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Ma_vie_en_rose
Spanko
Username: Ma_vie_en_rose
Post Number: 307
Registered: 01-2006
| | Posted on Wednesday, December 06, 2006 - 05:15 am: | 
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It was suggested holiday cookies, but there's so much wonderful in the world even beyond cookies. I know my little recipe box is always looking to expand. I'll start by sharing my favorites:
So you start with a giant block of ice in the middle of the room.... 
Strawberry and red wine soup
Supposedly, one of the favorite dishes of Louis XIV. He was said to have eaten it so often that his physician had to order him to stop.
...after having made this several times, I can safely say I would have executed the physician first ;). It's a bit out of season at present, but it can't be forever!
Ingredients
* 1-1/4 lbs. strawberries, rinsed with stalks removed
* 2 cups red wine, such as Côtes du Rhône
* 2 Tablespoons cassis
* 1 cup sugar
* 1 cinnamon stick
* 4 whole cloves
* 1 vanilla bean (about 2" long), cut in half lengthwise
* pinch of mace
* orange zest to your taste
(secretly, vanilla extract and cinnamon powder work in a pinch)
instructions
1. Pour the wine into a large saucepan and ad the sugar, cinnamon, cloves, vanilla, mace and orange zest.
2. Bring the wine to a boil and then allow to simmer for 10 minutes.
3. Meanwhile, cut the strawberries in half or into fourths, depending on their size.
4. After the wine has cooked for 10 minutes, add the strawberries, then remove immediately with a skimming ladle.
5. Reduce the wine until thick and syrupy.
6. Take the pan off the heat and allow to cool. When it is cool, add the cassis.
7. Pour the syrup over the strawberries and chill them for at least 6 hours.
Then you can serve it in bowls, and garnish with orange or lime zest or a strawberry cut like a fan if you wish  |
Fanny
Moderator/Spanking Aficionado
Username: Fanny
Post Number: 2991
Registered: 05-2005
| | Posted on Wednesday, December 06, 2006 - 09:05 am: |
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Does anyone have a recipe for coconut soup with no meat or seafood in it?
Queen of Innocence
"Well behaved woman rarely make history"
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Tammynx
Moderator/Spanking Aficionado
Username: Tammynx
Post Number: 1547
Registered: 10-2005
| | Posted on Wednesday, December 06, 2006 - 10:36 am: |
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I don't Fanny, but I know somone who might.
Let me send off an e-mail and I will get back to you. |
Shylah
Moderator/Spanking Aficionado
Username: Shylah
Post Number: 1519
Registered: 10-2005
| | Posted on Wednesday, December 06, 2006 - 10:45 am: |
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http://allrecipes.com
ANY recipie you could ever want is on this site.
Take my heart and soul. But please don't step on it, it breaks easily.
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Shylah
Moderator/Spanking Aficionado
Username: Shylah
Post Number: 1520
Registered: 10-2005
| | Posted on Wednesday, December 06, 2006 - 10:48 am: |
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DEATH BY CHOCOLATE (I'm always asked to make this one during the holidays)
Ingredients
* 24 oz. semi-sweet chocolate
* 2 quarters unsalted butter
* 2/3 cups heavy cream
* 6 whole extra large eggs
Steps
1. Melt 2 sticks of butter and 16 oz. of chocolate in a double boiler.
2. Warm 6 eggs in hot water.
3. Coat a 9" spring form pan with butter. Make it watertight with foil.
4. Beat the eggs whole until they are fluffy (like a meringue)
5. Slowly fold the melted butter and chocolate in to the eggs.
6. Place the mixture int he sprin form pan. Place the pan in a larger pan partly filled with warm water.
7. Bake at 425 degrees farenheit for 5 minutes. Cover with foil and bake at 425 degrees farenheit for another 10 minutes.
8. Pour on topping. Refridgerate. Serve.
Chocolate Topping for Death By Chocolate
1. Scald 2/3 cups of heavy cream in a sauce pan. Remove from heat.
2. Add 6oz. of finely chopped semi-sweet chocolate immediately.
3. Cover and let stand for five minutes.
4. Stir until smooth.
Test the topping by stirring. It is ready whe na drop "mounds" before disappearing into the rest. If it is too think - thin with warm liquer. If it is too thin, add more chocolate, re-heat and test it again.
Take my heart and soul. But please don't step on it, it breaks easily.
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Shylah
Moderator/Spanking Aficionado
Username: Shylah
Post Number: 1521
Registered: 10-2005
| | Posted on Wednesday, December 06, 2006 - 10:51 am: |
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BETTER THAN SEX CAKE (oh YES it is!)
INGREDIENTS
* 2 cups self-rising flour
* 2 cups white sugar
* 1 cup water
* 1/2 cup butter
* 1/2 cup shortening
* 4 tablespoons unsweetened cocoa powder
* 1/2 cup buttermilk
* 1 teaspoon baking soda
* 1 teaspoon vanilla extract
* 2 eggs
* 1/2 cup whiskey
* 4 fluid ounces strong brewed coffee
* 1/2 cup butter
* 1/3 cup buttermilk
* 3 tablespoons unsweetened cocoa powder
* 3/4 cup confectioners' sugar
* 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with cooking spray.
2. Combine flour and white sugar in a large bowl and set aside.
3. Put 1/2 cup buttermilk into a large glass and add baking soda, stir until combined, set aside.
4. In medium sauce pan over medium heat combine water, shortening, 1/2 cup butter and 4 tablespoons cocoa. Stir until shortening and butter are melted. Allow to boil on medium heat for 5 minutes.
5. Add chocolate mixture to dry ingredients and mix until well combined. Add buttermilk baking soda mixture, stir until blended. Add eggs and mix. Add the whiskey and the espresso and keep mixing. Add 1 teaspoon vanilla and mix well. Pour into a 9 x 13 inch pan that has been sprayed with cooking spray.
6. Bake at 350 degrees F (175 degrees C) for 25 minutes.
7. To Make Frosting: Combine 1/2 cup butter, 1/3 cup buttermilk, and 3 tablespoons cocoa in medium sauce pan, allow to come to a boil over medium heat. Remove from heat and add confectioners sugar and mix well, add 1 teaspoon vanilla and chopped nuts. Pour over hot cake. Allow cake to cool. The longer this sets, the better it gets!
Take my heart and soul. But please don't step on it, it breaks easily.
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Tammynx
Moderator/Spanking Aficionado
Username: Tammynx
Post Number: 1550
Registered: 10-2005
| | Posted on Wednesday, December 06, 2006 - 11:39 am: |
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Chocolate and Sex is that all that is on your mind Shylah????
Both sound great....(the cake I mean)  |
Wolfie
Supreme Spanko
Username: Wolfie
Post Number: 1834
Registered: 04-2005
| | Posted on Wednesday, December 06, 2006 - 04:33 pm: |
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This is a very simple recipe, but one of my favorites. It's easy enough for everyday supper, but definitely good enough for company. Make plenty...it's even better the next day. 
Pre-heat oven to 350
In a frying pan melt some butter and saute some chopped onion until its transparent. Add two cans of sliced mushrooms (fresh is better but takes a few more minutes to cook), a tablespoon of parsley, a tablespoon of lemon juice and salt and pepper to taste. Continue cooking until mushrooms are tender. Add 1/2 a cup of cooking sherry, put a lid on the pan and turn down the heat. Simmer for 10 minutes and remove from heat.
In a casserole dish, layer chicken pieces until the pan is almost full. You can use anything you like...breasts, thighs, legs. I like to use thighs and take the skin off. This makes the dish more calorie conscious. Pour the onion/mushroom mixture over the chicken and add some more sherry if it doesnt seem moist enough. Cover the casserole dish and bake in a 350 degree oven for about an hour. Check the chicken by poking it and making sure any juices run clear.
I serve this with rice and steamed broccoli, spooning the onion/mushroom liquid over the rice and meat. Its delicious, takes very little prep time and your guests will think you slaved over their meal. 
If you live to be a hundred, I want to live to be a hundred minus one day, so I never have to live without you.
Grow old with me, the best is yet to be.
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Pinkcheeks
Supreme Spanko
Username: Pinkcheeks
Post Number: 1011
Registered: 12-2005
| | Posted on Wednesday, December 06, 2006 - 04:38 pm: |
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Chinese Noodle Cookies (soooo easy - and sooo good!)
1 bag chocolate chips
1 large can chinese noodles
1 small jar of salted peanuts
Melt chocolate in a sauce pan. Add noodles (I crush them a bit before adding to chocolate) then add the peanuts. Stir until all is blended. Drop by teaspoon onto waxed paper - let them cool, then just remove from wax paper and enjoy~~~
"Do I have to be good ALL the time?"
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Fanny
Moderator/Spanking Aficionado
Username: Fanny
Post Number: 2996
Registered: 05-2005
| | Posted on Wednesday, December 06, 2006 - 05:02 pm: |
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Thanks Shylah, I do know about that site and have been there. The problem is that I am vegetarian and most coconut soup recipes have either chicken or seafood in them. I have found a few without, but I was hoping someone would have a tried and proven one.
Queen of Innocence
"Well behaved woman rarely make history"
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Ma_vie_en_rose
Spanko
Username: Ma_vie_en_rose
Post Number: 308
Registered: 01-2006
| | Posted on Thursday, December 07, 2006 - 01:44 am: |
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Oh yay! Thanks, pink. I was so curious when you mentioned "Chinese noodle cookies"
epicurious.com is my favorite recipe website. It lets you upload your own and gives you an online recipe box. Tres efficient. A quick look there and I found this.:
calabaza, corn, and coconut soup
ingredients for soup
2 tablespoons olive oil
1 medium onion, coarsely chopped
1/4 cup finely chopped fresh cilantro stems
2 garlic cloves, coarsely chopped
1 (2 1/4-lb) piece calabaza squash or 1 (2 1/2-lb) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces (6 cups)
4 cups water
1 1/4 cups well-stirred canned unsweetened coconut milk (12 oz)
3 ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise
2 teaspoons salt
1/4 teaspoon cayenne
ingredients for corn relish
4 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
Pinch of sugar
2 tablespoons olive oil
2 cups corn kernels (see above)
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon finely chopped shallot
Make soup:
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
Prepare corn relish while soup simmers:
Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
Finish soup:
Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
Divide soup among bowls and gently stir 1/4 cup corn relish into each.
Cooks' notes:
• Soup (without corn relish) can be made 2 days ahead and chilled, covered. Reheat before serving.
• Corn relish can be made 1 hour ahead and kept, covered, at room temperature.
Makes 8 first-course servings.
Fanny, I'm a vegetarian too ! I've not tried this recipe, but I think I will once I finish my exams. Want me to let you know how it turns out if I do?
(Message edited by ma_vie_en_rose on December 07, 2006) |
Prissietl
Junior Spanko
Username: Prissietl
Post Number: 82
Registered: 07-2006
| | Posted on Thursday, December 07, 2006 - 07:30 am: |
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Boy ya'll are some good cooks! Cookies at our house come in a roll (slice and bake) or if im really lucky, break and bake.
My kids just hold their breath to see if they come out burt or not.
No im not kidding. 
I am a really bad cook! ( Hamburger helper is a womans best friend) If ya'll feel sorry for my poor family and want to put up some REAL EASY recipes (like pinks noodle cookies, i do better with fewer ingredents) I will try them all out!
Once a princess always a princess
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Wolfie
Supreme Spanko
Username: Wolfie
Post Number: 1836
Registered: 04-2005
| | Posted on Thursday, December 07, 2006 - 09:53 am: |
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Here's an easy one Prissy and usually gets any kid to eat broccolli.
2 boxes frozen chopped broccolli
1 can cream of mushroom soup
package of shredded cheddar cheese
plain bread crumbs
Put frozen broccolli in a casserole dish with lid and cook in microwave until almost done. Drain off any excess water. Mix soup with a little milk until creamy and pour over broccolli, mixing it in if neccesary. Sprinkle cheese over mixture (I like a lot) and top with bread crumbs. Cook in a 350 oven for about 30-45 minutes, taking the lid off at the end until the cheese gets brown and bubbly. 
If you live to be a hundred, I want to live to be a hundred minus one day, so I never have to live without you.
Grow old with me, the best is yet to be.
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Prissietl
Junior Spanko
Username: Prissietl
Post Number: 83
Registered: 07-2006
| | Posted on Thursday, December 07, 2006 - 11:57 am: |
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OH Wolfie, I love it! Thank You! My son will love this and I think even the little picky eating princess will try it. Sounds yummie but best of all EASY! My family thanks you! hahaha
Once a princess always a princess
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Pinkcheeks
Supreme Spanko
Username: Pinkcheeks
Post Number: 1013
Registered: 12-2005
| | Posted on Thursday, December 07, 2006 - 02:22 pm: |
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Hey Priss ......give those Chinese Noodle cookies a try - VERY simple and my kids (ages 24, 27) love them!! Yeahhhhh welll...their mom does too! LOL~~~
PS...nothing wrong with those slice and bake cookies - as a matter of fact, at Christmas time they have holidays prints on them! So when you slice and bake, there is a snowman, or tree. I have every intention of trying them~~
"Do I have to be good ALL the time?"
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Prissietl
Junior Spanko
Username: Prissietl
Post Number: 84
Registered: 07-2006
| | Posted on Thursday, December 07, 2006 - 03:33 pm: |
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Hey Pink, Are they the very thin white kind in a pack?.........not ramen noodles, right?
Once a princess always a princess
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Tammynx
Moderator/Spanking Aficionado
Username: Tammynx
Post Number: 1555
Registered: 10-2005
| | Posted on Thursday, December 07, 2006 - 03:57 pm: |
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I know for sure they aren't ramen noodles |
Fanny
Moderator/Spanking Aficionado
Username: Fanny
Post Number: 2999
Registered: 05-2005
| | Posted on Thursday, December 07, 2006 - 05:57 pm: |
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They are the hard chop suey type noodles that come in a can
Queen of Innocence
"Well behaved woman rarely make history"
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Pinkcheeks
Supreme Spanko
Username: Pinkcheeks
Post Number: 1015
Registered: 12-2005
| | Posted on Thursday, December 07, 2006 - 08:21 pm: |
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Fanny is right - they come in a can (two sizes so buy the larger one)
Enjoy~~
"Do I have to be good ALL the time?"
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Chinnook
New member
Username: Chinnook
Post Number: 38
Registered: 11-2006
| | Posted on Thursday, December 07, 2006 - 11:20 pm: |
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Here is another good simple dinner recipe.
1lb ground beef
1 can of cream of mushroom soup
1 bag of tater tots
1 2lb bag of shreaded chedder cheese
Brown the ground beef and season to taste. I usually put in an onion and garlic with salt and pepper, but you can use onion and garlic powder if you want. After the beef is cooked drain the grease and put it in a 8x12 baking dish and mix in the soup. Add the frozen tater tots on top then the cheese if you want you can put some extra cheese in the meat mixture. Pop it in the oven at 350 for 20-30 minutes and you have Tater Tot casserole. I will warn you it is quite filling. I have a hubby and a 3 year old that eat everything in sight and this fills both of them with one dish and the kids love the tater tots.
I really wish I could try Chinese Noodle cookies but the little one is allergic to nuts and that is why I bake everything. If he wasn't I would so cheat and by the rolled cookies but they are all made on the same equipment as the ones with the nuts. Does anyone have any ideas for a subsitute for the nuts?
I use the lifesaver crushed up for the windows in my gingerbread house centerpiece. Then I put battery operated lights inside and I have stained glass windows.
To live life without pulling your hair out, you must find humor in the day somewhere. Without humor we would all just go crazy.
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Pinkcheeks
Supreme Spanko
Username: Pinkcheeks
Post Number: 1016
Registered: 12-2005
| | Posted on Friday, December 08, 2006 - 07:46 am: |
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Chin...just omit the nuts They are just as good with the melted choc chips and chinese noodles~~
"Do I have to be good ALL the time?"
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Pinkcheeks
Supreme Spanko
Username: Pinkcheeks
Post Number: 1017
Registered: 12-2005
| | Posted on Friday, December 08, 2006 - 08:03 am: |
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I am always searching for new chicken recipes (We don't eat legs or thighs, and both hubby and I are trying to stay on the healthy side - yeah, ok..sometimes we cheat - but only once or twice a week) Any suggestions? This one is VERY easy - and really good~~
Easy Parm Garlic Chicken
1/2 cup parm. cheese
1 envelope Good Seasons Salad dressing
6 boneless chicken breasts
1/2 tsp. garlic powder
Mix cheese, garlic, and salad dressing. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake 400 degrees for 20-25 minutes.
Easy Chicken Pot Pie
3 cups cooked diced chicken
1 (10oz) pkg frozen mixed veggies
1 can cream of mushroom soup (NOT DILUTED)
1 cup chicken broth
1/4 tsp pepper
1 cup Bisquick (I use the reduced fat)
3/4 cup milk (whole, 1%, 2%, skim..whatever you like)
1/4 cup (1/2 stick) butter, melted
OVEN: 400 degrees
Greaser 2 quart baking dish. Spread chicken and veggies evenly in dish. Stir together soup, broth, and pepper in a small bowl - then pour over chicken. Combine baking mix, milk, and butter in separate bowl; stir. Pour this over the chicken and bake 45-50 minutes or until golden brown. Cool for 10 minutes before serving.
and for dessert................
Apple Loaf (this makes 2 loaves)
4 cups diced, peeled McIntosh apples
2 cups plus 2 tsp sugar
2 sticks butter
3 cups all-purpose flour
2 tsp each baking soda, ground cinnamon
2 large eggs
1 tsp vanilla
1. Mix apples and 2 cups sugar in a large bowl. Leave at room temp 2 hours, stirring occasionally.
2. Heat oven 325 degrees. Grease two loaf pans.
3. Melt butter; let cool.
4. Mix flour, baking soda, and cinnamon; stir into apples. Stir in butter, eggs and vanilla. Pour 1/2 into each pan; sprinkle each with 1/2 tsp sugar.
5. Bake 1 1/4 to 1 1/2 hours or until wooden pick inserted come out clean. Cool in pans on a wire rack for 10 minutes before removing cakes to rack to cool completely.
6. Refrigerate until ready to serve.
"Do I have to be good ALL the time?"
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Wolfie
Supreme Spanko
Username: Wolfie
Post Number: 1838
Registered: 04-2005
| | Posted on Friday, December 08, 2006 - 05:19 pm: |
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Chinnook, how about toffee chips? Or chopped peppermint candy? Even popcorn could go in the cookies. 
If you live to be a hundred, I want to live to be a hundred minus one day, so I never have to live without you.
Grow old with me, the best is yet to be.
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Pinkcheeks
Supreme Spanko
Username: Pinkcheeks
Post Number: 1018
Registered: 12-2005
| | Posted on Friday, December 08, 2006 - 05:44 pm: |
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yummmmmmm...those are great ideas Wolfie!!
"Do I have to be good ALL the time?"
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Wolfie
Supreme Spanko
Username: Wolfie
Post Number: 1840
Registered: 04-2005
| | Posted on Friday, December 08, 2006 - 05:59 pm: |
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I love toffee... 
If you live to be a hundred, I want to live to be a hundred minus one day, so I never have to live without you.
Grow old with me, the best is yet to be.
|
Blushingbride
New member
Username: Blushingbride
Post Number: 36
Registered: 10-2006
| | Posted on Friday, December 08, 2006 - 08:36 pm: |
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These are just about the easiest thing in the world - and very versitile for the nut allergies. You don't even need a bowl or mixing spoon.
Magic Bars
Melt 1/2 cup butter in 9x13 pan.
Press 1 1/2 cup Graham crumbs into pan to form crust.
Layer aprox 1 cup chocolate chips, 1 cup chopped nuts (pecans or walnuts are what I usually use, but can use any) and 3/4 cup coconut over crust.
Drizzle 1 can sweetened condensed milk (reg or low fat, no real difference in how it comes out).
Bake at 350 F for about 20 - 25 minutes until the edges start to brown.
Cool completely - I usually put it in the fridge before cutting. Then cut into squares.
Variations:
This can be made with any combo of nuts, tofffee bits, candied cherries, chocolate or other chips (butterscotch or peanut butter). One of our other favourite mixes is chocolate chips, peanut butter chips and peanuts.
A really good nut free variety would be chocolate chips, toffee bits, and chopped up Kraft Caramels. |
Wolfie
Supreme Spanko
Username: Wolfie
Post Number: 1844
Registered: 04-2005
| | Posted on Friday, December 08, 2006 - 08:49 pm: |
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Mmmmmmm, yummy! 
If you live to be a hundred, I want to live to be a hundred minus one day, so I never have to live without you.
Grow old with me, the best is yet to be.
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Tammynx
Moderator/Spanking Aficionado
Username: Tammynx
Post Number: 1558
Registered: 10-2005
| | Posted on Saturday, December 09, 2006 - 11:24 am: |
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I think I will try some of these out this Sunday!!
 |
Shylah
Moderator/Spanking Aficionado
Username: Shylah
Post Number: 1530
Registered: 10-2005
| | Posted on Saturday, December 09, 2006 - 06:04 pm: |
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Snickerdoodles
Makes 4 dozen
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
1. Preheat the oven to 400° with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
Take my heart and soul. But please don't step on it, it breaks easily.
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Shylah
Moderator/Spanking Aficionado
Username: Shylah
Post Number: 1531
Registered: 10-2005
| | Posted on Saturday, December 09, 2006 - 06:06 pm: |
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Tammy asked if chocolate and sex was all I had on my mind
Is there something more important?
Take my heart and soul. But please don't step on it, it breaks easily.
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Ma_vie_en_rose
Spanko
Username: Ma_vie_en_rose
Post Number: 310
Registered: 01-2006
| | Posted on Saturday, December 09, 2006 - 06:12 pm: |
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Shylah, apart from Chocolate and sex, there's also.. well.. hmm there's...yeah, I got nothing.
I've found out recently that catfish goes well with curry but there's no real recipe as it's kind of
1. get some curry paste and coconut milk
2. get whatever the heck else you have in the kitchen that looks yummy
3. throw it in a pot and stew it
4. serve with rice |
Wolfie
Supreme Spanko
Username: Wolfie
Post Number: 1850
Registered: 04-2005
| | Posted on Saturday, December 09, 2006 - 08:19 pm: |
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quote:Tammy asked if chocolate and sex was all I had on my mind
Is there something more important?
Ummmmm, spanking?
If you live to be a hundred, I want to live to be a hundred minus one day, so I never have to live without you.
Grow old with me, the best is yet to be.
|
Tammynx
Moderator/Spanking Aficionado
Username: Tammynx
Post Number: 1561
Registered: 10-2005
| | Posted on Saturday, December 09, 2006 - 11:45 pm: |
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Thanks for the Snickerdoodles my daughter LOVES them and I didn't have a recipe for them!! |
Shylah
Moderator/Spanking Aficionado
Username: Shylah
Post Number: 1535
Registered: 10-2005
| | Posted on Sunday, December 10, 2006 - 05:35 am: |
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Anytime! Actually, if anyone is looking for a particular recipe, I have LOADS of them. I don't exactly have recipe books but a folder I've had for years that I've got recipies in and it's quite thick and heavy. Not to mention that I also make up most of my own that are quite good. (I'm not bragging, I just like to cook and am good at it) (ok...so I'm bragging)
I made up a great one for Apple Crisp that I posted on here before someplace. If anyone wants that one I'll repost it in here.
Take my heart and soul. But please don't step on it, it breaks easily.
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Tammynx
Moderator/Spanking Aficionado
Username: Tammynx
Post Number: 1562
Registered: 10-2005
| | Posted on Sunday, December 10, 2006 - 11:29 am: |
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I don't know what I did with that apple crisp one so please post it again!!
Thanks |
Shylah
Moderator/Spanking Aficionado
Username: Shylah
Post Number: 1536
Registered: 10-2005
| | Posted on Sunday, December 10, 2006 - 01:43 pm: |
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No sooner said than done!
This is my favorite recipe for APPLE CRISP!!! I have lots and lots of requests to make this and even have people buy apples and dropping them off to me so I'll make it for them...in case you haven't noticed...I love to cook
3 Cooking apples peeled and cored
2 teaspoons lemon juice
2 tablespoons water
1/2 cup honey or white syrup (I prefer the syrup but some like the honey due to allergies)
1 teaspoon cinnamon
3/4 cup brown sugar
3/4 cup flour
3/4 cup oats
4 tablespoons butter
Preheat oven to 175 C.
Lightly grease baking dish
Place the apples in the dish. Combine the lemon juice and the water and pour it over the apples. Drizzle the apples with the honey or syrup and cinnamon. If you prefer, you can add all the cinnamon you want.
In another bowl, mix the brown sugar, oats , flour and butter until crumbly. Layer this over the apples.
Bake for 25 to 30 min until the apples are tender and the topping is browned.
Take my heart and soul. But please don't step on it, it breaks easily.
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Buenaventura
Spanko
Username: Buenaventura
Post Number: 364
Registered: 04-2006
| | Posted on Sunday, December 10, 2006 - 02:04 pm: |
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Hurrah for you Wolfie!! I wondered when one of these spankees would include spanking(probably all erotic spankees)By the way i,m crazy about chocolate too.Nobody love beer as much as me?? |
Shylah
Moderator/Spanking Aficionado
Username: Shylah
Post Number: 1538
Registered: 10-2005
| | Posted on Sunday, December 10, 2006 - 03:25 pm: |
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BV!!!
20 lashes!!!
Drop em and assume the position!
Take my heart and soul. But please don't step on it, it breaks easily.
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Fanny
Moderator/Spanking Aficionado
Username: Fanny
Post Number: 3005
Registered: 05-2005
| | Posted on Sunday, December 10, 2006 - 03:30 pm: |
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Shylah, You keep me smiling, girl.
BTW, Can I hire you to do ALL my Christmas baking?
Queen of Innocence
"Well behaved woman rarely make history"
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Shylah
Moderator/Spanking Aficionado
Username: Shylah
Post Number: 1540
Registered: 10-2005
| | Posted on Sunday, December 10, 2006 - 04:37 pm: |
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If I could I would for ya Fanny.
Take my heart and soul. But please don't step on it, it breaks easily.
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Fanny
Moderator/Spanking Aficionado
Username: Fanny
Post Number: 3009
Registered: 05-2005
| | Posted on Sunday, December 10, 2006 - 06:12 pm: |
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Thank you darling, just knowing that you would warms my heart.
Queen of Innocence
"Well behaved woman rarely make history"
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Tammynx
Moderator/Spanking Aficionado
Username: Tammynx
Post Number: 1576
Registered: 10-2005
| | Posted on Wednesday, December 13, 2006 - 05:53 pm: |
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Snow Topped Holiday Brownies
I just got this recipe today so I haven't tried it yet but I'm going to.
1/3 cups all-purpose flour
3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine
1 2/3 cups granulated sugar
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® SWIRLED™ Holiday Morsels, divided
2 cups thawed, frozen whipped topping
Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
COMBINE flour, cocoa, baking powder and salt in medium bowl. Microwave butter in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir until melted. Stir in sugar and water. Stir in eggs and vanilla extract. Gradually stir in flour mixture. Stir in 1 cup morsels. Spread into prepared baking pan.
BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Spread with whipped topping. Sprinkle with remaining morsels. Refrigerate until serving time. Cut into bars.
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Wolfie
Supreme Spanko
Username: Wolfie
Post Number: 1867
Registered: 04-2005
| | Posted on Wednesday, December 13, 2006 - 06:56 pm: |
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Thats so pretty!
If you live to be a hundred, I want to live to be a hundred minus one day, so I never have to live without you.
Grow old with me, the best is yet to be.
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Ma_vie_en_rose
Spanko
Username: Ma_vie_en_rose
Post Number: 317
Registered: 01-2006
| | Posted on Wednesday, December 13, 2006 - 07:11 pm: |
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What does microwaving the eggs do? I'm sure I'm just missing something blatantly obvious.
Also, Those swirled morsels are amazing. I'll have to try that recipe. |
Bethie
Moderator/Spanking Aficionado
Username: Bethie
Post Number: 1206
Registered: 04-2005
| | Posted on Wednesday, December 13, 2006 - 09:31 pm: |
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The recipe reads "Microwave butter" not eggs, the eggs (along with those other listed ingredients) are added after the butter is melted.
Please don't microwave the eggs! That might be an awful mess.  |
Tammynx
Moderator/Spanking Aficionado
Username: Tammynx
Post Number: 1577
Registered: 10-2005
| | Posted on Thursday, December 14, 2006 - 09:12 am: |
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I made these last night and they are wonderful!!
I'm not sure where you saw microwave the eggs....but Bethie is right don't do that...just melt the butter. |
Ma_vie_en_rose
Spanko
Username: Ma_vie_en_rose
Post Number: 318
Registered: 01-2006
| | Posted on Thursday, December 14, 2006 - 10:37 am: |
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Yeah, You'll have to excuse me, I thought it was weird when I read it too, it must have been reading two lines at once or something.
but the recipe makes much more sense having gotten a decent night's sleep.  |
Tammynx
Moderator/Spanking Aficionado
Username: Tammynx
Post Number: 1583
Registered: 10-2005
| | Posted on Thursday, December 14, 2006 - 04:01 pm: |
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Super Gooey Chocolate Drops
Ingredients
1/2 cup (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 cup packed light brown sugar
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons buttermilk
1 cup all-purpose flour
1/2 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1 teaspoon ground cinnamon
1/2 teaspoon salt
11 ounces (1 bag) semisweet chocolate chunks
1 cup dried cherries (optional)
Instructions
Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
Store cookies in a tightly sealed container at room temperature for up to a week.
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Pinkcheeks
Supreme Spanko
Username: Pinkcheeks
Post Number: 1027
Registered: 12-2005
| | Posted on Saturday, December 16, 2006 - 01:23 pm: |
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Tammy,
Those holiday brownies look delicious! I copied the recipe and have all the ingredients except those swirl chips - I can't find them anywhere!!  **I dragged poor hubby to 3 different stores today - found regular chips, butterscotch chips, white/dark chocolate chips, and a few hundred others - but no holiday swirl chips!!
Anyone know where I can get these ??
"Do I have to be good ALL the time?"
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Wolfie
Supreme Spanko
Username: Wolfie
Post Number: 1883
Registered: 04-2005
| | Posted on Saturday, December 16, 2006 - 06:08 pm: |
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Have you checked Stop n shop, Shaw's, Big Y and Wal-mart?
If you live to be a hundred, I want to live to be a hundred minus one day, so I never have to live without you.
Grow old with me, the best is yet to be.
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Tammynx
Moderator/Spanking Aficionado
Username: Tammynx
Post Number: 1590
Registered: 10-2005
| | Posted on Saturday, December 16, 2006 - 11:34 pm: |
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I got them at my local grocery store. They are Toll House chips...it was a Kroger if that helps.
Try Super Wal-mart...they have everything! |
Pinkcheeks
Supreme Spanko
Username: Pinkcheeks
Post Number: 1028
Registered: 12-2005
| | Posted on Sunday, December 17, 2006 - 11:06 am: |
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Thanks Tammy.......we don't have Kroger's here in CT (but we do have Wal Marts and Target)
I'll give them a try~~
"Do I have to be good ALL the time?"
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Kryssi
Spanko
Username: Kryssi
Post Number: 111
Registered: 12-2005
| | Posted on Monday, December 18, 2006 - 05:16 am: |
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I don't remember the recipe off the top of my head, I actually got it off a bottle of pace picante sauce, it's something like 4 chicken breast halves, 1 jar of pace mild picante and like, 3 tbs of brown sugar.
Mix the brown sugar with the pace.
You preheat the oven to 350 or 400 can't remember but add the chicken in the bottom of a 9 x 9 baking dish, and cover with the picante sauce brown sugar mixture and bake for 30 minutes..
(Like I said I can't remember the specifics, but I'm sure you can still find it on the back of a pace picante sauce bottle, the mild kind)
"I wasn't armoured, you were king, I gave my everything, Because sometimes you showed me just a hint of you and then. For just a moment I romanticised the notion, I can take away the torment, I can love you like they never did"
~Darren Hayes~
Unlovable
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Tammynx
Moderator/Spanking Aficionado
Username: Tammynx
Post Number: 1597
Registered: 10-2005
| | Posted on Monday, December 18, 2006 - 12:26 pm: |
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cups crushed NILLA Wafers
1 cup chopped PLANTERS Pecans, divided
1/4 cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 tablespoons flour
1 tablespoon vanilla
4 eggs
1/4 cup KRAFT Caramel Topping
Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles . Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 45 min. or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars. Store leftover bars in refrigerator.
Yield: 32 servings (Serving size: 32 servings)
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Pinkcheeks
Supreme Spanko
Username: Pinkcheeks
Post Number: 1034
Registered: 12-2005
| | Posted on Monday, December 18, 2006 - 03:51 pm: |
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ooohhhhhh WOW!!! If I make all these delicious desserts I will have to run 7 days a week instead of 3...lol.....
**I heard on TV that a person can gain up to 10 pounds over the holidays (Thanksgiving to New Year's)!! oh well........these desserts look TOO YUMMY to pass up
"Do I have to be good ALL the time?"
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Tammynx
Moderator/Spanking Aficionado
Username: Tammynx
Post Number: 1599
Registered: 10-2005
| | Posted on Tuesday, December 19, 2006 - 04:09 pm: |
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I just made the carmel cheese cake squares for work and they were a HIT!!
They are really yummy!!
Whats a few extra pounds??? |
Shylah
Moderator/Spanking Aficionado
Username: Shylah
Post Number: 1574
Registered: 10-2005
| | Posted on Tuesday, December 19, 2006 - 08:29 pm: |
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A nice and simple dip!
1 jar of picante sauce...mild or hot
1 pkg of cream cheese
Just mix it up together and enjoy!
It's pink, but YUMMY
Take my heart and soul. But please don't step on it, it breaks easily.
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Buenaventura
Spanko
Username: Buenaventura
Post Number: 384
Registered: 04-2006
| | Posted on Tuesday, December 19, 2006 - 10:33 pm: |
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Hey Shylah put a little mayonaise and cream in there and it might be a little better.Also onion soup mix. |
Shylah
Moderator/Spanking Aficionado
Username: Shylah
Post Number: 1582
Registered: 10-2005
| | Posted on Thursday, December 21, 2006 - 08:57 pm: |
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HELP! HELP! EMERGENCY!
I promised to make a pecan pie but you can't get corn syrup here!
You can get golden syrup...maple...some other stuff I never heard of but no corn syrup
What can I use instead? The golden syrup maybe????
Take my heart and soul. But please don't step on it, it breaks easily.
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Tammynx
Moderator/Spanking Aficionado
Username: Tammynx
Post Number: 1610
Registered: 10-2005
| | Posted on Friday, December 22, 2006 - 12:03 pm: |
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ohhh boyy I made a pecan pie with maple syrup once but I didnt like it at all.
Sounds like
maybe the golden syrup may be the way you will have to go. |
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