Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

These cookies use only four ingredients, and mix up in less than 5 minutes Seriously awesome. Even better, they use no oil or butter. I know, you might be a littl.e skeptical, too. But these are simply the lightest, softest, yummiest cookies ever.

Low Fat Crinkle Cookies
Ingredients

1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar

Instructions
Preheat oven to 350. In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky! Form dough into tablespoonfuls and roll in powdered sugar. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove

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[Jolie Rouge]

Ruth's Chris New Orleans-Style BBQ Shrimp
-Makes 4 servings

Ingredients:...

-20 large (16/20) shrimp, peeled and deveined
-1 ounce canola oil
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butter

Directions:

Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.


Serve with pasta & a green salad

[Jolie Rouge]

Crockpot to the rescue!!! <3 Love my slow cooker during the summer <3 doesn't heat up the house and I can set up for supper while I go do stuff outside.


Chicken and Noodles !

3-4 chicken breasts
2 sm cans of cream of chicken soup
2 15 oz cans of Chicken broth
1 stick of butter
couple grinds of black ground pepper and dash or two of some paprika
12 oz bag of Kluski egg noodles

Put all ingredients in crockpot except for Noodles. Those will be added later. Set on Low for about 3 hours. Check chicken at 3 hour mark if done remove chicken and shred use fork to shred add back into crock pot and add in noodles and cook for about another hour till noodles are done. Serve up with a nice green salad or some veggies .

Please remember all crockpots are different so you may nee longer or shorter cooking time adjust accordingly

[wobblypops]

I wish there was a way for you to cook chicken in them so it wouldn't come out mushy. I don't like chicken from a slow cooker.

[Jolie Rouge]

In honor of National Peanute Butter Day !

Mississippi Mud Cookies from the Alsip Family:

1/2c milk
2c sugar
1 stick butter (not margarine and salted is ok)
3tbsp cocoa powder
1tsp vanilla
3c quick oats
1/2c peanut butter

1) In a saucepan, mix together milk, sugar, cocoa and butter. Bring to a rolling boil for 1 minute.
2) Remove from heat, mix in peanut butter and vanilla
3) Stir in oats, cool for 5-6 minutes in saucepan
4) Drop by teaspoonfuls in wax paper. Allow to cool and enjoy!.

[Jolie Rouge]

Slow-Cooker Salsa Chicken

Ingredients

2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat

Directions

Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F.

When ready to serve, break up the chicken with two forks then stir in the sour cream.

Makes eight 1 cup servings.

Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g

Note from the friend I stole the recipe from : "I have made this with just a jar of salsa and chicken on low...no water or diced tomatoes and it was awesome! Whole wheat torillas and taco fixing...made a great dinner!"

I wish there was a way for you to cook chicken in them so it wouldn't come out mushy.

Are you cooking fresh or frozen ? I usually use frozen and cook on low ... maybe that makes a difference ?

[Coconut]

Chocolate Atkins Shake

1 packet sugar free chocolate pudding
1 cup of ice
1/4 cup of cream
16oz. Cold water

Place all ingredients into a blender, blend till ice is crushed.

[Jolie Rouge]

Sugar-Free Raw Date Walnut Caramel Dip

It is almost impossible to believe that this dip is 100% sugar-free. (It took my husband and I eating almost the entire portion to believe it!) Thankfully, our parental instincts kicked in before we finished off the bowl and we remembered that this treat was in fact, my son’s!

For some time now I’ve been trying to find a substitute for sugar in caramel sauce. White sugar is not a hot commodity in this household (except with my husband…old-school Italian habits die hard!). I usually replace sugar with other more natural sweeteners, such as honey, agave, palm sugar, etc.

I literally wanted to omit ANY type of sugar in this recipe. Coincidentally, (seeing that I’ve been on such an energy bar kick lately) I’ve discovered my new favourite ingredient in the kitchen…dates!

They were perfect for this recipe. Not only are they are super-sweet (naturally) but they also add a creamy, thick consistency to this dip. Most caramel dips have a more syrupy consistency, which actually makes it difficult to do any dipping at all!

Well, you won’t have a problem with this variation…you might just skip the dipping “tool” and go right for the spoonful on its own!

Yields about 1 cup)
1/2 cup walnuts, unsalted
1/2 cup Medjool dates (about 8-10 large dates)
1/2 cup milk of choice (I used unsweetened coconut milk)
2 tbsp. extra-virgin coconut oil, unmelted
1 tsp. vanilla
1/4 tsp. cinnamon
1/8 tsp. salt

Place all ingredients in a large food processor and blend until smooth and creamy. (Remember to check for large pieces of nuts and dates that aren’t fully processed.)


The dip will be creamy and not too dense, however, once refrigerated it will thicken a bit. If you prefer a creamier consistency add milk, 1 tablespoon at a time, and continue to blend until you get the desired consistency.

Serve immediately with crunchy green apple slices…

or eat alone by the spoonful (as my husband and I did!).

Store in the fridge in an air-tight container. Serve cold or reheat until warm.

http://www.bitesforbabies.com/recipe...jHD4c.facebook

[Jolie Rouge]

Easiest Pecan Bars "EVER"

1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

Bake 18 to 22 minutes longer or until golden brown.

Cool completely, about 1 hour, and cut into bars.

[Jolie Rouge]

Lemonade Pie

I HAVE MADE this before...and it was YUMMY!!! and I had forgotten about it! only 4 ingredients...and SOOO easy! (and creamy and cold...perfect for those hot summer days!)

1 (6 ounce) can frozen lemonade
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip or whipped cream
1 graham cracker crust (I buy this all ready made)

Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too. Top with whipped cream or Cool Whip and garnish with lemons.

http://www.food.com/recipe/lemonade-pie-no-bake-11913

[Jolie Rouge]

Amish Friendship Bread Starter and Day 2

Susie qtpies cafe has the recipe and instructions for Amish friendship bread. Below her instructions is an Amish friendship bread link up and there is a recipe for pistachio Amish friendship bread. I have to tell you that if you like pistachio you really need to make this bread. If is the best bread ever for anyone that likes pistachio.

http://www.susieqtpiescafe.com/2011/...nd-day_13.html

Have you ever been given the starter? IF not, here is an easy way to make your own starter.
_________

FRIENDSHIP BREAD STARTER

This is the Amish Friendship Bread Starter Recipe. Use this if you don't have a starter. Once you mix it that is consider Day 1, which is what you get when someone gives you the starter. ONLY use plastic or wooden utensils and only glass or plastic containers. Ziplock bags are great to use. Do NOT use metal. The metal will react to your starter and discolor it.

Ingredients:
1 pkg. active dry yeast
1/4 cup warm water (110°F)
1 cup all-purpose flour
1 cup white sugar
1 cup milk

Directions:
1. Use a measuring to dissolve the yeast in warm water for about 10 minutes. Stir well. After 5 minutes if you are not getting a lot of reaction, sprinkle in 1 tsp sugar. This will do the trick!

2. Use a medium glass or plastic bowl to combine 1 cup flour and 1 cup sugar. Mix thoroughly or your milk will cause it to get lumpy.

3. Slowly stir in milk and then the yeast mixture. Loosely cover the mixture with a lid or plastic wrap. You can dump it all in a ziplock bag at this time, too. This is Day 1 of the starter cycle, or the day you receive the starter. Follow the below daily schedule.

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Day 1 - receive the starter (the recipe for the starter is above)
Day 2 - stir
Day 3 - stir
Day 4 - stir
Day 5 - stir
Day 6 -Add 1 cup each of flour, sugar and milk
Day 7 - stir
Day 8 - stir
Day 9 - stir
Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and a recipe for baking the bread. I will share some of these recipes soon!