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Eliz87
| Monday, December 22, 2003 - 10:11 pm
Ditto on the brown sugar & butter on the carrots. Yum. If you're looking to spice them up in some other way, I'd saute a little garlic in olive oil, add some steamed carrots and parsley. That would be good too. I made something really good yesterday. Peanut Butter Swirl Brownies. To make... Mix together: 1/3 cup peanut butter 3 oz. cream cheese 1/4 cup white sugar 1 egg In a separate bowl, mix together: A 19.8 oz. package of brownie mix (any kind you like) 1/2 cup oil 2 Tablespoons of water 2 eggs Grease a 9x13 pan. Put half of the brownie mixture into it. Drop peanut butter mixture by tablespoons onto it. Layer the other half of the brownie mixture on top of that. Swirl it all around with a knife. Bake at 350 (or 325 if your oven runs a little hot like mine) for 30 minutes or until done. Really good.
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Lkunkel
| Monday, December 22, 2003 - 10:33 pm
Yipee! I found my other missing recipes. Earlier I found DH's Family's Goulash Recipe, and tomorrow AM I work on my Buckeyes and 8-Minute Fudge.
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Eliz87
| Monday, December 22, 2003 - 10:44 pm
Lkunkel, how do you make your Buckeyes? I use 1 lb. of peanut butter, 1.5 lbs. of powdered sugar and a stick of butter. Does this sound right or do you do it differently?
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Eliz87
| Monday, December 22, 2003 - 10:55 pm
Oh...also...for the chocolate, I just melt chocolate chips in the microwave and dip the peanut butter balls into that directly. Do you mix anything into the chocolate?
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Melfie1222
| Monday, December 22, 2003 - 11:53 pm
Skootz, butter and fresh dill for baby carrots... yumm..
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Lkunkel
| Tuesday, December 23, 2003 - 8:27 am
Eliz: I use 18oz of Peanut Butter, two sticks of butter, and a 2lb bag of powder sugar, minus 2 cups. Hadn't weighed it, but your measurement sounds right. I don't mix anything into the milk chocolate chips.
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Solifelike
| Tuesday, December 23, 2003 - 9:27 am
Two things: WHAT THE HECK IS A BUCKEYE? After reading the ingredient list I think it sounds wonderful. Can you give instructions on making it? Eliz: You owe me a months pass at the gym!! I think I gained 10 lbs reading that recipe...imagine what's gonna happen when I make it. LOL
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Lkunkel
| Tuesday, December 23, 2003 - 9:46 am
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Lkunkel
| Tuesday, December 23, 2003 - 9:47 am
So: Technically, a buckeye is a nut....and the state symbol for Ohio. (Former Michigan resident getting in a shot here at her former neighbors.) However, a buckeye is also considered Lucky and for some of us, Good Eats (Apologies to Alton Brown). Buckeyes 18oz Peanut Butter 2 sticks butter, softened/melted 2 lbs. powder sugar, minus 2 cups 24oz Milk chocolate chips Pour powdered sugar into really large bowl. (Keep in mind that powder sugar loves to cling--dress appropriately.) Add peanut butter and butter into sugar; mix well. (I tend to cut the peanut butter in using a rubber spatula, and when it is a dry, crumbly dough, add the melted butter.) Cover and refrigerate for at least 1 hour. Remove from refrigerator and form into bite-sized balls. Place balls on wax-papered cookie sheets. Insert toothpicks into balls; return to cold storage. In a double-boiler, melt chips. Stir gently until smooth. Dip balls 2/3 of the way into melted chocolate. Return to sheets; allow to set.
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Spitfire
| Tuesday, December 23, 2003 - 9:53 am
Here's a yummy treat that I just made. It tastes like Skor bars. - Soda crackers - 1 cup of butter - 1 cup of sugar - 1 pkg of chocolate chips Line a baking sheet with a layer of soda crackers. In sauce pan combine butter and sugar and boil until mixed together. Pour butter and sugar over the soda crackers and put in the oven at 350 degrees for about 5-10 minutes. Basically until it's bubbling up and you know it's hot. Pour your chocolate chips over this and use a knife to spread it around until it's all melted. Stick it in the fridge or freezer to harden. ***only thing to note is that if you have it in the oven to long and it starts to brown it kinda tastes funky.
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Lkunkel
| Tuesday, December 23, 2003 - 10:03 am
BTW, Peanut butter used is traditionally crunchy, but I have had equally good results with creamy. Hence, I didn't specify.
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Catfat
| Tuesday, December 23, 2003 - 3:14 pm
Does anyone have a good recipe for Carrot-Parsnip soup, the way they make it in England?
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Rslover
| Friday, December 26, 2003 - 8:12 pm
Spitfire, I've made those. Absolutely delicious. Always wanted to try them with graham crackers too.
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Maris
| Friday, December 26, 2003 - 8:26 pm
Carrot and Parsnip soup. 15g butter 3 medium carrots, chopped 2 medium parsnips, chopped 1 small onion chopped 1 medium potato chopped 1 litre water 1 large vegetable stock cube crumbled 1/4 cup cream Melt butter in large saucepan, add carrots, parsnips, onion and potato. Cover cook over low heat for 15 minutes until vegetables are tender. Stir in water and stock cube. Bring to boil, reduce heat and simmer for 30 minutes. Process in food processor in batches until smooth. Return soup to pan stir in cream. (note, I have substituted chicken stock instead of vegetable stock)
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Rslover
| Tuesday, December 30, 2003 - 11:05 am
Try these. They are so delicious. Ginger-Orange Glazed Chicken Wings 2 lbs. chicken wings 1/2 c cup orange juice concentrate, undiluted 3T. fresh lemon juice ¼ cup Hoisin sauce 1T. oil (I’ve used sesame oil too) ¼ cup sugar 3T. fresh ginger, minced 3 cloves garlic, minced 3 scallions, slivered for garnish 1. In a large plastic zip-lock bag, place all ingredients except scallions and wings. 2. Seal and shake to coat evenly. Refrigerate and marinate overnight. 3. Preheat oven to 400 degrees. Line large sheet pan with foil. Spread wings on foil. 4. Bake for 45 minutes until brown and shiny. 5. Transfer to serving platter and sprinkle with scallions.
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Rslover
| Tuesday, December 30, 2003 - 11:07 am
oops-OJ concentrate to read 1/2 cup
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Sillycalimomma
| Tuesday, December 30, 2003 - 11:22 am
Does anyone know a good banana nut bread or zuccini bread recipe?
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Lumbele
| Tuesday, December 30, 2003 - 11:37 am
Zuccini bread: 3 eggs 1 c oil 2 c sugar 3 c flour 1 t salt 1 t baking soda 1 t cinnamon 1/2 t baking powder 1 t vanilla 1/2 c red cherries chopped 1/2 c green cherries chopped 1/2 c raisins 1/2 c coconut 2 c shredded zuccini Mix together, put in greased and floured loaf pan, bake at 350 F until toothpick comes out clean.
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Lkunkel
| Tuesday, December 30, 2003 - 11:42 am
I love Zucchini Chocolate Cake....still digging up my bread recipes. 2 3/4 cups flour 1/4 cup cocoa 1 teaspoon baking soda 1 teaspoon salt 1/2 cup butter 1/2 cup applesauce 1 1/2 cups sugar 2 eggs 1 tablespoon vanilla 1/2 cup buttermilk 2 cups zucchini, grated 6 ounces milk chocolate chips 3/4 cup nuts, chopped Sift together flour, cocoa, baking soda and salt. Mix in chocolate chips and nuts. Beat together butter, applesauce and sugar. Add eggs, vanilla, buttermilk, and zucchini. Add flour cocoa mixture. Pour batter into greased 13" x 9" pan. Bake at 325 degrees for 50 to 55 minutes.
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Lkunkel
| Tuesday, December 30, 2003 - 11:53 am
DH said to give you the Zucchini Bar recipe since he says it's better than the bread. 2 cups sugar 4 large eggs 1/2 cup applesauce 2 teaspoons ground cinnamon 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cups flour 2 cups zucchini, unpeeled & shredded Cream Cheese Frosting 1/4 cup butter, softened 3 ounces cream cheese, softened 1 teaspoon vanilla 2 cups confectioner's sugar 1/2 cup walnuts, finely chopped Heat oven to 350. Lightly grease a 17x11-inch jelly-roll pan. Beat sugar, eggs, oil, cinnamon, vanilla, baking powder, baking soda and salt in a large bowl with a electric mixer until well blended. With mixer on low speed, gradually beat in flour just until blended. Stir in zucchini. Spread evenly in prepared pan. Bake 25-30 minutes until a pick inserted in center comes out clean. Cool completely in pan on a wire rack. Frosting: Beat margarine, cream cheese and vanilla until smooth. With mixer on low speed, gradually beat in confectioner's sugar until well-blended. Spread on cooled cake and sprinkle with nuts. Cut into bars.
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Lkunkel
| Tuesday, December 30, 2003 - 12:32 pm
I'm making this one today: CRANBERRY BANANA BREAD Cranberries: 6 whole cloves 1 cinnamon stick 1 1/4 cups sugar 1/2 cup water 2 tablespoons balsamic vinegar 4 cups cranberries Main Bread Ingredients: 1 3/4 cups flour, sifted 1/2 teaspoon salt 2 teaspoons baking powder 1/4 teaspoon baking soda 1/3 cup butter, melted 2 eggs, beaten 1/2 cup walnuts, chopped 1 cup banana, mashed Wrap cloves and cinnamon stick in a 6-inch square of double-lined cheesecloth. Tie up corners with kitchen string. Combine sugar, water, vinegar and spice bag in medium saucepan. Bring to boil and cook over medium heat, until sugar dissolves and mixture thickens slightly, about 5 minutes. Stir in cranberries and cook over medium-low heat until cranberries burst and mixture. Cool to room temperature. Remove spice bag. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread. Sift together the flour, salt, baking powder and baking soda. In a large bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9x5x3" loaf pan. Bake in a preheated 350F. oven for 1 hour or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Makes 1 loaf.
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Lkunkel
| Tuesday, December 30, 2003 - 12:36 pm
Betty Crocker Banana Bread 1 cup sugar 2 tablespoons shortening 1 egg 3/4 cup milk 3 cups flour, all-purpose 3 1/2 teaspoons baking powder 1 teaspoon salt 1 cup bananas, mashed 3/4 cup walnuts, chopped Mix all ingredients in a medium mixing bowl. Place in greased loaf pan (9x5x3). Bake at 350F 60-70 minutes until golden brown. A toothpick inserted will come out clean when the bread is done.
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Solifelike
| Tuesday, December 30, 2003 - 1:11 pm
Here's one for you guys! I generally make this for BBQ's to go with steaks. The ingredient measurements are something you need to come up with on your own, depending on how many you're feeding. It's ingredients don't make it fat free by far, but it is a huge favorite. I am not allowed to parties unless I am taking it. Tortellini Salad Lettuce (I generally use iceberg in the premade bags) Tomatoes (I use large firm ones) black olives, sliced green olives, sliced Feta Cheese, crumbled Cucumber, sliced Tortellini--for this, I use the *fresher* version you get from the grocer freezer. To me, boxed is a downturn on taste. I choose the tri color or (red or green)I use one pkg of it for every 3 people eating. Ranch dressing, creamy Caesar or another creamy kind of similar taste. Additional, optional: Sliced pickled okra pickled artichoke hearts avocado, diced up Boil and rinse tortellini. Allow to sit and cool for a time. Prepare salad in large bowl, toss and add tortellini to it. Dress salad with dressing. I zip up my dressing by thinning it down with the juice from the green olives. (Trust me on this, it is the secret of the recipe, everyone who doesn't follow this complains it doesn't taste the same as mine.) I usually prepare this an hour or so in advance and allow it to refrigerate for that time. But you can serve it immediately.
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Azriel
| Monday, January 05, 2004 - 6:22 pm
This soup is delicious and filling. It's also so EASY and quick to make. I love it and I thought I'd share with all of you. Taco Soup Ingredients 1 lb ground beef 1 medium onion diced 3 15 oz cans pinto beans 1 15 oz can whole corn 1 15 oz can diced tomatoes 1 8 oz can tomato sauce 1 4.5 oz can green chilies diced 1 pkg taco seasoning mix 1 pkg Hidden Valley ranch dressing mix 1 1/2 cups water Brown ground beef. Drain off any excess grease. Add onions and cook until they are clear. Add all remaining ingredients. Cook until the soup is heated throughout. Serve in individual bowls. Top with shredded cheddar cheese and crushed tortilla chips.
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Eliz87
| Wednesday, January 14, 2004 - 2:01 pm
I've got a hankering for cheese ball! Does anybody have a good recipe for one? (Please note that I don't have any blue cheese or dried beef, so I can't make those kind!)
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