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RECIPES
May 21, 2008 18:38:01 GMT -5
Post by Lady Catharine on May 21, 2008 18:38:01 GMT -5
Well that's not a bad thing..care to join me?
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RECIPES
May 21, 2008 20:22:02 GMT -5
Post by Hephzibah on May 21, 2008 20:22:02 GMT -5
Yes, may I have 3 twigs and 2 berries
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May 22, 2008 13:06:33 GMT -5
Post by Dillasandra on May 22, 2008 13:06:33 GMT -5
Can I stick my berries on my twigs?! ;D
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RECIPES
Jun 5, 2008 18:54:33 GMT -5
Post by bunbun / Hank on Jun 5, 2008 18:54:33 GMT -5
STRAWBERRY CHEESE BARS
2 CUPS Flour 8 OZ Cream Cheese 14 OZ Eagle Brand Milk 1/4 CUP Lemon Juice 1 1/2 CUPS Oatmeal 3/4 CUP Brown Sugar 1 CUP Butter/Margarine Strawberry Pie Filling
Mix together flour, oatmeal, brown sugar & butter until crumbly. Press into 9x13 pan; reserve 1 cup for topping.Bake at 350 for 10-12in. While baking, mix together cream cheese, milk & lemon juice. Spread with remaining crumb mixture. Bake additional 20 min.
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RECIPES
Jun 5, 2008 21:23:28 GMT -5
Post by Hephzibah on Jun 5, 2008 21:23:28 GMT -5
THAT really sounds good Bunnie
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RECIPES
Jun 6, 2008 12:59:01 GMT -5
Post by bunbun / Hank on Jun 6, 2008 12:59:01 GMT -5
STRAWBERRY DESERT
Layer #1
1 Pkg. honey graham cracker, crushed not too fine 1Tbsp. white sugar 3 Tbsp. butter melted
Place these 3 ingredients in a 13 x 9 x 2 inch pan &mix with fork until evenly moistened. put into bottom of pan.
Layer #2
1 ( 8oz Pkg. cream cheese, softened 3/4 Cup Sugar 1/2 Cup Milk 1 Tsp. Vanilla 16 Oz. cool whip
In large mixing bowl blend cream cheese and sugar. Add milk & vanilla, blend until smooth.Fold in cool whip until evenly mixed. Drop by spoonfuls on top of graham cracker crust layer. Smooth on evenly.
Layer #3
1 Pkg. strawberry glaze ( or Danish dessert ), glaze available at bulk food stores in snip bags. Stir sugar over strawberries,let stand 10 mins. Drain off liquid & PLACE STRAWBERRIES in bowl along with glaze or Danish dessert ( prepared ). Mix together & layer on top of cool whip layer. Chill & serve.
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RECIPES
Jun 6, 2008 15:11:45 GMT -5
Post by Dillasandra on Jun 6, 2008 15:11:45 GMT -5
If you're looking to grill out any time soon, this is one of the best flavored marinade/glazes you can use. The ingredients sound a little odd as a combo, but trust me, they meld into a fantastic finale! And no, despite the jerk seasoning, this is not hot at all. If you like heat, add a bit of cayanne pepper or hot sauce to the mix.
Cultural Melting Pot Marinade
1 cup zesty Italian salad dressing. Fat Free works just fine. 2 generous Tbs. Jamacian Jerk seasoning. 1Tbs. Mexican Chili Powder Salt to taste.
Combine all ingredients well and use to marinade your favorite meat, poultry or fish from one hour to over night. Works equally well on just about anything! In fact, you may want to reserve leftover juices, or make extra to use to brush on to cooking meat to intensify flavor. Can also be used as a glaze if you don't have time to marinate.
Enjoy!
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RECIPES
Jun 14, 2008 21:50:07 GMT -5
Post by bunbun / Hank on Jun 14, 2008 21:50:07 GMT -5
FRESH STRAWBERRY PIE
19" Graham cracker crust 3 oz. cream cheese 1/4 cup powered sugar 1 1/2 cups whipped topping 3 oz. size strawberry jello 11/4 cup water 3 oz. vanilla ( cook type) pudding mix 2 cups sliced strawberries
Beat cream cheese & powered sugar until blended, fold in whipped topping, spread on crust & refrigerate. Mix the dry jello and pudding with water, cook, stirring contently, bring to a boil, remove from heat. cool 10 mins. fold in fruit & pour over cream cheese layer. Refrigerate, mixture will be firm as it gets cold.
Bunnie
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RECIPES
Jun 17, 2008 14:16:17 GMT -5
Post by deborah1snowwhite on Jun 17, 2008 14:16:17 GMT -5
How about some Mexican egg rolls 1 pkg of egg roll wrappers 1 pound of boneless skinless chicken, seasoned with taco seasoning, grilled and sliced into strips. 1/3 pound of cooked bacon 2 riped avocados,peeled and sliced 4 ripe plum tomatoes, sliced into strips 8 oz. of shredded cheddar cheese 4 oz. ranch dressing 4 oz sour cream 1 tsp. taco seasoning 1 tsp. hot sauce place a small amount of chicken, bacon , tomato and avocado on an egg roll wrapper and sprinkle with cheese and roll up as directed on the egg roll package. place on tray and continue till ingredients are gone, how many you make depends on how big you make the rolls. I dampen the edges with water to help seal them. Then place them in a deep fryer, or a skillet with a good coating of oil. Cook till golden. Drain on paper towel, then slice diagonally and place on serving dish. Mix the ranch dressing, sour cream, taco seasoning and hot sauce together to dip the egg rolls in. TOTALLY YUMMM!
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Jun 17, 2008 15:07:00 GMT -5
Post by Dillasandra on Jun 17, 2008 15:07:00 GMT -5
Oh MAN! I have got to try that.......... ;D ;D ;D ;D ;D
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RECIPES
Jun 18, 2008 11:06:42 GMT -5
Post by deborah1snowwhite on Jun 18, 2008 11:06:42 GMT -5
Hello kiddies, I noted that some of you have been experiencing tummy troubles, another culprit is caffinated coffee. Darn near killed me to axe it from my life, but my belly feels sooo much better! A mild Decaf shouldn't bug you, but it's decaf No matter what, remember, life is good!
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RECIPES
Jun 25, 2008 21:11:32 GMT -5
Post by BeerBlessings on Jun 25, 2008 21:11:32 GMT -5
I've been playing with a new appetizer recipe lately.. Trying to get variations down before Faire season, but it's not quite happening yet..
Version 1: Shrimp Diablo
1) Take good sized jalapeno peppers, cut off the tops, and cut out teh seeds and "guts". (This requires a paring knife, and I'm still getting used to the twist I have to use to do it right..)
2) Fill with pepper jack cheese (Monterey Jack cheese with hot peppers) and a shrimp, with tail removed.
3) Grill until the skin starts to break.
The first time I did this, I wasn't sure how it'd go. It worked rather well, but I thought the shrimp was very bland compared to the rest of the appetizer.
Second time around, I used cheddar and pieces of salami. I couldn't grill them long enough before the filling was sliding out.
I tried the third go-round tonight. Pepper Jack cheese and prosciutto. (Think small bacon cubes.) Again, filling kept sliding out before they were totally done. ... Don't get me wrong, it's still cheesy pepper goodness, just a little messy.
Grrr.. The shrimp held the cheese in nicely. I'm trying to figure out how to make it work with other things though.. And we put in 24 jalapeno plants because of how well the first round went, so I'm really trying to get this to work well!!!
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Jun 25, 2008 21:20:39 GMT -5
Post by Kayenne on Jun 25, 2008 21:20:39 GMT -5
Shrimp diablo sound delicious to me!
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Jun 26, 2008 13:32:03 GMT -5
Post by Dillasandra on Jun 26, 2008 13:32:03 GMT -5
Dave, try chilling, or preferable freezing, your fillings before you stuff the peppers. Won't hurt the cheese or meats/shrimp, and it'll slow down the melting process, hopefully long enough for the pepper to cook. You could also par boil or nuke the peppers until just soft to help shorten your cooking time.
As to scooping out the peppers - get yourself a cheap melon baller with two ends. The small end is perfect for quickly and cleanly gutting peppers and takes a lot less time!
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RECIPES
Jun 26, 2008 17:47:50 GMT -5
Post by BeerBlessings on Jun 26, 2008 17:47:50 GMT -5
Freezing might make it difficult. I haven't been making a "mix" of filling, but putting it in in chunks, and cramming it in. Frozen might make it difficult to manipulate.. But chilled is easy enough.
Nuking the peppers is a decent idea. Just not sure how long to put them in for.. Hrmm...
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