What's cookin' Doc?

Recipes! Everyone has them! So lets share! Doesnt matter if it is your specialty or just something you love to make! The point is to share and learn some new! But if you know the original author if it is not yourself, please give credit!

Cake Balls:
I got this recipe from Bakerella
Ingredients:
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl. (I usually just crumble in the pan to save from dirtying another dish!
2. Mix thoroughly with 1 can cream cheese frosting. Mush it together with your fingers.(I tend to only use 1/2-3/4 of the can!)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate, a few pieces at a time, in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

These are addictive! And I get threatened if I dont make them fairly often!

Originally Posted by capt_jordi

Recipes! Everyone has them! So lets share! Doesnt matter if it is your specialty or just something you love to make! The point is to share and learn some new! But if you know the original author if it is not yourself, please give credit!

Cake Balls:
I got this recipe from Bakerella
Ingredients:
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl. (I usually just crumble in the pan to save from dirtying another dish!
2. Mix thoroughly with 1 can cream cheese frosting. Mush it together with your fingers.(I tend to only use 1/2-3/4 of the can!)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate, a few pieces at a time, in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

These are addictive! And I get threatened if I dont make them fairly often!

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i've made something similar, using oreo cookies instead of the cake - delish!
ok, y'all want sweet or savory? got more of the former... this is the savory dish i make most. got the original recipÃ[emoji]169[/emoji] from my aunt - but i've made some alterations.

Pasta Ã[emoji]169[/emoji] Fagioli

mise en place:

3 cans beans [i use black, white & either kidney or pinto]
1 can chopped tomatoes [original recipÃ[emoji]169[/emoji] calls for 2]
1 large jar prepared spaghetti sauce
1 carton beef broth or stock
olive oil [however much you want/need]
1 pound ground beef
1 large onion, chopped
several stalks celery, chopped [i use the whole bunch]
1 bunch flat-leaf Italian parsley, chopped
2 cups or so ditalini pasta
2 tablespoons chopped garlic

spices:

2 tablespoons oregano
1 tablespoon celery seed
1 tablespoon garlic powder
2 tablespoons basil
1 tablespoon fennel seed
1 teaspoon cayenne
salt to taste

directions: get everything ready, then brown ground beef & then add fennel [to toast] in olive oil in large stock/gumbo pot until beef is brown. add broth/stock & bring to a boil, then lower to a simmer. add onion, chopped garlic & celery & cook until soft. then, add everything else [pasta & parsley last after it's hot again]. cook for about 45 minutes, stirring every 15 minutes or so. freezes well, or keep in icebox & reheat in microwave [about 3 minutes for a single serving].

i don't usually salt until it's finished, since the prepared foods have salt in them [beans, etc.] - also, if you've never used cayenne, don't add pepper until after you taste it - cayenne's pretty hot!

i open all the cans, jars, chop everything, liquefy the oil [i keep it in the icebox] before i start. that way, once i start cooking, i don't have to stop. i do sometimes do that stuff after i begin browning the beef.

Vanilla Wafers - omg i could have eaten the whole batch myself!!
Recipe courtesy Alton Brown - Good Eats, HGTV, 2010
Prep Time: 25 min - but it takes forever to ball up the little cookies, imo (WORTH IT)
Inactive Prep Time: 10 min
Cook Time: 20 min
makes:
approximately 70 cookies

Ingredients
• 7 ounces all-purpose flour
• 3/4 teaspoon aluminum free baking powder (i used regular)
• 1/2 teaspoon kosher salt (i used table)
• 4 ounces unsalted butter, room temperature
• 3 1/2 ounces vanilla sugar (i used regular)
• 1 large egg
• 4 teaspoons vanilla extract
• 1 tablespoon whole milk

Directions
Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

I have to type up a few family recipies, and a few I've made up, I'll be sharing more soon!

Yummy hot sauce

Ingredients

* 12 habanero peppers, seeded and chopped
* 1 (15.5 ounce) can sliced peaches in heavy syrup
* 1/2 cup dark molasses
* 1/2 cup yellow mustard
* 1/2 cup light brown sugar
* 1 cup distilled white vinegar
* 2 tablespoons salt
* 2 tablespoons paprika
* 1 tablespoon black pepper
* 1 tablespoon ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground allspice

Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.

Thanks to Bob for this delicious sauce!!

This recipe came from my aunt...it's sooo good! I make a lot of these during Christmas. Just make sure you use real butter or they won't come out well.

Mexican Wedding Cakes

1 Cup Butter (Do Not use Margarine!!!)
¼ Cup Sugar
2 teaspoon Vanilla
(Opt) 1 Cup Chopped nuts (Can be put in blender)
2 Cups Flour
½ teaspoon Salt
1 Box of Powdered Sugar

Cream butter, sugar, and vanilla till creamy. Sift flour and salt together. Add to creamy mixture, working dough into shape. Form dough into balls (make sure they aren’t too big or too little.) Flatten balls onto cookie sheets. Bake at 325° for 30 minutes or until golden brown. Put powdered sugar in medium sized bowl or in large plastic Ziploc bag and add cookies and coat cookies in powdered sugar. Make sure they haven’t cooled before adding them to powdered sugar. Transfer them to cooling rack after coating them with powdered sugar.

Makes several dozen

Short-Cut "Stroganoff"
I made this one up one night when I realized I had no pasta sauce and had already defrosted chopped meat for the meat sauce I was planning :-D
Prep/cook time: Less than 30min

Ingredients

1lb Pasta of Choice (I used radiatore)
1lb Ground Beef or Turkey, both taste wonderful
1 small can of cream of mushroom soup
1/2 the can of cream of mushroom soup of beef broth
5oz or so Sour Cream
McCormick Montreal Steak seasoning to taste
Italian Seasoning to taste
Salt
Pepper

Directions

Make pasta according to package directions
Ground meat and drain
Add soup and broth, bring to boil
Add sour cream
(The sauce is meant to be thin, so if it gets too creamy at this point just add a bit more broth)
Generously add steak seasoning, Italian seasoning, salt and pepper
Let simmer/slow boil until pasta is cooked and drained
Toss sauce with pasta and serve

For added variety I've also thrown some broccoli in the sauce/pasta and added extra mushrooms

CANNOLI CHEESECAKE


CRUST
·\t1/2 cup sliced natural almonds
·\t1/3 cup all-purpose flour
·\t9 ounces refrigerated sugar cookie dough

CHEESECAKE
·\t2 (15 ounce) containers whole milk ricotta cheese
·\t1 cup golden raisin
·\t1/4 cup amaretto liqueur
·\t2 (8 ounce) packages cream cheese, at room temp
·\t1 1/4 cups sugar
·\t6 eggs
·\t3/4 cup sour cream
·\t1/4 cup all-purpose flour
·\t1 teaspoon vanilla extract
·\t1/4 teaspoon salt
·\t1 cup miniature semisweet chocolate chips

TOPPING
·\t1 cup heavy cream
·\t2 tablespoons sugar
·\tmini chocolate chip (for decorating top)
·\talmonds (for decorating top)


DIRECTIONS:

* Preheat oven to 375* Coat a 10x3'' Springform pan with cooking spray.
* Bake almonds on an ungreased baking sheet until lightly browned, 2-3 minutes; remove from pan and cool.
CRUST:
*Knead flour into cookie dough until just combined; knead in almonds.
* Using measuring cup, press dough onto bottom of the pan.
* Bake 10-12 minutes or until browned.
* Cool on rack and reduce oven temperature to 325*

CHEESECAKE:
Meanwhile, line colander with paper towels; place on plate.
* Place ricotta cheese in colander on towels and dry slightly for 15 minutes.
* In microwave safe bowl combine raisins and amaretto.
* Microwave on High for 30-45 seconds until hot; let stand to plump.
* At medium high speed, beat cream cheese and sugar until light and fluffy, 3-4 minutes.
* Add eggs and ricotta cheese; beat until blended, 2-3 minutes.
* Batter will be thin.
* Add sour cream, flour, vanilla and salt; beat 1 minute.
* Stir in chips and reserved raisins with amaretto.
* Pour batter into pan.
* Bake 1 hour and 15 minutes, or until browned around edge and center jiggles slightly when pan is shaken slightly.
* Cool completely on rack.
* Run knife around edge of cake to loosen. Remove from Springform.
* Cover; refrigerate 8 hours.

TOPPING:
* At medium-high speed beat cream and sugar until soft peaks form.
* If desired, transfer 1 cup whipped cream to pasty bag fitted with large rosette tip.
* Spread cake top with remaining whipped cream.
* Pipe cream around top edge of cake or mound with spoon.
* Garnish with chips and almonds if you prefer.

well its a rainy dampy and cool day...so I am thinking it is time to fire up the slow cooker and take care of the beef brisket I have in my fridge.

Ingredients
1 tablespoon dried thyme leaves
1 tablespoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3 pounds beef brisket, trimmed of fat
1/2 teaspoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 cups barbeque sauce
Directions
1.Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
2.Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.

this AWESOME recipe is from allrecipes.com.

the only additions is I add a sliced onion and some mushrooms.

Originally Posted by vampcow

well its a rainy dampy and cool day...so I am thinking it is time to fire up the slow cooker and take care of the beef brisket I have in my fridge.

Ingredients
1 tablespoon dried thyme leaves
1 tablespoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3 pounds beef brisket, trimmed of fat
1/2 teaspoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 cups barbeque sauce
Directions
1.Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
2.Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.

this AWESOME recipe is from allrecipes.com.

the only additions is I add a sliced onion and some mushrooms.

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Holly stop holding out on the chocolate Guiness Cheesecake recipie (I've been askinf for it for at LEAST 3 years now, lol)

Cant wait to try these! Im gonna post a bunch tomorrow!

Baked Mac/Cheese

Ingredients
1 (8-oz.) package elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (8-oz.) block sharp Cheddar cheese, shredded and divided
Preparation
1. Prepare pasta according to package directions. Keep warm.

2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.

3. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.

4. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.


This is a great recipe! I usually also brown some breadcrumbs in butter and top it off with that. You can also easily add veggies. I like to chop up carrots/broccoli and peas or sometimes I'll chop up different colored (red/orange/yellow) peppers and add those. Very versatile and very tasty!!!! If you like a little more kick add in some more of the cayenne pepper.

Originally Posted by cmedeiros17

Baked Mac/Cheese

Ingredients
1 (8-oz.) package elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (8-oz.) block sharp Cheddar cheese, shredded and divided
Preparation
1. Prepare pasta according to package directions. Keep warm.

2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.

3. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.

4. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.


This is a great recipe! I usually also brown some breadcrumbs in butter and top it off with that. You can also easily add veggies. I like to chop up carrots/broccoli and peas or sometimes I'll chop up different colored (red/orange/yellow) peppers and add those. Very versatile and very tasty!!!! If you like a little more kick add in some more of the cayenne pepper.

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That sounds awesome! Think I will make that tomorrow. My mac and cheese usually is just made with Velveeta but it just lacks that great home made taste.

Originally Posted by zohdee

That sounds awesome! Think I will make that tomorrow. My mac and cheese usually is just made with Velveeta but it just lacks that great home made taste.

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For the cheese I usually use Sargento Wisconsin Sharp Cheddar Cheese which is already shredded. http://www.sargento.com/products/170...heddar-cheese/

I tend to change this recipe a lot depending on my mood.
The actual recipe:

Herb-Mustard Chicken Breasts
2 tbs Dijon or Honey Mustard
1 tbs parsley
1 tbs oregano
1 tbs water
1/8 tsp red peper
2-4 Chicken breast (depending how much glaze you want on each)

Sauce:
In a small bowl combine mustard, parsley, oregano, water and pepper. Cover and Chill.
Chicken:
Place chicken on grill over medium heat. Brush with sauce occasionally.

My version:
I use honey mustard always. Add a bit of lemon juice, basil, and a few other herbs (usually whatever I grab that smells good...)
I cook over medium heat on the stove in a skillet.

Another one that the seasonings for the porkchops change regularly. Just kind of go with it!

Stuffed Porkchops
Butterfly cut porkchops
stovetop stuffing
Seasonings for porkchops

Brown porkchops 5-7 mins on each side
Prepare stuffing as directed and set aside
Preheat oven to 350F
Place browned chops in a glass pan and cover with stuffing.
Bake at 350F for 35-45 minutes. Serve hot.


SUPER easy and so yummy!

This is a copycat recipe for Wendy's Chili but I change it to suit my taste:

2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder
1 tsp. cumin
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper

I leave out the green pepper and use celery salt since my kids HATE celery. I also add some red pepper flakes to add to the heat. I made a double batch today and used 2 lbs of ground beef and 2 lbs of stew meat. I browned both in a pan then put all the ingredients in the crock pot for 3 hours.

American Chop Suey - my dads recipie

Ingrediants

1Lb ground beef
1lb elbow macaroni
Onion
Green pepper
oregano
basil
garlic
2 cans dice tomato
1 can tomato sauce

Directions
Brown the beef onion and green pepper season with the seasonings, salt and black pepper. warm the tomato product and mix togather with cooked pasta

Um..... idk the name of this one, its another of my daddy's......

Ingrediants

1lb elbow macaroni
3/4 Lb velveta
2 cans diced tomato
salt
pepper

Directions

Boil pasta and drain. Heat tomatosto boil, add cheese and tomato to pasta season with salt & pepper let set for 10 minutes..... if you can.

Mine's nothing fancy (I think I may have posted it here before), but, though deceptively simple, everyone loves it, and it's very good. I invented it on a lazy day!

Slow-Cooker Pulled Beef

1 3-4 lb. beef roast
1 envelope Lipton's onion soup mix
1 onion, diced
1/2 c. ketchup
1/8 c. spicy brown mustard (NOT the yellow salad kind!)
1 c. water

Thaw and brown the meat. If you have a meat rack for the slow cooker, use it; otherwise, liberally spray vegetable oil cooking spray (PAM) on the bottom & sides of the inside of the crock to prevent sticking. Use a lot of spray!

Place roast, fatty side up, on the meat rack. Smear the ketchup, mustard and (DRY) soup mix on the roast, in that order. Throw the onions in, and add 1 c. water over the roast. Cook on HIGH at least 5 hours; 8 are better (I always do 8 hours). You may need to add more water, 1/2 c. at a time, if it's drying out too much. You want just a small amount of liquid in the slow cooker. About 1 hour before it's done cooking, shred the beef up with a fork and knife; continue cooking. The soup mix makes a nice gravy.

When done, place in sandwich rolls; great with some cheese melted on the meat. Can also be served over rice, potatoes, etc., or by itself. Freezes well.

I like to serve it sandwich-style, with a good coleslaw and potato chips.

Carnitas! This is Pat's favorite mexican dish, so I searched out a recipe on allrecipes.com. We found it is good to at least triple the spices, other than the cinnamon, and to chop the meat up before cooking.

Ingredients
* 1 teaspoon salt
* 1 teaspoon garlic powder
* 1 teaspoon ground cumin
* 1/2 teaspoon crumbled dried oregano
* 1/2 teaspoon ground coriander
* 1/4 teaspoon ground cinnamon
* 1 (4 pound) boneless pork shoulder roast
* 2 bay leaves

1. Mix together salt, garlic powder, cumin, oregano, coriander, and
cinnamon in a bowl. Coat pork with the spice mixture. Place the
bay leaves in the bottom of a slow cooker and place the pork on top. Pour
the chicken broth around the sides of the pork, being careful not to
rinse off the spice mixture.
2. Cover and cook on Low until the pork shreds easily with a fork,
about 10 hours. Turn the meat after it has cooked for 5 hours. When
the pork is tender, remove from slow cooker, and shred with two forks.
Use cooking liquid as needed to moisten the meat.

This is served with homemade tortillas, refried beans, guacamole, lettuce, tomatoes, sour cream and onions. It is AMAZING!

Tortillas:
Ingredients

* 5 cups all-purpose flour
* 2 tablespoons shortening
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 1/2 cups boiling water

Directions

1. Mix together the flour, baking powder, and salt in large bowl.
Cut in shortening to resemble cornmeal. Add water slowly, mixing with
your hands to make a soft dough. You may not need all the water.
2. Knead a few minutes on floured surface until smooth and elastic.
Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
3. Divide into small balls the size of golf balls and proceed to roll out into
size and thickness you prefer.
4. Cook on top of stove over medium heat using a cast iron grill or heavy skillet
until top is slightly bubbly then turning on opposite side for a minute or two.
5. Keep stacked and warm inside a clean dish towel.