recipe sharing :)

[clay]

My mom always made this at T'giving & Christmas

1 red delicious apple, cubed
1 green apple, cubed
1 c grapes, halved can be a mix of red, purple, or green!!!)
1 c of chopped pecans and/or walnuts, chopped
1 c shredded coconut
1 jar maraschino cherries
1 c mini marshmallows
2 bananas, sliced OR cubed.....add as you get ready to serve

IN BOWL: Mix 1 - 2 TBSP mayo (DUKE'S for me!)
1 tsp white vinegar (helps keep bananas from "browning"
1 tbsp sugar

Stir over all the fruit gently

NOTE: Amounts can be adjusted per your liking.

We NEVER have any of this leftover....it goes quickly. I am the ONLY surviving member of my immediate family now, BUT I still make it every year!

[cricket26]

INGREDIENTS

3 ripe mangos, diced
1 medium red bell pepper, chopped
½ cup chopped red onion
¼ cup packed fresh cilantro leaves, chopped
1 jalapeño, seeded and minced
1 large lime, juiced (about ¼ cup lime juice)
⅛ to ¼ teaspoon salt, to taste

INSTRUCTIONS
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.

Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

Serve with tortilla chips!

[Bèsame*]

Cheesy Chicken Taco Soup

Olive oil
1/2 chopped onion
1 T minced garlic
Shredded chicken breast from rotisserie chicken
1 packet of taco seasoning
3 c chicken broth
1 can fire roasted diced tomatoes
1/2 of a package of cream cheese
Shredded coby jack cheese
Chopped cilantro
** jalapeno if you want

Brown and soften onion in oil. Add garlic.
Add chicken, seasoning packet, diced tomatoes, broth. Bring to a soft boil, about 15 min. Chunk the cream cheese and add to soup. Stirring to melt down the cream cheese.

Spoon into bowls, top with cheese and cilantro.

I've also added things I've had on hand. Chopped celery while browning the onion. I had some frozen hominy, green onions too!

[cricket26]

Ingredients:

1.5 lbs ground turkey
2 cans fire roasted diced tomatoes (drained)
1 can pinto beans (optional) (drained)
8 oz chicken stock
diced onion and garlic (to taste)
1 chili seasoning packet of your choice (I use McCormick)
diced jalepeno peppers to taste (I use 1-2 tsp of the ones in a jar)
diced chipotle peppers in adobo sauce (I use 1/4 to 1/2 tsp of the ones in a jar if you can find them, if not the ones in the can work but you have to dice them)

Directions:

Brown the ground turkey, along with the onions and garlic. Add the chicken stock and seasonings and bring to a boil. Add the diced tomatoes and beans are optional. Add the jalepeno and chipotle peppers to taste. Simmer 30 minutes and adjust the salt if needed. Serve with chili toppings and cornbread. *wear gloves when handling the peppers*

[cricket26]

Ingredients:

1 yellow cake mix
1 jiffy cornbread mix
3 eggs
1 c milk
1/2 c oil
(actual ingredients depend on your cake mix)

Directions:

Preheat oven to 375F and combine cake mix and cornbread mix. Follow the direcions on the back of the cake mix (substituting milk instead of water). Combine well and pour in a 9x13 pan and bake for 40-45 minutes. Serve with soup or chili.

[ksrainbow]

1 diced onion ( I used yellow )
3 stalks celery chopped
2 shredded carrots
4 peeled potatoes chopped ( I preferred skin on )
1 can cream mushroom soup
1 can whole milk
2 cans chicken broth
3 tablespoons butter
1/2 teaspoon salt
1 teaspoon ground pepper

I literally chopped and prepped all of the above and put in my crock pot for 6 hours on high. At hour 5, I did a taste test for added salt/pepper and butter. I also did a basic potato *mash* to cream/thicken.

Enjoy!

Ks-

[GeorgiaMa'am]

Originally Posted by ksrainbow

1 can cream mushroom soup

Hi ksrainbow,

I admit, I do use a fair amount of cream of something soups to cook. Have you, or has anybody here, tried the new Campbell's cream of Cremini and Shitake mushroom soup yet? I'm sure it would probably be good in anything that calls for cream of mushroom soup, but I haven't tried it yet. I have, however, bought 2 cans of it, and it is sitting in my pantry, ready to go. Any feedback?

[ksrainbow]

Originally Posted by GeorgiaMa'am

Hi ksrainbow,

I admit, I do use a fair amount of cream of something soups to cook. Have you, or has anybody here, tried the new Campbell's cream of Cremini and Shitake mushroom soup yet? I'm sure it would probably be good in anything that calls for cream of mushroom soup, but I haven't tried it yet. I have, however, bought 2 cans of it, and it is sitting in my pantry, ready to go. Any feedback?

Hello!

To be honest: where I live your choices of Campbells soups is/are not in the selection here in the state of Kansas where I reside (sad). I use what I have as a *added* creamy-nuss to my recipes. You dont know how much I would love to have your options/choices to recipes: unfortunately I just improvise. AKA: add butter/fresh herbs/whole milk-cream.

Ks-

[cricket26]

Ingredients
3 cup (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
dash salt
1 1/2 teaspoon vanilla extract
(nuts optional)

Instructions
LINE 8- or 9-inch pan with wax paper.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

[GeorgiaMa'am]

My sister made this in her crock pot for the family today, and everybody loved it. Although it has spices in it, it's not too spicy-hot - it's not even as spicy-hot as regular chili. (Although you can easily make it spicier - see instructions below.)

2 8 oz. blocks of cream cheese, softened
2 cans of undrained Mild Rotel (use regular or spicy if you want it spicier)
4 to 6 boneless, skinless chicken breasts
2 cans washed and drained black beans
2 cans drained whole kernel corn
2 14.5 oz. cans chicken broth
1 tsp. each of chili powder, cumin, and onion powder
2-3 cups of shredded cheese
2 packets of dry ranch dressing mix

Place chicken in the bottom of a crock pot. In a large bowl, mix the Rotel, beans, corn, broth, ranch dressing mixes and seasonings. Stir well to combine then pour over chicken. Top with the cream cheese blocks.

Cook on low 5 to 7 hours. Whisk several times to blend as cream cheese softens. Start checking for doneness at 5 hours. When chicken is done, remove and shred, then return to crock pot. Add shredded cheese and stir well.

This is a double recipe - you can easily half it!
Serve with nacho chips.
This freezes nicely.

[cricket26]

Ingredients

4 pound corned beef with the spice packet
12 ounces Guinness Irish stout
1 medium onion sliced
1 clove garlic chopped
1/4 cup brown sugar
2 tablespoons grainy mustard
1 tablespoon Worcestershire sauce
freshly ground black pepper to taste

Instructions
Remove the corned beef from the packaging and rinse with cold water. Transfer to a slow cooker fat-side up.
Add the pickling spice packet contents, onion, garlic, Guinness, brown sugar, mustard, Worcestershire sauce and pepper.
Add beer to cover the brisket (add more liquid if needed by using beef broth or water)
Cook on low 8-10 hours or until tender.
Remove from the slow cooker and let rest 15 minutes before slicing against the grain.

Happy St Patricks Day!

[cricket26]

Ingredients

1 (6-ounce) can frozen lemonade concentrate
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) container frozen whipped topping, thawed
1 (9-inch) store-bought or homemade graham cracker pie shell

Directions

Fold together the whipped topping and condensed milk. Fold in the frozen lemonade. (run under hot water for a minute to soften)
Spread the mixture in the graham cracker pie crust. Cover and freeze overnight or until completely set.
Take the pie out of the freezer about 15 minutes before serving time. Enjoy!


For St Patricks Day substitute limeade and add a few drops of green food coloring.

[Orema]

Yield: 6 servings

Ingredients
3 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
2 tablespoons minced garlic (from about 6 cloves)
½ pound ground beef
½ pound bulk sweet Italian sausage (or sausages, with casings removed)
1 teaspoon dried oregano
½ teaspoon ground nutmeg
¼ teaspoon crushed red pepper, plus more to taste
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
6 cups low-sodium chicken broth
1 (24-ounce) jar marinara sauce
8 ounces dried lasagna noodles, broken crosswise into 1-inch pieces
1½ cups/12 ounces whole-milk ricotta
⅓ cup grated Parmesan
¼ cup heavy cream
½ cup fresh basil leaves, torn, plus more for serving

Directions
Step 1
In a large Dutch oven or other heavy-bottomed pot, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until translucent but not browned, 4 to 6 minutes. Add the garlic and stir for 30 seconds to 1 minute, until fragrant.

Step 2
Add the beef, sausage, oregano, nutmeg, crushed red pepper, 1½ teaspoons salt and ½ teaspoon black pepper. Cook, breaking up the meat with a spoon, until starting to brown, 3 to 5 minutes. Add the tomato paste and cook for 1 minute, stirring often.

Step 3
Add the chicken broth and marinara sauce and bring to a boil over medium-high heat. Stir in the lasagna noodles, reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly.

Step 4
While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add ¼ teaspoon salt and a few grinds of black pepper and mix well; set aside.

Step 5
Off the heat, stir the cream and basil into the soup, then taste and add more salt and crushed red pepper, if desired.

Step 6
Serve the soup in shallow bowls, topped with a large dollop of the ricotta mixture and a few torn basil leaves.

From the NYTimes.com: This simple, one-pot soup delivers all the comfort of a classic lasagna with very little of the work. A jar of marinara sauce is its secret to speedy flavor, along with a combination of ground beef and Italian sausage (though for ease, you can use one or the other), plus a pinch of ground nutmeg. Dried lasagna noodles are broken into small pieces and cooked directly in the soup, thickening the broth with their starches as they soften. Don’t skip the ricotta-Parmesan topping; it adds richness and the unmistakable essence of lasagna. This soup comes together quickly and is best served right away; the noodles will continue to absorb the broth as it sits.

https://cooking.nytimes.com/recipes/...9-lasagna-soup

We're expecting snow on Thursday. Think I'll make this for, hopefully, the last snowfall of this season. We'll see.

[GeorgiaMa'am]

This sounds like something moms might have made to get their kids to eat vegetables, but I promise it's really delicious. I make it every couple of months and for potluck dinners.

Mixed Vegetable Casserole
- 1 16-oz. pkg. or 2 10-oz. boxes of frozen mixed vegetables
- 1 large chopped onion
- 1 cup mayo (light works fine, I like Duke's or Blue Plate)
- 1 cup sharp shredded cheddar cheese
- 1 sleeve of Club crackers
- 1 stick butter (you can cut this down somewhat to about 5 T. if the amount of butter horrifies you)

* Mix the vegetables with the chopped onion.
* Stir in the mayo and cheese.
* Spray a 9 x 13 pan with Pam and put the mixture in the pan.
* Melt the butter and crush the crackers.
* Mix the butter and crackers together, then spread on top of veggie mixture.
* Bake at 350*F for 30-40 minutes until crackers are golden brown.