The ButchFemmePlanet Kitchen

[Arwen]

Many of us love to cook. It is not an activity relegated to one side or the other of our "kind."

This thread is where you can share recipes, ask cooking questions and more. Need to know how to crack an egg? Boil water? Prepare the perfect souffle`?

Gourmets and beginners alike can gather here to bond over food.

So come join me in the kitchen. What are you cooking today? What questions do you have? All are welcome so pull a stool up to the pass-through and let's chat.

[Mel C.]

yay...I'm here and I have my pen and paper ready....to write down all the ideas (even I know cooking is done with food and shouldn't have pen and paper as ingredients)

[Mel C.]

Oh yeah, I have a terrible time trying to get my iron level up. I have tried a variety of supplements, but they don't seem to be helping. If anyone has ideas for iron-rich foods that could become a regular meal, please share. Meg keeps threatening to make liver (which is ok, but I'm interested in a recipe that doesn't taste like dirty blood)

[Mitmo01]

Ummmm i love to eat, im not a very good chef but i am an adventurous eater, so im stopping by to say im def gonna stalk this thread lol

[Jet]

Qrt. of heavy whipping cream
1 can of artichokes
1 bag of sundried tomatoes
3 cloves of garlic, chopped
Hand full of freshly grated parmesan
Olive Oil

In a large skillet:

Saute chopped garlic in olive oil until soft but not browned
Add heavy whipping cream with Parmesan, stirring constantly until thick
Add 1 can of non-marinated artichokes quartered.
Add pre-soaked sundried tomatoes

Simmer on low about 15 minutes.
Use kosher salt and pepper to taste

Serve on multi-grain Penne (recommended)
or your favorite pasta.

[Diva]

This is an easy, schmeezy recipe. But one DOES need a popover tin in which to bake these. The recipe makes 6.

Preheat oven to 425.

1 1/2 c. all-purpose flour
1 1/2 c. milk
1 1/2 scant tsp. salt
3 lg. eggs

Generously butter a 6-cup popover tin, set aside.

In a medium bowl, stir flour, milk & salt. Add eggs, 1 at a time, & stir to combine. Small lumps may remain. Do not overmix.

Using a 1/2 cup measure, gently pour batter into center of each prepared popover cup.

Bake for 20 minutes.
Reduce heat to 350 degrees and bake about 20 more minutes.
Immediately invert pan to remove and serve hot.

Enjoy!

[Mel C.]

I saw Ms Diva mention popovers elsewhere....I don't know what a popover is...I'm thinking maybe it's like a turnover?????? but what is a popover cup? Is it like a muffin cup?

[Diva]

Almond Pound Cake

Cake:
1 8-oz. can almond paste (not marzipan)
2 sticks unsalted butter
1 1/3 c. sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp each almond & vanilla extract
1/4 tsp salk
6 lg. eggs
1 c. sour cream
3 c. all-purpose flour

Glaze:
1 1/2 c. powdered sugar
3 T. sour cream
1 tsp almond extract
1/2 tsp water

Preheat oven to 325.
You'll need a 10" tube pan with a removable bottom, coated with Pam.

Grate almond paste on large-hold side of a box grater into a lg. bowl. Add butter, sugar, baking powder, baking soda, extracts and salt. Beat with mixer on medium speed until creamy. Beat in eggs, 1 at a time, then beat in sour cream. With mixer on low, beat in flour just until blended.

Scrape batter into pan and smooth out the top. Tap pan on counter to remove any air pockets. Bake 1 1/4 hours or until a toothpick inserted into the center comes out clean. Cool in pan on wire rack 10 minutes. Cut around tube & sides of cake with a thin knife & invert cake onto rack. Remove sides and bottom and cool on rack completely.

Whisk all ingredients of the glaze until smooth. Spoon glaze over cake. Sprinkle sliced almonds over cake....and if You want it sparkly, edible white glitter, too. Garnish with mint sprigs.

YUMMIE!

[Diva]

I saw Ms Diva mention popovers elsewhere....I don't know what a popover is...I'm thinking maybe it's like a turnover?????? but what is a popover cup? Is it like a muffin cup?


Not quite, Mel.....it's a quirky~looking pan. Here's a > > LINKY LOO (http://images.google.com/imgres?imgurl=http://iambilly.files.wordpress.com/2009/06/popover-pans.jpg&imgrefurl=http://iambilly.wordpress.com/2009/06/25/thursday-gourmet-popovers/&usg=__YLKl8SbUcSkKI1qC-atliVENhus=&h=283&w=425&sz=42&hl=en&start=2&um=1&tbnid=JKPv6HE3DcC2vM:&tbnh=84&tbnw=126&prev=/images%3Fq%3Dpopover%2Btin%26hl%3Den%26rls%3Dcom.m icrosoft:*:IE-SearchBox%26rlz%3D1I7GPEA_en-GB%26sa%3DN%26um%3D1) < <

And when it rises, it literally "pops over" the top.....it's a pretty roll, to be sure. And there are all kinds of variations of this recipe. But this is the one I use for a meal.

[Words]

Does anyone have a tried and tested recipe for sour dough? W/we have one recipe but it calls for adding a cup of flour and half a cup of water per day, which to me, seems rather a lot (I have visions of going in the kitchen and finding this great big dough monster coming at me like something out of a Hitchcock movie:().

Anyone?

[Lady Jewel]

Leafy green vegetables are a great source of iron. I.E. Spinach and any dark leaf lettuce.

Hope this helps,
Jewel



Oh yeah, I have a terrible time trying to get my iron level up. I have tried a variety of supplements, but they don't seem to be helping. If anyone has ideas for iron-rich foods that could become a regular meal, please share. Meg keeps threatening to make liver (which is ok, but I'm interested in a recipe that doesn't taste like dirty blood)

[Lady Jewel]

Does anyone have any good sugar free dessert recipes that do NOT require the use of Splenda??

Jewel

[Cyclopea]

Does anyone have any good sugar free dessert recipes that do NOT require the use of Splenda??

Jewel

Fruit cobbler?

[Bit]

Oh yeah, I have a terrible time trying to get my iron level up. I have tried a variety of supplements, but they don't seem to be helping. If anyone has ideas for iron-rich foods that could become a regular meal, please share. Meg keeps threatening to make liver (which is ok, but I'm interested in a recipe that doesn't taste like dirty blood)

Mel, red meat in general, especially if you pair it with something acidic, is iron-rich. For example, steak marinated in balsamic vinaigrette and then BBQ'd has more available iron that steak broiled... but if you drink something acidic with your meal, you get the same effect.

Also, when you have spinach, try it with lemon juice (like in spanakopita) for the same enhanced availabilty. Lentils are also high in iron.

Does anyone have a tried and tested recipe for sour dough? W/we have one recipe but it calls for adding a cup of flour and half a cup of water per day, which to me, seems rather a lot (I have visions of going in the kitchen and finding this great big dough monster coming at me like something out of a Hitchcock movie:().

Anyone?

Here's a page of recipes from King Arthur Flour for you, Words; they're usually very reliable. It has two starter recipes, I think.

http://search.kingarthurflour.com/search.jsp?rt=r&Ntt=sourdough+starter&N=1000014&Nty=1

[Arwen]

HAHAHAHAHA!

I forgot to subscribe to this thread. Yes, I'm a doofus.

[Arwen]

This recipe has a history...much like many of us. If you want to read the whole thing, head over to my blog at http://tarotbyarwen.com/blog/?p=1967 I do a series over there of recipes that I associate with various Tarot cards. :)



Three of Swords Heartbreakin’ Avocado Dip

3-4 Avocados, ripe
1 can Ro-tel tomatoes, original recipe, drained with the juice reserved
2-3 TBS lime juice (can substitute lemon if you must)
Tony Cachere’s Cajun Seasoning, to taste
Tabasco, to taste



Cut those avocados in half. There is a large pit in the center. Just cut to that seed and then circle the knife around it as you cut the fruit in half. Actually, technically speaking, the avocado is a berry. Once you have two halves, you can try to gently squeeze the side with the pit. Often it will pop out. You can throw it away or use it to grow a pretty green foilage for your kitchen. To do that, stick toothpicks in it and set it so half is in water. It will sprout for you.


Now take a spoon and scoop all that creamy green goodness into a mixing bowl. Make sure you get it all. Do this for all your avocados. And yes, I want to argue that this is a vegetable and not a fruit or a berry. LOL


Now mash it all up good with a fork. Or, if you prefer, you can use a hand mixer to beat the avocado into submission. Whee ha!


Once you have the creamy green base, dump in the tomatoes. I mean–gently fold in the tomatoes. Aww, the heck with that. Dump those puppies in and stir. I would add about half the juice of the can and the lime juice at this point too. I like my dip a bit juicy so I use the whole can but I’ll let you make that decision for yourself.


Once that is all stirred together (or beaten by the beaters), start adding the Tony’s. I don’t know what you call it, but in my house, it was just “the Tony’s”. You will want to taste as you go. Once it is salty, then stop! Now add in a healthy amount of Tabasco sauce. No, you can not substitute. Ewww! I’m a Louisiana girl and you do not want to use Louisiana Hot Sauce here or any other hot sauce. You want the red-hot flame of Tabasco. Okay so you can’t do red-hot. Just add a drop or two. Trust me. If you use another hot sauce, it will not be the same.


Okay so it might be good, but it won’t be the same. LOL


Once it tastes “right” to you, cover it with saran wrap. Now here’s a trick my ex taught me that has never failed me. When you put the saran wrap on, make sure it touches the dip. I mean pat it down so it is in contact. Air will brown your dip and trust me… you think people are hesitant about eating green stuff? Try them with green stuff that has a brown crust. Oh yeah…no yum!


Now for the hardest part of all. Put it in the fridge. Leave it there for at least two hours to get nice and cold. If you are like me, a spoonful or two will land in a bowl before the whole thing ever finds the refrigerator.


When you are ready to serve, I prefer flour tortilla chips over corn. In case you were going to invite me over to share…

[Arwen]

Does anyone have any good sugar free dessert recipes that do NOT require the use of Splenda??

Jewel

Would stevia be an okay sweetener or do you want no sweetener at all?

[Mel C.]

HAHAHAHAHA!

I forgot to subscribe to this thread. Yes, I'm a doofus.


THAT is why I love the "auto subscribe" setting..If I post to a thread, it's worth subscribing. I can always unsubscribe later

[Arwen]

THAT is why I love the "auto subscribe" setting..If I post to a thread, it's worth subscribing. I can always unsubscribe later

I set mine to auto after I'd started a thread or two. Hee.

[Mel C.]

Not quite, Mel.....] < <
Thanks so much for the link...I'da made a mess outta the cupcake pan :confused:
Leafy green vegetables are a great source of iron. I.E. Spinach and any dark leaf lettuce.

Hope this helps,
Jewel
Thank you for the suggestions. I'm trying to add the green leafy stuff, but don't really have ideas other than salad salad salad. I LOVE salads but usually have more toppings (cheese, egg, garbanzo beans, beets, etc) than leafy stuff lol
Mel, red meat in general, especially if you pair it with something acidic, is iron-rich. For example, steak marinated in balsamic vinaigrette and then BBQ'd has more available iron that steak broiled... but if you drink something acidic with your meal, you get the same effect.

Also, when you have spinach, try it with lemon juice (like in spanakopita) for the same enhanced availabilty. Lentils are also high in iron.
Thank you so much Bitty Bit....

*points honey to alllll these helpful hints so she can remind me what we learned today*

[Arwen]

FOUND ONLINE. Have not tried.


Spinach with Chickpeas

http://www.eatingwell.com/recipes/spinach_with_chickpeas.html
From EatingWell: March/April 2007 Enjoy this vegetable-rich nibble as they do in Spain, spooned onto small rounds of fresh or lightly toasted bread.
12 servings, about 1/2 cup each | Active Time: 35 minutes | Total Time: 45 minutes
Ingredients



2 pounds baby spinach
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, finely chopped
5 cloves garlic, minced
1 19-ounce can chickpeas, rinsed
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon hot paprika
1/2 cup golden raisins
1/2 cup reduced-sodium chicken broth, or vegetable broth

Preparation



Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.
Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.

Nutrition

Per serving : 120 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 19 g Carbohydrates; 4 g Protein; 6 g Fiber; 260 mg Sodium; 67 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1/2 fat
Tips & Notes



Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature or reheat on medium-low heat before serving.

[Diva]

Does anyone have a tried and tested recipe for sour dough? W/we have one recipe but it calls for adding a cup of flour and half a cup of water per day, which to me, seems rather a lot (I have visions of going in the kitchen and finding this great big dough monster coming at me like something out of a Hitchcock movie:().

Anyone?


Back in the day when I was a stay~at~home Mom, I made bread all the time.....sour dough was one of them. What I did was to take out a portion of the starter, add 1/2 cup flour and 1/2 water....so the measurements You mentioned for flour was more than I used. (I found my old recipe for starter, etc.) And You stir it down, too, so that it "collapses" and doesn't take over a la Hitchcock movie! ;)

I hope that helped.....happy baking! You're making me want to bake bread again!!!

~Diva

[Diva]

This is a GREAT recipe ~ great for a good number of people and VERY easy! I can't tell You how many times I've made this cake and it is requested often.....You cannot miss with this one! And if You love chocolate, You'll be in heaven! ;)

CAKE:
1 stick butter
1/2 c. Wesson oil (or something like that)
4 T. cocoa
1 C. water
2 C. sugar
2 C. sifted flour
1/2 C. buttermilk (if You're not a b'milk fan, You can make Your own with 1/2 c of milk with a capfull of vinegar....really!)
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt

Preheat oven 375.
Put butter, oil, cocoa & water in a saucepan & bring to a rapid boil. Combine flour & sugar in a mixing bowl & pour hot mix over this. Blend remaining ingredients well & add to previous mixture. Blend & pour in a large greased 11x16" jelly roll pan. Bake for 15 minutes. Test for doneness. Prepare icing the last 5 minutes of baking time.

ICING:
1 stick butter
4 T cocoa
6 T milk
1 box powdered sugar
1 C. coarsely chopped pecans

Mix butter, cocoa and milk in saucepan and bring to a boil. Add powdered sugar and stir well. Spread hot icing on hot cake as it comes from the oven. Spread to the edges quickly before it hardens. Sprinkle nuts over the top.


YUM!

[Arwen]

This is a GREAT recipe ~ great for a good number of people and VERY easy! I can't tell You how many times I've made this cake and it is requested often.....You cannot miss with this one! And if You love chocolate, You'll be in heaven! ;)

Diva is rightfully famous for this dessert. You must try it. But do not make it for others. They will just want it again! :)

[Diva]

Does anyone have any good sugar free dessert recipes that do NOT require the use of Splenda??

Jewel



Lady J....
I nanny/chef for a family with a diabetic child. This recipe is a hit. It is from my Betty Crocker Diabetic Cookbook.....It doesn't SEEM like it should be in there! lol

Key Lime Bars (1 carbohydrate choice; food exchanges: 1/2 starch; 1/2 fruit; 1 fat)

1 1/2 C. graham cracker crumbs
1/3 C. margarine, melted
3 T sugar
1 pkg (8 oz) softened cream cheese
1 can (14 oz) sweetened conensed milk
1/4 C Key Lime Juice or reg. lime juice
1 T lime zest

Heat oven to 350.
Grease bottom and sides of square pan (9x9x2) with Pam. Mix cracker crumbs, margarine & sugar thoroughly with fork. Press evenly in pan. Rerigerate while preparing cream chees mixture.

Beat cream cheese in small bowl on medium speed until light & fluffy. Gradually beat in milk until smooth. Beat in lime juice & lime zest. Spread over layer in pan.

Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely & refrigerate at least 3 hours until chilled. Cut into bars and garnish with additional lime peel. Store covered in frig.

They are YUM!

[Leigh]

I will definately be visiting here more often for ideas and recipes :)

[IrishGrrl]

Jack,

Is this some kind of survival food? Cuz it sounds nasty. LOL

[Julie]

I have nothing to offer, as I do not cook... Perhaps this topic will offer me the incentive (imagine that) to want to cook. The last recipe I followed (to the note), was for a chocolate cake with coffee - it asked for a cup of coffee, and that is what it got. A cup of coffee grounds.

Studied at the culinary and still I do not cook. Entering my mid-life stage, so perhaps a new day is upon us. Maybe I just need a new stove (perk).

I will be subscribing to this thread... Hopefully will have a recipe I have tried from you to report.

Julie

[Arwen]

Jack,

Is this some kind of survival food? Cuz it sounds nasty. LOL


"How to Eat HardtackNow that you know how to make hardtack you will need to learn how to eat it! Because it tends to be much too hard to chew when dry (hence the nicknames related to broken jaw parts), hardtack is typically pre-soaked in coffee, crumbled into soups and stews, or fried with bacon and eggs or whatever else was on the menu."
SOURCE: http://www.survivaltopics.com/survival/how-to-make-hardtack/


Yes, IrishGrrl, you got it in one. It was used by soldiers and sailors alike as a way to get grains that would keep for a long time. Otherwise the flour would go bad (or worse, get bugs.) Definitely a survivalist food.

[Arwen]

Here's a super-simple, guaranteed crowd-pleasing recipe that I have taken to office potlucks.

10 of Pentacles Pulled Pork

6 lb pork roast
2 onions, sliced, divided
1 onion, chopped
1 TBS chopped Garlic
10 of Pentacles (World Spirit Tarot)

10 of Pentacles (World Spirit Tarot)

1/2 C apple cider vinegar
1/2 C honey
1 C water
2 16 oz bottle of your favorite BBQ sauce

Slice up the two onions nice and thin. Spread one of them on the bottom of the crock pot. Put the pork roast in (I usually go for a shoulder roast) with the fat side up. This way the fat will run down and make your meat nice and tender.

Pour in vinegar and water. Then pour the honey over the top of the roast. Add the chopped garlic to the top of the roast. Put the other onion on top of the roast. You can add salt and pepper here if you like. I don’t.:)

Put the lid on the crockpot and turn it on low. For a 6 lb piece of meat, you want
10 of Pentacles (Sacred Rose Tarot)

10 of Pentacles (Sacred Rose Tarot)

to cook it at least 10-12 hours. This is reminiscent of the work you do to get to the 10 of Pentacles point in your life. You have to wait for the goodness that is pulled pork!

When the time is done, turn the heat off and walk away for at least an hour. This is for two reasons. One, you want it to cool a bit. Two, by letting it sit, you are letting the juice go back into the meat and it will be better for it.

Scrape the onions on the top to the side. Then pull the fat layer off and lay it to the side. If you have dogs or cats, they can have a SMALL piece each. I’m talking a 1-2″ square max unless you really really like a sick pet that you have to clean up after. EWWW ARWEN! This is a recipe for Gods’ sake. Sorry, but that had to be said.

slow_cookers_bbq_pulled_porkNow take two forks and start pulling. If you have never done this, you will get a kick out of how easy this is! Make sure you pull the bones out and throw them away (or save them to make a soup stock with since the marrow will be heavenly at this point.)

Once the meat is shredded, depending on your time, you can add the BBQ sauce. Then you want to turn that slow cooker back on low for another 4-6 hours. This will let that sauce soak in so deep. Mmmm!

Serve with hamburger buns, coleslaw and extra napkins!

ENJOY!

Full post at http://tarotbyarwen.com/blog/?p=1824

[Diva]

Very Berry Frozen Yogurt

2 c. strawberries or raspberries (both are good)
1/3 c. sugar
4 c. vanilla low~fat yogurt


1. Mash berries with sugar in large bowl. Stir in yogurt.

2. Pour into 2-quart ice-cream freezer. Freez according to manufacturer's directions. Great in an ice cream cone!


1 1/2 carbohydrate choice; Food exchange: 1 fruit; 1/2 skim milk

[Scorp]

Well, this sicilian loves to cook. So here's a few of my family secret recipes. So folks you want to impress that special someone, then here's a definite way to their heart ;)

I never measure ingredients, but here are approximate measurements.

Scorp's Sauce: (yeah I call it sauce, not gravy)

1 large can of crushed tomatoes (kitchen ready style)
1 small can of tomato paste
1/2 of small onion diced
2 or 3 Tablespoons Olive Oil
2 or 3 garlic cloves diced
3 Tablespoons parsley
3 Tablespoons basil
3 cloves garlic (minced)
1 Teaspoon salt
1 Teaspoon pepper

In large saucepan add olive oil.

Sautee' onion and garlic on low heat until translucent (DO NOT BURN).

Next, add the crushed tomatoes and tomato paste. Add 1 can of water to each equivalent can and pour in.

Add parsley, basil, salt and pepper.

Be sure to turn the heat down to low, so it simmers for no more than an hour or an hour and half and stir often.

================================================== =========

Scorp's Meatballs:

Ground Hamburg
1 egg
1/4 cup (FRESH) grated parmesan cheese
1/2 cup unseasoned bread crumbs
2 Cloves Garlic (minced)
3 Tablespoons basil
3 Tablespoons parsley
1 tsp. salt
1/2 Tablespoon pepper

Mix all of the above together. If it's too moist, add a little more breadcrumb.

Roll into balls and you can either fry these in olive oil until golden brown (and then toss into the sauce) or just toss them right into the sauce and let them cook in there. Either way, they're awesome. Cook on medium heat for about an hour and a half. Lower the heat after a 1/2 hour or so. Stir often.

================================================== =====


Scorp's Lasagna:

1 box of lasagna noodles (the kind you boil)
2 Tablespoons of oil (add to lasagna noodles so they don’t stick together)
1 LARGE tub of Ricotta
Large pkg of Mozarella (skim is fine to use too)

Ricotta Mixture:
1 whole egg
3 Tablespoons (FRESH) grated parmesan cheese
2 Cloves Garlic (minced)
2 Tablespoons (fresh) basil (minced)
2 Tablespoons (fresh) Italian parsley (minced)
1 tsp. salt
1/2 Tablespoon pepper

Boil and drain the lasagna noodles. Handle them with care as they can fall apart easily. Be sure all the water is drained and they aren’t as wet.

Layer lasagna pan with sauce <not too much, but just enough so the noodles will cover it.

After layering noodles, Put big globs of the ricotta mixture on each noodle and spread evenly.

Next put some sauce over each noodle with the ricotta mixture about (2 Tablespoons) and spread over the noodles. Also spread some mozzarella over each noodle and continue layering.

Cover the last ricotta layer with the lasagna noodles and cover with heaping spoons of sauce. Top it off with more mozzarella over the lasagna and grate some parmasean.

You can refrigerate the pan of lasagna until you’re ready to cook it in the oven.

Cook at 350 degrees until mozzarella cheese is golden and bubbly.
=================================================
Garlic Bread:

1 loaf of Italian or French bread
Garlic cloves
Salt
Pepper
Butter
Parmesean
Parsley (fresh or flakes)

Slice the bread down the middle so you end up with 2 halves

Crush garlic so it becomes like a paste (make sure you crush enough so enough is spread on the halves

Room temperature butter <for spreading> Mix into garlic paste

Add minced parsely (2 Tablespoons), some salt and pepper Mix the garlic paste, and rest of ingredients together and spread over the halves of bread

Sprinkle parmesan over everything


Bake at 300 degrees until bread becomes golden (MAKE SURE YOU CHECK THE BREAD AS IT CAN BURN)

These are a definite crowd pleaser. No one will be disappointed...

[Scorp]

I don't know about anyone else, but I'm salivating reading this thread :p

[Diva]

I know, right! I can't wait to try Your meatball recipe!! Sounds lovely!

~Diva

[Blue]

It's officially Autumn...cloudy, cold, windy and rainclouds coming off the Channel; just the sort of weather calling for.....

Blue's Chili

1kg. Minced Beef
1 Minced Onion
1 Chopped Red Bell Pepper
3 Minced Garlic Cloves
1/2 Cup Chopped Celery
3 Cans Red Beans
1 Can Corn
3 Cans Chopped Tomatos
1/2 Cup Tomato Puree
1 tsp Hot Sauce (your choice)
1/2 tsp sugar
1/8 tsp Cayenne Pepper
2 tsp Cumin
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Oregano
2 Beef Bullion Cubes
1 tsp Worchestershire Sauce
2 tbsp vegetable oil

In a dutch oven brown the beef mince, drain and set aside.

Add oil to the dutch oven and put on medium heat. Saute onions, bell pepper, garlic and celery. Lower heat to simmer and add red beans, corn, chopped tomatos and tomato puree to the pot and allow to simmer for 30 minutes.

Add browned beef, hot sauce, sugar, cayenne pepper, cumin, salt, black pepper, oregano, beef bullion cubes and Worchestershire sauce to the pot and allow to simmer for an additional 30 minutes.

Garnish with spring onions, cheddar cheese and a dollup soured cream (optional). Serve with either corn bread or a rustic loaf.

[Scorp]

I hope you like my meatballs Diva!! ;) LOL....

I know, right! I can't wait to try Your meatball recipe!! Sounds lovely!

~Diva

[Diva]

I hope you like my meatballs Diva!! ;) LOL....



OH! :eek:

[Scorp]

Hehahaha! I'm still waiting for a devil smiley in this joint!


OH! :eek:

[WolfyOne]

I don't know about anyone else, but I'm salivating reading this thread :p

You're not alone. reading all these recipes has made me hungry and I didn't even know I was :confused:

[Scorp]

Heh Wolfy, that's always the way. So here ya go, many recipes to choose from to try out.

You're not alone. reading all these recipes has made me hungry and I didn't even know I was :confused:

[Mitmo01]

ok ladies my mouth is officially watering now.........and im hongrryyyy

[Jet]

4 Thighs
4TBSP BUTTER
1/2-1 Cup of Apricot Preserves
Carrots
Lettuce
Red Onion

In a large skillet:

Brown the thighs thoroughly in butter.
Use Kosher salt and pepper to season.

Add apricot preserves and cover
for about 20 minutes.
Preserves will turn to liquid in butter.

Serve chicken on salad with lettuce,
freshly graded carrots and red onion.
Drizzle salad with remaining liquid.

Simple and incredibly good.

[Bootboi]

This is an easy, schmeezy recipe. But one DOES need a popover tin in which to bake these. The recipe makes 6.

Preheat oven to 425.

1 1/2 c. all-purpose flour
1 1/2 c. milk
1 1/2 scant tsp. salt
3 lg. eggs

Generously butter a 6-cup popover tin, set aside.

In a medium bowl, stir flour, milk & salt. Add eggs, 1 at a time, & stir to combine. Small lumps may remain. Do not overmix.

Using a 1/2 cup measure, gently pour batter into center of each prepared popover cup.

Bake for 20 minutes.
Reduce heat to 350 degrees and bake about 20 more minutes.
Immediately invert pan to remove and serve hot.

Enjoy!


Instantly started salivating over this ... Going to try this receipe as I adore Popovers. :)

[WolfyOne]

I'll be back later to post a couple easy soup recipes I recently tried. Those at my house also enjoyed them. I picked up a soup recipe magazine that has some wonderful recipes in it. With the changing of the weather, we'll be trying many of them at our house.

[Diva]

Instantly started salivating over this ... Going to try this receipe as I adore Popovers. :)



They're very good! And quite the tasty addition to Fried Chicken!!

~Diva

[GinaSofia]

I made this the other night and my vegetable-hating Honey LOVED it!
She's asked me to make it again tonight.This time I'm going to substitute marinated artichoke hearts instead of the asparagus.
Also,I used very little of the breadcrumbs.

SERVES 4 (as an appetizer or else you're gonna want to eat 2 per person)


Ingredients
1-1 1/4 lb portabella mushroom (4 large)
1 tablespoon virgin olive oil
2 teaspoons virgin olive oil
1 1/2 cups fresh asparagus, cut (about 5 ounces spears)
1/3 cup shallot or sweet onion, chopped
2 fresh garlic cloves, minced
1 large roma tomato, diced (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup fresh breadcrumb (Italian or multi-grain)
1/4 cup romano cheese or parmesan cheese, grated
parsley flakes

Directions
1 Preheat oven to 400 degrees F.

2 Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Coarsely chop stems and set aside. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15"x10" jelly roll pan or baking sheet.

3 Heat remaining 1 tablespoon oil in a non-stick skillet over medium-high heat. Add asparagus, shallots, garlic and chopped mushroom stems. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
4Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. Sprinkle parsley flakes over bread crumbs. Bake 10 to 12 minutes or until hot and crumbs are golden brown.

[Diva]

GS.....this sounds amazing! Thanks for sharing this!


~Diva

[WolfyOne]

Here's a Quick Corn Chowder recipe
2 tablespoons chopped onions
2 garlic cloves, minced
2 tablespoons butter
2 cans (10-3/4 ounces each)
condensed cream of mushroom soup, undiluted
1 can (14-3/4 ounces) cream style corn
2 cups milk
1 package (3 ounces) cream cheese, cubed
Pepper to taste

In a large saucepan, saute onion and garlic in butter until tender. Stir in the soup, corn, milk, cream cheese and pepper. Bring to a boil, stirring frequently. reduce heat, simmer uncovered, for 5 minutes or until cream cheese is melted.

Yeild: 4-6 servings

[WolfyOne]

Simple Sloppy Joes

2 pounds ground beef
1 small onion, chopped
1-1/2 teaspoons prepared mustard
2 tablespoons worchestershire sauce
1 teaspoon chile powder
3/4 cup ketchup
3/4 cup water

Brown meat, drain and then add the ingredients
Simmer 45 minutes, stirring occasionally

[Mel C.]

This is already an AWESOME thread!!! Thanks so much to everyone who has posted recipe's so far...I wanna try them all (even the chick pea one Arwen)

[Arwen]

More from my Tarot and food series. This is a super-easy crockpot recipe. :)



2 of Swords & Arwen’s Creole Chicken


2 LG chicken breasts; (I prefer with the bone)
1 cn Ro-tel Tomatoes, original recipe; (best brand I know of)
1 C rice, long grain white (if you use brown, increase water by half and cooking time by 15 minutes)
1 cn water (use the Ro-tel can so you can get the rest of the flavor!)
1/2 C honey
1-3 TBS Tony Cachere’s Cajun Seasoning (Don’t overdo. You can add more after cooking!)

Preheat the oven to 350.


Spray the bottom of a cast iron dutch oven with a cooking spray such as Pam.


Put the rice in and dump the Rotel on top. Fill the can with water and put that over the rice and Rotel. (Note, the water should stand approximately one knuckle above the rice so you may need to add water.) Season with Tony’s.


Put the chicken on top and liberally douse with honey (I use at least 1/2 a cup if not more.) Season with Tony’s again. Put the lid on and place in the oven at 350 degrees for at least an hour.


I like to serve this with a green salad and French bread. If you don’t use the cooking spray, clean up is a chore!


Original Post: http://tarotbyarwen.com/blog/?p=2054

[Mitmo01]

omg woman i wanna eat at your table damn your recipes sound hella good : )

[Arwen]

omg woman i wanna eat at your table damn your recipes sound hella good : )

Well c'mon down then. Your gf is on my list of people I'd love to meet. :) Which means you are on it too. heh! You come and I'll cook.

[Mitmo01]

Arwen, that sounds awesome, Im going to work towards that trip to get to your table : )

[WolfyOne]

Well c'mon down then. Your gf is on my list of people I'd love to meet. :) Which means you are on it too. heh! You come and I'll cook.


If you're inviting people to eat at your table, when the time comes, don't leave me out. I may need a break and a caring friend. Besides, I like road trips.

[Arwen]

If you're inviting people to eat at your table, when the time comes, don't leave me out. I may need a break and a caring friend. Besides, I like road trips.

I know you know how to get to Austin. :)

[freyja]

Mmmmmm, a food thread!!

This self confessed kitchen princess is definitely subscribing :)

[Arwen]

Super easy baked chicken. The original version of this was called Lazy Lady's Chicken, I think. My version is not the same.


Chicken For One

1 frozen chicken breast (boneless skinless)
1 potato, cut into 1" cubes
2 TBS Olive Oil
1 TBS Lemon Juice
Garlic Powder (to taste...I use a lot..lol)
Honey
Tabasco
Salt
Pepper

Preheat oven to 350.

Place the chicken breast (yes, still frozen) in an 8" square glass baking dish.

Now put the potatoes all around the chicken.

Drizzle the olive oil over all. Same with the garlic powder, honey, Tabasco, salt and pepper. Do this to taste.

Bake at 350 for 50-60 minutes. Test potatoes. If they aren't done, but the chicken is, throw them in the microwave for five minutes.

NOTE: As soon as you can, you are going to want to put water in this pan for clean up. Do NOT let it sit in the sink. You will regret it. LOL Yes, personal experience!

Alternative: Instead of potatoes, slice a yellow squash in half and bake it. Or a tomato. Mmmm

[MizzSabra]

HAHAHAHAHA!

I forgot to subscribe to this thread. Yes, I'm a doofus.




snort

PS on the spinach....cook it (releases more of the iron) and pair it with something that has vitamin c. I have a great recipe for sauteed spinach that I love....and I hate cooked spinach. Let me find it and I will post it. Other iron rich foods: figs, almonds, hazelnuts, red meat esp organ meats (but I don't eat organ meat, bleh).

[Gemme]

Today, I had a doctor's appointment and there is a deli in the same building. I popped in and talked up the counter guy. They make their food from scratch every day, including salads and soups. They even have a specialty sandwich called a 'damn' sandwich. Basically, the guy writes 'damn' on the order and, whichever chef gets the ticket, makes whatever DAMN sandwich s/he wants. I love the concept, allergies aside. :)

Anyway, he gave me a sample of their pasta salad for the day and it was phenomenal! Corkscrew wheat pasta, rosemary vinaigrette, black and Greek olives, orzo, artichokes, sweet red onions, and fresh Parmesan cheese. Yummmmy!

[Diva]

Today, I had a doctor's appointment and there is a deli in the same building. I popped in and talked up the counter guy. They make their food from scratch every day, including salads and soups. They even have a specialty sandwich called a 'damn' sandwich. Basically, the guy writes 'damn' on the order and, whichever chef gets the ticket, makes whatever DAMN sandwich s/he wants. I love the concept, allergies aside. :)

Anyway, he gave me a sample of their pasta salad for the day and it was phenomenal! Corkscrew wheat pasta, rosemary vinaigrette, black and Greek olives, orzo, artichokes, sweet red onions, and fresh Parmesan cheese. Yummmmy!


One word: YUM!

Oh...and LOL on the Damn Sandwich! What a hoot!

[Gemme]

One word: YUM!

Oh...and LOL on the Damn Sandwich! What a hoot!





I KNOW, riiight?

Hopefully, the chef wouldn't know and have a beef with the customer, otherwise.....that sandwich could contain more than anticipated. :eek:

[PinkieLee]

OMG... this thread is like freakin' food porn! Yeah, my mouth is watering y'all ;)

[MizzSabra]

OMG... this thread is like freakin' food porn! Yeah, my mouth is watering y'all ;)

FoodPorn? I'm the Queen of FoodPorn!

Link to my FoodPorn by Sabra on FB! (http://www.facebook.com/album.php?aid=76062&id=569412502&l=589f7f7995)

[Diva]

I am not a big meat loaf fan....it always seems to be to ketchuppy (yes.....it's a word NOW).........BUT.........

The recipe off the Lipton Onion Soup box is WONDERFUL! While it has a bit of ketchup in it, it's not much.....and it is SO yummy! It makes great LO's too...and terrific sandwiches!!!


~Diva

[Semantics]

FoodPorn? I'm the Queen of FoodPorn!

Link to my FoodPorn by Sabra on FB! (http://www.facebook.com/album.php?aid=76062&id=569412502&l=589f7f7995)

Oh. My. Goodness. Espresso panna cotta? Where's the drool smiley? :eek:

[PinkieLee]

FoodPorn? I'm the Queen of FoodPorn!

Link to my FoodPorn by Sabra on FB! (http://www.facebook.com/album.php?aid=76062&id=569412502&l=589f7f7995)

Oh my gay... take me now!

[Gemme]

I am not a big meat loaf fan....it always seems to be to ketchuppy (yes.....it's a word NOW).........BUT.........

The recipe off the Lipton Onion Soup box is WONDERFUL! While it has a bit of ketchup in it, it's not much.....and it is SO yummy! It makes great LO's too...and terrific sandwiches!!!


~Diva




I hate ketchuppy meatloaf. I hate hot ketchup in any way, actually. I usually make the meatloaf without ketchup on top while cooking but dip it in ketchup once I'm eating it. Or steak sauce. A lot of times, I'll cover it with steak sauce as it cooks and that adds a bit of tangy goodness to it. :p

[Mel C.]

FoodPorn? I'm the Queen of FoodPorn!

Link to my FoodPorn by Sabra on FB! (http://www.facebook.com/album.php?aid=76062&id=569412502&l=589f7f7995)

Dayum!!!!!

[Arwen]

I don't put a lot of ketchup in my meatloaf either. Here's my recipe but this is very very very by feel and that's hard to measure.


1 lb ground hamburger (the leaner the better)
2 eggs
1/2 - 1 C bread crumbs (Italian are grand) [or saltines]
1/2 C Parmesan cheese
1 C corn, drained
1 TB Mustard
1 TB Catsup
2 TB Garlic Powder
2 TB Tony Cachere's Cajun Seasoning
1 TB Worcestershire Sauce

Preheat oven to 350.

Mix everything together except the corn (this is because you will squish the poor little corn kernels otherwise). This needs to have a doughy consistency (you know...like a LOAF). Then put in the corn (for a zippy alternative, try a can of Ro-Tel tomatoes. You will have to increase the bread crumbs) .

Shape into a loaf in a loaf pan. Bake for 55 minutes. Test for doneness.

The worst thing in this world is dried out meatloaf. NASTY! But you do want the edges to crisp up so you have that texture.

My fave thing is meatloaf sandwiches the next day. OM

[Arwen]

Here's a yummy sounding salad that would be an iron-booster!

Flat Iron Steak and Spinach Salad

Prep Time: 25 Minutes Ready In: 50 Minutes Cook Time: 25 Minutes Servings: 6

Ingredients:

2 pounds flat iron steak
salt and ground black pepper to taste
2 tablespoons olive oil
1 large red onion, thinly sliced
1/2 cup Italian salad dressing
3 large red bell peppers, cut into 1/2 inch strips
2 portobello mushrooms, sliced
1/2 cup red wine
4 cups baby spinach leaves
1/2 cup crumbled blue cheese


1. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
2. Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.
3. Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
4. Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.
5. Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.

Nutrition Information
Servings Per Recipe: 6
Calories: 431
Amount Per Serving

* Total Fat: 30.7g
* Cholesterol: 77mg
* Sodium: 611mg
* Total Carbs: 12.7g
* Dietary Fiber: 3.1g
* Protein: 22.7g

from Allrecipes.com 11/13/2009

[Gemme]

Here's a yummy sounding salad that would be an iron-booster!

Flat Iron Steak and Spinach Salad

Prep Time: 25 Minutes Ready In: 50 Minutes Cook Time: 25 Minutes Servings: 6

Ingredients:

2 pounds flat iron steak
salt and ground black pepper to taste
2 tablespoons olive oil
1 large red onion, thinly sliced
1/2 cup Italian salad dressing
3 large red bell peppers, cut into 1/2 inch strips
2 portobello mushrooms, sliced
1/2 cup red wine
4 cups baby spinach leaves
1/2 cup crumbled blue cheese


1. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
2. Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.
3. Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
4. Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.
5. Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.

Nutrition Information
Servings Per Recipe: 6
Calories: 431
Amount Per Serving

* Total Fat: 30.7g
* Cholesterol: 77mg
* Sodium: 611mg
* Total Carbs: 12.7g
* Dietary Fiber: 3.1g
* Protein: 22.7g

from Allrecipes.com 11/13/2009

This sounds yummy!

[Tommi]

Sherrie cooks meal size portions and fills my freezer with my favorite foods.

Now, I hear that fresh fish is the in thing...So, when LeftWriteFemme is off writing, and I need to eat more fish they say, but it stinks up the house whether in or out of shiny side in, shiny side out, windows open , evacution fans on...Ewww...

1.Shiny side out, or shiny side in when it says cook in Aluminum foil..make tent, etc..

2. Does it matter?

3. What's a non fishy smeling or tasty fish, beside halibut and salmon, and I WILL NOT be doing this :fishing:

[Arwen]

3. What's a non fishy smeling or tasty fish, beside halibut and salmon, and I WILL NOT be doing this :fishing:

I am so not the person to answer this one. I love the taste of fish. But a non-fishy fish is fresh Tuna.

[morningstar55]

hey ya strangers.......... nice thread...

Tommi ithat is a cute siggie pic... :)

Arwen.. the steak and spinach recipe sounds yummy.... i like trying new things.. howz thr weather by u ??? heard about snow..
have any of you heard of a white wine cake???
my daughters aunt just posted something about it today im gonna see if i can get the recipe and share.

[Gemme]

Sherrie cooks meal size portions and fills my freezer with my favorite foods.

Now, I hear that fresh fish is the in thing...So, when LeftWriteFemme is off writing, and I need to eat more fish they say, but it stinks up the house whether in or out of shiny side in, shiny side out, windows open , evacution fans on...Ewww...

1.Shiny side out, or shiny side in when it says cook in Aluminum foil..make tent, etc..

2. Does it matter?

3. What's a non fishy smeling or tasty fish, beside halibut and salmon, and I WILL NOT be doing this :fishing:

I've done shiny side in/out and I haven't seen a huge difference either way. I like tilapia. It's a sweeter fish that doesn't taste so 'fishy'. I'm not sure about the smell while cooking but I know it doesn't smell fishy when I order it out.

*shrug*

We have thread related smilies now! ----> :eating: :cooking: :chef:

:weightshock: <------ Me after several days of being taken out to eat

[Arwen]

Anyone have a favorite recipe they are making for Thanksgiving (if you celebrate it) or a recipe they have lost that they wish they could find again?

[Arwen]

Someone PM'd me. They would ike to find a good brownie/chocolate cake recipe that does not require squares of baking chocolate. They are not in the US so some ingredients may be less easy for them to come by.

What do you say BF Kitcheners? Got a good recipe to help this Planeteer out? :)

[Angelika]

Arwen,

There is a recipe that only requires coco powder.

http://www.cacaoweb.net/brownies3.html

And here is a site with some other tips:

http://www.squidoo.com/chocolate-brownies

Angelika

Someone PM'd me. They would ike to find a good brownie/chocolate cake recipe that does not require squares of baking chocolate. They are not in the US so some ingredients may be less easy for them to come by.

What do you say BF Kitcheners? Got a good recipe to help this Planeteer out? :)

[Arwen]

Arwen's Spicy Stew



1.5 lbs stew meat
2 lg russet potatoes, chopped 1 "

2 turnips (the purple/white round ones), chopped 1/2"

2 Serrano peppers, sliced

1 Bell pepper, chopped 1 "
1 onion, diced medium

1 Can Ro-Tel Tomatoes, original recipe
1/2 can good red wine (I used Vin Robles Red4 Syrah)
1/2 can water
2-3 TB garlic powder
1-2 TB Tony Cachere's Cajun Seasoning (tm)
1 dash Balsamic Vinegar
2 dashes Liquid Smoke

I layered the first seven ingredients into the crock-pot. Then I added the tomatoes followed by the wine/water(using the can from the Ro-Tel tomatoes.) Last I put on the seasonings. I've covered it and set it on high. Should be dinner by six. I'll serve it with some biscuits. Would have done a salad, but I think the stew will be enough. It's my first time EVAH to cook with turnips so I'll let you know how it turns out. Or my guests can tell you. Grin.

[Sam]

NGREDIENTS
8 ounces penne pasta
1/2 pound boneless, skinless chicken breasts, cut in 1/2-inch strips
4 teaspoons OLD BAY® Seasoning, divided
1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup heavy cream
3 green onions, sliced

DIRECTIONS
Cook pasta as directed on package.

Coat chicken with 1 teaspoon of OLD BAY. In a large nonstick skillet, melt butter on medium heat. Add chicken. Cook 2 to 3 minutes per side.

Coat shrimp with 2 teaspoons of OLD BAY. Add shrimp to chicken. Cook while stirring 2 to 3 minutes or until shrimp turn pink.

Mix remaining 1 teaspoon OLD BAY and heavy cream. Stir into skillet with cooked pasta and green onions. Simmer 5 minutes or until sauce thickens and pasta is heated through.

[Sam]

SHRIMP & CHICKEN PENNE

NGREDIENTS
8 ounces penne pasta
1/2 pound boneless, skinless chicken breasts, cut in 1/2-inch strips
4 teaspoons OLD BAY® Seasoning, divided
1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup heavy cream
3 green onions, sliced

DIRECTIONS
Cook pasta as directed on package.

Coat chicken with 1 teaspoon of OLD BAY. In a large nonstick skillet, melt butter on medium heat. Add chicken. Cook 2 to 3 minutes per side.

Coat shrimp with 2 teaspoons of OLD BAY. Add shrimp to chicken. Cook while stirring 2 to 3 minutes or until shrimp turn pink.

Mix remaining 1 teaspoon OLD BAY and heavy cream. Stir into skillet with cooked pasta and green onions. Simmer 5 minutes or until sauce thickens and pasta is heated through.

[Mister Bent]

I'm going to have to try your stew, Arwen. I love the slow cooker for stews, especially going into winter.

On the menu at Chez Bent/e today is a family favorite:

White Chili with Ground Turkey
Cooking time is only about 30 mins. though I often simmer longer.

* 1 onion, chopped
* 3 cloves garlic, minced
* 1 1/2 pounds ground turkey
* 2 (4 ounce) cans canned green chile peppers, chopped
* 1 tablespoon ground cumin
* 1 tablespoon dried oregano
* 1 teaspoon ground cinnamon
* ground cayenne pepper to taste
* ground white pepper to taste
* 3 (15 ounce) cans cannellini beans
* 5 cups chicken broth
* 2 cups shredded Monterey Jack cheese


Directions

1. In a large pot over medium heat, combine the onion, garlic & ground turkey. Saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste & white pepper to taste and saute for 5 more minutes.
2. Add two cans of beans & the chicken broth to the pot. Take the third can of beans & puree them in a blender or food processor (I just mash them with fork). Add this to the pot along with the cheese. Stir well & simmer for 10 minutes, allowing the cheese to melt.

I cook up a big pot of brown rice to serve the chili over.

[Arwen]

Easton, that sounds DIVINE!

Mr. Bent, I am a huge fan of the slow cooker too! Thanks for that recipe. I am definitely going to try that one.

[Mister Bent]

Easton, that sounds DIVINE!

Mr. Bent, I am a huge fan of the slow cooker too! Thanks for that recipe. I am definitely going to try that one.


I like this recipe because I can start the brown rice, then the chili and everything is done at the same time. AND it's easy enough for me to make on a weekday after work, while it's simmering, I can take a shower then enjoy some family time.

I hope you'll post more slow cooker recipes. Somewhere I have a good one for beef stew.

[Sam]

Easton, that sounds DIVINE!

Mr. Bent, I am a huge fan of the slow cooker too! Thanks for that recipe. I am definitely going to try that one.


I have to make it once a week, its so good!

[Mister Bent]

SHRIMP & CHICKEN PENNE

INGREDIENTS
8 ounces penne pasta
1/2 pound boneless, skinless chicken breasts, cut in 1/2-inch strips
4 teaspoons OLD BAY® Seasoning, divided
1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup heavy cream
3 green onions, sliced


I have to try this, too, but substitute for the heavy cream. Old Bay is great stuff, I use it when I steam crab legs.

[Queerasfck]

I have to try this, too, but substitute for the heavy cream. Old Bay is great stuff, I use it when I steam crab legs.

Dude, you steam your own legs??? Gross.

[Mister Bent]

Dude, you steam your own legs??? Gross.

The part I hate is shaving them first.

[SuperFemme]

Chicken Helper:

some chicken stuffs
a box

follow the directions on the box
(make sure to put a large wooden spoon around your neck if you have short term memory problems)

serve.

GourmetFemme

[Gemme]

The part I hate is shaving them first.



If you steam them first, it will be easier.

[Arwen]

Arwen's Spicy Stew



1.5 lbs stew meat
2 lg russet potatoes, chopped 1 "

2 turnips (the purple/white round ones), chopped 1/2"

2 Serrano peppers, sliced

1 Bell pepper, chopped 1 "
1 onion, diced medium

1 Can Ro-Tel Tomatoes, original recipe
1/2 can good red wine (I used Vin Robles Red4 Syrah)
1/2 can water
2-3 TB garlic powder
1-2 TB Tony Cachere's Cajun Seasoning (tm)
1 dash Balsamic Vinegar
2 dashes Liquid Smoke

I layered the first seven ingredients into the crock-pot. Then I added the tomatoes followed by the wine/water(using the can from the Ro-Tel tomatoes.) Last I put on the seasonings. I've covered it and set it on high. Should be dinner by six. I'll serve it with some biscuits. Would have done a salad, but I think the stew will be enough. It's my first time EVAH to cook with turnips so I'll let you know how it turns out. Or my guests can tell you. Grin.


Um.. up the water by 1/2 a can. Cut back on the chilies by one. Or not. :) Depends on how hot you like things. OrganicButch and PixieStars seemed to like it. Definitely add carrots. :) Will make again.

[Gemme]

Um.. up the water by 1/2 a can. Cut back on the chilies by one. Or not. :) Depends on how hot you like things. OrganicButch and PixieStars seemed to like it. Definitely add carrots. :) Will make again.

Glad the dish worked. :)

[Lady Jewel]

Does anyone have a sugar free recipe for brownies that does NOT require the use of Splenda?? I HATE the flavor of Splenda. Thank you in advance for any help on this.

Jewel

[Medusa]

About twice a month we have "Nasty Casserole" around here.
It's usually a conglomeration of shit that I can find that needs to be used but generally has many of the following ingredients.

1 layer of corn tortillas
1 layer of refried beans
1 layer of cheddar cheese
1 layer of chicken cooked with cilantro, onion, garlic, cumin, chili powder, etc.
another layer of corn tortillas
1 layer of black beans
another layer of whatever cheese
a layer of red sauce or my really good sour cream sauce
and usually more layers of cheese than any human should eat
and sometimes a layer of corn
and sometimes a layer of black olives
and most of the time a good sprinkling of green onion

Its guaranteed to give you heartburn but is WAY pocketbook friendly and tastes decadent as HELL and makes a LOT.

[Arwen]

Does anyone have a sugar free recipe for brownies that does NOT require the use of Splenda?? I HATE the flavor of Splenda. Thank you in advance for any help on this.

Jewel

Fudgy Brownies

6 tbsp margarine
4 Baking Chocolate, unsweetened, square
1/3 cup fat free milk
1/3 cup Preserves, apricot, light, sugar free
1 raw egg yolks
1 tsp vanilla extract
10 3/4 tsp sweetener (sugar substitute) (Equal for Recipes)
1/2 tsp low sodium baking powder
1/8 tsp salt
3 egg whites
1/8 tsp cream of tartar
1/3 cup chopped walnuts (optional)
1/2 cup white all purpose flour
1 cooking spray


Directions
1 Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted.
2 Remove from heat; whisk until chocolate is fully melted. Whisk in egg yolk and vanilla; mix in combined flour, Equal®, baking powder, and salt until smooth.
3 In a separate bowl, beat egg whites and cream of tartar to stiff peaks. Fold chocolate mixture into egg whites. Fold in walnuts, if desired. Spray an 8 inch square baking pan with nonstick cooking spray and pour in batter.
4 Bake in preheated 350°F oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes (do not overbake). Cool on wire rack. Serve warm or at room temperature.

SOURCE: http://www.dlife.com/diabetes/diabetic-recipes/Fudgy-Brownies/r137.html

I have not made these.

[Diva]

It's cookie time at Chez Diva......I love this time of year!! The following recipe is one of my Mom's (I have her copy in her handwriting, framed and hanging in my kitchen!).....my favorite cookie of hers....and now it's also my daughter's favorite, so she'll be getting a big box of them in the next couple of weeks.

Pin Wheel Cookies

1 c. butter
2 c. sugar
2 eggs, beaten
3 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
1 sq. bittersweet chocolate, melted OR 3 T. cocoa + 1 tsp. butter

Mix in order given (except for chocolate).

Divide in half. Add melted chocolate to one half and work it in thoroughly. Roll out each half between wax paper, then place one on top of the other.

Roll together like a jelly roll. Chill. Slice thin. Bake at 350 until light brown (about 10-12 minutes) They will spread just a bit, so don't put slices too closely together.

This is a pretty cookie.


Happy baking!

[Arwen]

Dinner tonight:

Cheesy Chicken Chasserole :D

1 Can Chicken, drained
4 oz Velveeta
2 Cups Elbow Macaroni, cooked, drained
1 Can Cream of Chicken soup
1/2 Can Chicken Broth
1 TBS Garlic Powder
1 TBS Tony Cachere's Cajun Seasoning

Preheat oven to 350.

Combine everything in a casserole (0r chasserole if you are into alliteration...lol) and cook for 30-45 minutes until bubbling. This was a yummy dinner tonight but a wee bit on the runny side. Might want to add a 1/2 C of bread crumbs next time. My dinner guest liked it so I was happy.

[Diva]

This is one of my Mom's recipes....I recently found an old recipe box of hers... I'm so happy to have these recipes...in her sweet, delicate handwriting!! :)

SOPA

12 tortillas
1 lg. fryer or hen (cooked and boned)
1 can mushroom soup (no water)
1 can cream chicken soup (no water)
1 small can pet milk
1 c. chicken broth
1 can chopped chilies
1/2 lb. grated sharp cheese

Break tortillas into bite size and put a single layer into a buttered casserole dish, then add layer of chicken. Mix soups, milk, chicken broth & chilies and pour a portion over chicken to cover, then sprinkle cheese over this. Repeat layers topping with cheese.

Bake at 350 degrees for about 30 minutes.

[Arwen]

This is one of my Mom's recipes....I recently found an old recipe box of hers... I'm so happy to have these recipes...in her sweet, delicate handwriting!! :)


What a delightful find for you, Diva. This recipe sounds delicious. Is it one you remember well?

[Blue_Daddy-O]

What a delightful find for you, Diva. This recipe sounds delicious. Is it one you remember well?

Arwen...I have this great recipe for a salad!!!!! LoLoLoL!!!!! chuckling

[NotAnAverageGuy]

Miss Diva may I snag your recipe for your pin wheel cookies? They sound fabulous!!!!

[Diva]

What a delightful find for you, Diva. This recipe sounds delicious. Is it one you remember well?

I remember it vaguely.....but I remember it as creamy goodness!

Miss Diva may I snag your recipe for your pin wheel cookies? They sound fabulous!!!!


Of course! They ARE!!!

[NotAnAverageGuy]

WOOT WOOT thank you ma'am

[Arwen]

Arwen...I have this great recipe for a salad!!!!! LoLoLoL!!!!! chuckling

Darlin', we will find you some easy peasy recipes for vegans. Linus has a thread here as well and he's also vegan. :) How long have you been vegan?

[Alpha Dog]

1 lb cleaned baby spinach
1 lb King Salmon In 1 inch chunks
salt & pepper
2 avocado
red onion
grape tomatoes
pine nut garnish

Dressing:
1 shallot minced
2 T Dijon mustard
juice of 1 orange
0.5 t red chili flakes
0.25 t salt
0.5 t ground ginger
pinch white pepper
0.25 t black pepper
1 T honey
0.5 c red wine vinegar
2 oz walnut oil
2 oz canola oil
4 oz olive oil

Procedure: blend all dressing ingredients emulsifying oils last. Roast seasoned Salmon in 400º F oven on well-oiled pan for 3 minutes. Toss spinach in dressing- plate spinach then arrange avocado slices, red onion, tomatoes, pine nuts & salmon over. Serves 4-6.

[NotAnAverageGuy]

Thank heaven for this thread, ya'll are giving me mucho recipes that I can't wait to make and taste.

Diva, I will let you know what my family said about your cookies, I am making them for turkey day!!!

[Ursy]

Chicken Helper:

some chicken stuffs
a box

follow the directions on the box
(make sure to put a large wooden spoon around your neck if you have short term memory problems)

serve.

GourmetFemme


Now, how does that help the chicken, I'd like to know!
I don't think we have any kinds of helpers here in Australia... though my daughter has on occasion peeled vegetables for me, if that counts!

[Arwen]

For those of us who celebrated Thanksgiving with a huge turkey or a small one, here's my favorite recipe for soup from leftover turkey. My beloved mother introduced be to this soup so it has connections to her as well for me. I hope if you try this, you will do two things.

1. Let me know how you liked it.
2. Set some aside for me! LOL

By the by? If you are going to freeze this, leave the rice out. You can add that when you are heating it back up.


@@@@@
Bess Burns Best Turkey Soup

Leftover Turkey and bones
2 Tbl parsley flakes
2 Tbl onion flakes
1 or 2 Tbl lawry's seasoned salt
1/2 tsp Black pepper
1 tsp salt
2 11 oz Cans cream of tomato soup
3/4 cup cooked rice

Fill soup pot half full with water. Boil turkey and bones in water for
1 hour. Remove bones and add rest of ingredients. Simmer for at least
one more hour.

SOURCE: Cotton Country Cookbook (Monroe, LA Jr League)
-----

[NotAnAverageGuy]

Miss Diva the pin wheels were a hit

TY again for allowing me to borrow your recipe

[Arwen]

This chocolate sauce is from a friend of mine from many years ago. I knew N.D. in B.G, OH. lol This recipe is one that has been handed down in her family for years. She shared this in Dreaming: An Almanac of Lesbian Lore and Vision (volume 2)

Lois' Sauce

1 C sugar
1 1/2 TBS Cocoa
Pinch Salt
1 TBS Butter
2 TBS Karo
1/2 C Milk
Dash Vanilla

In a saucepan, combine all ingredients except vanilla. Cook over medium heat. Let boil 3 to 4 minutes. Add vanilla and cool.

This stuff is addictive and beats the pants off other chocolate sauces I've tried. mmmm

[Arwen]

Here's a recipe for Red Beans&Rice. This is a very traditional dish in Louisiana. It was usually made on Mondays because that was wash day. You could put on a big pot of beans in the morning and not have to worry about supper!

Mama Mann's Red Beans & Rice

1 large bag dry red beans
1 lb ground beef
1 lb ground sausage (Mama likes sage sausage)
1/2 C chopped onion
1/2 C Cajun seasoning (Mama recommends Tony Chachere's(tm) Cajun Seasoning)
1 large Can Tomato Paste
1 C Ketchup (more or less to taste)

For best results, use dry beans. (If not available, canned beans can be used--drain them but don't rinse them--and Mama says 'ask yourself WHY you don't have dry beans in your pantry!') Soak the beans for at least three hours--best if overnight. Some will float to the top--discard those immediately. Drain, rinse and put in a large soup pan. Add just enough water to cover completely and cook over low heat until done. Check periodically to ensure beans remain covered. Beans will be soft but not mushy. When cooked, take 1/2 of them out and smash them to use as a thickener. Put back in the pan. Cook beef and sausage together, add onions and cook until meat is done and onions are clear. Drain and pour into pot with beans. Add your seasonings, tomato paste and ketchup. Stir and allow to simmer together until well-mixed and flavors are blended. Serve with white rice and cornbread. Like many tomato-based dishes, it's better on day 2 and freezes beautifully.


That's exactly how I got the recipe. LOL I always monkey around with mine so this is just a skeleton really. You can make a non-meat version of this as well.

[Cantwin4losing]

Love this recipe. Amazingly easy and so tasty.

NEW POTATOES BAKED IN CREAM

10 to 15 sm. red skinned new potatoes
2 c. heavy cream
5 med. cloves garlic, finely minced
Salt and white pepper to taste
Chopped parsley or chives for garnish

Scrub potatoes in warm water. Slice them into 1/8 inch thick slices. Place in an 8 inch square pan. Add cream, garlic, salt and pepper and toss until completely mixed.
Cover tightly with aluminum foil and make a hole in the center about the size of a half dollar. Bake in a 350 degree oven for approximately 25 minutes or until potatoes are tender.

Remove foil and bake another 10 minutes or until cream is bubbling and brown color shows on top. Garnish with chopped parsley or chives.

:newbie:

[Arwen]

Oh yummy! Those sound divine! Thanks so much for sharing!

[Jet]

Cook full quart of heavy whipping cream, stirring slow and low until thick.
Optional-add grated parmesan to thicken

Add 1 can of unmarinated artichoke hearts (coarsely chopped)
Add 1 bag of unmarinated sun dried tomato (Coarsely chopped)
Optional-mushrooms

Salt and pepper to taste (using kosher salt)

Serve over whole grain penne or fetuccini

with a tossed salad topped with basalmic vinegar and olive oil

[Queerasfck]

Ground beef tacos with cheddar cheese and iceberg lettuce. They were heaven sent!

[Medusa]

Tonight we are having pork chops marinated in fresh orange, soy sauce, ginger, and sprinkled with nutmeg, brown sugar, and sesame seeds before baking along with a baked potato and my secret green beans.

Here is how I get Jack to eat green beans, albeit they arent very healthy.

Fry up some frozen green beans in bacon grease.
Throw in some soy sauce, freshly minced garlic, and white pepper.
When they begin get pissed off (shrivel), sprinkle with brown sugar and cook down to limp green delights.

Jack loves them :)

[Queerasfck]

Ground beef tacos with cheddar cheese and iceberg lettuce. They were heaven sent!

Let me just add, my lady made THE BEST homemade salsa tonight. It made the meal!

[Gemme]

Tonight we are having pork chops marinated in fresh orange, soy sauce, ginger, and sprinkled with nutmeg, brown sugar, and sesame seeds before baking along with a baked potato and my secret green beans.

Here is how I get Jack to eat green beans, albeit they arent very healthy.

Fry up some frozen green beans in bacon grease.
Throw in some soy sauce, freshly minced garlic, and white pepper.
When they begin get pissed off (shrivel), sprinkle with brown sugar and cook down to limp green delights.

Jack loves them :)

This sounds heavenly. All it needs is some good wilted lettuce and it'd be perfect.

[apretty]

Let me just add, my lady made THE BEST homemade salsa tonight. It made the meal!

thank you dear, it's all about the cuisinart. (plus you went back out for the limes that we'd forgotten.)

[morningstar55]

wow a lot of great recipes :chef:

i love to cook and try new things, experiment sometimes.. lol
here is a great nacho one.....

left over bbq chicken works the best for this .. BUT
when its not available i get a rotisserie chicken...

cut up meat into how ever size pieces you like.
refreid beans
choped onion
shredded cheese of cheddar or mexican blend
unsalted nacho chips ( i get this from mexican restaurants)

optional items for topping
jalapenos slices
salsa
sour cream

spread refried beans on chips, sprinkle onions, chicken and top with cheese.
pop in oven or micro wave until cheese is melted.
then top with what ever you wish.:chef:

this also works well with tostada shells

[Diva]

Cayenne Shortbread

Preheat oven to 350.

1 tsp. cayenne
1 tsp. salt
2 1/2 c. flour
1/2 lb sharp cheddar, grated
1/2 lb unsalted butter, room temp
1 c. chopped pecans

Sift cayenne, salt & flour; set aside.
Cream together cheese & butter until well blended.
Gradually add dry ingredients. Stir in pecans.
Divide dough in half & shape into 2 logs,
approximately1 1/2 in. in diameter & 9 inches long.
Wrap in plastic & chill for at leastan hour (can be frozen).

Generously butter baking sheets or use parchment paper. Cut into
1/4 inch slices.

Bake about 15-20 minutes. Cool on wire racks. Store in
an airtight container.

Makes 6 dozen.

These are DELISH! But You might want to warn Your guests
that these are SAVORY and not sweet.....or it's rather
disconcerting! :eyebat:

[Arwen]

Does anyone have a tried and true recipe for Swedish Meatballs? Crockpot preferable. :)

[Gemme]

This recipe comes from my bestie in Florida who knows how I like my recipes to read. I'm posting it as she wrote it.

Pulverize a box of vanilla wafers with 1/2 cup of pecans
Add 3 TBS of cocoa powder and 1 cup of confectioner's sugar
Blend 3 TBS of corn syrup, 1/3 cup water and 2 tsps of rum extract

If you are feeling frisky, use 1/3 cup + 2 TBS of actual rum.

Blend wet and dry ingredients.

Get ready to use your fingers!

Roll into bite size balls and either roll in additional sugar or cocoa powder (or BOTH!).

The longer they sit, the stronger they get.

I'm SOOO gonna make some of these for Christmas!

[always2late]

When I was in my teens, my best friends mom used to make this beef and barley stew that was to die for. I loved that stew and regret that I never got the recipe. Over the years I have found other beef and barley stews and soups...but none are quite the same. Does anyone have a recipe for beef barley stew? I am going to keep trying til I find it :)

[Medusa]

Does anyone have a tried and true recipe for Swedish Meatballs? Crockpot preferable. :)


I usually throw some frozen meatballs in a crockpot with a quart of sour cream, 2 cans of beef broth, and a package of french onion soup mix. It ain't real Swedish, but its REAL good

:)

[Arwen]

Dusa, thanks for that recipe. Can't wait to try it out.

Gemme, I have some rum in my cabinet. I'll give these a try!

Always2late, try this one!

Beef Barley Stew -- Mom's Recipe


1-1/2 pounds lean beef stew meat, cut into 1/2-inch cubes
2 large potatoes, cubed
1 medium onion, chopped
1 tablespoon vegetable oil
3 cans (14-1/2 ounces each) beef broth
1 cup medium pearl barley
1 Tsp. dried thyme
1/4 Tsp. dried rosemary, crushed
1/4 Tsp. pepper
4 medium carrots, sliced
1/4 Cup each frozen green beans and corn

Method



In a large saucepan or Dutch oven, brown meat on all sides and onion in oil over medium-high heat.
Add the broth, barley and seasonings; bring to a boil.
Reduce heat; cover and simmer for 1 hour.
Add carrots and potatoes; bring to a boil.
Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender.
Stir in frozen green beans and corn at the very end.
Check for seasoning
ENJOY!

From zestycook.com

[Medusa]

Tonight I made some awesome chicken wings!

I had bought a huge package of those little frozen drummies and had planned to make hotwings at Christmas but we decided that we wanted an easy dinner.

I took a bunch of drummies and threw them in a cake pan and baked them at 350 for 40 minutes (until the chicken juice was clear).
Then I slathered them in sauce and cooked them for another 18 minutes.

The sauce was easy but I never measure anything so there really isnt a recipe:

Mix up:
a bunch of soy sauce
a bunch of honey
probably 1/2 tsp of ginger (or more)
and some squirts Sweet Baby Ray's bbq sauce

Jack licked her plate clean and the dog ran back and forth between the stove and our dining table several times.

In other words: They were a hit!

[Corkey]

Does anyone have a tried and true recipe for Swedish Meatballs? Crockpot preferable. :)


Try www.scancook.com

[MsDemeanor]

My favorite holiday cookie recipe uses just the yolk part of the egg, so after my cookie baking marathon :cookielove:, I'm now stuck with 8 egg whites. Any suggestions? Mister suggested lemon meringue pie, but that uses both parts of the egg, just in different parts of the pie. I'm fearful that I might have to resort to some awful egg white quiche or such :crap:

[weatherboi]

My favorite holiday cookie recipe uses just the yolk part of the egg, so after my cookie baking marathon :cookielove:, I'm now stuck with 8 egg whites. Any suggestions? Mister suggested lemon meringue pie, but that uses both parts of the egg, just in different parts of the pie. I'm fearful that I might have to resort to some awful egg white quiche or such :crap:

Meringue Kisses are good but I dont have a recipe...easy inertnet find. I used to make cocnut macaroons with my leftovers.
Here is recipe.



Coconut and Chocolate Macaroons
30 Cookies

4 large egg whites
1¼ cups sugar
¼ teaspoon salt
1 tablespoon honey
2½ cups unsweetened coconut (see note)
¼ cup flour
½ teaspoon vanilla extract
2 ounces bittersweet or semisweet chocolate, chopped

In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.

Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.

When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.

(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)

When ready to bake, line a baking sheet with parchment paper or Silpat and preheat the oven to 350 degrees F.

Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.

To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set

[violaine]

weatherboi-

i love to make the same cookies [without chocolate]- and i use oat flour and buckwheat honey - yum ! :tease:

[Diva]

My favorite holiday cookie recipe uses just the yolk part of the egg, so after my cookie baking marathon :cookielove:, I'm now stuck with 8 egg whites. Any suggestions? Mister suggested lemon meringue pie, but that uses both parts of the egg, just in different parts of the pie. I'm fearful that I might have to resort to some awful egg white quiche or such :crap:


I make a pretty cookie called "Forget~Me~Nots"..........

Preheat oven to 350.

2 egg whites
1/2 c sugar
1 c chocolate chips
1/2 c chopped pecans

Whip egg whites, gradually adding sugar. Whip until stiff peaks form. Stir in chocolate chips & pecans.

Drop by spoonful~making peaks~ onto a foil lined cookie sheet. Put in the oven and turn it off. Leave them in for 6 hours or overnight.

It's a pretty holiday cookie. Store in an airtight container.

[MsDemeanor]

Thank you for the yummy suggestions!!! I knew that there had to be something more fun than scrambled egg whites!!!!!

[Arwen]

Bisquick Sausage Ball Recipe

2 cups Bisquick
10 oz. shredded cheese (or shred your own)
1 pound sausage

Put the Bisquick in the bowl. Add the cheese. NOTE: If you are grating yoru own then, grate a little and cover with the Bisquick. Repeat until cheese i mixed in. You can avoid a huge clump o' cheese this way.

Once the Bisquick and cheese are mixed together, it's time to add the
sausage. I use Jimmy Dean Hot when I'm not worried about folks who can't take the heat. Cheap sausage makes for greasy balls. (Don't go there.)

Now mix it all together by hand. Yep, by hand. :) It's all ooky but you need it nice and smooth. If you have helpful children, let them do it.

Once the mixture is ready, cover a cookie sheet with sides or a baking
dish with tin foil. Roll the mixture into small balls about the size of walnuts and place them on the pan about 1/2 an inch apart. They will spread out.

Bake the sausage balls at 350 degrees F for 20 minutes. The sausage
balls should be lightly browned. Some spots will be a little darker than
other spots.

Once the sausage balls are cool, put them in airtight containers and
store them in the refrigerator. Can be served cold or hot. Heated is better. Wrap them in some foil and heat them in the oven.

[Jet]

I invented this because I hate oatmeal, grits etc.

Plain bran flakes
1 part milk
1 part half and half
tablespoon of imitation vanilla

your choice of fruit.
I use raisins
and dried fruit

sprinkle with
sweetener and cinnamon

[Queerasfck]

It was a long week for me and my new schedule doesn't allow me to make dinner at the normal time Monday-Friday. So tonight I am really happy to be able to sit down at the table and eat dinner with my lady. After that maybe we'll get in the hot tub. Then later see what's happening over at Juniper Creek on the season premiere of Big Love (http://www.hbo.com/biglove/index.html).
I'll be making:

Pomodoro Fresco Sourdough Bruschetta (http://www.foodnetwork.com/recipes/guys-big-bite-/pomodoro-fresco-sourdough-bruschetta-recipe/index.html)(I'll be using fresh basil that apretty has been growing in our garden)
Eggplant parmesan
Meatballs (my mom's family receipe)
Spagetti with marinara
Parducci red wine (http://www.mendocinowinecompany.com/Parducci.html)

[Arwen]

I'm looking for some appetizer recipes. What do you have? :):badcook:

[WolfyOne]

This recipe would be for those that really like sweet potatoes. I saw a recipe in a new cook book I got and it was for sweet potato soup. I thought I'd give it a try and see what it tasted like. I can honestly say, it was different, but I liked it and so did R. It was really simple to make.


Sweet Potato Soup

1/2 cup chopped onion (1 medium)
1/2 cup chopped celery (1 stalk)
1 clove garlic, minced
1 tablespoon butter
1 sweet potato, peeled and cubed (about 2 cups)
2 cups chicken broth
1/2 teaspoon ground nutmeg
1 1/2 cups half and half or light cream
1 tablespoon maple syrup
sour cream (optional)

In a dutch oven, cook onion, celery and garlic in hot butter over medium heat until onion is tender but not brown. Add sweet potato, broth and nutmeg, bring to boiling.Reduce heat; simmer, covered, 20 minutes or until potato is tender. Remove from heat, cool slightly.

Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Return all soup to the dutch oven. Stir in cream and maple syrup; heat through. If desired top each serving with sour cream and nutmeg.

[Blade]

I'm looking for some appetizer recipes. What do you have? :):badcook:


this is the bomb but only cut the bread in half not 3 pcs

16 pieces white bread with crusts trimmed
Bacon
6 oz. cream cheese
1/2 lb. sausage, browned and drained

Mix sausage and cream cheese; spread on bread. Roll into a roll lengthwise. Cut in three piece. Wrap with enough bacon to reach around and place cut end of bacon down on cookie sheet. Bake at 375 degrees for 20 minutes. These may be frozen and reheated.

[Arwen]

June, thank you for the healthy treats.
Blaze, thank you for what sounds like a divine yumminess!
Wolfy, is that soup sweet or savory?

:clap:

[Blade]

You are welcome and that is exactly the word that came out of my mouth at a Christmas party when I first tasted it.
OH MAN THAT IS DIVINE!

June, thank you for the healthy treats.
Blaze, thank you for what sounds like a divine yumminess!
Wolfy, is that soup sweet or savory?

:clap:

[Arwen]

You are welcome and that is exactly the word that came out of my mouth at a Christmas party when I first tasted it.
OH MAN THAT IS DIVINE!


Okay so I have to ask. Was the person who made that from the south? Because that's got southern written ALL over it. Bacon AND Cream Cheese AND Sausage AND White Bread?

'Dusa! Quick! You want this recipe.

[Blade]

Chuckling...yes ma'am she was very southern. But guess what you can make and freeze them so I make them on Sunday and take a few to work with me for breakfast.

Okay so I have to ask. Was the person who made that from the south? Because that's got southern written ALL over it. Bacon AND Cream Cheese AND Sausage AND White Bread?

'Dusa! Quick! You want this recipe.

[Lady Jewel]

These make great appetizers. Easy to make. And delicious.

One package of frozen potato and onion pierogies.
Five Roma tomatoes chopped finely
One clove of garlic finely chopped
Handful of fresh basil torn up
Salt to taste
Sprinkle of nutmeg
Butter for cooking pierogies.


Melt three tablespoons of butter in a frying pan. Add pierogies and brown on both sides slowly so they dont burn.

While pierogies are cooking, add remaining ingredients into a saucepan and cook until hot. Do not allow to boil or it will change the fresh flavor of the sauce.

When pierogies are browned remove from pan and put on a serving plate. Top with sauce and serve immediately.

[Arwen]

remove from pan and put on a serving plate. Top with sauce and serve immediately.

These sound very tasty! Not sure I'd serve them as an appetizer. That sounds like a main dish to me. LOL

[labete]

Yummy thread, Arwen! :)

Mel, you can enhance iron absorption by adding acidity, as others have said, and you can add iron to any food by cooking in iron cookware (http://southernfood.about.com/od/recipes_southern/a/aa092100.htm). Lots of us think of just iron skillets and cornbread or frying, but iron is useful for a lot more than that. You can use an iron dutch oven (http://www.target.com/gp/detail.html/183-9101350-9751661?ASIN=B00062WIUC&AFID=Froogle&LNM=B00062WIUC|Bayou_Classic_Cast_Iron_Dutch_Oven_ with_Lid_and_Basket_8.5_qt.&ci_src=14110944&ci_sku=B00062WIUC&ref=tgt_adv_XSG10001) for just about anything you can use a crock pot for, and they are especially fabulous for pot roasts of beef, pork, or chicken.

Tommi, monkfish tastes like more like lobster than fish, so if you like lobster, try that.

It's kinda funny to see some of my family classics, like rum balls and sausage balls on here. :) I can vouch for the popularity of both of those. I still love the versatility of my beer bread because it's easy, hot, filling homemade bread that can be adapted to virtually any meal and made by anyone (unless you do like I did at write14u's house and triple the sugar trying to make it from memory, LOL!). It is a little dense and slightly sweet (more or less depending on beer used). If you like the crust, bake it in muffin cups.

Basic beer bread

3 cups self-rising flour (or 3 cups flour, 3 tsp baking soda, 1 tsp salt)
1/3 cup sugar
1 12 oz. beer

For best results, sift the flour, but the bread will survive if you don't. If you choose not to sift, use a spoon to fill the measuring cup so it's not packed down.

Mix all ingredients together and bake in greased full size loaf pan (9x5, it will spill over smaller pans) at 375F for 45 minutes to an hour. For a nice buttery crust, brush melted butter over the top anywhere between 30-50 minutes into baking time.

That's it! So easy. But there are lots of fabulous variations possible. Here are a few:

Cinnamon-raisin beer bread: add 1 tsp cinnamon, 1/2 cup raisins, 1/2 cup chopped pecans to mixture (or cranberries, chopped dates, or blueberries, whatever you like!), brush top with butter and brown sugar

Italian beer bread: add 1 tbsp fresh ground rosemary (or to taste), 2 fresh chopped cloves garlic, 1/2 cup parmesan, sprinkle top with coarse salt

Cheddar beer bread: add 1 tbsp minced garlic (or substitute 1 finely chopped jalapeno), 1 cup shredded cheddar, sprinkle a bit more cheddar on top

Honey beer bread: use a honey wheat beer or honey lager and brush top with mixture of honey and melted butter (don't add straight honey to your mixture!)

Hearty beer bread (goes well with stews): use whole wheat flour with Guiness

[Arwen]

Yummy thread, Arwen! :)

Made even yummier by your presence here! :) Thanks for the beer bread recipes! LOVED the variations!

[WolfyOne]

J
Wolfy, is that soup sweet or savory?

:clap:


R said to tell you, it's a mild sweetness and think the creaminess makes it drinkable if you pour it into cups when serving. I don't think it could be savory because of the sweet potato.

[WolfyOne]

Oh and forgot to say, I just got another new recipe book in the mail. This one has 175 one dish recipes. I'm looking forward to making some of the recipes I've already looked at.

[labete]

Made even yummier by your presence here! :) Thanks for the beer bread recipes! LOVED the variations!

You're very welcome! The best things about the beer bread are the versatility and simplicity that still result in a hot, tasty loaf.

I need to remember to post from work tomorrow, where I have stashed the link to 25 free cookbooks. ;)

[MsDemeanor]

I made cheesecake on Sunday. Monday, Mister informs me that something is wrong with it, and that I probably shouldn't eat any. When I offer to toss it and make another, he tells me that he hates to see food go to waste, so he will make the sacrifice and eat it. Later, I open the refrigerator and find a big note on the cheesecake warning that it contains toxins and is not safe to eat (but that it must remain refrigerated).

This ranks right up there on the cuteness scale with the times that he slips "a puppy" in to the middle of the grocery list.


One of my favorite appetizers is goat cheese on endive. Simple and yummy.

[Queerasfck]

Dhania Chatni (Corriander Chutney
Kheera Raita (Shredded Cucumbers in Mint Yogurt)
Alloo Barbatti Charchari (Char Flavored Curried Potatoes and Green Beans)
Pitlai (Madras Fiery Eggplant, Lentil and Chili Stew)
Obla Chawal (Rice)

I had fun shopping for some of these ingredients at an Indian grocery store this morning. I've cooked Indian style before, but have not made this particular potato dish nor the eggplant. Hope they turn out well. It's my contribution to going veg with apretty.

[apretty]

Dhania Chatni (Corriander Chutney
Kheera Raita (Shredded Cucumbers in Mint Yogurt)
Alloo Barbatti Charchari (Char Flavored Curried Potatoes and Green Beans)
Pitlai (Madras Fiery Eggplant, Lentil and Chili Stew)
Obla Chawal (Rice)

I had fun shopping for some of these ingredients at an Indian grocery store this morning. I've cooked Indian style before, but have not made this particular potato dish nor the eggplant. Hope they turn out well. It's my contribution to going veg with apretty.

omg! show-off! (tho, you do make a mean kheera raita!)

[Gemme]

To counteract the waffles and sausages I made us for breakfast!

Olive Oil to saute
1/2 Sweet Onion, chopped big and carmelized
1 small head of cabbage cut in half, then cut in 1/2" slices after coring
Garlic salt
Lots of black pepper
3 tablespoons of citrus soy sauce
1 cup of Trader Joe's low sodium veggie broth
1 cup of the frozen, precooked shrimps from costco

Saute onions first, carmelizing them. Then add the cabbage and let it wilt down a bit then add the broth, seasonings and shrimp. I didn't cook it too long, because I like it a little crisp.

This was really good, but Kat won't eat it. So, there's plenty left for tomorrow's lunch too.

I had to read this recipe three times because the first two times, I SWORE you said to cone the cabbage. I was actually trying to imagine the procedure for that. :blink:

[Queerasfck]

omg! show-off! (tho, you do make a mean kheera raita!)


Still waiting for you to attempt.

[Arwen]

I rarely make the same stew twice simply because I never have the same ingredients. LOL I have a head of cabbage that needs to be used so here is what I'm doing with it.

Arwen's Mock Irish Dinner



1 lb stew meat, thawed
1 can Ro-Tel Original Recipe Tomatoes and Green Chiles
1/2 can red wine ( I used a merlot today)
1 can of water
1 pckg Beefy Onion Soup (dissolved in the can of water)
1 TBS lemon juice
1 tsp black pepper


While meat is thawing, combine other ingredients in crockpot on low. Add meat and cover. Cook for 4-6 hours. At 45 minutes before I want to eat, I'm going to quarter the cabbage and add the wedges. If I really wanted this to be Irish stew, I'd go to the store and get potatoes.

Yeah. That's so not happening. :badcook:

NOTE In an effort to cut down on dishes used and therefore water to wash them, I use the can from the tomatoes as my measuring tool. So a 1/2 can of wine means pour the wine in the can. :D

[Arwen]

Dhania Chatni (Corriander Chutney
Kheera Raita (Shredded Cucumbers in Mint Yogurt)
Alloo Barbatti Charchari (Char Flavored Curried Potatoes and Green Beans)
Pitlai (Madras Fiery Eggplant, Lentil and Chili Stew)
Obla Chawal (Rice)


And when are you doing this again? I'll need early notice so I can get there on time. LOLOLOL!

[Queerasfck]

Dhania Chatni (Corriander Chutney
Kheera Raita (Shredded Cucumbers in Mint Yogurt)
Alloo Barbatti Charchari (Char Flavored Curried Potatoes and Green Beans)
Pitlai (Madras Fiery Eggplant, Lentil and Chili Stew)
Obla Chawal (Rice)
[/QUOTE]

And when are you doing this again? I'll need early notice so I can get there on time. LOLOLOL!

Arwen, I have to say that I was pleased with the results of everything except for the eggplant lentil dish. The flavor wasn't a fiery as I hoped for. But overall it was good! There was plenty of food for extra guests. I always make a lot. Come on by!
Been reading your posts in this thread, looks like you like to cook too.

[Arwen]

Arwen, I have to say that I was pleased with the results of everything except for the eggplant lentil dish. The flavor wasn't a fiery as I hoped for. But overall it was good! There was plenty of food for extra guests. I always make a lot. Come on by!
Been reading your posts in this thread, looks like you like to cook too.

Cooking for me is a way to show my love for my friends as well as express my creativity in tangible (if not long-lasting) ways. :stillheart:

[Sachita]

I'm not sure what I call this but its yummy if you love curry. I try to eat curry once or twice a week. I was feeling creative, I often invent my own recipes, started making chicken and went from there.

boneless organic chicken thighs
brown in coconut oil

In another large pot sauteed onions, mushrooms and celery. Add chicken, chicken stock a lot, add lots of curry, garlic , salt, pepper, roasted red peppers, large diced potatoes. I let it cook maybe an hour and then add about a cup of half and half. I cut the chicken up or leave whole.
It's an excellent soup/stew. I enjoy sipping the creamy curry broth and then fishing out the veggies.

I'm actually making this today. I make a large pot, extra broth and freeze.

[Arwen]

Well the stew turned out okay. Would have been better with some carbs! LOL

Tonight's dinner guest thinks he's getting pulled pork or roast beef, but I've secretly replaced that with corned beef. HEY! I still had cabbage to cook. :)


Arwen's Never-Fail Crockpot Corned Beef


Corned Beef (2-5 lbs)
6-8 Red Potatoes, smallish
2 Onions, peeled and quartered
2 C baby carrots
1 TBS garlic
1 TBS black pepper
1 C cider vinegar
1 TBS brown sugar
Water to cover

In first, carrots. Be lazy. Get the pre-washed kind. Be healthy. Grab the certified organic ones. I am learning to love carrots again. I really love them sauteed in butter and brown sugar, but yeah...that's not the healthiest in the world.

The potatoes (I put them in whole because that's the way I roll) go next. Get you some of the baby reds not the big teen-aged thug ones. You can use the little whites if you prefer...I guess. Just remember that I like the red ones when you invite my happy rear to dinner.

Then the meat. I buy the kind in the package. I squeeze it out of the package along with all the slimy juice stuff. That's the brine, y'all. It's part of what makes corned beef corned. Stop wrinkling your dang noses! I use the little spice packet too. Just sprinkle it over the meat if you want to use it as well.

TIP FROM ARWEN: Keep a plastic grocery bag handy to throw all the waste into. You will appreciate the ease of clean-up afterwards.

Now I put the onions all around the meat. I take one or two quarters (depends on the size of the meat [no wait...doesn't everything?]) to lay all over the meat. I generally use yellow but whites were on sale last night so I used two medium to large whites. I think Vidalias would be DIVINE in this dish too.

Then the garlic, pepper and brown sugar. Because my brown sugar is in my freezer, I just break off a sizeable clump (I used 1 TBS for the measurements for those of you traumatized by my can of wine in the last recipe...thanks for the many reps on THAT one, y'all :D )and put the clump on the meat.

Then I put in the vinegar. NOTE: Cider is the only one I would use for this. I've tried white and balsamic. Balsamic is one of my favorite vinegars and I could (and do) drink it straight. However, it was decidedly NOT good with the corned beef. As in "ewwwwwwwwwwww who ruined the dinner" not good.

Next start pouring in hot water (straight from the tap if you've got good water). I hit the brown sugar to melt it into the juice. You want the water to cover the meat...of if you are like me, to get as close as you can without overflowing.

Now turn that crockpot on high for 4-6 hours or low for 8-12. Of course, if you are like me, you can turn it on high for 4 and then on low until your guest arrives.

I'll be cooking the cabbage about 45 minutes in the crockpot if there's room. Um, oops. Once again I over-estimated my crockpot's capacity. (Hmm, I guess I am a size queen after all.)

Probably going to serve biscuits with this and call it good. I'll report back later. :chef: :badcook: Maybe I'll take a picture too.

[Ashton]

SEXIST SHEET CAKE...WHOOOOFRICKINHOOO!!!!


This is a GREAT recipe ~ great for a good number of people and VERY easy! I can't tell You how many times I've made this cake and it is requested often.....You cannot miss with this one! And if You love chocolate, You'll be in heaven! ;)

CAKE:
1 stick butter
1/2 c. Wesson oil (or something like that)
4 T. cocoa
1 C. water
2 C. sugar
2 C. sifted flour
1/2 C. buttermilk (if You're not a b'milk fan, You can make Your own with 1/2 c of milk with a capfull of vinegar....really!)
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt

Preheat oven 375.
Put butter, oil, cocoa & water in a saucepan & bring to a rapid boil. Combine flour & sugar in a mixing bowl & pour hot mix over this. Blend remaining ingredients well & add to previous mixture. Blend & pour in a large greased 11x16" jelly roll pan. Bake for 15 minutes. Test for doneness. Prepare icing the last 5 minutes of baking time.

ICING:
1 stick butter
4 T cocoa
6 T milk
1 box powdered sugar
1 C. coarsely chopped pecans

Mix butter, cocoa and milk in saucepan and bring to a boil. Add powdered sugar and stir well. Spread hot icing on hot cake as it comes from the oven. Spread to the edges quickly before it hardens. Sprinkle nuts over the top.


YUM!

[Ashton]

Well the stew turned out okay. Would have been better with some carbs! LOL

Tonight's dinner guest thinks he's getting pulled pork or roast beef, but I've secretly replaced that with corned beef. HEY! I still had cabbage to cook. :)


Arwen's Never-Fail Crockpot Corned Beef


Corned Beef (2-5 lbs)
6-8 Red Potatoes, smallish
2 Onions, peeled and quartered
2 C baby carrots
1 TBS garlic
1 TBS black pepper
1 C cider vinegar
1 TBS brown sugar
Water to cover

In first, carrots. Be lazy. Get the pre-washed kind. Be healthy. Grab the certified organic ones. I am learning to love carrots again. I really love them sauteed in butter and brown sugar, but yeah...that's not the healthiest in the world.

The potatoes (I put them in whole because that's the way I roll) go next. Get you some of the baby reds not the big teen-aged thug ones. You can use the little whites if you prefer...I guess. Just remember that I like the red ones when you invite my happy rear to dinner.

Then the meat. I buy the kind in the package. I squeeze it out of the package along with all the slimy juice stuff. That's the brine, y'all. It's part of what makes corned beef corned. Stop wrinkling your dang noses! I use the little spice packet too. Just sprinkle it over the meat if you want to use it as well.

TIP FROM ARWEN: Keep a plastic grocery bag handy to throw all the waste into. You will appreciate the ease of clean-up afterwards.

Now I put the onions all around the meat. I take one or two quarters (depends on the size of the meat [no wait...doesn't everything?]) to lay all over the meat. I generally use yellow but whites were on sale last night so I used two medium to large whites. I think Vidalias would be DIVINE in this dish too.

Then the garlic, pepper and brown sugar. Because my brown sugar is in my freezer, I just break off a sizeable clump (I used 1 TBS for the measurements for those of you traumatized by my can of wine in the last recipe...thanks for the many reps on THAT one, y'all :D )and put the clump on the meat.

Then I put in the vinegar. NOTE: Cider is the only one I would use for this. I've tried white and balsamic. Balsamic is one of my favorite vinegars and I could (and do) drink it straight. However, it was decidedly NOT good with the corned beef. As in "ewwwwwwwwwwww who ruined the dinner" not good.

Next start pouring in hot water (straight from the tap if you've got good water). I hit the brown sugar to melt it into the juice. You want the water to cover the meat...of if you are like me, to get as close as you can without overflowing.

Now turn that crockpot on high for 4-6 hours or low for 8-12. Of course, if you are like me, you can turn it on high for 4 and then on low until your guest arrives.

I'll be cooking the cabbage about 45 minutes in the crockpot if there's room. Um, oops. Once again I over-estimated my crockpot's capacity. (Hmm, I guess I am a size queen after all.)

Probably going to serve biscuits with this and call it good. I'll report back later. :chef: :badcook: Maybe I'll take a picture too.


Can't report on the biscuits, but the rest of it was killer...both plates full!!

[WolfyOne]

Arwen, I just got a recipe book in the mail from my cooking club with nothing but appetizers. If you're still looking for recipes, let me know and I'll go through the book.

[Sachita]

YouTube- My kitchen

my kitchen. I actually have more stuff. There are a few things that are essential for my cooking;

wok
rice cooker (now I have one that makes brown rice)
Vitamix

the rest are just things that make it simple. When i have more time I'll get fancy with pizza etc. I suck at baking. I dont know why.

speaking of pizza, does anyone has a fast easy tasty crust? I have a pizza stone. I just need a good crust.

[WolfyOne]

This appetizer recipe was in my new cookbook.
It sounded yummy, so I thought I'd share it

Peanut Dip

1 cup smooth peanut butter
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon vegetable oil
1 1/2 tablespoons honey
1 teaspoon crushed red pepper
1 garlic clove, pressed
1/2 teaspoon hot pepper sauce

In medium bowl, combine peanut butter, soy sauce, lime juice, oil, honey, red pepper, garlic and hot pepper sauce; mix well. Refrigerate covered, until ready to use. Serve with vegetable sticks, if desired.

[iamkeri1]

I felt like baking today (second time already this year - very unusual for me, I usually bake only at Xmas time), and I had a bunch of peanut better in the house so I made a couple of different cookie type things with peanut butter. But sorry, that is not the recipe I am going to tell you about, so sorry if you are a PB freak.

Anyway, I also made a yummy chocolate cookie that my mom used to make when i was a kid. I, however have perfected the lazy woman's method of cooking these. They are called Coconut Islands (if you have shreaded coconut), however I didn't discover that I had none till I had some of the ingredients in the bowl already, so today we had Pecan Islands instead,. They were every bit as yummy.

Blah blah blah I hope you haven't been holding your breath all this time waiting for the recipe, because if you have, you're turning blue by now.

I package of chocolate cake mix
three whole eggs
1/3 cup veggie or canola oil

Put it all in a medium bowl and stir, If desired, add 1/2 cup nuts to the mix after it is stirred. It makes a stiff batter, almost like piecrust - I used the mixer with a dough hook to mix them today - lots easier than stirring this thick batter.

When fully blended together, roll the dough into little balls and set on a cookie sheet. The dough will spread out a little, so leave an inch in between the cookies. Press each ball down with something - I used a rubber scraper and it worked fine. Bake at 350 for ten to twelve miutes. Let cool and then ice each one with canned chocolate icing. Drop a nice little pinch of shredded coconut on top, or as I did today, sprinkle so chopped or crushed pecans on top. Pat it down a little into the icing. Grab a glass of milk and munch away. I got 59 cookies about 1 1/2 inches in size out of this recipe.
Smooches,
Keri
These cookies freeze well if you don't want to eat them all at once. put wax paper between the layers before freezing.

[owen4u1904]

Here is some recipes I like. Like I said, I love to cook and bake. It makes my stress levels go down. I turn on my music and just go at it. :)

Upside Down Pizza Casserole

1-1/2 pounds lean ground beef
1 15-ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package refrigerated biscuits (10 biscuits)
Directions
1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings

_______________________________________________
Pork Chops and Sauerkraut

4 pork chops
salt and pepper
2 tablespoons olive oil
12 oz sauerkraut
1/4 onion thinly sliced
1/2 small apple peeled cored and chopped
1 teaspoon dried parsley flakes
1/4 teaspoon celery seed
1/4 cup beer

sprinkle pork chops with salt and pepper to taste. heat olive oil in skillet and brown pork chops on both sides.
drain sauerkraut. mix sauerkraut, onion, apple, parsley and celery seed. put pork chops in a baking dish then cover with sauerkraut. pour beer and drippings from skillet over. cover tightly and bake at 350 for 90 mins.

the recipe says 90 mins but i took mine out after 80. the dish was getting dark. and i didnt want to burn them

_________________________________________________
Coffee Brownies

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

[Mrs. Strutt]

So much is sounding so yummy. But I am watching my diet so I will have to save anything with heavy calories for a free day.

My favorite training recipe...tastes good and is good for you:

"Everything but the Kitchen Sink" Vegetable Soup

1 medium onion, medium chopped
1 cup mushrooms, medium chopped
1 medium head garlic, outer papery skins removed and top third of head cut off and discarded
1 red bell pepper, chopped medium
1 T. tomato paste

Preheat oven to 450F. Toss veggies with paste. Bake until veggies are well browned, about 40-45 minutes.

In a large soup pot, combine browned veggies with nine cups low-sodium chicken broth and:

2 medium leeks, cleaned with green parts chopped (slice white parts thinly crosswise and reserved)
10 sprigs fresh parsley leaves
4 sprigs fresh thyme
2 bay leaves
1/2 cup sliced mushrooms

Cover and bring to simmer over medium-high heat, then reduce heat to medium-low and simmer, partially covered, for 30 minutes. Remove garlic head and squeeze paste into a bowl and mash until a fine paste forms. Strain stock through a fine mesh strainer.

In now-empty pot, put:

2 cups diced fresh tomatoes
White parts of leeks
Strained broth
Garlic paste
1 cup fresh green beans
1 cup sliced summer squash

Bring to simmer over medium-high heat, then reduce heat to medium-low and simmer, partially covered, until vegetables are almost tender when poked, about 15-20 minutes. Stir in:

4 heaping cups baby spinach, washed, stemmed, and leaves cut into chiffonade

and heat just until wilted, about 3-5 minutes. Stir in:

2 T. fresh minced parsley leaves
Salt and freshly ground black pepper to taste

Serve.

[Blade]

2 lbs Beef stew meat
2 c. sliced mushrooms
1 can cream of mushroom soup
1 envelopt dry onion soup mix
1 c 7-up or other lemon lime carbonated drink

Put meat and mushrooms in crock pot
combine mushroom soup soup mix and soda and pour over meat

cover and cok on low 8 hrs serve over rice
YUMMY

[iamkeri1]

One of our daughter's favorites has always been thin sliced onions and cucumbers tossed with pepper and cider vinegar.

One night a few years ago, there were not enough onions and cucumber, so I threw a few other veggies - cabbage in about inch square pieces, chunked up roma tomatoes, sliced carrots and cauliflower flowerettes ... Daughter loved, it. I now use up any veggie that is needing to get eaten - haven't found one yet that was yucky. (green beans, zuccini, summer squash, chinese pea pods, corn cut off the cob, artichoke hearts, asparagus, etc) The liquid has also evolved. Now sometmes I use Italian salad dressing (my favorite is Kraft House Italian. Or I make a vinegrette with one part oil (of your choice) and two parts cider or balsamic vinegar, shaken up with basil, oregano garlic powder, parmesan cheese, paprika for color, pepper and minced onion. Easy, yummy and healthy.
Smooches,
Keri

[SassyLeo]

I learned from my momma how to find things in the fridge and make something off the fly. This is how I cook most of the time. Also, I try to eat pretty healthy. I eat low sugar and try to eat whole grains as much as possible.

I make food on Sundays for the rest of the weeks' lunches. Today I made a veggie pasta thing :)


Cooked and cooled whole grain pasta of your choice (I like Penne or Rotini brown rice pasta)
Garbanzo beans
Sliced/chopped carrots
Sliced celery
Sliced cucumber
Fresh spinach leaves
White Albacore tuna
Crumbled bacon
Roasted pepitas
A bit of seasoned rice vinegar
And enough of the magic ingredient to moisten everything. The most delicious mayo/spread/dip substitute...lower in fat and has a great taste!

http://wildwoodfoods.com/images/Aioli.jpg


Mix all together and chill.

I put some in small containers to bring for lunch. Just grab and go :D

[BestButchBoy]

These brownies will make your socks go up and down! Trust me on this!

Brownies
From the book The Silver Palate Cookbook by Sheila Lukins, Michael McLaughlin, and Julee Rosso
Yield 28 large bars
Introduction

Dark, fudgy, and wonderful — what could be better?
Ingredients
1 cup (2 sticks) unsalted butter, plus extra for greasing the pan
¾ cup unbleached, all-purpose flour, plus extra for flouring the pan
4 oz. unsweetened chocolate
4 eggs
1½ cups sugar
1 tsp. vanilla extract
⅔ cup shelled walnuts, coarsely chopped
Steps

1. Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch baking pan.
2. Melt the butter and chocolate in the top part of a double boiler over boiling water. When melted, set aside to cool to room temperature.
3. Meanwhile, beat the eggs and sugar until thick and lemon-colored; add the vanilla. Fold the chocolate mixture into the eggs and sugar. Mix thoroughly.
4. Sift the flour and fold gently into the batter, mixing just until blended. Fold in the walnuts.
5. Pour into the prepared pan. Bake until the center is just set, 25 minutes. Do not overbake.
6. Allow the brownies to cool in the pan for 30 minutes before cutting into large bars.

This content is from the book The Silver Palate Cookbook by Sheila Lukins, Michael McLaughlin, and Julee Rosso.

[morningstar55]

YouTube- My kitchen (http://www.youtube.com/watch?v=CG9dPXu26oo)

my kitchen. I actually have more stuff. There are a few things that are essential for my cooking;

wok
rice cooker (now I have one that makes brown rice)
Vitamix

the rest are just things that make it simple. When i have more time I'll get fancy with pizza etc. I suck at baking. I dont know why.

speaking of pizza, does anyone has a fast easy tasty crust? I have a pizza stone. I just need a good crust.



you have an awsome kitchen..... i love the silver rack shelf thing..

[Medusa]

I want to make something with curry but need some easy. I've never used curry in my own cooking :)

[AtLast]

I want to make something with curry but need some easy. I've never used curry in my own cooking :)

I make a summer rice salad (served cold) with curry, green and red peppers, scallons, and artichoke hearts that is always a hit at BBQ's with BBQed chicken.... I gotta hunt up the recipe. But, I must admit, I always change it...

[Daktari]

I want to make something with curry but need some easy. I've never used curry in my own cooking :)

can I suggest you google Madhur Jaffrey, you should find some fantastic authentic curries from her.

[apretty]

http://www.bbcgoodfood.com/recipes/3235/images/3235_MEDIUM.jpg

I want to make something with curry but need some easy. I've never used curry in my own cooking :)

i love to make this and it's easy, you can even skip the part about sauteing the chicken in oil and place the raw pieces in the bubbling coconut broth--this is how my sister and i do it anyway. of course, cook the chix for a few minutes before adding the vegetables.

oh yeah, cook your rice any time during the day (if you're planning on this for dinner) or a day ahead--when i'm super organized i like to have cooked rice at all times in the fridge because it's like half the meal pre-made.

also, you don't need to add any sugar when making this, i never have and for ease, use pre-made green curry paste found in most grocery stores, and kaffir lime leaves aren't required but DO load this up with bunches of basil, you won't be disappointed, i julienne the basil and add 3 times as much as any recipe. yum--even if you can't get 'thai basil' any fresh basil will do. and not a lot of (western) 'green curry thai' is made with potato, you can substitute bamboo shoots, slivered carrots, bell peppers, mushrooms, eggplant or a mixture of all of the above.

recipe! http://www.bbcgoodfood.com/recipes/3235/thai-green-chicken-curry

[SassyLeo]

I want to make something with curry but need some easy. I've never used curry in my own cooking :)

Talk to June-y... she uses it in so many recipes... always delicious.

Also, here is one my momma makes for me when I visit her. And when she was here in PDX visiting, she made it for dinner with June & Kat. We all drooled:

Chicken Divan

16 ounces fresh cut broccoli, steamed
2 to 3 cups cooked chicken, cut up
2 cans (10 3/4 ounces) condensed cream of chicken soup (you can also use cream of mushroom)
1 cup mayonnaise
2 teaspoons lemon juice
1/2 to 1 teaspoon curry powder (depends on the kind of curry you have...)
3/4 cup shredded Cheddar cheese
3/4 cup soft fresh bread crumbs
1 tablespoon melted butter

Combine broccoli and chicken in a buttered 13x9x2-inch baking dish; set aside. In a bowl, combine soup, mayonnaise, lemon juice, and curry powder; stir to blend. Pour over the chicken and broccoli. In another bowl, combine cheese, bread crumbs, and melted butter. Sprinkle evenly over the casserole. Bake at 350° for 30 minutes.

[Medusa]

http://www.bbcgoodfood.com/recipes/3235/images/3235_MEDIUM.jpg



i love to make this and it's easy, you can even skip the part about sauteing the chicken in oil and place the raw pieces in the bubbling coconut broth--this is how my sister and i do it anyway. of course, cook the chix for a few minutes before adding the vegetables.

oh yeah, cook your rice any time during the day (if you're planning on this for dinner) or a day ahead--when i'm super organized i like to have cooked rice at all times in the fridge because it's like half the meal pre-made.

also, you don't need to add any sugar when making this, i never have and for ease, use pre-made green curry paste found in most grocery stores, and kaffir lime leaves aren't required but DO load this up with bunches of basil, you won't be disappointed, i julienne the basil and add 3 times as much as any recipe. yum--even if you can't get 'thai basil' any fresh basil will do. and not a lot of (western) 'green curry thai' is made with potato, you can substitute bamboo shoots, slivered carrots, bell peppers, mushrooms, eggplant or a mixture of all of the above.

recipe! http://www.bbcgoodfood.com/recipes/3235/thai-green-chicken-curry


THIS looks amazing. I want to eat the screen!



Ok, so how do I buy curry? Is this a SPICE that comes in a jar or is it a loose leaf thing? Pardon my ignorance but growing up in Arkansas, my introduction to spices included "Mrs. Dash", "Grease", and Salt.

[Medusa]

How redneck of me would it be to order kaffir lime leaves off of Amazon?

Thai Fresh kaffir lime leaves 1 oz (Approx 50 leaves): Amazon.com: Grocery

or should this be something that I can find easily?

[Lady Jewel]

NOT redneck at all if you dont have an asian market where you live, silly. Also, you can order the curry paste at amazon.com. I get all kinds of specialty food items there.

Jewel



How redneck of me would it be to order kaffir lime leaves off of Amazon?

Thai Fresh kaffir lime leaves 1 oz (Approx 50 leaves): Amazon.com: Grocery (http://www.amazon.com/Thai-Fresh-kaffir-leaves-Approx/dp/B000EN764G)

or should this be something that I can find easily?

[Medusa]

Holy crap! I just googled and discovered that the TINY town I live in has a specialty food market!! WEEEEEEEEEEEEEEEE!!!!!!!!!

[SassyLeo]

Holy crap! I just googled and discovered that the TINY town I live in has a specialty food market!! WEEEEEEEEEEEEEEEE!!!!!!!!!

These kinds of markets are great. Of course, then they get you hooked on all kinds of funky but yummy snacks. Like Shrimp Chips http://ecx.images-amazon.com/images/I/414QVP8H4KL._SL500_AA280_.jpg

[Gemme]

One of our daughter's favorites has always been thin sliced onions and cucumbers tossed with pepper and cider vinegar.

Smooches,
Keri

I LOVE cucumber salad! It's super refreshing in the summer.

[apretty]

shrimp chips!

don't forget these!

http://www.thinkgeek.com/images/products/zoom/pocky.jpg

[apretty]

Holy crap! I just googled and discovered that the TINY town I live in has a specialty food market!! WEEEEEEEEEEEEEEEE!!!!!!!!!

that rocks! look for this, not that it's all that tasty (like most canned coffee) but i love a brand of drink that gives me some G-damn respect!!!

http://www.netfoodie.com/wp-content/uploads/2008/02/hello-boss-french-roast-coffee.jpg

[Arwen]

Someone saw me posting about my Lazy Lady Chicken and requested the recipe via PM.

Y'all, this is probably the most common way I fix chicken and it is incredibly versatile. You don't like one of the seasonings? Try another! :)

I got the title Lazy Lady Chicken from a cookbook or newspaper recipe somewhere.


Lazy Lady Chicken

However many frozen skinless chicken breasts you want
glass pan to fit them
Lemon juice
Olive Oil
Spice Combination (see below)

Throw them in the pan. Put a little olive oil on them (maybe a 1.5 tsp per breast if you are one of those who needs measurements). Then sprinkle some lemon juice on.

Now choose one of the following (I make small pans so I can have more than one flavor.)


1. Mrs. Dash & Soy Sauce (sprinkle over the chicken)
2. Garlic & Honey (I love the garlic in a jar but powder will do)
3. Lemon Pepper & Garlic
4. Tabasco & Honey

Etc. Etc. Etc. Then bake at 375 for 45 minutes. I do NOT recommend overcooking these because dry chicken is just the most icky thing, y'all. Ptooie!

You can pop these in the fridge and eat one with a huge green salad if you live by yourself or server them out of the oven with green beans and biscuits.

Truly this recipe is like a basic baked chicken and then you just add what you like. Don't overdo the spices though. The point of this dish is to be reallly fast and easy (like me...hahahah)

Sometimes I'll throw in a few small red (new) potatoes if I am going to eat it right then.

[VuDu]

Shrimp Chips! yum. Haven't had those in a bit.

I have yet to make a cucumber salad that isn't too tart. Then again, I have yet to follow a recipe without adding my own spin on it. Needless to say, the choco chip cookies I made were "different" because of it. lol.


IN Honor of the Shrimp Chips, here is an easy recipe for those days when you don't feel like cooking.

12 jumbo shrimp, cleaned & deveined
1 Tbs. olive oil
1 garlic clove, minced
1/8 tsp. salt and pepper
1/4 cup plain breadcrumbs
2 Tbs. grated Parmesan cheese
1 Tbs. butter, melted
1/2 lemon, cut into wedges
Preheat oven to 475°F degrees. Mix together olive oil, garlic and salt and pepper in a bowl. Add shrimp and toss lightly to coat.

Refrigerate 30 minutes to an hour. In shallow bowl, combine bread crumbs and Parmesan cheese. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides. Arrange shrimp so that they aren't touching each other in a ungreased cookie sheet. Drizzle with melted butter. Place pan on the center rack of oven and bake for 10 minutes or until done. Serve immediately with lemon wedges.

[Gemme]

Black Eyed Peas (Vegan)

I never soak my beans or peas. I wish someone would tell me why we're supposed to do this. Mine always turn out fine.

Anyway. This turned out more like a soup/stew.


1 Bag blackeyed peas
2 boxes low sodium Trader Joes Veggie Broth (I wish I could buy this by the case!)
1 large can of good roma tomatoes, whole and juice
1 large onion, carmelized
4 large carrots, sliced
1 yellow and 1 red pepper chopped rough
5 stalks celery, sliced, even the good inner green part
Old Bay seasoning to taste
Dried Parsley to taste
Salt to taste
4 bay leaves, I have a tree in my yard, use fresh if you can get it, I think it makes a difference!


I started the peas in a large pot with the broth, tomatoes and about 1/2 can of water, then I carmelized my onion and added it and my seasonings and cooked it for a couple of hours at a simmer. I wasn't sure how long it would take the peas to cook, so when they were soft, I turned off the heat and sauteed my carrots, celery and peppers, then added some water to cover and cooked them till tender and added it to the soup.

I made mine non-vegan by adding some grated parmesean on top. I will serve it tomorrow with greens and some brown rice. If I am feeling like it, I might make some corn muffins.

I also made more of those damn chocolate toffee squares, I shall report back on the apple cake I am making in the morning. I haven't settled on a recipe yet.

Soaking them takes a lot of the starch and gas-producing stuff out of them, as well as allowing them to cook faster. Plus, if there are any icky beans, they float to the surface during soaking and can be picked out easily. :)

Good recipe, btw!

[Ashton]

Appitizer

Crab-stuffed Jalapenos
24 large jalapeno peppers
6 ounces fat-free cream cheese
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1 package (8 ounces) imitation crabmeat, chopped
1/4 cup shredded reduced-fat cheddar cheese
12 turkey bacon strips, halved widthwise
Directions
Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheddar cheese.
Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.
Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender. Yield: 2 dozen.

Salad

Ramen Noodle Coleslaw

Slaw:
2 - 1 pound bags of cole slaw or broccoli slaw (or similar amount of cabbage, red cabbage, carrots, broccoli, etc. that you process yourself)
1 bunch of green onions (optional)

Dressing:
2 packages of Ramen noodle seasoning
1/3 cup cider vinegar or rice wine vinegar
½ cup sugar (more or less to taste)
½ cup oil

Crunchies:
2 packages Ramen noodles, broken up (Oriental flavor - or 1 oriental, 1 chicken)
4 oz. package of sunflower seeds (shelled)

Combine salad ingredients and dressing ingredients separately. Toss salad with dressing and crunchies right before serving.

Do not add dressing until just before ready to serve. If taking this dish away from home, transport the dressing and the noodles/seeds/nuts in a separate container.


Side dish


Roasted Cajun Potatoes Recipe

6-8 ServingsPrep: 15 min. Bake: 45 min.Ingredients

2-1/2 pounds medium red potatoes
1/4 cup Crisco® Light Olive Oil or Canola Oil
2 shallots, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Directions
Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan.
Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley. Yield: 6-8 servings.

You can substitute russet potatoes for red potatoes in this recipe if you prefer.

Main Dish

Easy Tilapia with Wine and Tomatoe

4 servings


4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine
Directions
1.Preheat a grill for medium-high heat.
2.Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
3.Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Dessert
Raspberry Brownie Indulgence

Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.) package Pillsbury® Chocolate Fudge Family Size Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
2 large eggs
3/4 cup Smucker's® Red Raspberry Preserves
1 (13.5 oz.) can Pillsbury Easy Frost® Decadent Chocolate Fudge No-Fuss Frosting

1. HEAT oven to 350°F. Coat bottom only of 8-inch springform pan or 8-inch round cake pan with no-stick cooking spray.
2. PREPARE brownie mix as directed on package using the oil, water and eggs. Bake 50 to 55 minutes. Cool 10 minutes. Run knife around edges of brownie, remove outer sleeve from springform pan. If using round cake pan, invert brownie onto cooling rack, then turn right side up. Cool completely.
3. SPREAD preserves over cooled brownie to within 1/2-inch of edge.
4. POINT five-star tip of at a 45° angle to outer edge of brownie. Press nozzle, creating a ribbon of frosting as you move across the middle of the brownie, dividing it in half. Add 3 more equally spaced ribbons, about 1/2-inch apart, on each side of center ribbon. Turn brownie a quarter turn to the right. Create another ribbon across the middle, overlapping the previous ribbons. Add 3 more ribbons, about 1/2-inch apart, on each side of center ribbon.
5. MAKE a zig-zag border by pointing five-star tip straight down at edge of brownie. Press nozzle, moving it quickly in a zig-zag motion, about 3/4-inch wide, all around the edge, being careful not to run off the outer edge.

[cara]

Have any of you had any experience baking with Bob's Red Mill product called, Egg Substitute? I made a pan of brownies and they came out super flat and gooey. I'm wondering if it's because of the egg substitute.

:stillheart:

cara

[cara]

Baby, just use real eggs in the Brownies. Don't waste good chocolate on that crap. I <3 Bob's stuff, but fake eggs, that's just not right.

LOL!

Dearest June-y, I'm experimenting in case I run out of money and eggs! :D

:stillheart:

[Hudson]

chocolate cake in a cup (http://www.dizzy-dee.com/recipe/chocolate-cake-in-5-minutes)

[Arwen]

Just had the best danged black beans I've EVER had. Going to try to recreate them. Basically black beans with some brown sugar, chopped tomatoes, onion and spices.

Wow. I could have eaten the entire danged pan.

[Kenna]

I charming friend suggested I post this here...
Mom told me it's better than sex!! LOL (don't ask me to back her up!)

The following ingredients can be substituted with low fat/low sugar items (like low fat cream cheese and sugar free pudding...)

Chocolate Lush
(a serious family favorite for all our cool weather holidays and birthdays...)

Layer 1 ***
1 cup of flour, 1 stick of margarine, 1/2 cup chopped Pecans.
Mix like pie crust (using a fork or pastry cutter, until forming soft crumbles) and press into 11x 7 inch pan. Bake 15 min at 375 degrees. Let cool slightly and add second layer while still warm.

Layer 2
1 cup confectioners sugar, 1 -8oz block of cream cheese (room temp, soft), 1 cup cool whip.
MIX well, until very creamy and spread evenly over crust.

Layer 3
Mix 2 packages instant Jello Chocolate pudding with 3 cups milk. Mix well and spread over layer 2. (You can substitute pudding with a can of cherry pie filling…Mom likes the dark sweet cherries.)

Layer 4
Top with the remaining Cool Whip from 9 oz container.


*** You can make any kind of crust you want, your favorite cookies, brownies, tasty cakes cut in half, the “box mix“ crusts.... use your imagination.
I usually need a larger tub of Cool Whip because I use a larger glass dish…
To jazz it up a bit, try the “spray on icing color” and add gummy treats or sprinkles…or if using chocolate pudding, try fresh strawberries on top… wish I had a picture of what I did with this for Halloween…(with the green spray icing color, marshmallow creepy critters on top and gummy worms)


Enjoy!!

[morningstar55]

is there much of a difference of schnabbs and brandy???
lets say ...........
peach schnabbs compare to peach brandy???

[Kenna]

is there much of a difference of schnabbs and brandy???
lets say ...........
peach schnabbs compare to peach brandy???

I wish I knew... sorry! I wonder if Diva would know?

This next recipe is a DREAMY delightful thing my Mom created... it's wonderful fresh from the fridge on a hot summer day!

Low Cal Strawberry Dream Cream Pie
(I'm reading this from her scribbles on a 3x5 card...)

3 oz box sugar free Strawberry gelatin / 1 cup boiling water - dissolve,
add 1/2 cup ice cubes & chill till "jiggles"

8 oz fat free or Neufchatel cream cheese / 8 oz tub fat free and/or sugar free frozen whipped topping - blend till very smooth

combine 1/2 of the cream cheese mix with Jello - pour into shortcake or vanilla wafer cookie crumb crust. Chill till firm then top with remaining cream cheese mix and fresh strawberries sweetened with 1/4 cup Splenda (I don't like to sweeten my strawberries..)

[Ashton]

is there much of a difference of schnabbs and brandy???
lets say ...........
peach schnabbs compare to peach brandy???

brandy

Alcoholic beverage distilled from wine or a fermented fruit mash. The name comes from the Dutch brandewijn, "distilled wine." Most brandies are aged and contain about 50% alcohol by volume. Some are darkened with caramel. They are usually served alone as after-dinner drinks but are sometimes used in mixed drinks or dessert dishes or as fuel in flamed dishes such as crêpes suzettes and cherries jubilee. They are also used as the base of various liqueurs. The finest brandy is usually thought to be French cognac.

Schnaps in German-speaking regions
German Schnaps is clear, colorless, and has a light fruit flavor. It is distilled from fermented fruit, is bottled with no added sugar, and normally contains about 40% ABV (80 proof).

American schnapps are alcoholic beverages that are produced by mixing neutral grain spirit with fruit flavors or with other flavors. This mixture is then bottled with added sugar and (usually) glycerine, producing a smooth, syrup-like drink. Their alcohol content can be anywhere between 15% and 50% ABV (30–100 proof).

[Ashton]

4 (6-oz.) boneless center-cut pork chops (3/4 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1 cup ruby port or cherry juice
1/3 cup dried cherries
1 1/2 tablespoons raspberry preserves
1 teaspoon Dijon mustard
2 sprigs fresh thyme
1 tablespoon unsalted butter, chilled

1. Sprinkle pork with 1/4 teaspoon each of the salt and pepper. Heat oil in large skillet over medium-high heat until hot. Cook pork 8 minutes or until golden brown and internal temperature reaches 145°F., turning once. Remove pork; cover loosely with foil.

2. Add port, cherries, preserves, mustard and thyme to skillet. Bring to a boil over high heat, stirring to scrape up any browned bits from bottom of skillet; boil 1 minute. Reduce heat to medium; simmer 5 to 8 minutes or until syrupy, stirring occasionally. Remove from heat.

3. Whisk in butter, any accumulated juices from pork and remaining 1/4 teaspoon each salt and pepper. Serve over pork chops.

4 servings

[morningstar55]

brandy

Alcoholic beverage distilled from wine or a fermented fruit mash. The name comes from the Dutch brandewijn, "distilled wine." Most brandies are aged and contain about 50% alcohol by volume. Some are darkened with caramel. They are usually served alone as after-dinner drinks but are sometimes used in mixed drinks or dessert dishes or as fuel in flamed dishes such as crêpes suzettes and cherries jubilee. They are also used as the base of various liqueurs. The finest brandy is usually thought to be French cognac.

Schnaps in German-speaking regions
German Schnaps is clear, colorless, and has a light fruit flavor. It is distilled from fermented fruit, is bottled with no added sugar, and normally contains about 40% ABV (80 proof).

American schnapps are alcoholic beverages that are produced by mixing neutral grain spirit with fruit flavors or with other flavors. This mixture is then bottled with added sugar and (usually) glycerine, producing a smooth, syrup-like drink. Their alcohol content can be anywhere between 15% and 50% ABV (30–100 proof).

lol wow ty .. AShton .... hmmmmm
i like cooking with wine sometimes, and sometimes beer..... more so wine
and have some recipes i'd like to try that requires brandy's, just wonder'd what the difference was with the schnabbs.... i am guessing the brandys would be best.
I do know..... butter scotch schnabbs now taste awsome... drizzled on cookie dough ice cream.. lol

[Ashton]

lol wow ty .. AShton .... hmmmmm
i like cooking with wine sometimes, and sometimes beer..... more so wine
and have some recipes i'd like to try that requires brandy's, just wonder'd what the difference was with the schnabbs.... i am guessing the brandys would be best.
I do know..... butter scotch schnabbs now taste awsome... drizzled on cookie dough ice cream.. lol

Ok not nice now I have to test this out!!

Im partial to peach schnapps over home made peaches n cream or Kaluhua over Parlines and creme ice cream.

I recently discovered that peppermint schnapps is just lovely in hot chocolate!!
:cigar:

[Ashton]

:clover:

Appetizer -- Potted Cheese
6 oz. Cheddar Cheese
One third cup butter
2 Tbsp. port or sherry
5 green onions, finely chopped
1 tsp. caraway seeds
2 tsp. dry mustard
1 tsp. Worcestershire sauce
One third cup walnuts, chopped

Finely grate cheese into a bowl. Add softened butter and mix well. Stir in port or sherry, green onions, caraway seeds, mustard and Worcestershire sauce. Mix well. Scoop mixture into a serving bowl. Cover with walnuts and press walnuts down lightly. Refrigerate for at least three hours. Serve with crackers and Melba toast.

The Skinny: You can probably get away with light cheese in this recipe. If you don’t want to use alcohol then just leave out the port or sherry.


Main Course -- Corned Beef
1 corned beef brisket (about 4 pounds)
Prepared mustard
1 Tbsp. red pepper flakes
1 Tbsp. dried parsley flakes
2 Tbsp. vinegar
4 medium potatoes
1 large onion
1 medium head of cabbage

Trim excess fat from brisket. Spread mustard on top of beef. Sprinkle pepper and parsley flakes over the mustard. In this country a corned beef brisket usually comes with spices and juices in the package. Add the spices and juices from corned beef brisket package. Place meat in Dutch oven. Add vinegar and just enough water to almost cover meat, but don’t put in so much water that you cover the mustard and spice topping. Heat just to boiling and then reduce heat, cover pan and simmer for 2 to 3 hours or until meat is tender. Quarter potatoes and chop the onion and add both to pan. Cover and return to boil. Reduce heat and simmer for 15 minutes. Core the cabbage, cut it into wedges and add to pan. Cover and cook for 20 minutes more until veggies are tender. Place meat and veggies on a platter and season with salt and pepper. I like to serve this with a little extra vinegar to be sprinkled on the cabbage.

The Skinny: Corned beef brisket has quite a bit of fat so take it easy on the portion sizes.


Dessert -- Chocolate Emeralds
1 and one quarter cups butter
One half cup cocoa
3 and one half cups confectioners’ sugar, sifted
1 egg, beaten
1 tsp. vanilla
2 cups graham cracker crumbs
One third cup green Crème de Menthe
1 and one half cups semi-sweet chocolate pieces

Combine one half cup of butter and cocoa in saucepan over low heat and stir until blended. Remove from heat and add one half cup sugar, egg and vanilla. Stir in graham cracker crumbs. Mix well and press mixture into the bottom of a 13 x 9 inch pan. Next, melt one half cup butter and pour into a small mixing bowl. Add Creme de Menthe and mix at low speed. While mixing, add 3 cups sugar until smooth. Spread this mixture over the first layer in the 13 x 9-inch pan. Refrigerate entire dish for one hour. While the dish is chilling, combine one quarter cup butter and chocolate pieces in a saucepan over low heat. Stir until melted. Remove pan from refrigerator and spread chocolate mixture over the mint layer. Return pan to the refrigerator for 2 hours. Cut into small squares and store in refrigerator until ready to serve.

The Skinny: Use your favorite egg and sugar substitute.

Grocery list
6 oz. Cheddar Cheese
1 and two thirds cups butter
2 Tbsp. port or sherry
5 green onions
1 tsp. caraway seeds
2 tsp. dry mustard
1 tsp. Worcestershire sauce
One third cup walnuts, chopped
1 corned beef brisket (about 4 pounds)
Prepared mustard
1 Tbsp. red pepper flakes
1 Tbsp. dried parsley flakes
2 Tbsp. vinegar
4 medium potatoes
1 large onion
1 medium head of cabbage
One half cup cocoa
3 and one half cups confectioners’ sugar, sifted
1 egg
1 tsp. vanilla
2 cups graham cracker crumbs
One third cup green Creme de Menthe
1 and one half cups semi-sweet chocolate pieces

:cigar:

[Medusa]

Anyone have a tried and true for marsala?

I have a recipe that I have been using but its a little too soupy. I could try adding some corn starch but was wondering if anyone has a better recipe first :)

[Corkey]

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine
Directions
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Yes Yummy

[Sachita]

Anyone have a tried and true for marsala?

I have a recipe that I have been using but its a little too soupy. I could try adding some corn starch but was wondering if anyone has a better recipe first :)

if you find out let me know. I tried cornstarch and felt it changed the taste. I think using cream and then a rue might work.

[Sachita]

today I was feeling icky and made a chicken broth with coconut milk, curry, lemon grass, celery and cilantro. I cooked organic chicken thighs, chopped, returned to broth and added shitaki mushrooms sliced. Finally organic somen noodles which is a very thin Japanese wheat noodle.

It was amazing. I actually made a huge batch and put some in the freezer. You can also use tofu or seiten.

[AtLast]

today I was feeling icky and made a chicken broth with coconut milk, curry, lemon grass, celery and cilantro. I cooked organic chicken thighs, chopped, returned to broth and added shitaki mushrooms sliced. Finally organic somen noodles which is a very thin Japanese wheat noodle.

It was amazing. I actually made a huge batch and put some in the freezer. You can also use tofu or seiten.

Oh, this sounds wonderful!!

:goodscore:

[Sachita]

Oh, this sounds wonderful!!

:goodscore:

yeah really was and super simple. fyi lemon grass is really easy to grow.

[Nina]

tomorrow I am going to make: peanut-vegetable stew with green onion dumplings..

it's pretty straight forward and should be done with everything cleaned up in an hour at most...

I'm looking forward to it...and to sharing a home-coming dinner with my fella...even though it's gonna be a hard meal since he'll know when he is going to move out of state and all kinds of unpleasant real-life things...still, I'm not gonna starve him !! :)

and on we go...

[tiggs]

Apple Pie Cookies
These are soft and a little like cake but very yummy

Ingredients:

1 1/2 cups flour
1 cup oats (not quick oats)
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 tsp allspice
1/4 cup butter
1/2 cup apple sauce
1 1/4 cups brown sugar, firmly packed
1 egg
2 medium sized apples peeled and chopped
1/4 cup milk
1 cup raisins or pecans (optional)

Vanilla Glaze: In a small mixing bowl blend 1 1/2 cups sifted confectioners' sugar with 1/4 teaspoon vanilla and 2 to 3 tablespoons of apple concentrate or juice (if you have apple cider concentrate around holiday time this is super yummy to sub in)

Preparation:

Bake at 375° for 10 to 14 minutes

Sift flour with baking powder, salt, cinnamon and allspice, add in oats. In a large mixing bowl cream butter, brown sugar and beat in the egg until well blended. Stir in half of flour and spice mixture, then stir in the apple and raisins or pecans if you choose to add them. Blend in milk, then remaining flour mixture.

Drop by rounded tablespoons, about 2 inches apart, onto non-stick baking sheets. While cookies are still warm spread thinly with Vanilla Glaze. Makes about 3 dozen apple pie cookies.

[citybutch]

Tonight's dinner is:

Tuscan Style Sauteed Chicken

1 chicken leg (per person), rinsed under cold water and patted dry
Salt and freshly ground pepper
1 large garlic clove (per person)
Some fresh rosemary leaves
Extra-virgin olive oil, for drizzling on chicken
1 large lemon, quartered (per leg)


Directions
1. Preheat oven to 375 °F (190°C).

2. In a large roasting pan, arrange the chicken legs skin-side down, but not cramped together. Salt and pepper both sides of the chicken well, leaving the chicken skin-side up. (Don’t skimp on the salt: you should be able to see it clearly on the meat but it shouldn’t look like a heavy snowfall.)

3. Smash the garlic cloves well and tuck one beneath each leg. Sprinkle the rosemary around the pan and again, don’t skimp. Drizzle some olive oil over all, squeeze fresh juice from the quartered lemons over all, and tuck the lemon pieces in among the chicken pieces. If the chicken legs are small, add a small slosh of water or wine (white or red) to the pan to maintain a little moisture until the legs begin to give up their own juices.

4. Place the pan in the oven and roast the legs for 50 to 60 minutes, checking the pan after 25 or 30 minutes. (If the meat is very lean you may need to add some more liquid to the pan so that the meat doesn’t get dry.) The chicken skin should be well browned and crispy; the leg joint should be loose. Test by grabbing one end of a drumstick with tongs and piercing the meat with a sharp knife: the juices should be clear, and when you cut into the meat it should fall off the bone.

Usually this chicken won’t require a sauce, but if your chicken is lean, you can deglaze the pan with a little wine or water, swirl in a little butter, and pour the reduced sauce over the meat. Let the legs rest for 5 to 10 minutes before serving.

I served this with Roasted Asparagus drizzled with Hollandaise Sauce and baby green salad with balsamic dressing. Lovely.

[Arwen]

Oh this sounds scrumptious. I'll be right over. :)

[SelfMadeMan]

Whodathunkit... this Harley ridin guy has discovered a passion for baking! I just put a coconut custard pie in the oven and cannot WAIT to try it! After I've sampled it and the Queen approves, I'll post the recipe here.

[Chancie]

We are having a make-your-own pizza party tomorrow night, and maybe Saturday night too.

I bought ready made crusts and spagetti sauce and

We also have mozzarella cheese, pecorino romano, sweet Italian sausage, turkey pepperoni, frozen sliced onions and peppers, black olives, pineapple and mushrooms.

For dessert, I am baking bananas, and

We will serve the sweet warm bananas with vanilla ice cream and caramel sauce.

Pete got a great big bottle of wine for the adults. :wine:

[Gemme]

Whodathunkit... this Harley ridin guy has discovered a passion for baking! I just put a coconut custard pie in the oven and cannot WAIT to try it! After I've sampled it and the Queen approves, I'll post the recipe here.

How'd it turn out?

[Medusa]

Whole wheat flour!

Anyone use it regularly? How does it taste compared to its white cousin? Can you use it as you do white flour?

[Bit]

Whole wheat flour!

Anyone use it regularly? How does it taste compared to its white cousin? Can you use it as you do white flour?

It takes a little extra liquid, Dusa--the bran in it absorbs more liquid. "A little" means somewhere around a tablespoon for a couple cups, but it might be more, depending on the recipe. Have you read the King Arthur Flour blog? They have amazing recipes and a big stock of whole wheat recipes.

http://www.kingarthurflour.com/blog/ (http://www.kingarthurflour.com/blog/)

The website is huge but I mostly just read the blog; I understand they have a forum where you can ask questions, too.

[Gemme]

Broiled Parmesan Tilapia

2 TBS parmesan cheese
1 TBS softened butter
2 1/4 tsp mayo
1 1/2 tsp fresh lemon juice (or bottled, as I use)
1/8 tsp dried basil
1/8 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
1/2 lb tilapia filets

1. Preheat broiler. Grease a broiler pan or line with foil.
2. Mix together all ingredients except filets.
3. Arrange filets in a single layer on prepared pan. Broil for 2-3 minutes and then flip filets to broil for another 2-3 minutes. Remove filets from oven and cover with parmesan mixture. Broil for 2 more minutes or until topping has browned. Filet flakes easily with a fork when done.

225 calories per serving. 12.8 g of fat. 63 mg of cholesterol.

*Changes*

I like to add a heaping TBS of feta to the cheese mixture and I don't have celery salt in the house now, so I use a sprinkle of sea salt and celery seed instead. I keep the measurements in the same ratio to one another but I rarely make that little an amount of sauce, as we tend to cook more than 2 filets at a time.

No matter what, this is a super easy recipe and it's fun to play with. Enjoy!

[Medusa]

This is what I did tonight:

http://i618.photobucket.com/albums/tt266/butchfemmeplanet/photo-2.jpg


I baked up some chicken tenderloins in garlic, Italian dressing, worcestershire sauce and a little black pepper then I laid them in a bed of the above photo.

That photo is what I lovingly call "Refrigerator Stirfry". It's cabbage, bamboo, onion and celery. I stirred it around in some sesame oil, ginger, garlic, red pepper, and Cavender's Greek seasoning.

HEAVENLY. CHEAP. EASY!

[Medusa]

Ok - HEP!

I found some carrot cashew ginger soup base in the back of the cabinet that needs to be used so I thought I would throw some other things in it to make a heartier soup.

So far I have added onion and celery and garlic- What else would be good in this? Do sweet potatoes cook up well in a soup or do they pretty much fall apart? I have some black beans but not sure how that would do.

I also have cabbage, various other veggies, and a host of spices. IDEAS?!

[Corkey]

Ok - HEP!

I found some carrot cashew ginger soup base in the back of the cabinet that needs to be used so I thought I would throw some other things in it to make a heartier soup.

So far I have added onion and celery and garlic- What else would be good in this? Do sweet potatoes cook up well in a soup or do they pretty much fall apart? I have some black beans but not sure how that would do.

I also have cabbage, various other veggies, and a host of spices. IDEAS?!

Leeks and fennel would do really well in that. If you pureed the sweet potatoes you wouldn't need to worry about them falling apart.

[Medusa]

Leeks and fennel would do really well in that. If you pureed the sweet potatoes you wouldn't need to worry about them falling apart.

Added the fennel and leeks! Also did up some sweet potato and dashed a tiny bit of cumin in. Starting to smell wonderful!!

[Corkey]

Added the fennel and leeks! Also did up some sweet potato and dashed a tiny bit of cumin in. Starting to smell wonderful!!

Add a dash of celery salt if you have it. It will make the veggies pop.

[Sachita]

I have a new obsession. I've been buying wild caught tuna on amazon. I chop up onion really fine in my magic bullet. then jalapeño peppers, celery, then a small amount of mayo and my tuna. I whip it up chunky but like a dip. I put it on cracks, toast and pita.

I'm so happy spring/summer is here and being able to eat fresh grown foods.

[jelli]

We love this recipe. I got this recipe from a friend. It has a vinegar base and therefore it will stay good without having to keep it in a cooler(our friend stated upto 3 hrs on a hiking trip). "It’s best to make this the night before because the favors will blend together better but you can throw this together in under 10 minutes if needed. If you’re doing it the night before you don’t even need to cook the tortellini, but if you’re serving immediately you’ll need to thaw the tortellini or boil it in some water to warm it up."

http://bp1.blogger.com/_37AxK3UpkbM/Ro0DnKjWaMI/AAAAAAAAAw4/hq5LhA-VF4o/s400/DSC00851.jpg


Servings: Two generous portions


2 cups frozen cheese tortellini (about half the bag)
2-3 roma tomatoes, diced
3/4 cup of Corn (or a small can)
1/3 cup reduced fat Feta cheese
1/3 cup Ken’s Lite Caesar dressing
Fresh basil and oregano, chopped to taste (fresh is best but if you don’t have fresh dried will work)
Salt & Pepper to taste

Mix all ingredients together in a large bowl. Refrigerate over night if possible.

[Diamondbutch1]

Herb crusted rack of Lamb with Caramel wine Sauce
1 rack of Lamb
1 cup fresh bread crumbs
1/2 cup finely chopped parsley
1 clove garlic minced
2 tbsp Dijon mustard
2 tbsp olive oil
salt & fresh ground pepper to taste
Method1..Preheat over..400'f-trim racks carefully leaving 1/4 inch fat on outside of rack.Cut x x crisscrosses in fat.
2...Cook rack about 15 minutes remove lamb Reduce heat to 375.
3.. Pat Bread-crumb mixture on top and on both sides to frorm a crust
4..return to oven 10-15 minutes * lamb should be served med-rare*
5...let rest cut into chops.
Caramel Wine Sauce
1/8 cup of water
1/8 cup of sugar
1 1/2 tbsp unsalted butter
1 1/2 tbsp redwine vinegar
1 cup merlot (red wine)
1 cup Veal stock (chicken stock can be used)
Method 1..in small sauce pan combine water &sugar-bring to boil,stir til sugar is dissolved-then boil-without stirring until caramel is golden
2..remove from heat-Carefully add vinegar(pour down side of pan(Caramel will steam and harden) Return to medium heat -Stir until dissolved,- Remove from heat
3..addbutter melt-add red wine reduce by 1/2,-Add stock boil and reduce by 1/2 season to taste with salt and pepper
4...return to low heat til service.

[Vlasta]

I finally found thread I like I am just subscribing for right now . Hopefully , I will be able to contribute to near future with my experience in cooking .

[Miss July]

I love these & friends are always asking me to make them when figs are in season.

12 Black Mission fresh figs
Small chunk Point Reyes blue cheese
1/3 lb Proscuitto thinly sliced
1/2 c honey
2 Tbs balsmic vinegar (adjust to your taste)

Slice the tips of the figs to make an X
Stuff a small ball of blue cheese into the X
Wrap the figs with single thinly sliced proscuitto
grill them 5-8 mins (enought to melt the blue cheese & crisp the proscuitto)

In small pan bring to a slight boil honey & balsmic vinegar
Arrange figs on serving tray & drizzle glaze over them.

[Diamondbutch1]

Caramel chocolate Cheese cake

1 1/2 cups graham waffer crumbs
6 tbsp butter,melted
3/4cup caramel sauce
1 cup chopped pecans

Filling

3 packages of cream cheese(250 g each)
1 cup sugar
1 tspvanilla
3 eggs
8 squares Bakers semi-sweet chocolate

-Heat oven 325f
- combine first 2 ingredients.Pressonto bottom and 1"up sides of a 9" spring form pan
Bake for 10 minutes
- Pour caramel over crust top with chopped pecans
-Beat creamcheese,sugar,vanilla til very smooth.Beat in eggs ONE at a time,just til blended.Stir in chocolate;Pour slowly onto pecan covered crust.
-Bake for 50 minutes or unti center is just set. Remove from oven and run a knife around sides of pan to loosen. Cool at room temp. Chill overnight.

Garnish top with chopped chocolate pecans and drizzle of caramel.

[Diamondbutch1]

I love hot drinks this time of year,and cider is one.

Hot Buttered Cider

7 cups apple cider or juice
1/3 cup packed brown sugar
4 " stick of cinnamon
1 tsp whole allspice
1 tsp whole cloves
Peel of 1 lemon-cut into strips
1-1 1/2 cups of Rum (personal choice)
Butter to taste

Combine cider and brown suger in sauce pan
Spice bag tie cinnamon,allspice,cloves and lemon peel
Add to cider,bring to boil ,reduce heat simmer for about 15 minutes
Remove spice bag,stir in rum. Fill mug..Float 1/4-1/2 tsp of butter on to.

This makes about10 6 ounce servings[/I]