Share your favorite recipe

Share your favorite recipe

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Level 9

Since: Dec 07

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#1 Aug 19, 2011
A thread just for sharing recipes. I have several favorites, and would like to find some new ones. Please list any changes that you have made, or any special tips.

Level 9

Since: Dec 07

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#2 Aug 19, 2011
A really easy one to start, great for hot weather!

1 can strawberry pie filling
1 Med size can crushed pineapple - do not drain
1 can sweetened condensed milk
12 oz cool whip
2 graham cracker pie shells
fresh strawberries

mix all ingredients except cool whip
fold in about 1/2 of cool whip and pour into pie shells and freeze
Take out just before serving, use remaining cool whip and strawberries.

Can be frozen covered up to 2 weeks.

Level 9

Since: Dec 07

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#3 Aug 19, 2011
I also used that recipe in the itty bitty ice cream cones, drizzled them with the chocalate topping that hardens, froze and served. Big hit with the kids.

Level 9

Since: Jun 10

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#4 Aug 19, 2011
That sounds just yummy Ravenclaw. Thank you so much for starting this thread. As soon as I have a chance I'll post some of my favorite recipes.

Meanwhile on one of the threads, someone mentioned they had a good recipe for pound cake. I'd love to have that posted. And I'll post mine.

:)

“Dragon my tail.”

Since: Jun 09

Wherever

#5 Aug 19, 2011
Pam’s Perfect Peanut Butter Pie

Crust:

½ box ‘Nilla wafers
2 T sugar
Creamy peanut butter

Filling:

1 pkg cream cheese (8 oz)
¾ cup creamy peanut butter
1 c confectioners sugar
6 T milk
8 oz Cool Whip

Topping:

Cool Whip

To make crust, crush ‘Nilla wafers. Add sugar. Add enough peanut butter so that cookie crumbs stick together (being carefule not to add too much or crust will be sticky). Press crumb mixture into pie pan with wet hands.

To make filling. Blend together cream cheese, peanut butter, confectioners sugar and milk until creamy. Fold in Cool Whip. Pour into pie shell. Top with additional Cool Whip. Decorate with chopped Reese’s cups or reserved pie crust mixture.

Refrigerate overnight.

“Dragon my tail.”

Since: Jun 09

Wherever

#6 Aug 19, 2011
I've made the peanut butter pie and it was great. This one I've never made, but it sounds good.

Coconut Cinnamon Sour Cream Coffee Cake

1 cup butter
2 cups sugar
2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
3 eggs
1 teaspoon vanilla
1 cup sour cream
1 1/2 cups flaked coconut

Spice Filling:

1 cup chopped pecans
3-4 teaspoons cinnamon
6 tablespoons brown sugar
1/2-3/4c flaked coconut

Preheat oven to 325 degrees. Grease bundt pan.
Cream butter and sugar. Sift dry ingredients and add to creamed mixture, alternating with eggs. Stir in vanilla, sour cream, and coconut.
In a separate bowl, combine filling ingredients. Pour half of the batter into the bundt pan, then add half the filling mixture. Add remaining batter and sprinkle balance of filling on top. Bake for 1 1/4- 1 1/2 hours.

“While My Guitar, Gently Weeps”

Level 8

Since: Mar 09

~~ Into The Mystic ~~

#7 Aug 19, 2011
Well, now this is a thread I'd enjoy and be interested in Mama Bat.

I tried this not once but twice on my own home turf, and we all know how that ended.

Best of luck here - it could be a thread of love that brings back those good down-home cooking recipes and the families they each treasure.

Maybe food will bring everyone back together - kinda like a hands-across-the-water effort (universal)

God, only knows how I tried.

God Bless This Thread and the people who arrive here with just love in their hearts and want to share those family traditions.

“While My Guitar, Gently Weeps”

Level 8

Since: Mar 09

~~ Into The Mystic ~~

#8 Aug 19, 2011
Princess Sue wrote:
That sounds just yummy Ravenclaw. Thank you so much for starting this thread. As soon as I have a chance I'll post some of my favorite recipes.
Meanwhile on one of the threads, someone mentioned they had a good recipe for pound cake. I'd love to have that posted. And I'll post mine.
:)
Hi Princess Sue - I don't believe we've met.

I'd so post this recipe for you now, but I'm on my hubby's computer, because we're still doing renovations on our house, and only have one computer online right now.

Although I do have tenants residing here, that may have it for you.

“While My Guitar, Gently Weeps”

Level 8

Since: Mar 09

~~ Into The Mystic ~~

#9 Aug 19, 2011
Here's one of my, not-so-secret anymore, links to some real lovin' for those that may be interested, since I can't get to my damn computer, yet.

Share your recipes and requests:

http://www.topix.com/forum/city/manchester-ky...

Level 9

Since: Jun 10

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#10 Aug 19, 2011
Winnie the Pooh1 wrote:
<quoted text>
Hi Princess Sue - I don't believe we've met.
I'd so post this recipe for you now, but I'm on my hubby's computer, because we're still doing renovations on our house, and only have one computer online right now.
Although I do have tenants residing here, that may have it for you.
Hey Winnie! I'll look forward to your recipes.

Level 9

Since: Jun 10

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#11 Aug 19, 2011
Stuffed Cabbage Rolls (from Winnie's thread)

large head cabbage with large leaves
1 pound ground beef
1/2 pound ground pork
1/2 cup rice, can use instant or regular *cook if using regular rice*
1 med. onion; chopped
1/2 cup bacon pieces; fried
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 large onion; sliced and sauteed

Sauce:
1 large can (15 ounces) tomato sauce
3 cans (14.5 ounces each) diced tomatoes
3 to 4 teaspoons lemon juice (1 large lemon)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 to 1 cup brown sugar

Directions:
Core out center of cabbage and cook for about 20 minutes. Separate cabbage leaves; cutting off any tough and thick part remaining from each leaf (in case you didn’t core it right) LOL
Preheat oven to 350.
Combine ground meats with the rice, chopped onion, bacon pieces, eggs, 1 teaspoon salt, 1/4 teaspoon pepper. Place a mound of meat mixture in cupped part of each softened cabbage leaf. Roll leaf, folding ends in and place seam-side down.
In bottom of Dutch oven or large casserole dish, line dish with thin layer of sauce, topped with first few cabbage leaves. Arrange cabbage rolls; add sliced onions.

Combine tomato sauce, tomatoes, lemon juice, salt, and pepper in a saucepan. Bring to a boil.
Sprinkle with brown sugar, to taste.
Pour over cabbage rolls.
Bake covered, for 1 hour. Uncover and bake 2 hours longer.

Note: Instead of the tomato sauce and diced tomatoes, you can substitute:
1 can tomato soup
1 large can tomato juice
1/2 cup ketchup

Hint:
For those of you that may not wish to boil the leaves, you can place the cabbage head in freezer for 2 or 3 days prior to day of making the rolls. The night before making the rolls, remove cabbage from freezer and allow to defrost overnight. Remove core from cabbage head and discard. The cabbage leaves will virtually fall off.

----------

Thank you Winnie!

_Virginia_
Level 5

Since: Apr 10

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#12 Aug 19, 2011
I like to make fajitas.

I grill the beef, prime rib, or chicken and then chop it up. I saute onion, green peppers, red peppers, yellow peppers and garlic. Then I mix them with the meat.

I make a pico de gallo from tomatoes, jalapeno peppers, chopped onion, avocado, cilantro, lime juice, salt and pepper.

I warm flour tortillas and then fill them with the pepper and meat mixture, and fry these lightly in a pan. Then I put the pico de gallo into them, and serve, with sour cream on the side.

A margarita on the side and dinner is served.

Level 9

Since: Jun 10

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#13 Aug 19, 2011
I think it would be really refreshing if, on this thread, people would use ONLY nice/positive icons, no matter how much history or dislike they may have for the person posting the recipe.

<3 to everyone.

:)

Level 9

Since: Dec 07

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#15 Aug 19, 2011
All those sweet deserts, they sound good. Thanks everyone, I'll add some more recipes later today.

Level 9

Since: Dec 10

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#16 Aug 19, 2011
Quick, simple, and oh so good.

Fried (or baked) Fruit pies.

1 can of croissants
1 lg can of your favorite pie filling

Unfold pastry , add 1 heaping tablespoon filling. Fold pastry over and crimp edges with a fork or fingers, to seal
Pan fry, or bake using cam directions till golden brown. Dust with confectioners sugar.

Level 9

Since: Dec 07

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#17 Aug 19, 2011
Banana Split Cheesecake - no bake

2 1/2 cups graham cracker crumbs
3/4 cup melted butter
4 cups confectioners' sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
3 medium bananas, quartered
1 (12 ounce) container frozen whipped topping, thawed
8 maraschino cherries, halved
1/4 cup chocolate syrup
1/2 cup pecan halves

1. Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
2. Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.
----------

I use the pre-made graham cracker pie shells, 3 packages of Philly, 1 and a half to 2 cups confectioners sugar (otherwise the sugar overpowers the cream cheese) and 2 teaspoons vanilla blended in with the Philly. I skip the pineapple, and in it's place I use 1 can of strawberry pie filling, using the filling to completely cover the bananas (helps to keep them from browning as much). After the cool whip and maraschino cherries, I use hot fudge ice cream topping, chilled to make it thicker. Use a ziplock bag with one end trimmed off to drizzle it over the pie. This makes 2 pies.

This will have a creamy texture, different from a baked cheesecake.

“If You Cant Take The Heat”

Level 7

Since: Jun 11

Dont Tickle The Dragon!

#18 Aug 19, 2011
I'll post this recipe, because I am canning this today.

Salsa:

7 quarts peeled, cored, chopped tomatoes
4 cups seeded, chopped long green chiles
5 cups chopped onion
1/2 cup finely chopped, seeded, jalapeños
2 tablespoons fresh cilantro
1 cup bottled lemon juice
6 cloves garlic, finely chopped
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons ground cumin

Combine all ingredients (except cumin and cilantro) in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add your spices and simmer for another 20 minutes, stirring occasionally.

Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 7 to 15 minutes

I love this Salsa and so does my family. You can adjust down the peppers if you like it milder, we like ours really spicey. I also add the juice of a lime into mine here and there. Just for taste.

:)

Level 9

Since: Dec 07

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#19 Aug 19, 2011
Chicken Salad

2 1/2 cups diced cooked chicken
4 bacon strips, cooked and crumbled
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup thinly sliced celery
1 cup halved green grapes
3/4 cup mayonnaise or salad dressing
1 tablespoon dried parsley flakes
2 teaspoons finely minced onion
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1 dash Worcestershire sauce
salt and pepper to taste

Combine chicken, bacon, water chestnuts, celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

If I'm in a hurry, I use canned chicken. I usually skip the water chestnuts, but add 1 or 2 Fugi apples - diced and shaken with lemon juice. I use fresh ginger root and parsley. I use more worcestershire - 6 dashes, I add craisins and green onions.

This is an easy recipe to adjust levels to suit your own taste. It's good on bread, croissants, in a cantaloupe, or just out of a bowl!

Level 9

Since: Dec 07

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#20 Aug 19, 2011
Red or green grapes work great in the chicken salad, I use both I can find good ones.

Level 9

Since: Dec 07

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#21 Aug 19, 2011
The fajitas and the cabbage rolls look good too! I've never canned before, but with that salsa recipe I may have to look into it.

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