+LET'S SHARE RECIPES AND/OR TIPS FOR COOKING +

jnl said:

Hungry Jack Casserole - I got this from another pink sister
Hungry Jack Casserole


SERVES 2 -4

Ingredients

1 lb ground beef
1 teaspoon salt
16 ounces pork & beans
3/4 cup barbecue sauce
2 tablespoons brown sugar
1 tablespoon instant minced onion
6-9 hungry jack flaky biscuits
1 cup shredded cheddar cheese

Directions

Preheat oven to 375 degrees.
Brown ground beef and strain.
Add next 5 ingredients and heat til bubbly.
Pour into 2 quart casserole dish.
Peel biscuits in half and lay across top.
Sprinkle with cheese.
Bake for 25-30 minutes.

TraciInLA said:

Our new favorite pesto recipe
Our garden has been overflowing with basil this summer. I love pesto, but traditional Italian pesto is just a little too intense, too strong, for my taste.

I found this recipe on allrecipes.com -- the addition of spinach and almonds makes it milder -- and healthier, too! I've been making it all summer -- this recipe makes a big batch of about 4 cups of pesto, because it freezes beautifully.

Spinach Basil Pesto
(adapted from recipe posted on allrecipes.com by Dianne)

3 packed cups spinach leaves
2 packed cups fresh basil
1 cup toasted almonds
1 cup grated Parmesan cheese
8 cloves garlic
1 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1 cup extra virgin olive oil

Whiz everything up together in a food processor. Taste, and add more lemon juice, pepper, or olive oil to your liking (don't let the strong raw garlic taste scare you -- it will mellow after a few hours in the fridge).

Just made a batch of this for dinner tonight -- pasta with pesto and zucchini from our garden! We also love mixing leftover pesto with light mayonnaise for a sandwich spread or vegetable dip.

Traci

Angie2U said:

Noel, here is a cranberry orange compote
NEW ENGLAND CRANBERRY ORANGE COMPOTE

1 1/4 cups sugar
1/3 cup maple syrup
1 lb. fresh cranberries
1/4 cup fresh orange juice
1/4 cup orange rind, cut into thin strips
1 Tbsp. grated orange zest
2 Tbsp. coarsely chopped candied ginger
1 cup walnuts, pecans, or your favorite nut, coarsely chopped

Place sugar and 1 1/4 cups water in large saucepan; bring to boiling. Reduce heat to low and cook 10 to 15 minutes, or, until sugar syrup begins to thicken slightly and turn pale amber.
Add maple syrup and cranberries. Cook, stirring occasionally, until cranberries begin to pop. Add orange juice, rind and zest. Cook another 5 to 10 minutes, or until sauce thickens slightly.
Remove from heat. Add ginger and nuts, stirring well. Cool completely. Place in a clean glass jar and cover; refrigerate up to a week, or freeze 6 months. Makes 4 cups.

Angie2U said:

I'm excited to make this
I'm excited to make this Janelle! Thanks! Do you have to use Sherry? Could you use another liquor? Just wondering as I don't have any Sherry.

Angie

sbmly53 said:

A new one for me -
Saw this someplace last week and tried it. We love it!

Crescent rolls (like Pillsbury -I used store brand)
24 Hershey kisses

Put 3 kisses in each roll, roll up , bake as directed. Sprinkle with powdered sugar. Just sweet enough - but only makes 8

Sue

Angie2U said:

Noel, here is a cranberry orange compote
NEW ENGLAND CRANBERRY ORANGE COMPOTE

1 1/4 cups sugar
1/3 cup maple syrup
1 lb. fresh cranberries
1/4 cup fresh orange juice
1/4 cup orange rind, cut into thin strips
1 Tbsp. grated orange zest
2 Tbsp. coarsely chopped candied ginger
1 cup walnuts, pecans, or your favorite nut, coarsely chopped

Place sugar and 1 1/4 cups water in large saucepan; bring to boiling. Reduce heat to low and cook 10 to 15 minutes, or, until sugar syrup begins to thicken slightly and turn pale amber.
Add maple syrup and cranberries. Cook, stirring occasionally, until cranberries begin to pop. Add orange juice, rind and zest. Cook another 5 to 10 minutes, or until sauce thickens slightly.
Remove from heat. Add ginger and nuts, stirring well. Cool completely. Place in a clean glass jar and cover; refrigerate up to a week, or freeze 6 months. Makes 4 cups.