OK....I've noticed this idea being kicked around on several threads since I've started posting on the boards, but never noted an official thread being started for this. If there is one, I apologize in advance and ask admin do a merge. I started it up here since the main forum is so choked with threads.....especially within the past day since Frame was shown.
Anyway, let's share some tried-and-true favorites with each other! I'll start off with 2 recipes:

Peanut Butter Fudge
1 lb. of 10x sugar
1/2 cup of milk
18 oz of peanut butter (one jar)
7 oz. of marshmallow fluff

Combine 10x sugar and milk in a large saucepan, bring to boil over medium heat, stirring occasionally. When full boil is reached, stir constantly while boiling for 3 minutes.
Take off heat and immediately add peanut butter and marshmallow fluff, stir until well-combined. Pour into a greased pan, cool.

Note: the above is a single batch, when I make this I usually double the batch...it goes fast at work and at home. For a double batch I use a 9x13 pan, for a single batch I use a 10x8 pan (which may be hard to find sometimes). A friend of my mother's gave it to me, and she swears that the cheaper (usually store-brand) peanut butter tastes better in this recipe. I tend to use a mixer for this when adding the pb and fluff, since I don't have the upper body strength my hubby does (he's usually in bed when I make this! )


For those of us on the boards who may be diabetic, or watching carbs, here's a good dessert recipe---I like to give this one to my diabetic patients at work:

Creamy Orange Gelatin
1 package (4-serving size) sugar-free orange gelatin
1 & 1/2 cups boiling water
8 oz fat-free cream cheese
1/4 cup orange juice
1 Tbsp lemon juice
1 Tbsp freshly grated orange rind

Place gelatin in a large bowl--add boiling water and stir until dissolved.
In a separate bowl, beat cream cheese until fluffy. Add gelatin to cream cheese and beat until combined.
Whip in juices and orange rind.
Pour mixture into a bowl, mold, or individual serving dishes, chill until firm (approximately 1 hour).

Yield: 6 1-cup servings

Per serving:
41 calories
3 g carbs
6 g protein
< 1 g fat
< 1 g satuated fat

Let me know what you all think of this thread!
Goddess

Great idea Goddess! Now I'm lookin through my diet stuff for where it says I can have peanut butter fudge.

It's got to be in here somewhere.........

Saw this on the NBC LOCI forum. Glad I'm not there! Those people are ruthless, seriously! I'll have to give my Christmas brunch recipe, it's soo good, we have it every Christmas!

That's why I posted the 2 recipes I did... the creamy orange gelatin is really good IMO. I got that one from a drug rep for an insulin brand--she had it made and brought it in to show that diabetics (and people dieting) can have tasty desserts that aren't full of sugar and carbs.
Would me eating the calories for you count? That way it doesn't interfere with your diet?

If you feel that way, then I'm glad I'm not over there! Reminds me quite strongly about the official Star Wars forum......which is why I no longer post over there!

Can't wait for your recipe!

Ya ya ya... it looks very nice. I WANT FUDGE DAMMIT!!!

Okay, temper tantrum over.

I will share some recipe with you as soon as I get it from my sweetie's mom

Uum,Uum good. I'll get busy today and get a couple of mine to post




Good luck pfcchristine. You'll find it. If not remember portion control.

Remember Quickie Candy? I need that one if anyone has it. We always had it in school, with peanut butter, oatmeal and chocolate. Anyone know it?

Here are two of my favorites. One is low fat and the other high fat. I enjoy them equally.

PEAR DESSERT

29 oz can of pears[halves or irregulars]
1 pkg of sugar free lime jello
1 pkg og peach jello [ I have never been able to find sugar free peach ]
8 oz fat free cream cheese [ I use 2 % ]
24 oz small curd cottage cheese [ I use 2% ]


Drain juice from pears, place in oblong cake pan or dish, Prepare lime jello with 1 C hot water and 1 C pear juice, pour over pears and put in fridge to set.
After jello and pear mixture sets, spread cottage cheese evenly over jello and pears.
Prepare peach jello, blend cream cheese into peach jello with mixer until smooth. Pour over the cottage cheese, place in fridge to set. About an hour.



HAWAIIAN DELIGHT CAKE

1 box Duncan Hines butter cake mix
1 11oz can of mandarin oranges [ with juice ]
4 eggs
1/2 C of oil [ I use extra virgin olive oil ]


Mix well, pour into 3 round cake pans or oblong cake pan. [ I use the easier oblong pan ]
Bake at 325 degrees for 20 to 30 minutes.

ICING

1 lg 20 oz container of cool whip
1 20 oz can of crushed pineapple
1 small box of instant vanilla pudding mix

Mix together and frost after cake is completely cooled. Store in fridge.


I have found that these recipe's are usually a hit at family gatherings and church or civic functions.

Howdy, TheGoddessDivine, this is one of my favorites when my sweetie and I come to this restaurant. It’s heavenly. You should try it some time.

Thai Barbecue Chicken with Dipping Sauce (Gai Yang Sohng Kreuang)

Thai grilled chicken is one of the most delicious road-side (or hawker) meals in Thailand. Whenever we visit Thailand it is one of the first meals we stop for.

Serve with Steamed Sticky Rice and Papaya Salad for an authentic Thai taste.

Thai-Style Marinated Barbeque Chicken

1 tbsp finely chopped cilantro roots (or substitute with bottom stems)
8 large cloves garlic, finely chopped
3 shallots, finely chopped
2 tsp white peppercorns, freshly ground
1 tbsp coriander seeds, freshly ground
2 tsp yellow curry powder
2-3 tbsp fish sauce (nahm bplah), to taste
1-2 tsp sugar, to taste
1 large roasting chicken, cut into smaller sections (or see note below), or half a dozen leg-thigh pieces

Coconut milk for basting chicken while grilling (about 1/2 cup)

Buy a granite mortar & pestle for this recipe Using a heavy mortar and pestle, pound cilantro roots, garlic and shallots to a paste. Add the freshly ground white pepper, coriander and curry powder. Stir and pound to blend the dry and wet ingredients. Add the fish sauce and sugar. Stir well to dissolve the sugar.

Trim off excess fat around the edges of chicken pieces, leaving the skin on. Rub paste onto the surface of the chicken and under the skin. Marinate two hours or up to overnight.

Grill over medium-hot charcoals (preferably mesquite or other wood coals). Turn frequently to prevent charring and burning. Add about 1/2 cup coconut milk to the bowl with the remaining marinate. Stir to mix and use this coconut milk mixture to baste pieces after each turning. Grill until cooked through. Serve with dipping sauce (see below).

Serves 6-8 with other dishes and rice in a shared family-style meal.

Sweet and Tangy Dipping Sauce
10-15 dried whole red hot chillies
4-6 large cloves of garlic, chopped
1/4 cup white vinegar
Juice of 1/2 to 1 lime
3 or more tbsp fish sauce (nahm bplah), to taste
1/3 to 1/2 cup granulated sugar, to desired sweetness

A few cilantro leaves and/or a 1-inch section of green onion, chopped (optional)
Cut the stem tip off the dried chillies and place in a bowl. Add tap water to cover. Soak until softened (about 1/2 to 1 hour) and then chop. Reduce the garlic with a mortar and pestle to a paste. Add the chopped softened chillies. Pound well to blend. Then add the vinegar, lime juice, fish sauce and sugar. Stir well to dissolve sugar. Adjust flavors so that the sauce has the blending of salty, sweet and sour taste to your liking. Let sit for at least 15 minutes for the flavors to blend and mingle. Just before serving, add the chopped cilantro and/or green onion if you wish.

Note: Sauce may be made a day or more ahead of time- it keeps up to two weeks in the refrigerator.

I've had that. I'll look around. It is good.

Hmm... what is portion control for fudge? A square that is 1cmx1cmx1cm?

Yay!! Thank you, Goddess, for starting this! Lenore, I've also made your Hawaiian Delight. Mine is called something else but it's the same recipe. Here's my favorite Macaroni and Cheese. Just got it this summer but it's been a hit at neigborhood picnics and church carry ins. Our little nephew loves it. I'll post the original and in paranthesis are the changes made:

Macaroni and Cheese

1# Macaroni noodles, cooked
1 - 15 oz. jar Original Cheese Whiz
1-1/2 - 2# Colby long horn cheese (used 1-1/2# sharp cheddar, shredded)
1 stick margarine (used butter)
2 c. milk (added a little more)
2 T. flour (used 1-1/2 T.)
2 T. sugar (used 1-1/4 T)
1 egg
Salt and pepper to taste

Cook macaroni and drain well (do not rinse). Add cubed Colby (shredded cheddar), butter (cut up) and Cheese Whiz to hot macaroni and stir.

Beat egg, milk, flour, sugar, salt and pepper.

Add egg mixture to macaroni and stir

Bake at 350 degrees in large casserole dish for 45 (55) min. or until cheese has melted and top begins to brown.

Enjoy!!

Angela

In my area of the nation we call it no bake cookies....will also look for the recipe for you.



Portion control is not my cup of tea, in a manner of speaking, which is one of the reasons I look the way I do! To me, a portion of fudge is probably about the size, sorry gotta say it......one of VDO's thumbs!!

DrEm, thanks for that recipe....sounds yummy!! That is one I want to try soon.

Lenore---I've found sugar-free peach gelatin, Jell-O brand, have used it in some recipes. I'm a dessert freak (it's that PA Dutch blood in me, I just can't help it) so about 1/3 of my recipe box is filled with dessert recipes.

Veggie Snack Pizza

Ingredients:
1 roll / package of crossiants, the uncooked in the tube kind
1 packet of dry ranch dressing mix
1 small container of cream cheese
veggies of your choice
(I usualy use broccoli, green onion, green olives, cheddar cheese shreads and also pepperoni.

Place cream cheese out on counter to soften. Open roll of crossiants. Do not pull them apart in sections. Place them on flat a cookie sheet, pinch closed the seams and bake according to the package directions. Let cool.

In a bowl, mix the dry ranch dressing mix and the softened cream cheese.

Cut veggies to bite sized pieces.

Remove crossiants from tray and place on a serving dish. Spread the contents of the cream cheese mixture over the crossiant surface. Scatter your veggies and pepperoni across the top. top with cheddar cheese shreds.

Chill, cut into squares and serve.

KimT....that's a great recipe! It's one that I try to use to get my kids to eat some veggies.

Here's another recipe I like to use for supper:

Texas Chicken Casserole

Boneless, skinless chicken breast--you can pound it thin if you like
1 box of Stove Top
1/4 to 1/2 lb of sliced Swiss cheese---depending on amount of chicken
1 can of cream soup (I've used mushroom, celery, asparagus--whatever you have on hand)

Place chicken breasts in a greased pan (I tend to use 9x13), then place Swiss cheese on top of chicken. Make Stove Top according to directions and spread over cheese. Add water to the cream soup until it's at a gravy consistency, then pour it over the Stove Top.
Cover with foil and bake at 350 degrees until chicken is cooked through.

For all you chocolate lovers out there, here's one from a mutual friend of ours:

Death By Chocolate

21 oz. prepared Brownie mix (our favorite is Betty Crocker Walnut Chocolate Chunk)
12 oz. Cool Whip, thawed
2 small instant chocolate pudding, prepared
1 bag Heath Bits or Toffee Bits

Let brownies cool. Crumble 1/2 in the bottom of a glass bowl. Layer with 1/2 pudding, 1/3 Toffee bits, 1/2 Cool Whip, ending with Toffee Bits. Refrigerator at least 2 hours.

(The longer it sets the moister it gets) Very simple to put together and if done in a glass bowl, makes a very nice presentation)

Angela

I just ordered a nice dessert bowl from Pampered Chef, that would look good in it, I bet you could add reese's peanut chips or anything you like! Yummy!!

My daughter and I have been looking for a good baked Mac and cheese reciepe, will have to try this.

Good idea, Krod. I'll have to try it sometime.



you'll like it; it's yummy.

Okay, here's a pasta dish we are having for supper tonight. Very easy!

Baked Ravioli

1 pkg. frozen cheese ravioli (cooked)
28 oz. jar spaghetti sauce (use your favorite)
4-6 oz. pepperoni
8 oz. shredded mozzarella

Spray large casserole dish w/cooking spray. Mix all ingredients together (recipe calls for layering, but I just mix it all together). Leave some cheese for top.

Bake at 350 degrees for 30-45 minutes. Sauce will be bubbly and cheese will be lightly brown.

You can serve it with a tossed salad and that's all you really need.

Angela

I make a macaroni and cheese that people seem to like but I don't measure anything so I guess I can't post it. Guess I can't post any recipes. lol

Oh....you're one of those kind of cooks, huh? My best friend is like that, never uses a recipe. She tries to tell me how to make dishes that she brings to potlucks and I just shake my head. I can't cook without a recipe and she can't cook with one! Although, she did teach me how to make good Rice Pilaf (but I measure everything--just don't tell her!).

My brother is a very good cook and he can't tell me how he makes anything for the same reason. He says measuring is for baking.

This is how I make macaroni and cheese:
I make a white sauce add some ground pepper, two chicken bullion cubes, some cheese (2-3 cups I would guess) of shredded cheddar, a little (1/4-1/3c maybe?) parmasean or romano whatever I have and if I have some american I throw a few slices of that in there too. You can never have too much cheese can you? Mix it all until all the cheese is melted. Mix it with elbow or small shell or whatever type of small pasta that I have that's been cooked and drained. I don't know how much pasta I use. I don't want it to be dry so I eyeball it and when it looks like there is a little more sauce than pasta i stop adding pasta. Bake it in a casserole pan or whatever size pan will hold it. Completely cover the top with crushed saltines add a dollop of butter or margaine on top here and there. Bake it in a 350 degree oven for about until the top browns. Don't bake it too long or it will dry out.

Don't let that hold you back! You are like my mom, she's a cook like you....doesn't measure but just goes by what she sees, and it comes out great. The only thing I can do that with is Italian Wedding Soup
Mom makes a great pot pie--to the PA Dutch, it's not like the ones in the freezer case, this is where you make dough for noodles...yummy! Anyway, Mom never measured out her ingredients, she just went by looks and how the dough felt. It wasn't until I was getting married that she finally decided to measure it out, so I would have her recipe.

I have my own mac & cheese recipe, but the ones that you and sbd posted sound yummy and I will try them.

Here's a quick salad dressing my mom makes.....in my family this is our "house" dressing. And of course it's not measured, just by looks and taste:
--mayo
--milk
--Jane's Crazy Mixed Up Salt, to taste.
Mix mayo and milk together until you have the consistency you want. Add the Mixed Up Salt, to taste. Will last approx 2-3 days in the fridge.

KRod---here's my recipe for Quickie Candies (they're called No-Bake Cookies up my way):

No Bake Cookies
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 stick butter
2 tsp vanilla
3 cups oatmeal (not instant)

Combine all ingredients (except oatmeal) in a saucepan, bring to boil over med-high heat, stir frequently. Boil for 2 minutes, stirring constantly. Remove from heat. Add oatmeal, mix in well. Drop onto waxed paper with a tablespoon. Let cool.


I know Lenore is looking for her recipe too.....I'm interested in hers as well, to see how similar our recipes are.

I always like to have a recipe for something yummy that's drop dead simple. This sounds like nothing... but it makes a light and creamy frozen treat for summer:

Yogurt Pie

1 prepared pie shell (The Nilla Wafer one is my favorite)
2 6oz yogurts, your favorite fruit flavor
1 tub of Cool Whip

Fold together Cool Whip and yogurts. Spread in pie shell. Freeze.

If your freezer is very cold, let stand for 5-10 minutes on the counter before slicing.

Is that the easiest thing ever? And it's good! If you want to get shmancy you can top with fruit.
The main thing with this dessert is to NEVER reveal how it's made... otherwise you guests will cease to be impressed with you... LOL

Thats how I usually cook...just add things that sound yummy and try it out. I was the oldest of 5 kids, so tossing together stuff was fun and went far and was basically inexpensive to feed so many mouths.




No bake cookies are my favorite!

Okay, 2 quick desserts.

A great one for summer parties, light and cool!

Jello Pie
--------
1 package of any flavor of jello
1 medium tub of cool whip
1 premade graham cracker pie crust (or make your own if you like)

Make the jello according to the directions when using ICE instead of cold water...its on the box.
One thickend, add most of the whipped cream and fold them together. Sometimes I make 2 batches of jello and when one is set, I use part of that cut up a bit and mix in with the rest to give it more texture.

Scoup the whipped cream / jello mix into a graham cracker pre-made crust. Coat top if mixture with remaining whipped cream. To acccent orange, lemon or lime jello flavors decorate the top with thinly sliced fresh fruit slices. You can use berries if you use a berry jello or have fun and mix and match.

Chill, cut and serve.

Chocolate Cream Cheese Pie

1 package of chocolate pudding mix
1 oreo cookie or chocolate cookie pie crust
1 container of cream cheese
1 small tub of whipped cream
1 chocolate bar, shaved to amount desired.


Put the cream cheese in a bowl and allow to soften.
Mix pudding in a bowl according to directions on pudding mix box, but cut the milk amount in half.

Mix cream chesse with some sugar to taste, to sweeten a bit.

Layer in bottom of pie shell, the cream cheese first...then the pudding mixture. Top with desired whipped cream. Sprinkle with chocolate shavings. Chill, cut and serve.

You guys are all making me hungry!! lol

Here's one more recipe, my last post before I go to bed.....have to work 12 hours tomorrow, of course!! This recipe was given to me by one of our neighbors...easy to make and goes really fast at parties.

Calico Beans
1 can of pork and beans
1 can red kidney beans
1 can green beans
1 can butter beans
***approximately 14-16 oz size can for each

1 lb ground beef or ground turkey
1 cup chopped onion
1/2 lb diced bacon
1/2 cup ketchup
3/4 cup brown sugar
1/2 cup white sugar
1 tsp salt
1 tsp dry mustard
2 tsp white vinegar


Brown bacon and ground beef or turkey, drain off grease. Add onion and brown. Drain off all cans of beans except pork and beans and mix together in a large bowl. To the beans mixture, add ketchup, sugars, mustard, and vinegar. Add together the beans mixture and meats mixture--stir well.
Pour into a greased casserole dish, cover and bake at 350 degrees for 40 minutes.

YUM, YUM!!

Sounds yummy...Okay one more from me for the night.

This one is fast and easy. You can substitute home made items, like home made stuffing mix...etc.


Souped Up Stuffing
---------------------
1 can of cream soup...I usually use cream of chicken
1 box of stuffing mix
shreaded cheese *optional

Mix in a bowl the stuffing mix and the can of soup.

Spread into a buttered baking dish. Bake @ 350' until top gets browned a bit. (hubby likes it a little crispy, which takes about 30-45 minutes). Then if desired, sprinkle with the cheese and return to oven until melted.

Serve and enjoy!

That's it Goddess! Thankyou!

I'm going to try this soon. I love quick and easy.




I cook like that too. When telling others I just do more guessing.




Another quick and easy one that I'll bet is good. I'm so glad Goddess started this thread. I have to take refreshments to garden club next week. Some of them come up with awesome stuff so I'll be looking here for ideas.
I'm also looking for a good easy punch recipe. Help

Mmm... this sounds delicious!

Here's what my boyfriend going to make for our supper tonight

Vegetable Lasagna

INGREDIENTS

1 (15 ounce) container ricotta cheese

2 cups shredded mozzarella cheese

2 eggs

4 medium carrots, shredded

1 (10 ounce) package frozen chopped broccoli, thawed and well drained

9 cooked lasagna noodles

1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce
grated Parmesan cheese


DIRECTIONS

Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli. Set aside.
Place 3 lasagna noodles in greased 3-quart shallow baking dish. Top with half the vegetable mixture and 1 cup pasta sauce. Repeat layers. Top with remaining lasagna noodles and remaining pasta sauce. Sprinkle with remaining mozzarella cheese.

Bake at 400 degrees F for 30 minutes or until hot. Let stand 10 minutes. Serve with Parmesan cheese.

FOOTNOTES
TIP
To thaw broccoli, microwave on HIGH 4 minutes.

Here are several, lenore.

Punch

1 qt. Cranapple Juice
1 qt. 7-Up
Vanilla ice cream

Freeze some of the juice in a ring mold. Add ice cream to own taste.

Makes 2 qt. Very good!

Sparkling Cranberry Punch

Put 10 sugar cubes in a punch bowl. Add 1-1/4 cup Cranberry juice. Stir to dissolve sugar. Add "sparkling" liquid of choice. (1 750ml bottle extra dry rose wine or champagne or non-alcoholic sparkling juice) You can add an ice ring made up of 1/2 club soda and 1/2 cranberry juice. Fresh cranberries are optional.


I've used the top one a lot. Very good with the ice cream melting. It makes it foamy and the punch just has a nice light flavor.

Thanks Lenore! Seems like it's well-received.
I'll have to hit up my dad for the punch recipe that he uses for Christmas Eve....will get back to you.

Here's a quick casserole recipe--goes over well at potlucks:

Pineapple Cheese Casserole
2 cans chunk pineapple, drained (approx 14 oz size for each)
1 1/2 cups sugar
3/4 cups flour
8 ounces white cheddar cheese, shredded

mix together and pour into a greased casserole dish

crumb topping:
1 stack of Ritz crackers, crushed
1 1/2 sticks melted butter

mix together and sprinkle over pineapple mixture

Bake at 350 degrees, 30 minutes.

aNOTHER PUNCH WE USED FOR MY SISTERS BABY SHOWER:

Sherbet Punch
---------------
add amounts to get the servings you need.

1 large tub of rainbow sherbet
1 2 liter of cherry 7 up or Sprite
1 bottle of fruit punch

mix the pop and the juice in a punch bowl, then spoon scoops of the sherbet onto the tob of the liquid.

Here's a cookie recipe I've made a few times which turned out pretty good.

Applesauce Oatmeal-Raisin Cookies (Makes 24 cookies)

Ingredients

Vegetable cooking spray (I usually use parchment paper instead)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
1/2 cup sugar
1/2 cup light brown sugar
1/4 cup unsweetened applesauce
1 large egg
1 teaspoon vanilla extract
1 1/3 cups rolled oats
1/2 cup raisins (I usually add a little more)

Directions

1. Heat the oven to 375F. Lightly spray two baking sheets with the cooking spray. (Or just use parchment paper)

2. In a large bowl combine the flour, baking powder, baking soda and salt.

3. In the bowl of an electric mixer, cream the butter and both sugars together. Beat until smooth, about 1 minute. Add the applesauce, egg and vanilla and mix until blended about 2 minutes. Add the flour to the applesauce mixture and mix well. Remove the bowl from the mixer and stir in the oats and raisins.

4. Drop rounded teaspoonfulls onto the prepared baking sheets about two inches apart.

5. Bake until slightly golden, about 10 to 12 minutes.

6. Remove the baking sheets from the oven and cool on wire racks for 5 minutes. Remove the cookies and cool completely.

7. Enjoy!

Here's a salad recipe I like to make for picnics.....I plan on making it this weekend.

Elbow Ham and Cheese Salad
16 oz elbow macaroni
1 cup mayonnaise
1 cup Italian salad dressing
1/2 cup sliced green onion
3 Tbsp Dijon mustard
2 cups (approx 3/4 lb) cooked ham lunchmeat, cut into strips
2 cups (approx 8 oz) shredded cheddar cheese
1/4 cup chopped fresh parsley


Cook macaroni according to directions, drain; rinse with cold water and drain well.
In a large bowl stir together mayo, salad dressing, onion, and mustard. Stir in pasta, ham, cheese, and parsley.
Cover and refrigerate at least 2 hours before serving.

This one makes me hungry Should call my wife-to-be and ask her to copy this recipe and make it.

Jen

My quickie candy or no bake cookies is indentical to yours except mine gives the option of adding 1/2 cup of peanut butter.




Uuuuum oatmeal raisin cookies. One of my favorites but I never thought of adding applesauce. I'll have to try this.

Here is the cake recipe I'm going to take to Garden Club next week. It is the recipe of my sister-in-law. Really good. This will be my 1st time to try it so wish me luck.

RAW APPLE CAKE

1/2 sup shortning
2 C flour
1t salt
1t vanilla
4 C chopped apples 2 eggs
1 t cinnamon
1/2 C raisins
1/2 C nuts I'm going to use walnuts
1 T hot water with 2 t soda added to sugar,shortening and eggs.

Cream sugar and shortening. Add eggs water and soda. Add flour, salt and spices. Add chopped apples and vanilla. Bake at 350 degrees for 45 min. Deona sprinkles brown sugar over top before baking.

ICING

1/2 C sugar
One stick oleo
1/2 C pet milk
1 t vanilla

Bring to a hard boil and boil for 3 min. Pour over cake after it has cooled.

Another option is to use cream cheese frosting.

Angela

The Mac and Cheese reciepe was a hit!

Abby

Okay, I've got two great party recipies for your Labor Day festivities. Both super simple!


Hot Mexican Dip (I've never brought even a chip's worth of this home from a party)

4 oz cream cheese (half of a standard brick)
1 can vegetarian chili, preferably with beans
1 jar salsa*
1 cup grated sharp cheddar cheese

This is a great (and in my opinion yummier) variation on the standard cold 7 layer Mexican dip we've all had a million times. Couldn't be easier either. Also makes a great dinner for two or three people when you want to eat in front of the "big game".

Mash the cream cheese over the bottom of a microwavable (not metal) 9 inch pie plate. Spread the chili for the next layer, then the salsa making sure to cover all the chili. Sprinkle cheddar over the top and cover with plastic wrap. Once you are at the party, microwave for about 7-8 minutes or until it's bubbly and the cheese is all melted. Serve with sturdy dipping tortilla chips.

*Sometimes I get fancy and use three different salsas. Tomatoless chili/corn salsa, Newman's Own Black Bean salsa and a standard picante.


Culinary Crack

1 pkg bacon strips
1 pkg Sunsweet pitted dates (the whole ones, not the chopped ones)

Okay, I know this sounds wierd, but it is seriously the most addictive appetizer tidbit in the world. That's why we call it "crack". It's the perfect combination of salty and sweet. I was at a party last night and ate probably half a dozen of them and wanted more. They were the first thing cleared off the table.

Cut the bacon strips in half and bake the bacon on a rack on top of a cookie sheet in the oven until they are cooked but still soft. You don't want crispy bacon here. As soon as it is barely cool enough to touch*, roll each date in a bacon strip and secure with a toothpick. That's it! They are great warm or cool, so don't worry about keeping them hot.

*You are going to burn your fingers a little bit here. I wear a pair of thin latex gloves (I have a tub of them in my kitchen) and that helps a little.

I don't think anyone on the board has any babies, although krod has a young grandchild but I was glancing thru one of my cook books, one of those community things, and couldn't help but notice this simple recipe for teething cookies. I wish I had had something like this when mine were babies and the only thing that made them happy was a cookie but the cookies didn't last long enough. Here it is: Very simple
.
HOMEMADE TEETHING COOKIES

2 eggs
1 C sugar
2 to 2 1/2 cups of flour.

Beat eggs in bowl. Add sugar; Gradually add flour. Mix to a stiff dough. Roll out between 2 sheets of waxed paper to 3/4 inch thick. Cut out with donut cutter.

Place on lightly floured cookie sheet. Let stand overnight. Bake at 350 degrees. untill lt brown and hard. Give to babies to chew on.

Maybe Andy and Angie will make us all grandma"s one of these days. lol

I have to take beans to our neighborhood picnic tomorrow and I think I will try these. (minus the onions) I do question the 'green beans'? Never heard of green beans in a 'baked bean' recipe.


This looks like another good one to try. Again, minus the onions. I'm not opposed to onions but Andy can't tolerate them. As my mom would say "I don't see how that boy can eat and eat and eat, ride all those rides at Cedar Point and nothing bothers him. But put onions in a salad and he throws up every time." Poor guy has a hard time at carry ins.



My chocolate No Bakes call for only 4T of cocoa (with lenore's option of peanut butter) I also have, and prefer, the regular No Bakes without cocoa. I just leave out the cocoa and add 3/4 cup peanut butter.



Great! So glad to hear you liked it Abby. It was requested I bring it for the kids tomorrow.


Okay, pfc, this one is going to the picnic also. (can you tell I like to cook?!) Andy will probably eat this entire one himself!


LOL Keep this recipe handy, lenore. No, no.....no announcement here!!! LOL Hopefully next year at this time?

Do any of you make homemade puppy/dog food/biscuits? I'd be interested in your recipe and opinons of it.

Angela

wow....these are all GREAT recipes!!!

DaCarz--let me know how you like that recipe. I got it off a macaroni box, Weis brand (the local chain store up my way).

Lenore--I've had versions of no-bake cookies with peanut butter, very yummy!! I don't make these too often, 'cause I usually end up eating the whole batch myself. Mmmmm, raw apple cake sounds wonderful....can't wait until the apple harvest up here, I need to can applesauce too.

Angela--yep, it does call for green beans, in the calico beans recipe. Sounds weird, but it's very good IMO. What can I say, it's one of those PA Dutch recipes, other than it's good.
That's a bummer about Andy and the onions......

pfc--"Culinary Crack"???? love that name!!! Will have to make those for work one day.


Here's a recipe similar to pfc's Hot Mexican Dip. We call it Henry's dip because hubby's BFF Henry gave it to us. He's a state trooper down in FL, so KRod better watch out while she's down there on vacation! lol

Henry's Dip
8 oz cream cheese
8 oz Velveeta Mild Mexican cheese
2 cans (approx 14 oz each) Hormel chili without beans

cut up the cheeses and melt together over medium heat, stirring well. Add in the chili without beans, mix well.
Serve warm, with tortilla chips.

The vote is in! The Elbow Ham and Cheese Salad was a hit. I didn't get to make the Calico Beans because I was already bringing the Ham and Cheese Salad, Mac and Cheese and Mexican Dip. Maybe next time. The neighbor ladies thought anything else would be too much work, but they don't realize this is what I love doing!

The Mexican Dip!! When I started to make it Andy said it wouldn't be enough and I should double the recipe. So I did. I took it out to the guys while they were grilling, for an appetizer. Before we were ready to eat one of them brought the empty dish back in and asked if there was more. More? We women never got to taste it!! Apparently, it was another hit! I'll have to make some for Andy and me.

Onions - Yes, it is a bummer. I never buy any deli foods other than cheese and sometimes lunchmeat. Most of the potato/macaroni salads all have onions. So I always make my own. He can tolerate things baked with a few onions, only if they have been browned first. Then it's a toss up. He's had this for years so by now all the old ladies at church know he can't eat them. So these 80-year-old women will come up to him at church carry ins and say "now, Andrew, I noticed you left some scalloped potatoes on your plate at the last carry in, so I want you to know I made my casserole without onions. It's in the green bowl over there". LOL It is really funny. Whatever they find out is some man's favorite dish, they bring it and always make sure he knows it's there. Like Andy says, then you feel obligated to eat it whether you want it or not!!

Angela

I'm so glad they loved it but I'm tellin ya, I never doubted it for a second. Classy people will lick the plate... that's how good it is!

Glad to know the salad went over well......it's a great recipe IMO.
I thought the same thing too the 1st time I got the Calico Beans recipe....."Green Beans? This can't be right!!"---but taste it, it's great.

So Andy has those old women wrapped around his finger? Awwww.....

I really must try that Hot Mexican Dip recipe, pfc!!! Hubby will expect me to make him a batch, plus a 2nd for everyone else (and for him once he eats his).

Tator-Tot Cassarole
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1 large bag of frozen tator-tots
1 large can mushroom soup
1 medium onion (optional)
1 pound of ground beef or turkey
shreaded cheddar cheese (optional)

Brown the meat with the onions and any seasoning you normally use with your meat. Then drain.
Mix in a bowl: browned meat, cooked onion, the can of mushroom soup and 3/4 of the bag of tator-tots. Spread evenly in a baking dish (optional to spary or butter the dish), sprinkle with the grated cheese and top with a complete layer of the frozen tator tots.
Bake according to directions on bag or until top is soft but a bit crispy. Usually the cheese will bubble up through the tots.
Serve and enjoy!
You can change this up by adding in veggies if you like. Kids really like this one!

Here's an entree that even my hubby likes, and he's a pretty picky eater:

Peachy Pork Picante
1 lb boneless pork loin--cubed
8 oz picante
4 Tbsp peach preserves
1 pkg taco seasoning

Coat pork in taco seasoning, brown in skillet with a little oil, about 5 minutes. Add picante and peach preserves.
Simmer for 15-20 minutes, or until pork is cooked through.
Serve over rice.

Yummy, yummy!!!