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  1. #286
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    I was just making some Vegetable soup and no matter what spices I added it still tasted bland so I open the Fridge and saw some Tostitos Mild Chunky Garden Salsa.
    Added 4 tablespoons and WOW!!!
    Fixed it right up and it added more veggies.
    Enjoy
    Semper Fi,
    Rocky


  2. #287
    Got the squirts from just reading all the pickled reciepies.


  3. #288
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    Quote Originally Posted by sscjoe View Post
    Got the squirts from just reading all the pickled reciepies.
    HAHAHAHAHAHA!!!
    Try My Soup Joe.
    On it's way Brother


  4. #289
    Quote Originally Posted by RhodeIsland View Post
    HAHAHAHAHAHA!!!
    Try My Soup Joe.
    On it's way Brother
    I'll check out your soup Rocky,but I prefer the Hershey squirts to burning azzholes!!


  5. #290
    Phantom Blooper
    Guest Free Member
    OPOSSUM AND SWEET POTATOES

    1 opossum, about 2 1/2 lb., skinned and cleaned
    Salt
    Freshly ground pepper
    Flour
    1/2 C water
    4 medium-sized sweet potatoes
    2 T. sugar
    Preheat oven to 350 F. Wipe opossum with a damp cloth and trim and discard excess fat. Mix salt with pepper and rub thoroughly into opossum, inside and out. Sprinkle inside and out with flour. Put opossum on its back in a roasting pan with a tight-fitting lid. Pour in water, cover, and roast in oven for about 50 minutes. Cut sweet potatoes in half lengthwise and surround opossum [note: I am laughing hysterically as I type this] with them. If water has evaporated, add enough to cover bottom of pan. Cover and return to oven for about 25 minutes more. Remove cover and sprinkle sweet potatoes with about 1/4 teaspoon salt and the sugar. Continue roasting until meat and potatoes become crisp on the surface. Makes 3 to 4 servings.


    SQUIRRELS IN A CLAY POT

    If your local A&P has run out of squirrel this week, just come to my porch and bring your shotgun. There is enough for all!

    1 t. ground savory
    1 t. dried marjoram
    1 t. dried thyme
    1 T. coarse salt
    Freshly ground pepper
    2 squirrels (about 1 lb. each), cut into 8 to 10 pieces each
    2 large onions, chopped
    3 oz. country ham with some fat, cut into strips
    1 T. sweet butter
    1/3 C. red wine
    Preheat oven to 450 F. Crush herbs together along with coarse salt and add about 8 turns of pepper grinder, then rub pieces of squirrel thoroughly with mixture. [Ewww!] Place onion in the bottom of a pre-soaked 4-quart clay pot, put squirrel pieces on top, and then strew ham strips over. Dot with butter and cover with the clay top. Bake for 1 hour and 40 minutes. Remove and add wine, then bake, covered, for a final 20 minutes. Makes 3 to 4 servings.


    SQUIRREL SUPREME

    My squirrel is empty without you, babe...

    2 small Squirrels
    Seasoned salt
    2 sl Salt pork, rendered
    1 lg Can Pineapple chunks
    1 Lemon (use juice only)
    1/2 t Nutmeg
    Juice from Pineapple
    2 c Chicken stock
    1 md Onion

    Dredge the cut up squirrels with the seasoned flour. Brown meat well in pork renderings. Set aside, saute onion and nutmeg in pan juices. Add stock and fruit juices and bring to boil. Put meat back in pan and simmer covered for two hours. Add Pineapple chuncks to pan, cover again and cook another 1/2 hour. Serve in a covered casserole with juices poured over.


    MOOSE RUMP ROAST

    This is starting to get ridiculous. I wonder how large a moose rump really is?

    6 lb Moose rump roast
    4 T Worcestershire sauce
    Vegetable oil
    Salt and pepper
    1 lg Onion, sliced
    1 t.Garlic powder
    1/2 c Red wine
    1 c Water

    Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder. Slice onion and lay in bottom of roasting pan. Pour two tablespoons of worcestershire over onions. Place roast on onion slices. Pour rest of worcestershire sauce over roast. Add wine and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan. To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling. Salt and pepper to taste.


    BANANA WORM BREAD

    From the Entomology Department at Iowa State University. Someone's tax dollars went toward the creation of this recipe.

    1/2 C shortening
    3/4 C sugar
    2 bananas, mashed
    2 C flour
    1 t soda
    1 t salt
    1/2 cup chopped nuts
    2 eggs
    1/4 cup dry-roasted army worms

    Mix together all ingredients. Bake in greased loaf pan at 350 degrees for about 1 hour.


    IGUANA STEW


    "I wish I was in, Tijuana, eating barbecued iguana"

    1 Iguana
    1 lg Onion
    2 Cloves Garlic
    3 Tomatoes
    2 Green Peppers
    4 t Achiote Oil
    1 pn Pepper
    Salt -- To Taste

    Make the achiote oil by frying the achiote slowly until the oil is red. Kill the iguana by cutting off its head. Open the belly lengthwise and remove all the entrails. [I didn't write this, folks.] Cook in salted water until the meat is tender (take care not to let it get too soft). Peel and cut in portions. Season with all the above ingredients and cook with about 1 cup water, until almost dry.


    FRENCH FRIED SKUNK

    I really, really, really hope this is a joke. It is, isn't it?

    2 Skunks, skinned and cleaned
    1 T Salt
    Water to cover
    2 c Bear fat or lard
    2 Egg yolks, beaten
    3 c Milk or cream
    1 1/2 c Flour
    1/2 ts Salt
    2 tb Baking powder

    Clean and wash the skunks, making sure that the scent glands are removed. Cut up into small serving pieces. Put a soup kettle on the stove and add the meat. Cover with cold water and bring to a boil over high heat. Lower the heat and boil until the meat is tender, about 40 minues. Remove all the scum that rises to the surface. Make a batter by mixing together the egg yolks, milk, flour, salt and baking ppowder. Mix real good [I didn't write this, folks] until the batter is about like cake batter. Heat the bear fat or lard in a deep fryer to about 360 degrees. Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown. Drain well and serve.


    INDIAN BAKED RACCOON
    These next two recipes were found on the First Nations Recipe Index, where you can find many yummy recipes from the Native American traditions. I don't think this is one of them.

    Remove skin and inner parts of raccoon, singe over fire and wash. Then parboil for 1 hour. Place in roaster in about 3" of hot water. Add 1 carrot, apple, and onion. Bake until tender.


    CATTAILS ON THE COB
    Owners of Manx cats are exempt from making this recipe!


    Young cattail spikes
    Water
    Butter
    This is simple.Gather green cattail spikes of early spring. Clean off in cold water. Place in a pot and cover with water, boil for 10 to 15 minutes. When done, drain and serve with butter. Eat like corn on the cob.






  6. #291
    Pops just returned from touristing in Bosnia of all places and purchased a jug of Bosnian white wine and 1 quart of honey. Apparently every other cab driver makes their own wine and sells it out of the trunk. So i whupped up a sauce out of these and other ingredients and covered the chicken.

    Bosnian Chicken:

    6 breasts
    1/2 cup honey
    1/3 cup about equal parts melted butter and olive oil
    1/3 cup Dijon mustard
    1 dollop and a splash of white wine

    Flood the breasts with sauce in a baking pan

    Baste and turn every 15 minutes at 350 degrees for about an hour.

    If not sufficiently browned and crisply glazed after an hour then twist the knob to broil and turn up the heat to 400 degrees, 5 minutes or more on each side should top them off....

    Yeah baby!

    --->Dave


  7. #292
    Marine Spouse Free Member JarWife4Life's Avatar
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    Thumbs up Tator Tot Casserole

    Quote Originally Posted by DobbinsBlythe View Post
    Anyone have any really good casserole recipes?
    1 bag cheap tator tots (name brand doesnt work to well
    1 can cheddar cheese soup (campbell's)
    1 8oz tub of sour cream
    1 bag of shredded cheese 3 or 4 cup (i use colby jack)

    preheat oven to 425.

    empty whole bag of tator tots into a 9x13 baking dish.

    in a bowl, combine cheese soup & sour cream. once combined spoon over tator tots. it doesnt need to be perfect since it will all be stirred up later.

    put pan into oven and cook for 15 min

    after 15 min pull out of oven and break up tator tots and stir together.

    once stirred, even out and cover with shredded cheese, more cheese the better. place back in the oven for 10 more min to melt cheese.

    after 10 min take out and give one last stir and enjoy.

    *** you can also add ground hamburger, cooked and drained, when u first break up the tots if u want ***


  8. #293
    ok, so instead of cheese fries these are cheese tots but with sour cream and extra cheese. are they sloppy or can you eat them with the fingers?


  9. #294

  10. #295
    Marine Spouse Free Member JarWife4Life's Avatar
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    Quote Originally Posted by SlingerDun View Post
    ok, so instead of cheese fries these are cheese tots but with sour cream and extra cheese. are they sloppy or can you eat them with the fingers?
    You would eat it with a fork.. its good to have as a side dish on the holidays.. its kinda like a cheesey hash.. there not really sloopy more like gooey.


  11. #296

    Some from my Misc. list

    Impossibly Easy BLT Pie

    Makes: 6 servings

    YUMMMMMMM!!



    12 slices bacon, crisply cooked, crumbled
    1 cup shredded Swiss cheese (4 oz)
    1/2 cup Original Bisquick® mix
    1/3 cup mayonnaise or salad dressing - low fat
    3/4 cup milk
    1/8 teaspoon pepper
    2 eggs
    2 tablespoons mayonnaise or salad dressing - low fat
    1 cup shredded lettuce
    6 thin slices tomato


    Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate. In medium bowl, stir Bisquick mix,

    1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate. Bake 25 to 30 minutes or until top is golden

    brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons mayonnaise over top of pie.

    Sprinkle with lettuce. Place tom

    ato slices on lettuce. Bake 30 to 35 minutes.



    Health Twist: You can trim the fat in this pie by reducing the bacon to 8 slices, using fat-free (skim) milk and reduced-fat mayonnaise or salad

    dressing. Time-Saver In a hurry? Try using precooked bacon. If you have a few extra minutes, heat the bacon so it will crumble easier.



    Coconut Biscuits
    Makes: 15 servings, 1 biscuit each

    2 cups flour
    2 Tbsp. sugar
    1 Tbsp. Baking Powder
    1/2 tsp. salt
    1/2 cup (1 stick) cold butter
    1 cup milk
    1 cup BAKER'S ANGEL FLAKE Coconut, toasted
    PREHEAT oven to 450°F. Mix flour, sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture r

    esembles coarse crumbs. Stir in milk and coconut until mixture forms soft dough.
    DROP dough by scant 1/4 cupfuls, 2 inches apart, onto ungreased baking sheet.
    BAKE 10 to 12 min. or until golden brown. Serve warm.



    How To Toast Coconut : Toasting coconut is easy. Just spread coconut evenly in shallow baking pan. Bake at 350°F for 8 to 10 min. or until

    lightly toasted, stirring occasionally. Watch carefully as coconut can easily burn!



    Make ahead and freeze Coconut Biscuits





    Lasagna Soup

    "This recipe is excellent for working mothers because it's fast to make and very flavorful," writes Gladys Shaffer from her home in Elma,

    Washington. Fresh zucchini and corn add color and crunch to a boxed lasagna dinner mix.


    SERVINGS 10 CATEGORY Soup METHOD Stovetop - One-Dish PREP 10 min. COOK 20 min. TOTAL 30 min.


    1 pound ground beef

    1/2 cup chopped onion

    1 package (7-3/4 ounces) lasagna dinner mix

    5 cups water

    1 can (14-1/2 ounces) diced tomatoes, undrained

    1 can (7 ounces) whole kernel corn, undrained

    2 tablespoons grated Parmesan cheese

    1 small zucchini, chopped


    In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add contents of the lasagna dinner

    sauce mix, water, tomatoes, corn and Parmesan cheese; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.

    Add the lasagna noodles and zucchini. Cover and simmer for 10 minutes or until noodles are tender.

    Serve immediately. Yield: 10 servings (2-1/2 quarts).





    Eggplant Lasagna

    1 Tbsp. olive oil
    2 cloves garlic, minced, divided
    1 medium eggplant, diced
    1 tsp. dried oregano
    2 cups part-skim ricotta cheese
    2 Tbsp. freshly grated Parmesan cheese
    2 (25 oz.) jars low-sodium tomato sauce
    18 sheets no-bake lasagna noodles, preferably whole-wheat
    2 (10 oz.) pkgs frozen chopped spinach, defrosted and well drained
    1 cup part-skim mozzarella cheese

    Preheat oven to 375 degrees. Heat oil in medium skillet over medium heat. Sauté 1 clove minced garlic until light golden brown.

    Add eggplant and oregano and stir. Cover and cook until eggplant is tender
    about 5 to 7 mins. Meanwhile mix ricotta with Parmesan and remaining garlic. Set aside. Cover the bottom of a 9x13-inch baking dish with

    2 cups of sauce. Cover sauce with layer of uncooked noodles. Top with thin
    layer of sauce. Add cooked eggplant and another thin layer of sauce. Distribute all the ricotta cheese evenly. Add another layer of noodle

    , followed by a thin layer of sauce. Add all the spinach and another thin
    layer of sauce. Add another layer of noodles and sauce. Cover with lid or wax paper and then with foil. Bake for approx 45 mins.

    Then uncover sprinkle mozzarella cheese on top and continue baking about 15 mins.
    Makes 12 servings





    Coconut-Carrot Bundt Cake

    Love coconut? Get an extra hit in an easy carrot cake from a mix.



    1 cup flaked coconut
    1 box Betty Crocker® SuperMoist® carrot cake mix

    OR 1box betty crocker Butter Recipe Cake Mix--( substitiute_)

    for a yummy just coconut cake!!!
    1 cup water
    1/2 cup vegetable oil
    3 eggs
    1/2 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)


    Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In ungreased shallow pan, spread

    coconut. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Reserve 2 tablespoons coconut for garnish.
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping

    bowl occasionally. Fold in remaining coconut. Pour into pan.
    Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely,

    about 1 hour.
    In small microwavable bowl, microwave frosting uncovered on High 8 to 12 seconds or until thin enough to drizzle. Drizzle over top of cake.

    Sprinkle with reserved coconut. Cut cake with serrated knife. Store loosely covered at room temperature. High Altitude (3500-6500 ft): Increase

    water to 1 1/4 cups and stir 2 tablespoons all-purpose flour into dry cake mix. Bake 40 to 45 minutes.



    For best results, do not spray fluted tube cake pans with cooking spray. Use shortening and flour or baking spray with flour.

    Special Touch For extra coconut flavor, stir 1/2 teaspoon coconut extract into the frosting.







    Nutty Cinnamon Sticky Buns

    1/3 cup margarine or butter
    1/2 cup firmly packed brown sugar
    1/2 cup chopped PLANTERS Pecans
    1 tsp. ground cinnamon
    1 can (17.3 oz.) refrigerated biscuits (8 large biscuits)

    PREHEAT oven to 350°F. Melt margarine in 9-inch round baking pan in oven.
    MIX brown sugar, pecans and cinnamon; sprinkle over melted margarine in pan. Arrange biscuits in pan with sides touching.
    BAKE 25 to 30 minutes or until biscuits are golden brown. Invert pan immediately onto serving plate. Spread any remaining topping from

    pan over buns. Serve warm.

    Golden Corn Bread

    1 cup yellow corn meal
    1 cup sifted flour
    1/4 cup sugar
    3 teaspoons baking powder
    1 teaspoon salt
    1/4 cup shortening
    1 cup milk
    1 egg, beaten

    Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Cut in shortening.

    Mix egg and milk together and add to dry ingredients with a few swift strokes. Bake in a 9 x 9 x 2 inch pan for 20-25 minutes.

    CHRISTMAS FRUITCAKE COOKIES ~~JUST ENOUGH OF FRUITCAKE TO

    LOVE AND NOT GET TIRED OF AND YUMMY!!
    1 c. margarine
    1-1/2 c. sugar
    2 eggs
    2 1/2 c. all-purpose flour
    1/2 tsp. salt
    1 tsp. baking soda
    1 tsp. cinnamon
    1 (8 oz.) pkg. each candied red & green cherries, cut in quarters
    1 (8 oz.) pkg. pitted dates, chopped
    2 c. pecans, chopped



    CAN SUBSTITUTE THE FRUITS,DATES FOR CUT UP FRUIT GUMDROPS==LIGHTLY FLOURED

    Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda, and cinnamon; gradually add to creamed mixture, beating well after each addition. Stir in remaining ingredients. Batter will be stiff.

    Drop dough by heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 13 minutes or until lightly browned. Cool for 1 minute; remove cookies to wire racks and cool completely. Yield: 7 dozen.



    CHRISTMAS CAKE COOKIES
    2 lbs. Dates
    1/2 lb. candied cherries
    1/2 lb. candied pineapple
    1/2 lb. shelled almonds
    1/2 lb. Brazil nuts
    2-1/2 c. sifted flour
    1 tsp. baking soda
    1 tsp. salt
    1 tsp. cinnamon
    1 c. butter or margarine
    1 1/2 c. sugar
    2 eggs

    Chop almonds and toast until golden brown. Cream butter and gradually add sugar, then beat in eggs thoroughly.

    Stir in dry ingredients, fruit and nuts. Drop by teaspoon onto ungreased cookie sheet and bake 10 minutes,

    about 325 degrees for 35 minutes. Don't overbake.



    CHRISTMAS BUTTER COOKIES
    1-1/2 c. confectioners sugar
    1 c. margarine
    1 egg
    1-1/2 tsp. vanilla
    2-1/2 c. all-purpose flour
    1 tsp. soda
    1 tsp. cream of tartar
    Cookie decorations

    Mix sugar and margarine; add egg and vanilla. Mix thoroughly. Mix flour, soda and cream of tartar; blend.

    Refrigerate for 2-3 hours. Roll a portion of dough into 1/8-inch thickness; cut into desired shapes.

    Sprinkle on decorations. Place on lightly greased cookie sheets. Bake at 375 degrees for 7-8 minutes.



    CHRISTMAS SUGAR COOKIES
    3 1/2 c. flour
    1 tsp. baking soda
    1 c. butter flavor Crisco
    1 tsp. baking powder
    1/2 tsp. salt

    Mix flour, soda, baking powder and salt. Mix in the Crisco like pie dough until well blended. Add 2 beaten eggs,

    4 tablespoons milk, 2 teaspoon vanilla, and 1 cup sugar. Mix well. Roll out onto floured surface. Cut into shapes.

    Bake at 375 degrees for 10-12 minutes.



    HONEY CHRISTMAS COOKIES
    1/3 c. shortening
    1/3 c. sugar
    1 egg
    2/3 c. honey
    1 tsp. lemon flavoring
    2 3/4 c. flour
    1 tsp. soda
    1 tsp. salt

    Bake at 375 degrees. Mix shortening, sugar, egg, honey and flavoring. Blend in flour, soda and salt. Chill dough.

    Roll dough out 1/4 inch thick. Cut into shapes. Place 1 inch apart on greased cookie sheet. Bake until done. 5 dozen.



    CHRISTMAS FUDGE COOKIES
    1 can Eagle Brand milk
    2 tsp. butter
    6 oz. chocolate chips
    1 c. flour
    1 c. nuts
    1 tsp. vanilla

    Melt chocolate chips and butter on low heat. Stir and add Eagle Brand milk, flour, nuts and vanilla. Cool --

    spoon by teaspoon on greased pan. Bake at 325 degrees for 10-12 minutes.



    EASY CHOCOLATE CHRISTMAS COOKIES
    1 can condensed milk
    12 oz. pkg. chocolate chips
    3/4 stick butter
    Vanilla

    Melt above over boiling water.

    Add:
    1-1/4 c. flour
    1/2 tsp. baking powder
    1/2 tsp. salt

    Stir well. Add 1 cup chopped pecans. Drop by tablespoons onto cookie sheet. Bake at 350 degrees for 10 minutes.



    LACE COOKIES
    1 c. quick-cook oats
    1 c. sugar
    2 T + 1 t. flour
    1/4 t. salt
    1 egg, slightly beaten
    1/2 c. melted margarine
    2 t. vanilla



    We used to call cookies that turned out like this flop~~~lol--but soo crunchy and good!!!

    Combine all ingredients. Drop by 1/2 teaspoonfuls 3 inches apart onto aluminum foil-lined cookie sheets. I only do 9

    cookies at a time because they spread. Bake in a preheated oven at 350* for 6 to 8 minutes or until edges are brown.

    Cool completely before removing by carefully peeling cookies off foil. Store in an airtight container or they will soften.



    CHRISTMAS PRETZEL COOKIES
    2 lbs. white chocolate bark (can be melted in microwave or double boiler)
    8 to 10 oz. long stick pretzels, broken into 3
    2 c. Rice Krispies & 2 c. Captain Crunch (or 4 c. Rice Krispies)
    1 c. Spanish peanuts (or any nuts)
    Wax paper

    Mix everything together. Pour melted bark over all and spoon out on wax paper to form candy.

    Candy will harden as it dries.



    CHRISTMAS VANILLA ROLLED COOKIES
    3-1/2 c. flour
    1 tsp. baking powder
    1/2 tsp. salt
    1 c. shortening
    1 1/2 c. sugar
    2 eggs, well beaten
    1 1/2 tsp. vanilla

    Sift flour and measure. Add baking powder and sift again. Cream shortening. Add sugar gradually and beat until light.

    Add well beaten eggs and blend. Add vanilla. Combine dry ingredients with creamed mixture thoroughly and chill.

    Roll as thin as possible and cut with cookie cutter or form in small balls and flatten with bottom of glass. Sprinkle

    with sugar, chopped nuts, coconut. Bake in 400 degree oven 6 to 10 minutes. Makes 6 dozen cookies.



    Graham Cracker Cookies
    1 box Keebler graham crackers
    1/2 lb. butter
    1/2 c. sugar
    1 to 1-1/2 c. ground walnuts



    used to be our yummy after school treats before supper--yes--supper!!~~hahaha



    Boil butter and sugar 4 minutes. Remove quickly. Put graham crackers on cookie sheet first. Then butter and sugar

    then nuts. Bake at 350 degrees 8 to 10 minutes.





    CHRISTMAS CHOCOLATE CHIP COOKIES
    2-1/4 c. unsifted flour
    1 tsp. baking soda
    1 c. butter or margarine
    1/4 c. granulated sugar
    3/4 c. firmly packed brown sugar
    1 c. crushed candy canes
    1 (4 serving) pkg. instant vanilla pudding mix
    1 tsp. vanilla
    2 eggs
    1 (12 oz.) pkg. chocolate chips

    Mix flour and baking soda. Combine butter, sugars, pudding mix, and vanilla in large bowl; beat until smooth.

    Beat in eggs. Gradually add flour mixture, then stir in chips and candy canes.

    Drop by rounded teaspoonfuls (or roll into balls) and place on ungreased baking sheets.

    Bake at 375 degrees for 8 to 10 minutes.

    Makes about 7 dozen.





    WHITE ROLLED CHRISTMAS COOKIES
    1 c. powdered sugar
    1 tsp. cream of tartar
    1 tsp. soda
    1 c. butter (margarine may be used)
    2 c. flour

    Work like pie crust.

    Add:
    1 egg, well beaten
    1 tsp. vanilla

    1 tsp. almond extract, if desired

    This dough can be rolled and rerolled as often as necessary for cutting desired shapes. Will not get tough.

    Frost with favorite powdered sugar icing and decorate. *Also may be rolled in balls and pressed flat to 1/4 inch.

    Bake at 300 to 350 degrees for 8 minutes.



    CHRISTMAS CRESCENT COOKIES
    1/2 lb. butter (2 sticks)
    2 c. flour
    2 c. chopped pecans
    5 tbsp. sugar
    2 tsp. vanilla
    1 tbsp. water
    1/2 tsp. salt

    Cream butter and sugar; add vanilla and water. Sift flour and salt, stir into mixture. Add pecans and mix well.

    Shape into size of walnut and shape into crescent. Bake slowly at 325 degrees about 20 minutes.

    While warm, roll into powdered sugar.



    CAKE MIX CHRISTMAS COOKIES
    1 pkg. cake mix (chocolate, cherry, lemon) of your choice
    2 eggs
    1/2 c. shortening
    1 tbsp. water
    1/2 c. nuts

    Mix all together. Shape in 1" balls and roll in powdered sugar. You may want to chill dough before rolling.

    Bake 10 to 12 minutes at 375 degrees.



    Chocolate Log Cookies (NO BAKE)

    AWESOME!!!
    1 lb. powdered sugar
    1 stick melted butter
    2 c. crunchy peanut butter (I used extra crunchy)
    4 c. Rice Krispies

    Use a large mixing bowl. Put the powdered sugar together with the melted butter and stir with a spoon.

    I then use my hands to mix the peanut butter and Rice Krispies in with the powdered sugar and butter mixture.

    Pinch off enough of the mixture to make logs about the size of your thumb. Sort of roll them in your hand.

    Put them into the refrigerate for about an hour. Remove and frost with chocolate frosting.





  12. #297

    Pops and mine daily flu vaccine




    Apple
    Carrot
    Ginger Root
    Lemon
    Pomegranate
    Parsley
    *Oregano Oil/Olive Leaf extract

    Imagine if you will a virus engaged in battle with this potent beverage for control of your systems


    *Certified tincture of 85%: strong enough to neutralize or kill a wide variety of germs, fungi, bacteria and capable of sterilizing raw sewage.

    --->Dave


  13. #298
    Marine Family Free Member
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    Slinger,
    Is the parsley taken from the carrots? Do you have to seed the pomagranates? Do you peel the ginger root? Do you have to peel the lemons or anything else? All the ingredients look good. I would like to know the amounts of each and the preparation. What is the storage length in the refrigerator?
    Thanks in advance.


  14. #299
    Marine Free Member Wyoming's Avatar
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    Can you just take a few squirts of Oregano Oil/Olive Leaf extract, certified tincture of 85%: strong enough to neutralize or kill a wide variety of germs, fungi, bacteria and capable of sterilizing raw sewage.


  15. #300
    a few drops sure, but it doesn't make you feel like a million bucks


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