BB Recipe Collection #3

Discussion in 'Women's Public Fellowship Forum' started by donnA, Feb 27, 2006.

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  1. donnA

    donnA
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    The old thread reached 20 pages, so heres the new one, I don't have anything new to start you out with, yet.

    (Edited only to correct typo in subject line.)

    [ February 28, 2006, 10:25 AM: Message edited by: I Am Blessed 16 ]
     
  2. I Am Blessed 24

    I Am Blessed 24
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    POPCORN SALAD

    3/4 cups mayo/salad dressing
    1¼ cups (5 oz.) shredded cheddar cheese-divided
    1 cup diced celery
    ¼ cup shredded carrots
    1 8oz. can slice water chestnuts-drained
    6 cups popped popcorn
    2 TBLS. minced chives
    ¾ cup cooked bacon-divided

    In a large bowl combine mayo, celery, water chestnuts, 1/2 cup of the bacon, 1 cup shredded cheese, and chives. Mix well.

    Add popcorn, stir to coat. Top with remaining cheese and bacon. Serve at once.

    Yields 10/12 servings.

    (Our family loves this. It's great for picnics and although it tastes better if served right away, it still tastes good several hours later.)

    ***I have everything ready, but put it together right before serving.
     
  3. donnA

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    Gingerbread Pancakes

    2 1/2 cups baking mix, like bisquik
    3/4 cup plus 1 Tablespoon applebutter, I used sugar free
    1 cup milk
    2 1/2 tablespoons oil
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teacspoon ground nutmeg
    2 eggs

    Heat skillet to medium. Stir all ingredients until blended. Cook like anyother pancakes. serve with syrup and pecans.
     
  4. I Am Blessed 24

    I Am Blessed 24
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    IMPOSSIBLE PIE

    4 eggs
    ½ cup flour
    2 cups milk
    1 cup sugar
    ¼ cup oleo
    ½ cup baking powder
    1 tsp. vanilla
    ¼ tsp. salt
    1 cup shredded coconut

    Mix together dry ingredients, then blend together with wet ingredients and add coconut. Pour into 10 inch pie pan and bake at 350º for 1 hour.

    (This is so neat. It makes it's own crust!)
     
  5. donnA

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    yum, sounds good.
     
  6. I Am Blessed 24

    I Am Blessed 24
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    TOMATO TOPPER CASSEROLE

    1 macaroni and cheese dinner
    1 cup buttered bread crumbs
    2 TBLS grated cheese
    1-2 medium tomatoes
    1 TBLS oleo-melted

    Place prepared mac & cheese dinner in 8x8 baking dish.

    Arrange overlapping tomato slices on top.

    Brush with oleo and sprinkle with cheese.

    Surround with bread crumbs and broil a few minutes until lightly browned.
     
  7. Daisy

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    Nuked Plantain (single serving)

    If you're unfamiliar with them, plantains are like tough bananas, but pointy at both ends. Choose a nice yellow one but if you let it get blackish, it will be even sweeter and less starchy (they don't mush up like bananas do).

    Put the plantain on a plate. Microwave it for 4-5 mins. Remove the skin, which should have split. Add salt & butter - and you've got yourself a tasty treat. It makes a meal in itself - extremely filling.

    Like banana skins, this skin can be put under the mulch around your roses - lots of potassium - for green leaves & healthy roots.
     
  8. I Am Blessed 24

    I Am Blessed 24
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    BEEF MOUNDS WITH NOODLES

    1# hamburger
    2 slices of bread
    1-8oz can tomato sauce
    ½ tsp. garlic salt
    4 cups noodles (in the bag)
    dash pepper
    ½ cup hot water
    1 small onion-chopped (optional)

    Beat tomato sauce into hamburger, add bread soaked in hot water, pepper, garlic salt and onions.

    Shape into mounds and bake @ 400º for 20 minutes.

    Prepare noodles according to package instructions and drain.

    Mix drippings from beef mounds with hot noodles. Place noodles in a serving dish and top with beef mounds or serve separate.
     
  9. I Am Blessed 24

    I Am Blessed 24
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    NOTHING CAKE

    1 ½ cups sugar
    2 ½ cups flour
    1 stick oleo
    1 tsp. salt
    2 eggs
    1 tsp. baking soda
    ½ tsp. baking powder
    1 #2 can crushed pineapple

    Blend together, pour into 9x13 baking dish and bake @ 350º for 30 minutes.

    TOPPING

    2 cups sugar
    1½ cups canned milk
    1 cup coconut
    1 cup chopped nuts

    Blend and pour over cake while warm.
     
  10. I Am Blessed 24

    I Am Blessed 24
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    TURNIP SLAW

    ¼ cup red pepper-chopped
    ¼ cup green onion-sliced
    ¼ cup oleo
    1 TBLS vinegar
    2 TBLS sugar (or Splenda)
    ¼ tsp. salt
    ¼ tsp. pepper
    4 cups shredded turnips

    Combine all ingredients EXCEPT turnips, in a bowl.

    Pour mixture over turnips and toss.

    Refrigerate until chilled.
     
  11. I Am Blessed 24

    I Am Blessed 24
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    BREAKFAST PIZZA

    1-8oz. can refrigerated crescent rolls
    6 eggs-beaten
    ½# bacon-cooked and crumbled
    1½ cups shredded Cheddar cheese
    1-4oz. can sliced mushroom-drained

    Preheat oven to 375º. Unroll dough and press into an even layer, covering the bottom of a lightly greased 12-inch pizza pan.

    Combine eggs, bacon, cheese and mushrooms and pour mixture evenly over the dough.

    Bake 15-20 minutes, or until eggs are firm and crust is golden.

    YIELD: 3-6 servings.

    ***TIP

    Sliced tomatoes, olives, pepperoni, sliced peppers and green onions also make great toppings.
     
  12. donnA

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  13. samarelda

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    Potluck Pan Rolls---for Tater Tot

    1 cup milk
    1/2 cup butter (1 stick)
    2 eggs
    1/3 cup sugar
    1 1/4 tsp salt (I just use heaping 1 tsp)
    1/2 cup water
    5-6 cups flour
    2 tsp instant dry yeast

    Stir yeast into 2 cups of the flour. Set aside. Scald milk, while hot add butter, salt and sugar. Stir until butter is melted and sugar/salt is dissolved. Add 1/2 cup cold water. Beat eggs and add to milk mixture. Stir into flour/yeast mixture. 1/2 cup at a time add flour to form soft dough. Knead, cover with damp towel and let rise until doubled. Divide into 27 pieces and place 18 balls in greased 9 by 13" pan and 10 pieces in grease 9" square pan. Cover, let rise until doubled. Bake at 375 for 17-20 minutes or until golden.

    I bake mine in a large round deep-dish pizza pan and end up with 37 rolls. I put 1 in the center, 6 around that one, then 12 around, then 18 around the outside. I bake at 375 for exactly 18 minutes.

    The original recipe calls for 1 1/2 cups warm water and 1/4 cup nonfat dry milk powder but I have always used 1 cup milk and 1/2 cup water as directed above.
     
  14. James Flagg

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    I'm dying to try this one. I wonder how it would be with thousand island dressing?

    Here's one I found from a little recipe book of snack:

    Get a plate of crispy fries and dump some chilli with beans and meat on top; Add some chopped onion, jalapenos, and ketchup.

    THEN . . .

    Pour a thick vanilla milkshake all over the plate and dig in!

    I"m serious. I do have a book with this in it, but I'm waiting for someone else to try this out.
     
  15. I Am Blessed 24

    I Am Blessed 24
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    It doesn't need it James. It is delicious without it.

    On your recipe, you lost me with the jalapenos. :eek:
     
  16. computerjunkie

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    I need a recipe for a corn casserole...either that, or just a "jazzy" way to fix corn (whole kernel, not creamed).

    Anybody have any ideas?

    Thanks!
    CJ
     
  17. LadyEagle

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  18. computerjunkie

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    Thanks, LE! Guess I should have looked before leaping! "Search" is our friend! :D

    That recipe does look good! Wonder what would happen if I added a can of tomatoes with green chiles to spice it up a bit?
     
  19. Gwen

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    Apricot White Chocolate Walnut Scones

    2 c. self rising flour
    1/3 c. sugar
    1/4 c. butter
    1/2 c. heavy whipping cream
    1 egg
    1 1/2 tsp. vanilla
    6 oz. white chocolate chips
    1 c. walnuts
    1 c. finely chopped dried apricots

    Preheat oven to 375 degrees.

    In a large bowl, place flour and butter. Cut in butter. In a small seperate bowl, stir together cream, egg and vanilla. Add to flour mixture. Stir in the chips, nuts, and apricots. Batter will be stiff!

    Knead dough on floured board. Divide dough in two equal parts. Pat into two cirles about an inch thick and transfer to a greased cookie sheet. With a knife, cut each circle into 8 wedges. Leave on baking sheet without separating the wedges.

    Bake 20 minutes or until lightly browned.

    Cool 5 minutes. Recut wedges if necessary before removing to a wire rack to cool. Serve warm with butter and lemon curd. Makes 16 scones.

    Enjoy!
     
  20. LadyEagle

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    Oooo-la-la. Sounds like a great idea! [​IMG]
     
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