Recipes

[forrestwolf]

Liking the chocolate cream cheese frosting........a new one on me....... I use regular cream cheese in this recipe......meaning 8 oz of the regular......call me a glutton......

Spinach and Artichoke Heart Two Potato Casserole

Ingredients

1 lb. red potatoes

1 lb. Yukon Gold potatoes

1 1/4 cups vegetable broth or stock

1/2 cup shredded Parmesan cheese

1 teaspoon garlic salt

4 oz. Neufchatel (1/3-less fat) cream cheese

4 oz. fat-free cream cheese or 1/2 cup shredded fat-free Cheddar cheese

1 (7.5-oz.) jar marinated artichoke hearts, drained and chopped

1 (6-oz.) bag baby spinach, coarsely chopped

1/2 cup sliced green onions

Preparation

Preheat oven to 425°F and coat a 9-inch square baking dish with nonstick cooking spray. Cut potatoes in half lengthwise. Place cut side down on a board and slice very thinly. Place in a large bowl and set aside. Heat broth, Parmesan, garlic salt, cheeses and artichoke hearts in a medium saucepan until cheeses are melted. Stir in spinach and cook until wilted. Stir mixture into potatoes with green onions, mixing well to coat potatoes as evenly as possible. Spread in prepared dish and bake for 30 minutes. Cover loosely with foil and reduce temperature to 375°F; cook for 1 hour more or until potatoes are tender when pierced with a fork.

NEXT INGREDIENT: NUTMEG

[Beebee2]

On 11/1/2014 forrestwolf said:

On 11/1/2014 Beebee2 said:

You made me laugh out loud with that one, Wolfie, largely because <em>I found out about</em> <em>this recipe for the first time this morning and thought the title was so funny:</em>

Ice Water Chocolate Cake and Chocolate Frosting<br /> <br /> This is a 3 layer chocolate cake made with butter and ice water, frosted with a delicious chocolate cream cheese frosting.<br /> <br /> 3/4 c butter<br /> 2 1/4 c granulated sugar<br /> 1 1/2 t vanilla<br /> 3 large eggs<br /> 3 squares unsweetened chocolate, melted<br /> 3 c cake flour<br /> 1 1/2 t baking soda<br /> 3/4 t salt<br /> 1 1/2 c ice water<br /> <br /> Chocolate Cream Cheese Frosting<br /> 8 oz cream cheese, softened<br /> 1/2 c butter, softened<br /> 4 c, 16 oz, confectioners' sugar<br /> 1/3 c cocoa<br /> 1 t vanilla<br /> <br /> Cream butter, sugar and vanilla. Add eggs, beating well after each addition. Add melted chocolate; blend well. Sift together dry ingredients and add alternately with the ice water. Pour into three 9-inch layer cake pans. Bake at 350 deg F for 25 to 30 minutes.<br /> <br /> Cool 5 to 10 minutes and remove from pans. Cool thoroughly before frosting.<br /> <br /> For the frosting, Beat the cream cheese and butter until smooth and well blended. Gradually beat in the confectioners' sugar until light and fluffy. Blend in the cocoa and vanilla; continue beating until smooth. Spread between the layers and over the top and sides.<br /> <br /> By Diana Rattray

About.com

next ingredient: spinach, frozen or fresh

Are you talking about sausage gravy..........as every good Southern girl has a recipe in her arsenal.........

No, it was the 'water' as next ingredient that made me laugh!

next ingredient still: nutmeg

[forrestwolf]

OOPS......gotcha.....little slow on the uptake sometimes.........

NUTMEG.........

[Zhills]

Copycat Cracker Barrel Fried Apples

Ingredients

• 1/4 cup Butter
• 1/2 cup Apple Cider
• 1 tbsp Cornstarch
• 2 lb Golden Delicious Apples
• 1 tsp Lemon Juice
• 1 tsp Cinnamon
• 1/8 tsp Nutmeg
• 1/8 tsp Allspice
• 1/4 cup Brown Sugar

Instructions

1. Core, peel and cut apples into 1/4" wedges.

2. Melt butter in a large skillet over low heat.

3. Place apples in a single layer in skillet.

4. Top with top with lemon juice then brown sugar and spices.

5. Cover and simmer over low heat until tender.

6. Remove apples from skillet leaving juices.

7. In a small bowl whisk together 1/2 cup apple cider and cornstarch until bended with no lumps.

8. Whisk this mixture into juices in skillet stirring constantly over medium heat until thickened.

9. Pour over apples and mix to coat.

Next ingredient: Cheese

[forrestwolf]

Cheese Potato & Smoked Sausage Casserole

Ingredients:

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb (I DO NOT PEEL MY POTATOES, AND CUT THEM UP PRIOR TO BOILING)

4 tablespoons butter

4 tablespoons flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 lb Velveeta cheese, diced

1/2 cup sharp cheddar cheese, shredded

1 lb skinless smoked sausage (I USUALLY USE KIELBASA)

1/8 teaspoon paprika

Directions:

1

Cut smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.

2

Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.

3

Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).

4

Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.

5

Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

NEXT INGREDIENT: GERMAN CHOCOLATE

[Zhills]

German Chocolate Sauce

1 tablespoon Butter

1 Bar (4-oz) German sweet chocolate

¼ cup Prepared coffee

1 cup Powdered sugar

1 dash Salt

½ teaspoon Vanilla

Melt butter and chocolate in coffee over low heat. Add sugar, salt and vanilla. Beat with a mixer until well blended. Yield: 8 servings. Delicious over cake and/or ice cream.

Next ingredient: Green beans

[forrestwolf]

Creamy Beans and Taters

Ingredients

1 Pound Green Beans (fresh or frozen)

6-8 small new potatoes

4 ounces cream cheese (1/2 of a brick)

1/2 cup milk

1/4 cup butter (1/2 of a stick)

1/4 teaspoon salt

1/8 teaspoon pepper

Instructions

Wash and quarter new potatoes. Cover with water and bring to a boil over medium high heat. Boil until fork tender, about 10-15 minutes. Place in colander to drain.

While potatoes are cooking, melt butter in large skillet over medium high heat. Add green beans and cook, stirring often, until tender and very lightly browned . Remove from skillet, leaving butter, and place over new potatoes in colander while you make the sauce. .

To remaining butter in skillet, add cream cheese, milk, salt, and pepper. Lower heat to low and stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. If you prefer a thinner sauce, stir in 2-3 more tablespoons of milk. Remove from heat, add beans and potatoes. Stir to coat.

Serve warm.

NEXT INGREDIENT: CRUSHED PINEAPPLE

[house_cat]

The World's Best Carrot Cake - trust me, it really is!

2 cups sugar
1 1/4 cups vegetable oil
3 eggs
2 tsp. vanilla
2 1/4 cups flour
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
2 tsp. baking soda
1 tsp. salt
2 cups shredded carrots
2 cups flaked coconut
1 cup chopped pecans
1 cup raisins
1 cup crushed pineapple, with juice
Makes three 8" round layers. Bake at 350 for about 50 minutes. Cream Cheese Frosting
12 oz. cream cheese
1 tsp. vanilla
1/4 cup milk

Next ingredient: canned diced tomatoes

[Zhills]

Aunt Gladys’s Soup

1 lb Beef or your favorite meat, ground or cubed

I brown ground beef, cubed can be added raw.

I like to add more potatoes than other veggies.

3 lg potatoes cut into ½” cubes

3 raw carrots or 1 small can

2 celery ribs

1 sm onion, diced

1 can diced tomatoes (14oz) undrained

½ cup okra (optional)

I have added a small amount (1/4 C) of

Cut up cabbage or greens after 20 mins.

Add 1 can chicken broth and 1 can beef broth

Salt & pepper to taste. (broth is already salted)

Cook until veggies are tender. About 30 minutes.

Broth can be diluted with water to obtain desired taste

Next ingredient: Corn

[Beebee2]

A nice accompaniment to chili or other Southwestern dishes, stews, etc. from an RS poster:

Corn Madelines

2 c cornmeal
1/4 t cayenne or to taste
1/2 t salt
2 t baking powder
2 T brown sugar
1 c milk
2 eggs; beaten
4 T butter; melted
1/2 c corn kernels; drain well if using canned

Preheat the oven to 400 deg F.

Lightly spray or grease a 12-cookie Madeleine pan; dust with flour and
knock out any excess. Stir together the cornmeal, cayenne, salt and
baking powder.

In a separate bowl, dissolve the sugar in the milk. Add the eggs and
the butter to the milk, stirring to mix.

Add the milk mixture and the corn kernels to the dry ingredients and
stir just until mixed.

Use 1 slightly rounded tablespoon of batter for each corn Madeleine.
Bake in the preheated oven for 15 minutes, or until the bottom of each
cake is golden.

Repeat with remaining batter, lightly spraying and flour-dusting the
pan for each batch. 36 servings

note2baby @ qvc recipe swap

next ingredient: whole onions (not sliced, chopped or diced)