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    Last post ago almost 6 years by gabby
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    Imagin.ation

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        Imagin.ation

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        When you are the cook, it's alot of dang work.. seriously, but every year my family says.. you cook and that will be our gift, meaning i don't have to shop for them.. nevertheless i cook and get gifts anyway.. i do the cooking because i really love how they enjoy the food thats been cooked and every year their mouth waters for it...

        a yummy dessert i found a long time ago.. i was very young was from a neighbor who brought over this delicious bread every year... well i got the recipe, it's easy and fun to make, it's also great for gifts... AND best thing about this is.. NO PAN TO WASH!!!

        Coffee Can Pumpkin Bread
        Ingredients
        2 cups of cooked prepared pumpkin
        or 1 large can pumpkin, drained
        3 cups Sugar
        1 cup canola or rapeseed
        or extra light virgin olive oil
        3 eggs
        3 cups flour
        1 cup raisins
        1 cup chopped nuts
        1 tsp each of
        cloves
        allspice
        salt
        baking powder
        baking soda
        2 tsp cinnamon

        Grease and flour three coffee cans

        In a large bowl, mix sugar and oil and add eggs one at a time. Set this mixture aside.
        Sift flour and all spices together.
        Add flour mixture and pumpkin alternately to the sugar/oil mixture. Mix just enough to moisten all the dry ingredients; It's better if you don't overbeat. Lastly, add raisins and nuts. You can omit the nuts if wanted.

        a 2nd recipe is this one... a little easier, but different in taste (without raisins)

        • 1 1/2 cups brown sugar
        • 1 1/2 cups granulated sugar
        • 4 eggs
        • 1 (16 oz) can pumpkin
        • 1 cup oil
        • 1/2 teaspoon cloves
        • 4 teaspoons cinnamon
        • 1/4 teaspoon ginger
        • 2 teaspoons nutmeg
        • 1/4 teaspoon mace
        • 1 1/2 teaspoons salt
        • 2 teaspoons baking soda
        • 2/3 cup water
        • 3 1/2 cups flour

        2nd recipe..Mix all ingredients in large bowl until well blended, divide the batter between 4 cans, cover loosely with foil..
        Both recipes.. Bake at 350 degrees for 60 to 70 minutes, usually if you touch down on the top and it springs back it's done
        Cool for 10 minutes before loosening from cans or pans.. use can opener to open other end of can pushing can lid inward towards content of can to remove baked bread.. and wella!







        Please if anyone has some down home yummy yum yum recipes for the holidays post them, also i am looking for that ol time chex mix recipe with the worsteshire sauce and popcorn, anyone know that one?
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        Yummy! You're making me hungry. I almost wish I baked.
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        Looks luscious imagin. I love to bake but don't get around to it as much as i would like to. I am known for my pies.....yum!
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        Imagin.ation

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        So you got your turkey, he's frozen solid, now what? Every year i go through this, the worry about the turkey being defrosted in time and if I'm doing all the right things, Turkey is tempermental and delicate beleive it or not. He's got to be thawed right and cooked right.  Here's some information that will help you have a Safe and Happy Turkey day!

        Thawing and Cooking Information

        Refrigerator Thawing

        According to the USDA and many poultry suppliers, placing a frozen turkey in the refrigerator is the only reliable and safe method for thawing and it is the only method of thawing that is recommended. The turkey should be kept in its original wrapper during the thawing process and it should be placed on a platter to catch any juices that may leak from the package to avoid possible contamination to other food in the refrigerator. Thawing the bird in the refrigerator may require several days, especially if the turkey is a large size, but it is absolutely the safest method for thawing. The cool temperature of the refrigerator (usually no higher than 40°F) discourages the growth of harmful organisms in the turkey as it thaws. An approximate 24 hours for every 5 pounds should be allowed to properly thaw the turkey. The required time may vary because of the individual temperature settings of different refrigerators.

        Recommended Refrigerator Thawing Time

        Approximate Refrigerator Thawing Time

        Weight Approximate Time
        8 to 12 pound frozen turkey Allow 2 to 3 days
        13 to 16 pound frozen turkey Allow 3 to 4 days
        17 to 20 pound frozen turkey Allow 4 to 5 days
        21 to 24 pound frozen turkey Allow 5 to 6 days

        Cold Water Thawing (Not Recommended)

        Thawing a frozen turkey in cold water is another defrosting method that has been used for years, but with increased awareness of illness due to bacterial growth, it is generally not recommended by the USDA or most of the poultry suppliers. There is a high probability that bacteria may rapidly multiply in thawed areas near the surface of the bird while the interior may still be frozen.

        If you absolutely must thaw the turkey with cold water, there are a few steps that can be taken to make it as safe as possible:

        As with thawing in the refrigerator, the bird should be kept in its original wrapper. If the original wrapper has any compromises, punctures or tears in it, the turkey should be placed in another plastic bag and sealed to limit contact with the air and water. The turkey should be placed breast side down and it should be completely covered with water. The water should be changed every 20 to 30 minutes. Cold water thawing is much faster than thawing in the refrigerator (usually 8 to 10 times faster), but it can be annoying having to change the water every 30 minutes, especially when thawing a large turkey. At least 30 minutes defrosting time per pound should be allowed when using the cold water method. Once the turkey is thawed, it should be cooked immediately.
        Cold Water Thawing Time

        Approximate Cold Water Thawing Time

        Weight Approximate Time
        8 to 12 pound frozen turkey Allow 4 to 6 hours
        13 to 16 pound frozen turkey Allow 6 to 8 hours
        17 to 20 pound frozen turkey Allow 8 to 10 hours
        21 to 24 pound frozen turkey Allow 10 to 12 hours

        Microwave Thawing (Unsafe)

        Some people have used a microwave oven for thawing meat and while this method may be risky for thawing red meat, it is downright unsafe for thawing poultry. While waiting for the bird to fully defrost, bacteria will grow quickly in areas where the turkey is already defrosted. Do NOT do this!

        Anticipated Cooking Times

        How long does it take to cook? Be sure to use a meat thermometer to check for doneness as is indicated in the Internal Temperature column below. This is only a guide so that you know approximately how long it will take to cook the turkey. ALWAYS use a meat thermometer for safety! Cooking time will vary by different ovens and whether or not the turkey is stuffed. Remember to leave time for the turkey to stand before carving. It is suggested that browning takes the last 15 to 45 minutes of cooking time, depending on the size of the turkey and the type of oven. Make sure that the internal temperature has been reached before browning.

        Approximate Unstuffed Turkey Cooking Time
        Weight Approximate Cooking Time in 325° Oven Internal Temperature (ºF)
        6 to 8 pounds 2 1/4 to 2 3/4 hours 185º
        8 to 12 pounds 2 3/4 to 3 1/4 hours 185º
        12 to 16 pounds 3 1/4 to 4 1/4 hours 185º
        16 to 20 pounds 4 1/4 to 4 3/4 hours 185º
        20 to 24 pounds 4 3/4 to 5 1/4 hours 185º

        Approximate Stuffed Turkey Cooking Time
        Weight Approximate Cooking Time in 325° Oven Internal Temperature (ºF)
        6 to 8 pounds 3 to 3 1/2 hours 185º
        8 to 12 pounds 3 1/2 to 4 1/2 hours 185º
        12 to 16 pounds 4 1/2 to 5 1/2 hours 185º
        16 to 20 pounds 5 1/2 to 6 1/2 hours 185º
        20 to 24 pounds 6 1/2 to 7 hours 185º

        Note: Additional safety recommendations:

        Never stuff turkey ahead of time and refridgerate, raw turkey will allow bacteria to grow in the stuffing and even though cooked it will make you sick, always stuff and cook immediately.

        NEVER thaw turkey at room temperature. Harmful bacteria will grow rapidly creating toxins that may still be present after the turkey is cooked. Frozen turkey that has been thawed should not be frozen again until after the meat is cooked in order to reduce the risk of harmful bacterial growth. Stuffing is a source of potential bacteria during cooking. It is suggested that cooking the dressing in a separate container is safer than stuffing the turkey and cooking it within the turkey. A frozen pre-stuffed turkey should not be thawed before it is cooked because bacteria can multiply rapidly in the stuffing while the turkey is defrosting.
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        I must be hungry cuz I'm fishin' chips!
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        lets see
        step one: pick up phone
        step two: say 'send me the same pizza ya got on file'
        step three: sit on couch, get fat eating pizza, watch tv
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        The Grandmommie Cake

        In celebration of my birthday, and the upcoming Thanksgiving, here is the cake recipe from my grandmommie.  It is THE BEST CAKE ever!

        In case anyone feels like baking:

        Set oven to 350 degrees.

        Grease two 9-inch cake pans and sift two cups flour.

        Cream 1 cup butter and 2 1/2 cups sugar for at least 10 minutes.

        Add 5 whole eggs and 2 teaspoons vanilla.

        Melt 5 1/2 squares baking chocolate in large double boiler.

        Dissolve 1 teaspoon baking soda and 1 teaspoon salt in 1 teaspoon hot water and add to chocolate.

        Add 1 cup buttermilk and the chocolate mixture will rise until doubled.

        Quickly combine the chocolate and sugar mixture and the 2 cups flour.

        Bake for 30 to 40 minutes.

        Cool, then frost:

        Cream until fluffy 1/3 cup soft butter, pinch of salt, and 1 cup powdered sugar. Add 1 egg, 2 cups powdered sugar, 2 1/2 squares melted baking chocolate and 2 to 4 tablespoons milk (enough to make smooth consistency)


        the Grandmommie cake

        It gets better every day after you bake it too!!!!

        I am missing buttermilk...sigh... but maybe, well, I guess that's my birthday wish-buttermilk so I can have my cake and eat it!
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        Here's a quick and easy recipe i found

        Mini Black Bottom Cheesecake.. they look elegant !

        Ingredients

        vegetable oil spray
        24 plain chocolate wafer cookies, preferably Nabisco
        3 tablespoon(s) unsalted butter, melted
        8 ounce(s) cream cheese, at room temperature
        1/4 cup(s) sugar
        2/3 cup(s) fromage blanc (6 ounces), at room temperature
        2 large eggs
        2 teaspoon(s) pure vanilla extract
        1/4 cup(s) seedless raspberry preserves, warmed

        Directions

        Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.
        Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
        Pour the cheesecake batter into the baking cups, filling them three-quarters full.
        Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
        Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve. The mini black-bottom cheesecakes can be refrigerated for up to 4 days.

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        gabby

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        This weekend we got several feet of snow and negative temps so all my kids sports tournies were cancelled.

        What did I do?

        Made 560 cookies and 500 caramels.

        Off to make some more. 


        Love recipe threads.  Will post some after I'm done baking.
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        gabby

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        Love these... take them to Bunko all the time.

        Rumaki

        1pound bacon
        2 cans sliced water chestnuts
        brown sugar

        Grease baking sheet and preheat oven to 400
        Cut the bacon in half.
        Place 2 waterchestnuts on a slice and roll up, securing with a toothpick.
        Place on cookie sheet. 
        Complete the entire pound of bacon.

        Cook for about 30 minutes, turning after 15.

        Sprinkle brown sugar over the top and continue baking until bacon is yummy crispy.

        Can put them in a crockpot when done to take to a function and keep wam.
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        gabby

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        Buffalo Chicken Dip

        Yum!!! 

        Ingredients
        2 (10 ounce) cans chunk chicken, drained
        2 (8 ounce) packages cream cheese, softened
        1 cup Ranch dressing
        3/4 cup pepper sauce (such as Frank's Red Hot®)
        1 1/2 cups shredded Cheddar cheese

        1 bunch celery, cleaned and cut into 4 inch pieces
        1 (8 ounce) box chicken-flavored crackers
        Directions
        1.Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

        Depending on what I have on hand, I use Ranch or Blue Cheese Dressing or split between the 2.

        Love with Pretzel Chips.
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        gabby, that dip sounds wonderful.

        I like this BLT Dip recipe too. Goes fast at holiday time or anytime for that matter.

        Ingredients

        1 pound bacon ( OMG I know!)
        1 cup mayonnaise
        1 cup sour cream
        1 tomato - peeled, seeded and diced

        Directions

        Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
        In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.

        Serve on toasted bread cut in triangles or pita.
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        genenco

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        Boy I am going to save alot of these recipes for next year!  Love the coffee can one, but I think that I'll have to switch brands as I think plastic might make for more problems!
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        Make the nanny come up with something

        Or the Christmases when the nanny is off.....load up the Suburban and hit the all you can eat seafood buffet!
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        Imagin.ation

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        OMG gabby and froggy those are fantastic.. that buffalo dip.. ooo weee

        Does anyone have a good chex mix recipe.. we used to call it texas trash and it's made with worsheshire.. thats all i know, if anyone knows please post it!
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        gabby

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        Imagin.ation wrote:

        OMG gabby and froggy those are fantastic.. that buffalo dip.. ooo weee

        Does anyone have a good chex mix recipe.. we used to call it texas trash and it's made with worsheshire.. thats all i know, if anyone knows please post it!


        Original Chex Mix Recipe

        Ingredients
        3 cups Corn Chex® cereal
        3 cups Rice Chex® cereal
        3 cups Wheat Chex® cereal
        1 cup mixed nuts
        1 cup bite-size pretzels
        1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
        6 tablespoons butter or margarine
        2 tablespoons Worcestershire sauce
        1 1/2 teaspoons seasoned salt
        3/4 teaspoon garlic powder
        1/2 teaspoon onion powder

        You HAVE to try the Buffalo Dip.  The color isn't overly appealing but the spicy taste is.... YUM!

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