re: Looking for a recipe? Check this thread! :D

Rasperry-Pear Pie

2 Light and Flaky Crusts, unbaked
2 pounds (5 medium) pears, cored and cut into 3/4-inch pieces
2 tablespoons honey
2 tablespoons grape juice
1 pinch salt
2 cups frozen raspberries
1/4 cup all-purpose flour
7 tablespoons unrefined cane sugar
1 egg, beaten
2 tablespoons milk

1. Preheat oven to 350°F. On a lightly floured surface, roll out one pastry disk to make an 11-inch round. Fit into a 9-inch pie plate. Fold edges under and crimp decoratively. Bake crust until golden, about 25 minutes. Cool on rack.

2. While crust is cooling, combine pears, honey, grape juice, and salt in a medium pan. Cook over medium heat, stirring frequently, until pears are tender, about 5 minutes. Transfer to a large mixing bowl and let cool. Add raspberries, flour, and 6 tablespoons unrefined cane sugar; stir gently to blend.

3. Transfer filling to pie crust. Roll out second pastry disk and arrange on top of pie. Fold edges of top crust over bottom crust, press edges together, and crimp. Cut eight slits, about 1-1/2 inches long, in top crust, radiating outward from the center.

4. In a small bowl, beat together egg and milk to make glaze. Brush crust with glaze and sprinkle with remaining unrefined cane sugar. Bake 30 minutes, then cover edges with foil. Continue baking 30 minutes more, until crust is golden brown and filling bubbles. Cool on rack and serve warm or at room temperature.

Microwaveable Cake

Dont be too leary of it, cuz it says microwave and cake in the same sentance its DELICIOUS!! and SUPER simple!
3 eggs
1 box super moist or with pudding cake mix
1 can of pie filling

put in med sized microwavable bowl/dish (i use a tuperware round dish)

mix all ingrediants together

place a microwavable plate on top

put in microwave on hi for 15 minutes

take out, flip over allow to cool for 30 minutes (onto plate)

take bowl/dish off

ice it, or dont ice it. and serve


suggestions...

spice cake with apple pie filling (cut the apples up) drizzle caramel on top

dk chocolate cake with cherry pie filling (do not drain cherry's) with chocolate fudge icing on top

vanilla cake with raspberry pie filling with vanilla frosting

vanilla cake with blueberry pie filling with vanilla frosting

lemon cake with blue berry pie filling with lemon glaze on top

lemon cake with strawberry pie filling with strawberrys on the side (like angel food cake) or lemon glaze on top

Hamburger

I'm not sure of the exact measurements i just now this is how i make it...
1/2 pound chuck beef burger or burgers
1 can guinness beer
chedder cheese (shredded works best)
1 shredded potatoe (2 if making 2 burgers... 3 if making 3 etc etc)
oil
mushrooms
onions

put guiness and burgers in a frying pan on med-low to med heat cook burger till done for you (rare, med, well etc)

make potatoe into a patty shape/ hash brown as this will be the "bun" your burger sets on
fry in oil with mushrooms & onions to side (not IN the potato patty)

when patty done put on plate, place burger on top put onions and mushrooms on top of burger and SMOTHER in chedder cheese.

allow the cheese to melt for best taste!

mmmmmmm its my favorite type of burger!

Cucumber Salad?

There is no such thing as an exact recipe for this, its a "taste" recipe, but i have NEVER met anyone who didnt like it

Mayonaise (NOT miracle whip)
Balsomic Vinegar (prefably with garlic)
Cucumbers

peel and slice the cucumbers to your liking (i like them med sliced, not too thin not too thick)

put into a small to med mixing or salad bowl

start with one "wooden spoon spoonful" of mayo and a good helping of vinegar... mix...

when mayo turns grey/off white/red taste, if you need more vinegar add more vinegar... if you need more mayo add more mayo... (lol sorry )

chill in fridge for at least 20 minutes before serving but no more than an hour... the tast changes when cold, so "test" again and add more of whichever if necesary

i tend to like it with a good ammount of vinegar...

Chicken & Sasuage Gumbo

Ingredients:
> 1/2 box Zatarains Gumbo Mix [without rice, if you can only find with rice use fine grate strainer to separate powder from rice]
> 4 can Chicken Broth
> Boneless/Skinless Chicken Thighs & Breasts [about 3 packages total, 2 of whichever meat you prefer white or dark]
> 2 Onions [can use one if it's large,...chopped]
> 3 Sasuage [2 Smoked Sasuage & 1 Andouille...if no Andouille use extra Smoked]
> Tony's Chachere's [to taste]
> Salt & Pepper [to taste]
> Stalk Parsley & (1-2)Bellpeppers optional [chopped into small pieces]

Cut chicken into bite size pieces. Spray large pan with cooking spray and place chicken in pan, (single layer). Season with Tony's Chachere's, Salt & Pepper, & ONE (1) can Chicken Broth. Place in over for about 1 hour at 400*F.

*you will need 2 pots*

Pot 1:
Pour little cooking oil to cover bottom of pot. Slightly brown onions on medium heat. Cut sasuage into circles and half circles then add to onions.

Pot 2:
Bring 3 cans chicken broth and 3 cans water [use chicken broth can] to a slight boil.

Pot 1:
If using parsley and bellpeppers add now, continuously stirring pot so sasuage doesn't stick.

Pot 2:
When chicken broth starts to boil add gumbo mix, stirring quickly.

Combine both pots into one. Bring to boil and keep at low heat.
Once chicken is done add it to pot and continue cooking for a couple hours.

ENJOY.
It seems complicated with two pots to cook in but it's really not. It's a quick and easy gumbo, instead of making your own roux.

Serve over rice.

Easy Beef Stew

Ingredients:
> Kitchen Bouquet [optional, just to change color from red to brown]
> 2 cans French Onion Soup
> 1 can Creme of Celery
> 1 can Creme of Mushroom
> 1 can Tomato Soup
> Boneless Beef Stew Meat [about 1 - 2 pounds...depends on how much meat you like]

Pour and mix all 5 cans of soup into pot on medium heat. Add 3 cans of water and mix with soup [use soup can]. If using Kitchen Bouquet add 1 1/2 big spoons for color. Add stew meat into pot. Cook for few hours until meat is tender, stirring periodically.

Serve over rice.

Potato Stew

> 1 clear onion sliced&chopped
> Smoked Sasuage [about half sasuage per person] also, sliced into circles and half circles
> Potatos [2 per person] cut into small squares

Use medium to large cooking pot. Pour a large spoon full of cooking oil to cover bottom of pot. Add onion, sasuage, and potatos to pot. Pour in water. [Just enough to cover potatos, but not too much to make them soggy.] Cook for at least 30 minutes on medium to high heat stirring so it doesn't stick to bottom. The longer it cooks the better because the potatos will soften.

Can serve over rice or on bread.

I have a really good breakfast casserole recipe...I brought it to work for an office brunch, and mine was the only dish that was ALL gone by the end of brunch!

*Breakfast casserole*
-6 eggs
-2 cups milk
-3/4 cup shredded cheese
-1 tsp ground mustard
-5 slices stale white bread
-1 lb. sausage

Brown the sausage and drain. Beat together eggs, milk, and mustard. Cut or tear bread into small pieces. Add bread, sausage, and cheese to egg mixture. Pour into 9 x 13 pan; bake at 350 for 45 minutes to an hour.

Tese are some simple ways to spiff up your brownies! I thought of them, all by myself! lol I suggest using a square baking dish/pan/disposable tin for all these brownies! i use a dunken hines mix, cuz i dont have a brownie recipe, but this makes it a little easier and less prep time


Peanut Butter Brownies
What you need: (it always tastes better when you buy the stuff ON SALE)

Dunken Hines dark chocolate fudge brownie mix -eggs, oil, water
Reeses Peanut Butter
Chocolate fudge frosting (Pillsbury)
Reeses Peanut Butter Chips



What to do:
Mix the brownie batter as said on the box, i recomend the "fudgey" version, (1 egg, 1/3 cup oil, 1/3 cup water)

Mix in the whole bag of Peanut butter chips

Bake at 350, for 40 minutes in a square baking dish/pan/disposable tin

Let cool, for no more than 20 minutes(so that its still warm)

Spread the Peanut butter over the top, it will melt a bit, thats fine

Drop a couple spoonfuls of the frosting on top of the peanut butter, and swirl it into the peanut butter

Allow to cool, or eat warm!

Frosted Mint Brownies (great for st patty's day, but we like 'em ANY time!)


What you need: (it always tastes better when you buy the stuff ON SALE)

Dunken Hines dark chocolate fudge brownie mix -eggs, oil, water
Mint Extract (expensive, but worth it to buy non-imitation)
Vanilla Frosting
Green food coloring (optional)
Mint Oreos



What to do:
BEFORE measuring out the oil, add some (no exact measurment) mint extract to the measuring cup, then add the oil to make 1/3 cup then mix as directed on the back of the box (again, i recomend the fudgey version)

warning: the mint smells stronger than the brownies will taste!

Bake at 350, for about 45 minutes (the mint extract makes it a little more runny, so it may need a longer baking time, hence the 45 minutes) in a square baking dish/pan/disposable tin

Mix the frosting with some green food coloring

Crush some Mint Oreos up in a plastic baggie (it works better that way)

let cool, completly!(or the frosting will melt and make the brownies runny again!)

Frost the brownies with the green frosting

Sprinkle the crushed oreos over the top

ENJOY!

S'more Brownies


What you need:

Dunken Hines dark chocolate fudge brownie mix -eggs, oil, water
Mini Marshmellows
Tollhouse Milk Chocolate Chips
Grahm Crackers

What you do:

Mix the brownies as stated on the back of the box (either version is fine)

Mix in two small handfulls of Mini Marshmellows

Bake at 350 for 40-45 minutes in a square baking dish/pan/disposable tin

Mix two small handfulls of marshmellows, two small handfuls of chocolate chips, and two crushed up grahm crackers

As soon as the brownies come out, cover the top with the marshmellow/grahm cracker mixture

suggestion: to melt it qucker stick back in the oven (make sure its off and only warm)

serve warm or when its cooled

Creamy Macaroni and Cheese

INGREDIENTS
1 tablespoon salt
1 pound elbow, shell or other bite-size shaped pasta
2 (12 fluid ounce) cans evaporated milk
1 cup chicken broth
3 tablespoons butter
1/3 cup flour
1 1/2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
Freshly ground black pepper
1 pound grated extra-sharp cheddar cheese

DIRECTIONS
Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

Up to page 30 is done. Start at 31.

baked apples


PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings

INGREDIENTS

• 4 tart green apples ( i like granny smiths!)
• 1/2 cup brown sugar
• 4 tablespoons butter
• 2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon. Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

Butter Nut Squash & Sage Pasta

Cut a butternut squash in have length wise, place on a cookie sheet and bake in over until tender(30-40 mins) on 350-357 degrees

Boil a large pot of water.
When boiling adde penne pasta
Cook until soft

When squash is done take out of oven and slice(still in skin) length wise and accoss to make small sqaure of squash.

Dice up FRESH sage leaves

Drain pasta and put back into large bowl

Add a splash or two of extra virgin olive oil
add squash and sage
stir together in pot and heat on stove top on medium until warm and blended and enjoy!!

this is delicious and not too bad for you either i absolutley love it!!!