Posted on 12/18/2010 5:40:18 AM PST by libertarian27
CHOCOLATE OATMEAL DROP COOKIES (No Bake)
1/4 c. cocoa
1 3/4 c. granulated sugar
1/2 c. milk
1 stick butter
pinch of salt
Boil about 3 minutes after it begins to boil. Stir until it starts.
Remove from heat.
Add 1/2 cup peanut butter and 2 1/2 cups oatmeal.
Drop by teaspoon onto sheet of wax paper. Do not cook.
PEANUT BUTTER FUDGE
(you can half this recipe)
4 cups sugar
1/2 cup light corn syrup, or white Karo syrup
2 sticks unsalted butter
1 cup evaporated milk
1 tablespoon pure vanilla extract
9 ounces (1 cup) smooth peanut butter (recommended: Jif)
2 heaping tablespoons marshmallow cream
Lightly grease a 9 by 13-inch pan and set aside.
In a large saucepan, combine the sugar, corn syrup, butter, and evaporated milk. Cook over medium heat, stirring occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.
Remove from the heat and stir in the remaining ingredients. Beat the mixture with a large wooden spoon until it starts to get stiff. Pour into the prepared pan and let harden.
Merry CHRISTmas to all....enjoy!
I make those chocolate oatmeal no bake cookies - they are pure evil!!!!
I try to only make them only once a year because I can’t stop eating them - In my case, it’s best to make them and get them out of the house....lol
Thanks.
Copied.
Merry Christmas.
More to come.
I don’t wanna brag about it or anything, but I think I’ve tinkered enough with a recipe to come up with a magnificent Gluten-Free & Lactose-Free recipe for fruit filled Kolache cookies! Yeah, that recipe that includes butter, milk, cream cheese, and wheat flour. That one.
I’ll know on Christmas Eve if they passed the taste test.
*fingers crossed*
Recap for this week’s thread - Great mix of wonderful recipes!
(Please don’t post any more recipes on this thread - visit this week’s thread and add your recipe there, thanks!)
Appetizer* 5 Blue Cheese Dip (Dressing)
Appetizer* 14 Guacamole de la Rey
Appetizer* 28 BROWN SUGAR SMOKIES
Appetizer* 57 Sausage Rolls
Appetizer* 67 Cheese Dip
Bread* 16 Cinnamon-Raisin Bread
Bread* 67 Sopapillas
Dessert* 12 Peanut Butter Balls
Dessert* 17 RACHEL RAY FUDGE WREATH
Dessert* 20 Raised Potato Doughnuts
Dessert* 26 Ginger Snaps
Dessert* 29 Oreo Truffles
Dessert* 34 FUDGE
Dessert* 41 Candied Cereal
Dessert* 60 No-Bake Pumpkin Pie
Dessert* 68 Aunt Rita’s lemon squares
Dessert* 81 Chocolate/Peanut Butter Oatmeal Derop Cookies (No Bake)
Dessert* 81 PEANUT BUTTER FUDGE
Drink* 79 LIZ’S EGGNOG LATTE
Meal* 6 calzone
Meal* 21 Cheesy Wine Chicken
Meal* 22 Chicken Tetrazizini
Meal* 33 RIVERBEND CHICKEN
Meal* 36 Chicken Picatta
Meal* 38 Deep fried babyback ribs.
Meal* 54 Chicken Noel
Side* 13 Moroccan Salad
Soup* 48 BAKED POTATO SOUP
Soup* 70 QUICK CUP OF POTATO SOUP
This week’s thread
Weekly Cooking Thread (Merry Christmas)Dec 25
http://www.freerepublic.com/focus/chat/2647463/posts?page=2
Very nice, hoagy62.
Thanks for posting the receipe.
I don’t really cook, but was inspired, in spite of reading this”(This’ll take a while, but have patience…it’s worth it.)”. A while? You’re not kidding! How do you put this together in an hour?
I only had whole wheat flour to make the rue. I’m pretty sure the rue wasn’t supposed to look like that. lol.
I also couldn’t resist frying the sliced onions with 2 cloves of chopped garlic in the bacon grease before I added them to the broth. I also used ‘old’ cheese.
All in all, a wonderful soup that tastes like a fully loaded baked potato!
Even when I mess it up. ;-)
Happy New Year!
You didn’t screw anything up. You can pretty much use whatever flour you want to. And the idea to saute’ the onions and garlic in the bacon grease was a brilliant idea! I may have to try that as well!
Glad you liked it! You’re very welcome.
Please add me to your list.
Thanks.
You’re added!
(REVISED)Chicken Tetrazizini
This makes two-2QT casserole batches (Bake one and Freeze the other)
Ingredients:
6T Butter, 1LB Muchrooms, 1/2C Flour, 3 Cups Milk, 1Can(2cups)Chicken Broth, 3/4C Dry White Wine(or Dry Vermouth), 3C Parmesan(or mix up cheese but concentrate on Parmesan), 1/2t Thyme (or Tarragon), 1LB linguine noodles(broken in half), Chicken chunks from 1 Bird, Vegetables(peas/beans/broccoli, etc), Salt&Pepper.
Method:
In 2T butter, saute mushrooms~set mushrooms aside
In same pan melt 4T butter, add flour(stir to combine-cook a bit), add milk-broth & wine a bit gradually. Bring to boil then simmer.
Add 2 cups Parmesan(or cheddar & parm, etc.)and 1/2t Thyme(I’m partial to Tarragon so I substitute that) to the sauce. Salt&Pepper.
Add al dente Pasta, chicken pieces, mushrooms and any vegetables you want for the dish.(1+cup or so)
Makes 2-2 Quart casseroles
Sprinkle with 1/2C Parmesan on each.
Bake one 30 minutes/ let stand 10 minutes.
(2nd casserole- wrap unbaked and freeze. Thaw and bake as above)
Great for potluck - bake one for the party and have the other later in the week for dinner.
What temperature for the oven?
350?
400’ for 30 minutes
Did I mess that recipe up or what! aargh
Thank you so much for catching all the mistakes
I hope no one made it with the wrong amount of milk - they’ll think I learned how to cook from bricklayers....yickes
I wanted to try this as a lasagna. Do you think it will set up or should I just do it as a casserole? I plan to use a 9x13 pan.
Give it a go - I would think you’d want to get the sauce at a decent thick consistency- something on the lines of the look of a pasta sauce.
Play with it - maybe add cream for some of the milk - or cook down to thicken more - add more Parmesan, etc. If it’s too loose I don’t know how well it would set-up.....
I bet it would make a nice lasagna.
I’m getting to like white lasagnas more than the reds nowadays....I’m not a big tomato person anyway.
BEST FR POST EVAR!
mmmm…sounds good!
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