Life is Golden (01-26-2022)
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Life is Golden (01-26-2022)
I stumbled onto something great!
I made a cake out of Jiffy cornbread mixes.
2 boxes makes a two layered cake!
Mix as usual by the recipe on the carton- but add a couple of level tablespoons of sugar to each mix and pour into separate round greased cake pans.
Bake per instructions on the box.
When done- take a large Hershey's Chocolate bar, break it into halves, and spread it on each cake while they are still hot and fresh out of the oven.
It will melt on the cake rather nicely and easily after stacking them.
That's it!
You are going to thank me for this little secret scratch recipe!
Now don't eat it all by yourself in one sitting!
Last edited by Geeko Sportivo; 01-26-2022 at 08:27 PM.
Thought I should post this. It's a bunch of copycat recipes for the instapot. https://www.prudentpennypincher.com/...t-pot-recipes/
Found a recipe destined to be one of Mom's favorites. https://www.bakingyouhappier.com/but...ffee-pretzels/
christiefan915 (04-14-2023), ThatOwlWoman (04-28-2023)
Glass.....Ice....2 shots of good gin....club soda....2 drops roses lime juice....1 lime wedge. Stir......drink......repeat.
Easy soft shell taco prep. Lay tortilla down on plate. Now this is key.....eat two hard shell tacos directly over plate. BAM.....just like that, another taco. Fold and eat.
Beef wrapped in cabbage with mashed potatoes.
ThatOwlWoman (04-28-2023)
ThatOwlWoman (04-28-2023)
Phantasmal's clam chowder!
"Conservatism is the blind and fear-filled worship of dead radicals." -- Mark Twain
My favorite clam chowder recipe. I also fry up 3-4 strips of bacon, drain and crumble, and add to the chowder.
Classic Clam Chowder
Serves: 8 servings
Ingredients
• ½ cup butter
• 6-8 cups diced potatoes
• 2 cups diced celery
• 1 cup diced onion
• 1 tsp salt
• ¼ tsp black pepper
• ½ cup flour
• 2-3 (6.5 ounce) cans chopped clams (drained and juice reserved)
• 2 (8 ounce) bottles of clam juice
• 3 cups milk
• ½ cup heavy cream
• 1 tbsp dried parsley (optional)
Instructions
1. Open the cans of clams and drain them, reserving the juice. Set aside.
2. In a large pot add ½ cup butter, diced onion, diced potato, sliced celery salt, and pepper. Sauté for 4-5 minutes or until onions are slightly translucent.
3. Next, add flour and stir until all of the veggies are evenly coated with flour.
4. Pour in the reserved clam juice, stirring continually and quickly while pouring. Continue adding the liquids: the bottled clam juice and then the milk (start with 2 cups of milk). Keep stirring as you add the liquids.
5. Allow the chowder to come back to a simmer and add up to an additional cup of milk if your soup seems too thick.
6. Next, add the clams.
7. Continue simmering until potatoes are tender, approx. 15-20 minutes.
8. When potatoes are tender and soup is the desired thickness, add the ½ cup heavy cream and dried parsley flakes. You can serve anytime after this point, or if you desire, you can let the soup continue to simmer a little longer.
9. Enjoy!
"Conservatism is the blind and fear-filled worship of dead radicals." -- Mark Twain
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