Recipes Wonderful USA, And More Cooking! [Archive]

Lanascountry

11-14-2007, 10:35 PM

http://i5.photobucket.com/albums/y187/lana-country/RECIPE-FILES/vinheader.jpg

PLEASE POST YOUR BEST RECIPE AND COOKING IDEAS~!

HI FOLKS,

I thought that for the upcoming HOLIDAY season (and ALL year),
it would great to have a recipe, cooking, and menu section.

PLEASE contact us with any suggestions. Everyone from EVERY state and
COUNTRY (nation) we would love for you to participate and POST your
best recipe or kitchen ideas HERE. Any unrelated or inappropriate postings
WILL be removed.

We are looking for recipes from very simple to gourmet.

The categories are: (in alphabetical order)
(We also will be adding as needed and suggested by users).

Appetizers
Beverages
COMFORT foods
Desserts
EASY to prepare
Healthy Choices
Meats and Main dishes
Salads
Vegetables
Vegetarian

PLease start you recipe with:
(EXAMPLE)
Main Dish
And the Title
(EXAMPLE) Macaroni and Cheese

A WONDERFUL COMFORT FOOD!

Main Dish

Macaroni and Cheese

BAKED HOMEMADE MACARONI AND CHEESE

1 POUND Elbow macaroni (DRY)
3 CUPS FINELY CHOPPED OR GRATED Cheddar cheese
1 sm. pkg. Mozzarella cheese
Milk
3 eggs
1 1/2 CUPS of bread crumbs
1/2 CUP FINELY CHOPPED GREEN OR SWEET RED PEPPERS (OPTIONAL)
Salt and pepper

Cook macaroni until done.(DRAIN very well!)
Add your cheeses, then add eggs, milk, green peppers, salt and pepper.
Mix and then put into baking pan, then put bread crumbs on top (AT LAST 20 MINUTES). Heat oven to 350 degrees. HEAT AND COOK FOR 35-40 MINUTES UNTIL GOLDEN BROWN.
Serves 4-6

Lanascountry

11-14-2007, 10:42 PM

(FROM SOUTHERN LIVING 2007 CHRISTMAS COOKBOOK)

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Fabulous for the holidays!
Pecan-Chocolate Chip Cookie Brittle

Is it a cookie or a candy! Regardless of what they decide, your
family and friends will love this crispy, creative version of the
classic holiday treat!

Prep: 17 min. Cook: 19 min.

1-1/2 cups all-purpose flour
1 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. Salt
3/4 cups butter, melted and cooled slightly
1/2 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 tsp. Vanilla extract
1 cup semisweet chocolate mini-morsels
1 cup pecan pieces, toasted (see note)
1/2 cup sweetened flaked coconut, toasted (see note)

1. Combine first 4 ingredients; set aside.
2. Stir together butter and next 3 ingredients in a large bowl; add flour mixture stirring until smooth.
3. Stir in chocolate morsels, pecans and coconut. (Dough will look crumbly.)
4. Press dough evenly into lightly greased 15" x 10" jelly roll pan, pressing almost to edges.
5. Bake at 350° for 19 minutes or until lightly browned and cookie "slab" seems crisp.
Cool completely in pan. Break cookie into pieces. Yield: 1 to 2 dozen cookie pieces.

Note: You can toast pecan pieces and coconut in the same pan at 350° for 8 minutes.

Lanascountry

11-15-2007, 08:48 PM

(Folks, we need your recipes too!) :D

This is EASY and FABULOUS!!
http://i5.photobucket.com/albums/y187/lana-country/RECIPE-FILES/zzzcheese.jpg

Pecan Cheese Ball
make-ahead
prep: 13 min. other: 2 hrs.

2 (8-ounce) packages cream cheese, softened
1 (8-ounce) can crushed pineapple, drained
1/4 cup chopped green bell pepper
2 tablespoons finely chopped onion
2 teaspoons seasoned salt
2 cups chopped pecans, toasted and divided

1. Combine first 5 ingredients; stir in 1 cup pecans. Cover and chill until firm.
2. Shape mixture into a ball; roll in remaining 1 cup pecans. Place cheese ball on a serving platter;
serve with crackers and strips of green bell pepper and red bell pepper. Yield: 1 (5-inch) cheese ball.

starshinin

11-20-2007, 05:36 PM

1 sq. unsweetened chocolate
1/3 cup boiling water
1/2 tsp. vanilla
1 Cup sugar
1 TBL butter
2 TBL corn syrup
1/8 tsp. salt

Melt chocolate, add butter and blend. Add water very slowly; bring to boil and add sugar and corn syrup. Boil 5 minutes. Cool and add salt and vanilla

pour over your favorite ice cream. can be reheated in your microwave.

one of my friends made this and it never made it to the ice cream, she ate it right out of the pan, a definite chocaholic:D

Lanascountry

11-20-2007, 06:36 PM

STAR has CHOKLIT! :D
Yummy Yumm yum..I have been buying that kind that is like $2.50 for 'bout
7 ounces..I could make a QUART of this!! :D

starshinin

11-22-2007, 08:47 PM

oh lana, if'n ya like choklit, u's love this..it's an ole family recipe...not duped from restaurants or stores --though i have passed it on to a famous chef in philly...ut oh...but he knows da background...

and the sad thing about this recipe, is the more u reheat it, the sugary and better it gets...just so very good if'n i do say so meself...
god's blessins

starshinin

11-25-2007, 07:46 AM

this recipe comes from me great grandma...so that dates it back to the 1800's...already made a batch and it's almost gone..

christmas cookies

5 cups flour 2 cups sugar
1 cup lard 3 teaspoons baking powder
1/2 teaspoon salt 1 teaspoon vanilla
2 eggs - beaten in cup with fork & fill cup up with milk

mix like pie dough: sugar, flour, lard, baking powder and salt
then add eggs and milk (i put the vanilla in this mixture)
let stand for half an hour, then roll out and cut with cookie cutters

bake on ungreased cookie sheet at 375 for about 10-12 minutes

starshinin

11-25-2007, 07:47 AM

another recipe passed down from me grandma (this grandma came from germany)

1 cup buttermilk
1/2 teaspoon soda
1/2 teaspoon salt
1 egg
1 cup flour

mix altogether then by large spoonfuls put in hot skillet

Lanascountry

11-25-2007, 11:16 AM

Star do you have your Gma's biscuit recipe? The cookies sound like
my Grandmama's (Alabama) 'tea cakes'.

starshinin

11-26-2007, 05:14 AM

lana, i don't remember her ever making biscuits. being originally from ohio, they weren't a biggie with us like they are here in bama
god's blessins

MickeyMouse

11-26-2007, 11:33 AM

3 Three Musketeers candy bars
1 package Pillsbury Crescents

Slice candy bars into 8 pieces. Unfold crescents. Place one piece of candy in the center of each crescent. Fold crescent around candy, being sure to cover all of it. Pinch seams closed. Place on ungreased cookie sheet. Bake in a 375 degree F oven until golden brown, about 11 minutes. Serve warm.

2.Almond Joy Chocolate Pie
6 to 8 servings

MickeyMouse

11-26-2007, 11:35 AM

6 to 8 servings

Crust
20 miniature Almond Joy candy bars or 10 large bars
3/4 cups graham cracker crumbs

Filling
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 cup Hershey's cocoa
1/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
16 miniature Almond Joy bars or 8 regular,
cut into 1/2-inch pieces (place candy in
freezer 15 minutes for easy cutting)

Sweetened whipped cream or whipped topping

Preheat oven to 325 degrees F. Lightly butter a 9-inch pie plate and set aside.

Place crust ingredients in a food processor and process until mix is thoroughly blended. Press onto bottom and up sides of pie plate. Bake 10 minutes. Remove and allow to cool completely.

In a medium saucepan, stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring for 1 minute. (This will be very thick.) Remove from heat and blend in vanilla and candy pieces and stir until melted.

Pour into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.

MickeyMouse

11-26-2007, 11:37 AM

1/2 cup butter or margarine
3/4 cup granulated sugar
1 egg
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2 bite-size Baby Ruth candy bars, chopped

Cream together butter and sugar. Add eggs and vanilla extract. Mix well. Mix dry ingredients together. Add to egg mixture. Mix well. Add chopped Babe Ruth Candy bars. Drop by heaping teaspoonful on cookie sheet. Bake at 375 degrees F for 12 to 15 minutes.

Makes 2 dozen

MickeyMouse

11-26-2007, 11:39 AM

1/2 cup butter
3 pounds confectioners' sugar
1 1/2 cups whiskey
Nuts
1 stick paraffin
1 large Hershey milk chocolate candy bar

Soak nuts in whiskey for several hours.

Mix together butter, sugar and whiskey.
Form into small balls. Put a nut in the center.
Melt paraffin and candy bar together.
Put a wooden pick into each ball and dip into chocolate

Lanascountry

11-26-2007, 12:41 PM

OHHHHH!! MM!! :D
Yummy!! Thank you!!

MickeyMouse

11-26-2007, 08:39 PM

Sugared Pecans: In small skillet combine 2 tablespoons butter and
1 tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir only till
heated and barely bubbly. Sprinkle with 4 tablespoons sugar.
Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY!
Work fast. Dump them into paper towel lined plate.
Spread out to cool while you prepare the rest.

Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup
boiling water. Cover pan with lid 20 minutes. Drain and discard water.
Add 1/2 cup packaged shredded coconut to raisins. Set aside.

Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to
boil. While you wait for that to boil, combine in medium bowl, 3 cups
Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten
thick dough. When water come to boil, drop dough by rounded tablespoonful
into boiling water, making about 14 dumplings. Cover pan with lid. Simmer
dumplings very gently 20 minutes. Uncover and let cook another 10 minutes
gently. Baste often in the liquid, which is now becoming thickened and
creamy looking. Remove pan from heat. With slotted spoon remove HALF of
dumplings to greased 8" square baking dish. Sprinkle with pecans and
raisins/coconut. Arrange rest of dumplings over that. Set aside.
Make sauce next.

Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan.
Bring to boil. Stir constantly. Add 1 cup packed light brown sugar,
stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or
till sugar is completely dissolved and sauce drops from spoon in large
drops rather than like water. It should be the consistancy of smooth gravy.
Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes.
Cover; refrigerate to serve within few days. Micro warm servings or
use cold with a scoop of ice cream on top of each. Serves 6 to 8.

MickeyMouse

11-26-2007, 08:40 PM

2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter

DEFROST hashbrowns.

COMBINE next 7 ingr. and mix with hashbrowns.

PUT all in a 3 qt. casserole.

SAUTE cornflakes in butter and sprinkle on top.

COVER and BAKE at 350 for about 40 min.

MickeyMouse

11-26-2007, 08:41 PM

vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces

ON THE SIDE: bleu cheese dressing & celery sticks

Heat oil in a deep fryer to 375. You want just enough oil to cover the
wings entirely -- an inch or so deep at least.

Combine the butter, hot sauce, ground pepper, and garlic powder in a
small saucepan over low heat. Heat until the butter is melted and
the ingredients are well-blended.

Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings
in a large bowl and sprinkle the flour mixture over them, coating each
wing evenly. Put the wings in the refrigerator 60-90 minutes.
This will help the breading to stick to the wings when fried.

Put all the wings in the hot oil and fry 10 to 15 minutes or until
some parts of the wings begin to turn dark brown. Remove from the oil
to a paper towel to drain. Don't let them sit too long, because you
want to serve them hot. Quickly put the wings in a large bowl. Add the hot
sauce and stir, coating all of the wings evenly.

Serve with bleu cheese dressing and celery sticks on the side.

MickeyMouse

11-26-2007, 08:42 PM

4 Vidalia or Texas Sweet Onions

Batter:
1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer

Seasoned Flour:
2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper

Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter
to coat thoroughly. Gently place in fryer basket and deep-fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.

Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 C. Chili sauce
1/2 tsp. Cayenne pepper

MickeyMouse

11-26-2007, 08:49 PM

Dough:

1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water

Garlic Spread:

1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley

To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.

Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.

Brush baked biscuits with the garlic topping.

MickeyMouse

11-26-2007, 08:50 PM

1/2 cup unsalted butter, softened
1 cup brown sugar
3 T granulated sugar
1 egg
2 t. vanilla extract
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1-3/4 cup flour
1-1/2 t. instant espresso powder, slightly crushed
8 ounces semi-sweet chocolate chips

Cream the butter with the sugars until fluffy. Beat in the egg & vanilla
extract. Combine the dry ingredients & beat into the butter mixture.
Stir in the chocolate chips. Drop by large spoonfuls on a greased cookie
sheet. Bake at 375 8-10 minutes, or 10-12 minutes for a crispier cookie.

MickeyMouse

11-26-2007, 08:51 PM

1 c Milk
1/2 c Nestle's Quik
3 c Softened Vanilla ice cream
-in refrigerator 1 hour

Blend Milk and Quik for 10 seconds on high speed.

"Pulse" in the ice cream until barely mixed.

Gene10

12-02-2007, 07:01 PM

As I am a 70 year old southern retired gent, I do most of the cooking at home, as wife still works as an LPN. I found this great recipe long ago in our utility members' monthly book. I have prepared it many times over the years. In my opinion, it is mouth watering delicious. Perhaps you may want to try it also.

Ingredients:

3 pound chuck roast.
3 Table spoons vegetable shortening.
2 onions, finely chopped.
2 cloves garlic.
1/2 cup ketchup.
1 teaspoon salt.
1/8 teaspoon pepper.
1 cup water.
5 carrots, cut in 1/2 inch slices.
4 small potatoes.

Directions for cooking:

Brown meat on all sides in a heavy skillet or Dutch oven in the shortening.
Then add onions, garlic, and the 1 cup of wate, ketchup, salt, peper.
Simmer UNCOVERED for 30 minutes on stove's burner.
Then COVER and simmer for 2 1/2 hours in 250 degree oven. Then ADD the the carrots and potatoes and cook for 2 hours more.

(NOTE) I use the baby carrots for mine.

Lanascountry

12-03-2007, 06:30 AM

Hey there Gene..We live in the Smokies and this is very similar to the recipe
we use..LOL, since (HE) :D retired he is also doing much of our cooking..It does
sound delicious!! (It is time for me to fix one). LOL, I so appreciate your participation.
I checked last night on your auctions..guess what... you gotta list!! :p

Have a lovely day everyone!!
(off to work!! ughhh)

Lanascountry

12-03-2007, 04:43 PM

APPLE CRUMB PIE
Pie Ingredients
2/3 c. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
6 to 8 green or baking apples, pared and sliced
1 unbaked 9 inch pie shell

Directions
Blend sugar and spices; toss with apples. Arrange mixture in pie shell.

SUGAR CRUMB TOPPING:
3/4 c. packed brown sugar
1/4 c. sugar
3/4 c. flour
1/4 tsp. salt
1/2 c. butter

Blend sugars, flour and salt. Cut in butter until mixture is crumbly. Spoon
crumb topping over apples. Bake at 425 degrees for 15 minutes. Reset
temperature to 350 degrees and continue baking for 35 to 40 more minutes.

cimscuriocorner

12-03-2007, 04:47 PM

Gene,
The pot roast sounds good. Do you know how long in a crock pot?

Lana,
sorry I don't like apples but the rest of the family does so will try this to.

Lanascountry

12-03-2007, 06:58 PM

Cim..sometime I cook mine all day while I work..IF you like REALLY tender!
His recipe is fabulous!!
(We also use the petite carrots and a bay leaf):D

paige2007

12-04-2007, 10:39 AM

OK people!! I am hungry now LOL!

I too live in the smokies on the tn side, but only for 6 years.

I am printing off both recipies and going to try them out on sunday.

Kind Regards,

paige2007

Lanascountry

12-04-2007, 05:21 PM

:D LOL, Ms.. Paige!! Send me a note about where you live..It IS God's country isn't it?
I have never seen a more beautiful area..(I love the beach though..We moved here
from Florida)!! However, I would rather LIVE here! :)

Lanascountry

01-04-2008, 05:30 PM

Hey folks, I haven't made this cake in a while..for me it is easy, and this time of the
year, I am MORE likely to have the ingredients!!
This cake was introduced in the 70's about the same time as 'LAUGH-IN'..you remember
that silly show?? :eek: This cake is INCREDIBLE!!
BTW, I have made this is a bundt pan, a sheet cake pan, and a tube pan!! :)

Sock It To Me Cake

Category: Sock-it-to-me Cake
Serves/Makes: 10 ---- Difficulty Level: 3

Ingredients:
1 box butter cake mix
4 eggs
1 teaspoon vanilla (optional)
1/2 cup sugar
3/4 cup Wesson oil
8 ounces sour cream
1/2 cup chopped pecans
2 tablespoons brown sugar
2 teaspoons cinnamon
***Glaze***
1 cup confectioners sugar
3 tablespoons of milk, orange juice or lemon juice.

Directions:
Mix cake mix, sugar and oil. Mix in eggs, one at a time. Add

vanilla; add sour cream. Stir in pecans. Pour half of batter into

greased tube pan. Mix brown sugar and cinnamon. Sprinkle brown

sugar-cinnamon mixture over batter. Add remaining batter; do not

stir. Bake in moderate oven at 350 degrees for 60 to 65 minutes

until cake tests done. (You can also use oblong pan.)

Glaze

Mix and spread while cake is hot.

Lanascountry

02-14-2008, 02:43 PM

THOUGHT IT ABOUT TIME WE GOT THIS THREAD GOING AGAIN!! :D
CHOCOLATE CARAMEL BROWNIES
1/4 cup Butter or margarine 2 oz Unsweetened baking chocolate
2 Eggs 1 cup Sugar
1/2 cup All-purpose flour 1 tsp Salt
1/2 tsp Vanilla 1/2 cup Pecan halves
-----CARAMEL SAUCE-----
1/4 cup Butter/margarine
1/3 cup Brown sugar
3/4 cup semi sweet chocolate chips
Preheat oven to 350oF. Lightly grease an 8" square pan. In small saucepan,
melt 1/4 c butter or margarine and chocolate over low heat. Set aside. In
medium bowl, beat eggs until light. Beat in sugar, flour, salt and vanilla until
blended. Stir in melted chocolate mixture; pour batter into prepared pan. Bake
for 15 minutes.
Meanwhile, prepare Caramel Sauce. In small saucepan, mix butter or
margarine and brown sugar. Bring to boil, stirring constantly. Stir and simmer
1 minute. Remove brownies from oven and sprinkle evenly with pecans.
Gently pour caramel sauce over brownies. Return pan to oven and bake 15
minutes longer, until caramel is bubbling.
Remove brownies from oven and sprinkle with chocolate chips. As chocolate
chips begin to melt, gently swirl with a knife. Cool completely before cutting.
Chill to harden chocolate, if necessary.

unclejunk1

02-29-2008, 09:53 PM

Here is a simple thing even a dummy like me can do.

One box of Ritz Crackers
Two Packs of Andes mint chips you can get them at Wal-mart or whereever you choose.

So very simple, use a double boiler or a glass bowl over a pot with an inch or two of water.
Melt the chocolate mint chips in the bowl or double boiler. With a pair of tongs dip the crackers in the melted chocolate one at a time and place them on wax paper to cool.

You will not believe how good they are.

Lanascountry

02-29-2008, 10:14 PM

THESE sound FABULOUS, Unca' J!! Easy as well..I am gonna try 'em!!
The Deputy and I love BOTH chocolate and Ritz!! Get some more in here and
many thanks!!:D

CreationsWithHeart

03-03-2008, 01:25 PM

Oh my goodness! MM, that hashbrown casserole sounds soooooo good! I love Cracker Barrel too!
All the "treats" sound so good right now! Yummm!! Can ya hear my stomach rumblin'?
Anyone have a quick and easy chicken recipe? Well, besides chicken and rice (I've made that way too many times!) Lookin' for somethin' new and yummy!
I'll be back! I have to try some of these recipes!!
:D

Lanascountry

03-04-2008, 06:47 PM

Hi Julie, I thought you might like this one..My daughters make it now as well~! :D

http://i5.photobucket.com/albums/y187/lana-country/RECIPE-FILES/ZZZzZZZZZZZZZZzZZZZZZZZZZzZZ9-30-ZC.jpg

Chicken Breasts With Dijon Mustard Sauce

Use a countertop grill or grill pan on the stovetop to make this flavorful chicken recipe, or cook the chicken under the broiler or on an outdoor grill. Dijon mustard and apple juice add flavor to the marinade and cream is added before serving to make a fabulous sauce.
INGREDIENTS:
4 boneless chicken breast halves
1/2 cup Dijon mustard
1/2 cup apple juice
1/2 teaspoon dried leaf tarragon (optional)
1/2 teaspoon onion powder
1/2 teaspoon salt
1 tablespoons fresh chopped parsley or 1 teaspoon dried parsley flakes
2 tablespoons brown sugar
Dash ground black pepper
1/2 cup heavy cream
PREPARATION:
Wash chicken and pat dry. Put the chicken between sheets or plastic and pound gently to a uniform thickness, about 1/3 to 1/2-inch thick. In a bowl, combine the mustard, juice, tarragon, onion powder, salt, parsley, brown sugar, and pepper. Put chicken into a shallow dish or food storage bag and add the mustard mixture. Turn the bag and gently massage the marinade into the chicken; seal bag and refrigerate for 1 to 2 hours.
Remove chicken from the marinade and pour the excess marinade into a saucepan. Grill the chicken for about 6 to 8 minutes on each side in a pan grill over medium-high heat or for about 8 to 10 minutes in a full stove top grill, or until the chicken is cooked through. Meanwhile, add the cream to the mustard mixture in the saucepan and bring to a boil over medium heat; reduce heat to low and simmer for 1 minute.

Serve the grilled chicken with a few tablespoons of the creamy mustard sauce. Serves 4.
Great with potatoes, rice, or noodles, salad (or fruit) and rolls
(Chicken with sauce & wild rice in picture).

CreationsWithHeart

03-04-2008, 07:37 PM

Hey Lana!
Boy, does that look and sound good! I'll be tryin' that for sure!!!
Thanks for typin' it all out too! You deserve a treat for that! Whatever you want, it's on me! ;)

See ya around!

Lanascountry

03-06-2008, 01:55 PM

Hey Julie, I have made this for a long time. The girls now make it as well..It IS best with wild rice,
but I have used yellow rice, or mashed potatoes! You can vary it a bit, as I do (EVERYTHING)!!:D
and leave out some/or add your own touches. Please put your recipes in as well!!

CreationsWithHeart

03-06-2008, 02:25 PM

Hey Lana!
Great suggestions! Can I have a bowl of mashed potatoes NOW?! I'm so ready for dinner! If I only knew what to make...
If I can think of a recipe that is worthy, I'll certainly add it to the list. Right now, everything is quick and easy! Can't forget about the left-overs either! Ya know, I think Pizza Night is the best!! ;) I'll get to thinkin'!

Lanascountry

05-07-2008, 08:45 AM

Lemon-Blueberry Chess Squares

An easy and delicious spring or summer dessert!
INGREDIENTS:
2 cups fresh or frozen blueberries, rinsed, let dry
1 tablespoons granulated sugar
2 tablespoons fresh lemon juice
zest of 1 lemon, divided
1 box yellow cake mix, butter or lemon
4 eggs, divided
1 stick butter or margarine, softened
2 3/4 cups confectioners' sugar
1 package (8 oz.) cream cheese
PREPARATION:
In a bowl, combine blueberries with sugar, lemon juice and half of the lemon zest. Set aside.
Mix cake mix with 1 egg, softened butter and the remaining lemon zest. Pat into a buttered and floured 13- x 9-inch baking pan.

In a mixing bowl with hand-held electric mixer, beat confectioners' sugar with cream cheese and remaining 3 eggs until smooth. Gently stir in blueberry mixture; pour over cake. Bake in a preheated 325° oven for about 45 to 55 minutes, or until browned. Let cool completely; chill and cut into squares.
Serve with fresh blueberries and a dusting of confectioners' sugar, if desired. Store in the refrigerator.

rockyroad*sleep

05-25-2008, 01:05 PM

Don't know what this is called but I do know it's addictive so be very careful who you serve it to.
1pk Puff Pastry Shells
1 Box Cook n Serve vanilla pudding
1pk Frozen Berries (your choice)
Cool Whip

1pk Puff Pastry Shells (cook as directed on box)
Take top off cooked shells and remove inside
Cook pudding as directed

Let pastry cool then put cooked pudding inside pastry shell
Spoon thawed berries over top
Put pastry top back on top of berries
Top with plenty of cool whip
DIG IN!!
My family loves this desert and for quite a while we were addicted to it but we managed to kick the habbit and now we fall off the wagon just every once in a while:p

Lanascountry

06-19-2008, 09:28 PM

This recipe is the property of Oxmoor House Publications.
It is FABULOUS!

http://www.oxmoorhouse.com/images/en_US/local/products/altview_large/543553_lg_2.jpg

Chunky Apple Cake with Cream Cheese Frosting
Prep: 25 min. Cook: 45 min.

1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts, toasted
Cream Cheese Frosting
Chopped walnuts, toasted (optional)

1. Stir together first 4 ingredients in a large bowl until blended. Combine flour and next 3 ingredients; add to butter mixture,
stirring until blended. Stir in apple slices and 1 cup walnuts. Spread into a greased 13 x 9 inch pan.

2. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired. Store in refrigerator. Yield: 12 to 15 servings.

Cream Cheese Frosting
Prep: 10 min.
1 (8-ounce) package cream cheese, softened
3 tablespoons butter or margarine, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Gradually add sugar and salt, beating until blended. Stir in vanilla. Yield: 1 2/3 cups.

bumpers53

06-24-2008, 08:04 AM

Angel Flake Biscuits

5 cp. flour 2 Tbsp. sugar
1 tsp. baking soda 3/4 cp. crisco shortening
1 tsp. salt 2 1/2 tsp. yeast
3 tsp. baking powder 2 cp. buttermilk

Dissolve yeast in warm water (about 1/2 cp.), sift dry ingredients together in a large mixing bowl, cut shortening with a pastry blender (though my mom always used a fork) and stir buttermilk in to make a dough.

Spray Ziploc bag with Pam or other veggie spray - dump dough into bag. Keep in fridge (it will rise in bag). The dough lasts about a week and you can pinch off what you need, roll or shape into 1/2 inch thiick biscuits and bake at 400 degrees for about 15 to 20 minutes or until golden brown.

This is a recipe my mom always used and I continue on because they are light and fluffy like biscuits are supposed to be. My family loves them.

bumpers53

06-24-2008, 08:14 AM

Waverly Nut Crackers

This is salty and sweet and great for any occasion!

1 box Waverly or any Club crackers
2 Sticks Butter
1 Cup Light Brown Sugar
Chopped Pecans

Line a large cookie sheet with crackers placing them down flat and close together as possible.

Melt butter and brown sugar in a medium saucepan. Bring to a boil stirring frequently to a syrup.
Drizzle over crackers (I just spoon over). Sprinkle with pecans.

Bake at 400 degrees for about 6-8 minutes to carmelize the syrup a nice light brown color. Take out of oven an cool for about 5 minutes then remove from pan. (Careful becuase they will still be hot)

I have varied this recipe at times to add coconut when I added the pecans and sometimes chocolate stars. It is great for the holidays or functions at our DAV. Everyone seems to love them and they are not hard to make..

bumpers53

06-26-2008, 07:36 AM

Great for Grillin

Simple Homemade Barbeque Sauce

1/2 cup of oil

3/4 cup chopped onion

3/4 cup ketchup

3/4 cup water

1/3 cup honey

1/3 cup lemon juice

3 tablespoons of worchester sauce

2 tablespoons of mustard

1/2 teaspoon pepper

Cook onion in oil until tender. Add rest of the ingredients and simmer 15 minutes and enjoy.

bumpers53

06-26-2008, 07:41 AM

This one is for a group and a spicier variation barbecue sauce
BARBEQUE CHICKEN FOR GRILL

6 lbs. chicken pieces
1/4 c. water
1/4 c. vinegar
3 tbsp. vegetable oil
1/2 c. chili sauce or ketchup
3 tbsp. Worcestershire sauce
1 tsp. dry mustard
1 1/2 tsp. salt
1 1/2 tsp. pepper
2 tbsp. chopped onion
1/4 c. honey

Combine all ingredients except chicken in saucepan and simmer for 5 to 10 minutes.

For grill: Baste chicken with sauce and turn on grill every 10 minutes.

Lanascountry

06-26-2008, 10:11 AM

YUMMERS Bumpers!! :D

bumpers53

06-28-2008, 09:11 AM

This is a nice easy summertime dessert for everyone!

SUMMER DESSERT

1 lg. and 1 sm. pkg. strawberry gelatin
2 pts. frozen or fresh strawberries
1/3 of an angel food cake

Prepare gelatin according to package directions. Pour over strawberries and angel food cake that has been crumbled into small bite size pieces in a 9x13x2 inch pan. Refrigerate until firm. If gelatin is allowed to thicken slightly, the cake will not absorb as much. If you desire the cake to absorb the gelatin, pour it over the cake immediately upon mixing. After firm cut into serving pieces and top with whipped cream. Serves 12.

Lanascountry

06-29-2008, 06:56 PM

My Best Ga. Southern Fried Chicken

Ingredients
1 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1 (2 1/2-3 pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
3 cups vegetable oil
1/4 cup bacon drippings (optional, but GOOD!)

Preparation
Wash chicken very well and pat dry. Use approximately the (first) 1 tsp. salt on the chicken
prior to breading it.
Note:
I find that chicken fresh from the store (or farm) is much better than chicken that has
been frozen.
Mix buttermilk and eggs and litely beat the two together.
Put each piece of chicken indivually into the egg mixture.
Combine remaining salt/pepper and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal.

Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°.
Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

bumpers53

06-29-2008, 07:34 PM

Sounds yummy I printed it out and gonna try it with mashed potatoes and gravy and fresh green beans from the garden. My hubby is in for a treat! Thank you Lana always looking for a good home cooked meal idea that is different from our usual.

Lanascountry

06-29-2008, 09:15 PM

I have no idea why that bit of bacon grease makes it even better, but it is optional!!:rolleyes:
Hey BTW..we like small garden peas with our meal like you said as well and homemade
biscuits!! I will list my garden peas in white sauce. (sometimes we do instead of gravy)
want that one..? It sounds awful but it is easy and FABU!! :D
Have you ever noticed some people do not even know how to make GREAT mashed
potatoes? I could eat them every day!! Do you use cream and real butter in yours Bumps? :)

bumpers53

06-30-2008, 04:11 PM

Absolutely cream & real butter and an old tim potato masher to mash them before I whip them :) Yes, the white sauce and peas recipe please, sounds different which is what I like. I was brought up to know good home cooked meals and like to spend my Sundays on special ones. I have the old standbys that my family has enjoyed through the years but like trying something different here and there which a lot of times becomes a "new" old standby over time. I still laugh because my grandaughters perfer to come to my house over McDonald's anytime and never hesitated to say so and when they were younger my daughter tried feeding them a bowl of cereal for breakfast and the younger one who was 5 at the time informed her that cereal was not breakfast, biscuits & gravy with eggs and sausage or ham was breakfast. A good breakfast should be cooked and cereal was not cooking! She is 15 now and doesn't mind getting up and fixing biscuits and gravy with bacon or sausage & eggs. She also loves to cook so I am happy to see she was paying attention to granny even back then.

bumpers53

07-10-2008, 03:06 PM

STRAWBERRY WHIPPED SENSATION

4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

Oh my gosh, I got this off the coolwhip lid and this was soooo good!

bumpers53

07-10-2008, 03:10 PM

Hey Lana I still want the garden peas in White Sauce recipe - my family is hungry lol!

bumpers53

07-10-2008, 03:20 PM

Wonderful Hash Brown Potatoes

2 medium russet potatoes, shredded
1/2 medium onion, finely chopped
1/4 cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste

Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately. Usually a decent size serving for 3 people so when I make it I double the ingredients.

I have tried different recipes for these but everyone seems to like these best.

Lanascountry

07-11-2008, 03:52 PM

Here it is Bumpers..told you easy! :D
Lana's Lesueur Creamed Green Peas

Ingredients

2-Regular size cans Lesueur tiny green peas
4 Tablespoons butter (or more if you like)
2-3 Tablespoons flour
1 cup half & half
1 cup whole milk
1/4 teaspoon salt
1 teaspoon sugar

Directions
pour peas into colander and drain. Reserve about a cup (you probably will not need this much,
just in case your sauce is too thick. (also adds a nice flavor)

Using sauce pan melt butter over medium heat and stir in flour.Stir until very smooth.
Gradually add milk and half & half stirring constantly until thick and creamy.
Stir in sugar, salt and peas. Taste.

Feeds 6. This is fabulous over mashed potatoes in place of gravy.
(Great with chicken, roast beef, meat loaf and more!)

bumpers53

07-11-2008, 08:04 PM

Can't wait to try it Sunday - Might do a meatloaf on the grill, mashed potatoes, creamed peas and top it off with cherry cobbler.

bumpers53

07-13-2008, 08:15 PM

Wow, the creamed peas went over big!! The family loved them! Can't wait until next function at our veterans auxiliary that has us bring side dishes! Thank you Lana!

Lanascountry

07-13-2008, 09:41 PM

Bumps..you know you can also use fresh or frozen peas but my girls and
their families, ALWAYS want me to use Lesueur!! :D I know you know you
may triple or whatever this..also for functions, I have used other veggies,
mushrooms, carrots, onions, pimentos!! You need to join my online cooking
group..Fabu recipes and chefs even sharing expertise.. You would LOVE
it!! PM me..:D

Lanascountry

07-30-2008, 12:11 PM

Here is one you all might like!! :D

A&W Onion Rings
1 cup McCormick Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer
Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a
batter using a fork. There will be some small lumps; don't worry
about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the
preheated oil. Deep fry 3−5 minutes until golden brown. Remove
to a paper towel lined plate, salt lightly, and serve hot

spooky36

08-09-2008, 06:40 PM

Now I am a hopeless cook. I own one pan and one fry pan and usually just toss everything into the microwave. But I have just finished looking through these recipes and they look sooooo goooood, I might just be tempted to put the fire department on standby and give it a go.

Lanascountry

08-10-2008, 12:27 PM

Hey guys.. I have a ??...Do either of you have a great recipe
for country cornmeal HOECAKE?
(The kind you eat with fresh vegetables and greens?)

Thanks everyone ... if you know..please post it?:D

bamadog_8

08-10-2008, 01:38 PM

Lana,
It seems like I remember my Mother frying these up, using her regular cornbread recipe but I've tried that and mine just did not turn out as well:)
She would also take the leftover mashed potatoes from lunch and fry up potato patties for supper, adding chopped onions to the mix first... I've tried that too... also with mixed results! :o

bama

Lanascountry

08-11-2008, 05:27 PM

LOL, Bama..I am a good cook as you can see on my link below..but lol..
I LOVE tater patties and mine fall apart!! :confused: I have a recipe for
the cornmeal (lace) hoe cake by Paula Deen..but gosh SOOO greasy!
I will get it right..I found the bestest flour for biscuits I ever used! :D
(it is from North Carolina and is called Southern Biscuit flour)

Sports_Card_King

08-12-2008, 01:13 AM

this is the most heartless place Ive ever been to LOL. Im trying to lose weight and I see all these recipies. I think I gained 10 pounds just reading the first 2 pages LOL

Maybe in a few days Ill start posting mine :D

Sports_Card_King

08-12-2008, 01:39 AM

Well since I remember reading some young lady on here likes taters, This one seems only fitting to post first ;)

Creamy Cheddar "Taters"

Ingredients :
3 1/2 to 4 pounds baking potatos (cleaned)
12 ounces shredded cheddar cheese (around 3 cups)
1 cup milk
1/2 cup whipping cream
1 tearspoon dry mustard
1/8 teaspoon nutmeg
1/8 teaspoon black pepper

Directions (like I follow em LOL)
Combine taters with enough water to cover in a large saucepan. Bring to a boil over medium-high heat, until taters are tender (usually about 20-25 minutes). Drain and let stand to cool.

Coat the bottom & sides of a 13/9 inch backing dish with butter. Peel taters & chop coarsely. Place in prepared baking dish.

Heat the cheddar in a small saucepan over low heat (stirring frequently). Stir in milk, cream, dry mustard, nutmeg & black pepper. Pour sauce over taters. Cover and chill for about 30 minutes.

Preheat over to 350*. Remove cover from the taters. Bake until taters are heated through & lightly browned (about 35 minutes).

I usuallly serve these with Cornish Game Hens and green beans

Lanascountry

08-12-2008, 09:36 AM

Hey Butch..
I LOVE taters..! Would you list this in our recipe area also..we need to hear
from our great male chefs!!
Thank you for a great recipe (and menu!!) :D

Sports_Card_King

08-12-2008, 12:37 PM

Hey Butch..
I LOVE taters..! Would you list this in our recipe area also..we need to hear
from our great male chefs!!
Thank you for a great recipe (and menu!!) :D

Will do. Wont be for a few days though. Need to finish the apartment first.

Wait till I post the dessert one for tonight ;) (infact I made it today)

Now do you see why Cheryl married me? LOL :D

Sports_Card_King

08-12-2008, 02:19 PM

This one I just made today.

Chocolate Heavenly Hash

Ingredients
1 12 Ounce package chocolate chips
4 egg yolks
3 1/2 cupswhipping cream (divided)
3 tablespoons granulated sugar
1 cup chopped pecans (or any other nuts you prefer)
1 teaspoon vanilla extract
1 10 ounce angel food cake
chocolate curls (optional garnish)

Heat chocolate chips in a medium saucepan over low heat, stirring frequently, until they are melted

Whisk egg yolks with 1/2 cup cream in a medium bowl until blended. Add the egg yolk mixture gradually to the chocolate, whisking continually, until blended. Let stand until cooled.

Pour remaining cream into a large bowl. Beat at high speed, gradually adding the granulated sugar until soft peaks form.

Stir in nuts & vanilla extract into chocolate mixture. Fold into cream.

Tear cake into bite sized pieces. Layer half the cake and half the chocolate mixture into a tall glass bowl. Top with remaining cake & spread with remaining chocolate mixture. Cover and chill for about 2-3 hours. Garnish with chocolate curls if desired.

*Note #1 - On step 4, Cheryl usually likes me to add in a cup of mini marshmallows, cut in half.
*Note #2 - Rather then Chocolate curls, kids love it when you add rainbow cake sprinkles to the top.

Lanascountry

08-12-2008, 02:52 PM

CRISPY FILLET OF FLOUNDER with Almonds
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

4 slices fillet of flounder (you may substitute other fish)
1/2 c. milk
2 c. corn flakes
4 tbsp. butter
1/4 Cup Chopped Almonds
salt and pepper and other spices to taste

Preheat oven at 450 degrees.
Rinse the fish with cold water.
Use a glass baking pan or Corningware dish.
(Spray well with baking spray).
Roll the fish in the 1/2 cup milk so that breading will stick and will help keep the fish moist.
Crush the 2 cups of corn flakes with your hands as you sprinkle over the top of the fish.
Press almonds onto top of fish.
Melt the 4 tablespoons of butter and pour over top of the fish.
Place in preheated oven for 15 to 20 minutes, then serve immediately

We enjoy this with tartar sauce.
THIS IS OUR TONIGHT'S 'SUPPER' WITH BROCCOLI AND CARROTS AND LIGHT HUSH PUPPIES.

Lanascountry

08-13-2008, 11:32 AM

Blueberry Cake

1/3 cup margarine
1 cup sugar
1/4 tsp salt
1 tsp vanilla
2 eggs, separated
1 1/2 cup plus 1 tbsp. flour
1 tsp baking powder
1/3 cup milk
1 1/2 cup fresh blueberries
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
For Topping:
1 cup soft brown sugar
4 tbsp plain (all purpose flour)
5 tbsp cold butter

Cream margarine with 3/4 cup of the sugar.
Add salt and vanilla.
Add egg yolks and beat until creamy.
Sift 1 1/2 cups flour with the baking powder.
Add alternately with milk to egg yolk mixture.
Beat egg whites until stiff, and add remaining sugar.
Coat berries with 1 tablespoon flour and add to batter.
Fold in egg whites.
Pour into a battered 8 inch square pan.
Sprinkle with more blueberries
Sprinkle the crumb topping over the blueberries

To make Topping:
Mix ingredients well.

Bake at 350 degrees for 50 minutes.

Lanascountry

08-21-2008, 06:48 PM

AMISH BREAD STARTER
(note: the Amish recipes and methods are NOT the easiest,
they are IMHO, some of the finest cooks in America and
throughout the world.)

2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda

Directions
Combine ingredients in large airtight container with lid.
Store at room temperature, do not refrigerate.
Stir every day for 17 days.
The recipe makes more than the 1 cup needed. But allows for evaporation.
Now the starter is ready.
For the next 10 days handle starter according to the following
instructions.
Day 1, receive the starter
Day 2, 3 & 4 - stir
Day 5, Add 1 cup each flour, sugar and milk.
Day 6 & 7, stir
Day 8 & 9, stir Day 10, Add 1 cup flour, sugar and milk.
Divide into 3 containers of 1 cup each for friends.
After removing the 3 cups of batter, mix in the following ingredients:
Using a fork, beat by hand until well blended.
Add 1 cup raisins and 1 cup nuts (optional).
Grease pans with butter, sprinkle with sugar instead of flour.
Bake at 325 for 1 hour.
Cool 10 minutes, remove from pans.

Lanascountry

08-21-2008, 06:51 PM

AMISH FRIENDSHIP BREAD
THIS IS THE EASY EASY PART!
1 c. starter (see starter recipe above, please :))
2/3 c. oil
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3 eggs
1 c. sugar
2 c. flour
1/2 tsp. cinnamon
Dash of nutmeg
Raisins, nuts, dried fruit & grated carrots (opt.)

Directions
Combine ingredients.
Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each.
Bake at 350 degrees for 1 hour or until test done.

Lanascountry

08-25-2008, 12:13 PM

Starbucks Java Chip Frappuccino®
This is a copycat recipe and not the actual propriety recipe that is property of Starbucks. They are approximations.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Take a few minutes and fix this..(I fixed 1/2 the recipe..ohhh my!!) :D
I N G R E D I E N T S
4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream (optional)
Chocolate syrup (for drizzle, optional)

I N S T R U C T I O N S
Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy. Pour into 4 tall glasses, top with whipping cream and drizzle chocolate over the whipped cream.

Serves: 4
(about) 400 calories each...:rolleyes:

Sports_Card_King

08-25-2008, 04:06 PM

unless its decaf, I wont touch it LOL.

i still have like 35 more recipies I need to post.

Lanascountry

08-25-2008, 04:44 PM

You'll just have to find some DECAF CHOCOLATE Butch..:p this one
will put yah in tha clouds!! :D

Lanascountry

08-30-2008, 10:58 AM

Lanas Easy Decadent Chocolate Pudding Cake Recipe

1 cup flour
3/4 cup granulated Sugar
3 tablespoons cocoa
2 teaspoons baking Powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable Oil
1 teaspoon vanilla
3/4 cup brown Sugar
1/4 cup cocoa
1 3/4 cups boiling water
Preparation:
Directions for chocolate Pudding Cake
Heat oven to 350°. In a mixing bowl, stir together flour, sugar, 3 tablespoons cocoa,
baking powder and salt. With a fork, mix in milk, oil and vanilla. Spread the batter
evenly in a lightly buttered 9-inch square baking pan. Combine brown sugar and
1/4 cup cocoa; sprinkle over the batter. Slowly pour boiling hot water over the batter
and brown sugar-cocoa mixture. Bake chocolate pudding cake for 40 minutes.
Let chocolate pudding cake stand for 5 minutes. Spoon into dessert dishes or cut
into squares.
Top cake with ice cream or whipped cream.

DiMoraGifts

08-30-2008, 06:43 PM

Yuumo,
I have to give this one a try Lana.
Let you know what the fam thought Monday :)

Lanascountry

08-30-2008, 07:23 PM

Di..Sure hope your family loves it..It is easy and is not even
expensive like so many recipes I see. I try to do lower-priced
and economical ones on my sites.:D

Lanascountry

08-30-2008, 08:02 PM

Lana's Own Mocha Coffee -- Hot or Iced
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~
2 cups brewed coffee
3 to 4 tablespoons chocolate syrup
1/2 c very soft premium quality ice cream

Mix very well all ingredients & heat until HOT..NOT boiling and serve
immediately.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~
OR:
Mix very well and
Serve over ice for fabulous iced coffee..(taste a bit like
Burger Kings' Mocha Joe)

Sports_Card_King

08-30-2008, 08:41 PM

You'll just have to find some DECAF CHOCOLATE Butch..:p this one
will put yah in tha clouds!! :D

they make Carob in powder form ;) Caffine free hot chocolate :D

DiMoraGifts

09-06-2008, 09:30 PM

Hey Lana,
Sorry didn't get back to you Monday, been soooo busy, between work, family, and grandbabies, any hoo. fam loved the choc cake real moist. I added toasted walnuts, and of course the creamy frozen ( everybodys favorite, ICE CREAM) dessert fav.
Thanks for the receipe!!! :)

Lanascountry

09-07-2008, 07:42 PM

I am sure glad that liked it, Di..Thank you for letting me know. :)

Lanascountry

09-19-2008, 03:07 PM

Not REALLY 'EASY' Star but this is the easiest 'mountain method I know. Best of luck with
those apples!!

Easy Way Mountain Method Apple Butter

At harvest festivals all over the Blue Ridge and Great Smoky Mountains, people are making apple butter. If you like this regional gourmet delight, but can’t get it in your "neck of the woods," try the following recipe. You can make it using apples or pears, or even pumpkin!

When mountain people make apple butter, they start with several bushels of apples, peel and cut up apples all day and then cook them down in a copper pot over an open fire outdoors. It's extremely time consuming. Now, an easy version that tastes great and can be made at home with common utensils.

Crock Pot Fruit Butter

Peel and cut up into small pieces enough fruit to fill a quart canning jar 3 times (3 quarts)

4 cups sugar

1/3 cup juice so that the fruit doesn't initially stick to the bottom of pot. For pears, I added 1/3 cup orange juice to one batch and added pineapple juice to another. Apple cider is the best for apple butter. You can experiment for different flavors.

Optional Spices to add:
Apple butter is spiced with 1/2 teaspoon cinnamon you might want to add a little ginger or nutmeg also. You might even add a sprinkle of ground cloves. There are some people who drop the "red hot" cinnamon candies in the batch to melt and have a cinnamon flavor. I have even heard of people adding a package of Strawberry Kool-Aid.

Put fruit, sugar and juice into crock pot and turn it on high. I usually start mine about 8:00 at night and let it cook until I go to bed on high. Then I turn it down to low and let it cook all night. The amount of fruit mentioned above (3 quarts) is all my pot will hold with the sugar added. If your crock pot is larger, you might like to enlarge the proportions.

In the morning, there will probably be a lot of fluid that has come out as the fruit has cooked. Dip the fruit & liquid out by the cupfuls and place in a blender. Blend until the mixture is smooth and creamy. Be careful not to put too large a batch in the blender at one time and, because the mix is very hot, do not place the lid completely on the blender, but allow for steam to escape.

As you blend a couple of cups from the crock pot, place it in another large bowl. When you have blended all the contents of the crock pot, return mixture to crock pot. Cook on high with the lid off until the fruit butter is as thick as you want it to be. Place in clean, hot canning jars and place lid on immediately. Tighten jar lid. I place the jars upside down until they are completely cool to help them seal better with all the heat against the seal.

starshinin

09-19-2008, 04:36 PM

thanks lana!! now we have to get a blender....huggs

Lanascountry

09-19-2008, 04:56 PM

Iffen you don't gots one..Borrow one for now..:D
Jan.. If that is not enough (it WON'T be) you may want to
several pots (borrow or buy at goodwill??)

Seeee Ms Jan.. in the mountain country making peach,
pear, apple, other butters, jellies and jams as well as
honey is some folks cottage business..(their bread n
butter money) :)

sreeja

09-23-2008, 04:14 AM

Apple and Honey Sorbet is so tasty.

INGREDIENTS (Nutrition)

1/4 pounds Granny Smith apples, cored and thinly sliced
1 1/2 cups water
1 1/2 cups sugar

DIRECTIONS

1. In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
2. In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
3. Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
4. Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.

Lanascountry

09-23-2008, 12:17 PM

Starbucks Copycat Caramel Scones
I N G R E D I E N T S
3 cups unbleached all purpose flour
1/2 cup unsalted or salted butter (or margerine)
3/4 cup half and half or light whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt (if unsalted butter is used)
1 tablespoon baking powder
1 cup milk (for best results use whole milk)
1 egg
2 teaspoons vanilla
1 cup butterscotch baking chips

Topping
1/3 cup butterscotch baking chips, fine chopped (use food processor)
1 egg white, slightly beaten
Confectioner's (powdered) sugar (optional)

I N S T R U C T I O N S
Preheat oven to 425 F.

Line a baking sheet with parchment paper. Place flour and butter in a medium mixing bowl, combine with your fingers
to a coarse meal consistency. Add sugar, baking powder and salt (if used) combine well. Stir in cream, vanilla and egg,
blending well to form a soft dough.

Scoop mixture onto baking sheet. Brush tops with beaten egg white; sprinkle ground butterscotch chips over top. Bake
until browned - 16-18 minutes.
Dust with confectioner's sugar when cool if desired .

starshinin

09-28-2008, 04:13 PM

ok this recipe i found is easier at least to me...
this is to make 3 cups, but it made a pint and 1/2...maybe it's the same..lol

peel, core, slice (chop) 3 lbs tart cooking apples ( i used about 10 apples-all diff kinds)
combine with 2 tablespoons of lemon juice in a large, heavy, non-aluminum saucepan (i used teflon)
cover and cook over medium heat, stirring often until apples have turned into applesauce. about 20-30 mins

stir 1 1/2 cups sugar
1 1/2 tsp ground cinnamon
1/4 tsp nutmage
1/4 tsp salt

i didn't have the following ingredients, but the recipe also calls for
1/2 tsp ginger
1/8 tsp ground cloves
mix all those in with the apples, cook uncovered for approximately 1 1/2 to 2 hours stirring very frequently until thicken.

now what i also did, about 3/4 of the way done, i put the mixture into my blender and pureed it, and boy did it turn out awesome...

now if it doesn't turn out right, don't blame me, the recipe came from 'the cooking entursiast by josceline dimbleby'

good luck and have fun

Lanascountry

09-28-2008, 04:15 PM

Jan..PLEASE copy and paste this into the recipe thread so I can find it,,
me printer is down right now..
Thanks Love!! :D

starshinin

09-28-2008, 04:16 PM

ok dearie....lol

starshinin

09-28-2008, 04:17 PM

easy appy butter recipe
ok this recipe i found is easier at least to me...
this is to make 3 cups, but it made a pint and 1/2...maybe it's the same..lol

peel, core, slice (chop) 3 lbs tart cooking apples ( i used about 10 apples-all diff kinds)
combine with 2 tablespoons of lemon juice in a large, heavy, non-aluminum saucepan (i used teflon)
cover and cook over medium heat, stirring often until apples have turned into applesauce. about 20-30 mins

stir 1 1/2 cups sugar
1 1/2 tsp ground cinnamon
1/4 tsp nutmage
1/4 tsp salt

i didn't have the following ingredients, but the recipe also calls for
1/2 tsp ginger
1/8 tsp ground cloves
mix all those in with the apples, cook uncovered for approximately 1 1/2 to 2 hours stirring very frequently until thicken.

now what i also did, about 3/4 of the way done, i put the mixture into my blender and pureed it, and boy did it turn out awesome...

now if it doesn't turn out right, don't blame me, the recipe came from 'the cooking entursiast by josceline dimbleby'

good luck and have fun

Lanascountry

09-28-2008, 10:09 PM

Lana's Best Southern Buttermilk Biscuits Recipe
By Lanascountry
Great Southern Biscuits

Ingredients
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Prep: 20 min., Chill: 10 min., Bake: 15 min.
1/2 cup cold butter (YEPPERS REAL BUTTER!)
2 1/4 cups self-rising flour
1 1/4 cups buttermilk
(extra)
Self-rising flour
2 tablespoons melted butter
Directions
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices.
Sprinkle butter slices over flour in a large bowl.
Toss butter with flour.
Cut butter into flour with a pastry blender until crumbly and mixture
resembles small peas.

Cover and chill 10 minutes.
Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times,
gradually adding additional flour as needed.
With floured hands, press or pat dough into a 3/4-inch-thick rectangle
Sprinkle top of dough with additional flour.

Lightly Knead dough..
Fold dough over onto itself . Repeat process 4 or more times, beginning
with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

* * DO NOT OVERWORK THE DOUGH!!!!! * *

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface;
cut with a 2-inch round cutter, and place, side by side, on a parchment
paper-lined or lightly greased jelly-roll pan.
(I make mine in many sizes and shapes!! :))

Dough rounds should touch.

4. Bake at 450° for 13 to 15 minutes or until lightly browned.
Remove from oven; brush tops with 2 Tbsp. melted butter.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yield: Makes 2 dozen

Rockforge

09-29-2008, 06:28 AM

Many of the recipes I have are ones that have been handed down for years here in the Appalachians. Most of them involve wild game and local herbs and vegetables.

Here is one I thought everyone might like:
POYHA
(Cherokee Meatloaf) -- Venison (Deer)

1/2 cup Cornmeal
1/2 cup Water
1 Small Chopped Onion or Ramps
1 lb. Ground Venison
1 tsp. Salt
1 tbsp. Animal Fat or Bacon Grease
2 Large Eggs

Mix cornmeal and water in bowl. Once it is mixed thoroughly set aside.
Brown venison, using fat, in a skillet; add onion just before completely browned; cook additional 10 minutes.
Add salt, egg, and cornmeal mixture. Stir well and cook 15 minutes.
Place in greased loaf pan and bake 35-40 minutes at 350 degrees.

katandron1

09-29-2008, 07:30 AM

MINUTE CHOCOLATE MUG CAKE
Most Dangerous Cake Ever - really neat idea!

1 Coffee Mug
4 tablespoons flour (that's plain flour, not self-rising flour)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
some nuts (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well. Add the egg and mix
thoroughly. Pour in the milk and oil and mix well. Add the chocolate
chips and nuts (if using) and vanilla, and mix again. Put your mug in
the microwave and cook for 3 minutes on high.

The cake will rise over the top of the mug, but don't be alarmed! Allow
to cool a little, and tip out onto a plate if desired. EAT! This can
serve 2 if you want to share!

And why is this the most dangerous cake recipe in the world? Because now
we are all only 5 minutes away from chocolate cake at any time of the
day or night!

I'm not sure I would mix it up in the mug, just to make sure all the ingredients mixed good. But it is a really good and quick idea.

bamadog_8

09-29-2008, 01:35 PM

I've copied this and saved it. Hubby sounds pretty confident that I'll get to try this recipe this winter :)

bam

Lanascountry

09-29-2008, 02:29 PM

HI Forge..
PLEASE list all future recipes in the main recipe exchange thread.
BTW, I am in the mountains as well and supposedly a excellent
cook.:).you may want to check and my group.. Group recipes .com .

Lanascountry

09-29-2008, 03:04 PM

Recipes being moved to recipe exchange>> main (this) thread folks! :)

crystalhanger

10-03-2008, 11:16 AM

Yep! You read it correctly!
If you love thin crusts or are looking for a quick meal here is what you do!

You will need Tortilla shells of course! Any will do!

Set your oven, convections, toaster oven to about 400 degrees.

Get your favorite spaghetti sauce and all the favorite toppings you love.
Cheeses, veggies, meats.

Place your items on your tortilla shells in any sequence you prefer. Place them in the oven and bake to the point of which you like. THAT simple!

Had someone on another site that I placed this up state that they love a shrimp pizza that they used to get someplace and they used the tortilla shells and made what came very close to it. ONE note: IF you use shrimp! Either cook the shrimp or buy canned shrimp. These do not stay in as long as a regular pizza crust so to make sure that any meats are cooked before placing them on these.

Have any questions, just ask and I will be happy to answer them for you!

Crystal

Lanascountry

10-03-2008, 11:20 AM

They sound GREAT, Crystal..hummm and I have shells I need to use,
and I don't like waste!! Thank you!! :)

crystalhanger

10-03-2008, 11:48 AM

They sound GREAT, Crystal..hummm and I have shells I need to use,
and I don't like waste!! Thank you!! :)

You are welcomed! I hate to waste too! Also did you know that if you have items in the fridge that you don't wanna waste, these are perfect for those items. And making soup and using items in the fridge that you don't wanna waste all saves money. Call it "pot luck" soup and pizza! LOL!!!

Lanascountry

10-03-2008, 02:02 PM

If you check below, you will find the link to my foodie group..you may like it! :)

katandron1

11-04-2008, 11:02 AM

This sounds like something I would do LOL.:D

Want to be forever eliminated from the guest list? Just take this to your next 'pot luck' dinner!!!

'Kitty Litter Cake'

READ THE INGREDIENTS AND STUFF FIRST AND THEN LOOK AT THE PHOTO...TRUST ME... DON'T LOOK AT THE PHOTO FIRST, BUT LAST..

This is for all you cooks out there looking for something a little different........

WANT TO HAVE FUN AT A PARTY? PREPARE THIS RECIPE!
COMPLETELY EDIBLE, BUT YOUR FRIENDS MAY NOT THINK SO!

CAKE INGREDIENTS:
1 box spice or German chocolate cake mix

1 box of white cake mix

1 package white sandwich cookies

1 large package vanilla instant pudding mix

A few drops green food coloring

12 small Tootsie Rolls or equivalent

SERVING 'DISHES AND UTENSILS'

1 NEW cat-litter box

1 NEW cat-litter box liner

1 NEW pooper scooper

1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.

2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!

'Kitty Litter Cake'

http://i270.photobucket.com/albums/jj115/katandron1/untitled.jpg

Lanascountry

11-04-2008, 12:10 PM

LOL, Kat!! yucky is the word..can you believe someone posted
that on my foodie group that is some of the best cooks and chefs
in the nation?? It was cool for Halloween though!! :D

DiMoraGifts

11-16-2008, 01:11 AM

[quote=Lanascountry;32629]I have no idea why that bit of bacon grease makes it even better, but it is optional!!:rolleyes:

My Grand Mother made the best Fried Chicken ever!!! and it took me years to figure it out that she always used lard.:D
Now I add a few tbls to my oil and what a diff. Southern cooks need a little fat sometimes ...butter, lard, bacon grease, salt pork..... LOL:D

Sports_Card_King

11-16-2008, 01:20 AM

DiMoraGifts

11-16-2008, 01:37 AM

Lanascountry

11-22-2008, 10:42 AM

thread Bump, Please

Lanascountry

11-22-2008, 11:04 AM

Thread Bump, Please:)

coleenvin

12-10-2008, 12:01 PM

Hi! Come on let us share some tasty & delicious recipe of mocktails. :)

healthy4urbody

12-10-2008, 08:35 PM

Removed as duplicate (spam)

DiMoraGifts

12-11-2008, 05:45 AM

Hi Matteo,
It's great to have new ones at WeBidz, but notice this is a recipe exchange for members. If you want to advertize your listings please list them in the appropriate sections (Promote your auctions)
Thanks Shari

coleenvin

12-14-2008, 05:44 AM

Hello to all of you i am new to this board but this thread is very useful & informative . Can i ask Qs related to receipe here?
:)

DiMoraGifts

12-14-2008, 11:15 AM

Hi Coleen,
You betcha you can ask questions about a recipe, hopefully one of us can answer. And don't hesitate to list some of your favorites too. There are several of us that really love to cook/bake, and always looking for a new recipe ...... it's the clean up I hate :D
Check out Lana's http://ezcooking.ning.com/profile/Lanascountry

Lanascountry

12-18-2008, 02:36 PM

Shari.. I am Admin at EZ cooking. Several members here are members there.
We have lots of fun..you can either PM me and ask for a invite..or ask there.:D

DiMoraGifts

12-19-2008, 11:39 AM

Thanks Lana,
I joined up several days ago, just haven't had time to do much yet, maybe this weekend, :rolleyes: that's a big maybe LOL,
I'll see ya there:)
Shari

Home and Hearth Shoppe

01-14-2009, 09:58 AM

A wonderful Egg Bake Recipe we shared with our customers and friends Christmas '08

1 pound bulk pork sausage
6 large eggs
2 cups milk
1 1/2 teaspoons dry mustard
salt and pepper to taste
onion powder to taste
3 slices white bread, torn into small pieces
1 cup shredded sharp Cheddar Cheese, (4 ounces more or less)

Cook sausage, until no longer pink, drain well, pat with paper towel

Add remaining ingredients to a large bowl, mix well and refrigerate overnight

Pour mixture into a slightly buttered 8x8 pan. Bake at 325 60-75 minutes or until eggs are set and slightly browned. Cool briefly before serving, 10 minutes more or less. Serves 4 (6 if they are small kids)

This can be doubled or tripled, pan size will then be adjusted, cooking times may be longer, depending on depth of mixture.

rnrgiftsnmore

01-14-2009, 10:07 AM

Lanascountry

01-14-2009, 03:49 PM

I make it all year long..when (we were younger and kids home) we used to
do it almost every weekend for football time!:D

We served with hash browns or/and grits and a large mixed fruit bowl. It is
wonderful!

Home and Hearth Shoppe

01-16-2009, 06:49 PM

Don't laugh.....for really moist brownies....follow the directions on the box.....then add a healthy squirt of chocolate syrup and cook for five minutes less than the box says....People will rave about your brownies long after they are eaten

Lanascountry

03-01-2009, 03:22 PM

Pecan PIE Muffins
From my cooking site and WONDERFUL..Very easy as well! :D

1 c. packed light brown sugar
1/2 c. all-purpose flour
1 c. chopped pecans
2/3 c. butter,softened
2 eggs beaten

Directions:
Preheat oven to 350 degrees.
Greae and flour( I use Bakers Joy) 18 mini muffin cups.
In a med. bowl, mix brown sugar,flour and pecans.
In seperate bowl beat eggs and butter until smooth.
Stir into dry ingredients just until combined.
Fill cups about 2/3 full.
Bake for 20 to 25 mins.
Cool on wire racks or serve warm

Lanascountry

07-07-2009, 05:54 PM

http://i5.photobucket.com/albums/y187/lana-country/-00000-1-Aaaaaaa-1d.jpg

I WISH this was mine, but no..just sent to me by PILLSBURY® ~! :)

Stuffed-Crust Strawberry Cream Pie
INGREDIENTS
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (7 oz) almond paste
1 teaspoon cornstarch
1 egg white
Filling
1/2 cup granulated sugar
3 tablespoons cornstarch
3 cups sliced fresh strawberries*
Topping
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
8 fresh whole strawberries, if desired (for garnish)

http://ezcooking.ning.com/profile/Lanascountry

DIRECTIONS
1. Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white.
Mix or cover and process until smooth.
Spread on crust to within 1 1/4 inches of edge.
Unroll second crust; place on top and pat together gently.
Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute.
Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
2. Bake 10 minutes.
Remove top pie plate; gently prick crust surface over filling about 15 times with fork.
Bake uncovered about 15 minutes longer or until crust is light golden brown.
Cool completely, about 1 hour.
3. Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
4. Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

bamachic54

07-07-2009, 05:59 PM

Yum-O! :D
to quote Rachel Ray!

InspirationPlus

07-07-2009, 06:38 PM

Lana, that looks SOOOOOOOO good!!!

DiMoraGifts

07-07-2009, 11:49 PM

What a nice surprise,
that extra bite of crust with the filling,
yummy, yummy .... sounds really good,
I'm gonna have to try this.
Thanks Lana

Lanascountry

07-09-2009, 05:41 PM

http://i27.tinypic.com/ftd5wy.jpg
HERE IS ONE FOR YOU~:D

Lemon Bars
Copyright, 1999 The Barefoot Contessa Cookbook

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

Lanascountry

08-21-2009, 12:48 PM

(These are fabulous~!)

Applesauce Spice Bars

For the Bars
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter
1 cup (packed) light brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 tablespoon applejack, brandy or dark rum (optional)
1 baking apple, such as Rome or Cortland, peeled, cored and finely diced or chopped
1/2 cup plump, moist raisins (dark or golden)
1/2 cup chopped pecans

For the Glaze
2-1/2 tablespoons heavy cream
1/3 cup (packed) light brown sugar
2-1/2 tablespoons unsalted butter
1 teaspoon light corn syrup
1/2 teaspoon pure vanilla extract

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13 inch baking pan, line the bottom with parchment paper, butter the paper and dust the inside of the pan with flour. Tap out the excess flour and put the pan on a baking sheet.

THE BARS: Whisk together the flour, baking powder, baking soda, spices and salt.In a medium heavy-bottomed saucepan, melt the butter over low heat. Add the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute. Remove the pan from the heat.

Still working in the saucepan, whisk in the eggs one at a time, mixing until they are well blended. Add the applesauce, vanilla and applejack, if you're using it, and whisk until the ingredients are incorporated and the mixture is once again smooth. Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Bake for 23 to 25 minutes, or until the cake just starts to pull away from the sides of the pan and a knife inserted into the center comes out clean. Transfer the baking pan to a rack and let the cake cool while you make the glaze.

THE GLAZE: In a small saucepan, whisk together the cream, sugar, butter and corn syrup. Put the pan over medium heat and bring the mixture to the boil, whisking frequently. Adjust the heat so that the glaze simmers, and cook, whisking frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla.
Turn the bars out onto a rack, remove the paper and invert the bars onto another rack, so they are right side up. Slide the parchment paper under the rack to serve as a drip catcher, grab a long metal icing spatula and pour the hot glaze over the bars, using the spatula to spread it evenly over the cake. Let cool to room temperature before cutting.
Cut into 32 rectangles, each about 2-1/4 x 1-1/2 inches.

DiMoraGifts

08-24-2009, 10:26 AM

This is one of my favorite Sunday dinner recipes,
it gets bumped out of rotation, and then I remember it.
YUMMY!

Porkchops with Mushroom Bourbon Cream Sauce

Watch out.
This mushroom bourbon cream sauce is so addictive, you'll want to eat it by the cupfuls.
Mushrooms and onions browned, then cooked in wine reduction,
then a reduction of stock and Bourbon, then cream.
Basil is added at the very end.
Brings new meaning to licking your plate clean.:D

Porkchops with Mushroom Bourbon Cream Sauce

Ingredients
2 Tbsp olive oil
1 lb button mushrooms, sliced (can use other mushrooms, I like to add shitake, chaterells,)
1/4 cup chopped onions
2 large garlic cloves, chopped
1/2 cup dry white wine (e.g. Sauvignon Blanc)(red wine is nice also)
1 cup chicken stock
1/2 cup heavy cream
1/4 cup bourbon whisky
Salt and pepper
1 large egg
2 Tbsp water
4 6-7 oz center-cut pork chops ( I use a boneless pork loin cut into chops)
1 c. All purpose flour (seasoned with salt, pepper, garlic pwder)
2 cups fresh bread crumbs (I used panko bread crumbs, less grease absorption)
3 Tbsp olive oil or grapeseed oil
2 Tbsp minced fresh basil
Method
1 Prepare the sauce. Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 10-15 minutes. Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock, and bourbon, boil until reduced by two thirds. Add the cream and simmer several minutes until the sauce thickens.
(if you have trouble getting your sauce to thicken , you can whisk in a simple thickener, such as 2tsp. flour, 2 tsp. corn starch, and cold water. Bring sauce to boil, add slowly while whisking)

2 Prepare the pork. Whisk an egg and 2 Tbsp of water in a shallow baking dish. Sprinkle both sides of pork chops with salt and pepper. Dip chops into the flour, then egg mixture, then breadcrumbs, coating completely. Heat olive or grapeseed oil in a large skillet over medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time, lower the heat to low, cover, and cook an additional 5 minutes. Alternatively you can put the chops in a pre-heated oven at 400°F for 5-8 more minutes.( I prefer to under cook the chops, and place in an oven safe dish, cover with foil and complete cooking. Makes a fork tender chop)
3 When about to serve the pork, bring the sauce to a simmer and add the chopped basil to it. Season to taste with salt and freshly ground black pepper.
Serves 4.
I have doubled, and tripled this recipe without any troubles.

May also substitute Chicken, omit the Basil, and add fresh thyme,
or use pounded round steak. Love the Chops the best.

InspirationPlus

08-24-2009, 10:51 AM

Shari, I don't want to picture you licking your plate.
Must be the bourbon.

;) :D :p

Does sound good, though.

DiMoraGifts

08-24-2009, 11:29 AM

Made me do it didn't chya.
LOL

http://i32.tinypic.com/t50oeb.jpg

And for some reason, after I make this recipe,
I never have any more Bourbon or Wine left

http://i260.photobucket.com/albums/ii31/bleupantry/RecipeZaar%20and%20other%20Food/Other%20Foodstuff/CookwithWine.jpg

InspirationPlus

08-24-2009, 11:39 AM

http://i598.photobucket.com/albums/tt64/InspirationPlus/LOL/dernfunny.gif

Lanascountry

08-28-2009, 06:55 PM

Shari, that sounds SO good~!:D

DiMoraGifts

09-01-2009, 05:11 PM

Shari, that sounds SO good~!:D

It's the best sauce ever. Delish!
And now you know why I struggle with my weight :D
I could eat the whole pan!:o

Lanascountry

10-25-2009, 11:02 AM

Peppermint Meringues

Rated: 5 STAR

Lana's comments: These are so easy and so economical in a very tight economy and with
tight grocery budgets..They are delicious, light and airy. The colors are great for the holidays.
Just as nice with other dry toppings and nuts~!

Ingredients:
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar 1/2 cup white sugar
2 peppermint candy canes,
crushed

Directions:
1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

brad50

10-25-2009, 02:26 PM

That sounds good!

Yummy Yummy good for the tummy:)

Lanascountry

10-25-2009, 03:50 PM

I just made it with chopped pecans. Taste like cookie/divinity that way~! :D

Has '0' fat count..for those with diabetes please try with SPLENDA.

Lanascountry

10-26-2009, 11:43 AM

I am ashamed to say..JB and I ate the whole batch~! :o:D
I only made 24. :D

brad50

10-26-2009, 02:35 PM

I am ashamed to say..JB and I ate the whole batch~! :o:D
I only made 24. :D

Oh Ok now we see how you are!:D

Lanascountry

10-27-2009, 10:50 PM

Ohhh B n P, :eek: we are not always that bad..but the meringues are SO good,
so EASY and SO CHEAP to make~! :D

Lanascountry

11-04-2009, 12:02 PM

http://i5.photobucket.com/albums/y187/lana-country/A-ICONS-GRAPHICS-MORE/_l_1Aafriends.jpg

http://i5.photobucket.com/albums/y187/lana-country/A-ICONS-GRAPHICS-MORE/-00000-1-Aaasf.jpg

Folks, in the spirit of the coming (seasons:)) here is a wonderful
Southern cornbread dressing for you.

I make about half of this for J and I.

Cornbread Dressing

Ingredients
1 cup butter or margarine, divided
3 cups self-rising white cornmeal mix
1 cup all-purpose flour
6 large eggs, divided
3 cups buttermilk
3 cups soft, white breadcrumbs
1 large sweet onions, diced
4 celery ribs, diced
1/8 cup finely chopped fresh sage (or use 1 tsp.dry)
1/8 cup finely chopped fresh parsley (or use 2 tsp.dry)
1 teaspoon pepper
7 cups chicken broth
Preparation
Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.

Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.

Pour hot butter into batter, and stir until blended. Pour batter into pan.

Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.

Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture.

Whisk together chicken broth and remaining 3 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.

Bake at 400° for 35 to 40 minutes or until golden brown.

DiMoraGifts

11-10-2009, 08:26 PM

That's almost like my Cornbread Dressing Lana.
Except throughout the year I save leftover corn bread and bits and pieces of bread in the freezer. The come Turkey time, I make my dressing.
And I make a large amount because everyone LOVES Momma's Cornbread Dressing!:D
It ain't Thanksgiving without it.:)
Well actually it was my Grandmother's, then my Mom's and now mine, and soon to be my daughters.
And it's not Stuffing at our house, It's Dressing.
I hate it stuffed in the bird.;)

http://i36.tinypic.com/219s8c8.jpg

Lanascountry

11-12-2009, 10:53 AM

Hey Ms Shari..bet yours is even better than mine..would you post the
recipe? ... and I will try yours~! I actually like it better with the bread or left over
biscuits~! (way G-ma did a hundred years ago~!):D

The one I posted I think originally was Southern Living magazine.

Lanascountry

11-12-2009, 11:01 AM

This recipe is supposed to be 'summer'..but, I think it is gorgeous
for the holidays~!
(You MAY use unsweetened whole frozen strawberries if fresh not available).

Strawberry Whipped Sensation (KRAFT FOODS)
What You Need!

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted

Make It!
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.

INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.