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

QUICK EASY FRUIT DIP!!

1 JAR WHIPPED MARSHMELLOW (SMALL OR LARGE SIZE)
1 CONTAINER STRAWBERRY FLAVORED CREAM CHEESE (IF YOU GOT THE SMALL MARSHMELLOW USE A SMALL CONAINER IF YOU GOT THE LARG MARSHMELLOW USE THE LARGE CONTAINER OR 2 SMALL ONES.)

mix together with a spatula and put in a serving bowl

its delicios with bananas grapes apples strawberries!!

Roasted Baby Potatoes with Rosemary

2 pounds small potatoes, baby Yukon gold or red skin potatoes
6 cloves garlic, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper
Preheat oven to 450 degrees F.
Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper. Place potatoes on center rack of oven and roast 20 minutes, until just tender.

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Garlic Mashed Potatoes

1/2 cup garlic cloves, peeled (about 1 head)
1 cup extra-virgin olive oil
3 pounds Yukon gold potatoes, peeled and quartered
Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup heavy cream, half-and-half, or creme fraiche
In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil. Process the potatoes and garlic through a food mill fitted with the medium disk. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season, to taste,and serve hot.

Crawfish Boil

1 sack fresh, live crawfish (about 35 pounds)
1/2 cup yellow mustard seeds
1/2 cup coriander seeds
1/4 cup allspice berries
1/4 cup dill seeds
1/4 cup crushed red pepper flakes
1/2 cup vegetable oil
6 lemons, halved and juiced
4 medium onions, halved
20 cloves garlic
1 cup hot sauce
1 cup ground cayenne pepper
1/2 cup garlic powder
1/2 cup onion powder
1 cup kosher salt
20 bay leaves
1 tablespoon whole cloves
5 ears corn, halved
2 whole artichokes
5 pounds smoked sausage, cut into 2-inch pieces
6 pounds small, new red potatoes, scrubbed

Chef's note: You will need an 80 quart pot with a basket with a propane burner, like the ones to deep-fry a turkey or the biggest pot with a basket insert you can find. It's best to do this boiling outside.
To clean your crawfish, first hose the whole bag of them down until the water runs pretty clear. Then open the bag and dump the crawfish out into a big ice cooler, with the drain open, and hose them down again. Toss and spray and drain until the water runs clear. Discard any grass, trash, pebbles and dead crawfish you find. Don't keep the crawfish under water too long as they need air to live. Combine mustard seeds, coriander seeds, allspice, dill seeds, crushed red pepper flakes and cloves in cheesecloth and tie it up tight. Fill the pot, with the basket in it, half way with water and set it over the burner. Fire it up. Bring the water to a rolling boil and dump in all the ingredients, including the cheesecloth sachet, except for the crawfish. Let the water boil for 10 minutes and then remove the basket from the pot, add the crawfish and drop it back into the water. Boil for 10 to 15 minutes. Spread newspapers out on a picnic table. Carefully, remove the basket of boiled crawfish from the pot, let them drain a bit and pour them out onto the newspaper.

5 minute marinade:

Perfect for chicken or beef!

3 cloves garlic, finely chopped
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
2 tablespoons hot sauce, eyeball it
4 tablespoons Worcestershire sauce, eyeball it
4 tablespoons red wine vinegar
1/3 cup extra virgin olive oil

Mix garlic, steak seasoning, hot sauce, Worcestershire sauce and vinegar. Whisk in the extra-virgin olive oil. Pour mixture into a shallow dish. Add the chicken or steak. Toss to coat all of the meats thoroughly and marinate for 5 minutes.

Corn and Potato Chowder

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors. Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

crustless cheese cake

(2) 8 ounce packages of cream cheese
2/3 cup sugar
(3)eggs

pre heat oven to 350 degrees
mix cream cheese until creamy and add sugar. Then add the three eggs one at a time.. mix until all mixed and creamy. put into a dish and place into the oven for about 30 minutes. until it starts to turn golden brown.. remove from oven and let cool.. add your favorite topping and place into the refridgerator. serve chilled (but i can never seem to wait that long)

LEMONADE SCONES
1 cup of lemonade
1 cup of cream
3 cups of self-raising flour

Preheat oven to very hot 220C.
Add lemonade and cream to flour, mix to form soft dough, then place mixture on floured surface.
Knead dough to a 2 cm thickness and cut with a floured cutter.

Place close together on tray, brush with whisked egg and bake for 10 - 15 minutes.

Verygood guacamole!

1 avocado - peeled, pitted, and diced
1 roma (plum) tomato, diced
1/2 red onion, diced
1 serrano chile pepper, seeded and minced
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
3 drops hot sauce
6 cilantro leaves, minced
1 tablespoon fresh lime juice
DIRECTIONS

Combine the avocado, tomato, onion, serrano chile, salt, pepper, garlic powder, Worcestershire sauce, hot sauce, and cilantro leaves in a bowl and mix. Pour lime juice over the top of the guacamole. Serve immediately. To store for later use, place avocado pit in the bowl with the guacamole and then cover with plastic wrap, pressing the wrap down to the surface of the guacamole and store in refrigerator.

SOULARD PORK TENDERLOIN

Marinade for four 8- to 12-ounce pork tenderloins (may also use large pork loins):
2 cups vegetable oil
1/3 cup soy sauce
1/4 cup honey
1 teaspoon onion powder
1 teaspoon garlic powder
Marinate at least 6 hours in a non-metal container. Season with: Lawry's Seasoned Salt
Cracked peppercorns

Grill or broil. Meat will get dark on outside. May grill, then hold and finish in the oven. Slice and serve with sauce on the side.

Sauce: (Makes twice as much as needed for four tenderloins.) Make ahead and serve at room temperature.
1 cup mayonnaise
1/2 cup sour cream
1/3 teaspoon salt
1/3 teaspoon white pepper
1/2 teaspoon garlic powder
3 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce

Chili Pesto Chicken Pasta

Ingredients
12 oz farfalle pasta
3 chorizo sausages
1lb 8 oz boneless, skinned chicken breast halves
2 small fresh red chiles, seeded and chopped
6 green onions, sliced
2/3 cup sun-dried tomato pesto
1 1/4 cups whipping cream
1/4 cup grated Parmesan

1. Cook the pasta in a large saucepan of boiling water according to the package instructions. Drain.
2. Meanwhile, cut the chorizo into 3/4 in. slices and cut the chicken breasts into strips.
3. Heat a large skillet. Add the chorizo and cook, stirring, over high heat for 2 minutes. Add the chicken strips, chiles, and green onions and cook, stirring for 5 minutes, or until the chicken is lightly browned.
4. Stir in the pesto and cream and simmer for 5 minutes, or until the chicken is tender. Remove from the heat and stir in the Parmesan. Toss with the pasta and serve at once.

Creamy Shrimp and Tomato Stir-fry

Ingredients
1 lb 8 oz raw medium shrimp **can also use scallops if you prefer**
1/3 cup sun-dried tomatoes in oil
4 green onions, finely chopped
1 cup chicken stock
1/2 cup dry white wine
1 cup heavy whipping cream
2 tablespoons finely chopped fresh basil

1. Shell the shrimp, leaving tails intact, and gently pull out the vein. Drain the oil from the sun-dried tomatoes and reserve 2 teaspoons of it. Cut the tomatoes into strips.
2. Heat the oil in a wok or skillet over high heat, and swirl it around to coat the side. Add the shrimp and green onions in batches and stir-fry for 5 minutes, or until the shrimp are pink and cooked. Remove from the wok.
3. Add the sun-dried tomatoes, chicken stock, white wine and cream to the work and bring to a boil. Reduce the heat and simmer for 7 minutes, or until the sauce has thickened and reduced.
4. Return the shrimp to the wok with the basil. Stir-fry over high heat for 1 minute, or until heated through. Serve with pasta, on top.

OH FML i accidently clicked my profile and have to restart from what i posted last time.

Irresistible Apple Pie

6 cups sliced apples
2 tbs. oj
1/3 cup light brown sugar & white sugar
3 tbs. all purpose flour
1 tbs. cinnamon
1/4 tsp. salt & nutmeg
2 tbs. butter or margarine
2 tsp. milk

Heat oven to 400 F. Toss apples & oj in large bowl. Combine light brown sugar, white sugar, flour, cinnamon, salt & nutmeg in a separate bowl. Toss mixture with apples untill coated. Spoon into unbaked pie shell. Dot with butter. Mosten edge with water. Prepare top crust. Brush top with milk. Sprinkle with sugar. Cover top with sheet of foil. Bake at 400 F for 40 mins. Remove foil, and bake 10-20 mins longer. Cool pie.

For the most awesome pie...Apple Pie Crust:

2 cups flour
1 tsp. salt
3/4 cup Butter Flavor Crisco
5 tbs. Cold Water

Combine flour & salt in bowl. Cut in Crisco untill all flour is just blended into form pea size chunks. Sprinkle with water. Toss lightly with fork untill dough forms a ball. Press between hands to form 6 in. pancakes. Flour. Roll bottom crust between sheets of waxed paper. Flip into pie plate. Roll top crust same as bottom. Flute. Cut slits in top crust for escape of steam.

The best Apple Pie I ever tasted and is perfect for Thanksgiving!

Pumpkin Mousse Ice Cream Pie

Anyone looking for a great dessert recipe for the holidays? I work with C&H Sugar and we have this recipe for Pumpkin Mousse Ice Cream Pie! Something a little different than the usual Classic Pumpkin Pie… Hope you like it

Ingredients:
1 ¼ cups gingersnap cookies, crushed (about 2
1/3 cup butter, melted
¼ cup C&H Pure Cane Granulated Sugar
1 pint vanilla ice cream, softened
1 cup pumpkin, LIBBY’S 100% Pure
¾ cup C&H Pure Can Granulated Sugar
1 ½ tsp pumpkin pie spice
1 cup whipping cream
½ tsp vanilla

Instructions:
Preheat oven to 375°F. Combine crushed cookies, butter and 1/4 cup sugar in small bowl. Press onto bottom and sides of 9-inch pie plate. Bake for 8 minutes. Cool completely. Spread ice cream over gingersnap crust. Freeze for 2 hours or until firm. Combine pumpkin, ¾ cup sugar and pumpkin pie spice in medium bowl. Beat whipping cream and vanilla extract in small mixer until stiff peaks form; fold into pumpkin mixture. Spoon over ice cream. Freeze for 1 hour or until firm. Serve with Pumpkin Topping.


Pumpkin Topping

Ingredients

1 jar caramel or butterscotch sauce (12.25 oz)
½ cup pumpkin, LIBBY’S 100% Pure
½ tsp pumpkin pie spice

Instructions:
Combine all ingredients in a small bowl.

Serving Size: Serves 8

Cool Whip frosting

1 c. cold milk
¼ c. powdered sugar
1 sm. Box vanilla or chocolate instant pudding mix


Beat on low for 1 minute. Stir in 8 oz thawed Cool Whip.