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This year I dedicate this cookbook to all the friends, furry and not so furry, that we have
lost and to those we have gained, not just on TDK, but also in all our personal lives.

Last update 12/15/2008











Fresh Peach and Tomato Salsa:
This month's recipe uses the best summer ingredients. Pair it with an entrée, or just serve it with tortilla chips as
an appetizer. But remember; don't even think of making this in January. This is all about summer.
- 2 Fresh Peaches, coarsely chopped
- 1 Large Fresh Ripe Tomato, coarsely chopped
- 1 Tablespoon finely chopped Banana Pepper or Serrano Pepper, seeds removed
- 1 small clove Garlic, minced
- 1 Tablespoon Lime Juice
- 1 Tablespoon Olive Oil
- 2 dashes hot Pepper Sauce
- 2 Tablespoons finely chopped Fresh Basil or Cilantro
- ½ Teaspoon salt
Combine all ingredients and serve with broiled meats, fish or tortilla chips. Keep refrigerated for up to three
days. Makes approximately 3 cups.

Watermelon Salsa
Bon Appétit | July 2000
1/4 cup fresh lime juice
2 tablespoons (packed) golden brown sugar
3 cups chopped seeded watermelon
1 cup chopped seeded honeydew melon or cantaloupe
1 medium cucumber, peeled, seeded, chopped
1/2 cup chopped red onion
1/4 cup chopped fresh mint
2 tablespoons finely chopped crystallized ginger
2 tablespoons minced seeded jalapeño chilies
Whisk lime juice and sugar in large bowl until sugar dissolves. Add watermelon and all remaining ingredients;
toss gently. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)

Fruit Salsa:
2 T apple jelly
2 T light brown sugar
1/4 c orange juice
1 jalapeno chile, seeded and minced
2 Granny smith apples, peeled, cored and chopped fine
1 pint strawberries, hulled and chopped fine
3 kiwis (the fruit, not the New Zealanders!), peeled and chopped fine

Cinnamon Chips:
2 T granulated sugar
1 T ground cinnamon
12 (6-in) flour tortillas
1. For the fruit salsa: Whisk jelly, sugar, orange juice, and jalapeno in large bowl. Add apples, strawberries and
kiwis and toss to coat.
2. For the cinnamon chips: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350
degrees F. Combine sugar and cinnamon in bowl. Lightly coat tortillas on both sides with cooking spray and cut
each into 6 wedges. Arrange tortillas in single layer on 2 baking sheets and sprinkle sugar mixture evenly over
top of tortillas. Bake until golden and crisp, 10-15 minutes, switching and rotating sheets halfway through
baking time. Serve with salsa.

Cheese Crostini
* 1 French baguette, cut into diagonal 1/2 inch slices
* 1/4 cup olive oil
* 1/4 cup butter or margarine
* 2 cloves garlic, minced
* salt and pepper to taste
* 1/4 cup grated Parmesan cheese
1. Set the oven to broil at 425 degrees F (220 degrees C).
2. In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has
melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
3. Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate.
Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
4. Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

Meat Balls
For aprox. 3 servings...
I'm giving this recipe by memory so abide with me, my grandmother tought it to my mother who passed it on to
me... and I will do the same for my TDK sisters...
meat balls:
250g of minced meat
1 tablespoon of breadcrumbs
pinch of salt
pinch of pepper
2 teaspoons of chopped parsley
1 egg
-mix well all the ingedients in a bowl (except the flour)
-make meatballs and cover in flour
-in sauce pan with (of course) olive oil fry the meatballs until golden
-place the fried meatballs losely in a pot and make the sauce...
2 ripe tomatoes
1 green pepper
1 large onion
white wine
-chop onion and pepper in small pieces and fry till tender
-add the tomatoes chopped up and without skin and keep frying for 8 minutes
-add wine and give it a couple minutes more
-add salt to taste
-pass the sauce through a strainer and add to pot with meatballs
-mix the sauce and the meatballs and put in heat anothe 10 mins...
If someone does do this recipe please... pretty please tell me!

Artichoke Crab Dip

1 cup of mayonnaise
1 cup of parmesean cheese
1 can of artichokes diced
1 can of crabmeat drained.
Bake at 350 until hot and starting to brown. Stir midway through heating.

Buffalo Style Stuffed Eggs (lo carb)

For tailgating or any other gathering. This is lo-carb.

* 6 hard cooked eggs
* 1/3 cup chopped green bell pepper
* ¼ cup crumbled bleu cheese
* 1/8 cup Hellman’s Lite mayonnaise
Tabasco Sauce to taste
* 2 tablespoons mayonnaise
* ¼ tsp Celery salt
Optional: 1 rib finely diced celery
1. Mash the yolks with all but the celery.
2. Add more mayonnaise if it is to dry for your taste. Spoon yolk mixture into the egg whites. Garnish with the
diced celery. For more heat, sprinkle a little cayenne pepper on top of eggs.
3 egg halves equal one serving.
Carbohydrate Grams – 2.5
Calories - 180

Huevos del fuego ( Eggs of Fire )
3-4 large eggs
3 table spoons water
1 slice of pepperjack cheese
about 1/2 cup of grated cheddar cheese
dash of tobasco sauce
dash of Worcestershire sauce
pinch of salt
pinch of pepper
a Salsa of your choice (mild, medium hot)
cut the pepperjack cheese into strips about 1/4 inch (5mm) wide and set aside
whisk together eggs salt, pepper, water, tobasco, and Worcestershire
pour into hot pan
sprinkle pepperjack cheese into cooking eggs
sprinkle 1/2 the grated cheddar cheese into the eggs also
fold into an omelet if possible (I cannot seem to do this ) :-)
tip out onto plate when cooked and garnish with the salsa then sprinkle the remaining cheddar cheese on top.
P.S. The water creates stem which makes the eggs a bit fluffier.
Posted by Greycat

Hash Brown Casserole

2 pound bag of hashbrowns
8 ounces of sour cream
1 can of cream of chicken or mushroom soup
3 cups of shredded cheddar cheese
1/4 cup butter, melted
salt and pepper to taste
1/2 cup butter
2 cups cornflakes, crushed
In a large bowl, mix together melted butter with soup, 2 cups cheese, sour cream and salt and pepper, if desired.
Add potatoes and stir until well combined. Spoon mixture into 9 x 13" pan. Top with flakes and then remaining
1 cup of cheese. Cut butter into thin slices and arrange on top of casserole, covering as much as you can. Bake
at 350 for 50 min.
If you like onions then you can also add ½ cup of diced onions.
You make this a one pan meal by adding bacon, sausage, ham, smoked sausage, or chicken, etc.
Posted by KYKAT

• 8 eggs
• dash of milk
• pepper, oregano, other seasonings
• 1 lb of spinach
• 4 pieces center cut bacon
• 1/2 medium onion, diced
• 2 cloves garlic
• 2 handfuls shredded mozzarella
• 2 handfuls grated Asiago
1. Preheat oven to 450 or use broiler. In 10 in oven-safe skillet over medium-high heat, cook bacon; set aside to
cool and crumble. (or you could use diced ham and 1 tablespoon of olive oil)
2. Drain off all but about 1 tablespoon of bacon drippings; reduce heat to medium and saute onion and garlic in
pan. When about done, wilt spinach into pan.
3. Whisk eggs with milk and seasonings. Add crumbled bacon back to skillet (try to evenly disperse it) and pour
egg mixture over everything.
4. Cook on stovetop until egg begins to set, about 5 minutes.
5. Sprinkle cheeses on top, and then place skillet in oven for 10 or so more minutes until eggs are cooked
through and cheese turns golden.
6. Cut into 4 wedges and serve.
Posted by KYKAT

Eggs In Maple-Ham Cups

An easy, fun and unexpected breakfast (or anytime) dish.
Maple syrup and fresh herbs infuse the ham cups with flavor. Serve with toast or on a toasted English-muffin
Total Time : 35 minutes
Prep Time : 15 minutes
Cook Time : 20 minutes
Servings : 6 servings of 2 egg cups each
2 Tablespoons unsalted butter or margarine, melted
12 slices (about 8–10 ounces total, prepackaged or from the deli counter) Black Forest or smoked Virginia ham,
cut a little thinner than a slice of American cheese
2 Tablespoons maple syrup
2 Tablespoons finely chopped fresh dill or chives; if using dried herbs, use 1 1/2 teaspoons
12 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper

Additional dill or chive sprigs for garnish
Toasted, buttered whole-wheat bread cut into triangles
1 Position one baking rack in the middle of the oven and preheat the oven to 400 degrees F. Using a pastry
brush and the melted butter or margarine, generously coat the inside of all 12 cups in a standard-size muffin tin.
2 Fit 1 slice of ham into each cup, pressing down gently to line the cup. The ends will stick up over the edges of
the cups before cooking. (The ham shrinks considerably during baking and will form a more cup-like
3 Spoon 1/2 teaspoon of maple syrup into the bottom of each ham cup, followed by 1/2 teaspoon of dill or
chives. (If using dried herbs, use 1/8 teaspoon.) Crack 1 egg into each ham cup.
4 Bake until whites are cooked and yolks are firm, about 20 minutes. If any large bubbles form on the eggs
during baking, pierce them with a toothpick or wooden skewer while they cook.
5 Remove the baking pan from the oven and season the eggs with salt and pepper. Using 2 teaspoons or small
spatulas carefully lift the full ham cups out and place on a serving plate. Garnish with fresh herb sprigs (if
using) and serve immediately.

Chef’s notes
Pasteurized eggs can also be used, although the eggs will appear more scrambled.
To keep the ham cups from leaking during cooking, make sure that each ham slice is free of holes.
The ham cups can be served on top of a toasted English-muffin half or with whole-wheat toast.
You can add 1 Tablespoon of grated Gruyère, cheddar or Swiss cheese to each ham cup before cracking in the
eggs in Step 3.

Maple syrup is rich in minerals like calcium, potassium and magnesium!

Bacon-Wrapped Pork Tenderloin Medallions
From the Episode: Two Ways with Pork
Serve with a pan sauce, (see related recipes). We prefer natural to enhanced pork (pork that has been injected
with a salt solution to increase moistness and flavor), though both will work in this recipe. Begin checking the
doneness of smaller medallions 1 or 2 minutes early; they may need to be taken out of the pan a little sooner.
Serves 4 to 6 12-14 slices bacon (1 slice for each pork medallion)

*2 pork tenderloins (1 to 1 1/4 pounds each), trimmed of fat and silver skin, cut crosswise into 1 1/2-inch
pieces; thinner end pieces scored and folded (see steps 1 and 2 below)
*Kosher salt and ground black pepper
*2 tablespoons vegetable oil
1. Place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. Cook in
microwave on high power until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 1
to 3 minutes. Transfer bacon to paper towels until cool, 2 to 3 minutes.
2. Wrap each piece of pork with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap,
inserting toothpicks on angle and gently pushing them through to other side, (see illustration of Bacon 'Twine'
3. Season pork with pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut
side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on
second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs stand each piece on its side and cook,
turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees
on instant-read thermometer, 8 to 14 minutes. Transfer pork to platter and tent lightly with foil; let rest while
making pan sauce, then serve.

Step-by-Step: Good Pork, Bad Pork

GOOD: Great browning, moist interior.
BAD: Good browning, dry interior.

Step-by-Step: Turning the End Piece Into a Medallion

1. Score tenderloin's tapered end piece.
2. Fold in half at incision.
3. Tie medallion with twine, making sure top and bottom surfaces are flat.
Step-by-Step: Two Tricks for Tidier Medallions
Thick medallions allow for more browning, but they can flop over in the pan. To prevent this, tie each piece
with twine or a strip of par cooked bacon secured with two toothpicks. \
Posted by linda

Classic Spaghetti Carbonara

Recipe courtesy Emeril Lagasse, 1999

Emeril Live


1/2 pound bacon, chopped

1 tablespoon chopped garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
4 large eggs, beaten
1 cup freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves

In a large sauté pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and
drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper.
Sauté for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt.
Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble.
Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.,1977,FOOD_9936_10210,00.html

Pasta E Fagioli

• Kosher salt
• Freshly cracked black pepper
• 3/4 cup small macaroni
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 3/4 pound lean ground sirloin
• 2 medium carrots, grated
• 1 (10-ounce) jar Prego Traditional marinara sauce
• 1 (14-ounce) can diced tomatoes with their juice
• 1 (14-ounce) can kidney beans, drained and rinsed
• 1 (14-ounce) can cannellini beans, drained and rinsed
• 1 bay leaf
• 1 quart beef stock

Directions: In a Dutch oven or large, heavy-bottom stockpot, heat the oil and sauté the onion, garlic, and celery
until just soft, about 3 minutes. Add the ground sirloin; season generously with salt and pepper and cook until
there's no pink left in the meat. Drain off any excess fat. Add the carrots, marinara sauce, and tomatoes, beans,
bay leaf, and beef stock. Bring to a boil, reduce heat, and simmer until the vegetables are tender and the flavors
have time to develop, about 20 minutes. Stir in the macaroni and simmer until pasta is tender.

Make sure you use Prego sauce!

This is so good that you don't have to even include the beef (sorry HM!)
Sprinkle with Parmesean cheese and serve with bread--Yum!
Posted by FondaHonda

Salmon Taco:
I was watching a fab local cooking show last night-Sam the Cooking Guy-and he made both of these which
sound tasty. Thought I'd share.
4 green onions, white & light green parts only, sliced into thin shreds
1/4 cup jicama, sliced into thin shreds
1/4 pound salmon fillet without the skin, cut into small pieces
3 tablespoons Hoisin sauce
1/2 tablespoon Asian chili paste
2 corn tortillas
Peanut oil
Combine green onions and jicama into a "slaw" and set aside
Also mix Hoisin and chili paste in a small bowl and set aside
Preheat a skillet or wok well on fairly high heat - also preheat a nonstick skillet to heat the tortillas
Add 1 teaspoon peanut oil, then the salmon and cook quickly until still a bit moist inside
Heat the tortillas in the nonstick skillet
Spread some sauce on the each tortilla, top with salmon and then some of the jicama slaw - eat

Crock Pot Chicken

1 whole chicken (make sure you get one that is small enough to fit in the crock pot along with all the
1 26oz. can Cream of Mushroom soup
2 or 3 large potatoes peeled and cut into large pieces
2 carrots - sliced
1 onion chopped
4 tsp. minced garlic
Salt and Pepper to taste
Place the potatoes, carrots, 1/2 of the onion, and half of the garlic into the crock pot. Add the Cream of
Mushroom soup (leaving about 1Tbsp in the can) along with salt and pepper to taste. Stir until everything mixed
Stuff the chicken with the remaining onion and garlic. Rub the chicken down with the Cream of Mushroom
soup that was left in the can along with salt and pepper to taste and place the chicken into the crock pot.
Cook on high for about 2 hours then turn down to low for 3 - 4 hours or until the chicken is thoroughly cooked.
Watch the crock pot closely and remove broth from the crock pot as necessary. If you are making Stove Top
stuffing, I suggest using the broth, instead of water, to cook the stuffing.
Note: I used a 4qt. crock pot to make this recipe. Cooking time may need to be adjusted depending upon the
size and type of crock pot you are using.

Burgundy Shepherd's Pie
From "Above & Beyond Parsley... Food for the Senses"
2 pounds sirloin steak, trimmed and cut into 1-inch pieces
1/4 cup red wine vinegar
2-1/4 cups Burgundy
6 tablespoons unsalted butter
1 tablespoon vegetable oil
1/4 cup cognac
2 tablespoons flour
1 teaspoon thyme
1 teaspoon freshly ground pepper
2 cloves garlic, minced
1 bay leaf
3 large carrots, peeled and sliced
1 cup frozen pearl onions
1/2 pound small mushrooms
1 cup peas
1/2 tablespoon melted butter
1 teaspoon nutmeg
2-1/2 pounds baking potatoes
1/2 teaspoon salt
4 tablespoons melted unsalted butter
2 egg yolks
1/3 cup milk
1 teaspoon nutmeg
Place steak in a shallow baking pan and top with vinegar and 1/4 cup Burgundy. Marinate for at least 2 hours at
room temperature.
Remove steak from liquid and pat dry. In a heavy pan, melt 2 tablespoons butter in oil over high heat. Add meat
and sauté, turning constantly, until browned on all sides (about 5 minutes). Transfer to a plate and set aside.
Add cognac to pan and deglaze by igniting. Add 2 tablespoons butter and melt. Add flour and heat for 2
minutes, stirring constantly. Whisk in remaining Burgundy. Bring mixture to a boil and scrape pan. Add meat,
thyme, pepper, garlic and bay leaf to pan and simmer over low heat for 30 minutes. Add carrots and onions and
continue cooking for another 30 minutes.
In a sauté pan, melt remaining 2 tablespoons butter over medium heat. Sauté mushrooms until they release their
liquid and are browned (about 5 to 7 minutes). Add peas to pan.
For topping: Clean, peel and cut potatoes into 1/2-inch slices. In a large pot, boil potatoes until tender, about 10
minutes. Mash potatoes. Beat in salt, melted butter, egg yolks and milk. Set aside.
Transfer beef mixture to a 1-1/2 quart baking dish and remove bay leaf. Spread potato topping over meat.
Drizzle melted butter over the top and dust with nutmeg. Bake in a 350 degree oven for 15 to 20 minutes. If
desired, brown potatoes by running under the broiler for 2 minutes.
SERVES: 8 - 10
Posted by Dee from Tampa

Stuffed Peppers
4 bell peppers any color
4oz cream cheese
1lb ground hamburger
1 3oz can tomato paste
2 cups minute rice
2 cups shredded cheddar
Cut tops off of peppers and clean out all seeds, rinse and set upside down to drain/dry. In a skillet brown
hamburger, drain all grease. Add cream cheese in small cubes on LOW heat to blend with hamburger. Prep
minute rice according to box instruction. Mix cooked rice with the hamburger and cream cheese. It will start to
get thick and sticky, this is when you put in the tomato paste and start adding water until creamy rather than
sticky(I usually wind up using the tomato paste can..1 and a half can of water usually does it for me)
Once everything is mixed well and a nice light "pink" color, you stuff the mixture in to the peppers, bake for
15mins at 350. Pull out after 15mins, top with shredded cheddar and continue to bake another 15mins.

Home Made pot pies

4 frozen pie shells(usually come 2 to a pack)
1lb chicken tenderloins or "stew beef"(whichever you live)
3 can of veggies(I use 2 green beans, 1 corn)
2 can "cream of mushroom" soup
1 can "cream of chicken" soup
Set oven to 350 to pre-heat while setting pies shells out to thaw a bit.
In a large bowl mix the cans of soup, veggies (drained) and set aside.
In a skillet cook the chicken tender of beef until the centers are no longer pink(I use butter so they don’t
stick)..Cut in to small cubes and add to the soup/veggies mix. Spoon mixture in to TWO of the pie shells,
making an even amount in to both. Lay the remaining pies shells on top (this takes some practice so they don’t
stick and rip)..crisp edges. Cut a small slit in the top and bake at 350 for 45minutes until golden brown.

Crock Pot Coca-Cola Roast
½ day ,30 min prep
I put this on before work and dinner is done when I get home! Add whatever veggies you like, really tender and
flavorful! Cook on low in crock-pot. The serving size depends on what size roast you buy.
1 beef roast, of choice
1 package onion soup mix
1 (12 ounce) can Coke
red potatoes, halved
carrot, cut in chunks
fresh mushroom, whole or sliced(optional)
1 can whole kernel corn, drained well
Use the size roast and the amount of vegetables you need to feed your family.
I usually buy a big roast and add lots of the veggies.
Put roast in a crock-pot, sprinkle with onion soup mix.
Add coke to almost cover the roast.
Add carrots to liquid around roast and all other vegetables to top of meat.
Cook all day on low (8-10 hours), or on high 5-6 hours.
Liquid makes great gravy.

Greek Spinach And Orzo Soup

Makes 6 cups - 4 to 6 servings
Serve this light and lively, lemony soup as a first course for dinner or with warm, crusty bread for lunch. Orzo is
a tiny, rice-shaped pasta; riso, a similar shape, can be substituted.
2 tablespoons olive oil
1 cup coarsely chopped onion
1 red bell pepper, finely chopped
3 cloves garlic, minced
5 cups vegetable stock
One 15-ounce can diced tomatoes, with juice
6 cups stemmed and coarsely shredded fresh spinach leaves
¼ cup finely chopped fresh flat-leaf parsley
½ cup orzo or riso
¼ cup fresh lemon juice
Salt and freshly ground pepper to taste
Heat the oil in a Dutch oven over medium heat. Add the onion; cook, stirring occasionally, until translucent,
about 5 minutes. Add the bell pepper and garlic; continue cooking, stirring occasionally until the onion is
golden and the bell pepper soften, about 5 minutes.
Add the vegetable stock and tomatoes with juice. Increase the heat to high and bring to a boil. Stir in the
spinach, parsley, and orzo. Reduce the heat; cover and simmer, stirring occasionally, until the spinach is wilted
and the orzo is tender, about 10 minutes. Stir in the lemon juice and season to taste.
Posted Dee from Tampa

Now TDK'ers this is a recipe that Dee asked me for ages ago but I hadn't remembered till today.
Spaniards eat a lot of potajes and every mother has her own recipe.
This is not for the weak of hearts, it wakes the dead.
Believe me, it tastes heavenly...
1kg of cabbage
250gr chickpeas (previously in water for 12 hours)
100gr carrots
100gr pumpkin
1 big potato
1 green pepper
1 head of garlic
250gr pork
125gr pork cutlet
125gr tocino (fat)
100gr morcilla (black pudding) or chorizo or both
1 cooking bone (do you have that?)
1 bay leaf
1 tea spoon of pimenton / paprika
Wash the vegetables, peel carrots, pumpkin and potato. Mince all the veggies, not too small.
Put 2 liters of water in pot and to the fire. Introduce meat and pork products with a generous pinch of salt.
When it boils put in chickpeas (remember that they have been in water 12 hours!!) let it cook for an hour.
Then put the vegetables, bay leaf and a spoon full of paprika. Taste if contents of salt are OK and cover the pot.
Let it cook in low fire for another half an hour.
You can eat it a million ways but what we usually do is strain the broth and have it as first serving. Then put on
three different dishes the chickpeas, the vegetables and the meat. You then serve yourself a little of each on your
If you are brave enough to try it please keep me posted!!!
Posted by PipasMumSpain

Slow-Cooker Country Captain Chicken

Country captain chicken is a Southern braised chicken dish that combines chicken thighs with tomatoes, onions,
spices, and an unlikely ingredient: mango. Because it’s braised, it should be a natural for slow-cooker cooking,
but the recipes we have tried have yielded dry, stringy chicken and a bland-flavored broth with little hint of the
spice or mango. What’s the secret to making great-tasting country captain chicken in a slow cooker? Here’s
what we discovered:
Test Kitchen Discoveries
Brown the chicken thighs thoroughly with the skin on, then remove the skin before braising or it will turn
rubbery and make the broth greasy.
For the fullest flavor, soften the vegetables in the rendered chicken fat after browning the thighs.
Pump up the flavors. Because the dish simmers so long, it’s important to add a lot of seasoning and spices.
Use mango chutney instead of fresh mango. The flavor of the fresh fruit is too fleeting to survive through the
long simmer. Mango chutney, on the other hand, packs a rich fruity flavor and some sweetness that tasters

Slow-Cooker Country Captain Chicken

Serves 6 to 8
Basic curry powder turns bitter after six hours in a slow cooker, so stick with Madras curry powder. By
tradition, this dish can be garnished with any or all of the following: sliced toasted almonds, shredded coconut,
diced Granny Smith apples, and diced banana. Steamed long-grain rice is a must. Unlike beef, which can be
browned and chilled the night before it goes into the slow cooker, once the chicken is browned it should be
cooked right away.
8 bone-in, skin-on chicken thighs (about 4 pounds), excess fat trimmed
Table salt and ground black pepper
1 tablespoon vegetable oil
2 onions, chopped coarse
1 green bell pepper , seeded and chopped coarse
1 cup low-sodium chicken broth
1 can (14 1/2 ounces) diced tomatoes
5 tablespoons tomato paste
1 (9-ounce) jar chutney, such as Major Grey's
4 cloves garlic, minced
2 tablespoons Madras curry powder
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1. Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add
chicken and brown on both sides, about 10 minutes. Slightly cool chicken on plate, remove and discard skin,
and transfer chicken to slow-cooker insert.
2. Discard all but 1 tablespoon fat from skillet and return pan to medium-high heat. Add onions, bell pepper, and
1/2 teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and,
using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes.
Off heat, stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker
insert, submerging chicken in sauce.
3. Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently
stir sauce to recombine. Replace lid and let stand for about 15 minutes to thicken sauce before serving.
Posted by linda

Italian Sausage Soup

1 packet of italian sausage removed from casing. (Hot or mild or half and half)
Minced onions
Minced garlic
1 can of rotel tomatoes
1 can of small white beans drained (Italian cannellini, navy, great northern)
1 box of Swanson chicken broth (or three cans if you can't find the boxes)
oregano to taste
pepper to taste.
Brown the italian sausage and cook onions and garlic with it. Drain. Add rest of the ingredients and bring to a
boil. Once it has come to a boil, reduce heat and simmer for 30 minutes. Enjoy! It is great with a slice of good
french bread and butter.
Qucik, easy and it is convenient to keep the ingredients on hand. I buy several packages of italian sausage when
they are on sale. I go ahead and buy both hot and mild, remove from their casings, mix them up and freeze in 1
pound packages. I used mined dehydrated onions if I don't have fresh and dehydrated garlic if I don't have fresh.

Weight Watcher’s Free Veggie Soup

Points Value = 0!
2 x 400g (14oz)cans chopped tomatoes
1 onion, chopped
2 cloves garlic, crushed
Pinch dried chili flakes
2 carrots, chopped
2 sticks celery, finely chopped
2 zucchini, chopped
4 cups vegetable stock
½ cup peas or beans (optional)
1. Place all ingredients except peas or beans in a saucepan. Season with salt and black pepper.
2. Cover and cook at medium heat for about 20 minutes or until the vegetables are soft.
3. Transfer the soup to a food processor and blend until smooth. If you prefer a chunky soup, just blend half the
mixture at this stage.
4. Return the soup to the saucepan, add the peas or beans if using, and reheat before serving.
This soup can be frozen for up to 12 weeks.

French Onion Soup Gratinee

* 4 tablespoons butter
* 1 teaspoon salt
* 2 large red onions, thinly sliced
* 2 large sweet onions, thinly sliced
* 1 (48 fluid ounce) can chicken broth
* 1 (14 ounce) can beef broth
* 1/2 cup red wine
* 1 tablespoon Worcestershire sauce
* 2 sprigs fresh parsley
* 1 sprig fresh thyme leaves
* 1 bay leaf
* 1 tablespoon balsamic vinegar
* Salt and freshly ground black pepper to taste
* 4 thick slices French or Italian bread
* 8 slices Gruyere or Swiss cheese slices, room temperature
* 1/2 cup shredded Asiago or mozzarella cheese, room temperature
* 4 pinches paprika
* add to recipe box Add to Recipe Box

1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes,
stirring frequently, until onions are caramelized and almost syrupy.
2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and
bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove
and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep
over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well
toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup.
Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese.
Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the
crock and form a beautifully melted crusty seal. Serve immediately!
from Allrecipes

Pasta E Fagioli
• Kosher salt
• Freshly cracked black pepper
• 3/4 cup small macaroni
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 3/4 pound lean ground sirloin
• 2 medium carrots, grated
• 1 (10-ounce) jar Prego Traditional marinara sauce
• 1 (14-ounce) can diced tomatoes with their juice
• 1 (14-ounce) can kidney beans, drained and rinsed
• 1 (14-ounce) can cannellini beans, drained and rinsed
• 1 bay leaf
• 1 quart beef stock
Directions: In a Dutch oven or large, heavy-bottom stockpot, heat the oil and sauté the onion, garlic, and celery
until just soft, about 3 minutes. Add the ground sirloin; season generously with salt and pepper and cook until
there's no pink left in the meat. Drain off any excess fat. Add the carrots, marinara sauce, tomatoes, beans, bay
leaf, and beef stock. Bring to a boil, reduce heat, and simmer until the vegetables are tender and the flavors have
time to develop, about 20 minutes. Stir in the macaroni and simmer until pasta is tender.
Make sure you use Prego sauce!
This is so good that you don't have to even include the beef (sorry HM!)
Sprinkle with Parmesan cheese and serve with bread--Yum!

Tomato-Lentil Soup
Serves 8
“I often pair this soup with crusty bread and a green salad tossed in a creamy dressing for a casual, hearty
vegetarian meal,” writes Paulette Mitchell, author of A Beautiful Bowl of Soup. “The alliance of tomatoes,
lentils, and fresh herbs is very pleasing. The soup actually improves when made in advance, so that the flavors
have a chance to marry.”
1 tablespoon olive oil
1 cup finely chopped onion
2 cloves garlic, minced
4 cups vegetable stock
2/3 cup dried brown lentils, rinsed
2 carrots, finely chopped
2 celery stalks, finely chopped
1 bay leaf
One 6-ounce can tomato paste
¼ cup finely chopped fresh flat-leaf parsley
1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
1 tablespoon snipped fresh dill, or 1 teaspoon dried dill
1 tablespoon minced fresh tarragon, or 1 teaspoon dried tarragon
1 teaspoon minced fresh sweet marjoram, or 1/4 teaspoon dried marjoram
1/2 teaspoon freshly ground pepper, or to taste
One 28-ounce can tomatoes, coarsely chopped, with juice
Salt to taste
Sprigs of fresh flat-leaf parsley or thyme for garnish
1. Heat the oil in a Dutch oven over medium heat. Add the onion and garlic; cook, stirring occasionally, until the
onion is translucent, about 5 minutes. Stir in the vegetable stock, lentils, carrots, celery and bay leaf. Bring to a
boil over high heat. Reduce heat; cover and cook, stirring occasionally, until the lentils and vegetables are
tender, about 1 hour.
2. Meanwhile, stir together tomato paste, parsley, thyme, dill, tarragon, marjoram and pepper in a small bowl;
set aside.
3. Remove bay leaf from soup. Stir in the tomatoes with juice. Add 1 cup of the soup liquid to the tomato paste
mixture and stir until smooth; add to the soup and stir gently until heated through. Taste and adjust the
4. Garnish each serving with a sprig of fresh herb.
Advance preparation
This soup will keep for up to 5 days in a covered container in the refrigerator. When reheating, stir in vegetable
stock or water to thin as desired.
Nutritional Analysis per Serving
Although this soup comes up high in carbohydrates, the source is nutrition-packed beans, so it’s worth the
Calories140, Total fat 2.5 g, Saturated Fat0 g, Protein8 g, Cholesterol 0 mg
Sodium 640 mg, Carbohydrates 26 g, Sugars 9 g, Fiber 6 g
From A Beautiful Bowl of Soup by Paulette Mitchell (Chronicle Books).

French Onion Soup

4 tablespoons butter
4 cups onions thinly sliced, (2-3 onions)
2 cups sliced mushrooms
1 1/2 tablespoons flour
6 cups beef broth
1/2 teaspoon salt (I omit the salt, it really isn’t necessary)
1/2 teaspoon pepper
1/2 cup brandy!!!!!!!!
1/2 teaspoon Kitchen Bouquet seasoning
On the stovetop, in a soup pot, melt the butter and add the onions, stirring constantly. Cook for 15-20 minutes,
or until soft.
When the onions are soft, add mushrooms, cook 2 minutes and sprinkle them with flour. Stir and add 2 cups
beef broth. Continue to stir until the mixture is thickened. Add the remaining broth, and stir in Salt, pepper and
brandy. Bring to a boil. Cover and simmer for 45 minutes. Add the Kitchen Bouquet, and Brandy, and then taste
for seasonings and correct if necessary.
This makes 6 (1-1/3 cup) servings.
Information per serving:
199 calories, 15 grams carbs, 4 grams protein, 8.5 grams fat, 6 grams sat. fat, 3 grams fiber, 21 mg cholesterol,
1735 mg sodium

Pace Three Bean Chili Chowder

This is the base for my famous chili from a cookbook put out by Pace picante sauce BC (Before Campbell's
bought them out of San Antonio). Hubby won't abide a chili w/out meat, so I'll add a pound or two of either
ground turkey or venison, browned and drained. I also like to add 12 oz of beer at the start for extra flavor. I've
been known to put it in my crock pot and let it cook all day. That's the beauty of this--it's so versatile. For real
zing, buy some chipotle peppers in adobo sauce, mince ONE pepper very finely, and add it to the chili.

30 min | 15 min prep

SERVES 6 , 10 cups chowder
* 1 large onion, chopped (about 1 1/2 cups)
* 2 tablespoons olive oil or vegetable oil
* 1 green bell pepper, chopped
* 1 (15 ounce) can red kidney beans, draining optional
* 1 (15 ounce) can pinto beans, draining optional
* 1 (15 ounce) can black beans, draining optional
* 2 (15 ounce) cans stewed tomatoes
* 1 cup chicken broth (adjust if you didn't drain the beans)
* 3/4-1 cup picante sauce (I prefer PACE medium)
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
Optional Garnishes
* shredded cheddar cheese
* shredded Monterey jack cheese
* chopped fresh cilantro
* chopped fresh green onion
* sour cream
* additional picante sauce
1. Cook onion in oil in large saucepan or stockpot until onion is tender, but not browned.
2. Add remaining ingredients EXCEPT optional garnishes.
3. Bring to a boil.
4. Reduce heat and simmer 10 minutes.
5. Ladle into bowls and garnish individual servings as desired with optional garnishes.
6. Serve with tortilla chips or flour tortillas warmed on an iron skillet!

Great Northern Bean Soup

(It's not really a soup, but it's good over rice and it's a great rib-sticker)
2 Pounds of Great Northern Beans (raw, not in the can)
1 Onion
8 Slices of bacon
1 Can of tomato sauce
Salt and Pepper to taste
Tabasco Sauce to taste (optional)
Drain beans in a collander and pick out any 'uglies' and 'yuckies'. In a Dutch oven combine water, beans, onion
and pepper (no salt yet, that makes the beans take longer to cook for some reason). Fill the pot so the water is
about 1 inch from the top. Bring beans to a boil and leave boiling for a least an hour, stirring constantly (beans
stick and then they burn and then that can smell up your whole house, not to mention ruin a perfectly good pot
of beans).
After an hour, reduce to medium heat and add bacon (bacon prep below)
Bacon prep:
Slice bacon into pieces and fry until just about done. After bacon is almost done pour into beans (grease and all
- trust me it's not as gross as it sounds)
Reduce to simmering and add tomato sauce. Let simmer until beans are tender, add salt to taste.
Pour over rice, or enjoy solo.
Cooking time: 4-5 hours
You can also use small white beans or navy beans - please note that small white beans take longer to cook.

Pennsylvania Dutch Chicken Corn

This one is a year-round staple for me. The girls love to get chicken bits as I pick the bones.
* 2 (3 pound) whole chickens, cut into pieces
* 3 quarts water
* 3 onions, minced
* 1 cup chopped celery
* 2 large carrots, sliced
* 2 1/2 tablespoons salt
* 1 1/4 teaspoons ground nutmeg
* 1/4 teaspoon ground black pepper
* 10 ears fresh corn (or 2-3 cans of corn, drained)
* 3 eggs
* 1 cup sifted all-purpose flour
* 1/2 cup milk
1. In a large pot over medium heat, combine chicken, water, onions, celery, carrots, salt, nutmeg and pepper.
Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender.
Remove the chicken from the soup. Refrigerate chicken and soup.
2. When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should
equal about 2 1/2 quarts.
3. Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob.
Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn
is tender, 10 to 15 minutes. (Or just add the cans of drained corn)
4. Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and
immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot
water, cool, peel and chop. Set aside.
5. Chop cooled chicken meat and add to soup.
6. In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by
partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2
to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg. (If you don't
wish to make the rivels [dumplings] you can use egg noodles)

Curried Butternut Squash Soup.

1 large butternut squash
1 or 2 onions
butter (at least 1/2 stick)
1 small clove of garlic
salt & pepper to taste
1/4 cup yellow curry powder (more if you like curry a lot)
1 can chicken stock (substitute water if you don't want soup so rich)
1 can vegetable stock
16 oz. sour cream (low fat is fine)
pinch cayenne pepper powder (optional)
Slice the squash longwise in half; remove seeds from cavity. Take 1/4 stick of butter and melt; brush onto cut
surface of squash.
Bake squash in 400 F oven for about 1 hr 15 min to 1 hr 30 min, or until soft. Remove from oven and turn off
In large saucepan (3 qt), melt remainder of butter. Peel and dice onion/s; add to pan. Crush garlic clove; add to
pan. Sauté on medium heat until the onion becomes clear or translucent; sauté just a little bit longer, but just shy
of caramelizing. Turn heat down to low.
Add curry powder, 1/2 tsp. salt and 1/4 tsp. pepper. Stir in thoroughly. Add chicken stock (or water).
Using a spoon, scoop out the flesh of the squash into the saucepan. It should scoop out easily from the skin.
Use either a handheld stick-blender to purée the mixture directly in the pan. Alternatively, pour the contents into
a blender and puree. (If using the latter method, you may need to split the pan contents and blend in two
batches, then recombine in the saucepan.)
With the thoroughly puréed mixture in the saucepan, add the vegetable stock. Taste. Adjust curry powder and/or
cayenne to taste.
Turn the heat off. Add the sour cream. Mix in thoroughly, until the soup is completely homogenous.
Serve. No crackers needed; this is a thick, delicious, sweet soup with an amazing dark golden color. It reheats
easily, but please reheat it gently due to the sour cream.

Roasted Tomato Soup

8-10 Ripe Tomatoes (3 lbs) cored, halved, seeded
1 ½ teaspoons of Olive Oil or canola oil
2 medium red onions (or 4-6 shallots) chopped
1 clove garlic, minced
3 cups de-fatted, reduced-sodium chicken stock or vegetable stock
3 Tablespoons chopped fresh basil or fresh dill
Salt and freshly ground black pepper to taste
Preheat broiler. Spray baking sheet with nonstick cooking spray or use parchment paper. Place tomatoes on the
baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. (Broiling intensifies the flavor)
Slip off skins, de-seed and chop coarsely.
Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and sauté for 5 minutes.
Add garlic and sauté until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook stirring for
1 minute more. Transfer the mixture to a food processor or blender and process until smooth. A stick blender
can also be used. Return tomatoes to the saucepan. Stir in chicken stock and bring to boil. Reduce heat to low
and simmer for 5 minutes. Remove from heat and stir in basil or dill. Season with salt and pepper to taste. Cover
and refrigerate until chilled, at least 1 hour. This allows the flavors to marry. Can be served hot or cold. Can be
stored covered in the refrigerator for up to 2 days. You can add half and half, spinach, Parmesan cheese for
variations. If you like chunky tomato soup, reserve some of the chopped tomatoes and add in with the stock.
You can cheat this recipe by broiling whole canned tomatoes (1 large can halved, drained and de-seeded – you
can put the juice but not the seeds into the soup) and using 24 ounces of Campbell’s Tomato Juice (3 8-ounce
cups) to substitute for the fresh tomatoes.
Broil the canned tomatoes for about 6 minutes to intensify the flavor.
Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and sauté for 5 minutes.
Add garlic and sauté until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook stirring for
1 minute more. Transfer the mixture to a food processor or blender and process until smooth. (A stick blender
also can be used.) Return tomatoes to the saucepan. Stir in chicken stock and tomato juice and bring to boil.
Reduce heat to low and simmer for 10 minutes. Remove from heat and stir in basil or dill. Season with salt and
pepper to taste. Cover and refrigerate until chilled, at least 1 hour. This allows the flavors to marry. Can be
served hot or cold. Can be stored covered in the refrigerator for up to 2 days.

Caldo de Res
* 1 pound beef shank
* 1 tomato, quartered
* 2 potatoes, cubed
* 1 onion, chopped
* 3 carrots, chopped
* 1/2 medium head cabbage, chopped
* 4 cloves garlic, minced
* 6 teaspoons chopped fresh cilantro
* 1 tablespoon salt
* 1/4 teaspoon ground cumin
* 2 fluid ounces fresh lime juice
1. In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons
cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
2. Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime
juice to taste and sprinkle with remaining cilantro.
I usually put a quarter of an ear of corn in each bowl, too. Serve this with tortillas and you will have a great

Stewed Chciken:
I had created this as an alternative to my granddad’s....which needless to say was disgusting, and he loved
stewed chicken, so I thought I’d devise a palatable and digestive system friendly version. Not be full of myself,
but I enjoy this version much more.
I’m one of those, a little of this and a little of that' cooks, so I don't always use exact measurements.
A pound or two of chicken pieces (you can use skinless or with skin, boneless or with bone, depending on your
1 small can tomato paste
1-2 fresh tomatoes
Fresh basil, cilantro (to taste)
Bag of frozen mix veggies
Cumin, salt, pepper, paprika, little bit of cinnamon
If you like your sauce sweet, you can add sugar to taste to the sauce.
Cook the chicken till almost fully cooked, then add in tomato paste and a bit of water to thin it a little. cube
tomatoes and throw them in, with veggies, bring to boil. Cook until chicken is fully cooked, fold in seasonings
and fresh herbs, cook a few minutes more. Enjoy! You can serve it over buttered rice, or with bread or pastas!!

Spanish Rice
1/2 cup thinly sliced onion
1/3 cup diced green pepper
2 cups Minute rice
1/4 cup butter or bacon drippings
2 cups hot water
2 cans (8 oz. each) tomato sauce* (see below)
1 teaspoon salt
Dash of pepper
Saute onion, green pepper and minute rice (right from the box) in the butter.
Add remaining ingredients; mix well. Bring to a boil. Then reduce heat and simmer, uncovered, 5 minutes. Makes 6
* Or use 4 cups (2 cans, 1 lb. each) tomatoes and omit the water.
Beef Spanish Rice- prepare as above, sautéing 1/2 to 1 lb. beef with the rice.
Franks and Rice- prepare as above, sautéing 6 franks, cut in 1-inch pieces, with the rice.
Posted by Renee in Arkansas


1 quart milk
1/4 cup sugar
2 2/3 pkg. dry yeast
or 1/6 cup yeast
1/2 cup lard or shortening
6 tsp. salt
7 to 9 cups of flour
Add yeast to warm water. Add other ingredients & let dough rise. Work into biscuits and drop into hot fat.
This recipe will make about seven dozen biscuits. They can be frozen individually and stored in plastic bags. When you
work them up, don't let the biscuits rise too high. The fat should be slightly hotter than 350 degrees F. If the fat should be
too hot, the biscuits will be soggy in the center.
Posted by KYKAT

Bananas Foster recipe:

2 tablespoons butter
1/3 cup brown sugar
1/3 cup heavy cream
Ground cinnamon
Ground nutmeg
1 banana, peeled and sliced
Place medium sized sauté pan over medium heat and add butter and sugar. After mixture has melted, add cream,
cinnamon, and nutmeg, to taste. Stir occasionally for 4 minutes. Remove from heat and stir in bananas.
For the more traditional version complete with FLAMES!
1 stick butter
1/2 cup brown sugar
4 bananas peeled, halved, and cut lengthwise
1/4 cup dark rum
Ice cream, optional
Pound cake, optional
In a large skillet, melt butter. Using a wooden spoon, add brown sugar and stir together. Add the bananas and cook until
caramelized on both sides, over medium-high heat. Move pan off heat, add the rum and return to the stove to catch a
flame from the gas stove or a long lighter. Stand back when ignited and flambé the bananas. Be careful a flame will shoot
up above the pan. Let flame die down and the alcohol cook out. Serve bananas over vanilla ice cream and/or a slice of
pound cake.
Posted by Networker

Escallopped Oysters
1 1/2 c. cracker crumbs
1/2 c. butter
1 pt. fresh oysters
4 tsp. oyster liqueur (you know, the juice left over in the container)
2 tsp. milk
Salt and pepper to taste
Pick out oysters, removing any particles of shell. Melt butter and mix with cracker crumbs. In a well-buttered 1 qt. baking
dish, layer 1/3 of the crumbs, half of the oysters, salt, pepper, and some of the oyster liqueur (which has been mixed with
the milk). Continue layering until dish is filled, ending with crumbs. Pour remainder of liquid on top of the last layer of
crumbs and dot with additional butter. Cover dish and bake at 375-400 degrees for 30 minutes. Remove cover, brown, and
serve hot.

Corn Pudding.
I always double this for Thanksgiving.
3 eggs
1- Can cream corn
1- Can corn niblets drained
1/4 cup sugar
1/2 cup milk
1/4 cup flour
1 tsp butter
Salt & pepper
Dash of nutmeg – optional
Preheat oven to 350
Mix egg & sugar together, Mix flour & milk in a jar, shaking until smooth. Add to egg mixture. Add corn, salt, pepper and
Spray the dish with Pam. And bake at 350 for 1 hour

Gatakitty’s Easy Casserole

1 can (1 lb., 1 oz) creamed corn
1/3 c. milk
1/2 c. plain bread crumbs (approx.)
1 Tbsp. onion, chopped
1 Tbsp. bell pepper, chopped
1 Tbsp. pimiento, chopped
1/4 tsp. salt
dash of pepper
1 Tbsp. butter or margarine,
Combine all ingredients except butter, adding more bread crumbs if it seems runny. Place in a greased 1 1/2 qt. casserole

dish. Top casserole with dots of butter. Bake uncovered at 350 degrees for 30 minutes. Makes 4 servings

Queen Mary Potatoes

8 large potatoes
White Pepper
1 carton of heavy cream
1 can of evaporated milk
1 bag of Colby cheese
Peel potatoes and slice (mine always look like little stop signs)
Rinse potatoes and place in baking dish, add pepper to taste
Add heavy cream & milk(enough to cover potatoes), and generously sprinkle Colby cheese on top.
Bake on 325 until potatoes are soft and cheese is bubbly
Dig in and enjoy
Recipe courtesy of Khoury's in Long Beach CA

1/2 cucumber - peeled, seeded and diced
1/2 red onion (Spanish onion) - chopped finely
1 avocado – chopped
1/2 tsp oregano
3 T olive oil
2 T red wine vinegar
1 litre (4 cups)tomato juice
2 limes – squeezed
ice cubes
Mix all together and serve with ice cubes and lime juice or slices of lime.

10 oz of bread
21 oz. of tomato
1 clove of garlic
1 onion
1 red pepper
1 green pepper
1 cucumber (small)
7 tablespoons of raw olive oil
2 tablespoons of vinegar
2 tablespoons of cold water (to soak bread)
In a big mortar mash the garlic and the bread soaked in water, in a bowl mix the chopped onion, the chopped tomato, the
cucumber, the peppers, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very
cold water until it is smooth. Add salt and strain it. Keep it in the fridge until served.
pperason dear, you can have it without onion but don't forget the garlic!

Serves 5
2 1/2 cups tomato or vegetable juice
1 cup peeled, seeded, finely chopped fresh tomatoes
1/2 cup finely chopped celery

1/2 cup finely chopped cucumber
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped green onion
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
2 teaspoons finely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
Combine the juice, tomatoes, celery, cucumber, bell pepper, onion, vinegar, oil, garlic, parsley,
salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl. Cover and
refrigerate overnight.
Serve Cold.
Nutritional Information:
117 calories, 6 total fat (1 g sat), 0 mg cholesterol, 13 g carbohydrate, 2 g protein, 4 g fiber, 690 mg sodium

Recipe By : SOUTHERN LIVING 1991
Serving Size: 9 Preparation Time :3:00
Categories: Volume 2-12, Dec. '99 Soups
Amount Measure Ingredient -- Preparation Method
1 Can (46 oz.) Tomato Juice
1 Medium Onion -- Finely Chopped
2 Large Tomatoes -- Peeled and Chopped
1 Green Pepper -- Finely Chopped
1 Cucumber -- Peeled Seeded and Diced
2 Scallions – Minced
1 Clove Garlic – Crushed
1/4 Cup Fresh Parsley – Chopped
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Red Wine Vinegar
1 1/2 Tablespoons Lemon Juice
1 Teaspoon Dried Whole Tarragon
1 Teaspoon Dried Whole Basil
1 Teaspoon Honey
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Ground Cumin
1 Dash Hot Sauce
Combine all ingredients; stir well. Chill at least 2 hours.

Ajo Blanco' Recipe

It is also cold soup *looks around for MeezerRoboto*
1 cup (6 oz) blanched almonds
4 slices crust less white bread, soaked in cold water for 5 minutes
2 garlic cloves, sliced
5 tablespoons olive oil
2 1/2 cups (20 fl. oz) cold water
2 tablespoons sherry vinegar

1/2 cup (3 oz) seedless green grapes
To garnish
Toasted slivered almonds
Chopped fresh parsley (optional)
Combine the almonds, bread, and garlic in a food processor and blend until smooth. With the motor still running, slowly
pour in the olive oil until a smooth paste is formed.
Add in the cold water and the vinegar. Process until the mixture is thin and smooth. Season with salt to taste.
Pour the mixture into a large bowl. Float the grapes on the top of the soup. Cover and allow to chill in the refrigerator.
To serve, pour the soup into individual soup bowls and garnish with the toasted almond slivers and chopped parsley, if
A bit of information:
Ajo blanco, a white version of gazpacho, is believed to have originated with the moors. If a silkier texture is desired, try
soaking the blanched almonds in milk before processing. This will enhance the soup's delicate creaminess.

Ensaladilla Rusa (Spanish Potato Salad)

3 medium (16 oz) potatoes
1 large (3 oz) carrot, diced
5 tablespoons shelled green peas
1/2 medium onion, chopped
1 small red bell pepper, chopped
4 cocktail gherkins, sliced
12 olives
1 hard-cooked egg, sliced thin
2/3 cup (5 fl. oz) mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste
Chopped fresh parsley, to garnish
In a saucepan, cook the potatoes and carrot in lightly salted water. Bring to a boil and allow to simmer until almost tender.
Fold in the peas, and cook until all the vegetables are tender. Drain the vegetables and transfer them into a serving platter
cut up in small dices. Add the onion, pepper, gherkins, baby capers, anchovy-stuffed olives, and egg slices.
In a separate bowl, thoroughly combine the mayonnaise, lemon juice and mustard. Add this mixture to the serving platter,
mixing well to ensure all the ingredients are coated. Sprinkle with pepper and toss. Garnish with chopped parsley and
refrigerate. Allow to stand at room temperature for about 1 hour immediately before serving to enhance the salad's flavor.
I ABSOLUTELY adore this

Cheese Bake
This is excellent served at room temperature and is also delicious cold. If there is anything left over I love
eating this on Christmas morning with coffee.
1 pound sharp cheddar cheese
8 oz of pimentos
I get the sweet red peppers in a jar in the Italian food section. If you get them with the skins still on, remove
skins to use in recipe.
1 1/2 Cup Bisquick
3 Eggs well beaten
Pinch of salt(?)
In an oblong or square baking pan, grate the cheese and spread on bottom of pan.
Cut up the peppers in thin slices (strips) and place an even layer entirely covering the cheese
Mix milk, Bisquick and eggs and pour on top
Cover with foil
Bake in 350 degree oven for 20 minutes and remove tin foil
Bake for another 15 - 20 minutes until browned on top
Remove from oven and allow to cool before slicing up into bite size squares.

Chocolate cheese cake #1 (10–12 servings)
6 oz. crumbled chocolate cookies
50 g melt butter/shortening mixed together in a dish with high sides
4 leaves of gelatine
1 tbsp boiling water (first let the leaves soak in cold water, squeeze off the extra liquid, melt them in boiling
200 g dark chocolate, melted and cooled down
50 g chopped dark chocolate
200 g unflavored fromage frais (Philadelphia)
3/4 dl sugar
1 tsp vanilla sugar
2 yolks
Blend all these in.
2 egg whites, 3/4 dl sugar whipped to hard foam
2 dl cream whipped
Add the foams.
Pour the filling over the bottom, cover it and let it stay in the fridge overnight. Decorate with chocolate and
A tip! Add 2-4 tbsp brandy or Kahlua into the filling.
A tip #2! Use white chocolate + 2 tbsp citrus liqueur . Remember to double the amount of gelatin leaves.
PS. I translated this from a Finnish recipe. Be cautious! ;-)
making mistakes since 1961
Posted by miu


1 pkg. Duncan Hines deep chocolate cake mix
1 tbsp. cooking oil
2 (8 oz.) cream cheese
1/2 c. sugar
4 eggs
1 1/2 c. milk
1 tsp. vanilla
2 to 2 1/2 c. Cool Whip
Reserve 1 cup cake mix and set aside. In large bowl, combine remaining cake mix, one egg and 1 tablespoon
oil. Press into bottom of a greased 9x13x2 inch pan evenly and 3/4 inch up side.
In same bowl, blend the cream cheese and sugar until fluffy. Add remaining eggs and the reserved cupcake mix.
Beat 1 minute at medium speed. Add milk and vanilla, beating on low speed until smooth. Pour into crust and
bake at 300 degrees for 55 to 60 minutes.
When cool, garnish with Cool Whip. Sprinkle with shaved chocolate and chopped cherries, if desired.
This recipe is from,,166,146191-234192,00.html
Posted by miu

French Silk Pie

This is an easy recipe
Prep time: 34 Minutes
Chill: 5 to 24 Hours
in a large mixing bowl beat 3/4 cup sugar and 3/4 butter with an electric mixer on medium speed about 4
minutes or till fluffy. Stir in one 6-ounce package (1 cup) melted and cooled semisweet chocolate pieces and 1
teaspoon vanilla. Gradually add 3/4 cup refrigerated or frozen egg product, thawed, beating on high speed and
scraping sides of bowl constantly till light and fluffy.
Transfer to either baked pie shell or graham cracker pie shell, cover and chill for 5 to 24 hours. If desired,
garnish with whipped cream and chocolate curls. Serves 10.
Nutrition Facts per serving: (using a pastry pie shell, sugar, and butter)
378 cal. 24 g total fat (10 g sat. fat), 37 mg chol., 229 mg sodium, 38 g carbo., 0 g fiber, 4 g pro.
Posted by Stubbys Momma in MO

Homemade apple butter

1 50oz jar & 1 25oz jar of unsweetened apple sauce
3 cups of sugar or Splenda
1/2 Tbsp cinnamon
1/8 tsp cloves
Mix in crock pot and cook for 6-8 hrs on high
Posted by Jadete in TN

Fast Baked Apples with Oatmeal Streusel

Cooking apples in the microwave, rather than the regular oven, yields plumper, juicier, less shriveled fruit—and
saves a big chunk of time!
Makes: 4 servings
Preparation time: 8 minutes
Microwave time: 12 to 14 minutes
4 large Rome or Cortland apples (10 ounces each)
1/4 cup packed brown sugar
1/4 cup quick-cooking oats, uncooked
2 tablespoons chopped dates or raisins
1/2 teaspoon ground cinnamon
2 teaspoons margarine or butter
1. Core apples, cutting out a 1-1/4-inch-diameter cylinder from center of each, almost but not all the way
through to bottom. Remove peel about one-third of the way down from top. Place apples in shallow 1-1/2-quart
ceramic casserole or 8" by 8" glass baking dish.
2. In small bowl, combine brown sugar, oats, dates or raisins, and cinnamon. Fill each cored apple with equal
amounts of oat mixture. (Mixture will spill over top of apples.) Place 1/2 teaspoon margarine on top of filling in
each apple.
3. Microwave apples, covered, on medium-high until tender, 12 to 14 minutes, turning each apple halfway
through cooking time. Spoon cooking liquid from baking dish over apples to serve.
Each serving: About 240 calories (11 percent calories from fat), 2g protein, 54g carbohydrate, 3g total fat (1g
saturated), 0mg cholesterol, 30mg sodium.
Posted by Dee from Tampa


3 cups flour
3/4 tsp b. soda
1/4 tsp salt
1-1/2 cups packed brown sugar
1-1/2 cups white sugar
1-1/3 cups butter (softened) Use real (no salt added) if you can, it just tastes better!
4 eggs
2 cups peanut butter (smooth, crunchy, whatever blows your skirt up!)
2-3/4 tsp good vanilla extract
1. In a medium bowl, combine flour, soda, and salt. Mix well with a whisk and set aside.
2. In a large bowl, blend sugars using an electric mixer set on medium speed. Add butter and mix until it forms a
grainy paste, scraping the sides of the bowl down as needed. Add eggs, peanut butter and vanilla and mix at
medium speed until light and fluffy.
3. Add the flour mixture and mix at low speed until just mixed. Do not over mix, or you'll get a tougher cookie.
4. Cover bowl and refrigerate for at least 20 or 30 minutes (up to overnight)
5. Preheat oven to 300 F
6. Drop by cookie scoop or rounded Tablespoonfuls on a cool ungreased cookie sheet. Leave plenty of room
between cookies for spreading. With a wet fork, very lightly press a crosshatch pattern on the top of the cookies,
not pressing them completely flat. They will flatten more in the oven. Bake for 18-22 minutes until slightly
brown around the edges. Remove cookie sheet from oven and place on a rack away from the heat of the oven.
Let cool for at least 8-10 minutes before you attempt to remove them from the sheet, as they *WILL* crumble
and/or fall apart while still hot.
Yes, these are time consuming (low oven, more cooking and cooling time) and a little fussy, but, OMG, are they
Proof. :D
Posted by neenie

Pumpkin Gingerbread
Prep: 35 min.
Bake: 50 min.

2-1/4 cups all-purpose flour
1/2 cup sugar
2/3 cup butter
3/4 cup chopped pecans
3/4 cup buttermilk (or sour milk)*
1/2 cup molasses
1/2 cup canned pumpkin
1 egg
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 recipe Caramel Sauce, recipe below (optional)
Vanilla ice cream (optional)
Chopped pecans (optional)
In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup
pecans. Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish. To
remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt;
mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center
tests done. Cool 30 minutes. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional
pecans, if desired. Makes 9 servings.
Caramel Sauce: In a saucepan, melt 1/2 cup butter; stir in 1-1/4 cups packed brown sugar and 2 tablespoons
light-colored corn syrup. Cook and stir until boiling. Stir in 1/2 cup whipping cream; return to boiling. Serve
*Note: To make sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk
to make 3/4 cup total liquid; stir. Let the mixture stand for 5 minutes before using.
Dietary exchanges: 2 starch, 1 fruit, 4 fat.
Nutrition Facts
Calories 394, Total Fat (g) 21, Saturated Fat (g) 9, Cholesterol (mg) 61, Sodium (mg) 370, Carbohydrate (g) 49,
Fiber (g) 2, Protein (g) 5, Percent Daily Values are based on a 2,000 calorie diet
Posted by Dee from Tampa

Raisin Bread Custard

2/3 cup seedless raisins
2 Tablespoons butter
2 2/3 cup 1/2 inch stale bread cubes* (white bread)
2 eggs
1/3 cup sugar
1/4 teaspoon salt
2 2/3 cup hot milk
1 teaspoon vanilla
1 teaspoon cinnamon
Melt butter and pour over bread cubes, fold in raisins. Turn into a 8"x8" or 9"x 13" glass baking dish. Beat eggs,
add sugar, salt and cinnamon; gradually stir in hot milk. Pour over bread and let stand for 15 minutes. Sprinkle
some cinnamon on top before baking. Set baking dish in pan of water and bake in moderate oven at 350F
degrees for 45 minutes to 1 hour or until a knife inserted in the custard comes out clean.
Yields 6 servings. * if you do not have any stale bread, I take the sliced bread and pop it in the toaster for just a
few seconds, before I tear it up.
This recipe can be doubled for a larger custard, just use a bigger pan but be sure it fits in the pan of water.
Posted by Renee in Arkansas

Egg Custard
4 eggs, beaten
1/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 cups milk
1 teaspoon cinnamon
Dash of cinnamon on top*
Beat eggs, sugar, and salt till fluffy. Add milk, vanilla and cinnamon. Pour into a buttered 8"x8" or rectangle
glass baking dish. Sprinkle some cinnamon on top before baking. Set in a pan of water and bake at 350F
degrees for 1 hour or until knife inserted in center comes out clean. *Put enough cinnamon on top to cover the
surface. You can adjust the amount to your taste.
This is a really old recipe and it didn't have much in the way of instructions, so I did the best I could from
memory. It is one of those recipes that was passed to my mom then to me without much written down. Hope
you enjoy it.
Posted by Renee in Arkansas

Mamaw Mcgee's Dutch Apple Pie

10 pounds of apples peeled and sliced paper thin
(Mamaw always preferred Stamen Winesap Apples)
Cinnamon and Sugar - sprinkled over sliced apples
A little lemon juice if the apples aren't tart enough
A pinch of salt
Crumble topping
4 cups of light brown sugar
1 stick of butter cut into pieces
1 cup flour
Use your favorite crust recipe or you can cheat and use Pillsbury ready crust. (If you use the Pillsbury, let it
come to room temp and mush it into a ball and re-roll it out working in a little extra flour. It will look and taste
Place crust in a deep dish pie plate (Mamaw always used Pyrex plates)
Pre-heat oven to 350 degrees
4 cups of sliced apples per pie. This recipe is enough for 4-5 pies.
Divide crumble topping among pies and top pies
Sprinkle cinnamon over crumble topped pies
Drizzle the slightest bit of honey over the pies
Bake at 350 until apples are soft, 45-minutes to an hour.
This pie is best after it has cooled. If you prefer warm apple pie allow to cool and microwave individual slices.
Posted by KYKAT

Glazed Apple Pie

Pastry for double crust (you can use your own recipe or ready-made pie crust)
6 cups apple slices (about 6 medium cooking apples) (granny smith apples are good)
3/4 cup sugar
2 Tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 Tablespoons of orange juice
3 Tablespoons butter or margarine
Orange Glaze
Preheat oven to 400F degrees
Toss apples with combined sugar, flour, cinnamon and salt. Turn into pastry lined 9-inch pie plate. Sprinkle with
orange juice and dot with butter. Cover with top crust; seal and flute edge. Cut slits for escape of steam. Bake at
400F degrees for about 40 minutes until pie is desired brownness and apples are tender. Spread Orange Glaze
over hot pie. Makes 1 pie.
Orange Glaze
1 cup confectioners’ sugar (sift if lumpy)
3 Tablespoons orange juice
Mix together; spread over hot pie.
*May have to adjust amount of orange juice to make sure it is slightly runny. It should drizzle from your spoon.
Posted by Renee in Arkansas

Original Nestlé Toll House Chocolate Chip Cookies

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold
Estimated Times: Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla
extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually
beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to
cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared
pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape
each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into
1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool
on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour
and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and
pan cookie for 17 to 19 minutes.
Posted by NNGM

Chocolate Chip cookies

Here is a simple chocolate chip cookie recipe. I have used this for more years than I can remember, so did my
1/2 cup Crisco (shortening)
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup + 2 Tablespoons sifted regular flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (6 ounce package) semi-sweet chocolate pieces
1/2 cup chopped pecans
Combine Crisco and sugar; blend in egg and vanilla. Add combined dry ingredients; mix well. Stir in chocolate
pieces and nuts. Drop from a teaspoon onto ungreased cookie sheets. Bake at 375F degrees for 10 to 12 minutes
or until light brown.
Posted Renee in Arkansas

Home Made Peanut Butter

• 2 cups roasted shelled peanuts
• 1 tablespoon peanut oil
• 1/2 teaspoon salt (omit if salted peanuts are used)
If using a blender, put the oil in first. Add the peanuts and salt next. Blend until desired consistency is reached.
In the food processor, use the metal blade to process ingredients continuously for 2 to 3 minutes.
Stop the machine to scrape down the sides of the bowl. Continue to process until the desired consistency is
For crunchy peanut butter, stir in an additional 1/2 cup chopped roasted peanuts after the processing is
Yields 1 cup creamy or 1-1/2 cups crunchy peanut butter.
Posted by KYKAT

Kahlua Gingerbread
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1/3 cup dark brown sugar, firmly packed
1 large egg
1 cup molasses
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup hot water
1/3 cup Kahlua
2 tablespoons cold brewed coffee
Preheat oven to 325 degrees. Grease a 9 by 13-inch baking pan. Cream butter and sugars. Thoroughly mix in
egg, molasses, flour, baking soda, cinnamon, ginger, cloves, salt, water, Kahlua, and coffee. Pour batter into
prepared pan. Bake 30 to 35 minutes, or until cake tester inserted in middle comes out clean. Serve warm or
cold with whipped cream.
Posted by Dee from Tampa
Dee, I'm going to comment based on the assumption you did not develop the recipe. If you did, please be
assured I don't mean to offend.
Moonshadow, I reviewed this recipe, and you are right --- there are nearly 2.5 cups of liquid/oil (molasses,
coffee, kahlua, water, egg and butter) vs. only 2 cups flour. I would increase flour to 3 cups and bake @350.
Eggs don't rise properly at 325...that coupled with the amount of liquid vs. dry ingredients is probably what's
causing the sinking in the middle.
If you try it again, let us know your results second time around. Good luck.
Posted by Jo in Blairsville

Easiest Fruit Crisp Ever

1 box Jiffy yellow cake mix
1 stick butter
1 21oz can pie filling - any flavor (I've only tried Apple)
Preheat oven to 350 degrees
Spoon filling into 8x10 cake pan
Sprinkle cake mix over top
Melt butter and spoon over cake mix
Bake until browned - 20-25 mins
Can be served with ice cream or whipped cream.
I know it sounds weird, but it is SOOOOOOOOOOO GOOD!!! ;)
You can use margarine, I have... but it does taste a little better using real butter. And I've used the pie filling with
no sugar added and have used unsalted butter and it still tastes great!
I also sprinkle some cinnamon on the top before popping into the oven... the first time I tried it, I didn't and I
knew that's what was missing, lol...
Well, there you go, simple and quick and so gooooood! :D

Apple Squares
3C Flour
2C Sugar
1tsp Baking Soda
1tsp Salt
2tsp Cinnamon
1C Veg. Oil
2 Eggs
3C peeled/diced apples (about 4 medium apples)
Preheat oven at 325, grease 9*13” pan.
Mix all dry ingredients together in large bowl.
Add oil, eggs and apples. Mix well.
Spread mixture into pan, sprinkle extra cinnamon on top if you like.
Bake for 1 hour.
This freezes really well. It disappears at my house so fast that I have to freeze a second pan. I have also used
pears instead of apples before, just add another 1/2 C sugar to the mix.
Try these and I promise you will love them.

Slow-cooker Breakfast Cobbler

Written on October 1st, 2008 by Recipe Lady
4 medium-sized apples, peeled and sliced
1/4 C. honey
1 t. cinnamon
2 T. butter, melted
2 C. granola cereal
Spray inside of Slow-cooker with nonstick spray. Place apples in slow cooker and mix in remaining ingredients.
Cover and cook on low 7-9 hours, or overnight (alternately, cook on high 2-3 hours). Serve with milk.
Makes 4 servings.

Slow Cooker Hearty Wheat Berry Breakfast

Written on September 30th, 2008 by Recipe Lady
1 C. wheat berries, rinsed and drained
2 - 2-1/2 C. apple juice
1/2 C. chopped apricots
1/4 C. raisins
1/2 t. ground cinnamon
1/4 t. ground allspice
1/4 t. ground cloves
1/4 t. ground cardamom
Spray the inside of the Slow Cooker with nonstick spray. Place everything in the Slow-cooker, stir, cover and
cook on low 8-10 hours, or all night. Serve with milk or soy milk.
Makes 4 - 6 servings.
1/4 cup butter or margarine, melted
1 cup chopped nuts
1 large package brownie mix
Pour melted butter into 2-pound coffee can; swirl to butter sides. Sprinkle with half the nuts. Mix brownies
according to the package directions. Pour half the batter into coffee can, covering nuts evenly. Add remaining
half of nuts, then batter. Place can in Crock-Pot. Cover top of can with 8 paper towels. Cover and bake on High
setting for 3 hours.
Do not check or remove cover until last hour. Remove can and discard paper towels. Let stand 5 minutes.
Unmold and serve warm. Uses 3 1/2- or 5-quart Crock-Pot.
This recipe from CDKitchen for Brownies serves/makes 2 dozen

Crockpot Pecan Brownies

By Diana Rattray,
* 1/4 cup melted butter
* 1 cup chopped pecans
* 1 family-size package brownie mix (about 20 to 23 ounces), along with ingredients for preparation
Pour melted butter into 2-pound coffee can; swirl to coat bottom and sides well. Sprinkle with half of the
chopped pecans. Mix brownies according to the package directions, stirring in remaining chopped pecans. Pour
batter into the coffee can. Place can in slow cooker. Cover top of can with 8 paper towels. Cover and bake on
HIGH for 3 hours. Do not check or remove cover until 45 to 60 minutes. Remove can; discard paper towels. Let
stand 5 minutes. Unmold and serve while warm, if desired.


The most dangerous cake recipe in the world!!
4 tablespoons cake flour or all purpose (plain, no self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small dash of vanilla flavoring
1 microwaveable coffee mug
Add dry ingredients to mug, and mix well
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips and vanilla flavoring. Mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the
mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (This can serve 2 if
you want to feel slightly more virtuous).
And why is this most dangerous cake recipe in the world? Because now we are all only 5 minutes away from
chocolate cake at any time of the day or night!

Texas Sheet Cake

This huge, pecan-topped cake with three distinct layers of chocolaty goodness is made when sweet chocolate
icing is poured over a cake hot out of the oven. When the cake cools, you’re left with an icing layer, a fudgy
layer where the icing and hot cake have mixed together, and a bottom layer of moist cake. We wanted to pack in
even more chocolate flavor. Here’s what we discovered:
Test Kitchen Discoveries
We baked up cakes with different combinations of margarine, oil, butter, and shortening—the cake made with a
combination of butter and vegetable oil was the best overall, producing a dense, brownie-like texture.
Most existing recipes called for a scant 1/4 cup of cocoa powder, which makes for measly chocolate taste.
Doubling the amount of cocoa helped, but it was the addition of melted semisweet chocolate that gave us strong
chocolate flavor—and added moisture and fat to the batter, which made for a fudgier cake.
Too temper the icing’s sweetness; we reduced the amount of sugar to 3 cups.
Replacing milk with heavy cream gave the icing more body; adding a tablespoon of corn syrup produced
frosting with a lustrous finish.
The key to creating the signature fudgy layer between cake and icing is to let the warm icing soak into the hot
cake. As soon as the cake comes out of the oven, pour the warm icing over it. Use a spatula to spread.
Timing is Everything
The key to perfectly moist Texas sheet cake is to let the warm icing soak into the hot cake. As soon as the cake
comes out of the oven, pour the warm icing over the cake and use a spatula to spread the icing to the edges of
the cake. This creates the signature fudgy layer between the icing and the cake.
Texas Sheet Cake
Serves 24
Toast the pecans in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant,
about 5 minutes.
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 2 yolks
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate, chopped
4 tablespoons unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder
Chocolate Icing
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup Dutch-processed cocoa powder
1 tablespoon light corn syrup
3 cups confectioners' sugar
1 tablespoon vanilla extract
1 cup toasted pecans , chopped
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch
rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla,
and sour cream in another bowl until smooth.
2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until
smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into
batter, and then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to
20 minutes. Transfer to wire rack.
3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large
saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and
vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature
on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in
plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares.

Better Than Sex Cake

* 1 (18.25 ounce) package German chocolate cake mix
* 1 (14 ounce) can sweetened condensed milk
* 2 cups hot fudge topping
* 1 (12 ounce) container frozen whipped topping, thawed
* 4 (1.4 ounce) bars chocolate covered English toffee
1. Bake German chocolate cake mix according to package directions.
2. While cake is still very warm poke holes in top of cake with the end of a wooden spoon, poor sweetened
condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped
topping and garnish with crushed Heath ™ Bars (toffee crumbles).

Watermelon, Kiwi, and Strawberry Salad

A sugar syrup is the best way to sweeten and moisten a bowl of cut fruit, but can a quick fruit syrup do more?
Here’s what we discovered:
Test Kitchen Discoveries
Adding potent seasonings like vanilla, ginger, mint, or even jalapeños to the syrup as it cooks perks up the
Mashing (with a potato masher) some of the juicier fruits—watermelon, peaches, and cantaloupe—with a splash
of citrus in the simmering syrup provides even more flavor.
Seedless watermelon—about a quarter of a large watermelon—works best for this recipe.
Watermelon, Kiwi, and Strawberry Salad
Serves 4 to 6
Seedless watermelon works best for this recipe. You will need about a quarter of a large watermelon.
3 1/4 cups chopped watermelon
2 tablespoons water
2 tablespoons honey
1 teaspoon red wine vinegar
1 teaspoon grated fresh ginger
2 ripe kiwis , peeled, halved lengthwise, and sliced thin
1 quart strawberries , hulled and quartered
1. Combine 1/4 cup chopped watermelon, water, honey, vinegar, and ginger in saucepan and mash with potato
masher until watermelon breaks down. Bring to simmer over medium heat and cook until honey dissolves,
about 2 minutes. Cool to room temperature and then strain, reserving juices.
2. Toss kiwis, strawberries, remaining watermelon, and reserved fruit juice in large bowl. Let sit 5 minutes.


* 1 (12 ounce) package semisweet chocolate chips
* 1/8 cup butter
* 1 (14 ounce) can sweetened condensed milk
* 2 1/2 cups dry-roasted peanuts
* 1 (16 ounce) package miniature marshmallows
1. Line a 9 x 13 inch pan with wax paper.
2. In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is
smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into
prepared pan and chill until firm. Cut into squares. from allrecipes

Lemon Meringue Cake
This is a smaller cake baked in a 7-inch tube pan. The recipe can be doubled to use a standard 10-inch tube pan;
just increase the baking time to 60 to 65 minutes.
Serves 8 to 10
1 sifted cup plus 2 tablespoons cake flour, (not self-rising)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs, separated, room temperature
3/4 cup superfine sugar
1/4 cup vegetable oil
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
4 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
Pinch of cream of tartar
Lemon Curd
Swiss Meringue
Heat oven to 325 degrees. Sift together flour, baking powder, and salt twice. Set aside.
Place egg yolks in the large bowl of an electric mixer. Beat on medium high until pale and foamy, 3 to 5
minutes. Gradually add 1/2 cup of the sugar, beating until very pale and puffy, 5 to 7 minutes.
Add oil in a steady stream. Add zests; beat for 1 minute. Reduce speed to medium low, and add flour mixture
alternately with juices, flour in 4 parts and liquid in 3 parts, beginning and ending with the flour. Set aside.
In a clean bowl, whip egg whites on low speed until foamy. Add cream of tartar, and increase speed to medium
high. Beat until soft peaks form. Gradually add remaining sugar, and beat for 1 1/2 minutes, or until whites are
glossy and stiff peaks form.
Stir a quarter of the whites into the flour-yolk mixture. Fold in remaining whites carefully, trying not to deflate
the batter. Gently pour into an ungreased 7-inch tube pan. Bake until cake is golden brown and a cake tester
comes out clean, about 40 minutes.
Remove cake from oven, and invert immediately. Cool completely in pan. Run a knife around sides to loosen,
and remove outer part of pan. Run a knife along bottom and around tube to loosen and remove tube. Turn
upside down onto a cake round slightly smaller than the cake, and slice horizontally into 3 layers using a
serrated knife.
Spread half the filling on the bottom layer, and cover with the middle layer. Spread remaining filling on middle
layer, and cover with top layer. Refrigerate overnight, or until set. Brush off excess crumbs with a dry pastry
Heat oven to 400 degrees. Prepare meringue, and spread it all over cake, swirling with an icing spatula as
desired. Set cake, still on cake round, on an oiled baking sheet, and place in oven. Bake, watching carefully,
until meringue is brown around edges and beginning to brown elsewhere. Transfer to a serving plate and serve
as soon as possible. Slice using a knife dipped in hot water and wiped dry.

Oatmeal Walnut Cookies

I made this cookie to give out to the basketball players when I interviewed them as a correspondent of The
Tonight Show at the NBA finals on June 7th. This is an easy cookie to make and so delicious.
1 cup butter
1 cup brown sugar, firmly packed
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick cooking oatmeal
1 cup chopped walnuts
In a large electric mixing bowl, place butter, sugars, vanilla and eggs. Beat together until a creamy mixture. Sift
flour with soda and salt and add on low speed to butter mixture. Add oatmeal and walnuts and combine well.
Refrigerate dough for easier handling. Form into balls the size of walnuts. Place 2 inches apart on greased
cookie sheets. Bake at 400 degrees for 8 to 10 minutes. Cool on wire rack.
Makes 5 dozen cookies.

Bourbon Pound Cake Recipe

You'll find this recipe delicious and worthwhile
From "True Grits . . Tall Tales and Recipes from the New South," published in cooperation with your Daily
InBox newsletter.
1 cup butter or margarine, softened
3 cups sugar
6 eggs
1 cup sour cream
1/2 cup bourbon
1 teaspoon vanilla extract
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
*Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs 1 at a time, beating for 30
seconds after each addition.
*Whisk the sour cream, bourbon and vanilla in a small bowl. Mix the flour, baking soda and salt together. Add
the dry ingredients to the creamed mixture alternately with the sour cream mixture, beginning and ending with
the dry ingredients and mixing well after each addition. Spoon into a greased and floured 10-inch tube pan.
*Bake at 325 degrees for 1-1/2 hours. Cool in the pan for 10 minutes; remove to a wire rack to cool completely.
*Variation: Substitute your favorite liqueur for the bourbon in this cake.

Kitty Litter Cake

So over the years no recipe has received as much press as this one has. This is actually tasty cake that looks like
a litter box. If you have taken a photo of this, please send it, or write about your experience with this cake. We
would love to share this with others.
This is a fun cake! It might look gross, but it does taste good!
1 (18 oz.) box spice or German chocolate cake mix
1 (18 oz.) box white cake mix
1 pkg. white sandwich cookies
1 large box vanilla instant pudding mix
12 small tootsie rolls
1 litter box (preferably a NEW one!)
1 plastic scoop
Green food coloring
Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready
to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often.
Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix
using a fork or shake in a jar.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white
cookie crumbs and the chilled pudding. You probably won’t need all of the pudding, mix with the cake and
“feel” it, you don’t want it soggy, just moist; gently combine. Put mixture into clean litter box. Put three
unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no
longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of
cookie crumbs over top. Scatter the green cookie crumbs lightly over the top; this is supposed to look like the
chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted.
Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a
few of the cookie crumbs around. Serve with a new pooper scooper.

Bourbon Baked Pumpkin

by Chef John Mangelos
1 medium pumpkin (5 pounds)
2 cups light brown sugar
1 pound butter (cut into small pieces)
2 teaspoons cassia cinnamon
1 cup raisins
3 teaspoons salt
1/2 cup Knob Creek™ bourbon (any bourbon can be used)
Cut pumpkin in half so it is easy to clean out pumpkin seeds and soft tissue. Remove out-side skin of pumpkin.
Cut into 2” by 2” pieces for even cooking. Place pumpkin pieces in a deep baking dish. Pour bourbon on the
pumpkin first. Scatter pumpkin evenly in this order: raisins, salt, cinnamon, butter pieces, and light brown sugar.
Cover and bake at 325 degrees for 1 1/2 hours or until a fork can be easily placed into the pumpkin.

Pumpkin Spice Cake With Honey Frosting

Serves 9
1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and
1/8 teaspoon each allspice and cloves)
2 large eggs
1 1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin puree
1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
1/4 cup honey
Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar,
butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until
Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with
just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool
completely, right side up, on a rack.
Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
Spread top of cooled cake with honey frosting. Cut cake into squares to serve.
This recipe was posted about this time last year by Susan in Kennesaw, Ga. It was one of her family favorites.

Cranberry Port Wine Jello Mold

1 lg or 2 small boxes of black cherry, or cherry jello.
1 small can crushed pineapple
1 can whole berry cranberry sauce
1 cup port wine
1 cup boiling water
1 cup chopped nuts (if desired)
Dissolve Jello in water........mix all together, and chill in refrig.
(Making the day before enhances the flavors).
This is a"soft" gelatin, so do not expect perfect squares. It's meant to be spooned out.
When I make this I use blk. cherry jello, pineapple "tidbits", and the least expensive port wine.
I would guess this to make 8-10 servings.....all I know is that it takes my hub and I to finish in one week. And
we savor every bite!!!
Susan, hope you don't mind me sharing your recipe.....It did not make the TDK cook book. :( Just wanted others
to enjoy this great family recipe you shared with us.

Berry Cream Dessert

2 packages of any "berry" flavored Jell-o (really any flavor you like, i use a diff. one each time)
2 8oz cartons of your choice flavor yogurt (use ones that mesh well with jell-o flavor)
2 cups of fresh strawberries or fruit of your choice.
1 tub of 12 whip cream (thawed if frozen)
Mix Jell-o as instructed (2 cups boiling water-desolve jell-o and add 2 cups cold water). Mix in both containers
of yogurt until well blended. Chill until a thick syrup is formed..usually about an hour and a half.
When the yogurt/jell-o mix as formed a thick syrup you fold in the whip cream and fresh fruit of your choice.
Once it is well blended you may spoon in to serving cups or leave in bowl, chill for 4 hours until firm.
Yeilds 16 servings.
It is so very yummy, it may sound strange but I LOVE it!

Pumpkin Apple Streusel Muffins
The pumpkin in this recipe makes these muffins so moist and delicious while the cinnamon streusel topping
makes these muffins memorable!
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups LIBBY'S® 100% Pure Pumpkin
2 large eggs
1/4 cup vegetable oil
2 cups apples, peeled, cored and finely chopped
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter or magarine

Brownies from scratch

This gets the teenager seal of approval as being "killer" brownies. lol
4 squares Baker's Unsweetened Chocolate
3/4 cup (1-1/2 sticks) margarine or butter (I always use butter)
2 cups of sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup chopped nuts (I always use 2 cups )
Heat oven to 350 degrees
Microwave chocolate and margarine in large micro-wavable bowl on high 2 minutes or until margarine is
melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and
vanilla. Stir in flour and nuts until well blended. Spread in greased 13x9 inch baking pan. Bake 30 to 35
minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in
pan. Cut into squares. Makes 24 fudgy brownies.
*TOP OF STOVE PREPARATION: Melt chocolate and margarine in heavy 3-quart saucepan on very low
heat, stirring constantly. Continue as above.

Strawberry Bread
3 cups all-purpose flour
2 cups sugar
3 tsp. ground cinnamon
1 tsp. soda
1 tsp. salt
1 1/4 cups Wesson Oil (or any brand)
4 large eggs (beaten)
2 (10 oz.) pkgs. frozen strawberries (thawed)
1 1/4 cups chopped nuts (optional)
Combine flour, sugar, cinnamon, soda and salt in a large bowl. Add oil and eggs; mix thoroughly. Stir in
strawberries and nuts. Pour batter into 2 greased and floured 9x5x3 inch pans and bake at 350* for 1 hour and
15 minutes.
Yield: 2 loaves
Note: Flavor improves if loaves are wrapped tightly and allowed to set overnight before slicing.

Sweet web sites:
Posted by Dee from Tampa

* 8-10 apples (I used gala for a less tart or intense taste)
* 1/2-1 cup sugar
* 4 tablespoons cinnamon (or 4 cinnamon sticks)
* 4 tablespoons allspice
1. Quarter your apples (no need to remove peel or seeds).
2. In a large stock pot add your apples and fill with water--just enough to cover the apples.
3. Add your sugar.
4. Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
5. Boil on high for one hour (uncovered) checking on it frequently.
6. Turn down heat and let simmer for two hours (covered).
7. Take off the heat after two hours of simmering and let cool.
8. Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
9. Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder
of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
10. (At this point you can either restrain the juice to get out the little bits of pulp that remain with a cheese cloth
draped inside the strainer to catch them or just leave it like I do).
11. You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if
you like.
12. Reheat in the microwave or on the stove and enjoy either plain or you can add caramel syrup or caramels,
whipped topping with cinnamon or, like my neighbors did if you like it really sweet, with marshmallows or
marshmallow crème.
13. Also you could make this a diabetic recipe by omitting the sugar and adding diabetic sweeteners to taste in
place of the sugar or none at all.
We got the recipe off of Here are photos of what it looked like while it was cooking. Another
great part is the house smelled like fall (cinnamon and apples) for almost 2-3 days after. It was such a wonderful
The only thing we did different is used a little bit more water because it started to boil away half way through.
Other than that it worked great.

Un-named recipe
I just got this recipe of of Arcamax- sounds delicious!
4 servings, 138 cal, 0 fat!
3/4 cup nonfat milk
3/4 cup strong coffee
1/2 cup Kahlua or Frangelico
3 cups ice
4 tsp sugar
Shaved chocolate for garnish
Combine milk and coffee in blender. Add Kahlua (or Frangelico), ice and sugar. Puree until frothy. Divide
among 4 glasses and garnish. Non alcoholic variation: omit the alcohol and add 1/4 teaspoon almond extract.

Kahlua Recipe
3 c. sugar (splenda)
3 c. water
3/4 c. coffee (I use decaf)
Combine in saucepan, bring to a boil and boil for 5 mins.
Let cool.
Add 1 TBSP vanilla
Add 1 qt vodka. (cheap)
Makes 1/2 gal.

*I did use a little less whiskey because I thought it was VERY strong!
Bailey's Original Irish Cream
1 cup light cream
1 can sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine all the ingredients in a blender and blend at high speed
for about 20 seconds.
Transfer to a clean bottle with a tightly fitting cap.
Store, refrigerated, and shake well before using.

I was watching a fab local cooking show last night-Sam the Cooking Guy-and he made both of these which
sound tasty. Thought I'd share.
Sake Martini:
2 ounces Vodka
1 ounce sake
1 splash Grand Marnier, or any orange liquer
1 small wedge of fresh orange
Add some ice to a cocktail shaker and pour in the vodka, sake and Grand Marnier
Shake well
Add fresh ice to a glass and pour in martini
Squeeze the orange wedge into the drink and drop in

Hot Cocoa Mix

1 (8-quart) box instant powdered milk
1 (16 ounce) jar nondairy creamer
1 (2 pound) box Nestle's Quik®
1 (1 pound) box confectioners' sugar
Sift sugar and mix together. Add 2 cups miniature marshmallows, if desired.
To use, fill a mug half full of mix. (Usually about 1/4 cup but depends on cup size) Add boiling water.
My mom use to swap powdered cocoa for Quik and add more powdered sugar, her way of using up baking
supplies so they were always fresh. It was so good and creamy.

Malibu Rum
Orange Tang
Ginger Ale
Lime slices
In a blender, mix rum and Tang to the strength of your liking along with crushed ice. Blend well, and serve
with a splash of ginger ale and a slice of lime.

Spooky Kooky Cocktails


From Cooking Club of America

For moister cakes, chill out.

To ensure the moistest cake, don’t cool it on the counter. Instead, as soon as you take the cake out of the oven,
remove it from the pan and wrap it well in plastic wrap to seal in the steam. Then freeze the cake. When you’re
ready to frost it, remove the cake from the freezer and let it stand at room temperature, still wrapped, for 5
minutes. Then remove the plastic wrap and spread the frosting. When you’re done, place the cake in the
refrigerator to let it defrost completely.

Posted by Dee from Tampa

How can I make sure my gravy turns out perfectly?

If you suffer from gravy angst, you’ve got company. This time of year, we get lots of questions about how to
make gravy. Our advice? Use the tips and formula from chef Eberhard Werthmann, a Cooking Pleasures
contributor who spent years teaching culinary students the art of gravy and other foods. His recipe easily can
be adapted to make more or less, depending on your needs.
Werthmann’s tips ensure gravy perfection:
· Use the melted fat from the bird or roast to add extra flavor. Or use melted butter or oil.
· Use all-purpose flour; or, for extra body, use bread flour. Never use cake flour or quick-dissolving flour.
Because they have less protein, they don’t add enough structure to the gravy.
· Homemade broth is best for gravy, but you can use canned lower-sodium chicken or beef broth with good
· When making a roux (fat and flour cooked together) to thicken gravy, cook the mixture long enough to
remove the raw flour taste, at least 2 to 3 minutes. (The hotter the fat, the quicker the flour will cook.)
· Cooking the roux until it turns light golden brown adds color and flavor to the gravy. During cooking, the
roux bubbles and looks like wet sand. When it has a slightly nutty fragrance, the flour is ready for the liquid.
· Gravy made the old-fashioned way (using “grandma’s martini shaker” as Werthmann says, with flour and
water shaken together before adding to the hot liquid) needs to cook at least 10 minutes to remove the raw
flour taste. Because the liquid is thickened, it’s more prone to sticking and needs to be constantly watched.
This formula makes smooth, thin gravy that doesn’t congeal on the plate. If you like thicker gravy, add an
additional 1/2 to 1 tablespoon flour per 2 cups gravy.
2 cups gravy = 2 tablespoons fat + 3 tablespoons flour + 2 cups broth
4 cups gravy = 4 tablespoons fat + 6 tablespoons flour + 4 cups broth
6 cups gravy = 6 tablespoons fat + 9 tablespoons flour + 6 cups broth
Heat fat in a saucepan over medium heat until hot. Whisk in flour until blended. Cook over medium heat 2 to
3 minutes or until mixture turns pale gold, stirring constantly. Slowly whisk in broth. Bring to a boil; boil 2
minutes or until thickened and flavors have blended. Add salt, pepper and seasonings, such as dried sage,
thyme or marjoram, to taste.
Serving size: 1/4 to 1/3 cup per person

Go with a roux, I have found that using water and flour mixture always has the gritty flour taste.
Also, with a roux, you can make it and not add the broth. Allow it to cool and refrigerate for up to a month.
simply break off as much as you need for your gravy later on.
Also, make sure to make your gravy a little thin since as it cools it will thicken.


Other sites
Sam the Cooking Guy-


Time to go shopping…..