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Old December 19th, 2013, 12:53 AM   #121
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I don't cook well…I bake!

Cool...nobody's really posted a whole lot of baked goods, and this sounds awesome!! Will definitely be trying this

Make sure you check out the other pages, there are alot of good recipes from everybody

P.S. - got any others?
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Old December 19th, 2013, 01:07 AM   #122
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What the heck is dream whip?
Really?



Quote:
Originally Posted by JohnnyBravo View Post
On a side note... What the world are those meatballs that have the Salisbury steak sauce on them?
Are you thinking of swedish meatballs maybe? Alot of recipes for them use a brown sauce...
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Old December 19th, 2013, 06:01 AM   #123
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Dream Whip... this is one of those secrets that your gramma keeps from you. It's cheap too. I cook up some stuff and my gramma eats it up, she tells me it's good and all but I spend to much money on ingredients. FML lol
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Old December 19th, 2013, 06:21 AM   #124
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Dream Whip... this is one of those secrets that your gramma keeps from you. It's cheap too. I cook up some stuff and my gramma eats it up, she tells me it's good and all but I spend to much money on ingredients. FML lol
Sometimes you just gotta splurge a little for a meal. I don't do it often, but sometimes after a crappy day/week, it feels good to spend a little extra for ingredients, even if it's only for one meal. No matter what happens the rest of the day/week, I can look back and say "That was an awesome meal."
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Old December 19th, 2013, 08:57 AM   #125
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Originally Posted by jokesonyou24 View Post
Really?





Are you thinking of swedish meatballs maybe? Alot of recipes for them use a brown sauce...
Yep Swedish meatballs
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Old December 19th, 2013, 09:19 AM   #126
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Yep Swedish meatballs
glad I could help
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Old December 19th, 2013, 09:23 AM   #127
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I still don't get this dream whip stuff... Guess I gota find it and see for myself
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Old December 19th, 2013, 09:26 AM   #128
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I still don't get this dream whip stuff... Guess I gota find it and see for myself
It's basically make it yourself cool whip...you can use it for all kinds of stuff
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Old December 19th, 2013, 09:34 AM   #129
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Is there a reason not to just buy cool Whip?
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Old December 19th, 2013, 09:43 AM   #130
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Is there a reason not to just buy cool Whip?
Well, like most stuff made by hand, it's just tastes better
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Old December 19th, 2013, 11:25 AM   #131
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Originally Posted by jokesonyou24 View Post
Sometimes you just gotta splurge a little for a meal. I don't do it often, but sometimes after a crappy day/week, it feels good to spend a little extra for ingredients, even if it's only for one meal. No matter what happens the rest of the day/week, I can look back and say "That was an awesome meal."
Trust my man, this is not an issue at my house. Don't make me post a Sam's club receipt, it ain't pretty. $700 plus on some months. I feed a family of 5.
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Old December 19th, 2013, 11:44 AM   #132
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Trust my man, this is not an issue at my house. Don't make me post a Sam's club receipt, it ain't pretty. $700 plus on some months. I feed a family of 5.
Daaaang y'all folks can eat if y'all spending like that at sams... CostCo is better



Mmmm fried deer tenderloin mmmmm recipe unneccasary

Who has a better than best gravy recipe? My simple gravy is good, but I'm sure it could be better
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Old December 19th, 2013, 11:52 AM   #133
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Daaaang y'all folks can eat if y'all spending like that at sams... CostCo is better
It's not about quantity, it about quality. I buy those big bags of king crab for $23 a lb. It hurts... but soooooo good.


What kind of gravy? Milk, turkey, something else?
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Old December 19th, 2013, 12:16 PM   #134
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It's not about quantity, it about quality. I buy those big bags of king crab for $23 a lb. It hurts... but soooooo good.


What kind of gravy? Milk, turkey, something else?
Mmmmmmm I love getin crabs

Regular ol pan gravy... Where ya fry up something and use the drippins to make gravy. I feel like mine is missing something, it's good but tastes kinda common
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Old December 19th, 2013, 12:34 PM   #135
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Well assuming sausage or bacon gravy, I will have to measure it all and write it down. I normally make it by eye and adjust as needed. It's one of the very few things I make off ad-hoc.

Turkey gravy is a pain in the rear, because you never can know for sure how much drippings your gunna get but I will do my best. Xmas smoked turkeys are coming soon.

That's two I owe you guys. Smoked turkeys and gravy.
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Old December 19th, 2013, 01:32 PM   #136
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Originally Posted by csmith12 View Post
Well assuming sausage or bacon gravy, I will have to measure it all and write it down. I normally make it by eye and adjust as needed. It's one of the very few things I make off ad-hoc.

Turkey gravy is a pain in the rear, because you never can know for sure how much drippings your gunna get but I will do my best. Xmas smoked turkeys are coming soon.

That's two I owe you guys. Smoked turkeys and gravy.
I don't often do turkey, but when I do it's Cajun an fried!
Yea I do my gravy by feel to, and it's good... Just got a feeling a lil extra something would put it in a whole other category, but I def don't wanna mess it up tryin random things, probly just throw a lil Texas Pete to it next go round
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Old December 19th, 2013, 07:10 PM   #137
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Trust my man, this is not an issue at my house. Don't make me post a Sam's club receipt, it ain't pretty. $700 plus on some months. I feed a family of 5.
Well my wife and I average $350, and it's just the 2 of us...their meat department rocks!
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Old December 19th, 2013, 07:12 PM   #138
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I don't often do turkey, but when I do it's Cajun an fried!
Yea I do my gravy by feel to, and it's good... Just got a feeling a lil extra something would put it in a whole other category, but I def don't wanna mess it up tryin random things, probly just throw a lil Texas Pete to it next go round
What are you throwing in there now? list it off and maybe I can help...
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Old December 19th, 2013, 08:00 PM   #139
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Well I pour off most of the oil ( keeping all the crunchy bits possible ) and throw in flour and milk until it looks right then salt an peppa to taste, that's how it's always been done around these parts
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Old December 19th, 2013, 08:01 PM   #140
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They say @LittleRedNinjette bakes a heck of a cookie
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Old December 19th, 2013, 08:36 PM   #141
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Well I pour off most of the oil ( keeping all the crunchy bits possible ) and throw in flour and milk until it looks right then salt an peppa to taste, that's how it's always been done around these parts
Well that's a standard gravy recipe...try cornstarch and water instead of flour and milk, use about half as much. It's creamier and smoother, and might be what your looking for...

Try adding a little bacon grease, about a teaspoon, to chicken, pork, or turkey gravy for a little extra flavor
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Old December 19th, 2013, 08:41 PM   #142
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They say @LittleRedNinjette bakes a heck of a cookie
Here's to hoping she posts a recipe or two (please?)
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Old December 19th, 2013, 08:47 PM   #143
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Originally Posted by jokesonyou24 View Post
Well that's a standard gravy recipe...try cornstarch and water instead of flour and milk, use about half as much. It's creamier and smoother, and might be what your looking for...

Try adding a little bacon grease, about a teaspoon, to chicken, pork, or turkey gravy for a little extra flavor
Water??? What's that? Hahaha ok

We keep our bacon grease around here for flavoring various things, could possibly find it in the cone bread
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Old December 19th, 2013, 08:57 PM   #144
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P.S. - got any others?

this is the best chocolate cherry cake! I mix it up a bit but here is the basic recipe.

Cherry Chocolate Cake

Cake:
1 box devil’s food cake mix
3 eggs
1 teaspoon almond extract
1 can cherry pie filling (21 oz)
Glaze: I add another can first before the glaze. I like cherries!
˝ cup butter
5 tablespoons unsweetened cocoa
6 tablespoons buttermilk (or milk and lemon juice*)
3 ˝ cups powdered sugar, sifted
1 teaspoon vanilla extract




Directions:
1. Preheat oven to 350 degrees.
2. Mix devil’s food cake mix, eggs, almond extract and cherry pie filling together. If you sift the cake mix, it will blend much easier.
3. Pour batter into a greased 9X13 pan, or whatever size desired. A bunt cake would beautiful. Make sure to distribute the batter evenly, or spread it so that there is less in the middle. (The flatter the cake, the better when you pour the glaze.)
4. Bake for 20-30 minutes depending on thickness of cake. A toothpick should come out clean when done.
5. While cake is in the oven, sift 3 ˝ cups powdered sugar and set aside.
6. In a small saucepan, bring butter, cocoa and buttermilk to a boil. Remove from heat.
7. Pour chocolate mixture over the powdered sugar and mix until smooth. Add vanilla.
8. Pour glaze over cake as soon as it comes out of the oven. You can put the cake on to a plate or serving dish and then pour the glaze. This way, there is extra room for the glaze to runoff.
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Old December 19th, 2013, 09:16 PM   #145
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Chocolate an cherries mmmmmm
Mmmmm
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Old December 19th, 2013, 09:17 PM   #146
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Quote:
Originally Posted by hpav13 View Post
this is the best chocolate cherry cake! I mix it up a bit but here is the basic recipe.

Cherry Chocolate Cake

Cake:
1 box devil’s food cake mix
3 eggs
1 teaspoon almond extract
1 can cherry pie filling (21 oz)
Glaze: I add another can first before the glaze. I like cherries!
˝ cup butter
5 tablespoons unsweetened cocoa
6 tablespoons buttermilk (or milk and lemon juice*)
3 ˝ cups powdered sugar, sifted
1 teaspoon vanilla extract




Directions:
1. Preheat oven to 350 degrees.
2. Mix devil’s food cake mix, eggs, almond extract and cherry pie filling together. If you sift the cake mix, it will blend much easier.
3. Pour batter into a greased 9X13 pan, or whatever size desired. A bunt cake would beautiful. Make sure to distribute the batter evenly, or spread it so that there is less in the middle. (The flatter the cake, the better when you pour the glaze.)
4. Bake for 20-30 minutes depending on thickness of cake. A toothpick should come out clean when done.
5. While cake is in the oven, sift 3 ˝ cups powdered sugar and set aside.
6. In a small saucepan, bring butter, cocoa and buttermilk to a boil. Remove from heat.
7. Pour chocolate mixture over the powdered sugar and mix until smooth. Add vanilla.
8. Pour glaze over cake as soon as it comes out of the oven. You can put the cake on to a plate or serving dish and then pour the glaze. This way, there is extra room for the glaze to runoff.
Nice! That's what I'm talkin' about!

I posted my 'adults-only' cupcake recipe a little earlier, I think page 2. It's the only thing I bake, but it's really good
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Old December 20th, 2013, 04:34 PM   #147
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Originally Posted by jokesonyou24 View Post
Nice! That's what I'm talkin' about!

I posted my 'adults-only' cupcake recipe a little earlier, I think page 2. It's the only thing I bake, but it's really good
I like the adults only brownies better
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Old December 20th, 2013, 06:31 PM   #148
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Here's to hoping she posts a recipe or two (please?)
I could share some.....
I'll be doing my Baileys cookies in the next day or so....
What you need:
1 cup butter or margarine.(good with ether)
1 1/2 cups sugar
2 large eggs
1tsp vanilla extract
2 2/3 cups flour
1/2 cup cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
1/2 cup Bailey's Irish Cream
normal size pack of white chocolate chips

What you need to do:
In one bowl mix the flour, cocoa powder, baking soda and salt.
In another bowl beet the butter, sugar, eggs and vanilla until fluffy. then slowly mix in the Bailey's.
Mix in the dry ingredients and then add the white chocolate chips.
Refrigerate the dough for 2 hours (makes it easier to work with).
Roll into balls and place a cookie sheet. (i like to use Baker's Joy, eave on nonstick sheets). Bake at 350 for 8-10 minutes.

Soooooo yummy!!
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Old December 20th, 2013, 06:36 PM   #149
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Welcome to the cookery... Mmmm time to bake some liquor
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Old December 20th, 2013, 06:48 PM   #150
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thanks for mentioning me! This thread is rite up my ally!!
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Old December 20th, 2013, 06:57 PM   #151
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Your welcome!!! I didn't even think of cookies till baking got brought up, and when I think cookies I think of you some pretty good recipes around here for sure
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Old December 21st, 2013, 02:37 AM   #152
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Originally Posted by LittleRedNinjette View Post
I could share some.....
I'll be doing my Baileys cookies in the next day or so....
What you need:
1 cup butter or margarine.(good with ether)
1 1/2 cups sugar
2 large eggs
1tsp vanilla extract
2 2/3 cups flour
1/2 cup cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
1/2 cup Bailey's Irish Cream
normal size pack of white chocolate chips

What you need to do:
In one bowl mix the flour, cocoa powder, baking soda and salt.
In another bowl beet the butter, sugar, eggs and vanilla until fluffy. then slowly mix in the Bailey's.
Mix in the dry ingredients and then add the white chocolate chips.
Refrigerate the dough for 2 hours (makes it easier to work with).
Roll into balls and place a cookie sheet. (i like to use Baker's Joy, eave on nonstick sheets). Bake for 8-10 minutes.

Soooooo yummy!!
These sound awesome! Thanks for posting!!
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Old December 21st, 2013, 02:38 AM   #153
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thanks for mentioning me! This thread is rite up my ally!!
The more the merrier! Pretty soon we're gonna have to start a Ninjette Cookbook lol...
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Old December 21st, 2013, 02:39 AM   #154
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I like the adults only brownies better
lol make both
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Old December 22nd, 2013, 10:03 AM   #155
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A super easy appetizer...

Cream Cheese Asparagus Rolls

1 Package thin sliced Deli Ham

1 Jar Pickled Asparagus

1 Package Cream Cheese


Lay the ham slices out flat and spread Cream cheese over one whole side
(like butter on toast)
Place one Asparagus spear at one end of the ham slice and roll it up completely
Slice it into 4 pieces, using toothpicks to hold them together

These are really good, really simple, and really cheap to make. Even people who don't like Asparagus love these!
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Old December 22nd, 2013, 11:44 AM   #156
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Deer burger stew day
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Old December 22nd, 2013, 02:00 PM   #157
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@hpav13 Hey Heather, can I get your long island recipe please? Top shelf please. Thanks

Some mixologists use Grand Marnier and some don't.
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Old December 22nd, 2013, 11:43 PM   #158
hpav13
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Originally Posted by csmith12 View Post
@hpav13 Hey Heather, can I get your long island recipe please? Top shelf please. Thanks

Some mixologists use Grand Marnier and some don't.

Grey goose, bombay sapphire, patron silver, triple sec, bacardi, sweet and sour, coke, lemon wedge. if the customer is a good one I put a splash of 151.
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Old December 23rd, 2013, 01:21 AM   #159
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Originally Posted by hpav13 View Post
Grey goose, bombay sapphire, patron silver, triple sec, bacardi, sweet and sour, coke, lemon wedge. if the customer is a good one I put a splash of 151.
Hey, no hijacking! Just kidding, this is a mix I came up with a few years back...I never came up with a name.

The (Blank) By Josh

2 shots Tullamore Dew Irish Whiskey

1 can A & W Cream Soda (it has the best flavor)

A Highball glass about half full of ice

This is the smoothest mix I've ever had, and they tend to sneak up on you! Give it a try, and let me know what you think
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Old December 24th, 2013, 11:58 PM   #160
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Merry Christmas All!
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