Recipes

[walker]

NEXT UP ..... D, E, F .... or any good choice A-Z...Holiday

                      Recipe?  

[house_cat]

 

Easy No-Bake Eggnog Pie

LovefromHeaven.com

 

INGREDIENTS

• 2 (3.4 oz) packages of vanilla instant pudding cheesecake flavor works well also
• 1 1/4 cup eggnog Do not use fat free, you want a thick eggnog
• 1/3 cup whole milk
• 1/2 tsp nutmeg
• 1 cup Whipped Topping Cool Whip is perfect
• 1 standard size graham cracker pie crust

INSTRUCTIONS

• Beat pudding mix with eggnog, milk and nutmeg for two minutes.
• Fold 1 cup COOL WHIP Whipped Topping into mixture until just combined.
• Spoon mixture into pie crust.
• Refrigerate at least three hours, up to 24.
• Enjoy!

Next recipe or ingredient: Whatever floats your boat!

[walker]

@house_cat .... YUM!  My DH loves Egg Nog so I am going to make this over the holidays.  Thanks!

On we go....I hope......

NEXT .... Your Pick...A-Z or Whatever Floats Your Boat....

[Zhills]

BUTTER  POACHED  LOBSTERS  (2 -3 small tails)

To prepare the butter, put an ounce of water in a sauce pan.  Cut a stick of butter into big chunks. 

Put the pot over medium heat.  When the water is hot, add a chunk of butter and begin whisking the water and shaking the pan.  The butter will emulsify into the water.  Keep adding chunks and whisking continuously until all the butter is melted.  Remove from the heat, cover and keep in a warm spot till ready to use.

To cook the lobster, heat the butter (I like it to be 150 degrees, which I check with a thermometer, but if you don't have one, use your finger—the butter should be hot but not boiling or it will break and overcook the lobster). 

Drop your lobster and let it sit in the butter for about ten minutes.  If the butter is between 140 and 150 you can leave it in there for a 20 minutes or longer (it will stay warm but won't over cook).

Finish your sauce with a little of the poaching butter, or, to make it easy, simply use the poaching butter as your sauce and serve with lemon wedges.

There truly is no better lobster than lobster poached in butter.

Just post one!  Anything goes!

[candys mine]

Auntie Audna's Pudding

1 Cup Sifted flour

2 tsp Baking Powder

1 tsp salt

2/3 Cup White sugar

6 Tablespoons Cocoa

1/2 Cup Milk

2 Tablespoons Melted Butter

1 tsp Vanilla

1 Cup packed Brown sugar

11/2 Cups boiling water

Method: Preheat the over to 350 degrees.

Sift the flour, Baking Powder, Salt, White sugar, and

2 tablespoons Cocoa.

Add the Milk, Melted Butter and Vanilla.

Mix Only until smooth.

Put into a Greased Shallow 1 Quart Baking dish.

Mix together Brown sugar and remaining Cocoa and sprinkle

over the mixture in the baking dish.

Gently POUR the 1 1/2 Cups boiling water over the top.

Bake at 350 about 40 minutes.

This "pudding", when done, has a chocolate cake on top and chocolate sauce on the bottom.

Serve with Ice cream.

 This is a Very old recipe. 

Always a hit with the kids.

[Zhills]

@candys mine  Thanks.  I have eaten this pudding/cake and it is delicious!

Want to give us a suggestion for the next ingredient to keep the game going.  Merry Christmas!

[candys mine]

@ZhillsWhoops,sorry! 

After all the rich Holiday foods, how about a Vegetable dish?  Or any Recipe someone tried and Really wants to Share!

[house_cat]

Cheesy Ham and Potato Casserole

sallysbakingaddiction.com

Ingredients

• 2 pounds (about 915g) potatoes (I recommend Russet or Yukon Gold)
• 2 cups (about 300g or 8 ounces) cubed ham
• 1 and 1/2 cups (150g or 5.25 ounces) shredded sharp white cheddar cheese, divided (I used shredded Swiss)
• 3 Tablespoons (43g) unsalted butter
• 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground mustard
• 1 teaspoon dried parsley (or 2 teaspoons fresh chopped parsley)
• ETA - 3 tbs flour
•            2 cups milk

Instructions

1. Peel potatoes, cut into 3/4-inch pieces (just eyeball it). You’ll have just over 6 cups chopped potatoes. Cover with water in a medium pot. Bring to boil. Once boiling, boil for just 5–6 minutes. You don’t want the potatoes super soft and tender just yet, only slightly softened. Drain. 
2. Grease a 9×13-inch or any 3–4-quart oven-safe dish. Add warm drained potatoes, ham, and 1 cup (about 100g) of shredded cheese. Gently toss together. Set aside.
3. Preheat oven to 375°F (191°C).
4. Melt the butter in a large skillet or saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until onions have softened, about 3 minutes. Stir in salt, pepper, smoked paprika, ground mustard, parsley, and flour until combined and flour has absorbed any liquid. Reduce heat to low, and then slowly stir in the milk. Simmer for 3–5 minutes or until thickened into a gravy consistency. Remove from heat. Taste and, if desired, add more salt, pepper, paprika, mustard, or parsley to taste.
5. Pour warm sauce over ham and potatoes. Toss gently to coat.
6. Bake, covered with aluminum foil, for 30 minutes. Remove aluminum foil, sprinkle remaining cheese on top, and return to the oven for 5–10 more minutes or until cheese is melted and casserole is bubbling around the edges.
7. Remove from the oven and garnish with fresh parsley, green onion, chives, or a drizzle of hot sauce.

See website for make ahead and freezing instructions.

While this is a yummy way to make use of leftover ham, I made this for Christmas Eve to accompany the ham I was serving, so I left the ham out of my recipe and replaced it with an additional pound of potatoes. There was plenty of sauce.  It was delicious and well received by my guests.

Next: Any go-to, tried and true recipe from your kitchen, even if it's one you've posted previously.

Thank you.

[house_cat]

@GenXmuse 

Where have you been? I've missed your recipes.

[GenXmuse]

---

@house_cat wrote:

@GenXmuse 

Where have you been? I've missed your recipes.

---

Aww, thank you!! It's been a crazy six months or so with us moving to another state and some health issues but I'm still into checking out the recipes on here like the one you just posted! 

I've been making a lot of soup lately. It's my comfort food and warms the belly. Here is one I made recently.

Thanke for reaching out @house_cat!

Mexican Zucchini Cheese Soup

4.7

(296)

238 REVIEWS

39 PHOTOS

We can't wait to make this delicious, slightly spicy zucchini squash soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas.

Recipe by Always Cooking

Published on March 21, 2018

Add Photo

39

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

• 1 tablespoon olive oil

• 1 cup chopped onion

• 2 cloves garlic, minced

• ½ teaspoon dried oregano

• 2 (14.5 ounce) cans chicken broth

• 1 (14.5 ounce) can Mexican-style stewed tomatoes

• 2 medium zucchini, halved lengthwise and cut in 1/4 inch slices

• 2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices

• 1 (8.75 ounce) can whole kernel corn, drained

• 1 (4.5 ounce) can diced green chile peppers

• 12 ounces processed cheese food, cubed

• ½ teaspoon freshly ground black pepper

• ¼ cup chopped fresh cilantro

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Directions

1. Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano.

2. Mix in chicken broth and tomatoes. Bring mixture to a boil. Stir in zucchini, yellow squash, corn, and chile peppers. Reduce heat to low; simmer until squash is tender, about 10 minutes.

3. Stir cubed processed cheese into soup. Continue to cook and stir until cheese is melted; season with pepper. Mix in cilantro just before serving.

Next recipe idea: vegetable dish