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Level 5

Since: May 13

Location hidden

#101 Nov 22, 2013
Maple Pumpkin Pie Bars...

1 pkg(2-layer size) yellow cake mix
4 eggs, divided
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1 pkg(8 oz) Philadelphia Cream Cheese
1 can(15 0z) pumpkin
1 pkg(3.4 oz)Jello pumpkin spice flavor instant pudding.
1/3 cup of milk
3 tbsp. maple syrup
1/8 tsp ground cinnamon
1 env. Dream whip whipped topping mix

Level 8

Since: Dec 12

Location hidden

#102 Nov 22, 2013
GMGMIKE wrote:
... I make a mean ox tail soup ... ask oak ...
lmao...cant blame THAT on typo...autocorrect on the stylus??? and I aint touchin YO tail!!!

SUJ

“Your posts still ”

Level 6

Since: Mar 10

make me giggle

#103 Nov 22, 2013
Hello Helpers :)
I found three recipes that seemed simple enough for the eggnog pie.
Funny; I had never heard of this before, yet found hundreds of ways to make it! Who'd of thunk? Ashamed to admit, I didn't copy the addys of the sites I lifted these from..my bad, enjoy! lol.
I started with the easiest one.
Ingredients
1 1/2 C cold eggnog (separated)
1 pkg.(8 oz) vanilla instant pudding and pie filling
2 T rum or 1/2 t rum extract (separated)
1/4 t nutmeg - more for sprinkling
8 ozs Cool Whip
8 oz pkg cream cheese, softened
1 prepared and cooled graham cracker crust

Pour cold eggnog into a bowl. Add pie filling mix, 1 T rum or 1/4 t rum extract and nutmeg. Mix at low speed for about 1 minute or until blended well. Let stand for 5 minutes. Fold in 2 cups of the Cool Whip.
In a small bowl, beat cream cheese until smooth. Add the other 1 T rum or the other 1/4 t rum extract and 1/2 cup of the eggnog-Cool Whip mix. Beat well on medium speed until well blended.
Put the cream cheese mixture at the bottom of the graham cracker crust. Top with the eggnog-Cool Whip mixture. Chill until firm, about 2 hours. Top with the remaining Cool Whip and sprinkle with additional nutmeg.
===
4 ounces PHILADELPHIAŽ Cream Cheese, softened
1 tablespoon butter, softened
1/2 cup confectioners' sugar
1/4 cup eggnog
2 tablespoons sour cream
1 teaspoon pumpkin pie spice
1-1/2 cups whipped topping
1 graham cracker crust (9 inches)
1/8 teaspoon ground nutmeg

Directions
In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg.
Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before slicing. Yield: 8 servings.
===
1 (4.6 ounce) package non-instant vanilla pudding mix
1/4 teaspoon ground nutmeg
1 1/2 cups eggnog
2 teaspoons rum
2 cups heavy cream
1 (9 inch) pie shell, baked
1 pinch ground nutmeg
Directions
In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and egg nog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.

SUJ

“Your posts still ”

Level 6

Since: Mar 10

make me giggle

#104 Nov 22, 2013
Bonus for my sweet Cookbook Helpers.

Divinity
3 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites-room temp
1 teaspoon vanilla

1. Heat sugar, syrup, water to boiling over med-high heat, stirring till sugar is dissolved.
Set candy thermometer in place and continue cooking without stirring till temp reaches 248F.

2.While candy is cooking, beat egg whites at high speed until stiff peaks form.
Beating at medium speed, slowly pour half of hot syrup into the whites. Continue beating while heating remaining syrup to 272F.
3. Turning bowl and continuing beating, slowly pour remaining hot syrup into mixture.
It will be stiff at this point. Don't scrape the saucepan, sides may be sugary.
Add vanilla; beat to stiff glossy peaks.
Working quickly, drop by teaspoonfuls onto wax paper. Cool completely before storing.

Do not try to make Divinity on a humid day, it will not harden or set up; you will have a gooey mess to clean plus wasted ingredients.
:)

“Hi!”

Level 2

Since: Jun 12

Location hidden

#105 Nov 22, 2013
SUJ wrote:
Bonus for my sweet Cookbook Helpers.

Divinity
3 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites-room temp
1 teaspoon vanilla

1. Heat sugar, syrup, water to boiling over med-high heat, stirring till sugar is dissolved.
Set candy thermometer in place and continue cooking without stirring till temp reaches 248F.

2.While candy is cooking, beat egg whites at high speed until stiff peaks form.
Beating at medium speed, slowly pour half of hot syrup into the whites. Continue beating while heating remaining syrup to 272F.
3. Turning bowl and continuing beating, slowly pour remaining hot syrup into mixture.
It will be stiff at this point. Don't scrape the saucepan, sides may be sugary.
Add vanilla; beat to stiff glossy peaks.
Working quickly, drop by teaspoonfuls onto wax paper. Cool completely before storing.

Do not try to make Divinity on a humid day, it will not harden or set up; you will have a gooey mess to clean plus wasted ingredients.
:)
That sounds great!

“Hi!”

Level 2

Since: Jun 12

Location hidden

#106 Nov 22, 2013
Breakfast Casserole (Easy)

1 can crescent rolls
1 lb sausage
6 eggs
1 pkg cream cheese
1 1/2 cups cheddar cheese
Layout 1 can of crescent roll dough flat in a 9 x 13 casserole dish.
Bake at 350 degrees for 10 minutes or until just done (not brown but not gooey)
Brown sausage and drain.
Mix sausage with cream cheese.
Soft scramble the eggs, you want them still a little wet
Mix with sausage/cream cheese mixture
Spoon on top of crescent rolls
Top with cheddar*
Bake at 350 degrees until cheddar is melted
* you may also top it with crumbled bacon and I like to add some provolone cheese in addition to cheddar

SUJ

“Your posts still ”

Level 6

Since: Mar 10

make me giggle

#107 Nov 22, 2013
Brandiiiiiiii wrote:
Breakfast Casserole (Easy)
1 can crescent rolls
1 lb sausage
6 eggs
1 pkg cream cheese
1 1/2 cups cheddar cheese
Layout 1 can of crescent roll dough flat in a 9 x 13 casserole dish.
Bake at 350 degrees for 10 minutes or until just done (not brown but not gooey)
Brown sausage and drain.
Mix sausage with cream cheese.
Soft scramble the eggs, you want them still a little wet
Mix with sausage/cream cheese mixture
Spoon on top of crescent rolls
Top with cheddar*
Bake at 350 degrees until cheddar is melted
* you may also top it with crumbled bacon and I like to add some provolone cheese in addition to cheddar
Yum! Am thinking this would be great way to serve company or a Sunday brunch. A heartfelt thank you Brandi !!!

SUJ

“Your posts still ”

Level 6

Since: Mar 10

make me giggle

#108 Dec 3, 2013
Oatmeal peanut butter cookies
A tweaked recipe that makes soft and chewy cookies with a hint of warm spice. My family loves them.

Preheat oven to 375
Mix:
3/4 cup margarine or butter @ room temp.
1/2 cup creamy peanut butter
1 cup white sugar
1 cup brown sugar
Cream together till smooth.
Then add
1 teaspn. vanilla ext.
1 teaspn. maple ext.
1/8 cup milk
Blend and then add
2 eggs,
beating just enough to fully incorporate the eggs. Set aside.

In a large bowl stir together till well blended:
3 cups instant or 1 minute oats
2 cups self rising flour
1 teaspn. baking soda
1 teaspn. salt
2 teaspns. cinnamon
1/2 teaspn. nutmeg

Fold the dry into the butter/sugar batter till everything is combined and moist.
I use a wooden spoon for this and sometimes knead it by hand in the bowl.
Scoop out teaspn. portions and gently shape into balls and set on lightly greased or sprayed cookie sheets.
Bake 9-10 minutes just until set.
Using a spatula quickly lift cookies off hot sheets onto a dry plate or board and try to let them cool.
; )

“Hippie Single DAD, vet, Honest”

Level 6

Since: Apr 11

Steamboat Sprgs Colorado

#109 Dec 3, 2013
Made pumpkin bread from JOY OF COOKING,quick bread recipe,but used applesauce & apple butter & all spice for color,but still used the sugar,it came out great.

Looking for ideas to make fruit bread with NO SUGAR for a cpl. of diabetic friends? Honey won't work either? Rick

“Greybox Rambler”

Level 5

Since: Feb 13

In the woods...

#110 Dec 3, 2013
wichita-rick wrote:
Made pumpkin bread from JOY OF COOKING,quick bread recipe,but used applesauce & apple butter & all spice for color,but still used the sugar,it came out great.
Looking for ideas to make fruit bread with NO SUGAR for a cpl. of diabetic friends? Honey won't work either? Rick
My dad (Pa) died in 1989 due to complications of diabetes...
Not gona say anymore but will give you this link...

http://diabeticgourmet.com/recipes/Breads/

“Hippie Single DAD, vet, Honest”

Level 6

Since: Apr 11

Steamboat Sprgs Colorado

#111 Dec 3, 2013
Scarbelly Bob wrote:
<quoted text>
My dad (Pa) died in 1989 due to complications of diabetes...
Not gona say anymore but will give you this link...
http://diabeticgourmet.com/recipes/Breads/
I understand thanks. I have been around diabetics most of my life & actually collect cookbooks:) BUT also have a bad memory(no joke :)
That will help,I know I used to do it ,but have no idea what I did?
Can make the banana bread ,by just leaving sugar out,but am never satisfied with "normal" & she already makes that.
I need a few reasons to MAKE me get off my bu## this holiday time ,I spent yrs. really going all out & made something for everyone,now I think it is kind of a put up or SHUT UP situation:)
So the more ideas I have it will help. Thanks again. Happy Holidays. Rick

Since: Aug 08

Buffalo, NY

#112 Dec 4, 2013
********** SUNNY DAY COOLER**********

... 1 ... large glass ...
... 2 ... ice to fill glass ...
... 3 ... fill glass with water ...

Since: Nov 10

Location hidden

#113 Dec 4, 2013
GMGMIKE wrote:
********** SUNNY DAY COOLER**********
... 1 ... large glass ...
... 2 ... ice to fill glass ...
... 3 ... fill glass with water ...
Thanks Mike, This works for me...:)

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