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askmetoscrap
BucketHead
PeaNut 370,900
April 2008
Posts: 784
Layouts: 0
Loc: Oregon
 |  Posted: 5/10/2010 5:16:10 PM
I have a "Sweet Pasta Salad" recipe that is awesome! I get so many raves when I make it, whenever I am invited to an event that's all they want me to bring. So post your most raved about recipe.
"Cori's Sweet Pasta Salad"
2-16 oz. packages Rotini noodles
2 cups mayonaise
1 cup white vinegar
1 cup sugar
1-14 oz. can sweetened condensed milk
2 carrots (grated)
1 green pepper (chopped)
1 red onion (chopped)
Salt & pepper about 1-2 tsp. of each to taste
Boil noodles, drain and rinse with cold water. Then mix all ingredients together with pasta. It is best made the night before you will eat, it seems to marinate. It is sooooo good! It makes a really large batch.
I would love to see your great recipes, that get the raves!  |
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Legacy Girl
PeaFixture
PeaNut 299,733
February 2007
Posts: 3,380
Layouts: 5
 |  Posted: 5/10/2010 5:32:05 PM
Given to me by a co-worker at my former job. Love it, and so do all those who have tried it. 
Chocolate Chip Cake
1 box yellow cake mix
1 pkg. instant French vanilla pudding mix
4 eggs
1/2 c. oil
1 c. water
1-1/2 t. vanilla
1 bar Baker's German sweet chocolate (grated)
1 lg. Bag chocolate chips (I love Ghirardelli)
Mix ingredients 1-6 together and beat for 4 min. at med. speed. Grate 1/2 bar of chocolate and add to mixture, then stir in chocolate chips. Pour into greased and floured 9x13 pain and bake at 350 degrees for 45 min. Check after 40 min. Grate other half of bar. Sprinkle over hot cake.
Notes:
Freezes well.
Can use Pampered Chef chopper to chop chocolate squares to powdered consistency.
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"I want to leave a legacy; how will they remember me? Did I choose to love? Did I point to You enough to make a mark on things? I want to leave an offering. A child of mercy and grace, who blessed Your name unapologetically, and leave that kind of legacy." ~Nichole Nordeman | |
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kimosmom
PeaFixture
PeaNut 59,357
December 2002
Posts: 3,064
Layouts: 10
Loc: Yuba City, CA
 | Posted: 5/10/2010 5:56:07 PM
Fruit Pizza
Glaze:
1 cup sugar
3 Tbsp cornstarch
1 cup cold water
2/3 cup orange juice
Combine ingredients. Cook and stir until mixture comes to a boil and thickens. Cool completely.
Crust:
1 1/2 cups flour
1/3 cup powdered sugar
1 stick + 2 Tbsp melted butter
Mix together and pat evenly in the bottom of pan. Use a 9 x 13 or something of equal dimensions. A 12" diameter tart pan works well. Bake at 350 degrees for 15 minutes. Cool.
Filling:
2 packages cream cheese - softened
1/2 cup sugar
1 Tbsp vanilla
Cream together. Spread on top of cooled crust. Top with sliced fruit - strawberries, raspberries, blueberries, kiwis, bananas, pineapple, peaches, mandarin oranges, etc. (I make sure to have all different colored fruits so it looks pretty! )
Spread cooled glaze over the top. Chill.
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Kathy
Blessed mother of Nicholas
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kateloves2scrap
Hap"PEA" to be me!
PeaNut 308,161
April 2007
Posts: 5,397
Layouts: 0
Loc: the beach...ahh!
| Posted: 5/10/2010 6:12:40 PM
party chicken
1 (16) oz bottle of french salad dressing
1 (16) oz jar of peach or apricot preserves
1 pk of Lipton onion soup mix
mix all of these together, simmer over low until soup mix is
cooked thru.
Grill or bake chix or pork tenderloin, then add to sauce and cook until thick about 20 mins!
I serve this with smashed potatoes or over rice & some nice crusty bread, to mop up the sauce.
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askmetoscrap
BucketHead
PeaNut 370,900
April 2008
Posts: 784
Layouts: 0
Loc: Oregon
| Posted: 5/11/2010 3:11:18 PM
Love the recipes Thanks! With summer bbq's coming up I love to bring recipes that are tried and true. I know there are more out there, bring 'em on  |
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beaucat
BucketHead
PeaNut 180,877
December 2004
Posts: 833
Layouts: 97
 | Posted: 5/11/2010 3:20:12 PM
From Sara Moulton
Baked Chicken Cheese Enchiladas
Yield: 6 Servings
Ingredients
4 oz Cream cheese; softened
1/4 c Sour cream
2 c Prepared salsa
2 c Grated Monterey Jack cheese (I usually just buy the standard shredded Mexican cheese assortment.)
2 c Shredded cooked chicken
1 c Frozen corn kernels; thawed
1/2 ts Cumin
1/4 ts Dried oregano
1/4 ts Cayenne
12 Soft corn tortillas
Instructions
Preheat oven to 325 degrees.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, and pepper. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom. Place
about a 1/3-cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam-side down. Repeat process for remaining
tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top.
Enchiladas may be prepared up to this point 12 hours in advance.
Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly.
Enchiladas may be reheated, covered with aluminum foil, before service. | |
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disneypal
PEAS Porridge Hot
PeaNut 93,127
June 2003
Posts: 19,039
Layouts: 169
Loc: Somewhere over the rainbow
 | Posted: 5/11/2010 3:25:08 PM
I obtained this recipe from a local restaurant, which was in town for YEARS but recently closed (as have others in this area). I get RAVES on this every time I make it. It is easy to make but takes a long time to bake and is best if made 24 hrs ahead of time.
Oreo Cheesecake
Ingredients:
For the crust:
4 tablespoons butter (not margarine), melted
2 cups Oreo cookies, crushed fine (about 18 cookies)
For the filling:
3 pounds cream cheese
2 3/4 cups granulated sugar
5 eggs
2 teaspoons pure vanilla extract
2 cups Oreo cookies, in chunks (about 15 cookies)
For the garnish (optional):
12 ounces whipped cream
12 Oreo cookies
Instructions:
To make the crust: Preheat the oven to 250 degrees. Wrap the outside of a 10-by-3-inch springform pan tightly with foil (to prevent water from leaking in). Line the bottom with a parchment circle. Set aside.
In a medium bowl, stir together melted butter and Oreo crumbs. Place in pan and press down firmly and evenly. Bake for 8 to 10 minutes. Remove from oven; set aside to cool.
To make the filling: Place cream cheese in a mixing bowl and mix on medium speed until soft (6 to 8 minutes). Use a rubber spatula to scrape bowl often to ensure even distribution.
Add sugar and blend well, scraping bowl just until mixture is smooth (no lumps). Reduce mixing speed to low, then slowly add eggs and vanilla. Mix until combined.
Remove bowl from mixer. With a wooden spoon, stir Oreo chunks into batter. Pour batter into pan prepared with crumb crust; place cheesecake pan into large roasting pan. Fill roasting pan with water, leaving 1 inch of space from the top of the cheesecake pan.
Bake in preheated oven for 2 1/2 to 3 hours, until top of cheesecake is slightly golden. Refrigerate at least 24 hours before serving.
To make the garnish: If desired, top each slice of cheesecake with 1 ounce of real whipped cream and an Oreo cookie.
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AKathy
Peaing From Podunk
PeaNut 45,443
August 2002
Posts: 14,568
Layouts: 93
Loc: North Dakota
| Posted: 5/11/2010 3:27:48 PM
French Coconut Cream Bars
2 cups flour
2 cups sugar
1 teaspoon soda
1 cup butter
1 cup water
1/4 cup cocoa
1/2 cup buttermilk
2 beaten eggs
1 teaspoon vanilla
* Mix flour, sugar and soda. Put aside. In saucepan, mix butter, water and cocoa. Bring to a boil. Pour over flour mixture and mix well. Add buttermilk, eggs and vanilla. Beat until smooth. Pour into greased and floured 10x15 jelly roll pan or two 9x13 pans. Bake at 375 degrees for 15-20 minutes. Cool Completely.
Filling
4 cups powdered sugar
1/4 cup milk
1 cup soft butter
1 tablespoon coconut flavoring (found by the vanilla)
* Mix well with mixer and spread on completely cooled bars. Put in frig to set while making glaze.
Glaze
1 cup butter
12 oz. milk chocolate chips
2 teaspoons vanilla
* Melt butter and chips. Add vanilla and spread evenly over bars. Return to frig to chill completely before cutting into squares.
These freeze beautifully.
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Just T
I need therapea!
PeaNut 65,272
January 2003
Posts: 13,721
Layouts: 0
Loc: In my own little world
| Posted: 5/11/2010 3:28:49 PM
These all sound soooo good! Can't wait to try the oreo cheesecake! My kids will devour that! | |
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peachpea
PeaAddict
PeaNut 308,857
April 2007
Posts: 1,427
Layouts: 0
Loc: Louisiana
| Posted: 5/11/2010 5:10:10 PM
party chicken
1 (16) oz bottle of french salad dressing
1 (16) oz jar of peach or apricot preserves
1 pk of Lipton onion soup mix
mix all of these together, simmer over low until soup mix is
cooked thru.
Funny you should post this. Yesterday I was watching Friday's Today Show with Hoda and Kathey Lee I had dvr'd for the ambush makeover segment, and after that they had their mothers on cooking a favorite dish. Kathey Lee's mom made this very recipe. She baked it an hour covered at 350 and then another half hour uncovered to brown the chicken. (I only remember that since she repeated herself a couple of times.) | |
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Samala
PeaAddict
PeaNut 451,323
January 2010
Posts: 1,062
Layouts: 6
Loc: SW Chicago burbs
 | Posted: 5/11/2010 7:46:42 PM
This is a HUGE hit every time I make it. I am not allowed at a friends house unless I show up with a plate of it.
Perverted Brownies
2 packages chocolate chip cookie dough (or 1 family size)
1 12oz bag semi-sweet chocolate chips
1 can sweetened condensed milk
Preheat oven to 350 or whatever temp is on the cookie dough. In a 9x13 glass pan (I non stick spray first) spread 1 and 1/2 packages of cookie dough. Make sure it covers the entire bottom.
In a pot melt chocolate (I am too lazy to set up a double boiler. I just stir constantly) then add sweetened condensed milk. Mix together until it becomes fudge (clings together when stirred, pulls off the spoon)
Pour over cookie dough. Spread evenly. Crumble remaining cookie dough over the top of the fudge.
Bake the whole thing according to cookie time (usually aprox 10 min) or until cookie on the top is golden brown.
Cool, slice and serve.
I have also made it in cupcake cups for individual sizes, and with peanut butter cookie dough instead of chocolate chip. If you do the cupcake cups you get about 2 dozen from a batch. | |
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luckywife
PeaAddict
PeaNut 390,178
September 2008
Posts: 1,360
Layouts: 0
Loc: Sittin' on my front porch
 | Posted: 5/11/2010 8:28:47 PM
Holy Moly! I almost want to wake up my three boys to go to the store to buy the ingredients to make Perverted Brownies! Those sound really good!! I think I will be going to the grocery store tomorrow! |
Mrs. Steven Rudy
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aniheartsjapan
AncestralPea
PeaNut 255,961
April 2006
Posts: 4,566
Layouts: 33
Loc: TX
 | Posted: 5/11/2010 8:35:24 PM
Cornbread Salad
It is GREAT! My SIL started making this for DH's family get togethers. I started making it for my family get togethers and it is now requested and ooooed and aaahhed over! |
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~Sheri~
Waiting to go home.
PeaNut 144,253
April 2004
Posts: 7,617
Layouts: 36
Loc: Michiganian living in NoVA
| Posted: 5/11/2010 8:38:42 PM
Double Chocolate Mocha Trifle from Pampered Chef. Except I make it with cake instead of brownies.
Here's the recipe as written. Just make a chocolate cake instead (I use Devil's Food or Dark Chocolate Fudge)
1 package brownie mix
1 3/4 cups cold milk
2 packages white chocolate instant pudding
1/4 cup warm water
4 teaspoons instant coffee granules
2 cups thawed frozen whipped topping
3 toffee bars
Lightly spray 9" X 13" Baker with vegetable oil using Kitchen Spritzer. Prep are and bake brownie mix according to cake-like package directions. Cool completely.
In Classic 2-Qt Batter Bowl, whisk pudding mix into milk using 10" Whisk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping using Super Scraper.
Cut brownies into 1-inch cubes using serrated Bread Knife. chop toffee bars using Food Chopper. Layer 1/3 of brownie cubes onto bottom of Chillzanne bowl.
Top with 13 of pudding mixture, pressing lightly, and 1/3 of shopped toffee. Repeat layers two more times. Chill 30 minutes before serving.
Yield: 12 servings. Approximately 470 calories & 23 grams of fat per serving.
Source: Pampered Chef
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~Sheri~
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2peafaithful
People not perfection
PeaNut 35,457
April 2002
Posts: 27,840
Layouts: 0
Loc: Right where I should be
 | Posted: 5/11/2010 8:42:38 PM
OP that is a interesting recipe and sounds like it makes a lot! 2 boxes of pasta is pretty large. I love a cold pasta salad. TFS |
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Sunshine.Shadows
BucketHead
PeaNut 461,859
March 2010
Posts: 501
Layouts: 0
| Posted: 5/11/2010 8:50:35 PM
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Esister
Austin Hip-pea
PeaNut 207,336
May 2005
Posts: 5,530
Layouts: 28
Loc: Central Texas
| Posted: 5/11/2010 9:26:33 PM
bookmarking this thread right now! |
"For what you see and hear depends a good deal on where you are standing:
It also depends on what sort of person you are."
-from The Magician's Nephew by C.S.Lewis
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fallyn96
PeaAddict
PeaNut 41,734
July 2002
Posts: 1,131
Layouts: 60
| Posted: 5/11/2010 9:28:17 PM
these never last long and they're so popular that i usually end up making a triple batch- two for whatever i'm making them for and one to make up for the ones that my family sneaks when i'm not looking. 
Crab Rangoon (single batch):
-2  z packages cream cheese, softened
-1 large package imitation crab meat
-1 package lump crab meat (made by a tuna company- can't think of the name)
-garlic powder, to taste
-diced onion, to taste
-1 package wonton wrappers (find them near the tofu in the produce section)
-2 egg whites
-oil to fry them in (peanut oil is best, vegetable oil works just as well)
mix cream cheese, crab, garlic powder and onion in a food processor until well mixed. you will probably have to stop and scrape the sides and bottom a few times.
heat up the oil in a deep fryer.
fill wontons with filling. fold and press them closed, brush with egg whites, then fry until they're golden brown.
serve warm with sweet and sour sauce.
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tracey
my blog
'The dead have risen, and they're voting Republican!' -Bart Simpson | |
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nvogue2000
PeaAddict
PeaNut 123,598
January 2004
Posts: 1,291
Layouts: 27
| Posted: 5/11/2010 9:34:23 PM
Dip my friend serves with crackers ... I swear it makes your body feel some lovin' in special places lol!!
16 oz mozzerella cheese shredded
16 oz real mayo
1 cup sour cream
1 tbsp sugar
1/3 cup parmesan
1tsp accent seasoning (I've never added this cause i forget to buy it)
1/3 cup minced onion
garlic powder to taste | |
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NellyOlson
BucketHead
PeaNut 330,966
August 2007
Posts: 706
Layouts: 0
Loc: Nebraska
| Posted: 5/11/2010 9:46:15 PM
Here is the link to my chicken enchiladas. I have finally written down a recipe, because everyone asks for it. I never had a recipe until now. Seems they like it at Tasty Kitchen too
Enchiladas |
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Samala
PeaAddict
PeaNut 451,323
January 2010
Posts: 1,062
Layouts: 6
Loc: SW Chicago burbs
| Posted: 5/11/2010 10:34:39 PM
Here is another go- to favorite
Beer Dip
2 packages of cream cheese - softened
1 package shredded cheddar
1/2 package dry ranch dressing mix
1 can/bottle beer
mix beer and cream cheese till smooth and "dip like" (hand mixer or stand mixer) add ranch dressing mix and shredded cheese. Add more beer as needed to keep it dip textured. Drink any left over beer. Put in a bowl and serve. I prefer pretzels but it is good on chips and crackers too.
It's also good with parmesan/asiago/Romano replacing some or all of the cheddar. | |
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peanutbubbamom
BucketHead
PeaNut 98,911
July 2003
Posts: 730
Layouts: 5
| Posted: 5/11/2010 10:40:06 PM
nvogue - your dip recipe - do you heat it at all, or just mix it and let it set? Just curious; it sounds like it kind of needs to be warmed up. yum!
Lisa | |
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tenacious *e*
Ancient Ancestor of Pea
PeaNut 56,147
November 2002
Posts: 7,729
Layouts: 34
Loc: back in the USA
| Posted: 5/11/2010 10:48:54 PM
I wanna make those coconut bars!
Erin |
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Pink Mochas
Not here to discuss politics or religion!
PeaNut 221,281
August 2005
Posts: 5,914
Layouts: 50
Loc: My Heart is in Puerto Rico
| Posted: 5/11/2010 10:50:08 PM
ooo! Just marking my place~I'll post one tomorrow. |
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*Fresca*
StuckOnPeas
PeaNut 204,709
May 2005
Posts: 2,717
Layouts: 0
Loc: Northern Illinois
| Posted: 5/13/2010 8:15:05 AM
Thanks for some great new recipes to try. |
*Debbie*
*****Today I will be happy as a bird with a frenchfry***** | |
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mlewis117
PeaNut
PeaNut 430,491
July 2009
Posts: 115
Layouts: 1
| Posted: 5/13/2010 8:17:48 AM
Askmetoscrap....I just made this last night for me husband...he loves it!
Mandy | |
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houstonsandy
PeaAddict
PeaNut 51,887
October 2002
Posts: 1,251
Layouts: 18
Loc: houston, tx
| Posted: 5/13/2010 8:32:09 AM
Oh my.....I'll be making some of these for sure! |
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PEAce sign
i'm not superstitious, but i am a little stitious.
PeaNut 274,722
August 2006
Posts: 12,910
Layouts: 0
Loc: OH-IO!
| Posted: 5/13/2010 8:54:54 AM
everyone loves this easy to make vodka pasta
ingredients:
1 box penne pasta
7 t butter
1 c. vodka
1/4 t red pepper flakes (i use more)
1 c. heavy cream
1 can diced tomatoes (or chopped fresh), drained
1/3 c shredded parmesan cheese (fresh or the can, doesn't matter)
kosher salt
make pasta according to directions. as pasta is cooking, melt the butter in a medium sized pot. when melted, add vodka and red pepper flakes, simmer on medium heat for about 4 minutes. add cream and tomatoes. warm through on low heat. add 1/2 t kosher salt.
drain the pasta, put it back into the pasta pot, pour the sauce over top, stir well and add the parmesan cheese. voila!
this is really good with blackened chicken or shrimp on top.
the whole thing can be done in 10 minutes. | |
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Misspeasy
StuckOnPeas
PeaNut 331,732
August 2007
Posts: 2,620
Layouts: 0
Loc: in front of my computer
| Posted: 5/13/2010 9:20:10 AM
All of the recipes posted look sooo good!
Here is a popular one around here:
Tex-Mex Pasta Salad
Recipe By David Bonom "Supper Club Beach Party"
Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound uncooked radiatore pasta -- (short coiled pasta)
2 teaspoons olive oil (I omit)
3 garlic cloves -- minced
1 1/2 pounds ground turkey
2/3 cup water
1 (1.25-ounce) package 40%-less-sodium taco seasoning -- (such as Old El Paso)
2 cups preshredded reduced-fat Mexican blend cheese -- (8 ounces)
2 cups chopped seeded tomato
1 cup chopped bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 (15.5-ounce) can black beans -- rinsed and drained
2 tablespoons fresh lime juice
1/2 teaspoon salt -- (I omit)
1/4 teaspoon ground cumin
1 ( 8 ounce) container reduced-fat sour cream
salsa (optional)
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly.
Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.
Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.
Serves 12 Serving size: about 1 1/3 cups
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hmblthrp
BucketHead
PeaNut 465,600
April 2010
Posts: 723
Layouts: 0
Loc: Texas, of course!
| Posted: 5/13/2010 9:24:31 AM
Can somebody please make those coconut cream bars and then drop them off at my house???  | |
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JnJsMom16
BucketHead
PeaNut 397,853
November 2008
Posts: 534
Layouts: 0
Loc: Skagit Valley, WA
| Posted: 5/13/2010 9:47:10 AM
I will be trying lots of these. thanks |
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Holy scrapinator
PeaNut
PeaNut 449,273
December 2009
Posts: 279
Layouts: 48
Loc: Kansas City, MO
| Posted: 5/13/2010 9:55:59 AM
Buffalo Chicken Dip
Boil 3 to 4 chopped boneless chicken breasts in water for about 25 minutes. Let cool and shred
In 9x13 casserole dish, spread a layer of cream cheese (1 block should do it)
Pour blue cheese crumbles on top of the cream cheese (if desired)
In pot, combine a stick of margarine, 1 bottle of buffalo sauce (do not use frank's hot sauce it cooks weird with this recipe, trust me, my DH's family are frank's die hards and they even agree), 1 cup of mozzerella cheese, and chicken on medium high heat. Stir until bubbly and cheese is melted.
Pour buffalo mixture on top of cream cheese/blue cheese mixture and bake at 350 degrees for 30 minutes. Top with 1 cup mozzerella cheese and bake until bubbly and cheese is melted.
Serve with Frito scoops.
(If you want to save a step, don't layer the cream cheese and blue cheese, but add to the buffalo mixture and melt all together. Then add all to the casserole dish and cook as directed.) | |
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ScrapnThyme
PeaNut
PeaNut 452,536
January 2010
Posts: 215
Layouts: 0
Loc: MN
| Posted: 5/13/2010 10:04:05 AM
Wow these all sound good This dip is requested by those who try it
Pickle Dip
8 oz cream cheese
8 oz sour cream
Package of dried beef or corned beef - chopped
1/2 jar dill pickles - chopped
dash garlic powder
splash of pickle juice
Mix together cream cheese, sour cream and garlic powder add beef, pickles and pickle juice, mix well, refrigerate at least 4 hours I usually let it sit overnight, (I do use the light cream cheese and sour cream at times) serve with pretzels or the Ritz pretzel crackers, the recipe can easily be doubled!
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~Janice~
Ancient Ancestor of Pea
PeaNut 9,851
January 2001
Posts: 6,202
Layouts: 0
Loc: Georgia
 | Posted: 5/13/2010 10:36:30 AM
These sound great - running out to Staples to get ink so I can print them.
Thanks! |
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peanutbubbamom
BucketHead
PeaNut 98,911
July 2003
Posts: 730
Layouts: 5
| Posted: 5/13/2010 11:16:41 AM
ok, the pickle dip... OMG... OMG... OMG. Can you tell that this is some good stuff?!?!? When I first saw the recipe for this a few months ago, I thought there was no way in heck that that would be a good combination. But, I like all the pieces parts that are added to it, so I thought I would try it. Once you make it, let it set in the fridge for at least a few hours before you try it (everything kind of marinates together). It's very yummy with crunchy pretzels or wheat thins; it kind of tastes like a reuben sandwich.
Oh, and it is still super duper yummy even if you use fat free sour cream and cream cheese (I know that doesn't work well with some recipes, but seems to be ok with this one).
Lisa | |
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Jumpea Bumples
Will I ever get to Buckethead?!
PeaNut 357,373
January 2008
Posts: 407
Layouts: 0
Loc: NC
| Posted: 5/13/2010 11:22:13 AM
here's mine I got from a former co-worker...when I take this to church, I always bring home an empty bowl..LOL
STRAWBERRY DELIGHT
1 large angel food cake
1 carton lite cool whip, thawed
1 large or 2 small boxes of French Vanilla or Vanilla instant Pudding (Sugar Free)
1 8 oz carton sour cream (either light or regular)
2 packages (Bags or cartons whichever you can find) Strawberry glaze (sugar Free)
3 cups skim Milk
2 boxes strawberries. (1/2 gal)
Large Bowl / Dish
Mix milk and pudding, set in fridge to set up.
Meanwhile, slice strawberries and mix with glaze
Fold sour cream and cool whip into pudding mix
Slice angel food cake
Assemble in large bowl / dish as follows:
Pudding mix
Cake
Glaze/Strawberry mix
Repeat until all is used up.
I don’t slice the cake, it is easier for me to just pull pieces off and layer.
And you can use regular cool whip/sour cream/pudding….either way it is awesome!
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fireheart
PeaAddict
PeaNut 301,913
March 2007
Posts: 1,057
Layouts: 3
Loc: Missing my mountains and the smell of fresh cedar and pine
| Posted: 5/13/2010 11:45:41 AM
WOW!!! These are awesome!!! Have to put my thinking cap on.
Great Thread
TFS |
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wholarmor
I'm NOT a sack sniffer!
PeaNut 29,699
February 2002
Posts: 24,046
Layouts: 92
Loc: SE Washington
| Posted: 5/13/2010 11:53:56 AM
Jello pretzel salad. There are a variety of recipes out there, so I'll let you look them up. My favorite way to make it is with raspberry jello and raspberries. The crushed up pretzels(plus butter and sugar) make up the crust. And then there's a middle layer with sugar, whipped cream and cream cheese. Not exactly a diet food, but everyone requests it when we go to a potluck! |
Kris
Mom to Kyrie(9), Isaiah(8), and Jayden(5)
my blog
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Cynsia
PeaAddict
PeaNut 121,039
December 2003
Posts: 1,757
Layouts: 2
Loc: Central Florida
| Posted: 5/13/2010 12:00:03 PM
Yum!
Samala, how do you spread the cho chip cookie dough? Let the roll soften up a bit first? I've tried something like this before, but couldn't get it right. thanks!
Can't wait to try some of these recipes. I'm at work now, so don't have any of mine with me. |
Wife and mommy to my precious boys
DS adopted, home from S. Korea 9/22/05!!!
1st 5K completed 11/13/10, 33:03. Went way to fast!!!
1st 10k...looking for one
1st 1/2 marathon...completed 2/27/11!!! | |
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janeinbama
What can I post about?
PeaNut 15,223
May 2001
Posts: 998
Layouts: 0
Loc: Sweet Home Alabama
| Posted: 5/13/2010 2:47:35 PM
BUBBLE UP PIZZA
1# Hamburger Meat
1 Onion Chopped
1 Jar Spaghetti Sauce
2 cans Buttermilk biscuits
½ c Mozzarella Cheese grated
½ c Cheddar Cheese grated
Brown hamburger meat stir in spaghetti sauce. Cut biscuits into 4 pieces. Mix sauce and biscuits. Mix cheese in and cook in a sprayed 9 x 13 pan 20 minutes @350.
***Original recipe cooks biscuit & sauce 20 minutes then add all cheese on top. I always mix mine in.
***Sausage could be used and any other pizza toppings. I usually add 1 cup grated zuchinni when browning the meat.
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*luanne*
Laugh often...love much
PeaNut 99,986
August 2003
Posts: 5,300
Layouts: 70
Loc: Wisconsin
| Posted: 5/13/2010 2:53:33 PM
Thanks for posting all the recipes.
Luanne |
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pjynx
This space for rent
PeaNut 69,453
February 2003
Posts: 5,062
Layouts: 4
Loc: Wherever my mind wanders
| Posted: 5/13/2010 3:05:30 PM
Damn! And I was doing so good on my diet too.
Pam |
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Samala
PeaAddict
PeaNut 451,323
January 2010
Posts: 1,062
Layouts: 6
Loc: SW Chicago burbs
| Posted: 5/13/2010 3:07:36 PM
Samala, how do you spread the cho chip cookie dough? Let the roll soften up a bit first? I've tried something like this before, but couldn't get it right. thanks!
I just smoosh it. LOL I dump the whole one in and press on it and spread it out.(usualy about 2/3 of the pan) Then I take the 1/2 of the other one and smoosh it in too. If you soften it, it might smoosh easier. But I like it cold since it doesn't stick to my hands as much.
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Sherrie_N
SuPEArteachermom
PeaNut 32,781
March 2002
Posts: 26,732
Layouts: 42
Loc: Hmm I would tell ya, but then you might start stalking me.
| Posted: 7/7/2010 5:54:09 PM
Just posting so I can find these recipes later. |
Sherrie
Adoring mama to three handsome and energetic young boys that are growing up way too fast!
*My boys don't sleep they RECHARGE*
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Idahomom
Ancient Ancestor of Pea
PeaNut 265,810
June 2006
Posts: 5,151
Layouts: 26
Loc: Idaho
| Posted: 7/7/2010 6:52:18 PM
These all look great...just marking my spot. |
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Deb
Never be bullied into silence. Never allow yourself to be made a victim. Accept no one's definition of your life; define yourself.
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kimosmom
PeaFixture
PeaNut 59,357
December 2002
Posts: 3,064
Layouts: 10
Loc: Yuba City, CA
| Posted: 7/7/2010 6:55:23 PM
What a coincidence...I just made AKathy's "Fresh Coconut Cream Bars" last night for a pot-luck today!
I've gotten RAVE reviews about them, so thank you for the recipe!!!
I will say that they are MUCH better if chilled, so leave them in the fridge!!! |
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Kathy
Blessed mother of Nicholas
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Brandy327
WWP
PeaNut 122,227
January 2004
Posts: 8,812
Layouts: 114
Loc: Nowhere, USA
| Posted: 7/7/2010 7:25:00 PM
I love love love these posts and I really get bummed when people don't post!! LOVE all these recipes! And I can't wait to try some of them!
Soooo, I plan on sharing a few!!
First up...I'm sure most of you have either had this or made it but I swear this thing never, EVER goes to waste. Someone actually hired me to make this last year at the holidays so they could take it to a holiday party! LOL
Pumpkin Roll
Cake
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
3 eggs
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup powdered sugar
Filling
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons butter
8 oz cream cheese
For the cake:
Combine all ingredients except powdered sugar. Cover a 12x15" jelly roll pan with waxed paper. Pour mix on top of waxed paper. Bake at 375 for 15 minutes or until golden brown. Sprinkle powdered sugar onto a dish towel. Flip cake onto dish towel (waxed paper side up) and remove waxed paper. Roll the cake up (including towel) and let cool completely. CAREFULLY unroll.
Filling:
Mix all ingredients well. Spread evenly onto unrolled cake.
Reroll and top with sifted powdered sugar. Slice and serve. Keep refrigerated.
Serves approximately 8-10.
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Brandy327
WWP
PeaNut 122,227
January 2004
Posts: 8,812
Layouts: 114
Loc: Nowhere, USA
| Posted: 7/7/2010 7:26:14 PM
An appetizer favorite!
Bacon & Tomato Cups
8 slices of bacon
1 tomato, seeded and finely chopped
1/2 onion, finely chopped
3-4 oz. Swiss cheese, shredded
1/2 cup mayonnaise
1 tsp dried basil
1 - 16 oz can refrigerated buttermilk biscuit dough (regular size not Grands)
Preheat oven to 375. Lightly grease a muffin pan. Cook bacon, drain on paper towels and then crumble. In a medium bowl, combine the bacon, tomato, onion, cheese, mayo and basil. Stir until well mixed. Separate biscuits into halves horizontally. Press each half into prepared muffin tin. Fill with the bacon mixture. Bake 10-12 minutes or until browned. Can be baked and rewarmed.
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Brandy327
WWP
PeaNut 122,227
January 2004
Posts: 8,812
Layouts: 114
Loc: Nowhere, USA
| Posted: 7/7/2010 7:32:07 PM
This one I don't make for very many people because it tends to be a lot of work but honestly, they're probably better than sex.
Rice Balls
4 cups water
2 cups white long grain rice
8 oz white cheese, shredded (either an Italian blend or plain mozarella)
4 oz romano cheese, shredded
salt & pepper to taste
3-4 eggs
2-3 cups Italian bread crumbs
vegetable oil
cooking thermometer
Combine rice and water in a large pan and cook until water is almost completely absorbed. Transfer to a large bowl and let cool for 10-15 minutes. In a small bowl, combine 1 egg, salt & pepper and cheeses and blend well. SLOWLY add the cheese mix to the rice (about 1/3 at a time) and mix well in between. If you add too much, too quickly the egg will actually cook and you'll end up with egg pieces throughout the mix. Once all the cheese is mixed in, place bowl in the refrigerator UNCOVERED overnight (or until mixture is COMPLETELY cold all the way through). Shape into 3" balls (a little smaller than a baseball). In a bowl, beat 2-3 eggs. In a separate pie plate, pour bread crumbs. Dip each ball into the egg and then roll in the bread crumbs. Repeat for each rice ball. Refrigerate for another 2 hours or until you're ready to cook them. Fill a large (deep) frying pan 1/2 way up with vegetable oil and heat to about 300 degrees. Carefully drop in the rice balls leaving plenty of room in between each. Let them cook about 2-3 minutes on each side until browned and hot all the way through. I have a 9" frying pan and I cook 4 at a time so that my oil doesn't cool down too much and the balls have plenty of room. Drain on paper towels.
You don't have to cook all of them at once. Once they're breaded, you can leave them in the refrigerator for a day or two and cook them whenever you want.
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Sherri in Oregon
PeaNut
PeaNut 189,265
February 2005
Posts: 477
Layouts: 0
| Posted: 7/7/2010 7:39:17 PM
OOH, Those bacon tomato cups would be good with crescent rolls.
YUM | |
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