That's a really good idea. I did a bound cookbook of my own recipes but it was expensive. Frkls are you doing a bound book? I wonder if there's a cheaper company. I paid about 80 bucks for 90 pages but its full color with pictures.
we're using morris cookbooks. we're ordering 300 and it's costing us about $5 per book. they're more if you order fewer.
I'm bookmarking this thread for later. Summer is insane for me but if no one brings it up by fall I'll see who is interested and take this on.
Church ladies LOVE Sparky's Cream of Crap Chicken!
1 large bag of Pepperidge Farm Stuffing (You can use other brands of stuffing, but this size bag is generally the amount of stuffing you want) 1 family size can of Cream of Chicken Soup (Or Mushroom, or celery, etc. I just prefer the chicken). 1 package of Swiss Cheese slices Milk 1 package boneless/skinless chicken breasts salt, pepper, spices of your choice
Make the Stuffing according to the package. There should be enough stuffing to coat the bottom of a rectangular baking dish. Place 2/3 of the stuffing in the dish, leave 1/3 to the side.
Place the chicken breasts on top of the stuffing
Mix the Cream of Chicken Soup with about half the can's worth of milk. blend. Add salt, pepper, and paprika. I also add a little chili powder and cumin for a bit of a kick.
Put the Swiss cheese on top of the chicken. The cheese should evenly coat the chicken.
Pour the soup mixture over the chicken/stuffing/cheese. Work the soup into the dish where necessary.
Sprinkle the rest of the stuffing on the top of the dish.
Bake at 350 until bubbly, approx 40 minutes.
This dish freezes beautifully, and is super easy to make, so it is great for bringing by for people who have had new babies, a loss in the family, are home recuperating, etc.
Serves approx. 6
And nobody hate on my Cream of Crap here, y'all know you have a can of it at home you don't want to admit to :-)
I have a cream of crap recipe for cheesy potatoes that is soooo tasty. No judgment here.
Here are some appetizers. Yes, they're pantsparty originals. No, don't question it.
Sweet and Sour Meatballs
Ingredients 1 pound Frozen, Pre-made Meatballs ½ cups Onion, Chopped ¾ jars Heinz Chili Sauce ⅓ cups Brown Sugar 1 Tablespoon Cornstarch, Whisked Into 1/2 Cup Water Ground Black Pepper 2-½ Tablespoons Rice Vinegar Or Apple Cider Vinegar 2 Tablespoons Worcestershire Sauce
1. Mix all ingredients and let simmer over medium-low heat until onions are soft and meatballs are cooked through.
Seven Layer Taco Dip
Prep time: 30 minutes Servings: 56
Ingredients: 1 (1 ounce) package taco seasoning mix 1 (16 ounce) can refried beans 1 (8 ounce) package cream cheese, softened 1 (16 ounce) container sour cream 1 (16 ounce) jar salsa 1 large tomato, chopped 1 green bell pepper, chopped 1 bunch chopped green onions 1 small head iceberg lettuce, shredded 1 (6 ounce) can sliced black olives, drained 2 cups shredded Cheddar cheese
Directions:
1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. 2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. 3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
I love Chili Sauce meatballs! You keep them all classy though, I just use grape jelly. And don't hate, they taste awesome, and our friends devour them, even if we have named them "Trashy Balls"
1lb wagon wheel pasta 1 can black beans, drained and rinsed 1 10oz package frozen corn (I don't even bother thawing it, because I always make this at least a few hours before serving, so it plenty of time to defrost) 2 medium tomatoes, seeded and diced 8oz shredded Mexican-blend cheese 1 1/2 cups salsa 1/2 cup olive oil 3-4 tbsp lime juice 1 tbsp cumin 1-2 tsp chili powder 2 garlic cloves, minced freshly ground salt & pepper 1/2 cup chopped fresh cilantro 1 avocado, diced Directions:
Cook the pasta al dente according to package directions. Drain and rinse with cold water.
In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
Just before serving, stir in the diced avocado.
Asian Slaw with Ginger-Peanut Dressing Print Recipe
Servings: 6 as a side dish
Ingredients For the Dressing
1/4 cup honey 1/4 cup vegetable oil 1/4 cup unseasoned rice vinegar 1 tablespoon soy sauce 1 teaspoon Asian sesame oil 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir) 1/2 teaspoon salt 1/2 teaspoon Sriracha sauce (Thai hot sauce - optional) 1 tablespoon minced fresh ginger 1 large garlic clove, minced
For the Slaw
4 cups prepared shredded coleslaw 2 cups prepared shredded carrots 1 red bell pepper, thinly sliced into bite-sized pieces 1 cup cooked and shelled edamame 2 medium scallions, finely sliced 1/2 cup chopped salted peanuts (or you can leave them whole) 1/2 cup loosely packed chopped fresh cilantro
Instructions Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.
Post by Mrs. ChanandlerBong on Jun 25, 2013 8:59:44 GMT -5
Mrs. V's artichoke cheese melt
1 loaf of round bread. Cut off the top of the bread and scoop out the insides. Also scoop out the top piece. Save torn bread for serving.
8 oz shredded cheddar cheese 8oz cream cheese 1 1/2 c sour cream 1 tsp Worcestershire sauce 1/2 cup chopped green onions ( only use the green stems, not the white bulb area) 1 tsp minced garlic 1 can/jar artichokes
In a food processor mix cheese, sour cream, cream cheese, Worcestershire, onion and artichoke
Fill bread bowl with mixture, replace top. Tightly wrap in 2 layers of foil.
1 can of black beans - drain and rinse 1 small bag of frozen corn - thawed 1 red bell pepper - diced 1/2 med. red onion diced 1/2 jalapeno - diced (more depending on how much kick you want) 4 cloves garlic - minced 1 bunch of cilantro - minced 5 Tablespoons Red wine vinegar Juice of 1/2 small-med lime. 1 teaspoon cumin Salt (as desired)
Mix, chill and serve as Salsa, or mix in eggs, with tacos, fajitas whatever you want.
Edit : my friend calls it "Cowboy Caviar" It's so good
I have a good one but I don't have it in front of me, this is going off of memory. say, 1pound chicken cut into one inch cubes, 1/2cupbrown sugar 1tablespoon chili powder, more or less depending on your taste 1pound sliced bacon. Mix chili powder and brown sugar. Wrap bacon around chicken cube, secure with a tooth pick, dredge in brown sugar/chili powder mixture, bake at 400 until chicken and bacon is done.
Combine onion, margarine, bacon and parsley, mix well. Separate dough into rectangles, firmly press perforations to seal. Spread margarine mixture over dough. Roll up each rectangle starting at the short end. Cut into 4 slices. Place on ungreased cookie sheet, cut side down. Flatten slightly. Bake at 375* for 15-20 minutes or until golden brown.
This is my absolute favorite bread to make at home. Original recipe makes 6 loaves so I always half it.
1/2 cup warm water 3 (.25 ounce) packages active dry yeast 1/4 cup bread flour 1 tablespoon white sugar 2 cups quick cooking oats 2 cups whole wheat flour 4 1/2 cups warm water 1 1/2 tablespoons salt 2/3 cup brown sugar 2/3 cup vegetable oil 10 cups bread flour
In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
Measure oats,4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans.
Let rise until dough is 1 inch above rim of pans, usually 1 hour.
Bake at 350 degrees F for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
Peel, chop and boil carrots In a separate pan, melt one stick of butter and 1 cup of brown sugar (more or less depending on your preference) When carrots are done, drain them and add them to your butter and brown sugar mixture Simmer for about five minutes
Dh does all our cooking, with the exception of my mango salsa:
1 ripe mango, peeled and diced 2 avocados, peeled and diced 4-5 diced tomatoes 1 red onion, diced 1 can black beans, rinsed 1 jalapeño, diced (to taste) Salt to taste (more than you think you'll need) Juice of one lime Cilantro, chopped, to taste
My favorite pinterest recipe... I tweaked it a little to make it spicier.
Spicy Honey Chicken
1 package boneless skinless chicken thighs 1 teaspoon salt 1 teaspoon pepper 2 teaspoons red pepper flakes 1 teaspoon chili powder 2 teaspoons paprika 2 teaspoons garlic powder 1/2 cup honey 2 tablespoons apple cider vinegar
-Mix spices together and set aside. -Mix honey and cider vinegar and set aside. -Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler -Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal. -Take chicken out of oven and let rest for a few minutes before devouring. You don't want to burn your mouth with all that hot honey glaze!
**If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 - 20 mins.
I make this at Thanksgiving from allrecipes.com. My dad hates cheesecake and will tear this up! Its really rich so I can barely finish one piece.
Sweet Potato Cheesecake
1 1/4 cups crushed ginger snaps 1/4 cup white sugar 1/4 cup butter, melted 2 pounds sweet potatoes 3 (8 ounce) packages cream cheese, softened 7/8 cup white sugar 1/3 cup sour cream 1/4 cup heavy whipping cream 3 eggs 3/4 cup packed brown sugar 1/4 cup butter 1/4 cup heavy whipping cream 1 cup chopped pecans
-Preheat oven to 350 degrees F (175 degrees C ). Mix together crushed ginger snaps, 1/4 cup sugar, and 1/4 cup melted butter or margarine. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Cool. Don't turn the oven off. -Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Don't turn oven off. Cool sweet potatoes enough to handle, peel, and puree. -Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, 3/4 cup + 2 tablespoons white sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust. -Bake until tester inserted in center comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar. -Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate.
I make this all of the time and it is so simple and yet so good:
Chocolate Éclair Dessert
INGREDIENTS: • 2 individual packages graham crackers, divided • 2 (3 ounce) packages instant vanilla pudding mix (or any flavor of choice!) DO NOT USE COOK&SERVE pudding • 3 cups milk • 1 (8 ounce) container frozen whipped topping, thawed • 1 (16 ounce) package prepared chocolate frosting, microwaved in 10-second increments until soupy consistency (IMPORTANT: remove plastic top & ALL metal foil from lid before microwaving!)
DIRECTIONS: 1. Line the bottom of a 9x13-inch pan with 1 layer of graham crackers. 2. In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. 3. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.
Post by AlpineSlide on Jun 25, 2013 9:48:13 GMT -5
SLAW SALAD: 1 head (or 1 bag) shredded cabbage slaw OR broccoli slaw (either is good) 1 packages of the dry ramen noodles, crushed up (discard seasoning packet) 1/2 cup shredded carrots 4-5 green onions, chopped - optional 1/2 cup slivered or sliced almonds, toasted 1/4 cup sesame seeds, toasted
Dressing: 1 cup light vegetable oil 4 T. sugar 4 T. seasoned rice vinegar 1 tsp. pepper 1 tsp salt Shake all dressing ingredients in a jar, taste and adjust with more sugar, etc as needed.
Don't add dressing or mix the noodles in with the slaw until ready to serve or it will get soggy.
Post by AlpineSlide on Jun 25, 2013 9:54:24 GMT -5
Hot Pizza Dip: Ingredients
1 {8 ounce} package cream cheese, softened
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp dried basil
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup pizza sauce or tomato sauce
2 tablespoons chopped green bell peppers (can substitute sliced jalapeno for extra heat)
2 ounces turkey pepperoni, chopped
2 tablespoons sliced black olives
Directions
In a small bowl, mix together the cream cheese and dried spices. Spread that mixture in the bottom of a 9″ pie plate that is microwave/oven safe.
Sprinkle 1/2 cup of mozz and 1/2 cup parm on top of cream cheese. Spread pizza sauce over all. Sprinkle with pepperoni, olives, and peppers. Then top with remaining 1/2 cup cheese.
Microwave for 5 minutes on High. Serve hot with crackers, crusty french bread, or tortilla chips.
1 box of yellow cake mix 1 large can cherry pie filling 1 can of crushed pineapple 1/2--1 stick butter
Mix fruit in the bottom of an 8x10 pan. Cover evenly with dry cake mix. Evenly s
I used to make this cake with my grandma all the time growing up. I, sadly, haven't made it since she died 16 years ago. It was so good. I used to try eating the dry cake mix before we could put it on top. For whatever reason, it just tasted so good.
I WANT THIS COOKBOOK. Pay you United States cash money.
RIGHT? She said that they're $5 a piece if they order 300. With GBCML's orders, we can knock that baby down to a buck a pop. C'mon frkls, let us order!!
18 frozen bread rolls (I use Rhodes, half a bag) 1 package cook n' serve butterscotch pudding (not instant) 1/2 cup butter 1/2 cup brown sugar cinnamon
Arrange frozen rolls in a bundt pan Sprinkle pudding and a little cinnamon over rolls Combine butter and brown sugar in pan, mix together over medium-high heat until almost boiling Pour butter/sugar mixture over rolls Cover and let rise over night In the morning, bake at 325° for 25-30 minutes Flip over onto platter and serve!
They are sooooo good, I get asked to bring them everywhere.
Post by charethcutestory on Jun 25, 2013 10:28:08 GMT -5
Quick Dirty Rice
1 lb smoked sausage 1 tbsp olive oil Half of 1 large onion, diced 1 red bell pepper, diced 1 can beans, drained and rised, either black or red 2 cups rice 1-2 tbs Tony Chachere's or other cajun spice blend
Saute sausage, red pepper, and onion on medium heat in olive oil 10 minutes or until onion is transparent.
When onion is ready add the rice and stir it around for 1-2 minutes.
While stirring rice add cajun spice to your taste.
Add beans.
Add 3.5 cups of water and scrape up the sticky bits on the bottom of the pan.
Cover rice and let cook on low heat, adding more water if needed. I usually need about 4 cups total.
4 T. butter ½ c. sugar 1 c. honey 2 eggs 1 t. vanilla 1 ½ t. baking soda ½ t. cardamom ½ t. cloves ½ t. allspice a pinch of nutmeg 4 c. flour
Cream butter, sugar, and honey together in large bowl. Beat in eggs and add vanilla. Combine soda and spices in small bowl; add to honey mixture and mix well. Stir in flour. (Dough will be soft.) Cover and refrigerate for about 1 hour.
Preheat oven to 350. With well floured hands, take a heaping teaspoonful of dough and roll into a ball. Place on greased or non-stick cookie sheet and bake for 10 minutes, or until golden.
As soon as the cookies come out of the oven, dip each one into the glaze and spread the glaze evenly over the tops using your fingers. Place cookies on a cool, dry surface. When finished glazing the tops, turning them over and glaze the bottoms. Completely cover the cookie with glaze, it will keep the cookie soft longer. Serve with tea or coffee.