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Sarah’s Potluck Potatoes Recipe

October 27th, 2014 by alice  Tags: , , | Print This Post Print This Post

Sarah's Potluck Potatoes Recipe

INGREDIENTS

  1. 1 (24 ounce)bagfrozen hash browns(I use southern style)
  2. 2cupssour cream
  3. 1/2cupbutter, melted
  4. 1/2cup choppedonions
  5. 2 (10 3/4 ounce)condensed cream of chicken soup
  6. 1 1/2cups gratedcheddar cheese
  7. 1 1/2cupscorn flakes

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. In a large microwave-safe bowl, microwave frozen hash browns for 4 minutes on high.
  3. Stir sour cream, butter, onion,soup, and cheese into potatoes.
  4. Spread mixture evenly into a greased 9X13 inch pan.
  5. Sprinkle corn flakes over top.
  6. Bake, uncovered, for 45-50 minutes or until bubbly around edges.

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Sarah’s Turkey Sloppy Joes Recipe

October 22nd, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsolive oil
  2. 1 1/3lbsground turkey
  3. 1/2red onion
  4. 1/2red bell pepper
  5. 1tablespoon grillseasoning
  6. 2tablespoonsbrown sugar
  7. 1tablespoonworcestershire sauce
  8. 1 (8 ounce)cantomato sauce
  9. 4sandwich bunsor hamburger buns

DIRECTIONS

  1. Over medium heat, brown turkey in oil.
  2. chop onion and bell pepper, and add to browning meat.
  3. Mix, in a small bowl, grill seasoning, brown sugar, worcestershire, and tomato sauce.
  4. Pour sauce over meat mix and cook for 10 minutes.

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Sarah’s Taco Soup Recipe

October 5th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsground beef
  2. 2cups dicedonions
  3. 2 (15 1/2 ounce)canspinto beans
  4. 1 (15 1/2 ounce)cankidney beans
  5. 1 (15 1/4 ounce)cancorn, drained
  6. 1 (14 1/2 ounce)canMexican-style stewed tomatoes with jalapeno peppers
  7. 1 (14 1/2 ounce)cantomatoes and green chilies
  8. 1 (14 1/2 ounce)candiced tomatoes
  9. 2 (4 1/4 ounce)cansdiced green chilies
  10. 1/2cupgreen olives, sliced
  11. 1 (1 1/4 ounce)packagetaco seasoning
  12. 1 (1 ounce)packageranch dressing mix
  13. corn tortilla chips (optional)
  14. jalapeno peppers, sliced, garnish (optional)

DIRECTIONS

  1. Brown grown beef and onions in a large skillet.
  2. Drain, and transfer to a large pot.
  3. Add beans, corn, tomatoes, green chiles, olives, taco seasoning and ranch mix.
  4. Cook together, over low heat, covered for one hour.
  5. Stock pot directions: Brown beef and onions. Combine all ingredients and cook on low for 6-8 hours.

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Sarah’s Spinach Dip from Heaven Recipe

May 25th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (1 7/8 ounce)package knorr’sleek soup mix
  2. 2cupssour cream
  3. 1cupmayonnaise
  4. 1 (300 g)packagefrozen chopped spinach, thawed and sqeezed of any water
  5. 1 (10 ounce)canwater chestnuts, chopped
  6. 3green onions, chopped
  7. fresh pepper
  8. 1largesourdough loaf(round)
  9. your favoritebread, for dipping

DIRECTIONS

  1. Combine all the ingredients in a large bowl, and refrigerate at least 3 hrs, don’t be impatient, it will taste better.
  2. Hollow out the sourdough bread using the removed chunks for part of the dippers, and transfer the dip from the bowl to the bread bowl.
  3. Watch it get gobbled up!

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Sarah’s Reduced-fat Chocolate Fudge Cake Recipe

May 9th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. CAKE

  2. 2ouncesbittersweet chocolate
  3. 1 3/4cupssugar
  4. 4tablespoonsunsalted butter, room temperature
  5. 1/2cupsour creamor buttermilk
  6. 1largeegg
  7. 2largeegg whites
  8. 2cupscake flour(not self-rising)
  9. 1/2cupDutch-processed cocoa powder or naturalcocoa powder(can be used interchangeably in this recipe)
  10. 1cup hotstrong coffee or2 teaspoonsinstant espresso or instant coffee powder(dissolved in 1 cup hot water)
  11. 1teaspoonbaking soda(added last)
  12. FROSTING

  13. 1ouncebittersweet chocolate
  14. 1teaspooninstant espresso coffee powder
  15. 2tablespoonsboiling water
  16. 1tablespoonunsalted butter, melted
  17. 1tablespoonDutch-processed cocoa powder or naturalcocoa powder(plus a scant pinch of baking soda)
  18. 1 1/2cupsconfectioners’ sugar
  19. 2tablespoons1% low-fat milk(skim is fine)
  20. 1/2teaspoonvanilla extract

DIRECTIONS

  1. FOR THE CAKE:.
  2. Position a rack in the center of the oven and preheat to 350 degrees F; Grease and optionally dust with cocoa powder (best used with”flouring” chocolate cake pans), two 8-inch round nonstick cake pans; The batter is very soupy and will stick to the pans unless properly prepared.
  3. Melt the chocolate squares over a double boiler or in the microwave; Don’t allow any water droplets to get introduced into the chocolate while it’s melting otherwise it might”seize” (not a pretty sight); Let cool until tepid.
  4. In a medium bowl, using a handheld electric mixer, cream the butter and sugar together until it resembles coarse bread crumbs, and scraping down the sides of the bowl often, about 2 minutes; Beat in melted chocolate; Add the buttermilk, eggs, egg whites and beat until smooth; I found that a food processor works well for this step.
  5. In a medium bowl, whisk together the flour and cocoa until well combined; (if the cocoa is lumpy, sift it, after measuring, onto a piece of waxed paper); With a large mixing spoon, add the flour mixture into the wet ingredients, scraping down the bowl often; Mix until smooth; With a cup held over the mixing bowl, dissolve the baking soda in a cup of hot coffee; The mixture will bubble up and may spill; Add to the batter and mix until smooth; The batter will be very thin; Divide it equally between prepared pans.
  6. Bake until the cakes begin to pull away from the sides of the pans, about 30 minutes; The tops should still be shiny; Do not overbake; Do not open the oven until the last 5 minutes of baking; Cool in the pans on wire cake rack for 10 minutes; Invert onto racks.
  7. Turn right side up and cool completely.
  8. Place one cake, flat side up, on a serving platter; Spread with 1/3 of the Fudge Frosting; Frost the top and sides of the cake with the remainder and serve.
  9. FOR THE FROSTING:.
  10. Melt the chocolate squares (1 minute on high power in the microwave); Let cool until tepid.
  11. Beat together ingredients (food processor works well); If this is too runny or dry, add sugar or milk to correct; Best used when applied to the cake at room temperature.
  12. ADDITIONAL CHEF NOTES:.
  13. For the cake, Sarah recommends using the sour cream as she says the result is moister; I used powdered buttermilk prepared in plain nonfat yogurt and was very pleased with the outcome.
  14. I had good results using 1 whole stick of light butter in place of 1/2 stick full-fat butter; I also whizzed up about 3 T of oatrim in with the liquid ingredients; Oatrim is hydrolyzed oat bran, and it’s useful for helping to retain that oh-so-yummy fatty mouthfeel in reduced-fat baked goods.
  15. I didn’t have bittersweet chocolate, and didn’t feel like making a run to the store, so when I made this the other day, I used dark chocolate in the cake and semi-sweet chocolate chips in the frosting; worked great!
  16. I ended up using some xanthan gum (1/4 tsp) to thicken the frosting as I didn’t want to add too much sugar; I recommend adding half the called-for amounts of liquid to the frosting, and then slowly adding more.
  17. When I prepared this, I doubled the cake recipe and the yield was 24 cupcakes plus 1 small rectangular cake prepared in an 8×4″ loaf pan.

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