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~ SHARED RECIPES & REVIEWS for November ~
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dutchmom4
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Joined: 12 Oct 2006
Posts: 3380
Location: Michigan

PostPosted: Sat Nov 03, 2007 3:55 pm    Post subject: ~ SHARED RECIPES & REVIEWS for November ~ Reply with quote

No wings in the freezer. So, I tried Jennifer's recipe with chicken drumsticks. Oooooh! So yummy.


STICKY WINGS by Jennifer - Motherof2Boys

5 lbs frozen chicken wings
-- Put in deep pan.

5 oz soy sauce
2 c. brown sugar

-- Stir together and pour over wings. Cover with foil and bake @ 350 for 1 1/2 hours.
-- Remove foil and continue baking for 1 hour or until liquid has evaporated and wings are sticky.
-- I sometimes have to remove some of the liquid after the 1 1/2 hours.
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Last edited by dutchmom4 on Mon Nov 05, 2007 6:02 am; edited 1 time in total
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3380
Location: Michigan

PostPosted: Mon Nov 05, 2007 5:53 am    Post subject: Reply with quote

This is on the menu tonight. Originally posted on TOHBB by Katemarie and Lindachicken.

Subject: ~!~ Sour Cream Noodle Casserole ~!~
Posted by: katemarie_ia Replies: 6 Posted on: 2/5/2007 6:52:58 AM
#T792960

from an email group this morning:

SOUR CREAM NOODLE CASSEROLE

1 (8 oz.) pkg. medium noodles
1 lb. ground beef (I used sausage)
1 tbsp. butter
1/4 tsp. garlic salt
1/8 tsp. black pepper
1 c. tomato sauce
1 c. sm. curd Cottage cheese
1 c. sour cream
1 c. chopped green onions
1 c. shredded sharp Cheddar cheese (or your favorite)

Cook noodles in boiling salted water. Rinse and drain. Brown meat in butter, then add salts, pepper and tomato sauce. Simmer for 5 minutes. Combine Cottage cheese, sour cream, chopped onions and noodles. Alternate layers of noodle mixture and meat mixture in a 2 quart casserole dish, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350 degrees for 25 minutes or until cheese is melted and browned.

From : AbakersDelight mailing list Chef Tamara
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pattit
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Joined: 25 Nov 2006
Posts: 6219
Location: Central PA

PostPosted: Tue Nov 06, 2007 1:02 pm    Post subject: Reply with quote

My my that casserole sure sounds good!
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dutchmom4
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Joined: 12 Oct 2006
Posts: 3380
Location: Michigan

PostPosted: Tue Nov 06, 2007 8:35 pm    Post subject: Reply with quote

Ann - This recipe looks great. Hope you don't mind that I'm posting a copy on the recipes page.

-- Vicki

========================


Pumpkin Rolled Cookies

cup shortening
cup sugar
cup brown sugar
1 cup pumpkin
1 tsp vanilla
1 cup pecans, toasted, chopped
2 cups flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 tsp cinnamon
1/2 tsp ginger
tsp nutmeg
1/8 tsp cardamom

Chill dough, roll, cut, bake in a 350 oven for 12-15 minutes. If cookies are rolled thicker, they will be puffy cake-y cookies
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Ann_Marie_PA
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Joined: 21 Jun 2007
Posts: 5198
Location: near Lake Erie

PostPosted: Wed Nov 07, 2007 4:20 am    Post subject: Reply with quote

Vicki - you beat me to it. Smile Was getting ready to copy & paste it over here. Smile

These are really good! I tried to cut them while chilled but I didn't do a good job so just made a drop cookie. If you do them as drop cookies, you want to go a little smaller than a tablespoon.
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dutchmom4
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Joined: 12 Oct 2006
Posts: 3380
Location: Michigan

PostPosted: Thu Nov 08, 2007 1:07 pm    Post subject: Reply with quote

Posted by Ann Marie:

Here is the recipe, another favorite of Jim's.

Toffee Chip Cookies
Taste of Home April 8, 2002

1 cup butter or margarine, softened
1/2 cup vegetable oil
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
3-1/2 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
3 cups crisp rice cereal
1 cup quick-cooking oats
1 cup flaked coconut
1 cup pecans
1 cup English toffee bits or almond brickle chips

In large mixing bowl, cream butter, oil, sugars and vanilla. Add eggs, one at a time,
beating well after each addition. Combine the flour, cream of tartar, baking soda and salt; add to creamed mixture. Stir in remaining ingredients.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 10 - 12 minutes or until lightly browned. Remove to wire racks to cool.

Yield: 12 dozen.
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dutchmom4
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Joined: 12 Oct 2006
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Location: Michigan

PostPosted: Thu Nov 08, 2007 1:08 pm    Post subject: Reply with quote

Posted by Ann Marie:

Butter Balls (from Mom)

1 cup oleo
cup confectioners sugar
tsp. vanilla
1 3/4 cup flour
cup nuts

Cream oleo, sugar, vanilla together. Add flour and nuts. Chill for one hour. Shape into balls. Bake at 350 for 20 minutes. Dust with powdered sugar while warm.
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dutchmom4
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Location: Michigan

PostPosted: Thu Nov 08, 2007 1:09 pm    Post subject: Reply with quote

Posted by queenietwo:


Here is my meat dressing recipe in case anyone is interest it.

Meat Dressing (for about a 14 pound turkey)

If this dressing does not all fit into the cavity or breast/neck area put the balance in a casserole dish for about an hour beside the turkey.

Turkey giblets (heart, liver, gizzard and the neck-boil these ahead of time in water to cover and when cool cut up into small pieces, save liquid to add to drippings from the bird for the gravy)
3 lbs. of grd. beef or a mix of beef and pork
3 slightly beaten eggs
1 1/2 cups dried bread crumbs
1 cup chopped onions
4 minced cloves of garlic
1/4 cup dried parsley flakes
1 tbsp. salt
2 tsp. sage
2 tsp. poultry seasoning
1/2 cup grated Parmesan
1 tsp. black pepper

Mix all together. Fill cavity of bird and if the bird is not large enough to hold it all then some can go into the neck/breast area under the skin. If there are still leftovers place in a casserole dish beside the turkey for one hour.
**If stuffing a chicken for roasting reduce this to 1/3

Marlene
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cookiebakr
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Joined: 12 Oct 2006
Posts: 2224
Location: SW OH

PostPosted: Thu Nov 08, 2007 2:28 pm    Post subject: Reply with quote

When I went to Starbucks today, I noticed they had their Cranberry Bliss bars in the pastry case. I love these things, but didn't buy any because I had already ordered pumpkin bread. I got this recipe from one of the girls at work and they are so good - if they are around, I find it difficult to keep away from them. I also have this recipe posted in my recipes on my profile.

Sheryle


Cranberry Bliss Bars - Ala Starbucks

For Cake Base:
2 sticks margarine (or butter if you want to indulge) -- softened
1 and 1/4 cups brown sugar-- packed
3 large eggs
1 teaspoon ground ginger
1 teaspoon vanilla
1/4 teaspoon salt
1 and 1/2 cups flour
1/4 cup minced dried cranberries
1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely chopped
1/4 cup minced candied ginger

For Frosting:
4 ounce cream cheese -- softened
1 and 1/2 cups powdered sugar
2 Tablespoons butter -- softened
1 teaspoon vanilla

For Garnish:
2 Tablespoons minced dried cranberries
1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) -- melted

Preheat oven to 350 and lightly grease a 9x13 pan.

Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.

When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.

Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy.
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Last edited by cookiebakr on Thu Nov 08, 2007 8:58 pm; edited 1 time in total
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3380
Location: Michigan

PostPosted: Thu Nov 08, 2007 5:59 pm    Post subject: Reply with quote

Patti -
Is this the recipe you were referring to?



=================================


I added 1/2 teaspoon of cinnamon to the dry ingredients. Some people, including Applepraline, sometimes have doubled the topping mixture.... depends on personal preference. Prepare to have enough apples for another loaf, because this disappears quickly.
-- Vicki - dutchmom4


Applepraline's APPLE PRALINE BREAD WITH PECANS

1- cup granulated sugar
1- 8oz. carton dairy sour cream
2- eggs
2- tsp. vanilla
2- cups all purpose flour
2- tsp. baking powder
1/2- tsp. baking soda
1/2- tsp. salt
1 1/4- cups chopped, peeled tart APPLE (firm)
1- cup chopped pecans
1/4- cup butter or margarine
1/4- cup packed brown sugar

-- In large mixing bowl beat together granulated sugar, sour cream, eggs, and vanilla on low speed of an electric mixer till combined, then beat on medium speed for 2 minutes.
-- Stir together flour, baking powder, baking soda, and salt; add to sour cream mixture, beating on low speed till combined. Stir in APPLE and 1/2 cup of the pecans. Turn into a greased 9x5x3 inch loaf pan. Sprinkle with remaining chopped pecans; press lightly into batter.
-- Bake in a 350 oven for 55-60 minutes or until a tooth pick inserted in center comes out clean. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent over browning.) Cool in pan on a wire rack for 10 minutes.
-- Meanwhile, in a small saucepan combine butter or margarine and brown sugar; cook and stir till mixture comes to a boil, reduce heat and boil gently 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture. Makes 1 loaf.
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