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Shirley4 2016 Owner: Shirley |
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2024-03-22, 14:15:18
Domestic Goddess: Pollock Fillets seasoned with Mrs. Dash Lemon Pepper, Bush's Best Brown Sugar Hickory Baked Beans, Green Grapes and Chocolate Chip Cookies that my husband prepared. Sorry about the previous type error with my last post.
2024-03-22, 09:31:45
Domestic Goddess: Is this correct, if one would like to post/share a recipe, we do so here? If so, was searching to see if there were separate recipe categories?
2024-02-21, 22:30:59
2024-01-14, 21:12:20
2023-11-28, 19:23:29
Recent posts
#1
Homemaking, Food & Gardening / Re: What's for dinner? 2020
Last post by patricia19 - Today at 04:22:18 PMAnna's Pork Tenderloin
J. Kenner
Pre-heat oven to 350
Prepare a pork tenderloin by doing a mix of salt and pepper (to taste) with about ½ t cumin (I love cumin, so I use more) and a bit of garlic spice. Rub all over the tenderloin
Put about 2 T of olive oil in a cast-iron (or other oven friendly) skillet and then put in the tenderloin. Sear the meat well on medium heat for about 10 minutes, turning it as it browns. Add ½ c chicken broth and ½ c dry white wine to the skillet, then put it in the oven for 40 minutes. Remove and let rest for 30 mins (ideally). Enjoy!
J. Kenner
Pre-heat oven to 350
Prepare a pork tenderloin by doing a mix of salt and pepper (to taste) with about ½ t cumin (I love cumin, so I use more) and a bit of garlic spice. Rub all over the tenderloin
Put about 2 T of olive oil in a cast-iron (or other oven friendly) skillet and then put in the tenderloin. Sear the meat well on medium heat for about 10 minutes, turning it as it browns. Add ½ c chicken broth and ½ c dry white wine to the skillet, then put it in the oven for 40 minutes. Remove and let rest for 30 mins (ideally). Enjoy!
#2
Homemaking, Food & Gardening / Re: What's for dinner? 2020
Last post by patricia19 - Today at 04:18:23 PMAnna's 5 Minute Fudge
From J. Kenner
2 T. butter
2/3 cup undiluted Carnation Evaporated Milk
1 2/3 c. sugar
½ t salt
2 c. miniature marshmallows
1 ½ c. semi-sweet chocolate chips
1 t vanilla
(you can also add ½ c chopped nuts, but we never do)
Combine butter and evaporated milk, sugar and salt in saucepan over medium heat. Once it starts to boil (i.e., starts to bubble around the edges of the pan) stir CONSTANTLY for 5 minutes.
Remove from heat. Stir in marshmallows, chocolate (nuts if you use them). Stir until the marshmallows and chocolate melt and blend.
Quickly pour into a pre-buttered 8 inch square shallow pan.
Cool in fridge, then cut into 1 inch squares.
My tip: If you haven't done it exactly right, it doesn't get hard. My secret way around that – an adaptation from my mom's recipe – is to immediately put it in the freezer. Leave it there only long enough so that it gets hard enough that you can slice it with a knife to make the pieces*. Then you can move it to the fridge (it will stay hard).
*I can't recall how long that is, but probably 15 minutes or so. You want it to be fudge-firm but not ice cube hard. If you go to long, just leave it on the counter until you can cut it. It's a very forgiving recipe if you use the freezer trick!
From J. Kenner
2 T. butter
2/3 cup undiluted Carnation Evaporated Milk
1 2/3 c. sugar
½ t salt
2 c. miniature marshmallows
1 ½ c. semi-sweet chocolate chips
1 t vanilla
(you can also add ½ c chopped nuts, but we never do)
Combine butter and evaporated milk, sugar and salt in saucepan over medium heat. Once it starts to boil (i.e., starts to bubble around the edges of the pan) stir CONSTANTLY for 5 minutes.
Remove from heat. Stir in marshmallows, chocolate (nuts if you use them). Stir until the marshmallows and chocolate melt and blend.
Quickly pour into a pre-buttered 8 inch square shallow pan.
Cool in fridge, then cut into 1 inch squares.
My tip: If you haven't done it exactly right, it doesn't get hard. My secret way around that – an adaptation from my mom's recipe – is to immediately put it in the freezer. Leave it there only long enough so that it gets hard enough that you can slice it with a knife to make the pieces*. Then you can move it to the fridge (it will stay hard).
*I can't recall how long that is, but probably 15 minutes or so. You want it to be fudge-firm but not ice cube hard. If you go to long, just leave it on the counter until you can cut it. It's a very forgiving recipe if you use the freezer trick!
#3
Rammel,Robin gets fed regularly. One comes right up to the window sill in the back, and as I put out raisins, it eats them. Very close encounter. Also have a visiting pair of cardinals.
Rick,Birds are smart! I wish we had more cardinals here but since we have lived in the house 23 yrs I have only seen one.
Chores are mostly caught up and what didn't get done will (maybe) get done tomorrow..
Rick,Birds are smart! I wish we had more cardinals here but since we have lived in the house 23 yrs I have only seen one.
Chores are mostly caught up and what didn't get done will (maybe) get done tomorrow..
#4
I have been toying with this recipe for some time now and I did make it. I halved the ingredients but if company comes I will make the full amount using I can of tidbits and one can of crushed pineapple. I also cut back on the sugar...but it is so good!! Even Kyle liked it! 
Pineapple Casserole
This pineapple casserole with Cheddar cheese is beloved for its simplicity (and short ingredient list).
By Southern Living Test Kitchen Updated on October 23, 2023
Servings: 6 to 8
Ingredients
2 (20-oz.) cans pineapple chunks in juice, drained (reserve 6 Tbsp. juice)
1/3 cups sugar
5 Tbsp. flour
1 cup shredded Cheddar cheese
1/4 cup butter, melted
1 sleeve Ritz crackers, crushed
Directions
Combine casserole ingredients:
Preheat oven to 350°F. In a medium size bowl, combine sugar, flour, and reserved pineapple juice. Add pineapple chunks and toss well to combine. Spoon pineapple mixture into 8x8-inch casserole dish, and top with shredded cheese.
Add cracker topping:
Combine crushed Ritz crackers and melted butter. Spread Ritz cracker topping evenly on top of pineapple mixture.
Bake casserole:
Bake at 350°F for 30 minutes, or until bubbly.
Pineapple Casserole
This pineapple casserole with Cheddar cheese is beloved for its simplicity (and short ingredient list).
By Southern Living Test Kitchen Updated on October 23, 2023
Servings: 6 to 8
Ingredients
2 (20-oz.) cans pineapple chunks in juice, drained (reserve 6 Tbsp. juice)
1/3 cups sugar
5 Tbsp. flour
1 cup shredded Cheddar cheese
1/4 cup butter, melted
1 sleeve Ritz crackers, crushed
Directions
Combine casserole ingredients:
Preheat oven to 350°F. In a medium size bowl, combine sugar, flour, and reserved pineapple juice. Add pineapple chunks and toss well to combine. Spoon pineapple mixture into 8x8-inch casserole dish, and top with shredded cheese.
Add cracker topping:
Combine crushed Ritz crackers and melted butter. Spread Ritz cracker topping evenly on top of pineapple mixture.
Bake casserole:
Bake at 350°F for 30 minutes, or until bubbly.
#5
We only have the one variety, and it's a hybrid, I understand it's the result of multiple attempts to grow Alaskan azaleas.
#6
Quote from: Amy on Today at 10:24:09 AMSo I will ask do they have a scent? Did you feed your robin?
I've never noticed a scent from the azaleas. Also not likely to stick my nose down too close - there's enough loose pollen in the air already (sneeze, sneeze, sneeze).
I have Privet Hedges and when they "flower" the smell in the evening is strong. A very sweet smell.
The azaleas around here are in many different colors - white, but mostly in the red's
Robin gets fed regularly. One comes right up to the window sill in the back, and as I put out raisins, it eats them. Very close encounter. Also have a visiting pair of cardinals.
#7
Good morning, cloudy and 39 at 9:26, and we're expecting a high in the late fifties to early sixties.
Rick, I thought azaleas were white, so I checked, and the only hardy one is Alaska Azalea.
Azalea indica 'Alaska' (Rutherfordiana hybrid). You have some beautiful shrubs.
Jane, it sounds as if you can afford to take it easy until Sunday, but somehow I doubt you will. AccuWeather says the Midwest is due for another round of snow and punishing storms, so you might want to be prepared, as they mentioned Oklahoma City.
Amy, I was warned a long time ago to stay away from electrical items and sharp objects as my talents definitely lay elsewhere, but my sister has the same DIY abilities and interests.
Now, I'm off to see what else is happening today.
Rick, I thought azaleas were white, so I checked, and the only hardy one is Alaska Azalea.
Azalea indica 'Alaska' (Rutherfordiana hybrid). You have some beautiful shrubs.
Jane, it sounds as if you can afford to take it easy until Sunday, but somehow I doubt you will. AccuWeather says the Midwest is due for another round of snow and punishing storms, so you might want to be prepared, as they mentioned Oklahoma City.
Amy, I was warned a long time ago to stay away from electrical items and sharp objects as my talents definitely lay elsewhere, but my sister has the same DIY abilities and interests.
Now, I'm off to see what else is happening today.
#8
Happy Tuesday....and another windy but sunny day.
Nothing exciting here....I've been battling with passwords not being accepted and having to get the sites to accept the new ones. AAACCKKK! I think I'll stop for now and maybe go out to a local golf course for Taco Tuesday. That sounds good to me...and somebody else is cooking!
Stay safe and healthy,
jane
#9
Bubble may you, your family, and Israel be blessed this year.
#10
Bubble - Wishing you and your family a peaceful Passover.