03-24-2015 at 4:38 PM

Loaded Chicken & Potatoes<br /> <br /> Ingredients:<br /> <br /> 1 lb boneless chicken breasts, cubed (1?)<br /> 6-8 medium skin on red potatoes, cut in 1/2? cubes<br /> 1/3 c olive oil<br /> 1 1/2 tsp salt<br /> 1 tsp black pepper<br /> 1 Tbsp paprika<br /> 2 Tbsp garlic powder<br /> 2 Tbsp hot sauce (more if you like it HOT)<br /> <br /> Topping:<br /> <br /> 2 c fiesta blend cheese<br /> 1 c crumbled bacon<br /> 1 c diced green onion<br /> <br /> <br /> <br /> How to Make:<br /> <br /> 1. Preheat oven to 400 degrees. Spray a 9X13? baking dish with cooking spray.<br /> 2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..<br /> 3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).<br /> 4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.<br /> <br /> Serve With: extra hot sauce and/or ranch dressing or sour cream!

04-30-2014 at 4:58 PM

Brown Yeast Free Stove top Bread<br /> <br /> 1/2 cup Sorghum flour(or potato or bean flour)<br /> 1/2 cup Brown rice flour<br /> 1/2 cup tapioca flour(may be marked starch)<br /> 2 tsp Baking Powder<br /> 1 tsp Xanthan gum<br /> 1/2 tsp salt(or to taste)<br /> <br /> 1 egg<br /> <br /> 1 cup milk or non dairy alternate<br /> <br /> 1 tsp butter or non dairy alternate (for the pan)<br /> <br /> <br /> Mix dry ingredients fully, then add egg and milk and mix into a very soft sticky dough<br /> <br /> melt butter or alternate in pan (10 inch with a lid)<br /> <br /> Spread dough out evenly in pan<br /> (wet your hands to do this so the dough doesn't stick to you)<br /> <br /> cover with lid and place on the stove top on medium-low for 12-15 mins until the top loses it's wet sheen<br /> <br /> turn over and cook for a further 5 mins<br /> <br /> cool before cutting<br /> <br /> you can use a cast iron fry pan to make this bread, make sure you don't get it too hot though as it takes longer to cool and your bread may end up a little burnt

03-29-2014 at 3:31 PM

Banana Muffins (gluten free)<br /> <br /> 1 cup soy flour<br /> 1/2 cup potato or corn starch<br /> 1/2 cup sweet rice flour<br /> 1 1/2 tsp xanthan gum<br /> 1/2 tsp salt<br /> 3/4 tsp ground ginger<br /> <br /> 2 eggs<br /> 1/4 cup orange or water(you can actually use a half cup for a softer muffin)<br /> 1/2 cup oil melted butter or non- dairy alternate<br /> 3/4 cup sugar<br /> 3/4 cup mashed banana's(about 4-5 frozen banana's)<br /> optional<br /> 1 cup fresh or frozen berries<br /> <br /> mix dry ingredients together in a bowl and set aside.<br /> Beat eggs in a bowl till they are frothy<br /> add the remaining wet ingredients beat to ensure they are well mixed.<br /> mix dry ingredients into the wet mixing well <br /> divide batter into 12 greased/sprayed muffin cups<br /> bake at 375 F for 20-25 mins<br /> you can also use silicone muffin cups or a muffin top baking tin

10-30-2013 at 4:53 PM

<b>White chocolate Raspberry Cheesecake</b><br /> <br /> Crust: (As a note, sometimes you need to one and a half this recipe if using a bigger pan)<br /> 1 c Graham Cracker or Chocolate Cookie Crumbs<br /> 3 Tbsp White Sugar<br /> 1/4 c butter, melted<br /> <br /> Filling:<br /> 2 c White Chocolate Chips<br /> 1/2 c Half and Half *let this come down towards room temp too<br /> 3 (8 oz) packages cream cheese, room temp/softened ***IMPORTANT<br /> 1/2 c White Sugar<br /> 3 eggs<br /> 1 tsp Vanilla Extrat<br /> <br /> Raspberry Sauce: (This is doubled, I like extra to pour on top)<br /> 2 - 10 oz packages Frozen Raspberries (Sometimes you can only find these in 12 oz, just guesstimate.)<br /> 3 Tbsp White Sugar (More if you're not a tart raspberry flavor fan)<br /> 4 tsp Cornstarch<br /> 1 c water.<br /> <br /> Mix together crust ingredients, press into the bottom of a 9" springform pan. (Or 8" or 10" just adjust the cooking time as needed.)<br /> <br /> In saucepan, combine the Sauce ingredients. Bring to boil, stirring and mashing constantly, and boil for 5 minutes or until thickened. Strain through a sieve or cheesecloth into a separate bowl and let cool.<br /> <br /> Preheat oven to 325F.<br /> <br /> Melt the chocolate chips - in microwave or double boiler - but be careful, as white chocolate chips melt fast and will seize up if you put them too long in the microwave. Pour in the half and half, a little at a time, so the chips do not seize up again. Stir in all the half and half until smooth, set mixture aside to cool slightly. <br /> <br /> In large bowl, beat together cream cheese and 1/2 c sugar until smooth, if your cream cheese is softened, this should be easy. Beat in eggs one at a time, scraping the bowl after each egg is added. Add in white chocolate chip mixture and vanilla, blend again. Mixture will be very liquid but pour into crust.<br /> <br /> Spoon several tablespoonfuls of raspberry sauce onto top of cheesecake, then with a knife, swirl the raspberry sauce into the batter.<br /> <br /> Bake for 45-60 minutes, until filling is mostly set. There may still be wiggle in the middle, edges should never get beyond barely tan. Cool on counter, wrap with plastic wrap, and refrigerate overnight at least. Serve with remaining sauce.

10-28-2013 at 10:08 PM

HONEY BROWN BREAD Medium 1.5lb (large 2lb)<br /> <br /> 1.5 cups (2) brown rice flour<br /> 1/3 cup (1/2) potato starch<br /> 1/3 cup (1/2) coursely milled flax seed<br /> <br /> 3/4 tsp (1 tsp) salt<br /> 2 tsp (1 tbsp) xanthan gum<br /> 2 tsp (1 tbsp) rapid rise yeast<br /> 1 egg<br /> + 1 white (2) eggs<br /> 1.5 cups (1.75) milk or alternate<br /> 1/4 cup (1/3) honey<br /> 1.5 tbsp (2tbsp) cooking oil<br /> 3/4 tsp (1 tsp) cider vinegar<br /> <br /> 1. Mix dry ingrediants in a heavy mixing bowl beat eggs separately till frothy<br /> 2. warm the milk or alternate to about 120 F and combine with other wet ingrediants<br /> 3. add the wet to the dry and mix on low/medium for about 3 minutes<br /> soft sticky dough will form, handle with wet hands to prevent sticking<br /> 4. form dough into any shape you want, such as sandwhich loaves, baguettes or buns<br /> 5. place the formed dough in a warm draft free area until nearly double in size, <br /> for a crisper crust brush with lightly beaten egg<br /> <br /> 6. To produce 1 large loaf bake at 375 F for about 40 mins until golden brown<br /> for other shapes and sizes bake until golden brown <br />

08-22-2013 at 12:18 AM

<center><b><font size=3>Jen's Pineapple Squares</font></b><br /> <font size=1>Family recipe~</font></center><br /> <br /> <b>Crust & Topping</b><br /> • 2½ cup graham cracker crumbs<br /> • ½ cup melted butter<br /><br /> <i>• Mix together.<br /> • Set aside ¼ for the topping.<br /> • Press the rest into the bottom of an 8x8 pan.<br /> • Bake for 15 minutes.</i><br /> <br /> <b>Filling: First Layer</b><br /> • ½ cup butter<br /> • 1½ cup icing sugar<br /> • 2 eggs<br /><br /> <i>• Cream together butter and sugar.<br /> • Beat in 2 eggs until fluffy.<br /> • Spread mixture onto crust.</i><br /> <br /> <b>Filling: Second Layer</b><br /> • ½ pint whipping cream<br /> • 1 can crushed pineapple<br /> • Graham crumb mix previously set aside<br /><br /> <i>• Drain the pineapple as much as possible.<br /> • Whip the cream.<br /> • Fold pineapple into the whipped cream.<br /> • Spread on top of the first layer of filling.<br /> • Sprinkle the crumb mixture on top.</i><br /> <br /> Cover with foil and put the pan in the fridge or freezer to chill until firm (and keep it in either one when not being served).<br /> <br /> <br /> <center>==================================<br /> <br /> <br /> <font size=3><b>Black Rum Cake</b></font><br /> <font size=1>Origin unknown, though my mum's been making this for as long as I can remember.</font><br /> <br /> ***The alcohol in the <i>cake</i> gets baked away, but the <i>sauce</i> is alcoholic. Please consume responsibly and in adherence to your local laws***</center><br /> <br /> <b>Oven Temp:</b> 325° F<br /> <b>Bake Time:</b> 1 hour<br /> <b>Pan Type:</b> 10" Tube Pan (angel food cake pan)<br /> <br /> <b>Cake Ingredients</b><br /> • 1 cup chopped walnuts (or other chopped nut of your choice)<br /> • 1 pkg yellow cake mix<br /> • 1 pkg instant vanilla pudding mix<br /> • 4 eggs<br /> • ½ cup cold water<br /> • ½ cup cooking oil<br /> • ½ cup dark rum<br /> <br /> <b>Cake Directions</b><br /> • Grease & flour cake pan.<br /> • Evenly spread chopped nuts on the bottom of the pan (this will be the top of the cake).<br /> • Mix together the remaining ingredients until smooth.<br /> • Pour batter into the pan.<br /> • Bake for 1 hour at 325°.<br /> • When finished and cool enough to remove from the pan, invert onto a serving plate, leaving the chopped nuts as the top layer of the cake.<br /> <br /> <b>Sauce Ingredients</b><br /> • ¼ lb. butter<br /> • ¼ cup water<br /> • 1 cup white/granulated sugar<br /> • ½ cup dark rum<br /> <br /> <b>Sauce Directions</b><br /> • Melt butter in saucepan.<br /> • Stir in water & sugar.<br /> • Bring to a boil, and boil for 5 minutes. Stir constantly.<br /> • Remove from heat, and stir in rum.<br /> <br /> You can either poke holes in the top of the cake and drizzle the sauce over the top, as well as brushing it along the sides as a glaze, or leave it in a separate dish for people to use or not use as they please.

08-20-2013 at 3:26 PM

Cinnamon-almond butter cookies <br /> 1 3/4 cup all purpose flour<br /> 3/4 cup butter softened<br /> 1 tsp almond extract<br /> 1/8 tsp salt<br /> 1/2 cup sugar divided<br /> 1 egg white slightly beaten<br /> 1/8 tsp ground cinnamon<br /> 1/3 cup toasted diced and buttered almonds<br /> <br /> In a large bowl measure flour, butter, almond extract, salt and 1/4 cup sugar.<br /> with a mixer at medium speed, occasionally scraping bowl with a rubber spatula(mixture will be crumbly)<br /> With hands, shape into a ball. If dough is too soft to roll out, cover and refrigerate until firm.<br /> preheat oven to 325F<br /> On a lightly floured surface with floured rolling pin, roll dough into a 12 x 8 inch rectangle. Using a pastry wheel or knife, cute into strips 3 x 1 inch. Place strips on greased cookie sheets and brush with slightly beaten egg whites.<br /> In a small bowl mix remaining sugar with cinnamon and almonds, sprinkle on cookies.<br /> Bake 15 minutes or until golden. With a pancake turner, remove cookies to wire racks and allow to cool

08-15-2013 at 10:58 PM

<center><font size=3><b>Belgian Galettes</b></font><br /> <font size=1>Family recipe~<br /> Galettes are a type of thin waffle cookie.</font></center><br /> <br /> <b>Tools</b><br /> • Waffle iron<br /> • Flat cooling area (brown, parchment or butcher paper; paper towel; whatever)<br /> • Large mixing bowl<br /> • A really excellent whisk -- it's best to use a whisk for all the mixing<br /> <br /> <b>Ingredients</b><br /> • 3 eggs<br /> • 1½ cup brown sugar<br /> • ½ lb butter<br /> • ½ cup cream or canned milk<br /> • 1 tsp vanilla<br /> • ½ tsp baking powder<br /> • ½ tsp salt<br /> • 2 cup flour<br /> <br /> <b>Directions</b><br /> • Melt butter, and then begin to let it cool.<br /> • Beat eggs until foamy. Add sugar and mix well.<br /> • Add butter when it has begun to thicken -- it should still be in that goopy viscous state where it's no longer liquid but still far from solid.<br /> • Add cream/milk and mix until the colour of the mixture changes.<br /> • Add the baking powder, salt and vanilla and combine them with the mixture.<br /> • Slowly add flour a little at a time, stirring as you go.<br /> • Let the mixture sit for a few minutes to thicken up.<br /> • Cook thinly on a waffle iron, letting them cool on your paper.<br /> <br /> <center>==================================<br /> <br /> <br /> <font size=3><b>Pikelets</b></font><br /> <font size=1>Recipe from <i>Out of Old Nova Scotia Kitchens</i><br /> Pikelets are a sort of thin, sweet pancake. You can make them big or small, and have them as breakfast or as a snack.</font></center><br /> <br /> <b>Stove Temp:</b> Medium-high heat<br /> <br /> <b>Ingredients</b><br /> • 1 egg<br /> • 3 tbsp white/granulated sugar<br /> • 1 cup milk<br /> <br /> • 1 cup flour<br /> • ¼ tsp salt<br /> • 1 tsp baking soda<br /> • 1 tsp cream of tartar<br /> <br /> <b>Directions</b><br /> • Cream together egg and sugar until it's nice and fluffy.<br /> • Beat the milk into the sugar mixture.<br /> • Sift together the dry ingredients (flour, salt, baking soda, cream of tartar).<br /> • Lightly stir the dry mixture into the wet mixture. Don't worry about getting it smooth or anything, it can be just as lumpy as can be, so long as the dry ingredients are all moistened.<br /> • Pour into your pan or griddle, making them whatever size you please.<br /> • Flip them over when they begin to bubble, and then pop them off and onto a plate when they're done on both sides.

08-15-2013 at 9:55 PM

<center><font size=3><b>Fruit Muffins</b></font><br /> <font size=1>Recipe from <i>Out of Old Nova Scotia Kitchens</i></font></center><br /> <br /> <b>Oven Temp:</b> 400° F<br /> <b>Bake Time:</b> 20 minutes<br /> <b>Amount:</b> <i>oh gosh I'm sorry I don't actually remember</i><br /> <br /> <b>Ingredients</b><br /> • 1 egg (lightly beaten)<br /> • ¼ cup shortening (melted)<br /> • ½ cup milk<br /> <br /> • 1½ cup flour<br /> • ½ cup white/granulated sugar<br /> • ½ tsp salt<br /> • 2 tsp baking powder<br /> <br /> • 1 cup fruit of your choice~<br /> <br /> <b>Directions</b><br /> • Combine egg, shortening and milk.<br /> • Sift together flour, sugar, salt and baking powder.<br /> • Mix wet and dry mixtures together. Don't try to get the final mixture smooth! It should be all lumpy.<br /> • Stir in the cup of fruit.<br /> • Pour or spoon into either lightly greased muffin tin, or liners in a muffin tin. Bake for 20 minutes at 400°.<br /> <br /> <br /> <center>==================================<br /> <br /> <br /> <font size=3><b>Best Ever Banana Muffins</b></font><br /> <font size=1>From HiddenPonies.com</font></center><br /> <br /> <b>Oven Temp:</b> 400° F<br /> <b>Bake Time:</b> 20 minutes<br /> <b>Amount:</b> 10 - 12 muffins<br /> <br /> <b>Muffin Ingredients</b><br /> • 1 egg<br /> • 3 large ripe bananas (mashed)<br /> • ½ cup butter/margarine (melted)<br /> <br /> • 1½ cup flour<br /> • ½ cup white/granulated sugar<br /> • 1 tsp baking powder<br /> • 1 tsp baking soda<br /> • ½ salt<br /> • 1 tsp cinnamon<br /> <br /> <b>Topping Ingredients</b><br /> • 2 tbsp butter/margarine (melted)<br /> • ¼ cup brown sugar<br /> • 1 tbsp flour<br /> • ⅓ cup quick oats<br /> <br /> <b>Directions</b><br /> • Whisk together egg, banana and butter.<br /> • Sift together flour, sugar, baking powder, baking soda, salt and cinnamon.<br /> • Add wet mix to dry mix, stirring just enough so that it's moistened.<br /> • Spoon batter into a lightly greased muffin pan, or a muffin pan with liners.<br /> • Stir together topping ingredients and sprinkle evenly over top of muffins.<br /> • Bake for 17 - 20 minutes, until the tops are browned and a toothpick comes out clean.

08-15-2013 at 9:28 PM

<center><font size=3><b>Carrot Loaf</b></font><br /> <font size=1>Recipe from <i>Out of Old Nova Scotia Kitchens</i></font><br /> <br /> *** This recipe contains no milk or eggs! ***</center><br /> <br /> <b>Oven Temp:</b> 350° F<br /> <b>Bake Time:</b> 1 hour<br /> <b>Amount:</b> 1 loaf<br /> <br /> <b>Ingredients (Wet)</b><br /> • 1 cup shredded carrot*<br /> *<font size=1>If I recall correctly, 1 cup of shredded carrots is approximately two medium sized carrots.</font><br /> • 4 tsp butter or margarine<br /> • 1½ cup white/granulated sugar<br /> • 1½ tsp nutmeg<br /> • 1½ tsp cinnamon<br /> • 1½ cup water<br /> <br /> <b>Ingredients (Dry)</b><br /> • 2 cup flour<br /> • 1 tsp baking powder<br /> • 1 tsp baking soda<br /> • 1 tsp salt<br /> <br /> <b>Directions</b><br /> • Combine wet ingredients in a medium sized pot/pan, and bring to a boil.<br /> • Boil for 5 minutes, stirring frequently. Don't let that sugar burn!<br /> • Remove wet mix from heat and let cool.<br /> • Sift together the dry ingredients. <br /> • Slowly add your dry mix to the wet mix*.<br /> * <font size=1>The best way to do this without getting dry areas is to add a little of the dry mix at a time, stir in thoroughly, and repeat.<br /> You may also want to move your wet mixture to a mixing bowl before hand, as your pan may not be large enough to do the mixing in.</font><br /> • Pour entire mixture into a lightly greased loaf pan, and bake for 1 hour at 350°.<br /> <br /> <br /> <center>==================================<br /> <br /> <br /> <font size=3><b>Banana Loaf</b></font><br /> <br /> *** This recipe can be easily adapted for things other than bananas, as long as you keep your quantities roughly equal (and take density into account)! I've used it to make both apple loaf and carrot loaf ***</center><br /> <br /> <b>Oven Temp:</b> 325° F<br /> <b>Bake Time:</b> 70 minutes (1 hour 10 mins)<br /> <b>Amount:</b> 1 loaf<br /> <br /> <b>Ingredients</b><br /> • ½ cup melted margarine or butter<br /> • 1 cup white/granulated sugar<br /> • 3 mashed bananas*<br /> *<font size=1>I prefer using <i>ripe</i> bananas for this recipe, but most people prefer <i>over-ripe</i> bananas -- up to you!</font><br /> • 2 eggs (lightly beaten)<br /> • 2 cup flour<br /> • ½ tsp salt<br /> • 1 tsp baking soda<br /> • ¾ cup <i>hot</i> water<br /> <br /> <b>Directions</b><br /> • Combine margarine & Sugar.<br /> • Add bananas and eggs to sugar mix, and blend until smooth.<br /> • Sift together dry ingredients.<br /> • Slowly add dry mix into the wet mix, a little at a time. Alternate it it with small amounts of the hot water, stirring as you go.<br /> • Bake at 325° for approx. 70 mins. The loaf will be done when it starts to pull away from the edge of the pan, and you can pull a toothpick out of the centre of the loaf cleanly.

08-15-2013 at 5:35 PM

<font size=3><b>Leftover* Mashed Potato Salad</b></font><br /> <br /> A make-it-how-you-want-it-depending-on-what-you-have recipe. Best to make this at least a couple hours before dinner so it has extra time to chill!<br /> <br /> <b>Ingredients</b><br /> • Mashed potatoes (must be <i>cold!</i>)<br /> • Miracle whip (salad dressing) <i>or</i> mayonnaise, if you really don't like salad dressing, or really prefer mayo.<br /> • Whatever the heck else you want!<br /> <font size=1>Some things that are commonly included are:<br /> - diced onions<br /> - chives/green onions<br /> - diced tomatoes<br /> - shredded lettuce<br /> - celery<br /> - any other leftover vegetables that happen be kicking around in the fridge (corn, green beans, cooked carrots, etc.)</font><br /> <br /> <b>Directions</b><br /> • Get a big ol' bowl. Big enough to hold everything, and then some.<br /> • Dump potatoes in that bowl.<br /> • Mix in your miracle whip/mayo -- just keep globbing it in there until it tastes good. Besides being delicious, it also adds back a lot of the moisture that leftover mashed potatoes tend to lose.<br /> • Toss in everything else and stir it all up until it looks like a delicious colourful mess.<br /> • Toss back into the fridge and let it all chill for a while before dinner.<br /> <br /> <br /> *<font size=1>You <i>could</i> make mashed potatoes specifically for this, BUT: <i>they gotta be <u>cold</u></i>, so you'd have to chill them for some time after making them.</font>

01-12-2013 at 8:44 PM

Recipe time! Most of these are adapted from books or taken from other people but a few are just my own!<br /> <br /> <br /> ------------------------------------<br /> YUMAR COOKIES<br /> These are very delicious, soft, squishy cookies that can be any flavor combination you can dream up. Sure to be a family favorite!<br /> <br /> Ingredients:<br /> 1 (18 oz or so) box of cake mix, flavour of your choice<br /> 4 boxes of instant pudding mix (1 oz each, or 2 boxes of 2 oz.), again, flavour of your choice. Sugar-free mixes can be found for those watching their calorie intake<br /> 1 cup of sour cream, regular or fat free<br /> 2 eggs, or 1/2 cup egg substitute<br /> (optional) chocolate chips, nuts, dried fruit, or chips of any sort that you feel like adding into the mix<br /> <br /> Preheat your oven to 350, then dump the dry mixes, then the sour cream and eggs/egg substitute, and your chips/whatevers of choice into a large bowl, and stir it up until everything's mixed together. The batter will be VERY, VERY STICKY. Keep your hands damp with a little water so you don't end up with cookie-batter-mittens. Shape the dough into little (1" or so) balls and drop onto a cookie sheet. Bake for 10 - 15 minutes, let cool, and enjoy!<br /> <br /> ----------------------------<br /> PARMESAN CHICKEN<br /> This is my specialty dish! Warning: because of the paprika in the mix, these will BLACKEN as they are cooked. That doesn't mean they are burned! You want the pieces to be dark brown or black on each side before you pull them out.<br /> <br /> Ingredients (serves 5 - 7):<br /> 3 lbs boneless, skinless chicken breast<br /> 5 or 6 large eggs<br /> hot sauce (leave this out if you don't like spicy food)<br /> Premade breadcrumbs (buy cans of this at the store - homemade breadcrumbs will not be small enough pieces!)<br /> Vegetable oil (i like canola - don't use olive oil, it has too low a burning point)<br /> <br /> Parmesan mix: grated parmesan cheese (the powdery kind, not the little-shreds kind), paprika, cayenne pepper (if you like spice). black pepper, garlic powder, onion powder. You want it to be MOSTLY cheese, paprika, and pepper - if you use too much onion or garlic powder it will clump up funny. i like to make a shaker full of this and use it for multiple cooking sessions - it keeps pretty much forever if you put it in the fridge.<br /> <br /> Chop your chicken into one-or-two-bite-sized strips. Roll them in the parmesan mix, then dip them in egg mixed with a dash or two of hot sauce, then roll them in the breadcrumbs. Put vegetable oil in a fry pan, a centimeter or two deep, and heat it on medium or medium-high depending on your stovetop. When the oil is hot, fry the chicken, flipping it once, browning it on both sides. If you're making a lot of this you'll probably want to preheat your oven to 200 degrees and put the chicken in there to keep warm as it's done, doing multiple shifts in the pan. Don't crowd the pan! You will probably have to add more oil to keep the volume up - that's fine. This goes great with rice, pasta or veggies!<br /> <br /> --------------------------------------------<br /> MUSHROOM GRAVY<br /> My family loves this, and it's easy to make a lot to feed a lot of people. Serve over rice, pasta, or biscuits.<br /> <br /> Ingredients:<br /> 2 cans cream of mushroom soup (the thick concentrate kind)<br /> 1 - 2 lbs ground beef or venison or turkey<br /> Milk<br /> Black pepper<br /> White pepper (i like this, but it's not needed)<br /> Paprika<br /> Sriracha hot sauce (aka 'roostersauce') if you like it spicy<br /> Salt<br /> <br /> Brown the ground meat, breaking it up into as small of pieces as you can. Season it while it cooks with salt, lots of black pepper and paprika (this will turn the meat red, so make sure you can still tell when it's fully cooked). Once the meat is cooked through, add in the cans of soup, and then two cans full of milk. Stir til it's mixed thoroughly. If you like, add Sriracha sauce. Cook until fully heated, then serve.<br /> <br /> <br /> More recipes as i think of them!

12-23-2012 at 8:07 AM

I have it written down right here, Im not sure if she got it out of a cookbook or not, but this was my grandmothers Recipe. Anywho, word for word what I have written down;<br /> <br /> Peppermint White Chocolate Chip Cookies<br /> <br /> White chocolate chip cookies with festive peppermint candy.<br /> <br /> Servings: makes 12+ cookies<br /> <br /> Prep Time: 10 minutes<br /> Chill Time: 60 minutes<br /> Cook Time: 10 minutes<br /> Total Time: 1 hour 20 minutes<br /> <br /> Ingredients<br /> 1/2 cup butter (only real butter, not low fat), room temperature<br /> 1/2 cup brown sugar, packed<br /> 1/2 cup white sugar<br /> 1 egg<br /> 1 teaspoon vanilla extract<br /> 1 1/2 cup all purpose flour, sifted<br /> 1 teaspoon baking soda<br /> 1/4 teaspoon salt<br /> 1 cup white chocolate chips<br /> 1/2 cup peppermint candy cane, crushed<br /> <br /> Directions<br /> 1.Mix the butter and sugars in a bowl.<br /> 2.Beat in the egg and vanilla extract.<br /> 3.Mix the flour, baking soda and salt in another bowl.<br /> 4.Mix the dry ingredients into the wet until they are just incorporated.<br /> 5.Mix in the chocolate and the peppermint candy cane.<br /> 6.Chill the dough in the fridge for 30-60 minutes before placing it onto a parchment paper lined cookie sheet one table spoon at a time rolled up into balls.<br /> 7.Bake in a 350F preheated oven until just lightly golden brown around the edges, about 8-10 minutes.<br /> <br /> Side note, these are fairly thick cookies xD<br /> <br /> Edit; She also has this recipe written down, though im not sure what you call it. :P I just asked her for a couple of recipes and these two cookie recipes are what I got. I guess she forgot to put a label on them, but my bf loves these. Taking a guess here, its some sort of Shortbread.<br /> <br /> Servings: makes 18-36 cookies<br /> <br /> Prep Time: 10 minutes<br /> Cook Time: 10 minutes<br /> Total Time: 20 minutes<br /> <br /> Ingredients<br /> 1 cup (2 sticks) butter, room temperature<br /> 1/2 cup powdered sugar<br /> 1 1/2 cups flour<br /> 1/2 cup cornstarch<br /> 1/4 teaspoon fleur de sel or coarse grained salt<br /> 1/2 cup dark chocolate, cut into small pieces<br /> <br /> Directions<br /> 1.Cream the butter and sugar.<br /> 2.Mix in the flour, cornstarch and salt.<br /> 3.Mix the dry ingredients into the wet ingredients followed by the chocolate.<br /> 4.Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them.<br /> 5.Place the baking sheet in the fridge and chill for at least 30 minutes.<br /> 6.Bake in a preheated 350F oven until they just start to turn a light golden brown, about 8-14 minutes, remove and let cool. <br /> <br /> Side note; The shortbread will still be rather soft when it is done but it with crisp up as it cools.

12-19-2012 at 5:40 PM

<b><u>Warm Chocolate Melting Cake (Molten Lava Cake)</u></b><br /> <br /> Yields 4 servings<br /> <br /> <b>Ingredients:</b><br /> <br /> - 6 oz. Dark Chocolate (chocolate chips)<br /> - 6 oz. Butter<br /> - 4 eggs<br /> - 6 oz. Sugar<br /> - 2 oz. Flour<br /> <br /> <b>Directions:</b><br /> <br /> - Melt chocolate and butter<br /> - Mix eggs and sugar. Whisk for a few minutes.<br /> - Add egg mix to melted chocolate and mix.<br /> - Pour mix in a greased mold <a href="http://misaramirez.com/wp-content/uploads/2009/11/molten-cake.jpg">Example</a><br /> - Bake directly in the over at 390 degrees Fahrenheit for 14 minutes.<br /> <br /> Note: Make sure the eggs are at room temperature and the chocolate is warm enough while making the mixture.<br /> <br /> Best if served with ice cream or fruit garnish.<br />

12-17-2012 at 12:13 PM

<br /> <br /> <b><u>My mom's Cheesy Pineapple Casserole</u></b><br /> <br /> <br /> 20 oz can of pineapple chunks - ((last time we had no chunks, only crushed pineapple, and it was AMAZING! Although it was way harder to strain enough XD If you like the recipe, you should keep trying it with different pineapple until you find the one you like best!))<br /> 3 tablespoons of flour<br /> 3 tablespoons of sugar<br /> 3 tablespoons of butter, melted<br /> 1 1/4 cup of shredded Cheddar cheese<br /> 1 1/2 cups of crush Ritz crackers (although I always add more because I like it to be extra crunchy!)<br /> <br /> - You drain the pineapple, keeping 3 tablespoons of the juice. Then you put the pineapple pieces on the bottom of a greased casserole dish. <br /> <br /> - Stir the flour and sugar and sprinkle it over the top of the pineapple<br /> <br /> - Pour the last 3 tablespoons of pineapple juice over the top of the pineapple<br /> <br /> - Sprinkle the cheddar cheese over the top of the pineapple. <br /> <br /> - Pour melted butter over the crushed crackers, mixing together until they're all coated, and then you spread it over the top of the cheese. <br /> <br /> - Bake covered at 350 degrees for 15 minutes, then uncover and bake for another 10 minutes. <br /> <br /> <br /> I have no idea where she got this recipe, but it's absolutely amazing. And if you have leftovers, it reheats nicely - BUT it is also super delicious eaten cold!

12-10-2012 at 8:56 PM

Kanelbullar (12 Rolls)<br /> [Swedish Cinnamon Rolls]<br /> <br /> Dough:<br /> 325g Flour<br /> 60g Butter, Unsalted. Cold and cut into pieces.<br /> 2 tsp Quick Rise Yeast<br /> 1/2 tsp Salt<br /> 1 tsp Cardamom, fresh ground if possible, be generous<br /> 50g Sugar<br /> 150ml Milk, scalded, slightly cooled<br /> Filling and Topping:<br /> 60g butter, Unsalted. Softened.<br /> 60g Sugar<br /> 3+ tsp Cinnamon<br /> Pearl Sugar<br /> <br /> <br /> <br /> <br /> 1 egg, whisked, divided into two parts<br /> <br /> In a bowl, with your hands, incorporate butter and flour completely. Mix in sugar, salt, cardamom, and yeast. Add 1/2 egg and mix again. Slowly work in scalded milk until dough forms. Dump out onto counter. Knead about 5 minutes until uniform. Let rise for an hour in warm place until dough doubles in size, knock down and knead again for a few minutes.<br /> <br /> Roll out dough into a rectangle until .5cm thick. Mix together sugar, softened butter, and cinnamon. Spread across rectangle. Roll up using the long side, slice into 12 slices. Put each slice into a cupcake holder to prevent sticking. Let rise for another hour.<br /> <br /> Mix second half of egg with 2 Tbsp water, glaze buns with mixture. Sprinkle with pearl sugar. Bake 8-10 minutes in about a 400F oven. (210C)<br />

11-11-2012 at 11:07 AM

<b>La Bete Noire</b><br /> <br /> Cake:<br /> 1 cup water<br /> 3/4 cup sugar<br /> <br /> 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced<br /> 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped<br /> 6 large eggs<br /> <br /> Ganache:<br /> 1 cup heavy whipping cream<br /> 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped<br /> <br /> <br /> <br /> For cake:<br /> Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.<br /> Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.<br /> Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.<br /> <br /> For ganache:<br /> Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.<br /> Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

10-23-2012 at 3:03 PM

I couldnt agree more.

10-21-2012 at 8:24 AM

Yup you can do that too, I just do it the other way cause huge, raw, sweet potatoes are a pain to skin an chop

10-20-2012 at 9:14 PM

A note on Clay's: I peeled them up and chopped them into slices raw, then boiled them and it worked great.