EVEN MORE RECIPES.....

[judyb57]

No-Cook Divinty



1 package of white frosting mix
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 cup boiling water
1 pound powdered sugar
1 cup nuts

1.Mix frosting, corn syrup, vanilla and water.
2.Beat at high speed for 5 minutes, or until stiff peaks form.
3.Reduce speed to low and gradually add sugar.
4.Stir in nuts.
5.Drop by teaspoonfuls onto waxed paper.
6.Allow to dry at least 12 hours.
7.Store in airtight container.

 

[judyb57]

Cooking Tips
============ ========= ===

* If you've ever made soup or sauces and stored the leftovers in the
refrigerator, you know they thicken as they sit. But be careful
when you reheat it. On the one hand, you don't want it to scorch
from being too thick. On the other hand, you don't want to
overestimate how thick it is. Let it begin to warm up before you
add liquid (water, cream, milk, etc.) When it is just starting to
get warm, you will be better able to judge its consistency.

* If you don't have time to make a cream sauce for vegetables, just
combine equal parts mayonnaise and water used to cook the
vegetables. Season to taste.

* Instead of salting gravy, enrich both the gravy's color and flavor
by using a little soy sauce.

* When measuring shortening, first line the measuring cup with
plastic wrap. Spoon shortening into the cup, pack it tightly to the
rim and pull out by tugging on the plastic wrap. The cup stays
clean and the shortening can be used immediately or refrigerated.

 

[judyb57]

CREAM CHEESE LEMON BARS WITH KIT KAT CRUST

CREAM CHEESE LEMON BARS WITH KIT KAT CRUST

CRUST:

five 1 1/2 oz. kit kat bars

FILLING:

8 oz. cream cheese
2 cups powdered sugar
1 egg
2 T. fresh lemon juice
1 tsp. lemon extract
zest from one small lemon, 1 1/2 tsp.

TOPPING:

1/3 cup all-purpose flour
1/3 cup granulated sugar
1/2 tsp. lemon extract
2 T. butter, room temperature

Prepare Crust: Preheat oven to 400. In a food processor, finely chop kit kats. Spread evenly in an 8x8" pan, pressing lightly. Bake 5 minutes. Prepare Filling: In a large bowl with an electric mixer, beat cream cheese until creamy. Add powdered sugar, egg, beat until smooth, scraping down sides of bowl. Add lemon juice, extract, lemon zest, mix well. Pour filling evenly over warm crust. Prepare Topping: In a medium bowl or food processor, combine flour, sugar, lemon extract, butter until crumbly. Sprinkle over filling. Bake 18-20 minutes, or until topping is lightly browned. Cool completely, then cut into squares.


If anyone tries this, please send me samples

 

[CareyG]

Re: CREAM CHEESE LEMON BARS WITH KIT KAT CRUST

CREAM CHEESE LEMON BARS WITH KIT KAT CRUST

Yummy!!! That sounds delicious!!​

 

[sorcer3ss]

That sounds nice Judy, I bet my friend would like that recipe, she is always making slices etc for our church stalls and friends. I just gotta work out what all purpose flour is again, I know we have had this conversation before, we only have Plain and Self Raising Flour here.

 

[judyb57]

Plain is what you need.

 

[sorcer3ss]

Thanks hon

 

[judyb57]

Aunt Gin's Vegetable Soup (Crock Pot)

Aunt Gin's Vegetable Soup (Crock Pot)

Serving Size : 12 Preparation Time: 0:30
Categories :


Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 pound stew meat or cooked chicken
2 potatoes -- chopped
32 ounces canned whole tomatoes -- quartered
-- or canned diced tomatoes
14 ounces corn -- with juice
14 ounces green beans -- with juice
1 onions -- chopped
2 cups chopped cabbage -- (I use 3/4 bag of
-- coleslaw mix to save time)
1/4 cup sugar
1/2 cup celery
salt and pepper

1. Combine all ingredients in large crock pot.

2. Cook on low at least 8-10 hours.

3. You can use home canned or store bought vegetables. (If you use salt-free
vegetables, you will need to cut back on the sugar.) I have found it best to
freeze leftovers after 24 hours, if you add the onion, or the flavor really
starts to get strong. If not, you can store it for several days in the
refrigerator and reheat as needed. It works well to put all the ingredients
in the crock pot the night before, store in the refrigerator and then cook
the next day.

Nutrition (calculated from recipe ingredients)
------------ --------- --------- --------- -------
Calories: 162
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 29.5mg
Sodium: 35.2mg
Potassium: 399.3mg
Carbohydrates: 15.1g
Fiber: 1.8g
Sugar: 8.4g
Protein: 9.8g

Recipe Author: Marg (CaymanDesigns)

Recipe Source: food.com

Web Page:
http://www.food. com/recipe/ aunt-gins- vegetable- soup-crock- pot-91938

 

[judyb57]

Amazing Vegetable Soup

Amazing Vegetable Soup (South Beach Diet)

Serving Size : 12 Preparation Time: 0:20
Categories :


Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
2 quarts chicken broth or vegetable broth
10 ounces ad green cabbage -- shredded (I use angel
-- hair shredded cabbage) or shredded
-- cabbage for coleslaw (I use angel hair
-- shredded cabbage)
1 head celery -- washed and sliced
1 leeks -- rinsed, trimmed, and sliced thinly
5 garlic cloves -- peeled and minced
1 cup fresh green beans -- cut into 2-inch lengths
1 medium zucchini -- cut into 1/4 inch rounds (I leave out)
1 medium summer squash -- cut into 1/4 inch
-- rounds (I leave out)
15 ounces diced tomatoes -- drained
14 1/2 ounces navy beans -- rinsed and drained
shredded parmesan cheese -- optional garnish
basil pesto -- optional garnish

1. Combine broth, cabbage, celery, leek, garlic, and green beans in an
8-quart soup pot. Bring to a boil, reduce heat, and simmer until green beans
are just tender.

2. Add tomatoes, zucchini, and squash (and navy beans, if using) and cook an
additional 45 minutes.

3. Serve hot, sprinkled with Parmesan cheese or with a spoonful of pesto
stirred in, as desired.

Nutrition (calculated from recipe ingredients)
------------ --------- --------- --------- -------
Calories: 141
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 2.1mg
Sodium: 41.5mg
Potassium: 523.5mg
Carbohydrates: 24.3g
Fiber: 9.2g
Sugar: 2.7g
Protein: 9.2g

 

[judyb57]

Baked Potato Soup

Serving Size : 10 Preparation Time: 2:00
Categories :


Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
4 large baking potatoes -- about 2 3/4 lbs
3/4 cup butter or margarine
3/4 cup flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups milk
1 cup sour cream
1/4 cup green onions -- thinly sliced
10 slices bacon -- cooked and crumbled
1 cup shredded cheddar cheese

1. Bake potatoes at 350 degrees for 65-75 minutes or until tender. Cool
completely.

2. Peel and cube potatoes.

3. In a large saucepan - melt butter; stir in flour, salt and pepper until
smooth. Gradually add milk.

4. Bring to a boil; cook and stir for 2 minutes or until thickened.

5. Remove from the heat; whisk in sour cream.

6. Add potatoes and green onions.

7. Garnish with bacon and cheese.

Nutrition (calculated from recipe ingredients)
------------ --------- --------- --------- -------
Calories: 556
Calories From Fat: 378
Total Fat: 42.5g
Cholesterol: 96.1mg
Sodium: 640.2mg
Potassium: 673.8mg
Carbohydrates: 28.5g
Fiber: 2g
Sugar: 8.2g
Protein: 15.4g

 

[CareyG]

That soup looks like something my youngest son would love. He loves anything potato!!​

 

[judyb57]

Snickers Bar Fudge

8 (2.07 ounce) Snickers candy bars
3 cups granulated sugar
3/4 cup butter (No substitutes)
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract

Line a 9-inch square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-inch slices; set aside. In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234 degrees F (soft ball stage), about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow creme and vanilla extract until smooth. Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares.
Yields 4 pounds (about 7 dozen).

 

[sorcer3ss]

That sounds like another good one for my friend, but once again I have a question - what is a jar of marshmallow creme?

 

[judyb57]

Not sure how to explain it, google it.

 

[CareyG]

That sounds like another good one for my friend, but once again I have a question - what is a jar of marshmallow creme?

Fluff......you dont have anything called Fluff over there?​

 

[judyb57]

3 LAYER RED VELVET CAKE (Here you go Carey!)



2 c. cake flour

2 c. sugar

2 c. Wesson oil

1 c. buttermilk

2 eggs

1 tsp. vinegar

1 tsp. cocoa

1 tsp. vanilla flavoring

1 tsp. salt

1 tsp. baking soda

1 bottle red food coloring ICING:

1 (8 oz.) cream cheese

1 box confectioners' sugar

1 stick butter

1 tbsp. vanilla flavoring

Add cake flour and sugar in bowl, then add in the oil, buttermilk, eggs,

vinegar, cocoa, vanilla flavoring, salt, baking soda and food coloring; mix

together. Grease and flour pans. Heat oven to 350 degrees. Bake layers for

25 minutes.

ICING: Mix all ingredients together until smooth and spread over cake.

 

[CareyG]

3 LAYER RED VELVET CAKE (Here you go Carey!)

Woohoooooo thanks!!
​

 

[nalgenie]

That sounds like another good one for my friend, but once again I have a question - what is a jar of marshmallow creme?

where i come from its called marshmellow fluff, if that helps...


you guys have some nice recipes, thanks

 

[nalgenie]

Re: Amazing Vegetable Soup

Amazing Vegetable Soup (South Beach Diet)

Serving Size : 12 Preparation Time: 0:20
Categories :


Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
2 quarts chicken broth or vegetable broth
10 ounces ad green cabbage -- shredded (I use angel
-- hair shredded cabbage) or shredded
-- cabbage for coleslaw (I use angel hair
-- shredded cabbage)
1 head celery -- washed and sliced
1 leeks -- rinsed, trimmed, and sliced thinly
5 garlic cloves -- peeled and minced
1 cup fresh green beans -- cut into 2-inch lengths
1 medium zucchini -- cut into 1/4 inch rounds (I leave out)
1 medium summer squash -- cut into 1/4 inch
-- rounds (I leave out)
15 ounces diced tomatoes -- drained
14 1/2 ounces navy beans -- rinsed and drained
shredded parmesan cheese -- optional garnish
basil pesto -- optional garnish

1. Combine broth, cabbage, celery, leek, garlic, and green beans in an
8-quart soup pot. Bring to a boil, reduce heat, and simmer until green beans
are just tender.

2. Add tomatoes, zucchini, and squash (and navy beans, if using) and cook an
additional 45 minutes.

3. Serve hot, sprinkled with Parmesan cheese or with a spoonful of pesto
stirred in, as desired.

Nutrition (calculated from recipe ingredients)
------------ --------- --------- --------- -------
Calories: 141
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 2.1mg
Sodium: 41.5mg
Potassium: 523.5mg
Carbohydrates: 24.3g
Fiber: 9.2g
Sugar: 2.7g
Protein: 9.2g

Hey Judy, this sound like a great soup. I used to have a cabbage soup I made years ago when I wanted to lose weight that was similar to this. One thing I wanted to know...what is angel hair cabbage? and the other thing is, how does it come out when you use the coleslaw mix, that sounds like a nice shortcut, but only it if tastes good, because i really love cabbage.

thanks, nal

 

[nalgenie]

wow, this thread is making me hungry...i havent eaten in a week.
everything sounds so yummy, especially that CAKE!