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  1. #16

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    Re: Recipe Swap Thread - Measurements may vary ;)

    I just love crock pots! So easy!

    Thank you to Poisonedapples for my awesome signature!
    KellyMcG86's Disneyland To Do List

  2. #17

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    Re: Recipe Swap Thread - Measurements may vary ;)

    Bumping so it doesn't disappear

    Thank you to Poisonedapples for my awesome signature!
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  3. #18

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    Re: Recipe Swap Thread - Measurements may vary ;)

    A nice easy holiday treat that is an oldie but a goodie. If you haven't tried it, you should!

    Ritz Cracker Candy
    1 to 2 sleeves of Ritz crackers
    1 1/2 cup unsalted butter (can use salted if you use all sweet ingredients)
    1 1/2 cup firmly packed brown sugar
    Plus 1/2 cup total of these toppings in whatever mix you like:
    *chocolate chips * peanut butter chips *butterscotch chips
    And an optional 1/2 cup of crushed candies (peppermints, butterscotch discs, toffee bits) or salted nuts (almonds, walnuts, pecans) can be added at the end.

    Preheat oven to 350 degrees. Line 1 or 2 baking sheets with aluminum foil or parchment paper, making sure the foil or paper goes up the sides of the pan, and arrange the crackers on it in a single layer.

    Melt butter and brown sugar together in a sauce pan over medium-low heat. After it's melted, increase heat to medium-high and boil for 3 minutes, stirring constantly. Pour this mixture over the cracker layer. dividing the mixture over 2 trays makes a less candy-like treat; pouring the whole mixture on 1 tray makes a more candy-like treat. It is all personal taste.

    Bake for 5 minutes and remove from oven. Turn the oven off.

    Sprinkle crackers with your choice of chips and place back in the still warm oven for 3 minutes. Spread the melted chips over crackers and sprinkle on nuts or crushed candies if you like. Allow to cool completely and break apart to serve.

    Store in a reasonably airtight container with layers of wax paper or parchment between each layer... if you can keep them around long enough to store!

    FYI: My favorite topping combo is 1/4 c chocolate chips, 1/4 c butterscotch chips, 1/2 c toasted almond slices, and a small sprinkle of almost powdered Werthers' candies.

    “That's the way a lot of things happen... You think one person did something
    but he was just the one to put the color on it." – Ken Anderson
    ​I'm blogging here again!

  4. #19

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    Re: Recipe Swap Thread - Measurements may vary ;)

    OMG that sounds delicious!

    Thank you to Poisonedapples for my awesome signature!
    KellyMcG86's Disneyland To Do List

  5. #20

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    Re: Recipe Swap Thread - Measurements may vary ;)

    SUPER YUMMY APPLE CRISP
    I found a re
    cipe online for apple crisp that didn’t require oatmeal (only bc I didn’thave any in the house). I made a fewtweaks and OMG it is sooooo goooood! Andeasy.


    Ingredients:
    4 apples
    1/2 cup of butter
    1/3 cup of white sugar
    1/3 cup of brown sugar (not packed)
    3/4 cup of flour
    cinnamon to taste

    1. Preheat oven to 400 degrees F
    2. Peel, core and slice apples
    3. Place apples in the bottom of agreased 9x9 pan (or deep dish pie pan)
    4. Sprinkle with cinnamon
    5. Cream sugars and butter until smoothand completely mixed
    6. Mix in flour until just mixedthrough – the resulting dough will be kind of crumbly.
    7. Sprinkle flour mixture evenly over thetop of the apples
    8. Bake for 35-40 minutes, until top isbrowned and apples are soft. Watch it asit will burn quickly.
    9. Eat.
    10. Repeat step 9 repeatedly.

  6. #21

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    Re: Recipe Swap Thread - Measurements may vary ;)

    Kirstenh, that sounds great! How thick do you usually slice your apples?

    Kelly, my family calls it Ritz crack because it is so addictive!

    “That's the way a lot of things happen... You think one person did something
    but he was just the one to put the color on it." – Ken Anderson
    ​I'm blogging here again!

  7. #22

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    Re: Recipe Swap Thread - Measurements may vary ;)

    I don't slice them too, too thin. Maybe 1/4"? They were perfectly soft before the crust was brown, so you could slice them thicker if you like bigger apple slices.

  8. #23

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    Re: Recipe Swap Thread - Measurements may vary ;)

    A super easy no-brainer recipe that I use when I'm super lazy and want easy, yummy (not healthy) food:

    Get the tube of "crescent" dough, separate your crescents, in each one place a few slices of pepperoni with half a string cheese stick and roll it up. I usually pinch the sides to seal it in (less messy!). I sprinkle the rolls with granulated garlic and italian herbs, then throw them in the oven for the time and temp on the tube. Serve with some marinara/pizza sauce - delish!

    I also have filled them with nutella, chocolate chips and marshmallows, or cinnamon sugar and have topped them with icing (water and powdered sugar), honey, or just sprinkled sugar before baking. So yummy and easy, plus endless possibilities!

    Thank you to Poisonedapples for my awesome signature!
    KellyMcG86's Disneyland To Do List

  9. #24

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    Re: Recipe Swap Thread - Measurements may vary ;)

    Our friend, the tube of dough! Love the idea of turning them into desserts!

    I do something similar with Grands buttermilk biscuits. On a day when I have time (hahahaha!) I brown about 2 pounds of loose sausage and package it in freezer bags by the 1/3 pound and freeze, but I keep one pack in the fridge at all times. When I need a quick goodie I take a tube of Grands ad split each biscuit in half longways (along the layers). Put a spoonful of sausage and either a little shredded cheese or parmesan and seal them in. Bake as normal for the biscuits and then eat them up! Works with any precooked meat, including burger, turkey, ham, etc.

    “That's the way a lot of things happen... You think one person did something
    but he was just the one to put the color on it." – Ken Anderson
    ​I'm blogging here again!

  10. #25

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    Re: Recipe Swap Thread - Measurements may vary ;)

    Orange chicken:

    I got the recipe from Allrecipes.com and them modified them after reading reviews.

    Take 2 chicken breasts and dice them.

    Make a sauce of the juice from 2 oranges, 1/4 cup soy sauce and 1/4 cup honey. Mix well. Add 2-3 cloves of minced garlic and 2-3 tsp of ginger. Mix well.

    Add the chicken, stir to coat and stir-fry in a large frying pan with a little bit of oil and simmer until the sauce reduces, maybe 20 min. It took about 13 min to start to thicken but then got nice and thick quickly. I served it over brown rice and it was really good. I was impressed at how good it was for such a simple recipe.

  11. #26

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    Re: Recipe Swap Thread - Measurements may vary ;)

    Oh, that sounds good! And simple!

    “That's the way a lot of things happen... You think one person did something
    but he was just the one to put the color on it." – Ken Anderson
    ​I'm blogging here again!

  12. #27

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    Re: Recipe Swap Thread - Measurements may vary ;)

    Found the thread!! Gotta bring it back!

  13. #28

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    Re: Recipe Swap Thread - Measurements may vary ;)

    Yes, yes! Time to get out the spring recipes!

    “That's the way a lot of things happen... You think one person did something
    but he was just the one to put the color on it." – Ken Anderson
    ​I'm blogging here again!

  14. #29

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    Re: Recipe Swap Thread - Measurements may vary ;)

    These were awesome!!

    Photo by: Photo: John Autry; Styling: Cindy Barr
    Turkey Meatball Reuben Subs

    Cooking Light DECEMBER 2010

    • Yield: 4 servings (serving size: 1 sandwich)
    • Total:20 Minutes



    Ingredients


    • 2 teaspoons paprika, divided
    • 1 1/2 teaspoons ground coriander
    • 1 teaspoon bottled minced garlic
    • 3/4 teaspoon black pepper
    • 1/2 teaspoon sugar
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground red pepper


    • 1 pound ground turkey
    • Cooking spray
    • 4 (3-ounce) wheat submarine rolls (such as Cobblestone Mill)
    • 1 1/3 cups packaged coleslaw
    • 1/4 cup reduced-fat Thousand Island dressing
    • 4 (1-ounce) slices Swiss cheese


    Preparation

    1. Preheat broiler.
    2. Combine 1 1/2 teaspoons paprika, coriander, and next 6 ingredients (through turkey). Shape into 16 meatballs (about 1 heaping tablespoon each). Place meatballs on a broiler pan coated with cooking spray, and broil for 8 minutes or until done, turning once.
    3. While meatballs cook, hollow out bread, leaving a 1/2-inch-thick shell, and reserve torn bread for another use. Combine the coleslaw, dressing, and remaining 1/2 teaspoon paprika. Arrange 4 meatballs and 1 cheese slice inside each roll. Place the sandwiches on broiler pan, and broil for 1 minute or until cheese melts. Divide slaw among sandwiches.
    I suffer from infantile thoughts of grandiosity




  15. #30

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    Crock Pot Carnitas

    Crock Pot Carnitas

    Ingredients:

    2 pounds boneless pork shoulder, cut into 2-inch cubes
    1 large onion, roughly chopped
    1 bottle (12 ounces) beer
    Juice of 1 orange
    1 can (14.5 ounces) diced tomatoes
    2 chipotle peppers in adobo sauce
    Juice of 1 lime
    1 teaspoon coriander
    1 teaspoon cumin
    1 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    2 tablespoons vegetable oil

    Directions:
    1. Place pork cubes and onion in the crock pot and pour beer and orange juice over top. Cover and cook on low for 4 to 6 hours.
    2. Removed cooked pork from juices and set aside. Once cool, shred pork using a fork or your fingers.
    3. Add remaining ingredients except vegetable oil to a blender, cover, and puree until well blended.
    4. In a large sauté pan, heat vegetable oil over medium heat. Once oil is hot, add pork and sauté to crisp up some of the edges. Spoon or pour in as much sauce as you would like. Continue to cook until sauce is heated through. Serve with corn tortillas, tomatoes, queso fresco, and guacamole.
    I suffer from infantile thoughts of grandiosity




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