Several people thought the old post was to long to go through -- so per request here's a new thread. Let's put our favorite new raved about recipes and the ones we fix all the time here :) I'll start out with two of my favorites from this year!

~~LindaChicken

Posted by: Depo Replies: 10 Posted on: 6/1/2004 6:19:54 PM
#T360876
I took this to work with me today since my GF doesn't like anything warmer than an ice cube.I lost count of how many copies I made for people.HDMac,I've never had so many oohhhs,aahhhhs,mmmmmms and even acouple of quivering bodies.Everyone but one, and she's wierd so she doesn't count, loved it.A real keeper.
Thanks so much.
Crockpot chipotle Roast:
3 lb. chuck roast
1 tsp. salt
1 tsp. pepper
2 tsp. chili powder
2 tsp. cumin
3(or MORE) chipotles in adobo,chopped
1(4 oz.) can green chiles
1(7 oz.) can salsa verde
1 cup sliced onion
3 tsp. minced garlic
1 cup beef broth
Mix spices together and season the roast.Place in crockpot.Add remaining ingredients and cook on high for 5 hrs. or low for 7-8 hrs.Remove roast and shred with a fork,return to crockpot to heat through.
Serve with enchiladas,tacos or crusty rolls with sauce for dipping

I am having problems posting today! HDMac's roast I've reviewed this so many times some people think it's my recipes *grin* it's not hot if you shred the beef and don't put it back in the sauce. My grandson (5) can eat it that way, we love it! Don't let the peppers keep you from fixing this wonderful recipe :)

Here is the other huge hit at our home and with the entire family!!


Subject: Rec: Sweet Pork Tenderloin with Lime and Chipotle

Posted by: Dianae Replies: 13 Posted on: 7/19/2004 8:24:06 AM
#T383352

This turned out wonderfully last night for dinner, so by popular demand here is the recipe!

Sweet Pork Tenderloin with Lime and Chipotle:

*From August 2004 Southern Living

1 cup honey-Dijon mustard
2/3 C chopped fresh cilantro
½ C fresh lime juice
2-3 Tbsp. canned chipotle peppers in adobo sauce, minced
4 garlic cloves, minced
1 tsp. Ground cumin
¾ tsp. Salt
¾ tsp. Ground cinnamon
2 (¾ lb) pork tenderloins
¼ C water
¼ C chopped honey roasted peanuts

Stir together first 8 ingredients; remove and reserve 1 cup of mixture.

Place pork in a zip top plastic bag; pour remaining mixture over port. Seal and chill, turning occasionally, 2 hours.

Remove pork from marinade, discarding marinade.

Grill pork covered with grill lid, over medium-high heat (350-400 degrees) 8-10 minutes on each side or until a meat thermometer inserted into thickest portion registers 150 degrees, Remove from grill and let stand 10 minutes. Cut pork into slices.

Bring reserved mixture and ¼ cup water to a boil in a saucepan; reduce heat and simmer 2 minutes. Sprinkle peanuts over pork and serve with sauce.


Blended flavors in this are a treat! Please don't let the chipotle peppers make you miss these two great recipes! This is NOT the least bit spicy!


~~LindaChicken

Strawberry Bread

3 C flour
1 tsp salt
1 1/2-2 C sugar (depending on sweetness of berries)
1 tsp soda
2 tsp cinnamon
1 1/4 C oil
4 eggs, beaten
1 C nuts
2 1/2 C strawberries of frozen strawberries or fresh strawberries

Mix dry ingredients together. Add eggs and oil. Mix well. Add frozen strawberries. Mix well. Put into a bundt pan. Bake at 350° for 1 hour.
When using the strawberries if there big cut them in half. Also this cake is not good in hot humid days to sit for very long. For like all fruit it can ferment from heat. But it is delicous to eat plain with ice cream or cool whip. For dessert or for a snack or breakfast treat. I like to make it and pass it on to someone else for a g-ift for them to enjoy.

chicken stuff shell. Take any homemade stuffing recipe you have add shredded cooked chicken or you can use turkey with the stuffing add a can of broth or use about 2 cups of your own or less remember the shredded carrots and celery in the stuffing and a can of cream of mushroom soup mix and stuff already cooked pasta shells. Line them up in a pan then take a can of cream of chicken soup and can of milk mix together and pour all over the shells. Bake at 350 until hot. Serve. You can use as much chicken or turkey to the stuffing that you like.

This is one of my favorite breakfast foods:

2 Pillsbury pie crusts in the square box (let set out to room temperature)

1 pound roll Jimmy Dean Sausage

Lay each pie crust out flat, spread 1/2 of the roll of sausage (raw) on each of the piecrust. Roll each one tightly, jelly roll style. Wrap each one in foil or saran wrap. Refrigerate (chill) overnight, Slice in 1/2- 3/4 inch slices. Put on cookie sheet, bake 350 degrees for 25-30 mins or until brown. (Good hot or cold) Everyone raves about these everytime I take them someplace, and I never have any left to bring home.

This is a quick & easy little Hors'du vors, and my GS'S favorite midnight snack or anytime snack:

1 can refrigerated biscuits
Pepperoni
Sharp cheddar or Mozzerella cheese

Flatten biscuits, put 3-4 slices pepperoni in each top with cube of cheese, roll up and seal. Place on cookie sheet and bake 350 degrees on middle shelf of oven 15-20 mins or until golden brown, some cheese may sneak out onto pan but that's okay, soo good!!

Opt. may add just a tad of pizza sauce to biscuit before adding meat & cheese, then roll us.

Thank you girls -- this should be a great thread :)

Subject: Rec. Rev. Cream Cheese Crescent Rol Bars - Get your printers ready!
Posted by: kaykev Replies: 9 Posted on: 8/28/2004 9:26:38 AM
#T404821
These are soooo good! If you like cream cheese you have to try them. They are so easy and so delicious - the way we all like it! I made these for a Secret Sister get together last night at my church. I thought with all women I would have some to bring home since the men wouldn't be there to eat everything! LOL!! Well, not one was left so it is a good thing I snuck a sample before! I even had one lady come up to me and say she HAD to have the recipe. She said she had tracked down who made them because they were so good. I just laughed and said it is almost embarrasing how easy it is! Anyway, here is the recipe for those who missed it. Oh, and thanks to twinkle for posting it!

Crescent Roll Cream Cheese Bars

Ingredients:
2 cans of PB crescent rolls
1 8 oz. block cream cheese, softened
3/4 cup sugar, reserving 1/4 cup
cinnamon

In 13x9 pan, unroll one of the cans of crescent rolls and flatten out to cover the bottom of the pan. Depending on what type of pan you use, you may want to spray some Pam on the pan first. Next, mix together the cream cheese and 1/2 cup of sugar, and you may also add a tsp. of vanilla if desired. Spread this mixture on top of the flattened crescent rolls. Next, unroll the 2nd can of rolls and flatten these out on a floured surface and then place them on top of the cream cheese layer. In a small bowl, combine remaining sugar with a couple of tsp. of cinnamon. Sprinkle this mixture on top of the last layer. Be generous, making more cinnamon sugar if needed. Bake at 350 for about 15-20 minutes, or until golden brown.

Posted by: sadielady Replies: 8 Posted on: 8/26/2004 4:54:54 PM
#T404000
This recipe was originally posted by Maddymoo. There was an error in the original recipe and I've corrected it here. These scones are excellent...very rich and very filling.

Sadie

Subject: Starbucks Caramel Scones
Posted by: Maddymoo Replies: 1 Posted on: 7/22/2004 10:35:53 PM
#T385272
Starbucks Caramel Scones

3 cups flour
1/2 cup butter
3/4 cup half-and-half cream
1/3 cup sugar
1/2 tsp. salt (only if you use unsalted butter)
1 tbsp. baking powder
1 egg
2 tsp. vanilla
1 cup butterscotch chips
1/2 cup grated walnuts, optional

Topping:
1/3 cup butterscotch chips, finely chopped in food processor
1 egg white, lightly beaten with fork
confectioner's sugar, optional

Preheat oven to 425ºF.

Double stack 2 baking sheets. Line top baking sheet with parchment paper.

Combine flour and butter until coarse meal forms. Add sugar, baking powder and salt, combine well. Stir in cream, vanilla and egg, blending well to form a soft dough. Fold in butterscotch chips. (I combined the dry ingredients then cut the butter in, and added the butterscotch chips before adding the liquid ingredients.)

Scoop mixture onto baking sheet. Form into shape you wish. (I patted it into a round about an inch thick and cut it into 8 wedges. I like my scones big!!)

Place 1/3 cup chips in food processor and process until finely chopped. Do not over process. Brush tops with egg white; sprinkle ground butterscotch chips over top.

Bake until browned - 16-18 minutes. Dust with confectioner's sugar when cool. (I didn't dust with sugar. I was afraid that it would dissolve on the cinnamon chip topping and make the tops a bit sticky. I like my scones crusty!)

Note: You can also add 1/2 cup grated walnuts, if desired

This is a great recipe and it is so easy to make. Great in the cooler weather.

Creamy Wild Rice Soup
Snowteapots_IA

4 cups of water
1/2 t. salt
1/2 cup uncooked wild rice (I use Uncle Bens Long Grain & Wild Rice Original recipe
with 23 herbs and seasonings 6oz. box)

Bring to a boil & reduce heat, simmer for 50 to 55 minutes.

8 slices of bacon fried and crumbled
6 T. butter
3 T. chopped onion
1/4 cup shredded carrot
Saute the onion and carrot in butter until tender.

Stir in 1/3 cup flour
2 (14 oz.) cans chicken broth
1/4 teas. pepper

Mix all of the ingredients together so far.
Add1 cup Half & Half

I put this in my crockpot to stay warm. Don't boil though. This is very, very good on a cold winter night. I also have frozen the finished product in serving sizes to take for lunch later.

Jan

Here's another winner.

Olive Garden Zuppa Toscana

Author/Submitted by: Sonia Borges, guest relations for Olive Garden Italian Restaurant. Published 3/13/96 in the Minneapolis Star Tribune Taste Section.
Servings: 5
Categories: Pork / Soups

Ingredients:
1 1/2 cups Sausage links, spicy; about 12 links
3/4 cup Diced onions
6 slices Bacon
1 1/4 teaspoons Minced garlic
2 tablespoons Chicken stock
1 quart Water
2 medium Potatoes, cut in half and then into 1/4 slices
2 cups Kale, cut in half and then sliced
1/3 cup Heavy whipping cream


Directions:
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.

Jan

This is an old tried & true recipe.

A & P SPANISH BAR CAKES

This makes one 9 x 13-inch cake. It can be cut into bars by running a fork lengthwise across the icing to make it like the A&P Spanish Bar Cakes.
Preheat oven to 350ºF. Grease and flour a 9 x 13-inch pan.

Dry ingredients
2 1/2 C. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. grated nutmeg
Sift the above ingredients together and set aside.

Next ingredients
1/2 C. butter
1/4 C. solid shortening
1 1/2 C. granulated sugar
2 large eggs, beaten
1 tsp. pure vanilla extract
1 C. chunky applesauce
1 C. plump raisins (soak the raisins in warm water to plump them up while mixing the
other ingredients-drain before adding to batter)
1/2 C. rough cut toasted walnuts

Cream the butter, shortening together, add eggs and beat well. Turn mixer on low speed and add vanilla extract and applesauce. Add raisins and walnuts-keeping the mixer at low speed start adding the dry ingredients. DO NOT over-mix. Just make sure the flour is all in, then stop mixing. Pour into the pan and bake in the middle of the oven for 45 minutes or until the center tests done.

Cream Cheese Frosting
8 oz. cream cheese softened
4 T. butter
2 tsp. vanilla extract
2 1/2 C. confectioners' sugar
1/3 C. milk
1 T. fresh lemon juice
Beat well, adding more milk or confectioners' sugar to make it smooth and easy to spread.

Jan

Hi....great recipes. You can't beat tried and true family recipes.
~Barb~

Here is one we have had raves reviews on.

Posted by: catsgalore Posted on: 6/20/2003 1:02:49 AM
#R1715782
My DD makes this dish and it taste better than the one at Olive Garden.

Chicken Scampi with Linguine

2 lbs boneless skinless chicken breasts
1 egg beaten
3/4 c italian bread crumbs
1/4 c parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/2 c vegetable oil
1 lb linguine
1/2 c butter
4 cloves garlic, minced
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 tbsp butter
1/4 c chopped fresh parsley
lemon wedges

Cut the chicken into bite size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 tsp salt and 1/4 tsp pepper. Spread the coated chicken pieces on a rack or platter.

Heat 1/2 c oil in a large skillet. Add 1/3 of the chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with the remaining chichen pieces. Discard oil in teh skillet, and wipe out.

Cook pasta. While pasta is cooking, melt 1/2 c butter in the skillet. Add garlis and cook 1 min. Add cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken with the sauce. Do not allow chicken to cook further.

Drain pasta, and toss with the remaining 2 tbsp butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges. 8 servings

Catsgalore

Everyone raved about this recipe. It is a real winner.

Ladylock Squares
Posted by: ZeeRN_PA Replies: 14 Posted on: 11/8/2002 7:29:39 AM
#T102599
This is an awesome, easy recipe to make for Holiday cookies!

LADYLOCK SQUARES

Pastry:

1 box Pepperidge Farm puff pastry sheets

Filling:

1 cup sugar
½ cup Crisco
½ cup butter
½ cup milk
3 TBL flour
1 TBL vanilla
1 tsp. lemon juice
Powdered sugar

Pastry: Thaw pastry sheets according to package directions. Cut sheets into 1 to 2-inch squares (depending on how big you want your cookies to be—I usually go with about 1-inch). Place on ungreased baking F until light brown (approximately 10 to 12sheet 1 inch apart and bake at 350 minutes). Cool on paper towels. (They will puff up quite high.)

Filling: Beat filling ingredients at high speed until fluffy. Cut off the top (about one-half way) of each baked puff pastry square, apply filling and place top back on. Sprinkle with powdered sugar.

These are soooo good; I can never take them anywhere because they never make it out of the house!