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Thread: How about a Recipe Swap?!
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02-19-14, 01:03 AM #481
Impossible Pumpkin Pie Cupcakes
Ingredients
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
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02-19-14, 01:06 AM #482
All Day Soup
1/2 cup onion chopped
1 can chicken broth
1can fire roasted garlic diced tomatoes
1can diced tomatoes garlic and basil (or Italian style)
1can cut green beans
1can green peas
1 can corn(or fresh)
3 or 4 small potatoes- I use yukon gold
1/2 bag slaw mix (carrot and cabbage)
salt and pepper
add jalapeno if you like heat
substitute veggies as desired but DO use the fire roasted tomatoes!
Put all ingredients in a big pot and bring it to a boil and then simmer until the potatoes are tender.
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02-19-14, 01:09 AM #483
Living near base as a young single woman when attending college, my apartment always seemed to be filled with hungry young Marines at the holidays. I was taught to cook by my southern mother and never minded cooking for/feeding the crowd, in fact I enjoyed it....
Romeo Echo Mike Echo Mike Bravo Echo Romeo India November Golf ** Alfa ** Sierra Papa Echo Charlie India Alpha Lima** Mike Alpha Romeo India November Echo.....
Last edited by Lisa 23; 02-19-14 at 08:37 AM.
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02-21-14, 04:38 PM #484
CREAM CHEESE CHICKEN ENCHILADAS
Serves 4
Ingredients:
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream (or plain Greek yogurt)
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works, but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas
Directions:
Preheat oven to 325 degrees. Spray a 9×13 dish with cooking spray.
In a large bowl, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.
Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.
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02-21-14, 04:46 PM #485
That sounds and looks sooo good.
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02-23-14, 10:42 PM #486
Pasta Fagioli ( pronounced pasta "Fa-zool"... )
slow cooker crock pot version...
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta
Directions:
1. Brown beef in a skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 min on high or 1 hour on low, add pasta.
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03-26-14, 01:33 PM #487
Bacon Cinnamon Rolls
http://www.pillsbury.com/recipes/bac...7-4cad1eab5776
Ingredients
10 slices bacon
1 can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with cream cheese icing (5 rolls)
Heat oven to 350°F. Grease or spray 8- or 9-inch round pan.
Separate dough into 5 rolls. Unroll rolls.
Cook bacon until crisp. While bacon is still warm, place 2 slices bacon on top of 1 unrolled roll; roll back up.
Repeat to use up rolls and bacon. Place cinnamon rolls in pan.
Bake 25 to 29 minutes or until golden brown.
Spread with icing; serve warm.
(note be sure and invite your muzzie friends over)
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03-26-14, 01:55 PM #488
That's my kind of Cinnamon bun !!!!
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03-26-14, 03:33 PM #489
Nice !!!
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05-04-14, 02:44 PM #490
Next time you do an apple pie and you have to peel tons of apples
This is How Men Peel Apples for a pie!!
https://www.facebook.com/photo.php?v=335893426565493
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09-14-14, 02:54 PM #491
here it is it is still around..
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09-15-14, 06:02 AM #492
Great thread !!!!
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10-15-14, 09:58 AM #493
I made this for breakfast this morning, excellent, used raisins and cranberries.
Warm French Bread Pudding
Ingredients
1/2 cup butter at room temp
1 cup sugar
6 whole large eggs
1-3/4 cups milk
2 tsp pure vanilla extract
1/2 tsp ground nutmeg
1/8 tsp grounded cloves
1 tsp ground cinnamon
6 cups cubed French
1 1/2 cups dried fruit ( raisins, cranberries, and apples work good)
1/2 cup maple syrup
Preparation
Preheat oven to 350 degrees F. butter a 9x9 glass backing dish. ( 2-quart)
Cream butter and sugar in large bowl. Add eggs one at a tine, beating after each
addition.Stir in milk, vanilla extract, nutmeg, cloves, and cinnamon. The mixture will
look grainy. Add the bread cubes and fruit to the mixture, toss, and let stand for 10 min.
Pour the mixture into the prepared baking dish and cover with foil. Bake for 40 min.
Uncover and bake for 10 more min.
Remove the pudding from the oven and drizzle with the maple syrup. Serve hot or warm.
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03-11-15, 08:45 AM #494
Minestrone Soup Recipe
I made this last weekend it was fantastic.
Ingredients
3 onions, chopped
2 tablespoon Butter
1 tablespoon Olive oil
4 carrots, chopped
5 celery stalks, chopped
8 cups chicken stock, low sodium
1 can tomatoes, crushed
1 bay leaf
2 potatoes, diced
1 tablespoon parsley, dried
I cup small pasta (optional)
1 box frozen peas
1 14.5oz can green beans
1 14.5oz can yellow beans
2 15 oz can of cannellini beans (white kidney beans) - drained and rinsed
Salt and pepper to taste
Preparation
Melt butter in a dutch oven over medium high heat and add olive oil.
When hot, sautee the onions and celery until onions are transparent.
Mix in carrots and potatoes and cook for several minutes.
Add tomatoes, bay leaf and 6 cups of chicken stock.
Cook until carrots and potatoes are cooked through.
Stir in remaining ingredients. Add remaining chicken stock as needed to maintain consistency.
OPTIONAL: Add pasta at the last minute (it will cook quickly, and absorb some of the liquid).
Sprinkle with a dash of grated parmesan cheese and serve with crusty Italian bread.
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12-13-15, 09:05 AM #495
I love this thread !!!!.
Mandi, post that recipe for those cinnamon buns here please
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Ghost Of Iwo Jima
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