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Post by rookie on Dec 28, 2011 9:40:43 GMT -5
No, wait till the crust cools to spread the cream cheese on; cream cheese will melt if it goes on something hot. At least it does with me and bagels. >.> Warm actually. You want it to be comfortable to touch, warm enough that the cream cheese will be softened and spread easy yet not so hot as to melt the cheese. |
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Post by Aqualung on Dec 28, 2011 22:44:20 GMT -5
Hunh. I guess the idea is to mix the mayonnaise with the cream cheese so it's easier to spread.
Anyway...
Broccoli bacon cheese soup
3 tbsp butter
3 tbsp flour
2 cups heavy cream
2 cups milk
2-3 cups shredded sharp cheddar cheese
broccoli florets (frozen or fresh)
1 pouch crumbled bacon
Whisk the butter and flour together in a kettle over medium-low heat until bubbly. Add the cream and the milk and bring to a simmer. Stir in the cheese until melted (I don't really measure, I just go by taste). Add broccoli and bacon; stir and heat until the broccoli is heated through and eat.
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Post by big_electron on Dec 29, 2011 12:34:35 GMT -5
3 pounds Marris Otter malt
4 1/2 pounds 2-row wheat malt
3 pounds Gambrinus Honey malt
1 1/2 pounds Cara-Pils malt (for more dextrin)
1 oz Hallertau hops (60 min, bitterness)
1 oz Saaz hops (10 min, flavor)
1 oz Willamette hops (1 min, aroma)
SafAle yeast, 65°F, for 10 days.
Aging: 24 hours at 75°F, then 10 days at 55°F
then bottle, carbonate, cheers
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Post by junastarrider on Dec 29, 2011 13:22:15 GMT -5
Juna's favourite easy to prepare meal, hands down:
1 big package or two small packages of Tortellini (Cheese is preferable, but meat is good as well)
1 can of cream of mushroom/chicken and/or celery etc.
2 Peppers, preferably 1 green, 1 orange/red/yellow
Milk
Butter
OPTIONAL: Whatever meat suits your fancy (pre-cooked Chicken or shrimp are my favourites)
Boil tortellini as per instructions. Drain and set aside.
While tortellini is cooking, slice up peppers into thin strips.
In a medium sized pan, saute the peppers with butter/margarine until soft, but still crisp.
In a medium bowl. Mix can of soup with enough a bit of milk and whisk until it's no longer clumpy. Add a bit more milk to taste, as well as any seasonings.
Add soup and meat to peppers and heat until uniformly hot. Pour on tortellini and mix.
Serve, providing Juna hasn't suddenly appeared and scarfed it down first.
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Post by Sleepy on Dec 29, 2011 16:49:30 GMT -5
This is an awesome, drool-worthy cookie recipe that I've done the past couple holidays. You can use more chocolate chips or crackers to make as many as you want.
1 bag semi-sweet chocolate chips
1 box Ritz crackers
Peanut butter of your choice
Wax paper
Melt the chocolate chips in a large bowl in the microwave, stirring every few seconds to keep them from burning. Spread peanut butter between two Ritz crackers and press them together as a sandwich. Dip it in the melted chocolate, covering it fully. Lay it on wax paper to let the chocolate cool. Repeat until you're out of chocolate!
As a bonus, experiment with different types of chocolate and toppings (we tried white chocolate and coconut).
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Post by Aqualung on Dec 29, 2011 21:15:58 GMT -5
This is an awesome, drool-worthy cookie recipe that I've done the past couple holidays. You can use more chocolate chips or crackers to make as many as you want. 1 bag semi-sweet chocolate chips 1 box Ritz crackers Peanut butter of your choice Wax paper Melt the chocolate chips in a large bowl in the microwave, stirring every few seconds to keep them from burning. Spread peanut butter between two Ritz crackers and press them together as a sandwich. Dip it in the melted chocolate, covering it fully. Lay it on wax paper to let the chocolate cool. Repeat until you're out of chocolate! As a bonus, experiment with different types of chocolate and toppings (we tried white chocolate and coconut). I love those things. You can also take a box of peanut butter Ritz bits sandwiches and make bite-size ones.  |
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Post by Sleepy on Dec 29, 2011 21:35:06 GMT -5
I love those things. You can also take a box of peanut butter Ritz bits sandwiches and make bite-size ones. Ooh, I was just thinking of trying that. |
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Post by Hades on Dec 29, 2011 21:50:49 GMT -5
If you like pecan pie, you will love pecan tassies. They're technically cookies, but they are pretty much bite-sized pecan pies.
Pecan Tassies
Yield: 48 cookies
Prep Time: 45 minutes | Bake Time: 20 to 25 minutes
For the Dough:
1 cup unsalted butter
6 ounces cream cheese
2 cups all-purpose flour
For the Filling:
1½ cups light brown sugar
1 cup chopped pecans, plus more for sprinkling on top
2 eggs
2 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
1. Preheat the oven to 350 degrees F. Prepare mini muffin pans by greasing cups if it is not a nonstick pan; set aside.
2. To make the dough, beat together the butter, cream cheese and flour on low speed of a stand or hand mixer until all of the flour is incorporated. Divide the dough into 48 pieces and roll into balls. Place on a plate or in a zip-top bag and refrigerate for about an hour.
3. Either press the dough balls into the muffin cups and up the sides, or flatten the balls slightly with your palm and use a rolling pin to roll into a disk about 2-3 inches in diameter (a little larger than the size of the muffin cup opening) and place into the muffin cups.
4. To make the filling, mix together the brown sugar, chopped pecans, eggs, melted butter and vanilla extra with a spoon and then evenly divide it between the dough-lined mini muffin cups. Top each with some additional chopped pecans.
5. Bake for 20 to 25 minutes or until the tops are set. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. The tassies can be stored in an airtight container at room temperature.
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Post by Aqualung on Dec 31, 2011 23:46:31 GMT -5
Those sound awesome, Hades. I'll have to try them next year. (Or whenever I have usable kitchen space again. -_-;  Here's my meatloaf recipe: 2 lbs ground beef 2 eggs 1 envelope onion soup mix 1-2 tbsp worcestershire sauce about 1 cup Panko bread crumbs Mix all ingredients together. Press into a loaf pan or form into a loaf shape on a greased baking sheet. Bake at 350* for 45 minutes. For glaze, mix up some ketchup, steak sauce and honey or brown sugar to taste; spread on top of the meatloaf about halfway through the cooking time. Stuff in face! I make burgers the same way, except...burger-shaped. |
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