Skip to comments.FR Weekly Cooking Thread *Recipes* Oct 22, 2011
Posted on 10/22/2011 9:51:25 AM PDT by libertarian27
Welcome to the 46th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or six- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
(****This Guy above was an original NannyStater****Let's Eat!****)
October 22 - National Nut Day
October 23 - National Boston Cream Pie Day
October 24 - National Bologna Day
October 25 - National Greasy Foods Day
October 26 - National Mincemeat Pie Day
October 27 - National Potato Day
October 28 - National Chocolate Day
***Weekly Cooking Thread Ping List***
(to be added/deleted - please post here or PM me)
Recap of last week’s thread:(Oct 15th)
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 04 Redneck Sushi
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 10 Olive Cheese Balls
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 16 Various Cream Cheese Balls
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 29 Ham Roll Up:
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 31 Olive Spiders (Halloween)
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 31 Ear Wax on a Q-Tip (Halloween)
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 58 Old-Fashioned Popcorn Balls
Cake __ Week 10/15/11 __ Post # 15 Chocolate Cannoli Cake Roll
Cake __ Week 10/15/11 __ Post # 53 Foolproof Bundt Cake
Eggs __ Week 10/15/11 __ Post # 13 Eggs Madison
Ham __ Week 10/15/11 __ Post # 14 Wild Pig Ham
Pasta __ Week 10/15/11 __ Post # 60 Halloween Dinner
Pie __ Week 10/15/11 __ Post # 30 Apple Crisp/ Apple Filling
Poultry __ Week 10/15/11 __ Post # 36 Roast Pheasant
Salad __ Week 10/15/11 __ Post # 59 Broccoli Cranberry Slaw
Soup/Stew/Chili __ Week 10/15/11 __ Post # 45 Cream soup base
Soup/Stew/Chili __ Week 10/15/11 __ Post # 46 Lazy Day Chili Recipes
Soup/Stew/Chili __ Week 10/15/11 __ Post # 22 Curried Autumn Harvest Soup
Vegetables __ Week 10/15/11 __ Post # 38 How to cook corn clean
(Oct 15th Link)
I’m not exactly a cook, but here’s what I make myself for breakfast at least 3x/wk., and it’s pretty darn tasty. Gonna make one in a few minutes, in fact.
Lightly fry up a flour tortilla in canola oil, and melt some sharp cheddar cheese on there right before it’s done. Put in a couple scrambled eggs, picante sauce, and a few avocado slices. Then roll it up. Easy, tasty, and keeps me going for a good while.
Oops, I forgot to ping everyone:>)
(pardon me....I have a cold...that’s my excuse and I’m sticking to it)
Thanks for the ping
Drink Tea! ;-)
I'm going to try this.
I miss my old avocado tree in the backyard of the house where I grew up in So. Cal in a big way. That thing was huge, and produced so many avos we used to give away large bags of them to friends.
That sounds good.
I’m looking for a recipe for Spinnaker’s chicken salad. I used to get it at their restaurant at Valley View Mall in Roanoke, VA. The restaurant was not there the last time I looked.
Anyway, the salad had chicken, pineapple, almonds and other stuff. Does anyone have the recipe?
Thanks in advance.
I tried a new recipe last night that my family is still enjoying. It is sort of unique since the batter doesn’t contain oil. If you have some extra apples around and feel like baking something... here goes!
PRALINE APPLE BREAD
1 1/2 cups chopped pecans
8 oz sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups chopped finely and peeled Granny Smith apples
1 tsp cinnamon,
1/2 tsp nutmeg and cloves
Topping: 1/2 cup butter and 1/2 cup packed light brown sugar
Preheat oven to 350 degrees. Beat sour cream and next 3 ingredients t low speed until well blended. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating until well blended. Stir in apples and 1/2 cup of pecans. Spoon batter into a greased and floured 9 x 5 loaf pan. Sprinkle the remaining 1 cup of chopped pecans on top and press the pecans lightly into the batter.
Bake at 350 degrees for 1 hour to 1 hour and 5 minutes. Check if it is done with a skewer or long knife. You may want to shield the loaf with foil at around 50 minutes to keep the pecans from getting too dark. Cool in pan for 10 minutes and then to wire rack.
For the topping: Bring butter and brown sugar to boil in a 1 qt heavy saucepan over medium heat. Make sure you stir constantly and boil mixture for one minute. Spoon over the top of the bread and let cool completely.
*** Recipe did not call for cinnamon, nutmeg or cloves but I added them. The bread is not ultra sweet but very moist. Topping is good but my girls thought that caramel would be a better topping since it would add more sweetness.
I'm always looking for recipes. There's just so much you can do with an avocado. We usually just end up eating them on the side for dinner with a lite Japanese rice vinegar.
I'm on my own for dinner tonight, and I came looking for ideas but the thread wasn't here yet.
Last week, I made a soup, which I do more and more as winter gets colder.
Had one of those packs of 15 bean soup. you know, the plastic bags with the mixed beans and the seasoning packet.
Soaked the beans for about a day and a half. Washed and drained them good.
About two quarts of water, brought them to a boil, about 2 tsp olive oil.
Had about a quarter pound of lean ground beef which I broke up into small pieces and added slowly.
Tossed in a can of Hunt’s spaghetti sauce, garlic and cheese.
2 cloves garlic.
About a tablespoon of Italian seasoning.
quarter cup of corn starch.
Salt and pepper.
Let it stand close to a boil for about 5 hours.
It was DELICIOUS! The beans were still al dente, the broth was wonderful, it was just spicy enough to warn you up and give you almost a sweat.
I ate off of that pot for three days!
Next time I think I will try ham instead of ground beef. Or maybe turkey...
Here is a rare recipe and one of the best cakes you will ever eat. Don’t tell my Mom I’m sharing “her” recipe with the world—she would beat me! :-) I believe great recipes are to be shared. We can’t take them with us when we go.
2 cups flour
2 tsp cinnamon
1 tsp baking powder
½ tsp salt
2 tsp baking soda
2 cups sugar
1 ½ cups vegetable oil
3 15-oz cans of yams/sweet potatoes, drained
1 tsp vanilla
Preheat Oven to 325 degrees.
Combine dry ingredients, minus sugar, and set aside. Combine moist ingredients, plus sugar, and mix well with electric mixer. Add flour mixture and mix well.
Pour into three greased and floured cake pans and bake for 30 to 35 minutes, or until toothpick comes out clean. Cool completely before icing. Then, ice cake, sprinkling chopped pecans on each layer and the outside after icing.
Cream Cheese Icing
¾ box powdered sugar (sifted)
1 cup pecans, chopped
16 oz. cream cheese
1 tsp vanilla
1 stick butter
Cream butter, cream cheese and vanilla with electric mixer. Add sugar a little at a time and mix well. The more you whip it with the mixer, the fluffier it becomes.
Anyone have an easy date bar recipe? I have a load of dates to cook up.
New Orleans Muffaletta
Make this in two stages. First, the olive salad.
1/2 c. black olives, pitted (kalamatas go very well here, just a thought)
3/4 c. medium stuffed Manzanilla olives
2-3 medium pepperoncinis
3-6 large cocktail onions
2 TBSP medium capers
2 large cloves garlic, chopped
1 tsp dried oregano
Fresh ground black pepper, to taste
2 tsp fresh squeezed lemon juice
1 TBSP extra-v olive oil
Optional: you might add 1/4 c. giardiniera, which is a mix of Italian pickled vegetables. I happen to think that giardiniera is redundant here.
Place all ingredients in a bowl and drain thoroughly. Pour into food processor and chop to desired consistency (I like the mix WELL ground up). Do NOT re-drain. Put back into bowl, cover, and refrigerate at least 1 hour, overnight is better.
Second, the sandwich.
1 loaf Muffaletta bread, sliced once horizontally (see note 1)
4 oz. EACH of good sliced ham, mortadella, Italian (preferably Genoa) salami
Optional, but tasty! 4 oz. good prosciutto
4 oz. EACH of sliced provolone and sliced mozzarella
1 c. olive salad, see recipe above
On bottom half of loaf, spread a THICK schmear of the olive salad. Layer up the ingredients as follows: sliced ham, provolone, mortadella and prosciutto (if using), mozzarella, salami. Drizzle a bit of good olive oil on top, and cover with other half of the loaf.
Wrap tightly in plastic and refrigerate, TOP SIDE DOWN, for 15-30 minutes, then flip to top side up and refrigerate for another 15 minutes. This mixes the salad and the natural meat juices pretty well.
Remove from fridge, remove wrap, and place sandwich on large plate (the muffaletta loaf is traditionally an 8" wide round loaf). Microwave according to your microwave's directions for warming until cheese has melted, or, remove top loaf and bake in a pre-heated 300 F oven until cheese has melted (10 minutes?), then replace top loaf.
Remove to cutting board and cut into 6 or 8 pieces (I prefer 6, but then I love this sandwich). Serve on plates, with LOTS of napkins.
A little bit of work, but the Muffalettas (as long as you're making one, make 2 or 3!) will absolutely vanish at any Super Bowl or holiday party.
Note 1: Muffaletta loaves are sometimes hard to obtain. Any largish loaf of Italian bread will substitute nicely, with one caveat -- you DO NOT want 'hard'; soft or medium is where it's at.
Yo' gon' lahk dis one, mes amis!
Classic Date Bars
1 1/2 cups water
1 1/2 cups chopped pitted dates
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 cup (packed) dark brown sugar
1 cup old-fashioned oats
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature
Preheat oven to 350°F. Butter 8x8-inch metal baking pan. Bring 1 1/2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.
Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend. Add butter. Using fingertips, rub in until moist clumps form. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere. Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.
I often use chopped Dates, and chopped dried Figs either with raisins, or in place of raisins in many recipes that call for raisins.
Yup, I make my Oatmel cookies with date instead of raisins, sometimes. But I have too many dates for cookies so I wanted something I can freeze and serve later to my little grandson. He likes Papa’s cookin’
Oh, yes, of course! You might want to add a little rum, though, with a dash of candlelight. ;-)
Thanks so much. I’ll use it today!
You’re welcome! If you get a chance later, let me know how you like them.
And FReeper Foodies, I beg you to believe me: these recipes are GOOD!
Velvety Red Chocolate Cake with BEETS!
3/4 cup butter
2 cups sugar
1 tsp vanilla
2 1/2 cups flour
1/2 cup cocoa powder*
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1 1/2 cups pureed cooked beets
....(cook beets, drain, reserve the juice, puree beets)
½ cup beet juice
*(Use this amount---1/2 cup---if you want it deep-chocolaty in color and flavor. Or sse just a couple Tbs of cocoa--- your choice---if you really want the red color to come through.)
Preheat oven to 350'F. Cream the butter and sugar and beat in the eggs until light, pale, and fluffy. Add vanilla. Sift together the flour, cocoa powder, baking soda and salt and add, alternating with the milk and beet juice. Add the beets and mix for a couple minutes until very smooth.(You may also use canned beets for this: canned PLAIN beets, not pickled.) Pour into two greased 9-inch cake pans and bake for about 25 minutes. Layer with lightly sweetened whipped cream topping..
WHIPPED CREAM TOPPING
1 pint whipping cream, chilled
2 Tbs vanilla instant pudding mix
1 tsp powdered sugar
1/2 tsp vanilla
Plus some cocoa if you like
Chill the bowl and beaters in the fridge. This helps the cream whip better. Then whip and spread.
ISRAELI CINNAMON COFFEE CAKE with TURNIPS!
(You can NOT taste the turnips at all, but they make the cake nice and moist)
1/2 cup butter
3/4 cup sugar
1 cup pureed cooked turnip (2 med)
1/4 tsp salt
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/3 cup chopped walnuts
Preheat to 350ºF. Butter and flour an 8-inch springform pan. Cream together butter and sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg, cloves, salt and chopped nuts. Pour batter into pan. Bake 50 minutes .Cool 5 minutes before removing side of pan. Cut horizontally through center of cooled cake, making 2 layers.
Scant cup butter
2 egg yolks
4 cups powdered sugar
More cinnamon if you like
3/4 cup grated walnuts
Cream butter, egg yolks and powdered sugar (and cinnamon, opt.). Spread 1/3 of the frosting over lower half of cake; place other half of cake on top. Spread remaining frosting over top and sides of cake; sprinkle evenly with grated nuts. Refrigerate until served; refrigerate unused portion.
I guess this would be like zucchini bread, right?
Not a big fan of beets or turnips but I may have to give these a shot just to see the look on people’s faces when I tell them what’s in it after they have eaten it. :-)
2-bell peppers (large diced)
2-onions (large diced)
2-29oz can tomato sauce
1-29oz can Rotel tomato
1-29 oz can diced tomato
1-can tomato paste
1-lb fresh mushrooms (sliced)
5-10 garlic cloves
3-4 oz chili powder
4-5 tsp cumin
I make this in an 8 quart pot
Saute garlic in a little oil. Add onion and cook a few minutes. Remove from pot. Brown meat ½ way. Add peppers. Finish browning meat. Add onion/garlic. Mix. Add tomatoes. Mix well. Add chili powder and cumin. Mix well. Simmer on low for ½ hour. Add sliced mushrooms. Simmer on low for an hour.
Here is where you add chili powder, cumin, salt, pepper, Tabasco, cinnamon (just a dash) to taste.
This is not hot chili. Add cayenne or whatever for heat.
We have been known to keep tubs of Dates in the freezer for years using what we needed here, and there, but don’t tell anybody, ‘cause they’ll think we’re nuts.
There’s not a lot out there one can make using a whole lot of dates unless one makes a whole lot of whatever, so we keep them in the freezer. I use them to make up Oatmeal, Raisin, Date, Chocolate Chip, cookies. I have to rearrange the recipe before I can post it though. It’s for like 200 small as in bite-sized cookies.
Mrs. RQSR advises she knows of an Oat Date Bar recipe, and if she finds it I’ll type it up, and pass it on. She said it uses one pound of Dates.
I haven’t found my mother’s date bar recipe to post for you yet, but I found this wonderful recipe for a date nut roll. A very dear lady I worked with in about 1977 used to always bring this to the pot luck lunches that we held once a month where we worked. This cake was always gone before lunch even started as we would all start tasting the fare during our morning coffee breaks. When I was promoted and moved to a different work location I asked her for her recipe, so I have continued to enjoy it in the many years since we worked together. I am sure she would be happy for me to share her recipe with all of you!
Ruth Busacker’s Date Nut Roll
1 c pitted whole dates, chopped
1 c water
¼ c granulated sugar
1/8 tsp salt
½ cup granulated sugar
1 cup al purpose flour
1 tsp baking powder
½ tsp. salt
½ tsp. ground allspice
¾ cup chopped walnuts or pecans
1 recipe Cream cheese filling (see below)
In a small saucepan, combine dates, water and the ¼ c sugar and 1/8 tsp. salt. Bring to a boil and then reduce to low heat stirring constantly while the sugar melts completely and the mixture thickens (about 4 minutes). Remove from heat and cool to room temperature.
In a mixing bowl, beat eggs at high speed with an electric mixer for about 5 minutes. Gradually beat in the ½ c sugar. In a separate bowl stir together flour, baking powder, ½ tsp salt, and allspice. Fold the dry ingredients into the egg mixture and then fold in the dates.
Spread in a well greased and floured 15 X 10 X 1 jelly roll pan. Top with walnuts or pecans. Bake in a 350 degree oven for 12-15 minutes.
Turn out onto a towel that has been sprinkled with powdered sugar. Starting at the narrow end roll up the cake and the towel together and let cool. Unroll the cake and towel and spread with the cream cheese filling (recipe below). Reroll the cake with the filing and chill. For a beautiful presentation sprinkle with powdered sugar just before serving!
Cream Cheese Filling:
6-8 ounces of softened cream cheese
4 tablespoons butter
½ tsp. vanilla
1 cup sifted powdered sugar
Beat together cream cheese, butter and vanilla. Then fold in powdered sugar until blended. Now the filling is ready to be spread on the cake.
These new recipes look delicious, sadly, they come too late for me! I have already exhausted my 2011, one of these, and one of those vegitable garden! Praise God, there is always next year!
I mentioned in my post #29 Mrs. RQSR knowing of a Date Bar recipe, and that if she found it, I’d type it up, and post it. Here ‘tis:
Date Filled Oat Bars
1 lb. pitted dates
1 cup firmly packed dark brown sugar
1 cup water
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1-1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 tsp ground cinnamon
1/2 tsp baking soda
1/8 tsp (pinch) of salt
1 cup (2 sticks) butter, cut up
2/3 cup old-fashioned rolled oats
1/2 cup finely chopped walnuts (optional)
Preheat the oven to 350 deg. Fah.
Line a 13X9” baking pan/Pyrex with aluminum foil, letting the edges overhang.
Date filling: Cook the dates with the brown sugar, and water in a saucepan over medium heat until the sugar has dissolved completely. Remove from the heat and add the vanilla, and the cinnamon.Transfer to a food processor or blender, and process until pureed. Return to the bowl and let cool completely.
Oat crust: Mix the flour, brown sugar, cinnamon, baking soda, and salt in a large bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in the oats and walnuts. Firmly press half the mixture into the prepared pan to form a smooth, even layer. Pour the filling over the oat crust and sprinkle with the remaining oat crust mixure. Bake for 30-35 minutes, or until lightly browned.
Using the foil as handles, lift onto a rack and let cool completely. Cut into bars.
Makes 36-45 bars
Mrs. RQSR, and myself haven’t tried this yet, so we can’t vouch for how good it is, but looking at the recipe it appears sane, and responsible. I’d say it’ll be pretty good.
I’ve been using a lot of sweet potatoes lately. The cake sounds wonderful. Here’s my latest sweet potato recipe find:
Curried Sweet Potato Soup with Apricots
Thanks for posting the Velvety Red Chocolate Cake with BEETS. Red Velvet Cake was my MIL’s specialty and I’ve made it a couple of times since she’s been gone- for my husband - but jeepers that red food coloring is expensive, her recipe calls for a lot!!! Turns out one pricey cake.
Beets may be the ticket! (I just won’t tell anyone and no one will be the wiser - shhh -*sneaking off* - lol)
Actually, I am always on the look out for desserts that use fresh vegetables and fruits. I recently learned that using vegetables in cakes can actually help reduce the calories and the fat in them, making them more diet friendly and healthier, while still tasting delicious.
Most of us have made things like carrot or applesauce cake, bananna or zucchini bread, pumpkin or sweet potato pie, and fruit crisps and pies for years, so it stands to reason that other vegetables and fruits might be just as delicious in our baking.
Many of us would love to get our families to eat more vegetables too, so including them in desserts sounds like a great way to get everyone to eat their vegetables! I copied both your recipes to try out on my family!
Yeah— the thing is, you don’t taste the veggies at all, just the spices or the chocolate. The veggie purees add mostly moisture and fiber, vitamins and stuff, and in the case of the beets, the red color!
Color me jealous!!!!!!!!!
On the sweet potato cake, I recommend using canned sweet potatoes rather than fresh for the ease and the consistency of the canned variety. You may get different results if you use fresh-cooked ones, not necessarily as good as the canned, but it may be worth a try. You can always try and try again!
You just want to be sure to use a full 15 oz. of firmly packed, canned/cooked sweet potatoes.
Thank you to the end of time,
this is possibly the best sandwich in the world and I had no idea what the spices were.
Oooh, I’m definitely going to be making the beet cake. It may have to wait a few days as I’m out of milk but there may be some in the freezer... or water. I love veggie baked goods.
Logitech’s chili recipe is the best chili I have ever eaten (he’s my husband, so I’ve had it numerous times, but I don’t say this just because he’s my husband :-). I would say it’s the perfect chili. Goes great with some nice cornbread and some cool weather.
I meant to add Logitech’s chili recipe “up in comment #28.”
You haven’t seen nuthin’ until you serve sauerkraut cake. Lol, people turn their noses up and try to make it to the door. I posted it a while back. The basic concept is a dark chocolate cake with rinsed and big chunk chopped kraut. It gives a little something-something taste that’s nothing like kraut and is very moist. It’s up there in my top 10 favs.
Garam Masala aparently has a lot of regional, even personal, variations. Don't be intimidated by this recipe. If you don't have some of the spices, try just leaving them out. But do get the cardamom. It needs cardamom.
Garam Masala (Indian curry spice mix)
3 bay leaves
3 tsp cinnamon
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp cardamom seeds
2 tsp black peppercorns
1 tsp (scant) whole cloves
1 tsp (scant) nutmeg
1/2 tsp turmeric
A couple good pinches of poppy seeds, fennel seeds, dried red pepper flakes
Dry-roast in skillet over medium-high heat, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. (Do not raise the heat or it will scorch.) Cool, grind, store. If roasted, OK to add into a dish at last minute. If unroasted, add spices at hot oil phase of recipe.
This makes only about 1/4 cup (store in a little jar or a sandwich baggie), and will last you through several modest curry recipes. Tweak the amounts to your own taste, and then double or triple the batch if you really get into curries.
When you triple teaspoons, they turn into Tablespoons. :o)
BTW, the street vendors (usually) offer the option of 'hot up' w/a little Tabasco or sometimes chopped jalaps or serranos. Not bad at all if you like a little kick to it. Add what you like to the olive salad.
Appreciate the recipe. I’ll have to check and see if I have some pecans left in the freezer. [I’ve been feeding the six year old ‘in the shell’ pecans to the squirrels next to the house.] I may have a frozen baggie of shelled pecans in there somewhere.
Well, I’ll have to search for that posting then.
“Honey, how’d you like that cake”?
“It was great! I tasted something in there I couldn’t quite place.”
“It’s Sauerkraut! - Wait, where are you going...? Come back!”
DOUBLE CHOCOLATE CRUMBLE BARS
1/2 CUP BUTTER 3/4 CUP SUGAR
2 EGGS 1 TEASPOON VANILLA
3/4 CUP FLOUR 1/2 CUP CHOPPED NUTS
2 TABLESPOONS COCOA 1/4 TEASPOOONS BAKING POWDER
1/4 TEASPOON SALT
2 CUPS MINATURE MARSHMALLOWS
6 OUNCES CHOCOLATES CHIPS
1 CUP PEANUTBUTTER
1 AND 1/2 CUP RICE KRISPIES
CREAM BUTTER AND SUGAR. BEAT IN EGGS AND VANILLA.
COMBINE FLOUR, NUTS,COCOA, BAKING POWDER AND SALT AND STIR INTO ABOVE MIXTURE. pOUR INTO GREASED 13X9 BAKING PAN. BAKE 350 15 TO 20 MINUTES UNTIL TESTS DONE.
REMOVE FROM OVEN AND POUR MARSHAMLLOWS OVER. RETURN TO OVEN. BAKE 3 MINUTES. REMOVE FROM OVEN.
HEAT CHOCOLATE CHIPS AND PEANUT BUTTER UNTIL MELTED. ADD RICE KRISPIES AND POUR OVER ALL.
CHILL IN REFRIGERATOR AND CUT INTO SQUARES. KEEP IN REFRIGEERATOR TIL USING.
LOL! It took me a lot of years to learn a very valuable lesson, never tell my husband or my stepson what is in something I have cooked for the family except for ingredients they absolutely love. Most of the time now, I just say thank you very much for whatever compliment they have given, and sometimes add “I try to please!”
Every time I have tried to tell them they have just eaten something they thought they didn’t like and loved it, they have then said something like, “Oh that was what tasted a bit off in the dish, next time leave it out and it will taste even better.” My husband and stepson have now eaten lots of vegetables and other foods in cakes, meatloaf, soups, casseroles, etc. that they never would have even tasted if I had cooked it separately. What they don’t know makes my cooking much easier and gets some extra vegetables in them from time to time! LOL!
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