ksangel
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Re: RECIPE EXCHANGE
Posted: Apr 14, 2004 at 5:21 PM |
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OK>..here's two I promised someone in chat last night. These are great for using up all those extra beets, carrots, and Zucchini from the garden in the summer. You can grate and freeze the zucchini, but the beets HAVE to be fresh.
Zucchini Brownies
1/2 cup butter or oleo
1/2 cup oil
1 3/4 cup sugar
2 eggs 1 t. vanilla
1/2 cup buttermilk 2 cups grated zucchini
2 1/2 cups flour
4 T. cocoa
1/2 t. baking powder
1/2 t. salt1 t. soda1/2 t. cinnamon
1/2 -1 cup choc chips.
nuts
Cream butter, oil, and sugar. Add eggs, buttermilk, vanilla, and zucchini. Beat well. Stir in dry ingredients. Pour into greased 9x13 pan. Sprinkle top with chips and nuts. Bake at 3225 for 40-45 minutes. This freezes well.
Beet & Carrot Cake
3 eggs
1 1/2 cups sugar
1 cup oil
3 T. hot water
1 cup raw ground beets
1 cup ground carrots
2 cups flour
1 t. cinnamon
2 t. baking powder
pinch of salt
Beat egg whites till stiff. Mix egg yolks with all ingredients except egg whites. Fold in egg whites. Pour into angel food cake pan or bundt pan. Bake 60-70 min or 9x13 pan for 50-60 min. at 350.
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okhorsewoman
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Re: RECIPE EXCHANGE
Posted: Apr 14, 2004 at 7:28 PM |
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Peanut Butter Pie
Blend thoroughly: 8 ounces cream cheese, 3/4 Cup Peanut Butter (smooth or crunchy), 1 can sweetened condensed milk.
Add: 2 Tablespoons lemon juice, 1 teaspoon vanilla
Stir all together well
Fold in
1 Cup Cool Whip(softened)
Pour into baked pie crust of your choice(regular, graham cracker, chocolate cookie) and chill.
This is a very rich pie that my children demand that I make every year at thanksgiving. It is simple and everyone who likes peanut butter will love it.
Babette
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ksangel
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Re: RECIPE EXCHANGE
Posted: Apr 30, 2004 at 9:15 PM |
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Tortilla Soup
2 chicken breasts halves, boned, skinned and cubed
1 onion, finely chopped
1 clove garlic, crushed
3 medium tomatoes, peeled, seeded and chopped
4 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 mild green chile, seeded and chopped
2 tablespoons vegetable oil
4 corn tortillas, halved and cut into 1/4 inch strips
2 tablespoons coarsely chopped fresh cilantro
Combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile in slow cooker. Cover and cook on low 7-8 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp and drain on paper towels. Spoon tortilla soup into bowls and top with tortilla strips, sprinkle with cilantro. (sometimes I add shredded Monterey Jack cheese to the bottom of the bowl before putting the tortilla soup in, it makes it stringy and tastes great)
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dakota123
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Re: RECIPE EXCHANGE
Posted: May 7, 2004 at 3:31 PM |
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Flame Thrower Chili
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2 lbs of chili meat (venison or which ever meat you prefer) * Buffalo works well*
1 white onion, chopped
Chili powder
Packaged Chili seasonin
Fresh tomatoes out of the Garden
Jalopeno peper*
Tomatoe sauce**
Cook Tomatoes, tomatoe sauce, onion,pepper and seasonings down add cooked meat and let simmer down till meat is tender and has absorbed some of the seasoning and such.
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dakota123
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Re: RECIPE EXCHANGE
Posted: May 7, 2004 at 3:31 PM |
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Flame Thrower Chili
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2 lbs of chili meat (venison or which ever meat you prefer) * Buffalo works well*
1 white onion, chopped
Chili powder
Packaged Chili seasonin
Fresh tomatoes out of the Garden
Jalopeno peper*
Tomatoe sauce**
Cook Tomatoes, tomatoe sauce, onion,pepper and seasonings down add cooked meat and let simmer down till meat is tender and has absorbed some of the seasoning and such.
* Jalopeno is optional and ** tomatoe sauce use 2 cans
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dakota123
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Re: RECIPE EXCHANGE
Posted: May 9, 2004 at 12:34 AM |
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Ok I know I'm gonna b in trouble postin these but!
Buffalo Chip cookies
1 lb butter or margerine
2 cups brown sugar
2 c white sugar
4 eggs
4 c flour
2 tsp bakin powder
2 tsp bakin soda
2 c corn flakes (crushed)
2 c choped pecans 1 (12 oz) pkg chocolate chips
2c uncooked oatmeal
Melt butter: cool to luke warm. Add sugar and mix well. ad remaining ingrediants in order given, stiring after each. Use an ice cream scoop to measure amount of cookie dough for each cookie. Place 6 scoops on ungreased cookie sheet. Bake at 350 * for 12 - 15 min.
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dakota123
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Re: RECIPE EXCHANGE
Posted: May 9, 2004 at 12:43 AM |
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Rocky Road Cookie Pizza
1 20 oz Pilsbury best refridgerated sugar cookies
1/2 c chopped salted penuts
1 c miniature marshmellows
1 60z pkg 1 c) semi sweet chocolate chips
1/3 caramel icecream topping
Heat oven to 350. Line 12 inch pizza pan with foil; grease foil. Press cookie dough into foil lined pan. Bake at 350* for 13- 16 minutes or until light goled brown. Remove from oven. Sprinkle evenly with penuts, marshmallows, and chocolate chips. Drizzle with caramel topping. bake an additional 5- 10 minutes or until golden brown. Cool completly. Remove foil from cookie pan. Cut into wedges or squares ( the cookie). Makes 16 servins.
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dakota123
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Re: RECIPE EXCHANGE
Posted: May 9, 2004 at 12:43 AM |
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Rocky Road Cookie Pizza
1 20 oz Pilsbury best refridgerated sugar cookies
1/2 c chopped salted penuts
1 c miniature marshmellows
1 60z pkg 1 c) semi sweet chocolate chips
1/3 caramel icecream topping
Heat oven to 350. Line 12 inch pizza pan with foil; grease foil. Press cookie dough into foil lined pan. Bake at 350* for 13- 16 minutes or until light goled brown. Remove from oven. Sprinkle evenly with penuts, marshmallows, and chocolate chips. Drizzle with caramel topping. bake an additional 5- 10 minutes or until golden brown. Cool completly. Remove foil from cookie pan. Cut into wedges or squares ( the cookie). Makes 16 servins.
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dakota123
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Re: RECIPE EXCHANGE
Posted: May 9, 2004 at 1:16 AM |
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Blueberry “Dump” Cake
1 large can crushed pineapple
3 c blueberries
¾ c sugar
1 box yellow cake mix
1 stick butter or margarine, melted
1 c chopped pecans
¼ c sugar (dunno what wit all the sugar)
Grease a 9 x 13 inch pan. “Dump” all ingredients in order listed, spreading on top of last ingredients. Bake at 350* for 35 - 40 minutes.
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Taffy Apple Dip
1 (8 oz) pkg cream cheese, softened
¾ c packaged brown sugar
1 Tbsp vanilla extract
½ c chopped peanuts
6 apples cut into wedges
In a small bowl, beat cream cheese, brown sugar and Vanilla until smooth. Pour mixture into a small serving bowl; top wif peanuts. Serve with apple wedges. Serves 6.
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dakota123
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Re: RECIPE EXCHANGE
Posted: May 9, 2004 at 1:26 PM |
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Cheese Grits Cassarole
1 c grits
3 1/2 c water
1 tsp salt
1 stick butter
16 oz. pkg. Garlic cheese
2 eggs plus enough milk to make 1 c.
Cook Grits in salted water. When done, add butter and cheese. Measure eggs into cup and fill to 1 c with milk. Beat together and add to grits. Pour into buttered casserole and bake at 350* for 30 to 35 min.
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