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Recipes and Other Fun Ideas to Share!
This should be fun to see all the creative and wonderful ideas we can give each other!!!
Views: 707
Replies to This Discussion
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Permalink Reply by Mar ProudSailorMom on
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My Classic Pecan Pie - This is the one my Mom made...so I do too!! ♥
Prep Time: only about 5 minutes
Cook Time: 60 to 70 minutes
Cool about 2 hours
Makes: 8-10 servings
♥ 1 cup Light OR Dark Corn Syrup
♥ 3 eggs
♥ 1 cup sugar
♥ 2 tablespoons butter, melted
♥1 teaspoon Vanilla Extract
♥ 1-1/2 cups (6 ounces) pecans
♥1 (9-inch) unbaked or frozen pie crust
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes Cool for 2 hours on wire rack before serving.
***HINT - If you're going to use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. It works better if you pour the filling into frozen crust and bake on preheated cookie sheet.
Tap center surface of pie lightly - it should spring back when done. If pie crust is overly brown, cover edges with foil.
Add a bit of whipped topping, ice cream...or just as it is...and ENJOY!!! Yummmmmm! :o) -
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Permalink Reply by Beth on
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What is the best homemade cookie to send/ship to Japan. I need some fresh ideas to put in my care packages to my son. He appreciates anything homemade. Thanks
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T-Lynn and Aunti M- I am looking forward to whatever you want to share! ♥
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Permalink Reply by LittlePonyExpress936 on
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Easy and Quick Recipe that Travels Well
Pretzel, Hershey Kiss, and M&M Bites
Pretzel snaps
Hershey Kisses
M&Ms
1. Place the pretzel squares on a baking sheet, and top each one with a Hershey Kiss.
2. Cook for 3 minutes in a 200 degree oven.
3. Press an M&M into the center of each Hershey Kiss. Refrigerate for approximately 15-20 minutes or until cool. -
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this looks like SO MUCH FUN! I am going to try these very soon!!!
Thanks for the great idea!!! -
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Permalink Reply by Anti M on
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Hot and Spicy Carrot-Ginger soup
4 TB butter (may use olive oil)
1 onion, diced
2 1/2 lbs carrots, peeled and diced (or use baby carrots for less work)
2 ribs of celery diced, include the leaves
1/2 small red pepper, seeded and diced, may use hot pepper instead (optional)
8 cups chicken broth
2 TB finely chopped ginger (I use the minced stuff in a jar)
salt to taste
1 tsp black pepper
1/8 to 1.4 tsp cayenne pepper (optional, or use a large dash of Tabasco)
sour cream for garnish
Melt the butter/heat the oil in a large pot or soup kettle. Cook the onion lightly, then add the carrots, pepper, celery, ginger, seasonings. Then add the broth. Bring to a boil, then lower the heat, cover the pan and let simmer until the carrots are soft. Cool the soup so you an handle it. Puree it in small batches (blender or food processor). Put it back in the kettle and heat it slowly, adjusting the seasonings. Serve hot with a dollop of sour cream on top, and a garnish of red pepper if you're being fancy. -
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Permalink Reply by DC - G'mother of My Fav Sailor on
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This will be great. I have so many carrots put away from last summer.
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It is a really easy recipe to make, I was intimidated by the pureeing at first, but I do that to lots of my soups now. Just don't try to puree it when it is hot. ouch!
Really easy recipe to make variations to, the original is the dill-carrot, not ginger-carrot. I use something similar to make curry-pumpkin soup. -
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FUN IDEA!!!...
At Christmas a special way to stay connected -even when you can't be in the same place at the same time...GET SPECIAL MATCHING SOCKS! Send them to your Sailor - and other family members with the agreement that you'll all be wearing them at the same time. It's sort of like knowing you're all looking at the same bright moon and stars - under the same sky! But when they're in another country far away...socks are easier to coordinate! And light to mail -
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I also like the idea of getting an ornament from all the exotic places our sailors are visiting. I wish I had mentioned it to my sailor before she visited Korea, Singapore or Thailand. Well, there's still Japan!
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