tag:blogger.com,1999:blog-12171313801480850022023-06-15T04:27:55.350-04:00Sophie in the KitchenSophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comBlogger276125tag:blogger.com,1999:blog-1217131380148085002.post-75666706413562836462016-04-24T18:17:00.001-04:002016-04-24T18:25:32.184-04:00Banana Dog Cake<!--[if gte mso 9]><xml>
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<!--StartFragment-->
<!--EndFragment--></div>
<div class="MsoNormal">
<span style="color: black; font-family: inherit; mso-fareast-font-family: "Times New Roman";">I'm so sorry that I have not posted in about 2
1/2 years, I can't believe it has been that long! I definitely needed to
take a break from blogging because it is time consuming so I give credit to all
those bloggers who post on a regular basis. Thank you for all those who
continue to visit this blog! I may try to post more but not as often as I
used to. But I really want to share this banana dog cake recipe! My
dog turned 14 years old and he absolutely loved this cake (along with his dog
friends). I decorated this cake using dog treats and dry dog food.
Hope you make this cake for your dog's next birthday! </span><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<br />
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-yEUPGuVVpHU/Vx1C4gaGp_I/AAAAAAAAJJ0/Cra-dT3wX4YIBKFOWZ6dCnmixqA7TZtdQCKgB/s1600/IMG_0026_14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-yEUPGuVVpHU/Vx1C4gaGp_I/AAAAAAAAJJ0/Cra-dT3wX4YIBKFOWZ6dCnmixqA7TZtdQCKgB/s640/IMG_0026_14.JPG" width="640" /></a></div>
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Banana Dog Cake<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><o:p><a href="https://sites.google.com/site/sophieinthekitchenrecipes/banana-dog-cake" target="_blank">Printable Recipe</a></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients for the
Cake<o:p></o:p></b></div>
<div class="MsoNormal">
2 cups water<o:p></o:p></div>
<div class="MsoNormal">
2 bananas (mashed)<o:p></o:p></div>
<div class="MsoNormal">
1 egg<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons honey or agave sweetener (optional)<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon vanilla extract<o:p></o:p></div>
<div class="MsoNormal">
3 cups whole wheat flour<o:p></o:p></div>
<div class="MsoNormal">
1 ½ teaspoons baking powder<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients for the
Frosting<o:p></o:p></b></div>
<div class="MsoNormal">
8 ounces cream cheese (at room temperature)<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon cinnamon<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon vanilla extract<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon honey or agave sweetener (optional)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-piUyzGSh1lI/Vx1Cjx7UA3I/AAAAAAAAJIE/XE2ryK6LWtoe6GMQCd5m4ejSpkHyjMkHQCLcB/s1600/IMG_0001_13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-piUyzGSh1lI/Vx1Cjx7UA3I/AAAAAAAAJIE/XE2ryK6LWtoe6GMQCd5m4ejSpkHyjMkHQCLcB/s640/IMG_0001_13.JPG" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Directions for the
Cake<o:p></o:p></b></div>
<div class="MsoNormal">
Preheat oven to 350 degrees F.<span style="mso-spacerun: yes;"> </span>Grease an 8 inch round cake pan.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large bowl or stand mixer, combine water, bananas, egg,
honey/agave, and vanilla extract.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-xpZFvkKTnuo/Vx1CwqdDBgI/AAAAAAAAJIM/3DQvhtfDR4UUHh_BbzHTrn0STVULuNLJACKgB/s1600/IMG_0002_14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-xpZFvkKTnuo/Vx1CwqdDBgI/AAAAAAAAJIM/3DQvhtfDR4UUHh_BbzHTrn0STVULuNLJACKgB/s640/IMG_0002_14.JPG" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Next, mix in whole wheat flour (1 cup at a time) and baking
power.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Laovh5gbCic/Vx1CwkaEBTI/AAAAAAAAJII/A0mwDL54VWEakl9yThXBLTINfgVGwCnzwCKgB/s1600/IMG_0003_14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-Laovh5gbCic/Vx1CwkaEBTI/AAAAAAAAJII/A0mwDL54VWEakl9yThXBLTINfgVGwCnzwCKgB/s640/IMG_0003_14.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-wJN5JEzL_ek/Vx1CwjBM0AI/AAAAAAAAJIU/sPb_ujnAGR4a-QmuO2CSk5M0bhs3WTOmgCKgB/s1600/IMG_0004_14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-wJN5JEzL_ek/Vx1CwjBM0AI/AAAAAAAAJIU/sPb_ujnAGR4a-QmuO2CSk5M0bhs3WTOmgCKgB/s640/IMG_0004_14.JPG" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour cake mix into greased pan.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-RmP35iQwXV4/Vx1CxMAYniI/AAAAAAAAJIQ/ExvvpfenLZADjDPXG27Bm3boqRGFHwLyACKgB/s1600/IMG_0005_14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-RmP35iQwXV4/Vx1CxMAYniI/AAAAAAAAJIQ/ExvvpfenLZADjDPXG27Bm3boqRGFHwLyACKgB/s640/IMG_0005_14.JPG" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake for 1 hour or until a toothpick inserted in the center
of the cake comes out clean.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-prcwdzTtFkk/Vx1CxcI0PQI/AAAAAAAAJIk/MYX4K2XpouU3CaShkthrzlcl4EgYxJeMQCKgB/s1600/IMG_0007_14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-prcwdzTtFkk/Vx1CxcI0PQI/AAAAAAAAJIk/MYX4K2XpouU3CaShkthrzlcl4EgYxJeMQCKgB/s640/IMG_0007_14.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
Place cake on a wire rack to cool completely before frosting.<span style="mso-spacerun: yes;"> </span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Ni9X-yJB6n0/Vx1Cy1ybSwI/AAAAAAAAJI8/SajR1jYkOrU_nbjdGeW6wz6s2vs_iFCmACKgB/s1600/IMG_0010_14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-Ni9X-yJB6n0/Vx1Cy1ybSwI/AAAAAAAAJI8/SajR1jYkOrU_nbjdGeW6wz6s2vs_iFCmACKgB/s640/IMG_0010_14.JPG" width="640" /></a></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Directions for the
Frosting<o:p></o:p></b></div>
<div class="MsoNormal">
In a large bowl or stand mixer, combine cream cheese,
cinnamon, vanilla extract and honey/agave.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-0j6vgL7meF8/Vx1CzTf-YPI/AAAAAAAAJIs/ScHxWgu9kVMTg8R11GxyXdT_zTRwwjRZgCKgB/s1600/IMG_0012_14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-0j6vgL7meF8/Vx1CzTf-YPI/AAAAAAAAJIs/ScHxWgu9kVMTg8R11GxyXdT_zTRwwjRZgCKgB/s640/IMG_0012_14.JPG" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mix until smooth and creamy.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-gYbFs1bhaEI/Vx1C0N_Tg_I/AAAAAAAAJIw/Od_1fRGEsCY6CiltNE7qPzpvEH8ICS0aQCKgB/s1600/IMG_0013_14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-gYbFs1bhaEI/Vx1C0N_Tg_I/AAAAAAAAJIw/Od_1fRGEsCY6CiltNE7qPzpvEH8ICS0aQCKgB/s640/IMG_0013_14.JPG" width="640" /></a></div>
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<br /></div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-12304612085875473662013-12-29T13:06:00.000-05:002013-12-29T20:16:46.005-05:00Mushroom Lasagna<style>
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<span style="mso-bidi-font-weight: normal;">I loved this Mushroom Lasagna dish! It is so delicious and also different from your usual lasagna with red tomato sauce. I came across a Wild Mushroom Lasagna recipe in my Food & Wine magazine (December 2013 issue) and revised it to what I had on hand. The original recipe calls for wild mushrooms, such as chanterelle, shiitake and oyster mushrooms, fresh lasagna sheets and Taleggio cheese. Feel free to add those if you want but I just went the simpler route this time with no boil lasagna sheets. Definitely use lots of mushrooms and cheese for this dish, no skimping allowed! Enjoy!</span></div>
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<b style="mso-bidi-font-weight: normal;">Mushroom Lasagna</b></div>
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<a href="https://sites.google.com/site/sophieinthekitchenrecipes/mushroom-lasagna?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><b style="mso-bidi-font-weight: normal;">Printable Recipe</b></a></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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2 tablespoons butter, unsalted</div>
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2 tablespoons olive oil</div>
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3 medium shallots, minced</div>
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2 pounds mushrooms, sliced (I used cremini and white
mushrooms)</div>
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salt</div>
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freshly ground black pepper</div>
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½ cup dry white wine (I used a chardonnay)</div>
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2 cups plus 2 tablespoons heavy cream</div>
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1 box (9 ounces) Barilla lasagna sheets (no boiling
required) or use fresh lasagna </div>
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4 cups of shredded cheese (I used an Italian cheese mixture
and gruyere)</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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Preheat oven to 350 degrees F.<span style="mso-spacerun: yes;"> </span>Lightly butter a 9x13 inch baking sheet.</div>
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In a large skillet, over medium-high heat, melt butter in
olive oil.</div>
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Add shallots and cook for 1 minute.<span style="mso-spacerun: yes;"> </span></div>
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Add in mushrooms and season with salt and pepper.<span style="mso-spacerun: yes;"> </span>Cook for about 15 to 20 minutes until
mushrooms are browned.</div>
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Add wine and boil until evaporated, about 1 minute.</div>
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Add 2 cups of cream and bring to a boil.<span style="mso-spacerun: yes;"> </span>Simmer over medium heat until slightly
reduced, about 5 minutes.</div>
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Season with additional salt and pepper if needed.</div>
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Arrange 4 lasagna sheets in the prepared baking dish.</div>
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Top with 1/3 of the mushroom mixture and ¼ of the cheese.</div>
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Repeat layering 2 more times and ending with a layer of
pasta.</div>
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Brush top with remaining 2 tablespoons of cream and add
remaining cheese on top.</div>
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Cover lasagna with foil and bake for 15 minutes.<span style="mso-spacerun: yes;"> </span>Remove foil and bake addition 15
minutes or longer until top is golden.</div>
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Cover loosely and allow to rest for 15 minutes before
serving.</div>
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(Note:<span style="mso-spacerun: yes;"> </span>If using
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Serves 8.</div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-17833726963538205972013-12-18T20:24:00.002-05:002013-12-18T20:24:29.241-05:00Roasted Butternut Squash Soup
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<span style="mso-bidi-font-weight: normal;">I made this delicious Roasted Butternut Squash Soup for a dinner party not too long ago. This soup is great if you make it ahead too, which is exactly what I did the day before the dinner party. The butternut squash, apples and onions get roasted in the oven and the honey glaze gives a wonderful caramelization. I love how warm and comforting this soup is and it is perfect for winter. Sorry I've been a slacker posting recipes these days - I have been hooked on Netflix watching Gossip Girl...LOL I know! It is so addicting and I can't stop now. Also I've been attending and hosting holiday parties so life is busy these days. Enjoy!</span></div>
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<b style="mso-bidi-font-weight: normal;"> </b></div>
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<b style="mso-bidi-font-weight: normal;">Roasted Butternut
Squash Soup</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/roasted-butternut-squash-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe</a> </b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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3 to 4 pounds butternut squash, halved and seeds removed (I
used 2 squashes.)</div>
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4 tablespoons vegetable oil or olive oil</div>
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2 tablespoons honey</div>
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1 granny smith apple, peeled, cored and quartered</div>
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2 onions, quartered</div>
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32 ounces chicken stock</div>
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1 cup half and half (or heavy cream)</div>
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½ teaspoon nutmeg</div>
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1 ½ teaspoons salt</div>
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1 ½ teaspoons black pepper</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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Preheat oven to 425 degrees F.<span style="mso-spacerun: yes;"> </span>Line a baking sheet with foil.</div>
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Place squash cut side up on baking sheet.<span style="mso-spacerun: yes;"> </span>Place apples and onions on baking
sheet.</div>
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In a small bowl, whisk oil and honey until combined. Brush
squash, apples, and onions with the oil and honey mixture.</div>
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Roast in oven for about 50 minutes to 1 hour.<span style="mso-spacerun: yes;"> </span></div>
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When squash is cool enough to handle, scoop the flesh into a
large pan (I used my dutch oven) with the apples and onions.<span style="mso-spacerun: yes;"> </span></div>
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Stir in chicken stock, nutmeg, salt and pepper.<span style="mso-spacerun: yes;"> </span>Bring to a boil over medium-high heat.</div>
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Reduce heat to medium-low and simmer for 15 minutes.<span style="mso-spacerun: yes;"> </span></div>
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Reduce heat to low and slowly stir in cream or half and
half.</div>
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Use a blender or food processor to puree the soup until smooth.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>You may also use an immersion blender.<span style="mso-spacerun: yes;"> </span>Season with additional salt and pepper
if needed.</div>
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Serves 8.</div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-27124625123150205622013-12-08T17:49:00.000-05:002013-12-08T17:49:11.795-05:00Rolo Pretzels
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<span style="mso-bidi-font-weight: normal;">Need an easy holiday treat? These Rolo Pretzels hardly need a recipe since they are so easy to make. I think the hardest part is unwrapping all the rolo candies! I bet you can't just eat one too, they are so addicting. Last year, I made thse Rolo Pretzel Candies with M&Ms, click the following link for the recipe - <a href="http://sophieinthekitchen.blogspot.com/2012/12/pretzel-rolo-candies.html" target="_blank">http://sophieinthekitchen.blogspot.com/2012/12/pretzel-rolo-candies.html</a>. Enjoy!</span><b style="mso-bidi-font-weight: normal;"><br /></b></div>
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<b style="mso-bidi-font-weight: normal;"> </b></div>
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<b style="mso-bidi-font-weight: normal;">Rolo Pretzels</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/rolo-pretzels?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe</a> </b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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1 bag of mini pretzels</div>
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1 bag of rolo candy</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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Preheat oven to 350 degrees F.</div>
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Line a large baking sheet with parchment paper (or foil).</div>
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Place pretzels in a single layer on baking sheet.</div>
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Unwrap rolo candies and place a single rolo on top of each
pretzel.</div>
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Bake for 2 minutes until rolos are shiny but still maintain
their shape.</div>
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Place another pretzel on top of each rolo and press down
lightly.</div>
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Allow rolo pretzels to cool completely before storing.<span style="mso-spacerun: yes;"> </span>Wait about half an hour before picking
up each rolo pretzel or the chocolate will smear.<span style="mso-spacerun: yes;"> </span>You may also place baking sheet in freezer for about
10 minutes for chocolate to set.</div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-59076997428530737902013-12-05T20:35:00.003-05:002013-12-05T20:35:46.411-05:00Stuffed Cabbage Rolls
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<span style="mso-bidi-font-weight: normal;">These Stuffed Cabbage Rolls are such a simple, but warming dish. It is a perfect winter time meal! I believe stuffed cabbage rolls are generally an eastern European dish. There are so many various recipes for stuffed cabbage rolls so I went for a really basic recipe. I preferred to use fire roasted tomatoes instead of the typical tomato sauce. Overall, they were a hit when I brought them over to my friend's house for dinner. Enjoy! </span></div>
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<b style="mso-bidi-font-weight: normal;">Stuffed Cabbage Rolls</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/stuffed-cabbage-rolls?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe</a> </b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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1 cabbage, cored and leaves removed</div>
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1 pound ground beef</div>
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1 cup cooked rice</div>
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1 small onion, diced</div>
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1 egg</div>
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1 tablespoon Worcestershire sauce</div>
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3 or 4 garlic cloves, minced</div>
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1 teaspoon garlic, granulated</div>
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1 teaspoon salt</div>
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1 teaspoon black pepper</div>
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15 ounce can fire roasted tomatoes or tomato sauce</div>
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½ cup water</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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Preheat oven to 350 degrees F.</div>
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Bring a large pot of water to boiling.<span style="mso-spacerun: yes;"> </span>Boil cabbage leaves for 3 minutes and drain.</div>
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In a large bowl, combine ground beef, rice, onion, egg, Worcestershire
sauce, garlic, salt, and pepper.</div>
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Place about ¼ cup of meat mixture into center of each
cabbage leaf.<span style="mso-spacerun: yes;"> </span>Roll up and tuck
ends in.</div>
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Place rolls in a baking pan.</div>
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Pour tomatoes over cabbage rolls.</div>
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Cover with foil and bake for 1 hour and 30 minutes.</div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-47363750237248711102013-12-01T10:17:00.001-05:002013-12-01T10:17:42.117-05:00Perfect Apple Pie
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<span style="mso-bidi-font-weight: normal;">This Perfect Apple Pie was beautiful and absolutely perfect! I made a lattice crust instead of the usual double crust since it was for Thanksgiving. A lattice crust is easier than you think - <a href="http://www.thekitchn.com/how-to-make-a-lattice-pie-crust-cooking-lessons-from-the-kitchn-191672" target="_blank">click here for a link on how to make a lattice crust</a>. I had a hard time not eating any of this pie and had to wait a whole day to share it with my family at Thanksgiving. I ate so much this past week! It was great spending time with my family and my uncle even made donuts for Chanukah. I made latkes too, recipe to be posted soon! Sorry I'm so behind on posting recipes these days and hopefully I'll find time to try to keep up. Hope you all had a Happy Thanksgiving and Chag Chanukah! Enjoy!</span><b style="mso-bidi-font-weight: normal;"><br /></b></div>
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<b style="mso-bidi-font-weight: normal;">Perfect Apple Pie</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/perfect-apple-pie?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe</a> </b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients for Crust</b></div>
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2 ½ cups flour, all purpose</div>
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1 teaspoon salt</div>
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2 tablespoons sugar</div>
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¾ cup unsalted butter, chilled and cut into small cubes </div>
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½ cup vegetable shortening, cut into large cubes</div>
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6 to 8 tablespoons ice cold water</div>
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<b style="mso-bidi-font-weight: normal;">Directions for Crust</b></div>
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In a food processor, pulse to combine flour, salt and
sugar.<span style="mso-spacerun: yes;"> </span>Add in butter and pulse 4
to 5 times.<span style="mso-spacerun: yes;"> </span>Add shortening and
pulse 4 to 5 times.<span style="mso-spacerun: yes;"> </span></div>
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Add in 6 tablespoons of ice cold water and pulse a few more
times.<span style="mso-spacerun: yes;"> </span>Add water 1 tablespoon a
time if needed.<span style="mso-spacerun: yes;"> </span>The dough should
be crumbly and stick together.</div>
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Place dough on a lightly floured surface.<span style="mso-spacerun: yes;"> </span>Divide the dough into 2 balls and
flatten into <span style="mso-spacerun: yes;"> </span>4-5 inch sized disks.<span style="mso-spacerun: yes;"> </span>(Do not over knead dough.)<span style="mso-spacerun: yes;"> </span></div>
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Wrap dough in plastic and refrigerate for at least 1 hour or
up to 2 days.<span style="mso-spacerun: yes;"> </span>When ready to roll,
make sure it is not too stiff or allow to sit at room temperature for 5 minutes
beforehand.</div>
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Lightly flour surface and place dough on top to roll
out.<span style="mso-spacerun: yes;"> </span>Use a rolling pin from
center of dough outwards.<span style="mso-spacerun: yes;"> </span>Roll
until large enough for pie plate.<span style="mso-spacerun: yes;">
</span>Repeat for a double crust.</div>
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<b style="mso-bidi-font-weight: normal;">Ingredients for
Filling</b></div>
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4 tart apples, cored and thinly sliced (I used granny smith
apples.)</div>
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3 sweet apples, cored and thinly sliced (I used pink lady
apples.)</div>
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1/3 cup sugar</div>
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¼ cup flour, all purpose</div>
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1 teaspoon cinnamon</div>
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½ teaspoon nutmeg</div>
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¼ teaspoon allspice</div>
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¼ teaspoon salt</div>
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1 lemon, juiced and zested</div>
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1 egg, beaten for egg wash (optional)</div>
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<b style="mso-bidi-font-weight: normal;">Directions for
Filling</b></div>
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Preheat oven to 425 degrees F.</div>
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In a large bowl, mix sugar, flour, cinnamon, nutmeg, allspice
and salt.<span style="mso-spacerun: yes;"> </span>Stir in apples until
well mixed.<span style="mso-spacerun: yes;"> </span>Add in lemon juice and
zest.</div>
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Spoon apple filling into pie shell.<span style="mso-spacerun: yes;"> </span></div>
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<a href="http://4.bp.blogspot.com/-UWn93w8nzZ4/UptR3TRJlRI/AAAAAAAAHrM/H3nkf-GWzxA/s1600/IMG_0304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-UWn93w8nzZ4/UptR3TRJlRI/AAAAAAAAHrM/H3nkf-GWzxA/s640/IMG_0304.JPG" width="640" /></a></div>
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Place second rolled pie crust on top of filling.<span style="mso-spacerun: yes;"> </span>Trim any extra pie crust overhanging
edge of pie plate.<span style="mso-spacerun: yes;"> </span>Press to seal
crust.<span style="mso-spacerun: yes;"> </span>Cut slits to allow excess
steam out.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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Optional:<span style="mso-spacerun: yes;"> </span>Paint
top of crust with egg wash with a brush for a golden color.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2-IzFI2S0y4/UptSRnggE5I/AAAAAAAAHrc/x-oTrriuazk/s1600/Perfect+Apple+Pie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-2-IzFI2S0y4/UptSRnggE5I/AAAAAAAAHrc/x-oTrriuazk/s640/Perfect+Apple+Pie3.jpg" width="640" /></a></div>
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Bake<span style="mso-spacerun: yes;"> </span>for 25
minutes.<span style="mso-spacerun: yes;"> </span>Lower oven temperature to
350 degrees F and bake for additional 30 to 40 minutes.</div>
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<br /></div>
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<a href="http://2.bp.blogspot.com/-G78peepNCl0/UptSg5dHuNI/AAAAAAAAHrk/fKwpfC-tXpw/s1600/Perfect+Apple+Pie4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-G78peepNCl0/UptSg5dHuNI/AAAAAAAAHrk/fKwpfC-tXpw/s640/Perfect+Apple+Pie4.jpg" width="640" /></a></div>
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Allow to cool before cutting.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
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Store at room temperature, covered, for up to 2 days. Refrigerate
for additional 2 to 3 days.</div>
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<br />Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-73734388254616608902013-11-25T18:55:00.000-05:002013-11-25T18:55:10.690-05:00Homemade Vanilla Extract
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<span style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-weight: normal;">I had no idea I could make my own vanilla extract! </span>This Homemade Vanilla Extract would make a perfect gift for the holidays and it is so easy to make too. I did some online research and it seems that there is no reason to use fancy alcohol so a mid-range will do. I estimate 3 vanilla beans per cup of alcohol so if you have a larger jar, you may adjust accordingly. The vanilla beans smell so good and I read that you can make vanilla scented sugar. Just place a vanilla bean in a jar of sugar and that's it! How easy is that? Enjoy!</span></div>
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<b style="mso-bidi-font-weight: normal;"> </b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Homemade Vanilla
Extract</b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/homemade-vanilla-extract?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe</a> </b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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1 cup alcohol (vodka, rum or bourbon)</div>
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3 vanilla beans</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MNJcDd6bMaw/UpPihewqrEI/AAAAAAAAHpU/ONr8lWSq0WU/s1600/IMG_0175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-MNJcDd6bMaw/UpPihewqrEI/AAAAAAAAHpU/ONr8lWSq0WU/s640/IMG_0175.JPG" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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<br /></div>
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Split vanilla beans using a small paring knife.</div>
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<br /></div>
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Place vanilla beans in a glass jar with a tight fitting lid.</div>
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Pour your alcohol of choice into the jar with vanilla
beans.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-CXk5MyFifSE/UpPi1cnHnOI/AAAAAAAAHpk/iZpM3X9Pejc/s1600/IMG_0178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-CXk5MyFifSE/UpPi1cnHnOI/AAAAAAAAHpk/iZpM3X9Pejc/s640/IMG_0178.JPG" width="640" /></a></div>
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Push vanilla beans down so they are submerged.</div>
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Seal the jar and store in a cool, dark place (i.e. back of
cupboard) for at least 1 month.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZaRNXOYa8vQ/UpPi-q9jnbI/AAAAAAAAHps/M3rusSnQjzQ/s1600/IMG_0179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-ZaRNXOYa8vQ/UpPi-q9jnbI/AAAAAAAAHps/M3rusSnQjzQ/s640/IMG_0179.JPG" width="640" /></a></div>
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<br /></div>
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Shake jar once a week.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4KI1aJGQd2Q/UpPjNJsGJDI/AAAAAAAAHp0/mzPcaENId0A/s1600/IMG_0257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-4KI1aJGQd2Q/UpPjNJsGJDI/AAAAAAAAHp0/mzPcaENId0A/s640/IMG_0257.JPG" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Notes:</b> The
vanilla extract will keep for up to 1 year at room temperature.<span style="mso-spacerun: yes;"> </span>You can top jar off with enough alcohol
to keep vanilla beans submerged.<span style="mso-spacerun: yes;">
</span>Replace vanilla beans as they start to lose their flavor (about every 3
to 6 months). </div>
Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-26276211072147523202013-11-17T09:34:00.000-05:002013-11-17T09:34:53.935-05:00Thirty-One
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<span style="mso-bidi-font-family: "Times New Roman";">Hi
readers and blog followers!</span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></div>
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<span style="mso-bidi-font-family: "Times New Roman";"> </span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></div>
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I decided to have an online/catalog thirty-one party based
on so many compliments I’ve received on my bags. I use them all the time
for carrying foods/dishes (utility tote) and groceries (thermal bag). They
also make great gifts, perfect for the holidays.<span style="mso-bidi-font-size: 10.0pt;"></span></div>
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Here's the website info: <span style="color: #555555;"><a href="http://www.mythirtyone.com/allisonhennen" target="_blank"><span style="color: blue;">www.mythirtyone.com/allisonhennen</span></a>
</span>Click on My Parties at the top of the page. Click
"Sophie's Pre-Holiday Catalog Party", click "shop now". <br />
<br />
It is best if you order online :) Feel free to share with your family, friends
and/or coworkers!<span style="mso-bidi-font-size: 10.0pt;"></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="background: yellow; color: #000099;">November Customer Special & Details:</span></u></b><span style="color: #555555;"><br />
<br />
</span>* For every $35 you spend, you can get a MEDIUM Utility Tote for
only $7! <span style="mso-spacerun: yes;"> </span>How awesome is that?<span style="mso-spacerun: yes;"> </span>It is the best deal and I used my
medium utility tote all the time!<span style="mso-bidi-font-size: 10.0pt;"></span></div>
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<br />
* Personalization is $7 for any item specified with an "E".
Icons are also available for $10.<br />
<br />
Just let me know if you have any questions. Thank you!<span style="mso-bidi-font-size: 10.0pt;"> </span></div>
Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-63649817721210249012013-11-13T21:04:00.000-05:002013-11-13T21:04:59.225-05:00Southwestern Style Chicken Soup<style>
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<span style="mso-bidi-font-weight: normal;">This Southwestern Style Chicken Soup is my new favorite soup (it used to be the <a href="http://sophieinthekitchen.blogspot.com/2013/09/lasagna-soup.html" target="_blank">lasagna soup</a>, which is still a favorite btw) because it is so flavorful. I love the lime and cilantro in the soup so I would not leave those out, especially the lime. It is also a great way to use up any leftover cooked chicken. Another plus is that this is a gluten free meal and it is healthy. Feel free to add more veggies, this soup is versatile. </span><span style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-weight: normal;">Overall, this soup is warm, hearty and perfect for fall. </span>Enjoy!</span></div>
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<b style="mso-bidi-font-weight: normal;">Southwestern Style
Chicken Soup</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/southwestern-style-chicken-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe </a></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
<div class="MsoNormal">
2 tablespoons olive oil</div>
<div class="MsoNormal">
1 cup onion, diced (I used 1 medium sized red onion.)</div>
<div class="MsoNormal">
1 hot pepper, diced (I used a Hungarian wax pepper.)</div>
<div class="MsoNormal">
3 garlic cloves, minced</div>
<div class="MsoNormal">
5 cups vegetable broth (or use chicken broth)</div>
<div class="MsoNormal">
¼ cup uncooked white rice (or use brown rice)</div>
<div class="MsoNormal">
1 teaspoon cumin</div>
<div class="MsoNormal">
15 ounce can garbanzo beans, drained and rinsed (or any
white bean)</div>
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2 cups cooked chicken breast, chopped</div>
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½ cup frozen corn
</div>
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½ cup fresh cilantro, chopped</div>
<div class="MsoNormal">
½ teaspoon black pepper</div>
<div class="MsoNormal">
¼ teaspoon salt</div>
<div class="MsoNormal">
1 cup tomato, diced</div>
<div class="MsoNormal">
1 avocado, diced</div>
<div class="MsoNormal">
1 tablespoon fresh lime juice (I used 1 lime.)</div>
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<br /></div>
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<a href="http://3.bp.blogspot.com/-aW893oGll38/UoLIoFCUdLI/AAAAAAAAHnw/YFMallToU6w/s1600/Southwestern+Style+Chicken+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-aW893oGll38/UoLIoFCUdLI/AAAAAAAAHnw/YFMallToU6w/s640/Southwestern+Style+Chicken+Soup.jpg" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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<br /></div>
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Heat olive oil in a heavy pot over medium-high heat.</div>
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<br /></div>
<div class="MsoNormal">
Add in onions and peppers.<span style="mso-spacerun: yes;"> </span>Sauté for about 3 minutes until slightly softened and add in
garlic.<span style="mso-spacerun: yes;"> </span>Sauté for an additional
minute until garlic is fragrant. </div>
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Add in broth, rice, cumin, and beans.</div>
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Bring to a boil and reduce heat to low.<span style="mso-spacerun: yes;"> </span>Cover and simmer for 15 minutes.</div>
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Uncover and stir in chicken, corn, cilantro, pepper, and
salt.<span style="mso-spacerun: yes;"> </span>Simmer for additional 5
minutes or until chicken is thoroughly heated.</div>
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Remove from heat.<span style="mso-spacerun: yes;">
</span>Stir in tomato, avocado and lime juice.</div>
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Serves 6 to 8.</div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-50383754025860308792013-11-11T08:56:00.000-05:002013-11-11T08:56:01.445-05:00Apple Cider Ice Cream<style>
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<span style="mso-bidi-font-weight: normal;">This Apple Cider Ice Cream tastes just like apple pie to me and its so good! This ice cream is full of flavor and is perfect for fall. I brought this ice cream to work and everyone loved it. My cousin already thinks this apple cider ice cream will go great with pumpkin pie for Thanksgiving. So I will definitely have to make another batch. I did make a few changes from my past ice cream recipes since I had limited ingredients when I decided to make this apple cider ice cream. The ice cream isn't as creamy as it could have been but I had a coworker who told me she prefers a less creamy ice cream. If you use heavy cream instead of the half and half and double the egg yolks to 6, then you will have the creamy consistency. Enjoy!</span><br />
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<b style="mso-bidi-font-weight: normal;">Apple Cider Ice Cream</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/apple-cider-ice-cream?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe </a></b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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2 cups apple cider (I used a cranberry and apple cider)</div>
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¾ cup sugar</div>
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1 cinnamon stick</div>
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2 cups half and half (or heavy cream)</div>
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2 cups milk</div>
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3 egg yolks </div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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In a small saucepan, over medium-high heat, whisk apple cider,
sugar and cinnamon stick.<span style="mso-spacerun: yes;"> </span>Bring to
a boil and stir occasionally until reduced by half, about 25 to 30
minutes.<span style="mso-spacerun: yes;"> </span>Remove from heat and
discard cinnamon stick.</div>
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In a large saucepan, over medium heat, bring half and half
or cream and milk to a simmer.<span style="mso-spacerun: yes;"> </span></div>
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Beat egg yolks in a small bowl.<span style="mso-spacerun: yes;"> </span>Slowly ladle a cup of the warmed milk mixture into egg yolks
and whisk.<span style="mso-spacerun: yes;"> </span>Make sure the eggs do
no curdle.</div>
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Whisk in egg mixture to saucepan with milk mixture.<span style="mso-spacerun: yes;"> </span>Add in reduced cider.</div>
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Whisk to combine and cook over medium heat until mixture
thickens and coats the back of a spoon.<span style="mso-spacerun: yes;">
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Allow mixture to cool and refrigerate until chilled.</div>
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Process chilled mixture in your ice cream maker.</div>
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Transfer to an airtight container and freeze until firm, at
least 4 hours or overnight.</div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-53686440008051130122013-11-06T20:28:00.001-05:002013-12-01T22:40:52.140-05:00Chinese Chicken and Broccoli<br />
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<span style="mso-bidi-font-weight: normal;">Craving Chinese food? This Chinese Chicken and Broccoli stir-fry dish is so simple and delicious. It is better than Chinese take out because you know exactly what you are putting in your dish. This is great served over rice of course. Overall, this dish took me about 30 minutes to make including the rice. I just started the rice in my rice cooker first. As a note, if you don't have the Shaoxing Chinese rice wine, you can substitute sherry, gin or dry white wine. This dish definitely satisfied my Chinese food craving. Also, I recently made an apple cider ice cream for the first time and tested it out with coworkers today - yup, it was a hit! I'll be posting that recipe in the next post :) Enjoy! </span><br />
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<b style="mso-bidi-font-weight: normal;"><a href="http://2.bp.blogspot.com/-Pt96PFfMlMg/Unb8Y8YFoNI/AAAAAAAAHk0/7M5aOAO1OMc/s1600/IMG_0365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-Pt96PFfMlMg/Unb8Y8YFoNI/AAAAAAAAHk0/7M5aOAO1OMc/s640/IMG_0365.JPG" width="640" /></a></b></div>
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<b style="mso-bidi-font-weight: normal;">Chinese Chicken and
Broccoli </b></div>
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<a href="https://sites.google.com/site/sophieinthekitchenrecipes/chinese-chicken-and-broccoli?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><b style="mso-bidi-font-weight: normal;">Printable Recipe</b></a></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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1 pound chicken
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1 tablespoon vegetable oil</div>
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2 cups broccoli florets</div>
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1 tablespoon water</div>
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<b style="mso-bidi-font-weight: normal;">For marinade</b></div>
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½ teaspoon baking soda</div>
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1 teaspoon sugar</div>
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2 teaspoons cornstarch</div>
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1 tablespoon soy sauce</div>
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1 tablespoon water</div>
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2 tablespoon vegetable oil</div>
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<b style="mso-bidi-font-weight: normal;">For sauce</b></div>
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¼ cup and 1 tablespoon soy sauce (I used low sodium.)</div>
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2 tablespoons brown sugar</div>
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4 cloves garlic, minced</div>
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2 tablespoons flour</div>
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1 tablespoon shaoxing wine (Chinese rice wine)</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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In a bowl, mix the marinade ingredients and add chicken.<span style="mso-spacerun: yes;"> </span>Toss to evenly coat chicken and allow
chicken to marinate while preparing the sauce and broccoli.<br />
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In a small saucepan, bring water to a boil.<span style="mso-spacerun: yes;"> </span>Add broccoli and cook for 3
minutes.<span style="mso-spacerun: yes;"> </span>Drain and set
aside.<span style="mso-spacerun: yes;"> </span>Be careful not to overcook
the broccoli since it will be added to the stir fry later.<span style="mso-spacerun: yes;"> </span>You may also cook the broccoli in a
steamer.<br />
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In a bowl, mix sauce ingredients and set aside.<br />
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Heat 1 tablespoon vegetable oil in a wok or large skillet
over medium-high heat.<span style="mso-spacerun: yes;"> </span>Add chicken
and half the sauce mixture.<span style="mso-spacerun: yes;"> </span>Cook
the chicken for about 7 minutes until cooked through.<span style="mso-spacerun: yes;"> </span>Add in broccoli and remaining sauce and 1 tablespoon water.<br />
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Continue to stir and cook for additional 2 to 3 minutes to
thicken sauce or until broccoli is tender, but still crisp.<br />
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Serves 4 to 6.<br />
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-81838893091318542332013-11-03T20:35:00.000-05:002013-11-03T20:35:00.194-05:00Chocolate Cream Cheese Frosting
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<span style="mso-bidi-font-weight: normal;">I made chocolate cupcakes with this Chocolate Cream Cheese Frosting for Halloween last week. I brought them for a coworker's retirement party and they turned out great. My friend gave me all the Halloween decor for the cupcakes so it was perfect. I would definitely be using this Chocolate Cream Cheese Frosting recipe for future cupcakes because it is so easy. I love a recipe with only a few ingredients. Sorry I am also behind on posting recipes but I got obsessed with watching Breaking Bad and I have finally finished all 5 seasons! The show is so addicting and I couldn't stop because it is that good. So go watch Breaking Bad if you haven't already and try this frosting, enjoy! </span></div>
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<b style="mso-bidi-font-weight: normal;">Chocolate Cream
Cheese Frosting</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/chocolate-cream-cheese-frosting?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe </a></b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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8 ounces cream cheese, room temperature</div>
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¼ cup unsalted butter or 4 tablespoons, room temperature</div>
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3 cups powdered sugar, sifted</div>
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½ cup cocoa powder</div>
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1 teaspoon vanilla</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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In a stand mixer, beat cream cheese and butter until smooth
and creamy.</div>
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Slowly add in powdered sugar and cocoa powder.</div>
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Add in vanilla.</div>
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Makes enough for 24 cupcakes.</div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-30127405343976529472013-10-29T17:44:00.001-04:002013-10-29T17:44:27.758-04:00Basic Pizza Dough<style>
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<span style="mso-bidi-font-weight: normal;">I don't know why but I haven't made pizza dough in a long time. I came across Martha Stewart's recipe for a basic pizza dough (<a href="http://www.marthastewart.com/332275/basic-pizza-dough" target="_blank">original recipe link here</a>) and it was super easy. This recipe makes enough for 2 large pizzas so I froze half the dough for a future pizza night. Overall this Basic Pizza Dough recipe is great and you can make it without a stand mixer too. Just stir everything together and let it rise, how easy right? Enjoy!</span><br />
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<b style="mso-bidi-font-weight: normal;"><br /></b>
<b style="mso-bidi-font-weight: normal;">Basic Pizza Dough</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/basic-pizza-dough?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe</a> </b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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5 teaspoons active dry yeast </div>
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1 ½ cup warm water</div>
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2 tablespoons sugar</div>
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¼ cup olive oil</div>
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2 teaspoons salt</div>
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4 cups flour (all-purpose)</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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Pour warm water into a large bowl or stand mixer.<span style="mso-spacerun: yes;"> </span>Sprinkle yeast over water and let stand
for about 5 minutes, until foamy.<br />
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Stir sugar, oil, and salt into yeast mixture.<br />
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If using a stand mixer, use dough hook.<span style="mso-spacerun: yes;"> </span>Slowly add in flour and stir until a
sticky dough forms.<br />
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Transfer dough to an oiled bowl and rotate dough so all
sides are lightly covered with oil.<br />
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Cover bowl with plastic wrap and set aside until dough has
doubled, about 1 hour.<span style="mso-spacerun: yes;"> </span>You may
also store dough overnight in the refrigerator.<br />
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Turn dough onto a lightly floured surface and gently knead a
few times before using.<br />
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Makes 2 large pizzas.</div>
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<b style="mso-bidi-font-weight: normal;">Notes:</b></div>
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To freeze, you can wrap the dough in plastic and freeze it
in a resealable freezer bag for up to 3 months. <span style="mso-spacerun: yes;"> </span><br />
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To bake, preheat oven to 500 degrees.<span style="mso-spacerun: yes;"> </span><span style="mso-bidi-font-family: "Times New Roman";">Place
each dough ball on a baking sheet or pizza stone; using your hands, gently
flatten, and pull into 8-by-10-inch ovals. Top as desired.<span style="mso-spacerun: yes;"> </span>Bake until crust is golden brown and
toppings are hot, rotating sheets halfway through, 10 to 12 minutes.</span><br />
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-31706815799870962592013-10-24T21:52:00.002-04:002013-10-24T21:52:34.205-04:00Strawberry Panna Cotta<style>
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<span style="mso-bidi-font-weight: normal;">I loved this Strawberry Panna Cotta! I made a <a href="http://sophieinthekitchen.blogspot.com/2013/05/vanilla-panna-cotta.html" target="_blank">vanilla panna cotta</a> before and I personally think the strawberry flavor is even better. The fresh pureed strawberries are absolutely delicious in this panna cotta. This dessert is light and refreshing and not overly sweet. Enjoy!</span><br />
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<b style="mso-bidi-font-weight: normal;"><br /></b>
<br />
<b style="mso-bidi-font-weight: normal;">Strawberry Panna
Cotta</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/strawberry-panna-cotta?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe </a></b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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2 cups heavy cream</div>
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¼ cup sugar</div>
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1 teaspoon vanilla extract</div>
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1 packet gelatin (about 2 ¼ teaspoons)</div>
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3 tablespoons cold water</div>
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2 cups strawberries, pureed</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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In a food processor (or blender), puree strawberries.<span style="mso-spacerun: yes;"> </span>Set aside.<br />
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In a bowl, add cold water and sprinkle the gelatin on
top.<span style="mso-spacerun: yes;"> </span>Let stand for 5 to 10
minutes.<span style="mso-spacerun: yes;"> </span>Set aside.<br />
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In a small saucepan, heat heavy cream and sugar.<span style="mso-spacerun: yes;"> </span>Stir until sugar is dissolved.</div>
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Remove from heat and stir in vanilla extract and 1 ½ cups strawberry
puree.</div>
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Lightly grease 4 custard cups or 2 larger ramekins if
serving as a mold.</div>
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Pour gelatin into panna cotta mixture and stir until the
gelatin is dissolved.<br />
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Divide the panna cotta mixture into the prepared cups or
ramekins.<br />
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Chill in refrigerator for 4 hours or until panna cotta is
firmly set.<span style="mso-spacerun: yes;"> </span>Feel free to chill
overnight.</div>
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To unmold, run a knife around the edge of the panna cotta
and flip onto a plate.<span style="mso-spacerun: yes;"> </span>You may
also serve as is in individual cups/ramekins.</div>
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Spoon remaining pureed strawberries evenly over each panna
cotta.<br />
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Serves 2 to 4.<br />
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-20395410198452775222013-10-21T19:27:00.000-04:002013-10-21T19:27:10.707-04:00Chicken Fried Rice<style>
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<span style="mso-bidi-font-weight: normal;">I had a request to make Chicken Fried Rice and I wanted to share this recipe. It is delicious and easy to make as long as you have all the ingredients on hand. I cooked the rice the day before since fried rice is best with leftover rice. What I love about fried rice is how versatile it is, because it is a meal made out of leftovers. This Chicken Fried Rice recipe is so simple and delicious. It is also freezer friendly. Enjoy!</span><b style="mso-bidi-font-weight: normal;"><br /></b></div>
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<b style="mso-bidi-font-weight: normal;">Chicken Fried Rice</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/chicken-fried-rice?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe </a></b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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4 cups rice, cooked </div>
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2 tablespoons vegetable oil</div>
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3 to 4 chicken breasts, cut into bite-sized pieces</div>
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1 onion, diced</div>
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2 cups frozen mixed vegetables</div>
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1 teaspoon garlic, minced</div>
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1 teaspoon ginger, minced</div>
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4 eggs, beaten</div>
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1 tablespoon sesame oil</div>
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1 to 2 tablespoons oyster sauce</div>
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¼ to ½ cup soy sauce</div>
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salt and pepper</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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Season chicken with salt and pepper.</div>
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In a small bowl, beat eggs with sesame oil.<span style="mso-spacerun: yes;"> </span>Set aside.</div>
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Heat vegetable oil in a wok or large pan over medium-high
heat.</div>
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Add in chicken and cook until light pink.</div>
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Stir in onions and cook until softened, about 3 to 5
minutes.</div>
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Next, stir in frozen vegetables and cook for about a minute.</div>
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Stir in garlic and ginger and cook until fragrant, about a
minute.</div>
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Next, add in eggs with sesame oil.</div>
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Stir in oyster sauce.</div>
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Next, add in rice and soy sauce.</div>
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Stir to mix rice in with chicken and vegetables.</div>
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Serves 6 to 8.</div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-26449866211350043632013-10-15T10:49:00.001-04:002013-10-15T10:49:19.032-04:00Cream Cheese Chocolate Chip Cookies<style>
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<span style="mso-bidi-font-weight: normal;">These Cream Cheese Chocolate Chip Cookies are absolutely delicious but I do have a weakness for cookies in general, I mean who doesn't right? The cream cheese in these cookies give a slight tangy flavor and makes these cookies soft in the middle, with nice crisp edges. I also loved the dark chocolate chips in these cookies. I have been non-stop cooking and baking with all this free time I have, so thank you government shutdown. I never thought I would say that I can't wait to get back to work. At least I can enjoy these awesome Cream Cheese Chocolate Chip Cookies!</span></div>
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<b style="mso-bidi-font-weight: normal;">Cream Cheese
Chocolate Chip Cookies</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/cream-cheese-chocolate-chip-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe </a></b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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2 ¼ cup flour</div>
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1 teaspoon baking soda</div>
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1 teaspoon salt</div>
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¾ cup butter, room temperature (1 ½ sticks)</div>
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¼ cup cream cheese, room temperature (I used Neufchatel
cheese.)</div>
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½ cup granulated sugar</div>
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1 cup brown sugar </div>
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2 teaspoons vanilla</div>
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2 eggs</div>
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2 cups chocolate chips (I used dark chocolate chips.)</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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In a bowl, whisk together flour, baking soda, and salt.<span style="mso-spacerun: yes;"> </span>Set aside.</div>
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In a stand mixer, beat butter, cream cheese, and sugars
until light and fluffy.</div>
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<a href="http://2.bp.blogspot.com/-WZhSv8aAZK8/Uly0b0-iReI/AAAAAAAAHfo/IJpWTnUuiHM/s1600/Cream+Cheese+Chocolate+Chip+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-WZhSv8aAZK8/Uly0b0-iReI/AAAAAAAAHfo/IJpWTnUuiHM/s640/Cream+Cheese+Chocolate+Chip+Cookies.jpg" width="640" /></a></div>
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Beat in vanilla and eggs.</div>
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Slowly add in flour mixture until combined.</div>
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Stir in chocolate chips.</div>
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Note:<span style="mso-spacerun: yes;"> </span>It is
best to allow cookie dough to cool in the fridge for at least 2 hours or
longer.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
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When ready to bake, preheat oven to 375 degrees F.<span style="mso-spacerun: yes;"> </span></div>
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Drop the cookie dough by tablespoonfuls, well apart, on
baking sheets.<span style="mso-spacerun: yes;"> </span></div>
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Bake for 10 minutes or until lightly browned.<span style="mso-spacerun: yes;"> </span>Allow cookies to cool on baking sheet
for 2 minutes then transfer to a wire rack to cool completely. </div>
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<span style="mso-spacerun: yes;"></span>Makes 3 dozen
cookies. </div>
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Buddy wanted a cookie too, but he's not allowed. He likes to hang out in the kitchen when he knows I'm cooking or baking :)Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-84911533115090919512013-10-14T11:57:00.001-04:002013-10-14T11:57:22.413-04:00Easy Bolognese Sause<style>
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<span style="mso-bidi-font-weight: normal;">As you can tell by the title of this recipe, Easy Bolognese Sauce...it is actually easy! What is great about this sauce is that you can make it ahead of time and freeze it in portions. I made this on a Sunday morning and had enough sauce for 2 meals, shared some of it and then froze the rest. I probably would have added in diced carrots and celery if I had any on hand when I made this, so I will do that next time and see if it tastes any different. Serve this Easy Bolognese Sauce with your favorite pasta and you will have a quick, delicious, and filling meal. I made mine with spaghetti and it was so good. Enjoy! </span></div>
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<b style="mso-bidi-font-weight: normal;"><br /></b></div>
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<b style="mso-bidi-font-weight: normal;">Easy Bolognese Sauce</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/easy-bolognese-sauce?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe </a></b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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1 tablespoon olive oil</div>
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1 pound ground beef</div>
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1 onion, diced</div>
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3 or 4 cloves garlic, minced</div>
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28 ounce can crushed tomatoes</div>
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2 tablespoons tomato paste</div>
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1 tablespoon Italian seasoning</div>
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½ teaspoon red chili flakes</div>
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½ cup red wine</div>
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½ cup milk</div>
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2 teaspoons fresh basil, chopped (I used 2 basil cubes by
Dorot.)</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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In a heavy pan, heat olive oil over medium-high heat.</div>
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Add onions and sauté until soft about 5 to 7 minutes.<span style="mso-spacerun: yes;"> </span></div>
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Next, add in garlic and sauté until fragrant.</div>
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Add ground beef to onions and garlic.<span style="mso-spacerun: yes;"> </span>Cook until meat is no longer pink,
about 8 to 10 minutes.</div>
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Add crushed tomatoes, tomato paste, Italian seasoning, and red
chili flakes.</div>
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Stir in red wine and milk.</div>
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Cover and simmer on low for at least 30 minutes or up to 2
hours.</div>
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Stir in basil about 10 minutes before end of cooking time. </div>
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Serves 6 to 8.</div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-82889802145693037132013-10-11T10:29:00.000-04:002013-10-11T10:29:36.389-04:00Beefy Chili<style>
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<span style="mso-bidi-font-weight: normal;">It had been cold and rainy all day yesterday and this Beefy Chili definitely hit the spot. There are no beans in this chili hence the Beefy Chili name. The flavors are great and I added in about 3 or 4 roasted jalapenos that I had previously roasted, diced and frozen. Roasting jalapenos gives them a more mellow flavor and a nice smokiness. If you like spicy, than you should definitely include the jalapenos, but if not, then you can omit them. I topped this Beefy Chili with </span><span style="mso-bidi-font-weight: normal;">diced avocados, shredded cheddar
cheese, plain greek yogurt, and fresh cilantro. It was so delicious! Enjoy!</span><b style="mso-bidi-font-weight: normal;"><br /></b><br />
<b style="mso-bidi-font-weight: normal;"><br /></b>
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<b style="mso-bidi-font-weight: normal;"><br /></b>
<b style="mso-bidi-font-weight: normal;">Beefy Chili</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/beefy-chili?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe </a></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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1 tablespoon olive oil</div>
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1 pound ground beef</div>
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1 onion, diced</div>
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1 green pepper, diced</div>
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2 to 4 roasted jalapeños, diced (optional – if you like
spicy)</div>
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10 ounce can diced tomatoes with green chili</div>
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28 ounce can crushed tomatoes</div>
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2 tablespoons tomato paste</div>
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1 teaspoon chili powder</div>
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½ teaspoon garlic, granulated or powder</div>
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½ teaspoon paprika</div>
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½ teaspoon cumin</div>
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½ teaspoon salt</div>
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½ teaspoon ground black pepper<br />
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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<br /></div>
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In a heavy pan, heat olive oil over medium-high heat.</div>
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<br /></div>
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Add onions and peppers, sauté until soft about 5 to 7
minutes.<span style="mso-spacerun: yes;"> </span><br />
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</div>
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Add ground beef with onions and peppers.<span style="mso-spacerun: yes;"> </span>Cook until meat is no longer pink,
about 8 to 10 minutes.</div>
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Add in jalapenos, diced tomatoes, crushed tomatoes and tomato
paste.<br />
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Stir in chili powder, garlic, paprika, cumin, salt and
pepper.<br />
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Cover and simmer on low for at least 30 minutes.<br />
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Serves 6 to 8.</div>
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<b style="mso-bidi-font-weight: normal;">Optional Toppings:</b><span style="mso-spacerun: yes;"> </span>diced avocados, shredded cheddar
cheese, sour cream/plain greek yogurt, and/or cilantro.<br />
<br />
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-88665220140985588812013-10-10T21:29:00.000-04:002013-10-10T21:29:43.359-04:00Spiced Nuts<style>
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<span style="mso-bidi-font-weight: normal;">I had a container each of walnuts, almonds and cashews and was trying to figure out what to use them for. I came across Emeril Lagasse's Spiced Nuts recipe (<a href="http://www.foodnetwork.com/recipes/emeril-lagasse/spiced-nuts-recipe2/index.html" target="_blank">click here for original recipe</a>) and decided to make them. I adjusted the recipe a little bit and used what I had. You can use any mixture of nuts such as walnuts, pecans, almonds, hazelnuts, pistachios or cashews. These Spiced Nuts were super easy to make and are a great snack. They are a combination of flavors, both sweet and spicy. These Spiced Nuts would make a great gift during the upcoming holidays too. My friend recommended adding fresh chopped rosemary to the spices so I will have to try that next time. Enjoy!</span></div>
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<b style="mso-bidi-font-weight: normal;">Spiced Nuts</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/spiced-nuts?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe </a></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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6 cups unsalted mixed nuts (I used walnuts, almonds and
cashews.)</div>
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1 teaspoon cumin</div>
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1 teaspoon cayenne pepper</div>
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1 teaspoon cinnamon</div>
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1 teaspoon salt</div>
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4 tablespoons unsalted butter</div>
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6 tablespoons brown sugar</div>
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1 tablespoon water</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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Line a baking sheet with foil.<span style="mso-spacerun: yes;"> </span>Set aside.</div>
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In a bowl, mix spices together.<span style="mso-spacerun: yes;"> </span>Set aside.</div>
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<a href="http://3.bp.blogspot.com/-o6aLvH9j4Sk/UlMM2fwkFGI/AAAAAAAAHZs/OfMRtH_RzUU/s1600/IMG_0082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-o6aLvH9j4Sk/UlMM2fwkFGI/AAAAAAAAHZs/OfMRtH_RzUU/s640/IMG_0082.JPG" width="640" /></a></div>
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Heat a large pan over medium heat.<span style="mso-spacerun: yes;"> </span>Add nuts and stir until they begin to toast, about 3 to 4
minutes.<span style="mso-spacerun: yes;"> </span></div>
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Add butter and stir until nuts begin to darken, about 1
minute.</div>
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<a href="http://4.bp.blogspot.com/-DuSgORHypmA/UlMNYBYj_-I/AAAAAAAAHZ8/E4HMa6-2WBg/s1600/Spiced+Nuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-DuSgORHypmA/UlMNYBYj_-I/AAAAAAAAHZ8/E4HMa6-2WBg/s640/Spiced+Nuts.jpg" width="640" /></a></div>
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Stir in spices, brown sugar, and water.<span style="mso-spacerun: yes;"> </span>Continue to stir until nuts are glazed,
about 5 minutes.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-H7DpqOC7X5s/UlMNx1s7znI/AAAAAAAAHaE/jSr9Mmn7aK0/s1600/Spiced+Nuts1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-H7DpqOC7X5s/UlMNx1s7znI/AAAAAAAAHaE/jSr9Mmn7aK0/s640/Spiced+Nuts1.jpg" width="640" /></a></div>
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Transfer nuts to foil lined baking sheet.<span style="mso-spacerun: yes;"> </span>Separate nuts with a fork so they don’t
stick together.<span style="mso-spacerun: yes;"> </span></div>
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<a href="http://2.bp.blogspot.com/-Oc5M3QeHU2M/UlMN97ZpSNI/AAAAAAAAHaM/yKpFWx0bzDI/s1600/Spiced+Nuts2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Oc5M3QeHU2M/UlMN97ZpSNI/AAAAAAAAHaM/yKpFWx0bzDI/s640/Spiced+Nuts2.jpg" width="640" /></a></div>
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Allow nuts to cool for at least 10 minutes and store in an
airtight container.</div>
Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-86147069898219847492013-10-09T23:10:00.001-04:002013-10-09T23:10:11.540-04:00Banana Cupcakes with Honey Cinnamon Icing<br />
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<span style="mso-bidi-font-weight: normal;">These Banana Cupcakes with Honey Cinnamon Icing are delicious. I mostly followed Martha Stewart's recipe (<a href="http://www.marthastewart.com/314063/banana-cupcakes-with-honey-cinnamon-fros" target="_blank">click here for original recipe link</a>), you can't go wrong with Martha right? I shared these at a belated birthday brunch for dessert and I watched my friend's 2 year old gobble up an entire cupcake! The "cupcakes" are also great without icing too, they are like banana muffins. But I was told the icing is one of the best parts haha. Enjoy!</span></div>
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<b style="mso-bidi-font-weight: normal;"><br /></b></div>
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<b style="mso-bidi-font-weight: normal;">Banana Cupcakes with
Honey Cinnamon Icing</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/banana-cupcakes-with-honey-cinnamon-icing?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe </a></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients for
Cupcakes</b></div>
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1 ½ cup flour</div>
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1 teaspooon baking soda</div>
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1 teaspoon baking powder</div>
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¼ teaspoon salt</div>
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¾ cup sugar</div>
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½ cup unsalted butter, melted (1 stick)</div>
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1 ½ cups mashed bananas (about 3 to 4 ripe bananas)</div>
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2 eggs</div>
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1 teaspoon vanilla</div>
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1 teaspoon cinnamon</div>
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<b style="mso-bidi-font-weight: normal;">Ingredients for Honey
Cinnamon Icing</b></div>
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1 ½ cup powdered sugar</div>
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½ cup unsalted butter, room temperature</div>
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1 to 2 tablespoons honey</div>
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1 teaspoon cinnamon</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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Preheat oven to 350 degrees F.<span style="mso-spacerun: yes;"> </span>Line a muffin pan with paper liners.</div>
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In a bowl, mix sugar and butter until light and fluffy.<span style="mso-spacerun: yes;"> </span>Add in bananas, eggs and vanilla.</div>
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Slowly add in dry ingredients - flour, baking soda, baking
powder, salt and cinnamon.</div>
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<br /></div>
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<a href="http://4.bp.blogspot.com/-w70ZQd02gCg/UlL58RQ62kI/AAAAAAAAHXg/_dDj4qeQWFc/s1600/Banana+Cupcakes+with+Honey+Cinnamon+Icing1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-w70ZQd02gCg/UlL58RQ62kI/AAAAAAAAHXg/_dDj4qeQWFc/s640/Banana+Cupcakes+with+Honey+Cinnamon+Icing1.jpg" width="640" /></a></div>
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Divide batter evenly in lined muffin pan.</div>
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Bake for 25 to 30 minutes or until a toothpick inserted in
cupcake comes out clean. </div>
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Remove cupcakes from pan and cool on wire rack.<span style="mso-spacerun: yes;"> </span></div>
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While cupcakes are cooling, you can make the honey cinnamon
icing.</div>
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In a stand mixer, beat powdered sugar, unsalted butter,
honey, and cinnamon until smooth.</div>
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Spread (or pipe) honey cinnamon icing on cooled cupcakes.</div>
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Makes 12 to 15 cupcakes.</div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-57462674172575620932013-10-07T16:49:00.000-04:002013-10-07T16:50:23.505-04:00Zucchini and Sausage Stuffed Peppers<style>
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<span style="mso-bidi-font-weight: normal;">These Zucchini and Sausage Stuffed Peppers were so flavorful and delicious. I topped them with shredded cheddar cheese at the end of the baking time and it was definitely a plus. Stuffed peppers seem so difficult to make at first but they really are easy and look impressive. They are great served with rice, potatoes or quinoa. Also, I did make only 2 stuffed peppers and used the leftover stuffing mixture to make a sort of mini meatloaf. I used a small loaf pan and topped it with some barbecue sauce. I baked it for an hour too and it came out great. Enjoy!</span><b style="mso-bidi-font-weight: normal;"><br /></b></div>
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<a href="http://1.bp.blogspot.com/-wQNhehpFVK8/UlMIPNUlOOI/AAAAAAAAHZQ/DAr-Rm5-Wao/s1600/Sausage+Stuffed+Peppers1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-wQNhehpFVK8/UlMIPNUlOOI/AAAAAAAAHZQ/DAr-Rm5-Wao/s640/Sausage+Stuffed+Peppers1.jpg" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Zucchini and Sausage
Stuffed Peppers</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/zucchini-and-sausage-stuffed-peppers?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe </a></b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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4 peppers, tops cut off and seeds removed</div>
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1 pound hot Italian sausage</div>
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1 egg</div>
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½ cup onion, finely diced (about ½ onion)</div>
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1 cup zucchini, shredded (about 1 medium sized zucchini)<br />
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1 roma tomato, diced <br />
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¼ cup breadcrumbs</div>
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¼ cup parmesan cheese</div>
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1 teaspoon parsley, dried (or 1 tablespoon fresh parsley)</div>
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1 teaspoon black pepper</div>
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½ teaspoon salt</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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Preheat oven to 350 degrees F.</div>
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In a bowl, mix sausage, egg, onion, zucchini, tomato, breadcrumbs,
parmesan, parsley, pepper and salt.</div>
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Fill peppers with sausage mixture. </div>
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Place stuffed peppers in a baking dish.</div>
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Bake uncovered for 1 hour or until fully cooked through.</div>
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Optional:<span style="mso-spacerun: yes;"> </span>Top stuffed
peppers with your favorite cheese and bake for additional 5 to 10 minutes until
cheese is melted.</div>
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Serves 4.</div>
Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-84502150247722110442013-10-06T13:44:00.001-04:002013-10-06T13:44:23.714-04:00Spicy Chili Shrimp<style>
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<span style="mso-bidi-font-weight: normal;">This Spicy Chili Shrimp is amazing! Not only is it spicy deliciousness but it is a quick and easy dish. The Spicy Chili Shrimp goes perfectly with my <a href="http://sophieinthekitchen.blogspot.com/2012/06/sesame-noodles.html" target="_blank">sesame noodles</a> (<a href="http://sophieinthekitchen.blogspot.com/2012/06/sesame-noodles.html" target="_blank">click for recipe link</a>) too. You could also serve it over plain white rice (or brown rice). This entire dish could be cooked in 15 minutes or less, but you need more time to make the rice or noodles. I actually love cold sesame noodles with the hot Spicy Chili Shrimp. Enjoy!</span><br />
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<b style="mso-bidi-font-weight: normal;">Spicy Chili Shrimp</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/spicy-chili-shrimp?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe </a></b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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1 to 1 ½ pounds uncooked shrimp, peeled and deveined</div>
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3 tablespoons soy sauce (I used low sodium.)</div>
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2 tablespoons chili sauce (I used a garlic chili sauce.)</div>
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2 teaspoons sesame oil (I used toasted sesame oil.)</div>
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2 teaspoons Chinese rice wine (I used Shaoxing cooking wine.) <span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span>
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1 teaspoon sugar</div>
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2 tablespoons olive oil</div>
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3 to 4 cloves garlic, minced</div>
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ground black pepper to taste</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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In a small bowl, combine soy sauce, chili sauce, sesame oil,
rice wine, and sugar.<span style="mso-spacerun: yes;"> </span>Set aside.</div>
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Heat olive oil in a wok or large pan over medium-high heat.<span style="mso-spacerun: yes;"> </span>Add garlic and cook for about 30
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Add shrimp and cook until pink, about 3 to 4 minutes.<span style="mso-spacerun: yes;"> </span></div>
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Add sauce mixture and stir to coat shrimp.<span style="mso-spacerun: yes;"> </span>Cook for until shrimp is fully cooked,
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Season with black pepper.</div>
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Serve over rice or noodles.</div>
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Serves 2 to 4.</div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-39842443233888926772013-10-02T19:39:00.000-04:002013-10-02T19:39:13.427-04:00Meatloaf Cupcakes
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<span style="mso-bidi-font-weight: normal;">It was my best friend's husband's birthday a couple weeks ago and she requested that I make these <a href="http://sophieinthekitchen.blogspot.com/2013/03/mini-meatloaves.html" target="_blank">mini meatloaves</a> for the party since he loves meatloaf. I kicked it up a notch and made these meatloaf cupcakes since it is for a birthday party. I topped the mini meatloaves with mashed potatoes and they were awesome. Not only did these meatloaf cupcakes look cute, they were absolutely delicious. I wished I thought of topping the mashed potatoes with some shredded cheddar cheese when I made these but I can do that next time. Enjoy!</span><b style="mso-bidi-font-weight: normal;"><br /></b></div>
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<b style="mso-bidi-font-weight: normal;">Meatloaf Cupcakes</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/meatloaf-cupcakes?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe</a><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients for
Meatloaf</b></div>
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1½ to 2 pounds ground beef (or turkey)</div>
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2 eggs</div>
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1 cup zucchini, grated (1 medium-sized zucchini.)</div>
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1 packet lipton onion soup mix</div>
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2 tablespoons Worcestershire sauce</div>
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½<span style="mso-spacerun: yes;"> </span>cup bread
crumbs</div>
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½<span style="mso-spacerun: yes;"> </span>cup barbecue
sauce</div>
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<b style="mso-bidi-font-weight: normal;">Ingredients for
Mashed Potatoes</b></div>
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2 russet potatoes, peeled and diced</div>
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2 tablespoons butter</div>
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½ cup chicken stock</div>
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½ cup heavy cream (or milk)</div>
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½ teaspoon garlic</div>
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1 teaspoon parsley, dried (or 1 tablespoon fresh chopped
parsley)</div>
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salt and freshly ground black pepper to taste</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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Preheat oven to 350 degrees F.<span style="mso-spacerun: yes;"> </span>Lightly grease muffin tin with baking spray.</div>
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In a bowl, mix ground beef, eggs, zucchini, onion soup mix,
Worcestershire sauce, bread crumbs and barbecue sauce until combined.</div>
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Form each mini meatloaf into balls and place in prepared
muffin tin.</div>
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Bake for 25 to 30 minutes or until done (internal meat
temperature should be 160 degrees F).</div>
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While meatloaves are baking, prepare mashed potatoes.</div>
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<span style="mso-bidi-font-size: 10.0pt;">Wash, peel and cube
potatoes.</span></div>
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<span style="mso-bidi-font-size: 10.0pt;">Place cubed potatoes
in large pot and fill with cold water.</span></div>
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<span style="mso-bidi-font-size: 10.0pt;">Cover and bring to
boil over medium-high heat. Cook potatoes for about 30 minutes, or until easily
pierced with a fork.</span></div>
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<span style="mso-bidi-font-size: 10.0pt;">Drain potatoes and
place them back into the pot.<span style="mso-spacerun: yes;"> </span></span></div>
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Mash potatoes with a fork (or if you have a potato masher)
while mixing in butter, chicken stock, milk, garlic,<span style="mso-spacerun: yes;"> </span>and parsley.<span style="mso-spacerun: yes;">
</span>Season with salt and pepper.</div>
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To make into meatloaf cupcakes, top each mini meatloaf with
mashed potatoes.<span style="mso-spacerun: yes;"> </span></div>
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Spoon on mashed potatoes or use a tip and pipe as you would
with frosting.</div>
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Serves about 16 meatloaf cupcakes.</div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-31974616795734997212013-09-29T20:43:00.000-04:002013-09-29T20:43:51.312-04:00Chicken Paprikash<div class="MsoNormal">
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This Chicken Paprikash dish is a traditional Hungarian
dish. It is basically paprika chicken. I made a variation of the
many recipes I came across for this dish. You would traditionally serve Chicken Paprikash with galuska/nokedli
(Hungarian dumplings) but I don't have a spaetzle maker. I served
the Chicken Paprikash over egg noodles since I already had them. I need
to buy a spaetzle maker soon! This would be great over rice too.
The sauce is so delicious that you will want to drink it too. Chicken
Paprikash is a perfect comfort food for fall. Next time I will try to
make a more traditional version of this dish with the galuska. Enjoy!</div>
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<b style="mso-bidi-font-weight: normal;">Chicken Paprikash</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/chicken-paprikash?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe</a><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients </b></div>
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1½ pounds chicken thighs (and/or chicken breasts)</div>
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1 tablespoon olive oil</div>
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1 tablespoon butter</div>
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2 tablespoons paprika, divided</div>
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1 onion, diced</div>
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1 pepper, diced (I used a hot pepper.)</div>
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2 garlic cloves, minced</div>
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1 tablespoon tomato paste</div>
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1 cup chicken broth (I used low sodium.)</div>
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½ cup plain greek yogurt (or sour cream)</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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Season chicken with 1 tablespoon paprika.</div>
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Heat a large pan over medium heat and add olive oil and
butter.<span style="mso-spacerun: yes;"> </span></div>
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Add chicken and cook until lightly browned on both sides.<span style="mso-spacerun: yes;"> </span>Remove chicken from pan and set chicken
aside.</div>
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<a href="http://2.bp.blogspot.com/-jFLVIuK04SA/UkN7RxC2MUI/AAAAAAAAHSY/sPyEVgVy8vY/s1600/Chicken+Paprikash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-jFLVIuK04SA/UkN7RxC2MUI/AAAAAAAAHSY/sPyEVgVy8vY/s640/Chicken+Paprikash.jpg" width="640" /></a></div>
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Add onions, pepper and garlic to pan.<span style="mso-spacerun: yes;"> </span>Cook for 5 to 7 minutes or until softened.
<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
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Stir in tomato paste.</div>
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<a href="http://4.bp.blogspot.com/-zF9_YE7AoQc/UkN7rspDDRI/AAAAAAAAHSo/kCCjqpFqxMM/s1600/Chicken+Paprikash1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-zF9_YE7AoQc/UkN7rspDDRI/AAAAAAAAHSo/kCCjqpFqxMM/s640/Chicken+Paprikash1.jpg" width="640" /></a></div>
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Add in chicken broth and 1 tablespoon paprika.<span style="mso-spacerun: yes;"> </span>Stir to combine.<span style="mso-spacerun: yes;"> </span></div>
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Add chicken back in and cover pan.<span style="mso-spacerun: yes;"> </span>Cook on low for 20 to 25 minutes.</div>
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Stir in yogurt (or sour cream) before serving.</div>
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Serves 4 to 6.</div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.comtag:blogger.com,1999:blog-1217131380148085002.post-65553012852696043632013-09-25T19:04:00.003-04:002013-09-25T19:04:31.318-04:00Lasagna Soup
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<span style="mso-bidi-font-weight: normal;">This Lasagna Soup is the best new soup recipe I've tried in a long time so I wanted to post this recipe ASAP. I absolutely love the flavors of this soup. The fire roasted tomatoes and hot Italian sausage gives this soup a nice kick. My friend sent me this recipe from <a href="http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/" target="_blank">a farmgirl's dabbles</a>, which I did modify for myself. In case you were wondering, the leftovers are even better. The flavors in the soup really develop. Definitely keep the soup and pasta separate so the pasta doesn't get mushy if you store leftovers. Enjoy this yummy soup - it is a winner! </span></div>
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<b style="mso-bidi-font-weight: normal;">Lasagna Soup</b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://sites.google.com/site/sophieinthekitchenrecipes/lasagna-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe</a><br style="mso-special-character: line-break;" />
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<b style="mso-bidi-font-weight: normal;">Ingredients for the
Soup</b></div>
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1 tablespoon olive oil</div>
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1 to 1½ pounds hot Italian sausage (I used 3 links, casings
removed.)</div>
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1 zucchini, diced</div>
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4 garlic cloves, minced</div>
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2 teaspoons Italian seasoning</div>
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½ teaspoon red pepper flakes</div>
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2 tablespoons tomato paste</div>
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2 cans (14.5 ounces) fire-roasted diced tomatoes</div>
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2 bay leaves</div>
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4 cups chicken stock (I used low sodium.)</div>
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½ cup fresh basil leaves, finely chopped </div>
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8 ounces campanelle pasta (fusilli or rotini would work well
too)</div>
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<b style="mso-bidi-font-weight: normal;">Ingredients for the Cheese
Topping</b></div>
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8 ounces ricotta </div>
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½ cup parmesan cheese, grated</div>
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salt and freshly ground black pepper, to taste</div>
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2 cups mozzarella cheese, shredded</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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Heat a large pot over medium heat and add olive oil.<span style="mso-spacerun: yes;"> </span>Add sausage, breaking it up into
bite-sized pieces.<span style="mso-spacerun: yes;"> </span>Cook until
lightly browned.</div>
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Add in zucchini and cook until softened, about 5 to 7
minutes.<span style="mso-spacerun: yes;"> </span>Stir in garlic, Italian seasoning,
red pepper flakes and tomato paste.<span style="mso-spacerun: yes;">
</span>Cook for 3 to 4 minutes.</div>
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Stir in fire-roasted diced tomatoes, bay leaves and chicken
stock.<span style="mso-spacerun: yes;"> </span>Bring to a boil and reduce
heat to simmer.<span style="mso-spacerun: yes;"> </span>Cover and cook on
low for 30 minutes.<span style="mso-spacerun: yes;"> </span>Stir in basil
before serving.</div>
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Cook pasta separately according to package directions.</div>
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While pasta is cooking, prepare the cheese toping.<span style="mso-spacerun: yes;"> </span>In a small bowl, combine ricotta,
parmesan, salt and pepper.<span style="mso-spacerun: yes;"> </span></div>
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<a href="http://3.bp.blogspot.com/-rJgux2d9Avs/UkNpgbO8IGI/AAAAAAAAHRE/-tzNiYhcBlo/s1600/Lasagna+Soup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-rJgux2d9Avs/UkNpgbO8IGI/AAAAAAAAHRE/-tzNiYhcBlo/s640/Lasagna+Soup1.jpg" width="640" /></a></div>
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To serve, add pasta to a bowl.<span style="mso-spacerun: yes;"> </span>Ladle soup over pasta.<span style="mso-spacerun: yes;">
</span>Spoon a dollop of cheese topping over soup.<span style="mso-spacerun: yes;"> </span>Sprinkle mozzarella cheese on top.</div>
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Serves 8.</div>
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Sophie in the Kitchenhttp://www.blogger.com/profile/03553283367046873267noreply@blogger.com