Recipe Thread

[Laura's Babies]

I just made this yesterday morning. It is really good, and is even better when topped with whipped cream or even ice cream (butter pecan...yummmm)

Baked Oatmeal

1/2 - 1c. brown sugar
2c. milk
4 eggs
2c. oatmeal
1/4c. oil
1 Tbsp b.powder
1 Tsp. salt

Optional: cinnamon, cocoanut, dried fruit

Mix all ingredients the night before. Put in the fridge overnight. Stir again before putting into a 9 x 9 inch dish. Sprinkle cinnamon on top of batter. Bake 40 minutes at 350*.

I make something close to that and have played and played with the recipe.. The orginal is..

Easy Chocolate Oatmeal Cake
A delicious and moist treat.
55 min | 15 min prep
SERVES 12
1/2 cup rolled oat
1/2 cup butter
1 cup boiling water
1 1/2 cups brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons cocoa
Grease an 8 x 8 pan.
Mix oats, boiling water, and butter.
Let cool.
Beat sugar, eggs and vanilla.
Add cooled oat mixture to sugar/egg mixture.
Sift the dry ingredients together.
Add to the wet mixture and mix well.
Spread into the prepared pan.
Bake at 350 for 40 minutes.

I leave out ALL the fat (butter) and use applesauce or crushed pineapple (I use 1/2 a cup to 1 cup) for a low fat version of it. I have added cinnamon, walnuts, chocolate chips and or dired cranberries. It is like a moist big brownie and I can't get enough of them.


I am glad to see this thread brought back.. I got one to share, it is NOT mine, I have never made it but I will next trip. Just LOOK at it! It looks to die for!



Chocolate Praline Layer Cake


Ingredients:

1. ½ cup butter or margarine
2. ¼ cup whipping cream
3. 1 cup firmly packed brown sugar
4. ¾ cup coarsely chopped pecans
5. 1 (18.25 oz) package Pillsbury Moist Supreme Devil’s Food Cake Mix
6. 1 & ¼ cups water
7. 1/3 cup oil
8. 3 eggs

Topping:

1. 1 & ¾ cups whipping cream
2. ¼ cup powdered sugar
3. ¼ teaspoon vanilla
4. 16 whole pecans—if desired
5. 16 chocolate curls—if desired

Heat oven to 350F. In small heavy saucepan, combine butter, ¼ cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Butter and flour 2 8 or 9 inch cake pans. Don't flour the sides—just butter. Pour evenly into the cake pans. Sprinkle evenly with chopped pecans.

In a large bowl, combine cake mix, water, oil and eggs. Beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.

Bake at 325 for 35 to 45 minutes or until cake springs back when touched lightly in center. Make sure cake is done. Put a knife through the center and see if there is still raw cake at the bottom center because this is where the cake cooks last. It takes a lot of heat to fully cook this cake. Cool for 5 minutes in the refrigerator and then remove from the pans--turn the pans up-side-down so the praline runs down the sides of the cake layer. Put bottom layer on cake pan, and put 2nd layer on a thin piece of cardboard with wax paper or something that you can slide it off. It also goes on up-side-down like the bottom layer. Then cool both layers for 1 hour in the refrigerator—important!!

In a small bowl, beat 1 & ¾ cups whipping cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up. Spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

16 servings.

[Karen]

I make something close to that and have played and played with the recipe.. The orginal is..

Easy Chocolate Oatmeal Cake
A delicious and moist treat.
55 min | 15 min prep
SERVES 12
1/2 cup rolled oat
1/2 cup butter
1 cup boiling water
1 1/2 cups brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons cocoa
Grease an 8 x 8 pan.
Mix oats, boiling water, and butter.
Let cool.
Beat sugar, eggs and vanilla.
Add cooled oat mixture to sugar/egg mixture.
Sift the dry ingredients together.
Add to the wet mixture and mix well.
Spread into the prepared pan.
Bake at 350 for 40 minutes.

I leave out ALL the oil and use applesauce or crushed pineapple for a low fat version of it. I have added cinnamon, walnuts, chocolate chips and or dired cranberries. It is like a moist big brownie and I can't get enough of them.

Um, I read that twice, and there's no oil OR applesauce in the recipe ... how much?

[jennielynn1970]

Was looking at this and Dave says to me "you are making that this weekend, right?"


I guess so!

[RICHARD]

Was looking at this and Dave says to me "you are making that this weekend, right?"


I guess so!

So what happened?

----------

I have a "hate cooking" thing that I want to get off my chest.



I was making some instant rice, fried whatever and I was trying to see what I needed to get. On the package?


RICE-A-ROW-KNEE

1 cup water
oil, milk

they then put the stupid pictures of the cups, (If I cannot read the writing, what makes them think I can read a pictograph that looks like to smudged dots to me?) to make sure that you know how much liquid to add to the mix.

And this is with my good glasses!

[RICHARD]

Fried Green Beans

2 tablespoons olive oil (we prefer bacon fat for taste)
1 tablespoon butter
2 cups fresh green beans, trimmed and cut to preferred length (we like 'em long)
2 tablespoons lemon juice
1 pinch garlic salt
Salt & pepper to taste (watch the salt if you use bacon fat)
1 teaspoon lemon zest

Heat the olive oil/fat and butter in a skillet over medium heat. Add green beans, lemon juice and garlic salt. Cook until the beans are tender but still a bit crunchy, approximately 10 minutes. Remove from heat. Salt & pepper to taste. Add lemon zest over top.


------------------

I added some oyster sauce to the end of the recipe - Tonight? Some french fried onions out of the can are the next addition!!!

One thing?

I made them w/frozen beans the first time out.....fresh is better!

[ChrisH]

Tons of great recipes guys! Thanks.

Not mine, obviously, but this guy ... Recipes+Gino =

Here he is making a couple of sauces.
http://www.itv.com/lifestyle/thismor...italiansauces/

Made a mushroom risotto from one of his recipes yesterday, first time I've ever made a risotto successfully.

Fantastico!

[happylabs]

Has anyone every had or made Hummingbird Cake. The recipe looks delicious! It has mashed bananna, pineapple and pecans with cream cheese frosting. Was looking for a different sort of a dessert for Easter.

Here is a link to the recipe:

http://www.joyofbaking.com/printpage...Cakeprint.html

It does look a bit decadent too. Only a small piece?

[cassiesmom]

I saw this on the CBS Early Show this morning. They had a segment about recipes for Passover. I'm not Jewish but I would try this recipe anyway, because the finished dish looked delicious! It is from the Meatball Shop in Manhattan and was demonstrated on the show by the owners Michael Chernow and Daniel Holzman.

Kosher Meatballs

Ground Chuck 1-1/4 pounds
Olive oil 3 Tablespoons
Onions 1 ea Coarsely Chopped
Salt 2-1/2 teaspoons
Matzos 3 pieces broken into crumbs
Heinz Ketchup 1/4 cup
Parsley 1/4 bunch Chopped
Chicken livers 1/3 pound Chopped
Eggs 2 ea

Heat the olive oil in a large pot. Add the onions and sauté over a high flame stirring constantly until soft. Add the salt, ketchup and parsley and continue to cook for three minutes. Remove the onions from the heat and set aside and cool. Once cool, add all of the ingredients to a large bowl and mix thoroughly by hand.

Form into golf ball sized meatballs. Roast in a 400 degree oven for 20 minutes. Serve with your favorite red sauce / or mushroom gravy; perhaps over egg noodles.

[Scooter's Mom]

Has anyone every had or made Hummingbird Cake. The recipe looks delicious! It has mashed bananna, pineapple and pecans with cream cheese frosting. Was looking for a different sort of a dessert for Easter.

Here is a link to the recipe:

http://www.joyofbaking.com/printpage...Cakeprint.html

It does look a bit decadent too. Only a small piece?

I have made this before. It's really yummy!

[wombat2u2004]

This is a good site.............

http://www.50plusfriends.com/cookbook/

[cassiesmom]

The hospital cafeteria was serving chili-cheese fries today ... honest ... a layer of French fries topped with chili and grated cheese. That just struck me as an unusual combination. I love chili and I like French fries, but together? That I'm not sure.

The soup of the day tomorrow is Italian Wedding- can someone please tell me w hat that is?

Thank you,
Elyse

[Karen]

The hospital cafeteria was serving chili-cheese fries today ... honest ... a layer of French fries topped with chili and grated cheese. That just struck me as an unusual combination. I love chili and I like French fries, but together? That I'm not sure.

I have seen that offered in many restaurants, actually. Looks messy and calorie-packed, but probably really yummy. I couldn't eat it - I'm allergic to almost everything in chili but the tomatoes and onions, so it would not tempt me in the least!

[jennielynn1970]

This is what I'm making tonight....

Southwestern Roasted Chicken & Squash

4 tsp. olive oil, divided
2 tsp. lime juice, plus lime wedges for serving
1 tsp. honey
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. salt, or to taste, divided
freshly ground pepper to taste
6 boneless chicken breasts
3 cups cubed (3/4 “ pieces)butternut squash
2 medium onions, peeled and cut into ? “ wedges(2 cups)
1 Tbsp. coarsely chopped fresh cilantro or parsley(optional)

Preheat oven to 425. Coat a large roasting pan(or large baking sheet with sides) with cooking spray. Mix 2 tsp. oil, lime juice, honey, cumin, paprika ,chili powder, 1/8 tsp. salt and pepper in a small bowl. Remove skin from chicken; trim fat. Rub chicken pieces with the spice mixture and place in the center of the roasting pan. Bake, uncovered, for 20 minutes.

Meanwhile, combine squash, onions, remaining 2 tsp. oil, 1/8 tsp. salt, and pepper in a large bowl; toss to coat. When chicken has roasted for 20 minutes, place the squash mixture in the roasting pan around the chicken pieces. Bake, uncovered, until the chicken is cooked through and vegetables are tender, turning vegetables twice, 40 or more minutes. Sprinkle with cilantro or parsley, and serve with lime wedges.


***For the butternut squash, I prick the skin with a fork and nuke it for about 10 minutes in order to get the skin tender enough to peel with a knife***

***I also double the sauce mixture, just because I like a lot of it, lol***

[Karen]

The other night, an experiment that turned out extra yummy -

Sliced up a handful of mushrooms - three white and a bunch of Crimini

Threw those in a pan with a tablespoon of butter, set to sauté-ing, and after 5 minutes, when they were mostly shrunk down, sprinkled in a bunch of thyme, and a bit of salt, plunked a boneless skinless chicken breast on top of them, cooked a couple minutes each side, then threw it in the oven, which was set at about 350F, for 15 minutes, then pulled it out, shook some parmesan cheese on it, added cream enough to coat the bottom of the pan, then stuck it back in the oven for 7 more minutes. Checked, the chicken was cooked, so I put the chicken on the plate, then stirred what was left in the pan and dumped it over as a sauce.

Was quite yummy, so I figured I'd share with you all! Easy easy and tasted quite luxurious.

[Karen]

Pumpkin Butter...from the kitchen of "One Perfect Bite"

Ingredients:
1 (28-oz.) can pumpkin puree
3/4 cup apple juice
2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon mace
2 teaspoons cinnamon
1 teaspoon nutmeg
1-1/2 cups granulated sugar

Directions:
1) Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, for 30 minutes, or until mixture thickens. I cook mine until a spoon pulled through middle of mixture leaves a trail that does not close in upon itself. If you plan to use immediately, let cool to room temperature. Pack into storage containers and refrigerate for up to a month. Pumpkin butter can also be frozen for up to 6 months. Yield: 3 cups.

Anna posted over on Facebook that she's making this - sounds yummy and seasonal - and it's already Karen Safe!