Subject: **Microwave Scalloped Potatoes -- easy, fast!**
Posted by: suzycreamcheese_MI Replies: 12 Posted on: 6/4/2004 9:27:17 AM
#T362144
This is from Quick Cooking Jan/Feb '02 and I just got around to trying it -- it's a keeper now!

MICROWAVE SCALLOPED POTATOES

1 can cream/chicken soup (if doubling, use 1 each cream/chick & cream/mushroom)
3/4 cup evaporated milk
4 medium potatoes, peeled and sliced 1/8 inch slices
1 cup (4 oz) shredded cheddar cheese
1/4 cup chopped onions
1/2 tsp. salt
1/8 tsp. pepper
1 TBSP. grated parmesan cheese, optional

In a 3-qt. microwave-safe dish, combine soup and milk until blended. Stir in the potatoes, cheddar cheese, onion, salt, and pepper. Cover and microwave on high for 10 minutes; stir. Cook 10-12 minutes longer or until the potatoes are tender (mine took twice this amt. of time); stir. Sprinkle with Parmesan cheese if desired (I didn't desire :)

Yield 6-8 servings (more like 4-5!)

Posted by: starshineeliz Replies: 2 Posted on: 8/29/2004 11:44:41 PM #T405460 Posting for my modest friend: This cake has had rave review after rave review after rave review. I believe it could satisfy any chocolate craving!!

Posted by: suzycreamcheese

This is the best tasting, gooiest, moistest chocolate cake I've ever had!!!

NEVER-ENDING CHOCOLATE BUNDT CAKE

1 (18.25 oz) devil's food cake mix (mine was DH Moist Deluxe Dk. Choc. Fudge 17.53 oz)
1 (3.9 oz.) pkg. dark fudge instant pudding mix (I didn't look at the ounces, it was the small one!)
1 1/4 cups buttermilk (I used 2% milk with lemon juice)
1/2 cup vegetable oil
1/2 cup chocolate syrup
4 eggs
1 cup semi-sweet chocolate chips.

Preheat over to 325 degrees. In large bowl, combine cake mix, pudding mix, milk, oil, syrup, and eggs. Beat on low speed to blend, then beat on medium speed for 2 to 3 minutes. Gently stir in chocolate chips and pour batter into greased and floured 12-cup capacity Bundt cake pan.

Bake for 55 minute to 1 hour (mine was about 58 minutes) or until cake tester comes out clean. Let cake cool in pan for 10 minutes, and then turn out onto cooling rack. Sprinkle with powdered sugar for garnish or drizzle with Chocolate Glaze. (I used Chocolate Glaze)

To make it look extra special, drizzle over white over the dark chocolate glaze. It adds a lot of pizzazz for a professional-looking touch. (I didn't use the white glaze)

Chocolate Glaze

1 cup semi-sweet chocolate chips
2/3 cup evaporated milk (the teeny can)

Combine chocolate and milk in small saucepan. Cook and stir over low heat until blended and mixture comes to a boil. Lower heat and cook, stirring constantly until thickened. (This makes A LOT OF GLAZE!!!)

WHITE CHOCOLATE DRIZZLING GLAZE

1/4 cup white chocolate baking chips, melted

***For a quick and easy way to drizzle the glaze, put the melted chocolate in a plastic bag (like a sandwich bag) and snip off a corner. Then squeeze the bag gently to drizzle the chocolate. (This works great!)

Subject: This is the best banana pudding recipe I have ever made.
Posted by: Homestyle Replies: 1 Posted on: 8/30/2004 10:18:29 AM
#T405577
and it is of course a Paula Deen's recipe! This recipe has been posted before but it is too good not to be forgotten. I made two batches yesterday for a potluck. Not a smidgen was left and that was embarrassing because there were several other banana pudding there too that wasn't all eaten! I didn't use the Chessman cookies, I used vanilla wafers in one and animal crackers in one for the kids. Here is the recipe. Oh, I can't find a 5 oz box of instant pudding anywhere, I used a 3.4 ounce box. That is the biggest I could find.

No Bake Rich Banana Pudding

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve

It's great to see another wonderful post from which I can copy so many recipes!

Bump

Subject: Mindy92.... Your blueberry Bundt cake was Wonderful!!! :)
Posted by: GreenChili Replies: 0 Posted on: 8/30/2004 6:09:44 PM
#T405827
Hi Mindy,
Just wanted to let you know I made your cake the other day and it's fabulous! I followed your recipe to a T... but had to put my own personal stamp on it. LOL I added a teaspoon of lemon extract to the batter and did drizzle on some vanilla frosting. Love this cake and will make again. Thanks so much for sharing it with us. =)

Lori

Most of our family's favorite recipes I've taken from right here on the BB - you guys are awesome! So when I saw the post by Star encouraging us lurkers to post an awesome recipe, I just had to share this one with you. I don't know the origin of it, but I have never seen it posted here. A dear friend gave this to me a few months ago, and I have lost count of how mnay time I've made it already! In fact, this is the cake my DD requested for her 8th birthday party this summer! The recipe is so simple and quick, the cake stays moist and is oh, so good! :)
Enjoy!
Mindy

Blueberry Bundt Cake

1 Duncan Hines Butter Recipe Golden Cake Mix ** (See note below)
1 sm. package instant vanilla pudding
1 8 oz. cream cheese, softened
1/2 C oil
3 eggs
2 C blueberries
powdered sugar

Grease and flour bundt pan. Mix first 5 ingredients together on low speed for 30 seconds, then on medium speed for 2 minutes. Gently add blueberries. Pour into bundt pan. Bake at 325^ for one hour. Cool 15 min. and remove from pan. When completely cooled, sprinkle with powdered sugar.
** I have tried brands other than Duncan Hines, and they do not rise as well as the DH brand.

This is such a wonderful idea. I think you are just the most wonderful
bunch of people and the recipes
are simply great!!

I am truly addicted to this
board and I appreciate each person
that contributes their time and
recipes.

This recipe is very tasty!

Soft Taco Casserole

1 lb hamburger, fried
1 pkg taco seasoning
1 can refried beans
1 can cream of mushroom soup
1 1/2 to 2 c sour cream
1 1/2 C shredded cheese
Lettuce
tomatoes
black olives, (opt)
taco sauce
10 floured tortillas

combine meat, beans taco seasoning and soup. spread 1 cup sour cream on bottom of 9x2x13" pan. Divide meat mixture onto tortillas. Roll up and lay on top of sour creeam. Spread 1 cup sour cream on top and add cheese. Bake uncovered at 350 for 1/2 hour. After removing from oven add olives , lettuce, and tomatoes on top. serve with taco sauce. Serves 8 to 10

enjoy

Kara

Subject: Rec Review: another winner from Cubbybear!
Posted by: my5kidsmom__OH Replies: 2 Posted on: 9/6/2004 7:32:51 AM
#T408325
Well, I made Cubbybear's Country Style Steak 2 nights ago and all 5 of our kids LOVED it, which never happens. It was super-easy to make and we will make it again soon I am sure! Thanks for another great recipe, Cubby! Here it is for anyone who missed it the first time around:



Country Style Steak
This is my all time favorite in the crock pot.

Take 4 to 6 cube steaks
1Package of brown gravy mix
1 package Lipton onion soup mix
water

Brown the cube steak in a skillet in a little oil.Take out and put into crock pot,add the brown gravy mix and the onion soup mix.And enough water to cover.Turn on high for 1 hour,then on low for 3 to 4 hours.This is so tender and good.Serve with Mash Potatoes and a salad or corn on the cob..Cubbybear

Subject: Review: Baked Pork Tenderloin from Mom3boys "Favorites"
Posted by: msrecipe Replies: 21 Posted on: 6/4/2004 11:41:19 AM
#T362202
Ellen,
Last night I made your recipe for "Baked Pork Tenderloin" using the red current jelly and dijon mustard. It was sooooooo delicious!!! Served it with mashed potatoes (used the sauce from the baking dish to pour over potatoes; yummy)and green beans and a salad. This is such an easy, tasty recipe, much better than my usual baked tenderloin with apple jelly. I claimed the few slices of leftovers for lunch today.....DH did not have a chance for that culinary pleasure. LOL
So, thanks again for a recipe that is now going to be the way I prepare pork tenderloin.

Dottie

Please keep bumped for Ellen. Thanks.

Subject: Thank-you Lindachicken, the Buttermilk Baked Chicken was fantastic!
Posted by: jd_az Replies: 20 Posted on: 7/23/2004 8:35:59 AM
#T385392
I was skeptical about baking another chicken breast and it not being too dried out, but you were right, this was tender, juicy and very tasty. I will definitely be making this one again. Thanks again for another great recipe. (I do wish I had some mashed potatoes to go with this. It would have been wonderful. Instead we had sliced tomatoes, canteloupe and Tvlcat's braised brussel sprouts with mustard butter. Another good one I've used several times)

Posted by: lindachicken__Oklahoma Posted on: 5/12/2004 12:22:12 PM
#R3641369

This is so juicy and tender, I think you will like it. Everyone that has eatten this has ask for the recipe and it's a favorite here!

Buttermilk Baked Chicken

1/4 cup butter or margarine
4 bone-in chicken breast halves*
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon Tony's Chachere's (Creole seasoning)
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4 ounce) can cream of mushroom soup, undiluted

Melt butter in a lightly greased 13 x 9-inch baking dish in a 425° oven.
Dip chicken in 1/2 cup buttermilk, Sprinkle chicken with salt,pepper, and Chachere's then dredge in flour.
Arrange chicken, breast side down, in baking dish.


Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken.

Yield: 4 servings.

Prep: 10 min., Bake: 45 min.

*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425° for 15 minutes. Turn, and bake for 10 minutes.

Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.

Great w/mashed potatoes.

~~Lindachicken

bumping up for the day.

Hi, I have made an index for the old link. You can find it here:

http://tinyurl.com/3mg8j

I will add these recipes eventually.

I have also put the link on the "Various Collections" link, which you can find it here:

http://tinyurl.com/4f69m

Connie

Connie thank you so much -- your always one step ahead of everyone :)

~~LindaChicken