EliteCM.net

As Mike requested, here's a recipe thread that anyone is more than welcome to add to.  I'll start off with a few basics that are always a crowd pleaser.

Guacamole
Ingredients

• hass avacado (4)
• tomato (1 medium)
• yellow/spanish onion (1/2 medium or 1 whole small)
• cilantro (1/2 bunch)
• lime (1)
• salt (to taste)

Method

• halve the avacados, remove the pits, and scoop them out with a spoon into a bowl
• mash the avacado with a potato masher or fork
• dice the tomato and onion and add to the avacado
• rinse the cilantro and finely chop, then add to the avacado mixture
• squeeze lime juice and add salt to taste
• enjoy!

Pico De Gallo
Ingredients

• tomato (4-5 medium)
• yellow/spanish onion (1/2 medium or 1 whole small)
• cilantro (1/2 bunch)
• lime (1)
• salt (to taste)

Method

• dice the tomato and onion into a bowl
• rinse the cilantro and finely chop, then add to the tomato mixture
• squeeze lime juice and add salt to taste
• enjoy!

Keep them coming.... How about the ribs! I've read about them, and ment to try them but, I've never quite gotten around to it!

I'll post that one up a little later.  This summer, I'm going to make my own smoker to do some real BBQ.

Lol you do everything over the top don't you. If your smoking meat I might have to visit.

Tim, I'm making crack dip at Skips when you come down.

Define "Crack dip"?

I'm gonna make my ribs while I'm down there.  Recipe will be up soon.

Crack Dip defined!!

Szilagy’s Super Scrumptious Sensational Slurpin Somethin’ Special Rib Recipe

1 1/2 pounds spare ribs (baby back ribs are better)

1 Big Pot
Fill with hot water, Add:
3 Tablespoons Salt
1 Tablespoon Pepper
1 Onion (Cut in 1/2)
1 Carrot
1 Celery Stalk
1 Cinnamon Stick
1 Handful of Whole Cloves
Cut up ribs to serving portions. Drop in Pot. Bring to boil. Turn down heat. Let simmer or 45-55 minutes.

Remove ribs. Place in caserole dish. Cover with rib sauce and let marinate for 1-12 hours.

Place bone side up in broiling pan and broil 5 minutes. Turn over to meat side and broil another 5 minutes (‘till just starting to char). Remove from oven and place in casserole. Pour rib sauce over ribs and serve hot.

Secret Rib Sauce

1/4 Cup Brown Sugar
1/2 Cup Catsup
2 Tablespoons Cider Vinegar
1 Teaspoon Dry Mustard
1 Teaspoon Worcestershire Sauce
1 Teaspoon Prepared Horseradish

After ribs have been removed from broiling, mix 2 teaspoons corn starch with 2 tablespoons cold water and stir into sauce. Heat in sauce pan until it begins to boil and thicken. Pour over broiled ribs.

I have to cook these i've heard they are amazing!!

Thanks for transferring over Tim. I still haven't been able to access the old forum.

Only mods have access to the old forum.  It will be useful to get stuff over here since the new g7a format is ass backwards.  Let's keep it on topic and keep the recipes coming.

My Lasagna Recipe

(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/lasagna2.jpg)

Start with the following in a pot:
1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped
The flavor of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish. Find the flavor you like the best.

(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/lasagna3.jpg)

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look cooked. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.

(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/ingredi6.jpg)

Add the following:
1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water
Gently stir this into the cooking meat.

(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/ingredi7.jpg)

Add the following:
2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper
Gently stir these seasoning into the sauce.

(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/ingredi8.jpg)

Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering.
I will sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meat sauce the next day to put the rest of this recipe together. For some reason Italian meat sauce taste even better the next day. But that’s up to you.

(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/ingredi9.jpg)

Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
While the noodles are soaking you can make the cheese filling.

(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/ingredi10.jpg)

Put the following in a mixing bowl:
23 ounces (644 g) of ricotta cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.

(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/ingredi11.jpg)

Add the following:
1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped
Mix these ingredients together with a spoon

(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/ingredi12.jpg)

Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/ingredi13.jpg)

Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
Lay 6 noodles across the layer of sauce.

(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/ingredi14.jpg)

Spread half of the ricotta cheese mixture over the layer of noodles.

(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/untitled.jpg)

Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer

(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/ingredi16.jpg)

Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.
It should look similar to the picture above.

<a href="http://s3.photobucket.com/albums/y95/ibcnunv/ECM/?action=view&current=ingredi17.jpg" target="_blank"><img src="http://i3.photobucket.com/albums/y95/ibcnunv/ECM/ingredi17.jpg" border="0" alt="Photobucket"></a>

Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes.

(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/ingredi18.jpg)

Remove from oven and allow to cool for approximately 15 minutes.

Ingredients
(http://i3.photobucket.com/albums/y95/ibcnunv/ECM/ingredi20.jpg)

1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles

Looks like a damn good recipe Piero, but...


I think there's a word missing.


Where's the picture?

You know I had to give you shit.

Itilian food, and ribs combined don't sound good. But, I think its whats for dinner saturday night!

Speaking of Italian food, here's a recipe that I love to make.  This requires some special equipment, but if you don't have a pasta roller, you can go old school and use a rolling pin or just buy fresh pasta.  Fresh pasta is highly suggested, but you can use dry pasta if absolutely necessary.

White Sauce Sausage & Pepper Fettucini
Fettucini
Ingredients

• Semolina Flour - 1 cup
• All Purpose Flour - 1 cup
• Salt - 1 tablespoon
• Eggs - 2-3 large
• Olive Oil - 1 teaspoon

Method

• Mix dry ingredients and make a pile on top of your surface  
• Make a well in the pile of flour.  Mix the wet ingredients in a small bowl and pour into the well  
• Slowly work the flour into the egg mixture a little at a time until a dough forms  
• Knead the dough for about 10-15 minutes.  Ball up the dough and wrap tightly in plastic wrap
• Refrigerate for at least one hour
• After refrigeration, divide dough into 4 to 8 equal pieces and flatten into discs
• Roll discs through your pasta roller a few times, folding the sheets in half after every pass until it has a loose "rubber band" texture  
• Run the dough through the rollers decreasing the size, making the sheets of pasta thinner with each pass until it is at it's second thinnest setting
• Run the sheets of dough through the fettucini cutting attachment for your pasta roller
• Toss pasta noodles with semolina to avoid sticking and set aside in your refrigerator

Sauce
Ingredients

• Sweet Italian Sausage - 1 lb (roughly)
• Orange & Yellow Bell pepper julienned - 1 each
• Light Cream - 2-3 cups
• Butter - 2 teaspoons

Method

• If the sausage is in link form, remove the casing and brown in a pan over medium heat
• When browned, remove from pan with a slotted spoon, leaving the rendered fat/grease in the pan
• Lower the heat to medium low and add butter to the pan
• When the butter is melted add the bell peppers and sweat for about 3-5 minutes
• Add cream and raise the heat up to medium high
• As the sauce thickens, add the sausage back to the sauce and continue to lightly simmer until the sauce has thickened

While the sauce is thickening, cook the fettucini in boiling salted water for about 3-4 minute, or until al dente.  Remove pasta and drain, then add to the pan and toss to combine.

MMM im hungry now.

Crumpets

(http://www1.istockphoto.com/file_thumbview_approve/465936/2/istockphoto_465936_toasting_crumpets.jpg)

Ingredients: 350 g plain flour
1 level teaspoon salt
5ml baking powder
300 ml milk
sunflower, oil for frying and greasing
cooking rings or crumpet rings

How to: Tip the flour into a bowl and stir in the salt and baking powder. Add the milk. (I usually like to add 1 egg too….it’s up to you if you want!) Beat the mixture well for about 5 minutes with a wooden spoon. The mixture should be quite liquid and of a spoonable consistency. Grease the cooking or crumpet rings with sunflower oil and smear a light covering of oil over the base of a solid frying pan. Place the rings on the base of the pan and heat. When hot, spoon in the batter to about half-fill the rings. Cook the mixture over a gentle to moderate heat for about 4-8 minutes. Remove the rings and turn the crumpets over. Cook for about 2-3 minutes until lightly golden.
Serve the crumpets hot with melted butter+honey/syrup. Enjoy!

Even though I ate dinner an hour ago I am now craving some ribs and Crack dip haha

I will have to call my moms friend whom we call "tits" to get her recipe for her rotel dip It is amazing and makes killer nachos

Any easy recipes a novice can whip up in short amount of time?

Well, I tried that about a week ago and it was very good! I was to lazy to make the noodles so I just bought some but I am sure it would be even better with homemade noodles. Next I think I am going to try Piero's lasagna.

Trust me, it's well worth the effort to make the noodles.  Once I started making my own noodles, I never ate boxed noodles ever again.  That was about 7 or 8 years ago.

Home made noodles are the shit!

Made Tim's White Sauce Sausage & Pepper Fettucini last night, and it was fucking amazing!!!

Thanks Tim for "stickying" this topic. I should've done it a long time ago but other shit had come up.

I really got to try The lasagna recipe. Maybe super bowl weekend.

I'm gonna have to write up some more recipes soon.

This is a dead easy recipe that will make you and your guests eat like pigs. I call it Italian Salsa.

Dice green peppers, red peppers or any sweet peppers you like, celery, carrot, Vidalia onion, some tomato, and any other crunchy veggie you like. Make the pieces small enough to easily fit on a cracker. I generally use up whatever I have in the refrigerator.

Get some fresh garlic. I like garlic so I use a whole bulb (bunch). You decide. I take a wide knife and use the side to crush the garlic so the "paper" comes right off. No need to work it more than that.

I like Emeril's original seasoning.

Put a layer of ice in the kitchen sink.

Sautee the Garlic and Emeril's in about 3/8" deep olive oil. You need to pay attention. You want the garlic to START to become a parchment color around the edges. The pieces will continue to cook in the hot oil after you turn off the heat. Take the frying pan and rest it on top of the ice in the sink so the temperature drops fast and stops the garlic from cooking. In the winter, I just go outside and put the frying pan on the snow. The point of this is to get max flavor from the garlic.

When the oil is cold pour it over the diced veggies. Add wine vinegar to taste. If you need more oil, just use regular olive oil for the difference. Make it "soupy." Use a large spoon and stir. It won't spoil, so leave it on the counter top and let it marinate for a couple of hours. (After the meal, I have used the oil and vinegar mixture at the bottom of the bowl as a salad dressing the next day so don't throw it away it has major flavor.

When it is time to eat an appetizer, take a long loaf of Italian bread and slice it lengthwise. Brush the faces with olive oil. Get the barbecue grill hot. Place the halves of the loaves face down and remove when the sides just start to get a lick of black. Cut into "fingers" and serve with the salsa.

Enjoy

Tim, can you move all the recipes to the beginning so they're not mixed in with posts? Even though it's only two pages now, but as this thread gets bigger, the recipes will be easier to find.

I challenge you guys for some camping recipes? Literally a fire, and a camping stove...

I usually just go the hotdog on a stick over the fire route and Smores for desert!  With a camping stove you could even do some burgers or grill up a chicken breast or a piece of fish.   Grilled cheese is easy to make on a camping stove as well.  If you bring a pan you could easily make eggs and bacon for breakfast on the camping stove.  Most of this assumes you bring a cooler with you though. 

Yeah we will have cooler... Not that crazy lol.

(http://i117.photobucket.com/albums/o80/dieselphle/pizza-cupcakes-9.jpg)
Pizza cupcakes

Yield: 12
Ingredients:

1 1/2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (optional: additional 2 tbsp milk)
1 cup mini pepperonis
1 cup shredded mozzarella cheese

Additional 1 cup of mozzarella cheese and 1 cup of mini pepperonis for topping
Directions:

1. Preheat oven to 400 degrees F. Line a 12 cupcake pan with liners. (Note: Some commenters have suggested it's better to grease and bake directly in pan because the muffins will stick to the liners. It's less messy with the liners but the exterior of the batter does stick to the liners, so if you don't want that I would suggest baking directly into the muffin pan.)

2. Mix 1 1/2 cups flour, sugar, salt and baking powder. Add in vegetable oil, egg and 1/3 cup milk into flour mixture and stir until batter is smooth. It will be sticky. (Add in another 2 tsbp milk if desired.) Fold/stir in cheese and pepperoni. Fill muffin cups about 2/3 full.

3. Bake for about 18 minutes until muffins turn out golden and knife inserted comes out clean. Right before eating, top muffins with more cheese and about five slices of mini pepperoni and bake for 4-5 minutes at 350F until cheese is melted. Serve immediately.

(http://i117.photobucket.com/albums/o80/dieselphle/CheescakeStrawberries.jpg)
Cheesecake Filled Strawberries

-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Both of those recipes look awesome.  I'm going to have to give 'em a try when I get home.

Going camping in two weeks, where are the camping recipes??

We had pan fried Italian sausage glazed with disorono

Strawberries and Pizza cupcakes look sick!

http://www.chow.com/recipes/29029-thanksgiving-turkey-cake

I gotta try this one year! I'll dig around for camping i-dears lol

http://m.allrecipes.com/recipe/51051/cowboy-casserole

Mmmmm

(http://i117.photobucket.com/albums/o80/dieselphle/425065_3632001483538_1769777980_n.jpg)

Don't forget to bring these with you! Lol

^I like your style.

That's a riot

Since all of Ya'll are into cooking and such, I need some advice. Most of the meat I consume on my diet is chicken. What are some good ways to season chicken? Also, What are some recommended seasoning options for brown rice. Usually I cook the rice all at once and portion it out. Thanks for the input.

Complete seasoning. Mojo criollo. Or in the words of epicmealtime, custom Jack Daniel's sauce.

I really enjoy lemon pepper on chicken

Marinated chicken is awesome :) cooking in foil or cooking bags keeps in the flavor too.

Foil pouch with chopped onions and peppers...

That sounds like camp fire cooking. Noms.

I baste mine with a 3:1 mixture of red wine vinegar and BBQ sauce.  Baste every 5 minutes for 30 minutes on low heat.

Country, instead of rice, check out quinoa. It's a grain and is a complete protein. Another trick is to use chicken or vegetable broth to cook your rice in instead of water.

Basmati rice is pretty good too, slightly aromatic...

Lot of good ideas! Thanks folks, I will have to try some of these. I used Mcormicks(sp) molasses bacon flavored seasoning on the chicken last night, I will find out how well it tastes today I reckon

I've got a recipe for chicken that I made last night. It turned out really good too.

I've got a recipe I need to post for sweet potato chips

Ooh! I'm such a sucker for sweet potatoes!

I fucking love me some sweet potato

Oh I am too!

Burger King has sweet potato fries right now for the summer!

There not very good though

That's because Burger King sucks.

Take sweet potatoes and cut them in to wedges (think steak fries), then roast them in the oven and brush on maple syrup every 5-10 minutes.  Fucking delicious.

You Canadians and your maple syrup.  You put that on everything.

I don't use it that often, maybe once or twice a year: on my Chocolate maple cashew pie, and butternut squash ravioli.... (pie was so rich, no one ate it, so I don't make it anymore..)

Maple Syrup is awesome.. especially on bacon..mmmmm bacon...

It's actually the Vermonters that you need to watch out for.  I went over to my buddy's house and he had a GALLON jug of maple syrup in his refrigerator.  ???


I usually cook bacon in the oven since it comes out better.  Sometimes, I take pecans and chop them up in a food processor with brown sugar and spread that on top of the bacon for the last 5 minutes it cooks.  So delicious!

Motion Seconded!

One of my friends hosted a party where he slow cooked bacon for it.  I was helping him prepare food for the party, and all I could remember was how tantalizing the smell of bacon for 4 hours was.  It was some of the best bacon I've ever had.

Go on...

There should be a recipe for the slow cooked bacon Mark.

BTW, the thick cut bacon at Peter Luger was better than the steak. Srsly!

A recipe..  hmm..

It was pretty simple.  We literally just laid bacon out on a wire rack, put it in the oven for at least a couple hours, and then ate it.  Nothing fancy, just pure bacon that was purchased from a butcher that morning.  It was a few years ago when we did it, so I don't remember the exact temperature, but I think it may have been 250.

If I were to do it again, I would probably put it in the oven at 325 or 350 for about half an hour or so.

Craving bacon like crazy... Thanks guys

I may go get some thick cut bacon for breakfast tomorrow.

Assholes. Now I want bacon. I did have a bacon, egg and cheese crossainwich for breakfast this morning. It was tasty.

Sweet potato chips,

Slice into chips, turn on grill, place chips on grill, drizzle with olive oil, and sprinkle on brown sugar. Grill for a few minutes and there ya have it

Anybody in or around southern NH tomorrow PM me, having our huge annual cookout! Making a whole bunch of recipes :)

I gotta put the buffalo chicken dip recipe I have on here, it took me a year of begging to get it from my friend lol

I want that.

That chicken dip sounds awesome! A guy I know in Illinois makes an awesome chicken dip. And I almost applied for a job in NH the other day

Do it! Lots to do out here! And i need more accord buddies here! ;)

Still waiting on that chicken dip recipe. Football season is starting.

Ingredients
2 (10 ounce) cans chunk chicken, drained, like Tyson Precooked strips
2 (8 ounce) packages cream cheese, softened
3/4 Frank's Red Hot®
1 1/2 cups shredded Cheddar cheese
1 Jar of Marie’s Super Blue Cheese Dressing (in produce aisle)
Cut up chicken strips into small pieces, put into sauce pan, place on low heat like 3 or 4.
Put in frank’s red hot buffalo sauce, stir until blended.
Put in both containers of cream cheese, stirring each one until all blended.
Put in Marie’s super blue cheese dressing, stir until blended.
Put half the bag of shredded cheese in the mix, stir until all melted and blended. Preheat oven to 325.
In a shallow pan, like a wide meatloaf pan, put all the mix from the pan. Sprinkle remaining shredded cheese in a thin layer over the top of the dip. Cook for 20 min.
I use fritos scoops, but you can use any chip/cracker that has some girth because the dip is pretty heavy,
Enjoy!
(This stuff is awesome and corrosive! I left it in a pan for the better part of a week in the fridge and it ate pin holes in the metal! Lol)

Is it edible if it's corrosive? I'm scared for my insides.

Lol...yeah it's safe...i don't think it's in your system long enough...if you know what i mean lol i eat it anyway

(http://i117.photobucket.com/albums/o80/dieselphle/phpThumb_generated_thumbnailjpg.jpg)

http://www.chow.com/recipes/29029-thanksgiving-turkey-cake (http://www.chow.com/recipes/29029-thanksgiving-turkey-cake)

Recipe above, there was way too much to copy and paste.. :)

That just doesn't seem right.

Stole this from Reese's... looks delicious!

INGREDIENTS:

    PEANUT BUTTER CRUMB CRUST(recipe follows)
    1-1/3 cups (8-oz. pkg.) REESE'S Minis Peanut Butter Cups, divided
    1/2 cup REESE'S Creamy Peanut Butter
    1 package (3 oz.) cream cheese, softened
    1/2 teaspoon vanilla extract
    1 cup powdered sugar
    1/2 cup milk
    1 tub (8 oz.) frozen non-dairy whipped topping, thawed
    Additional whipped topping or sweetened whipped cream

DIRECTIONS

    1 Prepare PEANUT BUTTER CRUMB CRUST. Set aside 1/3 cup mini peanut butter cups for garnish. Coarsely chop remaining peanut butter cups;     set aside.
    2 Combine peanut butter, cream cheese and vanilla in large bowl; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped peanut butter cups. Pour into crust.
    3 Cover; freeze several hours or until firm. Soften slightly before serving. Garnish each slice with whipped topping and 1 to 2 mini peanut butter cups. Cover; freeze leftover pie. 8 to 10 servings. PEANUT BUTTER CRUMB CRUST: Heat oven to 350° F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed) and 1/2 cup powdered sugar. Place 1/4 cup REESE'S Creamy Peanut Butter and 3 tablespoons butter or margaine in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9-inch pie plate. Bake 5 minutes. Cool completely. NOTE: 1 extra serving-size packaged crumb crust (9 oz.) may be used instead of PEANUT BUTTER CRUMB CRUST.

I wanna eat the fuck out of that Thanksgiving turkey cake. 

http://crockpot365.blogspot.com/2008/10/crockpot-cream-cheese-sausage-and-rotel.html?m=1

Making this right now....oh my god it's so good!

LOL'd when I read this:


I bet it does taste good though.

Yeah that cracked me up too! Lol! This dip is deadly...I had 3 people ask me for the recipe at the party...it's so easy!

I really want to try the Texas Brown rice.

http://www.bodybuilding.com/fun/never-be-bored-again-5-creative-ways-to-prepare-brown-rice.html (http://www.bodybuilding.com/fun/never-be-bored-again-5-creative-ways-to-prepare-brown-rice.html)

This r3cipe is so simple, and I have no idea why my grandmother protected it like it was a life altering secret.. lol My family calls them "Cheese Things" (creative I know lol)

I package (brick) of velveeta cheese,
Half an onion
I pound of bacon

-cook the bacon.
- cut onion into quaters
-cut velveeta into 1 inch squares,

Using manual grinder (the kind that clamp onto the side of a counter and operate with a crank) put all the ingredients in, making a spread.

Broil in the oven on english muffins or melba thin bread. Pull out of the oven when brown.

Can someone give me instruction on making a smoothie with a blender. Like a frozen drink from smoothie king.

It's generally fruit ice and yogurt. The yogurt is what provides the creamy texture.

I usually freeze the fruit so I don't have to use ice.  I use frozen fruit, greek yogurt, and coconut milk or some other type of fruit juice.

You can do a coffee shake with ice made of frozen coffee! I've done that with almond milk and some vanilla protein powder :)

Like Tim said, frozen fruit is really good for smoothies.  I don't really like to use ice in smoothies but my GF does.  I buy bags of frozen fruit at costco/BJs and use them for smoothies and sangria.   I prefer to use apple/orange/cranberry juice in my smoothies over milk.  Yogurt is good to add but don't put too much in or it will taste bad.  I like grinding up flaxseed and putting that in there too.  If you just use a little it doesn't affect the taste and it is really good for you. 

http://iowagirleats.com/2012/01/04/my-top-secret-diet-weapon/ (http://iowagirleats.com/2012/01/04/my-top-secret-diet-weapon/)

Anyone have a recipe for baked potato soup?

Bake a potato, throw it in water. Done!!

Boom!

(http://i117.photobucket.com/albums/o80/dieselphle/Decorated%20images/10622789_10152750295336840_6575623386769567960_n_zpsooxumfxo.jpg) (http://s117.photobucket.com/user/dieselphle/media/Decorated%20images/10622789_10152750295336840_6575623386769567960_n_zpsooxumfxo.jpg.html)

(https://dietexpertnj.files.wordpress.com/2012/07/hungry.jpg)