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5/23/13 12:23 P

WISPY I DON'T MIND DOING ANYTHING FOR YOU............ HEY I LIKE ALL THESE PEPPERS IN THE CREOLE........ THIS MIGHT BE FOR ME........ I HAVE ALL THOSE SPICES AND I USUALLY USE A LOT OF THEM...... JUST A SPRINKLE.

I HAVE WHOLE PEPPER CORNS I GRIND AND CRUSHED CHILI'S... AND I HAVE THIS SPICE CALLED..".CHIPOTLE PEPPER STEAK SPICE"........ NOW THAT IS GOOD..... BUT I USE ALL OF THESE IN MY MEALS....... AND HOT SAUCE...... I BOUGHT A NEW ONE I USUALLY USE FRANKS RED HOT SAUCE...... I FOUND ONE THAT IS CALLED.... "SIZZLEING HOT SAUCE"...... WHICH I'M TRYING TONIGHT.

I GOT MY CLASS AND HAVE TO WATER...... THE GARDEN IS IN..... I HAVE TO GET BACK TO YOU AND TELL YOU ALL THE NEWS,...

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5/22/13 11:49 P

Sherre, don't give it a thought. I know how busy you are. I am just happy all is good with you and hope you have a lovely day.
Im checking it out on line as we speak. lol.

Original creole recipe makes 1 1/4 cups (20 tablespoons)
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika

Different from the Cajun one that I have
Gotta try this, man that is a lot different peppers.

Love you.



Edited by: -WISPY- at: 5/22/2013 (23:50)

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5/22/13 12:20 P

HI WISPY............ NO I'VE NEVER TRIED IT BUT NOW THAT YOU MENTIONED I WOULDN'T MIND CHECKING IT OUT........ I'VE HEARD OF IT MANY TIMES ON MY COOKING TEAM....... BUT WE'RE BOTH IN BAD LUCK......... WALMART DIDN'T HAVE IT..... BUT OUR WALMART DOESN'T HAVE MUCH..... LOL..... NEXT TIME I GO TO EXTRA FOODS I'M GOING TO SEE IF THEY CARRY IT..........

SHOPPING WAS GREAT WE'RE LEAVING FOR THE NURSERY RIGHT NOW...... I WILL BE CATCHING UP WITH YOUR GOODIE HOPEFULLY TODAY.....

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5/21/13 7:14 P

thanks honey. I thought you mentioned that you used it. Don't want you to go to any special trouble. I can look it up on Google. Always forget how easy it is to get information on line these days.

Have a wonderful day shopping. xx

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5/21/13 11:36 A

I ALSO HAVE CAYENNE SPICE............ WE'RE HEADING OUT SHOPPING NOW....... SO I WILL TAKE A LOOK AND SEE IF THEY HAVE IT HERE.

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5/20/13 9:42 P

Thanks for that Sherre. Never heard of that pepper. I do love cayenne and black.

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5/20/13 12:04 P

OKAY.......... I GO FOR GROCERY'S TOMORROW............ I NEED SOME CHIPOTLE PEPPER......... SO I'LL SEE IF I CAN FIND CREOLE........I'LL LET YOU KNOW.

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5/19/13 11:28 P

Yes I do use the Cajun all the time, but I thought the Creole might be something different. That is what I was wondering.
Then I could buy the individual spices and make some.

Thanks.

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5/19/13 12:45 P

WISPY......... I LOVE MY CAJUN.......... JUST ENOUGH HOT AND DOESN'T TASTE SALTY........ THAT'S ONE THING I NEED TO WATCH IS SALT AND MOST SPICES HAVE IT..... I'VE HEARD OF CREOLE...... I WILL CHECK IT OUT FOR YOU....... BUT IF IT'S THE SAME MIX AS CAJUN...... WHY NOT GET THE CAJUN.....

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5/18/13 9:13 P

DO YOU KNOW SHERRE IF CAJUN AND CREOLE ARE THE SAME MIXTURE.

I USE CAJUN ALL THE TIME AS WELL - BUT SAW CREOLE ON TV THE OTHER NIGHT.
DONT GET THAT OVER HERE. IF YOU HAVE IT CAN YOU TELL ME WHAT SPICES ARE ON THE LABEL AND ILL SEE IF I CAN GET THEM INDIVIDUALLY.

CREOLE SOUNDS SO EXOTIC.

THANKS. XX

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5/18/13 1:00 P

I USED CRUST CHILI PEPPERS AND REAL CHILI'S IN ALL MY MEALS..... WITH LOTS OF OTHER HOT SPICES LIKE CAJUN..AND GROUND PEPPER.. BUT I'M GOING TO BUY A SMALL JAR OF CURRY AND SEE IF I LIKE IT...... THANKS WISPY.

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5/17/13 11:19 P

If you like all those spices, just try it with a little curry powder first. Some of the others are quite hot. DS likes more chilli that I do. :)

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5/16/13 12:24 P

I HAVE MOST OF THE SPICES,,,,,,,,, CURRY IS THE ONE I'VE NEVER BOUGHT OR TRIED...... BUT I LIKE HOT AND SPICY...... IT'S AMAZING HOW MUCH YOU CAN FIND WHEN YOU SCROLL DOWN....... LOL.......

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5/15/13 11:54 P

Yes all the ingredients are spices. Not all hot, but all add to the flavour. Definitely suggest you try one if you can though before buying all those things if you don't normally use them.

All I had to do was scroll down - silly billy that I am. :)

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5/15/13 12:25 P

THANK YOU WISPY FOR POSTING THIS RECIPE....... I'VE NEVER HAD CURRY IN ANYTHING SO NOT SURE IF I WOULD LIKE IT...... IT'S A SPICE RIGHT?...... I'M HAPPY TO SEE MY DIRECTIONS HELPED YOU TO FIND THIS THREAD.

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5/14/13 11:36 P

RAJ CURRY - Medium heat
but I left out the fresh chili and coriander cos I didn't have them.

Ingredients
fresh
1 - 2 Kg raw lamb (or whatever meat you like)
Two raw onions diced
10 - 12 cloves garlic cut fine or crushed
good hunk of ginger cut fine
red chili peppers to taste cut fine
fresh coriander

dried
2 tsp garam masala
2 tsp curry powder (to your own taste)
1 tsp ginger
1 tsp dried garlic
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp cinnamon
1 tsp cardamom
1/2 tsp chili or to your own taste
1/4 tsp cloves (definitley don't overdo this)
salt and sweetening agent to taste
1 can tomatoes (410 gr) 12 carbs for the brand I use
and/or 1 can same size coconut cream/milk

Method
Mix all dry ingredients to a paste with a little oil
and coat the meat in this.
Fry the diced onions till golden brown (about 8 mins)
Add fineley chopped peeled garlic, ginger and chillies
Fry for another few minutes
Add the meat coated in the spices
Add any spice mixture that is left

Cook tossing the meat around for another 8 - 10 mins.

Next add the whole can tomatoes/and or coconut oil.
If you dont use coconut add a can of stock of water
so it doesnt dry out while cooking.

Simmer till meat is tender - maybe 2 or 3 hours.
Chicken much quicker

Serving suggestions:
coconut jasmine rice
coconut and mixed fruit roti/naan
yoghurt /cucumber or sour cream
Sweet mango chutney

I make double quantity sauce and deep freeze in little pots. Great just stirred through cooked meat and left to marinate for an hour or two (or overnight). Cooked Chicken is great done like this.

Edited by: -WISPY- at: 5/14/2013 (23:41)

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4/21/13 1:10 P

THANKS MAC......... I KNOW I WILL ENJOY THE INDIAN MEAL....... I LOVE HOT...... BUT MY SON CAN'T TAKE IT AND DON'T LIKE IT HOT....... PLUS HE TAKES MED'S FOR HIS HEARTBURN............ SO THE BREAD HE CAN HAVE AND I'LL ENJOY THE MEAL.

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4/20/13 6:38 P

WILL DO SHERRY. WHAT TO DO WITH THE NAAN BREAD IS TO MAKE THE DOUGH FIRS THING IN THE MORNING AND THEN IT WILL BE READY FOR USE BY SUPPER TIME.

HOPE YOU ENJOY.

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4/20/13 6:23 P

WOW MAC...... THANKS FOR POSTING THIS..... I'M GOING TO TRY IT NEXT WEEK..... I HAVE TO BUY A FEW THINGS I DON'T HAVE...... MOSTLY THE SPICES..... THEN I WILL LET YOU KNOW HOW IT TURNS OUT....... THE NAAN BREAD I WILL TRY ONCE MY SON HAS HIS TEETH.... THAT IS ONE HE WILL REALLY LIKE..... LOTS OF BUTTER.... GREAT RECIPE......GIVE MY THANKS TO TRISH.....

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4/20/13 1:20 P

CHICKEN JALFREZI. THE RECIPE ACCORDING TO THE HAIRY BIKERS DIET COOKBOOK.

INGREDIENTS:

6 LONG GREEN CHILLIES.
4 BONELESS, SKINLESS CHICKEN BREASTS.
2 TBSPSUNFLOWER OIL.
2 GARLIC CLOVES, PEELED AND FINELY CHOPPED.
3 RIPE TOMATOES, CHOPPED.
1 TBSP GROUND CUMIN.
1 TBSP GARAM MASALA.
1 TSP GROUND TURMERIC.
1 TBSPCASTER SUGAR.
1 TSP FLAKED SEA SALT.
200ML COLD WATER.
2 TBSP LOW-FAT NATURAL YOGHURT.
1 MEDIUM ONION, CUT INTO 12 WEDGES.
1 GREEN PEPPER, DESEEDED AND CUT INTO ROUGH 3CM CHUNKS.
2 TOMATOES QUARTERED.
2 TSP CORNFLOUR.
1 TBSPN WATER.

SERVES 4 @ 279 CALORIES PER PORTION.

METHOD:

FINELY CHOP4 OF THE CHILLIES - DESSED A COUPLE OR ALL OF THEM FIRST IF YOU WISH. SPLIT THE OTHER 2 CHILLIES FROM STALK TO STEM ON ONE SIDE WITHOUT OPENING OR REMOVING THE SEEDS. CUT THE CHICKEN BREASTS INTO BITE SIZED CHUNKS.

HEATA TABLESPOON OF THE OILIN A LARGE, FAIRLY DEEP, NON-STICK PAN OR WOK, OVER A HIGH HEAT. ADD THE GARLIC, CHOPPED CHILLIES, CHOPPED TOMATOES, CUMIN, GARAM MASALA, TURMERIC,SUGAR AND SALT, THEN STIR-FRY FOR 3-4 MINUTES UNTIL THE VEGETABLES SOFTEN. DO NOT LET THE GARLIC OR SPICES BURN AS THEY WILL GO BITTER.

NEXT, ADD THE CHICKEN PIECES AND WHOLE CHILLIES AND COOK FOR A FURTHER 3 MINUTES, TURNING THE CHICKEN REGUALRLY. POUR OVER THE 200ML OF WATER, STIR IN THE YOGHURT AND REDUCE THE HEAT ONLY SLIGHTLY - YOU WANT THE SAUCE TO SIMMER. COOK FOR ABOUT 8 MINUTES, STIRRING OCCASIONALLY UNTIL THE CHICKEN IS TENDER AND COOKED THROUGH AND THE SAUCE HAS REDUCED BY ABOUT A THIRD. THE YOGHURT MAY SEPARATE AT FIRST BUT WILL DISAPPEAR INTO THE SAUCE.

WHILE THE CHICKEN IS COOKING, HEAT THE REMAINING TABLESPOON OF OIL IN A CLEAN PAN AND STIR FRY THE ONION AND PEPPER OVER A HIGH HEAT FOR 3-4 MINUTES UNTIL LIGHTLY BROWNED. ADD THE QUARTED TOMATOES AND FRY FOR A FURTHER 2-3 MINUTES MORE, STIRRING UNTIL THE VEGETABLES ARE JUST TENDER. MIX THE CORNFLOUR WITH THE TABLESPOON OF WATER TO FORM A SMOOTH PASTE.

WHEN THE CHICKEN IS COOKED, STIR IN THE CORNFLOUR MIXTURE AND SIMMER FOR A FEW SECONDS UNTIL THE SAUCE THICKENS, STIRRING CONSTANTLY. REMOVE FROM THE HEAT, ADD THE HOT STIR-FRIED VEGETABLES AND TOSS TOGETHER LIGHLTLY. SERVE IMMEDIATELY.

WORD OF WARNING: DO NOT EAT THE WHOLE CHILLES!

NAAN BREAD.

INGREDIENTS:

1/2 RSP DRIED YEAST.
60 ML/4 TBSP WARM WATER.
350 G/12 OZ PLAIN, (ALL PURPOPSE) FLOUR.
PINCH OF SALT.
150 ML/1/4 PINT PLAIN YOGHURT.
10 ML/2TSP BAKING POWDER.
MELTED BUTTER FOR BRUSHING.

METHOD:

METHOD:

MIX TOGETHER THEYEAST AND WARM WATER AND LEAVE IN A WARM PLACE FOR 10 MINUTES UNTIL FROTHY. MIX THE YEAST MIXTURE INTO THE FLOUR, BAKING POWDER AND SALT, THEN WORK IN THE YOGHURT TO MAKE A SOFT DOUGH. KNEAD UNTIL NO LONGER STICKY. PLACE INTO AN OILED BOWL, COVER AND LEAVE TO RISE FOR 8 HOURS.

DIVIDE THE DOUGH INTO 6 PIECES AND ROLL INTO OVALS ABOUT 5MM/1/4 INCH THICK.PLACE ON A GREASED BAKING SHEET AND BRUSH WITH MELTED BUTTER. GRILL (BROIL) UNDER A MEDIUM GRILL (BROILER) FOR ABOUT 5 MINUTES UNTIL SLIGHTLY PUFFY, THEN TURN OVER AND BRUSH THE OTHER SIDE WITH MELTED BUTTER AND GRILL FOR A FURTHER 3 MINUTES UNTIL LIGHTLY BROWNED.

BON APPETITE!



Edited by: WETMAC at: 4/20/2013 (13:23)

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1/22/13 1:03 P

THAT SOUNDS REAL GOOD MAC......... TOO BAD I DON'T LIKE LIVER..

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1/21/13 5:01 P

THIS IS THE RECIPE FOR THE CHICKEN LIVER PATE I MENTIONED IN THE MAIN FORUM.

Ingredients
Serves: 8

15g (1/2 oz) butter
1 clove garlic, peeled and chopped
1 tablespoon finely chopped onion
100g (4 oz) chicken livers, trimmed and chopped
2 tablespoons dry sherry
75g (3 oz) cream cheese, softened
salt and freshly ground black pepper to taste

Preparation method
Prep: 10 mins | Cook: 15 mins
1. Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
2. Place chicken liver mixture in a blender with dry sherry, cream cheese, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

BON APPETITE.

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12/17/12 4:28 P

I LOVE ALL THESE TREATS DUSTY...... AND I HAVE ICE CREAM AND CHOCOLATE... AND BUTTERSCOTCH TOPPINGS...... SO GOOD AND I'M SURE LOTS OF CALORIES.. BUT IT'S CHRISTMAS....... AND I'M GOING TO TREAT MYSELF........ THANKS FOR SHARING THE RECIPES DUSTY.

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12/17/12 3:47 P

Here are a couple of ideas for a special treat for Christmas that everyone should like and they are so simple:
Take a very good vanilla ice cream and scoop out and make ice cream balls then roll them in crushed peppermint! Freeze until ready to use. Next add some hot fudge topping over the ball just before serving! Heavenly!


Another easy to make yet delicious dessert that is served at Outback Steakhouse that you can make at home. I actually made kits up for Christmas one year containing: Mrs. Richardson's Hot Fudge Topping, toasted coconut and maraschino cherries with gift card to grocery store so they could purchase the ice cream and whipped topping.

Vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream." Resting on the very top is a fresh, ripe strawberry in summer or a maraschino cherry in Winter.

The secret to this recipe is to well-coat your large ball of ice cream with that crunchy, toasted coconut. The house will smell sooooo good too as the fragrance of freshly toasted coconut wafts through your entire house, room by room. This is a good one to make when you want a special dessert that is inexpensive it you have some of the items on hand.

1 cup shredded coconut
4 large scoops made into balls of REAL vanilla ice cream
1/2 cup Hershey chocolate syrup or Mrs. Richardson’s Hot Fudge Topping or make your own!
whipped cream (in a can) like Reddi Whip

1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large oven pan. Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25-30 minutes or until the coconut is a light, golden brown. You may have to stir or shake the coconut in the last 10 minutes to help it brown evenly. Watch it carefully so it doesn't brown too much or burn.
4. When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Put the ice cream into four separate bowls if serving immediately*
5. Heat up the chocolate syrup/ topping for 10-15 seconds in the microwave. Careful not to cook too long and burn it! Pour about two tablespoons over each scoop of ice cream. Try to completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7. Add a maraschino cherry / or strawberry and place one on each serving; upside down on the whipped cream. Serve with a spoon.
Serves four.
*or carefully put in a cup cake wrapper and then a cup cake baking container and cover to protect from freezer burn and pop it into freezer ready to serve at a minutes notice!

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10/26/12 6:07 P

OKAY MAC THIS IS THE SOUP RECIPE I HAVE........ IT'S SO EASY AND NOT MUCH INGREDIENT'S..... IT'S FAST WHICH IS GREAT WHEN YOU DON'T HAVE MUCH TIME.

CHICKEN VEGGIE RICE SOUP...

5 CUPS WATER.
1-14OZ CAN OF CHICKEN BROTH. I USE HALF WATER HALF BROTH.
1- SKINLESS CHICKEN BREAST... CUT INTO CUBES....... I USE 2.
3-CARROTS CHOPPED...... I USE ABOUT 2 CUPS OF CARROTS.
1 ONION........ I USE A LITTLE MORE.
3-STALKS OF CELERY....... I DON'T USE IT WE DON'T LIKE CELERY.
2 CUBES CHICKEN BOUILLON.
1/3 CUP UNCOOKED RICE... I USE 3/4 CUP RICE.
SPICES WHAT EVER YOU LIKE WHEN YOU MAKE SOUP.

IN A LARGE POT.... COMBINE....... WATER AND CHICKEN BROTH... BRING TO A BOIL.
ADD CHICKEN, CARROTS, ONION, CELERY AND BOUILLON..... REDUCE HEAT TO LOW..COVER AND SIMMER... ABOUT 15 MINS OR UNTIL THE VEGGIES ARE SOFT.
ADD MORE WATER IF YOU THINK YOU NEED IT.... ADD THE RICE...... COVER AND ALLOWED TO SIMMER ABOUT 15 MINS WHEN RICE IS DONE. ADD SPICES IF YOU THINK YOU NEED MORE.........

THAT'S IT........... IT DON'T TAKE LONG TO MAKE........ BOUILLON IS THOSE LITTLE CUBES YOU CAN GET THAT ARE CHICKEN I HAVE THE POWERED BOUILLON AND USE THAT..... ABOUT 2 TABLESPOONS..... IF YOU DON'T HAVE IT UP THERE..... USE A LITTLE MORE CHICKEN BROTH.... YOU CAN ALSO ADD ANY OTHER VEGGIES YOU WANT.

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10/26/12 4:17 P

I'M NOT MUCH OF A VEGGIE EATER...... BUT I'VE BEEN TRYING TO ADD THEM MORE INTO MY MEALS......... NEVER TRIED SQUASH OR ANYTHING LIKE IT......... THAT I'M SURE I WOULDN'T LIKE........ FOR NOW I HAVE BEEN EATING BROCCOLI AND CAULIFLOWER OR CARROTS WHICH I DON'T LIKE MUCH..

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10/25/12 6:46 P

First...Did You Know? Every part of the squash plant can be eaten, including the leaves and tender shoots, which can be cooked in omelets or made into soup?I just learned that you can stab an acorn squash like you would a potato you plan to bake...just stap it around the ribs deeply and put it in the microwave for 8 minutes per pound. Then let it sit for 5 minutes after which time you cut it open and scoop out the seeds, add butter and cinnamon and nutmeg and bake in the over for 5 minutes and it is so good!

I stopped by our farmers market that is closing next week and purchased spagehtti squash as my daughter & family will be coming for lunch on Saturday. I also picked up tomatoes and a squash much like the Delicata AKA peanut or Bohemian squash. They told me it is orange inside and the sweetest squash just add a bit of butter so we will try these for thanksgiving...I have taken them down to the basement.

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10/14/12 12:09 P

THIS SALSA SOUNDS GOOD ANNA.......... I'VE ONLY HAD THE REGULAR KIND THAT YOU BUY IN JARS FROM THE STORES...... I DON'T LIKE ANY KIND OF BEAN UNLESS IT'S BAKED BEANS....... BUT I SHOULD TRY TO GET INTO EATING BEANS.... THEY ARE SUPPOSE TO HAVE LOTS OF GOOD STUFF IN THEM.

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10/13/12 9:22 P

Dusty ~ That almost looks like my recipe that I use for making low sodium chicken broth except I don't use cabbage, rice and a lot of the spices (and I add leeks). Your soup recipe is very versatile and ingredients added or taken away would still taste good!

Black Bean & Corn Salsa

1 (15oz) can Black Beans (rinsed to decrease sodium)
1 (12-15oz) can Whole Kernel Corn (I used sweet corn)
1-medium tomato (I used a 15oz can stewed tomato fire roasted with tomato puree)
1 small red onion, diced (I used 1/4 cup as doesn't always agree with me)
1/4 cup Lime Juice (I omitted this because I didn't have any!)

drain Beans, add all ingredients into a glass bowl or storage container and serve with Mexican food, with chips, crackers, or as a side dish. My husband put his over the taco salad I made, I used mine over a 4oz ground sirloin burger and the grand kids ate it with tortilla chips as a snack this evening. I plan on having 2 tbsp of it tomorrow with a serving of Nut Thins crackers (a lower sodium snack cracker). I'm thinking I may add a tbsp or two of hummus to it to make it more 'stick-able' to the cracker.

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10/1/12 12:42 P

THANKS DUSTY......... I MAKE A SOUP ALMOST LIKE THIS ONE AND I MAKE IT ALL THE TIME....... BUT I USE WHITE RICE AND NO CABBAGE........ OTHER THAN THAT MINE IS ALMOST THE SAME.......... OH YES IT'S DELICIOUS...... I COULD EAT IT EVERY DAY FOR LUNCH..... I THINK I WILL GIVE THE CABBAGE A TRY.

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9/30/12 11:22 P

This is sooooooooooo good. My kids love this when they aren't feeling well instead of chicken noodle soup...and the aroma ...as soon as you open the door it says...."HOME"

Yield 15 servings...don't worry they go fast and it freezes great!
==============
1 whole chicken cooked & de-boned
1 med-to large onion chopped
4 whole carrots...sliced
2 stalks celery sliced
1 cup brown or wild rice....cooked
1 small head of cabbage chopped
2 T parsley
1 T sweet basil
1 T oregano
1 tsp marjoram leaves
1 tsp savory
1 tsp mace
1 tsp thyme
1 tsp sage
1 bay leaf
1 can (32 ounces) whole tomatoes

Cook whole chicken in water. Take about 12 cups of water and 5 chicken bullion cubes or frozen broth. De-bone chicken when done & set meat aside.

Add more water if needed and cook onion, carrot and celery with spices until veggies are tender. Add cooked rice, cabbage, tomatoes. Heat thoroughly (10-15 minutes add the de-boned chicken. Serve.

Note: if there is an herb you don't have or do not like then just double up on the herbs you do like!
I let this simmer away as I do other things...from raw chicken to delicious soup takes 2 hrs 15 minutes.
Happy Eating! I may be a bit odd but I find this soup soothing and sometimes have it for breakfast on a cold day!

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9/24/12 12:33 P

ONE THING I HAVE NEVER TRIED IS...... PUMPKIN SOUP...... THIS SOUNDS REALLY GOOD..... I LIKE MAKING SOUPS IN THE WINTER MONTHS..... I TRY TO MAKE THEM HEALTHY AND HARDY...... ALL YOU NEED ADD IS A BISCUIT OR SOME KIND OF BREAD..... HOMEMADE WOULD BE THE BEST......... THANKS DUSTY.....

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9/23/12 8:09 P

Not only do the candles make a mess...the carbon makes the pumpkin unusable for food!
WE made pumpkin soup today. pinterest.com/pin/92675704803263920/
photo on my Thanksgiving & Autumn Spendor board.

Cinnamon Nutmeg Pumpkin Soup
A warm, creamy pumpkin soup spiced with cinnamon, nutmeg, and brown sugar. Brought to you by dLife®. Diabetic Friendly and can be adapted to Vegan
Prep: 15 min. Cook: 20 min.Yield: 4 Servings

Ingredients
4 cups fresh cubed pumpkin
2 cups half & half
1 tablespoon packed light brown sugar
1/2 teaspoons ground cinnamon
1/2- 1 teaspoons freshly grated nutmeg
1 tablespoon fresh chives, snipped as garnish
1 tsp freshly grated ginger

Directions
Fill medium saucepan with 1-inch of water.
Add pumpkin and simmer, covered, for 15 minutes. Drain well.
In food processor, process pumpkin and half and half until smooth.
Return to saucepan and add brown sugar, cinnamon, and nutmeg.
Heat mixture to boiling, and then immediately reduce the heat to a simmer and cook for 5 minutes, uncovered.
Serve in bowls and garnish with chives.

Nutritional Facts
1 serving equals 184 calories, 14 g fat (9 g saturated fat), 50 mg sodium, 13 g carbohydrate, 4 g protein. Diabetic Exchanges: 2-3/4 fat, 1/4 starch.

The perfect soup for the fall season, this recipe is packed with sweet pumpkin flavor. Serve with some warm bread and you've got a perfect lunch.

notes; Originally published as Cinnamon Nutmeg Pumpkin Soup Provided by dLife® . We switched the half-and-half to unsweetened almond milk, (just as thick - but heart-healthy and VEGAN) and it still came out amazing! Then you can omit the sugar and add the freshly ground ginger~

Edited by: GOLDDUSTTWIN at: 9/23/2012 (20:11)

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9/22/12 5:07 P

NO KIDDING.......... BUT I LIKE THIS LIGHT BULB IDEA........ THOSE CANDLES MAKE A MESS....... BURNS AND COOKS THE PUMPKIN TOO....... I DON'T KNOW IF I WOULD WANT TO COOK IT AFTER THAT........ BUT YES WASTING FOOD DID NOT HAPPEN BACK THEN....... NOT HOW IT DOES NOW A DAYS......

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9/22/12 4:58 P

Sherry, growing up...one of 7 children my Daddy would put a light bulb in our jack o lantern instead of a candle...he put it on a blinker so the bulb flashed on and off! Well. that pumpkin became partially cooked with the light bulb and the next day my Mother would take the jack o lantern and bake it up for pumpkin pies! Learned at an early age not to waste food!

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9/22/12 4:53 P

THANKS DUSTY FOR ALL THE TIPS AND RECIPES FOR PUMPKINS AND THEIR SEEDS..... I GUESS I BETTER TRY ROASTING THE SEEDS THIS YEAR..... I LIKE TO BUY 3 OR 4 PUMPKINS AND DECORATE THEM.....

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9/22/12 1:57 P

Pumpkin Puree
The taste of your baked goods or any other recipe just becomes so much better by using home made pumpkin puree. The recipe is so simple that it would be a shame not to try it at least once!
In addition to its wonderful flavor, pumpkin brings a host of nutrients to the table, particularly Vitamin C, beta-carotene, and potassium. Ideas for using the puree: Pumpkin Pancakes, Pumpkin Pudding, Cheesy Pumpkin Soup, Pumpkin Muffins, Pumpkin Mashed "Mock" Potatoes, Pumpkin Fluff, Pumpkin Cheesecake Pudding, Fresh Vegetable Dip, Frosted Pumpkin Bars, Pumpkin Orange cookies, No-Bake Pumpkin Squares and Snackable Pumpkin Bread as well as pies!! And then you get to roast the seeds!

pinterest.com/pin/92675704803254695/

Edited by: GOLDDUSTTWIN at: 9/22/2012 (14:08)

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9/22/12 1:50 P

Don't toss those pumpkin seeds! Toast or roast pumpkin seeds in your microwave in no time at all. They can can be salted or spiced to suit your palate. The shells are edible and are a good source of fiber. Use this method with other seeds such as acorn squash and butternut squash. Pumpkin seeds are also known as pepitas.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutesIngredients:
•Pumpkin seeds
•Cooking spray, olive oil, or butter
•Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Preparation:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.

Preheat oven to 250 F. Line a baking sheet with non-stick foil.

Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.

Note: Pumpkin seeds are also known as pepitas. pinterest.com/pin/92675704803254853/

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9/22/12 12:38 P

Make it,,,,bake it,,,slice it....freeze it....take out one slice at a time ENJOY

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9/22/12 12:32 P

OH THIS ONE SOUNDS FABULOUS......... I LOVE LEMON ON EVERYTHING........ THANKS DUSTY...... NOW THAT'S IT'S GOING TO GET COOLER I CAN DO SOME BAKING AGAIN...... I JUST HAVE TO STOP AT ONE PIECE......

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9/22/12 9:51 A

Starbucks Lemon Loaf
Good copy-cat recipes are hard to find, but this one is close to the real thing. This is the lemoniest lemon loaf recipe ever. pinterest.com/pin/92675704803253545/


INGREDIENTS

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup oil
zest of one lemon

Glaze:
1 cup powdered sugar
2 tablespoons whole milk
1/2 teaspoon lemon extract

DIRECTIONS
1 Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.2 In a large bowl, combine flour, baking soda, baking powder and salt.3 In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.4 Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.5 Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack.6 Glaze - whisk to combine

Pounds lost: 8.7

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9/21/12 5:00 P

THANKS DUSTY........ I SAVED THE WHOLE SITE AND NOW I CAN LOOK AROUND AND CHECK OUT ALL THE RECIPES FOR COPYCATS.....

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9/21/12 12:41 P

You are welcome Sherry...BTW remember I mentioned making your Olive Garden specialties at home and same $$$$ besides time and having control over the calories, carbs, etc.?

Well if you follow the links to my Pinterest Restaurant & Chef Favorites board you will find the recipes for....copycat recipes of:
Olive Gardens Pasta e Fagioli...Roasted tomatoes, cannellini beans, and italini pasta make this Olive Garden pasta e fagioli recipe hearty and delicious! A flavorful Italian Soup. pinterest.com/pin/92675704803247868/

Olive Garden Seafood Pasta Chowder is one of the easier Olive Garden restaurant recipes you can try, made with pasta shells, crab meat, Newburg sauce mix and other simple ingredients--and it's delish.
pinterest.com/pin/92675704803247880/

Olive Garden Copycat Zuppa Toscana a soup that is a meal in itself with sausage & potatoes in a creamy broth! pinterest.com/pin/92675704803247916/

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9/20/12 12:48 P

THEY SOUND SO GOOD....... THANKS FOR SHARING DUSTY.....

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9/20/12 12:43 P

Olive Garden Bread Sticks By: Coodee at Redable Eatables

Categories: breads, Restaurant Favorites
pinterest.com/pin/92675704801706222/

Dough:
1 1/2 cups warm water
2 Tbs sugar
1 Tbs yeast--active dry
1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
2 Tbs butter, softened
4-5 Cups flour - all purpose


Topping:
3 Tbs butter melted
sea salt
1 tsp garlic powder


For the dough,
Put the WARM water, yeast & sugar together, in a stand mixer (if you have one) and give them a little stir just to make sure none of the yeast sticks to the bottom of the bowl and then let it sit for about 10 minutes to froth. That is the key to making them rise and not turn out dense.

Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.

Let the dough rest in the bowl until doubled in size, about 1 hour and then roll it out. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, ( I usually only use one) and lay the breadsticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven)
Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt.
Now preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1 tsp garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.
Yield: 12 breadsticks

P.S. There you have it Olive Garden's salad dressing AND breadsticks...make an Italian pasta & your favorite greens and you have a delicious meal AT HOME that tastes better, costs less and you control the calories, fat, etc! Happy Eating!

Edited by: GOLDDUSTTWIN at: 9/20/2012 (12:53)

Pounds lost: 8.7

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9/15/12 4:09 P

THANKS DUSTY........ I USE TO WORK AT RED LOBSTER........ SO I ALSO MAKE MY OWN BISCUITS TOO...... I HAVE NEVER MADE DRESSING FOR A SALAD..... THIS SOUNDS GOOD......

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9/15/12 4:04 P

I love restaurant food but like to control preservatives & other ingredients so I will make the recipes at home...such as Taco Salad, Red Lobster Cheddar Biscuits and Olive Garden Salad & Ravioli Antonello. This saves me time, effort, money and also a closer watch on my calories, carbs & fats. I have purchased the Salad dressing from Olive Garden in the past and so I have a few of their green salad bottles that I just re-fill as I make more!

Olive Garden Salad (copycat recipe)

For the dressing:

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip (I know, I know, but I think it gives the dressing its distinct flavor.)
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning

For the salad:

1 10-ounce bag American salad blend (I used a mixture of Romaine and spring greens)
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini
1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated Parmesan


Combine all the salad dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth. Chill this for a bit to enhance flavor....bottle it in Olive Garden Bottle for appeal!

Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.

Categories: Copycat, Restaurant Favorites, salads & dressings

Yield: 4 servings

Prep Time: :15 minutes

Edited by: GOLDDUSTTWIN at: 9/15/2012 (16:08)

Pounds lost: 8.7

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9/8/12 6:36 P

MEATLOAF WOULD PROBABLY TURN OUT OKAY WITH THE TURKEY OR CHICKEN...... I JUST HAVE ALWAYS LIKED CHICKEN BETTER...... I FIND ANY TURKEY I'VE EATEN IS USUALLY DRY....... BUT YOU COULD FIX THAT UP MAKING BURGERS OR MEATLOAF..... I DON'T LIKE THOSE MIXES...... JUST NEED SOME FAT WITH MY MEALS... AND USE PLAN HAMBURGER........ NOT GOOD FOR THE DIET I KNOW..... BUT IF I HAVE TO LIVE WITH A LITTLE MORE FAT...... I WILL...... JUST WON'T LOSE THE WEIGHT AS GOOD....... BUT WILL LOSE......

current weight: 146.0

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9/8/12 6:25 P

SHERRY, THE INITIAL RECIPE USED GROUND CHICKEN SO NO FAT ALSO. I COOKED MINE IN A NON STICK SKILLET WITH NO ADDED FAT AT ALL AND THEY TURNED OUT FINE. I AM EVEN THINKING OF TRYING SOME OF THE MIX AS A MEAT LOAF TO SEE HOW IT WOULD TURN OUT DOING IT THAT WAY.

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9/8/12 5:43 P

VERY EASY FOR SURE MAC......... I'VE NEVER USED TURKEY FOR MIXING ANY KIND OF BURGERS....... I THINK IF I DID TRY THESE IT WOULD BE WITH HAMBURGER OR GROUND CHICKEN BUT FOR LOW/FAT HAMBURGER IS A NO NO.......... THANKS FOR SHARING MAC........ THEY DO SOUND GOOD.

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9/8/12 5:23 P

HAVE MADE THESE TURKEY SALSA BURGERS AND THEY ARE SO DELICIOUS. THE RECIPE IS SO SIMPLLE AS WELL. I DID USE THE BASIS OF A RECIPE ON THE SPARK RECIPE FIDNER, BUT HAD TO DO WITHOUT ONE OR TWO INGREDIENTS AS WE DO NOT GET THEM HERE. HOWEVER, THAT CERTAINLY HAS NOT DERTRACTED FROM THE OVERALL FLAVOUR.

A WORD OOF CAUTION THOUGH. THESE BURGEERS ARE DEFINITELY NOT SUITABLE FOR THE BBQ. THEY SHOULD EITHER BE COOKED IN A NON-STICK SKILET OR ON A GRIDDLE.

TURKEY SALSA BURGERS.

INGREDIENTS:

600g GROUND TURKEY
I SMALL JAR SPICY TOMATO SALSA
I LEVEL TBSPN DRIED OREGANO
I EGG
I LARGE AND I SMALL HANDFUL BREADCRUMBS.
SALT AND PEPPER

METHOD:

SIMPLY MIX ALL OF THE INGREDIENTS TOGETHER MAKING SURE THAT THEY ARE
WELL MIXED, FORM INTO PATTIES AND COOK.

I TOLD OYU IT WAS EASY.

BON APPETITE

Posts: 4,611
9/7/12 1:01 P

DUSTY, WHAT CAN I SAY. YUMMY. THANK YOU SO MUCH FOR SHARING.

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9/7/12 12:29 P

THANKS DUSTY............. THEY SOUND GREAT........ THINK I MIGHT HAVE TO GIVE THEM A TRY....... I HAVE LOTS OF CHERRY TOMATOES......

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9/6/12 8:27 P

Tomato Basil Tart

Ingredients:

unbleachaed all-purpose flour for work surface
1 lb box frozen puff pastry or make your own pastry shell
1 large egg, beaten
2 ounces parmesian cheese (about 1 cup) grated
1 pound plum or Roma tomatoes (about 3-4 medium) cored & cut into even slices
table salt if desired and light amount of freshly ground black pepper
2 medium cloves garlic (can add 4 too!) minced or pressed
2 tablespoons EVO (extra-virgin olive oil)
8-12 ounces whole-milk mozzarella cheese, shredded (2-3 cups)
2-3 tablespoons fresh basil leaves- chopped
mayo if desired to mix in the cheese

Directions:

Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes.

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Dust work surface with flour and unfold both pieces puff pastry onto work surface. Form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425 degrees.

2. While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.

3. Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.

Yield: 6-8 servings
Adapted From: America's Test Kitchen
Categories: Summer, TNT, cheese


Notes: Use a frozen puff pastry or make your own pie crust for this.I usually make the same type of pie crust I would use for a pumpkin, apple, cherry or blueberry pie.
This is VERY VERY rich! Serve with a crisp green salad and cut up fruit for dessert!
Delicious! I have made this rich tart at the same time I make a ham & cheese quiche and then serves a small piece of both of them with the salad.



Edited by: GOLDDUSTTWIN at: 9/6/2012 (20:34)

Pounds lost: 8.7

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8/13/12 1:04 P

SOME OF THE RECIPES TAKE LONGER.......... BUT SO WORTH IT IN THE END........ I THINK THOSE MICE WOULD LOOK GREAT FOR CHRISTMAS BASKETS... I HOPE SOME OF THE OTHER TEAMMATES COME BY AND TAKE A LOOK....... I MENTIONED IT ON THE CHAT YESTERDAY........ I KNOW MAC WILL WANT TO SEE THEM..

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8/12/12 7:20 P

Sherry these recipes make great food ideas and hopefully they will be made by our teammates and enjoyed...while they put some time in making them they are not that expensive to make and everyone loves them so they can surprise their families and friends with something different thats Tried N True...Enjoy...I have to step away from the computer...as I now want to make all of them!

Pounds lost: 8.7

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8/12/12 6:57 P

THOSE PENGUINS ARE SO CUTE..... I LIKE THOSE SNOWFLAKES THAT ARE THERE TOO..... THE MICE SOUND NOT TO HARD...... I HAVEN'T DONE THAT KIND OF BAKING SINCE MY SON WAS LITTLE....... I SHOULD GET BACK INTO IT DURING CHRISTMAS.. THANKS FOR SHARING DUSTY.....

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8/12/12 6:48 P

Chocolate Mice for Christmas pinterest.com/pin/92675704801593518/

These chocolate-covered cherry mice are fun to create and make an adorable presentation. We make them every year using just the chocolate chips, kisses, dragees or sprinkles for eyes and marachino cherries. They are a bit time consuming but when you see them on a place or tucked into a plate of special cheeses...well we get comments everytime we entertain and have them.

My girls and I have made them every Christmas and for weddings and bridal showers.

1 (12 ounce) jar maraschino cherries, with stems drained and dried (see Notes)
6 ounces semisweet chocolate for dipping
1/2 cup sliced almonds
1 small bag of Hershey Chocolate Kisses

Line a cookie sheet with waxed or parchment paper.
Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often.
Gently melt chocolate in glass bowl on low temp in microwave for short burst of time until smooth stirring often to prevent burning
Dip dry cherries in melted chocolate to completely cover up to the stem.
Place on lined cookie sheet.
Immediately press on Hershey chocolate Kiss, flat side to the front of the dipped cherry, to form a head.You may need to "wet" the Kiss with chocolate to get it to stick.
While chocolate is still warm, wedge two sliced almonds between Hershey Kiss and cherry to form ears. Let cool.
Use a toothpick to put sprinkles as eyes on either side of the Hershey Kiss.
Refrigerate to firmly set chocolate.
Yield 15 mice...warning hard to eat just one

Follow link to see them! Another fun treat for the holidays that isn't expensive but does take time to make...and kids LOVE them!

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8/12/12 6:25 P

Black Olive Penguins
We have made these penguins along with chocolate mice for every special celebration in our family for several decades! They look especially nice on a glass dish with a pattern…almost like they're standing on ice!.. Just look at the photo in the link and you can make these!

pinterest.com/pin/92675704801715586/

If you want to get really fancy, you can also add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Use frilly toothpicks if you can."
pinterest.com/pin/92675704802955970/

18 jumbo/ or large pitted black olives for the body
8 ounce package cream cheese, softened
18 med or large black olives for the head
1 carrot, sliced

Directions
1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo or large olive. Carefully insert about 1 teaspoon of cream cheese into each of the larger olives and then smooth down its “tummy”. Slice the carrot into eighteen 1/4 inch thick round pennies; cut a tiny pie wedge small notch out of each carrot slice and you have formed the feet. Save the cut out pie wedge piece and press into center of smaller olive to form the beak.

2. Set the jumbo or large olive, large hole side down, onto a carrot slice. Then, set a smaller olive onto the larger olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

3. Cover them and refrigerate…a glass refrigerator dish with cover, Tupperware or something like this keeps them safe …until you eat them!

Golddust


Edited by: GOLDDUSTTWIN at: 8/13/2012 (13:02)

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8/12/12 6:20 P

I IDDN'T THINK ASPARAGUS SOUP WOULD BE THIS EASY......... FOR SURE IT'S SOMETHING I'M GOING TO TRY..... AS SOON AS I HAVE A COOL DAY........ THANKS DUSTY......

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8/12/12 6:18 P

Striped Delight pinterest.com/pin/92675704801706020/
To see a photo of it follow the link to my pins .....Enjoy...Dusty

This is our family favorite since 1985 & it's real name is Striped Delight. It was originally made with a graham cracker crust. It is pretty simple & can be altered how you like it. We have made it since it came out in an issue of Better Homes & Garden in 1985 whose page I laminated! Adaptations have been made along the way due to coloring added to the puddings, gluten free for grandkids, & fat content for weight but it remains our favorite special family dessert. Changes from original are we used 1/2 cup of granulated sugar not powdered sugar. This is best when made several hours or overnight before serving to insure the layers are firmed up & don't melt away at first cut.

Categories: brunch, chocolate, desserts, entertain, family, holiday, kids!, make ahead, mom's best, special, TNT

Yield: 12-15 servings
Prep Time: :30


1-1/2 cups graham cracker crumbs; crushed
1/2 cup Sugar
1/3 cup Butter; melted
8 oz pkg cream cheese; softened
¼ c sugar
2 tbs milk
8 oz Cool Whip; thawed
2 four serving size chocolate fudge pudding; not instant (or make your own!)
3-1/2 cups cold milk (for making the pudding)

1. Combine graham cracker crumbs, ¼ c sugar and melted butter. Mix thoroughly and then press firmly into bottom of 13 X 9 inch pan. Bake at 300 degrees for 15 minutes and then cool.

2. Beat cream cheese with 1/4 cup sugar and 2 Tbs milk until smooth. Then into cream cheese mixture fold in one- half the cool whip and spread over the graham crackers crust layer.

3. With 3-1/2 cups cold milk prepare pudding* as directed on Jell-O pudding box. When cool, pour over cream cheese layer.

4. Chill several hours or overnight. Overnight is better.

5. Spread the remaining whipped topping over pudding. Garnish with grated chocolate or chopped nuts if desired.

6. Makes 12-15 servings.

This is a very special family favorite. It is pretty simple and can be altered how you like it. We have made it since it came out in an issue of Better Homes & Garden Magazine in 1985. Adaptations have been made along the way due to coloring added to the puddings, gluten free for grandkids, and fat content for weight but it remains our favorite special family dessert.

* YOU CAN USE INSTANT Family sized chocolate pudding IF its ingredients are not a problem, but it takes only 20 minutes to make this dessert if you make the cooked pudding version ahead of time and let it cool.

Try Striped Delight in pistachio, Lemon or Butterscotch flavors too. 1985 General Foods Recipe with my adaptations








Edited by: GOLDDUSTTWIN at: 8/12/2012 (19:02)

Pounds lost: 8.7

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8/12/12 6:02 P

OK I have learned to use every bit of the veggies & fruit I have. Here is my own recipe. It is truly a comfort food..and so good! Now I have used frozen asparagus for it but much better using fresh.

Cream of Asparagus Soup

Categories: leftovers, soups, TNT (Tried and True)
Yield: 4-6 servings


3 tablespoons butter
3 tablespoons flour
2 tablespoons finely minced onion
1 teaspoon salt
1/4 teaspoon white pepper
4 cups half & half or milk (part may be vegetable water)
1 cup pureed cooked fresh asparagus ends
boiling water

Wash asparagus and cut off the tougher ends. Save. Cook asparagus spears in boiling water until tender, about 5 minutes. Drain, reserving the cooking liquid. Set aside the asparagus spears for your meal.

Use those tough ends to make a delicious soup. Take the cut off ends, and cook in the reserved cooking liquid until tender. Then put the liquid and ends into the food process and puree. (Or force mixture through a fine wire sieve if thicker stalked asparagus)

Melt butter in a saucepan over low heat. Saute' finely minced onion in butter, until onion is tender. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. After it is bubbling, add the pureed asparagus. Cook uncovered over high heat, stirring constantly with whisk until it comes to a boil. Boil 1 minute. Then remove from heat. Gradually stir in the milk, with the whisk. When smooth put back on heat to warm thoroughly to serving temperature, do not boil, stirring constantly. Season to taste with salt and pepper. Add whole asparagus pieces as garnish if desired and serve.

Serves 4 to 6 in a bowl or very large mug

Pounds lost: 8.7

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Posts: 51,235
8/12/12 4:39 P

DUSTY THEY ALL SOUND GREAT..... I MAKE SOMETHING SIMILAR TO YOUR MEXICAN HOTDISH...... BUT ALWAYS HAD THE ROLLS JUST ON THE SIDE...... WHAT A GOOD IDEA TO BAKE IT ALL WITH THE ROLLS FOR CRUST AND TOPPING.......

THE SOUP WITH CHICKEN ..... I USE RICE AND ADD SOME CARROTS ONIONS..... IT ENDS UP BEING CHICKEN RICE SOUP...... BUT THE VEGGIES SOUND SO FILLING AND HEALTHY........ I LOVE THIS SOUP..... AND MAKE IT OFTEN IN THE WINTER MONTHS.

THANKS FOR POSTING ALL OF THEM......... WE SHOULD BE MENTIONING THIS TO THE OTHERS ON THE CHAT....... IN CASE THEY MIGHT WANT TO PRINT ONE OR TWO OF THEM OUT..........

THANKS FOR SHARING THEM WITH US DUSTY..

Edited by: SHERRY666 at: 8/12/2012 (16:41)

current weight: 146.0

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8/12/12 3:21 P

Sherry: How are these 3 for a start...all delicious and great for Fall and Winter!

Pounds lost: 8.7

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56

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Fitness Minutes: (41,870)
Posts: 7,417
8/12/12 3:19 P

This next Soup takes time but is oh so worth it. Smells heavenly with all the herbs and everyone loves it! You can make up a batch and freeze some for later use. Very good for you and another meal that greets you at the door and says "Home!IT is especially good when family has colds as the herbs help to open up all clogged passages so you can breathe! I confess I have eaten it for breakfast too! I love it!
Feel free to adjust the herbs by adding more of those you like and less of those you don't!

Categories: poultry, soups, Vegetables, TNT, Autumn & Winter
Yield: 15 servings
Prep time: 2 hours 15 minutes

Chicken Vegetable Soup

1 whole chicken; cooked & de-boned...save the broth!
1 medium onion; chopped
4 whole carrots; sliced
2 stalks celery; sliced
1 cup rice ,brown or wild; cooked
1 small head of cabbage; chopped
2 tablespoons parsley; minced
1 tablespoon basil
1 teaspoon oregano
1 teaspoon marjoram leaves
1 teaspoon savory
1 teaspoon mace
1 teaspoon thyme
1 teaspoon sage
1 32 oz can whole tomatoes

Cook whole chicken and de-bone, set aside. Add more water if needed and cook onion, carrot and celery with spices in broth until veggies are tender. Add rice,cabbage tomatoes. Heat thoroughly (10- 15 minutes), and add de-boned chicken. Serve.
=============== ===========

OR I usually cook the chicken before adding to the rest of my soup. Take about 12 cups of water and 5 chicken bouillon cubes or frozen broth. I also put about a tablespoon of dried onion flakes a bay leaf and some baby carrots ;I am using a pkg of chicken thighs that are also in the pot

Pounds lost: 8.7

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56

SparkPoints: (54,835)
Fitness Minutes: (41,870)
Posts: 7,417
8/12/12 2:56 P

County Clare's Irish Root Soup

Categories: appetizers, holiday, Irish, soups, vegetables, TNT, Autumn or Winter
Yield: 6 servings
Prep TIme 1 hr 15 minutes

A harvest in a bowl: a pureed Irish Root Soup featuring carrots, leeks, garlic and sweet potato.

2 Tablespoons olive oil
1 Tablespoon butter
2 Pounds carrots; peeled & sliced
2 Leeks (white part only); sliced
6 Cloves of garlic; peeled & chopped
2 Pounds sweet potatoes-peeled halved boiled; See note: oven roasted
4 Cups chicken stock
2 Cups whipping cream +cream for garnish; or use half & half*
Pinch sea salt
Pinch white pepper
2 Tablespoons sugar or stevia; if wanted see note*
1 Tablespoon fresh ginger, grated

Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, leeks, garlic and sweet potatoes. Sauté until leeks are translucent, about 8 minutes.
Add stock and cream. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
Puree soup in batches in blender. Return soup to same saucepan. Add salt, pepper and sugar. Taste and adjust seasonings.

Stir soup over medium heat until heated through. Ladle into bowls and top with whipped cream if desired.

Note: Boil potatoes about 10 minutes, then oven-roast by placing potatoes on cookie sheet in 350-degree oven about 30 minutes, or until browned and tender

*Golddusttwin's note: I don't add sugar,I use Stevia; I use half and half instead of whipping cream and add about a tablespoon of grated fresh ginger to the veggies. We love this hot or cold.
I entered it in the cookbook for Minnesota' Sesquicentennial Celebration. (150 years) It has been tested both ways rich and fat and rich and less fat and found delicious both ways.

When you make this up, you can store the remainder in the freezer for later use if you don't want to have it the next day for lunch. Microwave in covered glass container thawing slowly then stir before serving. It makes a lovely course served as appetizer cold or hot with a sandwich. Enjoy

My girls have said one of their memories of coming home from school was being met at the door with a wonderful fragrance of dinner cooking. To them that meant "Home" and this soup is a lovely way to greet family & friends when served hot in the Fall & Winter or served cold in the Summer.

Pounds lost: 8.7

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56

SparkPoints: (54,835)
Fitness Minutes: (41,870)
Posts: 7,417
8/12/12 2:26 P

Mexican Hotdish
Categories: beef, main dish, mexican, Autumn & Winter meal
Yield 8-12 large servings
Prep Time 45 minutes

Mexican hot dish


2 pounds ground beef; browned & drained
2 medium onions; chopped
2 15 oz cans tomato sauce
1 teaspoon chili powder
2 tablespoons cumin
1 teaspoon garlic powder
2 tubes pillsbury crescent rolls*; rolled out and flattened
4 cups cheddar cheese; grated
4 cups mozzarella cheese; grated

* I have a homemade crescent roll recipe if needed.

(A lady at church gave me this recipe in 1987 and it is still my family's favorite and also to take for get togethers! Great for large groups, or for leftovers, and lunch the next day Also it re-heats up nicely in the microwave)

The recipe can be halved on all but the spices and crescent rolls, you will need need 2 containers.

Brown hamburger and drain fat. Lightly cook onion in another pan until clear, and then combine with hamburger and spices. Add tomato sauce to mixture and cook until bubbly.

Roll out and flatten one container of crescent rolls...you might need a wee bit of flour so you can roll it out and flatten. Put flattened crescent rolls into bottom of 9 X 13 pan. Pour in hamburger mixture in pan; then cover hamburger evenly with grated cheeses. Top with other tube of rolls.

Bake for 35-45 minutes at 350 degrees.

Serves 8-12

Add a green salad and you have a wonderful meal that practically makes itself!

Pounds lost: 8.7

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SparkPoints: (218,554)
Fitness Minutes: (195,242)
Posts: 51,235
8/12/12 1:10 P

DUSTY I'M GLAD YOU FOUND IT......... ALL YOU HAVE TO REMEMBER TO GET BACK HERE IS......IT'S ON. THE THIRD FORUM.... WHICH IS THE CHALLENGE FORUM....... THIRD ONE DOWN THE LIST.. I'M GOING TO MAKE IT A STICKY...... SO IT WILL ALWAYS BE CLOSE TO THE TOP........... NOW I HOPE WE'RE GOING TO SEE SOME GREAT RECIPES BEING POSTED HERE..

Edited by: SHERRY666 at: 8/12/2012 (13:12)

current weight: 146.0

220 201.25 182.5 163.75

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Fitness Minutes: (41,870)
Posts: 7,417
8/11/12 5:55 P

Found it after searching 15 pages of topics...was in the general forum for most of them
Now that I have been here I shold be able to get back here ...with bread crumbs!
Sorry didn't know there was a recipe forum...it was hidden so far down on the list.

Pounds lost: 8.7

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Posts: 1,849
3/31/12 12:16 P

.....on our way to perhaps purchase a goat!......that..... or wait until it is dry enough to mow......or sell tickets for excursions through the jungle!

Which ones of you won last night's lottery?

Do you think it might be enough money to stop wars and violence?

as ever, mary from the Mitten State - Michigan

current weight: 189.0

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Posts: 653
3/31/12 5:39 A

I'm not sure why the Half and Half can't be whipped. I'm guessing it's because of the milk that's in it. There's not enough fat in milk to get it creamy enough? Here in the US we have a whipping cream that we use for that. When I was a kid, mom would get our milk from a dairy and it would come with cream on top. She would separate the cream from the milk and use that to make whipped cream.

current weight: 270.8

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Posts: 348
3/30/12 11:24 P

THANKS ANNA FOR THE INFORMATION ON THE SMOOTHIES. I MAY TRY IT ONE DAY.

FRESH VEGETABLE SOUP.

THIS IS MORE OF A TECHNIQUE THAN A RECIPE. IN MID SUMMER WHEN ALL OF MY GARDEN IS PRODUCING LIKE MAD I GET WHATEVER I WANT OUT OF THE GARDEN, CLEAN IT AND MAKE SOUP.

START WITH ONIONS, THE CARROTS THAT YOU HAD TO PULL TO MAKE ROOM IN THE ROW, AND ADD A BIT OF CELERY. DICE THESE UP, THROW INTO THE SOUP POT COVER WITH WATER OR CHICKEN BROTH AND BRING TO A BOIL.

NOW YOU CAN ADD FRESH GREEN BEANS AND BABY POTATOES.

WHEN THESE ARE TENDER PUT IN SOME GREEN PEAS, SWISS CHARD IF YOU LIKE OR ANYTHING ELSE THAT HITS YOUR FANCY.BEETS WILL TURN THE SOUP PINK SO I DON'T DO THEM.

ADD WATER IF NECESSARY AND SALT OR YOU CAN ADD MORE CHICKEN BROTH INSTEAD. *I USUALLY USE WATER AND CHICKEN BOULLION (OXO)

ADD SOME FRESH SUMMER SAVOURY OR PARSLEY TOO.

THIS IS WHERE I STOP BUT MY MOM WOULD HAVE ADDED MILK AND TIM'S MOM WOULD DICE WIENERS AND PUT THEM IN. THE FLAVOUR OF FRESH VEGETABLES REALLY SHINES IN THIS ONE.

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3/30/12 2:49 P

Thank you fgor the explanation and Anna thank you for giving me the substitution as that would be what I would have to use.

Posts: 1,849
3/30/12 10:43 A

BUDDY LOVE..... THE.......SUBSTITUTION.......CANNOT BE WHIPPED EITHER....CAN IT? ........FROM MARY IN MICHIGAN

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3/30/12 7:33 A

MAC, Half and half is A mixture of half milk and half cream. It has 10-12% milkfat and cannot be whipped.

Substitutions: Equal parts milk and cream
1 cup half and half = 1 cup less 2 tablespoons milk plus 1 1/2 tablespoons melted butter

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3/29/12 6:37 P

Half milk....half cream.......I think..........as ever, mary

current weight: 189.0

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3/29/12 3:04 P

JUST CAUGHT UP WITH THIS THREAD AND WANT TO SAY THANKS AS SOME OF THOSE RECIPES LOOK REALLY GOOD. ONLY ONE QUESTION THOUGH. WOULD SOMEONE PLEASE EXPLAIN TO ME WHAT HALF AND HALF IS AS I HAVE NEVER HEARD OF IT BEFORE. THANKS.

Posts: 653
3/29/12 9:45 A

@ MARY ~ Think I'll pass on that April's fool breakfast. It's all I can do to cook a regular meal, let alone a 'fake' one. It does sound like a good prank to pull!

Ok...I didn't really measure the ingredients for the Sweet Potato dish I made, so just add the ingredients to your taste. I used 2 hugh sweet potatoes which I would guess to be around a pound each, microwaved them til they were soft (be sure to poke the potatoes with a fork before microwaving!), took the flesh out of the skin and put it into a medium sized bowl. I used around 2 or 3 tbsp cinnamon, around a fourth of a cup brown sugar, fourth of a cup of crumbled walnuts, mixed it all together and covered it with around a fourth of a cup of roasted sliced almonds (I bought them roasted & sliced, I didn't do it myself). And that's all there is to it. OH...and I put around 2 or 3 tbsp butter in it too.

@ COLLEEN ~ I vary my smoothies from day to day so that I get different nutrients so I will put the basics down and you can pick and choose what you use for yours. All these fruits and veggies are FROZEN except the banana. The apples I core and remove the skin, dice them into small pieces and soak them in that stuff that prevents fruits from turning brown. I lay them on a small cookie sheet and put them in the freezer til frozen and then bag them up.

I have used, Strawberries, Banana's, Blue Berries, Raspberries, Black Berries, Cranberries, apples, Pine Apple, Grapes, raisins, dried fruit, dehydrated fruits, prunes, plums, peaches, Goji Berries, Kiwi, ...basically you can use any kind of fruit you want. I know fruits are so expensive and sometimes it is cheaper to by them already frozen. However, not all fruits come that way. For veggies (all frozen), i have used carrots, spinach, cauliflour, broccoli, squash, green beans, and I think that's about all on the veggies. I use 1/2 cup servings or a 'handful'. I use a serving of low sodium peanut butter (lower in calories sodium), I've put no salt added nuts in it (usually hulled sunflower seeds), no salt added soy nuts, honey, bee pollen, chia seeds, I use a serving of yogurt - honey flavor or vanilla, 1-2 servings of soy milk (usually chocolate), a whey protein powder mix...I basically add whatever I want. I use 3-4 servings of the fruits and 2-3 servings of veggies and blend it all together til reasonably smooth. It will make a pitcher full. I typically get (2) 32 ounce servings with a little bit left over. Depending on what I add, it averages 1100-1600 calories with about 200 mgs of sodium. It is VERY HIGH in carbs & sugars (because of the fruits).

Ok...that's it folks. catch u later

Anna

Edited by: BUDDY_LOVE at: 3/29/2012 (09:46)

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3/28/12 9:27 P

SUNDAY MORNING BREAKFAST


PANCAKES AND APPLE JUICE


POUR 1/2 OF PANCAKE ON GRIDDLE.....TOP WITH SMALL THIN PIECE OF CLOTH......ADD REST OF BATTER.........FLIP.....UNTIL DONE.......SERVE AS USUAL.

.......WITH APPLE JUICE........DRIBBLE GLASS WITH WATER AND FOOD COLORING TO RESEMBLE APPLE JUICE.........

VOILA......!......APRIL FOOL'S DAY BREAKFAST!

current weight: 189.0

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3/28/12 1:06 P

GOOD TO KNOW...... THANKS ANNA....... I DON'T HAVE A MEAT MARKET WHERE I LIVE...... JUST THE REGULAR GROCERY STORE..... ALL THEY DO BEHIND THE COUNTER IS WRAP AND CUT MEAT......

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Posts: 653
3/28/12 6:47 A

@ MARY - Hungry Girl also has cook books out.

@ Dusty - Most meat markets (at least in the U S ) have fresh meat. Some meat has 'natural' sodium in it, such as chicken & beef, but the sodium count is really low. It's only when it's cured or seasoned does it have more than the natural count. What the animal is fed determines the sodium count.

Anna

current weight: 270.8

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3/27/12 11:13 A

www.hungrygirl.com.....you will be amazed! approved by Weight Watchers.......as ever, mary

current weight: 189.0

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170

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Posts: 7,417
3/27/12 7:57 A

Thank you Buddy Love for that info! I didn't know that will have to check it out.

Pounds lost: 8.7

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Posts: 653
3/27/12 7:46 A

@ Dusty - I know I can get the corned beef with no salt @ the meat market because I've bought it there and they showed me the label and it showed like 50mg sodium per 4oz serving. @ the grocery store, their corned beef is cured and has around 900 mg sodium per 4oz serving.

BEEF STROGANOFF

2tbsp. unsalted butter
1.5 pound London broil sliced into thin 2 inch strips
freshly ground black pepper to taste
2 tbsp. balsamic vinegar
1 medium onion, chopped
1/2 c. dry vermouth or white wine
1.5 c. sliced mushrooms
1 tsp. basil
1 tbsp. flour
2 tsp. unsalted dijon mustard
1/2 cup sour cream

Melt the butter in a large frying pan and add the beef. Stir with a wooden spoon until the meat is browned on all sides. Sprinkle the meat with black pepper and balsamic vinegar, continue to cook over moderate heat, stirring, until the meat is cooked through. Remove the meat from the pan to a bowl and set aside. Add the onion to the frying pan and cook, stirring, until translucent, about 5 min. Add the vermouth, mushrooms, and basil, and cook, stirring, until the mushrooms have softened and the liquid is reduced by half. Turn the heat to low; add the flour and mustard, and stir, making sure all the flour is absorbed. Return the beef to the frying pan and stir to combine; then add the sour cream and stir to blend. Serve over noodles, cooked without salt.

YIELD: Serves 6
79mg sodium per serving.

Sorry...that's the only nutrient count the cookbook gives.



Edited by: BUDDY_LOVE at: 3/27/2012 (07:48)

current weight: 270.8

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150

SparkPoints: (218,554)
Fitness Minutes: (195,242)
Posts: 51,235
3/20/12 4:09 P

WOW THAT CHICKEN IS A LOT OF FAT FAT FAT......... BUT I BET IT TASTE GOOD....... BUT I'M SURE IT HAS TO BE VERY GREASY...... I USE TO BE ABLE TO EAT LIKE THAT..... NOT ANY MORE..

current weight: 146.0

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3/20/12 3:25 P