The Recipe Thread (NON-CANNABIS RECIPES)

[Vicki]

I decided to make a recipe thread so I can share recipes, and hopefully others will as well. Please post your recipes, if you are willing to share.

I'll go ahead and post the Slow Berry Cobbler recipe here as my first recipe, in case it was missed elsewhere:

Slow Berry Cobbler

**You can use biscuit mix for the baking mix, and I add a dash of nutmeg as well.

Filling:
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
1/2 cup baking mix
Topping:
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons ground cinnamon



Spray the insert of a slow cooker with nonstick cooking spray.
In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with whipped cream or ice cream.

[1tokeovertheline]

I think this thread is a good idea. We all like to eat. My wife had me print out your recipe and she is going to try it sometime.
Thanks for the recipe.

[Vicki]

You'll have to report back and let us know how you like it.

I decided to do something different this time with the Berry Cobbler. I mixed some cinnamon and nutmeg into the biscuit mix that goes on top of the berries, in addition to the sprinkling on top. I think it will taste better.

[Vicki]

This is the basic peanut butter cookie recipe that I follow. I have used light brown sugar, and it works as well.

Peanut Butter Cookies

1/2 cup unsalted butter, at room temperature
1/2 cup dark brown sugar
1 large egg, room temperature
3/4 cup smooth peanut butter
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
Pinch of fine salt
Granulated sugar, as needed

In an electric mixer, fitted with the paddle attachment, or with a hand-held electric mixer, combine the butter and brown sugar on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Add the egg and peanut butter and continue mixing until fully incorporated.

Meanwhile, in a small bowl, whisk together the flour, baking soda, and salt.

Reduce the speed of the mixer to low and add the flour mixture. Raise the speed to medium and mix briefly until a smooth dough is formed. Form the dough into a disc, wrap it in plastic wrap, and refrigerate until firm.

Preheat the oven to 375 degrees F. Line 2 baking sheet pans with parchment paper. Using a 2-teaspoon-sized ice cream scoop, melon baller, or your hands, form the dough into about 50 small balls. Put sugar on a pie plate or dish. Roll the dough balls in the sugar to coat lightly. Arrange the dough about an inch apart on the prepared pans.

Using the tines of a fork, flatten the dough balls slightly, while making cross-hatch marks on their tops. Bake the cookies in batches, turning the pans once, until lightly browned, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely. Store in a sealed container.

[29yeartoker]

Okay Vicki, I'm getting fat and I can see my husband to be will get fat also. Got some good dinner recipes? The sweets are great, but I need to learn how to cook some dinner dishes.

[Vicki]

Here is a recipe I converted into an entree for dinner the other night. I kept boneless/skinless chicken breasts whole, and wrapped them in Havarti cheese and Prosciutto, and baked for about 30 minutes at 350 degrees. I also used real garlic.

6 boneless chicken breasts, each cut into 3 (1 1/2-inch) wide strips
Freshly ground black pepper
1 teaspoon garlic powder
1 small wheel herb cheese (about 5 ounces) (recommended: Boursin)
18 slices prosciutto, thinly sliced
Special equipment: Bamboo skewers


Preheat oven to 325 degrees F.
Season chicken with pepper and garlic powder. "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Divide the cheese into even amounts for the chicken strips and spread on the surface of the chicken. Then wrap each chicken strip with a slice of the prosciutto and place on a lightly greased baking sheet and bake until done.

[Ler]

I love this thread..... I'll see if I can find anything to post.

[Vicki]

I'm trying to post recipes that are not extremely difficult to make, or have a person in the kitchen for a long time. I don't like to be in the kitchen all day myself, so I like to keep things fairly easy.

I haven't decided if I'm going to make a peach crumble dessert later this week, or if I'll make a cinnamon crumb cake. When I decide, I'll post the recipe.

[Vicki]

I made this for dinner yesterday.

Shepherd's Pie

1 small onion
1 1/2 pounds ground beef
2 (8-ounce) cans tomato sauce
1 1/2 cups mixed vegetables or niblet corn, prepared
Salt and freshly ground black pepper
8 to 10 medium red new potatoes
1 1/2 cups milk
12 tablespoons butter
1/2 cup sour cream
2 cups instant biscuit mix

Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.
Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Preheat oven to 350 degrees F.

Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.

Note: Leftovers make this dish easy to put together. So if you have leftover pork roast or beef roast with gravy and mashed potatoes from Sunday dinner then this is an easy mid- week meal that will take only a few minutes.

[Firefox]

Well I'm 19 and live in a dorm and the closest thing I get to cooking is Ramen, but I think this thread is really cool and it makes me very hungry. Even without munchie inducing influences haha