topic Re: October recipe exchange game in Recipes

October recipe exchange game

Zhills — Sun, 04 Oct 2015 15:39:51 GMT

What ghostly concoction is gracing your booootiful table this chilly October??

HOW TO PLAY THE GAME:
The first player of the month starts the game by posting their choice of recipe.
At the end of the text, she or he types, "the next ingredient: xxxx.” (The x’s represent that person’s choice of any ingredient that can be included in a recipe).
Throughout the game, the next poster in line must use the ingredient that the person ahead chose. If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe. That does make it easier for everyone to see how the game works.
Because of time or system delays, some duplicate posts occur to the same ingredient. The next poster generally responds to the first post for that ingredient.

Did you ever eat a spider??

These cute and creepy spider cookies are made on a peanut butter cookie base filled with a chocolate truffle

Ingredients:

1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/3 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
24 round chocolate truffles (I used Lindt Truffles.)
3/4 cup semisweet chocolate chips
48 candy eyes

Directions:

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Place the softened butter and peanut butter in the mixer and beat until fluffy. Then add both sugar and beat again until fluffy. Scrape the bowl and beat in the vanilla and egg.
In a separate bowl mix the flour, baking powder, baking soda and salt together. Turn the mixer on low to slowly incorporate the flour mixture.
Roll the cookie dough into 24 - 1 1/2 tablespoon balls and spread 12 out on each cookie sheet. Bake for 10 minutes. Remove from the oven. Quickly use a pestle to press a cavity in the middle of each cookie. Then place back in the oven and bake another 6-10 minutes, until golden.
Meanwhile, unwrap all the chocolate truffles. Once the cookies are out of the oven, cool until almost at room temperature (but not very warm) and place a truffle in the cavity of each cookie. If the cookies are too warm, the truffle will melt. If the cookies are cool, the truffle won't stick. (You can also wait until the cookies are completely cool, then glue the truffles in with chocolate to be safe.)
Melt the chocolate chips in the microwave in 30 second increments, stirring in between, until melted and smooth. Scoop the melted chocolate in a zip bag. Close the bag and snip off a small portion of one corner to create a hole. Pipe 8 legs on each cookie, starting from the truffle body down.
Then use the remaining melted chocolate to glue 2 eyes onto each truffle spider. Cool until the chocolate is firm and serve.

Next ingredient: Bread (as in sandwich)

Re: October recipe exchange game

forrestwolf — Sun, 04 Oct 2015 19:42:23 GMT

Don't say "YUK" unless you have tried this....I do not eat liver cheese, unless in this manner...

2 slices loaf bread (soft white loaf bread)

Generous mayo on both slices.....

Layer one slice Liver cheese, then a sliced banana, then another slice Liver Cheese......

I will only use Ocsar Mayer....

NEXT INGREDIENT: VANILLA FLAVORING

Re: October recipe exchange game

walker — Sun, 04 Oct 2015 21:13:18 GMT

Zhills, thanks for starting us off this month. Love the Spider Cookies! Forrestwolf, good to see you again. Hope you are feeling well. I just may give your recipe a try sometime....never heard of Liver Cheese.

SWEDISH COOKIE BARS

1 cup raisins

1 cup water

1 cup butter, softened

1 1/2 cups sugar

2 eggs

1 1/2 teaspoons vanilla

3 cups flour

1teaspoon baking soda

1/4 teaspoon salt

1 cup chopped walnuts

Cook raisins in water on low, 20 minutes, set aside to cool.

Cream butter with sugar until fluffy. Beat in eggs and VANILLA. Add dry ingredients..mix together well. Add nuts and undrained raisins.

Spread in 9x13" pan. Bake at 350 degrees for 25-30 minutes.

Cool and cut in bars.

NEXT INGREDIENT..........CREAM CHEESE

Re: October recipe exchange game

Honeybit — Sun, 04 Oct 2015 22:28:55 GMT

@forrestwolf wrote:
I will only use Ocsar Mayer Liver Cheese....

@forrestwolf I'm sorry but I absolutely cannot help but think of that old joke about the competing dogs who could only win the paw of the fair female by successfully using the words "Liver" and "Cheese" in a sentence. The winner was the ferocious little Chihuahua who said, "Liver alone, cheese mine!" (Sorry, sorry, sorry.....)

Next Ingredient Still: Cream Cheese

Re: October recipe exchange game

Honeybit — Mon, 05 Oct 2015 18:24:18 GMT

This is most popular dip I've ever taken to a party. The guys especially loved it and wanted to know why I didn’t bring twice as much of it.

Hot Pizza Dip
(Note: I probably used a little more of the seasonings than called for, especially the basil)

8 ounces cream cheese, softened
1/2 cup sour cream
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp dried basil
1/2 tsp garlic powder
1/8 tsp cayenne
1 cup shredded mozzarella, divided
1 cup grated parmesan, divided
1/2 to 1 cup pizza sauce (see below)

Beat cream cheese and sour cream together with seasonings. Spread in bottom of greased 9-inch glass pie plate (I used glass so I could heat it in the microwave after it got to the party.)

Sprinkle on 1/2 cup of the mozzarella and 1/2 cup of the Parmesan. Spread on the pizza sauce. Top with your choice of toppings below and then with the remaining cheese. Cover and bake at 350 degrees for 20 minutes.

Note: I made this up to the “Cover and bake” step and refrigerated it overnight. I let it come to room temperature on the way to the party and then heated it in the microwave until the cheese melted and it was hot enough to eat without burning eager mouths. I didn’t do the "bake at 350" step at all since everything was already cooked.

Toppings:
(Quantity is up to you. I was much more generous than the original recipe called for.)

Jimmy Dean Sausage Crumbles (easier than cooking your own)
Black Olives, sliced longways
Baby Bella Mushrooms, cut up in bite-size pieces
Sliced pepperoni, cut up into small pieces
Chopped purple (or “red”) onion
Chopped green peppers (I don’t normally like them, but they are good with this rich dip)

I also garnish (on top of the cheese) with extra sausage, olives, and chopped fresh chives. A little more chopped green pepper and chopped fresh tomato are colorful as well as tasty.

Simplified Version of Pizza Sauce

Instead of the original homemade sauce, I found I could make a good quick sauce by using a can of Dei Fratelli brand Pizza Sauce plus:

some fresh minced garlic

1 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
2 TB red wine vinegar
Pinch sugar
Pinch salt

Heat to blend flavors and taste until it suits you. For me the secret was the 2 TB of red wine vinegar which I learned from a completely different recipe . Let sauce cool (while chopping the toppings) before adding it to the dip.

Next Ingredient: 1 Oz Block(s) Unsweetened Baking Chocolate

Re: October recipe exchange game

Zhills — Mon, 05 Oct 2015 20:06:35 GMT

Can we make that 2 blocks!

WEARY WILLIE CAKE

1 C flour
1 1/2 tsp baking powder
1/4 tsp salt
1 C sugar
1 egg
milk
1 1/2 tsp vanilla

2 sq dark chocolate (melted together with butter)
2 T butter

1. Sift dry ingredients in bowl.
2. In measuring cup, add enough milk to beaten egg to make 1 C liquid
3. Add to dry ingredients along with vanilla and beat well.
4. Add melted chocolate and butter; mix well.

5. Pour into greased and floured 8" baking pan.

Bake for about 30 minutes in 350 degree oven (until top bounces back and pick inserted comes out clean).

Next ingredient: Bacon

Re: October recipe exchange game

forrestwolf — Mon, 05 Oct 2015 22:49:58 GMT

Nine-Layer Cheeseburger Dip

Ingredients
2 sesame seed hamburger buns
1 cup plus 1 tablespoon mayonnaise
2 cups shredded yellow Cheddar
Kosher salt
1/2 cup ketchup
1/4 cup yellow mustard
10 strips bacon
1 tablespoon vegetable oil
1 large red onion, finely chopped
1 pound ground beef
Freshly ground black pepper
3 medium tomatoes, chopped
1 cup chopped dill pickles (about 6 spears)
2 cups finely chopped romaine hearts
Corn, potato or tortilla chips, for serving

Directions
Preheat the broiler. Open the hamburger buns and arrange on a baking sheet. Brush the buns all over with 1 tablespoon of the mayonnaise. Toast until golden on both sides, 1 to 2 minutes per side. Cut into very small pieces and set aside.

Combine the cheese, 1/2 cup mayonnaise and a pinch of salt in a food processor and process until very smooth. Transfer to a bowl, cover and refrigerate until ready to use.

Whisk together the remaining 1/2 cup mayonnaise, the ketchup and mustard together in a bowl for the sauce, cover and refrigerate until ready for use.

Arrange the bacon in a large nonstick skillet (do in batches if necessary and heat over medium heat. Cook until golden brown and crispy, 4 to 5 minutes per side. Remove, let cool slightly and chop into small pieces.

Wipe out the skillet. Heat the oil in the skillet over medium-high heat. Add one-third of the onion and cook, stirring frequently, until soft and just beginning to brown, about 4 minutes. Add the ground beef, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up into smaller pieces, until browned and cooked through, about 4 minutes. Stir in a 1/3 cup of the prepared sauce and cool the beef mixture to room temperature.

Let the cheese mixture soften are room temperature, about 30 minutes, before building the dip. Layer the dip in a medium, straight-sided 3-quart clear glass trifle bowl or your favorite serving dish. Spread out the cheese mixture and then top, in even layers, with the buns, tomatoes, beef, the remaining sauce, the pickles, the remaining onions and the bacon.

Wrap and refrigerate until chilled, at least 1 hour or overnight. Top with the shredded lettuce right before serving. Serve with chips for dipping.

NEXT INGREDIENT: OLIVES...BLACK OR GREEN

Re: October recipe exchange game

mustang66lady — Tue, 06 Oct 2015 03:35:19 GMT

Oh Forrest,

This sounds really intriguing but have to admit I'm not sure I understand the directions- 2 sesame seed hamburger buns-are you referring to the top and the bottom or just two top buns? Shoud these be layered whole or torn into pieces? Sorry to be so simple but want to understand as this sounds like a terrific recipe! Thank you for sharing!

next ingredient olives; black or green

Re: October recipe exchange game

Zhills — Thu, 08 Oct 2015 14:27:35 GMT

Columbia Restaurant 1905 salad

Salad Ingredients

½ head iceberg lettuce, shredded small

2 ripe tomatoes, cut in eighths

½ cup Swiss cheese, cut in julienne strips

½ cup ham, cut in julienne strips (or turkey or shrimp)

¼ cup green Spanish olives, pitted

2 teaspoons grated Romano cheese

Salad Dressing Ingredients

1/8 cup white wine vinegar

½ cup extra-virgin Spanish olive oil

4 garlic cloves, minced

1 teaspoon Worcestershire sauce

Salt and pepper to taste

1 teaspoon oregano

2 teaspoons lemon juice

Preparation

Toss together all salad ingredients in a bowl, except Romano Cheese.

Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk.

Add olive oil, gradually beating to form an emulsion.

Stir in vinegar and lemon juice and season with salt and pepper.

Add dressing to salad and toss well.

Add Romano Cheese and toss one more time. Serves 4.

Next ingredient: Apples

Re: October recipe exchange game

Keyai — Thu, 08 Oct 2015 18:11:32 GMT

Testing

Re: October recipe exchange game

Keyai — Fri, 09 Oct 2015 12:58:58 GMT

2nd test

Re: October recipe exchange game

Zhills — Fri, 09 Oct 2015 13:31:07 GMT

Let's see if it goes to the fist page! Aldi's Revisited just did when someone posted on it.

Re: October recipe exchange game

Zhills — Fri, 09 Oct 2015 13:34:48 GMT

If people can see the update without going to Recipes, we should get more replies.

Thanks,

Zhills

Re: October recipe exchange game

Zhills — Fri, 09 Oct 2015 15:35:58 GMT

Next ingredient: Apples

Re: October recipe exchange game

house_cat — Fri, 09 Oct 2015 19:09:56 GMT

Ingredients

2 pounds medium apples
1-1/2 cups sugar
2 tablespoons ground cinnamon
12 ounces semisweet chocolate, chopped
Assorted sprinkles or small candies

Directions

Preheat oven to 225°. Core apples and cut crosswise into 1/8-in. slices. In a shallow bowl, mix sugar and cinnamon. Dip apple slices in sugar mixture to coat both sides; shake off excess. Arrange in a single layer on parchment paper-lined baking sheets.
Bake 1-1/2 hours. Turn; bake 50-60 minutes longer or until apples are dry and slightly shriveled. Remove from pans to wire racks to cool completely.
In top of a double boiler or a metal bowl over simmering water, melt chocolate; stir until smooth. Dip apple slices in chocolate; allow excess to drip off. Place on parchment or waxed paper; decorate with sprinkles as desired. Let stand until set. Store in airtight containers. Yield: about 6 dozen.

Next ingredient: nutmeg

Re: October recipe exchange game

vabreeze — Sat, 10 Oct 2015 16:51:08 GMT

House_cat, can you indicate the name of your recipe when you post the ingredients? Thanks!

Next ingredient: nutmeg

Re: October recipe exchange game

house_cat — Sun, 11 Oct 2015 02:26:47 GMT

@vabreeze wrote:

House_cat, can you indicate the name of your recipe when you post the ingredients? Thanks!

Next ingredient: nutmeg

Sorry about that. They are Chocolate Dipped Apple Slices.

Re: October recipe exchange game

Zhills — Tue, 13 Oct 2015 18:38:42 GMT

Quaker’s Best Oatmeal Cookies
Yields About 2 dozen, depending on size

1 1/4 sticks margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
3 cups Quaker Oats (quick or old-fashioned, uncooked. NOT instant)
1 cup plump raisins

Preheat oven to 375. Line 2 cookie sheets with parchment paper or silicone mats.

Beat margarine and sugars until creamy. Add egg and vanilla, beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg, mix well. stir in oats; mix well. Fold raisins in until just incorporated

Drop dough by rounded tablespoons onto ungreased cookie sheets.

Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets remove to wire rack. Cool completely. Store tightly covered.

*NOTE: some readers have commented that these cookies were crumbly and needed more fat. I did not personally have this issue, but if you find that you are, adding an extra egg can help as well as adding additional butter.

Next ingredient: Pumpkin

Re: October recipe exchange game

Zhills — Sat, 17 Oct 2015 14:50:56 GMT

Nobody cooking with pumpkin???

Re: October recipe exchange game

vabreeze — Sat, 17 Oct 2015 15:36:13 GMT

One of my favorite ways that I enjoy pumpkin:

Pumpkin Pie Dip

1 (8 oz) package cream cheese, softened

2 cups powdered sugar

1 cup canned pumpkin

1/2 cup sour cream

1 tsp ground cinnamon

2 tsp pumpkin pie spice

1/2 teaspoon ground ginger

1 cup frozen whipped cream, thawed

Gingersnap cookies, apples, or cinnamon graham cracker sticks

Directions

In a large bowl, beat cream cheese and powdered sugar until smooth.

Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix well.

Fold in the thawed whipped cream.

Serve with green apples, graham cracker sticks, or gingersnaps.

Store in refrigerator.

Next ingredient-- Dates