How about a Recipe Swap?! - Page 23
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  1. #331
    Administrator Platinum Member Rocky C's Avatar
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    OPPS


    Ingredients.

    Semper Fidelis,
    Rocky

    All Marine, All The Time......


    .... . / ..-. . .-- --..-- - .... . / .--. .-. --- ..- -.. --..-- - .... . / -- .- .-. .. -. . ... .-.-.-









  2. #332
    Cool 'n Creamy Yogurt Pie



    Prep Time: 10 min
    Total Time: 2 hr 10 min
    Makes: 8 servings


    2 containers (6 oz. each) strawberry nonfat yogurt
    2 cups thawed COOL WHIP FREE Whipped Topping
    1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

    SPOON yogurt into medium bowl. Add whipped topping; stir gently with wire whisk until well blended.

    SPOON into crust.

    FREEZE 2 hours or until pie is firm enough to hold its shape when cut into slices to serve. Store leftover pie in refrigerator.


  3. #333
    Administrator Platinum Member Rocky C's Avatar
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    Quote Originally Posted by WMarine View Post
    Cool 'n Creamy Yogurt Pie



    Prep Time: 10 min
    Total Time: 2 hr 10 min
    Makes: 8 servings


    2 containers (6 oz. each) strawberry nonfat yogurt
    2 cups thawed COOL WHIP FREE Whipped Topping
    1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

    SPOON yogurt into medium bowl. Add whipped topping; stir gently with wire whisk until well blended.

    SPOON into crust.

    FREEZE 2 hours or until pie is firm enough to hold its shape when cut into slices to serve. Store leftover pie in refrigerator.

    Serves 8 ???
    I'll eat that in 2 servings .

    Sundays Desert!!!
    Thanks Lisa.
    Semper Fi,
    Rocky

    Semper Fidelis,
    Rocky

    All Marine, All The Time......


    .... . / ..-. . .-- --..-- - .... . / .--. .-. --- ..- -.. --..-- - .... . / -- .- .-. .. -. . ... .-.-.-









  4. #334
    It's a great desert....and it's healthy, too!

    And you're Welcome Rocky!


  5. #335
    I forgt to add that the Cool 'n Creamy Yogurt Pie only has 140 calories per serving.




    Here's another yummy pie........and it's healthy, too! Only 150 calories per serving. You can also make these pies with any flavor Jell-O.......I did, and they all taste great, especially the berry blue one....mmmmmm!!!

    Light COOl'N EASY Pie




    Prep Time: 15 min
    Total Time: 4 hr 45 min
    Makes: 8 servings, one slice each

    2/3 cup boiling water
    1 pkg. (4-serving size) JELL-O Cherry Flavor Sugar Free Gelatin
    Ice cubes
    1/2 cup cold water 1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
    1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

    STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 30 min. or until mixture is very thick and will mound.

    SPOON into crust. Refrigerate 4 hours or until firm.

    TOP with the remaining whipped topping just before serving. Store leftover pie in refrigerator.


  6. #336
    Another Corned Beef recipe:

    RECIPE INGREDIENTS
    2 medium yellow onions,
    peeled6 whole cloves
    3 1/2 pound piece corned beef, preferably bottom round
    3 large carrots, peeled and cut into thirds
    2 bay leaves
    8 black peppercorns
    1 medium head green cabbage
    4-6 russet potatoes, peeled and halved
    Salt and freshly ground black pepperHot mustard (optional)
    DIRECTIONS
    Stud onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add onions, carrots, bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 2 hours, skimming occasionally.

    Wash cabbage, remove core and any torn leaves, then cut into 6 wedges. Add cabbage and potatoes to beef, then cover and simmer until potatoes are tender, about 25 minutes.

    Transfer beef to a cutting board and cover with a plate weighted with heavy cans (weighting makes meat easier to slice). Transfer onions, carrots, cabbage, and potatoes to a platter. Remove cloves from onions. Strain cooking liquid, discarding bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20-30 minutes. Season to taste with salt and pepper.

    Return vegetables to stock and heat through for about 5 minutes. Remove plate and cans from meat and cut across the grain, in 1/4"-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot mustard if you like.
    http://www.cooking.com/Recipes-and-M...&ref=cknwffne0


  7. #337
    OMG these last few recipes are making me have cravings lol!!!! <3 Thanks everyone for all the participation! I hope a lot of people can benefit from this


  8. #338

    Try This!

    When making Chocolate Chip cookies instead of brown sugar use Honey! It gives a great Texture and a very tasteful treat! or try putting some nutmeg, cinnamon, pinch of lemon peel, and cloves it makes it taste very festive. or just put in cinnamon = ) Its great to experiment new things = )


  9. #339
    Administrator Platinum Member Rocky C's Avatar
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    Quote Originally Posted by Militarys Dautr View Post
    When making Chocolate Chip cookies instead of brown sugar use Honey! It gives a great Texture and a very tasteful treat! or try putting some nutmeg, cinnamon, pinch of lemon peel, and cloves it makes it taste very festive. or just put in cinnamon = ) Its great to experiment new things = )
    Marcia,
    Can you make me a Dozen, PLEASE???

    Semper Fidelis,
    Rocky

    All Marine, All The Time......


    .... . / ..-. . .-- --..-- - .... . / .--. .-. --- ..- -.. --..-- - .... . / -- .- .-. .. -. . ... .-.-.-









  10. #340
    Quote Originally Posted by RhodeIsland View Post
    Marcia,
    Can you make me a Dozen, PLEASE???
    I will be here for the second order.


  11. #341
    Hahaha..I could mail them to y'all = ) As a Thank you for serving this country=)


  12. #342
    Administrator Platinum Member Rocky C's Avatar
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    Quote Originally Posted by Militarys Dautr View Post
    Hahaha..I could mail them to y'all = ) As a Thank you for serving this country=)
    OK!!! and Thank You.
    I'll Take 2 Dozen then.

    PS, Joe that was a Great Corned Beef recipe Brother.
    Semper Fi,
    Rocky

    Semper Fidelis,
    Rocky

    All Marine, All The Time......


    .... . / ..-. . .-- --..-- - .... . / .--. .-. --- ..- -.. --..-- - .... . / -- .- .-. .. -. . ... .-.-.-









  13. #343
    JALAPENO CHEESE BARS

    Ingredients:

    1/2 lb. grated Swiss cheese

    1/2 lb. grated Monterey Jack cheese

    1/2 lb. grated sharp cheddar cheese

    1 cup jalapenos, chopped and seeded

    6 eggs

    1 tsp. minced garlic

    1/2 tsp. salt

    Directions:

    Preheat oven to 300. Coat 9x13 casserole dish with non-stick spray.

    Spread the chopped jalapenos on the bottom of the casserole dish.

    Layer the cheeses evenly on top of the jalapenos.

    Beat eggs, garlic and salt together and pour over jalapeno cheese mixture.

    Cover with aluminum foil and bake for 45 minutes.

    Allow to fully cool (about 15 minutes) before slicing into squares.


  14. #344
    Bratwurst Cooked in Beer with Smothered Cabbage
    Instructions
    Preheat the grill. Place the beer in a saucepan, over medium heat. Bring the liquid to a boil. Add the sausages and cook for 10 minutes. Remove from the sausages from the liquid, reserving the liquid. Set the sausages aside. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon and set aside. Discard the all the bacon fat except for 1/4 cup. Place 1/4 cup of the fat back into the pan and add the onions. Season with black pepper. Saute for 2 to 3 minutes, or until tender. Add the cabbage. Season with salt and pepper. Continue to saute for 4 minutes or until the cabbage is tender. Stir in the garlic, mustard and 2 cups of the liquid from the sausages. Bring the liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally. Reseason with salt and pepper. Place the sausages on the grill and cook for 2 minutes on each side. To serve, place the sausages between each bun. Top each sausage with some of the smothered cabbage. Serve with the potato salad.

    Yield: 8 servings
    Ingredients
    8 links of fresh bratwurst
    4 (8-ounce) cans of beer
    8 ounces bacon, chopped
    2 cups julienned onions
    Freshly ground black pepper
    1 small head of cabbage, cored and shredded
    Salt
    2 tablespoons chopped garlic
    1/4 cup whole grain mustard
    8 egg hot-dog buns
    4 cups Floís Potato Salad


  15. #345
    Quote Originally Posted by Ed Palmer View Post
    Bratwurst Cooked in Beer with Smothered Cabbage
    Instructions
    Preheat the grill. Place the beer in a saucepan, over medium heat. Bring the liquid to a boil. Add the sausages and cook for 10 minutes. Remove from the sausages from the liquid, reserving the liquid. Set the sausages aside. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon and set aside. Discard the all the bacon fat except for 1/4 cup. Place 1/4 cup of the fat back into the pan and add the onions. Season with black pepper. Saute for 2 to 3 minutes, or until tender. Add the cabbage. Season with salt and pepper. Continue to saute for 4 minutes or until the cabbage is tender. Stir in the garlic, mustard and 2 cups of the liquid from the sausages. Bring the liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally. Reseason with salt and pepper. Place the sausages on the grill and cook for 2 minutes on each side. To serve, place the sausages between each bun. Top each sausage with some of the smothered cabbage. Serve with the potato salad.

    Yield: 8 servings
    Ingredients
    8 links of fresh bratwurst
    4 (8-ounce) cans of beer
    8 ounces bacon, chopped
    2 cups julienned onions
    Freshly ground black pepper
    1 small head of cabbage, cored and shredded
    Salt
    2 tablespoons chopped garlic
    1/4 cup whole grain mustard
    8 egg hot-dog buns
    4 cups Floís Potato Salad


    I love Bratwurst!!! Great Recipe!


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