Recipe Swap Thread

[claydevotee]

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

[Anniebell]

Thanks Thea! 

[fhmmany2]

 

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.

[Prissy]

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



Here is the link, also:

UPSIDE DOWN APPLE PIE

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

[fhmmany2]

 

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:

Cookie Heaven - Get a fabulous new BH&G cookie recipe every day with our 100 Days of Holiday Cookies. Download our free widget, or just check out our all-new 100 Days of Holidays channel that launches September 24

Type in:

BHG.com/100cookies

[Prissy]

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

[Pepe]

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!!

[Prissy]

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!

[fhmmany2]

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.

[JoAnn Moody]

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

[Anniebell]

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

[JoAnn Moody]

Carol,

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

[Anniebell]

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.   

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

[JoAnn Moody]

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.
 

[lolita]

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.

[fhmmany2]

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.

[fhmmany2]

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

[mrs. c.]

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!!!

[aikenismyidol]

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

[fhmmany2]

 

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.