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Lily, ⭒on hiatus⭒
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Nov 17, 2021 03:26PM
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I just made my own recipe today and it actually turned out!!Baked Apples (Serves 1 if you're really hungry)
-1 apple sliced into bite-sized chunks and dumped into simmering water until almost soft
-strain and add to small dish with 2 TB maple syrup and 1 TB water with cinnamon, nutmeg, and allspice
-bake at 350°F for 5-10 minutes or until very soft.
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Baked Apples (Serves 1 if you're really hungry)
-1 apple sliced into bite-sized chunks and dumped into simmering water until almost sof..."
Oooh!!! I wanna try that!
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✨ tazannah - not accepting friend requests ✨, ⭒spiritual leader⭒
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ooo sure!!!
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✨ tazannah - not accepting friend requests ✨, ⭒spiritual leader⭒
(last edited Nov 22, 2021 01:37PM)
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Also, I'm also making cranberry sauce with walnuts and oranges, even tho I don't like it, I am making it for everyone else: https://www.goodlifeeats.com/cranberr...
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Thanks!!!
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✨ tazannah - not accepting friend requests ✨, ⭒spiritual leader⭒
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mhm
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https://docs.google.com/document/d/e/..."
I LOVEE broccoli and cheese soup!!!!!
Lily wrote: "Does anyone ever wanna like all cook the same dish sometime or something? And then we could all report on how it went? Just an idea!"I suggest everyone share their favorite cookie recipes for Christmas!
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Ahh so fun. For thanksgiving we’re having apple pie, pumpkin pie, and key lime pie and I’m so excited😃
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Oh, we have a fun one! It sounds gross but it's a family favorite!okay, here's how you make Apple Salad!!!
5-6 apples cut into cups and tossed in lemon juice (adds flavor and keeps them from turning brown)
1 cup of raisins
1/2 cup pecans
Half a bag of mini marshmallows
1/4 cup sugar
(and the weird part where we lose people...lol...)
you toss it all in a cup of mayonnaise or a little more than that if it looks dry.
Yeah that sounds gross but it's really good! You can do plain yogurt instead of mayo but mayo is better!!!
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Sisters Three wrote: "Oh, we have a fun one! It sounds gross but it's a family favorite!
okay, here's how you make Apple Salad!!!
5-6 apples cut into cups and tossed in lemon juice (adds flavor and keeps them from tur..."
Someone brought it to church for potluck. IT WAS SO GOOD!!!
okay, here's how you make Apple Salad!!!
5-6 apples cut into cups and tossed in lemon juice (adds flavor and keeps them from tur..."
Someone brought it to church for potluck. IT WAS SO GOOD!!!
Elizabeth L. {Attend me, Mortal} wrote: "Peanut butter blossomshttps://cooking.nytimes.com/recipes/1..."
That's a classic!
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Yep! Apple Salad is dah best!!!
Sticky Chicken 😋
4 Teaspoons salt
2 teaspoons paprika
1 teaspoon Cayenne Pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken as
big as you can find
1 large onion, quartered
Start the night before serving
1. In a small bowl, thoroughly combine all the spices
2. Remove giblets from chicken, clean the cavity well and pat dry with paper towels
3. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin
4. Place in a resealable plastic bag, seal and refrigerate overnight
5. When ready to roast chicken, stuff cavity with onion and place in a shallow baking pan
6. Roast uncovered at 250° for five hours (yes, 250° for five hours)
7. After the first hour baste chicken occasionally (every hour or so with pan juices)
The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop up thermometer ignore it.
8. Let the chicken rest about 10 minutes before carving.
9. Remove chicken in store in the freezer for up to six months.
This recipe is a great way to roast a large chicken for planned leftovers. It is reminiscent of rotisserie style chicken. It is very easy to make. The meat comes out very moist and flavorful and it is fork tender. After you try it, if you like it, you will never roast chicken any other way. XD
4 Teaspoons salt
2 teaspoons paprika
1 teaspoon Cayenne Pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken as
big as you can find
1 large onion, quartered
Start the night before serving
1. In a small bowl, thoroughly combine all the spices
2. Remove giblets from chicken, clean the cavity well and pat dry with paper towels
3. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin
4. Place in a resealable plastic bag, seal and refrigerate overnight
5. When ready to roast chicken, stuff cavity with onion and place in a shallow baking pan
6. Roast uncovered at 250° for five hours (yes, 250° for five hours)
7. After the first hour baste chicken occasionally (every hour or so with pan juices)
The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop up thermometer ignore it.
8. Let the chicken rest about 10 minutes before carving.
9. Remove chicken in store in the freezer for up to six months.
This recipe is a great way to roast a large chicken for planned leftovers. It is reminiscent of rotisserie style chicken. It is very easy to make. The meat comes out very moist and flavorful and it is fork tender. After you try it, if you like it, you will never roast chicken any other way. XD
Kara wrote: "Sticky Chicken 😋4 Teaspoons salt
2 teaspoons paprika
1 teaspoon Cayenne Pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pep..."
Ooh, this sounds reallllyy yum!!!!
Great Yummy Granola (it super good 😎)
4 cups old-fashioned rolled oats
4 cups total your choice of nuts and seeds*
These might include but are not limited to:
peanuts
sunflower seeds
almonds
wheat germ
Ground Flax Seeds
1 1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup coconut oil
3/4 cup sweetener such as honey or maple syrup
1 teaspoon vanilla
3/4 cup dried cranberries
3/4 cup raisins
1. Preheat oven to 350.
2. Chop seeds and nuts separately in a food processor
3. Mix all dry ingredients except the dried fruit
4. Mix in the spices
5. Put coconut oil and maple syrup in the microwave for one minute increments until the coconut oil is melted
6. Add vanilla
7. Pour this liquid over the dry ingredients
8. Stir and turn out onto two baking pans
9. Bake for 30 minutes or until golden brown, stirring every ten minutes for even color and to make sure the granola is baking evenly.
10. Cool completely.
11. To each pan add 3/8 cup dried cranberries and 3/8 cup of raisins
12. After mixing well, place both pans of granola into an 8 cup air tight container.
4 cups old-fashioned rolled oats
4 cups total your choice of nuts and seeds*
These might include but are not limited to:
peanuts
sunflower seeds
almonds
wheat germ
Ground Flax Seeds
1 1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup coconut oil
3/4 cup sweetener such as honey or maple syrup
1 teaspoon vanilla
3/4 cup dried cranberries
3/4 cup raisins
1. Preheat oven to 350.
2. Chop seeds and nuts separately in a food processor
3. Mix all dry ingredients except the dried fruit
4. Mix in the spices
5. Put coconut oil and maple syrup in the microwave for one minute increments until the coconut oil is melted
6. Add vanilla
7. Pour this liquid over the dry ingredients
8. Stir and turn out onto two baking pans
9. Bake for 30 minutes or until golden brown, stirring every ten minutes for even color and to make sure the granola is baking evenly.
10. Cool completely.
11. To each pan add 3/8 cup dried cranberries and 3/8 cup of raisins
12. After mixing well, place both pans of granola into an 8 cup air tight container.
Homemade maple syrup
Mix 4 cups sugar
2 cups water
1 teaspoon vanilla
2 teaspoons maple extract
Together in a sauce pan
Cook until boiling
Boil for one minute while stirring
Remove from heat
Let cool completely
Store in pouring container in the fridgeraitor
Mix 4 cups sugar
2 cups water
1 teaspoon vanilla
2 teaspoons maple extract
Together in a sauce pan
Cook until boiling
Boil for one minute while stirring
Remove from heat
Let cool completely
Store in pouring container in the fridgeraitor
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:D hehehe yeah. The Syrup is my mom's recipes!
Buttercream FrostingSoften 2 cups of butter and mix in a bowl with 8 cups of powdered sugar (or just empty a 2lb bag of Domino powdered sugar into the bowl). Best until fluffy. Mix in 1-2 tsp vanilla extract and 8 tbs milk. If too runny add more sugar if too thick add more milk. Add as much unsweetened cocoa powder as desired to make chocolate frosting. Enjoy!
(Once I forgot to put butter in and it turned into an impossible to spread glaze. It hardened and made a cool drippy pattern, but it was like eating hardened sugar with some chocolate flavor. Of course I did this on my mom's birthday.)
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Ellie (The Glader!) wrote: "Lol!!! And yessss!!!!! Frosting is soo good, and easy to make!!!"Mmmm homemade frosting is the best.
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When y'all make spaghetti/ziti sauce for pasta dishes does anyone put a bit of brown sugar and ketchup in it?
Book wrote: "Buttercream Frosting
Soften 2 cups of butter and mix in a bowl with 8 cups of powdered sugar (or just empty a 2lb bag of Domino powdered sugar into the bowl). Best until fluffy. Mix in 1-2 tsp van..."
That's how my Momma makes it :D
Soften 2 cups of butter and mix in a bowl with 8 cups of powdered sugar (or just empty a 2lb bag of Domino powdered sugar into the bowl). Best until fluffy. Mix in 1-2 tsp van..."
That's how my Momma makes it :D
Naomi ~Chestnuts Roasting On An Open Fire~ wrote: "When y'all make spaghetti/ziti sauce for pasta dishes does anyone put a bit of brown sugar and ketchup in it?"
My Momma does! sometimes...not all the time tho
My Momma does! sometimes...not all the time tho
Oh that's kinda fitting with the Narnia book lol
Love this idea Lilyyy!!Two of my favorite homecooked meals right now would be:
1) Sweet Potato Black Bean Burgers
Servings - 6
Ingredients -
1 tablespoon ground flaxseed meal+3 tablespoons water (or
1 egg)
1 cup cooked mashed sweet potato (from 1 large or 2 smaller sweet potatoes)
1/2 cup cooked quinoa
1 (15 ounce) can black beans, drained and rinsed
1/4 cup loosely packed fresh chopped cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/8 teaspoon garlic salt
1/4 teaspoon salt
1 tablespoon lime juice
oil (I like avocado oil for this)
Instructions -
1. Mix together your flaxseed meal and water and set it aside until it gels.
2. Place all ingredients in a bowl and mix well. Use a potato masher or the back of a large spoon to mash the beans, leaving a few in tact for texture.
3. In a large skillet, heat a thin layer of oil over medium high heat.
4. Form the sweet potato mixture into 6 patties.
5. When the skillet is hot enough to sizzle, add the patties, in batches if necessary. Cook on one side until a crispy exterior is formed, about 5-7 minutes.
6. Carefully flip each patty and cook an additional 5 minutes on the second side.
7. Serve with your favorite toppings like guacamole. Enjoy!
2) Coconut Chickpea Curry
Ingredients -
2 tablespoons oil I use avocado oil
½ medium yellow onion finely diced
3 cloves garlic minced
½ inch ginger minced
1 jalapeño seeded and finely diced
½ teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground paprika
Pinch of cayenne optional
1 teaspoon sea salt to taste
¼ teaspoon black pepper
2 (15-oz) cans chickpeas rinsed and drained
1 (14.5-oz) can diced tomatoes
1 can full-fat coconut milk
1 lime juiced
¼ cilantro optional
Instructions -
1. Cook onions, garlic, and garlic: In a big pot, warm oil on medium-low heat. Add diced
onion, garlic, and ginger. Cook this on medium-low heat, stirring frequently until the onion
starts to appear translucent and smell fragrant,, about 5 minutes.
2. Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and
cook for a minute until it becomes fragrant.
3. Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to
a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20
minutes.
4. Add lime juice and cilantro: Turn off the heat completely and stir in the lime juice and fresh
cilantro.
5. Serve and enjoy: If you want to save it for later, be sure to completely cool down the
chickpea curry before storing it.
I made these meals during our church fast at the beginning of this year and now they have become a part of our meal rotation. I pretty much went vegan the entire fast and now I have continued to be a vegetarian. No meat since the fast : )
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Gracie wrote: "https://www.aspicyperspective.com/the...Here’s a recipe I found for Turkish Delight!"
Whoa, Turkish Delight?!?! I'm definitely gonna have to check that one out!!!😀
