Recipes anyone

I see some of you were talking about food here,lets post somerecipes we can try of each others?

Fruit cocktail cake

1 and a half cups sugar
2 cups of flour
2 tsp baking soda
1/2 tsp of salt
2 eggs
1 can regular size fruit cocktail.


Beat eggs slightly,add all other ingredients accept FLOUR
mix well THEN add flour.

Put in a long baking tin or glass pan.
I spray the pan with pam as well{won't stick}
Bake for 45 minutes{ck it at 30,mine is often done}
350 degrees.

TOPPING {rich}
on stove top heat
3/4 cup of sugar{use less if you like}
1/2 cup of milk
1/2cup of butter
remove from heat, add1 tsp of vanilla at the end when topping is heated.

Poke holes with a fork or toothpick all around the cake.
pour the topping over it all and there you go,awesome and easy.


Often i will cook custard to put on top if you don't mind the extra calories,or whipping cream,usually just plain,up to the cook.Enjoy!

Wow, that's super easy!

This is also SO quick and easy! It's my version of the Baker's Chocolate one bowl brownies - only we've adapted it to be like dark chocolate brownies.

4 squares of Baker's unsweetened chocolate
3/4 cup (1 1/2 sticks) of butter
1 3/4 cup RAW sugar (not white sugar)
3 eggs
1 tsp vanilla
1 cup flour

Turn on the oven to 350. You'll be done with the batter before the oven's preheated.

Microwave the chocolate squares and the butter in a large bowl on high for two minutes. The chocolate squares won't be completely melted, but stir them around, and they should finish melting. If they need a little more, try another 15 seconds and stir again.

Stir in the sugar. Then mix in the eggs and vanilla. When that's well mixed, add the flour.

We line a 13 x 9 inch pan with non-stick aluminum foil - just spread the batter in there and bake for about 35 minutes!

We like them crispy on the edges and chewy in the middle, so we usually give them an extra 5 - 10 minutes.

But they're done when the toothpick stuck in the center comes out with "fudgy crumbs" on it.

Do we just want sweet recipes, easy recipes or just any type? I have most of mine transcribed so I can post whatever. But be warned, If you are what you eat then I'm fast, cheap, and easy!

now those BROWNIES sound sooo good.I will be trying this one.

NOT just sweet but whatever anyone wants to contribute,main dishes salads etc etc

One of my Husband's favorites. I got it from a friend, not sure where she got it.

Taco Soup

1 Lb Lean Ground Meat
1 Packet Taco Seasoning
1 Medium Jar Picante Sauce
1 Can Whole Kernel Corn
1 Can Black Beans
6 Cups Chicken Broth

Sour Cream
Tortilla Chips
Shredded Cheese

Do not drain beans or corn, use all of the liquid in the can.

Combine Taco Seasoning, Picante Sauce, Corn, Beans and Broth into a large soup pot. Bring to a boil.

While waiting for soup to boil, brown meat in a large skillet. Drain and rinse with water to remove excess fat.

Add drained meat to the soup. Return to a boil for approximately 5 minutes.

Serve over crushed tortilla chips and top with cheese and sour cream.

You can also substitute ground turkey or chicken for the beef, but use beef broth instead of chicken.

Well Mary,i have never ever seen a recipe for taco soup,however we love mexican food here too,I must try this on my hubby too,looks good and very versatile.

Butterfinger Cake

Take a small can of sweetened condensed milk, I use eagle brand, and a jar of that carmel ice cream topping, I use hershys and mix it together in a bowl and sit it to the side.


bake a devil's food cake by the instructions in a 13x9 pan and when its done set it out to cool and take a wooden spoon and use the handle to make holes all the way down the cake while it is still fresh out of the oven and pour the mixture of milk and carmel evenly over it and let it sit till it cools completely.

Then take a 8 oz tub of cool whip and evenly layer it over the cake and take three bars or two boxs of those butterfinger minis and smash them up into crumbs and evenly distrubute it over the top of the cake. It is so good but its very rich.

Originally Posted by Cruiser

Well Mary,i have never ever seen a recipe for taco soup,however we love mexican food here too,I must try this on my hubby too,looks good and very versatile.

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We LOVE it. Its so quick and easy, 20 minutes and DONE. For a bit healthier you can serve it over rice instead of tortilla chips, use lowfat cheese and fat free sour cream. You can stretch it a little bit by adding an extra couple cups of broth, or another can of beans or corn. You can make it spicy by using the "hot" picante sauce and taco seasoning, we use a mild seasoning and a medium picante sauce because I can't take the heat!

Originally Posted by Cruiser

now those BROWNIES sound sooo good.I will be trying this one.

NOT just sweet but whatever anyone wants to contribute,main dishes salads etc etc

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The regular recipe calls for 2 cups of regular sugar, so if you don't have raw sugar and you prefer regular chocolate to the less sweet dark chocolate, you can make them that way. We just looooove dark chocolate, so we like using less sugar - and prefer the non-highly refined sugar.

Anybody up for roast chicken?

Roast Chicken-Rotisserie Style

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 med onions, quartered
2 whole chickens (4 pounds EACH)

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours,(much better if overnight). Preheat oven to 250 degrees F (120 degrees C).

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees. Check carefully, to not overcook and digital meat probes (if you have one) work great for this. Let the chickens stand for 10 minutes before carving.

Note: I use one chicken, about 7.5 pounds. I use all of the spices, but less than about half of the salt. Rub it all over the chicken, inside and out, and put two onions inside (I quarter the onions.) I use Spanish Paprika, but you don't have to. My chicken is usually done in about 4 hours or so. This is really delicious! Might be a bit spicy for some, but we love it. And leftovers are awesome!

You can do this for a Sunday supper and then use the leftovers later on in the week for sandwiches, salads, etc.

Here's a delicious dip that's easy to make. It doesn't last long. From Southern Cooking

Vidalia Onion Cheese Dip

3 Large Vidalia onions or other sweet onion, coarsely chopped
2 Tbsp. butter or margarine, melted
2 cups ( 8 oz) shredded sharp cheddar cheese
1 cup mayonaise
1/2 tsp. hot sauce (or to taste)
1 clove garlic, minced

Saute onion in butter in a large skillet over medium heat until tender. Combine onion, cheese, and remaining ingredients; stir well. Pour into a greased 1-1/2 quart casserole. Bake, uncovered at 375 degrees for 20 to 25 minutes. Serve dip with tortilla chips or assorted crackers. Enjoy...this dip is very tasty!!

Note: I halve the recipe and use reduced-fat margarine, reduced-fat Cheddar and light mayonnaise.

Taco Soup is a staple in my house during the cooler months. Instead of a taco seasoning packet (too salty for us!), I use this substitute:

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

I actually think the soup tastes better the next day after all the flavors have had time to meld together.

I made brownies todat LDG,omg delicious.
Tomorrow i am going to make the taco soup,i agree about soup,better the next day.This is great people,i also see the roast chicken recipe,i need to go back and print that one out too.It sounds delicious.

Winjchester,another recipe i haven't heard of and i love dips,might try it this weekend actually.
I will look for a few more for you guys i have,need to ck my OLD recipe folder.

Does anyone have a scalloped potao recipe thats a little different?

Cruiser, both of those recipes are TNT (tried and true) and they are delicious. I can vouch for them. I've made that chicken several times now and several of my GFs have made it, too, and they fell in love with it. Same with the dip. Yum!

I have a recipe for cheese-scalloped potatoes and carrots, if you think you might be interested in that. Tyler Florence (Food Network) has a decadent scalloped potato recipe that is out-of-this-world good, too.

Well ladies i am going to make the taco soup on saturday,have a taste then keep for the second go at it,i always like soup and sauce recipes better the next day.

Winchester,bought a chicken today girl and going to try out the chicken recipe,that didp is on my list too,i will let you know what i think,thanks for your contibutions.I am interested in the scalloped potato recipe!
I also will ck out Tyler Florence online.
Hopefully we can get a few more people to share

My friend makes this after work as it is simple and easy,she just cooks the chicken the day before and puts it in the fridge.





ULTRA EASY Chicken Casserole
Ingredients and Instructions:

4 boneless skinless chicken breasts
2 cans of cream of mushroom soup
2 packages of StoveTop chicken stuffing
1 package of mozzarella cheese

~Boil the chicken breasts until they are fully cooked and dice.

~Alternately layer chicken, cheese, cream of mushroom soup, and dry stuffing in a 13x9inch pan.

~Bake at 375 deg. For about 30 minutes or until the cheese is melted and stuffing on top is golden.


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That chicken recipe sounds good, Cruiser.

Cheese-Scalloped Potatoes and Carrots

2 cups boiling water
2 tsp. salt, if desired
5 cups potatoes, pared and thinly sliced
1½ thinly sliced onion
5 medium carrots, pared and diagonally sliced ¼-inch thick

Cheese Sauce:
3 Tbsp. butter or margarine
2 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
Dash cayenne
1½ cups milk
1½ cups shredded Cheddar

Place boiling water and salt in large sauce pan; cook potatoes, onion, and carrots about 5 minutes. Drain thoroughly. Melt butter in small sauce pan. Stir in flour, salt, pepper, and cayenne; stir constantly for one minute. Remove from heat and blend in milk. Bring to boil over medium heat, stirring, until thick and smooth. Add one cup Cheddar cheese and stir until cheese is melted.

In greased 2½-quart casserole, layer half the vegetables and top with half the cheese sauce. Repeat with vegetables and sauce. Top with remaining cheese. Bake in preheated oven at 375 degrees for 30 minutes. Cover with foil during the first 20 minutes. Makes 6 servings.
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Tyler Florence's Potatoes Gratin

2 pounds baking potatoes, peeled and sliced paper-thin
2 cups heavy cream
2 garlic cloves, split
Leaves from 4 fresh thyme sprigs
3 tablespoons chopped fresh chives, plus more for garnish
1 cup grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper

Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.

My note: Whenever I make this, I always have to add extra cream. And I bake the dish for about an hour, give or take. I don't think 40 minutes is long enough, but your oven may vary.

This is soooooo easy and it's good. I add a splash of wine. It's a Weight Watch recipe or a recipe that was modified. I serve it over rice .

Chicken Stroganoff - Crockpot Method
Makes 6 servings

Ingredients
1 pound frozen boneless skinless chicken breasts
1 can fat free cream of mushroom soup
16 oz. carton fat free sour cream
1 envelope dry onion soup mix
Put frozen chicken in bottom of crockpot. Mix soup, sour cream,
onion soup mix and pour over chicken. Cook on low for 7 hours.
Makes 6 servings. (serve it over rice or noodles, but be sure to add those points)
POINTS: 4

And to balance out the Weight Watcher meal.... These are to die for if you've never tried them.

Oreo balls

Finely crush a bag of Oreo (mint works really well too)
food processor or my way of Ziploc and rolling pin
Mix 1- 8 ounce package of cream cheese at room temp.

I refrigerate the 'dough' for an hour or two so that it is mold-able into 1" balls. If you stick the balls in the freezer after they are molded, they dip easier.

Dip into melted semi-sweet chocolate (bag of chips will work, but so will those nice baking bars of Ghiradelli).

I keep them in the fridge until time to serve.

Originally Posted by Cruiser

My friend makes this after work as it is simple and easy,she just cooks the chicken the day before and puts it in the fridge.





ULTRA EASY Chicken Casserole
Ingredients and Instructions:

4 boneless skinless chicken breasts
2 cans of cream of mushroom soup
2 packages of StoveTop chicken stuffing
1 package of mozzarella cheese

~Boil the chicken breasts until they are fully cooked and dice.

~Alternately layer chicken, cheese, cream of mushroom soup, and dry stuffing in a 13x9inch pan.

~Bake at 375 deg. For about 30 minutes or until the cheese is melted and stuffing on top is golden.


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Jon and I have one we love similar to this. We got it from a Taste of Home. It's Jon's favorite.

Chicken Stuffing Casserole Recipe

* 2 eggs, lightly beaten
* 1 package (14 ounces) crushed corn bread stuffing
* 4 cups cubed cooked chicken breast
* 3 cups reduced-sodium chicken broth, warmed
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
* 1 small onion, chopped
* 1/4 cup chopped celery
* 1 teaspoon rubbed sage

Directions

* In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
* Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Yield: 8 servings.

This next one is AWESOME too. We have to try really hard to make it last more then a day. I usually double it too, so we can freeze some.

Cheesy Chicken Enchiladas
Ingredients

* 1 Tbsp. oil
* 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces
* 1 pkg. (1.25 oz.) taco seasoning
* 1 jar (16 oz.) chunky-style salsa
* 1 can (15 oz.) black beans, rinsed and drained
* 1 can (8 oz.) whole kernel corn, drained
* 2 cups (8 oz.) shredded cheese (I use cheddar)
* 2 cans (10 oz. each) mild enchilada sauce
* 8 (6-inch) flour tortillas
* 2 Tbsp. sliced black olives
* 2 Tbsp. sliced green onions

Directions

1. Heat oil in large skillet on medium heat. Add chicken; cook and stir 3 minutes. Add taco seasoning; cook for an additional 2 minutes or until chicken is no longer pink. Stir in salsa, beans, corn and 1 cup cheese.
2. Spread 1/2 cup enchilada sauce on bottom of 13x9-inch baking dish. Soften tortillas according to package directions. Place 2/3 cup chicken mixture down center of each tortilla; roll up. Place in dish, seam-side-down.
3. Pour remaining sauce over tortillas; sprinkle with remaining cheese, olives and onions. Bake in preheated 375°F oven 20 minutes or until cheese is melted and filling is hot.