Have one? Leave one, Need one? TAKE one. BAMM !!!!

Snickers Cookies

1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter
1 teaspoon vanilla extract
1/2 cup peanut butter
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
36 fun size bars Snickers ™

--------------------------------------------------------------------------------

DIRECTIONS:
Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
Add in flour, baking soda, baking powder, and salt.
Wrap 1 heaping teaspoon of dough around a bite sized Snickers candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.

Sharino's Italian Restaraunt Killer Pie

I used to work in a little mom and pop italian place and this was their signature dessert.

I can share it now as they closed shop a few years back, but until then I was sworn to secrecy and there were only 5 people who knew this.

Start with a Graham Cracker crust pie shell, and spoon in softened vanilla ice cream for a bottom layer. Then cut up bit size snickers and place on the ice cream, drizzle chococlate and caramel over that. Another layer of vanilla, then more snicker halves, more drizzled chocolate and caramel then topped with whipped cream and more snickers.

Easy as hell, but we'd get calls daily asking if Nancy had made any that day.

And any day she did, they were sold out before 7:30 each night.

Polynesian Pot Roast

I doubt its really polynesian but that's what Mom called it.

2 Cups water
3/4 Cup sugar
3/4 cup vnegar
1 cup soy sauce
2 teaspoons finely chopped garlic
1 cube chicken boullion
1 4-5 lb roast.

1) Mix all but roast in crock pot / slow cooker
2) Put in roast and cook on low overnight
3) Seperate roast and sauce in the morning. Refrigerate both.
4) After lunch skim the fat off the top of the sauce and combine sauce and roast back in slow cooker on high until dinner.

Serve with rice and hawaiian bread.

Warning..... the aroma of the simmering sauce will waft throughout most moderate sized dwellings making hunger amplified.

Is anyone even trying to keep this low cal/low fat?

low cal/low fat? Yeah. Sure.

This recipe was originally called "almost better than sex". If not for the word "almost", I'd argue, but it is very good. You can use any flavor pudding, but most everyone I know always asks for chocolate.

Pudding Squares

1 ½ cups flour
5 tbsp sugar
¾ cup butter
¾ cup nuts

1- Mix and place in 9 x 13 ungreased pan
2- Bake at 350 degrees for 10 minutes
3- Cool and cut

1 pkg cool whip
1 cup powdered sugar
8 oz. cream cheese

1- saving some cool whip for topping, mix all ingredients until smooth.
2- Put into cooled crust from above

2 small pkgs. pudding, any flavor
3 cups milk

1- Mix and pour over last mixture. Let set.
2- Top with cool whip and some chopped nuts


Also good, requires a little more skill:

Almond Toffee

2 cups butter (should be salted variety)
2 cups sugar
1/3 cup water
½ cup almonds
2 tsp vanilla
1 lb chocolate chips

1- Cook butter, sugar and water on medium high to a boil. Reduce to medium.
2- Heat to 260 degrees, stirring constantly.
3- Add almonds. Cook to 300 degrees (hard crack stage).
4- Remove from heat. Add vanilla and stir.
5- Pour into well buttered cookie sheet. Top with chocolate chips.
6- As the chips melt, spread them like frosting. Sprinkle with almond powder.
7- Cool and cut

Tiny Pecan Pies

Tiny Pecan Pies

FOR THE CRUST:

1 (3 oz) package cream cheese
1/2 cup butter
1 cup sifted flour

FOR THE FILLING:

1 egg
3/4 cup brown sugar
1 Tablespoon butter
1 teaspoon vanilla
Pinch salt
2/3 cup coarsely broken pecans

Let cheese and 1/2 cup butter soften at room temperature. Then blend.
Stir in flour, chill about 1 hour. Shape dough into twenty four 1
inch balls. Press on bottom and sides of small cupcake pans. Beat
together egg, sugar, 1 T. butter, vanilla, and salt until smooth.
Divide half the pecans among pastry lined cups. Add egg mixture and
top with remaining pecans. Bake at 325 F. for 25 minutes or until
filling is set. Remove from pans. Makes 24 tarts.

Fruity Cheesecake Bars

FRUITY CHEESECAKE BARS (WITH APPLES)

Heat oven to 350°. In food processor, pulse 30 gingersnap cookies and 3 tbs sugar until cookies are crushed. Add 5 tbs butter, pulse until moistened. Line a baking pan with foil. Press cookie mixture over the bottom of pan. Beat 16 oz cream cheese, 1/2 cup sour cream, 1 egg, and 1/3 cup powdered sugar in bowl until smooth. Spread over crust in pan. Bake 25 min. Melt 3 tbs butter in skillet. Add 3 apples, diced, and saute 5 min. In bowl, blend 1/4 cup apple juice and 1 tbs cornstarch. Add 1/2 cup sugar and cornstarch mixture to skillet. Cook until thickened. When bar is done, pour apple mixture on top. Return to oven, bake 5 min. more. Cool. Refrigerate until chilled, cut in squares. MAKES 12 BARS.*

Collared Eggs With Polenta

Originally made this for a Brunch, though considering it can be prepared ahead of time would be suitable for a Munch ....omg... apologies I am in a silly mood today. I really need to get back on task hears manic laughing in the background dammit thats me again.....sighsss. Anyway if you make it as directed the presentation is smart (looks very professional). Excellent combination of flavours and textures , complimentryummmm. Oh and I admit it , then name originally made me look twice okay


Polenta
2 tablespoons (1/4 stick) butter
1/4 cup minced green onions
3 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal)
1/2 cup (packed) grated Parmesan cheese
1 tablespoon minced fresh thyme


Baked eggs
20 thick slices applewood-smoked bacon
6 ounces extra-sharp white cheddar cheese, grated
6 ounces Gruyère cheese, grated
8 large eggs
1/4 cup thinly sliced green onions
1 teaspoon minced fresh thyme



Procedure

For polenta:
Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.)

For baked eggs:
Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly. Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette.

Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle 1/4 cup cheese mixture over polenta in each cup. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Preheat oven to 400°F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).

Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve. I served this with a side salad of rocket (bitter lettuce, any fancy style salad leaf mix will do) in plain balsamic vinegar and olive oil dressing.

Man! These are great! Now I'm hungry!

Talk food to me baybee!

Cheesecake

Ingredients

Crust
2 T melted butter
One package of graham crackers

Filling

16 oz Cream cheese at room temp.
2 cups sugar
2 t Vanilla
6 eggs
16 oz Sour cream

1. Pre-heat oven to 375.

2. Generously grease bottom of 9’ round spring form pan 3’ tall with butter, leave sides un-greased.

3. Combine cookie crumbs with melted butter and pat into bottom of pan only.

4. Beat cream cheese and sour cream on low speed until creamy and soft.

5. Gradually beat in sugar until light and fluffy.

6. Add eggs one at a time, beating well after each.

7. Add vanilla and fold in sour cream.

8. Pour into pan.

9. Bake in oven for 45 minutes.

10. Turn off oven. Let cake cool for an hour.

11. Remove form.

12. Refrigerate at least eight hours.
Bon appetite!

*smiles*

Fury

Quiche

I had leftover stuffing and decided to try this recipe although altered it to fit what I had actually leftover (which was no turkey to my surprise). I ended up putting in asparagus spears and whatever shredded cheese I had. I would also recommend checking the "crust" to make sure its gets somewhat crusty and browned so that it maintains shape a bit better. I found the 10 minutes at 400 degrees just wasn't long enough for the thickness of the crust I had.


EASY TURKEY QUICHE

2-1/2 to 3 c. leftover stuffing or 1 pkg. (6 oz.) stuffing mix
1 c. chopped cooked turkey
1 c. shredded Swiss cheese
4 beaten eggs
1 (5 1/2 oz.) can evaporated milk
1/8 tsp. pepper

Press leftover stuffing or mix into 9 inch pie plate or quiche dish to form crust. Bake at 400 degrees for 10 minutes. Combine meat and cheese. In another bowl, beat eggs, milk and pepper, sprinkle meat and cheese on baked crust. Pour egg milk mixture on top layer. Bake for 30 to 35 minutes in 350 degree oven, until center is set. Let stand for 10 minutes. Garnish with tomato wedges. Serves 6.

I have posted once and then kept on lurking. I like this thread idea as I don't feel intimadated posting here.

Chocolate Marshmellow Squares

1 bag of chocolate chips
1 bag of colored mini marshmellows
1/2 cup of butter
1 cup of peanut butter

Melt butter, peanut butter, chocolate chips over a low heat. Cool. Add marshmellows. Put into buttered square pan. Chill

_________________________________________________________________

Fruit Cake
4 eggs
3/4 cup sugar
1/4 cup molassas
3/4 lb butter
1/2 cup strawberry jam
1/2 cup strong black coffee
2 lb raisons
1 1/2 lb currents
1/4 lb mixed peel
1/4 lb walnut pieces
1/4 lb candied cherries
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tbsp vanilla
1/2 tsp baking soda
2 1/4 cup flour

Mix in order given. Bake at 200 degrees F til done. Cover loosly with tin foil ( shiny side against fruit cake). Put holes in foil to let steam escape.

_________________________________________________________________
Date Squares
1 1/2 lb dates
1/4 cup sugar
1 1/2 cup boiling water
Cook until thickened
Add 1 tsp vanilla

2 cups flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 1/2 cup rolled oats
1/3 cup brown sugar
1 cup butter
Mix and put 1/2 of mixture in bottom of rectangular pan. Put date mix on top and then remaining crumb mixture. Bake at 350 degrees F for 1 hour.
_________________________________________________________________
Almond Cake
1/2 lb butter
2 eggs
1 1/2 cup sugar

Beat until light and fluffy

2 tsp baking powder
2 tsp almond extract
2 cups flour

Sift together. Add to butter mixture. Put into 2 pie plates. Bake at 350 degrees F for 30 minutes.
_________________________________________________________________
Lil Elmo

Salvor-Hardon said:

1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter
1 teaspoon vanilla extract
1/2 cup peanut butter
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
36 fun size bars Snickers ™

--------------------------------------------------------------------------------

DIRECTIONS:
Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
Add in flour, baking soda, baking powder, and salt.
Wrap 1 heaping teaspoon of dough around a bite sized Snickers candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.

Click to expand...

Sal honey , my friend came over on Monday to bake cookies and we made these for a cookie swap on Friday. We ended up eating half of them and my husband came home and polished off the rest himself. They are completely addictive and so so yummy. Thanks, I think. When i can no longer get my ass in my jeans, i may not be thanking you any more.

Just got this emailed from a friend. I thought I'd share. *smiles angelically*

Here is a chicken recipe that also includes the use of popcorn as a stuffing - imagine that. When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.


BAKED STUFFED CHICKEN

6-7 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is
good.)

1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste
______________________________

Preheat oven to 350 degrees. Brush chicken well with melted butter salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken's ass blows the oven door open and the chicken flies across the room, it's done.

And, you thought I couldn't cook...

Between Insideyourmind and Graceanne, my kichen would be a mess and so would I. I'm sure the dog and cat would be happy for popcorn chicken.
PS: I've actually tried to cook that way when I was drinking heavily. I'm glad I'm sober now.

I am looking for a recipe for whipped shortbread cookies. I have the recipe all ready for the ones you have to roll out then cut. I would prefer being able to use an icing bag and just do them that way. Anyone have one???

Saucyminx said:

Sal honey , my friend came over on Monday to bake cookies and we made these for a cookie swap on Friday. We ended up eating half of them and my husband came home and polished off the rest himself. They are completely addictive and so so yummy. Thanks, I think. When i can no longer get my ass in my jeans, i may not be thanking you any more.

Click to expand...

Glad you like it. I forgot to mention that when you bake snickers, the nougat inside turns to crack so they are powerfully addictive.

and if you can't get into you jeans, I can find a nice leather thong for you

Praline Lace Cookies

Praline Lace Cookies

2/3 c Brown Sugar, packed
1/2 c Butter
1/2 c Light Corn Syrup
1 c Flour
1/2 c Pecans, finely chopped
1/2 c Coconut
1 c Chocolate Chips

Preheat oven to 325 degrees.

In a heavy saucepan heat brown sugar, butter, and corn syrup over medium heat to boiling. Remove and mix in remaining ingredients except chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet 2 inches apart.

Bake 9 - 11 minutes until golden and set. Cool 2 minutes and remove to wire rack to cool completely. Cool pan completely between batches. Do not put cookie dough on hot pan.

When cool, melt chocolate chips in the microwave just until melted. Dip about 1/3 of each cookie in chocolate and dry on waxed paper until set

two quick & easies

They don't really have a name or a recipe but they are both really quick and easy appetizers to fill out a buffet.

Toast up some almonds, let them cool, and chop them up fine. Put some montrachet goat cheese in the microwave for about 20 seconds, just until soft. Cover grapes with the goat cheese and roll them in the toasted almonds--oh and try not to eat them all while you make them, that is a hazard.

Another quickie, is cocktail size pumpernickel bread--if you want to be fancy you can cut it into shapes with cookie cutters--spread it with cream cheese and place a piece of roasted red pepper on the top. They look quite festive and are really yummy.

brioche said:

Is anyone even trying to keep this low cal/low fat?

Click to expand...

Where's the fun in that? I NEVER cook lo-cal or lo-fat. Ask my doctor.