Recipes to share!

Ok ladies - we have had enough requests for it, here is our new Recipe sharing location! Welcome to all Table members, and thread looky loos. Share your good recipes here for all!

Better Than Sex

6 cups rice krispies
1 cup peanut butter
1 pkg butterscotch chips
1 pkg choc chips

Melt peanut butter & butterscotch chips together in the microwave, 1 - 2 minutes, till stirs smooth. Pour over the rice krispies in a large bowl. Fold in well. Pour into a 9x13 pan & press with a spoon. Melt choc chips & spread over top. Allow to cool a bit, then cut & enjoy - if it hardens up, you can warm in the oven on 200 for 10 minutes to cut easier.

I made these after you first introduced the recipe Karentia and they were a huge hit. Just had to alter the name since it was a family function little inappropriate for the children:affraid:. Will come back later to share and see what others come up with.

No worries about the name, Weesa. It's just what I inherited from the friend who introduced it to my life - the recipe & me have been tight ever since! Seriously, name it whatever you want :-)

Told Mom the name and she almost fell over laughing. We changed for the kids to Rice Krispy Surprise.

Has anyone ever made Boston Cream Pie? I personally had never even had or seen one. Dad asked for it for Father's Day so I agreed to make it. Found the recipe in an old Betty Crocker Cookbook and was surprised to find it's actually cake not pie. The recipe told me to make a chiffon cake cut it in half then then put crème filling (which also had to made) between the layers and cover with a chocolate icing (that had to made as well). Took me all day to manage the three separate recipes but he was happy with the results. My niece said recipe titles are weird because this one was actually cake where as cheesecake is more like pie. Have to agree with her.

Had this recipe saved on my computer thought it might be fun for someone to try.

Carnival Cruise Warm Chocolate Melting Cake 

 8 oz semisweet chocolate
 1 cup butter
 7 eggs
 6 tablespoons sugar
 1/2 cup flour
 8 ramekins
 
 1. Preheat the oven to 375 degrees. Melt the chocolate and butter together. Use a double-boiler pan or microwave. Cool  for 10 minutes.
 2. Lightly grease the ramekins. Use the white ones as the cake gets overdone if you use clear cups.
 3. In a mixing bowl, mix four of the eggs with the sugar. Whisk well. Add the flour and whisk well again. Add the three remaining eggs. Whisk well.
 4. Add the egg mixture to the chocolate mixture and mix well. Pour into the individual ramekins. Bake for 15 to 20 minutes until sides are just done. The interior will be melting!
 5. Sprinkle with a little powdered sugar and serve with a scoop of vanilla ice cream on the side. Garnish the ice cream    with dark chocolate shavings for that extra special touch.

Oh, Weesa, when it cools down this fall I'll have to try that one!

Karen's Chili

1 can Dennison's Chili Con Carne
1 can Dennison's Chili with extra meat
1 can Stagg Steakhouse Chili (no beans)
1 can Black Beans (Bush brand)
1 can corn

Add all together in a crock pot on low for 4 hours, or 2 hours on high, or in a good size pot on the stove top, just stir & keep an eye on it & stir once in a while. It is so easy, once you find a great combo.

Thanks Karen. I love chili !   I need some new recipes for it.

Usually I take leftover spaghetti or marinara sauce, Then add canned drained kidney beans plus a few tablespoons of Chili Powder (Gebharts).

Sounds different! I don't know why, but the regular kidney beans don't agree with me too well, so I started using the black beans - more flavor and less gassy problems. Thanks for the alternative idea! Oh, yeah, and add whatever heat you prefer to the above recipe, I can't hardly take heat. I also add cheese and or sour cream when serving the chili, or pour over a baked potato, or add Fritos and cheese. Endless possibilities. And when I do my chili feeds I always have chopped onions for a choice. It's good with corn bread too.

I usually put ground beef in my spaghetti sauce....so the leftover sauce would have some meat.


One day all I had in the house was some frozen cooked shrimp (from Costco). I made a sauce for spaghetti. I thawed out the shrimp and just added it to the sauce at the very end; shrimp overcooks easily. It was pretty good.

The other day we had lunch at a BBQ place. For one side, I picked beans. I had the chili upgrade for 75 cents. It was very good, but the serving size was about 1/4th cup !!

Thanks missypotter! These recipes look good. I will try some.

Thought I'd pass on one of my favorite crock pot tricks. Not really a recipe at all. I just throw in a beef roast, usually cheap, and a jar of salsa. If the roast is frozen I do this in the morning and set the crock pot to low, if the roast is thawed I do it at noon when I come home for lunch and again set it on low. By dinner time I can easily shred the roast into the now sauce and juices, and I serve it over rice, or wrapped in tortillas. If I serve with tortillas I treat it like tacos, and so have the cheese, sour cream and such with it. Have done the same thing with boneless skinless chicken breasts. To up the veggies I serve it too with sliced thin red onions and bell peppers. I used to throw them in about half way but even then the veggies over cooked and sort of disappeared so now I just have them on top raw.
I love my crock pot! Nothing is quite as nice as walking into the house after a long day and smelling that dinner is done!

Thanks MJS; sounds good!

Will have to pass on the black bean alternative to Dad. He is the chili chef, he won't share his recipe though.

The crockpot recipes sound good too. I always liked to use mine.

I was going to try a crock pot version of my beef stew, but didn't freeze the meat & had to cook the hamburger, so this morning I tossed it into the crock with a small container of a tomato bisque soup, and a package of Zataran's Dirty Rice mix. Added 2 bottles of water and a fresh onion from a friend's garden. Forgot to toss in carrots & celery. Will see what I get when I get home! Have it on low. Annavieve can turn it off when she gets home at 5:30. Should smell pretty good!

Should be good Karentia. I have done a little reading this week about crock pot cooking. I read that ground beef should be cooked before putting it in the crock pot. It said if you didn't, the meat would clump all together and not be so good.

Well, don't reccomend using packaged rice mix, or don't cook too long - the rice is mush. Tastes great! I did break up & stir up the meat into the rice and soup & water, very well. Did not have time to do it ahead. It would have been better with brown rice - heartier I think.

I look forward to trying more things over the next few months.

Some recipes add the rice for the whole time, and some say to add it the last 2 hours.
Guess I have to experiment.

Hello,

Samtibbs asked if I'd post my recipe for THOUSAND ISLAND DRESSING.

Start with equal parts of chili sauce, like for making cocktail sauce and mayonaise, I used to use two btls of chili sauce for one large mayo, and by the time I was done there was enough to fill two large mayo bottles. The other amounts are for that amout of sauce and mayo too.

2 - btls Heinz chili sauce
1 - large btl Heilmans mayonaise (the one that's just a little larger that the combined ounces of the two chili sauce)
1/2 cup - finely chopped onion
3/4 cup - finely chopped celery
1/4 cup - finely chopped green pepper - (optional - I don't use it)
5 to 6 finely chopped hard boiled eggs
pepper optional, - but do not use salt, it breaks down the mayonaise and makes it watery.

This should keep up to three weeks in the fridge but it never lasted that long when I made it.

Enjoy!

Blessings for a bright day! Hecate3fold!

Oh that sounds yummy Hecate will have to give it a try, thanks for posting it certainly not what i expected yummm!

Oh Missy those recipes sound wonderful, think i will have to try the bean dip one for sure, few things this family likes more than chips and dips!

Hecate a perfect example was I made up a batch of your dressing to go with salads figuring i would have some left over nope , hubby and the boys finished it off with a bag of chips watching movies that night.

Karentia and MMD I have discovered unless you are cooking one of the whole grain rices (brown or Wild) then 2 hours is about all the longer you will need, but whatever is your favorite rice it is a matter of trial and error and how hot your crock pot gets on each setting I tried rice with a packet of enchalada sauce mix and a can of diced tomatoes made a super Spanish rice bet it would have been great with some sort of meat as well, but I would have added the flavor packet right at the first with the meat and then added the rest later, can anyone tell I love to cook and it doesn't matter whether or not it is a dessert or a main course!

Thanks ladies!

Not sure if I posted this before, but I enjoy baking my pumpkin from scratch for baking breads or whatever.

Take one sugar pumpkin, slice, peel, dice into small bits.
Place in a 2 qt baking dish, pour water in to cover.
Shake over very generously cinnamon, nutmeg, allspice, and a smaller bit of cloves. Stir. Bake at 350 for at least an hour, check & add water as needed, or it can bake dry.
When the pumkin is soft to a fork piercing, remove & cool. Mash in the bowl, or in a mixer. When fully cooled off you can measure & double ziplock bag & freeze the perfect amount for your recipes.

I love this! Just be cautious with the clove - too much & your mouth goes numb, as usual with cloves.