Recipes

Cookie_Parker

Since: Sep 08

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#1 Oct 19, 2013
Sugar Cookies

Original recipe makes 4 dozen Change Servings

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

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Directions

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

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Beginnings of then using Christmas cookie cutters, powder sugar dyed frostings...and this may be a GREAT afternoon with the grandkids.

Anyone else with some recipes?

“Only Biblical methods will ”

Since: Apr 10

help bring others to Christ

#2 Oct 19, 2013
Pumpkin/Oatmeal Pancakes

Batter:

1/4 cup oats
1/4 cup egg whites
1/4 cup pumpkin
1 tsp vanilla
1 tsp baking powder
1 tsp cinnamon

Mix all ingredients together. Pour onto a hot skillet. Treat like a normal pancake. Eat!

Note: You could also make this with 1/3 or 1/2 cup portions.

~ 130 calories for 1/4 cup measurements, not including toppings.

Or:

Healthy Oatmeal Pumpkin Pancakes:

Ingredients:
1 cup white whole wheat flour
1/2 cup rolled oats (old fashioned)
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
Pinch ground nutmeg
Pinch ground ginger
Pinch salt
1/2 cup sweetener or sugar (12 Splenda packets)
2/3 cup canned pumpkin purée (not pumpkin pie filling
2 eggs
2 Tablespoons canola oil
3/4 cup milk (skim works)

Instructions:
Heat a large frying pan over medium heat.
In a large mixing bowl, whisk together the flour, oatmeal, baking power, spices and Splenda or sugar. Add the remaining ingredients and stir until combined.
Spray the pan well with Pam, or use a small amount of oil. When the pan is hot enough, spoon some of the batter onto the frying pan and spread it slightly into a circle.
When the pancakes are set on top, flip it and fry for a couple of minutes until both sides are golden brown.
Serve hot with maple syrup, agave syrup or sugar free maple syrup and a sprinkling of chopped toasted pecans.
Enjoy!

Cookie_Parker

Since: Sep 08

Location hidden

#3 Oct 20, 2013
THAT sounds REALLY good. gonna copy this down and try it. We have our grandson every other Friday night. I'll try it for a Saturday morning breakfast.

Cookie_Parker

Since: Sep 08

Location hidden

#4 Oct 20, 2013
Broccoli and Feta Omelet with toast

Ingredients

Cooking spray
1 cup chopped broccoli
2 large eggs, beaten
2 tablespoons feta cheese, crumbled
1/4 teaspoon dried dill
2 slices rye bread, toasted

Preparation

1. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.

2. Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.

HHHmmmm...broccoli is supposed to be a good source of food to decrease your chances of cancer, too.

Cookie_Parker

Since: Sep 08

Location hidden

#6 Oct 21, 2013
Halloweenie Sock wrote:
Recipe for Love
Ingredients
2 Hearts Full of Love
2 Heaping Cups of Kindness
2 Armfuls of Gentleness
2 Cups of Friendship
2 Cups of Joy
2 Big Hearts Full of Forgiveness
1 Lifetime of Togetherness
2 Minds Full of Tenderness
Method
Stir daily with Happiness, Humor and Patience.
Serve with Warmth and Compassion, Respect and Loyalty.
~ Author Unknown ~
Hey, Halloween Sock. Welcome!!!

YOu have the BEST recipe so far. It's the only one that gives happiness and joy and peace, too.

How are you?
Cisco Kid

Clements, CA

#7 Oct 21, 2013
Try this.
It is the bomb to destroy hunger and bring happy belly.

Take a large flour tortilla and lay about three 3/8" or so thick slices of Monterey Jack cheese or Cheddar on one half.
Open a can of Ortega chopped roasted peppers and spread a layer on the cheese and the top off with a bunch of alfalfa sprouts.

Heat a frying pan hot with butter and then fold that tortilla in half and lay that half-circle down in the hot butter.
Flip carefully once when one side is lightly browned and then when the other side is lightly browned take it out and serve.

This is so slamming good make sure you don't slap your slaverin lips together too hard while eatin it.

Cookie_Parker

Since: Sep 08

Location hidden

#8 Oct 22, 2013
Cisco Kid wrote:
Try this.
It is the bomb to destroy hunger and bring happy belly.
Take a large flour tortilla and lay about three 3/8" or so thick slices of Monterey Jack cheese or Cheddar on one half.
Open a can of Ortega chopped roasted peppers and spread a layer on the cheese and the top off with a bunch of alfalfa sprouts.
Heat a frying pan hot with butter and then fold that tortilla in half and lay that half-circle down in the hot butter.
Flip carefully once when one side is lightly browned and then when the other side is lightly browned take it out and serve.
This is so slamming good make sure you don't slap your slaverin lips together too hard while eatin it.
That SOUNDS really good. I love Mexican food, as I call it. Never tried making it other than the taco in a box.

Sounds like a great Saturday noon meal.

Thanks Cisco

Cookie_Parker

Since: Sep 08

Location hidden

#9 Oct 22, 2013
So, what is the purpose of food?

http://www.healthyrecipeoftheweek.com/The-Pur...

The Purpose of Food: Nutrition
By: Debra Augur
We tend to sit down for a meal when we are hungry, or at least that is what we say. There are several reasons people eat besides the growling of our stomachs. We may be hungry because there was no nutritional value in our previous meal. Or, we fill a plate to fill an emotional void, or we are just plain bored.

There is a purpose for food beyond the fact that it tastes good and provides a sensual pleasure for the palate. If we don't eat, our biological mechanisms will fail, so it is a basic matter of survival. It is a wonderful side-benefit that we have taste buds that can enjoy the survival experience! While searching for things that taste good, remember that the functions and mechanisms of our body thrive on whole food nutrition.

The foods we consume greatly impact our bodies. For example, you feel a little sluggish in the afternoon, so you grab a candy bar. Your energy spikes and for a while you feel great, but then comes the inevitable crash when your blood sugar levels drop again, leaving you to feel worse than when you started!

Mind and body are directly affected by our daily and cumulative food choices. The reason that whole foods are a much better choice than processed foods is because processing removes nutrients - the very reason we are wired to eat in the first place! You will see foods labeled "enriched" and "fortified", which means artificial nutrients have been added back in.

Has "artificial" ever been better than the wholesome original?

In order to regulate your mood, your immune functions, and your nerve and muscle responses, choose the route of whole foods. To help fulfill the purpose of your plate, you can't go wrong with food in its natural form. Food out of a laboratory is about as appealing nutrition-wise as airplane or hospital meals!

Cookie_Parker

Since: Sep 08

Location hidden

#10 Oct 23, 2013
Boilermaker Tailgate Chili

http://allrecipes.com/Recipe/Boilermaker-Tail...

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Original recipe makes 12 Servings Change Servings

2 pounds ground beef chuck

1 pound bulk Italian sausage

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chile peppers, seeded and chopped

1 tablespoon bacon bits

4 cubes beef bouillon

1/2 cup beer

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce (e.g. Tabasco™)

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

1 (10.5 ounce) bag corn chips such as Fritos®

1 (8 ounce) package shredded Cheddar cheese

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Directions

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

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Boilmaker is the Purdue University mascot.

Cookie_Parker

Since: Sep 08

Location hidden

#11 Oct 23, 2013
Yuck...I am so sorry I did not "clean" that last post out...I'll check better next time.

Cookie_Parker

Since: Sep 08

Location hidden

#12 Oct 23, 2013
The Best Vegetarian Chili in the World

http://allrecipes.com/Recipe/The-Best-Vegetar...



Original recipe makes 8 servings Change Servings

1 tablespoon olive oil

1/2 medium onion, chopped

2 bay leaves

1 teaspoon ground cumin

2 tablespoons dried oregano

1 tablespoon salt

2 stalks celery, chopped

2 green bell peppers, chopped

2 jalapeno peppers, chopped

3 cloves garlic, chopped

2 (4 ounce) cans chopped green chile peppers, drained

2 (12 ounce) packages vegetarian burger crumbles

3 (28 ounce) cans whole peeled tomatoes, crushed

1/4 cup chili powder

1 tablespoon ground black pepper

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can garbanzo beans, drained

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn

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Directions

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Cookie_Parker

Since: Sep 08

Location hidden

#13 Oct 24, 2013
Hot Apple Cider

6 cups apple cider

1/4 cup real maple syrup

2 cinnamon sticks

6 whole cloves

6 whole allspice berries

1 orange peel, cut into strips

1 lemon peel, cut into strips

Pour the apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Cookie_Parker

Since: Sep 08

Location hidden

#14 Oct 25, 2013
Goulash

http://allrecipes.com/recipe/classic-goulash/

2 pounds lean ground beef

2 large yellow onions, chopped

3 cloves garlic, chopped

3 cups water

2 (15 ounce) cans tomato sauce

2 (14.5 ounce) cans diced tomatoes

3 tablespoons soy sauce

2 tablespoons dried Italian herb seasoning

3 bay leaves

1 tablespoon seasoned salt, or to taste

2 cups uncooked elbow macaroni

In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

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For slow cooker, preheat a slow cooker set on High heat. Make recipe through Step 1; place the ground beef-onion mixture into the preheated slow cooker. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, seasoned salt, and macaroni until thoroughly combined. Cook on High for 1 hour.

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