share a recipe

trr1

Well-Known Member
Original Poster
I thought it would be nice if we could share our recipes together in this thread. It can be sweets ,drinks or food
here is my first

space monkey at DHS has rum( gone but not forgotten)
Ingredients
  • 12 ounces chocolate milk shake
  • 3/4 ounce coconut rum
  • 3/4 ounce creme de banana liqueur
Instructions
  1. Put all ingredients in a blender and mix well.
  2. Serve in a tall glass.
 

trr1

Well-Known Member
Original Poster
Light Cranberry Mousse


Ingredients
2 cups Light Cranberry Juice Drink
OR
Light Cranberry & Raspberry flavored Juice Drink
1 0.3 ounce package sugar-free raspberry-flavored gelatin
1 8-ounce can Jellied Cranberry Sauce
2 cups frozen non-dairy whipped topping, thawed
Prepared pie shell, optional



Directions
1 Heat juice to boiling in a saucepan. Remove from heat. Stir in raspberry gelatin until dissolved.
2 Using a fork or wire whisk, mix cranberry sauce until smooth in a small mixing bowl. Stir into gelatin mixture. Chill until it begins to thicken, but not set.
3 Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm.

Makes 8 servings.
 

trr1

Well-Known Member
Original Poster
Mac and Beef

Ingredients

1 ½ lb ground beef*
1 large onion chopped
1 26 Oz can condensed tomato soup
¾ cup water
1 tbsp prepared mustard
1 tbsp Worcestershire sauce
½ shredded cheddar cheese
about 2 cups dry elbow or corkscrew macaroni equals
4 cups cooked macaroni

Directions
1 cook macaroni to instructions on package
2 in a large saucepan over medium high heat cook onions and meat until browned
stirring to separate **
3 drain excess oil or fat
4 add remaining items and heat over low heat until hot

Notes
any ground meat can be used (chicken,pork,etc or meat substitute)*
if using low fat meat add 2 tsp oil to pan **
 

P_Radden

Well-Known Member
Jalapeno Popper Dip:

Ingredients:

  • 2ea 8oz Cream Cheese
  • 1 Cup Mayonnaise
  • 1 Cup Grated Parmesan Romano Cheese
  • 1 4oz Diced Green Chilies drained
  • 1 4oz Diced Jalapeños drained


Instructions:


1. Mix all ingredients together.
2. Scoop mix evenly into baking dish & sprinkle a thin coat of Parmesan cheese on top.
3. Bake at 350 for 35 to 45 minutes.
4. Let cool for 15 minuets
5. Serve with “Scoops” Tortilla Chips

This is sooo goooood.... We always make up a batch for tailgaiting or for parties.
 

MinnieM123

Premium Member
Ranch House Crock Pot Chicken (easy recipe and tasty!)

5-6 boneless, skinless chicken b reasts
Two (10-ounce each) cans of Cream of Chicken Soup (undiluted)
1/4 cup plain sour cream (or you can use1/4 cup of plain Greek yogurt)
One (1-ounce) packet of Hidden Valley Ranch dressing mix (unprepared)

Spray a 6 quart or larger crock pot with non-stick spray. Place chicken in the bottom of crock pot.

In a small bowl, add the sour cream (or Greek yogurt) and the 2 cans of (undiluted) Cream of Chicken soup. Mix all together to combine. Pour in Hidden Valley Ranch packet and stir to blend.

Pour soup mixture over all the chicken.

Cover and cook on low for 5-6 hours (or on high for 4 hours). Serve chicken and sauce over brown rice or mashed potatoes.
 

trr1

Well-Known Member
Original Poster
Pineapple rice Salad

Ingredients

1 ¼ cup raw rice
2 cups Crushed Pineapple (do not drain)
2 cups Pineapple tidbits, drained
½ cup Maraschino cherries, cut in halves
½ cup granulated Sugar (you can use splenda, truvia or other sweetener)
1 lb small Marshmallows
8 oz. Container on non dairy whipped topping(Cool Whip or your favorite)
½ tsp. Red food coloring(optional)

Recipe
Cook rice according to directions on package
Add all ingredients except whip topping to a bowl and blend
Fold in whipped topping -just enough for your desired consistency
chill and serve

serves 10 to 12
 

trr1

Well-Known Member
Original Poster
46d5daf1bc7c5e04a853995bfb028147.jpg
 

trr1

Well-Known Member
Original Poster
Broccoli Pasta Salad

Broccoli-Pasta-Salad_0002.jpg

Print

Ingredients
  • 1 C chopped pecans, toasted
  • ½ (16 oz.) package farfalle (bow tie ) pasta
  • 1 lb. fresh broccoli, cut into small pieces
  • 1 C mayonnaise
  • ⅓ C sugar
  • ½ C diced red onion
  • ⅓ C white vinegar
  • 1 tsp salt
  • 2 C grapes, halved
  • 8 bacon slices, cooked and crumbled
  • ⅓ C sunflower seeds

Instructions
  1. Cook pasta according to directions.
  2. Mix together mayo, sugar, vinegar and salt.
  3. Pour dressing over cut up broccoli.
  4. Add in pasta, grapes
  5. Cover and chill for 2-3 hours
  6. Add in bacon and pecans right before serving.
I use Apple cider vinager
 
Last edited:

Sans Souci

Well-Known Member
Cheesecake in a Jar

I like to make this for the 4th of July. It's much easier than a full-size cheesecake and you don't have to turn on your oven to make this.

http://www.kingarthurflour.com/recipes/cheesecake-in-a-jar-recipe


Ingredients

CRUST
  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
FILLING
  • 2 pounds cream cheese, at room temperature
  • 1 2/3 cups sugar
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 3/4 cup cream, half & half, or whole milk
Instructions
  1. To make the crust: Blend together the graham cracker crumbs and sugar. Place 2 tablespoons in the bottom of each of seven 1/2-pint canning jars, such as Mason jars. Press down lightly. Set the jars aside.
  2. To make the batter: Place the softened cream cheese into the bowl of your mixer. Beat on medium-high speed for 2 minutes, to aerate and remove any lumps. Be sure to scrape the bowl at least twice.
  3. Stop the mixer, scrape the bowl, and add the sugar and cornstarch. Beat on medium speed for 2 more minutes. Stop again, scrape, and add the vanilla, eggs, and cream. Beat for 2 more minutes on low speed.
  4. Prepare a 7- to 8-quart slow cooker for baking. Place the crust-filled jars into the pot. Fill each jar 3/4 full of cheesecake batter, taking care not to drip any down the outsides of the jars.
  5. Place the canning lid of each jar on lightly. This is to prevent water from dripping into the cheesecake while you fill the crock pot. Carefully pour warm water into the crock pot around the jars. The water level should come 3/4 of the way up the sides of the jars. When you're done pouring, remove the jar lids and set aside for later.
  6. Cover the slow cooker and cook on high for 1 to 2 hours. All slow cookers are different, so the times may vary quite a bit. The cheesecakes are done when the centers are no longer jiggly or wobbly, and a knife inserted into the cake about 1/2" from the edge comes out clean.
  7. Turn off the slow cooker and allow the cheesecakes to rest for about 20 minutes to cool slightly before handling. Remove the jars and place on the counter to cool for another hour before sealing and placing in the fridge to chill for several hours, or overnight.
  8. To serve, simply open the jar, top with fresh berries, chocolate chips, hot fudge, or whipped cream, and dive in with a long-handled spoon. These are very rich cakes, so one jar will feed two people; or any leftovers can be refrigerated for serving later.
  9. Yield: seven 1/2-pint cheesecakes, about 14 servings.
 

NiarrNDisney

Well-Known Member
Broccoli Pasta Salad

Broccoli-Pasta-Salad_0002.jpg

Print

Ingredients
  • 1 C chopped pecans, toasted
  • ½ (16 oz.) package farfalle (bow tie ) pasta
  • 1 lb. fresh broccoli, cut into small pieces
  • 1 C mayonnaise
  • ⅓ C sugar
  • ½ C diced red onion
  • ⅓ C white vinegar
  • 1 tsp salt
  • 2 C grapes, halved
  • 8 bacon slices, cooked and crumbled
  • ⅓ C sunflower seeds

Instructions
  1. Cook pasta according to directions.
  2. Mix together mayo, sugar, vinegar and salt.
  3. Pour dressing over cut up broccoli.
  4. Add in pasta, grapes
  5. Cover and chill for 2-3 hours
  6. Add in bacon and pecans right before serving.

This looks great minus the bacon! May have to make this for my next barbecue
 

trr1

Well-Known Member
Original Poster
Pineapple Upside Down Bundt Cake
Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 1 Cake = 17-18 slices

Serving Size: 1 slice




Ingredients

  • 1/2 Cup butter (1 stick), melted
  • 1/2 Cup packed brown sugar
  • 1 Can pineapple rings in 100% juice (reserve the juice)
  • 1 Jar maraschino cherries
  • 1 Box yellow or pineapple cake mix
  • 1 4-serving box instant vanilla pudding
  • 3 eggs
  • Vegetable oil
  • Milk
Instructions

  1. Preheat the oven to 350 degrees F.
  2. Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
  3. Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
  4. Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
    Pintesting-Pineapple-Upside-Down-Bundt-Cake-Arrange-the-Fruit1.png
  5. In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
  6. Carefully pour the batter over the fruit. Place the bundt pan on a baking sheet and bake as instructed for a bundt cake on the cake mix box. The cake is done when an inserted knife comes out clean.
  7. Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
  8. Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.
 

trr1

Well-Known Member
Original Poster
donkey balls
2 pkg of crescent rolls, pref. butter flake
1 16 oz. pkg of Philadelphia cream cheese softened (can use the 1/3 of fat one, but never fat free)
1 Jimmy Dean sauage roll (standard size)

DirectionsStep-By-Step
1
Take the sausage and cook in pan til browned and lightly crisp. Drain fat in jar, or choose to mix it in for extra goodness in the recipe
2
While sausage is cooking, unwrap cream cheese and place in mixing bowl then mix generously with sausage. Can add diced onions or seasoning for extra flavor, but this recipe is good enough to stand without additional ingredients.
3
Take crescent rolls and lay flat out taking each individual triangle and cutting them in half (if not careful you may need to knead triangle into small circles for best effect.
4
Take a teaspoon of the mixture and spoon a little at a time into each crescent roll then wrap mixture up into little ball making sure that mixture is sealed inside (you do not have to keep it completely covered but it creates less mess eating it that way)
5
Place balls individually on each 2 cookie sheets then bake at 350 for approx 8-10 minutes. If you have a particularly fast oven bake at 8 min taking care not to burn bottoms.
6
Cool for about 2-3 minutes and enjoy. With 2 pkgs of crescent rolls should make about 48 balls or roughly enough for 8-10 people.
 

trr1

Well-Known Member
Original Poster
Creamy-White-Chicken-Enchiladas-2-200x300.jpg

CREAMY WHITE CHICKEN ENCHILADAS
Serves 8-12
Cook time 30 minutes
Meal type Main Dish
INGREDIENTS

  • 3 Large cooked chicken chests (I usually boil mine for about 20 minutes or until they shred easily)



    • 1 can cream of chicken soup
    • 1/2 cup milk
    • 1 cup sour cream
    • 2 cups shredded Mexican cheese
    • salt and pepper (to taste)
    • 8-12 flour tortillas (either 8 large or 12 small flour tortillas)
DIRECTIONS
Step 1
Shred your cooked chicken and place in a large bowl.
Step 2
In a large measuring cup mix together the can of cream of chicken soup and milk.
Step 3
Pour 1/2 of the cream of chicken soup and milk mixture into the shredded chicken.
Step 4
Add the sour cream, 1 1/2 cups of the Mexican cheese and salt and pepper to taste to the shredded chicken. Mix to combine.
Step 5
Scoop the mixture (about 2-3 tbsp) onto the center of a flour tortilla and roll.
Step 6
Place rolled tortillas in a 9x13 greased baking pan. Pour the remainder of the cream of chicken soup / milk mixture on top of the rolled tortillas.
Step 7
Sprinkle the remaining Mexican cheese on top of the rolled tortillas.
Step 8
Bake at 350 for 20 minutes covered with foil. Then remove foil and bake for 10 additional minutes.
 

trr1

Well-Known Member
Original Poster

1654811779993.png

Easy Frozen Oreo Dessert​


5 from 3 votes
Every Oreo fan will love this no-bake easy frozen Oreo dessert. It's a simple, creamy frozen treat loaded with Oreos!
PREP TIME15 minutes
COOK TIME3 hours
TOTAL TIME3 hours 15 minutes
SERVINGS10

Ingredients

  • 14.3 ounces Oreo cookies crushed and divided
  • ¼ cup butter melted
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla
  • 8 ounces cream cheese softened
  • 3 tablespoons sugar
  • 14 ounces sweetened condensed milk

Instructions

  • Remove 12 Oreos from the package.
  • Crush the remaining Oreos either by placing in a Ziploc bag and using a rolling pin or placing in a food processor.
  • Mix half of the crushed Oreo crumbs with the melted butter. Press into a 9×9 pan to form the crust. Place into the refrigerator while preparing the filling. Set the rest of the Oreo crumbs aside.
  • In a large bowl whip the heavy cream until stiff peaks form. Set aside.
  • In another large bowl cream together the cream cheese and sugar. Add the vanilla and mix again.
  • Next add the heavy whipping cream to the cream cheese mixture folding gently with a spatula.
  • Add the sweetened condensed milk and continue mixing gently until fully combined.
  • Mix in the remaining Oreo crumbs.
  • Spread the mixture evenly over your cookie base.
  • Crush the remaining 12 Oreos and sprinkle them on top of the filling.
  • Cover with foil. Return to the freezer and chill until solid (3 to 4 hours, overnight is best).
  • Remove from the freezer 15 minutes before serving.
 

trr1

Well-Known Member
Original Poster

Muffin Tin Omelets​

1655931666887.png

Ingredients​

  • 8-12 eggs
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese shredded
  • 1 cup turkey sausage or chopped meat of choice
  • 3 green onions chopped
  • salt and pepper to taste

Instructions​

  • In large bowl, beat together eggs and cream until well blended. Stir in all other ingredients. Spoon into well greased muffin tin, dividing evenly among the cups.
  • Bake at 350 for 20 minutes, or until set in the center. Allow to cool slightly before removing from muffin tin. Allow to cool fully before placing in zipper seal bag and storing in the fridge. Eat within 5 days.


*This is just a template I've done veggie ones,Denver style, or just cheese
*I just use whole milk
* I also saute any veggie that I use
 
Last edited:

NiarrNDisney

Well-Known Member

Muffin Tin Omelets​

View attachment 647923

Ingredients​

  • 8-12 eggs
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese shredded
  • 1 cup turkey sausage or chopped meat of choice
  • 3 green onions chopped
  • salt and pepper to taste

Instructions​

  • In large bowl, beat together eggs and cream until well blended. Stir in all other ingredients. Spoon into well greased muffin tin, dividing evenly among the cups.
  • Bake at 350 for 20 minutes, or until set in the center. Allow to cool slightly before removing from muffin tin. Allow to cool fully before placing in zipper seal bag and storing in the fridge. Eat within 5 days.


*This is just a template I've done veggie ones,Denver style, or just cheese
*I just use whole milk
* I also saute any veggie that I use
I make things much like this recipe that I put on biscuits and throw some cheese on for breakfast especially when I have friends visit or we go on a trip that requires some meals that are easy to pop in the microwave for a few and get everyone on their way.
 

trr1

Well-Known Member
Original Poster

Slow Cooker Italian Wedding Soup​

ingredients​

1 pound small meatballs
6 cups chicken broth
1 cup cooked chicken, chopped
1 cup carrots, sliced, diced or cut into matchsticks
1 cup celery, diced
1 head escarole, chopped
OR
1 package (8 ounce size) chopped spinach
2 cloves garlic, finely chopped
salt and pepper, to taste
1/4 cup romano cheese
1/4 cup acini di pepe pasta (or other small pasta)

directions​

Saute meatballs until browned. (if using larger pre-made meatballs you can quarter them)

Combine all ingredients except pasta in crockpot and cook for 8-10 hours on low.

Add the pasta during the last hour of cooking.
 

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