
<!-- generator="cdkitchen v1.0 " -->
<rss version="2.0">
 <channel>
	<title>New Make-Your-Own-Mix Recipes at CDKitchen.com</title>
	<link>http://mixes.cdkitchen.com/recipes/new/</link>
	<description>Newest Make-Your-Own-Mix Recipes at CDKitchen</description>
	<language>en-us</language>
	<docs>http://backend.userland.com/rss092</docs>
	<pubDate>Sat, 05 Jul 2008 05:28:03 -0400</pubDate>
	<lastBuildDate>Sat, 05 Jul 2008 05:28:03 -0400</lastBuildDate> 


	<item>
    	<title>Lemon Olive Oil Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/19/Lemon-Olive-Oil113773.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/19/Lemon-Olive-Oil113773.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/19/">Cookbook Categories: Flavored Oil</category>
		<description>
		<![CDATA[
Peel the lemons, using a potato peeler, making sure not to remove any of the white pith. (Save the peeled lemons for juice in other dishes.)  Place the peel in a mortar along with 1/4 cup of the olive oil. With the pestle, pound and rub the peel and oil together for one minute. Remove to a 2 quart glass jar or sealed plastic container and add remaining 3 3/4 cup olive oil. Allow to marinate four days at room temperature.  Strain the oil and discard the peel.
]]>

		</description>
	<pubDate>Fri, 04 Jul 2008 01:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Fajita Marinade Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1693/Fajita-Marinade113271.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/1693/Fajita-Marinade113271.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/1693/">Cookbook Categories: Fajita Marinade</category>
		<description>
		<![CDATA[
Stir all ingredients into bowl. Mix together.  Suggested use: Pour marinade over meat of your choice in a plastic bag set in a shallow dish. Seal bag. Marinate in the refrigerator about 4 hours for chicken and overnight for beef. Turn bag occasionally. Drain, reserving marinade.  Grill meat, brushing occasionally with the marinade up to the last 5 minutes of gilled. Slice meat for fajita filing.  Bring remaining marinade to boil. Boil gently for 1 minute, uncovered. Serve with fajitas. 
]]>

		</description>
	<pubDate>Wed, 02 Jul 2008 05:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Sweet Garlic Dressing Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/745/Sweet-Garlic-Dressing112946.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/745/Sweet-Garlic-Dressing112946.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/745/">Cookbook Categories: Garlic Salad Dressing</category>
		<description>
		<![CDATA[
In a small bowl, combine all ingredients, mixing until sugar has dissolved. Transfer to an airtight container and refrigerate 2 hours or up to 2 weeks.  Mix well before serving. This dressing is great on sliced tomatoes topped with fresh tarragon, or any fresh herb of your choice.
]]>

		</description>
	<pubDate>Tue, 01 Jul 2008 03:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Mocha Creamer Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/128/Mocha-Creamer112315.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/128/Mocha-Creamer112315.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/128/">Cookbook Categories: Coffee Creamer</category>
		<description>
		<![CDATA[
In a medium bowl, combine creamer, chocolate mix and cinnamon. Store in an airtight container. Give with serving instructions.  To serve: Stir in 1 Tb. creamer into 6 oz. of hot coffee.
]]>

		</description>
	<pubDate>Mon, 30 Jun 2008 02:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Caramel Silk In A Jar Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/424/Caramel-Silk-In-A-Jar112341.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/424/Caramel-Silk-In-A-Jar112341.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/424/">Cookbook Categories: Caramel Sauce</category>
		<description>
		<![CDATA[
Combine all ingredients except whipping cream in 3-quart heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (15 to 20 minutes). Stir in whipping cream; continue cooking 1 minute. Cool 5 minutes.  Pour mixture into 8-ounce jars. Cool 15 minutes; cover. Store refrigerated.  To serve, remove cover. Microwave on HIGH, stirring every 30 seconds, until warm (30 to 60 seconds). This silky smooth butter sauce is perfect for ice cream, cakes and desserts. 
]]>

		</description>
	<pubDate>Tue, 24 Jun 2008 01:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Light Thousand Island Dressing Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/737/Light-Thousand-Island-Dressing112539.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/737/Light-Thousand-Island-Dressing112539.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/737/">Cookbook Categories: Thousand Island Salad Dressing</category>
		<description>
		<![CDATA[
Combine all ingredients in a bowl; cover and chill. Serve over salad greens.  Per serving: 45 cal., 3.2 g fat (0.6 g sat. fat), 0.7 g protein, 3.6 g carbo., 0.1 g fiber, 4 mg chol., 163 mg sodium.
]]>

		</description>
	<pubDate>Sat, 21 Jun 2008 02:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Quick Pickles Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/79/Quick-Pickles112405.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/79/Quick-Pickles112405.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/79/">Cookbook Categories: Pickle and Relish</category>
		<description>
		<![CDATA[
Toss cucumbers with salt in colander set over a bowl. Let stand 1 hour. Discard liquid.  Place peppercorns, dill weed, garlic, and 1/2 cup fresh dill in a paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine. Bring spice bag and vinegar to boil in medium saucepan.  Reduce heat to low and add cucumbers. Cover and cook until cucumbers turn dull olive-brown, about 5 minutes - (don't overcook, or they will lose their crunch). Discard spice bag.  Transfer cucumbers to a glass bowl, add ice, and stir until ice is melted. Stir in remaining 1 tablespoon fresh dill.  Refrigerate, uncovered, at least 1 hour before serving. (Pickles can be refrigerated in covered container up to 2 weeks).
]]>

		</description>
	<pubDate>Tue, 17 Jun 2008 01:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Venison Sausage Seasoning Mix Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/630/Venison-Sausage-Seasoning-Mix112087.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/630/Venison-Sausage-Seasoning-Mix112087.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/630/">Cookbook Categories: Homemade Sausage</category>
		<description>
		<![CDATA[
Use this mix for patties wrapped with bacon and grilled on the pit, to make deer sausage and smoke them in the smoker, or use as fresh sausage, meat loaves, etc. It's good in jambalaya, gumbos and with seafood.
]]>

		</description>
	<pubDate>Sat, 14 Jun 2008 01:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Avocado Butter Balls Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/289/Avocado-Butter-Balls111250.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/289/Avocado-Butter-Balls111250.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/289/">Cookbook Categories: Flavored Butter</category>
		<description>
		<![CDATA[
Blend avocado puree and lime juice. Beat with butter and ginger until blended. Cover and chill until firm.  Roll into small balls on waxed paper; easiest to use wooden butter paddles for forming butter balls. Roll in nuts. Chill again or freeze for longer storage.  Serve the avocado-butter balls with cocktail rye or crackers as part of an appetizer buffet.  Great for spreading on hot biscuits with country ham, with corn on the cob, steamed vegetables, baked potatoes, baked sweet potatoes; or set one butter ball in each half of a microwaved acorn squash.
]]>

		</description>
	<pubDate>Sat, 07 Jun 2008 04:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Cucumber Ranch Dressing Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/735/Cucumber-Ranch-Dressing111750.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/735/Cucumber-Ranch-Dressing111750.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/735/">Cookbook Categories: Ranch Salad Dressing</category>
		<description>
		<![CDATA[
Combine all ingredients, mixing well. Place in container with lid and refrigerate for at least 2 hours before using.
]]>

		</description>
	<pubDate>Sat, 31 May 2008 01:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Authentic Cajun Butter Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/289/Authentic-Cajun-Butter110450.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/289/Authentic-Cajun-Butter110450.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/289/">Cookbook Categories: Flavored Butter</category>
		<description>
		<![CDATA[
In food processor or mixer, combine all ingredients. Process until well blended, about 30 seconds. Scrape butter onto a large sheet of plastic wrap.  With rubber spatula, smooth butter into a cylinder shape about 1/2 inches in diameter. Roll up, twisting both ends to seal. Keep refrigerated. Can be frozen up to two months.  Keep in refrigerator or freezer. Serve with grilled meat, poultry, or fish. Also good for stir frying, sauteing vegetables, making sauces, or enriching soups.
]]>

		</description>
	<pubDate>Mon, 12 May 2008 04:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Iranian Spice Mix Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/13/Iranian-Spice-Mix110747.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/13/Iranian-Spice-Mix110747.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/13/">Cookbook Categories: Seasoning and Spice</category>
		<description>
		<![CDATA[
Mix together well. Store in dark glass bottle.  Cook's Note: This is great with rice, grilled veggies or veggie stews. 
]]>

		</description>
	<pubDate>Thu, 08 May 2008 03:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Homemade Plant Food Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/609/Homemade-Plant-Food110535.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/609/Homemade-Plant-Food110535.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/609/">Cookbook Categories: Household</category>
		<description>
		<![CDATA[
Mix all together in a gallon jug.  This is a complete plant food and should be used only once every 4 to 6 weeks as too much will cause your plants to flower themselves to death. It can be stored and saved.
]]>

		</description>
	<pubDate>Wed, 30 Apr 2008 01:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Old Fashioned Soup Bags Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/13/Old-Fashioned-Soup-Bags109504.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/13/Old-Fashioned-Soup-Bags109504.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/13/">Cookbook Categories: Seasoning and Spice</category>
		<description>
		<![CDATA[
Divide evenly among three squares of cheesecloth and tie with a string (or use large tea balls).  Drop in soup for last 20 minutes.
]]>

		</description>
	<pubDate>Wed, 23 Apr 2008 04:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Zesty Herb Seasoning Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/13/Zesty-Herb-Seasoning109813.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/13/Zesty-Herb-Seasoning109813.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/13/">Cookbook Categories: Seasoning and Spice</category>
		<description>
		<![CDATA[
Combine all ingredients. Refrigerate in covered container.  To use, sprinkle as desired over meat, poultry, or fish before broiling or baking.
]]>

		</description>
	<pubDate>Tue, 22 Apr 2008 02:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Creole Mayonnaise Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/507/Creole-Mayonnaise109681.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/507/Creole-Mayonnaise109681.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/507/">Cookbook Categories: Mayonnaise</category>
		<description>
		<![CDATA[
In a medium glass mixing bowl, whisk together all the ingredients.  Use the mayonnaise immediately or store it, tightly covered, in the refrigerator for up to 2 weeks.  This is great on sandwiches, spread on chicken or fish before grilling or baking, or served as a dipping sauce for crudities.
]]>

		</description>
	<pubDate>Mon, 14 Apr 2008 05:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Homemade Sweet And Sour Sauce Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1012/Homemade-Sweet-And-Sour-Sauce109401.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/1012/Homemade-Sweet-And-Sour-Sauce109401.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/1012/">Cookbook Categories: Sweet and Sour Sauce</category>
		<description>
		<![CDATA[
Combine the brown sugar and cornstarch in a saucepan. Stir in the vinegar, juice, and soy sauce. Add the ginger and garlic powder.  Heat over medium heat, stirring constantly, until it is thick and bubbling. Set aside to cool.
]]>

		</description>
	<pubDate>Fri, 04 Apr 2008 03:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Jensen's Hot Sauce Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/413/Jensens-Hot-Sauce109074.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/413/Jensens-Hot-Sauce109074.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/413/">Cookbook Categories: Hot Sauce</category>
		<description>
		<![CDATA[
Finely dice the onions and peppers, chop the stewed tomatoes. Mix it all together and cook over low heat for about 30 minutes.  This is a great way to use all those peppers (jalapeno, cayenne, etc.) that produce like rabbits in your vegetable garden.
]]>

		</description>
	<pubDate>Sun, 30 Mar 2008 02:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Spicy Dry Rub Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1696/Spicy-Dry-Rub108820.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/1696/Spicy-Dry-Rub108820.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/1696/">Cookbook Categories: Dry Rub</category>
		<description>
		<![CDATA[
Mix all ingredients together. Store in an airtight container.
]]>

		</description>
	<pubDate>Fri, 28 Mar 2008 01:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Smoked Gouda Bechamel Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/52/Smoked-Gouda-Bechamel108665.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/52/Smoked-Gouda-Bechamel108665.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/52/">Cookbook Categories: Bechamel (White) Sauce</category>
		<description>
		<![CDATA[
In a medium saucepan, melt the butter. Add the flour and whisk over moderately high heat for 30 seconds. Add the milk and bring to a boil, whisking constantly. Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.  Add the cream, smoked Gouda, paprika and nutmeg and whisk just until the cheese is melted, about 2 minutes. Season with salt and pepper.  Use right away or cover directly with plastic wrap and refrigerate.
]]>

		</description>
	<pubDate>Tue, 25 Mar 2008 04:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Sweet Mustard Barbecue Sauce Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/291/Sweet-Mustard-Barbecue-Sauce108506.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/291/Sweet-Mustard-Barbecue-Sauce108506.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/291/">Cookbook Categories: Barbecue Sauce</category>
		<description>
		<![CDATA[
Stir together first 8 ingredients in a saucepan over medium heat; bring to a boil, reduce heat and simmer 10 minutes. Remove from heat and stir in butter and soy sauce 
]]>

		</description>
	<pubDate>Mon, 17 Mar 2008 02:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Rolled Buttercream Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1425/Rolled-Buttercream108421.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/1425/Rolled-Buttercream108421.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/1425/">Cookbook Categories: Buttercream Frosting and Icing</category>
		<description>
		<![CDATA[
Using a heavy-duty mixer, measure all ingredients into the bowl. If you wish to color the entire batch, add paste color at this time. (Make slightly darker than desired finished color).  Beat till almost mixed together; the texture of soft pie dough. At this point, take out a small amount and store tightly wrapped in a plastic bag. This is used to soften icing if it gets too stiff (water cannot be added).  Turn out onto countertop lightly dusted with powdered sugar. Knead by hand for 2 - 3 minutes till all mixed. Check consistency frequently by taking a small piece and 'polishing' it with the palm of your hand.  When it becomes glossy without sticking to your hand, enough sugar has been added. If it feels sticky, knead in more powdered sugar if it does.  Store tightly wrapped in double plastic bags in the fridge. Allow to age at least 2 - 3 days. It may be kept, tightly wrapped for several weeks. Bring to room temperature before using.  To prepare the cake, layer and trim top edge so it is rounded. Crumb coat lightly with regular buttercream. Be sure it is smooth, as any imperfections will show through the rolled icing. Remove room temperature icing from bags, and knead for several minutes.  Roll out between sheets of plastic (or on a counter or board dusted with a mixture of powdered sugar and cornstarch. Be sure to lift and turn, re-dusting icing frequently to avoid sticking. Dust rolling pin, also) until approximately 1/4&quot; to 3/8&quot; thick and large enough to cover top and sides of cake. Flip over and remove bottom plastic.  Pick up top plastic with icing on it, turn over carefully and center over crumb coated cake. Carefully start to peel plastic away from icing. Fullness around sides can usually be worked out or cut off and smoothed with your hands.  If the icing should tear, just put a small piece over the hole and blend with your hand.
]]>

		</description>
	<pubDate>Fri, 14 Mar 2008 02:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Creamy Balsamic Dressing Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/10/Creamy-Balsamic-Dressing108440.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/10/Creamy-Balsamic-Dressing108440.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/10/">Cookbook Categories: Salad Dressing</category>
		<description>
		<![CDATA[
Using a electric mixer or blender.. add the mayo, sour cream, vinegar, roasted garlic, mustard, salt and pepper. Cream for 1 minute or 2 on low. Add: dried basil leaves and cheese, blend for 2 mins till really creamy. Store and cover in a container in the refrigerator.
]]>

		</description>
	<pubDate>Thu, 13 Mar 2008 03:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Crab Boil and Fish Seasoning Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/13/Crab-Boil-Fish-Seasoning108350.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/13/Crab-Boil-Fish-Seasoning108350.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/13/">Cookbook Categories: Seasoning and Spice</category>
		<description>
		<![CDATA[
Tie the spices in a muslin bag and add to the water for boiling the crab.
]]>

		</description>
	<pubDate>Sat, 08 Mar 2008 05:00:00 -0500</pubDate>
	</item>
	<item>
    	<title>Basic Kiwi Jam Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/7/Basic-Kiwi-Jam106431.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/7/Basic-Kiwi-Jam106431.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/7/">Cookbook Categories: Jams and Jelly</category>
		<description>
		<![CDATA[
Wash and sterilize canning jars, lids, and bands. Peel and crush kiwis. In a large heavy saucepan, combine crushed fruit and sugar. Stir well.  Bring mixture to a rolling boil over high heat, stirring constantly. Stir in liquid pectin. Return mixture to a rolling boil, stirring constantly, and boil 1 minute. Remove from heat. Skim foam from top of mixture with a large metal spoon.  Fill sterilized jars to within 1/4-inch of tops. Wipe jar rims. Cover jars with lids and bands. Invert jars for 5 minutes, then turn jars upright.
]]>

		</description>
	<pubDate>Mon, 25 Feb 2008 01:00:00 -0500</pubDate>
	</item>
  </channel>
</rss>
 