MyRecipeBox

I know this amazing woman. She is homemaker and owns/runs her own catering business, out of her home. And you kitcheneers would love her kitchen. It's absolutely beautiful, just like the woman who runs it, Trionne Hurling. This is her recipe. It was love at first bite, and that same day she let me write out a copy of her delish dish. Preheat Oven 300F Tools Depending on how thick you want to make it, you will need: 8x8-inch pan or Lasagna pan or  9x13-inch pan INGREDIENTS 2 1/2 Cups Onion-Garlic Seasoned Croutons  2 Cups grated Cheese                                                                         ...

Now, I'm really on a roll here. Went looking for different fillings for those crepes, and found a Chocolate Crepe Batter Recipe. Filled with Irish Cream Chocolate Pudding, but I don't use alcohol in my kitchen, so the filling won't be posted here. However the crepe will. Original recipe is on World of Crepes. INGREDIENTS 2 oz. of semisweet chocolate (morsels or bar chocolate) 1 cup of milk ½ cup of half and half 2 tbsp of cocoa powder 1 tbsp of granulated sugar 1 cup of all-purpose flour 2 eggs Pour milk into small sauce pan and heat gently. Combine chocolate with milk. If using bar chocolate, break into pieces before combining. Stir gently until chocolate is completely melted. Combine chocolate and milk mixture and remaining ingredients into blender and process until smooth. Important : Refrigerate the batter for at least 30 minutes. This gives the batter the opportunity to rest and fully come together. I can hardly wait to get started tomorrow! I ...

  Now, though this pic is from his first day of school a couple years back, I wanted to include a recipe he had brought home from school. He was excited about it because they had made some in class and he wanted us to make some at home. I think we did, but even if we have not yet made them, I wanted to include this recipe, because it is so easy to make. And if you are a beginner in the kitchen, this is a good starting out recipe. INGREDIENTS 4 Eggs 1 Cup All-Purpose Flour 2 Tablespoons Sugar 1 Cup Milk 1/4 Cup Water 1 Tablespoon Melted Butter DIRECTIONS  Beat eggs in a bowl. Slowly add flour and sugar, alternating with milk and water. Then beat with a whisk or electric mixer until smooth. Beat in melted butter. Chill batter at least one hour. Cook in crepe pan or small skillet. Makes 20 to 25 crepes. Fpr dessert crepes, you can fill these with fresh fruits and top with a dollop of whip cream or yogurt. Fill with banana split ingredie...

     I had asked my Mom for her recipes from when we were kids, but she has none of her original recipes left, so she was sending me recipes that were close to hers in ingredients. I found this Divinity Recipe on Brenda's Recipe Exchange Group on Facebook. Love that group. You might want to check it our and join in. The owner of this recipe is Melissa De Jager.      I remember Mother used to have our kitchen smelling just wonderful around the holidays, but sometimes she would just have fun nights. She used tried and true methods to get her children involved in being active in the kitchen: taffy pulls, home made pizza parties where everyone brings an ingredient (to be posted at a future date) and washing dishes. Trouble was, with me, the sound of running water made me want to...you know. Then I'd have to leave but come right back. It's amazing what a person remembers.     As Christmas drew near, she would start baking. Baking...

I think I will make up for lost time and post one more today. This is my favorite Peanut Butter Cookie. I've had it in my Box since I was a teenager and have no idea where I got it from. With the price of peanut butter on the rise again (it is double what it was one year ago), whenever possible buy it in bulk size. If I could get a 5 gallon bucket for a sweet low price, you can bet I would be first in line or at least near the top 10 or so. Then the family would be in pbc heaven. I'd have every kid on the block in my backyard. INGREDIENTS 1/4 Cup Shortening 1/2 Cup Honey 1/2 Cup Sugar 1/2 Cup Peanut Butter 1 Egg 1 1/4 Cups Flour 1/2 Teaspoon Baking Powder 3/4 Teaspoon Baking Soda 1/4 Teaspoon Salt DIRECTIONS Preheat oven 375F Blend shortening, honey, sugar, pb, and egg in a large bowl. Mix flour, baking powder, baking soda and salt separately. Gradually add dry ingredients to creamed mixture. Roll dough in balls. Place at least 3 inches apart on lightly grea...

The phrase 'using your noodle' originated in Britain. The word there was noddle, or nodel, meaning 'head'. One who doesn't think before doing or saying something is considered a fool. So, if one didn't think before doing, the fool didn't use his noddle. As time went on, both words were combined, giving us the catchy phrase, "that's using your noodle". I went to look up how many different forms of pasta there are so I could share them in this recipe note and changed my mind. One site I found said that there are over 350 known pasta types around the world. So if you want to know how many there are, feel free to search the net, like I did. This is my Mom's recipe for Basic Egg Noodles. It is written on the opposite side of the Dumpling Recipe, so I might as well keep things in order. INGREDIENTS 2 Eggs 1 1/4 Cups Flour 1/4 Teaspoon Salt DIRECTIONS Beat 2 eggs; add flour and salt. Mix well and knead until soft. If dough is too s...

L ooking at the date of the last post, and realizing I have either forgotten to post or summer just got away from me. And asking people for family recipes is like pulling teeth the hard way. Oh well, I still have my favorites, the kids' favorites and favorites/traditions of others. You remember watching Dagwood and Blondie on TV? I do. And Blondie called baby Alexander, Baby Dumpling. Which brings me to the next classic in my Recipe Box: Homemade Dumplings. A much loved recipe in my family even now. INGREDIENTS 1 Egg 3 Tablespoons Milk 2/3 Cup Flour 1/4 Teaspoon Salt 1 Teaspoon Baking Powder DIRECTIONS Beat egg until light, add milk and mix. Sift flour, salt and powder. Mix with egg and milk to form a heavy batter. Drop from a teaspoon into rapidly boiling stew. Turn heat to simmer, cover tightly; boil for 15 minutes. Serves 4 I usually double this for the three of us, but I used to quadruple it when there were five of us.