tag:blogger.com,1999:blog-14561781683195648732024-03-16T11:53:16.982-07:00Unique Party Food to GoPosting recipes for entertaining as well as tips and product reviews. Check out my other postings and pictures on Facebook.Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-1456178168319564873.post-2336235843753859762014-05-26T13:12:00.002-07:002014-05-26T13:14:21.799-07:00Barbecue Dry Rub for Chicken, Pork and Beef<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozaKeZZ-951jd0t0EeNxyuyELWdQy5M4Eu__P6Bnj03Bw2i5O_2-6itPafB1cnNiWHWEez5JxuQJEQeq7lNvLzhW3nizZL_I9hXEwXX_rn4A8PjzD-uqTNOn15kJKRux3NZcSmQq2ELYH/s1600/DSC03561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozaKeZZ-951jd0t0EeNxyuyELWdQy5M4Eu__P6Bnj03Bw2i5O_2-6itPafB1cnNiWHWEez5JxuQJEQeq7lNvLzhW3nizZL_I9hXEwXX_rn4A8PjzD-uqTNOn15kJKRux3NZcSmQq2ELYH/s1600/DSC03561.JPG" height="300" width="400" /></a></div>
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Let the barbecuing begin! Today is Memorial Day and is the beginning of the grilling season. I almost posted that it is the official beginning of grilling season, but I really don't think it is official except in our home. It is also my three year Blogaversary. I can't believe it has been three years since starting this blog. I hope you have been enjoying my posts. With today being Memorial Day, I would also like to add thanks to all military personnel and their families who lost their lives and loved ones fighting for our freedoms.</div>
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We had to say goodbye to our grill a couple weeks ago as it had lived past it's prime so did a little searching on the Internet for a new grill that we hope would last more than two years which is what we normally get out of a grill. We found a Charbroil Tru-Infrared two burner that we absolutely love. We grilled steaks last night and was one of the best steaks I have had in years. I am not quite sure if it was the grill, the sirloin steak, or the dry rub on the steak or "D" all of the above. I am thinking it was all of the factors. The grill has a plate that does not allow the flames to touch the grills so we add wood chips or pellets that add that delicious smoky flavor that is essential in grilling.</div>
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I tried this rub seasoning I found on the Food Network posted by Anne Burrell quite some time ago and fell in love with it. It seems to work great for chicken, pork and beef which are all the meats I have tried it on. I imagine it would also work for salmon but not being a fan of salmon you might have to try it for me and let me know how it is. For the original post for Ann's recipe, you can <a href="http://www.foodnetwork.com/recipes/anne-burrell/dry-rubbed-rib-eye-recipe2.html" target="_blank">click here</a>. </div>
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Here is my version of the Barbecue Dry Rub recipe.</div>
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<span style="font-size: large;"><strong>Barbecue Dry Rub for Chicken, Pork and Beef</strong></span></div>
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3 Tablespoons Kosher salt<br />
2 Tablespoons light brown sugar<br />
1/4 teaspoon ground cayenne pepper<br />
2 teaspoons smoked paprika<br />
1 teaspoon garlic powder (make sure it is not garlic salt)<br />
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<strong>Directions:</strong><br />
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Combine all ingredients into a small bowl and mix with a fork grinding all ingredients making sure to break up any lumps so the mixture is uniform.<br />
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Place into a sealed container or zip bag. Makes 1/2 cup<br />
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Rub the meat generously with the rub mixture using your hands (hence the name rub). You can season just prior to grilling or up to a day before grilling. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimk2Nyv2zpzWA_ZkDzcYVJIiDIzXyLwZGbfxR5oMnUag0rygZ-pd0LLaeVc4q9HFxDIhG4SpNg_peiyY8wOfvPSo9NrgWbK_epXZB_LKdKw3ZzSCT8bR79Iavx-osza6nh_Nwh_wCuWc7z/s1600/DSC03547.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimk2Nyv2zpzWA_ZkDzcYVJIiDIzXyLwZGbfxR5oMnUag0rygZ-pd0LLaeVc4q9HFxDIhG4SpNg_peiyY8wOfvPSo9NrgWbK_epXZB_LKdKw3ZzSCT8bR79Iavx-osza6nh_Nwh_wCuWc7z/s1600/DSC03547.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here are all the ingredients you need for the rub ingredients. I highly recommend using the smoked paprika over the regular paprika. When you smell it, you will know what I mean.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOPSuxl94d-e47Et0iyIbau3cBRRWtrsxakpac790pjMAocMc5SAY-DNZRk_vpIAN0JRs25Bqe0KAAaCjbMcdA3smQOsnsujksV5yb9EODlsJyiTS5NSyfQXAZjpd1_sbGm0chiRj-Cm3/s1600/DSC03554.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOPSuxl94d-e47Et0iyIbau3cBRRWtrsxakpac790pjMAocMc5SAY-DNZRk_vpIAN0JRs25Bqe0KAAaCjbMcdA3smQOsnsujksV5yb9EODlsJyiTS5NSyfQXAZjpd1_sbGm0chiRj-Cm3/s1600/DSC03554.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is all of the measured ingredients.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswyMYF4n6i9kaPpr97EC6yoYCSVMXaWkZyuEKYZuYPsAzm9-sMVg8GFCSAJibBnBK4H0KOPVKk-pwA63x5Jh1IB0zOQ0Cs_ZEQTau9ndtipmHzWUn8XwfcrnH9MQHSdC58N6EvnkOX3dd/s1600/DSC03579.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswyMYF4n6i9kaPpr97EC6yoYCSVMXaWkZyuEKYZuYPsAzm9-sMVg8GFCSAJibBnBK4H0KOPVKk-pwA63x5Jh1IB0zOQ0Cs_ZEQTau9ndtipmHzWUn8XwfcrnH9MQHSdC58N6EvnkOX3dd/s1600/DSC03579.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the finished rub mixture.</td></tr>
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<strong>Grilling hints:</strong> Do not grill cold meat. Let your meat come up to room temperature for even cooking. Always grill on a preheated grill. Use tongs to turn your meat on the grill so you don't pierce your meat letting the juices out. I love to add a little butter (not margarine) on each side just before removing from the grill but be careful of flareups. After grilling, let your meat rest about 10 minutes before cutting (you can wrap your platter with foil to keep the heat in) to keep the juices from leaving the meat and keeping it juicy.</div>
Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com38tag:blogger.com,1999:blog-1456178168319564873.post-21702779179181760382013-12-08T11:43:00.000-08:002013-12-08T11:43:21.470-08:00BBQ Taco Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYonDqj6fKiPmJsxsxj8BV0mmeda0lEhcZhTemXLEOjL7l3mN6_U8Tp315F94RO7cF-8Lhyphenhyphene6fbSoPaZvxK4szfX4vQXn529cY5iphbZ6K_oFhnxQHE5-nMYAnR-zRMhdLFM1u0w15at0a/s1600/DSC02874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYonDqj6fKiPmJsxsxj8BV0mmeda0lEhcZhTemXLEOjL7l3mN6_U8Tp315F94RO7cF-8Lhyphenhyphene6fbSoPaZvxK4szfX4vQXn529cY5iphbZ6K_oFhnxQHE5-nMYAnR-zRMhdLFM1u0w15at0a/s400/DSC02874.JPG" width="400" /></a></div>
It is a cold, cold day here in the Pacific Northwest. The high today is supposed to be around 24 degrees with brisk winds. This is highly unusual weather for us in this area and are not used to this. Needing something to warm us up, I decided to make a hearty pot of BBQ Taco Soup.<br />
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Here is my twist on a taco soup, adding a BBQ flair:<br />
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<strong><u>BBQ Taco Soup</u></strong><br />
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1 lbs. ground beef<br />
1 pkg. taco seasoning<br />
1 16 oz. can KC Masterpiece Smoky Bourbon Baked Beans<br />
1 14.5 oz. can fire roasted diced tomatoes<br />
1 15.25 oz. can whole kernel corn - no salt added<br />
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<strong>Directions:</strong><br />
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Brown and drain ground beef in a frying pan and drain off oil. Sprinkle the taco seasoning over the beef and sauté a little bit to brighten up the spices and then add the water as directed on the spice packet and simmer until most of the liquid has evaporated.<br />
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Open and add all of the cans (do not drain anything) and pour into a large sauce pan along with the taco meat. Heat over medium heat until heated throughout.<br />
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<strong>Optional toppings</strong>: sour cream, shredded cheese, cilantro, tortilla chips, or corn chips<br />
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<strong>Cheese suggestions</strong>: sharp cheddar, smoked cheddar, or smoked Gouda<br />
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This is a very hearty soup and is very filling.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHAmdwbUfVnVvmIeb9uU5-zQA3-nvwmD6Cf7B1Lt2OVBMy5HLXBuAH__HhRQQ9KVLZ7eLFAUGp-IJ7mzs2eCzKy0dPua8L3ufIYYoiGSIPNw4ASXzgQcUhS-YexefkU-iQeK8r_dRGc7A/s1600/DSC02860.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHAmdwbUfVnVvmIeb9uU5-zQA3-nvwmD6Cf7B1Lt2OVBMy5HLXBuAH__HhRQQ9KVLZ7eLFAUGp-IJ7mzs2eCzKy0dPua8L3ufIYYoiGSIPNw4ASXzgQcUhS-YexefkU-iQeK8r_dRGc7A/s320/DSC02860.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All of the ingredients (left out taco season packet because the hamburger is already prepared with the taco seasoning)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlv9Abyb36-aVc1x6M8z1HL6ntIWCPzHHB5JWWA8naGCOXRcQ0vZQUonin-FAOBPFomdiykPyx37eEXuUJeKZusiSRqh4HkBgcIXMq_swFuSv4D2BCa2cxrb1YtnL2oI-9BkcD6643Mx3Y/s1600/DSC02862.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlv9Abyb36-aVc1x6M8z1HL6ntIWCPzHHB5JWWA8naGCOXRcQ0vZQUonin-FAOBPFomdiykPyx37eEXuUJeKZusiSRqh4HkBgcIXMq_swFuSv4D2BCa2cxrb1YtnL2oI-9BkcD6643Mx3Y/s320/DSC02862.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In a large sauce pan open and pour in fire roasted diced tomatoes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmUS4tx_KHfxc8ZmlRzx1cq2hngBCV-8ivYrZLFG7130xVpReSLp6Juyekssli6YhyBldUkoy8cOMit4TOvlWnGvX0ksaUI7ROVRTjJIZjYJ1poT3hV4QKk6md5QEZdjgH2um0yY00QEj/s1600/DSC02863.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmUS4tx_KHfxc8ZmlRzx1cq2hngBCV-8ivYrZLFG7130xVpReSLp6Juyekssli6YhyBldUkoy8cOMit4TOvlWnGvX0ksaUI7ROVRTjJIZjYJ1poT3hV4QKk6md5QEZdjgH2um0yY00QEj/s320/DSC02863.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Open and add can of smoky baked beans</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSEs1_e4mzz61xDveRLBYsovC5DWRkwH0Y1uUIN_PIX-NoHuqCYJ8Bxn4PrmEIyL7M5yDmb-uROFZZpJpDqBazIcwlBGft1GbYj7DRFc0KWkzpYFI0uc8iY1CU1oS692eFACj6rLc9Xak/s1600/DSC02865.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSEs1_e4mzz61xDveRLBYsovC5DWRkwH0Y1uUIN_PIX-NoHuqCYJ8Bxn4PrmEIyL7M5yDmb-uROFZZpJpDqBazIcwlBGft1GbYj7DRFc0KWkzpYFI0uc8iY1CU1oS692eFACj6rLc9Xak/s320/DSC02865.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Open and add can of whole kernel corn (I used no salt added to cut down on the salt)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6oRzM6-uWHJH6C5MrPvcdNuRKiShFqRE7ZTKac3kmdKkEGXhdhqPO4EcDzEE06XVBChRUvlKwgrLS5EDeV-2hsP4xge8bkpv8-uE1TX634GbZp-YoLJEQEARxSngLQBPijJDee_nj9BRF/s1600/DSC02866.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6oRzM6-uWHJH6C5MrPvcdNuRKiShFqRE7ZTKac3kmdKkEGXhdhqPO4EcDzEE06XVBChRUvlKwgrLS5EDeV-2hsP4xge8bkpv8-uE1TX634GbZp-YoLJEQEARxSngLQBPijJDee_nj9BRF/s320/DSC02866.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add cooked taco meat</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mbyKLzPQOxZBq_llX4nzY7uXlV3gBD60znP4glDi6KjuMMhKztQvE93s45I2Th85lSL2j4y3z0J5rdlAeWNyx0_Zg5VDtQeY8j9Jeh7bOVisHs-Ahn3Ctol4TV__Z29gNE4Kk2N8_uMX/s1600/DSC02868.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mbyKLzPQOxZBq_llX4nzY7uXlV3gBD60znP4glDi6KjuMMhKztQvE93s45I2Th85lSL2j4y3z0J5rdlAeWNyx0_Zg5VDtQeY8j9Jeh7bOVisHs-Ahn3Ctol4TV__Z29gNE4Kk2N8_uMX/s320/DSC02868.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heat at medium heat until heated through. Serve with desired toppings listed above.</td></tr>
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Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com9tag:blogger.com,1999:blog-1456178168319564873.post-15164195874087493442013-08-31T23:10:00.001-07:002013-08-31T23:18:51.560-07:00Broccoli Salad<a href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F08%2Fbroccoli-salad.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-7j7AsiTAErM%2FUiLUkFxV7pI%2FAAAAAAAABRM%2FXcBtwf3B_9o%2Fs1600%2Fbroccoli%2Bsalad.JPG&description=Broccoli%20Salad" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7BhQ1XfNS6lUKTC0IJKeQD6m9Z97DxqHcq9ySUVcB21bVHxVbuQwBTZUySa6NILPoMDfKb_QUWaJc1yCbPsG9y1FFwV9r3NI-GLcHRyZH1sQiXQ9HCEYle6OYi5yZO5v_Ojc02oDGLMe/s1600/broccoli+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7BhQ1XfNS6lUKTC0IJKeQD6m9Z97DxqHcq9ySUVcB21bVHxVbuQwBTZUySa6NILPoMDfKb_QUWaJc1yCbPsG9y1FFwV9r3NI-GLcHRyZH1sQiXQ9HCEYle6OYi5yZO5v_Ojc02oDGLMe/s400/broccoli+salad.JPG" width="400" /></a></div>
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Today just happens to be International Bacon Day and thought it fitting to post something with bacon. Today I bring you broccoli salad that won't bust a gut. I have a little twist on my method of making this salad. I blanch the broccoli which takes a little bit of the rawness away, and aides in digestion if you know what I mean. When I eat unblanched broccoli, it makes me double over in writhing gas pains. I know, too much information, but, I can't be alone on this, some of you out there must have the same problem. When you blanch the broccoli, there is no way to remove all of the water, but it is still crispy and delicious. If broccoli doesn't not affect you in this way, you can skip the blanching process. Also, if you want to save a little time, you can purchase the broccoli florets in the produce section.</div>
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<strong><span style="font-size: large;">Broccoli Salad</span></strong></div>
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1 bunch broccoli</div>
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1 lbs. thick cut bacon</div>
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4 oz. sharp cheddar cheese, shredded (about a cup)</div>
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1/2 red onion, diced or slices whatever your preference</div>
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3/4 cup dried cranberries</div>
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1/2 cup roasted salted sunflower seeds</div>
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<strong>Dressing</strong></div>
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1 cup mayonnaise</div>
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2 Tbsp. white vinegar</div>
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2 Tbsp. granulated sugar</div>
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1/2 tsp. salt</div>
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1/4 tsp. pepper</div>
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Prepare broccoli by cutting the tops into small florets. I also use the top part of the stalks. Fill a large bowl with ice cold water and set aside. Fill a large sauce pan with water and bring up to a simmer and working in about three batches, blanch broccoli for about 15 seconds or until it turns into a bright deep green. Immediately with a slotted spoon, remove and put into the ice water to stop the cooking. Remove from the ice water when cooled (at this point, I spin excess water out in a salad spinner), Place broccoli into a paper towel lined bowl and set aside. </div>
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Chop bacon strips into a large dice and cook in a frying pan on medium heat until browned and crisp. Remove with a slotted spatula and place onto a paper towel lined dish to absorb excess grease. Set aside. <br />
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Put the salad together. First give the broccoli a last squeeze press with a fresh paper towel and remove the other paper towel. Add the remaining salad ingredients and toss. Set aside.<br />
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In a 2 cup measuring cup, measure one cup of mayonnaise and then add the remaining ingredients and stir until well mixed.<br />
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Pour desired amount of dressing over the salad and toss. If you have remaining dressing, wrap with plastic wrap and refrigerate. As the salad sits, it absorbs the dressing so you can add the reserved dressing as needed. Refrigerate.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BWJXnXMuw_UK-qCQG8Ga4TYhCZELJ4D-YvfsnLZN7DKzPTyGihn-nJKhauAwQFuCz55_zaMuEooo-Xs6XYGh1VT8n8E2uMmtNTBSSgmcG0K6DM9jlvrOjr-hj6rB7HkxA1vJTC5ZcWtS/s1600/DSC02454.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BWJXnXMuw_UK-qCQG8Ga4TYhCZELJ4D-YvfsnLZN7DKzPTyGihn-nJKhauAwQFuCz55_zaMuEooo-Xs6XYGh1VT8n8E2uMmtNTBSSgmcG0K6DM9jlvrOjr-hj6rB7HkxA1vJTC5ZcWtS/s320/DSC02454.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broccoli before blanching. Kind of dull green color.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsVg5-ZPJCNdyBucQ-Gg2BZ3UWpnbRVFExIyUr0Tp8lyrYdQ_qX_talsN027ty7z2qtVB9alb3aTipbWY_PbIUIzaG9vMdJn9nr9soSJFFVkmKQbcKx2sRCj2QEfzn3kOPXdkbFgYkRYX/s1600/DSC02456.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsVg5-ZPJCNdyBucQ-Gg2BZ3UWpnbRVFExIyUr0Tp8lyrYdQ_qX_talsN027ty7z2qtVB9alb3aTipbWY_PbIUIzaG9vMdJn9nr9soSJFFVkmKQbcKx2sRCj2QEfzn3kOPXdkbFgYkRYX/s320/DSC02456.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broccoli after blanching. Brighter green.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FHVtr4LaSuC3JwAmoRxvgV1wf4oPtSyzf0Fks0FwoLV2oY-mBvRC7ZvRkcX92DHc9zMToSGu6bVYoCpnq_AlNtfaqdVu1QUXY4qSsx-OpreBknZicbF9Pw12J33mdyeGK7CW4mRg_AEF/s1600/DSC02458.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FHVtr4LaSuC3JwAmoRxvgV1wf4oPtSyzf0Fks0FwoLV2oY-mBvRC7ZvRkcX92DHc9zMToSGu6bVYoCpnq_AlNtfaqdVu1QUXY4qSsx-OpreBknZicbF9Pw12J33mdyeGK7CW4mRg_AEF/s320/DSC02458.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salad ingredients ready to mix together.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSa8ItnXKd1hHUxUgiGAs0mQOXIjxXKxnmTGtQvyrn7EoKuLAgibnrwouUs9JwiKKWTkz2A7u_d0ULKPGTluzYmuqy2JfVETI2VjH7dqKNl8QqSp6Pio9Oi89zBPHeGT1eX9EMG5sAG_x/s1600/DSC02459.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSa8ItnXKd1hHUxUgiGAs0mQOXIjxXKxnmTGtQvyrn7EoKuLAgibnrwouUs9JwiKKWTkz2A7u_d0ULKPGTluzYmuqy2JfVETI2VjH7dqKNl8QqSp6Pio9Oi89zBPHeGT1eX9EMG5sAG_x/s320/DSC02459.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salad mixed and ready to add the dressing.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJtI1Wedz6RkiyhPOUbIDgD7BCUzB8W7woJGZSaU5pQe1Lz9xCUESKKJ6fdk8eEaMWJkX5gp2yYt-iuOLWRsCMSGMRWjmB0QhIV60OEEmAhrRIBy0ttwSvly-XPa0Y2sNoNvV3CCLLoe3/s1600/DSC02460.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJtI1Wedz6RkiyhPOUbIDgD7BCUzB8W7woJGZSaU5pQe1Lz9xCUESKKJ6fdk8eEaMWJkX5gp2yYt-iuOLWRsCMSGMRWjmB0QhIV60OEEmAhrRIBy0ttwSvly-XPa0Y2sNoNvV3CCLLoe3/s320/DSC02460.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voila! Broccoli salad! As the salad sets, it will absorb some of the dressing. Add any reserved dressing if desired.</td></tr>
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Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com111tag:blogger.com,1999:blog-1456178168319564873.post-30548671794693610532013-04-02T21:43:00.001-07:002013-04-02T21:49:23.319-07:00Mini Cinni Maple Bites<a data-pin-config="above" href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F04%2Fmini-cinni-maple-bites.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-fgaUtiNLVT4%2FUVut9s0bRgI%2FAAAAAAAABO4%2FTA0DU9Kawgg%2Fs400%2Fmini%2Bcinni%2Bmaple%2Bbites.JPG&description=Unique%20Party%20Food%20to%20Go%3A%20%20Mini%20Cinni%20Maple%20Bites" data-pin-do="buttonPin" ><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKE_haOGQmPaWzI57cinyIFfyuZcnCTjBBUKF-jlxPcy99luWshXQL86YQxEkS77Hc3_40s_usZ82fYcDiV7DEpgfJhiZJSsXYikSmH5KpFZdTovVIVQLWAubG-U1gRnIazxNLv7Q90UME/s1600/mini+cinni+maple+bites.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKE_haOGQmPaWzI57cinyIFfyuZcnCTjBBUKF-jlxPcy99luWshXQL86YQxEkS77Hc3_40s_usZ82fYcDiV7DEpgfJhiZJSsXYikSmH5KpFZdTovVIVQLWAubG-U1gRnIazxNLv7Q90UME/s400/mini+cinni+maple+bites.JPG" width="400" /></a></div>
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I was wanting a cinnamon roll the other day but since there are just two of us, I really didn't want to bother making regular cinnamon rolls so I found a tube of crescent rolls in the refrigerator and thought, hey, why not?! I know, you are wondering where the maple fits in with these, but when traveling to Oregon (years and years ago) we came upon a little diner in Sutherlin, Oregon called the Dew Drop Inn and they served the best cinnamon rolls I have ever had, their secret, maple glaze on top. So now, whenever I make cinnamon rolls, I just have to top them with that fantastic maple glaze.</div>
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<strong><span style="font-size: large;">Mini Cinni Maple Bites</span></strong></div>
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1 tube refrigerator crescent rolls</div>
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butter or margarine, softened</div>
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1/4 cup sugar</div>
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1 tsp. cinnamon</div>
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Preheat oven 350 degrees. Roll out dough into 4 rectangles, pressing diagonal seams together. In a small bowl combine sugar and cinnamon and blend well. Spread a thin layer of margarine or butter leaving about 1/4" on one end without the spread (so that they will seal when rolled up). Sprinkle about two teaspoons of the sugar blend over each rectangle avoiding the strip without the spread. Roll up each rectangle from short end to the other end with the bare edge and press the seam to seal. Tap edges with your hands and roll the log to compact together. Repeat with all of the rest until you have 4 logs. Cut each log into about 5 even pieces. This step is optional, but if you have read some of my other posts, I usually always use parchment paper lined cookie sheets to bake on. Place the individual pieces onto a cookie sheet leaving about 1 to 1 1/2 inches for spreading. Bake for 11 to 13 minutes or until golden brown. Drizzle with maple glaze (recipe below).</div>
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After all of your mini cinnamon rolls have been baked (I cooked two tubes worth), make this yummy maple glaze and drizzle over the rolls.</div>
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<strong><span style="font-size: large;">Maple Glaze</span></strong></div>
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1 1/4 cup powder sugar</div>
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2 Tbsp. butter, melted</div>
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1-2 Tbsp. hot tap water</div>
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1/2 tsp. maple flavoring (not maple syrup)</div>
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In a medium bowl, add powder sugar, butter, maple flavoring, and 1 tablespoon water and mix well. If it is too thick, add more water until it forms a medium thick glaze. I find at this point, put a plastic baggie into a glass and pour glaze into it and snip off a tiny corner and drizzle over each of the rolls. You can do this or spoon over each roll but work quickly because the glaze will set up and dries quite quickly.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9rTukfEDgAGsLm1Jatrg7eNyW_He5Y8zFJWv7_a7FQK28Vq4mLWsAUC_b26SQsycXDTRrxC3ccoTlp8B6iLB5A2Hw8G4ql3o_2XIbu5L3DtYFDATLRYLVDp-4xQhFU1oQDyYduFM5p-F/s1600/DSC00997.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9rTukfEDgAGsLm1Jatrg7eNyW_He5Y8zFJWv7_a7FQK28Vq4mLWsAUC_b26SQsycXDTRrxC3ccoTlp8B6iLB5A2Hw8G4ql3o_2XIbu5L3DtYFDATLRYLVDp-4xQhFU1oQDyYduFM5p-F/s320/DSC00997.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lay out dough and separate into 4 rectangles pressing together diagonal seam and spread with butter leaving one short edge "naked"</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuB9tNPi44qwvpFSYl-GR9hgT8HV7rRGVpOaR4y75sS6Eu6oc0t2ODQXDm3vX8Ro1ix4Cp-H7pyXE4THgjfo-BkNlj-xxXLeFedDUwjhvxi6WSG8HXpnRBpAuo65PRYVvP1OAomwdRMdu/s1600/DSC00999.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuB9tNPi44qwvpFSYl-GR9hgT8HV7rRGVpOaR4y75sS6Eu6oc0t2ODQXDm3vX8Ro1ix4Cp-H7pyXE4THgjfo-BkNlj-xxXLeFedDUwjhvxi6WSG8HXpnRBpAuo65PRYVvP1OAomwdRMdu/s320/DSC00999.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle about two teaspoons of sugar mixture over each rectangle avoiding the "naked" edge.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHbG6GvFWCoNbz8VRR4wBuzjYIVWHQ-wv1Tp4GjYRk16CuW9CWfuQDyOd_Cc4pUlS14D8qOPB4xZgmmm3bZ1YCV9HQwGbhKGbnhiJTraQ4XDss8vpmH_atgIy6t5weTg1312q74Kojne4/s1600/DSC01000.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHbG6GvFWCoNbz8VRR4wBuzjYIVWHQ-wv1Tp4GjYRk16CuW9CWfuQDyOd_Cc4pUlS14D8qOPB4xZgmmm3bZ1YCV9HQwGbhKGbnhiJTraQ4XDss8vpmH_atgIy6t5weTg1312q74Kojne4/s320/DSC01000.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll short edge to the naked edge.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAnmQOCUiTD0lkpw7KuAbVJxu6qd3-oPrVTxq3R3UlVrqbYpEx8IpxUpU7eK4kr9xwaBc7rgZygQ0Xu6V8MdWE08YRAfuKtQhL3rnkGyCds_6kzJLMPxjRpsd1ctPsAs3xPK_JMN5U6Oj/s1600/DSC01001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAnmQOCUiTD0lkpw7KuAbVJxu6qd3-oPrVTxq3R3UlVrqbYpEx8IpxUpU7eK4kr9xwaBc7rgZygQ0Xu6V8MdWE08YRAfuKtQhL3rnkGyCds_6kzJLMPxjRpsd1ctPsAs3xPK_JMN5U6Oj/s320/DSC01001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut each log into 5 even pieces.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9eJKc1hk_xeBempYjtRLdMTDhV4ZHGYvkqBoylgQDhVMs1vDsyXUQdlQeC_k9nlHtcossbGi5P8fktVNROXbMOSSsclHuaTwNpr4IJ_t0gyek2EYwEEjmVzOZEuHuVnxNrGfLJYNGK2A/s1600/DSC01002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9eJKc1hk_xeBempYjtRLdMTDhV4ZHGYvkqBoylgQDhVMs1vDsyXUQdlQeC_k9nlHtcossbGi5P8fktVNROXbMOSSsclHuaTwNpr4IJ_t0gyek2EYwEEjmVzOZEuHuVnxNrGfLJYNGK2A/s320/DSC01002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lay pieces cut side up onto cookie sheet and bake for 11-13 minutes or until golden brown.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXlPZiy1OQ68V8382_BA4EJ1Ov2reLINZ0uNXt6scvOzuE5THTcqVkjp-UDBULzcw60E26hqSXQO_39nEZw_dwsVg62wv7HQ7k8IVXfJZevLr7zS5kesq4NcGb6xWoWXIfL-dVst_gVV6/s1600/DSC01004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXlPZiy1OQ68V8382_BA4EJ1Ov2reLINZ0uNXt6scvOzuE5THTcqVkjp-UDBULzcw60E26hqSXQO_39nEZw_dwsVg62wv7HQ7k8IVXfJZevLr7zS5kesq4NcGb6xWoWXIfL-dVst_gVV6/s320/DSC01004.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix maple glaze together and I prefer to use a plastic bag to drizzle glaze onto the rolls. Just snip off a tiny corner (you can always make the cut bigger but you cannot make smaller)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyf3Jf52TaDnrS1JdSFvt__qSszrspLeUyLoCuYw3M8ak4PXCG-c-fWp5oKQRNbo7gfd3fVcnynfG1GT2UmPL_nYwKdaEawYQqIe9tYSr_iwr_DY1Nb1G56ukjrHL44cld7b6r0fIhbnDq/s1600/DSC01009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyf3Jf52TaDnrS1JdSFvt__qSszrspLeUyLoCuYw3M8ak4PXCG-c-fWp5oKQRNbo7gfd3fVcnynfG1GT2UmPL_nYwKdaEawYQqIe9tYSr_iwr_DY1Nb1G56ukjrHL44cld7b6r0fIhbnDq/s320/DSC01009.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drizzle glaze over each roll</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6emxGnKcvgIRjKPZeSKW0YcgQOxvAgCBTSCkTH7NFqHao_LsBCCX_ewBRWVkeO_J9gfH7883YFP8p-ruXjsVF1oRRhTgZQPQcD2HYc05j0dcA6q6_ltwQNZJDiVB35n9V2Er14PGcYnZ/s1600/DSC01011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6emxGnKcvgIRjKPZeSKW0YcgQOxvAgCBTSCkTH7NFqHao_LsBCCX_ewBRWVkeO_J9gfH7883YFP8p-ruXjsVF1oRRhTgZQPQcD2HYc05j0dcA6q6_ltwQNZJDiVB35n9V2Er14PGcYnZ/s320/DSC01011.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Allow glaze to dry and store in an air tight container (if they last that long).</td></tr>
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Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com8tag:blogger.com,1999:blog-1456178168319564873.post-12016425843756292802013-03-24T21:21:00.000-07:002013-03-24T21:29:09.248-07:00Easter Chick Cookies<a data-pin-config="above" href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F03%2Feaster-chick-cookies.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-NrRVzvnCu3M%2FUU_Mm5B3nlI%2FAAAAAAAABOQ%2FFGkaDxi7l70%2Fs400%2Feasterchick.JPG&description=Party%20Food%20to%20Go%3A%20%20Easter%20Chick%20Cookies" data-pin-do="buttonPin" ><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIW4ypCF9e-4ZC704QBt8dxr06e8tszd2zsPzIdULkNLn_1_P2ZmYG4tw-PSAFxsw3rDVQ2H2Qpd_s2MZGECLAeSWEcCMRycfOsL0KaGAu2CzxTh0O3m_SPa1w6q6DnVZLouMT98QoZyeH/s1600/easterchick.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIW4ypCF9e-4ZC704QBt8dxr06e8tszd2zsPzIdULkNLn_1_P2ZmYG4tw-PSAFxsw3rDVQ2H2Qpd_s2MZGECLAeSWEcCMRycfOsL0KaGAu2CzxTh0O3m_SPa1w6q6DnVZLouMT98QoZyeH/s400/easterchick.JPG" width="400" /></a></div>
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Here we are, a week before Easter and decided to make some cookies that looked like little chicks. Since chicks are yellow, it only makes sense to make the cookies lemon flavored. Here is my recipe for <a href="http://www.partyfood2go.com/2013/01/super-easy-lemon-crisp-cookies.html" target="_blank">Super Easy Lemon Crisp Cookies</a> which you make from a lemon cake mix and for this project, use the regular yellow lemon cake mix. Helpful hint for this project, is to make sure your lemon cake mix is the 18 oz. size and not the 14 oz. size. Cake mix manufacturers have decreased the size of some of their cake mixes, and in this case, "size DOES matter".</div>
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You will also need:</div>
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mini chocolate chips</div>
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orange colored candy coated sunflower seeds (comes multicolored, just separate orange)</div>
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yellow sanding sugar</div>
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yellow food gel (or regular yellow food coloring)</div>
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After the cookie dough is made, press the cookies as directed and place two mini chocolate chips (point down) into the cookie dough and one orange sunflower seed just below the two eyes for the beak.</div>
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Bake as directed.</div>
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Cook and cool all of the cookies. Prepare glaze as directed and add yellow food coloring to match the color of the cookies. Place the glaze into a plastic baggie and clip a small opening on one corner to pipe out onto the cookies.</div>
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Place sanding sugar into a shallow bowl. Set aside.</div>
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Working with one cookie at a time, pipe out small dots over the face of the cookie and immediately sprinkle the yellow sanding sugar over the cookie holding cookie over the sanding sugar bowl and shake off excess sugar. Repeat until finished.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqnC8NH5OWo-DUg6uay3mC5ceCWv4sd-HQS2OesDUACeN-MODffqt-Rt3usMKD5NdQycM4jmTSfr_aZCxOMVkUsJOQJrFJWigJGtowf8hZcH7bobnqbpi2vimD9hhQxil8tEJSxL8Q6Y8/s1600/DSC00980.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqnC8NH5OWo-DUg6uay3mC5ceCWv4sd-HQS2OesDUACeN-MODffqt-Rt3usMKD5NdQycM4jmTSfr_aZCxOMVkUsJOQJrFJWigJGtowf8hZcH7bobnqbpi2vimD9hhQxil8tEJSxL8Q6Y8/s320/DSC00980.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini chocolate chips, place point side down into the pressed cookie dough disks prior to baking.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91MU-MkHqi9yXlOj_wM87dj9vp68avdor8F6cXpCFiPANiuOwl6atIy44UsO9e4KLXJQP86Y3MMmr7r6yPqDfY9hCadINnouvUbVVVgdU-PjT5EkmPAoyoDMq_61_2YYyR0ZaddVCwDvM/s1600/DSC00979.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91MU-MkHqi9yXlOj_wM87dj9vp68avdor8F6cXpCFiPANiuOwl6atIy44UsO9e4KLXJQP86Y3MMmr7r6yPqDfY9hCadINnouvUbVVVgdU-PjT5EkmPAoyoDMq_61_2YYyR0ZaddVCwDvM/s320/DSC00979.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Separate the orange colored candy coated sunflower seeds and press point side up into the pressed cookie dough disks for the beak prior to baking.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitc5NHkU1wA1rIwp9U97LqDizHqIilPt9Y0Hg7hJACl6BO7RXaPQUZbx4_7UFLqUrNK_2pD95fYK53YV6gsLWM7Vk0gwq2pNFOI04qu40f8ZMx45m2yXtbGOlOvHuxYQJFgxj1t1ORouVp/s1600/DSC00963.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitc5NHkU1wA1rIwp9U97LqDizHqIilPt9Y0Hg7hJACl6BO7RXaPQUZbx4_7UFLqUrNK_2pD95fYK53YV6gsLWM7Vk0gwq2pNFOI04qu40f8ZMx45m2yXtbGOlOvHuxYQJFgxj1t1ORouVp/s320/DSC00963.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Working with one cookie at a time, pipe out dots with the glaze and sprinkle sanding sugar over cookie and gently shake off excess.</td></tr>
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Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com40tag:blogger.com,1999:blog-1456178168319564873.post-16293385101695000032013-03-21T19:45:00.001-07:002013-03-21T19:51:41.580-07:00Tangled Noodle Salad with Peanut Lime Dressing<a data-pin-config="above" href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F03%2Ftangled-noodle-salad-with-peanut-lime.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-62f1lco4puk%2FUUu-NTEK05I%2FAAAAAAAABNs%2Fv8FdZLRmgB4%2Fs400%2FTangled%2BNoodle%2BSalad.JPG&description=Party%20Food%20to%20Go%3A%20%20Tangled%20Noodle%20Salad%20with%20Peanut%20Lime%20Dressing" data-pin-do="buttonPin" ><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0pRazj4BGRo7Yn6VxUD_ur1rvKszYncat_Bsa83kVrXuipcNARIctE5oooGZ5TEgXcrY0x8XSHI8G4pb5DGXkKO_bVXqKYVogrAKgmzYA6FdqTsTPpv7ZvZh8WM1KNe2XLALBygTiZFX/s1600/Tangled+Noodle+Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0pRazj4BGRo7Yn6VxUD_ur1rvKszYncat_Bsa83kVrXuipcNARIctE5oooGZ5TEgXcrY0x8XSHI8G4pb5DGXkKO_bVXqKYVogrAKgmzYA6FdqTsTPpv7ZvZh8WM1KNe2XLALBygTiZFX/s400/Tangled+Noodle+Salad.JPG" width="400" /></a></div>
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I found this wonderful salad on Pinterest and had to try it. Originally the blog post I tried called it <a href="http://cooking-spree.com/2012/07/18/6777/" target="_blank">Noodled & Tangled Thai Salad</a> but with the changes I made, I don't think I would call it a Thai recipe. I love this salad! There is some prep work cutting up the veggies, but you can do this in advance. It's really good the second day, but I usually add more of the dressing because the noodles soaks up the dressing that was added previously. </div>
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If you have never tried or prepared <a href="http://www.nutrition-and-you.com/jicama.html" target="_blank">jicama</a>, it is like a cross between and apple and potato, to prepare, just peel and slice. For those who have never tried or prepared <a href="http://www.nutrition-and-you.com/ginger-root.html" target="_blank">fresh ginger</a>, it is spicy and adds a background heat but not like the heat of a jalapeno and is very good for your digestive system. To prepare, break off a knob and with a spoon, scrape off the outter rind and with a fine hand grater, grate the ginger. It is very fiberous and you may have to chop off the fibers that won't grate.</div>
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<span style="font-size: large;"><strong>Tangled Noodle Salad</strong></span><br />
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1 cup carrots, matchstick cut<br />
1 cup zucchini, matchstick cut<br />
1/2 red bell pepper, same size cut<br />
1/2 to 1 cup jicama, matchstick cut<br />
1 cup cherry tomatoes, halved<br />
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2 pkgs. Ramen noodles (discard season packets)<br />
1/4 cup Peanut Lime Dressing (recipe below)<br />
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<strong>Garnish:</strong><br />
chopped peanuts<br />
lime wedges<br />
green onions, bias sliced (cut at angle)<br />
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Bring 4 cups of water to a boil in a saucepan. Add noodles and boil for about 3 minutes or until tender. Drain (do not rinse) and place in a large bowl. Add dressing and toss. Add vegetables and toss. Add more dressing if desired and garnish. Serve warm or cold. Refrigerate all leftovers. </div>
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<span style="font-size: large;"><strong>Peanut Lime Dressing</strong></span><br />
1-2 clove(s) garlic, minced or 1 tsp. minced garlic from jar<br />
2 Tbsp. cilantro, chopped<br />
2 Tbsp. creamy peanut butter<br />
2 Tbsp. + 2 tsp. fresh lime juice (about 2 limes)<br />
1 Tbsp. + 1 tsp. soy sauce<br />
1 Tbsp. rice vinegar<br />
1 Tbsp. fresh ginger, peeled and grated<br />
2 tsp. Greek yogurt<br />
1 1/2 tsp. sugar<br />
pinch red pepper flakes<br />
1/2 cup vegetable oil<br />
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Place ingredients except vegetable oil into a medium mixing bowl and whisk to mix. While whisking, slowly pour the vegetable oil into the dressing ingredients. Refrigerate.</div>
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Makes about 1 cup.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSj_r_1ZvMekt9DE8aTOAECNTk2Y-Ff1GRh3pWvzPmRF8-Xevb-9r1xma681L1o4QFdPKqjiIcJBQe9aqF1nqXQiIgq1GZ0IbPDNiEmEWr7mvy4P-6cnhrfhBH7RwS7UaPn0eOQqSGwxu/s1600/Tangled+Noodle+Ingredients.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSj_r_1ZvMekt9DE8aTOAECNTk2Y-Ff1GRh3pWvzPmRF8-Xevb-9r1xma681L1o4QFdPKqjiIcJBQe9aqF1nqXQiIgq1GZ0IbPDNiEmEWr7mvy4P-6cnhrfhBH7RwS7UaPn0eOQqSGwxu/s400/Tangled+Noodle+Ingredients.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(left to right) jicama, red pepper, carrot, zucchini (i used a curly cutter but was a mistake, just make matchstick cut like the rest of the vegetables)<br />
Garnish: lime wedges, green onions (bias cut), chopped peanuts</td></tr>
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Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com21tag:blogger.com,1999:blog-1456178168319564873.post-61471532165582285002013-03-15T19:45:00.003-07:002013-03-15T19:52:20.053-07:00All the Colors of the Rainbow Mini Cupcakes<a data-pin-config="above" href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F03%2Fall-colors-of-rainbow-mini-cupcakes.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-qf8QDgmFeHs%2FUUPYmgwZ4nI%2FAAAAAAAABMU%2F3Oln16nI5l4%2Fs400%2Fcupcake%2Btitle.JPG&description=All%20the%20Colors%20in%20the%20Rainbow%20Mini%20Cupcakes" data-pin-do="buttonPin" ><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6_nV_juj9_H0YHpLBk0x0yrtCcQNi_9m6A1s_d0ta5OW7PCaSlakIpYfoyiwg25TdgFdJQgQo32j687fFGMt0hDHx9l-NiRp-P0z5YC-k_7VhcbH7f5q2BUcHUa_KdgfHgR-0uIZCtO-/s1600/cupcake+title.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6_nV_juj9_H0YHpLBk0x0yrtCcQNi_9m6A1s_d0ta5OW7PCaSlakIpYfoyiwg25TdgFdJQgQo32j687fFGMt0hDHx9l-NiRp-P0z5YC-k_7VhcbH7f5q2BUcHUa_KdgfHgR-0uIZCtO-/s400/cupcake+title.JPG" width="400" /></a></div>
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I was inspired by Betty Crocker's <a href="http://www.bettycrocker.com/recipes/cupcake-poppers/c0d659b8-4c2f-41ec-a080-a78af7ef5f20" target="_blank">Cupcake Poppers</a> and tried it. Loved the colors but hated the waste. To make these cute little poppers, you make mini cupcakes and cut them in half and just use the tops to make these cute little bites. Two issues: 1) what do you do with the bottom half of the cupcakes (I guess it would make a beautiful triffle, mini triffle or cake pops) and, 2) when you pick up these little bites, the cake sticks to your fingers (which is my pet peeve about whoopie pies). So my thought, why not make them into mini cupcakes with matching frosting.</div>
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It was from this recipe that I found one of my most favorite frostings! Marshmallow buttercream is fantastic!!! </div>
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Here is how I made these lovely mini cupcakes.</div>
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Prepare a white cake mix according to the directions using the egg white version. Divide the batter into bowls for however many colors you are planning to make. This will make about 60 mini cupcakes.</div>
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I have three tips here for this next step. </div>
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If using color gels that are in a container (not squeeze), use toothpicks to get the gel out and swirl in the batter and <strong>STOP!</strong> Discard that toothpick and if you need to add more color, get a new toothpick and repeat until the desired color is reached. If you double dip your toothpick, you will contaminate your gel (safety first! LOL). </div>
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Color your batter darker than what you want the end result to look like. When you bake the cupcakes, they will get a little lighter during the baking process. </div>
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If you want to "preview" your colors, bake one of each color to see how it will look after it is baked since the colors will change. This way you will not have baked the whole colored batch and you wish you would have made them darker and at that point, it is too late.</div>
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We have all made cupcakes before, but for those who have not, prepare a mini muffin pan with mini cupcake liners and fill each cupcake 3/4 full (about a tablespoon). My speed fill method is to place the batter into a plastic zipseal bag (place baggie in a mug or glass and scrape batter into the bag and seal). When ready to fill the paper liners, holding bag in your hand with the zipped side down and one point up, snip the corner creating an opening large enough to pipe out the batter. If you are going to test the colors by baking a test cupcake, use the speed fill after this test just in case you need to adjust the colors.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadw_3g1hzUveLs7_gep0Ylc3FskHU3f2daV_51e8C4JOIsFdcX0v1FeWGnC1gMiq0vK5ZGPeUNjkjg2TyYUdU9yXDfsLUf9ISMaihqKzb0A4sSn-PnmOCnpY0tFnX55AB8EyriIa2qo4n/s1600/DSC00567.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadw_3g1hzUveLs7_gep0Ylc3FskHU3f2daV_51e8C4JOIsFdcX0v1FeWGnC1gMiq0vK5ZGPeUNjkjg2TyYUdU9yXDfsLUf9ISMaihqKzb0A4sSn-PnmOCnpY0tFnX55AB8EyriIa2qo4n/s400/DSC00567.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked mini cupcakes. Pictured on the right is three cupcakes with leftover colored batter mixed.</td></tr>
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Bake at 350 degrees for 11 to 14 minutes or until a toothpick inserted comes out clean. Allow to cool for a few minutes and take a fork to help remove the cupcakes from the pan to finish cooling. Cook remainder of the cupcakes.</div>
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<strong><span style="font-size: large;">Marshmallow Buttercream Frosting</span></strong><br />
<span style="font-size: x-small;"><em>(Adapted from Betty Crocker's Marshmallow Frosting)</em></span><br />
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<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
1 cup (2 sticks) room temperature butter</div>
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1 (7-ounce) jar marshmallow creme </div>
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2 cups powdered sugar</div>
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2-3 Tbsp. milk</div>
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In a large bowl (or stand mixer) cream together butter and marshmallow creme with a mixer. Add powder sugar and 2 Tbsp. milk and mix on low speed until the powder sugar is no longer loose and increase mixer to medium speed until fluffy and smooth about 2 minutes. If frosting is too firm, you can add up to another tablespoon of milk to make it easier to pipe but add a little at a time.</div>
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Divide frosting up evenly for however many colors of cupcakes you have and color. Load into piping bags loaded with a coupler to make it easier to change the piping tip. I used the Wilton 106 tip that kind of looks like a pinwheel on top. Don't cover up the entire top of the cupcake because that is the part of the presentation to see that the colors of both the cake and frosting are so vibrant. Pipe in a circular motion starting with an outer circle working inwards and upwards. Finish with rainbow jimmies.</div>
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Remember when you divide cake mix and frosting, you are not going to have exactly enough cupcakes to the color of frosting. You can see that I tried to do a tie dye effect on the leftover cake batter and frosting.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA66n6ZhyyF2CNmYLTSY3gf_EuZ8oXnnWbMwbd457v9-fsQYdVaSQr2JX_mqZIGJyg0JO2J77EGk-_PzrA2BeaA8wjI3Zefl2wDP9Z3YwquRjxSRmRqMfXohsv12SNFAw0fx4BBK4sCAFt/s1600/DSC00568.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA66n6ZhyyF2CNmYLTSY3gf_EuZ8oXnnWbMwbd457v9-fsQYdVaSQr2JX_mqZIGJyg0JO2J77EGk-_PzrA2BeaA8wjI3Zefl2wDP9Z3YwquRjxSRmRqMfXohsv12SNFAw0fx4BBK4sCAFt/s400/DSC00568.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three cupcakes on the right are tie dye cake and frosting from the leftovers</td></tr>
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Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com6tag:blogger.com,1999:blog-1456178168319564873.post-25578868086208665392013-03-06T16:19:00.001-08:002013-03-07T15:22:08.939-08:00Watergate Cake with Cover Up Frosting<a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F03%2Fwatergate-cake-with-cover-up-frosting.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-xJRXdkvh-gw%2FUTfcSEgc9qI%2FAAAAAAAABLY%2FQtrapZ95jNY%2Fs400%2FWatergate%2BCake.JPG&description=Watergate%20Cake%20with%20Coverup%20Frosting"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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Ok, the title dates this cake (circa 1976). I tried to find the origin of this cake recipe but appears that it is unknown but rumored to be a way to introduce a new pudding flavor - pistachio and was published in numerous publications and cookbooks. It was a very popular cake in the late 70's and was my first experience with a "doctored" cake mix. This has always been up there on the top of my list of favorite cakes. With this being my birthday, I am making my own cake and this is it! It is also a green cake, so if you are looking for a dessert for St. Patricks's Day, here you go (you might want to add a bit of green coloring to brighten it up for the holiday). I have never made this cake other than in a 9x13 pan (not removed) and the frosting on top, which was also the preparation method in the original recipe. So, although I have made this cake a lot of times, this will be my first experience making it as a layer cake.</div>
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<strong><span style="font-size: large;">Watergate cake</span></strong><br />
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1 white cake mix<br />
3/4 cup oil<br />
3 eggs<br />
1 cup lemon-lime soda <br />
1 3 oz. package pistachio instant pudding<br />
1 cup walnuts, chopped<br />
1/2 cup shredded coconut<br />
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Preheat oven to 350 degrees. In a large mixing bowl, add cake mix, oil, eggs, soda, and pudding. With an electric mixer mix on low until combined and increase to medium speed and mix for two minutes. Stir in in walnuts and coconut.</div>
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Original directions say to pour into a greased and floured 9x13 pan, but I am dividing the batter evenly into two 8" round greased and floured cake pans.</div>
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Bake according to baking directions on cake mix box. Allow to cool completely before frosting.</div>
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If you are going to remove cake(s) from pan, allow the cake to cool for about 10 minutes on a cooling rack and invert the cake onto the cooling rack to finish cooling completely (otherwise cake will stick in pan).</div>
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<strong><span style="font-size: large;">Cover Up Frosting</span></strong><br />
<br />
2 envelopes Dream Whip topping (3 oz. each)<br />
1 3 oz. package pistachio instant pudding<br />
1 1/2 cups milk<br />
1/2 cup shredded coconut<br />
2/3 cup walnuts, chopped<br />
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Combine topping with milk in a large mixing bowl. Beat with a mixer on high until thick. Spread onto cooled cake and sprinkle with coconut and nuts.<br />
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This cake needs to be refrigerated.<br />
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I hope you give this cake a try. It may possibly turn into your favorite cake too!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLsjOj022nVMHqMC-AjI5y5jCxSUwOuzRhy3mc_a9fOfZuzl-gj7imsvXKJbpC_DDoS46IHN_uJ7gGSYKh6qOfL-FjeWUih7jX20hVoLMrBSw3hOVLz2AnNXTtP8f1_HCn1_1PH7TTjWB/s1600/DSC00851.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" jsa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLsjOj022nVMHqMC-AjI5y5jCxSUwOuzRhy3mc_a9fOfZuzl-gj7imsvXKJbpC_DDoS46IHN_uJ7gGSYKh6qOfL-FjeWUih7jX20hVoLMrBSw3hOVLz2AnNXTtP8f1_HCn1_1PH7TTjWB/s400/DSC00851.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Watergate cake inside, yum!</td></tr>
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Makes awesome cupcakes too!<br />
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<br />Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com10tag:blogger.com,1999:blog-1456178168319564873.post-64193904353012509262013-03-03T22:16:00.000-08:002013-03-04T19:32:44.341-08:00Lime in the Coconut Oatmeal Cookies<a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F03%2Flime-in-coconut-oatmeal-cookies.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-gQglGq0BSD8%2FUTQ6xv4S9LI%2FAAAAAAAABIs%2FiSZduRES9EQ%2Fs400%2FDSC00804.JPG&description=Lime%20in%20the%20Coconut%20Oatmeal%20Cookies"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
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This is such a unique flavor for an oatmeal cookie, I LOVE them! You have flavors that go so well together in a cookie that is firm but soft (not crunchy). You have coconut, lime and white chocolate all together in an oatmeal cookie. Yum!<br />
<a name='more'></a><br />
<strong><span style="font-size: large;">Lime in the Coconut Oatmeal Cookies</span></strong> <br />
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<strong>Ingredients</strong><br />
1 1/2 cups all-purpose flour<br />
1 1/2 cups old fashioned oatmeal<br />
1 1/2 cup toasted coconut, divided (see note below for instructions)<br />
1/2 tsp. baking soda<br />
1/2 cup butter (1 stick), room temperature<br />
1/2 cup shortening<br />
1/4 cup granulated sugar<br />
1 cup packed light brown sugar<br />
1 tsp. kosher salt<br />
1 tsp. pure vanilla extract<br />
Zest of two limes (about a tablespoon)<br />
2 large eggs<br />
1 cup white chocolate chips<br />
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<strong>Directions</strong><br />
Preheat oven to 350 degrees. (In a medium mixing bowl, mix flour, 1 cup toasted coconut, oatmeal and baking soda. Set aside.<br />
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In a large mixing bowl, cream the butter, shortening and sugars with a mixer until light and fluffy. Add salt, vanilla, lime zest and eggs and beat until well combined.<br />
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Add 1/3 of the dry ingredients at a time to the butter mixture mixing well and repeat until all of the flour mixture has been blended with the butter mixture.<br />
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Add the chips to the dough and mix on low until well combined.<br />
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Drop a heaping tablespoon (I prefer using a cookie scoop) of dough onto a parchment lined baking sheet about 2 inches apart. Bake until cookies are a light golden brown around the edges, about 12-14 minutes. Let cookies cool on baking sheets for a few minutes and transfer to a wire cooling rack to finish cooling. Finish with lime glaze and toasted coconut garnish.<br />
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Makes about 4 dozen cookies<br />
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<strong>Lime Glaze</strong><br />
2 cups powder sugar<br />
lime juice (from the 2 limes above)<br />
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Mix powder sugar and lime juice in a medium size bowl to make a glaze. If you need more liquid, add a little bit of water or if to thin, add a little more powder sugar. You want the consistency that is thick but still able to drizzle. Place the glaze in a sandwich baggie and snip a small cut in the corner and drizzle not more than 3 cookies at a time and sprinkle with the reserved toasted coconut before the glaze has a chance to set up or the coconut will not stick. Shake off excess coconut. I hold the glazed cookie over the bowl of coconut so the extra falls off into the bowl. All the glaze to set up and place cookies into an air tight container.<br />
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<strong>How to toast coconut:</strong><br />
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Preheat oven to 350 degrees and on a parchment paper lined cookie sheet, spread coconut out very thin. Bake for about 7 minutes making sure to stir every couple minutes. Coconut is finished when golden brown (be careful, it can burn really fast). Set aside and cool. Divide the coconut 1 cup for the cookies and 1/2 cup for garnish. For the garnish, I smash up the coconut with my hands to make the bits smaller.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2QNutKkE1ujwzg4bZUuPnPhlguauplHX9kqLn-uVifE0eRITfZY7-0fsGV9GdvGBProuf2Xc87qoje6WuCEkO9NHaW3qtGscR6bjw1GyZD3gPrsIAR0HatuAX_ZVbZawjDB83wRpBVRY/s1600/DSC00807.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2QNutKkE1ujwzg4bZUuPnPhlguauplHX9kqLn-uVifE0eRITfZY7-0fsGV9GdvGBProuf2Xc87qoje6WuCEkO9NHaW3qtGscR6bjw1GyZD3gPrsIAR0HatuAX_ZVbZawjDB83wRpBVRY/s320/DSC00807.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut will look like this when toasted.</td></tr>
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<br />Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com7tag:blogger.com,1999:blog-1456178168319564873.post-52609582713788025532013-02-24T19:16:00.002-08:002013-02-24T19:28:39.507-08:00Oatmeal Toffee Chocolate Chip Cookies<a data-pin-config="beside" href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F02%2Foatmeal-toffee-chocolate-chip-cookies.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-paa9AXOYCYw%2FUSrXbvNPg7I%2FAAAAAAAABIM%2F1rrtu1Uy3cI%2Fs1600%2FOatmeal%2Bchocolate%2Bchip%2Btoffee%2Bcookie.JPG&description=Toffee%20Chocolate%20Chip%20Oatmeal%20Cookies" data-pin-do="buttonPin" ><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
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<span style="font-size: small;">Originally, I had intended to use the Kraft carmel bits instead of the toffee bits, but I must have used them for something else and couldn't find them anywhere, so I proceeded to Plan B which turned out to be the toffee bits.</span><br />
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<strong><span style="font-size: large;">Oatmeal Toffee Chocolate Chip Cookies</span></strong><br />
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<strong>Ingredients</strong><br />
1 1/2 cups all-purpose flour<br />
1 1/2 cups old fashioned oatmeal<br />
1/2 tsp. baking soda<br />
1/2 cup butter (1 stick), room temperature<br />
1/2 cup shortening<br />
1/4 cup granulated sugar<br />
1 cup packed light brown sugar<br />
1 tsp. kosher salt<br />
1 tsp. pure vanilla extract<br />
2 large eggs<br />
1 cup chocolate chips<br />
1 cup toffee bits<br />
<br />
<strong>Directions</strong><br />
Preheat oven to 350 degrees. In a medium mixing bowl, mix flour, oatmeal and baking soda. Set aside<br />
<br />
In a large mixing bowl, cream the butter, shortening and sugars with a mixer until light and fluffy. Add salt, vanilla, and eggs and beat until well combined.<br />
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Add 1/3 of the dry ingredients at a time to the butter mixture mixing well and repeat until all of the flour mixture has been blended with the butter mixture.<br />
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Add the chips and toffee to the dough and mix on low until well combined.<br />
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Drop a heaping tablespoon (I prefer a cookie scoop) of dough onto a parchment lined baking sheet about 2 inches apart. Bake until cookies are a light golden brown around the edges, about 12-14 minutes. Let cookies cool on baking sheets for a few minutes and transfer to a wire cooling rack to finish cooling.<br />
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Makes about 4 dozen cookiesUnique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com4tag:blogger.com,1999:blog-1456178168319564873.post-92001923572613772712013-02-24T19:14:00.000-08:002013-02-24T19:25:12.192-08:00Oatmeal Apricot and White Chocolate Cookies
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First of all, I will confess, I am not a fan of oatmeal cookies with raisins so I look for alternative combinations other than raisins. Whenever a recipe calls for raisins, I usually turn to my good buddy the craisin (dried cranberry). In most cases, this works, but once in awhile, you run across a recipe that this substitution fails miserably. For this recipe you can substitute the apricot for dried fruit like mango, peaches, strawberries, cherries, or cranberries.<br />
<a name='more'></a><br />
<strong><span style="font-size: large;">Oatmeal Apricot and White Chocolate Cookies</span></strong><br />
<br />
<strong>Ingredients</strong><br />
1 1/2 cups all-purpose flour<br />
1 1/2 cups old fashioned oatmeal<br />
1/2 tsp. baking soda<br />
1/2 cup butter (1 stick), room temperature<br />
1/2 cup shortening<br />
1/4 cup granulated sugar<br />
1 cup packed light brown sugar<br />
1 tsp. kosher salt<br />
1 tsp. pure vanilla extract<br />
2 large eggs<br />
1 cup white chocolate chips<br />
7 oz. dried apricots (about 1 1/2 cups), chopped<br />
<br />
<strong>Directions</strong><br />
Preheat oven to 350 degrees. In a medium mixing bowl, mix flour, oatmeal and baking soda. Set aside.<br />
<br />
In a large mixing bowl, cream the butter, shortening and sugars with a mixer until light and fluffy. Add salt, vanilla, and eggs and beat until well combined.<br />
<br />
Add 1/3 of the dry ingredients at a time to the butter mixture mixing well and repeat until all of the flour mixture has been blended with the butter mixture.<br />
<br />
Add the chips and apricots to the dough and mix on low until well combined.<br />
<br />
Drop a heaping tablespoon (I prefer using a cookie scoop) of dough onto a parchment lined baking sheet about 2 inches apart. Bake until cookies are a light golden brown around the edges, about 12-14 minutes. Let cookies cool on baking sheets for a few minutes and transfer to a wire cooling rack to finish cooling.<br />
<br />
Makes about 4 dozen cookies<br />
<br />Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com1tag:blogger.com,1999:blog-1456178168319564873.post-87537169894031541922013-02-18T21:21:00.001-08:002013-02-18T21:34:12.596-08:00Wishkah Chocolate Nirvana Cupcakes<a data-pin-config="beside" href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F02%2Fwishkah-chocolate-nirvana-cupcakes.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-bZ7pmuXxhXU%2FUSMEdVG7FwI%2FAAAAAAAABHc%2F0udcO5fCA3E%2Fs1600%2FDSC00359.JPG&description=Wishkah%20Chocolate%20Nirvana%20Cupcakes%20-%20Whiskey" data-pin-do="buttonPin" ><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
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A chocolate cupcake with mini chocolate chips, Wishkah River Whiskey, and fresh grated ginger topped with chocolate buttercream, chopped candied ginger and a pinch of bacon salt. It is a sweet, spicy, smokey treat.</div>
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<a name='more'></a><br /></div>
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<strong>Wishkah Chocolate Nirvana Cupcakes:</strong></div>
<div style="text-align: justify;">
1 box of Berry Crocker chocolate fudge cake mix (15.25 oz.)<br />
3 eggs<br />
1/2 cup of vegetable oil<br />
2 Tbsp. fresh ginger, finely grated<br />
1/2 cup Wishkah River Distillery Whiskey<br />
3/4 cup water <br />
1/2 cup mini chocolate chips<br />
1 tsp. flour<br />
<br />
Preheat oven to 350 degrees. In a large mixing bowl, add eggs, oil, water, whiskey, ginger, and cake mix. Mix with an electric hand mixer on low until moistened and then on medium for 2 minutes. In a small plastic bag, add the chocolate chips and flour and shake so that the chips are coated with the flour and add to the batter. Stir until well incorporated.<br />
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<div style="text-align: justify;">
Prepare a cupcake tin with cupcake liners and fill 3/4 full (I use a large cookie scoop). Bake for about 18 minutes or until a toothpick comes out clean.</div>
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When cool enough to touch, remove from tin to cool completely. To keep moist, cover with plastic wrap after removing from pan (just lay a large piece over the top). Frost with Chocolate Buttercream Frosting. Using a piping bag with a Wilton 1M tip and start piping from the outer edge piping a circles inward and upwards. Top each cupcake with <a href="http://www.partyfood2go.com/2013/02/candied-ginger-sweet-and-spicy.html" target="_blank">chopped candied ginger</a> and a pinch of <a href="http://www.jdfoods.net/products/baconsalt.php" target="_blank">Bacon Salt</a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHl3fhalhMdwJUYwbvLVBKzUUoAr8HhJ1DllLV47A51Un60L7k36FmS2Kv7PUY3qGbDdtgDsOeZuO5Xpa0qlqunRiWfcS_3_jROUDgDPb4jIFMoaUY_awZ32VTJF3GKutKHBK1e8LhzKB/s1600/DSC00716.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHl3fhalhMdwJUYwbvLVBKzUUoAr8HhJ1DllLV47A51Un60L7k36FmS2Kv7PUY3qGbDdtgDsOeZuO5Xpa0qlqunRiWfcS_3_jROUDgDPb4jIFMoaUY_awZ32VTJF3GKutKHBK1e8LhzKB/s320/DSC00716.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle each cupcake with a pinch of bacon salt and chopped candied ginger.</td></tr>
</tbody></table>
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<strong>Chocolate Buttercream Frosting:</strong></div>
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<strong></strong> </div>
<div style="text-align: justify;">
1/2 cup shortening (preferrably a hi-ratio shortening like Sweetex)</div>
<div style="text-align: justify;">
1/2 cup butter, (1 stick), room temperature</div>
<div style="text-align: justify;">
3/4 cup unsweetened cocoa powder</div>
<div style="text-align: justify;">
4 cups powder sugar (about one pound)</div>
<div style="text-align: justify;">
1 tsp. vanilla extract</div>
<div style="text-align: justify;">
5-6 Tbsp. milk</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
In a stand mixer (or large bowl if using an electric hand mixer), cream shortening and butter on medium high speed. Add cocoa 3 Tablespoons of milk and vanilla. Add sugar, one cup at a time, beating on medium-low speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, add remaining milk 1 tablespoon at a time beating at medium speed until light and fluffy. Store in an air tight container until ready to use.<br />
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Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com1tag:blogger.com,1999:blog-1456178168319564873.post-52794441416151950742013-02-18T21:21:00.000-08:002013-02-18T21:30:57.323-08:00Wishkah Cranberry Harbor Cupcake<a data-pin-config="beside" href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F02%2Fwishkah-cranberry-harbor-cupcake.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-HO5BdUx69iY%2FUSG_uRS4pdI%2FAAAAAAAABEU%2FTQ7mAECFCc4%2Fs1600%2FDSC00382.JPG&description=Wishkah%20Cranberry%20Harbor%20Cupcakes%20-%20Vodka" data-pin-do="buttonPin" ><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
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This cupcake is inspired by the flavors of the Grays Harbor area. The Wishkah River Distillery in Aberdeen, Washington that bottles a honey vodka and the cranberry growers in the South Beach area in Grays Harbor County. </div>
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Infuse one cup of dried cranberries with vodka by placing in a small air tight container with about 1/4 cup of vodka. Cover and set aside for at least 2 hours.</div>
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<strong>Wishkah Cranberry Harbor Cupcakes:</strong><br />
1 white cake mix<br />
4 egg whites<br />
1/3 cup oil (or as indicated on box mix instructions)<br />
zest of two limes<br />
juice of two limes<br />
water<br />
1/2 cup Wishkah River Distillery Vodka<br />
Infused cranberries, roughly chopped<br />
Pink food coloring gel, optional<br />
<br />
<div style="text-align: justify;">
Preheat oven to 350 degrees. In a measuring cup, add vodka, lime juice, and top off with water to equal the measurement the cake mix instructs for water. In a large mixing bowl, add the measuring cup of liquids, egg whites, oil, and the lime zest. Add the cake mix and with a hand electric mixer, mix on low until the dry ingredients have moistened and increase speed to medium for two minutes. Add three-forths of the chopped cranberries without the liquid to the batter and stir to incorporate reserving the remainder of the cranberries to top the cupcakes after frosting. At this point, if you wish to add coloring, do so now, the color will be lighten a bit during the baking so make it a little darker than the desired shade.</div>
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</div>
<div style="text-align: justify;">
Prepare a cupcake tin with cupcake liners and fill 3/4 full (I use a large cookie scoop). Bake for about 18 minutes or until a toothpick comes out clean.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
When cool enough to touch, remove from tin to cool completely. To keep moist, cover with plastic wrap after removing from pan (just lay a large piece over the top). Frost with Lime Buttercream Frosting.</div>
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<strong>Lime Buttercream Frosting:</strong><br />
<br />
<div style="text-align: justify;">
1/2 cup shortening (preferrably a hi-ratio shortening like Sweetex)</div>
<div style="text-align: justify;">
1/2 cup butter, (1 stick), room temperature</div>
<div style="text-align: justify;">
4 cups powder sugar (about one pound)</div>
<div style="text-align: justify;">
1 tsp. vanilla extract</div>
<div style="text-align: justify;">
2 Tbsp. fresh lime juice</div>
<div style="text-align: justify;">
Zest of one lime</div>
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Pink food coloring gel (optional)</div>
<div style="text-align: justify;">
Lime salt (see below)</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
In a stand mixer (or large bowl if using an electric hand mixer), cream shortening and butter on medium high speed. Add lime zest, lime juice and vanilla. Add sugar, one cup at a time, beating on medium-low speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, add beat at medium speed until light and fluffy. At this point, you can add food gel to color as desired. Store in an air tight container until ready to use. </div>
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<strong>Finishing:</strong></div>
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</div>
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Using a piping bag with a Wilton 1M tip and start piping from the outer edge piping a circles inward and upwards. Lightly sprinkle each frosted cupcake with lime salt. Garnish with the infused chopped cranberries.</div>
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Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com2tag:blogger.com,1999:blog-1456178168319564873.post-38212326754489316192013-02-18T21:19:00.001-08:002013-02-18T21:24:47.265-08:00Wishkah River Distillery Infused Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuAtbJ68edr22yh7MdB0Uvac7P9xUR4t5O6KV9bMScGiMRkSpjYyTsDBGRoqBKf564d4S2gApmjZf6BPXsLhXpaEBZHpjnjVuf2CmW-5YFSZ-bu0MZTCth8wpL887qYrJLmwS5Gg_PNB9/s1600/Bottle2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuAtbJ68edr22yh7MdB0Uvac7P9xUR4t5O6KV9bMScGiMRkSpjYyTsDBGRoqBKf564d4S2gApmjZf6BPXsLhXpaEBZHpjnjVuf2CmW-5YFSZ-bu0MZTCth8wpL887qYrJLmwS5Gg_PNB9/s400/Bottle2.jpg" width="400" /></a></div>
Located just down the road is a new distillery <a href="http://www.wishkahriver.com/about_us" target="_blank">Wishkah River Distillery</a> in Aberdeen, Washington<br />
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"<em>Wishkah River Distillery is a craft distillery located in Aberdeen, Washington. We specialize in craft spirits created from grain to bottle right here in our distillery. Our signature product is a vodka made from 100% Washington honey. Vodka from Washington Grains, Vodka from Washington Honey, Un-Aged "Bad Water" Whiskey from Washington Grains,"Bullfinch 83" Craft Gin, seasonal Cherry Brandy, and coming soon "13 Corners" Aged Malt Whiskey"</em><br />
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Working with these fine folks, I came up with two cupcakes using their products.<br />
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<strong><span style="font-size: large;"><a href="http://www.partyfood2go.com/2013/02/wishkah-chocolate-nirvana-cupcakes.html" target="_blank">Wishkah Chocolate Nirvana Cupcakes</a></span></strong><br />
A chocolate cupcake with mini chocolate chips, Wishkah River Whiskey, and fresh ground ginger topped with chocolate buttercream, chopped candied ginger and a pinch of bacon salt. It is a sweet, spicy, smokey treat. <br />
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<strong><span style="font-size: large;"><a href="http://www.partyfood2go.com/2013/02/wishkah-cranberry-harbor-cupcake.html" target="_blank">Wishkah Cranberry Harbor Cupcakes</a></span></strong><br />
A white cake with Wishkah River Distillery Honey Vodka, lime juice, vodka infused dried cranberries with lime buttercream and a pinch of lime salt adorned with vodka infused dried cranberries. It is a sweet and tart cupcake, a great choice for those who think cupcakes are to sweet.<br />
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Click on the links for the recipes and be sure to check out Wishkah River Distillery's site on the link above.Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com2tag:blogger.com,1999:blog-1456178168319564873.post-5895264320003083602013-02-18T19:23:00.003-08:002013-02-18T19:38:19.926-08:00Candied Ginger - Sweet and Spicy<a data-pin-config="beside" href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F02%2Fcandied-ginger-sweet-and-spicy.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-zoIaxZeJSNg%2FUSLpdqO6tdI%2FAAAAAAAABFU%2FjTT6SpEtlWI%2Fs400%2FDSC00684.JPG&description=Candied%20Ginger%20-%20Sweet%20and%20Spicy" data-pin-do="buttonPin" ><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyvDU-MGpM0s0eCkbyledfYccov2KwgzoIdJ1cfrWhTuP9Sl4jpp9VL_TFd3zYcGhfDsZgN3H3ftaz8gk2Q-c5afEaBHbBKN3woiZVGWuerdoFcx7ykKRxAgWBuiluv-kGYfo-o1jtgMF/s1600/DSC00684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyvDU-MGpM0s0eCkbyledfYccov2KwgzoIdJ1cfrWhTuP9Sl4jpp9VL_TFd3zYcGhfDsZgN3H3ftaz8gk2Q-c5afEaBHbBKN3woiZVGWuerdoFcx7ykKRxAgWBuiluv-kGYfo-o1jtgMF/s400/DSC00684.JPG" width="400" /></a></div>
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I discovered candied ginger a few years ago and love to eat it like candy. It is sweet and spicy. Some batches are spicier than others and is difficult to determine the spice level of each batch. I found <a href="http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe/index.html" target="_blank">Alton Brown's recipe the best for candied ginger</a> from The Food Network website but changed it up slightly. The recipe is simple but it does take some time. The cool thing is that there are only 3 ingredients. The recipe is totally flexible because you can make whatever quantity up to one pound of ginger because you weigh the cooked ginger and use the same weight of sugar.</div>
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<strong>Ingredients</strong></div>
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about 1 pound of ginger root</div>
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5 cups of water</div>
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about 1 pound of granulated sugar</div>
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Peel the ginger and slice into 1/8-inch thick slices using a mandoline slicer. Place into a 4-quart saucepan and add water and set over medium-high heat. Cover and cook for about 35 minutes or until the ginger is tender.</div>
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Place a colander into a bowl and drain the ginger, reserving the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger, sugar and 1/4 cup of the reserved cooking liquid to the pan. The remaining cooking liquid can be discarded at this point. Cook at medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup starts to get foamy, approximately 20 minutes. Prepare a cooling rack by placing a piece of wax paper underneath. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces (use forks to separate). Once completely cool, store in an airtight container. </div>
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Can be chopped up and used on top of cookies or cupcakes. Or you can do what I love, eat it like candy. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguacjtXQi9zkNfrNJ23yrevpJfceB07sgxeKU8n1clF7rNcJM5-zju_Ki3aM4RyB1nejWwJATm98TR_sAh6EC74n6Th1BcGWxNavKeQ8tpO3C1HwxXTKeQeCXWg80nWEYzMdTkN8wFUQi_/s1600/DSC00667.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguacjtXQi9zkNfrNJ23yrevpJfceB07sgxeKU8n1clF7rNcJM5-zju_Ki3aM4RyB1nejWwJATm98TR_sAh6EC74n6Th1BcGWxNavKeQ8tpO3C1HwxXTKeQeCXWg80nWEYzMdTkN8wFUQi_/s320/DSC00667.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peel the ginger root. It may be necessary to break off pieces to peel.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChbpr99wQZhSuQ7nxQ5LGyUqQiN5C6dNgGj194TNMDTk0mvbwwfRagwfAGQk2njNG4GYO1jWOynKkUYxwsffSrZkqI1clmf7E2ItzjwYzuwY06jBVph-D9eOKp7yeEs_68AWFG2aPVYhD/s1600/DSC00668.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChbpr99wQZhSuQ7nxQ5LGyUqQiN5C6dNgGj194TNMDTk0mvbwwfRagwfAGQk2njNG4GYO1jWOynKkUYxwsffSrZkqI1clmf7E2ItzjwYzuwY06jBVph-D9eOKp7yeEs_68AWFG2aPVYhD/s320/DSC00668.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Set a mandoline slicer at 1/8" and carefully cut into slices. Any mandoline slicer will work as long as you can set it to the correct setting.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpE5plckAawYjtPm1cmxSBqIQ2iUzNANXcAryoC9a6fy9nmgZPR_NGN6bhvI1Lj7HMTyby2cPTKkEWZcOS9vxi3PfGL9KiKssq3nBZA41oJrRZHznDme0ux_owu5Fwug_GEKAHhazdMCGU/s1600/DSC00669.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpE5plckAawYjtPm1cmxSBqIQ2iUzNANXcAryoC9a6fy9nmgZPR_NGN6bhvI1Lj7HMTyby2cPTKkEWZcOS9vxi3PfGL9KiKssq3nBZA41oJrRZHznDme0ux_owu5Fwug_GEKAHhazdMCGU/s320/DSC00669.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is all of the peeled ginger sliced and ready for cooking.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRU54n7JGd_XeZcRAFwFqyEWKvLzfvWdLViD6Nznk7PjiOdNkE9YIOMKKUM0YFKUjyq6iX32vBw73kmWd35NSjuv62hL54T9G8LZSD5gmggZZBD6obVSmxvt9D8KNk6EMn8dBNOqgsrbW/s1600/DSC00670.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRU54n7JGd_XeZcRAFwFqyEWKvLzfvWdLViD6Nznk7PjiOdNkE9YIOMKKUM0YFKUjyq6iX32vBw73kmWd35NSjuv62hL54T9G8LZSD5gmggZZBD6obVSmxvt9D8KNk6EMn8dBNOqgsrbW/s320/DSC00670.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place into saucepan with water and cook at medium high until tender.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvgfMCq2eX2vWgukvq_E5APUwnHbrxjw6_3XO50ygUmWEdt-2nnH3Ih7jcvhaQL1tsqbnZM4PyAe02lCnyucKaCFb_HdWD30OiXbq5N_zov80Ac8bXR5dpt0OhLWzlhi2xLqD8wZGRP0U/s1600/DSC00673.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvgfMCq2eX2vWgukvq_E5APUwnHbrxjw6_3XO50ygUmWEdt-2nnH3Ih7jcvhaQL1tsqbnZM4PyAe02lCnyucKaCFb_HdWD30OiXbq5N_zov80Ac8bXR5dpt0OhLWzlhi2xLqD8wZGRP0U/s320/DSC00673.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place colander over a large bowl and drain the cooked ginger reserving the cooking liquid.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQumIc3CvZs-Lk5emUOFnUsDYpqdSljRx49foEw1JnqQhf1WsKEGNb19oMSJuYTVw6JzLUwndVeb4pSh7eUzenPMvRbDRj2QQrG9bGWpu5dS32vIY1F2zdaI-sU9kQfST0JGc5X67WW4as/s1600/DSC00674.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQumIc3CvZs-Lk5emUOFnUsDYpqdSljRx49foEw1JnqQhf1WsKEGNb19oMSJuYTVw6JzLUwndVeb4pSh7eUzenPMvRbDRj2QQrG9bGWpu5dS32vIY1F2zdaI-sU9kQfST0JGc5X67WW4as/s320/DSC00674.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Weigh the drained cooked ginger.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYrJQpfJVsnQkaFFzdVnL4dZn25xK7V8uQGoUI5Hvx1PbUo49CBNqX0lDDxn0rOrxjnapBn9MYBXocb_PfM-nxb79XwZdMr0Vad89cYMJRM4Z9czDTTxOn68BZE-xvVVqUS4FnzqdpD0_/s1600/DSC00675.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYrJQpfJVsnQkaFFzdVnL4dZn25xK7V8uQGoUI5Hvx1PbUo49CBNqX0lDDxn0rOrxjnapBn9MYBXocb_PfM-nxb79XwZdMr0Vad89cYMJRM4Z9czDTTxOn68BZE-xvVVqUS4FnzqdpD0_/s320/DSC00675.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Measure out equal part of granulated sugar.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEwF-lx9XnvMp5KCIe7-EnS9s_qQddCi7ozxsXyDQrC9w9Qivg7RZXooZVf2d9dugXqK7svuuHCcCzyMQ3k9PJP9BwLLkX7j3hKZxG9vCGhcv9L5ZmU6l5YXw7XzhIA3yi6RccODBEV-h/s1600/DSC00676.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEwF-lx9XnvMp5KCIe7-EnS9s_qQddCi7ozxsXyDQrC9w9Qivg7RZXooZVf2d9dugXqK7svuuHCcCzyMQ3k9PJP9BwLLkX7j3hKZxG9vCGhcv9L5ZmU6l5YXw7XzhIA3yi6RccODBEV-h/s320/DSC00676.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add 1/4 cup of reserved cooking liquid. The rest of the liquid can be discarded.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitl4-wIHassudD9FcBcDCS9lBtl33BpfmqYEvU6UFEMk3VdlFVA7jC1TQ2cHNzSrZCDU1N5IQFHTskidgAZLonYupa266hhh_-3IfHQ6B_rRGXnL1_c6E3GgDCVmc5AgWLYabSK9aTLrat/s1600/DSC00677.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitl4-wIHassudD9FcBcDCS9lBtl33BpfmqYEvU6UFEMk3VdlFVA7jC1TQ2cHNzSrZCDU1N5IQFHTskidgAZLonYupa266hhh_-3IfHQ6B_rRGXnL1_c6E3GgDCVmc5AgWLYabSK9aTLrat/s320/DSC00677.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place ginger, sugar and reserved liquid back into the saucepan and over medium high heat.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswDjYiE2fodKp5iYbqmmrwG1dckQid4Yvi1zR1jvIfrz3FzD6CiPAp3srgrUXdYA6aB_SZ1o3lrsJHfohN8k33wnToNzu3hcr8BdZkjNOnzRzju9w4z-nfMCXhkyfcv1eeXLpZaK-KJv4/s1600/DSC00678.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswDjYiE2fodKp5iYbqmmrwG1dckQid4Yvi1zR1jvIfrz3FzD6CiPAp3srgrUXdYA6aB_SZ1o3lrsJHfohN8k33wnToNzu3hcr8BdZkjNOnzRzju9w4z-nfMCXhkyfcv1eeXLpZaK-KJv4/s320/DSC00678.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the start of the cooking</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIEjkMLjSPbR4XkPoUwUo00xZnerAiDi0mpIobULUFUxZWnZJW34K_7bzfdlGARlNvFstFMBa91nQmwKGFMBgJqsNXTMG3sQVnl5jw5GWeQiCeLMLaOpRIpC7eKwrqi5szRjpEz1o1UcJ/s1600/DSC00679.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIEjkMLjSPbR4XkPoUwUo00xZnerAiDi0mpIobULUFUxZWnZJW34K_7bzfdlGARlNvFstFMBa91nQmwKGFMBgJqsNXTMG3sQVnl5jw5GWeQiCeLMLaOpRIpC7eKwrqi5szRjpEz1o1UcJ/s320/DSC00679.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove when sugar mixture starts to look foamy.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8A6qLoHCZY6NhZ2wlKUac62toaD-dz_JbjuC4gorjeGNl8Sz23Y1phSOsidFRaa1IM1AB52ynMvjtps-eiEcQ0fi8RzY4v0FiENRbBsEA9ZLuPIQFIS8h4U2nzCLmvtKZSJOlxUC3XoAV/s1600/DSC00680.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8A6qLoHCZY6NhZ2wlKUac62toaD-dz_JbjuC4gorjeGNl8Sz23Y1phSOsidFRaa1IM1AB52ynMvjtps-eiEcQ0fi8RzY4v0FiENRbBsEA9ZLuPIQFIS8h4U2nzCLmvtKZSJOlxUC3XoAV/s320/DSC00680.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place onto a cooling rack (I wish I had a rack with smaller holes). Separate with forks because the sugar mixture is extremely hot!<br />
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<script charset="utf-8" src="http://ws.amazon.com/widgets/q?rt=ss_mfw&ServiceVersion=20070822&MarketPlace=US&ID=V20070822/US/unpafotogo-20/8001/ef4c4173-b0b7-4ddf-92b4-2c828a86ce9d" type="text/javascript"> </script> <noscript><a HREF="http://ws.amazon.com/widgets/q?rt=ss_mfw&ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Funpafotogo-20%2F8001%2Fef4c4173-b0b7-4ddf-92b4-2c828a86ce9d&Operation=NoScript">Amazon.com Widgets</A></noscript>Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com3tag:blogger.com,1999:blog-1456178168319564873.post-5000192111914564532013-01-27T19:18:00.000-08:002013-01-27T20:20:50.040-08:00Jalapeno Coins<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F01%2Fjalapeno-coins.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-tsZ-nDrYnOs%2FUQXf9amW8zI%2FAAAAAAAABCY%2FooH7c_QIKZw%2Fs400%2FDSC00608.JPG&description=Jalapeno%20Coins%2C%20Beer%20Batter%20and%20Onion%20Rings"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXPxOFGesOSda3BOuGAod2xPA11zaE5CYVPWUsqQQxlVizCzL0WLydLkw8bXZGbp9CFA9esrh7oBUBXBGmw9gvF0RtKL8taFh_d8ttw2mwxZ9900jnCMfwXbKQm3uIgrgUpYzM4hyWClE9/s1600/DSC00608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXPxOFGesOSda3BOuGAod2xPA11zaE5CYVPWUsqQQxlVizCzL0WLydLkw8bXZGbp9CFA9esrh7oBUBXBGmw9gvF0RtKL8taFh_d8ttw2mwxZ9900jnCMfwXbKQm3uIgrgUpYzM4hyWClE9/s400/DSC00608.JPG" width="400" /></a></div>
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I love the flavor of jalapeno but am not a fan of really spicy heat. These coins are perfect for me, not too hot and great flavor. I made these for a party a few years ago and the people devoured them and told me how great and unique they were. They are easy to make and you can make them ahead by deep frying and freezing them on a cookie sheet in a single layer. Once frozen, you can place into a freezer zipper bag. To reheat, just place on a baking sheet and bake in the oven at 350 degrees until hot. </div>
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The jalapenos you need for this recipe are pickled jalapeno slices sometimes referred to as nacho slices. You can find them in jars or cans. Look in your Hispanic section of your grocery store for them. If you look around, you can purchase restaurant size cans of the nacho sliced jalapenos for about the same price as the small cans, so if you want to make a lot of them and freeze them, be on the lookout for these large cans.</div>
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To prepare the jalapenos, open and drain. After they have drained, pat dry with a paper towel. Working with a handful of slices at a time, place into a plastic bag with a couple tablespoons of flour and shake to coat. Remove from bag and shake off excess flour and set aside. Repeat until all of the pieces are coated.</div>
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You will need to fry these and you can either do this by placing oil in a deep sided frying pan with a couple inches of oil or in a deep fryer. Heat oil to 350 degrees.</div>
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<strong><u>Beer Batter for Jalapeno Coins and Onion Rings</u></strong><br />
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1 cup all purpose flour<br />
2 eggs <br />
1 tsp. garlic powder<br />
1 tsp. kosher salt<br />
1/2 tsp. black pepper<br />
1 cup beer<br />
<br />
In a large mixing bowl, add eggs and spices and mix well. Add beer and stir and add flour gradually while stirring. Stir until fully mixed. Set aside.<br />
<br />
Take about a dozen to dozen and a half of the floured jalapeno slices and dip into the wet batter making sure to coat all sides of the slices. Drop each slice individually into the oil CAREFULLY making sure they do not stick to each other (if you are using a deep fryer with a basket, drop the basket before putting the slices into the oil otherwise they will stick to the basket). You will need to take a fork or some other heat proof utensil to flip the coins so they cook evenly on both sides. These will cook about 3-5 minutes. Remove when golden brown and place on a paper towel lined plate. Repeat until finished.<br />
<br />
Serve with a warmed cheese sauce or a cool ranch dip (or both). If you have leftover batter, make onion rings the same method as the jalapeno coins. Cut the onions into slices about 1/8 to 1/4 thick and separate rings, toss in flour, shake off excess flour. Dip into the batter and fry in oil until golden brown flipping while cooking for even cooking.<br />
<br />
Oh yeah, don't forget to serve with an ice cold beer!!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfpewbTeE6nO9kA3YF4RpQNrfQG2eU3XY63EN42dZsUSMX68R7Z_a0ZZr3yPYI6mqq-9vK470YYY-B6P8esWaZSBE1o-WnVFevL-5d6R0YmNNHZpx8njfw6M_h1T3FWNML8cuW3XE7c5I/s1600/DSC00585.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfpewbTeE6nO9kA3YF4RpQNrfQG2eU3XY63EN42dZsUSMX68R7Z_a0ZZr3yPYI6mqq-9vK470YYY-B6P8esWaZSBE1o-WnVFevL-5d6R0YmNNHZpx8njfw6M_h1T3FWNML8cuW3XE7c5I/s320/DSC00585.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients needed (forgot there was supposed to be 2 eggs), The jalapeno slices I am using for this demonstration are the ones in a jar.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_GWHShd_UqNI1L2522gj3RQtr4gxa5tFNMGkioqGNevNdB8yPMECoYkqzMI3Re_UjSP3EN7QSdrw-qGo83DJVqcS65Uf1YJ_ZDM14xBqLvNBlwrKp-pwuzEkJR6a1y9W0gEE99c4tiy8/s1600/DSC00587.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_GWHShd_UqNI1L2522gj3RQtr4gxa5tFNMGkioqGNevNdB8yPMECoYkqzMI3Re_UjSP3EN7QSdrw-qGo83DJVqcS65Uf1YJ_ZDM14xBqLvNBlwrKp-pwuzEkJR6a1y9W0gEE99c4tiy8/s320/DSC00587.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drain jalapeno slices and pat dry with paper towel. Toss in plastic bag with a couple tablespoons of flour working with a handful at a time.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBLpMqcaUwJhcqg0gGU2UVOTUjVTQbD1ppj8LAazzCBt4TeSsBcbnRNi7MnJq4hmOwexOTnD912-njWzEyW0-F53SguChLR6vMaIJM-0Pa-a6JmxEoc4lvAhnDYErTUO1x51hyphenhyphenCjLYm49/s1600/DSC00588.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBLpMqcaUwJhcqg0gGU2UVOTUjVTQbD1ppj8LAazzCBt4TeSsBcbnRNi7MnJq4hmOwexOTnD912-njWzEyW0-F53SguChLR6vMaIJM-0Pa-a6JmxEoc4lvAhnDYErTUO1x51hyphenhyphenCjLYm49/s320/DSC00588.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix beer batter in a large mixing bowl.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrzZNeAcTEj9LG90Z65aWss6GpONBBV5rsSReI1v02Hwc-y9qaYJbFrN1gLbpOvcnEAsd3uxX5wU4mKWAiNIsEel_bvrkrOyoJByEC5MwFXB7i7ehwblI43yGqBOhliGhx4jioHz6ZgSyp/s1600/DSC00590.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrzZNeAcTEj9LG90Z65aWss6GpONBBV5rsSReI1v02Hwc-y9qaYJbFrN1gLbpOvcnEAsd3uxX5wU4mKWAiNIsEel_bvrkrOyoJByEC5MwFXB7i7ehwblI43yGqBOhliGhx4jioHz6ZgSyp/s320/DSC00590.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shake off excess flour and working with a handful of slices at a time, coat in the batter and carefully place into the preheated oil one piece at a time so they don't stick to each other.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9OKo55HoROrclt95ogWHkBQONr4Ulx93Lb0EnN280PAItVTgz1taX3RZah8r-1OOWJDqwE4uoI6v0vqli9WzhCJP2FwLoNqqXoDNZxGECvPoxuYXF-IspDXqSESFq1mKkLu0KEmjrFGYo/s1600/DSC00591.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9OKo55HoROrclt95ogWHkBQONr4Ulx93Lb0EnN280PAItVTgz1taX3RZah8r-1OOWJDqwE4uoI6v0vqli9WzhCJP2FwLoNqqXoDNZxGECvPoxuYXF-IspDXqSESFq1mKkLu0KEmjrFGYo/s320/DSC00591.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry in oil for 3-5 minutes. Remove from fryer and place onto paper towel lined plate.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5D6-7A89He722Gx5R0WKYIWpHHD8betkUIWYanislymSvzElol5OpHrSP3mW_JsDgwATzwBaT9A99wA00wjPXUkSPZMNupa1lZvND9ElSNcbGKtx7UKlyNfeL230Um3EK34rcRyf60gSB/s1600/DSC00605.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5D6-7A89He722Gx5R0WKYIWpHHD8betkUIWYanislymSvzElol5OpHrSP3mW_JsDgwATzwBaT9A99wA00wjPXUkSPZMNupa1lZvND9ElSNcbGKtx7UKlyNfeL230Um3EK34rcRyf60gSB/s320/DSC00605.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jalapeno coins and onion rings with cheese sauce and ranch dip. And, an ice cold beer!</td></tr>
</tbody></table>
</div>
Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com19tag:blogger.com,1999:blog-1456178168319564873.post-81908535654784918212013-01-22T20:04:00.000-08:002014-01-09T07:15:40.243-08:00Ultimate Football Snack Collection<a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F01%2Fultimate-football-snack-collection.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-eDwuGsN-0_A%2FUs668TkO5GI%2FAAAAAAAABUQ%2F72R4MfC2poo%2Fs1600%2Fultimate%2Bfootball%2Bcollage%2Bwith%2Btitle.jpg&description=Ultimate%20Football%20Snack%20Collection%20by%20www.PartyFood2Go.com" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXX7wYTxiqaqQrnsTb-wr7Mgdd6umxhohZS6tlSgjFtfg9M9OylYzUMmZ5P-_NQLvRm8wa1T9xSFXOKg96PxBCsC-mYVw1UfJJ-bcuraMyoK_kIqtvBqAi1aq-sAgvzRaTMo0lxhN-GqYj/s1600/ultimate+football+collage+with+title.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXX7wYTxiqaqQrnsTb-wr7Mgdd6umxhohZS6tlSgjFtfg9M9OylYzUMmZ5P-_NQLvRm8wa1T9xSFXOKg96PxBCsC-mYVw1UfJJ-bcuraMyoK_kIqtvBqAi1aq-sAgvzRaTMo0lxhN-GqYj/s1600/ultimate+football+collage+with+title.jpg" height="400" width="400" /></a></div>
Here is a collection of some great football snacks that I have previously posted. Click on the links located below the pictures.<br />
<a name='more'></a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofoqtsmczAdD8_OkXisIpT5FDA-TTTsI8gGRj29G_W32atACFrCCLj_jgo-HEGuPza3BDdPwx_3zQT6x1954j5m3AthcQ8lkyhLDf-2Xpu_VmODTbNokv9qOMFu-ID8cS2IlXeKXMcVS2/s1600/thatsa+spicy+meatball.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofoqtsmczAdD8_OkXisIpT5FDA-TTTsI8gGRj29G_W32atACFrCCLj_jgo-HEGuPza3BDdPwx_3zQT6x1954j5m3AthcQ8lkyhLDf-2Xpu_VmODTbNokv9qOMFu-ID8cS2IlXeKXMcVS2/s320/thatsa+spicy+meatball.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.partyfood2go.com/2013/01/thatsa-spicy-meatball.html" target="_blank">Thatsa Spicy Meatball</a></td></tr>
</tbody></table>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqWwWytdhd6jm6CxzYcFoGdIFXgcJSUxuD04mGe-gyZYZOqk8JNNBFlKsPujAGVZwD43dFhww_7k2IKt6_K3cwfrtkqfxfkxj4rXhCt1PSfOzDU1uk-j_jxqtIhVyK1pKK1lbQeoD0LRN/s1600/DSC03316.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqWwWytdhd6jm6CxzYcFoGdIFXgcJSUxuD04mGe-gyZYZOqk8JNNBFlKsPujAGVZwD43dFhww_7k2IKt6_K3cwfrtkqfxfkxj4rXhCt1PSfOzDU1uk-j_jxqtIhVyK1pKK1lbQeoD0LRN/s320/DSC03316.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.partyfood2go.com/2012/09/ultimate-mini-deep-dish-pizza.html" target="_blank">Deep Dish French Bread Pizza</a></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRumnWUc47mnohCF4L4pXA4Q1q6X3OUDwEJ7Vycv6b8vsRluEhXKqlmmMg8ByTLUiqK7kH-QEYTo2MWgO5bqxhjd_oqqPhtQTYo3GXZofM8crcATuiHvPblwQ4suRpUSNb2uoLUyI9bSur/s1600/DSC02531.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRumnWUc47mnohCF4L4pXA4Q1q6X3OUDwEJ7Vycv6b8vsRluEhXKqlmmMg8ByTLUiqK7kH-QEYTo2MWgO5bqxhjd_oqqPhtQTYo3GXZofM8crcATuiHvPblwQ4suRpUSNb2uoLUyI9bSur/s320/DSC02531.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.partyfood2go.com/2012/04/spinach-dip-you-will-be-asked-to-bring.html" target="_blank">Spinach Dip You Will Be Asked to Bring Forever!</a> </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzuSOc5wuhK0m3l8F_S6S9N3_KRrV2gV_Ozo4JRhbbc36W4v9P1dYjVdZ3cyH7JuVfY1DYlpQccl98qj8FYd_QfizqIN2CQs4RLO2Y6_Ca0CrYEsgAfB9vo8leghAIsZsnB-GyZkQceVW/s1600/DSC01893.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzuSOc5wuhK0m3l8F_S6S9N3_KRrV2gV_Ozo4JRhbbc36W4v9P1dYjVdZ3cyH7JuVfY1DYlpQccl98qj8FYd_QfizqIN2CQs4RLO2Y6_Ca0CrYEsgAfB9vo8leghAIsZsnB-GyZkQceVW/s320/DSC01893.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.partyfood2go.com/2011/09/parmesan-chicken-wings-drummies.html" target="_blank">Parmesan Chicken Wings (Drummies)</a></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSO0GB-vju5UPEbxslUWOrl-78LuWYZzC08PoS4ZqEgv20W9N20XuPdcieV9dH-LNaDOzkVzo9DuPkdWTs1CBGSNbNd5_Wr9W9Hl1nEuejyNntQb449FW0v9NffOu786F20vJweIo5hYFR/s1600/DSC01883.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSO0GB-vju5UPEbxslUWOrl-78LuWYZzC08PoS4ZqEgv20W9N20XuPdcieV9dH-LNaDOzkVzo9DuPkdWTs1CBGSNbNd5_Wr9W9Hl1nEuejyNntQb449FW0v9NffOu786F20vJweIo5hYFR/s320/DSC01883.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.partyfood2go.com/2011/09/bacon-tater-tots.html" target="_blank">Bacon Wrapped Tater Tots</a></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDikJmPaYYSgI1Cmw2CwnHbd1ZhlD-nK8_0dLTz3oJ9iwTdDYPhMytp8t9gP0gokfN6jtTOJ3pO9ng3xYgZ6CA5_m34a8HW3WDmvc_whvxx-DJrvCopz7NvYvDuRDvy4c-7ZMB9q0Iq4e7/s1600/DSC01448.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDikJmPaYYSgI1Cmw2CwnHbd1ZhlD-nK8_0dLTz3oJ9iwTdDYPhMytp8t9gP0gokfN6jtTOJ3pO9ng3xYgZ6CA5_m34a8HW3WDmvc_whvxx-DJrvCopz7NvYvDuRDvy4c-7ZMB9q0Iq4e7/s320/DSC01448.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.partyfood2go.com/2011/07/garlic-fries.html" target="_blank">Garlic Fries</a></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcS98qGYkbGNHcssphqK7onSHNP4IvpybcHN7Dx-wCs4kOh_DQ0RgpuCLwe4k0Tn3_SSYCd8793VIJMzIrzXTvjSOFIOiqEwhQkz7DtOj-hBOuuik4pBIKJ4HaeL7lhC5V99lR1a4GtQXx/s1600/Kodak+Camera+149.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcS98qGYkbGNHcssphqK7onSHNP4IvpybcHN7Dx-wCs4kOh_DQ0RgpuCLwe4k0Tn3_SSYCd8793VIJMzIrzXTvjSOFIOiqEwhQkz7DtOj-hBOuuik4pBIKJ4HaeL7lhC5V99lR1a4GtQXx/s320/Kodak+Camera+149.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.partyfood2go.com/2011/06/tamis-po-jo-potatoes.html" target="_blank">Po-Jo Potatoes (similar to Shakey's MoJo Potatoes)</a></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPe3QobkoelD2ZGNjDtuICDIRSGJ9UgI7QQfmhpF4CdYzpUtrTqUJ_zIyOqjlceSFMbNt8wTrVMM_RwjFZy8DEEtNHQ-Qod9rbVqRmnOS2Vo_hcOQEUoUyqKEHAedwQ91RT9lUOFSQtV4/s1600/DSC01215.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPe3QobkoelD2ZGNjDtuICDIRSGJ9UgI7QQfmhpF4CdYzpUtrTqUJ_zIyOqjlceSFMbNt8wTrVMM_RwjFZy8DEEtNHQ-Qod9rbVqRmnOS2Vo_hcOQEUoUyqKEHAedwQ91RT9lUOFSQtV4/s320/DSC01215.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.partyfood2go.com/2011/06/better-than-fried-jalapeno-poppers.html" target="_blank">Better Than Fried Jalapeno Poppers</a></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcW0_blv1gsz3J8oLzZ-fkDzwHVZjjCbx0xgCkx6HWytecjdm7x1dXA-uLM48oBPBPI0TKsF3yGc5KCNWMNsyPTpTM9akL6koYDPYha0qe-t82SpUqDXzajjKHy-rOFtarSExK7Zx6m7N/s1600/DSC01165.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcW0_blv1gsz3J8oLzZ-fkDzwHVZjjCbx0xgCkx6HWytecjdm7x1dXA-uLM48oBPBPI0TKsF3yGc5KCNWMNsyPTpTM9akL6koYDPYha0qe-t82SpUqDXzajjKHy-rOFtarSExK7Zx6m7N/s320/DSC01165.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.partyfood2go.com/2011/06/ham-and-cheese-puffs.html" target="_blank">Ham and Cheese Puffs</a></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rneW3Mvvv5hQsDfDZb-seLB1JHU_eU8z8-8iFHDnsIybcGPwJIJepWYplGsjOfPBPgyi1nD5X-tJQ5ZtUvOLBcbvE2FkStdMXhn2IppN9abb7lUS_Ev3GIUoX_BNSAu_vypd4dAkQO4K/s1600/DSC00452.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rneW3Mvvv5hQsDfDZb-seLB1JHU_eU8z8-8iFHDnsIybcGPwJIJepWYplGsjOfPBPgyi1nD5X-tJQ5ZtUvOLBcbvE2FkStdMXhn2IppN9abb7lUS_Ev3GIUoX_BNSAu_vypd4dAkQO4K/s320/DSC00452.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.partyfood2go.com/2013/01/ro-tel-cucumber-salsa.html" target="_blank">Ro-Tel Cucumber Salsa</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjs8rBpTkLU7CxC7ClsNSSBxeb81qZ32MHXUzfhFy56UtUvyc7e7LLvNZwii47adbIOiOv1j_uUTGpCME1M89Zrg3LVn-0UJb2eOVkWj2ZC03aEVe2dVgn1-wKhSlqcjODohVD2W94pt7/s1600/jalapenocointitle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjs8rBpTkLU7CxC7ClsNSSBxeb81qZ32MHXUzfhFy56UtUvyc7e7LLvNZwii47adbIOiOv1j_uUTGpCME1M89Zrg3LVn-0UJb2eOVkWj2ZC03aEVe2dVgn1-wKhSlqcjODohVD2W94pt7/s320/jalapenocointitle.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.partyfood2go.com/2013/01/jalapeno-coins.html" target="_blank">Jalapeno Coins</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgzqcU1LhlqN7iX2nFT5zaD-z5wRcG1aNOyrn803ebtq2k_4TeFpO_KrhA6kVqGzzfILHJKBWSLZyIaFn2y_qweVjqsuni2zVG31iGSC0hPMnzznamP_lDf1BYv7FuvGrHZN8odZW2WWY/s1600/Minicrescent+Title.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgzqcU1LhlqN7iX2nFT5zaD-z5wRcG1aNOyrn803ebtq2k_4TeFpO_KrhA6kVqGzzfILHJKBWSLZyIaFn2y_qweVjqsuni2zVG31iGSC0hPMnzznamP_lDf1BYv7FuvGrHZN8odZW2WWY/s320/Minicrescent+Title.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.partyfood2go.com/2013/01/mini-crescent-dogs-aka-mini-pigs-in.html" target="_blank">Mini Crescent Dogs AKA Mini Pigs-in-a-Blanket</a><br />
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<br />Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com2tag:blogger.com,1999:blog-1456178168319564873.post-39073017950154729062013-01-20T20:45:00.002-08:002013-01-20T20:51:47.360-08:00Mini Crescent Dogs AKA Mini Pigs-in-a-Blanket<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F01%2Fmini-crescent-dogs-aka-mini-pigs-in.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-jtbMOjfleJc%2FUPzDAZNGxUI%2FAAAAAAAAA_A%2F8AazoKM88Qc%2Fs1600%2FDSC00500.JPG&description=Mini%20Crescent%20Dogs%20AKA%20Mini%20Pigs-in-a-Blanket" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSYIMh9uzNwFKJGY4CYWiyDQJ4T7HJq7uwjGCLX307n48jJTSf7Wr6ofiAUrddGoez00C38YrWXB-L9EPuIp3htCyXkEqiDz1a0iFeA1ZIFI50T-ktEsoOr5H41UcTmlScKssmFg-xRLo/s1600/DSC00500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSYIMh9uzNwFKJGY4CYWiyDQJ4T7HJq7uwjGCLX307n48jJTSf7Wr6ofiAUrddGoez00C38YrWXB-L9EPuIp3htCyXkEqiDz1a0iFeA1ZIFI50T-ktEsoOr5H41UcTmlScKssmFg-xRLo/s400/DSC00500.JPG" width="400" /></a></div>
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The Superbowl is nearing and here is another great game treat! Best part of all is that there are only two ingredients. One package of Lil Smokies or Cheddar Smokies and a tube of refrigerated Crescent Rolls.<br />
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Making these are "Super" easy:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82IyV03JyGAtc7TapYe_GOMm7HGye-kq1aur_buPR3Lj-PTCiUCWU3ychTfCZ3PsGsosl84TDu1UeMTphgc7Hx1uKySiybC366J14UkaqVxzjaqANFS7h0NqiTxJfa3B1EcsJQuKyrqtH/s1600/DSC00484.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82IyV03JyGAtc7TapYe_GOMm7HGye-kq1aur_buPR3Lj-PTCiUCWU3ychTfCZ3PsGsosl84TDu1UeMTphgc7Hx1uKySiybC366J14UkaqVxzjaqANFS7h0NqiTxJfa3B1EcsJQuKyrqtH/s320/DSC00484.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll out crescent dough into rectangles and press the diagonal seam together. Take one rectangle dough section and with a pizza cutter cut into 5 even rectangles and then each rectangle, cut corner to corner making triangular pie shapes. Separate and roll around each mini sausages starting from the wide end and rolling up to the point.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJs4RRk-TsV5EOA0tqIMJVRZE_kOV9Mg-O-Owi_W9z2JxvUq98ucaN0GFvRcfDX5QRkfbS6OBt-rmjH-cGQDF7ND_-yQOOMQRk9K6gtHJo-2cKI5tHxDYnlL6lkYhu66NUHNKVMrDPJci7/s1600/DSC00489.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJs4RRk-TsV5EOA0tqIMJVRZE_kOV9Mg-O-Owi_W9z2JxvUq98ucaN0GFvRcfDX5QRkfbS6OBt-rmjH-cGQDF7ND_-yQOOMQRk9K6gtHJo-2cKI5tHxDYnlL6lkYhu66NUHNKVMrDPJci7/s320/DSC00489.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preheat oven to 375 degrees. Place wrapped sausages onto an ungreased cookie sheet about a couple inches apart. Note: the picture above are the mini sausages are on a cutting board ready to be placed on a cookie sheet.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRXICWnYZw9CzkNrbOO1mxgNIC_1JHP9DMdvGrqqMYJsjQEARURwdwZUzoUrttawxcomeaEyItRR3SN4zBcxzlWIelVsA3J5dDhK-dt_-Z40WcTk6S8wOYQ199Q-vgnO4z7sMcNyAsBEh/s1600/DSC00491.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRXICWnYZw9CzkNrbOO1mxgNIC_1JHP9DMdvGrqqMYJsjQEARURwdwZUzoUrttawxcomeaEyItRR3SN4zBcxzlWIelVsA3J5dDhK-dt_-Z40WcTk6S8wOYQ199Q-vgnO4z7sMcNyAsBEh/s320/DSC00491.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake 10-12 minutes or until golden brown. Serve with your favorite condiments.</td></tr>
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<br />Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com5tag:blogger.com,1999:blog-1456178168319564873.post-34401356611434211002013-01-19T16:18:00.000-08:002013-01-19T16:23:21.198-08:00Super Easy Lemon Crisp Cookies<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F01%2Fsuper-easy-lemon-crisp-cookies.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-HhTE31YEZz0%2FUPsxwWpc6yI%2FAAAAAAAAA90%2FIxhAz2TvJmA%2Fs1600%2Flemon%2Bcrisp.JPG&description=Pillsbury%20Lemony%20Crisps%20Cookies%20they%20forgot%20to%20publish%20on%20their%20website" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
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Boy, oh, boy, did Pillsbury drop the ball on this one. I had purchased a box of their Moist Supreme Lemon cake mix and tucked away on the side panel of the box was a recipe titled Lemony Crisps. It was hardly noticeable but I saw it and looked interesting and cut it out for my archives. Then, decided to give it a try. LOVE THEM!!! Someone asked me for the recipe and I said no problem, it was Pillsbury I will just go to their web site and give it to you. Ummmm, it's not there. Why would they omit this recipe from their collection? I have no idea! So, I will share this with you in case you missed it too. Please note that with all cookies I make, I use a parchment lined cookie sheet for baking. I like how the cookies turn out cooked on the parchment paper and sticking is no issue.</div>
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<strong><u>Lemony Crisps </u></strong><br />
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1 (18.25) Lemon Cake Mix (any brand will do, I used pink lemonade)<br />
1/3 cup vegetable oil<br />
2 Eggs<br />
1/4 cup sugar<br />
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<strong>Glaze</strong><br />
1 cup powdered sugar<br />
2-3 tablespoons lemon juice<br />
Food coloring or gel (optional)<br />
Colored sugar (optional)<br />
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Preheat oven to 375 degrees. <br />
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In a large mixing bowl, add cake mix, oil, and eggs and mix with an electric mixer until well mixed (instructions said to stir with spoon until thoroughly moistened but I find the mixer works better).</div>
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Use a small cookie scoop (I use a #60 which is about 2 tsp. scoop) and place onto ungreased cookie sheet (or parchment paper lined sheets like I prefer) about 2 inches apart. If you don't have a scoop, shape into about 1" balls. Place sugar into a shallow bowl. Dip a flat bottom glass into sugar and press the balls down flattening slightly (tip: dip glass into dough first to get it sticky first and then into the sugar). Don't flatten out completely or the dough will stick to the bottom of the glass. If you find that it is sticking a lot, you can refrigerate the balls and then press. </div>
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Bake at 375 degrees for 5-7 minutes or until edges start to turn a light brown. Remove from oven and allow to cool for about a couple minutes and transfer to a cooling rack (as with all cookies, this is very important to allow to set otherwise you squish your cookie shapes).</div>
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Once all your cookies are cooled, in a small bowl combine powdered sugar and lemon juice and stir until smooth. I you would like to add color do so now. </div>
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Before you drizzle the glaze over the cookies transfer cookies to a sheet of wax paper in a single layer unless you have enough room on your cooling racks. The best way to apply the drizzle is to transfer to a sandwich baggie and clip one of the bottom corners very small. The glaze will spread a little bit so if you want to put a pattern on them keep this in mind. I usually do a zigzag type pattern or a funky folk art flower. This is the point that you will want to sprinkle colored sugar if you want, before the glaze starts to set up. Allow to set up. If you are going to stack, allow to dry overnight. Some of them might still stick a little but I usually place into a Rubbermaid type container in layers with wax paper between the layers.</div>
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Yields about 4 dozen cookies (with the scoop, I get about 40-41)</div>
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Note: I had the hardest time trying to find a glass with a flat bottom, so I used my stainless steel flat edge meat pounder (hey, whatever, it worked just fine, LOL).</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjv6oJOF4MZCdYzwYgNOhO154YTEf_kdNfVdavWlSN_wLJWjh1UCG4XzL4b2cCxdHd7UJfafVKeWN5whVzuvFX0Vp-YNIZWeThyphenhyphenaZBSNL3to2vMpUIIB8g-XCu7Ms6dSlTSvIBuqzhET7/s1600/DSC00251.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjv6oJOF4MZCdYzwYgNOhO154YTEf_kdNfVdavWlSN_wLJWjh1UCG4XzL4b2cCxdHd7UJfafVKeWN5whVzuvFX0Vp-YNIZWeThyphenhyphenaZBSNL3to2vMpUIIB8g-XCu7Ms6dSlTSvIBuqzhET7/s320/DSC00251.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When dough is mixed is should look like this (I used pink lemonade cake mix). This is my cookie scoop (#60 - 2 tsp. size)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgleM0aBbcP7n2QE71akVE-5ZF8chLzxvuhWaWyl-mc-u4tTv9TGwRKSMrc8TcxSFfa0ALldBL1AZiaar2TImOnKDnHNzewcCc84dYBg_H1_3LP51AQ5793KL0TB1A5qdZTJKKDXDXthSoA/s1600/DSC00252.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgleM0aBbcP7n2QE71akVE-5ZF8chLzxvuhWaWyl-mc-u4tTv9TGwRKSMrc8TcxSFfa0ALldBL1AZiaar2TImOnKDnHNzewcCc84dYBg_H1_3LP51AQ5793KL0TB1A5qdZTJKKDXDXthSoA/s320/DSC00252.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place balls on a parchment paper lined cookie sheet (or ungreased cookie sheet). These are my 25 year old air bake cookie sheets, they have seen a lot of cookies.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCCEQ9JsfqDXeit5LUJTFjgCvq2EzBDKCPfWYgp1-1H25_Ofvq_GvW1LoU5WQvX69SQv_FpAdDgb_EfOHlI2B6wJZUnAFoJhRClo9_N2emxbgj5zB5z3UsKcAGjsqeXREenLc4LMCn34D/s1600/DSC00253.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCCEQ9JsfqDXeit5LUJTFjgCvq2EzBDKCPfWYgp1-1H25_Ofvq_GvW1LoU5WQvX69SQv_FpAdDgb_EfOHlI2B6wJZUnAFoJhRClo9_N2emxbgj5zB5z3UsKcAGjsqeXREenLc4LMCn34D/s320/DSC00253.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Press out cookies with a flat bottom glass that has been dipped in sugar, or in my case, my stainless steel meat press. If you find the dough sticks, place in refrigerator for about 10-15 minutes and it will help with the sticking issue.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQk1oMnTKdt4I8KOpgYQD3Rgs1HwW6Znizijmwv13jnng0spzpNA5YTbG4W3vHZD8sR7qtIQH0MEaRCZZPUNTJDJBWHXNtlleHyA9oARXQ7yF3bkUIAIletSnhwbokeiXVWunO_uLvd0h/s1600/DSC00257.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQk1oMnTKdt4I8KOpgYQD3Rgs1HwW6Znizijmwv13jnng0spzpNA5YTbG4W3vHZD8sR7qtIQH0MEaRCZZPUNTJDJBWHXNtlleHyA9oARXQ7yF3bkUIAIletSnhwbokeiXVWunO_uLvd0h/s320/DSC00257.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glaze cookies all at once after they have cooled. Glaze cookies either while on the cooling rack or on a sheet of wax paper. Allow to set up overnight before stacking. Store in an air tight container.</td></tr>
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<br />Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com2tag:blogger.com,1999:blog-1456178168319564873.post-52911844335714608982013-01-13T18:56:00.001-08:002013-01-27T19:23:44.014-08:00Ro-Tel Cucumber Salsa<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F01%2Fro-tel-cucumber-salsa.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-61iv3buFQLg%2FUPNyJPTphGI%2FAAAAAAAAA8E%2FiWSw3nvIo04%2Fs1600%2Frotel.JPG&description=Ro-Tel%20Cucumber%20Salsa" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><div class="separator" style="clear: both; text-align: center;">
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I started this blog in May 2011 and my second blog post was for <a href="http://www.partyfood2go.com/2011/05/cool-cucumber-salsa.html" target="_blank">Refreshing Cucumber Salsa</a> which is a fresh salsa I love! Well, here is it winter, tomatoes are blah, what's a girl to do if she wants this fresh salsa now? You turn to canned tomatoes, in this case, I used Ro-Tel tomatoes which are diced tomatoes with green chilies. Who would of thought? It is excellent and with the added punch of the diced chilies M-m-m-m-m! If you don't want the extra spice, you can use regular canned diced tomatoes.<br />
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<strong>Here is how to make Ro-Tel Cucumber Salsa:</strong></div>
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<strong><u>Ingredients:</u></strong><br />
28 oz. can Ro-Tel Tomatoes and Chilies<br />
15 oz. can Black Beans<br />
15 oz. can whole kernel corn<br />
Red onion<br />
3 medium cucumbers (2 if using English cucumbers)<br />
Cilantro<br />
1-2 Jalapeno peppers<br />
<a href="http://www.uncledans.com/products_classic_ranch.html" target="_blank">Uncle Dans Original Ranch Dressing Mix (makes 32 oz. pkg)</a><br />
3 Tbsp. White Vinegar<br />
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In a very large bowl, place a couple paper towels. Set aside. Open can of tomatoes and drain very well in a fine colander. Place drained tomatoes into paper towel lined bowl. Open beans, rinse and drain and add to bowl. Drain corn and add to bowl. Cut 1/2 onion in a fine dice, add to bowl. Peel cucumbers and slice in half, they need to be seeded by running a spoon down scraping out the seeded part and discard. Dice cucumbers finely and add to bowl. Seed jalapeno pepper(s) and dice very finely, add to bowl (start with one pepper and if you find you want it spicier after tasting, add more). Take 1/4 of a bunch of cilantro leaves and dice finely, add to bowl. Remove paper towel from bowl that has absorbed excess moisture and mix ingredients with a large mixing spoon. Take the Uncle Dan's Dry Ranch Mix and sprinkle about half the package over the ingredients along with the vinegar and mix well to combine. <br />
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You can eat as a salad or the way I prefer, to serve with Tostitos "Scoops" chips and really pile on the salsa on each chip. This is a "fresh" salsa and will only keep for just a few days in the refrigerator. People can't seem to get enough of this stuff at parties.<br />
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I think Uncle Dan's is a regional product but it can be ordered online if you do not have it in your area. It is totally different than other dry ranch dressing mixes (i.e. Hidden Valley). You can of course use another brand, but the flavor will be totally different.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1H8HGpGV9abbs4ibf_QFZxxCsHirPSXjLr4CK1WReP8dGzXvmIB84DygFof3S0U4P823R9te80_BOZtW6C6Ejx_j1XFghgotil6S_xqKCQu2eaaVx2sgc8uknB47JJqdf_Hm3D01fEADu/s1600/DSC00421.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1H8HGpGV9abbs4ibf_QFZxxCsHirPSXjLr4CK1WReP8dGzXvmIB84DygFof3S0U4P823R9te80_BOZtW6C6Ejx_j1XFghgotil6S_xqKCQu2eaaVx2sgc8uknB47JJqdf_Hm3D01fEADu/s320/DSC00421.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peel and seed cucumbers. If using English cucumbers, no need to seed.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NqtBXeyMaS8GNiYWU0-y27S3KaragyL3WRumUSEAqnhpbm_4Ei9oH-g22z7NMDBxdQT6Ax_q5o0FyQjDKmLvgdZ4iQmrRY1IS6m6D5oT45zRIvnrFjzh5WyOo36vu7o7w6ZY8C2A119N/s1600/DSC00422.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NqtBXeyMaS8GNiYWU0-y27S3KaragyL3WRumUSEAqnhpbm_4Ei9oH-g22z7NMDBxdQT6Ax_q5o0FyQjDKmLvgdZ4iQmrRY1IS6m6D5oT45zRIvnrFjzh5WyOo36vu7o7w6ZY8C2A119N/s320/DSC00422.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut cucumbers into thin strips.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPUOxg-OiA_w9KGY3FR6n4DwtsIlDf8gr-hvdf3ibxY_ARdpzEm0AYUDldurShRFdZpicTxByKRnkO7XTFA1Os3Xnk0QYykg3MDkc3buUmbMOStYwAf1FQKxTKqBVRi55KKaKgiCFt8wP/s1600/DSC00423.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPUOxg-OiA_w9KGY3FR6n4DwtsIlDf8gr-hvdf3ibxY_ARdpzEm0AYUDldurShRFdZpicTxByKRnkO7XTFA1Os3Xnk0QYykg3MDkc3buUmbMOStYwAf1FQKxTKqBVRi55KKaKgiCFt8wP/s320/DSC00423.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dice cucumber into a fine dice,</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxR4r0z3GrWJoiGn_j6Ho-eLhk0pWCyUDKPL0A36Q4xPAvnbq7uKuVbPFhBXrc5_mP8me0kSbjbh01uInJwy-qooHry7bh2U4NZWRGlQbDH9pYEFDVBAmju7EfHLlK2NgMvEqe-xGUXSL/s1600/DSC00425.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxR4r0z3GrWJoiGn_j6Ho-eLhk0pWCyUDKPL0A36Q4xPAvnbq7uKuVbPFhBXrc5_mP8me0kSbjbh01uInJwy-qooHry7bh2U4NZWRGlQbDH9pYEFDVBAmju7EfHLlK2NgMvEqe-xGUXSL/s320/DSC00425.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dice onion into a fine dice.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9WbAll3mRt1zBtjabGA7VygR3dPd3R2jefiqgR4p30GVd_OoiQObvIzSSjZ_OgQrWQ0jUIHc2VLe_q1Hwp-YuLacs3mND45JVYYakmGIssoEEiborDF5BXwOD63T4NJHZX4RmJQHJucj/s1600/DSC00426.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9WbAll3mRt1zBtjabGA7VygR3dPd3R2jefiqgR4p30GVd_OoiQObvIzSSjZ_OgQrWQ0jUIHc2VLe_q1Hwp-YuLacs3mND45JVYYakmGIssoEEiborDF5BXwOD63T4NJHZX4RmJQHJucj/s320/DSC00426.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut jalapeno pepper cap off and cut into half. Remove the seeds and ribs by scraping out with a teaspoon.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUSgKwnZfe21owBrOc2Vk-SLCFZ1tSzaxSUW1x-Zo9FUbJeLFmWlXQPlfQ3nGYfHuIZHExBjJlFlkx5xm9jupXuBUclG_22qTURiEEclGR9N7fakmMKePoqCXKxhwqRzmmzuXY2Fwp1NC/s1600/DSC00428.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUSgKwnZfe21owBrOc2Vk-SLCFZ1tSzaxSUW1x-Zo9FUbJeLFmWlXQPlfQ3nGYfHuIZHExBjJlFlkx5xm9jupXuBUclG_22qTURiEEclGR9N7fakmMKePoqCXKxhwqRzmmzuXY2Fwp1NC/s320/DSC00428.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finely dice jalapeno pepper.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgaNEhzOAPEa-SMbu4fJFXLbqgMhS0E_dOf_HPTwwtuK2TQ4VLYcn6I_dOOssEw1izycGdz7gIZKrddAy0U8Iq_o3WPxGdT93WG53y2O9u06PMBCpLsO7A5xnRN9JPeE6uNZaedhEDkaaD/s1600/DSC00429.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgaNEhzOAPEa-SMbu4fJFXLbqgMhS0E_dOf_HPTwwtuK2TQ4VLYcn6I_dOOssEw1izycGdz7gIZKrddAy0U8Iq_o3WPxGdT93WG53y2O9u06PMBCpLsO7A5xnRN9JPeE6uNZaedhEDkaaD/s320/DSC00429.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take one quarter of a bunch of cilantro leaves and finely dice.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgJSd5YemAbiAu8FT10cx4y4jCoJ_j3gw0MtSaaXxx-PatR1Uc0eu-QWmMh0eiTD5hSSJNtnbLzFaBRlm8uXRDzWbT4I9FWb7eYXTTjGxtASZ7lo4vNVS0rOY_w5cDIeRmMM9v9KW4fkO/s1600/DSC00433.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgJSd5YemAbiAu8FT10cx4y4jCoJ_j3gw0MtSaaXxx-PatR1Uc0eu-QWmMh0eiTD5hSSJNtnbLzFaBRlm8uXRDzWbT4I9FWb7eYXTTjGxtASZ7lo4vNVS0rOY_w5cDIeRmMM9v9KW4fkO/s320/DSC00433.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle Uncle Dan's ranch dry mix into bowl (about 1/2 pkg.) and add vinegar. Stir well.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvM3moC9IcYgzAllkgnenU61J3ui203eDaGpvA1fFDVBN3VLwAWHdqHe-cWrgqWEabXRuOP0ZQVFjT_znNEi8IFpKKnQBURQvntAWPmgs67U15fj7JV-KuJH-OZ1tA_H16yFklnfs4BqF/s1600/DSC00440.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvM3moC9IcYgzAllkgnenU61J3ui203eDaGpvA1fFDVBN3VLwAWHdqHe-cWrgqWEabXRuOP0ZQVFjT_znNEi8IFpKKnQBURQvntAWPmgs67U15fj7JV-KuJH-OZ1tA_H16yFklnfs4BqF/s400/DSC00440.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There you have it, grab a chip and scoop up the yummy salsa!</td></tr>
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<br />Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com7tag:blogger.com,1999:blog-1456178168319564873.post-64505395646495831442013-01-06T14:27:00.000-08:002013-01-06T14:27:08.727-08:00How About a Giveaway????<p style="text-align: center;">Because we love our readers so much, a fabulous group of bloggers has come together to provide an incredible prize package for one lucky winner. The prizes include:</p>
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<p style="text-align: center;"><em><strong> A Cuisinart 5 speed Hand Mixer and 4 vouchers for four bags of Nestle Toll House Morsels (Mommy's Sweet Confessions)</strong></em></p>
<p style="text-align: center;"><em><strong>A $20 gift card to King Arthur Flour (My Turn for Us)</strong></em></p>
<p style="text-align: center;"><em><strong> America's Test Kitchen Quick Family Cookbook (Moore or Less Cooking)</strong></em></p>
<p style="text-align: center;"><em><strong>A Babycakes Pie Pop Maker (Party Food to Go)</strong></em></p>
<p style="text-align: center;"><em><strong> A cooking apron and 10% discount on Etsy (Home Independence)</strong></em></p>
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<h1 style="text-align: center;"> <span style="text-decoration: underline;">GIVEAWAY SPONSORS</span></h1>
<p style="text-align: center;">Here is a little bit about each of our giveaway sponsors. We would all love you to stop on by our blogs, Facebook pages, twitter accounts, and pinterest pages and say hi, so we can say hi back. We love making new friends! Click on each photo to be taken to their blogs.</p>
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<p style="text-align: center;">Welcome! My name is Lindsay, and I love to cook, chase my kids, and share my love of baking with others. This blog was started to be a place for me to share my love of baking and cooking, and to chronicle my experiences with it, and my kids, and all the fun that goes along with trying to do both. I hope you enjoy what you see.</p>
<h2 style="text-align: center;"><span style="text-decoration: underline;">Moore or Less Cooking</span></h2>
<p style="text-align: center;"><img class="aligncenter size-full wp-image-963" alt="Moore or Less Cooking" src="http://www.mommyssweetconfessions.com/wp-content/uploads/2013/01/187988_249544191748008_959859588_q1.jpg" width="160" height="160" /></p>
<p style="text-align: center;">I am a California girl living in Coastal Maine. I love to cook, bake and blog about it. My interests are traveling, photography, all types of food, cooking classes, wine tasting classes and baking classes. I have been food blogging since August 2011 and I have really enjoyed it!</p>
<h2 style="text-align: center;"><span style="text-decoration: underline;">Five4Five Meals</span></h2>
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<p style="text-align: center;">I am Lydia. A writer, <span style="color: #53575a; font-family: Georgia,Times New Roman,serif;">wife and mom. I am a reluctant domestic who spends her days changing </span>and chasing a little boy who is learning to walk! But I find time to create budget-friendly recipes, ideas and adventures for myself and my small family. I believe we all can have a good life, we just have to keep it simple.</p>
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<p style="text-align: center;">I am a Wife, a Mother, a Sister, a Daughter, an Aunt. I am married to my best friend and we are raising our children to be the best that they can be. We are working on creating a homestead to raise our own food to help keep us healthy.</p>
<h2 style="text-align: center;"><span style="text-decoration: underline;">Party Food to Go</span></h2>
<a href="http://www.partyfood2go.com/" target="_blank"><img class="aligncenter size-full wp-image-965" alt="Party food to go" src="http://www.mommyssweetconfessions.com/wp-content/uploads/2013/01/Party-food-to-go.jpg" width="124" height="76" /></a>
<p style="text-align: center;">I am from a small coastal town, Aberdeen, Washington known for Kurt Cobain and lots of rain. I have been blogging for about a year and a half but have always had a passion for cooking/baking. Hoping I can make your entertaining a little simpler by providing easy to follow step by step instructions preparing dishes as well as a helpful tip or two.</p>
<h2 style="text-align: center;"> <span style="text-decoration: underline;">My Turn for Us</span></h2>
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<p style="text-align: center;"> I am retired from Law Enforcement and my Hubby and I are in the process of obtaining our dream of traveling full-time in an RV. I share my retirement adventures including recipes, crafts, travel and two hops each week. I host "Freedom Fridays Blog Hop" and co-host "Let's Get Social Sunday".</p>
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Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com4tag:blogger.com,1999:blog-1456178168319564873.post-43786289767548161482013-01-01T17:34:00.000-08:002013-01-01T17:37:17.746-08:00Thatsa Spicy Meatball<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2013%2F01%2Fthatsa-spicy-meatball.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-8pZ-56BnP84%2FUOONi2jQToI%2FAAAAAAAAA04%2FN4t5XY66tak%2Fs400%2Fthatsa%2Bspicy%2Bmeatball.JPG&description=Thatsa%20Spicy%20Meatball%20%23BabyRay%20barbecue%20sauce%20and%20%23Frank's%20RedHot%20Sweet%20chili%20sauce" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><div class="separator" style="clear: both; text-align: center;">
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Meatballs are so good, they are very popular during the holiday season as well as football season, or heck, what am I saying, any kind of get together (he-he, I am having this for dinner with scallop potatoes)! Remember these yummy bits for your upcoming Superbowl party! First of all, let me get the introductions out, Sweet Baby Ray, meet Frank's Red Hot Sweet Chili Sauce. Didn't know Frank's Red Hot Sauce put out a Sweet Chili Sauce? Well, let me just say, it is awesome! The famous Sweet Baby Ray's barbecue sauce goes perfect with Frank's Red Hot Sweet Chili Sauce AND meatballs! It's not too spicy, but if you want an extra kick, you are more than welcome to add a teaspoon of red chili flakes, after all, make it taste to YOUR liking.</div>
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<span style="font-size: large;"><strong>Thatsa Spicy Meatball</strong></span></div>
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I use frozen bite size homestyle meatballs (not Italian flavored) 38 oz. package. Contains about 76 - 1/2 oz. meatballs but if you prefer, use homemade meatballs.<br />
1 green pepper, cut into chunks (optional)<br />
1/2 fresh pineapple, cored and diced into chunks (optional)<br />
(can also use a can of drained pineapple chunks) <br />
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Prepare green pepper and pineapple and set aside. If you decide to add these optional ingredients, they will be added to the slow cooker later during the cooking time.<br />
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<strong><u>Sauce:</u></strong><br />
1 cup Sweet Baby Ray's Original Barbecue sauce<br />
1/2 cup Frank's Red Hot Chili Sauce (make sure it is not the original Red Hot Sauce)<br />
1/4 cup Ketsup<br />
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Mix together in a small mixing bowl. At this point, give it a little taste, if you want more spice add more chili sauce or chili pepper flakes.<br />
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<strong><u>Instructions:</u></strong><br />
Pour frozen unthawed meatballs into a slow cooker and pour the sauce over the meatballs. Stir to coat. Place slow cooker on low and cook about 4 hours.<br />
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After 4 hours of cooking, add the diced pepper and pineapple and stir carefully so you don't break the meatballs. Continue cooking on low another hour.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYCPLZiCGEvgWIrfhHGDfroFoGLlypw6k8PsBWfIvsXqOTBqKOlK_jx6qqELpzzSe5qCqn4WgiTbCtYBrQy9JSqTg9hK80lsUAIurfVwuctzefltGBnEKtjfzRHb8EBocuatarXWCJYI1/s1600/DSC00206.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYCPLZiCGEvgWIrfhHGDfroFoGLlypw6k8PsBWfIvsXqOTBqKOlK_jx6qqELpzzSe5qCqn4WgiTbCtYBrQy9JSqTg9hK80lsUAIurfVwuctzefltGBnEKtjfzRHb8EBocuatarXWCJYI1/s320/DSC00206.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the ingredients that you will need for Thatsa Spicy Meatballs</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgScRuL1XpHcI1cfZiZQqBy96Pw8rjfVS5epKfaqki7XSUsRg4LrEMU9bTKH9r2MpAtJl1JyQltagGYeb7uui9FNC9ohFnO8RK9_trSzOu_-EUs-isod1Ba-Snk7cQ4BIFeRdf0ne5okvp2/s1600/DSC00216.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgScRuL1XpHcI1cfZiZQqBy96Pw8rjfVS5epKfaqki7XSUsRg4LrEMU9bTKH9r2MpAtJl1JyQltagGYeb7uui9FNC9ohFnO8RK9_trSzOu_-EUs-isod1Ba-Snk7cQ4BIFeRdf0ne5okvp2/s320/DSC00216.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green peppers should be diced to this size - this is a teaspoon</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWiqu4FLIV-6sg6ZXguyGc_pyn8KFmwlzeCBvD1amjgUmM3jwPCnRHB4NgNIRNVor8jSjW5g7m8v3Prm-zgFB-JTw7H__yZmvVPA1GAwDRGnrtcOS0lWOrfBeUYNKqdpluP6ickgNInx9p/s1600/DSC00224.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWiqu4FLIV-6sg6ZXguyGc_pyn8KFmwlzeCBvD1amjgUmM3jwPCnRHB4NgNIRNVor8jSjW5g7m8v3Prm-zgFB-JTw7H__yZmvVPA1GAwDRGnrtcOS0lWOrfBeUYNKqdpluP6ickgNInx9p/s320/DSC00224.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a whole pineapple cored and cubed, I only add half which is divided by the knife.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamcE4nUcdPpiIexImsY9Kn0HuGRER8haRHqNaqEdqRwu9-ft2-ZQ53qUt1Zg-N8EV0idvSiFfW0cUQ2mKlJCGnF-DYN5d13EvjSi78GRnY31y7pJKLj2QnF9RoARZw5GuyvaZS1HQbNUC/s1600/DSC00207.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamcE4nUcdPpiIexImsY9Kn0HuGRER8haRHqNaqEdqRwu9-ft2-ZQ53qUt1Zg-N8EV0idvSiFfW0cUQ2mKlJCGnF-DYN5d13EvjSi78GRnY31y7pJKLj2QnF9RoARZw5GuyvaZS1HQbNUC/s320/DSC00207.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add your frozen meatballs to the slow cooker and turn your cooker on to low.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EyRdpXiw6xZSg9SsOtYvu-R-toVFBQWsKCrFvUHgtD9_GyyBOwNluOaJl4p0Zd9xfnBD6xtAtdFAUaysxDHRhJH1L2-wlXFVrurq7sW92R7YhLsVQfeP3ZbRFALm5i-u8_x2NhNIgBro/s1600/DSC00208.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EyRdpXiw6xZSg9SsOtYvu-R-toVFBQWsKCrFvUHgtD9_GyyBOwNluOaJl4p0Zd9xfnBD6xtAtdFAUaysxDHRhJH1L2-wlXFVrurq7sW92R7YhLsVQfeP3ZbRFALm5i-u8_x2NhNIgBro/s320/DSC00208.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix up the sauce ingredients in a small mixing bowl (I used a large measuring cup) and pour over the meatballs.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQ5qqF9iBgtGpS-PJJE4eHhw3DG_ds5u3OJlFq4F7wLJT4yDgXfB2iQho2U2zGiIo3IX5DoW7HOakw7XGTVwGdOINjPlfOPdteXcOm6cOjD3v1vVawucRA_29QhJnlnXvb2T245lf2y7V/s1600/DSC00209.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQ5qqF9iBgtGpS-PJJE4eHhw3DG_ds5u3OJlFq4F7wLJT4yDgXfB2iQho2U2zGiIo3IX5DoW7HOakw7XGTVwGdOINjPlfOPdteXcOm6cOjD3v1vVawucRA_29QhJnlnXvb2T245lf2y7V/s320/DSC00209.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir the sauce covering all of the meatballs and cover. (bye, bye...see you in 4 hours)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis24CBfza9PC3WIjBDx7IXjfYXSYX8BXgbpWGdavITIfeSavlR5u3gtvWH5ihBpC53I5z9IYf70r7CJySeF2kju0Ukcip0WCjyDMgzaDS7tC0tmVHGxEeoiHLEHoo9NqtczZA33WnFw8ca/s1600/DSC00225.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis24CBfza9PC3WIjBDx7IXjfYXSYX8BXgbpWGdavITIfeSavlR5u3gtvWH5ihBpC53I5z9IYf70r7CJySeF2kju0Ukcip0WCjyDMgzaDS7tC0tmVHGxEeoiHLEHoo9NqtczZA33WnFw8ca/s320/DSC00225.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Optional - add prepared green peppers and pineapple.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMoHR8UsGCJIYSzj-7LnFbOYg2hz7q1KlbWHP6OcHWlbVHcgBvEGYbxju6SAWRDYPfWYfO3BJNaCzEw2G-NpV8POZbAc_aRFXJfO5TmdynxFoQDgJdXD2CiHw_78o_1b0BqtoZD9EBgCM/s1600/DSC00226.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMoHR8UsGCJIYSzj-7LnFbOYg2hz7q1KlbWHP6OcHWlbVHcgBvEGYbxju6SAWRDYPfWYfO3BJNaCzEw2G-NpV8POZbAc_aRFXJfO5TmdynxFoQDgJdXD2CiHw_78o_1b0BqtoZD9EBgCM/s320/DSC00226.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir carefully and cover. Cook on low one more hour. The juices from the extra ingredients thins out the sauce a little bit.</td></tr>
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Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com2tag:blogger.com,1999:blog-1456178168319564873.post-22941547155146917042012-12-30T12:51:00.001-08:002012-12-31T19:26:34.735-08:00Perfect Fluffy Hash Brown Potatoes<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2012%2F12%2Fperfect-fluffy-hash-brown-potatoes.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-DhrJf18jyW4%2FUOCm0R2-k-I%2FAAAAAAAAAyU%2F0Os8mo_NWS4%2Fs400%2FDSC00153.JPG&description=Perfect%20fluffy%20hashbrown%20potatoes" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><div class="separator" style="clear: both; text-align: center;">
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Have you ever cooked frozen hash browns only to have a gummy, globby mess? I have countless times! I know, the instructions say to brown and flip only once. Sorry, but I can't help myself. Standing at the stove, my hands have to be moving and that includes moving and flipping the stuff in the pans, after all, what else do you have to do while standing there?<br />
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I found the secret to making a great hash brown potato is this.........use a freshly baked potato. When you bake the potatoes, you keep the starches from turning to "glue". I microwave them until they are almost done like you would eat a baked potato. While they are still hot (be careful) remove the skin, unless you like the skin on which is also yummy. They peel really easy just by pulling off the skin with a knife.<br />
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Chop up the potatoes into the desired size of chunks and place into a non stick frying pan with a couple tablespoons of vegetable oil and on medium heat cook until golden brown. Season as desired with salt and pepper. If you wish, add about a tablespoon of butter for a richer taste. The picture also has my<a href="http://www.partyfood2go.com/2012/10/mis-shapened-fried-egg-problem-solved.html" target="_blank"> perfectly round fried eggs</a> from a previous post, check that one out too.<br />
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<br />Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com2tag:blogger.com,1999:blog-1456178168319564873.post-58222054455537362682012-11-07T21:41:00.002-08:002012-11-08T14:53:08.793-08:00Quick No Bake Individual Cheesecake Bar<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2012%2F11%2Fquick-no-bake-individual-cheesecake-bar.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-HnS-gRDAPow%2FUJtE_tEye5I%2FAAAAAAAAAxQ%2F4-0JgR2WLW4%2Fs1600%2Fcarmel%2Bcheesecake.jpg&description=Quick%20and%20easy%20individual%20no%20bake%20cheesecakes"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
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Who doesn't love cheesecake? Ok, hard to believe, but there are some people who don't but I don't know many people who would turn it down. In most cases, you say cheesecake and people start to get weak in the knees and almost get that Homer Simpson dreaming of donuts look. The other observation I have made with people loving cheesecake is that they love all different kinds of toppings. How about your next gathering serving up a batch of these delicious quick and easy no bake individual cheesecakes and let your guests top their own with a variety of toppings to choose from?
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<strong><u>Quick and Easy No-Bake Cheesecake</u></strong></div>
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2 - 8 oz. pkgs. of cream cheese, softened
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1/4 cup lemon juice
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1 - 14 oz. can of sweetened condensed milk<br />
1 tsp. vanilla extract
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In a large mixing bowl, whip cream cheese with an electric hand mixer on medium speed until smooth and fluffy.
Add the remaining ingredients and mix on low speed until blended. Once blended, increase speed to medium and continue mixing until smooth and silky. Set aside.
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Prepare a standard muffin tin with cupcake liners. (makes about 18 cheesecakes)
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This is where you need to make a crust decision. What shall it be? There is the standard graham cracker crust, OR there is a whole world of cookies that would make an awesome crust. For sandwich style cream filled cookies, all you need to do is crush the cookies into a fine crumb using either a food processor (my preferred method) or in a freezer gallon zipped bag using a rolling pin (the cream filling acts as a binder). For cookies with no filling, crush and add enough melted butter to bind to the consistency of course sand. For the cheesecakes used in this post, I used pecan sandies mixed with butter.
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Take a rounded packed teaspoon of crumbs and place in the bottom of the liners and firmly pack on the bottom of each liner. (This next step is optional) I baked the cookie lined tins at 350 degrees for about 10 minutes and cooled. This step helps firm up the crust and is not necessary but helps hold together better if your people want to remove their cheesecake from the paper liner.
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To make filling your cheesecakes easier, place the cheesecake mixture into a gallon baggie and trim off a corner and pipe into the liners filling about 1/2" from the top of the liner. Refrigerate for at least an hour.
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<strong>Toppings, toppings, and more toppings.</strong>
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In the baking section of your grocery store you will find a variety of canned pie fillings, and in the ice cream/snack sections you will find chocolate and carmel syrups. How about some toffee bits (like a crushed Heath candy bar), mini chocolate chips, jimmies (rainbow or chocolate sprinkles), berries, and the most important topping.......the spray can of whipped cream! Be creative!
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How much fun would this be? I bet your guests won't eat just one! They will want to try different toppings, so make plenty!</div>
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Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com5tag:blogger.com,1999:blog-1456178168319564873.post-75921019390246721022012-10-23T21:37:00.000-07:002012-10-23T21:51:17.039-07:00Create Your Own Cake Pop Stand<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.partyfood2go.com%2F2012%2F10%2Fcreate-your-own-cake-pop-stand.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-oz4vOzzrWQw%2FUIdrsp4XvHI%2FAAAAAAAAAuM%2F0zGI7d1OIWw%2Fs1600%2FDSC03622.JPG&description=Make%20your%20own%20cake%20pop%20stand%20for%20less%20than%20%2410" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
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Cake pops are pretty popular these days especially during the holidays. For those of you who do not know what a cake pop is, it is a mixture of baked cake combined with a binder such as frosting to make a dough the consistency of play dough. Dough is scooped (I use a small cookie scoop) and rolled into little balls. You then take a lollipop stick and dip just a small part of one end into melted chocolate and then press it into the cake balls and set aside to set up. Once these have hardened, dip the balls into smooth melted chocolate (using almond bark or candy melts). You need to have the melted chocolate quite liquidy and smooth. There are so many tutorials on YouTube on how this process is done as well as many blogs. One of my favorite tutorials is <a href="http://blog.candiquik.com/?p=3020" target="_blank">Candy Quik</a> on how to make cake pops. My other favorite tutorial is <a href="http://www.hungryhappenings.com/p/chocolate-making-tips.html" target="_blank">Hungry Happenings tutorial on chocolate</a> By giving you this information from my peers, I can go into making a lovely display for your cake pops or anything on a lollipop stick.<br />
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<a name='more'></a>I was looking at my cat's cat scratcher refills for the Turbo Scratcher and thought, I bet that would work as a cake pop stand. Voila! It worked! Then, trying to figure out how to put a display together and this is what I came up with. <br />
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<strong>First of all you need to get your supplies:</strong><br />
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Turbo Scratcher 2 Pack Refill (Amazon link provided below)</div>
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Cookie tin (You might even have one stashed in a closet or drawer) I got mine at Goodwill $1</div>
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Other items could be needed depending on your tin and embellishments<br />
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Depending on the size of tin you have, I had to put a spacer on the bottom of mine and just went to the Dollar Tree and got a Styrofoam ring and a sheet of foamboard to prevent the lollipop sticks from sinking to the bottom. </div>
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I was lucky when I found this particular tin as there was no printing on the outside and it is a nice gold tone. If you want to use a printed tin, you can always spray paint it, just make sure you follow the paint directions and allow for proper drying time. If you are making a stand for a formal event and are spray painting the tins, also consider a light coat over the cardboard to dress it up a bit.</div>
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For this project, I knew I needed a spacer ring so I had to take the sheet of foamboard and trace the tin and cut out inside the lines so it would fit inside properly. I placed the spacer ring in the bottom (it doesn't have to fill out the whole bottom, just mostly as you can see in the picture) and place the foamboard circle inside on top of the spacer. At this point you want to take one of the cardboard scratcher pads (remember, there are two per package) and place on top of the tin. My tin was too small so just peel off enough of the outer layer of cardboard to fit firmly inside the tin. I lucked out on this project because everything fell into place with very little effort needed to have the cardboard up to the top of the tin and the tin being plain and in good condition. </div>
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After I got to this point, I decided that I would like to it be a little more elevated. I took the lid and inverted it and placed mounting tape all around it and removed all of the tin contents and pressed the two pieces together and really liked the look. This is completely up to your taste whether or not you do this step.</div>
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Also, I wanted to dress it up a little bit and had this gold tone wired ribbon that I previously purchase from The Dollar Tree and stuck double stick tape all around the tin and wrapped the ribbon around it. For right now, this is ok, but I suggest to make the ribbon permanent, use a glue gun.</div>
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<strong>Total cost to make the reusable cake pop stand in this tutorial even with the spacer and foamboard, less than $10.</strong> And, for the cost of another tin and possibly another spacer, I am looking at making another display stand for just a few dollars more. If I have to spray paint, that will be additional (but I also have a variety of spray paint used for other projects available).<br />
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<tr><td class="tr-caption" style="text-align: center;">Cookie tin, styrofoam spacer, foamboard, and cardboard cat scratcher</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwp_NFKwtxHuvf07LJzIvX3N_5_B4t4cTT4LqIS6tYKvvKhbF88iT9mN9PCL4ngbpkIxOGXyq_-oAOnWRybYcd3jTocxYE_Ps65gkwyMBbZEYqx-2JJSmyiCqdmHNXFxC4I6TnIyYxdjs/s1600/DSC03605.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwp_NFKwtxHuvf07LJzIvX3N_5_B4t4cTT4LqIS6tYKvvKhbF88iT9mN9PCL4ngbpkIxOGXyq_-oAOnWRybYcd3jTocxYE_Ps65gkwyMBbZEYqx-2JJSmyiCqdmHNXFxC4I6TnIyYxdjs/s320/DSC03605.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trace outside of tin onto the foamboard and cut out inside of the lines to fit inside the tin.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplFu1hiw3QodQseAd0g-5k7afZ2HksqveXuyWlHNPi7wbwWpAfUg41is3bdyLT26WL1pcKrJ8rDFrlMiYnfFtoEvPlqZr3QdS-Awz2T0Cq00aPB4OABkTCyzu3aX93VujZ_He7gq2FJ_h/s1600/DSC03606.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplFu1hiw3QodQseAd0g-5k7afZ2HksqveXuyWlHNPi7wbwWpAfUg41is3bdyLT26WL1pcKrJ8rDFrlMiYnfFtoEvPlqZr3QdS-Awz2T0Cq00aPB4OABkTCyzu3aX93VujZ_He7gq2FJ_h/s320/DSC03606.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice that the spacer does not fill the whole bottom, it is just needed to fill the void.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGvpOJ0AMpHAYYSezf3kTqaTtLr2D-r2s498b_3ewA6lSosxCdt8Ul704SX92TnA9pEp_KJchkRhG72bzmglo-RpnB_G5I9tnN3z_nvtZEgNporQOsofyCaGAD7GC1xcf1h6cN2LU-YA3/s1600/DSC03607.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGvpOJ0AMpHAYYSezf3kTqaTtLr2D-r2s498b_3ewA6lSosxCdt8Ul704SX92TnA9pEp_KJchkRhG72bzmglo-RpnB_G5I9tnN3z_nvtZEgNporQOsofyCaGAD7GC1xcf1h6cN2LU-YA3/s320/DSC03607.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place cut out foamboard on top of the spacer inside the tin.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cZcZleD0Ff2ynawbT7lsvvjwPB2IMrV0kB19r_5Lz85viKAHpyQ1XtaZJ9R8Hs6p63ufO3LzMtpswSyaLepq7xNXnIUcjKk91vMgEnAGAu7vE6ygvoD9a0Ku-PnsaFSFev9JSFrnTAhz/s1600/DSC03608.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cZcZleD0Ff2ynawbT7lsvvjwPB2IMrV0kB19r_5Lz85viKAHpyQ1XtaZJ9R8Hs6p63ufO3LzMtpswSyaLepq7xNXnIUcjKk91vMgEnAGAu7vE6ygvoD9a0Ku-PnsaFSFev9JSFrnTAhz/s320/DSC03608.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cardboard pad is too large for this tin.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLUYf0_40XTwwppLRYN_sj3D_Y1Q3eseGgzp48MevDjISus_9024WujZnj2sutfqa9O0s32L1eXA9spwk6XiV2VlzdGz3-dEHzMNEXxcvie1vF0VHiPkAKfYbCAkBShyoms4MWqIJarsc/s1600/DSC03609.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLUYf0_40XTwwppLRYN_sj3D_Y1Q3eseGgzp48MevDjISus_9024WujZnj2sutfqa9O0s32L1eXA9spwk6XiV2VlzdGz3-dEHzMNEXxcvie1vF0VHiPkAKfYbCAkBShyoms4MWqIJarsc/s320/DSC03609.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peel just enough of the outter edge and when it fits firmly, trim off excess.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzufcRq33L71nQbrT-ieVrXiGRaNuM8M4Yg9uw8uw05MBreF-uIyoodNe2LMzMfQbOd6ejXxcEOyxBMkv6U403_mSUyJWymKLpfaA0cGzymeS2m34WdreIG8HQC9mdvpqpZbsxigEqnjyY/s1600/DSC03611.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzufcRq33L71nQbrT-ieVrXiGRaNuM8M4Yg9uw8uw05MBreF-uIyoodNe2LMzMfQbOd6ejXxcEOyxBMkv6U403_mSUyJWymKLpfaA0cGzymeS2m34WdreIG8HQC9mdvpqpZbsxigEqnjyY/s320/DSC03611.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cardboard now fits firmly into tin</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6rCLCK0fCEswBDrmmzN3_c-rHEpDlIoh3HVz3dx5B1Pqrfj6U1BpA8uljCqqGZzYvoOtqWoacJQkpKysTg9Q1PCK-n_PTedN1B1rIz80aQQ2nnR3pVK2z10R9GCTB7N_TMhGK1vIE760/s1600/DSC03612.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6rCLCK0fCEswBDrmmzN3_c-rHEpDlIoh3HVz3dx5B1Pqrfj6U1BpA8uljCqqGZzYvoOtqWoacJQkpKysTg9Q1PCK-n_PTedN1B1rIz80aQQ2nnR3pVK2z10R9GCTB7N_TMhGK1vIE760/s320/DSC03612.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I decided to use the lid as a base. And use metalic ribbon to embellish.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtmTq_uraJWs2MzS5gFiBZt7PXGo8VoJn0ajolLbYCD5dejZj_BjAaI4cMBAaz0q0ml4ZQ6ZF0D3SlyxwEWAtiW7V-gq1QwNksY-zllsSGt2UH72BiYmlIpdjbNH-K2GO-cdvFhIS8qqn/s1600/DSC03613.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtmTq_uraJWs2MzS5gFiBZt7PXGo8VoJn0ajolLbYCD5dejZj_BjAaI4cMBAaz0q0ml4ZQ6ZF0D3SlyxwEWAtiW7V-gq1QwNksY-zllsSGt2UH72BiYmlIpdjbNH-K2GO-cdvFhIS8qqn/s320/DSC03613.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stick several small strips of mounting tape onto the top of the tin lid and remove the protective top strips of the tape.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EZFFLrPMZe6YOA7_PwiMCxiij0jykBq0MSIJFLz4CRnPwKlN7tbEcO0BzdqpsXMFo6jzJHzbxS2fLwjDBUWXR0f7-sgGAhCga56cSq5Am-X9uV1k477jAsJzmzNg0HWASXix_IRLoqVk/s1600/DSC03614.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EZFFLrPMZe6YOA7_PwiMCxiij0jykBq0MSIJFLz4CRnPwKlN7tbEcO0BzdqpsXMFo6jzJHzbxS2fLwjDBUWXR0f7-sgGAhCga56cSq5Am-X9uV1k477jAsJzmzNg0HWASXix_IRLoqVk/s320/DSC03614.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Press firmly onto the bottom of the tin.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI34umYy92ud2o32wXhkC-RgzMLwcereVHIJQXGCp-_chgyxVxInKQiYC8uJcUTa4D2wUggK6G6ZbE7dAsu8uPs4UcEgppsLYr6LM8VkbLZ3x4_K6VNZd0Bi5QykiLuKz-h6TtgE3cESlF/s1600/DSC03615.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI34umYy92ud2o32wXhkC-RgzMLwcereVHIJQXGCp-_chgyxVxInKQiYC8uJcUTa4D2wUggK6G6ZbE7dAsu8uPs4UcEgppsLYr6LM8VkbLZ3x4_K6VNZd0Bi5QykiLuKz-h6TtgE3cESlF/s320/DSC03615.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the tin with the lid now attached to the base. Placing strips of double stick tape around the tin.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsxSHX6IZrRuvn38o4ToRzFsYiTejM5rgpJHrkL38WGmU5VS5w1gI1BzCpe6evp5qdc7SaSMSsu_gtMxK_JlOSs-v5tCWh1lt4yllTSSC7yQ2hB0SPl3WfUm8PIhO3FlpcrRJKmTf0xXh/s1600/DSC03616.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsxSHX6IZrRuvn38o4ToRzFsYiTejM5rgpJHrkL38WGmU5VS5w1gI1BzCpe6evp5qdc7SaSMSsu_gtMxK_JlOSs-v5tCWh1lt4yllTSSC7yQ2hB0SPl3WfUm8PIhO3FlpcrRJKmTf0xXh/s320/DSC03616.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Attached decorative ribbon around the tin and trim off excess. Notice that I started and ended at the seam.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhme2xk5K_y4DS-wEDht7BvxwDCbjF0FgDeO16iqmLGmgAzT4L8s36LJXH3me_BU97wVl7n9osV6rrvxy_e_OeljUwqcZiuSon3Mj5teMRKy0kO_jlWKz5FuQeNp_KRKWKCNkoHchb7-2XT/s1600/DSC03617.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhme2xk5K_y4DS-wEDht7BvxwDCbjF0FgDeO16iqmLGmgAzT4L8s36LJXH3me_BU97wVl7n9osV6rrvxy_e_OeljUwqcZiuSon3Mj5teMRKy0kO_jlWKz5FuQeNp_KRKWKCNkoHchb7-2XT/s320/DSC03617.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here it is! The double stick tape does not hold very well. I might consider hot glue if I want it to be permanent.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1B5j8a0PT1fxkHhM6eFkDMBXdmODJIMHkHpT-52epRRLBtz_yUmlItLKdWGPwXYDXQe9TwSd51lpqs0nQgEcf_xg4EClrVwbRMZckNtJJbD44XHdHSoqqXyd9AkzvUUnCWHbq2T3_Rqyh/s1600/DSC03620.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1B5j8a0PT1fxkHhM6eFkDMBXdmODJIMHkHpT-52epRRLBtz_yUmlItLKdWGPwXYDXQe9TwSd51lpqs0nQgEcf_xg4EClrVwbRMZckNtJJbD44XHdHSoqqXyd9AkzvUUnCWHbq2T3_Rqyh/s320/DSC03620.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished stand with lollipop sticks. Sorry, didn't have any cakepops to throw in there. Next time I make them, I will update the picture to show exactly what it looks like with the cake pops.</td></tr>
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I am not sure exactly how many cake pops this stand will hold, but should be able to get about three dozenish and that will also depend of whether or not the pops are individually wrapped. You can maximize space on your stand by combining the long and short lollipop sticks. For a beautiful display for a party or reception, you could also use the buffet stands <a href="http://www.amazon.com/InterDesign-Round-Buffet-Stand-Bronze/dp/B004AM5IU6/ref=sr_1_1?ie=UTF8&qid=1351050099&sr=8-1&keywords=buffet+stand" target="_blank">like this</a> for different tier heights.</div>
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If you are interested in the world of cake popping or are already into it and would like to interact with others doing this as well, join my Facebook group <a href="https://www.facebook.com/groups/176994215704870/" target="_blank">Cake Pops Info and Resource Page</a></div>
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Unique Party Food to Gohttp://www.blogger.com/profile/05424853138161102085noreply@blogger.com7