What's for dinner/supper tonight? - RECIPES

[caglewis]

You are very welcome! I love cooking, and have always and still mostly "do it myself" even though just for me alone now that my kids are grown, gone, and far away. I'm now cooking/eating mostly "low-carb" to achieve weight loss. But those muffins meet most of my nutritional requirements, travel well over a long period of time, and are delicious either now or later, warm or cold.

[starbase_318]

Does anyone have a tried and true peanut butter fudge recipe, no bake cookie recipe and any type of cinnamon hard candy?

[caglewis]

I've never been much of a candy maker - never any kind of "hard" candy
But I made these no-bake cookies over and over again when my kids were growing up. However, I can't make any of these recipes anymore because I have a grandchild with a severe peanut allergy.

NO-BAKE CHOCOLATE OATMEAL COOKIES - from Ohio State Grange Cookbook

1/2 Cup margarine
2 Cups granulated sugar
1/3 Cup cocoa powder
1/2 Cup milk
1 tsp vanilla extract
1/2 cup peanut butter
3 Cups dry oatmeal [either regular or quick-cooking]

In a saucepan combine first 4 ingredients
Bring to a boil, and boil for at least 1 minute
Remove from heat and stir in vanilla, peanut butter, and oatmeal
Stir til firm, and drop by spoonsful onto waxed paper lined pan
Allow to cool. Store in tightly covered container

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Do you know what BUCKEYES [the candy] are? Here's a less complicated "fake Buckeye"

NO-BAKE PEANUT BUTTER BALL SQUARES - from Ohio State Grange Cookbook

1/4 Cup margarine, melted
1 Cup peanut butter - creamy or chunky
1/2 tsp vanilla extract
1 1/4 Cups packed brown sugar
1 1/3 Cups confectioners [powdered] sugar

1 Cup semi-sweet chocolate chips
5 Tbsp margarine

In a bowl, combine first 5 ingredients and mix well
Press mixture firmly into a lightly greased 8" X 8" pan
Melt the chocolate chips and margarine together - stovetop or microwave
Pour over mixture in pan, spread evenly, and chill 2 hrs. Cut into 2" squares

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I never made peanut butter fudge - just chocolate using the marshmallow cream recipe on the label. So this isn't "tried-and-true", but here's a recipe I found repeated in both the Ohio State Grange and Favorite Recipes of America cookbooks. It calls for using an electric skillet to maintain the needed temperature rather than a pot on a stovetop using a candy thermometer and "soft ball" testing.

SKILLET PEANUT BUTTER FUDGE

2 Cups granulated sugar
3 Tbsp margarine
1 Cup evaporated milk
1 Cup minature marshmallows
1 [12 oz] jar peanut butter - creamy or chunky
1 tsp vanilla extract

In an electric skillet combine sugar, margarine, and evaporated milk
Set heat control at 280 degrees F.
Bring mixture to a boil, stirring constantly - boil for 5 minutes
Turn off heat. Add marshmallows, peanut butter, and vanilla
Continue stirring til well blended and pour into greased 8" X 8" pan
Cool thoroughly and cut into squares.

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Are these the kind of recipes for which you were asking? I remember them as delicious and relatively easy! I haven't fixed these - or anything like them - recipes in such a long time that I really can't call them "tried-and-true", or claim any recent experience [none] with actually fixing them. But I used to!

For weight-control reasons I must pay much more attention to limiting the carb, calorie, and cholesterol count of the food I eat these days, so I rarely eat - let alone cook - any kind of deserts/candies now. I DO cook for myself with an emphasis on "low-carb" and rarely eat out!

Rush Limbaugh recently ridiculed Michele Obama's promotion of healthy eating and more exercise. Didn't Laura Bush promote "reading"? Was that equally "wrong" or inappropriate?
How about Nancy Reagan's anti-drug "Just Say No" campaign which was widely ridiculed? Of course she spent a lot of taxpayer money on fancy dishware and decoration of "her" house, rather than "wasteful" spending on programs for those less fortunate. Is not "overweight/obesity" a very expensive problem for both public health medical providers and private insurance providers?

[caglewis]

I started this thread to share recipes, suggestions, and methods of cooking for all of us who are expected to put meals on the table evening after evening while complying with all the individual preferences, medical limitations, and personal goals/needs of our families and ourselves.
I probably ate more carbs in the last 5 days than in the previous 5 months. Holidays are hateful, tempting, destructive times for all of us battling a weight or any other health-related problem.
And aren't we called "Scrooges" for even asking others to consider OUR limitations and preferences?
Got that message - years ago we [my teenage children and I] arrived back home from a Christmas trip to my father's house, and I said, "Thank goodness we don't have to do THAT again for 364 days!"
My kids were appalled at that sentiment and called me a serious SCROOGE!! They were right then, and my feelings haven't changed since! Holidays are hateful: exhausting, fattening, and expensive!

Trouble is - you've still got to fix supper/dinner tonight and tomorrow and every other night long before/after any holiday hoopla. So - scrooge or holiday-lover - whichever - what are you cooking?
I did not lose any weight in the last month - but I didn't gain any either. I guess that's a "plus"?

[caglewis]

BISQUICK SAUSAGE CHEESE BALLS - makes about 5 - 6 dozen

1 lb uncooked bulk pork sausage
3 Cups Bisquick baking mix [or reasonable other brand facsimile]
4 Cups [16 oz] shredded cheddar [or any mixed blend] cheese
1/2 Cup grated Parmesan [or blend with Romano/Asaiago] cheese
3 tsp dried herbs [parsley, rosemary, oregano - your choice]
1/2 Cup milk

Heat oven to 350 F degrees, and lightly grease or spray a large shallow baking pan
In a lg bowl, thoroughly work [knead] dry ingredients and cheese into the raw meat
Add milk and mix all together well either by hand or with a spoon
Shape mixture into 1" balls and place them on the lightly greased/sprayed baking pan
Bake for 20 - 25 minutes until browned all over - stirring/turning occ as needed
Best served warm - but they're just as good at room temp or even cold - and store/freeze well
And they re-warm easily/quickly in either oven or microwave on a microwave-safe bowl/plate

I had forgotten how good these are. Eating "low-carb" kind of puts this on my "forbidden" list - but they're small and by definition "portion-controlled" so eating a couple [or 4] won't break your calorie bank. I took a batch to my daughter's house for Christmas Eve brunch, and they were a big hit.

[caglewis]

I'll bet everyone on here EATS- Does no one cook, or want to talk about cooking, or have recipes to contribute anymore? How about weight-loss or other health-related discussions? Where did those topics go?

I was without a computer or any internet connection for a few weeks - which I felt as a great deprivation - mercy - I can't belive how dependant I've become on having a functioning computer -
Yet somehow I managed to LOSE 10 lbs over the whole month-long Holiday period without a computer while having fattening food treats frequently available as tantelizing incentices to destroy my resolve.

So, OK - I can't cook or eat the fattening "good stuff" any more ever again - but I still have to EAT every single day as do we all - RIGHT?

[Leo Byrd]

Lime-ade chicken

Cooking Time: 30 min

1 tablespoon vegetable oil
6 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper

1 (6-ounce) can frozen limeade concentrate, thawed
3 tablespoons brown sugar
3 tablespoons ketchup

Instructions
In a large skillet, heat oil over medium-high heat.

Sprinkle chicken with salt and pepper. Add chicken to skillet, and cook 4 minutes on each side; remove chicken from skillet.

Add limeade concentrate, brown sugar, and ketchup to skillet; bring to a boil. Cook 5 minutes, or until thickened, stirring constantly. Return chicken to skillet, cover, and cook 6 to 8 minutes, or until no pink remains and juices run clear.

[caglewis]

I've fixed chicken that way many times [don't remember where I first saw it] and it is REALLY good!
Frozen Lemonade rather than Limeade concentrate 6-oz can also works to provide the citrus favor.
I left out the brown sugar altogether, but added way MORE herbs and spices - poultry seasoniong, Italian seasoning, garlic and herb - when I first cooked it - just my choice - and found I didn't miss the sweetening in the recipe at all; so I've just kept on leaving out the sugar whenever I've fixed it!
You're supposed to serve it over cooked rice or noodles, both of which are way too "high-carb" for me; so I pour it over lettuce greens like "dressing" as a SALAD! Serve it any way you want - with or without sugar or a starchy base. I agree it's delicious and fairly quick and easy to fix! Thanks.

[BubbleGumTiger]

Hillbilly Baked Beans

Serves: 8

Cooking Time: 6 hr

Ingredients

1/2 pound ground chuck
1/2 cup chopped onion
1 1/2 cups barbecue sauce
1/3 cup packed light brown sugar
1/2 cup water
1 (15-ounce) can kidney beans, drained
1 (15.5-ounce) can butter beans, drained
1 (16-ounce) can pork and beans, not drained
1/2 cup crumbled cooked bacon

Instructions
In a 5-quart slow cooker, combine meat, onion, barbecue sauce, brown sugar, and water; mix well. Stir in remaining ingredients, cover, and cook on low setting 6 hours, or on high setting 4 hours. Serve immediately.

[caglewis]

I've eaten this [or something very like it] fixed for a family gathering by my Defiance, OH, cousins - who are way closer to Michigan than KY and definitely flatlanders not hillbillies - and it's delicious.

Pick-N-Save has had some amazing specials recently. Last week was "salad week" - if you bought 2 bags of salad greens [2/$4.00] you got 1 cucumber, 1 green pepper, 1 pint box of grape tomatoes, and 1 bottle of salad dresssing FREE! I've laid both sliced grilled steak and chicken breast pieces on top of a salad made with those ingredients and eaten royally for several meals!
This week apparently it's "stew week" - if you buy 2 bags of potatoes [2/$5.00] you get 1 lb of carrots, 1 bunch of celery, and 2 lbs of onions FREE! Just add some/any meat to it to make stew.
Of course, I'm not eating potatoes at all these days, but I could donate them to the City Mission and eat all the rest, couldn't I? What GREAT buys - what a good idea as a marketing promotion!

[grndma1]

I'm making some salsa for the BCS Championship game tail gate party tonight. All healthy as well. One each, green bell peper,red bell pepper,yellow bell pepper,jalapeno pepper diced small. Add some red onion, minced garlic, fine cut calentro,diced fresh tomatos,and lime juice. If you want it hotter, then add crushed dry red peppers. Serve with Tostitto Scoops.

[caglewis]

And you can easily find in our local grocery stores all those raw vegetable ingredients to make that GREAT fresh salsa here in OH in Jan, can't you, for a reasonable price or even "on sale"? That is such a change from when people had to grow, preserve, can, or freeze vegetables/fruits for themselves and do without anything "fresh from the garden" in the winter. Aren't we lucky to have fresh RAW fruits/vegetables easily/readily available all year round - something we just take for granted now?

[BubbleGumTiger]

xtra crispy fried chicken....


Ingredients

1/2 cup milk
1 egg
1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon black pepper
3 cups vegetable oil


In a large bowl, combine milk and egg; mix well. Add chicken, coating completely. In another large bowl, combine flour, salt, and pepper; mix well. Remove chicken from milk mixture then place in flour mixture, coating completely.

In a large deep skillet, heat oil over medium heat until hot but not smoking.

Carefully place chicken in oil and cook 20 to 22 minutes, or until coating is brown and chicken is no longer pink.

Drain on a paper towel-lined platter. Serve immediately.

[caglewis]

3 Lb Super-Bowl Snacks

1 lb ground beef chuck
1 lb ground pork sausage
1 lb Velveeta cheese, cubed fairly small
1 loaf small [2" X 2"] party rye - or any other - bread squares

Thoroughly brown ground meats together in a skillet and drain well
Add Velveeta chunks and stir well to melt them into the meat
Place mixture by spoonsful onto the rye bread squares and spread evenly
Lay them individually on an ungreased cookie/jelly roll baking pan
Bake at 400 degrees 10 min or broil just long enough to brown the tops

Granted, not the healthiest of snacks, but fairly quick and easy to do.
Also can be prepared ahead and frozen to be baked later for a "company" event
These are mostly "off" my allowed list - but they're delicious! [and I ate only 2].

[caglewis]

BEANS AND GREENS SOUP - based on combined Rachael Ray and allrecipes.com - serves 4

2-3 slices thick-cut bacon, diced 1/8 inch
1 medium onion, finely diced
Garlic - diced/grated raw; or dried powder to taste
3/4 pound cremini or mixed wild mushrooms thinly sliced [omitted - I'm not fond of mushrooms]
2-4 medium potatoes, scrubbed, unpeeled, and diced approx 1/2" sq
1 lb thick-cut ham steak, diced approx 1/2" sq [or any kind of cooked sausage links, sliced]
2 cans [15-19 oz] cannellini beans [or any white bean], drained and rinsed
1 tsp Italian seasoning
1 tsp Old Bay seasoning
1/4 tsp grated nutmeg
Salt and pepper to taste
1 quart chicken stock
1 can [10 oz] condensed cream of chicken/celery soup, undiluted
Kale (about a pound), stemmed and thinly sliced

In a large 5 - 6 qt pot, lightly brown diced bacon and onion [do not drain]
Add diced potatoes and mushrooms and cook til softened - 10 minutes
Add diced ham and drained beans and continue to brown - 10 minutes
Add seasonings, chicken stock, and soup; Stir well to combine, and bring to a boil
Add the kale by handsful, stirring to incorporate and fully submerge in the liquid
Cover and reduce heat to simmer til thoroughly wilted and tender - 10 minutes
Garnish individual bowls with some grated cheese of your choice if desired

[caglewis]

Here are some great recipes either for your family or for a company gathering -
Super Bowl party, tailgating, or reunion/holiday potluck carry-in.

http://www.bettycrocker.com/recipes/sou ... 018a32be7f

http://www.rachaelrayshow.com/show/view/1456/

http://beta.abc.go.com/shows/the-chew/recipes

http://www.tasteofhome.com/recipes/Ham- ... 934.728470

HAM AND CHEESE CALZONES

Prep: 20 min. Bake: 20 min.

Yield: 14 Servings


Ingredients
2 tubes (13.8 ounces each) refrigerated pizza crust
1 cup ricotta cheese
4 to 6 ounces sliced pepperoni
2 cups diced fully cooked ham
2 cups (8 ounces) shredded part-skim mozzarella cheese
Shredded Parmesan cheese, optional
Dried basil, optional
Spaghetti sauce, warmed

Directions
Unroll one pizza crust onto a greased baking sheet; shape into a 14-in. x 11-in. rectangle. Spread half of the ricotta cheese lengthwise on half of the dough to within 1 in. of the edges.
Sprinkle with half of the pepperoni, ham and mozzarella cheese. Fold dough over filling; press edges firmly to seal. Repeat with remaining crust and filling ingredients.
Bake at 400° for 20-25 minutes or until golden brown. Sprinkle with Parmesan cheese and basil if desired. Cut into slices. Serve with spaghetti sauce. Yield: 2 calzones ( 7 servings each).

Nutritional Facts 1 serving (1 piece) equals 341 calories, 20 g fat (9 g saturated fat), 65 mg cholesterol, 1,087 mg sodium, 20 g carbohydrate, trace fiber, 21 g protein.

[BubbleGumTiger]

Baked Chicken



1/4 cup all-purpose flour
2 eggs
1/4 cup milk
1 cup fine dry bread crumbs
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon dried basil
8 chicken drumsticks
3 tablespoons butter


Preheat the oven to 350 degrees F.

Place the flour in a shallow dish. In a second shallow dish, beat the eggs with the milk, just until mixed. In a plastic bag, mix together the bread crumbs and seasonings.

Dredge the chicken in the flour, one or two pieces at a time, coating both sides evenly. Dip the floured chicken pieces into the egg mixture, then place in the bread crumb mixture; close the bag and shake to coat well.

Place the butter in a large baking dish and melt in the oven. Arrange the chicken in a single layer over the melted butter, turning to coat both sides.

Bake for 25 minutes; turn the chicken and bake for an additional 25 minutes, or until golden brown and no pink remains.

[BubbleGumTiger]

Tuna and Pasta Salad

2 ounces dried medium shell pasta (3/4 cup)
1 can (3 oz.) chunk white tuna, drained
2 tablespoons sliced green onion
3 tablespoons reduced-fat Caesar vinaigrette salad dressing (divided)
1 tablespoon halved kalamata olives or black olives
1 marinated artichoke heart, drained and chopped
1/2 cup chopped tomato
1 teaspoon finely shredded Parmesan cheese

Directions

Cook pasta according to package directions. Drain. Rinse with cold water. Drain well.
In medium bowl toss together pasta, tuna, onion, 2 tablespoons of the salad dressing, olives and artichoke heart. Toss until combined. Cover and refrigerate for 2 to 24 hours.
3. Drizzle with the remaining 1 tablespoon salad dressing. Add tomato. Toss until combined. Transfer to serving bowl. Sprinkle with Parmesan cheese. Serve immediately.

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[BubbleGumTiger]

Burger and Fries.......no recipe needed.........

If needed head to Wendy's..........