The Recipe Thread

[Alffe]

cause curious and I love to cook and cause the subject of suicide is so depressing. :p

One of Each Soup

l large boiling potato
1 med. onion, coarsely chopped
1 celery heart (inner pal stalks w/leaves)coarsely chopped
l large apple (preferably Granny Smith) peeled and coarsely chopped
1 firm-ripe banana, coarsely chopped (yes, I said banana)
1 pint chicken broth
1 cup heavy cream
1 tbles. unsalted butter
1 rounded tsp. curry powder
1 tsp. salt
1 tbles chopped fresh chives.

Simmer vegetables and fruits in broth in a covered 3 quart heavy saucepan until very tender...about 12 mins. Stir in cream, butter, curry powder, and salt. Heat just until hot.(do not boil)

Puree soup in a blender until smooth. Thin soup with water if desired and serve sprinkles with chives.

This soup may be served hot or chilled and can be may 2 days ahead, chilled and covered.

[Bobbi]

Good idea! Alffe.

I'll see if I can think of one to share. I make some up as I go along so I have to remember what I put in the recipes to be able to share a few :).

[Alffe]

*edit required for privacy*

[Curious]

This is a basically no-fat cake with all the flavor. You'll never want to eat a store bought angel food cake again!

Chocolate Angel Food Cake

1 Cup cake flour
1/2 Cup baking cocoa
14 egg whites ( should measure 2 cups )
2 Teaspoons cream of tartar
2 Cups sugar
1 Teaspoon vanilla extract ( almond tastes good too)

Sift flour and cocoa together 3 x, so it's mixed well, set aside In a large mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar and beat until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form. Blend in vanilla. Sift about a 1/2 of the flour mixture over the egg white mixture; fold in gently. Repeat folding in the remaining four mixture by 1/4ths. Pour into an ungreased 10 inch tube pan. Bake at 325 for 1 hour. Turn off the oven, but let the cake sit in the oven for 5 minutes. Remove from he oven and immediately invert pan; cool. Loosen sides of the cake from pan and remove.

[Curious]

Good idea! Alffe.

I'll see if I can think of one to share. I make some up as I go along so I have to remember what I put in the recipes to be able to share a few :).

i'm the same way bobbi! i do watch when i am baking, but never when i'm cooking. drives my mother batty. she is a die hard cookbook cooker.

[Bobbi]

I thought of one - I made up (while at a friend's house, and since she can't stand bell pepper)...

Stuffed Tomato

Shove it! Not really; I just couldn't resist :D


The recipe is actually:

4 fresh Roman tomatoes (or however many tomatoes needed for people gonna be eatin' them).

Cut each tomato in half and clean out the center stuff (y'know, all that stuff inside tomatoes)

Make like a meatloaf stuffing; I add grated cheese along with the diced tomato stuff - minus the white stem part - and make meat ball shapes.

Fill the "shelled" tomatoes with the meatloaf-like stuffing.

Place the stuffed tomatoes in Muffin Tins (using paper muffin or cupcake things works too and makes for easier clean-up).

Bake the 'matoes at 375 degrees for 5-10 mins. and baste, then lower the baking temp. to 350 for approx. 10 mins. and baste;

Garnish the 'matoes with grated cheese (I use mixed - American and Cheddar). Reduce the baking temp. to 325 and cook until desired done-ness. (The 'matoes shouldn't fall apart.)

Serve over rice with a sauce such as Alfredo. Best served hot. Really hot. But not too hot :).

[Curious]

sounds yummy bobbi. :D i will deffinatly make these.

here are 2 things i do as an alternative to having regular meatloaf.

prepare your meatloaf however you like it. spread it about and inch to and inch and half think on a piece of plastic wrap. put mashed potatos in the middle.fold over sides and seal the ends. it's like a meatloaf mashed potato roll/ log. looks real cool when cut.

another is to make a good size meatball ( i use an ice cream scoop ) and put a cherry tomato in the middle. bake in muffin tins. i always use muffin tins when i make meatballs.

[Bobbi]

I'll have to try the recipes here when I get back from the shore. The room has a microwave, but I don't know how well things would turn out if I tried using that ;).


Some of the recipes look like they'd be especially good in cooler weather, so I'm saving them!


P.S.: While thinking about your meatloaf-'tato roll, Curious, I thought of a twist I give meatloaf. Make the loaf mix, and... put a thin layer on the bottom of a baking dish; I usually use a Pyrex loaf dish. Atop the layer of meat/loaf, add a thin layer of shredded red cabbage. Fill the baking dish by alternating layers of the meat and cabbage, only make sure the top layer is the meat. Cover the top of the dish (tightly) with foil. Cook at about 25 degrees lower than an all-meat meat loaf and for a longer duration. Periodically check (lift the foil) to determine when its fully "cooked" and ready to serve.

[Alffe]

Making me hungry ladies!

Texas Caviar

Dressing: 1 cup salad oil
1/2 cup cidar vinegar
1/2 cup sugar
1/2 tsp. salt
1/4 tsp.pepper

Mix in saucepan, bring to a boil and then cool.

Mix together: 1 cup chopped green onion
1 cup chopped green pepper
1 cup chopped celery
1 small jar chopped pimento
1 small can Jalapeno peppers

Rinse and drain:
1 can pinto beans
1 can blackeyed peas
1 small can shoepeg corn

Combine all and refridgerate overnight. Drain before serving with dipping tortilla chips. I use Scoops.

Can double....keeps a week in fridge.

[~scrabble]

*wondering what 'shoepeg corn' is ...........

[Alffe]

Green Giant makes it....Its white, mildly sweet canned corn...I don't know why any white corn wouldn't work. This is an 11 oz can. :D

[FeelinGoofy]

These recipes sound YUMMY!!!!!!
Heres an EASY very rich tasting cake. Rebecca made this yesterday and between my husband and son, its almost gone today...

Gooey Butter Cake

1 box yellow cake mix
1/2 c melted butter
2 eggs beaten
3 c confectoiners sugar
1 pkg (8 oz) cream cheese softened
2 more eggs

preheat oven to 350 degrees. Mix together the cake mix, melted butter and 2 of the eggs. Pat into a 9x13 inch pan.
Beat confectoners sugar, cream cheese and remaining 2 eggs with electric mixer until well blended. spread over dough in pan. Bake 40-45 minutes or until toothpick inserted comes out clean. Sprinkle with additional confectoiners sugar.

Usually the center of the cake will fall a bit.

[Curious]

thanks goofy!

i make something for dessert everyday. i think this one lil'monkey can make tonight! it might be a tad different since the only cake mix i have is lemon...but i'm sure it will work. i'll let you know.

i have the cake doctors cookbook. i get a lot of ideas there. super easy for lil'monkey to follow.

[Curious]

yep....D-lish!

hmmm...maybe choccy cake next time....

[jingle]

Banana-Walnut Chocolate-Chunk Cookies
From Living Magazine
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teasp. coarse salt
1/2 teasp. baking soda
3/4 cup (1 1/2 sticks) unsalted butter) softened
1/2 cup sugar
1/2 cup packed light-brown sugar
1 large egg
1 1/2 teasp. vanilla
1/2 cup mashed banana (about 1 large - use a RIPE one)
1 cup old fashioned rolled oats
8 ounces semisweet chocolate, coarsely chopped into 1/4" chunks
1/2 cup chopped walnuts toasted


Preheat oven to 375*. Whisk together flours, salt and baking soda in small bowl. Put butter and sugars in bowl of electric mixer with the paddle attachment: mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla. Mix until combined. Mix in banana. Add flour mixture, mix until just combined. Stir in oats, chocolate chunks and walnuts.

Using 1 1/2" ice cream scoop drop dough into baking sheet lined with parchment paper, spacing about 2" apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks and let cool completely. Cool in airtight containers up to 2 days.

.................................................. ......
Apricot Cake

Drain a can of apricot halves -- save the juice.
Beat 1 very large egg until thick and lemon colored
Add 1/3 cup of apricot juice,
2 tablespoons melted butter
1/2 teaspoon lemon extract

Mix 2/3 cup flour
2/3 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
Mix into liquid stuff :)

Pour into greased/floured 8" cake pan. Cover with apricot halves (they will sink into batter - don't worry). Sprinkle with lots of cinnamon and sugar.

Bake 35 - 40 minutes at 350*

[Curious]

jingle...on the banana-walnut chocolate chunk cookies ( which thankfully i have the ingredients!) ...it says at the end...cool in airtight container up to 2 days...you mean i have to WAIT 2 DAYS to eat them? :p ;)

maybe i'll just have to eat the cookie dough...

[Alffe]

Brownies

Melt together: 4 squares Bakers Unsweetened chocolate
2 sticks butter

Add: 2 cups sugar - cool slightly

Add: 4 eggs, one at a time...beat each time

1 cup flour
1 tsp salt
1 tsp. vanella
2 cups walnut pieces

Bake in 9x13 pan. 350 degrees for appoximately 35 min. Toothpick for doneness. Only one pan to wash.

[jingle]

Not a Recipe :p

A hundred years ago when I had lots of company and had to carry food around - I used to do this....
Just make a recipe for a small (8" or 9" pan) batch or mix of brownies and add lots and lots of nuts but bake it in a 9 x 13" pan. Watch them carefully so the thin brownies don't burn. When its done slice into 3 large, equal slices.

Soften a half gallon of good vanilla ice cream so you can cut that into thick slices. Put the first brownie slice on a serving platter and top it with a slice of ice cream. Top that with another slice of brownie, then more ice cream then the last slice of brownie. Put the whole thing in the freezer so the ice cream gets solid again.

Start whipping some cream, add some sugar and a big spoon of baking cocoa so you get chocolate whipped cream. Use that to frost the brownies and ice cream. Let it soften a bit before serving.

[Bobbi]

Baked Zucchini - an original recipe by meeeee

I grew the zucchini in my veggie garden so I'm having to guess and the amt. and size (based on the ones I used):


6 medium zucchini (cut in half - length-wise)

Place with the sliced side down in a glass baking dish or bowl lightly coated in Extra Light Olive Oil

Cover with Foil (and poke small holes in the center to release some heat)

Cook at 375 degrees for 10 mins.

Turn each piece of zucchini and sprinkle (lightly) with grated cheddar cheese.

Cook at 325 for 20 mins., then, turn each piece and cook at 325 for 20 mins.

Remove zucchini and sprinkle lightly with grated Parmesan cheese. Cook at a "warm" oven temp. or remove and place in microwave for warming prior to serving. (The duration for "warming" or heating in a microwave will depend on what other dishes are being served and how cooked :). Just heat before serving the zucchini and serve hot.)

[CoolAngel26]

:D Alffe..

Hamburger recipe...

Ground beef
Mrs.Dash
Cheese
Purple onions..

Grill onion and melt cheese onto patty,then put it on a bun with condiments..by the way,this is my dad's recipe..so,if you don't like it...blame him.LOL!

I'll have to hunt for the bread recipe...I think Curious may have it..:D

[CoolAngel26]

CoolAngel26's Banana Bread


1/2 c. butter
1 c. sugar
2 eggs
3 mashed bananas
1 c. chopped pecans
3 T. buttermilk
1 tsp. baking soda
2 c. flour
1 tsp. salt

Cream butter and sugar,add eggs and beat well.Add buttermilk in which the soda has been dissolved.Add flour and salt.Then add bananas and nuts.Bake
for an hour at 350.

Goes great with coffee.. Love,Kristin

[Alffe]

Yum yum!! say, are purple onions the same as red onions? :D

[Doody]

I NEVER look at the recipe thread because I SO don't cook! But I came in an saw CoolAngel with a recipe! YAHOO!!!!! Hi ya girl! I might even try that recipe!!!!

:D

[CoolAngel26]

Yum yum!! say, are purple onions the same as red onions? :D

Yes,they are..I think they're cousins..:D

[Doody]

Fruit Cake :D

Ingredients:

* 1 cup water
* 1 cup sugar
* 4 large eggs
* 2 cups dried fruit
* 1 teaspoon baking soda
* 1 teaspoon sault
* 1 cup brown sugar
* lemon juice
* nuts
* 1 bottle of whiskey

Directions:

Sample the whiskey to check for quality.

Take a large bowl. Check the whiskey again. To be sure it is the highest quality, pour one level cup and drink. Repeat.

Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.

Make sure the whiskey is still okay. Cry another tup.

Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.

Sample the whiskey to check for tonsisticity.

Next, sift two cups of salt. Or something. Who cares?

Check the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner.

Throw the bowl out of the window, check the whiskey again and go to bed.

[Curious]

doody, i have a recipe for fruit cake that has been handed down to me from my grandmother. except she used chops bits of gum drops. she made it during the depression. the cost of dried fruits was sky high, but the little bag of gum drops went a long way.

i make her recipe as a tradition once a year....but i am going to try your recipe this year!!!:D

[Julie]

My kids love this and so do I. It's great.

"Bapple” Bread

Ingredients
4 ripe bananas
1 cup sugar
½ applesauce
2 eggs
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour

Instructions
Preheat the oven to 350 degrees. Place the bananas in a large bowl and mash with an electric mixer. Stir in the sugar and let stand for 15 minutes. Add the applesauce and eggs and beat well. Add the remaining ingredients and mix thoroughly. Pour into a 9 x 5 inch loaf pan that has been coated with nonstick vegetable spray. Bake for 45 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the oven and let stand for 10 minutes before removing from the pan. Cool on a wire rack.

Note: You can reduce the fat almost completely by using egg substitute for the eggs. The taste is the same but the texture will be a little heavier.

[Julie]

These are so good. Perfect for when you have to bring the dessert to a potluck.

Chocolate Mexican Wedding Cakes

Ingredients
½ cup toasted pecan halves (see note)
1 cup powdered sugar, divided
1 ½ cup unsweetened cocoa powdered (preferable Dutch processed)
Dash of salt
1 cup (2 sticks) butter, softened
½ teaspoon vanilla extract, powdered sugar and ground cinnamon

Instructions
Place pecans and ¼ cup powdered sugar in work bowl of food processor, cover and process until nuts are powder fine. In medium bowl, whisk together flour, cocoa, salt and nut mixture. Set aside.

In large mixer bowl, cream butter and remaining ¾ cup powdered sugar until light and fluffy. Beat in vanilla. On low speed, gradually beat in flour mixture just until mixed. Refrigerate dough, covered, at least 1 hour and preferably no longer than 3 hours.

Preheat oven to 350 degrees. Measure dough by 1 ¼-inch scoops or scant measuring tablespoons and roll it between the well-floured palms of your hands to form 1-inch balls. Place balls 1-½ inches apart on ungreased cookie sheets.

Bake 18 to 20 minutes or until set (the tops will dull slightly). Cool cookies on sheets 2 to 3 minutes.

For topping, roll in powdered sugar while still hot to coat heavily. Transfer cookies to wire racks to cool completely. Sprinkle lightly with cinnamon. Store in tightly covered container as long as 1 week or freeze as long as 3 months. Makes 3 ½ dozen.

Note: To toast nuts, spread in an even layer in a shallow baking pan. Place in 325-degree oven and toast 5 to 10 minutes, stirring occasionally just until lightly browned. Remove from pan and cool completely.

Or toast in microwave: Spread 1 cup pecans in a single layer in a 9-inch glass pie plate and microwave on high (100 percent) power until toasted, 3 to 4 minutes, stirring every minute.

[CoolAngel26]

Green bean Casserole...:D

1 can (10 3/4 oz) of cream of mushroom soup
3/4 cup of milk
1/8 tsp. pepper
2 pkg (9 oz.each) frozen cut green beans thawed and drained
or 2 cans (14.5 oz. each)
1 can (2.8 oz. each) French's French Fried Onions.

In a 1 1/2 qt.casserole, mix soup,milk,and peper.Stir in beans and 1/2 can of French-Fried Onions.
Bake,uncovered at 350 for 30 minutes or until heated through;Stir.Top with remaining onions. Bake for 5 minutes or until onions are golden.

Serves 6..

Oh,and for kicks,you can add a small can of mushrooms,and a small can of water chesnuts,while mixing casserole..(but,wait..that's CoolAngel's version..):cool:

[Alffe]

*grin...thanks...I love you...LOL..

[Doody]

Thanksgiving and Christmas are right around the corner!

Keep those recipes coming please! :D

[Alffe]

Corn "Cake"

2 (15 oz) cans creamed corn
1 stick of butter, melted
4 eggs
1 cup yellow corn meal
1 tsp. salt
2 cups sour cream
2 cups finely grated cheddar cheese

Preheat oven to 350 degrees. Mix all ingredients in a bowl.
Transfer to a 4 to 5 quart buttered baking dish and bake 1 hr. toothpick
center for doneness. Serve in same casserole you baken in. Makes 12 servings.

I have on occasion substituted a box of Jiffy corn muffin mix for the yellow corn meal and it's really good....but takes a little longer to cook.

[Doody]

Cheese Cake

8 oz. cream cheese (softened)
8 oz. sour cream
1/2 c. sugar
2 t. vanilla

Mix with mixer, then mix in an 8 oz. tub of whipped cream.

Spread over graham cracker crust.

Chill & Enjoy!

[Doody]

This is so flippin good!

Celia's English Coconut Tea Loaf

Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.

1 egg
1 1/2 cups milk (you can use skim)
1/2 teaspoon vanilla
1/4 teaspoon almond extract (if I don't have any almond extract, I've just put in a little more vanilla)
1 cup shredded coconut

3 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup sugar (you can substitute 1 cup Splenda)

Combine the dry ingredients in a large bowl.
Combine the first five ingredients in a blender or food processor. Cover and blend for 30 seconds.
Pour blended mixture over the dry ingredients. Stir to combine.
Pour into loaf pan.
Bake for 70 minutes. Cool (or chill) before serving.

This recipe is from Marilyn Coughlin who runs the Hutchinson House Bed and Breakfast in Faribault , MN .

[Doody]

Oatmeal Chocolate Chip Cake

Preheat oven to 350 degrees. Grease a 9 X 13-inch cake pan.

1 3/4 cups boiling water
1 cup quick oats, uncooked
1 cup brown sugar, lightly packed
1 cup sugar
1/2 cup butter or margarine
3/4 cup walnuts, chopped
2 large eggs
1 3/4 cups flour
1 tsp. soda
1/2 tsp. salt
1 TBLS cocoa
1 pkg. (12 oz.) chocolate chips

Pour boiling water over butter/margarine and oatmeal. Let stand 10 minutes. Measure flour, soda, and salt into a small bowl. NOTE: You can stir this batter by hand. Stir mixture until butter/margarine melts. Add brown sugar, sugar, and eggs. Mix well. Continue mixing as you add the dry ingredients. Stir in half the package of chocolate chips and cocoa. Pour into the pan. Sprinkle walnuts and remaining chocolate chips on top. NOTE 2: I add the cocoa to the dry ingredients and add all the chocolate chips and walnuts to the cake batter.

Bake for about 40 minutes. Cake is done when toothpick inserted in center comes out clean. The cake keeps well in the refrigerator or can be frozen. Serve with a scoop of ice cream or whipped cream.

[Alffe]

Ok Doody...I have a question about the cheese cake and the tub of whip cream....are we talking cool whip here or whipping 8 oz of heavy cream?

*whisper...I like to think about these things when beginning a new diet. :D

[Doody]

The person I got it from used regular old out of the tub whip cream, though I'm sure you can do what ya want! :)

[FeelinGoofy]

CHEDDAR BREAD


2 C flour
4 tsp baking powder
1 TBS sugar
1/2 tsp onion sald
1 tsp oregano
1/2 tsp dry mustard
1 1/4 C grated Cheddar Cheese
1 egg
1 C Milk
1 TBS butter

combine flour, bkg pdrw, sugar, onion salt, oregano and dry mustard in a bowl.
combine egg, milk and melted butter. add to flour mixture, stir in cheese. Mix till moist. Bake at 350 for 45 minutes- 1 hour


My Dads Pumpkin Bread Recipe

3 eggs
2 C Pumpkin
1/2 c milk
2 c sugar
3 c flour
1 c oil
2 tsp soda
2 tsp salt
1 tsp baking pdrw
1 tsp cloves (i use 1/2)
1 tsp nutmeg
2 tsp cinnamon ( i use 1)
1 c chopped pecans
dates and or raisins

combine ingredients. bake @ 350 for 1 hour makes 3 loaves


PUMPKIN PIE CAKE

1 box yellow cake mix
1 egg beaten
8 Tbs butter melted
1 can,(16 oz) pumpkin
3 eggs beaten
1/2 brown sugar
1/2 c granulated sugar
2/3 c milk
1 tsp cinnamon
1/2 t nutmeg
1/2 c sugar
1/2 c chopped pecans
4 Tbs softened butter

Measure 1 cup of cake mix and set aside to use in the streusel topping.
Using a wire shisk combine the remaining cake mix, 1 egg, and 8 Tbs butter. Press onto the bottom of a greased and lightly floured 9X13 pan
combine pumpkin, 3eggs, brown and granulated sugars, milk, cinnamon, and nutmeg in a mixing bowl and beat lighty until smooth. pour ove base mix.
combine 1/2 cup sugar, pecans, 4 Tbs butter and reserve cake mix. sprinkle over the top of the pumpkin mix. Bake @ 325 for approx 75 minutes, or until center is set. let cool refrigerate overnight

[Curious]

that pumkin pie cake....can i make it the day before? i'm doing all the cooking...and i'd like to get as much done the day before..and that cake looks YUMMY!!! an i hate to say it..but i always toss out some pumpkin pie no matter how good it is. my family prefers apple and of course...choccy. :D

duh....lmao..never mind...i didn't read the last line. i get the dork of the day award.

thanks vicky...i'm going to make this...or have lil'monkey make it. ((((hugs)))) and thanks!!

[jingle]

So very good to see you ((Vicky)) :) even better than a great big slice of cake ;)

[jingle]

I have not tried this one but just received it from a dear and very trusted friend.

SWEET POTATO PIE
1 1/2 cups mashed boiled sweet potatoes
1/2 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
1 cup pecan pieces (optional)
1 9-inch unbaked pie shell

Preheat oven to 350F. Mix the sweet potatoes, honey, cinnamon, and salt together in a large mixing bowl. In a separate bowl, beat the eggs, then gradually beat in the sugar and vanilla. Pour the eggs into the potato mixture and mix well. Add the pecans, if desired, and pour into the pie shell. Bake for 1 hour or until a knife inserted in the middle comes out clean.

[Lara]

my family prefers apple and of course...choccy.
Something nice that they might like although it's not chocolate... I don't know what it's called, but I call it a caramel and apple pie. Carefully boil a tin of condensed milk (you do have the same thing over there I suppose) until it's caramelized [taking great care not to explode the said tin all over the kitchen and self of course!.] Then let it cool. Stew apples till they're soft but not mushy. Line a pre-baked pastry shell with the cool caramel. Top with the stewed apples and top with whipped real cream... like cream that comes from milk that comes out of a cow. ;)

jingle, that pie sounds good to me. thankyou
I have a question though. I think I've asked this before but I've forgotten. This sweet potato that you use, is it what I call a kumara... that's an orange coloured sweet potato or do you use a white sweet potato? They have totally different flavours here, so just wanted to check.

[Curious]

lol...lara...i add cut up little carmels to my apple pie...shhhh...it's my secret.

[Curious]

sweet potato...sometimes called a yam...orange in color....

[jingle]

Yes -- orange potato is a sweet potato.

I use sweetened condensed milk in some fast and easy cakes A LOT. They are too sticky and sweet for my taste but they are incredibly popular at basket dinners at church.

[FeelinGoofy]

Heres a pretty neat site.... it tells you what to substitute when you realize you are out of something

http://www.foodsubs.com


waving at jingle!!!!!!

[Alffe]

1 stick butter
1 cup heavy cream
1 cup sugar
1/3 cup unsweetened cocoa
1 tsp. instant coffee granules
1 tbles. rum
1/8 tsp salt
2 tsp. vanilla

In heavy med. saucepan melt butter, add cream, sugar,
cocoa, coffee granules, rum and salt. Mix to blend, bring to boil.
Reduce heat and simmer 5 mins. Remove from heat; stir in vanilla.
Serve warm over ice cream. Refrigerate unused portion. Keeps for weeks
in refridgerator.

yields 1 1/2 cups.

[FeelinGoofy]

This is one of the easiest and tastiest candies.... 2 ingredients

buy a box of candy canes and put them in your blender or if you want to keep the kids busy for a while put them in a bag.... about 3 thicknesses... give them a hammer and let them pound the stuffings out of the cand canes... ANYWAY they need to be smushed really good most of it powdery....

Melt a pkg of vanilla bark in a microwave safe bowl, stir in the crushed peppermint candy canes and stir. pour onto an aluminum foil covered cookie sheet. Mine is bigger than the average one... spread out evenly. Stick it in the refrigerator until hard. Break into chunks and enjoy... very yummy....

[Lara]

See http://neurotalk.psychcentral.com/showpost.php?p=46722&postcount=3
I was going to wait, but changed my mind.

Lady Florence Bjelke-Petersen's Famous Pumpkin Scones

Degree of difficulty: Low [<chuckle>]

You need:
1 Tblsp butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups Self raising flour

Method:
Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour.
Turn on to floured board and cut.
Place in tray on top shelf of very hot oven 225-250c for 15-20 minutes.

[courtesy of ABC Queensland Stories - Originally published: 30/06/2004]

<chuckle> added by me - Lara. :D

[Alffe]

What do you mean by "cut" Lara? I'd like to try this. *grin

[Lara]

OOOOOO
OOOOOO
OOOOOO

If you don't have a round cutter you can just use a glass that's about an 1 1/2 inch in diameter and flour it so it doesn't stick. Should line up in baking tray fairly closely so they'll rise well.

I was just thinking about what I said about scones, but I got myself confused. It was biscuits that we don't call biscuits. We call your cookies biscuits, although companies these days are beginning to take on all the US lingo anyway. [no comment :) ]

[Alffe]

Aha! Thank you! Makes perfect sense. What's that saying...Imitation is the sincerest form of flattery. :rolleyes: But I agree..somethings just shouldn't be changed.

[~scrabble]

Pumpkin Scones (These are 'drop' scones)

4 1/2 C. all-purpose flour (I used about 1/2 whole wheat flour)

5 t. baking powder

1 t. ground cinnamon

1/2 t. ground nutmeg

1 t. salt

1/2 C. light brown sugar

1/2 C. unsalted butter, softened (I used margarine)

2 C. canned pumpkin puree

1 1/3 C. milk (I used Skim)

2 C. chopped walnuts or pecans (I used pecans)

Preheat oven to 375° F. Grease two baking sheets with cooking spray. (I used parchment paper.)

In a large mixing bowl, combine the dry ingredients. Cut in the butter until it resembles coarse meal. Add the pumpkin, milk and nuts and stir until well mixed.

Using a 1/2 cup measure, scoop the batter into small rounds on the baking sheets. Leave a space of about 2 inches between each scone. When both pans are used, put the remaining batter in the refrigerator until the first batch is finished baking.

Bake for 12 to 15 minutes, until the edges begin to brown. Remove to a cooling rack and repeat with the remaining batter.

Note: If a holiday brunch is on the calendar, make the batter in advance and place scoopfuls onto baking sheets. Freeze for two hours or more, then wrap the individual scoops in plastic wrap and freeze up to a month until ready to bake.

Yield: Makes about 30 scones
Source: “In the Kitchen with Bob: Christmas Collection,” by Bob Bowersox

[jingle]

Pastry for single-crust pie
3/4 cup all-purpose flour
3/4 cup sugar
3/4 cup packed brown sugar
1 cup (2 sticks) butter - melted and cooled
3 eggs
1 1/2 cups chopped pecans
1 1/2 cups chocolate chips

Preheat oven to 325*. Line a 9 or 10" deep-dish pie plate with pastry; crimp edges.

In bowl of electric mixer, combine flour and sugars; stir well.
Add cooled butter and start beating at medium speed.
Add eggs; beat until mixture is light and well combined, 2 or 3 minutes.
Stir in nuts and chips by hand.

Pour filling into pie shell. Bake until crust is baked and top is golden, about 50 to 55 minutes. Let cool completely before slicing.

[Curious]

((((jingle)))) awwwwww you named a pie after me. *tears* that is so sweet. thank you!!! hehe...and you know darn well i'm gonna make it and have a hard time sharing huh? :p

scrabble posted! and the tip for holiday brunch...that is perfect!! i am always trying to find something that i can make ahead of time and not miss out on the festicities. ty scrabble. YUM!!


time for me to get busy and some of my easy recipes here.

[Alffe]

Thank you ladies...sitting here making my grocery lists...I already know that the kitchen is going to smell heavenly today. :D

[Lara]

Can someone explain to me what "drop scones" means, please?
Lots of butter and sugar in these! Just warning.

Vanilla Cupcakes
[courtesy of Donna Hay Magazine
Dec/Jan 2007]

Beat together in electric mixer until smooth and creamy...


250g softened butter (I'm not sure how to convert this one. I think it might be 8 oz ???)
1 1/2 cups caster sugar
1 teaspoon natural vanilla extract


Gradually add


4 eggs and beat well


Sift in

2 and 1/4 cups plain flour and
2 teaspoons baking soda.


Fold through

1 cup milk


Spoon the mixture into
2 x 12 hole 1/2 cup (4 fl oz) capacity muffin tins lined with paper patty cases.

Bake at 160C or 320F for 15 to 20 minutes or until cooked.
Cool on wire racks.
Makes approx 24 or more if you use regular patty tins instead of muffin tins like I did.

Ice with whatever icing and decorations you wish.

[back shortly to try to figure out how to translate a couple of measurements for the US]

In the magazine they iced with with this neat looking meringue icing, but I refuse to eat anything in it with any part of an egg that hasn't been well cooked, so I gave that a miss. However it looks really neat in the pictures as they've spiralled the meringue in a circular fashion around and around until it forms a soft peak on top of the little cakes. Then they've used sprinkles called nemar sprinkles which come in choc., caramel, strawberry and banana. I just went for a mix. of lemon icing and coconut sprinkled on top.

[Lara]

Here's something a little different from the old fashioned style xmas pud.
It'll be so hot here, we'll probably have fruit and trifle, but here goes. I might give it a try sometime.

Chocolate Christmas Pudding
[Donna Hay - Dec/Jan 2007]


1 cup dried dates
1 teaspoon bicarb of soda (baking soda)
3/4 cup (6fl oz) boiling water
55g (2oz) unsalted butter, softened
1 teaspoon natural vanilla extract
3/4 cup (160g or 5 1/2 oz) brown sugar
4 eggs
3/4 cup (130g or 4 1/2oz self raising flour sifted
1/4 cup (35g or 1 1/4 oz) cocoa powder, sifted
100g (3 1/2 oz) dark chocolate melted


Place the dates, bicarb and water ina bowl and stand for 10 - 15 mins.

Using hand-held blender, blend the date mixture until smooth and then set aside.

Place the butter, vanilla and sugar in an electric mixer and beat for 10 - 12 mins. or until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour, cocoa, chocolate and date mixture and beat well to combine.

Spoon the mixture into a lightly greased 7 cup capacity pudding basin and cover.
Secure the pudding with string and place in large saucepan and fill with enough boiling water to come 3/4 up the side of the basin
Cook for 2 3/4 hours, adding more boiling water as necessary to keep it at that level.
Remove from saucepan carefully.
Allow to stand for 10-15 mins and then turn out onto a plate.
Spoon the chocolate brandy sauce over the pudding to serve.

chocolate brandy sauce


3/4 cup (6 fl oz) single or pouring cream
1/2 cup ( 75g or 2 1/2 oz brown sugar
100g (7 oz) dark chocolate, chopped
25g (3/4 oz) unsalted butter
1 tablespoon brandy.


To make the chocolate brandy sauce, place the cream, sugar, chocolate and butter in small saucepan over low heat and stir for 5-6 mins. or until the chocolate is melted and smooth and stir through the brandy and set aside.

____________

Can be made ahead and both items, pud. and sauce can be quickly microwaved if you use one of those things, just before serving... well, that's what the magazine says.

[hsiw]

I get a cookie recipe every day for 12 days before christmas, here are the best:

Black and White Tie From Food Network Kitchens





Oil, for brushing
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 1/2 tablespoons pure vanilla extract
1 cup unsalted butter (2 sticks, 8 ounces), softened
1 1/3 cups sugar
2 large eggs
3 large egg yolks
Chocolate Icing:
6 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream

White Icing:
2 1/2 cups confectioners' sugar, sifted
2 tablespoons light corn syrup
1 tablespoon lemon juice
2 tablespoons warm water


Preheat the oven to 350 degrees F. Brush 2 baking sheets very lightly with oil.
Sift the flour, baking soda, baking powder and salt into a medium bowl.
Whisk the buttermilk and vanilla together in a liquid measuring cup. Set aside.

Beat the butter in a large bowl with an electric mixer until smooth. Gradually add the sugar and continue to beat at high speed until light and fluffy, about 5 minutes. Add the eggs and yolks, 1 at a time, beating well after each addition. At low speed, add the dry ingredients in 3 parts, alternating with the wet in 2 parts, beginning and ending with the dry to make a smooth batter.

Evenly mound 2 tablespoons batter per cookie onto the prepared cookie sheets, spacing them about 2-inches apart. (A small cookie scoop or ice cream scoop is ideal for this.) Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Transfer cookies to rack and cool completely.

For the chocolate icing: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan; pour over the chocolate. Shake the bowl gently so cream settles around the chocolate; set aside until the chocolate melts, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles. Fill a pastry bag fitted with a small tip with about half of the chocolate icing.

For the white icing: Whisk the confectioners' sugar, corn syrup, lemon juice and warm water together to make a smooth icing. Fill a pastry bag fitted with a small tip with about a quarter of the icing.

To Decorate:
For tuxedo cookies: Set the cookies on a rack over a rimmed cookie sheet. Pour the white glaze over the whole cookie to cover; set aside to dry. Pipe a bowtie and tuxedo lapel with the chocolate icing.

For a little black dress and pearls: Pipe an outline of a woman's dress with the dark chocolate and fill in with more icing. Pipe white icing pearls around the top of the cookie. Add silver dragees or candy pearls to dress up, if desired.

Let cookies dry completely, about 20 minutes. Serve.

Store cookies in a tightly sealed container for up to 2 days.

[hsiw]

Chocolate Cheesecake Candy Cane Bars From Food Network Kitchens





Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)


Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 5 days.

Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.

[hsiw]

Whoopee Pie From Food Network Kitchens





2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 cup unsalted butter (1 stick)
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1/2 teaspoons baking powder
3/4 teaspoons fine salt
18 large marshmallows, (not minis)

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)

Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.

Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.

Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.

Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.

Store in tightly sealed container for up to 1 week.

[hsiw]

Those are taken from Food Network's 12 days of Christmas email newsletter, I hope its ok to post recipes here from other sites. I hope there is no copyright infringement, if so, i can always take them down. :) They sound good, maybe Ill make them sometime during my break.

[Alffe]

Oh that sounds so good Wish....I wish I'd had that recipe yesterday. :o
The cookies I made for Christmas Jubilee didn't turn out so well...

[~KELLWANTSANSWERS~]

Preheat oven to 350degrees
Get your self.
1 stick of butter and microwave it till its just soft,not liquid!
then get 1 cup of flour
Mix together in a 10x13 baking dish -this will be your crust.
Spread it all out nice and even..
then ,put in the oven for 15 mins-or bake till its nice and brown-but not crispy lookin!
next soften
2- 8 oz pkgs of creme cheesemix in
2 cups of confectioners sugar-when you have that
all whipped up-fold in 2 cups of whipped topping-the kind in the tubs.
Once your crust has baked and cooled-this will be your first layer of the yummy
dessert.
Now your gonna need.
2 boxes-I think they are 8gm sized boxes of choco pudding.Or you could use lemon.But i love choccy!So thats what we are using here..heehee
Whip that up with 1 3/4 cup of milk per box-instead of the usual 2 cups per box directions!
This will be your second layer...
Now you will need about 2 more cups of that whipped topping for the final layer..So i hope
you bought the big tub of that yummy stuff!
Then for the added touch you will need some walnuts.I usually buy the lil pieces and spread them lightly all over the top to make it look pretty.
Refridgerate for a few hours !
Good luck reading through all this to try and figure out exactly what you need to buy in order to bake it..:D
I just like making recipes fun!

[hsiw]

Just made whoopee pies, anyone want one? :D Unfortunately the recipe made 18 but... I burned a whole pan of them and ended up with 9 minus the one I just ate. ;) The others turned out yummy, I reccommend the recipe.

[Alffe]

Crust: 25 vanilla wafers, crushed
1/2 cup chopped pecans
1/4 cup butter, melted

Mix together and press into butered pie pan & bake 350 for 15 mins. Cool

Filling: 3/4 cup butter
1 cup sugar
1 tsp vanilla
2 squares Bakers semi-sweet choc, melted
3 eggs.

Cream together butter & sugar. Add vanilla & choc. Add eggs, one
at a time and beat well. Pour into cooled crust and refridgerate until
served.

Serves 6

[bizi]

*My favorite!!!
thank you!!!!!
bizi

[Lara]

Yum, sounds nice. I can see why bizi likes it.
I'm trying to eat fruit and salads all week with lots of water. I perhaps shouldn't be drooling over this thread lol


:Wave-Hello:

[hsiw]

Alffe, that brownie recipe is delicious! Very chocolatey :icon_wink:

[Alffe]

Now how could I have missed a brownie recipe? (((wish)))

[hsiw]

Brownies

Melt together: 4 squares Bakers Unsweetened chocolate
2 sticks butter

Add: 2 cups sugar - cool slightly

Add: 4 eggs, one at a time...beat each time

1 cup flour
1 tsp salt
1 tsp. vanella
2 cups walnut pieces

Bake in 9x13 pan. 350 degrees for appoximately 35 min. Toothpick for doneness. Only one pan to wash.

Hmm... I knew it was you who posted that recipe, but then I started second-guessing myself about it since you seemed flustered too. But yeah, those are good! And they loved them at work today too. :) Highly recommended!

[Alffe]

OMG!!! I really have lost my mind! (((wish)))

[Alffe]

1/2 lb softened Butter
6 tablespoons powdered sugar

Cream together

Add:

1 cup chopped nuts (I use pecans)
2 tsp. Vanilla
2 cups flour

Mix well. Refridgerate for 30 min. Pinch off small pieces, roll between palms and shape into crescent.

Bake 350 degree over for 15 mins.
Roll in powdered sugar while still warm.

[Curious]

i didn't know those were called mexican wedding cakes. lol. i have my great grandmothers recipe...it was labeled nut cresents. i use pecans too. i make a batch and put cocoa powder in it and no nuts..since my son doesn't like nuts. :rolleyes: i shape those in balls. hehehe..he named them dirty snowballs when he was little. ( i add some cocoa powder to the powdered sugar to roll them in too. also yummy if you add a dash of cinnamon....can you tell i NEVER leave recipes alone? :p )


thank you for posting this. i hope everyone makes them. they are such a favorite with everyone. melt in your mouth!!!!

[Curious]

this is an easy easy recipe.

1 package ( 18-14 oz) Lemon Cake Mix. With pudding works the best (use dry)
2 1/4 cups Frozen Whipped Topping, thawed. ( Cool Whip type. I buy the cheapo store brand)
1 Egg
Confectioners sugar ( powdered sugar)

In a mixing bowl, combine cake mix, whipped topping and egg. Beat with electric mixer until blended. Batter will be VERY sticky. Drop by teaspoons into confectioners sugar; roll lightly to coat. Place on ungreased cookie shees. Bake at 350 for 10-12 minutes or lightly browned. Makes 5-6 dozen.

[Doody]

Probably everybody has this recipe but since I'm not a baker or a cooker, I wouldn't know, LOL.

But they are yummy!

Peanut Blossom Cookies
(from the Madison County Cookbook)

1 C. shortening or margarine
1 C. creamy peanut butter
1 C. sugar
1 C. brown sugar
2 eggs
4 T. milk
1 tsp. vanilla
3 1/2 C. flour
2 tsp. baking soda
1 tsp. salt
Chocolate stars, kisses, Reeses peanut butter cup miniatures, or whatever your choice. (You can also do seasonal cookies with chocolate hearts, bells, or eggs. (Peanut butter cups tend to be the favorite).

Cream shortening, peanut butter, and sugars. Add eggs, milk, and vanilla; mix well. Add dry ingredients and mix thoroughly, then shape into balls. Roll balls in sugar. Place on greased cookie sheet and bake at 375 degrees for 6-7 minutes. Take them out of the oven, press the candy piece down into the middle of the cookie, and place back in the oven for 2-3 more minutes.

Some quirky tips:
*Mix the dough and chill it in the refrigerator overnight before baking. It helps make shaping the dough into balls easier.

**If you go with peanut butter cups, Reeses miniatures are the best. I tried the generic kind one time and they didn't turn out as well.

*Baking times are approximate. I had to experiment a lot to come up with my ratio. Just watch the first few batches and you'll find out how your oven works with this recipe.

Oh, and my daughter said she's had them with those Andes mints in them, and said those were good. This weekend I'm going to try a few of my batch with carmeled/sugared pecans in them.

:D

[Curious]

these are great doody. i make them after just about every holiday. (especially easter and valentines day) da monkey always seem to get lots of little hershey kisses and the little peanut butter cups. hmm...wonder why? :p

with all the new flavors hershey's makes of the kisses now...they make a pretty plate of cookies.

[Lara]

Can someone tell me again how much a "stick" of butter weighs?
I last asked this question in 1998. I think my brain is losing neurones or something. :rolleyes:
ounces is OK.
I can convert that myself.

Ta.

[Alffe]

Ta? :D A stick of butter weighs 4 oz. (118.4g) :Wave-Hello: @ Lara

[Lara]

Ta again! :)

118.4 grams hey? hmmmnnnnn, tricky.
I'm going to have trouble with that one.
I guess I round it up. LOL

[Alffe]

Then just go with the 4 oz. thing. *grin What'cha making?

[hsiw]

Here is my holiday present to you all.... (I hope I don't get in trouble for posting this, my grandmothers recipe, or atleast thats what i was told)

Very easy, very delicious Peanut Butter Pie

4 oz. cream cheese
1 cup powdered sugar
Cream them together.
Mix in 3/4 cup peanut butter
1/2 large cool whip carton

Add remaining cool whip to top of pie
Use pre-made graham cracker crust (or make your own).

Please let me know if you made it and what you think! :p

[jingle]

Over on the HGTV site people were talking about a "Bacon Stick" that sounded to simple to be any good, but I was chopping bacon for tomorrow night's sandwiches and tried them...... they're good !!! Good and pretty.

For a BACON STICK you simply wrap a raw slice of bacon around a bread stick and nuc it 'til done in your microwave.
You use the crisp breadsticks you get in the cracker section of the grocery store - I like the sort with sesame seeds.
Line some of the bacon-wrapped sticks up on a paper plate lined with a couple paper towels, cover with another towel and hit the switch.

I used Hi for 1 1/2 minutes for 3 sticks. If I were doing more I would plan on turning them over at the half-way point.

[jingle]

American Cheese Sandwiches

1/2 lb American cheese shredded
1/2 lb bacon fried, drained, finely chopped (I use a lot more:p )
2 Tbsp (generous) chopped ripe olives
1 tsp chopped parsley :rolleyes:
2 Tbsp finely chopped onions (I use a LOT more)
2/3 Cup mayo -- enough to hold it all together
1 doz dollar rolls split in half-- those small rolls from grocery

Flavor improves a bit if it's mixed a day before and stored in refrig. When it's about time to serve spread generously on each half of roll, set on cookie pan and bake at 350* about 8 minutes.

[Alffe]

Cheese Ball

2 pkgs cream cheese (8 oz size) softened
1 jar old english cheese spread
1 small red onion, chopped
2 Tbles crumbled blue cheese

Mix all together (use mixer) and roll in chopped pecans.


My daughter Jill made this and we all loved it!!
(some of us gasped when they learned of the blue cheese) :D

[bizi]

Chicken Cordon Blue

4 chicken breasts, boneless, skinless, about 2 pounds
4 slices black forrest ham, about 4oz
4 slices baby swiss cheese, from deli about 4 oz
1 package /roll of ritz crackers coarsely crushed
1 egg beaten with some milk
2 T dijon mustard
2/3 oz fresh basil in package container about a cup
4 pats of butter, salted, about 2 T

Butterfly chicken and flatten between plastic wrap and use side of hammer,
position the slick side of chicken inside (THE RUFF SIDE HOLDS ONTO THE CRACKERS BETTER SO IT SHOULD WIND UP ON THE OUTSIDE..SORRY IF THAT SEEMS TOO PICKY!) then coat with some dijon then a slice of ham and a slice of cheese. cover the cheese with basil and roll into an individual serving. Gently roll the chicken into the egg then cracker crumbs.
Do this 4 times.
Place each chicken seam side down on a pam coated glass dish. Sprinkle remaining crackers over top insuring that all of the chicken is covered with crumbs.
Put one pat of butter on top of each chicken.

Bake 350 degrees in a preheated oven for 30 minutes
serves 4 large servings!

I served this with zuchinni and yellow squash sauted in butter and basil and tomatoes and garlic and some onions, peppers and celery( the trinity here in the south).
Husband raved about it!
bizi

[Alffe]

What a woman!! What a cook! *grin... not at all picky! :D

[Alffe]

Jingle I have a question about the American Cheese sandwiches which I plan on making this weekend. Do you serve them open faced?

[jingle]

Yes, open face, right out of the oven. :)

I doubt that you'll have left overs, but if you do you can freeze them. I reheat mine with a few seconds zap in the microwave.
hmmmmmmm --- talking about these things makes me hungry for them --- lol lol. I wonder if I have any dollar rolls in the freezer.

[Alffe]

Thank you! Mixing it today, baking it tomorrow when they get here. :D
Are the rolls you use those little sweet hawaiin rolls? 99 cents for 4 of them?

[jingle]

Sorry - I'm not familiar with the rolls you're talking about.
I use what are sold in almost every grocery store around here .... a dozen small white rolls (around 1 1/2" to 2" across each) in a plastic bag, always labeled "Dollar Rolls".
They were sold everywhere in North Dakota too ... common in any brand. I think the small size is very important.

[Alffe]

Ok, thanks! I try to find them..if not will use the Hawaiian rolls which are also very small but very sweet. (like you I think..:p ) I have it all together, now if I can just keep from eating it before they arrive tomorrow. :D

[bizi]

American Cheese Sandwiches

1/
Flavor improves a bit if it's mixed a day before and stored in refrig. When it's about time to serve spread generously on each half of roll, set on cookie pan and bake at 350* about 8 minutes.

might be good with english muffins?

[Alffe]

That's a good idea...I could cut smaller circles out of them. :p

[bizi]

Chicken and sausage Gumbo
(this takes at least 2 hours to prepare,
makes alot to freeze for later and
can half the receipe of course!)

3 pounds chicken cut in small pieces..I use skinless boneless breasts but I think thighs would be better.
2 pounds smoked sausage cut .5 inch thick (some folks brown these first)
16 ounce jar of roux mix..I use richards in oil, (which is browned flour)
2 quarts of fresh trinity (I use guidry's)
or (3 cups chopped onions, 2/3 c green onion tops, small bell pepper,
1/2 c. celery, garlic and 1/3 c. chopped parsley...you can use the frozen Seasonings for stews use 3 packages then and add some garlic)
64 ounces of chicken broth
64 ounces of water
2 ounces of kitchen bouquet browning sauce (Optional)

season chicken with salt cayenne pepper, black pepper and garlic powder overnight...I did this the day that I made the gumbo.
In a very large pot bring 1/2 gallon of water to boil and
add the jar of roux, boil for at least 20 minutes to ensure the roux is completely dissolved, I used an emulsifier, hand beater in the pan to ensure it was all broken up.
Add 1/2 gallon of chicken broth and boil another 15 minutes
add the chicken and veggies and boil over med. heat 30 minutes uncovered.
add sausage and boil another 15 minutes.

serve over rice, some have potato salad to eat with it as well.
(I use a rice cooker and it takes about 30 minutes to cook)


There are many variations of this, seafood has oysters and crab claws
okra, I have even heard of whole eggs!

enjoy!
bizi

[Doody]

Waves at Bizi and gives her tons of hugs. :hug:

[bizi]

the BEST muffin recipe EVER...

you need:
1 egg
1/4 C flax meal
1/4 tsp baking powder
sweeten to taste... I use splenda.. maybe 1/4 C??
2 tbsp butter already melted

mix up the first four ingredients then add in the butter. Microwave for 1 minute and VIOLA!! a perfect flax muffin.

you'll figure the sugar/sweetener out pretty quick once you make one. And the best part is that it has a just 1g net carb. Flax is awesome for you. Pleases every corner of the nutrition world i think.

[~scrabble]

Buttermilk Brownies

From Modern Woman Magazine – Family Favourites for Everyday cookbook

Makes about 36 brownies (9x13” pan)

Brownies

2 cups all-purpose flour (I used ½ as whole wheat flour)
2 cups granulated sugar
1 tsp baking soda
¼ tsp salt
1 cup butter or margarine (I used butter)
1/3 cup cocoa powder (I used Bernard Callebaut)
1 cup water
2 eggs
½ cup buttermilk
1 ½ tsp vanilla

Icing

¼ cup butter or margarine (I used butter)
3 tbsp cocoa powder
3 tbsp buttermilk
2 ¼ cups icing sugar (I used closer to just 2 cups)
½ tsp vanilla
¾ cup chopped pecans

1) To make brownies: Preheat oven to 350 F. Lightly butter a 13 x 9-inch baking pan. In a large bowl, combine flour, sugar, baking soda and salt. In a small saucepan, bring butter, cocoa powder and water to a boil, stirring continuously. Remove from heat. Beat the butter and cocoa mixture into the flour mixture until well combined. Add eggs, buttermilk and vanilla; beat for 1 minute.
2) Pour into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan on a rack for about 15 minutes.
3) To make icing: While the brownies are cooling, heat butter, cocoa and buttermilk in a small saucepan, stirring continuously until butter is melted and the mixture is very warm. Remove from heat and beat in icing sugar and vanilla until smooth. Stir in pecans. Gently spread over the warm brownies.

[Curious]

a big bump for the holiday cooks :D

[~scrabble]

Chocolate Truffles by Eagle Brand

INGREDIENTS
3 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract
Coatings (optional):
Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, confectioners' sugar or colored sugars

DIRECTIONS
In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND®. Remove from heat; stir in vanilla. Chill 2-3 hours or until firm. (Or leave the pot at room temperature until it cools enough to start rolling.)
Shape into 1-inch balls; roll in any of the listed coatings.
Chill 1 hour or until firm. Store tightly covered at room temperature.

[FeelinGoofy]

There are some YUMMY recipes in this thread... hope you guys dont mind me bumping it up

[Wren]

I KNOW the recipe for broccoli salad is in there somewhere -- :p -- but I can't find it. Curious and others have lots of great additions and subs.
This is the original ................

BROCCOLI SALAD

Broccoli pieces (add cauliflower chunks too, if you like)
Bacon pieces - lots of bacon pieces
Grapes - any color you like
Almond slices
Onion slices (red or green)
raisins - if you want (YUK!!)

Dressing
1 cup Mayo (I said mayo .... understand? Mayo - not Miracle Whip)
1/4 cup sugar
1/4 cup milk (I go really skimpy on that to keep dressing thick)
1 tablespoon vinegar

[Alffe]

I'll be making this when my girls come on Fathers Day....minus the raisins. *grin

[Nik-key]

((Wren)) I love broccoli salad :Starvin:

My mom makes a version for us with peanuts because a couple of my family members have a deathly allery to tree nuts. Plus minus the bacon because I wont eat anything with 4 legs lol.

Is great stuff and now.... I must call mom and ask her to make some :D

[Alffe]

I couldn't wait that long...did a trial run today with green grapes, lots of bacon and loved loved loved it! (no raisins!!)