BB Recipe Collection #2

Donna; When you make it, drain the salsa before mixing. I forgot to do that and although it was very good, it was somewhat thin...

 

Linda: I moved your post to the "Diet Recipes Only" thread.

You can find it here:

http://www.baptistboard.com/cgi-bin/ultimatebb.cgi/topic/67/4/10.html?

Thanks! Sounds good!
§ue

[ July 06, 2005, 12:05 PM: Message edited by: I Am Blessed 16 ]

 

(NOT for anyone on a diet! Delicious though.)

FRUIT COCKTAIL CAKE

2 cups sugar
2 cups flour
2 tsps baking soda
1 tsp salt
1 tsp cimmamon
2 eggs - well beaten
1 tsp vanilla
1 medium-size can of fruit cocktail - not drained

Mix dry ingredients well; add fruit cocktail and juice and vanilla. Add the beaten eggs. Pour into greased, floured 10x14 inch pan. Sprinkle with topping and bake at 350 degrees for 1 hour. Cut into squares and serve with Cool Whip.

***TOPPING

2 cup brown sugar
1/2 cup chopped nuts

Crumble together and sprinkle on top of cake before baking.

 

Sue -
This is it! This is my recipe!! (or almost exactly like it) I am so excited...thank you, thank you, thank you!

 

Also, for those cottage cheese lovers on the previous page, I love cottage cheese topped with pinapple chunks and sprinkled liberally with red ppper flakes. YUMM!!! Of course, this isn't for anyone who doesn't like anything spicy and not for my kids who think I'm nuts for eating it.

 

bump

 

OK, don't laugh...how do you cook a roast?

The last couple of times I've tried roast, potatoes and carrots in a crock pot, the roast seems rather dry. I suppose I'm cooking it too long?

I remember years ago, my mother used to fix the most wonderful roasts, but she didn't use a crock pot (didn't have them back then). She cooked it in the oven, and it was very tender and juicy. She would laugh when we said we liked the "stringy kind".

So...what kind of roast do you cook and what method do you use?

Thanks
CJ

 

I cook whatever kind of roast is on sale and I use the crockpot. The roast is so tender that sometimes I have to dip it out with a slotted spoon. I put an inch or two of water in it and cook it on LOW for about 8 hours, putting the veggies in about 35 minutes before the roast is done and cooking them on HIGH.

If you prefer the oven, just make sure to check the roast several times during baking to make sure there is enough water in it (I put the water about 1/2 way up the roast) or it will burn/dry out.

In the oven, I put enough water in the roasting pan to cover my carrots and potatoes, but I don't put the veggies in until about 45 minutes before the roast is done.

You can also cook a roast in an electric skillet, making sure that it has plenty of water. That's how I cooked mine when I first got married because I didn't have a roasting pan and crockpots had not even been heard of yet...

 

Computerjunkie,

I usually use a crockpot, too. But I like the Reynold's baking bags if I want to use the oven. I use them for turkeys and turkey breast, whole chickens, cornish hens and roasts. They are almost no-fail. Try them!

 

Hazelnut Brownies

YIELDS: 24 brownies
PREP TIME: 30 minutes
COOK TIME: About 25 minutes

INGREDIENTS:
• 3/4 cup butter or margarine (1 1/2 sticks)
• 4 ounces unsweetened chocolate
• 2 ounces semisweet chocolate
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 4 large eggs, lightly beaten
• 1 cup all-purpose flour
• 1 cup hazelnuts (filberts), toasted and coarsely chopped
• 1/2 teaspoon salt

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease 13" by 9" metal baking pan.

2. In 3-quart saucepan, heat butter and chocolates over medium-low heat until melted, stirring frequently. Remove saucepan from heat; stir in hazelnut spread. Add sugar and vanilla, stirring until well blended. Add eggs; stir until well mixed. Stir in flour, hazelnuts, and salt just until blended. Spread batter in pan.

3. Bake brownies 25 to 30 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool in pan or wire rack.

4. When cool, cut brownie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

NUTRITIONAL INFORMATION:
(Based on individual serving)
Calories: 230 • Total Fat: 15 g • Saturated Fat: 6 g . Cholesterol: 52 mg • Sodium: 125 mg • Fiber: 2 g • Protein: 4 g

 

Check in the spice area of your favorite gracery store. Look for the seasoning and baking bag packets. Those things are great, come in many different flavors/spices, and they hav eidiot-proof directions... right on the package!

Love 'em.

In Chrsit,
Trotter

 

I just put my roast in the crockpot with some salt seasoning, pepper, garlic powder (or minced garlic) and let it cook.

I add potatoes and carrots about an hour before it's done.

You can also cook it in the oven. Just make sure the water doesn't run dry.

You can also cook it in an electric skillet, and again, keep water in it.

I prefer the crockpot. I usually cook it on high for the first hour, then low for about 6 hours.

I turn it back up to high before I put the potatoes and carrots in (they are usually done in an hour or less).
Yum!

 

Easy recipe for fudge:
2 14 oz pkgs of Nestles toll house morsels (you can use milk chocolate morsels too)
1 7 oz jar of Marshmallow Creme
1 can of sweetened condensed milk
2 tablespoons vanilla extract

Melt the chocolate chips in a bowl with the sweetened condensed milk in microwave oven--this takes about 2 min or less, depending on your microwave. Remove melted chocolate and add marshmallow creme and vanilla. Mix well. Pour mixture in a greased 11 x 7 pan and chill until firm.

 

The semi sweet morsels and the milk chocolate morsels can be mixed together--the packages are 12 oz. not 14 oz.--my mistake on the size. I guess you could also use white chocolate morsels too. This is a recipe my husband has used for years-- I used to make fudge the old-fashioned way, with the candy thermometer, etc--but no more---this recipie is so much easier and less expensive.

 

Well heres a recipe I made for a family get together at my SIL's house. I acually didn't have everything around the house as the original recipe so I had to improvise(sp?).

NANCY’S BROCCOLI-RICE-CHEESE CASSEROLE

3 cups fresh broccoli, cut in small pieces washed & drained (I cut the bushy tops off of 2 heads)
2 c. Minute Rice, do not cook rice
1- 1.25 bottle of dried Chopped onion
2 cans cream of chicken soup
1 c. milk
4 tbsp. butter
1 c. shredded cheese
¼ c water
Salt to taste

Mix together. Pour in casserole dish. Bake 45 -50 minutes (when broccoli is tender) at 350 degrees.

(this recipe was altered using the below recipe to fit with the ingredients I had around the house. I also doubled it to fit a 13x9 cake pan)

~Nancy

(I was acually surprized it worked because any other time this wouldn't work.)


BROCCOLI-RICE-CHEESE CASSEROLE

2 (10 oz) pkgs. Chopped broccoli, cooked lightly & drained
1 c. Minute Rice, do not cook rice
1 sm. Chopped onion
1 can cream of chicken soup
½ c. milk
2 tbsp. butter
½ c. shredded cheese
Salt to taste

Mix together. Pour in casserole dish. Bake 35 minutes at 350 degrees.

 

FROSTED CARROT COOKIES

4 large carrots, scraped and sliced
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup vegetable shortening
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup sweetened flaked coconut

1.Place sliced carrots in a medium saucepan, add water just to cover. Bring to a boil, cover, reduce heat. And simmer for 25 minutes or until tender. Drain well and mash carrots, set aside.

2.Preheat oven to 350 *F ( 175*C)

3.In a medium bowl whisk together , flour, baking powder, and salt , set aside

4.In a Large mixing bowl, using an electric mixer at medium speed, cream the shortening and sugar until light and fluffy. Add egg, beating well, add reserved mashed carrots and vanilla, blend well. Stir in flour mixture until just blended. Fold in coconut till blended.

5.Drop by heaping teaspoonfuls 2” apart onto un greased baking sheet.

6.Bake for 10 – 12 minutes or until lightly browned. Transfer to wire racks . Spread frosting over warm cookies and allow to stand until frosting has set.

Frosting:

1 teaspoon grated orange rind
1½ tablespoons fresh orange juice
1 teaspoon melted butter or margarine
1¼ cups sifted powdered sugar

1.Combine orange rind, orange juice and butter in medium mixing bowl. Add powdered sugar and beat at medium speed of an electric mixer until smooth. Makes about ½ cup.

Makes about 6 dozen