Kai's "Old-Fashioned" Recipe Thread

Quick n Easy Spider Cakes

White chocolate instant pudding mix (4-serving size)
Green food coloring (mix it into the pudding to make the pudding green)
1-2 dozen chocolate frosted cupcakes (from your bakery)
Red cinnamon Candies
Black Licorice cut into 1 1/2 inch pieces for the spider legs

1) With scissors, snip off a corner of a ziplock bag, making a hole just large
enough for a small round piping tip to fit through. Place tip through bag and
into opening. Spoon the green pudding into the bag and set aside.

2) Poke a small hole in the bottom of each cupcake with a toothpick. Insert the
piping tip into the hole and gently and slowly pipe some pudding into the
cupcake. Repeat with each one.

3) Press cinnamon candies for spider eyes. Place 4 cut licorice sticks on each
side of the cupcake to form the spider's legs.

Hot 'n Spicy Chicken Wings


Ingredients:

6 tablespoons apricot jam, divided
2 tablespoons lemon juice, divided
1 teaspoon hot red pepper sauce
1 teaspoon sweet paprika
1 teaspoon chili powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 clove garlic, minced
6 chicken wings (about 1 1/4 pounds), tips removed
1 tablespoon Dijon-style mustard

Prep Time: 10 minutes plus chilling
Cooking Time: 20 minutes
Serves 4


Directions:

1. In a medium bowl, whisk together 2 tablespoons jam, 1 tablespoon lemon juice, red pepper sauce, paprika, chili powder, thyme, salt, garlic and 1 tablespoon water.

2. Cut chicken wings in half at joints to make 12 pieces. Place chicken in a zip-top plastic bag. Add jam mixture to bag. Chill for at least 2 hours or overnight.

3. Preheat oven to 425F. Line a rimmed baking sheet with foil; lightly grease foil. Remove chicken from bag; place on baking sheet. Cook, turning once, until cooked through, about 20 minutes.

4. Meanwhile, in a small bowl, whisk together the mustard and remaining jam and lemon juice. Serve sauce alongside chicken wings.

CROCK POT ORANGE & GINGER CHICKEN

2 to 3 pounds chicken pieces
1 8 oz. can water chestnuts, drained
1/2 cup orange juice
1 tsp. grated orange peel
3 T. soy sauce
2 tsp. grated ginger root
1 clove garlic, crushed
3 T. cornstarch
3 T. cold water


Rinse chicken and pat dry with paper towels. Place the chicken in the crock
pot and top with water chestnuts. In a small bowl, combine the orange juice,
orange peel, soy sauce, ginger, and garlic. Pour over the chicken. Cover and
cook on low about 4 hours or until chicken is tender. Remove the chicken and
water chestnuts and keep warm. Dissolve the cornstarch in the water and stir
into the cooking juices in the crock pot. Cover and cook on high, stirring
occasionally for 10 to 15 min. until slightly thickened. Spoon the sauce
over the chicken.

Tex-Mex Dip

2 cans (10-1/2 ounces each) jalapeño bean dip
3 medium avocados, ripe
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 package (1-1/4 ounces) taco seasoning mix
1 bunch green onions with tops, chopped
3 medium tomatoes, peeled and chopped
2 cans (3-1/2 ounces each) pitted ripe olives, chopped
8 ounces Cheddar cheese, shredded

Spread bean dip in large shallow serving dish. Mash avocadoes with lemon juice, salt, and pepper. Spread over bean dip. Mix sour cream, mayonnaise, and taco seasoning. Spread over avocado layer. Sprinkle with onions, tomatoes, and olives. Cover with shredded cheese and refrigerate. Serve chilled with round tortilla chips.

YIELD: 12 to 16 servings

In the crisscross recipe it calls for 1/2 C of sugar.

I find that WAY too much for a baby! I'm going to have to cut it down to 1/4! and if'n I don't like that it'll go FURTHER down!
((but the isabel better like this batch! :eek: ))

And in the teething biscuits recipe it calls for 1/3, i haven't made these but I am cutting it down to 1/4 as well!

Pumpkin Bread Pudding

1 pound firm French bread
2 cups Half and Half (half milk, half cream)
1 1/2 cups Sugar
3 Eggs
15 ounce Pumpkin pie mix (seasoned)
1/2 cup Raisins
1/2 cup Pecans
Whipped cream

Lightly grease a medium casserole dish. Pre-heat the oven to 350. Tear
the bread into medium pieces. Add to a mixing bowl. Sprinkle on the
sugar. In a separate bowl, lightly beat the eggs. Add the half and
half and pumpkin mix. Toss the mixture with the bread. Place half in
the casserole. Add the raisins and pecans. Top with the other half of
the mixture. Bake for 25-35 minutes or until firm and lightly brown.
Serve warm with whipped cream. Serves 4-6

Cheesecake Spread

1/4 cup unseasoned dry breadcrumbs
1 8-oz. container sour cream
2 8-oz. packages cream cheese
1 package dry taco seasoning
2 eggs
1 2-oz jar pimentos, drained

Grease bottom and sides of a 10-inch spring form pan. Sprinkle breadcrumbs along the bottom and sides of greased pan. Combine sour cream, cream cheese, taco seasoning and eggs and beat with a hand mixer until smooth. Fold in pimentos and spread along pan. Bake in a 350-degree oven for 30 minutes and allow spread to cool completely. Remove spread from pan and place on a serving platter and serve with crackers.


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Frito Salad

1 pound lean ground beef
1 onion, chopped
1 15-oz. can enchilada sauce
1 tsp. chili powder
Salt and pepper to taste
1 10-oz. bag Fritos
1 cup grated sharp cheddar cheese
Shredded lettuce
Diced tomatoes
Sour cream

Brown ground beef and onion in a skillet and drain. Add enchilada sauce, chili powder and salt and pepper and simmer for 30 minutes. Place about 1/4 cup Fritos in the bottom of a serving bowl and top with meat mixture, cheese, lettuce, tomatoes and sour cream.

_______________________________________


Banana Brown Betties

2 cups crushed gingersnap cookies
1/2 cup butter, melted
1/4 cup crystallized ginger, finely chopped
3 bananas, sliced
2 tsp. lemon juice
1/4 cup sugar

Combine crushed gingersnaps with butter and ginger to form a crumb mixture. Place half of the crumb mixture along the bottom of a greased 9-inch square pan. Place sliced bananas over crumbs. Sprinkle bananas with lemon juice and sugar and remaining half of crumb mixture. Bake at 400 degrees for 20 minutes.

This last one is from a very old "Banana Cookbook" that I got from my "Secret Pal".
Michael *LOVED* it !
*T*Y* S.P. :)

POUNCE !!
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Frito salad sounds good. I love those frito pies at Sonic! Hiya sweetie!
bonkbonkbonk

Blue Cheese Quiche

1 (9-inch) pastry shell, partially baked
2 small packages (3-ounces each) cream cheese, softened
3 ounces Blue cheese
2 tablespoons butter, softened
3 tablespoons heavy cream
2 eggs, slightly beaten
1/2 teaspoon minced onion or 1/2 tablespoon minced chives
Salt and pepper

Mash and blend cheeses. Add butter, cream, eggs, onion, salt and pepper and mix well. Pour into pastry shell; bake at 375 degrees for 30 minutes or until quiche has puffed up and is golden brown on top. Serve hot for hors d'oeuvres or first course. May be served hot or cold as luncheon entrée.

SERVES: 6 to 8


{{smooches 'birdy !}}

You mean nobody posted anything in here for all of the 24th?? :confused: OMG!!! :eek:

CROCK POT APPLE BUTTER

5 pounds of apples --- peeled, cored & diced fine
2 cups of sugar
2 tablespoons of cinnamon
pinch of salt
2 teaspoons of vanilla

Place apples in crock.
Pour rest of ingredients on top.
Cook on low until thick and gooey -- about 4 hours.
Let cool and place in containers to freeze.
Freezes well.

I haven't been adventourous....so i havne't had new stuff to post... :(

i can repost some old stuff lol