What's Cookin'?

[gothicmom]

A few more Holiday favs.

Hankey Pankies

1 lb ground beef

1 lb sausage

1 lb velvetta cheese

1 package party rye bread (usually found in the deli or bakery section)

Brown the ground beef and the sausage. Drain. Add the velvetta and stir to melt.

Spoon onto the bread and place on a baking sheet. Place under the boiler until the tops are browned. About 5-7 minutes.

Sausage Bisquick Rolls

2c. Bisquick

1 lb hot sausage

1 lb shredded cheddar cheese (16 oz.)

8-10 shakes of hot sauce

Mix together thoroughly. Roll into 1 inch balls and place on a baking sheet.

Bake at 350 degrees in an electric oven and 400 degrees in a gas oven, for 12 minutes.

Makes about 4 dz.

Shake some hot sauce on it before you eat it!

Cracker Toffey

38 saltine style crackers

1 c. butter

1c. brown sugar

1 12 oz. bag chocolate chips (i prefer semi sweet)

Line baking sheet completely and over the edges with foil. Lay out crackers edge to edge on the foil.

In a sauce pan melt butter and add sugar. Boil for 3 minutes, DO NOT STIR!!!!

After 3 minutes, remove from heat, stir, and pour over crackers.

Bake at 400 degrees for 5 minutes.

Spread chocolate chips over the toffey and spread to cover. The chips will melt as you work.

Allow to cool then break into 1 inch pieces.

[Chris1]

No Bake Cookies

melt: 2c sugar

        1/2  c. mini marshmellows

        1/2 c. REAL butter, not margarine

        1 t. vanilla, which I always seem to forget!

        1/2 c. whole milk

        3-4 T. unsweetend cocoa if you want chocolate cookies

Boil for 2 minutes....do not stir while its boiling-don't worry, it will not burn or stick to your pan!

Completely remove from heat-that means if you use an electric stove move the pan off the hot burner.

Add: 1/2 c.crunchy paenut butter

        3  c. quick oats, the kind that cook in 1 minute not 5.

After it's all mixed together quickly drop by spoonfuls onto waxed paper.  Let cool by room temp.

<{POST_SNAPBACK}>

That looks easy, got a picture of what it should turn out like?

(yeah, I'm domesticated after only three months of marriage )

[gothicmom]

You've never had a no bake cookie???

What kind of person ARE you???? :laughing:

[gothicmom]

Corn Beef Briscuit with veges

I put carrots, onions and celery in the bottom of the cock pot, put the meat on top, covered with water and added the seasonings. Cooked on high for 3 hours then low for about 4 hours. !5 minutes before serning remove meat and lwt it rest. Add cabbage to the veges and broth and let sit for 15 minutes! Mmmmm

Served with bread and rice a roni broccoli and cheese!

[Chris1]

You've never had a no bake cookie???

What kind of person ARE you????    :laughing:

<{POST_SNAPBACK}>

Deprived

:grin:

'Twas Mince pies when I were a lad

:smiling:

[gothicmom]

It's not a very good picture. Kind of looks like a pile of poo but they are very yummy!

[fallennon]

Does anyone know a good way to cook king crab legs?

[deadcoldgothgirl]

^^I normally just boil them

I had tacos today. It isn't fancy, but it was in my fridge. I have to finish eating the tacos before I make something else.

Does anyone know where to find skull molds for making sugar skulls? I have a basic recipe but I need the mold. If that works out I'll be happy to share it with you all.

[Troy Spiral (13)]

I don't cook so much as "burn" things.

I just "cooked" some lean cuisine spring rolls in the microwave. I like to bring them to a fine simmer at 100% power for 6 minutes and top them off with an equsisite roll of paper towel to uh... release, the grease, I mean marination that forms on the outside of them. I find they go well with a fine vintage 2011 instant tea or cool refreshing "natural" tap water.

[Troy Spiral (13)]

^^I normally just boil them

I had tacos today. It isn't fancy, but it was in my fridge. I have to finish eating the tacos before I make something else.

Does anyone know where to find skull molds for making sugar skulls? I have a basic recipe but I need the mold. If that works out I'll be happy to share it with you all.

Atre de Mexico Galeria, 8 Nickel's Arcade

734.662.9770 Ann Arbor, MI 48104

Peaceable Kingdom, 210 S. Main St.

313.668.7886 Ann Arbor, MI 48104

Xochis, 3437 Bagley Street

313.841.6410 Detroit, MI 48216

According to this website:

http://www.mexicansugarskull.com/support/retail_locations.html

If you mean the "day of the dead" ones.

I'm sure theres many places to get them in mexican town.

[deadcoldgothgirl]

^^Thanks. And we need to get you some home cooked food. I love cooking, I just don't like wasting food. Hence the fridge tacos.

[deadcoldgothgirl]

I just had some awesome mostacholli. Nummy.

[phee]

My brain.

[deadcoldgothgirl]

Tonight I'm having either beef tips and broccoli or Quesadillas. I'm not sure which yet.

[Class-Punk]

I will attempt to make some chocolate cookies tonight.

-

Edit, used this recipe:

HERSHEY'S EASY DOES IT CHOCOLATE

COOKIE RECIPE

1 1/4 c. butter, softened

2 c. sugar

2 eggs

2 tsp. vanilla

2 c. unsifted all purpose flour

3/4 c. Hershey's cocoa

1 tsp. baking soda

1/2 tsp. salt

1 c. finely chopped nuts (opt.)

Cream butter and sugar in a large mixing bowl. Add eggs and vanilla. Blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in nuts if desired. Drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. Cookies will be soft. Cool on cookie sheet until set, about 1 minute. 4 1/2 dozen.

Note: I had to bake them for much longer than 9 minutes. When they're done they are a little harder around the edges and have a consistency similar to fully-cooked chocolate cake.

Edited October 13, 2012 by Coffeenated

[TronRP]

Beef stock rice.

Mini egg, bacon and cheese calzones

yummm

[eatdirt426]

I found this recipe in a food network magazine about three years ago. I make it every Turkey day and I just made this tonight for the coaches and volunteers that teach my sons hockey. I thought since Turkey day is coming up I would share it with everyone. It takes about four hours from start to finish including baking time. The recipe yields only one tart, you can convert it to a pie just use a pie pan instead of a tart pan. ENJOY!

Ingredients

For the Dough:

1 cup all-purpose flour, plus more for dusting

1/2 cup Dutch-process cocoa powder

1/2 cup confectioners' sugar

1/4 teaspoon salt

1 stick cold unsalted butter, cut into 1/2-inch pieces

1 large egg, beaten

For the Filling:

1 1/2 cups pecan halves

10 tablespoons unsalted butter

6 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

2/3 cup light corn syrup

1/4 cup packed dark brown sugar

3 large eggs, beaten

3 tablespoons bourbon

Directions

Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.

Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.

Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely.

Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.)

Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.

[TronRP]

Nishiki Rice

[TronRP]

French Fry Hash

[TronRP]

Seasoned Prime Rib

Nishiki Rice

Sweet Peas