Recipes.

[Neesy]

What shall I wear?

Whatever you do, never agree to be the back end of a two person horse costume!

 

[Neesy]

Recipe - easy Peanut Butter Cookies:

It's on the back of the Kraft Peanut Butter jar

1 cup Kraft smooth peanut butter

1/2 cup sugar

1 egg

• Heat oven to 325°F.
  
  
• 
  Mix all ingredients with large spoon until well blended.
  
  
• 
  Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
  
  
• 
  Bake 20 min. or until lightly browned. (Do not overbake.) Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
  

 

[do1you9love?]

No worries; hope it turns out well!

We had baked potatoes last night; for the filling I mixed up grated Cheddar, red onion and salad cream, which worked nicely. What fillings do you all enjoy? I want to cook them more often, as they're easy and cheap, so ideas are welcome; I don't want to get predictable with my fillings, ha ha There's more to jacket spuds than cheese and onion/tuna mayo/prawn cocktail after all, right?!

Oh, I do love a good baked potato and there is no end to what you can top them with. I like to top them with broccoli and cheese, or salsa, or left over bits of grilled steak and veggies from the night before (I'll make extra baked potatoes just for this!). And sometimes, I'll make baked sweet potatoes with butter and cinnamon topping. Let us know how your experiments turn out!

 

[Neesy]

Re: the above recipe for Super Easy Cookies:

I should mention, I substituted Skippy brand peanut butter, used light brown sugar and 1 egg (plus about 1/2 a teaspoon of vanilla).

So as a result my cookies sort of spread a bit plus the batter was sticky so I could not roll it into balls but just drop it by spoonfuls. Anyway - they turned out not too bad! (sweet and chewy)

I suppose this would be a good recipe for those who have gluten allergies.
*another good variation is to sprinkle some Skor bits on top before baking.

 

[doowopgirl]

Aha, black pudding is another "divider" I'll try it, I'm not put off by what's in it; it just doesn't set the world on fire There's the whole Marmite thing too; I'm in favour and so is the cat, ha!



Oh, I love sour cream, and I haven't had the twice-baked kind in ages! Thanks for that; they'll be going on the menu

Thats the thing with twice baked spuds. The only limit is what is in the fridge. Glad to pass something on.

 

[doowopgirl]

I just asked Andy (he is from the UK) and he said he does not miss it and can take it or leave it! but he misses black pudding

Black pudding isn't one of my faves, but both hubby and son love it. I don't mind the smell of it cooking, but eeww the taste.

 

[not_nadine]

I just made a vat of Veg/Beef soup. I really don't have a recipe ... Usually just throw in whatever veg I have along with frozen.

This time. Browned beef with onion and garlic.
Threw in a bag of kale, cooked it down. Dumped in chicken stock/water
Chopped carrots, celery in they went
Frozen mixed veg
Frozen stir fry vegs.
Canned chopped tomatoes
Canned stewed tomatoes.

I will have enough to eat for a month.

 

[blunthead]

Whatever you do, never agree to be the back end of a two person horse costume!

I've never heard marriage described quite like that before!

 

[Neesy]

I've never heard marriage described quite like that before!

Hmmm - one of us is a horse's @ss

 

[blunthead]

Cream Cheese Pound Cake

1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

 

[not_nadine]

I really want to try this.

20-Minute Crescent-Wrapped Pork Tenderloin
Pillsbury creates a quick and easy version of Pork Wellington by wrapping a sheet of refrigerated crescent dough around a pork tenderloin. Your family is in for a fun surprise when they take their first bite — corn is hidden inside the dough, which adds extra flavor to this burrito-like dish.

Ingredients:

• 1 pound pork tenderloin
  
• 1 teaspoon favorite seasoning or meat rub
  What do you think?
• 2 tablespoons canola oil
  What do you think?
• 1 (8-ounce) can refrigerated seamless crescent dough sheet
  
• ¾ cup frozen honey roasted sweet corn

Directions: Heat oven to 350 degrees Fahrenheit. Season pork with seasoning, meat rub, or salt and pepper. In a 10- or 12-inch skillet, heat oil over medium heat. Sear pork on all sides for 10 to 15 minutes, turning pork on each side to create even brown exterior. Remove from heat. Transfer pork to plate; let rest.
Place pork in center of sheet. Add corn to side of pork. Carefully fold in each end of dough to cover ends of pork. Roll pork and dough burrito-style, keeping dough nice and tight over pork. Place on ungreased cookie sheet. Bake 30 minutes. After 30 minutes, place tent of foil loosely over pork; bake 25 minutes longer. Cut into slices; serve immediately.

 

[Neesy]

Cream Cheese Pound Cake

1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

My hips got bigger just reading this recipe!

 

[blunthead]

My hips got bigger just reading this recipe!

Then my work here is done.

 

[blunthead]

Baked Chicken Lombardy

Ingredients:
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped

Preparation:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

Spoiler

 

[blunthead]

Spoiler

 

[Neesy]

Baked Chicken Lombardy

Ingredients:
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped

Preparation:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

Spoiler

That's it? Cook the mushrooms in 2 T. of butter and set aside?

ah yes! - then you leave the rest of the ingredients out and get your spouse to finish it off! - smart thinking!

 

[Neesy]

Here is a recipe that I am making at the moment - yup - I know - it is 0720 where I am but I have the day off and wanted to get an early start:

Faux Fried Chicken Legs

2/3 c. flour
1 tsp. oregano
1/2 tsp. each paprika, thyme and salt (you can be creative with the spices and add others - whatever goes good with chicken!)
1 1/2 c. crushed cornflakes - I put 3 c. in the blender and ground them down until fine crumbs
1 cup milk (I used homogenized)
6 - 8 chicken legs (drumsticks)

*spray a roast pan with Pam (cover with tin foil first).
* in a shallow bowl or pie plate combine flour and spices. In a separate pie plate combine crushed corn flakes with grated parmesan cheese - I left this out as Andy does not like "stinky cheese".
*Rinse chicken and pat dry. Working one at a time, dip chicken pieces in milk and moisten all sides. Place chicken in plate with flour mixture and turn to coat. Dip in milk again, then coat with crushed cereal. Arrange chicken in roasting pan, not touching each other but leaving some space between pieces so it can crisp up. This gets messy so you'll need to keep rinsing your hands in between with running warm water.
*Bake, uncovered in a preheated 425F oven for 40 minutes until chicken is no longer pink and juices run clear. Makes 6 - 8 servings (or 3 - 4 if everyone takes two!)

 

[blunthead]

That's it? Cook the mushrooms in 2 T. of butter and set aside?

ah yes! - then you leave the rest of the ingredients out and get your spouse to finish it off! - smart thinking!

OIC. I must've missed something.

 

[Neesy]

OIC. I must've missed something.

Yeah - you forgot to marry a chef!

 

[blunthead]

5 Chicken Dump Recipes - The Chaos and the Clutter