Recipezaar: OAMC/Freezer/Make Ahead recipes

Vegetable Patties

Sun, 04 Oct 2009 01:44:16 -0400

Sometimes i just do not feel for meat. 8 ounces chick peas is like one can and 4 ounces of mushrooms is like half a can. Like, more or less. Do not use the liquid in the can though. Serve with brown rice and some sauce, like mushroom sauce, sour cream or soy sauce. Mustard is fine as well. -- posted by Iceland

Peanut Butter Cookies for a Crowd

Sun, 04 Oct 2009 01:54:20 -0400

Makes about 20 dozen. -- posted by Elaniemay

Deep Dark Chocolate Chestnut Cookies, Gluten and Dairy Free

Mon, 05 Oct 2009 16:49:14 -0400

These dark, very chocolatey cookies with a faint hint of orange are amazingly crisp and keep well for days (which is a true miracle in home baked gluten free cookies :)) The recipe is adapted from Recipe #79421. Prep time does not include freezer time. -- posted by Suzy mom to 2

Pasta Fazul

Mon, 05 Oct 2009 16:52:49 -0400

This was one of the recipes my mother-in-law passed down to me when I got married and it's SOOOOO good! Very easy to prepare and tastes even better the next day. I usually vacuum seal the left overs and freeze for another night. My Mother-in-Law uses 2 cloves of garlic, I use 4 or 5. A family favorite! -- posted by Tattooed Mama

Pinwheel Cookies

Mon, 05 Oct 2009 17:15:42 -0400

These were my favorite cookies growing up. I always requested my mother make them for my birthday. They look gorgeous - the mere sight of them filled me with excitement. Their other main appeal is that the dough tastes pastry-like. It's very delicious and I've never had another cookie that tastes anything like it. -- posted by Sonatina

Green Tea Ice Cream

Tue, 06 Oct 2009 10:40:46 -0400

If your tired of regular old ice cream flavors and are looking for something different then this recipe could be for you. It is clean, refreshing and goes great after an Asian style meal -- posted by GingerlyJ

Zippy Red Sauce(Marinara)

Tue, 06 Oct 2009 11:00:18 -0400

For this I combined six different recipes and still added my own touches. It goes to show you don't have to be an Italian grandmother to perfect Marinara I always make a double batch and freeze the rest -- posted by GingerlyJ

Turkey Turnovers

Tue, 06 Oct 2009 11:03:19 -0400

By The Canadian Living Test Kitchen "These puff-pastry turnovers look so professional, guests will think that you went out and bought them. If you have a few leftover cooked green peas, add 1/3 cup (75 mL) to the filling. Serve with a tossed salad or a spinach-and-orange salad dressed with a tangy vinaigrette to balance the turnovers' fruity sweetness" -- posted by Lambkyns

Southern Cornbread Dressing (Stuffing)

Tue, 06 Oct 2009 11:05:39 -0400

This dish is most famous as a thanksgiving side, but I crave it year round and my whole family loves it. this one is seasoned just right -- posted by GingerlyJ

Gingerly's House Seasoning Blend

Tue, 06 Oct 2009 11:06:39 -0400

I keep this seasoning blend in shaker's at home and we eat it on just about everything -- posted by GingerlyJ

Kodiak Casserole

Tue, 06 Oct 2009 14:53:50 -0400

I took this from taste of home several years ago. It's something every member of my family really enjoys and it's very filling I believe the original article said it was from Alaska Therecipe yields so much because I make one batch up ahead and freeze it -- posted by GingerlyJ

Curried Broccoli Soup

Tue, 06 Oct 2009 15:04:08 -0400

I made this for a dinner party, and it was a huge hit, even with people who despise broccoli. So simple to make. Even a beginner can seem like an expert chef! -- posted by Cluich

Hearty Meatless Tater Tot Casserole

Wed, 07 Oct 2009 12:10:44 -0400

For us vegetarians who want the heartiness of a tater tot casserole without the hamburger or ground beef. I found a terrific tater tot casserole recipe on here-- which I altered a bit, then found some more tips on how to make this awesome, tasty, and cheap meal and also adjusted it to the pan size constraint. I couldn't use a real casserole dish because I live in the ghetto and don't have a real oven; I rely on a convection oven. So please note, this recipe's measures are based on using a deep (about 5") 2-quart loaf pan! It's so hearty and filling that I get at least 3-4 meals out of it for just me. But if you want to use a real 13 x 9 casserole dish because you're doing OAMC/OAWC or cooking for your family? Never fear, just double the amounts shown! -- posted by the80srule

Gingerly's Flank Steak Marinade

Thu, 08 Oct 2009 10:48:03 -0400

Flank steak gets a bum rap sometimes because it is the most budget friendly cut. But I marinade it all night in ths marinade before grilling and it is delicous and tender -- posted by GingerlyJ

Carrot Cake Waffles II

Thu, 08 Oct 2009 15:58:05 -0400

Another family favorite found on Mr.Breakfast.com I'm on a hunt for waffle recipes since receiving a new waffle maker and my grandkids are clammoring for me to use it -- and I am. Hope you enjoy. -- posted by Happy Hippie

Tuna Casserole

Fri, 09 Oct 2009 02:34:28 -0400

I don't usually do "soup can" recipes, but this is just good, old-fashioned comfort food. and cheap. and freezes well. What's not to like? -- posted by Cindy Starke

Super Easy Chile Relleno Casserole

Sun, 11 Oct 2009 03:20:22 -0400

This recipe appeared in the Denver Post a few years ago. It's super easy, delicious, hearty, and everyone loves it! Excellent served with sour cream and your favorite salsas.. or add chicken or beef! -- posted by Evolistas

Macaroni Grill Bread Dipping Oil

Mon, 12 Oct 2009 12:04:31 -0400

This herbed oil is served on tables at Macaroni grill for dipping bread. -- posted by GingerlyJ

Apple Coffee Cake With Crumble Topping

Mon, 12 Oct 2009 17:00:30 -0400

I got this recipe from food network and it tastes amazing it even has an optional brown sugar glaze -- posted by rachtach123

Mango Barbecue Sauce

Mon, 12 Oct 2009 17:08:55 -0400

This yummy but non-traditional sauce came from Emeril -- posted by GingerlyJ

Duggars Ice Cream Cake

Mon, 12 Oct 2009 17:14:26 -0400

I got this recipe from the TLC show 18 kids and counting.. Those Duggars sure are smart -- posted by GingerlyJ

Autumn Root Stew

Tue, 13 Oct 2009 14:57:07 -0400

This is is the perfect recipe for harvest time or for a long cold winter. The ingredients are quite affordable and the yield is high. It is very filling and nutritious as well as freezing fairly well. This is an original creation. -- posted by Jagash Vanhal

Easy Southwestern Macaroni

Tue, 13 Oct 2009 15:40:05 -0400

What I imagine southwestern macaroni would taste like...a little twist on classic mac n cheese, if you will. Feel free to make your own cheese sauce and spice it however you'd like, but the point of this recipe is being too lazy to do so. :D -- posted by the80srule

Apple Coffee Cake With Crumble Topping

Tue, 13 Oct 2009 15:40:21 -0400

I got this recipe from food network and it tastes amazing it even has an optional brown sugar glaze -- posted by rachtach123

No Cans Please Green Bean Casserole

Tue, 13 Oct 2009 15:41:40 -0400

This melt in your mouth casserole is a must during the holidays. Prep time seems like a lot but most of the work here is done in the crock pot. -- posted by Tiny_Toodles

Uncle D's Dills

Tue, 13 Oct 2009 16:10:25 -0400

My uncle Dwayne makes these every year from his cucumber crop.. They are the best pickle I have ever tasted -- posted by GingerlyJ

Pizza Spaghetti Casserole (Oamc)

Tue, 13 Oct 2009 16:10:33 -0400

We love this casserole. I make 2. One to freeze and one to eat right away! This will become your kids favorite meal hands down! Pepperoni Pizza and Spaghetti in one dish? What could be better!!! Note: To avoid the "greasy" pizza look use turkey pepperoni. -- posted by kittycatmom

White Christmas Pie

Wed, 14 Oct 2009 14:28:37 -0400

In the Amish communities this dessert is served on Thanksgiving in hopes of bringing a white Christmas -- posted by GingerlyJ

Chocolate Coconut Sponge Cake

Thu, 15 Oct 2009 14:23:26 -0400

A nice soft and wonderful sponge cake that is best served warm with custard. It has a great taste that any family member will enjoy. its easy and quick to make and dosnt cost a fortune for ingrediants. This is only a one layer cake. if done right it will be really soft and moist inside and have alot more spring in it then the fugde cake ive posted before. -- posted by Pendryl

Softest Oatmeal Cookies

Thu, 15 Oct 2009 14:23:43 -0400

Put here for safe keeping. -- posted by Southern Fried Chica

Sweet Onion Marmalade

Thu, 15 Oct 2009 14:25:36 -0400

This condiment is great on Burgers and dogs My friend Lori says she likes to eat it on a bun by itself -- posted by GingerlyJ

Easy Orange Margarita

Thu, 15 Oct 2009 14:34:42 -0400

I prefer mixed drinks with the liquor disguised. I'm also attracted more so to a frosty drink especially if it's one with the ingredients I have on hand. This is a smooth and creamy margarita. Exchange the orange sherbet for other flavors for something different. The serving amount can easily be increased, made ahead and frozen. -- posted by gailanng

Brunch Apricot Casserole

Thu, 15 Oct 2009 14:40:16 -0400

I love this dish when catering brunches. I took it from an old church cookbook and I've never seen anything else quite like it -- posted by GingerlyJ

Make Ahead Breakfast Wraps (Oamc)

Thu, 15 Oct 2009 15:43:10 -0400

These are quick breakfast wraps that can be made ahead for busy mornings. My kids love the breakfast sandwiches at fast food chains so this is an economical and healthier alternative. This is my own recipe, and I don't measure, so adjust the quantities to suit your tastes. These are small because my kids are little and not big eaters, so one is enough for a child or an adult who is a light eater. A serving size for an adult is two wraps. -- posted by UrbanDesiMommy

Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting

Thu, 15 Oct 2009 16:08:20 -0400

This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe. -- posted by BecR

Bananas Foster Oatmeal

Fri, 16 Oct 2009 14:16:14 -0400

I cook this the night before in a slow cooker so it's ready at breakfast time! -- posted by GingerlyJ

Creole Chicken Spaghetti

Fri, 16 Oct 2009 17:34:42 -0400

I grew up eating this dish at Church suppers and potlucks. it tastes great and is a bit different -- posted by GingerlyJ

Gingerly's Tangy Tomato Soup

Fri, 16 Oct 2009 17:35:09 -0400

I've seen so many recipes for Tomato soup on Zaar but nothing like mine so I decided to post it -- posted by GingerlyJ

Pumpkin Nut Ice Cream Freeze

Fri, 16 Oct 2009 17:49:13 -0400

One of the great things about autumn is the great flavors that come around like this one Borrowed from The ice ceam shop at Huber's farm and winery -- posted by GingerlyJ

Armenian Lentil Soup

Sun, 18 Oct 2009 10:05:38 -0400

From Neva & Jim Brackett's 7 Secrets Cookbook. Makes a very healthy meal that's delicious! Spinach and tomatoes are added after the cooking is completed to keep their distinct green and red color, and give the soup eye appeal. I usually freeze half of this recipe to feed my family of four again later. -- posted by Enjolinfam

Cookie Time Chocolate Chip Cookies

Sun, 18 Oct 2009 10:08:57 -0400

This is the recipe that tastes similar to the Cookie Time brand of chocolate chip cookies in New Zealand -- posted by KiwiMegan

Simple Sausage Strata

Mon, 19 Oct 2009 12:14:08 -0400

This layered sausage casserole is great to make for company or on holiday mornings. My family just loves it. The prep time does not include the time for chilling overnight. -- posted by Lainey6605

Focaccia Flat Bread Homemade (Bread Machine)

Mon, 19 Oct 2009 15:19:14 -0400

An Italian flatbread brushed with olive oil and flavored with grated Parmesan cheese, galic salt and grated Italian Seasoning makes this bread heavenly. A good friend of mine brought this over for Sunday Night football. We cut it into squares and topped with Prosciutto Panino rolled in Mozzarella cheese and toasted under the broiler for 5 min.... oh my, this is dangerously good! It is so easy to make. Can't wait to have this with a bowl of soup or top with Pizza topping, or to just dip in garlic olive oil. This comes from a bread machine cookbook with instructions to layer ingredients liquid first. Yummers! :) Family Favorite! (Cooking time does not include dough cycle or rising) -- posted by Vseward (Chef~V)

Crock-Pot Savory Chili

Mon, 19 Oct 2009 15:50:29 -0400

The original recipe I made had 1 pound Ground Beef, and 1 pound Italian Sausage, I adapted this for my BIL who doesn't eat red meat. It's a big hit in our family, and it also freezes very well! And don't be afraid of the chocolate that's in it, it brings out the flavor in the chili! This can also be done on the stove top if you're short on time. Just cook in an 8 quart stockpot. -- posted by jkm.11.18.

Dad's Frito Pie

Mon, 19 Oct 2009 20:47:22 -0400

dad made this dish alot for us growing up. it's easy, cheap comfort food at it's best -- posted by GingerlyJ

Lasagne Al Forno

Mon, 19 Oct 2009 20:55:36 -0400

Rich, creamy lasagne (yummy!) -- posted by John K.

Spice Mix!

Tue, 20 Oct 2009 16:31:17 -0400

Try this as a dry rub or add it to water for a brine. Sprinkle a touch into soup or a dressing. Possibilities are endless........ This is a very workable recipe. Just use the sugar and salt as is and add any dry ground ingredients you prefer equalling 3/4's cup of herbs and spices. Make this for gifts packed in dark glass with a description on a label. I know I have mine in cute little sacks, But that was to make my shipping charges lower. -- posted by ~Rita~

Chicken Parmesan

Tue, 20 Oct 2009 17:33:55 -0400

I take 3 pounds of chicken breast and slice into strips to make this version go father. Using more crumbs to coat stretching the meal to serve a touch more. Instead of 5 breasts I have 30-35 strips. Serve on crispy Italian roll or over pasta. Freezes well. -- posted by ~Rita~

Cheeseburger and Fries Casserole

Wed, 21 Oct 2009 13:48:46 -0400

I got this recipe in a simplymoms.com newsletter.. It's super simple but great as a weeknight dinner -- posted by GingerlyJ

Beef Stuffed Potatoes

Wed, 21 Oct 2009 20:32:21 -0400

Sort of tastes like sherpard's pie. Cook the potatoes in the microwave for ultimate ease. Can be doubled or cut down easily. Freezes well and great for OAMC. Time doesn't include initial baking time for potatoes. -- posted by gailanng

Curried Tuna Stretcher Salad

Thu, 22 Oct 2009 17:55:00 -0400

This is what I do when I have to make a couple cans of tuna feed a BUNCH of people. If you don't like curry- leave it out! It's still good. -- posted by Chef #1421935

Baked Manicotti With Prosciutto

Fri, 23 Oct 2009 16:54:14 -0400

This recipe is from America's Test Kitchen on PBS. Their introduction: "The test kitchen prefers part-skim ricotta for manicotti, but whole or fat-free ricotta can also be used. We also prefer Barilla no-boil noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles." -- posted by SweetPeaNC

Chicken Parmesan Bite-Bake

Sun, 25 Oct 2009 21:20:28 -0400

Okay it sounds silly, right? I find it hard to fry the chicken breasts because they're different thicknesses from one end to the other. I just cut them into bite sized cubes and continue on with the recipe. My mom likes it with pasta under it, but I really just like it with a nice salad and some cheesey bread. Add as much or as little as you like; this is just a basic, tasty recipe. Enjoy. :o) -- posted by NicolinaSurel

Slow Cooker Orange Chicken

Mon, 26 Oct 2009 13:03:04 -0400

I got this recipe from kraft a couple of years ago but we still use it often -- posted by GingerlyJ

Turtle Pumpkin Pie

Mon, 26 Oct 2009 13:05:24 -0400

I don't like Traditional pumpkin pie but I love this dressed up version -- posted by GingerlyJ

Oven Potato Wedges (Oamc)

Mon, 26 Oct 2009 16:16:43 -0400

When potatoes are on sale, here is a good thing to do with them! :) Based on a recipe I found online. Cooking time does not include freezing time. -- posted by CraftScout

Senora Lopez's Sangria

Mon, 26 Oct 2009 18:09:57 -0400

I got this recipe from my Spanish teacher, who was from Bogota, in the early 1970s. Because of the long chilling time, the fruit gets kind of funny-looking, but it's wonderful to eat when the sangria is gone! I'm guessing at the number of servings. Prep time does not include chilling time. -- posted by Chocolatl

Spiced Parsnip Soup

Tue, 27 Oct 2009 01:20:24 -0400

This warming vegetarian soup makes a great appetizer or a hearty lunch with homemade bread. -- posted by English_Rose

Diabetic Savory Beef Stew

Tue, 27 Oct 2009 11:49:27 -0400

I found this recipe while doing some research for my father-in-law. We loved it! Hearty but healthy! Yum! -- posted by Chef #1183488

Beef, Black Bean and Spanish Rice Burritos

Tue, 27 Oct 2009 16:44:15 -0400

This is the first original recipe I've posted on this site, I'm so excited...It's one of the few meals that I literally just throw together, but I'll try to write it down. When our family eats tacos, we usually have homemade spanish rice, homemade refried beans and tacos. Tonight I had an epiphany....why not double what I normally make and make up some burritos with the leftovers and throw them in the freezer? I usually make this recipe from scratch because they taste that good, but why not cook once and eat twice? This will make a great OAMC meals also, though I haven't tried it yet. I'll give you the ingredients for making it from scratch, and if you decide to turn it into two meals, just double everything...If you don't have the spices separately, just use a taco mix pack. We like ours without salt and really spicy, so I tamed this back a bit. If you like a runny, non-chunky salsa, you don't have to add as much water. -- posted by enestvmel

Texas Surprise

Tue, 27 Oct 2009 17:09:51 -0400

You won't find another sausage appetizer recipe quite like this one! From Garlic Lover's Greatest Hits. For a shortcut version, buy prepeeled garlic. -- posted by Chocolatl

Red Vegetarian Stew

Wed, 28 Oct 2009 17:09:25 -0400

A hearty vegetarian meal in a bowl the consistency of chili. It's a beet borscht with rice and beans. -- posted by 10in10Diet.com

Ragu Bolognese (Oamc)

Wed, 28 Oct 2009 17:20:06 -0400

A hearty, classic meaty sauce that goes down well with everyone. Freeze in portions in a sealed container and freeze for up to one month. Defrost in the fridge when ready to use and reheat fully. -- posted by English_Rose

Chicken and White Wine Casserole (Oamc)

Wed, 28 Oct 2009 17:20:58 -0400

A winner taste-wise and it'll cu down on the washing up too! Can be frozen for up to three months. -- posted by English_Rose

Crock Pot Spicy Roast Sandwiches

Thu, 29 Oct 2009 16:26:37 -0400

These are great for football parties! You can make the meat spicy with the hot peppers or for the wienies use mild (I'm teasing!) The leftovers are awesome made into quick chimichangas. Put the meat into a tortilla, roll and fold, and fry. Use more or less meat and peppers depending on the guest list. -- posted by Little Mommy

Thanksgiving Cranberry Fig Jam

Fri, 30 Oct 2009 12:37:50 -0400

Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over pancakes making a wonderful holiday breakfast. -- posted by ~Rita~

Chicken-Mushroom Crepe Filling

Sun, 01 Nov 2009 09:28:19 -0500

This recipe is from an old weight watchers cook book and though it has been a few years since I last made I will be doing tomorrow night as it is an easy tea and it can also be frozen to be used later. The original recipe uses 360 grams of cooked chicken but I usually use a small cooked chook bought from the deli. I have also upped the original recipe to feed 6, so I have 2 serves for freezing. I like recipe #35049 for the crepes but would omit the sugar for this recipe. -- posted by I'mPat

Bed and Breakfast Spiced Pumpkin Scones With Honey Butter

Mon, 02 Nov 2009 12:04:21 -0500

Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688 -- posted by French Tart

Yogurt-Zucchini Bread With Walnuts

Mon, 02 Nov 2009 16:12:42 -0500

"This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat." States that the zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month. Recipe from Food & Wine. -- posted by JanuaryBride

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Quick Berry Beer Sticky Buns

Tue, 03 Nov 2009 14:29:13 -0500

Recipe a friend and I adapted from Serious Eats. Not for those on a diet...but oh so good! The beer replaces the yeast used in many sticky bun recipes which saves the rising time. -- posted by MommySakura

Green Tomato Bread

Fri, 06 Nov 2009 14:52:56 -0500

From "Beverly Lewis Amish Heritage Cookbook". The best way my family has found to use up your green tomatoes! Less time, trouble, and equipment than pickling them. Also, you can freeze the loaf cakes. -- posted by RivkaD

Lime in the Coconut Jello Shots (With Coconut Milk)

Fri, 06 Nov 2009 15:26:40 -0500

This is a fun & tasty treat to serve at parties. I found this on another web site when I was looking for jello shooters for our Hawaiian ethnic party. It didn't say what size of jello pkgs to use, I used small ones & for coconut milk I estimated @ 13 oz. I liked these because they weren't quite as sweet as other jello shooters & smooth tasting with the coconut milk. -- posted by Mustang Sally 54269

V's Simple Savory Mexican Quiche

Sun, 08 Nov 2009 08:42:45 -0500

This quiche is beautiful & delish! If you crave something savory for breakfast try my simple quiche. These are ingredients I always have on hand and can whip this up a head of time or in the morning. Measurements can be altered to taste. If you like spicy, savory add more, if not, add less. The salsa gives this quiche a nice kick and the flavors of cilantro, sausage and potatoes add to the taste and textures. This is a family favorite in my house. Great for overnight company as it feeds alot. Serve with sliced avocado, sour cream or salsa on the side. -- posted by Vseward (Chef~V)

Margarita Ole Bars

Sun, 08 Nov 2009 09:00:19 -0500

I got this recipe from Pillsbury.. If your looking for a dessert for Taco night you should consider this -- posted by GingerlyJ

Sugar Cookie Cut-Outs

Sun, 08 Nov 2009 09:00:53 -0500

I had misplaced this recipe and recently found it again. When DD was in Kindergarten the children had to take turns bringing a snack to school for everyone to share and DD loved to bring these cookies. I love this recipe because it doesn't require refrigeration before rolling out and because the cookies always turned out beautifully. The recipe is from a little booklet called Wilton Christmas Recipes & Ideas. Note: If you're using margarine, be sure to use the hard margarine that comes in a brick like butter, not soft tub margarine. -- posted by Dreamer in Ontario

Nutritious Ice Cream Sandwich

Mon, 09 Nov 2009 14:48:27 -0500

A delicious and nutritious ice cream sandwich? I would have thought the concept was something you'd get when you had alien invaders or something similar. I found the above recipe on the Care2 website @ http://www.care2.com/greenliving/nutritious-ice-cream-sandwich.html Hope you enjoy this! -- posted by SassiFras

Spicy Marinara Sauce

Mon, 09 Nov 2009 16:55:06 -0500

This is a great sauce for those weekend pasta meals when you have the extra time. My favorite thing about making my own sauce is the aroma that fills your house. Everyone comes to the dinner table hungry. -- posted by Bread 'n Butter

Velveeta Cheezy Dip

Tue, 10 Nov 2009 16:30:15 -0500

this is a good dip to use with tortilla chips. My family loves it. Not sure where it came from. A friend gave it to me. -- posted by Chef #1441994

Frankfurter and Tomato Soup

Wed, 11 Nov 2009 10:28:18 -0500

From Asda magazine again. A meal in a bowl - kids will love this instant supper. Prep time guesstimate -- posted by sugarrushkid

Guinness Cupcakes

Wed, 11 Nov 2009 10:35:49 -0500

Nigella Lawson's Guinness Cake is much talked about. This is a downsized version of my adaptions to her recipe, perfect for making 12 delicious cupcakes that look like miniature pints of Guinness. It's a bit of a grown up delicacy, the flavours might be a little rich for young kids, but chocoaholics and Guinness lovers will be delighted. -- posted by Jillsybean

Shelle's Stuffed Shells

Wed, 11 Nov 2009 23:55:32 -0500

I've played around with this recipe for awhile and this version has become the family favorite. It's also great for potlucks and entertaining. This is a one pan size but you can easily use the whole box of shells and double the rest of the recipe. Enjoy! -- posted by MomMakesDinner

Aubergine and Pasta Bake

Thu, 12 Nov 2009 00:25:36 -0500

Another one for safe keeping. From Asda magazine. Prep time guesstimate. -- posted by sugarrushkid

Creamy Hash Brown Potato Casserole

Mon, 16 Nov 2009 12:13:05 -0500

This hash brown potato casserole recipe is the best I've ever had. The extra sour cream really makes it moist unlike other, drier recipes! The Velveeta shredded cheese is very important. If you can't find it in a superstore retailer's grocery section, try a dedicated grocery store. This recipe came from my good friend Nancy. -- posted by ryanb006

Monica & Jamie's Hummas

Tue, 17 Nov 2009 00:54:22 -0500

Jamie and I own a graphic design business. One of our clients owns a Persian restaurant with a terrific Hummas appetizer. This inspired us to try our own hand at it. After trying many recipies, we've created this version with an array of the ingredients we liked best from what we tried. Here's my recipe, not too bad if I do say so myself! -- posted by Monica & Jamie Pearson

Simple Cheesecake

Tue, 17 Nov 2009 01:09:09 -0500

Cheese cake made as simple as possible -- posted by Chef #1448755

Layered Mashed Potato and Mushroom Casserole

Tue, 17 Nov 2009 21:03:54 -0500

As stated in the Nov/Dec 2009 edition of Eating Well, "Fancy up regular mashed potatoes with a layer of mushroom duxellea sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish." -- posted by JanuaryBride

Cheese -Noodle Kugel

Tue, 17 Nov 2009 21:18:17 -0500

No, I am not Jewish but I grew up with a jewish friend and always loved her Nonna's Kugel. so, here's teh recipe. if you've never had Kugel, it's like a noodle pudding -- posted by GingerlyJ

Brian's Badass Buffalo Dip

Wed, 18 Nov 2009 01:06:47 -0500

Buffalo Chicken Dip Great for parties, tailgating or just as a snack when you have guests over. I combined several Buffalo Chicken Dip recipes I've tried over the years and added a few things of my own to make it stand out. -- posted by Captainduff21

Cinnamon Crescents

Wed, 18 Nov 2009 14:49:59 -0500

I can't remember where I found this recipie, very easy to make, russian Christmas recipe I believe -- posted by Paris-Falls

Best Ever Chili Recipe

Wed, 18 Nov 2009 16:35:46 -0500

This recipe has been in the family for many years. Great for those cool fall nights or a Monday Night Football party. -- posted by wendyjoy

10 in 10 Diet Cabbage Soup

Thu, 19 Nov 2009 21:57:46 -0500

This soup is vaguely a borscht, with a sweet & sour tang and a red-tinged broth. I've settled on tomato paste as cheap and the right tomato-iness for us. I used to freeze cubes of crushed tomatoes and use five or so in a batch of soup. One friend put garden-fresh tomatoes in. -- posted by 10in10Diet.com

Awesome Crock Pot Sweet, Sour and Spicy Chicken

Fri, 20 Nov 2009 13:44:17 -0500

A great Fall (or anytime!) recipe for an easy, convenient and mouth watering dinner. You will have a hard time not tearing into it while you smell it cooking! Warning: this feeds a crowd, it can easily be cut in half, or just make the whole thing and have awesome leftovers :) -- posted by emtpixie

Basic Tomato Sauce

Fri, 20 Nov 2009 13:54:39 -0500

This is the base sauce I make in large quantity and then freeze. I often add things to the defrosted portions before use, and I also use it in various dishes, like lasagna. I created it myself. spices can be varied to desired taste. I often swap the sage listed here for rosemary. -- posted by Khyricat

Grandma Linda's Thanksgiving Dressing

Sun, 22 Nov 2009 17:22:41 -0500

My mother has made this dressing for our family since I was a little girl. It is the only Thanksgiving dressing my family will eat. I would weigh 500 pounds if I made this dressing as often as I craved it! Although I know most people prefer holiday recipes that have been passed down in their own families, I hope you will enjoy this Thanksgiving dressing recipe that the McWell's have enjoyed for many, many years! My mother used Jiffy corn bread mix in the old days, then later switched to Marie Calender's corn bread mix. In this recipe, I am using the "sweet corn muffins" recipe on a box of Albers Yellow Corn Meal. Because I am using Albers brand corn meal, all ingredients up to "12 Tbs butter" are for this particular brand cornmeal. If using any other cornbread mix, follow directions on the box, then add ingredients beginning with "1 Lb bacon." This recipe is for Thanksgiving so it makes quite a large amount. Thanks Mom! -- posted by Mrs Cook

Tom Yum Soup With Vegetables

Mon, 23 Nov 2009 15:04:14 -0500

Thai Tom Yum soup is a delicious and aromatic Thai soup. I crave this soup ALL of the time. I have brought this to parties and people always rave about it. Now friends always ask me to make it whenever we're getting together. I made it completely from scratch for years. A few years ago, I started using the paste and prefer it. I find it to be more flavorful. Tom Yum is distinctly known for it's hot and sour flavor. My version maintains the distinct hotness and sourness of the traditional soup but it also is slightly sweet and spicy. I make a side of jasmine rice and serve it with the soup. I noted the ingredients and amounts I use however, I encourage additions, deletions and alterations. I don't care for the mushrooms and I love broccoli which may come as a surprise to some. Broccoli is not a traditional component of this recipe but it's healthy and I find that it goes nicely with the broth. Play and have fun! -- posted by Proserpine79

Sweet and Savory Squash Stew

Mon, 23 Nov 2009 15:41:31 -0500

This recipe combines some of the most iconic tastes of fall--butternut and acorn squash, sweet potato, apple--in a sweet and savory pot of deliciousness. I recommend serving with a dollop of sour cream. And cornbread. All amounts for seasonings are estimates--I tend to season as I go and according to taste; I have a feeling these are underestimates. I will be sure to update the next time I make this with adjusted amounts. I used a smoked (pre-cooked) ham steak for this; I have also made it with other kinds of ham, with turkey sausage, and without meat altogether with positive results. -- posted by Tlharin

Holiday Nut Roll (Americanized Croatian Nut Roll)

Mon, 23 Nov 2009 17:16:56 -0500

While similar to other nut roll recipes, this filling is unique because it uses no egg whites or lemon and includes a delicious "Americanization" of the Slavic recipe by adding--whiskey! It adds a fantastic additional flavor; feel free to split the filling before adding whiskey if you'd like to reserve some spirit-free for the kids (though it cooks off and I've never met a kid who didn't like this). Makes a big batch--perfect for giving away. Freezes very well. My sister and I will make double this batch all at once and freeze them until we're ready to give/send them out. -- posted by Tlharin

Best Vegan Mac and Cheese in the Entire World

Mon, 23 Nov 2009 17:27:20 -0500

Originally posted on VegWeb.com by beep_i_am_a_robot. I haven't made this myself yet, but I want to get the nutritional breakdown. I plan to tweek by reducing the salt content (using Bragg's amino rather than soy and leaving out the salt), reducing the fat and increasing the tofu (several reviewers on VegWeb have done this and liked it). This is the original recipe, including typing and grammatical mistakes. Serving size is estimated. -- posted by I hate coming up with handles :)

Chicken With Peas in Packages

Mon, 23 Nov 2009 18:26:04 -0500

A variation of a Mark Bittman recipe. -- posted by WiGal