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Favorite Recipes

General discussion of the quilting world, and topics that don't fit in other categories.
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purrfect-lady
Posts: 18422
Joined: Mon Jul 07, 2008 4:01 am

Re: Favorite Recipes

Post by purrfect-lady » Tue Sep 24, 2013 4:44 am

CHICKEN & DUMPLING CASSEROLE
from Cindy G

3 or 4 cups of cooked chicken meat, shredded or cut up
1 stick butter
2 c. milk
2 c. Bisquick
2 c. broth (from can or from boiling chicken)
3 chicken bouillon cubes
2 cans Cr of Chicken soup
1 tsp sage

I boiled boneless, skinless chicken breasts, reserving the broth. Preheat oven to 350*.

Assemble casserole in layers:

Melt butter in 9x13 pan.
Add chicken.
Mix milk and Bisquick and pour evenly over chicken.
Mix broth, bouillon, soup, and sage and pour over the Bisquick mixt.

Bake for 50-60 minutes. Let sit 10 min before serving.

Irishgram
Posts: 6365
Joined: Sat Dec 22, 2007 1:46 pm

Re: Favorite Recipes

Post by Irishgram » Tue Sep 24, 2013 7:41 am

Mary, your chicken casserole sounds delish...Just might have it tomorrow.....

KATHYSQUILTS
Posts: 8220
Joined: Sat May 05, 2007 4:08 am

Re: Favorite Recipes

Post by KATHYSQUILTS » Mon Oct 14, 2013 2:16 am

I never thought I'd find a muffin I like as much as my Cranberry but this comes close.

Hardy Oatmeal & Cranberry Muffins

2c baking mix.....I used King Arthur
1c brown sugar....I used 3/4
2 eggs beaten
1c milk
4c oats
4t cinn.
1/2c melted butter
1/2c+ jelled cran sauce

Mix together baking mix, oats, sugar & cinn. Mix eggs, butter & milk.
Add to dry mix. Mix until moistened. Fill muffin tin 1/2 full, spoon cran sauce in center(I made a little well)top off with more mixture.

Bake 350' 15 to 20 min.

I make my own cran sauce with 3/4c sugar. I love it tart. I also put it in the food processor & zap it until all the skins are zapped smooth.

It's a heavy dense satisfying muffin. Hope you like it!!!

((((((Hugs)))))) Kathy


suzette58
Posts: 9800
Joined: Thu May 10, 2007 12:30 pm

Re: Favorite Recipes

Post by suzette58 » Mon Oct 14, 2013 9:51 pm

Here is the recipe for Applesauce cake
2 1/2 c sifted flour
2 eggs
2 c sugar
1/4 tsp baking powder
1tsp salt
1 1/2 tsp baking soda
3/4 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 c. Shortening
1/2 c water
1 1/2 c unsweetened applesauce
1/2 c. Chopped nuts
1 c. Raisins
Sift dry ingredients together, add shortening, water and applesauce. Beat at 2 minutes using medium speed. Add eggs, beat 2 more minutes. Add nuts and raisins. Grease and flour a 10" tube pan. Pour in cake batter. Bake at 350 degrees for 40 - 45 minutes.
Suzette

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toekeyotow
Posts: 4434
Joined: Wed Oct 06, 2010 3:16 pm

Re: Favorite Recipes

Post by toekeyotow » Sat Oct 26, 2013 6:31 am

Herbed Pot Roast

Herbed Pot Roast

1 boneless beef rump or chuck roast (3 to 3 ½ lbs.)
1 tablesoon cooking oil
1 tespoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon pepper
1 can (10 ½ oz condensed beef broth)
8 carrots, cut into thirds
8 medium potatoes peeled and quartered
1 large onion, quartered
1 cup water

In a Dutch over brown roast in oil. Combine the seasonings and sprinkle over meat. Add broth and bring to a boil. Cover and bake at 325 degrees for 2 hours, basting occasionally. Add carrots, potatoes, onion and water. Cover and bake for 1 hour or until vegetables are tender. Thicken pan juices for gravy.

This is the best roast recipe I have ever made.

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purrfect-lady
Posts: 18422
Joined: Mon Jul 07, 2008 4:01 am

Re: Favorite Recipes

Post by purrfect-lady » Sun Dec 01, 2013 1:01 pm

CAPPUCCINO MIX

1 c. powdered nondairy creamer
1 c. instant chocolate drink mix
1/2 c. sugar
2/3 c. instant coffee granules
1/2 tsp cinnamon (I used a whole tsp. I like spicy)
1/4 tsp nutmeg (I used 1/2 tsp)

Combine all the ingredients and mix well. Store in an airtight container. To serve, add 3 Tbsp to 3/4 c. boiling water and stir. Yield 16 servings.

If you want to make it fat-free, you know what to do.

This makes a nice gift in lieu of cookie tins. and you can make this whole recipe in 3 minutes! I parted them out in pint jars that I decorated with scraps of Christmas fabric, decorated the lid, and wrote the serving instructions on a small card and tied it around the neck of the jar with a bow. Voila`! Christmas present!



TeresaK
Posts: 9029
Joined: Thu Jul 10, 2008 1:32 pm

Re: Favorite Recipes

Post by TeresaK » Mon Dec 30, 2013 10:39 pm

GERMAN CHOCOLATE CAKE COOKIES (They actually taste a bit like brownies)
Make sure you use a Tablespoon and only 12 to a sheet. They puff a bit and spread a little :) I cooked for 11 minutes
Ingredients

2 sticks butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa, such as Hershey's
1 teaspoon baking soda
Pinch salt
1 cup semisweet chocolate chips
1 cup shredded sweetened coconut, such as Baker's Angel Flake Coconut
1 cup chopped pecans

Directions

Preheat the oven to 375 degrees F. Line baking sheets with PARCHMENT PAPER.

In a medium bowl, stir together the flour, cocoa, baking soda and salt.
In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs.
Gradually add the flour mixture into the butter mixture and blend until combined.
Stir in the chocolate chips, coconut and pecans.

Drop the dough by TABLESPOONS onto the prepared baking sheets, 12 COOKIES PER SHEET, and bake 8 to 10 minutes. Cool on a baking rack.

ENJOY!!!!!!

©Television Food Network G.P.

Irishgram
Posts: 6365
Joined: Sat Dec 22, 2007 1:46 pm

Re: Favorite Recipes

Post by Irishgram » Wed Jan 15, 2014 6:28 am

Chicken A La King

1 small green pepper, chopped (about 1/2 cup)
1 can (4 ounces) mushroom stems and pieces drained (reserve liquid)
1/2 cup margarine or butter
1/2 cup flour
1 tsp. sale
1/4 tsp. pepper
1 1/2 cups milk
1/14 cups chicken broth
2 cups cup up cooked chicken
1 jar (2 ounces) chopped pimientos, drained

Cook and stir green pepper and mushrooms in margarine...Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly...Remove from heat and stir in milk, broth and mushroom liquid...Heat to boiling, stirring constantly. Boil for 1 min, keep stirring, stir in chicken and pimientos and heat until hot.....
I do find, you have to be careful, it does stick to the bottom of the pan real quick.....
We have this over toast............Love it!

suzette58
Posts: 9800
Joined: Thu May 10, 2007 12:30 pm

Re: Favorite Recipes

Post by suzette58 » Wed Jan 22, 2014 9:34 am

Coconut cream cheese cake

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Recipe Rating:
36 Ratings
Serves: 24 squares
Prep Time: 15 Min
Cook Time: 40 Min
Cooking Method: Bake
Ingredients

1 c butter, softened (2 sticks)
get recipes @ goboldwithbutter.com
6 oz cream cheese, softened
6 eggs
2 c sugar
1 tsp vanilla extract ( i used 1/2 tsp vanilla and 1/2 tsp coconut extract
2 1/4 c cake or all purpose flour
1/4 c coconut milk or cream of coconut ( optional )
FROSTING - I DOUBLE THIS
1/4 c butter,softened
get recipes @ goboldwithbutter.com
4 oz cream cheese, softened
1/2 tsp vanilla or coconut extract is good as well
1 1/2 c confectioners' sugar
1/2 c coconut
can add a few tablespoons milk, cream or coconut milk ( i don't , as i like a thick frosting on the cake )
THIS CAKE IS DENSE & IS NOT MISSING
BAKING POWDER OR SODA...THE EGGS
ARE THE LEAVENING AGENT
The Cook

x4
Cassie -
Well Seasoned
PA, PA
1lovetocook1x
Member Since Dec 2011

Follow Cassie
Cassie's notes for this recipe:
I can't remember who gave me the recipe, but I had to re write it, as the card had seen it's better days. I made a few adjustments to my liking. I add coconut milk or cream of coconut to the batter, as it's a pretty thick batter, and it adds some extra coconut flavor.


I like the dense texture of this cake together with the creaminess of the cream cheese frosting, and the crunchiness of the toasted coconut.


IF YOU DON'T LIKE DENSE CAKES, THIS IS NOT THE CAKE FOR YOU.!!


My photo's

Make it Your Way...

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Directions


1 Preheat oven to 350 degree F.


Prepare a 9 x 13 pan with non stick cooking spray.

2 Cream together butter, cream cheese and sugar.

3 Beat in eggs one at a time, vanilla and then mix in flour.

4 Spread batter into prepared pan.


Bake 35 to 40 minutes or until wooden pick comes out clean.

Cool on cooling rack

5 Frosting:

Beat together butter, cheese, vanilla and add sugar.

Mix until well blended.

6 You can now toast coconut. I toast mine in a lighty sprayed skillet and keep tossing until golden. You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn.

7 I then gently remove the cake from the pan; and cut the cooled cake into 24 squares, and top with frosting and coconut. You can leave cake in pan and frost. I did it my way for presentation...

Note: Best kept refrigerated.


Enjoy!
Suzette

ladyevans
Posts: 893
Joined: Wed Aug 22, 2007 3:52 am

Re: Favorite Recipes

Post by ladyevans » Wed Mar 19, 2014 10:09 am

CHEESE SAUCE......I use this for Cauliflower Cheese and for Lasagne..

1 oz BUTTER
3 TABLESPOONS FLOUR
15 FLUID OZ MILK
8OZS GRATED CHEESE
1 TEASPOON ENGLISH MUSTARD

MIX FLOUR WITH A LITTLE OF THE MILK
BRING TO REST OF THE MILK TO THE BOIL
ADD THE FLOUR PASTE..AND STIR IN THE REST OF THE INGREDIENTS.....

IUSE A SERIOUSLY STONG CHEESE......BUT JUST BECAUSE WE LIKE A STRONG FLAVOUR

IF THE SAUCE IS TOO THICK.....JUST THIN WITH MORE MILK....
POUR OVER THE CAULIFLOWER AND GRATE MORE CHEESE OVER THE TOP...
PLACE UNDER GRILL FOR A NICE TOASTY TOP......

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