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RE: help with fudge (Follow-Up #13)

posted by: carol_in_california on 12.23.2011 at 09:46 pm in Kitchen Table Forum

Microwave Fudge

3 cups chocolate chips
1 14 ounce can sweetened condensed milk
2 Tbsp. room temperature coffee
1 tsp. cinnamon
1/8th teaspoon salt
1 tsp. vanilla extract
1 cup chopped nuts if desired

I use a four cup Pyrex measuring cup, add the three cups of chocolate chips, add the coffee and cinnamon and salt.I pour the sweetened condensed milk on top and microwave on high for 1 1/2 minutes.
Remove from microwave and stir in vanilla. Stir it vigorously until it becomes smooth. I add nuts before I add the vanilla.....about a cup of chopped walnuts.
Pour into a foil lined 8X8 pan which has been buttered and refrigerate for two hours.
I used a 9X9 pan and non stick foil.
There is a recipe using white chocolate chips, sweetened condensed milk, 2 Tbsp orange juice and orange zest. Pretty much the same instructions and it is really good, too.

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clipped on: 03.03.2012 at 04:11 pm    last updated on: 03.03.2012 at 04:13 pm

RE: reccccipe feedback (Follow-Up #1)

posted by: glenda_al on 12.04.2011 at 04:06 pm in Kitchen Table Forum

Thanks for sharing.

First time I had the slaw was in AK 6 years ago, my first time there. It was at a goldmine camp outside of Skagway, where they cooked grilled smoked salmon and the cole slaw.

Served it to my son, who does not eat slaw, and he ate seconds. And requested I make the slaw his next visit for dinner.

I don't use the pepper, cause my family doesn't eat them. Did use the scallions and rest of the good stuff :o)

Here's the recipe:

Alaska cole slaw
5 cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart
1/2 cups almond slivers, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced**don't use
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper **don't use

This is the creamy dressing I used and it works great:

mix 1/2 c mayo with 2 Tbl cider vinegar **I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss JUST TO COAT

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well

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clipped on: 01.16.2012 at 09:47 pm    last updated on: 01.16.2012 at 09:47 pm

RE: Reason I won't make Texas cheese toast anymore (Follow-Up #7)

posted by: ravencajun on 01.03.2012 at 02:06 pm in Kitchen Table Forum

it is great and I have made up a ton of quick meals and snacks you can make with the various flavors of it.
I do mini pizzas . In fact here is my recipe file on a few I have made.

Texas toast pizza:
New York brand Texas Parmesan Toast slices
Pepperoni slices
Grated/shredded cheese (your choice)
Pizza sauce or spaghetti sauce
Place the Texas toast slices (frozen) on a piece of foil or on a cookie sheet top with a spoon full of the sauce, then add the pepperoni slices, and top with the grated cheese. Heat in 425 oven for 7-9mins.

Texas toast Mexican treats:
New York brand Texas Parmesan Toast slices
Salsa
Refried beans (black beans or regular) Heated
Grated/shredded cheese
Place the Texas toast slices (frozen) on a piece of foil or on a cookie sheet top with a spoonful of salsa, then spread on preheated refried beans, and top with the grated cheese. Heat in 425 oven for 7-9mins.
you can add chopped tomatoes and sour cream after heated if desired. ( I like black olive slices)

Texas Toast Mini Muffs (muffaletta)
New York brand Texas Parmesan or Cheese Toast slices
Thin sliced hard salami or Lebanon bologna
Thin sliced ham or turkey
Muffaletta olive mix
Grated/Shredded cheese
Place the Texas toast slices (frozen) on a piece of foil or a cookie sheet. Top with the sliced meat (2 slices 2varities). Spread the olive mix over the meat. Top with shredded cheese. Heat in 425 oven for 7-9 mins.

these are great if you have kids over and need a quick fix.
Oh now I want a mini muff and I don't have any of that stuff on hand! I used to always have a box of that toast in my freezer.

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clipped on: 01.04.2012 at 10:29 pm    last updated on: 01.04.2012 at 10:29 pm

RE: Ideas needed for Brunch.... (Follow-Up #15)

posted by: carla35 on 08.06.2009 at 04:32 pm in Kitchen Table Forum

Yes, the gooey butter cake can be made with a cake mix. Here's a recipe. It really goes over well and is something different. Do NOT serve warm -- In fact, I usually make it the day before and even refrigerate it over night to set it a bit. For a lemom variation, use a lemon cake mix and add a couple teaspoons of fresh lemon juice into the top cream cheese mixture before cooking instead of the vanilla. YUMMY...

ps...don't worry if the top browns slightly... when it cools it should look better. Also, I'm surprised the recipe doesn't list this... but save a little of the powdered sugar for dusting on the top after the cake has cooled (like you would do with brownies). It looks nicer and is very tasty, and is almost alwasy done with gooey butter cakes.

Here is a link that might be useful: Gooey Butter Cake

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clipped on: 09.27.2009 at 11:33 am    last updated on: 09.27.2009 at 11:33 am

RE: Ideas needed for Brunch.... (Follow-Up #18)

posted by: naughtykitty on 08.06.2009 at 08:29 pm in Kitchen Table Forum

To make a fruit salad extra special, I like to cut strips of fresh mint in it. Yum!

I second (third?) Bellinis or mimosas.

Yogurt with fruit, granola and nuts

Bagels with cream cheese and salmon (with capers, tomatoes, red onion)

Quiche

Pastries (cinnamon roll, coffee cake, etc)

Oatmeal bar? Serve with different toppings.

I love brunch. Have fun!

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clipped on: 09.27.2009 at 11:32 am    last updated on: 09.27.2009 at 11:33 am