Something Delicious

[morningstar55]

.........adult smores anyone??..........

Happy memorial day :)

http://www.justapinch.com/recipes/dessert/chocolate/sa-more-s-mores-please.html?utm_source=spop&utm_medium=email&utm_campaign=Whats+Cookin+2013+-+May+27+%281%29&utm_content

[VeganDebbie]

FIRST time I've stumbled across this thread. :blink:
Won't be my last!!!

[~baby~doll~]

Lithuanian Kugela

1 pound bacon, diced
1 large onion, grated
5 pounds Russet potatoes, finely grated, and soaked in water
1/2 cup flour
1 (12 ounce) can evaporated milk
6 eggs
salt and pepper to taste

Preheat oven to 375 degrees.
Lightly grease a 9x13 inch baking dish.
squeeze excess water from potatoes
fry bacon until crisp save half the drippings. same pan; stir onions, and cook until clear.
large bowl, stir drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
Pour into baking dish, and bake bake at 375 for about an hour or nicely browned.
Cut into squares, and serve with sour cream, if desired.

[~baby~doll~]

Russian Soylenka

1 lb stewing beef, sliced thin
2 small sausages
1/2 lb ham, sliced thin
2 carrots, cubed small
1 onion, sliced small
1 parsley root, cubed small
1 good size dill pickle
1 tablespoon tomato paste
1 (14 1/2 ounce) can stewed tomatoes
1/2-1 cup water
5 mushrooms, sliced (or to taste)
1 tablespoon flour
11 pitted black olives, chopped
1 tablespoon capers
salt & pepper
1 tablespoon sour cream

heat pan with oil or butter.
Cut onion in thin and stir until clear, not browned.
Cut dill pickle in strips, add to onions.
Add tomato paste and stir 2-3 minutes.
Add meat chopped into fine pieces
Put in a Crock pot.
Add stewed tomatoes and water to just the top of the mixture
Cook on high for 4 hours.
About 1 hour before serving add olives, mushrooms and capers.
Use flour to thicken.
Serve with a dollop of sour cream.

[PaPa]

Delicious was tonight's dinner of homemade strawberry shortcake.

Funny story to go with it....
My mother has always made sweetened drop biscuits instead of a cake. My sister-in-law had asked for the recipe and when she picked strawberries where she lives down in North Carolina, she invited the ladies from the church over for a luncheon. I must admit the older Southern women take their biscuits seriously. She was informed they should NEVER be served like THAT. Haaahaa! Guess us Northerners don't know what we are doing....
*Wonders if she will ever do that again.....

[~baby~doll~]

Summer Borscht and Lithuanian Borscht


5 medium fresh beets 2 pounds topped
salt
2 cups chicken stock or broth
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons lemon juice
2 teaspoons Champagne or light wine vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced cucumber, seeds removed
1/2 cup chopped scallions complete
2 tablespoons dill extra for serving

Directions

boil beets for 30 to 40 minutes or until tender. Remove from water and let cool. Strain the cooking liquid through a fine sieve and also set aside to cool.

In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.
Peel the cooled beets.
Cut the beets in small to medium dice. Add beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

Add five sliced hard boiled eggs for Lithuanian Borscht.

[cinnamongrrl]

Admittedly, I like the idea of these even more since they were named after me! Not really...lol



Cupcakes
1 box french vanilla cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
2 teaspoons cinnamon

Frosting
1 16oz container buttercream frosting
1/2 cup pumpkin puree (not pumpkin pie mix)
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tablespoon cornstarch

Directions

Preheat oven to 325 degrees F. Combine cake mix, water, oil, eggs and cinnamon. Fill each lined cupcake tin 2/3 full and bake for 18 to 20 minutes. While the cupcakes are baking combine buttercream, pumpkin puree, cinnamon, nutmeg and cornstarch using a hand mixer on medium speed until well combined. If frosting is too thin, add more cornstarch. Allow cupcakes to cool before frosting. Garnish with a sprinkle of nutmeg.

[cinnamongrrl]

Christmas cookies! Never too soon to plan....





Candy Cane Cake Batter Cookies


makes 24 cookies

---------------------------------------------------------

1 cup flour

1 cup yellow cake mix

1/2 cup unsalted butter, softened


1/2 cup white sugar


1 teaspoon almond extract

1/4 teaspoon salt

3 tablespoons milk

24 candy cane Hershey's kisses




Preheat your oven to 375 f degrees. Beat together your softened butter and sugar using an electric mixer until well combined. Add cake mix, flour, salt, almond, and mix thoroughly. Add 3 tablespoons of milk or more if needed to make a dough consistency. Chill dough for one hour. Roll out dough and cut with a circle cookie cutter (about 1.5 in diameter). Place one Hershey's candy cane kiss in the middle of each cookie and roll in to a ball. Place onto a baking sheet. I like to use a rubber baking mat so that the bottoms don't burn. Bake your cookies for 11 minutes. Transfer to cooling rack. Enjoy!

[cinnamongrrl]

Baked Cream Cheese & Crab Ragoons

5 oz. Philadelphia Cream Cheese, softened (1/3 less fat)

1 tablespoons Light Hellmann's Mayonnaise

2 sticks imitation crab meat, shredded and diced (about 1/4 cup)

3 stalks green onion, diced (I like lots of green onion)

A few dashes of garlic powder to taste

1 box Filo cup shells (15 cups - found in the frozen pastry isle)

duck sauce for dipping




Combine cream cheese, mayonnaise, green onion and garlic powder. Fold in shredded crab meat until well combined. Fill each Filo cup with mixture and place on a baking sheet. Bake at 400 degrees for 13 to 15 minutes. I find that it is best to move your baking rack to the top so that the tops brown and the bottoms don't burn.

[Scots_On_The_Rocks]

This is one of my favourite recipes to make in the tagine...so am sharing here (can't believe I just NOW found this thread). Enjoy


KEFTA MKAWRA
Serves 6


Meatballs:

1 1/2 lbs ground bison or ground lamb
2 cups finely chopped shallots
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cayenne pepper


Sauce:

3 cups chopped onions
4 cups (about 1 1/2 pounds) chopped tomatoes*
1 teaspoon brown sugar
1/2 teaspoon salt
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons minced fresh cilantro
3 large eggs or 6 quail eggs

Directions:

Preheat oven to 400°F.

To make meatballs: combine ingredients in a medium bowl. Shape mixture into 1-inch meatballs; place on a broiler pan coated with cooking spray. Bake at 400°F for 12 minutes or until done.

To make sauce: heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; cook 3 minutes, stirring occasionally. Stir in tomato, sugar, 1/2 t. salt, garlic, and jalapeno; bring to a simmer over medium-high heat. Reduce heat to medium; cook 20 minutes, stirring occasionally. Add meatballs and stir in parsley and cilantro.

To finish: Gently break eggs over simmering liquid; cover and cook 10 minutes or until eggs are set.


*NOTE: I often use fire roasted tomatoes for this

[Scots_On_The_Rocks]

Wondering if you all have any weekly special breakfast traditions?

Banana pancakes are a special deal in my family.

I like buttermilk pancakes made from scratch. And fresh bagels. However I need to avoid simple carbs so I am looking for some new ideas.


The family tradition for breakfast in my house is Buckwheat Dutch Babies. They seem to vanish as soon as they come out of the oven. :|

[Scots_On_The_Rocks]

This is a soup I grew up on and still to this day love to make and enjoy.

Kase Knoephla Soup

Ingredients:

FILLING:

2 c. dry-curd cottage cheese (can be substituted with equal amount of ricotta cheese)
1 egg, beaten
2 tblsp. grated parmesan
2 cloves fresh garlic, crushed or very finely chopped

DOUGH:

2-1/2 cups flour
1 egg, beaten
1/4 teaspoon salt
1 cup water

BROTH:

1 16 oz. cans of chicken stock
1-2 c. heavy cream (as needed and according to taste)

GARNISH:

A handful of croutons (optional)
A pinch of salt and/or pepper (to taste)

Directions:

Mix together ingredients for filling in a medium sized mixing bowl.
Mix together ingredients for dough until you have a nice elasticity to the dough (not too dry nor too sticky).
Spread some flour on a flat surface.
Roll dough about 1/4-inch thick, and cut into 4-inch squares.
Place a spoonful of filling on half of each square, then fold dough over and pinch sides together securely to make the dumplings.
Pour chicken stock into a large saucepan and bring to a low boil.
Put buttons into saucepan and cook for no more than 10 minutes. (They're done when they float to the top. Boil and handle gently, or they may come apart)
Remove dumplings from saucepan and let rest in individual serving bowls (usually 2-3 dumplings a piece will do.)
Add heavy cream, according to taste (usually I use about 1 1/2 cups), to sauce pan and stir to combine.
Ladle warm cream-stock mixture over dumplings.
Add croutons to the top of the bowl as garnish.
Season with salt and/or pepper as desired.
Enjoy.


NOTE: As that this recipe has been passed down to me via oral-tradition, the measurements have never been an exact science...so please bear with me in trying to standardize them for this recipe. And please feel free to tweak it to fit your needs. Thanks.

[FeminineAllure]

Hi Sun!

I eat low carb high protein/fat and have some wonderful recipes to share that will satisfy any carb craving one may have.

[cinnamongrrl]

http://fancyprox3.appspot.com/www.lifeloveandsugar.com/wp-content/uploads/2014/02/No_Bake_Samoa_Cheesecake.jpg
No Bake Samoa Cheesecake




Yield: one 9 inch cheesecake



Ingredients

Crust

2 cups Oreo crumbs (from about 20 Oreos, leave filling in the Oreos))

1/4 cup butter, melted




Filling and Topping

1 cup coconut flakes, divided

24 oz cream cheese, softened

1/2 cup sugar

1/4 cup brown sugar

1 tsp vanilla extract

1/2 tsp coconut extract

1 cup vanilla wafers, broken into pieces

1/2 cup caramel sauce, divided

8 oz cool whip (or homemade whipped cream)

1/4 cup mini chic chips for topping

additional caramel sauce for topping

chocolate sauce for topping

Instructions

1. Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool.

2. Combine Oreo crumbs and melted butter and press into the bottom of a greased 9 inch springform pan.

3. Combine cream cheese, sugars and extracts in a large bowl and mix until smooth.

4. Fold in 3/4 cup of coconut flakes, vanilla wafer pieces and 1/4 cup caramel sauce into cream cheese mixture.

5. Add Cool Whip to cream cheese mixture and stir until combined.

6. Add batter to crust in 3 parts, adding a little more of the caramel sauce each time until you've used all of the caramel. Use a knife to swirl caramel around. Be careful to not put the knife through the crust.

7. Smooth out the top of the cheesecake.

8. Top cheesecake with remaining 1/4 cup coconut flakes, mini chocolate chips, chocolate sauce and caramel sauce.

9. Refrigerate until firm, 4-5 hours.

From the Life, Love and Sugar blog...which I found thanks to Jesse :) MANY amazing recipes to be found there, including the nanner pudding cheesecake that Jesse posted about! YUM! www.lifeloveandsugar.com

[deathbypoem]

2 ingredients.

simple, delicious :)


Makes One 8 x 4 loaf


2 Cups Ice Cream, any flavor, softened

1 1/2 cups Self-Rising Flour

Preheat your oven to 350.

Spray and flour a 8 x 4 loaf pan,
or line it with parchment paper.

In a medium bowl mix the ice cream
and flour together until just combined.

Scoop into the loaf and and smooth out.

Bake for about 45 minutes
or until a toothpick stuck in the loaf
comes out with a few crumbs stuck to it.

Remove from the pan and allow to cool.

[girlin2une]

So, I have a picky eater for a son and we have done a complete overhaul on what we eat in our house now. We are no longer consuming meat or dairy; with the exception of fish...
I am wondering if anyone has some tried and true recipes for fish that are kid friendly... or if anyone has a suggestion on getting a child who wouldn't normally eat fish, to eat it...

[Gemme]

So, I have a picky eater for a son and we have done a complete overhaul on what we eat in our house now. We are no longer consuming meat or dairy; with the exception of fish...
I am wondering if anyone has some tried and true recipes for fish that are kid friendly... or if anyone has a suggestion on getting a child who wouldn't normally eat fish, to eat it...

I used to hate salmon until I moved to WA state and had a bourbon glazed salmon steak. It tasted more like meat than fish. I guess that would be my suggestion. Use fish that don't taste or smell as 'fishy' as others. Tilapia is really good and mild and takes on the flavors of whatever you cook it with very well. It's my favorite by far.

Take some aluminum foil and make a packet of fish, seasoning and some veggies and bake that sucker for a few minutes. Comes out juicy and smelling delicious.

And fish sticks. Who doesn't love fish sticks? You can bake them instead of frying them. That's usually haddock or cod, I think.