re: Recipes post some :)
352 postsposted 30th Jun
Quoting Mackenzie'sMama:“ Doesanybody have any good recipes for squash? My garden is doing exceptionally well and I have more squash than I know what to do with!”
I love squash , this is just a very simple why to make it , slice it into to rounds then in half moons almost , then take like one piece of bacon and cute into bit size pieces, add a clove of garlic and add the squash sautee unitll tender if you like you can also add sliced mushrooms and fresh tomatos.
I'm due September 10th (a girl) & live in Utah
245 postsposted 30th Jun
Quoting haileysmommy25:“ I love squash , this is just a very simple why to make it , slice it into to rounds then in half moons ... [snip!] ... add a clove of garlic and add the squash sautee unitll tender if you like you can also add sliced mushrooms and fresh tomatos.”
Oh, Thank you! I love it too.
I will def. try this out..Sounds yummy!
I have 2 kids & live in Georgia
26 postsposted 30th Jun
yes those are so yummy but these are my cravings lol
i love turtles there so yummy try makin them
***Cookies***
1/2 cup firmly packed brown sugar
1/2 cup margarine or butter, softened
1/4 teaspoon vanilla
1/8 teaspoon imitation maple flavor, if desired
1 egg
1 egg, separated
1 1/2 cup All Purpose or Unbleached Flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup pecan halves, split lengthwise
***Frosting***
1/3 cup semisweet chocolate chips
3 tablespoons milk
1 tablespoon margarine or butter
1 cup powdered sugar
Directions:
In large bowl, combine brown sugar and 1/2 cup margarine; beat until light and fluffy. Add vanilla, maple flavor, 1 whole egg and 1 egg yolk; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate about 1 hour for easier handling. Heat oven to 350 F. Grease cookie sheets. Arrange pecan pieces in groups of 5 on greased cookie sheets to resemble head and legs of turtle. In small bowl, beat egg white. Shape dough into 1-inch balls. Dip bottoms in beaten egg white; press lightly onto pecans. (Tips of pecans should show). Bake at 350 F. for 10 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled. In small saucepan, combine chocolate chips, milk and 1 tablespoon margarine; cook over low heat, stirring constantly until melted and smooth. Remove from heat; stir in powdered sugar. If necessary, add additional powdered sugar for desired spreading consistency. Frost cooled cookies. Let frosting set before storing. Store in tightly covered container.
makes 3.5dozen
I'm due October 16th (a girl) & live in Port Angeles, Washington
3186 postsposted 1st Jul
Chicken chili Casserole-
I have a yummy casserole dish that I would love to share with you all. NOT uber healthy but very yummy.
12 lightly buttered corn tortillas
6 cooked skinned chicken breasts- I cheat and use a cooked rotisserie chicken from the deli- I just pull all the meat off the bones when it's cooled a bit and cut it into small pieces.
2 cans of cream of chicken soup with one can of milk.
1- 7 oz can diced green chili
2 cups of shredded cheddar cheese.- I use more cheese than this too.
Heat soup and chilis and milk in pan. (Once again I cheat and put the chicken in the soup mix.)
In 9x12 casserole pan-
2 Layers of 4 buttered corn tortillas then 1/2 of the chicken then 1/3 of the soup mix then cheese.
Final layer- 4 more tortillas, rest of soup mix and rest of the cheese
(if you put the chicken in the soup mix just use 1/3 of the mixture for each of the 3 layers)
Bake @ 350 for 45 mins
I hope you enjoy this family recipe. Once again, it's probably not uber healthy but it is yummmmmmmmy.
quoteI have a yummy casserole dish that I would love to share with you all. NOT uber healthy but very yummy.
12 lightly buttered corn tortillas
6 cooked skinned chicken breasts- I cheat and use a cooked rotisserie chicken from the deli- I just pull all the meat off the bones when it's cooled a bit and cut it into small pieces.
2 cans of cream of chicken soup with one can of milk.
1- 7 oz can diced green chili
2 cups of shredded cheddar cheese.- I use more cheese than this too.
Heat soup and chilis and milk in pan. (Once again I cheat and put the chicken in the soup mix.)
In 9x12 casserole pan-
2 Layers of 4 buttered corn tortillas then 1/2 of the chicken then 1/3 of the soup mix then cheese.
Final layer- 4 more tortillas, rest of soup mix and rest of the cheese
(if you put the chicken in the soup mix just use 1/3 of the mixture for each of the 3 layers)
Bake @ 350 for 45 mins
I hope you enjoy this family recipe. Once again, it's probably not uber healthy but it is yummmmmmmmy.
I'm TTC since November '07 & live in Aurora, Colorado
posted 1st Jul
LEMONADE CAKE
1 large can of frozen lemonade
1 gallon of vanilla ice cream- (the cheap square block ice cream works best)
2 graham cracker pie crusts
Melt or soften lemonade and ice cream until soft enough to combine in a large mixing bowl.
Put 1/2 of the ice cream/lemonade mixture into each of the pie crusts and refreeze.
HINT: you can also use frozen strawberries and pink lemonade or Orange juice or Lime juice. Just make sure the ingredients are softened enough to combine well.
Here's another option-
I bought a gallon of Reese's Peanut Butter Ice cream and softened it. I then divided it into 2 oreo pie crusts and topped with fudge then refroze. You can use a gallon of your favorite ice cream and top with fudge.
quote1 large can of frozen lemonade
1 gallon of vanilla ice cream- (the cheap square block ice cream works best)
2 graham cracker pie crusts
Melt or soften lemonade and ice cream until soft enough to combine in a large mixing bowl.
Put 1/2 of the ice cream/lemonade mixture into each of the pie crusts and refreeze.
HINT: you can also use frozen strawberries and pink lemonade or Orange juice or Lime juice. Just make sure the ingredients are softened enough to combine well.
Here's another option-
I bought a gallon of Reese's Peanut Butter Ice cream and softened it. I then divided it into 2 oreo pie crusts and topped with fudge then refroze. You can use a gallon of your favorite ice cream and top with fudge.
I'm TTC since November '07 & live in Aurora, Colorado
3491 postsposted 2nd Jul
Thank You, Im gonna get cookin!!
quoteI'm TTC since February '07, have 3 kids & 4 angel babies & live in Billerica, Massachusetts
1584 postsposted 2nd Jul
This is the best thread/posting so far!!! I will share when I get back from Vacay!!
quoteI'm due December 25th (a girl) & live in Manitoba
294 posts
20759 postsposted 3rd Jul
I'm looking for some chicken marinade. If anyone has one the love that they are willing to share.
The one I use is
1/4 cup pineapple juice
2 TBS soy sauce
2 TBS brown sugar
1/4 tsp pepper (I always add more)
1/8 tsp garlic (I add more)
1/2 veggie oil.
I love this stuff, but I want to try something with a little more kick to it.
quoteThe one I use is
1/4 cup pineapple juice
2 TBS soy sauce
2 TBS brown sugar
1/4 tsp pepper (I always add more)
1/8 tsp garlic (I add more)
1/2 veggie oil.
I love this stuff, but I want to try something with a little more kick to it.
I have 2 kids & live in Indiana
1054 postsposted 9th Jul
These are my FAV cupcakes
Tunnel of Fudge Cupcakes
1 chocolate cake mix
1 8oz pack of cream cheese (softened)
1/3 cup sugar
1 egg
dash salt
1 6oz pack of chocolate chips
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mix cake by box directions
Fill lined cup cake tins 2/3 full
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mix the cream cheese with the sugar; beat in egg and salt.
Stir in the Chocolate chips.
Drop 1 rounded teaspoon into each cup cake
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bake at 350 degrees F for 15-20mins (bake time on the box of cake mix)
Hope you enjoy them. I always frost them with chocolate icing.
quoteTunnel of Fudge Cupcakes
1 chocolate cake mix
1 8oz pack of cream cheese (softened)
1/3 cup sugar
1 egg
dash salt
1 6oz pack of chocolate chips
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mix cake by box directions
Fill lined cup cake tins 2/3 full
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mix the cream cheese with the sugar; beat in egg and salt.
Stir in the Chocolate chips.
Drop 1 rounded teaspoon into each cup cake
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bake at 350 degrees F for 15-20mins (bake time on the box of cake mix)
Hope you enjoy them. I always frost them with chocolate icing.
I have 1 child & live in Germany
9 postsposted 9th Jul
Has anyone ever tried to make homemade jam before?
I know on the Sure Jell site they have tons of recipes
I made my own the other day, wasnt too shabby!
Here's a recipe if anyone likes to make their own
10 cups prepared fruit (about 4 qt. fully ripe strawberries)
2 boxes SURE.JELL Fruit Pectin
1 tsp. butter or margarine
14 cups sugar, measured into separate bowl
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 10 cups prepared fruit into 6- or 8-qt. saucepot.
STIR pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
quoteI know on the Sure Jell site they have tons of recipes
I made my own the other day, wasnt too shabby!
Here's a recipe if anyone likes to make their own
10 cups prepared fruit (about 4 qt. fully ripe strawberries)
2 boxes SURE.JELL Fruit Pectin
1 tsp. butter or margarine
14 cups sugar, measured into separate bowl
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 10 cups prepared fruit into 6- or 8-qt. saucepot.
STIR pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
I live in California
6688 postsposted 9th Jul
does anyone know how to make applebutter?
The only person i kno who makes it is my fianceé's nanny and she lives 6 hours away =\
I am in LOVE with it.
quoteThe only person i kno who makes it is my fianceé's nanny and she lives 6 hours away =\
I am in LOVE with it.
I'm due September 7th (a girl), have 2 angel babies & live in Portsmouth, Virginia
1023 postsposted 9th Jul
Quoting Anastacia'sMommy:“ does anyone know how to make applebutter? The only person i kno who makes it is my fianceé's nanny and she lives 6 hours away =\ I am in LOVE with it.”
Here's a recipe for it but it loots like a helluva lot of work!
http://www.pickyourown.org/applebutter.htm
I'm due October 16th (a girl) & live in Oklahoma
1652 postsposted 10th Jul
OK. I'm looking for a dessert I had while at a cousin's wedding. I'm googling recipes but I don't know what its called.It was 3 layers. The bottom layer was almost pure chocolate. It had something in it to make it a little softer but you still had to chew. The middle layer was a chocolate mousse, and the top layer was like a whipped topping. It was like a gourmet thing and was cut with a circular cutter.
If anyone has an idea what this could be called let me know. I'm going to try to get in touch with the bride too but I'd really like to make a small pan of this. It was rich and wonderful.
quoteIf anyone has an idea what this could be called let me know. I'm going to try to get in touch with the bride too but I'd really like to make a small pan of this. It was rich and wonderful.
I have 2 kids & live in Wisconsin
posted 10th Jul
This is my new favorite recipe. It's absolutely delicious.
Layered Mexican Casserole
8 oz. ground beef
1 (12-oz.) can whole kernel corn, drained
1 (12-oz.) jar chunky salsa
1 (2.25 oz.) can sliced pitted ripe olives, drained
1 cup cream-style cottage cheese
1 (8 oz) carton dairy sour cream
5 cups tortilla chips
2 cups shredded cheddar cheese (I use a giant bag)
1/2 cup chopped tomato
Brown ground beef in large skillet; drain. Add corn and salsa; cook until thoroughly heated. Reserve 2 tablespoons olives; stir remaining olives into beef mixture. Combine cottage cheese and sour cream in bowl.
In 2-quart (I use a 3-quart) casserole dish, layer 2 cups chips, half of meat mixture, 3/4 cup Cheddar cheese and half of cottage cheese mixture. Repeat layers. Bake in preheated 350 degree oven for 35 minutes. Line edge of casserole dish with remaining 1 cup chips; top with tomato, reserved 2 tablespoons olives & remaining 1/2 cup cheddar cheese. Bake 10 minutes or until cheese is melted and chips are hot.
Serves 4.
Personally, I would double the cottage cheese and sour cream part so you will have more of the mixture, but it's not necessary ~ I just think it tastes better. Also, I useas much cheddar cheese as I want. You can't ever have too much. I also like to save some chips so I can use them to eat the casserole.
quoteLayered Mexican Casserole
8 oz. ground beef
1 (12-oz.) can whole kernel corn, drained
1 (12-oz.) jar chunky salsa
1 (2.25 oz.) can sliced pitted ripe olives, drained
1 cup cream-style cottage cheese
1 (8 oz) carton dairy sour cream
5 cups tortilla chips
2 cups shredded cheddar cheese (I use a giant bag)
1/2 cup chopped tomato
Brown ground beef in large skillet; drain. Add corn and salsa; cook until thoroughly heated. Reserve 2 tablespoons olives; stir remaining olives into beef mixture. Combine cottage cheese and sour cream in bowl.
In 2-quart (I use a 3-quart) casserole dish, layer 2 cups chips, half of meat mixture, 3/4 cup Cheddar cheese and half of cottage cheese mixture. Repeat layers. Bake in preheated 350 degree oven for 35 minutes. Line edge of casserole dish with remaining 1 cup chips; top with tomato, reserved 2 tablespoons olives & remaining 1/2 cup cheddar cheese. Bake 10 minutes or until cheese is melted and chips are hot.
Serves 4.
Personally, I would double the cottage cheese and sour cream part so you will have more of the mixture, but it's not necessary ~ I just think it tastes better. Also, I useas much cheddar cheese as I want. You can't ever have too much. I also like to save some chips so I can use them to eat the casserole.
I'm due October 16th (a girl) & live in Oklahoma
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