recipe exchange

Comment

Comment by Suzanne Mourer on May 22, 2009 at 8:43am

Banana Bread Tea Sandwiches

2 c. all purpose flour
1 c. sugar
1 1/2 t. baking soda
1 t. ground cinnamon
3/4 t. salt
1/4 t. ground nutmeg
3/4 c. oil
3 large eggs
2 1/2 c. mashed ripe bananas about 6 med.
1 t. vanilla
Pineapple Coconut Filling

Directions:

Preheat oven to 350*. Spray a 13x9" baking pan with nonstick baking spray with flour. In a large bowl,combine oil,eggs,bananas and vanilla. Add to flour mixture, beating at low speed with an electric mixer until combined. Pour into prepared pan and bake for 23-27 mins or until a wooden pick inserted in center comes out clean. Let cool in pan for 30 mins. Remove from pan and cool completely on a wire rack. Cut cake into 3x1" slices. Cut each slice in half crosswise. Spread Pineapple Coconut Filling evenly over bottom halves of banana bread. Cover with top halves of bread.

Pineapple Coconut Filling
Makes about 1 1/2 cups

1 (8oz.) pkg. cream cheese, softened
1/2 c. pineapple preserves
1/4 c. sweetened flaked coconut
1/4 c. finely chopped pecans

Directions:

In a small bowl,beat cream cheese and preserves at medium speed with an electric mixer until combined. Stir in coconut and pecans. Cover and chill.
Tip... In the summer when you don't want the oven on, or for a shortcut any time, use store or bakery bought banana bread. = )

Comment by Suzanne Mourer on May 22, 2009 at 8:31am

Orange Creamsicle Milkshake

Servings:
2

1/2 cup milk 4 scoops vanilla ice cream 3 tablespoons frozen
orange juice concentrate, thawed.

In
a blender combine milk, ice cream and orange juice concentrate. Blend until
smooth. Pour into glasses, garnish with an orange slice and serve.

Comment by Ben an Jessica Miller on May 21, 2009 at 6:15pm

CABBAGE TOMATO
CHICKEN SOUP

1 yellow onion diced
3 stalks of celery diced
2 large carrots shredded (julienne style) and cut about 2 inches long
1/4 of a cabbage cut into pieces no bigger than the spoon you'll eat the soup with.
2 potatoes diced
2 cans of contadina stewed tomatoes (do not drain, but dice up the tomatoes)
1 large bone in chicken breast boiled till done (keep broth)
McCormick's steakhouse seasoning grinder
McCormick's chicken base

Boil the chicken breast until done, in enough water to cover the breast an inch or two. Cool, and pick chicken. Cut into bite sized pieces, and put aside.

In a large pan add chopped cabbage, celery, onion, potatoes and carrots. Cover with 3 inches of water and boil (add enough chicken base to taste when the water is hot enough).

When vegetables are almost done, add the 2 cans of tomatoes.

Grind in Steakhouse Seasoning, to taste, and boil until vegetables are tender. The water will evaporate quite a bit, so you will have add some fresh chicken broth. Add chicken. Cool slightly, and serve with well buttered toast.

Comment by Ben an Jessica Miller on May 21, 2009 at 5:55pm

OVEN FRIED CAJUN CHICKEN

1 frying chicken or 6 breasts or 6 leg thigh quarters
1 cup flour
black pepper and garlic powder (for sprinkling)
Creole seasoning
paprika
cayenne pepper
1/2 cup butter

Preheat oven to 425°F.

Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.

In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.

Shake chicken in the bag with flour and seasonings. Line a 9 x 13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down. Bake 30 minutes; turn reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.

Comment by Ben an Jessica Miller on May 21, 2009 at 5:39pm

CHOCOLATE NO-BAKE PEANUT BUTTER BARS

2 c. confectioners' sugar
2 c. graham cracker crumbs
1 c. smooth peanut butter
1/2 c. plus 2 tbsp. butter, melted
2 c. (12 oz.) milk chocolate or semi-sweet chocolate chips, melted

Have ready 9x13 inch baking pan. Mix confectioners' sugar, graham crackers, peanut butter and butter in medium bowl until well blended. Scrape into ungreased baking pan and press into even layer. Spread melted chocolate over top. Refrigerate at least 2 hours until chocolate is firm. Let stand 10-20 minutes at room temperature before cutting into bars. Freezes well.

Comment by Suzanne Mourer on May 15, 2009 at 11:57am

You're welcome sweetie!

Comment by JUBY-DU on May 13, 2009 at 6:40am

mmm suzanne now i have some good recipes for the summer thank you so !!!

Comment by Suzanne Mourer on May 12, 2009 at 1:03pm

Dump Chicken Recipes

All the recipes can be made with 4-8 pieces of chicken (wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken, etc.), we use 5 boneless/skinless chicken breasts to keep it healthier. Some recipes can be altered to make them healthier.
Mix everything in a 1 gallon freezer bag and freeze it. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! Can also use crock pot for this too! ( Be careful about the pan size. Too big and the juices/sauce may spread out and take on a burnt flavor.)
DUMP BBQ JELLY CHICKEN
3/4 cup Ketchup
3/4 cup Blackberry Jam
1/8 cup White Vinegar
1 Teaspoon Worcestershire
2 Teaspoon Chili Powder
1/8 Teaspoon Salt
Strawberry, peach, and apricot also work well
*************************
DUMP CHILI MAPLE GLAZED CHICKEN
2 Tablespoons Water
1 Teaspoon Salt
1 1/2 Tablespoons Maple Syrup
1 Tablespoon Chili Powder
*************************
DUMP CITRUS GINGER CHICKEN
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)
*************************
DUMP CRANBERRY CHICKEN
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon
*************************
DUMP CREOLE CHICKEN
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
1 can Whole Tomatoes* --14 oz
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce -- Optional
* Chopped and undrained
*************************
DUMP GARLIC DIJON CHICKEN
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
*************************
DUMP HERB WINE CHICKEN
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
DUMP HONEY GINGER CHICKEN
4 Tablespoons Chopped Onion
1 1/2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives
*************************
DUMP HONEY GLAZED CHICKEN
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey
*************************
DUMP HONEY SESAME CHICKEN
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic
*************************
DUMP LEMON AND GARLIC CHICKEN
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
**************************
DUMP LEMON MARINADE CHICKEN
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion
*************************
DUMP PEPPER LIME CHICKEN
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt
*************************
DUMP RASPBERRY CURRANT CHICKEN
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
1/2 cup Currant Jelly
*************************
DUMP RUSSIAN CHICKEN
2/3 cup Apricot Preserves
16 oz Russian Dressing
2 Packages Dry Onion Soup Mix
*************************
DUMP SPICED CITRUS CHICKEN
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
*************************
DUMP SPICY SWEET GLAZE CHICKEN
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco
************************
DUMP STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
*************************
DUMP SWEET AND SOUR CHICKEN
1/4 cup Honey
2 Tablespoons Honey
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic
*************************
DUMP SWEET AND SPICY CHICKEN
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa
*************************
DUMP TERIYAKI CHICKEN
1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger

Comment by Suzanne Mourer on May 8, 2009 at 12:54pm

I just wanted to wish all the moms a HAPPY MOTHER'S DAY!
From my heart to yours, Suzanne

Comment by Gloria Green on May 6, 2009 at 5:01pm

PISTACHIO NUT BREAD (MAKES 2 LOAVES)
1 YELLOW CAKE MIX
4EGGS
1/4 CUP OIL
1 SMALL BOX PISTACHIO PUDDING
1 CUP SOUR CREAM
1/4 CUP WATER
SUGAR MIXTURE--1 C. GROUND WALNUTS-3/4 C. SUGAR-1 TABLESPOON CINNAMON
BEAT TOGETHER EVERYTHING BUT SUGAR MIXTURE. GREASE 2 LOAP PANS. IN SEPERATE BOWL MIX UP SUGAR MIXTURE.
PUT 1/3 BATTER IN PAN TOP WITH 1/4 SUGAR MIXTURE. PUT REMAINING BATTER ON TOP THEN 1/4 SUGAR MIXTURE ON TOP.
BAKE AT 350 DEGREES FOR 35-40 MINS.

• First
• Previous
• Next
• Last