Deleted
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Post by Deleted on Aug 6, 2016 9:37:36 GMT -5
If I post on this thread, will I be able to find it later?
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Post by bocabarbara on Aug 6, 2016 10:43:34 GMT -5
If I post on this thread, will I be able to find it later? Yes. If you use the " participated" button you will see a list of your posts.
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Post by patty on Aug 7, 2016 10:59:41 GMT -5
How about Alfa's Chicken and Dumplings?
Slow cooker chicken and dumplings
Source: Alfa, GDT
1 onion, diced 2 packages of skinless, boneless chicken breasts 4 cups of Cream of Chicken soup (I made my own; you can use 2 cans of the premade stuff) 1/4-1/2 cup white wine 1-2 cups chicken broth or stock Poultry seasoning Dried thyme s&p 2 sacks of frozen, mixed veg 1 can of biscuits (I used Grands)
Put the onion in the slow cooker first. Cut the chicken into chunks and put that on top. Cover with the cream o chicken, the white wine, 1 cup of the broth, and seasonings. Cook on low for 7 hours. (more)
After 7 hours, give everything a good stir, add the frozen veggies, then turn the crockpot up to high.
**If your gravy looks really thick, add another cup of the broth or stock now.
Cut the biscuits into 1/8ths, and drop them all over the top of the mix. Push them down a little, so the gravy covers them.
Cook for 45 minutes to one hour, or whenever they look done and not sticky.
Serve it in a soup bowl with a spoon.
Yummy
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Post by PhoenixCruiser on Aug 11, 2016 21:04:22 GMT -5
BB's Mac and Cheese:
Ingredients:
8 Tbsp butter 6 Tbsp flour 1/2 tsp. cayenne salt and freshly ground pepper to taste 3 3/4 cup hot milk 4 cups grated cheddar cheese 1 lb. elbow macaroni, cooked 1/2 cup heavy cream 1/2 cup fresh bread crumbs Preheat oven to 350.
Melt 6 Tbps of butter in a heavy saucepan over low heat. Add flour and cook, stirring constantly for about 4 minutes (flour mixture must foam as it cooks, or sauce will have a raw flour taste).
Stir in cayenne and season with salt and pepper.
Whisk in hot milk, 1/4 cup at a time, and cook, whisking constantly, until sauce thickens.
Reduce heat to low and stir in 2 cups of cheese. Cook, stirring, until cheese melts, about 2 minutes.
Combine cheese sauce and cooked macaroni in a large bowl and season with salt.
Sprinkle 1/2 cup of cheese over the bottom of a buttered 8 by 11 baking dish. Put one third of the pasta in the dish, top with 1/2 cup cheese, then repeat, layering pasta and cheese, ending with cheese. Make three layers in all.
Pour cream over assembled macaroni and cheese. Melt remaining 2 Tbsp butter in a skillet. Add bread crumbs and stir to coat well with melted butter.
Sprinkle bread crumbs on top of the macaroni and cheese
Bake 30 minutes, allow to cool for 15 minutes
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Post by carol6196 on Aug 14, 2016 13:44:14 GMT -5
So many great recipes! And so many memories :-)
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Post by pickypicky on Aug 16, 2016 19:50:39 GMT -5
Does anyone have BB's cheesecake cupcake recipe handy? Edited by holand to tag bbousquet22 for the recipe...
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Post by bbousquet22 on Aug 17, 2016 3:52:15 GMT -5
Thanks Hol!!
Cheesecake Cupcakes
Yields: 18 cupcakes
Ingredients:
3 (8 ounce) packages of cream cheese 1 cup sugar 5 eggs 1 tsp. vanilla extract 8 ounces sour cream 1 cup sugar (for topping) 1 tsp. vanilla extract (for topping) Optional - pie filling (blueberry and cherry) or peach chutney
Directions: Preheat oven to 350 degrees. Line cupcake pans with cupcake liners
In a medium bowl, cream together cream cheese and 1 cup of sugar. Stir in eggs one at a time, then mix in the vanilla. (TIP – let the cream cheese soften to allow for easier and smoother mixing). Spoon mixture into cupcake pans to fill about 2/3 to ¾ full.
Bake for 30 minutes in preheated oven, until golden brown. Remove from oven and let cool for 5 to 10 minutes. The cupcakes will have a slight well. That is expected.
Meanwhile, make sour cream topping by whisking together the sour cream, the second cup of sugar and the second teaspoon of vanilla extract. Spoon into the well on the top of each cupcake.
Return to oven and bake for an additional 5 to 7 minutes, until set. Set cupcakes pans on racks to cool. Do NOT remove cupcakes from the pan until they are completely cooled.
You can choose to finish with a spoonful of pie filling or chutney. I highly recommend it. I usually make half with blueberry and half with cherry. Just drop a small teaspoon full on top of each cupcake.
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pgh412
This space for rent
Posts: 11,535
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Post by pgh412 on Aug 26, 2016 16:48:38 GMT -5
Great recipes! Just PLEASE don't post the bazillions of combinations of box cake and cans of soda. Those can stay behind.
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Post by libby on Sept 20, 2016 21:50:23 GMT -5
best pumpkin recipes?
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Post by mary~m on Oct 2, 2016 11:37:19 GMT -5
OK - I think there was a buffalo chicken chili recipe that was floating around on the GDT. Any ideas?
I have a couple of pounds of fresh ground chicken waiting to be turned in to football food!
Thanks!
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Post by drunkyparrot on Oct 5, 2016 9:31:57 GMT -5
I would recommend starting a new thread for that.
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Post by pickypicky on Oct 13, 2016 13:21:06 GMT -5
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Post by abz1 on Nov 6, 2016 10:06:19 GMT -5
I just happened onto this group and wondering what the GDT stands for? From the looks of these recipes though, I may need to stay clear of you people!!! LOL
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Post by lorica on Nov 6, 2016 18:32:13 GMT -5
I just happened onto this group and wondering what the GDT stands for? From the looks of these recipes though, I may need to stay clear of you people!!! LOL Hi abz1. GDT stands for general daily thread. It was one of the now defunct weight watchers message boards, believe it or not. When WW did away with the boards, some really cool people moved here so people that have been frequenting those boards had a new place to connect . New people are welcome .
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Post by PhoenixCruiser on Nov 6, 2016 19:27:34 GMT -5
I would recommend starting a new thread for that. And be sure to include cbf
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Post by naisy80 on Jul 8, 2017 13:47:42 GMT -5
Thanks for this thread. I've bought all the ingredients for Chocolate Chip Crack, do I make it now or later next week for the neighbor's party? Decisions decisions.
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Post by ermabom on Nov 15, 2017 17:31:15 GMT -5
Paxilrose’s Chocolate Crack aka Pervert Bars 2 tubes choc chip cookie dough (you can use home made too, double batch, or frozen)
12 oz bag semi sweet morsels (NOT milk) 14 oz. can condensed milk 2t vanilla extract 1/2 scant t salt
Slice & press 1 and 1/2 tubes choc chip cookie dough in bottom of 9x13 pan to form bottom crust.
in small saucepan mix morsels, milk, salt, over low heat till smooth and shiny, add vanilla. mix. pour over choc chip dough in pan. Evenly sprinkle chunks (I slice then crumble) of remaining 1/2 tube of dough over chocolate mixture (mucho easier to do if frozen).
Bake at 350 for 30ish minutes, till top layer of cookie is golden. Cool in pan and slice.
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Post by MsTerri on Nov 15, 2017 21:23:39 GMT -5
Jennielou shared this one. It's beyond awesome. Carrot Cake with Buttermilk Glaze and Cinnamon Cream Cheese Frosting ingredients CAKE 2c AP flour 2t baking soda 2t ground cinnamon 1/2t salt 1.5c sugar 3 large eggs 3/4c buttermilk 3/4c vegetable oil 1t vanilla extract 2c coarsely grated peeled carrots 1/5c sweetened flaked coconut 1 8oz can crushed pinapple in juice 1c coarsely chopped pecans GLAZE 1c sugar 1/2c buttermilk 1 stick unsalted butter, diced 1T light corn syrup 1.5t baking soda 1t vanilla extract FROSTING 12oz cream cheese, RT 1 stick unsalted butter, RT 1lb powdered sugar 2T brown sugar 1/5t vanilla extract 1t ground cinnamon CAKE: Preheat oven to 350F. Grease and flour a 13x9 cake pan. Whisk first 4 ingredients in med bowl. Beat eggs, sugar, buttermilk, oil and vanilla in large bowl until smooth. Beat in dry ingredients. Fold in carrots, coconut, pineapple and pecans. Transfer batter to pan. Bake 30min. Tent loosely w/ foil. Continue to bake until tester inserted comes out clean, another 15min. Remove from oven. Poke all over w/ bamboo skewer. GLAZE: Bring first 5 ingredients to boil in large saucepan, stirring until sugar dissolves. Boil until glaze is deep amber, whisking often. Glaze will thin out when almost done. Remove from heat, add vanilla. FROSTING: Beat cream cheese and butter in large bowl until fluffy. Add powdered sugar, brown sugar, vanilla and cinnamon; beat until blended. Spread frosting over cooled cake in pan. I have what may be a dumb question. What do you do with the glaze? Do you put it on the cake before the frosting?
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Post by spots318 on Nov 16, 2017 4:29:21 GMT -5
Yes, glaze first, then frosting.
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Post by beepozitive on Dec 5, 2021 14:39:13 GMT -5
i am looking for PyschoPant's buffalo chicken dip recipe
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Post by beepozitive on Nov 28, 2022 17:42:23 GMT -5
i had a folder of recipes on my computer than somehow got deleted. i am looking for a mushroom barley soup recipe. i think it was from holand
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