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Thread: Recipe swap

  1. #49
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    Lari
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    Default Re: Recipe swap

    Tangerine-Sweet Potato Casserole

    2 lbs sweet potatoes, peeled and cooked
    1/4 cup melted butter
    6 tablespoons brown sugar (reserve 2T for topping)
    3 tablespoons dark rum (do NOT use rum flavoring)
    1/2 teaspoon salt
    4 tangerines
    2 tablespoons chopped pecans

    1. Preheat over to 375.
    2. Whip together sweet potatoes, 2T of butter, 4T of brown sugar, the rum and the salt
    3. Peel tangerines removing the white membrane and seeds. Chop two of the tangerine sections and fold into sweet potato mixture. Pour into 2-quart casserole.
    4. Arrange the remaining tangerine sections on top of sweet potatoes.
    5. Combine remaining butter, sugar and pecans and sprinkle on top.
    6. Bake for 30 minutes.



    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:50 PM.

  2. #50
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    Default Re: Recipe swap

    WONDER CHEESY PUFF CASSEROLE

    8 slices of Wonder Bread
    3 tablespoons softened butter
    1 (8 oz.) package sharp cheddar cheese, shredded
    4 eggs
    2 cups milk
    2 tablespoons prepared

    mustard
    1 teaspoon Worcestershire sauce
    teaspoon salt
    1/8 teaspoon paprika

    Spread butter on the Wonder Bread slices and cut into cubes. Place 1/3 of the cubes in a 2 quart casserole dish and sprinkle with 1/3 of the cheese; repeat twice. In a medium bowl beat eggs, milk, mustard, Worcestershire sauce, salt and paprika. Pour over bread and cheese layers. Cover the dish and chill for 3 hours. Preheat oven to 350 degrees.

    Bake uncovered for 1 hour. Let stand for 15 minutes before serving.

    Makes 4 – 6 servings.

    I will say that I always use Wonder Bread. I got this recipe from their online site. But for those who live in an area that perhaps doesn't have Wonder Bread any White Bread will do.


    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:50 PM.

  3. #51
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    Default Re: Recipe swap

    And now I think I've about exhausted my online recipe files of food. I'll start on desserts next.

  4. #52
    Dog Park Attendant Become a 4 Paw Member mom2bullies's Avatar
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    Default Re: Recipe swap

    Quote Originally Posted by Libra926 View Post
    I'm allergic to my oven....You guys will have to make them for me and sent them.. I think that is the ONLY solution here.
    The truth is....she is not allergic....she hates cooking that is why she wants to judge.... The best of both worlds....sorry Libra, you know I love you
    mom2bullies

    "For it is not into my ear you whisper, but into my heart.
    It is not my lips you kiss, But my soul"

  5. #53
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    Cutty, Miila and Mugsy the pug :)
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    Default Re: Recipe swap

    @mom2bullies maybe you can then make both recipes and let her be the official judge. haha.
    @LariP you sure have been busy on here, thanks for sharing so many yummy recipes.

  6. #54
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    Lari
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    Default Re: Recipe swap

    I promised Desserts....

    Alice's Easy Rhubarb Coffee Cake

    9X13 Pan


    1 yellow cake mix (with pudding in the mix) prepared per package directions. (slightly less water than called for if you want slightly denser cake)

    3 to 4 cups chopped rhubarb layer over prepared cake mix

    1 cup sugar layered over rhubarb.

    1 pint whipping cream poured over all.

    Bake @ 350 for one hour. Cake will rise to the top. Will have consistency of pudding on the bottom with rhubarb in the center.






    Chocolate Version

    Chocolate Cake Mix (pudding in the mix and I use the butter recipe version)

    3 to 4 cups chopped rhubarb layer over prepared cake mix

    1 11.5 oz bag milk chocolate chips layered over rhubarb.

    1/4 cup sugar sprinkled over top of c chips.

    1 pint whipping cream poured over all.


    Bake @ 350 for one hour. Cake will rise to the top. Will have consistency of pudding on the bottom with rhubarb in the center.

  7. #55
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    Lari
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    Default Re: Recipe swap

    Andes Mint Cookies

    1 c. sugar
    1/2 c. packed brown sugar
    3/4 c. butter or margarine
    2 eggs
    1 tsp. vanilla
    2 Tbsp. water
    3 c. flour
    1 tsp. baking soda
    1/2 tsp. salt
    6 oz. ( or more,) Andes mints

    Oven at 375 degrees. In good sized bowl cream butter and sugars. Add eggs, vanilla, and water. Beat well and gradually add in dry ingredients. Chill dough overnight. Do not skip this step!
    Wrap each mint well in cookie dough and place 2" apart on lightly greased sheets. Bake 7-9 minutes or until lightly brown, remove to rack to cool completely.

  8. #56
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    Lari
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    Default Re: Recipe swap

    Angelette’s

    4 c flour
    5 tsp. baking powder
    1 c sugar
    1/2 lb. butter, margarine or Crisco
    6 eggs
    1 tsp. vanilla
    1 tsp. orange extract

    Sift flour and baking powder together. Add rest of ingredients. Knead a little bit then roll into 1" balls. Bake at 350 until light brown.

    Frosting: 1 pkg confecter's sugar, 1/4 c orange juice and 2 Tbsp. butter

  9. #57
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    Lari
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    Default Re: Recipe swap

    Apple Butter Cake

    2 1/4 c. flour
    1 1/2 c. apple butter
    1 1/4 c. sugar
    2/3 c. shortening
    1/3 c. milk
    2 eggs
    2 tsp. baking soda
    1/2 tsp. salt
    1/2 tsp. nutmeg
    1/2 tsp. ground clove
    2 tsp. cinnamon
    1 c. seedless raisins ( optional )
    1/2 c. chopped walnuts ( optional )

    Preheat oven to 350. Grease and flour a 13x9x2 baking pan OR 3 coffee cake pans.
    In large bowl, combine all ingredients well, by hand or with electric mixer ( 3 minutes on high ) scraping bowl occasionally with spatula. Stir in nuts and raisins. Pour batter into pan or divide equally among the coffee cake pans. Bake for 40-45 minutes ( longer for coffee cake pans ) or until it tests done. Cool on wire rack.

  10. #58
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    Lari
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    Default Re: Recipe swap

    Apple Sauce Bundt Cake
    1/2 cup butter, softened
    1 cup brown sugar, firmly packed
    1/2 cup granulated sugar
    2 eggs
    1/2 tsp. salt
    2 cups plain flour
    1 tbsp cinnamon
    1 tsp. baking soda
    1 tsp. nutmeg
    1 can (16 oz) applesauce
    3/4 cup chopped pitted dates
    3/4 cup seedless raisins
    1/2 cup chopped walnuts or pecans
    Preheat oven to 350. Grease and flour a 3 quart Bundt pan.
    Cream butter and sugars together until fluffy. Add eggs.
    In another large bowl sift flour, soda, salt, cinnamon and nutmeg together. Alternately add applesauce and flour mixture together. Blend well. Stir in dates, raisins and nuts. Spoon into Bundt pan and bake 1 hour. Allow to partly cool in pan and then place on a plate. No frosting is necessary.
    Variations: Sprinkle generously when cooled with brandy, wrap in a cloth and store in a tight container for at least a week before serving. I make this cake almost every year for Christmas. It is easy to prepare and taste much like a fruit cake. It is best when made several days ahead and stored in a tight container as it is a good keeper and freezes well

  11. #59
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    Lari
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    Default Re: Recipe swap

    Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)
    These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out; it is that easy Enjoy!

    30-48 cookies (15 mins; 5 mins prep)

    1 box (18 1/4 ounces) devil's food cake mix or any flavor cake mix
    1/2 cup vegetable oil (or better yet try softened butter)
    2 large eggs
    Confectioners’ sugar

    1. Preheat oven to 350.
    2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
    3. Dust hands with confectioners' sugar and shape dough into 1" balls.
    4. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
    5. Bake for 8-10 minutes or until center is JUST SET.
    6. Remove from pans after a minute or so and cool on wire racks.

    I always add 1/2 bag of chocolate chips to Chocolate cake mix (since Devil’s food is not always available and they’re melt-in-the-mouth!

    Some suggestions are included, otherwise variations are endless. Let your imagination soar!

    {Suggestions – 1) French vanilla cake mix + rolled in coconut and a little sugar.
    2) Yellow cake mix + minced pecans + half tsp of almond extract.
    3) Pillsbury chocolate cake + chocolate and peanut butter chips and some cinnamon and ginger = delicious, spicy holiday cookie.
    4) A bag of Skor bits to the mix.
    5) A jellybean on top of each dough ball and pressed it in, slightly
    6) Strawberry and Butter Recipe Fudge cake mixes + filled with a clone twinkie cream and sandwiched.
    7) Different flavored cake mixes + Chocolate chips, butterscotch chips, M&Ms, etc.
    16) Butterfinger candy bar bits as a topping a few minutes before they were done baking.
    8) Yellow cake mix + pistachio pudding mix = pale green cookies
    9) Add some peanut butter chips instead of powdered sugar.
    10) Milk chocolate cake mix + walnuts.}

    Try cherry cake mix with mini chocolate chips
    for Christmas!

  12. #60
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    Lari
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    Default Re: Recipe swap

    Chocolate Ecstasy

    1 (21 1/2 oz.)pkg. Brownie mix
    2 (2 oz.) pkgs. Chocolate mousse mix
    1 (12 oz.) Cool Whip-thawed
    1 pkg. Heath Bar crunch bits (found by chocolate chips)

    Directions:
    Prepare brownies according to package. Cool on rack. Coarsely
    crumble half of the brownies in a glass bowl (5 qt bowl).
    Prepare mousse mix according to package directions, except do
    not chill it! Spread half of the mousse over the brownies,
    spread half the Cool Whip over the mousse, sprinkle the Heath
    Bar crunch and keep doing this until you have 2-3 layers. Cover
    and refrigerate. Keeps nicely for several days .


    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:55 PM.

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