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Post by Cindy on Mar 6, 2011 2:49:05 GMT -5
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Post by Cindy on Mar 9, 2011 2:24:28 GMT -5
Chocolate Cream Pie
Ingredients
Pre-made Graham Cracker Pie Crust (I use to like using the Oreo Cookie Pie Crust but I have not seen this for quite some time now)
4-6 Chocolate Jell-o Pudding Cups
1 Container of Cool Whip
Bag of Chocolate Chips
Take the lid off the pie crust and scoop the Jell-o pudding cups into the pie crust and even out with the back of the sthingy or even a spatula. Open the Cool Whip and sthingy onto the chocolate Jell-o, again even out onto the pie. Take a few of the chocolate chips and sprinkle evenly on the cool whip topping. Chill and serve. Serves 6-8. Enjoy!! Easy as PIE and takes only 2-3 minutes to prepare.
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Post by forumfish on Mar 9, 2011 20:43:25 GMT -5
Yum! I love chocolate cream pie! And chocolate pudding, and chocolate cake, and … you get the idea.
Here's my quick and easy "fake" chocolate mousse recipe. I invented it when I was a little girl, and I still make it when we have Cool Whip left over from a recipe:
Put some Cool Whip into a bowl, add a tsp of cocoa powder and beat the heck out of it. The objective is to get all the lumps out. I swear, it tastes waaaaay better than it sounds.
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Post by gingerbird on Mar 12, 2011 15:11:17 GMT -5
Fish, I have seen that chocolate Cool Whip recipe different places and EVERYONE raves about how delicious it is. I will have to try it next time I have some CW around. Cindy, did you know the Easy Bake Oven company is searching for a way to keep its product alive after 100-watt light bulbs are obsolete? The bulbs only have a few years before they are fazed out, then they will be illegal so-to-speak. So, if you still are cooking with your EB Oven, stock up on some bulbs now. Cindy: Which of those burgers is your favorite? Don't turn up your nose at the venison burger, although I'm guessing you don't have a venison source where you live. Venison is additive-free, very low-fat, healthy and quite delicious, much better for you than force-fed feed-lot cattle/hogs or those chickens that are fed yellow chemicals to turn their flesh that color. And a venison roast is from Bambi's grandpa or great-grandpa, or Bambi himself after he sprouts six-to-10 points and has lived a pretty good life in the local woods. Next time you are picking out a beef steak or pot roast, think of these guys because that's who you're eating: www.furrytalk.com/2010/05/20-pictures-of-cute-baby-animals-the-cow-calf/So I've made many recipes over the last several weeks, but I'll start with my Blizzard fascination (which I'm over, BTW). Here's a recipe for home-made DQ ice cream: 1 (7 g) envelope unflavored gelatin 1/4 cup cold water 1 cup milk 1 cup sugar 1 teaspo0n vanilla 1/4 teaspo0n salt 1-1/2 cups heavy cream 1. Sprinkle the gelatin over water and let stand 5 minutes. 2. Meanwhile, heat the milk to almost a simmer over medium-low heat. 3. Remove from heat. 4. Stir in the sugar, vanilla, and sugar with a wire whisk until the sugar is completely dissolved, at least 2 minutes. 5. Stir into the gelatin mixture and let cool. 6. Stir in the cream. Cover and refrigerate for 6 hours. 7. Transfer to an ice cream maker and process according to the manufacturer's directions for about 20 minutes or until creamy. I don't have an ice-cream maker, so I beat mine with my hand mixer. After I put it in the freezer, I forgot about it and it went solid. It was still delicious, but would have benefited from being mixed during the freezing time so it fluffed up some. Instead, I mashed it around with my sp00n when I put it in a bowl. It tasted EXACTLY like DQ soft serve. Not sure about the cost-effectiveness of this recipe since heavy cream was $4/quart. Next time I'll substitute half-and-half. You could make a Blizzard with regular store-label ice cream instead. To make a Hawaiian Blizzard: 1. Toast some coconut in a dry pan until it's lightly browned. Keep stirring so it doesn't stick/burn. Let it cool. (Or not!) 2. Add the toasted coconut, crushed pineapple and some banana chunks to the homemade DQ. 3. Stir it up and EAT! If anyone wants BOGO Blizzard coupons, sign up here: blizzardfanclub.com/join/Yes, it's good in Canada too, Cindy! Edited because I forgot this board won't let you write "spo on." |
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Post by gingerbird on Mar 14, 2011 17:56:31 GMT -5
Here's a quick and easy healthly snack to make yourself. I saw it on a cooking show and tried it a few weeks ago.
Fried Chick Peas (Garbanzo Beans)
Buy a can of garbanzo beans. Open it, drain and rinse the peas. Recipe works quicker if you pat the peas dry. I didn't and it still came out okay, just took longer.
Heat a few teaspo0ns of oil in a pan. Add beans. Stir around until the beans are golden brown and a bit crispy. Have a lid handy because mine started popping like popcorn and some flew across the room, a few just disappeared somewhere in the kitchen. Pretty funny.
Once the peas are golden and crispy, put on a paper towel to dry off any oil, or just eat them as they are. Add any seasonings you like, or eat plain. I added onion salt and some Cajun spices, but I think plain would be good too. Reminded me of corn nuts, only easier on the teeth. Slightly crunchy yet tender inside.
A can of garbanzos is around $1. A cost-effective snack? You decide!
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Post by Cindy on Mar 19, 2011 23:33:47 GMT -5
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Post by Cindy on Mar 19, 2011 23:36:47 GMT -5
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Post by Cindy on Mar 19, 2011 23:38:35 GMT -5
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Post by Cindy on Apr 3, 2011 16:37:23 GMT -5
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Post by Cindy on Apr 3, 2011 16:52:58 GMT -5
Pepper Steak
Lee Custer sent in this recipe for a spiced up a New York Strip Steak. The secret is to use cracked peppercorns, not ground. That solid pepper flavor is what makes this steak so great.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 4
Ingredients:
* 4 1-inch thick NY Strip Steaks
* 1/4 cup black peppercorns
* 3 tablesthingys Lime Pepper seasoning
* salt to taste
Preparation:
Place pepper corns in mortar and pestle, coarsely crush until most of the corns are broken (you can use a coffee grinder or food processor for this step). Cover one side of steaks with crushed pepper and press in firmly, sprinkle with Lime Pepper seasoning and salt. Turn steaks over and repeat the same process . Place in refrigerator for 3 hours, uncovered. Heat grill, brush grate with vegetable or olive oil and place steaks over hottest part of fire for 3 minutes, turn the steaks over for another 3 minutes. Move the steaks to a cooler part of grill and continue to cook until done to your liking. Serve with steak sauce and lots of beer.
This is not as hot (spicy) as it sounds. The pepper seasons the steaks just right.
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Post by Cindy on Apr 14, 2011 15:35:50 GMT -5
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Post by Cindy on Apr 20, 2011 20:25:01 GMT -5
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Post by Cindy on Apr 23, 2011 14:29:04 GMT -5
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Post by Cindy on May 9, 2011 12:30:22 GMT -5
I' went to starbucks yesterday to enjoy their half-price fraps and was hoping I could find the recipe on here for when it's not so cheap. I couldn't find the actual recipe for their strawberry frap but here's a "copycat" one with less calories. I've had it with the soy milk at starbucks I don't hate it but I'd rather use regular milk in here.
Strawberry Cloud
PER SERVING (entire recipe): 119 calories, 1g fat, 102mg sodium, 21g carbs, 2g fiber, 14g sugars, 4g protein -- POINTS® value 2*
Ingredients:
2/3 cup frozen strawberries (plain -- NOT in syrup!)
5 oz. light vanilla soymilk
2 tsp. Fat Free French Vanilla Coffee-mate powder (dissolved in a n oz. of warm water)
1 oz. Torani Sugar Free Strawberry Syrup
3 no-calorie sweetener packets (like Splenda)
3 large ice cubes
2 tbsp. Fat Free Reddi-wip
Directions:
Place all of the ingredients in a blender, except for the Reddi-wip. Blend on high speed for 30 - 45 seconds. Pour, and top with the Reddi-wip.
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Post by Cindy on May 16, 2011 0:22:14 GMT -5
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