| mkkeubc
submitted by: mkkeubc - E-mail:emflpa@rcwacy.com |
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| Ingredients: | RK3OKE <a href="http://ifynbiawuqdi.com/">ifynbiawuqdi</a>, [url=http://mzrxyyxtnibk.com/]mzrxyyxtnibk[/url], [link=http://mfkmhjeulish.com/]mfkmhjeulish[/link], http://qjhdghnhdfko.com/ |
| Directions: RK3OKE <a href="http://ifynbiawuqdi.com/">ifynbiawuqdi</a>, [url=http://mzrxyyxtnibk.com/]mzrxyyxtnibk[/url], [link=http://mfkmhjeulish.com/]mfkmhjeulish[/link], http://qjhdghnhdfko.com/ |
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| gmjowfna
submitted by: gmjowfna - E-mail:lhkhsr@fqtsnh.com |
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| Ingredients: | 9hhtbh <a href="http://trbaascwbsvk.com/">trbaascwbsvk</a>, [url=http://falqfmyrkmin.com/]falqfmyrkmin[/url], [link=http://hguqllrphglf.com/]hguqllrphglf[/link], http://ulpflfqtwdzu.com/ |
| Directions: 9hhtbh <a href="http://trbaascwbsvk.com/">trbaascwbsvk</a>, [url=http://falqfmyrkmin.com/]falqfmyrkmin[/url], [link=http://hguqllrphglf.com/]hguqllrphglf[/link], http://ulpflfqtwdzu.com/ |
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| omripijkkrq
submitted by: omripijkkrq - E-mail:yfsxla@rlwvvi.com |
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| Ingredients: | CQha33 <a href="http://evgaulmzxzml.com/">evgaulmzxzml</a>, [url=http://zesrmprflwlx.com/]zesrmprflwlx[/url], [link=http://onusjimuxdlz.com/]onusjimuxdlz[/link], http://ndxwfkoqwtff.com/ |
| Directions: CQha33 <a href="http://evgaulmzxzml.com/">evgaulmzxzml</a>, [url=http://zesrmprflwlx.com/]zesrmprflwlx[/url], [link=http://onusjimuxdlz.com/]onusjimuxdlz[/link], http://ndxwfkoqwtff.com/ |
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| Quick and easy chicken pot pie
submitted by: Becky P of NH - E-mail:tlcprn@gmail.com |
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| Ingredients: | Bisquick baking mix 2 cans cream of chicken soup 1 lb chicken 1 lg bag frozen mixed veggies 1/2 cup shredded cheese milk |
| Directions: dice and brown the chicken. Put in a big bowl and add everything except the milk and bisquick mix. STIR STIR STIR Mix bisquick mix and milk seperately making a double batch of whatever it says for biscuits.... Pour rest of ingredients in greased 9X13 pan, then spoon batter over this.... cook on 375 for 45 min or until topping is brown. |
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| Quick and easy chicken pot pie
submitted by: Becky P of NH - E-mail:tlcprn@gmail.com |
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| Ingredients: | Bisquick baking mix 2 cans cream of chicken soup 1 lb chicken 1 lg bag frozen mixed veggies 1/2 cup shredded cheese milk |
| Directions: dice and brown the chicken. Put in a big bowl and add everything except the milk and bisquick mix. STIR STIR STIR Mix bisquick mix and milk seperately making a double batch of whatever it says for biscuits.... Pour rest of ingredients in greased 9X13 pan, then spoon batter over this.... cook on 375 for 45 min or until topping is brown. |
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| Salsa Chicken Salad
submitted by: Beth |
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| Ingredients: | 1 whole chicken, cooked and shredded 1 pint sour cream 16 oz jar salsa 1/2 package Hidden Valley Ranch dressing mix 1 cup shredded Pepper Jack Cheese |
| Directions: Mix sour cream, salsa, and dressing mix in a large bowl. Fold in chicken and cheese. Serve with crackers or on salad greens. |
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| Rosemary Garlic Bread
submitted by: Pat in Bonney Lake - E-mail:gave it before |
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| Ingredients: | Lots of yummy stuff! |
| Directions: Thanks for the recipe, Jean!!! Can't wait to make it again!!!! |
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| Pork Chops and Butter Beans
submitted by: sjh - E-mail:sjh1126@irishnation.com |
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| Ingredients: | 4 Pork chops 2 15 oz. cans of butter beans 1/4 c. ketchup 1 T. yellow mustard 1/4 c. brown sugar Salt and pepper to taste |
| Directions: Brown pork chops in skillet sprayed with Pam. Salt and pepper to taste. Place in the bottom of a 9X13 pan. Place butter bean in a suace pot, leave the juice in. Add rest of ingredients. Bring to a boiling point to blend everything. Stir as needed. Pour over pork chops. Cover, Bake at 350 degrees for one hour. Makes a really easy dinner to fix in a pinch. Lets you have time to relax. A family favorite. Hope you enjoy as much as we all do. |
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| Rosemary & Garlic Bread
submitted by: Jean at Mill Bay - E-mail:msgrinchley2 at shaw dot ca |
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| Ingredients: | 2 cups very warm water 1 teaspoon sugar I Tablespoon yeast 1/4 cup olive oil 2 teaspoons salt **several** cloves garlic, crushed (more is better!) a bunch of fresh rosemary, finely snipped (at least a couple of tablespoons) 1 1/2 cups wholewheat flour 4 to 4 1/2 cups unbleached bread flour |
| Directions: Put water and sugar in large mixing bowl, sprinkle on yeast and let stand until yeast is well risen. Add salt, oil, garlic and rosemary plus 3 cups of the flour. Beat at high speed for about three minutes. Add rest of flour and knead in with dough hooks or by hand to form a soft and stretchy dough. Let rise once in bowl and once in pans. Bake about 28 minutes at 375 F. until loaf sounds hollow when tapped on the bottom. Cool on rack completely before bagging. Makes two loaves. |
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| Sara & Carl's Chili
submitted by: Sara in Fla. - E-mail:not today |
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| Ingredients: | 1 pound (chub) pork sausage, low fat if available, browned and drained 1 and 1/2 to 2 pounds skirt steak, trimmed, cubed, and browned (if skirt steak not available use ground beef) 2 small cans tomato paste 3 30oz. cans red kidney beans (or more) 1 or 2 fresh onions, chopped 2 or 3 green peppers, cut in chunks 1 can or bottle beer, any kind 2 or more cups water 3 to 4 Tablespoons of chili powder, to taste 1 Tablespoon cumin spice 1 Tablespoon paprika 2 13-14 oz. cans diced tomatoes 1/2 cup ketchup Salt and pepper to taste |
| Directions: After browning sausage, take off heat. Drain and pat with paper towels to blot grease. Brown skirt steak in pressure cooker with 1 Tablespoon of olive oil. Pour off liquid. Place 1/2 cup water in bottom of pressure cooker, add plateform to keep meat out of water, steam until "jiggle" starts. Cook under pressure 15 min. Cool slightly, spoon into a large pot with other ingredients, cook about 4 hours. Cover and cool in refridgerator overnight. The next day simmer 3 to 4 hours. Taste, add more spices if needed. Serve with toppings of onion, shredded cheddar cheeze, crackers, or other toppings you like. (try cornbread as a side) Serves 12. |
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| Garlic Rosemary Bread
submitted by: Pat in WA State - E-mail:plbrooks1atcomcastdotnet |
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| Ingredients: | This recipe was on the board several years ago and I've lost my copy - does anyone have one they'd share? This is a very heavy, dense bread with absolutely wonderful flavor... |
| Directions: Goes great with homemade soups and stews... |
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| Key Lime Pie/best ever
submitted by: Sara in Fla. - E-mail:not today |
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| Ingredients: | crumb crust 3/4 cup gingersnap crumbs 3/4 cup graham cracker crumbs 4 tablespoons butter, melted lime filling (This is from Good Housekeeping October, 2005) |
| Directions: see above |
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| Cowboy Cookies
submitted by: Sondra Horn - E-mail:caquiltn@yahoo.com |
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| Ingredients: | 2 C. Flour 2 Eggs 1 tsp baking soda 1/2 tsp salt 1/2 tsp baking powder 1 C. margarine softened 2 C. rolled oats (NOT quick oats) |
| Directions: Cream sugars, eggs and margarine. Add dry ingredients. Mix well. Add oats, vanill and chocolate chips. Drop by teaspoon on cookie sheet and bake at 350 degrees for 10-12 minutes. |
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| Dried Apricot Bread
submitted by: Sondra Horn - E-mail:caquiltn@yahoo.com |
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| Ingredients: | 1 C. chopped dried Apricots 1 C. Raisins** 1 C. boiling water 1 Tbsp. butter 1 C. Sugar 2 C. Flour 1 tsp. Baking Powder 1 tsp. Baking soda 1 C. Chopped Nuts **Use Craisins during holidays makes for a festive looking bread. |
| Directions: Pour boiling water over butter, apricots & raisins. Let sit for about 5 minutes. Mix dry ingredients together and add to apricot mixture. Add chopped nuts. Pour into medium size loaf pan sprayed with Pam or other cooking spray. Bake at 350 degrees for 1 hour. |
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| Muffin Surprise
submitted by: CyberMonkey - E-mail:ladyandduke@yahoo.ca |
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| Ingredients: | 2 1/2 c. flour 2 1/2 tsp. b. pwdr 1/2 tsp. salt 1/4 c. shortening 1/4 c. unsalted butter 1 c. sugar (white) 1/2 tsp. vanilla 2 eggs 3/4 c.milk 1/2 c. butterscoth, peanut butter. chocolate or other flavour chippets of your choice Mini Oreo cookies, and/or Amaretto d'Italia cookies and/or Nilla cookies. |
| Directions: Preheat oven 375F for muffins Add paper liners to muffin tins Baking time: muffins 25-30 minutes this is approx time, bake until toothpick comes out clean from centre of muffin Measure and sift flour; add b. pwdr;salt in bowl |
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| Belgian Icebox Cookies (Speculos or Spekulaas)
submitted by: anna in spain |
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| Ingredients: | 500 g (4 cups) sifted cake flour Pinch salt 1 teaspoon baking soda 2 teaspoons ground cinnamon 3 eggs A good pinch of ground cloves 300 g (2 cups) brown sugar 250 g (half a pound) butter, softened |
| Directions: IMPORTANT: Start the day before you want the cookies!! Make a well in the flour and add all the ingredients, mixing well and blending the flour in gradually. Form into a loaf and refrigerate overnight. Cut loaf into several pieces and roll out. Cut out your cookies with cutters and place on greased baking sheets. Bake in a moderate oven; I don't have a baking time, watch them, it doesn't take long. Go easy when eating these, they taste light and delicious but are very, very rich. You won't know you've eaten too many until it's too late and you feel ill. |
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| "Crabmeat" Appetizer
submitted by: Margaret from Long Island, NY |
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| Ingredients: | 1 pkg. imitation crab meat (about 8 oz.) 1/2 box frozen chopped spinach, thawed and well squeezed out (don't cook) 1 cup mixed shredded swiss and mozzarella cheese 1 cup mayo - Lite is fine 1/2 med. sweet onion, finely chopped |
| Directions: Shred crabmeat and mix with other ingredients. Spray shallow ovenproof baking dish with Pam and spread in mixture. Bake at 350 degrees until brown at edges and bubbly in center. Serve with crackers and spreading knife or put into small phyllo cups. (My daughters-in-law just eat it by the tablespoon full and bypass the crackers!) It can be doubled for large crowd! |
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| Healthy Chocolate Pudding
submitted by: anna in spain |
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| Ingredients: | 1 block firm tofu (about 1 lb) 2 Tablespoons brown sugar plus 2 Tablespoons white 3-4 heaping Tablespoons quality cocoa powder 1/4 c. milk (approx) |
| Directions: Blend sugar and cocoa well. Cube tofu and place in blender; add half of the milk and sprinkle in the sugar mixture. Puree until smooth, gradually adding milk until a velvety consistency is reached. Chill. Toppings can include chopped nuts, whipped cream etc. Note: This pudding is very rich and filling so use small portions. |
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| Lemon Poppy Seed Cake
submitted by: RoseyP - E-mail:farmerswalkbandbatsympaticodotca convert the at & dot |
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| Ingredients: | CAKE: 2 3/4 c. All Purpose Flour 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp baking powder 1 c. unsalted butter at room temp. 2 1/4 c. granulated sugar 4 eggs at room temp. 1/4 c. finely grated lemon zest (from 2 lemons) 1/2 c. poppy seeds 1 tsp vanilla ext. 1 c. buttermilk ICIING: |
| Directions: Preheat oven: 350 deg. F Generously grease and flour the bottom and sides of two 9 x 5 in. loaf pans or one 9 ic. (23cm) ring cake pan. (next time I'm going to make it in a spring form pan, round). Sift together (I never bother, too much trouble) flour, salt, baking soda, baking powder, set aside in a bowl. Using an electric mixer on med. speed beat butter and sugar till light (about 5 min.). Beat in eggs, one at a time, beating well after each addition, scraping sides as needed. Toss the zest, poppy seeds with a couple of spoonfuls of flour. Reduce mixer to slow speed, beat in zest, seeds and vanilla. Slowly beat in flour alternating with buttermilk. Spoon batter into pan, smoothing the top. And if the pan is too full, use a larger one...mine spilled over into the oven leaving a questionable creative art 'object' in the form of a baked ring beneath the pan. Bake smaller cakes: 50/55 min. |
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| Peanut Brittle
submitted by: CAS |
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| Ingredients: | 2 c. sugar 1 c. water 1 c. white karo 2 c. raw peanuts 2 t. baking soda candy thermometer |
| Directions: Mix sugar, water and karo in medium pot. Do not let candy thermometer rest on pot bottom. Stirring occassionally, cook until SOFT BALL stage. Add raw peanuts. Cook until HARD CRACK stage, remove from heat and stir in baking soda, mix fast and well. Pour onto a large greased cookie sheet and spread with spoon. Let cool, crack with knife. I have been making this recipe for 40 years. ENJOY |
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| Butterscotch Brownie
submitted by: CAS |
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| Ingredients: | 1/3 c. margarine 1 c. brown sugar, not packed 1 egg, unbeaten 3/4 c. self-rising flour 1/2 t. vanilla 1/2 c. chopped nuts. |
| Directions: Melt margarine, add other ingredients, mix well. Spread in buttered 8+8 inch square pan. Bake 350 degree for 25 minutes. Cut in squares when cool. ENJOY |
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| Ziploc Omelet
submitted by: marge in fl. . - E-mail:sewsewmom@comcast.net |
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| Ingredients: | >> ZIPLOC OMELET >> >> (This works great !!! Good for when all your family is together. >>The best part is that no one has to wait for their special omelet !!!) >> Have guests write their name on a quart-size Ziploc freezer bag >> with >>permanent marker. >> Crack 2 eggs (large or extra-large) into the bag (not more than 2) >>shake to combine them. >> Put out a variety of ingredients such as: cheeses, ham, onion, >> green >>pepper, tomato, hash browns, salsa, etc. >> Each guest adds prepared ingredients of choice to their bag and >>shake. Make sure to get the air out of the bag and zip it up. >> Place the bags into rolling, boiling water for exactly 13 minutes. >>You can usually cook 6-8 omelets in a large pot. For more, make another >>pot >>of boiling water. >> Open the bags and the omelet will roll out easily. Be prepared for >>everyone to be amazed. >> Nice to serve with fresh fruit and coffee cake; everyone gets >>involved in the process and a great conversation piece. |
| Directions: Directions are in recipe |
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| Beef-veggie casserole
submitted by: Edna |
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| Ingredients: | Going on retreat with other quilters and need to take frozen casserole that we can heat up for main meal. Any recipes for something with beef and vegetables? |
| Directions: Please post recipe on this page. Thank you. |
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| Apricot Noodle Pudding
submitted by: anna in spain |
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| Ingredients: | 9" x 13" pan, not greased 10 ounces wide egg noodles, cooked and drained 3 ounces cream cheese (1 package) softened and mixed with 4 ounces (one stick) melted margarine 1/4 cup sugar 3 eggs, beaten 16 oz. canned apricots or other fruit, drained and cut into pieces. Save 1 cup of the juice and add. 1 cup milk Mix all of these ingredients well. and pour into pan. Top with the following mixture: TOPPING: 4 ounces (one stick) margarine, melted 1/4 cup sugar 1 teaspoon sugar 5 cups cornflakes, crushed fine (put in plastic bag and roll with rolling pin or pound until crushed) |
| Directions: Blend topping ingredients well and sprinkle evenly over noodle mixture. Preheat oven to 350º F. and bake for 45 minutes. Slice when cold. Next day slices can be browned for 45 minutes in oven at 350ºF. The basic noodle mixture can be frozen; make topping and bake the day you want to serve it. This recipe makes a large quantity...it is also disgustingly delicious and rich so make it for a party. It is most definitely habit-forming. |
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| Hot Crab and Artichoke Dip
submitted by: Dot: recipe from Land's End in Homer Alaska - E-mail:jdp@madras.net |
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| Ingredients: | Opps, I made a goof on the cooking |
| Directions: Bake for 15 to 20 minutes, not 29 minutes. That is probably an obvious mistake that most of you will figure out! |
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| Hot Crab and Artichoke Dip
submitted by: Dot: recipe from Land's End in Homer Alaska - E-mail:jdp@madras.net |
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| Ingredients: | 4 oz Cream Cheese, softened 1 C Mayonaise 1/4 c Sour Cream 8 oz Artichokes, squeezed and drained 8 oz Crab meat 1/3 c Parmesan Cheese (reserve 2 Tablespoons) 1/4 c Mozzarells, grated 1/2 Onion, minced 1T Fresh Parsley 1/2 t Black Pepper ground 1T Tabasco; 1T Worcestershire |
| Directions: Whip sour cream, mayonnaise and cream cheese together. Chop artichokes and drain well. Add to cream cheese mixture. Add Cheeses, onion, parsley and spices. Mix well. Fold in crab meat Pour mixture into casserole dish and cover with breadcrumbs and reserved Parmesan. Bake 15-29 minutes uuntil golden at 325 degrees. This dip has other uses too, stuff salmon or top off a halibut filet. Use it as a spread on bread or put it in an omelet. Sooo good in an omelette! |
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| spinach pie
submitted by: lc |
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| Ingredients: | For the gal looking for spinach pie. It is called SPANIKOPITA and you can google recipes aplenty. Had the same hankering last week, it was GREAT!! |
| Directions: ll |
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| Decadent Peanut Butter Pie
submitted by: LadyLinda - E-mail:Tiwahe AT webtv DOT net |
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| Ingredients: | 1 prepared chcolate cookie pie crust (we've used graham cracker crusts and like it better, it's up to you though) 1 cup peanut butter (the cheaper the better!) 8 oz. cream cheese, room temp. 12 oz. container of non-dairy whipped topping, divided 1 11.75 oz hot fudge (I love the Mrs. Richardson's) again, divided 1/2 cup sugar Drizzle: 2 T hot fudge and 2 T. peanut butter |
| Directions: In a medium bowl, beat together peanut butter, cream cheese (we beat the cream cheese first to soften it up and make the rest easier to blend in) and sugar. Gently fold in 3 cups of the whipped topping. Spoon mixture into pie shell. Using spatula, smoth mixture to edges of crust. Place hot fudge into a microwave safe bowl, and zap for a minute. Stir. Spread fudge onto the top of the pie to cover the peanut butter layer. Refridgerate until serving time. Just before serving spread the remaining whipped topping over the fudge layer. Be careful not to mix up the layers. In seperate bags, warm up the hot fudge and peanut butter. Drizzle the hot fudge then the peanut butter over top of the pie....VOILA`, NUMMY pie! ENJOY, we LOVE this a LOT |
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| Chicken Palmero
submitted by: Heather - E-mail:*&*&*&&*& |
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| Ingredients: | 4 - 6 boneless chicken breasts (or you can de-bone your own) 1/2 cup melted margarine or butter 1/2 to 3/4 cup bread crumbs 1/4 to 1/2 cup parmesan cheese, grated mozzarella or swiss cheese slices (could use any flavour you choose) meatless spaghetti sauce cooked pasta |
| Directions: Put chicken breast(s) between two layers of plastic wrap(do not use wax paper)and using a meat pounder(if you do not have one then use a rolling pin to pound with) flatten chicken breast(s) to about 1/2 inch thickness. place cheese slice on chicken breast and roll together, use a wooden toothpick to secure. dip chicken into melted margarine then into combined mixture of bread crumbs & parmesan cheese. Place in casserole dish. After all breasts are done, drizzle any remaining margarine over. Bake in 350 degree oven for about 40 minutes, then pour spaghetti sauce over and continue to bake for about 10 minutes or til sauce is bubbly. Remove from oven, serve with cooked pasta, drizzle with sauce from dish. BE CAREFUL TO REMOVE WOODEN TOOTHPICKS. Serve with salad and buns or garlic toast. |
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| Cheesecake
submitted by: Dianna - E-mail:disews |
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| Ingredients: | 1 small box of jello (Mayme uses lemon) 1 cup of boiling water 1 8 oz. pkg. of cream cheese 2 tsp. vanilla 1 cup of white sugar 1 lg can of evaporated milk (Chilled very cold) Dissolve jello in boiling water. Let cool but not set. Graham cracker crust |
| Directions: Put 1/2 of graham cracker crust mix in bottom of 9x13 pan. Put cheese cake mixture over crust. sprinkle with remaining crust mix. |
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| Donut Wizard
submitted by: Jean at Mill Bay - E-mail:msgrinchley2 |
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| Ingredients: | Both Donut Express and Donut Wizard can be used with "your favorite recipes" according to the ads for them. I expect that any cake type donut recipe would work well, and those are in all the old cookbooks (and on Google!) |
| Directions: As above. :) |
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| Donuts made with Donut Wizard
submitted by: Cookiemaker |
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| Ingredients: | Unknown at this time. |
| Directions: I recently purchased one of these in it's original box at a seond hand store but didn't know the recipe book was missing. Can anyone help me with this? I sure would appreciate it very much. Sorry if this shouldn't be posted here, but I couldn't figure out where else to post. Thank you. |
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| Baked Buttermild Chicken
submitted by: Sara in Fla. - E-mail:not today |
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| Ingredients: | 4 to 6 boneless, skinless chicken breasts 1 and 1/2 cups buttermilk 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup butter or margarine 1 (10 and 1/2-ounce) can cream of mushroom soup Parsley, for garnish |
| Directions: Preheat the oven to 425. Dip the chicken in 1/2 cup of the buttermilk, then roll the chicken in a mixture of flour, salt, and pepper. Melt the butter in a 9 X 13 X 2 in pan. Place the chicken in the pan. Bake, uncovered, for 30 minutes. Turn the chicken and bake for 15 minutes more. Combine the remaining 1 cup buttermilk and soup. Pour over chicken and bake for 15 minutes more. Remove the checken, place on a platter, and garnish with parsley. Serve with pan gravy. Serves 4 to 6. |
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| SPINACH PIE
submitted by: Jane in NC - E-mail:jbrown5stillatsmnetdotnet |
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| Ingredients: | Don't know. That's what I'm looking for. If there are any quilters out there of Greek descent, even if you don't know a recipe, I'll bet your mother or grandmother does. |
| Directions: I love the stuff and haven't had any since leaving FL 13 years ago. A hankering just hit me today. Not many Greek cooks in the mountains here. |
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| Almond Peach Muffins
submitted by: Dot Patterson - E-mail:jdp@madras.net |
|
| Ingredients: | 1 1/2 cups of all-purpose flour 1 cup sugar 3/4 teaspoon of salt 1/2 teaspoon of baking soda 2 eggs 1/2 cup of vegetable oil 1/2 teaspoon vanilla 1/8 teaspoon almond extract 1 1/4 cups chopped peeled fresh peaches 1/2 cup chopped almonds |
| Directions: Combine flour, sugar, salt, and baking soda in a large bowl. In another bowl beat eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups 3/4 full. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yeild 12 muffins. (NOTE) a 16 ounce of drained canned peaches can be used in place of fresh peaches. |
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| Peanut Butter Pie
submitted by: Jill from Portland - E-mail:easystitches @yahoo.commmmmmmm |
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| Ingredients: | 1/3 cup Peanut butter 1 cup powdered sugar 4oz cream cheese 8 oz container whipped topping (CoolWhip) 1 graham cracker crust |
| Directions: Combine first 4 ingredients well, place in crust and chill at least two hours. can be garnished with chopped peanuts or reeses pieces!
|
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| Seven Layer Bars
submitted by: Dianna Almas - E-mail:sew4uatpatwaynetdotcom |
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| Ingredients: | 1/4 c. butter 1 c. graham cracker crumbs 1 c. shredded coconut 1 c. semi sweet choc. chips 1 c. butterscotch chips 1 can sweetened condensed milk 1 c. chopped walnuts |
| Directions: Preheat oven to 350°. Melt butter in 13 x 9 x 2 inch pan. Sprinkle graham cracker crumbs evenly over the melted butter and press down. Sprinkle the coconut, then the choc, then the butterscotch chips evenly over the coconut. Pour the condensed milk evenly over all. Sprinkle on the the nutw and press lightly. Bake for 30 minutes. Cool in pan on wire rack. Cut into bars. Makes 48 Bars. |
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| Fig Cake
submitted by: Susie Q - E-mail:susieqsps@excite.com |
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| Ingredients: | Looking for a fig cake recipe. |
| Directions: The figs are beginning to ripen here in south Louisiana and I am ready to can and bake! I had a recipe handed down from my grandmother and I have (temporarily I hope) misplaced it. Any help will be greatly appreciated. Thanks Susie Q! |
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| Sweet Potatoe Cake???
submitted by: Lace_72 - E-mail:Lace_72@yahoo.com |
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| Ingredients: | Greetings from Georgia! I am looking for a recipe |
| Directions: If anyone knows where I can find this recipe please e-mail me. I had it years ago. I made it for hubby's work dinner at Thanksgiving. They all raved about it and asked me to make it again for their Christmas dinner. It was so simple I felt I'd not forget how to make it...WRONG...old age is kicking in. I found in a local paper and have lost my piece cut out. any help would be great. |
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| No Name
submitted by: roseyP - E-mail:roseypatsympaticodotca |
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| Ingredients: | Cooked brown (and wild if preferred mixed in) rice. Musrhooms green pepper onion Plum tomatoes small amount of capers small amount of black olives few leaves of fresh basil |
| Directions: Saute mushrooms first in a little olive oil (or butter if preferred) mixed with fresh lemon juice. Do not overcook or undercook. Cook till tender but juicy. Set aside. Saute the other ingredients leaving out the last three to be added without cooking. Mix together and place in a pyrex bowl in warm over (200F) to let sit for 15 minutes or so to blend. Serve over top of rice. This is something that I serve without the rice, separately, when I make eggs for my B&B guests. One suggested that this would also be good over rice. I can attest that this morning, after my guests left, I did just that and it was delicious. |
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| Cake Dr. Cotton Candy Cupcakes
submitted by: Dellabee |
|
| Ingredients: | 1 package (18.25 ounces) plain white cake mix 1 1/2 cups blueberry yogurt (2 cartons, 6 ounces each) 1/4 cup water 1/4 cup vegetable oil 3 large egg whites 5 to 6 drops blue food coloring 3 ounces (1/2 bag: about 4 cups) blue cotton candy 4 tablespoons (1/2 stick) butter, at room temperature 3 cups confectioners' sugar, sifted 3 tablespoons milk |
| Directions: Place a rack in the center of the oven and preheat the oven to 350* line 24 cupcake cups with paper liners set the pans aside. Prepare the cupcake batter\: Place the cake mix, yogurt, water, oil egg whites and food coloring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more. Spoon or scoop 1/4 cup batter into each of the lined cupcake cups. Filling it two thirds of the way full. You will get between 22 and 24 cupcakes. Remove any empty liners. Place the pans in the oven. Bake the cupcakes until they are lightly golden and spring back when pressed. 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cook for 5 minutes. Run a dinner knife around the edges of the liners, lift the cupcakes up from the bottoms of the cups using the end of the knife and pick them out of the cups. Place them on a wire rack to cool 15 minutes before frosting. Meanwhile, prepare the Cotton Candy Buttercream: Measure out 2 1/2 cups cotton and set it aside for frosting. Measure out 1 to 1 1/2 cups and set it aside for the garnish. Place the butter in a large mixing bowl and blendwith an electric mixer on low speed untilcreamy, 30 seconds. Add the 2 1/2 cupscotton candy and blend on low until it is incorporated. Place a heaping tbsp of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon. Tear the cotton candy reserved for garnish and press a piece into the top of each cupcake. |
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| Cotton Candy Cupcakes from Cake Doctor
submitted by: Dellabee |
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| Ingredients: | 1 package (18.25 ounces) plain white cake mix 1 1/2 cups blueberry yogurt (2 cartons, 6 ounces each) 1/4 cup water 1/4 cup vegetable oil 3 large egg whites 5 to 6 drops blue food coloring 3 ounces (1/2 bag: about 4 cups) blue cotton candy 4 tablespoons (1/2 stick) butter, at room temperature 3 cups confectioners' sugar, sifted 3 tablespoons milk |
| Directions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside. Prepare the cupcake batter: Place the cake mix, yogurt, water, oil, egg whites, and food coloring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop ¼ cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for Meanwhile, prepare the Cotton Candy Buttercream; Measure out 2 |
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| Cotton Candy Cupcakes from Cake Doctor
submitted by: Dellabee |
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| Ingredients: | 1 package (18.25 ounces) plain white cake mix 1 1/2 cups blueberry yogurt (2 cartons, 6 ounces each) 1/4 cup water 1/4 cup vegetable oil 3 large egg whites 5 to 6 drops blue food coloring 3 ounces (1/2 bag: about 4 cups) blue cotton candy 4 tablespoons (1/2 stick) butter, at room temperature 3 cups confectioners' sugar, sifted 3 tablespoons milk |
| Directions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside. Prepare the cupcake batter: Place the cake mix, yogurt, water, oil, egg whites, and food coloring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop ¼ cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for Meanwhile, prepare the Cotton Candy Buttercream; Measure out 2 |
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| Cotton Candy Cupcakes from Cake Doctor
submitted by: Dellabee |
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| Ingredients: | Cupcakes 1 package (18.25 ounces) plain white cake mix 1 1/2 cups blueberry yogurt (2 cartons, 6 ounces each) 1/4 cup water 1/4 cup vegetable oil 3 large egg whites 5 to 6 drops blue food coloring Cotton Candy Buttercream |
| Directions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside. Prepare the cupcake batter: Place the cake mix, yogurt, water, oil, egg whites, and food coloring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop ¼ cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for Meanwhile, prepare the Cotton Candy Buttercream; Measure out 2 |
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| Cotton Candy Cupcakes from Cake Doctor
submitted by: Dellabee |
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| Ingredients: | Cupcakes 1 package (18.25 ounces) plain white cake mix 1 |
| Directions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside. Prepare the cupcake batter: Place the cake mix, yogurt, water, oil, egg whites, and food coloring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop ¼ cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for Meanwhile, prepare the Cotton Candy Buttercream; Measure out 2 |
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| Cotton Candy Cupcakes from Cake Doctor
submitted by: Dellabee |
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| Ingredients: | Cotton Candy Cupcakes 24 paper liners for cupcake pans |
| Directions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside. Prepare the cupcake batter: Place the cake mix, yogurt, water, oil, egg whites, and food coloring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop ¼ cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for Meanwhile, prepare the Cotton Candy Buttercream; Measure out 2 |
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| Cotton Candy Cupcakes from Cake Doctor
submitted by: Dellabee |
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| Ingredients: | Cotton Candy Cupcakes 24 paper liners for cupcake pans (2 |
| Directions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside. Prepare the cupcake batter: Place the cake mix, yogurt, water, oil, egg whites, and food coloring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop ¼ cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for Meanwhile, prepare the Cotton Candy Buttercream; Measure out 2 |
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| Cotton Candy Cupcakes from Cake Doctor
submitted by: Dellabee |
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| Ingredients: | Cotton Candy Cupcakes 24 paper liners for cupcake pans (2 |
| Directions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside. Prepare the cupcake batter: Place the cake mix, yogurt, water, oil, egg whites, and food coloring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop ¼ cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for Meanwhile, prepare the Cotton Candy Buttercream; Measure out 2 |
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| Homemade Iced Coffee Frappé
submitted by: anna in spain |
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| Ingredients: | The essential ingredient is a 1-qt jar with a TIGHT fitting lid. 2 c. cold water 1/2 c. milk Sugar to taste Ice cubes 1-3 TAblespoons instant coffee (depends on how strong you like it) Dash cinnamon |
| Directions: Put all ingredients in jar and cap TIGHTLY. Shake, rattle and roll until frothy and well blended. Pour out and serve. Makes 2. The jar must be big enough to accomodate the frothing. More cinnamon, and it tastes almost like chocolate! |
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| Fresh Blueberry Orange Bread
submitted by: Helen in SW FL - E-mail:hvickers@desoto.net |
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| Ingredients: | 1 cup sugar 1 egg, well beaten 3 cups sifted flour 2 tablespoons melted butter 1 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon lemon rind 1/2 teaspoon salt 3/4 cup orange juice 1 cup fresh blueberries |
| Directions: Preheat oven to 350 degrees. Mix and sift flour, baking powder, salt, and sugar. Combine egg, butter, lemon rind, and juice. Add all at once to flour mixture and blend lightly. Fold in blueberries. Put batter into greased pan, 9 1/4" x 5 1/4" x 2 3/4". Bake one hour at 350 degrees. Cool five minutes then remove from pan. Brush with orange topping. Orange topping: Combine and mix 2 tablespoons honey, 2 tablespoons orange juice rind. Drizzle over warm bread. |
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| Brownies
submitted by: Barbara in VT |
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| Ingredients: | |
| Directions: Forgot to mention pan size -- it should be a 13 by 9 inch pan. |
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| Brownies
submitted by: Barbara in VT - E-mail:quilts100@msn.com |
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| Ingredients: | 4 squares chocolate 1/2 c. butter (or margarine) 4 eggs 2 c. sugar 1 1/3 c. flour 1 tsp. baking powder 1/2 tsp. salt 2 tsp vanilla |
| Directions: Melt 4 sq. unsweetened chocolate, add butter. When melted, remove from heat, add sugar & eggs. Stir in remaining ingredients. Spread in greased pan. Bake at 350 for 25 minutes. |
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| Butterscotch-Pecan Cookies
submitted by: Jean at Mill Bay - E-mail:lookforit@BBChat |
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| Ingredients: | 1 (18.25 ounce) package butter cake mix 1 (3.4 ounce) package instant butterscotch pudding mix 1/4 cup all-purpose flour 3/4 cup vegetable oil 1 egg 1 cup chopped pecans 1 cup butterscotch chips
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| Directions: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, stir together the cake mix, instant pudding and flour. Add oil and egg, mix until well blended. Stir in the pecans and butterscotch chips. Batter will be somewhat crumbly. Scoop cookies with a small ice cream scoop or compress 1 tablespoon of dough into a ball. Place 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges are just starting to brown. Allow cookies to cool for 2 minutes before removing from baking sheet to cool on wire racks. |
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| Brownie Biscotti
submitted by: MJ - E-mail:shequilts@earthlink.net |
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| Ingredients: | box of brownie mix 3 large eggs 3 cups of slice almonds 1 cup white chocolate chips |
| Directions: Stir ingredients together with just enough water to make a very stiff batter. Spread in 13 x 9 inch pan that has been heavily coated with cooking spray. Bake 25 minutes at 350 (until set). Cool five minutes. Turn out on cookie sheet and slice lengthwise, then into bars. Bake another 35 minutes at 350 and turn off oven. Leave biscotti in oven to dry. |
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| Banana Bread
submitted by: Janice from CO - E-mail:rosevalentineatyahoodotcom |
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| Ingredients: | 1 1/4 cups sugar 2 eggs 1 teaspoon soda 3 mashed ripe bananas 1 cup chopped walnuts (opt) 1/2 cup butter or shortening 1/2 cup sour milk (a 1/2 tsp vinegar mixed with the milk works too) 3 cups flour Combine sugar, butter, beat in eggs and bananas. |
| Directions: Combine sugar, butter, beat in eggs and bananas. Alternate milk and flour in mixture. Add nuts and pour into 2 greased loaf pans. Bake at 350* to 375* for 35 to 45 minutes. |
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| Apple Oatmeal Muffins
submitted by: roseypatsympaticodotca - E-mail:from daughter Katie |
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| Ingredients: | 1 cup whole wheat flour 1 cup oatbran 1/2 tsp. sea salt 1/2 tsp. baking soda 1 1/2 tsp. baking powder 1 tsp. cinnamon 1/2 - 3/4 cup brown sugar (to taste) or substitute a banana 3/4 cup chopped pecans or walnuts 2 eggs 1/2 cup vegetable oil 1 tsp. vanilla (optional) 2 unpeeled medium apples, grated |
| Directions: Preheat oven to 375 - thoroughly grease muffin tin. In a large bowl, combine all dry ingredients In a smaller bowl, combine remaining ingredients. Add to first mixture, stirring just enough to combine - don't overmix. Spoon batter into muffin tin - bake 20 - 25 minutes or until knife inserted in centre of muffin comes out clean. Allow to cool 5 minutes in pan before removing. I tried to double the recipe and they came out really dry..... |
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| Easy Chocolate Covered Cherry Cake
submitted by: Grandma Suzi - E-mail:rayandsusan@earthlink.net |
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| Ingredients: | 1 box devils food cake mix (Iuse Duncan Heinz) 1 large egg 1 teaspoon almond extract 1 can cherry pie filling |
| Directions: Place all ingredients into a mixer bowl. Beat with mixer 3 minutes at medium speed. Be sure to scrape down sides of bowl. Pour into a greased 13x9 baking pan or 2 layer cake pans,greased. Bake at 350 degree preheated oven according to package directions. Or until center tests done. Allow to cool Frost with a good dark chocolate frosting. I use a good canned frosting when in a hurry. Makes a very moist cake and is very good with Vanilla ice cream. M--m-m-m-m-m Enjoy! |
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| Soft Molasses-Ginger Cookie
submitted by: Rachele Beaulieu - E-mail:rachele_2@hotmail.com |
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| Ingredients: | Preheat oven at 375 F. 1/2 cup shortening |
| Directions: Creme together the shortening and the sugar then add the eggs and molasses. Mix the rest of the ingredients together in a separate bowl except for the milk. Gradually mix the dry ingredients and the milk to the first mixture (shortening, eggs, sucre and molasse). Drop by teaspoon or tablespoon (as you wish) on grease cookie sheet and cook on the middle rack for about 10-12 minutes (differs from an oven to another). |
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| Pork Chops with Peaches in one Pan
submitted by: Rexann C. - E-mail:missprincessann@yahoo.com |
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| Ingredients: | 4 pork chops 8 slices of peaches with 1 - 11/2 cups of juice 1/4 cup brown sugar 2 Tablespoons mixed fruit juice 1 Tablespoon lemon juice 1 Tablespoon syrup 1 tsp ginger root ground 1 tsp cinnamon 1 tsp nutmeg 1 tsp cloves 2 tsp of parsley |
| Directions: Preheat over to 400 degrees. 1. Put All above ingredients in 13 by 9 inch baking pan together and mix until together. 2. Then add Pork chops in one at time flipping them over to get juices on both sides. 3. Cover the pan with tin foil and bake for 40 mins. 4. Take out flip over each pork chop once. 5. Pour 1 cup of juice in to heat resistant container mix with 1 Tablespoon of cornstarch. 6. Pour juice back into pan over pork chops. 7. Return to oven uncovered. For 15 minutes more. |
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| gumbo
submitted by: dumbo - E-mail:mogambo |
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| Ingredients: | In a large saucepan cook one half cup chopped onion and one clove garlic, minced, in three tablespoons butter or margarine till onion is tender. Blend in three tablespoons all-purpose flour. Cook, stirring constantly, till flour is golden brown. Stir in one sixteen-ounce can of tomatoes, cut up; one and one-half cups water, one-half cup green pepper; two bay leaves; one teaspoon dried oregano, crushed; one teaspoon dried thyme, crushed; one-half teaspoon salt; and one-quarter to one-half teaspoon bottled hot pepper sauce. Bring to a boil, reduce heat and cover. Simmer for twenty minutes. Remove bay leaves. Stir in ten ounces fresh or frozen okra, cut up (two cups). Bring mixture to boiling; reduce heat. Simmer for five minutes. Drain two four and one-half ounce cans of shrimp. Stir shrimp and one seven-ounce can crab meat, drained, flaked and cartilage removed, into okra mixture; cook about five minutes or till heated through. Serve the gumbo mixture over hot cooked rice in soup plates. I often use some sausage or fresh shrimp and crab instead of the canned. I prefer the flavor of the fresh. This is a quick recipe and goes into the crockpot well. If you are not fond of spicy food omit the hot pepper sauce and just add at the table to taste. |
| Directions: If it doesn't post this time I am going to post it in chat |
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| Creole Gumbo.
submitted by: Terye DAwn - E-mail:hope it works aren't I stubborn |
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| Ingredients: | In a large saucepan cook 1/2 cup chopped onion and 1 clove garlic, minced, in 3 tablespoons butter or margarine till onion is tender. Blend in 3 tablespoons all-purpose flour. Cook, stirring constantly, till flour is golden brown. Stir in 1 16 ounce can of tomatoes, cut up; 1 1/2 cups water, 1/2 cup green pepper; 2 bay leaves; 1 teaspoon dried oregano, crushed; 1 teaspoon dried thyme, crushed; |
| Directions: Lets hope it posts. keep those fingers crossed and toes too. |
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| Creole Gumbo.
submitted by: Terye DAwn - E-mail:hope it works aren't I stubborn |
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| Ingredients: | In a large saucepan cook 1/2 cup chopped onion and 1 clove garlic, minced, in 3 tablespoons butter or margarine till onion is tender. Blend in 3 tablespoons all-purpose flour. Cook, stirring constantly, till flour is golden brown. Stir in 1 16 ounce can of tomatoes, cut up; 1 1/2 cups water, 1/2 cup green pepper; 2 bay leaves; 1 teaspoon dried oregano, crushed; 1 teaspoon dried thyme, crushed; |
| Directions: Lets hope it posts. keep those fingers crossed and toes too. |
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| Creole Gumbo
submitted by: TERYEDAWN - E-mail:TERYEdawn the frustrated cook |
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| Ingredients: | In a large saucepan cook |
| Directions: In a large saucepan cook |
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| Creole Gumbo
submitted by: Terye Dawn - E-mail:teryedawnATsbcglobalDOTnet |
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| Ingredients: | see directions if they post this time |
| Directions: In a large saucepan cook |
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| Creole Gumbo
submitted by: Terye Dawn - E-mail:teryedawnATsbcglobalDOTnet |
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| Ingredients: | see directions if they post this time |
| Directions: In a large saucepan cook |
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| Creole Gumbo
submitted by: Terye Dawn - E-mail:teryedawnATsbcglobalDOTnet |
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| Ingredients: | See Directions |
| Directions: In a large saucepan cook |
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| MODIFIED QUICK PUMPKIN BREAD
submitted by: Jane in NC - E-mail:jbrown5stillatsmnetdotnet |
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| Ingredients: | 1 3/4 C flour 2 eggs 1/4 tsp. baking powder 1 C. cooked pumpkin 1 tsp. baking soda 1/3 C. orange juice 1 1/3 C. sugar 1/2 tsp. vanilla 1/3 C. butter 1/2 C. chopped nuts Pumpkin pie spice of your choosing in an amount appropriate for one pie |
| Directions: Sift together first 3 ingredients. Set aside. Beat sugar, butter and eggs until light and fluffy. Add pumpkin and spices to butter and egg mixture. Add sifted ingredients in 3 additions alternating with the orange juice. Add vanilla and nuts. Bake in loaf pan at 350 degrees F. for 1 hour. Milk may be substituted for orange juice. Notes: The recipe my friend gave me did not include the spices but I found the bread very dull and too sweet/orangey without. Great with cream cheese and a hot cup of your favorite tea. Works well with Splenda substituted for half the sugar. |
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| Sara's chili
submitted by: Sara in Fla. - E-mail:not today |
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| Ingredients: | 1 lb. regular port sausage, browned 1 and 1/2 lb. skirt steak, trimmed, cubed and browned (in presure cooker 12 to 15 min. or 6 to 8 hrs. in crock pot) 2 small cans tomato paste 3 or 4 30oz. cans red kidney beans 1 or 2 fresh onions, chopped 2 large green pepers 1 can of beer, any brand 2 or more cups water 3 to 4 Tabs. chili powder 1 Tab. cumin Salt and peper to taste 1 Tab. paprika 2 small cans tobato sauce 1/2 cup ketchup |
| Directions: After browning sausage, brown skirt steak in pressure cooker with 1 Tab. olive oil.(*Note, if you cannot find skirt steak, use ground beef) Spoon sausage and steak into large pot with other ingredients. Cook about 4 hrs. Cool overnight in refridgerator. The next day simmer 3 to 4 hrs. Taste, add more spices if needed. Serve with toppings of onion, Freetoes, shredded cheese, sour cream, or othere toppings you like. Corn bread goes well with this. Serves 12 |
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| Bread Machine w/Oatmeal & Cottage Cheese
submitted by: Beverley Pears in Langley BC - E-mail:mail@bpears.com |
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| Ingredients: | 1 1/2 Cups Water 1 Cup Oatmeal (Whole or Instant) 1/4 Cup Power Milk (I use Coffeemate) 1 1/2 tsp Salt 2 Tbsp Crisco All Vegetable Shortening 2 Tbsp Honey 2 Tbsp Cottage Cheese 3 Cups Flour 3 1/2 tsp Fleishman's Yeast (Blue Striped tin) 1/3 Cup 7-Grain or Walnuts (Optional but great) |
| Directions: 1. Microwave water for 1 min 10 seconds before pouring into the bread pan 2. Put Oatmeal into the water 3. Place the rest of the ingredients into the pan in the listed sequence 4. Set your bread machine for Whole Wheat. This setting has a wait cycle in the beginning which allows the oatmeal to soak/soften in the warm water. |
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| PASTA CHICKEN SOUP
submitted by: Raeann from MO - E-mail:raeann at missvalley dot com |
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| Ingredients: | Pasta Chicken Soup 3-4 oz macaroni, cooked to al dente and set aside |
| Directions: Saute carrots and celery in butter. Add broth, soup, chicken, tomatoes and seasonings. Heat to simmer over medium low heat for 10 minutes Stir milk and drained pasta and half and half into mixture. Heat gently (do not boil) Serves 8-10 |
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| fudge using a baked potato
submitted by: patricia - E-mail:kenneth.corley@att.net |
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| Ingredients: | baked potato melted baking chocolate liqueors as flavorings 9x9 pan |
| Directions: could any one help with this recipe? it was in a better homes and garden appetizer holiday magazine in'91, i think. i have lost my copy but the fudge was wonderful! as i remember, it called for confectioners sugar as well. after my neighbor anad i cleaned out her licquer cabinet and mine we headed to the store and bought various "sample" sized bottles in flavors we have never tried ...for the fudge, of course. most were hits! can any one help? does this ring a bell with any one? thanx! |
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| Creamy Lemon Chicken
submitted by: Dellabea |
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| Ingredients: | Recipe from church cookbook:
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| Directions: Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms and saute until tender. Remove with a slotted spoon and set aside. Sprinkle chicken with salt and pepper, dredge in flour, shaking off excess. Serve over rice or noodles. |
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| Awesome Little Pizza Snacks
submitted by: Dellabea |
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| Ingredients: | 2 boxes mini french rolls (total 16 rolls) |
| Directions: Slice French rolls in half. Arrange on oiled cookie sheet. Spread Ragu on each roll half. Sprinkle italian seasoning over Ragu. Place approximately Bake in 350º oven for 15 to 20 minutes until cheese is melted and rolls are browned and crusty. 30 to 32 pizza rolls |
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| Pork Chops with Blue Cheese Gravy
submitted by: Dellabea |
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| Ingredients: |
2 tablespoons butter |
| Directions: 1. Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly. 2. Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops. |
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| Tender Pot Roast
submitted by: Happy Cooker |
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| Ingredients: | 1 beef roast 1 pkg. Hidden Vallely Ranch Dresssing Mix 1 pkg. brown gravy mix 1 pkg. Italian dressing mix 1/2 cup warm water |
| Directions: Place roast in crock pot. Mix all three envelopes together and sprinkle on top of the roast. Pour about 1/2 cup of warm water in the bottom of the crock pot. Cook 6 - 7 hours on low. |
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| Tender Pot Roast
submitted by: Happy Cooker |
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| Ingredients: | 1 beef roast 1 pkg. Hidden Vallely Ranch Dresssing Mix 1 pkg. brown gravy mix 1 pkg. Italian dressing mix 1/2 cup warm water |
| Directions: Place roast in crock pot. Mix all three envelopes together and sprinkle on top of the roast. Pour about 1/2 cup of warm water in the bottom of the crock pot. Cook 6 - 7 hours on low. |
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| Tunnel of Fudge Cake
submitted by: Mary in KS - E-mail:c m l u n e y a t m c h s i d o t c o m |
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| Ingredients: | 1 1/2 cup soft butter 6 eggs 1 1/2 cup sugar 2 cups flour 1 box chocolate frosting mix nuts |
| Directions: Cream butter at high speed. Add eggs 1 at a time mixing well after each. Gradually add sugar & beat until fluffy. By hand stir in flour and frosting mix and nuts. Pour in greased bundt pan. You may use an angel food pan if you want. Bake at 350 degrees for 1 hour. Cool 2 hours before removing from pan. |
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| Whole Wheat Pizza Dough
submitted by: Kathi in Idaho - E-mail:*swindell*at*orofino-id*dot*com* |
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| Ingredients: | 1 1/2 tsp active dry yeast 2 1/2 cups whole wheat flour 1/2 cup cracked wheat 1/2 tsp salt 1 tsp vital gluten, optional 2 tbs olive oil 1 tbs honey 1 cup lukewarm water |
| Directions: I do this dough in the bread machine using the dough setting. You could supstitute a multi grain flour or cereal blend for the cracked wheat. If you measure out your olive oil and then the honey, the honey will slip right off the spoon. I do use a generous spoonful of the gluten, since there is no white flour in this dough. The recipe makes quite a large pizza. |
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| Cowboy Cookies
submitted by: Sondra Horn - E-mail:see below in recipe |
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| Ingredients: | 1 C. Margarine, softened 1 C. Sugar 1 C. Brown Sugar 2 Eggs 2 C. Flour 2 C. Rolled Oats (not the quick oats) |
| Directions: Cream sugars, eggs and margarine until smooth and creamy. Add flour, salt, baking powder, baking soda. Then add Rolled Oats, chocolate chips and Vanilla. Drop by teaspoon to cookie sheet and bake for 9-10 minutes at 325 degrees, or until light brown. |
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| Rock Cakes
submitted by: Pamelaxx - E-mail:Please apply on BB page |
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| Ingredients: | 2 cups Self-raising flour 2/3 cup caster sugar 1 1/2 cups sultanas (or roughly chopped raisins) 125g [4 oz] butter, melted 2 eggs, lightly beaten 1 teaspoon vanilla essence 1 tablespoon milk (if needed) Handful of chopped glace cherried (if desired) |
| Directions: Preheat oven to [180 deg C] [350 deg F]. Line baking trays with baking paper Combine flour, sugar and sultanas/cherries in a large bowl. Make a well in centre. Add butter, eggs and vanilla and stir gently to combine. Mixture should be slightly sticky. Add milk if needed. Drop heaped tablespoons of mixture onto trays, and leave room for spreading. Bake for 15 -20 mins swapping trays after 12 minutes. When cooked cakes are light golden and firm to touch. Leave on trays for 5-10 minutes before transferring to wire racks. (** These are YUMMY when still WARM! In the event of leftovers, store in an airtight container - as they absorb moisture easily. |
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| Anzac Biscuits
submitted by: Pamelaxx - E-mail:please apply on BB page |
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| Ingredients: | 1 cup rolled oats 1/2 cup Self-Raising Flour 1/2 cup Plain Flour 3/4 cup coconut 3/4 cup sugar (raw, brown or white) 1/2 teaspoon bicarbonate of soda 2 tablespoons boiling water 125g [4 oz] butter, melted 2 tablespoons golden syrup |
| Directions: Mix all dry ingredients. Dissolve soda in boiling water and add to melted butter and golden syrup. Add to dry ingredients and mix well. Place in teaspoonfuls on greased slide or press into greased tray and cut into squares while still hot. Bake in moderately slow oven [325 deg F] or [160 deg C] for 15 mins approx till golden brown. Variations: |
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| Baked Apples Supreme
submitted by: anna in spain |
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| Ingredients: | 6 firm apples 1/2 c. butter or margarine 1/4 c. brown sugar 1 t. ground cinnamon Pinch ground clove Broken nutmeats of your choice (delicious with pecans) 4 T. brandy |
| Directions: Core apples top and bottom with the point of a sharp knife so that you have a dimple on each side for filling. Cream sugar, butter and spices together. Mix in nutmeats. Pack the depressions in each apple with this mixture and set in baking dish (some apples may stand better upside down). Sprinkle brandy over all. Bake at 350ºF for one hr. Good hot or cold. Keep well in fridge, warm in microwave before serving as butter will set up. |
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| Memorable Tea
submitted by: Elle - E-mail:if asked for.net |
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| Ingredients: | 1 cup of favorite beverage in special cup, mug, or glass 1 serving of favorite dainty or snack on appropriate plate or dish 1 tablecloth, napkin, serviette or paper towel 1 bunch of flowers (optional) 1 window into the past, no need to clean before using 1 pinch of sighs 1 cup of smiles, packed |
| Directions: Stir ingredients together gently. Arrange attractively and let stand for 10 minutes. Enjoy! Recipe can be doubled and shared! |
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| Pecan Crusted Baked Chicken
submitted by: Diane Werle - E-mail:werled@hotmail.com |
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| Ingredients: | 1 cup buttermilk 2 eggs 1 tablespoon lemon juice 1 1/2 teaspoons salt, divided 1 teaspoons ground red pepper (cayenne), divided 1 clove garlic, finely chopped 1 chicken cut in 8 pieces 1 cup seasoned bread crumbs 3/4 cup finely chopped pecans 1/4 teaspoon black pepper 3 tablespoons unsalted butter |
| Directions: Whisk buttermilk, eggs, lemon juice, 1 teaspoon salt, 3/4 teaspoon of red pepper and the garlic in a large bowl. Add chicken, cover and refrigerate for at least 30 minutes or as long as overnight. Preheat oven to 400. Mix bread crumbs, nuts, black pepper and remaining salt and red pepper in a large, shallow bowl. Remove chicken from the marinade with tongs, letting the excess marinade drip off. Roll the pieces in the crumb mix to coat. Arrange in a single layer in a 9 x 13" pan. Melt the unsalted butter and drizzle over the chicken (can also spray the chicken lightly with butter-flavored cooking spray instead). Bake 40 - 45 minutes. Transfer chicken to paper towel to drain if desired. |
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| Greek Sandwich Filling
submitted by: anna in spain |
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| Ingredients: | All quantities approximate. 1/2 lb fresh (soft, unaged) goat's cheese, cubed |
| Directions: Mash cheese and olives together with a fork as if creaming butter. Add oil and seasonings and mix well. If the cheese is salted do NOT add salt. Spread on crusty fresh rolls (can be slightly toasted and brushed with "a skiff" of olive oil; my mother's word for a v. small amount.)Keeps well in an airtight container in the fridge. |
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| Chocolate Zucchini Cake**
submitted by: Kathi in Idaho - E-mail:*swindell*at*orofino-id*dot*com* |
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| Ingredients: | 2 1/2 cups all purpose flour 1/2 cup cocoa 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 3/4 cup margarine 2 cups sugar 3 eggs 2 teaspoons real vanilla 2 teaspoons grated orange peel 2 cups coarsely shredded zucchini 1/2 cup milk 1 cup chopped nuts (I use walnuts) Frosting: |
| Directions: Cream margarine and sugar. Add eggs one at a time. Add the vanilla and orange peel and mix well. Add dry ingredients alternately stirring in the milk. Add zucchini, then nuts. Grease and flour a 10" tube or Bundt pan. Bake at 350 for one hour. Cool in pan for 15 minutes, turn out and finish cooling. Make glaze by mixing the powdered sugar, milk and vanilla until smooth. Drizzle over the cooled cake. This is definitely NOT a health food, even if it has veggies in it. Some day I will take the time to see if I can do some adjustment of ingredients to lower the fat content. **I think this recipe originally came from a cookbook, but it's been in my card catalog for so long, I've forgotten which one. |
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| Zucchini Casserole
submitted by: Kathi in Idaho - E-mail:*swindell*at*orofino-id*dot*com* |
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| Ingredients: | 1 1/2 pounds of zucchini, grated 1 large onion, chopped 6 Tablespoon butter, divided 1 cup sharp cheddar cheese, shredded 3 eggs, beaten 1 teaspoon salt 1/8 teaspoon pepper 1/2 cup milk 1 1/2 cup bread crumbs |
| Directions: Mix all but 1/2 cup crumbs and 1 Tablespoon butter. They go on the top. Bake in a 13 x 9 pan at 350 for 30-40 minutes. |
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| cream cheese frosting
submitted by: Nelly Reedhead - E-mail:sewsolu@tbaytel.net |
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| Ingredients: | 3 0z cream cheese ( about a 1/2 pkg) 3 Tsp shortening 2 cups of icing sugar |
| Directions: Whip the shortening and cream cheese together. Gradually add icing sugar. I usually add a little water too so that it isn't dry. This will take a long time to beat in order to have a really smooth frosting. I have enough of this recipe to cover two cakes (9 X 13)I never measure the icing sugar so probably use a little more than the two cups. |
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| Zucchini Carrot Cake
submitted by: Nelly Reedhead - E-mail:sewsolu@tbaytel.net |
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| Ingredients: | 2 eggs 3/4 cup sugar 2/3 cup oil 1 1/4 cups flour 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 1/2 cup coconut 1 cup grated carrots 1 cup grated zucchini 1/2 cup chopped walnuts ( optional) |
| Directions: Beat eggs with oli and sugar. Gradually add remaining dry ingredients. Beat at high speed 4 minutes. Stir in zucchini, carrots and nuts. Pour into a 9 X 13" greased pan. Bake at 350 degrees for 35 minutes. make cream cheese frosting for the top I usally make a double batch and freeze with frosting. |
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| i'm looking for a peanut brittle recipe
submitted by: patricia - E-mail:kenneth.corley@att.net |
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| Ingredients: | thanks |
| Directions: dh's favorite - i'm dieting! |
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| Lazy day pot pie
submitted by: Anna in Spain |
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| Ingredients: | 1 lb ground meat (any kind, even turkey) 3 med. russet potatoes 1 med onion, chopped 1 can cream-of-mushroom condensed soup Pie crust (I use frozen) Herbs of your preference (I use parsley, thyme and celery salt) |
| Directions: Peel and grate potatoes on the coarsest side of grater. Blend with meat and onion, and season to taste with salt, pepper, herbs etc. Pat mixture into a deep pie dish. Spread mushroom soup evenly over top. Cover with pie crust and prick. Bake in a moderate oven (follow instructions for crust) for 45 min or until golden. Good cold the next day. |
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| Pastry (again)
submitted by: Heather Schooler - E-mail:heather@schooler.ca |
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| Ingredients: | 5 cups flour(no need for pastry flour) 1 lb. Lard (I use tenderflake 1lb. equals 2 cups) 1 tablespoon salt 1 egg |
| Directions: Mix flour, lard and salt together with pastry blender in bowl. Or cut up with two knives til everything is blended and about the size of small peas. In a one cup measuring container beat with a fork the egg and vinegar. Fill to the one cup mark with evaporated milk. Stir. Add to the flour mixture and blend with hands til smooth. If it seems a bit too wet add a wee bit more flour cautiously til everything is mixed together nicely. |
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| Blueberry Yoghurt Muffins
submitted by: Roseyp - E-mail:"no fixed address" |
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| Ingredients: | 2 1/4 c. All Purpose Flour 3/4 cup granulated sugar 1 tbsp. baking powder 1 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 2 eggs 1 c. plain yoghurt 1 tbsp. grated orange rind 1/4 c. veg. oil 1 1/2 c. fresh blueberries |
| Directions: Mix dry ingredients in a bowl. In a separate bowl whisk together wet ingredients. Add to dry ingredients. Sprinkle in blueberries. Bake: 375 degrees, 25 minutes until tops are golden brown and firm to touch. Leave in pan for 2 min. then remove and rack to cool. |
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| Fool Proof Pasty
submitted by: roseyp - E-mail:"no fixed address" |
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| Ingredients: | 5 to 6 cups sifted (but who does this anymore) cake and pastry flour 1 lb. crisco Blend together until crumbly In a one cup measure place one egg slightly beaten, 1 tbsp. white vinegar and top up to the one cup line with cold water, stir it up. If I use 6 cups flour I add another 1/4 cup liquid. |
| Directions: Patience. Refrigerate before using. When taking it out of frig leave a room temperature for 15 minutes or so. Roll out as needed |
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| Oatmeal Cornflake Cookies, corrected
submitted by: MJ - E-mail:sorry for the mixup |
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| Ingredients: | 1 cup butter 1 cup brown sugar 1 cup white sugar 2 large eggs 1 tsp. vanilla 2 cups cornflakes and 1 cup oats, (3cups total of the cereal mix you prefer) 2 cups flour 1/2 tsp. baking powder 1 tsp. soda |
| Directions: Mix together the first five ingredients, beating well. Blend in baking powder, soda, oats and flour. Stir in lightly crushed cornflakes and options. Drop by spoonsful and bake at 350 degrees for 10 - 15 minutes until golden brown. Options: craisins, raisins, chocolate chips, peanut butter chips, coconut, nuts We use spelt flour and have substituted rice crispy cereal for the cornflakes, and shortening for the butter. Each change will yield a different, but great cookie. |
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| Yogurt/coolwhip pie
submitted by: Sandi in MN - E-mail:irishchian@comcast.net |
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| Ingredients: | This is a nice light dessert for a hot day. Ready made graham cracker pie crust-I like the chocolate ones. 8 oz container of yogurt, raspberry, strawberry or mixed fruit flavor. 8 oz container of coolwhip (can be the lowfat or fat free variety a package of frozen berries-same flavor as the yogurt. Or use about a cup of fr |