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	<title>Mimi&#039;s Recipe Board &#187; SherryPA</title>
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	<link>http://www.cyber-kitchen.com/wordpress</link>
	<description>The new Board for Mimi&#039;s Cyber Kitchen</description>
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		<title>Valentine&#8217;s Day</title>
		<link>http://www.cyber-kitchen.com/wordpress/2013/02/06/valentines-day/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2013/02/06/valentines-day/#comments</comments>
		<pubDate>Wed, 06 Feb 2013 12:50:07 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

		<guid isPermaLink="false">http://www.cyber-kitchen.com/wordpress/2013/02/06/valentines-day/</guid>
		<description><![CDATA[Print this entryFound this one on Pinterest&#8230; the picture makes these look way too enticing! Might make these for the dinner on Sunday but haven&#8217;t decided what else to take???  Anyone else making anything special? Valentine’s Cookies Bars Preheat your oven to 350 degrees F. Spray a 9&#215;9-inch square baking dish with cooking spray. Set aside. In a large bowl, combine: One 16.5-oz. roll refrigerated sugar cookie dough, at room temperature 1/2 cup semi-sweet chocolate chips 1/2 cup peanut butter chips 1 cup M&#38;M&#8217;s chocolate candies 1/2 cup macadamia nuts, chopped Thoroughly mix ingredients together with your hands.  Press the mixture into the prepared baking dish, and distribute the dough evenly. There will be some &#8220;extra&#8221; goodies at the bottom of your mixing bowl. Top the bars with the extra candies, nuts, chocolate chips and peanut butter chips. Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown. Let the bars cool completely before cutting into squares. I love that different ingredients can be used to reflect differing tastes or even holidays! Use green M&#38;M&#8217;s for St. Patty&#8217;s day or chocolate chip cookie dough for a more chocolatey bar. Be creative! Enjoy!]]></description>
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		<slash:comments>3</slash:comments>
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		<item>
		<title>Superbowl Fare</title>
		<link>http://www.cyber-kitchen.com/wordpress/2013/02/01/superbowl-fare/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2013/02/01/superbowl-fare/#comments</comments>
		<pubDate>Fri, 01 Feb 2013 21:42:24 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

		<guid isPermaLink="false">http://www.cyber-kitchen.com/wordpress/2013/02/01/superbowl-fare/</guid>
		<description><![CDATA[Print this entrySo the Superbowl is this Sunday with kickoff at 6:30 p.m. Eastern time.  Are you making anything special for snacks or other food to serve?  I&#8217;m looking at the posted cheese ball recipes.  Those sound pretty good to us!  We&#8217;ve just finished the cheese ball we had though and was thinking something else might be in order even if I do make one of the cheese balls.  There are recipes floating all over the Internet but which to choose????  I&#8217;m considering shrimp and/or hot wings&#8230;just can&#8217;t settle on something and time is growing short with weekend company coming tomorrow!  Yikes!  So what are you doing?????]]></description>
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		<slash:comments>8</slash:comments>
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		<item>
		<title>Favorite Cheese Ball Recipes</title>
		<link>http://www.cyber-kitchen.com/wordpress/2013/01/25/favorite-cheese-ball-recipes/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2013/01/25/favorite-cheese-ball-recipes/#comments</comments>
		<pubDate>Fri, 25 Jan 2013 16:42:28 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

		<guid isPermaLink="false">http://www.cyber-kitchen.com/wordpress/2013/01/25/favorite-cheese-ball-recipes/</guid>
		<description><![CDATA[Print this entryYesterday was cheese ball search day for awhile.  I took this first one last night, which is a favorite anyway plus a couple others I found on Pinterest that I think sound good.  Anyone else have any favorites you&#8217;d like to share? World&#8217;s Best Cheese Ball  2, 8 oz bricks of cream cheese (softened) 1 cup crushed pineapple, drained  1/4 cup chopped green onion 1/4 cup chopped green pepper 1 tsp seasoning salt (more or less, depending on your preference)  1 cup chopped pecans  *crackers for dipping  Combine cream cheese, pineapple, onion, pepper, and seasoning in a bowl. Mix until all combined.   Line a small bowl with plastic wrap. Pour cream cheese mixture into bowl and cover with plastic wrap. This will allow you to shape into a ball. Put in the refrigerator to firm up; a couple hours or overnight.   Once firm, remove from the plastic wrapped cheese ball and shape into a ball. Sprinkle serving dish with pecans and place the unwrapped ball o&#8217; cheese onto the pecans/plate. Sprinkle with remaining pecan and lightly pat so they stick.   Keep in the refrigerator until ready to serve.   Yield: 12 servings    Cranberry Pecan Cheese Ball Ingredients: 8 ounces, Cream Cheese¼ cup Sour Cream1 cup Finely Shredded Cheddar Cheese¼ cups Shredded Parmesan Cheese¼ cups Finely Chopped Onion½ teaspoons teaspoon Garlic Powder1 pinch Cayenne Powder1 teaspoon Lemon Juice¼ teaspoons Freshly Ground Black Pepper⅓ cup Dried Cranberries½ cup Toasted Pecans, Chopped Coarse Directions: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, sour cream, cheddar cheese, parmesan cheese, onion, garlic powder, cayenne, lemon juice, pepper, and cranberries until well combined.Shape into one large ball and tightly wrap in plastic wrap. Refrigerate for at least 1 hour. .Roll the cheese ball in the chopped pecans and serve. Recipe Note: if the mixture is too soft to form into a ball, place into the freezer until slightly firm, about 15 minutes, before shaping. You can also transfer the mixture to a large piece of plastic wrap and form into a ball inside the plastic wrap. Source: adapted from Tasty Kitchen Mozzarella Cheese Ball 8 oz package cream cheese, softened1/2 package (4 1/2 tsp) dry ranch dressing mix1/3 cup mayonnaise2 cup shredded mozzarella cheesefinely chopped pecans Combine first 4 ingredients in a bowl.  Mix well.  Form mixture into a ball and roll in chopped pecans.  Refrigerate before serving with [...]]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>So what is everyone doing now?</title>
		<link>http://www.cyber-kitchen.com/wordpress/2013/01/22/so-what-is-everyone-doing-now/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2013/01/22/so-what-is-everyone-doing-now/#comments</comments>
		<pubDate>Tue, 22 Jan 2013 23:21:38 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[The Kitchen Table]]></category>

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		<description><![CDATA[Print this entryWhat are you doing to be keeping busy now that the holidays are over?  I&#8217;m still running back and forth to the nursing home, working on projects for church, and trying to get some projects done at the house.  The painting bug has hit me so I&#8217;m trying to get things ready for when this frigid weather subsides.  It&#8217;s so so cold here now and is to be worse tomorrow.  Summer suits me so much better!  Getting ready for some company the first week of February too.  Life is keeping me on the move&#8230;not sure if physical therapy is helping me or killing me!  No, it is helping&#8230;.but oh my, it&#8217;s not a lot of fun as far as the body cooperation goes&#8230;.  And what are you cooking?  I&#8217;ve been doing chili, soups, etc. with this cold. ]]></description>
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		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Cooking Liver</title>
		<link>http://www.cyber-kitchen.com/wordpress/2013/01/22/cooking-liver/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2013/01/22/cooking-liver/#comments</comments>
		<pubDate>Tue, 22 Jan 2013 13:16:46 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

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		<description><![CDATA[Print this entryDH was given a package of liver for me to cook for dinner this evening.  I do NOT like liver personally.  Is there a failproof method for cooking this?  It has been many, many years since I&#8217;ve cooked any.  DH orders liver out when he&#8217;s hungry for it.  Thanks for any tips.  Fairly hot with lots of onions?]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Cluster Query</title>
		<link>http://www.cyber-kitchen.com/wordpress/2013/01/12/cluster-query/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2013/01/12/cluster-query/#comments</comments>
		<pubDate>Sun, 13 Jan 2013 00:58:45 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

		<guid isPermaLink="false">http://www.cyber-kitchen.com/wordpress/2013/01/12/cluster-query/</guid>
		<description><![CDATA[Print this entryWe are considering doing various kinds of chocolate clusters for a fundraiser at our church.  Probably milk, white and dark chocolate.  I guess some plain, some with nuts, coconut, Rice Krispies&#8230;  SO&#8230;1.  Do you think this would be a good project before Easter?  2.  What kinds of clusters have you made or tried that you would recommend?  3.  With the chocolate melting disks costing $2.50 a lb. what would you charge for 1/2 lb. boxes?  4.  Would you use the melting disks?  We have made chocolate with various Easter egg-type fillings before, which were quite labor intensive.  It would seem these wouldn&#8217;t be quite so much work and still be good.  Thank you for any input.  It would not be good to put all the time and money into it if we don&#8217;t get it right!]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Rec:  Overseas Candy</title>
		<link>http://www.cyber-kitchen.com/wordpress/2013/01/03/rec-overseas-candy/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2013/01/03/rec-overseas-candy/#comments</comments>
		<pubDate>Thu, 03 Jan 2013 16:12:39 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

		<guid isPermaLink="false">http://www.cyber-kitchen.com/wordpress/2013/01/03/rec-overseas-candy/</guid>
		<description><![CDATA[Print this entryI&#8217;m hesitant to post because I&#8217;m feeling like I post too much and am trying to cut back.  The last thing I want to do is hog the board and prevent anyone else from posting.  Anyway, I thought this could be important so am posting it.  Has anyone tried this or something similar?  It&#8217;s a lot of ingredients if it should be a flop.  Please read the contributor&#8217;s note at the end. Overseas Candy (never gets hard) Ingredients: 3 lbs. white sugar ½ lb. butter or margarine 1 ½ cans Carnation milk (I assume evaporated and one can is 12 oz.) 1 bottle white Karo syrup (The bottle in my cupboard is 16 oz.) 2 lbs. nuts  Directions: Mix together everything except the nuts) Boil slowly until it forms a soft ball when dropped into cold water Beat until stiff Add 2 lbs. nuts, beat again Pour on cookie sheet  This was contributed as the recipe of the month to Power Lines by Linda Schwabenbauer.  (That is the monthly publication of Central Electric Coop in PA). Linda states, “My mother made this during WWII. She washed &#38; ironed for people to get the sugar &#38; butter which were rationed.  Mother sent it to the servicemen, sometimes it was months before they received it, and each only got a couple pieces because it was shared.  I think our service people would enjoy this today wherever they are serving!”   She is probably right on!]]></description>
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		<slash:comments>9</slash:comments>
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		<item>
		<title>ISO: Ronco Showtime Rotisserie Info</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/12/31/iso-ronco-showtime-rotisserie-info/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/12/31/iso-ronco-showtime-rotisserie-info/#comments</comments>
		<pubDate>Mon, 31 Dec 2012 18:28:08 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

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		<description><![CDATA[Print this entryJust wondering if anyone has one of these and likes or dislikes it.  One of the PT&#8217;s has been raving about his, and they have had it for quite a long time.  He says it&#8217;s the best chicken ever&#8230;so crispy on the outside and juicy on the inside.  Also a lot less expensive than the money spent on those rotisserie chickens we grab and take home for quick meals and leftovers in the long run.  I&#8217;ve been considering one with the $ I got for Christmas but am just not sure.  There is also the space issue.  He says theirs sits out since it used so often.  It also has a basket that is  used for fish.  Not sure what else.  When I look online, there are so many models also.  Just perplexed and always check for input at Mimi&#8217;s.  Thanks for any help.  Happy New Year to all!]]></description>
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		<slash:comments>6</slash:comments>
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		<title>Leftover Turkey</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/12/29/leftover-turkey/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/12/29/leftover-turkey/#comments</comments>
		<pubDate>Sun, 30 Dec 2012 00:02:00 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

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		<description><![CDATA[Print this entryI made this for dinner this evening, and we really enjoyed it. Great way to use up some of that leftover turkey bird for our tastebuds.  Just thought I&#8217;d share.  I&#8217;ve adjusted the recipe for the way I&#8217;ll make it next time.  That would be the addition of the ginger, red pepper, rice and the canned vegetables other than the mushrooms that her recipe called for. Leftover Turkey Stir Fry  Ingredients: 6 tbsp. soy sauce 2 tbsp. white sugar 2 to 4 tbsp. cornstarch (I think I used 2) 3 c. coarsely chopped up cooked turkey 4 c. sliced broccoli 2 c. thinly sliced carrots 2 c. chicken broth 1 large onion, sliced 8 oz. canned mushrooms (optional) (OR use fresh mushrooms) (My additions) 1 c. minute rice cooked in 1 c. boiling water 1 can sliced water chestnuts 1 c. bean sprouts, drained 1 can Chinese stir-fry vegetables, drained ½ tsp. fresh minced ginger root or sprinkled with ground ginger Sprinkle with ground red pepper to taste  Directions: Whisk soy sauce, sugar, ginger and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.  Heat a large skillet or wok over high heat and pour vegetable oil into the hot skillet, coating the bottom.  Stir in broccoli, carrots and onion into the hot oil to combine; pour chicken broth into the vegetables and cover skillet.  Cook until carrots start to become tender about 2 minutes.  Stir in turkey mixture and add water chestnuts, bean sprouts, Chinese vegs, mushrooms and rice; cook and stir until heated through and the sauce has slightly thickened, about 1 minute.   NOTE:  I have adapted the basic recipe posted at allrecipes.com by BunnyBaker to suit our tastes.  I doubled the recipe, and her recipe has a 5/5 stars rating  ]]></description>
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		<slash:comments>3</slash:comments>
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		<item>
		<title>For Hootie</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/12/29/for-hootie/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/12/29/for-hootie/#comments</comments>
		<pubDate>Sat, 29 Dec 2012 19:57:01 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

		<guid isPermaLink="false">http://www.cyber-kitchen.com/wordpress/2012/12/29/for-hootie/</guid>
		<description><![CDATA[Print this entryJanet, there seems to be some mixup as to whether or not you received your ornament from me.  I truly hope you did.  It was sent toward the end of November&#8230;]]></description>
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		<slash:comments>12</slash:comments>
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