|
Recipes
Dec 22, 2008 14:43:06 GMT -5
Post by Fairweather on Dec 22, 2008 14:43:06 GMT -5
We've batted this around as a possible thread for awhile now. Moon suggested over at the Christmas music thread, where I crowed shamelessly about the success of my Chocolate Peanut Oatmeal Jumbles, that I repost that one (I posted it one night during a liveblog, but Lord only knows when). So I thought, what the hell. . .
Anyway, here's the recipe for Chocolate Peanut Oatmeal Jumbles. A lady named Candace McMenamin won a contest sponsored by the makers of Duke's mayonnaise with this back in 2007. I found it on a jar of Duke's.
1/4 cup (1/2 stick) butter, melted 1 18 ounce box chocolate cake mix 2 cups quick oats 1/2 cup mayonnaise 2 eggs 1 cup peanut butter chips
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients except peanut butter chips, and mix well. Fold in peanut butter chips. Drop from a teasp*oon onto an ungreased cookie sheet. Bake for ten minutes. Cool on cookie sheet for one minute and transfer to wire rack to finish cooling. Store tightly covered.
My drops were frankly somewhat bigger than a teasp*oon, so I got a yield of twenty-four cookies. I used a German chocolate cake mix, which gives the cookie a slightly coffeeish taste.
|
|
|
Recipes
Dec 22, 2008 16:16:59 GMT -5
Post by pattycake on Dec 22, 2008 16:16:59 GMT -5
This is a great idea. Thanks for the recipe Katie. We could also use this thread to enlist help if we are looking for a particular recipe. I am actually working on a compilation of recipes for my daughter. I have alot of old family favorites, now I can add some new ones also.
|
|
|
Recipes
Dec 22, 2008 20:36:37 GMT -5
Post by Fairweather on Dec 22, 2008 20:36:37 GMT -5
Here's another recipe Moon asked me to post (or repost--I think I did this one one night during a liveblog too, but Lord knows when). A friend found this one in a newspaper and gave it to me more than twenty years ago. It's a no-sugar-added applesauce-raisin bread.
2 cups water 2 cups raisins l cup unsweetened applesauce 2 eggs 3/4 cup cooking oil 2 cups self-rising flour 1 1/4 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. vanilla
Cook raisins in water until water nearly disappears. Add applesauce, eggs and oil. Combine dry ingredients and add to first mixture. Add vanilla and mix well. Pour into greased muffin pan. Baked at 350 degrees for one hour.
***************************************************************************
I very seldom do this in a loaf pan, though. I usually make it in a muffin pan, which takes less time and the end result is easier to store and to transport.
Even the Princess loves this one. It's not gooey sweet and it's healthy.
|
|
|
Recipes
Dec 22, 2008 20:48:30 GMT -5
Post by Fairweather on Dec 22, 2008 20:48:30 GMT -5
This little fella reminds me of myself, although I have an opposite problem--I gather all my ingredients, then have trouble figuring out exactly where I set them.
|
|
|
Recipes
Dec 22, 2008 20:54:19 GMT -5
Post by moonstone on Dec 22, 2008 20:54:19 GMT -5
Here's another recipe Moon asked me to post (or repost--I think I did this one one night during a liveblog too, but Lord knows when). A friend found this one in a newspaper and gave it to me more than twenty years ago. It's a no-sugar-added applesauce-raisin bread. 2 cups water 2 cups raisins l cup unsweetened applesauce 2 eggs 3/4 cup cooking oil 2 cups self-rising flour 1 1/4 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. vanilla Cook raisins in water until water nearly disappears. Add applesauce, eggs and oil. Combine dry ingredients and add to first mixture. Add vanilla and mix well. Pour into greased muffin pan. Baked at 350 degrees for one hour. *************************************************************************** I very seldom do this in a loaf pan, though. I usually make it in a muffin pan, which takes less time and the end result is easier to store and to transport. Even the Princess loves this one. It's not gooey sweet and it's healthy. Thank you, katie. Sorry I missed you. These dang internet problems continue.
|
|
|
Recipes
Dec 22, 2008 20:56:43 GMT -5
Post by pattycake on Dec 22, 2008 20:56:43 GMT -5
This is one that I have made to take to functions at work and I always get requests for the recipe afterwards. It is so easy to make.
"Dump Cake"
1 large can crushed pineapple (20 oz) 1 large can cherry pie filling 1 box yellow cake mix 2 cups chopped nuts (I use walnuts since I normally have those on hand) but pecans are good also. 2 sticks margarine
Dump all ingredients into a 9x13 ungreased pan layer by layer in order listed. When adding margarine, slice into pats and place evenly over the top. Bake at 350 for 1 hour.
|
|
|
Recipes
Dec 22, 2008 20:57:32 GMT -5
Post by moonstone on Dec 22, 2008 20:57:32 GMT -5
This little fella reminds me of myself, although I have an opposite problem--I gather all my ingredients, then have trouble figuring out exactly where I set them. Me, too. Or, sometimes I get right in the middle of a recipe before I remember that I forgot to buy eggs. Does that make any sense?
|
|
|
Recipes
Dec 22, 2008 21:00:12 GMT -5
Post by moonstone on Dec 22, 2008 21:00:12 GMT -5
This is one that I have made to take to functions at work and I always get requests for the recipe afterwards. It is so easy to make. "Dump Cake" 1 large can crushed pineapple (20 oz) 1 large can cherry pie filling 1 box yellow cake mix 2 cups chopped nuts (I use walnuts since I normally have those on hand) but pecans are good also. 2 sticks margarine Dump all ingredients into a 9x13 ungreased pan layer by layer in order listed. When adding margarine, slice into pats and place evenly over the top. Bake at 350 for 1 hour. Patty -- Does this turn out like pineapple upside down cake, by any chance? I LOVE that.
|
|
|
Recipes
Dec 22, 2008 21:04:19 GMT -5
Post by pattycake on Dec 22, 2008 21:04:19 GMT -5
Moon-I would say that it is not as cakey. It does not cut into slices as nicely as pineapple upside down cake. This recipe is almost served by sthingy rather than cut into slices.
I haven't had pineapple upside down cake in ages. But this recipe in terms of taste, it is sweet, but also a little savory because of the nuts.
|
|
|
Recipes
Dec 23, 2008 8:30:18 GMT -5
Post by pattycake on Dec 23, 2008 8:30:18 GMT -5
Anyone have a good recipe for Peanut Butter Fudge? I know there are many that I could find on-line, just thought someone might have a favorite one they wouldn't mind sharing.
|
|
|
Recipes
Dec 23, 2008 14:06:59 GMT -5
Post by Laura on Dec 23, 2008 14:06:59 GMT -5
Here's another recipe Moon asked me to post (or repost--I think I did this one one night during a liveblog too, but Lord knows when). A friend found this one in a newspaper and gave it to me more than twenty years ago. It's a no-sugar-added applesauce-raisin bread. 2 cups water 2 cups raisins l cup unsweetened applesauce 2 eggs 3/4 cup cooking oil 2 cups self-rising flour 1 1/4 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. vanilla Cook raisins in water until water nearly disappears. Add applesauce, eggs and oil. Combine dry ingredients and add to first mixture. Add vanilla and mix well. Pour into greased muffin pan. Baked at 350 degrees for one hour. *************************************************************************** I very seldom do this in a loaf pan, though. I usually make it in a muffin pan, which takes less time and the end result is easier to store and to transport. Even the Princess loves this one. It's not gooey sweet and it's healthy. Great recipe! This is a good one for us who can't eat sugar. I'm going to try this recipe. Sounds absolutely yummy.
|
|
|
Recipes
Dec 24, 2008 12:07:09 GMT -5
Post by puhlease on Dec 24, 2008 12:07:09 GMT -5
Here's another recipe Moon asked me to post (or repost--I think I did this one one night during a liveblog too, but Lord knows when). A friend found this one in a newspaper and gave it to me more than twenty years ago. It's a no-sugar-added applesauce-raisin bread. 2 cups water 2 cups raisins l cup unsweetened applesauce 2 eggs 3/4 cup cooking oil 2 cups self-rising flour 1 1/4 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. vanilla Cook raisins in water until water nearly disappears. Add applesauce, eggs and oil. Combine dry ingredients and add to first mixture. Add vanilla and mix well. Pour into greased muffin pan. Baked at 350 degrees for one hour. *************************************************************************** I very seldom do this in a loaf pan, though. I usually make it in a muffin pan, which takes less time and the end result is easier to store and to transport. Even the Princess loves this one. It's not gooey sweet and it's healthy. GREAT idea for a thread and great recipe, katie. However, I am boycotting diabetes for the holidays. I will save it for later. I also have contributions, but they will have to wait until I have more time. Here is one. In the spirit of Patty's dump cake another great recipe for a 9 x 13 pan is Magic 7-Layer cookies. You melt 1 stick of butter in the pan in a 350-degree oven. Spead 1 and 1/2 cups of graham cracker crumbs over that and then pour 1 12-oz can of sweetened condensed milk evenly over that. Sprinkle with a layer of chocolate chips and butterscotch chips, 1 CUP each. Then 1 and 1/2 cups of coconut and 1 cup chopped pecans. Mash it down lightly with a fork and bake for 25 minutes or just until coconut starts to brown. This is absolutely decadent and almost too sweet to eat. I use reduced fat butter and graham crackers and fat-free, sugar-free condensed milk. It is still probably a no-no for a diabetic. A variation for those who don't like coconut is to leave out the butterscotch chips and coconut and add marshmallows instead for a Rocky Road-type thing.
|
|
|
Recipes
Dec 24, 2008 12:49:05 GMT -5
Post by pattycake on Dec 24, 2008 12:49:05 GMT -5
Lynn-thanks for the recipe. It is like Magic Cookie bars that I make with the exception of the butterscotch chips. I will have to try that. I am also boycotting the big "D", but have to get back on the program quickly. My next Dr appt approaches quickly I love to bake, but at least I have lots of people that I can bake for. Bake the stuff up, perhaps have a little taste and then deliver it before I OD. Wishing you and yours a wonderful holiday.
|
|
|
Recipes
Dec 26, 2008 12:57:46 GMT -5
Post by puhlease on Dec 26, 2008 12:57:46 GMT -5
Lynn-thanks for the recipe. It is like Magic Cookie bars that I make with the exception of the butterscotch chips. I will have to try that. I am also boycotting the big "D", but have to get back on the program quickly. My next Dr appt approaches quickly I love to bake, but at least I have lots of people that I can bake for. Bake the stuff up, perhaps have a little taste and then deliver it before I OD. Wishing you and yours a wonderful holiday. Too funny Patty. My weakness at Christmas is the fudge made with the recipe on the marshmallow cream jar. It is all gone, but this year I also made a batch with white chips and macadamia nuts. My doctor would stroke if he saw me eating these things! I am on the verge of throwing the rest of it out or trying to find someone to give it to. Between that and the peanut butter cookies topped with Kisses, I have been a very bad girl! I have only had the diagnosis for a few months, but now that I know what my "signs" are, I can tell I have probably had it for a year and a half or so, ever since I quit smoking and gained 30 pounds. The "spells" I have been having all that time were probably just high blood sugar. I attributed it all to stress, but looking back, diabetes makes more sense. Stress doesn't help blood sugar, either, and I have had enough of that the past year and a half. I am going back to being a good girl now. I have found a lot of good cooking tips and recipes and I am trying really hard to add lots of fresh fruits and veggies and whole grains to my life.
|
|
|
Recipes
Dec 28, 2008 16:48:45 GMT -5
Post by puhlease on Dec 28, 2008 16:48:45 GMT -5
Ooops, had to come back and edit the Magic Cookie bar recipe above. It is 1 cup each of the chocolate and butterscotch chips, not 1 bag each. Although it would only be 1 extra cup in total, just a little more gooey end result.
The soup du jour here is split pea and ham. It occurred to me while I was grating carrots and dicing ham that every good cook puts a little of herself into every recipe, but that's as far as I'll go in that direction. I believe in quick and simple, so I passed by all the recipes that called for cooking this and that, cooling it, putting it in a blender and then adding this and that and cooking it some more. I combined a few different recipes to get this. Here is what I tried:
One bag dried split peas, 1 pound 2 or 3 large carrots, shredded 8 cups chicken broth, low sodium preferred 1 cup diced ham 1 med. onion, diced 1/2 to 1 tsp. thyme salt and pepper to taste
Combine everything in a big pot, bring to a boil, reduce heat and simmer about 1 hour.
This is one way to deal with leftover Christmas ham. Omelettes are good, too. If you prefer vegetarian fare, you can make the above with vegetable broth and leave out the ham. Since beans, peas, lentils, etc. are nature's nearest-perfect food, nutritionally, you really don't need the ham, but as I said, we had a lot left over from Christmas. In fact I didn't have 8 cups of broth, so I made up the difference with water, and some of the recipes I passed on called for beef broth instead.
It smells really good. I will let you all know how it turns out.
|
|
|
Recipes
Dec 29, 2008 22:15:11 GMT -5
Post by pattycake on Dec 29, 2008 22:15:11 GMT -5
I know I got this recipe out of a magazine, but I don't remember which one. If you like things with a little kick-you will probably like this one. If you want a little less kick, start with less of the chipotle in adobo and adjust according to taste.
Spicy Lime Sweet Potatoes
Peel 2 large sweet potatoes and cut into 1/2" pieces. Put in medium saucepan, cover with water. Bring to a boil, reduce heat and cook 15 minutes or until tender. Reserve 1/4 c of the cooking water. Drain potatoes and return to pan and mash with reserved water, 2 Tbsp unsalted butter, 1 1/2 tsp lime juice, 1 tsp of chopped canned chipotle peppers in adobo sauce, 1 tsp of adobo sauce from can, 3/4 tsp ground cumin, 1/2 tsp grated lime zest, 1/4 tsp salt and 1/8 tsp pepper.
|
|
|
Recipes
Dec 30, 2008 11:56:41 GMT -5
Post by Laura on Dec 30, 2008 11:56:41 GMT -5
I know I got this recipe out of a magazine, but I don't remember which one. If you like things with a little kick-you will probably like this one. If you want a little less kick, start with less of the chipotle in adobo and adjust according to taste. Spicy Lime Sweet Potatoes Peel 2 large sweet potatoes and cut into 1/2" pieces. Put in medium saucepan, cover with water. Bring to a boil, reduce heat and cook 15 minutes or until tender. Reserve 1/4 c of the cooking water. Drain potatoes and return to pan and mash with reserved water, 2 Tbsp unsalted butter, 1 1/2 tsp lime juice, 1 tsp of chopped canned chipotle peppers in adobo sauce, 1 tsp of adobo sauce from can, 3/4 tsp ground cumin, 1/2 tsp grated lime zest, 1/4 tsp salt and 1/8 tsp pepper. This sounds delicious patty..thanks.
|
|
|
Post by puhlease on Jan 1, 2009 1:30:16 GMT -5
I know I got this recipe out of a magazine, but I don't remember which one. If you like things with a little kick-you will probably like this one. If you want a little less kick, start with less of the chipotle in adobo and adjust according to taste. Spicy Lime Sweet Potatoes Peel 2 large sweet potatoes and cut into 1/2" pieces. Put in medium saucepan, cover with water. Bring to a boil, reduce heat and cook 15 minutes or until tender. Reserve 1/4 c of the cooking water. Drain potatoes and return to pan and mash with reserved water, 2 Tbsp unsalted butter, 1 1/2 tsp lime juice, 1 tsp of chopped canned chipotle peppers in adobo sauce, 1 tsp of adobo sauce from can, 3/4 tsp ground cumin, 1/2 tsp grated lime zest, 1/4 tsp salt and 1/8 tsp pepper. I will have to try that. I am tired of sweet potatoes with butter and cinnamon. That sounds really good. It reminded me that I had some chipotle seasoning cubes. They are made by Knorr and are like little chicken or beef bullion cubes, but they are chipotle cubes. I couldn't find any chipotle powder or ground chipotles, so I bought that. The best thing we have come up with yet is chipotle shrimp. CHIPOTLE SHRIMP I mix a little bit of olive oil, a little bit less of vinegar (cook's choice, but I use white wine vinegar) and 1 of these chipotle cubes to marinate about 1 pound of peeled shrimp for 30 minutes. Then saute them in a hot skillet or skewer and grill them. They only take a few minutes and are done when they turn pink and opaque. This has turned into one of our favorites around here. Just a little rice and a little salad, maybe some bread, and it is a quick, fantastic meal.
|
|
|
Post by puhlease on Jan 1, 2009 1:36:02 GMT -5
I found this in a list of quick and easy appetizers and we tried it tonight. It was pretty good. I love quick and easy. Plain crescent rolls + prepared pesto + Parmesan cheese.
Smear the pesto on the crescents, sprinkle with Parmesan, roll and bake as the crescent package directs.
We had them with quail and some potato salad from Wal-Mart. The potato salad was gross, but the birds were good. Preseasoned. Also from Wal-Mart. *sigh* I hate Wal-Mart, but they are the only store in town with decent produce and a little bit of selection. I will probably be boycotting them again before too long, but they helped our New Year's party along. My kids love a celebration if it means lots of foody stuff, and the quail were a big hit. The youngest one passed on the pesto and made little pigs in blankets with his crescent rolls.
|
|
|
Recipes
Jan 2, 2009 18:04:12 GMT -5
Post by moonstone on Jan 2, 2009 18:04:12 GMT -5
PECAN PESTO
2 cups packed fresh basil leaves, washed well and spun dry 2/3 cup olive oil 1/2 cup pecans, toasted golden brown and cooled 1/3 cup freshly grated Parmesan 2 large garlic cloves, chopped and mashed to a paste with 1/2 teasp00n salt
In a food processor blend together all ingredients with salt and pepper to taste until smooth. Makes about 1 1/4 cups. You can keep this for a couple of weeks sealed tightly in the refrigerator. The olive oil should rise to the top. Mix it back in, and then if you need to rehydrate further, add a little olive oil at a time until you get the right consistency.
You don't necessarily have to toast the pecans.
I like the pecans better than pine nuts (pignoli) because they have a mellower flavor.
|
|
|
Recipes
Jan 4, 2009 20:47:07 GMT -5
Post by Fairweather on Jan 4, 2009 20:47:07 GMT -5
Got any good recipes for kangaroo or camel? news.yahoo.com/s/afp/20090104/sc_afp/australiaclimatefoodScientists in Australia are advocating switching from beef to kangaroo and camel meat as proteins, although for different reasons in each case: kangaroo are lean meats and the critters produce less methane gas (via belching and farting) than ruminants, while camels, an introduced species, are helping destroy the delicate ecosystem in the Outback and need to be thinned out (the population is allegedly doubling every nine years). Sorry. I've eaten my share of game animals in my life--rabbit, squirrel, venison, duck and frog legs in particular--but this seems a little out there to me.
|
|
|
Recipes
Jan 4, 2009 20:57:35 GMT -5
Post by Laura on Jan 4, 2009 20:57:35 GMT -5
Got any good recipes for kangaroo or camel? news.yahoo.com/s/afp/20090104/sc_afp/australiaclimatefoodScientists in Australia are advocating switching from beef to kangaroo and camel meat as proteins, although for different reasons in each case: kangaroo are lean meats and the critters produce less methane gas (via belching and farting) than ruminants, while camels, an introduced species, are helping destroy the delicate ecosystem in the Outback and need to be thinned out (the population is allegedly doubling every nine years). Sorry. I've eaten my share of game animals in my life--rabbit, squirrel, venison, duck and frog legs in particular--but this seems a little out there to me. Eewww..I wouldn't even attempt to eat any of that. I've tasted venison..I'll pass, duck is gross..too fatty, squirrel..never unless I was starving out of my mind. Rabbit, didn't know I was eating it. As a child mom fried it up like chicken. Said it was chicken, until she started frying chicken. Then I noticed a difference and asked about it. She admitted it had been rabbit. To which I proceeded to cry for days as rabbit and their lovely fur remind me of cats. I've never eaten rabbit again. As for frogs legs, they say it tastes like chicken, but no thanks. Let's see what creative ways the Aussie's can come up with for gourmet meals of kangaroo and camel. They might want to ask the FoodNetwork's Guy Fieri. He took a road trip to a place somewhere that serves up kangaroo, buffalo and such.
|
|
|
Recipes
Jan 6, 2009 15:49:00 GMT -5
Post by puhlease on Jan 6, 2009 15:49:00 GMT -5
Got any good recipes for kangaroo or camel? news.yahoo.com/s/afp/20090104/sc_afp/australiaclimatefoodScientists in Australia are advocating switching from beef to kangaroo and camel meat as proteins, although for different reasons in each case: kangaroo are lean meats and the critters produce less methane gas (via belching and farting) than ruminants, while camels, an introduced species, are helping destroy the delicate ecosystem in the Outback and need to be thinned out (the population is allegedly doubling every nine years). Sorry. I've eaten my share of game animals in my life--rabbit, squirrel, venison, duck and frog legs in particular--but this seems a little out there to me. I was reading about our Arkansas Farmer's Market today, one that features Arkansas grown and manufactured products, and one of them was the beefalo farm. Beefalo is rumored to be just as tasty as beef but low in fat and cholesterol, or something to the effect that it is better for you. Now who knows how they got the cow and the buffalo interested in each other?
|
|
|
Recipes
Jan 6, 2009 15:53:13 GMT -5
Post by puhlease on Jan 6, 2009 15:53:13 GMT -5
Nanalinda, this sounds like something you would like. After I stuffed my cabbage rolls, I had about the inner one-third of the head of cabbage left and it had been steamed, so I couldn't make slaw with it. Instead I cut it into fourths, sauted it in butter and then drizzled some balsamic vinagrette on it. mmm, mmm, good!
The pea soup was good, too. Patty, I have sweet potatoes and chipotles in adobo sauce on my shopping list. I have a recipe for seared chicken with a sauce that uses those peppers, too. If it is good, I will post it here. I found it in a diabetic cookbook.
|
|
|
Recipes
Jan 6, 2009 16:29:50 GMT -5
Post by Laura on Jan 6, 2009 16:29:50 GMT -5
Nanalinda, this sounds like something you would like. After I stuffed my cabbage rolls, I had about the inner one-third of the head of cabbage left and it had been steamed, so I couldn't make slaw with it. Instead I cut it into fourths, sauted it in butter and then drizzled some balsamic vinagrette on it. mmm, mmm, good! The pea soup was good, too. Patty, I have sweet potatoes and chipotles in adobo sauce on my shopping list. I have a recipe for seared chicken with a sauce that uses those peppers, too. If it is good, I will post it here. I found it in a diabetic cookbook. Oh yum..cabbage..one of my absolute favorite vegetables. Slice it up, mix it with iceberg lettuce, put a little salad toppings on it for extra nutty crunch, a dab of salad dressing or mayo. Have it everyday for lunch with a sandwich or whatever I'm having. Absolutely cannot be without cabbage. Thanks for the added idea for what's left. It's amazing how many recipes are out there for diabetics, even some cakes and sweets. I have a friend who makes hubby and I a loaf of persimmon bread using Splenda instead of sugar. It tastes mighty good.
|
|