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

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.

24242 said:

If you like jalapeno POPPERS
I am famous for cooking with my friends and family. Mother a great cook but I do more interesting things.

Clean jalapeno ridding them of seeds and membrane so not hot. If want more heat leave membrane in and a few seeds.

Stuffing is made of cream cheese and maybe a little sour cream and then garlic a clove or so with seasonings of your taste. I make them all different ways with many kinds of grated cheese in the mix including a tiny bit of fetta or goats cheese.

Then you bake them for 40 minutes and slightly brown on top and anyone who has every had mine dreams about them as much as I do. People use to think I was nuts by having to have these things because I love them so much but they too are in the same boat as me.
Tara

Lighthouse_7 said:

Chicken Cutlets
Boneless chicken breast Slice very thin
Progresso Italian bread crumbs
Grated Pecorino Romano cheese
eggs

After slicing chicken very thin, beat eggs and coat the chicken.
then on a paper plate mix bread crumbs with cheese. No measuring but add a lot of cheese.

Fry in very hot oil turning quickly because they are thin and will cook fast.

Drain on a paper towel and continue with layers of towels in between so they're not greasy.

P.S. Use a lot of oil because you want them to fry quickly which keeps them moist inside and crunchy on the outside.

heidijez said:

Stuffed Pepper Soup
1 lb. ground beef, browned
1 14 oz. can of diced tomatoes
6 small cans of tomato juice
1 1/2 to 2 cups of cooked white rice
1 cup of raw green pepper, chopped coarsely
1/8 cup of brown sugar
1 can of beef broth
1 tsp. salt
1/4 tsp. black pepper
approx. 1/3 to 1/2 each of garlic powder, oregano, and basil

Brown the ground beef and drain. Add all of the ingredients (except the rice) and bring to a slow boil over low heat, stirring frequently. Reduce heat, cover, and simmer for 20 to 30 minutes, or until green pepper is tender crisp. Add rice and heat through. Enjoy!

Note: I tried four other recipes before getting this one from a friend. This one is a keeper!

DianeBC said:

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!

chenheart said:

Butternut Squash Soup Serves, 6-8


2 MEDIUM BUTTERNUT SQUASH,HALVED AND SEEDED
3 TABLESPOONS UN-SALTED BUTTER
1 LARGE YELLOW ONION, THINLY SLICED
4 CUPS (1 box) VEGETABLE STOCK
S/P
SOUR CREAM (optional)


PREHEAT OVEN TO 425, DRIZZLE A LITTLE OLIVE OIL ON A BAKING SHEET AND PLACE THE SQUASH, CUT SIDE DOWN . BAKE UNTIL TENDER, ABOUT 45 MINUTES. WHEN COOL ENOUGH TO HANDLE, SCOOP OUT THE PULP. SET ASIDE.

MELT THE BUTTER IN A LARGE SAUCEPAN OVER MEDIUM HEAT. ADD THE THINLY SLICED ONIONS, AND COOK UNIL TRANSLUCENT, ABOUT 10 MINUTES.

ADD THE SQUASH PULP AND VEGETABLE STOCK AND SIMMER FOR ABOUT 30 MINUTES.

PUREE THE SOUP IN A BLENDER, PROCESSOR, OR USE AN IMMERSION BLENDER.

SEASON WITH SALT AND PEPPER..IT CAN TAKE QUITE A BIT OF SEASONING!

ADD A DOLLOP OF SOUR CREAM, IF DESIRED.

sbmly53 said:

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

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.