This one is really easy for the kids to help with or even make themselves and little kids love these cookies.

1 cup white sugar
1 cup peanut butter
1 egg


18 chocolate candy kisses, unwrapped

Preheat oven to 350

Mix first three ingredients. Shape into 1" balls. We used a 1" mellon baller, but little kids probably like to roll them into balls. If the dough is too sticky to form into a ball, refrigerate 1/2 hour or so until easier to handle.

Bake for 10 mins, remove from oven and press a chocolate kiss into the center of each warm cookie.

Note, I added 2 teaspoons of flour and a little tiny bit of vanilla just to be sure, but others didn't and said they turned out good with just the three ingedients.

Someone on MB gave me this one. Sorry, I forgot who. But it has been a favorite for my family.

Take some chicken breasts and put in baking pan and cover each one with a piece of swiss cheese. Then pour over a box of Stovetop dressing and a can or two of cream of chicken soup. Mix dressing and soup together, and cover with tin foil and bake at 350 for about 40 minutes.

It is simple and delicious. Only takes about a minute to throw together. I serve it with mashed potatoes and cranberry sauce. YUM.

THANKS for the GREAT RECIPES..keep em coming...

Believer I tried that recipe and it was really good and really, really easy. I only used two chicken breasts, one can of soup and a half of box of stuffing...only feeding two.

Here is another really easy one. I'm trying to make recipes with the least amount of ingredients as possible. LOL This one has a few more, but really easy, and very good.

Chicken Tortilla Soup

1/4 cup butter
1/4 cup flour
3 cups chicken broth
1 cup milk
8 oz velveeta chees - cubed
10 ox can ro*Tel tomatoes adn chilies (or salsa)
2 cups cooked, shredded chicken
1 t cumin
1 t chili powder

salt & pepper to taste
cayanne peper or tobasco sauce to taste if you like spicy

Tortilla chips, crumbled or make deep fried tortilla strips

Melt butter over medium heat. Stir in flour and cook, stirring often, for 3 mins.

Slowly whisk in small amounts of chicken broth at a time, then whisk in milk

Reduce heat to low and stir in Velveeta cubes; stir until melted.

Stir in Ro*Tel, chicken and spices

Once soup is heated through -

Spoon a ladleful of soup into bowl, add a hanful of shredded cheese, then spoon another ladleful of soup over chees.
Sprinkle tortilla strips or broken up tortilla chips over top.

It's not a RECIPE but you've gotta try JALAPENO PEPPER flavored Kettle Chips by the main name brand...

YUM...

I'm thinking about going out and buying some...

What's your FAVORITE DESSERT recipes?

This recipe is easy and good!


Crock Pot Stroganoff

2 lbs. stew meat
2 cans cream of mushroom soup
2 cups sour cream
1 beef bouillon cube

Cook on low for at least 8 hours in a crock pot. Stir a couple of times while cooking.

Serve over egg noodles.

Bisquick Coffee Cake

Heat oven to 375°F.

Ingredients:

* Cinnamon Streusel (below)
* 2 cups Original Bisquick® mix
* 2/3 cup milk or water
* 2 tablespoons sugar
* 1 egg

Directions:

1. Heat oven to 375°F. Grease 9-inch round pan. Make Cinnamon Streusel; reserve.
2. Stir remaining ingredients until blended.
3. Mix in a 1/4 of the Streusel topping and spread in pan. Cover with Cinnamon Streusel.
4. Bake 18 to 22 minutes or until golden brown, testing with a toothpick.

Cinnamon Streusel Topping

* 2/3 cup Original Bisquick® mix
* 2/3 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 4 tablespoons butter or margarine (firm)

Mix all ingredients in small bowl until crumbly. Cutting them with a knife and fork helps separate the butter.

YEA!! Thanks for the recipes!!

Death by Chocolate! (and it is super easy)
Dark chocolate cake mix
2 packets of chocolate mouse
1 large container of cool whip
(3) skor bars broken in pieces (or snickers, twix exc.)
1/2-1 cup kaula (sp?) or any flavored liquor (optional)

Bake the cake as directed and let it cool.
Mix mouse as directed on packet
After cake has cooled poke holes in cake and pour liquor over it evenly.
In a serving bowl (clear one looks best)
Crumble cake into a dish to make inch layer
Then a layer of mouse
then whip cream
then sprinkle candy top with candy bits
Repeat steps until you reach the top!

If you can't find mouse you can replace it with pudding but you need to add whip cream to the pudding or it will be too heavy. (1/2 pudding 1/2 whip cream)

Another one we like is the same type of thing only you layer....
Vanilla waffers (crumbling some to fill in the wholes between waffers.
Then vanilla pudding
Then banana slices
Then whip cream

My speed:

Hebrew National hot dogs, grilled or fried, not boiled...



-ol' 2long

Do you know how freakin LONG I have been wanting this recipe? Every time I have these the person who made them says, its easy I will give you the recipe and they never do! I am talking over 10 years!
THANK YOU! I can't believe it is soooo easy, we have to make them this week... I promise I will be good and only eat 1/2 the batch.

Crap, where are my store ads? SOMEONE has to have kisses on sale this week

They were out of the JALAPENO chips today and had to get the MESQUITE flavored..not as good... :RollieEyes:

Ok I could be here forever listing things I love to cook but I will stick to my "quick and easy" stuff.

I love to make a home made italian dinner (ok I am Irish but I love food!) but I don't always have the time.
So I have some quick short cuts for an Italian dinner.
Frozen meatballs
store bought sauce
Fresh cooked chicken tenders from the deli (or frozen if you don't have fresh at the deli)
Shredded cheese parm/motz/romano or any of them.
pre-made garlic bread
grated parm cheese.
Box of your favorite pasta.

If you have time throw the frozen meatballs and sauce in a crock pot for an hour or 2. If not defrost the meatballs and put them in the sauce on the stove on simmer.
Cook pasta according to box directions.
Defrost chicken if frozen.
Place the chicken in a baking pan and cover the top with some sauce and generously cover with the shredded cheese. Place in the oven for about 20 minutes.

Our favorite is salt and vinegar....YUMMY!

My son likes the SALT AND VINEGAR, too...

So does DD. I never eat chips myself. Do you know that I have never cooked with processed foods, like canned soups and fake cheese before just lately? I'm serious. But it's been kind of cool to learn how my Mom cooked (not my grandma) and every one else from the 70's generation.

I have always made everything from scratch, and I can see we are posting some pretty fattening chit here. Except hot dogs. Is hot dogs food real food? I don't know.

Next week I am going to post really healthy stuff because I fear we will all get fat and get cancer.

Oh crud, I gotta start right now.

Did you ever read the ingredients in a store bought loaf of bread? Did you ever wonder why it lasts so long without going bad????? hmmmm?

I am going to teach you all a fool proof way to make french baguettes from scratch. NO BREAD MACHINE.

Ingredients:

1 pkg dry yeast
2 cups warm water
4 to 5 cups of unbleached white flour
2 tsp kosher or sea salt
1 egg, beaten and with 1 tsp water

In a small bowl dissolve yeast with 1/2 cup warm water (tepid, NOT HOT) if it feel just slightly warm to the touch, your good. Set aside for ten mins.

Combine the flour and salt, add the remaining 1 1/2 cups warm water. Mix then add the yeast mixture.

NOTE: Now I do this by hand usually, sometimes with a Kitchen Aid and dough hook. I don't add all the flour if by hand because it is too hard to mix...say about 3 1/2 cups.

Then I move to a work area where I can incorporate the remaining flour and knead by hand. Should knead on a slightly floured board for about six mins. Should be sticky and smooth.

Do you guys know how to knead? It is really good for the breasts! No lie. Keeps 'em high and firm.

Put dough in a bowl that has been slightly doused with olive oil and roll it around to cover with oil. Cover with a damp tea towell until double in size. About one hour.

Punch down and divide into four pieces. Shape into baquettes and place on a oiled baking sheet. I also sprinkle some corn meal on the pan.

Cover with tea towell until almost double.

Place a small pan of hot water in a 450 degree oven (for a hard crust, soft center).

Brush egg/water mixter over loaves.

Bake for 15 mins and then lower temp to 400 and bake for about 5 to 10 more mins.

If they get too brown in your oven, cover towards the end with tin foil (loosely).

When golden brown and hollow when thumped, take out and cool on a rack.

If you really like these, get a special baguette pan as it keep them shaped more nicely.

I make bread about twice a week. All different kinds but these are so delicous and simple.

I know! Aren't they expensive? So are choco chips lately. I 'bout died last time I bought them. What, did they like quadruple in the last year?

I only eat 1 OUNCE of CHIPS..at a TIME ...that is...the problem is keeping up with the TIMES... :crosseyedcrazy:

edit:

nevermind, it wasn't that funny. Back 2 real recipies!

-ol'2long

um, excuse me.

You are the one who posted the hot dog recipe, not me.

Of course I know they are not food, but it didn't seem like you did. I was just trying to be polite without having to come right out and say it directly.

Mim, I just don't like chips. Well, LAYS Original are pretty good, and they have no preservatives.

Remember as a kid drinking Koolaid and eating Lays chips? Oh and we used to put them on our bologna & ketchup sandwiches at lunch in elementary school.

And Liverworst & Mayo sandwiches. I bet kids nowadays don't get those in their lunches.

Original Runza Recipe

2 pounds ground beef
1 large onion, chopped
Salt
Pepper
1 Medium Cabbage, chopped
2 batches of bread dough (thawed frozen bread dough works)

Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done.

Using an egg-dough recipe, roll small balls of dough thin to make a 5×5 square. Put about 1/2 cup of cabbage mixture in center of square and seal closed. Place seal side down on a parchment lined baking sheet (or a lightly greased sheet). Bake 20-25 minutes at 350 or until lightly golden brown.

Omg, those sound good! I'm just starving right now.

They are almost like Pasties (carrots, rutabagies instead of cabbage), or those little meat pies they make down in New Orleans, only a lot less complicated.

I bet they freeze well, too, for lunches. I'm going to make some this weekend I think.

They do freeze well!

I've also used sauerkraut in place of fresh cabbage, yum!

If you do make them, let me know what you think!

Scalloped Potatoes

2 lbs. frozen hash browns (or shred own potatoes)
1/2 c. margarine
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1/2 c. sour cream
1 c. milk
1 c. grated American cheese

Mix all ingredients and place in 9"x13" pan. Can top with crushed corn flakes and 1/4 c. melted butter.

Bake at 350 degree oven for 1 hour.

Okay, Raga, I'll let you know. I am thinking I'll use a pie dough instead of bread dough, though. Will that work? Also I can't decide between cabbage and sour krout now. Which is better?

Here is a quick and easy one - also semi-healthy -

Easy Crock Pot Salsa Chicken

4 boneless skinless chicken breasts
32 ounces (2 16oz jars) salsa
1 (14.5 oz) corn - drained
1 (14.5 oz) can black beans, drained

Place in crock pot, cook on low 6-8 hours
30 to 60 minutes prior to serving, remove checken, shred and return to crock pot

Serve in flour tortillas, with lettuce, tomatoes, guacamole, cheese, onions, and sour cream

Sorry, just saw your post Weaver!

I've always used bread dough. The local original Runza's are made with cabbage. My altered version using kraut for homemade Runza's is what I like. Depends on your taste buds.

Did you make some over the weekend?

Believer, your recipe sounds great! I'm going to print it off right now!

Swimming Rama
(Thai Peanut Sauce with Chicken, Spinach & Rice)
with substitutions


1 1/2 cups thai jasmine rice or long grain white rice
scant 3 cups water

Boil water, put in rice cover and cook on low for 20 minutes.

Meanwhile, Make peanut sauce.

combine 1 cup peanut butter with 1 1/2 cups water
add 2 cloves minced garlic.
Mix and bring to a boil
Take off of heat
Mix in:
2 tablespoons light brown sugar
2 tablespoons fish sauce(nam pla)OR 2 tablespoons soy sauce
2 tablespoons lime juice OR lemon juice
Thai red chili flakes OR chile flakes to taste.
Adjust sugar, fish sauce and lime juice to taste. some people like it a bit sweet.
Set aside. You can add water if sauce is too thick. I do.

Cut 1 whole chicken breast in small cubes, saute in 2 tablespoons canola oil with 2 cloves chopped garlic and a bit of salt.

Steam 1 pound of spinach until just wilted.

Assemble:

On a bed of rice layer the spinach, chicken and the peanut sauce on top. Enjoy.

This is a great sauce to spice up veggies!! You can use broccoli or green beans instead.

This peanut sauce is very easy and delicious. Some recipes call for coconut milk instead of water, but I like it this way, it is less calories and doesn't separate if you reheat it.

If you are a vegetarian you can substitute deep fried tofu cubes for the chicken.

Did I just kill the recipe thread too?

Love in Christ,
Miss M

Here is what I'm cooking today. I'll let you know how it turns out.

Crock Pot Roast Beef

2 LBs roast - any cut
1 can french onion soup
1 can cream of mushroom soup
3/4 cup dry white wine
6 oz fresh sliced mushrooms
when ready, add flour to make gravy

And here is a good one for banana bread.

2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 large beaten eggs
2 1/3 cups mashed very overripe bananas

1. Preheat oven to 350
2. Lightly grease 9X5 loaf pan
3. In large bowl, combine flour, soda and salt
4. In separate bowl, cream together butter and brown sugar
5. Stir in eggs and mashed bananas until well blended
6. Stir banana mixture into flour mixture; stir just to mosten
7. Pour batter into prepared loaf pan
8. Bake in preheated oven for 60 to 65 minutees until a tooth-
pick inserted into center of loaf comes out clean
9. Let bread cool in pan for 10 minutes, then turn out onto a
wire rack.

This was a nice idea.

Since it's getting colder out and football season is upon us:

"Camper's Cocoa"

Equal parts of cocoa, dry milk, and cremora. Mix well and keep in a tight container. Fill each mug 1/3 full, pour hot water over it, and stir. Some people like more chocolate.

My mother kept this dry mix in a pitcher, actually, and would just keep the lid twisted to seal it up. We drank it throughout childhood.

Spinach dip

1 cup sour cream (not diet)
1 cup mayonnaise (not diet)
1 ten-ounce block of chopped spinach, thawed with liquid squeezed out.
1 package of dry vegetable soup mix (I like Knorr's)
1 small can water chestnuts, chopped (optional)

Mix together and set overnight.

Great for inside a hallowed out loaf or used as a sandwich spread for showers/parties. (Just use a very sharp serrated knife to cut if making finger sandwiches.)

Macaroni salad

For each pound of macaroni, you need to coarsely chop:

1/2 cup dill pickle
1/2 cup red onion
1/2 cup black olive
1/2 to 3/4 cup mayonnaise to start(eyeball it)
salt and fresh ground pepper to taste
level teaspoon of sugar
Tablespoon of milk.
This should have the consistency of thick chunky soup.

Mix the above ingredients together in the bottom of a large mixing bowl. Then set aside.

Cook macaroni until only about 3/4 done. Then, remove from heat and rinse under cold water in colander. When completely cool, dump into mixing bowl with other ingredients and mix thoroughly.

Cover and put in fridge. Macaroni will finish getting done with the mixture. Remove, and dump another 1/2 cup of mayonnaise on top and mix.

Now, as you make this over and over, you'll get better at it and know how much to cut up and how much more mayo to throw in before serving. This is a really delicious recipe. Everyone in my family enjoys it and requests that I make it for family gatherings. The red onion, dill pickle, black olive and sugar are the key ingredients, though you can throw in peppers, sweet pickle, etc. and that will taste good too.

I don't recommend making more than 1 pound at a time. If you need to make 2 pounds, do it separately and then mix it together just before you serve it. I tried this, and my macaroni got too done. There was just too much of it to cool off effectively. It kept cooking. I also learned that 1 pound actually goes a long way at a party anyway because the kids usually won't do the chopped ingredients. Grownups usually love it though. lol

Enjoy. Now I want to go and make some. Oi yoi yoi.

I GOTTA try these chips, you've posted over and over on them.....and I am a BIG chip fan. Thanks for the tip, I'll let you know.

You know, I'll bet you could substitute Hershey kisses for those Rolo chocolate candies with the carmel inside and it would be somewhat cheaper.

I make the peanut butter cookies but I sometimes add 1 tsp vanilla. I've never used the kisses but I do use chocolate chips in them sometimes. Been doing it for years.




LEMON COOLERS

1 lemon supreme cake mix
1 regular sized container of frozen whipped topping (thawed)
1 egg

Mix ingredients by hand.

Drop, by teaspoonfuls, into powdered sugar and form balls. Place on greased cookie sheet and bake at 350 about 8-10 minutes. Remove before they brown. (It may take you a tray or two to get the time right....keep forgetting how long to let them cook. You want them soft and chewy.)

yummy for the tummy

... or this instead !

Kimmy's Tortilla Soup from another thread!

Tortilla Soup
3 cans tinned white meat chicken, drained
2 cans tomatoes UNdrained
1 can ranch style beans, drained and rinsed
1 onion, diced
2 large bell peppers, scorched under the broiler, seeded and diced
1 small tin green chili peppers
1 cup corn
6 tsp. bullion (I used tomato)
1 tsp. cumin
1/2 tsp. garlic
5-6 tsp. chili powder
8 c. water


Throw everything except the corn in the biggest soup pot you have and simmer for an hour. Add corn.

Dice 6-8 corn tortillas and throw in pot. Simmer till the tortillas fall apart.

Serve soup with garnish of tortilla chips (I diced about 5 more and sprayed them with Pam then baked until they were dried out)

These are amazing! I had to control myself to stop eating them:

Ron's Pretzels

2 - 15 oz. bags Pretzels
1 T. dillweed
1 T. garlic powder
1 pkg. Ranch Dressing Mix
1 - 12 oz. bottle Orvile R's Butter Popcorn Oil
( a bottle is 16 ozs but you only use 12 oz.)

Mix all dry ingredients with oil. Drizzle over Pretzels.
Stir once an hour for 4 hours.
These freeze well.

This is not a favorite recipe but it is pretty good and I just won a prize for 'Most Bizarre Use of Pumpkin" for it. I will be serving it for dinner tonight.



Pumpkin Sausage Lasagna

Estimated Time(s):
Preparation: 20 min Cooking: 50 min
Ingredients

1 container (15 ounces) light ricotta cheese
2 tablespoons BUITONI® Refrigerated Freshly Shredded Parmesan
Cheese
1 teaspoon Italian seasoning
12 ounces sweet or hot light turkey sausage casings removed
3/4 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup dry white wine
1/2 cup chicken broth
1 container (15 ounces) BUITONI® Refrigerated Roasted Garlic
Marinara Sauce
8 no-boil lasagna noodles
1 1/2 cups (6 ounces) shredded mozzarella cheese divided
1/3 cup hot water

Directions
PREHEAT oven to 350° F.

COMBINE ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.

HEAT large, nonstick skillet over medium-high heat. Add sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.

ADD pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.

SPREAD 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour water around edges of lasagna. Cover with foil.

BAKE for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.

NOTE: Can substitute BUITONI Refrigerated Marinara Sauce. If this is preferred, add 2 cloves finely chopped garlic when cooking sausage.

Okay - queso con salsa

Take three tomatoes and put in a blender
Add 1 clove of garlic
Pepper
2 Guahillo chiles (that have been soaked in water till soft - remove the seeds)
1 onion

Blend in blender

Now to the frying.


Cut up 1 lb queso fresco

Fry in frying pan (with a bit of oil) until browned.

Add stuff from blender and potatoes and cook for over medium for 40 minutes

I forgot to add that the above recipe is not picante. If you want more oomph, add serrano chiles.

what's cooking today?

Pariah's awesome Southern Potato Salad.

4 to 6 Idaho potatos, more if there is more than 4 of you.

Mayonnaise (the good stuff, NOT Miracle Whip) Blue Plate, Kraft, Helman's etc.

Mustard (don't skimp here either, this is Southern cooking we're talking about!) Frenchs'

Dill pickle relish (not sweet)

1 hard boiled egg

Salt

Tblspoon of butter

Peel the taters and cut lengthwise in half and then cut those halves lengthwise into half again so you ahve quartes sized strips.

Now cut them across into chunks about 3/4 to 1 ".

In a large pot boil them in water seasoned with about 4 tblsp of salt.

While taters are boiling, boil the egg. (hard boiled)

Taters should be firm and NOT mushy when boiled, it will take a little testing to get the time right so they aren't too raw or mushy. They gotta be done, but firm. Add the butter in the boiling taters.

Take the boiled egg and peel it and put it in a large bowl and mush it up.

Drain the taters and put them in the bowl with the egg.

Splat in 2 tblsp of the relish.

Squirt the mustard in about three go rounds.

Splat in about 1/2 cup of mayonnaise

Mix with a large wooden spoon until color and contents is even.

Eat warm for the best Southern experience!!

The perfect addition to your grilled steak!

Pariah's Magic Mushrooms.


I get a small bread pan and

1 pack of mushrooms (baby bellas are the best}

2 oz Dale's marinade (soy sauce if unavailable)

1 Clove of garlic (minced)

Half an onion, (sliced and cut)

1/2 cup of Cabernet

1/2 stick of butter

pinch of white pepper

1 cup of water

Combine all in the pan and cover with foil.

Place on grill for 20 minutes.

I have no recipes but I do have a seasoning my children and I love.....Aussom Aussie's "Sydney Seasoning". We like it on fish, chicken, pork, beef, eggs, you name it!

Orange Beef

Cook 1 package of angel hair pasta according to package directions. During the last 5 minutes of cooking pasta add 1 pkg. frozen broccoli. Drain well and set aside.

Thinly slice 1 1/2-2 lbs. steak
Marinate in

1/2 c. soy sauce
1/4 t. ginger
1/4 t. Chinese 5 spice
1 t. garlic
2-5 dashes of Tabasco (depending on tastes)
1-2 dashes of liquid smoke

Meanwhile toast 2 T. sesame seeds till golden brown. Set aside.

Thinly slice 2 large carrots and 1 onion and set aside.

In a piping hot skillet add 2 T. peanut oil. Throw in beef mixture. Cook until almost done, then add carrots and onions. Sauté till onions are just beginning to become transparent.

Add 1/4 orange marmalade and 1 c water with 1 t. beef bullion added. Mix well, then toss with pasta, throw the sesame seeds on top.

The kids

TORE

IT

UP!

Tell me, P...there aren't any vampires for MILES of your house, is there???

(snort)

I love mushrooms. I only get them when I go out to eat because the Wookie and wookettes would mutiny if I cooked with them.

Not the WHOLE garlic! Just one of the little bud pieces. I thought that was the clove part.

Yer right...it sounds divine.

(drooling on my keyboard)

IMPORTANT QUESTION!!!!!

I just had an AHA! moment.

My children and I love Asian food. However, I have less than desirable luck cooking it in a skillet on my electric stove. My gas grill has a 1 unit burner on the side. How would using a wok on that work? Has anyone ever done that?

In the US, this is a major cooking week....submit ideas, please!

catperson, I think I will try this one only I will use cinnamon and sugar. Instead of the dillweed,garlic powder,. Where can you find Ron's pretzels?

No, lol, Ron was the person who gave us the recipe! Just use the skinny straight pretzels.

cinderella, do you already have a wok? It will work on a gas stove, that's what I do. But if you don't already have one, I would suggest getting an electric wok. One that you take off and put in the dishwasher. It's so convenient. The great thing about woks is that you truly do only need a tablespoon of oil, since the food always falls down into the center of the pan and recoats itself. About as healthy as you can get.

Not2fun's PUMPKIN ROLL

Pumpkin Roll recipe (Makes 2 rolls)
------------------------------------

Cake instructions:

6 eggs
1 1/3c. canned pumpkin
2c. sugar
2tsp. baking soda
1tsp. cinnamon
1 1/2c. flour

Preheat oven 375*. Combine above ingredients and mix well. Grease jellyroll sheet well, and then line with a sheet of wax paper. Grease wax paper REAL well. Spread 1/2 of the mix on sheet and bake.

While baking, take a kitchen towel and spread it out. Sprinkle with sugar. When roll is done, remove from oven and immediately turn upside down on towel. Roll cake up in towel lengthwise. Cool for 2 hrs.


Filling instructions
--------------------

2-8oz cream cheese packs
1 1/3tsp. vanilla
2c. powdered sugar

Mix above ingredients well. Unrool cake and spread 1/2 of the filling. Reroll the cake and wrap in foil and refrigerate or freeze....


not2fun

ps...I usually make about a dozen of these at a time and freeze them. They are great to keep on hand during the holidays, as they defrost really quickly and are easy to serve up to those "unexpected" visitors....

Strawberries and Cream Pie

1 (18 oz.) jar Smucker's Strawberry Preserves

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

1-1/2 cups unsweetened frozen strawberries, thawed, drained and mashed

1 tablespoon lemon juice

1 (16 oz.) container frozen whipped topping, thawed, plus additional for garnish if desired

2 (8 or 9-inch) prepared graham cracker pie crusts

Directions:

1. STIR together preserves, sweetened condensed milk, lemon juice and strawberries in medium bowl until well blended. Fold in whipped topping.

2. SPOON filling into pie crusts. Freeze 6 hours or overnight, until filling is firm. Remove from freezer and allow to soften 5 to 10 minutes. Top slices with additional whiped topping, if desired.
____________________

My 5 year-old grandaughter and I made this together last week. Very easy and very good!

Aunt Sadie's Prune Cake

(recipe given to me while I was in high school...by my great-aunt, Sadie, who was 50 years and 1 week older than me and who loved me like I was her own grandchild)

1 1/2 cup sugar
3 cups flour
1 cup vegetable oil
3 eggs, beaten
1 cup chopped nuts
1 teaspoon soda
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon vanilla
1 cup buttermilk
1 cup cooked prunes, chopped

Blend oil and sugar. Add eggs and blend well. Sift flour, soda, salt, baking powder, and spices together. Add to first mixture alternately with buttermilk. Add vanilla, prunes, and nuts. Pour into well greased stem pan and bake at 350 for 1 hour. Let cool 10 minutes before removing from pan. Cover with icing while still hot

Icing:
1 cup sugar
1 stick butter
1/2 cup buttermilk
1 teaspoon clear corn syrup

Put all ingredients in saucepan. Stir constantly over medium heat until thickened. Pour over hot cake.

SHRIMP SCAMPI

This recipe is almost legendary it’s been copied so many times. Of all the places I’ve tried it; no one made it like Gus’s Steak House in Lake Orion, Michigan. The restaurant is long gone but the recipe lives on. This recipe uses giant jumbo shrimp (8-10 per pound). Shrimp this size are usually quite costly. If desired, you can substitute smaller less expensive shrimp without impact to the finished recipe. (In case you didn’t know, real scampi are not shrimp at all. They are an Italian prawn, huge and sweet.)

 2 tablespoons butter or olive oil
 ¼ cup green onion, chopped
 4 cloves garlic, sliced thin and chopped
 ¼ cup flour
 1½ pounds jumbo (8-10 per pound) shrimp, peeled, de-veined and butterflied, with tails left on
 ½ cup dry white wine
 salt and freshly ground pepper
 ¼ cup fresh parsley, chopped
 3 tablespoons lemon juice, approximately one lemon
 2 tablespoons bread crumbs
 1 tablespoon grated Parmigiano Reggiano
 1 lemon cut into wedges

Heat the butter in a large heavy skillet under high heat. Reduce heat to medium add the onion and garlic and cook until garlic is light golden approximately 1-2 minutes.

Pat the shrimp dry and dust with the flour shaking off any excess.

Add the shrimp to the skillet and sauté for one minute. Increase heat to high and add the wine. Allow the wine to reduce until nearly gone, about 1-2 minutes. Reduce heat to medium and add salt and pepper to taste and parsley, lemon juice and the bread crumbs. Sauté for one additional minute to fully incorporate flavors.

Transfer shrimp to a platter and pour the sauce over the top. Top with the Parmigiano. Serve garnished with the lemon wedges and some crusty bread.

Serves four

anyone got a recipe for a cajun boil w/ shrimp, andoulle sausage, corn, and new potatoes?

Cajun Boiled Shrimp


Servings: 4

Ingredients: 1 gallon cold water
2 tablespoons salt
12 whole black peppercorns
5 whole bay leaves
1 large lemon, sliced
1 medium onion, quartered (leave the skin on)
2 stalks celery, chopped
3 cloves garlic, crushed
10 whole cloves
1/2 teaspoon dried thyme leaves
1/4 cup fresh basil, chopped
4 sprigs fresh parsley, whole
2 tablespoons sugar
2 fresh cayenne peppers, cut in half (or you can use pickled)
2 pounds fresh shrimp tails, unpeeled (21 to 25 to a pound count)

Instructions:
In a large stock pot over high heat combine all the ingredients except for the shrimp, and bring to a hard rolling boil. Let the mixture hard boil for 5 minutes, then reduce to a low rolling boil. Add the shrimp. Once the liquid begins to boil again, wait exactly 3 minutes; then turn the heat off. Let the shrimp stand in the liquid for 5 more minutes. Drain the shrimp and serve at once.

Lagniappe:
Plain boiled shrimp are great alone. Just cover your table with old newspapers and place the shrimp right in the middle of the table -- Cajun style. Serve with a cold, crisp green salad or coleslaw, French bread, and a seafood sauce of your choice. It is simple food at its best.

If you wish to serve the shrimp chilled, Drain the hot shrimp and cover immediately with ice. Once the shrimp are cold, put them in an airtight container and refrigerate until you are ready to serve. Refrigerated, they will keep nicely for 24 hours. You can hold them for longer, but they begin to lose their quality. Never keep them for longer than 2 days.

New Orleans SHRIMP BOIL

Use 1 pack of Zatarain's Crab, Shrimp and Crawfish Boil seasoning per 5 pounds of shrimp. Bring it to a boil with whatever else you're putting in with the seafood -- corn, potatoes, onions, lemons, etc. -- and let that boil for about 10 minutes, until the corn and potatoes are cooked. Add the shrimp and let boil for THREE MINUTES only!. You may then strain and eat. You can also dump some ice into the pot and let the shrimp soak for a while -- the longer they soak in the seasoned liquid, the spicier they get!

_________________

Now I'm hungry and it's 4:00 a.m. in beef territory Gotta go in search of frozen shrimp today!

Princess this sounds r-e-a-l-l-y good, glad you brought it up!

:happynewyear:

I lived in New Orleans for a while. There was a bar right outside the main gate that had free crawfish boils every Friday when it was Crawfish season.

Now that I'm in Yankee country... no such luck... but We do a shrimp boil every September at the base. One of the things they put in the boil last year that I'd never had before was Broccoli. It was excellent.... Mushrooms are great too.


We use the Zatarain's Pro Boil... It's a liquid.

This recipe should be called winter comfort food! I made the soup for the first time last night. Mr. Ragamuffin loved it, as did I! My husband is guarding the leftovers in the fridge......


Creamy Broccoli Soup

Makes: 6 servings, 3/4 cup each

1/4 cup chopped onions
1 Tbsp. butter or margarine
1 Tbsp. flour
2 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
1/8 tsp. pepper

COOK and stir onions in butter in 2-qt. saucepan on medium-high heat until onions are crisp-tender. Blend in flour. Reduce heat to medium.

ADD milk and cream cheese; cook until cream cheese is melted, stirring frequently.

STIR in remaining ingredients; cook until heated through, stirring occasionally.


Substitute
Prepare as directed, using VELVEETA Made With 2% Milk Reduced Fat Pasteurized Prepared Cheese Product.

Substitute
Substitute 1 pkg. (10 oz.) frozen chopped spinach; frozen cauliflower florets, chopped; or frozen asparagus spears, chopped; for the broccoli.

Use Your Microwave
Microwave onions and butter in 2-qt. microwaveable bowl on HIGH 30 sec. or until onions are tender. Stir in milk. Microwave 3 to 4 min. or until heated through, stirring every 2 min. Stir in cream cheese. Microwave 4 to 6 min. or until cream cheese is melted, stirring every 2 min. Stir in remaining ingredients. Microwave 30 sec. or until heated through.