Karen

Welcome to Karen's Page!

Look a recipe that is great for winter and is the standard New Year's Eve Dinner in the Shepherd/Constien Family Taco Soup

1½ pounds ground turkey/beef 1 tsp. olive oil ¾ cup onion 2 cloves garlic 1 taco seasoning package 1 can diced tomatoes 1 can Rotel 1 can black beans 1 can white corn 2 cups water

1. Sauté onion and garlic in oil 2. Add meat and simmer 3. Add taco seasoning 4. Add rest of ingredients <span style="color: #008080; font-family: 'Comic Sans MS',cursive;">5. Bring to boil <span style="color: #008080; font-family: 'Comic Sans MS',cursive;">6. Simmer for one hour

<span style="color: #800000; font-family: 'Comic Sans MS',cursive;">Chocolate Pear Cake: <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">A wonderful holiday treat

<span style="color: #800000; font-family: 'Comic Sans MS',cursive;">Ingredients; 2 c. all –purpose flour 1 Tbsp. cinnamon <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">2 tsp. baking soda 1 tsp. freshly grated nutmeg <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">½ tsp. baking powder ½ tsp. salt <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">¼ tsp. Ground cloves 6 Tbsp. Butter (softened) <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">1 c. sugar 3 Tbsp. molasses <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">2 eggs 2 c. unsweetened applesauce <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">1 Tbsp. finely shredded orange peel <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">1 small bosc pear, peeled, cored, and thinly slices <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">2 oz, bittersweet and/or milk chocolate (finely chopped) <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">½ c. coarsely chopped walnuts, hazelnuts, or pecans <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">Whipped cream (optional) <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">1. Preheat oven to 350 F. Grease and flour a 9inch spring form pan; set aside. <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">2. In a medium bowl, stir together the flour, cinnamon, baking soda nutmeg, baking powder, salt, and cloves; set aside. <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">3. In a large missing bowl, combine butter, sugar, and molasses; beat with an electric mixer on medium speed until combines. Ad the eggs, one at a tie, beating just until combined after each addition. Bet in the dry ingredients alternately with the applesauce, starting & ending with dry ingredients. Stir in orange peel. <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">4. Spoon batter into the prepared pan. Arrange pear slices on top of the batter in one layer. Sprinkle with chopped chocolate and nuts. Bake about 1 our or until the top springs back when gently touched & a toothpick inserted in to the center comes out clean. Cool in a pan on a wire rack for 10 minutes. <span style="color: #800000; font-family: 'Comic Sans MS',cursive;">5. Remove sides of pan. Serve warm with whipped cream. Makes 10 servings

<span style="color: #800000; font-family: 'Comic Sans MS',cursive;">Each slice of cake : 359 calories; 15 g total ft (6 g saturated fat), 2 mg cholesterol, 480 mg sodium, 55 g carbohydrates, 3 g. dietary fiber, 5 g proteins

Sonoma Chicken Salad (A Whole Foods recipe) Ingredients: The dressing: 1 cup mayonnaise, 4 teaspoons cider vinegar, 5 teaspoons honey, 2 teaspoons poppy seeds, Salt and freshly ground pepper to taste The Salad: 2 pounds boneless & skinless chicken breast, ¾ cup pecan pieces(toasted), 2 cups red seedless grapes, 3 stalks celery, thinly sliced

TO PERPARE THE DRESSING: In a bowl, combine the mayonnaise, vinegar, honey, poppy seeds, and salt and pepper. Reserve the dressing in the refrigerator. This step may be done 2 days prior to mixing the salad.

TO PREPARE THE SALAD: Preheat the oven to 375°F. Place the chicken breast in one layer in a backing dish with ½ cup of water. Cover the dish with foil, and bake the chicken breasts for 25 minutes, until cooked completely through. Remove the chicken breasts fro m the pan, cool slightly at room temperature and then completely chill, lightly covered with plastic wrap in the refrigerator. When the breasts are cold, dice them into bite-size pieces and transfer the pieces to a large bowl. Combine the chicken with the pecans, grapes, celery and dressing. Per serving: Calories 520; Calories from fat 260; Calories from saturated fat 45; protein 46 G; Carbohydrate 21 G; Total Fat 29 G; Saturated fat 5G; Cholesterol 115 MG, Sodium 490 MG; 50% Calories from fat PS works great with left over turkey too:)

Karen collects -giant stuffed microbes -christmas ornaments -jewelry, stars and crowns -hugs, smiles :-)

Favorite colors-Pink and Green