In this thread, I will copy recipes that our members have posted to the Porch Swing threads. If you see one you want to try, you can click the little gold star in the lower right corner to mark it so you can find it again.

A link to this thread will be posted in the first post of each Porch Swing thread.

Posted by fiwit
_________________________________________
Dessert, anyone? (found on facebook)

Hot Fudge Pie

1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3 Tablespoons cocoa powder
1 teaspoon salt
1/2 cup all purpose flour.

Preheat oven to 350. Cream butter and sugar with electric mixer until light and fluffy about 3 minutes. Add eggs and vanilla and mix in well. Add cocoa powder, salt and flour and stir until well combined. Grease a 8" pie plate with butter or Pam. Pour mixture in pie plate. Bake for 30 -35 minutes until center is set. If you like , you can dust with powdered sugar and serve with a side of whipped cream or vanilla ice cream

Poated by Natalie
_________________________________________
Found this recipe, and I'm going to make it for my Dad's wife. She's on a high protein diet, and is addicted to sweets, so this should be a good one for her. AND, it's GF, as long as you buy safe oats! Not sure about the dried cranberries. I may have to leave those out!

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

Ingredients:
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9x13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator.

Poated by Natalie
_________________________________________
Jan, I found the recipe online, since I couldn't find the recipe I used last time. This one just sounded really good to me, and it was! It calls for raisins, but I didn't use them. I can't stand anything with cooked raisins! I baked it in small loaf pans, and cut the time down to 30 minutes. I made four loaves, and have enough batter left over for probably 2 more loaves that I'll bake today.

Zucchini Bread with Pineapple
http://www.simplyrecipes.com/r...

Posted by fiwit
_________________________________________
another facebook recipe

BubbleCrumb Bacon Breakfast Bake

Bean Pot or 9 x 13 pan
This DELICIOUS Breakfast Casserole is so good!! It uses tater tots instead of bread! It is comfort food at it’s best!! Serve this casserole for any holiday breakfast or brunch! Your guests will never know there are tater tots in this!!
3/4 – 1 bag TATER TOTS
salt and pepper to taste
1 small onion or 1/2 large onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 lb bacon crisp, crumbled
8 eggs
2 cups milk
3 cups cheddar jack or Colby jack cheese, shredded
In a 9×13 casserole or a Bean Pot add the TATER TOTS, salt to taste, and pepper to taste. Bake in a preheated 375 degree oven until TATER TOTS are golden brown. Remove from oven and set aside. Lower oven temp to 350.
In a mixing bowl, add 8 eggs, 2 cups milk, and 3 cups shredded cheese. Mix well and set aside.
In a frying pan, fry bacon until crisp, then crumble. discard all bacon grease except 1 tablespoon for sautéing the onion and peppers.
In the same fry pan as the bacon, sauté the diced onion and peppers until soft.
Layer the onions and peppers on top of the pre cooked TATER TOTS.
Layer the bacon crumbles on top of the onions and peppers.
Pour the egg and cheese mixture over the bacon layer.
COVER with aluminum foil and bake in a pre-heated
350 oven for 45 minutes. UNCOVER and bake for an additional 30 minutes.
http://www.bubblecrumb.com/201...
Visit my recipe blog for more recipes:
http://anitasrecipeblog.blogsp...

Posted by MaryE
_________________________________________
Anybody need just one cookie?

JUST ONE COOKIE
1 T butter, melted
1 T white sugar
1 T brown sugar
3 drops vanilla
pinch of salt
1 egg yoke
1/4 c. flour
2 T choc. chips

Nuke 40-60 seconds in cup or bowl.

Disclaimer: I have not tried this.

_________________________________________

fiwit said:OK, it's good.

I added 2tsp of cocoa powder, and used peanut butter chips instead

Posted by Newyorkrita
_________________________________________
So remember I have those two bean towers and I have Burgundy beans and yellow beans? I have been eating them raw each day, just out there snacking. But today I saw I had a lot, I picked.

Bean Towers


My harvest.


Then what to do with them. So I made a green bean casserole. Ready to go in the oven.



Then finished!


I made it out of Campbells cream of mushroom and golden mushroom soup plus one small sized can of condensed milk. On the directions and pictures of green bean casseroles you can see the beans but mine are swimming in the liquid. But it tastes great. I tried it for 40 minutes, took it out and the beans were raw and hard. Back in for another forty minutes. Now they are done. I didn't use onion rings as might be traditional. I didn't want to have onion rings on top, just wanted the green beans.

Posted by fiwit

Rita, the next time you have a mess of beans, try this....
_________________________________________
SAVORY GREEN BEANS

1 1/2 pounds fresh green beans
1/4 cup cooking oil
1 clove garlic minced
1 tablespoon chopped onion
1 cup diced green pepper
1/4 cup boiling water
1/2 teaspoon salt
1 teaspoon basil
1/2 cup parmesan cheese, grated

Wash and trim ends off beans and cut into 1 1/2-inch pieces. In a saucepan, heat oil and garlic. Add onion and green pepper. Cook for 3 minutes. Add beans, water, salt and basil. Cover and simmer for 15 minutes or longer until beans are tender. Stir in 1/4 cup parmesan cheese. Turn into serving dish and sprinkle with remaining cheese.

YIELD: 6 servings.


Notes:

The friend who gave me this recipe cooks the beans for about 45 minutes - they think that's just the right amount of crunchy without being too crunchy.

I use both red and green bell peppers, for extra color. I've also added diced fresh mushrooms.

posted by lovemyhouse
_________________________________________

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

Ingredients:
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9x13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator...

posted by mcash70
_________________________________________

Quicker than rice krispie treats and tastier than Reese's

3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar
1/2 cup white corn syrup
6 ounces chocolate chips

Directions:
1- Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
2- Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
3- Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm

posted by garden glory
_________________________________________
This is off Daves, seems to get alot of good reviews
Here it is..

TOMATO PIE:
1 BAKED 8 or 9 inch PIE CRUST: enough for one crust and then a little more. (I use 1 1/4 c. all purpose flour, 1 stick cold butter, a pinch of salt, up to 1/4 c. ice water. Cut flour, butter, and salt with a pastry blender until mealy. With a mixer, add 1 tablespoon at a time of ice water until it cleans side of bowl, usually end up using only 3 tbsp. Shape into ball, wrap in plastic wrap, store in refrigerator at least 1/2 hour.) Roll out on floured countertop to desired size, cut edges how you like. Bake at 375 for approx 10 minutes.

INSIDE:
5 or 6 medium tomatoes, peeled and sliced about 1/4 inch thick.
2 to 3 tablespoons fresh chopped basil (genovese is the best)
salt, pepper, garlic pepper to taste (about 1/8 tsp each)
1 1/4 c. cheddar cheese (sometimes I use a mixture of cheddar, colby, and monterey jack)
3/4 c. mayonnaise (I only use Hellmann's)

Layer 1/2 of the tomatoes in baked pie shell. Sprinkle 1/2 basil, salt, pepper, garlic powder on top.
Repeat.
Mix cheese and mayonnaise together and spread over tomato layers, right to inside edge of crust.

Bake at 350 for 30 minutes or until topping is golden brown.

posted by Gardenglory, after seeing this on DG
______________________
Mix a can of cream of mushroom soup with a coke, set meatballs on top and cook in the crockpot.


***********************
This started a canned soup discussion.....

Newyorkrita posted ----
I didn't even know that "real cooks" looked down their noses at that cooking method till I started watching shows on Food Network. Well, thyself people may not need the soup cans for cooking but I sure do. So many truly tasty crockpot recipes to be made using those Cambells soups. Works for me.

Oh and something else I make. I simply brown up some chop meat and then add a can of cream of mushroom or cream of celery soup. If its too thick add some milk. After it is heated it makes a slop that tastes good. I eat it with boiled potatoes for an easy supper.

Gardenglory posted -
cream of mushroom, celery and chicken I use the most, I dont know why I never tried the cream of onion, I love onions, but I got a can the other day to put with something.

Newyorkrita posted ----
I use the onion soup all the time.

Lovemyhouse posted ---
Cream of onion? Never noticed that one, will have to try it. In the winter, I take cream of mushroom or chicken--whichever is in the cabinet; any cooked ground meat, or shredded chicken, or ham, or what have you; a dollop of sour cream; tater crowns--I like the crispier ends of the tater tots best; shredded cheese, and garlic--because I add garlic to almost every savory thing I make. Mix it all together, spread it in a cake pan or casserole dish, add more shredded cheese to the top; and bake it until the cheese is brown and chewy.

Gardenglory posted ----
Rita, is it the cream of onion, not the regular onion soup you use with your ribs?

Newyorkrita posted ---
No regular onion soup. I didn't know there was a cream of onion. But I do buy one called golden mushroom which you can use like cream of mushroom. Only it gives it a slightly different flavor. The ribs in onion soup is a staple of mine, love it.

fiwit posted
________________________
Here's a recipe I just saw on facebook -- makes me think I need to make some mashed taters just so I can try this recipe.

Bacon Cheddar Potato Cakes - made from leftover mashed potatoes

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.

Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

posted by lovemyhouse
___________________
If anyone is interested, here is how I make semi-homemade salsa.

15 ounce can of diced tomatoes, or diced tomatoes with jalapenos (not Rotel, the proportion of tomato to pepper is too low)
Two mild Anaheim or New Mexico Hatch peppers with seeds removed and chunked. Use Jalapenos if you like it REALLY warm
1/2-3/4 cup white onion, chunked
Two teaspoons lime or lemon juice
1-2 cups well-washed cilantro
1/2-1 teaspoon garlic powder
1/2 teaspoon cumin
1/2-1 cup bottled salsa or picante.

Blend the 1/2 can of tomatoes with the peppers, onion, cilantro, citrus juice and spices until almost smooth. Add the other 1/2 can tomatoes and bottled salsa and pulse until broken down. I usually make it fairly smooth, but could be left a little chunky if you wanted. Tastes almost like all the ingredients were fresh.

I'd start with the smaller amounts of ingredients first, then add more to taste. You could leave out the garlic and cumin if you wanted.
_________________
Lovemyhouse noted a couple posts later....
Got the idea for semi-homemade from Sandra Lee on Food Network, but the concoction is from my own humble self. The good thing about doing it this way is that you can just slice from the entire cilantro bunch rather than have to take the leaves off first. Blending it like I do pulverizes the stems, but you do have to make sure all the sand is rinsed off first. Learned the hard way on that one!

fiwit posted
____________________
here's a new recipe, fresh from facebook.

Biscuits & Gravy Casserole

Ingredients
1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
to taste salt
to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

Directions

Preheat oven to 350 degrees. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.

fiwit posted...
______________

http://oldworldgardenfarms.com...

"This year, I wanted to tweak my traditional apple butter recipe to get rid of the added white sugar. Just like any jelly or jam, it calls for several cups of sugar. But since the apples are so sweet this year, I decided that I could keep this recipe all natural. Instead of the sugar, I used unsweetened apple juice that I made with the same type of apples that I used for the apple butter recipe. Just add a few inches of water to your pot, cut and core your apples, and strain out the juice. Easy as that! But, if you don’t have that many extra apples, you can always buy 100% all natural, unsweetened apple juice, it works just the same. Welcome autumn in this year by giving this recipe a try. Your family will be glad you did – and your house will smell incredible!"

Crockpot Apple Butter - No Sugar Added

*makes approximately 5-6 pints
Home made apple juice being made to use in the recipe. Store bought is fine too!

Ingredients:

21 whole Medium-sized Apples (use A Sweet Variety like Jonathan, Gala Or Fuji)
4-½ cups Unsweetened Apple Juice
6 Tablespoons Apple Cider Vinegar
3 Tablespoon Ground Cinnamon
3/4 teaspoon Ground Nutmeg
3/4 teaspoon Ground Cloves
1/3 teaspoon Sea Salt

Instructions

1. Core and slice apples with skin on. Using an apple slicer/corer makes it quick and easy to get all apples cut before they begin to turn brown. Make sure to cut out any bruised or bad spots.

2. Add to a 6qt. crockpot, followed by the rest of the ingredients.

3. Stir mixture a few times to coat the apples evenly with the liquid and spices.

4. Cover cook on low for 12 hours or overnight.

5. Turn off the crockpot and allow the apple mixture to cool for about an hour. The apples should be very soft and a dark brown color when they're ready.

6. Use an immersion blender to blend apple mixture to a smooth consistency. If you don't have an immersion blender, you can pour cooled apples and liquid into a blender and blend until the mixture is completely smooth.

7. Let the apple butter cool completely and then store in the fridge for up to 2 weeks, freeze for up to 6 months, or can the apple butter for 10 minutes in a hot water bath.

Enjoy!

Newyorkrita posted
_____________________
crockpot soup

Now I have soup started in the crockpot. It is Bobs Red Mill Veggie Soup Mix. Not really a mix in that I think of a mix complete with seasonings. But this has none, you add your own. What it does have is the base for the soup. Green & yellow split peas, barley, lentils and pasta bits. So what I do is I add powdered bullion, either beef or chicken, onion flakes, a bay leaf. Then just crockpot till the died peas start to get soft. After that I add Harmony House Dehydrated Vegetable Soup Mix. That is made up of carrots, onions, tomatoes, peas, green peppers, green beans and parsley. It adds lots of flavor to the Red Mill mix.

Ends up with a really tasty thick and hearty soup. Of course you can make it thinner if you rather have it that way.
-
Later, Rita posted.....

"My soup is done. I just gave it the old taste test. Wow, it turned out so good. "

fiwit posted....
____________
Zucchini crisps

Ingredients
1 lb zuchinni or squash (about 2 medium size)
1/4 c shredded parmesan heaping
1/4 c panko bread crumbs heaping
1 Tbsp olive oil
1/4 tsp kosher salt
freshly ground pepper to taste

Directions
1. Preheat oven to 400 degrees. Line 2 baking sheets with foil and spray lightly with vegetable spray.
2. Slice zuchinni or squash into 1/4 inch thick rounds. Toss rounds with oil, coating well.
3. In a wide bowl or plate combine breadcrumbs, parmesan, salt and pepper. Place rounds in parmesan breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round but provides a light coating on each side.
4. Place rounds in a single layer on both baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
5. Bake for about 22 to 27 minutes, until golden brown. There is no need to flip them during baking. they crisp on both sides on their own.
6. Optional: about the last 5 minutes of cooking add a few bacon bits on top and sprinkle with cheese if desired.

posted by daylily
____________________
Ok, here is a recipe I have actually made ---- and made many many times, for over 20 years. You can also make it with chicken, or beef - I even made it once with shrimp. I've added pineapple when I had part of a can leftover in the fridge and it was really good. I have also added green or red bell pepper. I've taken the left overs, added a few canned black beans, or even leftover corn and filled corn or flour tortillas too to make yummy soft tacos/burritos. It doesn't really taste "peach-y" - but the jam gives it a certain richness. It came out of a booklet that I got from the Pork Producers at a big food fair event I went to - maybe 25 years ago? Everyone I have served it to has asked for the recipe. Very easy to make.

I always roughly chop a large onion and start it sautéing in the oil in the skillet and when it is about half done, I add the pork. We really like the onion added to the dish. A little chopped garlic never hurts either.

But, here is the recipe as written in the booklet....

Peachy Pork Picante
Coat one pound cubed boneless pork loin with taco seasoning. Add an 8-ounce jar of salsa and 4 tablespoons peach preserves to skillet, stir to mix well, cover, and lower heat. Simmer gently for 15 minutes or until meat is tender. Serve over freshly steamed rice. 4 servings.

Newyorkrita posted....
I had thought when I first bought that Bobs Red Mill that it was a soup mix. But it is not. So to make one batch I use one cup and a half of Bobs dry mix. 5 cups water, four cubes bullion, (you can use either chicken or beef), one cube onion soup base. Add some dried onion flakes, dried celery flakes and a bay leaf. Cook till the peas and such are as soft as you like. I like them to be totally mushed up. But it tastes SOOOO GOOD.

Gardenglory commented...
Ive never seen cubes of onion soup base. Wonder if thats basically the same as a packet of liptons onion soup mix. I never thought about dried onion and celery flakes. I was going to saute some onion and celery, but the dried would make it even easier.

Newyorkrita replied...
A packet of onion soup mix would be way too much. Your not trying to make onion soup, just add flavor. But use your imagination. All you need to do is flavor the mix. You could use canned chicken stock instead of the cubes. You can cook up the fresh onion and celery like you want to do. It would all be good.