Scared Monkeys Discussion Forum

Last year San gave me an old family recipe for Italian Tomato Sauce and Meatballs...I love it and thought, with her permission, I would share it
with you.  Her grandmother did not give precise measurements on some
items...but you cooks will know how much.... :D


SAN’S ITALIAN TOMATO SAUCE

Ingredients

3 Cans of peeled tomatoes (not crushed), large cans
1 Can Paste, large can
4 Cloves Chopped Garlic
1 Onion Chopped or cut (medium size is good)
Salt & Pepper (use your own judgment)
Basil Leaves (Fresh or Dried – if you don’t have Basil is not a must more of a preference)
Vegetable Oil or Olive Oil (can combine both)
2 lbs of sausage, (I have used Jimmy Dean or Tennessee mild and/or Italian)

Preparation

   Put oil in pot once hot add sausage and let it brown a little (don’t fry the sausage long)
   Add Garlic and Onion when sausage is browning let cook a little (you can smell the aroma Yum)
   While sausage is browning open tomatoes or open before hand.
   Put tomatoes in blender and give them a quick zip (coupe of seconds).
   When you see garlic and onion starting to cook add the tomatoes
   Add the Salt, Pepper and Basel after you add the tomatoes and stir together

I usually use a Club Aluminum pot or my Le Creuset pot (If you use a stainless steel pot make sure you watch it and stir frequently it tends to burn on bottom faster if not watched)

I usually have the flame on medium and then I put it in simmer and let it cook for about 2 1/2-3 hours.

MEATBALLS

Ingredients

2 lbs of chop meat
Plain Bread Crumbs, moistened
Chopped Garlic
Cheese, grated or fine parmesan
1 Egg
Salt and Pepper


Preparation

   Combine ingredients in a large bowl chop meat being first.
   Wet breadcrumbs until moist before adding to mix
   Start mixing with hands (mix well)
   If you feel it is dry add the egg
   Once it’s mixed start rolling your meatballs to the size of a little bit bigger than a golf ball
   Put meatballs in a plate until read to fry

Fry meatballs in a frying pan using regular Vegetable oil (sort of like when you fry chicken).

Once fried you can add meatballs to sauce or you can eat them before adding (San has to do that quickly in her house because we eat them before we can get them in the sauce).

This is the best Italian Meatballs and Tomato Sauce....promise...!  
The nice thing is...San is always there to consult.... :D   Mere

Creamy White Chili
                 by Marva Brubaker of New Carlisle, OH
           in American Profile Magazine


Ingredients:
 
1 tablespoon oil
1 medium onion, chopped
1 garlic clove, minced
1 (15-ounce) can garbanzo beans
2 (15-ounce) cans Great Northern beans
1 pound grilled chicken, cubed
1 (14-ounce) can chicken broth
1 (14-ounce can) corn
1 (4-ounce) can green chiles
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
1/2 cup whipping cream

Instructions
1. In a large pan, heat oil and sauté onions and garlic. Add beans, chicken, broth, corn, chiles, cumin, salt and pepper. Bring to a boil. Reduce heat and simmer 30 minutes, uncovered.
2. Remove from heat and stir in sour cream and whipping cream. Serve immediately. Serves 6 to 8.

This is a wonderful, quick meal with Italian bread and salad.....I use less
sour cream ....cutting back to 3/4 cup and change Garbanzo beans to another white bean (by preference).  Have made it three times....freezes well.

I'm making this tomorrow night ~ can't believe I actually have all the ingredients!  Did you make it with garbanzos the first time, and decide you didn't care for them?  We like them - you know, chickpeas in the South  :wink: , so I guess I'll use those this first time.   :D

ok lime cupcakes with a strawberry in the middle  :D

since some liked them and some did not  :? FYI I LOVED THEM

(http://i86.photobucket.com/albums/k101/daisysistah/fb36e296.jpg)

recipe:

Strawberry-Lime Stuffed Cupcakes
From Food Network Kitchens

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk

Icing:
1 1/3 cups confectioners' sugar, sifted
1 1/2 tablespoons finely grated lime zest
2 tablespoons freshly squeezed lime juice
1 drop green food coloring
6 large ripe strawberries, hulled
Green sanding sugar
Fresh mint leaves or candied leaves

Equipment: 6-cup jumbo muffin tin

Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.

Whisk the flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.

Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.

For icing: Mix the confectioners' sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.) Add food color to make a pale pastel green icing.

To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.

Copyright 2007 Television Food Network, G.P. All rights reserved

      
Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Inactive Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 6 jumbo cupcakes
User Rating:   5 Stars

None ~ I meant to tell you that *I* thought they sounded super!  :D   I love to cook - well, usually  :?  - and I think I'll try that for the 4th of July~ having lots of family and think these will be a hit~thanks.  :D

(http://i86.photobucket.com/albums/k101/daisysistah/fb36e296.jpg)

The recipe sounds delicious but they look to good to eat!

MeMere I checked San's recipe and I had all the ingredients - so guess what we are having for dinner tonight!

None those cupcakes looks delightful.  All your cookies and cupcakes look too good to eat. Keep them away from OldFart!
I also browsed cakecentral.com and there are some lovely recipes and decorations there.  I loved the idea of the cupcake bouquet and now need an occasion on which to try it out.

Thank you tcumom and bobo and Tib. We took a weekend course via the National Culinary Arts Institute online and our design work is improving  :D we can maneuver a pastry bag pretty easily now  :lol: I also didn't use the icing in that recipe, I made buttercream but added the lime zest just for a larger effect. Customers seems to want lots of icing on those cupcakes !

Tib, Robert Gordon has the pretties 3=tier dessert stands that would be perfect for cupcakes. Have BTGirl send me your email addy  :wink:

tcu...am from the south but do not like the hardness of the chickpeas I have tried....so used small lima and great northern the first time...did you make the dish?  Did you like it?   :D

tibro...San's Italian meatsauce and meatballs are my absolute favorites....I was always lazy and used meatsauce in the jars....but no one wants my old method since I first made this recipe....YUM..... :D

American Profile Magazine (a weekly in the newspaper in my area) has
nice recipes.  I like that they are not all from the south....though this one is like something I would serve with crackers at a party.... :D

Artichoke Dip
from Vicky Navarrete
Hesperia, California

 
Ingredients

1 (15-ounce) can quartered artichoke hearts, drained
1 (3-ounce) can diced mild green chiles or diced jalapenos
1 cup grated Parmesan cheese
1 cup mayonnaise
3 to 4 chopped green onions
1 (8-ounce) package cream cheese, softened


Instructions

1. Preheat oven to 350F.
2. Combine artichokes, chiles, Parmesan cheese, mayonnaise and green onions. Stir in cream cheese; mix well. Spoon into a 9-inch-square baking dish. Bake about 45 minutes or until golden brown. Serve with slices of French bread or toast. Serves 8.


Tips from the Test Kitchen
Tips From Our Test Kitchen:
This creamy, spicy dip is also excellent served with vegetable sticks.

None...I just copied the recipe for the cupcakes....would love to be successful with them...they sound delicious.   :D

Gonna try to copy and paste my salsa receipe here.  If you see it then you know I did it!!!!

1 gallon diced tomatoes, 2 cups diced onions, 2 cups diced bell pepper, 1 cup diced jalapenos, 1 Tablespoon minced garlic, 4 Tablespoons salt, 1 teaspoon black pepper, 1 teaspoon cilantro leaves

(Any of these ingredients can be adjusted for your own personal taste)

Place the mixture into sterile jars for canning. Hot water bath jars for 40 minutes. Remember there are no perservatives in this salsa, so after opening please refrigerate.

The recipte calls for fresh tomatoes but I have used canned diced tomatoes and you cannot tell the difference! I have also used fresh cilantro and dried - no difference.

This amount fills about 8 pint jars.

Just a hint: After the water bath and the mixture "sits" together the salsa is hotter than when you first taste it. I once used more jalapenos because when I tasted I thought it wasn't hot enough. After the water bath it was almost too hot so be careful with the peppers!!!!
_________________

It's in my crockpot right now ~ course I keep peeking and nibbling ~ delicious and it's not even ready yet!  It tastes great - I'm using the chickpeas along with great northerns. We need a smiley that shows me lickin' my lips.  :D  :D

casa...if I were going to make a small batch of salsa, do I cook it for a bit in a pot on the stove and then refrigerate...I love all of your ingredients...YUM

MeMere ~ oh my gosh ~ the white chili soup/stew is fantastic ~ I liked it with the chickpeas, and I used more green chiles.  DH loved it ~ hope he doesn't suffer any effects tonight!  :oops:

Casa ~ I'm going to use that salsa recipe for the 4th - do you think I could make it a couple of days in advance, and just leave it in the refrig?

casa I made a smaller batch of your salsa and we both loved it.  Had to go easy on the jalapenos as DH cannot eat too much spicy food.  Also I did not know what cilantro was (since found out we call it coriander) so I substituted basil leaves.  Heated it until onions were soft and then refrigerated.  Yummy.  Thank you for sharing - I meant to tell you this after you posted recipe on main forum.

MeMere and San Meatballs and tomato sauce were a great hit for dinner last night.  Now I will have to make it every time instead of relying on bought sauce! Thank you both for the recipe.

I think that would work.  If you heat it on the stove though be sure and have tomato juice in it so it won't get too dry or burn.  If you use canned tomatos use the juice from the cans. If you use fresh tomatos I'd add a little tomato juice, I think. I would heat it very slowly, just until the onions and peppers get limp.  Then refrigerate.

You could definitely make it a couple days ahead and refrigerate.  I refrigerate mine after opening a jar and it gets for quit a while in the refrigerator.

Tibro, so glad you and DH enjoyed it!  I had to cut back a little on the jalapenos myself as the longer it sits the hotter it gets!

casa....you know the very nice thing about your salsa....I have the ingredients growing right outside my kitchen door....!  

Someone just gave me a new cookbook....Uncle Bubba's Savannah Seafood....Bubba is Paula Deen's brother....he has lots of old family recipes....and his directions are clear and easy.  This is an example.

BUTTER BEANS
by Earl "Bubba" Hiers

Serves 6 to 8

3 slices streak o' lean or bacon (streak o' lean is a form of fatback...like   lard but firmer)

4 cups chicken broth

1 pound fresh or frozen butter beans (or lima beans)

Salt and Pepper

Rinse the streak o' lean in cold water; pat dry.  Heat the streak o' lean in a medium saucepan over medium-high heat until the fat renders.  Add the chicken broth and butter beans and bring to a boil.  Reduce the heat, cover and simmer 25 minutes or until beans are tender.  Season with salt and pepper to taste.

Hot Sausage Sandwhich recipe for the Crockpot  

 
 Here is my recipe I use!!
 
10 to 12 links of hot  Italian sausage
1 large can of whole tomatos
2 cans of tomato puree.
4 large green peppers
2 large onions
 
<you can use your fav spaghetti sauce for this as well and not what I mentioned> I used to do that until a friend of ours made hot sausage at street fairs and I asked  him what sauce he used.. lol>
 
In the crockpot.. pour in the can of whole tomatos.. juice included.  Smoosh the tomatos up. <make sure your hands are washed..lol>
next I dump in the Puree.. mix together
Add the sausage links..
Cut the peppers and onions into strips..throw them in and mix it up so everything is covered with the sauce.
Add the lid of the crockpot .. and you're done!  It takes approx 8 to 10 hours to cook  :)  I stir it occasionally IF I am around to do so.
 
And whats left over.. I usually chop up the sausage then in small peices.. and freeze the sauce with the sausage and you can you that on pasta sometime.. Its yummy!  :) The sausage and onions give the sauce great flavor .. no other spices needed.
 

CASA what I emailed you is almsot the same but I usually at least use a dozen hot italain sausage links! another big can of puree.

DEEP FRIED TWINKIES

ingredients

6 Twinkies
popsicle sticks
4 c. vegetable oil
flour (for dusting)
1 c. milk
2 tbsp. vinegar
1 tbsp. oil
1 c. flour
1 tsp. baking powder
1/2 tsp. salt

preparation

Chill or freeze Twinkies for several hours
Heat 4 c. vegetable oil in deep fryer (375 deg)
Mix milk, vinegar & oil
In another bowl, mix flour, baking powder & salt
Whisk wet ingredients into dry. Mix til smooth. Refridgerate while oil heats.
Put sticks in Twinkies and dip into batter.
Place in hot oil. It will float so brown evenly.

Deep Fried Mars Bars

Invented in Scotland, this dish has now become famous worldwide. It is an excellent source of fat, sugar and calories. For a seasonal variation you could also try deep frying a Cadbury's Creme Egg.

1  Mars bar or Milky Way bar  
1  cup plain flour  
1/2  cup cornflour  
1  pinch baking soda  
 milk or beer  
 oil (for deep frying)  

Chill the chocolate bar by keeping it in the fridge, but don't freeze it.
Mix the flours and bicarbonate of soda (baking soda) together.
Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream.
Heat the oil until a small piece of bread will brown in a few seconds, but don't allow to smoke.
Remove wrapper from chilled chocolate bar.
Coat completely in batter.
Carefully lower into hot oil and fry until golden brown.
Serve, with ice cream or french fries, if you're so inclined.

Easy...these are the best....have never tried before but will get the ingredients tomorrow...!
Wonder if you can use the bite-sized bars...?

Angie...love the Crockpot Sausage....love anything in a crockpot... :D

Ok, you all, I am trying to diet and come in here and gain 20 lbs just reading!  :lol:   Everything sounds sooooo good!

I am looking for some good low cal/fat recipes.  I've already lost 16 lbs. just from eating Lean Cuisine's, fruit's and salads, but that get's old after awhile.  I need something fast and simple, as I don't always have time to cook much when I get home from work around 6:30pm sometimes.  I try not to eat late.

Appreciate any suggestions!  :wink:

Dihannah-

With all the fresh veggies I am roasting vegetables often and not having meat, I'm not a big carnivore as it is. You can roast asparagus, new potatoes, green beans, tomatoes (roma work well), leeks, vidalia onion the list is long. Just toss with olive oil, salt and cracked pepper, a little lemon juice and most are ready within 20 to 30 minutes roasted at 400 degrees.

Quick and easy too, the flavor is incredible and you lose none of the nutrients as you do by steaming or boiling.

Easy, I"m too lazy to fry a candy bar, I suspect in this heat I'd have to eat it or freeze it quick too  :lol: It does sound yummy tho.

I do LOVE salads, with romain, and just about any veggie added.  I love raw brocolli, tomatoes, cucumber, etc.... my biggest downfall is the dressing.  I have trouble finding low fat/fat free dressings I like.  I do like vinegar and oil sometimes and I like to dip raw brocoli and cauliflower in low fat 3 cheese ranch or blue cheese.  And I LOVE fruit, thank God.  It takes care of my sweet tooth.    
Roasting is a good idea, because nutrients are important to me.  I do eat meat, but try to keep it at a minimum and lowest in fat content (most of the time), but I do enjoy a good juicy steak, chicken, pork and ground sirlion burgers on the grill!

Dihannah-

I love those raspberry vinagrette dressings, several are lowfat and they are delicious. Like you I like blue cheese and ranch too, but I"m making myself use the vinaigrette as much as I can.  :? If you haven't tried it you might want to.

SOUR CREAM PORK CHOPS
by Earl "Bubba" Hiers
from his book "Uncle Bubba's Savannah Seafood"

Serves 4

Melt in your mouth...can use boneless or bone-in chops...serve over rice.

Ingredients:

2 tablespoons vegetable oil

4 pork chops

1 medium onion, thinly sliced

One 8 oz. can sliced mushrooms, drained (sorry Bubba, I would use fresh)

1 cup beef broth

1 tsp. prepared yellow mustard

1 tbsp. chopped fresh parsley

1 tsp. paprika

Salt and Pepper

1 cup sour cream


Directions:

In a large skillet over medium heat, heat the oil and brown the pork chops on both sides.

Separate the onion slices into rings and layer evenly on top of the pork chops.

Scatter the mushroom slices over the onion rings.

In a small bowl, combine the broth, mustard, parsley, paprika, and salt and pepper to taste.

Pour the mixture over the pork chops and simmer, covered, for one and a half hours.

Stir in the sour cream and cook for an additional 15 minutes until heated through.  Do not let boil.

Serve over rice.

I am so hungry  now....off to cook. :D  :D

If you love creole food, you will love the recipes at the Gumbo Pages....
scan all the way down and look at the various sections....meats, seafoods, side dishes, etc.  I use these recipes often.....YUM.... :D

http://www.gumbopages.com/recipe-page.html

Those recipes do look so delicious MeMere, I've been craving shrimp and grits but too lazy to peel the shrimp  :lol:

This corn pudding is an addicting recipe, I like the garlic addition too, now that corn is coming in I want to make some with the silver queen variety soon

Cheesy Corn Pudding
Serves 6

2 teaspoons extra virgin olive oil
1 small onion, diced
3 cloves garlic, chopped
4 cups fresh corn about 4-5 ears
3 eggs
1/2 cup flour
1 cup half and half
1/4 cup each grated parmesan cheese and Gouda
1/2 cup grated sharp cheddar
Salt and black pepper to taste


Pre-heat oven 350 degrees

In a sauté pan heat olive oil until very hot add the onion and garlic and sauté until the onion is just starting to turn brown about 4 minutes. Add the corn and sauté briefly about 2 minutes. Remove from the stove and cool. Whisk together the eggs and flour until smooth add the half and half and whisk until smooth. Add the cooled corn mixture into the egg mixture. Fold in the cheeses and season with salt and black pepper. Pour into a well greased 8x8 pan or a 2 quart baking dish. Place in the oven and bake until custard is just set about 40 minutes. Remove from the oven and allow to rest and serve warm.

I have used them and I do like the vinagrettes.

Here is something very simple and very refreshing.

Buy some good green grapes and take off all the little stems. Wash them and dry them. Then put them in a freezer bag and put them in the freezer. Each one becomes a tiny "popsicle" that slowly melts in you mouth. When I was working, I ate one bag of frozen grapes on my way to work.

Louise, thank you for that recipe.  My son needs a cool, healthy snack after his grueling morning football workouts, and these sound perfect.  Great idea!

Another wonderful frozen fruit is watermelon... it takes just like a popsicle!

This isn't exactly a recipe, and it isn't low fat, but OMG, it's to die for! While John and I were laid up from our wreck, I kept his favorite ice cream on hand. One night I made my son's favorite brownies and decided to combine the two. The result was incredible.................we all three agreed that it could be served at the finest restaurant in the world and receive raves. Here's what it takes:

(http://i25.photobucket.com/albums/c100/crazybabyborgs/MW.jpg)(http://i25.photobucket.com/albums/c100/crazybabyborgs/ic.gif)

Follow the directions on the brownies but under bake them slightly (easy fixings. Just add 1 egg, oil, and water. Don't substitute brands though!)

Just put the brownie in a bowl and top with the ice cream. Coffee's the perfect complement for this dessert!

The Hagan Daaz flavor is dulce de leche, (vanilla with caramel swirls). Don't substitute ANYTHING else. If the brownies aren't warm from the oven, heat slighty in the microwave, and give the ice cream a 15 second thaw in the microwave as well.

For a special treat or company, it's not even in the same league as a sundae!

anyone have a good peach cobbler recipe for fresh peaches?

PEACH FESTIVAL COBBLER

Half a cup of butter
2 cups sliced peeled peaches
One and a qtr cups sugar
1 cup presifted flour
2 teaspoons baking powder
Half teaspoon salt
Half teaspoon nutmeg
1 cup milk
Half teaspoon vanilla

Preheat oven to 350 degrees F
Melt butter in 1 quart casserole  Add peaches; sprinkle with quarter cup of the sugar
Combine remaining sugar, flour, baking powder, salt and nutmeg.  Stir in milk and vanilla.
Pour batter over peaches; bake in preheated oven for 30 minutes, or until golden brown.

SPEEDY PEACH DESSERT

Half cup presifted flour
1 cup sugar
1 teaspoon baking powder
Half cup milk
2 cups sliced peeled peaches
2 tablespoons butter or margarine

Preheat oven to 350 degrees F
In mixing bowl combine flour, half cup of the sugar and baking powder.
Stir in milk
Combine peaches and remaining sugar
Dot bottom of 10x6x1+half inch baking pan with butter or margarine.
Pour in batter.
Arrange peaches on top.
Bake in preheated oven for 30 minutes.
When baked, batter will be on top and fruit underneath.

Does anyone have a good recipe for cherries?

Tib- thank you for those, I do adore peaches  :D

Tib... thank you, thank you....l am off today to buy more fresh peaches!!

UPSIDE-DOWN CHERRY PUDDING

One and a half cups presifted flour
One and a half teaspoons baking powder
Quarter teaspoon salt
Half cup butter
2 cups sugar
1 egg
1 teaspoon vanilla
1 cup milk
2 cups fresh sour cherries, pitted.
....... or 2 cups canned pitted sour cherries, drained (reserve syrup)
1 cup hot water or cherry syrup.

Preheat oven to 350 deg F
Grease 2 and a half  quart casserole
Sift together flour, baking powder and salt.
Cream butter and 1 cup of the sugar in mixing bowl until light and fluffy.
Beat in egg and vanilla.
Stir in milk alternately with flour mixture.
Turn batter into casserole.
Sprinkle cherries over batter; sprinkle cherries with remaining sugar.
Pour hot water or hot syrup over all
Bake in oven for 35 to 45 minutes, or until pudding shrinks from sides of casserole.
Serve with cream, ice cream or sauce.  (Or all three  :lol: )

The cherries can be substituted with fresh or canned berries.

None - these sound yummy :

BLACK BOTTOM CUPS

8 ounce package cream cheese
1 egg
One and a third cups sugar
6 ounce package semi-sweet chocolate pieces
One and a half cups presifted flour
Quarter cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup water
One third cup cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup chopped peanuts

Preheat oven to 350 deg F.
Arrange 24 cupcake liners in muffin cups.
In small bowl blend cheese, egg and one third cup of the sugar until smooth.
Stir in chocolate.
Into mixing bowl sift together remaining sugar, flour, cocoa, baking soda and salt.
Stir in water, oil, vinegar and vanilla.
Beat until smooth.
Fill cupcake liners one-third full with chocolate batter.
Spoon cheese mixture on top.
Sprinkle with peanuts.
Bake in oven for 30 to 35 minutes.
Turn onto wire racks to cool.

Yummy Tibrogargan. (black bottoms)

I make the same recipe (without peanuts) -- but I use the 'bite size' cupcake tray and liners. Bakes for a bit less time. And you just keep popping them in your mouth:-)))))

Some things are just UNIVERSAL  :lol:  :lol:

oh thank you Tib, I have all these fresh cherries I was unsure what to do with !!!

sharon so true, sugar is UNIVERSAL  :lol:  :lol:

Here is one for our vegetarian monkeys.  You could substitute any vegetables that can be baked.  Our self-raising flour is flour which has the baking powder etc already added and is ready to use in scones, cakes etc. Plain flour has no rising agents added.

VEGETABLE COBBLER

Ingredients (serves 4)
·   2 leeks, thinly sliced
·   2 large carrots, peeled, roughly chopped
·   2 pontiac potatoes, peeled, chopped
·   3 large parsnips, peeled, core removed, chopped
·   1 small sweet potato, peeled, chopped
·   30ml (11/2 tbs) olive oil
·   175g self-raising flour
·   Pinch of cayenne pepper
·   25g butter
·   100g cheddar cheese, grated
·   1 egg
·   60ml (1/4 cup) milk
·   150ml thin cream
·   300ml vegetable stock
·   1 tbs wholegrain mustard
·   2 tsp chopped thyme leaves
·   1 tbs plain flour
Method
1.   Preheat the oven to 180°C.
2.   Place vegetables in a roasting pan, drizzle with oil, then season. Roast for 30 minutes or until lightly browned.
3.   Place self-raising flour, cayenne pepper, butter and 75g cheese in a food processor. Process to combine then add the egg and 2 tablespoons milk. Process until a soft dough forms.
4.   Place on a floured workbench and flatten slightly with your hand until about 2cm thick. Use a scone cutter to cut rounds from the mixture, reusing off-cuts to form another round until all dough is used. Whisk together cream, stock, mustard, thyme and plain flour. Season with salt and pepper.
5.   Remove vegetables from oven, pour cream mixture over them, and top with scones. Brush tops with remaining milk and sprinkle with remaining cheese. Bake for 20 minutes or until golden.

Can someone let us know the amount of calories in each recipe? I'd like to try them but I also need to maintain my weight for the upcoming HS reunion in August.

This Taco Ring was made and served at a Pampered Chef Party that I went to.   It Is very easy to make and very good.
The directions tell you what products of theirs to use but of course you can use whatever.

Taco Ring
1/2 lb. cooked ground beef
1 pkg taco seasoning
1 cup shredded Cheddar cheese
2 Tbs water
2 8oz pkg crescent roll dough
1 med green pepper
1/2 head lettuce, shredded
1 med tomato, diced
1 small onion, diced
1/2 cup sliced black olives
1 cup salsa
Sour cream

Heat oven to 375. Combine meat, taco mix, cheese, and water. Arrange crescent triangles in a circle with bases overlapping and points out on the 13" stone, leaving a 5" circle in center. Spoon meat on triangle bases. Fold points over meat and tuck under. Bake 20-25 min until brown. Cut off the top of the pepper (using PC V-shaped cutter). Fill pepper with salsa and place in center of ring. Mound lettuce, tomato, onions, and olives around pepper. Garnish with sour cream.
Serves 8.

Received this recipe from a sweet Japanese friend of my DIL. We like it a lot...and I hope you do too!

Chicken in Nagi Sauce

2 Boneless, skinless chicken breasts
3tbsp soy sauce
3tbsp Sake [may use white Sherry]
2 cloves garlic, chop
Pepper, to taste

Combine ingredients and marinate chicken half to one hour.

Nagi Sauce

1 bunch green onions, slice thin
6tbsp soy sauce
3tbsp Sake [or Sherry]
3tbsp brown sugar
1 small red pepper [optional]

Combine all ingredients, cook just until sugar is dissolved

Fry drained chicken in olive oil until cooked through
Meanwhile cook white rice and package of fresh spinach.

To serve, white rice, top with spinach then chicken sliced on diagonal, top all with Nagi Sauce.

However, I misunderstood when writing down recipe, thought she said 'Lady Sauce'...so it'll forever be Lady Sauce in our home. The sauce may be used with any type meat.

Cherry Cake

1 Yellow Cake Mix (Duncan Hines: don't use the butter mix!)
4 eggs
1 Cup oil
1 Box Cherry jello

Mix above and then fold in:
2 Cups fresh crushed cherries

Bake in 3 round pans @ 350* for 15-22 min. ( It can take a little longer depending on amount of juice in the cherries)

Let partially cool in pan and then turn out. I partially freeze the layers for ease of frosting. Frost with Cream Cheese Icing.

Cream Cheese Icing
1 Stick butter (room temp)
1 8 oz. Block Cream Cheese
1 box plus ¼ - ½ another box, Powdered Sugar

Frost the cake and enjoy!!! It really is awesome and you can substitute any fresh berry for the cherries. Just match the jello flavor with whatever you're using.

PUHLEEZE!  Louise, I am confidant you will look FABULOUS in August and any other month.  I can just tell! 

I need to print this out and stick it in my Monkey Cookbook because everything looks so wonderful.

oh marlee...i love pampered chef!!! i bought a 24 cup miniature muffin pan several years back and only have 1 recipe that i use, which i will list, but was just wondering if you may have some other recipes for that particular pan???

Ham & Cheese Puffs

1 can Crescent rolls....rolled out and cut into 24 pieces
not sure on qty(i just go by what looks like enough...sorry)
chopped ham, diced swiss cheese, diced onion, and some spicy mustard ....mix and scoop into the crescents(already in the muffin pan)
bake at 375 til lightly browned!

I make this salad often when asked to "bring a dish" and even though it's REALLY simple, I always get asked for the recipe. There isn't really a recipe, it just requires a trip to the salad bar at your grocery store: Gorgeous Color! ( quantities are approximate: adjust to the bowl you're making it in )

1 1/2 bags baby spinach leaves
1 C blue cheese crumbles
2 C broccoli florets
1 1/2 C shredded carrots
1 Med Purple Onion (thinly sliced into rings. May not use all of them)
1 PINT fresh Strawberries (cut into halves)
1 Can chow mein noodles
Brianna Poppyseed Dressing

Mix blue cheese crumbles with spinach and place in large serving bowl. Place onion rings to overlap around outside edge of bowl on top of spinach. Layer broccoli florets evenly on top and between onion rings. "Ring" a line of shredded carrots toward the center of bowl touching onion ring edge. Chow mein noodles are piled at dead center on top of spinach. Evenly place strawberry halves inside openings of Onion rings. A Picture's worth a thousand words, so here you go: The proportions aren't exact.....the chow mein noodles are too big, and you don't want a solid layer of onion but you get the idea!

(http://i25.photobucket.com/albums/c100/crazybabyborgs/Salad.gif)
(http://i25.photobucket.com/albums/c100/crazybabyborgs/bri.gif)

The dark spinach and bleu cheese is under this top layer. It's delicious and the crunchy noodles are perfect with the flavors! Just toss with the dressing (I've tried other brands, but Brianna's is WAY the best) and enjoy!

RECIPE REQUEST

Does anyone have a recipe for a side dish ... small white onions in a cream sauce? Thank you.

Louise - this is the only one I can find that uses small white onions.  Have a couple of other recipes but they use sliced onions.

BAKED ONIONS

24 small white onions
3 cups fresh bread crumbs
1 teaspoon salt
Quarter teaspoon pepper
Half cup Butter
2 cups milk

Preheat oven to 350 deg F. 
Grease 2 quart casserole
Cook onions in boiling salted water for 10 minutes; drain
Mix crumbs with salt and pepper
Arrange about one third of the onions in the casserole; sprinkle with 1 cup of the breadcrumbs.  Dot with one third of the butter.
Repeat layers until all the ingredients have been used, finishing with crumbs dotted with butter.
Pour milk over all.
Bake in preheated oven for 45 minutes.

Note: The cook books I still use are old and well tested but do not list any calories.

Yum Tibro - my Mom used to make that onion bake, just like your recipe, and it is delicious. Of course, when I was a kid in the 60's no one cared about calories.

So true pdh3 - calorie counting is just another stress of modern day living  :lol:

I must confess that most of the recipes I post here come from an American cookbook a penfriend (remember those?) sent me many years ago.  I use it for here as then I know you will all understand the ingredients and I use it myself as it is still in cups and spoons for measurements, which I prefer over the metric measures we are expected to use here now.   Book is "America Cooks" by General Federation of Womens Clubs and all the recipes have been submitted by their members from all over the US. They say there are over 3500 recipes over 740 pages and index takes up another 50 + pages.  Book is still in very good condition, just shows a little darkening in the colour of the pages.  Paper jacket is a bit tatty though but it has served me well.

Is this the book, Tibro? I'd like to order it, but want to be sure it's the right one.  :wink:
(http://i25.photobucket.com/albums/c100/crazybabyborgs/cookbook.jpg)

Yes, cbb that is the exact one.  Same Editor.  First published 1967.

zuccini bread

1 cup oil
1 cup sugar
2 cups ground zuccini
1 tsp pure vanilla
3 eggs

2 cups flour
1tsp backing soda

Sandys Zuccini Bread

1 cup oil
1cup sugar
2 cups ground zuccini
1 tsp vanilla
3 eggs

2 cups flour
1 tsp baking soda
1tsp baking powder
2 tblspoons cinamon
handful of chopped walnuts

1 cup pineapple cut in small chunks (optional)

mix ist 5 ingredients

mix dry ingredients after sifting together

combine wet and dry ingredients , add pineapples and mix well
pour into greased and floured breadpans  (makes 2)
bake at 325 for 1 hour  center of tooth pic comes out clean. 

and enjoy with a nice cup of mexican cofee.

Mexican cofee

3/4 cup brown sugar
1/4 cup unsweetend cocoa
2 tsp cinnamon
1 pot cofee
stir in brown sugar cocoa and cinnamon into the whole pot of cofee and top with whipped cream.  mmmmmm yummmy......

For those who have better things to do than cook all day long, here is a really wonderful pot roast that you will not believe how tender and how delicious it is!

PEPSI POT ROAST:

3-4 pound pot roast
1 can cream of mushroom soup
1 envelope Lipton's beefy onion soup mix
1 can of Pepsi (not diet) (12 oz. size)

Spray the inside of the crockpot with PAM (or use a liner, easier for clean up), place pot roast in the crockpot, spread cream of mushroom soup over pot roast (do not add water or milk to soup, just use it right out of the can), sprinkle soup mix, and then pour Pepsi over that.  Set crockpot for 6 to 8 hours (medium heat, or low heat) or 4 - 6 hours high heat, and walk away until time for dinner.

Okay yall - cooking is my FAVORITE think in the world to do. I have cooked for over 30 years now! (Ouch!)
I own a business that amongst Small Business Administration, we also do Corporate Event Planning and I can Cater at private houses. I also hold at home - cooking lesson parties. So - wow this will be a treat for me to *steal* some ideas!!!!!!!!!!!!!!

I have some fabulous recipes but don't know where to start.

Caramel Apple Cheesecake
Cherry Chocolate Banana Bread
Campfire Pizza
Gravy Stew with Biscuit dumplings
Porcupines

I could go on and on all night. I guess I'll have to pick one or two and post them. Can't WAIT to read everyone elses either.

KnayKnay ~  Why only pick one or two?  Just start at the top of your list and work down.  Pleeeeeeaaasseee?  They all look so good, would you mind sharing them?   :smt106

golden mahimahi fish

2 lbs mahimahi fishfillets skinned and boned
2 tsp fresh lime juice
2 tsp salt
1 pinch ground pepper

1 1lb can whole tomatoes
2small oninos sliced and cut in halves
2 garlic cloves crushed
12 piemento stuffed olives
1 tblsp small capers
2 tblsp extra virgen olive oil
1 tsp salt
2 bay leaves
1/4 cup dry white wine

place fillets in 13x9 glass baking dish
pour lime juice over fish and spinkle with salt n pepper
add all other ingredients mixed in wine  and pour over fish

bake 30 min at 350 degrees 

 Meat,Sausage and Cabbage Soup


1 pound of lean ground beef
1 pound rolled sausage-mild,hot,your choice-hint-sage is not good in this recipe.
1 pound rope sausage-your choice, I use Kielbasa.Sliced.
1 medium sized head of cabbage.
2 large cans of tomato sauce
1 medium can of tomato paste
You may also use spagetti sauce if you prefer.
Water
 Lot's of fresh garlic chopped- use the amount you desire. I use many cloves.
1 big onion chopped.
 Salt and pepper to taste.

Brown all the meat, onions and garlic together-drain very well.Add all the sauce.Add some water to get desired texture.Use a big pot,a big one.Leave enough room to add your shredded cabbage towards the end filling the pot.The liquid should have a soup texture,not a stew texture. When the cabbage is cooked soft the soup is done.

This makes alot but is wonderful to freeze and use as wanted.I usually feed four at first and then put several containers in the freezer for later use.It's inexpensive and very yummy..:)

thehehehe ::MonkeyHaHa::
i always called it eye-ball bake....very yummy but i have to use large sliced onion  ::MonkeyEek:: ::MonkeyDevil:: ::MonkeyAngel::

I want to share this recipe that I tried for the first time.  It is in the fridge setting up but we licked the bowl to the last bit.

Peanut ButterCup Pie

1-1/4 cups Oreo Baking Crumbs
1/4 cup  butter, melted
1 pkg. (250 g) Cream Cheese, softened
1/2 cup  plus 1 Tbsp.  Smooth Peanut Butter, divided
1 cup cold milk
1 pkg.  (4-serving size) Vanilla Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
3 squares  BAKER'S Semi-Sweet Chocolate


Mix crumbs and butter and  press onto bottom and up side of 9-inch pie plate. Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix and beat 2 min. Whisk in 1 cup Cool Whip by hand and  spoon into crust. Refrigerate until ready to use.

Microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

Spread chocolate mixture over filling in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

I'm posting this here but have posted elsewhere, too! It's a great dish and makes enough for a crowd!

Fruit Dessert Salad

Layer 1
1 Box Lemon Jello
1 Box Orange Jello
3 Bananas
1 Lg Can Crushed Pineapple Drained (save juice)
1 Small Can pineapple juice
2 C Hot water
1 ½ C Cold Water
1 pkg. minature marshmallows

Layer 2
2 eggs
5 Tblsp flour
1 C Sugar

Layer 3
2 Pkg Dream Whip
1 8 oz. pkg. Cream Cheese (softened)
1 3 oz. pkg. Cream Cheese (softened)
1 C. milk

Coconut ( for sprinkling on top ) Maraschino Cherries for top (optional)

Step One/Layer One:
Combine jello(s) in large (10x14) casserole and dissolve with water. Pour drained pineapple into it. Slice bananas on top, and top bananas with marshmallows. Refrigerate to set.

Step Two/Layer Two:
Combine pineapple juice from drained pineapple with additional juice to equal 2 cups. Combine juice, sugar, flour and eggs in saucepan and cook over medium heat until thick. Cool and spread over set layer one, (on top of marshmallows).

Step Three/Layer three:
Mix Dream Whip and milk. Add cream cheese and mix with electric mixer until whipped. Spread on top of layer two.

Generously sprinkle shredded coconut as final layer. Place cherries (optional)

* You can make the first layer and finish the dish the following day. Be sure to use a large dish as this makes enough to serve a lot of people! Enjoy!

Peanutbutter and Chocolate pie

1-1/4 cups Oreo Baking Crumbs
1/4 cup  butter, melted
1 pkg. (250 g) Cream Cheese, softened
1/2 cup  plus 1 Tbsp.  Smooth Peanut Butter, divided
1 cup cold milk
1 pkg.  (4-serving size) Vanilla Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
3 squares  BAKER'S Semi-Sweet Chocolate


Mix crumbs and butter and  press onto bottom and up side of 9-inch pie plate. Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix and beat 2 min. Whisk in 1 cup Cool Whip by hand and  spoon into crust. Refrigerate until ready to use.

Microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

Spread chocolate mixture over filling in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Oreo Cheesecake Bar Thingy

45 OREO Cookies, divided
1/4 cup  butter melted
3 pkg. (250 g each)  Brick Cream Cheese, softened
1/2 cup  sugar
1 tsp. vanilla
3 cups  thawed COOL WHIP Whipped Topping


line 13x9-inch pan with foil, with ends of foil extending over sides. Coarsely chop 15 cookies set aside. Finely crush remaining cookies and mix with melted butter. Press onto bottom of prepared pan. Refrigerate while preparing filling.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Whisk in Cool Whip and chopped cookies. Spoon over crust.

Refrigerate 4 hours or until set.

*****I make this in a 9x9 pan and a loaf pan so they are taller rather than using the 13x9 pan.  I also put these in the freezer rather than the fridge until they are needed and then take them out and they are so good!

If you want a crazy simple recipe to make try these home made turtles.

Get a bag if the small salted pretzels (not the straight ones) and either Rolo Caramel chocolates or a bag of dove caramel chocolate.

Line a cookie sheet with baking paper, and heat over to 350.  put pretzels in a single layer on the cookie sheet and put one of the chocolate carmels in the middle of each pretzel.  Bake 3-5 minutes until the chocolates begin to soften but not melt - you have to watch these as they bake.  If they melt totally the caramel comes out everywhere.  Top with a pecan half while still warm and let cool.

A fast and simple recipe kids can do

cover a cookie sheet with tin foil.  Place a single layer of square salteen crackers (I use Kraft Premium Plus with salt) on the sheet to cover the whole sheet. You may have to creak some of the crackers in half to cover the sheet.  In a saucepan melt  1 cup butter and 1 cup brown sugar until it boils.  boil for 3 mins.  Pour over crackers.  Bake this for 7 min in a 400 degree oven.  Once out of oven immediately sprinkle a bag of semi Sweet chocolate chips on top of crackers.  Let stand so chocolate melts (about 4-5mins) and spread chocolate with a knife over the crackers.  Now sprinkle either chopped nuts, cookie sprinkles, anything like that on top.  Let cool and break into pieces.

You can mix this recipe up by using butterscotch chips and toppings, or white chocolate chips. 

Toffee Buttercrunch

1 cup butter
1 cup sugar
3 TBSP water
1 TBSP light corn syrup
1/2 cup coarsely chopped pecans or almonds
3/4 cup semi sweet or milk chocolate pieces
1/2 cup finely chopped pecans or almonds

Butter the side of a heavy 2 quart saucepan. Put candy thermometer in saucepan. In it melt butter.  Add sugar, water and corn syrup.  Cook over medium heat until your candy thermometer in the pot reads 290 degrees (soft crack stage) stirring frequently (mixture gently boils over entire surface).  Watch carefully after the thermometer reads 280 degrees.  Remove from heat and quickly stir in the 1/2 cup coarsely chopped nuts.  Immediately turn onto a greased cookie sheet.  Wait for 2-3 minutes for surface to firm then sprinkle with chocolate pieces.  Let stand for 1 - 2 minutes or until chocolate had softened then spread the chocolate over the toffee and sprinkle with the 1/2 cup finely chopped nuts.  Chill till firm then break into pieces.  Makes about 1.5 pounds of toffee.

does anyone have a recipe and some tips for making Swedish pancakes? would love to be able to make them...thanks!

Hi pdh3,

No one cared about calories in the 60's, because, everyone had at least one Moo-Moo dress. (LOL) bring back the Moo-Moo.
I remember those day's full of cream cheese and jello desserts, every tried to keep up with Jack La Lanne but it was not an obsession like today.

Bacon Cornbread

6 Slices bacon roughly chopped
2c yellow cornmeal
1 c flour
3 TBSP sugar
2 tsp baking powder
2 tsp salt
4 eggs
2 c milk
1c cheese (cheddar or Monterey jack)

In a cast iron skillet fry bacon chunks.  fry until crisp, remove from pan.  Reserve remaining bacon grease.  In a bowl mix all dry ingredients.  In another bowl mix milk and eggs.  Pour wet into dry bowl and mix with a wooden spoon.  Add bacon into batter (this is where I also added pepper flakes and chives)  Brush the cast iron pan with bacon grease.  Pour in batter and bake for 25 min at 375.  Remove from oven, sprinkle cheese on top, put under broiler until cheese is melted.  Serve.

This recipe is wonderful with ham (I usually have Honey-Baked Ham for Christmas dinner).  The recipe only gets better day-after-day. 

Marinated Beans and Peas


1 – Can LeSeur French-style green beans
1 – Can LeSeur peas

Drain; cover with 1 Tablespoon salt.
Refrigerate overnight.  Drain.

1 – Cup chopped celery
2 – Ounces chopped pimento
1 – Medium onion, finely chopped
1 – Medium green bell pepper, chopped
1 – Cup white vinegar
¼ - Cup Canola oil
1-1/4 – Cup sugar

Mix together sugar, oil and vinegar. 
Stir until sugar dissolves.
Add in chopped ingredients. 
Add in beans and peas.
Refrigerate overnight.

Thanks, Puzzler! I'm going to try it! I'll be substituting red or yellow bell pepper for the green, so I'll let you know how it turns out! Green Pepper is one of the few veggies that my crew doesn't care for, but my bet is it will still be really good!   ::DancingSantaMonkey1::

Stew

2lbs beef cubed
3 tbsp olive oil
4 cubes beef bullion
4 cups water
4 carrots cut into 1 inch pieces
4 stalks celery cut into 1 inch pieces
3 large potatoes washed and cubed into 1 inch pieces
1 large onion chopped
1 clove garlic minced
1 bay leaf

2 tsp cornstarch
2 tsp cold water


1/4 cup flour
1/2 tsp salt
1/2 tsp ground pepper

In a large ziplock bag put in flour , salt pepper and beef and shake.  In a large skillet heat oil and put coated beef in and brown.  Add onions to soften then pour beef and onion into slow cooker.  Add bullion cubes and 2 cups of the water to skillet and stir to loosen all the bits at the bottom and dissolve bullion.  Pour into slow cooker.  Add, other 2 cups water and vegetables, garlic, bayleaf and parsley to slow cooker and put lid on and cook on low for 6 hours.  In a small cup put the 2 tsp water and add 2 tsp cornstarch.  Stir till not lumpy then stir this into crock pot.  Cook uncovered for 15 minutes or until it has boiled for at least 5 minutes.  Serve.

Goes well with Cheddar Buttermilk Biscuits

2 cups flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup cold butter
1/2 cup shredded sharp Cheddar cheese
3/4 cup buttermilk

In a bowl, combine the flour, sugar, baking powder, salt. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened.
Turn onto a lightly floured surfaceand knead 8-10 times. Pat or roll to 1 in. thickness. Cut with a glass that Ash been dipped in flour (about 2-1/2-in). Place 1 in. apart on an ungreased baking sheet. Bake at 425 degrees F for 15-18 minutes or until golden brown. 

While baking put 1/4 cup butter in the microwave to melt. I added 1/2 tsp of garlic powder, 1/8 tsp of garlic salt to the melted butter. Brush on biscuits when they are hot.

Serve warm.

thanks for the beef stew recipe...sounds good...one that I will try..

I made CBB's fruit salad for Christmas and also Monken's orange slice cake recipe..both were very good!

I still am going to make the oreo cheese cake dessert...maybe for New Years...then it is diet time before our cruise in January!

Crockpot Pulled Pork

2 1/2 pork shoulder roast
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 tsp dry mustard
1/2 tsp salt
1/4 tsp ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce

Cut roast lengthwise to split it into two or three pieces depending on how big your crockpot is so that the pork fits and covers most of the bottom. Mix the rest of the ingredients in a bowl then pour over the meat.  Cover and cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender.  Shred meat with a fork and serve on buns. 

Sweet Coleslaw

1 small cabbage cored and sliced thinly
1 carrot shredded coarsely
or
1 - 16 oz bag coleslaw mix

2 tablespoons very finely diced onion
2/3 cup mayo
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 tsp salt
1/4 tsp pepper
1/2 tsp celery seeds

Mix cabbage, carrot and onion in a large bowl.  Mix rest of ingredients together in a small bowl and then pour over cabbage.  Toss to coat.  MUST CHILL FOR AT LEAST 2 HOURS before serving.

Northern...will you adopt me??? you have the best recipes and I bet that you always have the best things cooking in your kitchen!

Puzz and CBB I have always used a can of Niblets White Soepeg Corn in this.  I've made it for a long time after my GGran served it at her readers group for years!  My fam loves vinegary/sweet type salads.  The same marinade works for Four Bean Salad or whatever combo you like.
I have a request...when someone gets time can you locate a Cheesecake Bar/Cookie recipe.  I think part of it was a box cake mix, butter, cream cheese and I don't remember what else or the order of.  TIA

CHEESECAKE BAR COOKIES

Instructions

Things You'll Need:
13"x9" Cake Pan (Greased)

Crust:
1 box butter cake mix
1/2 Cup butter (melted)
1 egg
1 Cup Chopped Pecans

Cookie Bar:
1 lb powdered sugar
1/2 Cup butter (melted)
8 oz (1 pkg) cream cheese
1 Cup Chopped Pecans

Topping:
1 Cup Chocolate Chips
1 Cup Chopped Pecans

Step 1
  Preheat the oven to 300 degrees Farenheit. Blend the cake mix, egg, 1/2 cup melted butter and 1 Cup chopped pecans and press into the bottom of the 13"x9" cake pan.

Step 2
  Mix the powdered sugar, 1/2 cup melted butter, cream cheese and 1 Cup chopped pecans.

Step 3
  Pour the cookie filling on top of the crust and spread evenly.

Step 4
  Sprinkle chocolate chips and chopped pecans on the top of the cookie filling mixture.

Step 5
  Bake for 1 hr - 1 hr and 15 minutes at 300 degrees F.

Step 6
  Let cool then cut into bars and ENJOY!


Tips & Warnings
Preheat the oven to 300 degrees Farenheit
Cut the bars right out of the oven to cut more easily.
Change the type of cake mix or nuts to add variety.
Do not overcook- bars will become hard


http://www.ehow.com/how_2322917_bake-cheesecake-bar-cookies.html

Thanks so much Mere.  Haven't checked here in a while and the weekend is almost gone so I'll make them next one.  I love them plain and a few of the elderly folk I look in on have trouble with their teeth and this will be so easy for them to chew.  I thank you!

Tuna Casserole
1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
8 ounces  mushrooms, sliced
1/4 cup flour
2 cups milk
1 tsp thyme
1 tsp nutmeg
1/2 tsp crushed red pepper
salt and pepper to taste
1/4 cup parmesan cheese
1/4 pkg philly cream cheese
1/2 cup cheddar
2 (6 ounce) cans tuna, drained and flaked
1 cup frozen peas, thawed

3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

Preheat oven to 375 degrees F . Butter a medium baking dish with 1 tablespoon butter.
Put Egg noodles in a large pot of boiling salted water for 8-10 minutes.  drain and leave noodles in pot.
While noodles are cooking melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms salt, pepper and spices. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated. Push this to one side of the pan and add  4 tablespoons butter.  When butter is melted stir in flour until smooth. Gradually whisk in milk, slowly adding the veggies that are pushed on the one side. Add philly, parmesan and 1/2 cup cheddar.   Continue cooking and stirring occasionally for 5 minutes, until sauce is smooth and slightly thickened.  Check salt and pepper and add more to taste if required.  Pour this into pot with drained noodle and add tuna and peas, stir to mix. Spoon into the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs (you can crush crackers or cornflakes  instead of bread crumbs as well) , and sprinkle over the casserole. Top with 1 cup cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Brandi,are you here for the Banana yum yum?    ::MonkeyJnBox::

Banana Yum Yum  Muffins

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

1/3 cup packed brown sugar
2 tablespoons flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Thanks NorthernRose!   ::MonkeyDance::

I make these for easter but they are great to take as a hostess gift or for a school bake sale as well.

Fudge Cups

1 cup butter softened
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1 1/2 teaspoon baking soda
1 teaspoon salt   

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup pecan halves

Grease mini muffin tins
Heat over to 325degrees F

Sift together flour, baking soda and salt. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller (push down to make well) . Cool in pan for 10 minutes. Then carefully remove.

For filling, put chocolate chips in large measuring cup and microwave at one minute intervals stirring between till choclate is melted.   Stir in milk and vanilla, mix well.
Using the measuring cup fill each shell with the chocolate mixture. Top with a pecan half, sprinkles or peeps for easter.

sounds yummy NoRose! you have the best recipes!

Sweetheart Pie

8 ounce package cream cheese
1 cup icing sugar
1 tsp vanilla extract
8 ounce container Coolwhip thawed
9 inch prepared Oreo or chocolate graham cracker crust
16 ounce can cherry pie filling

With electric mixer beat the cream cheese, icing sugar and vanilla until smooth.  Gently fold in the Coolwhip.  Spread on bottom of pie crust.  Top with cherry pie filling. Refrigerate 1 hour before cutting.

http://shine.yahoo.com/shine-food/6-common-mistakes-youre-making-roast-chicken-203400049.html


http://www.bonappetit.com/?mbid=synd_yshine

Roast Chicken.

BON APPETIT

To many cooks, roasting a whole chicken is scary. A chicken is a blank canvas, so there are many factors that impact flavor and moisture. Plus, precise cooking time is important, not to mention the many different types of bird. There's a lot of potential for failure. How do you season it? Where do you insert the thermometer? How do you get the skin (everyone's favorite part) perfectly crisp? To ease your worries, we asked the food editors in our test kitchen to correct some of the most common mistakes home cooks make. Find their advice below.

1. Putting a Soggy Bird in the Oven

"Pat the skin as dry as possible with paper towels so the skin gets crispy."

2. Skimping on the Salt

"Season the cavity and skin with salt and whatever else you like. Usually, 1 tsp. of kosher flake salt per lb. of meat is the perfect amount."
--Mary-Frances Heck, Associate Food Editor

3. Leaving Out the Flavor Boosters

"At a minimum, stuff the cavity with a halved lemon to perfume the chicken and keep it moist. (You can add herbs and garlic, also.) For maximum deliciousness, rub a flavored butter under and over the skin of the breasts and thighs. Make any flavored butter you want by following our instructions . "

4. Keeping the Oven at the Same Temperature

"To start, crank the oven up to 475 or 500 and roast the chicken hot for 20 minutes, reduce the heat to 400 and continue roasting until cooked through."
--Hunter Lewis, Food Editor

5. Using a Taste-less Bird

"Start with a good-quality chicken! It'll be hard to coax flavor out of a taste-less bird. I like to use organic grain-fed chickens."

6. Not Using a Thermometer

"Avoid overcooking the chicken by knowing exactly what temperature it's at. As soon as the thermometer registers 165° when it's inserted into the thickest part of the thigh, take the chicken out and let it rest for 10-15 minutes before carving."
--Janet McCracken, Deputy Food Editor

http://shine.yahoo.com/shine-food/6-common-mistakes-youre-making-roast-chicken-203400049.html

181 interesting comments on the link.  A comment suggests putting a can of beer in the chicken, I need to research that one :)

I just threw a turkey in my crock pot...heard it was delicious!  After its cooked you broil it in the oven for a 10 minutes to get the skin crispy.  I'm hoping it tastes as good as it has been smelling for the last 6 hours!!

Leroy,

I may do the same thing with the whole chicken, I bought.  It is piece of mind the little crockpot :)  I actually have a large
crock, but it needs to filled half-way up (according to the directions) the bird should work fine, with a little liquid. Thank-you for
mentioning the C.P.  ::MonkeyWink::

http://www.100daysofrealfood.com/2011/02/25/recipe-the-best-whole-chicken-in-a-crock-pot/

Leroy, a Cleaver tip to make stock with the chicken bones in the Crockpot after you debone the bird :)

Recipe: The Best Whole Chicken in a Crock Pot
By 100 Days of Real Food, on February 25th, 2011
 ::snipping2::

Another great trick (that I learned from a friend!) is that after you pick off the good chicken meat you can leave the bones in the crock pot to make some stock. I usually start the chicken stock after dinner by filling it to the top with water, and then adding whatever I have on hand…bay leaf, carrot, celery, onion, parsley and/or thyme. Even if I am missing parsley or celery I still make it anyway, and it always turns out just fine. I keep it on low all night, and then in the morning I strain it into 1 or 2 cup Tupperware containers to store in the freezer. It works great and couldn’t be easier!



The Best Whole Chicken in a Crock PotIngredients
•2 teaspoons paprika
•1 teaspoon salt
•1 teaspoon onion powder
•1 teaspoon thyme
•½ teaspoon garlic powder
•¼ teaspoon cayenne (red) pepper
•¼ teaspoon black pepper
•1 onion
•1 large chicken
Directions
1.Combine the dried spices in a small bowl.

2.Loosely chop the onion and place it in the bottom of the slow cooker.
3.Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
4.Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
5.Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Enjoy!

http://www.100daysofrealfood.com/2011/02/25/recipe-the-best-whole-chicken-in-a-crock-pot/

Sounds yummy everyone!

Hi everyone,

Cookie, I used half, beef broth and half chicken broth, the soup was rich with flavor.  I added shredded chicken
from when I cooked a whole six pound chicken, (in a five quart crock).  I do not know if it is beef soup or chicken soup. :)

Chick-Beef, Soup ::MonkeyEek::

lol..sounds yums!  I love soups anytime but mostly in the fall/winter...with warm bread/rolls...nothing better..

I am going to try more soup's in Crockpot.  You are so right, Cookie, soup is good.