Potato Patties

Instructions:

-Rinse, peel, and grate potatoes

-Mix potatoes with chopped ham, and eggs

-Form into patties*

-Grill in butter

For amounts, use these ratios:

1 potato for every 2 people

1 cup chopped ham for every 2 potatoes

1 egg for every 2 potatoes

*Also, you can spread the mixture out thinly on the griddle, and grill like hash browns. (See picture below.)

~Carilyn

Easy Decadent Truffles

Photo by: Pammy

Photo by: MySweetCreati

Photo by: Miss Wendy

Photo by: little biscuits

Photo by: Esther

Photo by: Esther

Photo by: dessert1st

Photo by: Colleenk

Photo by: Clumpy Dumpy

Photo by: chibi chef

Photo by: Amanda



Rated: 4 1/2
Submitted By: jmackinnell
Prep Time: 1 Hour
Ready In: 1 Hour
Servings: 60

"Insanely easy, but oh so rich! Recipe makes a large amount but you can vary
flavorings and coatings to make several different varieties."

Ingredients:

1 (8 oz) package cream cheese,
softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

Directions:

1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

This is a wonderful recipe. All the pictures are to help give you some ideas as to the differant thing you can do with this recipe.

Samantha

"Mounds" Candy Bars

We tried these out this last week and enjoyed them! They're gluten free, dairy free, and in a way sugar free as well! If you are on a diet or want to have healthier eating habits, yet still enjoy a dessert or two this would be one to put on the list.

Coconut mixture:

1 1/3 c. unsweetened coconut flakes

1/2 c. coconut oil (melt)

1/4 c. honey (heated) or agave

1 tsp. almond extract

36 almonds, left whole

In a 12 compartment muffin pan (preferably metal) and put 3 almonds in each compartment.

Melt the coconut oil and honey (or agave) over low heat until just melted. Whisk to combine. Add almond extract and coconut flakes.

Divide coconut mixture evenly over almonds in muffin tins. Place muffin pan in freezer on a flat surface and freeze until hard. (about 30 min.)

Chocolate mixture:

3/4 cocoa powder (not dutch cocoa)

scant 1/4 c. honey (heated) or agave

1 c. coconut oil (melt)

1 Tbl. vanilla extract

Combine ingredients in a small sauce pan, placing sauce pan over larger sauce pan with 1/2 c. water in it. Heat until everything is melted. Remove from heat and whisk briskly.

Remove frozen coconut mixture from freezer and divide chocolate mixture over it. (about 2 Tbl. per muffin tin)

Put back in freezer until hard (about 30 min.). When hard take a butter knife and slide down on one side of a muffin tin. Any leftovers can be put in back in freezer.

World's Best Scones! From Scotland to the Savoy to the U.S.

Frist Photo by:marhans (Idon't know who that is
what the site said)
Sencond and third by:

Droodog (same as before)

Submitted By: FRIENDLYFOOD

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Servings: 8

"My grandmother is Scottish and her family made GREAT scones.... In search of
the best scone recipe in the world I have adapted their recipe with my own
touches and with the famous scone recipe from the world renowned Savoy hotel in
London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!"

Ingredients:
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk

Directions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
3. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

I am planning to do this one soon also (I know that is a lot of 'planning' recipes one here but I thought not only would some of you like it but I don't really have any were alse to put them), only I will us plani yougurt and not sour cream.I will let you know how it turns out.

Samantha

Maple Bars (Doughnuts)

"Maple Bars (Doughnuts) Recipe #141514
I grew up with
these oh so good bar doughnuts and didn't realize till recently that they are
somewhat of a northwestern phenomenon. I actually halved the origional recipe
because it was so huge, so it does double. Don't use to much flour because it
will make the dough tough. If you are feeling really decadent (they are already
deepfried after all) I like to fill them with bavarian cream filling which I get
at our Cash and Carry restaurant supply store, or you can make it yourself. "

by homegirl 1 hour 1 hour prep 1 batch

2 tablespoons yeast
1/2 cup warm water
6 tablespoons margarine
1 cup milk (scalded)
1 cup cold water
1 teaspoon salt
1/2 cup sugar
3 eggs
6-7 cups flour
oil (for frying)
Maple frosting
4 1/2 cups powdered sugar
1/2 cup margarine
4 tablespoons milk
2 tablespoons maple flavoring

In a bowl place yeast and 1/2 water, to activate.
Place butter, salt, and sugar in hot scalded milk, then add cold water.
Mix well and add eggs to this.
When it is cool enough place in mixer with yeast mixture.
Add flour 1 c at a time till soft but workable dough.
Roll out on lightly floured surface into a rectangle about 1/4-1/2 inch thick.
Cut into recangular bars about 2-3 inches by5-6 inches.
Let rise till doubled.
Heat oil to 350 and fry till browned on both sides.
Drain on paper towels and when cool fill with bavarian cream if desired and frost.
Frosting:.
Place all ingrediants in a medium bowl and mix with a hand blender till smooth.
I frost mine as I eat them because if you let the frosting sit it will start to slide off the doughnut.
The number you will get is determined by how big you cut them.

I am planning on trying this recipe with in the next couple days. My dad got Bavarian Creme, and wanted me to make some doughnuts with it. I will let you all know how it turned out.

Samantha
Got it off of this site: http://www.recipezaar.com

Cooking Tips

Here are some handy hints that may be useful to you when you cook.

• If you are measuring out a dry ingredient, using a tablespoon or teaspoon, put each scoop in a different place in the bowl. That way, if you get distracted and lose count of how many you already did, a glance into the bowl will tell you how many you've already measured out.
• Use a mug for melting butter in the microwave. Then you have a nice cool handle to hold onto, plus it’s the perfect size for melting up to about 1 stick of butter!
• Twist a twisty tie through the hole in the measuring cup and bend over the side of the bowl when setting the cup in the batter so that the measuring cup handle will not fall into the batter.

~Carilyn

Chocolate Chip Cookies

Original Nestle Toll House

Chocolate Chip Cookies




INGREDIENTS

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

DIRECTIONS

1. PREHEAT oven to 375 degrees F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto un-greased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Spaghetti Sauce

Here is a spaghetti sauce that I made by adding two recipes we like into one we have, so far, like more. If you try it tell me what you think. Also this is a double batch for our family so it is really big.

1 1/2 cup tomato past
3 2/3 cup tomato sauce
7 cups diced tomato's
3 onions
3 LB Hamburger
12 tsp garlic powder
4 Tbsp Basil
2 Tbsp Rosemary(powdered)
2 1/2 Tbsp Marjoram
2 1/2 Tbsp Oregano
2 Tbsp Thyme
2 Tbsp Olive Oil
1/2 cup finely chopped celery (optional)
2 tsp sugar
4 Tbsp salt
1 1/2 Tbsp pepper
2 Tbsp Sage

Get the hamburger cooking. Mix Tomato past with all the spices,onions and celery. When the meat is about half way done, add the the past mixture. Finish cooking meat then pour in to a large sauce pan. Add tomato sauce and diced tomato's. Cook until is as hot as you want.

As a side note, I don't really us the tomato sauce, I get the really big cans of diced tomato's, measure out how much sauce I need the put it in a blender and it works just fine.

Samantha