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Title: OUR RECIPE BOX
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Unicorn_Queen
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Registered: 01/06/2009

(Date Posted:02/01/2013 6:44 PM)
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 HELLO LADIES
Here is our Recipe Box.
Here we can share recipes with each other.
If the takes off, then I may add categories for
different kinds a recipes, but I can always fix
that so decided to try this for now.  I hope you
all will share favorite recipes.
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THE EARTH LAUGHS IN FLOWERS

Dorothy2
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RE:OUR RECIPE BOX
(Date Posted:02/02/2013 11:59 PM)


Main Dish or Breakfast.



Chile Relleno Hot Dish

4 Medium Cans of Whole Green Chiles (or 1 Large can)
3/4 Lb grated Monterey Jack Cheese *
3/4 Lb Grated Longhorn Cheese *
1 (6 oz) Can Condensed Milk
1 (6-8 oz) can or jar of Taco Sauce
3 Eggs
3 T Flour


Split open and rinse the whole chiles. In a 9x12 inch casserole, spread the whole chiles to cover the bottom of the dish. Continuously layer the chiles into three layers.
The chiles should nearly cover the bottom of the dish for each layer.

Between each layer add equal parts of 3/4 lb grated Monteray Jack and 3/4 lb of grated longhorn cheese 
until all of the ingredients are used, ending with the cheese on top. **

** I use 3 8 oz pkgs of Kraft grated Monterey & Colby Cheese, or sometimes "Mexican cheese". Then it's easy to top each layer of chiles with one whole package of shredded cheese.

 
In a separate bowl, mix in blender 3 whole eggs,
3 T flour,
and 1 (6 oz) can of condensed milk.
Pour mixture over the chile and cheese casserole.

Bake covered in 350 degree oven for 30 minutes.

Top with 6 oz can or 8 oz jar of Taco Sauce, and bake for 30 minutes more uncovered.

Reheats Beautifully.  Freezes well.


Border by Dorothy


.


(Message edited by Dorothy2 On 02/03/2013 12:01 AM)
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“Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

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Unicorn_Queen
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RE:OUR RECIPE BOX
(Date Posted:02/05/2013 7:32 PM)

(EASY PEASY) CHICKEN CORDON BLEU

6 Chicken Breasts
6 Slices Deli Ham
6 Slices Swiss or Mozzarella Cheese

Layer in a 9x13 pan...chicken, ham, cheese.
Mix 1 can of Cream of Chicken soup with 1/2 can of water and pour over layers.
Mix together 1/2 cup melted butter and 2 cups cracker crumbs.  Pour over top of soup layer. 
Bake at 325 degrees for 1 1/2 hours uncovered.  
Delicious!

We used 3 boneless breasts and 3 boneless thighs as mom prefers dark meat and she loved it.


(Message edited by Unicorn_Queen On 02/05/2013 8:41 PM)
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THE EARTH LAUGHS IN FLOWERS

Unicorn_Queen
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RE:OUR RECIPE BOX
(Date Posted:02/05/2013 8:40 PM)

CHEESY SAUSAGE LOAF

1 Cup uncooked Macaroni
2 Eggs
1 8oz pkg Brown and Serve Sausage Links
2 tbsp Butter or Margarine, melted
2 tbsp Flour
2 Cup Milk
3 Cups Shredded Cheddar Cheese

Cook Macaroni.  Brown Sausages, drain, set aside.
In a large pan melt butter.  Stir in flour.  Add milk all at once.  Cook and stir until bubbly.  Add cheese 1/4 at a time, stirring until melted.  In a lge bowl, beat the eggs with a beater.  Gradually stir in hot cheese mixture. Stir in macaroni.  
Cut sausages in half lengthwise.  Line them upright along the long sides of a greased loaf pan...cut side toward the center.  Spoon mac and cheese into the middle.  Cover with foil.  Bake at 350 degrees for 1 hour or until set. Let stand 10 minutes in pan.

An easier way to do this is just to fill the greased loaf pan with the mac and cheese and then bury the sausages whole in it anywhere.  Or, what I did was cut each sausage into 4 pieces and mixed them right into the mac and cheese.  


(Message edited by Unicorn_Queen On 02/05/2013 8:42 PM)
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THE EARTH LAUGHS IN FLOWERS

Dorothy2
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Registered:10/26/2008

RE:OUR RECIPE BOX
(Date Posted:04/05/2013 10:47 PM)


Cracker Barrel Hashbrown Casserole Recipe

Ingredients

1 (2 pound) package frozen hash browns
8 ounces sour cream
1 can cream of chicken soup
1/2 cup margarine or even butter works very well also
1/2 cup chopped onion
2 cups grated Colby cheese (personal note–I prefer sharp cheddar)

Directions

Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl, add minced onions, sour cream, cream of chicken soup, and melted butter and mix together. Pour soup mixture over potatoes; sprinkle with cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt. One great thing The Cracker Barrel Hash Brown Casserole is you can literally serve it for any meal.
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Dorothy2
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RE:OUR RECIPE BOX
(Date Posted:04/05/2013 10:52 PM)



Bacon Ranch Foil Packet Potatoes

3 sheets of heavy-duty foil
10-12 baby red pot
atoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired

1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.
Biltmore's Bread Pudding Recipe
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“Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

Dorothy2
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RE:OUR RECIPE BOX
(Date Posted:04/05/2013 10:56 PM)


☆.•♥• EASY Delicious Crock-Pot BBQ Ribs Recipe! •♥•☆

The meat falls off the bone as you take them out of the crock pot!

Ingredients:
...

4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano

Directions:
In a bowl, mix together all the ingredients except for the ribs themselves.

Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

.
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Dorothy2
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RE:OUR RECIPE BOX
(Date Posted:04/06/2013 6:21 PM)


Jamboree Muffins ~ from Joanne Fluke's "Red Velvet Cupcake Murder" :-)


Great recipe for using up those jars of jam with just a little dab left in the bottom

Preheat oven to 400 F, Rack in the middle position
...

1 Large Egg, beaten
3/4 Cup Whole Milk
1/2 Cup Vegatable Oil
1/3 Cup white (granulated) sugar
2 Cups all purpose flour, packed down when you measure it
3 tsp Baking Powder
1 tsp Salt
Approx 1/4 Cup Jam of your choice.

Grease or spray the bottom of 12 muffin cups with nonstick cooking spray, or use paper cupcake liners.

In a medium sized bowl, beat the egg ith milk until well combined.
Stir in vegetable oil and white sugar.
Measure out the flour in another bowl. Stir in the baking powder and salt with a fork.

Add the flour mixture to the egg mixture in half cup increments, stiring after each addition, but only until the flower is moistened. The resulting muffin batter will be llumpy.

Fill the muffin cups half full with batter.

Get out your jam jars. You can use all of one kind or all different kids.

Use a teaspon measure or a small sized spoon to drop 1 tsp of jam ito the center of each muffin.

Cover jam with muffin batter until the muffin cups are 3/4 full.

Bake at 400 degrees for approzimately 20 minutes, or until the muffins are golden brown.

Let them cool for 10 minutes in the pan and then serve them with plenty of butter. They are good warm or cold and they reheat well in the microwave.

Yield: 12 yummy muffins.

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“Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

Dorothy2
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RE:OUR RECIPE BOX
(Date Posted:04/17/2013 8:58 AM)


Photo: CROCKPOT ROAST 

1 beef roast
1 can of golden mushroom soup
1 can of water
1 pkg. of Lipton onion soup mix

Combine all the above ingredients in crockpot & cook on low for 8 hours.



CROCKPOT ROAST

1 beef roast
1 can of golden mushroom soup
1 can of water
1 pkg. of Lipton onion soup mix

Combine all the above ingredients in crockpot & cook on low for 8 hours.
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Dorothy2
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RE:OUR RECIPE BOX
(Date Posted:04/30/2013 9:14 AM)

Crockpot Chicken and Stuffing

Ingredients
• 4 thawed chicken breasts
• 6oz. package of Stove Top stuffing mix.
• 1/2 cup sour cream
• 1 can of cream of chicken soup

First put your chicken in the crock pot.
Pour the package of stuffing on top.
Mix sour cream, soup, and 1/4 cup water in a small bowl.
Pour the mixture over the top of the chicken and stuffing.
Cook on LOW for 4 hours.
Fluff and serve! Yum!

 
Note:  The Chicken was fork tender and tasty.   I will add a bit more liquid the next time I make this because we like our dressing more moist.  Some don't.  Perhaps a bit of chicken stock or butter ~ or both. 
.

 


 


 

 

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Dorothy2
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RE:OUR RECIPE BOX
(Date Posted:10/14/2013 1:30 PM)



Crock pot Cube Steak


6 cube steaks
 
1 can of cream of mushroom soup
 
1 package ranch dip mix and
 
1 package of onion soup mix.
 
Cook on low for 6 hours.


Note:  Made in our wide browning crockpot, the steaks verged on dry.  Still good and flavorful.

If we use that crockpot again we will add some liquid and/or reduce the time a bit.


(Message edited by Dorothy2 On 10/15/2013 9:44 AM)
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Dorothy2
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Registered:10/26/2008

RE:OUR RECIPE BOX
(Date Posted:10/14/2013 1:34 PM)


Crock pot Cube Steak    >Revised<


6 cube steaks
 
1 can of cream of mushroom soup
 
1 package ranch dip mix and   
 
1 package of onion soup mix.     (It was a bit salty.  I'm going to try half a package next time)

1/2 to 3/4 cups of water

Mix soups and dip and water and pour over steaks 
 
Cook on low for 6 hours.




(Message edited by Dorothy2 On 10/15/2013 10:30 PM)
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“Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

Dorothy2
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Rank:Diamond Member

Score:4503
Posts:4503
From: USA
Registered:10/26/2008

RE:OUR RECIPE BOX
(Date Posted:10/22/2013 10:24 PM)

LOW CARB GHOST POO at Halloween.   Otherwise Cream Cheese Clouds or Frozen Cheesecake Bites


Someone in the FB Atkins Group said they were delicious and a good way to get extra fat in (which apparently is a Good Thing.)
 
Cream Cheese Clouds aka Frozen Cheesecake Bites

Ghost Poo (see what I did there since it's almost Halloween?!), aka Cream Cheese Clouds, aka Frozen Cheesecake Bites!  Fun and yummy and a great way to grab a little sweet dessert or snack.  I pulled this off of Linda's page as Cream Cheese Clouds.  My father (also a low carber!) came up with the Ghost Poo because he's funny like that.  I wrote the recipe below as basic Cream Cheese Clouds or Frozen Cheesecake Bites but if you'd like to swirl them to make them Ghost Poo, just spoon the mixture into a sandwich bag and then cut one of the end tips of the bag off to make a home pastry bag.  You can mix up the flavors by using different extracts or adding some unsweetened cocoa powder, a bit of pumpkin puree, etc.  Fun! *INDUCTION FRIENDLY*

5 STARS
24 clouds
1 net carb per cloud/serving


8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3/4 cup granular Splenda (or sweetener of choice)
1/2 tsp vanilla (I used 1/4 tsp lemon and 1/4 tsp vanilla)

Beat everything with an electric mixer until fluffy.  Drop by bite-size spoonfuls onto a wax paper-lined baking sheet to make 24 clouds.  (or spoon into sandwich bag, cut the tip off to make a pastry bag)  Freeze until firm, at least 1 hour.  Store in the freezer and eat frozen.

Once frozen, these store in the refrigerator just fine.

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“Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

Dorothy2
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From: USA
Registered:10/26/2008

RE:OUR RECIPE BOX
(Date Posted:10/24/2013 10:56 AM)



Ranch Crock Pot Pork Chops

1 - package of pork chops (we use boneless)     DJ Note: we used 6 fairly thick bone-in pork chops.

1 - packet ranch ranch dressing mix 

2 - bigger cans of cream of chicken (or mushroom) soup   **


Just put all of this in the crock pot and cook on high for 3-4 hour just depending on how tender you want them. AMAZING!!♥♥♥♥ 


** DJ Note: We used two 10+oz cans of Cream of Mushroom Soup and 1 10+ oz can of Cream of Chicken Soup, and added a little milk to thin it down.    We also had it on Low for about 5 hours.


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“Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

Dorothy2
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Rank:Diamond Member

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Posts:4503
From: USA
Registered:10/26/2008

RE:OUR RECIPE BOX
(Date Posted:11/12/2013 11:28 PM)

Hearty Breakfast Egg Bake

 Hearty Breakfast Egg Bake
“I always fix this casserole ahead when overnight guests are visiting, so I have more time to spend with them. Then, I simply add some toast or biscuits and fresh fruit for a complete meal that everyone loves. It also reheats well.” Pamela Norris - Fenton, Missouri
8 ServingsPrep: 10 min. + chilling Bake: 45 min. + standing

Ingredients

  • 1-1/2 pounds bulk pork sausage                                                        **
  • 3 cups frozen shredded hash brown potatoes, thawed
  • 2 cups (8 ounces) shredded cheddar cheese
  • Eggland's Best Eggs, lightly beaten
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup evaporated milk
**  Rather than frying, draining and cooling the sausage, we bought a package of Jimmy Dean's cooked sausage, and just used it "as is". 

Directions

  • Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain.      ** (see above)
  • Transfer to a greased 13-in. x 9-in. baking dish      
  • . Sprinkle with hash browns and cheese.
  • In a large bowl, whisk the remaining ingredients; pour over the top.
  • Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. 
  • Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
  •  Let stand for 10 minutes before cutting.
  •  Yield: 8 servings.
Nutritional Facts: 1 piece equals 427 calories, 32 g fat (15 g saturated fat), 281 mg cholesterol, 887 mg sodium, 12 g carbohydrate, 1 g fiber, 21 g protein




(Message edited by Dorothy2 On 11/12/2013 11:33 PM)
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“Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

Dorothy2
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From: USA
Registered:10/26/2008

RE:OUR RECIPE BOX
(Date Posted:11/14/2013 9:34 PM)



Salisbury Steak Stroganoff


 
Prep: 15 min
Cook: 15 min
Total: 30 mins
Servings: 6
 
This is a dish I would categorize as "grubbin'". I'm not entirely certain what it means for a dish to be grubbin', but I know it when I see it. It's usually a comfort food and is somehow deeply satisfying. There is a tendency to be a lot of fat and it's rarely attractive. It's the kind of food which nourishes the soul.

This particular recipe is kind of fun, actually. Most everyone has heard of Salisbury Steak and just as many have heard of Steak Stroganoff. They are some similar themes between the two, which led me to merging them into the same rich dish. This is a marriage to last a lifetime!

Another one of the appeals for this recipe is the ease. It's a little messy to make the "steaks", but once the ground beef has been seasoned and formed, the steaks are then cooked in a hot pan with some mushrooms. They are flipped, the mushrooms tossed and sour cream (and a little regular cream) are added, where the whole kit and caboodle are left to quietly gurgle and sputter away, while the sauce thickens and the steaks continue to slowly cook.

Once the sauce is thick and the steaks cooked through, serve!
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 tbsp (28g)  butter2002200000
1 small (110g)  onion, diced440110208
4 each (12g)  garlic cloves, minced16004004
2 tsp (2g)  fresh thyme, chopped and divided2.02.04.12.48.2800.2
2 lbs (908g)  ground beef (80 lean/20 fat)2306.32181.6154.360000
2 large (100g)  eggs14410131001
1 tbsp (14g)  light oil (for sautéing ... such as coconut, olive or ghee)1201200000
1 lb (454g)  crimini or button mushrooms, quartered122.606.829.082.2806.8
2 tbsp (34g)  worcestershire sauce26.46006.68006.68
1 cup (230g)  sour cream4444558008
1 cup (238g)  cream, heavy whipping8218857007
salt and fresh cracked pepper, to taste0000000
Totals:4246.4358.64g185.3g46.24g4.56g0g41.68g
Per Serving:707.7359.77g30.88g7.71g0.76g0g6.95g *

Method:

  1. Heat a sauté pan over medium heat. When it is hot, add your butter, onions, garlic and half of your chopped thyme, with a little bit of salt and pepper. Stir until the onions and garlic turn a light shade of brown.
  2. Once the onions are lightly caramelized, place into a mixing bowl and spread them around the bowl into a thin layer, so that they may cool, more quickly.    ****** See DJ Note.
  3. Add your ground beef to the onions (making sure the onions aren't hot enough to cook the beef, should only take a few minutes).
  4. Add your eggs to the beef, with a little salt and pepper. Blend together the beef, eggs and onion mixture.
  5. Form 6 nice "steaks". I made 6 football shapes, then squooshed them to make them the same thickness, the whole way across.
  6. Heat up a large sauté pan or skillet over high heat.
  7. While the pan is heating, season the surface of your steaks with a little salt and pepper.
  8. Add oil to the hot pan. Swirl it around and then add your steaks to the pan. Do not crowd them. There should be plenty of space between the steaks. Assuming your pan was hot, they should sear.
  9. Add your mushrooms to the pan and add a little salt and pepper to the mushrooms.
  10. Once you feel the surface of the steaks are nice and browned, flip the steaks and push the mushrooms around the pan. Allow to cook for about 1 minute.
  11. Turn your heat to medium-low and add your sour cream, cream, fresh thyme and Worcestershire sauce. Season with a little more salt and pepper.
  12. Push everything around the pan to mix it together, but be careful not to break up the steaks. I just swirl the pan around, until everything is blended.
  13. Allow the whole mixture to simmer together for about 12 minutes, or until the sauce has thickened.
  14. Taste and adjust seasoning if it needs it.
  15. Serve!
* Learn More

DJ Notes:  

Slight alteration to make it easier than trying to stir the sauce with the 'steaks' in the pan.  We made the burgers but did not grill the onions first then cool them and include them IN the burgers.  We just left the onion and garlic in the pan with the other ingredients.

We had this for four nights (with smaller burgers) and it was delicious.  The last night Mike had his between bread like a burger and he kept making "mmmmmm" noises, so I have to think it was REALLY good.


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“Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

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