<br />
1 tsp garlic powder<br />
1 tsp ground cumin<br />
1/2 tsp onion powder<br />
<br />
Once rice cooker is done add:<br />
Salt and pepper to taste<br />
2 Tbsp lime juice<br />
1/2 cup loosely packed cilantro<br />
<br />
<b>Directions:</b><br />
Add rice, chicken broth, 1 tsp garlic powder, 1 tsp ground cumin, 1/2 tsp onion powder, 1 seeded chopped jalapeno, black beans, 3 Tbsp mild diced green chiles. Set rice cooker to white or brown rice cook setting on rice cooker. Once rice is cooked, season with salt and pepper to taste. Stir in 2 Tbsp of lime juice and 1/2 cup loosely packed cilantro, chopped.Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-27823051325180345142017-01-27T12:13:00.000-08:002017-01-27T12:13:06.950-08:00Stuffed Pepper Soup<b>Ingredients:</b><br />
1 lb Extra Lean Ground Beef<br />
1 Cup Onion, diced<br />
14 1/2 oz can Rotel (diced tomatoes with green chiles)<br />
2 cups Green and/or Red Bell Peppers<br />
15 oz can Tomato Sauce<br />
3 cups Beef Broth<br />
1/2 teaspoon dried basil<br />
1/2 teaspoon dried oregano<br />
1 cup cooked rice<br />
<br />
<b>Directions:</b><br />
Brown the beef with your onion in a skillet over medium heat. Drain the beef and onions and place in your slow cooker. Add the Rotel (juice and all) and the rest of the ingredients. Cover and cook on low for 6-8 hours.Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-10643783576332159042016-03-07T14:14:00.002-08:002016-03-07T14:14:59.739-08:00Spiced Pumpkin Scones<b>Ingredients:</b><br />
<b>For Scones:</b><br />
2 cups flour<br />
1/3 cup brown sugar<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 tsp cinnamon<br />
3/4 tsp ground ginger<br />
3/4 tsp ground cloves<br />
1/2 tsp ground nutmeg<br />
8 Tbsp cold unsalted butter<br />
1/2 cup pumpkin puree<br />
1 Tbsp molasses (optional)<br />
3 Tbsp half and half<br />
1 large egg<br />
2 tsp vanilla<br />
<br />
<b>Sugar Glaze:</b><br />
1 cup powdered sugar, sifted<br />
1-2 Tbsp half and half<br />
<br />
<b>Directions:</b><br />
Center a rack in the middle of the oven and heat to 400. Line a large baking sheet with parchment paper. Or spray with non stick spray.<br />
<br />
Scones: Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together until blended.<br />
<br />
Cut the butter into small cubes then scatter over the flour mixture. Use two knives or a pastry cutter to "cut" the butter into the flour until the mixture resembled coarse cornmeal with a few pea sized bits of butter, about 5 minutes. <br />
<br />
In separate bowl, whisk the pumpkin puree, molasses, half and half, egg, and vanilla extract until blended. Stir into the flour and butter mixture until a soft dough forms. <br />
<br />
Transfer the dough to a floured surface. Knead three or four times until it comes together. Pat the dough into a 10 inch by 7 inch rectangle (use rolling pin) Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making 8 rectangles. Cut each rectangle into two triangles, making 16 scones. <br />
<br />
Transfer scones to baking sheet and bake 10-15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely. <br />
<br />
<b>Glaze:</b> Add the sugar to a medium bowl and then add 1 Tbsp of half and half. Stir then judge the consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick add a little more half and half. If it is too thin add more powdered sugar. <br />
<br />
Dip each cooled scone directly into the glaze nad then place glazed side up back onto the cooling rack.<br />
<br />Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-85612181393839380342016-03-07T13:21:00.002-08:002016-03-07T13:21:50.368-08:00Chocolate Bark<b>Ingredients:</b><br />
16 oz dark chocolate<br />
1 1/2 cups mini pretzels<br />
8 oreos roughly chopped<br />
1/3 cup toffee bits<br />
1/2 cup M&M's<br />
1/2 cup Marshmallows<br />
<br />
<b>Directions:</b><br />
Line baking tray with parchment paper; set aside. Have all ingredients chopped, prepped, and ready to go before the chocolate is melted. Coarsley chop the chocolate to encourage smooth melting. Heat in microwave for 2-3 minutes, checking every 30 seconds to stir until melted smooth. Pour melted chocolate onto parchment with a spatula and smooth into a large rectangle about 10x15 inches and about 1/8 inch thick. Evenly sprinkle with oreos, pretzels, toffee bits, M&M's, and marshmallows. After chocolate has set, break into pieces or chop with a knife. Bark will keep airtight at room temp for many weeks and in the fridge or freezer for many months. <br />
<br />Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-74501688080931888602016-03-07T11:04:00.002-08:002018-11-10T16:41:24.147-08:00Baked Chicken Taquitos<b>Ingredients:</b><br />
1/2 cup (4oz) cream cheese<br />
1/3 cup green salsa (optional)<br />
1 Tbsp lime juice<br />
1/2 tsp cumin<br />
1 tsp chili powder<br />
1/2 tsp onion powder<br />
1/4 tsp garlic powder<br />
1/8 cup chopped cilantro<br />
2 Tbsp sliced green onions<br />
2 cups shredded cooked chicken (I like chicken cooked in the crock pot with salsa and taco seasoning)<br />
1 cup grated cheese<br />
about 20 flour 6 inch tortillas<br />
<br />
<b>Directions:</b><br />
Heat oven to 425 degrees. Lightly coat baking sheet with cooking spray. <br />
Heat cream cheese in microwave for 20 seconds. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. <br />
<br />
Place 2-3 Tbsp of chicken mixture on tortilla. Roll it up as tight as you can. Place seam side down on baking sheet. Lay all the filled tortillas on a baking sheet and make sure they are not touching each other. Spray tops lightly with cooking spray and sprinkle some salt on top. <br />
<br />
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-39471092867248112622016-03-06T12:16:00.001-08:002018-11-10T16:37:37.663-08:00Dishpan Cookies<b>Ingredients:</b><br />
<br />
2 cups light brown sugar<br />
1 cup white sugar<br />
2 tsp. vanilla<br />
2 cups oil<br />
4 eggs<br />
4 cups flour<br />
2 tsp baking soda<br />
1 tsp salt<br />
1 1/2 cup quick oats<br />
4 cups Special K cereal<br />
1 bag chocolate chips<br />
<br />
<b>Directions:</b><br />
<br />
In a very large bowl cream sugars, vanilla, oil, and eggs. Add flour, soda, and salt. Fold in oat, Special K cereal, and chocolate chips.<br />
<br />
Drop by 1/4 measuring cup onto ungreased cookie sheets. This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan. <br />
<br />
Bake for ten to twelve minutes at 375, or until edges are lightly browned. If you want them to be chewy bake a little less, crispy, a little more. <br />
<br />Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-4569441842916621632014-12-10T11:15:00.002-08:002018-11-10T16:39:21.609-08:00Egg Drop Soup<strong>Ingredients:</strong><br />
3 eggs lightly beaten<br />
4 cups of chicken stock<br />
1 Tbsp of cornstarch<br />
1/2 tsp grated ginger<br />
1 Tbsp soy sauce<br />
3 green onions, chopped<br />
1/4 tsp white pepper<br />
3/4 cup of mushrooms, chopped<br />
<br />
<strong>Directions:</strong><br />
<br />
Reserve 1/2 cup of chicken stock and mix with cornstarch until dissolved.<br />
<br />
Place the chicken stock, ginger, soy sauce, green onions, mushrooms, and white pepper in a pot and bring to a boil. Ad the cornstarch and stock mixture and stir. Reduce heat to a simmer.<br />
<br />
Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately. <br />
<br />Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-67118865029592773872014-12-01T17:48:00.000-08:002014-12-01T17:48:26.193-08:00Creamy Cranberry Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlejmzOlPb9AQ1AOGJqu4Ge90CYSj-rsbzKZStKA7LD8eFqDFmdeftunKVPoJOxJO7qosv8AJ8dhyphenhyphenYN8NwXyIXVRal1rjnpKxGuEGgrfTa3L4yEszIknXjEhS-cTo3H8REKxNnCrv4XWg/s1600/WP_20141127_15_11_57_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlejmzOlPb9AQ1AOGJqu4Ge90CYSj-rsbzKZStKA7LD8eFqDFmdeftunKVPoJOxJO7qosv8AJ8dhyphenhyphenYN8NwXyIXVRal1rjnpKxGuEGgrfTa3L4yEszIknXjEhS-cTo3H8REKxNnCrv4XWg/s1600/WP_20141127_15_11_57_Pro.jpg" height="179" width="320" /></a></div>
<br />
<strong>Ingredients:</strong><br />
<br />
12 oz fresh cranberries<br />
1 cup sugar<br />
1 6 oz raspberry jello mix<br />
1 8 oz can crushed pineapple<br />
3/4 cup orange juice<br />
1 apple with peel, grated<br />
1 cup whipping cream<br />
1 8oz pkg cream cheese<br />
1/4 cup powdered sugar<br />
<br />
<strong>Directions:</strong><br />
<br />
Process cranberries in blender or food processor. Pour sugar over cranberries, stir to dissolve.<br />
Bring 3/4 cup water to boil. Stir in gelatin and cool. Stir cooled gelatin into cranberries, add pineapple, Orange juice, grated apple. Mix well, cover and refrigerate overnight.<br />
<br />
Whip cream and beat in cream cheese and powdered sugar.<br />
<br />
In glass serving dish layer half the cranberry mixture, then the whipped cream mixture, Then the remaining cranberry mixture.Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-40569878565323357412014-12-01T17:29:00.004-08:002018-11-10T16:39:48.130-08:00Bacon Pie Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIaR6KpCUZA66PurCyGabiCUqaLTLF9rN50v_LDpwu6cOy2DcA-giManPRFS4HJCMl2yaQrn5gUZ2A39h6kp9EiE5fBRcr5CJiUwnQQ5MW5G3wj5Fc4m4-PredVWszbApGsGVv_AcnAw/s1600/WP_20141127_17_49_41_Pro%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIaR6KpCUZA66PurCyGabiCUqaLTLF9rN50v_LDpwu6cOy2DcA-giManPRFS4HJCMl2yaQrn5gUZ2A39h6kp9EiE5fBRcr5CJiUwnQQ5MW5G3wj5Fc4m4-PredVWszbApGsGVv_AcnAw/s1600/WP_20141127_17_49_41_Pro%5B1%5D.jpg" width="320" /></a></div>
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We had a bacon Thanksgiving so a friend gave me this awesome recipe for a bacon pie crust. It was perfect for this cranberry apple pie. I'm thinking it would also be good in a chicken pot pie.</div>
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<strong>Ingredients:</strong></div>
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1 tsp Kosher salt</div>
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2/3 cup cold water</div>
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4 oz thick cut bacon; finely diced and frozen (4-5 strips)</div>
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4 cups all-purpose flour</div>
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1 cup unsalted butter, cut into 1/4 inch thick slices and chilled</div>
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<strong>Directions:</strong></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-size-adjust: none; font-stretch: normal; font: 13px/normal arial, sans-serif; letter-spacing: normal; margin: 0px; padding: 0px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<br /></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-size-adjust: none; font-stretch: normal; font: 13px/normal arial, sans-serif; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<ul style="color: #333333; display: table-cell; font-family: abc-modern, sans-serif; font-size: 16px; list-style: none; margin: 0px; padding: 0px; vertical-align: top;">
<li style="border-bottom-color: rgb(196, 196, 196); border-bottom-style: solid; border-bottom-width: 0.1em; font-size: 1.12rem; list-style: none; margin: 0px 2rem 1.25rem 0px; padding: 0px 0px 1.25rem 3rem;">For the Crust: In a small bowl, stir the Salt into the Cold Water until it dissolves. In a separate bowl, use your hands to toss the Bacon with Flour until well coated. Pulse the Flour and Bacon in a food processor until coarse crumbs form. Return mixture to large bowl. Add the Butter to the Flour mixture and then press in the Butter with your fingertips until coarse crumbs form with a few bigger pieces remaining. Add the Salted Water all at once, and quickly gather the dough with your hands into a large, shaggy clump. Divide the dough into 2 equal pieces, shape into disks, cover tightly with plastic wrap, and chill until firm, at least 1 hour and up to 3 days.</li>
</ul>
</div>
Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-4507591122381222462014-12-01T16:29:00.002-08:002014-12-01T16:29:29.897-08:00Cranberry Apple Pie<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKg0eRlFdWfyga1tatQM_mr0Q8MtWnMjUbZ-37kOFtHVHw6FXeO2y2-pwnTmFkvTg1Gw7LEq8jXe1kdZrfQEENtqnW264EUbRd-8iME8mjirroHBz6fTwHBEIRiqDjE42A7Y0UyqKRmZU/s1600/WP_20141127_17_49_41_Pro%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKg0eRlFdWfyga1tatQM_mr0Q8MtWnMjUbZ-37kOFtHVHw6FXeO2y2-pwnTmFkvTg1Gw7LEq8jXe1kdZrfQEENtqnW264EUbRd-8iME8mjirroHBz6fTwHBEIRiqDjE42A7Y0UyqKRmZU/s1600/WP_20141127_17_49_41_Pro%5B1%5D.jpg" height="214" width="320" /></a></div>
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<strong>Ingredients:</strong><br />
1 9 inch deep dish pie crust<br />
6 apples peeled, cored, and chopped<br />
1 12 oz pkg fresh cranberries, roughly chopped<br />
1 1/2 cups white sugar<br />
1/3 cup quick cooking tapioca<br />
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Topping:<br />
1 1/2 cups all-purpose flour<br />
3/4 cup packed brown sugar<br />
1 tsp ground cinnamon<br />
1/2 tsp salt<br />
2/3 cup unsalted butter<br />
<br />
<strong>Directions:</strong><br />
<br />
Preheat oven to 325. Invert pie shell over another pie pan of equal size. This will keep the crust from shrinking down into the pan. Bake in this position for 10 minutes, until partially baked. Turn right side up, and remove the extra pie pan from inside the crust.<br />
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In a large bowl, combine apples, cranberries, and sugar. Cover, and set aside for about 20 minutes. Mix in tapioca, and set aside for 15-20 minutes, until tapioca has absorbed fruit juice. Spread mixture into the partially baked pie shell.<br />
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In a medium bowl, combine flour, brown sugar, cinnamon, salt and butter. Work mixture with fingertips until crumbly. Spread mixture over the apple-cranberry filling. Brush exposed pie shell with lightly beaten egg. <br />
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Place the pie on a cookie sheet to catch drips. Bake 45-60 minutes on the bottom rack of the preheated oven, or until apples are tender when tested with a wooden pick. <br />
Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-78443836562796443522014-12-01T15:57:00.002-08:002016-02-11T16:32:58.722-08:00Brown Sugar Smokies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPq8gQmI5XpAcf2UxqVnAvdEot2IVDN1W8MUrV2vZamD3MHzj2m-EFgNaobiMeG2VmEMWGE1NeLdDsdXueYYJyLrQCtfdOoKV5U506V6hkQnQmAadXFm2A2Wz0buJdeS_GYcwu6t1gHQM/s1600/WP_20141127_14_31_16_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPq8gQmI5XpAcf2UxqVnAvdEot2IVDN1W8MUrV2vZamD3MHzj2m-EFgNaobiMeG2VmEMWGE1NeLdDsdXueYYJyLrQCtfdOoKV5U506V6hkQnQmAadXFm2A2Wz0buJdeS_GYcwu6t1gHQM/s1600/WP_20141127_14_31_16_Pro.jpg" width="320" /></a></div>
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<strong>Ingredients:</strong><br />
1 pound bacon<br />
1 16 oz pkg little smokies<br />
1 cup brown sugar, or to taste<br />
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<strong>Directions:</strong><br />
Preheat oven to 350. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on toothpicks. Arrange on a baking sheet and sprinkle liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-77382012447609942912014-12-01T15:53:00.002-08:002014-12-01T15:53:34.342-08:00Easy Sausage Stuffing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJnYS49JuPGK8Db2xBRZJaVywFk1yP70LqAJh0RQWRNqg5eJKDRI7bBXST_6c33l02LBSpYUKMGdNt9nH3ZRdM93XTiurT7IeauZBkjEXSqxzPyHItKArKqCZx0UeybjvduwNmfHF_8U/s1600/WP_20141127_15_11_50_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJnYS49JuPGK8Db2xBRZJaVywFk1yP70LqAJh0RQWRNqg5eJKDRI7bBXST_6c33l02LBSpYUKMGdNt9nH3ZRdM93XTiurT7IeauZBkjEXSqxzPyHItKArKqCZx0UeybjvduwNmfHF_8U/s1600/WP_20141127_15_11_50_Pro.jpg" height="179" width="320" /></a></div>
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<strong>Ingredients</strong>:<br />
1 lb savory sage or original recipe sausage roll<br />
1 lg onion, diced<br />
3 stalks celery, diced<br />
1 14 oz pkg cubed stuffing <br />
1 tsp poultry seasoning<br />
2 1/2 cups chicken broth<br />
1/2 cup melted butter<br />
<br />
<strong>Directions:</strong><br />
In a large skillet over medium heat, crumble sausage. Add onion and celery and cook, stirring occasionally until sausage is brown. In a bowl combine the sausage mixture with the cubed stuffing. Add the poultry seasoning, broth and butter. Toss to combine. Pour into a 13x9 inch pan. cover. Bake at 350 for 45 minutes<br />
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Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-91272918545048958782014-11-24T11:43:00.000-08:002014-12-01T16:08:13.418-08:00Kayli's Brownies<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ktqiLSlujskwirH5xGvHlKe88LORH1Mc_NBSo1DDr1krclhLp51-bMJ_6CqTthFlifBAUwiHVSgL0jEpIkRI98_mMMZludn0yR4Zrj3ehwXbiaSZELt0VzdPTspvfMm5FG9RmWuO-9Q/s1600-h/IMG_0176.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ktqiLSlujskwirH5xGvHlKe88LORH1Mc_NBSo1DDr1krclhLp51-bMJ_6CqTthFlifBAUwiHVSgL0jEpIkRI98_mMMZludn0yR4Zrj3ehwXbiaSZELt0VzdPTspvfMm5FG9RmWuO-9Q/s400/IMG_0176.JPG" id="BLOGGER_PHOTO_ID_5444051703864592738" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <strong>Ingredients:</strong><br />
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8 (1oz) squared unsweetened baking chocolate<br />
1 cup butter<br />
5 eggs<br />
3 cups white sugar<br />
1 Tbsp vanilla<br />
1 1/2 cups all purpose flour<br />
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1 1/4 cups white sugar</div>
1 cup heavy cream<br />
5 (1oz) squares unsweetened baking chocolate<br />
1/2 cup butter<br />
1 tsp vanilla<br />
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<div>
<strong>Directions:</strong><br />
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Preheat oven to 375 degrees. Grease a 9x13 baking pan. Place 8 oz of baking chocolate with 1 cup of butter in a microwave safe bowl and microwave on high until the chocolate is soft and the butter has melted, about 2 minutes. Sitr to mix. Place the eggs, 3 cups sugar, and 1 Tbsp of vanilla in a large bowl and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix). Spread the batter in the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cook in the pan before frosting.<br />
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<strong>To make frosting</strong>, combine 1 1/4 cup of sugar with heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low and let hte mixture simmer for 7 minutes without stirring. Remove the cream mixture from the heat, and stir in 5 oz of baking chocolate and 1/2 cup butter, stirrin gto melt and blend the chocolate. Add 1 tsp vanilla; whisk until smooth. Place the frosting in the regrigerator and stir every few minutes until the frosting is chilled and thick about 30 minutes. Frost the cooled brownies and cut into squares. (I have yet to be able to make this work--I can never get it to thicken--so I just add in some powdered sugar until it's as thick as I want)<br />
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Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-64289300639876377722014-11-24T11:42:00.001-08:002018-11-10T16:42:33.181-08:00Kayli Chocolate Chip PB Cookies<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85elbYN9HIANB238_mO33U6pz4IaCoygwaXnWwlQpx8SJ7SYLJk2CAIfch2D9k0__lM2s6QlpwvGnze2IkRdwAADRkV2J27QXKEdyNSw543lfjQ8N7Np1Bxoced1cYlFcaM9rN2ASEKs/s1600-h/IMG_0192.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444052362219137554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85elbYN9HIANB238_mO33U6pz4IaCoygwaXnWwlQpx8SJ7SYLJk2CAIfch2D9k0__lM2s6QlpwvGnze2IkRdwAADRkV2J27QXKEdyNSw543lfjQ8N7Np1Bxoced1cYlFcaM9rN2ASEKs/s400/IMG_0192.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<strong></strong><br />
<strong>Ingredients:</strong></div>
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<div>
1/2 cup butter</div>
1/2 cup white sugar<br />
1/3 cup packed brown sugar<br />
1/2 cup peanut butter<br />
1/2 tsp vanilla<br />
1 egg<br />
1 cup all purpose flour<br />
1 tsp baking soda<br />
1/4 tsp salt<br />
1/2 cup rolled oats<br />
1 cup semi sweet chocolate chips<br />
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<strong>Directions:</strong></div>
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Preheat oven to 350 degrees. In medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by Tbsps on to lightly greased cookie sheets. Bake for 10-12 min in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.</div>
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Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-66703202145853634852014-11-21T15:09:00.002-08:002018-11-10T16:39:00.646-08:00Ben's Super Secret Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7s5Y-fTjIKrUVXTM2jYvcDV_f0x3CxSTtq0iwmqH1kP6pxwxE6djYop7VCiDx-5McYk_dmJ4ez9Rc8NjP1hkj-6FY17znovLIhDcv6sT_UeomPlkof2uxeqoPWHaQ3gzH3FAjBrnYSY/s1600/WP_20141121_16_56_31_Pro%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7s5Y-fTjIKrUVXTM2jYvcDV_f0x3CxSTtq0iwmqH1kP6pxwxE6djYop7VCiDx-5McYk_dmJ4ez9Rc8NjP1hkj-6FY17znovLIhDcv6sT_UeomPlkof2uxeqoPWHaQ3gzH3FAjBrnYSY/s1600/WP_20141121_16_56_31_Pro%5B1%5D.jpg" width="320" /></a></div>
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<strong>Ingredients:</strong> <br />
6 Tbsp chopped onion<br />
4 Tbsp butter<br />
6 cups of pumpkin or squash<br />
3 cups water<br />
4 cubes of chicken bullion<br />
1/4 tsp ground black pepper<br />
1/2 tsp dried marjoram<br />
1/8 tsp cayenne<br />
2 pkgs of cream cheese<br />
Optional: Super Secret (gives soup a sweet and spicy flavor)Add:<br />
1 tsp cinnamon<br />
1/2 tsp ground ginger<br />
1/4 tsp ground cloves<br />
1/4 cup agave syrup<br />
<br />
<strong>Directions:</strong><br />
<br />
Saute onions and butter. Add all other ingredients except cream cheese. Remove from heat and add cream cheese (do not cook the cream cheese). Blend everything in a food processor or blender. Serve.Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-70937124373857972792014-10-01T11:03:00.000-07:002018-12-22T16:34:16.151-08:00New York Cheesecake<br />
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<b>Ingredients:</b><br />
For the crust:<br />
5 Tbsp unsalted butter, melted, plus 1 additional tbsp., melted for greasing the pan<br />
4 oz (approx. 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs Its a good idea to weigh them on a kitchen scale if you have one.<br />
1 Tbsp sugar<br />
<br />
For the cheesecake:<br />
2 1/2 lb (5 8oz pkgs) cream cheese, cut into 1 inch chunks, at room temperature<br />
1/8 tsp salt<br />
1 1/2 cups sugar<br />
1/3 cup sour cream<br />
2 tsp freshly squeezed lemon juice<br />
2 tsp vanilla extract<br />
2 large egg yolks plus 6 large eggs, at room temperature<br />
<br />
<b>Directions:</b><br />
to make the crust, adjust an oven rack to the lower-middle position and heat the oven to 325 F. Brush the bottom and sides of a 9 inch springform pan with 1/2 tbsp. of the melted butter. In a medium bowl combine the graham cracker crumbs, 5 tbsp. melted butter, and sugar. Toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to the springform pan and use the bottom of a ramekin to firmly press the crumbs evenly into the pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while preparing the filling. <br />
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Increase the oven temperature to 500F. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape the beater and the bottom and sides of the bowl well with a rubber spatula ; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute. Scrape the bowl; beat in the remaining sugar until combined, about 1 minute. Scrape the bowl; add the sour cream, lemon juice, and vanilla. Beat at low speed until combined, about 1 minute. scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. <br />
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Brush the sides of the springform pan with the remainng 1/2 tbsp. melted butter. Set the pan on a rimmed baking sheet to catch any spills in case the pan leaks. Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake reads to about 150 degrees on an instant read thermometer inserted in the center, about 1 1/2 hrs. Transfer the cake to a wire rack and cool until barely warm, 2 1/2-3 hrs. Run a aring knife between the cake and the springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. <br />
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To unmold the cheesecake, remove the sides of the pan. Slide a thin metal spatula between the crust and the bottom of the pan to loosen then slide the cake onto a serving plate. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve. Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.comtag:blogger.com,1999:blog-201096232021606498.post-82524373092491550042012-05-21T13:57:00.000-07:002018-12-22T16:37:11.449-08:00Peanut Butter Cupcakes<b><br /></b>
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<b>Ingredients:</b>
<br />
2 cups brown sugar
<br />
1/2 cup applesauce
<br />
1/2 cup oil
<br />
1 cup creamy peanut butter
<br />
2 eggs
<br />
1 1/2 cups milk
<br />
1 tsp vanilla
<br />
2 1/2 cups all purpose flour
<br />
1 tsp baking soda
<br />
2 tsp cream of tartar
<br />
1 pinch salt
<b></b><br />
<br />
<b>Directions:</b>
<br />
Preheat oven to 350. Line cupcake pan with paper liners.
In large bowl, mix together the brown sugar, applesauce, oil, and peanut butter until light and fluffy. Beat the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
Bake for 15-20 minutes in the preheated oven, until the top of the cupcake springs back when lightly pressed. Cook in the pan for at least 10 minutes before removing to a wire rack to cool completely.
<b></b><br />
<br />
<b>Rich chocolate frosting:</b>
<br />
1 1/2 cups heavy cream
<br />
2 Tbsp unsalted butter
<br />
18 oz semisweet chocolate, broken into 1/2 oz pieces (I like ghiradelli 60% chocolate chips)
<br />
2-3 cups powdered sugar
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<br />
Heat the heavy cream and butter in a saucepan over medium high heat. Bring to a boil. Place the chocolate pieces in a bow. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Add in the powdered sugar one cup at a time. Stir it in and then use a mixer to blend it together well until you have the consistency and sweetness you like. Frost the cupcakes.Karenhttp://www.blogger.com/profile/03895175651336650675noreply@blogger.com