Ingredients

[suslvgeo]

Good Morning Cherries!!!


Today I want to share recipes (hence the Tasty Tuesday) LOL



I want you to either share a recipe here you have enjoyed OR you can post one from the internet that looks good or something! It can be anything from a dessert or appetizer to a full meal! More points than normal will be awarded for sign in since you are working a little harder today!



You will have until tomorrow morning 9am EST to post a recipe to this thread.




I am sooooo bookmarking this thread!! YUMMMMMMMYYYYY!!!

Random sprinkles going out to:

javalove

oceanbreezes423

grifscap

harper28

handerful

lilmacgil

dshepard

jeang

killarney_rose

averys_mom

jmo95

letumom

pezkat

[javalove]

This is my kids' all-time favorite cake. It's one of Paula Deen's recipes. The cake is ugly, but the taste is phenomenal.

Ingredients

Cream mixture:

• 8 ounces softened cream cheese
  
• 1 stick butter, room temperature
  
• 2 cups 4X or 10X sugar

Cake:

• 1 cup sweetened coconut flakes
  
• 1 cup pecans
  
• 1 (18.25-ounce) box German chocolate cake mix, prepare by following directions on box
  
• 10 bite-sized almond and chocolate covered candy or candy of choice

Glaze:

• 4 tablespoons butter
  
• 1/4 cup cocoa powder
  
• 1/2 cup milk
  
• 1 1/2 cups confectioners' sugar
  
• 1/2 teaspoon almond extract

Directions

For the cream mixture:

Beat ingredients together with an electric mixer. Set aside until ready to use.

Cake:

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch cake pan.

Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.

Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer. Fold in bite-sized candy. Pour into cake pan. Evenly space dollops of cream mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your "volcano" of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake.

For the glaze:

In a small saucepan, melt butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk. While bringing the butter and milk mixture to a boil, whisk in confectioners' sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.

[beachlover]

Good morning! I will be back to edit this post when I get home; got a real yummy to share! I think I posted this one before, but it is a true crowd pleaser, so I am putting it out there again

[table] [tr] [td] CROCKPOT MACARONI AND CHEESE[/td] [td] [/td][/tr] [tr] [td] 1 lb. box macaroni
1 stick butter, melted
1 can cheddar soup
1 tall can evaporated milk (16 oz.)
2 eggs
1 lb. grated sharp cheddar cheese
Salt & pepper to taste
Cook macaroni until done and drain. Mix butter, milk, eggs, cheddar soup and cheese. Add to macaroni. Mix well. Pour into crockpot. Turn crockpot on low temperature. Cook 1 1/2 hours to 2 hours.[/td][/tr][/table]

*I use shredded Mexican style or Taco cheese. Also salt and pepper a bit when mixing together, then sprinkle triple pepper on top before cooking.

[maryplus5]

Good Morning...Hope everyone had a great week-end! This is a recipe that everytime we are invited somewhere...I can only go if I bring this! If you serve with Pretzel Ships (Buffalo flavor) it is REALLY good! Looking forward to seeing everyone elses!

[oceanbreezes423]

Sausage Egg bake: I know there are MANY variations of this, but I found this one to be easy and very yummy!

1 pound bulk sausage (recipe calls for italian, but I use breakfast)
2 cans condensed cream of potato soup-undiluted
9 eggs
3/4 cup milk
1/4 tsp pepper
1 cup shredded cheddar cheese

Cook sausage in skillet till done, drain. Stir in soup. In a mixing bowl, stir remaining ingredients except cheese. Add sausage mixture. Pour into lightly greased 13 x 9 pan, sprinkle with the cheese. Bake at 375 degrees for 40-45 minutes or until knife comes out clean. ENJOY!

[cynderellaj]

I have not tried this one personally, but I have it saved in my faves to try someday


[table] [tr] [td]
Te Quiero Tequila Shrimp


PER SERVING (half of recipe, about 1 1/2 cups): 206 calories, 2.25g fat, 470mg sodium, 9.5g carbs, 1.75g fiber, 4g sugars, 24g protein -- POINTS® value 4*
This recipe is fast and FANTASTIC. Quite possibly our best shrimp recipe to date. (And by that we mean it's our favorite so far. We don't want to buy it daisies and take it to a movie.)

Ingredients:
8 oz. raw shrimp, peeled, deveined, tails removed
2 Roma tomatoes, chopped
1 small onion, sliced
3 tbsp. (1 1/2 oz. or 1 shot) tequila
2 tbsp. lime juice
2 tbsp. coarsely chopped fresh cilantro
1 tsp. minced garlic
1/4 tsp. chili powder
1/4 tsp. salt
Directions:
Bring a large pan sprayed with nonstick spray to medium heat. Add onion and garlic, and cook until onion is slightly translucent, about 3 minutes. Carefully add tequila to the pan and stir. (It's unlikely it will flare up, but be cautious, just in case.) Cover the pan and let simmer for 5 minutes.
Add shrimp and cook for about 3 minutes, until shrimp are nearly opaque. Add tomatoes, lime juice, cilantro, chili powder, and salt, and mix well. Stirring occasionally, cook until tomatoes have softened and shrimp are cooked through, about 2 minutes. Enjoy!
MAKES 2 SERVINGS
HG Alternative! The cilantro works reeeeally well here (believe it!), but if that herb's a non-negotiable for you, just skip it or swap it out for chopped scallions.[/td] [td][/td][/tr][/table]

[koala1966]

Here's one that is very tasty and feeds a whole lot of people.



Title:

Creamy Chicken Noddle Bake
Ingredients:
4 boneless chicken breasts
1 cup Swanson chicken broth
1 med onion
8 oz sliced mushrooms (drained)
1 Tb butter
1 15 oz can artichoke hearts (drained and quartered)
3 oz chopped pimientos (drained)
1 can 10 3/4 oz cream of chicken soup
1 can 10 3/4 oz cream of celery soup
6 oz sour cream
1 can 6 oz sliced water chestnuts (drained)
6 oz egg noddles cooked and drained
salt and pepper to taste
1 cup shredded cheddar cheese
1 cup buttered bread crumbs
Directions:
Cut chicken into bite size pieces. Saute with onion till slightly brown. Add chicken broth and cook on low till chicken is cooked thru (ten minutes). Drain and set aside.Cook and drain noodles. Combine soups and sour cream,salt and pepper in a large bowl. Next add the noodles and chicken, fold in the sauteed mushrooms, artichokes, pimiento & waters chestnuts.
Place mixture into a 9 x 13 inch buttered casserole dish. Top with cheese and bread crumbs. Bake at 350 degrees for 45 minutes.

Casserole can be prepared the day before.

Number Of Servings:
serves 8 to 10

[grifscap]

Love all the berries right now




I have been wishing to try this:



Angle Lush





1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained




1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding





1 cup thawed COOL WHIP Whipped Topping





1 pkg. (10 oz.) round angel food cake or 2 pkg. (5 oz. each) dessert shells (12 shells)





2 cups mixed fresh berries (strawberries, blueberries and raspberries)







FOR THE FILLING:
MIX pineapple and dry pudding mix. Stir in COOL WHIP.
NOW, YOU CHOOSE!
PARFAITS:
Cube cake. Layer in 12 parfait glasses alternately with filling and berries. Makes 12 servings.
CAKE:
Cut cake into 3 layers. Stack on plate, spreading filling between layers and on top of cake. Top with berries. Makes 10 servings.
INDIVIDUALS:
Spoon filling into dessert shells; top with berries. Makes 12 servings.

[candykane]

this is what we are having for breakfast




Easy Breakfast Pizza






Breakfast pizza also makes a great weeknight supper.


[table] [tr] [td]Prep Time:
30 Min [/td][/tr] [tr] [td]Total Time:
30 Min [/td][/tr] [tr] [td]Makes:
8 servings
[/td][/tr][/table]


INGREDIENTS:

[table] [tr] [td]1[/td] [td]can (13.8 oz) Pillsbury® refrigerated classic pizza crust[/td][/tr] [tr] [td]8[/td] [td]Eggland's Best eggs[/td][/tr] [tr] [td]1/4[/td] [td]cup half-and-half or milk[/td][/tr] [tr] [td]1/8[/td] [td]teaspoon salt[/td][/tr] [tr] [td]1/8[/td] [td]teaspoon pepper[/td][/tr] [tr] [td]2[/td] [td]tablespoons LAND O LAKES® Butter[/td][/tr] [tr] [td]1[/td] [td]container (8 oz) chive, vegetable or regular cream cheese[/td][/tr] [tr] [td]8[/td] [td]slices bacon, crisply cooked[/td][/tr] [tr] [td][/td] [td]Green onions, if desired[/td][/tr][/table]







User Rating:

[blockquote][/blockquote]

Ernest Crow
Rockville
,
MD
Bake-Off® Contest 38, 1998

DIRECTIONS:

[table] [tr] [td]1.[/td] [td]Heat oven to 425°F. Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. [/td][/tr] [tr] [td]2.[/td] [td]In medium bowl, beat eggs, half-and-half, salt and pepper. In 10-inch skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat.[/td][/tr] [tr] [td]3.[/td] [td]Spoon cooked egg mixture over crust. Drop cream cheese by teaspoonfuls over eggs. Arrange bacon in spoke fashion on top of pizza.[/td][/tr] [tr] [td]4.[/td] [td]Bake 12 to 15 minutes or until toppings are thoroughly heated and crust is deep golden brown. Garnish with green onions.[/td][/tr][/table]

[Retiree3]

Meat Pies




Filling Dough

1lb. pound ground beef (2) 3 oz. pkg. cream cheese

1 medium onion, chopped 2 cups all-purpose flour

2 cloves garlic, chopped 2 sticks margarine, softened

1 10 1/2-oz. can of cream of mushroom soup



1. Prepare the dough by mixing all the ingredients together with hands. Put in the refrigerator for 3 hours.



2. For filling, brown ground beef until it starts to brown.



3. Add seasoning and continue to brown until seasonings turn clear.



4. Add soup mixture and continue to simmer for several minutes.



5. Turn stove off and let stand at room temperature.



6. Take dough out of the refrigerator and roll thin.



7. Cut into circles- size of a drinking glass or top of a salt box.



8. Place a tsp. of meat mixture into the circle dough. Fold over and crimp edges with a fork.



9. Place on an ungreased cookie sheet and bake at 400 degrees until golden brown.



10. Makes about 4 dozen

[harper828]

Here's a diabetic friendly macaroni salad from www.dlife.com




[table] [tr] [td]Diabetic Recipes Finder » Recipe Detail Print [/td][/tr][/table]
[table] [tr] [td] [table] [tr] [td]
Macaroni Salad[/td][/tr][/table]
[table] [tr] [td]

Nutrition Facts

[/td][/tr] [tr] [td][/td][/tr] [tr] [td]Makes
6
servings[/td][/tr] [tr] [td]Amount Per Serving [/td][/tr] [tr] [td][/td][/tr] [tr] [td]Calories[/td] [td]140.5 [/td][/tr] [tr] [td][/td][/tr] [tr] [td]Total Carbs[/td] [td]25.6 g[/td][/tr] [tr] [td][/td][/tr] [tr] [td]Dietary Fiber[/td] [td]3.2 g[/td][/tr] [tr] [td][/td][/tr] [tr] [td]Sugars[/td] [td]4.5 g[/td][/tr] [tr] [td][/td][/tr] [tr] [td]Total Fat[/td] [td]2.4 g[/td][/tr] [tr] [td][/td][/tr] [tr] [td]Saturated Fat[/td] [td]0.3 g[/td][/tr] [tr] [td][/td][/tr] [tr] [td]Unsaturated Fat[/td] [td]2.1 g[/td][/tr] [tr] [td][/td][/tr] [tr] [td]Potassium[/td] [td]111.3 mg[/td][/tr] [tr] [td][/td][/tr] [tr] [td]Protein[/td] [td]4.1 g[/td][/tr] [tr] [td][/td][/tr] [tr] [td]Sodium[/td] [td]475.7 mg[/td][/tr] [tr] [td][/td][/tr] [tr] [td]Dietary Exchanges
1 Starch, 1/2 Vegetable [/td][/tr] [tr] [td][/td][/tr] [tr] [td]See the Detailed Nutritional Analysis[/td][/tr] [tr] [td]Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.[/td][/tr] [tr] [td]Powered by ESHA[/td][/tr][/table]
[table] [tr] [td]
[/td] [td]
Source:

Classic picnic style macaroni salad.


[table] [tr] [td]Rating: [/td] [td] [/td] [td] [/td][/tr] [tr] [td]Prep Time:[/td] [td]15 minutes[/td] [td][/td][/tr] [tr] [td]Cook Time:[/td] [td]0 minutes[/td] [td][/td][/tr] [tr] [td]Difficulty:[/td] [td]EASY[/td] [td][/td][/tr][/table][/td][/tr] [tr] [td]
Servings [url=javascript:changeServingSize()][/url] Ingredients

2
cup Pasta, macaroni, enriched, cooked

1
cup Peas, baby, frozen , thawed

1/2
cup fresh chopped onion

1/2
cup fresh chopped celery

1/3
cup chopped carrots

1/4
cup chopped red bell peppers

2
oz stuffed green olives , sliced

3/4
cup fat free mayonnaise

2
tsp Mustard, prepared, original English, Colman's

1
tsp sugar

1
pinch salt

1
pinch black pepper

[/td][/tr] [tr] [td]
Directions

1
Mix macaroni, peas, onion, celery, carrot, bell pepper, and olives.

2
In separate bowl, whisk together mayonnaise, mustard, and sugar.

3
Drizzle dressing over macaroni mixture and toss. Sprinkle with salt and pepper.
Additional Information
Other pasta such as rotini, fusilli, ziti, or shells can be used also.[/td][/tr][/table] [/td][/tr][/table]

[ncokely]

Good Morning everyone!!
This recipe is easy--that's the only cooking type I can do!!!

It is great for picnics.




Ramen Noodle Coleslaw
Slaw:
2 - 1 pound bags of cole slaw or broccoli slaw (or similar amount of cabbage, red cabbage, carrots, broccoli, etc. that you process yourself)
1 bunch of green onions (optional)
Dressing:
2 packages of Ramen noodle seasoning
1/3 cup cider vinegar or rice wine vinegar
½ cup sugar (more or less to taste)
½ cup oil
Crunchies:
2 packages Ramen noodles, broken up (Oriental flavor - or 1 oriental, 1 chicken)
4 oz. package of almond slivers
4 oz. package of sunflower seeds (shelled)
Combine salad ingredients and dressing ingredients separately. Toss salad with dressing and crunchies right before serving.
Do not add dressing until just before ready to serve. If taking this dish away from home, transport the dressing and the noodles/seeds/nuts in a separate container.

[carrie123]

[handerful]

My dh wanted a black forest cake for his birthday last week. I am so not a baker, but I found this fun and easy recipie that met his expectations. Gotta love Google!



More: See All Articles in this Quick Guide




Difficulty:
Easy

Instructions

Things You'll Need:

• Chocolate cake mix, to make 2 layers
  
  
• Large can cherry pie filling
  
  
• 8 oz. whipped topping
  
  
• Juice from maraschino cherries
  
  
• 2 round layer cake pans
  
  
• Wooden toothpicks or wooden skewer
  
  1. Step
     1
     
     
     Bake chocolate cake mix according to directions, or bake your own favorite recipe; do not use a mix with pudding in the middle, as it will be too moist. You will need 2 eight- or nine-inch layers for this recipe.
     
  2. Step
     2
     
     
     Remove cake from pans and place on platters, let cake cool for 5 minutes.
     
  3. Step
     3
     
     
     Poke holes in both layers of the cake, using the toothpicks or wooden skewer, approximately 1 inch apart.
     
  4. Step
     4
     
     
     Drizzle the juice from an 8-ounce jar of maraschino cherries into the holes. You can use a teaspoon, an eye dropper or a turkey baster to get the juice into the holes. Do not drizzle over the whole cake or it will be too moist to handle.
     
  5. Step
     5
     
     
     Place the chocolate cake layers in the refrigerator for 1 hour; this allows the cherry juice to seep through the cake to the bottom.
     
  6. Step
     6
     
     
     Remove the chocolate cake from the refrigerator. Open the canned cherry pie filling and spread three-fourths of the can on top of one cake layer, saving the last one-quarter for the topping. Place the second layer of cake on top of the one you've just spread the cherries on.
     
  7. Step
     7
     
     
     Ice the cake with whipped topping and place the last one-quarter of cherry pie filling on top for a beautiful presentation.

[Kitkat137]

That is adorable!

[Scrappy69]

During the summer I make guacamole every weekend! So I felt it would be the most appropriate recipe to share. I don't necesarily follow this to the t . . . it varies by what I have on hand and what flavor I'm going for.

Perfect Guacamole

[url=javascript:void(0);][/url]

Perfect Guacamole Recipe

Ingredients

• 2 ripe avocados
  
• 1/2 red onion, minced (about 1/2 cup)
  
• 1 tablespoon of fresh lime or lemon juice
  
• 1/2 teaspoon coarse salt
  
• A dash of freshly grated black pepper
  
• 1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

Method

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.

[lilmacgil]

I'm in...here's my fave Christmas cookie, but by no means does it have to be made just for Christmas, and since there is no flour you can really taste the peanut butter:


No Flour Peanut Butter Kiss Cookies

2 Cups creamy peanut butter (I use Jif)
1 C sugar
2 eggs
Hershey Kisses

Preheat oven to 350 degrees. Mix the first 3 ingredients together. Batter will be sticky. If it's too sticky add some more sugar in 1/4 C increments until it looks more like cookie dough than PB from the jar. Roll into 1-inch balls and place 1-2 ins apart on a cookie sheet or baking stone. There is a lot of oil in the PB so spray the pan only if you want to. These cookies DO NOT spread but you will need some room for the final step. Cook for 10-15 mins until the balls have cracked a bit and look a little dry. While they are cooking unwrap your kisses. Once they're done, take them out and place on a cooling rack, then press one kiss into each cookie until it flattens out a bit. Then let them cool on the sheet for at least 10 mins before transferring to a cooling rack. The kisses will be "melted" but in kiss-form right after they are pressed into the cookies so be careful. If you knock into a "melted" kiss it will lose its shape and you will be forced to eat it!

[meteechtap]

Tasty Red Potato Bake






1-2 pounds red potatoes washed and diced



1-2 packets lipton onion dry soup mix



1/4 cup olive oil



2 tbs Red Wine Vinager



various herbs







I wash and cut up the potatoes into 1 1/2 cubes (not too small they will shink up) and put in a mixing bowl. Place the dry soup mix ,olive oil,and vinager in seperate mixing bowl, stir, (this is where I mix in other herbs). I usually add chives, garlic and fresh oregano. Pour the soup mixture over the potatoes mix well.

Place the potato mixture into a non-glass cassorole dish and bake on 400*. Every fifteen minutes stir the mixture for even yumminess. Cook until pototes are tender! Enjoy!

[Ashjoy]

I love making almost homemade strawberry shortcake. I just use a boxed yellow cake mix, mix as directed on the box. Then fold in a container of white iceing. Bake for 50-55 min. without opening the oven door. Serve with fresh strawberries and whipped cream. It is yummy!

[dshepard]

Lots of good looking recipes (I especially like ones that don't take a lot of ingredients or time to make ) My recipe is one that was always requested when we had a food day at work. This is the "triple" recipe, but I've never made it any smaller because most people just love it and it never stays around long.
Shoepeg Corn Dip

3 small cans of shoepeg corn (drain very well)
1 large purple onion (chopped fine) - Dh and I don't use quite so much, so I'd say maybe a medium one
1 large bag of coarse-grated cheddar cheese (16 oz I believe)
1/4 cup of jalapeno pepper slices (chopped fine)
1 large carton (16 oz) of sour cream
1 cup of Miracle Whip or mayonnaise

Blend together and serve with Frito Scoops. In the past we have substituted lower fat ingredients (on the cheese, sour cream and mayo) and most people won't notice the difference...but it does taste a little better with the good stuff in it