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Orange Spider Web Tart
(Ready in 1 hr 25 min )
Makes: 8 servings
The heavier storage or freezer-weight bags work best for drizzling chocolate. Start with a tiny opening. You can always enlarge it.
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 box (4-serving size) orange-flavored gelatin
3/4 cup boiling water
1 cup orange sherbet, slightly softened
1 cup frozen (thawed) whipped topping
2 tablespoons miniature semisweet chocolate chips
1/2 teaspoon vegetable oil
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2. Place gelatin in medium bowl. Stir in boiling water until gelatin is completely dissolved. Spoon sherbet into gelatin mixture, stirring until melted. Place in freezer until soft set, about 5 minutes.
3. Stir sherbet mixture. Stir in whipped topping until well blended. Spoon mixture into cooled baked shell.
4. In small resealable food-storage plastic bag, place chocolate chips and oil; seal bag. Place bag in bowl of very hot water. Flex bag several times to melt chips. Cut small hole in bottom corner of bag. Working from center to outer edge, pipe chocolate to form spiral design. Working from center of spiral to outer edge, draw tip of knife lightly through spiral to form web design. Refrigerate at least 20 minutes or until serving time.
Funny Face-Topped Chowder
Makes: 4 servings
You'll see smiles all around when you serve up a giggling bowl of warm, tasty potato soup.
2 cans (18.5 oz each) Progresso® Traditional potato with broccoli and cheese chowder
1 cup diced cooked ham
1 cup Green Giant® Niblets® frozen corn
8 small pimiento-stuffed olives
1 cherry tomato, quartered
1/2 cup shoestring potatoes
1. In large saucepan, heat soup, ham and corn to boiling. Reduce heat to medium; cook 10 minutes, stirring occasionally, until corn is tender.
2. Ladle soup into individual bowls. Place 2 olives on each serving to resemble eyes; arrange tomato quarter under "eyes" for mouth. Place a few shoestring potatoes around edge of each to resemble hair and/or beard.
Witches Finger Sandwiches
Prep Time: 35 min
Makes: 12 finger sandwiches; 6 servings Served warm or cold, you can literally "point fingers" at family and friends with these easy sandwiches!
1 (11-oz.) can Pillsbury® Refrigerated Breadsticks
6 small slices pepperoni
12 (2/3-oz.) slices American pasteurized process cheese food
3/4 cup finely shredded lettuce
1. Heat oven to 375°F. Separate dough into 12 strips. Place flat on ungreased cookie sheet; do not twist. With sharp knife or kitchen scissors, cut 2 small triangles from one end of each dough strip to form a point that resembles a fingertip.* Lightly score breadsticks in center to resemble knuckles.
2. Cut each pepperoni slice into 2 pointed ovals to resemble 2 fingernails. Place 1 pepperoni piece on each breadstick.
3. Bake at 375°F. for 13 to 15 minutes or until golden brown. If necessary, reapply "fingernails" with small dot of ketchup.
4. Split each breadstick. Cut each cheese slice into strips and place in breadstick, overlapping strips. Top each with lettuce. If desired, serve with mustard, mayonnaise or ketchup. Serve warm or cold.
Ghostly Shepherd's Stew
Whip up some ghoulishly good fun with instant mashed 'ghost' potatoes that top a deliciously rich ground beef and vegetable casserole.
1 lb. lean ground beef
1 medium onion, coarsely chopped
2 1/2 cups Green Giant® Frozen Mixed Vegetables
1 (14.5-oz.) can diced tomatoes with Italian herbs, undrained
1 (12-oz.) jar home-style beef gravy
1 3/4 cups water
2 tablespoons margarine or butter
1/4 teaspoon garlic powder
1/2 cup milk
2 1/4 cups instant mashed potatoes
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
1. Heat oven to 375°F. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
2. Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Meanwhile, in medium saucepan, bring water, margarine and garlic powder to a boil. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.
4. Spoon ground beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
5. Bake at 375°F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
Well see if he makes it through the night or if I do!!!! hahahahahahaahhaa
PUMPKIN APPLESAUCE BREAD
3 cups all purpose flour
1 cup quick oatmeal
2 teaspoon baking soda
1 1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cups water
1 cup pumpkin
1 cup applesauce
1 tablespoon orange peel
mix all ingredients together, bake at 350 deg. 55 min makes 3 loaves enjoy
Don't care about the hydrogenated!!!! Just like to cook and eat. Sometimes I mix things up to or a pinch of this and that??? Just made some pumpkin applesauce bread a recipe that my mom gave me eons ago, added golden raisins and walnuts to it.
3 cups all purpose flour
1 cup quick oatmeal
2 teaspoon baking soda
1 1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cups water
1 cup pumpkin
1 cup applesauce
1 tablespoon orange peel
mix all ingredients together, bake at 350 deg. 55 min makes 3 loaves enjoy
That is sooooooooooooooooo funny that dogs buttt hahahhahhahahhahahahaha rolling on the floor
Your a good salesman, I'm going to be on the side line watching and reading to see ?
This meal is ready in less than 30 minutes!
Salmon with Vegetable Pilaf
Prep Time: 20 min
Makes: 2 servings
Tasty salmon is sauced with a mustard cream.
Salmon
1 small carrot, thinly sliced (about 1/3 cup)
1 1/2 teaspoons chicken-flavor instant bouillon
1 teaspoon dried dill weed
1 1/2 cups water
1 cup uncooked instant brown rice
1 cup frozen french-style green beans
1 (8-oz.) salmon fillet (1/2 to 3/4 inch thick), halved
1/4 teaspoon lemon-pepper seasoning
Sauce
2 tablespoons light sour cream
1 tablespoon mayonnaise or salad dressing
1/2 teaspoon Dijon mustard
1/4 teaspoon dried dill weed
Fresh dill, if desired
1. In large nonstick skillet, combine carrot, bouillon, 1 teaspoon dill and water. Bring to a boil. Reduce heat; cover and simmer 2 minutes.
2. Uncover skillet; stir in rice and green beans. Top with salmon, skin side down. Sprinkle salmon only with lemon-pepper seasoning. Return to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until liquid is absorbed and thickest part of fish flakes easily with fork.
3. Meanwhile, in small bowl, combine all sauce ingredients; mix well.
4. To serve, remove salmon from skillet; place on serving platter. Fluff rice mixture with fork before serving. Serve sauce with salmon. Garnish with fresh dill.
Tortellini Soup
With this soup you can use baked tofu, throw in some fried vegi burger, vegi sausage broken up at the end ? I have some other recipes that I will post for you.
Yep! I have several cook books, of many kinds, makes and years. Also have the Internet???
Tortellini Soup
3 tablespoons Oil
1 red bell pepper, diced
1 small onion, chopped
3 large garlic cloves, minced
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 -1/2 teaspoon dried crushed red pepper
6 cups chicken broth
2 medium zucchini, diced
1 carrot, diced
1 9-ounce package fresh cheese tortellini
1 -1/2 cups diced cooked chicken
Grated Parmesan cheese
Heat Oil in heavy large saucepan over medium heat. Add red bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper; sauté until vegetables are just tender, about 5 minutes. Add broth. Cover pot and simmer 8 minutes. Add zucchini and carrot.
Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add tortellini and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Garnish with Parmesan cheese; serve.
Pasta Jambalaya
Serves 4
1/2 cup Canola Oil *
2 tablespoons butter
1 small red onion, sliced into 1/4" strips
2 cloves garlic, minced
1 sun-dried tomato, minced
1 roasted red pepper (purchased/bottled variety works great), minced
1/2 lb. cooked chicken, cut into 1/2" strips
8 large shrimp, uncooked, peeled and de-veined
1/2 lb. andouille sausage (or other spicy smoked sausage), sliced into 1/4" slices
2 teaspoons Cajun seasoning
1 red pepper, sliced into 1/4" strips (or try using a mixture of red, yellow and green peppers)
1 large handful fresh spinach, stems removed
16 cherry tomatoes, cut in half
Salt and pepper to taste
1 pound fettuccine, cooked according to package direction; drained
Heat Oil and butter in large sauté pan; add onion, garlic, sun-dried tomato, and roasted red pepper. Sauté until garlic is fragrant but not brown, about 5 minutes. Add remaining ingredients, except fettuccine, and sauté until thoroughly heated, about 5 to 6 minutes. Taste; season with salt and pepper. Add fettuccine and toss well. Pour onto warmed serving platter
Chicken and Spinach Lasagna with Parmesan White Sauce
Serves 8-10
CRISCO No-Stick Cooking Spray
1 pound ground chicken or turkey
1 medium onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
1 -1/4 cups cottage cheese
1 10-ounce package frozen chopped spinach, well drained and squeezed dry
1/2 cup Crisco Zero Grams Trans Fat Shortening or 1/2 Crisco Stick
1/2 cup flour
1 14.5-ounce can chicken broth
1 -1/2 cups milk, divided
3/4 teaspoon nutmeg
1 cup grated Parmesan cheese
1 8 or 9 ounce box no-boil lasagna noodles
2 -1/2 cups shredded mozzarella cheese
Preheat oven to 350ºF. Spray a 9x13-inch baking pan with Crisco No Stick Cooking Spray; set aside.
Spray a large skillet with Crisco No Stick Cooking Spray. Over medium heat; add chicken, onion and garlic. Sauté, about 10 minutes, stirring and crumbling the chicken, until onion is translucent. Remove from heat. Stir in spinach and cottage cheese; season with salt and pepper. Mix well; set aside.
In a medium saucepan, melt Crisco Zero Grams Trans Fat Shortening. Add flour; cook and stir for 2 minutes. Slowly pour in chicken broth and 1 cup milk; bring to a boil, whisking constantly. Whisk until mixture is slightly thickened; remove from heat. Stir in nutmeg, Parmesan cheese and salt and pepper to taste. Add up to ½ cup of the remaining milk as needed to thin.
Place ½ cup sauce in the bottom of the prepared pan; cover with a layer of lasagna noodles. Pour ¼ of the remaining sauce over the noodles. Top with ¼ of the mozzarella and 1/3 of the chicken mixture. Top with another layer of noodles. Pour another ¼ of the sauce, ¼ of the cheese and 1/3 of the chicken. Top with another layer of noodles. Pour on another ¼ of the sauce, ¼ of the cheese and remaining 1/3 of chicken mixture. Top with lasagna noodles, remaining sauce and cheese. Cover with foil and bake for 35 minutes; remove foil and bake for 20 minutes more, or until golden brown and bubbly. Let stand for 15 minutes before slicing.
I made sweet potato muffins to night with my grand daughter? Had some left over from ricks BD, Put coconut,raisins,walnuts in them mmmmmmmmmmmmmmmmmmmmmm!!!!!!
No way!!!! I love this Big guy !!!!! LOL
WHO!!!!!!!!!!!!!!!LOL!! Not you , Her???
Yes I agree, How are you this morning, need to get some coffee just got up about half hour ago. This is my day off!
that happens sometimes!!!!! mid life crisesssssssss hahaahahah!
Fresh pumpkin always taste better than canned?
OK ,,, I'm bringing the Cake!!!!
Good Evening here!!!! How are you?
Happy Birthday Shakerzzzzzzzzzzzzzzz You young wipper!!!!!!!!!!
HARVEST MOON CAKE
Makes One 8-Inch Square Cake
Cake
How to make fresh pumpkin puree:
1. Wash pumpkin and break off the stem.
2. Cut pumpkin in half, and scoop out the seeds and strings.
3. Place halves face down on a shallow baking dish, cover with foil, and bake in a preheated, 375º F oven for 1-1/2 to 2 hours (pumpkin rind should be soft).
4. Once the pumpkin has cooled, scoop out the flesh, and puree in a food processor or blender.
1 cup granulated sugar
1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO stick
2 eggs
1 cup fresh pumpkin puree or canned solid-pack pumpkin (not pumpkin pie filling)
1/4 teaspoon salt
1-3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup miniature semisweet chocolate chips
Frosting
1/3 cup maple syrup
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick
1/4 cup sweet (unsalted) butter, softened
1/4 teaspoon salt
2 cups confectioners sugar
Garnish (optional)
Additional miniature semisweet chocolate chips
Heat oven to 350ºF. Grease 8-inch square cake pan with Butter Flavor Crisco or Crisco Shortening. Flour lightly. Line bottom with waxed paper.
For cake, combine granulated sugar, 1/2 cup Crisco, and eggs in large bowl. Beat at medium speed of electric mixer until creamy.
Beat in pumpkin and 1/4 teaspoon salt until blended.
Combine flour, baking powder, baking soda, cinnamon, ginger, and nutmeg in small bowl. Add to pumpkin mixture gradually, beating at low speed after each addition just until mixed. Stir in 1 cup chocolate chips. Pour into pan.
Bake at 350ºF for 35 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Invert cake on wire rack. Remove waxed paper. Turn cake top side up. Cool completely. Place cake on serving plate.
For frosting, combine maple syrup, 1/4 cup Crisco, butter, and 1/4 teaspoon salt in medium bowl. Beat with fork until blended. Mix in confectioners' sugar gradually, beating with spoon until creamy. Frost top and sides of cake.
For optional garnish, sprinkle top of cake with additional chocolate chips.
* Add 2 tablespoons water to pumpkin if using canned pumpkin.
And remember to follow these tips for the best results:
Ingredients and Measuring
Keep ingredients at room temperature for best results.
Scoop shortening from can to the measuring cup with a rubber scraper or spatula. Press it into the cup and level it off with the same spatula.
Sift flour, baking soda, baking powder, and spices to avoid lumps.
When measuring flour, heap desired amount into measuring cup and scrape off the excess—do not pound or settle it.
If you've had baking powder or soda for a time, you can check to see if it still has leavening power by adding a small amount to a bit of very hot water. If it bubbles and fizzes, then it's still good.
If you're out of baking powder, mix 1/2 baking soda and 1/2 cream of tartar.
Mixing chopped nuts, dried fruit, or other additions with a little of the flour called for in the recipe will keep them from sinking to the bottom as they bake.
Baking
Before mixing batter, preheat the oven, prepare cake pans, and move oven rack to center position.
Try Crisco No-Stick Spray and follow with a light dusting of flour for greasing cake pans.
If using glass baking pans instead of metal ones, reduce the oven temperature by 25ºF.
Place cake pans at least 1 inch apart from each other and from the oven walls. This allows air to circulate.
Frosting
To seal in crumbs, spread a thin layer of frosting on the cake, and then refrigerate it. When the base coat of frosting is hard, spread on a final, heavier layer.
For a smooth-frosted surface, use a straight-edged metal spatula to spread icing.
Autumn Pumpkin Bread
Makes 2 Loaves or 36 Muffins
3 -1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups solid pack pumpkin
1 cup CRISCO Oil
3 cups sugar
3 eggs
1 cup chopped walnuts
1 cup raisins
Orange Glaze
1 -1/2 cups confectioners' sugar
1 teaspoon grated orange peel
6 teaspoons orange juice
Additional chopped walnuts
Preheat oven to 350ºF.
Spray 2 loaf pans with CRISCO No-Stick Cooking Spray.
Combine in a medium bowl, flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt. Set aside. In the bowl of an electric mixer, combine the pumpkin, Crisco oil, sugar and eggs. Mix until well blended.
Add dry ingredients and mix well. By hand, stir in the walnuts and raisins.
Divide batter between prepared pans.
Bake for 50-55 minutes, or until toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 15 minutes. Remove from pans and cool completely.
For Muffins
Spray muffin tins for 36 with CRISCO No-Stick Cooking Spray and pour 1/4 cup batter in each opening.
Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool completely.
Orange Glaze
Combine confectioners' sugar, orange peel and orange juice in small bowl. Stir with spoon to blend.
Spoon over top of cooled loaves or muffins, letting excess glaze run down side. Sprinkle with additional nuts before glaze hardens.
Tommorow is Capt_nemo BD????? Big 50!!!!!! LOLooooooo it's 49
I will ! A bunch of them hahaahahahahah
Tommorow is Capt_nemo BD????? Big 50!!!!!! LOLooooooo it's 49
Tommorow is Capt_nemo BD????? Big 50!!!!!! LOLooooooo it's 49
no problem
Tommorow is Capt_nemo BD????? Big 50!!!!!! LOLLOLooooooo it's 49
Tommorow is Capt_nemo BD????? Big 50!!!!!! LOLLOLooooooo it's 49
Tommorow is Capt_nemo BD????? Big 50!!!!!! LOLLOLooooooo it's 49
Tommorow is Capt_nemo BD????? Big 50!!!!!! LOLLOLooooooo it's 49
Tommorow is Capt_nemo BD????? Big 50!!!!!! LOLLOLooooooo it's 49
Tommorow is Capt_nemo BD????? Big 50!!!!!! LOLLOLooooooo it's 49
Tommorow is Capt_nemo BD????? Big 50!!!!!! LOLLOLooooooo it's 49
Tommorow is Capt_nemo BD????? Big 50!!!!!! LOLLOLooooooo it's 49
Tommorow is Capt_nemo BD????? Big 50!!!!!! LOLLOLooooooo it's 49