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This archived content is from Mary Wilkins’ sewing and quilting message board “Sew What’s New,” which was retired in August 2007. It is being provided by “Sew What’s Up,” which serves as the new home for many members of “Sew What’s New.”
From: Addicted2Sewing
Date: 06-08-2007, 02:59 PM (1 of 29)
Ok I guess I will start, and I hope others will join in.
My first recipe is a yummy dessert that is always a big hit at any party, or just on a random day.

Jello pudding cake

1 Box of white or yellow cake mix
1 large box of strawberry jello
1 large box of vanilla instant pudding
1 container of whip cream

Bake cake according to box
while the cake is still hot, poke good
size holes all over the cake.
Mix the strawberry jello according to directions
then poor on top of hot cake.
Let cool.
Mix the instant pudding and spread evenly over cake.
Top with whip cream.
Enjoy!!!

I have made this several times and never have any leftovers. It's also a great summery treat.
User: Addicted2Sewing
Member since: 02-01-2007
Total posts: 133
From: Patty22
Date: 06-08-2007, 03:50 PM (2 of 29)
The Ultimate Chocolate Chip Cookie

cup Butter Flavor shortening (substitute Spectrum shortening as it has no trans fats)
1 cups light brown sugar (substitute Splenda brown sugar blend)
2 T milk (substitute soy milk or other liquid)
1 T vanilla
1 egg
1 cup King Arthur Flour
1 tsp salt (I omit)
tsp baking soda
1 cup semi-sweet chocolate chips
1 cup pecan pieces (if you omit nuts, add more chocolate chips)

Heat oven to 375 degrees F. Combine shortening, sugar, milk and vanilla in large bowl. Beat at medium speed until creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda and mix into creamed mixture until just blended. Stir in chocolate chips and pecan pieces. Drop rounded spoonfuls of dough on ungreased baking sheet. Bake at 375 oven for 8-10 minutes for chew cookies - DO NOT OVERBAKE – or 11 – 13 minutes for crisp cookies. 3 dozen 3” cookies.

Let's be honest here.....I definitely put more than 1 cup of chocolate chips into the batter :up:
Patty
User: Patty22
Member since: 03-29-2006
Total posts: 1194
From: gholloway
Date: 06-08-2007, 04:13 PM (3 of 29)
Corn Salad


2 cans whole kernel corn, drained

1/2 cup chopped red onion

1 cup chopped bell pepper

1 cup mayonaisse

Mix together and let it chill till ready to serve. Before you serve crush a bag of chili cheese fritos and mix into salad.


This is really easy and I have had no leftovers when I have taken it places.
User: gholloway
Member since: 06-07-2006
Total posts: 58
From: HeyJudee
Date: 06-08-2007, 05:07 PM (4 of 29)
Potato Pancakes

3 potatoes, peeled and grated
1 tbsp. grated onion
1 egg
1 tbsp. flour

Combine all ingredients. Add a dash of salt and pepper. For a bit of color, you can also add some chopped parsley or chives.

Melt 1 tbsp. butter and 1 tbsp. vegetable oil (I use olive oil) in a frying pan. Spoon the potato mixture into the pan using two spoonfuls of batter for each pancake.

Cook the pancakes until the edges start to brown, then flip and brown the second side. This takes about five minutes a side.

Makes about 6 medium pancakes, but can be doubled or tripled easily. Served hot with sour cream, potato pancakes go well with eggs or and meat course.
________________

I've often substitued zucchinni for the potatoes and added carrots to make Zucchinni Pancakes.
Sometimes I dip in ketchup too.
TTFN from
Judy
User: HeyJudee
Member since: 01-25-2005
Total posts: 1366
From: Bama
Date: 06-09-2007, 12:55 PM (5 of 29)
All of those sound great. :up:
Here's one for those of you watching your diet.

Low Fat Chocolate Cake

1 Devil's food cake mix
1 small can of pumpkin (not pie filling)
3/4 cup water

Mix all together well and bake as directed on cake mix package. Serve with fat free Cool Whip.

I made this and my kids didn't know it had pumpkin in it. It's also a good way to sneak some yellow veggies into your kids diet. I've also used mashed bananas in place of pumpkin for a choco-banana cake.
User: Bama
Member since: 03-21-2000
Total posts: 2116
From: Bama
Date: 06-16-2007, 11:56 PM (6 of 29)
We've been picking green beans from our garden. I found this recipe for green bean fries recently
www.recipezaar.com/191793
and planned to try it, but I was in a hurry yesterday and I used a Spicy Cajun Chicken Fry batter that I had instead. I boiled the whole fresh green beans (ends snapped off and strings removed) for 20 minutes, rinsed under cold water, and battered them with the Chicken Fry batter. Then fried in hot oil. I used Ranch dressing for dipping. They were delicious! Not something I would cook often because I don't like to fry a lot, but it was a nice change from regular green beans. Hubby loved them.
I want to try the other recipe when I have time, but the packaged batter mix on them turned out great and was fast. It's also good for fried green tomatoes.
Just wanted to share.
User: Bama
Member since: 03-21-2000
Total posts: 2116
From: plrlegal
Date: 06-17-2007, 02:26 AM (7 of 29)
Bama you just hit my soft spot -- fried green tomatoes!!! DH loves them also.

Patsy
Patsy
User: plrlegal
Member since: 05-19-2001
Total posts: 318
From: Magot
Date: 06-17-2007, 02:36 PM (8 of 29)
Mmmm mmmm Fishcakes!

I can pink salmon (large)
2 cup mashed potato
2 tablespoons horseradish sauce
breadcrumbs



Drain the salmon and combine the first three ingredients in a mixing bowl.

Take a good handful of the mixture and form into a round flat cake aprox 4inches in diameter and 1 inch thick.

roll in breadcrumbs

fry on each side until golden.


The horseradish is an aquired taste - you may wish to use only 1 tblsp - but it sure gives a kick to the fishcake.
Only serve one each, believe me. With fresh green salad or peas and grilled tomatoes (sprinkle of basil on the tomato) I don't tend to serve any other carbohyrate with this but if you need more then it is good with chips - sorry - fried or sauted potato.
love and kisses, Jan
Guts-R-Us
Cells a Speciality
DNA to order.
User: Magot
Member since: 12-22-2002
Total posts: 3626
From: HeyJudee
Date: 06-20-2007, 10:40 AM (9 of 29)
Kahlua Squares
(This is usually my Christmas treat)

1 cup flour
tsp baking powder
tsp salt
cup butter
cup brown sugar
1 egg, slightly beaten
cup Kahlua
1 cup chocolate chips
1 tbsp Kahlua for top

Mix dry ingredients. Cream butter and sugar. Mix egg, Kahlua, dry ingredients and chocolate chips.
Pour into a greased 9x9 pan. Bake at 350F for 20 minutes.
Cool 15 minutes and brush with Kahlua. Spread top with icing.

Icing
2 tbsp butter
1 tbsp Kahlua
2 tbsp milk
1 1/3 cup icing sugar

Heat butter over low heat until light brown.
Remove from heat and add Kahlua, milk and icing sugar. Mix well. When cooled, ice cake.
TTFN from
Judy
User: HeyJudee
Member since: 01-25-2005
Total posts: 1366
From: Magot
Date: 06-20-2007, 02:05 PM (10 of 29)
psssst


What is kahlua?
love and kisses, Jan
Guts-R-Us
Cells a Speciality
DNA to order.
User: Magot
Member since: 12-22-2002
Total posts: 3626
From: SummersEchos
Date: 06-20-2007, 02:30 PM (11 of 29)
coffee flavored liquor very tastey. :up:
Summer

FREE FALLIN
User: SummersEchos
Member since: 09-29-2004
Total posts: 884
From: lendube
Date: 06-20-2007, 07:18 PM (12 of 29)
Boy, that recipe got my tasters going and I don't even have a sweet tooth!

I have a recipe for Kahlua in case anyone wants it. Also for Bailey's Irish Cream. Taste just like the originals.

Oh, Jan, you don't know what you're missing. It's not cheap but it tastes so good in coffee, over ice cream, with milk or cream or just to sip straight with or without ice. Mmmmm. And no, I don't drink coffee. I'm a black tea drinker exclusively. :whacky:

Lennie
User: lendube
Member since: 08-06-2006
Total posts: 1548
From: Addicted2Sewing
Date: 06-21-2007, 12:48 PM (13 of 29)
Taco Soup

2 Cans of shoepeg corn
2 Cans of Stewed tomatoes
2 Cans of Light Kidney Beans
1 lb of Ground Beef
1 Package of Taco Seasoning ( I normally use a little more )

Cook ground beef and drain
Mix all and cook for about 45 minutes
(until good and bubbly lol)

To serve:
Crunch up several tortilla chips in small individual bowls
pour mixture on top
add cheese and sour cream

Fast and easy!!
User: Addicted2Sewing
Member since: 02-01-2007
Total posts: 133
From: MaryW
Date: 06-22-2007, 07:41 AM (14 of 29)
Thanks for starting this, I love it. Anyone wanna come to my house and cook something up. :bg:
MaryW
owner/editor of Sew Whats New
User: MaryW
Member since: 06-23-2005
Total posts: 2542
From: MaryW
Date: 06-22-2007, 07:43 AM (15 of 29)
Oh yes, and I would love the recipe for Kahlua and Baileys. A friend and myself used to really, really enjoy our Baileys on a Saturday after working all week. :bluewink:
MaryW
owner/editor of Sew Whats New
User: MaryW
Member since: 06-23-2005
Total posts: 2542
From: LeapFrog Libby
Date: 06-22-2007, 06:17 PM (16 of 29)
I love Kahlua...! ! ! I have been making my own for 35 years... Sometimes I used to find it hard to find vanilla beans, but they are plentiful now... I love Black Russians, and White Russians also...Lennie, you didn't mention either of those drinks... LOL
Sew With Love
Libby
User: LeapFrog Libby
Member since: 05-01-2002
Total posts: 2022
From: HeyJudee
Date: 06-22-2007, 06:56 PM (17 of 29)
Me too...I'm hoping that someone posts a Kaluha recipe. I usually try to buy a 40 oz bottle at the duty free so I'll be able to make my squares. Gonna be making a trip to the US next weekend so I'll be stocking up again!
TTFN from
Judy
User: HeyJudee
Member since: 01-25-2005
Total posts: 1366
From: lendube
Date: 06-22-2007, 09:20 PM (18 of 29)
By popular demand, ladies............

Kahlua

1 quart Vodka
4 cups water
4 cups sugar
1 ounce vanilla
3/4 cup instant coffee (I used decaf)

Boil water, sugar, vanilla 8 minutes, add coffee, boil 2 min. Cool to room temp, add vodka.

Irish Cream

1 3/4 cup Brandy
1 4 ounce can Eagle Brand Sweetened Condensed Milk
1/2 pint light cream (1/2 and 1/2)
4 eggs
2 tsp vanilla
2 tsp Hershey's Syrup
1/2 tsp almond extract

Whip eggs for 3 min. Add all other ingredients and blend 3 min.

Pretty easy and pretty tasty. (We won't mention calorie counts here!)

Lennie
User: lendube
Member since: 08-06-2006
Total posts: 1548
From: MaryW
Date: 06-23-2007, 08:09 AM (19 of 29)
I was hoping there would be no mention of the c_______ involved.
MaryW
owner/editor of Sew Whats New
User: MaryW
Member since: 06-23-2005
Total posts: 2542
From: Patty22
Date: 06-23-2007, 08:45 AM (20 of 29)
Judy....where are you coming to in the states?
:)

Too bad you can't come for the fabric sales!!!!!
Patty
User: Patty22
Member since: 03-29-2006
Total posts: 1194
From: chebber
Date: 06-23-2007, 05:19 PM (21 of 29)
3 boneless chicken breasts, either cubed and sauteed or boiled and shredded.
1 can cheddar soup
1 can cream chicken soup
1 can Rotel mexican fiesta tomatoes
salt and pepper to taste
8 oz cooked rotini pasta (supposed to be spaghetti, but I prefer rotini)

mix chicken and canned items and let simmer for a few minutes. Mix in the pasta and dig in. I add a can of mushrooms sometimes. Yummy and fast!
User: chebber
Member since: 03-22-2007
Total posts: 6
From: LeapFrog Libby
Date: 06-30-2007, 02:09 PM (22 of 29)
Kahlua--
this is my recipe.. A friend who is quite the ego-maniac about his tasting abilities said my recipe was by far the best homemade he had ever tasted and that only an 'expert' would be able to tell the difference.. I almost told him what he could do with his opinion. LOL
Kahlua--
2 cups sugar
2 cups water
1/2 cup instant coffee powder
1 quart vodka
1/2 vanilla bean (dried)
or 2 tablespoons pure vanilla extract

Boil sugar and water 5 minutes. remove from heat and stir in coffee powder. Let cool completely. Add Vodka and vanilla bean.. Pour into glass jar and cover with a good fitting lid... (I use screw top wine bottles). Set aside for 2 weeks ..Stir a couple of times a week. This is very economical and tastes exactly the same as the real thing to me..
Sew With Love
Libby
User: LeapFrog Libby
Member since: 05-01-2002
Total posts: 2022
From: lendube
Date: 07-23-2007, 12:26 PM (23 of 29)
Here's a recipe.........I know, fine one coming from someone who's had a baaaad month cookingwise. I got this off of www.recipezaar.com a year or so ago. Wonderful recipe and I've never made it the same way twice. As long as you keep the flour, eggs, and cheese ratios you can add whatever you want. It takes a while so don't expect to throw this together in 15 min. but it's not hard and really, really good. I always have it with sour cream and salsa.


Vegetable Quiche

1/2 cup onions, diced
1 green pepper, diced
2 cups cheddar cheese, shredded
2 tbsp. flour
4 large mushrooms
4 eggs
1 1/2 cups milk
1/2 tsp. salt
Dash cayenne or to taste

1. Saute onions, peppers, and mushrooms in one tbsp butter or marg. over med. heat for 10 min.
2. While vegetables are cooking, toss cheese and flour together.
3. Combine eggs, milk and seasoning and mix together.
4. Add cheese and vegetables to egg mixture and mix well.
5. Pour into greased pie dish (with or w/out pie crust) and bake at 375 degrees for about 45 min.
6. Let stand for 30 min. or so before serving.

Got one in the oven right now with bacon, onions, brocolli and mushrooms. Often I use different cheeses or meats. Starting to smell goooooood.Enjoy. Lennie
User: lendube
Member since: 08-06-2006
Total posts: 1548
From: HeyJudee
Date: 07-23-2007, 06:59 PM (24 of 29)
I'm gonna try Lennie's recipe but I also have an easy quiche recipe that I've made a lot and just love. I got it orginally from kraftcanada.com and have never really made the recipe exactly as written. But hey...maybe someone will...LOL

STOVE TOP Ham & Cheese Quiche

Ingredients
1 pkg STOVE TOP Chicken or Turkey Flavour Stuffing Mix
2 c. (500 ml) milk
2 eggs beaten
1 pkg (175 g) smoked cooked ham diced
1/2 c. (125 ml) each frozen peas and chopped red pepper
1 c. (250 ml) Kraft 3 Cheese Casserole Shredded Cheese

1. Mix stuffing crumbs with seasoning pouch in lightly greased quiche dish or pie plate. Spread over bottom and sides of dish. (In :Canada: there is only one pouch so I just spread it around the dish.)

(This part I've changed as the instructions said to combine everything and pour gently into the dish...not recommended....what a mess.)
2. Layer the ham, cheese and vegetables on top of the stuffing mix in the quiche dish. Combine milk & eggs and gently pour over the ingredients in the quiche dish.

3. Bake at 350F (180C) for 30 - 35 min or until set. (I find that it is closer to 50 min for me.) Let stand for 10 min before serving.
___________

What I usually do
- I dice up 1 cup of any left over ham available.
- I chop up frozen stir fry vegetables instead of the peas & red pepper.
- I grate Swiss Cheese (my preference) but have also tried it with grated chedder cheese.
TTFN from
Judy
User: HeyJudee
Member since: 01-25-2005
Total posts: 1366
From: Mom of Six
Date: 07-23-2007, 08:11 PM (25 of 29)
Here is a favorite at all our family parties I usually make 4X the batch for a big party (or double that if both sides will be there). My family is about 75 & DH is about 70.

Scalloped corn
2 eggs slightly beaten
8 oz. Sour cream
lb. Margarine melted
1 Jiffy corn muffin mix ( if I am out I use 1/2 of the dry ingredients it calls for in my cookbook)
1 can creamed corn
1 can whole kernel corn (drain liquid)

Mix together in order listed. Bake at 350 for about 50 minutes

this fits in a 3 quart baking dish.
Barb
Happiness is having time to sew!!
User: Mom of Six
Member since: 11-03-2001
Total posts: 1115
From: Kaitlinnegan
Date: 08-04-2007, 12:11 AM (26 of 29)
I made this awesome pizza today..here's a picture:

http://i73.photobucket.com/albums/i231/kemartin2/DSCN1551-1.jpg

It's from the Cheese Board cookbook (http://cheeseboardcollective.coop/Cookbook/Cookbook.htm) -- there is an older version available on Amazon.com, but I'm not sure if the recipes are the same. My sister gave me the cookbook after my boards scores came in -- she has lived in Berkeley for the last couple years.

I hesitate to post the entire recipe both because of copyright issues and because I didn't really follow it, but I'll give you the basic idea.

Fresh mushroom and sun-dried tomato pesto pizza

Ingredients: (I made one large pizza that will be about 4 meals for me)
Pizza crust -- from scratch, from a mix, or premade -- I used a very basic recipe that I can post later if I find it
Sun dried tomatoes
Garlic
Olive oil
Fresh ground black pepper
Red pepper flakes
Salt
Cremini or button mushrooms (I used 8 oz cremini)
1 medium onion
1 green bell pepper (I forgot this, and didn't miss it)
Mozzarella cheese - I used about 2 cups for a large pizza
Goat cheese - just a sprinkling - you could leave it out or substitute something else you like, but it does have a nice flavor

Cover the tomatoes in hot water and soak for 20-30 minutes. Mince one clove of garlic and set aside in a small bowl with 2 tablespoons of olive oil (this won't be used until after baking the pizza). Preheat the oven to 450. Make up your crust (my recipe only needs to rise for 20 minutes) and press it out on a pizza pan sprayed with cooking spray and sprinkled with cornmeal. Slice the mushrooms in this slices. Also, chop the onion and pepper. When the tomatoes are ready, remove them from the water and save the liquid. Puree them in a food processor with about 1 clove garlic, a few turns of black pepper, a few shakes of salt, and a few pinches of red pepper. Add 2 tablespoons olive oil, and add some of the soaking liquid little by little until the pesto is smooth. Toss the mushrooms with the pesto.

Assembling the pizza: Start with a layer of mozzarella, then the onions and green peppers, then mushrooms, then another layer of mozzarella, then top with a sprinkling of goat cheese. Mine only took about 15 minutes total in the oven -- the first 10 I did on a pizza pan, then I transferred directly to the oven rack to get a crispier crust. Brush the rim of the crust with the garlic and olive oil mixture immediately after removing from the oven.

The mushrooms did generate some juice that pooled around the edge of the crust -- I sopped it up a bit with a paper towel, but it didn't end up making the crust soggy. There is another recipe that involves roasting the mushrooms first -- I think that would eliminate that issue.

Anyway, if you want the proper version of the recipe, well, you'll just have to buy the book! :bg: I'm definitely going to be trying more recipes from it. There are tons of bread recipes, but I have to admit they are a bit intimidating.
http://www.sew-whats-up.com - the new home for Sew What's New
User: Kaitlinnegan
Member since: 03-20-2006
Total posts: 222
From: Mom of Six
Date: 08-04-2007, 09:54 AM (27 of 29)
I found this online yesterday & plan to make it for beakfast tomorrow.


Cheesy Brunch Casserole


Prep Time: 20 min
Total Time: 1 hr 20 min
Serves: 8 to 10

Ingredients

18 slices white or whole wheat bread (1 regular loaf), cubed

2 pkg. (8 oz. each) KRAFT Shredded Sharp Cheddar Cheese
8 eggs
3 cups milk
1/2 cup (1 stick) butter or margarine, melted
Optional add ins:
1 cup broccoli florets
1/3 chopped red pepper
Ham
Sausage
Mushrooms
Olives
Or whatever you like in your eggs

Preparation

LAYER 1/2 each of the bread, cheese and whatever other ingredients you like in greased 13x9-inch baking dish. Repeat layers.

BEAT eggs in large bowl. Add milk and butter; beat until smooth. Pour evenly over casserole.

BAKE at 350F for 50 to 60 minutes or until center is set.
Barb
Happiness is having time to sew!!
User: Mom of Six
Member since: 11-03-2001
Total posts: 1115
From: petro
Date: 08-04-2007, 12:05 PM (28 of 29)
````````Kahlua - can't wait to try these.

cheap, easy, tasty tuna tart:-
I ready made flaky pastry round
1 can tuna
2 plain yoghourts
few sliced mushrooms
pinch herbes de provence, salt and pepper
small amount of grated cheese

Night before, tip yogs into a couple of coffee filters, put into a seive over a bowl and strain overnight in fridge so you get a thick creamy 'cheese' *

unroll pastry circle and crimp edges, cover with finely sliced mushrooms. drain tuna can, mix it into the 'cheese' and saeson, spread it over the mushrooms. sprinle a bit of grated cheese on top and cook in hot oven for 25 mins til pastry is risen at he edges and browned.
User: petro
Member since: 07-09-2007
Total posts: 1
From: Addicted2Sewing
Date: 08-04-2007, 05:39 PM (29 of 29)
This is awesome and my husband LOVES it.

Mexican Chicken Casserole

2 1/2 lbs chicken, cooked & deboned
1 8 1/2-oz pkg. Doritos
1 Can cream of mushroom soup
1 Can cream of chicken soup
1 Bell pepper, chopped
1 Onion, chopped
1 Can rotel tomatoes or 1 8-oz jar taco sauce
1 Cup shredded cheese or 8 American cheese slices

Line a lightly greased 9x13-inch baking dish with Doritos.
Layer ingredients in dish, alternating Doritos and ingredients. Bake in a 350 degree oven for 45 minutes.
Serves 6-8

I mix everything together but the cheese and Doritos, then layer it.
User: Addicted2Sewing
Member since: 02-01-2007
Total posts: 133
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