The Posse that cooks together...Recipe Thread :)

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Drottwiler

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Baked Creamed Corn With Red Bell Peppers and Jalapenos
FNM_090112-Ree-Drummond-Baked-Creamed-Corn-With-Red-Bell-Peppers-and-Jalapenos-Recipe_s4x3_lg.jpg

Ingredients
8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers, diced
1 cup heavy cream
Kosher salt and freshly ground pepper
1 stick salted butter, cut into pieces
Directions
Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.


Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
 

efirdj

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One of my co-workers just walked in with a bag of Bugles. And it reminded me of something that I first had in the afterschool program I was in, in what had to be the 3rd or 4th grade. Its cheap. Its quick. Its easy. And kids (and adults) LOVE it.

-one bag of plain/original Bugles
-one jar of creamy peanut butter
-enough white chocolate. (Start with more than you think you might need. If there is any left over, just scoop it out with a spoon. :D)

Melt down some white chocolate.

Scoop as much peanut butter into an individual Bugle, leaving a bit at the top so it resembles an ice cream cone.

Dip the peanut butter filled Bugle into the white chocolate. Eat.

Repeat, but dont eat this one. Lay it on a cookie sheet lined with wax paper.

Repeat until the cookie sheet is full. Place in the fridge as long as you can keep the kids (and yourself) from eating them all.
 

Drottwiler

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Italian Stuffed Squash
Italian-Stuffed-Squash_blog.jpg

Italian Stuffed Squash
Serves: 12 as an appetizer or 6 as a main course
Prep: 20 minutes
Cook: 20 minutes

Ingredients
• 6 large zucchini (or 3 zucchini and 3 yellow squash), cut in half lengthwise, seeds scraped out
• 1 cup chicken stock
• 3/4 cup plain couscous
• 1 tablespoon olive oil
• 1 pound seasoned Italian ground sausage
• 1 can (15 ounce) petite cut diced tomatoes
• 1/4 cup parsley leaves, chopped
• 1 cup shredded mozzarella cheese

Directions
Preheat oven to 400 degrees. Coat a nonstick baking sheet with cooking spray. Set aside.

In a small saucepan, bring chicken stock to a boil. Remove from heat and stir in the couscous. Cover and let stand for 5 minutes, then fluff with a fork.

In the meantime, in a medium saute pan, heat olive oil over medium-high. Cook the sausage, breaking up into small pieces with a wooden spoon until cooked through, about 4 minutes. Drain and place in a large bowl. Add the couscous, tomatoes, and parsley.

Place squash on the baking sheet, cut side up, season with salt and pepper. Fill zucchini shells with the couscous mixture. Bake for about 20 minutes, until squash is tender.

Sprinkle with the mozzarella and place under the broiler for 1-2 minutes until brown. Serve immediately and enjoy!
 

Drottwiler

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Going towards that time of the year.This is easy.I use the pumpkim puree with the spices already in.
Pumpkin Pie Shake
RX-Carnation_Pumpkin-Pie-Shake_s4x3_lg.jpg


Ingredients
1 packet Classic French Vanilla Flavor Carnation® Breakfast Essentials™ Complete Nutritional Drink
1/4 cup pumpkin puree
1 cup milk or soy milk
3 to 4 ice cubes
Pumpkin pie spice (a few sprinkles)
Directions
Place milk, Carnation® Breakfast Essentials™ Drink, pumpkin puree and ice cubes in blender; cover. Blend until smooth. Sprinkle with pumpkin pie spice, if desired.
 

Drottwiler

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Heres a good way to use up that extra watermelon.Super easy and healthy.:lol::lol:
Watermelon Slushies
FNM_070110-Weekend-Dinners-024_s4x3_lg.jpg


Directions
The night before your picnic, puree 6 cups chopped seedless watermelon in a blender until smooth, pour into a shallow airtight container and freeze. Bring the frozen watermelon on your picnic (it'll double as an extra ice pack) and let thaw slightly, then mash with a fork and spoon into cups.
 

efirdj

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Heres a good way to use up that extra watermelon.Super easy and healthy.:lol::lol:
Watermelon Slushies
FNM_070110-Weekend-Dinners-024_s4x3_lg.jpg


Directions
The night before your picnic, puree 6 cups chopped seedless watermelon in a blender until smooth, pour into a shallow airtight container and freeze. Bring the frozen watermelon on your picnic (it'll double as an extra ice pack) and let thaw slightly, then mash with a fork and spoon into cups.
Just add vodka!!! YUM!
 

tlmoody27

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My vodka slushies rock. OOH! Mrs E just bought a water melon!!

AND I have a new bottle of vodka. And some syringes....

Im sure the kids will LOVE it! They LOVE watermelon!

:lol: if anything, they should sleep good.

I just finished eating a bowl of watermelon.

Sent from my HTC EVO on Taptalk.
 

efirdj

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Slushy! *runs off to 7-11*

That reminds me of one of my trips to India, we were in Hyderabad at the time, and I saw a rip-off 7-11 that sold slurpees. I just had to go in, the stereotype was too good, .. -Magnus
HAHAHA! Did they have an American behind the counter? That wouldve made it perfect.
 
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