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	<title>refalo.com &#187; recipes</title>
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	<link>http://refalo.com/blog</link>
	<description>Leisa and Paul ReFalo&#039;s Home on the Web</description>
	<lastBuildDate>Mon, 21 May 2012 16:23:15 +0000</lastBuildDate>
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		<title>Sparkling Champagne Cupcakes</title>
		<link>http://refalo.com/blog/2012/04/20/sparkling-champagne-cupcakes/</link>
		<comments>http://refalo.com/blog/2012/04/20/sparkling-champagne-cupcakes/#comments</comments>
		<pubDate>Fri, 20 Apr 2012 14:33:35 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://refalo.com/blog/?p=1918</guid>
		<description><![CDATA[<a href="http://refalo.com/blog/2012/04/20/sparkling-champagne-cupcakes/"><img align="left" hspace="5" width="150" height="150" src="http://refalo.com/blog/wp-content/uploads/2012/04/IMG_1575-150x150.jpg" class="alignleft wp-post-image tfe" alt="" title="IMG_1575" /></a>Ingredients For the cake: 1/2 cup butter softened 1 cup granulated sugar 2 eggs 1 teaspoon vanilla 1-3/4 cups flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sour cream 1/2 cup Champagne, prosecco, or &#8230; <a href="http://refalo.com/blog/2012/04/20/sparkling-champagne-cupcakes/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://refalo.com/blog/2012/04/20/sparkling-champagne-cupcakes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Dad&#8217;s Poormans Jambalaya</title>
		<link>http://refalo.com/blog/2012/01/09/dads-poormans-jambalaya/</link>
		<comments>http://refalo.com/blog/2012/01/09/dads-poormans-jambalaya/#comments</comments>
		<pubDate>Mon, 09 Jan 2012 15:46:34 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://refalo.com/blog/?p=1690</guid>
		<description><![CDATA[<a href="http://refalo.com/blog/2012/01/09/dads-poormans-jambalaya/"><img align="left" hspace="5" width="150" height="150" src="http://refalo.com/blog/wp-content/plugins/thumbnail-for-excerpts/tfe_no_thumb.png" class="alignleft wp-post-image tfe" alt="" title="" /></a>Dad&#8217;s Poormans Jambalaya (recipe fromn Chef Paul Prudhommes&#8217; Lousiana Kitchen) Seasoning Mix 4 small bay leaves 1 teaspoon salt 1 teaspoon white pepper 1 teaspoon dry mustard 1 teaspoon ground red pepper ( preferably cayenne) 1 teaspoon gumbo file ( &#8230; <a href="http://refalo.com/blog/2012/01/09/dads-poormans-jambalaya/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Nanaimo Bar Recipe</title>
		<link>http://refalo.com/blog/2011/12/24/nanaimo-bar-recipe/</link>
		<comments>http://refalo.com/blog/2011/12/24/nanaimo-bar-recipe/#comments</comments>
		<pubDate>Sat, 24 Dec 2011 18:25:06 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://refalo.com/blog/?p=1664</guid>
		<description><![CDATA[<a href="http://refalo.com/blog/2011/12/24/nanaimo-bar-recipe/"><img align="left" hspace="5" width="150" height="150" src="http://refalo.com/blog/wp-content/uploads/2011/12/NanaimoBars-150x150.jpg" class="alignleft wp-post-image tfe" alt="" title="NanaimoBars" /></a>Nanaimo Bar Recipe &#8220;na nye mo&#8221; Bottom Layer ½ cup unsalted butter (European style cultured) ¼ cup sugar 5 tbsp. cocoa 1 egg beaten 1 ¼ cups graham wafer crumbs ½ c. finely chopped almonds 1 cup coconut Melt first &#8230; <a href="http://refalo.com/blog/2011/12/24/nanaimo-bar-recipe/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Ginger Rose Sorbet</title>
		<link>http://refalo.com/blog/2011/08/09/ginger-rose-sorbet/</link>
		<comments>http://refalo.com/blog/2011/08/09/ginger-rose-sorbet/#comments</comments>
		<pubDate>Wed, 10 Aug 2011 05:18:19 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[recipes]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Rose]]></category>
		<category><![CDATA[Sorbet]]></category>

		<guid isPermaLink="false">http://refalo.com/blog/?p=1099</guid>
		<description><![CDATA[<a href="http://refalo.com/blog/2011/08/09/ginger-rose-sorbet/"><img align="left" hspace="5" width="150" height="150" src="http://refalo.com/blog/wp-content/plugins/thumbnail-for-excerpts/tfe_no_thumb.png" class="alignleft wp-post-image tfe" alt="" title="" /></a>1/4 Cup Ginger Syrup* 1/2 Cup Rose Petal Syrup** 1 Tablespoon Lemon Juice 2 Cups Soda Water Strain the syrups and lemon juice and add the soda water. Place everything into an ice-cream maker and follow the manufacturer’s instructions for &#8230; <a href="http://refalo.com/blog/2011/08/09/ginger-rose-sorbet/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gwyneth Paltrow&#8217;s Peach Cooler-Want to try it</title>
		<link>http://refalo.com/blog/2011/07/05/gwyneth-paltrows-peach-cooler/</link>
		<comments>http://refalo.com/blog/2011/07/05/gwyneth-paltrows-peach-cooler/#comments</comments>
		<pubDate>Tue, 05 Jul 2011 16:43:35 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://refalo.com/blog/?p=899</guid>
		<description><![CDATA[<a href="http://refalo.com/blog/2011/07/05/gwyneth-paltrows-peach-cooler/"><img align="left" hspace="5" width="150" height="150" src="http://refalo.com/blog/wp-content/plugins/thumbnail-for-excerpts/tfe_no_thumb.png" class="alignleft wp-post-image tfe" alt="" title="" /></a>This is Paltrow&#8217;s American spin on a Pimm&#8217;s Cup, a cocktail from her adopted hometown of London. The key to success? Use ripe, fragrant peaches. (from Bon Appetit) Recipe by Gwyneth Paltrow 2 very ripe peaches, peeled, cut into 1/2&#8243; wedges 6 &#8230; <a href="http://refalo.com/blog/2011/07/05/gwyneth-paltrows-peach-cooler/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Coconut Cream Icecream</title>
		<link>http://refalo.com/blog/2011/03/26/coconut-cream-icecream/</link>
		<comments>http://refalo.com/blog/2011/03/26/coconut-cream-icecream/#comments</comments>
		<pubDate>Sun, 27 Mar 2011 00:22:26 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[recipes]]></category>
		<category><![CDATA[Icecream]]></category>

		<guid isPermaLink="false">http://refalo.com/blog/?p=567</guid>
		<description><![CDATA[<a href="http://refalo.com/blog/2011/03/26/coconut-cream-icecream/"><img align="left" hspace="5" width="150" src="http://refalo.com/blog/wp-content/uploads/2011/05/DSC01350.jpg" class="alignleft wp-post-image tfe" alt="" title="Coconut Icecream 2" /></a>Ingredients 1 cup milk 1 (14 ounce) can cream of coconut (not coconut milk) I found it with the mixers in the drink aisle. 1 1/2 cups heavy cream 1 cup sweetened flaked coconut Directions Toast Coconut on cookie sheet &#8230; <a href="http://refalo.com/blog/2011/03/26/coconut-cream-icecream/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chipotle Gingersnap Cookies</title>
		<link>http://refalo.com/blog/2010/09/25/chipotle-gingersnap-cookies/</link>
		<comments>http://refalo.com/blog/2010/09/25/chipotle-gingersnap-cookies/#comments</comments>
		<pubDate>Sat, 25 Sep 2010 15:57:56 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://refalo.com/blog/?p=545</guid>
		<description><![CDATA[<a href="http://refalo.com/blog/2010/09/25/chipotle-gingersnap-cookies/"><img align="left" hspace="5" width="150" height="150" src="http://refalo.com/blog/wp-content/uploads/2010/09/GingerSnap-150x150.jpg" class="alignleft wp-post-image tfe" alt="" title="GingerSnap" /></a>2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon cinnamon 1 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon McCormick Chipotle Chille Pepper 8 tablespoons (1 stick) cool unsalted butter, cut into &#8230; <a href="http://refalo.com/blog/2010/09/25/chipotle-gingersnap-cookies/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Linda&#8217;s Cilantro Spread</title>
		<link>http://refalo.com/blog/2010/04/05/lindas-cilantro-spread/</link>
		<comments>http://refalo.com/blog/2010/04/05/lindas-cilantro-spread/#comments</comments>
		<pubDate>Mon, 05 Apr 2010 17:07:40 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://refalo.com/blog/?p=517</guid>
		<description><![CDATA[<a href="http://refalo.com/blog/2010/04/05/lindas-cilantro-spread/"><img align="left" hspace="5" width="150" height="150" src="http://refalo.com/blog/wp-content/plugins/thumbnail-for-excerpts/tfe_no_thumb.png" class="alignleft wp-post-image tfe" alt="" title="" /></a>1 cup crunchy almond butter (room temperature) 1/2 cup or more grated coconut 1/2 can of coconut milk (the 5.5 fl. oz. can) 1/2 tsp cumin powder 1/2 tsp sugar 1/2 tsp salt 1/16 tsp chili powder 1 Tbps rice &#8230; <a href="http://refalo.com/blog/2010/04/05/lindas-cilantro-spread/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pretty Sesame Sunflower Wheat Bagles</title>
		<link>http://refalo.com/blog/2010/02/26/pretty-sesame-sunflower-wheat-bagles/</link>
		<comments>http://refalo.com/blog/2010/02/26/pretty-sesame-sunflower-wheat-bagles/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 15:45:55 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://refalo.com/blog/?p=499</guid>
		<description><![CDATA[<a href="http://refalo.com/blog/2010/02/26/pretty-sesame-sunflower-wheat-bagles/"><img align="left" hspace="5" width="150" height="150" src="http://refalo.com/blog/wp-content/uploads/2010/02/IMG_0813-150x150.jpg" class="alignleft wp-post-image tfe" alt="" title="IMG_0813" /></a>I absolutely hate store bought bagels, but love making them. This recipe has do be started days in advance. If you want same day bagels use this recipe which is tasty but not as pretty.  It&#8217;s based on Peter Reinhart&#8217;s &#8230; <a href="http://refalo.com/blog/2010/02/26/pretty-sesame-sunflower-wheat-bagles/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Thai Mango Sorbet</title>
		<link>http://refalo.com/blog/2010/01/12/thai-mango-sorbet/</link>
		<comments>http://refalo.com/blog/2010/01/12/thai-mango-sorbet/#comments</comments>
		<pubDate>Tue, 12 Jan 2010 19:43:57 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://refalo.com/blog/?p=478</guid>
		<description><![CDATA[<a href="http://refalo.com/blog/2010/01/12/thai-mango-sorbet/"><img align="left" hspace="5" width="150" height="150" src="http://refalo.com/blog/wp-content/plugins/thumbnail-for-excerpts/tfe_no_thumb.png" class="alignleft wp-post-image tfe" alt="" title="" /></a>2 fresh ripe mangos 1 cup white sugar 3 Tbsp. coconut milk 1 tsp. lemon juice 1 small container whipping cream (about 1 cup) Put cream in stand mixer with whip attachment. Whip cream on medium speed. Add 2 T &#8230; <a href="http://refalo.com/blog/2010/01/12/thai-mango-sorbet/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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