Sapphire Recipe Thread

[TheQueen]

A Craving for Gluten Free Coconut Doughnuts

http://4.bp.blogspot.com/_XreFgJbixRw/TBjNaXSkAAI/AAAAAAAADI0/6WOmF9YVGXU/s1600/4_darker.jpg

http://cannelle-vanille.blogspot.com/2010/06/craving-for-gluten-free-coconut.html

[pinkrose]

Oh my, those look GOOD!

[TheQueen]

Soaked Lemon, Poppy Seed and Olive Oil Cakes

http://3.bp.blogspot.com/_XreFgJbixRw/S9Io8CjmN6I/AAAAAAAADAs/teZCOjaF0SA/s1600/1.jpg

http://cannelle-vanille.blogspot.com/2010/05/soaked-lemon-poppy-seed-and-olive-oil.html

[TheQueen]

Flourless Peanut Butter and Jelly Cookies

http://www.joythebaker.com/blog/2010/06/flourless-peanut-butter-and-jelly-cookies/

http://farm5.static.flickr.com/4003/4697180161_1d4785a684.jpg

[TheQueen]

Oh my, those look GOOD!

Have you heard of this bakery, Liz? They're based out of Manhattan and now they have a place in LA. They've gotten rave reviews and I heard of the place when it was featured on the Cooking Channel's "Unique Eats" show.

http://www.babycakesnyc.com/

[tigsmom]

Making this for Katie's birthday, I'll let you know how it turns out.

http://www.bettycrocker.com/images/beautyshots/r9275fp.jpg

Recipe (http://www.bettycrocker.com/recipes/chocolate-chip-brownie-torte/051045d7-9356-44bf-93aa-a4aba120fb85)

[TheQueen]

Making this for Katie's birthday, I'll let you know how it turns out.

http://www.bettycrocker.com/images/beautyshots/r9275fp.jpg

Recipe (http://www.bettycrocker.com/recipes/chocolate-chip-brownie-torte/051045d7-9356-44bf-93aa-a4aba120fb85)

You knowwwwwwwwwwww...............I bet if you froze a slice...and mailed it to me....I could probably tell you how well you did....just saying.;)

[tigsmom]

Yeah right :lol It tasted very good, but had not cooled down enough to be solid and it was kind of messy to cut (brownies + soft whipped cream = a big mess).

[pinkrose]

The cake looks yummy, Mad!

I made homeade pizza today. Here's the sauce recipe. Very good! http://allrecipes.com//Recipe/exquisite-pizza-sauce/Detail.aspx


The crust was pretty good as well. http://allrecipes.com/Recipe/Valentinos-Pizza-Crust/Detail.aspx

[Christy]

I've decided pizza is just too darned easy and cheap to buy to be worth making anymore :lol Unless you want to be healthy :lookaroun

[tigsmom]

I've decided pizza is just too darned easy and cheap to buy to be worth making anymore :lol Unless you want to be healthy :lookaroun


We make it only if we want to grill it, but then I will usually buy the dough from our pizzeria.

[figmentmom]

I've decided pizza is just too darned easy and cheap to buy to be worth making anymore :lol Unless you want to be healthy :lookaroun

One of the VERY few things I miss about Long Island is a great pizza joint in St. James. Their pizza is hugely expensive, but totally worth it. Totally unhealthy, too - the green peppers and mushrooms are marinated in some sort of oil before baking, the meat toppings are applied with a shovel, the cheese oozes all over the plate...:love When we have pizza at home - which is rarely, because I'm the only one who likes it :goofy, I use the frozen pizza dough from the grocery store, light on the cheese, and LOTS of fresh vegetables. Sort of takes the fun out of eating it, though. :rotfl

[TheQueen]

Red Velvet Whoopie Pies

http://www.mybakingaddiction.com/heart-shaped-red-velvet-whoopie-pies/

http://www.mybakingaddiction.com/wp-content/uploads/images/Red-Velvet-Whoopie-Pies.jpg

[TheQueen]

Greek Chicken Kabobs

http://www.mybakingaddiction.com/greek-chicken-kabobs/

http://www.mybakingaddiction.com/wp-content/uploads/images/Greek-Kabobs1-F.jpg

[pinkrose]

http://www.mybakingaddiction.com/wp-content/uploads/images/Greek-Kabobs1-F.jpg[/QUOTE]

Those look so YUMMY!!!

[figmentmom]

Greek Chicken Kabobs

http://www.mybakingaddiction.com/greek-chicken-kabobs/

http://www.mybakingaddiction.com/wp-content/uploads/images/Greek-Kabobs1-F.jpg

Sounds great, and we'll try it on the grill (minus the garlic :ew)

[pinkrose]

Here's the recipe for the Chocolate Sybil Cake that I made for Father's Day. It's so yummy (and easy to make). http://www.foodnetwork.com/recipes/paula-deen/chocolate-sybil-cake-recipe/index.html

[Katie4075]

Red Velvet Whoopie Pies

http://www.mybakingaddiction.com/heart-shaped-red-velvet-whoopie-pies/

http://www.mybakingaddiction.com/wp-content/uploads/images/Red-Velvet-Whoopie-Pies.jpg

WANT!!!!!!!!

:lookaroun

[tigsmom]

WANT!!!!!!!!

:lookaroun

NO!!! :nope

[figmentmom]

Here's the recipe for the Chocolate Sybil Cake that I made for Father's Day. It's so yummy (and easy to make). http://www.foodnetwork.com/recipes/paula-deen/chocolate-sybil-cake-recipe/index.html

Paula Deen - so I KNOW it's loaded with butter! :lol I'll give it a try. :flower

[pinkrose]

Paula Deen - so I KNOW it's loaded with butter! :lol I'll give it a try. :flower I :love Paula Deen. :lol


Here's the meal I made for Father's Day, yesterday - http://www.foodnetwork.com/recipes/rachael-ray/brandied-tarragon-cream-chicken-chicken-a-la-vallee-dauge-camembert-rice-with-warm-endive-and-apples-recipe/index.html

[TheQueen]

Paula Deen has nothing on the the Two Fat Ladies. They use BUTTER. The Cooking Channel is airing their old episodes.

http://2.bp.blogspot.com/_qmLMxcfuA7w/Sp7MZwYazNI/AAAAAAAAB8E/JRPg7piNfu0/s400/two-fat-ladies_l.jpg

The Two Fat Ladies are cooks, not chefs — they reject the pretensions and elaborations of haute cuisine and are aggressively unfashionable, delighting in such ingredients as clotted cream, lard and fatty meats. Jennifer Paterson and Clarissa Dickson Wright tour Britain in their vintage Triumph Thunderbird, questing to rediscover the delights of traditional home cooking using the freshest of ingredients, as well as indulgent ones. Presenting enjoyable meals full of strong flavors and free of restraint, these flamboyant ladies have achieved worldwide cult status, united in their enthusiasms, prejudices and an unshakeable belief in their own culinary expertise.

[figmentmom]

Paula Deen has nothing on the the Two Fat Ladies. They use BUTTER. The Cooking Channel is airing their old episodes.

http://2.bp.blogspot.com/_qmLMxcfuA7w/Sp7MZwYazNI/AAAAAAAAB8E/JRPg7piNfu0/s400/two-fat-ladies_l.jpg

The Two Fat Ladies are cooks, not chefs — they reject the pretensions and elaborations of haute cuisine and are aggressively unfashionable, delighting in such ingredients as clotted cream, lard and fatty meats. Jennifer Paterson and Clarissa Dickson Wright tour Britain in their vintage Triumph Thunderbird, questing to rediscover the delights of traditional home cooking using the freshest of ingredients, as well as indulgent ones. Presenting enjoyable meals full of strong flavors and free of restraint, these flamboyant ladies have achieved worldwide cult status, united in their enthusiasms, prejudices and an unshakeable belief in their own culinary expertise.

And, obviously, these ladies are not taking themselves too seriously - they look like fun girls to hang out with (Paula Deen does NOT!) :rotfl

[TheQueen]

And, obviously, these ladies are not taking themselves too seriously - they look like fun girls to hang out with (Paula Deen does NOT!) :rotfl

On their show they drive around England on an old bike and one seater. They are HI-LARIOUS!! Sadly, Jennifer Patterson, the lady on the right with glasses, passed away in '98 from cancer I think.

http://www.anglotopia.net/wp-content/uploads/2009/04/Two_Fat_Ladies1.jpg

[TheQueen]

I found this recipe for something called Sally Lunn Buns which was a bun popular during the Regency period of Jane Austen's time.

http://janeaustensworld.files.wordpress.com/2010/06/sally-lunn-buns-jpeg.jpg

Sally Lunn Buns
(Makes 18 )

4 packed cups (20 ounces) unbleached all-purpose flour

1/3 cup sugar

2 1/4 teaspoons (1 package) instant yeast

1 1/2 teaspoons salt

1 stick (1/2 cup) unsalted butter
4 large eggs

1 cup milk

In medium bowl (I use a 2-quart glass measure), whisk together flour, sugar, yeast and salt. In small saucepan, melt butter.

With electric mixer, beat the eggs until fluffy and pale lemon yellow, about 5 minutes. Add the milk and beat until smooth, about 1 minute. By hand with a dough whisk or wooden spoon, add the flour mixture to the egg mixture in three additions, alternating with the melted butter and beginning and ending with the flour mixture. Cover with lid or plastic wrap. Place in refrigerator for at least 24 hours and up to three days.

About 2 1/4 hours before serving time, remove dough from refrigerator. Stir down the dough, just a few strokes, with a wooden spoon. With a 1/4-cup measure or scoop sprayed with cooking spray, scoop dough into well-greased or cooking-sprayed standard muffin tins. Lightly butter a sheet of plastic wrap and place, buttered side down, over the buns. Let rise until puffy but likely not doubled in volume, about 1 3/4 hours. During last 15 minutes, preheat oven to 375 degrees.

Uncover buns. Bake at 375 degrees about 25 minutes, or until golden brown. Transfer tins to wire racks and let cool for 5 minutes. Turn the buns out of the tins onto the racks and serve warm or continue to cool before storing.

[tigsmom]

those sound yummy!

[TheQueen]

those sound yummy!

I believe you know what I'm going to ask you next. I should also get our English friend to give this a try.

[figmentmom]

I found this recipe for something called Sally Lunn Buns which was a bun popular during the Regency period of Jane Austen's time.

Got a recipe that calls for baking powder instead of yeast? :lol (I'll google it.) :blush

[pinkrose]

Ooh, Gordon. Those look wonderful! I will be trying this recipe!

[TheQueen]

Ooh, Gordon. Those look wonderful! I will be trying this recipe!

Let me know how it turns out!! Take pics!!

[pinkrose]

I will (unless they turn out horrible. :lol )

[figmentmom]

Recipe for Sally Lunn muffins, a "quick bread" version of the original, for those of us who are all thumbs around yeast :blush :

SALLY LUNN MUFFINS

It’s believed that Sally Lunn bread gets its name from the French soleil et lune, meaning “sun and moon.” Sally Lunn bread was brought over to the United States in the Colonial times, and has continued to remain popular. This quick bread recipe for Sally Lunn keeps with the tradition of making the bread in circular shapes to represent the round sun and moon.

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:

* 2 cups all-purpose flour
* 3 tsp baking powder
* 1/2 tsp salt
* 1/2 cup shortening
* 1/4 cup sugar
* 1 large egg, lightly beaten
* 1 cup milk

Preparation:

1. Preheat oven 375 degrees F. Grease 12-cup standard muffin tin.

2. In large bowl, mix together the flour, baking powder, and salt. In separate, small bowl, cream shortening and sugar. Mix in egg. Stir in milk and then scrape the wet ingredients into the dry. Mix well.

3. Fill 12 muffin cups 2/3 full. Bake at 375 degrees F for 25 minutes or until muffins are firm. Serve warm with butter and jam.

[Doug11]

It is so hot outside!

As a tribute to the summer heat and the wonderfulness that is a peach milkshake, I am pleased to share with you this recipe for an adult beverage peach milkshake, courtesy of fox's website:

The Peaches & Cream

Peaches are about as summery as you can get. They're even better when they're combined with ice cream and amaretto for a fresh-tasting adult milkshake. Even better, since it has fruit in it you can pretend it's good for you, right?

• 4 cups vanilla ice cream

• 2 ripe peaches, peeled and chopped

• 1.5 cups milk

• 4 oz. amaretto liqueur

• 2 oz. peach schnapps

Toss the whole mess into a blender and blend on puree for about 20-30 seconds until the mixture is smooth and there's minimal sign of peach chunks, which don't flow up bendy straws particularly well.

[figmentmom]

:yes
It is so hot outside!

As a tribute to the summer heat and the wonderfulness that is a peach milkshake, I am pleased to share with you this recipe for an adult beverage peach milkshake, courtesy of fox's website:

The Peaches & Cream

Peaches are about as summery as you can get. They're even better when they're combined with ice cream and amaretto for a fresh-tasting adult milkshake. Even better, since it has fruit in it you can pretend it's good for you, right?

• 4 cups vanilla ice cream

• 2 ripe peaches, peeled and chopped

• 1.5 cups milk

• 4 oz. amaretto liqueur

• 2 oz. peach schnapps

Toss the whole mess into a blender and blend on puree for about 20-30 seconds until the mixture is smooth and there's minimal sign of peach chunks, which don't flow up bendy straws particularly well.


Now THAT'S a milkshake. :yes

[Christy]

It cracks me up that this is Doug's first (and, I'm gonna go ahead and assume, last :lookaroun ) contribution to the thread :rotfl

:goofy

Hey, so I'm kinda bummed, because of all the rain and higher than usual temps we had through June, strawberries are already done :cry I was so excited to take Eva to pick some! And make freezer jam. But I can't... soooo I'm wondering if I can do freezer jam with black berries and my MOST favorite, black raspberries, when they are ready. I am NOT canning, though :lol

[TheQueen]

Hey, so I'm kinda bummed, because of all the rain and higher than usual temps we had through June, strawberries are already done :cry I was so excited to take Eva to pick some! And make freezer jam. But I can't... soooo I'm wondering if I can do freezer jam with black berries and my MOST favorite, black raspberries, when they are ready. I am NOT canning, though :lol

Hmmm...I don't see why you can't use black raspberries for jam. Here's one that doesn't involve the laborious canning process.

Black Raspberry Jam
This recipe serves: 2
Ingredients
4 cups black raspberries
2 tablespoons lemon juice
1 package powdered fruit pectin
1 1/2 cups honey
Cooking Instructions
1. Mix the black raspberries, lemon juice and pectin in a heavy-bottomed, stainless-steel pot.

2. Bring to a boil over high heat. Stir in the honey.

3. Return to a boil and stir slowly for 10 to 12 minutes. The mixture will resemble a thick syrup when done. Let cool, then pour into a storage container, cover and refrigerate.

Serving Size: 1 tablespoon

[Christy]

Oooooh honey instead of sugar... it's practically a health tonic :goofy

Thanks Gordon! :D

[pinkrose]

I like to make blueberry jam. It's been a few years. I really need to get out to the u-pick. It's not freezer jam though. I just keep it in my pantry. I'll have to see if I can find the recipe.

[TheQueen]

Cheesecake baked in little jars with roasted nectarines

http://www.chezpim.com/.a/6a00d83451bc0669e2013484ecebc3970c-800wi

Here's an easy, delicious and totally adorable dessert to do this weekend, fromage blanc cheesecake, baked into cute little jars. You can make it even more lovely by topping with roasted fruits, in this case I use tangy sweet nectarines scented with lemon verbena. Nothing stops you from making this your own by using a combination of fruits, herbs, and even nuts of your choice. What makes this cheesecake truly special, besides its oh-my-god-this-is-adorableness quality, is the luscious texture, like caressing you with satin, and the fact that you can make it by pretty much dumping all the ingredients in your food processor.

RECIPE (http://www.chezpim.com/blogs/2010/06/recipe-cheesecake-baked-in-little-jars-with-roasted-nectarines.html#more)

[TheQueen]

Chocolate Loaf Cake

http://www.101cookbooks.com/mt-static/images/food/chocolate_loaf_cake_recipe_2.jpg

This cake came out of the oven and I immediately thought to myself, "this cake is so unattractive, no one is going to want to eat it." It was as if the cake could read my mind, and at that point gave up entirely. Over the next ten minutes it exhaled, deflating into what I can only describe as a compact, sway-backed, brick of chocolate-fudge. Or what I'll forever think of as chocolate ugly cake. I set it aside, went out for the night, came back the next morning, and cut off a thin slice. The cake, while still hard on the eyes, was perfect in so many other ways I can't not share it with you - deep chocolate flavor, barely set center, indiscernible crumb, with a thin brown sugar crust.

RECIPE (http://www.101cookbooks.com/archives/chocolate-loaf-cake-recipe.html)

[TheQueen]

Butterscotch Smoked Almond, Raspberry Vanilla and Peach Basil...A Trio of Frozen Treats

http://1.bp.blogspot.com/_XreFgJbixRw/TCOif8Q4ThI/AAAAAAAADJc/1uGl384GR-U/s1600/3.jpg

Summers are always full of activity and hassle around here. I have been meaning to write about these ice creams and sorbets for days now, but something always seemed to come up. And aren't summers about relaxing and not rushing anyway?

The oven has been turned off for the most part. This heat and humidity deserve nothing but a freezer full of frozen treats and that is what we have been up to. As I mentioned to you in my last post, I spent an entire day in the kitchen making ice cream and sorbet bases. This is when I wish I had a commercial grade ice cream maker or even better, a PacoJet.

There are very different palates in this household so when it's time for ice cream, I must take into account everyone's preferences. The fact that I cannot have any dairy at the moment, certainly limits my choices of ice cream. That is really not that big of a deal as I prefer fresh fruit sorbets in the summer when fruit is so luscious.

RECIPE (http://cannelle-vanille.blogspot.com/2010/06/butterscotch-smoked-almond-raspberry.html)

[Christy]

:lol she spoke for me... I was going to say that is the ugliest cake I've ever seen in my life! But I want to try it :yum

Dang, do we have a delicious smiley anymore :slurp :delicious :yummy :delectable

:shrug :lookaroun

[Christy]

Oh! And this seems as good a place as any to say... I went to Jeni's again this past weekend :faint Goatcheese and roasted cherry ice cream. Good Lord.

Next time, I'm trying the bourbon buttered pecan :circles OR maybe the backyard mint, before its season is over.

[TheQueen]

:lol she spoke for me... I was going to say that is the ugliest cake I've ever seen in my life! But I want to try it :yum

Agreed it is quite fugly, but you know how that goes. I bet it's just all chocolate gooeyness. Bet it goes great warm with a scoop of vanilla ice cream or some fresh whip cream.

[TheQueen]

http://3.bp.blogspot.com/_XreFgJbixRw/TCo0MD2ar3I/AAAAAAAADKs/RrCaDKg4Oug/s1600/9.jpg

http://cannelle-vanille.blogspot.com/2010/06/apricot-pistachio-and-lemon-shortbread.html

Apricot, Pistachio and Lemon Shortbread Tart

makes a 10" tart or 8 individual tarts

225 grams butter or non-hydrogenated shortening
110 grams powdered sugar
Zest of 1 lemon
1/2 tsp vanilla
170 grams superfine brown rice flour
110 grams cornstarch
30 grams tapioca starch
pinch of salt
chopped pistachios
sugar for topping
10-12 apricots
lemon thyme leaves, optional
honey, optional

Cream the butter and powdered sugar together. Add the zest and vanilla extract. Add the dry ingredients and mix until combined.

Press the dough into tart molds. Refrigerate the dough for about 30 minutes.

Cut the apricots into thin wedges. Sprinkle the chopped pistachios on the bottom of the tarts. Arrange the apricot slices inside tightly packed as they will shrink in the oven. Sprinkle more pistachios on top and some sugar.

Bake at 375F for about 30 minutes until golden. Drizzle honey and add some lemon thyme leaves on top, if desired.

[figmentmom]

Yep, we need that yum smiley back. :D

[pinkrose]

Gordon, here's a picture of a piece of Chocolate Sybil Cake. It's nothing fancy looking, but it's so moist and yummy!

[TheQueen]

OH MY GAWD!! Liz!! That looks scrumptious!!!

http://i68.photobucket.com/albums/i30/gfa527/LizsCake.jpg

[pinkrose]

Thank you! We really like it. Nicholas has even said that he wants this cake for his b'day, instead of a cake from Edgars.

[TheQueen]

Salted Butter Chocolate Chip Cookies

http://farm5.static.flickr.com/4073/4830379724_e1d8b53d2b.jpg

http://www.davidlebovitz.com/archives/2010/08/salted_butter_chocolate_chip_cookies_recipe.html

[TheQueen]

Apricot and Raspberry Frozen Mousse

http://3.bp.blogspot.com/_XreFgJbixRw/TGB2rBKgokI/AAAAAAAADTY/h_osU1F9KV4/s1600/1.jpg

http://cannelle-vanille.blogspot.com/2010/08/belle-cerise-apricot-and-raspberry.html

[Christy]

Gordon! Darnit! I'm on a diet! :circles :lol

[TheQueen]

Gordon! Darnit! I'm on a diet! :circles :lol

http://blog.fatfreevegan.com/images/refried-soup.jpg

Oooo!! I have a recipe for you. I'm going to make it tonight. I'll let you know how it turns out.

Smoky Refried Bean Soup

http://blog.fatfreevegan.com/2008/03/smoky-refried-bean-soup.html

This soup is so thick it’s almost a chili. Use the minimum amounts of chipotle chili powder and hot sauce to make this a mild dish or add more to make it as hot as you dare.

1 large onion, chopped
3 – 4 cloves garlic, minced
1 green bell pepper, chopped
1 1/2 cups vegetable broth
1 14-ounce can diced tomatoes (I used fire-roasted)
15 ounces fatfree refried beans
15 ounces black beans, cooked
1 cup frozen corn kernels
1 teaspoon cumin
1 1/2 teaspoon smoked paprika
1/8 – 1 teaspoon chipotle chili powder (to taste)
1 teaspoon hot sauce (or to taste)
1/2 teaspoon Mexican oregano (optional)
salt and pepper, to taste

Spray a large, non-stick pot with cooking spray, and sauté the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, 20-30 minutes.

Serving suggestion: Garnish with fresh tomato salsa and serve with baked tortilla chips and a large salad.

Makes 4 large servings. Per serving: 257 Calories (kcal); 1g Total Fat; (4% calories from fat); 15g Protein; 47g Carbohydrate; 0mg Cholesterol; 895mg Sodium; 14g Fiber. Weight Watchers Core (4 Flex Points).

[tigsmom]

that looks yummy!!

[Christy]

Sounds REALLY good!

[Christy]

How was soup? :wave

Hey I have a question... I'm making 2 pies for the festival, the frozen cherries I got said to go ahead and make the filling while they're still frozen, but the peaches I am not sure of. Any idea? (Yes, I'm using frozen peaches... in the summer. I'm THAT lazy :blush )

[TheQueen]

I didn't get to make the soup because I had to pick up my sister. But I plan on making it some time this weekend.

As for the frozen peaches:

How To Use Frozen Peaches:

Use frozen peaches right from the bag without thawing them for most recipes.

Or, thaw and drain frozen peaches completely before using them in particular recipes, especially Peach Pie.

Read more at Suite101: Baking With Fresh, Frozen & Canned Peaches: Tips for Peach Desserts like Peach Cobbler, Peach Pie & Peach Crisp http://bakingdesserts.suite101.com/article.cfm/baking_with_fresh_frozen_canned_peaches#ixzz0x5c2g x6v

[Christy]

Perfect! Thank ya darlin :goofy

They're sitting out on the counter now :) The cherry pie filling is done (I learned on tv to make the filling in a pan first, let it cool, then do your pie. It is never runny anymore! :D )

I'll do the peach later tonight. :) Then I think I'm calling it done. 3 coconut cakes, 5 dozen cookies, and 2 pies. Unless I get the email like last year saying they are running low, I'm feeling good about my contribution :lol

[figmentmom]

I'm looking for a GOOD recipe for macaroni salad. Something out of the ordinary boiled-elbows-mayo-chopped-celery-chopped-hard-boiled-egg-chopped-onion-salt-pepper-paprika mold.

Now, I should warn you that (as recent events so clearly illustrate :rotfl), figgydad does NOT like change. So, just something subtle. I've occasionally added pepperoni, or chopped red or green peppers, but they didn't go over too well. If all goes well, he should be out here in a week and a half :yahoo, and I'd like to make some of his favorite dishes for a welcome-home supper.

Any suggestions?

[tigsmom]

I'm looking for a GOOD recipe for macaroni salad. Something out of the ordinary boiled-elbows-mayo-chopped-celery-chopped-hard-boiled-egg-chopped-onion-salt-pepper-paprika mold.

Now, I should warn you that (as recent events so clearly illustrate :rotfl), figgydad does NOT like change. So, just something subtle. I've occasionally added pepperoni, or chopped red or green peppers, but they didn't go over too well. If all goes well, he should be out here in a week and a half :yahoo, and I'd like to make some of his favorite dishes for a welcome-home supper.

Any suggestions?


My mom always made macaroni salad with small shells, minced onion, diced celery, salt, pepper, mayo and salad shrimp :love My sister & I still make it that way.

[figmentmom]

My mom always made macaroni salad with small shells, minced onion, diced celery, salt, pepper, mayo and salad shrimp :love My sister & I still make it that way.

Ring salad! (We always make that with small rings, but I haven't thought about it in years!) Thanks, Mad! :thumbs

[tigsmom]

Ring salad! (We always make that with small rings, but I haven't thought about it in years!) Thanks, Mad! :thumbs


anytime! What else is on the menu?

[figmentmom]

anytime! What else is on the menu?

figgydad just wants to barbecue some hamburgers - actually, his favorite summer meal - have a few salads, and drink some well-earned wine. :lol

[Christy]

figgydad just wants to barbecue some hamburgers - actually, his favorite summer meal - have a few salads, and drink some well-earned wine. :lol

Can't argue with that! Hamburgers, corn on the cob, watermelon, and baked beans = heaven! :love

[tigsmom]

Sounds perfect! I love to grill up some burgers & dogs, put out some salads (mac, potato & coleslaw) and just enjoy http://www.mysmilie.de/midi-smileys/nahrung/1/0021.gif

[figmentmom]

Love those late-summer picnics! :love

[pinkrose]

Love those late-summer picnics! :love Me too! :love

[TheQueen]

I had to post this one. It sound very intriguing.

An Excuse to Eat Cake for Breakfast

http://blogs.kqed.org/bayareabites/2010/08/23/an-excuse-to-eat-cake-for-breakfast/

http://blogs.kqed.org/bayareabites/files/2010/08/buckle.jpg

[Christy]

*gasp* That. Sounds. So. GOOD! :circles :circles :circles

[Doug11]

this certainly isn't the diet thread :no

:lol

[tigsmom]

Cooking things in jars and mugs is all the rage right now, from eggs to cakes to desserts . I like the egg ideas because they are fast and made in the microwave.

[TheQueen]

I wanted to make a soup today that was light and mainly broth. Nothing heavy.

So I went over to the grocery store and picked up a couple items:

Onion
10 small bok choy
mushrooms
green onions
chicken soup stock
splash of soy sauce
salt and pepper to taste

And this is what I came up with. Very yummy. Very light. And low calorie too since most of the calories are from the chicken broth. I didn't want to use vegetable broth because I thought that might overwhelm the bok choy.

http://i68.photobucket.com/albums/i30/gfa527/download.jpg?t=1283111522

[Christy]

:thumbs Looks wonderful!!