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

[Drottwiler]

Knowing how everyones super busy this time of year.Thought you might like this one its quick and easy.You can use any flavor chips you like.

Dummy Fudge
Recipe courtesy Paula Deen, 2007
Prep Time: 5 min Inactive Prep Time: 10 min Cook Time: 10 min Level:
Easy Serves:
10 to 15 servings Ingredients
1 cup chocolate chips
1 cup butterscotch chips
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 cup pecans (any type of nut will work)
Directions
Butter a 9 by 9-inch baking dish

Melt chocolate chips, butterscotch chips, and condensed milk in double boiler on medium heat. Once smooth remove from heat. Add vanilla and nuts. Scoop into baking dish and chill in refrigerator until set for approximately 10 minutes.

 

[FlyingV]

darn, that looks really good. I should make some for Christmas company. Thanks Drott!

 

[efirdj]

darn, that looks really good. I should make some for Christmas company. Thanks Drott!

TRY to leave the poison out of most of them. You can leave some in a couple for the "fun" Christmas company.

 

[Drottwiler]

I like it with the semi sweet and peanut butter chips.also the chocolate mint chips.Oh heLl as long as it has chocolate I'm in.

 

[FlyingV]

........

TRY to leave the poison of of most of them. You can leave some in a couple for the "fun" Christmas company.

 

[shatner]

Does anyone have a VERY good oven pot roast recipee? One that makes it's own gravy?

Also, a Roasting Hen (whole chicken, not cornish hens) recipe?

 

[tlmoody27]

Does anyone have a VERY good oven pot roast recipee? One that makes it's own gravy?

Also, a Roasting Hen (whole chicken, not cornish hens) recipe?

I always do it in the crock pot. And everyone knows I stink at cooking. Where's James???

 

[efirdj]

Sadly.... the only non crockpot pot roast reciepe I know, though REALLY flavorful, comes out dry and a bit chewy.

 

[efirdj]

Here you go Adam... Try this. It looks a lot like the one my grandmother used to make. There are other recipes out there that use a red wine that look really good, but this is the classic Pot Roast:

Ingredients
1 (4 to 5-pound) boneless beef bottom round roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound cremini mushrooms, cleaned and quartered
2 medium onions, halved and sliced
4 cups low-sodium beef broth

Directions
Preheat the oven to 325 degrees F.

Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.

Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.

Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.

To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

 

[efirdj]

For your whole chicken, I have a REALLY easy one that yeilds great flavor and doesnt dry out the breast meat.

Preheat the oven to 350*

Remove all of the giblets/innards and rinse the entire bird, inside and out. Use either paper towels or a lint free dish towel and pat it dry.

Place the chicken on to a cookie sheet. Season the inside of the cavity with garlic salt. Season the outside liberally with seasoned salt and black pepper (and light dusting of ground red pepper if you like a kickin' chicken). With breast side up, place two heaping table spoons of fresh minced garlic into the cavity. Do not cover. Do not baste. Do not open the oven door until its ready for a temp check.

Cook at 350 for about 20mins per pound or until the internal temp reaches 155*. Once the temp hits 155, CAREFULLY (the cookie sheet will be full of grease) remove from the oven and immediately cover tightly with foil and let rest until the internal temp comes up to 165.

Carve and serve!

 

[shatner]

I always do it in the crock pot. And everyone knows I stink at cooking. Where's James???

Sadly.... the only non crockpot pot roast reciepe I know, though REALLY flavorful, comes out dry and a bit chewy.

I found out my Mom has a crock pot. We'll use that. I'll be with her for Christmas. She lives in Merida, Mexico. I'm going down there from the 22nd to 29th.

Here you go Adam... Try this. It looks a lot like the one my grandmother used to make. There are other recipes out there that use a red wine that look really good, but this is the classic Pot Roast:

Ingredients
1 (4 to 5-pound) boneless beef bottom round roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound cremini mushrooms, cleaned and quartered
2 medium onions, halved and sliced
4 cups low-sodium beef broth

Directions
Preheat the oven to 325 degrees F.

Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.

Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.

Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.

To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

Not following that.

For your whole chicken, I have a REALLY easy one that yeilds great flavor and doesnt dry out the breast meat.

Preheat the oven to 350*

Remove all of the giblets/innards and rinse the entire bird, inside and out. Use either paper towels or a lint free dish towel and pat it dry.

Place the chicken on to a cookie sheet. Season the inside of the cavity with garlic salt. Season the outside liberally with seasoned salt and black pepper (and light dusting of ground red pepper if you like a kickin' chicken). With breast side up, place two heaping table spoons of fresh minced garlic into the cavity. Do not cover. Do not baste. Do not open the oven door until its ready for a temp check.

Cook at 350 for about 20mins per pound or until the internal temp reaches 155*. Once the temp hits 155, CAREFULLY (the cookie sheet will be full of grease) remove from the oven and immediately cover tightly with foil and let rest until the internal temp comes up to 165.

Carve and serve!

This I follow. Thanks!

 

[tlmoody27]

Classic Pecan Pie

1 deep dish pie crust (frozen kind)
3 eggs
1 c. sugar
1 c. light or dark corn syrup
1 tbsp. butter
1 tsp. vanilla extract
1 1/2 c. pecan halves

In a bowl, beat eggs slightly. Add sugar, corn syrup, butter, and vanilla. Stir until blended. Add pecans. Pour into frozen pie crust. Bake in preheated 350 degree oven on a preheated baking sheet for 50 to 55 minutes or until knife inserted in middle comes out clean. It will set up a bit more once it starts to cool.

 

[shatner]

Classic Pecan Pie

1 deep dish pie crust (frozen kind)
3 eggs
1 c. sugar
1 c. light or dark corn syrup
1 tbsp. butter
1 tsp. vanilla extract
1 1/2 c. pecan halves

In a bowl, beat eggs slightly. Add sugar, corn syrup, butter, and vanilla. Stir until blended. Add pecans. Pour into frozen pie crust. Bake in preheated 350 degree oven on a preheated baking sheet for 50 to 55 minutes or until knife inserted in middle comes out clean. It will set up a bit more once it starts to cool.

Protip: You can substitute Karo or molasses for corn syrup.

 

[efirdj]

Ingredients

8 oz (2 sticks) unsalted butter, room temperature
3/4 cup packed light brown sugar
1 cup sugar
2 large eggs
1 Tbsp vanilla extract

3 1/2 cups all-purpose flour
1 tsp kosher salt
1 tsp baking soda
10-12 oz bag semi-sweet chocolate chips
1 pkg Double Stuf Oreo Cookies

Instructions

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
Add butter and sugars to the bowl of a stand mixer. Beat until light and fluffy. Then add the eggs and vanilla and beat until combined.
In a large bowl, sift the flour, salt, and baking soda with a wire whisk until combined. Slowly add the dry ingredients to the wet ingredients and mix until combined. Add the chocolate chips and mix until combined.
Use an ice cream scoop to place a scoop of cookie dough on top of an Oreo cookie. Place another scoop on the bottom of the Oreo. Seal the edges together by pressing and cupping the dough in hand until the Oreo is completely enclosed. Shape into a thick patty. Repeat with remaining cookies and dough.
Place the stuffed cookies on the prepared baking sheet a couple of inches apart and bake for 11-15 minutes, until the cookies are cooked through. Let cool for 5 minutes and transfer to a cooling rack

 

[FlyingV]

Mr. V thanks you. And is rummaging in the cupboards for oreos right now.

 

[tlmoody27]

my mouth is watering just reading that recipe! Thanks James! I'll let y'all know how they turn out.

 

[efirdj]

Mr. V thanks you. And is rummaging in the cupboards for oreos right now.

my mouth is watering just reading that recipe! Thanks James! I'll let y'all know how they turn out.

TRUST ME..... VERY yummy. Its like... Deliciousness wrapped it Yummy.

 

[Bamrz]

Whiskey Sweet Potatoes

5-6 good sized sweet potaoes
3T heavy cream
1/3 c. whisky
1/2 to 1 c. chopped walnuts or pecans (if you like nuts)

Peel and cut the sweet potatoes into chunks, boil until soft, drain well. In a large bowl or pot, mash the SP's and add heavy cream, stir in well, then add whisky and stir well, mix in nuts. You can stick it in the oven if you're waiting on other stuff to finish.

This doesn't work with canned SP's, it comes out too soggy.

 

[FlyingV]

I have a question for all the cooks. How do you store/organize your spices? I'm looking for ideas, as my cupboard of spices is a jumbled mess.

 

[Bamrz]

I have a question for all the cooks. How do you store/organize your spices? I'm looking for ideas, as my cupboard of spices is a jumbled mess.

That's pretty much how I do it too!