12 oz. semi-sweet chocolate chips
2 sticks butter
1 cup sugar
1 T vanilla
1 cup flour-sifted
Pre-heat oven to 350. In a double-boiler, melt butter and chocolate together. Allow to cool slightly, then add eggs, sugar, vanilla, and flour to make a batter. Pour batter into a greased 13x9 pan (I use a glass one) and bake at 350 for 25-35 minutes. (Due to the large amount of chocolate in this recipe, the brownies will appear to be underdone, but they are not. They are very 'fudgy'.) Allow to cool and enjoy at room temp with ice cream-YUM!
3 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour
1• Add the sugar and yeast to the warm water and let proof.
2• Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
3• Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
4• Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
5• Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
6• Once risen, mist with water and preheat 450 degrees, leaving bread in oven during preheat cycle. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom. Makes three (3) loafs.
Note: This is the recipe as it came to me (except for the part about leaving it in the oven during pre-heat). I also use a bread machine for the mixing (instead of my hands) and, sometimes I use self-rising flour in case the yeast fails (more likely in winter). Bread will be hard when it comes out of the oven, but softens as it steams from the inside during the cooling process.
Italian 'Butter' Dipping Oil
1/8 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon rosemary
1/8 teaspoon kosher salt (or according to your taste)
fresh ground pepper
1 dash red pepper flakes
1 large clove of garlic (crushed)
3 tablespoons extra virgin olive oil
1 drop balsamic vinegar
Mix together your dry spices. Add crushed garlic to the dry spices. Place on small saucer. Pour olive oil over mixture. Pour a drop of balsamic vinegar in the center and enjoy with your bread!
[This message edited by ThoughtIKnewYa at 3:29 PM, October 3rd (Friday)]
Mock Mint Girl Scout Cookies
(Makes a great Christmas Cookie)
Chocolate flavored melting wafers (NOT chips)
Peppermint Oil (NOT extract)
Melt chocolate wafers in a bowl in the microwave. Drop 1 - 3 drops of peppermint oil in and mix together. Dip crackers into the chocolate mixture and place on wax paper. Decorate with sprinkles.
Sorry there are no measurements for this recipe...you just keep on melting, mixing, and dipping until you get the amount of cookies you'd like. The amount of peppermint oil depends on how much you like the taste of mint; the oil is strong. I also use reduced fat Ritz crackers. Don't use Low-salt....you need the salt!
[This message edited by Jean20 at 6:23 PM, October 8th (Wednesday)]
**Forgiveness is me giving up my right to hurt you for hurting me.
[This message edited by metamorphisis at 8:42 PM, October 12th (Sunday)]
2 Cups flour
1 Cup Packed Brown sugar
3/4 Cup butter
1/2 cup Quick cook oatmeal
2/3 cups sugar
2 tbls cornstarch
1 1/4 cup water
3 cups tart apples (peeled and sliced)
1 tsp vanilla
combine crust indredients and set aside 1 cup for topping. Press rest into a pie pan. Combine sugar, cornstarch, and water in a saucepan, mix until smooth. Bring to boil. Cook and stir for a minute until smooth. Remove from heat and stir in the apples and vanilla. Pour onto the crust. Top with crumb mixture. Bake 350 degrees for 40 to 45 minutes or until crust if golden brown.
1 can cream of chicken soup
1 can cream style corn
1 can of milk
1 pkg shredded cheese
1 pkg noodles
cook noodles, mix all ingredients together and put in casserole, Bake 350 for 45 minutes
People Puppy Chow
1 cup chocolate chips
1 cup peanut butter chips
2/3 cups peanut butter
1/2 cup butter
12 oz chex cereal
2 1/2 cups powdered sugar
Melt chocolate chips, peanut butter chips, peanut butter and butter in the microwave. Stir well. Pour over Chex Cereal and mix until coated. Put powdered sugar in a large paper bad and our mixture into bag. Shake bag to coat mixutre well.
3/4 cup coconut (dried, shredded and unsweetened)
zest of 1 lemon
pinch Himalayan crystal salt
1 3/4 cups hemp seeds
3/4 cup golden raisins
3 cups cashews, soaked 1-hour, drained and rinsed
3/4 cup fresh lemon juice
3/4 cup Raw (light) agave nectar
1 1/2 tablespoons lemon extract
1 teaspoon turmeric pinch Himalayan crystal salt
3/4 cup extra virgin coconut oil
2 tablespoons soy lecithin, optional
For the crust: Using a food processor, fitted with the “S” blade, grind the coconut until it’s like a coarse powder. Add the lemon zest, salt, and hemp seeds and process briefly to thoroughly mix the ingredients together. Add the raisins and process until the mixture begins to stick together when gently pressed between your fingers. Press the crust mixture into an 8 or 9-inch spring form pan. Place the crust in the freezer while you make the filling.
For the filling: Process all of the ingredients together, except the coconut oil and soy lecithin, until smooth. This could take 5-7 minutes, and you might need to stop every couple of minutes to scrape down the sides of the food processor and make sure it’s not getting too warm. Add the coconut oil and process until incorporated. Add the soy lecithin and process briefly to mix. Pour the mixture on top of the crust in your spring form pan. Freeze the cheesecake for a couple of hours or overnight. Let it thaw in your refrigerator for at least an hour (or on top of your counter) before serving. Summer Fresh Lemon Cheesecake will stay fresh for up to a week, when stored in an airtight container, in your refrigerator. Or, freeze it for up to 6 months (or more).
1 ¼ cups gingersnap cookie crumbs (about twenty 2-inch cookies)
¼ cup margarine or butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
1 can (16 ounces) pumpkin
Heat oven to 350 degrees. Mix cookie crumbs and margarine. Press evenly6 on bottom of ungreased springform pan, 9x3 inches. Bake 10 minutes; cool.
Reduce oven temperature to 300 degrees. Beat cream cheese, 1 cup sugar, the cinnamon, ginger and cloves in 4-quart bowl on medium speed until smooth and fluffy. Add pumpkin. Beat in eggs, one at a time, on low speed. Pour over crumb mixture. Bake until center is firm, about 1 ¼ hours. Cover and refrigerate at least 3 hours but no longer than 48 hours.
[This message edited by gibbonsrose at 4:48 PM, October 15th (Wednesday)]
1 lb. butter-not margarine
1 lb. powdered sugar
1 lb. brown sugar
1 tsp. nutmeg
1 tsp. cinnamon
1 quart vanilla ice cream
Melt butter, add sugars and spices mix well.
Fold in ice cream.
Transfer to freezer container and freeze.
To use, add 2 heaping Tbs hot butter rum mix-frozen, 1 oz rum(or more) to coffee cup, add hot water, mix with spoon in cup and enjoy.
1 package Strawberry Kool-aid
Mix per package directions
Add 2 quarts 7-up
Add just before serving
1 half gallon orange/vanilla ice cream ( the kind that is both sherbet and vanilla ice cream.)
Butternut Squash Bisque
1 medium sized butternut squash peeled and cubed (about a 2 pounder)
2 peeled and chopped Granny Smith apples
1 large sweet onion diced (I use Vidalia)
1/2 c. maple syrup
1/2 c. heavy cream
1/2 c. half & half
1 c. apple cider
8 ozs. butter
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
In lightly salted water, boil together onion, apples and squash until just tender. Drain and immediately puree with remaining ingredients (in a food processor or in batches in the blender).
Heat slowly and thoroughly on the stovetop. Serve with cinnamon croutons or garnish with a little orange zest.
4 slices cubed bread
1 teaspoon of sugar
1/4 teaspoon cinnamon
1 Tablespoon of butter, melted
Add sugar and cinnamon to melted butter. In a mixing bowl, coat bread cubes with butter mixture. Place bread cubes on a non-stick baking pan. Bake at 375 degrees for 5-6 mins., turn and bake a few mins. longer until browned. Sprinkle with more cinnamon if desired.
[This message edited by scout at 7:51 AM, October 22nd (Wednesday)]
Sweet & Sour Short Ribs
4-5 lbs beef short ribs cut in 2 inch serving pieces
1/2 c. flour
2 tsp salt
pepper to taste
2 c. sliced onions
3/4 c. catsup
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
4 tbsp, soy sauce
1/2 c. sugar
3/4 c. water
Mix flour, salt and pepper; roll ribs in flour. Place in a large casserole; cover with onions. Mix remaining ingredients and pour over ribs. Cover casserole with foil and bake in 300 degree oven for 3 hours.
Baked Garlic Cheese Grits
6 c. water
2 1/2 tsp. salt
2 c. uncooked old fashioned stone ground grits (please, not instant grits)
1/2 cup (1 stick) unsalted butter
black pepper to taste
1 tsp. garlic powder
4 cups grated sharp cheddar cheese (about 1 pound)
3 large eggs, beaten
1 cup whole milk
Add grits to boiling saltd water in a slow stream, stirring constantly. Reduce heat and slowly simmer, stirring frequently to avoid sticking, about 30 minutes (will be very thick).
Add butter, pepper, garlic, and 3 1/2 cups of the cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.
Pour into a lightly greased 2 1/2 quart baking dish. Top with remaining 1/2 c. of grated cheese. Bake at 350 degrees until set and lightly browned (about 1 hour)
makes about 8 servings
Baked Fish with Easy Pineapple Chutney
4 fish fillets (suggest mahi mahi, snapper, grouper, pompano, swordfish, salmon or tuna)
Old Bay seasoning
1 c. fresh (or canned, drained) pineapple diced into tidbits
1/4 c. finely chopped red onion
1 tsp. chives
red pepper flakes to taste
1/2 c. Ken's Country French salad dressing (with honey)
1/4 chopped pecans (optional)
Rinse the fish fillets, and pat dry. Sprinkle both sides of fish with Old Bay seasoning, place in lightly oiled baking dish.
Stir together remaining ingredients in a small bowl.
Spoon chutney mixture over fish. Bake at 400 degrees for 15-20 mins. (adjust cooking time to thickness of fish)
makes 4 servings
[This message edited by scout at 9:53 AM, October 22nd (Wednesday)]
1 large butternut squash - peeled and cubed
one large sweet onion - diced
1 box of chicken stock
2 Tbs of extra virgin olive oil
kosher salt and black pepper to taste.
In a large stock pot heat the olive oil and add the onion, add salt and pepper - saute until tender.
Add the chicken stock and the squash. Heat to boiling then reduce and simmer until the squash is tender. Add more pepper 1 tsp to tbs - depends if you like it spicy!
When everything is tender, blend it all together until smooth. You can also add some 1/2 and 1/2 to make it creamy.
3½oz coriander seeds
2½oz green cardamom pods
1¼oz black cardamom pods
3½oz cinnamon sticks
2½ black peppercorns
4½oz cumin seeds
5 dried bay leaves
roast for 1.5 hours at 130C, shake pan occasionally, grind everything together.
1 lb frozen spinach
1 large sweet onion (chopped)
4 cloves garlic (chopped)
1 tsp grated fresh ginger
2 tsp of spice mix
1 tsp chili powder
2tsp tomato paste
3/4 lb smoked provolone cheese
1/2c fresh cilantro (chopped)
Cook frozen spinach as per directions (add ~1/2 cupe water and boil). Drain excess water and add the cheese in chopped. Mix until the cheese is melted.
Add butter and onions to a large pan and fry until golden. Add in the garlic and ginger, tomato paste, spice mix, chili powder, salt and simmer and stir for a few minutes. Then add in the spinach a cheese mixture and cook for an additional 10 minutes. Let it cool down to luke-warm.
Use the filling in the phyllo sheets as per the instruction with the phyllo pastry and bake in the oven, garnished with the cilantro.
[This message edited by SerJR at 7:36 PM, October 28th (Tuesday)]
Tastes great tho!