Post a recipe that you get lots of RAVES on!

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Posted 5/10/2010 by askmetoscrap in NSBR Board
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PeaNut 158,925
July 2004
Posts: 870
Layouts: 1
Loc: Chicagoland

Posted: 7/7/2010 7:41:29 PM
I will be adding these to my recipes! TFS

Here is mine. It is my favorite non-chocolate dessert recipe, and it's absolutely delicious, no-bake and easy, which in my mind is great. For some reason, pineapple and whipped cream go really great together. Like someone else commented, I have a friend's mom's house I'm not allowed to go to unless I bring you enjoy!

Pineapple Delight

1 1/4 cups graham cracker crumbs
1 tbsp sugar
1/4 cup melted butter
Combine and press into 8x8" pan (or pie plate)

Place in fridge while making other layers.

1/4 cup softened butter (or margarine)
1 cup powdered sugar
1 egg
Blend together. Spread on crust.

1 pint whipping cream, prepared (1 tsp vanilla + 1/4 cup powdered sugar)
1 large can crushed pineapple, drained very well.
Combine and spread on top.

Keep refrigerated until time to serve. Best served same day.


PeaNut 116,261
November 2003
Posts: 25,809
Layouts: 102

Posted: 7/7/2010 8:03:54 PM
Yum! Thanks for all the recipes. I'm trying to think what I'm going to post.


May we be consumed with the Creator of all things rather than with things created.

6 rings - no cheating! Go STEELERS!

Holding a grudge is letting someone live rent-free in your head.

PEAple need the Lord!

PeaNut 71,909
February 2003
Posts: 5,079
Layouts: 120
Loc: Mountains of Tennessee

Posted: 7/7/2010 8:15:21 PM
I got this recipe from my SIL. This is one of my husbands favorites.


16 oz. sour cream
8 oz. mayo
8 - 12 oz. shredded cheddar cheese
5 green onions, chopped
1 tomato, salted and chopped
1 bag real bacon bits

Mix all together, adding tomatoes last. Chill about an hour before serving. Serve with crackers (we use club crackers)

Wife to Scott and Mommy to Hanna (10/00) and Levi (6/02)


PeaNut 100,307
August 2003
Posts: 1,792
Layouts: 77
Loc: Kansas, USA

Posted: 7/7/2010 8:33:53 PM
These all sound so delicious! I love tried and true recipes...they are the best!

Karrie~Mama to Katie, Asher, and Claire!

Dancing to the end of love.

PeaNut 8,446
December 2000
Posts: 12,064
Layouts: 199
Loc: Newport News, VA

Posted: 7/7/2010 8:47:55 PM
I got this recipe from someone at another scrapbooking board, at least ten years ago. People really seem to love it!

Chicken-Pasta-Caesar Salad

1 head Romaine lettuce, washed, drained, and torn
1 head green leaf lettuce, ditto
1 medium red onion, chopped very fine
1 cup shredded Parmesan cheese
1 bottle Caesar-style dressing (amount to taste)
1 pound grilled chicken breast (cut into bite-size pieces)
12 ounces rotini, cooked and rinsed in cool water

Mix well and enjoy. This makes a very big salad, good for potlucks or picnics...for a smaller family meal, the recipe can be halved.

I make this for my DH's family get-togethers and everyone LOVES it. It's a Barefoot Contessa recipe:

To-Die-For Dip
(aka Sun-dried Tomato Dip)

1/4 cup sun-dried tomatoes in oil, drained and chopped
8 oz. block cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
5-10 dashes hot red pepper sauce
1 tsp. kosher salt
3/4 tsp. black pepper
2 scallions, thinly sliced (white and green parts)

Pulse the tomatoes, cream cheese, sour cream, mayo, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature. Excellent with Triscuits or baby carrots.


Tier 1 Baking Pea

PeaNut 133,550
February 2004
Posts: 39,602
Layouts: 331
Loc: Hudson Valley, NY

Posted: 7/7/2010 8:54:04 PM


PeaNut 167,641
September 2004
Posts: 2,156
Layouts: 18
Loc: Kentucky

Posted: 7/7/2010 8:54:39 PM
These sound YUM!


PeaNut 13,501
April 2001
Posts: 1,714
Layouts: 345
Loc: east coast

Posted: 7/7/2010 9:12:20 PM
Swiss Dip:
1 z cream cheese (softened)
1 1/2 cup shredded swiss cheese
1/2 cup of mayo
sliced almonds (optional)

mix cream cheese, mayo and swiss in a pie plate. Top with almonds (I actually don't use these). Bake at 350 for 20-30 minutes. Serve with savory crackers.

This is so easy and very yummy. It is always gone at every party.


PeaNut 272,082
August 2006
Posts: 586
Layouts: 0
Loc: Midwest

Posted: 7/7/2010 9:25:33 PM
When I use to bowl on a league, one of my teammates would bring this when it was our turn to provide snacks. It was always the first thing to go.

Cheese Spread

1 8 oz. block of cream cheese
Major Grey's Chutney
Cooked crisp bacon

Place the block of cream cheese on a plate. Pour the chutney on top of the cheese (be generous) and crumble the cooked bacon all over the top. Serve with Ritz or Club Crackers. Easy peasy, but good.



PeaNut 116,245
November 2003
Posts: 65
Layouts: 129
Loc: Michigan

Posted: 7/7/2010 10:01:54 PM
This is a recipe that I often make when I take a meal for someone who is sick or just had a baby. It is very easy and good. It can also be made ahead and frozen.

Chicken Enchiladas
2 cups chicken, cooked and chopped
1 cup cottage cheese
1 cup cheddar (or Mexican blend) cheese
Mix filling ingredients and roll up in flour tortillas. I usually use the medium sized ones, and I can usually get 8 enchiladas.
1 cup salsa
1 - 8 oz. can of tomato sauce
1/2 tsp. chili powder
1/2 tsp. cumin
Mix sauce ingredients and pour over enchiladas, covering them completely.
Cover with foil and bake at 350 for 15 minutes. Remove foil, sprinkle with 1/2 cup cheddar cheese, and bake for an additional 10 minutes.

Miss Lerins Momma
Ancient Ancestor of Pea

PeaNut 151,660
June 2004
Posts: 13,597
Layouts: 38
Loc: KY

Posted: 7/7/2010 10:18:08 PM
Cheesy Potatoes

1 bag Orieda frozen small cubed potatoes (hashbrowns?)
1 can Cream of Chicken soup
1 can Cheddar Cheese Soup
3 big dollups of sour cream
2 cups shredded cheddar cheese

I fry up the potatoes in a pan... and mix the sour cream, cream of chicken, and cheddar cheese soup up. Pour cooked potatoes in a big baking dish, cover with sour cream mixture, top with shredded cheddar, and back at 325degrees for about an hour, until cheese on top is melted and bubbly.

Trolls *heart* me!!


PeaNut 440,722
October 2009
Posts: 241
Layouts: 2
Loc: North Carolina

Posted: 7/9/2010 11:38:05 AM
Wow,can't wait to try some of these recipes .This recipe is one that I always get compliments on when I make it: Frosted Peanut Butter "Finger" Bars.
1 cup butter or margarine,
1 1/2 cups brown sugar
2 1/2 cups peanut butter(divided)
1 egg,
1 1/2 tsp.vanilla,
2 1/2 cups quick cooking oats,
2 cups all-purpose flour,
1/2 tsp.salt.
1 can ready made caramel frosting
In a mixing bowl cream butter and sugars.add 1 cup of the peanut butter,the egg and the vanilla ,mix well.Combine oats,flour,baking soda and salt,add to creamed mixture and mix well. Spread into a greased 15x10x1 inch baking pan.have oven preheated to 350 degrees ,bake for 13 to 17 minutes or until lightly brown.Do not over bake! Cool on wire rack about 12 minutes,spread remaining peanut butter over the top.After it cools completely spread the caramel frosting over the peanut butter "layer"


PeaNut 152,139
June 2004
Posts: 153
Layouts: 7
Loc: Missouri Transplant :)

Posted: 7/9/2010 2:57:03 PM
My family loves these deviled eggs. I always get asked to bring them to family outings.

12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
1.Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2.Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3.Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.


PeaNut 167,641
September 2004
Posts: 2,156
Layouts: 18
Loc: Kentucky

Posted: 7/10/2010 4:59:46 AM


PeaNut 122,227
January 2004
Posts: 8,825
Layouts: 114
Loc: Nowhere, USA

Posted: 7/10/2010 6:34:07 AM
Well I made the preverted brownies to take to a friends get together today. Holy moly are they good! DH LOVES them!! Great job!!


PeaNut 440,722
October 2009
Posts: 241
Layouts: 2
Loc: North Carolina

Posted: 7/10/2010 7:40:59 AM
So sorry !! I just realized as I was reading this "thread" again that I had left out one ingredient in my recipe for the Peanut Butter "Finger" Bars and that would be one cup granulated sugar .


PeaNut 97,282
July 2003
Posts: 2,781
Layouts: 3

Posted: 7/10/2010 8:18:07 AM
I got this recipe from my mama, who got it from a friend of hers almost 30 years ago. I loved it as a kid, and now it's my oldest son's favorite food. I've been asked for the recipe over and over again. It looks complicated on paper, but is very simple - I just like to break up the recipe into "parts" for clarity.


Start sauce, simmer for 30 min in med. saucepan:
2 (10 oz) cans cream of chicken soup, thinned with about half a can of water
2 tsps EACH ground: oregano, sage, and cumin
Then in a skillet, brown, and then drain:
1# ground beef
2 Tbs chili powder
2 tsp garlic salt
Other ingredients:
Large flour tortillas
Shredded cheddar cheese
Chopped Lettuce
Chopped Tomatoes

To assemble - do separately on each persons plate:
Fill tortillas with meat, sprinkle with a little cheese and spoon on enough sauce to just moisten the meat. Warm in microwave for 15-30 seconds to soften the tortilla. Fold burrito style. Cover with a generous amount of cheese and sauce. Then top with lettuce and tomatoes.

(The sauce sounds weird, but I promise, it turns into something yummy!)


PeaNut 219,082
August 2005
Posts: 4,878
Layouts: 224
Loc: Wild Wonderful WV

Posted: 7/10/2010 9:09:43 AM
Thanks for sharing all these wonderful recipes. I'll be making ANOTHER trip to the store today to try some for when we're watching soccer this afternoon.

I'm almost embarrassed to post this recipe since it's so simple and doeesn't use any real measurements but we love it and it's our go to for easy dips when we're camping.

16 oz sour cream
crushed red pepper flakes (to taste)
salt (to taste)
cayenne pepper (to taste)

Just stir it all together! It's best with ridge type potato chips


Mes Trois Meows
Pourrai-je jamais ĂȘtre heureux?

PeaNut 269,796
July 2006
Posts: 6,538
Layouts: 0
Loc: The Pea-cific Northwest

Posted: 7/10/2010 9:17:09 AM

Kirsten =^..^= =^..^= =^..^= =^..^= Yes, we have 4 now : )

***Check out my Two Peas Blog Link for links to recipe, organizing and other helpful threads from peas....


PeaNut 17,981
July 2001
Posts: 1,144
Layouts: 27
Loc: On the Flip Side

Posted: 7/10/2010 9:45:29 AM
Loving all these recipes. Can't wait to try some of them, but of course, some of the ingredients are impossible to get where I am

Here is my donation to the recipe thread:

Yummy Strawberry Pie Recipe

1 pre-cooked pie shell (we have used regular and graham, preferred reg)

1 small box Strawberry Jello
(Pour into one cup measure and fill remainder cup with sugar)
1 c water
4 T cornstarch
1/4 t salt
1 t vanilla
Red food coloring
1 pt strawberries, fresh, sliced or frozen
(if frozen thaw and drain)

Pre-cook pie shell. Cook all remaining ingredients except strawberries until thickened, about 5 minutes. Cool, add strawberries. Pour into cooked pie shell. Chill, and serve with Cool Whip


PEAce, Love & Shoes

PeaNut 93,437
June 2003
Posts: 5,311
Layouts: 38
Loc: Cedar Hill, Texas

Posted: 7/10/2010 10:18:11 AM
I am always asked to bring what my frined calls Cookie Dough Cobler....

Preheat oven to 350, mix brownies per box instructions (not cakelike brownies) and spread in pan. Place dollops of chocolate cookie dough (you could use in type of coolie dough) through out the top of the brownie mixture. Press the cookie dough down a little bit so that it is in the brownies. Cook until done. Drizzle or cover (whichever you prefer) with chocolate icing.



PeaNut 8,216
November 2000
Posts: 357
Layouts: 3
Loc: Cental California

Posted: 7/10/2010 10:28:22 AM
these are to die for.

Bacon Wrapped Bread Sticks

1 cup grated Parmesan
2 tsp. garlic salt or powder
12 slices bacon
24 (4 ½-inch) long sesame breadsticks (1 package)

Preheat oven to 350 degrees.

In a mixing bowl, combine the Parmesan with garlic salt and set aside. Cut the bacon slices in half so they are approximately 5-inches long. Wrap each bread stick with 1 slice of bacon, starting at one end and ending at the other. Place wrapped bread sticks on a cookie sheet lined with parchment paper, and bake for 15 minutes or until bacon is browned. Remove from oven and immediately roll breadsticks in cheese mixture. Let cool and serve at room temperature.


PeaNut 161,554
August 2004
Posts: 449
Layouts: 2
Loc: FL

Posted: 7/10/2010 10:42:54 AM
Olive bread from the Pioneer Woman Cooks blog. I usually slice my loaf of bread and then add a generous scoop of the olive filling to each slice. Broil.

Can of black olives, sliced
Jar (6 or 7 ounces) of green pimento olives, sliced
1 stick of butter, softened
3 green onions, sliced
3/4 pound shredded Montery Jack cheese (good with Italian or a mix of cheeses, too. 2% cheese worked well, too.)
1/2 cup mayo (Hellman's)



PeaNut 183,117
January 2005
Posts: 3,838
Layouts: 24
Loc: Middle of the USA

Posted: 7/10/2010 10:44:56 AM
There are a ton of recipes around for these, but here's mine.
I get mobbed at parties for my Tortilla Roll-Ups
You can substitute less fat and light products on this recipe, but don't use fat free ... it will be runny. (Ask me how I know! LOL!)

2 - 8 oz Packages of Cream Cheese (you can use the Neufchatel Cheese)
16 oz Sour Cream (use can use light)
1 small can chopped green chilis (not drained)
Two green onions chopped very small (or sub a little onion or garlic powder)
Two jars or packages of dried beef, cut slices in half
Two packages (about 16) large flour tortillas (Can use flavored for a twist!)

Mix together cream cheese and sour cream until smooth. Add green chilis and green onion (or powder) and mix well. Lay out a tortilla and spread about 3-4 tablespoons (I never measure!) of the cream cheese mixture on the tortilla. Spread around avoiding the left and right edges because you will cut those off after you roll it up. (Saves cream cheese mixture). Add a layer the dried beef over the cream cheese mix that is on the tortilla (I alternate 3 pieces on one and the 4 pieces on the next to make sure I have enough beef). ROLL IT UP! If you make sure you have some cream cheese on the top edge it will seal up nicely. Cut the ends off now if you want (makes them fit better in the storage pan). You might have to eat the ends just to make sure everything is good so far! I put mine in a Pyrex baking dish, cover and refrigerate overnight. (This lets the cream cheese mix soak into the tortillas a little bit and makes them so soft and yummy!). The next day, take them out and slice them in about 3/4 to 1" thicknesses. Of course you have to eat a few to make sure they are edible for guests! Mmmmmm! I may have to make these this week. Gosh they are good!

Thanks for this thread there are so many great recipes!!!


Spongemom Scrappants
In my happy place.

PeaNut 297,141
February 2007
Posts: 11,811
Layouts: 31
Loc: South Carolina

Posted: 7/10/2010 10:46:47 AM

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)

I've never made it with anything BUT Frank's and I love the way it turns out. Hmmm....


PeaNut 40,037
June 2002
Posts: 3,822
Layouts: 0

Posted: 7/10/2010 11:12:40 AM
WOW!! All of these look GREAT!
This always goes over well and is healthy. You can switch up the toppings to be anything that you want. The recipe is written in stages. It's looks long but really isn't.

Miss Godfather's Taco Pizza

Zucchini Crust


Large raw zucchini, peeled and shredded (between 1.5-2 cups)
2 eggs
2 cups shredded mozzarella cheese (or pizza cheese*)

Preheat oven to 450 degrees.

Grease cookie sheet.

Peel and shred a large zucchini. Add egg and cheese, and mix well (I always use my hands). Spread the dough onto the pan evenly (watch the middle of the crust—it can be too thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool.

Makes a large crust (14"

Nutritional Information:
Calories: 785 Carbohydrates: 9 Fiber: 0 Net carbohydrate: 9 Fat: 49 g Protein: 75 g

Taco Pizza

For the Taco Pizza

Layer, in the following order:

Pizza sauce mixed with Picante/Salsa
Seasoned ground beef
Shredded lettuce
Shredded cheddar (you can also add mozzarella and/or colby jack)
Chopped Tomato
Red Onion
Sliced Black Olives

You could also top with guacamole and sour cream if you'd like (change nutritional information if you do).

Do not cook with toppings added. Serve immediately. Refrigerate leftovers.

Makes a large, 14” pizza. Serves 8.

Nutritional information per 1/8 of a pizza (including crust):
Calories: 166 Carbohydrates: 4 Fiber: >1 Net carbohydrate: 3 Fat: 16 g Protein: 18 g

Amy Lyn

PeaNut 8,147
November 2000
Posts: 1,334
Layouts: 198
Loc: Shelton, CT

Posted: 7/10/2010 11:51:21 AM
I am not sure where this recipe came from originally but they have been being made in my family for YEARS and every time I take them to any kind of event, I bring home an empty plate. LOL

Triple Threat Rice Krispy Treats

2 cups Butterscotch Morsels
1 cup Creamy Peanut Butter
8 cups Rice Krispies
2 cups Chocolate Morsels (whatever Kind You Like)
1 1/2 Tablespoon Water
1 1/2 Tablespoon Butter
1 cup Powdered Sugar

Preparation Instructions
1. In a large stockpot, melt together the butterscotch morsels and peanut butter until smooth. Stir in 8 cups of Rice Krispies.
2. Put half of the mixture into a 9×13 bar pan and smooth out into an even layer. (I use the back of a large tablespoon to get it nice and smooth.) Put this in the freezer to chill while you make the filling.
3. In a double boiler (if you don’t have one, a saucepan works just as well), melt together the chocolate morsels, water, butter and powdered sugar. Watch this closely and as SOON as all the chocolate is melted, immediately take it off the heat and dump it over the layer of Rice Krispies. You will need to spread this very fast, as it hardens quickly on the frozen layer. Smooth it out as best as possible, making it as even as you can.
4. Dump the remaining half of the Rice Krispie mixture on top of the chocolate layer and smooth it again as you did in step 2.
5. Put the whole pan in the refrigerator for at least 2 hours to harden. Cut into 12 squares and enjoy with a huge glass of milk! Very rich, but sooo tasty.

~~**Amy Lyn**~~


PeaNut 40,037
June 2002
Posts: 3,822
Layouts: 0

Posted: 7/10/2010 5:26:05 PM

An appetizer favorite!

Bacon & Tomato Cups

Brandy, you're not kidding! I made these tonight and they are delicious!!! I didn't have buttermilk biscuits so I used crescent rolls. I also didn't have a regular size muffin pan so I used one large muffin pan and one mini muffin pan. The large ones are too gloppy and the mini ones are perfect! I think I would like the buttermilk biscuits better because the crescent rolls made it too oily.
These are definitely delicious! My DH better get home soon from work or they'll all be gone!
thank you.

Ancient Ancestor of Pea

PeaNut 220,508
August 2005
Posts: 5,593
Layouts: 54
Loc: IL

Posted: 7/10/2010 6:10:45 PM
Everyone loves these; I made them for DS to take to school for his birthday and the next year all his friends asked if would please bring them again. Three of his teachers and the principal asked for the recipe!

Oatmeal Carmelitas
2 cups Flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter or margarine, softened

1 jar ice cream topping - I use Mrs. Richardson's butterscotch caramel
3 tablespoons flour
1 (6 oz.) package (1 cup) semi-sweet chocolate chips

Preparation Directions:

1. HEAT oven to 350°F. Grease a 13 x 9-inch pan. In large bowl, combine all crust ingredients; mix until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F for 10 minutes.

2. Combine caramel topping and 3 tablespoons flour in small bowl; blend well.
3. Remove partially baked crust from oven. Sprinkle with chocolate chips. Drizzle evenly with caramel mixture. Sprinkle with reserved crumb mixture.
4. Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.


PeaNut 30,457
February 2002
Posts: 1,084
Layouts: 2
Loc: Texas

Posted: 7/10/2010 6:45:09 PM
This is a hit every single time cake is needed to take somewhere... no one ever guesses that you used ice cream sandwiches !!! It is sooo easy and quick to make..... but soooo darn good

Ice Cream Cake

Ice cream sandwiches

Jar of chocolate fudge for ice cream, the thicker - the better

Cool whip

Layer ice cream sandwiches on the bottom of 9 x 13 glass pan
Cover with a layer of the chocolate fudge sauce
Cover it with cool whip

Repeat layers..... freeze or eat right away

Repeat layers.... freeze or eat right away


PeaNut 30,457
February 2002
Posts: 1,084
Layouts: 2
Loc: Texas

Posted: 7/10/2010 6:47:20 PM
That's what I get for not *previewing*

Only two layers will fit in the pan !!!


PeaNut 91,974
June 2003
Posts: 3,299
Layouts: 4
Loc: Amongst the trees

Posted: 7/10/2010 8:10:47 PM
I know this isn't exactly a "recipe" but they are so simple and everyone LOVES them!

Buy the small red, yellow, green and orange peppers that come packaged in the fresh produce department (and Costco usually has them). Make a slit in them and clean out the seeds and the membrane.

Take whipped cream cheese (you can season it or not) and stuff the peppers. Put the peppers on the grill and remove when slightly charred and you can see the cream cheese is all melty. Don't stuff too full or it will ooze out onto your grill.

If you like, you can also crush up cashews (I love the salt and pepper ones) and mix them into your cream cheese for a good crunchy addition.


PeaNut 91,974
June 2003
Posts: 3,299
Layouts: 4
Loc: Amongst the trees

Posted: 7/10/2010 8:12:45 PM
I know this isn't exactly a "recipe" but they are so simple and everyone LOVES them!

Buy the small red, yellow, green and orange peppers that come packaged in the fresh produce department (and Costco usually has them). Make a slit in them and clean out the seeds and the membrane.

Take whipped cream cheese (you can season it or not) and stuff the peppers. Put the peppers on the grill and remove when slightly charred and you can see the cream cheese is all melty. Don't stuff too full or it will ooze out onto your grill.

If you like, you can also crush up cashews (I love the salt and pepper ones) and mix them into your cream cheese for a good crunchy addition.


PeaNut 93,695
July 2003
Posts: 4,316
Layouts: 124
Loc: Do you know the way to San Jose?

Posted: 7/10/2010 10:50:49 PM
Slow Cooker Lasagna:

Serves 8

1/2 pound ground hamburger or turkey
1/2 pound (two links) hot Italian sausage
1 cup chopped onion
2 cloves garlic, minced
29-ounce can tomato sauce
6-ounce can tomato paste
1 T fresh or 1 tsp. dried rosemary
1 T fresh or 1 tsp. dried oregano
16 ounces nonfat cottage cheese
16 ounces shredded mozarella
13-ounce box whole wheat lasagna noodles, uncooked
1 small zucchini, thinly sliced
10ounce package frozen chopped spinach, thawed and squeezed of all liquid
1/2 cup grated Parmesan cheese

1. Lightly brown ground meat, sausage, onion and garlic, but don't cook until well done, or meat will toughen in slow cooker. Add tomato sauce, tomato paste, oregano and rosemary. Stir well, heating just long enough to warm sauce.

2. Combine cottage cheese and mozzarella.

3. Grease inside of slow cooker. Spoon about a cup of meat sauce onto bottom of slow cooker, covering well.

Top with double layer of uncooked noodles; break to fit, using small pieces to fill gaps.

Top noodles with half of cheese mixture. Add more sauce, another layer of noodles and remaining cheese mixture.

Layer spinach and zucchini over top layer of cheese. Top with final layer of noodles. Pour remaining sauce over top making sure noodles are well covered. Sprinkle with Parmesan.

4. Cover and cook on low for for four hours or until noodles are tender. Turn off pot and remove cover for a few minutes to let noodles set.

***NOTES*** I used 1 pound of lean ground hamburger, and would probably use more sausage next time. I would also add another zucchini and maybe some mushrooms


PeaNut 61,643
January 2003
Posts: 365
Layouts: 0
Loc: North Carolina

Posted: 7/12/2010 9:26:44 PM
These all sound great!

The Banana Under the Couch Pea

PeaNut 295,941
February 2007
Posts: 8,089
Layouts: 0
Loc: Somewhere over the rainbow...

Posted: 7/25/2010 10:29:50 AM
This is an older thread, but I'm bumping it becuase I want to see some more recipes.

I'm... um... "challenged" in the cooking department and the Peas always have great recipes!

I'm going to be trying the slow cooker lasagne recipe this week!!


PeaNut 451,323
January 2010
Posts: 1,068
Layouts: 6
Loc: SW Chicago burbs

Posted: 7/25/2010 11:15:05 AM
Baked Lemon Butter Chicken & Potatoes I'm guessing on amounts, because I don't measure. So I'd do it to your taste.

2 chicken Breasts
Italian Seasoned Bread Crumbs
2 tbs butter
4 more tbs butter (can be substituted with olive oil)
White Wine
1 can whole peeled potatoes
Garlic Salt
Lemon Juice
minced garlic or garlic powder

In a bowl melt 2 tbs butter, then add some lemon juice (prob around 1/4 cup)
Add a good sprinkle of garlic powder or a couple cloves of garlic. Add a splash of white wine.

In another bowl pour out enough bread crumbs to coat one side of each chicken breast.

Coat chicken in lemon/butter mixture, then press into breadcrumbs.

Place a little distance apart in a cooking sprayed 9x13 baking dish.

Open and drain potatoes. Slice into thick pieces. Put those around the chicken in the pan.

Pour the rest of your lemon butter mixture over chicken in pan and potatoes.

Add a little more lemon juice (maybe another 1/4 cup) another good splash of wine (also probably 1/4 cup). Lightly sprinkle potatoes with garlic salt. Stir. Sprinkle again. Drizzle potatoes with some olive oil or just toss 2 more tbs of butter in the pan.

Put the whole thing in the oven at 350 For an hour, or until the chicken is done. Occasionally stir potatoes.

When it's done serve chicken and potatoes with remaining sauce in the bottom. If it's too thick, thin it out with a touch of wine/olive oil/ lemon juice/butter. Pretty much whatever you like.

I usually serve this with dilled carrots (cooked carrots with butter, salt and dill) or green beans.


PeaNut 155,670
July 2004
Posts: 3,136
Layouts: 57
Loc: Central NJ

Posted: 7/25/2010 11:17:15 AM
This is a tried and true winner here. Smells so good while it's cooking that everyone is salivating just waiting to eat!

Easy Chicken Teriyaki

1/2 cup Asian Sesame salad Dressing
1/2 cup soy sauce
1/4 cup honey
2 tbsp. red wine vinegar

Mix all ingredients. Wash chicken and place in ungreased 9x12 pan. Pour the sauce over the chicken and bake for 45-60 minutes (depending upon how much chicken you put in the pan).

I serve this with rice and steamed asian veg. mix. I put the sauce from the pan in a gravy boat so it can be poured on the rice and veggies.

Single Witch Designs

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PeaNut 451,323
January 2010
Posts: 1,068
Layouts: 6
Loc: SW Chicago burbs

Posted: 7/25/2010 11:27:30 AM
Grilled Romaine

Super Easy, and super yummy! Recipe for two - but its pretty much a no brainer to size it up.

1 heart of romaine, in tact.
olive oil
garlic powder
your favorite salad dressing

If you are grilling on a charcoal grill, start it before you prep, as prepping is only a few minutes. If I am doing this in the toaster oven, gas grill or broiler I preheat them while I prep.

First slice the romaine in half length wise, so it stays together. Then thoroughly wash the intact heart halves. Make sure you let the water get inside the leaves.

Let it drain on paper towels for a few minutes. While it's draining pull off any nasty leaves.

Pat the leaves dry.

Now lay them out and brush the top side with olive oil. Sprinkle with salt, pepper, and garlic powder. Flip and repeat so both sides are seasoned.

Pop on the grill (or in the toaster oven/broiler) for a few minutes each side. No more than 5, probably closer to 3.

You want the lettuce to wilt some, and get nice grill lines, but not burn up.

When it's on it's second side sprinkle a touch of cheese on the top side (I grill mine flat side down first)

When the bottom gets finished bring them in and serve while still warm.

Put it on a plate and slice it up with a knife. Just don't eat all the way to the base. (since that is usually discarded before hand)

Add your favorite salad dressing and enjoy! I love it with a raspberry vinagrette. It really compliments the nutty flavor that grilling the romaine brings out.

Sounds strange, but tastes super good!


PeaNut 284,571
November 2006
Posts: 185
Layouts: 0

Posted: 7/25/2010 4:26:16 PM
Everyone listen to smpsap, those parmesan breadsticks are awesome! A friend gave me that recipe a while back, served em at a party, they were gone before anything else!

This cake is a huge hit everywhere I take it....wield it with caution, because once you take it somewhere, they will beg you for it till eternity.

Lemon Frosting

1c powdered sugar
1 z cream cheese (do not use lo fat)
1 3.5oz instant lemon pudding
1c milk
1T grated lemon peel (do not omit.)
1 reg sized container of Cool Whip (is it 8 or 12 oz?)

Beat together sugar and cream cheese till smooth. In another bowl add pudding to milk, mix for about 1min till it looks like pudding. Add to cream cheese mixture, toss in lemon peel, mix till smooth. Fold in Cool whip. Use frosting to frost a prepared boxed lemon cake. Refrigerate for at least 3 hours until served. You can make it the night before also.
(An 8inch 2layer cake works best, using 1c frosting to fill the cake, but I have done it with a 9x13 size if I am pressed for time, or to take it somewhere. The frosting layer would be thicker, and you might have some leftover, which is not a bad thing.) To make for bridal/baby shower, I put flowers on top and it is super cute.


PeaNut 308,509
April 2007
Posts: 2,147
Layouts: 0
Loc: Horse Country

Posted: 7/25/2010 4:41:26 PM
just marking my spot so I can come back and write these down

Ask me about my roundhouse kick

PeaNut 313,313
April 2007
Posts: 6,503
Layouts: 0
Loc: Indiana, where the people throw trash out windows

Posted: 7/25/2010 4:59:08 PM
I dont know if this counts b/c it's just too easy

don't know the name,
Take English Muffins
Spread Basil spread on them
Add a slice of provolone or Mozz. cheese and toast in oven until melted and edges are crispy.

they are good cold or hot, and each time I make it everyone goes nuts.


PeaNut 258,134
April 2006
Posts: 4,117
Layouts: 12
Loc: between a rock and a hard place

Posted: 7/25/2010 5:03:39 PM
cookout potato salad

this is my own twist on a classic...

peel and cut russet potatoes to a good hearty size. boil until tender, drain, and add chopped hard boiled eggs, real bacon (i would say bits but i use pretty large "bits" mayo and a touch of mustard. i don't measure anything for this recipe, so just use as much as you would like of each. you can't go wrong...except maybe using too much mustard, so go sparingly with that. mix together carefully so that you don't end up with mashed potatoes and top with salt, paprika and dill weed. chill.

i know a lot of people like relish in their potato salad, but i don't. however, you could add that or whatever else you like...celery, green pepper, etc.


PeaNut 52,226
October 2002
Posts: 2,436
Layouts: 1

Posted: 7/25/2010 6:07:36 PM
All of these sound delicious! Here's my go-to quick dinner:

Taco Pie

1 package refrigerated biscuit dough
1 pound ground beef
1 16 oz. jar picante sauce
9 slices American cheese
lettuce and tomato

Layer biscuit dough, overlapping, on the bottom of a square baking dish. Cook in a 350 degree oven until firm on top, but not quite brown. While the dough is cooking, brown ground beef and drain off any fat. Add picante sauce and cook until boiling. Remove from heat and pour over biscuit dough in pan and top with American cheese slices. Cook in oven until the cheese in bubbly and starting to brown. Serve with shredded lettuce and diced tomato, and anything else you normally put on tacos. Double the ingredients for a 13x9 pan. Freezes pretty well and tastes great reheated.


PeaNut 103,386
August 2003
Posts: 2,775
Layouts: 1
Loc: Roswell, GA

Posted: 7/25/2010 6:24:29 PM

Formerly Pink is the New Pea

Everything will be fine in the end. If it's not fine now, then it's not the end.

^Baby Ty after eating his peas!~ 7 mths


PeaNut 267,146
July 2006
Posts: 1,333
Layouts: 11
Loc: NC

Posted: 7/25/2010 6:34:18 PM
Macaroni Salad

Great macaroni salad that I have made a bunch of times. It has a sweet honey mustard sauce. I usually make it the night before and refrigerate. I usually don't like raw bell pepper, but it tastes really good in this recipe.


PeaNut 184,535
January 2005
Posts: 2,890
Layouts: 182
Loc: in the southwest

Posted: 7/25/2010 7:47:47 PM
LOVE this thread!


PeaNut 98,509
July 2003
Posts: 1,665
Layouts: 0
Loc: USA-Idaho

Posted: 7/26/2010 9:21:24 AM
mine is a little different,They are always a big hit and so good everyone asks how to make them.


3 Tbsp of cracked red pepper
2 packages of ranch dressing mix
1 ¼ cup vegetable oil—{-NOT canola}
3 packages/sleeves of saltine crackers

You will need a container with a lid that seals—the 5 gal. Ice cream buckets work great : )

Put first 3 ingredients in the container and mix well.

Add the crackers, being careful not to break.

Put lid on container and begin rolling it and flipping to get liquid to coat, just a minute or 2 --do not shake hard,don't want to break the crackers.

Set container on counter. Every 10 to 15 minutes go roll container around and set back on a different side or end. Continue this for aprox 2 ½ --3 hrs.

Crackers will be crispy when done

Wife to the love of my life ,Mom to, 2 sons,2 wonderful daughter in laws ,a 11 yr old that keeps me on my toes,and a 2 yr grandson life is always an adventure..I feel so blessed.


PeaNut 272,522
August 2006
Posts: 2,415
Layouts: 0

Posted: 7/26/2010 9:42:05 AM
I SO hope this thread goes on forever! I have a few recipes on my blog,, but here is an old favorite I recently revived from my college recipe book! OREO ICE CREAM CAKE:

28 Oreos, crushed
1/2 cup melted butter
1/2 gallon soft vanilla ice cream
1 cup sugar
6 Tbsp butter
1 tsp vanilla extract
4 oz. semi-sweet chocolate
8 oz tub whipped cream

**Crush Oreos and mix with 1/2 cup melted butter. Press into ungreased 9X13 pan. Freeze for 10 minutes. Spread ice cream on top, freeze for 20 minutes. Combine everything but whipped cream in a saucepan and boil for one minute, stirring constantly. Let cool. Spread fudge over ice creamand freeze for 10 minutes. Spread on whipped cream and return to freezer. Crush up remaining Oreos and sprinkle on top before serving. Voila'!


PeaNut 4,031
April 2000
Posts: 2,844
Layouts: 1
Loc: Simpsonville, SC 29680

Posted: 7/26/2010 9:59:21 AM
Chicken Souvlaki:

3 tbsps fresh lemon juice (I used bottled and it was fine)
1 1/2 tsp dried oregano
1/2 tsp salt
4 garlic cloves, minced
1/2 lb skinless, boneless chicken breast cut into 1 inch pieces
1 med zuchini (er, or that other thing you Brits call it)

Tzatziki Sauce

1/2 cucumber, peeled, seeded shredded (I just chopped mine up small)
1/2 cup plain low-fat yogurt
1 tbsp lemon juice
1/4 tsp salt
1 garlic clove, minced

for soublaki, combine first 5 ingredients in a zip lock bag, seal and shake to combine. Add chicken to bag, seal to shake and coat, marinate in fridge fro 30 minutes, turning once.

remove chicken from bag, thread chicken and zuchini(or other veggies) onto skewers

place on oiled sheet, for 20 minutes at 375 or until chicken is done.

for sauce: combine cucumber, yogurt, 1 tbsp lemon juice, salt and garrlic, stir well.
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