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Hello,
Thank you Bobbie and Robin for today's recipes!
Thanks for reading,
Susan
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Recipe Requests
A Letter to Send With Tamiah Cinnamon Bread
Does anyone have a letter to send with Tamiah Cinnamon Bread? I had a cute little one but it was lost. Thank you.
Kirstin from Illinois
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Weight Watchers Diet Exchange Plan
Does anyone have the Weight Watcher's exchange diet plan? I'm trying to remember it. What is the calorie value for veggies? I'm thinking the exchanges are: 8 8oz of water daily, 2 to 3 milk, 2 to 4 fruit, 3 to 5 veggies, 3 protein, 6 to 11 bread/grain, 3 fat, and some "optionals" foods. I can't remember how the "optionals" worked. This was a great plan for me, well balanced and I didn't feel deprived, plus I had lost 42 lbs. Help please! Thanks a bunch, you great people!
Sandy from Stoughton, WI
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Does any one know anything about making collard greens. I had them once and they were very good. Now I want to make them.
Thank you,
Joanne from Kingston, PA
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Today's Recipes
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
By Bobbie G from Rockwall, TX
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In small heavy saucepan, combine chocolate pieces and cream. Heat over low heat just until chocolate is melted. Remove from heat. In medium bowl, with fork, combine oatmeal with confectioners' sugar until well mixed. Stir in chocolate mixture and water. Shape into 30 balls. If mixture is too soft, place in freezer 5 minutes. Place on wax paper lined tray. Refrigerate 30 minutes; roll balls in cocoa to cover completely. Store, covered, in refrigerator.
By Robin from Washington, IA
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My daughter is reaping daily harvests of garden cucumbers and wanted to know if I had any yummy, easy recipes that has me looking in my recipe boxes for simple, delicious cucumber solutions. I decided to also share them with the great readers out there.
This is not your typical pickle recipe. No special equipment or ingredients are needed. This recipe produces a crisp, sweet pickle that goes well in salads, on sandwiches or as a side. The secret to the crisp texture is the sugar, so do not reduce the sugar in the recipe. This recipe works well with slicing, pickling, seedless and hothouse cucumbers.
Mix cucumbers, onions and salt in a large bowl, and cover with plastic wrap... Set the bowl on the counter for 2 hours. Pour into a colander and drain water from cucumber mixture. Combine sugar and vinegar. Stir well and pour over cucumbers. Pack into freezer containers or zip-closure bags. Freeze immediately. Pickles will be ready to eat in 3 or 4 days. They will keep in the freezer for up to 1 year.
By Bobbie G from Rockwall, TX
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Chop chocolate into small chunks and set aside. Combine cake mix, eggs, water, sour cream and oil. Blend, then beat at medium speed of electric mixer for 4 minutes. Fold in chopped chocolate. Pour into 2 greased and floured 9 inch layer pans. Bake in 350 degree F (preheated) oven for 35 minutes or until cake tester inserted in centers comes out clean. Cool cakes in pans 10 minutes. Remove from pans and finish cooling on racks.
To begin, beat 3/4 cup butter or margarine until soft. Blend in 3 cups confectioners' sugar. Add 1 egg and 1 tsp. vanilla. Add 3 additional cups of confectioners' sugar alternately with 3 Tbsp. milk until of spreading consistency. Set aside 1 cup of mixture in small bowl for filling.
For filling, stir 1/3 cup each chopped dates, raisins, and almonds into 1 cup of mixture. Spread between layers.
For frosting, melt 5 squares semi-sweet or unsweetened chocolate. Cool. Add to remaining mixture. Add 2 Tbsp. milk for smooth consistency. Frost and decorate top and sides, if desired. Garnish with dates, raisins and nuts, if desired.
By Robin from Washington, IA
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In top of double boiler over boiling water, stir caramels and 1/3 cup evaporated milk until caramels are melted and mixture is smooth. Keep warm over hot water. Or, place caramels and 1/3 cup evaporated milk in microwave-safe bowl. Microwave on medium for 6-7 minutes, stirring after 3 minutes and then after each 1 minute, until caramels are melted and mixture is smooth. In large bowl, using mixer at medium speed, beat cake mix, melted butter, and remaining 1/3 cup evaporated milk, 2 minutes.
Spread half the batter in greased 9x13 inch baking pan. Bake in preheated 350 degrees F oven for 8 minutes. Cool on rack 2 minutes. Pour caramel mixture evenly over baked layer; tilt pan to cover completely. Sprinkle with chocolate chips. Stir 1/2 cup walnuts into remaining batter, if desired. Drop by spoonfuls evenly over chocolate chip layer. Sprinkle with remaining 1/2 cup walnuts, if desired. Bake in (preheated) 350 degree F oven 20 minutes. Cool on rack. If necessary, chill before cutting into bars. Makes about 48.
By Robin from Washington, IA
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Everyday Broccoli Cheese Chicken
In skillet over medium heat, in hot margarine, cook chicken 10 minutes or until browned on both sides. Spoon off fat. Stir in soup, water and pepper. Heat to boiling. Add broccoli. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork-tender and broccoli is done; stirring constantly. 4 servings.
By Robin from Washington, IA
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Dissolve cornstarch in water. Combine with 57 Sauce and honey in small saucepan. Cook over low heat, stirring occasionally, until thickened. Serve at room temperature as a dipping sauce for chicken nuggets. Makes 1 1/2 cups. Kids just love this!
By Robin from Washington, IA
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Melt 1 stick margarine in pan, add 3/4 cup brown sugar. Add to the above and mix well:
Bake at 350 degrees F. for 40-45 minutes. Serve with whipped cream, if desired.
By Robin from Washington, IA
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Grease 9x13 inch pan, pour in chopped peaches; sprinkle dry cake mix over peaches. Dribble melted margarine over mix. Bake 325 degrees F for approximately 30 minutes.
By Robin from Washington, IA
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Combine first 4 ingredients in a medium bowl; cut in shortening with pastry blender until mixture is crumbly. Add sweet potatoes and milk, stirring just until dry ingredients are moistened. Turn dough out onto a heavily floured surface; knead lightly 8-10 times. Roll dough to 1/2 inch thickness; cut with a 2 inch round cutter. Place on a lightly greased baking sheet and bake at (preheated) 400 degrees F for 15 minutes or until golden brown. Yield: 1 dozen.
By Robin from Washington, IA
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