*~*~* Let's ShareRecipes *~*~*

Noel said:

I'll start! This is one of my hubby's favorites!
HERSHEY'S BEST BROWNIES

1 CUP BUTTER OR MARGARINE
2 CUPS SUGAR
2 TEASPOONS VANILLA EXTRACT
4 EGGS
3/4 CUPS HERSHEY'S COCOA
1 CUP ALL PURPOSE FLOUR
1/2 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
1 CUP CHOPPED NUTS ( OPTIONAL )

HEAT OVEN TO 350 DEGREES. GREASE A 13 X 9 BAKING PAN. IN MEDIUM MICROWAVE SAFE BOWL, PLACE BUTTER. MICROWAVE @ HIGH (100%) 2 TO 2 1/2 MINUTES OR UNTIL MELTED. STIR IN SUGAR AND VANILLA. ADD EGGS, ONE AT A TIME, BEATING WELL WITH A WOODEN SPOON AFTER EACH ADDITION. ADD COCOA, BEAT UNTIL WELL BLENDED. ADD FLOUR, BAKING POWDER AND SALT. BEAT WELL. STIR IN NUTS, IF DESIRED. POUR BATTER INTO PREPARED PAN. BAKE 30 TO 35 MINTUES OR UNTIL BROWNIES JUST BEGIN TO PULL AWAY FROM SIDES OF PAN. COOL. CUT INTO BARS. MAKES ABOUT 36 BROWNIES.

P.S. IF YOU WANT TO ICE THEM YOU CAN, BUT, I USUALLY JUST SPRINKLE CONFECTIONER'S SUGAR ON TOP. YUMMY!

CHEESY POTATO SOUP AND HAM
I love this idea Noel! Thanks for starting it again!

10 MEDIUM POTATOES
1 CAN CREAM OF CHICKEN SOUP
1/2 LB. VELVEETA CHEESE
2 CUPS DICED HAM
1 CAN CREAM OF CELERY SOUP
16 OZ. SOUR CREAM
2 MEDIUM ONIONS

PEEL AND DICE POTATOES. CHOP ONION, COVER WITH WATER AND SIMMER TILL TENDER. DO NOT DRAIN, ADD SOUPS, SOUR CREAM, VELVEETA CHEESE AND HAM. SIMMER 15 MINUTES.

THIS IS A TRADITION AT OUR HOME AT CHRISTMAS TIME. IT IS VERY GOOD AND VERY RICH! I THINK YOU WILL ENJOY IT!

New Flower said:

Yes
that true. It is easy and always a winner recipe. My hubby needs at least one cookie with every meal. I read that it is very important phycological support for some people.

Good Idea
This is from the ACS cookbook, easy and sooo good! Really good with cream cheese spread or frosting.


Applesauce Cake/Bread

1 cup raisins, Optional
½ cup water
1 cup chunky applesauce
1/3 cup margarine
½ cup sugar
1 egg
1 teaspoon vanilla
1 ½ cups unbleached white flour
1 teaspoon baking soda
½ teaspoon cinnamon
1/8 teaspoon ground cloves
½ cup chopped walnuts, Optional

Preheat oven to 350o F. Grease a loaf pan with margarine. In a small saucepan, combine raisins and water. Bring to a boil. Reduce heat, cover and simmer for 1 minute. Remove from heat. Stir in applesauce. Cool to luke warm. Cream margarine and sugar. Beat in egg and vanilla. Combine flour, baking soda, cinnamon and cloves. Mix into batter. Add applesauce mixture and nuts. Pour into greased loaf pan. Bake for 1 hour. Cool 10 minutes before removing from the pan.

For tube pan cake, double recipe.

For mini-muffins without raisins and walnuts there is no need to heat, just add water and applesauce to batter. Bake about 15 minutes.

For the applesauce use MacIntosh apples, peeled and cubed. Boil in ¼ cup water until soft. Mash with potato masher. 3lb, bag of apples makes enough for 2 loafs with a bit left over.

Sher43009 said:

Good Idea
This is from the ACS cookbook, easy and sooo good! Really good with cream cheese spread or frosting.


Applesauce Cake/Bread

1 cup raisins, Optional
½ cup water
1 cup chunky applesauce
1/3 cup margarine
½ cup sugar
1 egg
1 teaspoon vanilla
1 ½ cups unbleached white flour
1 teaspoon baking soda
½ teaspoon cinnamon
1/8 teaspoon ground cloves
½ cup chopped walnuts, Optional

Preheat oven to 350o F. Grease a loaf pan with margarine. In a small saucepan, combine raisins and water. Bring to a boil. Reduce heat, cover and simmer for 1 minute. Remove from heat. Stir in applesauce. Cool to luke warm. Cream margarine and sugar. Beat in egg and vanilla. Combine flour, baking soda, cinnamon and cloves. Mix into batter. Add applesauce mixture and nuts. Pour into greased loaf pan. Bake for 1 hour. Cool 10 minutes before removing from the pan.

For tube pan cake, double recipe.

For mini-muffins without raisins and walnuts there is no need to heat, just add water and applesauce to batter. Bake about 15 minutes.

For the applesauce use MacIntosh apples, peeled and cubed. Boil in ¼ cup water until soft. Mash with potato masher. 3lb, bag of apples makes enough for 2 loafs with a bit left over.

The ACS has a cookbook? How
The ACS has a cookbook? How do you get it, or, is it online? Glad to see this post revived again. I got a lot of great recipes before.

Hugs, Leeza

Pesto
1 cup packed (but not tightly) basil
1/3 cup pine nuts (walnuts can be substituted)
1/3 cup parmesan
1/3 cup extra virgin olive oil
2 cloves garlic (1 if you're not a garlic lover)
salt & pepper to taste

Throw it in a food processor; garlic, nuts, basil, then oil, parm & s&p.

Fabulous over a brick of cream cheese with your favorite crackers. And, wine, of course! Or, add it to cream and butter and pour over pasta.

Sue

NOT LOW CAL BUT GOOD
MARSHMELLOW TREAT

1 SMALL PKG SEMI SWEET CHOCOLATE CHIPS
1 SMALL PKG BUTTERSCOTCH CHIPS
1 CUP CHUNK PEANUT BUTTER
1 LARGE PKG MINI MARSHMELLOW

HEAT CHIPS AND PEANUT BUTTER IN MICOWAVE FOR 2 - 3 MINUTES. STIR WELL AND POUR OVER MARSHMELLOWS, STIR WELL AGAIN. LET SET FOR TEN MINUTES. SERVE AND ENJOY!

Sher43009 said:

ASC Cookbooks
You can order the cookbooks online from ASC. www.cancer.org. From the home page scroll down and on left side you'll see ASC Bookstore. It's in there. They have several to choose from. The Applesauce Cake came from a friend of mine that had the cookbook from years ago.

Sue your pesto sounds wonderful--can't wait to try it. I love pesto over pasta.

Sher

Ok, thanks Sher. I will
Ok, thanks Sher. I will order it. All of these recipes make me hungry!

Leeza

sweetvickid said:

Cornbread salad
3 cups stale cornbread cut in 1/2-inch diced
1 cucumber, seeded and diced
1 large tomato, seeded and diced
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/4 cup finely diced red onion
1/4 cup thinly sliced green onions
2 garlic cloves, finely chopped
1/4 cup white wine vinegar
1/3 cup extra-virgin olive oil
1 teaspoon canned chipotle chile in adobe sauce, coarsely chopped (optional)
1 tablespoon honey
1/4 cup chopped cilantro
Salt
Freshly ground pepper
1. Preheat the oven to 350°F (175°C).
2. Spread the cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy.
3. In a large bowl, place the cucumber, tomato, red and yellow bell peppers, red onion, green onion, and garlic. Toss to mix well. Add the cornbread cubes and lightly toss to mix.
4. In a small bowl, combine the wine vinegar, olive oil, chipotle chile, honey, cilantro, and the salt and pepper to taste to make the vinaigrette.
5. Pour the vinaigrette over the salad ingredients and toss to mix well. Let stand 15 to 30 minutes so the bread can absorb the dressing, then serve.

Glad to see this thread!
Oh Vicki! Your recipe came just in time for me. I made cornbread yesterday with the chili that we had and I made wayyyyyyyyyyy too much. So, I can make your recipe with the leftover cornbread. This sounds Delicious!


Sue

Tinabug said:

Pumpkin Chip Muffins
4 eggs
2 cups sugar
(1) 15 oz. can pumpkin
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semi-sweet chocolate chips

Preheat oven to 400 degrees. Lightly grease (2)12 cup muffin pans.

Beat the eggs in a large bowl & mix in the sugar, pumpkin & oil.

In medium bowl, mix the flour, baking soda, baking powder, cinnamon, & salt. Blend into the egg & pumpkin mixture. Fold in chocolate chips. Transfer to muffin pans.

Bake in preheated oven 15 to 20 minutes. Remove from pan & cool on wire rack.

I'm not a huge fan of pumpkin, but these are always a HUGE HIT!!! Very good warm.

Thanks everyone for your responses, and the yummy recipes you have posted. I will get started on trying them immediately. (As soon as i can get up off of this computer and do something constructive. LOL) Anyway, here is my most favorite recipe for this summer. Was served by my Aunt while we were driving across Texas to get to our vacation spot in NM. It was so good, I made a pig of myself, and my husband asked me, after my third helping, and headed to clean out the bowl for my fourth helping, "Don't you think you have had enough?" Here it is:

SPINACH/STRAWBERRY SALAD

1 bag fresh baby spinach
1 small box fresh strawberries, sliced
1/3 red onion, sliced thin and "ringed"
1 cucumber, peeled and diced
1/3 cup sliced almonds (toasted) = can substitute pine nuts if you can find them

Mix in salad bowl and place in refrigerator until you are ready to serve

LEMON ZEST DRESSING

1 large lemon - zest the whole lemon, split down middle and squeeze all juices.
1/3 cup sugar
2 tablespoons White Wine Vinegar
1 tablespoon Olive Oil
1 teaspoon poppy seeds

Mix thoroughly until sugar completely dissolves. Refrigerate until serving time.

You can make this your main meal by adding either broiled shrimp or broiled chicken breast. However, my favorite way is just salad.

Enjoy

Judy

Cinnamon Rolls
Homemade Cinnamon Rolls (Copy Cat Cinnabon Rolls that you can’t stop eating…ask me how I know)
Dough Ingredients:
1 1/2 cups granulated sugar
3 Tbls. ground cinnamon
(2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
1 tsp. granulated sugar
1 cup 110 degree water (approximately)
1 cup warm milk
2/3 cups granulated sugar
2/3 cup melted butter OR margarine
2 tsp. salt
2 eggs – slightly beaten
Up to 8 cups all-purpose flour
1/2 cup melted butter OR margarine
1 1/2 cups chopped walnuts or pecans – optional
1/2 cup melted butter OR margarine
1/3 cup granulated sugar


• Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
• In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
• In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
• Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.

• Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 – 1 1/2 hours.
• Punch down dough and let rest for 5 minutes.
• Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
• Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.
• Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.
• Coat the bottom of a 13″ X 9″ X 2″ baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them.
• Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.

Cinnabon like Frosting
• 8 oz. cream cheese
• 8 ounces margarine
• 1 tsp. vanilla ( I love using almond extract for variety)
• 1/2 tsp lemon
• 16 oz. powdered sugar
Beat together, margarine, sugar, and vanilla. Spread frosting on warm rolls and eat until you are stuffed.

Enjoy!
Peace and Love,
Edie