Respected Contributor
Posts: 3,012
Registered: ‎07-20-2011

@GenXmuse wrote:

@Coquille wrote:

@GenXmuse I have made those potatoes before but why the unpeeled garlic cloves? When I make them with the peeled cloves, they don't burn. To make them in your recipe would be easier. Thanks.

Hi Cosquille!


I think the garlic comes out softer when it’s not peeled but I don’t think it matters with the end product.  It’s definitely easier though! 


I wanted to say thank you for checking how I was doing on the other thread. It was closed before I could comment.  You are a sweet presence on this board. I’m feeling great-my eye is still a little wonky and my face is numb or painful, in different places but overall I’m doing very well.  💐🌸💕😊


@GenXmuse Aww Shucks! It's easy to be nice especially when it comes to the QVC posters like you and soo many others. So glad to hear you're doing well!

As soon as I saw the next ingredient Cream Cheese, for some reason that recipe came to me as did the memory.  Our daughter is now a Corporate Discrimination lawyer. Where did the time go! It seems like a lifetime ago.


Happiness is not a destination, it is a way of life.
Honored Contributor
Posts: 47,313
Registered: ‎11-09-2013

Mac 'n Cheese


1# box of elbow macaroni

8 oz cheddar cheese, shredded

1 quart heavy whipping cream

1 T corn starch

1 C water


Place all ingredients in (Copper Chef) pan.  Stir.  Place lid on the pan.  Place the pan on low heat (@3).  Cook until creamy and the noodles are done.  Stir occasionally while cooking. 


Time:  @1 hour


I am unsure how this would work in any other pan than a Copper Chef.




Next ingredient:  Tube of biscuits

Honored Contributor
Posts: 14,477
Registered: ‎02-27-2012

Pineapple Biscuits



  • 1/2 cup packed brown sugar
  • 1/4 cup butter or margarine, softened
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 teaspoon ground cinnamon
  • 1 (12 ounce) can refrigerated biscuit dough


  1. In a bowl, combine the brown sugar and butter; stir in the pineapple and cinnamon.
  2. Spoon into 10 greased muffin cups.
  3. Place one biscuit in each prepared cup.
  4. Bake at 425 degrees F for 10 minutes or until golden brown.
  5. Let stand for 5 minutes before inverting onto a serving platter.
       Posted by sue-p in Recipe Swap back on 4/7/10






(I have a box of Carnation in the pantry....again...who knows why??)

Regular Contributor
Posts: 232
Registered: ‎03-19-2011

I have a box of nonfat dry milk powder in the house for one reason:  Macaroni and Cheese.  It's not unusual for me to make two or three batches when we're hosting a large group.  


8 Servings
1 (8 oz.) pkg. elbow macaroni
2 Tbsp. nonfat dry milk
2 Tbsp. flour
1 Tbsp. butter, melted
1 1/4 cups boiling water
3 cups grated Cheddar cheese, divided
1/4 tsp. salt
Cook macaroni according to package directions; drain and set aside.  In a large bowl, mix dry milk, flour and butter.  Gradually add boiling water, beating constantly.  Add 1 1/2 cups cheese and continue beating until smooth and creamy.  Stir in macaroni, 1 cup of the remaining cheese and salt.  Transfer to a lightly greased 2-quart baking dish.  Cover with foil. Bake at 350° for 25 minutes.  Remove foil.  Sprinkle with remaining 1/2 cup cheese.  Continue baking 1 minute or until cheese melts.
Next Ingredient:  Cabbage 
Honored Contributor
Posts: 9,468
Registered: ‎03-26-2010

Sweet and Crunchy Coleslaw




1/2 head of CABBAGE, shredded, or 1 pkg. shredded  


1 bunch green onions, thinly sliced

1/2 cup slivered almonds, (toasted-optional)

1/4 cup sesame seeds, (toasted-optional)

5 strips of bacon, cooked and crumbled

3 carrots, shredded

1 (3 oz) pkg. chicken-flavored Ramen noodles broken 

   Into pieces (omit seasoning mix)




1/2 cup vegetable or canola oil

1/4 cup cider vinegar

1 tablespoon sugar (or to taste)

salt and pepper


Combine all the salad ingredients except Ramen noodles. Mix together the dressing ingredients.  Pour dressing over the salad and refrigerate 2 to 4 hours.  Just before serving, top with the Ramen noodles.




Esteemed Contributor
Posts: 6,823
Registered: ‎11-15-2011

Tomato sandwich.jpg


And it doesn't get any better than that!


Next ingredient:  bacon

Honored Contributor
Posts: 10,267
Registered: ‎05-15-2016

BLT Macaroni Salad





  • 1 pound of macaroni pasta noodles, cooked and cooled
  • ¾ cup mayonnaise
  • ¼ cup plain greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 large tomatoes or 4-5 roma tomatoes, deseeded and chopped into ¼" bites
  • 6 pieces of cooked bacon, crumbled
  • garnish with lettuce, chopped
  1. Add the pasta into a large mixing bowl. Mix in the mayonnaise, greek yogurt, red wine vinegar, and garlic powder. Mix together until combined. Taste and add salt and pepper.
  2. Fold in the chopped tomatoes and crumbled bacon.
  3. Place the macaroni salad in a serving dish, garnish with chopped lettuce.
 Next Ingredient: NUTELLA
Respected Contributor
Posts: 2,586
Registered: ‎03-10-2010

@Zhills wrote:

Tomato sandwich.jpg


And it doesn't get any better than that!


Next ingredient:  bacon

@Zhills  That's for sure..  I can not wait until the German Johnsons and Cherokee Purples come in....

Esteemed Contributor
Posts: 6,823
Registered: ‎11-15-2011

Next ingredient:  Nutella

Respected Contributor
Posts: 3,012
Registered: ‎07-20-2011

NUTELLA  Cookies


1 1/4 cups flour, 1/2 tsp salt, 1 tsp baking powder, 1/2 cup butter, 1/2 cup NUTELLA, 1/2

cup sugar, 1/2 cup light brown sugar, 1/2 tsp vanilla, 1 egg.

Pre heat oven to 375. Sift all the dry ingredients together and set aside. Cream the butter, NUTELLA and sugars. Beat in the vanilla and the eggs. Sift in the flour mixture. Blend well and shape into 3/4 inch balls. Place on a greased baking sheet and bake for 10-12 minutes.


Next Ingredient :  MUENSTER CHEESE


Happiness is not a destination, it is a way of life.