|Sweet and Sour Meatballs for a crowd
Tried and True by my DSis
Buy a package of frozen meatballs and cook them according to the directions on the box. Or make your own favorite recipe. I'm too lazy! LOL! Set them aside while you make the sauce.
Sweet and Sour Sauce
2 sweet red bell peppers, chopped
Saute peppers and celery in a little oil for 5 minutes.
Set aside with the pineapple, to be added later.
Combine the remaining ingredients in a large saucepan.
Stir over medium heat until sauce is thickened and clear.
Add meatballs, peppers, celery and pineapple.
Heat thoroughly. Stir in the reserved pineapple juice, in small amounts, if mixture gets too thick.
Serve over plain boiled rice. Makes 24 servings.
|Remember Cadbury's Crunchie bar? This will fill the void when there is no sweets around!! |
Sponge Candy (microwave)
1 Cup sugar
Line an 9 x 9 square dish with foil and grease the foil with butter. Set aside.
Quickly stir in the baking soda mixing well. This will foam up as it is stirred in. Pour into your greased pan, and allow the mixture to settle in and spread itself out. Let stand until firm. Remove from pan and break into pieces. Yield: approx one pound or 454 g of candy. Store in an airtight container at room temperature.
|Threejs, I can't believe this! I woke up in the middle of the night thinking of sponge candy--actually we called it honeycomb candy, but I'm pretty sure it's the same. I didn't have a recipe, so I'm C&P this to try soon. I like it with dark chocolate on it, but I may not be able to wait for the chocolate to melt! |
I'm making these today or tomorrow. Been craving them. It isn't my original recipe--I didn't add nutmeg to mine, nor had I heard of coconut oil back then. Other than that, a cookie's pretty much a cookie. I'll let you know how they turn out.
OATMEAL RAISIN COOKIES
1 cup (2 sicks) butter or butter-flavored shortening (I will use 1/2 coconut oil and 1/2 butter)
Preheat oven to 350. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Mix in flour, oats, baking soda, salt, cinnamon, and nutmeg until all ingredients are well-incorporated. Fold in raisins.
Form cookie dough into large walnut-sized balls (about a heaping tablespoon) and drop them one-inch apart on a greased cookie sheet. Bake for 10-12 minutes, or until edges are lightly browned. Allow the cookies to cool for five minutes on the baking sheet, and then transfer them to a wire rack or parchment paper to cool. Makes about 40 cookies.
|Right up my alley :o) |
Broiled banana bagel
4 teaspoon peanut butter
|Too funny, I just made bread and got a bowl out while it was rising to make oatmeal raison cookies, put everything on the counter and had NO raisons....not the same without them soooo it will sit there til I go to the store later on. Your recipe is almost the same mine has no coconut oil nor the nutmeg but I always put a tablespoon of zest from either a lemon or an orange in mine. Hmm made me think now I do have dried cranberries....off to make some cookies!!!|
|Here's my report on the oatmeal cookies. They taste really good, but they're flat and crispy instead of soft and puffy. And the dough spread so much it looked like one big cookie when I took them from the oven. I imagine it was the coconut oil. They taste delicious though--and not like coconut at all. And luckily, I like crispy cookies. |
I've never been able to make soft cookies using just butter or margarine. Have you? I used to use half butter and half Crisco like this recipe calls for, but I rarely use Crisco any more. Is it possible to make soft cookies with just butter?
|The oatmeal raisin cookies with cranberries instead of raisins reminded me of this cookie recipe. I don't know where it came from but the piece of paper that it's written on is pretty ratty from being used so many times. |
Cranberry flax oatmeal cookies
1 lb. butter (soft)
Oven to 375 D. Far.
Cream together butter, brown sugar, vanilla and cinnamon. One at a time add the oats, whole wheat flour, flax seed and baking soda. Mix well and then mix in the cranberries.
Roll the dough in batches into 1 1/2 in. diameter rolls and with a serrated knife cut into 1/2" slices. Place onto baking sheet and bake for 12 minutes. Cool for a few minutes before removing from baking sheet onto wire cooling rack.
Makes about 6-7 doz. cookies.
|These are our favourite cookies. Patti, they are chewy, which is what we like, and it calls for butter and no shortening. |
Chocolate Orange Granola Cookies
1 cup flour
Preheat oven to 350 degrees.
In small bowl combine flour, baking powder, allspice and salt. In a large mixing bowl cream butter and sugar. Add egg, vanilla and orange zest; beat well.
Gradually beat in flour mixture. Stir in granola, chocolate chips coconut and nuts. Drop by rounded tablespoonfuls onto cookie sheet. Bake 11-15 minutes and cool completely on wire racks.
|Oh that's an ice-cream sandwich, btw.|
|Oh Great minds...all thinking the same. No time right now, but I have a Breakfast Cookie that I was comparing to Martha's Breakfast Cookie. They are not to different and mine is from my learning to bake back in the 1940's with my adopted grandmother.I always considered mine "healthy" so checking it out!|
|This is the breakfast cookie I make: |
1/2 lb bacon, cooked and chopped
cook bacon till crisp - then break into small pieces.
Beat together butter and sugar till fluffy, beat in egg, combine dry ingredients and mix into butter mixture.
Add bacon, corn flakes, and raisins and stir in by hand.
Drop by teaspoonful onto UNgreased cookie sheet 2" apart.
Bake 350 for 15 minutes. Cool 1 minutes, move to rack.
|A light sweet after a big meal |
Raspberry Coconut Bars
1/2 Cup butter
preheat oven to 425ï¿½F
|These look really good. |
Apple Pie Cupcakes
Prep time: 15 mins Cook time: 12 mins Total time: 27 mins Serves: 8
These cupcakes are made with store-bought cinnamon rolls that have been flattened into discs and placed into cupcake cups. Then, we fill them with sautï¿½ed apples and top with a streusel topping.
4 tablespoons unsalted butter
1.Heat oven to 400ï¿½F. Lightly spray 8 regular-size muffin cups with cooking spray.
2.In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
3.Meanwhile, in small bowl, mix butter, flour, 1/4 cup of brown sugar and walnuts with fork or hands until crumbly. Set aside.
4.Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup. Divide apple filling evenly onto rolls in muffin cups. Divide flour mixture evenly over apples.
5.Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes.Serve cupcakes topped with whipped cream and a drizzle of syrup.
Here is a link that might be useful: apple pie cupcakes
|Woo hoo, Joann! Now that's a dessert!! |
I'll try your cookies, Jasdip. They look really good and I'm a coconut nut :-)
Here's my favorite meatball recipe. They're so good and I like the recipe because it doesn't call for onion. I like onions, but just not in meatballs.
2 lbs. ground beef, veal or pork or a mixture of any
Preheat broiler.* Spray a large baking sheet with cooking spray. Combine everything except the water in a large bowl. Slowly add the water 1/2 c. at a time until the mixture is very moist but holds it's shape one formed into balls.
Using a spring-loaded cookie scoop or your hands, form mixture into evenly-shaped balls and place on prepared baking sheet. Broil for 10 minutes or until nicely browned and almost cooked through.
*I bake them on a foil-lined cookie sheet at 350 degrees for 20-25 minutes.
If using with pasta, remove from oven and mix with sauce. Simmer util the sauce is warmed and meatballs are cooked. To freeze, place uncooked meatballs on a cookie sheet and freeze. When frozen, place in sealable bags. I usually use about 1-1/2 lb. meat and make 27 meatballs, but I don't make mine really big.
|Kitchen hint for making meatballs |
prepare the meat as you would for meatballs but instead of scooping or rolling by hand and trying for uniform sized meatballs, put a piece of saran wrap on a cookie sheet and spread the meat mix out to about an inch thick. Take a kitchen knife and cut as you would a pan of squares ...exactly the size you want your meatballs. From there it only takes seconds and you will have them all the same size ..I HATE doing them by hand and adding to some and pinching off the others because they are too big ..and it is cold and I just want it done. I just did 84 of them some for the spagetti sauce and the rest for the freezer.
|With all the talk about scones, I thought I'd share my recipe in case I haven't before. They are super easy and very delicious. If you want super huge ones, follow the recipe. I make 12 instead of six and everyone thinks they are big. |
3 C. all purpose flour
Preheat oven 375
So easy, so good.
|Breakfast Cookies.....Cream together |
1 1/2 Cups Shortening (I always used Crisco as butter was not redily available in the 40's and 50's)
2 Cups Brown Sugar (packed)........Beat in
4 Eggs until light and fluffy......Disolve
1 tea Baking Soda in 3 T water.....Add
2 Cups Oatmeal
2 Cups Flaked Cereal...............Add
1 Cup Raisins
1 Cup Nuts
3 Cups Flour
Bake 350 degrees 12 min or until browned. Can be dropped by teaspoon then flattened with a glass dipped in water. If baked until brown, they will be crispy...less brown, more moist.
This is a most forgiving recipe. Much like Martha Stewart. She adds 1/2 cup or so of pumpkin and or sunflower seeds...coconut, mango, papaya and banana chips.
And, OMGoodness...when I made these recently I think I counted 70+ 1 to 3 inch cookies, which I made into balls and then flattened. I have also made balls, froze them on a cookie sheet, then bagged them to bake later. They are always edible...even the dog bisquits.
|This isn't a recipe, but it's something I never thought of doing. I like to bake large baking potatoes 4-6 at a time and make twice-baked potatoes. Then put them on a cookie sheet, freeze and transfer to freezer bags. Handy to have around, believe me! |
With this recipe, the potatoes could cook all night and be ready for "fixin" the next day.
CROCKPOT BAKED POTATOES
8 potatoes (like russets)
Wash the potatoes well and let them dry. Then wrap each potato in a piece of foil (no need for pricking them). Place the foil wrapped potatoes in your crock pot. Cook on low for 8 hours.
|A way to use up leftovers. |
The other night I chopped up some leftover
Then I sauteed them in a pan with
If you have leftover gravy, add 1/2 cup to bring it all together, although you don't have to.
Plate it and top with a fried egg.
A great way to clean out your fridge! You can use any meat, sauce or vegetable you have on hand. Delicious!
|For that time when you need a good quick pie: |
Orange Marmalade Cream Cheese Pie
In food processor, combine ground graham crackers and sugar and mix. Add 1-1/2 Tablespoons light cream cheese and process. Spray 9-inch pie plate with non-stick cooking spray. Pour crust mixture into pie plate and press gently to sides and bottom to form crust. Chill.
In food processor, combine sour cream, cream cheese, milk, sugar, vanilla, and salt for filling. Process until smooth. Add gelatin water and marmalade and mix. Very gently pour filling into chilled crust. Chill pie for 3 to 4 hours before serving.
Yield: 8 servings
|This is not mine, it's from the Dairy Farmers of Canada. |
It looks nice and fresh and very tasty.
Fruit Salad with Cheese
Your choice of the following fruits:
Using a melon baller, scoop out balls from melon.
In a large bowl, mix fruit, honey, apple juice and tarragon.
Add Bocconcini and toss gently.
Let macerate a few minutes, then serve.
|BROWN BREAD |
1 cup rolled oats
2 tsp. salt
2 cups boiling water
2 tbsp. shortening
3/4 cup molasses
2 tbsp. sugar
MIX: 1 pkg. yeast
1 tsp. sugar
1/2 cup warm water
Let stand 10 minutes
Mix other ingredients together and let cool. Add yeast mixture and
6 to 8 cups flour. Knead well.
Place in large bowl (greased with shortening) Let rise until double
in bulk. Punch down, shape and place in pans. Let rise again.
Bake 45 minutes @ 375 degrees oven.
|I'm making this for dinner tonight. It's been on my "Try" list long enough. |
Thai Broccoli Salad
1/4 c. peanut butter (creamy or chunky)
2 Tbsp. vegetable oil
Combine the dressing ingredients until well blended. Set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add salad ingredients and stir-fry 3 to 4 minutes until vegetables are tender-crisp. Remove from heat and stir in the peanut butter mixture. Serve warm or at room temperature.
|that sounds yummy but I know I cannot serve those little green trees in this house...how can I make others eat them when I can not do it. Nor do I like the little white trees ....it is not the taste it is the texture..ewww bad as lima beans or cooked oatmeal. I just started to eat Thai and have only had a few dishes. Do you think I could use fresh sprouts and or mushroom for that three cups of filler? Can you think of any other veggie that would work?|
|I can't think of anything, threejs, but I bet someone will come to the rescue. |
Glenda, if you see this could you please post your recipe for turnip greens and cornbread casserole? I did a search but didn't come up with it. I have the stuff (well, not the greens) and it sounds wonderful!
|On my to-try list--the winner in a pie baking contest |
Pumpkin Praline Pie
Ingredients for the Crust
2. With pastry blender, cut shortening into dry ingredients until mixture resembles crumbs. (It will look like cornmeal. Add ice water (it must be very cold) one tablespoon at a time, tossing lightly. Dough should be just moist enough to hold together in a ball. Make sure it is not sticky. Form into ball and refrigerate until ready to use.
3. Place dough on lightly floured surface and flatten slightly. Roll into 10-inch circle, rolling from the center out. Lay the crust gently into 9-inch deep-dish glass pie plate. Press into pan and crimp edges decoratively.
Ingredients for the Praline layer
Ingredients for the Pumpkin Filling
2. In mixing bowl, beat eggs until frothy with hand-mixer or standing mixer. Then with mixer on low, or stirring by hand, add in order the rest of the ingredients. Beat only until well mixed. Pour slowly into praline lined crust.
3. Bake in oven checking after 45 minutes. Cover edges of crust to prevent oven browning. Pie is done when filling is set but still slightly jiggly in center. Depending on oven 45-55 minutes total. Remove from oven and let cool on counter until room temperature. Chill in refrigerator.
4. Garnish with whipped cream and caramelized pecans, if desired. Cut pie into eight servings and garnish each slice with a dollop of whipped cream and 2 caramelized pecan halves.
|Comfort food when coming home from school and not something you would do often today. With five kids Mom would make these once in a while as a treat before dinner as the evening meal was at 5:30 when Dad got home from work. Thinking back on it today there was probably a method to her madness...she was just tried to fill us up a bit before we sat at the table. |
1 1/4 cups flour
place all in a mixing bowl and stir until the mixture is blended but not beaten smooth.
(or as my brothers' would do have a fritter with their ketchup) Sometimes it was difficult watching what they ate especially with ketchup.
|since I had to post this on the okra thread thought I might go ahead and add it here too. This one is definitely tried and true for generations lol |
Okra smothered with tomatoes (my recipe)
2lbs or so fresh young okra (*if you can not get fresh use pictsweet frozen sliced okra)
Now if you want to do it the easy way just dump it all in raw into a great big pot with a cover and put it in the oven, do add the vinegar and little bit of sugar, stir it up really well cook it at 350 for an hour or so, I test mine by taking out a piece and seeing if it is nice and tender and has lost most of it's slime. If so it is done. Do stir it a few times while cooking.
|Well, I just made Glenda's Buttermilk pie, and had a small slice. YUM! An so easy! I used a little lemon juice and the zest of 1/2 small lemon, instead of vanilla. Nice bright flavor. |
Buttermilk pie ï¿½ courtesy of Glenda_Al of the KT
Beat eggs slightly, and add sugar and flour. Then add melted butter and mix well. Add buttermilk and flavouring. Bake in pie shell 325 until custard is set about 40-45 minutes.
|That sounds good, Luckygardnr. I'm making Glenda's Irondale cornbread tonight so I have buttermilk!|
|TURNIP GREEN CASSEROLE patti, the Irondale Cafe cornbread will be awesome with this. |
1 package regular or jalapeno cornbread mix **next time I'll use the mexican cornbread mix At least 2 cups, but more would be better
Prepare and bake cornbread as directed on package.
Drain greens and save liquid.
Crumble cornbread and layer half in a casserole dish. **I used the square pyrex dish.
Distribute turnip greens over bread and evenly sprinkle with chopped onion. Add remaining cornbread on top.
Mix liquid from greens, undiluted soup, and melted margarine. Pour over cornbread topping.
Bake at 375 degrees F for 45 minutes or until bubbly and partially brown. **took longer than 45 minutes for it to absorb the moisture on top especially the middle
|The next time we have company, I'm making this for the appetizer. Makes too much for just the two of us. I've tried a lot of different crab dips/spreads but I think this is the one I "need". |
LOUISIANA HOT CRAB DIP (Mardi Gras Munchies)
1/2 pound jumbo lump crabmeat, free of shells
Preheat oven to 325 degrees F. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot. Serve hot, with hot sauce on the side for those who like it spicy. Makes about 1 1/2 cups. Serve with crackers or toast points.
|BROWNIE PUDDING |
1 Cup flour
Sift flour, baking powder, salt, sugar and 3 tbsp cocoa in a bowl. Add milk, vanilla and melted shortening and nuts. Mix will be very thick. Spread in an 8 x 8 greased square pan. Mix brown sugar and the 1/4 cup of cocoa and spread evenly over top of the batter.
|This is my go-to cabbage soup recipe. It's very thick and filling. |
Hearty Cabbage Soup
In large pot saute:
Saute until the redness is gone in the meat.
Combine thoroughly. Simmer, uncovered, 1 hour.
Add 6-7 cups coarsely chopped cabbage (1 small head).
|Jasdip, this IS the soup we had when you visited me. There's substitutions you can make. Clean out your fridge! I used squash, instead of pumpkin. If you don't have pears, use apples, and if you don't have Harveys Bristol Cream, you can use medium sherry. |
When I served it last night, I put a spoonful of sour cream on it and topped that with a little but of pesto. It was sooo delicious!
Pumpkin and Pear Harvest Soup
As adapted from an allrecipes.com recipe
1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, pears, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in the sherry and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.
Note: I found it tasted so good by itself, that I found it unnecessary to add the cream.
|Re Hearty Cabbage Soup |
Is there cabbage in it? if so do you saute with the meat, peppers and onions or just add raw to the soup itself?
|Threejs, the recipe says after simmering uncovered one hour to then..... |
Add 6-7 cups coarsely chopped cabbage (1 small head).
|Back in the late 60's I bought one of those small cookbooks that they had at the cash registers for 98 cents. This one has so many good recipes in it. I haven't made these muffins in years but remember how much my kids enjoyed them. |
1 2/3 cup all purpose flour
Preheat your oven to 400 degrees. This recipe yields 12 muffins
In mixing bowl, combine flour, sugar, baking powder, salt and nutmeg. Cut in shortening until particles are fine. Add milk and eggs; mix just until thoroughly blended. Spoon into greased muffin cups. Place 1 teaspoon jam on top of each muffin, pressing into batter slightly. Sprinkle with a few chopped nuts and bake for 20 to 25 minutes until tops spring back when touched lightly.
|Thanks, Jasdip. I've been meaning to look up a recipe for cabbage soup--even bought the cabbage in anticipation :0 |
Luckygardnr, is there any way canned pumpkin would work? Our pumpkins aren't in the stores yet and I'm in a soup mode these days.
This is a good bread to go with soup or served as a snack during football games. Shoot, it's good anytime!
1 large loaf French bread
Cut the bread in half lengthwise. Combine remaining ingredients and spread on each half. Wrap each half in foil and refrigerate 2 hours. Unwrap and bake in a preheated 350 degree oven 8-10 minutes. May be frozen before baking and thawed.
|I've got it simmering on the stove now, Patti. Smells good in here.|
|ooooooooops I bet I read that six times and didn't read the bottom. I was going through my mind all the ingredients to see if I had everything. It is on the stove now thanks!! I did sub the potatoes for orzo though as I had none.|
|Threejs, that brownie pudding is sooo good. Love it with vanilla ice cream on it while the cake is still warm. I haven't made it in ages and I think it's time again since I'm practically drolling on my keyboard. :-)|
|You could certainly use canned pumpkin, though I wouldn't add it till the veggies are all cooked. I used butternut squash, as I was unable to get to the farmers market that day.|
|Got this from the Cooking Forum years ago. Marilyn was the gal who posted the recipe. Her screen name was Dana or DanaIN. (Dana was her dog.) She was a great cook. Wonder where she went? I promise you'll like this even if you aren't crazy for Brussels sprouts |
Marilyn's Brussels Sprouts
18-20 Brussels sprouts, cut in half
Clean sprouts by cutting off the tip of the stem and removing the tough outside leaves; wash in cold water. Place in a single layer in a medium skillet. Sprinkle sprouts with salt and pepper and add enough water to fill the bottom of the pan. Cover and bring to a simmer, steaming sprouts until a knife inserted comes out easily. Do not overcook. Immediately remove from the skillet and into ice water to stop cooking and set the bright green color.
Remove liquid from skillet an add butter, melting completely. Whisk in flour along with salt and pepper until smooth and bubbly; cook for aboout 2 minutes. Whisk in cold milk gradually until smooth and mixture thickens. Stir in cheese, remove from heat and stir in mayonnaise. Add sprouts to the sauce and pour all into a casserole dish. Sprinkle top with cracker crumbs and bake at 350 for about 20 minutes or until bubbly. Serves 4.
|Just finished making these. |
Toffee Cheesecake Bars
1 cup flour
In a small bowl, combine the flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of an ungreased 12 x 9 inch baking dish. Bake at 350 degrees for 12-15 min.
In a large bowl, beat cream cheese until fluffy. Add the milk, eggs and vanilla, beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until almost set.
Cool slightly, sprinkle with remaining toffee bits. Cool, cover and refigerate.
1 bar equals 169 calories.
|CLOUD BISCUITS |
2 cups all purpose flour
Sift together dry ingredients, cut in the shortening until mixture resembles course crumbs. Combine milk and eggs and ad to the flour mixture all at once. Stir until the mixture follows the fork and makes a soft dough. Pour out on a floured cutting board. Kneed gently with the heel of your hand about 15 times. Using a round cutter dipped in flour cut straight down, no twisting and place on a greased baking sheet. Touching sides, the biscuits will be softer, spacing them gives a more crusty style. Chill for 1 - 3 hours,(I sometimes just put them in the freezer for a half hour if I want to bake them right away) Bake in a hot oven 450 degrees F for 10 - 14 minutes or browned to your liking.
I have used this same recipe when making strawberry shortcake but I double the sugar to 2 tbsp.
|Hey, where is everyone?? This recipe sounds good, but I haven't made it yet. |
CINNAMON SWIRL BREAD (Allrecipes)
1/3 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened. Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.
|Used this this morning to clean my shower and bathroom. Worked pretty darn good too!! I was surprised! And smelled good. I only left it sit a few minutes, not sure how long but guess about 5? I used a Mr Clean type eraser to scrub with. |
I had pinned this on Pinterest quite some time ago, wish I'd tried it sooner!
Tub and Shower Magic
12 ounces white vinegar
1 Heat vinegar in microwave until hot and pour into squirt bottle.
Here is a link that might be useful: Tub and Shower Magic
|I have made this lots of times and everyone enjoys it. It is great reheated in the microwave also. |
Mexicali Meat Pie
8 or 9 inch unbaked pastry shell
Oven 425 degrees, makes 6 servings
Beat egg slightly in mixing bowl. Add ground beef, corn, cracker crumbs, chili sauce, pepper flakes, onion and oregano. Mix well. Press meat mixture firmly into pastry lined pie pan. Bake for 20 to 25 minutes. Spread topping on filing. Top with olives and bacon. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes before serving.
Topping: Combine egg and milk; add salt, dry mustard, Worcestershire sauce and cheese.
|Time to liven this thread up.....don't shoot me but this is the name of the recipe as it was given to me. Huge hit when there is a crowd around for a bbq or buffet. |
SEX IN A PAN
1 cup flour
Mix flour, butter and pecans and press in a 9 x 13 inch pan. Bake at 350 degree oven for 25 min until cool
Mix vanilla pudding using 1/12 cups of milk and spread over the cool whip layer. Do the same for the chocolate pudding and spread that over the vanilla layer. Spread with the remaining whipped topping and then shave the chocolate over the top sprinkling it evenlly over the whole pan.
|I make my own coffee creamers. Here is one I made yesterday. |
Pumpkin Spice Coffee Creamer
1 can sweetened condensed mik
Combine ingredients in a container with a cover. Shake until combined. Or use an immersion blender or traditional blender and blend until smooth.
Here is a link that might be useful: Pumpkin Spice Creamer
|We really like tilapia, so I'm always looking for new ways to fix it (without frying). We just restocked our supply, so this is the first new way I'll try it. |
TILAPIA PARMESAN (MaMa's Supper Club)
1 lb. tilapia (orange roughy, cod or red snapper can be substituted)
Preheat oven to 350 degrees. In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer. Do not stack fillets. Brush top with juice.
Combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork.
Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake. Spread with cheese mixture and bake until golden brown, about 5 minutes. Baking time will depend on the thickness of the fish you use. Watch fish closely so that it does not overcook. Serves 2/
|I having this for my Sunday lunch |
Italian beans and sausage
12 ounces sweet Italian turkey sausage
1/2 teaspoon bottled minced garlic
|all of these recipes sound sooooo good. will definitely be making all of these. thanks, everyone for posting them. :)|
|Rye hamburger rolls. I used them for sausage egg-a-muffins to give then a little bit of a grainy-nutty flavor. |
2 cups all purpose flour
Mix. Let rise for 1.5 hours. Roll out on a floured surface into a 2.5" thick roll. Cut into 12 pieces. Roll into a ball then flatten to 1/2". Place a dab of butter on the bottom of each roll before setting on a cookie sheet, then a dab of butter on the top of each bun. Let rise in a warm oven with a pan of water on a rack for 45 minutes. Bake at 375 for 14 minutes.
|I made this cake yesterday and it is delicious. It doesn't really need icing, but I added it, using my sister's recipe that tastes just like a praline without the nuts. But a sprinkle of powdered sugar would be enough. |
FRESH APPLE CAKE (Food Love Grace)
2 cups of sugar (or half white and half brown)
Preheat oven 300F and grease a tube pan* (I just use Pam baking spray). Combine sugar, oil, eggs and vanilla mix until well combined with hand mixer. Mix flour and other dry ingredients together. Combine with first mixture, mix well. Add apples and beat with mixer for one minute. Stir in nuts. Bake in tube pan for 1 1/2 hours or until toothpick test comes out clean.
*I baked at 350 degrees in two 9" square pans and baked both at the same time for 25 minutes.
1/2 c. butter
Melt butter and brown sugar over low heat for 2-3 minutes. Add milk, stirring until mixture comes to a boil. Remove from heat and cool.
Add enough powdered sugar to form the right consistency to spread. Spread immediately on cooled cake.
|Nicole, I think I will be trying those rolls! Just need to go get rye flour. |
I was just given this recipe on Thursday, along with some of it to bring home. YUM!
1 small can solid pack pumkin
Mix the first three ingredients together, then gently fold that mixture into the cool whip. Serve with cinnamon graham crackers.
I finished the container I was given, and am going to get the ingredients to make some more!
|Tami, that spread is good with gingersnaps, too. Yum! |
Next time I make Chinese food, I'm trying this:
SESAME-CUCUMBER SALAD (Williams-Sonoma)
4 English cucumbers
Thinly slice the cucumbers crosswise. In a large bowl, combine the cucumbers, salt and sugar and toss to coat the cucumbers evenly. Let stand for 30 minutes. Transfer to a colander, rinse and drain well, then press out the excess moisture with your hands.
In a serving bowl, stir together the vinegar, garlic, chili flakes and sesame seeds. Add the cucumbers and toss to coat. Thinly slice the green onions, including the tender green portions, and sprinkle them over the top. Cover the salad and refrigerate until well chilled, at least 2 hours or up to overnight. Serve the salad cold. Serves 4 to 6.
|WoW this thread is getting long, I almost didn't find it. |
I just came across these, so cute.
Mini ice cream cone cake pops
Here is a link that might be useful: mini ice cream cone cake pops
|Chicken, bacon, apples--sounds good to me! |
SLOW COOKER BACON-WRAPPED APPLE CHICKEN (Chef in Training)
4 boneless skinless chicken breasts
In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples. Wrap each chicken breast with two slices of bacon and place in a greased slow cooker. Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or until chicken is done.
|tami, I make that pumpkin dip a LOT! |
I use Snyder's multi grain pretzel twists, for dipping.
Recipe calls for the 16 oz cool whip container.
I generally halve the recipe.
|Glenda, thanks for letting me know. My friend told me the small cool whip. Good thing I bought 2 of the small ones! I was thinking about going out and mixing it up. I have the munchies, even though we ate dinner about an hour and a half ago. |
Nita, I just ran across that recipe. I think it's in a book I just got from the library. Sounds good!
|This is a delicious sub sandwich. I have made this to take on day trips, it is so good and easy to make. |
1 loaf French bread, slice in half length wise and hollow out
Pour half dressing into bottom of bread. Put onions, meat, cheese and pour remaining sauce in the top of the bread and place on top of filling. Wrap and refrigerate 3 hours.
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