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September 2012 Archive for Four Seasons of Fun

RSS By: Kristina, AgWeb.com

Kristina grew up in a small farming community in southwest Iowa. Today, she lives on five acres in the country while running her own consulting business in the city.  Her website, www.kristinashouse.com, features homemaking, gardening, travel, entertainment, business and technology tips. In the kitchen, Kristina bridges the recipes of her past to the new flavors and fashionable foods of today. In business, she combines a Midwest work ethic with trendy tech tools.  Join her each week for flashbacks and fast-forwards. To contact her, e-mail: Kristina@kristinashouse.com.

Chocolate Cream Pie

Sep 28, 2012

A kid favorite Chocolate Cream Pie!  Try my Aunt Kathy's Chocolate Cream Pie that she used to make for family gatherings when I was a little girl.  Good for upcoming holiday gatherings and parties but also great as a last minute dessert to put together for unexpected dinner guests!

2 c. milk
1 pkg. instant French Vanilla pudding
1 pkg. instant Chocolate Pudding
2 c. vanilla ice cream
Mix all ingredients together until well blended and smooth.  Pour into graham cracker pie crust. Refrigerate at least one hour, and serve topped with whipped topping and shaved Chocolate.  Serves 8.  Click here to find a printer friendly version of this recipe.

Check out what you may have missed……

Resort Hotel and Restaurant reviews…..
Resort Review:  Grand View Lodge in Nisswa, MN.
Hotel Review: Hotel Julien Dubuque in Dubuque, IA.
Restaurant Review:  Trostel's Greenbriar in Des Moines, IA
Restaurant Review:  La Chiesa in Spencer, IA
Restaurant Review:  The AMERICANA in Des Moines, IA

Recipes:
Easy Chicken Marsala      Taco Soup       Kristina’s Peanut Butter Cookies        Pulled Pork Sandwiches with Boy’s Beans      Kristina’s Tomato Gravy      Kristina’s Frozen Corn

Be sure to also check out Kristina’s House Special Guest:  Connie the Cleaning Lady where we share Connie’s cleaning product picks and tips.  And don’t miss our Special Savings for You under the downbar of Shop Kristina’s House where you will find recently released special savings from our partners. 

What is coming up from kristinashouse.com
Coming soon will be a series of posts and commentary that will be useful to those who are interested to start their own business or streamline their existing business.  We will cover ideas on how to maximize income and reduce expenses in your business.  We also have posts planned featuring some of my clients covering their areas of expertise including interior design, landscape design, health and beauty, and other special interest topics. And of course we will continue with the anchor "lifestyle" components of the site such more resort, hotel, restaurant reviews – along with these upcoming recipes…..Simple Succulent Salmon…..No Stress Just the Best Thanksgiving Turkey…..Grandma’s Sage Dressing…..Grandmas’s Homemade Rolls…..Turkey Tortilla Soup…..Suzanne’s Spritz…..Spaghetti and Meatballs…..Poor Man’s Pie…..just to name a few.  Go to www.kristinashouse.com where we are Living It Up in the Land of Four Seasons of Fun!

 

Easy Chicken Marsala

Sep 21, 2012

If you are always on the lookout for chicken recipes, be sure to add this Easy Chicken Marsala recipe to the box.  This is a quick to prepare, elegant, restaurant quality chicken recipe you can easily make at home for your family.  It tastes so good!   The recipe is provided below.

Click Easy Chicken Marsala to watch a short video from kristinashouse.com on how this recipe comes together, as well as additional information about this dish.  There you can also find a link to the printer friendly version of the recipe.


Easy Chicken Marsala
1/3 c. flour
1 t marjoram
1 t minced garlic
1T minced onion
1 t black pepper
1t salt
1 lb chicken breast (trimmed and pounded to same thickness or bought already cut to size)
2 T olive oil
3 T butter (divided 2T in skillet for frying and other 1T added later in sauce)
1 pkg mushrooms
½ c chicken broth
¾ c Marsala wine (or Marsala cooking wine from grocery store)
Mix top 6 dry ingredients reserving 1 T for use in making sauce.  Coat chicken in remaining mixture.  Heat oil and butter in large skillet.  Pan fry chicken 3-4 minutes each side until lightly browned on both sides.  Remove from pan and set aside, keeping warm.  Add mushrooms to skillet.  Cook until softened about 5 minutes.  Add reserved flour mixture, cook and stir until absorbed, about 1 minute.  Add broth to remove seasoned bits from bottom of skillet (deglazing).  Add wine, stirring. Add butter, stir to melt.  Add basil, stir to season.  Cook and stir until thickened about 2 minutes.  Add chicken to pan with sauce, turning so both sides are covered in sauce.  Simmer on low for 5 minutes. Sprinkle with parsley and serve.

Be sure to check out what you may have missed such as:  Kristina’s Peanut Butter Cookie recipe (posted 9/9/2012);  Pulled Pork Sandwiches with Boy’s Beans recipe (posted 9/1/2012);  Kristina’s Tomato Gravy recipe (posted 8/11/2012);  Kristina’s Frozen Corn recipe (posted 8/6/2012) (if you tried to access the Kristina’s Frozen Corn video and found it was disabled – well, we have it up and running again – so we hope you will check it out!  You may also be interested in Kristina’s House Special Guest:  Connie the Cleaning Lady.  In this post we share Connie’s cleaning product picks and cleaning tips!  Go to www.kristinashouse.com where we are Living It Up in the Land of Four Seasons of Fun!

Watch for these upcoming posts…..Simple Succulent Salmon…..No Stress Just the Best Thanksgiving Turkey…..Grandma’s Sage Dressing…..Grandmas’s Homemade Rolls…..Turkey Tortilla Soup…..Suzanne’s Spritz…..Spaghetti and Meatballs…..Poor Man’s Pie…..just to name a few.

 

Kristina's Taco Soup

Sep 16, 2012

 

With colder weather setting in give this Taco Soup recipe a try!  Just put everything together in the morning before you start your day and dinner is ready when you get home.

 

Kristina’s Taco Soup
1 lb ground beef
1/8 c. chopped onion
1 envelope taco seasoning
28 oz. can crushed tomatoes
15 oz. can super sweet corn undrained

15 ½ oz. can black beans drained
15 ½ oz. can tex mex recipe chili beans undrained (or can dark red kidney beans drained)
3 tbls. dry Ranch dressing mix

Tortilla chips, shredded or crumbled cheese, sour cream, chopped onion.
Brown ground beef when almost done add onion to soften,  Drain, add taco seasoning.  Combine with additional ingredients.  Cover. Cook on stovetop or crock pot at low 4-6 hours.  Garnish with chips, cheese, sour cream and onion to taste.


 

Check out what you may have missed!  CLICK HERE to see Kristina’s Peanut Butter Cookie recipe (posted 9/9/2012). While there you can also look for Kristina’s Frozen Corn recipe (posted 8/6/2012), Kristina’s Tomato Gravy recipe (posted 8/11/2012), Pulled Pork Sandwiches with Boy’s Beans recipe (posted 9/1/2012) and more!  Visit Kristina’s House at www.kristinashouse.com where we are Living It Up in the Land of Four Seasons of Fun!





 

Kristina's Peanut Butter Cookies

Sep 13, 2012

If you are looking for an after school or great snack cookie give this recipe a try!  Everyone will love these peanut butter cookies!

Compared to the traditional peanut butter cookie recipes this one has gotten a bit of a makeover.  By taking out the added fat and flour it really helps the peanut butter flavor come through.  And that is what makes this cookie so good!  Once cooled it has a great texture to go along with the great flavor.  With a simple set of ingredients, you probably have everything you need to make this cookie in your pantry already.

Kristina’s Peanut Butter Cookie (original post date 9/9/2012 on
www.kristinashouse.com).
1 cup peanut butter
½ c granulated sugar
½ c packed light brown sugar
1 teaspoon baking soda
1 large egg
1 teaspoon vanilla
¼ cup all-purpose flour
Preheat oven to 325 degrees.  In mixing bowl beat peanut butter, sugars, soda until combined.  Beat in egg and vanilla until combined.  Stir in flour.
Use a 25mm to 35mm stainless steel scoop or shape dough into 1 ¼-inch balls.  Place balls on ungreased cookie sheet (do not use insulated).  Flatten with a fork making a criss-cross pattern on top of the cookie.
Bake in preheated oven for 10 minutes or until cookies are puffed, lightly browned on edges and starting to crack slightly on the top.  The centers of the cookie will be soft.  Cool on the cookie sheet for 5 minutes.  This is an important step as these cookies are fragile coming out of the oven.  Transfer to wire rack to cool completely.  Makes 2 dozen.
Place in layers separated by waxed paper in airtight container.  Store room temperature for 3 days or freeze for 3 months.

I have seen variations of this recipe, for example ones that do not include any flour.  In my taste tests, people preferred this one, which included a bit of flour, feeling the texture of the cookie was better.  Everyone felt the peanut butter flavor of these cookies came through better over the recipes that included additional fat and flour.  Sometimes before I flatten them I will roll them in a bit of sugar just to add a little something extra.  They are really good with or without that added sugar though!

CLICK HERE to check out our video where I step you through the whole recipe. In the video there is a photo of the cookie right out of the oven.  You can see the texture of the cookie in the photo!  There you can also click through to a printer friendly version of this recipe and see what you missed such as Kristina’s Frozen Corn recipe (posted 8/6/2012), Kristina’s Tomato Gravy recipe (posted 8/11/2012), Pulled Pork Sandwiches with Boy’s Beans recipe (posted 9/1/2012) and more by visiting www.kristinashouse.com where we are Living It Up in the Land of Four Seasons of Fun!

 

 



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