[CnD] Healthy crockpot recipes?

[Joy Wolf]

Hi everyone:

 

I need some new, fairly healthy crockpot recipes.  Am trying to get back on
my healthier eating plan after taking a break, won't mention how long, lol.
I have my old stand-by recipes, but want something new, tasty and not
terrible for me.  Ideas?  Thanks in advance for any help.

 

Joy and famioly

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Re: [CnD] Lipton Onion Soup mix

[Joy Wolf]

It's also good over chicken in the crockpot, and as a seasoning for oven
roasted red potatoes! Lol, I use it often.  I just wish they would come out
with a lower sodium version.

Joy and family

 

From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cheryl Osborn
Sent: Wednesday, March 30, 2011 7:01 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Lipton Onion Soup mix

 

Lipton's Onion Soup Mix also makes a great meatloaf.



--
From: "Mike" 
Sent: Wednesday, March 30, 2011 4:39 PM
To: 
Subject: Re: [CnD] Dinner tonight

> Tonight I am cooking a beef roast in a counter top oven.  I will season
> the
> roast with Lipton's Onion Soup Mix.  I use two packs of the soup pouring
> one
> pack on the roast and one into the water surrounding the roast.  I will
> also
> place diced potatoes into the water around the roast.  This always
> produces
> a moist roast and the potatoes are to die for.  We will also have a fresh
> garden salad with the roast.  Mike
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen
> Whitehead
> Sent: Wednesday, March 30, 2011 7:24 AM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] Dinner tonight
>
> I add cheese to mine and it's good!
> I use macaroni.
> Later.
>
> E-Mail: hwhiteh...@cogeco.ca
>
> Windows Live Messenger: helenrolo1...@hotmail.com
>
> Skype: honeybunny1958
>
> - Original Message -
> From: "Anna" 
> To: 
> Sent: Wednesday, March 30, 2011 12:44 AM
> Subject: Re: [CnD] Dinner tonight
>
>
>> Sometimes I put celery in mine. I also sometimes use the shell pasta or
>> bow ties.
>> Anna
>> - Original Message -
>> From: "gail johnson" 
>> To: 
>> Sent: Tuesday, March 29, 2011 9:27 PM
>> Subject: [CnD] Dinner tonight
>>
>>
>>> My daughter made Tuna Casserole with canned mix veggies, cream of
>>> mushroom soup, onions, and tuna.  The noodles used were egg noodles.
>>> We're topping it off with hot French bread when it comes out of the
>>> oven.
>>>
>>> --
>>> Email services provided by the System Access Mobile Network.  Visit
>>> www.serotek.com to learn more about accessibility anywhere.
>>>
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[CnD] dessert recipe request

[Joy Wolf]

Hi everyone:

Looking for a recipe or two for fairly simple desserts for a reunion this
weekend.  Prefer pies, cheesecake, or similar but am open to suggestions.
Thanks so much.

Joy and family

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Re: [CnD] Foreman Grills and a popping sound

[Joy Wolf]

Mine always has.  Not sure if that means it's supposed to, lol.  Seriously,
I've had mine now for a few years and it always does this, and I've never
had a problem with it.  Hope this helps.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sharon
Sent: Saturday, September 03, 2011 5:29 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Foreman Grills and a popping sound

Anyone know if the Foreman Grill is supposed to make a popping sound when
it's heating or cooling?
Sharon

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[CnD] Halloween dinner anyone?

[Joy Wolf]

Hi everyone:

 

Looking for something fun and creative to make my little vampires for
Halloween, lol.  I know you've shared some great cookie and candy recipes,
but have missed it if anyone posted meals.  The one I saw won't work because
my picky eaters don't like meatloaf.  Any other creative meal ideas out
there for Halloween? Thanks so much.

 

Joy and family

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[CnD] peanut butter recipes?

[Joy Wolf]

Hi everyone:

 

I'm looking for some new way to use peanut butter in a recipe, aside from
the usual cookies.  Thanks so much.

 

Joy Wolf

Foster Volunteer

Intake Coordinator

Siamese Cat Rescue Center

Http://www.va.siameserescue.org

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Re: [CnD] peanut butter recipes?

[Joy Wolf]

Lol, now that's my kind of recipe! I can remember as a child when my Mom
would ask what I wanted for a snack, I would often ask for a spoonful of
peanut butter.  She would take a big spoon, fill it and hand it to me.  That
was quite a treat!  Thanks to all for the great ideas, btw.

joy Wolf
Foster Volunteer
Intake Evaluator
Siamese Cat Rescue Center
Http://www.va.siameserescue.org

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Abby Vincent
Sent: Monday, November 14, 2011 10:42 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] peanut butter recipes?

Recipes?  Just open the jar, dip your finger in it, and lick to your heart's
content.  If you think that's not cooking, then warm it up a bit in the
microwave.
Abby

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Joy Wolf
Sent: Monday, November 14, 2011 4:45 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] peanut butter recipes?

Hi everyone:

 

I'm looking for some new way to use peanut butter in a recipe, aside from
the usual cookies.  Thanks so much.

 

Joy Wolf

Foster Volunteer

Intake Coordinator

Siamese Cat Rescue Center

Http://www.va.siameserescue.org

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Re: [CnD] freezing Tuna Casserole

[Joy Wolf]

Yes, for the most part you can.  However, if you use sour cream as part of
your sauce, you do not want to freeze it with the sour cream in it.  Most
people besides myself don't use it, lol, so you should be ok with other
ingredients.  Also, if you're cooking it just to freeze, meaning you won't
be eating any of it before freezing, I would suggest slightly undercooking
it.  In my experience, a fully cooked casserole with noodles in it will cook
up a bit mushy.  Just a couple thoughts for you, and I'm sure others will
have more.  Have a great day.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Hannah
Sent: Saturday, December 03, 2011 7:10 PM
To: Cooking In The Dark
Subject: [CnD] freezing Tuna Casserole

Can I freeze Tuna Casserole? Advice would be great.

Shannon 
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[CnD] Cookies in muffin tins?

[Joy Wolf]

I'm so sorry, I know this was discussed and I guess I didn't pay as much
attention as I thought I did, lol.  Someone on here mentioned that they put
their cookies in muffin pans to make them easier to work with, and that it
works well and makes nice round cookies.  Do you usually just put the
tablespoonful or whatever the recipe calls for in? Also, does this change
the cooking time at all? I only ask because I'm guessing that the cookies
aren't able to spread out as much as they may have, so wonder if the time is
different.  Also, do you grease the muffin tin or just go by the
recommendation on the cookie recipe? Just wonder if they'd be hard to remove
from the pan after cooking? Thanks, and again, sorry for the repeat
questions.

 

Joy and family

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[CnD] Pumpkin cookies.

[Joy Wolf]

Tried these today and they’re wonderful!

 

OLD-FASHIONED SOFT PUMPKIN COOKIES

 

These cookies are something different and great for after school with a big
glass of milk.

 

  2 1/2 cups all-purpose flour

  1 teaspoon baking soda

  1 teaspoon baking powder

  1 teaspoon ground cinnamon

  1/2 teaspoon ground nutmeg

  1/2 teaspoon salt

  1 1/2 cups granulated sugar

  1/2 cup butter (1 stick), softened

  1 cup LIBBY'S® 100% Pure Pumpkin

  1 large egg

  1 teaspoon vanilla extract

  Glaze (recipe follows)

 

PREHEAT oven to 350°F. Grease baking sheets.

 

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in
medium bowl. Beat sugar and butter in large mixer bowl until well blended.
Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in
flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

 

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for
2 minutes; remove to wire racks to cool completely. Drizzle Glaze over
cookies.

 

 

GLAZE:

 

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon
melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

 

Cooks Note: For a variation add 1/2 cup chocolate chips or nuts to the
recipe.

 

Estimated Times: Preparation - 10 minutes; Cooking - 18 minutes; Cooling
Time - 2 minutes cooling.

 

Yields 36 cookies.

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[CnD] Butterscotch chip cookies.

[Joy Wolf]

Something a bit different than chocolate.  I'm going to try these next.
Take care everyone.

 

Joy and family

 

 

BUTTERSCOTCH CHIP COOKIES

 

  3/4 c. granulated sugar

  1 c. brown sugar

  1 c. butter

  1 tbsp. vanilla

  2 eggs, slightly beaten

  3 c. flour

  3/4 tsp. baking soda

  3/4 tsp. salt

  3 c. butterscotch chips

  1 c. chopped nuts

 

Preheat oven to 350 degrees. In large bowl, combine sugars; add in butter
and cream together with sugar. Add vanilla and eggs; mix well.

 

In a separate bowl sift the dry ingredients and add to the creamed mixture.
Mix well. The dough will be stiff. Add the butterscotch chips and nuts.

 

Line the cookie sheet with wax paper. Drop dough with a small ice cream
scoop onto cookie sheet. Bake 10 to 12 minutes at 350 degrees. Yield 2 1/2
dozen.

 

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Re: [CnD] [Bulk] Pumpkin cookies.

[Joy Wolf]

The smaller can is enough to get one cup out of which is what the recipe
calls for.   HTH.

jOy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Hunt
Sent: Thursday, December 08, 2011 10:19 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] [Bulk] Pumpkin cookies.

What size can of Pumpkin?(15 oz or 29 pz) Thank you Jean 

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Joy Wolf
Sent: Wednesday, December 07, 2011 6:34 PM
To: cookinginthedark@acbradio.org
Subject: [Bulk] [CnD] Pumpkin cookies.

Tried these today and they’re wonderful!

 

OLD-FASHIONED SOFT PUMPKIN COOKIES

 

These cookies are something different and great for after school with a big
glass of milk.

 

  2 1/2 cups all-purpose flour

  1 teaspoon baking soda

  1 teaspoon baking powder

  1 teaspoon ground cinnamon

  1/2 teaspoon ground nutmeg

  1/2 teaspoon salt

  1 1/2 cups granulated sugar

  1/2 cup butter (1 stick), softened

  1 cup LIBBY'S® 100% Pure Pumpkin

  1 large egg

  1 teaspoon vanilla extract

  Glaze (recipe follows)

 

PREHEAT oven to 350°F. Grease baking sheets.

 

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in
medium bowl. Beat sugar and butter in large mixer bowl until well blended.
Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in
flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

 

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for
2 minutes; remove to wire racks to cool completely. Drizzle Glaze over
cookies.

 

 

GLAZE:

 

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon
melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

 

Cooks Note: For a variation add 1/2 cup chocolate chips or nuts to the
recipe.

 

Estimated Times: Preparation - 10 minutes; Cooking - 18 minutes; Cooling
Time - 2 minutes cooling.

 

Yields 36 cookies.

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[CnD] Coconut everywhere! Help!

[Joy Wolf]

Lol, ok, so not everywhere, but I have a ton of coconut, a holiday party to
prepare cookies or other easy-to-transport treats for, and haven't found a
recipe that sounds good.  Anyone have cookies, bars or brownies that will
help me use up this coconut? Thanks.

 

Joy and family

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[CnD] Wow, thanks!

[Joy Wolf]

Hi everyone:

 

Thanks so much to all of you for the wonderful coconut recipes! I tried the
dream bars.  They taste amazing, but I must not have greased the pan enough
and they don't want to come out as bars.  Lol, no big loss, we'll just eat
those here.  They're a hit here even if I have to scoop them out with a
knife and spoon, lol.

 

I have probably 10 dozen cookies I'm taking on my trip, including
snickerdoodles, oatmeal, peanut butter, butterscotch chip, mint surprise
cookies, and the best chocolate chip cookies I think I've ever made, a new
recipe.  Will share some of the recipes with all of you when I get back home
from our weekend.  Thanks again everyone.

 

Joy and family

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Re: [CnD] Soft Sugar Cookies

[Joy Wolf]

Another thought.  I made the Andes mint surprise cookies posted here.  They
were amazing, btw! Anyway, the first thought I had when I tried them was
that these would make an amazing basic cookie recipe without the mints as
well.  Very very soft, flavorful, really delicious.  To make them even
better, you could ad a teaspoon of cinnamon, or another flavored extract if
you wanted.  I know the recipe was posted here but if you need it again let
me know and I'll repost.  Amazing cookies, and I plan to try that basic
recipe with all kinds of variations.  Have a wonderful week everyone.

Joy and family

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Re: [CnD] Soft Sugar Cookies

[Joy Wolf]

One thing I've noticed with substitutions is that in a cookie recipe
sometimes it does change the texture of your cookies.  Not sure that it
would make the soft cookies harder or anything, but I have noticed a
difference when I've substituted in my favorite recipes.  Just a thought.
Take care.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Hannah
Sent: Monday, December 19, 2011 8:07 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Soft Sugar Cookies

Of coarse, I think it would work.
Shannon
- Original Message - 
From: "Alex Hall" 
To: 
Sent: Monday, December 19, 2011 12:37 AM
Subject: Re: [CnD] Soft Sugar Cookies


> Thanks, these look good. Could I use butter in place of shortening,
> and almond extract in place of vanilla extract?
>
> On 12/18/11, Shannon Hannah  wrote:
>> Soft Sugar Cookies
>>
>> 1 cup  Shortening
>> 2 cups  Sugar
>> 3  Eggs; well beaten
>> 1 teaspoon Vanilla
>> 1 cup  Sour cream
>> 5 cups  Flour; sifted
>> 3 teaspoons Baking powder
>> 1 teaspoons Salt
>> 1/2 teaspoon Baking soda
>> 1 1/2 cups  Walnuts, chopped
>> 3 tablespoons Sugar; blended with
>> 1 teaspoon Cinnamon
>>
>> 1. Heat oven to 350, Grease cookie sheets.
>> 2. Cream shortening and sugar. Add eggs, vanilla and sour cream; mix 
>> well.
>> 3. Sift together flour, baking powder, salt and soda; add to creamed
>> mixture. Mix well.
>> 4. Add chopped nuts, if desired.
>> 5. Drop from teaspoon onto greased cookie sheet, 1 inch apart.
>> 6. Grease bottom of small glass; dip into sugar-cinnamon mixture, and 
>> press
>> cookie flat.
>> 7. Bake at 350 for 15 minutes.
>> Makes 6 dozen cookies.
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>
>
> -- 
> Have a great day,
> Alex (msg sent from GMail website)
> mehg...@gmail.com; http://www.facebook.com/mehgcap
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[CnD] Getting back on track, recipes please?

[Joy Wolf]

Hi everyone:

 

 

So I ate way too much over the last few weeks, and I can't deny it was
wonderful! But since I've been trying to eat healthier in general, I'm
wondering if anyone can help.  Main dishes, side dishes, even a healthier
dessert.  I know, a little vague, but if someone has something they really
like feel free to send my way.  Hope all of you are having a wonderful
holiday season, and happy new year everyone.

Joy and family

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Re: [CnD] Getting back on track, recipes please?

[Joy Wolf]

I hadn't thought of that in a long time, but it's a breakfast I used to have
on occasion.  And the egg beaters also come now in a variety of flavors,
Southwest, garden vegetable, and cheese and chive, or at least I think I'm
remembering the flavors correctly.  Thanks for the reminder!  I have noticed
I'm not feeling great lately either, and I truly believe my eating, or
should I say eating too much of the wrong things, is partly to blame.
Thanks again.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jody milisavic
Sent: Monday, December 26, 2011 6:14 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Getting back on track, recipes please?

Hi, I can't agree with you more.  When HERE's a breakfast idea.  
An English muffin with Southwest Eggsters and low fat cheese.  
Eggsters are just like egg beaters but come in a few different flavors.  You
could also add a slice of Canadian bacon.

 - Original Message -
From: "Joy Wolf" http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] good directions site?

[Joy Wolf]

Http://www.directionsforme.com

Hope this helps. I've been able to find most everything I need there.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of May McDonald
Sent: Saturday, January 14, 2012 4:32 PM
To: cookinginthedark@acbradio.org; Andrea Stone
Subject: [CnD] good directions site?

Good evening.

I was wondering if there is a site that gives directions for food that is in
boxes? Example, mashed potatoes or scaloped potatoes.

May and Prince Noah
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Re: [CnD] frozen meat in crockpot question

[Joy Wolf]

I''ve done this for many years with no ill effects, and no lack in quality
of the cooked meat.  The key is to put your crockpot on high for about the
first hour or so.  This helps to get the meat a little more thawed.  Then, I
turn it down to low and cook for several hours more, depending on the type
of meat.  Having said that, you certainly can test the meat for doneness
using a thermometer, something that is widely suggested anyway to ensure
your meet is safely cooked.  Just a few thoughts from someone who always
forgets to take the meat out of the freezer ahead of time, lol.  If you're
worried, another option is to at least partially thaw in the microwave
before you put it in the crockpot.  Be careful not to let the microwave
start cooking the meat, though, or you'll end up with tough meat.  Hth.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy from OK!
Sent: Tuesday, January 17, 2012 5:03 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] frozen meat in crockpot question

I'd hesitate, for such a sudden change of temperature just could crack the
crockery!

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Donald
Sent: Tuesday, January 17, 2012 3:27 PM
To: cooking dark
Subject: [CnD] frozen meat in crockpot question


I am not a regular crock pot user and I am sure we have this question
before, but I forget the answer.
I was going to place a small frozen roast of beef into my pot, put it on
high and leave it to cook with a little bit of water to start with in the
pot.
What is your opinion on frozen meat into a crock pot?
 Donald 

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Re: [CnD] a suggestion for clarity - Re: frozen meat in crockpot question

[Joy Wolf]

Yikes! Lazy? I'm guessing that most people have forgotten, and sometimes it
just comes down to having a life that is actually so busy that it's hard to
remember every little detail.  Lazy? Not necessarily so.  With two kids, a
dog, two cats, and a husband who struggles to wake up enough to head out the
door on time because he's such a night owl, I would, at least in my case,
not say laziness is the reason for forgetting even the most well planned out
parts of  my day.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Tuesday, January 17, 2012 8:11 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] a suggestion for clarity - Re: frozen meat in crockpot
question

Have you ever forgotten to get something out to thaw?  If you forgot, was it
due to being lazy?  Things like that do happen, even to the least lazy
person.

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: 
To: 
Sent: Tuesday, January 17, 2012 7:31 PM
Subject: Re: [CnD] a suggestion for clarity - Re: frozen meat in crockpot
question


>I am not sure why anyone would choose to put frozen meat in a crock pot 
>when all you have to do is plan ahead of time and defrost the meat 
>prior to cooking. Meat does not take to seasoning nearly as well if it 
>is frozen. I would suggest that you stop being so lazy and plan your 
>meals ahead of time so that your meat is already defrosted before 
>cooking  ___
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[CnD] recipe request

[Joy Wolf]

Hi everyone:

 

I hope I didn't already post this here, it's been one of those weeks, lol.
I'm looking for something to do with some boneless skinless chicken breasts
I have.  I love crockpot recipes, but am not stuck on doing these
specifically in the crockpot.  Just looking for something different and you
guys always seem to find great recipes.  Any help greatly appreciated! Take
care everyone.

 

Joy and family

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Re: [CnD] offered recipes

[Joy Wolf]

Oh, I'd love these as well! I've been bored with the recipes I have, so
looking for something new and different. Thanks.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Thursday, February 02, 2012 12:23 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] offered recipes

Ok, would you prefer me to just forward them or do you want me to copy and
paste the files?
I'll do what's best for you
Nancy Martin
Oklahoma
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Filroy
Sent: Thursday, February 02, 2012 12:10 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] offered recipes

hi nancy,
i would love to check those recipes you have to offer.  thanks for sharing.
lisa
At 11:56 AM 2/2/2012, you wrote:
>Hi everyone,
>
>I have two sets of recipes which might interest you. One batch has 
>mostly recipes that use Jiffy cornbread mix. That file also includes a 
>few miscellaneous recipes for other things. The other batch contains 
>recipes I thought sounded good using PictSweet frozen products.
>
>
>
>If you'd rather see a list, let me know. So much sharing goes on here, 
>I want to contribute something for a change rather than ask a jillion 
>questions.
>
>Nancy Martin
>
>Oklahoma
>
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Re: [CnD] Our Six Can Chili Recipe

[Joy Wolf]

Another simple idea is one that I use, and everyone compliments my chili
when I do this.  Use more beans, and different ones.  When I make chili, I
use about 2 pounds of ground beef, then a can of kidney beans, a can of
pinto beans, and 2 cans of black beans, or whatever combination I have on
hand.  I then use 2 cans of tomatoes, and one of tomatoe sauce.  This makes
a lot of chili, but I always just freeze some for later.  Yum, and you can't
beat having a meal to just heat up when you're busy one evening.  Also, I
cook the hamburger with fresh garlic and chopped onion and green pepper to
add to the flavor.  Just some thoughts on one of my favorite meals.  Have a
great weekend everyone.

Joy and family 

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Gerry Leary
Sent: Friday, February 03, 2012 6:44 AM
To: cookinginthedark@acbradio.org; Tom Dickhoner
Subject: Re: [CnD] Our Six Can Chili Recipe

Try adding some onion and garlic and a little cumin for taste.
- Original Message - 
From: "Tom Dickhoner" 
To: 
Sent: Thursday, February 02, 2012 8:01 PM
Subject: [CnD] Our Six Can Chili Recipe


> Now that we are talking about chili, here is a 6-can chili recipe that is 
> not too hot, in fact, it isn't hot at all. Here It gos
>
> Ingredients
>
> one pound of hamburger or ground beef browned well.
>
> In a large crock pot add the following:
>
> 2 cans kidney beans,
>
> two cans of tomatoes,
>
> 2 cans tomato sauce
>
> After you have the hamburger, tomato sauce, and kidney beans all in your 
> crock, add an envelope of McCormick Chili Mix.
>
> We had much discussion on the list all week, but Dale would tell you you 
> have to get your hands in there and mix the ingredients.
>
> Cook for about 3 hours on high or all day or longer on low. I made a pot 
> last Friday. I hope to finish it tomorrow as I don't like to keep food in 
> the fridge more than a week.
>
> Tom Dickhoner from Cincinnati, Ohio
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Re: [CnD] recipe ideas?

[Joy Wolf]

Yes.  Make a beef biscuit pie.  You can take the ground beef and brown it,
along with onion and green pepper if you have it.  If you have a bag of
frozen mixed vegies, that's ideal.  Just heat them up in the microwave and
mix with the hamburger once it's cooked.  If not, add whatever vegies you
have.  Pour in one can of cream soup, I like mushroom.  Add about a cup or a
little more of sour cream.  Mix that all up and you can mix in some shredded
cheese if you like or have some around.  Add just enough milk to make it
that nice creamy consistency.  Pour into a sprayed casserole dish, top with
the biscuits, and I believe you cook it at 375 until the biscuits are done,
I want to say about 25 minutes.  Another recipe I've seen has you break the
biscuits into quarters and scatter them over the top, and I think this is to
ensure the biscuits get done.  I've done this a lot and it's very good! If
you want more exact times, I believe there are several recipes for beef
biscuit pie if you search at  www.cooks.com  Good luck deciding what to do.
Hope I either helped with the recipe or at least stirred up some ideas.
Have a great weekend.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Allison Fallin
Sent: Friday, February 03, 2012 2:36 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] recipe ideas?

I have ground beef,a can of refrigerated biscuits, sour cream, along  with
the usual cream soups, and canned tomatoes.  No great ideas or inspiration
for tonight's  dinner.  Any good recipes?
Allison Fallin 

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Re: [CnD] Souper Meat Loaf, from A Campbell Cookbook

[Joy Wolf]

Not sure about the Campbell's recipe, but I make one very similar to this
that only uses a cup of tomatoe juice, no soup or anything.  It does have a
glaze that goes over the top, though.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening
Sent: Friday, February 03, 2012 1:40 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Souper Meat Loaf, from A Campbell Cookbook

It's listed as 1 cup of tomato juice, though.  I'm wondering if there wasn't
supposed to be a can of tomato soup also.  This was a book that Campbell's
themselves produced.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey
Sent: Friday, February 03, 2012 10:34 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Souper Meat Loaf, from A Campbell Cookbook

Yeah, it's both super simple and super quick in preparation. But I suspect
since its title is spelled with the word "soup" in it, it was more of a pun,
and the tomato juice was originally tomato soup.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Wells
Sent: Friday, February 03, 2012 10:01 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Souper Meat Loaf, from A Campbell Cookbook

Other than a topping, I'd say you have everything in the recipe that you'd
need. The stuffing mix probably has all the salt and other spices you would
need. Maybe, it's super because it sounds so easy. :) Shannon Wells On Feb
3, 2012, at 10:48 AM, Debbra Piening wrote:

> Souper Meat Loaf
> 
> 1 1/2 pounds ground beef
> 1 cup packaged herb-seasoned stuffing
> 1 cup tomato juice
> 1/2 cup chopped onion
> 1 egg
> 
> In bowl, combine all ingredients; mix thoroughly.  Shape into loaf; 
> place
in
> shallow baking pan. Bake at 350 degrees for 1 1/4 hours.  Makes 6
servings.
> 
> Note:  I haven't the vaguest idea what's "souper" about this meat loaf.
> Something significant seems to be missing, but there it is!
> .  
> 
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora 
> Leggett
> Sent: Friday, February 03, 2012 4:39 AM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] Deviled Tomatoes from Cooking Without Looking
> 
> Could you post that Souper Meat Loaf if you can find it?
> 
> - Original Message -
> From: "Debbra Piening" 
> To: ; "'Lois'" 
> Sent: Thursday, February 02, 2012 11:00 PM
> Subject: Re: [CnD] Deviled Tomatoes from Cooking Without Looking
> 
> 
>> I'm pretty sure I have that old Campbell's cookbook, and I remember 
>> that recipe.  I think those old books are definitely worth keeping.
>> 
>> -Original Message-
>> From: cookinginthedark-boun...@acbradio.org
>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora 
>> Leggett
>> Sent: Thursday, February 02, 2012 9:12 PM
>> To: cookinginthedark@acbradio.org; Lois
>> Subject: Re: [CnD] Deviled Tomatoes from Cooking Without Looking
>> 
>> I am definitely going to try that.  Does anyone have that little 
>> Campbell's Soup Cookbook that we got at school when I was in 
>> elementary or junior high?
>> 
>> They had something called Souper Meat Loaf in there.
>> Cooking Without Looking had a juicy meat loaf and an economy meat loaf.
I
>> get so many things these days I do not remember what I got yesterday 
>> but yet
>> 
>> those old books I think I read over and over when there was nothing 
>> to do

>> at
>> 
>> school so I still remember some of that stuff very well.
>> Lora
>> 
>> 
>> - Original Message -
>> From: "Lois" 
>> To: "cookinginthedark" 
>> Sent: Thursday, February 02, 2012 8:09 PM
>> Subject: [CnD] Deviled Tomatoes from Cooking Without Looking
>> 
>> 
>>> Deviled Tomatoes
>>> 
>>> 
>>> 
>>> Temperature 375 degrees
>>> 
>>> Time 12 minutes
>>> 
>>> Yield one serving
>>> 
>>> 
>>> 
>>> Ingredients;
>>> 
>>> One ripe firm tomato
>>> 
>>> One tsp. prepared mustard
>>> 
>>> Two tsps. Minced onions
>>> 
>>> One tsp minced green pepper
>>> 
>>> One tsp minced celery
>>> 
>>> One tbs butter
>>> 
>>> Salt and pepper to taste
>>> 
>>> Method;
>>> 
>>> Cut tomato in half crossways
>>> 
>>> Place cut side up in a shallow baking pan
>>> 
>>> Brush tops with the mustard
>>> 
>>> Cover with minced onion, green pepper and celery
>>> 
>>> Dot with the butter
>>> 
>>> Sprinkle with salt and pepper
>>> 
>>> Bake in the oven
>>> 
>>> 
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> 
>> ___
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>> 
>> ___

Re: [CnD] Barilla cut spaghetti

[Joy Wolf]

Lol.  I'm glad I'm not the only one.  I have spaghetti bouncing off the
wall, on the floor, and one time when I was really in a hurry I'm sure I
heard a little piece hit the ceiling.  And my pets, although I say they
would eat absolutely anything, choose to make a lie out of that statement
when there's uncooked spaghetti flying around.  One crunch of the stuff and
they're gone, lol.  So then I end up searching everywhere for little pieces
of spaghetti.  Long story short, I can definitely see the value of this
stuff, thanks!

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer
Chambers
Sent: Sunday, February 19, 2012 10:12 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Barilla cut spaghetti

This may not happen to others, but when I break spaghetti, pieces invariably
fly around the room.  .  I keep it in the bag as much as possible,
but some pieces simply become airborne.  I love this idea of the Barilla
cut, Nancy, and thank you for mentioning it.  I went grocery-shopping today,
and naturally forgot all about looking for it.  .

Jennifer

On 2/19/12, Nancy Martin  wrote:
> Hi,
> I don't know exactly, but I'd look at Wal-Mart or your grocery store.
> Hth,
> Nancy Martin
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca 
> Manners
> Sent: Saturday, February 18, 2012 4:35 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] Barilla cut spaghetti
>
> Do you know where she got it?
>
> Becky
>
> -Original Message-
> From: Nancy Martin
> Sent: Saturday, February 18, 2012 5:21 PM
> To: cookinginthedark@acbradio.org ; peeps-co...@yahoogroups.com ; 
> cozykitc...@yahoogroups.com
> Subject: [CnD] Barilla cut spaghetti
>
> Hi everyone,
>
> My sister showed me a pasta product I find intriguing enough to share. 
> I believe it's made by Barilla. It's cut spaghetti. Each piece is 
> about half as long as your finger. Not only could you avoid those 
> endless strands, but this product could be used in soups. I'm not sure 
> if this is whole grain pasta or not. I was most interested in its length.
>
> Nancy Martin
>
> Oklahoma
>
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> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 2012.0.1913 / Virus Database: 2112/4817 - Release Date: 
> 02/18/12
>
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>
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Re: [CnD] Question about Fresh Blueberries

[Joy Wolf]

Wow, how does everyone get so lucky? Mine seem to mold very quickly.  What
am I doing wrong? I love fresh berries but never buy them because they don't
last.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen
Sent: Friday, March 09, 2012 12:04 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Question about Fresh Blueberries

Berries often have a date on the package. If you or someone can find the
date, in my experience the berries are usually good for at least a week
after this date.


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Thursday, March 08, 2012 9:50 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Question about Fresh Blueberries

I have had blueberries and blackberries around about a week or ten days and
they were OK.  I should be freezing them but I want to try this blueberry
muffins recipe I just got. If they come out good I will let everybody know
and send it.

- Original Message -
From: "Sandy from OK!" 
To: 
Sent: Thursday, March 08, 2012 11:35 PM
Subject: [CnD] Question about Fresh Blueberries


>I want to buy one of the small containers of fresh blueberries to eat 
>as a  snack or on my cold cereal or oatmeal; not sure how long they 
>would stay  fresh in the fridge, or if I could freeze them, or if they 
>would mold  quickly; any input would be tremendously! Appreciated.
> Sandy
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall
> Sent: Thursday, March 08, 2012 11:02 AM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] Is it just quiet today
>
>
> No, it's just quiet.
>
> On 3/8/12, williams4895  wrote:
>> Haven't gotten hardly anything from the list in the last couple of 
>> days. Is it just quiet or is it something with my email? Nancy 
>> ___
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>>
>
>
> --
> Have a great day,
> Alex (msg sent from GMail website)
> mehg...@gmail.com; http://www.facebook.com/mehgcap 
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[CnD] Apple recipes?

[Joy Wolf]

Hi everyone:

 

Ok, so now that fall is approaching, I'm taking the kids out to a local
orchard for some apples! I love to eat apples, but would love some other
things to make with them as well.  I already kept the recipe for caramel
apple bisquick squares, they sound great! What else does anyone out there
have for me? Thanks so much.

 

Joy and familyles, but would like some different things to do with them.  Al

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Re: [CnD] Secrets to Cookie Baking for the Blind?

[Joy Wolf]

The other thing I've found at least in my case is that I usually only end up
baking the cookies for the minimum time on the recipe.  At the very least,
check your first batch on or just before that minimum time given.  Take
care.

Joy and family


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Re: [CnD] Outcome: Fw: Easy Cake Mix Cookies

[Joy Wolf]

There are a ton of amazing cake mix cookies out there.  Honestly, those are
the only cookies I've made this year, just haven't had time.  I have made
cake mix peanut butter, cake mix chocolate, butterscotch, and banana oatmeal
cookies.  Always turn out amazingly well, and I like the consistency of the
dough, not like some drop cookies that I have trouble getting from the bowl
to the cookie sheet, lol.  My peanut butter cookie recipe always gets
requested at holiday gatherings, recipe below.  Here's a hint if you don't
already know.  When measuring out the peanut butter, wet your spoon and
measuring cup slightly.  The peanut butter will slide right off the spoon
and out of the cup, and you won't be left trying desperately to scrape it
out of the cup then get it off the spoon.  I've said a few unmentionable
things while trying to make peanut butter recipes until I learned this
trick, lol.  Have a wonderful week everyone.

Joy and family

Peanut butter cake mix cookies

1 box yellow cake mix
1 cup peanut butter, I use creamy
2 eggs
1/2 cup oil
1 tsp vanilla

Mix peanut butter, eggs, vanilla and oil until smooth.  Add in cake mix, mix
well.  Roll into balls, place on ungreased cookie sheets and flatten.  Bake
at 350 for 10-12 minutes.  Note: if you want a soft cookie, don't leave in
longer than 10 minutes.  The cookies won't feel quite done to the touch
until you let them sit for a couple minutes.  Remove and cool.  Store in
airtight containers.  Makes an amazing soft cookie.



-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Claudia
Sent: Monday, December 20, 2010 12:53 AM
To: cdelreal1...@sbcglobal.net
Subject: [CnD] Outcome: Fw: Easy Cake Mix Cookies

Hi All,

I made these on Saturday & shaped them into the cookie pans that I bought
that have 12 different Christmas shapes.  I was able to make 24 out of the
batch of dough, and they turned out great.
I made these, using a spice cake.  I had to butter the pans, and the cookies
were a little difficult to unmold, but they came out very tasty.  I'll be
making those again!  Yummy!

Claudia

 
- Original Message - 
From: Claudia 
To: cdelreal1...@sbcglobal.net 
Sent: Friday, December 17, 2010 9:19 AM
Subject: Easy Cake Mix Cookies


This cookie dough is also made and chilling, just ready to be baked.
I will make one more dough this morning and then let them all chill until
tomorrow, I think.

Claudia
Subject: [C-F] Easy Cake Mix Cookies


  

Easy Cake Mix Cookies 

1 pk Cake mix
1 c Cool whip
1 lg Egg 

Mix it together, make little balls, roll them in powdered sugar 
And bake at about 350 for approximately 10 minutes.

[Non-text portions of this message have been removed]



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Re: [CnD] Shaping & Storing Cookies?

[Joy Wolf]

Wow! Do you use the liners or just place them directly in the muffin pan?
Thanks.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jay
Sent: Tuesday, December 21, 2010 10:15 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Shaping & Storing Cookies?


Hi Claudia,

I must admit that I cheat when making such cookies.  I use a few 
silicone muffin pans and place each cookie in one of those muffin 
cups.  This not only seems to bake them all evenly and neatly, but 
they're all the same size and never contact or run together, 
regardless of the consistency of my dough.
I bake them, then freeze them, bringing them out a few hours before 
any company arrives.
I'm often asked how I can make such perfectly round cookies, even 
better than my sighted friends.

HTH


At 04:20 AM Tuesday 12/21/2010, you wrote:
>Hi All,
>
>Can you guys tell me what your methods are for shaping drop cookies 
>to get them all a uniform size?
>And, how do you store your cookies, and how far in advance do you 
>start baking them, for Christmas?
>Thanks.
>
>Claudia
>
>Windows Messenger:  cdelreal1...@sbcglobal.net
>Skype:  claudiadr10
>
>I moderate two groups:
>makinghouseworkeasier-subscr...@googlegroups.com
>And,
>our-safe-haven-subscr...@googlegroups.com
>specifically for women who are visually-impaired.
>
>
>
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>signature database 5719 (20101220) __
>
>The message was checked by ESET Smart Security.
>
>http://www.eset.com
>
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Re: [CnD] Fw: Cake Mix Cookies

[Joy Wolf]

I'm no expert here, but have made the exact cookies you're talking about,
and always used lemon juice.  I think because I didn't have a recipe, just
threw it together one day.  I make my cookies and then either dust them with
confectioners sugar or regular granulated sugar.  They turned out very good.
I have used both a yellow cake mix and a lemon cake mix, the lemon was
almost a little strong for me but this would depend on your taste.  Best of
luck.

Joy and family


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Re: [CnD] White Chili

[Joy Wolf]

Thanks for this.  While nobody would have been able to tell by the amount of
cookies I ate today, lol, I have been steadily losing weight and really do
try to find healthy options.  This one looks really good and flavorful.
Thinking of trying it sometime this weekend, as we will be spending a quiet
Christmas at home.  Take care.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dale
Sent: Wednesday, December 22, 2010 5:20 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] White Chili

White Chili

Serves 6 to 8

When you are raised on traditional chili, the 
idea of white chili almost seems like a violation 
of a family code. But for those who don't eat a 
lot of red meat, or who are just looking for 
something different, this is a terrific way to enjoy chili.

The chicken, beans, and other seasonings will 
provide as much flavor and punch as any 
conventional chili. I often serve it on New 
Year's Day when people are trying to hold on to 
their resolutions to eat right and make healthier 
choices. I can start preparing it early in the 
day and let it simmer in the slow cooker until we're ready to eat.

1/4 cup olive oil
1 pound boneless, skinless chicken, cut up into small chunks (see Note)
1 onion, chopped
1 fresh poblano chile, seeded and finely chopped
6 garlic cloves, finely chopped
4 cups chicken broth
2 teaspoons whole cumin seeds (ground will not withstand long cooking)
1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried
4 15-ounce cans great northern or cannellini beans, drained
4 ounces Monterey Jack cheese, shredded (optional)
2 tomatoes, chopped (optional)
2 avocados, sliced and tossed with lime juice (optional)
1 package tortilla chips, broken (optional)


Combine the olive oil, chicken, onions, poblano 
chile, and garlic in a large pot and sauté over 
medium-high heat until the chicken is cooked 
through, about 12 to 15 minutes. Use two forks to shred the chicken in the
pot.

Add the chicken broth, cumin, oregano, and beans, 
and simmer until the chicken is tender and the 
flavors have blended, 30 minutes.

Ladle the chili into individual bowls, and top 
each serving with shredded Monterey Jack, chopped 
tomatoes, sliced avocados, and/or broken tortilla chips, if desired.

Note: I favor boneless breasts for their ease and 
lower fat content. In a pinch, I have simply 
removed the meat from a whole roasted chicken that I picked up at the
market.

_

TIPS

Boneless, skinless chicken breasts deliver the 
least fat, but boneless, skinless thighs can take 
the abuse of longer cooking than you intended, 
more reheats than planned, and the other events 
that can occur when life distracts us from the 
stove. Thighs hang on to their succulence come Hades or high water.

Chiles can scorch the fingers and anything they 
touch, so use gloves and, to be on the safe side, 
scrub your hands with soap and some lemon or 
vinegar to get rid of the oily capsaicin. 
Capsaicin is the substance that develops in the 
inner ribs of chilies; this is where their heat comes from.

A chile grower in New Mexico explained that if 
you grow a hot chile without it being moved or 
jostled (which, he claimed, is how the capsaicin 
and its heat gets to the seeds and the flesh of 
the pepper), and cut away the flesh between the 
ribs, you'd taste a sweet, mild pepper. Intriguing.

Use A fat-free, reduced-sodium canned chicken broth in the chili
if you are really trying for the low-fat business.
  While the chili is good without the optional 
garnishes, I liked the additional layers of 
flavor and the crunch of the tortilla chips.

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[CnD] Bacon?

[Joy Wolf]

Hi everyone:

 

I had a quick question I thought you might be able to help with.  I love
bacon on rare occasion, but I don't really like cooking it in the microwave.
The one large burn scar I have on my hand is from trying to flip bacon while
frying it.  Needless to say, I haven't done that since, lol.  Is there a
good way to cook bacon, one that will make it come out crisp and tasty but
not put my hands in jeopardy? Any help would be greatly appreciated.  Take
care.

 

Joy and family  

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Re: [CnD] Bacon?

[Joy Wolf]

Wow! For whatever reason I had never thought of doing it that way. Thanks so
much, will give it a try.

Joy and family


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Re: [CnD] Bacon?

[Joy Wolf]

Hi Katie:

Thanks so much.  Wow, I'm getting all kinds of info here and I just joined,
lol.  Thanks again everyone.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler
Sent: Thursday, December 23, 2010 1:29 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Bacon?



I learned from Dale  Campbell once  he  said you can cook bacon in a skittle

and put a lid on it, cooking it, on medium heat. You don't have to turn it 
and  it will brown. The heat  rising and hitting the lid causes it to bounce

back down and the bacon fry's and gets brown with out even turning it. No 
popping with the lid on it to protect you from the popping grease. It works 
and is easy. I do it that way now all the time when frying bacon.  Katie

I can't do it never yet accomplished anything.
 I will try has accomplished wonders
- Original Message - 
From: "Kimberly Ruf" 
To: 
Sent: Wednesday, December 22, 2010 10:35 PM
Subject: Re: [CnD] Bacon?


>I have to agree with May,
>I make my bacon on the George Foreman grill and I love it. It can come 
> out crispy or a little soft, depending on how you like it.
>   Kim
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[CnD] Soups and/or casseroles that freeze, please?

[Joy Wolf]

Hi everyone:

 

Ok, so I'm looking for good recipes to freeze, soups, casseroles, etc.  I'm
going to be going through a surgery and a couple other things are going on
that I need to make some things ahead, because I don't want to end up eating
out all the time.  Can anyone help? Thanks.

Joy and family

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Re: [CnD] Soups and/or casseroles that freeze, please?

[Joy Wolf]

Have had trouble with pasta getting sticky and a bit mushy when reheated
from freezer.  Does lasagna do this as well? Or can you just not cook it
quite all the way? Love lasagna! Thanks.

jOy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead
Sent: Thursday, January 06, 2011 12:52 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Soups and/or casseroles that freeze, please?

Soups, chili and lasagna freeze  well.
Later.

E-Mail: hwhiteh...@cogeco.ca

Windows Live Messenger: helenrolo1...@hotmail.com

Skype: honeybunny1958

- Original Message - 
From: "Joy Wolf" 
To: 
Sent: Thursday, January 06, 2011 1:40 PM
Subject: [CnD] Soups and/or casseroles that freeze, please?


> Hi everyone:
>
>
>
> Ok, so I'm looking for good recipes to freeze, soups, casseroles, etc. 
> I'm
> going to be going through a surgery and a couple other things are going on
> that I need to make some things ahead, because I don't want to end up 
> eating
> out all the time.  Can anyone help? Thanks.
>
> Joy and family
>
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Re: [CnD] Freezing food ahead.

[Joy Wolf]

Yum, shepherd's pie, lol.  That's something I hadn't thought of, thank you!
I love stew, but was a bit worried about the potatoes, unless like you said
I don't cook them all the way.  Thanks.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of ajackson212
Sent: Thursday, January 06, 2011 2:44 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Freezing food ahead.

Hi, Joy,
If you want to freeze stew, my experience has been that potatoes don't
freeze well; they become mushy.  Mashed potatoes will freeze, on something
like Shepherd's pie.  But if you want to freeze stew, I would suggest
omitting the potatoes and adding them later.
Macaroni and cheese, spaghetti sauce, chili and soups are also good things
to freeze.  Chicken pot pie would be another winner.
I would suggest making a lasagna, by cooking the noodles part way, putting
it together, and freezing before baking.  This will prevent the pasta from
getting sticky or mushy.
Hope this helps.
Alice
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Re: [CnD] Making Cookies in Muffin pans?

[Joy Wolf]

I think you would just use whatever the recipe calls for, for instance, if
it says to drop by tablespoonfull on a cookie sheet you'd do that with a
muffin pan? Also I'm thinking you'd follow the recipe for greasing, but not
sure on this.  I'm hoping to try these as well at some point, and I know
others will have more definite info for us.  Good luck.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Claudia
Sent: Friday, January 07, 2011 7:23 AM
To: cooking-frie...@yahoogroups.com; cookinginthedark@acbradio.org
Subject: [CnD] Making Cookies in Muffin pans?

Hi,

For those of you who make your cookies in muffin pans, do you grease the
muffin cups, and how much do you fill them with the batter?
Any other tips I need to know?
Thanks.

Claudia

Windows Messenger:  cdelreal1...@sbcglobal.net
Skype:  claudiadr10

I moderate two groups:
makinghouseworkeasier-subscr...@googlegroups.com
And, 
our-safe-haven-subscr...@googlegroups.com
specifically for women who are visually-impaired.



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[CnD] Crock pot?

[Joy Wolf]

Hi everyone:

 

I am in searcch of a new crockpot, and wondered if anyone out there can
help.  Of course I'm looking for one that doesn't have the touch screen on
it.  Either one with a dial or one with buttons that are fairly easy to
figure out, lol.   Anyone have any specific recommendations? I don't think
they make the one I have now.  Thanks.

 

Joy and family

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Re: [CnD] Greasing Silicone Pans?

[Joy Wolf]

Reading reviews on several brands of the silicone pans.  A lot of people are
saying they tend to smoke.  Anyone had this experience? If so, anything that
helped? Annyone have any brand recommendations? I am looking to get some new
bakeware and would consider the silicone.  Take care.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jay
Sent: Tuesday, January 11, 2011 6:54 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Greasing Silicone Pans?


Hi Sandy,

There are mixed opinions about whether or not to grease silicone 
pans.  Some folks say that if they're not greased, the texture of the 
smoother baked items, like cookies and that sort of thing, have a 
slightly rougher feel than they do from metal pans.  Some of those 
folks claim that if you grease or spray the silicone before using it, 
that texture isn't as bad.
I personally haven't noticed anything unusual with anything I've 
cooked or baked in silicone.  I never grease or spray any of my 
silicone bake ware and nothing ever sticks to any of it.  I know some 
friends who use either butter or spray the pans before using them.  I 
don't notice any real difference between their cookies and mine.
The only thought I have would be to try with and without your usual 
grease method and see which you prefer.  Either way, it won't do any 
harm to the silicone.  I find that silicone bake ware will survive a 
lot worse conditions and more errors than any of my old metal pans used to.
The only caveat with silicone is to never use a sharp implement, such 
as a knife or fork etc, that might puncture the pan.  If you avoid 
that, they'll stand up to almost anything and nothing will ever stick 
to them, whatever methods you use.

That's been my personal experience anyway.

Hope this helps.

Good luck.


At 10:47 PM Monday 1/10/2011, you wrote:
>Are you supposed to grease them or use nonstick cooking spray on them?
>- Original Message - From: "Jay" 
>To: 
>Sent: Monday, January 10, 2011 6:05 PM
>Subject: Re: [CnD] Cleaning Those Silicone Pans
>
>
>>
>>Hi Sandy,
>>
>>I've heard a few folks mention a cleaning problem with silicone 
>>bakeware. It's true that the silicone can build up a bit of a 
>>static electricity charge, which could attract dust more than metal 
>>pans.  Since I can't see dust, or anything else for that matter, I 
>>generally just rinse any silicone bakeware under hot water after 
>>taking it out and before starting to use it.  That should rinse off 
>>any gathered dust and will dry quickly. So far, I've never had 
>>anyone complain of any dirt in their muffins or cookies.
>>Cleaning the pans after you're finished a project couldn't be 
>>easier. Because the silicone pans are quite soft and plyable, all 
>>you have to do is wash them in a sink using standard dish soap, 
>>then drop them into your dish drainer to air dry.  Since nothing 
>>sticks to them, washing is quick and easy.  If you have a dish 
>>washer, they're quite safe in that as well.
>>I've been using silicone bakeware for anything and everything, 
>>whenever possible.  I've never had any complaints or problems with it at
all.
>>
>>Hope this helps.
>>
>>Cheers
>>
>>
>>At 06:26 PM Monday 1/10/2011, you wrote:
>>>Oh, your explanation sounded easy enough; now, people say that 
>>>those baking pans and cups of silicone are very difficult to keep 
>>>clean! Is this true or what maintenance do they require?
>>>- Original Message - From: "Jay" 
>>>To: 
>>>Sent: Saturday, January 08, 2011 8:16 AM
>>>Subject: Re: [CnD] Making Cookies in Muffin pans?
>>>
>>>

Hi Sandy,

I just follow any baking instructions in a cookie recipe as 
though I was baking the cookies on a sheet or flat pan.

In your examples, when I place the cookie mixture in the muffin 
cup, I would still use the flat bottomed glass with the sugar 
coating, pressing that glass down into the bottom of the muffin 
pan, flattening the cookie dough as the recipe 
instructs.  Remember that since I'm using the silicone muffin 
pan, the cup itself will stretch enough to allow a small glass to 
compress the dough into the bottom of the cup.
If I'm using a fork, I still don't have a problem because I use 
the 6 cup silicone muffin pan.  I just go around the pan and 
press the fork down into the bottom of each cup as 
necessary.  Since I'm following around the edge of the pan, my 
fork will press the edge of the pan down enough to allow that 
fork to compress the dough as required.  I don't know how someone 
would do that to the cookies in the middle of a 12 cup pan since 
I only use the 6 cup ones myself.
I hope this makes sense.  I've never had any problems with it.

Hope this helps.


At 02:41 AM Saturday 1/8/2011, you wrote:
>I think this sounds almost too good to be true! What happens 
>like if you are d

Re: [CnD] Meatloaf Cupcakes

[Joy Wolf]

You can take any of your favorite meatloaf recipes and do this, and can
frost with mashed potatoes.  I like it because the kids eat it, as someone
mentioned, lol.

Joy and family 

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Abby Vincent
Sent: Tuesday, January 11, 2011 12:38 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Meatloaf Cupcakes

This is great.  I found some frozen ones at Trader Joe's.  They even have a 
little mashed potato on top.
Abby

--
From: "Shannon Hannah" 
Sent: Monday, January 10, 2011 9:34 PM
To: 
Subject: Re: [CnD] Meatloaf Cupcakes

> Helen, how cool is this. I am ashamed that I never thought of it before. 
> Thanks!
> Shannon
> - Original Message - 
> From: "Helen Whitehead" 
> To: "cooking-in-the-dark" 
> Sent: Monday, January 10, 2011 6:56 PM
> Subject: [CnD] Meatloaf Cupcakes
>
>
>> Meatloaf Cupcakes
>>
>> By Donna Erickson
>>
>> St. Paul Pioneer Press
>>
>> Makes 12 servings.
>>
>> Piquant sauce:
>>
>> 3 tablespoons brown sugar
>>
>> 4 tablespoons ketchup
>>
>> 1/4 teaspoon nutmeg
>>
>> 1 teaspoon dry mustard
>>
>> Meatloaf cupcakes:
>>
>> 2/3 cup breadcrumbs
>>
>> 1 cup milk
>>
>> 1 1/2 pounds extra-lean ground beef
>>
>> 2 eggs, slightly beaten
>>
>> 1/4 cup grated onion
>>
>> 1 teaspoon salt
>>
>> 1/8 teaspoon pepper
>>
>> 1/3 teaspoon sage
>>
>> Frosting:
>>
>> Mashed potatoes
>>
>> To make piquant sauce: In small bowl, combine brown sugar, ketchup, 
>> nutmeg and dry mustard. Set aside.
>>
>> To make meatloaf cupcakes: Preheat oven to 350 degrees. In mixing bowl, 
>> soak breadcrumbs in milk. Add ground beef, eggs, onion, salt, pepper and 
>> sage. Mix well. Form individual portions. Place in 12 greased muffin pans

>> or sturdy foil baking-cup liners. Cover each with piquant sauce. Bake for

>> 45 minutes.
>>
>> To make mashed-potato frosting: Meanwhile, prepare 3 cups mashed 
>> potatoes.
>>
>> To decorate meatloaf cupcakes: When meat is done, carefully remove from 
>> muffin pan. Spoon dollops of mashed potatoes onto each meatloaf cupcake 
>> and swirl to mimic frosting. Or put potatoes in zip-top plastic bag, snip

>> corner of bag and pipe potatoes
>>
>> Later.
>>
>> E-Mail: hwhiteh...@cogeco.ca
>>
>> Windows Live Messenger: helenrolo1...@hotmail.com
>>
>> Skype: honeybunny1958
>>
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>
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Re: [CnD] GRILL RIGHT BBQ/OVEN THERMOMETER

[Joy Wolf]

Sounds great, but does it talk when making your meat selections? Would love
to have one I could really use.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cheryl Osborn
Sent: Tuesday, January 11, 2011 12:55 PM
To: Cooking in the dark
Subject: [CnD] GRILL RIGHT BBQ/OVEN THERMOMETER

Here is a review of this device.  

http://www.techtalkforfamilies.com/review/gadgets/review_grill_right_talking
_bbqoven_thermometer

Cheryl
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Re: [CnD] Saucy Chicken Casserole

[Joy Wolf]

Ahhh, I have bisquick that needs to be used up, yes, I guess even that stuff
expires, lol.  Don't use it very often, and when I got it out I just
happened to think to check the date on it, and it won't be all that much
longer.  Have you tried this recipe? It sounds very good.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marilyn
Sent: Wednesday, January 12, 2011 11:15 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Saucy Chicken Casserole

Saucy Chicken Casserole

3 C. cut-up cooked chicken or turkey
2 cans cream of mushroom soup
1 (16 oz.) pkg. frozen mixed vegetables
1 tsp. poultry seasoning
1/2 tsp. garlic salt
2 C. Bisquick
1 1/2 C. milk
1 tsp. parsley flakes

Preheat oven to 450ºF. Mix chicken, soup, vegetables, poultry seasoning and
garlic salt in ungreased 13 x 9-inch baking dish. Stir baking mix and milk
until blended. Pour over chicken mixture. Sprinkle with parsley. Bake for 30
minutes or until crust is light golden brown.  From Jackie.
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Re: [CnD] rice cookers

[Joy Wolf]

There is a microwave rice cooker as well, just saw it on Amazon, but I have
no idea how it works.  Anyone ever used one?

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of May McDonald
Sent: Sunday, January 16, 2011 2:16 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] rice cookers

Nope, the talking microwave doesn't have a rice setting unfortunately.
On 2011-01-16, at 12:12 AM, Andrew niven wrote:

> hi may.
> do you have a microwave with a rice setting by any chance?  i've found the
rice setting on my 
> microwave works very well and I don't have another appliance cluttering up
the bench or cupboards.
> 
> cheers
> andrew
> - Original Message - 
> From: "May McDonald" 
> To: 
> Sent: Sunday, January 16, 2011 8:56 PM
> Subject: [CnD] rice cookers
> 
> 
> Are there any easy to use rice cookers out there that someone could
reccomend?
> 
> I love having rice, but I can never get it to come out the same everytime
I make it, lol.
> 
> Maybe a rice cooker will help, smile.
> 
> May
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Re: [CnD] cleaning the george foreman

[Joy Wolf]

Also, my sister taught me the trick of spraying it with a little water with
vinegar in it while still fairly warm.  Helps loosen all that stuff up to
make it easier to clean.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Bob Kennedy
Sent: Sunday, January 16, 2011 7:14 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] cleaning the george foreman

I used to have one and it came with a plastic scraper that looked like a 
fork.  The prongs were for getting into the grooves.

Beyond that, like you said catch it as soon as it cools down to where you 
can touch it without getting burned and it's a lot less work.
- Original Message - 
From: "Scott Shade" 
To: 
Sent: Sunday, January 16, 2011 1:13 AM
Subject: Re: [CnD] cleaning the george foreman


If your inserts can come out, I think you can put them in the
dishwasher and be good to go on pot scrubber, lacking that, there's no
substitute for dawn dish washing soap and a lot of elbow grease.  but
if you can make it a habit to clean it while its still semi warm with
good soapy water, the grease will break up and come off farely easy,
provided the teflon coding is still good.

-- 
Email services provided by the System Access Mobile Network.  Visit
www.serotek.com to learn more about accessibility anywhere.

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Re: [CnD] needing repeat recipe for a cobbler using a yellow cake

[Joy Wolf]

Do you know if the heavy syrup thing is just for sweetness? Or would it ad a
thickening ccomponent? I have two cans of peaches but in juice, so not sure
I could make it work.  Thoughts on this?
Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cheryl Osborn
Sent: Saturday, January 15, 2011 1:29 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] needing repeat recipe for a cobbler using a yellow cake

EASY PEACH COBBLER

1 box butter recipe yellow cake mix
2 (16 oz.) cans sliced peaches in heavy syrup
2 sticks butter

Pour peaches and syrup into a 9 x 13 inch baking pan. Cover peaches 
completely with dry cake mix, do not mix. Cover mix with pats of butter.
Bake at 350 degrees F. until golden brown approximately 25 minutes. Serve 
with ice cream.


--
From: "mycell armington" 
Sent: Saturday, January 15, 2011 1:13 PM
To: 
Subject: [CnD] needing repeat recipe for a cobbler using a yellow cake

> Hello all,
>recently a recipe was posted for a yellow cake based fruit cobbler and 
> somehow it is being very elusive in the finding. The recipe was a fruit 
> cobbler using a yellow cake mix as the base or the flour base for the 
> cobbler. If anyone has this recipe could you please repost it. Thanks in 
> advance and it's so funny I was just thinking about making peach cobbler 
> and all these lovely cobbler recipes popped in. Thanks again and happy 
> cooking.
>
> Warm regards,
>
> Mycell in sunny Florida but very cold for Florida!
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Re: [CnD] peanut butter cookies

[Joy Wolf]

These are amazing, and now I am practically required to bring them to all
family gatherings, lol.  I do not use the water, wonder what kind of a
difference that makes or the reason for the water? Do you get a soft or
harder cookie? The ones I make are extremely soft and moist, and like I
said, get rave reviews.  Haven't told too many people how easy they are,
lol.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Anita
Sent: Sunday, January 16, 2011 6:05 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] peanut butter cookies

cake mix peanutbutter cookies.

1 cup peanutbutter

1 white or yellow cake mix

2 eggs

2 tbsp water

1/2 cup oil.

Mix all ingredients by hand. (I use my hands for most of this, until the

dough doesn't stick to my fingers any more.)

Drop by teaspoon fulls on an ungreased cookie sheet. (Or do like me and

just pinch off pieces of dough and roll into balls somewhere between the

size of a wallnut and a golf ball.)

Bake at 350 for 8 minutes.


Enjoy,
Anita

e-mail and facebook:
abbrown6...@charter.net
skype:
anita.brown27

- Original Message - 
From: "Laury-Johnson, Shawnese (DELEG)" 
To: 
Sent: Sunday, January 16, 2011 4:46 PM
Subject: [CnD] peanut butter cookies


>I want to first thank everyone for the wonderful peach cobbler recipes.  I 
>tried Marilyn's because it seemed simple and I had all of the ingredients. 
>I have saved the others with plans to try them later.  My family said they 
>liked it.  Now I want to try my hand at peanut butter cookies.  I need a 
>simple recipe as I am just getting my hands wet with baking.
>
>
> Shawnese Laury-Johnson, MA, CRC, LLPC
> Assistant East Region Manager
> DELEG - Michigan Commission for the Blind
> 3038 W. Grand Blvd. ste. 4-450
> Det., MI 48202
> 313.456.1957
> FAX: 313.456.1645
> laury-johns...@michigan.gov
>
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Re: [CnD] Peanut Butter Cookies with Kisses

[Joy Wolf]

Yes, these absolutely do work, despite the lack of flour.  I'm not exactly
sure how, lol, but they do.  I prefer the cake mix cookies, as I like a very
soft cookies and these turn out a bit more firm.  Also, they do burn easily,
check at the very minute they are supposed to be done.  Good luck.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mary Ann
Robinson
Sent: Sunday, January 16, 2011 5:40 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Peanut Butter Cookies with Kisses

I got the recipe from this list, but haven't tried it yet.  Perhaps someone 
else has.

Mary Ann
- Original Message - 
From: "Katie Chandler" 
To: 
Sent: Sunday, January 16, 2011 6:31 PM
Subject: Re: [CnD] Peanut Butter Cookies with Kisses



Isn't there any dry ingredients in this recipe? Other wise how is it
dough,with only peanut butter, sugar, and, a egg, so you could form it into
a ball?  Katie scratching me head now. LOL.   Katie

   You can't direct the wind, but you can adjust your sails...
- Original Message - 
From: "Mary Ann Robinson" 
To: 
Sent: Sunday, January 16, 2011 5:18 PM
Subject: [CnD] Peanut Butter Cookies with Kisses


Peanut Butter Cookies with Kisses

Ingredients:

1 c. creamy peanut butter

1 egg

1 c. sugar

1 bag HersheyR Kisses

Directions:

Preheat oven to 350 degrees. Mix peanut butter, egg and sugar

together. Take

a spoonful of dough and shape into a ball and place on cookie sheet.

Press

one unwrapped HersheyR Kiss into each ball. Bake for 10 minutes at 350

degrees. Makes 36 cookies.

- Original Message - 
From: "Laury-Johnson, Shawnese (DELEG)" 
To: 
Sent: Sunday, January 16, 2011 4:46 PM
Subject: [CnD] peanut butter cookies


>I want to first thank everyone for the wonderful peach cobbler recipes.  I 
>tried Marilyn's because it seemed simple and I had all of the ingredients. 
>I have saved the others with plans to try them later.  My family said they 
>liked it.  Now I want to try my hand at peanut butter cookies.  I need a 
>simple recipe as I am just getting my hands wet with baking.
>
>
> Shawnese Laury-Johnson, MA, CRC, LLPC
> Assistant East Region Manager
> DELEG - Michigan Commission for the Blind
> 3038 W. Grand Blvd. ste. 4-450
> Det., MI 48202
> 313.456.1957
> FAX: 313.456.1645
> laury-johns...@michigan.gov
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] Quick and Easy Crustless Quiche

[Joy Wolf]

We're trying this for dinner. No mushrooms, so I decided some chopped
broccoli would be really good.  Thanks for the recipe.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cheryl Osborn
Sent: Tuesday, January 18, 2011 10:08 AM
To: Cooking in the dark
Subject: [CnD] Quick and Easy Crustless Quiche

Quick and Easy Crustless Quiche

Ingredients:
3 eggs
1/3 cup margarine
1/2 cup Bisquick
1-1/2 cups milk
1 teaspoon dried onion
salt and pepper to taste
1 cup chopped ham
1 cup sliced mushrooms
1 cup shredded cheese
Mix eggs, margarine, Bisquick, milk, onion, salt and pepper in a blender for
about 30 seconds. Pour into a bowl along with ham, mushrooms, and cheese.
Pour
into a 9 inch pie pan that has been sprayed with non-stick food spray and
bake at 350 degrees for 40 minutes.

Cheryl
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Re: [CnD] crockpot recipes

[Joy Wolf]

I would suggest using frozen peas in this, not canned, as they will get
mushy.

CROCK POT HAMBURGER DISH


  4 lg. potatoes, sliced
  1 can or pkg. green peas
  3 lg. carrots, sliced
  3 onions, sliced
  2 stalks celery, chopped
  1 1/2 lbs. hamburger, lightly browned
  1 can tomato soup
  1 soup can water
  Salt & pepper to taste

Place vegetables in crock pot. Season with salt and pepper.
Put browned hamburger on top and cover with soup and water.
Cover and cook on low for 8 hours or on high for 2 to 3 hours. If possible,
stir once or twice while cooking.
Serves 4 to 5.




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[CnD] Crockpot roast recipe.

[Joy Wolf]

This is different from what you'd expect for a roast recipe, but I've tried
and it's delicious! Can also be used with chicken.

 

Cranberry Pork Roast

1 - three to four pound tenderloin or boneless pork roast

1 can of whole cranberry sauce

Zest of one orange

Juice of one orange

1/4 tsp ground cloves

1/4 tsp grated nutmeg

Sprinkle roast with salt and pepper.  Place in slow cooker.

In bowl combine all other ingredients; pour over roast.

Cover and cook on low for 8 hours or until roast is tender.

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[CnD] Crockpot chicken recipe.

[Joy Wolf]

LAZY CROCK POT CHICKEN

--

 

  1 pkg. boneless chicken breasts

  1 can cream of mushroom soup

  1/4 c. flour

  1 jar sliced mushrooms

  Salt, pepper and paprika

 

Rinse chicken breasts. Put salt, pepper and paprika on BOTH sides. Place in
crock pot. Mix other ingredients together.

Add to crock pot. Cook on LOW all day. Serve over noodles or mashed
potatoes.

 

 

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[CnD] Crockpot robusto chicken.

[Joy Wolf]

This is an absolute all time favorite of mine.  I use 6 chicken breasts with
no problem, and just add a bit more sour cream in, mostly because I like it,
lol.

 

CROCK POT ROBUSTO CHICKEN

-

 

  2-4 boneless, skinless chicken breasts

  1 bottle Seven Seas Robusto Italian dressing

  1 lb. bag egg noodles

  4 oz. sour cream

  1/2 c. Parmesan cheese

 

Place chicken breasts in crock pot. Pour Italian dressing over. Cover and
cook on low 7 hours or high 3 1/2 hours.

Remove chicken from crock pot and leave turned on. Add 1/2 the sour cream
and stir until dissolved. Cook noodles and drain. Add remaining sour cream
and the Parmesan cheese to noodles and mix until dissolved. Serve chicken
over the noodles. Pour warm Italian dressing over top. Sprinkle with
Parmesan cheese to taste.

 

 

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Re: [CnD] george forman gril

[Joy Wolf]

Sisi:

The George Foreman is wonderful, and it will actually cut way down on the
amount of fat/oil in your food.  It is hard to describe, but will try.  The
grill consists of two plates, one that cooks the top of the food and the one
you place y our food on that cooks the bottom.  Basically, you open it up,
place whatever you're cooking on it, then close the lid and wait the amount
of time called for.  In front of the grill you place this long tray that
comes with it.  The fat and extra juices drip into that tray and away from
your food.  I have cooked hamburgers, chicken breasts, fish, grilled
vegetables, hot sandwiches, sausages and hotdogs, etc.  Anything that is
relatively flat that will cook on a grill will cook on the George Foreman.
Mine has removable grill plates for easy washing, and mine also has a
temperature control, though not all of them have that.  Hope this helps, and
if I didn't describe it well please feel free to ask. Oh, I almost forgot.
I almost never use any kind of oil with the grill.  The only time I will
very lightly oil it is if I am making something with a glaze that has brown
sugar or honey in it, just to prevent that from sticking.  I have tons of
recipes so let me know if you ever need them.

Joy and family 

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sisi Ben-Simon
Sent: Sunday, January 30, 2011 3:21 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] george forman gril

Hi,

a lot of people on this list talk about the George Forman. It sounds
interesting and I'd like to check if it is available in Israel, but first
I'd like to hear from people who use it. What exactly is the George Forman
and how does it work? Does it require a lot of oil? I cant do too much deep
frying for medical reasons.

Thanks 
Sisi 
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Re: [CnD] george forman gril

[Joy Wolf]

I know there is a version with various interchangeable cooking plates, and I
think you're correct about the waffle plates.  I don't have it, but would
also love to hear from someone who does.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cheryl Osborn
Sent: Sunday, January 30, 2011 11:43 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] george forman gril

I have heard that there is a version of the George Foreman grill that comes 
with plates for making waffles.  Is this true?

Cheryl
 

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Re: [CnD] Crockpot chicken recipe.

[Joy Wolf]

You know, I would probably use 4-6 breasts.  That's usually what comes in a
package, though of course you can get bigger or smaller packages.  Just
looking at the amounts of other ingredients I would say 4-6.  I've not made
that one, so let me know if you try it.  

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening
Sent: Sunday, January 30, 2011 11:26 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Crockpot chicken recipe.

Joy, about how many chicken breasts would you use for this one?

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Joy Wolf
Sent: Saturday, January 29, 2011 10:28 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Crockpot chicken recipe.

LAZY CROCK POT CHICKEN

--

 

  1 pkg. boneless chicken breasts

  1 can cream of mushroom soup

  1/4 c. flour

  1 jar sliced mushrooms

  Salt, pepper and paprika

 

Rinse chicken breasts. Put salt, pepper and paprika on BOTH sides. Place in
crock pot. Mix other ingredients together.

Add to crock pot. Cook on LOW all day. Serve over noodles or mashed
potatoes.

 

 

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Re: [CnD] george forman gril

[Joy Wolf]

Havve you used it for making waffles/pancakes? If so, how does it work? How
does it keep from squashing the pancakes? Lol.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell
Sent: Sunday, January 30, 2011 3:17 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] george forman gril

I've got the one with the waffle plates and the pancake plates.On Sun, 30 
Jan 2011, Joy Wolf wrote:

> I know there is a version with various interchangeable cooking plates, and
I
> think you're correct about the waffle plates.  I don't have it, but would
> also love to hear from someone who does.
>
> Joy and family
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cheryl Osborn
> Sent: Sunday, January 30, 2011 11:43 AM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] george forman gril
>
> I have heard that there is a version of the George Foreman grill that
comes
> with plates for making waffles.  Is this true?
>
> Cheryl
>
>
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>
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>


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Re: [CnD] Purchasing Silicone Bakeware?

[Joy Wolf]

Amazon.com has quite a few sets.  Good luck.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Claudia
Sent: Sunday, February 06, 2011 7:31 AM
To: cdelreal1...@sbcglobal.net
Subject: [CnD] Purchasing Silicone Bakeware?

Hi,

I've been looking at:
www.walmart.com
and
www.target.com
I can't seem to find complete sets of silicone bakeware?
Any suggestions?
Thanks.  I truly don't want to have to buy it all, piece by piece!


Windows Messenger:  cdelreal1...@sbcglobal.net
Skype:  claudiadr10

I moderate one group:
our-safe-haven-subscr...@googlegroups.com
specifically for women who are visually-impaired.



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Re: [CnD] question on crock pot Italian chicken & potatos

[Joy Wolf]

I've not made this before, but in most recipes, the meat makes a lot of it's
own juice in the crockpot.  If you cook it for the recommended time and
don't overcook it should not be dry.  Just some thoughts, maybe others have
made this specificc recipe.  But in general I always think recipes for the
crockpot look a bit dry, but don't turn out that way.  Hth.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brian Oglesbee
Sent: Monday, February 14, 2011 12:59 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] question on crock pot Italian chicken & potatos

Hello, several weeks ago a recipe was posted for crock pot Italian
chicken & potatos.  I've pasted the recipe below.  My question
is.is this enough moisture.  I'm making it for my wife for
Valentines and as I put it all together it looks like it might turn
out dryAnyone made this before?  I put a little more than a cup of
Italian salad dressing.  Thanks

Crockpot Italian Chicken and Potatoes

 4 boneless skinless chicken breasts
 1 cup Italian salad dressing
 2 teaspoons Italian seasoning
 1 cup grated Parmesan cheese
 5 to 6 potatoes; peeled, cut into wedges
 Directions:
 Place chicken in bottom of Crock Pot. Sprinkle with half Italian dressing,
 spices, and the grated cheese. Place potatoes over chicken. Sprinkle
with remaining ingredients.
 Cover; cook on low 6-8 hours.


On 11/20/10, Shannon  wrote:
> Crock Pot Pork Chops
> 4 or 5 pork chops
> Black pepper
> 1 can cream of mushroom soup
> 1/2 packet dry onion soup mix
> Season pork chops with pepper and put in the bottom of a lightly greased
> crock. Stir soups and pour over chops. Cook on low for 8-10 hours. Thicken
> gravy if needed and serve with mashed potatoes.
> 4 servings
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Re: [CnD] oatmeal peanut butter cookies

[Joy Wolf]

Have you tried these? Just wondering if they are a soft cookie.  I've been
looking for a truly soft peanut butter cookie, one that will stay that way
if stored properly.  All of mine get hard or at least fairly chewy.  Thanks.

jOy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Donald
Sent: Saturday, February 19, 2011 12:47 PM
To: cooking dark
Subject: [CnD] oatmeal peanut butter cookies

Oatmeal Peanutbutter Cookies
Yields: 30

1/2 cup butter or shortening
1/2 cup smooth peanutbutter
1/2 cup brown sugar
1/2 cup sugar
1 large egg
2 tbsp warm water
1 1/2 cup all purpose flour, sifted before measuring
3/4 cup quick cooking oatmeal
1/2 tsp baking soda
1/2 tsp baking powder

Combine in large bowl butter, panutbutter, sugars, egg and water and blend 
thoroughly.
Sift flour into 1, 1/2 cup measures along with baking soda and baking powder

in seperate bowl.
Add oatmeal to wet ingredients and blend with electric mixer.
Add flour mixture and blend.
Roll into 1 inch balls and set on parchment paper covered cookie sheets. 
Flatten slightly with fork.
Bake in preheated oven at 325'F for 12 minutes.
Let cool slightly before removing from sheets.

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Re: [CnD] oatmeal peanut butter cookies

[Joy Wolf]

Hmmm, thanks for the info.  I'm looking for a recipe for the really soft
kind, if that makes sense.  I used to have one and it has been lost, and I
have tried a number of recipes but have not found it yet.  The only thing
that comes close are the cake mix cookies, but I used to have a recipe that
made them even better.  Will keep searching, lol.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Donald
Sent: Saturday, February 19, 2011 2:29 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] oatmeal peanut butter cookies

They get a little stiff but soft enough that you do not need to dip them in 
tea to eat. (grin)
- Original Message - 
From: "Joy Wolf" 
To: 
Sent: Saturday, February 19, 2011 3:11 PM
Subject: Re: [CnD] oatmeal peanut butter cookies


Have you tried these? Just wondering if they are a soft cookie.  I've been
looking for a truly soft peanut butter cookie, one that will stay that way
if stored properly.  All of mine get hard or at least fairly chewy.  Thanks.

jOy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Donald
Sent: Saturday, February 19, 2011 12:47 PM
To: cooking dark
Subject: [CnD] oatmeal peanut butter cookies

Oatmeal Peanutbutter Cookies
Yields: 30

1/2 cup butter or shortening
1/2 cup smooth peanutbutter
1/2 cup brown sugar
1/2 cup sugar
1 large egg
2 tbsp warm water
1 1/2 cup all purpose flour, sifted before measuring
3/4 cup quick cooking oatmeal
1/2 tsp baking soda
1/2 tsp baking powder

Combine in large bowl butter, panutbutter, sugars, egg and water and blend
thoroughly.
Sift flour into 1, 1/2 cup measures along with baking soda and baking powder

in seperate bowl.
Add oatmeal to wet ingredients and blend with electric mixer.
Add flour mixture and blend.
Roll into 1 inch balls and set on parchment paper covered cookie sheets.
Flatten slightly with fork.
Bake in preheated oven at 325'F for 12 minutes.
Let cool slightly before removing from sheets.

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Re: [CnD] oatmeal peanut butter cookies

[Joy Wolf]

Thanks so much.  I will give these a try.  I usually keep mine in for less
time as well, and with some of my other recipes like sugar cookies and
chocolate chip, it works wonders.  Wonder what I'm doing wrong with the
peanut butter? Lol, or maybe most people just don't like their peanut butter
cookies soft.  Thanks again.

Joy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler
Sent: Saturday, February 19, 2011 3:18 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] oatmeal peanut butter cookies


I have this one saying soft oatmeal cookies.  You could probably add some 
peanut butter to this if you want too and it wouldn't hurt it. I always just

reduce the cooking time by a minute some times when making cookies and on 
the pan before cooling they will feel  almost not done, but, they are, and 
when they cool completely they firm up more but are still soft and not 
crunchy, which  I like them soft too.  Katie recipe follows:

  SOFT OATMEAL APPLESAUCE COOKIES

1/2 c. shortening
1 c. sugar
1 egg
1 3/4 c. flour
1/2 tsp. soda
1 tsp. cinnamon
3/4 c. seedless raisins
1 c. quick oats
1 c. applesauce
1 tsp. baking powder

Cream shortening, sugar, and egg. Sift flour, baking soda, baking powder, 
and cinnamon. Add to creamed mixture. Add applesauce. Beat well. Drop by tea

spoonful onto baking sheet.
Bake at 375 degrees for 15 minutes.

 You can't direct the wind, but you can adjust your sails...

- Original Message ----- 
From: "Joy Wolf" 
To: 
Sent: Saturday, February 19, 2011 2:31 PM
Subject: Re: [CnD] oatmeal peanut butter cookies


> Hmmm, thanks for the info.  I'm looking for a recipe for the really soft
> kind, if that makes sense.  I used to have one and it has been lost, and I
> have tried a number of recipes but have not found it yet.  The only thing
> that comes close are the cake mix cookies, but I used to have a recipe 
> that
> made them even better.  Will keep searching, lol.
>
> Joy and family
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Donald
> Sent: Saturday, February 19, 2011 2:29 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] oatmeal peanut butter cookies
>
> They get a little stiff but soft enough that you do not need to dip them 
> in
> tea to eat. (grin)
> - Original Message - 
> From: "Joy Wolf" 
> To: 
> Sent: Saturday, February 19, 2011 3:11 PM
> Subject: Re: [CnD] oatmeal peanut butter cookies
>
>
> Have you tried these? Just wondering if they are a soft cookie.  I've been
> looking for a truly soft peanut butter cookie, one that will stay that way
> if stored properly.  All of mine get hard or at least fairly chewy. 
> Thanks.
>
> jOy and family
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Donald
> Sent: Saturday, February 19, 2011 12:47 PM
> To: cooking dark
> Subject: [CnD] oatmeal peanut butter cookies
>
> Oatmeal Peanutbutter Cookies
> Yields: 30
>
> 1/2 cup butter or shortening
> 1/2 cup smooth peanutbutter
> 1/2 cup brown sugar
> 1/2 cup sugar
> 1 large egg
> 2 tbsp warm water
> 1 1/2 cup all purpose flour, sifted before measuring
> 3/4 cup quick cooking oatmeal
> 1/2 tsp baking soda
> 1/2 tsp baking powder
>
> Combine in large bowl butter, panutbutter, sugars, egg and water and blend
> thoroughly.
> Sift flour into 1, 1/2 cup measures along with baking soda and baking 
> powder
>
> in seperate bowl.
> Add oatmeal to wet ingredients and blend with electric mixer.
> Add flour mixture and blend.
> Roll into 1 inch balls and set on parchment paper covered cookie sheets.
> Flatten slightly with fork.
> Bake in preheated oven at 325'F for 12 minutes.
> Let cool slightly before removing from sheets.
>
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>
>
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>
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>
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Re: [CnD] Oven verses microwave

[Joy Wolf]

I tend to use the microwave just to save time.  However, either way can
work.  If you use the microwave just remember to stir on occasion as it
cooks to avoid hot and cold spots.  In the oven, I would cover it so the top
of your casserole doesn't dry out.  Just a couple thoughts.

jOy and family

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of V Jack
Sent: Tuesday, February 22, 2011 12:41 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Oven verses microwave

I have a large casserole of beef stroganoff made for company tonight. I am
looking for opinions of which way is best to reheat it. In the oven or the
microwave? I love getting dinner done in the morning and that way the mess
is all cleaned up, but am interested in which way will work best for
reheating. Thanks ahead of time. Vicki 
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[CnD] Recipes that freezee well.

[Joy Wolf]

Hi:

I'm going to be gone for a while, and want some recipes I can freeze.  That way 
my husband can just pull out what they need and heat it up.  I know about stews 
and soups, and thought of lasagna. Unfortunately, my kids don't like soups, so 
am looking for new ideas for casseroles or other dishes that will freeze well.  
Thanks.

Joy and family
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Re: [CnD] Great Weight Loss!

[Joy Wolf]

I lost 50 pounds, and for me, it was joining Weight Watcher's that finally 
helped.  What's important here, I think, no matter how you choose to lose 
weight, is not to completely deprive yourself of something you love.  For 
instance, I told myself no more cookies, than one day after a whole lot of 
stressful things happened, I went out, bought, and ate most of a package of 
Oreos, I'm not kidding.  So now, I don't keep things in the house I know I'll  
go crazy on, but I do allow myself that occasional treat.  One thing that is 
very much related to this list and to recipes is that, no matter what you're 
wanting, you can make lightened up delicious versions of recipes, everything 
from tuna casserole and spaghetti to cookies or pie.  These lighter versions 
will allow you to eat what you want, enjoy it, and not sabotage your weight 
loss plans.  If anyone wants any specific lightened up versions or certain 
types of recipes, let me know and I'll send them along.  Also, be very aware of 
portio
 n sizes, which have gotten way out of control these days for most of us.
Again, if anyone is looking for specific lighter recipes I have a ton of them, 
just let me know.  Have a great Thanksgiving everyone.

Joy and family
On Nov 20, 2013, at 1:37 AM, Sandy  wrote:

> I was wondering the same, too! I yo yo and lose four pounds here and there,
> gain back 2, and so forth; got to exercise more, I guess, or not cheat with
> an occasional treat now and then! It's difficult, though, so would like a
> clue into the secret, and am proud of you!
> 
> Courage is Fear that has said its prayers.
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Susan Lumpkin
> Sent: Tuesday, November 19, 2013 9:23 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] French fry cutter
> 
> 
> Wow, congratulations to you two. How did either of you achieve this weight
> loss? 
> 
> Susan
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Mike and jean
> Sent: Tuesday, November 19, 2013 4:25 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] French fry cutter
> 
> Congratulations on the weight loss.  I am trying to reach my ideal weight
> too, and I have lost about 40 pounds since September.  Good in reaching your
> goals.  Mike
> 
> Exercise Daily
> Walk with God
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Nicole Massey
> Sent: Sunday, November 17, 2013 8:31 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] French fry cutter
> 
> The prefect fry has a crispy exterior with a very soft center, like the
> stuff in a baked potato before you put stuff in it but right after you've
> broken it up. The trick is to get the fryer temperature just right and to
> cook for exactly the right amount of time.
> Of course, I tend to avoid fries these days, as I'm trying to drop extra
> weight and get to my optimum weight for health reasons. (I've dropped about
> 50lbs since early March, so it's working well so far)
> 
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
>> On Behalf Of W
>> Sent: Sunday, November 17, 2013 7:07 PM
>> To: cookinginthedark@acbradio.org
>> Subject: Re: [CnD] French fry cutter
>> 
>> Well I guess different people like different things.  I like my fries 
>> thick.
>> I guess you could say I like steak fries or potato wedges.
>> 
>> 
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
>> On Behalf Of Charles Rivard
>> Sent: Sunday, November 17, 2013 7:06 PM
>> To: cookinginthedark@acbradio.org
>> Subject: Re: [CnD] French fry cutter
>> 
>> I have seen French fry cutters like that, but the only complaint I 
>> have with them is that you cannot cut a big potato into full length fries.
>> I don't want short fries.  I like them long and thin.
>> 
>> ---
>> Shepherds are the best beasts, but Labs are a close second.
>> - Original Message -
>> From: "Jude DaShiell" 
>> To: 
>> Sent: Sunday, November 17, 2013 4:49 PM
>> Subject: Re: [CnD] French fry cutter
>> 
>> 
>>> I bought mine from blindtreasures.com and it's a horizontal french 
>>> fry cutter.  Depending on the size of the potato you may need to 
>>> slice it in  half in order for it to fit between the plastic pusher 
>>> and the metal  grid.  What I have has blades and not wires.  It has a 
>>> handle
>> on
>>> top and  a couple rubber pads on the bottom for gripping a surface.
>>> When the  handle is vertical the cutter is open.  When you put a
>> potato
>>> in the  cutter and want to use it, you apply weight on the handle and 
>>> pull it  down.  This french fry cutter has some plastic parts, my 
>>> mother had one  that I got earlier and some apartment re-organizers 
>>> threw out that was  all metal.
>>> 
>>> On Sun, 17 Nov 2013, 

Re: [CnD] Lighter Recipes, was: Great Weight Loss!

[Joy Wolf]

Absolutely.  I am getting ready for my home visit so I can get back to cat 
fostering, but once that's done I'll start sending some.   Have quite a few 
weight watcher's ones that are great, and some I just found on cooks.com.  
Maybe a few from eat better America as well.  Will get them out, as well as let 
you know if I've tried them yet and what I think, as soon as I can.

Joy and family
On Nov 27, 2013, at 8:31 AM, "Lynda"  wrote:

> Joy,
> 
> I, for one, would very much like to see some of your "lighter" recipes. I am 
> one who prefers to eat on the healthier side of things (although I do allow 
> myself indulgences), so I'm always interested to read recipes with healthier 
> variations.
> 
> Thanks,
> Lynda
> 
> -Original Message- From: Joy Wolf
> Sent: Thursday, November 21, 2013 9:26 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] Great Weight Loss!
> 
> I lost 50 pounds, and for me, it was joining Weight Watcher's that finally 
> helped.  What's important here, I think, no matter how you choose to lose 
> weight, is not to completely deprive yourself of something you love.  For 
> instance, I told myself no more cookies, than one day after a whole lot of 
> stressful things happened, I went out, bought, and ate most of a package of 
> Oreos, I'm not kidding.  So now, I don't keep things in the house I know I'll 
>  go crazy on, but I do allow myself that occasional treat.  One thing that is 
> very much related to this list and to recipes is that, no matter what you're 
> wanting, you can make lightened up delicious versions of recipes, everything 
> from tuna casserole and spaghetti to cookies or pie. These lighter versions 
> will allow you to eat what you want, enjoy it, and not sabotage your weight 
> loss plans.  If anyone wants any specific lightened up versions or certain 
> types of recipes, let me know and I'll send them along.  Also, be very aware 
> of porti
 o
> n sizes, which have gotten way out of control these days for most of us. 
> Again, if anyone is looking for specific lighter recipes I have a ton of 
> them, just let me know.  Have a great Thanksgiving everyone.
> 
> Joy and family
> On Nov 20, 2013, at 1:37 AM, Sandy  wrote:
> 
>> I was wondering the same, too! I yo yo and lose four pounds here and there,
>> gain back 2, and so forth; got to exercise more, I guess, or not cheat with
>> an occasional treat now and then! It's difficult, though, so would like a
>> clue into the secret, and am proud of you!
>> 
>> Courage is Fear that has said its prayers.
>> 
>> 
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>> Behalf Of Susan Lumpkin
>> Sent: Tuesday, November 19, 2013 9:23 PM
>> To: cookinginthedark@acbradio.org
>> Subject: Re: [CnD] French fry cutter
>> 
>> 
>> Wow, congratulations to you two. How did either of you achieve this weight
>> loss?
>> 
>> Susan
>> 
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>> Behalf Of Mike and jean
>> Sent: Tuesday, November 19, 2013 4:25 PM
>> To: cookinginthedark@acbradio.org
>> Subject: Re: [CnD] French fry cutter
>> 
>> Congratulations on the weight loss.  I am trying to reach my ideal weight
>> too, and I have lost about 40 pounds since September.  Good in reaching your
>> goals.  Mike
>> 
>> Exercise Daily
>> Walk with God
>> 
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>> Behalf Of Nicole Massey
>> Sent: Sunday, November 17, 2013 8:31 PM
>> To: cookinginthedark@acbradio.org
>> Subject: Re: [CnD] French fry cutter
>> 
>> The prefect fry has a crispy exterior with a very soft center, like the
>> stuff in a baked potato before you put stuff in it but right after you've
>> broken it up. The trick is to get the fryer temperature just right and to
>> cook for exactly the right amount of time.
>> Of course, I tend to avoid fries these days, as I'm trying to drop extra
>> weight and get to my optimum weight for health reasons. (I've dropped about
>> 50lbs since early March, so it's working well so far)
>> 
>>> -Original Message-
>>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
>>> On Behalf Of W
>>> Sent: Sunday, November 17, 2013 7:07 PM
>>> To: cookinginthedark@acbradio.org
>>> Subject: Re: [CnD] French fry cutter
>>> 
>>> Well I guess