re: Recipes post some :)

Quoting Boogers mommy {{EBFB}}:“ Yeah, I'm going to add them. It's only the last two (on this page or the page before). After that I'll only have like 3 pages to go through for the list”

Great. So anymore added after this post, Ill add them  

Then, just remind me when you are finished with your list and Ill work the OP out  

I still havee quite a bit to do  
Kadens been a mess since Saturday. Full body rash and his temp keeps spiking to almost 103 so I haven't had much chance to do it.

Had this for dinner tonight :] really yummy!

Taco Skillet


1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1/2 cup Pace® Picante Sauce
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese

• Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
• Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.

Quoting Alex♥Kaden:“ I still havee quite a bit to do   Kadens been a mess since Saturday. Full body rash and his temp keeps spiking to almost 103 so I haven't had much chance to do it.”

  Poor baby. Hopefully he starts feeling better

No rush...I just was checkin to see  

New Orleans Shrimp Toss



1 pound large shrimp, shelled and deveined
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Cajun seasoning
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken with Herbs Soup
1/2 cup milk
1 teaspoon paprika
2 tablespoons chopped fresh chives
Cornbread or biscuits

• Stir the shrimp, 1 tablespoon oil, lemon juice, Worcestershire and Cajun seasoning in a medium bowl.
• Heat the remaining oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook until they're tender.
• Stir the soup, milk and paprika in the skillet. Heat to a boil. Add the shrimp mixture. Reduce the heat to low. Cover and cook for 5 minutes or until the shrimp turn pink. Garnish with the chives. Serve with cornbread or biscuits.

Quoting Heather[Drama+.5]:“   Poor baby. Hopefully he starts feeling better No rush...I just was checkin to see  ”

Hey girl.. Sorry I haven't finished yet!!!

I haven't been on at all the past 3 days! We've been really busy and yesterday we spent all day at the ER =[

I'm going to try my best to finish everything up tonight

Quoting Boogers mommy {{EBFB}}:“ Hey girl.. Sorry I haven't finished yet!!! I haven't been on at all the past 3 days! We've been really ... [snip!] ... We've been really busy and yesterday we spent all day at the ER =[ I'm going to try my best to finish everything up tonight”

Dont feel bad hun..Just do what you can and just let me know when you are finished.  

Mummy Boome's Traditional Shepherds Pie


Danny Boome, Ltd 2008
Prep Time:25 minInactive Prep Time:--Cook Time:1 hr 10 min Level:Easy Serves:8 servings


Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, crushed
• Salt and freshly ground black pepper
• 1 tablespoon tomato paste
• 2 pounds lean ground beef or lamb
• 2 tablespoons Worcestershire sauce
• 1/2 cup beef stock
• 1 1/2 cups garden peas
• Cheesy Mashed Potatoes, recipe follows

Directions



Preheat oven at 400 degrees F.
Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.

• Mashed Potatoes
• 4 pounds Yukon gold potatoes, peeled, quartered
• 4 tablespoons butter
• 1/4 cup heavy cream
• 1 cup grated mature white Cheddar
• Salt and freshly ground black pepper

Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

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Printed from FoodNetwork.com on Thu Sep 02 2010
© 2010 Television Food Network, G.P. All Rights Reserved





THIS WAS SO GOOD. I ADDED SOME OF MY OWN SEASONING TO MY LIKING. I SUGGEST YOU TASTE THE MEAT AFTER IT'S COOKED TO SEE IF YOU NEED TO ADD ANYTHING. Sorry for the caps it was a accident. but anyways it came out good. the potatoes came out stiff. i like mine to be a little more whipped. so i added more milk to mine. but anyways it was really good. It's so easy and you can add whatever veggies you want to it. baby and the whole family enjoyed it.

Split pea & ham soup(In slow cooker)


1 16 oz package dried split peas(rinsed)
2 cups diced ham
3 large carrots peeled & diced
1/2 chopped yellow onion
2 ribs of celery plus leafs,chopped
1 clove minced garlic
1 bay leaf
2 tsp dried parsley
1 tbs seasoned salt
1/2 tsp pepper
1 1/2 qts hot water

layer the ingredients into slow cooker in the order given;pour in water. Do not stir until last hor. Cover and cook on low 8-10 hours

Potato Soup (slow cooker)
6 cups diced,peeled potatoes
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cup chopped carrots
1/4 cup butter
4 tsp chicken bouillion granules
2 tsp salt
1/4 tsp pepper
12 oz can evaporated milk
3 tbs fresh chopped parsley
shredded cheddar

Combine all ingredients except milk, parsley and cheese in slow cooker. cook 8 hours on high. Last half hour add in milk and parsley. garnish with cheese

Quoting I♥Em & Gugga[GAA]:“ I need a good recipe for a sheet cake? Anyone got one? I am new to the baking world so I actually have no clue what I am doing  I am planning on making my DD's birthday cake in February. ”

This is not really a birthday cake, but you reminded me HOW GOOD IT IS.

Yes, that deserved caps. LOL.

TEXAS SHEET CAKE
1 stick oleo (I probably used butter, but use what you have).
1/2 c. oil
4 T. cocoa
1 c. water
1/2 c. buttermilk
2 beaten eggs
1 tsp. soda
1 tsp. vanilla
1/4 tsp. salt
2 c. flour
2 c. sugar (can use little less, they are sweet :})
Boil 1 stick oleo, 1/2 c. oil, 4 tablespoons cocoa and 1 cup water. (Then, I
think you should put this in a big bowl and continue...)
Add 1/2 cup buttermilk, 2 beaten eggs, 1 t. soda, 1 t. vanilla, and 1/4 t.
salt.
Mix in with mixer at medium speed 2 c. flour and 2 c. sugar.
Bake in 11 x 17 inch pan like a cookie sheet (do not grease) at 400 degrees
for 15-25 minutes. I use a toothpick to see if it's done.
Frost while hot! Be sure you do this. You can start making this when they
are almost done baking.
FROSTING
Boil 1 stick oleo and 4 T. cocoa. Add up to 4 c. powdered sugar, 6 T. milk
and, if you wish, 1 c. nuts. Spread on hot brownies.

Quoting I♥Em & Gugga[GAA]:“ I need a good recipe for a sheet cake? Anyone got one? I am new to the baking world so I actually have no clue what I am doing  I am planning on making my DD's birthday cake in February. ”

do you like chocolate and coffee? what flavors do you like. i have a few really doog ones. including ice cream cakes and ways to make fondant

Quoting J&M BASM{EBFB}SAHM09:“ do you like chocolate and coffee? what flavors do you like. i have a few really doog ones. including ice cream cakes and ways to make fondant”

I'd like to learn both of these. I really enjoy baking.

Quoting Noah & Kylie's Mom:“ I'd like to learn both of these. I really enjoy baking.”

Beatty's Chocolate Cake


2006, Barefoot Contessa at Home, All Rights Reserved
Prep Time:30 minInactive Prep Time:30 minCook Time:35 min Level:Intermediate Serves:8 servings


Ingredients

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Directions



Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:



6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.


Printed from FoodNetwork.com on Mon Sep 27 2010
© 2010 Television Food Network, G.P. All Rights Reserved