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View Poll Results: What kind of recipes do you like?
Cookies & Cakes 2 11.76%
Main Dishes 15 88.24%
Side Dishes 4 23.53%
Desserts 3 17.65%
The Odds and Ends 4 23.53%
Salads 1 5.88%
Multiple Choice Poll. Voters: 17. You may not vote on this poll

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Old 10-28-2015, 12:12 PM   #1513
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Quote:
Originally Posted by flaggship1 View Post
I did a seach but couldn't find the OP with the recipe... lol. I love Ziti.
I found it. It is post #771. I did an advanced search using DinnerDiva and RV Gourmet and choose "posts" instead of threads. It brought up all the posts that DinnerDiva made in this thread. I had the advantage of knowing how the post was worded so looked for that one.
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Old 12-20-2015, 02:47 PM   #1514
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Just made these for our dog Honey - she loves them so thought I would share the recipe.

Peanut Butter Applesauce Dog Biscuits
3 cups whole wheat flour
2 cups oats
1 cup peanut butter
1 cup unsweetened applesauce
1 teaspoon baking powder

Preheat your oven to 350 degrees and grease two cookie sheets. Next, just mix all your ingredients, stirring until they’re well-mixed and ready for kneading. Knead the dough on a lightly floured surface. Depending on the oil in your peanut butter, you might have to add a teaspoon of olive oil if you find the mixture is a little too crumbly.

Roll the dough out to about 1/4 inch thickness then cut the dough in desired shapes and place on your cookie sheets.

Pop the cookie sheets in the preheated oven for about 25 minutes until lightly browned.

Let the doggie biscuits cool completely before serving them to your dog or refrigerating them.
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Old 02-08-2016, 07:40 PM   #1515
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Here is another bread pudding recipe. I am sure this can go in the crock pot too.

Tres Leches Bread Pudding With Vanilla Cream Sauce
1 loaf french bread, thinly sliced and cut into quarters
2¼ cups whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
½ cup sugar
1 Tablespoon vanilla
1 teaspoon salt
9 large egg yolks
¼ teaspoon rum extract

Vanilla Cream Sauce:
1⅓ cups butter
5 Tablespoons flour
3 cups heavy cream
½ teaspoon salt
2 teaspoon vanilla
1¼ cups sugar

Grease 9x13 baking pan.

Place bread slices in pan and set aside.

In a medium bowl, whisk together milk, sweetened condensed milk, evaporated milk, sugar, vanilla, rum extract, salt and egg yolks until smooth.
Pour over bread and bake 375 degrees F for 40-50 minutes, until golden brown and set.

Serve warm and top with Vanilla Cream Sauce.

Vanilla Cream Sauce:
In saucepan, melt butter on medium low heat. Add flour and cook 10 minutes, stir continually. Add salt, cream, and sugar and stir until mixture becomes thick.. Remove from hear and stir in vanilla. Pour warm over Bread pudding.
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Old 02-09-2016, 03:04 AM   #1516
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Quote:
Originally Posted by Sohapi View Post
Here is another bread pudding recipe. I am sure this can go in the crock pot too.

Tres Leches Bread Pudding With Vanilla Cream Sauce
1 loaf french bread, thinly sliced and cut into quarters
2¼ cups whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
½ cup sugar
1 Tablespoon vanilla
1 teaspoon salt
9 large egg yolks
¼ teaspoon rum extract

Vanilla Cream Sauce:
1⅓ cups butter
5 Tablespoons flour
3 cups heavy cream
½ teaspoon salt
2 teaspoon vanilla
1¼ cups sugar

Grease 9x13 baking pan.

Place bread slices in pan and set aside.

In a medium bowl, whisk together milk, sweetened condensed milk, evaporated milk, sugar, vanilla, rum extract, salt and egg yolks until smooth.
Pour over bread and bake 375 degrees F for 40-50 minutes, until golden brown and set.

Serve warm and top with Vanilla Cream Sauce.

Vanilla Cream Sauce:
In saucepan, melt butter on medium low heat. Add flour and cook 10 minutes, stir continually. Add salt, cream, and sugar and stir until mixture becomes thick.. Remove from hear and stir in vanilla. Pour warm over Bread pudding.
Looks amazing!
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Old 03-08-2016, 09:27 AM   #1517
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Love these!!! Its our new favorite brownie.

Lemon Brownies
3/4 C flour
3/4 C sugar
1/4 t salt
1 stick butter, soft
2 eggs
1 Tablesppon of Lemon juice
zest from 1/2 lemon (about 1t)

Glaze
1/2C powdered sugar
1 T lemon juice
additional lemon zest

Combine the flour, sugar and salt in a large bowl.
Mix in the softened butter.

In another bowl whisk the eggs with the lemon juice and zest.
Add to the larger bowl and mix well.

Pour into prepared 8X8 brownie pan.

Bake at 350 for 25 minutes.

You can double the recipe and bake in a 9x13 pan at 350 degrees for 30 minutes.

Remove and let cool, then glaze.
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Old 04-25-2016, 09:50 PM   #1518
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Went to a friends place and had these last weekend. Here is her recipe!

Bacon-Wrapped Cheesy Stuffed Jalapeños
12 fresh jalapeño peppers1
8 ounces cream cheese, softened to room temperature
1 cup shredded cheddar cheese2
1 clove garlic, chopped
1/2 teaspoon smoked paprika
12 slices bacon, cut in half
24 toothpicks

Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.

Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste - I add just a pinch. Spoon filling equally among all 24 jalapeño halves.

Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.
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Old 04-25-2016, 09:52 PM   #1519
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S'mores Bars
½ cup butter, room temperature
¼ cup brown sugar
½ cup sugar
1 large egg
1 tsp. vanilla extract
1⅓ cups all-purpose flour
¾ cup graham cracker crumbs
1 tsp. baking powder
¼ tsp. salt
2 king-sized Hershey’s milk chocolate bars
1 7oz jar Jet-Puffed Marshmallow crème

Preheat the oven to 350 degrees. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at low speed until combined.

Divide the dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough, 2 king-sized Hershey bars should fit perfectly side by side, but break it if needed to fit in a single layer. Spread marshmallow cream over chocolate. Place remaining dough in a single layer on top of the fluff/cream (most easily achieved by flattening the dough into small shingles and laying them together)

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
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Old 04-25-2016, 09:53 PM   #1520
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Chicken Jalapeno Popper Casserole
6 small Chicken Thighs
6 slices Bacon
3 medium Jalapenos (De-seed if you aren’t a fan of spicy)
12 oz. Cream Cheese
1/4 cup Mayonnaise
4 oz. Shredded Cheddar
2 oz. Shredded Mozzarella Cheese
1/4 cup Frank’s Red Hot
Salt and Pepper to Taste

De-bone all chicken thighs and pre-heat oven to 400F. Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken thighs for 40 minutes at 400F.

Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat.

Once bacon is mostly crisped, add jalapenos into the pan.

Once jalapenos are soft and cooked, add cream cheese, mayo, and frank’s red hot to the pan. Mix together and season to taste.

Remove chicken from the oven and let cool slightly. Once they are cool enough, remove the skins from the chicken.

Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese.

Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish. Optional: Top with extra jalapenos before you broil.
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Old 04-25-2016, 10:27 PM   #1521
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Peppers and cheese. Peppers and chicken thighs. Chicken thighs and anything!!

Hope you and Hunter are assimilating into Texas life.

You might go see Wayne in TC... he stuffs peppers too.
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Old 04-26-2016, 08:09 PM   #1522
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You know me I love peppers!!!!
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Old 04-26-2016, 08:17 PM   #1523
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Quote:
Originally Posted by Sohapi View Post
You know me I love peppers!!!!
I had a green Chile omelet today!
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Old 04-27-2016, 05:51 PM   #1524
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I make a lot of mexican food, menudo , pizzole, and use real mexican peppers, and found a lot of great recipes, the frugal chef has some good ones

Aztec Lasagna
Serves twelve
3 cups husked tomatillos
3 garlic cloves ‐ peeled
1 ½ cups cilantro ‐ leaves and stems
1 large jalapeño chili – seeded and membrane removed
1 small white onion – finely chopped
2 tsp. salt
2 tsp. black pepper
24 thin corn tortillas
½ cup Canola oil + 1 TBS for the onion
1 ¼ cups heavy cream – preferably Mexican or sour cream
1 ½ chicken breasts ‐ cooked and shredded – no skin
2 cups shredded cheese – Mexican blend or Cheddar or a combination of Mozzarella and Edam
Place the husked and rinsed tomatillos in a pot with the garlic. Cover with water and bring to a boil until
the tomatillos are cooked through. Cool them down and place them in a blender with some liquid, the
cilantro and the chili pepper. Blend until you have a smooth sauce.
Heat 1 TBS oil in a pot and add the onion. Cook for a few minutes until onion is lightly browned. Add
the blended tomatillos to the onion and cook, stirring occasionally, until salsa turns from bright green
and starts turning light brown. Season with salt and pepper and remove from heat. Add 1 cup of cream
and stir well. Set aside.
Preheat your oven to 350 degrees Fahrenheit.
Heat the remaining oil in a deep skillet. When it is really hot, add the tortillas – one at a time. Cook
them for a few seconds on each side, until they start to brown. Place them on a paper towel lined dish.
Spread the ¼ cup of cream at the bottom of a 9x13 pyrex dish. Place 1/3 of the tortillas on the cream. If
they have curled up when frying, go ahead and squish them down with t spatula. Do not worry if they
break. Add 1/3 of the green salsa on the tortillas – spreading it evenly on all of them. Add half of the
chicken and top with some cheese. Repeat the process one more time.
Add a final layer of tortillas and the remaining salsa. Cover the tortillas with the remaining cheese.
Decorate the top with chili strips – preferable poblano.
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Old 04-27-2016, 11:00 PM   #1525
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I had a green Chile omelet today!
I can happily say I do that a lot too Steve.
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Old 04-27-2016, 11:03 PM   #1526
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Quote:
Originally Posted by hammer55 View Post
I make a lot of mexican food, menudo , pizzole, and use real mexican peppers, and found a lot of great recipes, the frugal chef has some good ones

Aztec Lasagna
Serves twelve
3 cups husked tomatillos
3 garlic cloves ‐ peeled
1 ½ cups cilantro ‐ leaves and stems
1 large jalapeño chili – seeded and membrane removed
1 small white onion – finely chopped
2 tsp. salt
2 tsp. black pepper
24 thin corn tortillas
½ cup Canola oil + 1 TBS for the onion
1 ¼ cups heavy cream – preferably Mexican or sour cream
1 ½ chicken breasts ‐ cooked and shredded – no skin
2 cups shredded cheese – Mexican blend or Cheddar or a combination of Mozzarella and Edam
Place the husked and rinsed tomatillos in a pot with the garlic. Cover with water and bring to a boil until
the tomatillos are cooked through. Cool them down and place them in a blender with some liquid, the
cilantro and the chili pepper. Blend until you have a smooth sauce.
Heat 1 TBS oil in a pot and add the onion. Cook for a few minutes until onion is lightly browned. Add
the blended tomatillos to the onion and cook, stirring occasionally, until salsa turns from bright green
and starts turning light brown. Season with salt and pepper and remove from heat. Add 1 cup of cream
and stir well. Set aside.
Preheat your oven to 350 degrees Fahrenheit.
Heat the remaining oil in a deep skillet. When it is really hot, add the tortillas – one at a time. Cook
them for a few seconds on each side, until they start to brown. Place them on a paper towel lined dish.
Spread the ¼ cup of cream at the bottom of a 9x13 pyrex dish. Place 1/3 of the tortillas on the cream. If
they have curled up when frying, go ahead and squish them down with t spatula. Do not worry if they
break. Add 1/3 of the green salsa on the tortillas – spreading it evenly on all of them. Add half of the
chicken and top with some cheese. Repeat the process one more time.
Add a final layer of tortillas and the remaining salsa. Cover the tortillas with the remaining cheese.
Decorate the top with chili strips – preferable poblano.
Sounds yummy and a lot like a chicken enchilada that I make. I will be making this very soon! Thank you!!!
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