What is the ONE ABSOLUTE BEST recipe you have ever discovered on the BB ???

bumping so I can find it next week. I'll be gone for the weekend and it's sure to be buried on page 40-something by the time I get back!

Alliea, There are so many, but I'll dig up a few~Janie~

Candykisses so many sound good. I have never heard of Buckeye Cake and I live in Ohio.

Need to check that one out .Thanks


Alliea

Thanks Janie- I know you have some Good ones.


Alliea

Bump

I don't have the recipe but Alabamakneenee's quich, My DH and my family loved it! (I don't eat eggs or cheese)

My family loves this one. It's easy and delicious!

Easy Pot Roast (delicious)
Posted by: krrispy Replies: 2 Posted on: 10/17/2006 2:34:42 PM
#T745565
Easy Pot Roast

3-4 pound chuck roast
1 envelope onion soup mix
1 jar pepper rings with liquid (about 15 ounce)

Put everything in the crockpot, including the liquid from the jar of peppers and cook on low for 7-8 hours. This is the best!

sallychai

posted by Triainatlanta this is a great eggplant dish. Jill


This is the best eggplant dish I have ever had and I have had people just "gorge" themselves on this. You do not need meat with this dish, but it is a wonderful side dish, too.
It is best made with good and fresh eggplant and GOOD fresh tomatoes.
It is absolutely fantastic!

Escalloped Eggplant a' La Parmesan

1 medium eggplant, unpared and sliced in 1/2 inch slices (you can peel)
2 large homegrown tomatoes, peeled and sliced (can use more)
1 large sweet onion, sliced and separated into rings
3/4 cup butter, melted and divided
1/2 tsp. dried basil - 1 1/2 T. fresh
3/4 tsp. garlic salt
1/2 lb. mozzarella cheese, sliced (I sometimes use grated/shredded)
2/3 slices very good whole wheat bread, toasted and made into crumbs - can use crushed harvest grain crackers or croutons -
2 T. Parmesan Cheese - freshly grated PLEASE - I usually add a bit more.

Preheat oven to 450 degrees. Arrange eggplant in the bottom of a 9 x 13 metal baking pan; top with tomato and onion slices. Drizzle 1/2 cup butter over the entire casserole: sprinkle with basil and garlic salt. Cover w/ foil and bake for 20 minutes. Remove from oven and top with mozzarella cheese which has been cut into triangular pieces (can use shredded). Toss crumbs w/ remaining melted butter and spread over casserole; top with Parmesan cheese and bake uncovered for 10 minutes.

This has become our favorite chicken soup. This soup was posted by BakeNGram_MI
It is wonderful, a neat twist to chicken soup Jill

Chicken Lima Bean Soup
1 # dry lg lima beans (I also have used white beans)
1 (3-3 1/2#) chicken or I used all chicken legs
3 qt water
2 celery ribs with leaves sliced
4 chicken bouillon cubes
2 1/2 tsp salt
1/2 tsp pepper
3 med carrots, chopped
4 cups chopped fresh spinach (I used half a 10 oz pkg frozen chopped)
2 T minced fresh parsley (I used dry)

In a dutch oven combine beans, chicken, water, celery, bouillon, salt and pepper and bring to boil
Reduce heat, cover and simmer for 2 hr or til beans are tender (I endedup simmering about 3 1/2 hr). Remove chicken and allow to cool. Debone and cut into chunks and return to soup. Add carrots simmer for 30 min or til tender. Stir in spinach and parsley and heat through.
About 12-14 servings.

My last recipe I'll post but by no means do I have no other "bests" is Kansasdeb and Dowies' sticky buns. It uses a bread machine but I do it by hand. Jill

Sticky Buns

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
dough:
1 1/4 cups water
3 tbs. butter or margarine
3 tbs.. sugar
2 tbs.. dry milk powder
1 tsp. salt
3 cups flour
2 tsp. yeast
filling:
1/3 cup butter or margarine -- softened
2/3 cup brown sugar
1 tbs.. cinnamon
sauce:
1/2 cup brown sugar
1/4 cup butter or margarine
1/4 cup corn syrup
1/2 cup pecans (optional)

Layer ingredients in bread machine pan and select dough setting. When completed turn dough onto floured surface. Roll out to a 16x10" rectangle.
Spread the softened butter or margarine over the dough. Sprinkle with brown sugar and cinnamon. Roll up from long side and pinch seam to seal. Cut into 12 slices.
In saucepan, combine brown sugar, butter or margarine and syrup. Cook until sugar is dissolved. Stir in pecans (if using). Pour into a greased 9x13" pan. Place buns over the top. Cover and refrigerate overnight and bake in the morning. Or - cover and let rise until doubled about 1 hour. Bake at 350° for 20 minutes. Cool for 3 minutes, then invert onto serving platter.
Dowie

For sure, it's Lindachicken's CINNAMON ROLLS. So wonderfully delicious. :-)

Thanks again Linda.

Now, now, that's like asking someone to choose a favorite child! LOL

I've got a quite a few BB keepers:

Candykisses Chocolate Caramel Brownie Cups
LindaChicken's Cinnamon Rolls
KansasDeb's Dinner Rolls
Cittie's Grilled Eggplant and Sweet Pepper Sandwiches
Rosienwy's Honey Roasted Parsnips with Sweet Potatoes and Apples
Maddymoo's Italian Chicken Rollups
NancyNJ's Kiebasa Maple Bites
Redraspberrygirl's Lemon Sage Turkey Cutlets
MWolverine's Maple Apple Crisp
Kathyf1's Pan Glazed Balsamic Honey Chicken with Basil
Star's Tollhouse Chocolate Chip Pie

:)
Jolene

This is just ONE of our favorites!

Subject: Caramel Pecan Pie
Posted by: gaudrey_GA Replies: 9 Posted on: 9/1/2003 10:15:53 PM #T224560
Gaudrey's Caramel Pecan Pie

36 Milk Caramels (Kraft Brand Preferred)
1/4 Cup Water
1/4 Cup Butter
3/4 Cup Sugar
3 Eggs, Beaten
1/8 Teaspoon Salt
1 Teaspoon Vanilla
1-1/2 Cups Chopped Pecans
1 10-Inch Deep Dish Unbaked Pie Shell

Melt caramels, water, and butter together over medium low heat until smooth, stirring constantly. Remove from heat. Combine sugar, eggs, salt, and vanilla. Add to caramel mixture and blend well. Stir in nuts and pour into pie shell. Bake at 350º until a knife come out clean when inserted near the center, about 45 to 50 minutes.

This is another favorite. Trish

RE: Peanut Butter Fudge
Posted by: DorothyR_in_Malibu Posted on: 11/21/2003 10:44:23 PM
Here's my favorite recipe. It is so good it is scary: This recipe belongs to my mother and it is the creamiest peanut butter fudge ever. Makes 1 - 9x13 inch dish (24 servings).

Creamy Peanut Butter Fudge

4 Cups White Sugar
1 Cup Light Brown Sugar
1/2 Cup Butter
1 (12 Fluid Ounce) Can Evaporated Milk
1 (7 Ounce) Jar Marshmallow Creme
1 (16 Ounce) Jar Peanut Butter
1 Teaspoon Vanilla Extract

1. Grease a 9x13 inch baking dish.
2. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.

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