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blessingsalways2u Member 
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Hi Forum Friends, I introduced myself in another area. My family & I (well just me and hubby) are new to Stokesdale. I love to cook and garden. I love to gather recipes from friends and this usually leads to great friendships(unless the recipe comes out really bad)  So, lets share! I am sooo ready for Autumn and all the yummy recipes that come with it, apples, pumpkin, squash, stews, breads, soups..ok, now I am hungry.  I don't have any of my recipes with me so someone else start and I'll post some tomorrow. (I do this from work) Thank you, blessingalways2u |
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DToney Member 
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WOW! I thought I was the only mom on the planet that still cooked! I have my favorite recipies saved & when my nieces got married, printed them on colorful index cards which were then presented in a cute recipe box! Do you like O'Charley's Loaded Potato Soup? I have a friend that gave me the recipe... see below: Chunky Potato Soup 3 teaspoons butter ¼ cup all-purpose flour 4 cups milk 2 cups peeled, chopped baking potatoes ½ cup minced onion ½ tsp. Salt ½ tsp. black pepper Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually stir in milk. Stir in potatoes and next 3 ingredients. Cook over medium heat, stirring frequently to prevent sticking, 30 minutes or until mixture is thickened. May be garnished with finely shredded cheese and chives. (PS... there are more where this came from!)  Last edited on Aug 15th, 2006 09:36 am by DToney |
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blessingsalways2u Member
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Hi Dtoney, YUM! That sounds great, I love all kinds of potato salad. Actually I didn't think of that my red potato salad recipe is in my head, I'll post it. So, come on with more recipes. You are in Stokesdale too, cool! |
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blessingsalways2u Member
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Red Dill Potato Salad 5 medium red potatos washed, skin on. 1 small sweet onion, chopped fine. 1/4 C. olive oil 2 Tbsp. balsamic vinegar 1 Tbsp dried dill 1+ C. mayo S & P to taste Microwave or boil red potatos till tender/firm, not mushy. Leave skins on. drain, cool, chop into 1 inch chunks. Chop onion and put in microwaveable bowl with oil & vinegar. Cook on high for 30 seconds. Cool and pour over potatos with dill, s&p. Mix, add mayo, mix together. Add more mayo if desired. Chill thoroughly. To lower calories & fat this can be made with plain yogurt in place of mayo. |
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Cracker Jax Member 
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DToney wrote: Chunky Potato Soup Hey Sweet Pea! That soup sounds YUMMMMMMMMY!!! You got a bread bowl recipe to go with that??? Double C-A-R-B-S!! YAY! And I don't mean to sound dumb but what's the 'n' for before all of the ingredients Macca P.I. needs to dig Kris' chocolate cake recipe outta the MAAN archives for ya'll. Macca?? |
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DToney Member
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Cracker Jax wrote: DToney wrote:OOPS! When I copied it from MS Office app... looks like it changed my bullets to n's!! Dang.... shoulda paid more attention....Chunky Potato Soup |
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DToney Member
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Hey what if I make it up to ya... here's some meat for those 'taters! ( I removed the n's this time!) Baked Ham Wrap Butt portion ham – fat side up – in foil so it can be opened for dressing. Place in 300-degree oven – Bake 20 min/lb. Prepare glaze: ½ c. brown sugar 2 tbsp.. Vinegar 1 tbsp.. mustard juice from 1 can pineapple & juice from 1 bottle cherries Cook until consistency of thin syrup. Remove from heat & remove ham from oven when done. Score ham placing whole cloves at regular intervals (approx. 25 cloves). Cover ham w/pineapple slices securing with cherry & toothpick. Cover with glaze & return to 400-degree oven. Baste remainder of glaze until pineapple slices begin to brown. Let cool before slicing. Last edited on Aug 15th, 2006 09:40 am by DToney |
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DToney Member
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and some desert.... Granny’s 1 cup Cobbler 2 c. peaches covered with ¾ c. sugar If using apples (sprinkle apples with cinnamon) 1 c. sugar 1 c. self-rising flour 1 stick margarine 1 c. milk Let fruit & sugar stand for 20 minutes. Melt margarine in 1 ½ qt. Casserole dish. Combine flour, sugar & milk. Stir briskly; lumps will remain. Pour into dish of melted butter. Top with more peaches or fruit. Bake 45 minutes at 350 degrees. (Add 1 cup of water if you wish to make it juicier.) |
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StewartM Member 
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Just pasting through looking for a BACON recipe..... I did lick the screen on the Ham recipe....Didn't taste like Ham but I did get a clean screen......  |
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macca Member 
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CRACKAH! Great minds thnk alike!! This recipe is from our old pal Kris (She doesn't visit us much any more  ....We miss her!!) She gave us this recipe back in February, and I know I've made it lots since then.... It's become a family favorite!Darn Good Chocolate Cake (that's really the name, I'm not making it up  )1 Duncan Hines Devil's Food Cake Mix (gotta be DH!) 1 small package chocolate instant pudding mix 4 eggs 1 cup sour cream 1/2 cup warm water 1/2 cup oil 1 1/2 cups choc chips Mix everything except the choc chips with an electric mixer. Fold in choc chips with spatula. Batter will be thick! Pour into bundt pan that has been greased and floured. Bake 350 for 45-50 minutes. Cool on rack for 20 minutes, remove from pan and cool 20-30 minutes more. I usually just dust it with powered sugar and serve warm. Really good with raspberry perserves on the side too! If you really want it chocolatey, frost with this: Chocolate Ganache 3/4 cup whipping cream 1 cup choc chips 1 tbls. liqueur (Grand Marnier, schnapps,etc) (optional!) Bring cream to boil over med heat while stirring. Pour hot cream over choc chips in a mixing bowl and stir until smooth. Stir in liqueur if you so desire it Let stand for 10 minutes to thicken and spoon over cake. |
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macca Member
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DToney wrote:and some desert.... I bet families all over the South have this one! Another family favorite!! BTW, DToney: Are we having dessert in the desert? Just funnin' ya! Couldn't resist... It's part of my character, y'know! (Just remember.... "DESSERTS" is "STRESSED" spelled backwards!) |
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DToney Member
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macca wrote: DToney wrote:oops! @ 5:43 am... it is all the same!  |
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Cracker Jax Member
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macca wrote: DToney wrote: I'd be pretty "STRESED" if I were stranded in one of the deserts too Macca!!! Don't take it hard Sweet Pea... Macca a.k.a. Merriam Webster does that to me all the time!!!! I see KRIS!!!! Did you see this forum Kris! Right up your alley girl!!!! |
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Kris McNeill Member
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Here's one I made for the first time this weekend. WARNING: This is ONLY for real, honest-to-goodness need-a-twelve-step-program chocoholics! It is rich, like fudge. (I've got a fudge recipe I'll have to dig out too. The old fashioned kind - none of that marshmallow cream fake fudge!) Enjoy! Chocolate Truffle Pie 12 oz. semisweet chocolate chips 1 1/2 cups whipping cream 1/4 cup sifted confectioners' sugar 1 tablespoon Grand Marnier liqueur (can substitute pure vanilla extract) 1 9in prepared chocolate cookie crumb crust Melt choc chips over low heat combined with 3/4 cup cream. STIR - LOW heat, until smooth. Cool 5 minutes. Add sugar and liqueur or vanilla. In small bowl, beat the rest of the cream until soft peaks form. (Cold glass bowl and cold beaters work best!) Beat in chocolate mixture on high speed 1/3 at a time. Mix well and spoon into crust. Refrigerate at least 8 hours before serving. Top with whipped cream. |
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macca Member
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OK, Kris! Sounds Y-U-M-M-Y!! You know the drill! Send a slice thru the little cupholder thingy in my computer!!! ♥♥♥ |
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blessingsalways2u Member
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Oh My Goodness! Slow down gang, I am never gonna get all these recipes copied! Wow I guess people liked my idea, it is so nice to be loved. I am of Italian descent so I tend to like made from scratch, rich, carb loaded foods. Though in saying that I love veggies and fruits and healthy stuff too. But I have a hard time adapting to low fat, low cal, low flavor stuff. So to compensate I use almost strictly olive oil and I don't remember the last time I deep fried anything. hmmm...I take that back I made home made apple cider doughnuts last Fall, they were awesome. I think I am still wearing some of those on my hips! Oh no, now I gotta go dig up that recipe. I am very easily triggered. As soon as I think of something or someone mentions something I like I have tunnel vision till I make it and eat it. I am a cookie nut especially ay Christmas, 3 years ago I made 23 different kinds. As we get closer to the holidays lets have a cookie recipe swap, huh? Hey can anyone provide a recipe for a squash or pumpkin souflle type dish? I had some once down here in the Sotuh and it was fantastic, light fluffy yet rich. It was served as a veggie side but I thought if I could find a recipe and add a ginger snap crust it would make a great dessert. Just thinkin out loud. Keep the recipes comin. blessings |
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macca Member
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Just ask, and ye shall receive!!! ♥♥♥ My dad gave me this recipe. (My kids don't know it's made with squash!!) Ooopppsss! Dad just called back (I didn't have the recipe and called to get it from him just for you!) to say he left out a couple of things. I've just revised what I originally posted.... Squash Pie Cook squash -- You need enough to make 2 cups of pulp. He boils it and then drains off the water. Puree squash in blender or mini chopper, along with 1/2 cup of melted butter. 1 c evaporated milk 2 eggs cinnamon and nutmeg -- your preference re: how strong you want; could just put one; he puts both a little flour -- as a thickener 1 1/2 c sugar 1 sm pkg vanilla pudding mix Mix all dry ingredients in one bowl and wet ones in another. Then put together in blender and mix well. You want it as smooth/(My dad says as"fine") as you can get it. Pour into prepared crust and bake in 350 degree oven. My dad says to cook until it rises all the way across the top of the pie. He says he sets the timer for 45 minutes and then watches it to remove it as soon as it rises all the way across. He says it starts rising on the sides but then will go across from there. Last edited on Aug 15th, 2006 06:40 pm by macca |
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blessingsalways2u Member
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YUM! Got it. Oh boy I can't wait till September. I can't start making fall-y type recipes until September. Summer goes till Labor Day for me (I was a New Englander for too long I guess) so that is when I start baking stuff with cinnamon in it! |
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blessingsalways2u Member
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Lets see bacon..... I fry up about 6 strips and remove from pan, drain off most of the bacon fat from pan but leave about 3-4 Tbsps. Then add chopped cabbage and chopped onion to fat, toss in about 2 Tbsp of water and salt and pepper to taste. Cover and let steam for about 15 minutes on med heat. Uncover and let some of the liguid evaporate while continueing to cook about another 10 minutes. Crumble up bacon and put back in pan. Serve. I do this with diced potatos for breakfast too, served with eggs. This gives me my bacon fix without the temptation of eating 12 strips on the side.  Another good one my Mom use to make. Crisp up about 6-8 strips of bacon. set aside. In medium pot, pour one can of tomato soup (Campbells condensed), add 1/2 can of water and 12 oz of chedder cheese, cubed or shredded. Heat on low till cheese is melted. Add bacon into sauce crumbled up and pepper. Pour over elbow macaroni. Yum! |
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FatPappy Member 
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Blessings, I'm glad I don't live downwind from your place. I'd go crazy smellin' all that good cookin'! Hee hee! 'Preciate the bacon idees! |
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StewartM Member
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Whats wrong with 12 strips of BACON...... would be better with 16... |
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DToney Member
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My Tennessee Granny taught me how to cook biscuits & since anyone around here cooks them from scratch now... I wrote down the recipe & tried to capture the "technique"! Here goes... Home-made Biscuits 2 cups Self Rising Flour – Sifted 1 cup buttermilk (or milk) About ½ cup shortening (Crisco) Preheat oven at 400 degrees. Grease 13 x 9 pan well. With flour already sifted in large bowl. Make a hole in the middle of the bowl of flour. Scoop shortening until it is half way up fingers – about ½ cup. Drop into center of bowl of flour. Slowly pour milk onto shortening while mashing the shortening between fingers in order to liquefy shortening while slowly mixing in small amount of flour. After all milk is in bowl, continue to mix in flour until mixture is semi-dry. Pinch small amount away and form into biscuit shaped mold with hands and drop into pan. Place floured back of fingers on top so biscuits will be smooth on top. Bake about 30 minutes or until brown. Last edited on Aug 16th, 2006 01:57 am by DToney |
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DToney Member
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and one of my family's favorites.... Chicken Pot Pie 2 c. Cooked Chicken 1 ½ c chicken broth (or 1 lg can) 1 stick margarine 1 can cream of chicken soup 1 ½ cup Bisquick 1 ½ cup milk Put bite sized pieces of chicken in bottom of casserole dish. Mix broth, margarine, and soup together. Pour over chicken in dish. Mix Bisquick and milk in separate bowl. Pour over casserole. Bake 350 degrees for 45 minutes to 1 hour. Drained peas and corn may be added. |
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DToney Member
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and another dessert! Gotta keep y'all sweet afterall!! Earthquake Cake 1 c chopped pecans 1 c flaked coconut 1 box German Chocolate cake mix 1 stick margarine 1 8 oz block of cream cheese 1 box powdered sugar Grease bottom of 9 x 13 pan. Layer coconut & pecans on bottom. Pour prepared cake mix over nuts & coconut. Melt 1 stick butter in saucepan – remove from heat. Stir in cream cheese until well blended. Slowly mix in powdered sugar until blended in cream cheese & butter. Drop by spoonfuls on top of cake mix & Bake at 325 for 45 minutes. Cake will be cracked.
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DToney Member
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blessingsalways2u wrote: Oh My Goodness! Slow down gang, I am never gonna get all these recipes copied! I don't know about y'all with the Macs, but PC users can click & copy the text... no need to "copy" then you click File\ Print & choose "Selection" & your recipe is printed! My favorite way to get recipies is church cookbooks! I once bought one from the cheerleader squad which proved to be a good investment... lots of "local" flavor & some real basic down home cookin! |
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Bubba Guest
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DT I got a great cookbook from Center Grove Grill in Summerfield. The "SYC Community Classics Cookbook"- $16 and it has a stand! I saw Kris' cake in there. I will look up something to add here. |
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macca Member
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Ohh, BUBBA! (Glad to see you again!) What a good idea! I had forgotten about that cookbook. We had talked about it earlier this year and then I lost track of that project. What kind of stand does it have? Sounds like a good gift idea! Are there recipes from folks in our area? ♥♥♥ |
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macca Member
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Anyone have a REALLY GOOD recipe for Pineapple Cake??? I have a special request from someone near and dear.... ♥♥♥ |
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DToney Member
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Here ya' go Macca.... Pineapple Cake Mix Yellow Cake mix & bake according to directions on box in 13 x 9 pan. Allow to cool. Icing: Melt 1 stick of Butter - Remove from heat Add 1 box powdered sugar gradually Add enough can milk to make creamy 1 tsp vanilla Prick the top of the cake with a fork & spoon (1 large can in own juice) crushed pineapple over the top. Smear icing over top & serve. |
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DToney Member
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I also promised this one to someone.... Crock Pot Macaroni 1 (8 0z.) pkg. Macaroni ¼ c. melted margarine 1 lg. Can milk 1 tsp.. salt 1 ½ c. milk 3 c. Sharp cheese, grated 2 eggs, beaten pepper to taste Cook & drain macaroni. Grease crock-pot. Mix all ingredients in crock-pot. Reserve some of the cheese for top. Sprinkle with paprika. Cook on low for 3 ¼ hours. |
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Bubba Guest
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Macca The cookbook is a hardback, three ring binder type with 400 recipes in it from local folks and relatives. And the stand is made of a durable plastic that stores in the cookbook. Great idea about the gift idea, hadn't thought of that. O.k. my Christmas shopping is done! |
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Cracker Jax Member
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HEY BUBBA! Long time no see! I finally got my copy of the SYC cookbook and I gotta say it's first class! Very nicely made and it has a wide variety of recipes in it. I got mine at Shelia Williams Art Gallery but I heard that Purgason's has them too. |
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blessingsalways2u Member
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Hi Friends, Just got online today after being away fro a couple of days. I am planning on doing some baking this weekend. Making some biscotti, sesame cookies, peanut cookies. Had couple days home and made some good ole' Boston Baked beans in my crock pot, took about 9 hours but man were they worth it! Yum! Also made some salsa from my explosion of tomatos in the garden. Then I made a meatloaf.... This is where I need help. I always made my Mother's meatloaf which is simply her Italian meatball recipe shaped into a loaf, which I love but I would like a good old' American meatloaf. I have tried some recipes but mostly done this from my own inspiration, but they always end up blucky! No flavor. I have tried the onion soup mix thing, spices, etc. The other thing is they are always dry. Can someone please give me a moist falvorful meatloaf recipe? I make a mean sticky pecan rolls, I'll post tomorrow! Gee, I can't understand why I am not losing any weight? Blessings All |
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blessingsalways2u Member
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I love community cookbooks. When my sons were in elementary school we were living in Tulsa OK. I was the president of our schools PTA and I organized a cookbook fundraiser. It was a huge success, tons of work but so much fun. I just pulled that book out yesterday, what great memories it brought back. The school art teacher who was incredibly talented, did the cover art work for us and a students Dad who was a cartoonist did the seperator pages with caricatures of some of the Moms and teachers in kitchen scenes. It was great! I miss those days. My sons are now 25 and 22. Where does the time go? |
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Cracker Jax Member
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blessingsalways2u wrote: Can someone please give me a moist falvorful meatloaf recipe? Can't take credit for this one Blessings... It came from Ann Lander's column many moons ago. We like it though.
) Pour the 8 oz. can of tomato sauce over the top and bake at 350 for 1 hour. Serves 6 |
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FatPappy Member
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Cracker Jax wrote:(don't tell Mike, but I always leave the bacon out. NO BACON? NOOOOOO!!!!!  |
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blessingsalways2u Member
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That one sounds good, I bet the bacon makes it moist...well, at least greasy which counts as moist. Yum, I'll try that. Hey can you still get "Accent" I havn't heard that in years. Thank you |
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Cracker Jax Member
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LOL PAPPY! You're welcome Blessings. Substituting Hamburger for the round steak makes it pretty greasy! I usually end up draining the excess off after it cooks. I bought some Accent not too long ago in the spice aisle at the grocery store. |
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DToney Member
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Here's some REAL sweet tea.... "SOUTHERN FAMILY STYLE" I call it that because not all iced tea is created equal.... 2 family sized tea bags small sauce pan (or small mixing bowl if microwaved) 1 1/2 cups sugar Heat water until boiling. Allow tea to "steep" in hot water at least 20 minutes.... In 1 gallon pitcher mix sugar and tea mixture using cold water. Allow to cool & serve over ice. |
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StewartM Member
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FatPappy wrote: Cracker Jax wrote: Cracker 1st no Baloney then no mater sandwich....now no BACON... Did you come from the North???? |
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Cracker Jax Member
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Nah Mr. Mike... I like bacon - and lots of it - but it's gotta be crispy!!!! And none of that sidemeat bacon (or whatever it's called... fatback?) either!!!!! Spoose tries to pass that off as bacon sometimes. I don't fall for it. |
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Steve Adkins Member 
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StewartM wrote: Did you come from the North???? Ahem....................... Watch those references to folks of the Yankee persuasion........a few of us might fall into that category. |
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macca Member
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Steve Adkins wrote:StewartM wrote:Did you come from the North???? Yeah, but we'll let you hang out with us anyway! ♥♥♥ |
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StewartM Member
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Steve Adkins wrote: StewartM wrote:Sorry Steve.......Here have a Bacon (fatback) biscuit......Did you come from the North???? |
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blessingsalways2u Member
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I love bacon biscuits, can I have one? All the recipes look great, I might try some this weekend. |
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StewartM Member
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I buy 25lbs of bacon at a time.........Here have 2 Bacon biscuit neighbor.... |
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DToney Member
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Steve Adkins wrote: StewartM wrote: Did you come from the North????
I RESEMBLE THAT REMARK!! |
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macca Member
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DToney wrote:
As I said before: Yeah, but we'll let you hang out with us anyway! ♥♥♥ |
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blessingsalways2u Member
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Hello All, I was wondering can someone tell me how to make Country Fried Steak? I got some of those cube steaks and want to make some. I have tried this before and they come out bland, even after using seasoning. Also how do you make the gravy that restaurants serve with it? Thank I appreciate the help. Blessings |
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DToney Member
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blessings... there is an art to making good country fried steak & gravy... I usually salt & pepper the steak after rinsing it then roll in flour.. your pan should have just enough oil (or melted shortening) in the frying pan and the pan should be hot (stove eye on about 6 on an electric) place the steak into the hot oil and don't touch it! (the more you lift it, or lift too quickly, the more batter falls off) I put a lid on the pan to allow it to cook all the way thru) try to turn just once after it is browned good then brown on the other side. Gravy is a trick! Most folks don't measure the water/milk or flour. Pour oil/grease from where you've just cooked the steak reserving about 2 tbsp Spoon 2 or 3 tablespoons of flour into the oil and stir (should be kinda thick not runny) let this brown... in a bowl mix about 3/4 cup of water & about 1/2 cup milk... after the flour has browned pour milk/water slowly into pan & stir briskly (the trick is too that you may not need all of the liquid - depends on how thick the gravy is getting) pour about half while stirring then add a little more (continuing to stir) until the mixture looks a little more saucy than what you'd serve because it will thicken. Mom said that she tried to teach her sister in law how to make gravy & it lumped up in the middle of the pan... so maybe practice makes perfect? good luck... lemmie know how it turns out! |
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Cracker Jax Member
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DToney wrote: Gravy is a trick! Most folks don't measure the water/milk or flour. Pour oil/grease from where you've just cooked the steak reserving about 2 tbsp Spoon 2 or 3 tablespoons of flour into the oil and stir (should be kinda thick not runny) let this brown... in a bowl mix about 3/4 cup of water & about 1/2 cup milk... after the flour has browned pour milk/water slowly into pan & stir briskly (the trick is too that you may not need all of the liquid - depends on how thick the gravy is getting) pour about half while stirring then add a little more (continuing to stir) until the mixture looks a little more saucy than what you'd serve because it will thicken. I think you have to have a "gravy thumb"(sorta like a green thumb, 'cept for gravy |
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blessingsalways2u Member
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Yeah Cracker I agree, I can make killer turkey gravy that is great but when it come to that white gravy stuff I can't do it to save my life. I make pretty good beef gravy too. I think the white gravy would be better if I used bacon? That should get some replies,huh? I made my first apple pie two days ago I broke my own rule of no apple stuff till September 1. I couldn't wait! |
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Cracker Jax Member
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LOL on the bacon addition Blessings! Good idea! I find that Mrs. Smith makes a yummy little apple pie... especially since she's gone and added Cinnabon frosting!!! If you don't know her, you can meet her in the freezer section of the Grocery store! |
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blessingsalways2u Member
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I have had to resort to Mrs. Smiths but only when very short on time. I mostly bake myself since I am a blue ribbon winner for my baking, preserves and pickles. ( a little self horn tooting there) |
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macca Member
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blessingsalways2u wrote:I have had to resort to Mrs. Smiths but only when very short on time. I mostly bake myself since I am a blue ribbon winner for my baking, preserves and pickles. ( a little self horn tooting there)
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DToney Member
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cooking tips.... When cooking fried chicken or steak, spread mayonaise over the meat before rolling it in flour... bad on the diet, but good tasting! The batter is thicker and makes the meat juicer! When making hard boiled eggs, cook a potato in with them. The potato makes the eggs easier to peel! When cutting up onions, leave on the end with the root. It makes the onion easier to cut - whether it be slicing or dicing. Dicing onions is easier when you make several cuts across the top then slice the sides. When mixing flour & water for gravy, use plain flour.... it don't cause lumps in the gravy. Buy hamburger mean on sale & brown the whole package then freeze. This makes it quicker to whip up chili, hamburger helper, meat sauce or other recipes that call for browned hamburger meat. (there are more where these came from... just need to think of them!) |
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DToney Member
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This is a good one to make up ahead of time - especially when you have company! Breakfast Casserole 1 lb. Sausage (mild) 2 cups shredded Monterrey Jack cheese 1 package crescent rolls 5 eggs ¾ cup milk. Brown sausage & drain. Place crescent rolls in bottom of casserole dish. Layer sausage then cheese. Mix egg & milk well in mixing bowl then pour over casserole. Bake 350 degrees for 30 minutes or until eggs are done. Last edited on Sep 1st, 2006 10:02 pm by DToney |
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blessingsalways2u Member
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WOW I love the mayo idea. I like mayo or sour cream on anything. Thanks for th great tips. I will post some of my winning recipes this weekend. |
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Cracker Jax Member
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blessingsalways2u wrote: I have had to resort to Mrs. Smiths but only when very short on time. I mostly bake myself since I am a blue ribbon winner for my baking, preserves and pickles. ( a little self horn tooting there) Ok BRB (That doesn't stand for "be right back", it stands for "BLUE RIBBON BLESSINGS!" I'd even take a close relative to Cinnabon Frosting!
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Jim Flynt Member
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Cracker Jax wrote: Do you happen to have a recipe for Cinnabon frosting??????? Crackah, Here is the recipe for Cinnabon Frosting: Ingredients: 1 pound Margarine 1 pound cream cheese 2 pounds powdered sugar 2 teaspoons lemon juice 2 teaspoons vanilla extract Directions: Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for AT LEAST an additional 12 minutes. When almost done, add in the extracts. This recipe for Cinnabon Frosting serves/makes 4 lbs. The recipe is from the 'Copy Cat' cooking website which can be found as follows: http://www.cdkitchen.com/recipes/recs/512/Cinnabon_Frosting37206.shtml |
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blessingsalways2u Member
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Hey Cracker, I didn't have a recipe for the Cinnabon frosting so I am glad someone else had it for you. Here is a recipe I made back home that won 1st place at our county fair in MA. Pilgrims Pumpkin Pie 1 15 oz can pumpkin puree (not pie mix) 1 14 oz can sweetened condensed milk (not evaporated) 1/4 C hot water 2 eggs 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp ground cloves Mix all ingredients in a mixing bowl with a hand whisk till well blended. Pour filling into a unbaked pie crust (deep dish). Bake at 350 degrees approximately 45-55 minutes or till center is set. Filling may puff up but will settle down as it cools. Serve room temp or chilled. Variation: Before baking make a topping of 1 C chopped pecans , 3 TBSP cold butter cubed, 1/4 C brown sugar. Mix pecans and brown sugar together, cut in butter with a pastry blender or your fingers just till blended and crumbly. Sprinkle on top of pie and bake as above. |
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Cracker Jax Member
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Jim Flynt wrote: Crackah, Jim Flynt is my HERO!!!!! Thanks Jim! I might just bake one of Blessing's punkin pies and drizzle that yummy frosting all over it!!
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Jim Flynt Member
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Crackah, I do think we need to mention to Blessings and all the other wonderful cooks around here, that you, Pappy and I will be judging the desserts and pie baking contest next Saturday at the First Annual Greater NW County Fair Cooking Contest (with the site to be determined). All dessert (pies, cakes, cookies, candy, and Cinnabon) entries must be brought to the judges booth two hours prior to the opening of the Fair. All contestants will be required to provide a minimum of 3 pies or cakes as well as 3 plates of cookies, candies or Cinnabons in order to be eligible to win a Blue Ribbon. I'll pick up several yards of blue ribbons tomorrow so we can make enough that we'll have enough for all of our entrants to win. There will be no losers. Oh, and there will also be a bacon category too, with a minimum requirement of 5 pounds of cooked bacon to enter. Whadda you and Pappy think about this idea? Sweet heh? Last edited on Sep 2nd, 2006 05:05 am by Jim Flynt |
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blessingsalways2u Member
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Hey I love the idea of NW Fair, wouldn't that be a cool thing to get started? I make a motion that we form a commitee to research interest, do I have a second to the motion? I volunter to be the culinary art exhibit coordinator. All entries must be entered through the coordinator then passed on to the judges for the final judging. The coordinator is a very sacrificial position, it will be my duty to make sure all entries are safe for the judges to taste. A dangerous mission but someone has to do it... and that someone is ME! |
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blessingsalways2u Member
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So Jim, you can't sleep either, huh? |
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Jim Flynt Member
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blessingsalways2u wrote: So Jim, you can't sleep either, huh? Blessings, not with all this talk about your Blue Ribbon pies and sweets. Trying to sleep after you have whetted my appetite with this discussion of sweet thangs (no Macca and Lacka, we weren't talking about you) would mean visions of sugar plums and assorted and sundry other wonderful pastries dancin' on the mind all night. By the way, I second your motion about a NW Fair! |
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blessingsalways2u Member
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SWEET! (no pun intended) All in favor, say PIE! |
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blessingsalways2u Member
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Hey Cracker I have great pumpkin cake recipe that the frosting would be awesome on. I will post it tomorrow, well, actually today but after I get some sleep. Night all. |
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Jim Flynt Member
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blessingsalways2u wrote: All in favor, say PIE!  |
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macca Member
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Jim Flynt wrote:Crackah, I do think we need to mention to Blessings and all the other wonderful cooks around here, that you, Pappy and I will be judging the desserts and pie baking contest next Saturday at the First Annual Greater NW County Fair Cooking Contest (with the site to be determined). All dessert (pies, cakes, cookies, candy, and Cinnabon) entries must be brought to the judges booth two hours prior to the opening of the Fair. All right, Jimbo!!!! Just a darn minute!!! If you'll remember, there MUST be AT LEAST 4 (FOUR) judges at this competition! AND, if there is BACON involved, MR. MIKE must also be included. (See page 37, section 3, part a) I guess you thought you could pull one over on us while we slept!! I'll be there early with my bib on!! ♥♥♥ |
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Jim Flynt Member
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Crackah where were all of these good hearted "volunteers" (Blessings and Macca) when we were out there in the hot sun planting trees and watering them? Seems like they only want to show up at dessert time. Now do we have any volunteers to help with the dish washing when Pappy, Crackah and I are through with the judging responsibilities? Mr. Mike can help with the bacon judging though. That's why we increased the entry requirement to 5 pounds of cooked bacon per entrant. That should be enough to go around. |
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Jim Flynt Member
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Speaking of good things to eat, perhaps we should set up another thread to discuss one of the finest delicacies that the Northwest communities have to offer: Brunswick Stew. Especially with cooler weather just around the corner, many of the area churches and fire departments will be cooking up some delicious stews for Saturday sales. Perhaps a new thread could provide directions as well as time and date. And for those savoring a taste of this wonderfully mouth watering culinary delight today, Bethel Methodist Church has brunswick stew for take out sales this morning. So drop by the church this morning (Haw River Road) and buy some for lunch, dinner or freezing. |
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FatPappy Member
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I b'lieve that's HAW River! Hoo wee, Mr Jim, I'd be honored to serve as a pie judge. 'Course we cain't have no food judgin' without Macca's an' Mr Mike's expert opinions too. Don't worry 'bout washin' no dishes, neither. They'll be clean when we're done! (Psst...I'll be behind the display tent in the truck with the motor runnin'...ya'll know what to do. Hee hee!) |
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Jim Flynt Member
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FatPappy wrote: I b'lieve that's HAW River! Well Pappy, if they want any of this delicious Bethel Methodist brunswick stew today they need to HAUL their CinnaBUNNS up to HAW River Road before 11 AM. And thanks for the heads up on the getaway vehicle! |
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Jim Flynt Member
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FatPappy wrote: 'Course we cain't have no food judgin' without Macca's an' Mr Mike's expert opinions too. Pappy I'll have you know that I had not forgotten our good friends Macca and Mr. Mike, as we will need judges for the pickles, preserves, collard greens, jam and jelly entrants. Mr. Mike can also help out with the bacon contest. And lest we forget, you and Crackah and I should also plan on judging the delicious homemade ice creams. So bring a large cooler with your truck. |
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macca Member
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Jim Flynt wrote:FatPappy wrote:'Course we cain't have no food judgin' without Macca's an' Mr Mike's expert opinions too. Thank ya, PAPPY! For lookin' out for me!!! I'm tellin' ya, Jimbo!!! You'd better not try to keep me away from that dessert table!! I just might have to enlist the assistance of my good pal, Scrappy Pappy!!!2100 ♥♥♥ |
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blessingsalways2u Member
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OHHH!!! So you are the guys that planted the trees! I know the people who donated the trees, friends of ours. I offered to donate a bench for the treeway but never heard back from anyone. I try to get involved but seems like this community action stuff is sort of a tight group to join into. Someday soon I think I may have to reveal my true identity? But then you would all know where we live and be knocking on our doors for sweets. hey, that might be a good idea, we love company. |
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blessingsalways2u Member
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I have a neat bacon recipe. i can't take credit for it though I saw it on Paula Deanes show on food network. She took crackers and piled 1 Tbsp of shredded parm cheese on it then took a raw bacon strip and wrapped the cheese cracker up in it. Place on cookie sheet and bake at 250 till bacon is crisp. I havn't tried them yet but they looked yummy! I am a cheese freak so anything with cheese is good for me! |
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Jim Flynt Member
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blessingsalways2u wrote:
Blessings, since you offered the bench I already KNOW who you are. Sorry we haven't called but that will be rectified. As for the sweets, start baking those pies Sugar. Pappy, Crackah and I will be over soon! BTW, there is plenty of room for local volunteerism and you are more than Welcome to join us with the Arboretum efforts, which are ongoing and will be much much larger than simply what you see now! And since you are friends with Jerry and Janet, that would instantly make you "good people." |
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blessingsalways2u Member
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UH-OH I knew it was just a matter of time before I said something to let the cat out of the bag. I was trying so hard to keep it under wraps. Now I can't be as outspoken as I would like to. Let us know what we can do to help we love getting involved and doing things for the community. Now don't tell who we are, let everyone keep guessing. |
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Jim Flynt Member
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blessingsalways2u wrote:
Your secret is safe with me! |
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Cracker Jax Member
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Count me in on the pie judging! I knew I was having SWEET dreams for some reason last night! |
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macca Member
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Cracker Jax wrote:
Oh, CRACKAH!!! My most favoritist pengling sib in the world!!!! Jimbo won't include me in the dessert-judging contest!!! He thinks you and Pappy are the only ones who can do this!!!He says I can judge pickles and collards and the like..... HELP!!! I wanna judge pies, and cakes, and brownies and cookies and.... well, you see where I'm going with this... Help a pal out, OKAY? ♥♥♥ |
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Cracker Jax Member
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Collards and Pickles vs. Cake and Pie??? That's a sad tale you're tellin' Macca. No worries though!!! The all time best pie and cake baker is back! Kris'll join the bake off and there will be lots to go around. We'll all be up to our chinny chin chins in chocolate 'fore long! Woo Hoo!!! |
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Kris McNeill Member
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OK, I've got to dig out some tried and true chocolate recipes but in the meantime, here's one that I got in my email from one of my Bunco buddies. I missed the night she served it but everybody's been ravin' about it so it must be good! I can't wait to try it out! Broccoli Slaw: One package broccoli slaw 3 ribs celery, chopped ½ green pepper, chopped 4 green onions, chopped ½ c. veg oil 2 t. soy sauce ¼ c. white vinegar ½ c. sugar ½ c. slivered almonds 1 c. crispy chow mein noodles Chop celery, green pepper and green onion. Toss in broccoli slaw. Mix sugar, soy sauce, and vinegar, whisk and let stand for 20 minutes. Whisk again, add oil. Whisk dressing again before adding to the vegetables. Do not pour the dressing on the vegetables too early. It will create too much extra juice. It is best to pour it on the vegetables about 20 minutes before serving. Top with noodles and almonds just before serving. |
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Cracker Jax Member
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I have a recipe similar to that one Kris. It is YUMMY! One variation in my recipe calls for Ramen noodles crumbled over the salad before serving and the seasoning packet from said noodles to be mixed in with the dressing. I've also used regular cole slaw mix instead of broccoli slaw and it's tasty. |
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macca Member
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Pineapple Cake cake 1 box Duncan Hines Butter Recipe Golden cake mix 1 (app. 11 oz) can mandarin oranges with juice 4 eggs 1 1/2 cups vegetable oil Beat above ingredients together until well blended. Bake in 3 foil-lined greased 9-inch cake pans at 350 degrees F for 20-25 minutes. Cool thoroughly. frosting 1 can (app 16 oz) crushed pineapple with juice 1 small box vanilla instant pudding 1 (app 14 oz) container Cool Whip Combine pineapple with juice and pudding mix. Fold into thawed Cool Whip. Spread between layers and ice top and sides of cake. Refrigerate overnight. Keeps for days in refrigerator. Serves 16-20. |
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macca Member
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BTW: A while back we were talking about meatloaf recipes and Crackah said himmer put bacon strips on top sometimes. A couple of weeks ago I bought a large pack of ground round and made a meatloaf in my crockpot that day. I made up a second loaf and froze it, then made hamburger patties out of the rest. Last night I took out the frozen meatloaf and put bacon strips on top before baking it. I wasn't sure how my family would take this, since I'd never made it this way before... In addition to creating an enticing fragrance throughout the house, it added a nice taste to the meatloaf as well -- a big hit!! Thanks for the suggestion, Crackah!! ♥♥♥ |
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Cracker Jax Member
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You're welcome for the recipe macca but I must confess that I said that I leave the bacon off because I use "cheap" meat and it's greasy enough without the bacon. That statement caused an uprising among the Bacon Brigade! |
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macca Member
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ACtually, Crackah, I knew that you said you leave it off, but it was still your recipe! And I do remember all the ire expressed by Mr. Mike and Pappy!!! ♥♥♥ |
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StewartM Member
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Jim Flynt wrote: Mr. Mike can help with the bacon judging though. That's why we increased the entry requirement to 5 pounds of cooked bacon per entrant. That should be enough to go around. Thanks Jim I have cleared my schedule....may want to change that requirement to 10 pounds someone else might want a taste.... BACON JUDGE Have I died and went to heaven?? |
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StewartM Member
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Cracker Jax wrote:
Bacon Brigade checking in.... CRACKER How could you leave BACON off....Don't you love your family and country?? NOW get out of bed and go fry 5lbs of BACON and make it up to your family.. If you got any leftovers the Bacon Brigade sure could use them...
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Cracker Jax Member
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Mike you're a mess. "Love for my family and country"... you just crack me up! Going to fry bacon. |
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DOGGETTJA Member 
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I thought others might be having the same problem I am with bushels of basil. I love the smell of basil and always plant way too much so here is what I do. I make up pesto 2cups of basil leaves 1/4 cup parmesan cheese 2 tbsps toasted pine nuts or walnuts (I use walnuts) 1 clove of garlic ( I use at least 2 cloves but vampires are a problem at my house) 2 TBSP extra virgin olive oil 1/4 tsp salt pepper 3 TBSP chicken broth ( I pour the left over in a jar and store in the freezer, thaw in the microwave when I need some broth) Zap all this really good in the food processor. Take an ice cube tray and fill each one of the spces with the misture. Freeze in the freezer, pop out and store in a freezer bag. Then this winter use the cubes in soup, spaghetti sauce things like that. Oh you can also use it just plain on pasta. |
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blessingsalways2u Member
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I love pesto! I also wash and dry the leaves, then layer them in canning jars with a sprinkle of salt and drizzle of olive oil between each layer. I use the 4 oz jars and make sure all layers are covered with oil when finished. Cover and keep in fridge for up to 6 months. Great to use some in all types of cooking. |
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DToney Member
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Grandma’s Pecan Pie * ¾ c. sugar * 3 eggs * ¼ tsp.. Salt * 2 ½ tsp.. Vanilla * ¾ c. corn syrup * 3 tsp.. margarine – melted * 1 unbaked pie shell * 1 c. pecans Mix eggs & sugar, salt van. Flavoring. Let stand 5 min. Spread pecans in pie shell. Stir margarine into syrup & pour in shell. Bake 375 degrees for 40-45 minutes. |
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DToney Member
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Betty’s Chicken Salad Stew 1 hen until tender, grind meat (coarse) (I USE 2 CANS WHITE MEAT CHICKEN) Add: 1 stick celery, chopped (optional) salt & black pepper paprika 1 boiled egg (per can of chicken) 1 apple (ground) (1 used 1 tbsp.. applesauce) Mayonnaise (1 heaping tbsp. per can chicken) Touch of mustard Mix & chill before serving. |
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DToney Member
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Here's some good "egg tips" that have helped me.... How To Cook Eggs Boiled - Put your eggs in a pot (avoid aluminum as it will darken) and cover with cold water. Add a pinch of salt. Bring the pot to a boil over high or medium high heat, then lower the heat and simmer. Depending on the size of your egg, they will need to simmer for 2-3 minutes for soft boiled, about 4-5 minutes for medium and 15-20 minutes for hard boiled. Drain the eggs and immerse them immediately in cold water to stop the cooking process. Refrigerated boiled eggs will keep for about a week. Fried - Add a small amount of butter or oil to your skillet (non-stick pans will need very little to none of this - good southerns use bacon drippings!) and heat. When you can drop a drop of water into the pan and hear it sizzle, it's time to cook the eggs. Carefully crack the eggs into the pan. For sunny side up eggs, allow them to cook for about 3-4 minutes without turning (or until they're done to a consistency you like), before removing them from the pan. If you prefer your eggs turned over, first cook the eggs for about 2 minutes before using your spatula to flip the eggs over. The amount of time the turned eggs are cooked will depend on how you like to eat your eggs. (another southern thing is when using drippings, take the spatula and splash the drippings over the top of the eggs until you see a white film on top - we call these "dirty eggs" because the drippings cause brown particles to gather on the eggs!) Scrambled - The cooking procedure for scrambled eggs is the same as for fried. First beat your eggs in a bowl (you can add a tablespoon or so of milk per egg as well as salt, pepper, seasonings etc.). Pour into the skillet and cook while gently stirring until the eggs reach the desired consistency. nPoached - Cover the bottom of a small pot or skillet with about two inches of water and bring to a simmer. Break an egg into a small bowl. Stir the water to create a small whirlpool effect and drop the egg into the center. Cook for 3-5 minutes before removing the egg with a slotted spoon. Last edited on Sep 29th, 2006 01:48 am by DToney |
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DToney Member
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Meat Loaf 2 lbs ground beef 4 slices of bread (may use crumbled crackers) 2 eggs , beaten ½ c milk 1 med onion 1 tsp salt pepper to taste (optional) ½ cup ketchup for topping Mix egg, milk, bread, salt & pepper. Pour over meat in bowl. Mix thoroughly. You may choose to dice onion in with mixture or place ringed onions on top. If you put onions in mixture, pour ketchup over top. Bake 374 for 45 minutes. |
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DToney Member
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I guess all of this rain & cool weather has me thinking about cooking! Hash 3 ½ lb chuck roast 2 c. beef broth ½ c. ketchup ½ c. chopped onion ½ c. brown sugar 3 Tbsp mustard 3 Tbsp Worcestershire sauce ¼ c. vinegar Salt & pepper to taste Cook roast, then tear apart. (Use broth cooked roast in.) Mix all ingredients in pot. Cook 20 minutes after it starts boiling, then add roast. Heat until warm. Serve over rice or sliced bread. Last edited on Sep 29th, 2006 01:52 am by DToney |
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DToney Member
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How about something warm... & good (definitely not good on the waistline though!) Chicken & Dumplins 1 family pack of chicken (or a stewing hen) (If you use pieces that contain dark meat you get a better broth) 2 cups baking mix 1 ¼ cups milk salt & pepper to taste Boil chicken until it falls off of the bone. ]Remove chicken from water (broth) reserving the liquid. Tear into bite sized pieces & return to water. Mix the baking mix with the milk until it reaches a medium consistency (thicker than pancake mix & thinner than biscuit dough.) Drop half of mix by spoonfuls onto boiling broth. Carefully stir trying not to break up dough but turning it so it cooks on all sides. Drop the rest of the dough onto the broth & carefully turn as before. Cook about 5 minutes gently stirring the dough so it cooks. Let cool for at least 10 minutes. Serve with hot biscuits. Last edited on Oct 7th, 2006 12:18 am by DToney |
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DToney Member
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Can ya' tell I like to cook? O'Charley's Loaded Potato Soup 1 gallon water 2 1/2 lbs. potatoes, peeled and cut into 1/2-inch cubes 1 T. chicken stock base 1 T. each: white pepper, salt, black pepper 2 11-oz. cans concentrated cheddar cheese soup 1 lb. butter or margarine 1 1/2 c. flour 2 c. half-and-half chives, bacon bits and parsley Bring water to a boil in large pot. Add potatoes to water along with chicken stock base, salt and pepper. Cook 12 minutes, or until potatoes are about half-done. Add cheddar cheese soup and simmer 10 minutes. Melt butter or margarine in a heavy sauce pan. Add flour and cook over medium heat, stirring constantly, for 3 to 4 minutes. Do not brown. Whisk flour mixture into the potato mixture and bring to a boil. Reduce heat and simmer an additional 3 to 4 minutes. Stir in half-and-half and heat to serving temperature. Do not boil. Serve with chives, bacon bits and parsley. Last edited on Oct 7th, 2006 12:20 am by DToney |
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blessingsalways2u Member
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http://www.kraftfoods.com At this site you can sign up for their FREE Food & Family magazine that they mail our every month. It is great for a free magazine. Blessings |
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Cracker Jax Member
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DToney wrote: O'Charley's Loaded Potato Soup That is MY kind of recipe DT!!!! Thanks!!! And blessings, first of all howdy! Long time no see!!! I get that Kraft Foods magazine and it is great! |
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blessingsalways2u Member
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Hey there, been real busy. Been working lots, gardening, crocheting and making home made liquer for the holidays. Got it bottled up today and it is steeping. Mind you I am not a drinker but do like a sip occasionally, especially when it gets chilly. Made some black cherrie brandy and some blackberry liquer. Can't wait to try it. Takes about 2-3- months before drinkable. Hope you all are well. Happy Cooking. |
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macca Member
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Hey, blessings! Isn't this thread called "recipe exchange?" You can't just tempt us with the tidbit about making liquer and not tell us how to do it!!! We might all appreciate a little nip on these cool nights! Or maybe you'll just invite us all over to your house for some nips!!!♥♥♥ |
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Jim Flynt Member
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macca wrote: You can't just tempt us with the tidbit about making liquer and not tell us how to do it!!! And here I was thinking that this was a teetotalling bunch. How's about another bourbon and branch while you're a pourin'! |
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macca Member
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You really are a cowboy, aren't you, Jimbo? Sounds like somethin' they'd order up at the Longbranch Saloon! And wasn't that the favorite of ol' J.R. Ewing? ♥♥♥ |
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Jim Flynt Member
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macca wrote: You really are a cowboy, aren't you, Jimbo? Sounds like somethin' they'd order up at the Longbranch Saloon! And wasn't that the favorite of ol' J.R. Ewing? ♥♥♥ Now I am not sure about Ol' J.R. and his favorites, but I'm just not one of those tutti-fruiti pink umbrella in the drinks kinda guy. Just give me a nice bourbon (Jim Beam will do fine) and branch (water), scotch and water, or ice cold beer , and nothing beats a nice Bloody Mary or Screwdriver for a Saturday or Sunday brunch (bring on the bacon Pappy). Longbranch does have a nice bar doesn't it? |
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Jim Flynt Member
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macca wrote: You really are a cowboy, aren't you, Jimbo? Macca, I also forgot to mention that I can't be a cowboy since I don't have a horse. |
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Cracker Jax Member
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Jim Flynt wrote: but I'm just not one of those tutti-fruiti pink umbrella in the drinks kinda guy. That just cracked me up for some reason Jim. What color umbrella do you prefer??? |
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Cracker Jax Member
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I WAS JUST KIDDING JIM!!!! Didn't want you going off on one of your hard to understand recitations. Pappy's not here to explain it to me!!! Last edited on Oct 8th, 2006 01:44 am by Cracker Jax |
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macca Member
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Jim Flynt wrote:Longbranch does have a nice bar doesn't it? I thought the Longbranch was the name of Miss Kitty's place on "Gunsmoke." ♥♥♥ |
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Jim Flynt Member
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macca wrote: I thought the Longbranch was the name of Miss Kitty's place on "Gunsmoke." I do seem to recall being in Miss Kitty's once. Was drinking some hard stuff with Pappy and a coupla fellas named Doc and Chester if I remember correctly. It's all a blur now and it seems like it was then. Longbranch you say........ 'Course that was back in the old days when I had been around the world and to three county fairs. Last edited on Oct 8th, 2006 02:29 am by Jim Flynt |
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blessingsalways2u Member
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Hey there friends, Sorry, I actually forgot this was the "recipe exchange" And no, I have not been sippin the liquer, just forgetful. Ok, I made some years ago that was good but lost the recipe so I re-researched it, made some alterations and this is what I did thus far. Clean some wide mouth Qt canning jars with new lids and bands. I am making cherry brandy. Due to the price of fresh fruit I opted to buy frozen. I used one bag of frozen unsweetened black cherries. Place half a bag in jar (bag makes 2 jars which I did) If you have a glass gallon jar that is clean and a tight lid you can use it and add the whole bag of fruit. To the qt jar I added 1 1/2 C. white brandy. Cover tightly and put in dark cool place for 3 weeks. Occasionally shake jar to stir about sediment. After three weeks drain through double layer cheesecloth or paper coffee filter into clean jar. Add one C simple sugar syrup made from 2 C boiled water to 1 C sugar, boiled till sugar disolves. If you want your liquer to be the consistency of store bought add 1-2 drops glycerin available at pharmacies. I am also making blackberrie with all the same measurements but I used vodka instead of brandy. If vodka is too tight for ya, you can make is 1 C vodka and 1/2 C white wine like a Reisling, or 1/2 C white brandy. After you add the simple syrup you may want to filter again to get any remaining sediment out. Let sit in cool dark place again for atleast another month. Really it should age about 3-6 months but...who can wait that long! There are all sorts of variations to this and no hard & fast recipe. The beauty of making liquer is there is a great deal of play room. I made pear & ginger with sugared ginger. I have also made chocolate mint with mint I grew in my garden. There you have it. Let me know what you try and how it comes out. This is real nice for the Holiday season as gifts or for guests. Blessings to you all. |
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macca Member
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THANK YOU, BLESSINGS!! I'll let you know if I end up trying to make any of this. This sounds good, and relatively simple! ♥♥♥ |
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blessingsalways2u Member
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Hi again Gang, This is one of the breads I made today. They are OHMYGOSHGOOD! I made them in my bread machine. place ingredients in machine in order recomended by machine company, set on "dough" setting. Turn out punch down make rolls and let rise as per directions below. Serve warm with honey butter. We grew sweet potatos this summer and I have a bushel to use so guess what I will be making again next weekend? These freeze well at the raw roll stage, remove from freezer thaw on cookie sheet for about and hour and bake. Pillsbury, move over! Sweet Potato Rolls INGREDIENTS
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blessingsalways2u Member
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Hey again, I made this too today. If you don't like rosemary bread just leave it out, it will not affect the recipe. I have this with dipping oil. 1/2 C olive oil, 1 tsp. minced garlic (not powder), 1/2 tsp. flaked red pepper, 1/8 tsp. salt, 1/2 tsp oregano. Stir and let sit about 30 minutes to one week. This is great! Best Italian Bread INGREDIENTS
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blessingsalways2u Member
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I think I should have used "effect"? I never can remember which is which? I'll have to call my son who is an English/Journalism major. |
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macca Member
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Ooopppsss!! Thought I was posting on "MAAN!" Sorry! ♥♥♥ Last edited on Oct 9th, 2006 01:18 am by macca |
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Cracker Jax Member
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blessingsalways2u wrote: I think I should have used "effect"? I never know which is which either blessings so I looked it up!!! affect: to act on; produce an effect or change in effect: something that is produced by an agency or cause; result; consequence |
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blessingsalways2u Member
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thanks for the grammer lesson, I appreciate it. I love our live spell checkers here. You make us all look good. Thanks, blessings |
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Cracker Jax Member
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I may remember how to look somethin' up blessings, but that doesn't necessarily mean that I'll remember which is which when I need it again!!! |
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Skiddles Member 
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AMISH FRIENDSHIP BREAD Hey Everyone, I have a favor to ask....Does anyone know where I can find the starter for Amish Friendship bread? If you haven't had this bread before.. it's YUMMY! It makes great holiday gifts for friends and neighbors... hint, hint! Please let me know if you have a bread connection. I have a recipe to "start" the starter, but have never had to do this. The bread tends to come out better if you have an old starter to begin with... kind'a like sour dough. |
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DToney Member
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try this site... http://www.armchair.com/recipe/amish/amish.html |
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Skiddles Member
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This web site is a good one, thanks! They share several variations of the bread and they all look yummy! I'm going to still look around for starter, but if I run into a snag... well, you found my plan B, thanks again DT!!! Now, I'm going back to cut and paste the recipes. |
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Cracker Jax Member
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Skiddles wrote: AMISH FRIENDSHIP BREAD OHHHHHHH! I'm glad you reminded me of this!!! I used to keep a starter for this bread too! I want on the list if you find someone who has one going already! Yummy! If I remember correctly, there were tons of variations that you can make with it too! |
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Cracker Jax Member
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DToney wrote: try this site... http://www.armchair.com/recipe/amish/amish.html I just visited this site DT and they say that their starter is "modified" and that it is "safe to store in the fridge indefinitely". So.... excuse my ignorance, really trying to learn here.... but what makes a starter unsafe?
EDIT: Never mind! I clicked on another page and answered my question myself! Milk based starter vs. Flour based starter. Last edited on Oct 17th, 2006 01:40 am by Cracker Jax |
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Skiddles Member
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Hey CJ, I'm still on the hunt. If I find the starter, I'll have plenty to share. I may have sniffed out a warm trail.. I'll let you know. |
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Cracker Jax Member
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Skiddles wrote: Hey CJ, I'm still on the hunt. If I find the starter, I'll have plenty to share. I may have sniffed out a warm trail.. I'll let you know. YAY!!!! |
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S. Smith Moderator
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Okay all you cooks out there -- where are all your wonderful holiday recipes? Don't keep them all to yourself now! |
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Jim Flynt Member
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S. Smith wrote: Okay all you cooks out there -- where are all your wonderful holiday recipes? Don't keep them all to yourself now! I especially want Pappy's special secret sauce recipe for basting the bird (or possum' for all you critter fans). |
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DToney Member
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no turkey dinner is ever complete without some cornbread dressing & giblet gravy! Prepare cake of cornbread & crumble cornbread and 2 or 3 biscuits (or slices of bread) in a bowl. add the following: 1 med onion (diced) 1 stick celery (diced) 2 tsp sage 2 eggs 1 stick margarine salt and pepper chicken broth Mix cornbread and biscuits in bowl. Add sage, salt & pepper. Beat in eggs. Add broth, onions and margarine to eggs. Mix well & spread evenly in well greased 9 x 13 baking pan. Make sure there is enough broth - it should be visible on top once spread in pan. Add water or broth if needed. Bake 350 until brown. Cool & slice into squares. Giblet Gravy Boil giblets until they are falling apart. Remove bones & return to pan. Add 1 sliced hard boiled egg & thickening & serve over dressing. |
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DToney Member
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Am I the only recipe giver? This is no "low fat" stuff, but good stick to your ribs cookin! Oh & pardon the lack of acurate measurements.... CHICKEN STEW (SC style!) I'll use the 4qt dutch oven size pan - adjust for larger quantities! 2 medium onions diced Stew the chicken... ( I use leg quarters - esp when on sale!) You can stew a whole hen or a pot full, just get it good & done. Remove & allow to cool. 5 medium potatoes - diced into bite size pieces - cook about 20 minutes 1 stick of butter Salt & Pepper Remove the bones and shred the meat & place it back in the pot with 1 can of can milk. Simmer until the butter is melted & potatoes are good & done. Serve with crackers (some folks put ketchup in their bowls, but not me!) Great on cold winter nights! |
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Cracker Jax Member
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No DT... It works like this....You and Blessings are the recipe givers and Mike, Jim and Pappy are the recipe eaters!!!! |
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DToney Member
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well CJ... try this one & let me know how you like it..... Ham & Cream Cheese Delights 1 pkg sandwich ham (12 oz) 1 pkg cream cheese (lg pk) Dash of garlic powder 1 pkg of party rolls cut ham into small pieces & place in food processor with cream cheese & garlic powder mix until creamy & spread on rolls. Great for parties!  |
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StewartM Member
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Cracker Jax wrote:
Sounds good to me... We are ready to do our part.... |
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macca Member
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Mr. Mike!! I saw this and thought of you!! eDiets.com put together its "Hall of Shame" for 2006 -- foods they would NOT recommend for a healthy lifestyle! This was just ONE of them!! A pasta dish with bacon fat "Here's a favorite family recipe of ours: Spaghetti Carbonara a la Heart Attack on a Plate. Cook 1 pound of chopped bacon and reserve HALF of the grease (hey, maybe it's not that bad...nah). Cook 2 pounds pasta, then while pasta is still hot throw on four or five raw eggs (beaten) and mix to cook the eggs. Add a pint or two of half and half, loads of Parmesan cheese and, of course, the bacon and grease and a little red pepper for spice. It is considered a breakfast dish in Italy! Creme Brulee for dessert anyone?" |
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StewartM Member
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Hey I'm moving to Italy.....they now how to cook a breakfast... Can they add gravy to that fine dish.... |
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macca Member
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Here's a good recipe for cold days!!! ♥♥♥ Chili 1 T vegetable oil 1 lb ground turkey (or chicken or beef) 2 med onions, diced 1 large pepper, diced 1 can kidney beans 1 can white beans 1 can diced tomatoes 3/4 c garlic pulp (more or less to taste) 1 sm can tomato paste 1 T cumin powder 2 T chili powder Red pepper flakes to taste Brown meat in oil. Drain off excess oil. Add onions and peppers and cook until they are wilted. Add remaining ingredients and simmer to combine flavors, approximately an hour. |
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Kris McNeill Member
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Last edited on Mar 29th, 2007 04:26 pm by Kris McNeill |
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Alicia C. Member 
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I've got a pot of this simmering on the stove, so I thought I'd share. It's perfect for a rainy, yucky day like today. Zuppa Toscana Soup like Olive Garden's®
warning: highly addictive! [size=] Serves : 12Prep Time: 0:35 1 lb. spicy Italian sausage - crumbled 1/2 lb. smoked bacon - chopped (2) 14.5 oz. cans chicken broth 2 lg. russet potatoes - cubed 2 garlic cloves - crushed 1 med. onion - chopped 2 cups chopped kale OR Swiss chard 1 cup heavy whipping cream salt and pepper - to taste -In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. -In a skillet over medium-high heat, brown bacon; drain, set aside. -Place broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender. -Add sausage and bacon to pot; simmer for 10 minutes. -Add kale and cream to pot; season with salt and pepper; heat through. Variations: Substitute fresh green beans, trimmed and cut into bite-sized pieces, for the greens. I have sautéed the onions & garlic prior to adding them to the soup, and I’ve left them as is and let them cook with the potatoes. I find that sautéing them before adding to the soup gives a little richer flavor. YMMV. I have also used 1 can of chicken broth and 1 can of beef broth (because I didn’t have 2 cans of chicken), and the soup was great. Also, I always add more garlic than called for , usually 4 cloves. The recipe from which I derived this one calls for 1 quart of water in addition to the broth, but I found that made the soup too thin. If you find that the broth isn’t enough to cover the potatoes and onions as they simmer, feel free to add small amounts of water until they are just covered. Alicia |
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S. Smith Moderator
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Look, Mr. Mike -- a recipe that has both sausage and bacon! |
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Skiddles Member
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blessingsalways2u wrote:
Hey Blessings... I have been in the mood for some baking and thought about your sticky pecan rolls that you mentioned a while ago. Can you put your hands on your recipe? I would love to try them. Thanks! Kris... I am off to the store for the ingredients for that Chocolate Truffle Pie! I'll never make it to the twelfth step .. Chocolate!! Here is a simple and good Layered Nacho Dip for my fellow sport fans
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StewartM Member
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Here is a simple and good Layered Nacho Dip for my fellow sport fans YUK....... |
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DOGGETTJA Member
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Now Mr. Mike didn't your Mammy tell you you had to eat one spoonful before you could say "YUK"? |
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Skiddles Member
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Okay Mike you can add bacon! |
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StewartM Member
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Better but still YUK
GOOD
BAD
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bama80 Member 
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ugly? |
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Cracker Jax Member
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hahahaha bama... The good the bad and the ugly. I got that one! I saw you'd posted on this forum and said to myself, "Self, what's bama doin' on the recipe forum?" Had to come check it out... |
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Skiddles Member
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Too funny bama! |
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