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Photo Gallery | Favorite Recipes | Happy Pets | Contest
Cooking and Baking Conversion Link: www.gourmetsleuth.com Fahrenheit and Celsius Converter (for oven temperature): www.wbuf.noaa.gov/tempfc.htm 5 INGREDIENTS (OR LESS) RECIPES FROM MY READERS HOLIDAY RECIPES FROM MY READERS HOLIDAY RECIPES FROM MY READERS
Apple Cinnamon Syrup
1 pound ground beef (or turkey)
1. Brown ground beef, seasoning to taste with taco seasoning. Drain and set aside.
It makes a pretty easy and tasty weeknight dinner.
Contributed by Erin Robertson
Ingredients:
Directions: In a medium saucepan, combine all the ingredients (berries, sugar, zest, orange, orange juice, etc. DO NOT ADD THE NUTS OR LIQUEUR THOUGH!) Cook over high heat until boiling, then reduce heat to medium and continue simmering until the berries pop and sauce thickens, stirring occasionally. Remove from the heat and let cool thoroughly. When cool, add the toasted nuts and the liqueur. Store in an airtight container in the refrigerator at least one day before serving.
Contributed by Kris Elliott A favourite in our family, it's also a traditional South African meal. Do not be put off by the list of ingredients; preparation is really quite simple and not at all time-consuming. The end result is well worth the effort. This dish was derived from the spicy cuisine of Malay slaves brought to the Cape of Good Hope by Dutch colonialists in 17th Century. In the years I've added my own style of preparing it. It's basically a curry meat dish which is known as "Bobotie" and is served over Yellow rice ... the colour of the rice is due to the spicy ingredients ... Do not worry! You decide how much spices you want to include, which gives the yellow tone. *lol*. Tip: First prepare the rice, let it simmer and then start with the curry — Bobotie to make sure that the dish can be enjoyed straight away. The portions below will serve 6. Don't forget to use the conversion links if you live in the States.
BOBOTIE - Ingredients
BOBOTIE - Instructions
YELLOW RICE - Ingredients
YELLOW RICE - Instructions Yum ... Bon Appetite!
Contributed by Rita de Canha
1 lb sausage Preheat oven to 350F. Brown sausage in a skillet. Drain. In a medium bowl, add sausage and cream cheese. You may need to put it in the microwave to soften cheese. Mix well. Set aside. On an ungreased baking sheet, roll out 1 can of crescent rolls flat. Spread sausage mixture over the crescent rolls. Unroll the other can of crescent rolls flat over the top. Bake until golden brown. This is simple and yummy!!!
Contributed by Angie Scroggins
1/2 pound fresh Brussels sprouts, halved Place vegetables in a greased 13-in x 9-in. x 2-in. baking dish. In a small bowl, combine the butter, sage and garlic: drizzle over vegetables. Cover and bake at 375 degrees for 40-50 minutes or until tender. Makes 8 servings.
Contributed by Janice Moore
1 pack Lemon Jello Mix Jellos together in bowl as per pack instructions. Cool and mix in rest of ingredients. Refrigerate for a couple hours before serving. My grandmother always made this.
Contributed by Theresa Norris
Ingredients: Preparation: Combine sugar, corn syrup, water, and salt in heavy saucepan. Cook and stir over medium heat until mixture starts to boil. Continue cooking until mixture forms soft ball when tested in cold water. Beat egg whites until stiff then pour 1/2 cup of syrup over whites, beating fast all the time. Continue to cook remaining syrup while beating egg whites, until syrup reaches the light crack stage when dropped in cold water. Pour remaining syrup over egg white mixture, beating all the while. Continue beating until candy begins to hold its shape. Stir in vanilla and nuts. Drop by teaspoonfuls onto waxed paper. Makes 50 pieces.
Contributed by Kerri Waldo
1/3 cup vinegar (white or wine, your preference) Mix all ingredients in the blender, except cheese, lettuce, and croutons. Blend on medium high for several minutes. (If not using right away, put in fridge to chill.) Put lettuce in bowl and sprinkle cheese on top. Then pour dressing over, a little at a time, tossing the lettuce in the sauce in between pours. You may have more sauce than needed. If so, you can store it in the fridge for 1-2 days. When finished tossing the salad, add more cheese and croutons if you desire. Serve. Sometimes, my husband and I will grill or roast a couple of chicken breasts, slice them into strips and top the salad with them just before serving. Add some nice fresh bread on the side and it's a great meal!
Contributed by Melanie Ashman
2 8oz. boxes cream cheese, softened Mix softened cream cheese, condensed milk, and flavoring until smooth. Pour into pie crust and chill until set.
Contributed by Gayle Porter This potato soup is our family tradition after Christmas Eve Mass as we all gather to open gifts. (Oh yes, we were raised on a Pork farm)
Ingredients In a large stew pot, brown the bacon leaving the drippings and removing the crisp bacon for garnish. Add the peeled and quartered potatoes, 1 teaspoon of seasoned salt, and cover with water. Cook until the potatoes are totally mush. In another pot, melt the butter. Slowly add the flour, mixing constantly until smooth with a large whisk. When it is thick, slowly add the broth & the milk/cream, mixing until it thickens. Add the pork, and salt & pepper to taste. After the potatoes are completely cooked, drain if possible any extra water. Gently stir in the Pork cream sauce. Add cheese to taste. Keep warm. Serve with a garnish of shredded cheese and the crunched up crispy bacon.
Contributed by Sharon Behme This recipe is for those who have large families and the potatoes always get cold before serving. I make mine this way.
~Peel, cook, drain and mash as many potatoes necessary for your family. ~The longer you leave in the oven the lighter and better they will be. They will puff up about 1-2". I usually make them mid-morning so they are in the oven for a couple of hours and you have time to relax before you eat. You can also make them with the new "Ore-Ida" mashed potatoes or sweet potatoes in a bag that you just put into the microwave for 10 minutes. They are also low in sodium which is hard to find in prepackaged products. Enjoy.....
Contributed by Sharon Speck
2 Large cans pineapple tidbits, drained
Spray a 9x13 inch pan with non-stick spray. Bake at 350 for approximately 30-40 minutes.
Contributed by Sandi Maroney (This cake is crunchy on the outside and very moist and delicious on the inside!)
3 Sticks Butter, softened (take out of refrigerator 1-2 hours before mixing)
Cream butter and granulated sugar.
Bake at 325 degrees F. in a greased and floured fluted pan for about 1-1/2 hours.
Contributed by Kimba Robinson
1 1/4 cups old-fashioned or quick-cooking oats Preheat oven to 350 F. Place oats in a blender or food processor. Cover and process until like flour. Mix oat flour, flour, baking powder, baking soda, and salt. Beat butter, brown sugar, and sugar in a large bowl with an electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. Chill dough 15 to 20 minutes if very soft. Drop by heaping teaspoons onto baking sheets about 2 inches apart. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Makes about 48 cookies.
Contributed by Kim Drake and Karla Clayton Ingredients
2 egg whites Directions
1. In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff and glossy. Spoon meringue into a pastry bag or a re-sealable plastic bag. If using a plastic bag, cut a 1-in. hole in a corner.
Contributed by Janelle Gray MARSHMALLOW CREME HOT CHOCOLATE Float away into chocolate heaven with this rich, dreamy beverage!! Ingredients:
4 cups milk Directions:
Mix milk, sugar and syrup in crock pot. Cover and cook on LOW for 2 to 3 hours until heated through, stirring regularly. Garnish individual servings with a dollop of Marshmallow Creme.
Contributed by Cathy Cook Ingredients:
1/2 cup brown sugar Directions:
Mix all but pie filling in saucepan and cook until bubbly
Contributed by Cathy Cook We like to make things with the children and usually the kitchen is off limits due to the heat ........ so our family makes chocolate lollipops. All you need is: A form used for making lollipops, sucker sticks, chocolate and oil. I don't have specific measurements as I just prepare it by sight. Get a bag of chocolate chips or chunks of chocolate and melt it on low in a small saucepan. Add oil so that the chocolate does not get stiff. Then simply pour the chocolate into the forms and let the kiddies add the sucker sticks. Refrigerate for about 20 minutes and viola' done and everyone is happy. Just a note, after you prepare the suckers and they are all eaten, send them outside ......... sugar does not do nice things .......... the hyperactivity will drive you CRAZY!
Contributed by Val Pearson CORNBREAD AND YELLOW SQUASH DRESSING Ingredients:
1/2 cup onion, chopped Directions:
Cook onions, celery, bell pepper in margarine until tender. Add to crumbled cornbread and stir well. Stir in remaining ingredients, except paprika.
Contributed by Cathy Cook SWEET POTATO AND GEORGIA PECAN PONE Ingredients:
5 tablespoons butter, softened, separated Directions: 1. Heat oven to 350F. In a large bowl with electric mixer, beat 3 tablespoons butter and the sugar until light and well blended. Add the eggs and beat until fluffy. Beat in orange juice and zest. Combine the flour, salt, cinnamon, and ginger and stir into mixture until blended. 2. Peel the sweet potatoes and coarsely grate in food processor or by hand. Stir into the egg and orange mixture. Melt the remaining 2 tablespoons butter in a 10-inch ovenproof skillet, or cast iron skillet, over medium-high heat. Coat the bottom and sides of skillet with melted butter. 3. Spread the sweet potato mixture in skillet and increase heat to high, cooking just until the first steam escapes from the middle of the mixture. Mix the pecans and corn syrup to coat evenly and then spread pecans in a single layer on top of sweet potatoes. Bake on middle rack 40 to 45 minutes or until center is firm. Cool at least 15 minutes before serving.
Makes 8 servings
Contributed by Cathy Cook
One 7 oz. pkg. elbow macaroni
Cook macaroni according to box instructions. Drain well. This serves 6-8. It is very easy to double this recipe to make a bigger amount.
Contributed by Cheryl Castings
3 sticks of butter (3/4 pound) In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes. Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly. Pour mixture into pans and cool thoroughly before cutting into squares and serving. I also make this using Kahlua, brandy, Kirsch, spiced rum or other liqueurs and add nuts and/or fruits that compliment the chosen liqueur.
Contributed by Kimmy Lane
1 - 9" unbaked pie shell, place in deep dish pie plate Preheat oven to 425 degrees F. Pre-bake pie shell for 7 minutes, remove from oven and let cool slightly. Cream sugar and butter, add eggs and beat until fluffy. Add milk, salt and vanilla, blend well. Place pie plate on cookie sheet, pour custard into shell and carefully place in oven. Will try to slosh around quite a bit. Before pushing grate into oven, sprinkle top with about 1/4 t. ground nutmeg. Gently push grate into oven, close oven door. Bake 10 minutes at 425, then reduce temperature to 325. Continue baking for 30 minutes, or until edges are set and middle is still just a little bit jiggly (custard will continue to cook after pie is removed from oven). Let cool to room temp, cover and refrigerate.
Contributed by Kimmy Lane
1 Cup Cranberry Juice In a large sauce pan, combine all ingredients. Simmer uncovered for 15 minutes, stirring occasionally. Serve warm. (I have made this in a coffee pot or crock pot which works well also.) Recipe yields 8 - 6oz. servings. This can be doubled. When i have done that I have only used 6 cloves and 3 cinnamon sticks. This is great for making your house smell so good while it's cooking. Great warm alternative for holidays.
Contributed by Kimmy Lane
4 oz. bittersweet chocolate Topping:
1/3 cup Irish Cream liqueur Pre-heat oven to 325 F. Prepare an 8x8 baking pan by dusting a light coating of cooking spray or if you prefer, use butter to coat the sides and bottom. Melt chocolate and butter together in a heavy saucepan over a medium heat, stirring constantly. Remove from heat and cool slightly. Whisk sugar, vanilla and salt into chocolate mixture, followed by the eggs, one at a time. Continue whisking mixture until it is shiny and smooth. Add flour and whisk just until blended. Pour batter into prepared pan and level top. Bake for about 35 minutes, or until cake tester/toothpick comes out clean. Cool completely in pan before working with topping. For topping, heat liqueur to a boil in a heavy sauce pan. Remove from heat and whisk in white chocolate until it is completely melted and mixture is smooth. Refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes. Spread topping over brownies and refrigerate until cold. Let stand at room temperature for 30 minutes prior to serving.
Contributed by Barb Webb
1-2 pound colossal shrimp devained (cut legs & head, tail can be left on or off. Cut down center of shell on top and under the shrimp Combine ingredients in a large freezer bag. Let set in refrigerator 3 hours then place shrimp on skewers and grill 5 min on each side. When you see it's good and pink and starting to brown, turn over skewers. Shell and eat!!! These are awesome!!!!!
Contributed by Lori Barnes
2 pounds hamburger Brown onion, chopped fine with hamburger, season with salt pepper. Mix rest of the ingredients and add to hamburger mixture and simmer for 15 minutes.
Contributed by Holly Smith Ingredients:
1/2 pound cranberries Directions:
With food processor grind cranberries and grapes together. Great side dish! We serve this at every Holiday party and everyone loves it. Enjoy!
Contributed by Myranda Heilaman
7 cups water add:
1 12 oz. Frozen orange juice
In a separate pan, boil: Put in freezer, stir while freezing.
To serve:
Contributed by Melissa Drescher
6 oz of white chocolate chips
Melt the chocolate in a double boiler.
Contributed by Diane Chenier
3 cups flour Mix flour, sugar, cinnamon and nutmeg. Add oil and mix vanilla, sweet potatoes, pineapple with juice, nuts and egs. Mix well. Bake in three (3) 9" greased and floured pans @350 degrees F. For about 45 mins. Icing
1 stick oleo Cream oleo, cream cheese. Add vanilla, sift sugar and mix with mixture. Add nuts and frost cake. The above recipe is the original one. I have modified it below, and either is good. My grandmother taught me to improvise whenever necessary. The cake I brought to work was made with the following ingredients.
1 box yellow cake mix — follow the directions on the box Icing 8 oz. cream cheese (lite) 8 oz. tub whipped topping (lite) 1 cup chopped nuts (pecans) 1/2 cup sugar 1 Tsp vanilla Follow the agove directions.
Contributed by Sonya Martin CHRISTMAS SUGAR COOKIES WITH ICING
2/3 cup Crisco Directions:
Preheat oven to 400 degrees F. ICING: 1 cup Crisco 1 teaspoon almond extract pinch of salt 1/2 cup milk 3 cups powdered sugar Your choice of food coloring Directions: IN a large mixing bowl blend Crisco, almond extract, and salt. Then put in one cup powdered sugar and one tablespoon milk and blend. Repeat this until you have added all the sugar. You may not use all the milk, depending on how thick or thin you want your icing. Now you may add the food coloring if you want it a certain color. Now if your cookies are cool enough you may put the icing on the colored sugars too if you want to add them. This was my mother's recipe and I always remember her making these cookies. When she passed away I didn't know how to make them but after much trial and error mine are almost as good as hers. I HOPE YOU LIKE THEM!
Contributed by Dana Hughes
4 Oranges Peel oranges; remove as much of the membrane as possible. Cut into bite-sized pieces. In a large bowl, cut up apples and bananas in bite-sized pieces. Add to oranges. Pour can of pineapple over all and stir to mix. Add sugar to taste (probably 3/4 to 1 cup). If you want nuts, add them just before serving. Fruit mixture needS to set, covered, in refrigerator to meld flavors as you would sliced strawberries. Great by itself or with a dollop of whipped cream or whipped topping. In honor of my Great-Grandmother Viola Spillers Fleming
Contributed by Amber Clark/Daisymau
8 eggs, separated
Baker's Joy spray and bread crumbs for pan Icing:
1 cup of finely ground walnuts
Beat egg yolks in powdered sugar until it is white in color. This torte can be stored in the freezer up to one week, but has to be tightly covered with plastic wrap.
Contributed by Yvonne Bressani Use a very large bowl!
12 eggs, separated Beat egg yolks until thick and pale yellow. Gradually add sugar. With a wire whisk, beat in milk and one quart of cream. Add bourbon, rum, cognac. Stir constantly as you add the liquor. Refrigerate. Just before serving, beat egg whites to a stiff peak and fold into eggnog mixture. Whip 1/2 quart of remaining cream, fold into mixture. Sprinkle each serving with nutmeg. Enjoy and keep away from minors.
Contributed by Catherine Anderson ARDELLA'S ICED ITALIAN CREME COOKIES
1 cup butter, softened Frosting:
1/4 cup butter Directions for the Cookies: Cream butter with sugar. Add eggs while beating well. Beat in ricotta cheese and vanilla. Add salt, baking soda, and flour gradually into the creamed mixture. Drop by rounded teaspoonfuls onto a greased baking sheet. (2 inches apart) Bake at 350 degrees for 10-12 minutes, or until lightly browned. Cool cookies completely. Directions for Frosting: Cream butter, vanilla and milk in a mixer. Gradually add confectioner's sugar until mixed well. Spread over cooled cookies.
Contributed by Stephanie Vogelsong
2 cups sugar Cook sugar, milk, and butter in a saucepan to soft ball stage. Take from stove, add vanilla and peanut butter. Beat until glossy look is gone. Pour into 8" x 8" pan. When completely cool, cut into squares.
Contributed by Stephanie Vogelsong |
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