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Post by jamie on Sept 30, 2009 14:54:46 GMT -5
After reading Cara's post about her dinner menu becoming boring I though "I know what ya mean, mine has got that way too!" If you have a recipe you want to share post it here Help us dinner menu challenged girls out! Would love to have dessert recipes too
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Post by indyrn83 on Sept 30, 2009 15:04:35 GMT -5
This is one of my all time favorites! It's my grandpa Jack's recipe from the firehouse. It's definitely a cold weather meal. We call it Cowboy Dinner. 1lb Stew Meat Chili Powder, Salt and Pepper 1 Green Pepper 1 Onion 1 Can Kidney Beans 1 Can of Corn In a gallon zip lock bag Pour Chili powder and a small amount of salt and pepper. Pour in the stew meat and shake to coat it. Pour a small amount of oil in a skillet. Sautee chopped green pepper and onion then pour in the meat to brown. Once the meat is browned pour in the juices from the kidney beans and corn and allow to simmer 40 minutes. After simmering, pour in corn and kidney beans and cook until heated through. Serve with bread and butter So easy and so yummy!
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Post by sunshine37135 on Sept 30, 2009 16:56:37 GMT -5
I have been striving to make simple, healthy foods. I was kidding around one day and came up with what I call my Asian Toasted Sesame Chicken
Chicken Breast cut into strips Cook in skillet with Kraft Asian Toasted Sesame dressing (Also available in Light) Rice of Choice Sugar Snap Peas steamed (you can poke holes in the plastic bags with a fork and microwave for about 3 min) Steamed Carrots
I layer them Rice, Veggies, then chicken on top.
Total time is less than 10 minutes.
If you are looking for more complex time consuming recipes, I can post some of those too.
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Post by jamie on Sept 30, 2009 19:50:19 GMT -5
This is a recipe for my baked spaghetti. It came from a lady I used to work with years ago One box spaghetti noodles cooked and drained Large jar spaghetti sauce Large can diced tomatoes One pound ground beef Mozzerella Cheese (Shredded) Red Pepper Flakes Parmesan Cheese Boil noodles as you would for regular spaghetti and brown ground beef. Spray a baking dish large enought to accomodate the spaghetti (I use a large glass lasagna dish). Mix spaghetti sauce with diced tomatoes and browned ground beef. Add red pepper flakes to taste. Put a thin layer of sauce in dish. Add a layer of cooked noodles, then cheese, then more sauce until all ingredients are used up. Cover top with layer of mozzerella cheese and a sprinkle of parmesan cheese if desired. Bake in a 375 degree oven until bubbly. I know the directions sound a little too simple but this is exactly how she gave it to me and it works perfectly every time! Hope you enjoy as much as we do! Our friends request this for their birthday dinners so it gets made many times at our house. I like to serve it with a nice salad and toasted garlic bread.
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Post by nmcox on Sept 30, 2009 20:39:21 GMT -5
Iced Pumpkin Cookies (perfect for the fall)
* 1 cup unsalted butter * 1 cup sugar * 1 cup cooked, pureed pumpkin (fresh or canned) * 1 egg * 1 teaspoon pure vanilla extract * 2 cups unbleached allpurpose flour * 1 teaspoon baking powder * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 1 teaspoon cinnamon * 1/2 teaspoon freshly grated nutmeg * 1 cup walnuts, coarsely chopped * 1 cup raisins
Icing:
* 2 cups sifted confectioners' sugar * 1/4 cup butter, softened * 1 teaspoon vanilla * 3 tablespoons whipping cream, fresh orange juice or rum
Directions
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.
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Post by Nancy on Sept 30, 2009 22:50:09 GMT -5
Katrina that sounds so yummy! This is a very quick and easy lasagna recipe that I've shared with all the girls at work and all love it!
6 no boil lasagna noodles 1 lb ground beef 1 jar spaghetti sauce 1 can cream of mushroom soup 1/2 cup of milk 2 cups shredded mozzerella
Preheat oven to 350. Brown ground beef, drain, and add spaghetti sauce. Pour half in the bottom of a greased casserole dish. Place 3 lasagna noodles on top. Mix can of soup, 1/2 cup of milk, and 1/2 cup of cheese. Cover noodles with soup mixture. Layer with remaining 3 noodles, then cover with remaining half of spaghetti sauce mixture. Cover with 1 & 1/2 cups of cheese. Cover dish with aluminum foil and bake for 30 minutes. After 30 minutes I usually turn on broiler to brown cheese, but the burnt, crusty corners are my favorite part!
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Post by sunshine37135 on Oct 3, 2009 17:33:30 GMT -5
Side note on this discussion topic, I use a VB Photo Album for my Recipe book. The 4x6 slots are perfect for index cards or recipe cards, there is space beside the recipe card to write (My fam likes to write when they cook things/why), and the plastic cover keeps it from getting dirty.
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Post by sunshine37135 on Oct 3, 2009 17:38:18 GMT -5
Williamsburg Bread for Breakfast or a Dessert
2pk Crescent Rolls 2 8oz pk cream cheese 1c Sugar 1 egg yolk (reserve the white) 1 tsp vanilla
Topping 1/2 c sugar 2t Cinnamon Sm pk Pecans (opt)
Unroll 1 pk crescent rolls on bottom of 9x13 pan. Mix cream cheese, 1c sugar, yolk, and vanilla. Spread over crescent rolls. Put 2nd unrolled pk of crescent rolls on top. Brush with egg white. Combine Cinnamon & sugar mixture for topping and sprinkle over the top. Add nuts if desired. Bake at 350 for 30-35 min.
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Post by sunshine37135 on Oct 3, 2009 17:48:58 GMT -5
Miss Mary Bobo's Chicken with Pastry (from Mary Bobo's boarding house in Lynchburg, TN)
1/4c Cold water 3/4c Shortening 2.5-3.5lb Hen 2t Salt 1 celery rib 1 lg onion 1/4c All-Purpose Flour
Pastry: 1/4c Water Chicken Broth 2c All-Purpose Flour
Cook chicken, Celery, onion, & salt in a large pot with enough water to cover the chicken for about 1 hr. Remove chicken & cool. Debone. Measure 3c broth & discard the remainder. Return broth to the pot. Ina a small bowl, mix flour and water to make a smooth paste. Stir into hot broth. Cook 5-10 minutes until thickened. Salt and pepper to taste. Place chicken into greased 9x13 dish. Pour mixture over the top.
Pastry: In a large bowl, mix flour and salt. Cut in shortening with pastry mixer until it forms coarse crumbs. Sprinkle top with cold water and mix until dough holds together and will form a ball. Roll on floured board to about 1/4" thickness. Cut into strips and place over chicken. (I have also used cookie cutters for a special effect.)
Bake on 375 until pastry is golden.
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Post by sunshine37135 on Oct 3, 2009 17:54:27 GMT -5
Texas Yummy
1.5 lb browned ground beef 2t salt 2t sugar 2 cloves garlic (crushed) 1 16oz can tomatoes 1 8oz can tomato paste
Combine all above ingredients and place in the bottom of a 9x13 dish.
8oz pk noodles (cooked) 6 green onions (Chopped) 1 3oz pk cream cheese 1c Sour Cream
Mix above and place over beef. Tip with 1c Shredded cheddar cheese.
Bake on 350 for 35 minutes
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Post by sunshine37135 on Oct 3, 2009 17:56:51 GMT -5
BBQ Chip Chicken
1 lb Boneless Chicken breast 2 eggs beaten 1 bag BBQ Potato chips -crushed (wavy ones don't work so well)
Soak Chicken in cold water to prep Dip chicken in egg mixture then roll in chips Bake on 325 for 30 minutes
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Post by sunshine37135 on Oct 3, 2009 18:07:28 GMT -5
Dutch Caramel Apple Cheesecake
Crust: 20 pecan sandies (crushed) 1/2c Pecans (Chopped) 1T. Very Soft butter
Filling: 3 8oz pk Cream Cheese 1 14.5oz can Sweetened Condensed Milk 2t Vanilla 1t Cinnamon 3 lg eggs (room temp) 1c Apple Pie filling
Topping: 1/2c Pecans (chopped) 1/4c Melted butter 1/2c Graham Cracker Crumbs 1/4c Flour 2t Cinnamon 1t Nutmeg
Caramel topping of choice
Topping: Blend All together until fine crumbs form. Set aside to use at the end of the baking cycle.
Crust: Mix all ingredients until crumbs are moist. Pat into 10" springfoam pan. Bake on 350 for 8 minutes. Remove and cool. Lower oven temp to 325 and place a pan with 2" water in the bottom of oven to create a moist atmosphere.
Filling: In a large bowl, cream Sw.Cond. Milk & softened cream cheese. When blended well, add eggs one at a time, then vanilla and cinnamon. Beat until well blended.
Pour into crust. Top with apples from pie filling, placing apples in a fan design around the cheesecake.
Bake 35 minutes. Pull from oven and sprinkle topping on & pat well. Return to oven for an additional 15 minutes.
Remove cheesecake & run knife around the edges of pan to loosen. Turn heat off. Return cheesecake to oven and crack the door. Allow to set 1 hour.
Remove & finish cooling on wire rack. Chill 3 hrs. Drizzle with caramel topping prior to serving.
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Post by Kathleen C-C on Oct 3, 2009 22:22:28 GMT -5
Sugar Plum Cake
1 c. butter or solid vegetable shortening 2 c. sugar 4 eggs 3 1/4 c. enriched all-purpose flour, reserve 1/2 c. 1/4 tsp. baking powder 1 tsp. soda, dissolved in 1/2 c. buttermilk 1 tsp. vanilla 1 (1 lb.) pkg. candy orange slices 1 (8 oz.) pkg. pitted dates, chopped 1 or 2 c. chopped pecans 1 (3 1/2 oz.) can flaked coconut
Preheat oven to 250 degrees. Grease and flour a 10 inch tube pan. Cream butter and sugar. Add eggs, one at a time, beating well after each. Add flour and baking powder alternately with buttermilk and vanilla. Dredge candy slices, dates, and nuts with reserved flour. Blend into batter. Stir in coconut. Pour into prepared pan. Bake for 2 1/2 hours at 250 degrees. This cake keeps and freezes well.
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Post by Kathleen C-C on Oct 3, 2009 22:31:16 GMT -5
Snickers (or Milky Way if you are allergic to nuts) Candy Bar Pie:
Crust:
2 C. graham cracker crumbs
2 T. sugar
6 T. butter melted
Fudge Layer:
6 T. flour
1/2 t. baking powder
1/3 t. salt
1/2 C. butter
4 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
1/2 C. sugar
1 large egg
1 large egg yolk
1 t. vanilla extract
2 C. Snickers bars, cut in 1/2 inch pieces
Cream Cheese Layer:
10 oz. cream cheese, room temperature
1/3 C. sugar
1 large egg
1 t. vanilla extract
Glaze:
2 oz. milk chocolate, chopped
2 T. whipping cream
Crust:
Preheat oven to 350°F. Butter a 9 inch deep-dish glass pie dish.
In a mixing bowl combine crumbs, melted butter and sugar. Stir until well incorporated. Press graham mixture evenly into bottom and up sides of prepared dish.
Bake until crust is set, about 5 minutes. Cool on rack. Maintain oven heat.
Fudge Layer:
Sift flour, baking powder and salt into a medium bowl.
Combine butter, semisweet chocolate and unsweetened chocolate in top of double boiler set over simmering water. Stir until melted and smooth. Cool slightly.
With electric mixer, beat sugar, egg and egg yolk in medium bowl until slightly thickened, about 1 minute. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix just until combined.
Pour fudge mixture into crust. Bake until almost set and tester inserted into center comes out with moist batter still attached, about 17 minutes. Cool on rack 10 minutes. Arrange candy bar pieces evenly over fudge layer.
Cream Cheese Layer:
With electric mixer, beat cream cheese and sugar in medium bowl until smooth. Add egg and vanilla and beat just until smooth. Carefully spread mixture in pie. Bake until cream cheese layer is set, about 15 - 20 minutes. Cool pie on rack.
Glaze:
Stir milk chocolate and cream in top of double boiler set over simmering water just until melted and smooth. Remove from heat. Dip spoon into melted milk chocolate mixture and drizzle chocolate over top of pie. Refrigerate until well chilled.
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Post by Kathleen C-C on Oct 3, 2009 22:37:03 GMT -5
Black and White Cookies (Gourmet | February 2002)
These dramatic cakelike cookies are a New York City favorite — and we think they deserve a wider audience.
Yield: Makes about 8 cookies Active Time: 25 min Total Time: 45 min
ingredients: For cookies
1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup well-shaken buttermilk 1/2 teaspoon vanilla 1/3 cup (5 1/3 tablespoons) unsalted butter, softened 1/2 cup granulated sugar 1 large egg
For icings 1 1/2 cups confectioners sugar 1 tablespoon light corn syrup 2 teaspoons fresh lemon juice 1/4 teaspoon vanilla 1 to 2 tablespoons water 1/4 cup unsweetened Dutch-process cocoa powder preparation
Make cookies:
Preheat oven to 350°F.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
Make icings while cookies chill:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.
Ice cookies:
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.
Cook's note: •If you can stand the wait, cookies taste better if cooled without being chilled.
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