ClayManiacs

During this time of "Clay-Drought", I thought it might be fun to share some of our favorite recipes here.  We did a cookbook awhile back, so I know that we have some creative and inspired chefs here.  I will start us off with a recipe that is good to have here in Maine.

Maine Mussels

INGREDIENTS:

• 5 pounds mussels
• 1 large onion, diced
• 1 (14.5 ounce) can diced tomatoes
• 5 large cloves garlic, chopped
• 1 (12 fluid ounce) can or bottle beer
• 1/2 cup red wine
• fresh ground pepper to taste

DIRECTIONS:

1. Clean and debeard the mussels. Soak the mussels 10 minutes in enough lightly salted cold water to cover.
2. In a large pot, mix the onion, tomatoes, garlic, beer, wine, and pepper. Place the mussels in the pot, and bring to a boil. Cook about 15 minutes, or until the mussels open.  Discard any mussels that do not open.

Great idea Deanna,

Here's agood side dish for barbecues

4 ears corn, corn removed from cob
1/3 cup red Bell pepper.. diced small
1/4 cup green onion .. Sliced very thin
1 or 2 jalapeno peppers ..minced
1/4 cup olive oil
basalmic vinegar
salt
pepper

Heat oil in skillet until very hot
add next four ingredients and saute until corn begins to brown
add basalmic vinegar , salt and pepper to taste.
Cook until vinegar reduces.

All ingredients can be increased or decreased to suit your taste.
But not too much vinegar maybe a tablespoon or two.

Can be served hot or cold, can be cooked on a grill in an iron skillet

ONE OF MY FAVORITE MEALS IS CHICKEN SALAD IN TOMATO CUP.

                       BOIL THREE LARGE CHICKEN BREASTS AND DICE
                       1/2 CUP DICED CELERY
                        1/4 CUP DICED GREEN ONION
                        2 HARD COOKED EGGS DICED
                        1/4 CUP SLIVERED ALMONDS
                         DRESS WITH 1 CUP SALAD DRESSING, 5 TABLESPOONS OF           
                         WHIPPING CREAM MIXED. 

HOLLOW OUT LARGE RED RIPE TOMATOES AND SPOON CHICKEN MIXTURE IN HOLLOWED TOMATOES.  PUT IN CENTER OF PLATE AND SURROUND WITH SLICED MIXED FRESH FRUIT.  SERVE WITH HOT ROLLS.

Hi everyone -  Well, I wrote a recipe, then my phone rang and I forgot to post it and now it's lost, so here goes again.  These are two breakfast dishes that you fix the night before. Then the next morning, there's really nothing to do but bake them.

                                       COMPANY FRENCH TOAST
     
      1 STICK MARGARINE
      1 CUP FIRMLY PACKED BROWN SUGAR
       1 TEAS. CINNAMON
      12 SLICES WHITE BREAD
      4 EGGS
      1-1/2 CUPS MILK

       MELT MARGARINE IN 9X13 INCH BAKING PAN.  STIR IN BROWN SUGAR AND CINNAMON.  PLACE BREAD SLICES  IN DOUBLE LAYER OVER SUGAR MIXTURE.  BEAT EGGS AND MILK IN A BOWL. POUR OVER BREAD
SLICES. CHILL, COVERED, IN REFRIGERATOR  OVERNIGHT.  PREHEAT OVEN TO 350 DEGREES.  BAKE,
UNCOVERED, FOR 45 MINUTES.  CUT INTO SQUARES AND INVERT ONTO SERVING PLATE.  SERVE WITH
WARM SYRUP OR SPRINKLE WITH CONFECTIONERS' SUGAR.

NOW HERE IS THE ONE I MADE WHEN DICK, PEGGY AND BOZENA WERE HERE:

                                       
                                                   SAUSAGE, EGG AND CHEESE BAKE

      1-1/2 LB. SWEET OR HOT SAUSAGE (NOT LINKS - LOOSE OR BULK)
      6 SLICES WHITE SLICED AMERICAN BREAD - CUBED
      2 CUPS CHEDDAR CHEESE (EITHER MILD OR SHARP - FINELY SHREDDED OR FANCY SHRED)
      6 EGGS
      2 CUPS HALF AND HALF MILK
      SALT AND PEPPER TO TASTE

       COOK SAUSAGE AND DRAIN WELL , GREASE 9 X 13 PAN WITH PAM, SPRINKLE CUBED BREAD
       ON BOTTOM, THEN PLACE COOKED SAUSAGE ON TOP, THEN SPRINKLE WITH CHEESE.

       BEAT EGGS, HALF AND HALF AND SALT AND PEPPER. BEAT TILL FOAMY AND POUR OVER CASSEROLE.
       
      IN THE MORNING, REMOVE PLASTIC WRAP - DO NOT COVER - BAKE AT 350 DEGREES FOR 45 TO 50
      MINUTES - UNCOVERED.  CUT INTO LARGE SQUARES AND SERVE

THESE ARE BOTH GREAT BREAKFAST MEALS WHEN YOU HAVE COMPANY AND DON'T WANT TO BOTH FIXING TOO MUCH IN THE MORNING.  ENJOY!!!!!

Evelyn, now you don't have to give the recipes to me because I found them here.

Waiting for some eggplant recipes. 

I love this thread.  When I ever get time, I will bring some too.

Have fun.

:thx stargazer, pepe and cl4clay!! :thx

Linda, I can't wait to see yours!!

I have a few more to share soon!! If anyone is looking for a recipe, please feel free to ask.  I know we have some awesome cooks here.

Sounds good everyone you are making me hungry...  I will have to come up with a recipe.


Sasha

I have already given this recipe to Pepe and Jayne (Her), and I'm posting it here for other eggplant lovers. It is from a Paul Prudhomme Cookbook. since he was "born and raised" in New Orleans, there is a lot of seasoning and hot pepper - if you can't take the heat, adjust accordingly!  :lol

Eggplant, Corn, and Cheese Casserole

3 1/2 cups peeled and diced eggplant
2 cups water
1 stick butter
1 1/2 cups finely chopped onion
1 1/2 cups fresh corn cut off of the cobb (about 4 8-inch ears), or frozen corn kernels
2 large eggs, beaten
1/2 cup finely chopped green bell peppers
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground red cayenne pepper
1/4 teaspoon black pepper
2 1/2 cups grated cheddar cheese (or the grated  hard cheese of your choice)
1 1/4 cup seasoned Italian bread crumbs

Place the eggplant in the water, cover, and simmer until tender - drain eggplant in a colander and set aside.  Heat butter (or margarine) in a skillet and saute' onion and bell pepper until soft. Remove them from the skillet with a slotted spoon and set aside.  Add corn to the skillet - cook about 8 minutes, stirring frequently. Remove from heat and add the other ingredients except for 1/2 of the cheese and 1/2 of the bread crumbs. Pour mixture into a baking dish, top with the remaining bread crumbs and cheese, and bake in a 350 degree oven until the crumbs are lightly browned and the cheese is bubbly (about 30 minutes). this can be made ahead of time and baked when ready to use.





We have such a big garden that I am always trying to think of new ways to cook vegetables. Here is what has become one of our favorites:

Eggplant French-Fries

Note: We grow Ichiban Eggplant - long, narrow, purple eggplant - very mild - never bitter - we never have to put it into salted water to remove bitterness, as you sometimes have to do with regular "egg-shaped" eggplant.


Peel eggplant and cut into strips as you would potatoes for French Fries. Coat with Louisiana brand seasoned fish fry (at one time this brand of fish fry could only be found in Louisiana, but now it is sold at Walmart!). If you cannot find this, use any brand of seasoned fish fry. Fry in vegetable oil just as you would fries made from potatoes. These are so good - I bet your family will like them much better than fries made from potatoes.



Another vegetable we always have too much of is Zucchini. We grow a type of Zucchini called Grey Zucchini - light green, with stripes. The peeling is not tough at all, so it can be eaten in this recipe:


Zucchini "Boats"

Slice Zucchini down the middle and simmer in salted water until tender - Cool. With a spoon, scoop out the middle, and dice the zucchini that you scooped out. Add seasoned Italian bread crumbs and grated cheese (how much depends upon how many Zucchini you cooked!) Stuff the filling back into the Zucchini boats, and bake in a 350 degree oven until the cheese is melted. We use these as a meat substitute a lot in the summer - great with other vegetables from the garden (especially tomatoes). You really don't need to serve meat!


That is all I can think of right now!

Frankie, Wow that eggplant sure has a lot of friends!!  I only know how to make it with olive oil and breadcrumbs.   I will have to try that some time.  I love the zucchini boats.  I definitely will make that one.
Thank you!!

Here's another zucchini recipe that is a favorite with my family:

Italian Style Zucchini Casserole

1 lb of hamburg
1 lb of Sweet Italian sausage (sliced into bite-sized pieces)
1 lb of Hot Italian sausage (as above)
2 lg zucchini (also bite-sized pieces)
1 to 2 lg packages of fresh mushrooms (I cut the big ones in two)
1 to 2 lg green peppers (diced)
1 to 2 lg onions (diced)
2 tsp of Italian Seasoning (adjust to taste)
2 lg cans of diced tomatoes (italian-style or plain works well)
rice or pasta of choice
2 cups of Monterey Jack Cheese (shredded) (can substitute your favorite here)

Fry the hamburg, sausages, peppers, and onions until almost done.  Add the mushrooms and zucchini and cook until soft. Add the tomatoes and seasoning and simmer until some of the liguid is absorbed.

Serve over rice or pasta and sprinkle liberally with the cheese. I prefer it on rice, but a couple of my family prefer it on noodles.  Usually, I make both. :lol

What a wonderful thread! I am looking forward to trying the recipes.

This is one of my favorite things to eat.

                                Macaroni and Cheese

 Cheese sauce:

1/2 cup unsalted butter
5 cups whole milk
1/2 cup all purpose flour
1 teaspoon Kosher salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 cups grated extra sharp yellow cheddar cheese
2 cups grated extra sharp white cheddar cheese
1 cup grated Parmesan
1 pound elbow macaroni

Before I go on with the directions I'll say that I use 4 cups of whole milk and one cup of skim milk. I have also made it with all yellow or white cheddar. The color of the cheese changes the color of the sauce not the flavor. I use white pepper because I'd rather not see black pepper in the sauce. I'm sure that the original recipe called for dry yellow mustard it also called for warming the milk in another pot but it seamed like a waste of time to me. A good non-stick pot makes for easy clean-up. If you don't have one spray the pot liberalily with Pam.


Melt butter in a large pot - medium heat.
When the butter has melted whisk in flour and cook for 2 minutes.
Gradually whisk in the milk, cook over low - medium heat about 8 to 10 minutes whisking often.
Remove from heat, add salt, pepper and cayenne.
Set aside 1/4 cup of each cheese for topping.
Add remaining cheese to the warm sauce a little at a time, stir until melted.

Cook 1 pound of elbow macaroni according to package directions.
Drain well.

Spray casserole dish with Pam cooking spray.
Add macaroni to the cheese sauce. Pour into casserole dish. Cover loosely with aluminum foil.

Preheat oven to 375 degrees.
Bake for 15 minutes, uncover and sprinkle reserved cheese over top.
Continue cooking for 15 to 20 minutes.

                      Scalloped Potatoes

Prepare the same cheese sauce for macaroni and cheese.
Always prepare the sauce first because the potatoes can turn brown very fast.
Wash, peal and slice 10 large potatoes.
Cook in boiling salted water until fork tender. Drain and add to cheese sauce.
Bake as described above.

The sauce freezes well and I often prepare the sauce and freeze it in smaller containers so I can have macaroni and cheese or scalloped potatoes whenever the mood strikes. When I do that I don't reserve the cheese for the topping I just add it all to the sauce.

Great thread Deanna! OK I'm getting very hungry now!!  YUM!!  Special thanks to Mary for the Mac and Cheese recipe; since that's my number one FAVE comfort food, I'll be trying that one *~*SoOoN!!*~*!

Here's one for the casserole lovers - I haven't tried it yet, but my Mom said it's good so I'm sure it is!  Also, it looks really EASY, which is a requirement for me.  :bigsmile

Chicken Broccoli Casserole

2-3 cups cooked chicken or turkey
2 pkgs cooked broccoli
1 can cream of chicken soup
1/2 cup mayo
1/2 t curry powder
1 t lemon juice
1/2 c grated mild cheddar
3 slices bread toasted and cubed
 
Put broccoli in buttered casserole dish. Put chicken on top.
 
Mix soup, curry, mayo and lemon juice (add 1/2 c chicken broth if too thick). Heat and pour over broccoli and chicken. Top with grated cheese and bread cubes. Bake at 350 until browned, or until top bubbles, approximately 30 minutes.

Thanks Mom!

Here's one more, a Weight Watchers pasta recipe! 

Greek Pasta

12 oz uncooked penne
1 tsp olive oil
2/3 oz pine nuts, about 2 tbsp
1 1/2 tsp minced garlic
10 oz chopped frozen spinach, thawed
1 pound plum tomatoes
4 oz feta cheese, crumbled
6 medium black olives, pitted and chopped
Extras: 1 tsp fresh dill
1 tbs fresh parsley
 
Cook pasta according to package directions (without butter or oil), drain and set aside. If necessary, cover to keep warm.

Coat a large skillet with cooking spray. Add olive oil and heat over medium-high heat until oil sizzles. Add pine nuts and garlic. Cook and stir until pine nuts are golden brown, about 3 minutes. Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.

Add spinach mixture to pasta and toss until combined. Serve pasta sprinkled with feta cheese and black olives. Yields about 1 1/2 cups per serving.

*If you like herbs, sprinkle with 1 teaspoon fresh minced dill and 1 tablespoon fresh minced Italian parsley just before serving. Also, use Greek olives for a more authentic flavor, such as the kalamata olives.

Enjoy!

Deanna,
Thanks so much for this thread!!!  I'm loving it!!!  I'm printing out the recipes and starting my 2nd Claymaniacs cookbook!!!  :yes

I will get some of my zucchini recipes together to post, since I have more zucchini than I can cook or give away.  I brought a bag to a church meeting and they all begged me to take it home, because they all had too much too!!!  :roflmao

Thanks to everyone who has shared here!!!
Woodstock :bouncy

In honor of my daughter's birthday coming next month, I am going to share the "cake" she always asks me to make for her day each year.

Death by Chocolate

1 lg chocolate pudding mix (on 2 small) mixed as per the directions on the box
1 lg container of Cool Whip
1 bottle of chocolate syrup (such as Herseys)
2 lg Butterfinger chocolate bars
1 batch of brownies (you can even use a mix for these :wink)

I use my trifle dish to assemble this in.  (You can use a glass bowl.)

Cut the brownies in small pieces and spread in the bottom of the dish (about 1/3 of the batch)
Top with enough of the chocolate pudding to cover.  (about 1/3 of the made pudding)
Cover with a layer of Cool Whip.
Drizzle with the chocolate syrup.
Crumble the first chocolate bar and sprinkle 1/2 on top of the syrup layer.

Keep repeating these layers (you should have 3 layers, as above, in all).
For the last layer, finish by crumbling the second chocolate bar and spreading on top.

It looks kinda neat when done--but it tastes even better.  :lmao

Hello,

I am enjoying reading all of these delicious recipes!!  I want to try some of them soon.

On a local show GOOD MORNING TEXAS was the following very simple recipe.

MEXICAN PIZZA

4 Large flour tortillas
Can of refried Mexican beans
Shredded or chopped up chicken, already cooked
Picante or Taco Sauce
Shredded Mexican or Cheddar cheese


Spray cookie sheet with Pam.  On each tortilla, mash and spread on the refried beans, then top with shredded chicken, picante sauce and shredded cheese.  Bake in 350 degree oven for 15 minutes. Cut with a pizza cutter in quarters.

I imagine that you could also make this more of a Taco pizza and add finely chopped tomato and lettuce after it is baked.  And cooked, crumbled beef with taco seasoning could possibly be substituted for the shredded chicken.

Hugs,
Prissy

PS:  I use the larger wheat flour tortillas, Kirkland chicken in a can, drained, from CostCo, and Mexican blend of cheeses already shredded in a bag, Pace's mild Picante sauce, and a can of Mexican refried beans found in the Mexican food section of the store.

Deanna, your Death By Chocolate sounds soooo good. I think I would die if I ate that and listened to Clay at the same time!

I know that this a recipe thread but good food is good food! If you haven't tried Bookbinders Crab Bisque canned soup try it. My addition is to drizzle a little sherry wine when heated through.

Here is my tomotoe cup recipe I was talking about in the OCD thread:

BACON TOMATO CUPS


1 can flaky biscuits
1 can Rotel-drained (any flavor)
1/2 to 3/4 jar or bottle of Real Bacon bits (or real bacon bits if you feel like cooking it)
1 med. onion, finely chopped
1/2 c. mayo
pinch of basil


Preheat oven to 350 degrees. Split biscuits into thirds and press into mini-muffin tins. (You will probably have some dough left over).  Mix all ingredients and spoon on top of biscuits, being careful not to spoon too much. (You will also probably have some of this left over).  Bake for 16-20 minutes, or until biscuits have lightly browned.  Let pan sit for a few minutes and then carefully remove cups.   Makes 24 mini muffin size cups.

Ohhhhhhhhhhhhhhh!

Mummers I love this thread!

Great idea.

I used to cook for my rents all the time. Here's one of their favorites.

Shrimp and Prociutto Pizza.

Take one pilsbury pizza crust. Spread it out. Take one small jar tomato sauce, spread it over the dough.

Then shred prosciutto and spread it out across the dough, add shrimp, italian olives and a 4 cheese blend.

Bake it for the duration of time on the pilsbury pizza dough and you have a yummy pizza!

Trust me!

 :bigsmile

Chocolate Cake aka Better Than Sex Cake!! :naughty

German Chocolate Cake Mix (with eggs, oil, water;  see cake mix box)
One Jar of Chocolate Fudge Sauce
One Jar of Caramel Sauce
One can Sweetened Condensed Milk (like Eagle Brand)
Creamy Cool Whip (12 ounces)
3 large or a bag of miniature Heath Candy Bars

Bake the German Chocolate Cake mix as directed in a 13 by 9 Pyrex dish or pan.  Let cool.  With the end of a wooden spoon, poke holes all over the cake.  Microwave (about 12 seconds) the fudge sauce and pour over cake.  Let this set for a few minutes, then repeat with caramel sauce.  Let set a few minutes and then pour on the can of Sweetened Condensed Milk.  Break the Heath candy bars into chunks and sprinkle about half over cake.  Then spread on the Creamy Cool Whip and garnish with the rest of the Heath bar chunks.  Keep refrigerated.   Cut in squares to serve.

Ham and Cheese Mini Frittatas
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30212,00.html

Recipe courtesy Rachael Ray


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: 24 pieces


Note: you must use 2 mini-muffin tins with 2-inch cups to make these easy party bites. These tins can be found on the baking aisle in larger markets or at many discount stores. Most hold 12 mini-muffins per tin, some hold 24. This recipe will make 24 pieces.


1/4 pound deli sliced Swiss cheese, finely chopped
6 slices Canadian bacon, finely chopped
3 tablespoons snipped or chopped chives
A few grinds black pepper
8 eggs, or 1 pint egg beaters
2 tablespoons melted butter - I omit this and used Pam.


Preheat oven to 375 degrees F.

Mix together the chopped cheese, Canadian bacon, and chives and season with a few grinds of pepper.
In a bowl, beat the eggs.
I used seven eggs for one mini tray and whipped them in the blender.
Brush the muffin tins with melted butter. I used spray product and no butter.
Using a teaspoon, fill the 24 mini-muffin cups halfway with the cheese mixture.
Using a ladle, fill the cups to just below the edge with the beaten eggs. I used a blender and poured directly from the blender. Also, I did it at 350º.
Bake until golden, about 12 minutes.
Remove and let cool to handle, then arrange the egg bites on a plate and serve.



I have made this recipe using finely shredded cheddar cheese and chopped ham or crumbled bacon.  These make a good finger food to take to a brunch or for a quick breakfast.

Prissy

PRISSY, sounds good!  I will have to try that recipe, something different for breakfast and would look nice on a plate with sliced fruit.  I have some sliced ham I think I will try that in the morning! 

PRISSY,
I HAVE TO TRY THAT RECIPE --SOUNDS LIKE A CROWD PLEASER--WELL IT WOULD BE IN MY FAMILY  :bigsmile

YESTERDAY I WENT TO AN ITALIAN FEAST AT THE NORTH END IN BOSTON & I TRIED THIS YUMMY SALAD--THEY GAVE THE RECIPE OUT & I WANTED TO SHARE IT WITH ALL OF YOU.
HOPE YOU LIKE IT.

I LIKE IT FOR THE DRESSING BUT YOU DON'T HAVE TO MAKE THE SALAD GREENS THIS WAY --BUT IT WAS REALLY GOOOOD!!!

BASIL & TOMATO SALAD WITH BALSAMIC VINAIGRETTE
4 SERVINGS


8 0Z FRESH MOZZARELLA SLICES
3 CUPS SALAD GREENS
3 RIPE TOMATOES (OR USE CHERRY TOMATOES)
2 TBSP FRESH BASIL, CHOPPED

DRESSING

1/4 CUP OLIVE OIL
3 TBSP BALSALMIC VINEGAR
1/2 TSP DIJON
1/4 TSP SALT
FRESH GROUND BLACK PEPPER, TO TASTE

  FRESHLY GROUND PEPPER TO TASTE

MIX VINEGAR, MUSTARD, SALT & PEPPER TOGETHER.
ADD OIL & WISK UNTIL BLENDED. SPREAD GREENS ON PLATE & COVER WITH TOMATOES.  ARRANGE CHEESE SLICES ON TOP OF TOMATOES. DRIZZLE DRESSING OVER SALAD & SPRINKLE WITH BASIL.

TAKE CARE,
ANGELA

ANGELA,

I will have to try this recipe.  Skip loves tomato basil soup and when we eat at an Italian restaurant, he always dips his bread in an olive oil, Balsamic Vinegar, pepper dressing!!!

But you put a slice of Mozzarella cheese on the salad?  Just wondering if sherdded Mozzarella might work.

Hugs,
Prissy

Angela, my husband makes a dressing very similar to yours but without the Dijon mustard. He adds some freshly grated Parmesan cheese. I bet he would love it with the mustard. Then he marinates tomatoes in the dressing and adds capers, mozzarella or goat cheese. Everyone loves it.

Last year my son brought home 9 kids that he was training with for dinner. They were from all over the country. It was a big hit.

I just made this salad for dinner, so I thought I would share.

Cucumber Salad

Thinly slice 3 or 4 small cucumbers into a bowl.
I add some thin "matchsticks" of green pepper and sweet onion, around 1 1/2 inches long. (about 1/2 of a medium onion and 1/2 of a green pepper)

In a small pot, mix together:
1/2 cup of vinegar
1/2 cup of water
3/4 cup of sugar
2 tsp. of salt

Bring to a boil while stirring.
Pour over the cucumbers immediately.
Stir to coat.

Cover and refridgerate for at least a couple of hours.

YUM!!!  They all sound great!!!

I was surprised to come home yesterday and the house smelled SO good!!!  My daughter was making Italian Beef in the crock pot, a recipe a friend had given her.  I REALLY liked it, even though it is SO different than the Italian Beef I make.

Crock Pot Italian Beef

A 2-3 lb. boneless chuck roast

1 cup water

1 pkg. Onion soup mix

I large onion, sliced in rings

1 small jar pepperoncini

Place all ingredients in the crock pot and cook on high all day long, until you are able to shread meat with a fork.  That's it!!! 

Note: Serve pepperoncini on the side, as it has stems on it.

If you double the recipe, DON'T double the pepperoncini, unless you like it REALLY spicy.

Serve on hard rolls. YUM!!!
Woodstock :bouncy

:wave Hi Debbie!

I have done something similar with pork. :wink

I took a 2 or 3 lb boneless pork tenderloin and cooked it in the crock pot all day covered with a bottle of Lloyd's BBQ sause (sometimes I use Bull's Eye BBQ sauce)

I just flaked it with a fork when done and served it on the same-type sub rolls. :wink

I think they might be called "Pulled Pork Subs".  :bigsmile

Woody and Deanna,

I like to cook in the Crock Pot and have not in a while.  I love the aromas as it cooks all day.  I will have to try your recipes!!

Hugs,
Prissy

Hello!

In the Mitford series of books by Jan Karon, there is a character, Esther Bollick, who is known far and wide for her delicious orange marmalade cake.

There are a few recipes out there claiming to be Esther's recipe.  Here is one of them:

Esther's Orange Marmalade Cake

Recipe #124094
From December 7, 2004 Woman's Day magazine. They have a great website also. This cake just didn't happen to be in; it's from a great author called Jan Karon. She has a cook book called Karon's Mitford Cookbook and Kitchen Reader. If all the recipes are as good as this sounds, I think I would like it.
by  Dienia B.

12
servings 

1 day prep

1    cup softened unsalted butter
2 2/3    cups sugar
2/3    cup oil
1    tablespoon baking powder
1    tablespoon orange zest
2    teaspoons vanilla
1    teaspoon salt
5    eggs
4    egg yolks
3 1/4    cups cake flour
1    cup buttermilk

Orange Syrup
1    cup orange juice
1/4    cup sugar

Frosting
1    cup whipping cream
1/4    cup sugar
1    cup sour cream
1 (12    ounce) jar orange marmalade

Preheat oven to 350 degrees Fahrenheit.
Butter and flour 3 - 9 inch pans.

Cake:
In a large bowl, cream the butter, sugar and oil.
Add the baking powder, orange zest, vanilla and salt.
Beat until creamy.
Add the eggs and egg yolks, one at a time.
Alternately add the flour with the buttermilk.
Divide the batter between the 3 pans.
Bake for 25 or 30 minutes.
Cool for 20 minutes.

Syrup:.
Mix the orange juice and sugar together.
Poke holes in cake with a fork.
Spoon on the syrup.

Frosting:.
Beat the whipping cream and sugar together until soft peaks form.
Fold in the sour cream.

To assemble this bad boy:.
Put 1 cake on plate.
Spread 1/3 marmalade on it.
Put 2nd cake on top and spread again with 1/3 marmalade.
Put the last cake on top; spread marmalade in center,leaving a 1-1/2 inch border.
Frost the side and the border.

You need to refrigerate this overnight so it can set and meld together.

Hello!

Skip and I were at a Pond Meeting the other evening that was a pot luck.  One man brought a big bowl of taco salad made with Catalina dressing.  I have not had this for a while and really enjoyed it.  I looked up a recipe for it and plan to make it soon.  I thought you all would like the recipe, too.

FAMOUS TACO SALAD   
 
1 lb. ground beef
1 envelope taco seasoning mix
1 head of lettuce, cut in long lengthwise strips
3-4 sliced scallions
3-4 diced fresh tomatoes
1 cup shredded cheddar cheese
1 cup corn chips
fat free Catalina salad dressing

Brown ground beef in a skillet, drain fat, add taco seasoning mix and prepare as directed on package. Set aside.
In a large salad bowl combine: cut lettuce, sliced scallions, diced tomatoes, shredded cheese, seasoned ground beef, corn chips, and salad dressing.

Toss gently and serve immediately.

The salad that we had had Frito's, but I imagine taco chips or Doritos would be fine, and beans could be added, too, and also a sour cream topping on each serving.  Anything goes!! :lol

(I would double this recipe for a crowd.}

here's another Crock pot meal

four boneless skinless chicken breast
or six boneless skineless chicken thighs

1 large jar of your fav salsa

Place in crock pot and cook 6 -8n hours

Serve in taco shells with trimings
or wrapped with beas n and cheese in flour tortillas

PS you can do this with tritip for a beef dish or Pork loin with green salsai sgood also.

Last weekend my sons came home for Brian's birthday and I asked him what he wanted for his birthday dinner and again it was Chicken Diane.

This only takes a few minutes to cook but the prep work takes awhile.

Chicken Diane

6 single thin sliced chicken breasts

Salt and pepper

2 Tablespoons oil (divided)

2 Tablespoons butter (divided)

3 Tablespoons onion

Juice of 1/2 lime

2 Tablespoons brandy

3 Tablespoons parsley

2 teaspoons Dijon mustard

1/4 cup chicken broth

I usually do the following before cooking:

Place 1 tablespoon on oil and 1 tablespoon of butter in frying pan

Place one tablespoon of oil and 1 tablespoon of butter in a small bowl

In another bowl mix chopped onions, lime juice, brandy, parsley and mustard

Measure chicken broth in a measuring cup

I usually slice the chicken breasts into strips and pound them until they are thin so they cook faster

Salt and pepper one side of chicken to taste

Heat oil and butter in frying pan

Add chicken salt and peppered side down then salt and pepper other side

Flip chicken when half way cooked

When chicken is cooked through remove from pan

To pan add the onion, lime, brandy, parsley and mustard mixture

Cook for about 1 minute

Then add chicken broth and stir until smooth

Add remaining butter and oil

Add chicken to rewarm

I usually serve with white and wild rice and string beans.

I made this once with a cooking brandy...don't do it...use one that you would drink or eliminate it altogether.

Today, Clay was on MARTHA STEWART and cooked with his grandma.  Here is Clay's recipe and also a recipe from Martha.


Here is a link (and recipe) to Clay's
HOT PINEAPPLE SALAD (http://www.marthastewart.com/page.jhtml?type=content&id=recipe4770008&layout=martha)

Serves 8 to 10
 
    
Two       20-ounce cans pineapple tidbits with juice
    
    1       cup sugar
    
    6       tablespoons self-rising flour
    
    2       cups grated medium-sharp cheddar cheese
    
    1       sleeve Ritz crackers, crushed
    
 1/2       cup (1 stick) unsalted butter, melted
 
            1.   Preheat oven to 350°. In a medium bowl, combine pineapple, sugar, flour, and cheese. Transfer to a 2-quart shallow baking dish. Top with   crushed crackers and drizzle with melted butter. Bake for 40 minutes. Let stand 10 minutes before serving.
 
        
             Note: Recipe courtesy of Clay Aiken

EDIT:  THE FOLLOWING CORRECTION HAS BEEN POSTED TO THIS RECIPE:

Hot Pineapple Salad recipe correction!!

"I was asked by Faye to post this correction on the boards.

Use only ONE 20 oz can of pineapple tidbits...NOT 2!
Use REGULAR BUTTER...NOT unsalted!
Faye said that she cuts the tidbits or uses the crushed pineapple. Either one is good.

She's afraid that a lot of people are going to use the recipe on Martha Stewart's website and think it's yucky."




Here is the link (and recipe) to Martha Stewart's 
ROASTED PINEAPPLE (http://www.marthastewart.com/page.jhtml?type=content&id=recipe4770012&layout=martha)

Serves 4
 
    
    1       large pineapple, peeled and cored but left whole
    
    1       lime, halved
    
 1/4       cup turbinado sugar
    
    2       teaspoons coarse salt
    
 1/2       teaspoon chili powder
 
            1.   Preheat the oven to 450°. Line a baking sheet with a nonstick baking mat or parchment paper.
 
            2.   Slice pineapple crosswise into 1/4-inch slices, and place in a single layer on the baking sheet. Squeeze lime juice over pineapple slices. Combine the sugar, salt, and chili powder in a shallow dish. Coat each pineapple slice on both sides with sugar mixture and return to the baking sheet. Transfer pineapple slices to oven, and roast until very soft and beginning to brown, about 15 minutes.
 
            3.   Serve warm or at room temperature.
 
        
             Note: Recipe from The Martha Stewart Show TV kitchen
 

Hello!

I just made the Hot Pineapple Salad.  I used the recipe on Martha's site and halved everything;  which means I did use one whole 20 oz can of pineapple tidbits, but half of everything else.  I baked it in an 8" by 8" casserole dish.  I was skeptical that I would like it but......

IT IS DELICIOUS! :bigsmile

Skip just had a serving and I did, too.  It is more like a pineapple cobbler dessert, with the cracker crumb topping. I would say that I have about six servings in the version I made.  I used shredded cheddar cheese instead of grated, so my cheese did not melt that much, but it didn't seem to matter.  I also used the butter we had; sweet butter. It was still good.

Hugs,
Prissy

(http://img.photobucket.com/albums/v447/Prissy2/Treats%20amd%20Sweets/th_PICT0149-1.jpg) (http://img.photobucket.com/albums/v447/Prissy2/Treats%20amd%20Sweets/PICT0149-1.jpg)

(http://img.photobucket.com/albums/v447/Prissy2/Treats%20amd%20Sweets/th_PICT0152.jpg) (http://img.photobucket.com/albums/v447/Prissy2/Treats%20amd%20Sweets/PICT0152.jpg)

EDIT Now Martha's site is showing one can of pineapple tidbits instead of two for the full recipe.  I like more pineapple, so I'm going to continue to make it "Grandma's way." :wink

PRISSY, I ENJOYED MINE AS WELL,  :bigsmile I THINK NEXT TIME I MAKE IT,  I AM GOING TO ADD SHELLED & CRUSHED WALNUTS.  I KNOW POOR CLAY CANNOT HAVE ANY BECAUSE OF HIS ALERGIES, BUT I LOVE TO EXPERIMENT WITH RECIPES.

I REALLY LOVE THIS THREAD!!!

What a great thread!!!!

My favorite salad recipie and now that I can eat Spinach again WOO!
K!

It's easy!

One bag of baby spinach
one can of beets
one can of artichoke hearts
one package of crumbled goat cheese
salt and pepper to taste
dressing of your choice - I use wishbone fat free spray

Mix it all together and YUM!

You can substitue the beets and artichoke with shrimp and tomatoes or beets and chicken or just about anything!

It makes a really hearty breakfast!

What? What?

What's wrong with spinach salad for breakfast????

Most Wednesdays, Skip and I eat supper at our church.  In fact, Skip works in the kitchen and helps prepare the food and stays to clean up the kitchen.

We had this wonderful dessert with ice cream sandwiches.  Here is one recipe for it.


Ice Cream Sandwich Dessert

No one will believe this awesome dessert is just dressed-up ice cream sandwiches!

19 ice cream sandwiches
1 carton (12 ounces) frozen whipped topping, thawed.
1 jar (11.75 oz) hot fudge ice cream topping
1 cup salted peanuts (optional)

Cut one ice cream sandwish in half. Place one whole and one half sandwich along a short side of an ungreased 13"x9"x2" pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonsfulls on to whipped topping. , sprinkle with 1/2 cup peanuts, if desired. Repeat layers with remaining
ice cream sandwiches, toppings and peanuts.
(Pan will be full.) Cover and freeze up to 2 months.
Remove from the freezer 20 minutes before serving.
Cut into squares. Yield 12-15 servings.

This sounds like an easy recipe that children might like to help make.
 (I think chocolate syrup could sub for the hot fudge topping and might be easier for kids to use.  I could also see adding caramel syrup, too!)

Prissy

I love candy corn and popcorn balls.  Last October a friend brought candy corn popcorn balls for a treat to our Sunday School.  Here is a light recipe for them.


Candy Corn Popcorn Balls

From  COOKING LIGHT 


If kids are helping shape these treats, make sure the marshmallow mixture is cool enough for them to handle. Store the confections in an airtight container for up to three days.

8 cups popped light butter microwave popcorn (about 1 [3-ounce] bag)
1 cup candy corn
1/4 cup butter
1/4 teaspoon salt
1 (10-ounce) bag marshmallows
 Cooking spray

Combine popcorn and candy corn in a large bowl.
Melt 1/4 cup butter in a large saucepan over medium heat; stir in 1/4 teaspoon salt and (10-ounce) bag marshmallows. Reduce heat to low; cook for 7 minutes or until the marshmallows melt and the mixture is smooth, stirring frequently.

Pour marshmallow mixture over popcorn mixture, stirring to coat well. Lightly coat hands with cooking spray; shape popcorn mixture into 20 (2-inch) balls.

Yield: 20 servings (serving size: 1 popcorn ball)

NUTRITION PER SERVING
CALORIES 212(12% from fat); FAT 2.9g (sat 1.6g,mono 0.1g,poly 0.1g); PROTEIN 0.5g; CHOLESTEROL 6mg; CALCIUM 1mg; SODIUM 73mg; FIBER 0.4g; IRON 0.1mg; CARBOHYDRATE 47.6g

Prissy had asked for a Pumpkin Bread recipe, and this is one from my Betty Crocker cookbook that I have used for years, since it always comes out so good!!!  I make it for the Bake Sale at our church and they always sell!!!

PUMPKIN BREAD

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can (1 pound) pumpkin
2/3 cup water
3 1/3 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
2/3 cup coarsely chopped nuts
2/3 cup raisins

Heat oven to 350 degrees.  Grease two 9x5x3 inch loaf pans or three 8 1/2x4 1/2x2 1/2 inch loaf pans.  In large bowl, cream shortening and sugar until fluffy.  Stir in eggs, pumpkin, and water.  Blend in flour, soda, salt, baking powder, cinnamon, and cloves.  Stir in nuts and raisins.

Pour into pans.  Bake about 70 minutes or until wooden pick inserted in center comes out clean.

* Note:  I personally don't like raisins, so I never put them in.  I also don't think the pumpkin would taste as good with raisins in the bread.  JMO.  I also don't usually put nuts in , but many people enjoy nuts in their breads.

Enjoy!!!
Woodstock :bouncy

My Mom's birthday is Monday.  My folks are coming for dinner Friday night.  Every year, I make her an "orange-flavored" cake because that is what she always wants. I have tried orange chiffon-type cakes.  I have tried orange angel food cakes.  I have tried orange mandarin cakes. I always have fun decorating the orange cakes because her birthday is so close to Halloween that the "theme" is obvious and works well. :lol  (I tell her she was VERY close to being born a witch.  :bigsmile) This year,  I am going to try the recipe Prissy posted on page 2 of this thread.  Wish me luck!! :cross

Deanna,

Here is another version of the orange marmalade cake.   Click on to....

Orange Marmalade Cake (http://www.post-gazette.com/food/20020822omarmcakerecipe9p9.asp)

Let us know how it turns out!!

Hugs,
Prissy

Thanks very much, Prissy!!  This is how it turned out:

(http://img.photobucket.com/albums/v73/aikenseeker/clay%20aiken%202/mombday002.jpg)

(http://img.photobucket.com/albums/v73/aikenseeker/clay%20aiken%202/mombday001.jpg)

(http://img.photobucket.com/albums/v73/aikenseeker/clay%20aiken%202/mombday004.jpg)

And, yeah, my Mother really loved it!!  :clap :clap

It is very yummy.  :drool It is really, really moist with all that "syrup" added to the cake.  The cake weighed a ton when I got done. :lol

The only problem I had was getting the cakes out of the pans.  :para  I had studied the recipe before I started and had guessed that this would be an issue, so I had greased the pans and then put wax paper in the pans and then greased and floured the wax paper.  The cake still wanted to stay in the pans because the syrup had run, of course. :arg  I did manage to get the cakes out (and all in one piece  :smile) with some extra effort.  :bigsmile

:clap Deanna! :clap

Your marmalade cake looks marvelous!  I'm so glad it was good and your mother loved it.  I can understand it would be a heavy cake!!

Esther Bollick (character from the Mitford books), would be proud! :bigsmile

Hugs,
Prissy

Deanna,
Beautiful job on the cake!!!  :clap  I have wanted to try it but it just seemed so difficult.  Your pictures are just mouth-watering!!!  Maybe I WILL try it one of these days.   :bigsmile  Thanks for sharing.
Woodstock :bouncy

CONGRATS ON MAKING THAT MARMALADE CAKE!  Good for you and it looks just like the cake in the Mitford Cookbook.  I wondered about getting the cake out of the pans also.  You should be proud of yourself.  My one question is "Is the cake really sweet?"

DEANNA, THE CAKE IS SO BEAUTIFUL--- :clap :clap--IT EVEN LOOKS TOO PRETTY TO EAT. 

Thanks everyone!! It wasn't the easiest cake I have ever made, but I think it was worth the little extra effort because my Mom was impressed with it. :wink  I even let her take the cake home with her.  :smile My cake dish has a glass dome top and the cake almost hit the sides and top. :lol  (I hope my Mom brings back my dish  :slick)

Actually, it wasn't as sweet as you might think.  The orange juice syrup gives it a little tartness (as well as the marmalade) and the whip cream frosting has sour cream in it, so it was both "tart" and "sweet".  Overall, I would say that is one of the interesting flavor sensations when eating it.  :bigsmile

Today for Halloween, we had a GROSS goodie day at work.  I brought 'Pigeon Poop.'  It is really good and addicting.  It is very EASY which is the only way I'll cook anything since I hate to cook!  :grin  Here's the recipe.

Pigeon Poop

5 cups Cap't Crunch Peanut Butter Crunch cereal
3 cups Rice Krispies
2 cups skinny stick pretzels (broke in half)
2 1/2 cups mini marshmallows
2 lbs. white chocolate/almond bark

Melt the white chocolate.  Mix the dry ingredients together.  Pour melted chocolate over dry ingredients and mix together.  Spread onto wax paper to cool.  Break into pieces when set up (doesn't take long).

Prissy, do you think that Marmalade cake could be done with a yellow cake mix?

Clandy,   that recipe looks good.  I love eating pigeon poop.    :lol

I printed out a lot of recipes today.

Clandy,
Your pigeon poop sounds good.  I will have to try it.


For someone who cooks as infrequently as I do, I have quite a few recipes in this thread!! :lol

Linda,
I don't know why you couldn't use a yellow cake mix for this recipe.  It would simplify  it.  I believe in cake mixes.  Betty Crocker and Duncan Hines are two of my dearest friends!! :bigsmile

Hugs,
Prissy

CLANDY, thanks for the Pigeon Poop recipe!   Very interesting!!!

LINDA, the only thing with the cake mix is that it only makes two layers and I believe it calls for three layers of cake.  I also am like Prissy I like cake mixes and Duncan Hines is my favorite. 

These recipes look so good. I'll have to to try them soon.

Brian has my recipe for Apple Pie. Last week he called from an apple orchard asking what where the best apples for a pie. In our area they are Northern Spy. We can't get them in the supermarket but Norm always picks them up in his travels.

We grew at our old house Jonathan apples and I made pies with them. Oh, they were sickey sweet at first bite but by the time you were half way through a slice you could never imagine anything better.

Mary,

You've got my mouth watering for one of your apple pies.  You know your apples, too.   I know we have Washington and Delicious apples here;  possibly Jonathan, too.  What are the green apples?

I asked my husband if he knew of other apples that we have here and he said, "In our house, we have Apple IIe, Mackintosh G3, G4 PowerBook or G5."  I think he has computers on the brain!! :bduh

Hugs,
Prissy

PS:  Did you ever decide on an avatar?

Prissy, I did save a picture that I liked. I just lost my last post.
Again. Better quit while I can.

I had company for dinner again last night, so I decided to do a Mexican Night. 
I made Beefy Tortilla Soup, Chicken Enchiladas, Beef and Bean Chimichangas, and Beef Nacho Casserole.
We ate in courses because I had so much food when I was done. :lol  We started with this soup, which was very good. :wink

Beefy Tortilla Soup Recipe:

1 to 1 1/2 lbs, ground beef (or turkey)
1 14-15 ounce can diced tomatoes
1 four ounce can diced green chile peppers
2 15 ounce cans kidney beans
1 cup water
1 package Taco seasoning mix
1 package Hidden Valley Ranch dressing mix
1 cup frozen corn (can use 1 can of corn, drained)

Brown beef and remove fat.  In soup pot or crock pot (I went with the crock pot), add browned beef and all remaining soup ingredients. I cooked for 6 hours on low.  If cooking on the stove, simmer for 45 minutes.

To serve:
Crush a handful of Tortilla Chips and place in the bottom of bowl.  Top with Soup.  Sprinkle with shredded Mexican Cheese blend and a dollop of sour cream.

*note:  I only used part of a can of chile peppers because a few of my guests didn't like food that is too spicy.  I used only one can of the kidney beans because my son isn't fond of beans.*

Now, Deanna, you can't stop there with only the tortilla soup recipe!!

We want the Chicken Enchiladas, Beef and Bean Chimichangas, and Beef Nacho Casserole recipes, too! :wink

That soup does sound delicious!! :bigsmile

Hugs,
Prissy

This casserole I have made for years.  It is the favorite of both my sons. They just love it and have been known to actually ask for it. :lol

Beef Nacho Casserole:

1 lb. ground beef                                                 1 jar chunky salsa
1 cup whole kernel corn                                        3/4 cup of mayo
1 tbls. chili powder                                              2 cups crushed tortilla chip
2 cups shredded Mexican blend or Monterey Jack cheese (could use cheddar)
shredded lettuce, diced tomatoes, sour cream, diced onions, etc. for topping

Brown beef and drain.  Stir in salsa, corn, chili powder, and mayo.  Spread 1/2 of meat mixture in the bottom of a large rectangular baking dish.  Cover with 1 cup of the crushed tortilla chips.  Cover the chips with 1 cup of the shredded cheese.  Repeat layers.  Bake 20 minutes at 350 degrees. When serving, pass around the above toppings and let your diners top as desired.

My youngest son turned 16 on Wednesday.  There is no school today for the Veteran's Day Holiday.  He has 10 or so of his closest friends here for an overnight party.  Yep! They are staying up all night and playing games. :lol My son does not like Birthday Cake because he does not like frosting.  After years of searching, I finally found a cake he really enjoys.  It is in the oven at this moment. :wink

Chocolate Sheet Cake

Put in saucepan and bring to boil:
1 stick margarine          4 tablespoons cocoa
1/2 cup cooking oil        1 cup water

Sift together:
2 cups flour                  2 cups sugar

Pour chocolate sauce over dry ingredients and mix well.  Then add:
1/2 cup buttermilk         1 tsp vanilla
2 eggs                         1 tsp baking soda

Pour into a greased broiler (or large jelly roll) pan. Bake 20 minutes at 400 degrees. 

While sheet cake is hot, frost with this frosting:
1 stick margarine         4 tablespoons cocoa
1/3 cup buttermilk        1 pound confectionary sugar (3 cups)
1 tsp vanilla                1/2 tsp salt

Bring margarine, buttermilk, and cocoa to boiling point.  Remove from heat and add rest of the ingredients.  Frost.  Enjoy.

Prissy  = this is especially for you. Here is the best recipe for Pecan Pie Squares I've ever seen.
                                 
                                     PECAN PIE SQUARES

     2 CUPS FLOUR
     1/2 CUP SUGAR
     1/8 TSP. SALT
     3/4 CUP MARGARINE  OR BUTTER, CUT UP ( 1-1/2 STICKS)
     1 CUP FIRMLY PACKED BROWN SUGAR
      1 CUP LIGHT CORN SYRUP
     1/2 CUP MARGARINE OR BUTTER (ONE  STICK)
     4 LARGE EGGS, SLIGHTLY BEATEN
     2-1/2 CUPS CHOPPED PECANS
     1 TSP. VANILLA

     COMBINE FLOUR, SUGAR AND SALT IN A LARGE BOWL; CUT 3/4 CUP BUTTER OR MARGARINE THOROUGHLY  WITH A
     PASTRY BLENDER UNTIL MIXURE RESEMBLES VERY FINE CRUMBS.  PRESS MIXTURE EVENLY INTO GREASED (i SPRAY ON  bAKER'S JOY) 9X13 PAN, USING A PIECE OF PLASTIC TO PRESS CRUMB MIXTURE FIRMLY IN PAN. TRY TO SPREAD THIS MIXTURE EVENLY AND THEN JUST PRESS DOWN. I DON'T USE THE PLASTIC, JUST MY HAND.

BAKE AT 350 DEGREES FOR 17-20 MINUTES OR UNTIL LIGHTLY BROWNED AROUND EDGES. COMBINE BROWN SUGAR, CORN SYRUP AND 1/2 CUP BUTTER IN SAUCEPAN.  BRING TO A BOIL OVER MEDIUM HEAT STIRRING GENTLY. BE SURE BUTTER HAD MELTED. REMOVE FROM HEAT, STIR AT LEAST 1/4 OF THIS HOT MIXTURE INTO THE BEATEN EGGS; THEN ADD THIS MIXTURE TO THE REMAINING HOT MIXTURE. ( THIS IS DONE TO KEEP THE EGGS FROM COOKING, SO BE SURE NOT TO LEAVE OUT THIS STEP.

STIR IN PECANS AND VANILLA.  POUR FILLING OVER CRUST.  BAKE AT 350 DEGREES FOR 35 MINUTES OR UNTIL SET.
COOL COMPLETELY IN PAN ON WIRE RACK. CUT INTO BARS.  (I  ACTUALLY REFRIGERATE THE PAN AND THEN CUT THEM THE NEXT DAY. THEY SEEM TO CUT BETTER ONCE IT HAS REALLY SET.   ALSO, AS SOON AS YOU TAKE THIS OUT OF THE OVEN RUN A SERRATED KNIFE ALL AROUND THE EDGE OF THE PAN. THIS WILL LOOSEN THE EDGES AND WILL BE EASIER TO TAKE OUT OF THE PAN WHEN COOLED.

HAVE FUN!!!!! HOPE YOU ENJOY!!!!!

Evelyn,

The pecan squares recipe sounds delicious. I like the idea of refrigerating them before cutting them.  I may make these and Woody's pumpkin bread to take to our friends in East Texas for Thanksgiving!!

Deanna,
Chocolate sheet cake is one of my favorites.  I want to try this recipe,  too.  And the beef nacho casserole. Yummy!!

Hugs,
Prissy

The next recipe is one that I think I may have "invented" :lol.  It is a takeoff from the Italian Wedding Soup and the Tortellini Soup recipes we all like here. I have made it several times and it is always a hit.

Italian Meatball and Tortellini Soup

1 medium onion, diced
1/2 green pepper, diced
1 to 2 cloves of garlic, chopped
1 lb of meatballs (precooked)
2 cans Chicken Stock
1/2 lb of frozen Cheese Tortellini
1 can of diced Italian Style Tomatoes
8 oz of frozen spinach

In a large soup pan (I use my Dutch Oven pan), fry the onions, peppers, and garlic until tender.  Add the meatballs and cooked until they are seared.  Add the Chicken Stock and Tortellini and simmer for 10 minutes until the Tortellini are tender.  Add the tomatoes and spinach and simmer until all is heated through. My Dad likes this with grated cheese on top.  I usually serve it with Garlic Bread and a salad.

I have been making some Christmas Goodies today.  I made Peanut Butter Fudge, Angel Bars and Christmas Minglers.

Christmas Minglers:
6 oz chocolate bits                           6 cups of Crispix cereal
1/4 cup peanut butter                      1 cup of confectionary sugar

Peanuts, Christmas M & Ms, Raisinets, or any similar goody.

Melt the choc. bits in the microwave.  Start with about 1 minute and keep cooking for 30 seconds at a time until melted.  Stir in the peanut butter.  Coat the cereal with this mixture stirring carefully.  Put the conf. sugar in a large ziplock bag and add the cereal mixture.  Shake to coat all the cereal.  Add the assorted confections.  Enjoy!!

Angel Bars:
Make a pan of brownies ( I added some mini M & Ms).  Once cooled, spread a layer of Butter Cream frosting on top.  Cool in the fridge.
Then melt a square of chocolate with one or two tablespoons of butter.  Thinly spread this glaze on the frosting. Cool again.
They look nice because of the layers and they taste like an extra Yummy! brownie. :wink

This recipe I have been making for well over 20 years. I used to double it and freeze half for when the boys had company over.

It is called either Pizza Dip or Cheese Fondue. Pizza Dip change at end.

Cheese Fondue

1/4 lb ground beef
1/4 chopped onion or 1/2 teaspoon onion powder
1 10 1/2 jar of Pizza Quick sauce
1/2 teaspoon cornstarch
1/4 teaspoon basil
1 teaspoon oregano
1/8 teaspoon garlic powder
1 cup (4 oz) grated cheddar
1/2 cup (2 oz) grated mozzarella
1 loaf french bread, cubed

Brown ground beef and onion, drain fat and transfer to a microwave safe bowl.
Mix in sauce, cornstarch and seasonings.
Heat in microwave. (This can be done on the stovetop also.)
When sauce is hot add the cheese about 1/3 third at a time. Cook for 1 minute after each addition or until cheese is melted. Transfer to a fondue pot.
Serve with French bread cubes.

Pizza Dip

When I first started making this I just heated it in a bowl because I didn't want the little ones anywhere around a fondue pot. One time I added 4 oz mozzarella instead of two and still do it today.

This freezes well for a few months.

I'm a lazy butt and didn't read back, so this may be repetitive ... but does anyone have a good meatloaf recipe?   :bigsmile

I duplicated a recipte from a favorite restaurant of ours this week, and have had several requests for it, so here goes: (I call it Galley Chicken, becasue the name of the restaurant is Fishermans' Galley)

Three skinless, boneless chicken breasts
Cajun or all-purpose seasoning (depending upon how much you like pepper!)
6 strips of bacon
One small can of sliced mushrooms
Three slices of the cheese of your choice!

 Sprinkle chicken breast with seasoning, and broil the chicken breasts 2 minutes on each side to seal in the juices. Lower oven to 350 degrees, and change the setting to bake. Bake chicken uncovered until done (in my oven that took about 30 minutes - yours may take a little less). While the chicken is cooking, cook the bacon in the microwave (not too done, because it will cook a little more in the oven later). Drain the mushrooms and cover each chicken breast with the mushrooms - cover this with 2 slices of bacon, and top with a slice of cheese. Return to the oven until the cheese melts, and serve!

We had our family Christmas at one of my sister's on Christmas Eve.  Another sister brought Punch Bowl Cake.  Pepe asked about this dessert and my sister gave me the recipe with variations.

PUNCH BOWL CAKE

Yellow cake mix
3 small pkgs Vanilla Pudding
1 can of Cherry Pie Filling*
1 can of drained crushed pineapple (large)
12 ounce Cool Whip

Bake up the cake as directed in two 8" round pans.  Cool.
Prepare the vanilla puddings as directed on the packages.

In the Punch Bowl, place one layer of the cake;  top with half of the vanilla pudding;  top with half of the cherry pie filling;  top with half of the drained crushed pineapple;  top with half of the Cool Whip.  Then place the second layer  cake on the Cool Whip, and repeat all of the layers.  End with the Cool Whip and garnish with chopped pecans or cherries.

You could half the ingredients and place in a Trifle Dish.

*My sister said they really like the cherry flavor, so she uses 2 cans of cherry pie filling (one can for each layering.)

Because this makes such a huge dessert, it would be good for a Pot Luck or a big family gathering.

(Clickable)
(http://img.photobucket.com/albums/v447/Prissy2/Christmas%2006/th_PunchBCk542.jpg) (http://img.photobucket.com/albums/v447/Prissy2/Christmas%2006/PunchBCk542.jpg)

Kris, I have a really good Meatloaf Recipe:

2 lbs Ground Chuck
1/2 lb Ground Pork
1/2 lb Ground Veal
2 Eggs
4 T minced onion (dried)
1 t salt
1 t fresh ground pepper
1 1/2 t garlic powder
1 1/2 c milk
2 c Progresso Italian Bread Crumbs
3 slices of Bacon

Place meatloaf mix in a large bowl, add all ingredients and blend.  Mixture should be moist.  If it looks too dry add more milk.  If it's too moist add more bread crumbs.  Spray baking pan w/ Pam.  Add meat, shaped into a loaf, topped with bacon.  I usually form 2 meatloafs.  Brown in a Preheat 400 degree oven.  Cook until brown (about 30 minutes).  Turn heat to 350 degrees.  Can add carrots and potatoes if desired.  As meat browns, add water.

If you like potatoes and carrots with your meatloaf
1st hour - meatloaf alone uncovered
2nd hour - add potatoes (peeled and cut in half) and carrots (peeled), salt and pepper, and water.  Cover
Last half hour - take lid off to brown potatoes.

It takes a long time, but it is really good and worth the wait.  :smile

Frankie, that chicken sounds yummy and pretty easy!!  I might have to try it. :wink

Prissy, I am always looking for recipes I can make in my trifle dish.  I think I might just try that one. :lol

Kris, I see Beth has shared a great sounding meatloaf recipe with us.  I am going to share one that I use alot:
(mostly because it is easy  :bigsmile)

1 1/2 pounds ground beef
1/2 cup of medium cracker crumbs (I sometimes use Ritz crackers because I like their buttery flavor in this dish)
1 beaten egg
1 8 oz can tomato sauce (I usually substitute BBQ sauce because I like a little extra pizzazz)
1/4 cup finely chopped onion
2 to 3 tablespoons finely chopped green pepper
1 tsp salt
ground pepper to taste
parsley flakes to taste

I just mix and spread into a greased bread pan.  I cook about an hour at 375.

Here is a great topping for meatloaf:
2 tablespoons catsup
1 tablespoon light corn syrup

You just combine the 2 and brush on the meat loaf when there is about 15 minutes left to bake.

Your Meatloaf recipe sounds good  :smile.  I'll have to give it a try  :smile

Thanks, everybody, for the yummy recipes!  They all sound good!  I'll have to try them and see which one is hubby's favorite.   :lol

Frankie - That chicken sounds fantastic!  Chicken is my favorite.  We'll be trying that one for sure.

Prissy - LOVE that dessert idea!  How cute!  That would be adorable for a baby shower, too.  Use a little jello to color the Cool Whip!  I love it!

Okay, the meatloafs were a huge success!   :yay  Thank you all so much!  I tried three different kinds and even found one that Chayse likes!  A happy hubby is a nice hubby.   :lol

Now I'm searching for more recipes from you amazing chefs.  Y'all have so many talents!

I know it's an odd time of year for these requests, but here goes anyway...

I'm looking for a good potato salad recipe.  One that doesn't include any pickles or seafood flavoring.  (My sister puts tiny shrimp in EVERYTHING!!!  :rolleyes)  I love the pickle or sweet relish flavor in potato salad, but hubby hates it.

Next, a good chicken salad recipe.

And lastly, does anybody have a nice sloppy joe recipe?  I'm not a big tomato fan, so I'm not too crazy over the Manwich stuff or the crap made mostly from tomato paste.  Some tomato is good, of course...

So ... ladies ... what'd ya got for me?   :bigsmile

Kris, I am going to let everyone here in on a little secret. :wink  I buy the rotisserie chickens whenever they are on sale at the supermarket.  I used to grumble because I thought they were too expensive.  Then my hubby pointed out that we always get at LEAST 2 meals out of them.  The first night we usually just have the chicken with some Stove Top Stuffing and cranberry sauce.  It is a complete meal done in about 5 minutes!! I love that.  :smile It is the perfect meal for whenever there is no time for cooking. :lol

We always seem to have lots of chicken left over even though we've eaten our full the first night.  I then make some chicken salad with the rest.  I just debone and chop the chicken.  I add small diced onions and green peppers.  My secret ingredient is celery salt. I probably use about 1/2 teaspoon, but I have never measured it. :lol  I mix with mayo and add salt and pepper.  This is good in rolls topped with lettuce, too.

My potato salad is really an egg and potato salad. When I cook my potatoes I cut them up into small chunks to start with.  They cook much faster and you don't need to cut them again that way. I usually toss my eggs right in the boiling water with the potatoes and cook them all together.  Can you tell that I like short cuts when cooking.  :bigsmile I usually add diced onions, green peppers and cucumber slices. Sometimes I add sliced green olives.  I mix with mayo and season with salt, pepper, and celery salt.  I usually save some of the sliced egg for a garnish on top and sprinkle with a little paprika for color. My recipe isn't very exciting, but it is what my family likes. :shrug
(For a little extra pizzazz in potato salad, mix a couple of teaspoons of mustard into the mayo.)

I am looking for a chicken with brocolli casserole recipe.  The one I tried at a Pot Luck supper had stuffing on top.  Anyone have this? 

I am really liking this thread  :smile.

Chicken and Broccoli Casserole

2 pkg Frozen Broccoli
2 pkg Boneless Skinless Chicken Breast - cooked and cubed
2 cans of Chicken Soup
2/3 cup Mayonaise
1 tsp Lemon juice
1/2 cup Shredded American Cheese
1/2 cup Progresso Italian Bread Crumbs
Butter

cook broccoli, drain, put broccoli in greased baking dish.  place chicken on top. combine next 3 ingredients.  pour over chicken.  sprinkle with crumbs.  dot w/ butter.  Bake at 350 for 25-30 minutes.  6 Servings.

I always sprinkle the shredded cheese on each individual plate after it's out of the oven.  It will still be hot enough for the cheese to melt.  Our family is just me and Dave that eats it, so I always buy just 1 bag of frozen broccoli and use 2 boneless skinless chicken breasts.  I keep the rest of the ingredients the same. 

Thanks Beth!! :thx

I am going to try this tomorrow.  I will let you know what my family thinks. :wink

Being on this thread has motivated me to organize my recipes this weekend.  While doing that, I found this:

Super Sloppy Joes

2 pounds ground beef   
1/2 cup chopped onion
2 celery ribs chopped
1/4 cup chopped green pepper
1 2/3 cups canned crushed tomatoes
1/4 cup ketchup
2 tbls brown sugar
1 tbls vinegar
1 tbls Worcestershire sauce
1 tbls steak sauce
1/2 tsp garlic salt
1/4 tsp ground mustard
1/4 tsp paprika
8 to 10 hamburger buns

In a Dutch oven over medium heat, cook beef, onion, celery, and green pepper until meat is no longer pink and the veggies are tender. Drain. Add the next nine ingredients; mix well. Simmer, uncovered for 35-40 minutes, stirring occasionally.  Spoon 1/2 cup meat mixture onto each bun.

(Kris, I would think you could easily cut back on the tomatoes here and it would probably not have to cook so long if you did.)

Deanna - All three recipes sound delicious!  Thank you, I can't wait to try them!   :hugg

Beth - The Chicken and Broccoli Casserole sounds delicious, too.  I'm always looking for something different for dinner.  I think my family will love this!  Thanks.   :hugg

Beth, I am so not ever, ever going to bake a recipe I find here again.  My poor heart just can't take the strain.

My 16-year-old son came down to supper,  He said, "What's this stuff? I told him to just try it because he liked everything in it.  He helped himself to a huge serving and ran back to his room because he was in the middle of a game. (:arg) Pretty quick he came back downstairs with an empty plate.  He said (WITHOUT ANY PROMPTING WHATSOEVER), "That is a "once a week" meal.  We really need to have that more often.  It was awesome."

Now that I have picked myself off the floor, I say "Thanks a million!!"  It was worth the shock!  :bigsmile

I served it with homemade yeast rolls and fresh fruit salad.  :wink

I confess to messing with the recipe.  I put the cheese over the soup layer before topping and cooking.  I used Stove Top stuffing (mixed as per directons) on the top instead of the bread crumbs.  I knew my son would like the stuffing part.  :lmao

Ok -  Sharon - This is the recipe you wanted.  It's a very good recipe , so maybe some other Claymaniacs would like to try it too.

                                    PINEAPPLE MANDARIN ORANGE CAKE

     1 package lemon supreme cake mix
      1 - 11 ounce can mandarin oranges (take 7 segments out to decorate top of cake)
      4 eggs
       1 teasoon vanilla extract
       1 teaspoon grated orange rind ( i use dried orange peel)

     Preheat oven to 325 degrees.  Grease and flour 2 9-inch cake pans or spray with Baker's Joy.

      Combine cake mix, UNDRAINED oranges and remaining ingredients in mixer bowl.  Beat for 2 minutes according  to
      package direction or until cake batter is well blended.
        Pour evenly into cake pans.  Bake for 25 minutes or until cake tests done with a toothpick.  Cool in pans
      for several minutes; remove to wire racks to cool completely. Must be completely cooled in order to spread icing.

     ICING
   
      1 - 3 ounce package vanilla instant pudding mix
       1-  15-ounce can crushed pineapple
        1 - 8 or 10  ounce container cool whip
         2 tablespoons Amaretto or 1 teaspoon vanilla extract

     Combine dry putting mix and UNDRAINED pineapple in bowl; mix well. Add whipped topping and Amaretto; beat until of spreading consistency.  Spread this on side and top of cake.
Decorate  top with the 7 segments of mandarin orange slices. I put 5 around the edge of the top of the cake and two in the center.  Refrigerate for at least an hour before serving.

      ENJOY !!!!

We had it for dinner tonight too!  :lol  Today is our Anniversary, and once Dave heard me mention that I gave you the recipe, he wanted to have that instead of going out for dinner!  :roflmao

Thanks for the receipe Evelyn :hugg

Ha ha!!!  I made it tonight!  And I improvised a little as well.  I added long grain wild rice to the mix.  Looks like we all tend to add a little something to make the recipe our own.   :bigsmile

But huge kudos to you, Beth!   :clap :notworthy :highfive

It was a big hit here at Casa de LadyC, too!  Even my 9 year old son, also known as Mr. Finicky Nit-Picker, loved it.   :thumb   And I had fun making it because it was something different for a change.

 :thx  for the recipe, and Happy Belated Anniversary!   :confetti2 :wheee :dance



I love this thread!!!

Oooooooh, that sounds delicious, Evelyn!  I'll be trying it!   :thx

Hi Everybody  :wave

I need your help.  I will eat just about anything, as long as it's not a raw tomato! :lol  Dave, however, is extremely picky!  :bang  He eats mostly Chicken, but I'm getting tired of making Chicken Helper  :bduh.  Can everybody please help me with some new recipes?  He won't eat pork chops, fish, and ground beef  :bang :bang :bang.  Do you have any idea what it is like living with someone who doesn't like anything?  I thought that I was picky for not liking tomatoes, but compared to what Dave doesn't eat, I eat a lot!  :bduh  Oh, he's Italian, if that helps!  :smile

Thanks, Beth  :hugg 

Beth, does Dave eat pasta, seafood, meatballs, or ham???  I have lots of recipes, but I want to be sure to post the right ones.  I even have some good chicken ones if we get desperate. :lol Let me know what would be a help to you.  I owe you one. :wink

My husband will eat absolutely anything.  I know this is a blessing.  But, sometimes I wonder why I spend hours cooking when he would eat something that takes 5 minutes to prepare.  :bigsmile

No seafood and no ham, but he does like pasta and meatballs  :smile

What about turkey, Beth?  Does he like turkey?

Yes!  :shappy

Here is a recipe I included in the Claymaniac Cookbook, it seems pretty popular for the ones that have tried it.  Very Easy!!


                                              ALMOND CHICKEN

1 CUP OF BREAD CRUMBS
1/4 CUP OF GRATED PARMESAN CHEESE
1/4 CUP OF FINELY CHOPPED ALMONDS
1 GARLIC CLOVE CRUSHED
1/4 TEASPOON OF THYME
SALT AND PEPPER
2 POUNDS BONELESS , SKINLESS CHICKEN BREASTS OR CHICKEN TENDERS


1. PREHEAT OVEN TO 400 degrees

2. IN A MEDIUM BOWL, STIR BREAD CRUMBS, PARMESAN CHEESE, ALMONDS, GARLIC, SALT AND PEPPER AND THYME TILL    MIXED.

3.  DIP CHICKEN IN OLIVE OIL, THEN IN BREAD CRUMB MIXTURE TO COAT.  PLACE CHICKEN ON COOKIE SHEET.  BAKE 30 MINUTES OR UNTIL JUICES RUN CLEAR.  (DO NOT TURN CHICKEN OVER)



This is so easy but has great flavor, just resist the temptation of turning the chicken over.  I usually use chicken tenders but if you use thick chicken breasts you should pound them till they are thinner.

Shirley thanks for the Almond chicken receipe, can't wait to try it!!!!

Sharon, hope you like it, I know Sasha and Angela from the OCD have it weekly as their husbands love it.

I HAVE NEVER TRIED THIS RECIPE, BUT SOMEONE I WORK WITH HAS & SAID IT IS GOOD & VERY EASY.  I WAS THINKING OF MAKING IT FOR THE SUPERBOWL.

 Beer cake
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup beer
1/4 cup vegetable oil
4 eggs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.
Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan.
Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired.
 

Beth,
I know I promised some recipes, but I have been away on business and so I am quite late getting here. Sorry!

Here is one that I tried recently that my family enjoyed.

HERBED CHICKEN COATING MIX

2 cups all-purpose flour
8 tsps dried basil
8 tsps dried thyme
4 tsps salt
4 tsps dried oregano
4 tsps dried parsley flakes
4 tsps 4 tsps paprika
4 tsps curry powder
2 tsps pepper

Additional ingredients for each batch:
1 egg
1/3 cup melted butter
1 broiler/fryer chicken (3 lbs), cut up and skin removed

In a small bowl, combine the flour and seasonings.  Store in an airtight container in a cool dry place for up to 6 months.  Yield: 2 batches.

To prepare chicken:
Place 1 1/4 cups coating mix (1/2 batch) in a large resealable plastic bag.  In a shallow bowl, whisk egg and butter.  Dip chicken pieces in egg mixture, then place in bag; seal and shake to coat.
Place chicken in a greased 13 X 9 in. baking dish. Bake, uncovered, at 350 degress for 45 to 50 minutes or until juices run clear.

The chicken came out very moist.  The coating is quite "seasoned", but I enjoyed it. :wink

I have had requests for my Minestrone Soup so here it is.


                                                             MEATBALL MINESTRONE SOUP

1 package frozen chopped spinach (thawed)
1 1/2 pounds lean ground beef
1/3 cup fine dry bread crumbs
1 egg
1 tea of salt
2 tablespoons of oil
1 large onion coarsely chopped
4 cans of beef broth
1 can (1 lb) tomatoes
1 can  (1 lb) kidney beans
 1/2  teaspoon each oregano  and basil
1 cup sliced carrots and celery
1 cup elbow macaroni
grated parmesean cheese

With your hands squeeze as much moisture as possible from spinach.  In a large bowl combine spinach, beef, bread crumbs, egg, salt and pepper.  Shape into 1 in balls.

Heat oil in a dutch oven over medium heat.  When oil is hot, add meatballs and brown on all sides.  Remove from pan with a slotted spoon, leaving drippings.  Set meatballs aside.  Add onion and cook stirring until soft.  Stir in broth, tomatoes (break up to small pieces), beans and thier liquid, oregano, and basil.  Cover and reduce heat, and simmer for 10 minutes. 

Add carrots and celery, cover and simmer for 20 more minutes, stir in pasta, cover and simmer until pasta is done.  Place meatballs in soup and heat through.  Serve in bowls with parmesan cheese sprinkled on top.


 *Sometimes I do not have the spinich on hand and omit that in the meatballs.  Really my husband is glad when I do not have it in the freezer.   I am afraid he is not a lover of spinach. 

Thanks for all the recipes.....Pepe I will try your minestrone next time...



Sasha

Thanks for all the recipes, everyone!!!  I LOVE getting new recipes, and I have been printing them out.

I usually have menus or recipes that I make for certain holidays.  For  :heart Valentine's Day  :heart  I make a heart shaped meatloaf and top it with thinned down tomato paste. 

We are usually doing the lo-carb thing, so instead of bread crumbs, I add parmesan cheese.  It adds great flavor and no carbs!!!

I will come back with some chicken recipes for you, Beth!!!
Woodstock :bouncy

Hello!

Deanna, I have made your meatloaf and Frankie, your chicken already a couple of times. Delicious!!

Last Valentine's Day I made a white Valentine cake with white frosting and a browine Valentine.  I don't think I will make any cakes this time, but here is a photo of the ones from last year.

(http://img.photobucket.com/albums/v447/Prissy2/Valentines/Cakes93.jpg)

Hugs,
Prissy
 heartburst :valday heartburst

(http://img.photobucket.com/albums/v447/Prissy2/Valentines/mac18827-img500x515-valentine.jpg)

Me, too!!  And I actually think I have a decent recipe box now, thanks to y'all.

What's even cooler is that I'm making a duplicate for Kandise to go in her Hope Chest (which she will be getting sometime this year, as she is 16) for when she moves out.  She'll have lots of great recipes and know how to make them, since we always cook together.

My mother never taught me to cook.  It wasn't intentional, just a busy lifestyle and an oversight.  So my first husband actually had to teach me!   :roflmao  But Kandise will leave my home prepared, whether she goes away to college or gets married or whatever she chooses to do.  And she'll take a little piece of all of my Claymaniac friends with her!

This thread is awesome.

PRISSY, the cakes look good enough to eat!!   :bouncy  The table looks so pretty with the cakes.

SHARON, what a wonderful idea, I am sure she will love it!

Hello!

Some have asked for my Orange Mandarin Salad recipe.  It is in the Claymaniac Cookbook in the SALADS section, the fourth recipe.  And I am postiing it here, too.

ORANGE MANDARIN SALAD

2 small (3 oz) packages tapioca pudding
2 small (3 oz) packages orange jello
3 cups of water
2 small (11 oz) cans of manadarin orange slices (drained)
1 (15 oz) can of pineapple tidbits, drained
1 (4 oz) Cool Whip

In 3 cups of water cook on range the tapioca pudding and jello. Stir and cook until it starts to thicken.  Remove from stove and let cool completely.  (I usually put it in the refrigerator for a while or overnight.)

Add to cooled pudding/jello mixture the drained mandarin oranges and drained pineapple tidbits.  Stir in the Cool Whip.  Keep chilled.

If you refrigerate the pudding/jello mixture overnight, you will have to break it up (stir it a lot) to work in the orange slices, pineapple tidbits and Cool Whip.  I usually use half or a little more of an 8 ounce Cool Whip.

Prissy - That is such a good recipe!!!  :clap

I promised I would come back with some chicken recipes for Beth and her picky husband.   :lol

So here are some favorites.

You want the easiest recipe in the world that I made one night when I was in a hurry, and now I LOVE it???

Teriyaki Chicken and Rice

2-4 boneless, skinless chicken breasts, depending on their size, about 1 pound

2 packages Knorr/Lipton Teriyaki Rice Asian side dishes

Cook chicken breasts in a frypan in a small amount of oil.  May add soy sauce or teriyaki sauce if desired, but not necessary.  Turn the breasts and continue to cook until they are done all the way through.
Cut up chicken into bite sized pieces.

Fix Teriyaki rice according to package directions.  Mix in chicken.  Heat thoroughly.

Serve with egg rolls or other desired side dish.  YUM!!!!!

We served this at a restaurant I used to work at, and it was a favorite, especially in the summer.  I make it at home all the time!!!

GRILLED CHICKEN SALAD

1 boneless skinless chicken breast per person
Lettuce, torn apart
Tomatoes, diced
Sharp cheddar cheese, shredded

Cook chicken breasts in a frypan on the top of the stove with soy sauce on them.  Cover so they will not dry out.  Cook on both sides until done through.

Cut up chicken breast and serve on top of lettuce.  Add tomatoes and cheese.

Serve with your favorite dressing.  I like this one with Italian dressing.  :bigsmile

This is one of my families favorites.  My daughter makes it now...this is one of our PIG OUT meals.

CHICKEN FOR TACOS OR ENCHILADAS

1 whole chicken, cut up, or your favorite chicken parts
1 small can tomato paste
2 cups chicken broth or bouillon
1 medium onion, diced
2-3 cloves garlic, diced
1-1 1/2 T chili powder
2 teas. cumin

Boil chicken pieces about 45 minutes, or until done.  De-bone and shred.
Put chicken in a large skillet.  Add all the other ingredients.  Stir well, and cook down until most of the liquid is gone.

TO SERVE AS TACOS:

Place in taco shells and fill with your favorite toppings!

TO SERVE AS ENCHILADAS:

Microwave a package of Corn Tortillas on high in the microwave for 1 minute in the package that has been opened to soften the tortillas.  Put chicken filling in each tortilla and roll up and put in a 9X13 pan.  Top with 1 can Enchilada sauce.  Cover with shredded cheddar cheese.  Cover with foil and bake in 325 degree oven for about 35-40 minutes to warm through.

YUM YUM YUM!!!!!

My sister-in-law gave me this recipe, and we LOVE it!!!!!  I have modified it.  I do not bread it.  And I do not marinate it ahead of time.  I will give you my version.

INDONESIAN CHICKEN

6 boneless, skinless chicken breasts halves
Oil to cover bottom of pan
1 T minced garlic
1 small onion, diced
1 1/2 tsp. curry powder
1/4 tsp. ginger
1 cup sour cream
Salt and pepper to taste

Brown chicken breasts in oil over medium heat.  Add 3/4 cup water, garlic, onion, curry powder, ginger, and salt and pepper.  Simmer for about a half hour.  Remove chicken to platter.  Stir sour cream into liquid in pan.  Heat a few minutes.  Place chicken back in pan to warm.  Serve over rice.

One more....this is my Mom's recipe.

No Peek Chicken

Chicken parts for 4, whichever you prefer
1 box Uncle Ben's Wild Long Grain Rice with Herbs
1 envelope onion soup mix
1 can cream of chicken soup
3/4 can water

Put raw rice in bottom of 9X13 dish. Mix in onion soup mix with the water and chicken soup.  Pour over rice.  Place chickn pieces on top, and put the package of herbs (from rice) on top of chicken.
Cover with foil and seal tightly.
Bake at 300 degrees for 3 hours and don't peek!!!

WOODY, boy what great recipes.  I love this thread and am so happy it is so popular.  Prissy that salad is wonderful, I fixed it this summer and it is so refreshing to sit on the back porch after dinner and have a dish of it.  With 6 inches of snow and 17 degrees I am looking forward to doing it again.

Hello!

I am enjoying all of these recipes, and I have been printing them out, too.  I think I will start my own new Claymaniac Cookbook.

I am going to try to group like recipes together, print them on regular 8 by 11 paper and either put them in protector sleeves in a notebook or use a three hole punch and put them in a 3 ring notebook.

This is how my Clay scrapbooks are set up;  in 3 ring binders with protector sleeves and.....

the quartet has all of our music in 3 ring binders with protector sleeves.  We don't have to carry around a ton of music books with us.  And we can move the music around in the notebooks.

Hugs,
Prissy

Woody!!!!! Love these chicken receipe's!!!!!  gonna give them a try!!! :yum :yum

Sharon and all other that like sloppy joes. Here is something entirely different that we love and for those that don't like tomato sauce should try.

  We call it White sloppy joes -

     1 or 2 pounds of ground meat
      salt and pepper to taste
       dash of garlic salt       
       1 or 2 cans of mushroom soup
      1 jar of stem and pieces of mushroom

      This recipe is so easy and actually the ingredients you just judge what you need. In a frying pan, brown your ground meat, add salt , pepper, garlic or onion powder or salt . Then add a can of mushroom soup for only 1 pound or 2 cans for 2 pounds of meat, stir this into the ground meat. If you are using 1 can of soup, then use 1/2 can water. If you are using 2 cans of soup, use a whole can of water, then add the mushrooms.

      Once everything is mixed, pour it into a casserole dish or 9x13 pan and cover with tin foil.  Bake at 350 for about an
hour. Add more water if needed, but remember that you want it to be the consistency of sloppy joes so you don't want it too runny.

      Sorry there aren't exact measurements, but this is one of those things that you just throw together and everyone loves.
It's great if you want a milder taste for sloppy joes and not as strong as a tomato sloppy joe would be.

      Hope some of you try it. let me know if you like it. 

I just wrote a recipe for lemon cream cups. Some of you might want to try it.

       The crust is the same I always use for my mini muffin pans

                   LEMON CREAM CUPS

       CRUST
       6 oz. of cream cheese, softened
       2 sticks of butter or margarine, softened
       2 cups flour

       Mix ingredients together by hand and roll into 48 balls. place one ball in each cup and with finger and thumb, press into bottom and up sides of each cup.  Bake at 400 degrees for 10 minutes. 

       FILLING = LEMON CREAM

        IN A MIXER, POUR 1 CAN SWEETENED CONDENSED MILK, SLOWLY ADD 1/3 CUP LEMON JUICE,A LITTLE AT A TIME BEATING WELL AFTER EACH ADDITION.

        GRADUALLY ADD ONE 8 OZ. PACKAGE OF CREAM CHEESE  THAT HAS BEEN SOFTENED.

        BEAT VERY WELL ON HIGH SPEED UNTIL MIXTURE IS THICK AND CREAMY AND CREAM CHEESE IS COMPLETELY INCORPORATED.

       FOLD IN BY HAND 4 OZ. OF COOL WHIP.

      USING A PASTRY BAG, PIPE THIS INTO EACH BAKED CUP. SPRINKLE TOP WITH COLORED SPRINKLES OR CRUSHED NUTS.
WHATEVER YOU PREFER.

THEY ARE LUSCIOUS - TRY THEM!!!!!

ALSO - IF YOU LIKE A STRONGER LEMON TASTE - ADD A DROP OF LEMON EXTRACT AND IF YOU WANT THEM TO LOOK MORE LEMONY, THEN ADD A DROP OF YELLOW FOOD COLORING.  I DIDN'T DO THIS BECAUSE I DIDN'T FEEL IT WAS NEEDED. 

Evelyn, trying the white sloppy joe's tonight!!!! :yum :yum

Here's an easy one and a favorite of the kiddies.

I call it Lazy Butt Casserole.   :lol

1 lb ground beef (or any meat you prefer, ie ground turkey...) browned in skillet and drained
2 cans cream of mushroom soup
1 small bag frozen peas
1/4 cup sour cream
2 cups grated cheese
chopped onions (optional)
6 baker sized potatoes

Peel potatoes and chop into medium-sized chunks.  Place in lightly greased casserole dish.  Stir in browned hamburger, mushroom soup, sour cream, onions, peas and ONE cup of the cheese.  Cover with aluminum foil and bake at 375 degrees for one hour, or until potatoes are soft.

Remove from oven, stir and then top with the rest of the cheese.  Allow a few minutes for the cheese to melt, and serve.

Yes, it's a lazy day's dinner, and definitely not a low fat, low cal kind of thing.  But it's yummy!   :bigsmile

SHARON, do you add any water to the mushroom soup?

Wow!! More great recipes! :thx

I had guests for supper last night, so I did lots more cooking. :wink

We had Mexican dip with Tostitos for an appetizer, then Spinach Salad, then Seafood Pasta Casserole with Homemade bread, and finally custard cups for dessert.  :tired

Here is the recipe for the Mexican dip because it is very simple yet tasty:

1 block of cream cheese
1 can of chili
1 lg bag of shredded cheddar cheese

In a microwavable dish (I use a large ramekin-style oval dish), spread 1/2 a block of cream cheese.  Top with 1/2 a can of chili.  Cover completely with shredded cheddar cheese.  Microwave until the cheese melts and gets bubbly.  Serve with any style tortillo chips that dip well. I like that you can get 2 complete batches out of the purchased ingredients.

The hit of the evening was the Spinach Salad, so here is the recipe I used:

4 eggs-hard boiled and chopped
1/2 lb. of bacon--cooked and crumbled
1/2 lb of marinated sliced mushrooms (I sliced the mushrooms into thin slices, covered them with Hearty Italian Dressing and placed them in a covered dish in the fridge for 4 hours)
1 bag of fresh baby spinach leaves

Dressing:
1/4 cup diced onion
2/3 cup white sugar
1 tsp black pepper
1/2 tsp celery salt
1 tbls mustard powder
1 cup of vegetable oil (I used only about 1/2 to 2/3 cup because I don't like "oily" dressings)
1/3 cup white vinegar
In a small saucepan, combine the ingredients and whisk over high heat until all of the ingredients are well mixed and the onions are translucent.  Remove from heat and refridgerate until cooled.

When ready to serve, just combine the first ingredients and pour the dressing over the salad and toss to coat.
 
I have tried many different dressing for Spinach Salads, and this one was definitely the best!  :clap

Shirley I didn't!!!

ANGELA, your right, wonderful recipes right here.  We could make a cookbook from  the Recipe thread and donate the proceedings to CLAY's charity.   The spinach salad sounds wonderful, I bet it would be good with the dressing hot to where it wilts the spinach a little.  I have had it that way and it is so good.  The dip sounded great and so easy, will have to make that also. 

 

Woody!!!!  I'm trying your "No Peek Chicken" tonight for my Woody (Dad)  I promise I won't peek!! :purpbana :bouncy

Woody loved the "No Peek Chicken" :fruit

I told Dad instead of "Peking" chicken we were having No Peek chicken :lmao :lol :lol :clap

 :wave

Anyone interested in doing a second Claymaniacs cookbook???  Please go to COOKBOOK (http://www.claymaniacs.com/forums/index.php/topic,14175.new.html#new)  and use your voice!!!  :wink

Sharon - Glad you liked it!!!  It is my mom's recipe, and I will tell her.   :bigsmile
Woodstock :bouncy

A new cook book!!!!!!!!!!!!!!!  :clap


I'm interested

This evening, at our Wednesday Evening Supper, we had "Breakfast for Supper"  One of the dishes was Blueberry French Toast.

Here is the recipe they used:


Overnight Blueberry French Toast
SUBMITTED BY: Karan Cox
"This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind."

(Ingredients and amounts in parenthesis are from my church's cooks.)
 
Original recipe yield:
10 servings
PREP TIME     15 Min
COOK TIME     1 Hr 15 Min
READY IN     10 Hrs
PHOTO BY: MalElaine

INGREDIENTS
12 slices day-old bread, cut into 1 inch cubes (1 loaf of French bread cut in 12 thick slices, then cubed)
2 (8 ounce) packages cream cheese, cut into 1 inch cubes (1.5 (8 oz) pkgs cream cheese, cubed..whip with milk)
1 cup fresh blueberries (2 cups fresh blueberries)
12 eggs, beaten (9 eggs beaten)
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

DIRECTIONS
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).

Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.



I'm sure the original recipe is delicious, but you can adjust the amounts as you want (like my church did) and still have a delicious blueberry dish.

PRISSY, Oh my gosh you have my mouth watering!!!  If you and Joann and Jennie come down I will make this for our brunch!!

Pepe,

I'm ready!!  That would be fun!  And this was a delicious dish.  My church used French bread with thick slices and twice the blueberries!! :yum

Hugs,
Prissy

There is still time to order your CLAYMANIACS COOKBOOK (http://claymaniacscookbook.wufoo.com/forms/claymaniacs-cookbook-order-form/)

This is a book to treasure for years...and it would make a great gift!! :wink

This thread has been quiet while the Cookbook has been in progress, but I made a new dish for company on Friday that I thought I would share because it was very yummy!!

Crabmeat Spinach Braid

1 10 oz pkg frozen spinach, thawed and well drained
1 lg can of crabmeat, drained and flaked
1 cup low-fat ricotta cheese or cream-style cottage cheese, drained
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1 pkg refrigerated crescent rolls
3 thick slices of Provolone cheese

Directions:
For filling, stir together spinach, crabmeat, ricotta or cottage cheese, Parmesan cheese, and garlic. Set aside.

Unroll and seperate crescent dough into 4 rectangles.  On an ungreased baking sheet place rectangles together, overlapping edges slightly, for a 14X10 inch rectangle.  Firmly press edges and perforations together to seal.

Spread filling in a 3 1/2 inch wide strip, lenthwise down the center of dough.  Top with provolone, cutting to cover the filling.

Make cuts in dough at 1-inch intervals on both long sides of the rectangle just to edge of filling.  Fold dough strips diagonally over filling, overlapping strips and alternating from side to side to give a braided appearance.

Bake in a 375 degree over for 18 to 20 minutes or until golden.  Serve warm with additional grated Parmesan cheese. 

Notes:
This can be made with one 9 1/4 oz can chunk white tuna (water pack), drained and flaked, instead of crabmeat. 
I would think that you could easily use the imitation crabmeat (found in most seafood sections at the grocery store).
I used the cottage cheese in my recipe and it worked out just fine.
The braid was much easier to do than I had anticipated. :lol

Hello!

I'm reviving this thread to the first page because there are still recipes I am using from here.  Even though the cookbook will be out soon, I wanted Deanna's meat loaf recipe and Clay's hot pineapple salad.  I'm making both this evening.

Hugs,
Prissy

IF you go back to PAGE 3 (http://www.claymaniacs.com/forums/index.php/topic,13106.40.html) of this thread you will remember the birthday cake I make for my Mother. 

I always look for something "different" for her birthday.  :bigsmile  Here is this year's version:
(http://img.photobucket.com/albums/v73/aikenseeker/Deanna%20Family/cake003.jpg)

(http://img.photobucket.com/albums/v73/aikenseeker/Deanna%20Family/cake002.jpg)

(http://img.photobucket.com/albums/v73/aikenseeker/Deanna%20Family/cake001.jpg)

Pumpkin Gingerbread Trifle

2 (14-ounce) packages gingerbread mix
1 (5.1 ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpklin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground caramom or cinnamon
1 (12-ounce) container frozen whipped topping

1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions, cool completely.  Meanwhile, prepare the pudding and set aside to cool.  Stir the filling, sugar, and cardamom into the pudding.  Crumble 1 batch of gingerbread into the bottom of a large pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped toppping.  Repeat with the remaining gingerbread, pudding and whipped topping.  Sprinkle with crushed gingersnaps, if desired.  Trifle can be layered in a punch bowl. 

Now, you all know that I don't follow directions well  :smile, so here is what I did:
I used just 1 gingerbread, 1 small (3.4 oz) package of INSTANT vanilla pudding, 1 (15 oz) can of pumpkin pie filling, and 1 (8 oz) container of Cool Whip.  I used a little more cinnamon and a dash of nutmeg.  I crumbled some of the gingerbread for the top.  :wink

I think this would make a great Thanksgiving dessert.  :bouncy

Deanna, that looks wonderful!!!Glad I stopped in, I have the same trifle bowl, and will try this receipe :bouncy :bouncy

Hey, Shirley....what temp?  Thanx!

Deanna, how beautiful!!!  Sounds wonderful!  You mean the half portion of ingredients you made filled that large bowl.  My goodness if you followed the recipe it would be huge!!  Love your placemats also, they are darling!!  Really enjoyed your pictures it really helps when explaining a new recipe.   :hugg

MARILYN, how funny I was just posting and happened to see your post.  Bake at 400 degrees!  You will love it.  Sasha and Angela tried it and now that is all their husbands want them to fix.

Yes, the "half portions" filled my trifle bowl.  :wow  When the recipe said that you could use a punch bowl I figured it would be way more than I wanted, that is why I went with the smaller amounts.   :bigsmile

I have my house decorated for Halloween at this time. :lol

 Some people may think I am crazy when I take pictures of "food", but I always look for a picture when I try a new recipe.  I agree that I think it really helps.
:hugs

Shirley, the Almond Chicken does sound great, but I can't eat almonds.   :para  What do you think I could substitute??  Any suggestions??

:thx

Deanna, can you eat any nuts at all?  If  you can you could substitute crushed walnuts.  The nuts in the breading is what gives it the flavor.

I'm posting this recipe from our Cookie Lady - Evelyn - cl4Clay - it does look like a really good recipe!

Deanna
I just wanted to let you know I made this for the gals at work today and they loved it.. I have to hand out recipes tomorrow for it. :lol  I made the pudding with skim milk and it was still very tasty..  I also used the crushed gingersnaps for the top.. I love that taste and extra crunch.  Thanks for sharing and I wanted to let you know that your picture sold me on it.. :yum :drool 

 
I'm glad to hear that they loved it!  :clap  My gang liked it, too, but I think you have to like the gingerbread "spices" to really enjoy it.  Luckily, we all do.

  
It does sound good, I just didn't have any on hand.  I actually thought that crushed chocolate bars or cookies would even fit okay.



:lol  I still think there are some people who would laugh at me for taking pictures of food. :lol I will have to take more pictures. :wink
:thx for letting me know, Tammy. :hugs

Deanna,
Your pumpkin dessert looks just fabulous and I"m sure it's delicious.  I want to try this some time.  I copied the recipe. 

We are going for Thanksgiving Dinner to our friends in East Texas.  I would love to make and take this, but the wife always has a very specific menu, no  I will save it for another occasion.


I was so glad to see several recipes from the Recipe Swap thread also in the new Claymaniac cookbook.  I hope as you discover new recipes that you will continue to post them here.  We can always copy them and add them to the Claymaniac cookbook! :thumb

i have a recipe that i made in my culinary art class chocolate chip scones
2 cups (280 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces

1/2 cup (90 grams) milk or semi sweet chocolate chips or chunks

1/2 cup (75 grams) dried cherries or cranberries

1 teaspoon pure vanilla extract

2/3 cup (160 ml) buttermilk

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 tablespoon milk

Cinnamon Sugar:

2 tablespoons (30 grams) granulated white sugar

1/4 teaspoon ground cinnamon

alyse

I have a recipie for a Pizza Dip that is a snap to make. I serve it on Christmas afternoon when everyone is opening presents. You can make it ahead of time and freeze it. This is a double batch because one batch wasn't enough.

2 jars of Pizza Quick sauce
1 lb. of chopped meat
8 oz. of grated sharp cheddar
6 oz. of grated mozzarella
1 teaspoon dried minced onion
1 teaspoon cornstarch

My computer died for awhile last night and I had no idea that my post went through because I didn't hit post. I'll finish off the recipe.

1/2 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon garlic powder
1 loaf of french or Italian bread, sliced then each slice cut into halves or thirds

Brown the chopped meat either in a frying pan or the microwave.
Drain all the fat from the meat in a colender.
In a large bowl mix the sauce, onion, cornstarch, basil,oregano and garlic powder.
Heat in the microwave until quite warm then add 1/3 of the cheeses, stir and heat again.
Serve with the bread slices.
Yum!
Repeat adding the cheese, stirring until all the cheese has melted.

1/2 cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
 
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
 
1/2 teaspoon shortening
1 (1 ounce) square semisweet chocolate


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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake

enjoy from
alyse

This cranberry salsa was served recently at a pot luck for the Pond Club Christmas Party.  Delicious!

Cranberry Salsa
 
1 pkg(12oz) fresh cranberries,chopped
1 8oz can crushed pineapple in juice drained
2/3 cup sugar
1/2 cup finely chopped green pepper
1/4 cup chopped fresh cilantro
2 Tbs finely chopped onion
1 jalapeno pepper seeded and finely chopped
1/4 tsp sea salt
 
Combine all ingredients in a bowl ,cover and chill for 2 hrs.  Serve with Frito's Corn chips.

A good friend recently served this Sweet Potato Casserole at a luncheon and it was delicious.

SWEET POTATO CASSEROLE

24 oz can sweet potatoes (I use 5-6 fresh ones)
3/4 cup sugar
   2 sticks butter, divided
   1 tsp vanilla, dash cinnamon and nutmeg
   2 eggs
   1 cup Pet Milk (or cream)
   1 cup corn flakes (crumbled fine)
1/2 cup brown sugar
   1 cup pecans, or nuts of choice

Cook sweet potatoes until soft, or heat canned sweet potatoes.  Mash and add sugar, one (1) stick of butter, eggs, Pet milk or cream, vanilla and seasonings.  Pour into buttered casserole dish.  Bake for 20 minutes at 400 degrees F.  Mix one (1) stick butter, corn flakes (crumbled fine), brown sugar and nuts together and spread on top of casserole.  Bake 10 minutes longer.   Enjoy!

I am having a huge a huge crowd here on Saturday night for a "Christmas" party.  It is all family and close friends.  The menu is mostly "appetizers" at this point.  We are having chicken wings (with dipping sauces), puff pastry filled with Brie cheese and fruit jam (and crackers), sweet and sour kielbasa, molded strawberry pretzel salad, shrimp cocktail, meatballs, Mexican dip and chips, and Caesar salad etc. I am having a variety of "finger food" desserts, too.

Can anyone think of another "appetizer" that is easy to make and I can use my crockpot to keep warm or that can just set out? 

The kielbasa and meatballs will be in crockpots and the rest can be served at room temp.  I am trying to find things that work this way.

Mary, could I put your pizza dip in a crockpot to keep warm??

I found this recipe in Family Circle Magazine at Christmas, and am posting it here in case anyone else has a family member that loves peanut butter:



Peanut Buter Pecan Pie

Ingredients:

1 unbaked 9 inch deep dish pie crust
3/4 cup light corn syrup
1/2 cup peanut butter (smooth or crunchy)
3 eggs
3/4 cip granulated sugar
1 teaspoon vanilla extract
3/4 cup coarsely chopped pecans
1/2 cup coarsely chopped peanuts (unsalted)

1. Haet oven to 350 degrees
2. In a large bowl, whisk corn syrup, peanut butter, and eggs until smooth. Whisk in granulated sugar and vanilla extract, then stir in pecans and peanuts - pour into crust.
3. Bake at 350 degrees for 50 minutes or until browned and center is set. Cool completely at room temperature. Slice and serve.


I made this pie for Christmas, and everybody in my family loved it (I did not try it, because peanuts are not my favorite thing). Everyone also said that there was no use in using pecans, because they could not taste them - could only taste the peanuts. So the next time I made the pie I used 1 1/2 cups of unsalted peanuts and no pecans - family and friends said they could not tell any difference from the first pie - they still liked it. Peanuts are lots cheaper than pecans, so that is another good reason to use peanuts only.

Frankie,

This pie recipe sounds delicious.  I love the combination of chocolate and peanut butter.  I wonder if I could drizzle chocolate sauce on the peanut butter pie!  :wink

Prissy - you are a woman after my own heart - everything is better with chocolate drizzled over it!  :lol

PINEAPPLE UPSIDE DOWN CAKE

1 package of Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix

1/2 cup butter or margarine

1 cup firmly packed brown sugar

1 (20 ounce) can pineapple slices, drained

Red maraschino cherries, drained and halved  (I used whole cherries.)

3 eggs

1/3 cup Vegetable Oil

1 and 1/3 cups water  (I use the drained pineapple juice for some of the water.)

PREHEAT oven to 350 degrees F.

MELT butter in ungreased 13 by 9-inch pan. (I use the microwave.)
SPRINKLE brown sugar evenly in pan.
ARRANGE pineapple slices on brown sugar.
PLACE maraschino cherry halves, cut side up, in center of pineapple slices.

PREPARE cake mix following package directions for Basic Recipe. (I use the drained pineapple juice for some of the water.)
POUR batter evenly over fruit in pan.
BAKE at 350 degrees F. for 43 to 48 minutes or until toothpick inserted in center comes out clean.
COOL 5 minutes in pan.
INVERT onto heat resistant serving plate.

Note:  This is the recipe on the side of the Duncan Hines Pineapple cake mix box.

(Click on picture for a larger view.)  :yum
(http://img.photobucket.com/albums/v447/Prissy2/Treats%20amd%20Sweets/th_PineappleUSCake1499.jpg) (http://img.photobucket.com/albums/v447/Prissy2/Treats%20amd%20Sweets/PineappleUSCake1499.jpg)   (http://img.photobucket.com/albums/v447/Prissy2/Treats%20amd%20Sweets/th_Pineappleslice1502.jpg) (http://img.photobucket.com/albums/v447/Prissy2/Treats%20amd%20Sweets/Pineappleslice1502.jpg)

Prissy! I was just about to go look up a recipe for this cake! :lol
It's my roommates birthday in a week and I'm going to make it for her.

writer365,

This is an easy and fun cake to make.  When, I inverted my cake, I just used an old cookie sheet.  I wish I had used a nicer serving dish! A nice tray might work!  :thumb


Frankie,
:choc

I made this soup this past weekend and it was very good - it's very fancy looking but easy to make.

Carrot Soup with Crab

2 1/2 T butter
1 med onion, chopped
1 lb carrots, sliced
1 large or 2 sm bay leaves
2 T white rice
1 tsp salt
1/2 tsp pepper
5 C water
1/2 tsp lemon zest
6 oz. crabmeat (dungeness or lobster or shrimp)
1 T minced chives, plus more for garnish

In a large saucepan, over med-high heat, melt the  butter, add the onions, carrots, bay leaves, white rice, salt, pepper.  Cook, stir unti lthe onions are light golden about 6 minutes.
Add the water and bring to a boil, reduce hte heat and simmer 25 minutes.  Remove the bay leaves.  Transfer the soup to a blender or food processor and puree.  Return the soup to pot and keep warm on warmest setting.
In a small bowl, toss the crabmeat, lemon juice and hives.  Divide the crab mix between 4 serving bowls.  Ladle soup around the crab and garnish with additional chives.  Serve with homemade bread.  Makes 4 servings.

YUM!!!  Everything sounds so good!!!  :yum

I found this recipe in a Taste of Home Bonus Book that came with the Oct./Nov. issue of  Taste of Home.  So if any of you get that magazine, you already have it!  The picture of this recipe is on the cover of the insert and it looks so good, I had to make it.  It just took me this long.   :lol  I will give you the recipe as is, and then tell you what I would do differently.

Spicy Pork Chili

1 1/2 lbs. pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 T. butter
6 cans (15 1/2 oz. each) great northern beans, rinsed and drained
4 cans (14 1/2 oz. each) chicken broth
2 c. water
2 jalapeno peppers, seeded and chopped
2 tsp. chili powder
1/2 tsp. each white pepper, cayenne pepper, ground cumin, and pepper
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. dried parsley flakes
1/4 tsp. hot pepper sauce, optional
1 cup (4 oz.) shredded Monterey Jack cheese

In a Dutch oven, cook the pork, onions, and celery in butter until meat is browned.   Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, and hot pepper sauce, if desired.   Bring to a boil.  Reduce heat; cover and simmer for 1 1/2 hours.
Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency.  Sprinkle with cheese.  Yield : 15 servings.

OK...here's what I changed this time.  I used a 7 oz. can of green chilis instead of the jalapenos.  I don't do jalapenos.   :wink   Also, the cooking time is too long. I was afraid the beans would fall apart, so I uncovered the pot after about 40 minutes of cooking and then simmered for about 40 minutes more uncovered and it was fine.  Also, I didn't add the cheese to the pot.  I let each person put the cheese on the chili in their bowl.

Now...for next time....I would NOT put the onions and celery in with the pork while browning it.  By the time the pork was browned, the onions and celery were DONE.  I think since the simmering time is so long, it would be OK to put them in for just the last minute of browning the pork and then adding the other ingredients.  It also was very watery and took a long time to cook down.  So next time I am going to eliminate the 2 c. water and see what happens. 

The taste is very good!!!  I just want it to be a little thicker.  Hope you enjoy it as much as hubby and I did!!!  :bigsmile

WOODY, I will maybe make this tomorrow seeing I have all the ingredients.  I will omit the water also.  I think I will half this recipe as it makes to much for two people.  Thanks for bringing this recipe over. 

Gosh, it sure has been awhile since I've been here! So many new things to try. Now pecan pie is my favorite and add a little peanut butter and chocolate I just may die a happy woman.

I never make pecan pie anymore because I'm the only one who will eat it. I won't order it here in NJ because it just isn't the same as the ones that you get in the South. Rest assured that I will try this one soon.

Deanna, I have put Pizza Dip in a crock pot and it was fine. Mostly I just microwave it because the boys gobble it up so fast. I made a batch yesterday for Easter. I also made cheese sauce for scalloped potatoes and Easter Bread also called Braided Egg Bread. My freezer is getting full.

I'll post the bread recipie soon. It makes the most delicious french toast instead of the usual white bread.

Mary,
I make braided Easter bread, too.  Is it the one you put Easter eggs in???  It's a tradition in my house on Easter.   :bigsmile  If not the same, I will look forward to trying yours!!!

Let me know what you think, Pepe!!!  I like to make big batches because I come home for lunch and love leftovers.  I will freeze some containers of this for  later.   :bigsmile

Debbie, I don't put eggs in the bread but I think that you certainly could.

Braided Egg Bread

1/2 cup sugar
1/2 cup shortening
2 teaspoons salt
1 cup hot milk
2 eggs plus 1 egg to brush on formed bread before baking
2 packages yeast
1 cup warm
6 cups white flour (approximately)
Sesame seeds (optional)

Place sugar, shortening and salt in a bowl, whisk together to mix
Add hot milk and stir to soften
Beat in eggs
Proof yeast in warm water and stir into shortening mixture
Add 4 cups flour, 1 cup at a time, beat until smooth
Add enough flour to make a SOFT dough

Note: Do not over stuff the dough with flour. Sometimes it will only take 5 cups of flour total and other times it can take all 6 cups. As with most breads it is better to prepare dough when it is not raining and when the barometer is rising and not falling. Don't ask me why but it works.

Kneed until smooth
Cover and let rise in a greased bowl until doubled
Punch dough down
Divide into 6 pieces and roll each piece into a 12 inch long rope
Shape into 2 braided loafs and let rise on a greased baking sheet until doubled again
Brush top with the third egg beaten and sprinkle with sesame seeds if desired
Bake in a preheated 370 degree oven for 20 to 25 minutes

Note: Half way through the baking time I rotate the loaves to ensure even browning.
You can tell when the loaf is done by tapping gently on the top. When it has a hollow sound it is done.

Lori, your carott and crab soup sounds delicious!

Mary - The recipe sounds very good!!!  I will have to try it.

Pepe - Did you try the Spicy Pork Chili???

They bring books into our school for teachers to buy...all kinds of books at a discount.  I bought my daughter a Crock Pot cookbook since she has a crockpot....and for each book you buy, you get to put in for a chance to win a book, and I WON the same crock pot book!!!  As soon as I find some new recipes, I will share here.  :bouncy

Today all I wanted to make is blueberry muffins. Jeepers, they are way too expensive this early in the season I know I have paid an arm and a leg before but this is just too expensive even for me once a year when that's all I want. I'll make them all summer when they are reasonably priced.

I want to plant blueberries. Norm is not so happy about that...yet.

I'm on my new laptop and my son Brian has it set up to network with my old computer. Not working today. Worked fine for the past few days. So I'll post the recipe when I finally break down and pay for the blueberries.

If anyone has a recipe for a classic potato salad I'd really love to try it. Mine is not great to say the least so I buy it at Shop-rite but sometimes the potatoes are almost raw but it is still much better than  what I make.

Hamburgers on the grill tonight and store bought potato salad.

Deanna, I've started taking pictures of my food and inserting them in my recipe files. :roflmao  Norm and the boys were laughing their heads off. Both kids wanted me to print a few out.

MARY, did you check the bags of frozen blueberries, they are usually cheaper and just about as good.  When I see potato salad in the stores that look good I always ask for a taste first and end up never buying any of it as the potatoes are always hard, my potato salad is good just hate the trouble of making it. Always enjoy your posts Mary!!!!!!

Pepe, I never gave frozen blueberries a thought! I certainly will try that tip when blueberries are out of season. I bought blueberries at the salad bar in the supermarket and made muffins for Mother's Day.

When I was a little girl we went to my aunt and uncle's place in Long Island for vacation every year and every morning we went out and picked blueberries for pancakes or muffins for breakfast and sometimes for a buleberry pie.

I'll post the recipe soon. Norm just asked it I wanted to go out for lunch! We're going to a place that has outdoor tables and since this is the first really nice day for eating out we are going in a few minutes.

Blueberry Muffins

2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg

2 eggs
1 cup milk
1/3 cup melted butter
1 teaspoon vanilla extract

2 cups blueberries

Preheat oven to 375 degrees

In a large mixing bowl combine the first five ingredients.
In another bowl beat eggs lightly then add and mix the other wet ingredients.
Combine the wet and dry ingredients and stir until a moist batter forms
Fold in blueberries
Fill muffin tins and sprinkle tops with extra sugar if desired

Bake 20 to 25 minutes

Yield: 1 dozen

I usually add a little extra sugar in the mix because I like these muffins extra sweet

MARY, YUMMMMMMMMMMMMMMM!!!!  I was waiting for this recipe.  I am following you around today just read your post on the Garden thread!   :lol Thanks for the recipe.

Pepe, I'm following you around today! Below is the recipie that you requested in the garden thread. It's from a Susanne Somer's cookbook.

Homemade Mayonnaise

2 organic eggs (see note)
1 teaspoon red wine vinegar
juice from 1/2 lemon
1/2 teaspoon salt

Don't ask me how that got posted! I've lost posts in the past few days now this darn computer is just posting away on it's own!

1/4 teaspoon ground white pepper
dash of Tabasco sauce
Dash of Worcestershire sauce
1 cup vegetable oil

Blend all the ingredients except the oil with a whisk or in a blender. Add the oil very gradually in a thin stream whisking constantly. Adjust seasonings to taste and refrigerate.

Note: Wash fresh eggs in shells in soapy water first and rinse thoroughly to helpavoid and danger of salmonella.


When I make this I use whatever eggs that I have on hand. I usually only make a half batch because I don't like the yellow color it has but the flavor is great. I usually mix with store bought mayo to adjust the color.

 Attention all cooks,

Gotta tell you about my cooking ordeal yesterday, it is hilarious?

I was taking dessert and salad to my sister's for dinner.
Salad no problem. I"ll give you the recipe later.
BUT.......

APRICOT TART WITH FRANGIPANI AND TOSASTED ALMONDS.

   Baked puff pastry for tart shell, wasn't quite high enough to hold thecustard and apricots . No problem i could improvise.
   Halved pitted and bake aproicot s to sweetn them.

Did't work the were sour as can be

Pured the with sugar, the more, sugar, then more sugar, still ver----y tart. Added 8 oz. Cream cheese. Better but still sour. More sugar.

I DON'T GIVE UP EASILY AND I DON'T KNOW WHEN TO QUIT.

SO-- THAT PUREE IS NOT GOING INTO A TART SHELL.
i GRABBED A YELLOW CAKE MIX, DUMPED THE APRICOT MIX, THE CAKE MIX, AND THREE EGGS AND MADE A CAKE.

MUCH TO MY SURPIZE IT TURNED OUT OKAY,

The  I turned it out onto a tray and it broke into 3 pieces. Chane in plans again.

Plunked it carefully back in the pan. made a yummy chocolate buttercream frosting with almond and vailla extract and spread it on top to hide the problems.

That was the weirdest tasting cake, not bad , great frosting, but the sour cake through it off just a little. :lmao

:lol Nancy

I have had days in the kitchen just like you did.  :lmao

Here is one of the stories that still gets told :rolleyes in my house:

A few years ago I went on a bus trip to Atlantic City with my husband, my parents, and their next door neighbors.  We took along a small coffee pot for our hotel room and a small portable bar. :wink We took all the makings for coffee and for making Margarita's.

We watched the movie Mr. Holland's Opus on the bus trip home.  When we arrived back home, the movie was not over.  There was about 15 minutes left to view.  I decided to rent the movie so that we could all see the ending.  There happened to be a fundraiser supper in our area the following evening that we were all going to, so I invited my parents and their neighbors over to see the end of the movie after that supper. 

I decided to make rice pudding that day for dessert for all of us to go with the movie.  When I was making the rice pudding I took the container of sugar we had packed to take on our bus trip and added it to the pudding.  There was about 1/4 cup of sugar left when we got home.

Well, as fate would have it, no one wanted dessert that evening because we had all eaten too much at the supper served.

Well it is a good thing that no one wanted some pudding during the movie!!! 

When my husband got himself a bowl of the pudding the next day, he said, "Can you taste this?? It tastes strange to me."  I tried it and I knew right away what I was tasting.  It was the saltiest pudding I have ever tried. Apparently, the leftover sugar was actually the leftover salt for the Margaritas. 

To this day, I am glad that none of the guests wanted dessert that night.  :lmao

Did you know that the box of aluminum foil has little tabs on the sides that when you push them in they will secure the roll of foil in place? I had no clue that they were there. Once I discovered that I looked at the plastic wrap box and sure enough the tabs were on that box also! My rolls are now secure in their little boxes and I can sleep better at night knowing this. :angelThose little tabs were not on my wax paper box but that box is very old so maybe this is something new. Anyway, my shopping list now has "check wax paper box" on it! :roflmao

BUMP!!!!

I'm bumping this thread forward - it is Christmas time - anybody have a recipe they want to share?

How I miss everyone posting here, it was always so much fun to come and see what you all were serving to your families and to guests.  It would be great fun to see what everyone is fixing for the holidays for snacks, desserts or main meals.  I am looking for something different to fix but just don't know what it is yet.   I have asked FRANKIE to post her Oatmeal cookie recipe for me. 

Pepe - there is nothing special about my oatmeal cookie recipe - it is the one on the Quaker Oats box! I bet your problem with oatmeal cookies has to do with your oven - this recipe will make soft or hard cookies, depending upon the length of time in the oven. Just experiment with taking cookies out at different times until you find a consistency you like:

Vanishing Oatmeal Raisin Cookies

1/2 pound (2 sticks) margaine or butter, softened
1 cup firmly packed brown sugar (light or dark)
1/2 cup granulated sugar
2 eggs
1tespoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker oats (quick or old fashioned - uncooked)
1 cup raisins

Heat oven to 350 degrees. Beat together sugars and butter until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt, mix well. Stir in oats and raisins, mix well. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 10-12 minutes until golden brown (adjust time to your oven!) Cool one minute on cookie sheet, remove to wire rack. Makes 4 dozen cookies.

 Variations: Bar cookies: Bake 30-35 minutes in ungreased 13 x 9 inch metal baking pan.
                   Chopped pecans or walnuts  (1/2/ cup) may also be added to this recipe

And here is the chocolate pie recipe you wanted. I bet anything it is the same chocolate pie your grandmother cooked, because it is the same one my grandmother cooked! The recipe is from the box of Hersheys cocoa:

Crust - make the pie crust of your choice or buy one 9-inch deep dish pie crust (guess which one I do!  :lol ) You will need a deep dish pie plate or crust because this recipe makes a lot of filling. Bake pie crust at 325 degrees until lightly browned.

Filling:  1 1/2 cups sugar
             1/2 stick butter (or margazine) softened
             3 level tablespoons Hershey Cocoa
             4 level tablespoons self-rising flour
             3 egg yolks
             l large can evaporated milk
             1 teaspoon vanilla

Mix dry ingredients first to avoid lumping during cooking - then add wet ingredients - cook until thick over medium heat, stirring constantly, until mixture thickens. Pour into baked pie shell.

Meringue: Whip 3 room-temperature egg whites (4 if you like a tall meringue) until soft peaks form.  While still beating, slowly add 1/4 cup sugar and 1/4 teaspoon cream of tartar. Beat until stiff peaks form and meringue is glossy. Spoon onto pie, and bake at 325 degrees until meringue is lightly browned.

It would not be Christmas around here without chocolate pie.

FRANKIE, thanks so much for taking the time to post these recipes and I know it does take time to type them up.  I bet that is the chocolate pie recipe my mother made as I remember her using a can of pet milk.  I promise you I will make both these recipes the pie and the cookie.  Have to wait till after Wednesday though as that is shopping day for me. 

Frankie

I think that is the chocolate pie recipe my mother made and her mother made, too!  Love that pie.  I may try it or have Skip!  :wink

Pepe,

I'm glad to see activity on this thread again.  I tasted some wonderful food at some recent gatherings and hope to get some of those recipes, also! :thumb

PRISSY, I missed this thread also, I thought it was fun to hear what people were cooking for every day meals and special meals.  I sure hope people notice it is active again and start posting once more.

At the Pond Club Christmas Party/Pot Luck dinner, one lady brought these fabulous cream cheese bars.  She just sent me the recipe, and it looks simple!


Cream Cheese Squares (makes about 35 1-3/4 inch squares)

2 cans refrigerated crescent roll dough (keep refrigerated until ready to use)
2 8-ounce packages cream cheese, softened
1-1/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 cup butter, melted
1 teaspoon ground cinnamon

1.  Preheat oven to 350 degrees.  Grease a 9 by 13 inch pan.  Press one can of crescent roll dough into the bottom of prepared pan.
2.  In a medium bowl, mix together the cream cheese, 1 cup of the sugar and the vanilla until smooth and creamy.  Spread over crescent roll layer in pan.
3.  Unroll second can of rolls and lay them gently on top of the cream cheese mixture.  Do not press down.  Pour melted butter over entire pan.
4.  In a small bowl, combine remaining 1/4 cup sugar with cinnamon.  Sprinkle cinnamon-sugar over top of crescent rolls.  Bake 25-30 minutes, or until top is crisp and golden.  Store, covered, in refrigerator.

(There is a blank in front of "cup butter, melted."  I am going to guess that means 1 cup or a stick of butter!)
EDIT:  I changed the butter to 1/2 cup (or 1 stick).

PRISSY, sounds like a great recipe!!!  You talk about calories this recipe has it and that is why it would be so good!!!!!   :lol  I would think it would be 1/2 cup of butter or 1 stick as I can't imagine a whole cup of butter.  I think I need another refrigerator, mine just does not have enough room to put extra food in when the holidays come.  Will certainly make this recipe as it also sounds very easy.  I love to make sweets but the problem is I don't have anyone but me and hubby to eat them than we either get fatter or I end up throwing it away.  I need the Claymaniacs to live closer to me.!!!!!!

Pepe,

I think you're right!  One stick or 1/2 cup butter!  I may make this to take to the Christmas brunch at JoAnn and Jennie's on Saturday!   All those calories!!  No wonder it was so good!  :bigsmile

We actually have a second refrigerator in our laundry room.  We used to have a refrigerator on the patio just outside the kitchen, but we gave it away.  It was a harvest gold side by side refrigerator from Montgomery Ward that I had for more than 30 years.

Now, the side by side refrigerator with an ice and water dispenser in the kitchen just doesn't seem to hold very much.  Especially, the freezer.  So, having the second refrigerator is convenient! :thumb

PRISSY, you know what interests me in this recipe is the cinnamon on top.  THat is really interesting and I will have to make it to taste the flavors.  Should be wonderful. 

Hello talented culinary artists!  I have a request.  My company has a pot luck dinner for employees for Christmas.  That means all the employees have to bring all the food.   :smile

Anyway, I was asked to bring a green bean casserole type dish.  I would prefer to do something a little different, rather than the proverbial creamofmushroomsoup recipe.

Does anyone have any suggestions?  I like the traditional recipe, but if I could even just jazz it up a bit with some different herbs or seasonings, that would be fun.

Thanks for any ideas you might have.

:thx

PAMELA, so good to see you here.     I cook my green beans  in a can of chicken broth for flavor, when the beans are done and the broth is mostly cooked away I add sliced mushrooms which I have sauteed in butter and add sliced almonds I add lots of butter and some Lawry's season salt.  Place in casserole, sprinkle a little parmesean cheese on top.  You can also add some diced pimento on the top for color seeing it is Christmas.   

Pepe,

You know why I laugh when I see something about a green bean casserole! :lol  Your variations sounds delicious.


Pamela,

Pepe's recipe sounds terrific.   I did find this link to some other variations on the green bean casserole:

GREEN BEAN CASSEROLE VARIATIONS (http://www.razzledazzlerecipes.com/thanksgiving/original-green-bean-casserole.htm)

PRISSY, when Pamela mentioned the Green Bean Casserole I did laugh.  All that worry  you did with those darn green beans!!   :lol :lol

Pepe, that does sound GOOD!    I'm definitely going to use your recipe.  I may throw in some random herbs (marjoram, maybe?) just to surprise everyone.

Thanks VERY much!

Prissy, some of those recipes at your link look good too.  I like green beans so I will probably try some of those as well.

:thx

PS - I want to hear the green bean story!   :para

All of those green bean recipes sound good!

It seems that here everyone makes green bean bundles this time of year - they are good, and they look festive. To make them, use whole green beans (if nice ones are available in your part of the country in the winter - beans that are small, straight, and uniform in size are best). If you are using fresh green beans, cut off each end, and blanche in salted water. Bundle several together (enough that 1/3 slice bacon will fit around them) and secure the bacon with a toothpick.  Pour a small bottle of French  salad dressing over the bundles, and bake in a 350 degree oven for 30 minutes (or until the bacon is cooked - adjust time to your oven). You can also place a strip of either red bell pepper or pimento over each bundle beore baking for extra color and flavor.

Variations: instead of the French dressing you can use butter, sliced mushrooms, your favorite seasonings, etc. And you can use canned or frozen green beans (if you can find whole frozen green beans!) The recipe calls for 2 pounds of fresh green beans for a large baking dish.

Frankie,

The green bean bundles sound really good.


Pamela,

Almost every Thanksgiving Skip and I spend the day with friends in East Texas.  Thanksgiving, 2007, I asked our hostess what I could bring, and she said the green bean casserole.  And I had to buy a certain brand of frozen green beans.  I had never made the green bean casserole and could not decide what I should do.  I know it's not that difficult, but I ended up just taking all the ingredients out to their house and she ended up putting it together.  This year, I got to bring my Mandarin orange salad, which I can make in my sleep.  She made the green bean casserole!  :bigsmile

So when you asked for a variation on the recipe,  it made Pepe and me both laugh.  Pepe remembers my dilemma! 

 :santawave

We've had our private Christmas with our children and grandchildren this weekend. Daughter Amy brought me this recipe - it is a cake that was served at SIL's party at work, and he loved it so much that Amy called the woman who baked it and got the recipe. I've had a 7-Up Cake recipe for years, but this Coca-cola cake recipe is new to me:

Coca-cola Cake

Cake
2 cups sugar
2 cups flour
1 1/2 cups small marshmallows
1 stick butter
3 tablespoons cocoa
1 cup Coca-cola
1 teaspoon baking soda
1/2/ cup buttermilk
2 eggs
1 teaspoon vanilla

Frosting
1/2 stick butter
3 tablespoons cocoa
6 tablespoons Coca-cola
1 pound (box) powdered sugar

Preheat oven to 350 degrees. In a bowl, sift sugar and flour. Add marshmallows. In sauceman, mix butter, cocoa, and Coca-cola. Bring to a boil, and pour over dry ingredients; blend well. Disolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well. Pour into a well greased 9 by 13 inch pan and bake 35-45 minutes (depending upon your oven) Remove from oven and frost immediately.

To make frosting, combine butter, cocoa, and Coca-cola in a sucepan. Bring to a boil and pour over confectioner's sugar, blending well. Spread over hot cake. When cool, cut into squares and serve. (I also think it woul be great served hot with vanilla ice cream!)

  YUMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!!!

FRANKIE I have heard of a cake made with coke but never knew it had marshmellows in it.  Very interesting!!!!!!!!!!  I will try making it about February I think as after I eat all these cookies I am baking for Christmas and the Cherry Cheesecake I am making plus eggnog that I love I think come January I better not put anything sweet in my mouth.  Let me know if you make it!!!!  AMY will have to make it for SIL birthday.  Thanks so much for posting the recipe, you have to be tired!!!!

Pepe - Amy did make the cake - it was the first cake she had made without using cake mix, and she says it is really good. The recipe sounds, to me, like a Mississippi Mud cake, except that it has Coca-cola in it, and this recipe does not include pecans! We already had so many desserts made that we did not make this cake while she was here - but I will try it after this week - too much else going on right now!

The Campbell's Soup Site emails me recipes occasionally.  This slow cooker recipe I received today looks interesting and one I may try! :thumb

Campbell's Slow-Cooker Chicken & Dumplings
from Campbell's Kitchen

Prep Time: 20 min.
Cook Time: 8 hr.

 
Ingredients:
1 1/2 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)
2 cups whole baby carrots
2 stalks celery, sliced (about 1 cup)
2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk


Directions:
Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.

Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.

Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.

Stir the baking mix and milk in a medium bowl.  Spoon the batter over the chicken mixture. Turn the heat to HIGH.  Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

*Or on HIGH for 4 to 5 hours.

Serving Suggestion: Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries and raspberry-pecan vinaigrette. For dessert serve wedges of mixed berry pie with whipped topping.

Serves 8.


For a flavorful twist, add one teaspoon of chopped chives to the biscuit mix.

PRISSY,  I will certainly make this.  I have been looking for crock pot recipes since I got my new crock pot.  I use cream of chicken soup a lot even on my beef roasts in the crock pot, it is so good.

Pepe,
The Chicken & Dumplings recipe sounds good.  I like crock pot recipes, too.

Frankie,
I have seen recipes for the coca cola cake, too, but have not made one.  I have made a coca cola jello salad before.


Last evening at the Soul Food Cafe, our supper at church, dessert was a Toll House Pie, which was like a thick chocolate chip cookie in a pie shell. This was absolutely delicious and served with a scoop of vanilla ice cream.

Pepe, there is a recipe for the Toll House Pie in the church cook book near the end of the book.


Here is a recipe from Nestle:

NESTLÉ® TOLL HOUSE® Chocolate Chip Pie

The sweet, creamy richness of a brown sugar base makes this chocolate chip pie a perfect foil for chopped nuts and whipped or ice cream. 
Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 15 min cooling | Yields - 8

Ingredients:

1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
 

Directions:
PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

NOTES:
* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

(http://img.photobucket.com/albums/v447/Prissy2/Treats%20amd%20Sweets/28218x400.jpg)

PRISSY that pie looks and sounds great.  The picture of the pie shows they are a bit skimpy with the whipped cream!!!   :lol  At my house fresh whipped cream would cover the whole top of the pie!   :bouncy :bouncy  Sounds like an easy recipe also and fast.  I made the sugar cookie they had in the church cookbook and it was wonderful!!!!!!!!!  Anymore crock pot recipes that you have tried and are good let me know.

 :clap :clap

OMG! My Dh love what he calls Tollhouse pie.
He has his mom make it every Christmas and Thanksgiving.
Thanks for posting it.

Thanks for the new recipes!!!  I always like to try something new.   :bigsmile
Woodstock :bouncy

 :thumb ooh the cream cheesecake squares sounds yummy..

thanks for sharing Prissy!

Jules

Chicken Pasta & Vegetable Casserole

From: Campbell's Kitchen
Prep: 10 minutes
Cook: 35 minutes
Serves: 4
Try this tasty, quick-cooking casserole featuring chicken, colorful vegetables and a special ingredient - stuffing - that adds great texture and flavor.


Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
3/4 cup water
1 bag (about 16 oz.) frozen vegetable pasta blend
2 cups cubed cooked chicken
1 cup Pepperidge Farm® Herb Seasoned Stuffing
2 tbsp. butter OR margarine, melted


Directions:


MIX soup, water, vegetable pasta blend and chicken in 2-qt. shallow baking dish. Mix stuffing and butter. Sprinkle on top.

BAKE at 400°F. for 35 min. or until hot.

TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.



Campbell's emails me recipes every couple of weeks.  This looks easy and good!!  (I wonder about using chicken broth instead of the water??)

PRISSY,  I would use the chicken broth instead of water.  When ever a recipe calls for water in a main dish I always use chicken broth.  I even use chicken broth to cook my frozen green beans in.  Recipe sounds good will try it as soon as I get to the store to buy those frozen vegetables. 

PRISSY , the luncheon you went to for Jennie's birthday, was the broccoli in the corn bread or served separate?

 

The broccoli was in the cornbread, Pepe.  I will try to type those recipes up and post them here soon.  I am on the look out for apricot nectar to make the Mandarin orange salad with almonds. 

I thought you said you use chicken broth instead of water in some of your recipes.  One of my sisters said she always uses ginger ale instead of water when making a cake.

:hugs

Here is the latest recipe sent to me by Campbell's.  It sounds good!


Chicken in Savory Lemon Sauce
from Campbell's Kitchen

Prep/Cook Time: 20 min.

Ingredients:
vegetable cooking spray
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Chicken Soup
1/2 cup water
1/4 cup chopped red pepper OR green pepper
1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes
1 tbsp. lemon juice
1/2 tsp. paprika
4 lemon slices


Directions:
Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until it's well browned on  both sides.

Add the soup, water, pepper, parsley, lemon juice and paprika to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top with the lemon slices.

Serves 4.

Serve with a white and wild rice mix and steamed green beans.

PRISSY, that recipe does sound good and so very easy.  Love the lemon in it, makes everything taste fresh and brings out the flavors.  Oh by the way love your new avie perfect for this time of year I think it is supposed to be spring but not here in East Tawas.  :lol

Just tried this new recipe today.  It was absolutely scruptious!  I found it on grouprecipes.com


Slow Cooker Savory Pot Roast

Ingredients
! can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup (Reg, Fat Free/ or Low Sodium)
1 pouch (2 oz) dry onion soup mix
6 medium potatoes, cut into quarters (about 6 cups)
6 medium carrots, cut into 2-inch pieces (about 3 cups)
3 1/2 to 4-lb boneless beef bottom round roast or chuck pot roast
Chopped jalapenos (optional)
Garlic cloves (optional)
1/2 cup cooking sherry

Directions
1.  Stir the mushroom soup, onion soup mix, potatoes and carrots in a 3 1/2 quarter slow cooker.  Add the beef and turn to coat.  Add cooking wine.
2.  Cover and cook on LOW for 8-9 hours OR on HIGH for 4-5 hours.

Serve with a tossed green salad and crusty Italian bread.

I was going through my coupon pages from the Sunday paper and saw these cute Easter cupcakes in an ad for McCormick's.

(http://img.photobucket.com/albums/v447/Prissy2/Easter/BunnyCupcakesashx.jpg)

Bunny Cupcakes
     
Hop on over to the kitchen to prepare these cute as can be cupcakes. Perfect for spring celebrations, Easter, baby showers and birthday parties.

Makes 12 (1 cupcake) servings.
Prep Time: 30 minutes

1 container (16 ounces) vanilla frosting
McCormick® Assorted Food Colors and Egg Dye or McCormick® Assorted NEON! Food Colors and Egg Dye
2 cups flaked coconut
12 unfrosted cupcakes
12 plain donut holes
12 large marshmallows
6 pink jelly beans, halved crosswise
Chocolate sprinkles
Miniature semi-sweet chocolate chips

1. Tint frosting pink or blue, using 4 drops red or 4 drops NEON blue food color. Place coconut in resealable plastic bag. Add 4 drops red or 4 drops NEON blue food color to coconut in bag; shake until coconut is evenly tinted.
 
2. Spread top of each cupcake with tinted frosting. Press each cupcake into tinted coconut to cover top completely. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the bunny’s head.
 
3. For the ears, cut a 1/4-inch slice off the flat ends of each marshmallow to make 24 slices. Dip cut sides of the marshmallow slices into the coconut until completely covered. (Reserve remaining marshmallow pieces.) Attach 2 marshmallow slices to the head of each bunny with frosting to create ears.
 
4. Press a jelly bean half into the face for the nose and sprinkles for the whiskers. Use the chocolate chips for the eyes. Press the plain marshmallow pieces into the cupcake for the belly.

Test Kitchen Tips:
To make 6 each pink and blue cupcakes, use 2 drops of each food color in each half batch of frosting and coconut.
 
For ease in frosting donut holes, first insert small wooden skewer into donut. Use skewer as a handle when frosting donut. Invert frosted donut onto cupcake then remove skewer.

Link to this recipe:

http://www.mccormick.com/Recipes/Desserts/Bunny-Cupcakes.aspx

(http://img.photobucket.com/albums/v447/Prissy2/Easter/ChickCupcakesashx.jpg)

Chick Cupcakes
     
Hatch a batch of these cupcakes this Easter with your little kitchen helpers.

Makes 12 (1 cupcake) servings.
Prep Time: 30 minutes

1 container (16 ounces) vanilla frosting
McCormick® Assorted Food Colors and Egg Dye
2 cups flaked coconut
12 unfrosted cupcakes
12 plain donut holes
12 pieces candy corn or 6 orange jelly beans, halved lengthwise
Miniature semi-sweet chocolate chips

1. Tint frosting yellow, using 18 drops yellow food color. Place coconut in resealable plastic bag. Add 12 drops yellow food color to coconut in bag; shake until coconut is evenly tinted.
 
2. Spread top of each cupcake with tinted frosting. Press opposite sides of each cupcake into tinted coconut. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the chick’s head.
 
3. Press coconut on top of the head for feathers. Insert a candy corn or jelly bean half into the face for the beak. Use the chocolate chips for the eyes.

Test Kitchen Tip: For ease in frosting donut holes, first insert small wooden skewer into donut. Use skewer as a handle when frosting donut. Invert frosted donut onto cupcake then remove skewer.

Link to this recipe:

http://www.mccormick.com/Recipes/Desserts/Chick-Cupcakes.aspx

Prissy - what cute cupcakes - and they look easy enough for a small child to make!  :clap

 :wave

My sister has been here for 10 days, and I have taken her to some restaurants where she could sample food that she probably could not get in her home state of Tennessee. Louisiana, is, unfortunately for my waistline, a state with great food. Yesterday we had a sampler platter of fried green tomatoes, alligator, (served in individual bite-size pieces with a choice of several dips), mini meat pies (ground beef, highly spiced, in a pie crust), and Shrimp Remoulade. The shrimp was served cold, in a pretty serving glass - sauce in the glass, and the shrimp "hooked" onto the side of the glass. Shrimp Remoulade may also be served over lettuce. So many people enjoy boiled shrimp in the summer, and this is a good change from the tomato-based seafood cocktail sauce:

Remoulade Sauce

1 cup French dressing
1 cup Creole mustard
2 tablespoons paprika
1 tablespoon horseradish
1 tablespoon grated or minced onion
1 teasoon Worcestershire sauce
1/2 teaspoon celery salt
Juice of one lemon

Combine ingredients. Blend thoroughly. Chill until ready to serve.
1

I also bought this for my husband yesterday - it is a jalapeno pepper griller! You fill, clean, and empty the peppers of seeds, then fill them with almost anything you want and grill them. This griller can also be used in the oven. I also think the recipes would work just as well if the peppers were wrapped in aluminum foil and cooked in the oven without the griller, but the griller looks like fun. This photo doesn't show it very well, but the griller has legs to keep the peppers up off of the grill:

(http://i4.photobucket.com/albums/y130/fhmmany2/Garden/042909GARDEN007-1.jpg)

The general instructions that came with the griller are:


Some of the recipes include sausage (breakfast sausage) and cream cheese, shrimp (one shrimp per pepper) and peanut butter (says it sounds crazy - and it does - but the peanut butter is supposed to cut the heat).

I bought this for my husband for either his birthday or Fathers' Day - they are 2 weeks apart. Hope I can keep from giving it to him until June. He does love to grill & to try new things. These grillers may be sold in other parts of the country (although not in the shape of Louisiana  :lol ) but I have never noticed them for sale here before.

FRANKIE, that shrimp sauce sounded wonderful.  I will have to make some I bet it would be good on other meat too.  Also might not be as fattening as tarter sauce which I use on fish.  What interesting recipes for the pepper cooker!!!  Lewis will sure have fun with that.  I have never seen anything like that and I am always looking at grilling things for my son in Arizona, makes wonderful gifts.

hI EVERYONE - THOUGHT I'D COME OVER AND SHARE AWONDERFUL, EASY RECIPE WITH YOU. IT'S TRULY  LUSCIOUS, ESPECIALLY IF YOU ARE A CHOCOLATE LOVER.
                                   CHOCOLATE CREAM DESSERT

       3 CUPS VANILLA WAFER COOKIE CRUMBS
       1/4 CUP SUGAR
       2/3 CUP MELTED BUTTER

       1 CUP MILK
        10 OZ. PKG. LARGE MARSHMALLOWS
        1 - 7 OZ. PKG. HERSHEY CANDY BAR
       2 CUPS WHIPPING CREAM, WHIPPED
        1/2 TEAS. VANILLA EXTRACT

IN A 9X13 PAN, PUT GROUND VANILLA WAFER CRUMBS AND SUGAR - MIX. POUR MELTED
BUTTER OVER CRUMBS, MIX UNTIL CRUMBLY, RESERVER 1/3 CUP FOR TOPPING. PRESS REMAINING CRUMBS INTO PAN AND PUT IN FRIG TO COOL.

IN A LARGE PAN, OVER LOW HEAT, MELT HERSEY BAR, MARSHMALLOWS AND MILK.  STIR CONSTANTLY UNTIL ALL IS MELTED, THEN SET ASIDE AND COOL TO ROOM TEMPERATURE. MEANWHILE, BEAT WHIPPING CREAM UNTIL WHIPPED AND FOLD INTO CHOCOLATE MIXTURE. ADD VANILLA.  REFRIGERATE FOR 3 TO 4 HOURS. SPRINKLE WITH REMAINING CRUMBS.

IF YOU DON'T WANT TO BOTHER USING WHIPPED CREAM, TRY USING ABOUT 12 OZ. OR 16 OZ. OF COOL WHIP. EITHER WILL WORK FINE. THIS RECIPE TAKES NO BAKING, JUST REFRIGERATE FOR AT LEAST 4 HOURS. IT'S REALLY GOOD. LET ME KNOW WHAT YOU THINK.

HUGS TO ALL - EVELYN

Evelyn, your dessert looks scrumptious.  But I think I'm going to use Ghardelli Dark Chocolate in place of the Hershey's bar!  Yum!!!

Thanks!

Thea - that's what Bozena said she was going to do, use a dark rich chocolate.

Aha!  I always knew that Bozena was a class act!  (along with you!)  :hugg :hugg

Evelyn,

I'm always interested in a new way to eat chocolate!!  :lol  Sounds delicious!! :yum

:choc

Prissy - It's really easy and delicious too. When Bozena was here at Christmas last year, I made it and she just loved it. When I went down to Florida , she said "let's make it", but I didn't have the recipe. So, I promised i'd put it here so that everyone could see it.

Let me know if you like it!!!!

At my sisters job they talk about food a lot and sometimes have a contest to see who makes the best. She won the macaroni salad contest. The recipe I'll post is a dip contest. She wouldn't tell us what was in it until she knew that we all loved it.

Dip For Fruit

8 oz. package of Cream Cheese

8 oz. jar of marshmellow Fluff

fresh lemon juice (it does make a difference)

fresh fruit

Combine the cream cheese and fluff. Add lemon juice 1 teaspoon at a time until the mix tastes like cheesecake, refrigerate.

I always cut the recipe in half for just the 2 of us. I like it best with strawberries, pineapple and/or melons.

MARY, how wonderful to see you posting here.  I love this thread and it doesn't seem to be very active like I would like.  I would love to hear about  your sister's macaroni salad.  If she would part with her recipe I would love to have it.  Sounds like I would love to work where  your sister works.  Love to talk about food. 

The macaroni salad is an old family favorite. No one ever wrote it down but we learned by doing and eyeballing it. When Tim asked me for it I did take the time to measure and count  in order to give it to him.

The first iip I give you is to use Hellmann's (Real) mayonnaise and not Miracle Whip and definitely not low fat. After a year of making it Tim decided to cut calories by using low fat mayo. He really cut the calories because he threw it out! The next tip is to use real lemon juice if you can.

Macaroni Salad

2 c. elbow macaroni
11/2 cups Mayonnaise
1 T. lemon juice concentrate
2 T milk
3 to 4 celery stalks, thinly sliced
25 (or more to taste) Spanish olives
2 cans tuna, drained and flaked

Cook elbows until tender in salted water, drain well and rinse with cold water to stop cooking. In a la reg bowl whisk together Mayonnaise, mild and lemon juice until smooth. Stir in celery, olives and tuna. Add elbows and mix well. Refrigerate until cold.

This will serve 8 to 10 people so now I cut the recipe in half.

Note: Sometimes I'll use frozen, peeled and devained shrimp instead of tuna. Yum.

Hope you enjoy, Pepe.

MARY, come back!!!!!!!!  Is that 1 tablespoon of lemon juice or 1 teaspoon?  And 2 tablespoon of milk?  Got everything to make it hope to make it tomorrow.  Thanks for posting the recipe!   :hugg

One of my friends brought me this chocolate cake as a late birthday cake.  Skip and I both thought it was one of the best cakes we have ever eaten.

Today she emailed me the recipe:

CHOCOLATE CAKE

Put the following in bowl and set aside:

2 cups sugar
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Put the following in a pot:

5 Tbs cocoa
2 Tbs cinnamon
1 stick butter

In a 2 cup measuring cup put:

1 cup water
1/2 cup oil
1/2 cup buttermilk

Pour the water, oil, and buttermilk into the pot with the cocoa mixture.  Bring to a boil on range, stirring, and let boil for 1 or 2 minutes.

Remove pot from range and add the flour/sugar mixture in the bowl to the pot.  Stir well and add:

2 eggs
1 Tbs Mexican vanilla

Stir all ingredients and then pour into a greased 9 x 13 pan and bake for 20 minutes at 400  degrees.


ICING FOR CHOCOLATE CAKE

In a pot put:

8 Tbs milk
5 Tbs cocoa
1 stick butter

Put the pot on the range on low heat and stir until all butter is melted.

Then add:

1/2 large package sifted powdered sugar (more if needed)
1 Tbs Mexican vanilla
Optional:  Pecans

Stir well and pour warm frosting over cake.

PRISSY, yummm Yummmmmmmmmmm!!!! I have to write that recipe down!!  I knew when I was reading the receipe and saw the cinnamon it was probably a Mexican receipe.  They always put cinnamon usually with chocolate and that is why there food is always so wonderful, they love their cinnamon and so do I.  Will make this for sure.  Thanks for posting.

Prissy,
Thanks for the recipe !  I don't have Mexican vanilla.
Can you buy that here anywhere? The cake sounds
delicious.  :yum

CAROL, last year I saw that Walmart had large bottles of Mexican vanilla for sale.  I bought it and it is very flavorful.  I have not seen it since though.  You would be able to use any vanilla it is just the Mexican is a stronger flavor.   Let us know if you make the cake.

Pepe, sorry I didn't get back to you sooner but a capital T is a tablespoon and a small t is a teaspoon in recipies. I always taste and adjust as needed.

Pepe
Thank's.  Being that you found Mexican vanilla at
Walmart last year it must be aound some where. I
am going to let the yellow pages do my walking and
see if I can find it some where. If I can't find it do you
think if I add a little more of my vanilla like an extra tsp.
would be good to do? I use Watkins Vanilla and that has a
stronger flavor than any other vanilla's you can buy in a grocery
store.Yup, I am going to make the cake and will let you know
when I do. Let me know if you make it too.  :smile

MARY, thanks for answering, I thought so but thought I had better double check.

CAROL, If you use Watkins vanilla that should do fine that is really a good vanilla but sure is hard to find.  Haven't seen the Watkins brand for years.

I just "finished"up a refreshing summer dessert someone might be interested in.  Most of you know that I'm trying to lose weight, so this is one I can use.  If you want to, you could use real sugar to make it less diet.

  My sister made this for us yesterday while she was visiting us.  I thought it was great.

  Peal fresh peaches and cut into halves, set aside.
   Take fresh blueberries, put into a pan with a little water and she added several packets of Splenda(use real sugar if you want) and boil down to a syrupy consistence .
   Cover the peaches with the blueberries while warm and add low fat or regular cool whip.

It was good the next day too and  I didn't reheat the blueberries.

Another good summer treat and quick.  Mix fresh blueberries and watermelon chunks together.  I had them for breakfast. 

   

JoAnn :wave
Thanks for the summer dessert recipe . I am a
diabetic and it sounds sooooo good.  The
blueberries and water melon sounds delicious too. 
I copied them both down already  :yum

Carol,


  You're welcome.  I am always looking for low cal. diets and diabetic diets can fit into many of these types of recipes.  My husband was also a diabetic and I remember that I didn't have many of the great recipes back then as I do today.

JoAnn
That is so true. When I frist found out I was a diabetic
About all the sweet things you could eat was fresh fruit.
All the sugar substitutes would turn bitter if you tried to
heat  them up. But now we have splenda and that heats up
with no bitter taste at all. So now we can make cakes
and everything.  Plus all the sweets you can buy for
diabetics.  Most of those I don't like though, so it is
really nice to get a recipe . Thanks again. I went today
and bought some blueberries, peaches watermelon,
and coolwhip.  :yum

Pepe,
I did find the Mexican vanilla today at the HyVee
grocery store. I bought a small bottle to try it
for Prissy's cake. Walmart didn't have it.

CAROL,  you will like the Mexican vanilla.  When I bought mine a year ago it was in a large bottle for only $5.00.  I couldn't believe how cheap it was since they wanted $3 for about a 1/2 oz of McCormick vanilla.  I will have the Mexican vanilla probably for three more years, I keep mine in the fridge.  The Mexican vanilla and the Mexican cinnamon is really tops.

Pepe
I bought a small bottle of the Mexican Vanilla to see if
I would like it . The price of the small bottle was $ 5
and the large bottle was $11.  They weren't on sale.
I found Watkins pepper on the web site on sale for
$8 . When it isn't on sale it is $10. You can't buy it
in Wakins stores for that. I don't know what I payed
for the pepper, but I'm sure it was more than that.
Also the pudding was on the website and it is cheaper
there too, then in the store. They only listed Lemon,
coconut and vanilla I think. A year ago they had more
flavors than that.

CAROL, just leaving the house and saw your post.  I got the vanilla a lot cheaper at Walmart but like I said they only had it that one time near the holidays.  Never saw it again.  With all the weight I am gaining I won't be baking any time soon.  It is like these steriods are putting a pound a day on me, it is unreal.  I didn't get a chance yesterday to check out if Watkins had a website maybe today.  Hubby has been using the computer looking up deep sea fishing rods to price the ones he has to sell good to know the products are cheaper online as you have to pay postage also. 

PEPE and CAROL, just saw your post about trying to find a website for Watkins vanilla extract.  Here's the linke to the "official" Watkins website.

http://www.watkinsonline.com/productsgroup.cfm?Parent=3&family=314&gCatalogLocale=USA&ECredit=081200N&group=749&gclid=CLCl7_mP05sCFQ_xDAodQSYaJw

Thanks Thea!  :purpbana :purpbana :purpbana

 :wave

I don't usually share recipes that I have never tried, but this one sounds like fun, and I am going to try it when I have all of the ingredients. I have never baked a cake in a crock pot/slow cooker, and think it will be fun to try:

This recipe is in the September issue of Family Circle Magazine:

Applesauce Cake

Makes 8 servings Prep 15 Minutes
Slow-Cook 2 1/2 hours on High

1 1/2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1 egg
1/4 cup buttermilk
1 cup unsweetened applesauce

Bottled caramel sauce, whipped topping, and pecans (all optional)

1.  Coat slow cooker bowl with nonstick cooking spray. Place 1 long sheet of nonstick foil in bottom of slow cooker bowl, with ends hanging over handles.

2. Whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt; set aside.

#.  Beat together butter and brown sugar on high speed for 1 minute. Beat in egg. Scrape down sides of bowl and, on low speed, beat in buttermilk (mixture will look curdled). Beat in applesauce. Add flour mixture to bowl and beat on low speed until combined.

4.  Spread batter into slow cooker. Place a clean dish towel over slow cooker, then put cover on top. Cook on High for 2 1/4 to 2 1/2 hours or until toothpick inserted in center comes out clean. Use foil handles to lift cake out of slow cooker. Cut into slices. Garnish with caramel sauce, whipped topping, and pecans, if desired.

Per serving: 225 calories, 8 g fat (5 g salt), 4 g protein, 35 g carbohydrate, 1 g fiber, 279 mg sodium, 46 mg cholesterol.

Here is the Upside Down Apple Pie recipe from the September, 2009 issue of SOUTHERN LIVING.

(http://img.photobucket.com/albums/v447/Prissy2/Treats%20amd%20Sweets/apple-upside-pie-l.jpg)

Here is the link, also:

UPSIDE DOWN APPLE PIE (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1918538)

Prep: 25 min.; Bake: 1 hr.; Cool: 1 hr., 10 min.

Yield
Makes 8 servings

Ingredients
1  cup  chopped pecans
1/2  cup  firmly packed light brown sugar
1/3  cup  butter, melted
1  (15-oz.) package refrigerated piecrusts, divided
4  medium-size Granny Smith apples, peeled and cut into 1-inch chunks (about 1 3/4 lb.)
2  large Jonagold apples, peeled and cut into 1-inch chunks (about 1 1/4 lb.)
1/4  cup  granulated sugar
2  tablespoons  all-purpose flour
1  teaspoon  ground cinnamon
1/2  teaspoon  ground nutmeg


Preparation
1. Preheat oven to 375°. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.

2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.

3. Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).

Laura Salter, Wichita Falls, Texas, Southern Living, SEPTEMBER 2009

 :wave

I just got my issue of Better Homes & Gardens Magazine this afternoon.  For the holiday season, they are giving out 100 cookie recipes - here is the information:


Type in:

BHG.com/100cookies

We had these delicious enchiladas this evening at our church's Soul Food Supper.

Enchiladas Fantastic

1 lb ground turkey
2 cups picante sauce
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
2 tsp ground cumin, divided
1/2 tsp salt
1 pkg (8oz) regular or light cream cheese, cubed
12 flour tortillas, warmed
1 can (14 and a half oz) tomatoes, undrained, diced
1 cup shredded cheddar cheese
Optional toppings:  shredded lettuce, black olives, diced avocado, sour cream

In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon.  Add 1 cup of the picante sauce, the spinach, 1 and 1/2 teaspoons of the cumin and salt.

Cook and stir 5 minutes or until most of the liquid has evaporated. 
Add cream cheese, stirring until melted.

Spoon about 1/3 cup filling down the center of each warmed tortilla, roll up and place seam side down in a slightly greased 13 by 9 baking dish.

Combine tomatoes and remaining 1 cup of picante sauce and remaining 1/2 teaspoon cumin.  Spoon over enchiladas. 

Bake at 350 for 20 minutes or until hot.  Sprinkle with cheese;  return to oven 5 minutes, or until cheese is melted.  Top as desired.

Serves 6

PRISSY,  Yummmmmmmm!!  When I get back to cooking and eating more I will have to try and make that.  Sounds easy enough and love those one dish meals.  Thanks so much for posting this tasty sounding dish.  You always have good meals on Soul Food Night!!

Pepe,

These were the best enchiladas I have ever had;  even better than at Mexican restaurants around here.  I did not realize there was turkey in the enchiladas, but I do like spinach in enchiladas.  I definitely want to try making these.

Skip has been making a spaghetti sauce with Italian sausage and ground beef, mushroom and peppers, too.  I will post that recipe when we return.  I like it better than any sauces I've had at Italian restaurants, and you know I like Olive Garden and Macaroni Grill.

I am still loving and wanting to try several of the recipes in Southern Living!  They look fantastic!

Special hugs!
:hugs

Someone brought this to a dinner I attended last week - I had never heard of it before: (it was good!)

Ramen Noodle Salad

1pkg. chicken flavor ramen noodles
1 pkg. shredded cabbage
4-6 sliced green onions
4-6 sliced fresh mushrooms
1/2 cup toasted slivered almonds
1/4 cip toasted sesame seeds
1/2 cup vegetable oil
2 tbsp. sugar
1 tbsp. cider vinegar
1/2 tsp. salt & pepper
Seasoning packet from noodles

Break Ramen noodles into bite-size pieces. Toss together with cabbage, green onions, mushrooms, almonds, and sesame seeds. Blend vegetable oil with sugar, vinegar, salt, pepper, and seasoning packet. Add to cabbage mixture and stir to coat evenly. Cover and chill.

Here is my new maintenance pumpkin pie recipe.  It does not have a crust.

"Impossible Pumpkin Pie"

1 can(12oz) evaporated skim milk
1/2 cup flour
3 eggs(egg whites only)
2 cups pumpkin
1 tablespoon diet margarine
1 teaspoon ginger
1/4 tablespoon vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 tablespoon baking powder
1 tablespoon sugar substitute

Beast all ingredients until smooth.
Pour into pie plate
Bake 45-50 minutes(They forgot the temp., so I'll try to remember to ask  next Monday)
Test by sticking in a toothpick.  If  it comes out clean, pie is done.
Cool 20-25 minutes

JoAnn
Is that right, !2 Tablespoons of baking powder?
That sounds like an awfull lot.  Just checking to be sure.

Carol,

Sorry about that!  I corrected it.  It is only 1/2 tablespoon of baking powder.

JoAnn,
Think nothing of it. You just forgot to put the
slant line between the 1 and 2. That is so
easily done. I have made so many boo-boo's ,
I couldn't possibly count all of them. The pie
sounds delicious and I am going to copy it
and try it.  Thanks for the recipe.   :yum

Frankie,
Thanks for your recipe to. It sounds delicious too. I also
am going to copy it and try it.  :yum

Here is another good, quick low calorie recipe they gave us in class.  I've tried it and like it too.

   Warm Fruit Compote

  1   16 oz can sliced peaches (in juice)
     
   1  16 oz can sliced pears (in juice)

    1  16 oz can cubed pineapple (in juice)

     1-2 tablespoons cinnamon

      1-2 teaspoons brown sugar replacement (Splenda)

      3 teaspoons of rum extract

       1. Add the  juice from 1 can of fruit(reserve other juice to add later) into a crock [pt.
        2.   Add all  the ingredients.
        3.  Simmer on low for 1/2 day or until hot.
        4.  Add additional juice throughout the day as needed.
 

Frankie and everyone…try this recipe; it’s easy and very good.


Collard Green Soup

1 (14 oz.) pkg. smoked turkey sausage cut into ¼ -inch slices
1 onion, finely chopped
1 green, seeded and shopped
1 tbsp. vegetable oil
2 (32 oz.) containers light chicken broth
½ (16 oz.) pkg. fresh collard greens
1 can (15.08 oz.) black-eyed peas, rinsed and drained
¼ tsp. freshly ground pepper
Dash hot sauce

1.   Sauté turkey sausage, onion, and green pepper in hot oil in Dutch oven over medium heat 5 minutes or until lightly browned.

2.   Add chicken broth, collard greens, black-eyed peas, pepper and hot sauce, bring to a boil. Cover, reduce heat, and simmer for 30 minutes, stirring occasionally.

Serves 6

Recipe Note: Choose collard greens that are crisp and brightly colored. Refrigerate them wrapped in plastic for up to 5 days. Use the whole 16 ounce package of fresh collard greens if you prefer a thicker soup.

I used three cans of broth instead of two and I cook my own black-eyed peas.

lolita and JoAnn - I am going to try your recipes!!!

Here is one I've just come across for the first time in a long time: I think it would be easy to adjust for lower calories (using sweetener instead of sugar, using less sugar and chocolate chips for the topping, etc):

Chocolate Chip Cake

1 cup chopped dates
1 tsp. baking soda
1 cup boiling water
1 cup shortening (butter flavored)
2 cups sugar
2 eggs, beaten
1 cup plus 1 Tb. cocoa
1 tsp. salt
1 pkg. chocolate chips (use entire package, or less, according to taste)

Preheat oven to 350 degrees. Cut dates, mix with soda and water, let stand until cool. Cream shortening and 1 cup sugar, add eggs, flour, salt, and date mixture. Put in greased 9 x 13 pan. Sprinkle with chocolate chips and 1 cup white sugar. Bake for 35 to 40 minutes, or until toothpick inserted in center comes out clean.

My sister in Memphis just got home from her Weight Watchers meeting (I am counting Weight Watcher points, too). These are recipes for cupcakes that have only one Weight Watcher point per cupcake:

Spice Cupcakes

1 box spice cake mix
1 15 oz. can pumpkin
1 egg white OR 1/4 cup egg beaters
1/4 cup water

Divide into 24 cupcakes - bake according to cake mix directions.



Strawberry cupcakes

1 box strawberry cake mix
1 12 oz. can of diet soda (any kind) - (I think strawberry would be really good!)


Again, divide into 24 cupcakes - bake according to cake mix directions

I have a wonderful mixed nut recipe to share with all of you.  I went to the dollar store and got some little Christmas tins to put them in to use as hostess gifts etc.  Took a tin last night and all three girls wanted the recipe!

Curried mixed nuts

2 cups pecan halves
2 cups cashews
2 cups whole almonds
1/4 cup melted butter
1 teas tobasco
4 teas curry powder
2 cups raisins

Preheat to 300.  Place nuts in a bowl, melt butter, add tobasco and curry powder, mix then pour over nuts and toss.  Spread on baking sheet.  Bake 30 min stir now and again, sprinkle a little salt on nuts and put on paper towels, let cool.  Add raisins and toss again~~~voila!!!

THAT sounds good!! Will have to try it. Hubby would
love it

 :wave

Sharon - I am going to try that recipe - sounds really good!

I made the pumpkin muffins for breakfast - and they are good. They are not extremely sweet, which I love. The batter is very thick and dense. I think I will make the recipe in cake form for Thanksgiving for the family. For them, I will add  either raisins or pecans (maybe both) and will add a cream cheese frosting.

those Strawberry cupcakes with the pop in them sounds really interesting.  Would like to taste one of them.  Red pop in them should be pretty for the holidays

JOANN, that Warm Fruit Compote recipe you posted should be a really good thing to make for the holidays keeping it in a slow cooker on warm.  Sounds so tasty and such a nice finish to a meal.

Here is a crock pot recipe I found this morning, like to share.

 Basic Texas Chili

Ingredients:
2 LB bee chuck, cut into 1/2" cubes, all white removed
1 sm. onion, chopped fine
1-2 gloves garlic, minced
salt and pepper to taste
2-3 TBs  chili powder
water or beef broth
1 TBs ground cumin
1  8oz. can of tomato sauce
2 TBs flour or cornmeal
1/2 cup water

1. In a heavy skillet, saute beef in oil or shortening until gray and beef releases its juices.
2.  Transfer the meat to a crock pot.
3.Saute onions and garlic lightly. Add salt and pepper to taste.
4.  Add enough water or broth to cover  1/2 way up the meat.
5. Add spice and tomato sauce dry.
6.  If not spicy enough for you, add small amount of cayenne .
7.Cover, cook for 8-10 hours.
8. Add flour or cornmeal to thicken.
9.  If chili is too dry, add water or beef broth.  If too watery, turn on high, leave cover off and let dry to your desire.

JOANN, thanks for the recipe.  Love crock pot cooking.  I can put my meal on in the morning when I have the most energy and by dinner time a nice meal is ready to eat.  I do not have the energy to cook by the afternoon.  I will try this chili I always use ground chuck for my chili but will try this cubed beef.  I know a lot of people do use it.  I notice that no beans in this chili.  My sister always told me that for a true chili, beans should be served on the side. 

Snickerdoodle's

1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

Cream together sugar and shortening.  Mix in eggs.  Sift together dry ingredients.  Add to creamed mixture and mix well.  Chill mixture in refrigerator.

In a separate bowl, mix 3 T sugar with 1 1/2 tsp cinnamon.  Roll chilled dough in 1 inch balls.  Roll each ball in sugar/cinnamon mixture.  Place on greased cookie sheet.  Bake at 350 for 8-10 minutes.

Sara,

Thanks for posting the Snickerdoodle cookie recipe here!  I do want to try it at some point.  I love Snickerdoodle cookies!!

:hugs

Prissy- Your welcome, these cookies are really good, and they are one of my favorite cookies.

I made a real easy candy recipe for Christmas.  You could use any baking chips.

1 bag of Toll House  Mint Chocolate chips, chopped nuts (any kind)

1. preheat oven to 315o
 2. line a metal cookie sheet with foil or parchment paper.
3. Place one bag of Toll House chips on foil in a single layer.  Shape into a rectangle shape approx. 9x12"
4. place in oven until chips are shiny approx 1-3 minutes.
5. remove, with a toothpick or knife,swirl choc to form a swirl pattern.
6.  sprinkle chopped nuts on top of choc.
7.  lift cookie sheet approx 3 inches up off the counter, drop to counter to settle nuts.
8.  place in fridge for one hour until firm
9.  break into pieces and put in an air tight container in fridge until use.

It reminded me of a type of English Toffee.
Easy --2 ingredients and your finished.

Not a recipe, but an alternate way to cook - This is the oil-less turkey fryer I bought for my husband for Christmas. I had never heard of one until my SIL bought one around Thanksgiving. It cooks with infrared heat, and does cook turkey, other kinds of meat, and vegetables well. My husband cooked a 14 pound turkey last night in just under two hours:

(Click To Enlarge)



(http://i4.photobucket.com/albums/y130/fhmmany2/Clay%20Holiday/th_IMG_0046.jpg) (http://i4.photobucket.com/albums/y130/fhmmany2/Clay%20Holiday/IMG_0046.jpg)
(http://i4.photobucket.com/albums/y130/fhmmany2/Clay%20Holiday/th_IMG_0047.jpg) (http://i4.photobucket.com/albums/y130/fhmmany2/Clay%20Holiday/IMG_0047.jpg)

FRANKIE, I finally got to see the turkey fryer.   Before all I got was my post at the top of the page and JoAnn's recipe for her chili and the rest of the page was black.  That turkey fryer looks so nice and shinny !    :bouncy  Sure is a lot safer than that hot oil.  Hope all the plants in the greenhouse stays safe with the cold nights you are getting.

Heloise that writes a column of hints in the newspaper recently published this recipe for

DUMP CAKE

20 ounce can of crushed pineapple in heavy syrup
21 ounce can of cherry pie filling
Yellow cake mix for a two layer cake
chopped pecans  (1 cup)
stick of butter

Preheat oven to 350 degrees.  Grease a 9 by 13 pan  (I used a pyrex glass pan).  Pour the crushed pineapple with heavy syrup into the pan and spread all over the bottom of the pan.  Then spoon the cherry pie filling all over the pineapple.  Sprinkle the cake mix evenly over the cherry pie filling and then scatter the chopped pecans over the cake mix.  Slice the butter into thin slices and cover the cake evenly with the butter slices.

Bake for 50 minutes in the 350 degree oven.  Let cool on a rack.  Heloise suggested serving a still warm cake with vanilla ice cream.  You may have to spoon  out the cake servings but you can try cutting into squares.


Skip and I bought this strawberry praline spread from Market Street Grocery store yesterday and it is delicious.  I looked at the ingredients and saw just three main ingredients:

Strawberry preserves
Cream cheese
Chopped pecans

I think we could make this ourselves.  Skip cannot have nuts anymore or strawberries because of the seeds, but we have been buying a seedless strawberry spread that we might try with the cream cheese!  :thumb

This spread is delicious with ginger snap cookies!

My youngest sister made this Hash Brown Casserole recipe for a brunch yesterday and it was delicious.  She leaves out the onions, however;  felt like they were too strong a flavor in the recipe.

Hash Brown Casserole II
 
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Servings: 12
"Cheesy and delicious, this hash brown casserole has a crunchy topping."

INGREDIENTS:
1  (2 pound) package frozen hash brown potatoes, thawed
1/2 cup  melted butter
1 (10.75 ounce)  can condensed cream of chicken soup
1 (8 ounce)  container sour cream
1/2 cup  chopped onions
2 cups  shredded Cheddar cheese
1 teaspoon  salt
1/4 teaspoon  ground black pepper
2 cups  crushed cornflakes cereal
1/4 cup  melted butter

DIRECTIONS:
1.   Preheat oven to 350 degrees F (175 degrees C).
2.   In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper.        Place mixture in a 3 quart casserole dish.
3.   In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
4.   Bake covered in preheated oven for 40 minutes.


Here is also a link to the recipe:

HASH BROWN CASSEROLE II (http://allrecipes.com/Recipe/Hash-Brown-Casserole-II/Detail.aspx)