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

CORN CHOWDER

1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons butter
3 cups potatoes, diced
2 cups water
1 can cream style corn
1 can evaporated milk
salt and pepper to taste

In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes.
Stir in creamed corn and evaporated milk. Add 1 cup water (may use empty milk can). Season to taste with salt and pepper.

Simmer 15 minutes and remove from heat. May serve warm or cool.

yum had this last night! thought i would share!

I saw this on Rachael Ray yesterday and we are so having it for dinner tonite, it's called French Dip soup.

Ingredients
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons unsalted butter
6 large onions, thinly sliced
4 garlic cloves, finely chopped
Salt and freshly ground black pepper
3 sprigs thyme
1 fresh or dried bay leaf
1/2 cup white wine
6 cups beef stock
1/2 loaf crusty bread, torn into bite-size pieces and toasted
1 pound deli-style roast beef, shredded
Grated parmesan cheese, optional
Yields: 4 servings


Preparation
Heat a deep pot over medium to medium-high heat. Add EVOO, about one turn of the pan, and butter to the pot. Add the onions to the pot as you slice them and the chopped garlic. Season with salt and pepper then add thyme sprigs and a bay leaf. Cook the onions for 20-25 minutes, stirring frequently, until tender, sweet and deep caramel-colored. If the onions are burning in spots before browning all over, add a splash of water and stir every now and then, scraping the bottom of the pot.
Once the onions are tender and brown, add the white wine and scrape up all the brown bits from the bottom of the pot. Add the beef stock and cover the pot to bring the soup up to a quick boil.
Place a few chunks of the toasted bread into each of four deep soup bowls or crocks and top the toast with a handful of the shredded roast beef. Once the soup reaches a boil, remove the bay leaf and thyme sprigs, and ladle into bowls to cover the roast beef. If you like, top it off with a handful of grated parmesan cheese and enjoy!

Cheese potato pie english style


6 potatoes (for a serving of 2)
200g of cheese
1 onion
5 tomatoes
dried parsley
milk
butter

peel the potatoes and boil them till they are soft enough for a fork to go threw without effort, mash them adding about 4 table spoons of milk and 2 table spoons of buttern then carry on mashing till all lumps are gone. Grate the cheese into the potatoe leaving some to grate on the top. Place the potatoe into a glass cooking dish and smooth the top with a fork. Then grate a layer of cheese on top. Slice the tomatoes and place them on the top. Put in the oven untill the cheese goes brown. Then sprinkle dry parsley over the top and serve with either salad beans or tinned tomatoes.
Delicious!

Not Red Spaghetti Sauce


NGREDIENTs

* 1 1/2 pounds Italian sausage
* 4 ounces fresh mushrooms, sliced
* 1/2 cup butter
* 2 cubes chicken bouillon
* 1/2 cup sherry
* 1 1/2 pounds zucchini, sliced
* 1/2 cup chopped green onion

DIRECTIONS

1. In large skillet, over medium heat, cook sausage and mushrooms in butter, until sausage is brown. Add bouillon cubes and sherry and stir until bouillon is dissolved. Add zucchini and onion and cook, uncovered, until zucchini is crisp-tender. Serve over cooked pasta.



I loove this. Im making it tonight. Got it off allrecipes.com.

Cheesy Chicken Casarole

2 Cans Chicken Breast
1 Family Size Can of Cream of Chicken Soup
1 Can of Chicken Broth
1 16oz Box of Elbow Macaroni
3 Cups Shredded Chedder Cheese

Mix all ingredients in a 9x13 pan

Add more cheese to your desire

Bake @350 for 1 hour, stir half way through baking time

Enjoy Super easy to prepare, everyone I know's love it

Goes great with corn, and buttermilk biscuts

The chicken breats in a can are usually found near the canned tuna for those who arn't sure what I'm talking about

Let me know if you try it and like it

Spicy Hummus: Quick Chickpea Spread Recipe

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Bourbon Chocolate Pie (more like pecan pie)



2 eggs-beaten
1/2 cup melted butter
4 tsp Kentucky Bourbon
1/4 cup corn starch
1/4 cup corn syrup
1 cup granulated sugar
1 cup pecans ( I use a lot more, like 3 cups because I like lots of pecans in my pie)
12 oz semi-sweet chocolate chips
2 regular 9-inch pie shells unbaked
or
1 deep dish 9-inch pie shell unbaked

-combine all ingredients in order they are listed
-pour in to crust
-bake at 350 for 50 min
-serve with whipped cream/topping or ice cream

Loaded Cheese Soup

1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1 16-oz jar Cheesy Ragu Double Cheddar sauce
1 10-oz can condensed cream of chicken soup
enough milk to refill soup can
3 slices cooked bacon, diced
3 baked potatoes, diced
4 oz sliced ham, diced
salt, black pepper, garlic powder, parsley, basil, oregano to taste

Melt butter in small stock pot. Add flour, whisking to blend till it forms a smooth ball of paste. Gradually whisk in 2 cups milk till smooth. Simmer over low heat, whisking constantly, till roux is thickened. Add remaining ingredients and mix well. Cover and cook over medium-low heat for ten minutes, stirring every 3 minutes or so, or until all ingredients are hot.

Crock Pot Turkey Breast

chicken broth (1/2 to 3/4 cup)
honey (~1/4 cup)
Turkey breast (Butterball or other)
chopped onion
baby carrots

Mix broth and honey in bottom of crock pot. Add any seasonings you like (I use Nature's Seasonings). Set in turkey, onion, and carrots. Set on low, cook for 8 hours or until done.

Very easy and yummy!

I hope this isn't already on here - I didn't take the time to go through all the recipes.



Mustard Chicken

You will need:

*Boneless, skinless chicken breast (amount depends on how many people you will be serving and how big you cut the pieces - 2 good sized breasts usually feed my family of 3)
*Mustard (honey mustard also works if you like honey mustard or you can use regular yellow mustard)
*Flour
*Cooking Oil (either in a pan or in a deep fryer)

*Cut the chicken into small chunks or strips, whichever you prefer (although the small chunks cook faster)
*place chicken in a large bowl and cover with mustard - make sure to put enough mustard in there to cover all the chicken
*let the chicken marinade in the mustard (you can do this all day or for 5 minutes, whichever you prefer - obviously the longer it sits, the more the chicken absorbs the mustard)
*roll the chicken in flour (I fill a ziplock bag about half full with flour, throw a couple of pieces in at a time and shake it - easier than going piece by piece rolling it - and it helps to have someone else open and close the ziplock bag as you will have mustard all over your hands)
*place the chicken in the hot oil (either in a pan or a deep fryer) be sure there is enough oil to cover the chicken
*cook until flour is golden brown - cooking time varies on how hot your oil is and how big your chicken is - you may have to cut a piece in half at first to make sure it cooked all the way through

Even if you don't like mustard - you will love this chicken! My dad HATES mustard and he will go back 2 and 3 times to get more chicken when I would cook it when I lived at home. It is delicious! And now that I wrote this out, I am craving it! Hope you like it!

Yellow Cupcakes
"Moist, delicious cupcakes are always a favorite, and because there is less sugar in this recipe there's no need to resist eating just one more!"

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Serves: 18


2 1/4 cups cake flour
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup sugar
3/4 cup softened unsalted butter
1/2 cup nonfat dry milk
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
3 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Preheat oven to 350 degrees F. Place 18 paper baking cups into muffin pans. Set aside.
Place cake flour, SPLENDA® Granulated Sweetener, sugar and softened unsalted butter in a large mixing bowl. Mix 1 to 2 minutes with electric mixer set on medium speed, until butter is mixed into flour mixture.
Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.
Mix buttermilk, eggs and extracts in a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium speed mixing until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on medium-high speed about 45-60 seconds until the batter starts to become lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and scrape sides and bottom of bowl again. Mix on medium high speed an additional 30 seconds.
Pour cake batter into prepared pans. Bake cupcakes in preheated 350 degrees F oven 12-15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.

Sour Cream Pound Cake
"Always keep a pound cake in the freezer and you'll have the beginning to a delicious dessert! Toast or grill slices of pound cake and top with fresh fruit or your favorite dessert sauce."

Prep Time: 15 Minutes
Cook Time: 1 Hour 20 Minutes
Serves: 18

3 cups sifted cake flour
1 1/2 cups SPLENDA® Sugar Blend for Baking
1/4 teaspoon baking soda
1 cup butter, softened
6 large eggs
1 (8 ounce) container sour cream
2 teaspoons vanilla extract

Preheat oven to 325 degrees F.
Grease and flour a 10-inch tube pan or a 12-cup Bundt pan; set aside.
Combine flour, SPLENDA® Sugar Blend for Baking, and baking soda in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture. Beat at low speed with an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 3 times.
Spoon batter into prepared pan.
Bake for 1 hour and 20 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack.

GREAT BASEBALL AND FOOTBALL FOOD!!!!!!

Brown one pound of ground meat (beef prefferably) When browned set aside,

Take two large bags of totilla chips any brand sprinkle garlic salt on top of them after pouring into a 11x13 baking pan,

Pour A container of chili con quesa 16oz jar on top of the chips ,

Followed by the ground beef make sure all excess grease or liquid is drained,

Use a mild container of fresh salsa (drain excess liquid) and add on top,

Followed by some grated taco cheese or mozzarella chees,

AND bake in oven at 450 for about 5-7 min or until cheese is melted

and ur done!

MAKE SURE U LAYER EVENLY WITH INGREDIENTS LIKE A LASAGNA >>> AND ENJOY!

SUPER EASY peanut butter cookie recipe!!!

I love this recipe, it's so easy, so effortless , and so tasty.... hehe.
And if you have kids I bet it would be easy for them to help make them!!

1 cup sugar

1 egg

1 cup peanut butter

combine and mix. roll into balls. [place on ungreased cookie sheet. press with back of fork to make a criss cross effect.

Bake at 400 for 8-10 minutes. I find they are usually fairly soft when I take them out, so don't feel like you need to cook them until they are hard, or you'll burn them!!

Thanksgiving turkey: 1 (14 to 16 pound) frozen young turkey


Forthe brine:

1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. Remove bird from brine and rinse inside and out with cold water. Discard brine.