recipe sharing :)

[Teddybear]

Originally Posted by cinnamongrrl563

I dont know for certain if there is a thread started on the subject...but I was just posting about slow cooker recipes and it occurred to me that this could be a nice thing to do


Lemon Dream Pie

juice of 3 lemons (you can reserve some lemon slices for garnish, if desired)

16oz container of cool whip (NOT lite..it will not set up!)

1 reg sized can sweetened condensed milk (lite or fat free is fine)

1 graham cracker crust

Blend first 3 ingredients. Pour into pie crust and allow at least 4 hrs to set up. Also, if you want something a little richer, you can add 4oz of cream cheese. This is a very easy no bake summer pie that my entire family loves.

when do we get 1

[macele]

i love lemon pie. and i just love pie! if someone can make a delicious pecan pie, ... i consider that someone a cook! you can conquer the world lol. and if you know that texas pecans will make that pie even better, well then, ... you can conquer the universe!

yes, i love pie!

[skeeter_01]

This is a recipe called "angel pie"....It took me 7 years to get the recipe from a co-worker...so, don't give it to ANYONE!!
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ANGEL PIE

Meringue Shell:
3 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 cup sugar

Filling:
1/2 cup sugar
3 tablespoons cornstarch
1 1/3 cups milk
3 beaten egg yolks
1/2 cup dairy sour cream
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice

Garnish:
Whipped Cream (optional)
Lemon peel (optional)
Raspberries (optional)


FOR MERINGUE SHELL: In a large mixing bowl beat egg whites, vanilla, and cream of tartar with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 7 minutes, or till very stiff peaks form (tips stand straight) and sugar is almost dissolved. Using a spoon or spatula, spread meringue onto bottom and sides of a well-greased 10-inch pie plate, building the sides up to form a shell. Bake in a preheated 300° oven for 45 minutes. Turn off oven. Let dry in oven with door closed for 1 hour (do not open oven door). Cool on a rack.

FOR FILLING: In a medium saucepan stir together sugar and cornstarch. Stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Gradually stir about half of the hot mixture into egg yolks. Return all to saucepan and bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in sour cream, lemon peel, and lemon juice. Pour filling into a bowl. Cover surface with plastic wrap. Cool without stirring. Spoon filling into meringue shell. Cover and chill for 2-24 hours.

Just before serving, if desired, garnish with dollops of whipped cream, lemon peel, and raspberries.

enjoy!!

skeet

[WolfyOne]

I have a thread with slow cooker recipes

All the recipes we have posted on The Planet are here,
http://www.butchfemmeplanet.com/foru...read.php?t=667

[clay]

cinnamon: I make that same pie, only call it Lemon Cloud Pie! It IS sinful and so goooood...

[skeeter_01]

just cause it's now "fall" doesn't mean you can't still BBQ!!

skeet

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I absolutely love pork that is cooked on the grill. I have tried many recipes from both cook books and different web sites. After looking at a TON of recipes, I came up with this one by taking a little from one and a little from another. It took about 8 times but I finally came up with a combination that gets "Rave Reviews" every time I serve it.


SKEETER'S GRILLED PORK TENDERLOIN
serves 4-6 people

MIX TOGETHER:
1/2 cup honey
1/4 cup lite soy sauce
7 oz bottle oyster sauce (available at Krogers in the "Asian" section)
4 tablespoons packed brown sugar
1 tablespoon minced garlic
2 tablespoon ketchup
1/2 teaspoon onion powder
1/2 ancho chili cut up in to small strips (or more or less to personal taste)
1 teaspoon of good quality cinnamon
the juice of two fresh limes
the zest of one of the limes

*see note at bottom*

Wash tenderloin off and pat it dry. Arrange in a large zip lock bag. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.

Prepare grill. I prefer to use coals vs. gas. I just like the taste better. But if using gas, I used the grill set at medium.

Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. (about med. hot coals). Grill pork turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°-160°F. This takes 20-30 minutes.

Let pork stand 10 minutes (covered loosely in foil) before thinly slicing.

Serve with dipping sauce (below)


*note*. Add about 1 1/2 cup of water to marinade, reduce for a dipping sauce. I put the sauce on the stove at low-medium heat, letting it go to a slow boil for the whole time the tenderloin is grilling. Sometimes, I finish it off with 1-2 tablespoons of cold butter.

[-Red-Flag-]

Originally Posted by WolfyOne

I have a thread with slow cooker recipes

All the recipes we have posted on The Planet are here,
http://www.butchfemmeplanet.com/foru...read.php?t=667

I was about to ask about slow cookers.

[aishah]

pumpkin bars with cream cheese frosting

ingredients

for the bars:
4 eggs
1 2/3 c. sugar (i used raw, but white or brown would work fine too)
1 c. vegetable oil or applesauce
1 tbsp. vanilla extract
15 oz. pumpkin puree
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cardamom

for the icing:
8 oz. cream cheese, softened
2 c. confectioner’s sugar
1 tbsp. vanilla extract

directions

Preheat oven to 350 degrees F.

In a large bowl, combine eggs, sugar, oil or applesauce, vanilla, and pumpkin puree. I used an electric mixer. Feel free to use a spoon. Or whatever tickles you. Slowly mix in the rest of the dry ingredients and spices until the batter is smooth. Pour into a greased 13×9 in. baking pan and bake for 30-35 minutes.

In a smaller bowl, combine cream cheese and vanilla, and slowly mix in confectioner’s sugar until smooth.

Let the bars cool completely before slicing and icing.

[cinnamongrrl]

Originally Posted by aishah

pumpkin bars with cream cheese frosting

ingredients

for the bars:
4 eggs
1 2/3 c. sugar (i used raw, but white or brown would work fine too)
1 c. vegetable oil or applesauce
1 tbsp. vanilla extract
15 oz. pumpkin puree
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cardamom

for the icing:
8 oz. cream cheese, softened
2 c. confectioner’s sugar
1 tbsp. vanilla extract

directions

Preheat oven to 350 degrees F.

In a large bowl, combine eggs, sugar, oil or applesauce, vanilla, and pumpkin puree. I used an electric mixer. Feel free to use a spoon. Or whatever tickles you. Slowly mix in the rest of the dry ingredients and spices until the batter is smooth. Pour into a greased 13×9 in. baking pan and bake for 30-35 minutes.

In a smaller bowl, combine cream cheese and vanilla, and slowly mix in confectioner’s sugar until smooth.

Let the bars cool completely before slicing and icing.

my mother has this same recipe! they are awesome...worth the effort....we add raisins...and you can add nuts also.....