WeBlogy

If you like to share your recipes please post them here i know we been posting in the what’s for dinner thread so i set this one up just for the recipes.
I’m sure there are some of you that would like to share some of your good recipes.

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My Kids favorite Pork chops

INGREDIENTS
6 pork chops
2 tablespoons steak seasoning
1 (12 fluid ounce) can or bottle beer
1 (18 ounce) bottle barbeque sauce
2 onions, sliced

DIRECTIONS
Sprinkle pork chops with steak seasoning. Brown both sides in skillet. After the pork chops have been browned, remove them from the pan.
Pour into skillet one can of beer. Stir around the beer until all the particles on the sides have been incorporated. Pour in barbecue sauce and place the pork chops back into the pan. Add onions and cover. Simmer on low for 1 to 2 hours.

Raspberry Thumb Prints

INGREDIENTS
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

1/2 cup confectioners’ sugar
3/4 teaspoon almond extract
1 teaspoon milk

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Ganache

Ingredients
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)

DIRECTIONS
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Langues De Chat

Ingredients
9 tablespoons butter, softened
10 tablespoons white sugar
3 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
6 (1 ounce) squares semisweet chocolate, melted

DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff. Force through a pastry bag or cookie press with a medium star tip onto lightly buttered cookie sheets. Make each cookie about 3 inches long.
Bake for about 10 minutes in the preheated oven, until straw-colored. When cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.

INGREDIENTS
6 pork chops
2 tablespoons steak seasoning
1 (12 fluid ounce) can or bottle beer
1 (18 ounce) bottle barbeque sauce
2 onions, sliced

DIRECTIONS
Sprinkle pork chops with steak seasoning. Brown both sides in skillet. After the pork chops have been browned, remove them from the pan.
Pour into skillet one can of beer. Stir around the beer until all the particles on the sides have been incorporated. Pour in barbecue sauce and place the pork chops back into the pan. Add onions and cover. Simmer on low for 1 to 2 hours.

THANK YOU!!!

How good do these sound - I am going to fix this one night next week - I will let you know how they turn out :))

Home Style Macaroni and Cheese

7 ounces macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
2 cups shredded Cheddar cheese

1 cup dry bread crumbs
2 tablespoons butter
2 tablespoons chopped fresh parsley

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

French Onion Soup

Ingredients
1/4 cup butter
8 onions, sliced
1 quart vegetable broth
1 1/2 cups white wine
salt and pepper to taste
6 slices baguette
2 cups shredded mozzarella cheese

DIRECTIONS
Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.
Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.

Oh Mama, you give me ideas. I haven’t made onion soup in years!

Simple Scones

Ingredients
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg

DIRECTIONS
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Chocolate Fudge Frosting

Ingredients
1/2 cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioners’ sugar
1/2 teaspoon vanilla extract
3/4 cup milk

DIRECTIONS
Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners’ sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
Let stand until spreadable (frosting will thicken as it cools.

Italian Beef

Ingredients
3 pounds beef chuck roast
3 (1 ounce) packages dry Italian salad dressing mix
1 cup water
1 (16 ounce) jar pepperoncini peppers
8 hamburger buns, split

DIRECTIONS
Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

Cream cheese filled strussel CoffeeCake

Ingredients
Crumble topping:
3/4 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted but not hot

Optional:
1/2 cup of your choice - coarsely chopped nuts (walnuts, pecans, almonds), old-fashioned oatmeal or sweetened flaked coconut

Optional cream cheese filling:
8 ounces softened cream cheese
1/2 cup sugar
1 egg
1 teaspoon vanilla extract

Coffeecake batter:
1 1/2 cups all-purpose bleached flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter, at room temperature
1/2 cup sugar
1 egg
1/4 cup plain low-fat yogurt

Optional fruit (or chocolate) filling:
1/2 cup of your choice - raspberry or strawberry jam; peach, cherry, or pineapple preserves; apple butter; orange marmalade or mini chocolate chips

DIRECTIONS
Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

mamabing, you have some good recipes - you need to write your own cookbook :))

Lady that is what my Husband keeps telling me,i have always been interested in cooking been doing it since the age of 12
learned from my Grandmother and my Mother.
In Germany we learn how to cook and take care of the house when were very young.

Chicken Florentine Casserole

INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
Recipe can be doubled to serve 8.

Fabulous Fajitas

INGREDIENTS
2 green bell peppers, sliced
1 red bell pepper, sliced
1 onion, thinly sliced
1 cup fresh sliced mushrooms
2 cups diced, cooked chicken meat
1 (.7 ounce) package dry Italian-style salad dressing mix
10 (12 inch) flour tortillas

DIRECTIONS
Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

German Cabbage Rolls

Ingredients
1 lb ground beef
1 lb ground pork
4 ounces nice smoked bacon, diced fine
1 tablespoon coarse black pepper
1 teaspoon chili pepper flakes (optional)
1 tablespoon good paprika (optional)
1 medium onion, diced fine
1-2 head sour cabbage or regular green cabbage
1 garlic clove, at the least, more is at your discretion
1 cup dry measure half cooked long-grain rice
tomato sauce or tomato soup or tomato juice, depends on how tangy you prefer the end product

Directions
1 Prep - cook the rice until half done. Set aside to cool.
2 Sour cabbage is just that, sour. Very tangy, soaking the head in cold water will tone down tang. Separating the leaves and soaking the leaves will mellow the taste even more.
3 Allow all meat come to room temperature. Or at least till the chill is off.
4 Mince onion, garlic and bacon. Keep these separate and divide the garlic in half.
5 In a large bowl combine beef, pork and bacon along with the rice, onions, half the garlic and spices as desired.
6 Gently mix vegetable and spices with meat.
7 To make rolls take one leaf, Place a dollop of the meat mixture on leaf. Fold bottom of leaf up over meat then fold sides in and roll.
8 Place rolls in a roaster or dutch oven. Add the tomatoey stuff and enough water to just cover the rolls.
9 While the rolls can be cooked at 350f for a couple of hours and turn out quite edible, cooking at 250f for 5-6 hours will produce a mellower flavour and more tender cabbage and is recommended.

OK LADIES I HOPE YOU WILL POST SOME OF YOUR GREAT RECIPES
HERE.
I’m starting to feel like the Lone Ranger i really don’t want to be the only one posting in here.

Quote mamabing15: OK LADIES I HOPE YOU WILL POST SOME OF YOUR GREAT RECIPES HERE. I'm starting to feel like the Lone Ranger i really don't want to be the only one posting in here.

I have some but they aren’t good enough to put on here yours are the best!!!

Have you ever enter a cook off??? Do you eat black eyed peas

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