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What would you make with.....(game)

Posted by on Feb. 28, 2013 at 12:50 PM
  • 26 Replies

 Let's get something fun going in this group!  I'll name an ingredient, and someone posts a recipe they'd make with that ingredient, and then they'll name the next ingredient.

Here's your first ingredient:


Pretzels......find a recipe that uses pretzels.

by on Feb. 28, 2013 at 12:50 PM
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Replies (1-10):
by on Feb. 28, 2013 at 4:54 PM

 Strawberry Pretzel Salad..........


Up next..... Raisins

by Beth on Feb. 28, 2013 at 5:54 PM


Quoting snuggiewoogie:

 Strawberry Pretzel Salad..........


Up next..... Raisins

 Be sure to post the recipe when you respond:)  This will be a great way to share favorite recipes.

by on Feb. 28, 2013 at 8:07 PM


Quoting VanBurren:


Quoting snuggiewoogie:

 Strawberry Pretzel Salad..........


Up next..... Raisins

 Be sure to post the recipe when you respond:)  This will be a great way to share favorite recipes.

 Ok will do! I will have to go search for that one.....

by Beth on Feb. 28, 2013 at 8:32 PM
1 mom liked this

 While Jackie is looking for her pretzel recipe, I'll take the raisins......


Struesel Topping (recipe follows)

1 cup Bisquick Original baking mix

1/4 cup butter, softened

2 Tbs boiling water

1/2 cup pineapple juice

1/2 cup raisins

1 Tbs cornstarch

1/8 tsp ground nutmeg

1/8 tsp ground ginger

4 cups sliced peeled pears (about 3 medium)

Heat oven to 375 degrees.  Prepare Streusel Topping; set aside.  Mix baking mix and butter in medium bowl.  Add boiling water; stir vigorously until very soft dough forms.  Press dough firmly in ungreased pie plate, using hands dusted with baking mix, bringing dough onto rim of pie plate.  Flute if desired.

Mix pineapple juice, raisins, cornstarch, nutmeg and ginger in 2-quart saucepan.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute; remove from heat.  Stir in pears.  Spoon into pie plate.  Sprinkle with topping.

Bake 25 to 30 minutes or until crust and topping are light golden brown.


2/3 cup quick-cooking oats

1/2 cup Bisquick Original baking mix

1/3 cup packed brown sugar

1/4 cup firm butter

Mix oats, baking mix and brown sugar.   Cut in butter with fork or pastry blender until mixture is crumbly.

THE NEXT INGREDIENT:   brussels sprouts

by New Member on Feb. 28, 2013 at 9:26 PM

Brussel Sprouts with Bacon:

I pretty much follow this recipe by Rachel Ray.


  • 3 slices bacon, chopped
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 shallot, chopped
  • 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
  • Salt and pepper, to your taste
  • 1 cup chicken broth


Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

My ingredient would be pasta.


by Bronze Member on Mar. 1, 2013 at 9:19 AM


      The combined ingredients

Wow, there's so much you can make with pasta. Although I have not made the following recipe yet, it's on my list - looks delicious to me:

Chicken Mixture: 

·                     2 cups roasted chicken, shredded

·                     2 bulbs of roasted garlic

·                     1/4 sweet yellow onion, diced finely

·                     5-6 baby bell peppers, diced finely (I used red & yellow)

·                     6-7 fresh basil leaves, chopped

·                     Dried oregano, to taste

·                     Sea salt and freshly cracked pepper, to taste

Prepare the roasted garlic.

Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly.

Other Ingredients:

·                     1 (32 ounce) container ricotta cheese (I used part skim fat)

·                     1 egg

·                     5-6 fresh basil leaves, chopped

·                     Dried Oregano, to taste

·                     Fresh nutmeg, grated, to taste

·                     1/2 cup + 3 tbsp of Parmesan cheese (divided)

·                     9 whole wheat lasagna noodles, cooked per instructions

·                     Mozzarella cheese, shredded

·                     Roasted Garlic and Basil Marinara

Preheat oven to 375 degrees. Coat a large 9x13 baking dish with cooking spray.

In a large bowl, add ricotta, egg, 1/2 cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt and freshly cracked pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.

Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella; spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, remaining 3 tablespoons of Parmesan cheese and a sprinkle of basil or oregano. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing,


by Beth on Mar. 1, 2013 at 9:59 AM

 I found this yummy-looking eggplant recipe on Pinterest.  Here's the recipe and the link to the blog it came from:



  • 2 large egg whites
  • 1 large egg
  • 1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
  • 3 tablespoons all-purpose flour
  • 1 cup Italian-seasoned breadcrumbs
  • Cooking spray
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 6 tablespoons (1 1/4 ounces) grated fresh Parmesan cheese, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1 (12-ounce) carton 1% low-fat cottage cheese
  • 1 large egg white
  • 1 (26-ounce) bottle fat-free tomato-basil pasta sauce
  • 12 cooked lasagna noodles


  1. Preheat oven to 450°.
  2. Combine 2 egg whites and egg in a small bowl, stirring with a whisk. Dredge 1 eggplant slice in flour. Dip in egg mixture; dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour, egg mixture, and breadcrumbs. Place slices in a single layer on a baking sheet coated with cooking spray. Coat tops of slices with cooking spray. Bake at 450° for 20 minutes, turning eggplant after 10 minutes. Remove from baking sheet; cool. Reduce oven temperature to 375°.
  3. Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese, and 1 egg white in a large bowl.
  4. Spread 1/4 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices, and 3/4 cup pasta sauce. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1 cup mozzarella and 3 tablespoons Parmesan. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 35 minutes or until cheese melts. Let stand 5 minutes.


by Mandee on Mar. 1, 2013 at 12:05 PM

Mexican Chicken Casserole with Charred Tomato Salsa


Instead of the usual jarred salsa often called for in Mexican casserole, this recipe features a homemade salsa made with charred tomatoes that are mixed with cilantro and fresh lime juice. Charring the tomatoes gives a rich flavor to the salsa, which is a good match for this chicken-and-veggie-packed dish.

Yield: 8 servings


  • Salsa:
  • plum tomatoes, halved and seeded 
  • garlic cloves, peeled and crushed
  • small onion, peeled and chopped 
  • seeded jalapeño pepper, quartered 
  • Cooking spray
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1/8 teaspoon black pepper 
  • Casserole:
  • 1 cup chopped onion 
  • 1 cup fresh or frozen corn kernels
  • 1 cup diced zucchini
  • 1 cup chopped red bell pepper
  • 3 cups shredded cooked chicken breast 
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • (10-ounce) can green chile enchilada sauce
  • (4-ounce) can chopped green chiles 
  • 12 (6-inch) corn tortillas
  • 1 cup (4 ounces) shredded Monterey Jack cheese 
  • 1 cup (4 ounces) crumbled feta cheese 


  1. 1. Preheat broiler.
  2. 2. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.
  3. 3. Preheat oven to 350°.
  4. 4. To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat.
  5. 5. Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly.

by Bronze Member on Mar. 1, 2013 at 8:54 PM

Sausage-Beef Enchiladas Recipe

Sausage-Beef Enchiladas


  • 1 pound ground round
  • 1/2 pound lean turkey breakfast sausage $
  • 1/2 cup chopped onion $
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon pepper $
  • (10-ounce) cans enchilada sauce
  • (11-ounce) can whole-kernel corn, drained $
  • 12 (6-inch) corn tortillas
  • Cooking spray
  • 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese $
  • 1/2 cup thinly sliced green onions $


  1. Place a large nonstick skillet over medium- high heat until hot. Add first 6 ingredients. Cook 5 minutes, stirring until meat is browned, stirring to crumble. Drain meat mixture well, and wipe skillet with paper towels. Return meat mixture to skillet; stir in 1 can enchilada sauce and corn. Heat until hot.
  2. Stack tortillas between 2 damp paper towels. Microwave at HIGH 1 minute. Spoon meat mixture down center of each tortilla; roll up tortillas; arrange in a 13- x 9-inch baking dish coated with cooking spray.
  3. Pour remaining can of enchilada sauce over tortillas. Cover and bake at 350° for 25 minutes. Uncover, sprinkle with cheese and green onions, and bake an additional 5 minutes. Serve immediately.


by Silver Member on Mar. 2, 2013 at 2:00 AM

Carrot Cake (sorry I can't post the actual recipe; Chrome won't let me copy/paste it, and I'm in too much pain to type it all out)

Next up:  Beets

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