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Thread: Just Recipes

  1. #861
    Vidiot 13 is a Winner Champion Poppy Fields's Avatar
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    Re: Just Recipes

    It's Christmas cookie time! This is a family favoite, from my mom. It's especially fun for little kids baking with you.

    Peppermint Snowballs

    For the filling:
    2 tablespoons cream cheese, softened
    1 tablespoon milk
    1/2 cup powdered sugar
    2 tablespoons finely crushed peppermint candy or candy canes
    1 drop red food coloring
    5 drops peppermint extract

    For the dough:
    1 cup butter, softened
    1/2 cup powdered sugar
    1 teaspoon vanilla extract
    1 teaspoon peppermint extract
    2-1/2 cups sifted all-purpose flour

    For the topping:
    1/4 cup powdered sugar
    6 tablespoons finely crushed peppermint candy or candy canes

    For the filling, combine cream cheese and milk in a small bowl. Stir in sugar, candy and food coloring; mix well. Set aside.

    For the dough, preheat oven to 350 F. In a mixing bowl, beat together butter and sugar until creamy; add vanilla. Stir in flour; knead until well mixed. Set aside 1/2 cup of dough; shape remaining dough into 1-inch balls. Make a deep well in the center of each ball with the handle of a wooden spoon. Fill with 1/4 teaspoon filling. Use reserved dough to cover filling by placing a small flat disc of dough over the hole. Reshape if necessary into smooth balls. Place on ungreased baking sheets and bake about 12 minutes.

    Make the topping by combining the powdered sugar with the crushed candy. Roll warm (not hot) cookies in the topping mixture. Set on wire racks to cool completely.

    Yield: about 4 dozen
    cablejockey and waywyrd like this.

  2. #862
    Best Buddies Gutmutter's Avatar
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    Re: Just Recipes

    Peppermint Bark "Rum" Balls - created for 2011 but sure to become an annual addition.

    1 box of Vanilla Wafers - processed to fine crumbs
    1 cup walnuts - processed finely
    2 or 3 candy canes - processed finely
    1 cup powdered sugar ---------------------------------- add all of the above in a large bowl

    In a double boiler (I use a metal mixing bowl over a pot of simmering water):

    12 oz. bag of white chocolate chips
    4 Tablespoons of corn syrup - keep mixing with whisk as it starts to melt
    1 cup peppermint schnapps - add to melted chocolate and stir with whisk until incorporated... takes a few minutes.

    Refrigerate for 30 min. then roll into balls and roll in a mixture of granulated sugar and processed candy canes. Good tv-watching activity.
    waywyrd and Poppy Fields like this.
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  3. #863
    Over and Out! Bunny555's Avatar
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    Re: Just Recipes

    I made Rocco DiSpirito's "Skinny Mac and Cheese" last night and it was to die for. I saw that it was made with bleu cheese and I knew I had to try it. It was so yum and filling.....a simple salad was all that it needed.

    Healthier Mac and Cheese
    Serves: 6
    Prep time: 30 minutes, bake time: approximately 15 minutes

    Ingredients
    1 box (10 ounces) dried spelt elbow macaroni (I just used whole wheat)
    1 1/4 cups skim milk
    1 carton (6.5 ounces) light garlic and herb spreadable cheese (such as Alouette)
    6 ounces reduced-fat cheddar cheese, shredded
    ¼ cup crumbled reduced-fat blue cheese
    ½ cup whole wheat panko bread crumbs
    Butter-flavored cooking spray

    Directions

    1. Preheat oven to 350 degrees F. In a large pot cook macaroni according to package directions; drain and return to the pot.

    2. Meanwhile, in a medium saucepan combine skim milk, spreadable cheese, cheddar cheese, and blue cheese. Cook and stir over medium-low heat until cheese is melted. Add cheese sauce to the cooked macaroni and stir until well combined. Transfer to a 2-quart casserole that has been coated with cooking spray. Sprinkle with the panko. Coat the top of the panko crumbs with cooking spray.

    3. Bake, uncovered, for 15 minutes or until just heated through and top is lightly browned.
    Per serving:
    399 calories, 17.0g fat (11g sat, 0g mono, 1g poly), 54mg cholesterol, 353mg sodium, 43g carbohydrates, 5g fiber, 19g protein
    CYA

  4. #864
    Signed, Sealed, Delivered prhoshay's Avatar
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    Re: Just Recipes

    Sounds ridiculous!! This non-cook just might have to try this!
    "...each affects the other, and the other affects the next, and the world is full of stories, but the stories are all one." - Mitch Albom, one helluva writer

    When you throw a rock into a pack of dogs, you know which one you hit by the one that yelps!

  5. #865
    Go Teams! inthegarden's Avatar
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    Re: Just Recipes

    Squash Dressing

    3 cups cooked squash
    3 cups corn bread, crumbled
    3 eggs, well beaten
    1 stick oleo, melted, cooled to room temp.
    1 can cream of chicken soup
    1 small onion chopped
    2 stalks celery chopped
    salt and pepper to taste

    Mix all ingredients and bake at 350 degrees for 35 minutes or until brown.
    If I use fresh squash, I cook the squash, onion and celery together just until tender. Let it cool and then add.

  6. #866
    Best Buddies Gutmutter's Avatar
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    Re: Just Recipes

    Yum! Thank you.
    inthegarden likes this.
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  7. #867
    FORT Fogey Ellen's Avatar
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    Re: Just Recipes

    Hubby made this to go with the rest of our 4th of July BBQ dinner. He posted the recipe on his FB page, so I stole it to share here, 'cuz it's so yummy:

    dave's grilled red potato salad with herbs

    6-8 small-med red potatoes
    1.5 tablespoons dijon mustard
    3 tablespoons white wine vinegar
    2 tbsps good evoo
    1 tsp organic mayo
    2 tsps mustard seeds, ground in spice grinder with
    thyme, dill
    salt
    grapeseed or other hi-temp oil for grill-frying

    cut potatoes in quarters, leaving skin on
    boil 4-5 minutes and drain
    heat cast iron skillet on grill to med high
    add drained/dried potatoes and 1-2 tbsps oil
    add salt
    grill-fry 4-5 minutes, stir-toss and grill about 12-15 mins total until potatoes are nicely browned
    make dressing:
    whisk dijon, mayo, evoo and vinegar till smooth
    add potatoes
    add ground spices/herbs and toss well

    *chill 30 mins minimum

    *(…but it's also good warm…)
    TripleGemini likes this.
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  8. #868
    Best Buddies Gutmutter's Avatar
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    Re: Just Recipes

    Belgian Waffles

    Ingredients:
    Sponge
    4-1/2 teaspoons active dry yeast
    1-1/3 cups warm milk
    1-3/4 cups flour
    1 tablespoon granulated sugar
    1 egg lightly beaten
    Batter
    9 tablespoons unsalted butter, at room temperature
    1/4 cup flour
    1 teaspoon vanilla extract
    1/4 teaspoon baking powder
    Pinch of salt
    2 tablespoons granulated sugar
    3/4 cup pearl sugar (see Cook's Note)
    Extra flour (for sprinkling)

    Directions:
    Sponge
    1) In a small bowl, sprinkle yeast over the milk. Add 1 tablespoon of flour and sugar; set aside for 5 minutes or until foamy.
    2) Sift remaining flour into a large mixing bowl. Make a well in center and add yeast mixture and egg. Stir well to make a smooth batter.
    3) Cover with plastic wrap; set aside in a warm place and let rise until doubled or tripled in bulk, about 2 hours.
    Batter
    1) Place butter, flour, vanilla, baking powder, salt, granulated sugar, and pearl sugar into a bowl and work with back of a wooden spoon to form a paste.
    2) Work butter mixture into sponge mixture until well combined. Cover, and set aside for 10 minutes.
    3) With floured hands, shape dough into 10 balls. Flatten one slightly and dust it with flour. (If dough seems too wet to handle, just pour batter directly onto the waffle iron.)
    4) Heat a waffle iron until medium hot. Place a flattened ball in the middle of the iron; close top. Cook for 3 to 4 minutes. If waffle iron is too hot, sugar will burn. Continue baking until all the waffles are done. Waffles may be kept warm in a 200 degree F. oven until ready to serve. Yield: 10 waffles.

    Cook's Note: Pearl sugar, also called hail sugar because it is similar in size to hail stones, can be purchased in a well stocked super market. If unavailable you can make your own by crushing sugar cubes till they resemble hail stones or coarse salt.
    TripleGemini likes this.
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  9. #869
    Go Teams! inthegarden's Avatar
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    Re: Just Recipes

    Orange Cranberry Relish

    2 oranges
    1 lemon
    2 apples
    1 lb. cranberries
    2 1/2 cups sugar ( I only use 1 3/4)
    1 cup of Pecans

    Wash and Quarter unpeeled oranges, lemons, apples. Remove seeds.
    Wash cranberries.
    Grind cranberries, oranges, lemons, apples and pecans in a food processor or chopper.
    Pour into a large bowl add sugar and mix well. Refrigerate. Let stand over night and stir before serving.
    It keeps for a long time in the refrigerator and it can be frozen.

    *I grind the cranberries first and pour in a bowl, next the apples pour in a bowl, and the grind the oranges and lemons and last the pecans. Mix the fruit and nuts together and add the sugar. Mix well. The sugar can be adjusted, I cut it back to 1 3/4 c. You can use whatever variety of apple you like. I like to use Gala.
    It is a mixture of sweet and tart.
    Punkin likes this.

  10. #870
    Signed, Sealed, Delivered prhoshay's Avatar
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    Re: Just Recipes

    That stuff is DELICIOUS!! I haven't had any in YEARS! I could eat it by the spoonful!
    "...each affects the other, and the other affects the next, and the world is full of stories, but the stories are all one." - Mitch Albom, one helluva writer

    When you throw a rock into a pack of dogs, you know which one you hit by the one that yelps!

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