BB Recipe Collection #4

I use that site a lot! I have two of my recipes published on there with pictures and everything. LOL

 

That's really cool, Sue.

FoG, are those your recipes on there?? Who'da thunkit?

 

FoG...that sounds wonderful!!!

 

Hey everybody...I saw this idea/recipe on another site and had to share. I'm trying it this weekend!

Ziploc Omelettes (from creativeladiesministry.com)

Use a Ziploc freezer bag. Crack 2 eggs into a bag, zip close and shake well until the eggs are well-beaten. Add whatever omelette ingredients you would like: cheese, onions, ham, bacon, peppers, hash browns, etc. Zip closed, making sure to get all air out of the bag. Bring a large pot of water to a rolling boil. Drop your bag(s) (you can do several at a time) into the boiling water and boil for exactly 13 minutes. Remove from water and the omelet will just roll out of the bag!!
The nice thing is that the eggs can be cooking while you're getting ready on Sunday morning; everyone can have their own style omelet, and you don't have any messy pans to clean up. If you're having overnight guests, they can each make up their own bag the night before, then the next morning, you just have to drop them all into boiling water for 13 minutes.

 

Hey, Pamela.

I call them Boiled Omelets and I posted the recipe on one of the recipe threads a long time ago.

I make them all the time, especially when Brent has someone spending the night. They love making their own!

 

That's awesome Sue! I can't wait to try it! If it doesn't go quite well then I know who to ask what I'm doing wrong

 

Sausage Onion Cornbread

Sausage onion cornbread recipe with chopped onion, butter, and sausage.
INGREDIENTS:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 5 tablespoons butter
• 1 cup finely chopped onion
• 1 large egg
• 1 cup buttermilk, or use light sour cream or plain yogurt
• 8 ounces bulk sausage

PREPARATION:

Preheat oven to 350°.
In a medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda. Using a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.
In another bowl, whisk together the egg and buttermilk until well blended. Add to the cornmeal mixture and stir just until dry ingredients are thoroughly moistened. Heat a 10-inch cast iron or heavy oven safe skillet over high heat; crumble sausage into it. Brown sausage for about 2 minutes to render some of the fat. Add the onion to the skillet. Cook, stirring constantly, until sausage is browned and onion is tender. Remove from heat. Spread sausage and onion out to evenly cover bottom of skillet. Spoon cornmeal batter evenly over the sausage and onion mixture and carefully spread out. Bake for 25 to 30 minutes, until golden brown and firm. Using a knife, carefully loosen around the edge of skillet then immediately invert onto a serving plate. Cut into wedges. Serve hot.
Serves 8.


Just found this on www.southernfood.about.com

 

We went to Savannah and ate at The Lady and Sons Restaurant (Paula Deen's place) and it was fabulous!! I brought back the recipe for the dessert we had, called Gooey Butter Cake. So come on, ya'll, put some South in your mouth!

Gooey Butter Cake

Cake:
1 box yellow cake mix
1 egg
1 stick butter, softened

Mix with electric mixer and pat into greased 13x9x2 pan. Set aside.

Filling:
1 8 oz. package cream cheese, softened
2 eggs
1 tsp. vanilla
1 16 ox. box powdered sugar
1 stick butter, melted
1 cup chocolate chips

Beat cream cheese. Beat in eggs and vanilla. Beat in powered sugar. Reduce speed of mixer and slowly pour in butter. Fold in chocolate chips. Pour over cake mixture and spread evenly.

Bake 40 - 50 minutes. Don't bake too long, the middle should still be soft.

Enjoy!

 

I think it's safe to say that jealousy has officially set in! :laugh:

 

Here are some variations on the Gooey Butter Cake:



Pumpkin Gooey Butter Cakes Recipe courtesy Paula DeenShow: Paula's Home CookingEpisode: Southern Thanksgiving Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

 

I'll just say, I made the pumpkin cake, and it was well worth it, and thats all I'm saying, more might incriminate me.

 

I'm gonna have to try that! Thanks, Gayla!


:laugh: Pamela!:laugh:

 

The peanut butter one with the chocolate cake sounds good to me!:wavey:

 

Carnita Enchiladas

1 Tbs vegetable oil
1 lb lean ground beef
1 cup chopped onion
1 medium potato, peeled and chopped
1 medium tomato, diced
1 can (15 oz) black beans, drained and rinsed
1 tsp chili powder
1 tsp salt
1/2 tsp garlic powder
2 cans (10 oz each) Enchilada Sauce
16 corn tortillas
1 1/2 cups shredded cheddar cheese

Preheat oven to 375

Heat oil in skillet, add beef and onion. Cook for 5 minutes. Add tomato and potato, cook, covered, 5 to 7 minutes until potato softens.

Add beans, chili powder, salt and garlic powder. Mix well, set aside.

Coat 13x9x2" pan with non-stick spray.

Spread 1/4 cup of enchilada sauce on bottom of bakinf dish. Tear up 8 tortillas and layer over sauce.
Spoon on meat and bean mixture. Pour 1/2 cup sauce evenly over meat layer.
Tear remaining 8 tortillas and layer over sauce. Pour remaining sauce over top and sprinkle with cheese.

Bake at 375 for 25 minutes, or until bubbly and cheese is melted.

 

Does anyone have a recipe for a Lemon Poppyseed cake made from scratch? The only ones I seem to be able to find use cake mixes and I am more used to making cakes from scratch.

Many thanks in advance

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