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Favorite Recipes!

Posted by on Mar. 5, 2011 at 8:09 AM
  • 409 Replies
2 moms liked this

What are some of your favorite recipes?

Share them here!

Reply with one recipe at a time.  
The more times you reply, the more times you enter to win!

                   barbecuing            eating          baking

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by on Mar. 5, 2011 at 8:09 AM
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by Luci on Mar. 5, 2011 at 8:44 AM

  Banana Muffins with Crumb Topping

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1 teaspoon vanilla or rum flavoring

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1 tablespoon butter

Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

by Luci on Mar. 5, 2011 at 8:46 AM


This dish can be made up to 36 hours ahead of time, making it a good choice for brunch on a busy weekend. We prefer the flavor and texture of Pepperidge Farm Hearty White Bread, although any firm white sandwich bread will do.

24-Hour Omelet with Sun-Dried Tomatoes and Mozzarella

Serves 6 to 8

3 tablespoons unsalted butter, softened, plus extra for greasing the dish

10 slices high-quality white sandwich bread

3 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup oil-packed sun-dried tomatoes, drained, patted dry, and chopped coarse

8 large eggs

3 cups whole milk

1 onion, grated

1 teaspoon table salt

1 teaspoon ground black pepper

1 teaspoon dry mustard

1/2 teaspoon Tabasco sauce1. Grease bottom and sides of 9 by 13-inch baking dish (or casserole dish of similar size) with butter. Spread remaining 3 tablespoons butter over 1 side of each slice of bread, then cut bread into 1-inch pieces. Scatter half of bread evenly into prepared dish and sprinkle with half of mozzarella, Parmesan, and tomatoes. Repeat with remaining bread, mozzarella, Parmesan, and tomatoes. Whisk together eggs, milk, onion, salt, pepper, mustard, and Tabasco and pour evenly over bread. Press lightly on the bread to submerge. Cover tightly with plastic wrap and refrigerate for at least 8 hours.

2. Adjust oven rack to middle position and heat oven to 350 degrees. Remove dish from refrigerator and uncover. Bake until puffed and golden brown, about 1 hour. Serve immediately.

To Make Ahead

The omelet can be made and held in the refrigerator, wrapped tightly with plastic wrap, for up to 36 hours before baking.

by on Mar. 5, 2011 at 8:51 AM


  • About 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 3/4 cup Creamy Peanut Butter
  • 2 cups all-purpose biscuit baking mix
  • 1 teaspoon vanilla extract
  • About 1/4 cup sugar
  1. Heat oven to 375°F. Remove wrappers from chocolates.

  2. Beat sweetened condensed milk and peanut butter in large bowl until smooth. Add baking mix and vanilla; blend well. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

  3. Bake 6 to 8 minutes or until very lightly browned (do not overbake). Remove from oven; immediately press chocolate piece in center of each ball. Remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container. About 48 cookies.
by Luci on Mar. 5, 2011 at 8:56 AM


Apricot-Ammaretto Delish

1-10oz. jar apricot preserves (or peach)
2 Tbsp. Ammaretto (or 1 tsp. almond flavoring)
1-8oz. pkg. cream cheese, softened
Mix Ammaretto and preserves together. Pour over block of cream cheese on serving plate. Serve with Ritz or other crackers. The combination of sweet and salty flavor is great. Also good with pepper jelly or salsa instead of preserves and Ammaretto..

by Luci on Mar. 5, 2011 at 8:57 AM


If you like Artichoke dip, you'll love this.

Artichoke Bruschetta

1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1 medium tomato, seeds removed and diced
1/2 cup grated romano cheese or parmesan cheese
1/4 cup finely chopped red onion
2 garlic cloves, crushed
5 tablespoons mayonnaise
1 French bagette, cut into 1/3 inch thick slices

Preheat the broiler. Place the bread slices on a baking sheet and toast lightly under the broiler. In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise. Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface. The edges of the bread will tend to burn if not covered by the artichoke mixture. Arrange slices in a single layer on the baking sheet. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

by Luci on Mar. 5, 2011 at 8:59 AM


Barbeque Meatloaf

1 teaspoon beef bouillon granules or 1 bouillon cube

1 tablespoon hot water

1 egg

1/2 cup quick-cooking oats

1/3 cup barbecue sauce

1/4 cup chopped onion

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

             1/4 teaspoon seasoned salt

1/2 teaspoon garlic powder

             1/4 teaspoon chili powder
              3 tablespoons ketchup

              1 tablespoon brown sugar
Dissolve bouillon in water. Stir in egg, oats, barbecue sauce, onion, brown sugar, Worcestershire sauce, garlic powder, seasoned salt, and chili powder. Add beef and mix well. Press into an ungreased loaf pan. Bake at 350 for 1 hour. Top with ketchup and brown sugar, mixed together. Bake10-15 minutes longer. Let stand 10 minutes before serving.

by on Mar. 5, 2011 at 9:05 AM

Crock Pot Lasagna YUMMY!!!


1 lb ground beef
1 med onion, chopped
2 cloves garlic, minced
29 oz canned tomato sauce or your preference
1 cup water
6 oz
can tomato paste
1 tsp. salt
1tsp. dried oregano
8 oz pack. lasagna noodles, uncooked
4 cups (16 oz) shredded mozzarella cheese
1 1/2 cups (12 oz) small- curd cottage cheese (or ricotta)
1/2 cup grated Parmesan cheese

     Cook ground beef, onion and garlic together in saucepan until browned.  Drain.  Stir in tomato sauce, water, tomato paste, salt, and oregano.  Mix well.  Spread one fourth of meat sauce in ungreased slow cooker.  Arrange one third of noodles over sauce.  Combine the cheeses.  Spoon one third of mixture over noodles.  Repeat layers twice.  Top with remaining meat sauce.  Cover.  Cook on low 4-5 hours.

by Luci on Mar. 5, 2011 at 11:36 AM

 Creamy or Frozen Fruit Pie

1 (8 oz) pkg. cream cheese, softened
1/3 cup sugar
1 (8 oz) container whipped topping (Cool Whip)
1 (15 oz) can whole cranberrry sauce-or fruit filling
1 prepared graham cracker crust

Beat cream cheese and sugar together. Fold in  cranberry sauce or fuuit pie filling and whipped topping. Spoon into crust. Freeze or refrigerate at least 3 hours to firm up, depending on whether you like it softer or frozen.

by on Mar. 5, 2011 at 12:40 PM

Perfect Roast Chicken

Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

Prep Time:

20 min

Inactive Prep Time:

20 min

Cook Time:

1 hr 30 min




8 servings



  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, tops removed, and cut into wedges (I use potatoes)
  • Olive oil


Preheat the oven to 425 degrees F.


Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.


by on Mar. 5, 2011 at 1:55 PM

Beef Stew

2 lbs sirloin tips, cubed

⅓ cup flour

1 tsp salt

¼ tsp pepper

4 Tbs shortening

1 can beef broth

2 cups water

1 Tbs lemon juice

1 Tbs Worcestershire sauce

2 large onions, cut up

2 bay leaves

¼ tsp allspice

½ bag baby carrots

1 bunch celery, chopped

4 medium potatoes, peeled and cubed

Seasoned salt, to taste

View full recipe

Mix flour, 1 tsp seasoned salt and pepper in large plastic bag. Add beef to bag and shake to coat.

Melt shortening in large pot. Add beef mixture and brown.

Add beef broth, water, one onion, lemon juice, Worcerstershire sauce, bay leaves and allspice.

Cover and simmer for 2 hours.

Add carrots, celery, potatoes and remaining onion.

Cover and simmer an additional 1-2 hours until veggies are soft.

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