BB Recipe Collection #2

Turtle Pretzel Rods

(14-ounce) package caramels
2 teaspoons water
Nonstick cooking spray
1 (10-ounce) bag pretzel rods
1 1/2 cups chocolate chips
2 teaspoons vegetable shortening (not butter)
1 cup very finely chopped pecans

Unwrap caramels and place in a 2-cup glass measuring cup. Add water. Microwave on High (100
percent) power 2 to 3 minutes, stirring every minute, until caramels are melted and smooth. (For ease of stirring, coat spoon with cooking spray.)

Coat a sheet of foil with cooking spray. Dip half of each pretzel into hot caramel; twirl to coat. Let excess drip from pretzel, and then place on coated foil.

Place chocolate chips and shortening in a clean 2-cup glass-measuring cup. Microwave on High for 1
1/2 to 2 minutes or until shortening melts, stirring after 1 minute. Stir until chocolate melts. Dip caramel-coated end of pretzel sticks in chocolate; roll tips in nuts.

Refrigerate immediately.

Remove from refrigerator about 10 minutes before serving.

 

The ground pecans give this the texture of cornbread, but there isn't any cornmeal in it.

Georgia Cornbread Cake

1 cup sugar
1 cup brown sugar
4 eggs - beaten
1 cup vegetable oil
1 1/2 cups self-rising flour
1 teaspoon vanilla
2 cups pecans - finely chopped

Preheat oven to 350º.
Lightly grease and flour a 9x13 baking dish.

Stir together sugars, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed. Spoon into prepared dish and bake for 30-35 minutes.

***TIP***

Serve with a dollop of whipped cream on top.

This cake is perfect for potlucks and lunchboxes.

 

BANANA PUDDING

PUDDING INGREDIENTS

5 bananas ripe (3 was enough for me because I used an 8x8 dish)
4 egg yolks
1 box of vanilla wafers (I used the store brand)
½ cup of flour
1 cup of sugar
½ tsp. salt
2 cups of milk (I used 2%)
1 tsp. vanilla extract
1 tbsp. of butter (do not use margarine)

MERINGUE INGREDIENTS

4 egg whites (at room temperature)
5 tbsp. sugar
¼ tsp cram of tarter
½ tsp vanilla extract

DIRECTIONS

1) Preheat oven to 375º.

2) Line the bottom of a 9x9 baking dish with a layer of vanilla wafers.

3) Peel the bananas and slice into rounds. Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.

4) Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.

5) In a heavy saucepan, beat the egg yolks well (just use a for or whisk, but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistancy. (If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.) Remove from heat.

6) Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading if necessary, half of the pudding over the banana layer. Put down another layer of vanila wafers, anothe layer of banana slices, and cover with remaining pudding.

7) Beat the egg whites at high speed until they form soft peaks. Add the cream of tarter. At high speed, gradually add the sugar, one tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.

8) Bake in a preheated 375º oven until meringue browns, 12 to 15 minutes, depending upon your oven.

 

bibidy-bobidy-bump!!

 

Originally posted by TennisNE1:

My sister sent me this recipe for our Super Bowl Party. It was a hit!!

2 8oz. cream cheese
1 lb sausage ( hot or mild, I used the hot) drained
1 can Rotel, drained

Heat cream cheese in microwave until smooth, add rotel and sausage. Mix....that's it!! It is goooood!

 

STUFFED BELL PEPPERS

4 large bell peppers
1/2 stick butter or margarine
1 medium onion, chopped
1/2 cup green onions, chopped
1 (4 oz.) can sliced mushrooms
1/4 cup grated Romano cheese
1 pkg. frozen white and wild rice, thawed
2 eggs, slightly beaten
1/4 cup Progresso bread crumbs
1/2 lb. ground chuck (or you could use ground turkey--it's leaner and cheaper!)
1/2 clove garlic, minced
Dash of oregango and basil (you can also use Italian seasoning)
Salt and pepper to taste

Cut off tops of bell peppers, remove insides. Put in cold water and bring to boil. Let boil for 3 or 5 minutes; remove and drain. Saute onions, shallots (green onions), and minced garlic in the butter. Add meat and brown. Add rice, mushrooms with liquid, cheese, seasoning and bread crumbs. Remove from heat and stir in eggs, working quickly; return to heat for 5 minutes. Fill peppers; sprinkle with prepared bread crumbs; dot with butter. Bake 15 minutes at 350 degrees. After bell peppers are cooked, a slice of cheese can be melted on top, or peppers can be topped with a cheese sauce.

 

Glazed Carrots

6 carrots:
Slice on the diagonal and cook in salted water.

When tender, drain carrots completely and add:
2 Tbl. butter (or margarine)
2 Tbl. brown sugar
1 tsp. dried Parsley

Cook on HIGH for a minute or two and stir constantly. The butter and sugar will melt and form a nice glaze for the carrots. Serves 4.

These are so good even picky eaters like em!

 

EASY PEACH COBBLER

3/4 cup self-rising flour (make sure you use self-rising flour--otherwise it won't work--like I found out after 3 flops! )
1/2 cup sugar
1/2 cup milk
1/2 stick butter or margarine
1-2 cup peaches (I use about a 15 oz. can of peaches in light syrup--or 2 smaller cans of cling peaches ), drain most of the syrup off--but not all of it.

Preheat oven to 350 degrees. Cut up 1/2 stick butter or margarine in a 9x9 inch baking pan and melt in oven. Mix flour, sugar, and milk together. When butter has melted, remove pan from oven and pour/spread batter in pan. Pour in fruit with a little juice on top. Bake at 350 degrees until done--about 30 minutes. Add ice cream on top when served.

BTW--you can use any type of canned fruit--just don't use canned pie filling--makes a big mess and doesn't work at all!

 

Linda--I make your Easy Peach Cobbler all the time. Try it sometime with pineapple. The chunks, not crushed or sliced. It's really good!

 

Thanks Gwen--

That sounds yummy!!

 

FRESH APPLE CAKE

1 cup vegetable oil
2 cups sugar
3 eggs
3 cups chopped apples (tart ones--like Granny Smith)
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla
1 cup nuts (walnuts or pecans)

Measure all ingredients in a large bowl and mix wit ha spoon until all ingredients are mixed together. Bake in a tube pan or bundt pan (well greased) at 325 degrees for 1 hour or until done.

 

DO IT YOURSELF-NO MESS-OMELET

I found a really great way to make omelets the NO MESS way. Now I enjoy making them as much as I do eating them!

This is great if you're having kids overnight. They can create their own breakfast!

Use 1 quart FREEZER ziplock bags. Put a large pan (I use my stock pot) of water on the stove and bring to a boil.

Mix 2 eggs, a dab of milk, salt & pepper if desired in a bowl for each person. Then hand them the bowl and let them 'scramble' their eggs and add whatever else they want. Pour it all in the ziplock bag.

Zip the bags (taking the air out) and place the them in the pot of boiling water for exactly 13 minutes. Remove with tongs and open bag to slide omelet out on plate. It turns out perfect every time with no skillets to wash!

This morning, I put eggs, milk, salt, pepper, chopped onions, chopped green pepper, chopped ham, chopped mushrooms and shredded cheese in mine and Grandpa's. Brent just had egg, milk, salt, pepper, ham and cheese in his. It was YUMMY and EASY brunch!

 

BROCCOLI CASSEROLE WITH FISH
(I fixed this last week and it was a hit with all three of us.)

2 pkgs. frozen broccoli-chopped
1 cup milk
3 TBLS. Parmesan cheese
1 can Cheddar Cheese soup
1 cup shredded Cheddar cheese
1 pkg. frozen fish fillets

Heat oven to 400º. Grease 9x13 baking dish. Spread thawed broccoli in dish. Mix milk and soup, pour over broccoli. Sprinkle with Parmesan and top with fillets.

Bake uncovered until sauce is bubbly and top of fillets are crisp - 25-30 minutes. Let stand 10 minutes before serving.

 

Ziploc Ice Cream

This is really fun for little kids. They LOVE it!

Take a gallon size ziploc bag and fill 1/2 way with ice. Add 1 tablespoon of salt.

Take a quart or sandwich size ziploc bag and add a cup of milk, drop or two of vanila flavoring and a couple teaspoons sugar. Stir. ZIP TIGHTLY.

Place the smaller ziploc of milk INSIDE the gallon size ziploc. Zip the gallon bag.

Shake for 5 minutes.

Presto, homemade ice cream in 5 minutes!

My boys just loved to do this when a friend came over. They still talk about it, and they're 22 and 19!

 

Hi Linda64,
I made your easy Peach Cobbler last night..........YUMMMMY!
Thanks for the recipe.