Recipe Exchange
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Thread: Recipe Exchange

  1. #1
    cuteartsygurl
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    Default Recipe Exchange

    Anyone want to share a good one?

    We attended our Thanksgiving Luncheon on Monday for our RL playgroup. It was potluck. One of the girls made her 'Crock Pot Dressing'.

    It was go good that this year I am ditching my Mammaw's recipe (they are very similar- only you can keep adding broth in the crock pot to keep it moist...plus your oven is free for turkeys and pies).

    Anyway- here ya go:

    Crock Pot Dressing:
    Ingredients:
    1 pan of cornbread ( I usually make 2 pie pans)
    6-8 slices of bread, toasted
    4 eggs
    1 onion, chopped
    1 tsp. salt
    1/4 tsp. pepper
    1/4 cup celery (I don't measure this I just cut up a few stalks)
    2 cans cream of chicken soup
    2 cans chicken broth, (you'll need more to keep adding through out the cook time to keep it moist)
    1 tsp. sage (you can adjust this to your taste)
    1 tsp. poultry seasoning (keep in mind this also has sage in it)
    2 TBSP. butter or margarine
    2-3 chicken breast (these can be left out, it taste just as good without them, I usually only use them if I am making the dressing as a meal and not using it at Thanksgiving or Christmas.)
    (I plan to add 4 chopped boiled eggs too- but I love boiled eggs.)

    Boil Chicken in chicken broth. Mix together all ingredients listed above in crock pot. Add chicken last. Cook on low 6 hrs or high 4 hrs. Stirring occasionally to keep it from sticking and adding broth to keep it juicy. It may not need to cook the full 6 or 4 hrs.

  2. #2
    Prolific Poster kathysept2007's Avatar
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    Yummy!! I am getting out my recipe book now, I love recipes!!
    ~Kathy~
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  3. #3
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    I just added the dressing to my recipe book! Sounds great and I love that you can put it in the crockpot! My carrot casserole recipe is on the "What's for dinner?" thread!
    Creamed corn casserole:
    1 can creamed corn
    1 can sweet corn
    2 eggs
    1/2 sm tub sour cream
    one blue box corn muffin mix
    3T butter
    salt to taste
    Spray casserole with Pam. Mix all ingredients(add a little mild if mixture is too dry)
    Bake 45 min-1 hour at 350


    Mandarin Orange Jello:
    Use a 6 cup Jello mold
    1 large and 1 sm box orange Jello made to directions
    Put half of Jello in mold, regfrigerate 1 hour only
    Push 1 can of mandarin oranges into the Jello
    Blend 1 package cream cheese into second half of Jello.
    Put on top of second layer and refrigerate another 2 hours.

    Barry's Best Baked Brussel Sprouts(my new favorite recipe!):
    Cut each sprout in half(stem to tip)
    Toss brussel sprouts in a small amount of oil and vinegar(any kind)
    Place cut side up on a greased cookie sheet.
    Bake at 375 for 30-40 min until just black on the bottom.
    Makes them sweet from roasting....mmm mmm mmmm!
    Lovelovelove, Jules
    Mommy to...
    Reef 8/22/07
    Finnegan 12/28/08
    Kai Robert 10/14/11



  4. #4
    momiofoz
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    Cheesy Ranch and Bacon Potatoes
    1 package of bacon cooked and chopped up
    6-8 potatoes, peeled
    2 cans of Campbells Chedder cheese
    1/2-1 cup of ranch dressing
    1/2 cup of chopped onion

    1. Put potatoes in a pan on boiling water and boil till they are tender, but not done. Slice into thin slices.
    2. mix all the other ingredients in a large bowl.
    3. Add potatoes and mix well.
    4. spread mixture into a casserole dish and bake at 400 for approx. 30-45 mins or untill potatoes are done.
    4. Top with extra bacon and shredded cheese and bake again for 5 mins if desired.

  5. #5
    Mega Poster segrav's Avatar
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    These are the two recipes I made today to take to Thanksgiving dinner tomorrow.



    Pecan Pie

    1 cup white corn syrup
    1 cup dark brown sugar (light will work)
    1/3 cup melted butter or margarine
    1 tsp vanilla
    3 whole eggs
    1 heaping cup halved pecans
    1 frozen deep dish pie crust (thawed)

    Combine syrup, sugar, butter, vanilla, and mix well. Add eggs and mix well. Pour into unbaked pie shell. Sprinkle pecans over top of mixture. Bake at 350 degrees for 45 minutes.



    Strawberry Jello Salad

    16 oz. container frozen sliced strawberries (thawed)
    8 oz. can crushed pineapple
    3 bananas, sliced
    8 oz. container sour cream
    1 small box strawberry jello

    Dissolve jello in 1 cup boiling water. Add thawed strawberries with juice, crushed pineapple with juice, and sliced bananas. Stir. Pour half mixture into clear glass serving bowl and chill in freezer until firm. Spread sour cream over firm jello mixture, then pour remaining mixture over sour cream. Chill in refrigerator overnight.
    ~Stacy
    Mommy to Franny 9/26/07
    and Julie 2/5/10




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  6. #6
    Posting Addict leenoodle's Avatar
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    I saw this on the food network....it looked soooo good....and I am trying it this year....
    plus~there is no fat in it at all
    Directions

    Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
    Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
    Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
    • Copyright 2001 Television Food Network, G.P. All rights reserved

    Sweet Potato Casserole

    Prep
    15 min
    Inactive Prep
    --
    Cook
    1 hr 45 min
    Total:
    2 hr 0 min
    6 servings
    Ingredients
    • 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
    • 2 large eggs, lightly beaten with a fork
    • 3 tablespoons unsalted butter, melted plus more for the preparing the pan
    • 2 tablespoons packed dark brown sugar
    • 1 teaspoon kosher salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • Pinch of freshly grated nutmeg
    • Freshly ground black pepper
    • 1/4 cup coarsely chopped pecans

    Directions

    Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
    Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
    Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
    • Copyright 2001 Television Food Network, G.P. All rights reserved
    ~~Liane~~
    Carli 97/Alyssa 07/Bree 10
    6/09
    http://365project.org/leenoodle/365





  7. #7
    Mega Poster
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    I don't have any recipes to share, but I added the page to my bookmarks! Thanks girls!



  8. #8
    xxxDragonflyxxx
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    Tish found this recipe..looks yummy..

    Cheesy Chicken & Broccoli Macaroni

    Prep Time:
    10 minTotal Time:
    25 minMakes:
    6 servings, 1-1/4 cups eachWhat You Need

    4 boneless skinless chicken breast halves (about 1-1/2 lb.), cut into chunks 1 can (14-1/2 oz.) chicken broth 2 cups (8 oz.) elbow macaroni, uncooked 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 1 pkg. (10 oz.) frozen chopped broccoli, thawed Make It
    COOK chicken in large nonstick skillet on medium-high heat for 5 to 7 minutes or until chicken is cooked through, stirring occasionally.

    STIR in broth. Bring to boil. Stir in macaroni; cover. Reduce heat to medium-low. Simmer 8 to 10 minutes or until macaroni is tender.

    ADD VELVEETA and broccoli. Cook until VELVEETA is melted and broccoli is heated through; stirring frequently.

  9. #9
    momiofoz
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    Tatertot Casserole

    • frozen tatertots
    • 2 cans of Campbells chedder cheese
    • 1 lb of cooked hamburger
    • 1 can of veggies(i like corn or green bean)
    • 1 cup of shredded chedder cheese

    1. Mix the cheese, hamburger and veggies in a bowl, set to the side.
    2. Line a large casserole dish with frozen tots.
    3. Add the cheese mixture on top of the tots.
    4. Cover the top of that with more tots.
    5. Bake at 400 for 15-20 mins or untill tots are done.
    6. Sprinkle the cheese on and put back in warm over till cheese is melted.

  10. #10
    Posting Addict Niccole2's Avatar
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    Don't forget to add all of these on Brandi's recipe page she made for us~

    http://sproutrecipes.wordpress.com/

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