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It's cold and you have some extra time. . .
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GioiaMia
Let's Go Rangers!
Member since 1/07 14818 total posts
Name:
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It's cold and you have some extra time. . .
what do you make? 
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Posted 10/15/09 11:37 AM  |
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Long Island Weddings
Long Island's Largest Bridal Resource |
Ophelia
she's baaccckkkk ;)
Member since 5/06 23378 total posts
Name:
remember, when Gulliver traveled....
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Re: It's cold and you have some extra time. . .
french onion soup.
roasted chicken with the works.
roasted pork loin with fig
huge batch of sauce, followed by a lasagna.
or
instead of a long cooking food, I'll bake dessert to go with the meal
chocolate cake
apple crisp
carrot cake
pumpkin/banana/zucchini bread
I've been working on making pies lately too.
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| Posted 10/15/09 11:50 AM |
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photoshopbabe
wow....
Member since 5/07 2197 total posts
Name:
linda
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Re: It's cold and you have some extra time. . .
lasagna
eggplant/chicken parm
chicken madeira w/roasted potatoes
lasagne
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| Posted 10/15/09 11:52 AM |
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GioiaMia
Let's Go Rangers!
Member since 1/07 14818 total posts
Name:
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Re: It's cold and you have some extra time. . .
Posted by photoshopbabe
chicken madeira w/roasted potatoes
thanks to you both!! and
any particular recipe for this?
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| Posted 10/15/09 11:55 AM |
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Re: It's cold and you have some extra time. . .
Time? What's that?
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| Posted 10/15/09 11:55 AM |
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KGools
Happy
Member since 9/06 9532 total posts
Name:
Kim
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Re: It's cold and you have some extra time. . .
Posted by Ophelia
french onion soup.
roasted chicken with the works.
roasted pork loin with fig
huge batch of sauce, followed by a lasagna.
or
instead of a long cooking food, I'll bake dessert to go with the meal
chocolate cake
apple crisp
carrot cake
pumpkin/banana/zucchini bread
I've been working on making pies lately too.
I'm with Ophelia on almost all of these, esp. the dessert.
I also pull out the crock pot when I know it's going to be chilly out.
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| Posted 10/15/09 12:06 PM |
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MrsH2009
Thank you St. Gerard!
Member since 8/09 6631 total posts
Name:
M
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Re: It's cold and you have some extra time. . .
Chili and cornbread muffins
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| Posted 10/15/09 12:25 PM |
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Lisa
I'm a PANK!!!
Member since 5/05 22334 total posts
Name:
Professional Aunts No Kids
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Re: It's cold and you have some extra time. . .
Posted by MrsH2009
Chili and cornbread muffins
ohh yeah!!
Big pot of turkey meatball soup
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| Posted 10/15/09 12:32 PM |
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rojerono
Happiest.
Member since 8/06 13803 total posts
Name:
Jeannie
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Re: It's cold and you have some extra time. . .
Posted by Ophelia
french onion soup.
roasted chicken with the works.
roasted pork loin with fig
huge batch of sauce, followed by a lasagna.
or
instead of a long cooking food, I'll bake dessert to go with the meal
chocolate cake
apple crisp
carrot cake
pumpkin/banana/zucchini bread
I've been working on making pies lately too.
I make a trip to Jess's house. 
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| Posted 10/15/09 12:35 PM |
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MrsSteflily
I love chocolate
Member since 4/06 2047 total posts
Name:
Stef
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Re: It's cold and you have some extra time. . .
Pasta Fagioli
chocolate cookies
bread
lasagna
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| Posted 10/15/09 12:53 PM |
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heathergirl
Cocktail Time!
Member since 10/08 4978 total posts
Name:
American mouth
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Re: It's cold and you have some extra time. . .
Soup or stew, cookies, bread, pie, muffins.
What do you want? I got plenty of recipes!
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| Posted 10/15/09 12:56 PM |
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GioiaMia
Let's Go Rangers!
Member since 1/07 14818 total posts
Name:
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Re: It's cold and you have some extra time. . .
Posted by heathergirl
Soup or stew, cookies, bread, pie, muffins.
What do you want? I got plenty of recipes!
We live in the attic, so over the summer I was making FAST meals so as not to suck the remaining cool air out of the apartment LOL like grilled chicken, tacos, stuff like that.
This week I made beef stew and pasta fagioli and I realized how much I MISSED "real" meals so I am looking for something that I can make after work and it can take some time to cook (up to two hours).
So really, anything! I want to try new things! DH is kind of picky, he didnt eat my pasta fagioli  but I want to expand his horizons as well!
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| Posted 10/15/09 1:16 PM |
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heathergirl
Cocktail Time!
Member since 10/08 4978 total posts
Name:
American mouth
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Re: It's cold and you have some extra time. . .
Posted by Tilde
Posted by heathergirl
Soup or stew, cookies, bread, pie, muffins.
What do you want? I got plenty of recipes!
We live in the attic, so over the summer I was making FAST meals so as not to suck the remaining cool air out of the apartment LOL like grilled chicken, tacos, stuff like that.
This week I made beef stew and pasta fagioli and I realized how much I MISSED "real" meals so I am looking for something that I can make after work and it can take some time to cook (up to two hours).
So really, anything! I want to try new things! DH is kind of picky, he didnt eat my pasta fagioli but I want to expand his horizons as well!
Tilde, here you go. I love spending time cooking I'm channeling Martha!
Beef Veggie Soup
2 tablespoons butter
1 onion, coarsely chopped
4 stalks celery, chopped
1/3 pound lean round steak, cut into 1/2-inch cubes
1 quart beef stock
1 quart water
1 bay leaf
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
2 pounds beef soup bones
1 large potato, peeled and cut into large chunks
1 large carrot, peeled and cut into large chunks
1 small green bell pepper, chopped
1/4 cup dry black beans
1/4 cup dried split peas
1/4 cup white rice
1/4 cup elbow macaroni
1 cup crushed tomatoes in puree
1/4 cup chopped cabbage
1 cup red wine
salt and ground black pepper to taste
Melt the butter in a large stockpot over medium heat; cook the onion, celery, and steak in the melted butter until the onions caramelize, 7 to 10 minutes. Add the beef stock, water, bay leaf, marjoram, oregano, and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops.
Add the potato, carrot, bell pepper, black beans, split peas, rice, macaroni, tomatoes in puree, cabbage, and red wine to the stockpot. Simmer 1 hour more. Remove the soup bones, scraping any meat from them back into the pot. Season with salt and pepper to serve.
Orange Pork and Veggie Stew
2 1/2 pounds pork tenderloin, cut into 2 inch cubes
Salt and black pepper to taste
2 tablespoons extra virgin olive oil
2 cups diced onion
2 garlic cloves, minced
1 (28 ounce) can whole peeled tomatos
1 tablespoon brown sugar
Zest of one orange, removed in one long strip
3 cups chicken broth
4 carrots, cut into 1-inch lengths
4 tablespoons chopped fresh mint
Noodles or pasta for serving
Season pork with salt and black pepper. In a large Dutch oven brown pork in olive oil, about 6 minutes per side. Remove pork and set aside.
Reduce heat to low and add onion and garlic. Cook until vegetables are tender, about 10 minutes. Add peeled tomatos, orange zest, and chicken broth. Return pork to the Dutch oven and bring to a boil. Reduce heat and simmer for 1 hour.
Stir in carrots and mint, season with salt and black pepper. Cook about 15 minutes longer. Remove and discard orange strip and serve over noodles.
Vietnames Beef Soup
4 ounces dried rice noodles
6 cups cold water
3 (10.5 ounce) cans condensed beef broth
1 teaspoon chopped fresh ginger root
1/2 teaspoon kosher salt
1 Thai chile, chopped
1/2 pound boneless top round steak, sliced very thin
1/4 pound fresh basil
4 tablespoons snipped fresh cilantro
1/4 pound mung bean sprouts
4 green onions, thinly sliced
4 wedges lime
hot pepper sauce (optional)
oyster sauce (optional)
Soak noodles in cold water for 30 minutes. Drain. Bring water to a boil in large pot. Add noodles, and boil 3 to 5 minutes - don't overcook. Drain, and rinse with cold water. Set aside.
Meanwhile, combine beef broth, ginger, salt, and Thai pepper in a saucepan. Bring to a boil, and simmer for 15 minutes.
Place equal portions of noodles into 4 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Garnish with lime wedges, basil leaves, cilantro, mung beans, and green onions, and serve with hot pepper sauce and oyster sauce.
Rosemary Braised Lamb Shanks
6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Coq au Vin alla Italiana
4 pounds dark meat chicken pieces
1 tablespoon vegetable oil
5 cloves crushed garlic
1/2 cup all-purpose flour
1 teaspoon poultry seasoning
3 (4 ounce) links sweet Italian sausage, sliced
1 cup chopped onion
3 carrots, sliced
1/2 pound fresh mushrooms, sliced
1/2 teaspoon dried rosemary
1 cup red wine
1 (14.5 ounce) can whole peeled tomatoes
salt and pepper to taste
In a large skillet, heat oil. Add 1/2 of the garlic. Season flour with poultry seasoning. Dredge chicken parts in flour, then brown in the skillet for 4 or 5 minutes. Add the sausage, and saute for a few minutes. Add the onion, carrots, mushrooms, rosemary and the remaining garlic. Stir all together.
Add the wine and tomatoes; stir. Cover and let simmer over low heat for 25 minutes. Season with salt and pepper to taste and let simmer for another 10 minutes. Let cool covered for 10 minutes, then serve.
Chicken Valdostano
2 tablespoons all-purpose flour
6 skinless, boneless chicken breast halves - pounded thin
1/4 cup unsalted butter
10 fresh mushrooms, sliced
3/4 cup dry white wine
3/4 cup chicken stock
3 tablespoons chopped fresh parsley
1 teaspoon freshly ground white pepper
6 slices thinly sliced prosciutto
6 slices fontina cheese
Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.
Osso Buco
2 pounds veal shanks, cut into short lengths
1/4 cup all-purpose flour
1/4 cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
2/3 cup dry white wine
2/3 cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
1/2 cup chopped fresh parsley
1 clove garlic, minced
2 teaspoons grated lemon zest
Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.
African Chicken Stew
1 tablespoon olive oil
1 (3 pound) roasting chicken, deboned and cut into bite size pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water
3/4 cup unsalted natural-style peanut butter
1 (15 ounce) can garbanzo beans, drained and rinsed
DIRECTIONS
In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.
Spinach Stuffed Pork Loin
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
3 tablespoons margarine
1/2 cup diced onion
1 clove garlic
1/3 cup dry bread crumbs
3 pounds pork tenderloin
2 tablespoons ketchup
1/4 cup orange juice
2 tablespoons teriyaki sauce
1/2 teaspoon ground cumin
Preheat oven to 350 degrees F (175 degrees C).
Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. Use meat thermometer to check for doneness. Thermometer should read 160 to 170 degrees F (71 to 77 degrees C).
London Broil w/Bleu Cheese Butter
3 tablespoons crumbled blue cheese
2 tablespoons butter, softened
1 teaspoon fresh chives (optional)
1 tablespoon coarsely ground black pepper
1 teaspoon garlic salt
1 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
1 (2 pound) beef flank steak
2 tablespoons olive oil, divided
Preheat the grill for low heat.
In a bowl, mix the blue cheese, butter, and chives. Set aside. In a separate bowl, mix the black pepper, garlic salt, onion powder, and cayenne pepper.
Rub the steak with olive oil. Coat both sides of the meat with the spice mixture, and rub in by hand or press with a spatula.
Lightly oil the grill grate. Place meat on the grill, and cook 10 to 15 minutes per side, or to desired doneness. Grill to rare or medium rare for best flavor. Remove from grill, and slice lengthwise into thin strips. Top with a large dollop of blue cheese butter, and serve.
Rostisserie Roasted Chicken
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Balsamic Roasted Veggies
12 new potatoes, halved
2 large red onions, each cut into 8 wedges
2 large yellow bell peppers, seeded and cubed
4 cloves garlic, peeled
1 eggplant, thickly sliced (optional)
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
salt to taste
1 pint cherry tomatoes, halved
1/3 cup toasted pine nuts
1 (10 ounce) bag baby spinach leaves
2 tablespoons balsamic vinegar
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.
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| Posted 10/15/09 2:52 PM |
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heathergirl
Cocktail Time!
Member since 10/08 4978 total posts
Name:
American mouth
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Re: It's cold and you have some extra time. . .
Parmesan Focaccia
1 1/3 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 teaspoon salt
4 1/4 cups bread flour
1 teaspoon lecithin
3 teaspoons bread machine yeast
4 teaspoons olive oil
4 teaspoons dried oregano
1/3 cup olive oil
1/3 cup grated Parmesan cheese
Place ingredients in the bread machine in the order suggested by the manufacturer. Select Dough setting, and Start.
When the dough has risen once in the breadmaker, transfer it into an oiled, 8 inch, round baking tin. Allow to rise until doubled in bulk.
Poke it all over with your finger, right to the bottom of the tin. Allow to rest for another five or ten minutes.
Pour olive oil over the top of the loaf, and sprinkle with parmesan cheese.
Bake at 400 degrees F (205 degrees C) in center of oven for approximately 20 minutes, until golden.
Cinnamon Focaccia
6 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 teaspoon salt
2 cups warm water (120 to 130 degrees F)
1/4 cup vegetable oil
1/4 cup butter or margarine, melted
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 cup chopped nuts
1 1/2 cups confectioners' sugar
3 tablespoons half-and-half cream
In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each portion flat. Cover and let stand for 10 minutes. Press dough into two greased 12-in. pizza pans. Prick top of dough with a fork. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Top with nuts. Let stand 10-15 minutes.
Bake at 350 degrees F for 25-30 minutes or until lightly browned. Remove from pans to wire racks. Combine confectioners' sugar and enough cream to achieve a glaze consistency; drizzle over warm bread.
Apple Bread
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples - peeled, cored, and coarsely chopped
1 cup broken walnuts
In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.
Banana Cranberry Bread
2 1/2 cups white sugar
1 cup shortening
3 eggs
3 mashed bananas
1 cup cranberry sauce
1/2 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.
Butterscotch Bread Pudding
1 (10.75 ounce) loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
Bake in preheated oven 1 hour, until nearly set. Serve warm or cold.
Pecan Pie
3 eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1 cup corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups pecans
1 (9 inch) unbaked pie shell
Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.
Peanut Butter Cookie Bars
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1 cup peanut butter chips
Preheat oven to 350 degrees F.
Melt butter over low heat.
Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter.
Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.
Bake 25 to 30 minutes.
Rolo Cookies
1 (18.25 ounce) package yellow cake mix
1/2 cup chopped walnuts
2/3 cup evaporated milk
1/4 cup butter, melted
36 chocolate-covered caramel candies, halved
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch baking pan.
Combine the cake mix and nuts. Stir in the evaporated milk and melted butter. Spread half of the cake mix mixture into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove from oven and immediately place Rolo pieces, cut side down, over hot crust. Drop remaining cake mix mixture by teaspoonfuls over Rolo pieces. Return to oven and bake for 25 to 30 minutes or until lightly browned. Cut into squares to serve.
Oatmeal Raspberry Bars
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam
Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.
Candy Bar Brownies
1 (18.25 ounce) package German chocolate cake mix
3/4 cup melted butter
2/3 cup sweetened condensed milk
4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped
Mix cake mix with melted butter or margarine and condensed milk. Spread out 1/2 of the mixture into a 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 10 minutes.
Slice candy bars into little slices. Lay these on top of the baked crust. With the remaining batter-crumble it on top of the candy bars. It will have a crumbly texture. No need to spread it on top to make it smooth.
Put it back into the oven and bake it for another 20 minutes.
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| Posted 10/15/09 3:13 PM |
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Deeluvsvinny
DONE
Member since 10/08 4952 total posts
Name:
Whatever
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Re: It's cold and you have some extra time. . .
Mmm Shepards Pie!! I've been waiting for cold weather so I can make this! Soo yummy!
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| Posted 10/15/09 3:38 PM |
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angnick
Life is So Wonderful!
Member since 8/06 6663 total posts
Name:
Angela
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Re: It's cold and you have some extra time. . .
Posted by Ophelia
french onion soup.
roasted chicken with the works.
roasted pork loin with fig
huge batch of sauce, followed by a lasagna.
or
instead of a long cooking food, I'll bake dessert to go with the meal
chocolate cake
apple crisp
carrot cake
pumpkin/banana/zucchini bread
I've been working on making pies lately too.
will you please fm me your french onion soup recipe?
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| Posted 10/15/09 3:52 PM |
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GioiaMia
Let's Go Rangers!
Member since 1/07 14818 total posts
Name:
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Re: It's cold and you have some extra time. . .
Posted by heathergirl
WOW! thanks so much! printing this out
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| Posted 10/15/09 4:16 PM |
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NASP09
...
Member since 6/05 6030 total posts
Name:
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Re:
Message edited 3/4/2010 3:41:41 PM.
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| Posted 10/15/09 4:27 PM |
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DiamondGirl
You are my I love you
Member since 7/09 18802 total posts
Name:
DiamondMama
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Re: It's cold and you have some extra time. . .
Sauce
I made emapandas the other other night with DH and drank wine, it was a friday so we had the time. Then we had my parents over to enjoy
DH loves to make roasts ion sundays...we will do the works.
Im not much of a baker, my DH isnta huge sweets person nor am I but I would like to start baking this fall/winter bc now that I have gotten into cooking I want to expand!
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| Posted 10/15/09 5:27 PM |
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MRnMRSNurse
LIF Adult
Member since 8/09 1318 total posts
Name:
Jessica
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Re: It's cold and you have some extra time. . .
Beef stew & apple crisp. Both recipes are my own, I add an entire bottle of red wine to my beef stew.
Sometimes a pork loin, but that doesn't take much time!!
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| Posted 10/18/09 2:31 PM |
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MsSissy
xoxoxo
Member since 3/07 39159 total posts
Name:
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Re: It's cold and you have some extra time. . .
Posted by heathergirl
Spinach Stuffed Pork Loin
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
3 tablespoons margarine
1/2 cup diced onion
1 clove garlic
1/3 cup dry bread crumbs
3 pounds pork tenderloin
2 tablespoons ketchup
1/4 cup orange juice
2 tablespoons teriyaki sauce
1/2 teaspoon ground cumin
Preheat oven to 350 degrees F (175 degrees C).
Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. Use meat thermometer to check for doneness. Thermometer should read 160 to 170 degrees F (71 to 77 degrees C).
Thank you for this receipe. I made it tonight for my husband, mom and aunt and everyone loved it. It was delicious!
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| Posted 10/18/09 9:15 PM |
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MissJones
I need a nap!
Member since 5/05 22136 total posts
Name:
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Re: It's cold and you have some extra time. . .
Soup
Cake
Apple Pie
Cinnamon cookies
Roast chicken
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| Posted 10/18/09 9:39 PM |
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heathergirl
Cocktail Time!
Member since 10/08 4978 total posts
Name:
American mouth
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Re: It's cold and you have some extra time. . .
Posted by Mssissy
Posted by heathergirl
Spinach Stuffed Pork Loin
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
3 tablespoons margarine
1/2 cup diced onion
1 clove garlic
1/3 cup dry bread crumbs
3 pounds pork tenderloin
2 tablespoons ketchup
1/4 cup orange juice
2 tablespoons teriyaki sauce
1/2 teaspoon ground cumin
Preheat oven to 350 degrees F (175 degrees C).
Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. Use meat thermometer to check for doneness. Thermometer should read 160 to 170 degrees F (71 to 77 degrees C).
Thank you for this receipe. I made it tonight for my husband, mom and aunt and everyone loved it. It was delicious!
Awesome!!! So glad you liked it! I rarely like pork but when my Mom made this I fell in love 
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| Posted 10/19/09 11:58 AM |
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Little-J-Mommy
I'm a Big Brother
Member since 5/06 8041 total posts
Name:
D
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Re: It's cold and you have some extra time. . .
Posted by MrsH2009
Chili and cornbread muffins
This was my first thought 
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| Posted 10/19/09 12:38 PM |
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mrsmcd
Olivia & Grace...my girls!
Member since 12/07 1705 total posts
Name:
Andrea
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Re: It's cold and you have some extra time. . .
Posted by DiamondGirl
Sauce
I made emapandas the other other night with DH and drank wine, it was a friday so we had the time. Then we had my parents over to enjoy
DH loves to make roasts ion sundays...we will do the works.
Im not much of a baker, my DH isnta huge sweets person nor am I but I would like to start baking this fall/winter bc now that I have gotten into cooking I want to expand!
Please post your empanada recipe!!
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| Posted 10/19/09 6:30 PM |
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