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  • Nommie's Recipes

    Pumpkin Coconut Bread
    Source: Southern U.S. Cuisine

    2 eggs, beaten
    1 cup granulated sugar
    3/4 cup vegetable oil
    1 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 package (3 1/2oz) instant coconut cream pudding mix
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cinnamon
    1 cup pumpkin, canned or fresh cooked and mashed
    1/2 cup chopped pecans or walnuts

    Combine eggs, sugar, and oil in a large mixing bowl; beat at medium speed of an electric mixer hand-held until well blended.
    In a separate bowl, combine flour, baking powder, soda, salt, pudding mix, nutmeg, ginger, and cinnamon; add to sugar mixture alternately with the mashed pumpkin, beginning and ending with flour mixture.

    Mix well after each addition. Stir in pecans or walnuts.

    Pour batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf to wire rack to cool completely.
    Nommie

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

  • #2
    Re: Nommie's Recipes

    Twinkie Tunnel Cake

    1 (18.25 ounce) package devil's food cake mix
    1 (3.9 ounce) package instant chocolate pudding mix
    2 cups sour cream
    1 cup melted butter
    5 eggs
    1 teaspoon almond extract (I used vanilla)
    1 cup semisweet chocolate chips
    6-8 Twinkies

    Preheat oven to 350 degrees F. Spray a bundt pan with Pam For Baking.

    In a large bowl, stir together cake mix and pudding mix. Stir in sour cream, melted butter, eggs and extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour some batter into prepared pan. Press Twinkies into batter then pour on remaining batter so that they are covered. Note: I couldn’t shove my Twinkies all the way in and the tips were singed during baking. You may have to trim your Twinkies a bit – maybe cut about ¾ of an inch off the top? I also wonder how the cake would work if you just laid them sideways end-to-end.

    Place a cookie sheet on lower rack of oven to catch boil overs. Place bundt pan on middle rack and bake in preheated oven for 55-60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

    Ice with some sort of glaze or ganache. Me, I melted together 1 cup chocolate mini chips and 2 tablespoons of heavy cream. Use whatever glaze you like.
    Nommie

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

    Comment


    • #3
      Re: Nommie's Recipes

      Wendy's Chili


      Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, the year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.

      2 pounds ground beef
      One 29 ounce can tomato sauce
      One 29 ounce can kidney beans, with liquid
      One 29 ounce can pinto beans, with liquid
      1 cup diced onion (1 medium onion)
      ½ cup diced green chili (2 chilies)
      ¼ cup diced celery (1 stalk)
      3 medium tomatoes, chopped
      2 teaspoons cumin powder
      3 tablespoons chili powder
      1 teaspoons black pepper
      1 1/2 teaspoons salt
      2 cups water

      Brown the ground beef in a skillet over medium heat; drain off the fat.

      Using a fork, crumble the cooked beef into pea-size pieces.

      In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

      Notes:
      For spicier chili, add ½ teaspoon more black pepper.
      For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
      And for a real stomach stinger, add 5 or 6 sliced jalapeño peppers to the pot.
      Leftovers can be frozen for several months.

      FYI - I leave out the water, and if I use ground turkey, it works out to 3 thingies (6 big servings total) per serving.
      Nommie

      Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

      Comment


      • #4
        Re: Nommie's Recipes

        Pecan Tassies

        Crust:

        ½ cup soft butter
        1 cup all-purpose flour
        3 oz. cream cheese

        Blend butter and cream cheese. Stir in flour, cover and chill for one hour. Divide into 24 balls, press against side and bottom of mini muffin pan. Fill with filling, bake 25 min in 325 degree oven. Chill and serve.

        Filling:

        1 beaten egg
        ¾ cup brown sugar
        1 Tablespoon butter
        1 Teaspoon vanilla
        1 cup chop pecans

        Stir together egg, sugar, butter, vanilla, salt and mix until smooth. Spoon one tablespoon into each tassies cup or fill to almost full.
        Nommie

        Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

        Comment


        • #5
          Re: Nommie's Recipes

          Piña Colada Fudge

          1 (12 ounce) package (2 cups) white vanilla chips
          1 (3.25 ounce) jar macadamia nuts, chopped, toasted
          1 (16 ounce) can Pillsbury Creamy Supreme Vanilla Frosting
          1/2 cup chopped dried pineapple
          1/2 cup coconut, toasted
          1 teaspoon rum extract
          1 teaspoon coconut extract

          Line 8- or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.

          Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm.

          Remove fudge from pan by lifting foil. Remove foil; cut into squares.

          Makes 36 squares.
          Nommie

          Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

          Comment


          • #6
            Re: Nommie's Recipes

            Strawberry Freezer Jam
            Approx. 36 oz. Strawberries
            1 (1.75 oz.) Box Sure Jell Lower Sugar Fruit Pectin (In pink box)
            1 1/2 Cups Sugar
            1 1/2 Cups Splenda Granular
            1 Cup Water
            7 (8 oz.) Jelly Jars

            Use a potato masher and crush the strawberries. The jam should have some pieces of fruit in it, so don't puree. You should end up with 4 cups of crushed strawberries. Measure the sugar and Splenda into a small saucepan. Stir in Sure Jell until thoroughly mixed. Stir in 1 cup water. Bring mixture to a boil on medium-high heat, stirring constantly. Boil and stir 1 minute, then remove from heat. Stir hot pectin mixture into the fruit mixture. Stir 1 minute or until thoroughly mixed. Pour into jelly jars leaving at least 1/2 an inch space at the top for expansion during freezing; cover loosely with lids. Let stand at room temperature for 24 hours until set. Tighten lids and refrigerate for up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator. Once you open the jars, stir the jam to make sure the fruit is mixed up well. Sometimes the pieces of fruit float to the top of the jar. You can have up to 1/4 cup for 1 point. This is good on ice cream, toast, oatmeal or anything else you can think of.
            Makes: 7 (8 oz. each) Jars. Serving size = 1/4 Cup
            Per Serving: 47 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 12g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Other Carbohydrates. WWP: 1
            Nommie

            Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

            Comment


            • #7
              Re: Nommie's Recipes

              Vegetarian Lasagna
              10 slices of mozzerella cheese
              2/3 c. grated carrots
              2/3 c. grated zucchini
              3/4 lb. cottage cheese
              1-1/2 c. Parmesan cheese
              10 oz. frozen spinach
              2 eggs
              1 box lasagna noodles

              White Sauce:
              3/4 lb. margarine
              1 qt. milk
              1/2 c. flour
              salt & pepper to taste

              Mix cottage cheese , eggs, and parmesan cheese together - salt and pepper to taste. Melt margarine in saucepan- stir in flour, milk, and salt- cook over low heat until smooth and thick. Heavily coat baking pan with non-stick spray. Sauce bottom of pan. Layer noodles, egg/cheese mix, carrots, zucchini, spinach, cheese, and white sauce. Repeat layer once more. Top with noodles, sauce, and cheese.

              Bake at 375 degrees for 1 hour, rotating as needed. Remove and let stand for 15-20 minutes. Yields 4-6 servings
              Nommie

              Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

              Comment


              • #8
                Re: Nommie's Recipes

                Pockets-Of-Lemon Cake

                For The Cake:

                1 pkg (18.25 oz) Moist Supreme White Cake Mix
                1 1/4 cups water
                1/3 cup vegetable oil
                4 egg whites
                1 can (15.75 oz) lemon pie filling

                For The Topping:

                1 can (16 oz) creamy supreme lemon frosting
                1 containers (8 oz) frozen whipped topping, thawed

                Preheat oven to 350 F. Grease and flour a 13 x 9 inch baking dish. Prepare the cake mix as directed on the package, using the water, oil, and egg whites. Spread batter into the prepared baking dish. Drop the pie filling by heaping teaspoonfuls evenly onto the batter. Bake for 30 to 40 minutes or until the edges pull away from the pan and the top is golden brown. Allow the cake to cool in the pan for 45 minutes or until it is completely cooled. In a medium bowl, combine the frosting and the whipped topping. Blend well. Spread over the cooled cake. Serve well chilled. Store loosely covered in the refrigerator.

                Yield: 16 servings
                Nommie

                Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

                Comment


                • #9
                  Re: Nommie's Recipes

                  Dreamy Caramel Pecan Cake


                  1 package caramel cake mix
                  1 package (3.5 ounces) instant butterscotch pudding
                  4 eggs
                  1 cup water
                  ½ cup oil
                  1 jar (17 ounces) butterscotch-caramel topping*
                  1 cup pecans, chopped

                  Preheat over to 350°F.

                  In a large mixing bowl, combine cake mix, pudding mix, eggs, water, and oil. Beat at medium speed for 2 minutes. Pour half of the cake batter into a greased and floured bundt pan. Next, pour half of the butterscotch-caramel topping over the batter. Sprinkle with ½ cup of pecans. Spread remaining cake batter on top and then finish by spreading remaining topping and sprinkling with another ½ cup of pecans. Bake for 55 minutes or until knife inserted comes out clean. Cool slightly and then turn out onto a cake platter.
                  Nommie

                  Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

                  Comment


                  • #10
                    Re: Nommie's Recipes

                    These are all awesome. Printing them off and thanks so much.

                    Comment


                    • #11
                      Re: Nommie's Recipes

                      Wow!
                      Thanks for taking the time to post these!

                      You're a PEACH!

                      Comment

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