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Apr 10, 2008 21:17:33 GMT -5
Post by reinagirl on Apr 10, 2008 21:17:33 GMT -5
She really just wants me to make it and then come visit her.
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Apr 10, 2008 21:19:43 GMT -5
Post by brandywine on Apr 10, 2008 21:19:43 GMT -5
Thanks, XP - I'll let you know how - if - it turns out!
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Jun 27, 2008 12:43:08 GMT -5
Post by rowdeeace on Jun 27, 2008 12:43:08 GMT -5
Kid's College recipe #1
Cream Cheese and Salsa Dip
1 - 8 oz of cream cheese softened 1/3 cup Pace Picante Sauce (medium)
Stir cream cheese and salsa together. You may want to add more salsa if you want the dip to be thinner. Eat with your choice of chips.
Remember to refrigerate the leftovers!
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Jun 27, 2008 12:47:52 GMT -5
Post by rowdeeace on Jun 27, 2008 12:47:52 GMT -5
Kid's College recipe #2
White Crunch
12 oz white almond bark 4 cups Corn Chex 4 cups Rice Chex 4 cups Cinnamon Life (oat) 2 cups pretzels 2 cups pecan halves 1 cup powdered sugar
Melt almond bark in microwave.
Combine cereal, pretzels and nuts. Pour melted bark over and stir until mixture is thoroughly coated. Sift powdered sugar and toss until mixture is coated with sugar. Store in an airtight container.
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Jun 27, 2008 12:55:41 GMT -5
Post by rowdeeace on Jun 27, 2008 12:55:41 GMT -5
Kid's College recipe #3
This one is WONDERFUL!
Eclair Cake
1 - 1 lb box graham crackers 2 - small boxes instant French vanilla pudding 3 1/2 cups milk 1 - 9 oz Cool Whip
Butter bottom of 9x13 inch cake pan. Line with graham crackers. Mix pudding with milk. Beat at medium speed for two minutes. Blend in Cool Whip. Pour half the mixture over graham crackers, and then place second layer of graham crackers over pudding. Pour in remaining pudding mixture and cover with another layer of graham crackers. Refrigerate for at least 2 hours.
Frosting:
1/2 cup cocoa 2 teaspoons light corn syrup 2 teaspoons vanilla 3 Tablespoons butter, softened 1 1/2 cups powdered sugar 3 Tablespoons milk
Blend powdered sugar and cocoa together. Add butter and milk, stirring until creamy. Add remaining ingredients; blend until frosting is smooth.
Ice cake and refrigerate for 24 hours..
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Jun 27, 2008 12:58:21 GMT -5
Post by rowdeeace on Jun 27, 2008 12:58:21 GMT -5
Kid's College recipe #4
Chocolate covered Peanut Butter Ritz
Ritz crackers peanut butter chocolate bark
Spread peanut butter on a Ritz crackers and put another Ritz cracker on top. Melt chocolate bark in microwave. Dip Ritz peanut butter sandwiches in melted chocolate and place on waxed paper while chocolate hardens..
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Jun 27, 2008 13:02:31 GMT -5
Post by rowdeeace on Jun 27, 2008 13:02:31 GMT -5
Kid's College recipe #5
Dirt Cake
1 one pound bag of Oreos 1 box vanilla instant pudding - large 1 8 oz container of Cool Whip 1 bag gummy worms
Crush Oreos. I used a food processor. You can also buy crushed Oreos in a box, or put Oreos in a bag and crush with hands or a rolling pin. Prepare pudding using instructions for "pie" on the box. Stir Cool Whip and pudding together. Layer Oreo crumbs and pudding mixture, beginning and ending with Oreos. Bury gummy worns in the cake with their heads sticking out. Refrigerate.
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Jun 27, 2008 13:05:11 GMT -5
Post by rowdeeace on Jun 27, 2008 13:05:11 GMT -5
Kid's College recipe #6
Strawberry Banana Smoothie
1 cup orange juice 1 cup hulled and quartered fresh strawberries, frozen 2 fresh bananas, frozen and sliced
Pour the juice into a blender. Add the strawberries and bananas. Blend until smooth..
Darby said this was the best smoothie..
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Jun 27, 2008 14:14:15 GMT -5
Post by reinagirl on Jun 27, 2008 14:14:15 GMT -5
These do look good, rowdee. Now I have the munchies.
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Jun 27, 2008 15:17:17 GMT -5
Post by brandywine on Jun 27, 2008 15:17:17 GMT -5
The Resort Coffee Shop makes great smoothies - and charge me over $4 for one. That's WITH the employee discount. These, I can make at home a lot cheaper. Thanks, Rowdee!!
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Jul 15, 2008 16:47:56 GMT -5
Post by Expatriate on Jul 15, 2008 16:47:56 GMT -5
Easy Bean Salad
1 14 oz can blackeyed peas, drained 1 14 oz can garbanzos, drained 1 14 oz can baby corn, drained and chopped into 1/2" pieces 1 4 oz can sliced mushrooms, drained 1 medium onion, diced 2 good handsful slivered almonds 2 tsp tarragon leaves, crushed (can be dried or fresh) 1 tsp celery seed 1/4 cup balsamic vinegar 1/8 cup honey
Stir together peas, garbanzos, baby corn, mushrooms, onion, almonds, tarragon and celery seeds. In a small bowl, dissolve the honey into the vinegar, add to the larger bowl, and blend thoroughly. Cover and place in refrigerator for at least one hour.
If you're limiting salt, drain the canned foods in a colander, then run cold water over them to rise away most of the salt. Second option: cook the peas and beans yourself, use fresh mushrooms, and leave out the baby corn.
All the flavors are subtle, no one flavor dominating--unless, like me, you got a doozy of an onion...
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Jul 15, 2008 21:47:50 GMT -5
Post by brandywine on Jul 15, 2008 21:47:50 GMT -5
Mmmmm, XP, it all sounds delicious except for the garbanzos. What could I use as a substitute?
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Jul 16, 2008 7:17:47 GMT -5
Post by sisser on Jul 16, 2008 7:17:47 GMT -5
Pecan Butter Tart Bars The butter tart is a Canadian specialty. Think of it as a pecan pie without the pie crust, and you're getting close to the flavor. This version is a shortcut. The regular one features teeny tiny little pies, about two bites worth. These offer all the pleasures of butter tarts but with less fiddling with the pastry. Servings: 36 (Trust me, you do not want bigger pieces. This is rich beyond belief.) Ingredients: • 1/4 cup (50 mL) butter, softened • 3/4 cup (175 mL) packed brown sugar • 1/4 cup (50 mL) corn syrup • 2 eggs • 2 tsp (10 mL) vanilla • 2 tbsp (25 mL) all-purpose flour • Pinch salt • Base: • 1 cup (250 mL) all-purpose flour • 1/4 cup (50 mL) packed brown sugar • 1/2 cup (125 mL) cold butter, cubed • 3/4 cup (175 mL) chopped pecans Preparation: Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside. Base: In large bowl, mix flour with brown sugar. With pastry blender, cut in butter until mixture is moist and crumbly. Press firmly over prepared pan. Bake in centre of 350°F (180°C) oven for 10 minutes. Sprinkle with pecans and press lightly; bake for 5 minutes. Meanwhile, in bowl, beat butter, sugar and corn syrup until smooth; beat in eggs and vanilla. Stir in flour and pour over base. Bake at 375°F (190°C) until darkened and slightly jiggly when shaken, about 20 minutes. Let cool on rack. Cut into 1" square pieces. (Make-ahead: Wrap and store in airtight container for up to 1 week or freeze for up to 3 weeks.) Nutritional Info Per square: about cal 98 pro 1g total fat 6g sat. fat 3g carb 11g fibre trace chol 22mg sodium 48mg % RDI: calcium 1% iron 3% vit A 4% folate 3% XP, I just read this. Sounds good to me. The mister makes the best butter tarts. I will have to add some pecans to mine. We are lucky enough to get tart shells up here. But I do want to try this recipe. Thanks for posting it.
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Jul 16, 2008 14:00:17 GMT -5
Post by Expatriate on Jul 16, 2008 14:00:17 GMT -5
Mmmmm, XP, it all sounds delicious except for the garbanzos. What could I use as a substitute? Navy beans, white beans, pinto beans -- pretty much any mild flavored bean you like. I've decided it needs something more in the way of herbs or spices, but not quite sure what. Will decide this evening, after it's had 24 hours in the fridge to blend flavors a little more.
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Jul 16, 2008 18:39:04 GMT -5
Post by brandywine on Jul 16, 2008 18:39:04 GMT -5
Pintos work for me! Thanks, XP.
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Jul 28, 2008 14:45:25 GMT -5
Post by jackstx on Jul 28, 2008 14:45:25 GMT -5
I posted the following at Veggie's Place, but I thought some of you may have some ideas here...
I thought I would start a thread on good ideas for packed lunches. Whether you pack a lunch to save time, money, or gas, it is hard to come up with ideas besides a sandwich.
School lunches are going up this year, and if my kids aren't planning on eating everything on the tray, they will pack a lunch.
My school schedule for two days a week is class 10:00-11:15, 11:30-12:45, 1:00-2:15, and 2:30-3:45 (with a 5:30-8:00 on one of those days as well)
This leaves me no lunch break
Besides throwing sandwich ingredients into bread, tortillas, or pitas, what do you like to pack for lunch?
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Jul 28, 2008 15:52:05 GMT -5
Post by brandywine on Jul 28, 2008 15:52:05 GMT -5
I have one of those lunch-box sized thermal carriers. I also keep a collection of the small Glad disposable containers. They are perfect for the lunch box.
I love tuna salad, chicken salad, ham salad, etc., and they stay at the right temp. in the thermal carrier. I don't worry about them spoiling. I eat them with Nut Thins, which is a rice cracker, and come in different flavors (smokehouse, pecan, hazelnut, almond). They are delicious!
I also love pasta salad. Heck, I just love salad! ;D
I'm assuming they won't have access to a microwave, so you need cold recipes or suggestions? Cold pizza is a favorite of my niece and nephew, although I personally can't stand it. Blech! Who doesn't like cold fried chicken, though? With potato salad. Yum!
Banana pudding is my favorite lunchtime dessert, but I've been trying to cut that back to just the banana. ;D
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Jul 28, 2008 19:49:00 GMT -5
Post by jackstx on Jul 28, 2008 19:49:00 GMT -5
I do like cold chicken and pizza. Even cold salmon patties are good! I don't think the kids like em though.
I have access to a microwave, but it is on a different floor or building than the classes around lunchtime. I probably won't depend on it. With all my classes, I will prolly be carrying a backpack, bookbag, AND a lunchbox ;D
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Jul 29, 2008 23:34:31 GMT -5
Post by brandywine on Jul 29, 2008 23:34:31 GMT -5
Jacks, I just thought of one of my favorite recipes which would be perfect for lunch! It's a little bit time consuming, but well worth it! And they are good hot or cold. Chicken Squares 2lb or 3lb chicken, boiled until tender and deboned (shortcut - get canned chicken, works just as well) 3 8oz tubs of soft cream cheese 2 8-count cans of Pillsbury Crescent Rolls (I've tried the cheaper brands - they don't hold together as well) crushed seasoned croutons (I've used corn flake crumbs and bread crumbs - the croutons are the best) seasonings to taste - I use salt pepper, oregano, garlic Mix the chicken, cream cheese, and spices together in a large mixing bowl. Tear off 2 crescent rolls at a time to make a rectangle. Place a generous portion of the chicken mixture on one end of the crescent roll, and fold the other end over so it makes a pocket. Pinch all of the edges closed. Roll the pockets in the crushed croutons, place on a cookie sheet, and bake according to the directions on the crescent rolls. Makes 8 - and they are absolutely delicious!! They freeze well, too. I usually just make a salad to go with them.
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Jul 30, 2008 0:11:12 GMT -5
Post by gremlin on Jul 30, 2008 0:11:12 GMT -5
This fall, probably around Thanksgiving, my kids are going to be here for the holidays. They will also have with them, an exchange student from Germany. We plan to have OUR traditional Thanksgiving of Brisket, RIbs, Ham, with all the fixins, but we want to also have something that will make this young man feel at home here. Does anyone have any clue as to what we need to fix for his young man, other than sauerkraut and sausage ;D
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Jul 30, 2008 17:44:44 GMT -5
Post by jackstx on Jul 30, 2008 17:44:44 GMT -5
that sounds good Brandy!
So does your Thanksgiving dinner, Gremmie. What time do we eat? ;D
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Aug 24, 2008 22:18:31 GMT -5
Post by reinagirl on Aug 24, 2008 22:18:31 GMT -5
Two really good egg recipes for brandy:
Morning Casserole 1 pound sausage 12 eggs slightly beaten 6 sliced buttered bread 1 can chopped green chilies 1 can cream of mushroom soup 1 1/2 cups shredded cheese
Brown sausage...drain. Place bread buttered side down in baking dish. Cover with sausage. Mix souop, eggs and chilies together in a bowl. Pour over sausage. Sprinkle cheese over top. Bake at 350 degrees for 30 minutes.
I put this together the night before and refrigerate. Then I bake it the next morning. Sometimes I use other cream soups. Experimenting is good.
Green Chilies and Eggs
6 eggs beaten I large can chopped green chilies 2 cups grated sharp cheddar cheese Salt and Pepper to taste (A dash of Cayenne Pepper is good)
Bake in a Pam-sprayed 9X11 pan @350 for about 30 minutes. Cut into squares to serve.
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Aug 24, 2008 22:26:20 GMT -5
Post by gremlin on Aug 24, 2008 22:26:20 GMT -5
Two really good egg recipes for brandy: Morning Casserole 1 pound sausage 12 eggs slightly beaten 6 sliced buttered bread 1 can chopped green chilies 1 can cream of mushroom soup 1 1/2 cups shredded cheese Brown sausage...drain. Place bread buttered side down in baking dish. Cover with sausage. Mix souop, eggs and chilies together in a bowl. Pour over sausage. Sprinkle cheese over top. Bake at 350 degrees for 30 minutes. I put this together the night before and refrigerate. Then I bake it the next morning. Sometimes I use other cream soups. Experimenting is good. Green Chilies and Eggs 6 eggs beaten I large can chopped green chilies 2 cups grated sharp cheddar cheese Salt and Pepper to taste (A dash of Cayenne Pepper is good) Bake in a Pam-sprayed 9X11 pan @350 for about 30 minutes. Cut into squares to serve. Well, DANG!! My inability to read has hit again!! I thought these were recipes that INCLUDED brandy, but I couldnt see any brandy in the ingredients. Had to go back and r e a d r ee a l l y s l ooo w, to see it was FOR Brandy not including brandy
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Aug 24, 2008 22:30:47 GMT -5
Post by brandywine on Aug 24, 2008 22:30:47 GMT -5
Ohhhhhhh, Reina, these sound soooooooooo good!!! Thank you so much!!!!
LMAO, Gremmie!! I guess you could put brandy in em if you wanted to, but that sounds a little gross with eggs ......LOL!!
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Aug 24, 2008 22:48:54 GMT -5
Post by gremlin on Aug 24, 2008 22:48:54 GMT -5
Ohhhhhhh, Reina, these sound soooooooooo good!!! Thank you so much!!!! LMAO, Gremmie!! I guess you could put brandy in em if you wanted to, but that sounds a little gross with eggs ......LOL!! Yep, that does sound gross, BUT a little brandy in the morning coffee sounds pretty good!
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Aug 24, 2008 23:24:04 GMT -5
Post by brandywine on Aug 24, 2008 23:24:04 GMT -5
I agree - Brandy and coffee are just a natural pair! ;D
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Aug 25, 2008 7:34:18 GMT -5
Post by reinagirl on Aug 25, 2008 7:34:18 GMT -5
LOL, gremlin. We were discussing these in chat and brandy asked me to post them. I didn't even think of the drink. The best way to make these with brandy would be to take a swig everytime you add an ingredient! ;D
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Aug 25, 2008 7:57:37 GMT -5
Post by gremlin on Aug 25, 2008 7:57:37 GMT -5
LOL, gremlin. We were discussing these in chat and brandy asked me to post them. I didn't even think of the drink. The best way to make these with brandy would be to take a swig everytime you add an ingredient! ;D OH HECK YEAH!! Dang, you need to add more ingredients!
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Aug 25, 2008 8:20:43 GMT -5
Post by brandywine on Aug 25, 2008 8:20:43 GMT -5
Wanna hear something funny? I really don't even like brandy. I prefer some good old Irish Cream - Bailey's, of course. ;D Must be genetic ...
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veggie090
Sir Puddin Tater!!!
Elite Wolf
[Mo0:25]
Posts - 7,161
Likes - 62
Joined - March 2007
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RECIPES
Oct 30, 2008 12:47:37 GMT -5
Post by veggie090 on Oct 30, 2008 12:47:37 GMT -5
Navy Bean Soup (with vegetarian substitution)
1 Lb of white Navy beans (or Great Northern which are similar) 2 carrots 1 stalk of celery 1 clove of garlic 2 TBS of chopped onion 8 oz of tomato sauce 2 slices of bacon or ham hock ( For vegetarians substitute 2 TBS Olive oil) Salt and Pepper
Place the beans in you crock pot and cover with a couple of inches of water. Dice the carrots and celery and add them along with the diced onions and crushed garlic, add the tomato sauce. If you are using bacon cut into several pieces and add them or if using a ham hock place it directly in the center. For a vegetarian dish substitute 2 TBS of olive oil. Add 1/4 tsp salt and 1/4 tsp pepper. Depending on your Crockpot cook for 6 to 8 hours until tender.
After several hours taste and add more salt as needed. If the beans are uncovered add some more water. You can take out two or three tablespoons full of the beans and crush them and add them back to make the soup thicker. An hour before serving see if the beans are completely done. If not place in a saucepan and boil at a medium heat, adding more water if needed as they boil, till tender. Serve with Corn bread or any homemade bread.
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