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lets play a game...ABCs of easy recipes....

Posted by on Nov. 9, 2009 at 10:30 AM
  • 8 Replies

So, I have seen this done many different ways in many different groups and thought that it would be cool to try here.

All you have to do is follow the abc's with a recipe {make sure its a quick n easy recipe}...I'll start {I used one from betty crocker since i have never made another recipe that starts with an a}

A is for apple crisp


 

4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired
Print these coupons...
About ConcordanceTM
1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

 

Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings

 


Love my girls...Madison, McKenzie, and Marissah


by on Nov. 9, 2009 at 10:30 AM
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Replies (1-8):
MaMaLaLa369
by on Nov. 9, 2009 at 10:48 AM

Baked Meatballs

Onions, minced 1/4 cup
Vegetable oil 1 tablespoon
Lean ground beef or turkey 2 pounds
Eggs 2
Bread crumb 3/4 cup
Whole milk 1/2 cup
Salt 1/8 teaspoon
Pepper 1/2 teaspoon
Onion powder 2 teaspoons
Garlic powder 1/2 teaspoon

1. Preheat oven 400 F. Grease baking sheet lightly with oil.
2. Add 1 tablespoon oil and onions to small skillet. Cook over medium heat, until tender, about 3 minutes.
3. Mix remaining ingredients together in bowl; add onions. Mix until blended, using a large serving spoon.
4. Shape beef mixture into 1- to 2-inch meatballs; place on baking sheet.
5. Bake until thoroughly cooked, about 10 to 12 minutes.

makes about 24- enough for 2 meals.


Lisa0626
by on Nov. 9, 2009 at 12:27 PM

C is for Chili Dogs

Yield: 6 sandwiches

6 hot dogs

1 (15- oz.) can spicy chilli beans, undrained

6 hot dog buns, split

1/4 cup chopped onion, if desired

3 (3/4-oz.) slices American cheese, each cut into 4 strips

1.) Heat grill. ( or cook any way you prefer), when ready cook hot dogs 5-6 minutes or until thoroughly heated.

2.) meanwhile heat buns in small saucepan over medium heat until hot.

3.) Place buns, cut side down, on grill; if your choosing the grill, if not you can toast it. Cook 30 to 60 seconds.

4.) Place hot dogs in buns. Top each wiht about 1/4 cup beans, onion and 2 cheese strips. If desired, place sandwiches ongrill; cover grill and heat until cheese is melted. or you can melt your cheese in a microwave or your oven! 

Hope you enjoy!

Mommy_To_Boo
by on Nov. 9, 2009 at 5:10 PM

 D is for Double Chocolate Chunk Cookies

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup NESTLE® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter or margarine, softened
  • 2/3 cup sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 3/4 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Chunks

Directions

  1. PREHEAT oven to 350 degrees F.
  2. COMBINE flour, cocoa, baking soda and salt in a medium bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.
  3. BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

rkoloms
by on Nov. 10, 2009 at 8:14 AM

Eggplant Curry (Bharta)

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped

Preheat oven to 450 degrees F (230 degrees C). Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Robin in Chicago

rkoloms
by on Nov. 11, 2009 at 8:35 AM

this makes a great "gift in a jar"

Farm Fresh Minestrone with Two Beans

  3      tablespoons  olive oil
  2      medium        onions -- chopped
  1      16-oz. can    Italian-style stewed tomatoes
  3      cloves        garlic
  1      large        carrot -- sliced
  2      small        turnips -- diced
  2      ribs          celery
  5      cups          vegetable stock
  1      cup          dry red wine
  1                    bay leaf
  1      teaspoon      dried oregano
  1      16-oz. can    kidney beans (or 1.5 cups home cooked)
  1      8-oz. can    garbanzo beans -- undrained (or 1.5 cups home cooked)
  1      teaspoon      pepper
    1/2  cup          chopped Italian flat-leaf parsley
  1      cup          elbow macaroni
  1      cup          grated Parmesan cheese

In a large soup pot, heat oil.  Add onions and cook over medium-high heat, stirring occasionally, until golden 2 to 3 minutes.  Add tomatoes and garlic and cook 2 minutes.  Add carrot, turnips, and celery.  Cook, stirring occasionally, 3 minutes.

Add stock, wine, bay leaf, and oregano.  Bring to a boil. Cover and cook over medium heat 15 minutes.  Add kidney beans and garbanzo beans with their liquid.  Cover and simmer 10 minutes.  Stir in pepper and parsley.

Meanwhile, in a medium saucepan of lightly salted boiling water, cook elbow macaroni until tender but still firm, 8 to 10 minutes.  Drain well.  Add to simmering minestrone.

Cook until pasta is heated through, 5 minutes.  Serve with grated cheese on the side

Robin in Chicago

KRISTAL_WILDER
by on Nov. 13, 2009 at 11:34 AM
GINGER BREAD HOUSES  

6 perfect halves of graham crackers
1 egg white
1 c. 10X sugar
1/4 tsp. vanilla
1/4 tsp. cream of tartar
1 meat tray
Goodies to decorate it, the sky is the limit

1. Beat the egg white, 10X sugar, vanilla and cream of tartar with a mixer until stiff.

2. Take the 6 perfect half graham crackers to build your house, four for the walls and two for the roof.

3. Use the icing to hold them together.

4. Let it dry overnight.

5. The next day you can decorate it as you wish.

Purpose: To have a good time making a gingerbread house and decorating it too. The joy that is shared by all who see it.

 

pregnancy
rkoloms
by on Nov. 14, 2009 at 8:34 AM

Hot and Sour Soup 

Ingredients:
8 c. Vegetable Stock
1/2 lb. fresh mushrooms
1 Can Straw mushrooms
6 Shitake mushrooms- Soaked in warm water 20 min. and sliced
2 c. Bok choy leaves- Finely shredded
2 c. Dried seaweed- Broken into pieces [may be presoaked]
1 c. Dried bean curd sheet- Broken into pieces
1/2 c. Vinegar
1 tsp. White pepper
3 Cloves Garlic- Crushed
1-1/2 tsp. Sesame oil
3/4 tsp. Sugar
1 tb. Dark soy sauce
6 Dried red chilies
4 tb. Corn starch mixed into 3 tb. cold water
3 Green onions- Shredded
-----
Mix vinegar, white pepper, garlic, sesame oil, sugar, soy sauce, and
red chilies in bowl and set aside.

Bring stock to a boil and add mushrooms, bok choy, seaweed, and bean
curd
. Boil for 2 - 3 minutes.

Add vinegar mixture and simmer 2 minutes.

Add corn starch solution and stir until clear. Ladle into bowls and
garnish with oinions.

The seaweed is optional, but gives it an interesting flavor. This is
an entire meal in and of itself.

Robin in Chicago

Mommy_To_Boo
by on Nov. 14, 2009 at 11:40 AM

Individual Cheese Balls 

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup shredded Cheddar cheese
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 cups ground walnuts

Directions

  1. In a small bowl, combine the first six ingredients; mix well. Shape into 1-1/2-inch balls. Roll in nuts. Chill thoroughly. Serve with crackers.

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