I recently made JackieOhNo!'s recipe #386677 and that showed me that it can actually be pretty easy to make fudge. So, it got my creative juices flowing and I decided to try to play around and see what I can do come up with a new fudge recipe. I love dark chocolate and so that is the direction I went and threw in the other ingredients to try to cut through the richness. I included a couple hours chilling time in the cooking time but really the longer you leave it the better it gets.
I have enjoyed Australian damper bread in the past because it is tasty and easy enough to make up for my lack of baking skills. This morning I fancied bread and I also had a zucchini that needed using up. So, I tried this mixture out and it turned out pretty good. The cooking time includes the dough resting time.
This is a dish that sounds odd but has long been one of my faveorites. The grandma in question is my great grandmother who apparently came up with the recipe (and published in just about every church cookbook I have found) but my memories are of my nana making it for me every time I was at her place for an evening meal.
I have tried this with low fat mayo and with splenda and it works just fine for me that way but I am going to give the original recipe.
This is another attempt at me trying to find low fat and low calories 'treats' that also pack a bit of flavor. I am a pickles freak so I would pretty much be happy with any cucumber and vinegar combo but I especially like these when I want a more delicate flavor. They are good as a side with dishes like salmon or I even sometimes just put a few on a sandwich when I want some zest without any fat. I make this with Splenda because I really don't want the sugar as I am counting fat and calories.
I threw this together when I was really craving kraut. It can be really hard to get good kraut in the UK but as I grew up Pennsylvania Dutch sometimes it is hard to ignore the calling of the kraut juice in my veins.
This is really easy and reminds me of when my mother would slow cook pork and kraut for New Year's Eve.
Using the lean pork steaks actually makes this pretty low fat. It goes well with mashed potatoes.
I found this on a hunt for non-alcoholic cocktails and mocktails to serve to my friends that don't drink at parties. I haven't tried it yet but I am adding it to the drinks menu for my New Year's party next week. It sounds like it would be fun for kids too.
Born out of total laziness and the need for a quick sweet hit. You can use any type of cracker that takes your fancy but I like to keep it a fairly plain tasting one. For example, when I first made this I used a small matzo cracker.
I *love* mushrooms and I am always looking for an excuse to try out a new mushroom recipe. I was looking for a stuffed mushroom recipe for my New Year's party but I didn't want one that involved cream cheese because I was already using it in a few recipes for the night. I found this one on All Recipes and it didn't look to be here. So, I added it so I can have it stored in my menus. I think I will play with it to make it fit smaller mushrooms but that shouldn't be very difficult.
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Emma E. "Auntie Em" Brown. She didn't specify serving yield so I am making a guess. Also, the cooking time doesn't include the time chilling in the fridge.
This is another discovery in my quest to find non-alcoholic cocktails and mocktails to serve my guests at New Year. It packs a rather sweet punch. It looks a bit like red wine, so I am going to serve it in red wine glasses.
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by April Schaeffer. She didn't specify how many servings the recipe made. So, I am guessing a bit.
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Karen Zewe.
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Anna Werdt.
I first had this served to me a few years back when Jamie Oliver was just becoming known in the UK. I didn't think it would be good but I found it really tasty and very refreshing. Now I love serving it up to people that haven't tried it. It is best to serve this as soon as possible because it tastes its best when it is fresh and not sitting around.
Mushrooms are my favorite food and I especially like marinated mushrooms. It is really hard to get marinated mushrooms in the UK though. So, I was really happy to find this recipe in the BBC Good Food magazine. It is from the Australian TV cook, Bill Granger. I really like his simple and healthy recipes.
Talk about lush! I love the spicy taste of Chorizo sausage but I don't have it often due to trying to eat less fat. However, everybody has to treat themselves sometime and if you are doing to do it then *DO* it. This would impress party guests at a dinner party, cocktail party or even at a New Year's Eve party. This recipe was first published in the Christmas 2006 issue of BBC Easy Cook magazine.
This is a good way to stretch the budget and make sure the you are making the most out of your grocery shopping. I found this on the Veggie Venture blog which is a great blog for those of us wanting to get more veggies into our diet. I wanted to put it down here so I don't lose it.
I am always on the hunt for healthy recipes and new ways to use vegetables that I already like. I never really think of not cooking zucchini but this sounds good. It is the recipe of British TV chef Merrilees Parker and was first published in the August 2005 issue of BBC Good Food Magazine.