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Author Topic: Recipe Swap Thread  (Read 64368 times)
Pepe
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PEPPY CHEF


« Reply #260 on: November 14, 2009, 03:50:40 PM »

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

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Pepe
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PEPPY CHEF


« Reply #261 on: November 14, 2009, 03:53:38 PM »

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.

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JoAnn Moody
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« Reply #262 on: December 02, 2009, 07:15:25 AM »

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.
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Pepe
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PEPPY CHEF


« Reply #263 on: December 02, 2009, 09:01:11 AM »

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. 

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Sararocks
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« Reply #264 on: December 16, 2009, 12:08:19 PM »

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.

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Prissy
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« Reply #265 on: December 16, 2009, 06:29:49 PM »

Sara,

Thanks for posting the Snickerdoodle cookie recipe here!  I do want to try it at some point.  I love Snickerdoodle cookies!!

Hug
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Sararocks
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« Reply #266 on: December 17, 2009, 05:27:08 AM »

Prissy- Your welcome, these cookies are really good, and they are one of my favorite cookies.
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JoAnn Moody
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« Reply #267 on: December 17, 2009, 02:50:36 PM »

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.
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« Reply #268 on: January 04, 2010, 12:14:47 PM »

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)




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Pepe
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PEPPY CHEF


« Reply #269 on: January 04, 2010, 04:05:27 PM »

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 !      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.

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Prissy
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« Reply #270 on: March 05, 2010, 01:16:11 PM »

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! 

This spread is delicious with ginger snap cookies!
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Special memories of Julie, Joyce, Liz, Carol, Janet, Kris, and Debi
Prissy
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« Reply #271 on: March 18, 2010, 09:52:43 AM »

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
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