I Know This isn't a Recipe Forum...but Looking for Help from my DIS Friends...

[TwinMom7]

I have a lot more friends here on the Community Board, and I'm afraid they may not find this over on the Recipe Forum.....

I'm putting together a home made recipe file for my daughter for her upcoming wedding, and I was hoping to include some favorites from my DIS friends.

PLEASE - just simple recipes, and THANKS a bunch!!!

 

[tiggerlover]

Not sure what kind of recipes you are looking for, but here are a couple I have saved on my computer that my family enjoys.

Stuffed Red Peppers

6 large red peppers
1 lb. ground beef (lean) or ground turkey
½ cup chopped onion
1-16 oz. can tomatoes (peeled) cut up
½ cup each long grain rice and water
1 tsp. salt, pepper to taste
2tsp. Worcestershire sauce
4 oz. shredded Monterey Jack cheese.

PREHEAT OVEN 350 degrees. Cut tops from peppers; discard seeds and membranes. Chop enough of the tops to make a heaping ¼ cup; set aside. Cook the whole peppers, uncovered in boiling water for 5 min; invert to drain well. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef or turkey, onion, and the heaping ¼ cup of chopped peppers till meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, pepper, Worcestershire sauce and bring to boil, reducing heat. Cover and simmer 15 min or till rice is tender. Remove from heat, stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2” baking dish. Bake covered, for 30-35 min. Serves 6.


--------------------------------

Finger-Lickin BBQ Sauce
(Great for chicken or ribs)

BBQ Sauce
¾ cup catsup
¾ cup honey
½ cup soy sauce
3 minced garlic cloves
¼ tsp. + a dash of Tabasco sauce

Mix BBQ sauce and place in fridge for a few hours.

--------------------------------

Cheesecake Sandie

Ingredients:
3/4 package Pecan Sandies reduced fat cookies, crushed
(It is very important to use reduced fat instead of the regular cookies)
1/2-cup butter, melted
3 8-oz. packages of cream cheese, softened
1-cup sugar
2-tablespoons flour
1-teaspoon vanilla
2 eggs
1 egg yolk
1/4-cup milk

Preheat oven to 375 degrees.

For crust, crush Pecan Sandies into fine crumbs. Measure 2-1/4 cups of crumbs, setting 1/2 cup of crumbs aside. Melt butter and mix with remaining 1-3/4 cups of crumbs. Press crumb mixture onto the bottom and about 2” up the sides of an 8” or 9” springform pan. Set pan aside.

For filling, in a large bowl beat cream cheese, sugar, flour, and vanilla with electric mixer on medium to high speed till combined. Add whole eggs and yolk all at once. Beat on low speed just till combined. Stir in milk.

Pour filling into the crust-lined springform pan. Sprinkle remaining crumbs on top of cheesecake mixture.

Bake cheesecake on a shallow baking pan for 50-60 minutes (40-45 for 9” pan) or till cheesecake tests done.

Cool cheesecake in springform pan on a wire rack for 15 minutes. Using a small metal spatula, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of the springform pan, cool completely. Finally, chill cooled cheesecake for at least 4 hours. Serves 12 to 16.

----------------------------------------------

Sausage and Peppers

Ingredients:
2 pounds (10-12 links) sweet Italian sausage
½ cup water
6 onions, cut in half and sliced
2 large red peppers, seeded and sliced
2 large yellow or orange peppers, seeded and sliced
¾ tsp. dry basil
½ tsp. garlic powder
Minced garlic, to taste (I usually use a good amount)
Dry cilantro to taste
Fresh Parmesan cheese to taste (I usually use a good amount of this too)
1 jar of Ragu flavored with meat

Simmer sausage in water in a covered skillet (I usually cook in two skillets and adjust water according to the thickness of skillet, you want enough to simmer, but not so they burn), simmer 15 minutes over medium heat. Uncover and turn heat to high to evaporate water, brown links. Remove links and cut into 1”-2” pieces, return to pan. Add your onions, peppers, basil, garlic powder and minced garlic, simmer on low 15 minutes. You can eat the peppers at this point, but I usually do the following…place in crock-pot and sprinkle with additional minced garlic and Parmesan cheese, refrigerate overnight. Cook in crock-pot on high3 hours. Serve with pasta, rice or crusty Italian bread.

--------------------------------------

Orange Drops

½ cup butter ½ cup orange juice
1 cup sugar 2-1/2 cups flour
½ tsp. baking soda 1 T finely shredded orange peel
½ tsp. salt 2 eggs

Plus ingredients for frosting below.

1. Preheat oven to 375. In a large bowl beat butter with
an electric mixer on medium high for 30 seconds. Add
sugar, baking soda and ½ tsp. salt; beat until combined.
Beat in eggs. Beat in 1 T orange peel and orange juice
(mixture will look curdled). Gradually beat in flour.
2. Drop dough by slightly rounded teaspoons about 3"
apart onto ungreased cookie sheet.
3. Bake for 9-10 minutes or until lightly browned.
Transfer to wire rack and cool.
4. Frost with Orange Butter Frosting. Makes about
4-1/2 dozen cookies.

Orange Butter Frosting: In mixing bowl beat 1/3 cup
softened butter for 30 seconds. Gradually add 1 cup
powdered sugar. Slowly beat in 2 T orange juice and
1 tsp. vanilla. Gradually beat in 2-1/2 cups powdered
sugar. Beat in enough orange juice to make a frosting
of spreading consistency. Stir in 1 tsp. finely shredded
orange peel.

----------------------------------

 

[TwinMom7]

These are GREAT! Thanks so much for taking the time to do this!!!!!

 

[gdulaney]

If you're interested in getting her a couple of easy cookbooks to supplement the receipe file...I'd recommend the Family Fun cookbook (bought mine on Half.com) and the Emeril "There's a Chef in my Soup" cookbook (okay it's for kids, but I'm not the most advanced cook).

The Family Fun cookbook covers alot of basics. The Emeril cookbook has a number of "kid friendly" (or in my case, kitchen-challenged, and not in the Iron Chef kind of way) recipes. There is a great grilled cheese recipe which uses French bread, ham, soft cheese (havarti is great) and an easy honey-dijon spread. I'll try to post the receipe when I get home tonight....it's YUM!

Ginny

 

[Big Dude]

In case she is expecting a lot of campany

Stuffed Camel

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste

Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.

Just Kidding

Actually, here is a quick and easy one that I like to prepare for the family:

Chicken Quesadillas

2 cups cooked chicken
1 tomato, sliced thinly
1 green pepper, finely chopped
1 red onion, thinly sliced
1 cup barbecue sauce
1-2 cups grated monterey jack cheese
8 flour tortillas

Spread barbecue sauce over tortillas. Top half of the tortilla with cheese tomatoes, green peppers, and onion. Fold over the uncovered half of the tortilla. Place on preheated griddle over a medium heat and grill until the tortilla starts to brown and crisp. Flip and continue grilling until other side is done. Remove from griddle and serve with sour cream, ranch dressing or other condiments.

Happy Cooking

Adam aka Big Dude

 

[TwinMom7]

Thanks Adam!

I think I'll pass on the "camel", but the chicken quesadillas will be perfect!

 

[ckmommy]

What a great idea! Your DD is getting married the day before my due date...only 16 weeks!!!

Easy reciepes:

Chichen Squares

1 pkg cresent rolls
1 small pkg cream cheese
2 tbls butter softened
1 sm can chicken breast
1 T milk
salt and pepper to taste

Unroll cresent rolls. Keeping two together (a square) divde dough into FOUR sectons. Press seams together. Mix cm cz, butter, chicken, milk and salt/pepper together in a bowl. Divide mixture between the 4 cresent roll squares. Take opposite sides of rolls and pinch together. Bake 20 mins at 350.


Cheeseburger Cass.

1 # hamburger
1 can tomato soup
1 can Chedder cheese soup
2 1/2c. water
12 oz med. shell pasta

Brown hamburger. Add soups, water and pasta. Bring to boil. Turn heat down. Simmer for 20 mins. or until noodles are cooked.

 

[stinkerbelle]

Twinmom - I think this is great that you are doing this for your daughter! Speaking as someone who recently got married - there are a few things I wish my mother had taught me.

1. How to fold a fitted sheet so that it doesn't look like one big ball of material.

2. How to use that cellophane stuff that you put around easter baskets (I fought and fought and FOUGHT with this stuff last weekend making a gift basket for my MIL.)

- also how to wrap a present so it doesn't look like a 3 year old with too much tape did it...

3. How to iron - I can do it - but I hate it. so I just tell everyone my mom never taught me. heheheh

congrats to your DD - I wish her all the best!
(ripped off from the quaker oatmeal website - these cookies are wonderful, I make them all the time!)

Vanishing Oatmeal Cookies
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins (or chocolate chips)



Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

ABOUT 4 DOZEN



BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.
24 BARS

VARIATIONS:

Stir in 1 cup chopped nuts.
Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon.
Substitute 1 cup diced dried mixed fruit.
HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

 

[Meriweather]

Ohhh...I LOVE recipes.
Here are a few.


* Exported from MasterCook *

Enchilada Casserole

Recipe By :Carell
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
1 clove garlic -- minced
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
9 ounces enchilada sauce
1 1/2 cups shredded cheddar cheese
1/2 cup onion -- chopped
12 soft corn tortillas

Brown meat and garlic. Stir in soups and enchilada sauce. Simmer.
Combine cheese and onion.
Quarter tortillas.
Line a greased 13x9" baking dish with half of the tortillas. Top with half beef mixture, then half cheese. Repeat.
Bake at 350 degrees for 25-30 minutes. Let sit for 10 minutes before cutting.



* Exported from MasterCook *

Lattice-Top Chicken

Recipe By :Better Homes and Gardens
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed cream of potato soup
1 cup milk
1/2 teaspoon seasoned salt
2 cups cubed cooked chicken
16 ounces frozen broccoli, carrots and cauliflower
1 cup shredded cheddar cheese
1 can french fried onions
1 package refrigerated crescent rolls

Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can onions.
Place in 8x12" baking dish.
Bake, covered, at 375 degrees for 20 minutes.
Unwrap crescent rolls. Separate into 2 rectangles. Press together perforated cuts. Cut each rectangle lengthwise into 3 strips.
Place strips on casserole to form lattice top.
Bake, uncovered, 15 minutes longer.
Top lattice with remaining cheese and onions. Bake uncovered, 3-5 minutes.



* Exported from MasterCook *

Twice-Baked Potato Casserole

Recipe By :Quick Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium unpeeled potatoes -- baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound bacon -- cooked and crumbled
24 ounces sour cream
8 ounces shredded mozzarella cheese
8 ounces shredded cheddar cheese
2 green onions

Cut baked potatoes into 1" cubes.
Place half in a greased 13x9" baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted. Sprinkle with onions.


* Exported from MasterCook *

Chicken, Ham and Pecan Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces poached, skinned and boned chicken breasts -- torn in shreds *
4 ounces fully cooked ham -- cut in thin strips
Green Onion Dressing
6 tablespoons red wine vinegar
3/4 teaspoon salt
3/4 teaspoon Dijon mustard
3 drops hot pepper sauce
1 cup olive oil
1/3 cup thinly sliced green onions
Boston Lettuce Leaves
3/4 cup pecan halves, lightly toasted -- cut lengthwise into thirds
Freshly coarse-ground black pepper

Put chicken, ham and 1/3 cup dressing in a medium bowl. Toss to mix, adding more dressing if necessary to coat well. Line a serving platter with lettuce leaves. Mound salad on top and sprinkle with pecans and a grinding of black pepper.
Serve with remaining dressing on the side.
Green Onion Dressing: In a small bowl whisk together vinegar, salt, mustard and hot pepper sauce until blended. gradually whisk in oil and then green onions.
* To poach chicken: Put in a large skillet. Add water, chicken broth or wine to a depth of 1/2" (about 1 cup). Bring to a boil. Cover and simmer for 12-15 minutes. Cool in broth.




* Exported from MasterCook *

Panda Express Mandarin Chicken

Recipe By :topsecretrecipes
Serving Size : 2 Preparation Time :0:00
Categories : Chicken/Turkey Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup sugar
1/4 cup soy sauce
1 tablespoon lemon juice
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons arrowroot
6 skinless chicken thigh fillets

Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Combine water with arrowroot in a small bowl and stir until arrowroot is dissolved. Add to saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick.
Preheat your grill on high for the chicken.
When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minutes per side or until done. Chicken should have browned in spots.
When chicken is done, chop it into bite-size pieces. Pour the chicken pieces into a large frying pan over medium heat. Heat until chicken sizzles then reduce heat and cover chicken until ready to serve.
Spoon chicken into a medium bowl, then pour all the sauce over the chicken and stir until well-coated.
Serve with steamed white rice.



* Exported from MasterCook *

Company Swiss Steak

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds round steak
2 envelopes dry onion soup
2 cans cream of mushroom soup
1 can water
1/2 cup red wine
2 teaspoons Worcestershire sauce
2 teaspoons Kitchen Bouquet
2 cans mushrooms

Trim steak and cut into serving-size pieces.
Place into large casserole dish.
Combine remaining ingredients, pour over steak.
Bake, covered, 325 degrees for 1 1/2-2 hours.


* Exported from MasterCook *

Lemon Chiffon Fruit Salad

Recipe By :Aunt Anna
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can chunk pineapple
1 can fruit cocktail
1 can mandarin oranges
1 package instant lemon pudding mix
8 ounces Cool Whip® -- thawed

Drain and save 1/2 cup of the pineapple juice.
Mix together pudding mix and pineapple juice.
Add Cool Whip and then add the fruits.


NOTES : I also sometimes add miniature marshmallows and/or grapes.



* Exported from MasterCook *

Planet Hollywood Chicken Caesar Salad Pizza

Recipe By :Epicurious
Serving Size : 0 Preparation Time :0:00
Categories : Chicken/Turkey Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chicken breasts
2 garlic cloves -- minced
1/4 cup Parmesan cheese -- grated
1 small onion -- chopped
1 red bell pepper -- chopped
1 cup mozzarella cheese -- shredded
refrigerated pizza dough
1/2 head Romaine lettuce -- shredded
2 tomatoes -- diced
prepared Caesar salad dressing
croutons -- optional


Cook chicken and chop into 1-inch pieces.
Over medium heat combine garlic, onion and red bell pepper with 2 tablespoons Caesar salad dressing and cook until vegetables are tender.
Add chicken pieces and continue cooking for another minute. Roll out pizza dough to cover pizza stone and create a ridge around the edge.
Brush pizza dough lightly with salad dressing.
Spread chicken and vegetables on dough.
Top with mozzarella and Parmesan cheeses.
Bake at 350 degrees for 20 - 25 minutes, or until cheese is bubbly and crust is golden.
While pizza is baking, chop lettuce and tomato and toss with salad dressing to taste.
When pizza comes out of oven, place salad on top of pizza and garnish with croutons if
desired.



* Exported from MasterCook *

Tex-Mex Layered Salad

Recipe By :Reynolds
Serving Size : 14 Preparation Time :0:00
Categories : Foreign Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces lettuce salad blend
2 cans black beans (15 ounces each) -- rinsed and drained
2 cans corn, red and green peppers (11 ounces
each) -- drained
2 jalapeno peppers -- seeded And minced
1 small onion -- chopped
1/3 cup chopped fresh cilantro
1/2 cup ranch dressing
1/2 cup medium salsa
1 cup shredded Cheddar cheese
1 medium avocado -- cubed
1 large tomato -- chopped
Tortilla chips -- crushed

LAYER lettuce evenly in13x9" pan.
Combine black beans, corn, jalapeno peppers, onion and cilantro in a large bowl.
Add ranch dressing and salsa; stir to blend.
SPOON mixture over lettuce. Sprinkle with cheese; top with avocado and tomato.
COVER and refrigerate for at least 2 hours to blend flavors.
Garnish with tortilla chips before serving.



* Exported from MasterCook *

Full Moon Cafe Tortilla Soup

Recipe By :copykat
Serving Size : 0 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Gallon chicken stock
1/2 teaspoon white pepper
1/2 cup butter
1/2 cup flour
1 cup Monterey Jack and Cheddar cheese mixed.
1 pint half and half
2 teaspoons diced jalapenos
1 can Rotel tomatoes with chilies -- (10 ounce)
1 cup cooked, dice chicken meat
(Full Moon marinates chicken in fajita
seasonings)

Combine chicken stock and white pepper and bring to a boil.
To thicken make a roux.
Melt butter. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and thickened.
Stir roux into chicken stock.
Add cheese to stock and stir until melted.
Add remaining ingredients to stock and heat.
To hold, place soup in top of double boiler over hot water.
To serve sprinkle individual servings with strips of flour tortillas that has been deep-fried.
Garnish with a dollop of guacamole and mixed cheese.




* Exported from MasterCook *

Hamburger Soup

Recipe By :Aunt Anna
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds hamburger -- browned and drained
2 cups potato -- diced
2 cups carrots -- diced
2 teaspoons parsley flakes
3/4 cup celery -- diced
1/4 cup pearl barley
1/4 cup green pepper -- diced
4 beef bouillon cubes
1 tablespoon Worcestershire sauce
1 quart tomato juice
1 quart water
1 quart tomatoes -- cut up
1 teaspoon seasoning salt
pinch Italian seasoning
1 tablespoon sugar
1 bay leaf
salt and pepper

Cook all ingredients until vegetables are tender. Remove bay leaf.




* Exported from MasterCook *

Super Bowl Chili

Recipe By :Better Homes and Gardens
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
1 pound lean ground pork
2 15 1/2 ounce cans hot chili beans OR red kidney -- beans
28 ounces can tomatoes -- cut up
2 large onions -- chopped
1 green bell pepper -- chopped
3 cloves garlic -- minced
3 tablespoons chili powder
2 tablespoons sugar
1 tablespoon crushed red pepper
3 tablespoons wine vinegar
1 teaspoon ground cumin
Shredded cheddar cheese
Sour cream -- optional

In a 4 quart Dutch oven brown ground beef and ground pork. Drain off excess fat.
Add the undrained beans and tomatoes, chopped onions, green pepper, garlic, chili powder, sugar, red pepper, vinegar and cumin.
Cover and simmer the chili for 1 hour, stirring frequently to avoid scorching.
To serve: Ladle into soup bowls. Spoon shredded cheese and sour cream over each serving.



* Exported from MasterCook *

"Perfectly Chocolate" Chocolate Cake

Recipe By :Hersheys
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa or Dutch processed cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

Oven to 350 degrees.
Combine dry ingredients in large bowl.
Add eggs, milk, oil and vanilla. Beat 2 minutes on medium speed. Stir in boiling water. (Batter will be thin.)
Pour into 2 -9" round greased and floured pans.
Bake 30-35 minutes. Cool 10 minutes. Remove from pans to wire rack. Cool completely.
Frost.



* Exported from MasterCook *

"Perfectly Chocolate" Chocolate Frosting

Recipe By :Hersheys
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Melt butter.
Stir in cocoa.
Alternately add powdered sugar and milk, beating on med. speed to spreading consistency.
Add more milk, if needed.
Add vanilla.



* Exported from MasterCook *

Chocolate Comfort Cookies

Recipe By iane Mott Davidson
Serving Size : 0 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hazelnuts -- chopped
2 cups semisweet chocolate chips
1/2 cup dried cranberries
1 cup unsalted butter -- softened
1 cup sugar
3 ounces cream cheese -- softened
1 egg
2 tablespoons low-fat milk
2 ounces unsweetened chocolate -- melted
1 1/2 teaspoons vanilla
2 cups plus 2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Dutch processed cocoa
1 cup marshmallow cream

Preheat oven to 325.
Spread nuts on ungreased cookie sheet and roast 7 to 12 minutes, or until they are lightly browned and some skins have loosened. Set aside to cool.
Butter 2 cookie sheets.
In a large bowl combine chocolate chips, cranberries and cooled nuts. Set aside.
In another large bowl, beat together the butter, sugar, cream cheese and egg until very creamy and smooth. Beat in milk, melted chocolate and vanilla.
Sift together the flour, baking powder, salt and cocoa. Add to the butter mixture. Blend in the
marshmallow cream stirring until thoroughly combined. Add the chip mixture. Stir until well mixed. Batter will be thick.
Using a 1/4 cup measure or a 4 tablespoon ice cream scoop, measure out batter and place 2" apart on cookie sheets, putting no more than 6 cookies per sheet.
Bake 13 to 17 minutes, until puffed and cooked through. Cool on sheet 1 minute. Then transfer to a wire rack to cool completely.




* Exported from MasterCook *

Citrus Bars

Recipe By :Woman's Day
Serving Size : 32 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 1/2 cups flour
3/4 cup butter or margarine -- softened
1/2 cup confectioners' sugar
1 teaspoon grated lemon rind
1 teaspoon grated orange peel
Filling
4 large eggs
2 cups sugar
1/4 cup flour
1 teaspoon baking powder
2 teaspoons grated lemon rind
2 teaspoons grated orange peel
1/3 cup lemon juice
Topping
16 ounces sour cream
1/3 cup sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Line a 13x9" baking pan with foil, letting foil extend about 2" above pan at both ends.
Crust: In food processor or with mixer, process or beat crust ingredients until mixture holds together and forms a dough.
Press evenly over bottom of prepared pan.
Bake for 12-15 minutes until lightly golden and firm when touched.
Filling: Whisk filling ingredients in a medium bowl until well blended.
Pour over crust.
Bake 18-20 minutes until top is pale golden and almost set.
Topping: In same bowl, stir topping ingredients until blended. Carefully spread all but 3 tablespoons over filling.
Tint 3 tablespoons topping with red and yellow food coloring (orange).
Scrape into a quart-size plastic bag. Snip tip off one corner and pipe small dots, evenly spaced, on topping.
Bake 8-10 min. until topping is set. Cool in pan on a wire rack, then refrigerate at least 1 hour.
Remove from pan by lifting foil to cutting board. Cut into bars.




* Exported from MasterCook *

Five-Chip Cookies

Recipe By :Best of Country Cookies
Serving Size : 54 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 cup old-fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup milk chocolate chips
2/3 cup semisweet chocolate chips
2/3 cup peanut butter chips
2/3 cup vanilla chips
2/3 cup butterscotch chips

In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine flour, oats, baking soda and salt. Gradually add to the creamed mixture. Stir in chips.
Drop by tablespoonfuls 2" apart onto ungreased cookie sheets.
Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool 1 minute before removing to wire rack to cool completely.



* Exported from MasterCook *

Nanaimo Bars - Old Recipe

Recipe By :A Canadian Century of Home Cooking Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bottom Layer
1/2 cup butter
1/4 cup sugar
1/3 cup cocoa powder
1 egg -- beaten
1 3/4 cups graham cracker crumbs
1/2 cup nuts -- finely chopped
1 cup shredded coconut
Middle Layer
1/2 cup butter
3 tablespoons light cream
2 tablespoons custard powder -- *
2 cups icing sugar
Top Layer
4 ounces semisweet chocolate
2 tablespoons butter

Bottom Layer: In double boiler, melt butter, sugar and cocoa. Add egg and cook until thickened. Add crumbs, nuts and coconut.
Press into ungreased 9 inch square pan.
Middle Layer: Beat together butter, cream, custard powder and sugar. Spread over base. Chill.
Top Layer: Melt chocolate with butter. Cool slightly. Pour over second layer. Chill. Cut into bars.



NOTES : Custard powder can be found in the baking section of Canadian supermarkets. I have seen the substitution of instant vanilla pudding or instant vanilla pudding powder in American cookbooks.

 

[leahannpen]

Originally posted by stinkerbelle
There are a few things I wish my mother had taught me.

1. How to fold a fitted sheet so that it doesn't look like one big ball of material.

I AGREE! What is the deal with those? I hate folding those stupid things..why are they so difficult to figure out?

(sorry, i know that's off topic, but that has always bugged me!)

 

[Minnesota!]

My mom did this for me for my wedding, and I loved it Here you go! These are all saved on my PC.

Linguine with Cream Cheese
3 cups chopped tomatoes
1 pkg. (8 oz.) Cream Cheese, cubed
3/4 cup olive oil
1/3 cup chopped fresh basil leaves
1 Tbsp. red wine vinegar
2 cloves garlic, minced
1 tsp. each salt and ground black pepper
2 pkg. (9 oz. each) Linguine, uncooked
1/2 cup pine nuts, toasted

TOSS tomatoes, cream cheese, oil, basil, vinegar, garlic, salt and pepper in medium bowl; cover. Refrigerate at least 2 hours.


Poor Man's Dinner.
1 to 1 1/2 pounds of ground beef.

Pepper salt and garlic powder to taste.

5 to 6 large potatoes, peeled and sliced.

1 large sweet onion, halved and sliced.

2 cans of condensed Cream of Mushroom soup, undiluted.

chopped fresh parsley.

In skillet brown ground beef and drain. Season with pepper, salt and garlic powder. Lightly spray inside of crockpot with cooking spray. Layer beef, potatoes and onion slices (you will get about 4 layers). Pour the soup over all and set crockpot on high for 6 hours or low 8 hours. Garnish with parsley.

You can alter this dish too. Instead of Cream of Mushroom you can put condensed Cheddar cheese soup over the potatoes, beef, onion mix.

Spaghetti Pie
1 lb ground beef – browned and drained
6 oz spaghetti noodles (About ½ dollar round) – Cooked, drained, rinsed and cooled
2 eggs
½ cup grated parmesean cheese
8 oz favorite spaghetti sauce
1 cup sour cream
mozzarella cheese

Preheat oven to 350’. Brown and drain beef. Cook, drain and cool noodles. In large bowl, beat eggs and parmesean cheese. Stir in cooled noodles until coated. Press noodle mixture into a 9 inch pie pan (like a crust). Top this with the sour cream. Then beef, spaghetti sauce and finally enough cheese to cover top. Bake in oven for 25 minutes. Serve with salad and garlic bread.


Pannekoken
4 eggs
1- 1/2 c. flour
1- 1/2 c. milk
1 tsp. salt
1 stick butter
4-6 apples, peeled and sliced
cinnamon & sugar

Heat oven to 400. Mix together flour, milk, eggs, and salt. Set aside. Melt butter in oven. Do not burn butter. Immediately add flour mixture. Top with apples and cinnamon & sugar.

Bake 30-40 min. Serve immediately.


Artichoke Chicken Dip
1 - 5 oz. can chunk chicken
1 - 14 oz. can artichoke hearts drained and chopped
1 - .7oz. package dry italian salad dressing mix (Good Season)
1 - 8 oz. container of sour cream
1/4 cup mayo
1 cup havarti cheese
1/4 cup parmesan cheese
1/4 cup sliced almonds

mix together - put almonds on top, bake at 350 degrees for 20-25 minutes.


Cheesy Potatoes
1 large package frozen hash brown potatoes
grated cheddar cheese
sour cream (not the little container - the medium size one)
2 cans cream of whatever soup - you can use celery, mushroom, chicken whatever
1 cup milk
4 tsp. butter
1 large onion chopped
salt & pepper to taste
Just mix all of the ingredients together - as far as quantity of cheese goes probably 1 ½ cups - 2 cups. The butter goes on top after everything is mixed up - then bake at 350 degrees for an hour


Beef stew
7 cleaned, cut carrots
1 large onion, cut in ¼’s
5 cleaned, cut stalks of celery
2 packages of stew meat
8 potatoes, cleaned, peeled, cut into 1/4th
1 tsp. Salt
1 tsp. Worchestershire sauce
¼ tsp pepper
1 large container of V-8 juice


Put all or the above, except for potatoes, in a large dutch oven, at 300 degrees. (Covered!) Cook for about 2 ½ hours. Check liquid level, add water if needed.

Add potatoes, trying to get them into the liquid, rather than just laying on top. Cook for 1 hour and check potatoes for doneness. Keep cooking until they are done.

Take top off the pot, and cook for another ½ to ¾ hour until the liquid is the way you want it-not to liquidy, not dry


Tequillaberry Salad
1 head lettuce, chopped
1 head cauliflower, chopped
1 lb. bacon fried to crisp, crumbled
2 c. REAL Mayo (not miracle whip)
3/4 c. Fresh Parmesan cheese
2/3 c. sugar
1 medium red onion, finely chopped

12-24 hours before serving, mix: mayo, cheese, sugar and onion together. Refrigerate.
Mix lettuce, cauliflower, and bacon in large bowl. Just before serving add mayo mixture, toss and serve.

 

[jwsqrdplus2]

Have fun collecting recipes!!

I am a big soup fan, so here are some of my favorite soups:

Chicken Tortilla Soup

1 (14.5 oz) can Italian tomatoes with juices
3 T vegetable oil, plus additional for frying
1 whole skinless, boneless chicken breast, halved
1 med onion, chopped
3 garlic cloves, minced
2 t chili powder
2 t cumin
6 cups chicken stock or broth
1 T tomato paste
1 (4 oz) can chopped, mild green chiles, drained
1 T minced, seeded jalapeno peppers (about 2) or to taste
4 corn tortillas, cut into 1/2"-wide strips
2 T chopped cilantro (optional, but highly recommend)
Salt and Pepper
2 T grated Parmesan Cheese (optional, don't recommend)

1. In a food processor or blender, puree tomatoes in their juices (I usually puree green chiles and jalpenos with tomatoes, but you don't have to).

2. In large (4-quart or larger) saucepan, heat 2 T oil over medium heat. Add chicken and cook 3 min on each side. Transfer chicken to a plate. Add and heat remaining 1 T of oil. Add onion and cook, stirring frequently until golden (about 5 min). Add garlic, chili powder and cumin and cook, stirring frequently for 1 min. Add chicken stock/broth, pureed tomatoes, tomato paste, chiles and jalapenos (I usually pour in the tomatoes, then "rinse" my blender with some stock to get all of the puree).

3. Return chicken to saucepan, bring to boil. Reduce heat to lower, cover and simmer 20-30 minutes. Transfer chicken to cutting board, cut into bite-sized pieces and return to saucepan. Continue simmering, uncovered until ready to serve.

4. In a large skillet, heat 1/2-inch of vegetable oil over medium-high heat. Add tortilla strips in batches and cook, stirring frequently, until crisp (1 to 2 min). Transfer tortilla strips to paper towel to drain.

5. Skim the surface of the soup and season with salt and pepper to taste.

6. Divide tortillas among 4 soup bowls and ladle soup over tortillas. Sprinkle with chopped cilantro and parmesan cheese. Enjoy!

DH and I like it spicy, so I will normally season the chicken with cayenne before cooking, and I will also add cayenne to the broth while simmering.



Cheddar Cheese Soup

4 T butter
1 large onion, finely chopped
1/3 c finely chopped green bellpepper
1/3 c finely chopped red bell pepper
4 cloves garlic, minced
1/3 c flour
2 c chicken stock
3 c half-and-half
12 oz sharp yellow cheddar cheese
Cayenne and salt to taste (I am heavy handed with the cayenne)
Crumbled bacon and diced green onion for garnish

Melt butter in soup pot
Add veggies, sauté 4+ minutes
Add garlic, sauté for 2 min
Add flour, cook 2 min
Whisk in stock and ½ and ½
Bring to low boil and barely simmer
Simmer 20ish min
Add cheese in ½ c increments, incorporating each addition
Season with salt and cayenne
DO NOT allow to boil

Serve with bacon/green onion garnish


Cheesy Potato Soup

2 T butter
1 C diced onion
2 ½ C peeled and diced potatoes
3 C chicken broth
1 C heavy cream
1 ¾ C shredded sharp cheddar cheese
¼ t dill weed
¼ t ground black pepper
¼ t salt
1/8 t cayenne

Melt butter over medium heat
Cook onion until soft
Stir in potatoes and broth
Bring to boil, cover and simmer 15-20 min, until potatoes are tender
Puree with immersion blender
Stir in cream, cheese and spices
Bring to low boil and cook 5 min


A couple of great appetizers:

Cucumber Triangles

8 oz cream cheese
16 oz sour cream
1 pkg Good Seasonings Italian Dressing mix
1 lemon
1 cucumber, sliced thinly
pita bread
lemon pepper

Mix cream cheese, sour cream, dressing mix until smooth.
Let sit overnight for best flavor
Slice pita bread into triangles
Spread each slice with some of the cream cheese mix
Top each slice with a cuke
Sprinkle with pepper and a squeeze of lemon juice



Jalapeno Poppers

12 ounces cream cheese (1 ½ blocks)
1 8 oz package of shredded cheddar
1 T bacon bits
12 oz jalapeno peppers, seeded and halved
1 c milk
1 c flour
1 c bread crumbs
oil for frying

Mix together cream cheese, cheddar cheese and bacon bits
Spoon mixture into jalapeno halves
Dip in milk, then coat with flour; let dry at least 10 minutes
Dip in milk, then coat with bread crumbs; let dry at least 10 minutes. REPEAT
Heat oil to 350 degrees, then deep fry 2-3 minutes each until golden/medium brown.
Serve with favorite salsa, sour cream and/or guacamole

 

[ColoradoBuffaloMom]

I've been married for years but I'm "stealing" some of these recipes. They look quite yummy (or maybe it is because it is dinner time.)

Elise

 

[femmegirl]

This recipe may seem a little weird, but whenever I go somewhere where I am supposed to bring a dish to pass, I am told that I must bring some of these
I found this recipe at www.allrecipes.com

Saltine Toffee Cookies
This is an easy to make but wonderfully delicious treat.
We pack them in tins and give as gifts during the
holidays. Use your favorite nuts to top the cookies. Makes 1
cookie sheetful (35 servings).
Printed from Allrecipes, Submitted by Tracy
--------------------------------------------------------------------------------
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans


Directions
1 Preheat oven to 400 degrees F (205 degrees C).
2 Line cookie sheet with saltine crackers in single layer.
3 In a saucepan combine the sugar and the butter. Bring
to a boil and boil for 3 minutes. Immediately pour over
saltines and spread t cover crackers completely.
4 Bake at 400 degrees F (205 degrees C) for 5 to 6
minutes. Remove from oven and sprinkle chocolate chips over the
top. Let sit for 5 minutes. Spread melted chocolate and
top with chopped nuts. Cool completely and break into pieces.


Have fun collecting recipes

 

[Margie J]

I made this last night. It was easy and delicious.


Epcot's Chicken and Leek Pie


Ingredients

2 T. butter
1/3 c. onion, diced
1/2 c. celery, cut on bias
1 c. leeks, whites only, cleaned and diced
1 lb. boneless chicken breast, cubed
2 T flour
1 1/2 c. chicken broth
1/4 c. parsley, chopped
2 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 Pillsbury pie crust
1 egg, beaten
1/4 c heavy cream

Directions
Preheat oven to 400 degrees. Melt butter in a large skillet. Add onion, celery and leeks. Saute until tender (about 10 to 15 minutes on medium heat). Add cubed chicken and continue cooking until chicken is tender. Sprinkle with flour and stir well. Add stock, parsley, salt, pepper and thyme. Bring to a boil and cook for 3 to 5 minutes. Remove from heat and let cool slightly. Place chicken mixture in a 2 quart casserole dish at least 2 inches deep. Cut a one inch hole in the middle of the the pie crust and place on a casserole dish, trim edges. Brush crust with beaten egg. Bake for 20 to 30 minutes, or until crust is golden brown and filling is hot. heat heavy cream to lukewarm and pour through the one inch hole in top of pie. Allow pie to rest for 10 minutes before serving. Serves 4 to 6.

 

[bekkiz]

Both are guaranteed to inspire delight and awe among everyone you know, and they're both pretty easy

Oatmeal Peanut Butter Chocolate Chip Cookies

1/2 cup shortening
1/2 cup margarine, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/4 cups all-purpose flour
1 1/4 cup quick-cooking oats
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups semi sweet chocolate chips

1 Preheat oven to 325 degrees F (175 degrees C).
2 In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt and oats; stir into the creamed mixture. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 11 minutes in the preheated oven, or until just barely puffed and starting to turn light brown. Don't over-bake. Cool and store in an airtight container.

*Mine took closer to 12 minutes, and at about 350*

Caramel Filled Chocolate Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon granulated sugar
48 ROLO candies


Beat butter or margarine until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla.
Combine flour, baking soda and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.

Preheat oven to 375 degrees F (190 degrees C).

Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

*I made these without nuts, and they were great. I want to try them with Junior Mints instead of Rolos*

 

[TwinMom7]

Thanks so much to all of you!!!

These will be a perfect addition to my project!

 

[sharbear]

This is what I'm making tonight.

Cut up carrots and put on bottom of crock pot
Cube 2 chicken breasts, (frozen and just thawed a little bit)
sprinkle with poultry seasoning and salt
one can fat free cream of chicken soup
one can fat free chicken broth

cook in crock pot 4 to 6 hours

One hour before dinner boil 1/2 package egg noodles. Add to mixture in crock pot. Can eat now or let cook for an hour. If you let it cook the noodles will absorb the broth and it will be thick, if you eat it right away it will be more like a soup.

Another recipe.
One package of Rice A Roni, cooked according to package directions. Put in bottom of 13 x 9 pan.
Layer on top of rice
2 cooked cut up chicken breasts
one package frozen broccoli and cauliflower (thaw a little bit under cold running water)
can of mushrooms

Mix together
1 can fat free cream of chicken soup
1/2 cup milk
2 to 4 T. butter
cook in microwave until butter melts and pour on top of chicken rice mixture

Top with shredded cheddar cheese and cover

Cook at 350 for 1 hour, uncover the last 15 min. to allow cheese to melt.

 

[robsmom]

My husband said "what is this" the first time I made it but now asks me to make it. comfort food of sorts from my childhool. easy easy easy but takes long to bake so it is great for when you are going to be home but have stuff to do - like sunday when I was painting the family room!!

Beef Stoganoff

2 lbs of beef cubed (london broil nomally)
2 cans cream of mushroom soup
1 1/2 cans of water
mushrooms - i usually use one big can drained
1 packet of lipton onion soup mix
1 cup of sour cream
1lb bag of egg noodles.

put everything but the sour cream and egg noodles in a casserole dish cover and bake at 300 for 3 hours.

boil the noodles.

put the sour cream in a big pasta bowl, add the hot mixture - (add hot to cold gradually) stir and then toss in the drained noodles in and mix it all up. You can use low fat everything if you want and it is still good but not quite as yummy as all the real stuff. you can also really stretch this to a 2 lb bag of noodles without changing the other proportions.

 

[Tinkerbelle739]

Great Idea, I also do this for friends. ( I dont use measurements)

SEAFOOD ENCHILLADAS

You will need:

Large Tortillas
Cream Cheese at room temp
Imitation Crab (1 lg package)
Salsa
Shredded Cheddar

OPTIONAL:

Cooked shrimp or scallops

Flake crab, "smush" in the cream cheese with hands. Add salsa. I dont use alot of salsa in the mix. Add cheddar (about half of a prepackaged bag) Place mix into tortilla, wrap up and place seam down in 9x13. Continue until all mixture is used up. Put more salsa on top of rolled tortillas and add cheese.

Bake 350 for 20 minutes. Enjoy!!