Lyn's fast yummy recipe thread
Member
Join Date: Jan 2003
Posts: 4,955
Okay, I'll start the ball rolling
You can cook this one on the grill, or in the oven. I'll do it for four people, but you can adjust it to fit your crowd.
You'll need:
Red potatoes, about six medium
1 cup chopped onion, yellow or green (whatever you like)
1/2 stick butter or margarine (or more)
Salt and pepper to taste
1 cup shredded cheese of your choice (colby, cheddar, monteray jack or pepper jack)
3/4 cup real bacon bits
Aluminum foil
Slice the potatoes really thin (think potato chips.) I leave the skins on, you can peel them if you like. Arrange them on a large sheet of aluminum foil. You're going to wrap them up in this foil, so use as much as you think you'll need. Cut the butter/margarine into little "dots" and place all over the potatoes. Use as much salt and pepper as your taste requires. Chop your onion and sprinkle it over the potatoes and butter. Wrap all this up in the foil and bake (350) or grill about a twenty minutes. Test the potatoes by sticking a fork in them, if they have softened, they are done. (Cooking time varies on how thin you slice the potatoes and how hot your grill or oven is.) Remove from heat and smother that mess of goodness with the cheese and bacon bits and close the foil back up for about five minutes. The cheese will melt from the steam of the potatoes. If you're smart, you will eat the entire thing yourself, but if you're feeling generous, you can share. Amounts in this recipe can be adjusted. As in, if you don't want so much onion, just use a half a cup...etc. I suggest as much cheese as possible.
Enjoy!
Gabe
You'll need:
Red potatoes, about six medium
1 cup chopped onion, yellow or green (whatever you like)
1/2 stick butter or margarine (or more)
Salt and pepper to taste
1 cup shredded cheese of your choice (colby, cheddar, monteray jack or pepper jack)
3/4 cup real bacon bits
Aluminum foil
Slice the potatoes really thin (think potato chips.) I leave the skins on, you can peel them if you like. Arrange them on a large sheet of aluminum foil. You're going to wrap them up in this foil, so use as much as you think you'll need. Cut the butter/margarine into little "dots" and place all over the potatoes. Use as much salt and pepper as your taste requires. Chop your onion and sprinkle it over the potatoes and butter. Wrap all this up in the foil and bake (350) or grill about a twenty minutes. Test the potatoes by sticking a fork in them, if they have softened, they are done. (Cooking time varies on how thin you slice the potatoes and how hot your grill or oven is.) Remove from heat and smother that mess of goodness with the cheese and bacon bits and close the foil back up for about five minutes. The cheese will melt from the steam of the potatoes. If you're smart, you will eat the entire thing yourself, but if you're feeling generous, you can share. Amounts in this recipe can be adjusted. As in, if you don't want so much onion, just use a half a cup...etc. I suggest as much cheese as possible.
Enjoy!
Gabe
Member
Join Date: Feb 2003
Location: dysfunction junction,nc
Posts: 381
WOW...this looks fun....I'm gonna get my old southern recipes out and share 'em in the morning. You know us...gotta be fattening!
Like Pig Pickin' Cake (southern favorite) Mississippi Mud Pie, Sweet Potato Pie, Mocha cheescake with raspberry sauce....
Oh my I'm gaining weight just thinking about it.
Gettin my recipes card out,
2many2count
Like Pig Pickin' Cake (southern favorite) Mississippi Mud Pie, Sweet Potato Pie, Mocha cheescake with raspberry sauce....
Oh my I'm gaining weight just thinking about it.
Gettin my recipes card out,
2many2count
Member
Join Date: Jan 2003
Posts: 4,955
And now for your sweet tooth
"Gain Weight By Just Reading The Recipe Brownies"
One box brownie mix (19.8 oz)
1 cup sour cream
1 can coconut pecan frosting
1 cup semi-sweet chocolate chips
1 cup chopped pecans.
Mix brownies according to box except only use half the recommended amount of oil. Add sour cream and frosting, pour into greased 9x9 baking dish. Bake at 350 for 35-40 minutes, or until the middle is set. Sprinkle chocolate chips and chopped pecans on the top for the last five minutes of baking, spread with a spatula after removing from oven.
One box brownie mix (19.8 oz)
1 cup sour cream
1 can coconut pecan frosting
1 cup semi-sweet chocolate chips
1 cup chopped pecans.
Mix brownies according to box except only use half the recommended amount of oil. Add sour cream and frosting, pour into greased 9x9 baking dish. Bake at 350 for 35-40 minutes, or until the middle is set. Sprinkle chocolate chips and chopped pecans on the top for the last five minutes of baking, spread with a spatula after removing from oven.
Member
Join Date: Mar 2002
Location: North Vancouver, British Columbia
Posts: 1,714
This is the best cornbread ever!
Preheat oven to 400 degrees
Ingredients:
3/4 cup cornmeal
1 ¼ cups of milk
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup vegetable oil
Combine cornmeal and milk. Let stand for 10 minutes.
Combine flour, sugar, baking power, and salt in a large bowl.
Lightly whisk egg and oil together and then add to cornmeal mixture. Mix well.
Add to dry ingredients, stirring just until it combines.
Pour into 8x8 greased baking pan and bake for 15 – 20 minutes (it’s done when a toothpick inserted into the middle comes out clean).
Let stand 10 minutes, and then turn out onto wire cooling rack.
Cut into 9 squares.
Serve with butter and/or honey if you like – yum!
Preheat oven to 400 degrees
Ingredients:
3/4 cup cornmeal
1 ¼ cups of milk
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup vegetable oil
Combine cornmeal and milk. Let stand for 10 minutes.
Combine flour, sugar, baking power, and salt in a large bowl.
Lightly whisk egg and oil together and then add to cornmeal mixture. Mix well.
Add to dry ingredients, stirring just until it combines.
Pour into 8x8 greased baking pan and bake for 15 – 20 minutes (it’s done when a toothpick inserted into the middle comes out clean).
Let stand 10 minutes, and then turn out onto wire cooling rack.
Cut into 9 squares.
Serve with butter and/or honey if you like – yum!
Paused
Join Date: Jun 2003
Location: MIAMI, FL
Posts: 7
as a professionally trained chef, i could not resist but post something quick and simple...and, amazingly enough, pretty healthy...
This is a recipe for White Bean Dip/Spread...great subsitute for butter with bread, or to dip pita in for a snack or to throw a couple tablespoons on a plate next to a piece of steak or chicken...
Ingr:
1 can(16 oz) Great Northern Beans, mostly drained
3 lrg garlic cloves, peeled and coarsley chopped
1/4 or 1/2 of jalapeno, seeded and coarsley diced
2 tbs paprika
1 1/2 tbs cumin
1/2 tsp parsley(if fresh, chopped...dried is fine)
1/2 tsp oregeno(same deal as parsley)
salt and black pepper to taste
2 tbs olive oil
now, why this is so easy is all you have to do is put everything, but the olive oil, in the food processor and hit play(on...whatever the button says)...when everything is well blended, take it out and drizzle the oil...
will delight you, your family and your guests...i promise...
This is a recipe for White Bean Dip/Spread...great subsitute for butter with bread, or to dip pita in for a snack or to throw a couple tablespoons on a plate next to a piece of steak or chicken...
Ingr:
1 can(16 oz) Great Northern Beans, mostly drained
3 lrg garlic cloves, peeled and coarsley chopped
1/4 or 1/2 of jalapeno, seeded and coarsley diced
2 tbs paprika
1 1/2 tbs cumin
1/2 tsp parsley(if fresh, chopped...dried is fine)
1/2 tsp oregeno(same deal as parsley)
salt and black pepper to taste
2 tbs olive oil
now, why this is so easy is all you have to do is put everything, but the olive oil, in the food processor and hit play(on...whatever the button says)...when everything is well blended, take it out and drizzle the oil...
will delight you, your family and your guests...i promise...
Member
Join Date: Jan 2003
Posts: 4,955
Margo
Is your cornbread recipe the light and fluffy kind? If so, I have been looking for something like that for years. I tried the "Just Like Marie Callander's" recipe for cornbread and it isn't just like Marie's at all. I'm going to give your recipe a whirl. I love cornbread, especially with honey. Thanks.
Peace,
Gabe
Peace,
Gabe
Member
Join Date: Mar 2002
Location: North Vancouver, British Columbia
Posts: 1,714
Hi Gabe - yes, it's really nice and light and that's why I like it so much. Not to mention so easy and quick. Enjoy!
Funky! Professional chef, eh? Hmmmm, I think I'm going to try your dip - sounds like good veg-out-in-front-of-the-TV munchin' stuff!
Now where is Lyn, the one responsible for all this???
Funky! Professional chef, eh? Hmmmm, I think I'm going to try your dip - sounds like good veg-out-in-front-of-the-TV munchin' stuff!
Now where is Lyn, the one responsible for all this???
Member
Join Date: Jan 2003
Location: Ohio
Posts: 444
Wow! I almost missed my own thread!
See what happens when you have to get away for a few hours?
This is my favorite--and it's really fast! Everyone loves it.
Fruit Salad
Strawberries (I used frozen, sliced, 'cause it's fast--but fresh are great)
Bananas
Peach pie filling
Proportion it the way you like--but I first add a large package of frozen strawberries-thawed. Then add 2 cans of Peach pie filling. Then add as many bananas as the "goop" from the pie filling will hold. Then chill it. The "goop" acts as a thickener, and people think you've cooked up something special!
You can also add seedless grapes--but I think it's just more trouble, and not everyone likes them as much.
_________________
Then, another favorite:
No-bake Cheesecake
1 Ready Graham Cracker Crust
1 pkg. 8 oz. Cream Cheese
1 can Eagle Brand Sweetened Condensed Milk
Lemonade mix powder (enough for 1 quart--don't add water)
1 can cherry pie filling
Whip the cream cheese, add the milk, and whip some more, add the lemonade powder and whip some more. Smooth into pie crust. Cover Pie and put in refrigerator along with can of pie filling for at least 2 hours. Take both out and put cherries on cheesecake. This is fine made the day before and finished by putting cherries on just before serving.
Lyn
This is my favorite--and it's really fast! Everyone loves it.
Fruit Salad
Strawberries (I used frozen, sliced, 'cause it's fast--but fresh are great)
Bananas
Peach pie filling
Proportion it the way you like--but I first add a large package of frozen strawberries-thawed. Then add 2 cans of Peach pie filling. Then add as many bananas as the "goop" from the pie filling will hold. Then chill it. The "goop" acts as a thickener, and people think you've cooked up something special!
You can also add seedless grapes--but I think it's just more trouble, and not everyone likes them as much.
_________________
Then, another favorite:
No-bake Cheesecake
1 Ready Graham Cracker Crust
1 pkg. 8 oz. Cream Cheese
1 can Eagle Brand Sweetened Condensed Milk
Lemonade mix powder (enough for 1 quart--don't add water)
1 can cherry pie filling
Whip the cream cheese, add the milk, and whip some more, add the lemonade powder and whip some more. Smooth into pie crust. Cover Pie and put in refrigerator along with can of pie filling for at least 2 hours. Take both out and put cherries on cheesecake. This is fine made the day before and finished by putting cherries on just before serving.
Lyn
Member
Join Date: Jan 2003
Location: Ohio
Posts: 444
Well, those were my 2 favorites (and my family's)
For entertaining, I also make a couple of cheeseballs:
1 stick of butter (has to be butter)
1 8 oz. package cream cheese
Grated cheese--your choice of flavor
Bacon bits - optional
Chopped pecans
Let the butter and cream cheese soften. Blend together. Add cheese, as much as you can get to cling to the butter and cream cheese. Add bacon bits, if you like. Using your hands, mold it into a ball. Roll into chopped pecans until coated.
___________________
Barbecued meatballs:
Frozen meatballs (as many as you need to serve, whatever brand you prefer)
Barbecue sauce (I prefer Bob Evans Wildfire BBQ sauce, but you may not be able to get it where you are from)
Jar of Grape Jelly
Place meatballs in pan (if I'm serving a lot, I use my big electric roaster), and turn on the heat early enough for them to be thawed and hot. If you are using a crockpot, start in the morning.
While the roaster or crockpot is still heating up, in a separate saucepan, heat to warm, but not boiling the BBQ sauce and jelly. You will need to use enough proportionately to coat well the meatballs. When warm, pour over meatballs. Heat on low until meatballs are completely thawed (they should be precooked), and warm enough to eat.
Lyn
For entertaining, I also make a couple of cheeseballs:
1 stick of butter (has to be butter)
1 8 oz. package cream cheese
Grated cheese--your choice of flavor
Bacon bits - optional
Chopped pecans
Let the butter and cream cheese soften. Blend together. Add cheese, as much as you can get to cling to the butter and cream cheese. Add bacon bits, if you like. Using your hands, mold it into a ball. Roll into chopped pecans until coated.
___________________
Barbecued meatballs:
Frozen meatballs (as many as you need to serve, whatever brand you prefer)
Barbecue sauce (I prefer Bob Evans Wildfire BBQ sauce, but you may not be able to get it where you are from)
Jar of Grape Jelly
Place meatballs in pan (if I'm serving a lot, I use my big electric roaster), and turn on the heat early enough for them to be thawed and hot. If you are using a crockpot, start in the morning.
While the roaster or crockpot is still heating up, in a separate saucepan, heat to warm, but not boiling the BBQ sauce and jelly. You will need to use enough proportionately to coat well the meatballs. When warm, pour over meatballs. Heat on low until meatballs are completely thawed (they should be precooked), and warm enough to eat.
Lyn
Nature Girl
Join Date: Mar 2002
Location: By The Lake
Posts: 60,328
Oh my - I'm drooling all over my keyboard
I'm not much of a gourmet cook, but can follow recipes and will be trying these for sure!!!!
Here's something easy and good for those Canadian winters. I serve this with chili - they just seem to go so well together, but it is good with anything.
Angel Annie's Heavenly Cheese and Onion Loaf
In a large bowl mix about 1 or 2 cups of Cheese Whiz
with about 1/4 pound of butter (the butter could be room temperature soft).
Add a "bunch" of finely chopped green onions, chopping right up the stems.
Optional (I leave out) - a tsp. of garlic powder, 1l4 cup chopped green olives.
Mix all of the above and
Slice a French Loaf or Italian Loaf of bread NOT cutting right through - I slice it to about 1/2 inch from the bottom.
Take a knife and fill between the slices with the mix - It will end up on both sides of the bread - goopier and all the better!!!
Wrap in aluminum foil and heat in the oven at 325 for about 20 minutes until the goop is melted and the onions are softened.
Serve with a sharp knife and breadboard to finish the slicing at the table.
I never ever have any leftovers with this.
I'm not much of a gourmet cook, but can follow recipes and will be trying these for sure!!!!
Here's something easy and good for those Canadian winters. I serve this with chili - they just seem to go so well together, but it is good with anything.
Angel Annie's Heavenly Cheese and Onion Loaf
In a large bowl mix about 1 or 2 cups of Cheese Whiz
with about 1/4 pound of butter (the butter could be room temperature soft).
Add a "bunch" of finely chopped green onions, chopping right up the stems.
Optional (I leave out) - a tsp. of garlic powder, 1l4 cup chopped green olives.
Mix all of the above and
Slice a French Loaf or Italian Loaf of bread NOT cutting right through - I slice it to about 1/2 inch from the bottom.
Take a knife and fill between the slices with the mix - It will end up on both sides of the bread - goopier and all the better!!!
Wrap in aluminum foil and heat in the oven at 325 for about 20 minutes until the goop is melted and the onions are softened.
Serve with a sharp knife and breadboard to finish the slicing at the table.
I never ever have any leftovers with this.
Big kitty nose hugs
Join Date: May 2003
Location: Center of The World
Posts: 1,261
Cookie Cake
Ladies this is GOOD!! On the top forms a kind of carmel icing..yummy!!
Cookie cake
2 c. flour
2 c. sugar
1 tsp. soda
3 1/2 Tbsp. chocolate syrup
1 stick margarine
1 c. water
1/3 c. buttermilk (I omit this)
2 eggs
1 tsp. vanilla
Frosting:
1 stick margarine
3 1/2 Tbsp. chocolate syrup
1/3 c. milk
1 lb. powder sugar
1 tsp. vanilla
1 cup chopped nuts (optional)
Mix flour, sugar, and soda in large bowl. combine chocolate syrup, margarine and water in saucepan and bring to a boil. Cool boiled mixture slightly and pour over the flour mixture. Add buttermilk, eggs and vanilla, beating well. Pour into a 11 X 16 jelly roll pan that has been greased and floured. (I double this and just use a regular cake pan) bake 20 minutes at 400 d.
To make frosting:
boil margarine, chocolate syrup and milk. Remove from heat, add powered sugar. Stir in vanilla and nuts. Put on cake as soon as it comes out of the oven.
This cake wont last long, as it is really delicious!
Love in spirit
Sky
Cookie cake
2 c. flour
2 c. sugar
1 tsp. soda
3 1/2 Tbsp. chocolate syrup
1 stick margarine
1 c. water
1/3 c. buttermilk (I omit this)
2 eggs
1 tsp. vanilla
Frosting:
1 stick margarine
3 1/2 Tbsp. chocolate syrup
1/3 c. milk
1 lb. powder sugar
1 tsp. vanilla
1 cup chopped nuts (optional)
Mix flour, sugar, and soda in large bowl. combine chocolate syrup, margarine and water in saucepan and bring to a boil. Cool boiled mixture slightly and pour over the flour mixture. Add buttermilk, eggs and vanilla, beating well. Pour into a 11 X 16 jelly roll pan that has been greased and floured. (I double this and just use a regular cake pan) bake 20 minutes at 400 d.
To make frosting:
boil margarine, chocolate syrup and milk. Remove from heat, add powered sugar. Stir in vanilla and nuts. Put on cake as soon as it comes out of the oven.
This cake wont last long, as it is really delicious!
Love in spirit
Sky
Paused
Join Date: Dec 2002
Location: ohio
Posts: 322
They all sound so good, Lyn's fruit salad is sooo easy that i'll have it for the picnic tomorrow !
Heres another easy light meal for summer and can be varied.
I'll call it : Pasta/ veggie delight
1 lb any kind of pasta
1 bag of frozen veggies ( i like the broc, carrot,onion mix
1/2 bag frozen or fresh mixed peppers(green and red)
can also use scallops,shrimp or throw in sausage
olive oil/garlic and parmesian cheese
cook pasta 4 min. last 3 min throw in the frozen vegtables
for a total time of 7 min.
while this is cooking, take a 1/2 cp of olive oil and a few cloves of
grated garlic, I also add emeril's italian seasoning to taste, cook together just til it sizzles then turn off.
drain pasta and veggies, put back in the pot , throw in any of your cooked scallops or shrimp or meat. toss with the oil and add parmesian.
served with nice thick Italian bread
Heres another easy light meal for summer and can be varied.
I'll call it : Pasta/ veggie delight
1 lb any kind of pasta
1 bag of frozen veggies ( i like the broc, carrot,onion mix
1/2 bag frozen or fresh mixed peppers(green and red)
can also use scallops,shrimp or throw in sausage
olive oil/garlic and parmesian cheese
cook pasta 4 min. last 3 min throw in the frozen vegtables
for a total time of 7 min.
while this is cooking, take a 1/2 cp of olive oil and a few cloves of
grated garlic, I also add emeril's italian seasoning to taste, cook together just til it sizzles then turn off.
drain pasta and veggies, put back in the pot , throw in any of your cooked scallops or shrimp or meat. toss with the oil and add parmesian.
served with nice thick Italian bread
I used to work here ;)
Join Date: Mar 2002
Location: I live in Trevose, PA & collect Barbies :)
Posts: 2,024
I am not much of a cook but I did used to like to bake now and then. All these recipes sound quite good!!
This is the dessert that my nieces and nephews used to ask me to make when there would be family gatherings.
Not sure if these are just a Philly thing or not but they really taste like the reak Peanut Butter Tandy Kakes.
Tandy Kakes
4 eggs
2 cups sugar
1 cup milk
1 tbsp vanilla
2 tbsp vegetable oil
2 cups flour
2 tsp baking powder
1/4 tsp salt
2 large Hershey bars (the 7 or 8-oz size)
12 oz. peanut butter
Beat eggs until thick and lemony. Gradually add sugar and beat. Add milk, oil, and vanilla. Mix well. Blend dry ingredients and carefully fold into egg mixture by hand. Blend well.
Pour mixture on greased 10x15 cookie sheet (jelly roll pan works
well).
Bake at 350 degrees 20-25 minutes.
Put peanut butter on hot cake in blobs then spread over cake. Cool.
Melt Hershey bars in microwave or in double boiler.
Spread over top of peanut butter. Cool and cut into squares (about 1-1/2" or 2" size).
This is the dessert that my nieces and nephews used to ask me to make when there would be family gatherings.
Not sure if these are just a Philly thing or not but they really taste like the reak Peanut Butter Tandy Kakes.
Tandy Kakes
4 eggs
2 cups sugar
1 cup milk
1 tbsp vanilla
2 tbsp vegetable oil
2 cups flour
2 tsp baking powder
1/4 tsp salt
2 large Hershey bars (the 7 or 8-oz size)
12 oz. peanut butter
Beat eggs until thick and lemony. Gradually add sugar and beat. Add milk, oil, and vanilla. Mix well. Blend dry ingredients and carefully fold into egg mixture by hand. Blend well.
Pour mixture on greased 10x15 cookie sheet (jelly roll pan works
well).
Bake at 350 degrees 20-25 minutes.
Put peanut butter on hot cake in blobs then spread over cake. Cool.
Melt Hershey bars in microwave or in double boiler.
Spread over top of peanut butter. Cool and cut into squares (about 1-1/2" or 2" size).
Member
Join Date: Jan 2003
Posts: 4,955
Stromboli
This doesn't require much work. You do have to think ahead enough to thaw out the frozen bread dough though.
1 loaf frozen bread dough, thawed
Sliced ham
Sliced pepperoni
Sliced white American cheese
Roll the thawed bread dough out into a rectangle. Cover with slices of ham, then pepperoni, then cheese. Roll the dough jelly-roll style and seal the ends and the seam. Bake at 400 degrees until golden brown. Let cool and slice.
This is a family favorite in my house, there is NEVER any leftover. I also make it with Italian sausage, onion and white American as the filling. If you are mushroom lover, mushrooms go well in the sausage/onion/cheese filling.
1 loaf frozen bread dough, thawed
Sliced ham
Sliced pepperoni
Sliced white American cheese
Roll the thawed bread dough out into a rectangle. Cover with slices of ham, then pepperoni, then cheese. Roll the dough jelly-roll style and seal the ends and the seam. Bake at 400 degrees until golden brown. Let cool and slice.
This is a family favorite in my house, there is NEVER any leftover. I also make it with Italian sausage, onion and white American as the filling. If you are mushroom lover, mushrooms go well in the sausage/onion/cheese filling.
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