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Oooh, that does sound good. I suppose you could crumble any sort of candy bar you fancied over the top of it.
She made a VERY good pasta con broccoli that was baked in the oven. I need to get that recipe from her.
Ya play pinochle Fugi?
Jolie, do you?
Quote:
Oooh, that does sound good. I suppose you could crumble any sort of candy bar you fancied over the top of it.
Ya play pinochle Fugi?
Those 2 work best but ya any candy bar works
Pinocle well I used to years ago (Decades?);)
:D
Candy Bar Cheesecake
Chocolate Cookie Crust
1 tablespoon all-purpose flour
2 (8-ounce) packages cream cheese
2 peanut butter or regular Snickers bars (2 ounces each), softened and chopped
2/3 cup sugar
3/4 cup semisweet chocolate chips
2 eggs
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/3 cup chopped walnuts, peanuts, or 1/4 cup plus 2 tablespoons heavy cream pecans
Prepare the Chocolate Cookie Crust. Set aside.
In a medium bowl, beat together the cream cheese, sugar, eggs, and vanilla with an electric mixer on high speed until smooth. Add 1/4 cup heavy cream and the flour and beat on medium speed 1 to 2 minutes, or until fluffy. Turn half of the cream cheese mixture into the Chocolate Cookie Crust. Evenly sprinkle on the chopped candy. Top with the remaining cream cheese mixture, spreading evenly. Carefully cover the top of the pan with foil.
Place the cheesecake on a vegetable steamer or other rack set in the bottom of a 5-quart electric slow cooker. Cover and cook on the high heat setting 2 3/4 to 3 hours, or until the cheesecake is set. (Do not attempt to cook on the low heat setting for a longer time.) Remove the lid from the cooker and turn the cooker off. Let the cheesecake stand in the cooker until cool enough to handle. Remove and cool to room temperature, then refrigerate several hours or overnight, until cold.
When the cheesecake is cold, make the chocolate ganache topping. In a 1-cup glass measure, combine the chocolate chips, remaining 2 tablespoons cream, and corn syrup. Heat in a microwave oven on high power 1 minute, or until the chocolate is melted and smooth when stirred. Cool slightly. Spread the chocolate ganache evenly over the top of the cold cheesecake. Sprinkle on the chopped nuts. Return to the refrigerator and chill until the chocolate is set. To serve, remove the springform side from the pan and cut the cheesecake into slices. Refrigerate any leftovers.
Chocolate Cookie Crust: In a medium bowl, mix together 1 cup chocolate cookie wafer crumbs, 1 tablespoon sugar, and 3 tablespoons melted butter until well blended. Press into the bottom and 3/4 inch up the side of an 8-inch springform pan.
:p
Cheese Crispies
1 cup margarine
1/2 pound sharp Cheddar cheese, grated
2 cups flour
Dash salt
Dash red pepper
Dash Tabasco
2 cups Rice Krispies
Mix margarine and cheese.
Add flour, salt, red pepper and Tabasco.
Stir in Rice Krispies last.
Roll into a ball and then flatten.
Place on ungreased cookie sheet and bake for 15 minutes.
Cut into squares. Put in cookie tin to keep.
YIELD: 3 dozen
Avocado Soup
4 ripe avocados
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 Tbsp. lime juice
1/4 cup sherry
3 cups chicken broth
1 and 1/2 cups heavy cream
Salt and pepper to taste
Fresh parsley sprigs
Combine avocados, jalapeno pepper; garlic, lime juice, sherry, and chicken broth in a blender and puree.
Stir in cream and sprinkle with salt and pepper.
Chill until ready to serve.
Garnish with fresh parsley.
This dish is a little rich but very good.
Chicken Wraps with Peanut Sauce
2 Tbsp. olive oil
1 pound boneless chicken breast cut into 1-inch pieces
Shredded lettuce
2 cups carrots, shredded
1 6-oz. can water chestnuts, chopped
1 cup shredded cabbage
1 cup bean sprouts
1 cucumber, peeled. seeded and diced
6 - 8 flour tortillas
Peanut Sauce:
1/4 cup honey
1/3 cup peanut butter
1 Tbsp. fresh lime juice
1 Tbsp. sesame oil
2 Tbsp. rice wine vinegar
2 Tbsp. water
Heat oil in a skillet and saute chicken until fully cooked.
Combine sauce ingredients in a shaker and shake well.
Place even amounts of chicken and vegetables on each flour tortilla. Pour desired amount of sauce over ingredients and roll up.
Flounder Marguery
1 pound flounder
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup mushrooms, chopped
3 tablespoons butter
2 tablespoons flour
8 oysters (reserve liquid)
8 shrimp
1/4 cup Parmesan cheese
Arrange flounder in shallow, buttered baking dish.
Pour white wine around and over flounder.
Season with salt and pepper.
Sprinkle with chopped mushrooms.
Bake at 325 degrees for 30 minutes.
Melt butter in saucepan and add flour; mix well.
Add liquid from oysters, then oysters and shrimp.
Cook 4 minutes and add cheese.
Pour over fish and return to oven for 5 minutes.
Serve immediately.
YIELD: 4 servings
Banana-Mango Smoothies
2 ripe bananas, peeled and sliced
3 ripe mangos, peeled and diced
2 cups milk
1 cup vanilla ice cream
1/4 cup honey
1 tsp. vanilla
Combine ingredients in a blender and blend until smooth.
Refrigerate for at least 1 hour before serving.
NOOGIES!
By the way Jolie, my dot LOVES soya milk. I said too bad, that sh*t's expensive, drink your fatfree or water! She also loves tofu (GAG) and veggie burgers. I need to find a recipe to make veggie burgers instead of buying them bulk at Sam's.
Tortellini and Tomato Soup
2 tbsp. olive oil
1 cup chopped onion
3 cloves garlic, finely chopped
2 cans (14.5 oz. each) Diced Tomatoes
2 cans (14.5 oz. each) chicken broth
1 can (6 oz.) Tomato Paste
1 cup sliced carrot
3 tbsp. chopped fresh parsley
2 tsp. dried basil, crushed
2 tsp. dried oregano, crushed
1/4 tsp. ground black pepper
1 pkg. (9 oz.) refrigerated cheese tortellini, uncooked
1 cup sliced zucchini
1/2 cup (2 oz.) grated Parmesan cheese
Heat oil in large saucepan over medium-high heat. Add onion and
garlic; cook, stirring occasionally, 2 to 3 minutes.
Stir in undrained tomatoes, broth, tomato paste, carrots, parsley,
basil, oregano and pepper; cover. Bring to boil. Reduce heat to low; cook, stirring occasionally, 20 minutes.
Stir in tortellini and zucchini; cook 6 to 7 minutes or until
tortellini are tender. Stir in cheese just before serving.
6 To 8 Servings
~*~*~*~*~*~*~*~*~*~
Pasta Primavera with Italian Sausage
12 oz. dry linguini
2 tsp. olive oil
8 oz. mild Italian sausage links, casings removed
1/2 cup chopped onion
1 large clove garlic, finely chopped
1 cup sliced zucchini
1 can (14.5 oz.) Diced Tomatoes with Italian Herbs
1 can (6 oz.) Tomato Paste
1/2 cup sliced ripe olives
1/4 cup dry red wine
Chopped fresh basil
Shaved or grated Parmesan cheese
Cook pasta according to package directions; drain and keep warm.
Heat oil in large skillet over medium-high heat. Add sausage; cook 5
to 8 minutes or until no longer pink; remove and set aside.
Add onion and garlic; cook 2 minutes. Add zucchini; cook 2 minutes.
Stir in undrained tomatoes, tomato paste, 2/3 cup water, olives, wine and cooked sausage; cook 5 to 7 minutes.
Toss pasta with sauce in large bowl. Sprinkle with basil and cheese.
4 To 6 Servings
Quote:
Originally posted by jaybird
NOOGIES!
I need to find a recipe to make veggie burgers instead of buying them bulk at Sam's.
Nut Burger
1/2 cup raw sunflower seeds
1/2 cup raw almonds
1/2 cup raw cashews
1/3 cup raw walnuts
1/2 cup chopped onions
2 tablespoons chopped green bell peppers
1/2 cup chopped yellow squash
2 tablespoons soy sauce
1/2 cup water
1 clove minced garlic
Dash dried basil
Dash dried dill weed
1/2 cup chopped carrot
1/2 cup bulgur wheat
8 slices fat-free cheddar cheese
8 sesame seed burger buns
8 tablespoons no fat Thousand Island dressing
8 slices large tomato
2 cups alfalfa sprouts
Grind sunflower seeds, almonds, cashews and walnuts in food processor
until coarsely ground. Set aside.
Combine onion, green pepper, and squash. Mix soy sauce and water
in a small glass. Process vegetables with garlic, basil and dill
weed, adding soy sauce/water mixture a little at a time in blender.
Pour puree into saucepan and [place over medium-high heat. Add
carrots and bulgar, bring to a boil, stirring often. Reduce heat
and simmer 10 minutes.
Remove from heat and add nuts. Mix well. Form into 8 patties or
scoop into 8 portions onto a baking sheet and flatten slightly.
Refrigerate until ready to use.
Bake or grill until heated through and browned on 1 side. DO NOT
TURN. Top each patty with a slice of cheese and melt slightly.
Serve patties in sesame buns. Top each with 1 Tablespoon Thousand
Island Dressing, tomato slice and 1/4 cup alfalfa sprouts.
Mexican Bean Burger
16 ounce can of red kidney beans, drained and mashed
1/2 cup small onion, coarsley chopped
1/2 green pepper, coarsley chopped
1 carrot, steamed and mashed
1/8 cup picante sauce or salsa (spicy or mild to your taste)
1 cup bread crumbs
1/2 cup flour
1 tsp. black pepper (or to taste)
dash of chili powder
Mix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is too stiff. Form into balls and smash into patties. Bake at 450 degrees for 15 - 20 minutes, until firm, brown and done. Serve on a whole wheat bun with lettuce, tomato and salsa.
Nut Burger
2 oz bulgur wheat
1/4 cup canola oil
1 1/4 cups finely chopped mushrooms
1 1/2 cups finely chopped carrots
2 cups finely chopped onions
2 Tbls minced garlic
3/4 cup walnuts
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup wheat germ
1/3 cup chopped parsley
2 Tbls chopped dill
3 tbl tamari
3 Tbls tahini (sesame seed paste)
1 1/4 cups cooked chickpeas
(if using canned garbanzo beans,
make sure they're well-drained)
3 Tbls lemon juice
1/4 tsp. cayenne pepper
1/2 tsp. salt
3/4 tsp. freshly ground pepper
3/4 tsp. ground cumin
oil for rubbing burgers and grill
Put bulgur in a bowl of hot water, soak for 10 minutes or until tender, drain well.
Heat oil in a skilled, sauté mushrooms, carrots, onions, garlic for 15 min.
Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds, bulgur, and wheat germ.
Mix sautéed vegetables with parsley, dill, tahini, chickpeas, tamari, lemon juice, cayenne, salt, pepper, and cumin until blended (small lumps ok). Add to the sesame-bulgur mixture, mix well. A potato masher is useful at this stage.
Chill thoroughly to firm the mixture (at least 1 hour in the freezer, more in the refrigerator).
Shape into patties, pat with oil, cook 4 minutes on each side, flip carefully with a Wide spatula to keep from falling apart. Serve on toasted rolls with slices of tomato, sprouts, cucumber, yogurt.
Thanks fugi. I'll try the Mexican Bean Burger on her when she's home next week. ((the others look like too much work!))
She can take a soft tortilla shell (spinach or tomato usually) and fill it up with sprouts and vegies and cream cheese and some ranch dressing and lettuce and mmmm, very good.
Todays Recipies
Chocolate - Peanut Butter Rice Krispies
1 cup light karo syrup
5 cups rice krispies
1 cup sugar
12 oz semi-sweet chocolate chips
1 cup peanut butter
Caramel Rice Krispies Treats
3 Tbsp. margarine
1 package (10 oz., about 40) regular marshmallows or 4 cups
miniature marshmallows
1/2 cup caramel ice cream topping, unheated
6 cups Kellogg's Rice Krispies cereal
Nonstick cooking spray
In large saucepan, melt margarine over low heat. Add marshmallows
and stir until completely melted. Remove from heat. Add caramel
topping, stirring until well combined. Add Rice Krispies . Stir until well coated. Coat a 13x9x2-inch pan with nonstick
cooking spray. Using buttered spatula or waxed paper, press mixture
evenly into pan. When cool, cut into 2-inch squares.
Rice Krispies Cookies
2 cups Sifted all purpose flour
1 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Salt
1 cup Butter
1 cup Granulated sugar
1 cup Brown sugar
2 Eggs
1 tsp Vanilla
1 cup Coconut,shredded (optional)
4 cups Rice Krispies
Sift together flour, baking soda, baking powder and salt. Mix
coconut, and rice crispies. Set aside. Cream butter, slowly add
sugars and creaming thoroughly. Add eggs and vanilla. Continue
beating until fluffy. Add sifted dry ingredients and mix well. Add,
mixing thoroughly coconut (optional) and rice krispies. Shape into
balls the size of walnuts. Place on lightly greased sheet. Bake at
375 for 10 minutes. Makes about 6-1/2 dozen cookies
Pigeon Poop
5 cups of peanut butter crunch cereal
3 cups of Rice Krispies
2 cups of skinny pretzels/broken in half
2 lbs. of white chocolate
2 1/2 cups mini marshmallows
Mix all dry ingredients in large bowl. Melt white chocolate in double boiler; pour over dry ingredients and spread out on wax paper to cool. Break into chunks.
Biscuts
6oz Plain Flour
2oz Ground Almonds
2oz RICE KRISPIES
2oz Soft Brown Sugar
4oz Butter
1 Egg
1/2 tsp Vanilla
COATING
6oz Milk or Plain Chocolate
Cream butter and sugar. Add beaten egg and vanilla . Combine with almonds, flour and crushed RICE KRISPIES. Knead to form a dough.
Roll out to 1/4 inch thickness, cut out biscuits with 2" round cutter. Place on a greased baking sheet and bake in oven 350°F for 12 minutes.
Cool on a baking tray.
Melt chocolate in a bowl over hot water, spread on top of biscuits.
:D
Mmmm. Rice krispy squares. I love those things! And now, caramel ones???
~adds caramel topping to her shopping list~
Quote:
Originally posted by jaybird
Mmmm. Rice krispy squares. I love those things! And now, caramel ones???
~adds caramel topping to her shopping list~
ME TOO :D I can eat 1,2 3, 10 at a sitting
Caramel OH YA!! :p