Yummy recipes...
 

Honey Joys


90g margarine or butter
1/3 cup sugar
1 Tablespoon honey
4 Cups Corn Flakes

1. Preheat oven to 150C
2. Melt margarine, sugar and honey together in saucepan until frothy.
3. Add Corn Flakes and mix well.
4. Spoon into patty cake cases
5. Bake in oven for 10 minutes
6. Allow to cool

(Makes 20 approx.)

Passion

One whole me
One whole woman (or more, depending on taste)
Various condiments
One bed

Mix one me and woman on bed, stirring frequently. As heat increases, condiments may be added as desired.
(Makes (*classified*) orgasms, approx) :D

Sorry Sharn, couldn't reist! :p

Real Ozark Bar-B-Q
 

1 leftover pork roast, add fresh pork to make 2lb meat
1 #10 can tomato sauce
1 can tomato paste (the itty bitty can)
1 large Vadalia onion
1/4 cup molasses
1 Tbsp vinegar - red wine preferably
juice of 1 lemon

The following seasonings to taste:
Worchestrshire Sauce
Tobasco sauce - warning - just a drop is usually fine
salt
pepper

melt butter over low heat in 12' cast iron deep skillet
sautee thinly wedged onion untill the onion peices turn transparent. add all the liquid ingredients. bring to a deep simmer untill volume is reduced by half. stirr frequently to avoid burning sauce. While simmering the sauce, pan-fry the fresh pork untill tender. With a pair of forks, shred all the pork. (A food processer can do the job but will not achieve the stringy texture of true Bar-B-Q) Add the pork to the sauce. You may add the pork as it shreds off the slab...it will give you working room.

continue simmering for a full hour after the last of the pork has been added, then taste. Add seasonings to taste, and let simmer on low heat thru serving time. Can be served on a bun, openfaced, or in a bowl. Tradition calls for serving in a hard roll with coleslaw and a pickle.

BLACK BEAN SALSA

½ pound black beans
1 each green pepper
1 each red pepper
1 each poblano or jalapeno
1 cob corn
1 bunch green onion, minced
½ bunch cilantro, minced
1 tbs cumin
¼ tsp cumin
14 oz chicken broth
1 tsp salt
1 tsp vinegar
1 each lime, juiced
2 cloves garlic, minced
¼ cup olive oil


Soak black beans in water over night (at least 8 hours).

Preheat grill roast the red pepper, green pepper, poblano or jalapeno, and corn (leaving husk on) until the skin is blacken on the peppers and the husk of the corn is brown. Place peppers in a paper bag and let cool. Then peel skin off; remove seed and small dice. Remove corn from cob.

Wash back beans. Well peppers are cooling place black beans, 1 tbs cumin, salt, chicken broth and vinegar in to small sauce pan adding water tell 2 inches above beans. Bring to boil then turn down to a low boil cook beans tell soft (keep an eye on the water add more if needed). Drain and cool beans.

When beans are cooled mix pepper, black beans, corn, green onions, cilantro, ¼ tsp. Cumin, lime juice, garlic, and olive oil. Add satl to taste you can also add tabasco if you want a little more heat. Best if left over night to blend the flavors.

SPANISH RICE WITH CHICKEN AND BALCK BEAN SALSA

6 each chicken breast, skinned and deboned
3 cloves garlic, minced
1 bunch green onion, diced
½ bunch cilantro, minced
½ each green pepper, diced
½ each red pepper, diced
2 tbs. Olive oil
2 cups rice
¼ tsp. Cumin
½ tsp. Salt
8 oz. Tomato sauce
14 oz. Chicken broth
Black bean salsa, see recipe
Monetary jack cheese, shredded

Preheat oven to 350 F

Brown chicken breast in olive oil and set a side. To pan add garlic and peppers sauté until tender. Add cilantro, cumin, salt and green onions and rice. Stir tell rice starts browning. Place mix in a 13 x 9 2 inch baking dish add tomato sauce, chicken broth, and 1 ¼ cups water stir. Place chicken breast on top. Cover with foil and bake for 30 minutes remove foil and bake for 5 more. Add black bean salsa and cheese and bake for 10 more minutes.

Mediterranean Chicken with Penne

Serves 4

nonstick cooking spray
2 teaspoons olive oil
1/2 onion, peeled, diced fine
2 cloves garlic, peeled, minced
1 pound boneless, skinless chicken breast
8 oz. penne pasta
8 pitted black olives, sliced
1/4 cup chopped fresh basil
1 teaspoon oregano
1/4 cup grated Parmesan cheese

Liberally spray large nonstick skillet with cooking spray. Add oil and heat over medium heat. Add onion and garlic and sauté until onions are soft, about 3-4 minutes.

Fill large saucepan with 2" water. Place chicken breast in steaming basket (or stainless colander) and place in saucepan. Bring water to boil and steam chicken for 7 minutes. Remove pot from heat and let sit 2-3 minutes until chicken is fully cooked and no longer pink inside. Remove chicken from basket, cover and let cool. When cooled, cut into 1" chunks.

Meanwhile, cook penne according to package directions. Drain and keep warm.

Add chicken chunks, olives, basil and oregano to skillet with onion. Turn to medium heat, cover and simmer for 5 minutes.

In large mixing bowl, toss chicken with hot penne; sprinkle top with cheese. Serve immediately

Fudge Cake Cookies

1 package Betty Crocker SuperMoist double chocolate swirl cake mix
1/2 cup vegetable oil
2 eggs
Powdered sugar

Preheat oven to 350. Stir cake mix (dry), swirl mix, oil and eggs in large bowl, using spoon, until dough forms. Dust hands with powdered sugar; shape dough into 1 inch balls. Coat balls with powdered sugar; place about 2 inches apart on ungreased cookie sheet. Bake about 10 minutes or until set.

I've used other cake mixes, other kinds of chocolate, it still tastes good!

Mmmmmmmmmmmmmmmmmmmmmmmmmm...............No one told me a time though!

I'll bring the wine!

JK.....will BBL with a recipe!

SUPER EASY COBBLER

1 Cup Self Rising Flour
1 Cup Sugar
1 Cup Milk
1 Stick butter
1 Can of pie filling...any flavor


Preheat oven to 350. Place butter in caserole dish and put in oven until completely melted. Mix flour, sugar and milk. Remove dish from oven with melted butter. Pour flour mixture over the butter. Take your can of pie filling and distribute it evenly on top of this mixture. Bake at 350 for 45 minutes or until top is golden brown.

SOUR CREAM CHICKEN ENCHILADAS
 

* Exported from MasterCook *

Chicken Sour Cream Enchiladas

Recipe By :Kraft
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 oz.carton sour cream
2 cups chopped cooked chicken
1 16 oz. pkg. Colby/Jack Cheese, shredded
1 cup salsa, divided
2 tablespoons chopped cilantro
1 teaspoon cumin powder
10 6 in. flour tortillas
1 cup lettuce, shredded
1/2 cup tomatoes,chopped

Mix 1 cup of the sour cream, chicken, 1 cup cheese, 1/4 cup salsa,
cilantro and cumin.
Spoon about 1/4 c. filling down center of each tortilla; roll up.
Place seam side down in 9x13 baking dish that has been sprayed with
non-stick spray.
Top with salsa. Cover
Bake at 350 for 30 min. Sprinkle with remaining 1 cup cheese. Bake an
additional 5 min. or until cheese is melted. Top with lettuce and tomato
if desired. Serve with remaining 1 cup sour cream.


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

Per serving: 125 Calories (kcal); 12g Total Fat; (85% calories from
fat); 2g Protein; 3g Carbohydrate; 26mg Cholesterol; 32mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates

MMMM Sprinkles....and they come out great...from your hands to my mouth!

i make the world's baddest omelette. bank on it.

I'm so glad you and the family like them so much. I'll have to make some of my other "specialties" for y'all so you don't think that those enchiladas are the only thing I can cook....:D
I can cook a lot more that that....LOL :D:D:D

Add your yummy recipe!!

I just made an excellent chicken salad.

1 large can chicken breast or 2 cooked breasts (diced and the fork shredded)
1/2 cup whole almonds pounded to bits or 1/4 cup slivered
1/2 cup dried sweetened cranberries
1 Tbsp Dried or fresh chives
1/2 Tbsp Tarragon (I used crushed dried)
1 tsp dill weed
1 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
Mayo to taste
1 Tbsp red wine vinegar

Mix together. Best if you can chill for an hour before serving. I served it stuffed inside whole wheat pitas with crunchy romaine tucked in each pocket

That sounds mouth watering Lil....must give that one a go for sure!!

Mmmmmmmmmmmmmmmmmmm

Breasts.

yums
 

Seek and find! :cheerlead

Roasted Red Pepper and Ricotta Bruschetta:


½ cup chopped roasted red peppers (see note)
1 Tablespoon finely chopped red onion
1 Tablespoon capers, drained
5 leaves fresh basil, thinly sliced
1 teaspoon balsamic vinegar
8 slices baguette
½ cup whole milk ricotta
Instructions
In a small bowl, combine the roasted red peppers, red onion, capers, basil, and balsamic vinegar. Refrigerate for at least one hour (and up to 2 days) to let the flavors come together.
Preheat the oven to 350 degrees F. (or prepare a grill). If using the oven, spread the baguette out on a baking sheet, lightly brushing both sides with olive oil. Bake until lightly toasted, about 5 minutes. Flip them to toast the other side. (Or toast both sides of the bread on the grill.)
Spread each slice of baguette with a spoonful of ricotta. Top with a spoonful of the red pepper mixture. Serve immediately.

(I don't serve it on the baguette. I press the ricotta in a shallow dish and spoon the peppers over the top. Makes it a more party-friendly dish)

this can be even easier...instead of the flour/milk/sugar..substitute 1/2 a box of butter flavored cake mix sprinkled over the top of the pie filling and dot with butter...bake till golden like above. My makes this over a campfire in a cast iron dutch oven when they go camping.

goulash
 

pork meatballs
(28 oz.) cans crushed tomatoes
1 ((28 oz) can tomato puree
1 bag frozen onion
½ Tbsp minced garlic
2 squeezes of found Gourmet Garden Basil
1Tbsp dried oregano
1/4 c. brown sugar
1 tbsp cinnamon
1 tbps nutmeg

add above to crockpot simmer 8 hours on low

pasta of choice

chesse of choice

layer sauce - pasta - sauce - meatballs - sauce and cheese
back til golden

Zingy Pork Chops
One of my dutch oven meals
Brown 4-6 chops on the grill
In a dutch oven orcovered dish saute
4 strips of bacon chopped
1\2 onion chopped
4 cloves of garlic chopped

In a bowl mix 1/3 cup of soy sauce
1Tps of chili powder
1Tps of. Curry
1tps of hot sauce
3Table spoons of molasses

Place pork chops in the pan on top of the bacon, onion,& garlic
Pore sauce over them and bake at 350 for20 min.

Easiest No-Knead Peasant Bread
adapted from Alexandra Cooks


makes one 9x5” loaf


3 cups all-purpose flour or bread flour
1 ½ teaspoons kosher salt
1 ½ cups lukewarm water
2 ¼ teaspoons sugar
1 ½ teaspoons active-dry yeast

In a large mixing bowl whisk the flour and the salt. Set aside.

In a small mixing bowl (or your glass measuring cup), dissolve the sugar into the water. Gently stir in the yeast. Cover with plastic wrap and let sit for 10 minutes, mixture will be very foamy. Add yeast mixture to the flour bowl. Stir until a sticky dough ball forms. The dough will be very wet.

Cover bowl with plastic wrap and let rise in a warm place until doubled, about 1 ½ hours. (When I’m making bread in the winter, I like to preheat the oven for 60 seconds then shut it off. With the door closed it retains a nice warm [not hot] temperature for the dough to rise.)

Grease a 9x5” loaf pan with nonstick cooking spray or butter (I always use my 1.5qt Pyrex loaf pan. I like to be able to keep an eye on that golden crust through the glass.) Preheat oven to 425°.

Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve released the excess air in the dough. Using the forks, scoop the dough into your prepared baking pan. It’s best to scoop it up fast and plop it in the bowl in one fell swoop. Let the dough rise for about 30 minutes or until it has risen to just above the top of the loaf pan.

Bake for 10 minutes at 425°. Reduce the heat to 375º and bake for 22 to 25 minutes longer, until crust is a nice golden brown. Remove from the oven and turn the loaves onto cooling racks. Cool in the loaf pans for 10-15 minutes before turning out onto wire racks to cool completely.

I make a similar bread in a preheated cat iron dutch oven. Yum

trying the bread with a mix of corn meal and flour this time and some rosemary

They all sound so yummy!!!

Wasn't there a 'Pixie Cookbook' in the making years ago? Whatever happened to it? Did it get put together?

Not as I remember, but it sounds like a project for you.

Also we need a thread on the best outdoor snacks.

This could be a Teddy Bear's Picnic. :)

There is a recipe book thread started by sugarsprinkles ages ago. I just gave it a much needed bump.

Not for me. I wouldn't know where to begin.

Maybe BIBI?

Nah, without the Teddy Bear, it's just a picnic.

LOL !

Hm, I'm in the mood for hummus & lahmi, anyone got a good recipe? I suppose I could go look at allrecipes.com, but if people have something they think is better, by all means, throw it at me.

Creamy layered potato cassarole

Original recipe makes 8 servings
1 (12 ounce) jar Alfredo sauce
1 cup milk
3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Swiss cheese

Directions

Preheat oven to 400 degrees F (200 degrees C).
Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.
PREP
25 mins
COOK
1 hr
10 mins
READY IN
1 hr
35 mins

Crock Pot Potato Chowder
 

I have made this...so easy and so tasty.

8 cups diced potatoes
1/3 cup onion, chopped
3 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, cubed, softened
1/2 lb bacon, cooked and crumbled
chives
Directions:

1
Combine potatoes, onion, broth, and cream of chicken soup in crock pot.
2
Cover and cook on low 8-10 hours or until potatoes are tender.
3
Add cream cheese and blend.
4
Top with bacon and chives before serving.

It seems my theme is potatoes
 

Lithuanian Kugela........

Original recipe makes 10 servings

1 pound bacon, diced
1 large onion, grated
5 pounds Russet potatoes, finely grated, and soaked in water
1/2 cup flour
1 (12 ounce) can evaporated milk
6 eggs
salt and pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.
In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.

Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.

So the vodka drought is your fault, BIBI.

Quick Vanilla Slice

1 pkt of Lattice biscuits
1 750ml bottle of cream
2 pkts of Cottee Vanilla pudding mix

Icing
Pink/red food colouring
icing sugar
water to mix

Pour cream into a bowl, slowly mix in pudding mix with electric beaters. It will get quite thick.
Sandwich some of the mix between 2 Lattice biscuits. Sit on a tray. Keep doing this til all biscuits are done.

Individually ice each one with pink icing
Refridgerate

Yummo!

Sveikas kaipjums sekasi. :rockon:

I'm fine thanks, BIBI.

Smarty Pants!!!! :thumb:

Aš nepadarė degtinės trūkumas visi save. Esu tikras, kad suvaidino savo vaidmenį jame per . :wine: