Let's Post Recipes Here

I made a separate sub-forum just for recipes, so that it would be easier than to search for them within the "What's for Dinner" topic. Let's try to keep this set aside for posting recipes only. We can discuss how they turned out in the Cooking/Crafting forum.

BC

You are a GENIUS!!!!!!

okay guys...i'm putting in a request in here....does anyone have a simple pan cookie that doesn't take eggs? I'd like to make something when i want a treat:)

For you, JB - no eggs! I know this is not his own creation, but it's his favorite cookie, and he started making them himself a couple of years ago, because I wasn't making them often enough for him! I'm sure you could make this in smaller batches in an 8x8" pan with no trouble.


Wesley's Favorite Magic Cookie Bars

Ingredients

Cooking Spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can sweetened Condensed Milk
1 cup (6 oz.) white chocolate chips
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Directions

HEAT oven to 350° F (or 325° for a glass pan). Spray 13 x 9-inch baking pan with no-stick cooking spray (or see tip below).

COMBINE graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly.

BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

Tip:

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat foil lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.

mmm good one... that's the perfect size pan for my little oven and i have a lot of the stuff here. i'll see if i can get the rest of the stuff on Sat.

Mmmmmm, I think I've had a version of those cookies Bobby! They are sooo good.

Not a pan cookie, but no eggs and you can cook batches in a pan. ;-)

Rollo cookies

1 box devil's food cake mix (or regular chocolate if you like that better)
1 cup vegetable oil
1 package Rollo candies

Heat oven to 350 F.

Mix the cake mix and oil. Unwrap candies. Pick up candy and a glob of mix. Roll into a ball and place on pan. Bake for about 8 minutes or until the balls have flattened and set up.

You can make lots of versions of this stuff with various candies and cake mixes. I like vanilla cake and Hershey's Kisses. I out the kisses in the middle of the cookie with the point sticking out. It makes a freaky looking cookie.

Nearly identical to my mom's except we don't have green pepper in it. We have eggs and use drained sweet pickle relish (eliminates chopping). My mom makes a huge batch: using about 8# of potatoes, at least a dozen eggs, an entire small jar of pickle relish (you get the idea). We eat on that for DAYS!

fiffur wrote:Nearly identical to my mom's except we don't have green pepper in it. We have eggs and use drained sweet pickle relish (eliminates chopping). My mom makes a huge batch: using about 8# of potatoes, at least a dozen eggs, an entire small jar of pickle relish (you get the idea). We eat on that for DAYS!

We use dill pickles, just because I don't like sweet pickles.

bc check around you might find dill relish! there's a brand here that does sweet relish,dill relish and picalilly!

here's a cheap 'ice cream' you can make it you have to walk home and can't carry ice cream in the heat (but still crave the stuff!)

1 box instant pudding (the kind you don't cook just add cold milk to)
1c milk (you could use 2 c like the pack says but i never have that much milk!)
1 container cool whip (oh come on...get the cheap generic store brand!)

mix the pudding and milk, mix in the cool whip and stick it in the freezer. there, ya got something like ice cream for about $2 and you can make it any flavor you want (and add in whatever you want..if you want chopped walnuts or cherries etc).

Mmmmm, sounds pretty good and easy to me. I ran across a version in a magazine nearly the same way but they used yogurt instead of the milk and not as much of the coolwhip. The pudding mix was for the flavor.

i might try making the same thing with jello....will let you guys know the recipe if it turns out!

fiffur wrote:Nearly identical to my mom's except we don't have green pepper in it. We have eggs and use drained sweet pickle relish (eliminates chopping). My mom makes a huge batch: using about 8# of potatoes, at least a dozen eggs, an entire small jar of pickle relish (you get the idea). We eat on that for DAYS!

Come to think of it, Mom's has eggs too - she always put them sliced, on top and then the paprika garnish! And yes, I have found dill relish here and there to use. It doesn't seem like the big brands make it (or not often), but I do find it in the store brands once in awhile. I like it in my ham or chicken salad recipes too.

My mom has those on top and chopped eggs IN the potato salad. It's always popular here for potluck and there's never any leftovers. One year my mom scrubbed the potatoes, then peeled them. She made potato salad out of the rest of the potatoes, and "peelings salad" from the peelings. Wasn't too bad tasting, and it had tons of fiber in it. She was singing "Peelings, nothing more than peelings........" when she served that up.

GROAN!!!!!!!!!!!!!!!!!

I know, but that song fit that version of potato salad perfectly. She purposely left a fair amount of potato on those peelings. The regular potato salad vanished at potluck, so peelings salad is what we got at home.

here is the link to the alton brown meatloaf recipe that is in another thread....thought i'd put it in here so people can reference it more easily:)
http://www.foodnetwork.com/recipes/alton-brown/good-eats-meat-loaf-recipe/index.html

I don't know if I'd want chili powder in my meatloaf...............my recipe is a lot simpler, but everybody here thinks it's very good. And if you substitute barbecue sauce or spaghetti sauce for the ketchup it's still good.

haven't tried this but this recipe looks easy and not too expensive....anybody want to try to make Coffee Ice Cream???
Print Recipe
Cafe au Lait Ice Cream

Prep Time: 20 minutes
Cook Time: 0 minutes
Yield: 8 to 10 servings
INGREDIENTS:

* 4 teaspoons Folgers® Classic Instant Coffee Crystals
* 1/2 cup hot water
* 2 cups heavy cream
* 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
* 1/4 teaspoon almond extract
* 1/2 cup toasted chopped pecans or almonds*

DIRECTIONS:

1. DISSOLVE instant coffee in water in large bowl; cool. Add cream, sweetened condensed milk and almond extract.
2. BEAT with mixer 7 minutes or until light and fluffy (mixture will mound but not hold peaks). Fold in nuts, if desired.
3. SPOON into 8-inch square baking pan or 9 x 5-inch loaf pan. Cover; freeze 4 hours or until firm. To serve, scoop into dessert dishes.
4. *To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

YUM!!! Yep, I'm game.

let me know how it turns out!

Here's the recipe and directions for coffee can ice cream I found online. You use two different sizes of metal coffee cans, with ice and rocksalt packed between them:


Coffee can ice cream

Vanilla ice cream:
1 cup heavy cream
1 cup light cream
1 beaten egg (or use equivalent reconstituted dried)
1/2 cup sugar
1 tsp. vanilla extract

Chocolate Ice Cream
1 cup heavy cream
1 cup light cream
1/2 cup sugar
4 tablespoons cocoa
1/2 tsp. vanilla extract
1/8 tsp. salt

Coffee Ice cream
1 cup heavy cream
1 cup light cream
2 tablespoons instant coffee granules
1/2 cup sugar
1/8 tsp. salt

For all varieties:
In 1 lb. coffee can mix all ingredients. Seal can lid well with duct tape. Put small, sealed can inside larger 3 lb. can. Pack ice and 1 cup salt around small can. Put lid on large can and duct tape closed. Roll back & forth on a large towel (optional) for 15 minutes. Open large can and dump ice and water. Wipe small can dry and open. Stir mix, scraping sides of can. Additional ingredients, eg. cookie crumbs, chopped nuts, can be added now. Reseal small can and place back in larger can. Repack with salt and ice. Continue rolling for 10 minutes more. Open large can and dump ice and water. Wipe small can dry and open. Enjoy!

I think if you added a 1/2 cup of honey to the vanilla version you would get honey flavored ice cream!

Tonight's dinner. All made up, but tasty! I hardly ever measure, so use your imagination and taste often. I bet this would work with clams as well.

Mussels in tomato/garlic/wine sauce

2 lbs. mussels (scrubbed and de-bearded)
2 big cloves garlic chopped
3 ripe medium tomatoes (more or less depending on how your garden is doing ) -- chopped pretty small
white wine
olive oil
dry oregano

Coat bottom of skillet with olive oil and heat. Add garlic and saute until soft. Add tomatoes, wine and oregano. Cook about 3 minutes. Put in the mussels and cover. Steam until the mussels are open.

Serve over pasta. (And of course finish the wine!)

Hmmmm, never had mussles. Are they similar to clams and scallops in taste?