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thinknmansgirl

Joined: 6/30/2006

Msg: 15 (view)

automatic shutdown? Posted: 6/30/2009 5:28:36 PM
no, Im not a pc noob....i definitely know the difference in a screen saver kicking in and the whole thing restarting, which is exactly what it was doing..heres what I did and it seems so far to have fixed the problem....once when it restarted, I had the black screen come up with all the writing and it said that windows had failed to restart properly and to return the the last known time that windows started properly.. I had no idea what that meant except "system restore" so I went back a week ago, and restored it to that time....so far so good. I appreciate all the help guys.

thinknmansgirl

Joined: 6/30/2006

Msg: 6 (view)

4th of July, 2009 - what will you be serving? Posted: 6/30/2009 5:21:18 PM
well, (ya know we've got plans for FOOD...LOL)... I plan to make bbq ribs (Adam's ribs they're called, ya boil them in Dr. Pepper, before BBQ'ing)...BBQ chicken, macaroni salad, a corn salad recipe I found, cherry pie and blueberry dump cake..just because of the colors..I'll probably do the red white and blue jello cups for the kids.....I have no idea what the others are bringing, but my bet would be along the lines of hotdogs and burgers, slaw and all the trimmings..so far this week has been a little more pleasant than last week as far as temps, so hopefully it will hold out till the weekend...

thinknmansgirl

Joined: 6/30/2006

Msg: 1 (view)

automatic shutdown? Posted: 6/29/2009 4:58:48 AM
something is up with my computer. for the last two days if I am idle for more than 10 minutes, and even when I sign offline and the desktop is on, in about 10 minutes the thing restarts!...Im thinking there is an option somewhere that has been clicked, to do this????..If so, does anyone know where I can find that option?...seeing as how I didnt intentionally set it like this, I have no idea how to change it....geeze, I HOPE thats the problem :-(

thinknmansgirl

Joined: 6/30/2006

Msg: 2 (view)

Ideas for leftover chicken Posted: 6/26/2009 5:44:28 PM
This is a recipe I found on that food network (wink) by the woman who does meals in 30 minutes (another wink),,, its called wingless buffalo chicken pizza, but we made it and served it at a family gathering we had on election evening to watch the votes come in, and we called it "Right wing Buffalo chicken pizza"....we've made it several times since then and its always a HUGE hit, even with the kids... Ingredients 3/4 pound chicken breast cutlets Extra-virgin olive oil, for drizzling 2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning) eyeball it 1 pizza dough, store bought or from your favorite pizzeria Cornmeal or flour, to handle dough 2 tablespoons butter 1 tablespoons Worcestershire sauce, eyeball it 2 to 3 tablespoons hot sauce, medium to spicy heat 1/2 cup tomato sauce 1 cup shredded Monterey Jack cheese, a few generous handfuls 1/2 cup blue cheese crumbles 3 scallions, thinly sliced Directions Preheat oven to 425 degrees F. Preheat grill pan to high. Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side. Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board. In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce. Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.

thinknmansgirl

Joined: 6/30/2006

Msg: 1 (view)

Easiest Ever fresh Peach Pie Posted: 6/24/2009 7:38:25 PM
ok guys, this one is a winner, although it is NOT for those who are dieting right now. My sister in law gave me a bag of fresh peaches and I went searching through my church cookbooks for a peach pie recipe...I came across this and God knows it was simple enough, requiring VERY few ingredients, so I gave it a shot. It is indeed "rich" and needs to be served with a perfect cup of coffee :-) Easiest Peach Pie 1 can Eaglebrand Sweetened Condensed Milk 1/2 cup lemon juice 2 to 2 1/2 cups of fresh sliced peaches 1 graham cracker pie shell Mix sweetened condensed milk and lemon juice until well blended. fold in peach slices. pour into graham cracker shell. chill for 3-4 hours before serving.

thinknmansgirl

Joined: 6/30/2006

Msg: 2 (view)

OMg pitted prunes and cream cheese!!! Posted: 6/14/2009 7:17:43 AM
I can imagine it would be delicious! I have filled dates with cream cheese, then wrapped about a half piece of bacon around them, then baked until the bacon is crisp. i can eat those till I'm sick.....bet you could try that with the prunes too, if ya hd some cream cheese that is.

thinknmansgirl

Joined: 6/30/2006

Msg: 11 (view)

Christmas in.........June??? Posted: 6/6/2009 8:34:56 PM
ok, as promised.here is the Root Beer Jelly recipe: 1 cup root beer 3 cups sugar 1/2 cup water 1/2 bottle liquid pectin combine all ingredients except pectin. heat to boiling, stirring to dissolve sugar add pectin heat back to boiling and let boil hard for 30 seconds (stirring constantly) ladle into clean jars and process for 5 minutes in boiling water bath.. ***note, I also added a 1/2 tsp of root b eer flavoring to mine to give it extra root beer flavor...obvioulsy you don't have to, but the reviews I read said it gave it more intense flavor, and I had some, so I did. Also, the 1/2 bottle of pectin, is one envelope of the liquid pectin..this makes about 7 HALF pints, the little tiny jars. Also, i didnt process mine in a water bath. I just poured the hot jelly straight in to sterilized jars and within 5 minutes I heard them popping shut, so I know they sealed. ************************************************************************** Now, the Candy Apple Jelly: 4 cups apple juice 1/2 cup red hot cinnamon candies 1 package of pectin 4 and 1/2 cups sugar combine juice, candy and pectin in a large pot. bring to a full boil over high heat, stirring constantly stir in sugar. return to a full boil boil for 2 minutes stirring constantly remove from heat, skim off foam, and ladle into hot, sterile jars. The recipe says this makes 3 pints, but I made 2 batches and got 5 pints each time. Just a note about the root beer recipe....the recipe says you can use any soda...and the reviews I read, people were making dr. pepper and mt dew jelly....Now, the reviews said they werent anything spectacular, but more of a novelty that the kids would definitely love... Im gonna try one other flavors, again for the novelty, for the kids stockings..

thinknmansgirl

Joined: 6/30/2006

Msg: 5 (view)

Christmas in.........June??? Posted: 6/6/2009 12:37:19 PM
best kept secret...the jelly that I made today was super easy! This evening when I have a little more time I will post the recipes for you, IF you will share your sweet and salty pecan recipe...god that sounds GOOD!

thinknmansgirl

Joined: 6/30/2006

Msg: 1 (view)

Christmas in.........June??? Posted: 6/6/2009 9:27:34 AM
I have so many in my family that I have to start thinking about Christmas about this time of year. I was shopping at the local "Mighty Dollar" and ran across a whole isle of cook books, and neat cooking gadgets when it suddenly hit me!! THIS year, it's stockings full of cooking stuff for my grown kids, and even some of the older grandkids...JOY, JOY, JOY!!! I bought 56 bucks worth of some really cool cookbooks, like Land'O Lakes butter recipes, Eaglebrand milk recipes, Hersheys Chocolate cookbook, Crock Pot Recipe books....some heirloom utensils like whisks, vegetable peelers, measuring cups in really old fashioned designs.... for the guys...Best Burger CookBooks, Kingsford Charcoal BBQ cookbook, Cooking with Beer, along with a stand made to hold the can and the bird for beercan chicken. Lighting utensils and BBQ utensils for the grill... For the kids, Pizza Cookbook, Cupcakes for kids and"Kids recipes for afterschool snacks"... Today I have made 10 pints of rootbeer jelly, and 10 pints of Candy Apple Jelly...for the grandkid's stockings...Sealed properly and hid in my dark cool closet, they will be fine :-) Tomorrow I plan to make pepper jelly and Vidalia onion jelly for the adult stockings.. Is anyone else already planning their food gifts for the holiday?...and if so, are you into themes, ot just a hodgpodge of your favorites?....This idea wouldnt work for everyone, but my family members are such foodies, that its perfect for us, and hopefully it will clear the way for me to enjoy the holiday instead of being so stressed over finding just the right gift.. This may get deleted, but I wanted to share an idea that I thought was brilliant! Even if i did think of it myself...LOL

thinknmansgirl

Joined: 6/30/2006

Msg: 8 (view)

will this really work?? Posted: 5/30/2009 6:05:16 PM
Thanks for the replies everyone..SS , SO good to SEE you again how ya been girl??? Thanks for all the hints.. Mesa actually sent me the url and the cake looks awesome..Im off to bake now :-)

thinknmansgirl

Joined: 6/30/2006

Msg: 1 (view)

will this really work?? Posted: 5/30/2009 1:24:21 PM
I swear I found this recipe here on the forum, but I have searched and searched and cannot find it now. it sounds delicious and I saved it with intentions of making it soon...but now that "soon" has arrived, in looking at the recipe I see that there are no eggs, or oil in the batter....I hate to waste a good cakemix to have it be a pancake....so can anyone tell me if this will rise as is? Two-Ingredient Pumpkin Cake with Apple Cider Glaze For the Cake: 1 Yellow Cake Mix 1 15 ounce can of pumpkin puree For the Glaze: 1-1/2 cups powdered sugar 3 Tablespoons apple cider 3/4 teaspoon pumpkin pie spice Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool for 5-10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served. Serve warm or room temperature.

thinknmansgirl

Joined: 6/30/2006

Msg: 29 (view)

Do You Want Your Children To Be Married Before They Have Children? Posted: 5/24/2009 6:37:10 AM
I havent even read the other responses because I had an immediate gut reaction to the question. Just the fact that the question was ASKED (with an option) tells me what I already knew, in that our world has changed so much since I was a child, and no, not necessarily for the better. My resounding answer is yes, HELL yes, i want my daughter to be married before she has a child. Raising a child in a home with two loving parents is hard enough in this day and age, and for anyone to knowingly take that challenge alone, is not wise in my book. And, thats how it was INTENDED to be...two to make them, two (at least) to raise them. I'll get slammed I know, but hey, ya got to stand for something, or you fall for anything.

thinknmansgirl

Joined: 6/30/2006

Msg: 4 (view)

Strange, odd, unusual cake/bread recipes. Have one to share? Posted: 5/17/2009 5:19:29 PM
This is a "zaar" recipe that is fabulous with a big hearty breakfast...I guess its not really all that unusual, but it's different :-) Black Pepper and Bacon Drop Bisquits Ingredients 6 slices bacon 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon sugar 3/4 teaspoon salt 1 teaspoon fresh coarse ground black pepper 1 cup cold buttermilk 8 tablespoons unsalted butter, melted and cooled slightly 2 tablespoons melted butter, for brushing tops of biscuits Directions 1. Cut bacon in half lengthwise and then crosswise into 1/4-inch pieces; fry in a skillet over medium heat until crisp, 5-7 minutes. Transfer pieces to a paper towel and cool. 2. Adjust oven rack to middle position and heat oven to 475ºF. Line a large baking sheet with parchment paper. 3. Whisk flour, baking powder, baking soda, sugar, salt and pepper in a large bowl. Stir in bacon pieces. 4. In a medium bowl, combine cold buttermilk and 8 tablespoons melted butter, stirring until butter forms small clumps. 5***This may look like a mistake, but it's one of the secrets of this recipe. The clumps of butter are similar to small bits of cold butter in biscuits prepared by the traditional method. As the butter melts during baking, the steam helps the biscuits rise and gives them a light and fluffy interior. 6. Add buttermilk mixture to dry ingredients and stir until just incorporated and batter pulls away from sides of bowl. 7. Using a 1/4-cup dry measure, scoop level amounts of batter and drop onto baking sheet (biscuits should measure about 2 1/4-inches in diameter and 1 1/4-inch high). Space biscuits 1 1/2-inces apart. 8. Bake until the tops are golden brown and crisp, 12-14 minutes. 9. Remove from oven and brush tops with melted butter. Let cool 5 minutes before serving. 10. Bring on the gravy!

thinknmansgirl

Joined: 6/30/2006

Msg: 13 (view)

Easy Chocolate Hazelnut Cupcakes Posted: 5/14/2009 5:55:21 AM
Oh gosh yes rusty! I love Nutella! I have a recipe for Nutella bread pudding that is one of our family favorites...thats GOOD stuff..I never thought about adding it to cupcakes...oh lord, I feel a baking night coming on...

thinknmansgirl

Joined: 6/30/2006

Msg: 6 (view)

fun cupcakes with no mess... Posted: 5/10/2009 7:24:29 PM
oh no, the cheese doesn't run out. The cupcake bakes up and over it holding it inside. The cream cheese and the chocolate chips melt making a soft creamy center to the cupcake....and tori, recipezaar is my FAVORITE site too!!...and actually these DID come from there under the name : suprise cupcakes.. I call'em inside out cupcakes though cause its like the frosting is inside...

thinknmansgirl

Joined: 6/30/2006

Msg: 1 (view)

fun cupcakes with no mess... Posted: 5/8/2009 4:12:14 AM
I made these cupcakes recently to take to a family picnic...they worked out perfect because there is no icing on TOP (its inside the cupcake, but is VERY easy to get in there)..making them really easy to transport with very little mess...its really very simple.. mix any chocolate cake mix as directed on box...fill cupcake tins 2/3 full with batter..then... mix together : 1, 8oz pkg cream cheese (softened), 1/3 cup of sugar, and 1, 16oz pkg pf semi sweet chocolate chips....place 1 heaping tsp of this mixture in the middle of each cupcake..(this is done BEFORE its baked)...the cupcake will bake up over the cream cheese mixture and makes a creamy center once baked...the family loved these!

thinknmansgirl

Joined: 6/30/2006

Msg: 1 (view)

relay for life theme Posted: 5/8/2009 4:06:33 AM
Im brain dead here to come up with a slogan for my team for the upcoming Relay For Life. We are mostly pharmacists and medical personel....does anyone have a fresher brain than mine and could maybe help with some ideas?...We need something that can be worked with and printed on a tee shirt.. thanks in advance..

thinknmansgirl

Joined: 6/30/2006

Msg: 28 (view)

Has anyone made homemade beer, wine or root beer? Does anyone have any good recipes and suggestions Posted: 4/19/2009 1:44:39 PM
I guess this would be considered the "instant rootbeer" another poster mentioned, except it doesnt use yeast or anything like that. I've never personally made this but saw it made at a Girl Scout camporee, and it was delicious...ice cold and frosty. I'm copying the recipe from a scout cookbook the troop made during camporee. 4 lbs sugar 3-4 lbs, dry ice* 2 ounces root beer extract 4-4 1/2 gallons cold water Pour extract into a 5 gallon container (they used a cooler with a spigot on the side) add water and sugar and stir until sugar is completely dissolved. Add dry ice and allow to bubble for 1 hour. (this is what makes the drink kinda fizzy) * be cautious with the dry ice and never touch with bare hands, always have an adult do this. :-) ( from the scout book :-) Serve yourself from the spigot!

thinknmansgirl

Joined: 6/30/2006

Msg: 51 (view)

homemade hamburgers help please Posted: 4/2/2009 6:06:15 PM
ok, so heres my take...this makes an incredibly moist and juicy burger..that tastes fantastic :-) REAL HAMBURGERS 2 pounds ground chuck 1 pound ground sirloin 3 tablespoons steak sauce (recommended: Crosse & Blackwell) 6 extra-large egg yolks 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 4 tablespoons cold unsalted butter 12 hamburger buns Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat. Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns

thinknmansgirl

Joined: 6/30/2006

Msg: 1 (view)

Lox Posted: 3/15/2009 3:14:22 PM
does anyone here know how to make lox? I've googled it and found recipes after seeing a guy on tv mix salt , sugar (I think) peppercorns and dill..rub/pack it around a big salmon filet, and then, I sorta got sidetracked and didnt see it all... I love bagels with cream cheese and lox, but only had it twice while in NY with my late husband. Although I've found the recipes, Id love to hear from someone who has actually made their own, a more tried and true technique than just reading a recipe I found :-)

thinknmansgirl

Joined: 6/30/2006

Msg: 40 (view)

What can ya do with a hot dog? Posted: 3/1/2009 1:57:51 PM
I'll tell ya what you can do with a hot dog...you can make a GREAT Chicago style dog salad in just a minute... in the bottom of a big bowl whisk together 1/4 cup of plain yellow mustard, add a heaping tablespoon of sugar, and about 2 tablespoons of white vinegar..then add in 3 Tblsp of vegetable oil...don't use Olive oil here, it changes the taste.. Toss in one half of a bag of slaw mix, about a half head of chopped lettuce, a good size tomato chopped, and about half a chopped onion, salt and pepper. Toss it all up to hang out while you fry up a package of hotdogs, sliced on the diagonal to get more surface to brown and crisp up....Fry till nice and brown and crispy, and dump the dogs onto the slaw/salad mix, and enjoy...My family loves this...and, the slaw is delicious even without the dogs...

thinknmansgirl

Joined: 6/30/2006

Msg: 18 (view)

mascarpone cheese..(and a couple of others) Posted: 3/1/2009 12:27:44 PM
Mik...I have a question...?? I just LOVE cheese curds!! The farmers market that operates about 60 miles from me has them a lot, and I have been known to drive there for no other reason than to buy cheese curds and eat them while driving back down the mountain.. now, heres the question.... If I made your cottage cheese recipe, and just broke the curd up into about gumball size pieces, would I have to same thng as I drive 120 miles round trip to buy??/ Tell me yes, Oh PLEASE tell me yes!!!

thinknmansgirl

Joined: 6/30/2006

Msg: 39 (view)

Eagles vs. Steelers, Whatcha Making for SuperBowl... Posted: 1/29/2009 11:45:11 AM
ok, finally settled on what I'M cooking...there will be more food, but I won't be doing ALL the cooking...Thank God! I'm making ribs, (Adam's Ribs) it's called Loaded baked potato salad sticky chicken wings and maybe a BBQ chicken pizza for the kids...maybe, if they're good and oh yeah...gotta pull for the Cardinals..

THINKNMANSGIRL

Joined: 6/30/2006

Msg: 4 (view)

country style ribs??? Posted: 1/22/2009 2:09:26 PM
Thanks bld1, Yes, I do have a food lion and a bi-lo close by. I actually do most of my shopping at Bi-Lo. If I don't see the country style ribs, I'll ask the guy behind the counter. I was really looking for something that I could make sort of a "sticky" type sauce for, but could be picked up and eaten without utensils.... might have to change the type of rib I use if I'll need a knife and fork. thanks for all your help!

thinknmansgirl

Joined: 6/30/2006

Msg: 1 (view)

country style ribs??? Posted: 1/22/2009 9:32:24 AM
I have a recipe I plan to make for Super Bowl Sunday, that calls for "country style" pork ribs. I looked it up, and here's what I found: Description: Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as “slabs” or in individual servings. These pork ribs are perfect for those who want to use a knife and fork. Now, my question is...this sounds almost like a pork chop to me...not ever having seen a pack of ribs called "country style"..Im wondering, will these be suitable for pick up with your fingers and eat ????

thinknmansgirl

Joined: 6/30/2006

Msg: 19 (view)

Honey rosemary glazed lamb chops Posted: 1/17/2009 5:45:18 PM
oops, I hit that darned post button twice...sorry for the double post guys

thinknmansgirl

Joined: 6/30/2006

Msg: 18 (view)

Honey rosemary glazed lamb chops Posted: 1/17/2009 5:45:08 PM
pour a couple of those pint containers of cherry tomatoes onto a cookie sheet that has a small edge to it...on the other side of the pan, put maybe 10-12 cloves of garlic, seperated but not peeled...drizzle the whole thing with olive oil , salt and pepper.. pop into a 425 oven for about 30 minutes till they tomatoes pop and start to shrivel a little... meantime..boil a pound of penne pasta just till almost el dente... get tomatoes and garlic out...peel and smuch the garlic into a paste...put into a large bowl, add a ladle, or two of the pasta water, and let it kinda steep for a few minutes before adding the tomatoes. Once the tomatoes go in, smush it all with your potato masher, then add the drained pasta...salt and pepper to taste..you can also add a handful of chopped basil or sage if ya want, but you don't have to. Excellent, easy and really tasty..I do serve the parmesian on the table in case someone wants it, but I usually just eat it as is.

thinknmansgirl

Joined: 6/30/2006

Msg: 6 (view)

Dinner in under 30 minutes Posted: 1/17/2009 5:34:57 PM
ok, although this is not my usual way of doing dinner, (cause I'm such a nut about cooking ya know )...on that occasion that I rush in and dinner HAS to be served ASAP....I do this: Open a can of Dinty Moore Beef stew, throw it in the microwave to heat through.. pop a can of refridgerator biscuits in the oven to cook while I set the table and pour the drinks... break apart a steaming hot biscuit and ladle Beef Stew over it..almost a beef pot pie turned upside down...LOL sit and enjoy :-)

thinknmansgirl

Joined: 6/30/2006

Msg: 1 (view)

a new plan for meals Posted: 1/4/2009 3:48:51 PM
As much as I cook, and try new recipes, you can imagine that my food bill can sometimes be hefty. In my list of new years ideas, I've decided to try, (at least for a while) to cut the grocery budget by useing a strategy I saw on food network...there is actually a show dedicated to a "weekly game plan" of meals whereby one meal is cooked, then some of it saved to be later "morphed into someting completely different" in a few days. My family has never been big on leftovers, but hey...if I can disguise it, I may save a buck dont ya think??...LOL This is my first week at it, and I roasted chicken breasts today,(8) , of which I saved two that will be chicken quesadillias (sp?) probably about Tuesday night..then two more will be cut up and put into a salad with thai-peanut dressing about Friday night. Im excited about trying this plan, and wondered if anyone else does this, and if so, could ya share some of your meals and ideas?

thinknmansgirl

Joined: 6/30/2006

Msg: 15 (view)

Dipping sauces for steak. Anyone have a good one? Posted: 12/30/2008 2:56:11 PM
try the bloody mary dipping sauce listed on that food network..(wink) under RR recipes...just search it from the site and you will find it. the recipe makes bite sized pieces of steak as an appetizer, then has the dipping sauce for dipping them. it has all the ingredients of a bloody mary, even the vodka! Its really a great sauce...try it!

thinknmansgirl

Joined: 6/30/2006

Msg: 7 (view)

Lenten Lunches - I need four sparse wholesome menus Posted: 12/27/2008 12:06:05 PM
Salmon...how about egg drop soup with a very simple salad(or not) and crusty bread. I have had this idea at a Lenten lunch. I hope this idea helps you....ya know I gotta write, and write and write until I reach so many letters...geesh, what did I DO??????...LOL

thinknmansgirl

Joined: 6/30/2006

Msg: 8 (view)

HELP!! what am I doing wrong?? Posted: 12/20/2008 5:07:11 PM
thank yu all so much for your help...Ive just stopped production for tonight as I got so frustrated I could'a cried...... Im gonna try two things...first, I think I will do everything I can tomorrow to keep the dough cold while I work with it...adding a little flour before I roll it...then...if that fails, I'll cut them out as soon as they come out of the oven....and if that fails...I'll make it useing stars recipe....Im gonna make these darn cookies if it kills me!!

thinknmansgirl

Joined: 6/30/2006

Msg: 3 (view)

HELP!! what am I doing wrong?? Posted: 12/20/2008 3:27:13 PM
Im cheating J...Im just useing the pillsbury sugar cookie dough...you know, the kind in a tube?......I called my sister in law because I am truly slap dab in the middle of this baking, and she suggested adding a little flour and rolling then a little thinner...however...I did it, and while they are a LITTLE bit more like snowmen...they definitely lost a LOT of definition...I am SO disappointed!

thinknmansgirl

Joined: 6/30/2006

Msg: 1 (view)

HELP!! what am I doing wrong?? Posted: 12/20/2008 2:51:31 PM
ok, so baking pretty cookies just doesnt seem to be what Im cut out to do...I have planned all week to bake tonight making snowman cookies that tomorrow I would decorate with royal icing...My snowmen cut out perfectly and look great going into the oven...but come out big unrecognizable blobs!!!! is my dough too thick?..(I think I rolled it as thin as I could :-().too warm?...I need a baker quick!!

thinknmansgirl

Joined: 6/30/2006

Msg: 1 (view)

can I freeze'em? Posted: 12/20/2008 3:25:32 AM
A store near me has gingerbread house kits for sale....they were 8 bucks, but now, they are on sale for 2 dollars each!! They are already cooked cookie pieces that you just put together with royal icing, then decorate. I wont have time now before this Christmas....but could I buy up several and freeze them for next year? They are boxed, but appear to be in a sealed plastic bag inside the box...........I'd love to freeze them and save them for fun with the grandkids next holiday season.

thinknmansgirl

Joined: 6/30/2006

Msg: 20 (view)

Appetizers for the holidays Posted: 12/14/2008 7:10:05 AM
Ohhhh...don't forget the Hot Pepper Jelly either poured over a block of cream cheese and then served with a platter of Ritz Crackers, or pour into a bowl , and place the bowl beside a block of cream cheese surrounded by the crackers for those who want to spread the cream cheese on the cracker then top it with the jelly.. I use two recipes...but this one is the fastest and is a GREAT cheat recipe when you're in a hurry!! Easiest Pepper Jelly Ingredients 1 (14 ounce) jar apple jelly 2-3 finely chopped jalapeno peppers ( depending on the heat ya want) Directions 1Spoon out apple jelly into a saucepan. 2Add chopped jalapenos. 3Bring to a boil and let boil for 2 minutes. 4(This could also be done in a microwave). 5You can add a drop or two of food coloring if you want. 6Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal. 7Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out), tightened the lid on and turn upside down and it sealed itself again. ( of course it goes straight to the fridge for use very soon if ya do it the lazy way...LOL)

thinknmansgirl

Joined: 6/30/2006

Msg: 1 (view)

question about the "hard ball" stage Posted: 12/13/2008 3:01:51 AM
I have a recipe that was my mother's, for sea foam candy. I remember asd a child watching her drop a little of the syrup into a cup of water for the "hard ball stage"....but I've never made anything useing that method...My candy thermometer is old as the hills and the words are rubbed off it...(I think at one point it showed where the hard ball stage is)....can someone tell me what temp "hard ball" is?

thinknmansgirl

Joined: 6/30/2006

Msg: 2 (view)

What to make for people that only eat and only like Fast Food and Junk Food??? Posted: 12/13/2008 2:35:55 AM
Smiling......I wouldnt fret about the food if I were you. If fast food is ALL they eat and like, then I'd hit KFC or McD's and buy a bucket or box of chicken nuggets...honestly, I would. Its tacky as crap I know, but if they wanna be like that, and youve been invited, the object is to bring something pleasing to them...so,.. their loss I guess. as far as the white elephant thing....I always thought a white elephant event was a linen sale..dunno 'bout their idea though.

thinknmansgirl

Joined: 6/30/2006

Msg: 13 (view)

Edible Christmas Gifts Posted: 12/8/2008 6:40:07 PM
another really easy gift, but one that needs to be given within 24 hours of making is stuffed dates rolled in bacon. Its really easy with pitted dates, a piping bag & tip and riccotta cheese....squeeze the date full of the cheese, wrap in a half piece of bacon and bake at 375 for about 20 minutes until the bacon is crisp. I do these on a rack over my roasting pan so the grease drips off..... Let them cool completely and place in a pretty tin with wax paper between the layers. and yeah, I know its not so heart healthy, but thats why it makes a great once a year treat

thinknmansgirl

Joined: 6/30/2006

Msg: 6 (view)

dried cherries Posted: 12/8/2008 7:28:01 AM
the easiest cookie recipe........... use store bought sugar cookie dough...add in a half cup of chopped pistachios, and a half cup of dried cherries.(more of either or both if ya want) ..roll, refridgerate a few minutes, slice into chunks, and bake as directed....the cherries are awesome in this recipe!

thinknmansgirl

Joined: 6/30/2006

Msg: 3 (view)

Egg Slop Posted: 12/7/2008 6:35:35 AM
sounds like a tasty omelet scramble to me! Sounds delicious, but in all fairness to yourself and your culinary skills (which sound pretty good to me), you should definitely change the name of your dish...egg slop doesnt sound very appetizing, although the recipe itself sounds great...LOL

thinknmansgirl

Joined: 6/30/2006

Msg: 10 (view)

Grapefruit Recipes Posted: 12/4/2008 7:05:01 PM
Smiling...don't forget the peel! This makes such a PRETTY "candy" and its great to give in little clear bags tied witha pretty ribbon, or a nice decorative jar...not to mention once you start eating it, its hard to stop Do exactly as the recipe says about the boiling, or it will be bitter... 2 small grapefruits 1/2 cup water 1 cup sugar 1 cup (preferably) superfine sugar Quarter grapefruit peel and remove it from grapefruit by hand. Cut peel into 1/3" slices. Cover peel in cold water and bring to a boil in a saucepan. Boil 1 minute. Drain peel. Repeat this 4 more times (to remove bitterness). Prepare a lightly oiled rack placed in a shallow baking pan. Bring sugar and water to a boil. Add peel and stir to coat peel. Cook until the syrup is absorbed by the peel. Spread out peel on rack. Leave it there for 4-8 hours, uncovered, until peel is not so sticky. Coat peel in sugar shaking off excess. Can be kept in an airtight container at room temperature for a week or refridgerated for a month.

thinknmansgirl

Joined: 6/30/2006

Msg: 10 (view)

Clams away from the coast Posted: 12/2/2008 5:16:33 AM
raxarsr...I tried to email yu this question but I live too far away from ya But...do I ask for chowder clams?...or is there another name? Lord knows I dont know my clams well enough huh?...LOL

thinknmansgirl

Joined: 6/30/2006

Msg: 7 (view)

Clams away from the coast Posted: 12/1/2008 3:12:25 PM
Atticus...here ya go..The recipe I am useing in one from Emeril with a very high rating on the website....this particular recipe calls for chorizo...but Im not adding it. (Im not too fond of hot sausage) Other than that the recipe will be exact. Enjoy! Ingredients 1 pound linguine, or spaghettini 2 tablespoons olive oil 3 ounces chorizo, diced 1/2 cup finely chopped yellow onions 3 tablespoons thinly sliced garlic 2 teaspoons chopped fresh oregano 1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes 2 pound Little Neck clams, scrubbed and purged in water 3/4 cup dry white wine 1/2 cup clam juice 1/2 cup heavy cream 2 teaspoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1/4 cup finely chopped fresh parsley leaves 1/2 cup finely grated Parmesan Directions Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot and toss with the cooking liquid. Cover and set aside. In a large, heavy saute pan or medium pot, heat the oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the onions and cook, stirring, until soft, 3 minutes. Add the garlic, oregano, salt, and red pepper flakes, and cook, stirring, for 1 minute. Add the wine and clam juice and cook for 1 minute. Add the clams, cover, and shaking occasionally, cook until the clams open, about 5 minutes. Discard any unopened clams. Add the cream and lemon juice, stir well, and simmer for 1 minute. Add the cooked pasta and toss to coat. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese. Serve immediately. I am doing well !,Thanks Smiling, and my daughter sends her thanks too!!

thinknmansgirl

Joined: 6/30/2006

Msg: 4 (view)

Clams away from the coast Posted: 12/1/2008 5:09:45 AM
perfect...that makes me feel better! and yes, you're right, theres LOTS of garlic in my recipe too :-) Im excited now to make this dish....(I know, doesnt take much to make me happy huh?...lol)... I do thank yu both for your advice.

thinknmansgirl

Joined: 6/30/2006

Msg: 1 (view)

Clams away from the coast Posted: 11/30/2008 6:48:18 PM
MY daughter's birthday is coming and per tradition, I always let the birthday gal pick her meal....However, instead of the good old favorites that the kids usually choose, she has decided she wants clams...fresh ones, cooked in the shell ya know, with linguini, butter, white wine...THOSE clams... well...I have a recipe that I think is perfect, but, I am 6 hours from the coast. There IS a fresh fish market in my town, but I'm just wondering about the safety and true freshness of clams that have been out of the water long enough to get to me here 6 hours away. I know the bit about checking for shells that won't close...but is there any other way to know they are fresh and safe?

thinknmansgirl

Joined: 6/30/2006

Msg: 6 (view)

last of the leftovrs Posted: 11/30/2008 6:34:57 PM
I used the last of the stuffing this morning for a late breakfast meal...Just melted some butter in a big skillet, sorta chopped up the dressing in the pan and let it heat through while I beat up about 4 eggs and a little milk. I poured the eggs over the stuffing and then popped it all in the oven for about 20 minutes. I guess it was a post Thanksgiving frittata....LOL

thinknmansgirl

Joined: 6/30/2006

Msg: 5 (view)

Fried Pies Posted: 11/30/2008 4:43:41 AM
Ok, I know it's cheating, BUT...if you need a QUICK and easy fried pie....buy yourself a can of apple pie filling, and a can of refridgerator biscuits, the flaky kind works well. Roll out each biscuit into a flat circle, maybe 6-8 inches across...put a couple of spoonfulls of the filling on half the circle...fold over the other half and crimp with a fork to seal. Fry them up in hot oil, watching carefully that they dont burn...while hot, sprinkle with cinnamon sugar..... In a rush, these work great, and are delicious!

thinknmansgirl

Joined: 6/30/2006

Msg: 13 (view)

Your best turkey tips and cooking on a BGE. Posted: 11/20/2008 3:46:34 AM
I also brine my turkey overnight, but then I throw a couple of handfuls of fresh rosemary leaves, some parsley, maybe a palm full of pistachios into the food processor...before whirling it, I throw in a little salt and pepper, with the zest of maybe half a lemon...and grind it to a medium chop. Carefully lift the skin and push the herb mixture under the skin...as completely as you can, all over the bird up under the skin. then carefully rub the skin back down. Like one poster said....rub him down good with olive oil, hit him again with some salt and pepper...and youre good to go...the herbs and the lemon just permeate the whole bird giving it a great taste...plus, the smell around the house is fantastic!

thinknmansgirl

Joined: 6/30/2006

Msg: 9 (view)

APPLES Posted: 11/16/2008 8:36:21 PM
this is a great and VERY easy Thanksgiving side dish I have made before. Just a fair word of warning...kids won't eat it when they hear the word "squash", but.....the adults are always glad 'cause that just means more for them....LOL Squash and Apple Casserole Ingredients 1 small butternut squash (2 lbs. or less) 2 apples (cored, peeled, and sliced) 1/2 cup brown sugar 1/4 cup cold margarine 1 tablespoon flour 1 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg Preheat oven to 350 degrees. Pare, seed, and cut squash into small slices. Place squash and apple slices in oblong baking dish (7x11-inch). Blend rest of ingredients with fork, fingers, or pastry cutter until crumbly; distribute over squash and apple. Cover and bake for 45-50 minutes

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