Recipes

[house_cat]

I've been meaning to do this for my oldsters one day, but I think youngsters would love it, too!

Next ingredient: peanuts (not p.b.)

[forrestwolf]

Refrigerate between making layers, but do not let is set for too long out of fridge, and then when finished, do not let it sit in fridge too long before cutting.....then store in air tight container........

Snicker Bars

Ingredients

2 cups chocolate chips, divided use

3/4 cup peanut butter, divided use

1/2 cup butterscotch chips, divided use

1 cup sugar

1/4 cup milk

1/4 cup butter

1-7 oz jar marshmallow creme

2 teaspoon vanilla

1 1/4 cup salted peanuts

1-14 oz package caramel squares

1/4 cup evaporated milk

Instructions

First Layer: Melt 1 cup of chocolate chips, 1/4 cup peanut butter, and 1/4 cup butterscotch chips in a saucepan over low heat. Spread mixture in 9×13? pan.

Second Layer: Boil sugar, milk and butter in a saucepan for 5 minutes. Add 1/4 cup peanut butter, marshmallow creme and vanilla. Mix in salted peanuts. Spread over 1st layer.

Third Layer: Melt caramels and evaporated milk together. Spread over second layer.

Fourth Layer: Melt 1 cup chocolate chips, 1/4 cup of peanut butter, and 1/4 cup of butterscotch chips in saucepan and spread over third layer.

Chill for 40 minutes then cut into squares (don’t let it get too hard, because it will crack when you try to cut squares)

NEXT INGREDIENT: MAYO----SINCE THAT IS WHO IS GOING TO HELP ME, HOPEFULLY

[Zhills]

Chicken Salad with Walnuts and Tarragon Mayo

Ingredients

`
4 skinless, boneless chicken breast halves COOKED

1/3 cup walnuts pieces (toasted)*

`

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon finely chopped tarragon

1 tablespoon snipped chives OR green onions

1 tablespoon fresh lemon juice

Kosher salt and freshly ground pepper

4 celery ribs with leaves from the light green inner heart, finely chopped

1. Cut cooled chicken into 1/2-inch pieces.
2. In a large bowl, whisk the mayonnaise with the mustard, tarragon, chives and lemon juice. Add the chicken, walnuts and celery, season with salt and pepper and toss to coat thoroughly.

*Toast the walnuts for about 7 minutes, or until golden brown. Let the walnuts cool, then coarsely chop them.

The chicken salad can be assembled and refrigerated overnight. Add the toasted walnuts just before serving. Serve With Whole-grain bread or mixed greens.

A local Deli served this salad on croissants! Out of this world!

Next ingredient: Crab (any)

[house_cat]

Does it count if it's the cook who's the crab?

[forrestwolf]

Crab Salad

Ingredients

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage (NOT THAT FAKE STUFF)

1 stalk celery, peeled, and cut into 1/8-inch dice (NOT FOR ME)

4 teaspoons finely sliced fresh chives

1 teaspoon minced fresh tarragon leaves (OR BASIL)

1/3 cup prepared mayonnaise

3 tablespoons sour cream

1 teaspoon freshly squeezed lemon juice (OR A BIT MORE)

1/2 teaspoon Dijon mustard (HORSERADDIS MUSTARD FOR ME)

Kosher salt and freshly ground pepper

Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

Directions

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.

In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.

Serve on toasted rolls or on a bed of lettuce

NEXT INGREDIENT: DILL PICKLES

[Zhills]

Homemade Tarter Sauce

1 cup mayonnaise
2 teaspoons minced white onions
1/2 cup chopped sweet or dill pickles, whatever you fancy
Lemon juice to taste
Salt, pepper and garlic powder to taste

Blend together and refrigerate until ready to serve.

Next ingredient: Balsamic vinegar

[forrestwolf]

I just received a bottle of Peach Balsamic........can't wait to try it........

BRUSSEL SPROUTS WITH BACON

Ingredients

Brussel Sprouts with Bacon

Ingredients

8 slices Bacon cut into 1/4 inch pieces

1 tsp. onion diced

1 1/2 Tbsp. balsamic vinegar

1 Tbsp. brown sugar

1 pkg. (10 oz.) fresh brussel sprouts if large cut in half

Directions

In large fry pan, fry bacon until medium crisp. Add the onion,

balsamic vinegar and brown sugar. As this caramelizes, add the

brussel sprouts and toss together for 5-7 minutes or until brussel

sprouts are tender crisp.

NEXT INGREDIENT: YELLOW PREPARED MUSTARD

[forrestwolf]

On 6/4/2014 walker said: Sorry about way this posted......I should not use an IPad for recipes...........forrestwolf.....see what happens when you are not around....nothing.....hurry back.......NEXT.....recipes anyone?

I don't see a problem.......we are posting recipes........

[walker]

Hi forrestwolf.......that was in the beginning when I started it.....happy to see you back here....ok......NEXT INGREDIENT.....YELLOW PREPARED MUSTARD

[walker]

This dip is used with Beef Fondue........

Sauce Remoulade

1 cup mayonnaise

1/4 cup finely chopped green onions

1 hard-cooked egg, finely chopped

2 teaspoons yellow prepared mustard

2 teaspoons snipped parsley

Combine all ingredients; refrigerate until serving.

NEXT INGREDIENT: CARROTS